Risotto Carbonara


  • 1 package bacon

  • 1 1/2 cups arborio rice

  • Splash of white wine

  • 4 1/2- 5 cups broth

  • 1 cup Stella Parmesan, grated

  • 2 egg yolks

  • 2 eggs

  • Parsley, chopped

  1. Preheat the oven to 400F. Line a baking sheet with a wire rack (or just foil if you don't have one). Bake for 12-17 minutes, until crispy. Let cool, then break into pieces.

  2. Pour the bacon fat into a large pan (you don't need more than 1/4 cup). Add the arborio rice and cook over medium heat until the rice is golden and toasted. Pour in a splash of white wine, stirring until the wine mostly evaporates away.

  3. Reduce the head to low and add in 1 cup of broth at a time. Cook it at a low simmer - pouring in another cup of broth only when the previous has absorbed completely.

  4. Meanwhile, whisk together the egg yolks, eggs and parmesan.

  5. Once the risotto is fully cooked, turn off the heat and stream in the egg/cheese mixture while stirring constantly to ensure ultimate creaminess. Fold in the bacon crumbles.

  6. Season to taste and top with extra parmesan cheese, bacon crumbles and chopped parsley.

Elote

  • 5-6 ears of corn, shucked

  • Montchevre® Organic Plain Goat Cheese Log

  • 1 TBSP mayonnaise

  • 1 TBSP chili powder

  • 1/3 cup cotija cheese, crumbled

  • Cilantro, chopped

  • Limes, quartered

  • Olive oil

  • Salt

  1. Brush corn with olive oil and sprinkle it with salt. Grill until heavily charred.

  2. Meanwhile, whip together the Montchevre® Organic Plain Goat Cheese Log and mayonnaise. Season to taste.

  3. Evenly coat the grilled corn with the whipped goat cheese mixture. Sprinkle on chili powder, cotija cheese and cilantro. Serve with lime wedges.

Spanish Tortilla


  • 2 medium (or 1 large) gold potatoes, sliced thin

  • 3 eggs

  • 1 small onion, diced

  • Olive oil

  • Salt

  • 1 jar roasted bell pepper

  • 1/4 cup almonds

  • 1/4 cup sun-dried tomatoes

  • Drizzle of sherry vinegar

  • 1 tsp paprika

  • 1 clove garlic

  • 1 shallot

  • Olive oil

  • Chives, parsley. dill, tarragon, etc

  • Cowgirl Creamery Mt. Tam



  1. Preheat the oven to 400F. Toss the potato slices with a large drizzle of olive oil and a sprinkle of salt. Arrange in a single layer on a parchment lined baking sheet. Roast for 20-25 minutes, flipping halfway.

  2. Combine the sun-dried tomatoes and sherry vinegar in a small bowl. Let sit for a few minutes until the tomatoes have absorbed some of the vinegar.

  3. Add the roasted bell pepper, almonds, soaked sun-dried tomatoes and remaining vinegar, paprika, garlic and shallot into the base of a food processor. Pulse a few times. Drizzle olive oil into the top of the food processor while it’s running until the sauce is a spreadable consistency. Season to taste.

  4. Saute the onion in a small (8-inch) nonstick pan. Season to taste.

  5. Once the potato slices have cooled slightly, remove and overlap with the diced onion - filling the inside of the same nonstick pan. Whisk the eggs together in a small bowl. Pour overtop the potato/onion and cook over medium high until the base is mostly set. Flip it upside down (using a plate to help if needed.) Cook for another minute or two until set.

  6. Transfer onto a plate. Top with romesco sauce, Cowgirl Creamery Mt. Tam, and chopped herbs of your choice.

Chilaquiles


  • 1/2 jar Spicy Ugly Sauce

  • 1 ear corn, grilled or roasted

  • 1 heirloom tomato, diced

  • 1 small red onion, chopped

  • Meat of choice, optional - cooked as desired

  • Bag of corn tortilla chips

  • Sour cream

  • Lime juice

  1. Heat Spicy Ugly Sauce in a pan with 1/2 cup water. Add tortilla chips and toss until heated and covered.

  2. Combine corn, diced tomato and onion with lime juice and salt to taste.

  3. Top chips with meat, salsa and sour cream

Chopped Fridge Salad


  • 1 TBSP spicy Tomato 'Nduja

  • 1 TSP whole grain mustard

  • 1 lemon, juiced

  • 1/8 cup olive oil (optional 1 TBSP mayonnaise for creamy version)

  • Salt

  • 1 head lettuce of choice

  • 1 avocado

  • 4 eggs, hard boiled and quartered

  • 1 tin fish, mackerel tuna or sardines

  • *Other toppings - cucumber, olives, tomatoes, marinated asparagus

  1. Whisk together tomato ‘nduja, mustard, lemon juice, olive oil and a pinch of salt.

  2. Quarter lettuce through the core. Arrange on a platter and top with avocado, hard boiled eggs and tinned fish. Drizzle with dressing. Enjoy!

  3. *Other serving option: chop lettuce and toppings into smaller pieces pre dressing.