Recipes
We’ll be cooking along together on Tuesday, but here are the recipes in case you want to reference them, prepare ahead or want to make it again another night.
Little ones insisting on helping? Scroll down for some ways to involve them!
Leftovers? Scroll down for ideas on how to make the most of your extra ingredients!
Having trouble? Check out our FAQs.
Tzatziki
Note: This is for those who purchased the Booze & Snacks package. Those with the Dinner package did not receive the ingredients for this.
Equipment needed
Grater or food processor
Small serving bowl
Spoon
Ingredients
1 5oz plain yogurt
1 small cucumber or ½ of a large cucumber
1oz dill or mint, large stems removed
½ teaspoon salt
½ teaspoon pepper
Optional add-ins: 1 clove grated garlic, ½ teaspoon cumin, ½ teaspoon sumac
Directions
Slice the ends off the cucumber and discard.
Using a grater or food processor, shred the cucumber.
Chop the herbs or if using a food processor, blend with the cucumber.
In a small bowl, mix the yogurt, shredded cucumber, salt, and pepper.
Optional: drizzle a little olive oil on top.
Enjoy with chips, pretzels or crudites.
Store in a plastic container or covered with plastic wrap for up to 3 days.
Pancit
Please note: Parties of 2, defer to the lower amount. Parties of 4 use the higher amount.
Equipment needed
Wok or large Dutch oven
2 Mixing bowls
Wooden spoon
Tongs
Serving bowl(s)
Ingredients
8 to 16 ounces vermicelli rice noodles (sometimes labeled as ‘rice stick’)
1 to 1 1/2 pounds chorizo or vegetable protein
1 onion, peeled and diced
½ to 1 pounds green beans, trimmed and sliced thinly on the diagonal
½ cabbage, cored and shredded
2 to 4 cloves garlic, peeled and minced
1 bunch scallion, roots removed and sliced thinly
1 bunch cilantro, leaves picked off stems
2 tablespoons vegetable oil, olive oil, ghee or butter
4 to 8 tablespoons soy sauce
1 to 2 quarts broth
1 to 2 lemons, sliced into wedges
Salt and pepper
Directions
Soak the vermicelli rice noodles for 10 minutes in a bowl of cold water. Pull them apart. Drain.
If you got pho, ramen, pad thai or other noodles, please follow the instructions for cooking on the package.
Then drain, rinse with cold water and toss with a tablespoon of neutral oil (like canola, vegetable, corn, peanut, safflower, or olive oil) to prevent it from sticking to itself.
Slice all the vegetables first before meat or you can risk cross contamination.
For fully cooked chorizo sausage, slice into coins.
If you got cured chorizo, remove the outer skin and slice thinly into coins.
If you got fresh uncooked chorizo, bake them whole for 8 to 10 minutes. Let cool and then slice into coins.
If you got chicken breast, slice into bite sized, 1” pieces and fry in a tablespoon of vegetable oil for 5 minutes until completely white and no longer pink.
Swig in 2 tablespoons of vegetable oil or ghee or your preferred fat into your pan on high heat.
Stir fry the onion for 2 to 3 minutes until it softens.
Add the garlic as well as a pinch of salt and pepper, cook for 1 minute.
Add your protein, and cook for 1 minute.
Add the green beans, and continue to cook for 2 minutes.
Add the cabbage and stir fry until they wilt.
Remove the stir fry from the pan to a bowl.
Carefully add 4 cups of broth and soy sauce to the pan. Scrape any stuck bits from the bottom to mix it in. It will be hot!
Bring it to a boil. Once boiling, add the drained rice noodles.
Lower to heat to medium and let the noodles soak up the broth.
Add more broth if the noodles are still crunchy. Let it cook for 10 minutes.
Once the broth has been absorbed and the noodles are soft, use tongs to fold the vegetables into the noodles evenly.
The pho, ramen and pad thai noodles may require more broth.
Divide the pancit into bowls and garnish with a few wedges of lemon and cilantro.
Add more soy sauce if you want more saltiness.
Roasted Bok Choy and Zucchini
Equipment needed
Sheet pan
Ingredients
½ to 1 pound baby bok choy, split lengthwise
1 to 2 zucchini, ends removed, sliced in half lengthwise
Olive oil
Salt and pepper
Optional: a drizzle of honey or maple syrup
Directions
Preheat the oven to 400 degrees F.
Place the bok choy halves cut-side down and the zucchini skin-side down on the baking sheet.
Drizzle olive oil over the vegetables.
Season with a generous pinch of sea salt and pepper.
Roast the vegetables for 10 to 12 minutes, until the bottoms of the bok choy have browned.
Remove from the oven and drizzle with any honey or maple syrup if you have any.
Carrot Ribbon Salad
Equipment needed
Vegetable peeler
Serving bowl or platter
Ingredients
4 to 8 carrots, tops removed
1oz dill or mint, stems removed
1 tablespoon any vinegar (or pickle brine)
1 bunch radishes, sliced thinly
1 tablespoon oil oil
½ teaspoon salt
½ teaspoon pepper
Crunchy onions or garlic
Optional: 1 teaspoon toasted cumin seeds, 1 teaspoon sumac, or 1 teaspoon thyme
Directions
Mix the vinegar, oil, salt, and pepper in a small bowl.
Holding the carrot firmly on a cutting board, make carrot ribbons by running a vegetable peeler along its length.
Flip it over if you run out of carrot to peel.
If you have a zoodler or spiralizer, that works, too.
Place the carrot ribbons in a serving bowl with the sliced radishes.
Rip up the herbs with your hands over the carrots.
When you’re ready to serve, drizzle the dressing over the carrots and top with crunchy onions.
Cracker Toffee
Equipment needed
Lipped baking sheet
Parchment paper or foil
Saucepan
Wooden spoon or heat-safe whisk
Ingredients
1 cup salted butter
1 cup sugar or brown sugar
1 sleeve graham crackers or saltines
½ cup chocolate chips
Optional add-ons: ¼ cup chopped dried fruit, crushed up potato chips, ¼ cup chopped nuts, or 2 teaspoons large flake sea salt
Directions
Preheat the oven to 400 degrees F.
Line a baking sheet with foil or parchment paper.
Spread the crackers out in a single layer on the pan, it’s ok if they are touching but not overlapping.
Melt the butter on medium heat in a saucepan.
Add the sugar and stir. Let it come to a boil.
Bring the heat down to a medium-low simmer and cook for 5 to 6 minutes, stirring well to make sure the sugar is dissolving. It will turn a shade of light brown, listen for gritty crystals.
Carefully pour the sugar mixture over the crackers. Use the back of a spoon or a heat-safe spatula to spread it evenly.
Bake the crackers on the center rack for 5 minutes. It should bubble more and turn a medium brown. It should not go darker than that.
Remove the crackers from the oven and sprinkle the chocolate over the hot sugar. Add any extras you want.
Let the chocolate melt and the pan cool for 10 minutes.
You can spread the chocolate evenly with a spatula if you want, but you don’t have to.
Once the toffee is cooled, break it into squares.
Store in a plastic container for up to a week.
Steps that Little Ones Can Help With
Stirring tzatziki.
Soaking the vermicelli noodles in cold water, pressing down so it all gets covered.
Picking the cilantro, dill or mint off the stems.
Snapping the stem end of green beans off and then snapping them into smaller pieces.
Breaking the cracker toffee once it’s cooled down.
What To Do With Leftovers
Cabbage
Roast wedges in olive oil and eat it with an egg
Make sauerkraut
Carrots
Eat ‘em raw.
Roast them with cumin and maple syrup.
Pickle them!
Cilantro
Make chimichurri.
Make pkali, a vegetable pate with kate, vinegar, and walnuts.
Garlic
Make soft confit
Rub raw cloves on toast and eat it with fresh tomato
Graham crackers
S’mores
Make a pie crust
Pancit
Put some noodles in your next omelette
Warm up some broth and add the noodle stir fry.
Tzatziki
Great as a sandwich spread.
Dollop on top of grains or salad.
Dip for cooked chicken sausage.