DUTCH OVEN WHITE BREAD

INGREDIENTS

• 3 cups white bread flour 
• 1 teaspoon salt
• 1/2 teaspoon yeast
• 1 1/2 cups warm water

INSTRUCTIONS

1. In a bowl combine ingredients, cover, and let rise for 1-2 hours. Add dough to a floured surface and form a ball. Let dough rest for 30 minutes.
2. Preheat oven to 220 degrees
3. Add dough to a 6-quart dutch oven and bake for 30 minutes covered. Uncover and bake for 10-15 minutes. Let cook.
4. Serve with Jam or Honey.
5. Note: This works best in a seasoned Dutch oven pot

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VEGETABLE FRIED RICE

INGREDIENTS

• 1 1/2 cups brown rice
• 1 cup diced carrots
• 1 cup peas
• 1 onion, diced
• 1 garlic clove
• 4 tablespoons soy
• 3 eggs
• 2 green onions

INSTRUCTIONS

1. Place 1 1/2 cups of brown rice in a small pot with 2 cups of water on high heat. Bring to a boil and then simmer on low for 20 minutes. Remove from heat and let cool in a bowl. Alternatively, use leftover cooked rice.
2. In a small pan, cook beaten eggs. Set aside.
3. In a wok drizzled with a little oil, sauté onion and garlic for 4-5 minutes. Add carrots and peas and cook for 2 minutes.
4. Add cooked brown rice to the wok, pour soy sauce in, and mix.
5. Add cooked scrambled egg, break up into pieces, and mix.
6. Serve with chopped green onions. Enjoy!

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DRUNKEN MUSSELS

INGREDIENTS

• 1kg mussels in shells (cleaned)
• 1 tablespoon olive oil
• 4 full sprigs of thyme
• 3 garlic cloves (minced)
• 2 large shallots (chopped)
• 1 cup andouille sausage (sliced)
• salt and pepper to taste
• 3/4 cup favorite light ale
• 1 tablespoon butter, to taste
• 1 tablespoon fresh parsley (chopped)
• 1 teaspoon dijon mustard

INSTRUCTIONS

1. Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
2. In a cast iron wok, heat olive oil, add sausage and cook until golden brown. Add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot with aluminum foil. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Remove mussels with a slotted spoon and place in serving bowls. Discard any that have not opened.
3. Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with your favorite bread.

CRISPY BRUSSELS SPROUTS WITH SWEET AND SOUR SAUCE

INGREDIENTS

SWEET AND SOUR SAUCE

• 1 tablespoon cornstarch
• 1 tablespoon water
• 8 ounces pineapple juice
• 4 ounces distilled vinegar
• 1/2 cup sugar
• 3 tablespoons ketchup
• 1 tablespoon soy sauce
• 1/4 cup white onions (medium diced)
• 1/4 cup pineapple (medium diced)
• 1/4 cup red bell peppers (medium diced)
• 4 cups brussels sprouts (cut in half)
• 2 ounces olive oil
• salt and pepper to taste

INSTRUCTIONS

SWEET AND SOUR SAUCE

1. In a small bowl, whisk together cornstarch and water – also known as slurry. Set aside.
2. In a medium cast iron, combine pineapple juice, rice vinegar, sugar, ketchup, and soy sauce and bring to a boil over medium heat.
3. Stir in cornstarch slurry and cook until thickened, about 1-2 minutes.
4. Remove from heat add veggies, mix and hold.

BRUSSELS SPROUTS

Filled a large pot with water add 2 tablespoons of salt, bring to a boil. Once the water is boiling add brussels sprouts and boil for 5 minutes. Drain the brussels sprouts and place them in ice water to stop the cooking process. Remove brussels sprouts from ice water and make sure to pat them dry. Preheat a large cast iron, once oil is hot, add brussels sprouts and cook until golden brown and crispy. Season with salt and pepper and tossed with sweet and sour sauce.

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