F.N.SharpNo ratings yet2 ½ cups all-purpose flour1 teaspoon kosher salt¾ cup boiling water2 ½ tablespoons peanut oil (divided – see directions)1 medium carrot (thinly diced)4 tablespoons grated fresh ginger (divided – see directions)1/3 cup finely sliced scallions (white and green parts separated)½ teaspoon kosher salt1 ½ cups Napa cabbage (rough stems removed and thinly sliced then roughly chopped)2 teaspoons diced garlic1 lb. ground chicken1/3 cup + 2 tablespoons tamari sauce¼ cup mirin3 teaspoons sesame oil (divided – see directions)1 teaspoon hot sesame oil1 teaspoon red pepper flakes1 teaspoon white or black sesame seeds
F.N.SharpNo ratings yet1 tablespoon olive oil1 tablespoon unsalted butter3 large white onions (halved and sliced into ¼-inch pieces)1 large shallot (halved lengthwise and sliced into ¼-inch pieces)½ teaspoon kosher salt½ teaspoon freshly ground black pepper¼ cup dry white wine or dry vermouth12 oz. sour cream (left at room temperature for 20 minutes)8 oz. cream cheese (softened)1 tablespoon Worcestershire sauce1 teaspoon hot sauce½ teaspoon onion powder2 teaspoons thinly sliced fresh or dried chives
F.N.SharpNo ratings yet1 cup fresh or frozen corn kernels1 tablespoon olive oil1 teaspoon ancho chili powder1 teaspoon ground cumin½ teaspoon kosher salt½ teaspoon freshly ground black pepper3 large heirloom tomatoes (diced – approximately 4 cups)1 small red onion (diced)1-2 jalapenos (diced with seeds and ribs removed)1 medium cucumber (diced)¼ cup lime juice1 tablespoon pickled jalapeno brine
F.N.SharpNo ratings yet½ grated English cucumber½ cup diced English cucumber2 tablespoons roughly chopped fresh dill1 large grated radish2 medium diced radishes2 teaspoons lemon juice1 ½ teaspoon kosher salt (divided – see directions)1 ½ cups plain Greek yogurt3 pieces of pita bread¼ cup olive oil2 teaspoons dried dill2 teaspoons dried parsleyMaldon flaked sea salt (or other coarse sea salt) for finishing
F.N.SharpNo ratings yet1 bag of Fresh Spinach4 cups Arugula1 cup diced Granny Smith Apples½ cup Roasted Pecans¼ cup shaved Parmesan Cheese1 cup Extra Virgin Olive Oil¼ cup Balsamic Vinegar1 tablespoon Honey½ tablespoon Dijon MustardSalt and Fresh Ground Pepper to taste