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Ingredients: · 1 large green papaya (or 2 green mangoes), shredded · 5 cloves garlic, grated · 2 tsp ginger, grated · 2 shallot, sliced thin · 1 red chile, seeded and diced very fine · 2 T. coconut sugar · 2 T. lime juice · ¼ C. fish sauce · 5 oz. green beans, blanched, cut into 1 ½ inch segments · 1 carrot, julienned fine · 3 oz. cherry tomato, sliced in half · 3 T. chopped peanuts Instructions: 1. Very finely shred the papaya into long thin strips. Set aside in a large bowl. 2. In a small bowl, combine the garlic, ginger, shallot, chile, sugar, lime juice and fish sauce. Set aside. 3. Prepare the green beans, carrot, and cherry tomato. Add to the papaya. 4. Pour the dressing over the vegetables and toss well. Garnish with the chopped peanuts.

Ingredients: · 24 ounces cherry tomatoes (3 cups) · 3 tablespoons olive oil, divided · 3 cloves garlic · 12 ounces greens · 3 cups chicken or vegetable stock · 1 cup dry polenta · 2 tablespoons butter · ¼ cup cream · 4 ounces goat cheese (if desired, flavored or smoked) · Salt & Pepper to taste Instructions 1. Preheat oven to 425 degrees. 2. Oven Method for tomatoes (if using smoking gun): Place the tomatoes on a roasting pan and roast until just bursting, about 10-15 minutes. Using a smoking gun, place tomatoes in a bowl and cover with plastic wrap. Blow smoke into tomatoes until smoke dissipates. Let rest for 10 minutes. For grill method: Using a disposable pan, place soaked wood chips into base. Top with a piece of aluminum foil, perforated with holes. Place tomatoes on top of foil, wrap completely with foil and place on a high grill until smoking. Reduce flame and let tomatoes smoke for 20 minutes. 3. Heat the remaining 2 tablespoons oil in a large heavy pan. Add the garlic and saute gently until fragrant, but do not brown. Add the greens and saute until wilted and liquid has evaporated. Transfer to a bowl and set aside. 4. In a medium saucepan, bring the stock to a boil. Add the polenta slowly and in batches and whisk until smooth. Simmer until the polenta has thickened. Add the butter, cream and 2 ounces goat cheese, stir until smooth. Taste and adjust seasoning as necessary. 5. Serve the polenta immediately topped with the tomatoes, spinach and remaining goat cheese.

· 2 lb. potatoes, sliced ¼” thick on a mandoline · 3 T. butter, melted · Salt and Pepper · 1 bunch green onion, sliced · 8 oz. shredded white cheddar · ¼ C. crumbled bacon · 10 oz. shredded or cubed corned beef, cooked · Horseradish Sauce, recipe follows Preparation 1. Preheat an oven to 450. Cut the potatoes and lay them in a single layer on sheet trays. Brush with melted butter and season with salt and pepper. Bake in a preheated oven for 15 minutes, then flip over, and bake for another 10-15 minutes. Potatoes will be cooked through and crispy. 2. When the potatoes are cool enough to handle, start shingling half of them around the bottom of a large cast iron pan. Do a layer or green onion, cheddar, bacon, and corned beef. Top with the other half of potatoes and repeat with the green onion, cheddar, bacon, and corned beef. Place back in the preheated 450 degree oven on the bottom shelf. Cook until the cheese melts and is bubbly and is melted in the middle. Remove from the oven and drizzle with the horseradish sauce. Serve Immediately. Horseradish Sauce · ½ C. mayonnaise · 2 T. horseradish · Salt and pepper · ¼ tsp. worchestershire sauce · ¼ tsp. tabasco · ¼ tsp. Dijon mustard · 1 – 2 tsp. lemon juice · 1 -2 T. buttermilk (to thin out) Mix all except buttermilk together well. Use the buttermilk at the end to thin out to the desired consistency.

Ingredients: 2 tablespoons oil 1/2 onion, diced 3 cloves garlic, minced 1 carrot, diced 2 ribs celery, diced 1/2 cup farro, uncooked (I used the Trader Joe's Quick Farro) 1 can white beans, drained but not rinsed 1/2 cup diced ham 4 ounces mushrooms, sliced 1 tablespoons Italian Seasoning or mixed dry herbs 1/2 bag kale, ribs removed 6 cups chicken stock Salt & Pepper to taste Instructions: In a large stockpot, heat oil over medium heat. Saute onion, garlic, carrot, mushrooms and celery until softened and starting to pick up color. Make sure to season with salt and pepper. Stir in farro, beans, ham and seasoning. Cook until farro is ready, 10-20 minutes. Stir in kale and let cook for 5 minutes or until tender.

Ingredients: · 1 small onion, small dice · 3 carrots, small dice · 3 celery ribs, small dice · 5 cloves garlic, minced · 1 # ground lamb or beef · 3 T. tomato paste · 1 C. Guinness · 3 T. flour · 2.5 C. beef stock · 1/3 C. frozen peas · 1/3 C. frozen corn · 1/3 C. potatoes, diced and blanched · 2 tsp. Worchestershire sauce · 1 tsp. dried thyme or 2-3 sprigs fresh, stripped · ½ tsp. horseradish · Salt and pepper · 2 boxes premade pie dough · 2 eggs, beaten Preparation 1. In a large pot, sweat the onion, carrot, celery, and garlic until almost tender, and then add the ground lamb or beef, breaking it up into large chunks. Combine all ingredients well, and when ground meat is cooked through, add the tomato paste and cook slightly (being careful not to burn it to the bottom of the pan). When the paste is toasted deglaze the pot with the Guinness, scraping up anything that stuck to the bottom. Then add the flour and reduce heat to medium low and cook out the starches. Next add the beef stock, worchestershire, peas, corn, and potatoes. Bring to a boil and then reduce to a simmer. After everything las simmer for 30-45 mins or until it has thickened and reduced slightly, add the thyme, and horseradish. Continue to let simmer until the mixture has thickened will, but it still a little loose. Season with salt and pepper. Let cool slightly. 2. Roll out the pastry dough and cut into 5” – 5.5” circles. Place the meat mixture in the dough and fold over in a half circle; place on a silicone baking sheet lined sheet tray. Using a fork, crimp the folded edges. Brush lightly with the beaten egg. Bake in a preheated 385 degrees oven for 12-16 minutes, or until brown and cooked through. THE BAKE TIME IS APPROXIMATE.

Ingredients: · ½ # bacon ends and pieces, diced or smoked pork jowl · 2 T. butter · 2 ribs celery, small dice · 1 onion, small dice · 3 cloves garlic, minced · 2 T. flour · 4 C. clam/seafood stock · 2 medium potatoes or 1 large potato, peeled and diced · 2 sprigs thyme, fresh · 1 bay leaf · 2 C. heavy cream · 1 x 6.5 oz can chopped clams · 4 oz. cod, thick chunks · 4 oz. smoked salmon, thick chunks · 18-12 greentip mussels or ½ # PEI mussels or ½# shrimp, shell on or off · Salt and pepper · Crusty bread for serving Preparation: 1. In a dutch oven over medium low heat, add the butter and the bacon and cook until the bacon is rendered and brown. Remove the bacon the place on a paper towel to drain. Leave the fat in the pot. 2. Add the celery, onion, and garlic and potatoes. Cook until the vegetables begin to soften. Add the flour and cook until the starch has subsided. 3. Add the clam/seafood stock, thyme and bay leaf. Cook until the potatoes are tender and cooked through. Add the cream and clams and continue cooking until hot and thickened slightly. Add the cod, salmon, and mussels, cover with a lid and cook 3-5 minutes until the fish is cooked through. DO NOT STIR – IT WILL BREAK UP THE FISH! Add the bacon/jowl, check for seasoning and serve immediately with crusty bread.

Ingredients: · ½ lb. diced bacon pieces · 1 small onion · 3 cloves garlic, smashed · 1.5 lb. cabbage, shredded · 1.5 lb. potatoes, peeled and diced · 3 apples, peeled, insides removed, rough chopped · ¾ C. heavy cream, warm · 3 T. butter, melted in the heavy cream · Salt and pepper · Pinch of mace · 4 green onions, sliced Preparation 1. In a large dutch oven, add the diced bacon and cook over medium low heat until the bacon has rendered and is crispy. Remove the bacon and reserve. Add the onion and garlic to the pan and saute until fragrant and cooked. Season with salt and pepper. Next add the cabbage, potatoes, and apples. Cover with water and bring to a boil. Boil until the potatoes and cabbage are cooked. 15 minutes – approx., could be longer. When everything is cooked, drain the water well. Add the pan back to the stove with the heat OFF and mash while adding the warm cream and butter mixture. Combine well. Do not overwork. Season with salt and pepper and a pinch of mace. Transfer to a bowl and top with the sliced green onions and reserved crispy bacon.

Ingredients: · 2 T. butter · 1 onion, diced · 5 cloves garlic, minced · 1 # potatoes, cut in half, or cubed · 1.5 # corned beef, diced into ½ inch cubes · ½ C. chicken stock · 5 sprigs thyme · 1 bay leaf · 1 T. butter · Salt and Pepper Preparation 1. In a pot of cold water, add the potatoes and season with salt and cook until the potatoes are fork tender 2. In a large saute pan, melt the butter and brown. Add the onion, season with salt and pepper and saute until translucent. Next add the garlic saute until fragrant, 1-2 minutes. 3. Next, move everything around the sides of the pan and add the potatoes, cut side down and caramelize one side of the potato. Do not let burn. 4. Add the corned beef, chicken stock, thyme, and bay leaf. Turn down to a simmer and let the stock reduce to 1 T. Slight smash some of the potatoes. 5. Add the butter and season with salt and pepper.

Let's start with the regular old potato. It's really not all that regular at all... There are over 4000 varieties of potato in the world today and they are part of the nightshade family . What makes them so special… Are they really that different? Yes! Potatoes are classified by their starch content and divided into 2 main types: Waxy (or New) and Mealy (or Mature/or Starchy). Waxy - Waxy potatoes are thin skinned, have a high moisture content, high sugar content, and a low starch content. Most of the varieties of waxy potatoes are small and round though some are long and elongated. The flesh color of waxy potatoes is white, yellow, or blue, and the skin is white, red, yellow, or blue. Waxy potatoes are not optimal for deep fat frying. Great boiled whole and consumed unpeeled. Red potatoes and fingerling potatoes are examples of waxy potatoes. Pro-Tip when working with Waxy/New Potatoes: As these potatoes have more moisture and less starch, they will absorb less cooking water/mayonnaise/vinaigrette making them more resistant to breaking when tossed in a salad. Mealy - Mealy Potatoes are thick skinned, have a high starch content, low moisture and a low sugar content. Generally long shaped, they have rougher skin than a waxy potato and is often peeled. As the mealy potato is larger, drier and mealy when cooked, it is great for deep fat frying, baking and mashing. Russets and Idahos are examples of mealy potatoes. Yukon Gold potatoes are mealy potatoes, but due to their thinner golden flesh and golden flesh, make a great all purpose potato that if most often consumed unpeeled. Pro-Tip when working with Mealy/Mature Potatoes: As these potatoes are drier, starchier, and mealier than waxy potatoes, they become lighter textured when baked. Mealy potatoes are the best for frying because of the low moisture content, they won’t “pop” as much. Always store potatoes in a dry, dark area when temperatures do not exceed 65-70 degrees. Exposure to light will cause the potato to develop green areas. These areas contain Solanine (a natural deterrent produced when potatoes are uncovered so hungry insects and animals will not eat them) and will be very bitter and are poisonous in large quantities. Any green areas should always be cut off and discarded before cooking. Never refrigerate potatoes as the cool temperature will convert some of the potato starch to sugar making the potato sweet. This process can be reversed if you leave a refrigerated potato at a temperature of 50 degrees for two weeks. Potatoes should have dry, tight skins regardless of if they are mealy or waxy. And then we get to the important part! Mashed Potatoes - the king of potatoes. Here are some great tips on how to make a perfect mashed potato like a spud muffin. The best, creamiest, purest mashed potatoes. No sour cream, cheese, cream cheese, etc. Just 4 simple ingredients and a whole lotta science. Mashed Potatoes 101: Do you like fluffy or creamy mashed potatoes? Your potato choice matters. Choose russets for fluffy and golds for creamy. Use a combo of both for an amazing creamy and light texture. Save reds and purples for roasting and potato salad. Cut your potatoes in larger pieces to boil – smaller pieces take longer, cook unevenly and develop more starch, making pasty potatoes. It's true, I promise! Start with cold water and make sure to add salt! This will ensure that your potatoes cook evenly. Rinse that starch off the potatoes after boiling. This will help remove some of the starch for a lighter fluffy texture. Get rid of as much water as you can. After boiling, drain well. Then place potatoes back into the pan and onto the heat to zap out some of that residual moisture. Ditch the mixer. Use a ricer or food mill for perfectly smooth mashed potatoes and a masher for mashed potatoes with a little texture. The motion of the mixer overworks the starches, making that wallpaper paste that we are trying to avoid. Warm your ingredients. Don’t ruin all of your hard work by adding cold butter and cream to your mashed potatoes. This is the last step to your perfect mash! So next time you're thinking about whipping up some potatoes, put a little science behind your recipe! Here are four of our favorite potato recipes: Spanish Potato Tortilla Potato & Lentil Stew Potato & Chorizo Tacos Greek Potato Salad

Ingredients: · 1 ¼ pounds potatoes, 3 or 4 medium · 1 medium onion · 1 cup olive oil · Salt and freshly ground black pepper · 6 extra-large or jumbo eggs Instructions: 1. Peel and thinly slice potatoes and onions; it's easiest if you use a mandoline. Meanwhile, heat oil in an 8- or 10-inch nonstick skillet over medium heat. After 3 or 4 minutes, drop in a potato slice. When tiny bubbles appear around its edges, add potatoes, onions, a good pinch of salt and a liberal sprinkling of pepper. Gently turn mixture in oil with a wooden spoon, and adjust heat so oil bubbles lazily. 2. Cook, turning potatoes gently every few minutes, until they are tender when pierced with a small knife. Adjust the heat so they do not brown. If potatoes begin to break, they are overdone; stop cooking immediately. As potatoes cook, beat eggs with some salt and pepper in a large bowl. 3. Drain potatoes in a colander, reserving oil. Wipe out skillet, and heat over a medium flame for a minute. Add 2 tablespoons oil. Gently mix warm potatoes with eggs, and add to skillet. As soon as edges firm up, after a minute or so, reduce heat to medium-low. Cook 5 minutes. 4. Insert a rubber spatula all around edges of tortilla to make sure it will slide from pan. The top will still be runny. Carefully slide out onto a plate or into another pan of the same size. Cover with another plate, and holding plates tightly, invert them. Add another tablespoon oil to skillet, and use the spatula to coax tortilla back in. Cook 5 minutes, then slide from skillet onto a clean plate. Serve warm (not hot), or at room temperature. Do not refrigerate.

Ingredients: · 2 tablespoons oil · 1 onion, diced · 2 celery ribs, diced · 2 medium carrots, diced · 1 jalapeno, finely diced · 4 cloves garlic, minced · 1 tablespoon ginger, grated · 2 large tomatoes, chopped · 1 red pepper, diced · 1-2 russet potatoes, diced · 1 quart chicken stock · 1 cup lentils, soaked · 2 tablespoons Gather Ibzar · Salt & Pepper to taste · To Serve: Yogurt & Cilantro Instructions: 1. In a large pot, add oil over medium high heat. Saute onions, celery and carrots until starting to caramelize, seasoning with salt and pepper. 2. Add garlic, ginger, jalapeno and red pepper. Continue to saute until softened, seasoning every layer. 3. Add tomato and use the acidic juice to deglaze the pan, scraping up the fond in the pot. 4. Stir Ibzar into veggies and saute until fragrant. Add stock, potatoes and lentils. 5. Bring to a boil, then reduce to a simmer. Cover and let simmer for 20-30 minutes or until lentils and potatoes are softened. 6. If desired, top with yogurt and cilantro. Enjoy!

Ingredients: For the filling: · 1 pound chorizo · 2 medium potatoes, peeled and diced into 1/2-inch cubes · 4 guajillo peppers · 1 - 2 chipotle in adobo, depending on heat level · 1 cup chicken broth · 1/3 cup onion, diced · 3 tablespoons olive oil plus more for brushing tortillas · 2 cloves garlic, minced · 1 teaspoon cumin · 1 teaspoon oregano · 1/2 teaspoon paprika, smoked · 1½ tablespoons red wine vinegar · Salt & Pepper to taste · 1 cup cheese, shredded Toppings: · Lettuce, salsa, and cilantro · Tortillas to serve Method: 1. In a large skillet, preheat the oil to medium heat for 3 to 4 minutes. Brown the chorizo, remove and set aside. Do not drain grease. Add the potatoes and lightly season with salt and pepper. Cook for 8 to 10 minutes, stirring as needed. 2. While the potatoes cook, remove the stems and seeds from the guajillo peppers and tear them into smaller pieces. Place in a bowl with 4 cups of very hot water and let steep until softened. 3. Add the onions and garlic to the potatoes and continue cooking for 3 minutes. 4. Drain the guajillo peppers and transfer to a blender or food processor. Add chipotles, cumin, oregano, paprika, vinegar and chicken broth. Blend on high until smooth, then pour into the potato mixture. Stir well to combine, taste for salt and continue cooking for another 6 to 8 minutes or until sauce reduces. Mash the potato mix slightly with a masher. Stir in chorizo. Set aside. 5. For the tacos: Preheat a large comal or skillet to medium heat. Brush the corn tortillas on one side with olive oil. Lay them, oil side down, onto the hot comal. Fill one half with some filling and some cheese. Fold the tortilla closed to form a taco. Flip once the first side is brown. Continue cooking until both sides are lightly browned and crispy. Remove from heat and transfer to a serving plate, cover with a kitchen towel and let the tacos rest for 10 minutes. 6. Serve with tomato, cilantro, lettuce and salsa. Salsa Verde: Ingredients: · 1.5 pounds tomatillos · 2 tablespoons onion, finely diced · ½ cup cilantro, chopped · 2 cloves garlic, minced · ½ - 1 jalapeno pepper, whole · Juice of 1 lime · Salt & Pepper to taste Method: 1. Preheat oven to broil or highest temperature. Remove husks from tomatillos and cut in half. Place onto sheet tray. Add jalapeno to sheet try with tomatillos. Roast until charred and starting to blacken. 2. Add tomatillos with juice, jalapeno (seeded if desired) and all other ingredients to blender. Blend until smooth – add a little water if necessary. Season with salt and pepper to taste.