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Vegetable & Rice Noodle Ramen Soup

½ package rice noodles
6 cups water
2 tablespoons soy sauce
1 tablespoon fish sauce
2 chicken bullion cubes
2 teaspoons salt
2 teaspoons pepper
1 tablespoon hot sauce
1 lime, sliced into wedges
2 eggs, beaten
2 cups shredded carrots
2-3 stalks of celery, finely minced
2 tablespoons scallions, minced
Optional: micro greens




Cook rice noodles according to package and set aside. Bring water to a boil. Add 2 bouillon cubes using a whisk to break them apart. Season with soy sauce, fish sauce, hot sauce, and salt and pepper to taste. Beat two eggs and add to the water. To assemble, add carrots, celery and scallions to the bowl. Pour hot broth over the veggies. Squeeze a few wedges of lime juice. Add rice noodles on top of hot broth. Top soup with microgreens.

Salmon Al Cartoccio

¼ package of rice noodles
2 salmon filets, skin removed
6-8 broccoli florets
6-8 cherry tomatoes, halved
I scallion, minced
2 tablespoons olive oil
¼ - ½ cup white wine
2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Old Bay Seasoning
1 lemon, sliced into wedges
1/2 package of rice noodles




Preheat oven to 375oF. Cook rice noodles according to package directions and set aside. Prepare a large piece of aluminum foil by folding up the sides of the foil, creating a small bowl. Add some of the cooked rice noodles to the base of the bowl. Add some of the broccoli florets, cherry tomatoes, and scallions. Season with salt, pepper, and drizzle with olive oil, and 2 tablespoons of white wine. Place salmon on top of the rice noodles and season with salt, pepper and Old Bay. Add 1 tablespoon of butter on top of the salmon. Squeeze 1-2 wedges of lemon to the top. Crimp the sides to seal the salmon, making a simple "package" and place on a sheet pan. Bake in the oven for 15-20 minutes until fish is done and vegetables tender. Carefully open the foil to allow steam to escape. Serve salmon on a plate with the open foil.

Fresh Berry Yogurt Parfait

1 cup plain yogurt
¼ cup granola, store bought
½ cup fresh mixed berries
¼ cup agave nectar
¼ cup banana chips
¼ cup salty peanuts
1 teaspoon fresh mint leaves, minced
1 lemon, juiced




Wash berries and add to a bowl. Add the lemon juice and drizzle 2-3 tablespoons of agave over the fruit, and gently mix together. In a separate bowl, combine yogurt, mint leaves, and the rest of the agave nectar and mix together. Combine granola, banana chips and peanuts and crush together. To assemble, use a martini or parfait glass. Add some yogurt to the bottom of the glass, topped with berries, more yogurt and the granola mixture.


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