More Recipes from the WWS

• Saute minced garlic and set aside.
• Boil cubed potatoes until slightly soft, about 25 minutes.
• Remove cooked cubed potatoes from water; save the broth to add later.
• Place cooked veggies and remaining ingredients (except half the minced cilantro) into a food processor.
• Pulse until smooth. Process on high for 2 minutes, adding a little more of the potato water to thin if necessary.
• Heat in a saucepan or a crockpot. It will need to be stirred very regularly.

Greek Salad Dressing

• In a large bowl, mix the lemon juice and zest, red wine vinegar, garlic, oregano, and a good pinch of kosher salt and black pepper.
• Whisk to combine, and while whisking, drizzle in the 1/4 cup extra virgin olive oil.

Pasta Salad

• Boil the pasta in salted water according to the package instructions (about 8 minutes).
• Drain and set aside briefly to cool just a bit.
• To the bowl with the dressing, add the pasta, cucumber, bell pepper, tomatoes, shallots, parsley, capers, and Kalamata olives.
• Toss to coat, then add the feta and toss again very gently.

• Peel the pumpkin and cut into cubes.
• Boil in stock for about 20 minutes, or until tender.
• Save the liquid/stock.
• Combine all ingredients and about half of the saved liquid in a large blender.
• You can also use an immersion blender while in the pot.
• Puree everything together until you reach the desired consistency. Add liquid if necessary.

• Cut potatoes in 1/2 lengthwise.
• Cover potatoes with cold water and boil until fork tender.
• Chop cabbage and boil until tender. Drain.
• In a large mixing bowl, mash potatoes adding butter and milk.
• Season with kosher salt.
• Fold in napa cabbage.

• Combine bread and milk in a medium bowl, let stand for 10 minutes.
• Squeeze bread and discard milk. Place bread in a large mixing bowl.
• Add ground beef, eggs, onion, parsley, salt, pepper, and thyme.
• Mix until well combined.
• Dust meatballs in flour and pan sear roughly three minutes in olive oil.
• In large pot, mix red wine, butter and tomato paste together and bring to a medium boil.
• Add meatballs and cook for five minutes.
• Add beef broth and simmer for 20 minutes.

Barbacoa Beef

• Cut roast into 6 portions while removing any large pieces of fat
• Preheat skillet and add olive oil.
• Dry roast with paper towels, season with salt and pepper.
• Sear on all sides and transfer to slow cooker.
• In a food processor, pulse together chiles, garlic and 1/4 of the beef broth until well pureed.
• In a large bowl, mix the chile mixture, remaining beef stock, cumin, oregano and cloves.
• Pour mixture over beef.
• Cook 8 to 9 hours.
• Let cool in braising liquid, shred and add lime juice.

• Cut vegetables into chunks, approximately the width of the beef pieces.
• Preheat skillet or indoor grill.
• Thread the beef, mushrooms, pepper, and onions on bamboo skewer.
• Brush kabobs with olive oil and season with salt, pepper and minced garlic.
• Grill until desired temperature is reached, roughly 3-4 minutes per side.

Pan Seared Chicken

• Marinate chicken in 2 Tbsp olive oil, 1 tsp minced garlic and 1 tsp oregano.
• Add chicken to the skillet, cooking 4-5 minutes per side, turning once until the chicken has reached an internal temperature of 165 degrees.

Toasted Farrow & Brussel Sprouts

• Cook toasted farrow according to the package instructions.
• Steam Brussel sprouts until slightly tender.
• Combine farrow, chicken, scallions, Brussel sprouts, onions and tomatoes.
• Salt and pepper to taste. Garnish with a pinch of toasted almonds.

Pan Seared Chicken

• Marinate chicken in 2 tbsp olive oil, 1 tsp minced garlic and 1 tsp oregano for 30 minutes.
• Add chicken to the skillet, cooking for 4 – 5 minutes per side, turning once, until the chicken has reached an internal temperature of 165˚F.

Dressing

• Mix all ingredients together and chill in the refrigerator.

Grain Bowl

• Mix brown rice, red quinoa, chicken and blanched kale together. Serve warm.
• Add red onion, cucumbers and tomatoes.
• Top with 2 tablespoons of dressing.