Baba Ganoush

• 2 beautiful eggplants 
• ▢1/4 cup tahini paste 
• ▢1 lemon, juiced
• ▢1 garlic clove, minced
• ▢1 tablespoon plain Greek yogurt, optional
• ▢Salt and black pepper
• ▢1 teaspoon sumac
• ▢3/4 teaspoon Aleppo pepper or red pepper flakes, optional
• ▢Extra virgin olive oil
• ▢Toasted pine nuts for garnish, optional

INSTRUCTIONS

• First, smoke or grill the eggplant. Turn one gas burner on medium-high. Place the eggplant directly over the flame. Using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender and the skin is charred and crispy on all sides (20 minutes.) The eggplant should deflate and become super tender. supposed to. If you don't have a gas burner you can use a grill. You can also roast the eggplant in the oven (see notes).
• Remove the eggplant from the heat and transfer it to a large colander over a bowl. Allow it to sit and drain for a few minutes until fully cooled and all excess water has been drained (it helps if you open the eggplant up a bit and push on it with a knife or a spoon to help it release its juices).
• Once the eggplant is cool enough to touch, peel the charred crispy skin off (it should come right off). Discard the skin and the stem (don't worry if a few bits of the skin remain, that is just added flavor).
• Transfer the cooked and fully drained eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, Greek yogurt (if using) salt, pepper, sumac, Aleppo pepper or crushed red pepper flakes. Mix gently with a wooden spoon or a fork until well-combined.
• Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
• To serve, transfer the baba ganoush to a rimmed serving dish or a bowl. Top with a good drizzle of extra virgin olive oil and toasted pine nuts, if you like. Serve with pita wedges or pita chips and veggies of your choice!
  
  
  

  

  
  

NOTES

• To roast the eggplant in the oven instead: heat the oven to 425 degrees F. Trim the eggplant and cut them in half, then salt it and allow it to "sweat out" excess water for about 30 minutes or so. Wipe it off, and arrange the eggplant on a lightly-oiled baking sheet, flesh side down. Roast for about 40 minutes or until very tender and cooked through. Allow the eggplant time to cool a bit, then using a spoon, scoop up the flesh and place it in a bowl. Follow the recipe from step #4. 
• For best texture, mix the eggplant as directed using a wooden spoon or a fork rather than a food processor. This dip is meant to be creamy but on the rustic side with some texture. 
• Store leftovers in a tightly-closed container in the fridge for up to 4 days. 

Hummus

Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store.

• 1 (15-ounce) can chickpeas or 1 ½ cups (250 grams) cooked chickpeas
• 1/4 cup (60 ml) fresh lemon juice, 1 large lemon
• 1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe
• 1 small garlic clove, minced
• 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons (30 to 45 ml) water or aquafaba, see notes
• Dash ground paprika or sumac, for serving

1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

2. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

3. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

4. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

Tabouli

 Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing.

• 1/2 cup extra fine bulgur wheat
• 4 firm Roma tomatoes, very finely chopped
• 1 cucumber, very finely chopped
• 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
• 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
• 4 green onions, white and green parts, very finely chopped
• Salt
• 3-4 tbsp lime juice (lemon juice, if you prefer)
• 3-4 tbsp extra virgin olive oil
• Romaine lettuce leaves to serve, optional
  
  

1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
2. Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
4. Now add the the lime juice and olive oil and mix again.
5. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.

Shepherd's Pie

SERves: 6

It doesn't get more comforting or tasty than this homemade Shepherd's Pie! Perfect for cold weather, super filling, and packed with wholesome ingredients like ground beef, peas, carrots, and mashed potatoes.

INGREDIENTS

Shepherd's Pie

• 1 tbsp oil
• 1 large onion, diced
• 2 ribs celery, diced
• 2 medium carrots, diced
• 4 cloves garlic, minced
• 1 pound ground beef
• 2 tbsp all purpose flour
• 2 tbsp tomato paste
• 1/2 cup red wine
• 1 cup chicken broth
• 1 cup peas
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme
• 1 tsp fresh rosemary
• 1 tsp fresh parsley, plus more for serving if desired

Mashed Potatoes

• 2 pounds potatoes, peeled and cubed
• 1 bay leaf
• 1/2 cup unsalted butter
• 1 cup whole milk
• salt and pepper to taste

Topping

• 2 tbsp parmesan cheese
• 2 tbsp unsalted butter, melted

INSTRUCTIONS

Shepherd's Pie

1. Preheat oven to 400 degrees.

   Meanwhile heat oil in a large skillet over medium high heat. Add in onions, carrots and celery and cook for 3-4 minutes or until the vegetables get golden brown and slightly tender. Add in garlic and cook for an additional minute.

2. Add in ground beef and cook until no longer pink.

3. Add in flour and tomato paste and cook for 1 minute.

   Pour in red wine and deglaze the pan (scraping up brown bites from the bottom of the pan).

4. Stir in chicken broth, peas, Worcestershire sauce and fresh herbs.

5. Take of the heat and transfer to a greased 9 x 13 pan.

6. Top with mashed potatoes and sprinkle with parmesan cheese and butter.

7. Bake for 20 minutes or until the top is golden brown. Serve immediately and enjoy!

Mashed Potatoes

1. Peel and cut potatoes into large chunks. Add the potatoes to a large pot along with the bay leaf and fill will cold water. Sprinkle with salt and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork tender. Drain potatoes and transfer them back to the pot. Discard bay leaf.

2. Add the butter and milk and mash the potatoes until smooth and lump free. Season with salt and pepper to taste.

Chinese Pulled Pork

 

• 1 4 pound pork shoulder/pork butt trimmed of excess fat and cubed

Sauce

• 1/4 cup light brown sugar
• 1/4 cup low sodium soy sauce
• 1/4 cup honey
• 1/4 cup mirin
• 1/4 cup ketchup
• 1/4 cup hoisin
• 1 teaspoon sriracha or more to taste
• 2 teaspoons sesame oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 1/2 teaspoons Chinese 5 spice powder
• 1/2 teaspoon ground ginger

INSTRUCTIONS

1. Add the pork and the sauce ingredients to the slow cooker and toss to coat the meat.
2. Cover and cook on low for 8 hours.
3. Once the pork is tender shred it with two forks. I just do this in the slow cooker.
4. You can drain some of the liquid or serve the extra liquid over rice!
5. Serve immediately with sesame seeds if desired.

Optional

1. For crispy pork when the pork has finished cooking and is shredded preheat broiler and place the pork on a rimmed baking sheet.
2. Cook until browned and crispy, 3-4 minutes. Make sure to keep an eye on it and continue to toss it.
3. Serve immediately and enjoy!

Ginger Beef Stir Fry

 
Marinade

• 2 tablespoons unseasoned rice vinegar

• 5 tablespoons soy sauce 

• 1 tablespoon honey

• 1 tablespoon peeled, grated fresh ginger

• 1 teaspoon chili pepper flakes

• 1 teaspoon ground cumin

Beef and stir-fry

• 1 1 1/4 to 1 1/2 pound top sirloin steak

• 1 tablespoon cornstarch

• 2 tablespoons vegetable oil (preferably peanut)

• 1 tablespoon dark toasted sesame oil, optional

• 3 to 4 green onions, cut on a diagonal, 1/2-inch apart, including the greens

• 2 cloves garlic, thinly sliced

• 2 to 3 hot chilies, preferably red serranos, seeded, sliced

• 1-inch knob of ginger, peeled, cut lengthwise into matchstick shapes

• 1/2 cup loosely packed, chopped cilantro
  
  Optional Ingredients: Broccoli, peppers, sesame seeds.

Method

1. 1. Chill steak, slice into strips:

   Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.
2. 2. Marinate the beef:

   In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.
3. 3. Make cornstarch slurry:

   In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry.
4. 4. Brown the beef strips:

   Heat the oil in a wok (vegetable oil plus dark sesame oil if using), or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.
5. 5. Stir fry chilies, garlic, ginger:

   When all of the beef is cooked, put the chilies and garlic into the pan and stir-fry 30-45 seconds. Add the julienned ginger and cook for 30-45 seconds more.
6. 6. Add beef, cornstarch slurry, scallions:

   Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.
7. 7. Remove from heat, stir in cilantro:

   Turn the heat off and mix in the cilantro. Serve at once with steamed white rice.

Chimchurri (Argentinian pesto for steaks)

Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition to grilled meats and more, chimichurri sauce takes just 10 minutes to make

• 1 cup firmly packed fresh flat-leaf parsley leaves 
•  3 to 4 garlic cloves 
•  2 tablespoons fresh oregano leaves (can sub 2 teaspoons dried oregano) 
•  1/3 cup extra virgin olive oil 
•  2 tablespoons red or white wine vinegar 
•  1/2 teaspoon sea salt 
•  1/8 teaspoon freshly ground black pepper 
•  1/4 teaspoon red pepper flakes
  
  1. Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). 2. Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
  3. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.

Simple Pho (Vietnamese noodle soup)

• 3/4-inch (2 cm) section ginger 

• 2 medium-large green onions 

• 1 very small (15 g) bunch cilantro sprigs 

• 1 1/2 teaspoons coriander seeds 

• 1 whole clove 

• 3 1/2 to 4 cups (840 ml to 1 L) low-sodium chicken broth 

• 2 cups (480 ml) water 

• 6 to 8 ounces (180 to 225 g) boneless, skinless chicken breast or thighs 

• About 1/2 teaspoon fine sea salt 

• 5 ounces (150 g) dried narrow flat rice noodles 

• 2 to 3 teaspoons fish sauce 

• About 1/2 teaspoon organic sugar, or 1 teaspoon maple syrup (optional) 

• Pepper (optional) 

• Optional extras: Bean sprouts, mint sprigs, Thai basil, cilantro leaves, lime wedges, thinly-sliced chili peppers

Prepare the broth ingredients: 

1. Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet; set aside.
2. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish.
3. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger. Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside.
4.Toast the broth ingredients: In a 3- to 4-quart (3 to 4 l) pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic. Add the broth and bring to a simmer: Slide the pot off heat, wait 15 seconds or so to briefly cool, then pour in the broth.
5. Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer. Remove the chicken from the broth once cooked.
6. After 5 to 10 minutes of simmering, the chicken should be firm and cooked through (press on it and it should slightly yield).

7. Simmer the broth: Continue to simmer the broth without the chicken for another 15 to 20 minutes (for a total of 30 minutes simmering time). Shred the chicken: Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying.

8. Soak the rice noodles: Soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside. Strain the broth: When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart (2-liter) pot; line the strainer with muslin for superclear broth. Discard the solids. You should have about 4 cups. Season with fish sauce and sugar (or maple syrup), if needed, to create a strong savory-sweet note.