A southern specialty, we used a fine grind grits combined with course ground 8-row flint corn. Adding butter and cream makes these an extra-tasty grits topped with Cajun barbecue fresh sautéed shrimp.

Sous vide makes this pork chop dinner so easy. Brining makes the pork extra juicy, and searing after sous vide gives the pork an extra tasty exterior. We served it with some easy oven-roasted potatoes and kale. The mushroom sauce comes together quickly while the pork cooks.

Whether it’s St. Patrick’s Day or you just want a comforting dish – these easy cabbage rolls are the perfect choice. Savoy cabbage leaves stuffed with seasoned beef, pork, & rice and baked with a delicious sauerkraut mixture topped with tomatoes.

Perfect for warmer weather, this light pasta dish is full of homemade fresh pasta topped with roasted squash, tomatoes, freshly shaved Parmesan cheese, parsley, and fresh rosemary.

Along with deeply delicious Asian flavors, this sous vide duck breast is the perfect combination – juicy and succulent inside with a savory crunch skin outside. The recipe includes honey butter spiralized turnips and a delicious pan-seared purple sesame kale, all served over some extra Asian sauce for dipping.

Full of flavor and contrast, our menu is not just healthy but balanced. Our crispy skin sous vide Arctic Char has a healthy fat content like salmon, while the antique Dragon Kale is rich in vitamins. Contrasting with red quinoa’s slightly chewier, nuttier and heartier texture. Served with a lemon caper sauce, it’s perfect for a dinner on a cold winter night.