You might need to buy:
- thyme
- Black pepper
- bourbon or rye whiskey
- packed brown sugar
- whole-grain mustard
- Kosher salt
You might need to buy:
- white wine vinegar
- Kosher salt
- Black pepper
You might need to buy:
- For the Cilantro-Mint Dressing:
- fresh cilantro
- white wine vinegar
- clover honey
- Kosher salt and black pepper
- olive oil
- For the salad:
- Kosher salt and black pepper
- crumbled fresh farmer's cheese or feta cheese
You might need to buy:
- For the Vinaigrette:
- balsamic vinegar
- Dijon
- kosher salt
- black pepper
- canola oil
- For the steak:
- Kosher salt and black pepper
- baby arugula
You might need to buy:
- shredded mozzarella
- Kosher salt and black pepper
You might need to buy:
- garlic cloves
- sliced peeled fresh ginger
- tomato paste
- vegetable oil
- Worcestershire
- Madras curry powder
- paprika
- Kosher salt
- Black pepper
Roast the chicken, then let rest at least 20 minutes. Carve the chicken. Remove the skin. Shred the meat and transfer to a large storage container.
You might need to buy:
- Kosher salt and black pepper
- thyme
- rosemary and/or sage
- bay leaves
- vegetable oil
You might need to buy:
- rice vermicelli
- rice vinegar
- fresh lime juice
- fish sauce
- sugar
- shredded carrots
- pulled pork
You might need to buy:
- unsalted butter
- Cajun seasoning
- tomato paste
- chicken broth
- Worcestershire
- Kosher salt and black pepper
- quick-cooking grits
Make the pulled pork, then let cool completely. Transfer to storage containers. Cover and refrigerate up to 1 week.
You might need to buy:
- chili powder
- Kosher salt and black pepper
- vegetable oil
- bay leaves