Red Curry Noodles

Red Curry Noodles
Serves 6

1 lbs spaghetti or Chinese egg noodles, cooked
2 clove garlic
1 Tbs ginger
2 thai chile, minced
3 chopped shallot
3 Tbs red curry paste
1 red pepper, batons
1 smaller Napa cabbage, sliced
Handful broccoli or other veg
1 pack tofu, squares
2 Tbs fish sauce, 1 Tbs soy
1 Tbs sugar
juice of 2 lime
1/3 cup peanut butter
1 can coconut milk or (healthier) 1 can chicken stock
scallion, cilantro, chilies, peanuts

Cook noodles
Mix PB, milk/stock, soy sauce, fish sauce, lime juice, and sugar, set aside.
Stir-fry shallot, garlic, ginger, chile, for minute. Add curry paste and cook another minute. Add red pepper and hard veg and cook for 2 minutes. Add napa and cook until wilted down mostly. Thicken with some cornstarch if using stock.
Mix everything together, heat through, and serve with garnishes.

Sweet Potato, Eggplant and Spinach Curry

Sweet Potato, Eggplant and Spinach Curry
Serves 4

ingredients
1.5 lbs sweet potato, cubed
1 lbs eggplant cubed
10oz spinach, blanched and chopped
1 can chickpeas, drained
1 heaped Tbs cumin
2 cloves garlic, minced
1 chile, minced
1 small onion, chopped
1 Tbs curry power
1 tsp black mustard seeds
1/4c tamarind water + 1/2c water
2T fish sauce
salt
1/4 tsp turmeric powder
cilantro
Lime

Heat oil in a saucepan on low heat. Add the onions and cook until golden. Add
cumin, mustard seeds, and garlic. Cook until seeds pop.

Add the sweet potato pieces and cook for 5 minutes until the sweet potato is
half cooked. Stir occasionally. Mix in the eggplant cubes, spinach, salt, curry
powder, turmeric powder, fish sauce, and tamarind water. Cook on medium heat
until the sweet potato and eggplant is tender. Add chickpeas and heat through.

Garnish with cilantro and lime and serve.

Spicy Macaroni with Clams and Sausage

Spicy Macaroni with Clams and Sausage
Serves 6

* 2 tablespoons pure olive oil
* 1 1/2 cups coarsely chopped Spanish onion
* 1 celery rib, finely chopped
* 4 garlic cloves, thinly sliced
* 2 tablespoons tomato paste
* One 28-ounce can crushed San Marzano tomatoes
* 1 teaspoon finely chopped thyme
* 1 teaspoon finely chopped marjoram
* 1 bay leaf
* 1 pound hot Italian sausages, bulk
* 1 pound shell pasta
* 1/4 cup dry white wine
* 2 big cans "whole baby clams", reserving 1/4c juice
* 1 teaspoon crushed red pepper
* Salt and freshly ground black pepper
* 1/4 cup chopped flat-leaf parsley

1. Heat the oil in a large saucepan. Add the onion, celery and half of the
garlic and cook over moderate heat, stirring, until tender, 8 to 10 minutes.
Add the sausage and brown. Add the tomato paste and cook, stirring, for 3
minutes. Stir in the tomatoes, thyme, marjoram and bay leaf, cover partially
and simmer over low heat for 1 hour.
2. Cook the pasta, reserving a little water.
3. Reheat the tomato sauce in a large saucepan. tir in the pasta, clam
liquid and crushed red pepper and reheat thoroughly, about 8 minutes. Add the
clams and season with salt and black pepper. Sprinkle with the parsley and
serve.

Khao Soi

Khao Soi
Serves 4-6

1.75 lbs chicken thigh, cubed
1 pack Chinese pickled mustard greens (roughly chopped)
1 can of coconut milk
1 can chicken stock
3 tablespoons Thai red curry paste
3-4 heaping tablespoons curry powder
1/2 heaping tablespoon turmeric
5-10 dried red chiles
1 tablespoon Coriander
1 inch ginger, minced
3 smashed garlic cloves
4-8oz greens like kale, chopped
8oz brean sprouts
4 Shallots (thinly sliced)
Cilantro
2 Tbs Fish sauce
1 Tbs Sugar
Lime juice
1 lbs chinese egg noodles
Chinese hot chili oil

First, cook the noodles until just underdone a bit.

In a pot, add some oil and sauté the garlic cloves, 3 chopped shallots, and
dried chiles until fragrant over medium heat. Add red curry paste and using a
spatula, really break apart the paste so that it’s smooth. Then add the curry
powder, turmeric and mashed coriander seeds and stir everything together to
form the base for khao soi curry. Stir for about 3-4 minutes to bring out the
flavors.

Add the chicken and sauté for another 3-4 minutes and lather up all the chicken
with as much of the paste as possible.

Add 1 full can of coconut milk and stir well, plus 1 cup chicken stock. Add
fish sauce, sugar. Let the curry boil over low-medium heat for about 20-30
minutes to really marry the flavors. Add greens in the middle, if using.

Garnish with friend shallot slices, cilantro, Chinese pickled mustard greens
and and Chinese hot chili oil on the side.

Lamb and Chickpea Tagine

Lamb and Chickpea Tagine
Serves 4

2 lbs lamb, cubed
olive oil
Salt, pepper
Juice and rind of 1 lemon
3 cloves garlic, minced
1 inch ginger, minced
1 onion, chopped
1 large carrot, chopped
1 teaspoons each cumin, coriander, cinnamon, paprika
1/4 teaspoon tumeric
1/2 cup orange juice, optional
1 14.5-ounce can diced tomatoes, undrained if no OJ
1 14.5-ounce can chicken stock
1.5 cup dried apricots
1 cup dried figs, halved
1 15.5-ounce can chickpeas, drained
2 tablespoons honey
Handful cilantro, chopped

Cube the meat and season. Brown in a dutch oven, and reserve.

Add onion, cook until the onions are starting to become golden. Add garlic, ginger, carrot, and spices and cook 1 minute.

Add lamb and tomatoes and deglaze. Add stock and let cook 1.5 hours. Add fruit and chickpeas and cook 15 minutes. Finish with honey and cilantro, and serve with rice or couscous.

Chicken Mole Soup

Chicken Mole Soup
Serves 6

2 lbs boneless-skinless chicken thighs, cubed
3 cloves garlic, minced
2 chipotle peppers + adobo, minced
1 little box mole sauce (not paste)
4 cups chicken stock
1 can fire-roasted tomatoes, undrained
3 cups cubed potato or yucca
3 cups cubed zucchini
1 can black beans, drained
1 cup corn
1 large avocado, diced
juice of 1 lime
1 small red onion, raw, chopped fine
big handful cilantro, chopped

Start by cooking garlic and peppers until fragrant. Add chicken. season, and cook until no longer raw on the outside. Add mole and boil for a minute.

Add stock and tomatoes, bring to a boil, and simmer 45 minutes (1 hour if using potatoes). Add yucca and simmer 30 minutes (20 minutes for potatoes). Add beans and zucchini and cook 5 minutes.

Add corn, bring to a boil, and add remaining ingredients.

Pork with Plum and Raspberry Gastrique

Pork with Plum and Raspberry Gastrique
Serves 2

1 cup raspberries
2 plums, quartered
1/2 cup red wine vinegar
3 T sugar
salt

2 large pork chops
butter
ground mustard
1/2 cup chicken stock
1 shallot
1 tsp thyme
flour

Add the berry sauce ingredients to a saucepan and cook for 5 minutes. Mash up some and cook another 10 minutes, until syrupy. Strain and season with salt.

Season the pork chops with salt, pepper, and ground mustard. Cook with butter until 140f.
While pork rests, drain most of the fat and make a pan sauce with a flour roux, shallot, thyme, and chicken stock.

Serve pork with pan sauce, then drizzled with gastrique.

Black Bean and Beef Chili with Lime and Avocado

Black Bean and Beef Chili with Lime and Avocado
Serves 6

3 cans black beans, drained
8oz tomatillos, boiled
1 Chipotle chili pepper + 1tsp adobo
2 habanero peppers, if desired
olive oil
1 lb. lean ground beef
8oz can tomato sauce
1 large red onion, finely diced
2 roasted poblano peppers, diced
1.5 T regular chile powder
1.5 T Ancho chile pepper
1 T ground cumin or more
1 can beef broth
1-2 T tomato paste
Juice of 3 limes
1 bunch cilantro, chopped
2 avocados, diced

Drain 2 cans black beans into colander and rinse well. Puree the remaining can
beans, tomatillos, and the chile peppers. Process the beans and tomatoes about
2 minutes, until they are fairly smooth.

In bottom of heavy soup pot, heat 1-2 tsp. olive oil and brown beef, using the
back of the turner to break it into small pieces. Remove beef to bowl, then add
a bit more olive oil and 2/3rd the onions. Lower heat a little and cook onions
until they are softened but not starting to brown. Add all the chile powders
and cumin and saute about 30 seconds.

Add beef stock, browned ground beef, pureed bean mixture, drained beans and
tomato paste and simmer, uncovered, 30 minutes or a few hours.

Just before serving Chili, stir in the cilantro, lime juice, raw onion, and
avocado. Bring to heat and serve.

Burmese Chicken Coconut Noodle Soup

Burmese Chicken Coconut Noodle Soup
Ohn No Khauk Swe
6 to 8 servings

3 tablespoons fish sauce
3 tablespoons soy sauce
3 cloves garlic, chopped
2 tablespoons minced ginger
2 teaspoons ground turmeric
~2 pounds boneless chicken, cubed
1 large onion, chopped
2 teaspoons ground paprika
1 can coconut milk
4 cups chicken stock
1/2 cup garbanzo or lima bean flour whisked into 1/2 cup warm water to make a
smooth, runny paste
1 pound dried thin Chinese egg noodles, or any other noodle, cooked
Juice of 2 limes

Garnishes
6 hard-boiled eggs, peeled sliced
Slices chile, scallion, cilantro, etc

1. In a medium bowl, combine the fish sauce, soy sauce, garlic, ginger, and
turmeric. Add the chicken and mix well. Set aside.

2. In a medium heavy-bottomed pot or Dutch oven, cook the onions until soft and
translucent, 3 to 4 minutes. Add the paprika and mix until the onions are well
coated.

3. Add the chicken and raise the heat to medium-high. Stir and cook until the
chicken is no longer pink, 4 to 5 minutes. Add the coconut milk and stock and
bring to a gentle boil, stirring constantly to prevent the mixture from
curdling. Reduce the heat to medium-low, cover, and simmer gently for 20
minutes.

4. Stir in the garbanzo bean flour paste and return to a boil. Simmer over
medium-low heat until the sauce is thick like heavy cream, 5 to 10 minutes.
Adjust the consistency with more stock for a thinner gravy or more garbanzo
bean flour for a thicker gravy.

5. Mix in the noodles and serve. Garnish with eggs, chilies, onions, cilantro,
limes, and fish sauce as desired.

Orecchiette with Greens, Mozzarella and Chickpeas

Orecchiette with Greens, Mozzarella and Chickpeas
Serves 4

1 pound orecchiette
19oz can chickpeas, drained and patted dry
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
4 garlic cloves, minced
1 teaspoon crushed red pepper
1 bin grape tomatoes, halved
1 pound Swiss chard, stemmed and leaves coarsely chopped
8 ounces fresh mozzarella, cubed
1 can tuna in oil, drained
basil or parsley

Cook the pasta, reserving a cup of cooking water.
In a wide skillet, heat 1/4 inch of vegetable oil until shimmering. Add the
chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a
paper towel–lined plate, sprinkle with the cumin and coriander and season with
salt and black pepper. Discard the oil and wipe out the skillet.
Add the olive oil, garlic and crushed red pepper to the skillet. Cook over
moderately high heat until fragrant, 30 seconds. Add the tomatoes and cook
until softened, 3 minutes. Add the chard and cook, stirring, until wilted, 5
minutes. Season with salt and black pepper.
Add the pasta and some reserved cooking water to the big pot and cook over
moderate heat, stirring until incorporated. Add the mozzarella, tuna and basil
and toss. Spoon the pasta into bowls, sprinkle with the chickpeas and serve.

Gnocchi with Sausage, Peas, and Smoked Mozzar

Gnocchi with Sausage, Peas, and Smoked Mozzarella
Serves 4

1 lbs gnocchi
olive oil
1 pound sweet Italian sausage, casings removed
2 clove garlic, thinly sliced
1/2 tsp chile flakes
28oz San Marzano tomatoes, crushed
1.5 cup fresh shelled or frozen peas
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 pound smoked mozzarella, cut into 1/4-inch cubes
handful basil, chopped

1. Heat the oil in a skillet over medium-high heat. When the oil is hot, add the sausage. Use a wooden spoon to break it up. Move the sausage around and cook until the pink disappears and it’s browned, about 7 to 8 minutes. Add the garlic, wait a minutes, and add tomatoes, salt, and pepper.

2. Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook until they float to the top. Cook for 1 more minute.

3. While the gnocchi are cooking, evenly distribute the mozzarella over the sauce.

4. Use a wire-mesh skimmer to remove the gnocchi from the pot and place them and the peas directly into the skillet. Use a wooden spoon or spatula to carefully fold together the gnocchi and sauce.

5. Serve immediately.

Pumpkin and Sausage Baked Pasta

Pumpkin and Sausage Baked Pasta
Serves 4-6

1 pound Italian sausage
1 cup chopped onion
4 garlic cloves, chopped
1 teaspoon crushed red pepper
1 (15 oz) can pumpkin puree
1 cup chicken stock, or less
1 tablespoon dried sage
pinch of salt
1/3 cup fat free half & half
1 pound penne pasta, cooked
1/2 lbs kale or similar, cut
2 tablespoons chopped parsley leaves
1/2 cup grated parmesan or romano cheese

Preheat oven to 350 degrees. Cook sausage in a large, deep skillet until brown. Remove from skillet and drain over paper towel. Set aside.

Using approximately 2 tablespoons of fat from sausage, saute onion, garlic and crushed red pepper until soft. Stir in pumpkin, stock, kale, and sage. Add salt. Bring to a boil, then simmer for 5 minutes.

Stir in half & half and sausage and simmer until sauce comes together and thickens slightly. Turn off heat. Add pasta and parsley and gently toss all ingredients together to coat.

Grease a casserole dish and place mixture inside. Top with grated cheese. Bake for about 30-35 minutes, until top is golden brown.

Fig and Radicchio Risotto

Fig and Radicchio Risotto
Serves 4

3 tablespoons unsalted butter
1 onion, minced
2 garlic, minced
1 cup arborio or carnaroli rice
1.25 cups red wine
2 head radicchio, cut into chiffonade (*or even better marinated)
1.5 cups figs, chopped
6-8 cups warm chicken broth + water
2/3 cup Parmigiano Reggiano
finely minced fresh rosemary
1 lbs shrimp, cleaned

Place the chicken stock into a medium saucepan and heat. Keep warm.
Heat 2 tablespoons of the butter in a large saucepan over medium-low heat. When the foam subsides, add the onions and cook for 10 minutes, or until tender. Add the rice, increase the heat to medium and cook, stirring occasionally, for 5 minutes, or until translucent. Season with salt and pepper. Add the wine and cook until reduced to a glaze. Add the radicchio and the figs and stir until the radicchio has wilted.
Make risotto. Once almost done, quickly saute the shrimp with a little garlic, salt, pepper, and chili flake. Add to the risotto and mix through.
Remove from the heat, and stir in the remaining butter and the grated parmesan cheese. Add more stock if it's too thick.

Marinated Radicchio
4 heads radicchio
3 cups water
1 cup white wine vinegar
2 tablespoons sugar
1 cinnamon stick
½ tablespoon salt
½ teaspoon juniper berries
1 teaspoon black peppercorns
1/3 cup extra virgin olive oil

Cut the radicchio into quarters. Combine the remaining ingredients, except the olive oil, in a large pot. Bring to a boil over medium high heat and cook 5 minutes. Reduce the heat to low, add the radicchio, cover, and cook for 8 minutes, or until a sharp knife cuts easily through the root. Drain.
Mix with the olive oil, refrigerate, and allow to sit for at least 6 hours, and up to 1 week.

Bibimbap Soba Stir Fry

Bibimbap Soba Stir Fry
Serves 4-6

1.5 korean bbq beef, marinated, raw
8oz firm tofu, cubed
12-16oz soba noodles, cooked

Sauce:
1 clove garlic, minced
1 Tbs chili sauce
3 Tbs soy sauce
1/4c gochujang
1 Tbs korean red chile flake
1 tsp sesame oil
1 Tbs sugar

1 large carrot, matchsticks
1 red pepper, matchsticks
1 cup kimchi, drained and chopped
1-1.5 lbs bok choy or similar cut up
3 scallions, chopped

If you don't have pre-marinated beef, make 1.5 recipe of sauce, and marinate in the extra half recipe for at least 8 hours
Stir-fry the beef until just done. Remove to a big bowl.
Stir-fry the carrots with a spoonful of sauce until just cooked a little. Add red pepper, and remove to the big bowl once red pepper is a little cooked.
Stir-fry the tofu for a few minutes with a spoonful of sauce, and reserve again.
Stir-fry the kimchi until hot and some juice has evaporated. Add choy and a spoonful of sauce and mix around.
Add everything to the pot, including the rest of the sauce and a little water if needed, and mix it all up.

Goan Beef Curry

Goan Beef Curry
Serves 4-6

8 cardamon pods
1 teaspoon fennel
8 cloves
1 tsp cinnamon
1/2 teaspoon fenugreek
1/2 teaspoon black pepper
3 teaspoon coriander seeds
3 teaspoon cumin seeds
2 red onions, finely chopped
6 cloves of garlic finely chopped
1 Tbs ginger - grated
2 lbs stew beef - cut into cubes
1/2 teaspoon tumeric powder
2 teaspoon cayenne
1 can coconut milk
2 large potatoes cut into wedges (optional)

Remove the seeds from the cardamon pods, grind in the spice grinder with fennel. cloves, cinnamon, fenugreek, black pepper, coriander and cumin into fine powder.
In a heavy base pan, heat up the oil and saute finely chopped onion, garlic and ginger until fragrant.
Add cubed beef, cook until brown all over to seal the juice.
Add in the grounded spices.
Give a quick stir for a minute, add coconut milk.
Bring to boil then reduce heat, cover the pan and simmer for about an hour.
Add potatoes in the last 30 minutes.
Season with salt.
Simmer until the sauce thicken, potatoes and beef are tender.
Serve with Naan click here for recipe or basmati rice

Fusilli with Octopus and Bone Marrow

Fusilli with Octopus and Bone Marrow
Serves 4

1-1.5 lb trimmed octopus, thawed if frozen (overnight in fridge)
1 lb veal marrow bones
28 oz can San Marzano tomatoes
1 cup Sangiovese wine
4 cloves of garlic, minced
2 handfuls fresh basil, chopped
1 Tbs fresh thyme
1 lbs fresh fusilli
salt and pepper
Olive Oil

1. Place your veal marrow bones in an ice bath with a good amount of salt. Keep that ice bath cold, in the fridge, until you are ready to extract the marrow.

2. Cut up the octopus, if necessary

3. Lightly season the octopus with salt and pepper and add about a tablespoon of olive oil and sear the octopus, in batches if necessary, before setting aside.

4. Using the same pan add a bit more olive oil and now 3/4 the garlc and the basil's stems. Saute lightly for a few moments before adding the wine and tomatoes. Finally, throw the babies back in there. Bring the whole mess to a boil and then reduce it to a simmer for about an hour and half. Add more tomatoes, wine, or even water or stock if it gets too thick.

5. Sometime during that hour and half extract the marrow from your marrow bones using a paring knife. Just slide it around the edges and then sort of smoosh it out, digging the extra out if you have to.

6. Saute the marrow in another pan, perhaps a non-stick one this time, first on a low heat until it begins to render and then on a slightly higher heat as it releases some fat. When the fat starts to pool add in the thyme and the remaining garlic (chopped) along with some salt and pepper. When the marrow is somewhat cooked down add it back into the sauce at the 90 minute mark or thereabouts.

7. Optional - make a topping (maybe 1/3c) of crunchy bread crumbs cooked in olive oil, or similar.

8. Mix everything (plus basil) up, cook the pasta in the sauce for a minute, and serve topped with the above, and/or parmigiano.

Panzanella with Avocado, Corn, and Smoked Mozzarella

Panzanella with Avocado, Corn, and Smoked Mozzarella
Serves 2-4

4 cups sturdy bread, preferably a bit stale, cubed
1/4 cup extra-virgin olive oil
1/4 cup minced parsley
1/4 cup minced basil
5-6 large ripe tomatoes, chopped to equal about 4 cups
1 smaller cucumber, chopped to equal about 1.5 cups
1 ear corn, cooked
1 avocado, diced
1/2 small red onion, chopped- optional
8oz cubed fresh smoked mozzarella cheese
fresh lemon juice- optional
salt and pepper
arugula or other salad greens for serving

1. Mix bread, olive oil, herbs, and vegetables in a large bowl. Gently fold in the cheese, and add fresh lemon juice to taste, if desired.

2. Sprinkle with salt and pepper, then taste so you can adjust the seasonings, if necessary, Serve over arugula or other greens, and drizzle with additional olive oil before serving.

Satay Chicken Curry

Satay Chicken Curry
Serves 4

2 lbs chicken thighs, cubed
4 tomatoes, quartered
3 tbsp curry powder
1 tbsp sriracha sauce
3 stalks fresh curry leaves, if avail
2/3 cup unsalted dry roasted peanuts, coarsely ground
1 can coconut milk
1 cup water
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp palm sugar or brown sugar to taste
2 zucchini, cubed
3/4 lbs green beans, cleaned
juice of 1 lime

Spices (1 teaspoon of each):
Cumin seeds
Mustard seeds
Coriander seeds
Fennel seeds

Ground Paste:
4 cloves garlic
3 shallots or 1 small onion
2 lemon grass (whites)
1 inch ginger or galangal
2 fresh red chili


1. Using mortar & pestle, or food processor, grind garlic, shallots, lemon grass, ginger/galangal and red chili into a paste.
2. In a bowl, add water to mix the curry powder into a thick paste.
3. Heat oil in a wok on high, add the whole spices and fry for about 10 seconds. The spices will jump and pop in the wok, so keep them moving with your spatula to prevent them from burning. Turn the heat off.
4. Add in the ground paste and curry leaves. Stir fry on low-medium fire until translucent.
5. Add sugar, soy sauce, peanuts, curry powder paste and stir thoroughly. Simmer on low heat until a thin layer of oil rises. Be careful not to burn the paste.
6. Add chicken, and bring the heat up to medium-high. Add water and stir to coat the chicken.
7. Stir in coconut milk and mix well. Season with salt and a squeeze of lime. Gradually bring to a boil, then reduce the heat to medium, stir occasionally and let it simmer for 10 minutes.
8. Add tomatoes and continue to simmer for another 20 - 25 minutes until the curry sauce is smooth and chicken is cooked and tender. Garnish with cilantro, scallion, etc.

Ground Lamb and Spinach Curry

Ground Lamb and Spinach Curry
Serves 4

1 lbs ground lamb
1 lbs frozen chopped spinach, defrosted and drained
1 red onion, chopped
2 cloves garlic, minced
1 inch ginger, minced
1 tbs cumin
1 tbs coriander
1 tbs curry powder
1 tsp mustard seed
1/4 tsp tumeric
1/2 water or more
1 can diced tomatoes, undrained
1 sweet potato, diced
1 can chickpeas, drained
1 cup yogurt, cilantro, rice

Start by cooking lamb until brown. Drain and reserve for later. Next, cook onions in a dutch oven/saucepan until well browned. Add the garlic, ginger, and spices and cook for another few minutes - until aromatic.
Add the tomatoes, lamb, potatoes, and water to just cover, and cook about 15 minutes, until potatoes are almost done.
Add the chickpeas and cook 5 minutes, until potatoes are done. Add spinach and cook through, cook longer if there's too much liquid.
Finish with cilantro and yogurt, and serve over rice.

Pasta with Sausage and Escarole

Pasta with Sausage and Escarole
Serves 4-6

1 box farfalle
1 pint/container grape or cherry tomatoes, halved
1 head escarole, rough chopped
1 small onion, chopped
1 hot pepper, minced
3 cloves garlic, minced
1/4 tsp chile flakes
1 can chicken stock
1 lbs italian sausage, out of casings
1 tsp oregano

Cook pasta.
In dutch oven, cook garlic, onion, pepper, and chile flakes until softened. Add sausage and brown, breaking it up as it cooks.
Add escarole, oregano, and stock. Cover and braise 10 minutes, or until done.
Add tomatoes and cook 1 more minute.

Mix sauce in with the pasta, and serve.

Pesto-Chicken Pasta

Pesto-Chicken Pasta
Serves 6

1 box farfalle
2 chicken breast halves, cubed
1 large zucchini, half-moons
12oz broccoli florets
1 red pepper, thin-sliced
1 pint grape/cherry tomatoes, halved

Pesto:
3 cups packed basil
4 cloves garlic
1 cob cooked corn, in nibblets
1/3c pine, walnuts, pistachios, etc
1/4c chicken stock
olive oil
3 Tbs parmesan

Season the dust the chicken with flour. Cook in a pan until done. Once done, remove and cook the zucchini until browned and softened a bit.
Cook the pasta, adding the broccoli for the last minute.

Mix dry pesto ingredients, plus aggressive salt/pepper. With machine running, add oil slowly until texture is close but a bit wet. Add the cheese and mix to finish.

Mix everything together with the pasta and serve hot or cold.

Salad with Shrimp, Avocado, and Corn

Salad with Shrimp, Avocado, and Corn
Serves 4

1 box spring mix, washed
2 lbs shrimp
2 tomatoes, diced
1/2 cucumber, halved and sliced
1 ear corn, in nibblets
1 red pepper, halved and thin-sliced
2 avocado, diced
Miso-ginger salad dressing

Season the shrimp and quickly saute until cooked. Cool down.
While the shrimp cools, mix the rest of the salad. Add the shrimp, dress, and serve.

Mexican Pasta Salad, Differently

Mexican Pasta Salad, Differently
Serves 6-8

1 pounds fusilli pasta
olive oil

2 large chicken breast halves
4 ears corn
1 packet sazon
2 jalapeno

1 bag cherry tomatoes, halved
1 15oz can sliced olives
1/2 large red onion, chopped

3 tablespoons Dijon mustard
Juice of 2 limes
2 teaspoons chili powder
2 teaspoons ground cumin
1 large handful fresh cilantro, coarsely chopped
~1/4c sour cream

Cook fusilli pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse pasta with cold water to cool. Drain pasta well.
Season chicken with sazon and grill, along with the corn and jalapeno. Reserve, cool, and shred. Nibbeletize the corn.

Transfer pasta to large bowl. Add shredded chicken, tomatoes, corn, olives and chopped onion and toss.

Mix Dijon mustard and fresh lime juice in small bowl. Gradually mix in 1/3 cup olive oil. Mix in sour cream, minced jalapeño chilies, chili powder and ground cumin. Add dressing and chopped fresh cilantro to salad and mix to blend. Season to taste with salt and pepper.

Cold Peanut Noodles with Chicken

Cold Peanut Noodles with Chicken
Serves 6-8

1 pound fresh Chinese egg noodles or spagetti/bucatini
1 teaspoon sesame oil
2-3 smaller chicken breasts
1 red bell pepper, cut into strips
1 cucumber, cut into matchsticks
~1.5 lbs blanched broccoli, snap peas, snow peas, edamame, etc
3 scallions, chopped
1 red chile, chopped

Sauce
1/3 cup peanut butter
2 tablespoons oil
1 clove garlic, minced
2 tsp ginger, minced
2 tablespoons sesame oil
1/4 tsp black pepper
1 tablespoon honey or sugar
2 tablespoons soy sauce
2 tsp fish sauce
2 tablespoons red wine vinegar
1/4 cup water, to achieve good consistency
3-4 tablespoons chili bean paste or sriracha
Small handfull cilantro, chopped if mixing by hand

Make sauce, adding water as needed, in a blender or using a whisk; chill.
Poach the chicken, let cool, and shred.
Cook pasta - blanch veg during pasta cooking process in the water. Drain the pasta, rinsing

well, and then mix with some sesame oil.
Mix everything together and fridgerate at least 30 minutes.

Beef and Sweet Potato Stir-Fry

Beef and Sweet Potato Stir-Fry
Serves 4

1.5 lb beef, thin strips
pinch of ground cinnamon
2 Tbsp soy sauce
1 Tbs oyster sauce
1 tsp crushed red pepper flakes
3 cloves garlic, minced
1 Tbsp fresh ginger, minced
2 sweet potato, diced into 1 inch chunks (about 2.5 cups)
1 lbs asparagus, cut
1 smaller onion, thin sliced
1 can water chestnuts
Chicken stock, slurry

Directions

1. In a medium mixing bowl, add beef, applesauce, cinnamon, cloves, soy sauce, red pepper flakes, garlic and ginger. Toss to combine and set aside to marinate.
2. In a medium pot, add sweet potato chunks with 2 1/2 cups of water and bring to a boil over high heat. Once boiling, cook for 5-7 minutes until soft but still firm. Remove sweet potato with strainer or slotted spoon; do not drain water.
3. Return water to a boil. Add green beans and boil for 4 minutes, until soft but still firm. Drain and set aside with cooked potato.
4. In a large wok or skillet, add coconut/olive oil or butter over high heat. Once hot, add beef mixture and onion, tossing quickly until done, about 3 minutes. Then toss in spinach, sweet potatoes and beans. Cook for 1- 2 more minutes and serve!

Soto Ayam (Indonesian Chicken Noodle Soup)

Soto Ayam (Indonesian Chicken Noodle Soup)
Serves 6-8

Soup:
2 lbs chicken thighs, whole
6 cups water, at least
1/2 red onion, sliced
8-12 oz vermicelli or rice sticks, etc.
2 star anise
1 tsp allspice
1 tsp cinnamon
1 can coconut milk
2 small potatoes, cubed
1.5 cups bean sprouts
1 small napa cabbage, thin sliced.
Juice and rind of 1 lime

Spice Paste:
1 tsp pepper
1 tsp corander
1/2 tsp cumin
1/4c macadamia, walnuts, almonds
1/2 red onion
4 cloved garlic
1 inch minced ginger
2 tsp tumeric

Start by boiling the chicken and onion in the water. Once the chicken is cooked, remove, remove skin and bones, and shred the chicken. Keep the soup.
Grind the spice paste and reserve.
Cook the noodles.

In a side pan, fry the spice paste and lime rind with some oil for a few minutes, until it smells very good. Bring the soup to a boil and mix the paste in. Also add the spices for the soup. Add the potatoes, and cook until they are almost done - maybe 10 minutes.

Mix in the chicken, cabbage, and coconut milk, and bring back to a boil, adding water or chicken stock if it looks like there won't be enough once the noodles are added back in.

Once the cabbage is done wilting and cooking, add in the noodles, heat through, and finish with lime juice, fried shallots, sriracha, cilantro, scallion, etc.

Grilled Sausages and Vegetables on Polenta

Grilled Sausages and Vegetables on Polenta
Serves 4

1 lbs italian sausage, whole
2-3 zucchini, thick strips
1 small onion, sliced thick
2 med sweet potato, thick sliced, skin on
1 log polenta, or 8oz instant polenta
1 tomato, diced

Mix all the vegetables up with some oil, and salt and pepper them. Prick the sausage casings

with a knife to let out juices during cooking.
Grill everything until done.
Service with polenta with some tomato mixed in, plus maybe herbs and parmesan.

Black-Bean and Mango Salsa

Black-Bean and Mango Salsa
Makes about 1 qt

1 can black beans, drained and rinsed
1 large mango, diced
2 regular tomatoes, diced
1 jalapeno, minced
1/2c diced red onion
Juice of 1 lime
1T olive oil
salt and pepper
1 large handful cilantro, chopped

Mix it all up, season, and serve.

Pan Fried Curried Jerk Pork Chops with Mango Salsa

Pan Fried Curried Jerk Pork Chops with Mango Salsa
Serves 4

Pork/Plaintain:
4 cloves garlic, minced
2 teaspoons thyme
1 teaspoon brown sugar
1 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne
1 teaspoon curry powder
1/2 lime, juiced
4 prepped pork chops, about 2 lbs.
4 very dark plantains, cubed
Vegetable oil, for frying

Combine the garlic, thyme, brown sugar, allspice salt, pepper, cayenne, and curry powder. Rub into all sides of the pork chops, and let sit 30 minutes.

Heat oil in a very large pan (or grill them). Sear 3 minutes per side over med-high heat. Turn down heat and cook longer if necessary to get them done. Remove and let sit while plantains cook.

Heat more oil in the same pan, and cook the plantains for about 5 minutes, stirring often. Deglaze with the 1/2 lime's juice and water if necessary right before serving with the following mango salsa and rice if you want.

Mango Salsa:
1 mango, peeled, seeded and chopped
1/4 cup finely chopped red onion
1 Tablespoon cilantro, chopped
1 jalapeno pepper, finely chopped
Juice of 1/2 lime
salt and pepper

Combine in a bowl and chill for at least 15 minutes to allow the flavors to meld.

Roast of Curried Yogurt Chicken with Squash and Brussels Sprouts

Roast of Curried Yogurt Chicken with Squash and Brussels Sprouts
Serves 4

2.25 lbs boneless skinless chicken thighs, cleaned up
2 pounds butternut squash in 1-inch cubes
1.25 pounds brussels sprouts, bottoms cut off and halved
1 red onion, in wedges
vegetable oil
Salt and freshly ground pepper
1 cup plain fat-free Greek yogurt, plus more for serving
2 tablespoons minced fresh ginger or 2 tsp powder
2 large garlic cloves, minced
1 tablespoon Madras curry powder
Bread

Preheat the oven to 450°.

In a very large bowl, toss the butternut squash with the brussels sprouts, and onion wedges with oil to coat. Season with salt and pepper. Spread the vegetables on a large sheet pan or in a large roasting pan.

In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and a few tablespoons of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables.

Roast for about 50-60 minutes, until the until the vegetables are tender and the chicken is lightly browned. Serve with bread and yogurt.

Greek Shrimp with Fennel on Orzo

Greek Shrimp with Fennel on Orzo
Serves 3

1 lbs shrimp
1 bulb fennel, thin sliced, fronds reserved
2 cloves garlic, minced
1 can fire-roasted tomatoes, drained
1/2 can chickpeas
1 handful feta cheese
Salt and Pepper, oregano
1 lemon, juice (use peel below)

1/2 box orzo
1 can chicken stock, water
1 tomato, sliced
1/2 lemon peel, minced/grated
salt and pepper, oregano

Start shimp by sauteeing fennel and garlic in a pan in olive oil. Season a bit, and cook until fennel is well softened. Add tomatoes, cover, and cook for 5-10 minutes while the orzo goes.
Cook orzo by boiling in 1/2-1/2 chicken stock and water. Mix in 1 chopped tomato, 1 tsp oregano, salt and pepper, and minced lemon peel. Keep warm.
Once orzo is done, add chickpeas and shrimp to the fennel. Season and cook until done. Garnish with some chopped fennel fronds and a handful of feta cheese.
Serve with salad.

Pacri Nenas - Indonesian Pineapple Curry With Kofta

Pacri Nenas
Indonesian Pineapple Curry With Kofta
serve 6- 8

For Beef Kofta:
1 pound ground beef
2 tsp minced garlic
1 tbs minced ginger
salt and pepper

For the curry:
1/4 cup minced shallots
1 tbs minced garlic
2 - 3 jalapeno pepper, roughly chopped
1 tomato, roughly chopped
1/4 tsp roasted shrimp paste
1 tbs palm sugar, optional
1 medium size pineapple, peeled and cubed
1 whole star anise
1 stick cinnamon
2 whole cloves
1 lemongrass stalk
1 inch fresh galangal or ginger
1/2 tsp turmeric powder
1 tbs fish sauce
1 can coconut milk
1 can chicken stock
salt and pepper, to taste
2 tbs vegetable oil

Preheat oven to 350 degrees F.

Mix to combine ground beef, garlic, ginger, season with salt and pepper. Shape into bite-size meatballs. Arrange and bake for 15 minutes, turning them halfway, so they are brown evenly.

Into a bowl of food processor, add shallots, garlic, jalapeno pepper, tomatoes, roasted shrimp paste, and palm sugar if using. Process to make smooth paste, add water if necessary to keep the blade running.

Heat vegetable oil in a large soup pot set over medium heat. Fry whole star anise, cinnamon, cloves, lemongrass, and fresh galangal for a few seconds, just enough to make the oil smell good. Add spice paste, turmeric powder. Stirring for few more seconds until fragrant. Pour in half of the coconut milk and stock, add pineapple chunks, and fish sauce. Stir to mix, then turn the heat to medium low, simmer for about 5 minutes. Now, add kofta, continue to simmer for another 5 minutes. Lastly add the remaining coconut milk and stock, bring back to a low simmer so that the milk won't break a part, about 2 to 3 more minutes. Taste and adjust seasoning as needed. Serve with rice.

Orecchiette with Sausage and Rapini

Orecchiette with Sausage and Rapini
Serves 4-6

1 box orecchiette
1 large bunch rapini/broccoli rabe, bottom 1/4inch cut off
1 lbs sweet sausage, out of casings
1 small onion, fine dice
4 cloves garlic, minced
1 mild chile, minced
28oz crushed tomatoes=

Brown sausage in a pan, breaking up as much as possible. Add onion/garlic/chile and cook over lower heat until softened.
Add tomatoes and simmer for as long as you can...at least 15 minutes as pasta/rapini cook.

Bring pasta water to a boil. Cook the whole rapini for about 1 minute, until brightened, and reserve. Use water to cook the pasta.

Cut the rapini into 1 inch segments. Mix everything in a pot and serve with parmesan.

Five-spice Chicken Stir-Fry with Cabbage

Five-spice Chicken Stir-Fry with Cabbage
Serves 4

1.5 lbs chicken breasts, chunked
5-spice powder
1 small onion, diced
2 cloves garlic, minced
1 tbs ginger, minced
6 long hot chiles, chopped
1 small savoy cabbage, coarse shredded
3T soy sauce
1T vinegar
1T oyster sauce
Scallions, rice

Season the chicken with salt and 5-spice and a bit of soy, let sit 30 minutes.
Brown the chicken in a wok and reserve.
Cook onion/ginger/garlic, chiles for 1 minute, and add cabbage. Once cabbage is starting to cook down a bit, add liquids and sit around until cabbage is done.
Add chicken and scallions and serve over rice.

Beef Bourguignon

Beef Bourguignon
Serves 6

2.5 pounds stew beef, well dried
olive oil/butter
4 minced shallots
3 cloves chopped garlic
5-ounce piece of pancetta, chopped
1 tablespoon flour
1 bottle of red wine
1 can beef broth
2 bay leaves
1 sprig fresh thyme
1 lbs cipollini or pearl onions
1 lbs cremini mushrooms, quartered if big
1 lbs whole baby carrots
1.5 lbs giant turnip, cubed
1 bunch watercress, rough chopped (optional)
2T butter, 2T flour
Chopped fresh parsley


Preheat the oven to 250°. Heat oil in a pot, and brown the beef in batches.
The pancetta and shallots and garlic. Cook over moderate heat for few minutes, until
onion is browning a bit. Add 1 tablespoon of flour. Mix in well so that the flour doesn't form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper, meat and juices.Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.

Cut the bottom off the onions and boil for 2 minutes. Drain, cook and peel.

Add the carrots, onions, stock, and turnip to the pot and cook another 15 minutes, until done. (If it looks like it won't fit, boil the turnup separately and mix in later).

Once carrots are almost cooked, add a 2T butter/2T flour buerre manie, cook through, and add watercress.

Mix it all up and serve.

Moqueca de Peixe

Moqueca de Peixe
Serves 4

Dende or annatto oil (or peanut or olive)
2 lbs cod in chunks or shrimp or mix
1 smaller red onion, sliced
1 green + 1 red bell pepper, diced
5 cloves garlic, minced
1 tbs ginger, minced
2 chiles, minced
salt, pepper, paprika
1 can diced tomatoes, undrained
1 bottle clam juice
1 can coconut milk
1 can hearts of palm, drained and sliced into coins
Juice of 2 limes
1 smaller bunch cilantro, chopped
4 scallions, chopped

Make some shrimp stock if using shrimp.

Sweat onion and peppers down in dende/annatto until soft. Add garlic and ginger and chiles and cook another minute or two. Add tomatoes and some of the cilantro and season.

Cook the mix for 5 minutes, and then add coconut milk, clam juice, fish, and stock or water if needed. Cook until fish is almost done. Add hearts of palm, and cook until they are warm and fish is done.

Finish with more cilantro scallion, and lime. Serve with rice.

Dan Dan Noodles (Dan Dan Mein)

Dan Dan Noodles (Dan Dan Mein)
Serves 4-6

1lb ground pork
3T soy sauce
3T rice wine
Pepper

1lb Chinese wheat noodles
vegetable oil plus extra for the noodles
1 packet/knot Sichuan preserved vegetable
1 small onion, chopped
2 Tbl of Sichuan / Szechuan pepper (add more if you like it hot)
3T Chinese rice wine
4T soy sauce
1T peanut butter
1T dark soy sauce
3T red chilli oil
2 tsps brown rice vinegar or balsamic
1 can chicken stock (or less)
1T sugar
1 lbs chopped choy sum etc.
Sliced scallions and red chili

Mix the top ingredients and marinate at least 30min. Meanwhile, drain the Tianjin preserved veg. Cut into small strips. Cook noodles and mix with oil to keep from clumping.

In a wok, heat oil and stir-fry preserved veg and onion for a few minutes. Add pork and cook until no longer raw. Add the rice wine and cook for a further minute. Add the remaining ingredients and bring to a boil. Simmer for 5 minutes to develop the flavours.

Mix with noodles and garnish.

Simple Chickpea Curry

Simple Chickpea Curry (Chana Masala-ish)
Serves 2-3

1 medium onion, chopped
2 cloves/teaspoons garlic, minced
1 chile pepper, chopped
1.5 Tbs Curry Powder (or mix of cumin, coriander, tumeric...)
1 tsp salt
pepper
29-oz can of Chickpeas, drained
1 small sweet potato, diced
1 large tomato, chopped
1/2c water, or more if needed
cilantro

Cook onion in a saucepan until golden brown and starting to get caramelized. Add garlic, pepper, and spices and stir for a minute until fragrant.
Add chickpeas, tomato, and water and bring to a boil, scraping the pan to get flavor off the bottom. Turn down heat and simmer 10 minutes, or until potatoes are done.
Top with cilantro and eat with rice.

Chicken Curry with Tamarind

Chicken Curry with Tamarind
Serves 4

1/2 cup tamarind pulp (4 ounces)
1 cup boiling water
10 black peppercorns
6 dried red chiles
1 tablespoon coriander seeds
1 teaspoon cumin seeds
One cinnamon stick
2 tablespoons vegetable oil
2.5 lbs chicken thighs, in pieces
Salt and freshly ground pepper
1 large onion, minced
5 garlic cloves, minced
1 1/2 tablespoons minced ginger
1 teaspoon turmeric
2 chiles, minced
1 can coconut milk
10oz chopped spinach

Soak the tamarind pulp in boiling water, covered, until softened, 30 minutes. Strain and discard the seeds.
Add the onion to a dutch oven and cook over moderately low heat, stirring occasionally, until softened, about 6 minutes. Add the garlic, ginger, turmeric, ground spices and green chiles. Cook, stirring, until fragrant, 3 minutes.
Add the chicken and brown a bit.
Stir the strained tamarind water into the casserole. Return the chicken to the casserole and bring to a boil, then simmer over low heat for 20 minutes. Add the coconut milk and simmer for 20 minutes longer. Transfer the remaining chicken to the plate and simmer the sauce until very flavorful, about 8 minutes. Season with salt and pepper.
Add spinach and garnishes, heat through, and serve.

Kielbasa with Kraut and Potatoes

Kielbasa with Kraut and Potatoes
Serves 4

1 lbs kielbasa, cut into rounds
1 clove garlic, minced
1 large onion, half-moons
1 bay leaf
2 lbs saurkraut, drained
1 lbs red potato, cubed
1/4 tsp caraway seeds
2 Tbs grain mustard
1 beer

Brown the kielbasa in a very large skillet, remove.
Cook garlic and onion and bay (and s/p) for a few minutes, until softened.
Add kraut, sausage, and beer, and braise for 10 minutes.

Add potato and braise until done. Finish by mixing in mustard, and serve.

Tzatziki Potato Salad

Tzatziki Potato Salad
Serves 8

2.5 lbs Yukon Gold potatoes, cubed
Juice of 1/2 lemon
oregano, salt, pepper
olive oil
About 1.25cups or 2/3 tub tzatziki. Watch out for store-bought brands not made with yogurt...
1 Serrano pepper, minced
Some red onion and cut up tomatoes.

Mix the potatoes, lemon, oregano, salt and pepper, and olive oil to coat. Roast at 400 for 40 minutes, turning a few times, until firm but done. Let cool.
Mix with tzatziki and extras. Let sit for at least 1 hour, and then re-season and add tzatziki or extras, if needed.

Southwest Chicken Salad Salad

Southwestern Chicken Salad Salad
For two

4oz baby greens, washed
1 chicken breast...maybe 6oz, in bite-sized pieces
1 can black beans, drained
1 avocado, diced
ground cumin
ground chili powder (optional)
cherry/grape tomatoes, halved
red onion
juice of 1 lime
caesar dressing

Season the chicken and cook. Reserve
Mix everything else except dressing and lime. Add a pinch of chili powder if using, and a big pinch of cumin. Add enough tomatoes to look right...maybe half a container.
Add lime juice and dressing to taste.

SE Asian Beef and Broccoli

SE Asian Beef and Broccoli
Serves 2

1 lbs beef, sliced for stir-fry
1 tbs cornstarch, some soy sauce, etc
1 lbs broccoli, in florets
1 small onion, thick sliced
2 gloves garlic, minced
1 tsp chili-garlic sauce
1 can sliced water chestnuts
1 Tbs soy sauce
2 tsp fish sauce
pinch sugar
1 tsp wine or hsao-sing
cilantro, lime, scallion

Mix the beef with cornstarch and enough liquids to make it get a little pasty. Brown the beef in the wok on high heat, and reserve.
Cook the broccoli until half done and reserve.
Add the onion and garlic and chili-garlic sauce and cook for a minute. Add the broccoli back and cook another minute or two.
Add the various liquids and sugar and water chestnuts and toss until heated through.
Mix in some lime, cilantro, and scallion, and serve with rice.

Seco de Carne con Tamarindo (Beef Stew with Tamarind)

Seco de Carne con Tamarindo (Beef Stew with Tamarind)
Serves 6

7 oz (~1 cup) tamarind pulp
1 cup water
4 strips bacon, optional
2.5 lb stew beef, in chunks
1 tbs cumin
1 tsp allspice
1 tsp coriander
1/2 tbs annato
4 shallots, chopped
2 red bell peppers, minced
2 habanero peppers, minced
3 large tomatoes, chopped
8 garlic cloves, minced
1/2 bunch cilantro
1 bottle beer
1 Tbsp chili powder
2 Tbsp brown sugar

Boil a cup of water in a pan, and add the broken-up tamarind. Drop heat to low and let sit 20 minutes. Strain and reserve liquid.
Add the liquid to a blender along with the tomatoes and beer and puree. Pre-heat oven to 350.

If using bacon, brown in a dutch oven and reserve. Season the beef with salt, pepper, and the spices, and brown in batches. Reserve.

Now saute the shallots and peppers until cooked. Add the garlic and cook another minute. Deglaze with the tamarind puree, and bring to a boil.

Add half the cilantro, along with chili powder and sugar. Puree now if desired. Add the meat(s) to the pan, and let the stew cook in the oven for 2.5 hours.

Once done, skim the stew, add the rest of the cilantro, and serve with rice, avocado, etc.

Chorizo, Mushroom, and Pea Risotto

Chorizo, Mushroom, and Pea Risotto
Serves 4

2 cups/1 lbs Arborio rice
olive oil
1 onion, diced
2 cloves garlic, minced
8oz mushrooms, sliced thick
1 lbs chorizo, sliced
1.5 cups peas
6c hot chicken stock
parmsesan
cilantro

Brown chorizo in a little oil, and reserve.
In the same pan, fry onions and garlic for 2 minutes. Season with salt, pepper, and paprika. Add the rice and cook for a few minutes.

Make risotto.

Once almost done, add in chorizo and peas, and heat through. Finish with a handful of Parmesan, some cilantro, and some olive oil.