Creamy jalapeno cheddar polenta is turned into gnocchi and served with bacon and broccoli.
A broth lightly inspired by khao soi that uses sweet potato as a base, served with udon noodles and slow cooked coconut pork.
A blended squash soup that uses Portuguese chorizo, some Autumn herbs, and a little honey mustard to help it stand out in the crowd.
A burrito filled with ingredients of pasta fagioli – ditalini pasta, cannellini beans, sausage, parmesan cheese, parsley, and a homemade tomato soup.
A bowl of ramen noodles served in a turkey stock with some braised turkey leg, brussels sprouts, squash, and cranberries.
A classic egg foo young with tater tots mixed in! Egg foo young is so easy and delicious to make at home and it\’s great with tots.
Polenta cooked in Tempranillo wine and chicken stock, and served with grilled cauliflower and sliced marinated skirt steak.
A pile of tater tots smothered in a mapo tofu style gravy with pork, tofu, and plenty of Sichuan peppercorns. Top with scallions and grab a fork!
Slow braised short ribs cooked in a spicy and sour broth, served with a chocolate polenta.
Turkey meatballs, kale, mushrooms, and udon noodles in a rich and spicy broth makes a super easy weeknight meal.
Chicken skewers brushed on the grill with a sauce inspired by a Persian stew called fesenjan, and topped with walnuts, pomegranate seeds, and parsley.
Creamy gnocchi in a sour cream sauce with pulled pork, mushrooms, and jalapeno.