Instructions

Beets

1. Clean beet well, you can leave the skin on if you want or peel them off with a peeler 
2. Boil beet in red wine and sugar (you can alter the proportions to taste, it should taste sweet but not overly sweet but also not to taste like you are just drinking wine, it also depends on how dry of a wine you are using) for about 30 minutes until you can put a fork through the beet
3. Take the beet out and dry, now you should be able to rub the skin off quite easily if you kept it on
4. Cut it up into cubes 

Carrots

1. Coat rainbow carrots in olive oil and balsamic glacé (sweet balsamic glaze)
2. Roast for about 45 minutes at 350°F, flip the carrots halfway 

Brussel Sprouts, Apple & Garlic

1. Clean and cut off the ends of the brussel sprouts
2. Cut the sprouts them lengthwise
3. Coat in olive oil and sprinkle with salt
4. On a cast iron pan put brussel sprouts flat side down until charred (about 5-10 minutes) 
   1. Add the sliced apple & garlic to the cast iron pan (these should not be covered in olive oil)
5. Turn off the heat and remove only the brussel sprouts on a flat pan to put in the oven for 10-15 minutes at 350°F

Putting it all together

1. Add the beets to the pan containing the apple & garlic
2. Once the brussel spouts are cooked add to the other veggies and pour a little balsamic vinegar over the vegetables
3. Put your roasted carrots on the plate with the vegetables & top with cheese cubes

Voilà enjoy! 

Instructions

Shrimp 

1. Season shrimp with salt & pepper
2. Cook on oil, depending on size can be 3-5 minutes, look until they start to slightly curl (remove right before ready)
3. Coat with cornstarch 

Sauce 

1. Combine Honey, Soy Sauce, Ginger Puree & Sake 
2. Cook down until sauce reduced - if cooked down too much add sake or water to distill 

Combine coated cooked shrimp into the reduced sauce

Cook for about 30 seconds more to heat up shrimp & complete cooking