Soak another ~20 min

Croatian Sarma (Stuffed Cabbage Rolls)

CHEF

Lana Downer Arispe

I know we are all familiar with cabbage rolls in one way or another, however this one stands out for one yet very distinct ingredient, Pickled Cabbage. This is very normal way to cook cabbage rolls in Croatia. In fact, as little kids we used to help start the process of making pickled cabbage. After the parents or grandparents would add the cabbage in the wooden barrel with all necessary ingredients and children would at the end ensure to put all their weight at the top to make sure it has all been tightly pushed down to the bottom. This brings so many great memories of family time together.

ORIGIN Croatia

INGREDIENTS For cabbage rolls: • 1 whole sour cabbage head (cca 1,8 kg) • 850 g ground meat (beef + pork) • 1 yellow onion • 3 cloves garlic • 1 egg • 60 g white rice • 35 g bread crumbs • 12 g salt • 1/3 teaspoon ground black pepper • 2 teaspoon sweet paprika powder • 1/2 teaspoon hot paprika powder • lard • smaller piece of smoked meat (smoked dry pork ribs, smoked bacon etc.)

For the roux: • 1,5 tablespoon lard • 1,5-2 tablespoon all-purpose flour • 1/2 teaspoon sweet paprika powder • 1/2 teaspoon hot paprika powder (you can put less or more, depending on how spicy it is) • salt (quantity of salt depends on how salty are the cabbage and dried meat)

INSTRUCTIONS Carefully separate the fermented cabbage leave. Depending on how small or big cabbage rolls you want to make, you will need about 15-20 cabbage leaves + some extra shredded leaves for covering the bottom of the cooking pot. If the cabbage is very sour and/or salty, wash the leaves briefly under cold water. After that, if you notice that cabbage leaves have pronounced hardy veins, remove them with a sharp knife. Repeat this step with all the leaves. Prepare a bigger cooking pot by coating the bottom with a thin layer of lard. Chop roughly the leftover and torn cabbage leaves that won’t be used for making the rolls and spread them on the bottom of the cooking pot. This step will prevent the sarma from burning during the cooking. Mince the onion and garlic and add to a bowl with ground meat, rice, eggs, bread crumbs, salt, black pepper, and sweet and hot paprika powder. Mix everything well using your hand. Take a piece of the meat stuffing, place it on the bottom part of the cabbage leaf and wrap it tightly in a roll. Repeat this with the rest of the stuffing and cabbage leaves. When you finish rolling up all of your sarma rolls, layer them tightly next to each other seam-side down in the cooking pot. Add a piece of dried meat (if using) take 2-3 additional cabbage leaves and cover the rolls. Put some load on it, like a smaller lid or an old ceramic plate, which will prevent the sarma rolls unroll during the cooking. Pour over the water so that the sarma is completely covered with it and bring it to a boil. Reduce the heat and let it cook for at least 2-2.5 hours, adding more water if necessary. When sarma is cooked, make your roux. In a small saucepan add lard and let it melt. Stir the flour with a whisk or wooden spoon for a few minutes over low heat. When the roux gets a light golden color, turn off the heat and stir in sweet and hot paprika powder. If necessary, you can add some salt too. Add the roux to the sarma and let it simmer for about 10 minutes. Serve with homemade bread or mashed potatoes.

Masala Dosa

VEGAN

CHEF Monica McDaniel

This is a special South Indian dish that my mother would make for a special occasion, it has many components and not native to where she or my father grew up, but found it to be a family favorite comfort food. This is a healthy spin on my mother’s recipe, vegan, more veggies, and oil free!

South India is known to be very heavily influenced by their number one grain export - Rice! This is essentially a rice crepe stuffed with a curried potate/ veggie filling with chutneys.

ORIGIN India

INGREDIENTS • 4 tsp crushed cumin • 2 tsp mustard seeds • 2 onions • 2 carrots • 6 cloves of garlic • 2 tsp ginger paste • 4 tomatoes • 4 medium potatoes • 2 tsp coriander powder • 2 tsp turmeric powder • 2 tsp indian red chili powder • 1 tsp amchur powder (dried mango) • 2 tsp garam masala • 2 cups of tuver dal (lentils) • 2 cups of vegetable broth (or water) • 1 cup of frozen green peas • 4 jalapenos/serranos • 2 lemons • 4 cups of cilantro • 2 tbsp peanuts • 4 tsp salt • 2 tsp sugar

INSTRUCTIONS Sambar - my oil-free version (probably not authentic) Dry toast 1 tsp of cumin and mustard seeds each in a pot. Saute the veggies (potatoes, carrots, onions, squash, garlic, ginger paste, tomatoes, anything really even a bag of frozen mixed vegetables) in vegetable broth in the pot. Add in spices (1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp red chili powder, salt and pepper) Simmer for 15-20 minutes. While simmering, cook the lentils in the instant pot (place 2 cups of 30 min soaked tuvar dal, add water two inches above, pressure cook on high for 8 min, naturally release) Add in the cooked lentils to the veggie mix in pot. Add in 1 tsp garam masala and juice from 1 lime. Garnish with cilantro.

Masala (Filling) Dry toast 1 tsp of cumin and mustard seeds. Add in chopped (1) onion and (4) garlic cloves with some ginger paste Add in chili peppers if desired Saute until fragrant Add in the par-cooked chopped potatoes (3 large russets) Add in spices ( 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, 1 tsp red chili powder, salt and pepper, 1 tsp garam masala, 1 tsp amchur powder) Add in 1 cup of frozen peas, and tiny bit veggie stock to prevent sticking and cover to cook. Finish with lemon juice and cilantro.

Green chutney 2 cups of cilantro 1-2 jalapenos 1 tsp salt 1 tsp sugar 1/2 tsp cumin Juice of 1 lemon 2 tbsp of peanuts Throw all into the blender! You can buy the dosa batter mix from an Indian grocery store, or blend rice & lentils with water, and let it ferment overnight.

Simply White Fish Yogurt Curry

PESCATARIAN

CHEF Afsha Syed

My Mom used to make really delicious fish dishes, ie. grilled, pan-fried, curry, baked, seared, etc. You name it and she knew how to be creative and cook different types of fish. I loved her cooking (who doesn’t love their Mom’s cooking). However, I never really got a chance to learn her recipes due to my busy school and then college years. I lost my Mom shortly after I graduated college. One day (during 2020 in early COVID), I was craving her fish curry and I asked my Aunt (Mom’s sister) for a fish curry recipe. My Aunt gave me the following recipe and to be honest, I think this is the simplest fish curry I have ever learned and made. This tasted really delicious, and it reminded me of my Mom’s dish. I asked my Aunt about the recipe and she said her Mom (my Grandmother used to make this).

ORIGIN Pakistan

INGREDIENTS • 4 – 6-ounce white fish fillets, cut in half (ie. Mahi mahi, halibut, etc.) • ¾ cup plain whole milk yogurt (not Greek) • ½ tsp ginger paste • ½ tsp garlic paste • ½ tsp red chili powder* • ½ tsp coriander powder* • ¼ tsp turmeric powder • 6-8 fenugreek seeds** • ½ tsp salt • ¼ cup mustard oil*** • ½ cup water • 1 green chili, chopped (for garnishing, optional) • 2-3 tbsp fresh cilantro, chopped (for garnishing, optional)

INSTRUCTIONS 1. Heat oil over medium heat in a wide round pan w/lid. Add in fenugreek seeks. Stir for 5-10 seconds. 2. Add ginger and garlic paste. Stir for 20-30 seconds. 3. Add in the remaining spices (red chili powder, coriander powder, turmeric and salt). Stir for 1 minute. 4. Add in the beaten yogurt and cook for 3-5 mins over medium heat until oil starts to separate. The mixture will start drying up the water so add ½ cup water and cook for another 8-10 mins. over high heat. The purpose of this is to cook and prepare the yogurt and spice mixture well together. 5. The mixture will start to boil. Let it come to boil and slowly add in the fish pieces. Cover and cook on medium flame for 5-6 mins. (Turn the fillets after 2 mins). 6. Add in the green chilies and cilantro. Cover and cook for another 1-2 mins. The oil should separate on the side of the pan.

Notes: *Feel free to add more spices if you prefer spicy curry. The flavor in this dish really comes from the yogurt, which gives it a tangy and lightly spiced curry flavor when combined with spices. Goes well with plain rice or any flat bread. *If fenugreek seeds are not available, they can be skipped, but are highly recommended. They get rid of any strong fish smell and add flavor to the oil. *Mustard oil gives it a very good flavor. However, if mustard oil is not available, use any light oil such as canola or grapeseed oil. Do not use sesame or olive oils as it will alter the taste of the curry. *Once added, the fish should not be cooked for more than 6-8 mins in total time, otherwise, it’ll become hard and won’t stay soft and juicy.

Fusina Family Spaghetti Sauce

CHEF Lesley Dubois

Growing up spaghettis were often on the menu (yes, my family plurals the word...). My grandma and dad were the cooks for the sauce I remember eating most often and while the ingredients were the same for each of them, the flavor profiles they created were quite different. When it was time for me to finally learn to make it myself, I quickly realized why (and as you will below)! Apparently, Italians aren’t big on precision and cooking is more of a “mood”. My sauce flavor profile does tend to meld between the two versions I grew up eating and is still a family favorite.

My family originates from Udine, Italy. My great-grandfather immigrated to the United States alone in 1922 when my grandmother was only 6 years old. He settled in Detroit and found a job working, as so many did, at Ford Motor Company. Two years later he was able to send for my greatgrandmother, my grandma and her two siblings. Along with the spaghetti sauce, employment at Ford became a family legacy and I still have cousins who work there today.

ORIGIN Italy

INGREDIENTS • 1 lb Hamburger (or meat substitute but a little fat is good) • 6 oz. Tomato Paste + Herbs* • 8 oz. Tomato Sauce* • *To make more than 1 batch of sauce, keep the above proportions. Example - for a 3 lb batch use 3 lbs of hamburger, 18 oz of Tomato Paste and 24 oz of

Tomato Sauce. • 1 Onion (White) • Minced Garlic • Salt & Pepper • Italian Seasoning • Oregano • Bay Leaves • Garlic Powder

INSTRUCTIONS Finely chop the onion, add into your pan with the garlic and butter (to prevent sticking). Cook until onions are soft. To the pan add the hamburger and cook through. Drain most of the excess juice (but leave a little for flavor). Add to the mixture the tomato paste, tomato sauce, 10-12 oz warm water (which is helpful to get the rest of the paste/sauce off the sides of the cans). Next, add generous amounts of salt, pepper, garlic powder and oregano and very generous amounts of Italian Seasoning. Sample often during this process to decide what may be missing and add as you please! As a last step add 7-10 Bay Leaves. Cover and simmer on low heat for 4-8 hours stirring at least once an hour.

Kickin’ Chili

CHEF Kate Collier

Chili, of various forms, has been a staple in my family since childhood. It becomes the recurring special request from friends and family for parties or other casual get togethers. I will caveat that the included measurements are directional, and meant to be “to taste”, or even optional depending on individual preferences.

ORIGIN USA

INGREDIENTS • 1-2 tablespoons olive oil • Large yellow onion, chopped • 1 red pepper, chopped • 1 green pepper, chopped • 8-10 cloves of garlic, minced • 2 cans/bottles of beer (your preference) • 1 large can peeled whole tomatoes • 2 cans light red kidney beans • 1 can dark red kidney beans • ~1.5 pounds ground beef • ~.5 pounds ground pork • 1 container beef stock • 1 bottle/can/jar tomato juice • Mustard (I prefer a spicy brown), maybe a teaspoon, to taste • Worcestershire sauce, just a couple of drops for depth, not too much - ~1/4 teaspoon • Tabasco or other hot sauce, to taste. I use several dashes • Brown sugar, to taste. I use ~ ¼ cup • Cinnamon, to taste. I use ~ 1-2 pinches • Oregano, to taste. I use ~ ½ - 1 teaspoon • Kosher salt, to taste. I use ~1 teaspoon depending • Pepper, to taste. I use ~1 teaspoon • Crushed red pepper flakes, to taste. I use ~ ½ teaspoon • Cayenne pepper, to taste. I use ~¼ - ½ teaspoon • Cumin, to taste. I use several tablespoons of cumin - maybe 5-8 • Chili powder, to taste. I use several tablespoons, maybe 5-8 • Paprika (smoked, spicy or other), to taste. I use ~ ½ - 1 teaspoon • Garlic powder, optionally

INSTRUCTIONS Warm a couple of tablespoons (few healthy swigs) of olive oil in a large pot, add chopped yellow onion and saute until softened. Add garlic and continue to saute until golden and fragrant. Add 2 cans/bottles of beer and cook on medium until beer and onions have begun to cook down - maybe 10 minutes or so. Add juice from the large can of peeled whole tomatoes, and then hand crush each tomato into smaller pieces and add to the chili base. Add the chopped red and green peppers. Begin to add the additional ingredients: pepper, mustard, worcestershire sauce, cinnamon, brown sugar, tabasco, oregano, cayenne, red pepper flakes. Add maybe a third each of the cumin, chili powder and paprika. Add half of the tomato juice and the beef stock and continue cooking on medium (or med/high) for maybe 5-10 minutes, turning up heat until just beginning to boil, then adjust heat to maintain a simmer, stirring occasionally. Meanwhile, combine ground beef and ground pork in separate large skillet, and add in maybe a third each of the cumin, chili powder and paprika, and some kosher salt and pepper to the ground meat while browning. Additional ingredients could also be added, to taste. Once meat and ingredients are all combined and browned, drain fat, and then add browned meat into the large pot. Add most of the rest of the tomato juice and beef stock, stirring continuously, bringing back to a boil, and then reduce to a simmer. Let this cook for a couple of hours before tasting, to allow the ingredients to blend. Add more of, or the remainder of, any ingredients, to taste. Cook on simmer for a couple more hours, uncovered, stirring occasionally - I usually let this cook for at least 5 hours total (from start to finish). Chili will reduce while simmering. Optionally, depending on desired consistency of chili, add combination of tomato juice, stock or water as needed, as well as any other ingredients to taste. (I usually end up with more hot sauce). Once ready, serve individually depending on regional or personal custom, such as: shredded cheese on top, scallions on top, with fritos, over rice, etc. Enjoy with more beer of your choice!

Meat Burek

CHEF

Lana Downer-Arispe

This is a typical Croatian meat pastry, that when made at home brings the aroma of being in a bakery (buregdzinica). Often enjoyed with pavlaka (variation of sour cream). I used to love coming home from school in Croatia and stopping at the buregdzinica and grabbing a slice while walking home.

ORIGIN Croatia

Population: 4 million Capital: Zagreb Croatia is located in Central and South-East Europe and shares a coastline along the Adriatic Sea. The Adriatic coast enjoys a Mediterranean climate of hot dry summers and cool rainy winters. Croatia has more than 1200 islands and islets.

Croatia is most famous for: Being the set of Game of Thrones, beautiful waterfalls, football, Ancient Roman Ruins, warm and kind people, hospitality

Economy: Tourism

INGREDIENTS Burek Dough: • 500g all-purpose flour (3.5 cups) • 1 teaspoon of salt • 300-350mls lukewarm water (1 1/4 - 1 1/2 cups) • Vegetable oil

Burek Cheese Filling: • 150 g cottage cheese (2/3 cup) • 100 g crumbled feta cheese (2/3 cup) • 1 large beaten egg

Meat And Potato Filling: • 1 tablespoon of olive oil • 1 medium, diced onion • 300 g lean beef mince (10 oz) • 1 potato, boiled cut into small cubes • 2 grated garlic cloves • Half teaspoon chopped rosemary, fresh is best • Half tablespoon smoked paprika • Half tablespoon salt

INSTRUCTIONS How To Make Burek Dough: 1. Take a large bowl and combine the flour and the salt 2. Add the water bit by bit, mixing until the mixture forms a dough 3. Knead the dough for around five minutes, until it turns quite stretchy 4. Split the dough mixture into batches of four and press down to flatten 5. You need to find a bowl or a pan which is large enough to hold the dough when it is piled up on top of each other 6. Add a little bit of vegetable oil to the pan or bowl and put the first flattened piece of dough inside 7. Add a bit more oil (not too much), and add another piece of dough – repeat until you’ve done the same with all four pieces 8. Add more vegetable oil on top of the last piece and place to one side to rest 9. Preheat your oven to around 200°C (390°F) 10. Add a little vegetable oil over your work surface (a table is best) – just a little! 11. Remove one piece of dough from the bowl and remove the excess oil 12. Flatten the piece of dough until it reaches a thickness of no more than around half a centimeter 13. Handle the dough and stretch it outwards, over and over, so that you pull it to around 1 meter in diameter – you might end up with a few holes but don’t worry about it too much. By the end, you should be able to see through the dough 14. Take one side of the dough disc and fold it over, towards the center 15. Repeat this process until you have a shape that resembles a pentagon 16. Repeat with the second piece of dough 17. Add your filling (see below for the filling instructions) to the dough piece 18. Add the first piece of stretched dough into the middle of the second one, and cut away the thick edge of the second piece – you can throw this away, you won’t need it 19. Fold over the edges of the dough, so that you get a pentagon shape once more, and put it into a baking pan or tray 20. Put the pan in the oven and bake for around half an hour, until it is a golden color 21. Remove from the oven and let it cool down 22. Cut into 12 pieces 23. Repeat the process with the rest of the dough 24. Bake until the pastry turns golden, and serve while warm! For The Cheese Filling: 1. Take a mixing bowl and add in both kinds of cheese, combining together 2. Add the egg and combine once more For The Meat & Potato Filling: 1. Take a large pan and heat up the oil over a medium heat 2. Add the onion and cook until soft 3. Now, add the mince and cook for around 2 minutes, stirring regularly 4. Now, add the potato, the rosemary, the garlic, and the paprika, and stir to combine 5. Add the salt and continue to cook, ensuring the beef mince is cooked through 6. Once cooked, drain the beef with a sieve to get rid of any excess oil and press down to dry it out

Vietnamese Lemongrass Shrimp Vermicelli Bowl

CHEF

Loan Mong

Vermicelli noodle bowls are a refreshing and light summer meal, packed with freshness and flavor! This dish is one on my go-to’s for an easy weeknight dinner with simple ingredients and minimal cooking involved.

ORIGIN

Vietnam

This dish originated from Vietnam and can be found in almost any Vietnamese restaurant. This is the Southern Vietnam style, while other regions have slightly different presentations and ingredients.

INGREDIENTS Yield: 4 servings Noodle Bowl & Vegetables: • 8oz vermicelli rice noodles, cooked according to package instructions • 1 carrot, thinly sliced • 1/3 cucumber, sliced • 3 lettuce leaves, thinly cut • 1 lime, cut into wedges • 2-3 tbsp crushed or finely chopped peanuts (optional) • Bean sprouts (optional) • Cilantro (optional) • Mint leaves (optional)

Lemongrass Shrimp Marinade • 1lb raw shrimp, peeled and deveined (leave tail intact) • 2-3 tbsp finely minced lemongrass (use tender white bulb section only) • 3 garlic cloves, minced • 1 tbsp ginger, minced • 1 tbsp light brown sugar

Dipping Sauce/Dressing • 4 tbsp fish sauce • 4 tbsp rice wine vinegar • 2 tbsp light brown sugar • 4 tbsp lime juice • 1/2 cup warm water • 1 Thai chili pepper or any spicy chili, finely chopped (optional, adjust to taste)

Recipe notes • Protein can be substituted with chicken, pork, or firm tofu. • To make vegan, substitute fish sauce with soy sauce

INSTRUCTIONS 1. Prepare dipping sauce: Combine sauce ingredients and mix well to dissolve sugar. Adjust to taste (spiciness, lime, sweetness). Let mixture sit for at least 20 minutes; 2. Prepare shrimp marinade: Combine ingredients in lemongrass shrimp marinade, add raw shrimp last.

Mix well to coat. Cover and set aside for at least 15-20 minutes. 3. Cook noodles: Soak noodles according to package instructions. Be sure to drain and rinse with cold water, then set aside. 4. Prepare vegetables: Cut carrots, cucumbers, and lettuce leaves. 5. Cook marinated shrimp: Heat oil over medium-high heat. Once oil is hot, add shrimp in a single layer.

Cook for about 1-2 minutes per side until lightly browned. Alternatively, grill shrimp until thoroughly cooked. 6. Assemble the bowl: Divide noodles into bowls. Add carrots, cucumbers, lettuce, bean sprouts, cilantro, and mint leaves over noodles. Top with cooked shrimp. Drizzle dipping sauce and squeezed lime, sprinkle with crushed peanuts. Enjoy!

Vietnamese Pho

CHEF Mai-Lynn Zipprich

Being half Vietnamese, Pho was very much a staple food in my house growing up and has become my kids most requested meal. It is requires some time to make so it is a great Sunday activity. If you can make it last you can feast on it all week!

ORIGIN

Vietnam

Rice is the staple food. Vietnamese cuisine incorporates elements of both Chinese cooking and the cuisines of other Southeast Asian countries. Noodle soup with chicken or beef broth (pho), a distinctive kind of spring roll (cha gio), and the use of fermented fish sauce (nuoc mam) for dipping and seasoning are among the many noteworthy dishes.

INGREDIENTS Noodle Bowl & Vegetables: • Prepackaged Pho seasoning packet with cheesecloth • 1/2 cup Rock Sugar • Fish Sauce • 3-4, 3” inch strips Ginger, just depends what you can find • 2 Yellow onions • 5-6 pieces of Oxtail • Several large beef bones for broth approximately 10 pounds • 1-2 pounds London broil or other lean beef thinly sliced • Large Soup Pot • Rice Vermicelli Noodles

For toppings: • Hoisin Sauce • Sirachi • Bean Sprouts • Basil • Cilantro • Onions • Limes • Jalapenos

INSTRUCTIONS 1. For a more clear broth boil the bones for 15-30 minutes first which removes all the excess meat left on the bones. Drain the water and rinse the bones off. 2. Roast the peeled ginger and onions on the grill or gas stove. You want to get it charred. 3. Once you have cleaned the bones put them back in the pot, add water rock sugar seasoning packet, ginger and onions and oxtail. Also add approximately ¼ - ½ cup of fish sauce. Depends how large of pot you are making. 4. Soft boil to simmer for at least 6 hours continue to skim the top with a fine mesh strainer to keep the broth clear. 5. Start seasoning to taste by adding more fish sauce or salt. Continue to simmer. 6. Prepare noodles and beef and other table toppings. 7. Serve soup very hot so that the meat cooks when added to it.

Alison Solari’s Spicy Lasagna

CHEF Alison Solari

My mother would always a Christmas Eve Cocktail Party for close family and friends. Often times, the event would go well past dinner, leaving tipsy family and friends in need of something to eat before heading home to play Kris Kringle for kids and grandkids.

ORIGIN Italy

Italy - home of the best food on the planet!

INGREDIENTS • 2 tablespoons olive oil • 1 cup chopped yellow onion (1 onion) • 2 garlic cloves, minced • 1 1⁄2 lbs hot Italian sausage, casings removed • 1 (28 ounce) can crushed tomatoes in puree • 1 (6 ounce) can tomato paste • 1⁄4 cup chopped fresh flat-leaf parsley, divided • 1⁄2 cup chopped fresh basil leaf • 2 teaspoons kosher salt • 3⁄4 teaspoon fresh ground black pepper • 1⁄2 lb lasagna noodle • 15 ounces ricotta cheese • 3-4 ounces creamy goat cheese, crumbled • 1 cup grated parmesan cheese, plus 1/4 cup for sprinkling • 1 extra-large egg, lightly beaten • 1 lb fresh mozzarella cheese, thinly sliced

INSTRUCTIONS Preheat the oven to 400º F. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste. Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside. Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

Airfried Garlic Ranch Chicken Wings

GLUTEN FREE

CHEF Andre Walker

This is the only recipe my family asks me to make for them. This was given to me from a college friend as his favorite football watching snack and its been a hit for me.

Easy to make and tastes great.

ORIGIN USA

INGREDIENTS • 5 pounds chicken wings • 3 tablespoons mayonnaise • 2 teaspoons paprika • 2 teaspoons garlic powder • 1 tablespoon sea salt • 2 tablespoons Dry Ranch Pack

INSTRUCTIONS 1. Thoroughly rinse the wings, pat them dry 2. Mix ingredients in a 1 Gallon ziploc bag 3. Add the chicken wings and let them marinate (the longer the better) 4. Place in the Air Fryer for 25 minutes @ 370º F or until the tops of the wings are golden brown and the skin is nice and crispy. (turning/shaking twice during that time) 5. In the Oven, bake for 45 minutes @ 400º F or until the tops of the wings are golden brown and the skin is nice and crispy.

Mom’s Beef Stroganoff

CHEF April Provins

I don’t know where my mom got this recipe, but it’s the best Beef Stroganoff! This was usually a Sunday or Birthday dinner.

ORIGIN USA

INGREDIENTS • 2 lbs beef (cut into 1 - 2 inch chunks) • 6 Tablespoons flour • 1 1/2 teaspoons salt (or to taste) • 1/4 teaspoon pepper • 3 Tablespoons oil • 1 cup chopped onion • 1 cup tomato juice • 4 oz can mushrooms (or fresh) • 1 1/2 cup water (or beef broth/wine) • 2 Tablespoons flour • 1/2 cup water • 1 cup sour cream • Egg noodles

INSTRUCTIONS Combine 6 tablespoons flour, salt & pepper; dredge meat in flour mixture and brown in oil. Add onion and brown - pour off drippings. Add tomato juice. Drain mushrooms reserving liquid, add enough water to equal 1 1/2 cups. Add liquid to meat. Lower heat, cover and cook slowly for 1 1/2 hours. Add mushrooms. Mix together 2 Tablespoons flour and 1/2 cup water, add to meat mixture. Cook, stirring constantly until thickened. Add sour cream and cook until heated through. Serve over cooked noodles.

Braised Short Ribs in Coffee & Ancho Sauce

CHEF Natalie McCue

Perfect dish to cook on a cold winter day. One of the recipes that my brother and I would cook together growing up!

ORIGIN

West Texas

INGREDIENTS • 1 yellow onion (quartered) • 4-6 garlic cloves (coarsly chopped) • 2 Tbls canned chipotle chilis in Adobo sauce (finely chopped) • 2 tsp Adobo sauce • 2 Tbls pure maple syrup • 1 Tbls fresh lime juice • 3-4 pound Beef Short-Ribs • 1 Tbls vegetable oil • 1/2 cup fresh brewed coffee • Ancho Chili powder (to taste) • 3 Tbls Butter • Half and Half (to taste)

INSTRUCTIONS Blender - Onion, garlic, chipotles & adobo sauce, maple syrup, lime juice, salt to taste. Puree until smooth. Pat dry short ribs, season with salt and pepper. In a Dutch oven, heat vegetable oil, and brown short ribs on all sides. Add chili puree, ancho powder, coffee, and 1 1/2 cup of water. Bring to a boil and cover with lid. Trasfer to oven and braise ( 350º F ) for 3-4 hours until tender. Remove ribs to a plate. Strain braising liquid with a fine mesh sieve into a saucepan. Add 3 Tbls butter, dash of salt/pepper and half and half to taste. Bring to a boil while whisking until blended. Let simmer to redue to a slight thicker sauce. Can be served over egg noodles or polenta. Pairs well with roasted carrots.