1. Preheat the oven to 425 degrees.
2. To prepare carrots, mix spices in a small bowl. Place carrots on a cooking sheet and drizzle with olive oil. Sprinkle spice mix on carrots and place in oven for 15 minutes.
3. After 15 minutes of cooking, flip carrots with tongs. Lower temperature to 400 degrees and cook for another 15 minutes or until tender.
4. While the carrots are finishing, prepare the parsley garlic salmon rub.
5. In a small bowl, stir parsley, garlic, olive oil, salt, pepper, and lemon juice together with a fork.
6. Heat a cast iron skillet on high heat with 1 tablespoon  of olive oil on the stovetop. When the pan begins to smoke, sear salmon on top and sides until brown, about 2 minutes for top and 1 minute for each side.
7. Press the rub mixture firmly into the cut side of salmon filet and top with lemon slices. Place directly into oven for 7 minutes.
8. While salmon is cooking, sauté spinach on stovetop over medium heat until greens are wilted. Set aside.
9. When cooked to your liking, take salmon out of oven and add sautéed spinach and roasted carrots to the cast iron skillet. Drizzle remaining lemon juice over entire dish and serve immediately.

Jessie and David enjoyed this dish with a side of whole grain bread from the market, brews from Great Lakes, and dessert from Cleveland Chocolate Co. for a fully local meal!

1. Heat coconut oil and saute onions until translucent. Add garlic, ginger, curry paste, curry powder and cook until fragrant.
2. Add vegetable broth and coconut milk and bring to a boil.
3. Remove from heat and add in ramen noodles until cooked.
4. Garnish with lime, cilantro, basil, Fresno chills, and green onions.

1. Start by soaking your rice in cold water for thirty minutes.
2. While your rice is soaking, rip your mushrooms into bite-sized pieces or slice thinly.
3. Drain your rice, and transfer it into a heavy pot. Add water, soy sauce, and your mushrooms. Close the lid, and heat on high until the mixture boils. Then lower your heat to the lowest setting, and cook for twelve minutes.
4. While the rice is cooking, score your king oyster mushrooms diagonally, about one-third of the way down. Make sure to not go all the way across.
5. Melt butter in your skillet on medium-high heat. Once your pan is hot, turn the heat to medium and press the middle part of your kind oyster mushrooms down into the pan so that they fry. The oyster may start curling from the heat, which is good because this allows for an even crust.
6. Once your rice is finished, add one tablespoon of butter. Place your roasted mushrooms on top, and pour miso sauce and soy sauce over top. Gently mix, and serve.

1. Season & coat vegetables with olive oil.
2. Roast vegetables for about 35 minutes at 425 degrees.
3. Prepare rice following the directions on the box, adding juice from 1/2 lemon & Trader Joe's Chili Onion Crunch plus salt and pepper to taste.
4. Mix ingredients for meatballs until combined.
5. Roll meat into tablespoon-sized balls (about 12 or so meatballs).
6. Heat a large skillet over medium heat with 2 tablespoons olive oil.
7. Add meatballs and sear until cooked through (about 8-10 minutes), turning them occasionally.
8. Blend ingredients for the whipped feta, using a blender or food processor. Be careful not to blend it too much in order to achieve the right consistency.
9. Add olive oil gradually. The feta can be kept in the fridge for up to 3 days, but we usually don't have any leftovers because it's that good.
10. Serve rice, arugula, and roasted veggies in a bowl. Add meatballs. Garnish with remaining fresh herbs, pickled onions, kalamata olives, hummus or baba ganoush, balsamic vinegar, lemon juice, and—of course—the whipped feta.

Morgan noted that this dish pairs well with a glass of red wine, and recommended the wine selection at Flight in Gordon Square.

1. Put the chickpeas, ginger, olive oil, tahini, garlic, lemon zest, lemon juice, water, and salt into a food processor and blitz until smooth, scraping down the sides as you go if necessary. Set aside.
2. Heat the olive oil in a large frying pan on medium heat. Once hot, add the chiles, garlic, ginger, and cilantro and fry for 4–5 minutes, stirring every once in a while to separate the garlic slices, until the garlic is just starting to become golden.
3. Add the cilantro and fry for 1 minute more, until the garlic is a light golden brown and the chiles are aromatic.
4. Transfer the aromatics to a plate with a slotted spoon (reserving the oil) and sprinkle them generously with salt.
5. Spoon the hummus onto a large plate, creating a shallow well in the center with the back of the spoon. Spoon the aromatic oil inside the well. Top with the fried aromatics and serve with bread to mop up the oil.

Main Course: Pistachio and Cranberry Chicken

Ingredients

Carrots

• 2 Boneless, skinless Chicken Breasts (6 oz. per person)
• Seasoned flour
• Clarified butter
• 3 tbsp Minced Vidalia Onions
• 1 cup fresh Cranberries
• 4 tbsp Sugar
• ¼ cup shelled roasted Pistachios
• Salt and Pepper to taste
• Rosé ½ cup
• Good Chevre or other Goat Cheese, sliced into rounds, two per chicken breast
• Greens

Instructions for the main course

1. Preheat oven to 425 degrees.
2. Toss the potatoes and asparagus with the butter, garlic, Italian seasoning, salt, and pepper. Add the olive oil to a large skillet, then spread the potatoes evenly in a large cast iron skillet.
3. Bake for 20 to 25 minutes, or until crispy. Garnish with parsley and serve.
4. While your potatoes are in the oven, pat steaks dry with paper towel. Season with salt and pepper.
5. Heat a large cast iron skillet over medium-high heat. Sear steaks for 4-5 minutes on each side until it reaches your preferred doneness. Transfer steaks to a warm plate; set aside.
6. Melt 2 tablespoons butter in the same skillet.
7. Add both kinds of shrimp to the skillet, season with salt and pepper and sear until just cooked, about 2 minutes. Transfer to a bowl; set aside.
8. Again using the same skillet, add the remaining butter, add the garlic, and sauté until fragrant
9. Pour in the wine or broth, and allow to reduce while scraping any bits off of the bottom of the pan.
10. Reduce heat to low-medium heat, add the cream and bring to a simmer, while stirring occasionally. Add in the parmesan cheese, and allow it to melt through the sauce.
11. Add the smaller shrimp back into the pan, and stir thoroughly.
12. Plate everything together, and enjoy.

1. In a food processor, pulse the onion, carrot and celery until finely ground. You will likely need to scrape it down once or twice to make sure that everything is thoroughly processed.
2. Heat the oil in a large pot or Dutch oven over medium-high heat. Combine the beef and lamb just until mixed together (don’t over-mix or else it will dry out) then break into large chunks and add to the pot; season lightly with salt. Stir the meat carefully, trying to avoid breaking the chunks so that they brown and start to caramelize.
3. When the meat is about halfway cooked through (brown in some spots, still pink inside), remove from the pot with a slotted spoon and transfer to a bowl. Using tongs, wipe out the pot with a paper towel to remove the browned oil.
4. Cook pancetta over medium heat until it has released some fat and begins to crisp. Add the onion, carrot and celery mixture, stirring occasionally, until veggies are soft, about 8 minutes. Scrape up any brown bits that have accumulated on the bottom of the pot.
5. Return the meat to the pot and add the wine. Reduce heat to medium-low and break up the meat with a wooden spoon until it is finely ground, about 15 minutes; the wine should be almost evaporated by this point.
6. Add the tomato paste, bay leaf and nutmeg, stirring well to combine until the mixture has turned a slightly darker color. Continue pressing down on the meat to further grind it into little bits, about 5 minutes.
7. Add the chicken stock and milk to the pot, along with a pinch of salt. Turn heat as low as possible. A pro tip: Add in a 1-inch piece of parmesan rind; the rind will mostly evaporate during the cooking process, releasing salty, cheesy, extra depth of flavor.
8. Cook, uncovered and stirring occasionally, about 2 ½ – 3 hours until the meat is tender. During this time, do not let the sauce come to a simmer; there should just be a bubble or two every so often. If the meat reduces too quickly, add in some additional chicken stock. When the meat is tender, remove the bay leaf and parmesan rind, if using. Taste the sauce and season with salt and a little bit of freshly ground pepper, if needed. Keep warm on the lowest setting.
9. Cook pasta in a large pot of heavily salted boiling water for about 3 minutes (if using dried pasta, cook a few minutes less than the package directions as it will finish cooking in the sauce).
10. Transfer pasta to the sauce pot using tongs; do not discard pasta water. Add ½ cup grated parmesan and toss to combine. Add in a few tablespoons to 1 cup of the pasta water, depending on the consistency of the sauce.
11. Increase the heat to medium and bring to a simmer, stirring constantly until the pasta is cooked to your liking and the sauce has slightly thickened, about 3 minutes.
12. Transfer pasta to a platter and top with more grated parmesan.

Meredith and Matt noted that the sauce can be stored in the refrigerator for 5 days or frozen for up to 3 months. When you cook from frozen, just add a little bit of chicken stock to loosen when heating.

1. Heat 3 tbsp olive oil in a large skillet. Add chorizo, and cook for 1 minute over medium-high heat.
2. Slide chorizo to the side and add shrimp. Cook for 2 minutes, tossing often.
3. Add garlic, sauté for 1 minute, stirring often. Add more olive oil, about 3 tbsp. Stir in oregano, smoked paprika and cayenne pepper. Season with salt and pepper. Add cherry tomatoes, cook about 2 minutes or until the tomatoes start to burst. Stir occasionally.
4. Press on the back of the tomatoes with a wooden spoon to release their juices and stir to combine. Stir in olives, scallions and butter. Set aside.
5. Make your polenta according to instructions, which will vary depending on whether you are making classic polenta or instant polenta.
6. Stir in butter, Manchego cheese, salt and pepper.
7. Turn off the heat, cover and let stand for 1 minute. If the polenta thickens too much, thin with some additional milk or chicken stock.
8. Divide polenta over bowls, top with chorizo and shrimp mixture.

1. Chop medium onion, five cloves of garlic, and a three-inch piece of ginger
2. Sauté until transparent in tbsp of grape seed oil and tsp of sesame oil.
3. Then add six cups of broth, two tbsp of soy sauce, and simmer for one hour.
4. Add one tbsp of miso paste.
5. Prepare your favorite toppings.
6. Prepare noodles from Ohio City Pasta right before serving.

Yasmine made her broth using leftover turkey from her Thanksgiving dinner!

1. Mince 2 tablespoons garlic and grate ½ teaspoon ginger.
2. Whisk together ¼ cup sake, 2 tablespoons miso, 2 tablespoons honey, garlic and ginger in a bowl. Add 1 pound salmon cut into 4 pieces, cover and refrigerate for at least 30 minutes up to a few hours. (I let mine sit for about 2 hours.)
3. Preheat grill to medium-high heat. Make sure to oil the grill well so the salmon doesn’t stick.
4. Grill salmon 6 to 8 minutes evenly per each side. I started with the skin side facing up, which I feel makes it a bit easier to flip and also gives it some nice grill marks.
5. Remove from the grill and let sit for a few minutes to finish cooking. Then serve.

1. In a medium skillet, heat olive oil, butter, and garlic on medium heat.
2. Once butter and garlic softens, add wine and bring to a boil. Cook until wine reduces to half.
3. Add parmesan cheese and heavy cream and bring to a boil then reduce to a simmer. Let it simmer until the sauce thickens.
4. Remove from heat and add lemon juice, salt, and pepper to taste.
5. Meanwhile, cook your pasta according to package instructions.
6. Next, season scallops with a pinch of salt.
7. Heat a thin layer of olive oil in a large skillet and allow it to get warm.
8. Sear scallops for about four minutes until they are golden before flipping and searing the other side.
9. Remove from the skillet and put on the plate immediately so that it keeps its crust and stops cooking.

Enjoy with a smile and a green vegetable of choice!

1. Mince your zucchini, bell pepper, carrots, and potato.
2. Then heat olive oil in a medium-sized pot over medium heat. Add your veggies to the pot, and cook until they are slightly tender (about three minutes).
3. Next, add your lime zest, lime juice, chives, ginger, coconut milk, tamari, and broth.
4. Stir and cover, bringing the soup to a boil.
5. Once the soup is boiling, reduce the heat to low.
6. Allow it to simmer for about fifteen minutes.
7. Serve your soup as is, over jasmine rice, or garnished with fresh basil.

Hannah and Trey paired their dish with chips and salsa, also from Orale, and suggested adding your favorite Topo Chico or a homemade margarita!