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HE COOKS®

Chef-driven, story-first recipes rooted in bold flavors and everyday soul. Explore the full journey at hecooks.co — no fluff, just food that hits.

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Braised Ham and Fennel Salad with Citrus Shallot Vinaigrette

smoked ham necks or hocks • onions, quartered • garlic, smashed • celery, chopped • bulb fennel, thinly sliced • yellow onion, thinly sliced • baby corn, halved • avocado oil • arugula • baby kale • to taste, salt and ground black pepper • shallots, thinly sliced •
- 3 hours
- 4 servings
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Tuna Poke Bowl with Caramelized Shallots and Rosé Vinaigrette

ahi tuna, diced • sushi rice, cooked • shallots, thinly sliced • extra virgin olive oil, divided • unsalted butter • rosé wine • rice vinegar • lime, juiced • soy sauce • honey • sesame oil • arugula •
- 50 minues
- 4 servings
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Shrimp, Fennel, and Roma Tomato Two Ways Tagliatelle

large shrimp, peeled and deveined • avocado oil • Roma tomatoes, divided • extra virgin olive oil, divided • unsalted butter • garlic, minced • large fennel bulb, thinly sliced (reserve fronds for garnish) • large yellow onion, thinly sliced • ⁄2 cup dry vermouth • smoked paprika • ⁄2 teaspoon red pepper flakes • ⁄2 cup heavy cream •
- 1 hour 20 minutes
- 4 servings
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Herb-Marinated Shark and Zucchini Skewers with Herbed Butter and Herb Yogurt Cream

shark fillets, cut into chunks • zucchini, cut into thick rounds • ⁄4 cup extra virgin olive oil • garlic • lemon, zested • parsley • thyme • oregano • salt • ground black pepper • vegetable broth • skewers, soaked •
- 4 hours 30 minutes
- 4 servings
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Charred Broccoli and Jalapeño Pepita Pesto Pasta

broccoli florets • jalapeños, thinly sliced • garlic, peeled • ⁄2 cup toasted pepitas • ⁄2 cup Parmesan cheese • basil leaves • ⁄2 cup parsley leaves • lemon, juiced • ⁄2 cup extra virgin olive oil • to taste, salt • short pasta (fusilli, rotini, or gemelli) • shallots, thinly sliced •
- 4 servings
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Grilled Cauliflower with Avocado Cilantro Aioli and Toasted Paprika Breadcrumbs

cauliflower, cut into steaks • avocado oil • to taste, salt and ground black pepper • ripe avocado • separated egg yolks, room temperature • garlic • lime, juiced • cilantro, leaves and stems • avocado oil • to taste, salt • ⁄2 cup panko breadcrumbs • extra virgin olive oil •
- 30 minutes
- 4 servings
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Hake and Potato Fish Cakes with Green Pepper–Herb Salsa

hake fillets • medium Yukon Gold potatoes • shallot, finely chopped • garlic, minced • large egg • parsley, freshly chopped • dill, freshly chopped • lemon, zested • smoked paprika • Dijon mustard • vegetable oil • salt •
- 2 hours
- 4 servings
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Slow Roasted Pork Belly and Green Tomato BLT with Lemon Aioli

pork belly • sea salt • brown sugar • ground black pepper • ⁄2 teaspoon smoked paprika • extra virgin olive oil • ⁄2 cup mayonnaise • garlic, minced • lemon, juiced and zested • to taste, salt and ground black pepper • large green tomatoes, sliced • extra virgin olive oil •
- 7 hours
- 4 servings
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Pistachio Crusted Cod with Lemon Herb Pearl Couscous

fillets of cod (6-8 ounces) • pistachios • extra virgin olive oil • ⁄2 cup Parmesan cheese, grated • panko breadcrumbs • to taste, salt and ground black pepper • pearl couscous • extra virgin olive oil • water • small onion, finely chopped • garlic, minced • parsley, freshly chopped •
- 4 servings
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Grilled Lamb Steak with Pistachios, Charred Leeks, and Roasted Shallot Vinaigrette

lamb steaks • water • ⁄4 cup kosher salt • brown sugar • medium leeks, halved and rinsed • fresh arugula • shelled pistachios, divided • avocado oil • sea salt • ground black pepper • for garnish, chopped chives • large shallots, peeled and halved •
- 2 hours 30 minutes
- 2 servings
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Chilled Corn and Pancetta Bisque

corn, shucked • pancetta, diced • small shallot, minced • garlic, minced • vegetable broth • milk • ⁄2 cup heavy cream • thyme • paprika • ⁄2 teaspoon ground cumin • salt • ⁄2 teaspoon ground black pepper •
- 3 hours
- 4 servings
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Pancetta, Split Peas and Cauliflower Tagliatelle

tagliatelle pasta • small head of cauliflower, cut into florets • pancetta, diced • green split peas (see note) • ⁄2 cup Parmesan cheese, grated • extra virgin olive oil, divided • white wine vinegar • garlic, minced • to taste, salt and ground black pepper • for garnish, freshly chopped parsley
- 45 minutes
- 2 servings
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Roasted Thomcord Grape Toast with Whipped Ricotta, Honey, and Thyme

small French baguette, sliced into 1/2″ rounds • for drizzling, extra virgin olive oil • for garnish, fresh thyme • to finish, sea salt • Thomcord grapes • extra virgin olive oil • salt • thyme • ricotta cheese • heavy cream • tablespoong honey • salt
- 30 minutes
- 6 servings
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Honeydew Basil Blaze

mezcal • honeydew, cubed • basil • honey • ⁄2 ounce lime juice, freshly squeezed • salt • ice
- 10 minutes
- 1 serving
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Chipotle Shrimp with Creamy Masa Polenta

large (31/40) shrimp • avocado oil • garlic, minced • shallot, minced • dried chipotle peppers • boiling water • ground cumin • ⁄2 teaspoon paprika • brown sugar • crushed tomatoes • red wine vinegar • lime, juiced and zested •
- 45 minutes
- 4 people
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Creamy Pearl Couscous with Wild Mushrooms and Wine-Braised Sun-Dried Tomatoes

pearl couscous • dried wild mushrooms • extra virgin olive oil • unsalted butter • shallot, minced • garlic, minced • mushroom soaking liquid • vegetable broth • white wine vinegar • lemon, juiced and zested • ⁄4 cup heavy cream • ⁄4 cup Parmesan cheese, grated •
- 1 hour
- 4 servings
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Brussels Sprouts Carbonara with Browned Butter, Miso, and Crispy Prosciutto

ounes pasta shells • Brussels sprouts, halved • prosciutto • extra virgin olive oil • unsalted butter • large egg • large egg yolks • garlic, minced • ⁄4 cup white miso paste • ⁄2 cup Parmesan cheese, grated • ⁄2 teaspoon freshly ground black pepper • to taste, salt
- 45 mins
- 4 servings
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Basque Melon Smoke

ripe honeydew, diced • 1⁄2 ounces mezcal • fresh jalapeno, seeded • ⁄2 ounce agave syrup • salt • txakoli wine • ice • for garnish, mint
- 1 serving