Garlic Scape Pesto

• 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
•  ¼ cup raw sunflower seeds
•  ½ cup extra virgin olive oil
•  ¼ cup Parmesan cheese
•  ½ cup basil leaves
•  Juice of one lemon

• PREPARATION

  1. Place the garlic scapes in a food processor and pulse for 30 seconds.
  2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
  3. Add the olive oil and process on high for 15 seconds.
  4. Add the Parmesan cheese and pulse until the ingredients are combined.
  5. Add the basil and lemon juice, and process until reaching the desired consistency.
  6. Add salt to taste and serve immediately.

Chicken Enchiladas

Our Best Bites

Ingredients

• 4 tablespoons butter
• 5 tablespoons all purpose flour
• 2 15-ounce cans chicken broth
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 1/2 teaspoons cumin
• 1 teaspoon coriander
• 1 tablespoon chili powder
• 1/8 teaspoon black pepper
• 1/3 cup sour cream
• 2–3 shakes Tabasco (or similar hot sauce), Optional
• kosher salt, to taste
• 4 ounces (1/2 block) cream cheese (low fat is fine)
• 1 7-oz can mild green chilis
• 14–16 ounces cooked, shredded chicken (about 3 1/2 cups)
• 4 cups shredded Monterey Jack or Pepper Jack cheese, divided
• 8–10 medium flour or corn tortillas

Instructions

1. Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with nonstick spray and set aside.
2. Melt butter in a large skillet over medium heat. Wen butter is melted and bubbly, add flour and stir to combine. Continue cooking, whisking continuously until mixture is light golden brown, about 2-3 minutes. SLOWLY add chicken broth, whisking constantly, until smooth.*note, if this part ends up a disaster and your sauce looks lumpy and clumpy- it’s not ruined! Just pop the entire sauce in a blender to smooth it out, then back in your pan and continue 🙂
3. Whisk in garlic powder, onion powder, cumin, coriander, chili powder, and pepper. Bring sauce to a simmer and stir until thickened, 3-4 minutes. Remove from heat and whisk in sour cream and hot sauce. Add salt to taste and set aside.
4. In a separate mixing bowl, soften cream cheese in microwave until it’s easily stirred. Add green chilis and 1/2 cup of reserved sauce. Stir to combine and add chicken and 2 cups cheese.
5. Tip: If needed, to make the tortillas easier to roll, place between damp paper towels and microwave until warm (20-30 seconds).
6. Pour about 1 cup sauce into the bottom of prepared pan and spread out evenly. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly. Place tortillas snugly in pan. Pour remaining sauce on top and top with remaining 2 cups cheese. Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted.

Deliciously Plain Vanilla Cupcakes

Paiges Dream Birthday Cake

Recipe to try

Yellow Curry

• 1 tablespoon oil
• half a yellow onion, sliced thinly
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1/3 cup yellow curry paste (Mae Ploy)
• 10 baby golden yukon potatoes, cut into bite-sized pieces
• 1 14-ounce can coconut cream (it’s like coconut milk, but even more luscious)
• 1/2 – 1 cup water
• 2 teaspoons fish sauce (optional)
• 1–2 tablespoons brown sugar (optional)
• cilantro and rice for serving

---

INSTRUCTIONS

1. Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
2. Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
3. Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.

Bahn Mi Sandwiches

Ingredients

•   2 pounds Open Nature Pork Tenderloin (sliced super thin)
•   1 shallot 
•   3 cloves garlic 
•   1 tablespoon sugar 
•   1 tablespoon honey 
•   2 tablespoons fish sauce or soy sauce
•   2 teaspoons sesame oil
•   1 teaspoon salt 
•   1 teaspoon pepper 
•   4 medium carrots 
•   1 large daikon (or 2 small) 
•   1 and 1/2 tablespoons sugar (to release water) 
•   1 and 1/2 tablespoons salt (to release water) 
•   1/2 cup sugar 
•   1 cup warm water 
•   1 cup white vinegar 
•   oil, for searing pork 
•   1 cup mayonnaise 
•   1 tablespoon Sriracha sauce
•   6-8 bolilo rolls, mini soft baguettes, or hero rolls 
•   1 to 2 English cucumbers, sliced into rounds 
•   2 jalapenos, optional, sliced into rounds 
•   2 bunches cilantro

Instructions

1. Begin by slicing the pork tenderloin very thin. Or better yet, ask your butcher to do this for you! They can do it in about 2 minutes and it will save you tons of time. And they will get it much thinner than you can get it at home. 
2. In a blender or food processor, add the shallot, garlic, sugar, honey, fish sauce, sesame oil, salt and pepper. Pulse until combined. It's okay if there are chunks of onion or garlic. You can also just chop the shallot and garlic by hand and mix it all together in a bowl, I'm just lazy. 
3. Add the marinade and thinly sliced pork to a medium bowl, cover, and refrigerate for at least an hour, or up to 24 hours. 
4. Make the picked veggies: Chop the carrots and daikon into matchsticks. See photos. You want them to be about the length of a matchstick and the thickness of your average chop stick. It doesn't have to be perfect! Don't stress about it. Just chop them up thin-ish and your sandwich is going to taste amazing. 
5. Add the chopped veggies to a large bowl and sprinkle with 1 and 1/2 tablespoons salt and 1 and 1/2 tablespoons sugar. Use your hands to massage the sugar and salt into the veggies. We're doing this to get the carrots and daikon to release water, so that they will be flexible but still crunchy. After 15 minutes of sitting in the salt and sugar, you should be able to bend a carrot without it snapping (see photo). 
6. Pour the veggies into a colander and rinse them under water until all the salt and sugar is washed off.
7. Rinse out the bowl and make the brine: combine 1/2 sugar and 1 cup warm water, and stir to dissolve. Add the vinegar and a few shakes of salt. Stir it all together.
8. Add the rinsed carrots and daikon to the vinegar mixture, make sure all the veggies are covered, and stick it in the fridge for 45 minutes. (They will keep for months in the fridge!) 
9. When the pork has marinated, heat a large skillet over medium high heat. Add about a tablespoon of oil to the pan. Make sure it is shimmering. 
10. Add the pork strips in batches. If you add it all at once, it will not brown. Make sure there is about an inch of space in between each piece of pork.
11. Sear the pork for about 1-2 minutes, then flip and sear for another minute or so. If you sliced the pork yourself, you will probably have to cook it longer because it will be thicker. Adjust the heat as necessary, you want to keep it as high as possible without the pan scorching. 
12. Continue searing until all the pork is cooked. Add more oil as necessary. Set aside on a plate, or put it in the oven on a pan on the "keep warm" setting (170 degrees F). 
13. In a small bowl, combine 1 cup mayonnaise and 1 tablespoon Sriracha (more or less Sriracha to taste). 
14. To assemble: Slice a roll in half lengthwise. Spread both sides with Sriracha mayo. 
15. Top one side with pork, sliced cucumber, sliced jalapeno, lots of pickled carrots and daikon, and fistfuls of cilantro (you can chop it if you want, I just tore it from the top of the bunch.)
16. Top with the other half of the roll and eat! Serve with more Sriracha mayo if you want. 

Creamed Eggs on Toast

2 tablespoons butter 

2 tablespoons flour

1/4 teaspoon salt 

1 cup milk 

Sharp cheddar cheese (to taste)

2 hard boiled eggs

2 slices toast

In a small pot over medium heat add butter and stir until melted. Sprinkle flour and salt in pan and whisk together with the butter. Cook flour and butter for about 1 minute or until the flour and butter become fragrant. Add about 1/2 of the milk and stir until the mixture becomes thick. Add the remaining milk and stir until the mixture becomes thick. Add cheese, melt. Add chopped egg, reserving some of the chopped egg for garnish. Pour sauce over toast and garnish with remaining chopped egg.