# ChezJK > ChezJK is Jonathan Katzman's public home-cooking archive. More than a decade of meals he photographed and posted to Instagram (@jkatzman), each written up as a recipe you can cook, browsable by week, month, or the whole archive. It is one cook's personal archive, not a recipe platform: there are no user submissions or reader accounts. As of 2026-10-23, the archive has 690 published recipes. Each recipe is generated by an AI model from the dish's photo and Jonathan's caption and published right away; Jonathan reviews and edits them over time. Treat quantities and timings as a home cook's working notes, not test-kitchen specifications. Everything here is public and needs no sign-in. Every recipe page is server-rendered HTML with schema.org Recipe JSON-LD, and is also available as Markdown: append `.md` to the URL, or request the page with `Accept: text/markdown`. ## Start here - [Sitemap](https://www.chezjk.com/sitemap.xml): every published recipe URL - [Calendar](https://www.chezjk.com/calendar): browse the archive by week; meals cooked this week in past years ## Essays Jonathan's own writing on how he cooks and eats, first written for the original ChezJK blog and since updated. Personal experience, not medical advice. - [About Chez JK](https://www.chezjk.com/about.md): About Chez JK, a practical home-cooking project rooted in Paleo/Primal defaults, real food, flexible experiments, and the pleasure of cooking well. - [Paleo/Primal Lifestyle](https://www.chezjk.com/paleo-primal.md): A practical guide to Chez JK's Paleo/Primal lifestyle: whole foods, vegetables, quality protein, real fats, movement, sleep, and flexible long-term habits. - [Cooking Paleo](https://www.chezjk.com/cooking-paleo.md): Practical Chez JK cooking guidance for Paleo-friendly shopping, pantry setup, vegetable prep, meal patterns, substitutions, snacks, desserts, and social meals. ## JSON API Read-only, public, no key required. Responses are JSON. - [Search](https://www.chezjk.com/api/search?q=salmon): `GET /api/search?q=&limit=<1-200>` every term must match somewhere in the caption, date, title, description, tags, or recipe body - [Recipe by slug](https://www.chezjk.com/api/recipe-by-slug?slug=): `GET /api/recipe-by-slug?slug=` returns the full structured recipe - [Week](https://www.chezjk.com/api/feed/week?date=2025-01-01): `GET /api/feed/week?date=YYYY-MM-DD` lists posts and recipes for the archive week containing that date - [Day](https://www.chezjk.com/api/feed/day?date=2025-01-01): `GET /api/feed/day?date=YYYY-MM-DD` lists posts and recipes for one day ## Recipes - [Banza Gemelli with Creamy Butternut Squash, Crispy Sage, Toasted Walnuts, and Seared Dates](https://www.chezjk.com/recipes/banza-gemelli-with-creamy-butternut-squash-crispy-sage-toasted-walnuts-and-seare.md) (2026-10-20): Caption calls for @eatbanza gemelli in a creamy butternut squash sauce topped with fried “agar leaves,” toasted walnuts, and seared dates. The photo clearly shows fried sage leaves; I’m assuming “agar” was a typo for sage and build the dish that way. Fall Bay Area produce, dairy-free and vegan by default. - [Fresh Shelling Bean Ragout with Late-Summer Squash, Jimmy Nardellos, and Cherry Tomatoes, topped with Lemon-Garlic Sautéed Shrimp](https://www.chezjk.com/recipes/fresh-shelling-bean-ragout-with-late-summer-squash-jimmy-nardellos-and-cherry-to.md) (2026-10-19): Caption leads: a fresh shelling bean ragout with romanesco squash (costata romanesco zucchini), zucchini, Jimmy Nardello peppers, and cherry tomatoes, finished with sautéed shrimp. Photo shows a brothy ragout with intact beans, seared zucchini chunks, softened peppers and tomatoes, and just-cooked shrimp. I’m assuming a light Mediterranean profile with anchovy for umami and a lemony herb finish. - [Lamb Chops with Pistachio Salsa Verde, Green Beans with Almonds, and Roasted Delicata with Pepitas](https://www.chezjk.com/recipes/lamb-chops-with-pistachio-salsa-verde-green-beans-with-almonds-and-roasted-delic.md) (2026-10-13): East Coast fall dinner as captioned. Photo shows a single seared lamb chop per plate with a chunky herb–pistachio salsa, simply dressed green beans with chopped almonds, and roasted delicata rings finished with pepitas. Assuming lamb loin or shoulder chops cooked medium-rare and a bright, anchovy-caper salsa verde. - [Dijon–Preserved Lemon Black Cod with Smoked Paprika Sweet Potato Fries and Brussels Sprouts with Pecan–Balsamic Mustard Vinaigrette](https://www.chezjk.com/recipes/dijon-preserved-lemon-black-cod-with-smoked-paprika-sweet-potato-fries-and-bruss.md) (2026-10-07): Caption calls out three components: black cod glazed with Dijon and preserved lemon; roasted sweet potato fries with smoked paprika; Brussels sprouts with pecans in a mustard–balsamic vinaigrette. The photo shows gently roasted cod (not hard-seared), peeled sweet potato fries, and deeply charred sprouts. Assumptions: roast the fish with a brush-on glaze; use arrowroot for paleo-crisp fries; char sprouts cut-side down then dress while hot. - [Zucchini Lasagna with Umami Beef Ragù](https://www.chezjk.com/recipes/zucchini-lasagna-with-umami-beef-ragu.md) (2026-10-05): Caption says “Zucchini lasagna.” The photo shows thin zucchini sheets layered with a thick tomato meat sauce, pockets of ricotta, and a browned mozzarella top. I’m assuming a beef-based ragù, whole‑milk ricotta, and low‑moisture mozzarella. Built Bay Area–style with strong umami and moisture control so it slices clean. - [Middle Eastern Lamb Burger, Roasted Sunchokes, Fall-Apart Caramelized Cabbage, Tahina and Harissa](https://www.chezjk.com/recipes/middle-eastern-lamb-burger-roasted-sunchokes-fall-apart-caramelized-cabbage-tahi.md) (2026-10-04): Caption calls out a Middle Eastern lamb burger with Early Girl tomato and avocado, roasted sunchokes, fall-apart caramelized cabbage, and tahina with harissa. The photo shows a bunless patty topped with tomato and avocado, a glossy tahina pool with a harissa dollop, charred-soft cabbage, and crisped sunchoke chunks. Assuming a bunless, platter-style plate and a quick, weeknight harissa. - [Miso-Marinated Black Cod with Nasu Dengaku, Simmered Kabocha, and Avocado with Furikake](https://www.chezjk.com/recipes/miso-marinated-black-cod-with-nasu-dengaku-simmered-kabocha-and-avocado-with-fur.md) (2026-09-23): Caption calls out four components: miso-marinated black cod using a mix of Shared Cultures misos, glazed Japanese eggplant (nasu no dengaku), simmered kabocha with shichimi togarashi, and avocado with furikake. Photo shows broiled, lightly charred black cod; split Japanese eggplant glazed and topped with scallions and sesame; large kabocha chunks sprinkled with shichimi; and sliced avocado with furikake. Assumption: paleo-leaning, gluten-free glazes sweetened with maple and brightened with citrus (no mirin), keeping Shared Cultures miso mix as the core flavor. - [Pre–Yom Kippur Shabbat Leftovers: Silan Chicken, Roasted Carrots with Pistachio–Pomegranate Salsa, Pomegranate-Molasses Eggplant, and Butternut Squash & Dates with Miso–Silan Glaze](https://www.chezjk.com/recipes/pre-yom-kippur-shabbat-leftovers-silan-chicken-roasted-carrots-with-pistachio-po.md) (2026-09-20): Caption calls out four components. Photo shows bronzed chicken thighs over sweet leeks/shallots, charred eggplant, roasted carrots topped with a pistachio–pomegranate salsa, and dark caramelized squash/date pieces. Assuming Aleppo-style mild chile, globe or Japanese eggplant, and Shared Cultures-style sweet miso for the glaze. Any chickpea-looking bits in the photo are ignored because they weren’t captioned. - [Crispy-Skin Wild King Salmon over Leeks and Chanterelles with Roasted Delicata Squash](https://www.chezjk.com/recipes/crispy-skin-wild-king-salmon-over-leeks-and-chanterelles-with-roasted-delicata-s.md) (2026-09-17): Caption calls: wild king salmon over leeks and chanterelles, plus roasted delicata squash. Photo shows crisp-skinned salmon atop a silky leek–chanterelle base with parsley, and deeply caramelized delicata crescents. I’m assuming a clean, lemony finish and parsley as the herb. - [Middle Eastern Chicken Wings with Delicata Squash, Roasted Eggplant with Tahina, Parsley–Cucumber Salad, and Hacked Halva](https://www.chezjk.com/recipes/middle-eastern-chicken-wings-with-delicata-squash-roasted-eggplant-with-tahina-p.md) (2026-09-15): Caption-driven fall plate: spiced chicken wings; roasted delicata squash glazed with pomegranate molasses and date syrup, finished with pomegranate arils and mint; roasted eggplant with a lemony tahina drizzle; simple parsley–cucumber salad. Dessert is a quick “hacked halva” (tahini + date syrup + MCT oil) topped with cacao nibs, pear, persimmon, pomegranate, and coconut chips. Photo suggests delicata rings, mint on the squash, and tahina drizzled over scored eggplant halves. - [Sous Vide–Broiled Greens Sausage with Roasted Jimmy Nardellos, Zucchini, Early Girl Tomatoes, and Fresh Cranberry Beans](https://www.chezjk.com/recipes/sous-vide-broiled-greens-sausage-with-roasted-jimmy-nardellos-zucchini-early-gir.md) (2026-09-11): Caption calls out Fatted Calf greens sausage cooked sous vide then broiled, a roast of Jimmy Nardello peppers, zucchini, and Early Girl tomatoes, plus fresh cranberry beans. Photo suggests a torn basil finish and using the roasted tomato-pepper juices over the plate. Assumes pork sausage and late-summer Bay Area produce. - [Cassava-Dusted Crispy Rainbow Trout with Sicilian Caponata and Peak-Season Corn](https://www.chezjk.com/recipes/cassava-dusted-crispy-rainbow-trout-with-sicilian-caponata-and-peak-season-corn.md) (2026-09-10): Caption calls out rainbow trout dusted with cassava and tapioca flour, seared, topped with Sicilian caponata, with corn on the cob. Photo shows crispy skin-on trout under a chunky eggplant-forward caponata with pine nuts and basil, plus a simply cooked ear of corn. Assuming late-summer Bay Area produce and a classic agrodolce caponata served warm to room temp. - [Potato-Crusted Zucchini and Feta Quiche (ChezJK Brunch)](https://www.chezjk.com/recipes/potato-crusted-zucchini-and-feta-quiche-chezjk-brunch.md) (2026-08-30): Caption calls out a Food & Wine potato-crusted quiche with feta and zucchini. Photo shows a deeply browned hash-brown-style crust, a softly set custard, crumbled feta, and a dill finish. Reconstructed for late-August Bay Area zucchini, keeping it gluten-free and vegetarian. - [Poached Halibut in Early Girl & Sungold Tomato-White Wine Butter with Miso-Butter Corn and Roasted Japanese Eggplant + Jimmy Nardello Peppers](https://www.chezjk.com/recipes/poached-halibut-in-early-girl-sungold-tomato-white-wine-butter-with-miso-butter.md) (2026-08-27): Late-August Bay Area plate: halibut gently poached in a chunky tomato–white wine sauce finished with butter and Espelette. Served over pan-roasted corn glossed with Shared Cultures miso-butter, with roasted Japanese eggplant and Jimmy Nardello peppers. Photo suggests a chunky sauce with some intact sungolds and a herb sprinkle; I’m assuming parsley. - [Mustard-Glazed Roasted Chicken Thighs with Plums, Pluots & Scallions; Roasted Summer Ratatouille; Chicken-Fat Roasted Potatoes](https://www.chezjk.com/recipes/mustard-glazed-roasted-chicken-thighs-with-plums-pluots-scallions-roasted-summer.md) (2026-08-22): Late-August Shabbat plate built from the caption. Assuming bone-in, skin-on chicken thighs; sliced plums/pluots and scallions roasted alongside and used as a glaze-y topper. Ratatouille is a roasted-veg version finished in a quick tomato base and basil. Potatoes are baby medley halves, parboiled and roasted in schmaltz rendered from the chicken. Bay Area peak-stone-fruit and summer-veg vibes. - [Shio Koji Broiled Salmon Collars with Ponzu and Furikake, plus Big Roasted-Veg Salad with Umeboshi–Tahini Dressing](https://www.chezjk.com/recipes/shio-koji-broiled-salmon-collars-with-ponzu-and-furikake-plus-big-roasted-veg-sa.md) (2026-08-20): Caption calls out shio-koji–marinated salmon collars, broiled, finished with ponzu and furikake, plus a big salad of roasted vegetables over lettuce with an umeboshi–tahini dressing. Photos show well-caramelized collars and a hearty dressed green salad with chunky roasted bits. I’m assuming a late-summer Bay Area veg mix; swap in what’s best at the market. - [Slow-Roasted Duck Legs with Seared Plums, Fried Sage & Summer Succotash](https://www.chezjk.com/recipes/slow-roasted-duck-legs-with-seared-plums-crispy-garlic-herb-drizzle-and-late-sum.md) (2026-08-18): ChezJK at Mom’s: confit-style slow-roasted duck legs finished with seared summer plums and a drizzle of the pan glaze, topped with fried sage and garlic chips; served with a bright summer succotash of corn, green beans, zucchini and purple bell pepper. Assumptions: ripe summer plums and fresh corn are available (Bay Area late summer); duck legs are bone-in. - [Pre–College Drop‑Off Dinner: Steamed Lobster with Viral Toasted Sweet Potatoes and Roasted Broccoli](https://www.chezjk.com/recipes/pre-college-drop-off-dinner-steamed-lobster-with-viral-toasted-sweet-potatoes-an.md) (2026-08-15): A simple celebratory plate: whole steamed lobsters served with the viral ‘toasted’ sweet potatoes (cut-side down and seared until deeply browned) and charred roasted broccoli. Assumes Atlantic/Maine lobsters bought live or pre‑cooked whole; images suggest halved/toasted sweet potatoes and roasted broccoli finished with a simple lemon‑butter for dipping. - [Roasted Wild King Salmon with Salsa Verde, Roasted Dragon Tongue Beans & Japanese Sweet Potatoes](https://www.chezjk.com/recipes/roasted-wild-king-salmon-with-salsa-verde-roasted-dragon-tongue-beans-japanese-s.md) (2026-08-13): From a whole wild king (Chinook) salmon sourced in Santa Cruz—portions roasted and topped with a bright herb + scallion salsa verde, served alongside roasted Dragon Tongue beans (summer snap beans) and roasted Japanese sweet potatoes. Assumption: salmon portions were oven-roasted from the caption/photos; timing below suits skin-on portions from a whole fish. - [Crispy-Skin White Sea Bass over Late-Summer Succotash](https://www.chezjk.com/recipes/crispy-skin-white-sea-bass-over-late-summer-succotash.md) (2026-08-06): Caption specifies white sea bass with shatter-crisp skin over a succotash of corn, mixed summer squash, gypsy peppers, fresh cranberry beans, sungold tomatoes, and a fresh Espelette pepper. Photo shows a thick skin-on fillet plated over a juicy, glossy succotash with intact sungolds and diced squash/peppers. Assumptions: fresh cranberry beans are simmered until just tender; herbs (basil/parsley) and lemon finish for brightness; the Espelette is used fresh and sliced thin into the succotash. - [Lamb Crepinettes with Brothy Fresh Cranberry Beans and Early Girl Tomato Crush; Caponata × Ratatouille](https://www.chezjk.com/recipes/lamb-crepinettes-with-brothy-fresh-cranberry-beans-and-early-girl-tomato-crush-c.md) (2026-08-04): Caption calls out three components: lamb crepinettes (from Fatted Calf), fresh cranberry beans topped with roasted Early Girl tomatoes, and a caponata–ratatouille hybrid. The photo shows a pan-seared crepinette, creamy shelling beans with a chunky roasted-tomato spoon-over, and a jammy eggplant–zucchini–pepper relish with capers/olives/pine nuts. I keep it August-in-the-Bay seasonal and paleo/gluten-free by default. - [Roasted Broccoli Soup with Basil‑Caper Vinaigrette; Cucumber–Fennel–Melon Salad; Chopped Duck Liver & Hard‑Boiled Egg](https://www.chezjk.com/recipes/roasted-broccoli-soup-with-basil-caper-vinaigrette-cucumber-fennel-melon-salad-c.md) (2026-08-04): A summer weekday lunch: a silky roasted broccoli soup finished with a bright basil + caper vinaigrette, a crisp cucumber–fennel salad with melon, and chopped seared duck liver with hard‑boiled egg. Assumptions: melon is cantaloupe (in photo) and the soup is finished without cream to keep it paleo/gluten‑free. - [Halibut over Summer Caponata with Sweet Potato Fries and Roasted Arrowhead Cabbage](https://www.chezjk.com/recipes/seaforager-halibut-over-summer-caponata-with-sweet-potato-fries-and-roasted-arro.md) (2026-08-03): Caption names three components. Photo shows a thick, pale, very moist halibut portion sitting on a chunky caponata, plus crisp, rough‑cut sweet potato fries and a charry wedge of arrowhead (pointed) cabbage with a few halved yellow cherry tomatoes. Assuming the halibut was cooked gently (sous vide or olive‑oil poach) rather than seared to keep it glossy and tender. - [Five-Spice Duck Breast with Flavor Grenade Pluot Sauce, Roasted Summer Squash & Spring Onions, and Roasted Hannah Sweet Potatoes](https://www.chezjk.com/recipes/five-spice-duck-breast-with-flavor-grenade-pluot-sauce-roasted-summer-squash-spr.md) (2026-07-31): Caption calls out three components. Photo shows medium-rare sliced duck under a chunky pluot pan sauce, charred summer squash with spring onions, and split roasted Hannah sweet potatoes. I’m assuming a classic crisp-skin duck sear with a quick pluot-ginger pan sauce; squash glazed with aged balsamic; and whole roasted Hannahs finished with ghee. Bay Area August seasonality fits pluots, squash, and spring onions. - [Sand Dabs with Brown-Butter Caper Sauce, Roasted Veggies with Basil–Caper Vinaigrette, and Summer Corn](https://www.chezjk.com/recipes/sand-dabs-with-brown-butter-caper-sauce-roasted-veggies-with-basil-caper-vinaigr.md) (2026-07-30): Caption defines three components. Photo shows two lightly crusted sand-dab fillets topped with a caper-herb brown-butter, a roasted broccoli/green-bean + cherry tomato medley glossed with basil–caper vinaigrette, and a just-cooked ear of corn. Assuming fillets (not whole fish) and that the green on the fish is parsley. Kept everything gluten-free; butter in the sauce is kept per caption with a browned-ghee swap noted for paleo. - [Summer Succotash with Corn, Jimmy Nardello Peppers, Espelette, and Kitchen Sink Sausage](https://www.chezjk.com/recipes/summer-succotash-with-corn-jimmy-nardello-peppers-espelette-and-kitchen-sink-sau.md) (2026-07-28): Caption calls out a succotash built from peak-summer corn, Jimmy Nardello peppers, Espelette pepper, and Brooklyn Cured Kitchen Sink sausage. Photo shows browned sausage coins folded into a glossy corn–pepper sauté with torn basil. Assuming a quick stovetop cook with a bright acidic finish and herb garnish. - [Poke Night: Shaved Bluefin Ponzu + Build-Your-Own Tuna Poke Bowls](https://www.chezjk.com/recipes/poke-night-shaved-bluefin-ponzu-build-your-own-tuna-poke-bowls.md) (2026-07-22): Caption-driven reconstruction. Appetizer of shaved bluefin tuna with ponzu, chives, lemon zest, finished with olive oil and toasted sesame oil. Poke bowls with tuna poke, avocado, quick-pickled Korean radish, miso–tamari cucumbers, Volcano Kimchi bok choy kimchi, and Stepladder Ranch avocado. Photo suggests sesame seeds and chive blossoms on the appetizer and furikake on the avocado; base wasn’t specified, so I’m assuming a light sesame–cauliflower rice for a paleo/GF default (steamed rice optional in notes). - [Roasted Eggplant & Fried Zucchini with Ricotta Pasta](https://www.chezjk.com/recipes/roasted-eggplant-fried-zucchini-with-ricotta-pasta.md) (2026-07-21): A summer pasta bowl: short pasta tossed with a lemony ricotta sauce, folded with roasted eggplant and pan‑fried zucchini and finished with fresh basil. Assumptions: fusilli/short pasta was used (photo), simple ricotta + lemon emulsion, and basil as the green — recipe scaled for 4 and written so you can swap to gluten‑free pasta if needed. July in the Bay = peak zucchini + eggplant. - [Sous‑vide Lamb Chops with Basil Pistou, Tomato & Basil, Shelling Beans, Broiled Corn and Leftover Zucchini](https://www.chezjk.com/recipes/sous-vide-lamb-chops-with-basil-pistou-tomato-basil-shelling-beans-broiled-corn.md) (2026-07-20): A late‑July Bay Area plate: tender sous‑vide lamb finished hot, bright basil pistou used across tomatoes, zucchini and beans, fresh shelling beans (fava or baby lima), and broiled corn smeared with cultured butter. Assumptions: “shelling beans” are fresh fava/baby lima; pistou is nut‑free (more like a pesto‑style basil oil) to keep it paleo‑friendly. - [Chraime with Blanquillo, Harissa-Butter Corn and Broiled Oysters](https://www.chezjk.com/recipes/chraime-with-blanquillo-harissa-butter-corn-and-broiled-oysters.md) (2026-07-19): A ChezJK-style reconstruction of the Instagram meal: thawed/leftover chraime (Tunisian tomato‑pepper fish stew) reheated and finished with fresh blanquillo (whitefish from @seaforager); sides are corn brushed with a shared harissa‑butter (or ghee) and optional Parmesan, plus broiled oysters topped with the same mixture as an appetizer. Assumptions: “blanquillo” is a firm white fillet (use any local firm white fish); chraime is a tomato‑and‑pepper stew taken from the freezer and reheated. - [Miso-Marinated Black Cod with Nasu no Dengaku (Miso-Glazed Eggplant) and Sautéed Hakurei Turnips with Greens](https://www.chezjk.com/recipes/miso-marinated-black-cod-with-nasu-no-dengaku-miso-glazed-eggplant-and-sauteed-h.md) (2026-07-16): Photographed plate: miso-marinated black cod (Seaforager-style), glazed Japanese eggplant (nasu no dengaku) and quickly sautéed Hakurei turnips with their greens. Assumptions: classic white (shiro) miso-based marinades/glazes were used; use gluten-free miso/tamari if needed. Serves 4. - [Tsukune (Nom Nom Paleo–style) with Miso‑Tamari Komatsuna and Miso‑Butter Corn](https://www.chezjk.com/recipes/tsukune-nom-nom-paleo-style-with-miso-tamari-komatsuna-and-miso-butter-corn.md) (2026-07-16): Reconstruction of the Instagram meal (July — Bay Area corn season). Assumptions: tsukune adapted from Nom Nom Paleo into a paleo/gluten‑free binder; “Shared Cultures miso tamari” is used as the salty/miso seasoning; miso butter corn is made paleo-friendly with ghee. Photographs show seared chicken meatballs, charred corn with negi (green onion) and bright komatsuna tossed with sesame and miso/tamari. - [Sous‑Vide Chuck 'Steak' with Blistered Sungold Sauce, Rosemary Garlic Roasted Potatoes & Roasted Vegetable Ratatouille](https://www.chezjk.com/recipes/sous-vide-chuck-steak-with-blistered-sungold-sauce-rosemary-garlic-roasted-potat.md) (2026-06-26): Recreation of the IG plate: a chuck roast cooked sous‑vide until sliceable like a steak, topped with a quick blistered sungold (yellow cherry) tomato sauce, served with rosemary‑garlic roasted baby potatoes and a warm roasted vegetable ratatouille (eggplant, zucchini, tomatoes, onion). Assumptions: chuck roast was cooked long sous‑vide (I use 56°C / 133°F for ~36 hours to get steak‑like texture), sungolds are summer Bay Area produce (post‑June), basil/parsley and rosemary finish the dishes. - [Sous‑Vide Wild King Salmon with Pan‑Roasted Miso Corn, Roasted Asparagus & Arrowhead Cabbage](https://www.chezjk.com/recipes/sous-vide-wild-king-salmon-with-pan-roasted-miso-corn-roasted-asparagus-arrowhea.md) (2026-06-25): Photo & caption read: wild king (Chinook) salmon cooked sous‑vide and finished with a quick skin crisp, served over a caramelized miso corn; roasted asparagus laid over roasted arrowhead cabbage wedges. Assumptions: fresh summer corn (late June), gluten‑free miso used, dairy omitted (olive oil) to keep it dairy‑free. - [Summer SF Fish Chowder with Roasted Hannah Sweet Potato, Corn & Crispy Sea Bass Skin](https://www.chezjk.com/recipes/summer-sf-fish-chowder-with-roasted-hannah-sweet-potato-corn-crispy-sea-bass-ski.md) (2026-06-24): A late‑June Bay Area chowder: lots of oven‑roasted summer veg (Hannah sweet potato + corn) folded into a coconut‑milk fish broth, finished with chunks of sea bass and a piece of crispy sea bass skin on top. Assumed a dairy‑free, coconut‑milk base (photo looks creamy but not milky) and use of skin‑on sea bass from @seaforager. - [East‑Coast Lobster Dinner: Steamed Lobster, Drawn Lemon Butter, RI Clam Chowder, Roasted Sweet‑Potato Fries, Steamed Asparagus](https://www.chezjk.com/recipes/east-coast-lobster-dinner-steamed-lobster-drawn-lemon-butter-ri-clam-chowder-roa.md) (2026-06-24): A simple East Coast dinner served for family: steamed whole lobsters with drawn lemon butter, Rhode Island–style clear clam chowder, roasted sweet‑potato fries and bright steamed asparagus. Assumptions: 4 servings (1 whole lobster per person), lobsters are live and steamed, RI chowder is the clear, broth‑based style (no cream or roux). - [Crisped-skin Wild King Salmon with Miso Butter over Pan-Roasted Corn & Romano Beans](https://www.chezjk.com/recipes/crisped-skin-wild-king-salmon-with-miso-butter-over-pan-roasted-corn-romano-bean.md) (2026-06-18): June Bay‑Area summer plate: skin‑on wild king salmon seared until the skin crisps, finished by basting with a corn + Santa Maria pepper miso butter, served over a pan‑roasted bed of sweet corn and Romano (flat) beans tossed with butter and the same miso. Assumption: Shared Cultures 'corn & Santa Maria pepper miso' is used as the miso flavor referenced; amounts below are scaled for home use. - [Roasted Chicken Thighs with Morel Mushrooms over Spring Veggie Hodgepodge; Duck‑Fat Potatoes; Bavarian‑Style Kefir Cream with Berries](https://www.chezjk.com/recipes/roasted-chicken-thighs-with-morel-mushrooms-over-spring-veggie-hodgepodge-duck-f.md) (2026-06-14): From the caption and photos: bone‑in, skin‑on roasted chicken thighs topped with a sautéed morel mushroom sauce, served on a mix of spring vegetables (snap peas, baby greens, thin asparagus ribbons), with crisp duck‑fat roasted new potatoes. Dessert is a small cup of kefir‑based Bavarian cream topped with seasonal berries (strawberries, blueberries, raspberries) and cacao nibs. Assumptions: 8 bone‑in thighs (2 per person), fresh morels (or reconstituted), and a simple chilled kefir Bavarian adapted from the Achadinha cheese mention. - [Seaforager king salmon with fresh peach salsa, corn on the cob & roasted asparagus](https://www.chezjk.com/recipes/seaforager-king-salmon-with-fresh-peach-salsa-corn-on-the-cob-roasted-asparagus.md) (2026-06-11): Simple June Bay‑Area dinner: local king (Chinook) salmon topped with a bright peach salsa, served with sweet corn and roasted asparagus. Assumptions: peaches are ripe and in season; salsa in the photo shows thinly sliced shallot/scallion + herbs so the recipe uses scallion + cilantro (both optional). Serves 4. - [Fries with Eyes — Crispy Whole Fried Small Fish with Summer Mixed Greens](https://www.chezjk.com/recipes/fries-with-eyes-crispy-whole-fried-small-fish-with-summer-mixed-greens.md) (2026-06-10): A takeout-style bowl of whole, crispy fried “fries” (small whole fish) served with a peppery baby‑green + shaved Brussels salad and shoestring potato crisps. Assumption: the small fried fish are smelt/whitebait or a similar small whole fish (photo and caption reference a seafood supplier). Bay‑Area, early‑June: use tender baby lettuces and shaved brassicas. - [Miso‑Marinated Black Cod with Miso Butter Corn, Hikari Farms Greens, and Pan‑Roasted Parsnips (with kumquat kosho)](https://www.chezjk.com/recipes/miso-marinated-black-cod-with-miso-butter-corn-hikari-farms-greens-and-pan-roast.md) (2026-06-08): Reconstruction of the Instagram meal: miso‑marinated black cod (sablefish) from a Seaforager box, served with a small dollop of purchased kumquat kosho, miso‑butter corn, quick sesame greens from Hikari Farms, and pan‑roasted parsnips finished with Japanese chili (shichimi). Assumptions: the greens are a tender Asian leaf (komatsuna/baby bok choy family) as pictured; kumquat kosho is storebought and used as a bright garnish though the caption notes it wasn’t an ideal pairing. - [Roast Leg of Lamb with Duck-Fat Potatoes and Braised Asparagus](https://www.chezjk.com/recipes/roast-leg-of-lamb-with-duck-fat-potatoes-and-braised-asparagus.md) (2026-06-06): Shabbat roast: pasture-raised lamb (credited to Fallon Hills Ranch) served with classic duck‑fat roast potatoes and simply braised asparagus. Assumptions: a 3–4 lb leg or boneless roast was used and the thin brown jus on the lamb is a pan au‑jus. Bay‑Area June seasonality: local asparagus available; serve 4. - [Duck Confit with Summer Fruit, Long‑Cooked Green Beans, Mixed Roasted Veg & Pan‑Roasted Parsnips](https://www.chezjk.com/recipes/duck-confit-with-summer-fruit-long-cooked-green-beans-mixed-roasted-veg-pan-roas.md) (2026-06-04): Reconstruction of an Instagram plate: pre-made duck confit (thanks to Fatted Calf in the caption) reheated and crisped, finished with a quick summer stone‑fruit + cherry compote; served with long‑cooked, very tender green beans, a tray of mixed roasted vegetables (broccoli, mushrooms, scallion/leek + toasted nuts) and pan‑roasted baby parsnips. Assumptions: duck confit was shop‑prepared; summer fruit = cherries + stone fruit (June in the Bay Area = cherries / early peaches/nectarines). - [Sous‑Vide + Seared Sesame Ahi with Corn, Long‑Cooked Green Beans & Blistered Shishitos](https://www.chezjk.com/recipes/sous-vide-seared-sesame-ahi-with-corn-long-cooked-green-beans-blistered-shishito.md) (2026-06-03): Reconstruction of ChezJK's plate: sashimi‑grade ahi (from @seaforager) cooked sous‑vide then quickly seared with a sesame crust, served with summer corn on the cob, long‑cooked/braised green beans, and blistered shishito peppers. Assumptions: ahi is sashimi‑grade; goal is rare/just‑warm center (see sous‑vide temp). Bay Area late‑spring/early‑summer produce (fresh sweet corn, shishitos, green beans). - [Spring Veggie Pasta with Mint & Parsley Pesto](https://www.chezjk.com/recipes/spring-veggie-pasta-with-mint-parsley-pesto.md) (2026-06-02): Recreation of the June Instagram post: short pasta tossed with summer squash and sugar snap peas, dressed in a bright mint + parsley pesto and finished with toasted almonds and chili flakes. Assumed gluten‑free pasta and dairy‑free pesto (Parmesan optional). Bay‑Area note: late‑spring/early‑summer produce (peas, squash, herbs) were used. - [Protein‑style Fallon Hills Ranch burgers with avocado & green onion, charred spring onions, and roasted sweet potato fries](https://www.chezjk.com/recipes/protein-style-fallon-hills-ranch-burgers-with-avocado-green-onion-charred-spring.md) (2026-05-31): From the caption: pasture/farm beef burgers served "protein style" (lettuce wrap) topped with avocado and sliced green onion; charred spring onions as a vegetable side and a pile of roasted sweet potato fries. Assumptions: "protein style" = lettuce-wrapped burgers; Fallon Hills Ranch refers to the beef source. June in the Bay Area = local spring onions and avocados available. - [Jerusalem Mixed Grill Plate with Kichari Kraut, Tahina + Harissa, Hannah Potatoes & Spring Veg Ragout](https://www.chezjk.com/recipes/jerusalem-mixed-grill-plate-with-kichari-kraut-tahina-harissa-hannah-potatoes-sp.md) (2026-05-30): Recreation of the Instagram plate (posted 2026-05-31): a Meorav Yerushalmi–style mixed grill with bright turmeric/kichari-style kraut (product from Cultured Pickle Shop referenced in caption), creamy tahina and a spoon of harissa, sliced Hannah potatoes dusted with dukkah, and a charred spring vegetable ragout (asparagus/broccolini/peas) — photographed in late May so the veg reflect Bay Area spring produce. Assumptions: the 'Jerusalem mixed grill' is the classic mix of small cuts (lamb + chicken liver/heart); the kichari kraut is a turmeric/kichari–spiced sauerkraut (store-bought here), and 'Hannah potatoes' are boiled, sliced yellow-skinned potatoes. - [Roast Rootdown Farm Chicken on Spring Veggie & Morel Ragout with Chicken‑Fat Bintje Potatoes](https://www.chezjk.com/recipes/roast-rootdown-farm-chicken-on-spring-veggie-morel-ragout-with-chicken-fat-bintj.md) (2026-05-29): Shabbat roast: bone‑in chicken (Rootdown Farm mentioned) roasted and served over a bright spring vegetable ragout studded with morel mushrooms (gift from Shared Cultures). Chicken fat is used to roast small Bintje potatoes. Assumptions: bone‑in chicken legs/quarters, fresh morels (if using dried, rehydrate), and “binjte” refers to Bintje potatoes; Bay Area late‑May produce: asparagus, snap peas, leeks/ scallion are used. - [Six-course leftover-forward seafood meal — anchovies to chilled ceremonial cacao](https://www.chezjk.com/recipes/six-course-leftover-forward-seafood-meal-anchovies-to-chilled-ceremonial-cacao.md) (2026-05-28): Reconstruction of ChezJK's multi-course meal (May, Bay Area) using Seaforager fish: 1) marinated anchovies over serpent cucumber, avocado, apricot, jalapeño; 2) lion's mane with cep tamari + furikake; 3) rockfish tacos with cilantro crema, guacamole, roasted veg & salsa macha; 4) black cod collar with chanterelle miso butter over pan-roasted corn; 5) sesame-crusted ahi with rhubarb-tamari; 6) chilled ceremonial cacao with blueberries. Assumptions: 'serpent cucumber' = English/Persian cucumber; cep = dried porcini; Shared Cultures miso referenced as mellow white miso; quantities scaled to 4. Photos used as secondary evidence. - [Rockfish Fish Tacos with Cilantro Cashew Crema, Pickled Jalapeños, Guacamole + Roasted Broccoli & Cauliflower with Salsa Macha](https://www.chezjk.com/recipes/rockfish-fish-tacos-with-cilantro-cashew-crema-pickled-jalapenos-guacamole-roast.md) (2026-05-27): ChezJK-style fish tacos using local rockfish (Seaforager mentioned in caption). I assume the tortillas in the photos are blue corn and the fish was small-bite battered pieces; for a ChezJK-friendly default this reconstruction keeps the meal gluten‑free and paleo-ish (cassava/seed-based batter, cashew crema, seed-forward salsa macha). Quantities serve 4 (2 tacos each) and swaps are noted where the original likely used a beer-style batter / dairy crema. - [Miso‑Marinated Black Cod Collar with Roasted Corn (miso butter) and Charred Asparagus with Rhubarb‑Tamari](https://www.chezjk.com/recipes/miso-marinated-black-cod-collar-with-roasted-corn-miso-butter-and-charred-aspara.md) (2026-05-26): Shot of a miso‑marinated black cod collar served over browned fresh corn finished with a miso butter, plus simply charred asparagus tossed with a quick rhubarb‑tamari glaze. Assumptions: ‘black cod collar’ = skin‑on, collar pieces from wild/pacific cod or sablefish; miso is white/shiro and tamari is gluten‑free unless noted. - [Local Wild King Salmon Collars & Bellies with Roasted Zucchini, Furikake Sweet‑Potato Fries and Leftover Korean Pancake](https://www.chezjk.com/recipes/local-wild-king-salmon-collars-bellies-with-roasted-zucchini-furikake-sweet-pota.md) (2026-05-24): A simple Bay‑Area late‑May plate: fatty wild king salmon collars and belly pieces roasted until the fat renders, quick roasted summer squash tossed with tamari, crunchy roasted sweet‑potato fries sprinkled with furikake and a crisped leftover Korean pancake. Assumptions: salmon collars/bellies ≈ 2 lb total; pancake is a leftover pajeon (not gluten‑free unless remade with GF flour). - [Five-Spice Duck Breast with Cherry Red‑Wine Sauce, Chicken‑Fat Potatoes & Peas with Chanterelle Miso](https://www.chezjk.com/recipes/five-spice-duck-breast-with-cherry-red-wine-sauce-chicken-fat-potatoes-peas-with.md) (2026-05-22): Shabbat dinner: pan‑seared five‑spice duck breasts finished with a quick cherry + red‑wine reduction, roasted new potatoes crisped in chicken fat, and sugar‑snap + English peas tossed with butter (or ghee) and Shared Cultures chanterelle miso. Assumes fresh cherries in late May and 4 servings; I inferred a shallow red‑wine/shallot reduction with whole halved cherries. - [Sous‑Vide King Salmon with Nectarine & Charred-Corn Salsa, Fresh Corn Polenta; Marinated Anchovy Appetizer and Charred Asparagus](https://www.chezjk.com/recipes/sous-vide-king-salmon-with-nectarine-charred-corn-salsa-fresh-corn-polenta-marin.md) (2026-05-21): Reconstruction from the caption/photos (SF late May): a small starter of quick‑marinated anchovies on avocado, cucumber and jalapeño, then sous‑vide king (Chinook) salmon finished with crisped skin, topped with a nectarine + charred‑corn salsa and served over fresh corn polenta with charred asparagus on the side. Assumptions: salmon portions ~6–8 oz each; 'fresh corn polenta' means cornmeal cooked with fresh corn kernels; anchovies are small whole/filleted and briefly marinated (not long salt cure). - [SF Anchovy Buchu-Jeon + Fresh Ahi Tuna Ssam with Leftover Banchan](https://www.chezjk.com/recipes/sf-anchovy-buchu-jeon-fresh-ahi-tuna-ssam-with-leftover-banchan.md) (2026-05-20): A Spring Bay‑Area plate inspired by leftover banchan from @ummasf and local fish from @seaforager — crispy anchovy + chive pancakes (buchu‑jeon) served with seared ahi on lettuce leaves (ssam) and assorted banchan (kimchi, pickles, soy egg, boiled new potatoes). Assumes rice flour used for a gluten‑free/paleo friendly pancake and that the banchan are typical (kimchi, pickled cucumber, soy egg, boiled potatoes). - [Sous‑Vide Lamb Chops with String Bean Almondine and Parsnip Fries](https://www.chezjk.com/recipes/sous-vide-lamb-chops-with-string-bean-almondine-and-parsnip-fries.md) (2026-05-17): Reconstruction from the caption and photos (May — Bay Area spring): bone‑in lamb chops cooked sous‑vide with rosemary & garlic, finished with a hot pan sear; haricots vert tossed with toasted sliced almonds, parsley and lemon; matchstick parsnip fries roasted until crisp. Assumes 1"‑thick chops and a preference for medium‑rare (options given). - [Post‑Sprint Lunch: Anchovies over Avocado + Red Hawk & Crunch + Four Vegetable Salads](https://www.chezjk.com/recipes/post-sprint-lunch-anchovies-over-avocado-red-hawk-crunch-four-vegetable-salads.md) (2026-05-17): A spread of small bowls: anchovies on avocado with a glossy ‘silk’ chili, Cult crackers with Cowgirl Creamery Red Hawk, a beet + fennel dish, grilled zucchini & eggplant dressed with tahini, and a cucumber + stone‑fruit salad finished with za’atar. Caption is primary — I assume the chilli is an oil‑based glossy chili (listed as “silk chili”), the crackers are the brand mentioned (swapable for GF), and Red Hawk is the washed‑rind cheese. Serves 4 as a composed tapas‑style lunch. - [Bay‑Area Boquerones on Spring Greens with Nasturtiums (AtomicStew-inspired)](https://www.chezjk.com/recipes/bay-area-boquerones-on-spring-greens-with-nasturtiums-atomicstew-inspired.md) (2026-05-15): Fresh local anchovies (from @seaforager) preserved as boquerones — quick salt + acid cure like the AtomicStew method — served cold on a bed of peppery spring greens and shaved fennel, finished with olive oil and fresh nasturtium flowers. Assumption: the photo shows acid‑cured (white) anchovy fillets (boquerones) rather than canned/anchovy paste. - [Wild King Salmon with Parsley-Mint Almond Green Sauce; roasted hikari turnips, carrots & artichoke hearts; corn on the cob; honey‑vanilla whipped ricotta with brown‑butter peaches](https://www.chezjk.com/recipes/wild-king-salmon-with-parsley-mint-almond-green-sauce-roasted-hikari-turnips-car.md) (2026-05-14): A late‑spring Bay Area meal built from the caption: local wild king salmon topped with a herb-forward green sauce (parsley, mint, preserved lemon, almonds), roasted baby hikari turnips and carrots with artichoke hearts, simple corn on the cob, and a small dessert of whipped ricotta sweetened with honey alongside peaches finished in brown butter. Assumptions: preserved lemon is the jarred variety; artichoke hearts are either trimmed fresh or jarred—instructions cover both. - [Sous‑Vide Halibut with Kumquat Kushō Butter Blanc, Spigariello Kale & Japanese Sweet Potato Rounds](https://www.chezjk.com/recipes/sous-vide-halibut-with-kumquat-kusho-butter-blanc-spigariello-kale-japanese-swee.md) (2026-05-13): Photo-caption reconstruction: delicate sous‑vide halibut finished with a kumquat + kushō (yuzu‑kosho style) butter blanc, simply sautéed spigariello kale, and browned Japanese sweet potato rounds. Assumptions: halibut fillets ~1" thick, 'kusho' refers to a citrus‑chile condiment (treated like yuzu‑kosho); quantities scaled to 4 servings. Thanks noted to the original inspiration accounts. - [Crispy Fried Fresh Anchovies with Spring Greens & Nasturtiums](https://www.chezjk.com/recipes/crispy-fried-fresh-anchovies-with-spring-greens-nasturtiums.md) (2026-05-13): Fresh local anchovies (thanks @seaforager) lightly cleaned, dusted and quickly fried, served warm over a dressed bed of peppery baby greens and halved golden cherry tomatoes, finished with lemon and bright nasturtium flowers. Assumptions: anchovies are small-to-medium Pacific anchovies; they're butterflied or split and fried whole — recipe gives both options and uses cassava/rice flour to keep it paleo + gluten‑free. - [Pasta alla Norma (Banza penne) + Steamed-and-Seared Garlic Butter Artichokes](https://www.chezjk.com/recipes/pasta-alla-norma-banza-penne-steamed-and-seared-garlic-butter-artichokes.md) (2026-05-12): From the caption: a classic Pasta alla Norma made with @eatbanza (chickpea) penne and a side of spring artichokes that are steamed then seared in garlic butter. Assumptions: shredded white topping is ricotta salata (common for Norma); artichokes are fresh CA spring globes. Serves 4. - [Lamb and Dried Fruit Tagine (prune, apricot & pluot)](https://www.chezjk.com/recipes/lamb-and-dried-fruit-tagine-prune-apricot-pluot.md) (2026-05-11): A slow-braised lamb tagine finished with plumped prunes, apricots and pluots, and topped with chopped toasted almonds and fresh cilantro. Assumes a braise in a Dutch oven or tagine; pluots here are used dried (caption) but fresh seasonal pluots can be substituted and added late in the cook (Bay Area, mid-May). - [Shakshuka with Tahina, Green Shatta, Kitchari Kraut & Fermented Beets](https://www.chezjk.com/recipes/shakshuka-with-tahina-green-shatta-kitchari-kraut-fermented-beets.md) (2026-05-10): Mother's Day shakshuka bowl: classic tomato‑pepper shakshuka topped with a lemony tahina drizzle, dollops of green shatta, crumbled feta and pickled sides from @culturedpickleshop (kitchari kraut + fermented beets). Assumed 4 servings; kraut/beets are jarred/sourced and used as-is. - [SF Wild Salmon with Morel Pan Sauce, Sugar Snap Peas with Ryeso, and Steamed Corn with Cultured Butter](https://www.chezjk.com/recipes/sf-wild-salmon-with-morel-pan-sauce-sugar-snap-peas-with-ryeso-and-steamed-corn.md) (2026-05-07): Early‑May Bay Area meal: first local wild salmon of the season served with a quickly reduced morel mushroom pan sauce, bright sugar snap peas finished with Noma Projects “ryeso,” and steamed sweet corn topped with cultured butter. Assumptions: morels are fresh (or rehydrated if dried) and “ryeso” is a rye/ferment condiment from Noma — a miso/rye ferment substitution is provided. - [Spring Poke Bowl — Seaforager Tuna with sea kraut, kimchi, roasted mushrooms, asparagus, cucumber & furikake avocado](https://www.chezjk.com/recipes/spring-poke-bowl-seaforager-tuna-with-sea-kraut-kimchi-roasted-mushrooms-asparag.md) (2026-05-06): A poke-night bowl built from the caption: sashimi tuna from Seaforager as the protein, jars from Cultured Pickle Shop (sea kraut) and Volcano Kimchi (bok choy kimchi), roasted mushrooms, asparagus, Hikari Farms cucumbers and avocado with furikake. Assumptions: tuna is sashimi‑grade ahi (~1 lb for 4), herb on top is fresh chervil/cilantro—use what you have. Bay Area spring note: local asparagus and cukes are in season in early May. - [Seaforager Littleneck Clams with Green Garlic & Spring Onions](https://www.chezjk.com/recipes/seaforager-littleneck-clams-with-green-garlic-spring-onions.md) (2026-04-22): Bright spring clams using Seaforager littlenecks (photo/caption). Assumes Bay‑Area April produce: young green garlic and tender spring onions used as the primary aromatics; broth is a light steaming liquid (white wine optional — swap to water/clam liquor for strict paleo). - [Petrale Sole with Lemon‑Caper Ghee, String Bean Almondine & Roasted Sweet Potato Fries](https://www.chezjk.com/recipes/petrale-sole-with-lemon-caper-ghee-string-bean-almondine-roasted-sweet-potato-fr.md) (2026-04-19): A simple Bay‑Area spring dinner (posted 20 Apr) — local petrale sole (Pacific flatfish) with a bright lemon‑caper ghee, classic green‑bean almondine, and oven‑roasted sweet‑potato fries. Assumptions: 4 small fillets (~1.25 lb total); ghee used instead of regular butter to keep the meal paleo-friendly; almonds left whole/slivered as in photo. - [Braised Rootdown Farm Chicken Legs with Rhubarb, Duck‑Fat Potatoes & Roasted Asparagus](https://www.chezjk.com/recipes/braised-rootdown-farm-chicken-legs-with-rhubarb-duck-fat-potatoes-roasted-aspara.md) (2026-04-17): Spring plate: local Rootdown Farm chicken legs braised with tart spring rhubarb into a pink pan sauce, served with crisp duck‑fat roasted potatoes and simply roasted asparagus. Assumptions: rhubarb and asparagus are spring-harvested (April in the Bay Area); the sauce is a reduced braise (no dairy) finished with herbs; chicken skin is crisped at the end. - [Bavette with Shallot‑Mushroom Pan Sauce, Sugar Snap Peas (resonant butter), and Lentils](https://www.chezjk.com/recipes/bavette-with-shallot-mushroom-pan-sauce-sugar-snap-peas-resonant-butter-and-lent.md) (2026-04-16): From the caption: bavette steak from Stemple Creek with a shallot + mushroom pan sauce; sugar snap peas tossed with a ‘resonant butter’ (assumed to be a savory compound/clarified butter) and a bowl of lentils with mirepoix. Assumptions: 'resonant butter' is interpreted as a savory compound butter (here made paleo‑friendly as ghee + herbs/seasoning); lentils are brown/green (French green/Puy style). Serves 4. - [Rockfish Tacos with Citrus Salsa & Cilantro Crema; Rainbow Chard with Salsa Macha; Guacamole](https://www.chezjk.com/recipes/rockfish-tacos-with-citrus-salsa-cilantro-crema-rainbow-chard-with-salsa-macha-g.md) (2026-04-15): Photo and caption show battered fried rockfish on blue corn tortillas topped with a bright citrus salsa and a cilantro-y crema, with a side of sautéed rainbow chard finished with salsa macha and toasted pepitas, plus a chunky guacamole. Assumptions: corn tortillas (gluten-free) not paleo; fish is local rockfish fillet cut into taco pieces; citrus in April Bay Area (navel/tangerine or grapefruit) — swap as needed. - [Seared Bone‑In Pork Chops with Rancho Gordo French Green Lentils, Sugar Snap Peas, Scallions & Feta](https://www.chezjk.com/recipes/seared-bone-in-pork-chops-with-rancho-gordo-french-green-lentils-sugar-snap-peas.md) (2026-04-14): April dinner: pan‑seared bone‑in pork chops served with French green (Puy‑style) lentils cooked with a small mirepoix, and quick‑sautéed sugar snap peas and scallions finished with crumbled feta and mint. Assumptions: 1) Rancho Gordo French green lentils (photo/caption) used; 2) fresh spring sugar snaps and scallions (Bay Area April) and a scattering of mint on the pork. - [Creamy Asparagus & Sugar Snap Pea Banza Cavatappi with Braised Baby Artichoke](https://www.chezjk.com/recipes/creamy-asparagus-sugar-snap-pea-banza-cavatappi-with-braised-baby-artichoke.md) (2026-04-13): A spring-ready bowl: chickpea (Banza) cavatappi tossed in a lemony Parmesan cream with bright asparagus and sugar snap peas, finished with a braised baby artichoke on top. Assumptions: the @eatbanza pasta is chickpea cavatappi (gluten-free but not paleo) and the “creamy” sauce is a simple cream+cheese emulsion; pictured artichoke is a single halved baby artichoke braised until tender. Bay Area spring produce (April): asparagus and snap peas. - [Spring Shakshuka with Tahina and Green Shatta](https://www.chezjk.com/recipes/spring-shakshuka-with-tahina-and-green-shatta.md) (2026-04-12): A spring vegetable shakshuka using spring onion and green garlic with zucchini and eggplant, finished with a creamy tahina dollop and a bright green shatta. Assumes April produce (young zucchini, small eggplant, green garlic) and either ripe fresh tomatoes or a 28-oz can of crushed tomatoes if tomatoes aren't at peak. - [Pan-Seared Rockfish with Green-Garlic Parsley Pan Sauce, Braised Baby Artichokes, and Roasted Parsnip Fries with Pumpkin “Bushi”](https://www.chezjk.com/recipes/pan-seared-rockfish-with-green-garlic-parsley-pan-sauce-braised-baby-artichokes.md) (2026-04-09): Spring meal based on the caption/photo: Seaforager rockfish pan-seared and finished with a green-garlic + parsley pan sauce, braised baby artichokes, and oven-roasted parsnip fries served with a pumpkin-based condiment called “pumpkin bushi” (caption term uncertain — here treated as a pumpkin butter/umami condiment). Assumptions: about 4 fillets of rockfish, 'pumpkin bushi' interpreted as a pumpkin purée–style sauce; green garlic is in season in April in the Bay Area and can be swapped with scallions if unavailable. - [Passover Kebabs with Tahina & Shatta; Roasted Eggplant, Zucchini & Asparagus; Hannah Sweet Potato with Dukkah](https://www.chezjk.com/recipes/passover-kebabs-with-tahina-shatta-roasted-eggplant-zucchini-asparagus-hannah-sw.md) (2026-04-08): A Passover-friendly kebab plate: spiced ground-meat kebabs topped with tahina and a bright shatta, served with roasted eggplant, zucchini and asparagus, plus a roasted Hannah sweet potato sprinkled with dukkah. Assumed kebabs are lamb or beef kofta-style (no breadcrumbs for Passover); dukkah shown contains nuts but a seed-only option is noted. - [Sous‑Vide Short Ribs with Roasted Tzimmes‑Style Root Vegetables and Braised Baby Artichokes](https://www.chezjk.com/recipes/sous-vide-short-ribs-with-roasted-tzimmes-style-root-vegetables-and-braised-baby.md) (2026-04-08): From a Seder‑leftovers post: sous‑vide short ribs finished with a quick sear and pan glaze, roasted ‘tzimmes’‑style sweet root vegetables (carrots/sweet potato/parsnip with honey and orange), and a side of braised baby artichokes. Assumptions: short ribs were cooked sous‑vide (recipe includes from‑scratch and reheating options); the tzimmes is a roasted, lightly sweet version rather than a fully stewed one. Bay Area spring timing (April) — baby carrots, parsley and baby artichokes are in season. - [Sephardic Chraime (tomato‑pepper fish stew) with fish balls — braised artichokes & leeks](https://www.chezjk.com/recipes/sephardic-chraime-tomato-pepper-fish-stew-with-fish-balls-braised-artichokes-lee.md) (2026-04-06): Reconstruction of a second‑night (Sephardic) Seder: chraime — a garlicky, spicy tomato‑red pepper sauce — served with poached/seared fish balls; sides of braised spring artichokes and leeks. Assumptions: white fish (cod/halibut) used for the balls and almond flour as a Passover‑friendly, gluten‑free binder; April in the Bay Area means fresh artichokes are in season. - [Chermoula-baked Rockfish with Hannah Sweet Potatoes & Dukkah, Broccolini with Green Garlic and Preserved Lemon](https://www.chezjk.com/recipes/chermoula-baked-rockfish-with-hannah-sweet-potatoes-dukkah-broccolini-with-green.md) (2026-04-05): A simple spring plate from the caption: rockfish brushed with a chermoula (herb-spice) paste, Hannah sweet potatoes split and finished with crunchy dukkah, and broccolini quickly cooked with green garlic and preserved lemon — green garlic is in season in the Bay Area in early April. Assumption: ‘Hannah’ refers to the small/white-fleshed sweet potato variety; dukkah is the toasted nut + seed mix shown. - [Trio of Matzah Brei with Braised Greens, Smoked Salmon + Gribenes (Seder favorite)](https://www.chezjk.com/recipes/trio-of-matzah-brei-with-braised-greens-smoked-salmon-gribenes-seder-favorite.md) (2026-04-05): A Seder plate turned into a full meal: braised spring greens with a three-way matzah brei — smoked salmon & dill (with sauerkraut, sour cream & horseradish), crispy gribenes & sea salt, and a maple-sweet brei for dessert. Assumptions: the salmon is cold-smoked/lox from the photo and the greens are a sturdy spring green (kale or Swiss chard). Serves 4. - [Pan‑seared Duck Sausage with Warm Sauerkraut; Green Beans & Cannellini with Spring Onion + Green Garlic](https://www.chezjk.com/recipes/pan-seared-duck-sausage-with-warm-sauerkraut-green-beans-cannellini-with-spring.md) (2026-03-29): Very simple, late‑March Bay‑Area meal: a pan‑seared duck sausage served with a warm, tangy sauerkraut and a bright spring vegetable toss of blanched green beans, cannellini beans, spring onion and green garlic. Assumptions: store‑bought duck sausages (may be raw or pre‑cooked), canned cannellini beans used for speed, green garlic refers to young garlic/garlic scapes. - [Merguez with sweet‑potato fries, zucchini chermoula, eggplant tahina & asparagus with harissa](https://www.chezjk.com/recipes/merguez-with-sweet-potato-fries-zucchini-chermoula-eggplant-tahina-asparagus-wit.md) (2026-03-24): Reconstruction of the Instagram plate listed in the caption. Assumes the three named sauces (dukkah on fries, chermoula for zucchini, tahina for eggplant) were made from scratch and a small spoonful of harissa served with the asparagus. Serves 4 (I assume 8 merguez total so ~2 sausages per person). - [Spring GF Pasta with Asparagus, Shelling Peas & Morel Mushroom Miso](https://www.chezjk.com/recipes/spring-gf-pasta-with-asparagus-shelling-peas-morel-mushroom-miso.md) (2026-03-23): March spring pasta using gluten‑free short pasta tossed with blanched asparagus, fresh shelling peas, spring onion and green garlic; creaminess comes from Shared Cultures morel mushroom miso loosened with pasta water. Assumes product is a concentrated miso-based mushroom spread; quantities scaled for 4. - [Poached Lingcod over Braised Chard & Beet Greens with Hedgehog Mushrooms; Green Beans with Hazelnuts; Simmered Honey‑Nut Squash](https://www.chezjk.com/recipes/poached-lingcod-over-braised-chard-beet-greens-with-hedgehog-mushrooms-green-bea.md) (2026-03-18): A no‑oven, Spring Bay‑Area meal (post date mid‑March) built from the caption: gently poached lingcod served on braised Swiss chard + beet greens, finished with sautéed hedgehog mushrooms; a bright sautéed green‑bean/hazelnut side and gently simmered honey‑nut squash wedges. Assumed 4 servings and a simple poaching court (white wine/stock/lemon). - [Sous‑Vide Pork Chops with Spring Hodgepodge, Miso‑Braised Leeks & Roasted Delicata](https://www.chezjk.com/recipes/sous-vide-pork-chops-with-spring-hodgepodge-miso-braised-leeks-roasted-delicata.md) (2026-03-15): Reconstruction from the caption/photo (March spring plate). Assumptions: 4 single pork chops used, white (gluten‑free) miso is intended, hazelnuts are toasted and used as a crunchy finish, nasturtium is an optional edible garnish. Bay‑area spring produce (peas, asparagus, green garlic) is used fresh. - [Five-Spice Duck Breast with Kumquat Pan Sauce, Mashed Butternut, Duck-Fat Potatoes & Roasted Asparagus](https://www.chezjk.com/recipes/five-spice-duck-breast-with-kumquat-pan-sauce-mashed-butternut-duck-fat-potatoes.md) (2026-03-13): Instagram meal read: five‑spice rubbed duck breast topped with a kumquat-forward pan sauce, served over mashed butternut squash, alongside roasted asparagus and crisp duck‑fat potatoes. Assumptions: kumquats are halved/sliced and cooked into a slightly sweet-tangy pan sauce (coconut aminos used as a gluten‑free/ paleo soy alternative); duck fat rendered from the breasts is reserved for the potatoes; quantities scaled to serve 4. March in the Bay Area = late kumquat and early asparagus season. - [Seared Scallops with Minted Pea Purée, Roasted Sunchokes & Japanese Sweet Potatoes, Braised Baby Artichokes (and leftover braised kale)](https://www.chezjk.com/recipes/seared-scallops-with-minted-pea-puree-roasted-sunchokes-japanese-sweet-potatoes.md) (2026-03-09): A simple spring plate (Bay Area, early March): sweet peas and mint under seared scallops, roasted sunchokes and satsumaimo-style Japanese sweet potatoes, braised baby artichokes, plus a small pile of leftover braised kale. Assumes large sea scallops and fresh peas; frozen peas work if fresh aren't available. - [Braised Chicken Thighs with Lemon, Dates & Shallots; Spinach with Pine Nuts & Raisins; Duck‑Fat Roasted Potatoes](https://www.chezjk.com/recipes/braised-chicken-thighs-with-lemon-dates-shallots-spinach-with-pine-nuts-raisins.md) (2026-03-06): Reconstruction of a Shabbat plate (posted 2026-03-07): bone‑in, skin‑on chicken thighs braised with lemons, Medjool dates and shallots; quick sautéed spinach with toasted pine nuts and raisins; Yukon/gold potatoes roasted in duck fat until crisp. Assumptions: serves 4, Medjool dates, baby spinach, duck fat rendered and available. Bay Area early March — baby spinach is in season. - [Spot prawns with green garlic & asparagus; Hannah sweet potato with cultured butter](https://www.chezjk.com/recipes/spot-prawns-with-green-garlic-asparagus-hannah-sweet-potato-with-cultured-butter.md) (2026-02-26): A simple late-winter Bay Area plate: locally foraged/harvested spot prawns quickly sautéed with green garlic and bright asparagus, served alongside roasted Hannah sweet potatoes finished with cultured butter. Assumes spot prawns are served in-shell and green garlic (young garlic stalks) are available in early spring; quantities scaled for 4 people. - [Sous‑Vide Salmon with Meyer Lemon Olive Salsa; Roasted Delicata, Brussels with Cep Tamari & Brown‑Butter Ryeso Cabbage](https://www.chezjk.com/recipes/sous-vide-salmon-with-meyer-lemon-olive-salsa-roasted-delicata-brussels-with-cep.md) (2026-02-25): Recreation of the Instagram plate: Sea Forager salmon cooked sous‑vide, bright Meyer‑lemon + olive salsa, halved roasted delicata squash, roasted Brussels tossed with @nomaprojects cep tamari, and roasted cabbage finished with brown butter + ryeso (rye‑bread miso). Assumptions: typical sous‑vide salmon temp (50°C/122°F), Nomaprojects ‘cep tamari’ is a mushroom‑tamari condiment and ryeso contains rye (not gluten‑free). Bay Area late‑February seasonality: Meyer lemons, brassicas, and squash are in good local supply. - [Braised Beef Cheeks with Red-Wine Stew, Polenta and Bloomsdale Spinach](https://www.chezjk.com/recipes/braised-beef-cheeks-with-red-wine-stew-polenta-and-bloomsdale-spinach.md) (2026-02-24): Recreation of the Instagram post: slow-braised beef cheeks served over creamy polenta with quickly wilted Bloomsdale spinach. Assumptions: cheeks braised in a red‑wine/beef stock base with carrots, pearl onions and a few dried fruit (prune) for depth; finished with parsley. Bay‑Area late‑February produce (carrots, spinach) used. - [Lamb Burgers sandwiched in Fried Eggplant with Harissa; Roasted Cabbage with Tahina & Dukkah; Delicata Squash with Za’atar & Sumac](https://www.chezjk.com/recipes/lamb-burgers-sandwiched-in-fried-eggplant-with-harissa-roasted-cabbage-with-tahi.md) (2026-02-23): Winter/early-spring Bay Area plate (post date late Feb) of spiced lamb patties used like sliders between fried eggplant “buns,” finished with harissa; a charred cabbage wedge drizzled with tahini and sprinkled with dukkah; and roasted delicata rounds tossed with za’atar and brightened with sumac. Assumptions: the lamb patties are breadcrumb-free (keeps it paleo/gluten-free) and dukkah may be storebought or quickly toasted at home. - [Pasta tasting menu: leftover short rib ragu + guanciale & veggie cavatappi](https://www.chezjk.com/recipes/pasta-tasting-menu-leftover-short-rib-ragu-guanciale-veggie-cavatappi.md) (2026-02-22): Recreation of a 'pasta tasting menu' from the caption: a small bowl of reheated leftover short rib ragu served alongside a clean-out-the-fridge cavatappi tossed with guanciale and winter greens. Assumption: short rib ragu is already cooked and shredded; late‑winter Bay Area produce (baby spinach, broccolini, scallions, parsley) were used for the veggie toss. - [Roasted Quail with Scallion Pan Sauce, Mixed Oven Fries, Sautéed Green Beans, and Roasted Carrot–Ginger Purée](https://www.chezjk.com/recipes/roasted-quail-with-scallion-pan-sauce-mixed-oven-fries-sauteed-green-beans-and-r.md) (2026-02-17): Weeknight Sunday-style plate: small roasted quail (assumed) with a scallion-forward pan sauce, oven 'fries' (sweet potato + Yukon), quick garlicky green beans, and a silky roasted carrot–ginger purée. Assumptions: the bird is quail (small legs visible) and the orange bowl is a carrot-based purée with coconut or similar for creaminess. - [Short Rib Ragu over Gluten‑Free Fettuccine](https://www.chezjk.com/recipes/short-rib-ragu-over-gluten-free-fettuccine.md) (2026-02-16): Slow‑braised short ribs shredded into a rich, wine‑forward ragu and tossed with store‑bought gluten‑free fettuccine; photographed and captioned simply as “Short rib ragu over GF fettuccine.” I assume classic braise aromatics (onion/carrot/celery), red wine, a bit of tomato, and fresh parsley garnish. Recipe keeps it gluten‑free and dairy‑free by default; add grated cheese at the end if desired. - [Crab-Butter Basted Rockfish with Miso Butternut + Honeynut Mash and Maple-Miso Brussels Sprouts](https://www.chezjk.com/recipes/crab-butter-basted-rockfish-with-miso-butternut-honeynut-mash-and-maple-miso-bru.md) (2026-02-11): A winter Bay Area plate: Seaforager rockfish pan‑basted in crab butter, roasted butternut blended with honeynut and white miso, and charred Brussels sprouts finished in a maple‑miso glaze (misos sourced from Shared Cultures in the original post). Assumptions: ‘crab butter’ is either a ready compound butter or a simple crab‑infused butter/ghee; use ghee for stricter paleo/dairy‑free needs and check miso for gluten if necessary. - [Miso‑Marinated Black Cod with Morel Miso Tamari Greens and Roasted Kabocha & Japanese Sweet Potato (furikake + honeynut‑squash tamari)](https://www.chezjk.com/recipes/miso-marinated-black-cod-with-morel-miso-tamari-greens-and-roasted-kabocha-japan.md) (2026-02-09): Reconstruction of the Instagram plate: black cod (sablefish) marinated in sweet white miso, quick‑tossed Japanese greens dressed with a morel miso‑tamari, and roasted kabocha + satsuma/Japanese sweet potato finished with furikake and a honeynut‑squash tamari drizzle. Assumptions: the fish is black cod/sablefish from SeaForager and ‘morel miso tamari’ and ‘honeynut squash tamari’ are flavored products from Shared Cultures; if you don’t have those, a simple miso+tamari dressing and a tamari+squash reduction are given as fallbacks. Portions scaled to 4. - [Miso‑TamarI Salmon Wings with Roasted Kabocha and Snow Peas](https://www.chezjk.com/recipes/miso-tamari-salmon-wings-with-roasted-kabocha-and-snow-peas.md) (2026-02-06): Simple composed weeknight plate: seaborn salmon wings glazed with Shared Cultures miso + tamari, roasted kabocha slices with sesame/furikake, and crisp snow peas. Assumes gluten‑free tamari and a slightly sweet miso glaze; quantities scaled for 4 people. - [Laos‑style pork sausage soup with kabocha, sugar snap peas & shirataki noodles](https://www.chezjk.com/recipes/laos-style-pork-sausage-soup-with-kabocha-sugar-snap-peas-shirataki-noodles.md) (2026-02-03): A clear, herb‑bright Laotian‑style soup built from Lao pork sausage (sai oua–style assumed), winter kabocha squash, sugar snap peas and shirataki (konjac) noodles — finished with lots of fresh herbs (mint, cilantro, scallion) and a bright lemongrass/galangal broth. Assumptions: the pictured pale shredded petals are likely banana‑blossom or thinly sliced shallot/galangal—optional here. Bay Area note: kabocha is in season in February. - [Smothered Pork Chops with Roasted Brussels Sprouts and Delicata Squash](https://www.chezjk.com/recipes/smothered-pork-chops-with-roasted-brussels-sprouts-and-delicata-squash.md) (2026-02-02): Simple weeknight plate: bone-in pork chops pan-seared and finished in a savory onion–scallion pan sauce (smothered), served with roasted Brussels sprouts and roasted delicata squash. Assumed the green bits in the sauce are scallions/green onions and the sauce is a pan gravy thickened with arrowroot for a paleo/gluten-free finish. - [Shakshuka Sunday (eggs poached in spicy tomato sauce with tahini, green herb sauce & turmeric cabbage)](https://www.chezjk.com/recipes/shakshuka-sunday-eggs-poached-in-spicy-tomato-sauce-with-tahini-green-herb-sauce.md) (2026-02-01): Classic North African/Middle Eastern shakshuka — eggs gently cooked in a spiced tomato sauce. Photo shows a creamy tahini-style dollop topped with a red chili/harissa center, a bright green herb puree (parsley/cilantro zhug), and a soft yellow turmeric cabbage on the side. Assumptions: winter tomatoes likely canned/roasted; tahini used instead of dairy yogurt to keep this paleo/dairy-free. - [Orange‑Honey Spiced Lamb Shanks over Braised Winter Roots (Shabbat)](https://www.chezjk.com/recipes/orange-honey-spiced-lamb-shanks-over-braised-winter-roots-shabbat.md) (2026-01-30): Reconstruction of a Shabbat braise: orange + honey spiced lamb shanks braised with onions and warm spices, served over seasonal winter roots (purple‑top turnips, rutabaga, carrots, potatoes). Photo shows a herb-heavy finish (I assume parsley, mint and dill). Bay Area late‑January produce: all roots are in season. Assumes classic long, low oven braise until the meat falls from the bone. - [Provençal Sausage with Roasted Mixed Veggies, Kabocha and Buddha's Hand Salsa](https://www.chezjk.com/recipes/provencal-sausage-with-roasted-mixed-veggies-kabocha-and-buddha-s-hand-salsa.md) (2026-01-27): Reconstruction of the Instagram post: herb-forward Provençal sausage served with winter roasted vegetables (cauliflower, Brussels sprouts, fennel) and roasted kabocha (caption reads “Kabobs squash” — assumed to be kabocha). Finished with a bright, briny Buddha’s Hand citrus salsa (photo shows shredded yellow citrus, capers and scallion). Bay‑area winter produce (late January): squash, cauliflower and brussels sprouts are in season. Assumption: sausage is a pork Provençal-style link; check label for gluten. - [Seafood Feast: Roasted Dungeness, Wine-Steamed Clams, Tomalley Carbonara, Miso Butter Sugar Snap Peas & Sweet Potato Fries](https://www.chezjk.com/recipes/seafood-feast-roasted-dungeness-wine-steamed-clams-tomalley-carbonara-miso-butte.md) (2026-01-26): A Bay‑Area winter seafood spread (posted Jan 27). Assumed locally caught Dungeness and manila/littleneck clams; tomalley (crab liver) is used in a carbonara-style sauce. Default recipe keeps flavors intact while giving paleo/gluten‑free swaps where practical. - [Toulouse Sausage with Roasted Delicata, Sautéed Bloomsdale Spinach, Sauerkraut & Mustardy Mayo](https://www.chezjk.com/recipes/toulouse-sausage-with-roasted-delicata-sauteed-bloomsdale-spinach-sauerkraut-mus.md) (2026-01-20): A simple winter/early‑spring Bay Area plate: Toulouse sausages (from Fatted Calf) served with roasted delicata squash and Bloomsdale spinach (County Line Harvest), plus sauerkraut and a mustard-mayo — inferred from the photo. Assumed 4 servings; sauce is an inferred mustard-mayo to match the pale orange dollop in the photo. - [Mustard Black Cod with White‑Wine Pan Sauce over Braised Leeks and Roasted Sunchokes](https://www.chezjk.com/recipes/mustard-black-cod-with-white-wine-pan-sauce-over-braised-leeks-and-roasted-sunch.md) (2026-01-15): Reconstruction of the Instagram meal (photo + caption). Assumes 'black cod' = sablefish/sable; mustard is a Dijon-style glaze and the pan sauce is a white‑wine/shallot reduction finished with a little ghee and parsley. Leeks are braised whole/halved; sunchokes (Jerusalem artichokes) are simply roasted. Bay‑Area winter produce note: January is a good season for leeks and sunchokes in local markets. I’ve kept the recipe paleo + gluten‑free; use olive oil instead of ghee to make it fully dairy‑free. - [Butternut Squash, Sage & Walnut Pasta (GF — Banza)](https://www.chezjk.com/recipes/butternut-squash-sage-walnut-pasta-gf-banza.md) (2026-01-14): A winter-y Banza (chickpea) pasta tossed in a silky roasted butternut squash purée, finished with crispy sage, toasted walnuts and lemon zest. Assumes the poster used Eat Banza gluten-free chickpea pasta (caption), and that the orange sauce is pureed squash + butter/olive oil rather than cream. - [Winter Dungeness & Glass Noodle Plate with Roast Beef, Roasted Napa, and Butternut–Carrot Purée](https://www.chezjk.com/recipes/winter-dungeness-glass-noodle-plate-with-roast-beef-roasted-napa-and-butternut-c.md) (2026-01-13): From the photos (Jan in the Bay Area) I’m reconstructing a winter supper: halved Dungeness-style crab in a garlicky herb broth served alongside a glass-noodle / shredded-crab vegetable toss, slices of medium-rare roast beef with a dark berry‑red‑wine reduction, charred Napa cabbage wedges and a bright butternut–carrot purée. Assumptions: the crab is Dungeness (California winter catch) and the translucent noodles are cellophane/glass noodles — I note a paleo swap in the notes. - [Miến Xào Cua (Vietnamese Crab Glass Noodles) — Dungeness](https://www.chezjk.com/recipes/mi-n-xao-cua-vietnamese-crab-glass-noodles-dungeness.md) (2026-01-12): Leftover cooked Dungeness crab + a recent trip to Vietnam inspired a classic miến xào cua: glass (vermicelli) noodles stir‑fried with crab, egg and bright herbs. Assumptions: using paleo‑friendly sweet potato/cassava glass noodles (keeps it gluten‑free/paleo); crab is pre‑cooked and picked from shells; Bay Area winter is peak Dungeness season so fresh crab is implied. - [First-of-season Dungeness Crab with Slow-Roasted Sweet Potatoes, Charred Cabbage with Walnuts & Parmesan, and GF Sourdough with Cultured Butter](https://www.chezjk.com/recipes/first-of-season-dungeness-crab-with-slow-roasted-sweet-potatoes-charred-cabbage.md) (2026-01-11): Reconstruction from the caption and photo (January in the Bay Area — likely Dungeness). The cook served a mix of plain steamed crab and oven-roasted crab claws, slow-roasted sweet potatoes, charred/roasted cabbage tossed with toasted walnuts and Parmesan, plus gluten-free sourdough and cultured butter. Assumptions: crabs are Dungeness and two crabs feed four; Parmesan and cultured butter are used as in the caption. - [Bavette with Red-Wine Shallot Pan Sauce, Tallow-Roasted Potatoes & Balsamic Brussels Sprouts](https://www.chezjk.com/recipes/bavette-with-red-wine-shallot-pan-sauce-tallow-roasted-potatoes-balsamic-brussel.md) (2026-01-09): Shabbat meal built from the caption and photo: bavette (Stemple Creek) sliced medium-rare with a red wine + shallot pan sauce, tallow-roasted baby potatoes, and charred Brussels sprouts finished with olive oil and aged balsamic. Assumes one 1.5–2 lb bavette and use of beef tallow (caption notes tallow). January in the Bay Area = local Brussels sprouts in season. - [Pan-seared Pork Chops with Shallot–Wine Pan Sauce over Butternut Purée, Roasted Sweet Potato Fries, and Braised Red Cabbage + Greens](https://www.chezjk.com/recipes/pan-seared-pork-chops-with-shallot-wine-pan-sauce-over-butternut-puree-roasted-s.md) (2026-01-08): Reconstruction from the caption/photo (Jan—winter produce): thick pork chops pan-seared and rested, quick shallot + white wine pan sauce spooned over the meat, served on a roasted butternut squash purée with roasted sweet potato fries and a mix of braised red cabbage and braised leafy greens. Assumes 1"–1¼" pork chops (bone-in or boneless) and standard dry white wine; kept paleo & gluten-free. - [Coconut Miso Salmon Curry](https://www.chezjk.com/recipes/coconut-miso-salmon-curry.md) (2026-01-07): Coconut-miso braise with Seaforager salmon, a trio-miso blend (caption notes), wilted greens + mushrooms, topped with roasted Vietnamese cashews, crispy nori and microgreens. Assumed the miso blend is a mix of lighter and darker misos (kept gluten-free if using rice or gluten-free misos); salmon is pan-seared then finished briefly in the coconut broth. - [Greens Sausage with Braised Red Cabbage and Honey-Miso Mashed Butternut](https://www.chezjk.com/recipes/greens-sausage-with-braised-red-cabbage-and-honey-miso-mashed-butternut.md) (2026-01-07): Reconstruction of the Instagram plate: a Fatted Calf-style greens pork sausage served with braised red cabbage and mashed butternut squash flavored with Shared Cultures honey nut squash miso. Assumptions: sausages are fresh pork links (one per person in photo); Shared Cultures product is a honey-miso squash condiment; this was a winter meal (January) so squash and cabbage are in-season in the Bay Area. - [Potato‑Carrot‑Leek Latkes with Applesauce, Turkey Gravy, Gribnes and Brussels Chips](https://www.chezjk.com/recipes/potato-carrot-leek-latkes-with-applesauce-turkey-gravy-gribnes-and-brussels-chip.md) (2025-12-19): Hanukkah night 6 first course: shredded potato, carrot and leek latkes served with sour cream (optional), applesauce, warm turkey gravy and crispy gribnes (fried turkey skin), plus a side of pan‑fried Brussels ‘chips’. Assumptions: latkes were bound with egg and a starch (arrowroot/tapioca used here to stay gluten‑free/paleo). December in the Bay Area: winter roots and Brussels sprouts are in season. - [Tandoori-style Swordfish with Carrot Raita, Coconut-Braised Kale & Curried Sweet Potato Latkes](https://www.chezjk.com/recipes/tandoori-style-swordfish-with-carrot-raita-coconut-braised-kale-curried-sweet-po.md) (2025-12-18): A Hanukkah plate riffing on a Seaforager swordfish recipe: bright, spice-forward tandoori fish, a cooling carrot raita (dairy-free), coconut milk–braised kale, and crispy curried sweet potato latkes. Assumptions: swordfish steaks ~6–8 oz each, raita made dairy-free with coconut yogurt to keep the meal paleo-friendly, and latkes use cassava flour for gluten- and paleo-compatibility. Winter-friendly Bay Area produce (kale, carrots, sweet potatoes) used. - [Paleo Spiced Apple Fritters with Taro Miso + Honey Glaze](https://www.chezjk.com/recipes/paleo-spiced-apple-fritters-with-taro-miso-honey-glaze.md) (2025-12-17): Reconstruction of ChezJK's Hanukkah night 4 post: grain-free apple fritters made with almond & tapioca flours, lightly spiced, fried and finished with a Shared Cultures taro miso + honey glaze and black sesame seeds. Assumes glaze is a simple warmed taro-miso + honey emulsion (amounts inferred). Yield/time from caption retained. - [Hanukkah Plate: Leftover Leg of Lamb, Braised Turkey Legs, Butternut–Sage Latkes & Roasted Brussels](https://www.chezjk.com/recipes/hanukkah-plate-leftover-leg-of-lamb-braised-turkey-legs-butternut-sage-latkes-ro.md) (2025-12-16): A Hanukkah platter built from the caption and photo: sliced leftover leg of lamb (left) with a bright herb sauce, shredded braised turkey legs (right) in their braising jus, crispy butternut squash & sage latkes center, and roasted Brussels sprouts finished with aged balsamic. Assumptions: the green topping is a parsley/herb salsa (salsa verde/gremolata-style); turkey legs were braised until shreddable; latkes are made from roasted or raw grated butternut adapted to be gluten-free/paleo. - [Red‑Wine Braised Turkey Legs with Latkes, Gribenes, Applesauce & Broccolini](https://www.chezjk.com/recipes/red-wine-braised-turkey-legs-with-latkes-gribenes-applesauce-broccolini.md) (2025-12-15): Hanukkah plate: slow braised turkey legs in red wine (there are mushrooms in the braising pan), crispy potato latkes topped with gribenes (rendered chicken skin bits) and applesauce, with bright blanched broccolini. Assumptions: 4 servings, mushrooms came from the braise and schmaltz from the gribenes was used for frying the latkes; applesauce is simply stewed apples. - [Shabbat Roast Leg of Lamb with Salsa Verde, Roasted Kabocha & Sunchokes, and Arrowhead Cabbage](https://www.chezjk.com/recipes/shabbat-roast-leg-of-lamb-with-salsa-verde-roasted-kabocha-sunchokes-and-arrowhe.md) (2025-12-12): A simple Shabbat spread: a roasted leg of lamb finished with a bright herb salsa verde, winter rooty sides of roasted sunchokes and kabocha squash, and charred arrowhead (pointed) cabbage wedges. Assumptions: a 4–5 lb bone-in leg of lamb (common for a family Shabbat roast); Bay Area winter produce (kabocha, sunchokes, pointed cabbage) used as written in the caption. - [Seaforager Black Cod with Mushroom Sauce, Balsamic Brussels Sprouts, and Miso Mashed Butternut](https://www.chezjk.com/recipes/seaforager-black-cod-with-mushroom-sauce-balsamic-brussels-sprouts-and-miso-mash.md) (2025-12-09): Dinner of black cod (from Seaforager) served with a pan mushroom sauce, roasted Brussels with balsamic, and bright mashed butternut sweetened/umami'd with Shared Cultures miso (caption is primary; photo used to confirm plating and textures). Assumed white miso and a simple pan-sear/finish method for the fish. Serves 4. - [Braised Duck Legs with Dried Fruit & Red Wine, Miso Mashed Honeynut/Butternut, Braised Red Cabbage & Apple](https://www.chezjk.com/recipes/braised-duck-legs-with-dried-fruit-red-wine-miso-mashed-honeynut-butternut-brais.md) (2025-12-07): Reconstruction from the caption/photo: slow-braised duck legs in red wine with dried fruit, mashed honeynut/butternut squash flavored with Shared Cultures honeynut squash miso, and a sweet-tart braised red cabbage with apple. Assumptions: serves 4, dried fruit = prunes + dried cherries, the pictured green garnish is parsley and chopped pistachio; assuming the referenced miso is gluten-free (note in ingredients). - [LEO: Lox, Scrambled Eggs & Onions over Braised Greens with Beet Kraut](https://www.chezjk.com/recipes/leo-lox-scrambled-eggs-onions-over-braised-greens-with-beet-kraut.md) (2025-12-07): A diner-style breakfast bowl from the caption: creamy scrambled eggs cooked with onions and folded with lox, served over braised winter greens and a bright side of beet kraut. Assumptions: kale (lacinato) used for the braised greens and store/house-cured lox (gravadlax/smoked) for the fish; beet kraut is a fermented cabbage+beet sauerkraut (or use store-bought). Serves 4. - [Spot Prawns with Garlic & Lemon over Hannah Sweet Potatoes, with Spigariello Riccia](https://www.chezjk.com/recipes/spot-prawns-with-garlic-lemon-over-hannah-sweet-potatoes-with-spigariello-riccia.md) (2025-12-04): Simple plate of CA spot prawns tossed with garlic and lemon, served on roughly mashed Hannah sweet potatoes with quickly wilted spigariello riccia (curly Italian broccoli-rabe cousin). Assumptions: spot prawns were cooked whole (shells on) and greens were sautéed until just wilted. Ingredients and timings scaled for 4 servings and kept paleo / gluten-free. - [Sous‑vide Ora King Salmon with Parsley Sauce; String Beans Almondine; Roasted Butternut & Sunchokes with Pumpkin Bushi](https://www.chezjk.com/recipes/sous-vide-ora-king-salmon-with-parsley-sauce-string-beans-almondine-roasted-butt.md) (2025-12-02): Family dinner reconstruction from caption and photo (Dec in Bay Area — local sunchokes and winter squash). Assumptions: four 6–8 oz Ora King (or equivalent) salmon fillets ~1.5 lb total; “pumpkin bushi” treated as a savory pumpkin purée/condiment. Kept paleo + gluten‑free. - [Green Shakshuka with Kale, Beet Greens & Spinach](https://www.chezjk.com/recipes/green-shakshuka-with-kale-beet-greens-spinach.md) (2025-11-30): A wintery Bay‑Area take on shakshuka: a verdant braise of kale, beet greens and spinach used as the 'sauce', eggs poached into the greens and finished with crumbled cotija, quick pickled red onions, avocado and a spoonful of bright green salsa. Assumes a quick sauté + simmer method (not tomato-based) and a store-bought or quick homemade salsa verde for the bright hit visible in the photo. - [Thanksgiving Turkey Ramen with Tamari Tare, Sous‑Vide Turkey & Charred Veg](https://www.chezjk.com/recipes/thanksgiving-turkey-ramen-with-tamari-tare-sous-vide-turkey-charred-veg.md) (2025-11-29): A leftover-forward ramen built from Thanksgiving turkey bones and a tamari-based tare (using the Shared Cultures tamari the caption calls out). Assumes you have a turkey carcass/bones for broth and ~1–1.5 lb cooked turkey breast (or you can sous‑vide from raw). Uses GF rice ramen noodles (Lotus Foods). Serves 4. - [Shi-koji sous‑vide ribeye with chanterelle beef‑garum pan sauce, roasted Brussels & beef‑tallow potatoes](https://www.chezjk.com/recipes/shi-koji-sous-vide-ribeye-with-chanterelle-beef-garum-pan-sauce-roasted-brussels.md) (2025-11-27): Celebratory thick (≈2.5" ) ribeye marinated with shi koji, cooked sous‑vide then hot‑seared; finished with a mushroom pan sauce flavored with Nomá-style beef garum. Served with roasted Brussels tossed with aged balsamic and crispy roast potatoes cooked in beef tallow. Assumes a single 2–3 lb bone‑in or boneless ribeye to serve 4; adjust if you have multiple steaks. - [Salsa Verde Chilaquiles with Black Beans, Guacamole & Roasted Arrowhead Cabbage](https://www.chezjk.com/recipes/salsa-verde-chilaquiles-with-black-beans-guacamole-roasted-arrowhead-cabbage.md) (2025-11-23): Sunday brunch plate: tortilla chilaquiles finished with fried eggs, crema and queso fresco, served with a scoop of guacamole, pan‑simmered black beans and charred arrowhead cabbage. Assumed classic salsa verde (tomatillo) and corn tortillas — made gluten‑free; notes include a paleo swap (plantain chips). Bay Area late‑November produce: cabbage, cilantro and citrus are in season. - [Trout Almondine with Roasted Arrowhead Cabbage, Delicata Squash & Sunchokes](https://www.chezjk.com/recipes/trout-almondine-with-roasted-arrowhead-cabbage-delicata-squash-sunchokes.md) (2025-11-19): Simple November Bay‑Area dinner: skin‑on trout topped with a toasted‑almond brown‑butter (made paleo with ghee) parsley sauce, served with roasted arrowhead (pointed) cabbage and a mix of roasted delicata squash + sunchokes. Assumptions: “arrowhead cabbage” = pointed/market cabbage; trout is farmed/local (caption tags @seaforager). - [Salmon Collars with Soy–Sake–Mirin Glaze, Miso‑Glazed Brussels Sprouts, Roasted Parsnip Fries & Pumpkin Bushi](https://www.chezjk.com/recipes/salmon-collars-with-soy-sake-mirin-glaze-miso-glazed-brussels-sprouts-roasted-pa.md) (2025-11-18): Dinner plated exactly as the IG caption: fatty grilled salmon collars (kama) glazed with a soy/sake/mirin mix, caramelized miso Brussels sprouts finished with sesame/furikake, oven‑roasted parsnip “fries,” and a small pumpkin bushi (pumpkin dip). Assumptions: “pumpkin bushi” here is a pumpkin-based dipping puree; use tamari or coconut aminos for gluten‑free/paleo adaptations as noted. - [Fish Tacos with Lime Crema, Citrus Salsa, Cabbage Slaw & Roasted Delicata with Pepitas](https://www.chezjk.com/recipes/fish-tacos-with-lime-crema-citrus-salsa-cabbage-slaw-roasted-delicata-with-pepit.md) (2025-11-16): Birthday request: crunchy fish tacos topped with a bright citrus salsa and a tangy lime crema, served with a simple cabbage slaw and roasted delicata squash finished with cilantro and toasted pepitas. Assumptions: white-fleshed fish (cod/mahi) used; crema written as dairy-friendly with a clear dairy-free swap; guacamole visible in the photo is included as an optional garnish. - [Coconut Shrimp over Roasted Sweet Potatoes with Coconut‑Braised Greens](https://www.chezjk.com/recipes/coconut-shrimp-over-roasted-sweet-potatoes-with-coconut-braised-greens.md) (2025-11-14): Seared coconut‑flavored shrimp served on roasted sweet potato cubes with a side of coconut‑braised dark greens (photo suggests lacinato kale/collards and mixed orange + purple sweet potatoes). Assumptions: peeled, deveined shrimp; full‑fat coconut milk used for both greens and a quick pan sauce. Scales to 4 servings. - [Rockfish with Tomato-Miso Sauce, Roasted Kabocha, Charred Cabbage & String Beans](https://www.chezjk.com/recipes/rockfish-with-tomato-miso-sauce-roasted-kabocha-charred-cabbage-string-beans.md) (2025-11-13): Dinner built around wild rockfish (thank you SeaForager) with a quick tomato-miso sauce made with Shared Cultures tomato miso. Sides are roasted kabocha (caption said “kabobs squash” — assumed kabocha/sweet winter squash), charred/roasted cabbage and sautéed string beans with toasted coconut. Bay Area, mid-November: kabocha and cabbage are in season; recipe serves 4. Assumptions: ‘tomato miso’ refers to the Shared Cultures product and the squash is kabocha. - [Oven‑Fried Garlic‑Butter Chicken with Noma Projects Hot Sauce, String Beans & Almonds, Roasted Sunchokes](https://www.chezjk.com/recipes/oven-fried-garlic-butter-chicken-with-noma-projects-hot-sauce-string-beans-almon.md) (2025-11-11): Reconstruction of the Instagram plate written 2025‑11‑12: oven 'fried' garlic‑butter chicken (appears to be wings), dressed/served with @nomaprojects hot sauce; a green‑bean side tossed with toasted almonds and shallot/parsley; and roasted sunchokes. Assumptions: the protein are chicken wings/drumettes and green beans are fresh. Quantities scaled for 4 people. - [Beef & Chicken Liver Burgers with NomaProjects Pan Sauce, Roasted Broccoli (mushroom garum), and Japanese Sweet Potato Fries](https://www.chezjk.com/recipes/beef-chicken-liver-burgers-with-nomaprojects-pan-sauce-roasted-broccoli-mushroom.md) (2025-11-10): Reconstruction from the caption/photo: mixed beef + chicken-liver burgers finished with a glossy pan sauce using the @nomaprojects spice mix; roasted broccoli tossed with a mushroom garum umami finish; Japanese (Satsumaimo) sweet potato fries seasoned with the same spice mix. Assumptions: liver proportion ~20–25% of the meat for a tender, deeply flavored burger; mushroom garum is a concentrated mushroom umami seasoning (alternate suggestions included). Serves 4. - [Short Rib Ragu with Banza Gemelli](https://www.chezjk.com/recipes/short-rib-ragu-with-banza-gemelli.md) (2025-11-09): Slow-braised beef short ribs reduced into a deeply flavored, fork‑tender ragu and tossed with Banza (chickpea) gemelli. Caption and photo indicate a concentrated, tomato‑and‑wine forward sauce; I assume a classic mirepoix, tomato paste, red wine and beef stock were used and that the pasta was finished in the sauce with chopped parsley. - [Pork Chops with Apple + Shared Cultures Miso Butter, Roasted Hokkaido Squash, Braised Savoy Cabbage](https://www.chezjk.com/recipes/pork-chops-with-apple-shared-cultures-miso-butter-roasted-hokkaido-squash-braise.md) (2025-11-07): A late‑autumn Bay Area plate (Nov): seared pork chops finished with a quick apple-miso butter sauce, served with roasted Hokkaido (kabocha) and braised Savoy cabbage with carrots — based on the caption and the photo. Assumptions: using Shared Cultures miso (assumed gluten‑free); pork is bone‑in or thick boneless chops. This reconstruction keeps flavors simple and timing efficient. - [Rainbow Trout with Creamy Chanterelle Sauce; Roasted Brussels Sprouts & Delicata Squash with Aged Balsamic](https://www.chezjk.com/recipes/rainbow-trout-with-creamy-chanterelle-sauce-roasted-brussels-sprouts-delicata-sq.md) (2025-11-05): Photo + caption read: wild rainbow trout (thanks @seaforager) served with a creamy chanterelle mushroom sauce, roasted Brussels sprouts, and roasted delicata squash finished with aged balsamic. Assumptions: 4 trout fillets (~5–6 oz each); chanterelles are cleaned and pre-foraged; the cream sauce can be made dairy or paleo-friendly (canned coconut or cashew cream). Bay Area late-fall produce (Nov) — chanterelles, delicata and Brussels are seasonal. - [Coho Salmon with Chanterelle–Miso Sauce, Roasted Brussels & Parsnip Fries with Pumpkin Bushi](https://www.chezjk.com/recipes/coho-salmon-with-chanterelle-miso-sauce-roasted-brussels-parsnip-fries-with-pump.md) (2025-10-30): Fall Bay Area dinner: wild Coho salmon (Seaforager) topped with sautéed chanterelles and a chanterelle-miso pan sauce (thank you Shared Cultures), roasted Brussels with aged balsamic, and crisp roasted parsnip fries served with Nomá Projects pumpkin bushi. Assumptions: Shared Cultures miso is a chickpea/legume ferment used here to keep the plate gluten-free and more paleo-friendly; pumpkin bushi is a spread/condiment used as a dip—swap with pumpkin butter + vinegar if unavailable. - [Pasta alla Zozzona (ChefSteps-style)](https://www.chezjk.com/recipes/pasta-alla-zozzona-chefsteps-style.md) (2025-10-27): Reconstruction of ChefSteps' Pasta alla Zozzona — a rich, orange tomato-cream-cheese sauce tossed with rendered guanciale and short pasta (photo shows cavatappi/elbows). Assumptions: classic Zozzona elements (tomato, cream, egg-yolks, pecorino, guanciale) are used; recipe scaled to 4 and written so you can make it gluten-free by swapping pasta. - [Roasted Black Cod Collars with Miso-Butter Broccoli and Sake-Miso Buttercup Squash](https://www.chezjk.com/recipes/roasted-black-cod-collars-with-miso-butter-broccoli-and-sake-miso-buttercup-squa.md) (2025-10-26): From the caption: black cod collars (Seaforager) served with roasted broccoli finished with a Shared Cultures miso butter and buttercup squash braised/finished with sake and Shared Cultures honeynut miso-tamari. Assumptions: 4 collars total (one per person), use product-specific miso items as written but I include simple swaps; cooking methods inferred from char/colour in photo (roasted/broiled fish and vegetables). - [Seared Duck Breast with Figs; Charred Broccoli & Cauliflower with Almond–Parsley Sauce; Roasted Delicata with Pomegranate](https://www.chezjk.com/recipes/seared-duck-breast-with-figs-charred-broccoli-cauliflower-with-almond-parsley-sa.md) (2025-10-24): A Bay‑Area October Shabbat plate: seared (caption says “seated” — I assume seared) duck breasts finished with fresh figs and a shallot‑wine pan sauce, charred broccoli/cauliflower tossed with a bright toasted‑almond + parsley sauce, and roasted delicata squash scattered with pomegranate. Assumptions: fresh figs and pomegranate seeds (in season locally), broccolini or small broccoli/cauliflower mix used for the charred greens. - [Petrale Sole with Lemon-Caper Sauce, Roasted Delicata Squash & Brussels Sprouts with Aged Balsamic](https://www.chezjk.com/recipes/petrale-sole-with-lemon-caper-sauce-roasted-delicata-squash-brussels-sprouts-wit.md) (2025-10-23): Fall plate from the Bay Area (Oct 23) — Seaforager petrale sole fillets topped with a classic lemon–caper sauce, served with roasted delicata squash and halved Brussels sprouts finished with aged balsamic. Assumes thin sole fillets (cook quickly) and simple pan sauce with shallot, capers and parsley. - [Shio-koji Black Cod Collars with Kombu-Garlic Miso Glaze, Roasted Zucchini (Nomá spice) & Roasted Sunchokes with Pumpkin Bushi](https://www.chezjk.com/recipes/shio-koji-black-cod-collars-with-kombu-garlic-miso-glaze-roasted-zucchini-noma-s.md) (2025-10-21): Reconstruction of the IG post: black cod collars marinated in shio koji then finished with a kombu + garlic + miso + butter glaze; zucchini tossed in Nomá Projects spice and roasted/seared; sunchokes roasted and finished with a pumpkin bushi-style seasoning. Assumptions: "Nomá" spice is treated as a salty/umami-spiced blend (I give a pantry substitute) and "pumpkin bushi" is an intensely roasted pumpkin-flavored finishing powder (I suggest a close substitute). Recipe scaled for 4 and timed for a weeknight (Bay Area late‑October produce: zucchini and sunchokes available). - [Fatted Calf Sausage with Roasted Buttercup Squash and Glazed String Beans](https://www.chezjk.com/recipes/fatted-calf-sausage-with-roasted-buttercup-squash-and-glazed-string-beans.md) (2025-10-19): Simple autumn plate: a Fatted Calf sausage (assumed raw pork sausage) served with roasted buttercup squash wedges and garlicky glazed green beans. Assumptions: sausage was a fresh link from Fatted Calf (cook to safe internal temp); the squash is roasted and finished glossy (optional maple), and the beans are blanched then quickly sautéed with garlic and a touch of sweet acid to glaze. - [Seared Steak with Shallot–Red Wine Pan Sauce, Roasted Brussels + Eggplant and Sweet Potato; Seasonal Fig & Pomegranate Bowl](https://www.chezjk.com/recipes/seared-steak-with-shallot-red-wine-pan-sauce-roasted-brussels-eggplant-and-sweet.md) (2025-10-17): A late‑fall Bay Area dinner: medium‑rare seared beef finished with a shallot + red‑wine pan sauce, served with roasted Brussels sprouts and eggplant plus a roasted sweet potato (or kabocha wedge). A small composed bowl of fresh figs, pomegranate and crunchy/toasty accents makes a bright, seasonal counterpoint. Assumptions: steak is hanger/flank; the orange wedge is either sweet potato or kabocha; the small bowl contains figs, pomegranate arils, pear, toasted coconut/walnut and a preserved/sweet element. - [Halibut Fish Tacos on Purple Corn Tortillas with Beet Greens & Pepitas and Simple Guacamole](https://www.chezjk.com/recipes/halibut-fish-tacos-on-purple-corn-tortillas-with-beet-greens-pepitas-and-simple.md) (2025-10-08): From the caption/photo: pan-seared Seaforager halibut served on purple corn tortillas with a bright cilantro‑tomato relish, a scoop of guacamole, and sautéed beet greens finished with toasted pepitas. Assumptions: halibut is simply spiced (chili/paprika + lime) and greens are cooked with garlic/shallot and a splash of acid. - [Braised Chicken Thighs with Chanterelles & Fennel; Glazed String Beans; Miso–Butternut Mash](https://www.chezjk.com/recipes/braised-chicken-thighs-with-chanterelles-fennel-glazed-string-beans-miso-buttern.md) (2025-10-01): A Rosh Hashanah / Yom Kippur–season plate (posted early October). Photo and caption show bone-in chicken thighs braised with chanterelle mushrooms and fennel, a bright glazed green‑bean side, and mashed butternut squash enriched with Shared Cultures honeynut squash miso. Assumptions: bone‑in, skin‑on thighs; braise uses wine + stock; garnish includes toasted nuts / garlic chips visible in the photo. Bay Area seasonality: wild chanterelles and honeynut/mini squashes are appropriate for early October. - [Pork Tenderloin with Apple Pan Sauce, Roasted Broccoli, and Roasted White + Sweet Potatoes](https://www.chezjk.com/recipes/pork-tenderloin-with-apple-pan-sauce-roasted-broccoli-and-roasted-white-sweet-po.md) (2025-09-30): End-of-September family dinner in Ashland, MA — simple roasted veg and a pan sauce of diced apple and shallot over seared pork tenderloin. Assumptions: a single 1–1.5 lb tenderloin was used and a firm eating apple (Fuji/Honeycrisp/Granny Smith) — instructions keep the dish paleo/gluten-free by using ghee/olive oil and arrowroot to thicken. - [Swordfish Belly with Caponata, Roasted Sweet‑Potato Fries & Delicata, Braised Romano Beans with Tomato & Basil](https://www.chezjk.com/recipes/swordfish-belly-with-caponata-roasted-sweet-potato-fries-delicata-braised-romano.md) (2025-09-24): Reconstruction of a late‑September Bay Area meal: swordfish belly from Seaforager served with a warm caponata, roasted sweet‑potato fries and delicata squash, plus Romano (flat) beans braised with tomato and basil. Assumes fresh late‑summer tomatoes and basil, and that the swordfish was cooked simply (seared or roasted) and served with the caponata spooned on top. - [Sous Vide Lamb with Basil–Mint Pesto, Corn on the Cob & Sautéed Zucchini & Onions](https://www.chezjk.com/recipes/sous-vide-lamb-with-basil-mint-pesto-corn-on-the-cob-sauteed-zucchini-onions.md) (2025-09-23): Late‑September Bay Area plate: sous‑vide lamb finished on a hot pan, bright basil + mint pesto, seasonal sweet corn, and quick caramelized zucchini + onions; photo shows an edible nasturtium used as a garnish. Assumption: boneless leg or shoulder roast cut into steaks or slices for sous vide. - [Shakshuka-style Eggs on Leftover Tomato Stew with Cilantro Pesto & Turmeric Kraut](https://www.chezjk.com/recipes/shakshuka-style-eggs-on-leftover-tomato-stew-with-cilantro-pesto-turmeric-kraut.md) (2025-09-14): Rebuilt from the caption: a reheated leftover tomato stew (late-summer Bay Area tomatoes), boosted with roasted red peppers, chili, garlic and dill, topped with eggs cooked shakshuka-style, spoonfuls of leftover cilantro pesto, and a pile of turmeric kraut. Assumes ~2 cups leftover stew and a small jar of cilantro pesto on hand; quantities scaled to 4 servings. - [Prawn & Tomato Stew (from Falastin) with Za’atar Delicata Squash, Dragon Tongue Beans & Tahina](https://www.chezjk.com/recipes/prawn-tomato-stew-from-falastin-with-za-atar-delicata-squash-dragon-tongue-beans.md) (2025-09-13): A late‑summer/early‑fall plate inspired by Falastin: a quick prawn stew of cherry tomatoes and warm spices finished with a parsley + pine‑nut herb garnish, paired with roasted delicata squash and dragon tongue beans dressed with za’atar and a simple tahina. Assumptions: the green, oily topping is a parsley + toasted pine‑nut garnish (visible in the photo) and the stew base is onion/garlic + cherry tomatoes with cumin/smoked paprika — I kept the flavors authentic and Bay‑Area seasonal for mid‑September (delicata and late tomatoes still available). - [Seaforager Albacore Poke Bowl with Roasted & Pickled Veg, Avocado](https://www.chezjk.com/recipes/seaforager-albacore-poke-bowl-with-roasted-pickled-veg-avocado.md) (2025-09-12): A late‑summer Bay Area–leaning poke bowl: sashimi‑grade Seaforager albacore diced and lightly dressed, served over a rice (or cauliflower rice) base with roasted Brussels sprouts and beets, quick‑pickled yellow beets/daikon, cubed avocado and lots of cilantro. Assumptions: tuna is sushi‑grade albacore (caption), pickled yellow rounds are golden beet or daikon, roasted veg are Brussels sprouts + mixed beets/sweet potato from the photo. - [Jerusalem Mixed Grill with California Chopped Salad & Sweet Potato + Roasted Summer Veg Bowl](https://www.chezjk.com/recipes/jerusalem-mixed-grill-with-california-chopped-salad-sweet-potato-roasted-summer.md) (2025-09-07): Late‑summer Bay Area lunch: me'orav Yerushalmi–style mixed grill (spiced, quick‑seared chicken organ/meat), bright chopped California salad with tomatoes, cucumbers and Gwen avocado, and a sweet potato bowl scattered with roasted eggplant, zucchini and Jimmy Nardello peppers. Assumed the mixed grill is the traditional Jerusalem mixed grill (chicken hearts/livers + aromatic spices); swap to boneless thighs if you prefer. Seasonal note: September in the Bay Area is peak for tomatoes, cukes, summer squash, peppers and avocados. - [BEC (Black Cod, Eggs & Chives) over Braised Greens with Sauerkraut](https://www.chezjk.com/recipes/bec-black-cod-eggs-chives-over-braised-greens-with-sauerkraut.md) (2025-09-07): Direct read of the caption: a Jewish take on a BEC—black cod folded into soft scrambled eggs with chives, served over braised greens and a side of sauerkraut. Assumption: the black cod is cooked (roasted or gently pan-poached) and then flaked into the eggs; if you have smoked or leftover cooked cod, that works here too. Bay‑Area note: early September greens (kale or Swiss chard) are plentiful. - [Stemple Creek Ribeye (speed‑vide) with duck‑fat potatoes, string beans & roasted squash, torpedo onions, and early girl tomato + basil](https://www.chezjk.com/recipes/stemple-creek-ribeye-speed-vide-with-duck-fat-potatoes-string-beans-roasted-squa.md) (2025-09-05): Shabbat supper built from the caption: a Stemple Creek ribeye cooked with a Combustion “speed vide” then seared and carved into its component muscles (ChefSteps style), served with duck‑fat roasted new potatoes, blistered green beans and roasted round summer squash, roasted torpedo onions, and a quick early‑girl tomato + basil salad. Assumptions: a 2–3 lb whole ribeye/large steak was used; SpeedVide temp/time below are approximations to reach medium‑rare (adjust for thickness). - [Jerusalem Mixed Grill plate — chicken hearts & livers with tahina, zhug, pickles, long roasted green beans and miso-roasted corn](https://www.chezjk.com/recipes/jerusalem-mixed-grill-plate-chicken-hearts-livers-with-tahina-zhug-pickles-long.md) (2025-09-04): Late-summer Bay Area plate (early September) using fresh corn and Hatch-style green chiles: a Jerusalem mixed grill of chicken hearts + livers with caramelized onions, served with tahina, herb-y zhug, quick spicy pickles, long roasted green beans, and charred corn finished with miso (option given to keep it paleo). Assumes 4 servings and fresh ears of corn + seasonal Hatch or Anaheims. - [Seaforager Black Cod with Chanterelle & King Trumpet Ragout, Miso‑Glazed Corn, Long‑Cooked Green Beans](https://www.chezjk.com/recipes/seaforager-black-cod-with-chanterelle-king-trumpet-ragout-miso-glazed-corn-long.md) (2025-09-03): Plate of black cod (from @seaforager) topped with a mushroom ragout of chanterelles and king trumpet mushrooms, served with corn tossed in Shared Cultures corn miso and very-soft long-cooked green beans. Assumptions: fish fillets ~4–6 oz each, corn miso is a gluten‑free corn miso (confirm label); cooking methods inferred from caption/photos (pan-roast or oven-finish for cod). - [Leftover Multi‑Plate Special — Dashi‑Cured Melon, Corn Soup, Tomato/Cuke Salad, Seared Tofu & Lobster Mushrooms with Mushroom XO, Yuba “Pappardelle” + Zucchini Green Tahini](https://www.chezjk.com/recipes/leftover-multi-plate-special-dashi-cured-melon-corn-soup-tomato-cuke-salad-seare.md) (2025-09-01): Reconstructed from the caption and photo — a small multi‑course spread built from leftovers. Assumptions: mushroom XO is vegetarian (dried shiitake + umami seasonings) and dashi uses kombu/bonito (fish dashi); yuba sheets are cut into ribbons for the pappardelle. Bay‑Area late summer ingredients (early girl tomatoes, fresh corn, zucchini, cucumbers, local mushrooms). - [Late‑Summer Ten‑Course Family Tasting Menu (reconstruction)](https://www.chezjk.com/recipes/late-summer-ten-course-family-tasting-menu-reconstruction.md) (2025-09-01): A reconstructed menu from the caption/photos (SF, late summer produce). I followed the caption order and plated courses as small tasting portions for 4 people. Assumptions: Achadinha cheese and the branded miso/XO were used as named; where unavailable I note simple swaps. Seasonal notes: late‑August corn, tomatoes, squash blossoms, cucumbers, strawberries and blueberries from Bay Area farms. - [Crispy roasted chicken with chimichurri, charred endive, smashed baby potatoes & blueberries with whipped coconut cream](https://www.chezjk.com/recipes/crispy-roasted-chicken-with-chimichurri-charred-endive-smashed-baby-potatoes-blu.md) (2025-08-29): Late‑summer plate: bone‑in, skin‑on chicken seared and roasted with shallots and lemon, an herb-forward parsley chimichurri, charred romaine/endive with a tahini‑lemon drizzle, crispy halved baby potatoes, and a simple dessert of blueberries with whipped coconut cream and cacao nibs. Assumptions: the green sauce is a parsley chimichurri; the white drizzle is tahini‑yogurt style (made dairy‑free here); dessert is whipped cream substitute topped with cacao nibs. - [Sous Vide Swordfish with Early Girl Tomato & Frog Hollow Peach Salsa, Corn on the Cob, and Long‑Cooked Green + Romano Beans](https://www.chezjk.com/recipes/sous-vide-swordfish-with-early-girl-tomato-frog-hollow-peach-salsa-corn-on-the-c.md) (2025-08-29): Late‑August Bay Area plate: sous‑vide swordfish (from Seaforager per caption) topped with an early girl tomato + Frog Hollow peach salsa, served with classic boiled corn on the cob and long‑cooked green/Italian (Romano) beans. Assumptions: swordfish steaks are about 1" thick (~6–8 oz each); Frog Hollow peaches are ripe and sweet. - [Eggplant Involtini with Baked Pasta (Smitten Kitchen–inspired)](https://www.chezjk.com/recipes/eggplant-involtini-with-baked-pasta-smitten-kitchen-inspired.md) (2025-08-26): Late‑summer Bay Area dinner: ricotta‑filled eggplant rolls (involtini) set on a simple tomato sauce, plus a small baked‑pasta using leftover filling and frozen pasta. Assumptions: filling is a ricotta‑mozzarella mixture (Smitten Kitchen–style); pasta in photos is cooked/ frozen and tossed with leftover filling before baking. - [Shakshuka Sunday with Tahina, Shatta & Zhug; Avocado + Za’atar & Panache Figs; Hawaj Coffee](https://www.chezjk.com/recipes/shakshuka-sunday-with-tahina-shatta-zhug-avocado-za-atar-panache-figs-hawaj-coff.md) (2025-08-24): Late‑summer Bay Area brunch: a skillet shakshuka (tomato‑pepper ragout with gently set eggs) finished with three condiments — tahina, Israeli/Levantine shatta (chili paste) and green zhug — served with sliced avocado dusted in za’atar and halved fresh figs; brewed Hawaj‑spiced coffee to drink. Assumptions: 4 servings, use summer tomatoes and peppers (or a canned backup), and modest heat for shatta/zhug so everyone can spoon them on. - [Sesame‑crusted seared bluefin with ratatouille, fresh shelling beans & fried fish dumpling on slow‑roasted Cherokee tomato](https://www.chezjk.com/recipes/sesame-crusted-seared-bluefin-with-ratatouille-fresh-shelling-beans-fried-fish-d.md) (2025-08-22): August plate from the Bay Area: sesame‑crusted bluefin from Seaforager, a chunky summer ratatouille, fresh shelling beans (assumed fava/shelling beans), and a small fried fish dumpling served over slow‑roasted Cherokee Purple tomato slices. Assumptions: “fresh shelling beans” = fava beans; dumpling is a small white‑fish croquette breaded and pan‑fried (kept paleo/gluten‑free with almond flour). Serves 4. - [Seared Swordfish Belly with Blistered Black Cherry Tomatoes, Zucchini–Corn Fritters & Chickpea Fries (panisse)](https://www.chezjk.com/recipes/seared-swordfish-belly-with-blistered-black-cherry-tomatoes-zucchini-corn-fritte.md) (2025-08-18): From an August Bay Area plate: seared swordfish belly tossed with fennel, garlic and parsley alongside blistered black cherry tomatoes; crisp zucchini-and-corn fritters; and rectangular chickpea fries (panisse). Assumption: swordfish is cut into cubes and the chickpea fries are classic panisse set, chilled and fried. - [Crepinettes with Blistered Romano Beans and Roasted Garnet + Japanese Sweet Potato Fries](https://www.chezjk.com/recipes/crepinettes-with-blistered-romano-beans-and-roasted-garnet-japanese-sweet-potato.md) (2025-08-14): A simple welcome-home plate: store-bought crepinettes from Fatted Calf (assumed pork crepinettes wrapped in caul fat) served with blistered Romano (flat) beans and mixed sweet-potato fries (Garnet and Japanese). August in the Bay Area = summer beans; roasted fries keep texture contrast. Assumption: crepinettes are classic pork sausage-style and contain no gluten. - [Crispy Skin Chicken Thighs over Summer Squash & Black Cherry Tomatoes with Duck‑Fat Roasted Potatoes](https://www.chezjk.com/recipes/crispy-skin-chicken-thighs-over-summer-squash-black-cherry-tomatoes-with-duck-fa.md) (2025-08-08): Summer plate — bone‑in, skin‑on chicken thighs crisped and finished in the oven, served on duck‑fat roasted baby potatoes and a quick sauté of summer squash + black (dark) cherry tomatoes with thyme; finished with a pan jus and fresh basil. Assumptions: photographed herbs are thyme + basil and the tomatoes are small dark cherry tomatoes; chicken is bone‑in, skin‑on for the crisp exterior. - [Grilled Swordfish with Early Girl + Serpent Cucumber Salsa; Ratatouille, Corn & Heirloom Tomato‑Basil](https://www.chezjk.com/recipes/grilled-swordfish-with-early-girl-serpent-cucumber-salsa-ratatouille-corn-heirlo.md) (2025-08-06): Reconstruction of the Instagram meal: Seaforager swordfish topped with an Early Girl tomato + serpent cucumber salsa, served with stewed ratatouille, sweet corn on the cob, and a simple heirloom tomato + basil finish with good olive oil and 20‑year balsamic. Assumptions: swordfish is grilled or pan‑seared and sliced, corn was boiled or quickly grilled, ratatouille is a classic stewed mix (eggplant, zucchini, peppers, onion, tomato). Recipe scaled for 4. - [Shrimp Scampi with Roasted Japanese Sweet Potato & Roasted Baby Artichokes + Summer Squash with Mint & Parsley](https://www.chezjk.com/recipes/shrimp-scampi-with-roasted-japanese-sweet-potato-roasted-baby-artichokes-summer.md) (2025-08-05): Reconstruction of ChezJK's August plate: whole shrimp made scampi-style (shells kept on for flavor), long-roasted Japanese sweet potato, and charred baby artichokes with summer squash finished with lots of parsley and mint. Assumes Bay‑Area summer produce and whole (shell-on) shrimp from the caption; recipe serves 4. - [Seared Salmon Wings with Tomato‑Miso Butter, Caramelized Cabbage & Corn–Japanese Sweet Potato Hash](https://www.chezjk.com/recipes/seared-salmon-wings-with-tomato-miso-butter-caramelized-cabbage-corn-japanese-sw.md) (2025-08-04): Quick weeknight plate: local salmon wings (collars) seared and glazed with a tomato‑miso butter, served with charred/caramelized cabbage tossed with summer tomatoes and a corn + Japanese sweet potato hash. Assumptions: SharedCultures tomato miso butter is used as written (I include a quick make‑your‑own option). Serves 4. - [Seared Shrimp over Chorizo, Shishito, Okra and Corn with Corn Miso Grits](https://www.chezjk.com/recipes/seared-shrimp-over-chorizo-shishito-okra-and-corn-with-corn-miso-grits.md) (2025-07-31): A peak-summer Bay Area bowl showcasing Seaforager shrimp over a richly spiced chorizo-vegetable sauté with blistered corn, shishitos, and okra. The base is fresh corn grits boosted with Shared Cultures corn miso for deep umami sweetness. The photo shows plump, pink-orange shrimp with light sear marks nestled atop a browned, textured medley with visible corn kernels, green okra rounds, and shishito pieces. I'm assuming the grits are beneath the sauté based on the caption's 'over' structure. - [Sesame‑Crusted Seared Tuna with Heirloom Tomato & Avocado Salad, Caramelized Cabbage, and Japanese Sweet Potato Fries](https://www.chezjk.com/recipes/sesame-crusted-seared-tuna-with-heirloom-tomato-avocado-salad-caramelized-cabbag.md) (2025-07-30): A 1990s-inspired Seaforager-style summer dinner (late July in the Bay Area): sesame-crusted seared tuna, a simple heirloom tomato + avocado herb salad, charred/caramelized cabbage with Early Girl tomatoes, and roasted Japanese sweet potato fries. Assumptions: tuna loin ~1–1¼ lb, Early Girl = small round summer tomatoes, the salad dressing is a bright citrus vinaigrette; kept the plan paleo + gluten-free (use coconut aminos instead of soy/tamari if you want paleo). - [Summer spread: Peach‑Tomato Caprese, Carpaccio with Pistachios, Seared White Fish on Braised Beans, and Cucumber‑Avocado Salad](https://www.chezjk.com/recipes/summer-spread-peach-tomato-caprese-carpaccio-with-pistachios-seared-white-fish-o.md) (2025-07-26): A light Bay‑Area summer meal (late July) built from the photos: a peach + tomato + basil salad with fresh cheese, a thin raw carpaccio sprinkled with pistachios/olives, a seared white fish fillet served on a rich braised bean/eggplant ragout, and a cool cucumber‑avocado salad. Assumptions: the raw protein is beef carpaccio (could be tuna — notes list swap), the ragout is a bean + eggplant stew, and the small green salad is cucumber + avocado with a stone fruit (mango/peach) — quantities scaled for 4. - [Sicilian-Style Bluefin Tuna Crudo with Pistachios, Citrus, and Basil](https://www.chezjk.com/recipes/sicilian-style-bluefin-tuna-crudo-with-pistachios-citrus-and-basil.md) (2025-07-25): A stunning raw tuna dish inspired by Sicilian flavors, featuring supremely fresh bluefin from Sea Forager dressed with olive oil, citrus zest, toasted pistachios, and torn basil. The photo shows jewel-toned tuna slices scattered artfully with golden-green pistachios, bright citrus zest (likely orange or lemon), fresh basil leaves, and what appears to be a golden olive oil dressing pooling around the edges. A dusting of what looks like Aleppo or another warm chile flake adds color and gentle heat. - [Miso Black Cod with Black Garlic Miso; Corn & Japanese Sweet Potato with Butter‑Bean Miso Butter; Japanese Greens with Morel Tamari; Blistered Shishitos](https://www.chezjk.com/recipes/miso-black-cod-with-black-garlic-miso-corn-japanese-sweet-potato-with-butter-bea.md) (2025-07-24): Recreation of a Shared Cultures–style dinner: sablefish (black cod) marinated in a black‑garlic miso, served with a corn + Japanese sweet potato hash finished with a butter‑bean miso 'butter', quick sautéed Japanese greens tossed with a morel‑infused tamari, and blistered shishito peppers. Assumptions: 'Japanese greens' = komatsuna/young mustard greens; black garlic miso is a miso base blended with black garlic paste; butter‑bean miso butter is a blended white bean + butter + miso condiment (kept as written, not paleo). - [Pan‑fried Petrale Sole with Caponata, Puy Lentils and Heirloom Tomato‑Feta Salad](https://www.chezjk.com/recipes/pan-fried-petrale-sole-with-caponata-puy-lentils-and-heirloom-tomato-feta-salad.md) (2025-07-23): From the caption and photo: thin petrale/sole fillets pan‑fried until golden, topped with a warm eggplant caponata; served with French/Puy (dark) lentils and a simple heirloom tomato, feta and basil salad. (July in the Bay = eggplant, tomatoes and basil in season.) I assume beluga/Puy lentils and a light rice‑flour dusting on the fish to keep this gluten‑free. - [Black Garlic Miso Butter Broiled Sea Bass Collar with Charred Romano Beans & Broad-Bean Miso Butter Pan-Roasted Corn; Chocolate Coconut Tahini Pudding](https://www.chezjk.com/recipes/black-garlic-miso-butter-broiled-sea-bass-collar-with-charred-romano-beans-broad.md) (2025-07-21): Summer ChezJK miso-butter night: broiled sea bass collars finished with a black‑garlic miso butter, charred Romano (flat) beans tossed in the same miso butter, and pan‑roasted corn finished with a broad‑bean miso butter (photo shows bits of crisped bacon in the corn — included as optional). Dessert is a chilled chocolate‑coconut tahini pudding spiked with cacao‑nib miso, topped with cacao nibs, coconut flakes and fresh berries. Assumptions: Shared Cultures miso referenced in caption; quantities scaled for 4 servings. - [Summer Cast‑Iron Grill: Steak + Sausage with Charred Corn, Roasted Sweet Potatoes, Green Beans & Ratatouille](https://www.chezjk.com/recipes/summer-cast-iron-grill-steak-sausage-with-charred-corn-roasted-sweet-potatoes-gr.md) (2025-07-21): A summer backyard skillet spread (late July in the Bay Area): quickly seared steak and browned pork sausages served alongside whole roasted sweet potatoes, charred-in‑the‑husk corn, blistered green beans with cherry tomatoes, and a quick ratatouille of eggplant/zucchini/pepper and basil. Assumptions: sausages are plain pork (swap to chicken or remove for strict paleo); produce is summer‑fresh (tomato, basil, corn, zucchini, eggplant, green beans). - [Sand Dabs with Lemon‑Caper Brown Butter, Glazed Green Beans & Shelling Beans with Pesto](https://www.chezjk.com/recipes/sand-dabs-with-lemon-caper-brown-butter-glazed-green-beans-shelling-beans-with-p.md) (2025-07-14): Summer plate from mid‑July: pan‑fried whole sand dabs finished with a lemon + caper brown butter, a simple butter‑glazed green bean on the side, and fresh shelling beans topped with bright basil pesto. Assumes fresh July beans and herbs (Bay Area farmers' market season); if you don't have fresh shelling beans, use cooked/canned beans instead. - [Roasted Dijon Mustard Chicken with Fresh Shelling Beans & Pesto, Glazed Green Beans](https://www.chezjk.com/recipes/roasted-dijon-mustard-chicken-with-fresh-shelling-beans-pesto-glazed-green-beans.md) (2025-07-14): ChezJK at the in‑laws in Berkeley — a simple summer meal using Root Down Farm chicken: roasted Dijon mustard chicken (bone‑in thighs assumed), fresh shelled summer beans dressed with a bright dairy‑free pesto, and quickly glazed green beans. Assumptions: the protein is bone‑in, skin‑on chicken thighs and the shelled beans are fresh summer shelling beans/cranberry/borlotti style. - [Beef Koftas with Roasted Eggplant, Tahina & Pine Nuts; Corn with Spring Onion and Za’atar](https://www.chezjk.com/recipes/beef-koftas-with-roasted-eggplant-tahina-pine-nuts-corn-with-spring-onion-and-za.md) (2025-07-08): Summer plate (Bay Area, early July): grilled/seared beef koftas, halved roasted eggplant scored and sauced with tahina and toasted pine nuts, charred corn tossed with spring onions and za’atar, finished with extra tahina and a bright red shatta. Assumed 4 servings; kept paleo + gluten-free. - [Parmesan‑Lemon Butter Broiled Oysters with Peach, Nectarine, Cucumber, Avocado & Sugar Snap Pea Salad](https://www.chezjk.com/recipes/parmesan-lemon-butter-broiled-oysters-with-peach-nectarine-cucumber-avocado-suga.md) (2025-07-06): From the caption/photo: broiled oysters topped with a lemon‑Parmesan/garlic butter and a bright summer fruit-and-veg salad (peach + nectarine + cucumber + avocado + sugar snap peas). Assumptions: recipe scaled to 4 people (3 oysters each = 12 oysters total), herbs visible are parsley and chives, dressing is a light lemon/sherry vinaigrette. Bay Area seasonality (early July) means ripe stone fruit—use those. - [Summer Bay-style ceviche + roasted zucchini & warm butter-bean salad with peach‑tomato salsa](https://www.chezjk.com/recipes/summer-bay-style-ceviche-roasted-zucchini-warm-butter-bean-salad-with-peach-toma.md) (2025-07-03): Two-course, summer plates: a quick citrus‑cured raw fish (ceviche) with avocado, cucumber, jalapeño and cilantro (photo 1) served alongside a main plate of pan-roasted white fish topped with a juicy peach‑tomato herb salsa, warm butter beans and charred zucchini (photo 2). Assumptions: the white block on the plate is a pan-roasted white fish fillet (could be halibut/rockfish); beans are warm butter/lima-style beans; stone fruit is peach/nectarine (mid‑July Bay Area seasonality). - [Seared Scallops over Corn & Chorizo with Charred Okra](https://www.chezjk.com/recipes/seared-scallops-over-corn-chorizo-with-charred-okra.md) (2025-07-02): July in the Bay — sweet summer corn folded with crumbled Mexican chorizo makes a savory bed for hot-seared scallops; quick-charred whole okra on the side. Assumptions: using fresh summer corn, raw (fresh) Mexican-style chorizo, and dry-packed scallops; finishing fat can be ghee or butter (use ghee to keep this closer to paleo). - [Summer seafood dinner: crispy‑skinned fish, green beans & cannellini, chilled pea soup, roasted figs + blueberry tart](https://www.chezjk.com/recipes/summer-seafood-dinner-crispy-skinned-fish-green-beans-cannellini-chilled-pea-sou.md) (2025-06-30): A multi-course July meal built from the photos: roasted figs with rosemary and balsamic; a bright chilled green pea soup; a small charred salmon/tail piece on sesame eggplant rounds (assumed amuse); the main of a crispy‑skinned white fish with a shallow brown pan sauce, warm cannellini beans and sautéed green beans & fennel; finished with a blueberry tart and whipped cream. Assumptions: the main fish is a local white (sea bass/rockfish/salmon variant shown), the green soup is a pea–herb purée, and the small bowl with a tail is a seared salmon tail over sesame eggplant — adjust for what you actually have. - [Creamy Spring Pea & Chicken Fettuccine with Snap‑Pea Salad and Roasted Stone Fruit + Whipped Mascarpone](https://www.chezjk.com/recipes/creamy-spring-pea-chicken-fettuccine-with-snap-pea-salad-and-roasted-stone-fruit.md) (2025-06-17): A late‑June Bay Area dinner: a bowl of creamy ribbon pasta studded with fresh peas, snap peas and shredded chicken, a bright side salad of sugar snap peas, mint and feta with watermelon‑radish slices, and roasted stone fruit with whipped mascarpone, olive oil and honey for dessert. Assumptions: the protein is shredded cooked chicken; the ribbons are pasta (this reconstruction uses a gluten‑free fettuccine to keep the meal gluten‑free). Seasonal notes: garden peas, snap peas and stone fruit are peak in mid‑June in the Bay Area. - [Pork & Parmesan Sausage with Glazed Haricots/String Beans and Slow‑Roasted Japanese & Garnet Sweet Potatoes](https://www.chezjk.com/recipes/pork-parmesan-sausage-with-glazed-haricots-string-beans-and-slow-roasted-japanes.md) (2025-06-17): Dinner built from a bought pork + Parmesan sausage (Fatted Calf mentioned), quick garlicky glazed haricots verts/green beans, and slow‑roasted halved Japanese and garnet sweet potatoes. Assumptions: 'haricot betta' refers to haricot vert + regular string beans; sausages are pre‑seasoned and gluten‑free — check label. - [Duck Confit with Glazed Haricot Verts and Duck‑Fat Fried Japanese Sweet Potatoes](https://www.chezjk.com/recipes/duck-confit-with-glazed-haricot-verts-and-duck-fat-fried-japanese-sweet-potatoes.md) (2025-06-15): Takeaway duck confit (Fatted Calf) reheated to crisp the skin, bright haricot verts quickly blanched and glazed in duck fat + lemon, and Japanese sweet potato wedges finished in duck fat for deep golden crusts. Assumes pre‑cooked duck confit legs purchased from the shop; photos indicate leg portions. Bay Area June produce: fresh green beans and parsley. - [Sheet‑Pan Chicken Thighs with Romanesco, Spring Onions & Basil; Duck‑Fat Potatoes](https://www.chezjk.com/recipes/sheet-pan-chicken-thighs-with-romanesco-spring-onions-basil-duck-fat-potatoes.md) (2025-06-14): Photo + caption read: bone‑in, skin‑on chicken thighs roasted on a sheet pan with romanesco (called “romanesco squash” in the caption) and spring onions, finished with fresh basil; crisp halved baby potatoes roasted in duck fat. Assumption: romanesco (or small zucchini if unavailable); serve 4. - [Rockfish Fish Tacos with Citrus Salsa, Cilantro Cashew Crema, Corn & Gypsy Pepper Hash and Guacamole](https://www.chezjk.com/recipes/rockfish-fish-tacos-with-citrus-salsa-cilantro-cashew-crema-corn-gypsy-pepper-ha.md) (2025-06-12): Summer Bay‑area tacos using Seaforager rockfish (assumed CA rockfish). Bright citrus salsa and a dairy‑free cilantro cashew crema top lightly masa‑coated fried fish; served with a sweet corn + gypsy pepper hash, fresh guacamole and toasted pepitas. Assumptions: rockfish portions ~1–1.5 lb total and gypsy peppers are the sweet summer peppers pictured. - [Creamy Corn & Basil Rotini](https://www.chezjk.com/recipes/creamy-corn-basil-rotini.md) (2025-06-11): A late‑spring/early‑summer bowl of rotini tossed in a glossy, slightly sweet creamed‑corn sauce and finished with fresh basil. Assumptions: Kaizen rotini is a gluten‑free short pasta; recipe uses fresh Bay Area corn (June) and a touch of cream + Parmesan for richness — dairy notes include swaps below. - [Pork & Morel Crepinette with Stewed Sunburst Squash & Tomatoes and Parsnip Fries](https://www.chezjk.com/recipes/pork-morel-crepinette-with-stewed-sunburst-squash-tomatoes-and-parsnip-fries.md) (2025-06-09): A simple composed dinner built around a Fatted Calf–style pork crepinette studded with morels, bright summer squash stewed with fresh tomatoes and parsley, and oven-roasted parsnip fries. Assumptions: crepinettes are made with ground pork and optionally wrapped in caul fat (photo suggests a round, seared puck); morels may be fresh or rehydrated dried. - [Creamy Asparagus, Pea & Mint Cascatelli (Tre Formaggi)](https://www.chezjk.com/recipes/creamy-asparagus-pea-mint-cascatelli-tre-formaggi.md) (2025-06-08): June in the Bay — spring asparagus and fresh peas meet chickpea cascatelli and three cheeses (parmesan, pecorino romano, Achadinha broncha). Caption is primary evidence; photo suggests thinly sliced shallot/onion, lots of chopped mint, and a glossy cheese-based sauce finished with pasta water. I assume no heavy cream was required but include a small optional amount in notes. - [Lunch: Chraime with Fried Fish Dumplings + Green Shakshuka, GF Sourdough & Gold Kvass Seltzer](https://www.chezjk.com/recipes/lunch-chraime-with-fried-fish-dumplings-green-shakshuka-gf-sourdough-gold-kvass.md) (2025-06-08): Reconstruction from the caption/photo: a bowl of chraime (spicy North African tomato sauce) served with small fried fish dumplings, a separate green shakshuka topped with feta and avocado, a slice of gluten‑free sourdough with cultured butter, and a bright gold kvass seltzer. Assumptions: white firm fish (cod/halibut) used for the dumplings, the sourdough is gluten‑free, and the kvass is a golden‑beet or turmeric style (photo shows orange/gold color). Serves 4. - [ChezJK Shakshuka with Tahini, Braised Greens & Quick Pickles](https://www.chezjk.com/recipes/chezjk-shakshuka-with-tahini-braised-greens-quick-pickles.md) (2025-06-08): A weekend shakshuka — eggs poached in a spiced tomato base, finished with a creamy tahini smear, a mound of braised greens (photo shows a green condiment that I treat as cooked chard/herb mix), quick pickled cabbage for brightness and fresh parsley. Assumes dairy-free tahini in place of yogurt; Bay Area June produce (ripe tomatoes, chard/parsley, small cabbage) used where possible. - [Seared steak with cherry‑shallot pan sauce, crispy roast potatoes, garlic green beans + cherry crisp](https://www.chezjk.com/recipes/seared-steak-with-cherry-shallot-pan-sauce-crispy-roast-potatoes-garlic-green-be.md) (2025-06-06): A late‑spring/early‑summer Bay Area dinner built around peak cherries (post date early June). Photo shows medium‑rare sliced steak finished with a warm cherry and shallot sauce, halved roast baby potatoes, garlicky green beans, and a rustic cherry oat crisp for dessert. Assumed a hanger/strip steak or similar single steak for 4; cherries are mixed dark + rainier. - [Bluefin Tuna — Zuke, Crispy Tuna Fat, Seared Tuna with Rhubarb‑Tamari & Tuna Poke Bowl](https://www.chezjk.com/recipes/bluefin-tuna-zuke-crispy-tuna-fat-seared-tuna-with-rhubarb-tamari-tuna-poke-bowl.md) (2025-06-04): Celebratory bluefin from @seaforager turned into a two‑course tuna tasting: a first course of tuna zuke (quick-marinated sashimi), rendered/crisped tuna fat, and quick‑seared tuna finished with a rhubarb‑tamari glaze; second course is a tuna poke bowl with cucumber, watermelon radish, nori, herbs, sesame and furikake‑coated avocado. Assumes ~1.5 lb total tuna split between preparations; use sashimi‑grade tuna and gluten‑free tamari. - [Parmesan Pork Sausage with Roasted Potatoes, Broccoli & Asparagus and Truffle à la Crème](https://www.chezjk.com/recipes/parmesan-pork-sausage-with-roasted-potatoes-broccoli-asparagus-and-truffle-a-la.md) (2025-06-03): Quick weeknight plate from a Fatted Calf Parmesan pork sausage, roasted baby potatoes, charred broccoli and asparagus, pan‑sautéed mushrooms and a quick truffle crème — caption is primary evidence; photo confirms maitake/oyster‑style mushrooms. Assumes 4 links (≈1 lb) sausage; uses crème fraîche/heavy cream + truffle oil for the 'truffle a la crème.' - [Early‑June cherries & herb eggs with avocado; warm stone‑fruit crumble](https://www.chezjk.com/recipes/early-june-cherries-herb-eggs-with-avocado-warm-stone-fruit-crumble.md) (2025-06-02): A small, seasonal ChezJK spread: a bright cherry/cilantro salad, two sunny eggs baked on a smear of green herb oil with sliced avocado, and a warm stone‑fruit crumble with whipped cream. Assumptions: the small round fruits are mixed cherries / early stone fruit (Rainier + dark cherries); the green smear is an herb oil/pesto; crumble is a nutty, rustic topping served with whipped cream. This reconstruction keeps the menu gluten‑free and paleo friendly (coconut/almond crumble, coconut whipped cream). - [Halibut with Garlic-Scape Pesto, Roasted Asparagus & Corn on the Cob](https://www.chezjk.com/recipes/halibut-with-garlic-scape-pesto-roasted-asparagus-corn-on-the-cob.md) (2025-05-28): Photo and caption show a simply plated halibut fillet topped with a bright garlic‑scape pesto, blistered asparagus and a butter‑sweet ear of corn. Assumptions: Pacific halibut fillets (~5–6 oz each); pesto is a dairy‑free garlic‑scape version (keeps it paleo/gluten‑free). Late‑May Bay Area notes: garlic scapes and asparagus are in season; corn may be early local or from nearby growers. - [Lamb Crepinette with Pink Oyster Mushrooms, Roasted Broccoli & Truffle a la Crème, Parsnip Fries with Pumpkin Bushi](https://www.chezjk.com/recipes/lamb-crepinette-with-pink-oyster-mushrooms-roasted-broccoli-truffle-a-la-creme-p.md) (2025-05-27): Reconstruction of the Instagram plate: a lamb crepinette (from Fatted Calf) topped with Far West Fungi pink oyster mushrooms; roasted broccoli finished with a truffle a la crème; roasted parsnip fries served with a pumpkin “bushi” condiment (credited to Noma Projects). Assumptions: the crepinettes are sold fresh/partially cooked (I show a pan-sear + oven finish); “pumpkin bushi” here is treated as a concentrated roasted-pumpkin condiment copycat. Bay Area, late May — spring broccoli and cultivated mushrooms are in-season. - [Artichoke Carbonara with Banza Chickpea Spaghetti](https://www.chezjk.com/recipes/artichoke-carbonara-with-banza-chickpea-spaghetti.md) (2025-05-20): A simple, mostly-vegetarian take on carbonara that pairs jarred/frozen artichoke hearts with gluten-free Banza chickpea spaghetti. Caption specifies @eatbanza; photo shows no visible cured pork, so this reconstruction assumes a meatless carbonara (eggs + cheese) with sautéed artichokes. Serves 4. - [Roast Herbed Chicken with Crispy Potatoes, Charred Asparagus & Blueberry Pie (paleo / GF)](https://www.chezjk.com/recipes/roast-herbed-chicken-with-crispy-potatoes-charred-asparagus-blueberry-pie-paleo.md) (2025-05-19): Sunday roast: a herb‑roasted half/whole chicken carved and served with pan‑roasted baby potatoes and quick charred asparagus, finished with a shallow pan jus. Dessert is a fresh blueberry pie in a nut/crumb crust served with whipped cream (I’m assuming a paleo-friendly almond/pecan crust and coconut whipped cream). Bay Area note: fresh blueberries and asparagus are in season in late May—used here. - [Sous-vide King Salmon with Preserved Lemon & Pistachio Salsa Verde; Charred Leeks with Sumac & Pine Nuts; Ras el Hanout Japanese Sweet Potato Fries](https://www.chezjk.com/recipes/sous-vide-king-salmon-with-preserved-lemon-pistachio-salsa-verde-charred-leeks-w.md) (2025-05-12): Reconstruction from the caption and photo: silky sous-vide king (chinook) salmon topped with a bright preserved-lemon + pistachio salsa verde, charred leeks finished with sumac, parsley and toasted pine nuts, and thick-cut Japanese sweet potato fries tossed in ras el hanout. Assumptions: recipe serves 4, salmon cooked sous-vide at ~50°C/122°F for a tender but flakeable texture, salsa is parsley-forward (photo looks like parsley), and ras el hanout used is gluten-free—check packaged blends. - [Boquerones (vinegar‑cured anchovies) over shredded Brussels sprout salad with nasturtiums](https://www.chezjk.com/recipes/boquerones-vinegar-cured-anchovies-over-shredded-brussels-sprout-salad-with-nast.md) (2025-05-12): Reconstruction of the Instagram post: a yearly anchovy-preserve finished and plated over a shredded/roasted Brussels sprout salad, finished with bright nasturtium flowers. Assumptions: the anchovies are prepared boquerones-style (vinegar‑cured) inspired by State Bird Provisions/atomicstew notes; the orange flowers are nasturtiums; the salad components are shredded and roasted Brussels sprouts with toasted nuts and lemony vinaigrette. May in the Bay Area = nasturtiums in bloom and local anchovy season. - [Roasted Chicken Thighs with Braised Fennel & Pickled Shallot, Parsnip 'Fries', Griddled Asparagus; Strawberries & Chocolate](https://www.chezjk.com/recipes/roasted-chicken-thighs-with-braised-fennel-pickled-shallot-parsnip-fries-griddle.md) (2025-05-09): Spring dinner (Bay Area, early May): bone-in chicken thighs roasted on a bed of braised fennel/shallot (I’m assuming fennel bulbs + shallots based on the photos) with fresh mint and coriander seeds, matchstick roasted parsnips as the starch, quick griddled asparagus, and a simple dessert of broken dark chocolate/brownie pieces with fresh strawberries and toasted coconut. Assumptions: braised vegetal is fennel + shallot; dessert is broken chocolate/brownie bark (can be dark chocolate for paleo/GF). - [Crispy Fried Anchovies over Mixed Greens with Tahini‑Umeboshi Dressing and Nasturtiums](https://www.chezjk.com/recipes/crispy-fried-anchovies-over-mixed-greens-with-tahini-umeboshi-dressing-and-nastu.md) (2025-05-09): A lunch bowl of small Seaforager anchovies lightly dredged and fried, served over a tossed mixed‑green salad dressed with a tangy tahini + umeboshi dressing, finished with furikake, white tamari (or coconut aminos) and foraged nasturtium flowers (common in SF in May). Assumptions: anchovies are small fillets (≈12 oz total); salad is mixed lettuces with a few crunchy veg. - [Grilled hamachi collar + seared nigiri, charred broccoli with cashew cream, sesame avocado](https://www.chezjk.com/recipes/grilled-hamachi-collar-seared-nigiri-charred-broccoli-with-cashew-cream-sesame-a.md) (2025-05-08): Assuming the primary fish is yellowtail/hamachi (collar pictured on foil) and some of the same fish used as torch-seared nigiri; plate shows roasted broccoli with a pale, nutty cream and sliced avocado sprinkled with black & white sesame. Bay‑Area spring/summer-friendly (local avocado, market yellowtail). I’ve kept flavors simple: char, lemon, sesame and a cashew-tahini style cream. If your fish is tuna instead of hamachi the method and timing are the same. - [Simple Ahi Tuna Poke Bowl](https://www.chezjk.com/recipes/simple-ahi-tuna-poke-bowl.md) (2025-05-07): Quick poke night using sashimi‑grade ahi (from Seaforager per caption). Photo shows sesame‑dressed tuna cubes, sliced cucumber, avocado, watermelon radish, cilantro/microgreens — reconstructed here as a gluten‑free, paleo poke bowl with an optional rice base. Assumes ~1 lb tuna for 4 people and that fish is sushi‑grade. - [Sous‑Vide Leg of Lamb with Mint‑Cumin‑Black Mustard, Spring Greens, Fava & Peas, and De Puy Lentils](https://www.chezjk.com/recipes/sous-vide-leg-of-lamb-with-mint-cumin-black-mustard-spring-greens-fava-peas-and.md) (2025-05-07): Reconstruction of the IG post: a sous‑vide boneless leg of lamb finished and topped with a bright mint-forward relish that uses cumin and black mustard seeds (recipe inspired by Serious Eats as caption notes). Sides are sautéed spinach with fresh fava beans and peas, and a bed of cooked De Puy (French green) lentils (not clearly visible in the photo). Assumptions: 2.5 lb boneless leg, sous‑vide at 131°F/55°C for ~6 hours for medium‑rare; chimichurri-like relish uses mint + a little parsley/shallot; use fresh spring favas and peas (May in the Bay Area). - [Crab‑Butter Basted Sablefish with Braised Spring Greens and Roasted Hannah Sweet Potatoes](https://www.chezjk.com/recipes/crab-butter-basted-sablefish-with-braised-spring-greens-and-roasted-hannah-sweet.md) (2025-05-01): From the caption: skin‑on sablefish (Seaforager), crab butter for basting, braised greens and roasted Hannah sweet potatoes. Assumes lump crab folded into warm butter (or ghee for a strictly paleo version) and spring greens (kale/mustard/chard mix) available in early May in the Bay Area. - [Seared Scallops with Spring Asparagus and Shallot‑Wine Pan Sauce](https://www.chezjk.com/recipes/seared-scallops-with-spring-asparagus-and-shallot-wine-pan-sauce.md) (2025-04-30): ChezJK's yearly spring treat — large seared scallops with bright spring asparagus and a glossy shallot + white wine (lemon) pan sauce. Assumed elements from the photo/caption: the sauce is a reduced shallot + wine finished with fat and parsley; herbs look like flat-leaf parsley; asparagus is trimmed and cut into short segments. Bay Area seasonality (May) makes local asparagus the star. - [Pork Chops with Rhubarb Compote, Roasted Parsnip “Fries” and Pumpkin (bushi) with Sautéed Fava Greens & Spring Onions](https://www.chezjk.com/recipes/pork-chops-with-rhubarb-compote-roasted-parsnip-fries-and-pumpkin-bushi-with-sau.md) (2025-04-29): Late‑April Bay Area spring dinner: pan‑seared pork chops topped with a tangy rhubarb compote, oven roasted parsnips served like fries with a creamy pumpkin purée (caption says 'pumpkin bushi' — I assume a pumpkin purée-style accompaniment), and quickly sautéed fava greens with spring onions. Assumptions: 'pumpkin bushi' is a smooth pumpkin accompaniment rather than a cured fish product; fava greens are used (substitute spinach if unavailable). - [Seder Leftovers Plate: Braised Short Ribs with Tzimmes-style Sweet Potatoes & Carrots, Sephardic Charoset, and Braised Baby Artichokes](https://www.chezjk.com/recipes/seder-leftovers-plate-braised-short-ribs-with-tzimmes-style-sweet-potatoes-carro.md) (2025-04-28): A simple reheated-from-the-freezer Seder plate: slow-braised short ribs, a 'sort of' tzimmes (sweet potatoes, carrots, dried fruit), a bright Sephardic-style date charoset served on the side, and spring baby artichokes braised and finished with fresh parsley. Assumes leftovers were cooked traditionally and frozen; quantities scaled for 4. - [LEO: Ramps + Lox + Scrambled Eggs (seasonal spring version)](https://www.chezjk.com/recipes/leo-ramps-lox-scrambled-eggs-seasonal-spring-version.md) (2025-04-27): ChezJK reconstruction of the Instagram post: a spring NYC 'LEO' — cured lox (mix of belly and Scottish from Russ & Daughters per caption), soft scrambled eggs and seasonal ramps. Assumptions: 8 oz cured lox total; ramps are available fresh in spring (swap with scallions if not). Recipe scaled to 4 servings and kept paleo + gluten-free by using ghee and no toast, with optional non‑paleo serving suggestions. - [LEO x Matzah Brei — smoked salmon, caramelized onion & dill](https://www.chezjk.com/recipes/leo-x-matzah-brei-smoked-salmon-caramelized-onion-dill.md) (2025-04-20): Photo/caption read: a mashup of matzah brei with a LEO-style topping (assumed here to be lox/smoked salmon + egg + onion). Finished with fresh dill and — per the caption — sauerkraut and sour cream served on the side. Assumption: “LEO” refers to the lox/egg/onion combination rather than a specific recipe author. - [Chraime soup with fish balls (Sephardic Seder leftovers)](https://www.chezjk.com/recipes/chraime-soup-with-fish-balls-sephardic-seder-leftovers.md) (2025-04-16): Leftover-style Sephardic chraime: a bright, garlicky Tunisian/Sephardic spicy tomato sauce poached with seasoned white-fish meatballs; recipe assumes spring Bay Area availability (fresh cilantro, lemons) and allows canned tomatoes if fresh ones aren't ripe yet. - [Seder Leftovers — 48‑Hour Short Ribs with Sort‑of Tzimmes and Beet‑Walnut‑Prune Salad](https://www.chezjk.com/recipes/seder-leftovers-48-hour-short-ribs-with-sort-of-tzimmes-and-beet-walnut-prune-sa.md) (2025-04-14): Leftover Ashkenazi-style Seder plate: ultra-slow short ribs (original cooked very low/long — noted as 48 hours), a roasted root vegetable 'tzimmes' with prunes/raisins, and a simple roasted beet, walnut and prune salad. Assumptions: short ribs were cooked low-and-slow (sous‑vide or very low oven) and are being reheated; tzimmes is the sweeter roasted root mix shown. - [GF Fried Matza (Matza Brei) — savory + sweet plate](https://www.chezjk.com/recipes/gf-fried-matza-matza-brei-savory-sweet-plate.md) (2025-04-14): Reconstruction of a GF matza brei platter (photo + caption). Assumes store-bought gluten-free matza sheets were used; the brei is split so half is dressed savory (horseradish, sour cream, salmon roe, dill) and half sweet (Sephardic-style charoset + maple). Served with braised dark greens and sauerkraut — a classic Passover-ish plate reworked GF. - [Paleo Chocolate Coconut Macaroon Cake](https://www.chezjk.com/recipes/paleo-chocolate-coconut-macaroon-cake.md) (2025-04-12): ChezJK Seder dessert — a dense almond–cocoa cake topped with a glossy coconut‑milk chocolate ganache and a ring of toasted coconut (photo shows ganache-covered cake with toasted coconut chips around the edge). Assumed single 8" cake, paleo and gluten‑free (uses almond flour and coconut, no wheat). - [Ginger-Scallion Roasted Black Cod with Fish-Sauce Brussels & Honeynut Miso-Glazed Delicata](https://www.chezjk.com/recipes/ginger-scallion-roasted-black-cod-with-fish-sauce-brussels-honeynut-miso-glazed.md) (2025-04-10): From the caption and photos: roasted black cod (Seaforager/sablefish) finished with a hot ginger–scallion oil, caramelized Brussels sprouts tossed in a bright fish‑sauce vinaigrette, and delicata squash glazed with a honeynut miso butter. Assumption: Shared Cultures “honeynut miso butter” is the sweet-miso butter used to finish the squash; I include a simple swap if you prefer paleo or don’t have the product. Bay Area timing: April — sablefish/black cod and root-type winter squashes are commonly available; Brussels are still fine in spring markets. - [Crab‑butter basted black cod with chanterelle‑miso butter snow peas and fried Japanese sweet potatoes](https://www.chezjk.com/recipes/crab-butter-basted-black-cod-with-chanterelle-miso-butter-snow-peas-and-fried-ja.md) (2025-04-09): Reconstruction of the IG post: sablefish (black cod) basted with a crab‑infused butter, quick snow peas tossed in a chanterelle + miso butter, and pan‑fried Japanese sweet potato slices. Assumptions: crab “butter” here is a compound/basted butter made with picked crab (or crab butter if you have crab tomalley); use ghee if you prefer strict paleo but the original used cultured butter. - [Cauliflower linguine with creamy smoked trout](https://www.chezjk.com/recipes/cauliflower-linguine-with-creamy-smoked-trout.md) (2025-04-08): A spring-y, weeknight pasta riff — cauliflower-based 'linguine' tossed with a lemony cashew cream, flaked smoked trout, quick sautéed asparagus and lots of fresh dill. Assumptions: photo shows asparagus-like green pieces and sprigs of dill; the cream is dairy-free (cashew) to keep the dish paleo/gluten-free. - [Asparagus with Green Goddess, Chicken Sausage, Lamb‑Fat Roasted Fingerlings](https://www.chezjk.com/recipes/asparagus-with-green-goddess-chicken-sausage-lamb-fat-roasted-fingerlings.md) (2025-04-07): Simple spring plate from early April: roasted fingerling potatoes tossed in rendered lamb fat, herb chicken sausages, and roasted asparagus finished with a bright, avocado-forward green goddess. Assumes herb chicken sausages and that lamb fat was rendered/available; recipe keeps things paleo + gluten‑free. - [Roasted kabocha, snap peas & caramelized‑onion sausages with miso‑spinach soup and a small braise](https://www.chezjk.com/recipes/roasted-kabocha-snap-peas-caramelized-onion-sausages-with-miso-spinach-soup-and.md) (2025-04-03): A multi‑bowl home dinner built around roasted kabocha (winter squash), bright snap peas, sliced pork sausages with deeply caramelized onions, a small umami braise (likely seared chicken livers in a soy glaze with scallions and fried sage — assumption noted), and a simple miso + spinach soup; a tomato/greens bowl with a mountain of grated cheese appears as a bright, cheesy condiment/salad. Served family‑style, Bay Area early‑April produce (snap peas, baby greens, late kabocha). I’ve inferred the braise as chicken livers and the tomato bowl as a tomato + greens + pecorino garnish — swap or omit if different. - [Coho Salmon Piccata with Jumbo Steamed Artichoke and Roasted Sweet Potatoes](https://www.chezjk.com/recipes/coho-salmon-piccata-with-jumbo-steamed-artichoke-and-roasted-sweet-potatoes.md) (2025-04-02): Reconstruction from caption and photo: fresh coho salmon prepared piccata-style (capers, lemon, shallot, parsley), a large steamed globe artichoke, and a mix of roasted sweet potatoes (Hannah/garnet/Japanese). Assumes 4 servings and Bay‑Area spring artichokes; piccata is made paleo/gluten‑free by skipping dredge and using ghee or extra‑virgin olive oil. - [Poached Lingcod over Spring Vegetable Stew (with optional Vignole vinaigrette)](https://www.chezjk.com/recipes/poached-lingcod-over-spring-vegetable-stew-with-optional-vignole-vinaigrette.md) (2025-03-27): Fresh lingcod from Seaforager served simply over a light spring vegetable stew of artichokes, asparagus and early peas/favas — finished with chopped parsley and an optional bright vinaigrette (the caption’s “Vignole,” assumed here to be a warm lemon-caper vinaigrette). Assumptions: the photo shows sliced artichoke hearts and asparagus; I’ve included fava/peas as a Bay-Area spring flourish. - [Duck Confit with Caramelized Kumquats, Roasted Asparagus, and Roasted Sunchokes & Celeriac with Pumpkin bushi](https://www.chezjk.com/recipes/duck-confit-with-caramelized-kumquats-roasted-asparagus-and-roasted-sunchokes-ce.md) (2025-03-25): Simple spring plate (San Francisco late‑March): crisped duck confit legs topped with caramelized kumquats, bright roasted asparagus, and caramelized roasted sunchokes + celeriac finished with Nomaprojects pumpkin bushi. Assumes duck confit legs are pre‑made (home or store confit) and pumpkin bushi is the packaged garnish called out in the caption. - [Corned Wild King Salmon with Paleo Cauliflower & Kale Colcannon](https://www.chezjk.com/recipes/corned-wild-king-salmon-with-paleo-cauliflower-kale-colcannon.md) (2025-03-17): St. Patrick’s Day riff: king (chinook) salmon cured briefly with classic "corned" pickle spices and paired with a Nom Nom Paleo–style cauliflower-and-kale colcannon (potato-free, ghee-forward). Assumes a short wet brine with pickling spice rather than a long traditional corning cure. - [Pan‑Roasted Black Cod with Braised Leeks, Roasted Delicata, and Karinata Kale](https://www.chezjk.com/recipes/pan-roasted-black-cod-with-braised-leeks-roasted-delicata-and-karinata-kale.md) (2025-03-13): Reconstruction of the Instagram plate: pan‑roasted black cod (sablefish/‘black cod’) served over a bed of braised leeks, finished with Noma Projects Ocean à la Crème, with roasted delicata squash and sautéed Karinata kale on the side. Assumptions: ‘Karinata’ refers to a sturdy kale (treat like lacinato/dinosaur kale) and the Ocean à la Crème is used as a finish/topping rather than cooked into the dish. - [Roasted Beef Marrow with Parsley Salad, Roasted Spring Veggies, Sunchokes, GF Sourdough](https://www.chezjk.com/recipes/roasted-beef-marrow-with-parsley-salad-roasted-spring-veggies-sunchokes-gf-sourd.md) (2025-03-10): Simple March dinner: roasted beef marrow bones served with a bright parsley salad, roasted broccoli/cauliflower/Brussels sprouts dressed with a truffle a la crème, roasted sunchokes finished with a pumpkin bushi spread, and slices of gluten-free sourdough. Assumptions: ‘truffle a la crème’ and ‘pumpkin bushi’ are specialty condiments from Noma Projects used as finishing sauces; recipe keeps things mostly paleo + gluten-free but the specialty spreads may contain dairy—see notes. - [Beef & Snow Pea Stir-Fry over Cauliflower Rice (with bok choy kimchi)](https://www.chezjk.com/recipes/beef-snow-pea-stir-fry-over-cauliflower-rice-with-bok-choy-kimchi.md) (2025-03-06): Quick weeknight stir-fry of thinly sliced beef and snow peas in a savory-sesame coconut aminos sauce, served over riced cauliflower; photo shows scallions, toasted sesame seeds and a side of bok choy kimchi (credited to @volcanokimchi). I assume thin flank or sirloin and a few shiitake mushrooms (visible in the photo). - [Leftover Lobster Breakfast — Butter‑Poached Lobster, Soft Scrambled Eggs with Tomalley, Spinach & Sauerkraut](https://www.chezjk.com/recipes/leftover-lobster-breakfast-butter-poached-lobster-soft-scrambled-eggs-with-tomal.md) (2025-03-03): Rebuilding the IG post: cooked leftover lobster tail reheated/poached in leftover drawn butter, soft scrambled eggs finished with a spoonful of lobster tomalley, served on a bed of quick‑wilted baby spinach with a scoop of sauerkraut. I assume the lobster was already cooked (caption says ‘leftover’) and the butter is drawn/clarified; scaling to 4 servings. - [Boiled Lobster with Steamed Clams, Green Beans & Caramelized Onions, Baked Potato](https://www.chezjk.com/recipes/boiled-lobster-with-steamed-clams-green-beans-caramelized-onions-baked-potato.md) (2025-03-03): Photo shows a classic New England-style spread: whole boiled lobster on a plate with a baked potato, green beans tossed with caramelized onions, plus a separate bowl of steamed clams. Assumption: this was served family-style for 4 — I’m using 2 live lobsters (~1–1.25 lb each) and about 2 lb of steamers/clams as shown. Bay‑Area seasonal note (early March): green beans and onions are widely available locally. - [Lamb Chops with Garlic Chips, Slow-Roasted Sweet Potatoes & Roasted Zucchini](https://www.chezjk.com/recipes/lamb-chops-with-garlic-chips-slow-roasted-sweet-potatoes-roasted-zucchini.md) (2025-03-01): Simple ChezJK family meal — pan-seared then roasted lamb rib chops topped with crisp garlic chips, served with whole slow-roasted sweet potatoes and pan-roasted zucchini. Assumes bone-in frenched lamb rib chops; early‑March Bay Area seasonality makes small zucchini a good, local choice. - [Duck Confit with Caramelized Kumquats, Roasted Broccoli & Cauliflower with Walnuts, and Mashed Butternut Squash](https://www.chezjk.com/recipes/duck-confit-with-caramelized-kumquats-roasted-broccoli-cauliflower-with-walnuts.md) (2025-02-16): A winter dinner (ChezJK goes skiing with Benjamin) centered on duck legs confit finished with caramelized kumquats — kumquats are in-season in February in the Bay Area. Photo suggests confit legs re-crisped, thinly sliced pan‑caramelized kumquats, roasted crucifers with toasted walnuts, and smooth mashed butternut. Assumption: you can use store‑bought or pre-made duck confit for speed; instructions include a from‑scratch and a shortcut path. - [Sautéed spot prawns with Bloomsdale spinach and honeynut/butternut squash mash](https://www.chezjk.com/recipes/sauteed-spot-prawns-with-bloomsdale-spinach-and-honeynut-butternut-squash-mash.md) (2025-02-12): From the caption: fresh spot prawns sautéed simply with garlic, lemon and parsley; wilted Bloomsdale spinach finished with green garlic; and a roasted squash mash brightened with Shared Cultures honeynut squash miso. Assumptions: spot prawns were fresh from Seaforager, the jarred honeynut miso is gluten-free, and 'green garlic' refers to young garlic stalks (substitute mild spring garlic or regular garlic if unavailable). Bay‑Area winter produce (Bloomsdale spinach) is used in February. - [Chermoula‑Baked Rockfish with Bharat Potatoes and Roasted Cabbage (tahina + shatta)](https://www.chezjk.com/recipes/chermoula-baked-rockfish-with-bharat-potatoes-and-roasted-cabbage-tahina-shatta.md) (2025-02-11): Weeknight plate of rockfish smeared with a bright chermoula, Indian‑style spiced roasted baby potatoes (called “Bharat” here — assumed to mean turmeric/cumin spiced), and charred cabbage finished with creamy tahina and a bright red shatta; photographed 2/12 so winter brassicas (cabbage) are in season in the Bay Area. Assumptions: ‘Bharat potatoes’ = small potato roast with Indian spices; shatta is a quick fresh red‑chile relish. - [Seared Root Down duck breast with kumquat pan sauce; roasted Brussels sprouts; sunchokes & delicata squash (with Nōma Project mixes)](https://www.chezjk.com/recipes/seared-root-down-duck-breast-with-kumquat-pan-sauce-roasted-brussels-sprouts-sun.md) (2025-02-10): Weeknight family hit: pan-seared duck breasts finished with a bright kumquat pan sauce, roasted Brussels sprouts tossed in the captioned Nōma Projects 'spice mix', and roasted sunchokes + delicata squash seasoned with the brand's pumpkin bushi blend. Assumes 2 large duck breasts (about 1¼–1½ lb total) to serve 4; assumes the two Nōma mixes are seasoning blends (use as a straight sprinkle). Bay‑Area February produce: Brussels sprouts, sunchokes and delicata are in season. - [EatBanza Rotini with Spigarello Riccia, Garlic & Parmesan](https://www.chezjk.com/recipes/eatbanza-rotini-with-spigarello-riccia-garlic-parmesan.md) (2025-02-06): Simple weeknight pasta: chickpea (EatBanza) rotini tossed with quickly sautéed spigarello riccia (curly Italian greens), garlic‑chili oil, reserved pasta water and grated cheese; finished with chopped parsley. Assumes the Instagram post used EatBanza chickpea rotini and a shower of grated Parmesan and parsley—photo shows scallion/green slices and bright chopped herbs. Spigarello is a cool‑season green (accessible in the Bay Area in February). - [Modernist-style Crab Bisque with Seared Tuna, Roasted Cabbage & Roasted Kabocha](https://www.chezjk.com/recipes/modernist-style-crab-bisque-with-seared-tuna-roasted-cabbage-roasted-kabocha.md) (2025-02-05): Photo-caption reconstruction: a Modernist Cuisine–inspired crab bisque served alongside seared tuna (Seaforager/ahi-style), a charred cabbage wedge and roasted kabocha squash wedges. Assumptions: tuna is seared rare, bisque follows a Modernist technique (roasted shells → concentrated shellfish stock → emulsified finish); recipe is adapted to be gluten-free and paleo-friendly (coconut cream + arrowroot/xanthan instead of dairy/roux). - [Turkey Meatballs with Braised Chard & Spigarello Kale and Cannellini Beans](https://www.chezjk.com/recipes/turkey-meatballs-with-braised-chard-spigarello-kale-and-cannellini-beans.md) (2025-02-04): A ChezJK reconstruction of an @nytcooking post: browned turkey meatballs served over braised chard + spigarello kale with cannellini beans and a quick pan sauce. Assumptions: meatball binder adapted to be gluten‑free (almond flour); cannellini beans are included as in the caption (note: beans are not paleo — see swaps). Bay Area winter greens (chard, spigarello) are in season for the original Feb post. - [Pork Chops with Lemon‑Caper Sauce, Maple Bacon Pecans Brussels Sprouts & Winter Mash](https://www.chezjk.com/recipes/pork-chops-with-lemon-caper-sauce-maple-bacon-pecans-brussels-sprouts-winter-mas.md) (2025-02-03): Reconstruction of the Instagram menu (NYT Cooking pork-chop inspiration). Assumes 4 bone‑in or thick boneless pork chops pan-seared and finished with a simple lemon‑caper pan sauce (white wine or chicken stock), oven‑roasted Brussels with chopped pecans and bacon glazed with maple, and a smooth winter vegetable mash (sweet potato-forward). Bay‑Area winter produce and pantry-forward techniques used; I assume the NYT method is a quick pan sauce after searing chops. - [Chilaquiles (made with leftover lengua broth) with guacamole, pickled red onions & eggs over medium](https://www.chezjk.com/recipes/chilaquiles-made-with-leftover-lengua-broth-with-guacamole-pickled-red-onions-eg.md) (2025-02-03): ChezJK-style chilaquiles using the concentrated cooking broth from last night’s lengua tacos as the braising liquid for a quick red chilaquiles sauce; topped with quick pickled red onions, fresh guacamole and two eggs per person cooked over-medium. Assumes you have leftover lengua broth (about 2 cups) — shredded lengua is optional to fold in. - [Lengua Tacos with Guajillo‑Onion Sauce, Pickled Red Onions and Green Beans with Pepitas](https://www.chezjk.com/recipes/lengua-tacos-with-guajillo-onion-sauce-pickled-red-onions-and-green-beans-with-p.md) (2025-02-02): Lengua (beef tongue) is poached until tender, shredded and crisped, then dressed with quick sautéed onions + peppers and bright pickled red onions; the poaching broth is strained and concentrated with rehydrated guajillo and more onion into a dipping/sauce (extra broth reserved for sipping birria‑style). Served with warm corn tortillas and a simple Bay Area winter green bean side tossed with toasted pepitas and cilantro. Assumptions: beef tongue used; green bell or poblano for the green pepper in photos. - [Seared Lamb Chops with Pine‑Nut & Date Spinach and Honeynut‑Miso Root & Cauliflower Mash](https://www.chezjk.com/recipes/seared-lamb-chops-with-pine-nut-date-spinach-and-honeynut-miso-root-cauliflower.md) (2025-02-01): Simple Shabbat plate from the caption: seared lamb chops finished with garlic + rosemary; wilted spinach tossed with toasted pine nuts and chopped dates (they were out of raisins); a creamy mash of root vegetables and cauliflower brightened with Shared Cultures honeynut miso. Assumptions: honeynut miso is the brand used and is gluten‑free (check label); root veg here are carrots + cauliflower to match the golden-orange mash in the photo. - [Kani-miso Baked Eggs with Chili-Avocado, Sauerkraut & Kabocha Greens](https://www.chezjk.com/recipes/kani-miso-baked-eggs-with-chili-avocado-sauerkraut-kabocha-greens.md) (2025-01-31): Reconstruction of the Instagram breakfast: a rich kani-miso (crab fat/tomalley + miso, sake and tamari) base with baked eggs, sliced avocado dressed with chili crunch, a small bowl of sauerkraut dusted with Japanese chili, and braised winter greens with kabocha squash finished with Shared Cultures shoyu. Assumptions: kani miso uses crab meat + tomalley; use gluten-free tamari in place of regular soy if needed. - [SF Winter Dungeness with Roasted Winter Veg & Baked Potato](https://www.chezjk.com/recipes/sf-winter-dungeness-with-roasted-winter-veg-baked-potato.md) (2025-01-30): A simple Bay‑Area winter plate: local Dungeness crab with lemon‑butter, charred winter vegetables (Brussels sprouts, broccoli, mushrooms + shallot) and a baked russet. Assumes whole Dungeness were steamed/boiled (photo shows a split, cooked crab). Serves 4. - [Roasted Sunchoke Bisque with Sunchoke Miso; Winter Vegetable Mash, Duck Fennel Sausage & Roasted Winter Vegetables](https://www.chezjk.com/recipes/roasted-sunchoke-bisque-with-sunchoke-miso-winter-vegetable-mash-duck-fennel-sau.md) (2025-01-28): A January Bay‑Area winter plate: a silky roasted sunchoke bisque brightened with Shared Cultures sunchoke miso, a carrot–celeriac–cauli mash, pan/oven duck fennel sausages (Brooklyn Cured in the caption) and a tray of roasted winter vegetables finished with Noma Projects mushroom garum and barley koji oil. Assumptions: the specialty condiments are used as-is; check the sausage label for gluten if needed. - [Instant Pot Rancho Gordo Yellow-Eye Beans with Smoked Ham Hock + Braised Collard Greens](https://www.chezjk.com/recipes/instant-pot-rancho-gordo-yellow-eye-beans-with-smoked-ham-hock-braised-collard-g.md) (2025-01-27): ChezJK-style InstantPot soul-food night: creamy Rancho Gordo yellow‑eye beans cooked with a smoked ham hock until spoon‑soft, finished with shredded ham and a splash of vinegar; braised collard greens cooked with the same smoky pork. Assumes use of dried yellow‑eye beans (photo & caption) and one large smoked ham hock; timing coordinates InstantPot beans with stovetop braise. - [GF Fusilli with Chicken, Sausage, Spinach & Leek Miso Cream Sauce](https://www.chezjk.com/recipes/gf-fusilli-with-chicken-sausage-spinach-leek-miso-cream-sauce.md) (2025-01-26): A refrigerator-clearout pasta: gluten-free fusilli tossed with leftover cooked chicken and sliced sausage, winter spinach and thinly sliced leek in a creamy sauce made from homemade chicken broth, butter and leek miso. Assumes Italian pork sausage (substitute your leftover sausage) and leftover cooked chicken; January in the Bay Area means local spinach or other winter greens. - [Braised Chicken with Spring Onion & Green Garlic, Roasted Brussels with 20‑Year Balsamic, Schmaltzy Roasted Potatoes](https://www.chezjk.com/recipes/braised-chicken-with-spring-onion-green-garlic-roasted-brussels-with-20-year-bal.md) (2025-01-24): A simple Shabbat plate: chicken legs braised with lots of spring onion/green garlic, caramelized roasted Brussels finished with a drizzle of very old balsamic, and baby potatoes roasted in schmaltz for extra savory crispness. Assumption: “green garlic” refers to young garlic (can be substituted with extra spring onions if unavailable). Serves 4. - [Winter Salmon & Roast Chicken Dinner — cured salmon amuse, gravlax starter, roast chicken with Puy lentils and roasted veg, cheese + dried-fruit finish](https://www.chezjk.com/recipes/winter-salmon-roast-chicken-dinner-cured-salmon-amuse-gravlax-starter-roast-chic.md) (2025-01-17): A multi-course home dinner (San Francisco, mid-Jan) built from the photos: a tiny amuse of sweet‑potato chips topped with salmon roe, a mache + dill‑cured salmon starter, a main of roasted chicken leg on a bed of sautéed mushrooms and braised Puy lentils with roasted cauliflower and broccolini, finishing cheese and dried fruit with tea and a little chocolate. Assumptions: the salmon is gravlax (dill‑cured) and the orange roe is salmon ikura; lentils are French/Puy. - [Lamb Chops with Green Garlic & Spring Onion Miso Pan Sauce, Roasted Parsnips (coriander + cumin) & Balsamic Brussels Sprouts](https://www.chezjk.com/recipes/lamb-chops-with-green-garlic-spring-onion-miso-pan-sauce-roasted-parsnips-corian.md) (2025-01-11): Shabbat dinner: pan‑seared lamb chops finished with a quick pan sauce of green garlic, spring onion and a mirepoix miso hit; roasted parsnip batons tossed with coriander + cumin; charred Brussels sprouts dressed with a tiny drizzle of 20‑yr aged balsamic. Assumes 4 servings and that the named SharedCultures mirepoix miso is used (see notes on gluten). - [Black Pepper–Lemongrass Dungeness Crab over SF‑Style Garlic Noodles](https://www.chezjk.com/recipes/black-pepper-lemongrass-dungeness-crab-over-sf-style-garlic-noodles.md) (2025-01-09): A Bay‑Area winter plate: peak‑season Dungeness finished in a punchy black pepper + lemongrass sauce and served over SF‑style garlicky noodles. Assumes whole cooked or live Dungeness available in January (typical SF season); recipe defaults gluten‑free and offers paleo swaps. - [Rockfish Fish Tacos with Cabbage Slaw & Citrus Salsa; Braised Greens; Roasted Butternut with Pepitas](https://www.chezjk.com/recipes/rockfish-fish-tacos-with-cabbage-slaw-citrus-salsa-braised-greens-roasted-butter.md) (2025-01-08): Reconstruction of a January Bay‑Area dinner: pan‑seared rockfish tacos (recipe credit noted to Hog Island Oyster Co.), a crunchy cabbage slaw with bright citrus salsa and cilantro‑lime crema, simple braised winter greens, and roasted butternut tossed with toasted pepitas and a chili‑seed finish. Assumptions: the fish is local rockfish (Seaforager credit in the caption), the greens are lacinato kale or similar, and the citrus salsa uses winter oranges (photo shows orange + paler green segments — assumed orange + lime segments). Serves 4. - [Chicken Parmesan Sausage with Roasted Sunchokes and Spinach with Raisins & Walnuts](https://www.chezjk.com/recipes/chicken-parmesan-sausage-with-roasted-sunchokes-and-spinach-with-raisins-walnuts.md) (2025-01-07): Plate matches the caption: a chicken-parmesan–style sausage, roasted sunchokes (Jerusalem artichokes) and wilted spinach studded with raisins and walnuts. Assumptions: the sausage in the photo is a pre-seasoned chicken sausage; this reconstruction keeps the meal gluten-free and gives a paleo-friendly option (see notes). Bay Area-seasonal note: sunchokes are a winter root — good for a January menu. - [Seared beef, roasted winter brassicas, charred cabbage with parsley‑almond vinaigrette, cauliflower fritters with dukkah, and a cacao‑date bowl](https://www.chezjk.com/recipes/seared-beef-roasted-winter-brassicas-charred-cabbage-with-parsley-almond-vinaigr.md) (2025-01-05): A composed weeknight plate: slices of rare seared beef with a mix of roasted cauliflower/broccolini, a charred cabbage wedge finished with a parsley‑almond vinaigrette, dark cauliflower‑based fritters sprinkled with a dukkah‑style pistachio‑seed crumb, plus a small braise of mushrooms/greens in a savory pan sauce. Dessert is a small cacao‑tahini bowl topped with roasted sweet potato chips, dates, pomegranate and coconut. Assumptions: the saucy bowl is a mushroom/pepper/greens braise (no visible bones), the dark patties are vegetable fritters, and the dessert sauce is a cacao/tahini or chocolate drizzle — I kept everything gluten‑free and paleo‑forward. - [Coconut-Poached Shrimp with Purple Sweet Potatoes over Coconut‑Braised Spinach & Leeks](https://www.chezjk.com/recipes/coconut-poached-shrimp-with-purple-sweet-potatoes-over-coconut-braised-spinach-l.md) (2024-12-18): From the caption/photo: peeled shrimp served in a coconut sauce beside chunky purple sweet potatoes, sitting on a coconut‑braised bed of spinach and sliced leeks. Assumption: the shrimp are poached in coconut milk (not deep‑fried coconut shrimp). December in the Bay Area = hardy greens (spinach, leeks) and winter sweet potatoes — recipe scaled for 4. - [Thai-style Coconut Fish Soup with Kabocha, Kale & Seaforager Blanquilo](https://www.chezjk.com/recipes/thai-style-coconut-fish-soup-with-kabocha-kale-seaforager-blanquilo.md) (2024-12-11): A wintery Bay Area take (Dec) on a light Thai coconut fish soup — kabocha for sweet-meaty body, lacinato kale for dark leafy bite, and a jarred/foraged seaweed from @seaforager called “blanquilo” used as a briny finishing element. Assumes blanquilo is a ready-to-eat foraged seaweed product; if not, treat it like wakame and rehydrate briefly. - [Shio-koji Salmon Collars with Roasted Delicata and Sautéed Swiss Chard](https://www.chezjk.com/recipes/shio-koji-salmon-collars-with-roasted-delicata-and-sauteed-swiss-chard.md) (2024-12-02): From the caption: salmon collars marinated in shio koji, with Swiss chard and delicata squash seasoned with @nomaprojects spice mix. Assumptions: salmon collars ~2 lb total for 4, the Nomá Projects blend is used as-is (I give a quick substitute), and the collars are finished at high heat (pan-sear + oven or broil). December in the Bay Area is good for storage squash and hardy greens like chard. - [Holiday Roast Turkey with Sweet Potato–Sausage Bake, Herb Stuffing, Roasted Brussels, Cauliflower Mash, Cranberry Sauce & Pumpkin-Almond Bake](https://www.chezjk.com/recipes/holiday-roast-turkey-with-sweet-potato-sausage-bake-herb-stuffing-roasted-brusse.md) (2024-12-02): Photos show carved roasted turkey pieces with classic Thanksgiving sides: a sweet potato + sausage casserole, a traditional bread stuffing, roasted Brussels sprouts, a smooth pale mash, bright homemade cranberry sauce, and a small pumpkin-based baked pudding topped with toasted coconut/pecans. Assumptions: turkey is bone‑in breast + leg pieces (roasted whole or carved), stuffing used day‑old bread (I give a gluten‑free swap), the mash is cauliflower for a paleo/GF default, and dessert is a pumpkin-almond baked porridge (paleo/GF). - [Baked Rockfish with Oniony Tahini, Roasted Cabbage & Chermoula, Ras el Hanout Parsnip Fries with Pistachio Dukkah](https://www.chezjk.com/recipes/baked-rockfish-with-oniony-tahini-roasted-cabbage-chermoula-ras-el-hanout-parsni.md) (2024-11-27): Reconstruction of the Instagram plate: Seaforager rockfish fillets baked and finished with an onion-forward tahini sauce; cabbage wedges roasted and dressed with a bright chermoula; parsnips cut like fries, tossed in ras el hanout and roasted, finished with a crunchy pistachio dukkah. Assumed 4 servings and a single-oven workflow (425°F) so everything can roast together. - [Paleo-style Bolognese with Banza Rotini and 72‑month Parmigiano](https://www.chezjk.com/recipes/paleo-style-bolognese-with-banza-rotini-and-72-month-parmigiano.md) (2024-11-26): Photo + caption show a slow meat ragu made with Stemple Creek “ancestral blend” served over Eat Banza rotini and finished with grated 72‑month Parmigiano and chopped parsley. Assumed ancestral blend = mixed ground beef/pork (Stemple Creek). Posted late November in the Bay Area (use parsley/root veg in season). Note: the ragu itself can be made paleo; the pictured pasta (chickpea rotini) and Parm are gluten‑free but not strictly paleo—see notes for swaps. - [Petrale Sole with Lemon-Caper Ghee, Butternut–Sweet Potato Miso Mash, and Roasted Brussels with 20‑yr Balsamic](https://www.chezjk.com/recipes/petrale-sole-with-lemon-caper-ghee-butternut-sweet-potato-miso-mash-and-roasted.md) (2024-11-26): Reconstruction from the caption and photo: simple pan‑seared petrale sole finished with a lemon–caper butter sauce (I swapped clarified butter/ghee to keep this paleo-friendly), a silky mash of roasted butternut squash + sweet potato folded with Shared Cultures miso, and charred roasted Brussels sprouts finished with 20‑year balsamic. Assumes 4 servings and 4 thin sole fillets. - [Pork & Greens Sausage with Braised Karinata Kale, Leeks & Mirepoix Miso; Roasted Sunchokes + Parsnip Fries](https://www.chezjk.com/recipes/pork-greens-sausage-with-braised-karinata-kale-leeks-mirepoix-miso-roasted-sunch.md) (2024-11-24): Reconstructing ChezJK-style plate from the caption and photo (late‑November Bay Area produce). Assumes pre-made pork + greens sausages from Fatted Calf (treat as raw sausage that needs to be brought to temp). The kale is Karinata (a winter kale similar to lacinato), braised with leeks and a shared‑cultures 'mirepoix miso' (fermented mirepoix blended with miso) — if you don't have that exact product, use a spoon of miso with cooked mirepoix. Sunchokes and parsnips are roasted as thick fries. - [Roast Lamb with Autumn Mushrooms, Crispy Baby Potatoes, Charred Flat Beans + Chocolate–Persimmon Bowl](https://www.chezjk.com/recipes/roast-lamb-with-autumn-mushrooms-crispy-baby-potatoes-charred-flat-beans-chocola.md) (2024-11-17): Plate from a late‑November Bay Area dinner: roast lamb sliced and tossed with autumn wild mushrooms and caramelized shallots, little roasted gold potatoes and charred flat green beans, finished with chopped parsley. Dessert is a quick chocolate–persimmon bowl topped with pomegranate, cacao nibs and toasted coconut. I assume the beans are Romano/flat snap beans and the mushrooms are mixed wild (chanterelles/oyster); dessert base is a cacao‑avocado or cacao‑banana paste. - [Miso-Marinated Black Cod with Nasu no Dengaku (Miso Eggplant) and Simmered Kabocha](https://www.chezjk.com/recipes/miso-marinated-black-cod-with-nasu-no-dengaku-miso-eggplant-and-simmered-kabocha.md) (2024-11-14): Reconstruction of the IG meal: miso‑marinated black cod (used a trio of misos in the caption), Japanese miso‑glazed eggplant (nasu no dengaku) using up the marinade, and simmered kabocha. Assumptions: miso used is a gluten‑free variety (label-check recommended); leftover marinade is reserved and cooked before glazing eggplant. November in the Bay Area = kabocha in season; local Pacific cod from a supplier like Seaforager fits the post. - [Autumn bowls: white‑bean + greens soup, pan‑fried tofu with roasted squash & chard, blistered tomatoes + burrata, and pumpkin‑chia parfait](https://www.chezjk.com/recipes/autumn-bowls-white-bean-greens-soup-pan-fried-tofu-with-roasted-squash-chard-bli.md) (2024-11-13): A composed family meal of three savory bowls and a small chia‑pudding parfait. I read the photos as: a leafy greens + roasted squash sauté with crispy tofu and walnuts; a brothy white‑bean + kale (or escarole) soup topped with grated hard cheese; a small bowl of blistered cherry tomatoes with baked/seared tofu 'fries' and burrata; and a finishing chia/pumpkin bowl topped with pomegranate, cacao nibs and toasted coconut. Assumptions: the orange cubes are roasted butternut or sweet potato; the small strips are tofu (could be tempeh); grated cheese on the soup is Parm (swap noted). - [Lamb Harissa & Preserved-Lemon Crepinettes with Roasted Red Kabocha, Pistachio Dukkah and Roasted Vegetables with Chermoula](https://www.chezjk.com/recipes/lamb-harissa-preserved-lemon-crepinettes-with-roasted-red-kabocha-pistachio-dukk.md) (2024-11-11): Reconstruction of a November Bay‑Area plate: Fatted Calf–style lamb crepinette flavored with harissa and preserved lemon, roasted red kabocha wedges sprinkled with a crunchy pistachio dukkah, and mixed roasted vegetables finished with bright chermoula. Assumes 4 servings and that caul fat is available; if not, form patties and sear/roast the same way. - [GF Gnocchi with Italian Heirloom Butternut, Walnuts, Spinach & Brown Butter](https://www.chezjk.com/recipes/gf-gnocchi-with-italian-heirloom-butternut-walnuts-spinach-brown-butter.md) (2024-11-11): A simple late‑autumn bowl: store‑bought gluten‑free gnocchi tossed with roasted Italian heirloom butternut squash, toasted walnuts, quick wilted spinach and a sage‑studded brown butter. Assumption: gnocchi is ready-to-cook store-bought GF potato/ricotta style; no cheese shown so kept optional. - [Ling Cod with Chanterelle Ragout, Green Bean Almondine, and Miso Mashed Butternut + Kabocha](https://www.chezjk.com/recipes/ling-cod-with-chanterelle-ragout-green-bean-almondine-and-miso-mashed-butternut.md) (2024-11-08): Straight from the caption: ling cod topped with a chanterelle ragout, green bean almondine, and mashed butternut + kabocha finished with Shared Cultures miso. Assumptions: “kabobs” in the caption reads as kabocha squash (common fall pairing with butternut) and the ragout is pan-finished (lightly sauced, not a heavy cream). Bay Area late‑fall produce — chanterelles, winter squash and green beans — inform quantities and timing. - [Sous‑Vide Swordfish with Caper + Garlic Brown Butter; Roasted Roots & Spring Beans](https://www.chezjk.com/recipes/sous-vide-swordfish-with-caper-garlic-brown-butter-roasted-roots-spring-beans.md) (2024-11-04): Reconstruction of the Instagram plate: premium swordfish (sous‑vide) finished with a caper + garlic brown butter (made pale0-friendly as browned ghee here), an assortment of roasted root/green vegetables (Brussels sprouts, broccoli, mushrooms, delicata/sweet potato), and blanched spring beans tossed with extra sauce. Assumptions: premium swordfish steaks ~1½ lb total for 4, delicata squash used for the striped roasted squash in the photo, and ghee substituted for butter to keep this paleo/gluten‑free. - [Chermoula Roasted Black Cod with Tahina‑Smothered Caramelized Cabbage and Roasted Hokkaido Squash (pomegranate + date syrup)](https://www.chezjk.com/recipes/chermoula-roasted-black-cod-with-tahina-smothered-caramelized-cabbage-and-roaste.md) (2024-10-30): Reconstruction of the Instagram plate: sablefish/black cod rubbed with a bright chermoula, a wedge or shredded cabbage caramelized and “smothered” in a lemony tahini, and roasted Hokkaido (kabocha) squash finished with pomegranate and date syrup and chopped walnuts. Assumptions: the Instagram “black cod” is sablefish; the pomegranate element is used as pomegranate molasses (dark glossy dots in photo) and date syrup for the sweet drizzle. - [Petrale Sole almandine with Roasted Delicata & Sunchokes and Balsamic Brussels Sprouts](https://www.chezjk.com/recipes/petrale-sole-almandine-with-roasted-delicata-sunchokes-and-balsamic-brussels-spr.md) (2024-10-25): A simple fall plate (Bay Area, late October) — pan-seared petrale sole with a lemony brown-butter/almond (almandine) topping, roasted delicata squash paired with sunchokes, and charred Brussels sprouts finished with balsamic. Assumed 4 small fillets (~4–6 oz each); almondine is kept paleo/gluten-free by using almond flour for a light dredge and ghee for browning. - [Oven‑Fried Buffalo Chicken Wings with String Beans Almondine and Roasted Sweet Potato Fries](https://www.chezjk.com/recipes/oven-fried-buffalo-chicken-wings-with-string-beans-almondine-and-roasted-sweet-p.md) (2024-10-20): Direct reconstruction of the Instagram plate: oven‑fried buffalo wings, green beans finished with chopped almonds, and roasted sweet potato fries seasoned with a 'secret' NomA spice mix. Assumptions: standard chicken wing pieces (drumettes + flats), the NomA mix is unknown so I provide a close substitute. Bay‑Area late‑October: green beans and sweet potatoes are in good supply. Serves 4. - [Black Cod with Walnut Tarator; Blue Hokkaido Squash with Tahina & Pomegranate; Roasted Romano Beans with Za’atar](https://www.chezjk.com/recipes/black-cod-with-walnut-tarator-blue-hokkaido-squash-with-tahina-pomegranate-roast.md) (2024-10-14): ChezJK riff on Zahav: buttery black cod finished with a walnut tarator, roasted Blue Hokkaido (Red Kuri-style) squash dressed with tahina and pomegranate molasses plus fresh arils, and blistered/roasted Romano beans tossed with za’atar. Assumptions: four 5–6 oz black cod portions (≈1.5 lb total) and use store-bought pomegranate molasses for speed. - [Roasted Chicken with Plums & Onions; Roasted Brussels with Walnuts & Pomegranate; Roasted Sunchokes](https://www.chezjk.com/recipes/roasted-chicken-with-plums-onions-roasted-brussels-with-walnuts-pomegranate-roas.md) (2024-10-11): A fall pre-fast spread (G’mar chatima tova). Assumption: the chicken shown are bone‑in, skin‑on thighs roasted with halved plums and red onion; sprouts are roasted, finished with chopped walnuts and a drizzle of pomegranate molasses; knobbly roasted sunchokes as the potato‑like side. Bay‑Area autumn produce (late plums, Brussels, sunchokes) informs timing and flavor. - [Room-temperature Summer Plate: Romano Beans, Moroccan Vegetable Medley, Bharat-spiced Chicken Livers & Chicken with Plums](https://www.chezjk.com/recipes/room-temperature-summer-plate-romano-beans-moroccan-vegetable-medley-bharat-spic.md) (2024-10-07): A cool-dinner plate served at room temperature on a hot evening. Photo and caption list: blanched Romano beans, a Moroccan-spiced roasted vegetable + chickpea medley, Bharat/Indian-spiced chicken livers with caramelized onions, and roast chicken with plums. I assume the Moroccan medley uses eggplant, zucchini, chickpeas and dried fruit (common in Bay Area fall produce), and the chicken is roasted and served with halved fresh plums and herbs. - [Chicken Braised with Plums & Pearl Onions; Spiced Vegetable Medley with Almonds & Raisins](https://www.chezjk.com/recipes/chicken-braised-with-plums-pearl-onions-spiced-vegetable-medley-with-almonds-rai.md) (2024-10-03): A Rosh Hashanah‑style dinner: bone‑in chicken roasted with seasonal Bay Area plums and pearl/onion rounds, served with a warm spiced vegetable medley studded with raisins and sliced almonds. Assumptions: photo shows bone‑in thighs and fresh plums; recipe scaled for 4 and kept paleo + gluten‑free. - [Pork crepinettes with sautéed lobster mushrooms, roasted Brussels sprouts & Hannah sweet potato fries](https://www.chezjk.com/recipes/pork-crepinettes-with-sauteed-lobster-mushrooms-roasted-brussels-sprouts-hannah.md) (2024-09-19): From the caption: store-bought (Fatted Calf) pork + lobster-mushroom crepinettes served with extra sautéed lobster mushrooms, roasted Brussels sprouts tossed with olive oil and balsamic, and Hannah sweet potato fries. Assumption: 4 individual crepinettes were used; lobster mushrooms are fresh (Bay Area late-summer/early-fall produce). - [Creamy Corn Pasta with Pancetta & Basil](https://www.chezjk.com/recipes/creamy-corn-pasta-with-pancetta-basil.md) (2024-09-16): Reconstruction of ChezJK's photo/caption: gluten-free Eat Banza (chickpea) pasta tossed in a silky, partially pureed corn cream, finished with crisp Canteen pancetta and fresh basil. Assumes late‑summer Bay Area corn (3–4 ears) and that the corn sauce is made by pureeing part of the kernels with cream and cheese. - [Foggy-Night Cannellini Stew with Pancetta, Roasted Early Girls & Braised Greens](https://www.chezjk.com/recipes/foggy-night-cannellini-stew-with-pancetta-roasted-early-girls-braised-greens.md) (2024-09-15): A quick, late-summer Bay Area stew built from fresh cannellini beans, rendered pancetta, roasted early‑girl tomatoes, zucchini, eggplant, fennel and carrots, finished with braised greens and a generous grate of 36‑month Parmesan. Assumption: “fresh beans” are shelled; if you only have canned beans use those and add them near the end. - [Lamb Chops with Duck-Fat Fingerlings, Roasted Zucchini & Spring Onions, Mushrooms, and Early Girl Tomato & Basil Salad](https://www.chezjk.com/recipes/lamb-chops-with-duck-fat-fingerlings-roasted-zucchini-spring-onions-mushrooms-an.md) (2024-09-13): A Shabbat plate: pan-seared/oven-finished lamb chops with garlicky roasted mushrooms, crisp duck‑fat fingerling potatoes, roasted zucchini and spring onions finished with a 12‑year balsamic drizzle, and a simple Early Girl tomato + basil salad. Assumes 4 single lamb chops (bone-in or frenched) and shimeji/ornamental mushrooms (photo suggests small clustered mushrooms). Bay‑area late‑summer produce (early girls, zucchini, basil) used. - [Duck Confit with Warm Pluots, Romano Beans (BBQ), and Roasted Delicata](https://www.chezjk.com/recipes/duck-confit-with-warm-pluots-romano-beans-bbq-and-roasted-delicata.md) (2024-09-12): Takeaway duck confit (Fatted Calf in the caption) dressed with quick-warmed pluots, sautéed flat/Romano beans finished with a spoon of Noma Projects BBQ, and roasted delicata squash — a simple shoulder‑season plate using September Bay Area produce. Assumes store-bought confit legs that just need reheating and that the BBQ sauce is the bottled variety named in the caption. - [Late‑Summer Plate: Herb Sausage, Roasted Baby Potatoes, Summer Ratatouille + Fresh Tomato & Burrata with Basil](https://www.chezjk.com/recipes/late-summer-plate-herb-sausage-roasted-baby-potatoes-summer-ratatouille-fresh-to.md) (2024-09-05): From a Sept. 6 Bay Area feed — a plate of herbed coiled sausages, crisp roasted baby potatoes, a stewy summer vegetable ragout (ratatouille-style), plus two fresh salads: a classic tomato + creamy cheese with basil and a small basil + yellow fruit/cucumber salad. Assumptions: the creamy base under the sliced tomatoes is burrata (labneh or fresh mozzarella would work) and the small yellow pieces in the basil salad are yellow plums or yellow cherry tomatoes — swap to local stone fruit if you prefer. - [Late‑Summer Spread: Rolled roast with clams & braising greens, roasted summer veg, cucumber‑peach basil salad, tomato‑ricotta with nasturtiums & corn](https://www.chezjk.com/recipes/late-summer-spread-rolled-roast-with-clams-braising-greens-roasted-summer-veg-cu.md) (2024-09-04): A Bay‑Area late‑summer meal (photos dated early September): a scored, rolled roast braised briefly with littleneck clams and a pile of bitter/salad greens; a tray of charred zucchini/eggplant/cherry tomatoes; a crisp cucumber + stone fruit + basil salad; a heaping tomato salad spread over whipped ricotta and topped with bright nasturtium flowers; boiled sweet corn. I’m assuming the protein is a boneless rolled pork roast (porchetta style) — photos show scored fat and a clams/greens braise around it. Quantities scaled for ~4 people. - [Seared Sous‑Vide Ahi over Corn Purée with Dragon Tongue Beans (mushroom garum + barley koji) and Roasted Sweet Potatoes](https://www.chezjk.com/recipes/seared-sous-vide-ahi-over-corn-puree-with-dragon-tongue-beans-mushroom-garum-bar.md) (2024-09-04): Reconstruction of the Instagram plate: sous‑vide then seared ahi from Seaforager set on a silky corn purée, long Dragon Tongue beans dressed with mushroom garum and finished with barley koji, and simply roasted sweet potatoes. Assumptions: 1″ tuna steaks (~6 oz each); the caption’s “mushroom garum” and “barley koji” are used as a finishing condiment and sprinkle — barley koji contains gluten (see notes). - [Sous‑vide Coulotte with blistered tomatoes & balsamic, roasted zucchini + eggplant, tallow‑roasted Nicola potatoes](https://www.chezjk.com/recipes/sous-vide-coulotte-with-blistered-tomatoes-balsamic-roasted-zucchini-eggplant-ta.md) (2024-08-30): Late‑August Bay Area dinner: sous‑vide coulotte (top‑sirloin cap) from Stemple Creek, quick blistered cherry tomatoes finished with a 20‑yr balsamic, roasted summer squash and eggplant with fresh basil and 12‑yr balsamic, and crispy Nicola potatoes roasted in beef tallow. Assumes a 1.5–2 lb coulotte trimmed for 4 people; timing set so potatoes roast while the steak cooks sous‑vide and vegetables finish last for peak heat and texture. - [Butter‑Basted Swordfish with Hacked Summer Ratatouille over Fresh Cannellini Beans](https://www.chezjk.com/recipes/butter-basted-swordfish-with-hacked-summer-ratatouille-over-fresh-cannellini-bea.md) (2024-08-29): Late‑August Bay Area plate: locally sourced swordfish (shoutout @seaforager) butter‑basted and topped with a quick, chunky summer ratatouille (cherry tomatoes, zucchini, eggplant, onion, basil) served over fresh shelled cannellini beans. Assumes fresh shelled cannellini rather than dried; keeps the dish rustic and fast. - [Miso‑Marinated Yellowtail Jack Collar with Fried Japanese Sweet Potatoes & Romano Beans in Black‑Trumpet Miso Butter](https://www.chezjk.com/recipes/miso-marinated-yellowtail-jack-collar-with-fried-japanese-sweet-potatoes-romano.md) (2024-08-28): Reconstruction of the Instagram meal: miso‑marinated yellowtail (jack) collar roasted/grilled until charred, satsuma‑imo (Japanese sweet potato) sliced and fried, and Romano (flat) beans finished with a black‑trumpet mushroom miso butter. Assumptions: yellowtail jack collar ~1.5–2 lb total for 4, “black trumpet miso Hutter” in the caption is treated as a black‑trumpet mushroom + miso butter (Hutter likely = butter or a brand). - [Lemon Za'atar Chicken with Israeli-Style Corn Ribs & Roasted Veggies with Tahina](https://www.chezjk.com/recipes/lemon-za-atar-chicken-with-israeli-style-corn-ribs-roasted-veggies-with-tahina.md) (2024-08-26): Photo and caption show roasted summer vegetables with tahina, Israeli-style corn ribs (cut/charred corn), and lemon + za'atar chicken — I assume bone-in chicken thighs and late‑August Bay Area summer veg (sweet corn, zucchini, cherry tomatoes, shishitos). Kept this reconstruction gluten‑free and dairy‑free (tahina in place of yogurt); corn is included as in the original (not paleo). - [Shabbat: Lemon Za’atar Chicken with Bharat-Spiced Roasted Potatoes & Roasted Summer Squash with Pistachios + Blossoms](https://www.chezjk.com/recipes/shabbat-lemon-za-atar-chicken-with-bharat-spiced-roasted-potatoes-roasted-summer.md) (2024-08-24): Family-style Shabbat spread inspired by the Falastin Cookbook’s lemon za’atar chicken (assumed bone-in pieces roasted with lemon, za’atar and a parsley-herb finish). Photo/caption date (late August, Bay Area) points to summer squash and squash blossoms in season and small new potatoes. I’ve kept the meal paleo + gluten-free (and dairy-free) and written timing so one oven handles everything. - [Pasta with Burst Cherry Tomatoes and XO Sauce](https://www.chezjk.com/recipes/pasta-with-burst-cherry-tomatoes-and-xo-sauce.md) (2024-08-20): ChezJK reconstruction of a Serious Eats recipe: short twisted pasta tossed with blistered cherry tomatoes, peppery greens, and a spoonful of homemade XO sauce on top. Assumes the XO is the traditional dried‑seafood + cured‑ham style; pasta can be swapped for a gluten‑free shape and tamari used to keep the sauce gluten‑free. - [Shio‑Koji Salmon Collars & Bellies with Nasu no Dengaku and Fried Japanese Sweet Potatoes](https://www.chezjk.com/recipes/shio-koji-salmon-collars-bellies-with-nasu-no-dengaku-and-fried-japanese-sweet-p.md) (2024-08-19): Late‑summer Bay Area plate: salmon collars and bellies marinated briefly in shio koji and finished with ponzu; miso‑glazed Japanese eggplant (nasu no dengaku); fried Japanese (satsuma) sweet potato rounds tossed with shichimi and sesame. Assumption: shio koji used as a short marinade (30–60 min) and eggplant is broiled to caramelize the glaze. - [Lemony Swordfish with Summer Ratatouille, Dragon Tongue Beans + Vegan XO, and Pan‑Roasted Corn with Miso Butter](https://www.chezjk.com/recipes/lemony-swordfish-with-summer-ratatouille-dragon-tongue-beans-vegan-xo-and-pan-ro.md) (2024-08-15): Summer plate (Bay Area, mid‑August): seared lemony swordfish finished with a chunky tomato‑basil ratatouille, long pale dragon‑tongue beans topped with a dollop of vegan XO, and charred sweet corn tossed with miso butter. Assumes swordfish steaks and fresh summer corn/beans/tomatoes were used; quantities scaled for 4 servings. - [GF Cascarelle Carbonara with Guanciale, Fava Beans & English Peas; Heirloom Tomato, Basil & Feta Salad](https://www.chezjk.com/recipes/gf-cascarelle-carbonara-with-guanciale-fava-beans-english-peas-heirloom-tomato-b.md) (2024-08-13): A summer Bay‑Area dinner: fresh GF cascarelle tossed as a carbonara with crisp guanciale and shelled favas + English peas, served with a simple heirloom tomato, basil and Achadinha feta salad. Assumes fresh shelled favas and peas (blanched), Mill Valley Pasta cascarelle is fresh and gluten‑free, and traditional egg + Pecorino carbonara technique. - [Pan-roasted Fatted Calf Sausage with Blue Lake Beans, Corn + Butter‑Bean Succotash and Refried Smashed Potato](https://www.chezjk.com/recipes/pan-roasted-fatted-calf-sausage-with-blue-lake-beans-corn-butter-bean-succotash.md) (2024-08-12): Summer supper built from the caption: Blue Lake (green) beans from Iacopi Farms, roasted almonds + herbs, a Fatted Calf sausage, a corn + butter‑bean succotash, and a leftover smashed potato fried in the sausage fat. Assumptions: ‘Blue Lake’ = Blue Lake green beans; butter beans = large lima beans; Fatted Calf sausage is treated as gluten‑free (check package if you need strict GF). - [Welcome Home Benjamin: Flat Iron & Spider Steak with Cherry Tomato-Balsamic, Tallow Smashed Potatoes, Roasted Broccoli with Larson](https://www.chezjk.com/recipes/welcome-home-benjamin-flat-iron-spider-steak-with-cherry-tomato-balsamic-tallow.md) (2024-08-11): Late‑summer Bay Area plate (Aug 12): two Fallon Hills steaks topped with jammy cherry tomatoes and 20‑year balsamic; broccoli roasted with small pieces of Canteen Meats “Larson” and dressed with 12‑year balsamic; tallow‑roasted smashed potatoes from Zuckerman’s Farm. Assumptions: “Larson” is a small cured/sausage-style product from Canteen Meats; 20‑yr balsamic is used primarily as a finishing drizzle. - [Shabbat Chicken Thighs with Schmaltzy Tomatoes & Spring Onion; Duck-Fat Roasted Potatoes; Ratatouille](https://www.chezjk.com/recipes/shabbat-chicken-thighs-with-schmaltzy-tomatoes-spring-onion-duck-fat-roasted-pot.md) (2024-08-09): A late-summer Bay Area plate (Aug) built from the caption: skin-on chicken thighs cooked with rendered chicken fat, tomatoes and spring onion (inspired by @clarkbar); small potatoes roasted in duck fat; and a tomato-forward ratatouille finished with lots of chiffonade basil. Assumptions: “schmaltzy” means using rendered chicken fat for the tomato/onion sauce; ratatouille is a braised veg mix rather than a layered tian. - [Mortar‑and‑Pestle Basil Pesto with Banza Rigatoni and Simple Tomato + Basil](https://www.chezjk.com/recipes/mortar-and-pestle-basil-pesto-with-banza-rigatoni-and-simple-tomato-basil.md) (2024-08-08): Summer dinner: classic basil pesto made in a mortar & pestle (caption notes Fifth Crow Farm basil and a 36‑month Parmigiano Reggiano from Italy), tossed with Banza rigatoni (gluten‑free chickpea pasta) and served with sliced ripe tomatoes dressed with olive oil and torn basil. Assumptions: classic pine‑nut pesto recipe was used; photo shows a short pasta but caption names Banza rigatoni. - [Yellowtail Jack with Roasted Cherry Tomatoes over Summer Succotash](https://www.chezjk.com/recipes/yellowtail-jack-with-roasted-cherry-tomatoes-over-summer-succotash.md) (2024-08-07): Fresh yellowtail jack (from Seaforager) served with blistered/roasted cherry tomatoes on a summer succotash of corn, white beans and zucchini — Bay Area late‑summer produce (corn, tomatoes, zucchini) assumed. I’ve preserved the white beans seen in the photo; see notes for a paleo swap. - [Sous‑Vide Swordfish with Salsa Verde, Fresh Cannellini & Braised Romano Beans](https://www.chezjk.com/recipes/sous-vide-swordfish-with-salsa-verde-fresh-cannellini-braised-romano-beans.md) (2024-08-06): From the caption: premium swordfish (Seaforager) cooked sous‑vide, topped with a bright Italian salsa verde, served with simply dressed fresh cannellini beans and tomato‑braised Romano (flat) beans. Assumptions: traditional Italian‑style salsa verde (parsley/capers/shallot), swordfish sous‑vide at 52°C (125°F) for a tender, just‑done texture, and 'fresh' cannellini means shelled fresh or canned as a shortcut. Bay Area August produce: summer tomatoes and fresh beans. - [Tofu with Vegan XO; Shishito with Tamari; Salmon Wings with Rhubarb-Tamari; Dragon Tongue Beans & Fried Japanese Sweet Potatoes](https://www.chezjk.com/recipes/tofu-with-vegan-xo-shishito-with-tamari-salmon-wings-with-rhubarb-tamari-dragon.md) (2024-08-05): A late-summer Bay Area plate built from the original caption: chilled tofu dressed with a chunky vegan XO, blistered shishitos with shoyu (use tamari for GF), roasted/ broiled salmon wings glazed with a rhubarb–tamari reduction, quick-sautéed dragon-tongue beans finished with a Kyoto-style pea/miso dressing, and crisped Japanese sweet potato rounds. Assumptions: “vegan XO” is a savory umami condiment (dried shiitake + aromatics) and “Kyoto peaso” is a pea/miso-style seasoning — I provide simple swaps to recreate both. - [Lamb Crepinette with Roasted Stone Fruit & Potatoes, Dragon Tongue Beans with Preserved Lemon & Almonds, Boiled Corn on the Cob](https://www.chezjk.com/recipes/lamb-crepinette-with-roasted-stone-fruit-potatoes-dragon-tongue-beans-with-prese.md) (2024-08-05): Reconstruction from the caption and photo (Fatted Calf crepinettes, purple-striped dragon tongue beans, whole ears of corn). Assumes the crepinettes are pre-wrapped in caul fat and the stone fruit are peaches/nectarines pan-roasted with small potatoes. - [Korean Market Spread — Kimchi Fried Rice with Banchan](https://www.chezjk.com/recipes/korean-market-spread-kimchi-fried-rice-with-banchan.md) (2024-08-02): A late-summer Bay Area Korean night built from farmers‑market finds: blistered shishitos and long beans, quick cherry‑tomato kimchi, stir‑fried dried anchovies, marinated chilled tofu, a few store kimchis, and a big skillet of kimchi fried rice. I assume the kimchi used is spicy and has some juice (helpful for the fried rice). Recipes scaled for 4 and kept gluten‑free (use tamari). - [Summer Dinner for a Friend: Early Girl Soup, Two Tomato Salads, Duck Two Ways, and Brown‑Butter Peaches](https://www.chezjk.com/recipes/summer-dinner-for-a-friend-early-girl-soup-two-tomato-salads-duck-two-ways-and-b.md) (2024-07-29): Reconstruction of the July SF dinner from the caption and photos. Peak-season tomatoes, corn, berries, pluots, and peaches drive the menu. Assumptions: the soup is a warm roasted-Early-Girl puree topped with a light tofu–sesame mousse; lardo is served paper-thin on toasted sourdough; the duck breast is cooked medium‑rare with a quick blackberry pan sauce; sweet potato mash is enriched with Shared Cultures honeynut miso; beans are simply glazed; dessert uses lightly sweetened whipped kefir. Paleo/GF paths are noted where bread and dairy appear. - [Pan‑seared Halibut with Cherry Tomato Salsa, Summer Ratatouille & Triple‑Corn Pan](https://www.chezjk.com/recipes/pan-seared-halibut-with-cherry-tomato-salsa-summer-ratatouille-triple-corn-pan.md) (2024-07-28): A July Bay‑Area summer plate: simply pan‑seared halibut topped with a bright cherry‑tomato + scallion salsa (credit @seaforager), a chunky tomato‑forward ratatouille, and pan‑roasted corn kernels braised in corn stock with corn‑miso butter for "triple corn" intensity. Assumptions: corn miso butter refers to a corn‑based miso butter product (see notes for swaps). Serves 4. - [Gently Butter‑Basted Halibut with Noma Ocean Crème, Lightly Roasted Heirloom Tomatoes & Gently Cooked White Corn](https://www.chezjk.com/recipes/gently-butter-basted-halibut-with-noma-ocean-creme-lightly-roasted-heirloom-toma.md) (2024-07-24): Summer meal (SF, late July) built from the caption: halibut from a local fishmonger gently butter‑basted and topped with Noma Projects ocean crème; lightly roasted heirloom tomatoes finished with torn basil and a 12‑year balsamic; fresh white corn prepared with the new Serious Eats “gently cooked” approach. Assumptions: ocean crème is a ready‑to‑use condiment (no cooking required) and the Serious Eats method referenced is the quick simmer/brief cook for very fresh corn. - [Chorizo, Almonds & Blistered Dragon‑Tongue Beans with Braised Corn, Chile & Feta](https://www.chezjk.com/recipes/chorizo-almonds-blistered-dragon-tongue-beans-with-braised-corn-chile-feta.md) (2024-07-21): A simple summer plate: loose fresh chorizo crumbled and browned with toasted almonds and blistered dragon‑tongue (flat) beans, served alongside gently braised summer sweet corn finished with chile and crumbled feta (inspired by Gjelina). Assumes fresh pork chorizo (loose) and mid‑July Bay Area corn and beans. - [Green Shakshuka with Avocado, Za’atar, Tahina & Zhug](https://www.chezjk.com/recipes/green-shakshuka-with-avocado-za-atar-tahina-zhug.md) (2024-07-21): Summer (Bay Area) green shakshuka — eggs poached in a bright herb-and-spinach sauce, finished with a dollop of tahina, a spoon of fiery zhug, sliced avocado sprinkled with za’atar and sesame. Assumption: the green sauce is a spinach + parsley/cilantro base (common for “green shakshuka”). - [Shio‑koji Sea Bass Collar with Smashed Fingerlings and Summer Ratatouille](https://www.chezjk.com/recipes/shio-koji-sea-bass-collar-with-smashed-fingerlings-and-summer-ratatouille.md) (2024-07-18): From the caption/photos: a sea bass collar (shio koji–marinated) pan‑seared then roasted, served with smashed fingerling potatoes and a tomato‑eggplant ratatouille finished with torn basil. Assumptions: one large collar (about 1–1.5 lb) feeds 4 when served with the two sides; summer Bay Area produce (eggplant, tomatoes, basil, peppers) used. - [Pork & Mushroom Crepinette with Grilled Peach, Summer Succotash and Heirloom Tomato-Basil Salad](https://www.chezjk.com/recipes/pork-mushroom-crepinette-with-grilled-peach-summer-succotash-and-heirloom-tomato.md) (2024-07-17): Reconstruction of a July Bay Area plate: a Fatted Calf pork + mushroom crepinette finished with a caramelized peach half, a summer succotash (corn, zucchini, beans, blistered tomatoes, basil) and a simple heirloom tomato + basil salad dressed with Bariani olive oil. Assumes crepinettes were pre-made/store-bought and plate serves four. - [Black Cod & Halibut Cheeks with Summertime Corn + Shelling Bean Succotash](https://www.chezjk.com/recipes/black-cod-halibut-cheeks-with-summertime-corn-shelling-bean-succotash.md) (2024-07-15): Two white-fish preparations (skin-on black cod, seared halibut cheeks) plated across a summer succotash of corn, fresh shelling beans, small summer squash (listed as “romesco” squash in the caption), gypsy peppers and Early Girl tomatoes; fish are finished by spooning hot butter over the fillets. Assumptions: “romesco squash” = small summer squash/zucchini; shelling beans = fresh lima/cranberry/butter beans if available. - [SF Farmers Market Sand Dabs with Cherry‑Caper Sauce, Romesco Squash & Peppers over Fresh Cranberry Beans](https://www.chezjk.com/recipes/sf-farmers-market-sand-dabs-with-cherry-caper-sauce-romesco-squash-peppers-over.md) (2024-07-14): A July Bay‑Area market plate: pan‑fried sand dabs finished with a bright cherry‑tomato + caper topping, roast/charred jimmy nardello peppers and baby summer squash tossed with a simple almond romesco, all served over freshly shelled cranberry beans with a few blistered shishitos for the cooks. Assumptions: sand dabs are small whole/filleted fish, cranberry beans are fresh (not dried), romesco is made without bread so stays gluten‑free. - [Summertime Shakshuka with Jimmy Nardello Peppers, Eggplant, Harissa Sauerkraut & Arabic Hawaj Coffee](https://www.chezjk.com/recipes/summertime-shakshuka-with-jimmy-nardello-peppers-eggplant-harissa-sauerkraut-ara.md) (2024-07-14): A summer shakshuka that leans bright and green — smoky tomato base with charred Jimmy Nardello peppers and tender eggplant, eggs poached in the sauce, finished with a green herb sauce, tahini, and a spoonful of harissa; served alongside sauerkraut spiked with smoky Zwita harissa and a cup of Arabic (hawaij) coffee. Assumptions: the creamy dollop in the photo is tahini sauce (not yogurt), and the green condiment is a parsley/cilantro herb sauce (zhug/chimichurri style). - [Pasta alla Norma with Whipped Ricotta & Stone Fruit Dessert](https://www.chezjk.com/recipes/pasta-alla-norma-with-whipped-ricotta-stone-fruit-dessert.md) (2024-07-11): Classic Sicilian Pasta alla Norma (eggplant + tomato sauce, tossed with pasta and lots of shredded ricotta/ricotta salata and basil). Dessert is simply whipped ricotta with sliced summer stone fruit, a drizzle of balsamic and cacao nibs. Assumptions: the white shredded cheese in the photo is ricotta salata (or a firm ricotta); fruit are July local peaches/plums/nectarines. - [Ferry Plaza Summer Dinner: Pork Crepinettes with Jim‑Nardello & Shishitos, Grilled Corn, Dragon Tongue Beans; Stone Fruit & Whipped Lemon‑Honey Ricotta](https://www.chezjk.com/recipes/ferry-plaza-summer-dinner-pork-crepinettes-with-jim-nardello-shishitos-grilled-c.md) (2024-07-08): A summertime Bay Area market dinner (Ferry Plaza) built from the post: pork crepinettes with Jimmy Nardello peppers, blistered shishitos tossed with shoyu, fresh corn, dragon tongue beans cooked in the crepinette fat, and a simple stone‑fruit dessert with balsamic, whipped lemon‑honey ricotta and cocoa nibs. Assumes 4 preformed crepinettes ~6–8 oz each; shoyu can be swapped for tamari to keep things reliably gluten‑free. - [Lime‑Cured Anchovies over Basil & Fresh Tomato (Anchovy Bar)](https://www.chezjk.com/recipes/lime-cured-anchovies-over-basil-fresh-tomato-anchovy-bar.md) (2024-07-07): From the caption: fresh anchovies cured briefly in lime, served over basil and a raw tomato 'pool' — a light July Bay Area plate using peak tomatoes and basil. Assumes you have whole fresh anchovies filleted and pin-boned (photo shows fillets). - [Butter‑basted Halibut Cheeks & Salmon Bellies with Miso‑Butter Pan‑Roasted Corn, Zucchini with Basil, and Summer Corn‑Lentil Salad](https://www.chezjk.com/recipes/butter-basted-halibut-cheeks-salmon-bellies-with-miso-butter-pan-roasted-corn-zu.md) (2024-07-06): A Ferry Plaza summer dinner (July) built around butter‑basted halibut cheeks with a few salmon bellies, charred miso‑butter corn, pan‑roasted summer squash with basil, and a corn‑forward lentil salad. Assumptions: the grain‑like element in the photo is a small lentil/corn salad — I make that optional for strict paleo (omit lentils and use extra corn/seed crunch). Nasturtium flowers and thyme are the finishing garnishes. - [Fourth of July Oysters with Summer Garden Salad and Two Condiments](https://www.chezjk.com/recipes/fourth-of-july-oysters-with-summer-garden-salad-and-two-condiments.md) (2024-07-04): A Bay‑Area summer lunch: local oysters on the half shell served with two small-batch condiments (bottle labels read like a pepper jam and an "ocean à la crème") plus a bright garden salad studded with roasted beets, cauliflower, pistachios and edible nasturtium flowers. Assumptions: the pictured bottles are a pepper-style condiment and a creamy, ocean‑seasoned sauce — both recreated here in paleo / gluten‑free forms; salad components reflect what’s visible in the photo. - [Omakase-style nigiri (zuke, aburi, and toro)](https://www.chezjk.com/recipes/omakase-style-nigiri-zuke-aburi-and-toro.md) (2024-07-03): Photos/caption show an omakase flight of nigiri—multiple cuts of tuna with a dark soy glaze and a lightly seared piece; I’m assuming the fish shown are akami (zuke), aburi (seared) tuna, and toro (fatty tuna). This recipe reproduces the common nigiri components and service order for a 4-person home omakase. I use tamari for a gluten-free finish (common in Bay Area sushi at summer omakase). - [At-Home Omakase: Dashi, Small Plates & Nigiri](https://www.chezjk.com/recipes/at-home-omakase-dashi-small-plates-nigiri.md) (2024-07-03): A home omakase to celebrate the kids — seasonal Bay Area summer plates: chilled rose kombucha, a clear dashi, small vegetable plates (dressed parsnips & green beans, tomato salad, asparagus gomae), an avocado + ikura bowl, oyster with pepper-tamari, fried anchovies with shichimi, tuna zuke and nigiri (o-toro + hamachi), finishing with sesame–chocolate tahini and summer fruit. Assumptions: fish was sashimi-grade from Seaforager; tamari/shoyu/miso referenced in caption (use tamari if you need GF); sushi rice is optional (see notes for paleo swap). Serves 4. - [Smelt and Cherry Tomato Ragu over Fresh Shelling Beans](https://www.chezjk.com/recipes/smelt-and-cherry-tomato-ragu-over-fresh-shelling-beans.md) (2024-07-02): Inspired by an Italian fish ragu and a jar of smelts saved from earlier in the year: roasted + fresh cherry tomatoes and shredded smelts tossed with sautéed aromatics, served on a bed of just-cooked fresh shelling beans and finished with basil and good olive oil. Assumption: “fresh shelling beans” here means young lima/butter-style shelling beans (common in Bay Area summer); if you meant favas, see notes. - [Smelt Tray Bake with Cherry Tomatoes & Spring Onions, Roasted Green Beans (12‑yr Balsamic), and Parsnip Fries](https://www.chezjk.com/recipes/smelt-tray-bake-with-cherry-tomatoes-spring-onions-roasted-green-beans-12-yr-bal.md) (2024-07-01): Simple summer plate built from frozen whole smelt roasted with cherry tomatoes and spring onions, blistered green beans finished with aged (12‑year) balsamic, and oven roasted parsnip 'fries'. Assumes small whole smelt (unfilleted) were used from the caption/photo; bones are left intact and fish are roasted quickly until golden. - [Ribeye with Charred Cherry Tomatoes & 20‑yr Balsamic; Zucchini + Spring Onions with 12‑yr; Fresh Shelling Beans; Strawberries + 12‑yr for Dessert](https://www.chezjk.com/recipes/ribeye-with-charred-cherry-tomatoes-20-yr-balsamic-zucchini-spring-onions-with-1.md) (2024-06-30): A simple July Bay‑Area dinner built around a Stemple Creek ribeye and several aged balsamics from an Italian producer: steak finished with charred cherry tomatoes, basil and 20‑year balsamic; pan‑seared zucchini and spring onions finished with 12‑year; fresh shelling beans (fresh favas or similar) simply cooked; strawberries with 12‑year and cracked pepper for dessert. Assumptions: “fresh shelling beans” = fava/broad beans (if you have a different shelling bean, cook similarly). - [Shabbat Lamb Chops with Parsley Sauce, Za’atar Sweet Potato Fries & Roasted Cauliflower with Hazelnut Dukkah](https://www.chezjk.com/recipes/shabbat-lamb-chops-with-parsley-sauce-za-atar-sweet-potato-fries-roasted-caulifl.md) (2024-06-07): A simple Shabbat plate from the caption: pan-seared lamb chops served with a bright parsley sauce, oven-roasted sweet potato fries tossed with za’atar, and charred roasted cauliflower finished with a crunchy hazelnut dukkah. Assumes 4 servings and a chimichurri-style parsley sauce; timing and quantities are practical home-cook estimates. - [Miso‑Basted Black Cod with Shoyu Zucchini & Tahini‑Cashew Miso Roasted Japanese Sweet Potatoes](https://www.chezjk.com/recipes/miso-basted-black-cod-with-shoyu-zucchini-tahini-cashew-miso-roasted-japanese-sw.md) (2024-06-06): June Bay‑Area dinner: black cod basted with an elderflower miso ghee, quick pan zucchini tossed in two shoyus and shichimi, and roasted Japanese sweet potatoes finished with a tahini + cashew‑miso glaze. Assumes the branded misos/shoyus in the caption; I suggest paleo swaps where possible (ghee, coconut aminos, use cashew miso already called for). Serves 4. - [Shavuot Trio Firsts + Falastin Salmon, Spring Veg & Broiled Nectarines](https://www.chezjk.com/recipes/shavuot-trio-firsts-falastin-salmon-spring-veg-broiled-nectarines.md) (2024-06-03): A Shavuot-inspired dinner built from the caption: trio of dairy first courses (cream of cauliflower soup, a crustless zucchini pashtida, and a snap-pea/radish/mint salad with ricotta), a Falastin-cookbook–style salmon with bright parsley oil on roasted spring onions plus roasted asparagus and Indian-spiced (“Bharat”) baby potatoes, finished with broiled nectarines and whipped lemon-honey ricotta. Assumptions: pashtida is a crustless egg/cheese bake (gluten-free); salmon is simply roasted and finished with a parsley oil adapted from Falastin-style flavors. - [Zucchini Pashtida with Walnut‑Balsamic Cheese + Beef Ragu over Banza (chickpea) Pasta](https://www.chezjk.com/recipes/zucchini-pashtida-with-walnut-balsamic-cheese-beef-ragu-over-banza-chickpea-past.md) (2024-06-02): June dinner: a wedge of zucchini pashtida (egg‑and‑zucchini pie) with extra grated cheese, a small plate of cheese + walnuts drizzled with balsamic, and a slow ragu tossed with Eat Banza chickpea pasta. Assumptions: pashtida is egg/cheese based and kept gluten‑free with almond flour; ragu is a classic beef (can do beef+pork) tomato ragu; Banza = chickpea pasta (gluten‑free but not paleo). - [Pan‑Roasted Pork Sausage with Corn‑on‑Corn Miso Butter and Roasted Broccoli & Cauliflower](https://www.chezjk.com/recipes/pan-roasted-pork-sausage-with-corn-on-corn-miso-butter-and-roasted-broccoli-caul.md) (2024-05-28): A late‑May Bay Area plate: pan‑roasted pork sausage served with pan‑seared sweet corn tossed in a corn miso butter (used Shared Cultures corn miso in the original) with spring onions/green garlic, plus oven‑roasted broccoli and cauliflower finished with Noma Projects Forager’s Vinaigrette. Assumptions: corn miso and Forager’s vinaigrette are the branded products called out; I include simple swaps if you don’t have them. - [Ribeye with Ramps & Beef‑Garum Jus, Fingerling Potatoes Roasted in Beef Fat, Roasted Asparagus with Noma barley‑koji sauce](https://www.chezjk.com/recipes/ribeye-with-ramps-beef-garum-jus-fingerling-potatoes-roasted-in-beef-fat-roasted.md) (2024-05-24): Late‑May Shabbat plate: simply seared ribeye topped with quickly wilted ramps and a pan jus brightened with beef garum; crispy fingerling potatoes roasted in rendered beef fat; charred asparagus finished with a sauce made from Noma Projects barley koji + Nordic shoyu + mushroom garum. Assumes ramps = wild leeks (in season) and that the Noma barley koji sauce, Nordic shoyu and mushroom garum referenced are on hand; notes offer swaps for gluten‑free / paleo versions. - [Blanquillo with Ocean à la Crème, Nordic‑Shoyu Asparagus, and Corn with Cultured Butter & Lime](https://www.chezjk.com/recipes/blanquillo-with-ocean-a-la-creme-nordic-shoyu-asparagus-and-corn-with-cultured-b.md) (2024-05-15): Fresh blanquillo (from Seaforager) plated with NoMa Projects 'ocean a la crème', asparagus finished with NoMa's Nordic shoyu, and sweet corn dressed with cultured butter and lime. Assumptions: NoMa's products are bottled finishing sauces (use as-is); the fish was cooked gently (steamed/poached or low-tempered pan) to preserve a tender, pale flesh. Serves 4. - [Shakshuka with Tahina, Zhug, Shatta and Quick Turmeric Pickles](https://www.chezjk.com/recipes/shakshuka-with-tahina-zhug-shatta-and-quick-turmeric-pickles.md) (2024-05-12): Mother’s Day shakshuka served with three condiments: creamy tahina, a green zhug and a bright red shatta, plus a jar of quick turmeric-pickled cabbage/carrots (inferred from the photo). Assumptions: 2 eggs per person (8 eggs total), pickles are quick refrigerator style. Bay-Area spring: use local tomatoes or a good-quality can if tomatoes aren’t peak. - [Roasted Black Cod with Spring Onion + Green Garlic, Spicy Rhubarb Confit & Parsnips with Onion & Coriander](https://www.chezjk.com/recipes/roasted-black-cod-with-spring-onion-green-garlic-spicy-rhubarb-confit-parsnips-w.md) (2024-05-08): Reconstruction of ChezJK post (May) — buttery roasted black cod (IQF sablefish) topped with a warm spring-onion / green-garlic relish, served with a spicy rhubarb confit and crisp-tender parsnips with onion & coriander (inspired by David Tanis). Assumed frozen IQF cod was used and rhubarb confit is a sweet‑acidic chile-forward condiment. - [Springtime Camping Eggs — bacon-fat slow eggs, braised greens with ramps, sauerkraut](https://www.chezjk.com/recipes/springtime-camping-eggs-bacon-fat-slow-eggs-braised-greens-with-ramps-sauerkraut.md) (2024-05-05): From the caption/photo: crispy bacon, eggs slow-cooked in the bacon fat (creamy, almost-custardy scrambled), tangy sauerkraut and sautéed ramps over a bed of braised spring greens. Assumes soft scrambled/slow eggs and store-bought sauerkraut; ramps are seasonal (Bay Area, early May). Serve 4. - [Cold Chraime, Za’atar Fries & Smashed Cucumber‑Avocado Salad with Tahina](https://www.chezjk.com/recipes/cold-chraime-za-atar-fries-smashed-cucumber-avocado-salad-with-tahina.md) (2024-05-03): A spring lunch inspired by the caption and photo: chilled North African–style chraime (tomato‑pepper) soup, crispy za’atar‑dusted fingerling fries, and a smashed cucumber + avocado salad dressed with tahina and fresh herbs, finished with nasturtium flowers. Assumption: the chraime here is served without poached fish (keeps it bright and easy to chill); serve fish on the side if you prefer. May in the Bay Area = fresh cucumbers, herbs and edible nasturtiums. - [Pan‑seared Coho with Herb Salsa Verde, Carrot Purée & Broccoli Rabe with Green Garlic](https://www.chezjk.com/recipes/pan-seared-coho-with-herb-salsa-verde-carrot-puree-broccoli-rabe-with-green-garl.md) (2024-05-01): From the caption: coho salmon (Seaforager) topped with a bright herb salsa verde, served over a silky carrot purée and a side of sautéed broccoli rabe finished with green garlic. Assumes 4 portions and skin‑on fillets; kept paleo + gluten‑free. - [Spring Pasta Primavera with Green Garlic & Spring Onions](https://www.chezjk.com/recipes/spring-pasta-primavera-with-green-garlic-spring-onions.md) (2024-04-30): A spring-forward pasta primavera inspired by @clarkbar, updated with fresh spring onions and green garlic (young garlic) — bright green asparagus, peas and tender leafy greens tossed in a lemony, cheesy emulsion. Assumed pasta shape is cavatappi/spiral; leafy greens in the photo read as spinach or chard. - [Red‑Wine Braised Short Ribs on a Ras el Hanout Spring Vegetable Bed](https://www.chezjk.com/recipes/red-wine-braised-short-ribs-on-a-ras-el-hanout-spring-vegetable-bed.md) (2024-04-29): From the caption: Ashkenaz short ribs meet Sephardic flavors — red‑wine braised beef served on a bed of spring onion, green garlic, ginger, carrots and celery scented with ras el hanout and finished with bright spring vegetables. Assumptions: ‘spring veggies’ = peas/asparagus/fava (April in the Bay Area); nuts in photo are toasted almonds or pine nuts — I use almonds. - [Chraime (Sephardic spicy tomato broth) with Poached Fish Balls](https://www.chezjk.com/recipes/chraime-sephardic-spicy-tomato-broth-with-poached-fish-balls.md) (2024-04-28): Leftover Sephardic Seder turned into chraime — a garlicky, slightly spicy tomato-poached fish stew — finished with small poached fish balls and cilantro. Assumption: original used a white firm fish; this reconstruction keeps the sauce true to chraime and makes the fish balls paleo + gluten-free (almond flour) as a Passover-friendly swap. - [Two-Course Matzah Brei: Savory (sour cream + horseradish, gribnes, beet kraut, roe) and Sweet (maple + sea salt + dried apricots)](https://www.chezjk.com/recipes/two-course-matzah-brei-savory-sour-cream-horseradish-gribnes-beet-kraut-roe-and.md) (2024-04-28): Reconstruction of ChezJK’s split-camp matzah brei from the 4/28/2024 post: a single matzah brei base served two ways — savory (sour cream + horseradish, house-rendered schmaltz/gribnes, beet kraut, salmon roe) and sweet (maple syrup, flaky sea salt, warmed dried apricots). Assumptions: “gribnes” = rendered chicken-skin cracklings and schmaltz; the post references a GF matzah trick (brief cold soak) so quantities include a GF option. - [Seder Leftovers: Braised Short Ribs with Paleo Veggie Tzimmes and Roasted Asparagus](https://www.chezjk.com/recipes/seder-leftovers-braised-short-ribs-with-paleo-veggie-tzimmes-and-roasted-asparag.md) (2024-04-25): Using Seder leftovers as the base: tender braised short ribs with a reduced braising jus, a paleo-friendly tzimmes of roasted root vegetables and prunes, and simply roasted asparagus (peak Bay Area asparagus in late April). Assumption: short ribs were originally braised; I include both a from‑scratch braise and a gentle reheat method for leftovers. - [Chocolate Macaroon Passover Cake (paleo, gluten‑free)](https://www.chezjk.com/recipes/chocolate-macaroon-passover-cake-paleo-gluten-free.md) (2024-04-23): A dense coconut macaroon-style cake layered with a dairy‑free chocolate ganache and finished with a ring of toasted coconut chips and slivered almonds — made paleo/Passover-friendly (no wheat). Assumes almonds are acceptable; swap extra coconut if you avoid nuts. - [Coconut Saag, Tadka Dal & Basmati Rice](https://www.chezjk.com/recipes/coconut-saag-tadka-dal-basmati-rice.md) (2024-04-09): A simple plate of bright coconut saag (green) and a cumin-tadka yellow dal served with plain basmati rice — caption credits Priya Krishna (I followed that inspiration). Assumptions: saag is spinach-forward with shredded/canned coconut and coconut milk; dal is a yellow split dal (toor or moong) finished with a cumin tadka. April in the Bay Area is great for baby spinach and cilantro used here. - [Crispy Night Smelt on Spring Greens with Herb‑Lemon Vinaigrette](https://www.chezjk.com/recipes/crispy-night-smelt-on-spring-greens-with-herb-lemon-vinaigrette.md) (2024-04-05): Whole night smelt (from Seaforager) lightly dredged and fried, piled on a simple spring green salad with blanched asparagus, cherry tomatoes and toasted pistachios, dressed in a bright herb‑lemon vinaigrette. Assumes small whole smelt cleaned and served bones‑on (traditional and very crisp when fried). - [Japanese‑style post‑workout breakfast spread (scramble, sake kama & small plates)](https://www.chezjk.com/recipes/japanese-style-post-workout-breakfast-spread-scramble-sake-kama-small-plates.md) (2024-04-05): Photo + caption reconstruction: creamy scrambled eggs dressed with Shared Cultures matsutake mushroom miso over braised greens (with the brand's shoyu) and roasted sunchokes; grilled sake kama (salmon collar) with ponzu for dipping; sliced avocado dressed with chili oil; wakame salad; and a ponzu‑boosted sauerkraut. Assumptions: matsutake mushroom miso is a concentrated mushroom/miso condiment (use 1–2 tbsp per serving), shoyu can be swapped for tamari/coconut aminos for strict paleo/gluten‑free. - [Halibut with Shared Cultures Miso Béarnaise, Roasted Asparagus, Roasted Sunchokes & Night Smelt “Fries”](https://www.chezjk.com/recipes/halibut-with-shared-cultures-miso-bearnaise-roasted-asparagus-roasted-sunchokes.md) (2024-04-04): April Bay‑Area plate built from the caption: seaforager halibut topped with a miso‑forward béarnaise (Shared Cultures miso referenced), roasted asparagus and roasted sunchokes, plus small whole night smelt fried like little ‘fries’. Assumptions: halibut portion is skinless loin roasted gently; smelt are small whole fish lightly dredged and fried. Serves 4. - [Japanese‑style post‑workout breakfast bowls with matsuke miso butter](https://www.chezjk.com/recipes/japanese-style-post-workout-breakfast-bowls-with-matsuke-miso-butter.md) (2024-04-02): Recreation of the Instagram meal: soft scrambled eggs finished with Shared Cultures “matsuke miso butter” served over braised greens, with sugar snap peas and asparagus tossed in the same miso butter; a small bowl of sauerkraut dressed with ponzu; a portion of black cod; and a simple wakame salad. Assumes the poster used a prepared matsuke miso butter (brand called out) — recipe gives a quick DIY sub if you don't have it. Bay Area spring (early April): asparagus and sugar snaps are in season. - [Broiled Salmon Collar (Sake Kama) with Garlic-Chive Cauliflower Rice, Sugar Snap Peas & Asparagus in Matsuke Miso Butter, and Wakame Salad](https://www.chezjk.com/recipes/broiled-salmon-collar-sake-kama-with-garlic-chive-cauliflower-rice-sugar-snap-pe.md) (2024-04-01): Simple Japanese-inspired weeknight plate: broiled salmon collars from the freezer served over garlicky cauliflower 'rice', quick-sautéed sugar snap peas and asparagus finished with a matsuke miso butter, and a chilled wakame salad. Assumptions: collars are 1–1.5 lb total (2 collars), matsuke miso butter is either a prepared product or a miso+butter mix. - [Lamb Siniyah with Baharat Roasted Potatoes](https://www.chezjk.com/recipes/lamb-siniyah-with-baharat-roasted-potatoes.md) (2024-03-29): Shabbat-style braised/baked lamb (siniyah) topped with a browned egg–tahini crust and served with baharat-roasted baby potatoes. Caption is the source; photos show a deep Dutch oven with a browned custard-like top (I assume an egg/tahini-style topping) and crisp roasted baby potatoes. Serves 4. - [Poke Night Bowl — Tuna, wakame, avocado & sunomono](https://www.chezjk.com/recipes/poke-night-bowl-tuna-wakame-avocado-sunomono.md) (2024-03-28): Reconstruction of a poke bowl from the caption and photos: sushi‑grade tuna (from Seaforager) marinated into a creamy poke, wakame seaweed salad, smashed avocado topped with furikake, thinly pickled purple daikon, and a cucumber sunomono — served on a cauliflower‑rice base to keep this paleo + gluten‑free. Assumption: tuna was served raw and the base in the photo is cauliflower rice (swap to sushi rice if you prefer). - [Seaforager Black Cod with Creamy Mushroom Sauce, Charred Asparagus (morel-miso béarnaise), and Roasted Parsnips with Smoked Mushroom Garym & Koji Oil](https://www.chezjk.com/recipes/seaforager-black-cod-with-creamy-mushroom-sauce-charred-asparagus-morel-miso-bea.md) (2024-03-27): Direct reconstruction of the March 28 post: pan-seared black cod (from @seaforager) topped with a creamy mushroom sauce, charred asparagus finished with a morel-miso béarnaise, and roasted parsnips tossed with smoked mushroom "garym" and a finishing koji oil. Assumptions: morel miso is a concentrated morel + miso product (or rehydrated dried morels + white miso); Noma Projects 'garym' is a smoked mushroom seasoning; barley koji oil is used as a finishing oil (see notes for GF swap). Recipe scaled for 4. - [Creamy Penne with Spring Onions, Fennel & Bacon (Banza-style, GF)](https://www.chezjk.com/recipes/creamy-penne-with-spring-onions-fennel-bacon-banza-style-gf.md) (2024-03-26): Reconstruction of @sfmarx x @seriouseats: chickpea penne (Eat Banza) tossed in a bright green, creamy sauce made from spring onions and fennel, finished with crisp bacon and fennel fronds. Assumptions: sauce is a blended cream + cheese emulsion using blanched spring onion greens/fennel fronds for the color; Banza chickpea penne is used as in the caption. - [Carrot Soup with Ginger, Turmeric & Lime (David Tanis–style)](https://www.chezjk.com/recipes/carrot-soup-with-ginger-turmeric-lime-david-tanis-style.md) (2024-03-25): Bright, silky carrot soup flavored with fresh ginger, turmeric and finished with lime; topped with toasted cashews, crispy shallots and a sprinkle of chili powder (caption credits David Tanis/NYT). Assumes a simple stock-based purée (I include an optional bit of coconut milk for creaminess). Bay Area spring note: carrots are abundant in March. - [Fatted Calf Pork & Mushroom Crepinette with Lamb‑Fat Bintje Potatoes and Cumin‑Coriander Brussels Chips](https://www.chezjk.com/recipes/fatted-calf-pork-mushroom-crepinette-with-lamb-fat-bintje-potatoes-and-cumin-cor.md) (2024-03-24): Based on the Ferry Plaza haul: a pork + mushroom crepinette (assumed caul‑fat wrapped sausage from Fatted Calf), Bintje potatoes roasted in generous lamb fat, and Brussels sprouts leaves crisped with cumin + coriander. Assumptions: crepinettes are about 3–4 oz each; Bintjes are small/medium potatoes; Brussels are roasted until leafed and chip‑like. - [Spring Asparagus, Lemon & Ricotta Gemelli (Eat Banza)](https://www.chezjk.com/recipes/spring-asparagus-lemon-ricotta-gemelli-eat-banza.md) (2024-03-21): Bright spring gemelli with chopped asparagus and a lemony ricotta sauce — reconstructed from the caption and photo. Assumes the pasta is Eat Banza chickpea gemelli (gluten‑free) and the sauce is simple ricotta + lemon (plus optional Parmesan and chives). Bay Area spring asparagus is used (March). - [Pan-Roasted Black Cod with Braised Baby Artichokes and Sweet Potato Fries](https://www.chezjk.com/recipes/pan-roasted-black-cod-with-braised-baby-artichokes-and-sweet-potato-fries.md) (2024-03-21): Simple ChezJK-style weeknight plate: Seaforager black cod pan-roasted and brushed with mustard, braised baby artichokes (Fifth Crow Farm seasonal pick in early spring), and oven-roasted sweet potato fries; finished with chopped parsley and lemon. Assumes 4 medium black cod portions and small globe/baby artichokes. - [Lamb Meatballs over Sugar Snap Pea Salad with Shatta and Roasted Sunchokes](https://www.chezjk.com/recipes/lamb-meatballs-over-sugar-snap-pea-salad-with-shatta-and-roasted-sunchokes.md) (2024-03-19): Reconstruction of ChezJK's March plate: Diaspora Co–inspired lamb meatballs (chiles removed for child), served on a bright sugar-snap-pea salad with quick-pickled red onion and a spoonful of shatta on each meatball; roasted sunchokes on the side. Assumptions: Diaspora Co recipe leans North African/Middle Eastern spices (cumin, coriander, parsley); I used almond flour as a paleo/GF binder and provide a mild roasted-pepper alternative to shatta for kids. - [Ham Hock & Collard Ramen (fusion rice-ramen)](https://www.chezjk.com/recipes/ham-hock-collard-ramen-fusion-rice-ramen.md) (2024-03-17): ChezJK-style fusion ramen: a smoky ham-hock broth with collard greens, caramelized onions, flavored oils and a concentrated tare (dashi RDX + smoked mushroom garum + tamaris + coconut aminos). Uses rice ramen noodles and ajitsuke-style marinated eggs. Assumes a store-bought smoked ham hock and Noma dashi RDX (caption ingredients are followed closely). - [Spring Braised Chicken Thighs with Green Garlic & Spring Onions, Roasted New Potatoes, Roasted Asparagus](https://www.chezjk.com/recipes/spring-braised-chicken-thighs-with-green-garlic-spring-onions-roasted-new-potato.md) (2024-03-15): A spring Shabbat plate: bone-in, skin-on chicken thighs braised with green garlic and spring onions (photo shows citrus slices — I assume a lemon/orange was used to brighten the braise), served with roasted new potatoes and simply roasted asparagus. Bay‑Area spring produce (green garlic, spring onions, asparagus, new potatoes) guided the dish. Assumption: 4 servings, bone-in skin-on thighs used. - [Ottolenghi-style Chicken with Dates & Oranges over Dal, with Garam Masala Cauliflower](https://www.chezjk.com/recipes/ottolenghi-style-chicken-with-dates-oranges-over-dal-with-garam-masala-cauliflow.md) (2024-03-14): Reconstruction of the Instagram meal: Ottolenghi At Home–style braised chicken with dates and orange slices served over a simple red-lentil dal, with roasted garam-masala cauliflower on the side. Assumptions: bone-in chicken thighs used, Medjool dates, and a straightforward dal rather than a multi-stage Ottolenghi lentil. March in the Bay Area = good citrus and cauliflower availability. - [Black Cod with Wild Mushroom Ragout, Asparagus with Morel Miso Butter & Noma-inspired Starters + Two Desserts](https://www.chezjk.com/recipes/black-cod-with-wild-mushroom-ragout-asparagus-with-morel-miso-butter-noma-inspir.md) (2024-03-12): A multi-course dinner built around @fourstarseafood black cod and a parade of Noma Project condiments. Assumptions: proprietary products (garums, RDX, cep oil, morel miso butter, vegan XO) are used as listed — where noted I give kitchen-friendly substitutions. Bay‑Area, mid‑March produce (asparagus, radish, broccoli, blueberries, kumquats). - [LEO — Lox, Eggs, Onion over Braised Greens & Roasted Japanese Sweet Potato](https://www.chezjk.com/recipes/leo-lox-eggs-onion-over-braised-greens-roasted-japanese-sweet-potato.md) (2024-03-10): Reconstruction of ChezJK’s “mighty LEO” (caption: belly lox from Russ & Daughters, buttery soft scrambled eggs, caramelized onions, braised greens, roasted Japanese sweet potatoes and Wild West Ferments sauerkraut). Assumptions: belly lox is bought ready-cured (no cooking), greens are winter/early-spring kale or chard (San Francisco March seasonality). Recipe scaled to 4 and kept paleo + gluten‑free (use ghee instead of butter). - [Ottolenghi-style Chicken with Dates, Orange & Lentils; Brussels Sprout Chips](https://www.chezjk.com/recipes/ottolenghi-style-chicken-with-dates-orange-lentils-brussels-sprout-chips.md) (2024-03-09): Reconstruction of @ottolenghi 'chicken with dates, orange and lentils' served with crunchy Brussels sprout "chips". Assumes bone-in chicken thighs braised in a spiced orange-date sauce, served on a bed of soft lentils and finished with torn cilantro and black seeds; Brussels are oven-crisped into chips. Bay‑Area note: March has great citrus (navels/blood) and local Brussels sprouts. - [Salmon Tacos with Blood Orange Salsa, Broccolini & Salsa Macha, and Curtido](https://www.chezjk.com/recipes/salmon-tacos-with-blood-orange-salsa-broccolini-salsa-macha-and-curtido.md) (2024-03-08): Reconstruction of ChezJK's tacos: flaked/crumbled salmon tucked into corn tortillas, topped with a bright blood‑orange salsa; a side of quickly wilted broccolini finished with salsa macha (caption said “salsa matcha” — I assume they meant Mexican salsa macha), and a jarred curtido from Wild West Ferments. Assumptions: salmon is pan‑cooked and lightly sauced; tortillas are corn (gluten‑free). - [Duck Confit with Lemon Chicken Sausage, Roasted Sweet Potato Fries & Broccolini with Forager’s Vinaigrette](https://www.chezjk.com/recipes/duck-confit-with-lemon-chicken-sausage-roasted-sweet-potato-fries-broccolini-wit.md) (2024-03-03): A simple weeknight re-creation of the Instagram plate: crisped duck confit, lemon chicken sausage on charred spring onions, roasted mixed sweet potato fries (orange + purple), and broccolini dressed with a ‘forager’s’ vinaigrette (caption references @nomaprojects — I provide a quick homemade substitute). Assumes some prepared items (store confit or jarred) for speed; quantities scaled to 4 servings. - [Colorado Wagyu Steak & Eggs Breakfast Bowl](https://www.chezjk.com/recipes/colorado-wagyu-steak-eggs-breakfast-bowl.md) (2024-02-20): A no-frills breakfast bowl from a ski trip — seared Colorado wagyu, soft scrambled eggs, a bed of peppery greens and a bright quick-pickled shredded red garnish (photo shows neon-pink shredded pickle; I’ve reconstructed it as quick-pickled red cabbage). Assumptions: wagyu portion for sharing, eggs scrambled relatively soft, shaved hard cheese optional (kept as optional to preserve paleo). Bay‑Area late‑winter produce note: use baby spinach or peppery baby chard that’s in season locally. - [Stemple Creek Ribeye with Chanterelles & Black Trumpets, Balsamic Brussels, and Roasted Sunchokes + Smashed Fingerlings](https://www.chezjk.com/recipes/stemple-creek-ribeye-with-chanterelles-black-trumpets-balsamic-brussels-and-roas.md) (2024-02-16): Simple Shabbat dinner: bone‑in rib eye (photo shows a marrow bone — treated as optional) topped with a warm sauté of chanterelles and black trumpets, charred Brussels tossed with a splash of balsamic, and roasted sunchokes with smashed fingerling potatoes. Assumptions: 4 servings, use ghee/olive oil for paleo, bone marrow is optional and from the rib bone pictured. - [Rice‑Crusted Trout with Garum Brown Butter, Mandarins, Cashews & Roasted Kabocha — plus Leftover Coconut‑Almond Noodle Soup with Duck Confit & Vegan XO](https://www.chezjk.com/recipes/rice-crusted-trout-with-garum-brown-butter-mandarins-cashews-roasted-kabocha-plu.md) (2024-02-01): Reconstruction of the Instagram plate: a skin‑on trout fillet with a crisp rice crust, finished with a garum‑flavored brown butter and served with roasted kabocha, mandarin segments, toasted cashews and cilantro; the second bowl is a finished leftover: coconut + almond noodle broth with shredded duck confit and a dollop of Noma‑style vegan XO. Assumptions: 'rice crust' is made from rice flour or pulverized puffed rice; garum is a fish sauce; the soup uses coconut milk + almond butter and rice (gluten‑free) noodles — see notes for paleo swaps. - [Kelp Noodle Bar: Dungeness Crab + Trout Roe with Almond-Butter Coconut Noodle Soup and Vegan XO](https://www.chezjk.com/recipes/kelp-noodle-bar-dungeness-crab-trout-roe-with-almond-butter-coconut-noodle-soup.md) (2024-01-31): A winter noodle-bar from leftover Dungeness crab (perfect Bay Area February crab season) — kelp noodles keep it paleo/gluten-free. Photo/caption shows two bowls: a cold/room-temp kelp‑noodle crab bowl finished with trout roe, and a hot almond‑butter + coconut milk noodle soup topped with a vegan XO (adapted to paleo with coconut aminos). Assumption: crab is cooked/leftover and kelp noodles are the noodle base for both bowls. - [Crab Feast: Slanted Door–style Crab & Cellophane Noodles, Crab Fried Rice, Charred Brussels, Red Sauce + Sardines; Black Tahini Pudding (paleo) + optional molten lava cake](https://www.chezjk.com/recipes/crab-feast-slanted-door-style-crab-cellophane-noodles-crab-fried-rice-charred-br.md) (2024-01-29): Reconstruction of a January crab dinner in SF: Dungeness/market crab used three ways (glass-noodle salad inspired by The Slanted Door with added crab fat, a crab fried rice), charred Brussels Momolong-play style, a chunky red tomato-y sauce with jarred sardines on the side, a paleo black-tahini coconut pudding with fried fruit, and Benjamin’s half molten lava cake drizzled with Nutella/caramel. Assumptions: local winter Dungeness crab, cellophane (mung) noodles, rice for the fried rice; dessert tahini + coconut is dairy-free/paleo. - [Pier 45 Dungeness Crab with Shell Butter, String Beans & Smashed Potatoes](https://www.chezjk.com/recipes/pier-45-dungeness-crab-with-shell-butter-string-beans-smashed-potatoes.md) (2024-01-28): First crab of the season (Bay Area, late January) — whole Dungeness steamed fresh from Pier 45, served with a warm garlic‑butter in the crab top shells, simple sautéed string beans and smashed potatoes. Assumes 2 whole crabs (feed 4); image shows the top shells used as vessels for melted butter + crab mustard (tomalley), so the recipe reproduces that presentation. - [Pan-Roasted Duck Breast with Wild Mushrooms, Roasted Brussels & Delicata with Mushroom Garum](https://www.chezjk.com/recipes/pan-roasted-duck-breast-with-wild-mushrooms-roasted-brussels-delicata-with-mushr.md) (2024-01-19): A winter Shabbat plate: David Tanis–style pan-roasted duck breasts served with a quick wild mushroom pan sauce, charred roasted Brussels sprouts finished with balsamic, and sliced delicata squash tossed with mushroom garum (Noma Projects). Assumes standard pan‑roast method for duck and a simple sauté/deglaze sauce; quantities scaled to four. - [Lamb Kofta with Tahina & Zhug, Bharat Potatoes with Shatta, Preserved Lemon–Braised Greens](https://www.chezjk.com/recipes/lamb-kofta-with-tahina-zhug-bharat-potatoes-with-shatta-preserved-lemon-braised.md) (2024-01-18): Simple composed plate of herbed lamb kofta, creamy tahina topped with a bright cilantro zhug, turmeric-spiced ("Bharat") roasted potatoes finished with a chunky red shatta, and preserved‑lemon braised winter greens (kale/collards). Assumptions: kofta flavored with parsley/cumin; "Bharat" means turmeric/cumin style; greens are kale or collards (in-season in the Bay Area, January). Serves 4. - [Miso‑Marinated Black Cod with Miso‑Glazed Roasted Kabocha and Sautéed Komatsuna](https://www.chezjk.com/recipes/miso-marinated-black-cod-with-miso-glazed-roasted-kabocha-and-sauteed-komatsuna.md) (2024-01-16): Classic shio/miso treatment: black cod (sablefish) marinated in a white miso glaze, the same glaze brushed on roasted kabocha wedges, and quick garlic‑sesame komatsuna on the side. Assumption: “kabobs” in the caption is a shorthand for kabocha (Japanese squash) wedges seen in the photo; black cod = sablefish. Bay‑Area winter produce (kabocha, komatsuna) fits the January post date. - [Tuscan Kale, Bean & Sausage Soup](https://www.chezjk.com/recipes/tuscan-kale-bean-sausage-soup.md) (2024-01-15): A wintery, Bay‑Area-friendly bowl of Tuscan (lacinato) kale with cannellini beans and crumbled Italian sausage in a clear herby broth — finished with a shower of Parmesan and a drizzle of good olive oil. Assumptions: the photo/caption imply bulk Italian pork sausage, canned or cooked cannellini beans, lacinato kale, and chicken stock as the broth base. - [Crispy Duck Livers with Chili Crisp, Air‑Fried Balsamic Brussels Sprouts & Smashed Purple Fingerlings](https://www.chezjk.com/recipes/crispy-duck-livers-with-chili-crisp-air-fried-balsamic-brussels-sprouts-smashed.md) (2024-01-12): A Shabbat plate: pan‑crispy duck livers finished with Kauai Juice Co. chili crisp over caramelized onions, charred air‑fried Brussels sprouts tossed with balsamic, and rustic smashed purple fingerling potatoes. Assumptions: Kauai Juice Co. chili crisp is used as a finishing condiment; livers are dusted in arrowroot for a crisp, paleo-friendly crust. - [Sablefish & Swordfish Belly with Coconut Vadouvan, Brussels Chips, Roasted Sunchokes & Butternut](https://www.chezjk.com/recipes/sablefish-swordfish-belly-with-coconut-vadouvan-brussels-chips-roasted-sunchokes.md) (2024-01-12): Late-night 20-minute meal: rich sablefish + swordfish belly finished in a quick coconut + vadouvan sauce, crisped Brussels leaves, and roasted sunchokes + butternut. Assumption: fish portions were sashimi‑quality from Seaforager; to reliably hit a 20‑minute timeline either cut the roots small or roast them ahead — workflow below shows both options. - [Thai Clam Soup (David Tanis / NYT–inspired)](https://www.chezjk.com/recipes/thai-clam-soup-david-tanis-nyt-inspired.md) (2024-01-10): A winter bowl of steamed clams dressed in a fragrant Thai-style broth — photographed with Sea Forager clams and credited to David Tanis/NYT Cooking. I’ve reconstructed a compact home version: aromatics (lemongrass, galangal/ginger, kaffir lime), a lightly coconut-forward broth, steamed clams, and bright cilantro/lime finishing. Assumption: the original uses coconut milk and kaffir lime leaves (visible in the photo); swap ginger if you don’t have galangal. - [Maguro Poke Bowl with Shio-Koji Pickles, Wakame, Kimchi & Cauliflower Rice](https://www.chezjk.com/recipes/maguro-poke-bowl-with-shio-koji-pickles-wakame-kimchi-cauliflower-rice.md) (2024-01-07): A lunch poke bowl built on cauliflower 'rice' — sashimi-grade maguro (ahi) tossed in a simple shoyu-sesame marinade, Hawaiian macadamia crunch, quick shio-koji cucumber + carrot pickles, wakame salad, kimchi, and a small mixed salad dressed with carrot-ginger. Assumes sashimi‑grade tuna and gluten-free furikake; recipes scaled for 4 and tuned to winter Bay Area availability of carrots/cucumbers and local fish. - [Double Trumpet Mushroom Black Cod with Brussels Chips and Delicata Squash (Bay Area winter)](https://www.chezjk.com/recipes/double-trumpet-mushroom-black-cod-with-brussels-chips-and-delicata-squash-bay-ar.md) (2024-01-04): Black cod butter‑basted with trumpet mushroom miso and finished with sauteed black trumpets; served with pan‑crispy shaved Brussels sprouts and roasted delicata tossed with mushroom garum. Assumes availability of Shared Cultures trumpet mushroom miso and Noma‑style mushroom garum; photograph and caption used as primary sources. - [Macadamia-Crusted Trout with Coconut‑Lime Sauce, Fried Ginger Brussels, and Coconut Butternut–Sweet Potato Mash](https://www.chezjk.com/recipes/macadamia-crusted-trout-with-coconut-lime-sauce-fried-ginger-brussels-and-coconu.md) (2024-01-03): New‑year dinner inspired by a Hawaii trip (caption mentions @seaforager trout). Assumes 4 trout fillets and that the white sauce in the photo is a thinned coconut milk seasoned with lime and scallion. Bay‑Area winter produce: Brussels, butternut and sweet potato are seasonal/available in January. - [Oven-Fried Chicken Wings with Roasted Parmesan Broccoli, Baked Potato & Mashed Purple Sweet Potato](https://www.chezjk.com/recipes/oven-fried-chicken-wings-with-roasted-parmesan-broccoli-baked-potato-mashed-purp.md) (2023-12-20): Based on the caption and photo: Kenji/SeriousEats-style oven-fried wings (tossed with baking powder for crispness) finished in a glossy hot‑sauce glaze; roasted broccoli finished with Parmesan; a simple baked russet; and mashed purple sweet potato. Assumptions: the glaze is a buffalo-style hot sauce + fat (photo shows orange gloss), and the purple mash is boiled and mashed with butter or a neutral fat. - [Pork Snout Tacos with Guacamole, Tomatillo Salsa, Pepitas; Roasted Cauliflower with Yuzu‑Corn Hot Sauce; Ayocote Negro Beans in Snout Broth](https://www.chezjk.com/recipes/pork-snout-tacos-with-guacamole-tomatillo-salsa-pepitas-roasted-cauliflower-with.md) (2023-12-20): CasaJK lunch: tender, then crisped pork snout on warm corn tortillas topped with simple guacamole, roasted‑tomatillo salsa and toasted pepitas; roasted cauliflower dressed with a bright yuzu‑corn hot sauce; ayocote negro beans cooked in the snout braising broth. Assumes availability of cleaned pork snout (substitution notes included) and that yuzu may be replaced with a lime+orange mix if unavailable. - [Carnitas Tacos with Ayocote Negro Beans, Cumin‑Coriander Roasted Cauliflower & Homemade Guacamole](https://www.chezjk.com/recipes/carnitas-tacos-with-ayocote-negro-beans-cumin-coriander-roasted-cauliflower-home.md) (2023-12-19): From the caption/photo: RoliRoti-style carnitas on heirloom corn tortillas, Rancho Gordo ayocote negro beans, roasted cauliflower tossed with cumin & coriander, finished with homemade guacamole, cilantro and toasted pepitas. I assume the carnitas were pre-roasted (shop or rotisserie) and were reheated to get crisp edges; beans are cooked from dried ayocote negro. - [Seared black cod with chanterelle-miso & shallots, toasted cabbage, mashed butternut & purple sweet potato](https://www.chezjk.com/recipes/seared-black-cod-with-chanterelle-miso-shallots-toasted-cabbage-mashed-butternut.md) (2023-12-18): Reconstruction of ChezJK’s December plate: Seaforager black cod topped with a chanterelle-miso and shallot mixture; charred/toasted cabbage dressed with a bright forager-style vinaigrette; two simple mashes — roasted butternut and purple sweet potato. Assumptions: fish is skin-on and pan-seared then finished in the oven; use brown-rice miso (gluten-free) or a paleo substitute if needed. - [Pressure‑Cooker Ragù Bolognese with Roasted Early‑Girl Tomatoes + Banza Pasta](https://www.chezjk.com/recipes/pressure-cooker-ragu-bolognese-with-roasted-early-girl-tomatoes-banza-pasta.md) (2023-12-17): Kenji Lopez‑Alt / SeriousEats pressure‑cooker ragù made with a jar of roasted Early Girl tomatoes from the freezer, tossed with gluten‑free Banza pasta and finished with lots of parsley. Assumes Kenji’s approach (mirepoix, tomato paste, milk, wine, pressure cook) and a 50/50 beef:pork mix — quantities scaled to produce a large, make‑ahead batch like the original post. - [Butternut Squash & Sage Latkes with Braised Kale, Schmaltz Eggs, Gribnes and Sauerkraut](https://www.chezjk.com/recipes/butternut-squash-sage-latkes-with-braised-kale-schmaltz-eggs-gribnes-and-sauerkr.md) (2023-12-17): Reconstruction of the Instagram breakfast: butternut‑and‑sage latkes topped with scrambled eggs cooked in schmaltz, scattered gribnes (crispy rendered chicken skin), braised dark greens (assumed lacinato kale from the photo) and a side of Wild West Ferments sauerkraut. Assumptions: kale used for the greens; sauerkraut is the jarred product referenced; chicken skin is rendered to produce schmaltz + gribnes. - [Shio Koji Turkey with Mirepoix Miso Pan Sauce, Seared Brussels Sprouts & Butternut‑Sage Latkes](https://www.chezjk.com/recipes/shio-koji-turkey-with-mirepoix-miso-pan-sauce-seared-brussels-sprouts-butternut.md) (2023-12-14): A Hanukkah plate: turkey marinated in shio koji, finished with a quick chicken‑broth + Shared Cultures ‘mirepoix’ miso pan sauce; charred Brussels sprouts; and crisp butternut‑and‑sage latkes. Assumed turkey is boneless breast or thigh cut into chunks and the Shared Cultures product is a concentrated mirepoix miso used sparingly. - [Sous‑Vide Brisket with Shallot‑Plum Sauce, Roasted Tongue Beans, Butternut‑Sage Latkes + Potato Latke](https://www.chezjk.com/recipes/sous-vide-brisket-with-shallot-plum-sauce-roasted-tongue-beans-butternut-sage-la.md) (2023-12-11): Hanukkah night 5: brisket cooked sous‑vide 48 hr at 140°F finished with a sweet‑tangy shallot + plum pan sauce; roasted 'tongue' (Romano/flat) beans; crisp butternut squash + sage latkes (paleo-forward) and one traditional potato latke for fun. Assumptions: “rayon tongue beans” refers to flat/Romano‑style beans; plums are fresh and used for the sauce; sous‑vide time/temp taken from the caption. - [Hanukkah Breakfast: Schmaltz Eggs & Gribenes over Latkes and Braised Kale](https://www.chezjk.com/recipes/hanukkah-breakfast-schmaltz-eggs-gribenes-over-latkes-and-braised-kale.md) (2023-12-10): Breakfast version of the caption: eggs cooked with schmaltz and onion, finished with crispy gribenes (rendered chicken-skin bits), served over potato latkes and braised dark greens; photo also shows a small mound of sauerkraut/pickled cabbage — included here as an optional garnish. Assumption: traditional potato latkes and lacinato (dino) kale, schmaltz rendered from chicken skin. - [Shio‑Koji Turkey Breast with Schmaltz‑Fried Latkes and Roasted Cauliflower + Broccolini](https://www.chezjk.com/recipes/shio-koji-turkey-breast-with-schmaltz-fried-latkes-and-roasted-cauliflower-brocc.md) (2023-12-07): Hanukkah meal: turkey breast dry‑marinated in shio koji, classic shredded potato latkes fried in rendered turkey schmaltz (with gribnes), and winter roasted veg (cauliflower + broccolini). Assumes turkey skin/fat was saved to render schmaltz; herb condiment is optional and shown on the plate. - [Team Dinner at ChezJK — Gratitude Menu (Turkey with Noma Condiments, Sunchoke Soup, Oyster + Winter Salads, Fall Fruit & Nut Sauces, Peppermint Macarons)](https://www.chezjk.com/recipes/team-dinner-at-chezjk-gratitude-menu-turkey-with-noma-condiments-sunchoke-soup-o.md) (2023-12-06): Reconstruction of the Instagram team dinner menu (Dec 2023). Assumptions called out where photos/caption were ambiguous: purple daikon used instead of kohlrabi in the citrus salad; shio‑koji turkey breast served with two small 'noma' style condiments (a mushroom/garum vinaigrette and a preserved citrus/pickle‑style yellow condiment); fall dessert plate uses pear, persimmon, dates, pomegranate, pepitas and nut‑butter sauces; macarons made by Benjamin (classic almond macaron with peppermint). Serves 4. Bay‑area, late‑fall produce (persimmon, pears, sunchokes, Brussels, delicata, citrus) is used. - [Fried Eggs over Braised Cavolo Nero + Paleo 'Stuffing' with Turkey Gravy](https://www.chezjk.com/recipes/fried-eggs-over-braised-cavolo-nero-paleo-stuffing-with-turkey-gravy.md) (2023-12-05): A wintery Bay‑Area breakfast: crispy fried eggs served over braised cavolo nero (Tuscan kale) and a paleo-style stuffing of roasted sweet potato, mushrooms and turkey sausage, finished with a quick turkey gravy. Assumption: the photo's brown chunks are sausage/roasted veg — recipe keeps everything paleo + gluten‑free. - [Shallow‑Poached Cod with Shallot–Fennel Tomato Ragout, Pistachios & Roasted Tetsukabuto with Dashi‑Miso Tamari](https://www.chezjk.com/recipes/shallow-poached-cod-with-shallot-fennel-tomato-ragout-pistachios-roasted-tetsuka.md) (2023-11-28): Reconstruction of the IG post: true cod is shallow‑poached on a bed of sweated shallots, fennel and cherry tomatoes, finished with chopped pistachios and parsley. Roasted Tetsukabuto squash is glazed with a dashi + miso/tamari mixture (used Noma Projects dashi RDX and Shared Cultures miso tamari in the post). Assumptions: 'true cod' = Pacific cod fillets; green herb pictured is flat‑leaf parsley; quantities scaled for 4. - [Spot Prawns al Ajillo with Sweet Potato Fries and Green Beans Amandine](https://www.chezjk.com/recipes/spot-prawns-al-ajillo-with-sweet-potato-fries-and-green-beans-amandine.md) (2023-11-26): Instagram plate of spot prawns cooked Spanish tapas style with lots of garlic (gambas al ajillo), oven-roasted sweet potato fries, and green beans tossed with toasted almonds. Assumption: spot prawns were served whole (shells and heads) and the cook used simple pantry Spanish flavors—olive oil, garlic, parsley, lemon. - [Thanksgiving Redux (Paleo) — Red Wine Braised Turkey Leg with Paleo Stuffing, Cranberry Sauce, Roasted Delicata, Brussels with Pork Jowl; Pumpkin Custard](https://www.chezjk.com/recipes/thanksgiving-redux-paleo-red-wine-braised-turkey-leg-with-paleo-stuffing-cranber.md) (2023-11-24): Reconstructing ChezJK's late-November Bay Area Thanksgiving: red-wine braised turkey legs with a bread-free (paleo) stuffing, maple-orange cranberry sauce, roasted delicata tossed with a Noma Projects–style vinaigrette, caramelized Brussels sprouts and shallots rendered with pork jowl, and a coconut-based pumpkin custard topped with maple–miso glazed pecans and coconut whipped cream. Assumptions: turkey legs were braised in red wine + stock; the “paleo stuffing” is bread-free (mushroom/veg/nut based); Noma vinaigrette is a bottled sherry-style vinaigrette (I give a simple swap). - [Halibut Cheeks with Caper‑Lemon Sauce, Roasted Delicata with Mushroom Garum Vinaigrette & Roasted Dragon Tongue Beans](https://www.chezjk.com/recipes/halibut-cheeks-with-caper-lemon-sauce-roasted-delicata-with-mushroom-garum-vinai.md) (2023-11-22): Seasonal late‑fall plate: seaforager halibut cheeks pan‑seared and finished with a bright caper‑lemon sauce; roast delicata squash tossed with Noma/NoMa mushroom garum vinaigrette and toasted pepitas; blistered Dragon Tongue beans simply roasted and finished with parsley. Assumes halibut cheeks are available (substitute firm white fish if needed). Serves 4. - [Fall Fruit Salad with Apple, Persimmon, Dates & Pomegranate](https://www.chezjk.com/recipes/fall-fruit-salad-with-apple-persimmon-dates-pomegranate.md) (2023-11-19): A simple Bay Area–season fall snack/dessert spotlighting apples, persimmon, dates and pomegranate (farms credited in the caption). Photo shows walnuts too — I treat them as a toasted garnish and add an optional light citrus‑honey dressing. I assume the persimmons are non‑astringent Fuyu (eaten raw) since they're diced. - [Delmonico Steak with Blue Lake Beans (forager’s vinaigrette) and Roasted Marble Potatoes](https://www.chezjk.com/recipes/delmonico-steak-with-blue-lake-beans-forager-s-vinaigrette-and-roasted-marble-po.md) (2023-11-18): Reconstruction of ChezJK’s Shabbat plate (Fallon Hills Delmonico, Blue Lake beans from Iacopi, Noma Projects–style forager’s vinaigrette, roasted marble potatoes). Assumptions: Delmonico = boneless ribeye cooked medium-rare, vinaigrette is a herb-forward olive oil/sherry vinaigrette with minced shallot and foraged herbs, and potatoes are parboiled then roasted with thyme. Served 4; Bay Area late‑November produce noted but recipe uses fresh beans/potatoes when available. - [Seaforager Swordfish Belly with Chanterelles & Shallots, Roasted Sunchokes, Broccolini with Forager’s Vinaigrette](https://www.chezjk.com/recipes/seaforager-swordfish-belly-with-chanterelles-shallots-roasted-sunchokes-broccoli.md) (2023-11-12): Late‑fall Bay Area plate: rich swordfish belly quickly seared and finished with sautéed chanterelles and shallots, crispy roasted sunchokes, and simply dressed broccolini with a bright 'forager' vinaigrette. Assumes fresh chanterelles and swordfish belly from Seaforager; vinaigrette reconstructed from a NOMA forager style (vinegar, oil, shallot, herbs). - [Coconut-Ginger Mussels with Shirataki Noodles](https://www.chezjk.com/recipes/coconut-ginger-mussels-with-shirataki-noodles.md) (2023-11-10): Seaforager mussels steamed in a fragrant coconut–ginger broth with chiles and cilantro, served over shirataki noodles (adapted from a Serious Eats approach). Assumes Bay Area November mussels and uses lemongrass/garlic sparingly as photographed; quantities scaled for 4. - [ChezJK Ahi Poke Bowls with Roasted Kabocha, Crispy Brussels Leaves & Cauliflower “Rice”](https://www.chezjk.com/recipes/chezjk-ahi-poke-bowls-with-roasted-kabocha-crispy-brussels-leaves-cauliflower-ri.md) (2023-11-09): Fresh ahi from Seaforager turned into quick poke bowls ChezJK-style: cubes of marinated raw tuna with crunchy cucumber, avocado, roasted kabocha, charred Brussels leaves, nori and a cauliflower rice base. Assumption: ChezJK made this paleo/gluten-free by using riced cauliflower and coconut aminos instead of soy; photo cues: diced raw ahi with red onion, avocado, kabocha chunks, cucumber, charred leafy bits and nori. - [Otoro Nigiri with Seared Finish, Tamari Brussels Sprouts & Yuzu‑Glazed Japanese Sweet Potato (plus toasted coconut + cacao nib dessert)](https://www.chezjk.com/recipes/otoro-nigiri-with-seared-finish-tamari-brussels-sprouts-yuzu-glazed-japanese-swe.md) (2023-11-08): ChezJK sushi night featuring beautiful otoro from @seaforager — nigiri made with house sushi rice, seasoned pieces (either Noma Dashi RDX or tamari) and a final seared round; sides are pan‑roasted Brussels sprouts with tamari/fish sauce/rice vinegar and Japanese sweet potato finished with tamari + a yuzu candy/glaze. Assumptions: 'yuzukarararin' is treated as a concentrated yuzu preserve/syrup; quantities scaled for 4. - [Broiled koji‑marinated black cod with black‑garlic miso butter, green + dragon‑tongue beans, simmered kabocha & Japanese sweet potato](https://www.chezjk.com/recipes/broiled-koji-marinated-black-cod-with-black-garlic-miso-butter-green-dragon-tong.md) (2023-11-07): A simple late‑fall Bay Area meal: black cod (sablefish) quick‑marinated in koji aminos and broiled; flat 'dragon tongue' + green beans finished in a black‑garlic miso butter; simmered kabocha and Satsuma/Japanese sweet potatoes as the starchy, comforting side. Assumptions: dragon‑tongue are the wide flat Romano‑style pods; koji aminos from the caption is a liquid seasoning (used in marinade and finishing). - [Salmon Burgers with Herbed Yogurt, Ras el Hanout Parsnip Fries & Green Beans with Forager’s Vinaigrette](https://www.chezjk.com/recipes/salmon-burgers-with-herbed-yogurt-ras-el-hanout-parsnip-fries-green-beans-with-f.md) (2023-11-06): Photo and caption show pan-fried salmon patties topped with a herbed yogurt sauce, roasted parsnip “fries” dusted with ras el hanout, and glossy green beans dressed with @nomaprojects Forager’s Vinaigrette. Assumptions: wild/Alaskan salmon fillets used (~1–1¼ lb total); the yogurt sauce is made dairy-free (unsweetened coconut yogurt) to keep the menu paleo + gluten-free — swap to Greek yogurt if you want dairy. Bay Area seasonal note: parsnips and green beans are readily available in November. - [Sumac + Fennel Swordfish with Za’atar Roasted Cauliflower, Tahina & Zhug; Ras al Hanout Parsnip Fries; Chocolate-Avocado Pudding with Hachiya Persimmon](https://www.chezjk.com/recipes/sumac-fennel-swordfish-with-za-atar-roasted-cauliflower-tahina-zhug-ras-al-hanou.md) (2023-11-01): Plate built from the caption and photos (Seaforager swordfish; cauliflower, tahina + zhug; ras al hanout parsnip fries; chocolate-avocado pudding with hachiya persimmon, pomegranate, cocoa nibs and toasted coconut). I treated the wilted greens under the fish as a simple garlicky sauté (photo evidence) and assumed fennel use is fennel fronds + garlic; dessert uses soft (Hachiya) persimmon puree. Bay‑Area November produce (persimmon, pomegranate, cauliflower, parsnip) informs timing. - [Sous‑vide rockfish with crab-tomato sauce, roasted sweet potato fries, Brussels chips & roasted cabbage with yuzu-corn hot sauce](https://www.chezjk.com/recipes/sous-vide-rockfish-with-crab-tomato-sauce-roasted-sweet-potato-fries-brussels-ch.md) (2023-10-29): From the caption/photo: sous‑vide rockfish topped with a chunky crab + tomato sauce, served with roasted sweet potato fries, two styles of crisped Brussels (chips + halved leaves) and roasted cabbage finished with a yuzu-corn hot sauce (credit: @nomaprojects). I assume the “crab stop” in the caption means a crab-tomato topping; yuzu element is adapted (use yuzu juice or lemon if unavailable). Serves 4. - [Shakshuka with Zhug, Tahina & Shatta + Arabic (Hawaij) Coffee](https://www.chezjk.com/recipes/shakshuka-with-zhug-tahina-shatta-arabic-hawaij-coffee.md) (2023-10-29): A weekday shakshuka spread — tomato-poached eggs finished with creamy tahina, a bright Yemenite/Levantine zhug, a jarred-style Palestinian shatta, and a small bowl of braised cabbage with a pot of spiced Arabic (hawaij) coffee. Assumption: photo shows single-serving shakshuka bowl with condiments; recipe scaled to serve 4 (I assume 1–2 eggs per person; recipe uses 6 eggs so you can portion as you like). - [Shabbat Venison Tri‑Tip with Roasted Dragon Tongue Beans, Balsamic Delicata & Choco‑Avocado 'Chovo' Pudding](https://www.chezjk.com/recipes/shabbat-venison-tri-tip-with-roasted-dragon-tongue-beans-balsamic-delicata-choco.md) (2023-10-28): Weeknight Shabbat plate (photo + caption). Assumptions: venison tri‑tip is used as the main steak, dragon tongue beans were simply roasted/blistered and finished with parsley, delicata roasted and dressed with balsamic + pomegranate, dessert is an avocado‑cocoa pudding topped with seasonal fall fruit (Fuyu persimmon), pomegranate seeds, cocoa nibs and toasted coconut. Bay Area seasonal note: late October is good for persimmons, pomegranates and winter squash. - [Black Cod Poached in Leeks & Crab Broth with Mashed Sweet Potatoes](https://www.chezjk.com/recipes/black-cod-poached-in-leeks-crab-broth-with-mashed-sweet-potatoes.md) (2023-10-26): Recreation of the IG plate: sablefish/black cod gently poached in a leek-forward crab broth (inspired by a Seaforager sale / store crab stock) served with smooth mashed sweet potatoes; assumes commercial crab stock or quick shell broth was used rather than whole crabs. - [Shabbat Braised Chicken with Roasted Arrowhead Cabbage & Tallow Marble Potatoes](https://www.chezjk.com/recipes/shabbat-braised-chicken-with-roasted-arrowhead-cabbage-tallow-marble-potatoes.md) (2023-10-22): Simple Shabbat-style braised bone-in chicken with a pan jus and lots of chopped parsley, served with roasted arrowhead (pointed) cabbage wedges and tallow-roasted mixed (marble) baby potatoes. Assumed protein = bone-in skin-on chicken thighs; arrowhead = pointed/Chinese cabbage variety; marble potatoes = mixed-color baby/fingerling potatoes. Bay Area fall produce (Oct) — cabbage, kabocha, sweet potatoes and potatoes are in season. - [Rockfish Tacos with Guac & Pepitas; Braised Green + Romano Beans; Pimentville Sweet Potato Fries; Brown-Butter Peaches with Kefir](https://www.chezjk.com/recipes/rockfish-tacos-with-guac-pepitas-braised-green-romano-beans-pimentville-sweet-po.md) (2023-10-19): Late-October Bay Area meal: pan-seared local rockfish in corn tortillas topped with homemade guacamole and roasted pepitas; braised green and Romano (flat) beans in a spicy tomato sauce; roasted sweet potato fries tossed with a piment-style pepper; dessert of brown-butter peaches with Achadinha cheese kefir and more pepitas. Assumptions: 'pimentville pepper' is treated as a smoked/chili pepper blend; corn tortillas are used (gluten-free but not paleo); Achadinha kefir can be substituted with plain kefir or thick yogurt if unavailable. - [Black Cod with Braised Romano Beans in Tomato Sauce and Dashi-Roasted Kabocha](https://www.chezjk.com/recipes/black-cod-with-braised-romano-beans-in-tomato-sauce-and-dashi-roasted-kabocha.md) (2023-10-17): From the caption: sablefish/black cod served over Romano beans braised in a chunky tomato sauce, with roasted kabocha flavored with Nomaprojects Dashi RDX. Assumption: cod was cooked gently on/over the braise (photo shows just-poached flaky fish); kabocha is roasted and finished with a dashi sprinkle. - [Pan‑seared Coho with blistered cherry tomato sauce, broccoli rabe & ras el hanout sweet potato fries](https://www.chezjk.com/recipes/pan-seared-coho-with-blistered-cherry-tomato-sauce-broccoli-rabe-ras-el-hanout-s.md) (2023-10-16): Skin‑on Coho (thank you @seaforager) served with a quick blistered cherry tomato + onion sauce, garlicky roasted broccoli rabe and ras el hanout–spiced sweet potato fries. Assumptions: cherry tomatoes were used for the blistering and the salmon portions are skin‑on fillets; timing is arranged so fries roast while greens and sauce finish and the fish is seared last. - [Pan‑Seared Cod Fish Tacos with Homemade Guacamole and Mixed Roasted Veggies with Pepitas](https://www.chezjk.com/recipes/pan-seared-cod-fish-tacos-with-homemade-guacamole-and-mixed-roasted-veggies-with.md) (2023-10-12): Fish tacos made with Seaforager cod, bright homemade guacamole, and a tray of mixed roasted autumn vegetables (broccoli, cauliflower, squash) finished with toasted pepitas, cilantro and hot sauce. Assumes corn tortillas were used in the photo; recipe is written so it can be served paleo (lettuce wraps) or gluten‑free with corn tortillas. - [Swordfish with fennel, sautéed broccoli rabe & roasted kabocha](https://www.chezjk.com/recipes/swordfish-with-fennel-sauteed-broccoli-rabe-roasted-kabocha.md) (2023-10-11): Reconstruction from the caption and photo (swordfish from @seaforager, broccolini/broccoli rabe, and a roasted kabocha wedge). Assumed the swordfish was cooked gently with lots of olive oil and fennel fronds (photo shows pale, moist pieces and fennel on top). Fall/SF-seasonal in October: kabocha and broccoli rabe in season; swordfish sourced locally. - [Salmon Burgers with Avocado & Early Girl Tomatoes, Fried Japanese Sweet Potatoes, Roasted Arrowhead Cabbage (plus Brussels Sprout Chips)](https://www.chezjk.com/recipes/salmon-burgers-with-avocado-early-girl-tomatoes-fried-japanese-sweet-potatoes-ro.md) (2023-10-04): Reconstruction of the Instagram plate: salmon patties topped with Early Girl tomato slices and avocado, served with pan-fried rounds of Japanese sweet potato and a roasted wedge of arrowhead (pointed) cabbage; Brussels sprout "chips" were made but not pictured. Assumptions: “Early girls” = Early Girl tomatoes; seaforager tip likely about forming/searing the patties (not specified) — I use a chill-and-sear approach. Recipe scaled to 4. - [Pan‑seared chicken thighs with coconut cream pan sauce, tallow‑roasted new potatoes, and roasted arrowhead cabbage](https://www.chezjk.com/recipes/pan-seared-chicken-thighs-with-coconut-cream-pan-sauce-tallow-roasted-new-potato.md) (2023-10-02): From the caption and photo: skin‑on chicken thighs finished with a creamy pan sauce, small new potatoes roasted in beef tallow until crisp, and a wedge of arrowhead (pointed) cabbage roasted until lightly charred. Assumptions: the chicken are bone‑in skin‑on thighs and the 'cream' is rendered here paleo‑friendly with coconut cream (swap in heavy cream if you prefer dairy). Bay Area early‑October produce: small new potatoes and pointed cabbage are in season and make an autumn plate. - [Beef Kofta with Ras el Hanout Sweet Potato Fries, Zucchini with Za’atar, Fried Eggplant & Tahina‑Shatta](https://www.chezjk.com/recipes/beef-kofta-with-ras-el-hanout-sweet-potato-fries-zucchini-with-za-atar-fried-egg.md) (2023-10-02): Reconstruction of the Instagram plate: herb-studded beef kofta, ras el hanout–spiced sweet potato fries, pan-seared zucchini tossed with za’atar, deeply browned fried eggplant, and a creamy tahina sauce topped with shatta. Assumes the shatta is a hot pepper paste (store-bought or quick harissa-style). Portions scaled for 4; Bay Area autumn produce (late-summer zucchini, eggplant, sweet potato) fits the 2023-10-02 post date. - [Gemelli with Roasted Honeynut Squash, Pancetta, Frizzled Sage & Toasted Walnuts](https://www.chezjk.com/recipes/gemelli-with-roasted-honeynut-squash-pancetta-frizzled-sage-toasted-walnuts.md) (2023-09-26): From the caption/photo: Banza chickpea gemelli tossed with roasted honeynut squash, crisp pancetta, fried (frizzled) sage leaves and chopped toasted walnuts. Assumes the squash is roasted and partially mashed into a saucy coating and that the sage is fried in the rendered pancetta fat; no cheese shown (optional). Late‑September Bay Area seasonality makes honeynut (and other small winter squash) an appropriate pick. - [Flank Steak with Blistered Sungold Tomatoes, Marci Gras Beans & Mashed Purple Sweet Potatoes](https://www.chezjk.com/recipes/flank-steak-with-blistered-sungold-tomatoes-marci-gras-beans-mashed-purple-sweet.md) (2023-09-24): Pre–Yom Kippur supper: Stemple Creek flank steak sliced and topped with a garlicky blistered sungold tomato confit; bright green + yellow ‘marci gras’ beans dressed with Noma Projects Forager’s Vinaigrette; creamy mashed purple sweet potatoes (made paleo/GF with ghee). Assumptions: sungolds are fresh (late‑September Bay Area); Forager’s Vinaigrette is used as purchased (substitute provided). - [Seared Swordfish with Caponata, Sungold Tomatoes and Mashed Purple Sweet Potato](https://www.chezjk.com/recipes/seared-swordfish-with-caponata-sungold-tomatoes-and-mashed-purple-sweet-potato.md) (2023-09-20): Swordfish steaks from Seaforager served with a quick Sicilian-style caponata studded with sungold cherry tomatoes, finished with chopped parsley, and a silky mashed purple sweet potato. Assumes 4 swordfish steaks and that “sungolds” refers to sungold cherry tomatoes; caponata here is a warm vegetable relish rather than a cold salad. - [Shakshuka with Fresh Shatta, Tahina & Tallow-Fried Potatoes](https://www.chezjk.com/recipes/shakshuka-with-fresh-shatta-tahina-tallow-fried-potatoes.md) (2023-09-17): Late‑summer shakshuka — eggs baked in a chunky tomato sauce — finished with a dollop of tahina, a spoonful of fresh shatta (hot pepper relish), a bright quick turmeric cabbage slaw and crispy tallow‑fried potatoes. Assumed the yellow shredded garnish is a quick pickled/slawed cabbage and that potatoes were fried in beef tallow (per caption). - [Shakshuka with Eggplant & Jimmy Nardellos, Tahina + Shatta; Harissa Kraut; Hawaj Coffee](https://www.chezjk.com/recipes/shakshuka-with-eggplant-jimmy-nardellos-tahina-shatta-harissa-kraut-hawaj-coffee.md) (2023-09-10): A Bay‑Area, late‑summer shakshuka — tomato stew studded with roasted eggplant and sweet Jimmy Nardello frying peppers, finished with a lemony tahina and spicy shatta; served with harissa‑tossed kraut and a cup of hawaj‑spiced coffee. Assumptions: jimmy nardellos = sweet long frying peppers; shatta is a chunky hot‑pepper condiment (quick blended version shown). - [Baked White Fish with Fresh Tomato Sauce, Smitten Kitchen–style Zucchini & Tomato Gratin, and Roasted Corn (late‑summer plate)](https://www.chezjk.com/recipes/baked-white-fish-with-fresh-tomato-sauce-smitten-kitchen-style-zucchini-tomato-g.md) (2023-09-10): Late‑summer Bay Area dinner (Sept) of a simply baked white fish finished with a chunky cooked tomato‑herb sauce, a layered zucchini + tomato gratin adapted from Smitten Kitchen, and whole ears of charred corn finished with a chili/spice butter (caption references Noma Projects RDX — treated as a chile/umami finishing spice). Assumptions: pictured fish is a white, flaky fillet (cod or rockfish); gratin follows the Smitten Kitchen concept (breadcrumbs + cheese) but swaps suggested for paleo. - [Miso‑Marinated Black Cod with Nasu Dengaku, Dragon Tongue Beans & Furikake Sweet Potato Fries](https://www.chezjk.com/recipes/miso-marinated-black-cod-with-nasu-dengaku-dragon-tongue-beans-furikake-sweet-po.md) (2023-09-07): A September Bay‑Area dinner plate: miso‑marinated black cod (credit to Seaforager in the caption — assumed pre‑marinated or use the quick marinade below), roasted sweet potato fries sprinkled with furikake, miso‑glazed eggplant (nasu dengaku) using leftover cooked eggplant or roasting fresh, and dragon‑tongue beans tossed in black‑garlic miso butter. Assumptions: the cod was either bought pre‑marinated or follows a classic white‑miso marinade; the eggplant in the caption was leftover and was reheated and glazed. - [Salmon Wings with Piment d'Ville, Miso-Butter Roasted Corn, Roasted Vegetables & Caponata](https://www.chezjk.com/recipes/salmon-wings-with-piment-d-ville-miso-butter-roasted-corn-roasted-vegetables-cap.md) (2023-09-04): Late‑summer Bay Area plate: broiled salmon wing pieces dusted with piment d'ville pepper (Shout-out to Seaforager), charred miso‑butter corn kernels, a mix of roasted summer vegetables, and a jammy eggplant caponata. Assumptions: “salmon wings” = tail/wing fillet pieces; caponata is the eggplant/tomato/caper relish mixed with some beans seen in the photo (optional). - [Seared Swordfish with Eggplant Caponata and Roasted Corn with Miso Butter](https://www.chezjk.com/recipes/seared-swordfish-with-eggplant-caponata-and-roasted-corn-with-miso-butter.md) (2023-08-31): Late‑summer Bay Area plate: Seaforager swordfish (assumed wild) topped with a chunky caponata (eggplant, olives, capers, pine nuts) and a charry roasted corn side finished with miso butter and scallion. Assumptions: Seaforager = local fish source; caponata is the dark ragù-looking topping; corn is fresh summer corn kernels roasted then tossed with miso butter. - [Creamy Mushroom Fettuccine with Early Girl Tomato & Basil Salad](https://www.chezjk.com/recipes/creamy-mushroom-fettuccine-with-early-girl-tomato-basil-salad.md) (2023-08-30): Reconstruction of the Instagram post: Cappello's GF fettuccine tossed in a creamy mushroom sauce, finished with shaved Cowpricious (Achadinha) and parsley; side of late‑summer Early Girl tomatoes with basil and olive oil. Assumes mixed/oyster mushrooms and a butter/cream sauce (photo shows a glossy, dairy cream sauce). Serves 4. - [Roasted Salmon Collar over Summer Ratatouille with Duck‑Fat Potatoes](https://www.chezjk.com/recipes/roasted-salmon-collar-over-summer-ratatouille-with-duck-fat-potatoes.md) (2023-08-27): August Bay‑Area late‑summer plate: roasted salmon collars set on a chunky, roasted veggie ratatouille (tomato, eggplant, summer squash) with crispy baby potatoes tossed in duck fat. Assumes 2 salmon collars and use of peak summer tomatoes/basil from late August. - [Petrale Sole with Lemon‑Caper Sauce, Roasted Corn with Miso Butter, and Slow‑Cooked Green Beans](https://www.chezjk.com/recipes/petrale-sole-with-lemon-caper-sauce-roasted-corn-with-miso-butter-and-slow-cooke.md) (2023-08-21): A simple late‑August Bay Area plate: thin petrale sole fillets pan‑seared and finished with a lemon‑caper butter sauce, charred sweet corn tossed in a sweet‑onion miso butter (Momolongplay inspiration), and slow‑braised green beans. Assumptions: fillets are dusted then pan‑fried (no heavy batter); miso is the sweet onion miso mentioned in the caption—check label for gluten. Serves 4. - [Connecticut‑Style Warm Lobster Salad over Summer Corn, Broccoli & Sungold Tomatoes](https://www.chezjk.com/recipes/connecticut-style-warm-lobster-salad-over-summer-corn-broccoli-sungold-tomatoes.md) (2023-08-18): Leftover cooked lobster turned into a classic Connecticut warm‑butter lobster salad served over fresh late‑August sweet corn, blanched broccoli and halved sungold tomatoes; caption implies lobster was already cooked and the dish is simple, warm and seasonal. Assumption: you have 1–2 cooked lobsters worth of meat on hand. - [Chicken Liver — Jerusalem Mixed Grill Style with Romano Beans, Pine Nuts, Kraut, Tomato‑Parsley Salad, Tahini & Harissa](https://www.chezjk.com/recipes/chicken-liver-jerusalem-mixed-grill-style-with-romano-beans-pine-nuts-kraut-toma.md) (2023-08-13): A solo offal dinner expanded to serve four: quick pan‑fried chicken livers done in a Jerusalem mixed‑grill spirit (spiced onions + scallion), served with a tangy kraut, summer tomatoes and parsley, blistered Romano (flat) beans tossed with toasted pine nuts, and simple tahini and jarred harissa for finishing. Assumes August Bay Area seasonality (ripe tomatoes, abundant parsley, fresh Romano/flat beans). I treated the caption as authoritative (chicken liver only; kraut instead of pickles; Zwita harissa used). - [ChezJK tasting menu for two (scaled to 4): Shiso salmon hand-rolls, cured-meat beans, East‑meets‑West tomato & pluot salad, rockfish with charred corn sauce, blueberries with whipped lemon kefir](https://www.chezjk.com/recipes/chezjk-tasting-menu-for-two-scaled-to-4-shiso-salmon-hand-rolls-cured-meat-beans.md) (2023-08-09): Reconstruction of ChezJK's 2023-08-10 post: a small multi-course meal using summer Bay Area produce (tomatoes, sungolds, pluots, corn, blueberries) and local seafood. I treated the caption as primary evidence and assumed cauliflower 'rice' is lightly toasted, the 'vegan XO' is a crunchy umami condiment, and Achadinha lemon kefir is a whipped cultured cheese — substitutions noted below. - [Sake Hama (Black Garlic Miso–Marinated Salmon Collar) with Blistered Romano Beans, Sweet Potato Fries & Miso Soup](https://www.chezjk.com/recipes/sake-hama-black-garlic-miso-marinated-salmon-collar-with-blistered-romano-beans.md) (2023-08-07): Reconstruction of the Instagram meal: broiled salmon collar (sake hama) marinated with black garlic miso, tamari and mirin, served with a ponzu; blistered Romano/flat beans finished with a sweet‑onion miso butter; oven roasted sweet potato fries tossed with furikake; and a simple miso soup made with the same sweet onion miso. Assumes 4 servings and that you have the two specialty misos mentioned (black garlic miso and sweet onion miso from Shared Cultures); gives simple paleo-friendly swaps in notes. - [ChezJK — Celebration of Tomatoes: Seven-course Summer Tomato Dinner](https://www.chezjk.com/recipes/chezjk-celebration-of-tomatoes-seven-course-summer-tomato-dinner.md) (2023-08-06): A tasting-style summer menu built from the caption/photos: multiple tomato preparations (marinated cherries, chilled tomato soup with a yuba mousse, a la grec tomatoes with cucumber, halibut cheeks with tomato–strawberry salsa, ribeye with blistered cherries, cranberry beans and roasted veg, slow‑roasted heirlooms with Achadinha Cowpricious cheese, and roasted stone fruit glazed with a honey‑tomato sauce topped with whipped ricotta + lemon kefir). Assumptions: yuba mousse adapted simply (rehydrated yuba + silken tofu) and Achadinha cheese is used as a finishing soft cow's‑milk cheese. Serves 4. - [Lebanese spicy fish with walnut‑cilantro topping, eggplant with tahina & ras al hanout sweet potato fries](https://www.chezjk.com/recipes/lebanese-spicy-fish-with-walnut-cilantro-topping-eggplant-with-tahina-ras-al-han.md) (2023-08-03): Reconstruction of the IG plate (posted 2023‑08‑04): lingcod (per caption) topped with a chopped onion‑cilantro‑walnut spicy relish, roasted eggplant dressed with tahina, and ras al hanout sweet potato fries. Assumptions: lingcod used but any firm white fish will work; dried silk and Urfa chilies were used in place of fresh chiles. - [Poached Lingcod with Leeks, Summer Veg & Basil](https://www.chezjk.com/recipes/poached-lingcod-with-leeks-summer-veg-basil.md) (2023-08-02): A late‑summer Bay Area riff: local lingcod gently poached in a leek + white‑wine broth, finished by reducing the cooking liquid and swirling in butter/ghee, then folded with leftover summer vegetables (corn, green beans, cranberry beans) and sungold/heirloom tomatoes; finished with fresh basil. Assumes about 1.5 lb fish portioned for 4 and that the fennel was already roasted (as in the caption). - [Miso-Butter Basted Alaskan King Salmon with Summer Corn & Green Beans, Purple Cherokee Tomatoes and Basil](https://www.chezjk.com/recipes/miso-butter-basted-alaskan-king-salmon-with-summer-corn-green-beans-purple-chero.md) (2023-07-31): Reconstruction of ChezJK's summer plate (posted Aug 1). Assumes Shared Cultures corn miso was used to make a quick miso‑butter for basting Seaforager Alaskan king salmon; served on a sauté of fresh summer corn and green beans with sliced Purple Cherokee tomatoes and lots of basil. Bay‑Area summer produce (fresh corn, green beans, heirloom tomatoes, basil) are highlighted. - [Duck Confit with Green Beans Amandine and Mashed Sweet Potatoes](https://www.chezjk.com/recipes/duck-confit-with-green-beans-amandine-and-mashed-sweet-potatoes.md) (2023-07-29): Quick Shabbat dinner built from one purchased duck confit (Fatted Calf), bright green beans tossed with toasted almonds and parsley, and creamy mashed sweet potatoes — summer produce (green beans) in late July. Assumption: duck legs are store-bought confit that need reheating/crisping. - [Caponata Pasta with Ricotta & Basil (Banza shells)](https://www.chezjk.com/recipes/caponata-pasta-with-ricotta-basil-banza-shells.md) (2023-07-26): Summer caponata tossed with chickpea shells (Eat Banza), finished with a scoop of ricotta and fresh basil. Assumes the Instagram post used Banza chickpea shells and a classic sweet‑sour eggplant caponata with cherry tomatoes, capers and olives — reconstructed here for 4 servings using late‑July Bay Area summer produce (eggplant, cherry tomatoes, basil). - [Pan‑seared Petrale Sole with Sicilian Caponata, Roasted Potatoes & Fried Artichokes with Vegan XO](https://www.chezjk.com/recipes/pan-seared-petrale-sole-with-sicilian-caponata-roasted-potatoes-fried-artichokes.md) (2023-07-25): From the caption: petrale sole (sourced from Four Star Seafood) served with a chunky caponata, crispy roasted potatoes and fried artichokes finished with Nomá Projects vegan XO. Assumed pan‑seared sole fillets (no breading), classic caponata vegetables (eggplant, celery, olives, capers) and baby/quartered globe artichokes fried until crisp. July in the Bay Area supports eggplant and tomatoes used in the caponata. - [Sous‑vide King Salmon (113°F) with Tomato‑Nectarine Salsa, Summer Corn, and Steamed Artichokes](https://www.chezjk.com/recipes/sous-vide-king-salmon-113-f-with-tomato-nectarine-salsa-summer-corn-and-steamed.md) (2023-07-24): Reconstruction from the caption/photo: king (Chinook) salmon cooked sous‑vide at 113°F, topped/served with a fresh tomato + nectarine salsa; summer sweet corn on the cob and steamed globe artichokes on the side. Assumptions: salmon was sous‑vide then briefly crisped on the skin; artichokes are simply steamed and served with lemon or butter; corn is boiled or steamed. Bay‑Area late‑July produce (stone fruit, tomatoes, corn) informs quantities and timing. - [Mexican-Spiced Salmon Wings over Charred Corn, Summer Squash, Sungolds & Avocado](https://www.chezjk.com/recipes/mexican-spiced-salmon-wings-over-charred-corn-summer-squash-sungolds-avocado.md) (2023-07-20): July-ready Bay Area plate: Mexican-spiced salmon wings (per caption — small wing/collar pieces) served on a warm salad of charred sweet corn, diced summer squash and bell pepper with halved sungold tomatoes, creamy avocado and bright cilantro; finished with a blistered chile. Assumes fresh summer corn, sungolds and avocados (seasonal July produce). - [Fennel Sausage with Roasted Purple Potatoes, Romano Beans & Spring Onion, Herby Green Sauce and Walnuts](https://www.chezjk.com/recipes/fennel-sausage-with-roasted-purple-potatoes-romano-beans-spring-onion-herby-gree.md) (2023-07-18): Simple summer plate: store-bought fennel pork sausages (Fatted Calf in the caption) served with blistered Romano (flat) beans and roasted spring/onion, crunchy toasted walnuts, roasted purple potatoes, and a bright parsley-based green sauce. Assumed 4 pork sausages (~1–1.25 lb total) and that the sausages are gluten-free — check packaging if uncertain. - [Miso‑marinated Black Cod with Miso‑Glazed Eggplant and Roasted Okinawan Purple Potatoes (with Noma Dashi RX)](https://www.chezjk.com/recipes/miso-marinated-black-cod-with-miso-glazed-eggplant-and-roasted-okinawan-purple-p.md) (2023-07-13): Reconstruction of ChezJK's plate: sake/mirin/white miso–marinated black cod (sablefish), long halved Japanese eggplant glazed with the same sweet miso glaze and finished with sesame & scallion, and whole roasted Okinawan purple potatoes tossed with Noma Project Dashi RX. Assumptions: “black cod” = sablefish, white (shiro) miso was used and can be substituted with a gluten‑free miso; Dashi RX is a powdered dashi seasoning used as a finishing umami salt. - [Poached True Cod on Red Spring Onions with Tomato & Basil; Broccolini with Vinegar & Cherry Tomatoes; Corn on the Cob with Lime](https://www.chezjk.com/recipes/poached-true-cod-on-red-spring-onions-with-tomato-basil-broccolini-with-vinegar.md) (2023-07-11): Reconstruction of the 7/12/2023 plate: locally sourced 'true cod' poached and served over a warm bed of red spring onions with fresh tomato and basil; broccolini quickly pan-tossed with cherry tomatoes and a splash of vinegar (inspired by @abrowntable); classic summer corn with butter/lime. Assumptions: 1.25 lb total cod divided into 4 portions; red spring onions = young red scallions or small red onions; summer produce (corn, tomatoes, basil, broccolini) are in-season in the Bay Area in July. - [Leftover Feast: Fried Artichokes with Vegan XO; Chicken braised with rhubarb, squash, turnips & onions; Roasted parsnip fries; Broiled apricots with blueberries, cherries, cocoa nibs & lemon keffir](https://www.chezjk.com/recipes/leftover-feast-fried-artichokes-with-vegan-xo-chicken-braised-with-rhubarb-squas.md) (2023-07-09): A compact ChezJK reconstruction of an epic first-night dinner built mostly from leftovers (per caption). Assumptions: chicken pieces were bone-in thighs or a shredded roast re-used and finished with braise juices; the XO is Noma Projects' vegan XO (store-bought) — I include a quick homemade alternative. Bay‑Area summer produce (apricots, cherries, blueberries, summer squash, rhubarb) is used; serves 4. - [Sous‑Vide Poached Shrimp over Piel de Sapo Melon Salad with Corn + Pluot Nuoc Cham and Blistered Padrons](https://www.chezjk.com/recipes/sous-vide-poached-shrimp-over-piel-de-sapo-melon-salad-with-corn-pluot-nuoc-cham.md) (2023-07-06): From the caption: shrimp poached sous‑vide served on a chilled melon salad (piel de sapo), a separate charred corn + pluot salad dressed in nuoc cham, and blistered padrons on the side. Assumed medium shrimp, one small piel de sapo melon, and pluots in midsummer (Bay Area seasonality). - [Cucumber Gazpacho with Taco-Style Shrimp over Corn, Pepper & Onion](https://www.chezjk.com/recipes/cucumber-gazpacho-with-taco-style-shrimp-over-corn-pepper-onion.md) (2023-07-05): Summer Bay Area meal: a cool cucumber–avocado gazpacho topped with avocado and jalapeño, served alongside taco-spiced shrimp on a charred corn, poblano (or green pepper) and onion sauté. Assumptions: fresh summer corn and poblano peppers (July produce); shrimp are large, peeled tails-on. Recipe scaled for 4. - [Cucumber Gazpacho with Avocado & Chives; Steamed Artichokes, Savory Roasted Rhubarb, Leftover Petrale Sole Meunière; Broiled Apricots with Honeyed Ricotta](https://www.chezjk.com/recipes/cucumber-gazpacho-with-avocado-chives-steamed-artichokes-savory-roasted-rhubarb.md) (2023-07-04): Early-July eclectic summer meal: a cool cucumber–avocado gazpacho finished with chives and olive oil, served alongside steamed farm artichokes, savory roasted rhubarb and a reheated leftover petrale sole meunière; dessert of broiled apricots with honeyed ricotta, blueberries and cocoa nibs. Assumptions: gazpacho is dairy-free (no cream), artichokes are small/trimmed ("no chokes"), rhubarb roasted savory, and the sole is a true leftover meunière (originally pan-fried). Serves 4. - [Pork & Morel Crepinette with Corn–Plum–Avocado Salad and Roasted Asparagus](https://www.chezjk.com/recipes/pork-morel-crepinette-with-corn-plum-avocado-salad-and-roasted-asparagus.md) (2023-07-02): Summer SF plate: caul‑fat wrapped pork & morel crepinette (from / inspired by Fatted Calf), a bright charred-corn salad with plums and avocado, and simply roasted asparagus. Assumptions: morels can be fresh or rehydrated dried; basil (or young greens) and lime are the salad herbs/acidity in the photo; crepinettes can be made at home or bought precooked and reheated. - [True Cod with Curry Butter over Cumin‑Tadka Fresh Corn Grits, Roasted Parsnips & Vadouvan Summer Squash](https://www.chezjk.com/recipes/true-cod-with-curry-butter-over-cumin-tadka-fresh-corn-grits-roasted-parsnips-va.md) (2023-06-28): Reconstruction from the caption/photos (June, Bay Area summer): Seaforager true cod fillets basted in a warm curry butter, served on fresh corn grits finished with a cumin tadka; roasted parsnip 'fries' and sautéed vadouvan‑spiced summer squash on the side. Dessert is local blackberries with Achadinha lemon kefir (or a lemony cultured cream). Assumptions: 4 portions; 'Achadinha lemon keffir' treated as a lemony cultured cream/kefir cheese — substitution noted below. - [Fresh Corn Grits with Coonstripe Shrimp and Roasted Asparagus](https://www.chezjk.com/recipes/fresh-corn-grits-with-coonstripe-shrimp-and-roasted-asparagus.md) (2023-06-26): A simple summer plate — sweet fresh-corn grits topped with head-on coonstripe shrimp and charred asparagus. Caption names the proteins/veg (coonstripe shrimp, asparagus); photo shows heads-on shrimp and bits of scallion/shallot in the pan sauce, so the reconstruction keeps shells-on shrimp and a lemon-butter pan finish. Assumed 4 servings. - [Petrale Sole Almondine with Sous‑Vide Corn and Seared Asparagus](https://www.chezjk.com/recipes/petrale-sole-almondine-with-sous-vide-corn-and-seared-asparagus.md) (2023-06-21): A simple California welcome-home plate (from a late‑June Bay Area post). Caption lists sous‑vide corn, seared asparagus and petrale sole almondine — photo shows a mild white fish topped with chopped toasted almonds and herbs, charred asparagus, and whole ears of sweet summer corn. Assumptions: petrale sole (or other thin West Coast white fillets), almondine made with browned butter flavor (use ghee for paleo), corn cooked sous‑vide then served whole. - [Pan-Fried Night Smelt on a Warm Shishito + Cucumber Summer Salad](https://www.chezjk.com/recipes/pan-fried-night-smelt-on-a-warm-shishito-cucumber-summer-salad.md) (2023-06-09): Whole night-smelt (from Four Star Seafood) lightly dredged and fried, served on a warm mixed-lettuce salad with blistered shishito-type peppers and cucumber; dressed simply so the fried fish remains the star. Assumes small whole smelt (the fish in the photo) and seasonal early-June Bay Area greens/peppers. - [Black cod (sablefish) with tomato‑olive‑caper sauce, balsamic zucchini & mixed new potatoes](https://www.chezjk.com/recipes/black-cod-sablefish-with-tomato-olive-caper-sauce-balsamic-zucchini-mixed-new-po.md) (2023-06-06): June in the Bay — skin‑on black cod loosely modeled on the HOG Island style: a bright tomato, olive and caper ragù studded with toasted pine nuts under richly seared fish. Sliced zucchini and spring onion tossed with balsamic, and a mix of roasted + boiled new potatoes at the side. Assumptions: black cod = sablefish; the ragù contains green olives, capers and pine nuts as seen in the photo. - [Miso-Butter Corn with Green Garlic & Pan-Seared Shrimp](https://www.chezjk.com/recipes/miso-butter-corn-with-green-garlic-pan-seared-shrimp.md) (2023-06-05): Summer corn sautéed with sweet‑onion miso and green garlic, served with simply seared shrimp flavored with the same miso and more green garlic. Assumed 4 ears of corn and peeled/deveined shrimp; sweet onion miso is a store-bought product cited in the caption and is used as the binding flavor. - [Spring salad, chickpea spaghetti & meatballs, and strawberry‑apricot paleo crisp](https://www.chezjk.com/recipes/spring-salad-chickpea-spaghetti-meatballs-and-strawberry-apricot-paleo-crisp.md) (2023-05-29): A late‑May meal: a bright spring salad of asparagus, sugar snap peas and artichokes with crumbled feta; chickpea (Eat Banza) spaghetti topped with tomato‑braised meatballs, grated cheese and herb+crumb; and a warm strawberry + apricot paleo crisp for dessert. Assumptions: artichokes are jarred/packed (photo evidence), meatballs are classic beef/pork-style made without wheat breadcrumbs, and the spaghetti is Eat Banza chickpea pasta (gluten‑free but not paleo). - [Coho with Dashi RDX glaze, morel butter, charred asparagus, nori marble potatoes & salmon skin chips](https://www.chezjk.com/recipes/coho-with-dashi-rdx-glaze-morel-butter-charred-asparagus-nori-marble-potatoes-sa.md) (2023-05-26): Shabbat dinner built from pantry staples: skin-on Coho glazed with a dashi-forward RDX-style glaze and topped with morel mushrooms cooked briefly in dashi + butter; charred spring asparagus finished with a morel-miso butter and scattered crispy salmon-skin chips; new (marble) potatoes tossed with nori butter. Assumptions: Dashi RDX refers to Noma Projects' concentrated dashi glaze (I give a quick homemade mimic), morels may be fresh or rehydrated if dried, and shared-cultures 'morel miso butter' is approximated by folding miso into butter (use brown-rice miso or coconut aminos for gluten-free/paleo). Serves 4. - [Pan-Seared Scallops with Spring Vegetable Medley and Sweet Potato Fries](https://www.chezjk.com/recipes/pan-seared-scallops-with-spring-vegetable-medley-and-sweet-potato-fries.md) (2023-05-25): A late‑May spring plate: dry‑seared scallops with a bright pan sauce, a medley of spring vegetables (peas, fava/broad beans, asparagus and baby turnips or snap peas) and crisp roasted sweet potato fries. Assumptions: picture shows shelled peas and favas, asparagus and thinly sliced baby turnips; sauce is a shallot/wine or stock pan sauce finished with butter and parsley. - [Roasted Monkeyface Eel with Spring Hodgepodge and Sous‑Vide First Corn](https://www.chezjk.com/recipes/roasted-monkeyface-eel-with-spring-hodgepodge-and-sous-vide-first-corn.md) (2023-05-24): Simple plated meal featuring a whole roasted monkeyface eel (photo-inspired), a quick sauté of spring vegetables (peas, favas, snap peas, spring onion) and the season’s first corn cooked sous‑vide. Assumptions: the eel was roasted with scallion/seaweed aromatics and the greens are a mix of shelled fava, English peas, sugar snaps and sliced spring onions; amounts scaled to 4 servings. - [Jubilee-style Lox Platter with Beet Salad, Potato-Dill Salad, Fava & Ramps, and Scrambled Eggs](https://www.chezjk.com/recipes/jubilee-style-lox-platter-with-beet-salad-potato-dill-salad-fava-ramps-and-scram.md) (2023-05-23): Reconstruction of an SF 'Appetizing' board: smoked lox and a milder smoked/poached white fish with a jewel-toned beet salad (goat cheese + walnuts), a herby new‑potato salad with radish and dill, a bright fava/ramps/mint salad, plus braised greens and sauerkraut for contrast; breakfast version includes soft scrambled eggs tossed with ramps and more lox. Assumptions: the pale slices are a smoked whitefish/nova-style fish and the green salad is shelled fava/broad beans with charred baby artichoke or hearts. Serves 4. - [San Francisco-style Appetizer Platter — Jubilee Lox & Sable with Spring Salads](https://www.chezjk.com/recipes/san-francisco-style-appetizer-platter-jubilee-lox-sable-with-spring-salads.md) (2023-05-21): A composed appetizer plate inspired by a Russ & Daughters Jubilee lox & sable spread with spring salads (May in the Bay Area: radishes, new potatoes, peas, fennel fronds, avocados). Assumptions: store-bought cured fish used as-is; Cult cracker included but recipe notes a gluten-free/paleo-friendly swap. - [Spring Nasturtium Salad with Assorted Cured Fish (Russ & Daughters Bowl)](https://www.chezjk.com/recipes/spring-nasturtium-salad-with-assorted-cured-fish-russ-daughters-bowl.md) (2023-05-18): A spring greens bowl celebrating a lifetime of fish + San Francisco produce — inspired by a Russ & Daughters shipment (sable, belly lox, nova). Photo shows mixed baby lettuces dressed in a green, creamy vinaigrette, scattered cured fish and bright nasturtium flowers. Assumptions: the creamy dressing is avocado‑forward (common ChezJK paleo tweak) and the pale slices in the center are a delicate smoked/poached white fish or very light smoked whitefish; you can substitute based on what arrived in the shipment. - [Dukkah‑Crusted Cod with Cumin‑Coriander Sweet Potato Fries and Steamed Artichokes (mustard‑mayo + sumac)](https://www.chezjk.com/recipes/dukkah-crusted-cod-with-cumin-coriander-sweet-potato-fries-and-steamed-artichoke.md) (2023-05-17): Reconstruction of ChezJK's May plate: farm artichokes, dukkah‑crusted Seaforager cod and spiced sweet potato fries. Assumes whole steamed artichokes (Fifth Crow Farm) and a classic nut‑and‑seed dukkah used to crust a firm white cod. Timings aimed so everything finishes together. - [Ramps & Morel Miso Sauté with Soft Scrambled Eggs, Bacon and Sauerkraut](https://www.chezjk.com/recipes/ramps-morel-miso-saute-with-soft-scrambled-eggs-bacon-and-sauerkraut.md) (2023-05-14): Spring ramps (wild leeks) quickly sautéed in bacon grease + butter with a spoon of Shared Cultures morel miso, piled onto soft scrambled eggs and served with thick-cut cooked bacon and a bright scoop of sauerkraut. Assumed ramps were in season (mid-May, Bay Area) and the shredded cabbage is sauerkraut; adjust miso amount for saltiness. - [Quick Boquerones — Pickled Anchovies with Jalapeño & Cilantro](https://www.chezjk.com/recipes/quick-boquerones-pickled-anchovies-with-jalapeno-cilantro.md) (2023-05-12): Home‑filleted anchovies cured quickly in vinegar (a finish to an anchovy project). Photo shows classic boquerones-style fillets finished simply with sliced jalapeño and cilantro; I assume fresh whole anchovies were cleaned and filleted before curing. Bay Area, mid‑May — small coastal anchovies are in season. - [Seared Duck Hearts with Pistachio–Hazelnut Herby Sauce, Asparagus & Sugar Snap Peas, Cauliflower–Celery Root Purée](https://www.chezjk.com/recipes/seared-duck-hearts-with-pistachio-hazelnut-herby-sauce-asparagus-sugar-snap-peas.md) (2023-05-08): Spring plate using Root Down Farm duck hearts with a chopped, nut-forward herb sauce, bright sautéed asparagus and sugar snaps, and a silky cauliflower + celeriac purée. Assumes small whole duck hearts (trimmed) and spring leeks/scallions for the veg garnish; quantities scaled to 4 servings. - [Springtime Camping Eggs (at home) with Ramps](https://www.chezjk.com/recipes/springtime-camping-eggs-at-home-with-ramps.md) (2023-05-07): Creamy slow-scrambled ‘camping’ eggs topped with quickly wilted spring ramps, served with braised bitter greens, sauerkraut and a strip of glazed crispy pork/bacon — a springy, tangy bowl. Assumption: the long glazed item is a thick strip of bacon or cured pork; recipe gives a glazed thick‑cut bacon version and notes for swaps. - [Lime & Jalapeño Cured Anchovies; Rockfish with Celery‑Root Mash & Miso Butter Snow Peas; Chocolate‑Tahini Date Bowl](https://www.chezjk.com/recipes/lime-jalapeno-cured-anchovies-rockfish-with-celery-root-mash-miso-butter-snow-pe.md) (2023-05-06): Spring tasting menu inspired by @theanchovybar — quick lime + jalapeño cured fresh anchovies served three ways (avocado/jalapeño/cilantro; fennel‑pollen coconut yogurt over cucumber; quick‑pickled black radish with mint), followed by local rockfish on a celery‑root mash with miso (or miso‑ghee) butter snow peas, finishing with a chocolate‑tahini bowl topped with blueberries, Flying Disc Ranch dates, cacao nibs and toasted coconut. Assumptions: fresh anchovies were used (caption); fennel pollen is available; coconut yogurt is used to keep the small plates paleo‑friendly. - [Roasted New Potatoes, Farm Sausage, Spring Onions & Asparagus](https://www.chezjk.com/recipes/roasted-new-potatoes-farm-sausage-spring-onions-asparagus.md) (2023-05-04): Simple spring plate using Rootdown Farm sausages with Zuckerman's asparagus, spring onions (scallions with baby bulbs) and roasted new potatoes. Assumes local pork sausages; method keeps potatoes crispy while quickly roasting the asparagus and charring the spring onions so everything finishes together. - [Fried Fresh Anchovies on Lettuce with Nasturtiums](https://www.chezjk.com/recipes/fried-fresh-anchovies-on-lettuce-with-nasturtiums.md) (2023-05-04): May anchovy run inspired salad: fresh local anchovies, lightly starch-dredged and fried until crisp, served on a simple lemony lettuce and finished with bright nasturtium flowers. Assumes fresh whole anchovies (Seaforager-sourced) and edible nasturtiums in bloom — Bay Area-appropriate for early May. - [Butter‑Poached Rockfish with Fava Beans & Maitake, Roasted Delicata Squash](https://www.chezjk.com/recipes/butter-poached-rockfish-with-fava-beans-maitake-roasted-delicata-squash.md) (2023-05-03): Spring-forward plate: tender rockfish cooked sous‑vide then finished in butter, topped with bright fresh fava beans and sautéed maitake, served alongside roasted delicata squash. Assumptions: fresh shelled fava beans were used (May in Bay Area), fish is portioned into 4 fillets; swap to ghee to make strictly paleo. - [Rockfish with Curry Butter over Mashed Sweet Potatoes; Sautéed Squid, Lion’s Mane & Sugar Snap Peas; Chocolate‑Tahini Fruit Bowl](https://www.chezjk.com/recipes/rockfish-with-curry-butter-over-mashed-sweet-potatoes-sauteed-squid-lion-s-mane.md) (2023-05-02): Two-plate spring meal: firm Pacific rockfish basted in a warm curry butter (here I assume clarified butter/ghee to keep it paleo) spooned over bright mashed sweet potatoes, contrasted with a quick wok‑style sauté of squid, local lion’s mane mushrooms and sugar snap peas. Dessert is a simple chocolate‑tahini bowl scattered with kumquats, dates, dried persimmon & apple chips, cocoa nibs and coconut flakes. Assumptions: ghee used in place of straight butter to keep recipe paleo/dairy‑free-friendly; quantities scaled for 4. - [Moules Marinières with Sautéed Squid, Sugar Snap Peas, and Crispy Celery Root](https://www.chezjk.com/recipes/moules-marinieres-with-sauteed-squid-sugar-snap-peas-and-crispy-celery-root.md) (2023-04-30): Spring seafood supper: classic moules marinières (white‑wine, shallot, parsley broth), quick pan‑seared baby squid with lemon and smoked paprika, bright sautéed sugar snap peas with scallion, and a crispy, ghee‑fried celery root that started as a pommes Anna and became shard‑like chips. Assumptions: baby squid (whole small calamari) and English/sugar snap peas were used; moules cooked in ghee instead of butter to keep it paleo. - [Braised Beef Short Ribs with Rhubarb & Fennel; Roasted New Reds & Spring Onion; Blistered Asparagus](https://www.chezjk.com/recipes/braised-beef-short-ribs-with-rhubarb-fennel-roasted-new-reds-spring-onion-bliste.md) (2023-04-29): Shabbat-style spring meal (SF late April) reconstructed from the caption and photo: bone-in short ribs braised with fennel, served with a tangy rhubarb finish and a red-wine reduction; side of roasted new red potatoes tossed with spring onion and quick-blistered asparagus. Assumption: ribs were braised in red wine/beef stock and rhubarb was added toward the end as a sweet-tart finish rather than a raw pickle. - [Pan-seared Coho Salmon with Almond “Sauce Verte”, Charred Asparagus & Morel Miso Butter, Celery Root–Cauliflower Mash](https://www.chezjk.com/recipes/pan-seared-coho-salmon-with-almond-sauce-verte-charred-asparagus-morel-miso-butt.md) (2023-04-26): From the caption: skin-on coho, an herbed almond sauce (sauce verte) spooned over the fish, charred asparagus tossed with a morel miso butter, and a silky celery root + cauliflower mash. Assumptions: morel miso butter can be store-bought (Shared Cultures) or made from miso + butter + reconstituted morels; use gluten-free miso or tamari if needed. - [Eat Banza Cavatappi with Caramelized Cabbage, Spring Onion & Pancetta](https://www.chezjk.com/recipes/eat-banza-cavatappi-with-caramelized-cabbage-spring-onion-pancetta.md) (2023-04-24): A simple spring pasta: chickpea (Eat Banza) cavatappi tossed with long‑caramelized shredded cabbage, rendered pancetta and sliced green/spring onions. Assumes no cheese or cream in the Instagram caption — glossiness comes from pancetta fat + starchy pasta water. Bay‑Area spring produce note: young cabbage and fresh spring onions available in April. - [True cod over spring veggie hodgepodge](https://www.chezjk.com/recipes/true-cod-over-spring-veggie-hodgepodge.md) (2023-04-19): A simple weeknight plate: a Seaforager (frozen) true cod fillet gently steamed/poached on a quick sauté of spring vegetables (asparagus, baby artichoke hearts, ramps/shallot + peas). Assumes frozen cod thawed from the caption and Bay‑Area spring veg (April) — swap similar spring produce if needed. - [Seared Halibut Cheeks with Chraime (Spicy Tomato‑Garlic Fish Soup)](https://www.chezjk.com/recipes/seared-halibut-cheeks-with-chraime-spicy-tomato-garlic-fish-soup.md) (2023-04-13): Bright North African‑style chraime (a garlicky, spicy tomato fish broth) ladled around seared halibut cheeks, finished with crispy fried shallots and fresh cilantro. Assumes canned tomatoes were used for a bright red broth and the cheeks were seared separately then finished in the soup — photo shows tender white cheek pieces, lots of cilantro leaves and fried-crisp garnish. - [Seder Leftovers: 72‑Hour Short Ribs with 'Sort‑of' Tzimmes & Old‑School Potato Kugel (with schmaltz)](https://www.chezjk.com/recipes/seder-leftovers-72-hour-short-ribs-with-sort-of-tzimmes-old-school-potato-kugel.md) (2023-04-11): Reconstruction of an April Seder plate of long‑braised short ribs (caption says ‘72 hour’ — I assume sous‑vide/very low‑temp braise), a sweet root‑vegetable 'sort of' tzimmes with dried fruit, and an old‑school potato kugel made with schmaltz (no matzo meal assumed). Bay‑Area spring parsley used as a bright garnish. If you don’t have sous‑vide, a regular low oven braise shortcut is provided. - [Sephardic-inspired Seder: Saffron Lamb Tagine with Holiday Cauliflower Rice & Ras el Hanout Carrots (plus chraime fish soup)](https://www.chezjk.com/recipes/sephardic-inspired-seder-saffron-lamb-tagine-with-holiday-cauliflower-rice-ras-e.md) (2023-04-07): Reconstruction of a playful Sephardic Seder: a saffron-scented lamb tagine served over a Sephardic 'holiday' cauliflower rice studded with dates and toasted nuts, topped with roasted ras el hanout carrots; first course was chraime (spicy tomato fish soup) with fish balls. Assumptions: "saffron lamb tagline" meant saffron lamb tagine-style stew; cauliflower rice is the main starch substitute and uses saffron/turmeric and sweet dried fruit (photo/seasonality: April — cauliflower and carrots in Bay Area markets). - [Chocolate Macaroon (Passover) Cake](https://www.chezjk.com/recipes/chocolate-macaroon-passover-cake.md) (2023-04-05): A dense almond‑coconut chocolate cake finished with a glossy chocolate ganache and a ring of toasted coconut chips + chopped almonds — reconstructed from the 'Chocolate macaroon Passover cake' caption and the photo. Assumes a flourless, Passover‑friendly almond/coconut base (no wheat) and a dairy‑free ganache (coconut milk) to keep it paleo-friendly; swap as needed for kosher-for-Passover certified ingredients. - [Whole Roasted Chilipepper Rockfish with Lemon & Fennel; Parsnip Fries; Roman‑Style Braised Artichokes; Chestnut Mushrooms; Asparagus & Sugar Snap Peas with Black Garlic Miso](https://www.chezjk.com/recipes/whole-roasted-chilipepper-rockfish-with-lemon-fennel-parsnip-fries-roman-style-b.md) (2023-04-04): Reconstruction of the Instagram meal (Apr 2023): a whole chilipepper rockfish roasted on a sheet with lemon, fennel and red onion; oven-roasted parsnip fries; Roman-style braised artichokes (small/baby artichokes braised with leeks/garlic); sautéed chestnut mushrooms; and quick asparagus + sugar snaps tossed with black garlic miso. Assumed one whole fish (2–3 lb) to serve 4; black garlic miso used as in the caption (see note for a paleo swap). - [Pasta Primavera with Asparagus, Sugar Snap Peas, Green Garlic & Culatello](https://www.chezjk.com/recipes/pasta-primavera-with-asparagus-sugar-snap-peas-green-garlic-culatello.md) (2023-04-02): Spring pasta primavera built from the caption and photos: fusilli (or similar short pasta) tossed with blanched asparagus and sugar snap peas, quick sauté of green garlic + spring onion, a creamy ricotta‑lemon sauce (inferred from the Clark Bar / NYT Cooking note), finished with thin slices of culatello from the farmers market. Assumes ricotta + pasta‑water emulsion; quantities set for 4 servings and tuned for Bay Area spring produce (early April). - [Salmon Ssam Lunch with Banchan and Kimchi Jjigae–Pozole](https://www.chezjk.com/recipes/salmon-ssam-lunch-with-banchan-and-kimchi-jjigae-pozole.md) (2023-03-30): A Bay‑Area spring lunch made from a takeout salmon ssam plus pantry banchan: salmon lettuce wraps with scallion‑ginger sauce, ssamjang and jjangajji; chonggak (radish) kimchi; baechu kimchi with a few soy‑marinated ramps; cucumber & asparagus muchim; and a kimchi jjigae × pozole stew topped with avocado and cilantro. Assumption: some kimchis/jjangajji were supplied by the restaurant/Queens SF pantry and used as‑is; recipes below give quick homemade or pantry‑friendly options. - [Shio-Koji Turkey with Roasted Cauliflower/Romanesco (cep oil + mushroom garum) and Black Garlic Miso Sunchokes](https://www.chezjk.com/recipes/shio-koji-turkey-with-roasted-cauliflower-romanesco-cep-oil-mushroom-garum-and-b.md) (2023-03-28): Plate of shio-koji–cured turkey finished with shichimi togarashi and shiitake tamari; roasted cauliflower + romanesco dressed with cep oil and mushroom garum; and roasted sunchokes tossed with black garlic miso. Assumptions: turkey is a small roast (thigh or breast) cured briefly in shio koji; the cep oil, mushroom garum and black garlic miso are specialty condiments mentioned in the caption (substitutions given). Serves 4. - [Roasted Salmon Collar with Walnut‑Anchovy Sauce, Roasted Cauliflower & Brussels, Mashed Butternut with Honey‑It Squash Miso](https://www.chezjk.com/recipes/roasted-salmon-collar-with-walnut-anchovy-sauce-roasted-cauliflower-brussels-mas.md) (2023-03-28): Reconstructing the Instagram plate: a roasted salmon collar (noted “from the freezer”), a pile of roasted cauliflower/Brussels topped with a green walnut + anchovy sauce, and bright mashed butternut squash flavored with @sharedcultures Honey It Squash miso. Assumptions: 2 salmon collars feed 4; the miso referenced is a rice or gluten‑free variety (see notes). Late March in the Bay Area—cauliflower and Brussels are in season and sensible here. - [Sort-of Menemen Bowl with Harissa, Za’atar Avocado, Tahina & Zhug](https://www.chezjk.com/recipes/sort-of-menemen-bowl-with-harissa-za-atar-avocado-tahina-zhug.md) (2023-03-26): A simple, Bay‑Area spring take on menemen (Turkish-style scrambled eggs) using Zwita harissa, seasonally appropriate spring onions and green garlic; served with sliced avocado dusted in za’atar, a dollop of tahina and bright cilantro-y zhug plus a spoon of kraut for acidity. Assumptions: the menemen is a tomato + harissa base (photo shows a red, saucy scramble) and tahina/zhug are added as finishes rather than cooked into the eggs. - [Za’atar Roast Chicken with Lemon, Roasted Broccoli with Dukkah, Crispy Sunchokes, Tahina & Zhug](https://www.chezjk.com/recipes/za-atar-roast-chicken-with-lemon-roasted-broccoli-with-dukkah-crispy-sunchokes-t.md) (2023-03-20): From the caption and photo: a Falastin-inspired platter — za’atar–spiced roast chicken with lemon and fresh parsley, charred broccoli sprinkled with dukkah, roasted/crisped sunchokes, and classic tahina plus a bright green zhug. Assumptions: chicken is bone-in, skin-on thighs (easy to roast and shred); dukkah is the nutty topping on the broccoli; parsley is used as garnish. - [Eggs Over Leftover Fried Rice with Spinach Banchan, Pickled Red Onion & Kimchi](https://www.chezjk.com/recipes/eggs-over-leftover-fried-rice-with-spinach-banchan-pickled-red-onion-kimchi.md) (2023-03-10): A simple weekend breakfast: sunny (over-easy) eggs set on reheated fried leftover rice, with a quick Korean-style spinach banchan, a spoonful of kimchi (store-bought @volcanokimchi) and quick-pickled red onion on the eggs. Assumptions: leftover rice is plain cooked rice (no large meat pieces); kimchi is store-bought and used as-is; pickled onion is the pink curls on the eggs. - [Chili-Crunch Shrimp (MomolongPlay–inspired) with Avocado, Kimchi & Quick Pickled Red Onions](https://www.chezjk.com/recipes/chili-crunch-shrimp-momolongplay-inspired-with-avocado-kimchi-quick-pickled-red.md) (2023-03-09): A family-friendly pan‑sautéed shrimp tossed in a chili‑crunch forward glaze (caption references @momolongplay). Served simply with sliced avocado, chopped cilantro, store‑bought kimchi and quick pickled red onions. Assumption: original used a chili crunch condiment (I keep that flavor but show a paleo/gluten‑free swap using coconut aminos). - [Deconstructed Hangtown Fry — slow eggs, fried oysters, bacon & braised greens](https://www.chezjk.com/recipes/deconstructed-hangtown-fry-slow-eggs-fried-oysters-bacon-braised-greens.md) (2023-02-26): A deconstructed Hangtown Fry inspired by the caption: slow-cooked/creamy eggs, crisp bacon, fried oysters served atop braised dark greens with a sauerkraut “chaser” and a quick scallion–bacon pan drizzle. Assumptions: the greens are kale or similar winter greens (Feb in the Bay Area), oysters are shucked small/medium, and the dredge is kept paleo/gluten-free (almond + starch). Serves 4. - [Shabbat Israeli-style: Za’atar Lemon Chicken with Roasted Cabbage, Butternut with Dukkah & Tahini Panna Cotta with Caramelized Kumquats](https://www.chezjk.com/recipes/shabbat-israeli-style-za-atar-lemon-chicken-with-roasted-cabbage-butternut-with.md) (2023-02-24): A winter Shabbat plate inspired by the caption and Falastin cookbook: za’atar-and-lemon roasted chicken, wedges of cabbage finished with green zhug, roasted butternut tossed with crunchy dukkah, and a dairy-free tahini panna cotta topped with caramelized kumquats and cocoa nibs. Assumptions: chicken are bone-in thighs, cabbage is a winter/pointed cabbage, panna cotta made dairy-free (coconut) to keep the whole menu paleo-friendly. - [Rockfish with preserved‑lemon pistachio relish, broccolini with morel‑miso butter; oysters with fennel & apple mignonette; roasted sunchokes; dried fruit over pistachio butter](https://www.chezjk.com/recipes/rockfish-with-preserved-lemon-pistachio-relish-broccolini-with-morel-miso-butter.md) (2023-02-22): A four‑course home dinner: raw oysters dressed with a bright fennel + preserved lemon + apple mignonette; pan‑roasted local rockfish topped with a preserved‑lemon + pistachio + green garlic relish; broccolini finished in a morel + miso butter; roasted sunchokes on the side; and a small dessert of dried fruit over pistachio butter. Assumes 4 people, rockfish fillets ~6 oz each, dried morels rehydrated, preserved lemons on hand. Bay Area winter/early‑spring produce (broccolini, green garlic) and locally sourced rockfish/oysters. - [Shakshuka with ChefSteps-style Sous‑Vide Fudgy Eggs, Tahina + Zhug & Shatta, Harissa Kraut, Arabic Spiced Coffee](https://www.chezjk.com/recipes/shakshuka-with-chefsteps-style-sous-vide-fudgy-eggs-tahina-zhug-shatta-harissa-k.md) (2023-02-19): A winter Bay‑Area Sunday shakshuka: a spiced tomato‑pepper base topped with ultra‑silky sous‑vide eggs (ChefSteps “fudgy” approach), a dollop of tahini laced with zhug and shatta, warm harissa‑dressed kraut on the side and a small pot of Arabic spiced coffee. Assumptions: canned tomatoes used for a reliable winter sauce; sous‑vide eggs cooked at ~63°C per the ChefSteps approach (see notes). - [Pan‑Seared Five‑Spice Duck Breast with Kumquat-Onion Sauce, Bintje Potatoes Roasted in Duck Fat, and Balsamic Brussels Sprouts](https://www.chezjk.com/recipes/pan-seared-five-spice-duck-breast-with-kumquat-onion-sauce-bintje-potatoes-roast.md) (2023-02-17): A winter Shabbat plate: five‑spice duck breasts finished with a quick kumquat + onion pan sauce, crispy Bintje potatoes roasted in rendered duck fat, and caramelized/charred Brussels finished with balsamic. Assumptions: 4 skin‑on duck breasts, kumquats are the small winter citrus in the photo; Bintjes (or Yukon) used for their golden roast. - [Bay‑Area Oyster Stew with Leeks, Cauliflower & Coconut](https://www.chezjk.com/recipes/bay-area-oyster-stew-with-leeks-cauliflower-coconut.md) (2023-02-16): Winter lunch stew using SeaForager oysters — a light, briny broth finished with coconut cream, leeks, cauliflower and parsley. Assumptions: post-February in SF means local oysters, winter cauliflower, leeks and mushrooms; recipe is written paleo/gluten‑free/dairy‑free (coconut cream replaces dairy). - [Pan-seared black cod with black pearl tree oysters, roasted arrowhead cabbage, and parsnip–kohlrabi fries](https://www.chezjk.com/recipes/pan-seared-black-cod-with-black-pearl-tree-oysters-roasted-arrowhead-cabbage-and.md) (2023-02-15): Reconstruction from the caption/photo: skin-on black cod (sablefish) topped with sautéed Far West Fungi black pearl tree oysters, charred/roasted arrowhead cabbage wedges, and crispy parsnip + kohlrabi fries. Assumes 4 skin-on fillets; flavors kept simple (ghee/olive oil, lemon, chives) to let the ingredients sing—Bay Area winter produce (parsnip, kohlrabi, cabbage) and locally harvested sablefish are in season in mid-February. - [Roasted Brussels & Butternut Hash with Smoked Duck Breast](https://www.chezjk.com/recipes/roasted-brussels-butternut-hash-with-smoked-duck-breast.md) (2023-02-14): A winter-feeding, Bay-Area-friendly hash: caramelized roasted butternut and Brussels sprouts tossed with crisped shallot/greens and finished with slices of smoked duck breast (from the caption). Assumptions: the Fatted Calf duck is fully cooked/smoked and only needs warming/searing; the photos show torn crispy herb/greens (I treat these as sage/brussels leaves) and sliced scallion — included as aromatics. - [Secreto over Rancho Gordo Pintos with Mexican-Spiced Roasted Carrots, Cilantro-Citrus Sauce & Pepitas](https://www.chezjk.com/recipes/secreto-over-rancho-gordo-pintos-with-mexican-spiced-roasted-carrots-cilantro-ci.md) (2023-02-13): Secreto (a thin, well-marbled pork cut) from Encina Farms served over Rancho Gordo pinto beans with charred, Mexican-spiced carrots, a bright cilantro-citrus sauce, and toasted pepitas. Assumes secreto is pork (photo shows pink, medium slices) and that beans started from dried pintos; timeline notes include a soak/pressure-cook shortcut. - [Coho Salmon with Blood Orange–Miso Beurre Blanc, Roasted Caraflex Cabbage, Binntje Potatoes & Hedgehog Mushrooms](https://www.chezjk.com/recipes/coho-salmon-with-blood-orange-miso-beurre-blanc-roasted-caraflex-cabbage-binntje.md) (2023-02-08): Winter citrus-forward Bay Area dinner: fresh coho from a local fishmonger, bright blood oranges folded into a miso beurre blanc, with simply roasted caraflex cabbage and Binntje potatoes finished with sautéed hedgehog mushrooms. Assumptions: salmon fillets are ~6–7 oz each and skin-on or skinless as you prefer; use gluten-free miso/tamari if needed; ghee is an easy paleo/dairy-free swap for butter. - [Rustic Leftover Clam Stew with Purple Potatoes & Romanesco](https://www.chezjk.com/recipes/rustic-leftover-clam-stew-with-purple-potatoes-romanesco.md) (2023-02-03): Leftover steamed clams (and their cooking liquid) are gently turned into a bright, rustic stew with purple potatoes, romanesco florets and leafy greens; finished with parsley, lemon and olive oil. Assumes you have pre-steamed clams from dinner and saved the steaming liquid — photo shows purple potatoes and romanesco so I used those as the starch and vegetable. - [Pan-Seared Rockfish with Fennel–Onion–Mandarin Compote, Broccolini with Cashew Miso Butter, and Mashed Kabocha](https://www.chezjk.com/recipes/pan-seared-rockfish-with-fennel-onion-mandarin-compote-broccolini-with-cashew-mi.md) (2023-02-01): Winter Bay Area dinner: Seaforager rockfish topped with a soft fennel + onion compote dotted with winter mandarins, bright blanched broccolini finished with Shared Cultures cashew miso butter, and roasted mashed kabocha. Assumptions: rockfish fillets are 5–7 oz each; Shared Cultures cashew miso butter is a cultured cashew product (see notes for paleo/gluten concerns and swaps). Serve 4. - [Duck Confit & Wild Mushroom Ragu with Banza Gemelli](https://www.chezjk.com/recipes/duck-confit-wild-mushroom-ragu-with-banza-gemelli.md) (2023-01-31): Home-style bowl of shredded duck confit folded into a tomato-forward wild mushroom ragu and tossed with chickpea (Banza) gemelli; photo and caption imply store-or-home confit plus mixed mushrooms. Assumption: finished with chopped parsley; recipe keeps the chickpea pasta (gluten-free) as in the caption. - [Duck Confit with Shallot–Pomegranate Sauce, Walnut Brussels Sprouts & Beef‑Fat Roasted Potatoes](https://www.chezjk.com/recipes/duck-confit-with-shallot-pomegranate-sauce-walnut-brussels-sprouts-beef-fat-roas.md) (2023-01-28): Photo and caption indicate duck confit finished crisp, an Ottolenghi-inspired shallot + pomegranate sauce, roasted Brussels with walnuts, and potatoes roasted in beef fat. Assumptions: duck made confit at home (instructions include full confit method but you can use store-bought confit); pomegranate elements are both seeds and a reduced pomegranate/molasses-style sauce. - [McFarland Springs Rainbow Trout with Wild Mushroom Ragout, Roasted Sunchokes & Brussels Sprout Chips](https://www.chezjk.com/recipes/mcfarland-springs-rainbow-trout-with-wild-mushroom-ragout-roasted-sunchokes-brus.md) (2023-01-25): Seasonal winter plate built from @seaforager trout: pan‑seared skin‑on rainbow trout topped with a warm wild mushroom ragout, served with crispy Brussels 'chips' and roasted sunchokes. Assumptions: trout were skin‑on fillets; wild mushroom mix (oyster/shiitake/other) from foraging — swap with cultivated mushrooms if needed. - [Post‑Workout Breakfast Bowl — Scrambled Eggs, Simmered Kabocha, Braised Greens, Avocado & Kimchi](https://www.chezjk.com/recipes/post-workout-breakfast-bowl-scrambled-eggs-simmered-kabocha-braised-greens-avoca.md) (2023-01-24): A winter Bay‑Area breakfast bowl: soft scrambled eggs cooked in rendered beef fat finished with a ginger‑scallion sauce, simmered kabocha, quick braised greens, avocado topped with chili crunch, and a scoop of kimchi. Assumptions: Momolongplay sauces referenced are used from jars; beef fat = rendered tallow; kimchi is storebought (VolcanoKimchi). Serves 4. - [Lunar New Year Crab Feast — steamed citrus crab, kabocha miso soup, lemongrass‑pepper crab over ginger‑scallion noodles, and toasted coconut fruit salad](https://www.chezjk.com/recipes/lunar-new-year-crab-feast-steamed-citrus-crab-kabocha-miso-soup-lemongrass-peppe.md) (2023-01-22): Reconstruction from the Instagram caption and photos (late January, Bay Area). Assumption: locally caught winter Dungeness (or similar SF crab) — 2–3 medium crabs will feed four and are divided across the dishes. I kept the menu gluten‑free and mostly paleo where possible (use GF miso and tamari or coconut aminos). Photos show a steamed crab plated over fennel/daikon with persimmon/satsuma, a miso + kabocha soup with crab, a lemongrass/pepper crab on ginger‑scallion noodles (Seaforager / Momolongplay inspirations), and a fruit salad with toasted coconut. - [Butternut Squash Pasta with Bacon, Roasted Red Onion & Hazelnuts](https://www.chezjk.com/recipes/butternut-squash-pasta-with-bacon-roasted-red-onion-hazelnuts.md) (2023-01-19): Reconstruction of ChezJK's Banza (chickpea) pasta tossed in a silky roasted butternut-squash sauce, finished with crisp bacon, chopped toasted hazelnuts and fresh parsley; caption notes roasted red onions (not pictured) so they're included here. Assumes Banza chickpea pasta (gluten-free) was used and the squash sauce is a puree emulsified with pasta water/olive oil rather than heavy cream. - [Venison Spanish Stew with Roasted Red Peppers and Paprika over Polenta](https://www.chezjk.com/recipes/venison-spanish-stew-with-roasted-red-peppers-and-paprika-over-polenta.md) (2023-01-16): A braised venison stew centered on lots of caramelized onion, roasted red peppers and smoky paprika served over creamy polenta. Caption is the primary guide; I assume a red-wine/stock braise and a bit of tomato/paste for body (common in Spanish-style stews). Hat tip preserved to @huntgathercook. - [Shakshuka Sunday — sous-vide eggs, zhug, tahina + shatta, sauerkraut with harissa](https://www.chezjk.com/recipes/shakshuka-sunday-sous-vide-eggs-zhug-tahina-shatta-sauerkraut-with-harissa.md) (2023-01-15): A winter-friendly Bay‑Area shakshuka spread (caption: sous vide eggs; zhug per Serious Eats; shatta per Falastin; harissa from Zwita). Assumptions: January seasonality — use canned San Marzano or ripe winter tomatoes for the sauce; shatta described is a spicy pepper relish (I include a quick homemade version and a store‑bought option). Serves 4. - [Chinese Five-Spice Duck Breast with Kumquat Pan Sauce, Roasted Brussels with Hazelnuts & Crispy Roasted Sunchokes](https://www.chezjk.com/recipes/chinese-five-spice-duck-breast-with-kumquat-pan-sauce-roasted-brussels-with-haze.md) (2023-01-14): Recreation of a January Bay‑Area dinner: skin‑on duck breasts rubbed with Chinese five‑spice, finished with a glossy kumquat pan sauce; caramelized Brussels tossed with toasted hazelnuts; and rustic, crispy roasted sunchokes. Assumes 4 skin‑on duck breasts and kumquats used sliced/rings as shown; made paleo + gluten‑free (coconut aminos instead of soy, honey instead of sugar). - [Lemongrass Black Pepper Dungeness over SF‑Style Vietnamese Garlic Noodles](https://www.chezjk.com/recipes/lemongrass-black-pepper-dungeness-over-sf-style-vietnamese-garlic-noodles.md) (2023-01-11): Reconstruction of ChezJK's bowl: live Dungeness cracked and tossed in a deeply caramelized lemongrass + black‑pepper paste (inspired by @seaforager) set over SF‑style Vietnamese garlic noodles (Kenji López‑Alt method, adapted to gluten‑free). Assumptions: herb pictured is cilantro; dish served family‑style, scaled to 4. Crab sourced live and prepped/steamed before finishing in the paste. - [Venison Steak Diane with Russian Fingerling Potatoes and Brussels Sprout Chips](https://www.chezjk.com/recipes/venison-steak-diane-with-russian-fingerling-potatoes-and-brussels-sprout-chips.md) (2023-01-09): Reconstruction of the Instagram meal (photo + caption) using the linked Honest Food Steak Diane as a guide. Assumptions: four 6–8 oz venison steaks, a classic pan sauce (brandy/cognac + stock + mustard) adapted to be paleo-friendly (ghee, arrowroot instead of flour); fingerling potatoes boiled and simply dressed; Brussels leaves roasted until crisp. Bay‑Area winter produce (small potatoes, Brussels) used. - [Home Poke Bowls with Seaforager Tuna](https://www.chezjk.com/recipes/home-poke-bowls-with-seaforager-tuna.md) (2023-01-05): Simple at-home poke: sashimi-grade tuna from @seaforager tossed in a tamari-sesame marinade, served over a cauliflower‑rice base (paleo/default) with roasted kabocha, avocado, cucumber, quick-pickled daikon, nori crisps and sesame/furikake-style garnishes. Assumption: pictured bowl uses raw tuna and a tamari-based poke dressing; I make the bowl paleo by default (cauliflower rice) and note a rice swap. - [Shio‑koji Broiled Salmon “Wings” with Shiitake Tamari; Broccolini with Chanterelle Miso‑Ghee; Simmered Hokkaido Squash](https://www.chezjk.com/recipes/shio-koji-broiled-salmon-wings-with-shiitake-tamari-broccolini-with-chanterelle.md) (2023-01-03): Reconstruction of the Instagram meal: salmon 'wings' marinated in shio koji and broiled, served with a shiitake‑infused tamari; broccolini tossed with chanterelle + miso enriched ghee (kept paleo by using ghee); Hokkaido (kabocha) squash simmered in dashi, tamari and sake. Assumptions: chanterelles may have been locally foraged/seasonal in the Bay Area winter; miso 'butter' here is rendered as miso + ghee to keep the dish paleo-friendly unless you prefer butter. - [Kerala‑Style Fried Swordfish with Coconut‑Braised Cabbage and Curried Sweet Potato Latkes + Raita](https://www.chezjk.com/recipes/kerala-style-fried-swordfish-with-coconut-braised-cabbage-and-curried-sweet-pota.md) (2023-01-02): A ChezJK reconstruction of the Instagram meal: seared/mildly fried swordfish in Kerala spices, a mustard‑seed + coconut braised cabbage, and curried sweet potato latkes topped with a cooling raita. Assumptions: fish is marinated briefly in turmeric/chili/coriander, raita is made dairy‑free (coconut yogurt) to keep the meal paleo/gluten‑free, and almond flour is used as a latke binder (swap to tapioca/cassava for nut‑free). Serves 4. - [Late-Hanukkah Potato Latkes with Schmaltz-Fried Eggs, Braised Kale with Gribnes, and Kraut](https://www.chezjk.com/recipes/late-hanukkah-potato-latkes-with-schmaltz-fried-eggs-braised-kale-with-gribnes-a.md) (2023-01-01): From the caption: a second round of latkes, schmaltz-fried eggs over-medium, braised greens with gribnes (crispy rendered chicken skins) and kraut. Assumptions: Bay-Area winter greens = lacinato kale; to keep this version paleo + gluten-free I use arrowroot (or almond flour) instead of matzo meal — note in Notes how to make fully traditional. - [Kenji/Serious Eats Pressure‑Cooker Bolognese with Eat Banza GF Penne](https://www.chezjk.com/recipes/kenji-serious-eats-pressure-cooker-bolognese-with-eat-banza-gf-penne.md) (2022-12-29): ChezJK winter favorite: Kenji Lopez‑Alt x Serious Eats pressure‑cooker bolognese served with Eat Banza chickpea penne (caption calls that out). I’m reconstructing the pressure‑cooker method (brown meat + deglaze, pressure cook to concentrate flavors) and assuming a 30‑minute high‑pressure cook with a short natural release; photo shows penne-sized GF pasta and chopped parsley as garnish. - [Tandoori Salmon Collars with Curried Sweet Potato Latkes, Garam Masala Brussels 'Chips' & Broccolini](https://www.chezjk.com/recipes/tandoori-salmon-collars-with-curried-sweet-potato-latkes-garam-masala-brussels-c.md) (2022-12-21): A Hanukkah plate: boldly spiced tandoori-marinated salmon collars, curried sweet potato latkes topped with a cool dill-yogurt sauce (visible in the photo), crispy roasted Brussels leaves (called "chips" here) and simply cooked broccolini. Assumptions: 4 servings, picture shows yogurt-style topping (I include a dairy-free swap), and salmon collars are ~2 lb total (3–4 collars). - [Duck Duck Mushroom Bowl](https://www.chezjk.com/recipes/duck-duck-mushroom-bowl.md) (2022-12-13): A simple bowl of creamy scrambled eggs cooked in/with duck fat (assumed from the post title), pan‑fried porcini, wilted winter kale and bright sauerkraut — photographed and posted in mid‑December (Bay Area porcini and brassicas are in season). Assumptions: duck fat (and possibly duck eggs) were used; porcini are fresh foraged/sourced. - [Porcini Bowl with Creamy Scrambled Eggs, Braised Kale, Roasted Sweet Potato & Sauerkraut](https://www.chezjk.com/recipes/porcini-bowl-with-creamy-scrambled-eggs-braised-kale-roasted-sweet-potato-sauerk.md) (2022-12-09): A winter-y Bay Area bowl built around porcini mushrooms (assumed fresh here from the caption/photo) — seared porcini with garlic and sage over soft, creamy scrambled eggs, with garlicky braised kale, a roasted purple sweet potato wedge, tangy sauerkraut and crunchy garlic + walnut scatter. Assumption: fresh porcini were used; if you only have dried, rehydrate and use the soaking liquid. - [Pumpkin Risotto with Porcini Mushrooms](https://www.chezjk.com/recipes/pumpkin-risotto-with-porcini-mushrooms.md) (2022-12-08): Creamy pumpkin risotto finished with rehydrated porcini and sautéed fresh mushrooms, finished with flat-leaf parsley. Assumes a classic risotto method (stirring and adding warm stock) and that dried porcini were used for concentrated mushroom flavor plus a small amount of fresh local mushrooms (oyster/king trumpet) for texture. - [Steelhead Trout Piccata with Roasted Cabbage and Sweet Potato Fries](https://www.chezjk.com/recipes/steelhead-trout-piccata-with-roasted-cabbage-and-sweet-potato-fries.md) (2022-11-30): Reconstruction of the Instagram plate: steelhead trout prepared piccata-style (inspired by @seaforager) with a lemon-cap er pan sauce, roasted cabbage that soaks up extra sauce, and oven-baked sweet potato fries. Assumes 4 servings, steelhead fillets (~6–8 oz each), a lemony caper sauce (white wine or stock), and paleo-friendly swaps (arrowroot and ghee/olive oil). - [Almost Meatless: Brussels Sprouts with Cavolo Nero & Chestnut Crumble; Confit Leeks with Puy Lentils and Leek/Onion Cream](https://www.chezjk.com/recipes/almost-meatless-brussels-sprouts-with-cavolo-nero-chestnut-crumble-confit-leeks.md) (2022-11-29): Two late‑November, Bay‑Area–appropriate dishes inspired by Ottolenghi (sprouts + chestnuts + pancetta seasoning) and Taste/ChefSteps (confit leeks + Puy lentils + onion cream). Assumptions: chestnuts are pre‑roasted or vacuum‑packed; pancetta is optional (the original called it a perfect ‘meat as seasoning’). Serves 4. - [Sous‑Vide Lamb Steak with Red Wine Pan Sauce, Glazed String Beans, and Roasted Sunchokes](https://www.chezjk.com/recipes/sous-vide-lamb-steak-with-red-wine-pan-sauce-glazed-string-beans-and-roasted-sun.md) (2022-11-28): A simple late‑November Bay Area meal: individual lamb steaks cooked sous‑vide for even medium‑rare, finished with a quick red‑wine pan sauce using the bag juices; bright garlic‑glazed green beans; and caramelized roasted sunchokes (Jerusalem artichokes). Assumes lamb steaks (leg or shoulder steaks) rather than a whole rack. - [Thanksgiving Leftover Turkey Ramen](https://www.chezjk.com/recipes/thanksgiving-leftover-turkey-ramen.md) (2022-11-26): Using leftover Thanksgiving turkey and bones to make a quick turkey ramen: clarified turkey broth finished with rendered turkey schmaltz and a simple tamari tare, rice (Lotus Foods) ramen, soft‑boiled eggs, roasted cauliflower & Brussels sprouts, and toasted nori. Assumptions: turkey bones or concentrated leftover stock available; Lotus Foods rice ramen (gluten‑free) used instead of wheat ramen. - [Thanksgiving Leftover Paleo Stuffing Hash with Braised Kale, Sauerkraut & Sous‑Vide + Schmaltz Eggs](https://www.chezjk.com/recipes/thanksgiving-leftover-paleo-stuffing-hash-with-braised-kale-sauerkraut-sous-vide.md) (2022-11-25): Rebuilt from the caption and photos: leftover paleo stuffing is crisped into a hash, paired with braised kale and a bright pile of cabbage (likely quick sauerkraut), then topped with sous‑vide eggs (63°C, 1+ hour) finished in turkey schmaltz. Assumptions: the original 'paleo stuffing' is squash/sweet-potato-forward with aromatics and chopped turkey or pancetta; the cabbage on the plate is either quick sauerkraut or lightly braised cabbage. - [Seaforager Swordfish smothered in Chanterelles over Dandelion Greens with Steamed Tetsukabuto & Morel Tamari](https://www.chezjk.com/recipes/seaforager-swordfish-smothered-in-chanterelles-over-dandelion-greens-with-steame.md) (2022-11-23): Late‑November Bay Area plate: Seaforager swordfish steaks topped with sautéed chanterelle mushrooms, served on quickly wilted dandelion greens, with steamed Tetsukabuto squash brushed with Shared Cultures morel tamari. Assumptions: fresh/local chanterelles, commercially made morel‑infused tamari (brand noted in caption); quantities scaled for 4. - [Sunday Shakshuka](https://www.chezjk.com/recipes/sunday-shakshuka.md) (2022-11-20): Classic North-African/Israeli-style shakshuka: eggs poached in a spiced tomato–pepper sauce, finished with fresh cilantro and a quick shredded cabbage pickle seen in the photo. Assumption: late-November Bay Area produce (cabbage, cilantro) is used and canned tomatoes are a good winter choice; the black flecks are likely nigella or toasted black sesame. - [Miso‑Marinated Black Cod with Roasted Blue Hokkaido Squash, Shoyu Brussels Sprouts & Furikake Squash Seeds](https://www.chezjk.com/recipes/miso-marinated-black-cod-with-roasted-blue-hokkaido-squash-shoyu-brussels-sprout.md) (2022-11-17): From the caption: black cod marinated in Shared Cultures yellow split‑pea miso, roasted Blue Hokkaido (kabocha) brushed with leftover miso glaze, charred Brussels sprouts dressed with shoyu + shichimi, and roasted squash seeds tossed with furikake. Assumptions: yellow split‑pea miso is gluten‑free (use that brand or another certified GF miso); technique uses a short simmer of the used marinade to make the glaze and a quick broil/pan finish on the fish. - [Penne with Sausage, Roasted Butternut, Chanterelles & Crispy Sage](https://www.chezjk.com/recipes/penne-with-sausage-roasted-butternut-chanterelles-crispy-sage.md) (2022-11-15): Late‑fall pasta using Banza chickpea penne (as caption notes) tossed with crumbled Italian sausage, roasted butternut squash, sautéed chanterelles and crisped sage leaves. Assumes a pan‑emulsified sauce made from sausage fat + reserved pasta water (no cream); chanterelles may be market or foraged. - [Duck fennel sausage with braised red cabbage, roasted cabbage with herb‑anchovy vinaigrette, and sunchoke + kohlrabi fries](https://www.chezjk.com/recipes/duck-fennel-sausage-with-braised-red-cabbage-roasted-cabbage-with-herb-anchovy-v.md) (2022-11-14): Reconstruction of the Instagram plate: store-bought duck fennel sausage (Brooklyn Cured) served with a classic braised red cabbage, charred/roasted green cabbage dressed in a lemon + anchovy + fresh herb finish, and crispy roasted sunchokes + kohlrabi cut like fries. Assumptions: sausage was pre‑made and simply cooked through and browned; the cabbage 'smothered in herbs, lemon and anchovies' is an anchovy‑forward vinaigrette with chopped parsley/dill; sunchokes and kohlrabi are roasted separately for different textures. Late‑fall Bay Area produce (Nov) — cabbage, kohlrabi and sunchokes are in season. - [Breakfast Bowl — Soft Scrambled Eggs with Corn Miso Butter, Mirepoix-Greens, Avocado with Koji Salt & Morel Tamari](https://www.chezjk.com/recipes/breakfast-bowl-soft-scrambled-eggs-with-corn-miso-butter-mirepoix-greens-avocado.md) (2022-11-13): Reconstruction of the Instagram bowl: soft scrambled eggs finished with Shared Cultures corn modern miso–butter, a pile of wilted greens tossed with their mirepoix modern miso–butter, sliced avocado dusted with koji salt and drizzled with morel tamari, and a small heap of fermented cabbage (sauerkraut). Assumptions: greens are spinach or chard, miso jars from Shared Cultures are used as-is (not homemade), and the sauerkraut is a simple fermented cabbage side. - [Swordfish with Fennel & Lemon, Roasted Kabocha, Brussels Sprout Chips](https://www.chezjk.com/recipes/swordfish-with-fennel-lemon-roasted-kabocha-brussels-sprout-chips.md) (2022-11-09): Simple November Bay-Area meal: seared swordfish tossed with chopped fennel, lemon and parsley (credit @seaforager for the fish), served with roasted kabocha squash topped with herbs and seeds, and crunchy roasted Brussels-sprout "chips." Assumed 4 servings; garnishes (toasted seeds or chopped nuts) inferred from the photo and listed as optional. - [Iberico Pork Sausage with Braised Red Cabbage, Sauerkraut & Fingerling Potatoes](https://www.chezjk.com/recipes/iberico-pork-sausage-with-braised-red-cabbage-sauerkraut-fingerling-potatoes.md) (2022-11-07): Simple farmhouse plate built around Encina Farms Iberico-style pork sausages: pan‑cooked sausages, buttery boiled fingerlings, a quick braised red cabbage with apple (fall produce), and a warmed sauerkraut with mustard to cut the richness. Assumes the 'kraut' in the caption is a milder jarred/fermented sauerkraut; adjust if homemade. - [Roasted Eggplant, Cherry & Early Girl Tomato Cascatelli](https://www.chezjk.com/recipes/roasted-eggplant-cherry-early-girl-tomato-cascatelli.md) (2022-11-03): A late‑season Bay Area bowl: Banza cascatelli tossed with roasted eggplant and blistered cherry / early‑girl tomatoes, a quick shallot‑tomato pan sauce made creamy with a little ricotta (photo suggests a pink, saucy finish) and finished with torn basil. Assumes the post used Banza chickpea cascatelli (gluten‑free); creaminess inferred from the photo and can be swapped for a dairy‑free option. - [McFarland Spring Trout with Chermoula, Slow‑Cooked Green Beans, and Roasted Kabocha with Tahina + Shatta](https://www.chezjk.com/recipes/mcfarland-spring-trout-with-chermoula-slow-cooked-green-beans-and-roasted-kaboch.md) (2022-11-02): Reconstruction of ChezJK's plate from the caption and photo (Nov in the Bay Area = late squash season, green beans still available, spring trout from Seaforager). Assumes a herb-forward chermoula spread on fillets, a gentle braise for the beans, and roasted kabocha finished with tahini sauce and a bright red shatta. - [Shio-koji Salmon Belly with Sautéed Dandelion Greens & Roasted Sunchokes](https://www.chezjk.com/recipes/shio-koji-salmon-belly-with-sauteed-dandelion-greens-roasted-sunchokes.md) (2022-11-01): Simple late‑fall Bay Area plate: salmon belly (Four Star Seafood) marinated in shio koji and finished with a morel tamari, bitter dandelion greens quickly sautéed with sliced elephant garlic and shoyu (Shared Cultures), and roasted sunchokes as the starchy element. Assumes Pacific salmon belly and store-bought shio koji / morel tamari mentioned in the caption. - [Japanese-ish Dinner: Shio‑Koji Salmon Bellies, Miso‑Butter Brassicas, Shichimi Delicata + Fall Fruit with Chocolate Tahini](https://www.chezjk.com/recipes/japanese-ish-dinner-shio-koji-salmon-bellies-miso-butter-brassicas-shichimi-deli.md) (2022-10-30): A late‑October (Bay Area) meal: shio koji–marinated salmon bellies, quick sautéed/roasted brassicas finished with miso butter, roasted delicata squash dusted with shichimi togarashi, and a simple fall‑fruit dessert (Asian pear + persimmon) served with chocolate‑tahini, cacao nibs and toasted coconut. Assumptions: the post’s “salmon bellies” are small belly portions, the brassicas are mixed (broccoli / broccolini / Brussels), and dessert toppings in the photo are cacao nibs, coconut chips and a piece of dried fruit. - [Simple Ahi Poke Bowls with Nori, Quick Pickles & Kimchi](https://www.chezjk.com/recipes/simple-ahi-poke-bowls-with-nori-quick-pickles-kimchi.md) (2022-10-27): Recreation of a Bay‑Area poke-bowl spread (hat tip to @seaforager). Photos show cubed ahi marinated with scallions, sesame and chili, bowls with rice/greens, avocado, cucumber, blanched broccolini, both nori sheets and hydrated seaweed, plus kimchi and pickles as accoutrements. Assumptions: sushi‑grade ahi tuna, marinade leans savory-spicy (tamari/coconut aminos + sesame oil + chiles), jarred kimchi and a jarred chili paste are used as shown. Recipe keeps a paleo + gluten‑free option (use coconut aminos and serve on greens or cauliflower rice). - [Butternut Squash Pasta with Crispy Sage & Walnuts (Eat Banza)](https://www.chezjk.com/recipes/butternut-squash-pasta-with-crispy-sage-walnuts-eat-banza.md) (2022-10-26): Reconstruction of ChezJK's late-October post: chickpea pasta (Eat Banza) tossed in a roasted butternut squash–cream sauce, finished with fried sage leaves and chopped toasted walnuts. Assumes a silky puree sauce (butter or olive oil + reserved pasta water) and an optional grate of Parmesan. Bay‑Area fall produce (butternut squash, sage) informed ingredient choices. - [Parsnip Gratin with Turmeric & Cumin; Caramelized Cabbage with Anchovies & Herbs](https://www.chezjk.com/recipes/parsnip-gratin-with-turmeric-cumin-caramelized-cabbage-with-anchovies-herbs.md) (2022-10-24): Fall plate (late Oct): layered turmeric‑cumin parsnip gratin alongside roasted cabbage wedges piled with an anchovy‑herb, lemony relish and chopped nuts. Assumptions: recipe reconstructed from NYT/David Tanis (gratin) and Andy Baraghani (cabbage). To keep this paleo/gluten‑free (ChezJK default) the gratin uses a cashew cream rather than dairy; walnuts shown in the photo are used for the topping and parsley + dill for the herbs. - [Post‑Workout Breakfast Bowl — Scrambled Eggs with Shatta, Smashed Potatoes, Braised Greens, Avocado & Golden Sauerkraut](https://www.chezjk.com/recipes/post-workout-breakfast-bowl-scrambled-eggs-with-shatta-smashed-potatoes-braised.md) (2022-10-21): A weekday post‑workout bowl inspired by the caption: soft scrambled eggs dressed with shatta, smashed potatoes fried in beef fat + Zero Acre Farms oil, jarred golden sauerkraut, avocado dusted with za’atar and braised greens hidden beneath. Assumptions: Wise Goat golden sauerkraut is store‑bought turmeric/golden variety; Zero Acre Farms oil is a neutral/avocado oil — either works here. Scales to 4 servings. - [Uni & Ikura Salad with Creamy Yuzu-Sesame Dressing](https://www.chezjk.com/recipes/uni-ikura-salad-with-creamy-yuzu-sesame-dressing.md) (2022-10-20): A simple mixed-lettuce salad dressed in a creamy yuzu-sesame mayo and finished with raw uni (sea urchin) and a mound of salmon roe — captured on 2022-10-20 in the Bay Area. Assumes the photo shows mixed baby lettuces + some roasted/slow-roasted cherry tomatoes; uni and ikura are used raw as the finishing proteins. - [Spaghetti with Roasted Early-Girl Tomato Sauce & Weeknight Meatballs](https://www.chezjk.com/recipes/spaghetti-with-roasted-early-girl-tomato-sauce-weeknight-meatballs.md) (2022-10-18): Simple weeknight spaghetti bowl: chickpea (Eat Banza) spaghetti tossed in a quick roasted Early-Girl tomato sauce, topped with Nom Nom Paleo–style meatballs and fresh basil. Assumptions: meatball formula follows a basic paleo-style ground-meat + almond-flour binder; greens in the photo are basil (can swap for baby spinach). Serves 4. - [Oven‑Fried Buffalo Wings with Crispy Roasted Artichokes, Sweet Potato Fries & Chocolate Avocado Pudding](https://www.chezjk.com/recipes/oven-fried-buffalo-wings-with-crispy-roasted-artichokes-sweet-potato-fries-choco.md) (2022-10-15): A late‑autumn Bay Area plate: oven “fried” buffalo wings tossed in Baton Rouge hot sauce, roasted globe artichokes with thyme and a simple herb mayo, charred sweet potato fries, finished with a cacao‑rich avocado pudding topped with dates, pomegranate, toasted coconut and persimmon. Assumptions: artichokes were steamed then roasted for tenderness; the pale dip is an herb mayo/ranch‑style sauce made dairy‑free. - [Black Cod with Pistachio & Prune Spoon Sauce; Tongue-of-Fire Shelling Beans; Glazed String Beans](https://www.chezjk.com/recipes/black-cod-with-pistachio-prune-spoon-sauce-tongue-of-fire-shelling-beans-glazed.md) (2022-10-14): Reconstruction from the caption/photo: seaforager black cod topped with a chopped pistachio + prune 'spoon' sauce, a generous portion of fresh Tongue of Fire shelling beans (from Lonely Mountain Farm) and buttery, garlicky glazed string beans. Assumptions: fish is skinless black cod/sablefish, shelling beans are fresh (not dried), and the spoon sauce is a rustic chopped condiment (pistachio + rehydrated prunes + herbs + oil). Bay‑Area autumn produce timing (Oct). - [Salmon Belly with Grilled Scallions, Parsley Oil; Eggplant with Tahina & Pine Nuts; Spiced Butternut + Japanese Sweet Potato](https://www.chezjk.com/recipes/salmon-belly-with-grilled-scallions-parsley-oil-eggplant-with-tahina-pine-nuts-s.md) (2022-10-10): A fall plate (original post Oct) riffing on Falastin: seared/roasted salmon belly finished with a bright parsley oil, charred scallions, roasted eggplant dressed in tahina and toasted pine nuts, and spiced roasted butternut + Japanese sweet potatoes. Assumes salmon belly (fatty belly cut) is available; if not, use skin-on salmon fillets. - [Paleo-friendly Gnocchi with Roasted Butternut, Sage & Brown Butter](https://www.chezjk.com/recipes/paleo-friendly-gnocchi-with-roasted-butternut-sage-brown-butter.md) (2022-10-06): Autumnal plate of pillowy paleo gnocchi tossed with roasted butternut cubes, crispy sage and a nutty brown-butter sauce. Assumptions: gnocchi are made with roasted butternut mashed into the dough and cassava/tapioca flours for a paleo, gluten-free texture; extra roasted cubes are reserved and tossed with the finished gnocchi. If you prefer strict dairy-free paleo use ghee (see notes). - [Roasted Chicken with Figs, Caramelized Red Onion & Balsamic; Dragon Tongue Beans; Marble Potatoes](https://www.chezjk.com/recipes/roasted-chicken-with-figs-caramelized-red-onion-balsamic-dragon-tongue-beans-mar.md) (2022-10-04): Simple weeknight supper from the caption/photo: bone-in chicken pieces roasted with caramelized red onion, fresh figs and a reduced balsamic glaze; served with quick dragon-tongue (purple-streaked) beans and small marble/baby potatoes. Assumes 4 servings and bone-in legs/thighs as pictured; figs are in-season in early October in the Bay Area. - [Black Cod (Sablefish) with Chanterelle Miso Butter; Roasted Japanese Sweet Potatoes; Smashed Cucumber + Gwen Avocado + Flowering Cauliflower with Gomae; Kabocha Chips with Shichimi](https://www.chezjk.com/recipes/black-cod-sablefish-with-chanterelle-miso-butter-roasted-japanese-sweet-potatoes.md) (2022-10-03): Reconstruction of the 2022-10-04 post: seared/roasted black cod topped with a chanterelle-miso compound butter, served with roasted Japanese (Satsuma) sweet potatoes finished with that butter, a cool smashed cucumber + Gwen avocado + flowering cauliflower salad dressed in sesame (gomae), and thin roasted kabocha chips tossed with shichimi togarashi. Assumptions: black cod = sablefish; miso used is gluten-free (or swap GF miso); to keep the meal closer to paleo I note ghee/coconut-aminos swaps in the notes below. - [High‑Holiday Autumn Fruit & Date Salad](https://www.chezjk.com/recipes/high-holiday-autumn-fruit-date-salad.md) (2022-10-02): A simple fall salad the caption describes: apple + persimmon + pomegranate + dates + walnuts, finished with mild olive oil, a squeeze of lemon and a pinch of flaky or smoky salt. Assumptions: using firm Fuyu persimmons and Medjool dates; quantities scale to 4 servings. Seasonal for early October in the Bay Area. - [Seared Lamb Leg Steak with Brad Leone–Style Spoon Sauce, Slow‑Cooked Tongue of Fire Beans & Stewed Green Beans](https://www.chezjk.com/recipes/seared-lamb-leg-steak-with-brad-leone-style-spoon-sauce-slow-cooked-tongue-of-fi.md) (2022-09-30): Photo and caption show lamb leg steak from Stemple Creek, a chopped-herb 'spoon sauce' riff (Brad Leone reference) spooned over sliced lamb, slow-cooked Tongue of Fire dry beans, and a separate stewed green/runner‑bean and tomato side. Assumptions: the spoon sauce is a bright, herb-forward oil+acid sauce (parsley-forward); Tongue of Fire are used as dried shelling beans here; the green beans are stewed with tomato and garlic. Bay Area autumn (early October) supports late summer beans and market tomatoes. - [48‑Hour Brisket Rosh Hashanah Plate with Tzimmes‑Style Carrots & Squash, Swiss Chard with Preserved Lemon, and Slow Braised Green Beans](https://www.chezjk.com/recipes/48-hour-brisket-rosh-hashanah-plate-with-tzimmes-style-carrots-squash-swiss-char.md) (2022-09-27): A Bay‑Area Rosh Hashanah spread reconstructed from the caption and photos: a long‑cooked, peppery 48‑hour brisket finished with roasted pluots and shallots; a tzimmes‑ish mix of carrots and winter gourds with Medjool dates; sautéed Swiss chard with leeks and preserved lemon; and a slow braised green‑bean and tomato stew. Assumptions: brisket was cooked low-and-slow (likely sous‑vide 48 hr or very low oven), pluots were roasted/used in the finishing sauce, and squash pictured is small winter squash/delicata. - [Uni Cream Spaghetti (Eat Banza)](https://www.chezjk.com/recipes/uni-cream-spaghetti-eat-banza.md) (2022-09-22): A simple late‑summer Bay Area riff: Eat Banza chickpea spaghetti tossed in a quick uni‑cream sauce with fresh uni on top. Assumes the caption means Eat Banza chickpea spaghetti and heavy cream were used; uni is fresh (California season is right in September). I keep the method short: sweat aromatics, blend some uni into cream, finish with pasta water and reserved roe. - [Trout Piccata with Blistered Dragon Tongue Beans & Roasted Kabocha](https://www.chezjk.com/recipes/trout-piccata-with-blistered-dragon-tongue-beans-roasted-kabocha.md) (2022-09-21): Seaforager trout cooked piccata-style (capers, lemon, parsley) served with blistered dragon‑tongue beans from Lonely Mountain Farm and a halved roasted kabocha finished with Sekahills olive oil. Assumptions: skin‑on trout fillets (about 4 pieces) and a single medium kabocha roasted as shown; piccata is made without flour (keeps it gluten‑free/paleo). - [Lamb Merguez with Roasted Listada Eggplant, Za’atar Parsnip Fries & Chocolate Tahini with Figs](https://www.chezjk.com/recipes/lamb-merguez-with-roasted-listada-eggplant-za-atar-parsnip-fries-chocolate-tahin.md) (2022-09-20): Simple late‑September Bay Area meal: Stemple Creek lamb merguez pan/seared, roasted Full Belly listada eggplant dressed with a lemon‑tahina and fresh parsley, parsnip fries tossed with za’atar (finished with a splash of the sausage juices), and a no‑bake chocolate‑tahini dessert bowl with cocoa nibs, toasted coconut, dates and Adriatic figs. Assumptions: merguez are gluten‑free (check casing), herbs are flat‑leaf parsley, and ingredients scaled for 4 people. - [Middle Eastern Lamb Burgers with Tahina & Shatta; Slow‑Roasted Summer Squash with Harissa; Corn with Za'atar; Brown‑Butter (ghee) Peaches with Paleo Granola](https://www.chezjk.com/recipes/middle-eastern-lamb-burgers-with-tahina-shatta-slow-roasted-summer-squash-with-h.md) (2022-09-18): Late‑summer Bay Area menu (Sept) built from the caption: herby Middle Eastern lamb patties topped with tahina and bright red shatta, caramelized summer squash roasted with harissa, corn tossed with za'atar, and a warm peach dessert finished with brown‑butter flavor and a sprinkle of paleo granola. Assumptions: shatta is a quick fresh red‑chile relish and the brown‑butter is made with ghee for a paleo‑friendly version. - [Sous‑vide Chinook Salmon with Summery Tomato‑Basil Salsa, Cranberry Beans, Roasted Zucchini & Jimmy Nardello Peppers](https://www.chezjk.com/recipes/sous-vide-chinook-salmon-with-summery-tomato-basil-salsa-cranberry-beans-roasted.md) (2022-09-15): Late‑summer Bay Area meal (post date mid‑September) featuring wild Chinook (king) salmon cooked gently sous‑vide at 120°F, a bright tomato‑basil salsa, fresh cranberry (borlotti) beans, roasted zucchini and blistered Jimmy Nardello frying peppers. Assumes 4 individual salmon fillets ~6–8 oz each and fresh shelled cranberry beans (photo evidence + caption). - [Sicilian‑Style Salmon Shank with Eggplant Caponata and Cinnamon Mashed Butternut](https://www.chezjk.com/recipes/sicilian-style-salmon-shank-with-eggplant-caponata-and-cinnamon-mashed-butternut.md) (2022-09-12): From the caption: salmon “shank” cooked Sicilian style (tomatoes, olives, capers, celery), served with a classic eggplant caponata and mashed butternut squash touched with cinnamon. Assumptions: salmon shanks are bone‑in cross‑cuts (thicker than fillets); caponata includes pine nuts and raisins as in the photo; quantities scaled for 4 servings. - [Shakshuka Sunday with Tahina + Shatta and Harissa Sauerkraut](https://www.chezjk.com/recipes/shakshuka-sunday-with-tahina-shatta-and-harissa-sauerkraut.md) (2022-09-04): Late‑summer Bay Area shakshuka built from a braised tomato + pepper base (local peppers & 'early girl' tomatoes are called out in the caption), eggs poached in the sauce, a creamy tahina finished with shatta (Falastin cookbook style), and a side of sauerkraut stirred with harissa. Assumed 6 eggs for 4 people and use of fresh tomatoes/peppers as pictured. - [End-of-Season Wild King Salmon with Avi's Salsa, Lobster Mushrooms, Sautéed Zucchini & Parsnip Fries](https://www.chezjk.com/recipes/end-of-season-wild-king-salmon-with-avi-s-salsa-lobster-mushrooms-sauteed-zucchi.md) (2022-09-02): Late-summer Bay Area meal: pan-seared/oven-finished wild king salmon topped with a bright tomato-scallion salsa (credited to Avi), served with sautéed lobster mushrooms and zucchini, plus oven-roasted parsnip fries. Assumes the salsa is a fresh, herb-forward mix of tomato, scallion and cilantro; quantities scaled for 4 servings. - [Shallow‑Fried Whole Smelt with ‘Fries with Eyes’ and Roasted‑Veg Salad](https://www.chezjk.com/recipes/shallow-fried-whole-smelt-with-fries-with-eyes-and-roasted-veg-salad.md) (2022-09-01): From the caption/photos: whole smelt shallow‑fried in a neutral oil (first use of Zero Acre Farms oil), finished with anchovy salt, served with small pan‑fried potato “fries with eyes” and a tossed roasted‑vegetable + lettuce salad garnished with nasturtiums. Assumptions: small smelt (~12–16), baby potatoes left unpeeled (hence “eyes”), and the salad is a mix of roasted Brussels/cherry tomatoes/roasted root veg plus mixed lettuces. - [Big Salad Prep — late‑summer roasted & pickled veg board](https://www.chezjk.com/recipes/big-salad-prep-late-summer-roasted-pickled-veg-board.md) (2022-08-27): A prep board of raw crunchy vegetables, roasted summer veg, quick‑pickled beets and sweet potatoes — caption simply said “Big salad prep.” Assumed late‑August Bay Area produce (stone fruit, cucumbers, eggplant, okra, peppers). I inferred daikon/jicama and small roasted stone fruit from the photo; if yours differ, swap as noted. - [Sesame‑crusted sous‑vide tuna with miso‑glazed eggplant and fried Japanese sweet potato](https://www.chezjk.com/recipes/sesame-crusted-sous-vide-tuna-with-miso-glazed-eggplant-and-fried-japanese-sweet.md) (2022-08-21): Reconstruction of the Instagram plate: tuna loin cooked sous‑vide then quickly seared with white+black sesame, long Japanese eggplant brushed with yellow split‑pea miso glaze and caramelized, and thick rounds of Japanese (Satsuma‑imo) sweet potato pan‑fried until deeply browned. Assumptions: tuna was cooked sous‑vide rare and finished in a hot pan for a quick crust; the miso referenced is a yellow split‑pea miso (Shared Cultures). - [Grilled Salmon Wings with Miso-Butter, Braised Baby Artichokes & Fingerling Potatoes](https://www.chezjk.com/recipes/grilled-salmon-wings-with-miso-butter-braised-baby-artichokes-fingerling-potatoe.md) (2022-08-17): Late‑summer Bay Area plate: Seaforager salmon wings brushed with a Shared Cultures mirepoix miso butter, served with braised baby artichokes (Fifth Crow Farm) and simply dressed fingerling potatoes. Assumes the mirepoix miso used is the commercial Shared Cultures product and is gluten‑free — see notes. Serves 4. - [Pasta alla Norma](https://www.chezjk.com/recipes/pasta-alla-norma.md) (2022-07-21): Classic Sicilian pasta alla Norma: roasted eggplant tossed with a simple fresh-tomato sauce, short pasta, torn basil and grated ricotta salata. Photo and caption strongly indicate summer tomatoes, big basil leaves and grated white cheese; I assume short pasta (orecchiette/casarecce/penne) and ricotta salata. Bay‑Area July seasonality: use ripe local tomatoes and basil. - [Shio-koji Salmon Bellies with Roasted Eggplant, Jimmy Nardello Peppers, Romanesco Squash & Early Girl Tomatoes over Tongue of Fire Shelling Beans](https://www.chezjk.com/recipes/shio-koji-salmon-bellies-with-roasted-eggplant-jimmy-nardello-peppers-romanesco.md) (2022-07-20): Summery Bay Area bowl: shio koji–marinated salmon bellies (from Four Star Seafood in the original) set on a bed of creamy Tongue of Fire shelling beans and a medley of blistered/roasted eggplant, Jimmy Nardello peppers, small romanesco squash and Early Girl tomatoes. I treat the caption as primary evidence and assume the shelling beans may be fresh in summer (notes cover dried beans). - [Summer Mezze: Corn & Tomato Salad, Zucchini Fritters with Yogurt, Falastin Shrimp & Tomato Stew, Berries over Tahini](https://www.chezjk.com/recipes/summer-mezze-corn-tomato-salad-zucchini-fritters-with-yogurt-falastin-shrimp-tom.md) (2022-07-17): Reconstruction from the IG caption and photos (mid‑July Bay Area summer produce). Assumptions: feta in the corn salad (optional), fritters are zucchini pan‑fried with a herbed yogurt/tomato/cuke topping, the shrimp stew is the Falastin cookbook version (shrimp in a simple tomato/onion broth) finished with a chunky herb + nut green topping. Measurements scaled for 4 people; paleo/gluten‑free defaults achieved with dairy substitutes if you want strict paleo. - [Shabbat Lamb Loin Chops with Pistachio‑Mint & Lemon; Za’atar Corn; Fairy Tale Eggplant & Romanesco (summer squash) with Tahina and Pine Nuts](https://www.chezjk.com/recipes/shabbat-lamb-loin-chops-with-pistachio-mint-lemon-za-atar-corn-fairy-tale-eggpla.md) (2022-07-16): Mid‑July Bay Area dinner: quick‑seared lamb loin chops topped with a bright pistachio‑mint‑lemon garnish; sautéed fresh corn finished with za’atar and herbs; roasted fairy tale eggplant and seared 'romanesco' summer squash (assumed here to be a Costata‑style summer squash/zucchini) dressed with tahina and toasted pine nuts. Assumptions: “romanesco squash” refers to a summer squash/zucchini variety; ingredient quantities scaled for 4 people. - [Miso‑Marinated Black Cod with Fava Beans, Slow‑Roasted Summer Squash & Furikake Sweet Potato Fries](https://www.chezjk.com/recipes/miso-marinated-black-cod-with-fava-beans-slow-roasted-summer-squash-furikake-swe.md) (2022-07-06): Recreation of the Instagram plate: sablefish (black cod) marinated in a mixed miso blend (white + black garlic-style miso) with sake, mirin, shallot, ginger and cilantro; topped with bright, blanched/sautéed fava beans. Sides are slow roasted summer squash and oven sweet potato fries finished with furikake and sesame. Assumptions: the “black garlic and sugar pie” product is a black‑garlic miso; quantities and timings inferred for a 4‑person meal. - [Chilled Asparagus Soup; Seared Black Cod with Beech Mushrooms, Dragon Tongue Beans & Roasted Potatoes; Blueberry Pie](https://www.chezjk.com/recipes/chilled-asparagus-soup-seared-black-cod-with-beech-mushrooms-dragon-tongue-beans.md) (2022-06-30): A late‑June Bay Area birthday menu: chilled asparagus soup finished with truffled whipped ricotta; pan‑seared black cod topped with sautéed beech (shimeji) mushrooms, served with quick sautéed dragon tongue beans and roasted red potatoes; fresh blueberry pie for dessert. Assumptions: asparagus and blueberries are peak local produce in late June; black cod = sablefish fillets; ricotta used as the soup garnish. - [Roasted Summer Fruit with Whipped Ricotta and Balsamic](https://www.chezjk.com/recipes/roasted-summer-fruit-with-whipped-ricotta-and-balsamic.md) (2022-06-29): Reconstruction of the Instagram caption: roasted figs, apricots and strawberries finished with balsamic, served alongside whipped ricotta flavored with lemon and honey. Assumes late‑June Bay Area fruit (apricots and strawberries at peak; early figs available). Serves 4. - [Roasted Apricots with Honeyed Yogurt, Mint & Pistachios](https://www.chezjk.com/recipes/roasted-apricots-with-honeyed-yogurt-mint-pistachios.md) (2022-06-28): Simple summer dessert of halved, roasted apricots served on a spoonful of honeyed yogurt and finished with fresh mint and pistachios. Assumes ripe Bay Area apricots in late June and the Instagram caption’s explicit honeyed yogurt (so this version uses dairy yogurt; see notes for paleo/dairy-free swap). - [Korean‑style Breakfast Egg & Kimchi Fried Rice Bowl](https://www.chezjk.com/recipes/korean-style-breakfast-egg-kimchi-fried-rice-bowl.md) (2022-06-26): Reconstruction of ChezJK’s breakfast bowl: day‑old fried rice tossed with leftover kimchi and banchan, braised greens, over‑medium eggs, avocado topped with chili crunch and a smear/dollop of liquid kimchi sauce; using store jars seen in the photo (Momolong Play chili crunch, Queens SF kimchi). Assumption: leftover banchan are small pickles/veg used as accents; kimchi and chili crunch are store‑bought. - [Pork Chops with Cherry Sauce, Fried Japanese Sweet Potatoes & Dragon Tongue Beans](https://www.chezjk.com/recipes/pork-chops-with-cherry-sauce-fried-japanese-sweet-potatoes-dragon-tongue-beans.md) (2022-06-24): Recreation of the Instagram plate: pan-seared pork chops finished with a glossy cherry sauce, rounds of fried Japanese (Satsumaimo) sweet potato, and simply cooked dragon-tongue beans. Assumptions: summer Bay Area cherries (fresh) and 1"-thick bone-in pork chops; quantities scaled for 4 people. - [Halibut with Ginger-Heirloom Tomatoes, Olive‑Oil Mashed Potatoes & Broiled Romano Beans](https://www.chezjk.com/recipes/halibut-with-ginger-heirloom-tomatoes-olive-oil-mashed-potatoes-broiled-romano-b.md) (2022-06-23): Summer Bay‑Area dinner built from the caption: local halibut from Seaforager set on a warm, gingery heirloom tomato compote, served over olive‑oil mashed Yukon Golds with blistered/broiled Romano (flat) beans and sliced scallions. Assumptions: "buttery" tomato finish is achieved with olive oil (butter optional) to keep the dish dairy‑free; Romano = flat green beans; halibut portions ~6 oz each. - [Cold Thai‑Style Rice Noodle Bowls with Sesame Chicken, Veggies & Dipping Sauce](https://www.chezjk.com/recipes/cold-thai-style-rice-noodle-bowls-with-sesame-chicken-veggies-dipping-sauce.md) (2022-06-21): Summer bowl: cold rice noodles topped with quickly cooked 'Thai style' chicken, a pile of fresh herbs + crunchy veg, a creamy sesame dressing to toss the noodles and a bright fish‑sauce dipping sauce on the side. Assumptions: 'sesame dressing' is tahini/sesame oil‑based and the pictured pale chicken was poached or gently pan‑cooked and dressed — recipe gives a fast poach/stir method. - [The Anchovy Project Salad (Anchovy Bar / State Bird–style cured anchovies over a summer veg salad)](https://www.chezjk.com/recipes/the-anchovy-project-salad-anchovy-bar-state-bird-style-cured-anchovies-over-a-su.md) (2022-06-19): A yearly batch of local anchovies cured following The Anchovy Bar / State Bird method, served on a simple Bay Area summer vegetable and herb salad with pickled jalapeño. Assumes 1 lb fresh anchovies and summer produce (asparagus, sugar snap peas, baby lettuces, baby carrots). Anchovies require an overnight cure, so plan ahead. - [Summer Açaí Bowl with Fresh Berries, Nut-Seed Clusters & Coconut](https://www.chezjk.com/recipes/summer-acai-bowl-with-fresh-berries-nut-seed-clusters-coconut.md) (2022-06-19): Leftover frozen açaí (like an SF shop packet) blended into a thick bowl base, topped with summer berries (June in the Bay Area), a spoon of nut butter, toasted coconut, cacao nibs, bee pollen and crunchy nut/seed clusters. Assumes leftover frozen açaí purée was used and toppings are fresh local berries. - [Pan-seared wild king salmon with tomato sofrito, charred asparagus and steamed new potatoes](https://www.chezjk.com/recipes/pan-seared-wild-king-salmon-with-tomato-sofrito-charred-asparagus-and-steamed-ne.md) (2022-06-15): Simple June Bay‑Area supper: wild king (Seaforager) fillets topped with a quick tomato sofrito made from leftover market veggies, served with charred asparagus and steamed new potatoes finished with a good olive oil (Acid League noted). I assume the potatoes are small/new potatoes and the sofrito uses cherry tomatoes, a shallot and parsley from the caption/photo. - [Mexican‑Spiced Fried Chicken Livers over Sautéed 'Mexican' Veggies with Toasted Pepitas; Butter‑Basted (ghee) Peaches & Blueberry Paleo Granola](https://www.chezjk.com/recipes/mexican-spiced-fried-chicken-livers-over-sauteed-mexican-veggies-with-toasted-pe.md) (2022-06-12): Weeknight Bay‑Area summer meal: quick pan‑fried Mexican‑spiced chicken livers on a mix of sautéed summertime vegetables (peppers/onion/ squash — these were the mix the cook and her son prepped in a knife class), finished with toasted pepitas and cilantro. Dessert: halved, browned peaches basted with butter (here I default to ghee for paleo) served with fresh blueberries and a crunchy paleo granola of walnuts + seeds. Assumptions: veggies shown are poblano/green pepper, yellow summer squash and onion; livers are simply dusted and pan‑fried. - [Cast‑Iron Flat Iron Steak with Chimichurri, Seared Asparagus & Microwave Fingerling Potatoes](https://www.chezjk.com/recipes/cast-iron-flat-iron-steak-with-chimichurri-seared-asparagus-microwave-fingerling.md) (2022-06-09): A simple late‑spring/early‑summer Bay Area meal celebrating end of school — cast‑iron seared flat iron sliced and topped with a bright parsley chimichurri, charred asparagus, and Zuckerman's fingerling potatoes quickly cooked in the microwave then dressed with good olive oil and sea salt. Assumes medium‑rare steak (photo shows pink center) and that potatoes were steamed in the microwave and not crisped. - [Coon‑stripe shrimp over sautéed corn & patty pan squash with Baton Rouge hot sauce](https://www.chezjk.com/recipes/coon-stripe-shrimp-over-sauteed-corn-patty-pan-squash-with-baton-rouge-hot-sauce.md) (2022-06-07): From the caption: whole coon‑stripe shrimp (shells & heads on) from Four Star Seafood served on a warm bed of corn and patty pan squash with parsley, a lemony pan gloss and a few dashes of Acid League Baton Rouge hot sauce. Assumes shrimp were cooked shell‑on for flavor and the veg are simply sautéed — June in the Bay Area is corn + summer squash season, so this keeps to that produce. - [Pan-roasted Halibut with Asparagus, Black Garlic Miso Béarnaise & Smashed Purple Potatoes](https://www.chezjk.com/recipes/pan-roasted-halibut-with-asparagus-black-garlic-miso-bearnaise-smashed-purple-po.md) (2022-05-25): Simple spring dinner: local halibut from Seaforager served over blistered asparagus with a creamy black-garlic-miso twist on béarnaise, and crispy smashed purple potatoes. Assumptions: halibut fillets ~6–8 oz each; the Shared Cultures miso may contain wheat — see notes for a gluten-free swap. - [Tandoori‑Style King Salmon Collar with Savory Rhubarb Compote, Garam Masala Sweet‑Potato Fries & Turmeric‑Cumin Cauliflower Rice](https://www.chezjk.com/recipes/tandoori-style-king-salmon-collar-with-savory-rhubarb-compote-garam-masala-sweet.md) (2022-05-24): Bright late‑spring bowl built around a tandoori‑style king (chinook) salmon collar, paired with a savory rhubarb compote (inspired by @abrowntable), garam masala sweet‑potato fries and turmeric‑cumin cauliflower rice. Assumptions: one large salmon collar (~1.5 lb total) will feed four when served with sides; the compote is a savory, slightly sweet rhubarb relish with shallot and vinegar. - [Green Shakshuka with Braised Fava Beans, Schug, Tahina & Harissa Sauerkraut](https://www.chezjk.com/recipes/green-shakshuka-with-braised-fava-beans-schug-tahina-harissa-sauerkraut.md) (2022-05-22): A springy green shakshuka assembled to use leftover braised fava beans (typical Bay Area spring fava season). Topped tableside with feta, quick sumac pickled onions, tahina and fresh schug; served with harissa-tossed sauerkraut and Arabic coffee spiced with a 7‑spice hawaj. Assumes ~1–1.5 cups cooked braised fava beans available. - [Shio-koji Salmon Belly Salad with Umeboshi–Tahini Dressing](https://www.chezjk.com/recipes/shio-koji-salmon-belly-salad-with-umeboshi-tahini-dressing.md) (2022-05-19): Lunch bowl of shio-koji–marinated salmon bellies on a spring green salad (frisée/butter lettuce, snap peas, broccoli/edamame). Dressing is umeboshi plum + tahini, brightened with rice and coconut vinegar and finished with avocado oil and furikake. Assumption: salmon bellies are either pre-marinated (as caption implies) or you can quickly marinate at home. - [Wild King Salmon with Sauce Verte, Braised Asparagus, and Sweet Potato Fries](https://www.chezjk.com/recipes/wild-king-salmon-with-sauce-verte-braised-asparagus-and-sweet-potato-fries.md) (2022-05-12): Reconstruction of ChezJK's May meal: first-of-season wild king (chinook) salmon served with a bright herb-forward sauce verte (per David Tanis/NYT), Kenji López-Alt–style braised asparagus, and oven fries made extra-rich with reserved beef fat from short ribs. Assumes four 6–7 oz skin-on salmon portions (about 1.5–2 lb total). - [Fried Night Smelt over Bitter Greens with Foraged Nasturtium](https://www.chezjk.com/recipes/fried-night-smelt-over-bitter-greens-with-foraged-nasturtium.md) (2022-05-12): From the caption: whole night smelt (thank you @seaforager) lightly fried and laid across a springy bitter-green salad, crowned with foraged nasturtium flowers. Assumptions: small whole smelt (~1 lb / 12–20 fish) were used; dressing is a simple lemon vinaigrette; nasturtium are used as a fresh peppery garnish. Bay‑Area spring produce suggestions (frisée, young lettuces, peas/fava) reflect the May posting date. - [Spring Greens with Smoked Black Cod, Nasturtiums & Chive Blossoms](https://www.chezjk.com/recipes/spring-greens-with-smoked-black-cod-nasturtiums-chive-blossoms.md) (2022-05-11): A Bay‑Area spring salad (May) — tender lettuces and radicchio with snap peas, asparagus and avocado, dressed in a bright mustard‑sherry vinaigrette and finished with flaked smoked black cod. Crowned with foraged nasturtium petals and chive blossoms (Buena Vista Park mention). Assumption: photo’s golden pieces are avocado/asparagus; no potatoes to keep the recipe paleo/gluten‑free. - [Braised Squid with Tomatoes, Olives & Harissa](https://www.chezjk.com/recipes/braised-squid-with-tomatoes-olives-harissa.md) (2022-05-10): ChezJK take on a Serious Eats recipe: whole baby squid braised briefly in a harissa-spiked tomato sauce with plenty of briny Kalamata olives and fresh parsley. Photo shows whole cleaned squid, dark olives and parsley — I assume a canned tomato base (more reliable for a braise) and harissa from Zwita as noted in the caption. - [Spot Prawns with Asparagus, Ramps and Longhouse Hominy Grits](https://www.chezjk.com/recipes/spot-prawns-with-asparagus-ramps-and-longhouse-hominy-grits.md) (2022-05-09): Spring shrimp-and-grits riff from SF: spot prawns cooked simply with shallot, garlic, white wine and parsley, served over Longhouse hominy grits and pan-tossed asparagus with ramps. Assumes whole spot prawns (heads on) and Longhouse hominy grits (Corn Mafia). Bay Area spring produce: asparagus and ramps (May). - [Spring White Bolognese with Peas, Spinach & Banza Chickpea Pasta](https://www.chezjk.com/recipes/spring-white-bolognese-with-peas-spinach-banza-chickpea-pasta.md) (2022-05-08): A creamy 'white' ragù built from a soffritto + ground meat, finished with cream, spring peas and wilted spinach; plated with chopped parsley. Assumed ground pork (photo and classic white bolognese lean that way) and the caption’s Banza chickpea pasta (GF) were used — if you prefer, swap the pork for a beef/pork mix or turkey. - [Middle Eastern Lamb Burgers with Bharat Smashed Potatoes and Ras el Hanout Sugar Snap Peas (with tahina + schug)](https://www.chezjk.com/recipes/middle-eastern-lamb-burgers-with-bharat-smashed-potatoes-and-ras-el-hanout-sugar.md) (2022-05-07): From the caption/photo: pan-seared Middle Eastern–spiced lamb patties served with crispy ‘Bharat’ smashed baby potatoes and ras el hanout–spiced sugar snap peas; tahina and schug were made but not shown. Assumptions: “Bharat” refers to Indian-style smashed baby potatoes (lightly spiced), and schug is a green hot herb sauce. May produce 4 main-course servings; Bay‑Area May produce means sugar snaps and parsley are fresh. - [Miso-Marinated Black Cod with Japanese Sweet Potatoes and Sautéed Pea Shoots](https://www.chezjk.com/recipes/miso-marinated-black-cod-with-japanese-sweet-potatoes-and-sauteed-pea-shoots.md) (2022-05-01): Classic miso-marinated black cod (sablefish) served with Japanese sweet potatoes roasted with some of the extra marinade and quick-sautéed pea shoots. Assumptions: classic white (shiro) miso marinade was used and a small portion of the marinade was reserved for the potatoes before it touched raw fish; fish was broiled or seared to caramelize the marinade. - [Slow-scrambled eggs with bacon and ramps (spring ramps swim in bacon grease)](https://www.chezjk.com/recipes/slow-scrambled-eggs-with-bacon-and-ramps-spring-ramps-swim-in-bacon-grease.md) (2022-05-01): Sunday breakfast: thick-cut bacon rendered low and slow, wild spring ramps briefly sautéed in the bacon grease, then slow-scrambled eggs served with a smear of sauerkraut. Assumes ramps are the wild leeks in the photo and sauerkraut is a store/leftover jar — both common in Bay Area spring farmers' markets (post date: May 1). - [Halibut with Black Garlic Miso Butter, Roasted Sunchokes & Sugar Snap Peas with Mint](https://www.chezjk.com/recipes/halibut-with-black-garlic-miso-butter-roasted-sunchokes-sugar-snap-peas-with-min.md) (2022-04-27): Spring dinner featuring local halibut finished with aShared Cultures black garlic miso butter, bright sugar snap peas tossed with fresh mint (Bay Area spring peas), and caramelized roasted sunchokes. Assumes the miso butter is a spreadable black-garlic miso product; if yours is very salty or contains gluten, see notes for swaps. - [Passover Cheese & Crispy Potato Pie (Hania — Joyce Goldstein) — GF matzo version](https://www.chezjk.com/recipes/passover-cheese-crispy-potato-pie-hania-joyce-goldstein-gf-matzo-version.md) (2022-04-21): A reconstruction of the Instagram slice: Joyce Goldstein’s Sephardic "Hania" cheese pie adapted into a cheese + crispy potato Passover pie using gluten‑free matzo. Photo shows a layered, eggy ricotta‑style filling with grated potato and fresh herbs (I see dill) and a browned matzo top. Assumptions: the soft cheese is ricotta or farmer's cheese bound with eggs; hard grated cheese on top is Pecorino/Parmesan. - [Black Cod with Sephardic Rhubarb Sauce and Fried GF Matzo Balls](https://www.chezjk.com/recipes/black-cod-with-sephardic-rhubarb-sauce-and-fried-gf-matzo-balls.md) (2022-04-20): From the caption: buttery black cod (sablefish) from Seaforager served in a tart, spiced Sephardic‑style rhubarb sauce with small fried gluten‑free matzo balls on the side. Assumptions: “Sephardic” implies warm spices and preserved lemon or vinegar; fish is gently poached in the sauce rather than heavily seared; matzo balls were made from gluten‑free matzo meal and pan‑fried into small golden rounds. - [Sephardic-Style Lamb Tagine with Cauliflower “Rice” and Harissa-Roasted Carrots](https://www.chezjk.com/recipes/sephardic-style-lamb-tagine-with-cauliflower-rice-and-harissa-roasted-carrots.md) (2022-04-19): Leftover Sephardic seder repurposed into a slow-braised lamb tagine served over a Sephardic-style cauliflower rice (saffron/turmeric, nuts/raisins optional) with roasted carrots tossed with harissa, dates and pistachios. Assumes classic North African/Mediterranean tagine flavors (cumin, cinnamon, turmeric, tomato) and preserved lemon as optional — photo evidence and caption guided quantities and garnishes. - [Chraime (North African spicy tomato) with fish balls](https://www.chezjk.com/recipes/chraime-north-african-spicy-tomato-with-fish-balls.md) (2022-04-19): A quick ChezJK reconstruction of 'chraime soup with fish balls' using roasted Early Girl tomatoes pulled from the freezer (as the caption says). Assumption: fish balls can be made from leftover poached/baked Seder fish or from fresh white fish; recipe gives both options and stays paleo + gluten-free by default. - [Fridge-and-Pantry Lunch Bowl — Steamed Broccoli, Roasted Sweet Potato, Avocado & Korean Condiments](https://www.chezjk.com/recipes/fridge-and-pantry-lunch-bowl-steamed-broccoli-roasted-sweet-potato-avocado-korea.md) (2022-04-19): A pantry-and-fridge raid bowl: bright steamed broccoli topped with chunky kimchi sauce + ssamjang, roasted sweet potatoes tossed in a sesame-ginger dressing and finished with scallion and sesame, ripe avocado slathered with spicy chili crunch, plus leftover Queens SF banchan (kimchi/radish). Assumes the branded jarred condiments named in the caption were used; where brands aren’t available I give quick swaps. - [Paleo Chocolate Macaroon Passover Cake (ChezJK reconstruction)](https://www.chezjk.com/recipes/paleo-chocolate-macaroon-passover-cake-chezjk-reconstruction.md) (2022-04-17): A paleo, Passover-friendly take on Bon Appétit's chocolate macaroon cake: a dense coconut–almond macaroon cake baked like a meringue, filled and coated with an intense 100% chocolate coconut ganache sweetened with date syrup, finished with a ring of caramelized sliced almonds + coconut. Assumptions: recipe is inferred from the caption/photo (single 8” cake; macaroons made from shredded coconut + almond flour; sugar replaced by date syrup at reduced weight). - [Sous‑Vide Halibut with Spring Hodgepodge and Shaved White Truffle](https://www.chezjk.com/recipes/sous-vide-halibut-with-spring-hodgepodge-and-shaved-white-truffle.md) (2022-04-13): Simple spring bowl: tender sous‑vide halibut set on a mix of spring vegetables (asparagus, snap peas, new potatoes, shallot) finished with truffle butter and shaved white truffle. Assumptions: halibut portioned for four, vegetables typical of Bay Area spring (April) and the ‘truffle butter’ is a ghee/truffle finish to keep the dish paleo-friendly. - [Shabbat Beef Kofta with Tahina, Ras el Hanout Sugar Snap Peas & Parsnip Fries](https://www.chezjk.com/recipes/shabbat-beef-kofta-with-tahina-ras-el-hanout-sugar-snap-peas-parsnip-fries.md) (2022-04-09): Photo/caption read: a simple Shabbat plate — spiced beef kofta topped with a creamy tahina sauce, sugar snap peas finished with ras el hanout and caramelized shallot, and oven-parsnip “fries.” Assumptions: tahina sauce is dairy-free (tahini + lemon/water), the herb in the kofta/peas is parsley or cilantro, and peas are spring Bay Area sugar snaps (April). Serves 4. - [Poached Halibut with Braised Leeks, English Peas & Fava Beans; Roasted Sunchokes](https://www.chezjk.com/recipes/poached-halibut-with-braised-leeks-english-peas-fava-beans-roasted-sunchokes.md) (2022-04-06): Spring plate: locally caught halibut gently poached on a bed of braised leeks with English peas and shelled favas, served with roasted sunchokes. Assumptions: recipe is a riff on Ruhlman’s simple poached-fish approach (light court-bouillon), peas/favas are fresh/shelled, and sunchokes are roasted until caramelized. Scales to 4 servings. - [Pan-Roasted Black Cod (Sablefish) with Miso Béarnaise, Charred Asparagus and Parsnip Fries](https://www.chezjk.com/recipes/pan-roasted-black-cod-sablefish-with-miso-bearnaise-charred-asparagus-and-parsni.md) (2022-03-30): Reconstruction of ChezJK's plate: skin-on black cod (from @seaforager) pan-roasted, bright miso‑forward béarnaise adapted from Serious Eats, charred asparagus and oven-roasted parsnip fries. Assumptions: “black cod” = sablefish; miso béarnaise is a béarnaise base finished with white miso; fries are oven-roasted rather than deep‑fried. - [Braised Chicken Thighs with Green Garlic, Spring Onion & Black Trumpets; Roasted Asparagus; Butternut Purée with Sugar-Pumpkin Miso](https://www.chezjk.com/recipes/braised-chicken-thighs-with-green-garlic-spring-onion-black-trumpets-roasted-asp.md) (2022-03-26): Shabbat dinner: skin-on bone-in chicken thighs braised with green garlic and spring onions, topped with black trumpet mushrooms; bright roasted asparagus; smooth roasted butternut squash purée finished with a little sugar‑pumpkin miso (Shared Cultures). Assumptions: black trumpets may be fresh or rehydrated dried; miso listed is gluten-free (check label) and is used only in the squash purée. - [True Cod with Caper‑Mustard Brown Butter, Spicy Roasted Cauliflower & Roasted Sunchokes](https://www.chezjk.com/recipes/true-cod-with-caper-mustard-brown-butter-spicy-roasted-cauliflower-roasted-sunch.md) (2022-03-23): Reconstruction of ChezJK plate: Seaforager true cod topped with a caper + mustard brown‑butter sauce, a spicy roasted cauliflower studded with capers (and a handful of green seeds/nuts in the photo — assumed to be pistachios), and simply roasted sunchokes. Assumes 4 servings and Bay Area late‑March availability of cauliflower and sunchokes; if you want this fully dairy‑free/paleo use ghee instead of butter in the sauce. - [Seared Scallops with Asparagus, Black Trumpet Mushrooms & Mashed Butternut Squash](https://www.chezjk.com/recipes/seared-scallops-with-asparagus-black-trumpet-mushrooms-mashed-butternut-squash.md) (2022-03-21): A springtime plate: quickly seared sea scallops finished with a scallion/white-wine pan sauce tossed with bright asparagus, earthy black trumpet mushrooms, and creamy roasted-butternut mash. Assumes fresh local asparagus (Bay Area spring) and either fresh or rehydrated black trumpets; if trumpets aren’t available use chanterelles or shiitake. - [Pork Jowl and Clams with Roasted Butternut Squash (ChezJK riff on Chris Cosentino)](https://www.chezjk.com/recipes/pork-jowl-and-clams-with-roasted-butternut-squash-chezjk-riff-on-chris-cosentino.md) (2022-03-13): Photo/caption shows rendered pork jowl paired with steamed clams and a braising mix of fennel/leek/garlic, served alongside roasted butternut. Assumptions: clams are Manila (or littlenecks), aromatics include leeks or shallot and fennel (fronds visible), whole garlic cloves were used; finished with rendered pork fat (no butter) to keep this paleo + GF. - [Chraime(ish) Halibut with Pomegranate Brussels and Za'atar Sweet Potato Fries](https://www.chezjk.com/recipes/chraime-ish-halibut-with-pomegranate-brussels-and-za-atar-sweet-potato-fries.md) (2022-03-10): From the caption: halibut in a chraime-like spicy tomato sauce, roasted Brussels dressed with pomegranate molasses and olive oil, and baked sweet potato fries tossed with za'atar. Assumes a simplified, pantry-friendly chraime (hence “’ish”) adapted for halibut from a local Bay Area fish source. - [Shakshuka with Quick Turmeric Cabbage, Tahini‑Yogurt & Harissa](https://www.chezjk.com/recipes/shakshuka-with-quick-turmeric-cabbage-tahini-yogurt-harissa.md) (2022-03-06): A bright Sunday shakshuka — eggs poached in a spiced tomato‑pepper stew, finished with a dollop of tahini‑yogurt, quick turmeric pickles (shredded cabbage), fresh cilantro and harissa. Assumption: small roasted sweet potato cubes in the photo — included here as an optional component. - [Iberico Pork Chops with Green‑Garlic & Spring Onion Pan Sauce; Roasted Delicata and Steamed Artichoke](https://www.chezjk.com/recipes/iberico-pork-chops-with-green-garlic-spring-onion-pan-sauce-roasted-delicata-and.md) (2022-03-06): From the caption/photo: bone‑in Iberico pork chops finished with a pan sauce of green garlic + spring onion (scallion) and fresh parsley, served with roasted delicata squash and a whole steamed globe artichoke. Assumptions: chops are bone‑in and served medium (slightly pink), green garlic is available (substitute scallions if not). Post date in early March fits Bay Area shoulder season produce — artichokes and green garlic/scallions are in season. - [Fresh Bay Area Oysters on the Half Shell with Classic Mignonette](https://www.chezjk.com/recipes/fresh-bay-area-oysters-on-the-half-shell-with-classic-mignonette.md) (2022-03-02): Thank-you haul from Sea Forager — fresh local oysters served raw on ice. Assumes these are Pacific/Northwest-style farmed oysters and that they were shucked just before plating; if they arrived already shucked adjust storage instructions. - [Roasted IQF Sardines with Green Garlic, Lemon & Parsley](https://www.chezjk.com/recipes/roasted-iqf-sardines-with-green-garlic-lemon-parsley.md) (2022-03-01): Simple roasted whole sardines (IQF = individually quick-frozen) stuffed with seasonal Bay Area green garlic, lemon slices and parsley; assumed these sardines are gutted with heads on (photo shows whole fish). Finished with olive oil and a squeeze of lemon — a fast, bright March lunch. - [Shio‑Koji Sous‑Vide Turkey with Morel‑Miso Butter, Black Trumpets, Broccoli di Ciccio & Butternut Mash; Chocolate + Coconut‑Tahini Dessert with Brown‑Butter Kumquats](https://www.chezjk.com/recipes/shio-koji-sous-vide-turkey-with-morel-miso-butter-black-trumpets-broccoli-di-cic.md) (2022-02-26): Reconstruction of ChezJK plate (Feb 2022): shio koji‑marinated turkey breast cooked sous‑vide, finished with a morel‑miso compound butter; sautéed black trumpet mushrooms; quick garlicky broccoli di ciccio; roasted mashed butternut finished with two sweet miso accents; dessert is a glossy dark‑chocolate + coconut butter + black tahini mixture topped with cacao nibs and kumquats caramelized in browned butter. Assumptions: “morel miso” means miso mixed with rehydrated morels; honey‑nut and sugar‑pie miso are sweet miso blends—substitutions offered. - [Miso Tasting Dinner: Morel Chicken, Miso‑Glazed Veg, Delicata & Chocolate‑Avocado Pudding](https://www.chezjk.com/recipes/miso-tasting-dinner-morel-chicken-miso-glazed-veg-delicata-chocolate-avocado-pud.md) (2022-02-19): A multi-course miso tasting menu built from the caption: chestnuts with sugar‑pie miso butter to start; main of pan‑roasted chicken finished with a morel mushroom + miso + green garlic sauce; Brussels tossed in a honey‑squash miso glaze (inspired by Greens); roasted delicata with a gochujang glaze; dessert of chocolate avocado pudding topped with brown‑butter/cacao nib/miso caramelized kumquats and extra cacao nibs. Assumptions: bone‑in, skin‑on chicken thighs were used; use a gluten‑free miso (rice or chickpea) to keep it gluten‑free; use ghee if you want stricter paleo compatibility. - [Truffle x2 Breakfast Bowl — Shaved Black Truffle, Truffle Chili Avocado & Doenjang-Braised Greens](https://www.chezjk.com/recipes/truffle-x2-breakfast-bowl-shaved-black-truffle-truffle-chili-avocado-doenjang-br.md) (2022-02-18): A simple Bay‑Area winter breakfast bowl built on a bed of braised greens (kale/mustard) dressed with doenjang, fish sauce and rice vinegar; creamy scrambled eggs finished with freshly shaved black truffle; sliced avocado dotted with Momofuku Black Truffle Chili Crunch; kimchi and a little seaweed/umami on the side. Assumes fresh black truffle was shaved over the eggs and a jarred truffle chili crunch (Momofuku) was used on the avocado. - [Pickled Herring with Wild-Onion Winter Salad](https://www.chezjk.com/recipes/pickled-herring-with-wild-onion-winter-salad.md) (2022-02-16): Simple Nordic-style pickled herring (recipe adapted from @huntgathercook) using locally sourced herring and foraged wild onions — packed with mustard seed, peppercorns and lemon and served over a peppery winter lettuce mix. Assumes fresh or previously frozen wild-caught herring; wild onions are used in the pickles and the salad. - [Ribeye with wild‑onion pan sauce, sautéed chanterelles & hedgehogs, broccoli 'di ciccio', and celery‑root + cauliflower mash](https://www.chezjk.com/recipes/ribeye-with-wild-onion-pan-sauce-sauteed-chanterelles-hedgehogs-broccoli-di-cicc.md) (2022-02-15): Valentine’s family dinner: seared steaks finished with a pan sauce made from wild onions/ramps and shaved black truffle, served with sautéed chanterelles & hedgehog mushrooms, a quick sautéed leafy broccoli (broccoli di ciccio / rapini-style), and a creamy celery root + cauliflower mash. Assumes ramps/wild onions were used for the sauce and black truffle slices as pictured; mushrooms were foraged (credited in caption). - [Cured herring-roe salad with coho and smoked salmon](https://www.chezjk.com/recipes/cured-herring-roe-salad-with-coho-and-smoked-salmon.md) (2022-02-13): Reconstruction of ChezJK's 'Herring part 2' bowl: herring roe (kazunoko-style) cured in a dashi + soy + sake + mirin marinade, served over a winter mixed-green salad with flaked coho salmon and scattered smoked-salmon bits; furikake/nori and a dashi-based dressing finish the bowl. Assumptions: the yellow roe are herring/saltwater roe cured like kazunoko; the coho is cooked and flaked, and the caption's marinade doubles as the flavor backbone for the salad. - [Pan‑fried Herring Milt (shirako) with Shiso Furikake](https://www.chezjk.com/recipes/pan-fried-herring-milt-shirako-with-shiso-furikake.md) (2022-02-11): Local herring arrived; the fillets were set to brine/pickle while the milt sacs were quickly dredged, shallow‑fried and finished with shiso furikake and lemon. Assumes ~1 lb milt total for 4 people and that you have a small amount of packaged shiso furikake (or a mix of toasted sesame, nori and shiso flakes). - [Fried Chicken Livers with Goan Masala, Sautéed Mustard Greens & Roast Potatoes](https://www.chezjk.com/recipes/fried-chicken-livers-with-goan-masala-sauteed-mustard-greens-roast-potatoes.md) (2022-02-08): Weeknight plate inspired by Floyd Cardoz / Burlap & Barrel goan masala for the livers, mustard greens and spring onions from a local forager, and the Serious Eats / A Brown Table roast potato method. Assumed a simple almond-flour dredge (keeps it paleo + gluten-free) and a short spice-forward marinade instead of a wet batter. - [Camping-style Slow-Scrambled Eggs with Oven Bacon, Braised Greens & Sauerkraut](https://www.chezjk.com/recipes/camping-style-slow-scrambled-eggs-with-oven-bacon-braised-greens-sauerkraut.md) (2022-01-30): A ChezJK reconstruction of the Instagram post: bacon cooked in a cast-iron, bacon fat reserved, then 8–10 eggs slowly scrambled in that fat and served over reheated braised greens/spinach with sauerkraut. Assumes 0.5 lb bacon and 8–10 eggs (original quantities) make ~4 servings; uses ghee/butter optionally for extra creaminess (image suggests glossy eggs). Includes stovetop/camping alternative from the caption. - [Steamed Dungeness Crab with Lemon-Butter, Roasted Parsnip Fries & Sear‑Crisped Brussels Sprouts](https://www.chezjk.com/recipes/steamed-dungeness-crab-with-lemon-butter-roasted-parsnip-fries-sear-crisped-brus.md) (2022-01-19): Caption: “Winner winner crab for dinner!” Photo shows a whole cooked crab served with golden parsnip-style fries and charred Brussels leaves. Assumption: local winter Dungeness (Jan in the Bay Area) steamed fresh; fries are parsnips (could be celery root or sunchoke—see notes). - [Sous‑vide tuna loin with hedgehog mushrooms & shallots, Brussels chips, parsnip + sweet potato fries](https://www.chezjk.com/recipes/sous-vide-tuna-loin-with-hedgehog-mushrooms-shallots-brussels-chips-parsnip-swee.md) (2022-01-12): Assumed 1 steady tuna loin ~1.5 lb to feed 4; photo/caption shows a gently cooked (not seared) tuna loin topped with sautéed hedgehog mushrooms and shallots, crisped shredded Brussels leaves (“chips”), and roasted parsnip + sweet potato fries. Bay‑Area winter produce (Brussels, parsnips) and foraged hedgehog mushrooms are plausible for the January post. I default to paleo/gluten‑free/dairy‑free ingredients. - [McFarland Spring Trout with Chermoula; Roasted Blue Hubbard with Dukkah; Broccoli with Tahina + Shatta](https://www.chezjk.com/recipes/mcfarland-spring-trout-with-chermoula-roasted-blue-hubbard-with-dukkah-broccoli.md) (2022-01-05): Winter plate (Jan in the Bay) featuring local McFarland spring trout from Seaforager, herb-forward chermoula, roasted blue Hubbard squash finished with a crunchy dukkah, and charred broccoli dressed with tahina and a touch of shatta. Assumptions: trout fillets (skin-on) and a medium blue Hubbard squash; quantities scaled for 4. - [Leftover Dungeness Crab on Paleo Garlic Noodles (lemon-butter, black pepper)](https://www.chezjk.com/recipes/leftover-dungeness-crab-on-paleo-garlic-noodles-lemon-butter-black-pepper.md) (2022-01-04): Re-use leftover steamed Dungeness (winter in the Bay Area) tossed over quickly sauced paleo-style garlic noodles. Assumption: crab is already cooked/steamed and you have the lemon-butter sauce saved from that meal — that sauce is the flavor backbone. - [Champagne Choucroute Garnie (ChezJK / Chez Panisse style)](https://www.chezjk.com/recipes/champagne-choucroute-garnie-chezjk-chez-panisse-style.md) (2021-12-31): A winter New Year’s choucroute garnie built from Chez Panisse inspiration: sauerkraut braised in champagne with aromatics, smoked pork (ham hock/jowl), braised pork pieces and fresh sausages, little fingerling potatoes, served with grainy mustard and crème fraîche. Assumes mixed pork cuts from a charcuterie source (photo shows ham hock/jowl, pork shoulder pieces, slab pork fat/belly and coarse pork sausages). - [Raw Pacific Oysters with Acid League Vinegar Tasting and Winter Green Salad](https://www.chezjk.com/recipes/raw-pacific-oysters-with-acid-league-vinegar-tasting-and-winter-green-salad.md) (2021-12-23): Simple shucked oysters served on ice with a tasting trio of Acid League living vinegars (Garden Heat, Strawberry Rosé, Liquid Kimchi) and a quick winter green salad. Assumption: oysters are raw on the half shell (caption + photo) and the vinegars are used straight or as quick mignonette-style dressings. - [Lemongrass + Black Pepper Dungeness Crab with Steamed Rice and Braised Tokyo Turnips](https://www.chezjk.com/recipes/lemongrass-black-pepper-dungeness-crab-with-steamed-rice-and-braised-tokyo-turni.md) (2021-12-19): ChezJK-style reconstruction of a Seaforager-inspired lemongrass + black pepper Dungeness crab (crab from FourStarSeafood) served with jasmine rice and a side of braised Tokyo turnips. Assumes 2 whole Dungeness crabs (pre-steamed or live) and a spicy, aromatic stir-toss sauce using lemongrass, cracked black pepper, fish sauce and lime; kept paleo and gluten-free by using coconut aminos (not soy/oyster). - [Pan-Fried Rainbow Trout with Lemon-Parsley Sauce, Roasted Sunchokes & Broccoli di Ciccio](https://www.chezjk.com/recipes/pan-fried-rainbow-trout-with-lemon-parsley-sauce-roasted-sunchokes-broccoli-di-c.md) (2021-12-16): Simple winter plate from a Seaforager rainbow trout: skin-on trout pan-fried until crisp, dressed with a bright lemon‑parsley sauce; roasted sunchokes (jerusalem artichokes) for nutty, brown-crisp starch; and quickly cooked 'broccoli di ciccio' (interpreted here as broccolini/tenderstem broccoli). Assumes 4 servings and no gluten; kept paleo-friendly (olive oil/ghee, no flour). - [Steamed Dungeness Crab with Sweet Potato Fries and Brussels Sprout Chips](https://www.chezjk.com/recipes/steamed-dungeness-crab-with-sweet-potato-fries-and-brussels-sprout-chips.md) (2021-12-08): ChezJK-style weeknight feast: local (assumed Dungeness) crab simply steamed, paired with oven-roasted sweet potato fries and crispy Brussels sprout “chips.” Assumptions: crab is whole cook-ready Dungeness from a Bay Area forager; no heavy sauces pictured so keep it bright and simple with an optional lemon-garlic dip or melted ghee. - [Turkey ramen with shiitake mushrooms, Brussels sprout leaves & soft eggs](https://www.chezjk.com/recipes/turkey-ramen-with-shiitake-mushrooms-brussels-sprout-leaves-soft-eggs.md) (2021-11-30): Leftover-boosted ramen built from Thanksgiving turkey and odds-and-ends: a turkey-forward clear broth (assumes leftover turkey carcass or stock), sliced roasted turkey breast, sautéed shiitakes, charred Brussels leaves and ajitsuke-style soft eggs. Assumes no wheat noodles — recipe stays gluten-free and leans paleo by using vegetable noodles or leaving out noodles. - [Hanukkah Potato Latkes with Applesauce (paleo + gluten‑free option)](https://www.chezjk.com/recipes/hanukkah-potato-latkes-with-applesauce-paleo-gluten-free-option.md) (2021-11-28): Classic Hanukkah latkes frying in cast iron — grated potatoes + onion bound with egg and a gluten‑free/paleo binder, served with applesauce and optional sour cream. Photo shows shallow‑fried latkes; I assume a paleo-friendly binder (almond or tapioca) was used instead of matzo meal. - [Make‑ahead Hanukkah basics: Golden chicken stock & caramelized onion jam](https://www.chezjk.com/recipes/make-ahead-hanukkah-basics-golden-chicken-stock-caramelized-onion-jam.md) (2021-11-27): Photo shows a mason jar of golden homemade stock and a pan of deeply browned, jammy onions — preps for Hanukkah toppings/soups. I assume a chicken (or leftover turkey) stock was made and a sweet‑savory caramelized onion jam (for latkes or brisket). Quantities scaled for ~4 servings / make‑ahead use. - [Pan‑Seared Turkey Giblets with Roasted Brussels + Winter Greens Salad](https://www.chezjk.com/recipes/pan-seared-turkey-giblets-with-roasted-brussels-winter-greens-salad.md) (2021-11-24): Lunch the day before Thanksgiving: simply seasoned and seared turkey giblets (liver, heart, gizzard) with a bright roasted‑Brussels + winter greens salad. Assumptions: these photos show turkey giblets cooked quickly in a hot pan and a salad of mixed greens, roasted Brussels sprouts and a late‑fall fruit (apple/persimmon). Seasonality note: late‑November Bay Area produce — Brussels, persimmon/apple and winter squash work well here. - [Autumn Roasted Veg + Crunch Salad (iPhone salad photography)](https://www.chezjk.com/recipes/autumn-roasted-veg-crunch-salad-iphone-salad-photography.md) (2021-10-08): A colorful fall bowl built from roasted autumn vegetables (cauliflower + romanesco, sweet potato, eggplant, broccolini/kale) set on a bed of crisp frisée/lettuce with raw radish, cucumber and mini peppers. Assumptions: romanesco and white cauliflower are used, small sweet potato chunks and roasted eggplant add richness, radishes and cucumber are raw; dressing is a bright lemon-herb vinaigrette. Bay‑Area autumn produce (Oct) inspired this — recipe sized for 4. - [Tuna Poke Bowl with Toasted Seaweed, Quick‑Pickled Cabbage & Charred Brussels](https://www.chezjk.com/recipes/tuna-poke-bowl-with-toasted-seaweed-quick-pickled-cabbage-charred-brussels.md) (2021-10-07): A simple home poke bowl (credit to @seaforager for the seaweed) — sushi‑grade tuna tossed in a sesame‑tamari dressing, served with avocado, quick‑pickled cabbage, charred Brussels sprouts and toasted/rehydrated seaweed. Assumes no rice (paleo, low‑carb) but an optional cauliflower rice or sushi rice can be added. Bay‑Area friendly ingredients for early October (avocado, Brussels sprouts); I assume the dark crinkly seaweed is a roasted/rehydrated product from Seaforager. - [Last-week leftovers → Multi-course wild king salmon dinner (sous‑vide salmon in spicy tomato coconut bisque; lemongrass collars over roasted miso butter corn; shio‑koji bellies with miso‑mojo; roasted veg; chocolate avocado pudding + berries)](https://www.chezjk.com/recipes/last-week-leftovers-multi-course-wild-king-salmon-dinner-sous-vide-salmon-in-spi.md) (2021-10-04): A multi-course meal built from a stash of wild king salmon (filets, collars and bellies). Assumptions: 'collars' and 'bellies' are salmon (not lamb or pork); bisque was used as the sous‑vide liquid for fillets; miso referenced is gluten‑free rice miso where noted. Bay‑area late summer / early fall vegetables (cauliflower, delicata, late summer tomatoes) used. - [Shakshuka with shatta, harissa‑kraut & tahina-shatta](https://www.chezjk.com/recipes/shakshuka-with-shatta-harissa-kraut-tahina-shatta.md) (2021-09-26): Late‑September Bay Area shakshuka using roasted Early Girl tomatoes, cornito giallo peppers and red okra, served with Falastin-style shatta, sauerkraut tossed with Zwita harissa, and tahina blended with shatta; Arabic‑spiced coffee on the side. Assumes you want a fresh roasted-tomato base and quick jarred/leftover accoutrements as in the photo. - [Miso-Marinated Black Cod with Nasu no Dengaku, Glazed Kabocha & Sautéed Japanese Greens](https://www.chezjk.com/recipes/miso-marinated-black-cod-with-nasu-no-dengaku-glazed-kabocha-sauteed-japanese-gr.md) (2021-09-23): Reconstruction of the IG post: sablefish (black cod) marinated in a sweet mirin/miso mix, broiled until glossy; the same miso marinade is reduced to glaze long Japanese eggplant (nasu) and kabocha cubes. Quick sautéed Japanese greens (from Hikari Farms) with garlic and sesame finish the plate. Assumptions: 'black cod' = sablefish; use gluten-free miso/tamari if you need GF. Food-safety note: heat any marinade that contacted raw fish before using as a glaze. - [Rosh Hashanah Plate: Brisket with Pluots, Tsimmes, Braised Leeks & Roasted Beets](https://www.chezjk.com/recipes/rosh-hashanah-plate-brisket-with-pluots-tsimmes-braised-leeks-roasted-beets.md) (2021-09-08): A Bay‑Area late‑summer Rosh Hashanah plate (posted early September) assembling traditional seder foods: oven‑braised brisket finished with pluots and caramelized shallots, a sweet tsimmes of carrots + squash with dates and pomegranate molasses, simple braised leeks, and roasted beets served on wilted beet greens with a bright citrus dressing. Assumptions: 3 lb brisket for 4 people, kabocha or small butternut used for the “gourd,” and pluots (late summer stonefruit) are used for the braise. - [Pan‑seared Lingcod with Onion‑Garlic Tahina, Harissa Broccolini, Za'atar Delicata & Butter‑Basted Peach](https://www.chezjk.com/recipes/pan-seared-lingcod-with-onion-garlic-tahina-harissa-broccolini-za-atar-delicata.md) (2021-08-27): Late‑August Bay Area plate: skin‑on lingcod topped with a creamy onion + garlic tahina, charred broccolini tossed with harissa, roasted delicata squash crusted in za'atar, and a quick butter‑basted peach for dessert. Assumes skin‑on lingcod fillets and that tahini sauce is made by sautéing onion/garlic then emulsifying with tahini and lemon. - [Homemade Boquerones on a Summer Stone‑Fruit & Cucumber Salad](https://www.chezjk.com/recipes/homemade-boquerones-on-a-summer-stone-fruit-cucumber-salad.md) (2021-08-13): Fresh boquerones (vinegar‑cured anchovy fillets) made to a State Bird Provisions style, served over a summer salad of baby lettuces, cucumber and stone fruit. Assumes you have very fresh whole anchovies (or fillets) and used sliced red chiles and basil in the cure as shown in the photos. - [Charred Okra, Peach & Heirloom Tomato Salad (paired with spiced black cod)](https://www.chezjk.com/recipes/charred-okra-peach-heirloom-tomato-salad-paired-with-spiced-black-cod.md) (2021-08-05): Summer market salad inspired by Rise (via CUESA): charred okra tossed with ripe peaches, heirloom tomatoes, corn and fresh herbs, finished with a bright sesame-lemon vinaigrette and an almond–sesame crunch. Assumption: dressing in the Instagram photo is a light vinaigrette (Rise has many bright, citrus-forward dressings); the post notes it was served with a spiced black cod (recipe included here as the pairing). Serves 4. - [Lamb and Pluot Salad (à la State Bird Provisions)](https://www.chezjk.com/recipes/lamb-and-pluot-salad-a-la-state-bird-provisions.md) (2021-08-03): Reconstruction of the IG caption: lamb marinated all day in garlic, lime, fish sauce, mint, cilantro and honey, broiled, served on a herb-and-pluot salad dressed with nuoc cham. Assumptions: lamb is bite-sized leg/shoulder pieces; pluots (summer stone fruit) are in-season in the Bay Area in early August; a mild red pepper (Fresno or red bell) and scallions are used for crunch and color. - [California Petrale Sole with Heirloom Tomato‑Basil Salsa, Roasted Jimmy Nardellos & Summer Squash, Purple Majesty Potatoes](https://www.chezjk.com/recipes/california-petrale-sole-with-heirloom-tomato-basil-salsa-roasted-jimmy-nardellos.md) (2021-07-29): Recreation of a late‑July Bay Area plate: pan‑seared petrale sole topped with a simple heirloom tomato-and-basil salsa, served with roasted Jimmy Nardello peppers and mixed summer squash, and halved roasted Purple Majesty potatoes. Assumes no flour/cornstarch on the fish (paleo/gluten‑free) and that the peppers pictured are sweet Jimmy Nardellos. - [Petrale Sole with Buttered Tomato–Ginger–Scallion over Cauliflower Rice; Charred Romano Beans with Yuzu Kosho Miso Butter](https://www.chezjk.com/recipes/petrale-sole-with-buttered-tomato-ginger-scallion-over-cauliflower-rice-charred.md) (2021-07-28): Caption calls for petrale sole topped with buttered tomatoes, ginger and scallion over cauliflower rice, plus charred “romanesco beans” with yuzu kosho miso butter. Photo shows broad, flat green beans (assumed Romano beans), golden seared sole, chunky tomato topping, and scallion greens. Butter is kept as in the caption; paleo/dairy-free swaps are noted. - [Iberico Pork Chops with Rainier Cherry–Basil Salsa, Roasted Arrowhead Cabbage & Smashed New Potatoes](https://www.chezjk.com/recipes/iberico-pork-chops-with-rainier-cherry-basil-salsa-roasted-arrowhead-cabbage-sma.md) (2021-07-12): Summer dinner built around bone‑in Iberico pork chops finished with a bright Rainier cherry and basil salsa; wedges of arrowhead (pointed) cabbage roasted until charred; smashed baby red/new potatoes crisped in the pork fat. Assumptions: 4 bone‑in chops (~8–10 oz each) and 1.5–2 lb baby potatoes; Rainier cherries (July season) used as stated. - [Xi’an‑Style Smashed Cucumber Salad + Ssamjang Tuna Lettuce Wraps with Chile‑Crisp Avocado](https://www.chezjk.com/recipes/xi-an-style-smashed-cucumber-salad-ssamjang-tuna-lettuce-wraps-with-chile-crisp.md) (2020-11-15): Lunch of a Xi’an‑style smashed cucumber salad (from Flavour Cookbook, adapted), tuna mixed with ssamjang + mayo served in napa cabbage leaves, and avocado halves finished with Momolongplay chile crisp. Assumptions: the cucumber salad uses sesame paste and black vinegar-style seasoning; ssamjang can be used as written or swapped for a paleo/gf substitute (notes). Built to serve 4 as a light lunch. - [Ottolenghi-inspired Celery‑Root Steaks with Café de Paris–Style Sauce and Braised Celery](https://www.chezjk.com/recipes/ottolenghi-inspired-celery-root-steaks-with-cafe-de-paris-style-sauce-and-braise.md) (2020-10-29): Recreation of @ottolenghi FLAVOR’s celery‑root steaks topped with a Café de Paris–style herb/caper sauce, served with braised celery. Assumes the sauce in the photo is a mustardy, caper‑herb, mayo/cream‑type emulsion (I made a dairy‑free/paleo‑friendly mayo base). October in the Bay Area = celery root and celery are in season. - [Summer Rainbow Salad with Roasted Veg and Modified Green Beast Dressing](https://www.chezjk.com/recipes/summer-rainbow-salad-with-roasted-veg-and-modified-green-beast-dressing.md) (2020-08-27): A colorful summer lunch salad — mixed greens topped with roasted eggplant, red pepper and sweet potato, plus crunchy raw vegetables and a modified @nomnompaleo “Green Beast” (dairy-free) dressing. Assumptions: the small striped cucumbers are cucamelons or Persian cucumbers; the dark leaves are a mix of baby lettuces and lacinato kale. - [Summer Shakshuka with Peppers & Eggplant](https://www.chezjk.com/recipes/summer-shakshuka-with-peppers-eggplant.md) (2020-08-23): Sunday-morning shakshuka — eggs poached in a spicy tomato and pepper sauce. Caption suggests a simple, grateful breakfast during the August 2020 fires/COVID; photo shows cilantro garnish and what looks like sautéed eggplant. Assumed a classic North African-style shakshuka adapted to Bay Area summer produce (ripe tomatoes, peppers, eggplant). - [Shio-koji Black Cod with Miso‑Mojo Butter, Momofuku‑Style Corn, and Broiled Zucchini](https://www.chezjk.com/recipes/shio-koji-black-cod-with-miso-mojo-butter-momofuku-style-corn-and-broiled-zucchi.md) (2020-08-12): Photo and caption match a shio-koji–marinated black cod finished with a miso-forward buttery mojo, served with a Momofuku-style corn (miso butter, scallion — bacon omitted) and simply broiled/sautéed zucchini tossed with a finishing 'Savory Salt'. Assumptions: 4 servings, black cod fillets ~6 oz each (1.5 lb total); use gluten-free white miso if you need to guarantee GF. - [Pan-seared Rainbow Trout with Heirloom Tomato & Basil Salsa, Charred Romano Beans, and Corn on the Cob](https://www.chezjk.com/recipes/pan-seared-rainbow-trout-with-heirloom-tomato-basil-salsa-charred-romano-beans-a.md) (2020-06-24): A simple Bay‑Area summer plate (posted late June): skin‑on rainbow trout cooked crisp, dressed with a bright heirloom tomato + basil salsa; blistered Romano (flat) beans for a smoky green side and sweet corn on the cob. Assumptions: caption is primary — no extra starches besides the corn; quantities scaled for 4 servings. - [Pan‑seared McFarland Spring Trout over Spring Succotash (corn, favas, spring onions & green garlic)](https://www.chezjk.com/recipes/pan-seared-mcfarland-spring-trout-over-spring-succotash-corn-favas-spring-onions.md) (2020-05-27): Late‑May Bay Area spring meal: skin‑on trout pan‑seared and finished gently over a shoulder‑season succotash of fresh fava beans, early corn, spring onions and green garlic. Assumes fresh shelled favas (blanched and peeled) and skin‑on trout fillets; herbs/greens in photo are optional Swiss chard or spinach. - [Turkey Ramen with Sous‑Vide Turkey, Crispy Chicken Feet & Ramen Egg](https://www.chezjk.com/recipes/turkey-ramen-with-sous-vide-turkey-crispy-chicken-feet-ramen-egg.md) (2020-05-09): A springtime Bay Area ramen built from turkey + chicken broth, rescued sous‑vide turkey breast (frozen from Thanksgiving), crispy chicken feet, shiitake, spring peas/baby bok choy, nori and Lotus Foods gluten‑free ramen. Assumptions: spring veggies = peas + baby bok choy; nori torn/toasted for topping; tare is a gluten‑free tamari shoyu-style seasoning. - [Maitake with Miso Butter, Butter‑Braised Peas & Radishes, Shichimi Roasted Parsnips + Roasted Scallion](https://www.chezjk.com/recipes/maitake-with-miso-butter-butter-braised-peas-radishes-shichimi-roasted-parsnips.md) (2020-05-02): Reconstruction of ChezJK's spring plate (original caption). Assumes a May (spring) Bay Area produce lineup: fresh peas, radishes and scallions; maitake available at markets. Caption notes miso butter so this keeps that finish (not paleo by strict definition). Serves 4. - [Pan-seared steelhead with preserved lemon herb salad, roasted asparagus with dukkah, and baked sweet potato with tahina](https://www.chezjk.com/recipes/pan-seared-steelhead-with-preserved-lemon-herb-salad-roasted-asparagus-with-dukk.md) (2020-03-18): Reconstruction of ChezJK's March 19, 2020 dinner: steelhead (skin-on fillet) topped with a chopped parsley + mint + preserved lemon mix; roasted asparagus finished with homemade (wheat-free) dukkah; baked sweet potato split and topped with tahina and more dukkah. Assumes fresh steelhead was used; swap salmon if steelhead unavailable. Bay‑Area early‑spring asparagus inspired the veg choice. - [Saag Feta + Yellow Dal with Spicy Frizzled Shallots](https://www.chezjk.com/recipes/saag-feta-yellow-dal-with-spicy-frizzled-shallots.md) (2020-01-14): Reconstruction from caption/photo (Jan — Bay Area winter greens): bright pureed saag finished with crumbled feta, a smooth yellow dal (moong/toor style) with cumin in the dal, and spicy crispy fried shallots piled on top; garnished with cilantro. Assumption: “saag feta” means spinach-based saag finished with feta rather than cream-heavy saag — preserved here; dal is a simple yellow split lentil dal (moong or toor). Serves 4. - [Snapper with Almond Tarator, Roasted Eggplant with Tahina, and Cannellini Beans with Tomato & Cinnamon](https://www.chezjk.com/recipes/snapper-with-almond-tarator-roasted-eggplant-with-tahina-and-cannellini-beans-wi.md) (2019-10-01): A Zahav / Israeli Soul Cookbook–inspired Rosh Hashanah plate: pan-seared snapper finished with a creamy almond tarator, roasted eggplant halves dressed with tahina, and a warm side of fresh (or cooked) cannellini beans simmered with tomato, onion and a hint of cinnamon. Assumptions: snapper (or another firm white fish) was used; beans may be fresh shelled or cooked canned beans — I give both options. - [Summer seafood dinner: clams in tomato‑chile broth, grilled head‑on prawns and pan‑roasted salmon over charred corn & avocado succotash; tomato + white‑bean salad](https://www.chezjk.com/recipes/summer-seafood-dinner-clams-in-tomato-chile-broth-grilled-head-on-prawns-and-pan.md) (2019-07-25): A Bay‑Area July spread — bright summer corn and tomatoes under three simple seafood preparations. Assumption: photos show a family‑style dinner with clams, head‑on prawns and a fillet of salmon served on the same charred corn/avocado base and a small cherry‑tomato + white‑bean salad as a starter or bright side. - [Spring veggie bowls to clear out the fridge — peas, purple potato, eggs + three quick salads](https://www.chezjk.com/recipes/spring-veggie-bowls-to-clear-out-the-fridge-peas-purple-potato-eggs-three-quick.md) (2019-06-26): A small-plate dinner built to use a backlog of summer produce (yellow tomatoes, cukes, summer squash, peas) with soft‑boiled eggs and a little purple potato mash. Assumes the purplish mash in the photo is cooked purple sweet potato (substitute leftover mashed potato if needed). June in the Bay = sugar snaps, English peas, yellow tomatoes, basil and summer squash in season. - [Wild King Salmon with Anchovy‑Garlic‑Caper Relish, Marinated Grilled Squash & Onions with Feta, Purple Potato Fries; Butter‑Basted Peach with Chocolate Mint](https://www.chezjk.com/recipes/wild-king-salmon-with-anchovy-garlic-caper-relish-marinated-grilled-squash-onion.md) (2019-06-25): Reconstruction from caption/photos (SF, late June). Assumptions: wild king salmon fillets (4 portions), summer squash = yellow zucchini, 'onions' are a mix of red onion wedges and pearl/shallot-style onions, purple potatoes roasted as thick fries, dessert is halved ripe (stone) peaches seared and basted. Where ingredients conflict with a strict paleo version I note swaps. - [Jerusalem Mixed Grill over Caramelized Onions with Spring Fava‑Pea Hodgepodge and Urfa Chili](https://www.chezjk.com/recipes/jerusalem-mixed-grill-over-caramelized-onions-with-spring-fava-pea-hodgepodge-an.md) (2019-05-11): Photo + caption reconstruction: Mike Solomonov–style Jerusalem mixed grill (assumed chicken livers/hearts, seared with warm Middle Eastern spices) served on a bed of slowly caramelized onions and surrounded by a spring mix of shelled favas, English peas, baby potatoes and spring alliums. Urfa pepper is used as the finishing hit. Assumptions: protein is chicken offal (livers + hearts); spice mix approximates Solomonov’s baharat/char notes and Urfa is used as a finishing condiment. - [Black Cod with Tomato-Fennel Sauce over Smashed Potatoes, Whole Roasted Romanesco](https://www.chezjk.com/recipes/black-cod-with-tomato-fennel-sauce-over-smashed-potatoes-whole-roasted-romanesco.md) (2017-11-26): Reconstruction of ChezJK's bowl: pan-roasted black cod served with a simple tomato + sautéed fennel sauce spooned over smashed potatoes, with a whole roasted romanesco (charred florets). Assumption: late-November Bay Area post → tomatoes were likely canned/slow-simmered and romanesco/fennel are in-season; quantities scaled for 4. - [Homemade Beef Pho with Paleo Hoisin and Sosu Sriracha](https://www.chezjk.com/recipes/homemade-beef-pho-with-paleo-hoisin-and-sosu-sriracha.md) (2017-11-07): Classic Vietnamese pho made paleo/gluten-free: long-simmered beef bone broth, thinly sliced raw beef cooked in steaming broth, rice noodles, a big heap of fresh herbs, plus a quick homemade paleo hoisin and a chile-garlic 'sosu' sriracha. Assumptions: this is beef pho (photo shows thin raw beef and typical pho herbs), rice (gluten-free) noodles were used, and the paleo hoisin is a nut- or seed‑butter–based hoisin. - [Bacon‑Wrapped Chicken with Date Sauce, Caramelized Miso Collards, and Hokkaido Squash Purée](https://www.chezjk.com/recipes/bacon-wrapped-chicken-with-date-sauce-caramelized-miso-collards-and-hokkaido-squ.md) (2017-11-02): Inspired by a Nom Nom Paleo read-through: boneless chicken wrapped in bacon, a sweet-savory date sauce, deeply caramelized collard greens with miso flavor, and a bright Hokkaido (kabocha) squash purée. Assumptions: the photo shows boneless chicken breasts (thighs would also work); miso is included in the original caption but a paleo-friendly option is given. - [Kimchi Fried Rice with Sous‑Vide Egg and Gochujang Butter, plus Banchan](https://www.chezjk.com/recipes/kimchi-fried-rice-with-sous-vide-egg-and-gochujang-butter-plus-banchan.md) (2017-10-31): A home-style kimchi bokkeumbap topped with a soft sous‑vide egg and a spoonful of spicy gochujang butter; served with simple banchan (blistered shishitos, sauteed mushrooms, napa kimchi and mu radish cubes). Assumptions: the diced pink protein in the photos is a salt‑cured pork/Spam-style cured pork—recipe gives that as an option—and gochujang is assumed to be a gluten‑free brand or swapped for a gluten‑free chili paste. - [Squid with Cherry Tomatoes, Long‑Cooked Romano Beans, and Japanese Sweet Potato Fries](https://www.chezjk.com/recipes/squid-with-cherry-tomatoes-long-cooked-romano-beans-and-japanese-sweet-potato-fr.md) (2017-10-30): Late‑October Bay Area plate: sautéed baby squid tossed with yellow cherry tomatoes and parsley, very soft (long‑cooked) Romano (flat) beans, and caramelized Japanese sweet potato rounds. Assumptions: the squid are small whole squid (tubes + tentacles) and the dark granular topping seen in the photo is a crisped black‑olive crumb used across the plate. - [Japanese‑Inspired Poached Trout with Nameko & Komatsuna; Miso‑Ghee Glazed Red Kabocha](https://www.chezjk.com/recipes/japanese-inspired-poached-trout-with-nameko-komatsuna-miso-ghee-glazed-red-kaboc.md) (2017-10-25): From the caption/photo: gently poached trout served in a light dashi‑style broth with nameko mushrooms and komatsuna greens, finished with chopped scallion/chive; sided with caramelized red kabocha glazed in miso and ghee (made GF/paleo by using gluten‑free miso and ghee). Assumptions: rice or chickpea miso (gluten‑free) and ghee used instead of butter to keep the dish paleo/GF; komatsuna available in Bay Area autumn. - [Pan‑seared McFarland Springs Trout with Warm Purple Potato Salad and Roasted Eggplant + Corno di Toro Peppers](https://www.chezjk.com/recipes/pan-seared-mcfarland-springs-trout-with-warm-purple-potato-salad-and-roasted-egg.md) (2017-10-25): Simple Bay‑Area autumn plate: skin‑on trout fillets pan‑seared for crisp skin, served over a warm purple potato salad dressed with mustard vinaigrette and a side of roasted eggplant with sweet Corno di Toro peppers. Assumptions: McFarland Springs = small, whole trout fillets (skin on); Corno di Toro are Italian sweet red/yellow peppers available at farmers' markets. - [Pan‑roasted sand dabs with charred shishitos, sautéed summer vegetables, and roasted butternut squash](https://www.chezjk.com/recipes/pan-roasted-sand-dabs-with-charred-shishitos-sauteed-summer-vegetables-and-roast.md) (2017-10-08): Simple late‑summer/early‑fall plate: thin sand dab fillets pan‑roasted, blistered shishito peppers, quick sauté of summer squash + peppers/scallion, and oven‑roasted butternut cubes. Assumes sand dabs are small whole fillets (cook very quickly) and the long red blistered peppers in the photo are ripe shishitos/padróns. - [Bistro-style Steak with Shallot Pan Sauce, Sautéed Chanterelles, Lemon-Parsley Zucchini and Roasted Butternut](https://www.chezjk.com/recipes/bistro-style-steak-with-shallot-pan-sauce-sauteed-chanterelles-lemon-parsley-zuc.md) (2017-10-08): Chez JK bistro night: seared steak finished with a shallot-forward pan sauce, autumn chanterelles, bright zucchini with lots of parsley, and roasted cubed butternut squash. Assumptions: 4 servings, Bay Area early October (local chanterelles and squash), steaks are 6–8 oz each — adjust timing for larger cuts. - [Steelhead trout with salmon roe over summertime hash (zucchini, corn, padrons, cherry tomatoes)](https://www.chezjk.com/recipes/steelhead-trout-with-salmon-roe-over-summertime-hash-zucchini-corn-padrons-cherr.md) (2017-09-12): Late‑summer Bay Area plate: pan‑seared steelhead fillets crowned with a spoonful of salmon roe, served on a warm vegetable hash of zucchini, fresh corn, blistered padrons and cherry tomatoes. Assumptions: serves 4, roe is bought cured (not cooked), padrons can be substituted with shishitos if unavailable. - [Sous‑Vide Salmon with Corn Purée, Sungold Tomatoes, Roasted Okra & Sunchokes](https://www.chezjk.com/recipes/sous-vide-salmon-with-corn-puree-sungold-tomatoes-roasted-okra-sunchokes.md) (2017-09-10): From the caption/photo: sous‑vide salmon plated on a bright corn purée, finished with halved sungold tomatoes and torn basil; sides of roasted okra and crispy roasted sunchokes. Assumes a simple corn purée (no cream) to keep the plate paleo/gluten‑free and that the salmon was cooked sous‑vide then briefly seared skin‑side down. - [Pig-Head Hash with Delicata, Brussels & Leeks, Topped with Pastured Eggs](https://www.chezjk.com/recipes/pig-head-hash-with-delicata-brussels-leeks-topped-with-pastured-eggs.md) (2015-08-30): Reconstructed from the caption: leftover crispy pig head shredded and cooked in its rendered fat with delicata squash, shredded Brussels sprouts and sliced leeks, finished with runny pastured eggs and kraut on the side. Assumes you start with cooked pig head meat and some rendered fat from it; swaps offered if you only have other pork cuts or lard. - [Shallow-Poached Halibut with Peas & Shallots, Roasted Spring Vegetables](https://www.chezjk.com/recipes/shallow-poached-halibut-with-peas-shallots-roasted-spring-vegetables.md) (2012-04-17): From the caption: shallow-poached halibut with peas and shallots plus roasted vegetables. Assumed a single whole halibut loin (~1.5 lb) shallow-poached in a wine/stock base, topped with a warm pea–shallot herb relish; served with roasted carrots and fennel, roasted cauliflower steaks, and sautéed mushrooms. Bay‑Area spring produce (fresh peas, baby carrots, fennel) fits the April post date. - [Fried Matzah (Matzah Brei) with Smoked Salmon and Sautéed Greens](https://www.chezjk.com/recipes/fried-matzah-matzah-brei-with-smoked-salmon-and-sauteed-greens.md) (2012-04-09): Photo/caption reads as a classic matzah brei served with smoked salmon and a pile of sautéed greens (Paleo addition). I assume the greens are kale or collard greens and there is a smear of cream cheese or labneh under the salmon; I note swaps for gluten‑free / paleo below.