🍳 EGGS 🍳

STEAM-BOILED

If your eggs are refrigerated, add an extra minute to the steaming time.

 I N G R E D I E N T S 

• 6 eggs

1	Add about an inch of water to a pot and place an expanding steamer ring inside.
2	Place the pot over high heat, cover, and bring the water to a rolling boil.
3	Carefully place the eggs into the steamer basket - or directly into the water if you don't have one - then cover and reduce heat to medium-high.
4	Cook for 6½ mins for a runny yolk, 8 mins for jammy yolk, or 12 mins for firm.
5	Immediately transfer eggs to an ice bath for 5 minutes to stop the cooking process, then peel and serve.

🍞 BREAD 🍞

CRUSTY NO-KNEAD

If you don't have a Dutch Oven, you'll lose the trapped steam and the delicious crust. Still edible!

 I N G R E D I E N T S 

• 2 tsp active dry yeast
• 2 tsp kosher salt
• 1½ cups very warm tap water
• 3 cups bread flour

1	Whisk yeast and salt in a large bowl with warm water.
2	Add in all the flour at once and stir until a sticky dough forms.
3	Cover with a kitchen towel and leave for 2-3 hours to rise until doubled in size.
4	Preheat oven to 450°F with Dutch oven inside and lid on.
5	Dust dough with flour and form it into a ball on parchment paper.
6	Lift paper and dough into Dutch oven and return to oven.
7	Bake 30 minutes covered, then 12 minutes uncovered.
8	Remove and place on cooling rack for at least 10 minutes before slicing.

🥔 POTATO 🥔

POTATO SALAD

TIP: Allow potatoes to cool slightly before adding mayonnaise to prevent it from splitting and becoming oily.

 I N G R E D I E N T S 

• 1½ cups yellow potatoes, cubed
• 1 tbsp Dijon mustard, 2 tbsp mayonnaise
• 1 cup chopped snap peas or green beans
• 2 green onions, chopped, fresh dill

1	Boil potatoes in salted water until fork-tender (10-12 minutes).
2	Drain potatoes and return to pot (off heat).
3	Add mustard, mayonnaise, peas/beans, onions, and dill. Season with pepper.
4	Stir to coat and serve warm or chilled.

🥘 SOUP 🥘

ROASTED TOMATO

Substitute coconut milk to make it vegan!

 I N G R E D I E N T S 

• dozen tomatoes, halved
• large knob ginger
• 2 heads garlic, unpeeled
• red onion
• bell pepper
• carrot
• 3 cups vegetable stock
• balsamic vinegar
• heavy cream
• fresh basil

1	Preheat oven to 350°F.
2	Place halved tomatoes, onion, bell pepper, garlic, and carrot on a baking sheet.
3	Drizzle everything generously with olive oil and sprinkle with salt.
4	Bake for 35-40 minutes until roasted and slightly charred.
5	Squeeze the roasted garlic cloves out of their skins and discard the skins.
6	Scrape the pan to collect all juices and flavor bits, then transfer all roasted vegetables to a pot or blending container.
7	Add a splash of balsamic vinegar and fresh basil.
8	Stir in a splash of heavy cream, and season to taste.

🥗 SALAD 🥗

NIÇOISE

The French are very specific about names — for maximum authenticity scatter half a cup of niçoise olives over the plates at Step 5.

 I N G R E D I E N T S 

• 10 oz green beans, trimmed
• 4 large eggs
• 1 lb red potatoes, diced large
• 2 tbsp dry white wine
• ¼ cup white wine vinegar
• 2 tbsp shallot, minced
• 2 tbsp dijon mustard
• 1 tbsp fresh thyme, chopped
• 1 tsp kosher salt
• freshly-ground black pepper, to taste
• ¾ cup extra-virgin olive oil
• 8 cherry tomatoes, halved
• 1 head Boston lettuce, separated into leaves
• 6 radishes, quartered
• 2 5½ oz cans tuna in oil, drained

1	Prepare stovetop with 3 pots: Small:  Salt water, bring to a boil, then add green beans and cook for 4 minutes. Medium: Follow the steam-boiled egg method from above. Large:  Cover potatoes with cold water, season with salt, and bring to a simmer. Cook until fork-tender (~5 minutes), drain, and transfer to a medium bowl to drizzle with wine.
2	Meanwhile, create an ice bath big enough to cool the beans followed by the eggs. Pat dry and let ingredients sit once cooled.
3	Whisk the vinegar, shallot, mustard, thyme, salt, and pepper together in a bowl, then whisk in the olive oil slowly to emulsify.
4	Dress the potatoes with a quarter of the prepared dressing while still warm to help them absorb the flavors of the vinaigrette.
5	Quarter the cooked eggs and toss the tomatoes in a small bowl with salt and pepper to taste, pouring any excess juices into the dressing.
6	Plate by starting with the lettuce, arrange potatoes, beans, radishes, eggs, tomatoes, and tuna on top, and drizzle with remaining dressing.

🥡 SIDES 🥡

PINEAPPLE GUACAMOLE

FLAVOR TIP: Don't skip the grilling step! Caramelized pineapple adds depth that raw fruit lacks.

 I N G R E D I E N T S 

• 4 pineapple discs, 4 avocados
• Glaze: lime, brown sugar, honey, chili powder
• red onion, tomato, jalapeño, cilantro, cumin

1	Brush pineapple with glaze. Grill 3-4 mins per side. Dice.
2	Mash avocados. Mix with lime, onion, tomato, spices.
3	Fold in pineapple. Serve with chips.

🍝 PASTA 🍝

BAKED FETA

NOTE: Use a block of feta, not crumbles. Crumbles contain anti-caking agents and won't melt into a sauce.

 I N G R E D I E N T S 

• 2 pints cherry tomatoes, 8 oz feta block
• 9 oz pasta, olive oil, garlic, basil

1	Bake tomatoes, oil, and feta at 400°F for 30 mins, then 450°F for 10 mins.
2	Cook pasta, reserve water.
3	Stir garlic into hot feta/tomatoes to create sauce.
4	Toss in pasta and basil.

🐓 CHICKEN 🐓

BUTTER CHICKEN

NOTE: Do not let the sauce boil after adding the sour cream/dairy at the end to prevent curdling.

 I N G R E D I E N T S 

• 3 lbs chicken thighs, onion, garlic, ginger
• butter, broth, peanut butter, tomatoes
• spices (curry style), sour cream

1	Slow cook base ingredients (5-8 hrs low).
2	Puree sauce. Add chicken. Cook 1-2 hours more.
3	Stir in sour cream and cilantro.

🐖 PORK 🐖

PEPPER PULLED PORK

Any dark caramel soda will do the job and provide a slightly different taste.

 I N G R E D I E N T S 

• 2½-3 lb pork butt/shoulder
• 750ml Dr. Pepper
• 1 medium onion, cut into wedges
• 2 garlic cloves, minced
• 1½ tsp dry ground mustard
• ½ tsp cayenne pepper
• salt and pepper to taste
• ¼ cup apple cider vinegar
• 3 tbsp worcestershire sauce
• barbecue sauce
• bread rolls or buns

1	Distribute onion in bottom of slow cooker, then place pork on top.
2	Add garlic, mustard, cayenne, salt, pepper, apple cider vinegar, and worcestershire sauce, then pour soda overtop.
3	Cook on high for 4-5 hours, or low for 8.
4	Carefully remove pork and place on cutting board, then shred.
5	Return shredded pork to slow cooker for another hour.
6	Drain remaining juices, then add barbecue sauce to meat and onion mixture to reach desired sauciness.
7	Portion onto toasted buns and serve — pairs well with coleslaw or oven fries!

🐄 BEEF 🐄

BRAISED POT ROAST

CRITICAL STEP: Sear the roast thoroughly until dark brown. This creates the flavor base for the sauce.

 I N G R E D I E N T S 

• 2-3 lb chuck roast, onion, garlic
• red wine, beef broth, thyme, rosemary
• potatoes, carrots

1	Sear seasoned roast in Dutch oven. Remove.
2	Cook onions/garlic. Deglaze with wine. Add broth/herbs.
3	Return meat. Braise 300°F 1.5 hours.
4	Add veggies. Braise 1 hour more.

🐟 SEAFOOD 🐟

FIRECRACKER SHRIMP

TECHNIQUE: Maintain oil at 350°F. If it drops too low, the coating will be greasy rather than crispy.

 I N G R E D I E N T S 

• 1 lb shrimp, cornstarch, oil
• Sauce: mayo, sweet chili, sriracha

1	Mix sauce ingredients.
2	Coat shrimp in cornstarch. Fry 2-3 mins.
3	Toss hot shrimp in sauce. Serve on greens.

🎂 DESSERT 🎂

BANANA BREAD

Frozen bananas create extra liquid, but you can microwave fresh ones to artificially ripen them.

 I N G R E D I E N T S 

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 6 ripe bananas, peeled
• 8 tbsp unsalted butter, melted and cooled
• 2 large eggs
• ¾ cup packed light brown sugar
• 1 tsp vanilla extract
• 2 tsp granulated sugar

1	Adjust oven rack to middle position, preheat oven to 350°F, and grease a 9x5" loaf pan.
2	In a large bowl, whisk together flour, baking soda, and salt.
3	Place bananas in a strainer set over a bowl and let it drain, stirring occasionally, for 15 minutes.
4	Transfer collected liquid to a medium saucepan and cook over medium-high heat until it reduces to a ¼ cup — about 5 minutes.
5	Return bananas to bowl, mash in reduced liquid until mostly smooth, then whisk in melted butter, eggs, brown sugar, and vanilla.
6	Pour banana mixture into flour mixture, stir until just combined, then transfer batter into prepared pan.
7	Sprinkle granulated sugar evenly over loaf, then bake until skewer inserted in center of load comes out clean — about 55 minutes to 1¼ hour, rotating halfway through baking.
8	Let loaf cool in pan for 10 minutes, then remove and let cool on wire rack for 1 hour before serving.