Lemon Spinach Rice

2 1/2 cups chicken stock

1/2 small lemon

2 scallions, trimmed and sliced

1/2 tsp salt

1 1/2 cups long-grain white rice

2 lightly packed cups baby spinach (about half a 5-ounce package), coarsely chopped

1/4 cup toasted slivered almonds or shredded Parmesan cheese, optional

In a 2-quart saucepan, combine the water, lemon half, scallions, and salt. Bring to a boil over medium-high heat. Stir in the rice and return to a boil. Cover the pot tightly with a lid, reduce the heat to low, and cook until the liquid has been absorbed and the rice is tender, about 18 minutes. Remove from the heat.

Quickly sprinkle the chopped spinach over the surface of the rice and re-cover the pot. Let sit until the spinach is wilted, about 3 minutes. Fold the spinach into the rice. Squeeze the lemon juice from the lemon half over the rice, if desired, and discard the lemon. Sprinkle with toasted almonds or Parmesan, if you like, and serve.

If you have any leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a pan on the stovetop, adding a sprinkle of water to the pan and stirring gently until warmed through.

Miso Lime Vinaigrette

1/4 cup rice vinegar

1.5 tbs white miso paste

1/2 tsp ginger, grated 

1 clove garlic, grated

1/2 tsp lime zest

1 tsp freshly lime juice

1 tsp honey

1 tsp salt

1/4 tsp freshly ground pepper

3/4 cup extra-virgin olive oil

Whisk together rice vinegar, white miso paste, 1/2 ginger, garlic , lime zest, lime juice, honey, salt, and pepper  in a medium bowl.

While whisking constantly, slowly pour in olive oil.

Honey Mustard Dressing

2 tbsp apple cider vinegar
2 tbsp mustard
2 tbsp honey
1/4 tsp salt
1/4 tsp pepper
1/3 cup olive oil

In a small bowl, whisk together the vinegar, mustard, honey and ¼ teaspoon each salt and pepper until creamy. Add olive oil and whisk until combined. Taste and adjust for sweetness and seasoning.

Serve immediately or refrigerate in an airtight container for up to seven days.

Gochujang Wings

3 lb chicken wings
1/4 cup premium dark soy sauce
1/4 cup Gochujang paste
2 tbsp rice vinegar
2 tbsp honey
1 tbsp sesame oil
2 tbsp minced garlic
1 tbsp minced ginger

Cut 3 pounds of chicken wings into sticks and flats. Pat dry. Toss in salt and pepper and allow to stand for 30 minutes unrefrigerated.

 
In a large bowl, whisk together ¼ cup soy sauce, ¼ cup Gochujang paste, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 2 tablespoons minced garlic and 1 tablespoon minced ginger.

Heat gas grill medium-high on one side and off on the other for indirect cooking.
Put the wings on the cool side of the grill. Cover the grill and cook 15 minutes. Flip and continue cooking for another 15 minutes.

Add the wings add to the bowl with the sauce, and toss to coat.

Now put the wings on the hot side of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.

Buffalo Wings

3 lb chicken wings

1/3 cup relatively mild hot sauce like Frank's Wings Sauce

4 tbsp melted butter

1 tbsp sherry vinegar or white vinegar

1 tbsp minced garlic

salt 

pepper

Cut 3 pounds of chicken wings into sticks and flats. Pat dry. Toss in salt and pepper and allow to stand for 30 minutes unrefrigerated.

 
In a large bowl, whisk together ⅓ cup relatively mild hot sauce, 4 tablespoons melted butter, 1 tablespoon sherry vinegar, 1 tablespoon minced garlic, 1/4 tsp each of salt and pepper.

Heat gas grill medium-high on one side and off on the other for indirect cooking.

Put the wings on the cool side of the grill. Cover the grill and cook 15 minutes. Flip and continue cooking for another 15 minutes.

Add the wings add to the bowl with the sauce, and toss to coat.

Now put the wings on the hot side of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.