Soda Bread with Sourdough

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  • 3 cups flour
  • 4 tbsp. sugar
  • 1 tsp baking soda
  • 1 1/2 tsp fine sea salt
  • 4 tbsp unsalted butter, cold, cut into small cubes
  • 1 large egg
  • 3/4 cup buttermilk
  • 1 cup sourdough starter discard
  • 1 cup raisins
  1. Preheat oven to 375 F (190 C) Line a baking sheet with parchment paper.
  2. Combine the flour, sugar, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter, a few cubes at a time, and mix until incorporated.
  3. Lightly beat the egg, buttermilk, and sourdough discard together in a separate bowl.
  4. Woking in batches, gradually pour the buttermilk mixture into the flour mixture.
  5. Add the raisins. Mix to combine; the dough will be slightly wet and sticky.
  6. Scoop the dough onto a well floured surface. Knead it a few times into a round ball. With a serrated knife, cut an “x” into the top.
  7. Bake on the center rack for 45-55 minutes. If necessary, cover the loaf with foil at the 40 minute mark to prevent over browning. The soda bread is finished when a toothpick (or spaghetti strand!) comes out clean when inserted. The bottom should sound hollow when you give it a knock.
  8. Transfer to a wire rack to cool. 
  9. With a serrated knife, cut into wedges (much easier than slices), and serve warm or at room temperature with butter. Soda bread is best enjoyed on the same day it’s made.

Gochujang Meatballs

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  • ground turkey or chicken
  • 2 tbsp. soy sauce
  • 1-2 tbsp. gochujang (pasta)
  • green onions
  • 1″ fresh ginger
  • 1 clove garlic
  • 1 head broccoli
  • 2 tbsp. sesame oil or EVOO
  • 1/3 cup soy sauce
  • 2 tbsp. honey
  • 2 tbsp. rice vinegar
  • 1-2 tbsp. gochujang
  • 1 inch ginger
  • 2 cloves garlic
  • 1 tbsp. sesame oil
  • 1/4 cup yogurt

Preheat oven to 450. Make meatballs with first set of ingredients, place on baking sheet. Add broccoli to other side of baking sheet and toss with 1 tbsp. oil, salt and pepper. Bake for 15 minutes or until meatballs done.

Mix sauce ingredients in a pot on the stove with 1/4 cup water. Bring to a boil for 5 minutes until sauce thickens and reduces by about a quarter.

Pour half the sauce on the meatballs, then return to the oven for 2-3 minutes

Combine 2-3 tbsp. of the sauce with the yogurt.

Tuna Salad

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  • olive oil
  • 2 tbsp. red wine vinegar
  • 1 tbsp. lemon juice
  • 1 tsp. oregano
  • 1/2 tsp. salt
  • pepper
  • cucumber
  • grape tomatoes
  • 1/2 red onion
  • 1/4 bunch parsley
  • 1 can cannellini beans
  • 1 can tuna

Baked Ginger Salmon

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  • 1 tsp. grated fresh ginger
  • 1 clove garlic
  • 2 tbsp. brown sugar
  • 1 tsp. soy sauce
  • 1/4 tsp. sesame oil
  • salmon

Preheat oven to 425. Combine ginger, garlic, brown sugar, soy sauce and sesame oil.

Place salmon skin side down on baking sheet; spread the sauce over the salmon.

Bake for about 20 minutes or until internal temp reaches 145.

Cilantro Lime Dressing

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  • 2 cups cilantro
  • 1 garlic clove
  • 1/4 cup lime juice
  • 2 tsp. honey
  • 1/2 tsp. ground coriander
  • 1/2 tsp. salt
  • 1/2 cup olive oil

Mix all but olive oil in blender. With blender running drizzle in the olive oil.

Green Goddess Dressing

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  • 1 cup Greek yogurt
  • 1 cup parsley
  • 1 cup mixed herbs (dill, mint, tarragon, cilantro)
  • 2 tbsp. chives
  • 2 tbsp. lemon juice, plus 1/2 tsp. zest
  • 1 tbsp. olive oil
  • 2 tsp. capers
  • 1 garlic clove
  • 1/4 tsp. salt
  • pepper

Combine all in a food processor.

Peanut Sauce

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  • 1/4 cup peanut butter
  • 3-4 tbsp. lime juice or rice vinegar
  • 2 tbsp. tamari
  • 1/2 tsp. sriracha
  • 1/4 tsp. maple syrup or honey
  • 1-3 tbsp. water
  • Optional:
  • 1 garlic clove
  • 1/2-1 tsp. grated ginger
  • 1/2 tsp. sesame oil

Miso Dressing

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  • 1/4 cup almond butter
  • 2 tbsp. miso paste
  • 4 tbsp. rice wine vinegar
  • 3 tbsp. soy sauce or tamari
  • 2 tbsp. maple syrup (or honey)
  • 1 tbsp. sesame oil
  • 2 tbsp. fresh ginger, minced or grated
  • 1 lime, juiced
  • 1/4 cup water