Ingredients: For the dressing: 1 tablespoonmild white miso 1 tablespoontoasted sesame oil 1/2 tablespoonyuzu extract 1/4 teaspoonHondashi 1 teaspoonhoney 1 teaspoonrice wine vinegar 1/2 tablespoontahini 2 dashesfive spice, divided For the greens: 3 ½ cupsdandelion greens, cut and loosely packed 2 cupspea shoots, loosely packed 3 to 4 stems fresh cilantro, roughly chopped For the... » read more
Ingredients: For the salad: 18 slices Boar’s Head FireSmith™ Flame Grilled Chicken Breast, cut into strips 4 slices Boar’s Head Naturally Smoked Bacon 2 heads romaine lettuce, cut into strips 1 cupcherry tomatoes, cut into small cubes 2 peaches, cut into small cubes 1 English cucumber or 2 Persian cucumbers, cut into small cubes 1... » read more
Ingredients: For the spicy syrup: 1/2 cupgranulated sugar 2 guajillo chiles, de-stemmed and seeded For the margarita: 2 ouncestequila blanco 2 ouncesmango juice or nectar 1 ouncefreshly squeezed lime juice Ice, for serving Fine sea salt, for garnish Lime wedge, for garnish Dried citrus wheel, for garnish Candied guajillo chiles, for garnish Directions: Bring sugar,... » read more
Ingredients: For the farro: Extra-virgin olive oil, for sautéing 1 cupfarro 1 medium onion, peeled and thinly sliced 1 poundsmall carrots, peeled and cut in half lengthwise 5 garlic cloves, peeled and smashed with the flat side of a knife 2 1/2 cupsvegetable stock, divided 1 (14.5-ounce) can whole tomatoes 1 tablespoonza’atar seasoning 1/4 preserved... » read more
Ingredients: 3 tablespoons neutral oil 3 chicken breasts, sliced 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 yellow onion, sliced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon chili powder 1 tablespoon cumin 1 tablespoon garlic powder 5 cups milk 4 cups penne... » read more
Ingredients: 1/4 cupsherry vinegar 1 small shallot, minced 1 teaspoonfish sauce 2 teaspoonsfreshly cracked black pepper Kosher salt, to taste Directions: Combine the vinegar and shallot in a bowl. Let soak overnight (this diminishes the bite from the shallot). When ready to serve, add the fish sauce and pepper, and season with salt to taste.