Hard-boiled eggs wrapped in sausage and breaded.

Scotch Eggs

Fried cheese curds served with ranch dressing.

Wisconsin Cheese Curds

Spicy cauliflower bites served with dipping sauce.

Buffalo Cauliflower

Hummus

Crispy chicken wings with your choice of sauce.

Wings

Sahi Crisps

Brussels sprouts sautéed in garlic butter.

Garlic-Butter Brussels

Place the eggs in a pot and cover with cold water. Bring to a boil and then reduce to a simmer for 9-10 minutes. Once done, transfer the eggs to an ice bath to cool for 5 minutes.

Boil the Eggs

In a mixing bowl, combine the breakfast sausage, salt, and black pepper. Mix until well combined.

Prepare the Sausage Mixture

Peel the cooled eggs and take a portion of the sausage mixture. Flatten it in your hand and wrap it around each egg, making sure the egg is completely covered.

Wrap the Eggs

Set up a breading station with three bowls: one with flour, one with a beaten egg, and one with breadcrumbs. Roll each sausage-wrapped egg in flour, dip in beaten egg, and then coat in breadcrumbs.

Bread the Eggs

In a deep frying pan, heat oil to 350°F (175°C). Carefully add the breaded eggs to the hot oil and fry until golden brown, about 5-6 minutes. Remove and drain on paper towels.

Fry the Scotch Eggs

Slice the Scotch eggs in half and serve warm, optionally with mustard or a dipping sauce of your choice.

Serve

Large eggs

Breakfast sausage

Breadcrumbs

All-purpose flour

Salt

Black pepper

Egg (for breading)

Oil (for frying)

In a large bowl, whisk together the all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper.

Prepare the Battering Mixture

In a separate bowl, whisk the buttermilk and egg until well combined.

Mix Wet Ingredients

Pour the wet mixture into the dry mixture and stir until just combined.

Combine Mixtures

In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip each cheese curd into the batter, ensuring they are well coated.

Coat the Cheese Curds

Carefully drop the battered cheese curds into the hot oil in batches. Fry for about 2-3 minutes, or until golden brown and crispy.

Fry the Cheese Curds

Remove the fried cheese curds from the oil and drain on paper towels. Serve hot with ranch dressing on the side.

Drain and Serve

cheese curds

all-purpose flour

cornstarch

buttermilk

paprika

garlic powder

salt

black pepper

vegetable oil

ranch dressing

Preheat your oven to 450°F (230°C). Cut the cauliflower into bite-sized florets and place them in a large bowl.

Prepare the Cauliflower

In a separate small bowl, mix olive oil, garlic powder, onion powder, salt, and black pepper. Pour this mixture over the cauliflower florets and toss until evenly coated.

Season the Cauliflower

Spread the seasoned cauliflower on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20 minutes, until they are golden and crispy.

Bake the Cauliflower

Remove the cauliflower from the oven and drizzle the buffalo sauce over the top. Toss to coat the florets evenly with the sauce.

Add Buffalo Sauce

Return the coated cauliflower to the oven and bake for an additional 10 minutes.

Final Bake

Serve hot with celery sticks and a side of blue cheese or ranch dressing for dipping.

Cauliflower florets

Olive oil

Buffalo sauce

Garlic powder

Onion powder

Celery sticks

Blue cheese dressing or ranch dressing

Drain and rinse the canned chickpeas under cold water.

Prepare the Chickpeas

In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and water. Blend until smooth and creamy.

Blend the Ingredients

If the hummus is too thick, add more water, one tablespoon at a time, until you reach the desired consistency.

Adjust Consistency

Transfer the hummus to a serving bowl, drizzle with olive oil, sprinkle with paprika, and serve with pita bread.

Canned chickpeas

Tahini

Fresh lemon juice

Garlic cloves

Cumin

Water

Paprika

Pita bread

Preheat your oven to 425°F (220°C). Pat the chicken wings dry with paper towels to remove excess moisture.

Prepare the Wings

In a large bowl, combine baking powder, salt, black pepper, garlic powder, and onion powder. Add chicken wings to the bowl and toss until they are evenly coated.

Season the Wings

Place the seasoned wings in a single layer on a baking sheet lined with parchment paper. Bake for 40-45 minutes, flipping halfway through, until the wings are crispy and golden brown.

Bake the Wings

Remove the wings from the oven and toss them in your choice of sauce until evenly coated.

Sauce the Wings

Serve the wings hot with your favorite dipping sauces and sides.

Chicken wings

Baking powder

Your choice of sauce (Buffalo, BBQ, etc.)

Peel and slice the potatoes thinly using a mandoline or a sharp knife. Rinse in cold water to remove excess starch and pat dry with a clean towel.

Prepare the Potatoes

In a mixing bowl, combine rice flour, chili powder, cumin powder, salt, turmeric powder, and water. Mix well until a smooth batter forms.

Make the Batter

Add the sliced potatoes to the batter and mix gently to ensure each slice is evenly coated.

Coat the Potatoes

In a deep frying pan, heat the oil over medium heat until hot (about 350°F or 175°C).

Carefully drop the coated potato slices into the hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Fry the Crisps

Allow the crisps to cool slightly and serve immediately. Enjoy your Sahi Crisps with your favorite dipping sauce!

Potatoes

Rice flour

Chili powder

Cumin powder

Turmeric powder

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut them in half lengthwise.

Prepare the Brussels Sprouts

In a large skillet, melt the butter over medium heat.

Melt the Butter

Add minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.

Sauté the Garlic

Add the halved Brussels sprouts to the skillet. Season with salt and black pepper. Sauté for about 8-10 minutes, stirring occasionally, until they are golden brown and tender.

Cook the Brussels Sprouts

Once cooked, remove from heat and drizzle with lemon juice. Toss to combine and serve warm.