Issuu

introduction

ESSENTIAL TOOLS COOKING IS EASIER AND FASTER WITH THE RIGHT EQUIPMENT. STOCK YOUR KITCHEN WITH THESE BASICS. MAKING SURE THAT EVERYTHING STAYS CLEAN AND IN GOOD WORKING CONDITION IS A GREAT WAY TO ENSURE THE LONGEVITY OF YOUR GEAR.

TO PREP

CUTTING BOARD MEAT TENDERISER POTATO MASHER KITCHEN SHEARS CORKSCREWER

WHISKER ROLLING PIN TONGS COLANDER GRATER MIXING BOWL

MEASURING CUPS MEASURING SPOONS EGG SLICER BOTTLE OPENER CAN OPENER

SCALE LEMON SQUEEZER PEELER CHEESE SLICER

TO COOK

SALT & PEPPER SHAKERS OVEN GLOVE APRON BAKING PAN

DUTCH OVEN SAUTE PAN STOCK POT CAST-IRON SKILLET

SKIMMER SLOTTED SPOON SLOTTED TURNER TURNER RUBBER SPATULA

WOODEN SPOON CHEF FORK LADLE TIMER THERMOMITOR

HONING STEEL 01 ESSENTIAL FOR HONING YOUR KNIVES SO THEY STAY SHARP LONGER BETWEEN SHARPENING. THE STEEL SMOOTHES AND REALIGNS THE WORN CARBON STEEL ON THE BLADE’S EDGE. CARVING FORK 02 A LONG, TWO-PRONGED FORK, USED TO HOLD ROAST MEAT WHILE SLICING WITH A CARVING KNIFE. IT IS ALSO USED FOR LIFTING AND TURNING LARGER PIECES OF MEAT AND FOR SERVING THE SLICES. KITCHEN SHEARS 03 YOU’LL FIND MYRIAD USES FOR KITCHEN SHEARS, FROM TRIMMING PASTRY DOUGH AND SNIPPING HERBS TO CUTTING TWINE AND PARCHMENT PAPER. MEAT CLEAVER 04 CLEAVERS COMMONLY HAVE A LARGE, RECTANGULAR BLADE WHICH IS INCREDIBLY STURDY. THE THICK CUTTING EDGE MAKES THIS KNIFE PERFECT FOR TOUGH TASKS SUCH AS SPLITTING LARGE CUTS OF MEAT AND SPARE RIBS. CHINESE CHOPPER 05 CHOPPERS ARE INCREDIBLY SIMILAR LOOKING TO CLEAVERS BUT ARE USUALLY NOT SUITABLE FOR CHOPPING THROUGH BONES OR FROZEN FOODS. INSTEAD, THEY SHOULD BE USED FOR GENERAL MEAT SLICING. BUTCHER KNIFE 06 A BUTCHER KNIFE OR BUTCHER’S KNIFE IS A KNIFE DESIGNED AND USED PRIMARILY FOR THE BUTCHERING OR DRESSING OF ANIMAL CARCASES. CARVING KNIFE 07 CARVING KNIVES ARE DESIGNED TO SLICE THIN CUTS OF MEAT SUCH AS POULTRY, ROASTS, HAMS AND OTHER LARGE COOKED MEATS. THEY FEATURE A THINNER BLADE THEN OTHER KNIVES, ENABLING THEM TO CARVE MORE PRECISE SLICES. SANTOKU KNIFE 08 SANTOKU KNIVES ARE PERFECT FOR MEAT, FISH AND VEGETABLE PREPARATION. THIS KNIFE HAS A WIDE BLADE TO HELP SCOOP CHOPPED FOOD, AS WELL AS A CURVED END TO HELP THE ROCKING MOTION WHEN CHOPPING. CHEF’S KNIFE 09 CHEF KNIVES ARE THE MOST COMMONLY USED AND POPULAR KNIFE. THE HAVE A STRONG, WEIGHTED BLADE. THEY CAN BE USED FOR MANY CHOPPING AND SLICING TASKS, MAKING CHEF KNIVES A STAPLE PIECE IN YOUR KNIFE COLLECTION.

11 UTILITY KNIFE UTILITY KNIVES ARE HIGHLY VERSATILE AND MULTI-FUNCTIONAL. THIS STYLE OF KNIFE IS SUITABLE FOR CHOPPING AND SLICING FRUIT, VEGETABLES AND SMALL CUTS OF MEAT. USUALLY FEATURES A SMALL, STIFF BLADE FOR EXTRA DURABILITY.

12 BONING KNIFE BONING KNIVES HAVE A THIN, CURVED BLADE WITH A STRAIGHT EDGE TO MAKE REMOVING MEAT FROM THE BONE A QUICK AND EASY JOB. FLEXIBLE VERSIONS ARE AVAILABLE AND ARE IDEAL FOR USE WITH FISH AND POULTRY. 13 SLICING KNIFE MOST POPULARITY WITH A SEPARATED EDGE ALTHOUGH ALSO AVAILABLE WITH A PLAIN BLADE. A VERSATILE KNIFE FOR PRECISE CUTTING, FOR EXAMPLE, SMALLER CUTS OF MEAT. 14 TOMATO KNIFE A SMALL SERRATED KNIFE THAT HAS A FORKED TIP FOR PICKING UP PIECES OF FRUIT AND A SHARP EDGE FOR CUTTING THROUGH TOUGH SKIN 15 FILLET KNIFE FILLETING KNIVES FEATURE A LONG, SLIM BLADE AND ARE MADE FOR FILLETING AND PREPARING FISH AND MEAT. THE FLEXIBILITY IN THE BLADE ALLOWS EASE OF MOVEMENT, MAKING DELICATE TASKS SUCH AS REMOVING SKIN QUICK AND EFFORTLESS. 16 PARING KNIFE A GREAT EVERYDAY KNIFE WITH A SLIM, FINE BLADE, FINE CUTTING EDGE AND FIRM TIP. PEELING POTATOES, FRUIT AND VEGETABLES. ALSO SUITABLE FOR TRIMMING OFF ANY UNUSABLE PIECES. 17 STEAK KNIFE A STEAK KNIFE IS WELL KNOWN FOR ITS SLIM AND STRONG CHARACTERISTICS, AND HAS A STRAIGHT CUTTING EDGE. AS THE NAME SUGGESTS, ITâ€™S WIDELY USED FOR CUTTING STEAK. 18 PEELING KNIFE A CURVED BLADE PERFECT FOR PEELING FRUIT AND VEGETABLES AND WITH A SHORT STURDY HANDLE, THIN CUTTING BLADE AND SLIM TIP IDEAL FOR REMOVING THE EYES FROM POTATOES.

KNIFE

10 BREAD KNIFE BREAD KNIVES ARE USED FOR CUTTING BREAD AND ARE ONE OF MANY KITCHEN KNIVES USED BY CHEFS. THE SERRATED BLADES OF BREAD KNIVES ARE ABLE TO CUT SOFT BREAD WITHOUT CRUSHING IT.

SMALL APPLIANCES STAND MIXER

HAND MIXER

PROCESSOR

MEAT GRINDER

BLENDER BLENDER

COFFEE MAKER

GRINDER

WAFFLE MAKER

TOASTER

DEEP FRIER

SLOW COOKER

A great-tasting steak begins with a good cut of meat. Use this guide to get the meaty details you need!

01 PORTERHOUSE This particular steak is considered the “king” of steaks mainly

02 T-BONE This steak is named after its T-shaped bone. It’s similar in

NEW YORK STRIP This is a staple and classic at any good steakhouse. It has an excellent amount of marbling, is tender and full-flavored. Many people prefer this cut cooked rare, or blue, showcasing the delicate flavor and naturally tender texture. Internationally it is called a “club” steak. In the United States and Canada it is known as New York strip, strip loin, shell steak, or Kansas City strip steak. The New York strip steak is ideal for grilling.

FILET MIGNON This is the most tender cut off the cow. It’s not the most flavorful steak since it does not have a bone attached, but it can be wrapped in bacon or served with your favorite sauces and spices. In France this cut is called filet de boeuf, which translates to beef filet. It can be broiled or grilled, but remember to cook this cut quickly to seal in all the goodness.

04 TRI-TIP Often labeled “Santa Maria steak,” this cut is most popular on

RIB-EYE The rib-eye has long been a favorite of steak lovers worldwide due to its luscious marbling, which allows the meat to be very tender and juicy. The rib-eye is a boneless cut. When the bone is attached it is called a rib steak. These steaks should be cooked quickly by grilling or broiling.

HANGAR This is not the most tender steak on the menu, but what it lacks in tenderness, it more than makes up for in flavor. This cut is best when marinated and cooked quickly over high heat by grilling or broiling, and served rare or medium-rare to avoid toughness.

05 FLANK This remains one of the most popular cuts of beef. It has a lot of

because it’s actually two steaks in one. On one side you have a New York strip, and on the other is a rather large filet mignon. The porterhouse is a thicker cut and has much more of the tenderloin relative to the loin portion. It comes best when grilled, but can also be sautéed, broiled, or pan-fried.

appearance to the porterhouse, yet with a smaller portion of the filet mignon side. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. They are best grilled or broiled to medium-rare temperature; the meat near the bone tends to cook more slowly than other parts of the steak.

SIRLOIN 03 TOP This is a relatively lean cut of steak. Top sirloin differs from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed. It is often marinated to tenderize it. It’s a good choice for cutting into cubes, and skewering with vegetables for grilling. Kabob!

the Central Coast and Central Valley regions of California. It has begun to enjoy increasing favor elsewhere for its full flavor, lower fat content, and comparatively lower cost. The Tri-Tip is flavorful because of excellent marbling and is tender as long as you don’t overcook it. It is best marinated and then grilled.

connective tissue, which in turn gives it great flavor, but makes it less tender. This steak is usually marinated before being broiled or grilled. Flank steak is always served cut across the grain in thin slices.

FLAT IRON The flat iron is the top blade steak, which is derived from the tender top blade roast. Flat iron steaks (also known as butler’s steak in the UK and oyster blade steak in Australia and New Zealand) usually have a significant amount of marbling. It’s considered by many to be the finest cut of beef available. It’s served best grilled or broiled.

RIB: RIB ROAST, RIB STEAK, RIBEYE ROAST, RIBEYE STEAK, BACK RIBS

SHORT LOIN: TOP LOIN STEAK, TBONE STEAK, PORTERHOUSE, TENDERLOIN ROAST, FILLET MIGNON

SIRLOIN: SIRLOIN FLAT BONE, SIRLOIN ROUND BONE, TOP SIRLOIN, TRI TIP ROAST, TRI TIP STEAK ROUND: ROUND STEAK, BOTTOM ROUND ROAST, BOTTOM ROUND STEAK, EYE ROUND ROAST, EYE ROUND STEAK, TOP ROUND STEAK, BONELESS RUMP ROAST, TIP ROAST, TIP STEAK SHORTPLATE AND FLANK: SKIRT STEAK, FLANK STEAK BRISKET AND FORE SHANK: BRISKET WHOLE, BRISKET FLAT HALF. BRISKET POINT HALF. SHANK CROSS CUT

BEEF

CHUCK: BLADE ROAST, UNDER BLADE POT ROAST, CHUCK POT ROAST, CHUCK EYE ROAST, SHORT RIBS, FLANKEN STYLE RIBS, MOCK TENDER ROAST, CHUCK TOP BLADE STEAK, ARM POT ROAST, SHOULDER TOP BLADE STEAK, SHOULDER PETITE TENDER, SHOULDER PETITE TENDER MEDALIONS

We’ve pulled together this guide to help you understand more about the different cuts of lamb. Use it to get the best match for the recipe you want to cook!

01 NECK This is one of the tougher cuts and is generally sold as Stewing

LOIN The loin is the most tender part of the lamb. It is from this area that loin chops come from as well as medallions, noisettes as well as roasting cuts. Suitable for roasting although the joints tend to be small unless you have a whole saddle which is made up of a double loin roast, from both sides of the backbone. Frying and grilling are excellent for the smaller cuts.

FORESHANK Also known as Lamb shanks, this cut is suitable for slow roasting, stewing and braising. It has become very popular in recent years especially when braised when a whole shank with the bone is served per person. It is a very flavourful cut of meat.

BREAST It can be roasted on the bone, boned, stuffed and rolled, or when well trimmed, can be used for mince, burgers or skewers (kebabs). Some butchers also sell this cut in strips which are ideal for barbecues.

CHUMP At the lower back of the animal where the loin meets the leg is known as the Chump. From here you can get Chump Chops and Chump Steaks. As a whole piece off the bone this is called a Chump Joint. All these are good for grilling and BBQ but can also be delicious if baked slowly in the oven.

lamb or made into mince (ground) meat. When sold in pieces it is only suitable for very long, slow, moist cooking. Although tough the flavor is very good so well worth the extra cooking.

02 SHOULDER Shoulder is often sold as two separate joints, blade and arm

(knuckle). The whole shoulder is also sometimes called “square cut” which consists of the arm, blade, and rib bones. Suitable for roasting. Shoulder meat is also often trimmed of fat and sold as cubes for curries, kebabs and casseroles. Shoulder chops are suitable for pan-frying, grilling or braising.

03 RACK A “rack of lamb” is the name given to the whole rib section on

either side of the backbone between the shoulder and the loin. A tender and flavor some cut and it is suitable for dry heat cooking such as roasting or grilling. This cut has a layer of fat which, although it can be trimmed down, is best left on when roasting as it melts and bastes the meat during cooking. Racks are not large pieces: one rack of lamb is usually large enough to serve three people.

04 LEG This is a prime cut with little fat which is excellent for roasting as

a joint. It is often cut into lamb steaks suitable for frying or grilling or into cubes for lean kebabs.

SHOULDER: NECK FILLET, LAMB HENRYS, LAMB ROSETTES, LAMB VICTORIA ROAST, LAMB SPATCHCOCK (SHOULDER), LAMB RIB EYE JOINT, RUSTIC LAMB SHOULDER, “PREMIUM” SHOULDER (CARVERY ROAST)

RIB: GUARD OF HONOR, VALLENTINE STEAK, LAMB CUTLET, CROWN OF LAMB, TRIMMED RACK

LOIN: LOIN CHOP, BARNSLEY CHOP, NOISETTE, CANNON

CHUMP: BONELESS CHUMP JOINT, CHUMP STEAKS LEG: MINI ROAST (TOPSIDE), PREMIUM LAMB LEG STEAKS, TOPSIDE ROAST, MINI ROAST (THICK FLANK), BONE-IN LAMB RUMP, SPATCHCOCK PORTION, ESCALLOPS (THICK FLANK), “PREMIUM” CARVERY LEG OF LAMB, LEG NOISETTE JOINT, LAMB PAVÉ (THICK FLANK)

SHANK: FRENCH-TRIMMED, KNUCKLE BREAST: ROLLED BELLY OF LAMB, LAMB SPARE RIB

LAMB

NECK: CHUNKY NECK CHOPS LAMB NECK FILLET

Pork is one of the most commonly consumed meats in the world and weâ€™re always down for a good pork dinner. Pork is divided into large sections called primal cuts, which you can see illustrated in the pig diagram above.

01 HAM/LEGS Often a delectable roast can be made out of the entire leg. The leg roast is a common dish at Christmas dinners.

CUT 02 SHOULDER Has a good mix of muscles and fats and is used in buns, Also

FORELEGS OR HIND LEGS Any liece from the legs of the animal are always the juiciest

LOIN Pieces from this tender portion are generally grilled, and used in cutlets or roasts. The loins with bones are one of the most flavorful parts of the pig. It is advised to not cook this area for too long, as that renders it too dry.

HEAD The whole head makes for a succulent meal. Itâ€™s also one of the simplest portions to cook. Once the bones are removed, one can simply fry the smaller pieces to make cutlets. The ears also make for good appetisers, when cooked and deep-fried.

known as butt cut, this section is great when you want to just smoke the pieces, make barbeques or pulled pork preparations.

AND RIB 03 BELLY This portion can be broiled, stewed or cooked with steam. These pieces also take much longer to cook. Bacon generally comes from the belly area.

BOSTON SHOULDER: BOSTON BUTT, FATBACK, BLADE STEAK

LOIN: TENDERLOIN, PORK CHOP, BABY BACK RIBS, SIRLOIN, CANADIAN BACON, FILET, LOIN CHOP, LOIN CUTLET, PORK LOIN RACK

HAM: SHANK, RUMP

RIBS: SPARE RIBS, RIB ROAST

HOCK: PORK HOCK, SCHNITZEL, LEG STEAK, TROTTER, ROUND KNUCKLE BELLY: BACON, PORK BELLY, PANCETTA PICNIC: PICNIC ROAST, ARM STREAK, HOCK

CHEEK: JOWL BACON

PORK

HEAD: HEAD, CHEEK, EARS

Chicken is one of the most versatile meats you can cook with, and if you want to know your drumstick from your thigh, get to grips with our cuts guide

01 BREAST The Breast cut of Chicken is quite lean and not most flavorful of

portions. It is, however, preferred by those who are on low fat diet and can be used in a variety of dishes. This piece has white meat and dry texture.

02 DRUMSTICK Drumstick is perhaps the most popular cut of Chicken. It com-

prises the lower part of a Chickenâ€™s leg and is marked by its dark meat. Drumsticks are well-liked world over for their succulent meat and incredible flavor.

03 THIGH The top portion of the leg above the knee joint that is connected to the body of the chicken. Consists of all dark meat.

04 WING The wing of the chicken consists of three sections, the wing tip,

the wingette (or flat wing tip), and the drummettes. The section of the wing that is connected to the body of the bird and contains most of the wings meat. It resembles a very small drumstick. Wingette is the flat wing tip. The middle section of the wing, which does not contain much meat, but is generally moister than the drummette. The third and outer most section of the wing. Does not contain much meat and is many times discarded. It can be used when making stock to help add flavor to the broth.

WHITE MEAT CUTS White or light meat comes from the breast and wings. The breast and wings are generally separated, but a chicken breast with the drumette portion of the wing still attached is called a suprĂŞme. Wings can be broken down into three parts: wing tip, winglette, and wing drumette The breast can also be broken down further and the tenderloins (fillets) removed. The portion without the tenderloin can be split and pounded into a thin cutlet known as a paillard. DARK MEAT CUTS The dark meat of poultry comes from the legs, which can be broken down into two parts: the thigh and the drumstick. In restaurants, you may occasionally find a boneless leg that has been stuffed, which is called a ballotine. Chicken legs are split at the knee joint to separate the thigh from the drumstick. Drumsticks are usually cooked bone in, while thighs can be deboned and skinned to use in a variety of dishes, including slicing or dicing for stir-frys and similar dishes.

THIGHS: (DARK MEAT CUTS) BONELESS AND SKINLESS THIGHS LEG: (DARK MEAT CUTS) BONE-IN WHOLE LEGS, DRUMSTICKS

BREAST: (WHITE MEAT CUTS) WHOLE BREASTS , TENDERS AND TENDERLOINS

CHICKEN

WING: (WHITE MEAT CUTS) WHOLE BONE-IN WINGS (WITH OR WITHOUT THE WING TIP), DRUMMETTES, MID-JOINTS OR MID-SECTIONS (FLATS), WING TIPS

Fish come in all sorts of shapes and sizes. Because of this (delicious) diversity, it can, at times, be difficult to understand what part of a fish you should be using in different recipes. All parts of the fish are usable—you just have to know how best to treat and cook them.

FISH 01 WHOLE While the whole fish may not exactly be a cut, it’s still quite a

common way to cook a fish. Some cooks like to keep everything intact when they are working with the whole fish, while others prefer to gut it. To make things a little easier (unless you’re feeling especially brave), we recommend the latter. Regal Springs offers gutted, frozen whole fish that are delicious whether grilled, roasted or baked allowing you to whip up some very unique Tilapia dishes. Using the whole fish allows you to season or stuff your favorite variety, depending on how creative you want to get.

02 LOINS Located above the spine, loins are the prime cut of a fish. This

thick, flavorful cut is best grilled, but can also be breaded, baked or sautéed for a delicious meal. Tilapia loins are the thickest part of the fillet and come in narrow strips that are rich in flavour and pack a punch if prepared just right. Season loins well and cook them to your desired texture, much like you would a steak.

03 FILLET The fillet is the meat cut from the side of the fish. It’s a versatile

cut and is used in most common recipes meaning it’s easy to track down at the grocery store. This cut can be seasoned, marinated, baked, fried, sautéed and whatever else you can possibly think of! Tilapia fillets allow you take further advantage of this cut due to the fish’s mild taste. Whether you cook it and put it on top of a bed of brown rice or chop it up and mix it into a spicy gumbo, the fillet will work if you’re ever in doubt about which cut to use.

BUTTERFLY FILLETS This cut is achieved by removing the head and inside of the fish, including the rib bones. Essentially all that will be left are the fillets attached to the skin. When opened and placed flat, the two fillets will still be attached in the center and will take the shape of a butterfly with its wings spread. Recipes normally require you to pan-fry or bake this sort of cut whole in order to lock in moisture and flavor.

STEAK A fish steak,is a cut of fish which is cut perpendicular to the spine and may include the bones. Fish steaks are generally made from fish larger than 10 lbs so larger fish, such as tuna, swordfish,salmon, cod and mahi-mahi, are often cut into steaks. Fish steaks can be grilled, pan-fried, broiled or baked.

TAIL The backend of a large fish closest to the tail is normally cut and sold separately. This portion is large enough to serve several individuals and is best seasoned and roasted. The cut is bone-in, and while it’s not the most common cut around, it’s still very flavourful and is certain to please a crowd at a dinner party.

BACK MEAT, ABDOMEN MEAT, & TAIL MEAT: THESE PARTS OF THE FISH WHERE YOU ARE GOING TO GET MOST OF YOU MEAT. DISHES SUCH AS FISH FILLETS, ROASTED FISH, OR FRIED FISH.

COLLAR

COLLAR: THIS IS THE PART OF THE FISH THAT A LOT OF PEOPLE SAY IS THE BEST PART OF THE FISH. ITS A NICE TENDER AND RICH CUT.

TAIL: THIS IS THE PART OF THE FISH THAT A LOT OF PEOPLE DONâ€™T KNOW YOU CAN EAT. NORMALLY YOU JUST FRY THEM UP AND EAT. CAVIAR: THIS IS THE PART OF THE FISH WHERE THE EGGS ARE LOCATED. THE EGGS ARE NORMALLY SALTED AND CURED.

FISH

HEAD: HEAD, CHEEK. THIS IS THE PART OF THE FISH THAT IS MAINLY USED IN MAKING SOUPS.

Eat S

WINTER

DECEMBER TO MARCH

BEETS CABBAGE CELERY CITRUS CLEMENTINES DATES

GUAVA HORSERADISH KIWI KUMQUATS MANDARINS ONIONS

PARSNIPS PEARS PINEAPPLE SWEET POTATO TURNIPS

SPRING MARCH TOJUNE

APRICOTS ARTICHOKES ASPARAGUS AVOCADO BERRIES CHERRIES GRAPEFRUIT

GREEN ONIONS LEEKS LEMONS LETTUCE MELONS MINT MUSHROOMS

PARSLEY PEACHES PLUMS RADISH STRAWBERRIES SPINACH RHUBARB

Seasonal SUMMER JUNE TO SEPTEMBER

APPLE AVOCADO BASIL BELL PEPPER BERRIES CARROTS CHERRIES

CILANTRO CUCUMBERS EGGPLANT FIGS GARLIC GRAPES GREEN BEAN

MANGOES NECTARINES PEACHES PEPPER SUMMER SQUASH TOMATOES WATERMELLON ZUCCHINI

AUTUMN

SEPTEMBER TO DECEMBER

ARUGULA BROCCOLI BRUSSEL SPROUT CAULIFLOWER CHILE COCONUT COLLARDS

CRANBERRIES FENNEL GRAPES KALE LEMONGRASS LIMES PEARS

PERSIMMON POMEGRANATES PUMPKIN SHALLOT SWISS CHARD WINTER SQUASH

SANDWICH BUILDER For many of us, a sandwich was the first meal we learned to make for ourselves. We delight in eating them for the rest of our lives. It is, after all, one of the most versatile, simple, and universally beloved foods we know, with countless variations to satisfy every palate, dietary restriction, and time of day.

BREAD

VEGGIES

BRIOCHE BUN MULTIGRAIN BUN RUSTIC CIABATTA PRETZEL BUN HAWAIIAN BREAD FRENCH BAGUETTE WHOLE WHEAT SOURDOUGH WHOLE GRAIN

GREEN ROMAINE LETTUCE ICEBERG LETTUCE BUTTER LETTUCE MIX GREENS ARUGULA WATERCRESS BABY SPINACH

PREMIUM TOPPING EXTRA CUCUMBER PICKLES PEPPERONCINI AVOCADO MUSHROOM SPROUTS JALAPEÑOS TOMATO RED ONION WHITE ONION

SMOKED BACON BLACK FOREST HAM CHILI FRIED EGG HARD BOILED EGG FRIED ONION STRINGS HOUSEMADE GUACAMOLE SUN-DRIED TOMATOES GRILLED PINEAPPLE ROASTED RED PEPPER ROASTED TOMATOES GRILLED ONION GRILLED EGGPLANT CARAMALIZED ONION SAUTÉED MUSHROOM ROASTED GREEN CHILI COLDSLAW

PROTEIN

CHEESE

SPREADS

ROASTED TURKEY ROAST BEEF SMOKED HAM HONEY HAM CORNED BEEF PULLED PORK SLICED CHICKEN BREAST PROSCIUTTO GENOA SALAMI GERMAN BOLOGNA BRAUNSCHWEIGER TUNA SALAD CHICKEN SALAD CURRY CHICKEN SALAD SMOKED SALMON PASTRAMI BACON

BLUE CHEESE FETA CHEESE GRUÉRE GOAT CHEESE SPREAD CHEDDAR SWISS JALAPEÑO JACK SHARP PROVOLONE FRENCH BRIE AMERICAN MOZZARELLA SMOKE GOUDA FONTINA ASIAGO

HORSERADISH AIOLI SMOKY CHIPOTLE AIOLI ROASTED GARLIC AIOLI STEAK SAUCE THOUSAND ISLAND BBQ SAUCE SWEET SRIRACHA CREAMY CAESAR BUTTERMILK RANCH LEMON VINAIGRETTE BALSAMIC VINAIGRETTE MAYONNAISE CHIPOTLE MAYO HORSERADISH MAYO

YELLOW MUSTARD DIJON MUSTARD HONEY DIJON MUSTARD KETCHUP BASIL PESTO CRANBERRY CHUTNEY

MEDITERRANEAN GRILLED CHEESE SANDWICH INGREDIENTS 2 slices Rustic white bread or sourdough bread 1 tbs Extra virgin olive oil divided 2 oz Mozzarella cheese shredded 1 oz Feta cheese crumbled 2c Fresh spinach 4 Roma tomato slices 2 tbs Diced black olives 1 tbs Finely chopped red onion 2 tsp Chopped fresh basil 1/4 tsp Finely minced garlic (about 1/3 clove) Pinch Freshly ground black pepper

INSTRUCTIONS • Heat 1 tsp olive oil in a non-stick 10-inch skillet over medium-high heat. • Add garlic and spinach and saute until spinach begins to wilt. Remove from heat, stir in basil and set aside. • To assemble sandwich, spread Mozzarella and Feta cheese over one slice of bread into an even layer. Layer tomatoes over cheese. Spread spinach mixture over tomatoes then sprinkle olives and red onions over tomatoes. Season with freshly ground black pepper and top with remaining slice of bread. • Spread 1 tsp olive oil evenly over skillet, add sandwich and heat over medium-low heat. Cook until bottom is golden brown, about 3 - 4 minutes, then remove sandwich from pan. • Carefully rotate sandwich to opposite side and return to pan over medium-low heat. Cover skillet with lid and cook until bottom is golden brown, about 2 - 3 minutes. Serve immediately.

TOASTED ITALIAN SANDWICH INGREDIENTS INSTRUCTIONS 1 tbs Pesto sauce • Cut the ciabatta roll in half and toast 1 tbs Chopped sun-dried each half until the edges start to brown tomatoes a bit. 2 Slices Mozzarella 3 slices Deli Fresh Smoked • Spread the pesto sauce on the top slice Ham of roll and spread the sun-dried 1 slice Classic Salami tomatoes on the bottom slice of roll. 1 slice Cracked Black Pepper Salami • Pile on your smoked ham, salami, black 1 slice Classic Pepperoni pepper salami, pepperoni and turkey 1 slice Turkey Pepperoni pepperoni and top with the mozzarella Ciabatta roll slices. • Toast the bottom half of the sandwich for a few minutes until the mozzarella melts and the meats warm up. You do not need to toast the pesto side again. • Slice in half and serve warm.

OPEN FACED SANDWICH WITH BRIE, PROSCIUTTO, CARAMELIZED ONION, & ARUGULA INGREDIENTS 8oz Brie round Cheese, baked 1/2 red onion, sliced thin 1 tbs brown sugar 1/2 loaf artisan bread 6 prosciutto, slices 1 c arugula 4 leaves fresh basil Pinch Salt & Pepper, to taste

INSTRUCTIONS • Preheat oven to 350F. Line a baking sheet with tin foil and place Brie in center of pan. Bake for 20 minutes. Let it rest for a couple minutes before cutting. Cut into thick slices. • Thinly slice onion. In a large sauté pan over medium heat, cook 4-5 minutes (or until just tender) with brown sugar. • Slice bread into thick slices. Layer on prosciutto, caramelized onion, arugula, basil (optional), and baked Brie slices. Salt and Pepper to taste.

LOBSTER GRILLED CHEESE SANDWICH INGREDIENTS 4-6 tbs Butter, room temperature 1 ts chili paste ½ c Wisconsin Mascarpone Cheese, softened 2 Scallions, thinly sliced (white and green parts) 1/4 c Tomatoes, small dice 4 slices Country-style white bread 4 slices Provolone Cheese 1/2 c Arugula 1 c Cooked Maine lobster, coarsely copped

INSTRUCTIONS • In small bowl stir together butter and chili paste. Set aside. In medium bowl stir together Wisconsin Mascarpone Cheese, scallions and tomatoes. • Spread Mascarpone mixture over each bread slice, evenly dividing. • Top Mascarpone on 2 slices with 2 Provolone slices followed by arugula, evenly dividing. Arrange lobster in even layer over arugula, then top with remaining Provolone slices followed by remaining bread slices, Mascarpone-side-down. • In large nonstick skillet, melt 2-3 tablespoons butter over medium heat. Place sandwiches in skillet and spread remaining butter over sandwich tops. Cook sandwiches until bottom bread is golden brown, about 3 minutes. • Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking additional 3 minutes, or until both sides are golden brown and filling is warm and melted.

SANDWICH

ROAST BEEF BAGUETTES INGREDIENTS 1 c ricotta cheese 1 tbs each of fresh basil, chives and parsley, chopped 1 clove garlic, minced 1 tbs extra virgin olive oil plus more for drizzling 1 portobello mushroom 1 zucchini, sliced lengthwise 1 yellow squash, sliced lengthwise ½ eggplant, sliced into rounds ½ red onion, peeled and sliced into rounds ½ red bell pepper, seeded and sliced in half or quarters 2 tsp dried oregano 1 loaf ciabatta bread, cut in half ½ c arugula leaves Balsamic glaze Pinch kosher salt and freshly ground black pepper

INSTRUCTIONS • In a small bowl, combine the ricotta cheese, fresh herbs, garlic clove, 1 tablespoon extra virgin olive oil, kosher salt and freshly ground black pepper and mix until smooth. Set aside. • Oil the grill grates with paper towels lightly coated with grapeseed or canola oil. Preheat the grill on medium high for 10-15 minutes. • Drizzle the vegetables with extra virgin olive oil and season with dried oregano and kosher salt and pepper. Drizzle some additional olive oil on the cut side of the ciabatta. • Place the vegetables on the grill and cook for 5 minutes, until veggies start to soften and grill marks develop. Toast the cut sides of the ciabatta. Transfer the veggies and ciabatta to a platter. • Spread the herbed ricotta mixture on the cut sides of the bread slices. Top the bottom bread slices with layers of grilled vegetables and arugula then drizzle with balsamic glaze. Serve warm or at room temperature.

GRILLED VEGETABLE SANDWICH WITH HERBED RICOTTA INGREDIENTS INSTRUCTIONS 1 tbs Pesto sauce • Cut the ciabatta roll in half and toast 1 tbs Chopped sun-dried each half until the edges start to brown tomatoes a bit. 2 Slices Mozzarella 3 slices Deli Fresh Smoked • Spread the pesto sauce on the top slice Ham of roll and spread the sun-dried 1 slice Classic Salami tomatoes on the bottom slice of roll. 1 slice Cracked Black Pepper Salami • Pile on your smoked ham, salami, black 1 slice Classic Pepperoni pepper salami, pepperoni and turkey 1 slice Turkey Pepperoni pepperoni and top with the mozzarella Ciabatta roll slices. • Toast the bottom half of the sandwich for a few minutes until the mozzarella melts and the meats warm up. You do not need to toast the pesto side again. • Slice in half and serve warm.

PANCETTA, ARUGULA AND GRUYERE SANDWICHES INGREDIENTS 20 Thin Slices Pancetta 1/3 c Mayo 1 tbs pesto 2 Ripe Tomatoes 1 Ripe Avocado Arugula 10 Gruyere Cheese, Slices 10 bread, Rolls

INSTRUCTIONS • Fry Pancetta over medium heat until crisp, set aside. • Combine Mayo and pesto in a small bowl. Slice each tomato into 5 thick slices. On a baking sheet, set out the bottom of each roll. • Spread Pesto Mayo on each roll. Top with 2 slices of pancetta, 1 slice of tomato, and sliced avocado. • Place one slice of gruyere cheese on each and bake at 400 about 5 minutes or until cheese is melted. • Top with arugula and the top of the roll (secure with a toothpick if needed)

LOBSTER GRILLED CHEESE SANDWICH INGREDIENTS 2 lbs boneless pork butt (cut into 1/4-inch thick slices, 8-inch length by 2 1/2-inch width) 4-6 8-inch baguette rolls, sliced lengthwise in the center 1/2 bunch cilantro leaves 5 Jalapeno chilies, deseeded and thinly sliced 2 Pickled carrots and daikon 3 tbs Mayonnaise Lemongrass Pork Marinade: 1/2 c minced lemongrass 1/2 c sugar 3 tsp fish sauce Pinch ground black pepper 5 shallots, peeled and minced 3 cloves, garlic, peeled and minced 2 tsp roasted sesame oil 2 tsp peanut oil/regular cooking oil 2 tsp sweet soy sauce

INSTRUCTIONS • Lightly pound the pork slices with a mallet/back of the kitchen knife. In a bowl, mix all the Marinade ingredients well. Put in the pork slices and marinade for about 1-2 hours/ overnight. Discard excess marinade before use. • Preheat grill until ready to use. Gently arrange marinated pork slices onto the grill. Grill until the pork is nicely charred on both sides and meat is thoroughly cooked. If use indoor broiler oven, broil for 5-7 minutes on each side or until the meat is completely cooked and nicely charred. • Remove lemongrass pork from grill and assemble the baguettes with mayonnaise spread, and then put the sliced Jalapeno chilies, a slice of grilled lemongrass pork, and finish off with a handful of pickled carrots and daikon and cilantro leaves. Serve a whole baguette or cut the baguette into half.

SANDWICH

BURGER BUILDER

Burgers is the “fast casual” meal easy to build, and enjoy. Start by selecting your ingrediences, bread, protein, veggies & cheese to build your ultimate burger. There are no rules, and definately no wrong! Add a premium toppings to put your burger over the top!

BREAD

VEGGIES

BRIOCHE BUN MULTIGRAIN BUN RUSTIC CIABATTA PRETZEL BUN ONION BUN HONEY WHEAT BUN ENGLISH MUFFIN HAWAIIAN BUN LETTUCE WRAP

GREEN ROMAINE LETTUCE ICEBERG LETTUCE BUTTER LETTUCE MIX GREENS ARUGULA WATERCRESS BABY SPINACH

PREMIUM TOPPING EXTRA CUCUMBER PICKLES PEPPERONCINI AVOCADO MUSHROOM SPROUTS JALAPEÑOS TOMATO RED ONION WHITE ONION

SMOKED BACON BLACK FOREST HAM CHILI FRIED EGG FRIED ONION STRINGS HOUSEMADE GUACAMOLE SUN-DRIED TOMATOES GRILLED PINEAPPLE ROASTED RED PEPPER ROASTED TOMATOES GRILLED ONION CARAMALIZED ONION SAUTÉED MUSHROOM ROASTED GREEN CHILI COLDSLAW

PROTEIN

CHEESE

SPREADS

BEEF TURKEY CHICKEN AHI TUNA HALIBUT SALMON VEGGIE CRAB SHRIMP

BLUE CHEESE FETA CHEESE GRUÉRE GOAT CHEESE CHEDDAR SWISS JALAPEÑO JACK SHARP PROVOLONE BRIE AMERICAN MOZZARELLA

HORSERADISH AIOLI SMOKY CHIPOTLE AIOLI ROASTED GARLIC AIOLI STEAK SAUCE THOUSAND ISLAND BBQ SAUCE SWEET SRIRACHA BUTTERMILK RANCH MAYONNAISE CHIPOTLE MAYO HORSERADISH MAYO YELLOW MUSTARD DIJON MUSTARD HONEY DIJON MUSTARD KETCHUP

MEXICAN CHORIZO + GARLIC SHRIMP BURGER INGREDIENTS Fresh Mexican chorizo patty: 18 oz ground pork 2 cloves garlic, grated 1-1/2 tsp Mexican chili powder 1-1/2 tsp sweet paprika 1 tsp red wine vinegar 1 tsp tequila Pinch salt + black pepper 1/2 tsp dried oregano 1/4 tsp ground cumin Garlic shrimps/prawns: 8 large shrimps/prawns, peeled and deveined 3 sprigs fresh thyme leaves 1 clove garlic, minced 1/2 tsp extra virgin olive oil Pinch salt and black pepper Paprika mayo: 3 tbs mayonnaise 1 tbs tomato paste 1-1/2 ts paprika 1 ts yellow mustard 1 Juice of lime 4 potato burger buns 1/2 c shredded manchego cheese A few thin slices of tomatoes

INSTRUCTIONS • Chorizo patties: Mix all the ingredients together. Cover with plastic wrap and let sit in the fridge for at least 1 hour. • Garlic shrimp: Peeled, deveined and rinsed shrimps/prawns, dry. Mix well with the rest of the ingredients, cover with plastic wrap and let sit in the fridge for 30 min. • Paprika mayo: Mix all the ingredients well. • Burger: Divide the chorizo-mixture into 4 patties. Dust a thin layer of flour on both sides of the patties so they pan-fry into nice crusts. Heat 1 tbs of olive oil over medium-high heat, then add a small nub of unsalted butter and chorizo patties. Pan-fry until a nicely browned. Add shredded manchego cheese on top. Cover the skillet and keep cooking until cook through. Transfer the patties onto a plate and let rest. • Keep the chorizo drippings in the skillet and cook the shrimps/prawns on high-heat, until cooked through. Then set aside. • Toast the buns. Apply paprika mayo on both sides of the buns. Put 2 sliced tomatoes and a chorizo patty on top. Slice the shrimps/prawns and place over the patty. Close it off with the top bun.

SWISS PAN BURGERS WITH ROSEMARY-MUSHROOM PAN SAUCE INGREDIENTS INSTRUCTIONS 1 lb lean ground beef • Combine ground beef, 2 tbs shallots, 1 small shallot, minced 2/3 of the minced rosemary, and divided (about Worcestershire sauce, salt, and pepper 3 Tablespoons) in a large bowl then mix until combined. 1 tbs fresh rosemary, minced and divided • Create 4 burger patties then set aside. 1 tbs worcestershire sauce Heat extra virgin olive oil in a very large Pinch salt and pepper heavy bottomed skillet. Add burger 1 tbs extra virgin olive oil patties then saute for 4-5 minutes a side 4 slices swiss cheese for burgers cooked to medium, add 2 tbs butter, divided swiss cheese slices then allow to melt 8 oz sliced mushrooms slightly. Transfer to a plate then loosely tent 1 clove garlic, minced with a piece of nonstick-sprayed foil. 1 c beef broth 4 buns • Melt 1 Tablespoon butter in skillet then add mushrooms and remaining shallots. Season with salt and pepper then saute until mushrooms are golden brown, 5 minutes. Add remaining rosemary and garlic then saute for 1 more minute. Add beef broth then simmer, scraping the bits up from the bottom of the pan, until sauce has reduced and thickened slightly, 5 minutes. Add remaining butter then stir until melted. Place burgers on buns then top with mushrooms and sauce.

MUSHROOM BURGER WITH PROVOLONE, CARAMELIZED ONIONS AND AIOLI Ingredients 2 large egg yolks, room temperature 2 tsp lemon juice 2 garlic cloves 1 T dijon mustard 1/2 c olive oil 1/2 c vegetable oil 1/2 onion, sliced thin 4 oz. baby bella mushrooms, sliced 2/3 lb ground chuck Burger seasoning- suggestion: garlic salt and pepper Worcestershire, 1 tsp per burger patty 4 slices provolone cheese 2 egg yolks, room temperature 2 tsp lemon juice 2 garlic cloves 1 T dijon mustard 1/2 c olive oil 1/2 c vegetable oil 2 hamburgers buns, split

Instructions To make the aioli: Place the egg yolks, garlic cloves and lemon juice in the bowl of a food processor. Start the food processor and allow it to run while the oil is slowly and steadily drizzled in. You should have a creamy mayonnaise-like texture. Fold in the mustard and set aside for at least 30 minutes. Aioli can be kept in a covered container in the refrigerator. In a small saute pan, heat 1 T olive oil over medium heat. Add the onions and cook slowly until soft, golden brown, and caramelized. Repeat with the mushrooms. Heat a grill to medium heat. Form the ground beef into a patty and season it. Sprinkle it with the worcestershire; poke several small holes with a fork to allow it to absorb into the patty. Cook the patty on the grill, flipping once, until the burger is cooked to desired doneness, about 7 minutes total. Top each patty with a slice of cheese, then half the sautĂŠed onions and mushrooms, then the other slice of cheese. Turn the grill heat to low and allow the cheese to melt. While you are waiting for the cheese to melt, add the hamburger buns to the grill, cut side down, to toast. Stack the burger between the buns, smearing 1 T aioli on the top bun. Serve immediately.

BALSAMIC BURGERS

Ingredients Homemade Balsamic Glaze or store bought reduction 1 lb Certified Angus BeefÂŽ Ground Chuck 1/3 cup white mushrooms minced 1/2 tablespoon freshly minced garlic 1/4 cup freshly minced onion 1 tablespoon fresh parsley, chopped 1/4 cup almond flour 1 egg 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 4 burger buns, toasted fresh basil leaves fresh Roma tomatoes, sliced Sliced fresh Mozzarella Cheese Instructions Fire up the grill for a mid-high heat. While the grill is heating up make the balsamic glaze per the instructions (click on link above in ingredients list for homemade balsamic glaze). This will take about 15 to 20 minutes. When the glaze is ready it should coat the back of a spoon and taste deliciously sweet and tangy. Set aside until ready to use. While the glaze is simmering, in a bowl combine 1 lb ground chuck, 1/3 cup mushrooms, 1/2 tablespoon garlic, 1/4 cup minced onion, 1 tablespoon chopped parsley, 1/4 cup almond flour, 1 egg, 1 teaspoon kosher salt, and a 1/2 teaspoon pepper. Mix everything until well combined and form into 4 hamburger patties. When the grill is ready, place the patties over mid-high heat and cook, undisturbed for about 5 minutes until the patties have a nice sear on one side. Flip the burgers and cook about 5 minutes again until the 2nd side forms a nice crispy sear. During the last minute or so of cooking I baste each burger with the balsamic glaze and top with a slice of mozzarella cheese. Continue to cook until the cheese melts and the burgers are cooked through. Keep in mind the cook time will vary depending on how thick or thin you formed the patties, so adjust the times as needed. Cook until the juices run clear. To assemble the burgers, top each bun with a cheeseburger patty and add fresh basil leaves, sliced tomatoes and another

Ingredients For the beer chicken patties 500 gms chicken minced 5 cloves of garlic 1 onion chopped fine 2 jalapeno + corainder leaves chopped fine 3 tbsp chili garlic sauce 1 tsp garlic salt 1 tsp oregano 1/2 tsp black pepper , salt to taste 1/2 tsp red chili flakes 1/4 cup bread crumbs 1/3 cup beer For the burger 4 burger buns 4 slices of melty cheese cheddar, Monterray Jack 4 tbsp of caramelised onion 2 ripe tomatoes sliced round 1 cucumber & carrot pickled or fresh (as per taste) 1 egg per person (optional) Condiments: Sriracha or any hot sauce Mint mayo Dijon mustard Instructions Start by mixing everything listed in the ingredient together with the minced chicken really well. Mix well with hand and shape into flat patties. It should form 4-5. Cover and let it rest in the fridge for 15 mins. While that’s chilling, make the caramelized onions. Slice onions thin and add them into a pan with 1 tsp of oil. Cook on very low heat for 10 mins till softened. Add a pinch of salt and 1 tsp of sugar and let it caramelize and cook for further 5 mins, Turn off heat. For the burger: Heat a grilling pan or girdle, add 1 tbsp oil and let the pan become smoking hot. Once hot, add the chicken patties to the pan and let it cook on high for 2 mins. Then turn down the heat, turn the patties carefully and let the other side cook for 5 mins or till the chicken is white and doesn’t look pink in the centre. Keep pressing on the patties with a slotted spoon or spatula to make sure the centre in getting heat too. Once that is done, butter the buns and grill to desired degree of done-ness. In another pan, fry an egg the way you like best. Just before serving, put the chicken

BLUE CHEESE AND CRISPY FRIED ONION BURGERS Ingredients 4 burger buns 4 burger patties 4 blue cheese slices 2 large tomatoes sliced baby arugula or baby kale 2 onions sliced 2 tbsp butter 4 tbsp sweet and spicy mustard salt and peppers to taste

BURGER

BEER DRUNK CHICKEN BURGER

Instructions Prepare your grill for cooking over high direct heat. In a large skillet melt the butter over high heat. Add onions and cook until crispy. Season with salt and pepper. Make sure the grill is cleaned and hot before laying down the patties. You might also want to oil the grill first. Season the burger patties with salt and pepper. Add the patties to the grill and cook for about 5 minutes per side. DO NOT press on the patties while cooking. minutes before patties are done cooking, lay a slice of blue cheese over each patty. If you want to grill your burgers buns, add them to the grill now and don’t leave them more than 30 seconds. Remove everything from grill and assemble the burgers. Spread 1 tbsp of mustard on the bottom side of the bun. Top with some baby arugula or kale, lay the burger patty, tomato slices, crispy onions and top bun.

SALAD PLAYBOOK

Making an awesome salad is an art. A salad is so much more than just iceberg lettuce and tomatoes. Ditch the pre-made salads from the supermarket and make your own. Whether snack, side or starter, lunch-on-the-run or sit-down meal, salads can be anything you want. Leafy green salad, potato, rice, pasta or bean salad. Here’s your guide on how to make a salad taste awesome.

BASE LEAFY GREENS ARUGULA FRISÉE BUTTERHEAD LETTUCE ROMAINE RED LEAF GREEN LEAF ICEBERG SPINACH CRESS CABBAGE MIXED GREENS COLLARD GREENS BOK CHOY CHARD KELE

EXTRA FRUITS APPLES APRICOTS AVOCADO BERRIES GRAPES MANGO MANDARIN MANGO ORANGE PEACHES PEARS PINEAPPLE POMEGRANATE

PRODUCE ARTICHOKE ASPARAGUS BEETS BELL PEPPERS BROCCOLI BRUSSELS SPROUTS CARROTS CAULIFLOWER CELERY CORN CUCUMBER GREEN BEANS ONIONS MUSHROOMS JICAMA PEPPERS RADISHES TOMATO

BOOSTERS BACON BITS CHESTNUTS CRISPY NOODLES CRANBERRIES CROUTONS JALAPENOS OLIVES RAISINS TORTILLA/ PITA CHIPS NUTS (ALMONDS, CASHEWS, PEANUTS, PECANS, WALNUTS)

LEGUMES BLACK BEANS CHICKPEAS EDAMAME GARBANZO BEANS KIDNEY BEANS LENTILS LIMA BEANS PEAS PINTO BEANS WHITE BEANS

PROTEIN

CHEESE

SEASONING

CRAB TUNA SALMON SCALLOPS SHRIMP BEEF CHICKEN HAM LAMB PORK TURKEY EGGS

BLUE CHEESE CHEDDAR COTTAGE FETA MOZZARELLA PARMESAN PROVOLONE SWISS

DRESSING OLIVE OIL APPLE CIDER VINEGAR BALSAMIC VINEGAR RICE VINEGAR RED WINE VINEGAR WHITE WINE VINEGAR WHITE VINEGAR RASPBERRY VINEGAR HONEY MAPLE MUSTARD GREEK YOGURT BUTTERMILK SOY SAUCE

HERBS & SPICES BASIL CHIVES CILANTRO DILL FENNEL MINT OREGANO PARSLEY TARRAGON THYME HORSERADISH MUSTARD NUTMEG PAPRIKA PEPPER

CITRUS FENNEL AND AVOCADO SALAD Ingredients An assortment of citrus, totaling about 2½ to 3 pounds I used: 3 navel oranges 3 cara cara oranges 2 minneola oranges 3 mandarin oranges 1 blood orange ½ fennel bulb, very thinly sliced 1 avocado, peeled, pitted and sliced ½ shallot, peeled and very thinly sliced ⅓ cup extra virgin olive oil 2 tablespoons champagne vinegar 1 tablespoon honey kosher salt and freshly cracked black pepper ¼ cup mint leaves Reserved fennel fronds

Instructions Slice the peels off of the citrus and place in a bowl or on a serving plate. Layer with thinly slivered fennel slices. Add avocado slices and shallot slivers. In a small bowl, slowly whisk the olive oil into the champagne vinegar until emulsified. Add the honey and whisk to mix. Season with kosher salt and pepper. Pour dressing over the salad and season with more kosher salt and freshly ground pepper. Top with reserved fennel fronds and mint leaves.

APPLE CRANBERRY WALNUT SALAD

Ingredients 6 cups salad (I used a combination of arugula and baby spinach, any spring green mix will do) 1 red apple 1 green apple 1 cup walnuts, roughly chopped (such as Diamond of California) ⅓ cup crumbled feta cheese ⅓ cup dried cranberries dressing (see note) 1 cup apple juice 4 tablespoons apple cider vinegar (or white vinegar in a pinch) 2 tablespoons honey scant ½ teaspoon salt ¼ teaspoon black pepper ¼ cup oil Instructions Core and chop apples (thin slices or 1 inch chunks). Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl. Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!

Ingredients 1 bag (6-8 ounces) fresh spinach OR salad blend (mixed greens and spinach) ~7 cups 1 cup heaping strawberries 1 cup heaping raspberries 1 cup heaping blackberries 4 ounces feta cheese Candied Pecans 1 large egg white 2 teaspoons water 1 teaspoon vanilla 1 cup white sugar 3/4 teaspoon salt 1 teaspoon cinnamon 4 cups pecan halves (1 pound) Dressing 4 tablespoons freshly squeezed lemon juice 1 teaspoon heaping lemon zest 1/4 teaspoon onion powder 1/2 teaspoon Dijon mustard do not use regular mustard 1/4 teaspoon salt 3 tablespoons white sugar 1/3 cup vegetable oil 1/2 tablespoon poppyseeds Instructions Salad Wash and THOROUGHLY dry (wet lettuce won’t allow the dressing to adhere well) the spinach. Remove any long stems. Wash and thoroughly dry the fruit. Toss the fruit with the spinach. Add in the candied pecans and feta cheese. Top with dressing only RIGHT before serving. If you plan on having leftovers, do not toss in with dressing as it doesn’t store or sit well. To candy the pecans Preheat oven to 250 degrees F and generously grease a baking sheet. In a mixing bowl, whip together the egg white, water, and vanilla until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake for 1 hour, stirring and tossing every 15 minutes. Dressing:

THAI GREEN MANGO SALAD WITH GRILLED SHRIMP AND CASHEWS

SALAD

TRIPLE BERRY SPINACH SALAD WITH CANDIED PECANS

Ingredients One large green mango (see notes), peeled and grated into long, thin slices One pound of large shrimp, peeled and deveined 10-12 small dried red chilies (or red pepper flakes, to taste) ¾ cup roasted cashews, preferably unsalted One large shallot, peeled and sliced lengthwise very thinly ¼ cup roughly-chopped fresh cilantro leaves 3 tablespoons fish sauce, divided Fresh lime juice

Instructions If using dried red chilies, heat up ½ cup of vegetable oil in a small skillet over medium-low heat. Fry the dried chilies in the oil just until crispy, being careful not to burn them; drain them on a paper towel-lined plate and set aside. If you use red pepper flakes, you can skip this step. Put the grated mango and shallot in a large mixing bowl; set aside. Toss the shrimp with one tablespoon of fish sauce; grill until cooked. Add the grilled shrimp to the mango bowl along with the remaining fish sauce and 2 tablespoon of lime juice; toss. Depending on how tart your mango is, you may need to add more lime juice. Once the salty-sweet-sour balance has been achieved, add in the heat in the form of a) dried red pepper flakes or b) the dried red chilies which you have fried earlier (I like to crumble some up and leave some whole). Plate the salad, topping it with roasted cashews and cilantro.

01 CHIPOTLE HONEY

02 STRAWBERRY VINAIGRETTE

03 BALSAMIC VINAIGRETTE

6 tbs Red Wine Vinegar 1/4 c Honey 1/4 c Olive Oil, Extra-Virgin 1/2 ts Dried Oregano 2 Chipotle in Adobo Sauce 2 Garlic Cloves, Chopped Sea Salt Black Pepper

8 oz Strawberries 2 tbs Honey ¼ ts Sea Salt ¼ ts Black Pepper 2 tbs Apple Cider Vinegar 2 tbs Olive Oil, Extra-Virgin 1 tbs Poppy Seeds

Put the strawberries, honey, salt and pepper in a blender and blend until smooth. Add the vinegar and olive oil in a steady stream. Process until thickened. Stir in the poppy seeds.

1/2 c Olive Oil, Extra-Virgin ¼ c Balsamic Vinegar 2 ts Dijon Mustard 1 Garlic Clove, Minced 1/2 ts Sea Salt 1/4 ts Black Pepper 2 tbs Maple Syrup 1 tbs Minced Shallots 1/2 ts Italian Seasoning

Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary.

Whisk together the olive oil, balsamic vinegar, mustard, garlic, maple syrup, salt and pepper in a small bowl until evenly combined.

07 HONEY MUSTARD

08 APPLE CIDER VINAIGRETTE

09 PEAR VINAIGRETTE

¼c ¼c ¼c ¼c

1 tbs Apple Cider Vinegar 1 ts Maple Syrup 1/4 ts Dijon Mustard 1/8 ts Cinnamon 3 tbs Olive Oil, Extra-Virgin In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard and cinnamon. In a steady stream, pour in olive oil while whisking. Continue to whisk until dressing begins to thicken.

1 Pear, Ribe, Peeled, Cored, and Coarsely Chopped 5 tbs Pear Vinegar 1 ts Dijon Mustard 1/2 ts Sea Salt 1/4 ts Black Pepper 5 tbs Olive Oil, Extra-Virgin

Apple Cider Vinegar Dijon Mustard Honey Olive Oil, Extra-Virgin Sea Salt Black Pepper

Whisk all ingredients together in a small bowl until combined.

Throw everything EXCEPT the olive oil into a blender, or the bowl of the food processor fitted with a metal blade. Add the olive oil and buzz it a few times to completely emulsify.

05 CREAMY HONEY LIME

06 CITRUS VINAIGRETTE

3/4 c Granulated Sugar 1/2 c Vinegar 1 ts Ground Mustard 1 ts Sea Salt 2 tbs Red Onion 1 c Olive Oil, Extra-Virgin 1 tbs Poppy Seeds

1/2 c Mayonnaise 1/2 c Olive Oil, Extra-Virgin 1/4 c Lime Juice 2 tbs Honey 2 ts Lime Zest 1 ts Yellow Mustard 1/2 ts Sea Salt 1/2 ts Garlic Powder

1/3 c Orange, Juiced ½ Lemon, Juiced 1 tsp Orange Zest 1½ tsp Fresh Thyme 1 tsp Dijon Mustard 1 tsp Honey or Maple Syrup 3 Garlic Cloves, Minced Sea Salt Black Pepper ⅔ c Olive Oil, Extra-Virgin

Combine sugar, vinegar, onion, mustard, and salt in a blender. Puree until smooth. While mixing on low speed, slowly stream in the oil, mixing until creamy. Add the poppy seeds.

Add all ingredients to a medium bowl until smooth. Store in refrigerator at least 4 hours before using; overnight is better.

In a small food processor or blender, add all of the ingredients and blend until well combined. May also whisk ingredients together.

10 GINGER SOY

11 CILANTRO LIME

12 ZAZZY THAI

1/4 c Honey 1/4 c Olive Oil, Extra-Virgin 1/4 c Rice Vinegar 1 tbs Low Sodium Soy Sauce 1 ts Sesame Oil 1 tbs Peanut Butter 1/2 ts Sea Salt 1/2 ts Siracha Sauce 1 tbs Ginger, Minced 1 Garlic Clove, Minced

1/4 c Olive Oil, Extra-Virgin 2 Limes, Juiced 2 tbs Cilantro, Chopped 2 ts Garlic, Minced 1 ts Maple Syrup ½ ts Sea Salt ½ ts Black Pepper ¼ ts Coriander, Grounded

1/2 tsp Birds Eye Chili, Sliced 2 Garlic Cloves 1 tbs Cilantro, Chopped Sea Salt 1 tbs Granulated Sugar 2 tbs Fish Sauce 3 tbs Lime Juice 1 tbs Olive Oil, Extra-Virgin

Put all of the ingredients in a glass mason jar and shook it until the peanut butter was dissolved.

Add all ingredients into a blender and blend until combined. Taste and add more salt if needed.

Combine all of the ingredientsin a bowl andprocess until sugar dissolved. Taste and adjust seasoning if necessary.

DRESSING

04 POPPY SEED

HOMEMADE PIZZA Whether you’re a fan of thin crust, deep dish, or the New York slice, Pizza is a name that brings water to everyone’s mouth, be it your kido or his granny or you, is definitely one of the most popular foods in the world. It’s hard to find fault with a meal made up of cheesy, delicious manna from heaven. brings a smile to the face of just about every American. Whatever style of the crust or varity of the topping, pizza invariably is the top of “favorite food” lists.

BREAD

PROTEIN

WHITE DOUGH WHOLE WHEAT CAULIFLOWER CRUST SWEET POTATO DOUGH OREGANO GARLIC RUSTIC PIZZA DOUGH SPINACH PIZZA CRUST ALMOND FLOUR COCONUT FLOUR CASSAVA PIZZA CRUST BEET PIZZA CRUST THIN CRUST DEEP DISH CRUST

SMOKED BACON CANADIAN BACON PEPPERONI SAUSAGE TURKEY BBQ CHICKEN BUFFALO CHICKEN SHRIMP BEEF HAM TUNA FISH IN WATER CORNED BEEF PASTRAMI

PREMIUM TOPPING ITALIAN SALAMI CHORIZO PROSCIUTTO ANCHOVIES SMOKED OYSTERS SARDINES SMOKED SALMON PANCETTA SARDINES

CARAMALIZED ONION SUN-DRIED TOMATOES GRILLED PINEAPPLE ROASTED RED PEPPER ROASTED TOMATOES GRILLED ONION SAUERKRAUT SAUTÉED MUSHROOM ROASTED GREEN CHILI BLACK OLIVES GRILLED EGGPLANT FRIED GREEN TOMATOES CARAMELIZED FENNEL BRUSSELS SPROUTS ROASTED BEETS

VEGGIES

CHEESE

SPREADS

FENNEL TOMATOES MUSHROOMS GREEN PEPPER RED ONION ARTICHOKE HEARTS CHERRY TOMATOES SPINACH MUSTARD GREENS CAPERS BELL PEPPERS ARUGULA JALAPEÑO AVOCADO KALE FIGS

MOZZARELLA PROVOLONE CHEDDAR PARMESAN GOUDA GOAT GRUYERE RICOTTA ROMANO RICOTTA BLUE CHEESE FETA ASIAGO GRÚYERE BRIE SWISS

BBQ SAUCE PESTO ALFREDO SAUCE BALSAMIC VINEGAR TOMATO BASE SAUCE AGED BALSAMIC SAUCE WHITE SAUCE (BECHAMEL) TAPENADE HOISIN SAUCE TANDOORI SAUCE THAI PEANUT SAUCE CREAMY GARLIC SAUCE GARLIC AND OIL PEPPER JELLY CHIMICHURRI SAUCE CURRY SAUCE