1 pound Pork butt
4 quarts Chicken stock
3 ounces Ginger
1 cup Miso paste
2 bunches Watercress

Dice pork butt into large pieces and season with salt and pepper.
Peel ginger and dice into large chunks.
In a bowl, mix 1 cup miso paste with chicken stock until well combined and reserve for later use.
In a pot over medium heat, add canola oil.
Add pork butt and cook until golden brown.
Add diced ginger and cook for 3 minutes.
In a bowl, mix 1 cup miso with chicken stock until well combined.
Add the miso chicken stock mixture to the pot. Let this cook for 1 hour or until the pork is tender.
Rough chop the watercress and add to the pot.
Season soup with salt and pepper, to taste.
Serve and enjoy!

RC: Foodland.com
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4 cups cooked chicken cubed or shredded (eg. rotisserie chicken)
3 cups chopped celery
1/2 cup sliced almonds divided
3 tbsp chopped onion
2 tbsp fresh lemon juice
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups mayonnaise
2 8-ounce cans sliced water chestnuts drained
3 cups shredded cheddar cheese divided

Preheat oven to 350 degrees.
In a large mixing bowl, combine chicken with celery, almonds (reserving 2 tablespoons), chopped onion, lemon juice, cayenne pepper, salt, black pepper, mayonnaise, water chestnuts, and cheddar cheese (reserving 1 cup). Stir to combine the chicken mixture well.
Pour hot chicken salad into a 9 x 13-inch casserole dish sprayed with nonstick cooking spray.
Sprinkle the top of the hot chicken salad with the remaining cheese and sliced almonds.
Bake for 30 minutes.

RC: easysalads.com
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3 tbsp butter
4 medium onions (thinly sliced)
8 cups condensed beef broth
2 tsp thyme
4 tbsp shredded Gruyere cheese
2 tbsp grated swiss cheese
4 slices French bread (1 inch thick)

Place a large skillet over medium low heat and melt butter.
Saute onion for about 8 minutes until transparent in colour.
In a medium saucepan combine beef broth, sautéed onion along with pepper and thyme and bring to a boil.
Reduce heat, cover, and simmer for 30 minutes.
Under the oven broiler, toast French bread on both sides until crispy.
Pour French onion soup into 4 individual soup bowls and float desired amount of sliced toasted French bread in each.
Sprinkle cheeses on top of each {the more, the merrier!}.
Broil in the oven until the cheese bubbles.
Enjoy!

Makes 4 servings

RC: Tammi from myorganizedchaos.net
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3 (4.5 ounce) packages very spicy Korean ramen, such as Buldak® Ramen, reserve seasoning packets, discard sauce packet

3 cups water

1 1/2 cups shredded creamy mozzarella cheese, divided

6 slices American cheese, such as Kraft®

chili crisp, green onions, soft boiled eggs, furikake, for garnish (optional)

Preheat the oven to 375 degrees. Combine uncooked ramen, 3 seasoning packets, and 3 cups water in an 8x10-inch casserole dish. Sprinkle evenly with half the mozzarella cheese; top with American cheese slices. Cover with foil.

Bake in the preheated oven for 20 minutes.

Remove from the oven. Using tongs, gently toss ramen until liquid and cheese are combined.

Add remaining mozzarella on top; place back into the oven and bake until cheese is melted, about 5 minutes more.

Garnish with green onions, chili crisp, furikake and soft boiled eggs if desired. Serve immediately.

Makes 4-6 servings
RC: Allrecipes.com
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12 oz. ripe 'ulu (peeled, cored, and steamed)
16 oz. can of coconut milk
1 Tbsp. of coconut oil

Cut the 'ulu into 1/2" slices.
Soak in the coconut milk for 1 hour.
Remove the 'ulu from the milk and pat dry.
Add the coconut oil to a sauté pan and cook the 'ulu over medium-high heat until each side of the 'ulu is golden brown.
Serve and garnish. Makes 3 servings.

RC: eatbreadfruit.com
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