Gather all ingredients and equipment.
For the Dumplings
Drain and press the tofu, removing as much excess water as possible.
Heat a sauté pan on medium high heat. Add 1 1/2 tsp sesame oil to coat pan and then crumble the tofu into the pan. Try to get the pieces as small possible using a wooden spoon to smash the tofu until it resembles cottage cheese size curds.
Cook the tofu for 3-4 minutes until starting to brown. Add the garlic, 1 1/2 tsp soy sauce, 1 1/2 Tbsp rice vinegar, and maple syrup/honey.
Stir until well combined and liquid is absorbed, about 2 minutes.
Add the sesame seeds and scallions and fold together.
Remove filling from heat and allow to cool.
For the Sauce
Combine the 2 Tbsp soy sauce, 2 Tbsp rice vinegar, sambal oelek, ginger, and 1/4 tsp sesame oil in a bowl and stir to combine.
Assembling the Dumplings
There are several ways to assemble dumplings. The easiest way is to moisten the edges of the wrapper with water, scoop 1 Tbsp of filling into the center, and fold the wrapper in half, thoroughly pressing the edges together. This will work for round or square wrappers. Keep assembled dumplings under a barely damp towel to prevent drying out until all are ready to cook.
Steam dumplings for 8 minutes. Serve immediately with dipping sauce.
Gather all ingredients and equipment.
For the Bread
Preheat broiler or grill to 350°F (180°C).
Slice the rolls on the bias into 1/2-inch-thick pieces.
Brush the slices with the olive oil and sprinkle with fresh ground black pepper.
Grill or broil the slices of rolls on either side until golden brown, about 1 minute per side.
For the Mussels
Place the olive oil in a large skillet or Dutch oven over medium high heat.
Add the garlic and shallots and cook for 3 minutes. Stir frequently.
Add the wine, bay leaf, and curry powder.
Bring the liquid to a boil.
Reduce heat to low and simmer for about 3 minutes.
Increase the heat to high and add the mussels.
Stir to combine, then cover and steam for 2 minutes.
Stir everything again and steam for 2 to 3 minutes more. The mussels are finished cooking when the shells open.
Using tongs or a slotted spoon remove the mussels and divide into 4 bowls.
To finish the sauce, whisk the butter into the broth and stir in the chopped herbs.
Pour the broth over the mussels.
Serve with the grilled bread.
Gather all ingredients and equipment.
In a gallon zipper bag, combine the marinade ingredients. Seal bag and shake to evenly distribute.
Add the flank steak to the bag and squeeze out the air while you reseal the bag. Make sure to gently toss or massage the bag to ensure the steak is evenly covered with the marinade.
Refrigerate at least 2 hours, but for best results overnight – or up to 24 hours.
Preheat grill on high. Once the grill reaches 450°F place the steak on the grill and turn the temperature down. If the grill allows, place the two outside burners on medium and leave the center burner off.
Cook until the internal temperature is 130°F – 135°F for medium rare and 145°F for medium.
Remove from grill and let rest for 5 – 10 minutes before slicing.
To slice flank steak cut across the meat fiber grain. Slices should be thin, about 1/4 inch.
Gather all ingredients and equipment.
Slice mushrooms in 3/4-inch-thick rounds.
Heat a saute pan over medium heat.
Once the pan is hot, brush with oil and arrange mushrooms in a single layer. If the pan is hot enough you should hear a little sizzle.
Cook on one side until slightly seared and then turn over to the other side. The whole process should be around 3-5 minutes and mushrooms should be cooked slowly.
Gather all ingredients and equipment.
For the Salad
Trim the stalks and fronds off of the fennel bulb and set aside.
Slice the bulb into 1/8-inch strips. In a large bowl, toss with the shredded radicchio.
To cut the citrus into supreme:
1. Slice off both ends of the fruit.
2. Stand fruit on a flat end.
3. Cut as close to the flesh as possible following the contour of the fruit to cut off the peel and pith.
4. Hold the fruit in your hand, and using a paring knife, cut from the inside of the membranes towards the core, slicing out the fleshy pulp. The pulp is what is called the “supreme.”
5. Continue rotating the fruit and cutting out the supremes, until all the supremes are separated from the membranes.
Add the supremes to the bowl of fennel.
For the Vinaigrette
Place the olive oil, vinegar, lemon juice, mustard, honey, fennel fronds, and salt in a blender. Blend until smooth and creamy. There will be very small specks of the fronds visible.
Drizzle dressing over the salad and gently toss to evenly distribute dressing.
Serve.
Bring a medium sized pot of water to a boil over high heat.
Blanch green beans by boiling until they just turn bright green (about 1 minute).
Fill a bowl with ice and cover with water.
Use tongs or a slotted spoon to add green beans to the ice water to cool and stop the cooking process.
In a separate medium bowl, whisk together the lemon juice and zest, salt, pepper, and garlic.
Slowly drizzle in olive oil while whisking.
Toss the vinaigrette with the green beans and red bell pepper.
Top with the almonds and serve.
If not serving right away, keep the almonds on the side so that they do not get mushy.
Preheat the oven to 400°F (200°C).
Cut potatoes in half and place on a microwave safe plate or bowl. Cover and microwave until potatoes begin to soften, about 5-10 minutes.
Wrap sweet potatoes in tin foil and place in preheated oven. Bake until tender, about 20 minutes.
Remove the sweet potatoes from the oven and cut open lengthwise. To serve, top half of a potato with 3/4 cup of chili and 1 tablespoon of cheese. Top with yogurt and chives and serve warm.
