Native Food Store

This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy ...
Ingredients
8 ounces uncooked elbow macaroni
¼ cup butter
2 ½ tablespoons all-purpose flour
3 cups milk
2 cups shredded sharp Cheddar cheese

Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash ...
Ingredients
1 large onion, peeled and quartered
1 ½ cups (180g) raw pistachio kernels
½ cup (15g) fresh plain bread crumbs
3 cups (250g) chopped fresh parsley

This firecracker chicken recipe is chunks of crispy chicken tossed in a sweet and spicy sauce. An ...
Ingredients
1 1/4 pounds boneless skinless chicken breasts (cut into 1 inch pieces)
salt and pepper to taste
1/3 cup cornstarch
2 eggs (beaten)
3 tablespoons vegetable oil

This firecracker chicken recipe is chunks of crispy chicken tossed in a sweet and spicy sauce. An ...
Malzemeler
1 1/4 pounds boneless skinless chicken breasts (cut into 1 inch pieces)
salt and pepper to taste
1/3 cup cornstarch
2 eggs (beaten)
3 tablespoons vegetable oil

Ingredients
Ingredient Checklist
3 tablespoons maple syrup
1 ½ tablespoons Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
⅛ teaspoon ground red pepper
4 (5-ounce) tuna steaks, about 1 inch thick
Cooking spray
½ teaspoon kosher salt
¼ teaspoon freshly ground black ppprs

Step 1
Combine syrup, Dijon mustard, juice, oil, and red pepper in a shallow dish, stirring with a whisk. Reserve 4 teaspoons syrup mixture. Add tuna to remaining syrup mixture, turning to coat. Let stand 10 minutes, turning once after 5 minutes.

Step 2
Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Remove tuna from marinade; discard marinade. Sprinkle tuna with salt and black pepper. Add tuna to pan; cook 90 seconds on each side or until desired degree of doneness. Remove tuna from pan. Cut across the grain into thick slices. Drizzle with reserved 4 teaspoons syrup mixture.

Ingredients
2 ahi tuna (yellowfin tuna) steaks (about 4 oz. each, at least 1.5" thick)
2 tablespoons soy sauce
1 tablespoon toasted sesame oil see notes
1 tablespoon honey see notes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper to taste
1/4 teaspoon cayenne pepper (optional)1 tablespoon canola oil or olive oil
green onions, toasted sesame seeds, and lime wedges for serving (optional)
Instructions
Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon- OMIT if marinating for more than a couple hours, see notes), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you've cooked it.
Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.
Add the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 2 minutes on each side for medium rare (1.5 minutes on each side for rare; 3 on each side for medium). (Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used)
Remove to a cutting board and allow to rest for at least 3 minutes. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired

Ingredients 2 ahi tuna (yellowfin tuna) steaks (about 4 oz. each, at least 1.5" thick) 2 tablespoons soy sauce. 1 tablespoon toasted sesame oil see notes. 1 tablespoon honey see notes. 1/2 teaspoon kosher salt. 1/4 teaspoon black pepper to taste. 1/4 teaspoon cayenne pepper (optional) 1 tablespoon canola oil or olive oil.DirectionsInstructions Checklist
Step 1
Combine syrup, Dijon mustard, juice, oil, and red pepper in a shallow dish, stirring with a whisk. Reserve 4 teaspoons syrup mixture. Add tuna to remaining syrup mixture, turning to coat. Let stand 10 minutes, turning once after 5 minutes.

Step 2
Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Remove tuna from marinade; discard marinade. Sprinkle tuna with salt and black pepper. Add tuna to pan; cook 90 seconds on each side or until desired degree of doneness. Remove tuna from pan. Cut across the grain into thick slices. Drizzle with reserved 4 teaspoons syrup mixture.