Pepper Beef

Pepper Beef

Chinese wok recipes treat heat like an ingredient. High heat. Scary high heat. In the cooking directions below, we’ve provided indicators on how a wok should act, smell, sound and feel when it is hot enough. When the wok is to temperature, you need to move with...
Fried Rice Balls

Fried Rice Balls

If you don’t have enough oil to completely submerge the rice balls, then form them into rice discs. Fry them in at least a half an inch of oil. Use the Nasturtium Rice recipe from Cook Chop Chop Microgreens. If crispy chewy warm balls of nasturtium rice are not...
Spicy Fig Jam

Spicy Fig Jam

Makes 1 Cup and a half Ingredients 12 oz dried figs, stems removed and diced 1/4 cup onion, small dice 1 tsp serrano, minced 1/2 cup water 1/4 cup agave 1 TBSP lemon juice 6 thin slices of ginger Directions Combine all of the ingredients into a pan and bring to a...
Seared Salmon

Seared Salmon

This is a technique based recipe that, once you have it down, you will employ with other fish. Get a fish spatula or something that will slide under the fish and allow you to flip it over with alacrity. Makes 4 Ingredients 2 TBSP oil 4 each 5 – 6 oz salmon...
Caramelized Carrots

Caramelized Carrots

One of the best/worst things about being in the restaurant industry is being able to serve other people in the restaurant industry. Sometimes, people in the restaurant industry can get a little… judgey. These simple carrots shush that. Serve 4 Ingredients  8 each...
Israeli Couscous

Israeli Couscous

Israeli Couscous is larger than its Moroccan counterpart and holds up under stewed chicken like a champ. Pea shoots are not compulsory. Makes 4 Ingredients 1 TBSP neutral oil 1 TBSP butter 1/2 cup onions, small dice 3 cloves of garlic, thinly sliced 1.5 cup Israeli...