Potato Salad

Potato Salad

Ingredients

3 large eggs
2 garlic cloves, grated
½ tsp salt
1 tbsp lemon juice, more as needed
1 large egg yolk
1 cup extra-virgin olive oil
¼ cup sour cream
½ cup celery, finely chopped
¼ cup red onion, finely chopped
2 lbs white or yellow potatoes
Black pepper, to taste
2 tbsp chives, finely chopped

Directions

Boil water in a small pot. Place 2 eggs and cover to cook. Bring to a boil over high heat for about 2 minutes. Remove pot from heat and cover for 8 minutes.

Transfer eggs to a bowl of ice water to cool down. Peel and dice into small pieces. Set aside.

In a blender, combine grated garlic, salt and lemon juice, and pulse for few times until combined.

Add in egg yolk, then pulse. With motor running, slowly drizzle in olive oil until completely combined and consistency is thick.

Scrape into a bowl and fold in sour cream. Toss in celery and red onion. Set aside.

In a large pot with salted water, put all unpeeled, clean potatoes. Water must be able to cover potatoes by an inch.

Bring to a boil over medium-high heat and cook for 15 to 25 minutes or until potatoes are tender.

Drain and cool the potatoes.

After cooling, dice the potatoes into 1 1/2-inch square.

In a large bowl, toss the diced potatoes together with diced boiled eggs and 2/3 of the dressing.

Refrigerate to cool down. Add the remaining dressing before serving.

Top with chopped chives.


Asian Beef Bowl

Asian Beef Bowl

Ingredients

2 lbs lean ground or minced beef
¾ tsp baking soda
6 tbsp hoisin sauce
3 tbsp soy sauce
1 tbsp tomato paste
1 tsp Asian sesame oil
1 tsp sugar
½ tsp red pepper flakes
¼ tsp white or black pepper
1 tbsp vegetable oil
4 cloves garlic, minced
2 tbsp fresh ginger, minced
scallions, chopped, light and dark green parts separated
FOR SERVING
Rice
Chopped cashews
Sesame seeds
Carrots, julienned
Bell pepper, julienned
Lettuce, chiffonade

Directions

In a large bowl, sprinkle baking soda into the meat and mash it with your hands. Let it sit for about 20 to 25 minutes.

In another smaller bowl, combine hoisin sauce, soy sauce, tomato paste, sesame oil, sugar, pepper, and red pepper flakes. Set aside.

After 25 minutes, in a large skillet, sauté ground beef over medium-high heat for 5 minutes or until slightly browned.

Add in the garlic, ginger, and light scallions. Sauté and stir continuously until softened.

Add the hoisin mixture and continue stirring until beef is coated with the mixture. Taste and adjust seasoning as desired. Stir in the remaining scallions.

Serve the beef over rice.

Top it with the chopped cashews, sesame seeds, and vegetables as desired.


Apple, Walnuts and Lettuce Salad

Apple, Walnuts and Lettuce Salad

Ingredients

1 tbsp sherry vinegar or champagne vinegar
1 tsp balsamic vinegar
1 tbsp freshly squeezed lemon juice
1 small garlic clove, minced
2 tsp Dijon mustard
Salt and freshly ground pepper, to taste
2 tbsp walnut oil
5 tbsp extra virgin olive oil
FOR THE SALAD
45 cups chopped lettuce like endive or escarole, and radicchio
2 apple, diced (about ¼-inch)
½ cup walnuts, chopped
½ cup feta or blue cheese, crumbled (optional)
¼ cup mixed parsley, chives, and tarragon, chopped

Directions

In a small bowl, whisk together sherry and balsamic vinegar, lemon juice, garlic, mustard, salt, and pepper.

Add the walnut and olive oil, continue whisking.

In a large salad bowl or any large bowl, combine all the salad ingredients.

Pour the prepared dressing and toss until well coated.

Serve immediately.


Red Wine & Shallot Steak Sauce

Red Wine & Shallot Steak Sauce

Ingredients

400 ml red wine
400 ml beef stock
3 tbsp butter
250 g shallots, sliced
4 tbsp olive oil
1 garlic clove, lightly crushed
1 Sprig rosemary
5 tbsp balsamic vinegar
Salt and ground black pepper, to taste

Directions

In a medium saucepan, add olive oil and sauté sliced shallots over high heat for about 3 minutes while stirring often until shallots are lightly browned.

Season with ground black pepper, then add the crushed garlic clove and a sprig of rosemary.

Continue cooking for another 3 minutes. Stir continuously to prevent the shallots from burning.

Pour in the balsamic vinegar and cook until it evaporates into a syrup.

Pour in your red wine and cook until reduced by two thirds.

Add in the beef stock and bring to a boil.

Turn down the heat and continue to simmer until reduced by two-thirds or around 250ml.

Remove garlic and rosemary.

Sprinkle a little salt to taste and whisk in the butter.

You may add any juices from the steaks just before serving.


Cheesy Baked Asparagus

Cheesy Baked Asparagus

Ingredients

2 lbs asparagus stalks, trimmed
¾ cup heavy cream
3 cloves garlic, minced
Salt and freshly ground black pepper, to taste
1 cup Parmesan cheese, shredded
1 cup shredded mozzarella
(optional) Red pepper flakes

Directions

Preheat your oven to 400º.

Prepare a baking dish and place your trimmed asparagus.

Pour heavy cream over asparagus, then scatter.

Toss in some garlic.

Generously season with salt and pepper.

Sprinkle on some Parmesan, mozzarella and red pepper flakes.

Bake for about 25 to 30 minutes or until cheese is golden and melty, and the asparagus is tender.


Butter Garlic Mushrooms

Butter Garlic Mushrooms

Ingredients

1 ½ lbs champignon mushrooms, cleaned
4 tbsp butter, melted
2 cloves garlic, minced
2 tsp Fresh thyme, chopped
1 tsp balsamic vinegar
Salt and ground black pepper, to taste

Directions

Preheat your oven to 375°

In a medium bowl, whisk together butter, garlic, thyme, and vinegar.

Evenly spread the mushrooms on a large baking sheet.

Pour the butter-garlic mixture over mushrooms and dash with salt and pepper. Toss to coat then spread back into an even layer.

Roast mushrooms for 15 to 18 minutes, until golden and tender.


Cream of Broccoli Soup

Cream of Broccoli Soup

Ingredients

1 tsp extra-virgin olive oil
1 yellow onion, sliced
1 tsp sea salt
Freshly ground pepper, to taste
4 cups cauliflower florets
3 cups unsweetened almond milk
3 cups broccoli florets, finely chopped
1 tbsp onion powder

Directions

In a large saucepan, sauté onion on extra-virgin olive oil over medium-high heat.

Add salt and pepper and continue cooking for 5 minutes, adding a couple of tablespoons of water to prevent it from burning.

Toss the cauliflower and milk. Cover the saucepan and bring to a boil, then reduce heat to simmer and cover for 10 minutes, or until florets are soft.

Add half of the chopped broccoli.

Transfer the mixture into the jug of your blender or immersion blender. Purée until the consistency is smooth. Return to pot.

Add the remaining broccoli and onion powder. Cover and cook for another 10 minutes, until the sauce thickens. Serve immediately.


Avocado Cream Pasta

Avocado Cream Pasta

Ingredients

12 oz spaghetti of your choice or zucchini spaghetti
2 ripe avocados, halved, seeded and peeled
½ cup fresh basil leaves
2 cloves garlic
2 tbsp freshly squeezed lemon juice
Salt and Pepper, to taste
cup olive oil
1 cup cherry tomatoes, halved

Directions

To make the sauce, use a blender, food processor, or immersion blender.

Blend the avocados, basil, garlic, and lemon juice.

Add a dash of salt and pepper depending on your preference.

Add olive oil in a slow stream while continuously blending until it emulsifies; set aside.

In a large pot of salted water, cook pasta according to package instructions; drain well.

In a large bowl, combine pasta with avocado sauce, top with cherry tomatoes. Serve immediately.