Ingredients:

• 2 tablespoons sesame oil
• 6 teaspoons grated ginger
• 8 teaspoons grated garlic
• 8 cups broth (chicken or vegetable)
• 8 cups water
• 2 ounce dried shiitake mushrooms
• 4 packages instant ramen (noodles only!)
• 1 cup chopped scallions or chives
• 4 cup chopped kale (or spinach)
• 2 cups shredded carrots (or another vegetable like bok choy)
• Sriracha to taste
• crunchy golden panko crumbs for topping (see notes below)

To make crunchy golden panko crumbs, heat a few tablespoons of oil in a large skillet over medium heat. Add the panko, stir for one minute or less, or until golden brown. Remove and place on paper towels to drain. You can also toss the panko with a little oil and toast them in the oven to get them golden and crispy.

Procedure:

1. Heat the sesame oil in a large skillet over medium low heat. Add the garlic and ginger; stir fry for 2 minutes or until soft and fragrant.
2. Add the broth and the water. Bring to a simmer; add the mushrooms and simmer for 10 minutes or until the mushrooms have softened and the broth is flavorful.
3. Add the instant noodles to the hot liquid and simmer for an additional 5 minutes or until the noodles have softened. Add the scallions and stir to combine.
4. Remove from heat, stir in the kale and carrots, and top with crunchy panko crumbs (see notes) and a soft-boiled egg (optional). Season with chili oil, hot sauce, sesame oil, and/or soy sauce and salt to taste.

Ingredients:

2 servings, add a peach per person!

• 2 ripe peaches
• 4 Tbsp honey
• 8 oz mascarpone cheese

Procedure:

1. Cut the peaches in half and remove the pit.
2. Grill the peaches cut side down over a small fire for about 10 minutes. You don’t want the heat to be too hot.
3. While the peaches are cooking, mix the honey, and cheese in a small bowl.
4. Use a spatula to remove the peaches from the grill. Scoop a spoonful of the cheese mix on top of the peaches and serve immediately. Enjoy!

Ingredients:

• 2 naan/flatbreads
• ½ cup marinara sauce, more or less to preference
• 8oz shredded mozzarella cheese, more or less to preference
• 8oz Italian sausage and/or pepperoni slices
• Sliced Fresh Basil, optional
• Dried Oregano, optional
• Canola Oil, or other high heat oil to grease Blackstone 

Procedure:

1. Cook Sausage (If Using) - Preheat the griddle to medium and add a thin coat of canola oil. Cook the sausage, while crumbling, until fully cooked and no longer pink. Remove to a plate.
2. Assemble Pizzas - Preheat the Blackstone griddle to Low heat (about 300 - 350 degrees F). Add a thin coat of canola oil then add the flatbread crusts. Spread sauce on each crust and add the toppings of choice.
3. Cook Pizzas - Close the hood of the griddle and cook the flatbread pizzas for 5-8 minutes until the bottom of the flatbreads are browned (not burnt) and the cheese is melted. If you don't have a hood, you can add a large piece of foil to loosely tent the pizzas - the key is to trap some of the heat so the cheese melts. If the crusts are getting too dark on the bottom before the cheese is melted, you can turn off the griddle but leave the cover on to trap the residual heat and melt the cheese.
4. Finish and Serve - Once the flatbread crusts are browned on the bottom and the cheese is melted on top, remove the pizzas from the griddle. Top with the fresh basil and/or a sprinkle or dried oregano or red pepper flakes. Slice, serve, and enjoy!

Ingredients:

Serves 6

• 6 slices bread, toasted (multi-grain, sourdough, wheat, gluten-free, etc.)
• 3 large avocado
• 3 teaspoon fresh lemon juice
• 6 teaspoon extra virgin olive oil
• sea salt, black pepper, red pepper flakes, sesame seeds, to taste (optional)

Procedure:

1. In a small bowl gently mash the peeled and pitted avocado with approximately 1 teaspoon fresh lemon juice.
2. Divide and spread the mashed avocado across the two slices of toasted bread.
3. Drizzle each slice of avocado toast with approximately 1 teaspoon of extra virgin olive oil and sprinkle with sea salt, freshly cracked black pepper, red pepper flakes, and sesame seeds (optional, to taste).
4. Best enjoyed immediately.

Ingredients:

Per 6 servings

• 12 large eggs
• 1/2 teaspoon kosher salt (see note)
• 6 tablespoons milk (optional)
• 2 tablespoons unsalted butter
• Freshly ground black or white pepper

Procedure:

1. In a small bowl, beat eggs with salt and milk (if using).
2. In a nonstick skillet, melt butter over medium-high heat until foamy. Add eggs and cook, stirring and scrambling gently with a silicone spatula, until large, fluffy curds form and eggs are fully cooked through, about 3 minutes. Season with pepper and serve.