Serves 3 to 4 Ingredients: 2 Tablespoons lemon juice 2 Tablespoons olive oil 1 Tablespoon granulated sugar 1 Tablespoons soy sauce 1 Tablespoon black pepper 1 Tablespoon garlic salt 2 cloves chopped garlic 2 Tablespoons corn starch 1 pound tri tips, sliced to 1 inch thickness Directions: Create the marinade by combining all ingredients, except … Continue reading Overnight Tri-Tip Marinade
Serves 4 Ingredients: 1 pound pork shoulder 4 slices thick bacon 1 Tablespoon granulated sugar 1 Tablespoons brown sugar 1/2 cup soy sauce Juice from 1/2 lemon 1 red onion 1 Tablespoon Cumin 1 sweet potato 2 Tablespoons olive oil Directions: Preheat oven to 375 degrees. Place bacon strips on a pan, sprinkling with granulated … Continue reading Soy Glazed Crispy Pork on Sweet Potato Noodles
Serves 6 Ingredients: 6 slices of thick bacon 1 Tablespoon granulated sugar 1 cup creamy Cesar or Ranch dressing 1/2 cup blue cheese crumbles 1 garlic clove, minced 1 roma tomato 1 head iceberg lettuce 1 medium red onion 1/4 cup white vinegar Directions: Prepare the Bacon Preheat oven to 375 degrees Place bacon a … Continue reading Wedge Salad
(Serves 4) Ingredients: 4 flat iron steaks 2 pounds spinach 4 Tablespoons Butter 2 Tablespoons Olive Oil 1 onion, thinly sliced 2 Tablespoons bouillon 1 Tablespoon flour 3/4 cup 2% or whole milk 1 Tablespoon Dijon mustard Salt and pepper 2 Tablespoons Kosher Salt 2 Tablespoons cornstarch Directions for Creamy Greens: Thinly slice the onion … Continue reading Flat Iron Steak with Creamy Greens
Bouillon means "broth" in French Chef means "chief" in French To get vegetables extra green after they've been cooked, douse in cold water. This brings the chlorophyll to the surface and makes their color more vibrant.
As a wine geek myself, Cork Dork had high appeal for me! Bianca, our Princeton-educated narrator, describes how she decided to transition out of her job as an editor for a tech publication, and into the whirlwind world of wine. Lesson #1: You have to be obsessed to make is as a sommelier. The comrades … Continue reading Cork Dork by Bianca Bosker
This past May, I was lucky enough not only to go to Lightning in a Bottle, but also to see Chef Kayla Wexelberg do a workshop! She's the owner of the culinary company, Taste Your Roots, and also completely blew my mind with her philosophy on intuitive eating. She describes how the food we eat … Continue reading Chakras and Intuitive Eating