Kimchi Breakfast Potatoes:

Ingredients:
  • 4 cloves garlic
  • 1 1/2 pounds Yukon gold or russet potatoes
  • 1/2 large red onion
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons sea salt
  • 1/2 teaspoon ground black pepper
  • 2 medium scallions
  • 1 medium bunch Swiss chard, mature spinach, or beet greens (about 10 ounces)
  • 4 ounces sharp cheddar cheese
  • 1 packed cup Blend or Fuego kimchi
  • 4 slices thick-cut bacon (about 5 ounces)
  • 4 burrito-sized flour tortillas, warmed (optional)
  1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Cut potatoes into 2-inch pieces and half a large red onion; transfer to a cast iron pan or baking sheet. Drizzle with 2 tablespoons olive oil, generous amount of salt and black pepper. Toss to combine and arrange into an even layer. Tightly cover the baking sheet or cast iron pan with aluminum foil.
  2. While the oven is still heating, transfer the baking sheet to the oven and roast until the potatoes are knife tender, about 15 minutes. Meanwhile, thinly slice 4 garlic cloves.
  3. Uncover the baking sheet. Add the garlic, toss to combine, and spread back into an even layer. Return the baking sheet or cast iron to the oven and roast uncovered until the potatoes are deep golden brown and crisp on the bottom, the onions are caramelized, and the garlic is golden brown, 13 to 15 minutes more.
  4. Thinly slice 2 medium scallions. Tear chard, beet greens or spinach into 2-inch pieces. Grate 4 ounces sharp cheddar cheese.
  5. Cut 4 thick-cut bacon slices crosswise into 1-inch pieces. Place in a medium cast-iron skillet or ovenproof frying pan and cook over medium heat, stirring occasionally, until crisp and browned, 6 to 8 minutes.
  6. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving any rendered fat in the pan. Add the scallions and chard to the pan and cook until just  wilted, about 2 minutes. Turn off the heat, add the bacon, and stir to combine.
  7. Add the potatoes to the pan and toss until well combined. Sprinkle evenly with the cheese. Transfer the pan to the oven and bake until the cheese is melted, 2 to 3 minutes. Garnish with kimchi. Eat as is or wrap in a warmed burrito-sized flour tortilla.

Purple Haze salad:

Ingredients:
For the Dressing - 
  • ½ cup mayonnaise
  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons gochujang paste
  • 2 teaspoons sesame oil

For the Salad:
  • 12 ounces solid white tuna - drained and broken into chunks
  • 1 small cucumber - thinly sliced
  • 1 cup carrots - cut into matchsticks or grated
  • 4 cups mixed greens
  • 1 cup celery - sliced
  • ½ cup kimchi - drained well and coarsely chopped
  • black sesame seeds - to garnish
  1. In a small bowl, whisk together the mayonnaise, rice vinegar, soy sauce, gochujang paste, and sesame oil. Reserve.
  2. Add all of the salad ingredients to a large bowl or divide evenly between 4 individual bowls.
  3. Drizzle with the dressing or serve it on the side.
  4. Sprinkle with black sesame seeds. Serve!

Garlic kraut tacos

Ingredients:
For the seasoned bean sprouts - 
  • 9 ounces bean sprouts
  • 2 teaspoons sesame oil
  • 1 teaspoon salt
  • sesame seeds to taste
For the meat - 
  • 1/2 pound angus beef cut into thin strips
  • 1/2 cup tamari or soy sauce
  • 3 green onions diced
  • 4 small corn tortillas
  • 1/2 cup Garlic Kraut
For the poached eggs - 
  • 4 eggs
  • 1 tablespoon rice vinegar
  1. Parboil the bean sprouts. Bring the water to boil in a large saucepan. Add the bean sprouts and cook for two minutes. Drain the water and cool the sprouts by shaking and tossing the strainer. Squeeze the sprouts to get rid of any excess water and transfer to a bowl. Season with 2 teaspoons sesame oil, 1 teaspoon salt, and a sprinkle of sesame seeds.
  2. Combine the thinly sliced steak, soy sauce, and green onions in a bowl or ziplock bag and marinate for at least 30 minutes.
  3. Heat a frying pan on medium heat and add the marinated meat. Cook until done to your liking.
  4. Heat the tortillas (warm them wrapped in foil in the oven or you can brown them in a skillet).
  5. Poach the eggs. Fill a saucepan with water (about 2/3 of the way full) and bring to a boil. Turn the heat down to a simmer.
  6. Crack the egg into a small measuring cup and add the vinegar to the water. Carefully ease the egg into the water and cook for 4 minutes. Meanwhile, assemble your tacos.
  7. Use a slotted spoon to take the egg out of the water and pat it dry. Place on the very top of your assembled tortilla.
  8. Top with Garlic Kraut and try it with some of our fermented hot sauce or Sriracha!