Gather all ingredients and equipment.
Heat oil in a deep heavy bottomed pan over medium heat. Add the onion and sliced ham and sauté for 5-7 minutes or until the onions become slightly translucent (see-through).
Add cabbage, red pepper, vinegar, caraway seeds, red pepper flakes, salt, and water.
Cover the pot and cook over medium-low heat, stirring occasionally, for about 30 minutes or until the cabbage is soft and tender.
Bring a pot of water to a boil. Once boiling, add the cauliflower. Cook about 10 minutes until very tender.
Drain the cauliflower and transfer to food processor or blender. Puree cauliflower until smooth. (Alternative method: mash cauliflower with a potato masher.)
Add the butter, milk, and seasonings and blend or mash to combine. If cauliflower is too thick, add milk in small amounts. Puree until it reaches a light and smooth consistency.
Preheat the oven to 325°F (160°C).
Place a medium pot over medium-high heat and add olive oil.
Place chicken into hot oil.
Sear until meat is golden brown, adjusting heat if necessary.
Turn and brown on other side.
Remove the chicken to a plate and set aside.
Add the onion, celery and carrots to the pan and cook for about 4 minutes. Stir frequently.
As the onions begin to turn translucent add garlic and cook for one more minute.
Add white wine and scrape the brown bits (or fond) off the bottom of the pan.
Add the spices and stir.
Add the chicken thighs, beans, olives, tomatoes, and stock.
Partially submerge the chicken – about 1/3 – 1/2 of the way.
Cover pot and place in the oven.
Braise until chicken reaches an internal temperature of 165°F (74°C) – about 30 minutes.
Remove from oven and serve warm.
Gather all ingredients and equipment.
Preheat oven to 350°F (180°C).
Trim leeks removing the dark green leaves and peeling off the tough outer layer.
Cut leeks lengthwise, leaving each half with root attached. Clean between the layers thouroughly under cold running water to remove sand and grit. Once clean, cut roots off.
Heat a medium oven-proof sauté pan over medium heat. Add olive oil.
Once oil is hot, add the garlic and the leeks, cut side down, in a SINGLE LAYER. You may have to do this in batches based on the size of your pan and the size of the leeks. Cook for 3-4 minutes until leeks have lightly browned.
Flip leeks and cook for another 3 minutes to lightly brown.
Once all of the leeks are browned on both sides, add wine, stock, thyme, salt, and pepper. Bring to a simmer, cover, and cook in the oven for 35 minutes or until leeks are tender.
Once tender, top with parmesan cheese and cook for another 3-5 minutes or until cheese has melted. Serve immediately.
Gather all ingredients and equipment.
In a small bowl, make the dressing by combining soy sauce, vinegar, sesame oil, garlic, ginger, sugar, and red pepper flakes. Set aside.
Cut cucumbers crosswise in half, then cut lengthwise in half to create 8 pieces roughly 4 inches long.
On your cutting board, place a cucumber piece cut side down. Lay the blade of the knife flat on top of the cucumber. Using the heel of your other hand, press down to smash the cucumber and crack the skin. The flesh will begin to break, seperating the seeds.
Repeat on all cucumber pieces. Once smashed, break or slice diagonally into bite size pieces.
In a medium bowl, toss the cucumbers with the dressing.
Top with toasted peanuts and cilantro to serve.
For the Tofu
Gather all ingredients and equipment.
Drain tofu from package. Slice to one inch thickness and place on a paper towel-lined plate or tray.
Place another layer of paper towels on top of the tofu. Stack another plate/tray of similar size on top of the tofu and paper towels. Add weight in order to press out water. Let sit for 20 minutes, changing the paper towels as needed. Cut into 1/2″ diced cubes.
In a medium sized bowl, whisk the eggs.
Arrange an assembly line as follows: first a bowl with the tofu, second the bowl with the whisked eggs, then third a bowl with the cornstarch.
Place the tofu into the egg mixture to fully coat the pieces.
Then coat each piece in the cornstarch. Make sure all sides of the tofu have been coated and shake off any excess. Set the breaded tofu on a plate or a small baking sheet.
Preheat a medium skillet over medium heat. Once the pan is hot, add in 1 1/2 teaspoons of the canola oil.
Place the tofu one by one into the hot skillet and allow to form a golden brown crust on the bottom before flipping it. Be sure to not crowd the pan – if the tofu pieces touch each other they will not get crispy. You will probably need to cook in multiple batches.
When the tofu is crispy, remove and place on a plate or baking sheet lined with paper towels to absorb excess oil. Use the remaining oil in subsequent batches, if needed.
Set aside (keeping warm).
For the Sautéed Vegetables and the Sweet & Sour Sauce
Preheat a medium sauté pan on medium-high heat. Once the pan is hot add 1 teaspoon of oil.
Add the onion and pepper to the pan. Cook until soft, about 5 to 7 minutes, stirring occasionally.
While the onions and peppers are cooking, make the sauce. In a small bowl combine the orange juice, soy sauce (or tamari), rice vinegar, tomato paste, brown sugar, ground ginger, garlic powder, and 1 tablespoon cornstarch. Whisk to combine very well.
When the onions and peppers are soft, add the pineapple and 2 Tbsp of water. The water will help the vegetables to cook down more and provide some steam to your pan.
Continue to cook until the vegetables are tender and most of the water has evaporated.
Pour in the sweet & sour sauce and add the cooked tofu.
Stir to evenly coat tofu and vegetables in the sauce. Allow the sauce to come to a simmer and cook for about 3 minutes, or until the sauce has thickened.
Remove from the heat and serve over brown rice or enjoy on its own. Optional: Garnish with sliced green onions and toasted sesame seeds.
Gather all ingredients and equipment.
Rinse quinoa under cold water in a fine mesh strainer.
In a medium pot over medium heat add olive oil. Add onions and saute until translucent.
Add all remaining ingredients to the pot with the sauteed onion. Turn heat to medium high and bring to a boil.
When liquid comes to a boil reduce heat to medium. Cover and allow to simmer for 20 minutes or until all the liquid has evaporated.
Serve warm or cold.
For the chutney:
Gather all ingredients and equipment.
Heat oil in a medium pot over medium-low heat. Add spices, stirring constantly for 2-3 minutes or until fragrant.
Add red onion and saute until soft – 3-4 minutes. Add ginger and garlic and saute for 1-2 more minutes.
Add remaining chutney ingredients and bring to a simmer over medium heat. Simmer for 15-20 minutes uncovered until thickened and mango is tender.
Remove whole cloves and place chutney in a small bowl. Cover loosely and set aside.
For the pork tenderloin:
Preheat oven to 400°F.
Evenly coat the pork tenderloin with the olive oil on all sides.
Place the pork on a foil-lined sheet tray and place in the oven for 15 -20 minutes, until it reaches an internal temperature of 145°F.
Remove from oven and allow to rest for 10 minutes. Slice the meat into 1/8 inch slices and serve 4 oz of meat with 2 Tbsp of the mango chutney on top.
Gather all ingredients and equipment.
Add stock or water and rice to large pot. Bring to a boil.
Once water begins to boil, reduce to medium heat and cover with foil. Cook for 40 minutes.
Check rice occasionally. Do not stir! Once burrow holes appear, take off heat. Fluff with fork and serve.
Gather all ingredients and equipment.
After trimming the woody asparagus ends, use a vegetable peeler to peel asaparagus ribbons lengthwise from each spear, getting 3-4 ribbons per spear. Chop remaining center of stalks crosswise into 1/4 inch rounds. Place in bowl.
Use a peeler to shave the parmesan and set aside.
Drizzle with asparagus with oil, lemon juice, salt, and pepper. Top with parmesan cheese and toss to combine. Serve.
