Kale Salad (Salvio Volpe)

Ingredients
- 4 cups packed kale
- 3 tbsp lemon juice
- 1/2 cup olive oil
- 1 small clove garlic, minced
- 1/3 cup panko
- 1/3 cup grated parmesean
- salt and pepper

Directions
1. Julienne kale
2. Whisk lemon juice, olive oil, garlic. Salt and pepper to taste
3. Toast panko with olive oil in pan until golden brown
4. Dress salad, mix in 2 tbsp panko and 2 tbsp parmesean, toss
5. Top with remaining panko and parmesean

Instant Pot Chicken and Sausage Jambalaya

Ingredients
- 3 chicken breasts or 6 thighs
- 1 pound of smoked sausage, diced
- 4 stalks celery, diced
- 2 medium (or 1 large) onions, diced
- 1 green & 1 red pepper, diced
- 3 green onions sliced
- 6 cloves garlic, minced
- 5 bay leaves
- 1/2 tsp ground black pepper
- 1/2 tsp ground white pepper
- 2 tbsp sweet paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne powder
- 2 tbsp tomato paste
- 3 1/2 cups chicken stock
- 2 1/2 cups white rice

Directions
1. Poach chicken in instant pot (frozen breast = 10 min high pressure, quick release; raw chicken 8 minutes high pressure, quick release) in 1/2 cup water. Remove chicken and shred, reserve liquid and clean pot.
2. Set sautee function - brown sausage in oil or bacon fat, deglaze with liquid, set aside
3. Brown onions for 10 minutes, deglaze with liquid then add remainder of ingredients (apart from stock and rice). Sautee for 10 minutes and use more liquid to bring up the fond.
4. Add rice and stock, stir. Close lid and set high pressure cook for 5 minutes. Natural pressure release for 5 minutes, then quick release.

Garam Masala Mix

Ingredients
- 2 tbsp coriander seed
- 1 tsp cumin seed
- 1/2 tsp whole cloves
- 1 tsp cardamom pods
- 2 bay leaves
- 2 inch cinnamon stick

Directions
1. Place in spice grinder and process until a powder

Instant Pot Butter Chicken

Ingredients
- 1 large can diced tomatoes, drained
- 1 head garlic, minced
- 4 tsp minced ginger
- 2 tsp tumeric
- 2 tsp salt
- 2 tsp ground cumin
- 4 tsp garam masala
- 2 pounds chicken (thighs or breasts, frozen works well)
- 8 oz butter and/or 8 oz heavy cream (however much you can stomach putting in, can also substitute coconut cream, sour cream)
- chopped cilantro

Directions
1. Place all ingredients into Instant Pot except 2 tsp garam masala, butter/cream and cilantro. Stir well
2. Set for 10 minutes on high pressure, then natural pressure release for 10 minutes, then release pressure valve
3. Open pot, set chicken aside and cut/chop as desired
4. Use immersion blender to blend the sauce. Add garam masala and butter/cream
5. Set aside/freeze half of the sauce (makes enough for another serving)
6. Add back chicken, top with cilantro

Broccoli, Rice, Chicken and Cheddar Casserole

Ingredients
- 3 heads broccoli, cut into florets and small pieces
- 2 cans cream of mushroom soup
- 1 can chicken broth
- 2 sprigs thyme
- 6 ounces sharp cheddar grated
- 1/2 onion very thinly sliced
- 3 cups cooked brown rice
- 1 bunch scallions chopped
- 1 small squash diced
- 2 cooked chicken breasts, diced
- 1 tbsp melted butter
- 3/4 cup panko

Directions
1. Preheat oven to 375F
2. Steam broccoli 2 minutes, then rinse in cold water
3. Heat cream of mushroom and chicken broth in microwave for 3 minutes, then whisk until smooth
4. Combine broccoli, soup, thyme, cheddar, onion, rice, scallions, squash and chicken  in a big bowl, mix well. Pour into casserole dish
5. Melt butter and combine with panko - spread evenly on top
6. Put in oven for 20 minutes, if top not well browned, turn oven to 425F and bake for additional 5 minutes.

Vietnamese Grilled Pork

Ingredients

Grilled Pork
- 1 kg pork (sliced pork shoulder inch, ground pork, pork belly or combination)
- 4 tbsp brown sugar (or caramel sauce)
- 2 tbsp oyster sauce
- 4 tbsp fish sauce
- 4 tbsp minced shallot
- ground pepper

Nuoc Cham
- 6 tbsp lime juice
- 3 tbsp fish sauce
- 1/4 cup sugar
- 1/2 cup water
- 1 clove minced garlic

- rice vermicelli or rice
- lettuce
- pickled daikon and carrot
- mint, basil, cilantro

Directions
1. Marinate pork for a few hours (form ground pork into patties)
2. Grill for 3-4 minutes each side on high until slightly charred
3. Serve

Green Tomato Jam

Ingredients
- 6-8 medium green tomatoes
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1/2 tsp salt
- 1 lemon zested, and juiced
- 1/2 tsp cinnamon, 1/4 tsp allspice
- 1 tsp vanilla or almond extract

Directions
1. Chop green tomatoes. Add to pot with sugar and lemon juice. Simmer for 30 minutes.
2. Near end of cooking when tomatoes have broken down, add lemon zest, spices and extract.
3. Strain mixture through a fine sieve.