SERVES - 12

COOK TIME - 2 hours (+overnight proofing)

INGREDIENTS - Dough

• 250g Buttermilk or whole milk

• 7g Active dry yeast

• 100g Whole eggs (2 eggs)

• 18g Egg yolk (1 yolk)

• 108g Granulated sugar

• 570g Bread flour or all purpose flour

• 94g Unsalted butter, softened

• 6g Kosher salt

INGREDIENTS - Apple filling

• 1,135g Apples (2.5 lbs)

• 50g Granulated sugar

• 73g Dark brown sugar, packed

• 120g Water

• Juice from 1 lemon

• 1/2 T Cinnamon

• Pinch of salt

INGREDIENTS - Cinnamon Sugar Filling

• 113g Butter, unsalted, softened

• 170g Brown sugar

• 1 T Cinnamon

• Pinch of salt

INGREDIENTS - Cream cheese frosting

• 226g Cream cheese, softened

• 113g Butter, softened

• 210g Powdered sugar, sifted

• 1 tsp Vanilla

• Pinch of salt

TOOLS

• Medium sauce pan

• Vegetable peeler

• Chef’s knife

• Cutting board

• Measuring spoons

• Liquid measuring cup

• Rubber spatula

• Kitchen scale

• Kitchenaid mixer with dough hook and paddle

• Fork or small whisk

• Large bowl with lid or plastic wrap

• Bench scraper

• Offset spatula

• 9x13” Baking pan

DIRECTIONS - Apple filling

• Peel, core and dice the apples.

• Place the apples in a medium saucepan along with the granulated sugar, brown sugar, water, lemon juice and cinnamon. Stir together.

• Bring the apple mixture to a boil, then immediately turn down to medium-low and cover.

• Cook for about 1 hour, stirring occasionally. The apples should be very jammy with very little liquid left in the pan.

• Let cool completely and refrigerate until ready to use.

DIRECTIONS - Cream cheese frosting

• Using a mixer with the paddle attachment, beat the cream cheese and butter on medium low until it’s light and fluffy.

• Add the powdered sugar and mix together. Add the vanilla and pinch of salt, mix again.

• Set aside or refrigerate until ready to use.

DIRECTIONS - Dough

• Add the buttermilk and yeast to the mixing bowl. Gently whisk the eggs and egg yolks and add to the buttermilk.

• Add the flour and sugar to the buttermilk and egg mixture, then using the dough hook, mix on the lowest speed for 7 minutes.

• Once the dough starts coming together, between 1 and 2 minutes, add the salt. Then start adding the butter, 1 tablespoon at a time. When the butter is fully absorbed into the dough, add the next tablespoon.

• Form the dough into a ball and place in a large bowl, covered. Leave to cold proof in the fridge overnight.

DIRECTIONS - Assembly & baking

• When it’s time to make the rolls, pull the dough out of the fridge and let sit at room temperature for 30 minutes.

• Lightly flour a work surface and place the dough on it, then lightly flour the top of the dough. Roll out to a 24x18” rectangle. The dough should be about 1/4” thick.

• Evenly spread the cinnamon sugar filling over the dough, then the apple filling.

• Cut into 12 2” strips and roll individually or roll up the dough into a log and cut 2” pieces using dental floss or a serated knife. If the dough gets too hard to work with, refrigerate for 30 minutes to firm it up.

• Place the rolls in a 9x13” baking dish, cover and let rise for 30 minutes.

• Preheat the oven to 375 F. Pour the heavy cream over the rolls and bake for 30 minutes, or until the rolls are golden brown and set.

• Let cool before topping with the cream cheese frosting.

NOTES

• You can omit the apples entirely if you just want regular cinnamon rolls. However, since the apple filling brings a lot of cinnamon flavor, add one more T of cinnamon to the cinnamon-sugar filling.

• Use apple butter! The apple filling is essentially a “quick” stove-top version of apple butter, without pureeing. A store-bought apple butter will work fine, you just won’t get the texture from the apple pieces.

• Can I make the dough and bake in the same day? Yes! Simply skip the refrigeration step for the dough and let it rest on the counter, covered, until it doubles in size. Continue with the recipe and roll out the dough. Cold proofing increases flavor development in the dough, but it’s not necessary.

• If you like a little cinnamon roll with your cream cheese frosting (I’m looking at you, Karle), make a double batch of the frosting.

• Get creative! Change up the spices or add a different fruit. Choose your adventure!

SERVES - 8

COOK TIME - 30 minutes

INGREDIENTS

• 8 Tortillas, large

• 2 T Olive oil (or butter)

• 3 T Butter, unsalted

• 2 c Refried beans (see Pinto bean recipe)

• 20 oz bag diced Potatoes (see note)

• 10 eggs

• 1 lb Chorizo or pork sausage

• 8 oz Shredded cheese, Monterrey jack or a blend is suggested

• 8 oz Green chilis

• 1 tsp Lawrey’s seasoning salt or similar

• 1/2 tsp Paprika

• Salt to taste

TOOLS

• Large cast iron skillet or similar

• Can opener

• Measuring spoons

• Measuring cups

• Wooden spoon or metal spatula

• Whisk or fork

DIRECTIONS

• For the meat: Heat 2 T olive oil in a large skillet. Add the ground pork and cook through. Turn the heat to high for several minutes to get the extra yummy crispy bits. Set aside.

• For the potatoes: In the same pan, heat 2 T olive oil. Add the potatoes and sauté until cooked through and browned. This should take about 12 minutes. Test a potato by sticking a fork through a larger piece, there should be no resistance. No one likes a crunchy potato in a burrito, so don’t rush this step!

• For the eggs: While the potatoes are cooking, crack all 10 eggs in a bowl. Whisk thoroughly. Once the potatoes are done, move them to the side of your pan and melt 4 T of butter. Pour in the eggs and gently move the spatula through them. For extra fluffy eggs, let them set slightly before moving your spatula through again - don’t overwork your eggs or you’ll have small, tough bits. Mix in the potatoes as the eggs cook. Set aside.

• For the beans: Heat the beans in skillet or in the microwave until warmed through. Set aside

• Assembly time! Lay out the tortillas and add beans (1/4 c) in the center. Layer on the egg and potato mixture (1/3 c), meat (1/4 c), green chilis (2 T) and a sprinkle of cheese (1/4 c). Wrap up the burritos and serve with your favorite hot sauce!

• If not serving immediately, wrap each burrito in foil and keep warm in the oven, on the lowest temperature setting. If making a day ahead, store the burritos in the fridge until ready to heat!

• Reheating instructions

  • Oven: preheat the oven to 350F and bake (wrapped in foil) for 30 minutes, until the internal temperature reaches 165F.

  • Microwave: remove the foil and microwave for 2 minutes each, or until the internal temperature reaches 165F.

NOTES

• Can I sub in different meat? Absolutely! Use breakfast sausage, ground pork, bacon - whatever you’d like! Or skip the meat entirely for a vegetarian option.

• Potatoes: I’ve found that the small diced frozen potatoes cook up best and quickest. I’ve also used the refrigerated diced potatoes, but those are typically larger and take longer in the pan. You can also use fresh raw potatoes that you cut and peel yourself, I just recommend dicing them small.

SERVES - 8-12

COOK TIME - 1.5 hours

INGREDIENTS

• 1 lb Pinto beans, dried

• 1 White onion, halved (half whole and half diced)

• 4 Garlic cloves

• 1 Bay leaf

• 4 T Bacon fat, lard or olive oil

• 12 c Chicken stock, vegetable stock or water

• 1/2 tsp Cumin

• Salt to taste

TOOLS

• Stock pot

• Cutting board

• Chef’s knife

• Wooden spoon

• Measuring spoons

• Blender or immersion blender (optional)

DIRE…

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SERVES - 6

COOK TIME - 30 minutes

INGREDIENTS

• 2 T Neutral oil

• 1 tsp Sesame oil

• 2 Green onions, sliced thin (white and green part separated)

• 2 Garlic cloves, minced

• 1 inch Ginger, peeled and sliced

• 1 c White rice, short grain, uncooked

• 8 c Chicken stock

• 6 Eggs

• Chili crisp, for serving (optional)

TOOLS

• Cutting board

• Chef’s knife

• Medium saucepan

• Large stock pot

• Small bowl

• W…

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SERVES - 6

COOK TIME - 20 minutes

INGREDIENTS

• 4 T Butter

• 6 Buns

• 1 White onion, sliced thin

• 2 lbs Ground beef, 85/15

• Lawry’s seasoning salt

• 12 slices American cheese

• 1 Tomato, large, sliced (optional)

• Lettuce (optional)

• Equal parts ketchup, mayo, mustard (optional)

TOOLS

• Cutting board

• Chef’s knife

• Large cast iron pan

• Parchment paper

• Metal spatula

• Butter knife

DIRECTIONS

• Hea…

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SERVES - 4

COOK TIME - 15 minutes (plus 30 min for pressing tofu)

INGREDIENTS

• 2 T Neutral oil

• 1 block Firm tofu

• 1 small Green cabbage, chopped

• 1 Red bell pepper, large dice

• 1 small Red onion, large dice

• 4 Garlic cloves, sliced thin

• 1 T Chicken powder (optional)

• 3 T Oyster sauce

• 1/2 T Sugar (brown sugar or granulated)

• 1/4 c Water

• 1/4 c Roasted peanuts, chopped

• Salt to…

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SERVES - 4

COOK TIME - 1 hour

INGREDIENTS

• 2 c Oil

• 2 lbs Zucchini, sliced thin

• 1 Shallot, minced

• 2 Garlic cloves, minced

• 1 c Arborio rice

• 1/2 c White wine

• 4-5 c Vegetable or chicken stock

• 2 oz Parmigiano Reggiano, finely grated

• 1/2 c Fresh basil, roughly chopped

• 2 T Butter, frozen, cubed

TOOLS

• Large pot

• Wide, shallow skillet (for frying zucchini)

• Liquid measuring cups

• Im…

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SERVES - 8

COOK TIME - 30 minutes

INGREDIENTS

• 2 T Olive oil

• 2 T Butter, unsalted

• 4 ears Fresh corn

• 1 lb Zucchini, diced

• 1 small Red onion, diced

• 2 cloves Garlic, minced

• 1 Red pepper, seeds removed, diced

• 1-2 Jalapeños, seeds removed, diced

• 1 lb Yukon gold potatoes, peeled, diced

• 1 tsp White pepper

• 1 tsp Paprika

• 1 tsp Dried thyme

• 1/2 tsp Garlic powder

• 1 Bay leaf

• 6 c Chi…

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SERVES - 4-6

COOK TIME - 30 minutes

INGREDIENTS - Lamb Stuffed Zucchini

• 1 lb Ground lamb

• 1.5 lbs Zucchini

• 1 small Red onion, minced

• 2 cloves Garlic, minced

• 1/4 c Parsley, chopped

• 1/4 c Mint, chopped

• 1.5 tso Coriander

• 1 tsp Cinnamon

• 1 tsp Cumin

• 1 tsp Paprika

• 1/2 tsp Turmeric

• 1.5 tsp Kosher salt

• 2 T Olive Oil

• Sliced tomatoes and cucumber for serving

INGREDIENTS - Basmati…

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SERVES - 4

COOK TIME - 15 minutes

INGREDIENTS

• 8 oz Dried pasta, any shape

• 8 oz Asparagus

• 4 T Heavy cream

• 1/2 tsp Garlic oil (recipe below)

• 2 oz Parmigiano Reggiano, finely grated, plus more for serving

• 1 Lemon

• Kosher salt, to taste

• Black pepper, to taste

TOOLS

• Cutting board

• Chef’s knife

• Medium saute pan

• Stock pot

• Fine mesh strainer

• Wooden spoon

• Liquid measuring cup

• Measuring spoons

• Immersion blender

• Zester or fine cheese grater

DIRECTIONS

• Boil enough water to cook the pasta; salt the water. Trim the bottom ends off of the asparagus and discard. Chop the tips of the asparagus off and set to the side. Cut the rest of the asparagus stalks into 1/2” pieces.

• Once the water is boiling, add half of the chopped asparagus stalks and boil for 2-3 minutes, depending on the thickness of your asparagus. Leave the asparagus tips and the other half of the stalks to the side.

• Remove the cooked asparagus from the water, using a slotted spoon (do not dump out your water, you’ll use it to cook the pasta). Place the asparagus into a liquid measuring cup or a small bowl and add 1/2 c of the water, blend until smooth. Using a fine mesh sieve, strain the blended asparagus into your saute pan, heat off, and set aside.

• Cook the pasta according to package directions. About 1 minutes before the pasta is done, add the rest of the asparagus.

• Transfer the cooked asparagus and pasta to your sauté pan with the blended asparagus and cream. Turn the heat to high and sauté for several minutes, stirring contantly, add more pasta water if it begins to dry out.

• Turn off the heat and add the Parmigiano Reggiano and some lemon zest. Add the garlic oil, then salt to taste. Adjust the flavors as desired.

• Top with black pepper and more Parmigiano Reggiano. Enjoy!

GARLIC OIL

• Puree 5-7 garlic cloves with 1/3 cup olive oil. That’s it! Refrigerate or freeze whatever you don’t use.

NOTES

• Can I just blend some garlic into the asparagus or do I need to make the garlic oil? I highly recommend making the garlic oil. The oil really intensifies the pureed garlic and will brighten up the dish in a way that just the garlic won’t. It can last in the fridge for a couple of weeks and can be added to just about anything - pastas, meats, salad dressings, etc. A little goes a long way though, so you won’t need much!

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SERVES - 4

COOK TIME - 15 minutes

INGREDIENTS

• 1 lb Chicken thighs (about 4), skin on, bones removed

• 1 T Olive oil

• 1 Shallot, thinly sliced

• 2 Garlic cloves, thinly sliced

• 1/2 c Dry white wine

• 1/2 c Heavy cream

• 2 tsp Dijon mustard

• 8 oz Beech mushrooms

• 1 tsp Thyme or Sage, dried

• 1/2 tsp White pepper

• Kosher salt

• 1 Lemon, sliced into 4 wedges

• Parsley, finely chopped (opti…

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SERVES - 4

COOK TIME - 30 minutes

INGREDIENTS - Peanut Vinaigrette

• 2 small Shallot, minced

• 2 Galic cloves, minced

• 1 Thai chili, minced

• 3 T Lime juice

• 2 T Sugar

• 2 T Fish sauce

• 6 T Peanut butter

• 2 T Hoisin sauce

• 1.5 T Rice wine vinegar

• Salt to taste

INGREDIENTS - Salad

• 1 lb Fresh rice vermicelli noodles (see note)

• 1 head of Lettuce (Romaine or similar), chopped small

• 1 …

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SERVES - 4

COOK TIME - 15 minutes

INGREDIENTS

• 10 oz Canned tuna, drained

• 3 T Kewpie mayo

• 1 tsp Dijon mustard

• 2 T Lemon juice

• Zest of 1 lemon

• 2 T Dill, fresh, finely chopped

• 2 T Parsley, fresh, finely chopped

• 1 small Shallot, minced

• 2 T Dill pickle, minced

• 1/4 tsp Garlic powder

• 1/2 tsp Black pepper

• Salt to taste

• 8 slices Havarti cheese

• 8 slices Bread

• 4 T Butter or mayo

T…

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SERVES - 4

COOK TIME - 1 hour

INGREDIENTS - Pork Chops

• 4 Pork chops, bone in

• 3 Lemons

• 1/2 c Flour

• 1 tsp Paprika

• 1 tsp Garlic powder

• 1 tsp White pepper

• 2 Eggs

• 2 tsp Dijon mustard

• 2 cups Panko bread crumbs

• 1 cup Oil (neutral oil or olive oil)

• Kosher salt

INGREDIENTS - Lemon-Dill Sauce

• 1 T Olive oil

• 1 Shallot, minced

• 1/2 c White wine

• 1 tsp Dijon mustard

• 8 T Butter, cold, u…

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SERVES - 4

COOK TIME - 1.5 hours (plus marinating time)

INGREDIENTS - Chicken & Potatoes

• 1 Whole chicken

• 4 Garlic cloves, grated

• 1 T Sriracha

• 3 T Soy sauce

• 1/2 T Dark soy sauce

• 2 tsp Cumin

• 2 tsp Chili powder

• 6 Limes

• 2 T Fish sauce

• 1 T Brown sugar

• 2 lbs Potatoes

• 2 T Kosher salt

• 2 T Olive oil

INGREDIENTS - Green Sauce

• 4 T Lime juice

• 1 Avocado

• 1 c Cilantro

• 2 Jalapeños, seed…

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SERVES - 6-8

COOK TIME - 30 minutes

INGREDIENTS

• 16 oz Spaghetti

• 4 T Olive oil

• 2 oz Anchovies, in oil

• 1 oz Garlic cloves (about 5 cloves)

• 2 cups Simple tomato sauce

• 2.5 oz Green olives, pitted, roughly chopped

• 1.5 oz Capers, roughly chopped

• 1/4 cup Parsley, finely chopped

• 1/2 tsp Calabrian chili powder (peperoncino powder) (optional)

• Pecorino Romano, for serving (optional)

• Salt to taste

TOOLS

• Stock pot

• Large skillet

• Chef’s knife

• Cutting board

• Food processor

• Wooden spoon

• Liquid measuring cup

• Spider or pasta strainer (optional)

• Tongs (for plating, optional)

• Digital scale

DIRECTIONS

• Boil salted water in a stock pot and add pasta. Cook according to package directions.

• Using a food processor, puree the anchovies, with their oil, and the garlic. Depending on the size of your food processor, you may have to scrape down the sides a few times to make sure all the bits are incorporated.

• Add the olive oil and the garlic anchovy paste to a skillet. Turn heat to medium high and cook until the paste starts to separate, about 60 seconds.

• Add the simple tomato sauce to the pan and cook for another 2 minutes, concentrating the sauce slightly.

• Add the green olives, capers, parsley and peperoncino powder, if using. Stir to combine. If the pasta is not done at this point, remove the sauce from the heat.

• Once the pasta is cooked, add to the sauce with 1/2 cup pasta water. Sauté on high heat until the sauce sticks to the spaghetti - add more pasta water, as needed.

• Salt to taste.

• Serve with Pecorino Romano and extra parsley.

NOTES

• Can I make puttanesca without anchovies? No.

• Black olives are more traditional for puttanesca sauce, so use your favorite type of olive for this dish!

• This is a great sauce to make ahead - It will last in the fridge for several days or the freezer for 6 months.

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SERVES - 2

COOK TIME - 20 minutes

INGREDIENTS

• 6 oz Spaghetti

• 2 oz Guanciale or thick cut bacon

• 2 oz Pecorino Romano, finely grated

• 2 egg yolks

• 1 whole egg

• 1/4 tsp Fresh cracked black pepper

TOOLS

• Stock pot

• Medium skillet

• Chef’s knife

• Cutting board

• Small bowl

• Whisk or fork

• Food processor or cheese grater

• Wooden spoon

• Measuring spoons

• Liquid measuring cup

• Tongs

• Digital scale…

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SERVES - 6

COOK TIME - 1 hour

INGREDIENTS

• 1 lb Chicken breast, boneless, skinless

• 1 Red onion, large

• 2 Bell peppers (red, orange, yellow)

• 2 Jalapeños (optional)

• 6 10” Flour tortillas

• 2 limes

• 6 T Neutral oil

• 8 oz Monterrey Jack cheese (or cheese blend), shredded

• Avocado, for serving (optional)

• Cilantro, for serving (optional)

INGREDIENTS - Spice Mix

• 1/2 T Cumin

• 1/2 T …

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SERVES - 8-12

COOK TIME - 1 hour (plus 12-24 hours proof time and stretch/fold time)

INGREDIENTS

• 500g Bread flour

• 430g Water

• 30g Honey or sugar

• 30g Olive oil (plus more for baking)

• 7g Yeast

• 12g Salt

• Flakey sea salt (optional)

TOOLS

• Large bowl

• Kitchen scale

• Whisk or fork

• Bench scraper

• 9x13 Cake pan

• Parchment paper

INSTRUCTIONS

• Whisk together water, yeast, olive oil and h…

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SERVES - 6

COOK TIME - 30 minutes

INGREDIENTS

• 1/4 cup Olive oil

• 1 lb Eggplant, peeled

• 1 lb Dried short pasta

• 2 cups Vegetable stock

• 1/2 tsp Garlic oil (see note)

• 1 oz Fresh basil, roughly chopped

• 2 oz Pecorino Romano, finely grated

• 1/4 tsp White pepper

• Salt to taste

TOOLS

• Stock pot

• Large skillet

• Chef’s knife

• Cutting board

• Vegetable peeler

• Cheese grater or food processor

• …

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