liangban sauce

• 4 parts soy sauce
• 2 parts dark chinese vinegar
• 1 part oyster sauce
• 1 part sugar
• 4 garlic cloves
• 1 spicy chili
• 2 sprigs cilantro
• sesame oil
• salt, msg

goma dressing

• 4 tbsp neri-gomma (or tahini)
• 1 tbsp ground toasted black + white sesame seeds
• 2 tbsp soy sauce
• 1 knob of garlic, grated
• 1.25 tbsp agave (to taste, you might like it sweeter)
• 1 tbsp vinegar
• 0.5 olive oil (usually vegetable oil, but prefer olive as it’s healthier)
• Lots of cracked black pepper

vinegar drinking shrubs

• fruit (seeds removed)
• sugar
• vinegar

Put fruit sliced in jar. Add sugar in half of fruit weight. Top off with vinegar. Shake to dissolve sugar. Leave out on the counter for a few days before refridgerating.

tomato kimchi

• cherry tomatoes, halved
• gochugaro
• fish sauce
• garlic powder
• sesame oil
• honey

Marinated Za’atar Bean Salad

• Canned chickpeas
• Canned butter beans: Strianese canned butter beans are recommended (also labeled fagioli bianchi di Spagna)
• Red onion
• Jarred artichoke hearts
• Castelvetrano olives or some pitted green olives
• Dressing:
  • shallot
  • lemon juice
  • parsley, mint
  • EVOO
  • zataar, sumin, cumin
  • 1 garlic clove

eat with ricotta or labneh smeared on pita

Shepherd's Salad

• shallot
• tomato
• cucumber
• anaheim pepper or green pepper
• feta
• parsley, mint, dill
• sumac, dried pepper
• lemon

Succotach

• corn
• squash (cooked as desired)
• beans
• greens
• feta
• whole grains like barley, quinoa

spinach muchin

• spinach
• minced garlic
• sesame oil
• sesame seeds
• salt to taste

blanche spinach and shock with ice water. Squeeeeeze water out. Mix everything else in by hand.

Potato Green Bean Salad

• Baby potatoes
• Green beans
• Castelvetrano olives or some pitted green olives
• Dressing:
  • shallot
  • lemon juice/wine vinegar
  • dill+other herb of choice
  • EVOO
  • dijon
  • honey
  • 1 garlic clove

Snap Pea Salad

• Sugar snap peas
• Fresh cilantro
• Frozen-shelled edamame
• Scallions aka green onions
• Dressing:
  • shallot
  • lemon juice
  • sesame seeds
  • sesame oil
  • chili crisp
  • honey
  • teensy bit of ginger
  • kosher salt

Kimchi Jjigae

• kimchi
• semi-firm tofu
• pork
• veg
• gochujang
• gochugaru
• stock

Stir fry kimchi and sliced pork. Optional pan fry tofu. Place everything in pot and sauce and fill with stock and let it come to a boil.

Broccoli Pasta

• broccoli heads
• sausage
• tubular short pasta
• parmesan

Boil broccoli until soft enough to mash. Cook sausage into bits. Combine broccoli and sausage with cooked pasta and add parmesan.

Ricecooker mixed rice

• rice
• fish
• veg
• flavorful cooking liquid
• optional: nori sheets

On top of rice place toppings. Cook until rice is done. Mix all contents. Optional turn into onigiri.

gateaux au yaourt

• 2 eggs
• yogurt
• 3 yogurt cups of flour
• 1 yogurt cup of sugar
• 1/2 yogurt cup of milk
• 1/2 yogurt cup of oil

Mix everything and bake at 350˚ for 25 minutes.

kolokithopita spread

• courgettes
• fresh mint, dill
• spring onions
• flour
• eggs
• seasonings
• feta

In a bowl lined with a tea towel, grate the courgettes. Then squeeze out the excess liquid and drain it from the bowl. Add the grated courgette back into the bowl, along with the chopped fresh mint, dill and spring onions. Add the flour, eggs and seasonings and stir to combine well. Crumble in the feta and mix once again until incorporated, then set aside. Preheat the oven to 180 degrees Celsius fan. In a pre-greased square dish, add each sheet of filo pastry making sure to brush each one with olive oil. Spread the courgette mixture and fold in the tops of the filo. Brush again with olive oil and carefully cut the pie into 9 pieces. Bake for 30 minutes or until golden brown. Leave to cool for at least half an hour before serving.

Sheet Pan Gnocchi

• cauliflower gnocchi
• cooked sausage
• veg
• acidic seasoning

Season everything and roast in oven at 375 degrees for 25 minutes, flip sausage halfway through.