Sous Vide Arctic Char with Red Quinoa, Sesame Dragon Kale, and Lemon Caper Sauce

Sous Vide Arctic Char with Red Quinoa, Sesame Dragon Kale, and Lemon Caper Sauce

Full of flavor and contrast, our menu is not just healthy but balanced. Our crispy skin sous vide Arctic Char has a healthy fat content like salmon, while the antique Dragon Kale is rich in vitamins. Contrasting with red quinoa’s slightly chewier, nuttier and heartier texture. Served with a lemon caper sauce, it’s perfect for a dinner on a cold winter night.

Sous Vide Arctic Char
¼ cup kosher salt
2 tablespoons sugar
2 pounds Arctic Char, sliced into 4 servings
8 teaspoons olive oil
4 teaspoons fresh dill

For the brine, whisk ¼ cup kosher salt and 2 tablespoons of sugar into the ice water until dissolved. Add the Arctic Char and refrigerate for 30 minutes, or up to one hour.

Rinse and dry off the Arctic Char. Place in a sous vide bag with 2 teaspoons olive oil and 1 teaspoon fresh dill. Seal the bag. Set your immersion circulator to 145˚F. Drop the bags into the water bath and cook the Arctic Char for 1 hour.  


Dragon Kale
1 pound dragon kale, stems removed and leaves left whole
1 tablespoon of olive oil
¼ teaspoon crushed red pepper flakes
2 garlic clove, finely chopped
Kosher salt

Heat olive oil in a large saucepan over medium-high heat. Add crushed red pepper flakes, and let them sizzle in the oil. Add the garlic and cook until softened. Raise heat to high, then the kale and toss to combine. Sauté for 5 minutes. Season with salt and pepper to taste.


Lemon Caper Sauce
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon lemon zest
1 tablespoon finely chopped capers
2 teaspoon chopped fresh dill
Kosher salt and pepper to taste

Whisk together all the ingredients above until well blended. Chill well before serving.

Rose Chicken with Pistachio Saffron Cauliflower Rice

Rose Chicken with Pistachio Saffron Cauliflower Rice

Filled with delicious Middle Eastern inspired seasonings, this dish is loaded with flavor – rose water, paprika, saffron, and pistachio. A delicious Rose Sauce is served with the chicken prepared either sous vide or oven roasted. A side of sautéed riced cauliflower, full of saffron and crunchy salty pistachios, finishes the plate.

1 teaspoon paprika
1 teaspoon kosher salt, plus more
1 teaspoon powdered garlic
1 teaspoon ground white pepper, plus more
4 skin-on small boneless chicken breasts
4 teaspoons butter
1 cup fresh cream
1 teaspoon rose water
2 tablespoons honey
1 teaspoon lemon zest
¼ cup whole milk, plus more if needed
1 tablespoon organic and edible, crushed rose petals (optional)

In a small bowl, mix paprika, salt, pepper, and powdered garlic. Rub each piece of chicken with the spice mix. Place in sous vide bags, top each piece with one teaspoon of butter and vacuum seal. Following the directions of your immersion circulator, cook the chicken to your desired temperature. 

Or place the chicken pieces in a heat-proof dish and top with a teaspoon of butter. Place in a preheated 350°F oven for 20 minutes or until the chicken achieves an internal temperature of 165 °F. 

Remove the chicken from the sous vide or oven and let it rest 5 minutes before serving. 

While the chicken cooks, prepare the sauce. Add to a blender or food processor the cream, rose water, honey, lemon zest and ¼  cup milk. Blend until smooth adding a splash of milk if needed to thin. Season with salt and white pepper. Add to a saucepan over low heat and simmer until thickened, making sure to not boil. Cover and keep warm. To serve, add sauce to a plate and place the chicken breast on top and garnish with rose crumbles (optional).

Pistachio Saffron Cauliflower Rice Cauliflower Rice
½  teaspoon saffron threads
1 tablespoon chicken broth
1 tbsp olive oil
¼ cup, small diced onion
1 garlic clove, minced
2 cups Fresh Riced Cauliflower
¼ cup ground pistachios

Crumble the saffron threads into a small measuring cup with the broth, stir, and set aside. Heat a large sauté pan over medium heat until hot and add the olive oil, onion, and garlic. Sauté until softened, about 2-3 minutes. Add the riced cauliflower to the pan, and sauté for 5-6 minutes, or until the cauliflower is slightly browned. Add saffron/broth mixture to the pan and stir until the cauliflower rice is yellow and the liquid has evaporated. Stir in the pistachios until just warmed, serve with the chicken.

Valentine Brownies with Cream Cheese Icing

Valentine Brownies with Cream Cheese Icing

These bright red Valentine Brownies are a delicious fudgy treat for your loved one! Colored to match the holiday with a crunchy exterior, they’re a rich chocolaty brownie topped with a smooth cream cheese icing and shards of white chocolate. 

¾  cup butter, plus more for the pan
4-oz. high-quality dark chocolate such as Guittard
2 cups sugar
4 large eggs
1-oz. bottle red liquid food coloring, we used McCormick
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon expresso powder
1/8 teaspoon salt

Topping (below)
cream cheese icing
white chocolate

Preheat oven to 350°. Using butter, lightly grease two 12 cavity nonstick brownie bar pan.

In a bowl set over simmering water, melt the chocolate and butter whisking until smooth. Remove from the heat and cool slightly. In a separate bowl, whisk together the sugar and eggs until light in color Slowly, a small amount at a time, temper the chocolate mixture into the egg mixture. Whisk in the red food coloring and the vanilla extract. In a separate bowl combine the flour, baking powder, expresso powder and salt. Add to the chocolate mixture and combine well. Add to the prepared pan.

Bake for 20-22 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack for ten minutes, then remove the individual brownies from the pan to a wire rack and cool completely for about an hour.


Cream Cheese Icing
8-ounce package cream cheese, room temperature
3 tablespoons butter, room temperature
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

Using a stand or hand mixer, beat the cream cheese and butter at medium speed until smooth and creamy. Gradually add the powdered sugar, salt, and vanilla beating until blended. Add the icing to a piping bag and pipe a small amount of icing on top of each brownie. Top with shards* of white chocolate.

*using a vegetable peeler with a bar of white chocolate, peel off thin pieces of chocolate.

Rose Petal Shortbread Cookies

Rose Petal Shortbread Cookies

It’s the perfect combination for Valentine’s Day – all in one cookie. These heart-shaped shortbread cookies are flavored with delicious floral rose water, then filled with crushed rose petals, and topped with a sprinkle more of dried rose petals. It’s a delicious combination for your special Valentine.

3  cups flour
1 ½  cups powdered sugar
1  cup butter, at room temperature
2 large eggs
1 ½  teaspoons rose water
1 ½  teaspoons lemon zest
¼ cup crushed rose petals

Whisk together the flour and powdered sugar in a large bowl. Using a stand mixer, beat the butter until smooth. Beat in the eggs, rose water, and lemon zest until blended. With the mixer on low, slowly add in the flour mixture in to create a stiff dough. Add 3 tablespoons crushed rose petals and gently combine. Remove dough from bowl and wrap tight in plastic wrap and chill for at least 2 hours or overnight.

Preheat your oven to 300˚ F. Line 2 baking sheets with parchment paper. Remove the dough from the wrap and roll on a floured board to ¼” thick. Using  cookie cutters, cut heart shapes, rerolling the dough until completely cut. Sprinkle the remaining rose petals over your rolled dough, pressing into the dough so the petals stick. Bake on a parchment-lined baking sheet for 20 – 25 minutes or until bottoms are just golden. Cool completely.