Honkman

The texture is very different to croutons (which are obviously very bread-like).You mix flour, baking powder and cold butter until it resembles coarse sand. Than first add parmesan and afterwards some heavy cream, mix and place 1/2 inch pieces of the savory crumbles on parchment paper on a baking tray and bake it for 10 minutes at 450F. You can use it later in dishes.

Linguine with Broccoli Rabe Pesto and Oven-Roasted Peppers - the blanched leaves from broccoli rabe were used with olive oil, pine nuts and parmesan to make the pesto. Oven-Roasted red peppers, garlic and the blanched stems of broccoli rabe and more parmesan completed the dish.

Chicken Pot Pie with Savory Crumble - chicken thighs with carrots, mushrooms, celery, peas in a simple flour-based sauce with milk, chicken broth, tomato paste and soy sauce and everything covered with some savory crumbles made with flour, butter, parmesan and cream.

Kheema Mutter - Spicy ground beef with peas and chilies (made with cumin, coriander, ginger, garlic, turmeric and chili) served with oven roasted zucchini and rice

Rutabaga Curry with leeks, garlic, curry powder, coconut milk and vegetable broth served over rice

Spaetzle are quite easy to make at home and a great alternative for regular pasta in some dishes. Not sure where you live but Bechtle Spaetzle are quite available in the US at World Market and other European shops https://www.worldmarket.com/category/food-and-drink/food/pasta-grains.do?template=PLA-2&plfsku=386019&mrkgadid=&mrkgcl=660&mrkgen=&mrkgbflag=&mrkgcat=&camp=ppc%3Agoogle%3Apla%2BSmartShopping|Consumables%2BFood&acctid=21700000001660222&dskeywordid=92700066061129109&lid=92700066061129109&ds_s_kwgid=58700007370789081&ds_s_inventory_feed_id=97700000007265821&dsproductgroupid=350600084087&product_id=386019&merchid=5165106&prodctry=US&prodlang=en&channel=local&storeid=CP369&device=m&network=u&matchtype=&locationid=9031927&creative=541986255796&targetid=pla-350600084087&campaignid=14427810453&adgroupid=125959448629&gclid=EAIaIQobChMI-7re6KSc9wIVaj6tBh3q1AF5EAQYASABEgLmk_D_BwE&gclsrc=aw.ds

Pad Thai (using a CI recipe) with shrimps, bean sprouts, radishes, eggs, rice noodles, scallions and peanuts with a sauce made from fish sauce, tamarind paste, sugar and white wine vinegar.

Spinach-lentil salad with pine nuts, dried tomatoes and an olive oil, aceto balsamico, maple syrup, dijon mustard dressing. Served with some seared baked teriyaki tofu and oven roasted rosemary-bread chips (from our spelt-whole wheat bread)

We used a recipe from “See you on Sunday” by Sam Sifton. It looks like here is an identical recipe https://chewingthefat.us.com/2018/02/sam-siftons-great-south-bay-duck-ragu-inspired-by-chef-dave-pasternack.html

Fried rice with chorizo, baby kale, napa cabbage, spinach, soy- and fish sauce and some eggs (which made the rice quite wet but it still tasted good)

Duck ragu with pasta (duck ragu made from duck legs braised with carrots, celery, onions, garlic, lots of anchovies, tomato paste, red wine, red wine vinegar, juniper berries and chicken broth)

Pan fried shrimps (with cumin, paprika, cayenne, parsley, cilantro, pistachio, lemon juice) with oven roasted kale (just with olive oil, S+P, pine nuts and 5 minutes at high heat)

Burger with cheddar cheese - onion, Worcestershire sauce and mustard powder in the patty and a maple syrup, aceto balsamico, mustard glaze. Served over arugula and with bacon and truffle aioli.

Soba Noodles with oven roasted eggplant in a sauce made of oyster sauce, soy sauce, chili-garlic sauce, toasted sesame oil and some sugar.

Pork sausages baked in the oven in a mixture of apples, onions, mustard and maple syrup (which created a great sauce) and finished with some blackberries - served with minted mashed potatoes

Savory Morning Bun with Breakfast Sausage, Broccoli Rabe, Garlic and Fontina (would be too filling for breakfast for us but perfect for dinner). The yeast-based dough also includes spelt flour which gives it a nice nutty flavor (From the Grains for every Season book)

Simple Pasta Frittata with roasted red pepper, Italian sausage, parsley and parmesan

Produce is getting better and better here in the Bay Area - time for a vegetable soup after going through the produce department. Soup included cauliflower, green beans, kohlrabi, carrots, corn, green onions, celery, tomatoes, Swiss chard and fennel. Added some spelt to make it more substantial. Finished with some pistou to get some extra flavor.

Chickpea-zucchini patties with parsley, garlic, panko and eggs. Dip made with yoghurt, feta and basil. Served with oven roasted eggplants (herbes de Provence, honey, cilantro)

What was the prize ?

Okonomiyaki - batter made with AP flour, corn starch. dashi, shredded napa cabbage and green onions. Topped with ground pork (cooked with ginger and soy sauce), green onions, mayonnaise, hot sauce, shredded nori and bonito flakes

Tortellini with fennel, peas, spinach, prosciutto and garlic in a chicken broth and cream sauce

Another good option is The Cook’s Book

Chinese inspired beef stew (made with bone-in beef shank) with Chinese five-spice, ground Szechuan peppercorns, soy sauce, star anise, scallions, chickpeas. Served with braised kale and leeks over rice.

I see it as seafood often needs some acidity - sauerkraut can give the acidity but as it is cooked in apple juice it isn’t overly sour and doesn’t overwhelms the fish