7 recipes to try during the quarantine

• Cook your rice. Put 1 cup of rice in a pan, 2 cups of water. Cook until it boils. Once it boils turn down to simmer and cook for 15 minutes.  
• In a separate small bowl, mix the soy sauce, rice wine vinegar, ginger, sesame oil and minced garlic all together and put it to the side.
• In a separate small bowl, mix the mayo and sriracha together. Feel free to adjust to your spiciness levels.
• Cut up your cucumbers & green onions, place to the side. 
• It's time to add a little flavor to the rice. Grab a medium sized bowl, add the 1 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 tablespoon salt. Mix those together then microwave for 30 seconds until the sugar & salt have dissolved. Once it's dissolved, feel free to transfer the rice & mix with the liquid. 
• Salmon time… ok, grab your favorite pan and add a few drops of oil to pan fry the salmon. It takes about 2-3 minutes depending on how big your salmon is. 
• Now it's time to assemble! Spoon rice in a bowl (as much or as little as you'd like), drop in some spring mix, then nestle the salmon on top. 
• Drizzle the ginger soy dressing all over the bowl, then spoon the Sriracha mayo on the side.
• Don't forget the seaweed & sesame seeds and enjoy!

• In a small bowl combine the milk and vinegar. Set aside for 10 minutes to "sour."
• In a larger bowl, combine flour, sugar, baking powder, baking soda and salt.
• Add the vanilla, egg, and melted butter into the small bowl with the soured milk. Whisk together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT!
• The batter will be super thick. Let it sit for 10 minutes. After 10 minutes, you will see bubbles in the batter. Don't stir again.
• Gently dip a laddle into the batter and put on a buttered frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side.

• Sauté the mushrooms in butter/olive oil until browned and the liquid evaporated. Set aside. Sauté onions in the same skillet until translucent then add the cream. Season with pepper and once the cream simmers, crumble in the Gorgonzola and Parmesan cheese. Stir until the cheeses have been fully incorporated then add back the sautéed mushrooms.
• Toss in cooked tortellini or gnocchi and sprinkle with parsley for garnish. 

• Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned.
• Add the remaining 2 tablespoons of oil to the pot. Add bell peppers, celery, serrrano, onion, and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
• Add the crushed tomatoes, chicken stock, rice, Cajun seasoning thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes so the rice does not burn.
• Stir in the chicken and sausage, and remove and discard the bay leaf. Taste and season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat. Serve with desired garnishes.

• Preheat your oven to 400 degrees. Grease a baking dish with butter and set aside.
• Place half of the potato slices in the buttered baking dish and set aside.
• Melt butter in a saucepan and add flour. Whisk together.
• Add milk, cream, and spices until thick.
• Pour half the cream sauce over the potatoes, then add remaining potatoes and remaining cream. Cover with aluminum foil and bake for 45 minutes.
• Remove foil, cover with cheeses and finish baking for 15 minutes or until top is golden brown.

• Put all ingredients into a small bowl
• Whisk mixture until it becomes a thick, caramel-like paste with stiff peaks
• Pour mixture on top of hot or chilled milk
• Stir until coffee mixture is fully incorporated with the milk. Enjoy!

Curry Roasted Vegetables

• Preheat oven to 400 degrees F. Add the vegetables to the pan and toss with olive oil. Add all the spices and toss until all vegetables are evenly coated in spices. Roast for 20 minutes, until fork-tender, then add in the kale. Roast until kale is crunchy.

Tahini Parsley Sauce

• In a bowl, whisk together the tahini, lemon juice, rice wine vinegar, dijon, water, and coconut aminos. Add the parsley and salt and pepper to taste.

To Assemble

• Add vegetables to a bowl, and toppings of choice. Drizzle with tahini parsley sauce and dig in!