Slow Cooker Maple-Brown Sugar Spiral-Cut Ham

1 1/2 cups pineapple juice 1/4 cup maple syrup 2 tablespoons Dijon mustard 1/4 teaspoon ground black pepper 1 (7-10 pound) bone-in, spiral-cut ham* 1/2 cup brown sugar, packed 15 whole cloves In a small bowl, whisk together pineapple juice, maple syrup, Dijon mustard and pepper; set aside. Place ham into a slow cooker. Sprinkle… Continue reading Slow Cooker Maple-Brown Sugar Spiral-Cut Ham

Slow Cooker Spiral-Cut Ham with Orange Glaze

1 cup orange marmalade 2 tablespoons Dijon mustard 1/3 cup freshly squeezed orange juice Zest of 1 orange 1 (7-10 pound) bone-in, spiral-cut ham 1/2 cup brown sugar, packed 15 whole cloves In a small bowl, whisk together orange marmalade, Dijon, orange juice and orange zest; set aside. Place ham into a 6-qt slow cooker.… Continue reading Slow Cooker Spiral-Cut Ham with Orange Glaze

Indian Caramelized Brussels Sprouts

2 tsp oil divided 1/2 tsp cumin seeds 1 lb brussels sprouts 1/2 cup (80 g) chopped onion 2 cloves of garlic 1/2 green chili 1/2 tsp turmeric 1/2 tsp garam masala or use spices and blends like curry powder, jamaican curry powder, ethiopian berbere for variation 1/3 tsp cayenne 1/2 tsp salt divided 1… Continue reading Indian Caramelized Brussels Sprouts

Bhutanese Ema Datshi

10 oz. chili peppers (a combination of jalapeño, serrano, anaheim or red chilies) 1 red onions, sliced 1 tomato, sliced 3 cloves garlic, crushed 1 tablespoon unsalted butter 10 oz cheese, grated (see note) Salt to taste 1 cup water (to cook the veggies) Heat a pan and add butter. Add the sliced onion, tomato… Continue reading Bhutanese Ema Datshi

Bhutanese Potatoes and Cheese (Kewa Datshi)

2 tablespoons vegetable oil, or as desired 4 chile peppers, slit and coarsely chopped, or more to taste 6 cloves garlic, minced 1 onion, diced 2 potatoes, peeled and cubed 3 cups water, or more if needed 1/2 teaspoon chile pepper powder Salt or to taste 1 cup grated fresh cheese (see note) 1 pinch… Continue reading Bhutanese Potatoes and Cheese (Kewa Datshi)

Bhutanese Pork with Potatoes (Kewa Phagsha)

3/4 pound pork chopped into small chunks 2 potatoes peeled and cut lengthwise into 8 pieces each 3 green chilies cut in half 1/2 onion diced 1/2 teaspoon chili powder 3 cloves garlic crushed 1 piece Ginger minced 1/2 tablespoon canola oil Szechuan pepper to taste Cilantro, for serving In a sauce pan put in… Continue reading Bhutanese Pork with Potatoes (Kewa Phagsha)

Bhutanese Pork Stew (Phaksha Paa)

2 Tbsp cooking oil 5 shallots (peeled and finely chopped) 4 cloves garlic (peeled and minced) 1 thumb-size ginger (grated) 2 red or green bird’s eye chili (seeded and chopped) 2 lbs pork loin (cut into thin slices) 1/2 lb Chinese radish/ daikon (peeled and slice thinly) 1 tsp paprika powder 2 cups chicken stock… Continue reading Bhutanese Pork Stew (Phaksha Paa)

Spring Green Soup with Leeks and Peas

2 tablespoons olive oil 1 large leek, white and light green parts only, thinly sliced into half-moons (about 3 cups) 12 ounces waxy potatoes, such as new potatoes or creamers, peeled and diced into 1/2-inch pieces 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 6 cups low-sodium chicken or… Continue reading Spring Green Soup with Leeks and Peas

Whole Roasted Cauliflower with Pistachio Pesto

FOR THE CAULIFLOWER: 1 head cauliflower, preferably orange (about 1 1/2 pounds) 2 tablespoons extra-virgin olive oil 2 small yellow onions, sliced 1/4 inch thick lengthwise 3/4 teaspoon kosher salt Pinch of black pepper FOR THE PESTO: Zest of 1 lemon 1/2 cup lightly packed cilantro and flat-leaf parsley leaves, plus more for garnish 1/4… Continue reading Whole Roasted Cauliflower with Pistachio Pesto

Air Fryer Buffalo Cauliflower

5 cups Cauliflower chopped, about one large head 6 cloves Garlic peeled and chopped 4 tablespoons Vegetable Oil 1/2 teaspoon Kosher Salt FOR THE SAUCE 1/3 cup hot sauce 2 tablespoons Butter or coconut oil for vegan 1 teaspoon Worcestershire Sauce FOR THE AIR FRYER Chop the cauliflower into evenly-sized florets and put them in… Continue reading Air Fryer Buffalo Cauliflower

Cauliflower Adobo

1 large cauliflower (2 1/2 to 3 pounds) Kosher salt 2 teaspoons black pepper, plus more as needed 3 tablespoons canola oil, plus more as needed 1/2 cup rice-wine vinegar 5 tablespoons soy sauce 2 teaspoons raw or light brown sugar 6 garlic cloves, smashed and peeled 3 bay leaves 1 Thai chile, halved lengthwise,… Continue reading Cauliflower Adobo

Roasted Cauliflower Salad with Halloumi and Arugula

1 large head cauliflower (about 2 pounds), cut into 1 1/2-inch wedges 1/2 cup olive oil 1 teaspoon Aleppo or 1/2 teaspoon red-pepper flakes 1 1/2 teaspoons ground coriander 3/4 teaspoon ground turmeric Kosher salt and black pepper 1 small shallot, minced (about 1/3 cup) 1/4 cup golden raisins 1 large preserved lemon, seeded, halved,… Continue reading Roasted Cauliflower Salad with Halloumi and Arugula

Buffalo Cauliflower

FOR THE CAULIFLOWER: 1 large head cauliflower, cut into medium and large florets (about 8 cups) 3 tablespoons extra-virgin olive oil Kosher salt and black pepper FOR THE BUFFALO SAUCE: 4 tablespoons unsalted butter 1/3 cup Buffalo-style hot sauce FOR THE YOGURT RANCH (OPTIONAL): 1/2 cup full-fat yogurt 1/4 cup buttermilk or mayonnaise 2 tablespoons… Continue reading Buffalo Cauliflower

Winter Minestrone

1/4 cup extra-virgin olive oil 1 yellow onion, chopped 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon kosher salt, or more as needed 1/2 teaspoon freshly ground black pepper, or more as needed 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 bunch (5 ounces) Swiss chard, trimmed and thinly sliced 5 ounces… Continue reading Winter Minestrone

Roasted Cauliflower Gratin

2 medium cauliflower heads (about 10 cups, 20 ounces florets) 2 tablespoons olive oil for drizzling 1/2 teaspoon salt 1/2 teaspoon pepper ——– 2 Tablespoon olive oil or butter 1 onion, diced or sub 2 fat shallots) 6–8 garlic cloves, rough chopped 2 tablespoons fresh chopped sage (or 2 teaspoons dry sage, or sub rosemary… Continue reading Roasted Cauliflower Gratin

Sheet Pan Warm Winter Salad

1 head cauliflower, cut into small florets 2–3 large carrots (or parsnips), peeled and cut into 1 inch thick pieces 1 fennel bulb, cored and cut in 1/3 inch thick wedges 1 red onion, sliced ito 1/2 inch wedges 14-ounce can chickpeas ( rinsed, drained and patted dry) about 1 1 /2 cups cooked chickpeas… Continue reading Sheet Pan Warm Winter Salad

Spring Sheet Pan Tarragon Chicken with Leeks and Asparagus (with Tofu Variation)

2 lemons 1/4 cup olive oil 4–6 garlic cloves, finely minced ( or use a garlic press) 2 teaspoons salt 1/2 teaspoon pepper 1 ounce package of fresh tarragon leaves, rough chopped, about ¼–? cup 1 extra large bunch asparagus, trimmed ( about 1 1/2 pounds) 1–2 large leeks, sliced into ½ inch thick rounds… Continue reading Spring Sheet Pan Tarragon Chicken with Leeks and Asparagus (with Tofu Variation)

Gobhi Musallam (Whole Roasted Cauliflower with Tomatoes)

2 tablespoon(s) ghee or vegetable oil 2 large tomatoes, cut in four pieces 2 medium bay leaves 1 1/2 teaspoon(s) garam masala 1 1/2 teaspoon(s) turmeric teaspoon(s) cayenne pepper 1 tablespoon(s) dried coconut 1 large cauliflower (about 900 gram) 2/3 cup(s) water 1/2 cup(s) chopped cilantro, to garnish 1 Whole lemon, sliced in several pieces… Continue reading Gobhi Musallam (Whole Roasted Cauliflower with Tomatoes)

Spicy Cauliflower Bites

1/2 large head of cauliflower, roughly 575 grams 3/4 cup chickpea flour 3/4 cup water sea salt and ground black pepper, to taste 1/2 cup Guntur Sannam Hot Sauce 1 1/2 tablespoons grapeseed or other neutral-tasting oil 1 tablespoon maple syrup Chopped cilantro, for garnish Preheat the oven to 425 Degrees. Line a large baking… Continue reading Spicy Cauliflower Bites

Pork Schnitzel with Warm Potato Salad

1/2 cup white wine vinegar 1 1/2 tablespoons sugar 1 teaspoon thyme leaves 1/4 cup canola oil, plus more for frying Salt and freshly ground pepper 1 pound small fingerling potatoes 3 garlic cloves 1 cup all-purpose flour 2 large eggs beaten with 2 tablespoons of water 2 cups panko (Japanese bread crumbs) Four 4-ounce… Continue reading Pork Schnitzel with Warm Potato Salad