• 2 slices hearty white sandwich bread (torn into 1-inch pieces)
• 1¼ LB ground turkey
• 6 scallions (white and green parts separated) (sliced thin)
• 1 LG egg
• 3 TBS fresh parsley (chopped)
• 1 TBS grated lemon zest + 2 TBS juice + lemon wedges for serving
• Salt and pepper
• 2 TBS olive oil
• 1½ C long-grain white rice
• 3 garlic cloves (minced)
• 3¼ C chicken broth
• 1 OZ (½ C) Parmesan cheese (grated)

NOTE: A 12-inch nonstick skillet with a tight-fitting lid is essential. Turn the meatballs gently in step 2 so they don’t break.

1. Pulse bread in food processor to fine crumbs, 10 to 15 pulses; transfer to large bowl. Add turkey, 2 tablespoons scallion greens, egg, 2 tablespoons parsley, 1 1/2 teaspoons lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper and mix with your hands until thoroughly combined. Divide mixture into 20 portions (about 1 heaping tablespoon each), or 35 portions using the smallest silver portioning scoop. Roll into meatballs, transfer to plate, and refrigerate for 15 minutes.
2. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Cook meatballs until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel–lined plate, leaving fat in skillet.
3. Return skillet to medium-high heat and add rice. Cook, stirring frequently, until edges of rice begin to turn translucent, about 1 minute. Add scallion whites, garlic, and 1/2 teaspoon salt and cook until fragrant, about 1 minute. Add broth, lemon juice, and remaining 1 1/2 teaspoons lemon zest and bring to boil.
4. Return meatballs to skillet, cover, and reduce heat to low. Cook until rice is tender and meatballs are cooked through, about 20 minutes. Remove from heat and let sit, covered, for 5 minutes. Sprinkle with Parmesan, remaining scallion greens, and remaining 1 tablespoon parsley. Serve with lemon wedges.

Yields 4 servings.

• 1 LB (454 grams) russet potatoes (peeled and cut into 1-inch pieces)
• 2 TBS unsalted butter (cut into 4 pieces)
• 2¼ cups (12⅓ OZ; 350 GR) bread flour
• 1 TBS sugar
• 2 TSP instant or rapid-rise yeast
• 1 TSP salt
• 2 LG eggs (1 lightly beaten with 1 teaspoon water and pinch salt)
• 1 TBS sesame seeds, (optional)

NOTE: These rolls are ideal for both burgers and sandwiches. Don’t salt the cooking water for the potatoes. A pound of russet potatoes should yield just over 1 very firmly packed cup (1/2 pound) of mash. To ensure optimum rise, your dough should be warm; if your potatoes or potato water is too hot to touch, let cool before proceeding with the recipe. This dough looks very dry when mixing begins but will soften as mixing progresses. If you prefer, you may portion the rolls by weight in step 5 (2.75 ounces of dough per roll).

1. Place potatoes in medium saucepan and add water to just cover. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are cooked through, 8 to 10 minutes.
2. Transfer 5 tablespoons potato water to bowl to cool; drain potatoes. Return potatoes to saucepan and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 1 minute. Remove from heat. Process potatoes through ricer or food mill or mash well with potato masher. Measure 1 very firmly packed cup potatoes and transfer to bowl. Reserve any remaining potatoes for another use. Stir in butter until melted.
3. Combine flour, sugar, yeast, and salt in bowl of stand mixer. Add warm potato mixture to flour mixture and mix with hands until combined (some large lumps are OK). Add 1 egg and reserved potato water; mix with dough hook on low speed until dough is soft and slightly sticky, 8 to 10 minutes.
4. Shape dough into ball and place in lightly greased container. Cover tightly with plastic wrap and allow to rise at room temperature until almost doubled in volume, 30 to 40 minutes.
5. Turn out dough onto counter, dusting with flour only if dough is too sticky to handle comfortably. Pat gently into 8-inch square of even thickness. Using bench knife or chef’s knife, cut dough into 9 pieces (3 rows by 3 rows). Separate pieces and cover loosely with plastic.
6. Working with 1 piece of dough at a time and keeping remaining pieces covered, form dough pieces into smooth, taut rounds. (To round, set piece of dough on unfloured work surface. Loosely cup hand around dough and, without applying pressure to dough, move hand in small circular motions. Tackiness of dough against work surface and circular motion should work dough into smooth, even ball, but if dough sticks to hands, lightly dust fingers with flour.) Cover rounds with plastic and allow to rest for 15 minutes.
7. Line 2 rimmed baking sheets with parchment paper. On lightly floured surface, firmly press each dough round into 3 1/2-inch disk of even thickness, expelling large pockets of air. Arrange on prepared baking sheets. Cover loosely with plastic and let rise at room temperature until almost doubled in size, 30 to 40 minutes. While rolls rise, adjust oven racks to middle and upper-middle positions and heat oven to 425 degrees.
8. Brush rolls gently with egg wash and sprinkle with sesame seeds, if using. Bake rolls until deep golden brown, 15 to 18 minutes, rotating and switching baking sheets halfway through baking. Transfer baking sheets to wire racks and let cool for 5 minutes. Transfer rolls from baking sheets to wire racks. Serve warm or at room temperature.

Yields 9 servings.

• 1 LB boneless, skinless chicken breast (cut into bite-size pieces)
• ¼ C reduced sodium soy sauce, divided
• ¼ C cornstarch, divided
• 1 LG egg white
• 1-inch piece peeled fresh ginger (minced)
• 2 cloves garlic (minced)
• 2 medium scallions (whites and greens separated) (chopped)
• 1 C reduced sodium chicken broth
• 1 TSP sriracha sauce, plus more for serving
• 3 TBS hoisin sauce
• 1 TBS plus 1 TSP toasted sesame oil
• sesame seeds for garnish

1. In a medium bowl, combine the chicken, 2 tablespoons soy sauce, 3 tablespoons cornstarch and egg white. Toss to combine and set aside while you chop the vegetables.
2. Separate the scallion whites from the greens and set aside greens for garnish.
3. Heat a small sauce pot over medium heat. Add 1 teaspoon of sesame oil, ginger, garlic and scallion whites. Sauté for 1 minute. Add the chicken broth, remaining 2 tablespoons soy sauce, sriracha, and hoisin and whisk to combine. Add the remaining 1 tablespoon cornstarch and whisk sauce until starting to thicken, about 2 minutes. Once thickened, turn heat to low and keep warm while you make the chicken.
4. Heat a large wok or non-stick skillet over medium-high heat. In two batches to prevent sticking, add 1/2 tablespoon of sesame oil then half of the chicken pieces. Cook chicken for 3-4 minutes, or until browned on the edges. Flip chicken and cook an additional 2-3 minutes, or until cooked through. Set aside on a plate and add the remaining oil and chicken as directed.
5. Return the chicken back to the skillet or wok, add the sauce to the skillet and toss to coat. Sprinkle with scallion greens and sesame seeds. Serve immediately with extra sriracha, if desired.

Yields 4 servings.

Serving: 3/4 cup, Calories: 252 kcal, Carbohydrates: 16 g, Protein: 27 g, Fat: 8 g, Saturated Fat: 1.5 g, Cholesterol: 73 mg, Sodium: 1038 mg, Fiber: 1 g, Sugar: 5 g

https://www.skinnytaste.com/general-tsos-chicken

• 4 TBS olive oil
• 4 cloves garlic (minced)
• 6 TBS tomato paste
• 2 TSP kosher salt, plus more to taste
• Freshly ground black pepper or red pepper flakes, to taste
• 3 C cooked chickpeas (or 30 OZ canned) (drained and rinsed)
• 1 C (4 ounces or 110 grams) uncooked ditalini pasta (or another small shape like annelini)
• 4 C water

Finishing Oil (optional):

• 3-4 TBS olive oil
• 2 cloves of garlic (finely minced)
• 2 TSP fresh rosemary (minced)
• Salt and red pepper flakes

1. In a medium-large heavy-bottomed pot or deep saute pan, heat the olive oil until it shimmers.
2. Add the garlic and cook, stirring until it becomes lightly, barely browned but very fragrant.
3. Stir in the tomato paste, salt, and pepper and cook them with the garlic for 30 seconds or so.
4. Add the chickpeas, pasta, and water. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and a lot of the liquid has been absorbed, about 15 to 20 minutes.
5. Taste and adjust seasoning and ladle into bowls.

Make the finishing oil:

1. Heat the olive oil in a small sauce or frying pan over medium-low heat with the garlic, rosemary, a pinch or two of salt and pepper flakes, until sizzling.
2. Pull it off the heat as soon as the garlic starts taking on color.
3. Drizzle this over bowls of pasta e ceci and eat it right away.

Yields 4 servings.

https://smittenkitchen.com/2017/10/quick-pasta-and-chickpeas-pasta-e-ceci/

• 6 strips center-cut bacon (chopped)
• 1½ LB boneless, skinless chicken breasts (cut lengthwise into thin cutlets)
• Kosher salt
• Freshly ground black pepper
• 3 TBS shallot (minced)
• 3 cloves garlic (minced)
• 1⅛ C low-sodium chicken broth
• ¾ C crisp white wine (such as Sauvignon Blanc)
• 1½ TSP fresh thyme (chopped)
• 12 OZ French green beans

1. Heat a large non-stick skillet over medium heat. Add the bacon and sauté until brown and crisp. Remove bacon pieces with a slotted spoon, transfer to a paper towel lined plate and set aside. Discard the majority of the bacon grease, leaving a very thin coating in the pan.
2. Season both sides of the chicken pieces with 1/4 tsp salt and black pepper and add to the skillet. Cook 4 minutes per side, or until cooked through. Transfer to a plate and tent with foil.
3. Add the shallots to the now empty skillet and sauté 1 minute, scraping up brown bits. Add the garlic and sauté 30 seconds more. Add the broth, wine and thyme and stir. Add the green beans, increase the heat to medium-high and cook for about 8 minutes, or until the sauce has reduced and the green beans are crisp tender, stirring occasionally.
4. Transfer the chicken breasts and green beans to a serving platter. Season beans with 1/8 teaspoon salt and fresh pepper. Pour chicken juices into sauce with 1/8 teaspoon salt, stir and cook for an additional 30 seconds. Pour sauce over the chicken and green beans and top with chopped bacon.

Yields 6 servings.

Serving: 3 oz chicken, 1/2 C green beans, Calories: 211 kcal, Carbohydrates: 7 g, Protein: 29 g, Fat: 5 g, Cholesterol: 75 mg, Sodium: 334 mg, Fiber: 2 g, Sugar: 1 g

https://www.skinnytaste.com/one-skillet-chicken-with-bacon-and-green-beans

• 3 LB pork shoulder roast
• 1 onion (diced)
• 4 garlic cloves (minced)
• 2 TBS tomato paste
• 2 TBS lime juice
• 1 TBS chili powder
• 1 TSP cumin
• 1 TSP paprika
• 1 TSP dried oregano
• 1 TSP kosher salt plus more to taste
• ¼ TSP red chili flakes

1. Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.
2. Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture. Stir everything together until fully mixed.
3. Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.
4. Place the meat on top of the onion mixture and set cook on low for 8-9 hours. Total cooking time will vary for different roasts.
5. After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them. (If the meat is still too tough to shred, it needs to be cooked a little longer. Cook for an additional 30-60 minutes and check it again.) Stir to mix well with the sauce. Cover and continue to cook on low for another 30-60 minutes.
6. Before serving stir well again to mix the meat with the sauce. Taste meat and season with more salt to taste.
7. Optional Step: To create crispy carnitas, heat a heavy skillet (cast iron is best) over medium high heat. When pan is hot, add 1 tablespoon of oil. Add the carnitas in batches, careful not to crowd the pan. Drizzle a few tablespoons of the cooking liquid from the crock pot over the meat as it fries. Once bottom is crispy, turn the meat, until desired crispiness is reached.

Yields 10 servings.

https://www.foxandbriar.com/slow-cooker-pork-carnitas-mexican-pulled-pork

• 4½ TSP garlic powder
• 3 TSP ground ginger
• Salt and pepper
• 3 1½-2 LB baby back ribs (trimmed)
• 1 C apricot preserves
• 6 TBS ketchup
• 6 TBS soy sauce
• 6 TBS rice vinegar
• 3 TBS chopped fresh cilantro (optional)

NOTE: Avoid racks of baby back ribs that are larger than 2 pounds; they will be difficult to maneuver into the slow cooker.

1. Lightly coat slow cooker with vegetable oil spray. Combine garlic powder, ginger, 3 teaspoon salt, and 3 teaspoon pepper in bowl. Pat ribs dry with paper towels and rub with spice mixture.
2. Arrange ribs meaty side down along bottom of prepared slow cooker. Cover and cook until ribs are just tender, 5 to 6 hours on low or 3 to 4 hours on high.
3. Adjust oven rack 4 inches from broiler element and heat broiler. Set wire rack in aluminum foil-lined rimmed baking sheet and coat with vegetable oil spray. Transfer ribs meaty side up to prepared rack; let sit until surface is dry, about 10 minutes.
4. Whisk preserves, ketchup, soy sauce, and vinegar together in bowl. Brush ribs with half of sauce and broil until sauce is bubbling and beginning to char, about 5 minutes. Brush ribs with remaining sauce, tent loosely with foil, and let rest for 10 minutes. Cut ribs in between bones to separate. Sprinkle with cilantro and serve.

Yields 6 servings.

• 2 TBSP ghee or olive oil
• 1 LG sweet onion (finely diced)
• 3 cloves garlic (minced)
• 2 MED carrots (peeled and diced)
• 2 MED celery stalks (peeled and diced)
• 1 MED red bell bepper (finely diced)
• 8-10 C chicken stock
• 28 OZ canned crushed tomatoes
• 1 TSP dried basil
• 1 TSP dried oregano
• 1 TBS dried parsley
• 2 bay leaves
• 8 OZ orzo pasta
• Salt and pepper to taste
• 1 C heavy cream
• ½ C parmesan cheese
• 2 C fresh baby spinach

1. In a stock pot add the ghee, onions, and celery.
2. Cook the veggies over medium heat until the onions and celery become translucent, about 5-6 minutes.
3. Add the carrots and cook for about ten minutes.
4. Add the garlic and cook another minute.
5. Add the chicken-less stock and canned tomatoes and bring to a boil, once you have reached a boil, reduce heat to a simmer and let simmer for about 20 minutes.
6. Add the orzo and bring back to a boil. Cook for 5 minutes.
7. Add the spinach, heavy cream and parmesan cheese, simmer until the soup is evenly warmed.
8. Add salt and pepper to taste.

Yields 6 servings.

https://www.sweetrecipeas.com/2020/03/17/creamy-tomato-spinach-orzo-soup/

Overnight Sponge

• 3 C (361 GR) All-Purpose Flour
• 3 TBS (43 GR) sugar
• 3 C (681 GR) buttermilk
• 1½ C (361 GR) sourdough starter (unfed/discard)

Waffle or Pancake Batter

• All of the overnight sponge
• 3 LG eggs
• 6 TBS (56 GR) butter (melted)
• 1⅛ TSP salt
• 1½ TSP baking soda

1. To make the overnight sponge, stir down your refrigerated starter, and remove 1½ C (361 GR). Note: This is a good opportunity to feed the remainder, if necessary.
2. In a large mixing bowl, stir together the unfed starter, flour, sugar, and buttermilk.
3. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
4. In a small bowl or mixing cup, beat together the eggs and butter. Add to the overnight sponge.
5. Add the salt and baking soda, stirring to combine. The batter will bubble.
6. Use 2 level 3.25 OZ scoops per waffle and spread into the waffle iron. Cook 6 minutes or until crisp and golden brown.
7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.

Yields 6 large Belgian waffles.

https://www.kingarthurbaking.com/recipes/classic-sourdough-waffles-or-pancakes-recipe

• 2 LB sirloin tip roast (cut into 2-inch pieces)
• Kosher salt and freshly ground pepper
• 1 TBS olive oil
• 1 onion (diced)
• 1 red bell pepper (seeded and thinly sliced)
• 4 garlic cloves (minced)
• 1 TBS dried oregano
• 1 TBS ground cumin
• 2 TSP paprika
• 2 TSP turmeric
• ½ C white wine
• 14 OZ canned diced tomatoes
• 1 bay leaf
• ½ C golden raisins
• ¼ C capers (drained)
• 2 TBS sherry vinegar
• ½ C pitted green olives
• Fresh cilantro leaves for garnish

1. Season the beef generously with salt and pepper.
2. In an Instant Pot set to sauté, warm the olive oil. Working in batches, sear the beef, turning occasionally, until browned all over, about 8 minutes per batch. Transfer the beef to a plate and set aside.
3. Add the onion and bell pepper to the pot and sauté until tender, about 5 minutes. Add the garlic, oregano, cumin, paprika and turmeric and sauté for 1 minute more. Add the wine and cook until the liquid is reduced by half, about 3 minutes. Add the tomatoes and bay leaf and return the beef to the pot. Turn the valve to sealing and set the Instant Pot to pressure cook at high pressure for 40 minutes.
4. Manually vent to release the steam. When the steam stops, carefully remove the lid and transfer the beef to a bowl. Using 2 forks, shred the beef into bite-size pieces. Return the beef to the pot and add the raisins, capers and vinegar. Set the pot to sauté and simmer until the liquid is slightly reduced, about 10 minutes. Season with salt and pepper. Transfer to a serving bowl and top with the green olives. Garnish with cilantro and serve immediately.

Yields 6 servings.

https://www.williams-sonoma.com/recipe/instant-pot-ropa-vieja.html