Prepare the scapes: Wash the garlic scapes and pat them dry. Chop them into 1-inch pieces. For the best result, use the more tender parts and discard any tough, woody ends.

Blend the ingredients: Place the chopped garlic scapes, white vinegar, and salt into a high-speed blender or a food processor.

Process until smooth: Blend the mixture on high speed until it becomes a completely smooth, bright green sauce. This may take a couple of minutes. Stop to scrape down the sides of the blender or food processor as needed to ensure all the pieces are fully incorporated.

Taste and adjust: Taste the sauce and add more salt if desired. If the sauce is too thick for your liking, you can add another tablespoon or two of white vinegar to thin it out. The consistency should be pourable, but still thick enough to cling to food.

Storage: Pour the finished sauce into an airtight jar or bottle. Store in the refrigerator. The flavor will mellow and develop over the first day or two.

Notes on Use:

This sauce is a great way to add a punch of garlic and tanginess to a variety of dishes.

Drizzle it over eggs, roasted vegetables, grilled meats, or pasta.

Use it as a base for marinades or salad dressings.

Stir a spoonful into soups, stews, or sauces for a flavor boost.

The sauce will keep well in the refrigerator for several weeks.

Collards

Melt butter in a large saucepan over medium heat. Cook garlic, stirring, until fragrant, about 1 minute. Add vinegar, sugar, Creole seasoning, salt, black pepper, red pepper flakes, and ¼ cup water. Bring to a simmer and cook, stirring occasionally, until liquid is slightly reduced, about 10 minutes. Add collards, tossing in liquid to wilt. Cover pan, reduce heat to low, and continue to cook, stirring occasionally, until collards are dark green and very soft, 2½–3 hours. There should be very little liquid left—just enough to coat greens. If there is too much, cook uncovered until you have the right amount.

Do Ahead: Collards can be made 3 days ahead. Let cool; cover and chill.

Slaw

Toss cabbage, onion, mayonnaise, pepper, and 1 Tbsp. vinegar in a medium bowl to combine. Cover and chill at least 1 hour.

Season with salt and more vinegar if needed just before using.

Do Ahead: Slaw can be made 1 day ahead. Keep chilled.

Russian Dressing

Mix mayonnaise, cherry peppers, hot sauce, ketchup, and pepper in a small bowl to combine.

Do Ahead: Dressing can be made 1 day ahead. Cover and chill.

Assembly

Heat broiler (rack should be in highest position). Place 8 slices of bread on a rimmed baking sheet and toast, checking every 30 seconds, until golden brown, 1–2 minutes. Turn and toast second side until golden brown, 1–2 minutes. Top each toast with a slice of cheese and broil until melted and starting to brown, 1–2 minutes. Transfer to a work surface.

Place remaining 4 slices of bread on same baking sheet and toast, checking every 30 seconds, until golden brown, 1–2 minutes. Turn and toast second side until golden brown, 1–2 minutes. Transfer to a plate.

If collard greens are cold, reheat in a large skillet over medium until hot, about 5 minutes.

Divide 2 cups slaw among 4 cheesy toasts. Top with remaining 4 cheesy toasts. Using a slotted spoon (or you’ll end up with a soggy sammy), divide collard greens among cheesy toasts. Generously spread one side of plain toasts with dressing and place dressing side down on collard greens to close sandwiches. Cut sandwiches in half diagonally and serve with lots of napkins.

MAKES: ABOUT 2 CUPS; PREP TIME: 20 MIN; COOK TIME: 45 MIN; TOTAL TIME: 1 HR 5 MIN

While this recipe is my favorite version of this type of sauce, found on so many fast-food burgers,

at the end of the day it’s really the names that set all these burger sauces apart. They’re all just variations of one mother sauce, and as much as I don’t want to admit it, that sauce is Thousand Island dressing. No matter what your favorite burger place names their special sauce, they’re all just elevated versions of that same shitty salad dressing. Thousand Island dressing is like Viagra. Viagra was a huge failure for its intended purpose of helping with heart disease but a gigantic success in another way. Thousand Island’s original purpose of dressing salads is a disaster, but it just happens to be great on burgers.

METHOD:

To caramelize the onion, throw it into a medium pan over medium heat with the butter, a big pinch of salt and pepper, and a dash of Worcestershire sauce. Cook, stirring continuously, until browned, about 45 minutes. Remove the onions and refrigerate for 15 minutes to cool.

In a medium bowl, stir together the caramelized onion, the mayonnaise, ketchup, pickle, chives, the remaining 2 tablespoons of Worcestershire sauce, the lemon juice, paprika, and the remaining 2 teaspoons salt and 2 teaspoons pepper. Store in a sealed container in the refrigerator for up to 2 weeks.

prepare the meatballs:

• In a large bowl, mix to combine the ground chicken, salt, pepper, garlic powder, parsley, panko, egg yolk, lemon zest. Once well combined, form into 1 ½-inch meatballs. Damp hands will make this easier as the chicken can be sticky.
• In a large deep non-stick skillet, heat the oil over medium heat. Once hot, add the meatballs in a single layer, working in batches as needed. Brown the meatballs on all sides, about 3 minutes per side. The meatballs do not need to be cooked through as they will finish cooking in the sauce. Once browned, set aside on a plate and continue until all the meatballs are browned.

make the sauce:

• In the same skillet, reduce heat to medium-low and melt the butter. Add the garlic, red pepper flakes, cassava flour. Stir, toasting the flour, for 1 minute.
• While whisking, pour wine into skillet to combine. Continue whisking and add the chicken broth until well combined. Add the capers, parsley, lemon juice, salt, and pepper. Stir to combine then increase heat to a rapid simmer.
• Reduce heat to a light simmer then nestle the meatballs back into the sauce. Cover and cook until the meatballs are cooked through, 5 to 7 minutes.
• Serve with additional parsley.

For the Pickled Red Onions

• Place the onions in a large bowl. In a small bowl, whisk to combine the vinegar, water, sugar, salt, and crushed red pepper flakes. Pour the mixture over the onions and set them aside to pickle at room temperature. **

  1 red onion,½ cup white vinegar,½ cup water,1 tbsp granulated sugar,1 tsp salt,1 tsp crushed red pepper flakes

For the Whipped Feta

• Place the feta, garlic, yogurt, olive oil, and lemon juice in a food processor. Blitz until very smooth. Transfer to a bowl and set aside. ***

  200g (7oz) tub feta cheese,1 clove garlic,2 tbsp Greek yogurt,2 tbsp olive oil,½ lemon

For the Chicken Souvlaki Burgers

• Place the chicken, shallot, garlic, egg, breadcrumbs, lemon zest, fresh dill, dried oregano, salt, and crushed red pepper flakes in a large bowl. Using a rubber spatula or clean hands, mix the ingredients together until a cohesive mixture forms.

  454g (1lb) ground chicken,1 shallot,1 clove garlic,1 large egg,⅓ cup panko breadcrumbs,1 tbsp lemon zest,28g (1oz) fresh dill,2 tsp dried oregano,1 tsp salt,1 tsp crushed red pepper flakes

• Divide the chicken mixture into four balls and press them into patties. Heat a gas, charcoal grill, or a cast iron skillet until smoking. Add the patties and cook until lightly charred on both sides. About 3-5 minutes a side.

• Spread the whipped feta on the burger buns. Top with the pickled red onions, lettuce, burger patties, tomato slices, and cucumber slices. Serve immediately.

  4 burger buns,1 batch Whipped Feta,1 batch Pickled Red Onions,8 green leaf lettuce leaves,1 heirloom tomato,2 mini cucumbers

NOTES

** If making the pickles in advance, place them in the fridge to pickle overnight. *** It’s best to leave the whipped feta at room temperature for spread-ability’s sake. The whipped feta tends to stiffen up in the fridge. If you are making it in advance, store it overnight in the fridge and bring it out 30 minutes before serving. 

1. For the beef: The day or night before you are going to cook and serve the roast, unwrap the beef, dry it off with a piece of paper towel and place onto a small baking sheet or roasting pan lined with a wire rack. For easier cleanup, line the pan with aluminum foil. Return the roast to the fridge and allow it to sit uncovered for at least 8 hours. This process will greatly increase the roast’s browning potential and help the flavourful butter stick to the outside.
2. Remove the roast from the fridge and place it on the counter for at least 2 hours or up to 4 hours to come up to room temperature.
3. Preheat your oven to 500 F and, once heated, set a timer for 30 minutes. With the oven sear method, you want your oven to be smoking hot, and allowing it to sit at temperature for half an hour will help ensure a good golden-brown colour.
4. Meanwhile, in a small bowl, combine the butter and herbes de Provence. Spread the butter all over the roast and season well with salt and pepper. If using a digital probe thermometer (and I do highly recommend using one), insert it into the center of the roast, avoiding the rib bones if using a bone-in roast, and set the temperature alarm for 130 F. Transfer the roast to the oven and set a timer for 20 minutes for a 4-lb roast. When the timer goes off, turn the oven off and set another timer for 2 hours. Without opening the oven door, allow the roast to sit in the oven for the full 2 hours, or until the probe thermometer reaches 130 F.
5. In the last 30 minutes of roasting, prepare the sauce.
6. Place the bacon in a large skillet set over medium heat and cook until crisp, about 5 minutes. Remove the bacon to a plate, leaving the fat behind, and add the mushrooms. Season with salt and pepper and cook until lightly golden, about 5 minutes, stirring occasionally.
7. Add the thyme and cocktail onions, and continue to cook until the mushrooms are golden brown and the onions pick up a little colour, about another 5 minutes. Add the garlic and cook for 30 seconds, then transfer the mushroom mixture to the plate with the bacon and set aside.
8. Place the pan back over medium heat, melt in the butter and sprinkle in the flour. Whisk together, then add the tomato paste and cook for about 1 minute. While whisking, slowly pour in the wine followed by the beef broth. Bring the mixture to a simmer and cook for 5 minutes to thicken slightly. Add the sugar as well as the mushrooms, onions and bacon to the sauce and simmer for 2 to 3 minutes to thicken and heat through. Season to taste with salt and pepper, stir in the parsley and turn the heat down to low to keep warm.
9. When the timer or thermometer goes off, remove the roast from the oven. Cut off the ribs, if using a bone-in roast, and slice. Like with a reverse-sear method, this oven-off cooking method does not require resting the roast before serving. Serve the roast topped with the bourguignon sauce.

1. In a large bowl, whisk together the mayonnaise, mustard, lemon zest, lemon juice, anchovies, capers and 1 clove of garlic. Whisk in ¼
   cup of the pecorino and season with lots of black pepper.
2. Trim the ends off the endive and lettuce and separate the leaves. Add them to the bowl of dressing and set aside.
3. Place a large skillet over medium heat. Add the oil and bread pieces and cook, stirring and tossing frequently, until golden and crisp, 3 to 4 minutes. Stir in the remaining garlic, season with salt and pepper and cook for another minute to take the raw edge off the garlic. Add the remaining pecorino and cook for 30 seconds to crisp the cheese. Stir in the parsley and set aside.
4. Toss the salad well, then serve scattered with the breadcrumbs.

Note: The dressing and breadcrumbs can be made up to 3 days in advance. Transfer both to airtight containers and store the dressing in the fridge and the breadcrumbs at room temperature.

Preparation

Filling

• In a bowl, combine ¼ cup (55 g) of the butter with the flour. Set aside.
• In a second bowl, dissolve the cornstarch in the milk. Set aside.
• In a large pot, soften the onion, carrot and celery in the remaining butter. Season with salt and pepper. Add the broth and potatoes and bring to a boil. Cover and simmer for about 10 minutes or until the vegetables are just tender. Add the butter mixture and boil gently, stirring with a wooden spoon. Add the milk and cornstarch mixture and bring to a boil. Adjust the seasoning. Stir in the chicken and peas. Cover with plastic wrap directly on the surface of the filling. Let cool while preparing the pastry.

Pastry

• In a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water and vinegar, and pulse again until the dough just begins to form. Add more water, if needed. Remove the dough from the food processor and form into two discs with your hands. Refrigerate for 30 minutes.
• With the rack in the lowest position, preheat the oven to 400°F (200°C).
• On a floured work surface, roll out the two discs of dough and line a 23-cm (9-inch) pie plate with one of them. Make incisions in the second crust. Spoon the chicken filling into the crust. Brush around the dough with milk and cover with the second sheet of dough. Crimp the edges and brush with milk.
• Bake for 50 minutes or until the pastry is golden brown. Let rest for 15 minutes before serving.

1. Preheat the oven to 375°F. Heat a 10-inch cast-iron skillet over medium heat. Add the bacon and cook until crispy, 8 to 10 minutes. Remove from the heat and transfer the bacon to a paper-towel lined plate to drain. Remove all but a thin layer of bacon grease from the skillet (about 2 tablespoons remaining).
2. Return the skillet to medium heat. Add the garlic and jalapeño. Cook until slightly softened, 2 minutes. Remove from the heat. Add the cream cheese, mayonnaise, sour cream, Worcestershire sauce, and black pepper. Stir or whisk until smooth. Stir in about two-thirds of the bacon.
3. Sprinkle the cheddar cheese all over the top of the dip, followed by the crushed chips. Bake until the edges are bubbly and the cheese is melted all over, 12 to 14 minutes. Top with the remaining cooked bacon and extra slices of jalapeño. Serve with more tortilla chips and toasted baguette. 

Step 1

For the seasoning mix: In a bowl, whisk all the ingredients together. Taste and adjust the seasonings to your liking. Transfer to an airtight container and store in the refrigerator until ready to use; it will keep indefinitely.

Step 2

To make 1 cup dressing: In a medium bowl, place 1 tablespoon seasoning mix. Add sour cream and buttermilk and whisk together until smooth. Taste and add salt if needed. Serve immediately or refrigerate, covered, up to 2 days (or up to 2 weeks if made with mayonnaise).