INGREDIENTS Broccolini Ricotta Grated Garlic Lemon Juice EVOO Honey Calabrian Chiles Flaky salt DIRECTIONS Blend ricotta, garlic, lemon juice, olive oil, and honey. Cut off broccolini stems. Sauté broccolini in pan with olive oil and salt. Char until tips are starting to turn black. Plate the whipped ricotta, place the broccolini on top of the … Continue reading Broccolini w/ Whipped Ricotta & Calabrian Chiles
INGREDIENTS Small potatoes (such as fingerling or baby potatoes) Olive oil Garlic cloves (minced) Chives Parsley Salt and pepper, to taste Butter (optional) Rosemary (optional) Grated Parmesan cheese (optional) Equipment Baking sheet Parchment paper DIRECTIONS Preheat oven to 425°F. Line a baking sheet with parchment paper. Using a sharp knife, make crosswise cuts in each … Continue reading Mini Hasselback Potatoes
INGREDIENTS Baby new potatoes (2 pounds, 910 grams) EVOO (3 tablespoons) Salt & Pepper Parsley (small handful, roughly chopped) Fresh dill (small handful, roughly chopped) Jalapenos (two (2), 1 seeded and finely diced, 1 sliced into rounds) Garlic (1 clove, minced) Lemon (1) Whole-grained Mustard (2 tablespoons) Flaky sea salt, for serving DIRECTIONS Preheat oven … Continue reading Mustardy Smashed Potatoes
INGREDIENTS Zucchini (2 medium-sized) coarsely grated Scallions, (3) white and light green parts only, thinly sliced, plus more for serving Parsley, roughly chopped (1/2 cups) Fresh Dill, chopped (1/4 cup) Egg (1) Egg yolk (1 egg) All-purpose flour (1/3 cup) Crumbled feta (1/3 cup) Canola oil (1/4 cup) EVOO (1/4 cup) Avocado Cream Flaky sea … Continue reading Zucchini & Feta Fritters
INGREDIENTS Russet potatoes (1.5 pounds) Eggs (4 large) Vegetable oil (3 tablespoons) Red bell pepper, thinly sliced (1) Green bell pepper, thinly sliced (1) Onion, thinly sliced (1) Frank’s Red Hot or other hot sauce Salt EQUIPMENT Cast iron skillet Large Saucepan DIRECTIONS Preheat oven to 400°F Peel potatoes, cover them with cold salted water … Continue reading Potato Hash
Note Cook rice a day in advance, refrigerate overnight INGREDIENTS Eggs (8) Salt (1/2 tsp) Scallions (8, white parts minced, green parts thinly sliced) Bacon (4 slices) Riced Cauliflower (2 cups, raw or frozen) Leftover, Cooked Brown Rice (2 cups) Soy Sauce (3 tbsp) Sriracha (2 tsp) Toasted Sesame Oil (1 tsp) Equipment Large non-stick … Continue reading Breakfast Fried Rice
INGREDIENTS Eggs (2-3) Avocado Chili Crisp Oil Toast Honey Salt DIRECTIONS Boil eggs for 6 1/2 – 7 min. Transfer to ice bath, peel, and smash/mix eggs with chili crisp oil. Toast the bread while peeling the eggs. In a separate bowl, smash the avocado with some salt. Put the avocado on the toast, followed … Continue reading Smashed Eggs on Avocado Toast
INGREDIENTS Tortilla Eggs (2) Chili crisp oil Avocado Feta crumbles Roma tomatoes (diced) Equipment Non-stick skillet DIRECTIONS Heat tortilla for 10-20 seconds in skillet Add smashed avocado & diced tomatoes Heat non-stick pan. Add olive oil, feta crumbles or parmesan. Add two eggs and a teaspoon of chili crisp oil Cover the pan until it’s … Continue reading Feta Egg Wrap
INGREDIENTS Eggs (4) Feta Shallot (diced) Garlic (diced) Roma tomato (diced) Spinach (diced) Red pepper flakes Salt & pepper Toast Avocado (sliced, for garnish) Equipment Small baking dish DIRECTIONS Combine ingredients in baking dish and bake for 25-30 minutes @ 375°F. Serve on toast with avocado. Continue reading Egg Bake
Notes Black Cod is Sablefish (not cod) This recipe calls for marinating the fish for 2-3 days I made the marinade again the day I cooked the fish as a sauce INGREDIENTS Sake (1/3 cup) Mirin (1/3 cup) Miso paste (1/3 cup) Granulated sugar (2-3 tablespoons) Black cod fillets (1-2 8 oz. filets per person) … Continue reading Black Cod with Miso (Nobu Copy)
