• Combine the olive oil, soy sauce, honey, garlic, red wine vinegar, ginger, red chili pepper flakes, and black pepper in a small bowl.
• If you’re using a skirt steak, slice it into 1/4″ to 1/2″ thick pieces against the grain. (Since flank steaks are more lean, those need to be sliced against the grain after cooking and resting.) Place the beef in a resealable plastic bag and pour the marinade over it. Turn to coat and refrigerate for 1 to 2 hours.
• Heat your grill to high heat, drain the marinade from the meat, and oil your grill grates. Grill the steak to desired doneness. Remove from heat and allow to rest for about 5 minutes before cutting.

• Cook the spaghetti according to package directions. While the pasta is boiling, roughly chop the basil, including the stems, keeping leaves and stems separate.
• In a large skillet, over medium heat, cook the chorizo, garlic, and basil stems, breaking the chorizo up, until the meat is cooked through. This will take 5 or 6 minutes.
• Measure out about 3/4 cup of water from the pasta to be used later, then drain the pasta and set aside.
• Add the tomato halves to the chorizo mixture and cook until slightly softened – about 2 or 3 minutes. Add the drained spaghetti to the pan and few large splashes of the pasta water to loosen things up. Stir to combine and add additional pasta water if needed.
• Remove the pan from heat, add in the chopped basil and Parmesan, stirring to combine. Allow to sit until the cheese has melted.

• Place pizza stone on the grill (gas or charcoal) and allow to preheat to the hottest setting possible, for at least 30 minutes, keeping the lid closed. Preheating the stone gives the crust that nice crunch on the outside, just like from your favorite pizzeria.
• On a lightly flour dusted surface, roll out pizza crust for a thin crust pizza – I typically get 3 crusts about 12″ in diameter from one prepared pizza crust.
• Sprinkle a pizza peel or large, unrimmed sheet pan with semolina flour or corn meal. Give it a little shake to make sure the crust can slide. If it doesn’t, gently lift it up and add more semolina or corn meal to the problem areas. This guarantees your crust will slide off the transport device and onto the pizza stone.
• Thinly spread the crust with pizza sauce, olive oil, or your other favorite sauce. Top with your favorite toppings (pictured is one vegetarian pie with olive oil, shaved asparagus, oyster mushrooms, and grated Reggiano cheese; and a meat pie with prosciutto, tomato sauce, fresh basil, and fresh mozzarella, then topped with handfuls of arugula after cooking). When grilling pizza, less is more on the toppings – if you overload the toppings, the bottom will burn before the toppings cook.
• Transfer your pizza, to the pizza stone, close the lid, and allow to cook until the dough is cooked through and the cheese is melted – with a 600 degree grill, this typically takes about 6 or 7 minutes. Check on the pizza at about the 5 minute mark.
• Remove from the grill, allow to cool for a couple of minutes, and enjoy!

• In a small bowl, mix aioli ingredients and set aside.
• On a preheated grill, grill burgers to desired doneness.
• When burgers are cooked, add cheese to each and allow to just begin to melt. Remove from heat.
• Spread aioli on top half of bun, place 2 slices of Genoa on the bottom bun, top it’s roasted red pepper, burger, and salad greens. Top with top half of bun, and garnish with skewered olives.

• Whisk the eggs and milk together in a flat, shallow bowl. Place the flour in a second shallow bowl, and the bread crumbs in a third.
• Slice each poultry breast in half horizontally. If necessary, pound to between 1/4″ and 1/2″ thick. Season each piece with salt & pepper.
• Dredge each breast first in the four, coating each side. Next, dip it in the egg mixture, then dredge it with bread crumbs. Each piece should be relatively heavy on the breading.
• In a large skillet, heat 1 TB of ghee & 1 TB of olive oil over medium-low heat. When the pan is hot enough to sizzle when you drop a sprinkle of flour in the oil, fry the first two pieces of meat until golden brown – about 3 minutes per side. Add the remaining ghee & olive oil and repeat with the remaining meat.
• Divide the salad greens between plates. Top with the fried chicken breast. Squeeze lemon juice over each plate, and top with shaved cheese.

• Combine olive oil, soy sauce, ginger, garlic powder, black pepper, and rice wine vinegar in a small bowl.
• Place steak in a ziplock bag, pour the marinade over it. Massage the marinade into the steak for about 5 minutes and then refrigerate for at least 30 minutes and up to 4 hours.
• Heat a cast iron skillet over medium-high heat, or a grill to medium-high. Remove the steak from the marinade and sear for 3 to 4 minutes per side for medium-rare, or until desired doneness.
• Remove from heat and allow to rest for at least 10 minutes. If using a larger cut to divide, slice across the grain to serve.

• In a medium-size nonstick skillet, fry the bacon pieces until crispy. Remove to a paper towel lined plate and set aside.
• In a large bowl, whisk together the vinegar, honey, mustard, salt, pepper, and spice blend. Taste and adjust seasonings to your preference. Add the spinach and sliced mushrooms; gently toss to coat.
• Divide the salad between two bowls, sprinkle in the bacon, and garnish with the eggs and Parmesan, if using.

• Heat oil in a large skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and ginger, cook 1 minute longer.
• Increase heat to medium-high and add the ground meat or chopped mushrooms. Cook for 3 or 4 minutes, breaking apart the meat as it cooks. Add the soy sauce, fish sauce (or umami paste), brown sugar, lime zest, lime juice, and red pepper flakes. Continue cooking until meat is cooked through, or an additional 4 minutes if using mushrooms.
• Off the heat, stir in the scallion, cilantro, mint, and nuts. Spoon into lettuce cups and serve with garnishes and dumplings for an easy weeknight, or any night dinner or lunch.

• Line an 8″x8″ pan with parchment paper. Make sure the paper sticks out all around the edges. (This will help you lift the caramels out later.)
• In a 5-quart heavy bottomed pot, melt the butter over medium-low heat.
• Add the brown sugar, sorghum, and cream and stir together.
• Bring this mixture to a boil cooking over medium-low heat, stirring frequently to prevent scorching.
• Continue stirring scraping the sides with a silicone spatula to prevent crystals forming on the sides of the pot. Do not rush.
• Cook until the mixture reaches 248 degrees (hard ball stage). Cooking further could make the candy too hard.
• Pour the caramel into the prepared pan, and allow to cool in an undisturbed area for about 3 hours.
• Once set and cooled to room temperature, lift the caramels out of the pan by lifting up the parchment paper edges.
• Flip the caramels over on to a clean cutting surface & peel off the parchment paper.
• Use a buttered knife to cut into bite size pieces & either wrap in parchment paper or dip in melted chocolate then place in mini cupcake liners for packaging.

For the beef stir-fry:

• In a medium bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Set aside half of the liquid, add the sliced beef to the bowl and toss to coat well.
• Heat oil in a large skillet or wok over medium-high heat. Add the vegetables in batches – heavier, courser vegetables such as carrots, peppers, and celery should be added first, followed by mushrooms – broccoli and snow peas should be added last to prevent overcooking. Stir the vegetables frequently and cook until tender-crisp. Remove to a clean plate or bowl.
• Allow the pan to get hot again, then add the beef in small batches, being careful to leave most of the marinade in the bowl. Allow the meat to cook for a minute or two before stirring. Turn or stir, to cook both sides – about 2 1/2 to 3 minutes total time. Remove to a separate bowl and repeat with remaing beef.
• When the last batch of beef has been added to the skillet, return the cooked beef to the pan, followed by the vegetables. Pour the reserved marinade over everything and allow to cook, stirring constantly for about 30 seconds.
• Serve immediately with fried rice and dumplings for a complete Asian-style dinner.

For the chicken fried rice:

• In a large skillet sprayed with cooking spray or misted with oil, scramble the egg over medium-low heat & then remove to small dish to be used later.
• To the same skillet, add the precooked fried rice, chicken, and 2 TB soy sauce. Gently warm the rice, stirring frequently and adding additional soy sauce if needed. Once the rice and chicken are completely warmed, about 10 minutes, gently stir in the scrambled egg.
• Serve with dumplings for a complete Chinese take-out style dinner.

For the chicken quesadillas:

• In a large skillet, heat the olive oil over medium heat. Add the onion and saute until soft – about 5 minutes. Add the garlic and cook for another minute. Stir in the chipotles, adobo, and tomatoes. Cook until the liquid from the tomatoes has evaporated and the mixture has thickened – about 15 to 20 minutes. Stir in the honey, chicken, scallions (if using), salt, and cilantro. Keep warm while you prep to tortillas.
• Heat a second skillet or griddle over medium heat, spray lightly with nonstick cooking spray. Lay a tortilla in the pan, and heat until hot to the touch, but not crisp. Flip the tortilla over, then sprinkle with shredded cheese. Once the cheese is mostly melted, spoon the chicken mixture on half of the tortilla and fold over. Continue cooking until the tortilla is crisp, and then flip over to crisp the other side. Remove from the heat and allow to rest for 2 or 3 minutes before cutting into wedges.