Chinese Mushroom Medley

Serving Size: 5-7 servings

Ingredients

• 3.5 oz of shiitaki mushrooms
• 16 oz of king oyster mushrooms
• 3.5 oz of brown beech mushrooms (shimeji)

Sauce

• 1 tbsp of soy paste (醬油膏)
• 1 tbsp of rice wine (米酒)
• 1 tbsp of Sa Cha sauce (沙茶醬)
• 1 scallion
• 3 cloves of garlic

Step by Step:

1. Chop the scallions into 1" length.
2. In a bowl, mix together the soy paste, rice wine, sa cha sauce, and scallions.
3. Cut and wash the shiitaki mushrooms into quarters.
4. Wash and chop up the king oyster mushrooms into rectangles.
5. Wash the beech mushroms and remove the bottom.
6. Dice up the garlic.
7. In a pan, add about a spatula worth of oil.
8. After the oil is warmed, add in the garlic.
9. Once the garlic smells comes out, add in the shiitaki and king oyster mushrooms.
10. Cover and let it sit for about 1 minute.
11. Add in the sauce.
12. Stir and cover for about 1 minute.
13. Add in the beech mushrooms.
14. Stir and let it cook for about 1 minute.
15. Turn off the heat and enjoy!

Garlic Cucumbers (Cold)

Serving Size: ½ qt

Ingredients

• 1½ lbs of mini cucumbers
• 10 cloves of garlic
• 2 tsp of salt
• ½ tsp of sugar
• ½ tsp of garlic powder
• 1 tsp of Korean red pepper flakes
• ½ tbsp of chopped cilantro

Step by Step

1. Slice the cucumbers crosswise into circles about ¼" thick and place into a container.
2. Add in the salt and mix.
3. Finely chop the garlic and then add into the cucumbers.
4. Add in the cilantro, vinegar, sugar, red pepper flakes, and garlic powder.
5. Cover the container and shake to mix the ingredients.
6. Place in fridge and let it marinate overnight.
7. Once marinated, serve cold.

Herbes de Provence Roasted Potatoes

Serving Size: 3-5 servings

Ingredients

• ½ lb of potatoes
• ½ tsp of salt
• ½ tsp of black pepper
• ½ tsp of herbes de provence
• ½ tsp of garlic powder
• ½ tsp of paprika
• ½ tbsp of olive oil

Step by Step

1. Dice the potatoes into 1" cubes and place into a bowl.
2. Soak the potatoes in cold water for about 15-30 minutes. This will help the potatoes crisp up during baking.
3. Drain the potatoes and make sure that there is as little water as possible left in the bowl.
4. Add the salt, pepper, herbes, garlic powder, paprika, and olive oil into the bowl.
5. Toss the potatoes until they are all covered in the seasoning.
6. Preheat the oven to 400°F.
7. Place the potatoes into a baking pan, making sure that they are all exposed.
8. Bake for 15 minutes, flip, and then bake for another 10 minutes.

Mashed Potatoes

Serving Size: about 1 qt

Ingredients

• 3 cups of diced Yukon Gold Potatoes (about 3-4 potatoes)
• ½ tsp of salt
• 4 tbsp of unsalted butter
• ¼ cup of milk
• ½ tsp of black pepper
• ½ tsp of garlic powder

Step by Step

1. Boil a pot of cold water with a pinch of salt.
2. Dice the potatoes into 1" cubes.
3. When the water is boiled, add in the potatoes.
4. Let it cook on medium heat until the potatoes are soft.
5. Drain the hot water.
6. While the potatoes are still hot, add in the unsalted butter, milk, black pepper, garlic powder, and salt.
7. Mash and mix the potatoes to the desired texture.
8. Serve as is or garnish with scallions, cheese, and/or bacon.

Roasted Brussel Sprouts

Serving Size: 3-5 servings

Ingredients

• 1 lb of brussel sprouts
• 1 tsp of salt
• ½ tsp of black pepper
• ½ tsp of garlic powder
• 1 tbsp of olive oil

Step by Step

1. Wash the brussel sprouts and chop of the ends.
2. Chop the brussel sprouts in half and place into a mixing bowl.
3. Add salt, pepper, garlic powder, and olive oil into the mixing bowl.
4. Mix until all the brussel sprouts are coated with the seasoning.
5. Preheat the oven to 400°F.
6. Place the brussel sprouts in a baking pan. Make sure that they are even.
7. Bake for 10 minutes, mix and flip them, and then bake for another 10 minutes.
8. Let it cool and enjoy!