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This pork belly is so crisp you can hear the crunch 3 states away. Dutch Oven I Use: https://amzn.to/3lZJ9la INGREDIENTS: Lechon 3lb (1.3kg) pork belly, skin on 3.5 tbsp (39g) kosher salt, plus more to taste 1.5 tbsp (13g) black peppercorns 6 Bay leaves 1 tbsp (14g) dark soy sauce 5 cloves garlic, peeled left whole 1.5 qt (1.4L) water 2 qt (1.9L) vegetable oil Toyomansi 3 cloves garlic, finely chopped 2 small red chilies, thinly sliced ¼ cup (60mL) calamansi juice or yuzu juice ¼ cup (60mL) soy sauce Lechon Sandwich Green Sauce: 2 Jalapenos, charred and peeled 10 cloves (40g) garlic 2 Green onions, roots removed 4 Thai chilies 1 bunch cilantro ½ cup (60mL) calamansi juice (or yuzu juice with a pinch of sugar) 1 cup (240mL) vegetable oil (or more if needed) Salt to taste Red Cabbage Slaw: ½ head red cabbage (564g), very thinly shredded ½ red onion (60g), thinly sliced 1 green apple, julienned ½ cup (100g) mayonnaise 1 tbsp (14g) white distilled vinegar 2 cloves garlic (5g), grated 1 tsp soy sauce (5g) Salt and pepper to taste Sandwich Assembly Butter for toasting 2 loaves of ciabatta bread 1-2 cloves of garlic, whole Mayo Crunchy lechon pork belly Red Cabbage Slaw Bread and butter pickles Green sauce Flaky salt for finishing INSTRUCTIONS Lechon: Combine in a pot, pork belly, salt, black peppercorn, bay leaves, soy sauce, garlic, and water. Bring to a boil and cook for 50 minutes or just until fork tender. Remove meat from the pot and let it cool for 15 minutes. Dry off the skin and add approximately 1 tablespoon of kosher salt on the skin, and rub aggressively. Place on a wire rack set over a baking sheet and leave in the fridge uncovered to dry overnight. Fill a large heavy bottomed pot or large wok with vegetable oil making sure that it doesn’t go above halfway up the pot. Heat oil to 375F and add your pork belly when ready. Fry until golden brown, crisp, and skin is puffed and crispy. Remove pork from the oil and drain on a wire rack. Finish heating up the pork belly in an oven set to 350F if necessary. Slice nicely, and serve with toyomansi sauce on the side for dipping. Toyomnasi: In a bowl, add garlic, thai chiles, calamansi (or yuzu), soy sauce and mix. Stir until well incorporated, then place in an airtight container and chill until ready to use. Green Sauce; Add jalapenos to a pan, or grill, on high heat until nice and charred. Remove from heat and add them to a bowl, and cover them with plastic wrap. Let them sit for about 10 minutes. Take your jalapenos, rub them with a towel to peel them. The skin should come off easily. In a blender, add your charred jalapenos, garlic, green onions, thai chilis, cilantro, yuzu juice and sugar (or calamansi juice), and salt to taste. While blending, slowly add oil to allow the sauce to emulsify. Place in a container and chill before serving. Red Cabbage Slaw: In a large mixing bowl, add your cabbage, onion, and apples, and mix them well. Next add your mayo, vinegar, garlic and soy sauce to the bowl and incorporate well. Add salt and pepper to taste if needed. Chill before serving. Sandwich Assembly: In a medium saucepan, place about a tablespoon of butter and melt it on medium heat. Split ciabatta bread in half and toast the insides until they are golden brown and crispy. Remove buns from heat. Gently rub 1 or 2 cloves of garlic on the toasted bread to release the aromatics and add flavor. Add mayonnaise to the bottom bun, and place sliced pork belly on top. Then add your red cabbage slaw and pickles, and top with your green sauce. Finish with flaky salt and place the top bun on the sandwich.

KFC brought back their famous Double Down for 4 weeks. That might have been 4 weeks too long. Mandoline I Use: https://amzn.to/3U1hXyY INGREDIENTS: Fried Chicken: 2 cups (473ml) buttermilk 1 tablespoon (11g) salt 1 ½ teaspoons (8g) MSG 2 teaspoons (6g) white pepper 1 tablespoon (6g) sweet paprika 1 tablespoon (10g) garlic powder 8 small boneless chicken thighs 11 Herbs and Spices 3 cups (450g) of all-purpose flour 2 tablespoons (24g) kosher salt 2 teaspoons (9g) MSG 1 tablespoons (9g) sweet paprika 1 ½ teaspoons (9g) ground white pepper 2 teaspoons (5g) mustard powder 2 teaspoons (5g) celery powder 1 tablespoon (12g) garlic powder 2 teaspoons (6g) black pepper, fresh ground 2 ½ teaspoons (5g) ginger powder 1 teaspoons (1g) dried thyme, crushed 1 teaspoons (0.8g) dried oregano, crushed Vegetable oil for frying Bread and butter pickles ¼ cup (75g) kosher salt 2 cup (480ml) white vinegar ½ cup ( 120ml) water 1 cup (200g) sugar 2 tablespoons (30g) mustard seed 1 teaspoon (5g) celery Seed 1 ½ teaspoons (>1g) turmeric powder 3 pickling cucumbers, cut on rounds Cajun Remoulade 3 tablespoons (63g) Creole Mustard 2 tablespoons (28g) fresh horseradish, grated 2 tablespoons (9g) Worcestershire Sauce 1 ½ teaspoons (5g) lemon Juice 1 teaspoon (2g) smoked Paprika ½ teaspoon (>1g) cayenne Powder 2 teaspoon (3g) Cajun seasoning 2 Garlic clove, grated 1 tablespoon (15g) Louisiana hot sauce 2 tablespoons (28g) water 1 cup (240ml) vegetable oil 2 egg yolks ½ teaspoon (3g) salt ½ teaspoon (1g) pepper 1 tablespoon (2g) parsley, finely chopped 2 teaspoons (1g) chives, very thinly sliced Double Down Assembly: 4 slices of American cheese 1 lb bacon, cooked Bread and butter pickles Cajun remoulade for spreading The Quadruple Down (Double Down Chimichanga): 1x Double Down Recipe 6 large flour tortillas 1 cup (140g) grated Monterey jack cheese Sour cream for serving Cilantro for garnishing Beans Pico: 1 tomato, very finely diced 1 jalapeno, brunoise ½ red onion, brunoise Beans for Quadruple Down: 1 15.5 oz can (439g) pinto beans 5 cloves garlic, sliced thin 1 white onion, very finely chopped 2 tablespoon (32g) tomato paste 1 tablespoon (8g) smoked paprika 2 teaspoons (4g) ancho powder Salt and pepper to taste ½ cup (125mL) chicken stock Jalapeno Avocado Salsa Base: 7 (350g) jalapeño 1 (300g) avocado 10 (30g) cloves garlic 1/2 bunch cilantro Water for blending Salt to taste ½ cup (125mL) vegetable oil for emulsifying INSTRUCTIONS: Fried Chicken: Marinade: In a large bowl, add buttermilk, salt, MSG, white pepper, sweet paprika, and garlic powder. Whisk until combined, then add chicken thighs and drumsticks; toss to coat and let it marinate at room temperature for 5 minutes, or ideally overnight in the fridge. Dredge: In a medium bowl, add flour and all the spices and whisk until combined. Fill up a heavy bottom pot just over halfway, at least 2 inches of vegetable oil. Heat to 330F. Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken. In 2 to 3 batches, gently lay down your chicken into your hot oil, and fry for 6 - 8 minutes or until deep golden brown, and your thermometer reads 165F. Remove and drain on a wire rack and repeat with the rest of your chicken. Cajun Remoulade: In a tall container or glass combine two egg yolks, garlic, mustard, water and lemon juice in that order. Then add salt to taste. Pour vegetable oil, and use a hand blender to beat the mixture. It will turn homogeneous fairly quickly. Blend on high until the consistency is as thick as mayonnaise. Place into a bowl and fold in the rest of the ingredients. Bread and butter pickles: Combine all liquid ingredients in a medium saucepot and bring to a simmer. Turn off heat. Pack cucumbers in a glass jar and pour the hot liquid over. Cover and let cool. Jalapeno Avocado Salsa: Over an open flame, char the outside of the jalapeños. Place them into a heat resistant bowl and cover with plastic wrap. The jalapeños will soften after 5 minutes After 5 minutes, use a paper towel to remove the charred skin off of the jalapeños. Remove seeds In a blender combine avocado, jalapeños, garlic, cilantro and a splash of water to allow the blender blade to move. Start to blend on low to medium speed and increase speed gradually. Drizzle oil in the blender to emulsify Remove from the blender into a bowl.Add salt and lime juice to taste. Beans: In a medium sauce pot, combine oil, garlic, onion, salt over medium high heat. Sauté for 5 minutes, add chicken stock when the vegetables begin to brown. Add tomato paste, paprika, ancho powder, and beans. Bring to a simmer and turn down the heat. The beans should absorb most of the liquid. This should take 5 minutes. Remove from heat and set aside FILLING AND ASSEMBLY Double Down Filling Two fried chicken thighs 3-4 slices of bacon (something thick and PERFECT looking, like cartoonishly perfect) Swiss cheese American cheese Cajun remoulade Assembly Place one of the fried chicken thighs on a plate, this will be the bottom of the sandwich. Add a slice of American and a slice of Swiss cheese to the top of the fried chicken thigh, and use the oven or a torch to melt the cheese. Then add 3 slices of bacon and as many pickles you would like to the top of the cheese Spread Remoulade on the other fried chicken thigh. Place fried chicken thigh with sauce side down on top of the pickles. Quadruple Down Filling (Double Down Chimichanga) 1x Double Down Recipe 6 large flour tortillas 1 ball Oaxaca cheese 1 cup grated monterey jack cheese Sour cream for serving Cilantro for garnishing Assembly Place half Double down recipe on a warm tortilla. Add pico, bean, and cheese. Roll into a burrito, being very careful not to rip. Using toothpick, secure the outer edge Fry in oil heated to 350F. On a plate put jalapeno salsa in the center, and the chimichanga on top. Garnish with sour cream, pico, and cilantro.

These recipes will guarantee you a second date. You’re welcome in advance. Course 1: Amuse Bouche Tangerine Granita 2 cups (475ml) tangerine juice 1 tablespoons (6g) tangerine zest Pickled Golden Beet 4 golden beets, very thinly sliced ½ cup (120ml) rice vinegar 1 cup (240ml) water ½ cup (220g) sugar 1 teaspoon (5g) Kosher salt 3 (>1g) green cardamom pods Thai basil, cut into circles Course 2: Chicken Skin Chip Course Chicken Skins: ½ lb (226g) chicken skins Cooking spray Salt to taste Raclette Foam: ¼ cup (64g) cream cheese 1 sheet (7g) gelatin ½ cup (120ml) heavy whipping cream ¼ cup (30g) grated raclette cheese Salt to taste Blackberry Jam: 2 lbs or 5 cups blackberries 1 ½ cups (276g) sugar 3 ½ tablespoons (38g) lemon juice 1 tablespoon (14g) water 3 sprigs thyme 1 tablespoon(9g) black peppercorns Course 3: Vegetable Course Broccolini: 2 bunches broccolini 3 tablespoons (40g) vegetable oil Salt to taste 2 quarts (900mL) water for boiling Ice for ice bath ¼ cup (60mL) extra virgin olive oil 1 tablespoon (16g) miso 2 cloves garlic grated 1 tablespoon (15g) lemon juice 1 teaspoon (3g) lemon zest ½ tablespoon (7g) white distilled vinegar Gremolata: 2 tablespoons (5g) thai basil 2 tablespoons (5g) mint 2 tablespoons tbsp (5g) parsley 1 red fresno, brunoise 3 cloves garlic, finely chopped Zest of 2 lemons Pinch of Maldon for seasoning Peanut Mole: 1 large roma tomato ½ large white onion, rough chopped 3 cloves garlic, rough chopped 3 (44g) ancho chilies, seeded ⅓ cup (72g) lard 1 piece firm bread 1 corn tortilla 2 bay leaves 1 can (212g) chipotle en adobo 1 cup (168g) toasted unsalted peanuts ½ teaspoon (1.4g) ground cinnamon ¼ teaspoon (>1g) allspice ½ teaspoon (>1g) fennel powder 3 ½ cups (875mL) chicken stock 2 tablespoons (22g) vegetable oil, plus more for cooking 1 tablespoon (11g) apple cider vinegar 1 tablespoon (16g) piloncillo or dark brown sugar Salt to taste Course 4: Crudo Course Hamachi: 12 ounce (340g) Hamachi filet, frozen ½ cup (99g) brown sugar ⅓ cup (75g) Kosher salt 2 (2g) cloves 2 (2g) star anise Ume Boshi Pickle Pear: 10 (50g) Umeboshi (pickled ume) 1 Bartlett Pear ½ cup (125mL) Water Bread and Butter Chard and Kumquats 4 chard ribs cut on a extreme bias 6 kumquats, sliced 1/4 cup (75 g) kosher salt or sea salt 2 cups (500 mL) white vinegar 1/2 cup (125 mL) water 1 cup (200 g) sugar 2 tablespoons (19g ) mustard seeds 1 teaspoon (5g) celery seeds Course 5: Pork Secreto Course Tamarind glaze 2 tablespoons (28g) duck fat (use lard if we have none) 3 red thai chilis, rough chopped 8 cloves garlic, rough chopped 4 ounces (113g) tamarind pulp ⅔ cup (165mL) boiling water 1 cup (184g) sugar ½ cup (120ml) fish sauce ½ cup (120ml) white distilled vinegar ¼ cup (60ml) whiskey ¼ cup (60ml) chicken stock Splash of shirodashi *optional* Rosè pickled peach 2 peaches, sliced thinly 1 cup (250ml) rose champagne ½ cup (125ml) apple cider vinegar ½ cup (125ml) water ½ cup (125ml) honey 2 tablespoons (9g) pink peppercorns, toasted Black Garlic Sauce 3 tablespoons (40g) vegetable oil 2 shallots, sliced 4 cloves garlic, sliced 1 ½ cup (375mL) chicken stock 5 heads (50g) black garlic, peeled 3 tablespoons (40g) cold butter Salt to taste Pork Secreto: 12 ounces (340g) pork secreto Salt and pepper to taste Tamarind glaze, for brushing Course 6: Dessert Course Pickled Strawberries: 1 cup (240mL) water 2 chamomile tea bags ½ cup (120ml) rice vinegar ¼ cup (90g) honey ½ lb (226g) fresh strawberries Strawberry Jam 2 lb (1kg) fresh strawberries 2 ½ cup (500g) granulated sugar ⅓ cup (75ml) fresh lemon juice Cashew Praline 1 cup (120g) toasted cashews ¾ cup (138g) sugar ¾ teaspoon (5g) fine sea salt 3 ½ tablespoons (73g) water Strawberry Pavlova ½ cup (41g) freeze dried strawberries (blend in grinder till fine) 8 (259g) egg whites 2 ¾ cups (500g) white sugar 2 teaspoons (10g) white wine vinegar 2 teaspoons (7g) cornstarch 2 teaspoons (9g) vanilla extract Chantilly Cream 2 cups (480mL) heavy whipping cream ¼ cup (32g) powdered sugar ¼ vanilla bean, scraped of beans INSTRUCTIONS: Course 1: Amuse Bouche Tangerine Granita Juice tangerines through a strainer into a medium-sized bowl Zest one tangerine and add to bowl of juice. Pour juice in a 8x8 square baking pan and place in the freezer on a level surface. Freeze overnight. Pull the baking pan from the freezer and use a fork to scrape the juice. Use long shallow strokes to ensure that the fork is not touching the bottom of the pan. Pickled Golden Beet: Peel and slice beets 1/8th inch thick, and place in a jar. In a medium sauce pot, combine water, and rice vinegar. Put pot on stove over medium heat. Bring liquid to a boil Add sugar, salt and cardamom to pot. Simmer for 5 minutes. Pour hot liquid in the jar with beets. Make sure to submerge the beets. Let cool on counter. Course 2: Chicken Skin Chip: Chicken Skins: Preheat oven to 350F. Remove skins from chicken thigh. Stretch skin on cutting board fat side up. Use a dull knife to scrape the excess fat, try not to put any holes in the skin. Put parchment on half sheet tray and place the stretched chicken skins, fat side down. Spray the skins with oil and salt lightly. Place a sheet of parchment on top of the skins and place another sheet tray on top of the paper to press the skins down as they cook. Bake in the oven at 350F (convection on, if you have one) Rotate the pan at 10 minutes. Check every five minutes until they are golden brown throughout. Pull skins off of the pan and place on a cooling rack, salt to taste. They will crisp as they cool. Raclette Foam: Bloom gelatin by placing the sheet of gelatin in a bowl of ice water. Heat whipping cream in a small saucepot to 190F, add gruyere to melt. Stir to combine thoroughly. Add gelatin and continue to stir. Remove from heat. In a mixer with the paddle attachment, beat cream cheese until soft. Change the attachment on the mixer to a whipping whisk. Add the cream mixture to the cheese and whisk on medium until the mixture has stiff peaks. Blackberry Jam: In a medium sauce pot add black berries and sugar. Mix and let the berries macerate in the sugar for 10 minutes. Place the pot on the stove over medium heat. Simmer for 15-20 minutes, test the consistency of the jam on a cold plate. If it is runny continue to cook. Pour through strainer into a bowl and use the back of a spoon to push the jam though. Cool jam with an ice bath. Course 3: Vegetable Course Broccolini: Start by combining miso, grated garlic, lemon juice, lemon zest, white vinegar in a bowl with an immersion blender or whisk. Cut broccolini tops off and set aside. Keep the stems In a large pot of boiling water, add salt. Blanch the stems for 3 minutes or until they are bright green Shock the stems in an ice water bath Put broccolini tops in a bowl and toss in oil. Cook broccolini tops over a grill until they are tender and charred. Dress finished tops with olive oil and lemon juice. Gremolata: Remove seed and ribs from fresno peppers, and brunoise. Finely chop Thai basil, parsley, and mint. Zest lemon and add Maldon salt to gremolata and chop all the ingredients together. Peanut mole: Tear Ancho chilies and toast them in a dry pan, press them with a spatula and listen for cracking noises. Look for color change but do not let them burn. Once toasted, place in a small bowl, cover with hot water and let soak for 30 minutes. Pour off the water once they are rehydrated. Heat lard over medium heat in a large pan. Saute onions and garlic with a pinch of salt for 10 minutes, or until vegetable have browned. Add to a blender. Broil tomatoes on high until very charred and blistered. Once cool enough peel the skin and add peeled tomato to the blender. In a medium sized dry skillet, toast bread until lightly dried out. Repeat with tortilla. Let cool and add to blender. Add can of chipotle en adobo, peanuts, cinnamon, allspice, fennel, 1 ½ cups of chicken stock and the rehydrated drained ancho chilies to the blender. Blend until as smooth as possible, adding additional chicken stock as needed. Heat a medium sized sauce pan over medium heat and add vegetable oil. Once nearly smoking add your mole. IT WILL SPUTTER, BE CAREFUL. Stir continuously for 3 mins or until the mixture thickens and darkens slightly. Add apple cider vinegar, bay leaves and piloncillo. Reduce heat to low and simmer for 20-30 minutes, stirring often. Pass the mole through a chinois or fine mesh strainer into a bowl. Add salt to taste. Course 4: Crudo Course Hamachi: Thaw Hamachi in fridge overnight. Remove from package. Cut hamachi into three long pieces, separating belly from shoulder. Toast spices in a dry pan over medium heat until fragrant. Thoroughly combine sugar, salt, and spices in a bowl. Cover the hamachi with the cure for 10 minutes. Remove as much of the cure off as you can with a dry towel. Put in the bottom of a pan deep enough to cover fish. Wrap with plastic wrap and use a smoking gun. Alternatively light smoking wood chips and place on the opposite side of the fish in the bottom of a pan and cover for 15 minutes Ume boshi pear: Remove seeds from ume boshi, add to blender with water, blend on high until smooth. Cut pear into small pieces, obliques. Put pears in a bowl and cover with ume. Let sit for at least 6 hours. Bread & butter pickles: Cut chard on extreme long bias. Place in a jar. Cut kumquats in 1/8th inch rounds, remove seeds. Place in separate jar. Combine all liquid ingredients in a medium saucepan and bring to a simmer. Remove from heat. Pour hot pickling liquid over kumquats and chard. Let cool Course 5: Pork Secreto Course Tamarind glaze: Melt duck fat in a medium sized saucepan over medium heat. Sweat the Thai chilies and garlic for 4 minutes until soften Pour boiling water over tamarind pulp, mash up lightly and allow to sit for 2 minutes. Stir until rehydrated. Pass through a fine mesh strainer and reserve Puree, discard the solids. Add whiskey and boil down to au sec. Add chicken stock, vinegar, fish sauce, tamarind paste, and sugar. Boil soon until a glaze-like consistency. Use a cold plate test to check. Rosè peach: Cut peach into thin half moons. Combine all of the liquid ingredients thoroughly. Dress the peach slices in the liquid. Fold peaches into rosettes. Black Garlic Sauce: In a medium sauce pan, add vegetable oil and sliced shallots. Cook over medium heat until translucent. Add chicken stock. Simmer until the shallots have softened. Strain the vegetables, and reserve the broth. Add the vegetable to a blender, with the black garlic. Blend on high speed using part of the reserved liquid to allow things to blend together easily. Blend until your sauce is thick enough to coat the back of a spoon. Next, add your butter one tablespoon at a time until fully incorporated. Season with salt to taste. Get two bowl of equal size, fill one with ice water, and the other with the black garlic sauce. Place the bowl with the sauce on top of the bowl with ice water in order to cool the sauce quickly. Course 6: Dessert Course Pickled Strawberries: Steep tea bags in hot water for five minutes. Combine with rice vinegar and honey. Cool completely. Cut the tops off of strawberries. Place into a glass jar. Pour cooled liquid over strawberries until completely submerged. Keep strawberries submerged for at least two hours. Jam From Book Cut the fruit into bite-sized pieces and place in a medium sauce pan. Add the sugar and stir to coat completely. Let sit at room temperature for 20 minutes (this is called maceration and helps extract juices and activate the natural pectin in your fruit). Once macerated, stir in the lemon juice. Place over medium high heat and bring to a boil. Continue boiling, stirring regularly, for ten to fifteen minutes, or until reduced. Once the mixture turns lightly syrupy, test it drizzling some on a clean plate. Let it cool, and mix it around on your fingers. If it makes a light sticky string when you pull your fingers apart, it is done. If not, keep cooking longer, up to fifteen more minutes. Prepare an ice bath in a large bowl. Transfer the jam into a medium bowl, and set the bowl inside the ice bath. Stir the mixture until it is completely cold. Store tightly covered in jars in the refrigerator for up to one month. Cashew Praline Place sugar and water in a medium sauce pan. Stir to combine and set over medium high heat. Boil your mixture until it turns an amber color. Pour this mixture over the cashew, and allow to cool completely. Once this is cooled, pulse in a food processor until it is a crumbly texture. Strawberry Pavlova Preheat oven to 300 degrees. Place freeze dried strawberries into a food processor, and run the food processor until the strawberries have made a powder. Place egg whites in a mixer with a whisk attachment. Whisk the eggs whites on medium speed until frothy. Once the eggs are frothy, add sugar 1 Tablespoon at a time until fully added, and the sugar dissolves, keeping the mixer running throughout. Once sugar is fully added, continue to whisk, adding the vinegar, cornstarch, and vanilla. Whip egg whites until you reach stiff peaks. This means that the egg whites have made a meringue, and when you stick the whisk into the egg white, the meringue sticks straight up when you pull the whisk out. If it curves to the side- you need to whisk a bit longer. Fold strawberry powder into the meringue using a spatula. Scoop meringue into a piping bag. Cut the tip of the piping bag, about 1” from the end. On a sheet tray, lined with parchment, pipe a meringue done, about 3” wide and 1.5” tall. Place tray in oven, and bake for one hour, rotating after 30 minutes. Remove pavlova from oven, and cool completely. Use same day, or store in an airtight container on the counter for up to 3 days. Chantilly Cream In a mixer, combine heavy cream, powdered sugar, and vanilla. Using a whisk attachment, mix until the cream reaches stiff peaks. Keep cool.

A Bento Box gives you all the variety you could ever want in a single meal, and I am going to show you my favorite way to make it. Tamagoyaki Pan: https://amzn.to/3Z6RoJB Tamagoyaki: 3 large eggs (150g) 1 teaspoon (7g) mirin 2 tablespoons (30g) shirodashi Vegetable oil for cooking Rice: 2 cups (370g) sushi grade rice 2 cups (480ml) water Spicy Cucumber: 2 seedless english cucumbers, accordion-cut 2.5 teaspoons (11g) kosher salt 2.5 teaspoons (11g) granulated sugar ¼ cup (60g) spicy chili crisp 1 tablespoon (15g) white distilled vinegar 2 cloves garlic grated (8g) 1 teaspoon (7g) toasted sesame oil Miso Mayo: 1 cup (230g) kewpie mayonnaise 1 tablespoon (15g) white miso 1 tablespoon (15g) red miso 3 cloves garlic, grated (16g) 1 teaspoon (7g) mirin 2 teaspoons (14g) yuzu or lemon juice Soy sauce needed for taste Grilled Salmon Terriyaki: 2lb, whole king salmon fillet (907g), cut into 4 inch strips 1 inch knob (12g) ginger, grated Vegetable oil (30g) for greasing Salt and pepper to taste 1 cup water (240g) ⅓ cup (88g) dark soy sauce 1 tablespoon (15g) white distilled vinegar 2 tablespoons (30g) light brown sugar 1 tablespoon (15g) honey 1 inch knob ginger, peeled and grated (7g) 2 tablespoons (30g) corn starch 3 cloves garlic, finely chopped (12g) Water 8oz (226g) Grilled Broccoli: 3 crowns broccoli, cut into florets 3 tablespoons (30g) vegetable oil Salt and pepper to taste Lemon juice to taste *optional* Pork Katsu: 4 pork chops, nicely marbled and about ¾ inch thick each (1360g) 1 cup (120g) all purpose flour 3 large eggs (150g) 2 tablespoons water (29g) 2.5 cups (250g) panko breadcrumbs Salt to taste Tshimi togarashi, to taste Garnish: Shiso Leaves Lemons, cheeked Green onion, very thinly sliced on a steep bias and water shocked Red fresno chili, thinly sliced INSTRUCTIONS: Tamagoyaki: In a medium-sized bowl, combine eggs, mirin, and shirodashi. Whisk until thoroughly combined. Lightly grease a Tamagoyaki pan and heat over medium. Add enough egg mixture making one thin layer across the bottom of the pan. Once it is cooked most of the way through with moisture still left on top, roll the omelet slowly and tightly toward the edge of the pan with the handle. Push the omelet away from the handle to the opposing edge of the pan, and refill the rest of your pan with egg mixture. Repeat steps 2-4 for a total of 6-7 times. Remove from the pan and roll it up in a sushi mat, and let sit for 5 minutes. Slice omelet into ½ inch pieces. Rice: Wash your rice. Add water and rice to a rice cooker and cook to your preference. Spicy Cucumber: In a small bowl, combine sugar and salt. Coat the cucumber with the sugar/salt mixture and let sit for 10-20 minutes. Discard any excess water, and add spicy chili crisp, sesame oil, white vinegar, garlic, and toss to incorporate. Miso Mayo: In a small bowl, combine all the ingredients. Strain through a fine-mesh strainer. Grilled Salmon Terriyaki: In a small saucepan, combine dark soy sauce, white vinegar, brown sugar, ginger, water, corn starch, and whisk together. Heat over medium until thickened. Lightly coat each salmon filet with vegetable oil, and season to taste with salt. Heat up a charcoal/propane grill to high and grease the grates with cooking spray. Lay the salmon on the hottest part of the grill. Cook for 2 minutes, or until an internal temperature of 135-140 Degrees Fahrenheit. Brush the salmon with the teriyaki sauce and cook until the sauce caramelizes to the fish. Remove from the grill and let rest. Grilled Broccoli: In a medium sized bowl, combine the broccoli, vegetable oil, and lemon juice. Salt and pepper to taste and shake until everything is evenly incorporated. Place on a hot propane/charcoal grill and grill until lightly charred. Add any seasonings/lemon juice to your preference. Pork Katsu: Heat a 7-quart pot halfway filled with oil to 350F. Take pork chops and pound to a half inch thick. In one bowl add flour. In another bowl, add the eggs and water and whisk until combined. In a third bowl, add the panko breadcrumbs. Season the pork chops generously with salt, let sit for 5 minutes. Dredge the pork in the flour, then the egg wash, then the breadcrumbs. Repeat for each pork chop. Make sure it is fully coated at each stage. Cook each pork chop in the oil for 6-8 minutes. Drain on a wire rack and salt to taste. Add tshimi togarashi to taste. Garnish: Shiso Leaves Lemons, cheeked Green onion, very thinly sliced on a steep bias and water shocked Red fresno chili, thinly sliced

Can you really cook good food even if you don't have any fancy tools, or any kitchen at all? For the sake of my job, I hope so. Pan I Use for the Breakfast Sandwich : https://amzn.to/3YZyfJw Meatballs and Sauce Meatballs: 1 lb (453g) Chuck ¼ lb (113g) Pancetta ½ cup (50g) Fine Dry Bread Crumbs ⅔ cup (160ml) Milk ¼ medium onion - grated (42g before grating) 3 cloves garlic, fine chop (18g) 2 tsp (14g) Fine sea salt ¾ teaspoon (3g) Fresh Black Pepper ¼ cup (22g) Fine grated Parmesan Reggiano GARNISH Method: Mince 1lb of chuck roast and ¼ lb of panchetta together to substitute meat grinding. Process should take about 5-10 minutes to get a fine concistency. Place in bowl. Mince onion and chop garlic, then add to bowl. And pepper, breadcrumbs, salt and milk into your mixture and fold till all your ingredients are incorporated. Roll meatballs in to 1.5 in in diameter, and after hitting a pan with some olive oil, place them in counter clockwise until pan is full. Flip in the order you put them in, we just want them to get solid and have a nice sear. Take them out and place them in a bowl so you can use the same pan to make the sauce. Sauce 3 Tbl (40g) Olive Oil ¾ (127g) Medium Onion, finely chopped 3 cloves of Garlic, thinly sliced 24 oz (680g) Can of Crushed Tomatoes 1 Tbl (1g) Rosemary, finely chopped Salt and Pepper to taste Small Pinch of Sugar ½ cup (125ml) Water, plus more for Boiling Pasta 1 lb (453g) Spaghetti Method: Heat a large pot filled with water to a boil and add pasta. Cook for roughly 8 minutes or until desired doneness. Add olive oil and onion to a pan on medium heat. Add a pinch of salt to help the onion sweat, add rosemary and garlic. Put in your can of tomatoes, water and a pinch of sugar. Season with salt and pepper to taste. Add in your meatballs back into the pan. Baste them with the sauce. Simmer for 5-10 min, flipping occasionally. Add olive oil, and salt and pepper to taste Garnish with ¼ cup (22g) parmesan Spaghetti and Meatballs Assembly Add pasta sauce to your finished pasta in a mixing bowl and mix well to incorporate. Place pasta on a medium sized dish and add 4 meatballs on top. Garnish with your grated parmesan. Breakfast Sandwich Buns: ½ Cup (120g) Water ½ Cup (120g) Milk 3 cups (450g) All Purpose Flour 1 egg 1 yolk (mixed) (66g total) Eggs 3.5 Tbl (50g) Vegetable oil 1.5 tbsp (14g)Fine sea salt 2 Tbl (28g) Granulated sugar 2 teaspoons (11g) Instant yeast Spray Oil Method: Put water and milk in sauce pan, heat up to 110 F. Remove from heat, swish the pan slightly to help cool the mixture, then whisk in yeast. Let sit for about 10 min. Add sugar and salt, to your flour in a mixing bowl. Combine eggs and oil to flour mixture. Mix by hand and knead for 5 minutes until your dough is well combined and smooth. Place in a clean lightly greased bowl. Lightly spray Pam on top, cover with plastic wrap and proof for one hour, in a warm place. Punch down dough and Roll into 8 equal size balls. Cook in a large non stick sauté pan with a heavy bottom, over very low heat with lid on until it begins to cook through and bottoms and medium browned. Carefully invert onto greased plate. Slide back into regreased pan Cover and cook until golden brown Brush with garlic butter. Garlic Butter ½ cup (112g) Salted butter 3 Cloves Garlic, finely chopped 1 Tbl (3g) Parsley, finely chopped 1 Tbl (3g) Chives, Thinly sliced Method: Add salted butter to a pan and low heat, and let melt. After butter has melted, turn off the heat and add your chopped garlic, then parsley and chives. Place in bowl and set aside to brush buns. Egg Sandwich Filling 3 eggs, beaten Salt and pepper to taste 4-5 strips bacon, cooked 2 slices american cheese Ketchup *optional* Mayo *optional* Method: Whisk 3 eggs in a bowl with salt to taste, and add them to a buttered pan with medium-low heat. Once the eggs are almost finished, top them with salt to taste and set them to the side. Cook bacon in a pan on medium heat and cook until crispy. Set aside and dry on a wire rack or paper towels. Assembly: Cut bun in half, and add butter to a pan on medium- low heat. Place buns in pan and begin to toast the insides. Once warm, add a slice of american cheese. Put your eggs back in the pan to warm and shape them to fit the bun. Add another slice of cheese to top of the eggs and let it melt. Optionally, place a lid on top of the pan to help steam the cheese. Remove from heat and mayo or ketchup on top bun if you'd like. Add half of your bacon to your bottom bun, and place eggs on top. Add the rest of your bacon above the eggs and place top bun to complete your sandwich. Reese’s McFlurry Custard 2.5 c(600ml) Heavy Cream 1 cup (240ml) Milk 1 cup (240g) Granulated Sugar ½ teaspoon (2.5g) Fine Sea Salt 5 large (100g) Egg Yolks 1 (2g) Vanilla bean, scraped of beans Method: In a pot add cream, milk, sugar, fine sea salt, and vanilla bean over medium heat until you see steam and the sugar is incorporated. Temper the eggs in a mixing bowl by adding some of the heated mixture to the bowl while whisking, then add the egg mixture to the pot off of the heat, whisk as to not cook the eggs. Looking for nappè consistency. ( thick enough to run your finger over the back of a spoon and see a line) Place bowl within a larger bowl with ice and rock salt/ ice cream salt, and churn until desired consistency. Approx 15 mins Homemade Reese’s 1 cup (240g) Unsalted butter, Browned 2 cups (240g) Graham Cracker Crumbs 2 cups (240g) Powdered Sugar 1 cup (250g) Creamy Peanut Butter ½ teaspoon (5g) fine sea salt 12 oz (340g) Semi Sweet Chocolate, finely chopped 2 teaspoons (9g) Coconut oil Method: Mix crumbs, sugar and peanut butter into a bowl, while you let your butter brown. To brown you want to make sure the butter froths and the milk solids melt out but the pan doesnt burn. Swirl it occasionally to check the bottom of the pan. It should smell nutty. Add the butter to your dry ingredients and mix until it seizes. Put in a greased baking pan and let cool to room temp While your peanut mixture cools, start a double boiler and add your chocolate. After it begins to melt add your coconut oil, and melt through. Mix well. Place directly on top of your peanut mixture. Let it chill in your cooler. You’d be a lot cooler if you did After cooling, flip pan upside down onto a cutting board, tapping the bottom to loosen the mixture. It should come right off of the pan. Cut into squares of desired size. Fold into custard. McFlurry Assembly After folding chocolate into custard, place into mason jar or mug of your choice Top with whipped cream (optionally) and chocolate squares

This is far from a traditional chalupa, but by golly we are gonna make it better. Prep Time: 1 hour 30 minutes Cook Time: 45 minutes Serves: 4-6 INGREDIENTS Chalupa Shell 2 1/2 cups (375g) all-purpose flour 1 teaspoon (7g) fine sea salt 1 tablespoon (15g) granulated sugar 2 1/2 teaspoons (11g) baking powder 1 cup (240ml) whole milk 2 tablespoons (30g) vegetable oil 2 quarts (2000 ml) frying oil Seasoned Beef 1 ¼ pounds (560g) fatty ground beef, 70-75% lean To grind your own blend use: 1 pound (450g) chuck roast and ¼ pound (112g) bacon 2 tablespoons (35g) tomato paste 1 1/2 teaspoons (2g) cumin powder 1/2 teaspoon (1g) onion powder 1 teaspoon (1g) mushroom soup base powder 2 teaspoons (3g) smoked paprika Salt and pepper, to taste 1 cup (240ml) water 4 cloves garlic, minced Queso Sauce 2 tablespoons (30g) unsalted butter 1/2 yellow onion, finely diced 1 poblano, seeded and finely diced 3 cloves garlic, minced 1 tablespoon (9g) all purpose flour 1 1/2 cups (360ml) whole milk ½ pound (225g) cheddar cheese, grated ⅓ pound (150g) yellow American cheese, grated Salt and pepper to taste Toppings 1/2 head iceberg lettuce, very thinly sliced 1/2 jicama, peeled and very finely julienned 3 tablespoons (11g) finely chopped cilantro 1 cup (200g) freshly grated cheddar cheese 1 cup (200g) freshly grated Monterey jack cheese 1 roma tomato, diced 2 tablespoons extra virgin olive oil Salt and pepper to taste Full fat sour cream INSTRUCTIONS For the Chalupa Shell In a medium-sized bowl, add the flour, sea salt, granulated sugar, baking powder, and whisk all that together. Make a well in the center of the flour and add the milk and vegetable oil. Mix by hand until you form a rough dough. Knead for 2-4 minutes until smooth. Place in a bowl, cover with plastic wrap and let rest at room temperature for 15 minutes. Add fry oil to a 5-quart pot and heat to 350℉ / 177℃. Divide dough into 8 even pieces (67g each). Roll each piece between your palms into a small ball. Using a rolling pin, roll the dough balls into disks about 6-inches wide. Using a fork, lightly poke holes all over the rolled dough. Place a disk of dough in the hot oil and fry for 15 seconds, until slightly puffed but still pale in color. Remove to a sheet pan lined with a wire rack and use a pair of tongs with metal tips to form into a taco shape. Place back into the frying oil, using the tongs to hold the taco shape. Fry for another 30 seconds, or until the dough maintains its shape without the tongs. Remove tongs and continue to fry for another 1-2 minutes or until golden brown and crispy. Remove and drain on a wire rack and season to taste with salt. Repeat with remaining dough and hold the shells on the wire rack until ready to use. For The Seasoned Beef If making your own ground beef mixture, use a meat grinder with the fine grind attachment to grind the beef chuck and bacon. Gently mix the two together until evenly combined and refrigerate until ready to use. Heat a medium sized saucepot over medium high, and add the ground beef. Firmly press the beef down into the bottom of the pan and sear for 3 minutes. Begin stirring the ground beef often to break it up into fine pieces and cook until the beef begins to crisp. You can also use a masher to get the beef extra fine. Reduce the heat to medium and add the tomato paste. Sauté for 1 minute or until a fond develops on the bottom of the pan. Add the cumin powder, onion powder, mushroom soup base powder, smoked paprika, salt and pepper to taste. Continue cooking for 30 seconds or until fragrant. Add water and bring to a boil over medium high. Scrape the bottom of the pan to release the fond that developed. Reduce the heat to medium low, and cook for 10-15 minutes, stirring occasionally, or until almost all the liquid has evaporated, also called au sec. Cut the heat, and add the garlic. Mix until incorporated. Cover and keep warm until ready to use. For The Queso Sauce In a medium saucepot, heat the butter until melted over medium high. Add in the yellow onion, poblano, garlic, salt and pepper to taste. Cook for 3-5 minutes or until the onion and pepper begin to soften. Stir in the flour and continue cooking for 1-2 minutes. Add milk, stirring constantly, and continue to heat until the milk begins to thicken. Cut off the heat and add in the cheddar and American cheese. Gently stir until everything is melted. Season with additional salt and pepper to taste. Keep the sauce warm and covered until ready to use. For The Toppings In a medium sized bowl, add the iceberg lettuce, jicama, and cilantro. Toss together until incorporated. In another medium sized bowl, mix together the cheddar and Monterey jack cheeses. In a small bowl toss together the tomato, olive oil, salt and pepper to taste. Have the sour cream ready for assembly. To Assemble Ensure your queso sauce is warm and in a liquid state and your seasoned beef is warm as well. Gently open up a Chalupa shell and add in some seasoned ground beef, pressing down on the beef to create a base. Top the beef with queso sauce, sour cream, lettuce, cheese, and diced tomato. Assemble the remaining and serve immediately.

Everyone needs a good rotation of easy healthy recipes for the month. Here’s mine :) If you follow the recipes as written you will have enough food for the week but if you would like to meal prep for the month, multiply each recipe by 3! DISCLAIMER: Macros may vary depending on the ingredients you use. To be certain, plug your ingredients into a nutrition app before purchasing or cooking. Frozen Breakfast Burrito Prep Time: 20 minutes Cook Time: 30 minutes Serves 6 Nutrition Per 1 Serving (nutritional values will vary based on ingredients used) 455 calories 36.7g protein 27.7g carbs 22g fat INGREDIENTS 1 large russet potato, peeled and grated Salt, to taste Cooking spray 1 pound (450g) ground turkey (98% lean) 1 teaspoon (1g) ground fennel powder 1 teaspoon (1g) garlic powder ½ teaspoon (0.5g) ground cumin ½ teaspoon (0.5g) onion powder 2 teaspoons (15g) granulated sugar 2 teaspoons (12g) fine sea salt 1 tablespoon (14g) unsalted butter 1/2 red bell pepper, seeded and diced 1/2 yellow onion, diced 8 large eggs 6 burrito size (10-inch) flour tortillas 1 1/2 cups (300g) shredded cheddar or Monterey jack cheese (optional) 1/2 cup fresh cilantro, roughly chopped INSTRUCTIONS On a towel, add the grated potatoes and a generous pinch of salt. Toss together to combine. Wrap the potatoes in the towel and squeeze all the moisture out of the potatoes over a sink or bowl. Lightly grease a medium-sized nonstick pan with cooking spray and heat to medium. Add the potatoes, and press down firmly into one even layer in the pan. Cook for 3-4 minutes or until the first side is golden brown and crispy, flip, and cook for another 3-5 minutes or until the second side is crispy and the inside is just cooked through. Season to taste with salt and set aside. In a medium-sized bowl, combine the turkey with fennel powder, garlic powder, cumin, onion powder, sugar, sea salt, and mix together until fully incorporated. Heat a medium, 10-12-inch, non-stick skillet over medium high. Lightly grease with cooking spray. Add the turkey and press it down into one even layer in the pan, like a large hamburger patty. Sear for 2-3 minutes, or until browned and beginning to set. Flip, and sear for another 2-3 minutes or until browned on the second side and it reaches an internal temperature of 165℉ / 74℃. Cut the turkey evenly into small squares. Add butter to a medium-sized, 10-12-inch, non-stick skillet, and set to medium. Once melted, add the bell pepper and yellow onion and cook for 3-4 minutes, or until they begin to soften. Season with salt to taste. While the peppers and onion cook, in a medium sized bowl, crack in the eggs and whisk until homogenous. Pour the egg mixture into the skillet with the onions and peppers. Scramble, stirring often, to your liking. Season with salt to taste. Lightly warm a tortilla over an open flame until pliable. Over the bottom half of the tortilla, layer eggs, turkey, cheddar, hashbrowns, and cilantro. Roll into a burrito and repeat with the remaining ingredients. In a medium-sized pan over medium heat toast the burritos to seal the edges. Let cool to room temperature. If storing for the week, wrap each burrito in plastic wrap and store in the refrigerator. Reheat in a 400-450℉ / 204-232℃ oven until warmed through. If storing for the month, store the plastic wrapped burritos in the freezer and bake from frozen in a 400-450℉ / 204-232℃ oven until warmed through. Protein Maxed Chicken Fried Rice Prep Time: 20 minutes Cook Time: 20 minutes Serves: 6 Nutrition Per 1 Serving (nutritional values will vary based on ingredients used) 352 calories 39.8g protein 26.8g carbs 8.3g fat INGREDIENTS 1 tablespoon (12g) vegetable oil, divided 2 pounds (900g) chicken breast, cut into bite sized pieces 1 carrot, finely diced 2 medium shallots, finely chopped 3 Thai chilies, thinly sliced Salt, to taste 3 cups (600g) leftover, cold cooked white rice Cooking spray 2 large eggs 1/2 cup (82g) frozen peas 3 tablespoons (48g) soy sauce Pinch ground white pepper 2 green onions, thinly sliced for garnish (optional) INSTRUCTIONS To season your wok, generously coat with oil and heat over high heat. Swirl to coat the entire wok with oil. Once it begins to smoke, cut off the heat and dispose of the oil safely. Wipe the wok with a clean paper towel to remove any excess oil. When ready to make the fried rice, add vegetable oil to the wok and place over high heat. Once the wok begins to smoke, add in the chicken and spread out in an even layer across the wok. Sear for 3-4 minutes without stirring, or until the underside of the chicken is brown and crispy and it is cooked halfway through. Once each piece is browned, flip the chicken and sear for another 2-3 minutes or until browned on the other side and just cooked through. Remove the chicken from the wok to a sheet pan. Add carrots, shallots, Thai chiles, and season lightly with salt. Stir for 2-3 minutes, or until vegetables are softened. Return the chicken to the wok and add the rice. Stir fry until the rice is hot and the chicken is completely cooked through. Scoot the mixture to one side of the wok, lightly grease the empty space with cooking spray, and add in eggs. Whisk together in the wok until homogenous. Season to taste with salt. Scramble, stirring often, to your liking. Toss everything together in the wok and add peas, soy sauce, and white pepper. Stir until incorporated. If storing for the week, cool completely and then store a single serving in a quart sized ziptop bag. Follow the reheat instructions below to serve. If storing for the month, cool completely and then store in single servings in quart sized ziptop bags. Flatten the bags and store in the freezer stacked on top of each other. When ready to serve, heat a large pot of water until it steams. Turn off the heat and add a bag. Heat until everything is defrosted and hot. Serve immediately and garnish with green onions if you’d like. Shrimp Coconut Red Curry Prep Time: 20 minutes Cook Time: 20 minutes Serves: 6 Nutrition Per 1 Serving (nutritional values will vary based on ingredients used) 213 calories 40.6g protein 4.5g carbs 8.9g fat INGREDIENTS ½ tablespoon (9g) coconut oil or vegetable oil 2 medium shallots, finely diced 5 cloves garlic, minced 1-inch knob galangal or ginger, peeled and grated Salt, to taste 3 ounces (87g) red curry paste Salt to taste 2 cups (475 ml) shrimp or chicken stock, plus more if needed 2 1/2 tablespoons chopped palm sugar (optional, not included in nutritional facts) 2 pounds (900g) shrimp, peeled and deveined 1 1/2 cups (350ml) light coconut milk 8 makrut lime leaves 3 tablespoon fish sauce, plus more to taste (optional) Cooked rice, to serve 2 limes, cut into wedges, to serve INSTRUCTIONS Heat coconut oil in a medium-sized pot, set to medium heat until melted. Add shallots, garlic, galangal, and season to salt. Cook for 2 minutes, or until fragrant and softened. Add the red curry paste, stirring into the aromatics and pressing into the pan in an even layer. Cook until it begins to stick to the bottom of the pan. Deglaze the pan by adding in shrimp stock, scraping the bottom of the pan to release the fond. Stir in the palm sugar, if using and bring up to a simmer, stirring to melt the sugar into the sauce. Reduce the heat to low and add in the shrimp. Stir to combine and add in an additional ½ cup of stock or water, if needed, so the shrimp are mostly covered in liquid. Bring to a boil over medium high. Reduce the heat to low and simmer for 5-8 minutes or until the shrimp is just cooked through and pink. Add coconut milk and lime leaves, stir to combine and cut off the heat. Season to taste with fish sauce or salt. Serve with rice and lime wedges. The curry can be cooled completely and then stored in the refrigerator for 2-3 days and reheated before serving with rice. To store for a month, cool the curry completely before vacuum sealing in 1 serving size bags. Alternatively you can store 1 serving size in a quart ziptop bag. Lay the bags flat and store them in the freezer stacked on top of each other. When ready to serve, heat a large pot of water until it steams. Turn off the heat and add a bag. Heat for 5-10 minutes or until everything is hot and the sauce is loose again. Spinach Pesto Double Meat Panini Prep Time: 20 minutes Cook Time: 10 minutes Serves: 6 Nutrition Per 1 Serving Based On Using Ciabatta Bun (nutritional values will vary based on ingredients used) 644 calories 65.1g protein 35.4g carbs 25g fat Spinach Pesto 3 cloves garlic ½ cup (48g) finely grated Parmigiano Reggiano Salt, to taste ½ cup (118ml) water 1 cup (30g) fresh spinach 1 cup (14g) basil leaves 2 tablespoons (30g) extra virgin olive oil Panini 6 ciabatta sandwich buns or 12 slices bread 2 pounds (906g) thinly sliced deli turkey 2 pounds (906g) thinly sliced steamed deli ham 6 slices Swiss cheese 3/4 cup spinach pesto 1/2 cup sun-dried tomatoes, finely chopped Pickle chips, to serve (optional) For The Spinach Pesto In a blender, combine garlic, Parmigiano Reggiano, salt, water, spinach, basil, and blend on high until smooth. With the blender running, stream in the olive oil and blend until smooth and emulsified. Season with more salt to taste, if needed. For the Panini Slice the buns in half. Spread 1 tablespoon of pesto on each side of the bun. Top the bottom bun with 5 ounces (140g) turkey, 5 ounces (140g) ham, a slice of Swiss cheese and sprinkle over the sun-dried tomatoes. Place top bun on top. If storing for the week, wrap each sandwich in plastic wrap and store in the refrigerator. When ready to serve, press in a sandwich maker or griddle preheated to 375℉ / 190℃ for 5-8 minutes until warm, crispy on both sides and the cheese has melted. Serve with pickle chips if you’d like. If storing for the month, defrost the sandwich at room temperature for about 10 minutes. Press in a sandwich maker or griddle preheated to 375℉ / 190℃ for 5-8 minutes until warm, crispy on both sides and the cheese has melted. Serve with pickle chips if you’d like.

This is the homemade chicken meal that will leave you with late night dreams after eating. Buttery Garlic Naan Prep Time: 25 minutes Cook Time: 10 minutes Makes 8 INGREDIENTS ½ cup (118ml) warm water (95℉ / 35℃), plus more if needed 2 tablespoons (25g) granulated sugar 2 1/2 teaspoons (9g) instant yeast 1/2 cup (112g) full fat yogurt 3 tablespoons (45g) vegetable oil 1 1/2 teaspoons (9g) fine sea salt 2 1/2 cups (380g) bread flour Cooking spray Bench flour 1/4 cup (60g) ghee 3 cloves (21g) garlic, minced 1 tablespoon (3g) finely chopped cilantro INSTRUCTIONS In a measuring glass, combine warm water, sugar, and instant yeast. Whisk together until dissolved. Whisk in yogurt, oil and salt until evenly combined. Add the flour into a large bowl and pour in the liquid ingredients. Mix by hand until you get a rough dough. If all the flour is not incorporating into the dough, add 1 tablespoon of water at a time until the dough comes together. Transfer the dough to a clean work surface and knead for 3 minutes, or until the dough is smooth. Roll the dough into a ball and place in a medium bowl that is lightly greased with cooking spray. Cover the bowl with plastic wrap, and let rise at room temperature for one hour, or in the refrigerator overnight. The dough should be puffy and almost doubled in size. Punch down the dough and divide into 8 even pieces, about 87g per piece of dough. Roll each piece of dough into a ball, cover with a clean kitchen towel and rest for 5 minutes. Lightly flour a clean work surface with flour and roll each piece of dough into a circle that is approximately 1/8th-inch thick. If the dough isn’t rolling easily, let rest 10 more minutes before trying again. Place the finished dough on a plate and top with a piece of wax paper. Continue rolling the remaining dough, making sure to place a piece of wax paper between each piece of dough. In a small saucepan, melt the ghee over low heat until it reaches a temperature of 200℉ / 93℃. Cut off the heat and add the garlic. Once the ghee cools slightly, add the cilantro. To make with a tandoor, preheat the tandoor with a mixture of wood and coal. The base should be approximately 600℉ / 315℃ with the top being closer to 400℉ / 204℃. Stretch the naan dough over a gaddi (naan pillow) and firmly press it against the side of the tandoor. Cook approximately 10 seconds or until the naan puffs all over, browns on one side and cooks all the way through. Remove the naan from the side of the tandoor, and immediately brush with the garlic ghee. Repeat with the remaining pieces of naan. Keep warm by holding on a plate in the oven or covering in foil. To make with a cast iron pan, heat a medium sized cast iron skillet on medium high heat. Once the pan is just about smoking, place a piece of naan dough on the skillet and cook for 30-40 seconds or until puffed and browning on the first side. Flip and cook for another 30 seconds or until browned on the second side. Immediately brush with garlic ghee and repeat with the remaining pieces of dough. Keep warm by holding on a plate in the oven or covering in foil. Fragrant Rice Prep Time: 5 minutes Cook Time: 30 minutes Serves 2 INGREDIENTS 1 cup (200g) aged basmati rice, rinsed 1 tablespoon (15g) ghee Pinch of salt, to taste 1 cup water (236ml) INSTRUCTIONS Heat a medium-sized pan over medium heat and melt the ghee. Add in the rice and season with salt. Stirring often, toast the rice for 5 minutes, or until the rice begins to turn a light golden brown. Pour into a rice cooker with water, close, and cook according to your rice cooker instructions. Keep warm until ready to serve. Raita Prep Time: 10 minutes Cook Time: 0 minutes Serves 4 INGREDIENTS 1 cup (140g) plain full fat yogurt 1 lemon, zested (6g) 2 tablespoons (5g) finely chopped fresh cilantro ½ seedless (30g) English cucumber, finely diced ¼ teaspoon (0.5g) ground coriander ½ teaspoon (0.5g) ground cumin 1 lemon, juiced (90g) Salt, to taste INSTRUCTIONS In a medium-sized bowl, add all the ingredients and stir together until combined. Salt to taste. Use immediately or store in an airtight container in the refrigerator for 2-3 days. Chutney Prep Time: 10 minutes Cook Time: 0 minutes Serves 4 INGREDIENTS 1 bunch (80g) fresh cilantro leaves 1 cup (15g) mint leaves 3 cloves (21g) garlic 2 tablespoons (25g) roasted peanuts 2 serrano (20g) chilies, roughly chopped ¼-inch (5g) knob ginger, peeled 1 teaspoon (1g) ground fennel 1/2 lime, juiced (30g) Salt, to taste INSTRUCTIONS In a blender, add in all the ingredients. Blend on medium speed, adding water as needed until the liquid begins to vortex. Turn to high speed and blend until smooth. Pour into a small bowl and season to taste with salt. Serve immediately or store in an airtight container for 2-3 days in the refrigerator. Tandoori Chicken Prep Time: 30 minutes Cook Time: 20 minutes Serves 4-8 INGREDIENTS 1 1/2 cups (336g) full fat plain yogurt 1-inch (22g) knob ginger, peeled grated 5 cloves (35g) garlic, grated ½ teaspoon (0.5g) finely ground black pepper 1 tablespoon (15g) lemon juice 2 teaspoons (8g) coriander powder 1 1/2 teaspoons (13g) garam masala powder 1 1/2 teaspoons (9g) cumin powder 2 tablespoon (34g) Kashmiri chili powder 2 tablespoons (40g) Kosher salt ½ teaspoon (0.5gg) red food coloring (optional) 2 tablespoons (30g) paprika ½ cup (120ml) vegetable oil 2 pounds (900g) chicken leg quarters, skin removed Vegetable oil or cooking spray, if cooking on grill or grill pan INSTRUCTIONS In a large bowl, whisk together all the ingredients except the chicken until evenly combined. Add the chicken and use your hands to thoroughly coat the chicken in the marinade. Cover and refrigerate as long as possible for the most flavor, up to overnight. To make with a tandoor, preheat the tandoor with a mixture of wood and coal. The base should be approximately 600℉ / 315℃ with the top being closer to 400℉ / 204℃. Using a long, tandoor skewer, thread the chicken on the skewer down the thigh bone and out the drumstick. Repeat with all of the chicken, or as many as can fit in an even line on the skewer. Make a stopper by tying a piece of cooking twine to each end of the chicken. Put the skewer in the tandoor and roast for 15-20 minutes, rotating as needed to evenly brown and cook, until the chicken reaches an internal temperature of 165℉ / 74℃. To make on a grill or grill pan, heat over medium high until almost smoking. Once hot, grease the grill with oil and sear the chicken for 2-3 minutes, or until browned and charred in spots. Flip and sear the other side for another 2-3 minutes, or until browned and charred on the second side. If grilling, cover the grill with a lid and lower the heat; if cooking on a grill pan place the chicken on a sheet pan and place in 375℉ / 191℃ oven. Continue to cook for 8-10 minutes, or until the chicken has an internal temperature of 165℉ / 74℃. Remove and let rest 5-10 minutes before serving. Tandoori Chicken Meal Prep Time: 10 minutes Cook Time: 0 minutes Serves 4 INGREDIENTS Raita Chutney Buttery Garlic Naan Fragrant rice Tandoori Chicken 1 yellow onion, thinly sliced 2 lemons, cut into wedges or cheeks Fresh cilantro leaves INSTRUCTIONS Place the raita and chutney in ramekins. Unwrap the naan from the foil and plate. Remove warm rice from the rice cooker and add to a bowl. Add chicken to a platter and serve with the onion, lemon and cilantro. Serve.

We’ll see who the real burger king is. Prep and Rise Time: 3 hours Cook Time: 1 hour Makes 3 double patty burgers or 6 single patty burgers INGREDIENTS Fries 7 quarts (6.6L) water, for boiling 1 tablespoon (15g) Kosher salt, plus more to taste 1 1/2 tablespoons (20g) white distilled vinegar 3-4 russet potatoes, peeled and cut into matchsticks 2 quarts (1.9L) vegetable oil, for frying Buns ½ cup (125ml) water ½ cup (125ml) whole milk 2 1/2 teaspoons (9g) instant yeast 1 large egg (48g) 1 large egg yolk (18g) 3 1/2 cups (525g) bread flour 1 ¾ teaspoon (9.5g) fine sea salt ⅓ cup (75g) granulated sugar 4 1/2 tablespoons (64g) unsalted butter, cubed and softened Cooking spray Egg wash (1 egg and 1 tablespoon water whisked together) White sesame seeds, for topping Melted butter, to top buns (optional) Pickles and Pickled Jalapeños 4 large pickling cucumbers, cut into quarter inch slices 6 large jalapeños, cut into quarter inch slices 2 cups (470ml) white distilled vinegar 2 1/2 cups (590ml) water 1 1/2 tablespoons (20g) Kosher salt 1 1/2 tablespoons (22g) granulated sugar 4 peeled and whole cloves garlic (18g), lightly crushed 4 sprigs dill (4g) Mayonnaise 2 egg yolks (36g) 1 teaspoon (5g) granulated sugar 2 cloves garlic (7g), grated 1 tablespoon (10g) lemon juice 2 tablespoons (40g) water 1 tablespoon (16g) Dijon mustard Salt, to taste 1 1/4 cups (195ml) vegetable oil Assembly ½ pound (225g) thick, smokey bacon, cooked until crispy 6-8 homemade sesame buns 3-4 tablespoons (42-56g) unsalted butter Homemade mayonnaise 2 pounds ground beef (70-75% lean) Salt and pepper, to taste 6 slices American cheese ½ sweet onion, thinly sliced and rinsed in cold water 1 large tomato, sliced and salted (pick a tomato about the same size as bun) ½ head iceberg lettuce, thinly sliced Yellow mustard, for topping INSTRUCTIONS For The Fries Combine the water, salt and vinegar in a large pot and bring to a boil. Put the potatoes in the boiling water and cook for 5 minutes or until just barely cooked through. Strain the potatoes from the water and let dry on a sheet pan lined with paper towels. Once the potatoes have thoroughly dried, evenly layer the fries on the sheet pan placing a piece of parchment between each layer. Cover with plastic wrap and freeze until the potatoes are solid. When ready to serve, fill a large, 7-quart, pot about halfway with oil. Heat over medium high until oil reaches 375℉ / 190℃. Fry the potatoes for 2-3 minutes or until golden brown and crispy. Drain the fries on a wire rack set on a sheet pan and season generously with salt while still hot. Cool slightly and then serve immediately. For The Buns In a measuring cup, combine milk and water and microwave to 95℉ / 35℃. Whisk in instant yeast until fully dissolved. Add the egg and egg yolk, and whisk together until homogenous. Set up a stand mixer fitted with a dough attachment (*see below for instructions to make by hand). Whisk together the flour, salt, and granulated sugar. Add the yeast mixture, and stir on medium low speed. Mix for 3-5 minutes, or until smooth. If the dough is dry, add a splash of water. Add the butter, a few tablespoons at a time, with the mixer running on medium low and mix until just incorporated and the dough is smooth and velvety, about 2 minutes. Roll the dough into a ball. Lightly grease a large bowl with oil, add the dough and cover tightly with plastic wrap. Let sit at room temperature for 1 1/2 hours, or until doubled in size. Remove the plastic wrap, and punch the dough down. Divide into 6-8 even pieces, around 80-100g per ball, depending on how big you want your buns. Shape each piece of dough into a small ball. Evenly spread out the pieces of dough on a sheet pan lined with greased parchment paper (if making more than 6 buns, use 2 sheet pans). Lightly grease the tops of the buns with cooking spray and use a glass to very gently flatten the tops of the buns slightly. Cover with greased plastic wrap and proof, at room temperature, for one hour or until the buns are puffed. Preheat oven to 375℉ / 190℃. Brush each bun with egg wash and top the buns with a generous sprinkling of sesame seeds. Bake in the preheated oven for 17-20 minutes, or until deeply golden brown and puffed. Let cool to room temperature and brush with melted butter if you would like for added flavor. *If making the buns by hand, whisk the flour, salt and sugar in a large bowl. Add the yeast mixture and mix until the flour and liquid is just combined and shaggy. Remove the dough to a clean work surface and knead the dough until it is completely smooth. If the dough is dry, lightly coat your hands with water and continue kneading to incorporate a bit more moisture. Place the dough back into the large bowl and add in 4 ½ tablespoons of vegetable oil, a tablespoon at a time while kneading, until the oil is incorporated and the dough is smooth and velvety. Roll dough into a ball and continue to follow the recipe above from this point on. For The Pickles and Pickled Jalapeños In a quart-sized heat-proof container, add the cucumbers. In a separate quart-sized heat-proof container, add the jalapeños. In a medium sauce pot, add vinegar, water, salt, and granulated sugar. Set the heat to medium-high and as soon as that comes to a boil, cut off the heat, and evenly distribute the liquid between the two containers. Add garlic and dill to the container with the cucumbers and let both cool to room temperature. Once cooled, place a piece of plastic wrap or paper towel right on top of the surface to ensure everything stays completely submerged. Cover with a tight fitting lid and refrigerate until ready to use. For The Mayonnaise In a quart sized container that fits an immersion blender, add the egg yolks, sugar, garlic, lemon juice, water, mustard and pinch of salt. Very gently pour the oil over top of these ingredients. Gently lower in the blender and blend until combined, slowly lifting the blender higher to fully emulsify the ingredients together. The mayonnaise will be thick, smooth and glossy. Season with salt to taste and refrigerate in an airtight container until ready to serve. To Assemble Cut the buns in half. Heat a medium pan over medium heat and melt a tablespoon of butter to coat. Toast buns in the butter until gorgeous golden brown. Repeat adding butter as needed to toast all the buns. Generously mayo both toasted sides of the bun and set aside. Divide the ground beef into 6 pieces, about 3 ounces or 85g each, and roll into tight balls. Heat a 10-12-inch skillet over medium high until hot. Add a ball to the pan and press down with a burger press or spatula until the patty is about ¼-inch thick. Season to taste with salt and pepper. Cook for 1-2 minutes, or until deeply caramelized on the first side. Flip, and season with salt and pepper. Place a slice of American cheese on the meat and cook until the meat is caramelized and the cheese is melted. Repeat with the remaining meat and cheese. Place two burger patties on top of the bottom bun with mayo. Top the patties with bacon, pickles, pickled jalapenos, thinly sliced sweet onion, a tomato slice and iceberg lettuce. Drizzle the top bun with some yellow mustard. Crown the burger with the top bun. Serve with fries. Thai Basil Ginger Soda Prep Time: 5 minutes Cook Time: 0 minutes Serves 1 INGREDIENTS 4 mint leaves 4 Thai basil leaves, plus more for garnish 1 tablespoon (16g) fresh squeeze lime juice Ice 1 ¼ cups (290ml) ginger beer ½ cup (120ml) pineapple juice Small pinch salt 1 lime, sliced for garnish INSTRUCTIONS In a tall glass, add mint and Thai basil leaves along with the lime juice and muddle together. Top with ice, ginger beer, pineapple juice, and a light pinch of salt. Stir to combine. Garnish with a lime wedge and Thai basil sprig.

A burrito is normally something quick. So what happens if we do everything to squeeze every last bit of flavor out of it? Prep and Cook Time: 212 hours Makes 6 burritos INGREDIENTS Hot Sauce - 168 hours 1 pound (450g) red fresno or red jalapeño chilies, thinly sliced 1 tablespoon (14g) Kosher salt, plus more to taste (salt is 3% of weight of chilies for proper fermentation) 2 tablespoons (30g) sugar 1/3 cup (80ml) white distilled vinegar 1/2 teaspoon (0.5g) xanthan gum Water for blending Preserved Lemons - 168 Hours 3/4 cup (216g) Kosher salt 3 tablespoons (36g) granulated sugar 7 meyer lemons 16 Hour Carnitas - 16 hours 4 pounds (1.8kg) boneless, pork Boston butt, cut into 1-inch thick slices Salt, to taste 1 cinnamon stick 1 lime, cut into rounds 1 fresh bay leaf 1 orange, cut into wedges 10 cloves garlic, peeled Borracho Beans - 15 hours 1 pound (450g) dried pinto beans Water, to cover and cook beans ½ pound (225g) bacon, roughly chopped 2 jalapeños, thinly sliced 1 yellow onion, thinly sliced 5 cloves garlic, roughly chopped 1 1/2 teaspoons (2g) cumin powder 2 teaspoons (8g) smoked paprika 1 tablespoon (15g) light brown sugar 2 chile de arbol Salt and pepper, to taste 1 14-oz can diced tomatoes 1 12-ounce bottle Modelo Negra beer 1 tablespoons (4g) finely chopped fresh oregano 1/3 cup (15g) finely chopped cilantro Sourdough Tortilla - 12 hours 1 ½ cups (225g) all-purpose flour, plus more for bench flour 1 1/2 teaspoons (9g) fine sea salt 1/2 cup (120ml) warm water 1/3 cup (86g) mature sourdough starter 1/4 cup (60ml) vegetable oil Fried Garlic Citrus Rice - 45 minutes 2 cups (380g) medium grain rice 2 cups (480ml) water 1/4 cup (60ml) vegetable oil 5 cloves garlic, thinly sliced Salt, to taste Zest of 1 lime 2 1/2 tablespoons (35g) lime juice 1 tablespoon (11g) finely chopped preserved lemon peel (optional) Black Garlic Salsa Negra - 15 minutes 1 cup (240ml) vegetable oil 3/4 ounce (18g) chile de arbol, seeded 1 ounce (28g) guajillo chile, seeded 10 cloves fresh garlic 15 cloves black garlic 1 tablespoon (15g) light brown sugar 2 tablespoons (29g) white distilled vinegar 2 teaspoons (4g) cumin powder Salt, to taste Preserved Lemon Pico - 10 minutes 3 Roma tomatoes, seeded and diced 1/2 red onion, very finely diced 1 serrano chile, seeded and very finely diced 3 cloves garlic, grated 3 tablespoons (34g) preserved lemon skins, brunoise Juice of 2 limes 2 tablespoons (8g) finely chopped cilantro Salt and pepper, to taste Assembly Sourdough tortillas Black garlic salsa negra Fried garlic citrus rice Carnitas Preserved lemon pico Borracho Beans 1 1/2 cups (300g) freshly grated Monterey jack cheese Hot sauce INSTRUCTIONS For The Hot Sauce Place the chilies into a large bowl and toss with salt to evenly combine. Place chilies in a vacuum seal bag and vacuum the bag. Leave peppers at room temperature for 7 days. The day of making the burrito, pour all of the contents from the bag, including any liquid, into a blender along with the sugar, vinegar, xanthan gum and salt to taste. Blend on high speed until smooth. Pour the hot sauce into a squeeze bottle and refrigerate until ready to serve. For The Preserved Lemons Combine salt and sugar in a small bowl and whisk to combine. Cut just the tip off the top and bottom of each lemon. Turn the lemon so it is sitting on one of these flat edges and then cut the lemon into quarters without cutting all the way through the bottom; this will hold the lemon together just at the base. Repeat with the remaining lemons. Open up one of the lemons and spoon as much salt and sugar mixture into the lemon as it will hold. Transfer the lemon to a 1-quart glass jar and repeat with the remaining lemons, layering in a spoonful more of the salt and sugar mixture between each lemon. Use a dowel or rolling pin to press down and crush the lemons, releasing as much liquid as possible. Keep pressing on the lemons until the lemon juice covers the lemons. Add the remaining salt and sugar mixture to the top of the jar. Cover with cheesecloth and tie tightly to the jar with kitchen twine. Let sit at room temperature for at least 7 days but up to 1 month. To use the preserved lemon peel, in the rice for example, cut the peel away from the flesh and finely dice the peel. For The 16 Hour Carnitas Heat water in a large pot or sous vide container fitted with a sous vide machine to 185℉ / 85℃. The day before making the burrito, season the pork shoulder generously on both sides with salt. Char the cinnamon stick with a kitchen torch or over an open flame. Place the pork in an even layer in a large vacuum seal bag with the cinnamon stick, lime rounds, bay leaf, orange wedges and garlic cloves. Vacuum seal the bag. Lower the bag into the sous vide and cook overnight or for 16 hours. The day of making the burrito, preheat oven to 400℉ / 204℃. Pour the contents of the bag into a medium sized bowl. Roughly shred the pork with your hands and place on a sheet pan lined with foil. Using a ladle, drizzle some of the juices from the bowl over top of the pork. Bake the pork for 8-10 minutes or until crispy in parts but still moist. For The Borracho Beans The day before making the burrito, cover beans with water by 1-inch, cover with plastic wrap and soak overnight or for 12 hours. The day of making the burrito, strain the beans from the water. Transfer the beans to a large Dutch oven and add 2 1/2 quarts (2.5 L) of water. Bring to a boil over medium high heat and reduce heat to low to simmer. Cook for 2 hours, adding water as needed to keep the beans covered, or until the beans are soft but not falling apart. Drain beans and set aside. To that same pot over medium heat add bacon and cook, stirring often, for 4-5 minutes or until the bacon is crispy and golden brown. Add the jalapeño, onions and garlic and cook for about 2 minutes, or until fragrant and the onions become translucent. Add the cumin, paprika, sugar, chilies and stir to combine and cook for 20 seconds. Season with salt and pepper to taste. Stir in the pinto beans, tomatoes, beer, oregano and a generous splash of water. Bring to a boil over medium high and then reduce the heat to low. Simmer for 15 minutes or until the flavors combine and the liquid reduces slightly. Remove from the heat. Stir in cilantro and season with salt and pepper to taste. Cover to keep warm until ready to serve. For The Sourdough Tortilla The day before cooking, make sure to feed your sourdough starter so it matures for 12 hours, or overnight. The day of making the burrito, to a medium bowl add the flour, salt, water and mature sourdough starter. Mix together until you have a rough dough. Remove from the bowl to a clean work surface and knead the dough for 3-5 minutes or until smooth. Form into a ball, cover with plastic wrap and let rest at room temperature 30 minutes. Separate the dough into 5-6 pieces and roll into small balls. Lightly dust the work surface with flour and roll each ball into 11-inch tortillas. Heat a large, 12-inch, cast iron pan over medium high heat until very hot. One at a time, add a tortilla to the skillet. Cook for 15-30 seconds or until puffed and lightly charred. Flip and cook on the other side for 15-30 seconds. Remove from the pan and repeat cooking the rest of the tortillas. Keep the tortillas warm by wrapping in foil or a clean towel until ready to use. For The Fried Garlic Citrus Rice The day of making the burrito, cook the rice during some down time when cooking the beans. Wash your rice. Just do it. Put rice into a rice cooker with water and set to cook. To a small pan add the vegetable oil. Turn the heat to medium low. Cook until the garlic begins to fry and turn golden brown, about 2 minutes. Remove from heat and strain the fried garlic into a small bowl to stop it from cooking. When the rice is done cooking, open the lid and season rice with salt to taste. Stir in 2 tablespoons (30g) of garlic oil, fried garlic, lime zest, lime juice and preserved lemons, if using. Keep warm in the rice cooker until ready to serve. For The Black Garlic Salsa Negra Make the day of making the burrito. In a large pan over medium heat add the oil and chilies and cook 3-4 minutes or until fragrant and a few dark spots appear on the chilies. Add both fresh and black garlic cloves, sugar, vinegar and cumin and lightly stir while the mixture boils for about 2 minutes. Remove from heat and let cool. Transfer the cooled mixture to a blender and blend on high speed until smooth. Season with salt to taste. Transfer to a bowl and set aside until ready to serve. For The Preserved Lemon Pico The day of making the burrito, combine all ingredients in a small bowl. Season to taste with salt and pepper. To Assemble Place a tortilla on a clean work surface. Lightly schmear the tortilla with the black garlic salsa negra. Add a line of the rice across the lower third of the tortilla, leaving a 1 ½-inch space between the rice and the bottom edge of the tortilla. Top the rice with the carnitas followed by the preserved lemon pico, beans, cheese, and hot sauce. Roll into a burrito, slice in half and enjoy!

I believe in making meal prep so good that you look forward to eating it every day of the week. Steak Gyro Wrap Prep and Cook Time: 30 minutes Serves: 2 Nutrition Per 1 Serving (nutritional values will vary based on ingredients used) 494 calories 66g protein 34g carbs 18g fat INGREDIENTS Feta Garlic Sauce 4 ounces (113g) feta cheese 8 cloves garlic ½ cup (140g) low fat Greek yogurt 1 tablespoon (14g) extra virgin olive oil Splash of water 1 tablespoon (14g) extra virgin olive oil Salt, to taste Cucumber Onion Salad Topping ½ seedless English cucumber, thinly sliced ½ red onion, thinly sliced and rinsed with cold water 1 teaspoon (0.5g) finely chopped fresh oregano 1 tablespoon (3g) finely chopped fresh parsley 1 jalapeño, finely chopped 1 tablespoon (15g) red wine vinegar Salt, to taste Flank Steak 2 teaspoons (5g) ground black pepper 1 teaspoon (3g) smoked paprika 1 tablespoon (15g) Kosher salt ½ teaspoon (1g) coriander powder ½ teaspoon (1g) ground cumin ¾ pound (340g) flank steak Cooking spray Assembly 2 pitas Sliced flank steak Feta and garlic sauce Cucumber and onion salad topping Fresh parsley, for garnish INSTRUCTIONS For The Feta Garlic Sauce In a blender add feta, garlic, yogurt, and a splash of water. Blend on high-speed until smooth. Stream in the oil and another splash of water and continue to blend until combined. Strain the sauce through a fine mesh strainer into a small bowl and whisk until homogenous. Season to taste with salt. Refrigerate until ready to use. For The Cucumber-Onion Salad Topping Add all the ingredients to a medium bowl and toss to combine. Season with salt to taste. For The Flank Steak Whisk together the spices in a small bowl until evenly combined. Pat the flank steak with a paper towel until dry. Cut the meat into two evenly sized pieces, and season both sides generously with the spice mixture. Heat a cast iron skillet or grill pan over medium high and grease with cooking spray. One at a time, place the flank steak on the skillet and sear for 3 minutes. Flip, and sear for an additional 2-3 minutes for medium rare. Remove the steak from the pan and let it rest for 2-3 minutes. Repeat with the second piece of flank steak. Slice your steak into thin strips against the grain. To Assemble Lightly char the pita over an open flame for about 15 seconds per side. Place half of the sliced steak on top of the pita and drizzle with 2 tablespoons feta garlic sauce. Top with the cucumber salad and garnish with parsley, if you’d like. Repeat on the second pita with the remaining ingredients. Store any leftover over feta garlic sauce in the refrigerator. Enjoy! Chicken Tikka Masala Prep and Cook Time: 30 minutes Serves: 6 Nutrition Per 1 Serving (nutritional values will vary based on ingredients used) 470 calories 48g protein 63g carbs 11g fat INGREDIENTS Marinade 1 cup (300g) low fat Greek yogurt ½-inch knob of ginger, grated 4 cloves of garlic, grated 2 teaspoons (8g) garam masala 1 teaspoon (2g) turmeric powder 1 teaspoon (3g) paprika 1 ½ teaspoons (4g) ground cumin 2 teaspoons (10g) Kosher salt 1 teaspoon (3g) ground black pepper 2 pounds (900g) of boneless skinless chicken breast, cut into 1½-inch cubes Tikka Masala Cooking spray 1 medium yellow onion, thinly sliced Salt, to taste 4 cloves garlic, minced 1-inch knob of ginger, grated 1 teaspoon (2g) ground coriander 1 teaspoon (3g) ground cumin ½ teaspoon (1g) cayenne powder ½ cup (120ml) chicken stock 1 15-ounce can (425g) crushed tomatoes Water 1 cup (240ml) half & half To Serve 6 cups steamed jasmine rice Cilantro leaves, to garnish INSTRUCTIONS For The Marinade In a large bowl, whisk together the yogurt, ginger, garlic, spices, salt and pepper until combined. Add the chicken and mix together until every piece of chicken is completely coated. You can use this right away or refrigerate for up to overnight for added flavor. For The Tikka Masala Heat a high sided sauté pan to medium high, and grease with cooking spray. Once the pan is hot, add all the chicken cubes and sear, without touching, for 2 minutes, or until golden brown on the first side. Flip each piece, and sear for 1 more minute. Remove the chicken from the pan and set aside; the chicken will still be raw in the center at this point, so no tasting. Lower the heat to medium and add the onion and season lightly with salt. Stir to combine and then add in the garlic and ginger. Sauté for 3 minutes or until the onion has softened. Add the spices and stir to combine with the onions. Sauté for 30 seconds or until fragrant, Stir in the chicken stock, crushed tomatoes, and a splash of water. Season lightly with salt to taste. Increase the heat to medium high, and bring to a boil. Once it starts to boil, add the mixture to a blender and blend on high until it is as smooth as possible. Return the blended mixture to the pan and add a splash of water to thin the sauce out slightly. Reduce heat to low and bring the mixture to a simmer. Add the chicken back to the pan, and let simmer for 10 minutes, or until the chicken is completely cooked through and the sauce has reduced. Add half and half, stir, and simmer for 3 more minutes. Season to taste with salt, and serve immediately with 1 cup of rice per plate and garnish with cilantro leaves. Chicken Alfredo Prep and Cook Time: 30 minutes Serves 4 Nutrition Per 1 Serving (nutritional values will vary based on ingredients used) 405 calories 35g protein 24g carbs 40g fat INGREDIENTS 1 pound (450g) boneless skinless chicken breasts Salt and pepper, to taste 1 pound (453g) tagliatelle 1 head of cauliflower, cut into florets Cooking spray 5 cloves garlic ¼ cup (22g) grated Parmigiano Reggiano, plus more to taste ¼ cup (22g) grated Pecorino Romano ½ cup (118ml) skim milk 2 tablespoons (28g) unsalted butter 1 large zucchini, diced into ½-inch pieces INSTRUCTIONS: Bring two large pots of water to a boil and season generously with salt. While the water comes to a boil, prep the chicken breasts by cutting them in half horizontally. Pat dry with paper towels and season with salt and pepper on both sides. Set aside. To one pot of boiling water stir in the pasta and to the other other pot add in the cauliflower florets. Cook both for 9 minutes, or until the pasta is al dente and the cauliflower is very tender. Drain both separately in a strainer and put pasta back into the pot it was boiled in. Heat a 12-inch pan over high heat, and grease with cooking spray. Cook each piece of chicken for 3 minutes per side, or until golden brown on both sides and the internal temperature reaches 165℉ / 74℃. Place on a plate and let the chicken rest at least 5 minutes before thinly slicing. Add the cauliflower to a blender with garlic, cheeses, milk, butter, salt and pepper to taste. Blend on high until very smooth. Taste and adjust seasoning as needed. Pour the cauliflower sauce into the pasta and mix together until the pasta is fully coated. Heat a large skillet to medium and grease with cooking spray. When hot, add zucchini, salt and pepper to taste. Sauté for 5 minutes or until tender and browned. Add about 1 cup of pasta to each plate. Top with the zucchini, sliced chicken and grated Parmigiano.

They say Rome wasn’t built in a day, but this steakhouse was. Prep Time: 4 hours Cook Time: 2 hours Meats and Pineapple serve 15-20 Pão De Queijo and Polenta serves 6-8 INGREDIENTS Grilled Pineapple With Cinnamon Butter 2 pineapples, stem removed and ends trimmed 1 cup (227g) unsalted butter, room temperature 1 teaspoon (2g) ground cinnamon ½ teaspoon (1g) ground black pepper Salt, to taste Bacon-Wrapped Filet Mignon 2 1/2 - 3 pounds filet mignon, trimmed of silver skin and fat Salt and pepper, for seasoning 6 slices thick cut bacon Picanha Steak With Garlic Marinade 4 cups (950ml) vegetable oil 10 garlic cloves Sprinkle of sea salt 2 tablespoons (60g) beef bouillon base 2 - 2 ½ pounds (907-1133g) picanha steak, silver skin removed with ¼-½-inch fat cap Salt and pepper, for seasoning Polenta Sticks 4 tablespoons (60g) unsalted butter 4 cups (950ml) water ½ teaspoon (3g) fine sea salt 1 ½ cups (240g) ground yellow cornmeal Cooking spray Vegetable and/or corn oil, for frying ¼ cup (22g) parmesan cheese, for garnish Pão De Queijo 3 3/4 cups (487.5g) tapioca or arrowroot flour 1 tablespoon (13g) salt 6 ounces (170g) grated parmesan cheese 6 large eggs 1 1/2 cups (368g) whole milk 2 1/8 cups (500ml) canola oil Cooking spray Chicken Thighs 2 tablespoons (36g) lemon pepper seasoning ½ tablespoon (9g) paprika 1 ounce (30ml) brandy 1/4 cup (60ml) vegetable oil 2 tablespoons (27.5g) Kosher salt 1 12-ounce bottle lager beer 4 pounds (1814g) boneless, skinless chicken thighs (about ten 6-ounce thighs) 1 pound (453g) prosciutto, ⅛-inch slices (slightly thicker than pre sliced) If your butcher is slicing the prosciutto, ask that they place a piece of parchment between each slice of prosciutto so it is easier to work with Linguica Sausage 6 6-8 ounce (170-226g) Linguica Sausages INSTRUCTIONS For The Grilled Pineapple With Cinnamon Butter Stand a pineapple on it’s flat bottom and slice off strips of skin until it is completely peeled. Cut the entire pineapple in half lengthwise and repeat with the remaining pineapple. Skewer two halves of pineapple, lengthwise, through the core, on one large metal skewer. Repeat with the second two halves of pineapple on a second skewer. Whisk together softened butter, cinnamon, black pepper, and pinch of salt. See below for grilling instructions. For The Bacon-Wrapped Filet Mignon Portion the filet mignon into six 6-8 ounce (170-226g) steaks, that are approximately 2-inches thick. Generously season all sides of the steaks with salt and pepper. Wrap one slice of bacon around the outside of each steak. Skewer the steaks where the bacon ends to adhere the bacon to the steak. Repeat skewering on as many steaks as your skewer fits. See below for grilling instructions. For The Picanha Steak With Garlic Marinade Blend oil, garlic, and salt for 1-2 minutes in a blender until smooth. Whisk in beef bouillon. Keep cool until ready for use. Cutting against the grain, slice the picanha into 2 ½-inch by 2-inch steaks, again leaving the fat cap on, about 4-5 steaks. Generously season all sides of the steaks with salt and pepper. Place the seasoned steaks in a large bowl and pour the garlic marinade over top. Mix the marinade and the steaks together with your hands until evenly coated. Cover and marinate in the refrigerator overnight. After marinating, fold each steak into a letter “C” shape with the fat cap on the outside. Skewer the steaks so it keeps the letter “C” shape intact, with fat cap on the outside. Add as many steaks as will fit on your largest metal skewer. See below for grilling instructions. For The Polenta Sticks In a small frying pan over low heat, melt the butter. Cook until the milk solids just begin to turn golden brown and then immediately pull away from heat. Pour into a bowl so the butter stops cooking. In a saucepan over medium high heat, bring water and salt to a boil. Slowly whisk in cornmeal. Turn the heat down to low and cook, whisking constantly, until the polenta is very thick, pulls away from the sides of the pan and the cornmeal is tender, about 30 minutes. Remove from heat and stir in the browned butter until fully incorporated. Spray a small sheet pan with cooking spray. Pour polenta into the pan, leveling it off with a rubber spatula. Cover tightly with plastic wrap and refrigerate overnight or until solid. Once set, remove cornmeal from the tray to a cutting board and trim off the curved edges. Use a sharp knife to cut polenta into 1-inch by 2-inch rectangles. To a large skillet over medium high heat add approximately ½-inch of oil. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Carefully remove with tongs and drain on a paper towel. Once the excess oil has dripped off, serve the polenta sticks, while still hot, garnished with grated parmesan cheese. For The Pão De Queijo Preheat oven to 350°F. To a stand mixer fitted with a whip attachment add the flour, salt, and parmesan and mix to combine. With the mixer running on low, add in the eggs, milk and oil and mix until everything is evenly combined and smooth. Spray a standard muffin tin with cooking spray. Carefully pour batter in each cup about ⅛-inch from the top. Bake in the preheated oven for 15 minutes or until puffed and golden brown. Remove from the oven, and gently turn the pan over onto a cutting board to remove. Enjoy while warm. For The Chicken Thighs In a mixing bowl combine lemon pepper, paprika, brandy, oil, salt, and beer. Before using it all in the chicken, set some aside to make the glaze. Dry off chicken thighs with a paper towel and place in a bowl with marinade. Mix gently to coat chicken, cover with plastic wrap and place in the fridge overnight. Lay one slice of prosciutto on a cutting board and place one chicken thigh 1-inch above the bottom of the prosciutto. Roll the bottom edge of the prosciutto around the chicken thigh, and continue rolling the prosciutto until it completely covers the thigh. Repeat with all chicken thighs. Skewer chicken where the prosciutto ends, to adhere it to the chicken. Repeat with remaining chicken thighs, fitting as many as you can on your large metal skewer. Repeat with more skewers as needed. See below for grilling instructions. For The Linguica Sausage Slice sausages in half into 3-inch size pieces. Skewer about 6 pieces of sausage on a large metal skewer. Repeat with remaining sausage. See below for grilling instructions. To Grill and Serve Preheat your grill to have two zones, a hot zone, over medium-high heat and a cooler zone, over low heat. For the pineapple: Brush the pineapples with some of the cinnamon butter and place on the hot zone of the grill. Grill until the pineapple chars and begins to soften. Flip the pineapple, basting with more butter and grill on the second side. Move the pineapple to the cooler zone and continue to baste with the butter until the pineapple is tender but still holds its shape. Remove from grill and let rest 5 minutes to cool slightly before thinly slicing and serving. For the bacon-wrapped filet mignon: Grill the steaks on the hot zone until seared on the outside and the bacon is crispy. Move to the cooler zone and cook until the internal temperature of the steak is 125-135℉ / 52-57℃ for medium rare. Let the meat rest about 10 minutes before thinly slicing and serving. For the picanha steak: Preheat your grill over medium high heat. Position the picanha several inches above the hot zone of the grill; placing the meat on direct heat may cause the marinade to burn or stick to the grill. Grill for about 3-5 minutes per side, turning every 1-2 minutes, until the meat reaches your desired doneness. 6 minutes total will be about medium-rare where 10 minutes total grilling will be closer to medium. Allow the meat to rest for 5-10 minutes before thinly slicing and serving. For the chicken thighs: Oil the grill and add the chicken skewers over the hot zone. Cook for 3-5 minutes per side, or until the prosciutto has crisped and the chicken is just starting to char in spots. Baste the chicken with the reserved marinade as it cooks. Move to the cooler zone and cook for an additional 8-10 minutes, basting often, or until the chicken reaches an internal temperature of 165℉ / 74℃. Remove from the grill and let rest 5 minutes before slicing and serving. For the linguica sausage: Place the sausage skewers on the hot zone of the grill and cook until charred about 3-4 minutes per side. Once charred on both sides, move to the cooler zone and continue cooking 3-5 minutes. Rest on the cooler side of the grill until ready to serve.