Current Recipes

• Place the chopped pancetta in a  cold Dutch oven and raise the heat to medium heat. Fry the pancetta until golden brown, about 8 minutes once hot. Remove the pancetta from the pan and set aside.
• Add 2 tablespoon olive oil to the pot. Add the onions to the pot. Don't stir them. Let them sit for 3 minutes to develop a slight brown char. Then stir them and add in the fennel and the chilis.
• Make a space to add the tomato paste and place it directly on the hot surface, not on top of the onions. Let it sit for 2 minutes, then stir throughout. 
• Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape the bottom of the pan. Add in the cabbage and cover the pot for 20 minutes, opening it every 5 minutes or so to stir. If there is no liquid in the bottom of the pan, add a ¼ cup of water.
• Drizzle the cabbage about 1 tablespoon of olive oil, and season with salt and pepper. Cover the pot for another 5 minutes.
• Once the cabbage is softened, add the cannellini beans and pancetta and stir throughout the dish. Let it sit for 5 minutes until hot. Serve hot!

Thai Red Noodle Soup with Crispy Gyoza

1. In a pan over medium high heat, add some oil and salt and pepper the chicken breast and cook them until they are cooked through. Set them aside and slice the breast once it cools.
2. Heat some oil in a large, deep  pan or casserole dish, cook the Veggies for 5 minutes, over a medium heat, stirring regularly, until soft.
3. Stir in the Thai red curry paste, cook for 1 minute, then stir in the coconut milk until combined, add the chicken stock, fish sauce and lime juice, bring the pan to a low simmer, cover with a lid and cook for 20 minutes, stirring occasionally.
4. Now it's time to Cook the Gyozas:  Heat a little oil in a non-stick pan, cook the gyozas for 2-3 minutes on each side, over a medium-high heat until golden and crispy. Add about 1/4 cup of water to the pan, cover with lid and allow the water to evaporate for 3-5 minutes, before removing the lid. You can fry the gyozas further here if you want to crisp them up more.
5. Soften the noodles in a bowl pouring some boiling water over them to immerse them for about 5 minutes. drain and set aside.
6. When ready to serve, place the noodles in a  bowl, pour in the Thai Red soup, add the chicken breast, gyozas and coriander.
7. Garnish with the peanuts.

Smothered Chicken with Delicata Squash and Basil Parmesan Orzo

For the Chicken:

1. Preheat the oven to 350.
2. Transfer the Chicken and onions to a baking dish (preferably with a lid).
3. Pour in the broth (for the chicken), cover and cook for 1 hour and a half.
4. Remove the chicken from the oven and transfer as much of the liquid to a bowl and whisk in the corn starch. 
5. Pour the liquid back to the pan with the chicken and increase the oven temp to 425.
6. Return the chicken to the oven for 5-10  minutes or until the gravy has thickened.

For the Squash:

Transfer the squash to a roasting pan and roast at 350 for 15 minutes.

For the Orzo

1. Melt butter in a pan and toast the orzo until it turns golden.
2. Pour in the broth and cook (covered) until the liquid is absorbed.
3. Mix in the parmesan and basil and adjust the salt.

 Mexican Flatbread Pizza

1. Preheat oven to 375 degrees F.
2. In a skillet over medium-high heat, add some oil, the beef and the spices with some salt and pepper.
3. Use a wood spoon or spatula to break up ground beef and cook for 7-10 minutes, or until browned.
4. Drain excess grease ,set aside.
5. Place flatbread on a baking sheet lined with foil and bake for 3 minutes, then remove from the oven.
6. Spread equal amounts refried beans on each crust.
7. Top each pizza with equal parts of cooked ground beef, cheddar cheese, diced tomato, and green onion.
8. Place back in the oven for 10 minutes, or until the cheese is melted and edges are golden brown.
9. top with diced avocado and dollops of sour cream.

Salmon with Asparagus

1. Preheat the oven to 400.
2. Transfer the Salmon to a baking dish and place the asparagus around it.
3. Roast for 10 minutes.