Nick’s Picks- Balsamic Tomato Cucumber Salad

Ingredients 1 medium Tomato, diced 1 medium Cucumber, diced ½ medium Red Onion, finely diced 1 handful Fresh Basil, finely chopped* 3 tablespoons Extra Virgin Olive Oil** 3 tablespoons Balsamic Vinegar 1 teaspoon Sugar ¼ teaspoon Salt Sprinkle Black Pepper, to taste Method Inspired by my (Tim’s) garden’s surplus crops, this recipe gave me an

Nick’s Picks- Cheery Cherry Dessert Bars

Ingredients 1 c. butter, softened 2 c. sugar 3 c. flour 4 eggs 1 tsp. vanilla extract 2 cans cherry pie filling Method Preheat oven to 350. In a mixer, cream the butter and sugar. Add the eggs and vanilla and beat. Add flour until sticky dough forms. Spread dough into a 9×13 pan, reserving

Nick’s Picks- Honey Lime Siracha Shrimp

Ingredients: 1 Pound Raw Shrimp, Peeled and Deveined 1 Tbsp Fresh Grated Ginger 2 Garlic Cloves, Minced 2-3 Tbsp Siracha 2 Limes, Zested and Juiced 2 Tbsp Hoisin 2 Tbsp Honey 1 Bell Pepper, Sliced 1 Onion, Sliced 2 Cups Snow Peas Oil   Method: Marinate the shrimp for at least two hours with the

Nick’s Picks- Spicy Slow Cooker Beef

Ingredients- Approx 2.5 Pounds Cubed Beef (I used chuck roast and cut into 1″ cubes) 3 Tbsp Corn Starch 1 Tbsp Ground Ginger 2-3 Thai Red Chili Peppers, Chopped 5 Tbsp Soy Sauce 1 Tsp Sesame Oil 3 Garlic Cloves, MInced 2 Tbsp Fresh Grated Ginger 2 Tbsp Honey 1 Tbsp Rice Vinegar 1 Cup

Nick’s Picks- Korean Spicy Pork Bowls

Ingredients- Marinade- 1/2 Cup Gochujang 5 Cloves Garlic, Minced 1 Tbsp Fresh Grated Ginger 1 Apple (Granny, Fuji) Grated 1 Pear (Anjou, Bartlett) Grated 1/2 Cup Soy Sauce 1 Tsp Toasted Sesame Oil 1 Tbsp Brown Sugar 2 Scallions, Chopped 1/2 Tsp Black Pepper 1 1/2 Pounds Thin Strip Pork Loin The Rest- 1 Package