More Recipes from 2025 WWS

Steak

• Heat pan on high, add 1 ounce of olive oil, season steaks with salt and pepper, cook to desired temperature.

Tomato Jam

• Saute over medium heat the tomatoes, vinegar, sugar, pepper flakes, salt and pepper until thick.

Crostini's

• Preheat oven to 350℉.
• Toast with olive oil and salt and pepper to taste.
• Spread cheese evenly over bread after toasting.

• In a large stock pot over medium heat, melt the butter, add rice and stir until butter has coated all the rice.
• Slowly add the wine and continue to cook.
• Stirring frequently, slowly add 2 cups of the stock until it is incorporated into the rice.
• After you've added half the stock, add the shrimp and lobster.
• Continue to slowly add the remining stock.
• Once all the stock is incorporated into the rice and you have a creamy texture, add the parmesan cheese, salt and pepper to taste and serve.

• Marinate cherries in bourbon overnight.
• With the sauce pan at medium heat, add butter and stir until completely melted.
• Add the brown sugar and continuously stir until a smooth caramel texture.
• Increase heat, add cherries and bourbon. Bring to a boil, add juice from the orange.
• Remove mixture from heat.

• Bring the water to a boil in a medium saucepan over high heat. Add the amaranth and reduce to a simmer.
• Cover and cook for 15-20 minutes or until nearly all of the liquid is absorbed.
• Remove from heat and transfer to a large mixing bowl. Spread into an even layer and allow to cool.
• While the amaranth is cooling, slice the cucumber in half. Using a spoon, scoop and scrape to remove the seeds.
• Slice into strips, then dice. Finely dice the red onion and chop the herbs.
• Add the veggies, herbs, and all the other ingredients to the mixing bowl with the amaranth once it reaches room temperature. Mix well.
• Add the cheese and toss gently.

• Preheat a grill to medium-high heat.
• Brush the corn with olive oil and grill for 2 minutes per side, or until char marks form. Remove from grill and set aside.
• In a large bowl, combine the mayo, garlic, and lime zest and juice.
• Slice the kernels off the corn and add to the bowl along with the scallions.
• Stir to coat, then add the cheese, cilantro, smoked paprika, jalapeno, and salt.

Almonds

• Bake at 350℉ for 6 minutes.

Wild Rice and Squash

• Preheat oven to 450℉.
• Prepare wild rice according to directions. Allow to cool.
• Coat cookie sheet with olive oil and spread butternut squash evenly.
• Bake for 15 minutes, then flip the squash and bake 10 additional minutes. Allow to cool.
• In a large skillet, heat olive oil to medium heat.
• Add leeks and sauté for 3 to 4 minutes, stirring frequently.
• Add garlic and sauté an additional 1 to 2 minutes.
• Add wild rice and butternut squash, heat thoroughly about 6 to 8 minutes.
• Add cranberries and parsley, heat an additional 2 to 3 minutes.
• Garnish with toasted almonds and crème fraiche.

• Season chicken with salt, pepper, garlic powder, paprika and dried parsley.
• Heat 2 tbsp vegetable oil in a skillet over medium heat.
• Cook chicken for 3-4 minutes per side, until no longer pink and almost cooked through.
• Transfer to a plate.
• Add 1 more tbsp vegetable oil to the pan and add shallot, mushrooms and garlic. Cook for 3-4 minutes, until half of the liquid released from the mushrooms, has evaporated.
• Add rice and chicken stock. Bring to boil, then reduce heat to medium-low and cover. Simmer for 10-12 minutes, until most of the liquid had been absorbed.
• Stir in peas. Add chicken. Cover and cook for 4-5 minutes on medium-low, making sure the chicken is fully cooked.

• Preheat the oven to 375℉.
• Place the squash on a small baking sheet and sprinkle with 1 teaspoon of the olive oil, the paprika, salt, and pepper.
• Roast the squash in the oven until soft and caramelized, about 20 minutes.
• Heat the remaining 2 tablespoons of olive oil in a sauté pan. Add the garlic and cook, stirring, for about 1 minute to release the oils.
• Add the red onion, red pepper, and green beans and cook, stirring occasionally, for about 2 minutes. Add the corn kernels and cook for 2 more minutes.
• Add the lima beans and cook for another minute. Season with additional salt, pepper, and paprika. Sprinkle with parsley.
• Add the spring onions last so that they don't overcook. Taste and adjust the seasoning as needed.
• Add the roasted squash and toss.

• Heat the oil in a large skillet over medium-high heat.
• Add the onion and cook, stirring, for about 5 minutes, until softened.
• Add the cabbage, beets, brown sugar, cayenne, pepper, garlic powder, ginger, sage, and salt. Cook until the cabbage and onion are well browned but not burned, about 10 minutes.

• Pre-heat the outdoor grill for at least 10 minutes or pre-heat the stovetop grill pan over medium-high to high heat.
• Cut the bread into 1-inch-thick slices, generously brush both sides of the bread with olive oil.
• Grill the bread, getting good grill marks on both sides and set the grilled bread aside.

Red Wine Vinaigrette

• Whisk the Dijon mustard, red wine vinegar, sugar, lemon juice, salt and pepper together in a small bowl.
• Slowly pour the olive oil into the vinegar mixture and whisk until the dressing comes together and thickens.
• Stir in the fresh parsley.

Salad

• Combine the tomatoes, cherry tomatoes, peppers, onions, and cucumbers in a large bowl.
• While the bread is still warm but not too hot for your fingers, tear it into large pieces and add them to the vegetables.
• Drizzle the dressing over the top, add the capers and toss everything together to coat the bread.
• Stir in the basil and crumbled ricotta salata (if using).
• Season with salt and freshly ground black pepper to taste.

• If using dried black-eyed peas, place them in a pot and cover with water.
• Bring to a boil; then reduce to a simmer and cover with a lid, tilting lid slightly to let some steam escape.
• Cook for an hour, or until peas are tender.
• While black-eyed peas are still hot and steaming, mix all the ingredients together in a large bowl, tossing to combine.
• Add salt and pepper to taste.
• If using canned black-eyed peas, just drain, rinse, and heat on stovetop over medium heat with all the other ingredients until warmed through (5-6 minutes).
• Garnish with dill, if using.