


Hake with Clams in Salsa Verde

Navarre-Style Trout

Spanish Omelet

Riojan Potato-Chorizo Stew

Fried Anchovies

Grilled Squid with Yogurt Green Goddess and Avocado

Teriyaki Salmon Rice Bowls with Cucumber and Avocado

Super Savory Seed-Crusted Asparagus

Pasta with Salsa Cruda and Burrata

DIY Queso

Purple Grain Roasted Beet & Barley Salad

Fish in Parchment with Herb Sauce

Carne Adovada (Mexican Slow-Cooked Chile-Braised Pork)

Easy Crab Rolls with Avocado

Coconut Banana Bread with Ginger & Flaxseeds

Chick’n Shack

The ShackBurger

Salt Cured Beets with Balsamic Dressing, Arugula & Almond Ricotta

Beet Slaw with Pistachios and Raisins

Detroit-Style Hawaiian Pizza

Farro Verde with Feta and Olives

Arroz Con Coco (Coconut Rice)

Bacon-Brown Sugar Pork Tenderloin

Tomato Chickpea Salad

Caramelized Figs and Ravioli with Rosemary Brown Butter & Crispy Prosciutto

Cheetos-Style Chickpeas

Grilled Mahi Mahi Tacos

Carnitas de Pato Tacos

Tacos al Pastor

Hongos Huitlacoche Tacos

Pulpo Veracruzano Tacos

Cochinita Pibil Tacos

Spaghetti alla Gricia

Salmon Burgers with Sweet Pickle Relish

Spicy Squid Salad

Mussels Escabeche

Chris Barron’s Coppa and Egg
