For the toasted walnuts ½ cupwalnuts A pinch of cayenne ¼ tsp salt 1 tbspmaple 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
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
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
Drizzle the ribs all over with olive oil.
Apply a generous amount of the spice rub to both sides, along with a few dash each of the bitters and sherry vinegar.
Cover over and refrigerate overnight.
When ready to cook, let ribs stand for 30 minutes prior to going in the oven.
Preheat oven to 400.
Move ribs to a lined baking pan fitted with a rack.
Pour 1/2 cup of water in the bottom of the baking pan, and then cover the ribs over tightly with tin foil.
Place pan carefully in the oven and cook for 90 minutes, until the ribs are fork tender.
Once cooked to the desired tenderness, set oven to high broil, uncover and cook ribs an additional 2-3 minutes on each side.
Move to a serving plate and dress with BBQ sauce.
Recipe and Photo reprinted with the permission of Hella Company
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)
Preparation
Soak noodles in cold water until soft for 20-30 minutes, drain and set aside
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.
Warm green curry sauce over medium heat, add chicken and cook through
Slice eggplant into quarters
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
Serve with steamed jasmine rice, brown rice or roti
Servings: 2
Recipe and Photo reprinted with the permission of Watcharee's Thai Sauces
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
Heat a pan to medium or start a grill
Pour a little oil on a paper towel and rub it onto the pan or grill grates
Put ribs onto the heat and do not move for 4-5 minutes
Flip ribs when sauce caramelizes and there are nice charred nubs near the bone and on the edges
Cook on the other side for another 2-4 minutes depending on the char preference
Finish with a drizzle of sesame oil and garnish with diced scallions
Recipe and Photo reprinted with the permission of One Culture Foods
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!
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 MaryBethClark.com.
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
Preparation - Roasted Brussel Sprouts and Shiitake Mushrooms
Preheat the oven to 400-degrees F/200 C
Rinse the brussel sprouts and mushrooms under cool running water. Drain
Cut each brussel sprout in half and then immerse in a bowl of cool water to add moisture
Remove the mushrooms stems from the caps. Reserve the mushroom caps
Put the stems in a small pan and reserve for making broth
Drain the raw brussel sprouts
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
Pour a spoonful or two of water into the bottom of each dish, just to barely coat the bottom to prevent burning
Place the roasting dishes in the center of the preheated oven and roast for 15-minutes
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)
Remove from the oven. When cool to the touch, slice or quarter the brussel sprouts and mushrooms
Preparation - Mushroom Broth
Pour 1 cup of water into the small pan holding the mushroom stems
Simmer over low heat for 20-minutes creating a light broth
Remove the stems and discard
Reserve the broth
Preparation - Soba
Bring lightly salted water to a rolling boil in a pot
Add the soba noodles, a few at a time, keeping the strands separate, submerge
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
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
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.
Mix in about half of the spice mixture (chili, paprika, cumin, oregano & optional cayenne). Turn off heat and set aside.
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.
Add garlic; cook, stirring for about 1 minute.
Add carrots, celery and peppers; cook, stirring occasionally, until soft about 5 minutes.
