Gochujang Turkey Ragu with Fresh Udon, Cilantro & Scallions

July 16, 2021

toasted sesame seeds ¼ oz fresh cilantro 10 oz fresh udon 3 TBL tamari soy sauce 1/4 cup tomato paste 2 TBL gochujang 1 TBL sugar 10 oz ground turkey 1 bunch curly kale garlic 3 oz scallions neutral oil salt & pepper 1. Prep ingredients Bring a medium pot of salted water to a boil. Trim scallions, then thinly slice. Finely chop 1 tablespoon garlic. Remove the kale leaves from stems; discard stems and coarsely chop leaves. 2. Brown turkey Heat 2 tablespoons oil in a medium skillet over medium-high. Add turkey and a pinch each of salt and pepper; use a spoon to break meat up into large pieces. Cook, without stirring, until turkey is well browned on one side, 3–5 minutes. 3. Start ragu To skillet with browned turkey, add scallions, garlic, gochujang,...

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Apricot-BBQ Chicken with Cavatappi pasta salad

July 13, 2021

\ 3 oz baby spinach 2 oz red radishes 2 TBL apricot preserves 3 TBL barbecue sauce 12 oz boneless, skinless chicken breasts 2 TBL mayonnaise garlic lemon ¼ oz fresh tarragon 6 oz cavatappi salt & pepper olive oil 1. Cook pasta Bring a medium pot of salted water to a boil. Add pasta to boiling water and cook, stirring occasionally to prevent sticking, until al dente, about 8 minutes. Drain pasta, rinse under cold water, then drain well again. 2. Make dressing While pasta cooks, pick and finely chop tarragon leaves; discard stems. Finely grate all of the lemon zest and squeeze 1 tablespoon lemon juice into a medium bowl. Cut any remaining lemon into wedges. Finely grate ¼ teaspoon garlic into bowl with lemon zest and juice, then stir in mayonnaise and tarragon. Season...

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