Be sure all your vegetables are prepped and your sauce is combined before beginning.
Start your rice or noodles if you are serving with the stir fry.
• In a 2-cup measuring cup, combine the Sauce ingredients. For a more fluid sauce, use 1 tablespoon of cornstarch. For a thicker sauce, use 2 tablespoons of cornstarch. Set aside.
• Heat a wok over high heat, or a large Dutch oven over medium-high heat. Add the oil and allow it to heat. Use your overhead fan as the cooking will be very hot.
• Once the oil is very hot and shimmering, add the onions, carrots, broccoli, and celery. Stir fry for 2 to 3 minutes. I know it does not sound like long enough cooking time, but from here, there’s another 5 to 6 minutes of cooking time.
• Add the zucchini and/or squash, and bell peppers. Stir fry for another 2 to 3 minutes. The veggies should still be very vibrant in color and just barely softening.
• Maintaining the high heat, stir the Sauce once more and add to the vegetables. Stir gently, but thoroughly and continually, until the sauce has come up to a boil. Continue to stir until the sauce has thickened and coated all the veggies with a glossy sauce.
• Serve immediately over hot rice or add well-drained noodles to the veggies and sauce and toss.
• Top with green onions and sesame seeds.
• Serve alongside any condiments.

• Be sure the pork is very cold or partially frozen if time allows.
• Place the peppercorn, fennel seed, and rosemary in a spice grinder. Grind until almost finely ground. Add the remaining spices and grind until finely ground. Smell how awesome, then set aside.
• Using a very sharp knife, cut the meat into chunks that will fit into your meat grinder’s shoot.
• Push the meat through the grinder using a medium plate/die.
• Add the spices to the meat mixture and combine well with your hands. Disposable gloves are good for this. Some people will put the meat and spices in a stand mixer bowl and mix with the paddle attachment. Meat is protein, and overworking can create toughness. Just use elbow grease if you can and mix the spices evenly throughout the ground meat.
• Make a small patty and fry (not microwave) until cooked through. Taste for seasoning and adjust any salt and/or spices as desired.
• If time allows, place the meat into the refrigerator for 1 to 2 hours (or overnight) to allow the spices to meld together.
• When ready to cook, shape the sausage into 3 ounces (85g) patties and fry over medium heat until cooked through, flipping to brown on both sides.
• Freeze or refrigerate any uncooked sausage. I freeze in 1 pound bags.

• Preheat the oven to 375 degrees F.
• If you choose to use my marinara recipe, begin cooking the marinara, so it can be simmering while you’re working on everything else.
• If you are using thighs, don’t cut in half, but gently pound the thicker parts to create an even thickness. If you’re using chicken breasts that are thick, use a very sharp knife to cut the chicken breasts in half long-ways through the middle to make 2 thinner breasts. If necessary, gently pound the breasts to even thickness, being careful not to tear them. (If you’re not halving them, you can still pound them to even the thickness as best you can.)
• In one shallow bowl/dish (a pie plate works great), whisk the flour, 1 teaspoon salt and pepper. In another shallow bowl, beat eggs with the water until blended well. In a third shallow bowl, combine bread crumbs, poultry seasoning, lemon pepper seasoning, and ½ teaspoon salt. Be sure to adjust salt if your lemon pepper is salt-free.
• Heat 1 - 2 tablespoons of oil in a skillet over medium to medium-high heat. (You can use a large electric skillet for this and may be able to cook all the chicken pieces at once. Otherwise, you may have to cook in batches.)
• You’ll be using a dry-wet-dry method: Dredge both sides of the chicken breasts into the flour and gently shake off any excess. Then dip into the eggs, both sides again, allowing the excess egg to drip back into the bowl. Lastly, dredge them into the bread crumbs, pressing the crumbs onto the chicken, covering as much of each chicken breast with the crumbs as possible.
• Cook the chicken approximately 3 to 4 minutes per side, until the breading is nicely browned. Add more oil as necessary throughout cooking. Turn the heat down if the crust is browning too quickly.
• As the chicken pieces are browned, gently remove them to a baking dish, nestling them together is fine.
• Pour the marinara sauce evenly over the chicken breasts and top with the cheeses. Place the chicken into the oven and bake until the chicken pieces are cooked through (a digital thermometer reading 165 degrees F), and the cheese is melted with a few golden brown spots, approximately 15 to 25 minutes, depending on the thickness of your chicken.
• Serve over warm spaghetti pasta noodles.

• Preheat the oven to 375 degrees F.
• Scrub the beets well and trim off the top and bottom stems. (See post for Beet Greens recipe!)
• Place the beets on a sheet of aluminum foil. I would use separate sheets of foil if you have more than one color beets, so they do not bleed onto each other.) Evenly drizzle with the oil. Sprinkle them with salt and pepper.
• Wrap the foil around the beets and place the “packets” onto a baking sheet or baking dish.
• Bake for 1 hour to 1 hour and 30 minutes, or until a sharp knife (pairing knife or steak knife works well) easily pierces one of the largest beets with little resistance. Cook time depends on the size of your beets.
• If you’ve not toasted the nuts, while the beets are in the oven, this would be a good time to do so.
• Also, while the beets are baking, make the Strawberry Balsamic Vinaigrette.
• Combine the oil, balsamic vinegar, shallot, garlic, and zest in a 1-cup measuring cup or small bowl. Season with salt and pepper, to taste. Stir well and allow the vinaigrette to sit on the counter at room temperature for 1 hour, stirring at least once.
• After an hour, stir the vinaigrette and adjust any seasonings. Strain through a fine-mesh sieve. Discard solids and set the vinaigrette aside until ready to serve. If you’ll be serving the dish in more than an hour, refrigerate the vinaigrette. Bring it to room temperature before serving.
• When the beets are easily pierced with a sharp knife, remove them from the oven. Open the foil packets where some steam can escape. Allow them to cool so that you can handle them, about 30 minutes-ish.
• Using paper towels (and disposable gloves to keep your hands from staining), rub the skin from the beets and discard the skins. (The skins should come off very easily.)
• Cut the beets into 8 wedges. Spread them out on the cutting board to continue to cool.
• Hull the strawberries by removing the inner core with a pairing knife angled to cut a conical shape around the core. Discard the cores. Cut the strawberries longways into fourths (or sixths if they are large).
• You may layer the lettuce, parsley, beets, strawberries, vinaigrette, nuts, cheese, and a sprinkling of Maldon salt and black pepper on a large platter. Or, toss all together just before serving.

For the Soup:

• Have all your vegetables prepped and chopped and ready to go.
• In a stockpot over medium-high heat, heat 2 tablespoons of oil.
• Once the oil is shimmering, add the zucchini, squash, onion, celery, carrots, leeks, and garlic. Stir often until the vegetables are slightly softened, about 8 minutes. If you like your veggies super-soft, sauté a little longer. Add more oil as needed to sauté the vegetables.
• Add the tomatoes, stock, and tomato paste. Stir to blend the tomato paste thoroughly.
• Add the bay leaf, herbs, Parm rind, and beans. Turn the heat to low, place the lid slightly ajar, and simmer for 20 to 40 minutes, stirring occasionally.
• Discard the bay leaf and rind remnant. Stir in the spinach. Maintain low heat (or turn off the heat and leave the lid fully on the top) while you toast the bread under the broiler.

For the Bread:

• Prepare and toast the bread while the soup is simmering.
• Preheat the broiler to low. Set the upper rack about 6” below the broiler.
• Using your hands, tear the loaf of bread into chunks that are about 2” to 3” chunks, not too small that they’ll dissolve immediately in the soup, and not too large they won’t fit into individual bowls.
• Spread the chunks of bread onto a baking sheet and drizzle with extra-virgin olive oil.
• Place the pan under the broiler just long enough to get some toasted edges and nice browning on the bread.
• Remove the pan from the oven.
• To serve, place the desired amount of bread into individual bowls and ladle soup over the bread and serve. Alternatively, you can ladle the soup first into the bowl, then press bread pieces into the soup.

• This step is optional, but brings more flavor to the chiles: Place the chiles in a dry pan over medium-high heat. Toast the chiles until fragrant. Some smoke is fine and normal, but don’t allow the chiles to blacken all over.
• Place the chiles in a small-medium bowl. Pour enough of the hot water just to cover. You may place a bowl or plate on top to help submerge the peppers if desired.
• Allow the peppers to hydrate for at least 20 minutes.
• Drain the chiles, reserving the liquid. Set aside.
• In a large skillet or 5 to 6-quart Dutch oven, cook the chorizo over medium-high heat, browning both sides. Turn heat down as needed to not burn the sausage. Remove them to a bowl or plate.
• If the chorizo did not yield much fat, add the tablespoon of oil to the pan. If your chorizo releases a lot of fat, pour off, leaving about a tablespoon in the pan.
• Add the onion, cumin, white pepper, and a pinch of salt. Stir occasionally until lightly browned/caramelized. Add the garlic and stir continually for about 20 seconds. Add the tomatoes and stir often until the tomatoes have softened.
• Take the pan off the heat and scrape the mixture into a blender. Add the hydrated chipotle chiles and about ¼ cup of the reserved liquid.
• Puree the mixture, adding more liquid as needed to produce a consistent flow of ingredients in the blender. Puree until the mixture is fairly smooth.
• Pour the pureed mixture back into the pan. Add 4 cups of stock. Taste and adjust salt, pepper, and/or cumin as desired. This is the liquid that the orzo will be absorbing, so it must taste very good.
• Add the orzo and stir to combine all the ingredients thoroughly. Turn the heat to a gentle simmer and place the lid slightly ajar. Cook the orzo for 15 minutes, or according to the cook time for al dente pasta on the package, stirring occasionally because the pasta may stick to the bottom of your pan, and most of the liquid has been absorbed. Be aware that brands of orzo can vary in cook times. You’ll need to taste-test to determine the doneness of the pasta.
• Turn the heat off. Add the spinach and stir to wilt. Add the chorizo and heavy cream. Gently stir to thoroughly combine and allow the chorizo to warm through. You may add more stock, reserved liquid from the peppers, or heavy cream to thin the mixture if you’d prefer a looser pasta.
• To serve, scoop into individual bowls (or one large serving bowl) and top with cilantro, crumbled cotija cheese, and a squeeze of lemon or lime juice from a wedge. Serve very warm and enjoy!

• Season the shrimp with salt and pepper. Set aside.
• Bring 2 quarts of filtered water and 1 ½ tablespoons of kosher salt up to a boil. Placing a lid on the pot will heat the water quicker. Once up to a rolling boil, cook the pasta according to package directions for al dente.
• While the pasta water is heating and the pasta is cooking, heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium-high heat.
• Once the butter is melted, add the shrimp in one layer (you may have to cook the shrimp in 2 batches adding more butter and oil as needed) and cook for about 2 minutes. Turn them over and cook for another 1 to 2 minutes, or until just cooked through. Set them aside on a plate. Cover loosely with foil to keep warm.
• Lower the heat to low and add the garlic, stirring constantly for about 20 seconds. Do not allow the garlic to brown.
• Add 2 cups of the heavy cream and sun-dried tomatoes. Increase the heat to medium, stirring, until the cream is hot, but do not bring up to a boil.
• Add the spinach and stir frequently until wilted. Taste for seasoning and adjust. Be aware that the Asiago cheese does contain salt, so do not oversalt at this point.
• Once the spinach is wilted., remove the skillet from the heat.
• Add the cheese in 2 additions, stirring constantly, until the sauce is a creamy consistency.
• Add the shrimp back to the pan, stir. Heat through on low heat so you do not overcook the shrimp. Taste once more and adjust salt and pepper as desired.
• Pour into a large serving bowl or into individual bowls and garnish with chopped parsley and additional shaved Asiago cheese. Serve very warm.

• See Notes for easy peeling for the cipollinis and pearl onions.
• Preheat the oven to 350 degrees F.
• For the “Onion Confit”. Place the sliced onion varieties and garlic into a small baking pan. A loaf pan would work, also. Add enough oil to just cover the veggies. Season with salt and pepper. Stir.
• Bake in the oven for 30 minutes. Stir, and continue to bake for another 30 to 45 minutes, or until the confit is bubbling and has some browning.
• Remove from the oven and cool for about 30 minutes. Strain through a fine-mesh sieve, reserving all the oil.
• Make the soup. In a medium pot or Dutch oven, heat the butter and 2 tablespoons of the reserved oil. Once hot, add the strained onion mixture and stir.
• Sprinkle the flour over the onions and stir. Cook the flour for about 2 to 3 minutes, stirring often.
• Add the beef stock, Worcestershire, balsamic, thyme, salt and pepper to taste (depending on your stock), and stir. Bring up to a gentle simmer and allow the mixture to thicken slightly. You did not add much flour, so it will not thicken much. You don’t want a thick French Onion Soup; it should still be quite fluid. Simmer for 20 to 30 minutes.
• Remove the herbs and taste. Adjust any salt, pepper, balsamic, and/or Worcestershire.
• Preheat the broiler to high. Set a rack about 6 to 8” below the broiler (See Notes about pre-toasting the baguette slices.)
• Place 4 to 6 individual oven-safe bowls on a baking sheet. Fill the bowls about 1” from the top with the soup. Top each bowl with a baguette slice. Sprinkle the cheese over the bread slices.
• Place the baking sheet under the broiler. Do not walk away. Keep an eye on the tops. Remove from the oven once the cheese has melted and is slightly browned, or until your desired browning.
• Serve very warm.

• Season the shrimp with salt and pepper. Set aside while you begin the grits.
• In a medium saucepot with a lid, combine the stock, milk, garlic, and salt and pepper to taste. Don’t oversalt because your cheese will bring an element of salt at the end.
• Bring to a gentle simmer over medium-high heat.
• While whisking with one hand, slowly pour the grits into the pot with the other hand. Whisk to remove any lumps.
• Lower the heat to low and place the lid on the pot. Cook the grits for about 20 minutes, stirring about halfway through cooking, until they are thick and creamy.
• Remove the pot from the heat and add the cheese by handfuls, stirring well to incorporate and melt the cheese before adding another handful. Continue until all the cheese is melted into the grits. Keep warm with the lid slightly ajar.
• Add all the Sauce ingredients in a 2-cup measuring cup or medium bowl. Set aside.
• Cook the bacon over medium-high heat until crispy. Remove it with a slotted spoon to a paper towel-lined plate or bowl. Set aside. Drain off most of the bacon grease into a clean, small bowl, leaving about 2 tablespoons in the pan. Reserve grease in the bowl. You’ll use this as you continue to cook.
• Maintaining your heat, cook the sliced sausage on both sides until browned. Remove them to a paper towel-lined bowl plate or bowl. Cook in batches if necessary.
• Add another tablespoon or two of grease if necessary to cook the shrimp.
• Add the shrimp in batches and cook on both sides just until cooked through. Remove to a plate or bowl.
• Add another tablespoon of bacon grease to the hot pan. Add the onions and peppers. Cook, stirring frequently, until softened and lightly caramelized.
• Add the garlic, herbs, and tomato paste. Stir constantly for about 20 seconds.
• Stir the Sauce again and add to the pan. Add the butter and heat through to melt.
• Add the sausage and shrimp back to the pan. Stir everything together and heat through.
• If your grits have cooled and thickened, rewarm over medium heat. Add chicken stock or milk to loosen, as needed.
• To serve, place grits in a serving bowl. Top with the shrimp and veggie mixture, bacon, and green onions, and hot sauce if desired.

Make the crust:

• Make the crust. In a food processor, blend the flour, salt, and sugar together by pulsing several times. Alternatively, you can combine all these ingredients in a medium bowl with a whisk.
• Add the cold butter and zest and pulse to combine, or cut in by hand with a pastry cutter so that the mixture is crumbly with smaller than pea-size pieces of butter.
• Add 4 tablespoons of the cold water and pulse to combine, or stir with a wooden spoon to incorporate all ingredients. Continue to add cold water, one tablespoon at a time until dough begins to come together into a ball.
• Remove the dough from the processor (or bowl) and form into a ball, then press into a disc about 8” in diameter.
• Wrap the dough in plastic wrap and refrigerate for 2 hours or up to 2 days (or freeze up to a month).
• Preheat the oven to 375 degrees F.
• Once the dough is chilled, remove the disc from the refrigerator and place on a lightly floured work surface. Using a rolling pin, roll the dough to about 12” in diameter.
• Transfer the dough onto a piece of parchment paper big enough for the dough and baking sheet, approximately 12”x 15”. Set aside.
• Make the filling. Place the sliced sweet potatoes in a medium bowl and toss with the butter, garlic, thyme, salt, and pepper. I used disposable gloves to make it a little easier to get in between all those slices.
• Layer the potatoes in the center of the galette dough, leaving a 2 ½-inch border.
• Begin anywhere around the edge of the dough and fold the dough over the filling, so that the filling is encased by the dough. See main photo above.
• Make the egg wash. Blend the egg and water in a small bowl with a fork until the mixture is completely combined. Using a pastry brush, brush your egg wash on the edges of the dough that you just folded.
• Transfer the galette and parchment to the baking sheet. Place in the preheated oven and bake for 45 to 55 minutes.
• Begin checking for doneness of the potatoes and nice browning of the crust at 45 minutes.
• Depending on your oven, it may take more or less time. If your oven runs on the hotter side, you may want to begin checking at 40 minutes.
• Remove the galette from the oven and place on a cutting board or other flat serving surface. Allow it to cool for 10 minutes or longer if it is to be served at room temperature.
• Cut into wedges and serve.