Tel 512.301.6767 Fax 512.301.6776
Phone Hours:
Monday-Thursday 7:45am-4:45pm
Friday 7:45am-3:00pm
Ingredients 1 Tbsp. olive oil 1 bunch green onion, finely chopped 14 to 16 oz. firm tofu, drained, patted dry, and cut into ¾-inch cubes A heaping 1 Tbsp. hot curry or vindaloo curry paste, preferably Patak 1 can (14 ½ oz.) diced tomatoes, with juices 1 head cauliflower, cut [READ MORE]
Ingredients 1 Tbsp. olive oil 2 garlic cloves, thinly sliced 1 bunch broccoli rabe, about 1 lb. (500 g), ends trimmed Sea salt and freshly ground pepper (to taste) 1/8 tsp. red pepper flakes 2 Tbsp. water Directions In a nonstick fry pan over medium-high heat, warm the olive oil [READ MORE]
Ingredients 1 ½ cups water 1 cup soy sauce ¼ cup unseasoned rice vinegar 2 Tbsp. Splenda brown sugar ½ tsp. Chinese five spice powder 2 Tbsp. minced fresh ginger 3 green onions, thinly sliced 2 lbs. skinless, bone-in, chicken thighs or breast halves ½ lb. bok choy, quartered lengthwise [READ MORE]
Ingredients 12 to 16 baby fennel bulbs 5 Tbsp. olive oil 4 shallots cut into rings 2 garlic cloves, finely chopped ½ red bell pepper, diced 2 tomatoes, peeled, seeded and cubed 1 scant tsp. tomato paste 5 Tbsp. water Sea salt and freshly ground pepper (to taste) Chopped fresh [READ MORE]
Ingredients: 1 ½ tsp. cumin seeds 1 ½ tsp. Sichuan peppercorns or ½ tsp. black peppercorns 1 tsp kosher salt ½ tsp. crushed red pepper flakes 1 pound flat iron steak, thinly sliced against the grain 8 shishito peppers or padron chiles, halved crosswise if large 2 tbs. olive oil [READ MORE]
Ingredients: ¾ oz. dried morel mushrooms ½ cup boiling water 3 tbsp. olive oil 2 cups thinly sliced leeks, white and light green portions ¼ tsp. salt, plus more, to taste 1 tsp. Champagne vinegar 4 cod fillets, each about 6 oz. Freshly ground pepper, to taste 1 Tbs. minced [READ MORE]
Serves 2 people 16 oz chicken, finely sliced 1 tbsp. Ideal Protein Honey & Dijon Dressing 4 cups jicama, French fry cut 2 tbsp. garlic powder 1 tbsp. smoked paprika 1 tbsp. grapeseed oil Sea salt & pepper to taste Marinade: In a plastic bag, shake chicken, mustard and dressing; place in fridge and let marinate [READ MORE]
Ingredients: 1 lb. sashimi-quality tuna fillet, cut into ¼-inch dice (preferably bigeye or yellowfin) ¼ cup finely minced red onion 1 ½ Tbs. minced green or red jalapeño chili, seeded if desired 2 Tbs. finely minced green onion, white and light green portions 2 tsp. grated lemon zest ¼ cup [READ MORE]
Ingredients: 2 large red bell peppers, about 1lb. total 1 tsp. olive oil Kosher salt and freshly ground pepper, to taste ½ lb. green beans such as Blue Lake, trimmed Ice water For the sherry-thyme vinaigrette: ¼ cup extra-virgin olive oil 3 Tbs. sherry vinegar 1 Tbs. chopped fresh thyme [READ MORE]
Ingredients 2 small boneless, skinless chicken breast halves, about ¾ lb. total 2 Tbs. olive oil ½ cup green onions 3 garlic cloves, minced 5 cups chicken broth Juice of 1 lemon 1 small bunch spinach, tough stems removed Salt and freshly ground pepper, to taste Directions In a small [READ MORE]