4 T olive oil

4 chicken thighs (boneless, skinless)

flour for dusting

1 c white wine

1 c sweet onion (diced)

1/2 c each of carrots and celery (both diced)

2 T garlic, minced

1 c chickpeas, cooked

1/2 c Ras El Hanout ( do not double if doubling recipe)

2 T each of honey and apple cider vinegar

2 c chicken stock

salt & pepper (to taste)


1. In a large, deep skillet, heat the olive oil over medium-high heat until it is almost smoking. Dust the chicken thighs with flour and place in the pan.

2. Sear on both sides until lightly browned, and remove from the pan.

3. Deglaze the pan with white wine. When wine is reduced by half, add the onions, carrots, and celery and saute for a few minutes. Add the garlic and continue to saute for another minute.

4. Add all remaining ingredients and stir until combined. Check in case additional seasoning is needed.

5. Bring to a boil and reduce heat to a simmer. Cover and cook for 45 minutes to an hour, or until the chicken is starting to fall apart


1 cup Israeli couscous or pearl couscous
1 ½ cups chicken broth)
¼ teaspoon garlic powder
½ teaspoon plus ⅛ teaspoon kosher salt
1 tablespoon olive oil
1 tablespoon chopped parsley
Zest of 1/2 lemon

Bring the water to a boil in a large saucepan.
Add the Israeli couscous, garlic powder and ½ teaspoon of the kosher salt and reduce to a simmer. Cover with lid and cook 8 to 10 minutes, until the couscous is tender and the water is absorbed.
Remove the couscous to a bowl, mix it with the olive oil, and allow to stand for 2 to 3 minutes.
Fluff with a fork to break up the pieces. Mix in the chopped parsley, lemon zest, and remaining ⅛ teaspoon kosher salt. Serve immediately. Leftovers store up to 1 week; refresh the flavors with an additional pinch of salt and/or drizzle of olive oil.


  • 3.75 lbs Chicken
  • 3 tbsp Curry powder
  • 3 tbsp Chicken seasoning
  • 2 tsp Sea Salt
  • Pinch of allspice
  • 5 Cloves garlic Crushed
  • 1 Large onion Chopped
  • 5 Sprigs of fresh thyme
  • 3 Medium carrots Chopped
  • 2 small sweet potatoes diced
  • 2 tsp powdered ginger
  • 2 shakes scotch bonnet sauce
  • 4 tbsp vegetable oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp white vinegar


  • Wash the chicken in water inside and out
  • Cut the fryer into bite sized pieces,  removing all of the skin, wing tips and ribs
  • Toss in the juice from the lime/lemon and the vinegar and drain the chicken
  • Toss chicken, onion, garlic, all spice, ginger, salt, chicken seasoning, the curry powder leave to marinate in the refrigerator for one hour.
  • In a large pot, heat the cooking oil on medium heat
  • Add the seasoned chicken to the oil and stir well. Let the chicken cook until lightly brown on all sides without burning.
  • Stir in the carrot, potato and thyme. Add water enough to cover the chicken in the pot. Cover and leave to cook for 25-30 minutes
  • Remove the cover and simmer until the curry gravy thickens

Adapted from



  • 2 tablespoons vegetable oil
  • 5 pounds bone-in short ribs, at least 1 1/2 inches thick
  •  Kosher salt and freshly ground pepper
  • 2 large heads garlic, halved crosswise
  • 1 medium onion , chopped
  • 4 ribs celery , chopped
  • 2 medium carrots , chopped
  • 3 tablespoons tomato paste
  • 1 cup red wine vinegar plus 1 cup water
  • 2 cups beef stock
  • 4 sprigs thyme
  • 1 cup parsley, coarsely chopped
  • ½ cup finely chopped chives
  • 1 tablespoon finely grated lemon zest


  1. Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
  2. Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
  3. Add red wine vinegar and water  and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
  4. Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
  5. Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside

Original Recipe – NY Times


⅓ cup Dijon mustard
2 tablespoons minced garlic
1 tablespoon chopped thyme leaves
2 teaspoons coarsely ground pepper
Kosher salt
3 tablespoons extra-virgin olive oil
11 pounds prime rib roast (4-rib chine bone removed)


  1. Preheat the oven to 450°. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt. Whisk in the olive oil.
  2. Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes.
  3. Remove the meat from the oven and reduce the temperature to 275°. Brush the mustard coating all over the top and sides of the meat and roast for about 2 1/2 hours hours longer, rotating the roasting pan 2 or 3 times for even browning. until a thermometer inserted in the center of the roast at the thickest part registers 120° (for medium rare).
  4. Transfer the roast to a carving board, cover it loosely with foil and let rest for 30 minutes.
  5. Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside.
  6. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates.


Ingredients  ( serves 4)

1 pound baby carrots with greens

2 tablespoons butter

2 tablespoons honey

1 tablespoon lemon juice

Freshly ground black pepper

1/4 cup chopped flat-leaf parsley


  1. In a medium saucepan, bring water to a boil.
  2. Add salt and then carrots and cook until tender, 5 to 6 minutes.
  3. Drain the carrots and add back to pan with butter, honey and lemon juice.
  4. Cook until a glaze coats the carrots, 5 minutes.
  5. Season with salt and pepper and garnish with parsley.



  • 4 pounds Yukon gold potatoes and/or red potatoes, scrubbed clean
  • 2 tablespoon extra virgin olive oil
  • 2 teaspoon chopped garlic
  • ½ teaspoon fine salt
  • 1 tablespoon fresh rosemary
  • 2 teaspoons fresh parsely
  • Freshly ground black pepper, to taste


  1. Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking.
  2. Slice the potatoes into 2-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the prepared baking sheet.
  3. Drizzle the olive oil over the potatoes, then sprinkle on the garlic powder, salt, and rosemary, if using. Toss with your hands until the potatoes are evenly coated in the mixture (it might seem like you don’t have enough oil, but you do—keep going!). Arrange the potatoes in an even layer across the pan with their flat edges against the pan.
  4. Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are deeply golden (check the undersides) and easily pierced through by a fork. Stir in the parsley, if using, and season to taste with additional salt and some black pepper (careful, the potatoes are hot). Serve promptly.

Adapted from

For The Shepherd’s Pie Filling:

  • 1 pound ground beef or lamb
  • 2 medium carrots, peeled and diced
  • 1 small green pepper, diced
  • 1 large Vidalia onion, diced
  • 4 cloves garlic, minced
  • 1 bag petite corn frozen
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried rosemary or dried herb of choice
  • 1/2 teaspoon fine salt or to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup water

For The Sweet Potato Topping:

  • 2 large sweet potatoes (about 12 ounces each), peeled and cubed (~6 cups cubed)
  • 1 tablespoons butter
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon fine
  1. Preheat oven to 425℉. Bake the sweet potatoes for 40 minutes. Reduce heat to 375 and bake for 45 more
  2. In a medium skillet over medium-high heat, saute the chopped carrots, green pepper,  onion, and garlic. Continue cooking until the carrots are soft, about 12-15 minutes and set aside
  3. Brown ground beef until cooked add veggies simmer for five minutes
  4. Microwave corn for two minutes and add herbs and water
  5. Mash sweet potatoes add butter and process with an immersion blender
  6. Spoon into a 8×9 casserole and top with mixture


3 tablespoons olive oil
1 pinch crushed red pepper flakes
1 large onion
4 -5 cloves garlic, chopped
4 boneless skinless chicken breasts, cut into strips
2 teaspoons oregano, separated
2 teaspoons ground cumin, separated
2 (16 ounce) cans black beans, undrained
1 (4 ounce) jar sliced pimientos
salt & pepper
3 tablespoons balsamic vinegar
1 package of Trader Joes Brown Rice



In a large pan, heat olive oil and add red pepper flakes.
Add onion and garlic, and cook until onion is tender.
Increase heat, add chicken, stirring until cooked.
Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
Add black beans, pimentos, remaining spices, and balsamic vinegar.
Blend and simmer uncovered for 30 minutes,
Microwave brown rice 3 an\d a half minutes
Stir in rice to pan