• 2 tablespoons olive oil
• 1 small onion, thinly sliced
• 1 small fennel, thinly sliced
• ½ pound (about 1½) leeks, ends trimmed, halved lengthwise and sliced diagonally ½-inch thick
• 2 garlic cloves, minced
• ½ Tbsp. dried parsley
• 1 dried bay leaf
• 1/8 tsp dried oregano
• 1/8 tsp dried thyme
• 1/8 tsp black pepper
• ¼ tsp saffron threads
• 2 14oz. cans diced tomatoes
• 1 cup homemade tomato sauce
• 1 cup dry white or red wine –OR– ½ cup pernod, if no fennel
• 1 seafood bullion cube
• 4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
• ½ pound large scallops
• 6 ounces firm, light-flesh fish, cut into 1½-inch pieces

1. In a medium, heavy-bottom pot heated over medium-high heat, add the oil, then stir in the onions, leeks, garlic, parsley, bay leaf, oregano, thyme, pepper and saffron. Cook, stirring frequently, until the onion is translucent and the herbs are fragrant, 6 to 8 minutes.
2. Add wine or pernod and cook off a bit.
3. Stir in the tomatoes, tomato sauce and seafood bullion cube. Cover and simmer gently to develop the flavors, 30 to 45 minutes. The cioppino base can be made ahead of time to this point; remove from heat, cover and refrigerate up to one day (reheat before continuing).
4. Add seafood based on cooking time. Serve over pasta, rice or with bread.

• 4 garlic cloves, minced
• 1 Tbls. kosher salt
• 2 Tbls. toasted sesame oil
• 1 tsp. five-spice powder
• 1 Tbls. rice wine vinegar
• 6 chicken leg quarters, 4 ½ – 5 lbs.

Marinade chicken for at least 2 hours, up to overnight. Roast at 425*F for 45-50 minutes.

For the garlic-parsley paste

• 2 heads of garlic
• 2-4 tbsp minced parsley

1. Cut top 1/3 off 2 heads of garlic. Drizzle with 1 tbsp olive oil each and wrap tightly in foil. Bake at 400* for 40 minutes.
2. In a small bowl, combine parsley and mashed roasted garlic.

For the Lamb

• 5 – 7 pound boneless leg of lamb (~30 minutes)

1. Unroll lamb. Following natural seams (delineated by lines of fat), separate into three smaller roasts, using sharp boning knife as needed.
2. Trim visible fat and gristle from exterior of each roast. With small, pointed cuts, penetrate deeper to remove interior pockets of gristle, fat, and silver skin.
3. Lightly score inside of each roast, making ¼-inch-deep cuts spaced1 inch apart in crosshatch pattern.
4. Rub scored surface of brined lamb with garlic-parsley paste, working paste into grooves.
5. Roll into compact roast, tucking in flaps, to form log shape. Tie with twine at 1-inch intervals.

Sous Vide

• If 2 roasts: 133* for 4-5 hours
• If 3 roasts: 133* for 3 hours
• Sear for 1 minute on each side when done

• 2 lbs bone-in, skinless chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
• 2 lbs potatos, parsnips, or carrots (or a mix), cut into 1.5″ pieces
• 2 large leeks, white and light green parts only, halved lengthwise, sliced thin, and rinsed thoroughly
• ¼ tsp saffron threads
• 2 medium garlic cloves, minced
• 1 Tbsp unbleached all-purpose flour
• 2 cups low-sodium chicken broth
• ½ cup white wine
• ½ teaspoon dried thyme
• 2 bay leaves
• 2 tsp fresh lemon juice from 1 lemon
• ¼ cup minced fresh parsley leaves

1. Heat 2 Tbsp olive oil over medium heat in a large pot. Add the leeks, saffron, and ¼ teaspoon salt to the pot and cook, stirring occasionally, until the leeks are softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Whisk in the broth, wine, thyme, and bay leaves, scraping up any browned bits.

3. Nestle the chicken and veggies, into the pot and bring to a simmer. Cover, turn the heat to medium-low, and simmer until the chicken is fully cooked and tender, about 20 minutes for the breasts (160 to 165 degrees on an instant-read thermometer), or 1 hour for the thighs and drumsticks (170 to 175 degrees on an instant-read thermometer). (If using both types of chicken, simmer the thighs and drumsticks for 40 minutes before adding the breasts.)

4. Transfer the chicken to a serving dish. Remove and discard the bay leaves. Return sauce to a simmer until the sauce has thickened slightly, 4 to 6 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Pour the sauce over the chicken, sprinkle with the parsley, and serve.

• 2 tbsp extra virgin olive oil
• 1 large onion, chopped
• 2 to 4 garlic cloves (to taste), minced
• 2 tbsp red wine vinegar
• 1 28-oz can diced tomatoes, with juice
• ½ tsp cinnamon
• Salt and freshly ground pepper
• ½ tsp dried thyme, or 1 tsp fresh thyme leaves
• 1 large cauliflower, cored, broken into florets, and sliced about ½ inch thick
• ½ of 14-oz can of black olives , rinsed, cut in half (optional)
• 1 to 2 ounces feta cheese, crumbled (optional)

1. In a pot or skillet large enough to hold all the cauliflower, sautee the onions in olive oil until soft
2. Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a low simmer for 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.
3. Add the cauliflower and olives and simmer for another 20 minutes, or until the cauliflower is tender. Serve with grains, with the feta sprinkled on top if desired.