Author Archives: Allison Woods

White Rice: Add 2 cups of rice to your inner pot; add 2 1/2 cups chicken broth, a half stick of butter and 2 teaspoons of Herbs de Provence seasoning. Pressure cook on low for 8 minutes; turn the keep … Continue reading →

Make garlic confit out of 20 cloves/2 heads of garlic (peeled) and 2/3 cup EVOO. Put into blender (including oil) with 1 cup packed basil leaves, 1/4 cup parsley, and some other herbs of your choice (mint, dill, etc.). 1/4 … Continue reading →

Layer the following ingredients: Black olive sugo (recipe on this site. Could sub pesto or ajvar) No-cook lasagna Fresh ricotta with an egg or 2 beaten in Sliced mushrooms sauteed with olive oil and sherry, add in chicken sausage seasoned … Continue reading →

Brandon Pettit made this for a special dinner at Delancey, I replicated it. Saute 1 sweet or yellow onion, 5 cloves of garlic, minced or pressed, in 3T melted butter and 1-2 T olive oil, until soft. Let cool. Drain … Continue reading →

3 c rolled oats 2/3 c coconut, pref the wide stuff 1/2 c pecans, or another rich nut like hazelnuts, possibly toasted 1/2 c sliced almonds 1/4 c sunflower seeds 1/2 c oil, your choice, but coconut is good 1/3 … Continue reading →

Roast half moon slices of delicata. Serve with a drizzle of hot chili oil, maple shrup, roasted and salted pepitas, and labneh.

1 to 1.5 pounds of skirt or “asada” flat steak, 1/2 medium yellow or sweet onion, 1/2 green bell pepper, 1 yellow chili or guero chili, 3 medium cloves of garlic, 1 can stewed tomatoes, 1 potato. Steam the potato, … Continue reading →