Pantry Noodle Soup

Gin & Tonic in honor of José Andres

2 ounces of your favorite gin

Low sugar tonic water

3-4 whole cloves

2-3 whole black peppercorns

1 lime wedge

Ice

1. In a dry pan, add cloves and black peppercorns until a little smoky.

2. Add the spices into a glass with gin to flavor the gin.

3. Add ice, tonic water and the wedge of lime. Enjoy!

Pantry Noodle Soup

Extra virgin olive oil
2 tablespoons minced ginger
1 onion, minced
1 quart chicken stock
1/2 quart water
1 pound spaghetti
1 can black beans, rinsed
1 can diced tomatoes
3 cups frozen spinach
Zest and juice of lemon, zest minced
4 eggs
Kosher salt and freshly ground black pepper to taste

1. Into a sauté pan, add 1 tablespoon olive oil, the ginger and onions and sauté until the onions start to become translucent, about 3-4 minutes.

2. Add the chicken stock. Fill the box about halfway with water until you have about 1/2 quart of liquid and add into the pot. Cover and bring to a boil, should take about 3-4 minutes if your heat is really high.

3. Once you have a rolling boil and add the spaghetti, cook until al dente.

4. With the pot still on high, add the black beans, diced tomatoes and spinach.

5. Crack your eggs into a separate bowl and set aside so they are ready to use.

6. Meanwhile, zest the lemon, chop the zest and set aside. Juice the lemon and add the juice to the pot.

7. Check the liquid for seasoning, keep the liquid at a boil. Crack the eggs on top, cover and cook until the eggs are to your liking, about 3-6 minutes.

*Optional- if you have any cold cuts like salami, bacon, bologna, span etc. you can dice up and sear until crisp and use as a garnish

The Restaurant Strong Fund: to provide as many $1,000 grants to unemployed restaurant workers as possible to qualifying grantees to provide the funds they need for rent, food, electricity etc. But we need YOUR HELP. Using the link below, please donate what you are able to: www.restaurantstrong.org. If you are an industry member, use the link as well to apply for the grant.

The Lee Initiative: teams of chefs are offering help for those in dire need of food and supplies. Beginning 3/30, daily from 305 until supplies last, Blue Dragon will pack hundreds of to-go dinners that unemployed restaurant workers can come pick up to take home. They will also have supplies on hand for those in need: diapers, wipes, baby food, non-perishable canned foods and cereals, toilet paper when available, paper towels, aspirin, and ibuprofen. Blue Dragon will continue to offer this until they can no longer financially support it. If you are able to donate food, supplies such as the above including face masks or gloves, and/or money to get supplies- please contact Chef Tsai’s Communications Director, Rebecca Noren at rnoren@ming.com. You can also donate directly to help keep funding it below or fulfill items on the Amazon wishlist below.

Link to donations: Note- please choose Boston when you select a city to donate
Link to Amazon Wishlist

Family Reach: https://familyreach.org