• 1/2 cup Extra Virgin Olive OIl
• 1/2 cup Moutere Grove Olive oil
• 2-3 tbsp Agrimontana Blackberry Preserves
• 1 tbsp Green Peppercorni Dijon Mustard
• salt to taste

Directions:

• I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
• Makes 1 cup

• 1/3 cup Orduna Txakoli Vinegar
• 2/3 cup Moutere Grove Olive oil
• 1 tbsp Edmound Fallot Tarragon Mustard
• 1 tsp Tupelo honey
• salt and pepper to taste

• I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
• Makes 1 cup

• 1/2 cup Extra Virgin olive oil
• 1/2 cup Orduña vinegar
• 2-3 tbsp Majhoub Piquant Orange Slices
• 1 tbsp Marash Pepper
• Salt to taste

Directions:

• I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
• To obtain a really smooth mixture, combine the vinegar and orange slices first & shake. Next add the olive oil and spices & shake again.
• Makes 1 cup

• 1/2 cup Extra Virgin olive oil
• 1/2 cup Orduña Txakoli vinegar
• 2-3 tbsp Orange Blossom Honey
• 1 tbsp Fennel Pollen
• Salt and pepper to taste

Directions:

• I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
• To obtain a really smooth mixture, combine the vinegar and honey first & shake. Next add the olive oil and spices & shake again.
• Makes 1 cup

• 1/2 cup Extra Virgin olive oil
• 1/2 cup Origen Cabernet Sauvignon vinegar
• 3 tbsp Agrimontana Raspberry Preserves
• 1-2 tsp Marash Pepper
• Salt to taste

Directions:

• I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
• To obtain a really smooth mixture, combine the vinegar and preserves first & shake. Next add the olive oil and marash pepper & shake. Season with salt to your liking.
• Makes 1 cup

• 1/2 cup Jaeger Family olive oil
• 1/2 cup 6yr Balsamic vinegar
• 2 tbsp American Spoon Raspberry Preserves
• Salt & pepper to taste

Directions:

• I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
• To obtain a really smooth mixture, combine the vinegar and preserves first & shake. Next add the olive oil & shake. Season with salt & black pepper to your liking.
• Makes 1 cup

• 6 Eggs
• 3/4 Cup Soy Sauce
• 2 Star Anise
• 2 Tablespoons Black Tea (We Used Pu-Erh)
• 1 Cinnamon Stick
• 1 Teaspoon Sugar
• 1 Tablespoon Comet Tail Or Sichuan Peppercorn (Optional)
• 2 Strips Dried Tangerine Or Mandarin Orange Peel (Optional)

Directions:

• 1. Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Peel the egg shells.
• 2. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours. The longer you steep, the more flavorful and deeply colored the tea eggs will be.

• 1 4 oz bag of Earthy Delight dried shiitake mushrooms
• 1 T.Big Tree Farm palm sugar
• 2 T. Blue Grass Soy Sauce
• 1 T. Sanchez Romate sherry vinegar
• 2 T. Grapeseed oil (or a different heat tolerant oil – though bacon fat would be delicious…)
• ½ t. Grated Ginger

Directions:

• 1. Steep the shiitake in boiling water in a medium mixing bowl until softened, about 15 minutes.
• 2. Lift the shiitakes from the steeping water, trim off and discard their stems, and cut the caps into 1/8-inch-thick slices. Reserve ½ cup of the steeping liquid and set aside.
• 3. Heat the oil over medium high in a saucepan or a wok. Add the sugar, soy sauce, vinegar, ginger, and sliced shiitakes to the saucepan. Turn the heat to medium, bring to a simmer, and simmer gently, stirring occasionally, for 10 minutes or until the mushrooms are tender, adding a tablespoon at a time of the reserved steeping liquid if the mushrooms begin to stick.
• 4. Serve hot as an accompaniment to steamed buns, or jasmine rice with steamed bok choy with sesame seeds and a fried egg on top! (Katie’s favorite way to eat most things is with a fried egg on top.)

• One 3-pound slab skinless pork belly (If your butcher only sells skin-on pork belly, get a little more than 3 lbs and ask the butcher to skin it for you.)
• ¼ cup Sel Gris
• ¼ cup Big Tree Palm Sugar

Directions:

• 1. Nestle the belly into a roasting pan or an oven-safe casserole that holds it snugly. Mix together the salt and sugar in a small bowl and rub the mix all over the meat; discard any excess salt-and-sugar mixture. Cover the container with plastic wrap and put it into the fridge for 6-8 hours.
• 2. Heat the oven to 450 F.
• 3. Discard any liquid that accumulated in the container. Put the belly in the oven, fat side up, and cook for 1 hour, basting it with the rendered fat at the halfway point, until it’s an appetizing golden brown.
• 4. Turn the oven temperature down to 250 f and cook for another 1 hour, until the belly is tender–it shouldn’t be falling apart, but it should have a down pillow-like yield to a firm finger poke. Remove the pan from the oven and transfer the belly to a place. Allow the belly to cool slightly.
• 5. Once the belly is cooled enough to handle (the belly must be cooled to get clean slices), but the pork belly into ½-inch-thick slices that are about 2 inches long. Use at once.

  Makes about 12 pork buns

• 1 ½ pounds or 4 heaping cups of Butternut Squash, peeled, seeded and cut into chunks
• 3 cups Coconut Milk
• 1 cup Palm Sugar, or to taste
• 1 tsp Salt, or to taste
• 2 packets Powdered Gelatin

Adopted from NY Times and Chez Pim Directions:

• In a medium pot, add all ingredients and bring to boil, then reduce the heat to simmer for about 20 minutes or until the butternut squash is very tender.
• Mix powdered gelatin with a cup of water. Let stand for 5 minutes.
• Add the gelatin water to the ingredients, transfer into a stand blender and puree. Take care not to add too much at once so it does not overflow.
• Pour the puree back into the pot and continue to simmer for 5 more minutes.
• Remove from heat and pour into jam jars or molds or pre-baked pie crust. Let cool in the fridge until set. Serve once the pudding sets.