This package ships with ice packs, may thaw in transit
Goat Shoulder, Goat Brine, and Tzatziki will last 1 week in fridge, unopened, or 1 day after opening, and frozen up to 3 months
Herby Green Sauce will last 1 week in fridge, unopened, or 1 day after opening.
Tortillas, Kewpie Mayo, Pickled Peppers, and Pickled Red Onions must be refrigerated after opening
Produce, Chocolate Chip Cookie Dough, and This Little Goat Went to Southeast Asia Sauce should be stored in the fridge

To Serve

Make The Goat Shoulder

Preheat the oven to 325 degrees.
Pour the braising liquid into the bottom of a large roasting pan or baking dish.
Place the goat shoulder on top and cover with foil.
Roast for about 40 minutes, allowing the goat to get nice and tender.
Meanwhile, halve the lime and squeeze the juice into your herby marinade. Whisk to combine and set aside until ready to serve. Wrap your pita in foil.
After 40 minutes has passed, raise the oven temperature to 375 degrees.
Return goat to the oven along with the foil-wrapped tortillas.
Continue roasting for about 5 minutes more, until the meat begins to lightly brown and bread has warmed through.
Remove from the oven and let cool slightly.
Transfer the goat shoulder to a large serving plate.
Serve shredded goat meat on warm pita bread, alongside pickled peppers and onions, herby lime marinade and Tzatziki sauce.
Mix, match and enjoy!

Make the Green Beans

Add about ¼ cup of the Kewpie mayo to a small mixing bowl.
Mix in about 1 tablespoon of This Little Goat Went to Southeast Asia Sauce (you have a whole bottle in your box!) until combined.
Spoon the mixture into a small zip-top bag (you will cut the tip off the baggie and drizzle it on top of the beans when ready to serve)!
Clean the green beans by removing the rough stems.
Bring a pot of heavily-salted water to a rolling boil.
Fill a large bowl with ice water. Carefully place the green beans in the boiling water and cook until bright green and just tender, about 3-4 minutes.
Strain and immediately plunge into the ice water bath for 1 minute. Don’t let them sit too long or they will get waterlogged. Drain and pat to dry.
Heat a large sauté pan (or a wok if you have one) over medium-high heat and coat with a drizzle of cooking oil (canola, vegetable or grapeseed oil works great. Olive oil is not recommended).
Add the green beans to the pan (you should hear a sizzle) and sprinkle with a pinch of kosher salt.
Sauté the green beans for a few minutes, shaking the pan occasionally as they begin to show a light brown blister. You don’t want them to burn but they should get a nice golden brown color.
Once the green beans are getting nice and hot, stir in the sliced shallots.
Grab your bottle of This Little Goat Went to Southeast Asia and squeeze about 1 ½ Tablespoons on top of the green beans.
Continue stirring and sautéing until well coated and warmed through. (It might get a little smoky so you might want to turn on your fan).
Add in your cashews (there’s enough for you to snack on some too!), and toss them around in the pan until nice and coated in the sauce.
Transfer the cooked green beans to a serving bowl.
Grab your baggie of Southeast Asia mayo drizzle, cut off one bottom corner and drizzle the sauce all over the green beans. Serve warm and enjoy!

Chocolate Chip Cookies

Preheat oven to 350 degrees.
Form the dough into 4 large balls, each slightly larger than the size of a golf ball.
Bake for 12-18 minutes, rotating the tray midway through, until the edges begin to turn slightly golden brown.
Let cool before serving.