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Ingredients:
For Salad:
4 cups cabbage, shredded
1/2 cup cucumber, peeled and chopped
1/2 cup green onions, sliced
1/2 cup salted peanuts
1/2 cup red bell pepper (if you want spice use a hot red pepper)
Optional: make it a full meal by adding 12oz diced cooked chicken
For Dressing:
1/2 cup peanut butter, use all natural peanut butter
3 tablespoons rice vinegar or regular vinegar
2 tablespoons coconut aminos, tamari, or regular soy sauce
1 teaspoon granulated sugar substitute (or regular sugar)
………………………………………………………………………………………………………………..1 teaspoon garlic, minced
………………………………………………………………………………………………………………..1/2 teaspoon ginger paste, or finely minced
………………………………………………………………………………………………………………..ginger
………………………………………………………………………………………………………………..1/2 to 1/2 teaspoon red pepper flakes
………………………………………………………………………………………………………………..Salt and pepper to taste
………………………………………………………………………………………………………………..Optional: fresh cilantro
Directions:
1. In a large bowl add cabbage, cucumber, green onions, peanuts, pepper, and chicken (if you are using it).
2. In a small bowl mix remaining ingredients. Pour dressing over the salad and toss. Add salt and pepper to taste. Enjoy!
Ingredients:
3 pound pork loin
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon fresh ground pepper
1/3 cup chicken broth
4 tablespoons olive oil, divided
3 tablespoons balsamic vinegar
5 cloves garlic, smashed
1/2 tablespoon Italian seasoning
Directions:
1.Pat dry pork with paper towels.
2.Combine salt, paprika, onion powder, and black pepper in a small bowl; whisk to combine. Take the rub and sprinkle it all over the pork.
3.Add 1 tablespoon olive oil in a large skillet and set over medium, heat: add pork and sear for a couple minutes on each side, or until golden brown.
4.In a blender or food processor combine remaining olive oil, balsamic vinegar, and garlic; process until combined and thickened. Add Italian seasoning and whirl for just a couple seconds to combine.
5.Add chicken broth to the insert of your slow cooker. Place pork loin, fat side up, in slow cooker. Using a pastry brush, brush the prepared balsamic mixture all over the pork loin. Cover slow cooker with a lid and cook on low for 4 to 5 hours, or on high for 3 hours.
6.Check for doneness by inserting an instant read thermometer into the thickest part of the meat; pork is done when internal temperature reaches 145 degrees F.
7. Remove pork from slow cooker and transfer to a cutting board; cover pork with foil and let rest for 15 minutes before slicing.
Slice and serve.
Ingredients:
4 russet potatoes (2 to 2.5 pounds), peeled and cut into large chunks
Salt
5-6 tablespoons unsalted butter (with more butter for serving)
3 lightly packed cups of chopped kale. cabbage, chard, or other leafy greens
3 green onions (including the green onion greens), minced (about 1/2 cup)
1 cup milk or cream
Directions:
1.Boil the potatoes: put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil. Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a
…………………………………………………………………………………………………………………..colander.
2. Cook the greens and the green onions with butter: return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens. Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water. Add the green onions and cook 1 more minute.
3. Mash the potatoes with milk or cream and greens: Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium. Use a fork or potato masher and mash the potatoes, mixing them up with the greens. Add salt to taste and serve hot, with a knob of butter in the center.
Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1/4 cup fresh squeezed lemon juice
2 1/4 cups all purpose flour (use the fluff/scoop/level method for measuring)
1/2 tsp baking powder
1/2 tsp salt
1 cup diced fresh strawberries
Glaze
1 cup unsifted weight powdered sugar, sifted
1 tbs strawberry puree
2 large strawberries
Lemon juice about 1 tbs or just enough to thin the glaze to a spreadable consistency
Directions:
1. Preheat the oven to 350 degrees F
2. Line a 9 inch pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.
3. Cream the butter and sugar until fluffy, beat in the egg.
4.When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point. That’s okay.
5. Whisk together the flour, baking powder, and salt, and add to the wet ingredients., mixing until no more dry flour is present.
6. Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time.
7. Bake for 30-35 minutes. Just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don’t over-bake these, or they will dry out. Let cool on a rack.
8. Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 tbsp of puree. Whisk together the sugar, puree and lemon juice until no lumps remain. If your glaze thick, add more lemon juice.
9. Spread the glaze over the cooled blondies. Let the glaze set before slicing.
Ingredients:
1 rotisserie chicken
Matzo Balls:
2 large eggs, beaten
1 cup matzo meal
2 tablespoons schmaltz or vegetable oil
¼ cup chicken stock
2 tablespoons chopped parsley
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon coarse black pepper
Soup Stock:
28 ounces chicken stock
4 cloves garlic, minced
3 large carrots, peeled, cut into ½-inch slices
2 celery ribs, cut into ½-inch slices
1 large onion, quartered
2 sprigs parsley
2 teaspoons salt
…………………………………………………………………………………………………………………….½ teaspoon coarse black pepper
…………………………………………………………………………………………………………………….Fennel fronds for garnish, if desired
Directions:
1.Remove skin and bones from chicken. Shred the meat and reserve the schmaltz (chicken fat). Set aside.
2. For the matzo balls, in a large bowl, stir together eggs, matzo meal, 2 tablespoons schmaltz, ¼ cup chicken stock, parsley, baking powder and 1 teaspoon salt and ½ teaspoon pepper. Cover and refrigerate.
3. In a slow cooker crock, stir together shredded chicken, remaining schmaltz, 28 ounces chicken stock, garlic, carrots, celery, onion, parsley, 2 teaspoons salt and ½ teaspoon black pepper.
4. Cover and cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
5. Meanwhile, using rounded tablespoons, roll matzo mixture into balls. With 30 minutes remaining on HIGH or 1 hour on LOW drop the balls into the soup mixture. Cook until matzo balls are firm.
6. Remove cooked parsley sprigs before serving and garnish with fennel fronds or additional parsley, if desired.
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