Spaghetti Squash Pie - Serves 6

Ingredients:

• 1 spaghetti squash (small/medium)

• 2 teaspoons extra virgin olive oil

• 1/2 pound ground turkey

• 1 small red onion, diced

• 1 bell pepper, diced

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 2 cans (14.5-ounce) diced tomatoes with Italian spices, drained

• 3 cloves garlic, minced

• 1 tablespoon (equal parts oregano, basil, and thyme)

• 1/2 teaspoon crushed red pepper flakes

• 1 cup freshly grated mozzarella or cheese of choice, divided

• Chopped fresh basil

Directions:

1. Preheat oven to 375 degrees F. Slice the squash in half lengthwise and scoop out the seeds. Place in a shallow baking dish, cut-side down, then pour 1/2 cup water into the dish, around the squash. Bake for 35-40 minutes, until the flesh of the squash is easily pierced with a fork.
2. Allow to cool enough to handle, use a fork to tease spaghetti like strands from the squash. Transfer to a large mixing bowl.
3. In a large, deep skillet heat the olive oil. Add the turkey, garlic, onion, bell pepper, salt, and black pepper. Cook until meat is just browned and the vegetables are tender, about 8 minutes.
4. Add the drained tomatoes, seasonings, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off, about 4 minutes.
5. Stir in 1/2 of the shredded cheese.
6. Lightly coat a deep 9” pie dish with butter.
7. Arrange the spaghetti squash strands in the bottom and up the sides of the pie plate to form a crust. Add the meat mixture spreading gently over the squash, sprinkle with the remaining cheese.
8. Bake for 20 minutes at 375^o then remove from the oven, sprinkle with basil and cool for 5 minutes.
9. Slice into 6 pieces.

Beef Shish Kebabs - serves 4

From: Allrecipes.com

Grade Level - 2*, in Ducbee's Opinion
(1 - easiest, 5 - difficult)
**Marinade takes 8 to 24 hours

Equipment:
8 skewers, grill

Ingredients:
Marinade:

• 1/3 cup vegetable oil
• 1/2 cup soy sauce
• 1/4 cup lemon juice (fresh squeezed preferred)
• 1 tbsp Worcestchire sauce
• 1 tbsp prepared mustard
• 1 clove garlic, minced
• 1 tsp coarsely cracked black pepper
• 1.5 lb lean beef, cut into 1" cubes (leftover stew meat is fine as well)
• 
  

Meat & Veggies for assembly:

• 1.5 lb lean beef (or lamb), cut into 1" cubes (leftover stew meat is fine to use as well)
• The following vegetables are optional and can be in any combination (mushrooms work well too): 
• 1-2 bell peppers, chopped into 1" squares
• 1 onion, diced into 1" chunks
• Grape or cherry tomatoes
• 1 zucchini

Directions:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestshire sauce, garlic, and black pepper in a bowl.  Pour into a resealable plastic bag.
• Add the beef and vegetables.  Coat with the marinade.  Seal the bag after letting out excess air.  Marinate in the refrigerator 8 to 24 hours.
• Remove the beef and vegetables from thw bag, shaking off any excess liquid.  Pour the marinade into a small saucepan and bring to a boil.  
• Reduce heat to medium low and simmer the marinade for 10 minutes; set aside for basting.  Meanwhile, thread the meat and vegetables on the skewers until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade utnil nicely browned on all sides and the meat is no longer pink in the center (about 15 minutes or follow your gut).

Tres Leches Cake with Dulce de Leche Glaze - makes 24 - 2" squares

From: OnceUponAChef.com, adapted from Nick Malgieri

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
Electric mixer (stand or hand-held); large and medium bowls; 9"x13" baking dish Pyrex (UNGREASED); wire rack; and four glasses of the same type

Ingredients:
Cake:

• 1.5 cups all-purpose flour or unbleached cake flour, spooned and leveled
• 1 cup sugar, divided
• 2 tsp baking powder
• 3 large egg yolks, at room temperature
• 5 large egg whites, at room temperature
• 1/3 cup vegetable oil
• 1/2 cup water
• 2 tsp vanilla extract
• 1/8 tsp salt

Soaking mixture:

• 1 (12-oz) can evaporated milk
• 1 (14-oz) can sweetened condensed milk
• 1/4 cup plus 2 tbsp heavy cream
• 3 tbsp dark rum or brandy

For the Glaze:

• 1 (13-oz) can dulce de leche
• 1 tbsp dark rum or brandy 
• 1/4 cup water

Directions:

• For non-convection, pre-heat oven to 325 F.  
• Mixing options:
• STAND MIXER: In the bowl of the mixer fitted with the paddle attachment, combine the flour, 3/4 cup of sugar, and baking powder.  Mix on low speed for 1 minute to combine.  DO NOT OVERMIX.
• HAND-HELD ELECTRIC MIXER: Combine the same ingredients as above in a large bowl.  On the lowest speed possible (1 on a scale of 1 to 9), mix for 30 seconds to combine.  DO NOT OVERMIX.  
• In a medium bowl, whisk the egg yolks to break them up.  Whisk in one at a time the oil, water, and vanilla.  Add the yolk mixture to the flour mixture.
• STAND MIXER: Beat with the paddle on medium speed for exactly 1 minute to aerate it slightly (DO NOT OVERMIX).  Scrape down the sides of the bowl with a rubber spatula and beat for a few seconds more.
• HAND HELD ELECTRIC MIXER: Beat on the lowest speed possible (1 on a scale of 1 to 9) for 12 seconds.  Scrape down the sides of the bowl with rubber spatula and beat for 3 seconds more (total 15 seconds). 
• In a clean, dry mixing bowl, combine the egg whites and salt.  
• STAND MIXER: Place on the mixer with the whisk attachment and whip the egg whites on medium speed until they are white, foamy, and beginning to hold a very soft peak (may collapse on itself).  Increase speed to medium-high and add the remaining 1/4 cup sugar in a slow stream.  Continue whipping the egg whites until they are shiny and hold stiff peaks.
• HAND HELD ELECTRIC MIXER: Clean and dry the beaters.  Whip the eggs on speed #2 or 3 until they are white, foamy, and beginning to hold a very soft peak (may collapse on itself).  Increase speed and add the remaining 1/4 cup sugar in a slow stream.  Continue whipping the egg whites until they are as consistent as described above.
• With a large spatula, fold the egg whites into the batter until JUST COMBINED.  Do NOT over mix (cut a line down the middle and fold the mixture on top of itself).
• Scrape the batter into the UNGREASED pan and smooth the top.  Bake the cake for about 35-40 minutes, or until it is set in the middle and golden (test with toothpick).  Cool for about 1 to 2 minutes.
• Meanwhile, invert four glasses onto the countertop (you can line the counter with wax paper or a cookie sheet)., then invert the cake pan onto them by positioning one in each corner of the pan.  If it looks like your cake may slide out, place a wire rack on top of the inverted glasses and then invert the pan on top of the wire rack.

***You may cool this cake right side up, but as this is a chiffon cake, technically it should cool inverted so as not to sink on itself.

• Once the cake has cooled, flip it over and run a sharp, thin blade around the edge of the pan to loosen.  Poke holes in the cake with a skewer at 1/2" intervals.
• PREPARE THE SOAKING LIQUID: In a large bowl, whisk together teh evaporated milk, sweetened condensed milk, heavy cream, and 3 tbsp rum.
• Slowly pour the soaking liquid over the cooled cake. Let it sit for a few minutes to absorb.  If it's slow to absorb, run a knife around the edges of the cake again and poke a few more holes.
• Place the cake in the refrigerator to chill for at least 8 hours or overnight (I covered it, but not sure if this is necessary).
• Once the cake has chilled, make the glaze: in a medium, microwave-safe bowl, combine the dulce de leche, 1 tbsp rum, and water.  If you want a really boozy cake, change the proportions in the glaze to 3 tbsp water and 2 tbsp rum.
• Heat for 30 seconds in the microwave, then whisk to combine.  Let the mixture cool to room temperature, then spread over the cake.  
• Place the cake back in the refrigerator until ready to serve  Serve with fruit (like berries) if desired.

Baked Ziti - Serves 8 to 10

From: TheKitchn.com

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
9"x13" baking dish, large pot or Dutch oven, large skillet

Ingredients:
Pasta & Sauce:

• 2 tbsp olive oil
• 3 large garlic cloves, minced
• 1 medium yellow onion, finely chopped
• 1/2 tsp red pepper flakes (optional)
• 1 tsp kosher salt, plus more for seasoning
• Freshly ground pepper
• 5 cups marinara (approx 46 oz)
• 1/2 to 1 lb ground meat of choice (i.e., Italian sausage - meat is optional!)
• 1 lb dried ziti or penne pasta

Cheese for assembly:

• 1 cup whole milk ricotta cheese
• 1/2 cup finely grated Parmesan cheese, divided
• 1/4 tsp kosher salt
• 8 oz shredded mozzarella cheese (about 2 cups)

Directions:

• For non-convection, pre-heat oven to 375 F.  While oven is heating, bring a large pot of heavily salted water to a boil. While the pot heats up, heat olive oil in the skillet on medium heat until the oil is shimmering.  
• If meat is being used, brown it then drain excess liquid, then put the meat in a separate bowl.  
• If NO meat is being used, add to the shimmering oil the onion, garlic, pepper flakes, and lightly season with a pinch of salt and pepper. Cook until softened, about 12 minutes.
• Add marinara and the 1 tsp salt.  Stir to combine and bring to a simmer.  Remove from heat.  
• If the water is boiling, add the pasta and cook until just tender (8-12 minutes).  Drain in a colander or strainer.  Return the pasta back to the empty pot.
• While the pasta cooks, make the ricotta filling: stir 1 cup of ricotta with 1/4 cup of Paremsan and 1/4 tsp salt in a small bowl.  Set aside.
• Add half of the sauce (about 3 cups) to the large pot with pasta and stir until the pasta is well-coated.  Taste and season with salt and pepper as needed.
• Fold in the ricotta mixture, leaving big pockets of ricotta here and there.
• Transfer half of the pasta mixture into the baking dish and spread into an even layer.  Evenly sprinkle with 1 cup of the mozzarella.
• Top with the remaining pasta in an even layer.  Pour the remaining sauce over the pasta and spread in an even layer.  Sprinkle the surface evenly with the remaining mozzarella and remaining 1/4 cup Parmesan.
• Bake uncovered until the edges are bubbling and the cheese is completely melted and browned in sports, about 30 minutes.
• Remove the baking dish to a wire rack and let cool 15 minutes before serving.  

*This dish can be assembled and refrigerated, covered in foil, up to 30 days in advance.  Bake covered for 15 mintues, then uncover and bake for 30 minutes more.  This can also be prepared in two 8x8 baking dishes instead, which is great if you want to freeze half for a future meal.  It can also be frozen in the baking dish for up to 2 months - just let it cool completely and wrap it tightly in aluminum foil; bake straight from the freezer covered with foil for 1 hour, then uncover and bake for 15 minutes more.

Blueberry Lemon Ricotta Pound Cake

From: EatingWell.com

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
9x5" loaf pan, electric mixer, parchment paper, wire rack

Ingredients:
Cake:

• 5 tbsp unsalted butter at room temperature
• 3/4 cup granulated sugar
• 3 large eggs at room temperature
• 3/4 cup part-skim ricotta cheese
• 2 tbsp lemon zest
• 2 tbsp lemon juice, plus 1 tsp (divided)
• 1 tsp vanilla extract
• 1.5 cups whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 cups fresh blueberries
• 2 tbsp packed confectioners sugar

Directions:

• 1) Preheat oven to 350 F.  Coat a 9x5" loaf pan with cooking spray and line the bottom with parchment paper
• Beat sugar and butter in a large bowl with electric mixer on medium-high speed until creamy.  
• Beat in eggs, one at a time, until fully incorporated. Reduce the speed to med-low and beat in ricotta, lemon zest, 2 tbsp of lemon juice, and vanilla until just combined.
• Sprinkle flour on top, then evenly sprinkle baking powder and salt over the flour.
• Reduce mixer to low and beat until almost combined. Add blueberries and gently fold into the batter. Transfer to the prepared pan.
• Bake the cake until starting to brown around the edges and test in the center (about 1 hr). Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edge to loosen the cake, then invert onto the rack. Carefully turn right-side up, then cool completely.

• Clean the bowl, then add confectioner's sugar and whisk in the remaining 1 tsp lemon juice until smooth. Brush the glaze on the cake.
• Wrap cooled cake airtight and store at room temp for up to 1 day; glaze shortly before serving.

Lamb Meatballs with Egg & Lemon Sauce

From: theKitchn.com

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
Baking tray/cookie sheet, parchment paper, 12" skillet, double boiler

Ingredients:
Meatballs:

• 1.5 tbsp olive oil
• 1 large garlic clove, minced or pressed
• 1/2 large yellow onion, finely diced
• 1/2 tsp salt
• 1/2 cup matzo meal (kosher section of grocery store)
• 1 jumbo egg
• 1/2 cup water 
• 5 large sprigs flat-leaf parsley, finely chopped
• 1/4 tsp ground black pepper
• 1/2 lb ground lamb
• 1/2 lb ground turkey or extra lean 96/4 ground beef

Egg & Lemon Sauce:

• 1/4 cup EVOO 
• 1/4 cup lemon juice
• 1/4 tsp coarse kosher salt
• 2 jumbo egg yolks
• Less than 1/8 tsp ground turmeric (optional, for color)

Directions:

• To make the meatballs: In a large skillet over medium heat, saute the garlic in the olive oil just until some small bubbles appear around the garlic and it becomes aromatic, about 2 minutes.
• Add the diced onions and salt to the skillet and saute until the onions are softened, translucent, and have wilted considerably but not yet begun to brown, about 10 minutes.  Turn off the heat and set the mixture aside to cool to room temperature.
• In a large bowl, whisk together the matzo meal, eggs, water, parsley, and black pepper to form a paste. Let site for about 15 minutes.
• When the onions and garlic have cooled, add them to the mixing bowl with the matzo meal paste and stir until thoroughly combined.
• Add the ground lamb and beef/turkey to the mixing bowl. Using your hands, a sturdy spatula or a wooden spoon, gently combine the ground meats with the matzo meal mixture until just combined.
• Preheat oven to 385-400 deg F and line two baking sheets with parchment paper or use silicone baking mats. Use an ice cream scoop or 1/4-cup measure to portion out the mixture into meatballs, rolling them by hand and placing on the baking sheets, 2" apart.
• Bake the meatballs until cooked through and golden brown on top, about 43 minutes (or longer at the lower temperature).  
• To make the egg & lemon sauce: in the top pot of a double boiler over medium heat, whisk the olive oil, lemon juice, salt, egg yolks, and turmeric together.  Whisk often and vigorously until hot and thickened enough to coat the back of a wooden spoon, about 10 minutes. 
• Serve immediately, spooning about 1 tbsp of sauce onto each meatball.  

Braised Spiced Pork with Cao lầu Noodles (Hoi An Style) – Serves 6

http://www.bonappetit.com/recipe/braised-spiced-pork-with-cao-lau-noodles

Recipe by David Tanis

Ingredients

Pork (marinated up to 1 day ahead of braising)

• 2 medium shallots, finely chopped
• 2 lemongrass stalks, tough outer layer removed, stalks lightly smashed, finely chopped
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon hot chili paste
• 2 teaspoons kosher salt
• 2 teaspoons sugar
• 1½ teaspoons Chinese five-spice powder (equal parts: crushed cloves, cinnamon, star anise, nutmeg, ginger)
• 1 pound boneless pork shoulder, halved
• 1 pound skin-on pork belly, halved
• 2 tablespoons vegetable oil
• 6 garlic cloves, finely chopped (not part of marinade)

Wontons

• ½ cup plus 1 Tbsp. vegetable oil
• 4 wonton or egg roll wrappers, cut into 4 squares
• Kosher salt

Noodles and Assembly

• 1 pound dried wide rice noodles (udon Noodle)
• 8 oz. mung bean sprouts (about 2 cups)
• 1 Fresno chile, with seeds, sliced
• 1 lime, cut into wedges
• Hot chili paste
• Mixed fresh tender herbs:
• Mint
• Cilantro
• Thai basil

Preparation

Pork:

1. Combine shallots, lemongrass, soy sauce, fish sauce, chili paste, salt, sugar, and five-spice powder in a large bowl. Add pork shoulder and pork belly and toss to coat. Cover and chill at least 3 hours.
2. Remove pork from marinade, scraping excess back into bowl; set marinade aside.
3. Heat oil in a large pot over medium-high heat.
4. Cook pork, turning occasionally, until browned all over, 10–15 minutes; transfer to a plate.
5. Pour off all but 1 Tbsp. fat from pot.
6. Add garlic and cook, stirring, until fragrant but without taking on any color, about 1 minute.
7. Add reserved marinade and 4 cups water and bring to a boil.
8. Add pork, reduce heat, and simmer, partially covered, turning pork occasionally, until fork-tender but not falling apart, 1- 1½ hours. Let cool in liquid.

Wontons:

1. Heat ½ cup oil in a small skillet over medium-high heat.
2. Working in batches, fry wonton wrappers until golden brown, about 30 seconds per side.
3. Transfer to paper towels to drain; season with salt.

Noodles and Assembly:

1. Cook noodles according to package directions. Transfer noodles to a colander and run under cold water to stop cooking; transfer to a large bowl. Toss with remaining 1 Tbsp. oil; set aside.
2. Remove pork from braising liquid and slice ¼” thick. Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan). Add ½ cup water. The flavor should still be intense and slightly salty; adjust with more water if needed. Simmer 2 minutes, remove from heat and add sliced pork. Let cool slightly.
3. Divide noodles among bowls.
4. Remove pork from cooking liquid and place on top of noodles.
5. Ladle some cooking liquid over.  
6. Serve with fresno chile, lime wedges, wontons, a handful of herbs, and a dab of chili paste.

Peruvian Stir-fry (serves 2)

Source: Cusco Culinary

“Saltado”/ (sautee) is the product of the Peruvian and Chinese (Cantonese) gastronomy fusion. In which we use the stir fry technique, in woks over high heat and using creole and Asian products. Traditionally is served along with french fries and white rice. This recipe uses a puree potato base.

Ingredients:

• Stir-fry
• 4 Button Mushrooms (Medium Sized)
• 1 Jalapeno
• 1 Tomato (Vine)
• ½ Red Onion
• 1 Tbsp Chicken Stock
• Cilantro
• Salt and Pepper to Taste
• Vegetable Oil (as needed)
• Salsa de lomo saltado
• 2 Tbsp Soy Sauce
• 2 Tbsp Red Wine
• 1 Tbsp Red Wine Vinegar
• 1 Tbsp Oyster Sauce

• Puree Potato Base
• 9 oz Potatoes
• ½ Cup Butter
• ½ Cup Milk
• 1 Tbsp Tarragon
• 1 Tbsp Parsley

Instructions:

• Puree Potato Base
• Boil potatoes until tender (20-30 minutes)
• Let cool but peel while warm
• Process with butter, milk/cream, and seasonings
• Serve as base to Stir-fry
• Prepare the mes en place
• Julienne the Mushrooms, Jalapeno, Tomato, and Red Onion
• Make Salsa de lomo saltado
• Heat up wok using 2 tbsp Vegetable Oil
• Add-in Mushrooms, Jalapeno, Tomato, and Red Onion, season with salt and pepper and allow to sauté for one (1) minute
• Add-in Salsa de lomo satado and let reduce for a few seconds, turn off heat
• Dress stir-fry with cilantro

Ginger Miso Sauce / Chicken

Ginger Miso Sauce

Ingredients:

• 2 cloves garlic
• 1 tsp. grated ginger
• 2 tbsp. Organic Miso White Type
• 1 tbsp. oil (e.g., grapeseed oil, canola oil, etc.)
• 1 tbsp. sesame oil
• 1 tbsp. soy sauce
• 1 tsp. or more chili paste

Instructions:

1. Mix all ingredients for ginger miso sauce together in a small bowl
2. Rub marinade into meat until evenly coated and let marinate at least 2-3 hours in the refrigerator

Moroccan Quinoa with Carrots and Raisins - Serves 4

Ingredients:

• 3 cups low-sodium vegetable broth
• 2 cups uncooked quinoa
• 2 teaspoons olive oil
• 1/2 tsp curry powder
• 1/2 tsp turmeric powder
• 1/4 tsp cinnamon
• 1 yellow onion (finely diced)
• 2 carrots (thinly sliced)
• 2 scallions (thinly sliced)
• 1/4 cup slivered almonds
• 1/2 cup golden raisins
• 1 apple diced
• 1/2 cup frozen peas
• 1 chicken breast - shredded (suggest grilling with the Ginger Miso Sauce)

Instructions:

1. Bring broth to a boil in a large pot. Stir in quinoa and reduce heat to a simmer. Cover and allow to simmer for 15 minutes. Remove from heat and allow to rest, covered, for 5 minutes more.
2. While quinoa is cooking, add olive oil, curry powder, turmeric, and cinnamon to a large pan over medium heat. When spices become fragrant, add onion, peas, and carrots. Cook until onions begin to soften. Remove from heat.
3. When quinoa is done, pour the spiced mixture over the quinoa. Add-in scallions, almonds, raisins, and apple. Stir to thoroughly combine.

Baked Chicken Nuggets - Serves 2

From: AllRecipes

Grade Level - 2, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
Baking tray/cookie sheet, OR oven-safe cooling rack

Ingredients:

• 1 skinless, boneless chicken breast
• 1/2 cup seasoned bread crumbs (ie, Panko)
• 2+ Tbsp grated Parmesan cheese
• 1/4+ tsp salt (For more mild salt like Hawaiian sea salt, use 1 full tsp)
• 1/2+ up to 1 tsp dried thyme
• 1/2+ up to 1 tsp dried basil
• 1/4 tsp white pepper (optional)
• 1/2 Tbsp melted butter (optional - this just gives the breading a richer taste)
• 1 egg, beaten in a small bowl (OR 2+ Tbsp melted butter)

Directions:

• Preheat oven to 415 deg F 
• Cut chicken breast into 1.5" sized pieces.
• In a medium bowl, mix together the bread crumbs, cheese, salt, thyme, basil and optional white pepper. Taste and adjust salt and pepper if needed.
• Dip the chicken into the melted butter first (optional), then the beaten egg, then coat with bread crumb mixture.  Place the coated chicken pieces on a lightly greased cookie sheet in a single layer (OR on an oven-safe metal rack to allow for extra crispiness). If leftover crumbs exist, mix with butter and egg puff
• Bake for 20 minutes; if not golden enough, broil on high but KEEP WATCH for about 2 minutes. Flipping after 12 minutes is optional.