Category: Dinner

Yield: 25-30 pierogis

Prep time: 10 minutes

Cooking time: 30 minutes

Ingredients:

• 1 large Yukon Gold potato, peeled and cut into equal-sized pieces
• 1/2 pound celery root, peeled and cut into equal-size pieces
• 2 tablespoons rice bran oil
• 1 medium yellow onion, sliced (I prefer diced)
• 1 teaspoon kosher salt
• 1/8 teaspoon black pepper

Recipe:

1. In separate medium sauce pots, cover the potatoes and the celery root with water and bring to a boil. Cook until both are fork-tender.
2. Meanwhile, add 2 tablespoons of rice bran oil to a medium sauté pan or skillet. Add the onions to the skillet and season wit the salt and pepper. Cook over medium heat, stirring occasionally, until the onions are deeply caramelized. Keep water on hand to deglaze the pan as needed to prevent any scorched bits.
3. Strain the potatoes and celery root. using a food mill, puree the potatoes and celery root

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Yield: 25-30 pierogis

Prep time: 15 minutes

Cooking time: 25 minutes

Ingredients:

• 1 medium bulb fennel, diced
• 3 teaspoons kosher salt, divided
• 3 tablespoons natural high-heat oil, plus more as needed (e.g. sunflower oil)
• 1 pound crimini mushrooms, finely chopped
• 1 leek, white and light green parts only, finely chopped
• 1/4 teaspoon freshly grated nutmeg

Recipe:

1. Preheat oven to 400°F.
2. Toss the diced fennel with 1 teaspoon kosher salt and enough neutral oil to cover completely. Spread evenly over a half-sheet pan and transfer to the oven. Check every 15 minutes or so until it is deeply caramelized and even charred in some spots.
3. Meanwhile, heat 3 tablespoons neutral oil in a large skillet. When the oil has heated, add the mushrooms, leeks, 2 teaspoons kosher salt and 1/4 teaspoon nutmeg to the skillet. The mushrooms will begin to release their liquids rapidly. Stir the mixture frequently until the cooking

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Yield: 24 pierogis

Prep time: 10 minutes

Ingredients:

• 2 cups (240 grams) all-purpose flour
• 1 tablespoon granulated sugar
• 3 tablespoons (43 grams) unsalted butter
• 2 large eggs
• 1/2 cup (113 grams) creme fraiche or sour cream
• 1 tablespoon of water, more or less as needed

Recipe:

1. In a medium bowl, whisk together all-purpose flour and sugar. Make a well in the center of your bowl and set aside.
2. Melt butter over medium eat in a small saucepan. Set aside to cool completely.
3. In a small bowl whisk together eggs, creme fraiche and cooled butter. Pour the mixture into the center of the flour and sugar well. Using your fingers, gently start combining your dry ingredients into the wet.
4. Using a circular motion, draw the dry ingredients from the sides of the bowl down into the middle until a dry and shaggy ball forms. Press and smash the dough ball into

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Yield: 24 pierogis

Preparation time: 10 minutes

Ingredients:

• 2 cups (240 grams) all-purpose flour
• 3 tablespoons (43 grams) unsalted butter
• 2 large eggs
• 1/2 cup (113 grams) creme fraiche or sour cream

Recipe:

1. Place flour in a medium bowl. make a well in the center and set aside.
2. Melt butter over low heat in a small saucepan. Let cool completely.
3. In a small bowl, whisk together eggs, creme fraiche and cooled butter. Pour the mixture into the center of the flour well. Using your fingers, gently start combining the flour with the wet ingredients. Using a circular motion, draw the flour from the sides of the bowl down into the middle until a dry and shaggy ball forms. Press and smash the dough ball into the sides of the bowl to pick up any stray dough bits.
4. Tip the dough onto the table and knead for 1 to 2 minutes

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• 2 skinless, boneless chicken breasts
• 1 egg, beaten
• 1 cup bread crumbs (more or less. I use Pepperidge Farms Italian Style)
• 1/2 cup flour (more or less)
• fried chicken seasoning
• vegetable oil, for frying

1. Heat the oven to 350°.
2. Pat chicken breasts dry with clean towel.
3. Beat egg in a bowl large enough to dip the breasts into.
4. Place flour in a separate bowl large enough to dip the breasts into (or a plate).
5. Place bread crumbs in a separate bowl large enough to dip breasts into.
6. Place breasts on a cutting board, and place a towel under the cutting board. Beat the breasts on both sides with a meat tenderizer until they’re about 1/2″ thick.
7. Liberally season both sides of the breasts with fried chicken seasoning.
8. Dip breasts into flour to coat all sides, then into egg to coat all sides, then into breadcrumbs to coat all sides.
9. Heat

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•  1/3 c coarsely chopped fresh cilantro
•  2 medium garlic cloves, finely chopped (or 1/4 teaspoon garlic powder)
•  1/2 teaspoon chili powder
•  1/2 teaspoon ground coriander
•  1/2 teaspoon ground cumin
•  2 tablespoons lime juice (or juice of one lime)
•  3 tablespoons olive or vegetable oil
•  1 lb boneless, skinless chicken breasts, sliced into short strips
•  salt
•  black pepper
•  1 medium bell pepper
•  1 medium red onion
•  6 tortillas (6-inch)
•  toppings (sour cream, cheese, rice, etc.)

1. Place spices, cilantro, garlic, lime juice, and 2 tablespoons of the oil in a dish and whisk to combine. Add the chicken and turn to coat with the marinade. Cover and refrigerate overnight.
2. Grill chicken in a frying pan with tall sides over medium heat; season with salt and pepper, stirring occasionally, until no pink is visible on outside of chicken.
3. Toss onions and peppers with 1 T oil, then add to chicken. Continue cooking, stirring

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• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• frozen broccoli
• 1 tablespoon olive oil or vegetable oil for the wok
• Rice for two

Marinade:

• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1 tablespoon reduced-sodium soy sauce
• 2 tablespoons vegetable oil

Sauce:

• 1/4 cup + 1 tablespoon reduced-sodium soy sauce
• 2 tablespoons flour
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 2 tablespoons water
• 1 tablespoon vegetable oil
• 1/2 teaspoon granulated garlic (or 4 garlic cloves, minced)

1. Mix the marinade ingredients in a small bowl – mix with chicken. Set aside.
2. In a small bowl, whisk together the sauce ingredients.
3. In a wok or large skillet over medium-high heat, heat 1 tablespoon vegetable oil.
4. Add chicken with its marinade and about half of the sauce mixture. Sauté until chicken is golden brown, stirring frequently (approx. 10-15 minutes, depending on size of chunks).
5. While chicken

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• 2 skinless, boneless chicken breasts
• 50 grams mayonnaise
• 30 grams grated Parmesan cheese
• bread crumbs (we use Pepperidge Farm – Italian Style)
• salt and pepper

1. Preheat oven to 425°.
2. Pat chicken breasts with towel until they are dry. Place in baking dish.
3. Season breasts with salt and pepper.
4. Combine mayo and cheese in small bowl.
5. Spread mayo/cheese mixture onto chicken breasts using rubber spatula.
6. Sprinkle bread crumbs over chicken.
7. Bake uncovered for about 25 minutes, or until thickest part of breast measures 165°.

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