Recipes (Homecook)

• 1 lb heirloom tomatoes, sliced thin
• 1 puff pastry sheet, chilled -4 garlic cloves, roasted
• 1 teaspoon basil or thyme, chopped
• 1 pinch sea salt
• 1 tablespoon extra virgin olive oil -1 pinch black pepper
• 1 tablespoon Plum Vinaigrette (Dynasty Plum Sauce)

Plum Vinaigrette:

• 2 tablespoons Dynasty Plum Sauce
• 1 tablespoon White Wine Vinegar -1 tablespoon olive oil -1 pinch salt
• 1 pinch pepper

• 1 salmon fillet
• 1 Tsp. salt
• ½ Tsp. black pepper
• 2 Tbsp. coconut oil
• ½ cup chopped green onions
• 1 lime, juiced and for garnish
• 1 cup Dynasty Jasmine Rice
• Chopped cilantro, garnish

• 6-8 baby bok choy
• 1 tablespoons Dynasty Oyster Sauce
• 1 teaspoon Dynasty sesame oil
• 1 teaspoon honey
• 1 pinch white pepper
• 1 garlic clove, minced
• 1 tablespoon crushed peanuts

• Nishiki Whole Grain Brown Rice
• 1 Red Snapper, 1 Red Snapper, scales removed and cleaned
• Salt
• Parsley (or chopped scallions) for garnish

Sauce:

• ⅓ cup soy sauce
• ½ Tbsp. Dynasty fish sauce
• 1 Tsp. Dynasty hot chili oil + chili flakes
• 1 Tbsp. Dynasty oyster sauce

Noodle:

• 2 lbs rice noodles, wide
• 3 Tbsp. vegetable oil
• 4 garlic cloves, minced
• 1 lb boneless chicken thighs
• 2 eggs
• 2 Tsp. Kikkoman soy sauce
• ½ yellow onion, chopped
• 1 red bell pepper, chopped
• 2-3 green onions, sliced
• 1 jalapeno pepper, seeded and sliced thin
• ½ cup Dynasty baby corn
• 1 cup Thai basil leaves, or regular basil

• 1 cups corn
• 1 cups J-Basket edamame
• ⅓ cup chopped green onion
• 1 red bell pepper
• ½ cup chopped red onion
• ½ cup chopped cilantro
• 1 Tsp. olive oil
• Salt and pepper

• 6 cups GF bread, small cubes
• ½ stick butter
• 1 tablespoon minced garlic
• 1 yellow onion, diced
• 1 cup celery, chopped
• 1 teaspoon chopped sage, thyme, rosemary
• ½ teaspoon black pepper
• 1 teaspoon salt
• 3 cups chicken stock
• ½ cup Dynasty GF Panko

• 2 cups snap peas, cut long ways
• 1 cup Wel Pac Frozen edamame
• 1 cup frozen green peas
• 1 teaspoon olive oil
• Fresh bean sprouts for garnish
• 1 package Dynasty Bean Threads

Sauce:

• 2 tablespoons fresh ginger, minced
• ¼ cup Dynasty Sesame Oil
• 2 tablespoons sugar
• 3 tablespoons soy sauce or tamari
• 2 tablespoons Nishiki rice vinegar
• ¼ teaspoon red pepper flakes
• 2 garlic cloves, minced

• 8 oz spaghetti
• 1 tsp olive oil
• 2 shallots
• 2 roasted garlic cloves
• 1 cup cooked J-basket edamame, thawed and drained
• 6 cups spinach
• 1 small bunch basil
• ¼ cup cashew milk
• ½ lemon, juiced
• 1 pinch sea salt
• ½ cup pasta water
• 2 tbsp nutritional yeast + 2 tbsp crushed cashews (vegan parmesan)

• 4 lbs Yukon gold potatoes
• 1 stick of unsalted butter, melted
• 1 tablespoon chopped thyme
• 1 garlic clove, minced
• 1 tablespoon sea salt
• ½ cup grated parmesan cheese
• ¼ cup Dynasty Panko
• 1 tablespoon fresh chopped parsley, garnish

• 12 oz salmon filet, skin on
• 2 tablespoons olive oil
• Salt, to taste
• 2 roma tomatoes, diced
• 1 jalapeno, diced
• ¼ cup diced pineapple
• 1 tablespoon chopped cilantro
• ½ red onion, diced
• 1 tablespoon Dynasty Sweet & Sour Sauce

• 4 avocados
• 3 eggs
• 1 cup Dynasty Gluten-Free Panko
• 1 cup flour
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon salt

Sauce:

• ¾ cup Greek Yogurt
• 1 teaspoon chipotle powder
• ½ lemon, juiced
• 1 teaspoon raw honey
• ½ teaspoon salt
• 1 teaspoon garlic powder

• 6-8 corn on the cob
• 2 tbsp butter
• 1 tsp J-Basket Miso Dressing
  
• ⅓ cup fresh chopped cilantro for garnish

• 1 ½ cup J-Basket Coconut Milk
• 1 ½ whole wheat flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons melted coconut oil
• 1 egg
• 2 tablespoons raw honey
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• ½ cup whipped cream
• ¼ cup maple syrup

• 3 garlic cloves; minced
• 2 tbsp fresh ginger, miced
• 2 tbsp red curry paste
• 2 tbsp coconut oil
• 4 cups vegetable or chicken stock
• 2 cans J-Basket coconut milk
• 1 tbsp cilantro or thai basil, chopped
• 1-inch lemongrass, smashed
• Little neck clams
• 3 oz enoki mushrooms (white mushroom or baby bella)
• Jumbo shrimp
• Haddock filet, 2-inch chunks
• Baby blue crab (optional)
• Scallops (optional)
• Mussels (optional)
• Squid, 1/2-inch sliced flat pieces (optional)

• 12 oz fresh diver scallops
• Salt and pepper to taste
• 1 teaspoon light olive oil
• 1 teaspoon Dynasty Chili Oil
• 2 tablespoons unsalted butter

• 1 head butter lettuce
• 1 lb chicken breast, cut into cubes
• 2 tablespoons Nishiki rice vinegar
• 1 tablespoon J-Basket roasted black sesame
• ½ cup Dynasty Hoisin Sauce
• 2 teaspoons sriracha
• 2 tablespoons Kikkoman soy sauce
• 4 clove garlic, minced

• 5 cups cooked Nishiki rice

• ¾ cup spicy tuna (see below for recipe)

• ¾ cup crumbled salmon

• ¾ cup WelPac hijiki seaweed or any other favorite proteins or Japanese pickles for filling

• 1 package of dried nori seaweed
• Spicy Tuna Filling: Mince ½ lb maguro tuna. Combine with ½ tbsp mayonnaise and 1/8 tsp Japanese togarashi pepper to taste. (For a super spicy flair, add a dash of Dynasty Sriracha sauce!)

Tip 1: Rice is easier to handle after dipping fingers into a small bowl of water.

Tip 2: Many Japanese markets and online stores sell easy-to-use onigiri molds.

‍

• 2 cups Dynasty Rice
• 3 cups J-Basket coconut milk
• ½ cup coconut sugar
• ½ teaspoon celtic sea salt
• ½ cup cinnamon
• ½ cup dark chocolate chips
• 1 teaspoon vanilla extract

• ¼ cup almond milk
• 1 cup almond flour
• ½ cup cocoa powder
• ½ teaspoon baking powder
• ⅓ cup coconut oil, melted
• ¾ cup raw honey
• ⅓ cup tahini
• ¼ cup salt
• 1 tablespoon black sesame seeds

• Nishiki Medium Grain Rice
• Japanese egg crepe (Kinshi Tamago), thinly sliced
• 5-10 deveined, unshelled shrimp
• ½ cup crab flakes
• ¼ salmon roe
• 5-10 parboiled snow peas
• Shredded nori dried seaweed

Rice seasoning for 6 cups of rice:

• 1/3 cup Nishiki rice vinegar
• 3 tbsps sugar
• 1 ½ tsps of salt

• 1 ½ lbs short ribs, bone in
• 2 tablespoons olive oil
• Salt and pepper
• ½ yellow onion, diced
• 2 carrots, cut into thick cubes
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons Dynasty chili oil
• 2 cups dry red wine
• 2 bay leaves
• ⅔ cup water
• ½ cup fresh parsley, chopped for garnish
• Mashed Potatoes, optional

• 2 lbs Brussels Sprouts, halved
• 4 tablespoons olive oil  
• Salt and pepper
• 2 green onions, chopped for garnish
• 2 teaspoons Dynasty Hot Chili Oil
• 1 handful dried chilies
• ½ cup Kikkoman soy sauce
• 2 tablespoons Nishiki rice vinegar
• ¼ cup crushed peanuts

• 3 pounds boneless skinless chicken thighs
• 1 Tablespoon Extra Virgin Olive Oil
• 1.5 teaspoon Dynasty Chinese Five Spice Powder
• 1.5 teaspoon salt
• 1.5 teaspoon fresh cracked black pepper
• 1/2 tsp red pepper flake
• 2.5 Tablespoons minced fresh ginger
• 1 Tablespoon fresh minced garlic
• 1 can Dynasty canned straw mushrooms
• 1 can Dynasty canned cut baby corn
• 2 Tablespoons Kikkoman gluten free soy sauce
• 5 cups chicken broth
• 5 cups water
• 1 cup carrots; julienne
• 1 cup celery; thinly sliced
• 1 6oz. package of Dynasty Maifun Noodles
• Green Onions, optional (for garnish)

• 6 cups fresh spinach (frozen cooked spinach is fine too)
• 3 eggs
• ½ cup grated parmesan
• 1 cup Dynasty panko
• ¼ fresh herbs (fresh thyme, or rosemary)
• ½ teaspoon garlic salt

• 1 lb shrimp
• 6 tablespoons olive oil
• 2 garlic cloves
• 1 tablespoon Dynasty Hot Chili Oil
• ½ teaspoon red pepper flakes
• 1 pinch sea salt
• 1 pinch black pepper
• 1 bunch fresh chopped cilantro
• Pineapple wedges
• 8-10 wooden skewers

• 1/2 cup Dynasty Fish Sauce
• ¼ cup sugar
• 1 tablespoon baking soda
• 1 teaspoon salt
• Oil Spray
• 4 garlic cloves, minced
• 3 lbs chicken wings & drumettes
• 1 tablespoon chopped parsley

• 4 slices bacon
• 1 can dynasty sliced water chestnuts
• Toothpicks

• 2 cups Frozen Pineapple
• 1 J-Basket Aloe Vera drink, add another if you need more liquid
• 1 handful Spinach
• 1 Tbsp raw honey
• 1 Aloe piece, for garnish
• 1 pineapple slice, for garnish