Treat Yo Self by Eguchi Mari

TREAT YO SELF COLLECTION OF FAVORITE RECIPES by Students in Art 438 Typography III

TREAT YO SELF COLLECTION OF FAVORITE RECIPES by Students in Art 438 Typography III Winter Quarter 2015

Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University San Luis Obispo, California

CONTENT Wake Up Recipes

Comfort Recipes

Soyrizo Scramble

Chicken Garlic Bites

Banana Oatmeal

Asian Noodle Bowl

Strawberry Parfaits

Chicken Tortilla Soup

Blackberry Coconut Smoothie

Sweet Honey & Jalapeño Cornbread Muffins

Cheese Omelet

Grandpa Jim’s Crock-Pot Beans

Energy Recipes

A Little Fancy

Fruit & Veggie Infused Water

Sage-Brined Pork Chops with Brown Sugar Glaze

Chewy Nut and Fruit Bars

Linguini with Shrimp Scampi

Healthy Chocolate and Walnut Oatmeal Cookies

Spaghetti Alla Puttanesca

Mango Popcorn Balls

Pad Thai

Mid-Day Fuel Recipes

Sweet Tooth Recipes

Grilled Peanut Butter and Banana Sandwich

Very Vanilla Vegan Cupcakes

Cattleman’s Chili

Green Tea Blueberry Smoothie

Chicken Pesto Wrap

Chocolate Covered Banana Peanut Butter Bites

Shrimp Quesadilla

Banana Boat

Sriracha Lime Chicken Chopped Salad

Miso Sweet Potato and Broccoli Bowl

21 KEY:

vegetarian

vegan

Gluten free

Wake Up Recipes

Soyrizo Scramble Recipe and illustration by: Jessica Clogston-Kiner

25 min serves 2–4

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 8 eggs • 1/2 pkg soyrizo (vegan chorizo)

1. Begin by washing and dicing your sweet potato. Put in a microwavable bowl with one tbsp of water and microwave for 3 minutes. Set aside.

• 1 diced sweet potato (if you’re not into sweet potato, try with bell pepper)

2. Crack 8 eggs in a medium bowl and use a fork or whisk to scramble. Add 1/2 package of soyrizo to the eggs and stir until evenly incorporated.

• 1 sliced avocado

3. Set your stove top to medium, and get the frying pan nice and hot. Use cooking spray or oil to coat the pan and toss in the sweet potatoes. Add salt and pepper to taste.

• 1 tbsp water • Salt and pepper to taste • Cooking spray or oil

4. When the sweet potatoes are slightly golden, add the egg and soyrizo mixture to the pan. Use your spatula or wooden spoon to stir it all together. Once thoroughly cooked, transfer your scramble to a few plates. 5. Top with sliced avocado or if you’re feeling cheeky add some cheese. Enjoy with ketchup or salsa.

5 | Wakeup recipes | TREAT YO SELF

Banana Oatmeal Recipe and illustration by: Sarah Ching

10 min serves 1

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 1/2–3/4 cup rolled oats

1. Add oats, water, and milk to boil on medium heat, about 1–2 minutes.

• 1/2 banana • 1/2 cup vanilla almond milk (or milk) • 1/2 cup water • Optional Ingredients

optional:

2. Stir for 5–6 minutes on low heat until thickened and cooked. 3. Smash banana in bowl using a fork and mix in cooked oatmeal. 4. Stir in brown sugar or honey. 5. Sprinkle ground cinnamon and top with choice of fruits and chopped walnuts.

• 1/2 tsp ground cinnamon • Blueberries or other fruit of your choice to top • Honey or brown sugar to taste • Chopped walnuts

6 | Wakeup recipes | TREAT YO SELF

Strawberry Parfaits Recipe and illustration by: Mari Eguchi

10 min serves 1

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 1 cup sliced fresh strawberries

1. Combine strawberries and sugar in a small bowl and let stand until the berries start to release juice, about 5 minutes.

• 1/2 cups of nonfat plain Greek yogurt (low fat vanilla yogurt) • 1 tsp sugar

2. To assemble parfait, layer yogurt and the strawberries with their juice in a 2-cup container.

• 1/4 cup granola

3. Top with granola and honey on top.

• 1 tsp honey

optional: • Bananas or other fruit of your choice to top • Chopped walnuts

7 | Wakeup recipes | TREAT YO SELF

Blackberry Coconut Smoothie Recipe by: Ana Stanciu Illustrationi by: Allison Freeman

5 min serves 2

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 1 cup blackberries

1. Add spinach, banana and milk in the blender and process until creamy.

• 1 banana • 1 cup coconut milk or almond milk

2. Add blackberries and pulse two or three times to incorporate.

• 1/2 cup fresh spinach

3. Distribute the smoothie evenly into glasses or bowls. Garnish with more blackberries, top with chia seeds, and sprinkle with coconut flakes.

optional:

4. Serve immediately.

• 1/4 cup coconut flakes, unsweetened • 2 tsp chia seeds

8 | Wakeup recipes | TREAT YO SELF

Cheese Omelet Recipe and illustration by: Ariel Cheng

15 min serves 1

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 2 eggs

1. Begin by cracking 2 eggs into a bowl. With a fork, mix the yolk and egg white into an even mixture.

• 1/4 cup chopped tomato • 1/4 cup spinach • 1/4 cup shredded cheese • Cilantro • Salt and Pepper • Cooking Oil

optional: • 1/4 cup sliced ham or turkey

2. Wash and dice the tomato. Chop cilantro to size of your choice. Slice the meat (if applicable). 3. Set the stove top to low, and place frying pan on stove. Use cooking oil to coat the pan. 4. Pour egg mixture into pan. Tilt frying pan in a circular motion to spread the egg around evenly. Wait 3–5 minutes for the bottom part of the egg to cook. 5. Place the diced tomatoes, spinach, and sliced ham (if applicable) on only one side (half) of the egg. Sprinkle cheese on top. 6. Use the spatula to fold the egg in half by lifting the side without the ingredients to fold on top. Wait a couple more minutes until inside of the egg and other ingredients are cooked. 7. Add cilantro, salt, and pepper on top. Enjoy with ketchup!

9 | Wakeup recipes | TREAT YO SELF

Energy Recipes

Fruit & Veggie Infused Water Recipe and illustration by: Skye Rainey

5 min serves 1

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 1/3 cucumber

1. Cut cucumber and strawberries into slices.

• 5–10 strawberries • 1 lemon • Water

2. Cut 1–3 slices of lemon (flat slices rather than wedges). 3. Place cut ingredients in a jar or water container, preferably with a wide opening. 4. Add or substitute any fresh fruits or veggies that you would prefer. 5. Add chilled water to the container. 6. Bring the container and a fork with you for the day. 7. Enjoy drinking your infused water and after you can eat the fresh fruits and veggies as an energizing snack.

11 | Energy Recipes | TREAT YO SELF

Chewy Nut and Fruit Bars Recipe by: Williams-Sonoma Taste Illustration by: Catie Halliday

1.25 hrs

20 bars

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 1 tsp, plus 2 tbs unsalted butter

1. Line an 8-inch square baking pan with aluminum foil, leaving an inch or so of overhang on 2 opposite edges as a handle. Grease foil with 1 tsp butter

• 1 1/2 cups puffed brown rice cereal • 1 cup whole almonds • 1/2 cup whole cashews • 1 cup dried cranberries • 1/2 cup chopped dried apricots • 1/2 cup brown rice syrup • 1/4 cup unsalted creamy almond butter • 2 tbsp firmly packed light brown sugar • 1/4 tsp salt

2. In a large bowl, stir together brown rice cereal, almonds, cashews, cranberries, and apricots. Set aside. 3. In a saucepan over medium heat, stir or whisk together brown rice syrup, almond butter, brown sugar, 2 tbsp butter, and salt until mixture is smooth. Bring to a simmer and cook for 1 minute, stirring constantly to prevent scorching. 4. Immediately pour hot almond butter mixture over cereal mixture in bowl. Using a wooden spoon, mix until cereal and fruit are evenly coated and distributed. 5. With lightly buttered hands, press mixture firmly and evenly into prepared pan. Refrigerate until set, about 1 hour. Lift out and transfer to a cutting board. Use a sharp buttered knife to cut into 20 bars; remove from foil. Store in refrigerator in a container, with sheets of waxed paper between layers for up to 1 week.

12 | Energy Recipes | TREAT YO SELF

Healthy Chocolate and Walnut Oatmeal Cookies Recipe and illustration by: Remy Miller

45 mins

30 cookies

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 6 tbsp unsalted butter (or 1/2 cup coconut oil)

1. Preheat oven to 350°.

• 3/4 cup packed light brown sugar

2. Melt butter and add brown sugar; stir until smooth. Combine whole-wheat flour, baking soda, oats, and salt in a medium bowl. Combine butter mixture with the dry ingredients, and add egg and vanilla extract. Fold in walnuts and dark chocolate.

• 2/3 cup whole-wheat flour

3. Mix well, and spoon by tbspfuls onto lightly greased baking sheets.

• 1 1/2 cups old-fashioned oats

• 3/4 tsp baking soda • 1/2 tsp salt

4. Bake for 12 minutes or until tops are dry to the touch.

• 1 large egg, lightly beaten • 1 tsp vanilla extract • 1/2 cup chopped walnuts (or almonds) • 1/2 cup dark chocolate chips

13 | Energy Recipes | TREAT YO SELF

Mango Popcorn Balls Recipe by: Sarah Yates Illustration by: Mariana Lopez

35 mins

12 popcorn balls

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 1/2 cup popcorn (un-popped) • 1/2 tbsp grape seed oil

1. In a large covered pot combine grape-seed oil and popcorn kernels. Heat over medium, shaking pot frequently to prevent kernels from burning.

• 1/2 cup maple syrup

2. Combine popcorn, nuts and mango in a very large mixing bowl.

• 3/4 cup brown rice syrup

3. In a small pan heat maple syrups, brown rice syrup and salt, stirring constantly until it is a thin liquid.

• 1/3 cup finely chopped dried unsweetened mango • 4 tbsp pumpkin seeds • 4 tbsp chopped pecans • 4 tbsp chopped cashews • 2 tbsp chopped almonds • 1/4 tsp sea salt

4. Pour syrup mixture over popcorn and thoroughly combine place mixture in fridge for 15–20 minutes to harden slightly. 5. Using damp hands form popcorn mixture into large balls the same way you would a snowball—press firmly! 6. Place balls into an airtight container separated by parchment paper and return to refrigerator to set and store.

14 | Energy Recipes | TREAT YO SELF

Mid-Day Fuel Recipes

Grilled Peanut Butter and Banana Sandwich Recipe and illustration by: Micaela Pacini

10 mins serves 1

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 2 slices whole wheat bread

1. Coat skillet with cooking spray and heat on medium.

• 2 tbsp peanut butter • 1 tbsp honey • 1 banana sliced

2. Spread peanut butter on both slices of bread. 3. Place banana slices onto one side of the peanut-buttered bread. 4. Drizzle honey over the bananas. 5. Top the sandwich and fry until golden brown (about 2 minutes per side).

16 | Mid-Day Fuel Recipes | TREAT YO SELF

Cattleman’s Chili Recipe by: The Lafayette Collection published by The Lafayette School District Illustration by: Hailey Westphal

1.5 hrs serves 6–8

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 2 tbsp olive oil

1. In a large frying pan, brown the ground beef in the olive oil. Add the onions and garlic and cook for 5 minutes. Drain well. Fry the chorizo separately and drain.

• 2 lbs ground beef or ground turkey • 2 onions chopped • 7–10 garlic cloves, coarsely chopped

2. In a large saucepan, combine all ingredients. Cook over low heat for 1–1.5 hours. Serve in chili bowls with a dollop of sour cream.

• 1/2 lb. chorizo • 16 oz. tomato sauce • 2 tbsp chili powder • 1 tbsp cumin • 2 tsp oregano • 1 tsp salt • 1/2 tsp cayenne pepper • 12 oz. (one can) beer • 32 oz. kidney beans, drained • 4 oz. canned chopped green chiles or jalapenos • Sour cream 17 | Mid-Day Fuel Recipes | TREAT YO SELF

Chicken Pesto Wrap Recipe by: Taste of Home Illustration by: Emily Wang

20 mins serves 4

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 1/2 pound ground chicken

1. In a large skillet, cook chicken in oil over medium heat for 5–6 minutes or just until juices run clear; drain.

• 1/2 cup sun-dried tomato pesto • 8 grape tomatoes, cut in half • 4 slices red onion, separated into rings

2. Spread pesto over each tortilla; spoon chicken down the center. Layer with cheese, tomatoes, onion and lettuce; roll up.

• 1 cup shredded lettuce • 1/2 cup shredded part-skim mozzarella cheese • 4 flour tortillas (8 inches), warmed • 1 tbsp canola oil

18 | Mid-Day Fuel Recipes | TREAT YO SELF

Shrimp Quesadilla Recipe and illustration by: Pedro Rodriguez

20 mins serves 1

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 1 tbsp olive oil

1. In a medium pan, add olive oil and diced onion, tomato, and bell pepper

• 1/4 onion, diced • 1/3 tomato, diced • 1/3 bell pepper, diced • 1/4 lb small or medium shrimp (peeled and deveined) • 1 tsp garlic salt • 2 tbsp Tapatio hot sauce • 1 large whole-wheat tortilla • 1/2 cup shredded monterey jack or mozzarella cheese

2. Once onion pieces begin to brown, add shrimp and garlic salt, stirring until shrimp is fully cooked, usually around 5 min. 3. Add Tapatio hot sauce to mixture (you can use more or less to taste) and remove from heat. Set aside for now. Up next, the quesadilla part. 4. Place tortilla on a large skillet under medium heat until it is hot on both sides. This will require flipping if you didn’t gather that. Usually you just pick the tortillas up with your hand, but if you need a metal utensil to not burn your finger tips, go for it. No one will judge you. 5. Remove tortilla from heat and add cheese and shrimp mixture on one half of the tortilla and fold over to close. Try to avoid having ingredients too close to the edges to avoid spillage. 6. Turn the heat down to low and back in the heat it goes. More flipping inbound. 7. Leave the quesadilla in the skillet until cheese reaches an acceptable level of melt. This is the longest step and it could be difficult to avoid the temptation of taking it out too early. Don’t do this. It won’t be the same. 8. You are done. Garnish it up with some avocado slices or some radishes and cilantro if you’re into that kind of stuff. Enjoy!

19 | Mid-Day Fuel Recipes | TREAT YO SELF

Sriracha Lime Chicken Chopped Salad Recipe by: Alexis Kornblum Illustration by: May Nguyen

30 mins serves 2

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 2 organic chicken breasts

1. Heat the grill

• 3 tbsp Sriracha • 1 lime, juiced • 1/4 tbsp salt and freshly ground pepper • 4 cups lettuce, chopped • 8 pineapple slices • 1 cup organic grape tomatoes • 1/3 cup red onion, finely chopped • 1 avocado, cube • 1/3 cup light olive oil • 1/4 cup apple cider vinegar • 2 limes, juiced

2. Season chicken with salt and pepper 3. In a bowl or marinade dish, combine Sriracha and lime 4. Add chicken and let marinade in the fridge for at least 20 minutes 5. Once marinaded, add chicken to grill 6. Cut pineapples and add to grill for 3–4 minutes on each side 7. While they are grilling, chop lettuce, then chop avocado, tomato and red onion and add to serving dish 8. Whisk together dressing, taste, and adjust seasoning as desired—place in fridge until ready to use 9. Once chicken is done cooking, assemble the salad, toss with dress and enjoy!

• 2 tsp raw honey • Dash of salt 20 | Mid-Day Fuel Recipes | TREAT YO SELF

Miso Sweet Potato and Broccoli Bowl Recipe by: Deb Perelman, Smitten Kitchen Illustration by: Chris Taylor

40 min serves 4

YOU WILL NEED THE FOLLOWING:

For the miso-sesame dressing:

• 1 cup dried rice or another cooking grain of your choice

• 1 tbsp minced fresh ginger

• 1 to 2 sweet potatoes (about 1.5 pounds)

• 1 small garlic clove, minced

• 1 large bundle broccoli (about 1 pound)

• 2 tbsp white miso (the mildest kind)

• 1 to 2 tbsp olive oil

• 2 tbsp tahini (other nut butters can work in a pinch)

• Coarse or kosher salt

• 1 tbsp honey

• Freshly ground black pepper

• 1/4 cup rice vinegar

• 1 tsp white sesame seeds

• 2 tbsp toasted sesame oil

• 1 tsp black sesame seeds

• 2 tbsp olive oil

21 | Mid-Day Fuel Recipes | TREAT YO SELF

GETTING DOWN TO BUSINESS: 1. Heat oven to 400 degrees. Place rice or grain and cooking liquid in a rice cooker or on the stove. Cook according to package directions. 2. Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets. If your broccoli stems feel especially woody, I like to peel them (with the same vegetable peeler), then cut them into 1/2 to 1-inch segments. 3. Coat one large or two smaller trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray(s), season again with salt and pepper, and roast for another 10 to 20 minutes, until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like theyâ&#x20AC;&#x2122;re cooking unevenly. 4. In a small skillet, toast black and white sesame seeds until fragrant. (You can do this in the oven if using an oven-proof skillet.) Let cool. 5. While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, as that extra pop of saltiness is exactly what I think sweet potato needs. 6. Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.

22 | Mid-Day Fuel Recipes | TREAT YO SELF

Comfort Recipes

Chicken Garlic Bites Recipe by: Mirjam Weiss Illustration by: Doug Huynh

40 mins serves 16

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 2 boneless skinless chicken breasts, cut into bite size pieces

1. Place chicken in shallow dish.

• 1/2 cup olive oil • 4 cloves garlic, minced • 1/4 tsp pepper

2. In small bowl, mix olive oil, garlic, and black pepper. 3. Pour over chicken. 4. Cover and marinate 30 minutes.

• 1/2 cup breadcrumbs

5. Drain.

• 1/4 tsp cayenne pepper

6. Preheat oven to 475°F. 7. Mix bread crumbs and cayenne. 8. Coat chicken. 9. Arrange in a single layer on cookie sheet. Bake 10 minutes or until brown.

24 | Comfort Recipes | TREAT YO SELF

Asian noodle bowl Recipe and illustration by: Kate Carothers

15 mins serves 1

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 1 handful rice noodles

1. Fill a pot 3/4 full with water and put on stove to boil. Once water is boiling, take pot off of heat and add in rice noodles. Let noodles sit for 8 to 10 minutes, then drain.

• 3 oz. tofu • 1 carrot • 1/2 bell pepper • 6 small mushrooms • 1/4 avocado • 10 snap peas • Olive oil

2. Cut carrot and bell pepper into strips and mushrooms in half. 3. Cut tofu into cubes and place in heated pan with olive oil. Once tofu is lightly brown add in bell pepper, mushrooms, and snap peas. Stir fry tofu and veggies for 5 minutes making sure to mix constantly. 4. Combine noodles and stir fry and top with carrot strips and avocado. Toss with soy sauce, peanut sauce, or other Asian sauce of choice.

• Soy sauce • Peanut sauce

25 | Comfort Recipes | TREAT YO SELF

Chicken Tortilla Soup Recipe by: Lisa Castillo Illustration by: Jenna Castillo

1 hr 15 min serves 12 cups

YOU WILL NEED THE FOLLOWING: • 1 medium yellow onion, chopped • 2 fresh jalapeño peppers, seeded and chopped • 4 cloves garlic, minced • 1/4 cup vegetable oil • 2 (14.5 ounce) cans stewed tomatoes • 2 (14.4 ounce) cans diced tomatoes with green chilies • 2 cans beef broth • 2 cans chicken broth • 2 cans tomato soup, undiluted

• 4 cups water • 2 large boneless skinless chicken breast • 1 cup corn kernels (fresh or frozen) • 1 can (15 ounce) mixed vegetables or frozen mixed vegetables • 2 tsp ground cumin • 1/2 tsp dried crushed red pepper (add more for spicy) • 1 (14 ounce) bag tortilla chips, broken • 3 tbsp chopped fresh cilantro • 1 cup (4 ounces) shredded Monterey Jack cheese • Garnish: Fresh cilantro and diced fresh avocado

26 | Comfort Recipes | TREAT YO SELF

GETTING DOWN TO BUSINESS: 1. Fill a pot 3/4 full with water and put on stove to boil. Once water is SautĂŠ first 3 ingredients in vegetable oil in a large pot until tender; add all stewed tomatoes and next 11 ingredients. 2. Bring to a boil; cover, reduce heat and simmer for 1 hour. 3. Remove cooked chicken breast and shred and put shredded chicken back into broth and stir. 4. Stir in most of tortilla chips until softened before serving. Top each serving with additional tortilla chips, chopped cilantro, cheese and diced avocado as garnish. Serve immediately.

27 | Comfort Recipes | TREAT YO SELF

Honey & Jalapeño Cornbread Muffins Recipe by: Amanda Green Bottoms Illustration by: Lena Choi

26 mins makes 16 muffins

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 1 cup yellow cornmeal

1. Preheat oven to 400 degrees F. Grease or line 12 muffin cups. In a bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda to combine.

• 1 cup all-purpose flour • 1 tsp kosher salt • 2 tsp baking powder • 1/2 tsp baking soda • 1/2 cup butter, softened • 1/2 cup white sugar

2. In another bowl, cream together butter and sugar until light and fluffy, about 4–5 minutes. Add honey and eggs and beat for an additional 2–3 minutes. Add dry ingredients and mix until just combined. Stir in buttermilk, hot sauce, and corn. Pour or spoon 1/3 cup batter into each prepared muffin cup. 3. Bake in preheated oven for 15 to 18 minutes, or until a toothpick inserted into center of a muffin comes out clean.

• 1/4 cup honey • 2 eggs • 1/2 cup buttermilk • 2 tbsp Cholula Green Pepper Hot Sauce • 1 (8.5 ounce) can cream-style corn

28 | Comfort Recipes | TREAT YO SELF

Grandpa Jim’s Crock-Pot Beans Recipe by: Grandpa Jim Lynch Illustration by: Jen Kinzie

9–12 hours

YOU WILL NEED THE FOLLOWING:

• 1 1/2 lb dried pinto beans (soak in water the night before) • 1 chopped yellow onion • 1 smoked ham shank cut in quarters (ask the meat counter to cut it)

GETTING DOWN TO BUSINESS: 1. Fill the Crock-Pot with water and beans, let soak overnight. 2. In the morning, add the onion, ham shank, salt & pepper. 3. Cook on HIGH for 9–12 hours.

• Salt & pepper to taste

Special Equipment • 5–6 quart Crock-Pot

29 | Comfort Recipes | TREAT YO SELF

A Little Fancy

Sage-Brined Pork Chops with Brown Sugar Glaze Recipe by: Emma Christensen Illustration by: Chris Ross

1.25 hours serves 4

GETTING DOWN TO BUSINESS: 1. Heat one cup of the water to a simmer either on the stove top or in the microwave. Add the salt and sage, and stir until the salt has dissolved. Mix in a second cup of cold water to cool the brine down and let stand until the mixture is lukewarm. 2. Place the pork loins in a shallow dish and pour the brine solution over top. The brine should completely cover the pork. If not, either transfer the pork to a smaller container or flip the pork halfway through brining. Cover and refrigerate for 1 to 3 hours. 3. When ready to cook, place a cast-iron, stainless steel, or other oven-safe skillet in the oven on a center rack. Heat the oven to 400°F. Remove the pork loins from the brine solution, pat dry, and let them warm on the counter while the oven is heating. Discard the brine.

YOU WILL NEED THE FOLLOWING: • 2 cups water • 2 tbsp kosher salt • 2 tbsp minced fresh sage • 2 1-inch thick, center-cut, boneless pork chops (about 1 pound) • 2 tbsp brown sugar • Vegetable oil

4. Carefully remove the hot skillet from the oven and place it over medium-high heat on the stove top. Rub the pork loins with vegetable oil and lay them in the center of the pan about an inch apart. Sear for about 3 minutes or until the underside of the pork chop is golden. 5. Flip the pork chops and spread a tbsp of brown sugar over the surface of each chop. Immediately place the pan in the oven. Bake for 5 to 7 minutes, until the center of the chops are just barely pink and register 140°F to 145°F on an instant-read thermometer. If the brown sugar hasn’t quite completely melted, run the pan under the broiler for a few seconds. 6. Remove the pork chops from the pan and cover with aluminum foil while you plate the rest of your meal. (Do not leave them sitting in the pan or they will over-cook and become tough.) Spoon some of the pan juices over the pork chops just before serving. 31 | A Little Fancy | TREAT YO SELF

Linguini with Shrimp Scampi Recipe by: Ina Garten, Barefoot Contessa Family Style Illustration by: Emma Phillips

7–20 mins serves 6

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• Vegetable oil

1. Drizzle some oil in a large pot of boiling salted water, add 1 tbsp of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

• Kosher salt • 1 1/2 pounds linguine • 6 tbsp (3/4 stick) unsalted butter • 5 tbsp good olive oil • 3 tbsp minced garlic (9 cloves) • 2 pounds large shrimp, peeled and deveined (just buy them that way) • 1/2 tsp freshly ground black pepper • 3/4 cup chopped fresh parsley

2. Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tbsp of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. 3. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

• Grated zest of 1 lemon • 1/2 cup freshly squeezed lemon juice (4 lemons) • 1/2 lemon, thinly sliced in half-rounds • 1/4 tsp hot red pepper flakes

32 | A Little Fancy | TREAT YO SELF

Spaghetti Alla Puttanesca Recipe by: Francine Segan Illustration by: Sammy Ness

30 mins serves 2

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 1/3 pound thin spaghetti

1. Bring a large pot of water to a boil. Add the spaghetti and cook according to package directions.

• 2 tbsp extra-virgin olive oil • 2 tbsp minced red onion • 2 garlic cloves, minced • 1/4 tsp red pepper flakes • 1 cup canned crushed tomatoes • 10 pitted oil-cured black olives, coarsely chopped • 1 tbsp capers, drained

2. Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion, garlic, and red pepper flakes and cook until the garlic just begins to turn golden, 3 to 4 minutes. Add the tomatoes, olives, capers, and tuna and bring to a simmer. Reduce the heat, season with salt and pepper to taste, and continue cooking until the spaghetti is ready to serve. 3. Toss the drained spaghetti with the sauce and top with the parsley. Divide between 2 plates and serve immediately.

• 2 ounces high-quality oil-packed tuna, drained and finely flaked

33 | A Little Fancy | TREAT YO SELF

Pad Thai Recipe by: Lauren Hollander Illustration by: Lauren Miller

25 mins serves 2–3

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 1–2 eggs

1. Cook the noodles as directed and set aside. To prevent sticking, rinse with cold water.

• 1 pkg brown rice pad thai noodles • 1 shredded carrot • 4 tbsp chopped green onion (1 tbsp for garnish) • 1 handful chopped cilantro • 3 minced or pressed garlic cloves • 1 tbsp chopped peanuts • 1 tbsp peanut butter • 1 tbsp sesame oil • 1 tbsp sriracha • 2 tbsp soy sauce (or gluten free alternative)

2. Mix garlic, peanut butter, sriracha, sesame oil and soy sauce together and set it aside. 3. Get a sauté pan nice and hot with a dash of sesame oil, and briefly sauté the shredded carrots. 4. Add the noodles, green onions, red pepper flakes and sauce into the pan and mix until noodles are fully coated. 5. Mix eggs in a bowl with a dash of salt and pepper, and pour the mixture in the pan with the noodles, but off to the side. Let cook, then scramble and mix them in with the noodles and sauce until fully cooked. 6. Serve hot, garnished with fresh green onion, cilantro, crushed peanuts, a squeeze of lime juice and Sriracha! Enjoy!

• 2 wedges of lime • 1 dash salt, pepper, & red pepper flakes

34 | A Little Fancy | TREAT YO SELF

Sweet Tooth Recipes

Very Vanilla Vegan Cupcakes Recipe by: Kristina Kubik Illustration by: Anne Tereska

25 mins makes 14 cupcakes

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 1 tbsp apple cider vinegar • 1 cup unsweetened soy milk

1. Preheat oven to 350 degrees. Grease two 12 cup muffin pans or line with 14 paper baking cups.

• 1 3/4 cups all-purpose flour

2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

• 1 cup white sugar

3. In a medium bowl, whisk together soy milk, oil, vanilla, and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

• 1 tsp baking powder • 1 tsp baking soda • 1/2 tsp salt • 1/2 cup canola oil • 2 tbsp vanilla extract

Vanilla Frosting Ingredients • 1/2 cup vegetable shortening

4. Fill the cupcake liners about two-thirds full with batter. Bake standard sized cupcakes for 15 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.

Directions for Frosting: 5. Using a handhold or stand mixer, beat the vegetable shortening until smooth.

• 1 1/2 cups powdered sugar

6. With the mixer running on low, add powdered sugar, vanilla, and 1 tbsp soy milk at a time, as needed, until frosting reaches a spreadable consistency.

• 1–3 tbsp unsweetened soy milk

7. Beat on high for another 2 minutes until light and fluffy.

• 1/2 tbsp vanilla extract

36 | Sweet Tooth Recipes | TREAT YO SELF

Green Tea Blueberry Smoothie Recipe and illustration by: Jordan Triplett

10 mins serves 1

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 5 tbsp water • 1 green tea bag

1. Microwave water on high until steaming hot in a small bowl. Add tea bag and allow to brew 3 minutes. Remove tea bag. Stir honey into tea until it dissolves.

• 2 tsp honey

2. Combine berries, chia seeds, banana, milk, vanilla frozen yogurt in a blender.

• 1 1/2 c frozen blueberries (or any other berry)

3. Add tea to blender. Blend ingredients on highest setting until smooth.

• 2 tbsp chia seeds • 1/2 med banana

4. Pour smoothie into tall glass and serve or mix into more vanilla frozen yogurt and re-freeze.

• 3/4 c almond milk • 1 scoop vanilla frozen yogurt

37 | Sweet Tooth Recipes | TREAT YO SELF

Chocolate Covered Banana Peanut Butter Bites Recipe by: Marie Chatelain Illustration by: Jade Zuspan

10–20 mins serves 6

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• 3 medium-ripe bananas (sliced) • 1/4 cup peanut butter

1. Arrange half of the banana slices on a baking sheet lined with parchment paper. Spread with peanut butter.

• 10 oz baking chocolate

2. Top with the other half of banana slices and freeze for about one hour. 3. In the meantime, cut chocolate in pieces and put 2/3 of it in a microwave safe bowl. Microwave on medium power for 30 seconds, stir, then repeat in 15 second intervals until the chocolate has melted. (If you prefer to melt chocolate on the stove top, place a heatproof bowl over a small saucepan filled with simmering water. On low heat, stir chocolate until melted (allow a few minutes). Ensure the chocolate avoids contact with water and steam whilst melting). Add 1/3 remaining chocolate and keep stirring until it is fully melted. It’s called tempering chocolate. It will allow the chocolate to have a glossy texture and to set correctly. 4. Remove bites from the freezer and dip them into melted chocolate. You have to work quickly before the bites start to thaw and get mushy. If you want to take you time, you can work with one bite at a time and leave the others in the freezer. Using two forks, dip one bite in melted chocolate and roll it to cover all sides. Using one fork, remove bite from chocolate. With the other fork, remove excess chocolate and arrange the bite back on baking sheet. 5. Freeze at least 3 hours or until ready to serve. Keep them in the freezer.

38 | Sweet Tooth Recipes | TREAT YO SELF

Banana Boat Recipe and illustration by: Rick Thomas

10–20 mins serves 1

YOU WILL NEED THE FOLLOWING:

GETTING DOWN TO BUSINESS:

• One banana

1. Preheat an oven to about 400 degrees or burn down some coals.

• Foil wrap • Honey • One handful of chocolate chips or peanut butter cup • Mini marshmallows

2. Cut down the center of the banana with a knife. 3. Distribute your chocolate choice and marshmallow in the middle of the banana. 4. Drench it with a sufficient amount of honey. 5. Wrap this mess up in some foil and drop it in the oven. 6. Wait about 10 to 20 minutes, if you can. Really, I dare you. 7. Take this golden goodness out of the oven/fire with some appropriate mitten and or utensil combination. 8. Let cool. Enjoy topped with your imagination.

39 | Sweet Tooth Recipes | TREAT YO SELF

This cookbook was designed by Mari Eguchi in 2015 The text set is Roboto and Avenir Next.