Ingredients:

• 1 tri-tip roast


• 1/2 cup soy sauce


• 1/4 cup brown sugar


• 3 cloves garlic, minced


• 1 tablespoon ginger, grated


• 1 teaspoon sesame oil


• 1/2 cup beef broth


• 1/4 cup rice vinegar


• 1 tablespoon cornstarch


• Sliced baguette or sandwich rolls


• Provolone or Swiss cheese slices


• Sliced green onions, for garnish


• Sriracha or chili garlic sauce, for extra heat optional

Instructions:

Put garlic, ginger, soy sauce, brown sugar, sesame oil, beef broth, and rice vinegar in a bowl

Slow-cook the tri-tip roast and pour the sauce over it

Keep the heat low for 6 to 8 hours, or until the meat is soft and shreds easily

Take the tri-tip out of the slow cooker and shred it

Put away

Add a little water to a small bowl and mix the cornstarch to make a slurry

Put the liquid from the slow cooker into a saucepan

Heat the liquid until it starts to simmer, then add the cornstarch slurry and stir it in

Make a sauce by cooking until it gets thick

To make sandwiches, put slices of cheese on a baguette or roll, top with a lot of shredded tri-tip, and drizzle with the sauce that has thickened

Add Sriracha or chili garlic sauce if you want and top with sliced green onions

Enjoy while hot!

Ingredients:

• 1 whole chicken, preferably pasture-raised


• Kosher salt


• Freshly ground black pepper


• 4 large eggs, preferably organic

Instructions:

Preheat your oven to 450F 232C

Season the chicken generously with kosher salt and freshly ground black pepper, both inside and out

Place the chicken in a roasting pan, breast side up

Roast the chicken in the preheated oven for about 50-60 minutes, or until the juices run clear when you pierce between the leg and the thigh

While the chicken is roasting, bring a pot of water to a boil

Gently lower the eggs into the boiling water and cook for exactly 7 minutes for a creamy yolk

Once the eggs are cooked, immediately transfer them to an ice water bath to stop the cooking process

Once the chicken is cooked through, remove it from the oven and let it rest for 10 minutes before carving

Peel the eggs and serve alongside the carved chicken

Ingredients:

• 1 lb linguine pasta


• 2 dozen littleneck clams, scrubbed


• 3 tablespoons olive oil


• 4 cloves garlic, minced


• 1 cup dry white wine


• 1 cup chicken or vegetable broth


• 1/2 cup heavy cream


• 1/4 cup chopped fresh parsley


• Salt and pepper to taste


• Grated Parmesan cheese for garnish

Instructions:

Follow the directions on the package to cook the linguine until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

For about one minute, until the garlic smells good, add the minced garlic

Pour the white wine and chicken broth into the pan after adding the clams

Put the lid on and cook for 5 to 7 minutes, or until the clams open

Take the clams out of the pan and set them aside

Delete any clams that aren't opened

Add heavy cream and chopped parsley to the pan and stir them in

Add pepper and salt to taste

When the linguine is done, add it to the pan and toss it around so that all of the sauce covers it

Lentil should be served with clams and sauce on top

Add grated Parmesan cheese as a garnish

Have fun!

Ingredients:

• 1 lbs 680g boneless pork shoulder


• 1 cup barbecue sauce


• 1/2 cup ketchup


• 1/4 cup brown sugar


• 2 tablespoons apple cider vinegar


• 1 teaspoon Worcestershire sauce


• 1 teaspoon garlic powder


• 1 teaspoon onion powder


• 1/2 teaspoon smoked paprika


• 1/2 teaspoon salt


• 1/4 teaspoon black pepper


• 4 hamburger buns


• Sliced pickles optional

Instructions:

Put the pork shoulder in a cooker that cooks slowly

Put ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper in a bowl

Mix every thing together

Add the sauce to the slow cooker and pour it over the pork

Put the lid on top and set the heat to low

Cook for 8 to 10 hours, or until the pork is soft and can be shred with a fork

After the pork is done cooking, shred it in the slow cooker and mix it with the sauce

In a toaster or on a grill, toast the hamburger buns until they are just barely browned

Put some of the saucy pulled pork on the bottom half of each bun

If you want, you can add sliced pickles on top

To make a sandwich, put the top half of the bun on top

Enjoy your pulled pork sandwiches while they're still hot!

Ingredients:

• 2 cans chickpeas, drained and rinsed


• 1 can coconut milk


• 1 onion, diced


• 3 cloves garlic, minced


• 1 bell pepper, diced


• 1 tablespoon curry powder


• 1 teaspoon turmeric


• 1 teaspoon cumin


• 1 teaspoon paprika


• 1 teaspoon ginger, grated


• 1 cup vegetable broth


• 2 tablespoons tomato paste


• 2 tablespoons olive oil


• Salt and pepper to taste


• Fresh cilantro for garnish

Instructions:

Warm up the olive oil in a big pan over medium-low heat

Put in the diced onion and cook for about 5 minutes, until the onion turns clear

Chop up some garlic, dice some bell pepper, and grate some ginger

For another two to three minutes, cook

Add salt, pepper, cumin, paprika, curry powder, and mix well

Wait one minute until the food smells good

Coconut milk, vegetable broth, and tomato paste should be added after the chickpeas have been drained

Mix things together well

Turn the heat down to low and leave the pan uncovered for 15 to 20 minutes

The sauce will thicken and the flavors will blend

Check the seasoning and make changes if needed

Serve hot over rice or naan bread with fresh cilantro leaves on top

Have fun!

Ingredients:

• 2 medium cauliflower heads, chopped


• 6 cloves garlic, minced


• 1/4 cup extra virgin olive oil


• 2 tablespoons lemon juice


• Salt and pepper to taste


• 2 tablespoons chopped fresh parsley optional, for garnish

Instructions:

Boil or steam the chopped cauliflower until tender, about 10-12 minutes

Drain the cauliflower and transfer it to a food processor

Add minced garlic, extra virgin olive oil, and lemon juice to the food processor

Blend until smooth and creamy

Season with salt and pepper to taste

Transfer the skordalia to a serving bowl

Garnish with chopped fresh parsley if desired

Serve chilled or at room temperature

Ingredients:

• 1 oz chocolate liqueur


• 1 oz vodka


• 1 oz strawberry liqueur


• 1 oz cream


• 1/2 oz chocolate syrup


• Fresh strawberries for garnish


• Chocolate shavings for garnish

Instructions:

For about ten minutes, place a martini glass in the freezer to chill it

Mix the chocolate liqueur, vodka, strawberry liqueur, cream, and chocolate syrup in a cocktail shaker

Fill the shaker with ice, then give it a good shake for 15 to 20 seconds

Pour mixture through a strainer into a chilled martini glass

Add some chocolate shavings and some fresh strawberries to the martini as garnish

Enjoy your tasty Chocolate Strawberry Martini after serving it!

Ingredients:

• 1 cup whole grain flour


• 1/4 cup sugar


• 1/2 tsp salt


• 4 large eggs


• 1 cup milk


• 2 tbsp melted butter


• 1 tsp vanilla extract


• For Butter Syrup:


• 1/2 cup butter


• 1/2 cup maple syrup


• 1/4 cup powdered sugar


• 1/2 tsp vanilla extract

Instructions:

Turn on your oven and heat it up to 425F 220C

Whisk the sugar, salt, and whole grain flour together in a bowl

Put the eggs in a different bowl and beat them

Then add the milk, melted butter, and vanilla extract

Combine well

Add the wet ingredients to the dry ones and mix them together just until they are mixed

There should be some lumps, but not too many

Put the pancake batter in a 9x13-inch baking dish that has been greased

After the oven is hot, bake the pancake for 18 to 20 minutes, or until it puffs up and the edges are golden brown

Make the butter syrup while the pancake is baking

Put the butter in a saucepan and melt it over low heat

The powdered sugar, vanilla extract, and maple syrup should all be mixed in

Take the mixture off the heat when it is smooth and hot all the way through

Take the pancake out of the oven when it's done and serve it right away

Cover the pancake with the warm butter syrup

You can serve the German pancake sliced up with your favorite toppings or fresh fruit if you'd like

Have fun with your tasty German pancake made with whole grains and butter syrup!

Ingredients:

• 2 shots of espresso


• 1/4 cup of frothed milk


• 1 tablespoon of caramel syrup


• Whipped cream for topping


• Cocoa powder for garnish

Instructions:

Use your espresso machine to make two shots of espresso

Warm up and foam 1/4 cup of milk in a different bowl until it's smooth and creamy

Put the espresso into a coffee mug

Mix the caramel syrup in well

Pour the frothed milk slowly into the mug

Use a spoon to hold back the foam so that the milk flows first

Add a big dollop of whipped cream on top

Add some cocoa powder on top to make it look nice

Enjoy your fancy home-brewed coffee while it's still hot!

Ingredients:

• 250g Couscous


• 250ml kochendes Wasser


• 1 TL Olivenl


• 1 rote Paprika, gewrfelt


• 1 gelbe Paprika, gewrfelt


• 1 rote Zwiebel, fein gehackt


• 200g Kirschtomaten, halbiert


• 1 Gurke, gewrfelt


• 100g Feta-Kse, gewrfelt


• 1/2 Tasse frische Petersilie, gehackt


• Saft von 2 Zitronen


• 3 EL Olivenl


• Salz und Pfeffer nach Geschmack

Instructions:

Den Couscous in eine groe Schssel geben

Das kochende Wasser ber den Couscous gieen, mit einem Deckel abdecken und 5 Minuten ziehen lassen

Nach 5 Minuten den Couscous mit einer Gabel auflockern und das Olivenl hinzufgen

Gut vermengen und abkhlen lassen

Die gewrfelten Paprikas, die gehackte Zwiebel, die halbierten Kirschtomaten, die gewrfelte Gurke und den gewrfelten Feta-Kse zum abgekhlten Couscous geben

In einer kleinen Schssel den Zitronensaft, das Olivenl, Salz und Pfeffer vermischen

ber den Salat gieen und vorsichtig vermengen

Die gehackte Petersilie ber den Salat streuen

Den Couscous Salat vor dem Servieren mindestens 30 Minuten im Khlschrank ziehen lassen, damit sich die Aromen entfalten

Mit frischer Petersilie garnieren und genieen!