Chef Marshall’s Kimchi
Chef Marshall’s Kimchi 1 large head Napa cabbage (12-16 cups, chopped)1-2 jalapeno peppers (seeded
Panzanella
Panzanella Salad Ingredients2 cups artisan bread (cubed)2 tablespoons olive oil1/2 cup green peas (frozen or
Grilled Tuna with Strawberries & Arugula
Grilled Tuna with Strawberries & Arugula 5 ounces arugula (washed and dried)1/3 cup basil (thinly
Sautéed Chicken, Caramelized Onions, Mushrooms & Spinach
Sautéed Chicken Caramelized Onions, Mushrooms & Spinach 3 tablespoons olive oil (plus 1 teaspoon
Garlic-Soy Roasted Tofu with Red Cabbage
Garlic-Soy Roasted Tofu & Red Cabbage 20 ounces extra (super-firm tofu)1/4 cup grapeseed oil2
Chicken Puttanesca
Chicken Puttanesca Pasta 8 ounces uncooked pasta of choice (long noodles preferred– spaghetti, fettuccini, linguine)2
Zesty Cilantro Shrimp
Zesty Cilantro Shrimp & Broccoli 1 1/2 pounds shrimp (16-20 count, peeled, tail on,
Beef and Okra in Tomato
Beef and Okra in Tomato Sauce 16 ounces chuck roast (cut into bite-sized pieces)1/2
Avocado Shrimp Spring Salad
Avocado Shrimp Spring Salad 4 cups endive (chopped)1/2 cup radishes (sliced)3 tablespoons feta cheese
Buttermilk-Brined Chicken
Buttermilk-Brined Chicken 1 lemon (cut in thirds)10-15 sprigs fresh thyme3 large garlic cloves (smashed)1 1/2