Five Element Salad Posted on 26 Sep 16:54 , 0 comments

Five Element Salad
(Serves 4)

For the toasted walnuts
½ cup walnuts
A pinch of cayenne
¼ tsp salt
1 tbsp maple syrup

For the roasted root vegetables

1 ½ cups of root vegetables, cut into in ½’ dice (we used sweet potatoes and butternut squash)
1 tbsp olive oil
Pinch of salt
Sliced red onion

For the salad
4 cups of arugula
Supreme 2 blood oranges
Shaved ginger
Raw red onion

For the beets
4 small beets
3 tbsp olive oil
Pinch of salt

For the dressing
1 tbsp. Chai Pear Element Shrub
2 tbsp. olive oil
1 tbsp. blood orange juice
Pinch of salt
1 tbsp of the olive oil that the beets were cooked in

Preheat the oven to 400°F
In a cast iron pan and toast the walnuts in the salt, maple syrup and cayenne over a medium heat for 2 -3 minutes.

Put the diced root vegetables in a roasting pan and drizzle the olive oil over them, stir them to make sure they’re covered with the oil.
Roast the vegetables for 25 minutes, stirring occasionally to stop them from sticking.

In the meantime wash and dry the arugula and lay it on a large platter.

Make the dressing. Combine the shrub with the oil and whisk until it is emulsified. Place the toasted walnuts on top of the leaves. Then add the roasted root vegetables.

Arrange the blood oranges on top of salad. Pour over the dressing over the salad and serve.

Recipe and photo reprinted with the permission of Charlie Berkinshaw

Coffee Spice Rubbed Spareribs Posted on 9 Aug 13:57 , 0 comments

We're always looking for an awesome rib recipe. Lucky for us, our friends from Mas Appetit rose to the occasion with this fantastic, versatile spice rub – it's aromatic, complex, and uniquely flavorful. But don't stop at pork, this rub is delicious on whatever meaty delight you fancy. 

Coffee Spice Rubbed Spareribs Recipe By Mas Appetit

Prepping time: Overnight / Cook time: 90 / Total time: 24 hour  / Servings: Rack

For this batch, we used 1 rack pork spareribs.
For the marinade:
    • 3 Tbsp Finely Ground Coffee
    • 2 Tbsp Ancho Chili Powder 
    • 5 Tbsp Dark Brown Sugar
    • 1 Tbsp Hella Smoked Chili Bitters
    • 1 Tbsp Smoked Spanish Paprika 
    • 1.5 Tbsp Dried Oregano
    • 1.5 Tbsp Ground Coriander
    • 1.5 Tbsp Black Pepper
    • 1.5 Tbsp Mustard Powder
    • 1 Tbsp finely ground red pepper flakes
    • 1 Tbsp ground ginger
    • 1 Tbsp Kosher salt
    • 1 Tbsp Garlic Powder, Cocoa Powder
    • Olive Oil
    • Sherry vinegar
Coffee Spice Rub
In a medium bowl combine finely ground coffee, ancho chile powder, dark brown sugar, smoked Spanish paprika, dried oregano, ground coriander, fresh ground black pepper, mustard powder, red pepper flakes, ground ginger, Kosher salt, fennel, garlic powder, cocoa powder, ground cardamom, and cinnamon. Set aside until ready for use.

The Ribs
  1. Drizzle the ribs all over with olive oil.
  2. Apply a generous amount of the spice rub to both sides, along with a few dash each of the bitters and sherry vinegar.
  3. Cover over and refrigerate overnight.
  4. When ready to cook, let ribs stand for 30 minutes prior to going in the oven.
  5. Preheat oven to 400.
  6. Move ribs to a lined baking pan fitted with a rack.
  7. Pour 1/2 cup of water in the bottom of the baking pan, and then cover the ribs over tightly with tin foil.
  8. Place pan carefully in the oven and cook for 90 minutes, until the ribs are fork tender.
  9. Once cooked to the desired tenderness, set oven to high broil, uncover and cook ribs an additional 2-3 minutes on each side.
  10. Move to a serving plate and dress with BBQ sauce.

Recipe and Photo reprinted with the permission of Hella Company

Pad Thai with Grilled Lobster Posted on 9 Aug 13:56 , 0 comments


  • 1 cup Watcharee's Pad Thai Sauce (to make pad Thai)
  • 1/2 cup Watcharee's Pad Thai Sauce (to drizzle over lobster tails)
  • 8 oz. (medium width) dried flat rice noodles or banh pho noodles
  • 1/4 cup vegetable oil
  • 4 lobster tails, steamed, baked or grilled
  • 1/4 cup water
  • 4 eggs
  • 1 cup fried soybean curd or firm tofu, cut into 1/2 inch cubes
  • 1/2 cup preserved sweet radish
  • 1 cup chives, sliced to 1-inch long
  • 3 cups bean sprouts, rinsed
  • 1/2 cup ground unsalted roasted peanuts, crushed
  • 1 lime, cut to wedges
  • 1 tsp. ground hot chili (optional)


  1. Soak noodles in cold water until soft for 20-30 minutes, drain and set aside
  2. Heat the oil in a wok over medium heat until hot. Add noodles and stir until noodles are soft. Add water a little at a time to further cook the noodles to around 70 percent. Do not overcook the noodles. With spatula, move noodles to the side of the wok and add eggs. Break egg yolks and cook the eggs until almost done. Stir the noodles to cover the eggs, add Watcharee's Pad Thai sauce, tofu, chives, radishes, and 2 cups of beansprouts. Mix well and turn off the heat.
  3. Drizzle Watcharee's Pad Thai sauce over steamed, baked or grilled lobster tails
  4. Arrange noodles on a service dish. Serve with lobster tails, the remaining fresh beansprouts, ground peanuts and lime wedges
  5. Add hot chilies if you like spicy pad Thai

Serves 4

Reprinted with the permission of Watcharee's Thai Sauces

Chicken Massaman Curry Posted on 9 Aug 13:55 , 0 comments



  1. Add Watcharee's Thai Massaman Curry Sauce in a sauce pan or wok over medium heat
  2. Add chicken cubes and stir
  3. Add potatoes and onions and simmer for 10-15 minutes or until chicken is cooked through and potatoes and onions are soft
  4. Add peanuts, remove from heat and serve with steamed jasmine rice, sticky rice, nan or roti

Servings: 2

Recipe and Photo reprinted with the permission of Watcharee's Thai Sauces

Chicken Green Curry Posted on 9 Aug 13:53 , 0 comments



  1. Warm green curry sauce over medium heat, add chicken and cook through
  2. Slice eggplant into quarters
  3. Add eggplant, sweet basil leaves and shredded kaffir lime leaves. Mix well and simmer for 5 minutes. You may substitute eggplant with your favorite vegetables such as broccoli, bell peppers, cauliflower, carrots, squash or zucchini
  4. Serve with steamed jasmine rice, brown rice or roti

Servings: 2

Recipe and Photo reprinted with the permission of Watcharee's Thai Sauces

Sweet Savory Spicy Beef Short Ribs Posted on 9 Aug 12:49 , 0 comments



  1. Marinate Korean-style beef short ribs in One Culture Foods Chinese Fermented Black Bean Sauce for at least 2-3 hours, ideally overnight either in a shallow pan or a plastic ziploc bag. The ziploc is preferable because it allows you to get the maximum amount of coverage with the least amount of space
  2. Heat a pan to medium or start a grill
  3. Pour a little oil on a paper towel and rub it onto the pan or grill grates
  4. Put ribs onto the heat and do not move for 4-5 minutes
  5. Flip ribs when sauce caramelizes and there are nice charred nubs near the bone and on the edges
  6. Cook on the other side for another 2-4 minutes depending on the char preference
  7. Finish with a drizzle of sesame oil and garnish with diced scallions

Recipe and Photo reprinted with the permission of One Culture Foods

Grilled Pork Loin with Mole Glaze Posted on 9 Aug 12:48 , 0 comments

This recipe was created by Quinn Caudill, the dad and home chef behind blog Dad Whats 4 Dinner.


  • 1 cup orange juice
  • 1/3 cup lime juice
  • 5 cloves garlic, minced
  • 1/2 cup cilantro leaves (optional)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1/2 cup extra-virgin olive oil
  • 2-3 pound pork loin
  • 2 1/2 cups chicken or beef broth
  • 1 cup My Mom's Mole


  1. Whisk orange juice into the olive oil
  2. Butterfly pork loin and place in a zip-lock bag with the olive oil/orange juice mixture. Marinade in refrigerator for at least 1 hour or overnight

Mole Preparation

  1. Add 1 Tablespoon oil to a medium pot
  2. Add 1 cup My Mom's Mole dry mix to the oil and stir for 1-2 minutes until the mole and the oil is combined and starting to brown
  3. Whisk in 2 1/2 cups of your favorite broth (chicken or beef) and bring to a boil
  4. Reduce heat and simmer for 30-minutes
  5. Remove all but 1 cup of mole sauce and remove
  6. Continue to cook remaining 1 cup mole in pot for another 10-15 minutes until thickened for glaze.


  1. Heat grill to medium high heat
  2. Remove pork from refrigerator and drain off marinade. Discard marinade
  3. Grill pork and brush with mole glaze
  4. Cook the pork for 7-10 minutes per side, basting with mole glaze as you turn the pork
  5. Cook pork until internal temperature reaches 145-degrees

Serve with reserved Mole Sauce.

Recipe and Photo reprinted with permission from DadWhats4Dinner

Green Curry Pot Pie Posted on 9 Aug 12:43 , 0 comments

Don't be intimidated by this beautiful photo.  The recipe was developed by Watcharee Limanon, a professionally trained culinary artist. Her exceptional skills in the kitchen created the masterpiece you see in the photo with the beautifully golden heart embellishment on the pie crust.  But you can make this recipe using a store-bought 9" pie crust.  It might not look as fancy, but it will dazzle everyone who tastes it! Or, you can create four individual mini pies!


  • 1 jar Watcharee's Thai Green Curry Sauce
  • 1 9" pie crust (store-bought or homemade)
  • 1 Tablespoon oil
  • 2 cups ground turkey breast
  • 1 cup leeks, julienne
  • 2 cups potato cut into small cubes
  • 1 teaspoon corn starch
  • 2 tablespoons water
  • 1 egg


  1. Preheat oven to 400-degrees
  2. Heat a frying pan over medium heat. Add oil and leeks. Stir and cook leeks until soft
  3. Add potato and saute for 3-5 minutes
  4. Add ground turkey and water. Increase heat to medium-high. Saute until potato is soft and turkey is cooked through
  5. Add Watcharee's Thai Green Curry Sauce
  6. Mix cornstarch with water. Add to the pan and stir until the mixture thickens
  7. Spoon the mixture into the 9" pie dish, or four individual small pie dishes
  8. Top the mixture with dough, folding crust under and seal
  9. Combine egg and water to make an egg wash. Brush egg wash over the dough
  10. Bake at 400-degrees for 12-15 minutes or until the crust is golden

Serves 4.

Recipe and Photo reprinted with the permission of Watcharee's Thai Sauces

Soba with Roasted Brussel Sprouts, Shiitake and Blackstrap Vinegar Posted on 9 Aug 12:42 , 0 comments

This recipe was created by Mary Beth Clark.  Ms. Clark is a renowned chef, recipe creator, culinary educator, author, consultant and the founder of the International Cooking School of Italian Food and Wine.  Foodlyn gifted a bottle of Blackstrap Vinegar made by Spoiled Rotten Vinegar to Ms. Clark.  We anxiously awaited feedback from her about this award-winning product.  Imagine our excitement and delight to find this outrageously creative and delicious recipe posted on her website!  Learn more about her description of this product and other suggestions for use on her website


Ingredients - Roasted Brussel Sprouts and Shiitake Mushrooms

  • 6 ounces (170 g) brussel sprouts
  • 4 ounces (115 g) fresh shiitake mushrooms or other mushrooms
  • Salt to taste
  • 3 tablespoons (44 ml) extra-virgin olive oil
  • Water

Ingredients - Buckwheat Soba

  • 8 ounces (230 g) dried buckwheat soba or sweet potato and buckwheat soba
  • Shiitake mushroom broth (directions below)
  • Blackstrap Vinegar
  • Toasted sesame oil (optional)
  • Lightly toasted sesame seeds
  • Fresh coriander sprigs

Preparation - Roasted Brussel Sprouts and Shiitake Mushrooms

  1. Preheat the oven to 400-degrees F/200 C
  2. Rinse the brussel sprouts and mushrooms under cool running water. Drain
  3. Cut each brussel sprout in half and then immerse in a bowl of cool water to add moisture
  4. Remove the mushrooms stems from the caps. Reserve the mushroom caps
  5. Put the stems in a small pan and reserve for making broth
  6. Drain the raw brussel sprouts
  7. Arrange the brussel sprouts and mushroom caps in separate roasting dishes. Season to taste with salt. Drizzle with olive oil then toss to coat. Spread out for even roasting
  8. Pour a spoonful or two of water into the bottom of each dish, just to barely coat the bottom to prevent burning
  9. Place the roasting dishes in the center of the preheated oven and roast for 15-minutes
  10. Remove the dishes from the oven. Toss the brussel sprouts and turn over the mushroom caps. Return to the oven and roast for another 15-minutes. Check dishes and remove from the oven or roast for an additional 5-minutes (based on your preference)
  11. Remove from the oven. When cool to the touch, slice or quarter the brussel sprouts and mushrooms

Preparation - Mushroom Broth

  1. Pour 1 cup of water into the small pan holding the mushroom stems
  2. Simmer over low heat for 20-minutes creating a light broth
  3. Remove the stems and discard
  4. Reserve the broth

Preparation - Soba

  1. Bring lightly salted water to a rolling boil in a pot
  2. Add the soba noodles, a few at a time, keeping the strands separate, submerge
  3. Cook the soba according to the manufacturer's instructions (usually 3 to 7 minutes depending on the ingredient content and brand) or your preferred texture
  4. Drain in a colander. Run cold water over to stop the cooking. Drain and the put into a bowl

Serve this dish either warm or at room temperature.  If serving this dish warm, reheat the reserved mushroom broth first.  Pour the broth over the boiled and drained soba noodles.  Arrange the soba on individual dishes in undulating strands or swirls.  Nestle the roasted brussel sprouts and mushrooms in the soba. Drizzle with Spoiled Rotten Vinegar Blackstrap Vinegar.  Add a few drops of toasted sesame oil (optional).  Sprinkle toasted sesame seeds over top and garnish with sprigs of fresh coriander.

Recipe and photo reprinted with the permission of Mary Beth Clark

Turkey, Bean and Vegetable Chili Posted on 9 Aug 12:17 , 0 comments

This chili is full of veggies and protein.  It’s packed with flavor and has mild, pleasant heat (unless you decide to kick it up a notch!).


  • 1 pound ground turkey (or chicken or beef)
  • 1 med onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 medium stalks celery, diced
  • 1 yellow pepper, diced
  • 1 orange pepper, diced
  • 1 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp cayenne pepper, optional if you want it spicy
  • 32oz, low sodium chicken broth
  • 2 jars Due Cellucci Traditional sauce
  • 15.5 oz can red kidney beans, rinsed and drained
  • 15.5 oz can black beans, rinsed and drained


  1. Brown turkey in a skillet over medium-high heat breaking up meat with a wooden spoon until it is no longer pink and cooked through.
  2. Mix in about half of the spice mixture (chili, paprika, cumin, oregano & optional cayenne). Turn off heat and set aside.
  3. Coat a large pot (cast iron is best, but not mandatory) with cooking spray over medium heat. Cook onion, stirring occasionally, until soft but not browned, about 5 minutes.
  4. Add garlic; cook, stirring for about 1 minute.
  5. Add carrots, celery and peppers; cook, stirring occasionally, until soft about 5 minutes.
  6. Add the remaining spice mixture (chili powder, paprika, cumin, oregano, & optional cayenne).
  7. Add cooked turkey to pot and mix together.
  8. Stir in broth, both types of beans and Traditional sauce; bring to a boil.
  9. Reduce heat to low and simmer, uncovered, stirring about every 5 minutes until the chili thickens to your desired consistency about 35-40 minutes.

Serves 12

Recipe and Photo reprinted with the permission of Due Cellucci

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