Add A Protien Recipe

Burrata - Ready to serve

Remove burrata from refrigerator 10 minutes before service so it comes to near-room temperature. Gently pat dry with paper towel. Place whole burrata on sandwich or salad, tear open if desired so creamy center can mix with greens. Finish with a light sprinkle of salt, microgreens, and a squeeze of lemon if desired.

Fried Chicken - Brine, Coat, Fry

1) Brine: Place pounded chicken breast in a bowl with buttermilk and hot sauce. Cover and refrigerate 30 minutes (or up to 4 hours). 2) Dredge: In a shallow bowl, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. Remove chicken from buttermilk, letting excess drip off, then press firmly into flour mixture to form an even coating. 3) Fry: Heat vegetable oil in a skillet over medium-high heat until it reaches 325–350°F (or it shimmers and a small pinch of flour sizzles). Add chicken and fry 3–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack to drain for 2–3 minutes. Slice or serve whole on sandwich or salad.

Pork Confit - Reheat & Finish

1) Preheat a skillet over medium heat. Add 2 tablespoons rendered duck fat or olive oil. 2) Add shredded pork confit in a single layer and warm, stirring occasionally, 3–5 minutes until hot and the edges crisp slightly. Add fresh thyme and a pinch of black pepper in the last minute. 3) Drain briefly on paper towel and top sandwich or salad. Squeeze a little lemon if using to brighten the fat.

Brisket - Warm & Dress

1) Gently warm sliced brisket in a skillet over low heat with 2 tablespoons warm beef jus or reserved brisket liquid for 2–4 minutes until heated through—avoid prolonged cooking to keep tender. 2) Toss briefly to coat, finish with chopped parsley, then place on sandwich or salad.

Fried Eggs - Sunny-side or Over-Easy

1) Heat a nonstick skillet over medium-low. Add 1 teaspoon butter or oil and let it melt and coat the pan. 2) Crack 2 eggs into the skillet, spacing them slightly apart. Cook on medium-low until whites are set and edges are lacy, 2–3 minutes for sunny-side. For over-easy, cook until whites set then gently flip and cook 10–20 seconds more for a runny yolk. Season with 1/4 tsp salt and a pinch of black pepper. Slide eggs onto sandwich or nestle on top of salad so yolks can act as dressing when broken.

After adding the chosen protein to your sandwich or salad, finish with a light scatter of microgreens or chopped parsley. Offer a lemon wedge with burrata or pork confit to brighten flavors. If adding to a sandwich, consider slicing proteins to fit the bread and distribute evenly. Ensure hot proteins are added just before service to maintain texture and temperature.