Need Some Recipes for the Holidays?

I can help you with that. Remember that cooking class I posted about a few weeks ago? Well, I've got some recipes of some the dishes that me and my 'chefs' created that night and would love to share them with you guys! These will surely bring a fun twist to your normal holiday culinary fare.

Wasabi Chicken

Wasabi Chicken

1 Small of Tube Wasabi Paste
1 TBSP Olive Oil
10-16 skinless chicken thighs
Gluten Free Soy Sauce

1. Rub the chicken thighs with the Wasabi Paste in a large mixing bowl.
2. Once the wasabi has been well mixed with the chicken, add desired amount of soy sauce
to the chicken mixture. You will know the chicken is well seasoned because the chicken
thighs will look darker. The more soy sauce you add, the darker the chicken becomes and
the deeper the chicken takes on that soy sauce flavor.
3. Add oil to your skillet and turn your heat setting to high. Once the pan has become very
hot, lay the chicken thighs carefully in the skillet. Chicken should immediately begin to
sizzle. Let chicken cook for approximately 5-10 minutes on one side depending on the size.
Once chicken appears brown around the edges, flip over and cook on the other side until
desired completeness. Remove from pan and serve. 

Fish, Shrimp or Vegetable Curry
Jamaican Style or Thai Style


Chopped Habaneros (optional) To Taste. This Pepper is very hot.
2-3 cans of Coconut Milk (Or Enough to cover vegetables/fish/or veggie option)
2 TBSP Olive Oil
2 parts onion (Measure according to your level of desired taste)
1 part carrot (Measure according to your level of desired taste)
Curry Powder To Taste
Korean Yams (For Vegetable Curry)
Sweet Potato Starch or Kudzu Root Starch for extra thickening (optional) If you wish, you
may mix this thickener (approximately 2 -3 TBSP) with your desired amount of coconut
milk and allow to sit until step two is finished.
1 large bunch of Basil
Fish Seasoning (Optional)
Juice From 1 lime (to taste)

1. Add Oil to a large sauce pan and heat on high setting.
2. Once the pan has heated, add the onions and carrots and cook for 5 minutes.
3. Add coconut milk or coconut milk mixture (starch and coconut milk combination)
and allow to cook until bubbling.
4. Add Curry Powder to taste, the lighter the curry color the less curry flavor you will
achieve. The darker curry color will achieve a richer intense curry flavor.
5. If you are making fish or shrimp curry, add your fish in the last 1st 5 minutes of the
bubbling coconut milk/coconut milk mixture.

6. For a thicker consistency, cook curry and coconut milk/coconut milk mixture for an
hour over low-medium heat in covered skillet.
7. For a Thai Curry, add Basil and lime to taste.
8. For Jamaican Curry, you are finished!
9.For a Vegetarian Curry Start from step one and add Korean Yams then repeat steps 2-6.
10. If you wish to add the fish seasoning, do it according to your taste. The fish
seasoning is very intense and very salty. It can be used to replace salt in your fish


Pan Seared Bok Choy

Pan Seared Bok Choy

1 Large Head of Bok Choy
Sea Salt (to taste)
4 Tbsp Olive Oil (add more if needed)

1. Separate bok choy stems from root until there are only four center stems left.
2. Wash bok choy thoroughly and shake off excess water
3.Cut Bok choy into desired shapes and sizes.
4. Add oil to your skillet and allow for it to come to an almost burning high heat.
5.Once the temperature has been reached, add your cut bok choy.
6. Season bok choy with sea salt and cook until the edges begin to brown or until desired

Ice Cream Pie

Ice Cream Pie

Large Tub of Any Flavor of Ice Cream (10 servings) (softened)
Two Frozen Pie Crusts
One small box of favorite boxed cookies or ginger snaps

1. Preheat oven to 350 Degrees
2. Cook Pie crusts on 350 Degrees until pie crust have become crispy and form a golden
color on them. Set them aside to cool.
3. Place in a large mixing bowl at least 10-20 of your favorite cookies. Add more if the
cookies are small in size. Cover them with water and let sit for 2-5 minutes or until cookies
have become very soft.
4. Drain as much water as you can off of the cookies and mash any hard pieces with the back
of a spoon.
5. Once pie crusts have cooled, add your cookie mash to the pie crust by spreading it on the
bottom of each pie crust.
6. Once you have added the desired amount of cookie mash to each pie crust, add softened
ice cream on top of cookie mash to your desired level.
7. Smooth the ice cream out evenly over the cookie mash with the back of a spoon or a knife.
8. Freeze the pie uncovered for one hour or covered if overnight.
9. Remove from freezer, cut slices and serve.


If you give these recipes a try, make sure to comment on them. Feedback and any of your own variations of the recipes are much appreciated to not only us, but our readers!

Embrace the Earth Beneath You,

Sheldon Davy (aka The Don)

Popcorn and Cinnamon Goodness

Once again, we had the pleasure of being apart of the Cheverly Community Market yesterday from 8am - 12pm. At our first market appearance, we featured an avocado based dip and at our second market day, we provided chickpea dips/spreads for sampling. Both offerings showcased the seasonings taste and versatility. Yesterday's market, we kept things fun and simple with popcorn tastings! 

The recipe for this tasty snack with Don Williamson's dry rubs is pretty simple; we simply popped all natural popcorn kernels in avocado oil (just enough of both to coat the bottom of a pot of your choice. Make certain to place a matching sized lid on the pot). Every so often throughout the popping process, shake the pot back and forth with the lid on. Once the popping noises begin to fade (basically counting 1-2-3-pop!) remove the pot from the heat, then add the cooked popcorn to a large bowl with a top for the seasoning process. Shake the bowl of popcorn with the seasoning (lid on) to evenly distribute the flavor. In regards to the amount of seasoning, that's totally up to you. It's easy to test this out by slowly adding a teaspoon at a time and then tasting to your liking. And that's it! 

At the last two markets, we've added two limited-time-only deals to our line-up of products. Our Organic Cinnamon Sugar and Unrefined Portuguese Sea Salt. The Organic Cinnamon Sugar (the most popular of the two and made from organic Indonesian cinnamon) has an array of uses. Try it in your coffee or tea to give it a nice and light cinnamon flavor or add it to your oatmeal for some extra heart-warming. It's also amazing on french toast and to use in baking. And by the way, the benefits of organic cinnamon are awesome!

The Unrefined Portuguese Sea Salt can be used in lieu of regular iodized or kosher salt. It's a better alternative because, it's naturally loaded with iodine, magnesium, and potassium which are essential nutrients. 

The Organic Cinnamon Sugar goes for $6 while our Unrefined Portueguese Sea Salt is priced at $5. Cheverly Community Market exclusive only folks, so you'll have to stop by our table to pick some up!

We'll of course be at the next Cheverly Community Market (Saturday, July 12th), but if you need your Don Williamson's fix before then, don't hesitate to drop us a line! 

Embrace the Earth beneath you,

Sheldon Davy (aka The Don)