For 4-6 sandwiches




1 1/2 lbs pork belly, skinless

2 tablespoons salt

1 tablespoon white sugar

1 tablespoon brown sugar

2 teaspoon ground ginger

1 teaspoon white pepper


Start with the pork. Mix together the dry ingredients and rub into the pork belly, brush off the excess. Put the pork belly in a snug container. Marinate for at least six hours and up to 24. Pre heat the oven to 450 F, and dry off the pork belly on some paper towels. Put the pork belly into a snug roasting pan or pyrex dish and roast for one hour, basting once half way through. Make sure it’s in the center or lower rung of the oven, as the top can brown quickly. If it starts to get too dark, cover with some foil. After an hour, turn the oven down to 250 F and cook for another hour to and hour and fifteen minutes. You want the pork to be soft to the touch, but not falling apart. When it’s done, take it out of the oven and cool until you can handle it, and wrap it up in plastic wrap and stick in the fridge to chill. Chilling makes it a lot easier to slice, so if you don’t care about looks, you can slice right away. If you do chill it, heat up the slices in a pan for a little to warm it through.




1 cup carrots, peeled and grated

1 cup apples, peeled and grated

3 tablespoons virgin olive oil

1 tablespoon whole grain mustard

1 tablespoon rice wine vinegar

1/2 cup raisins, plumped in hot water

3 tablespoons freshly chopped parsley

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper


Combine the carrots, apples, raisins, and parsley in a bowl.  In a separate container, combine the mustard, vinegar, and oil, shaking to combine.  Dress the carrot mixture with the dressing, season to taste.




1 large baguette, (maybe 2, halved and sliced into whatever size you want your sandwiches to be)



Assemble the sandwiches. Place a little arugula on each side of the baguette, a handful of the apple carrot slaw on the top side, and a few slices of pork belly on the other.  Enjoy!




2 oranges, sliced into supremes

1 fennel bulb, thinly sliced (use a mandoline)

1 tablespoon cilantro, finely chopped

2 tablespoons lime juice

2 tablespoons sour cream

1/4 small cabbage, shredded

1 jalapeño, seeded and chopped

1 tablespoon olive oil

Salt and pepper


Combine all of the ingredients in a bowl, stirring to combine.  Add salt and pepper to taste.




2 large garden cucumbers, thinly sliced

2 teaspoons salt

1/2 teaspoons crushed red pepper

3 tablespoons sugar

4 garlic cloves, minced

1 tablespoon Asian fish sauce

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

Mix all of the ingredients together in a bowl and pack up in a jar.  These last for up to a week in the fridge.



For 2 Crostatas


8 yellow nectarines, cut into 1/2 inch slices (or peaches, plums, apricots, any stone fruit it fine)

3 tablespoons chambord or brandy

6 tablespoons unsalted butter, softened

6 tablespoons packed brown sugar

3 tablespoons white sugar

2 tablespoons all-purpose flour

3 large eggs

1 tablespoon pure vanilla extract

1/2 cup raw almonds (yield 3/4 cup ground almonds)




2 1/2 cups all-purpose flour, plus more for dusting

1 teaspoon salt

3 tablespoons granulated white sugar

1 cup unsalted butter, chilled, and cubed

1/4 to 1/2 cup ice water

2 tablespoons sugar crystals (optional)

1 egg, beaten (for egg wash)




4 oz creme fraiche

1/2 teaspoon lemon zest

1/2 teaspoon vanilla extract


In a food processor or quickly using your fingertips, combine the flour, sugar, salt and butter until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. Add the first 1/4 cup of water and mix until the dough comes together easily. It’s too dry if it immediately clumps apart. Add two tablespoons of water at a time, you can always add more water but not more flour, so careful not to add too much! Bring the dough into two balls and plop them on top of two sheets of plastic wrap. Loosely wrap up the ball and press down, smooshing the ball into a disc about an inch thick. Pop them in the fridge for 30 minutes while you busy yourself with the other stuff.


Pre-heat the oven to 400 F. Slice the nectarines and toss with 3 tablespoons of the butter and brown sugar, plus the white sugar and the chambord or brandy. Stir to combine and set aside.


In a food processor, grind the almonds until the grain of rough sand. In a medium bowl, combine 3 tablespoons each of butter and brown sugar. Stir in the 3/4 cup of ground almonds and the flour. Add the eggs and the vanilla and stir until fully incorporated.


Dust your counter with flour and roll out each pie crust into a large circle about 1/4 inch thick. Place the the crostata onto a greased baking pan, pour half of the almond mixture into the middle, and spoon on half of the nectarines. Fold up the edges of the dough overlapping about an inch over the nectarines. Brush with the egg wash (the beaten egg) and sprinkle with sugar crystals. Bake for 25-30 minutes or until the crust is brown, the almond mixture is a little puffed, and the nectarines are tender. Let cool for a few moments and mix together the creme fraiche, lemon zest, and vanilla as a topping if you like. Enjoy!