Honey Ginger Carrots
4-6 portions

4 large carrots peeled and cut in 1” pieces, (or 24 peeled baby carrots)
1 tablespoon butter
1 tablespoon honey
1 small piece fresh ginger
2 teaspoons ground ginger powder
Salt and pepper

Sous Vide Lemon Chicken
4 portions

4 each- boneless, skinless chicken breasts
4 teaspoons extra virgin olive oil
2 Meyer lemons, zest and juice
Salt and pepper
2 teaspoons extra virgin olive oil for searing
2 teaspoons unsalted butter
1 teaspoon minced parsley
1 teaspoon minced rosemary

Sous Vide Steaks
4 portions

4 each- 6-8 ounce beef tenderloin filets steaks (or other preferred cut of steak)
4 teaspoons extra virgin olive oil
4 thyme sprigs
Salt and pepper
1 tablespoon canola or grapeseed oil for searing
Flake salt and extra virgin olive oil to serve

For the Honey Ginger Carrots:

Seal the carrots with the butter, spices and honey in the sous vide pouch. Set the water bath at 183 degrees F.

Once the bath has reached temperature lower the pouch of carrots into the bath. Cook for approximately 1 hour. Serve immediately or plunge into an ice bath to chill and reserve.

Optional step: add cooked carrots and all contents of the pouch to a sauté pan over medium heat and reduce the liquid to a glaze, finish with mint or parsley

To serve later: reheat in the circulator to 140 degrees F., cut the pouch open and pour onto a serving platter.

For the Sous Vide Lemon Chicken:

Seal the chicken with the olive oil, lemon zest and seasonings in the vacuum pouch. Set the water bath at 146 degrees F. 

Once the bath has reached temperature lower the pouches of chicken into the bath and cook for approx. 1.5 hours.

Remove pouches of chicken from the bath. If serving immediately, carefully open the pouches and pat the chicken dry briefly with absorbent paper towels. Reserve the liquid in the pouch.

Using your preferred sauté pan heat the cooking oil over medium-high heat until it just begins to shimmer. Add the chicken to the pan and sear quickly for approximately 45 seconds on each side or until nicely browned. 

Add the butter to the pan and allow to brown lightly. Add the herbs and the lemon juice and remove from the heat stirring to create a glaze on the chicken.

Serve immediately sprinkled with flake salt.

For the Sous Vide Steaks:

Seal the steaks with the olive oil, thyme and seasonings in the vacuum pouch. Set the water bath at 133 degrees F.

Once the bath has reached temperature lower the pouches of steaks into the bath and cook for approx. 1.5-2 hours. Or to a core temperature of 130 degrees.

Remove pouches of steaks from the bath and allow them to rest for ten minutes. If serving immediately, carefully open the pouches and pat the steaks dry briefly with absorbent paper towels.

Using a cast iron pan or your preferred sauté pan heat the cooking oil over high until it just begins to shimmer. Add the steaks to the pan and sear quickly for approximately 60 seconds on each side or until nicely browned.

Serve immediately sprinkled with flake salt and drizzled with extra virgin olive oil.