Candied Nuts: Nuts (hazelnuts, walnuts, peanuts, etc,) 1 lb. Orange zest 1 Tbsp. grated

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1 Candied Nuts: Nuts (hazelnuts, walnuts, peanuts, etc,) Egg white 1 lb. 1 lg Orange zest 1 Tbsp. grated Orange juice Vanilla extract sugar 1 Tbsp. 1 tsp. ¼ tsp. ½ cup cinnamon 1 tsp. Oven to 300. Line sheet pan with parchment and coat w/ spray. Whisk together egg white, juice, zest, vanilla and. Add nuts and toss to coat. Combine sugar and cinnamon. Toss with nuts. Pour in an even layer onto sheet pan. Bake till golden and fragrant.

2 Croutons Focaccia (or other white bread) 1 lb Large dice Salad Oil Black pepper 4 oz (use as needed) 2 tsp +/- as needed ½ tsp +/- as needed Optional Variation Ideas Can Add: Garlic 2 tsp Very finely minced Grated Parmesan Fresh robust herbs such as oregano, thyme, sage or rosemary As needed As needed Very finely minced spices As needed Remove crusts from bread if desired. Slice and cube into large dice. Toss bread in oil, add seasonings together on a sheet pan. Bake at 350 until golden, turning with a metal spatula ½ way through minutes total. 1

3 Kimchi Napa Cabbage 1 small to medium Kosher or Coarse Sea Salt 2 T. Sugar ½ cup plus 2 T. Garlic cloves 20 minced Fresh Ginger 20 thin slices Peeled, minced Kochukaru (Korean chili powder) Fish Sauce Usukuchi (light soy sauce) Jarred Salted Shrimp Spring onions (greens and whites) ½ cup ¼ cup ¼ cup 2 tsp ½ cup Coarsely chopped carrots ½ cup julienned Cut the cabbage lengthwise in half, then crosswise into 2 ½ cm. Wide pieces. Toss cabbage with the and 2 T. of sugar in a bowl. Let sit overnight in the refrigerator. Combine the garlic, ginger, kochukaru, fish sauce, soy sauce, shrimp and remaining ½ cup sugar in a large bowl. If it is very thick, add water ⅓ cup at a time until the brine is just thicker than a creamy salad dressing, but no longer a sludge. Stir in the spring onions and carrots. Drain the cabbage and add it to the brine. Cover and refrigerate. You can eat it at any time, but it is best after about 1 week of aging. It will grow stronger and funkier with time.

4 Pickled Onions: Vinegar (red or white wine ) water Cracked pepper sugar 30 fl. oz 16 oz. 1.5 Tbsp. 1.5 tsp. 7 oz. Red onion ½ gallon julienned Combine all but onion in a pot, bring to a boil. Blanch onion in Boiling water for 1 min. Shock onions in ice water and strain. In a metal container, pour hot vinegar mix over onions. Cool.

5 Oven Poached Pears: Pears 15 pears Cut in half, cored Lemon 1 ½ cups juice, 10 strips zest Juice for holding pears, zest for poaching White wine sugar thyme Vanilla extract 1 qt. 1 ¼ cups 4 sprigs 2 tsp. Cinnamon stick 1 pinch Oven to 300. Combine all but pears in a deep sheet pan. Cut pears in half and core. Place pears, cut side down, in wine mixture (add more wine and water to come to ¼ up the pears. Cover w/ foil and bake till fork tender 1 ½-1 ¾ hours.

6 Quick Dill Pickles: cucumbers 2 cups Thinly sliced water White vinegar Salt Red pepper flakes 1 ¼ cup 1 ¼ cup 1 ¼ Tbsp. 1 tsp. Garlic 3 medium cloves Roughly chopped peppercorns Yellow mustard seed 2 tsp. 1 Tbsp. Fresh Dill 3 sprigs Place cucumber slices in a container. Combine all other ingredients in a pot and boil until has dissolved. Immediately pour brine over cucumbers. Pickles can be stored in their brine in a sealed container in the refrigerator for up to a month. 3

7 Sauerkraut Cabbage 3 lb. Thinly sliced Kosher Salt 1 ½ T. Caraway Seeds 1 T. Clean everything...give the good bacteria a head start. Cut cabbage Combine cabbage and, work into cabbage, massaging and squeezing till it becomes watery and limp (5-10 minutes). Mix in flavors. Pack into jars, tamping town and top with cabbage liquid from bowl Weigh down to keep cabbage submerged. Top with cheese cloth to keep out bugs and dust Press cabbage down as it becomes more limp Add brine at a ratio of 1 T./Quart if needed.