All Recipes

Drain can of tuna, season with vinegar, salt and pepper. Toast slices of bread lightly, then butter. Stir in mayo to seasoned tuna mix. Spread tuna-mayo mix over bread, slice and serve.

Cook fish fingers according to package instructions. Lightly toast bread, then butter and dress with a mixture of ketchup and mayo. Add fish fingers, slice and serve.

Washed asparagus and snap off fibrous bottoms, then pat dry. Drizzle with oil and season with salt and pepper. Cook on high heat (400) in air fryer for 8 minutes until crispy and slightly browned.

Chop cucumbers into ½ inch rounds and place in tupperware, well covered with salt. Shake lightly until cucumber rounds are covered in salt, set aside for 30 minutes. Stir together the soy sauce, rice vinegar, garlic, sugar, and sesame oil in a bowl. Rinse cucumber rounds under cold water and place on paper towels to dehydrate for 10 minutes. Add your dry cucumbers to the sauce and let marinate (covered, refrigerated) for at least 20 minutes. Drizzle with chili oil to personal preference.

Rinse 1 cup of farro, then add to pot of salted, boiling water. Boil for 7 minutes, until al dente. Roughly chop cilantro and whisk all remaining ingredients together in a bowl. Add salt, black pepper and chili flakes to personal preference. Drain water and stir cooked farro into the mixing bowl, then serve.

Wash, dry and prepare green beans by removing tips and cutting into 2-3" pieces. Add 1” of oil to a shallow pan and heat to 375 degrees. Do not let oil drop below 325 degrees or the beans will get oily. Fry green beans in 1-minute batches. Leaving them in too long will make them soft and flacid. Remove them and let dry on paper towels. Add 2 tbsps of your reserved frying oil to a pan and stir in garlic, sauteeing on low for 1-2 minutes until golden but not browned. Add the green beans back into the pan along with MSG, white pepper and salt to taste.

Preheat oven or air fryer to 425 degrees. Lightly toast bread, then butter outside of slices. Fill with shredded cheese, wrap in tin foil. Add to hot oven for 4 minutes, or until cheese has sufficiently melted. Remove from foil and serve.

Pat salmon fillet dry. Whisk together miso, sake, soy sauce, oil, and sugar in a bowl until combined. Place salmon and mixture into ziplock bag, ensuring salmon is fully covered. Leave refrigerated for at least 30 mins. Preheat broiler and foil-covered baking tray. When both are hot, place the salmon fillet on the tray and grill for at least 5 minutes. Take out when miso glaze begins to char and middle of salmon is warm.

Heat popcorn kernels in a hot pan, covered with a lid that allows some air to escape. Shake the pan as the kernels pop, so that none pop at the bottom. When popping slows to a stop, stir in butter and salt to taste, then serve.

Heat tortillas in a hot skillet, add shredded cheese and shredded roast chicken. When cheese melts, fold in half. Serve with guacamole or sour cream.

Wash broccolini and pat dry. Drizzle with oil, season with salt and pepper. Add to air fryer to cook for 8 minutes. Remove and serve.

Preheat oven to 400 degrees. Drain and rinse chickpeas, pat dry. Mix chickpeas with olive oil, salt, paprika and lemon pepper in a mixing bowl. Spread evenly over a baking tray, roast in oven (stirring halfway through), remove when sufficiently crunchy.

Melt ghee in a hot skillet. Once sufficiently heated, add scallops and season with salt and pepper in the pan. Sear on each side for 1-2 mins until browned, then serve.

Add 1 tbsp of oil to a skillet and get it piping hot. Add balls of ground beef and squash as flat as possiblle without separating them, season with salt and pepper. Sear for ~90 seconds, then flip the patty and add a slice of American cheese. Remove from skillet after 30-60 more seconds, when beef is cooked and cheese is melted. Add to bun, garnish with your choice of cornichons, onions, and/ or ketchup, then serve.

Pat chicken dry and season with salt and pepper. Heat a large skillet on medium high, then add 2 tablespoons of oil and let it get hot. Add chicken and allow to brown on both sides (8-10 minutes), then remove to rest. Add 2 more tablespoons of oil, as well as garlic and ginger. Stir for 1 minute and add soy sauce, vinegar and sugar. Continue stirring until mixture reaches a simmer (around 1 minute), then re-add chicken and cook until chicken is cooked through (around 5 minutes). The sauce will reduce and stick to the chicken. Once chicken is cooked, remove from heat and season with toasted sesame seeds, then serve.

Wash and boil farro in salt water, then drain. Mix all ingredients together in a large bowl and serve. Top with any favorite ingredients to personal preference.

Add black beans and their liquid to a pot and bring to medium-high heat. Cook for 10 minutes, stirring so that nothing sticks to the bottom. Add salt and lime juice, finish cooking for 2 more minutes until bubbling lightly. Garnish with roughly chopped cilantro and serve with a slotted spoon, to dispel extra liquid.