I n g r e d i e n t s :

Homemade Pasta:

• 1 cup all-purpose flour

• 2 tbsp water

• 1 egg

• ½ tsp salt

 

Steps: 

1. On your counter, place your flour and create a well in the middle.

2. Beat an egg slightly in a separate bowl, and pour it into the well. 

3. Add your salt and 1 tbsp of water. Mix with hands.

4. Once the dough begins to form, add your other tablespoon of water and knead until  a smooth dough forms (if it's falling apart, add water until it forms well).

5. Let rest for at least 15 minutes, covered, before trying to handle.

6. Roll out on a floured surface with a rolling pin, and use a pasta cutter, machine, or a knife to cut thin strands of pasta. 

7. To cook, let a pot of lightly salted water come to a boil, and place the pasta in. Because it's fresh, the pasta should only take a maximum of 3 minutes to cook, so watch it carefully, and cook to your desired texture.

8. Mix with warm marinara sauce OR use our pesto recipe :

   1. Make your pesto: Pulse garlic cloves, pine nuts, and parmesan cheese in a food processor (or blender) until you have a smooth paste. Add your basil leaves and pulse once more. With the food processor running, slowly add olive oil until smooth.

9. Serve warm with parmesan cheese on top.

10. Enjoy!

 

Korean Salad:

I n g r e d i e n t s :

Dressing:

• 1 cup olive oil

• ½ balsamic vinegar

• ½ white sugar

• ⅓ cup ketchup

• 1 tbsp worcestershire sauce

• 1 medium white onion, grated

 

Salad:

• 1 large package spinach

• 1 package bean sprouts

• 4-5 eggs

• 1 pound bacon

 

Steps: 

1. Make your dressing the night before: Combine all ingredients until a brown liquid begins to form. Stir until combined and leave out to rest for at least 24 hours.

2. In a pot of lightly salted water, place 4-5 eggs before bringing to a boil.

3. Let the eggs bowl for at least 8 minutes (10 preferably) until hard boiled.

4. Drain the pot and rinse the eggs under cold water to stop the cooking and to cool them down.

5. Gently smash the shell and use a spoon (or your fingers) to peel all of the eggs. Chop and set aside

6. In a pan (or microwave), cook the bacon until browned and crisp.

7. In a large bowl, add your spinach, bean sprouts, chopped eggs, and bacon.

8. Serve tossed with dressing on the side.

9. Enjoy!

 

Chocolate Soufflé:

I n g r e d i e n t s :

• ½ cup unsalted butter

• 8 oz dark chocolate

• 1 tsp vanilla extract

• 5 egg yolks

• Salt

• ⅓ cup + 2 tbsp white sugar

• 8 egg whites

• ¼ tsp cream of tartar

 

Steps: 

1. Preheat the oven to 375 degrees F.

2. Grab 2-quart souffle dishes or ramekins and generously butter them, then sprinkle granulated sugar into them, tapping to make sure that all sides are coated. Place in the refrigerator until needed.

3. In a microwave-safe bowl, melt butter with dark chocolate. Heat on 30 second increments, stirring in between, until smooth and glossy.

4. When out of the microwave, add vanilla, and salt. Set aside.

5. In a separate bowl, use an electric hand mixer to beat your egg yolks with your ⅓ cup sugar until well combined (3-4 minutes). Gently fold the chocolate mixture into the egg yolks using a rubber spatula. Make sure the chocolate isn’t too hot, or it will cook the egg.

6. Use an electric hand mixer on medium-low speed to, in a separate bowl, beat egg whites and cream of tartar until very frothy. Increase the speed to medium and beat until soft peaks form. Increase speed to medium-high, gradually adding your 2 tbsp sugar until stiff, glossy peaks form. 

7. Add ¼ of the egg whites into the chocolate mixture and mix until combined. Take the remaining egg whites and, using a rubber spatula, fold gently until all combined. 

8. Transfer the chocolate mixture into the chilled ramekins, and, taking your finger, trace around the batter a circle on the edge of the baking ramekin. This will ensure a nice rise.

9. Bake for 20-25 minutes, or until the souffles have risen and the center is slightly jiggly. 

10. Serve immediately with powdered sugar.

11. Enjoy!

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