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Optional Add-Ons:
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Instructions
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How To Prepare
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To Prepare:
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To Prepare:
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• 2 large eggs, beaten
• 4 cups low-sodium chicken broth (optional chicken stock paste)
• 1 tablespoon reduced-sodium soy sauce
• ½ teaspoon Kosher salt
• ½ teaspoon pepper
• ¼ teaspoon olive oil
• ¼ cup sliced green onions
To Prepare:
1. Boil 4 quarts of water. In a bowl, crack and scramble your eggs.
2. Generously season with cracked pepper and salt, continue to whisk.
3. Slowly whisk in olive oil.
4. In a separate bowl, add the chicken stock paste and boiling water, stirring and mashing to
combine. Make sure it is diluted completely.
5. When stock mixture is sufficiently combined, add to 4 quarts of boiling water.
6. Reduce heat to a simmer. Slowly drizzle the eggs into the soup while gently stirring in a
circle in the same direction. Stir in green onions.
7. Serve hot and enjoy!
Time: 45 minutes
Yield: 4 Servings
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To Prepare:
Time: 90 minutes
Yield: 4 to 6 Servings
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1. In a food processor place the chopped onion, carrot, celery, garlic, pancetta and mortadella with 2 tablespoons of olive oil and process. Take out of the food processor, put on the side.
2. In a large pot, add the blended vegetables, pancetta and mortadella, and brown the meats on low heat.
3. Add a few red pepper flakes, dried basil, the carton of Pomi Strained Tomatoes, and anchovy paste.
4. In a food processor, put the chicken livers, tomatoes, and wine, blend and add to the browning meats.
5. Add wine and basil to taste, stirring well to combine. If the sauce is too thick, add some beef broth, mixing it in slowly.
6. Taste the mixture, if it tastes too acidic, add a tablespoon of sugar. Cover and let simmer on low heat for 60-90 minutes.
7. Cook pasta until al dente.
8. Combine pasta and sauce, add fresh basil and cheese to taste. Serve hot, and enjoy!
Time: 35 minutes
Yield: 4 to 6 Servings
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Time: 35 minutes
Yield: 4 to 6 Servings
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Instructions:
1. Heat oven to 425 degrees.
2. In a large bowl, toss together the chicken with olive oil, garlic, and (optional) za’atar. Season well with salt and pepper
3. Place the shallots and grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
4. Nestle the chicken skin-side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture.
5. Roast for 25 to 30 minutes until the chicken is cooked through and the shallots and grapes at the edges of the pan begin to soften and caramelize.
6. Remove the thyme sprigs and broil for additional 2 minutes until the skin of the chicken is crispy and golden.
7. Scatter with chopped thyme and season with flaky salt.
8. Serve hot straight from the pan or move everything over to a platter. Enjoy!
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