Ingredients

• 2 − Lemons
• 1 Cup − Whipping Cream
• ¼ Cup − White wine
• 2/3 Cup − Parmesan Cheese
• Pasta − Fun Shape maybe half a pound or so…
• Grilled Chicken Breat Sliced

Instructions

Zest off lemons and Juice. Bring whipping cream, ½ the zest and juice to a low boil for 3 minutes. Add wine and cook until alcohol is evaporated. Cook pasta (Fun shape) and toss with grate4dd cheese, add sauce and toss again. Serve with a sprinkle of lemon zest and top with slices of grilled chicken.

Ingredients

• 1 head romaine, torn into bite-size pieces
• 1 15.5 oz. can no-salt-added black beans, rinsed and drained
• 1 15.25 oz. can no-salt-added or low-sodium whole-kernel corn, rinsed and drained
• 2 medium mangoes, cut into ½ inch cubes
• 1 medium avocado, cut into ½ inch cubes
• 2 medium green onions, cut into ½ inch pieces
• ½ small red or white onion, cut into ½ inch pieces
• 1 small fresh jalapeño, seeds and ribs discarded, finely chopped (optional)
• 2 Tbsp chopped fresh cilantro
• 3 Tbsp fresh lime juice
• 1 Tbsp olive oil
• ½ tsp chili powder
• ¼ tsp pepper
• ¼ tsp salt

Instructions

1. Put the romaine on plates or in bowls. Set aside.
2. In a medium bowl, stir together the beans, corn, mango, avocado, onions, bell peppers, and jalapeño.
3. In a small bowl, whisk together the lime juice, cilantro, olive oil, chili powder, pepper, and salt until well mixed. (You can also put the ingredients in a Mason jar with a secure lid and shake.) Pour over the bean mixture, gently tossing to coat.
4. Spoon over the romaine.

Ingredients

• 1 1/8 cups (250 g) butter
• 1 cup (2.5 dl) Guinness stout beer
• ¾ cup (80 g) cocoa powder
• 2 cups (400 g) granulated sugar
• ¾ tsp vanilla extract (or 1 tsp vanilla sugar)
• 2 eggs
• 2/3 cup (1.4 dl) buttermilk
• 2 ¼ cups (280 g) flour
• ½ tsp baking powder
• 2 tsp baking soda
• 1 pinch of salt
• ¼ cup (50 g) butter, soft
• 2 ½ cups (300 g) powdered sugar, sieved
• ½ cup (125 g) cream cheese

Instructions

Cake batter:

1. Put the butter in a saucepan large enough to hold all ingredients, melt over a medium heat, add the beer, cocoa, sugar and vanilla (or vanilla sugar), mix. Remove from heat,
2. Mix the eggs and buttermilk together and mix with the beer mixture.
3. Mix the flour, baking powder, baking soda and salt, stir into the beer mixture.
4. Pour into the prepared springform pan.
5. Bake at 320°F (160°C) convection oven for approx. 50 minutes or 350°F (175°C) in regular oven for approx. 60 minutes.
6. Test with a skewer and leave to cool.

Frosting:

1. Mix the remaining ¼ cup butter and powdered sugar with a hand mixer until fine crumbs form.
2. Add the cream cheese and continue to mix until the mixture is light and fluffy.
3. Spread over the cooled cake.

Shelf life: Store well wrapped, without icing and in the fridge for 3 days. Frozen for 2 months.
Tip: When cutting, dip the knife briefly in warm water after each cut so that the “beer foam” (icing) remains white.
 

Ingredients

• 3-½ cups fresh cauliflowerets
• 1 large egg, lightly beaten
• 2 ounces sharp white cheddar cheese, shredded
• ¼ cup almond flour
• ½ teaspoon garlic powder
• ¼ teaspoon sea salt
• ¼ teaspoon pepper
• 1 teaspoon herbes de Provence or Italian seasoning

Instructions

1. Preheat oven to 400°. In a food processor, pulse cauliflower until it resembles rice (do not overprocess). Spread cauliflower on a parchment-lined baking sheet. Bake 15 minutes, rotating halfway, until lightly browned and tender. Cool on a wire rack for at least 10 minutes.
2. Place cauliflower on a clean towel; roll up and squeeze to remove excess liquid. Transfer to a large bowl. Stir in remaining ingredients.
3. On a parchment-lined 12-in. pizza pan, spread mixture to ¼-in.-thickness, forming about a 10-inch circle. Bake until dry and golden brown, 22-25 minutes. Gently loosen crust from parchment. Place another 12-in. pizza pan over top of crust and flip over; peel off parchment. Slide crust back onto original pizza pan. Bake until golden brown and dry to the touch, about 5 minutes longer.
4. Top as desired; bake until toppings are heated through, 8-10 minutes longer.

Ingredients

• 2 tablespoons olive oil
• ½ chopped onion
• 1 ½ cups basmati rice well rinsed and drained*
• 2-3 garlic cloves, minced
• 2 teaspoons lemon zest
• 2 cups low sodium chicken broth
• ½ cup water
• ¼ cup lemon juice
• ¾ teaspoon salt plus more to taste
• 1 TBS EACH fresh dill, parsley OR 1 teaspoon EACH dried
• ¼ tsp EACH pepper, dried oregano, ground cumin

ADD LATER (optional)

• 1-2 tablespoons butter or more to taste
• ¼ cup feta
• lemon juice to taste

Instructions

1. Sauté onions: Heat olive oil in a large sauce pan (with a lid) over medium high heat. Sauté onions until soft, approximately 5 minutes.
2. Sauté rice: Add rice, garlic and lemon zest and sauté for one additional minute. Stir in chicken broth, water, lemon juice and all seasonings.
3. Simmer: Bring to a boil then reduce heat to LOW, cover, and cook 12-15 minutes, or just until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid. If your liquid is evaporated but your rice is still quite undercooked (keeping in mind it will steam for 10 minutes once removed from heat), then add a little additional liquid and continue to cook.
4. Let rest: Once water is evaporated, remove from heat, stir, cover and let sit 10 minutes.
5. Add lemon: Taste and add 1-2 tablespoons additional lemon if desired (I add one tablespoon). Season with additional salt and pepper to taste.
6. Optional: stir in 1-2 tablespoons butter or more to taste. You can stir feta into entire rice pot or add it to individual servings.

Notes:
You can also use brown rice and adjust the amount of water/broth and cook according to brown rice directions.
 

Ingredients

• 1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil
• 4 cloves garlic, minced
• 2-inch piece of fresh ginger, peeled and minced or grated
• 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric
• 1-2 serrano peppers, diced (see recipe note below on spice level)
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon)
• 2 teaspoons curry powder
• 1 teaspoon garam masala
• Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end)
• Freshly cracked black pepper to taste
• 1 cup (180-190g) red lentils, or split red lentils (the split variety will cook a bit quicker)
• 2 cups (480 mL) low-sodium vegetable broth
• 1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can)
• 1 (13.5-ounce/400 mL) can full-fat coconut milk
• 3 tablespoons unsweetened creamy almond butter
• ½ a small lemon, juiced
• ½ cup (~8g) fresh cilantro, roughly chopped
• For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan

Instructions

1. Rinse the lentils in cold water until the water runs clear.
2. Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning.
3. Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices.
4. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes.
5. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
6. Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry.
7. Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days.

*Kath’s notes:

1. I almost always make a double-batch of these lentils, but I don’t double to coconut milk since I like a somewhat thicker consistency.
2. I can’t usually find the Serrano peppers. I did find ground spicy red pepper that I use in place of the fresh peppers.
3. I also almost never have almond butter on hand and just omit it.
4. If I have fresh baby spinach on hand, I usually throw some in after adding the coconut milk.

Ingredients

• 1 large can (20 ounce) crushed pineapple
• 1 large can (15 ounce) or 2 small cans mandarin oranges
• 1 container (16 ounce) small curd cottage cheese
• 1 large (8 ounce) Cool Whip
• 1 small package (3 ounce) orange Jell-o

Instructions

1. Combine drained fruit and cottage cheese.
2. Fold in Cool Whip.
3. Sprinkle with powdered Jell-o and mix.

Ingredients

Ingredients for chocolate cookie dough:

• ½ cup butter, soft
• 1 cup sugar
• 1 egg
• 1 ½ teaspoons vanilla
• 1 ½ cups flour
• ½ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda

Ingredients for chocolate fudge topping:

• 1 cup chocolate chips
• ½ cup sweetened condensed milk
• ¼ teaspoon salt
• 1 ½ teaspoons cherry juice
• 1 large jar maraschino cherries

Instructions

1. Make chocolate cookie dough.
2. In a large bowl, cream butter, sugar, egg and vanilla until light and fluffy.
3. In a small bowl, combine dry ingredients; flour, unsweetened cocoa powder, ¼ teaspoon salt, baking powder and baking soda.
4. Add dry ingredients to butter mixture and blend at low speed until dough forms; ca. 1 minute.
5. Chill dough for 1 hour.
6. Make the chocolate fudge topping.
7. Melt the chocolate chips, sweetened condensed milk, ¼ teaspoon salt and cherry juice in a pan over low heat.
8. Cut cherries in half; pat dry and set aside.
9. Shape the chilled dough into 1" balls and place on cookie sheet.
10. Press an indentation into each ball with thumb and place ½ cherry in each.
11. Top with chocolate fudge topping.
12. Bake at 350° for 8-10 minutes.

Ingredients

• 2 8-ounce packages refrigerated crescent dinner rolls
• 1 lb. Swiss cheese (sliced)
• 20 ounces corned beef (1 ¼ lbs. sliced deli will work)
• 1 14-ounce can sauerkraut, rinsed and well-drained
• 2⁄3 cup thousand island dressing
• 1 egg white, lightly beaten
• 3 teaspoons caraway seeds (optional)

Instructions

1. Unroll one tube of crescent dough into one long rectangle: seal seams and perforations.
2. Press onto the bottom of a greased 13X9 baking dish.
3. Bake at 375 degrees for 8-10 minutes or until golden brown.
4. Layer with half of the cheese and all of the corned beef.
5. Combine sauerkraut and dressing; spread over beef, top with remaining cheese.
6. On a lightly floured surface, roll out and press together seam of second tube of crescent dough in a 9X13 rectangle then place over cheese.
7. Brush dough with egg white and sprinkle with caraway seeds, if using.
8. Bake for 12-16 minutes or until heated through and crust is golden brown.
9. Let stand for 5 minutes before cutting.

Ingredients

• ½ cup melted butter
• ½ cup sugar
• 2 large eggs
• 1 cup buttermilk
• 1 cup corn meal
• 1 cup all purpose flour
• ½ tsp baking soda
• ½ tsp salt
• 1 pound Lit’l Smokies, cut into 1 inch pieces

Instructions

1. Preheat the oven to 375 degrees F
2. Spray the cavities of two 24 cavity mini muffin pans with spray oil, or line the cavities with cupcake liners.
3. In a medium bowl, whisk the butter and sugar together until well combined.
4. Add the eggs to the butter mixture and whisk. Whisk in the buttermilk.
5. In a small to medium bowl, whisk together the corn flour, all purpose flour, baking soda, and salt.
6. Add the dry ingredients to the wet ingredients in two batches, stirring to combine between each addition.
7. Using a tablespoon cookie scoop or a tablespoon, divide the batter among the 48 cavities in the pans. If you use cupcake liners, spray each one lightly with spray oil, one at a time, just prior to adding the batter.
8. Push the 1 inch pieces of the Lit’l Smokies into the batter so that it stands straight up.
9. Bake for 8 to 12 minutes, until they are set and slightly golden on the edges.
10. Cool the muffins in the pan for five minutes before serving. Leftovers should be refrigerated and then reheated in the microwave for 20 to 30 seconds.

Ingredients

• ¼ pound baked Virginia ham
• ¼ pound capicola
• ¼ pound Genoa salami
• ¼ pound sandwich pepperoni
• ¼ pound sharp provolone
• ¼ pound Swiss cheese
• 2 packages crescent rolls
• 3 eggs, beaten by hand
• 2 medium jars of roasted red peppers
• bread crumbs

Instructions

1. Layer one package of the crescent rolls on the bottom of a 9x13" pan.
2. Layer meats and cheeses, no particular order.
3. Drain and pat peppers dry, then layer those on.
4. Pour about half of the egg mixture over all that.
5. Then put the second package of crescent roll on.
6. Pour the rest of the egg mixture on and sprinkle bread crumbs.
7. Bake for 50 minutes at 350°F.
8. You’ll be able to tell when it’s done, it’s nice and brown and smells so good!

Ingredients

• 2 sticks butter, softened
• ½ cup sugar
• 1 egg yolk
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon salt
• 2 cups all-purpose flour
• 1 cup dried cranberries
• 1 cup white chocolate chips
• ½ cup chopped walnuts

Instructions

1. Preheat oven to 400°F.
2. Coat two baking sheets with cooking spray.
3. In a large bowl, cream butter and sugar.
4. Beat in egg yolk, vanilla and salt.
5. Add flour; mix well.
6. Stir in dried cranberries, white chocolate chips and walnuts.
7. Drop by small teaspoonfuls onto baking sheets.
8. Bake 10-12 minutes, or until lightly browned on bottom.

Ingredients

• 1 cup pitted dates
• 1 cup powdered sugar
• 1 cup walnuts
• 1 cup peanut butter
• 1 12-ounce bag semi-sweet chocolate chips

Instructions

1. Chop the dates and walnuts.
2. Combine peanut butter and powdered sugar; add to dates and walnuts.
3. Melt chocolate chips over double-boiler while shaping other four ingredients into balls.
4. When melted, dunk balls into chocolate and turn with a spoon until thoroughly coated.
5. Place on waxed paper to cool. (I open my window so the cold air hits them, but you could refrigerate them, too)

Ingredients

• 1 stick butter
• 1 cup crushed graham crackers
• 1 cup shredded coconut
• 1 cup chopped walnuts
• 1 small bag butterscotch chips
• 1 small bag chocolate chips
• 1 can sweetened condensed milk

Instructions

Melt 1 stick butter in a foil-lined 9x13" pan.
Then sprinkle in layers:
1 cup crushed graham crackers, working into the melted butter to form a crust
1 cup shredded coconut
1 cup chopped walnuts
1 small bag butterscotch chips
1 small bag chocolate chips
Drizzle 1 can sweetened condensed milk over top.
Bake in 350° oven for about 30 minutes.

Ingredients

• 3 cups flour
• ¾ cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup orange juice
• ½ cup butter (melted)
• 2 eggs
• 1 ¼ cups coarsely chopped cranberries
• ½ cup chopped nuts

Instructions

1. Combine dry ingredients.
2. Add juice, butter and eggs.
3. Mix just until moistened.
4. Stir in cranberries and nuts.
5. Pour into a greased and floured 9x5 loaf pan.
6. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean.

Ingredients

• 1 lb shelled walnuts
• 1 cup pomegranate molasses (sour)
• ½ tsp turmeric
• salt
• ½ tsp cinnamon
• ¾ golpar (persian hogweed) or ground dried rose petals
• 3 ½-4 lbs skinless boneless chicken pieces
• ground black pepper

Instructions

1. Place walnuts in a food processor and grind to a paste. Transfer the paste to a medium bowl and cover with 3 cups cold water. Stir well to combine and set aside.
2. Place the pomegranate molasses, turmeric and 2 tsp salt in a large pot or dutch oven over medium heat and stir to combine. Keep a very close eye on it. As soon as the pomegranate molasses starts to bubble (this will happen quickly, you dont want to burn and turn bitter) and comes to a simmer, add the walnut-water mixture. Stir, bring to a gentle boil and keep at a rapid simmer for 5 minutes, until all the ingredients have combined.
3. Reduce heat to low and gently simmer to sauce for 2-3 hours. Add about ¼ cup cold water every 40 minutes or so. You will know its time to add more water as the sauce thickens and the walnut oil rises to the top. Skim off any oils and stir once in a while making sure nothing is sticking to the bottom of the pot. The color of the sauce will start turning from a pale beige to a rich, chocolate brown throughout the process.
4. While the sauce simmers prepare the chicken. Cut the chicken thighs in hale and the breasts into 4 pieces. Season really well w salt and pepper. Set aside.
5. Once the sauce is ready add the cinnamon and golpar or rose petals and pepper to taste. Taste and make adjustments. Maybe a little more pomegranate juice? Hold off on adding more salt bc the chicken will be seasoned w salt. Add the chicken to the sauce, bring the heat up to medium and bring to a gentle boil.
6. Reduce the heat to medium-low and simmer, uncovered, sitrring occasionally, for 45 minutes to 1 hours, until the chicken is cooked through and all the flavors have shared their lifelong secrets.
7. As the stew simmers, taste for additional salt, pepper and pomegranate molasses. The chicken will release a fair amount of juice, thinning out the sauce, but it will thicken if it sits off the heat for a little bit before serving. Alternatively, you can remove the chicken and reduce the sauce to teh desired consistency.

Ingredients

• 2 tbsp olive oil
• 1 red onion, cut into wedges
• 14 ounce can of chopped tomatoes
• 2 tbsp tomato paste
• 2 tbsp dark brown sugar
• 3 tbsp red wine vinegar
• 1 tsp smoked paprika
• 1 tsp mustard powder
• 1 cup, plus 2 tbsp vegetable stock
• 2 14 oz cans cannellini beans, drained and rinsed
• salt and pepper
• 2 tbsp chopped parsley, garnish

Instructions

Heat the oil in the saucepan, add the onion and fry for 3 minutes until softened. Add tomatoes, tomato paste, sugar, vinegar, paprika, mustard and stock. bring to boil, stirring, then reduce the heat and simmer, uncovered for 20 minutes until reduced slightly. add the drained beans and simmer another 15-20 minutes, covered,unitl thick, then season with salt and pepper. Serve on toast, Lembas bread or a baked potato with chopped parsley on top.

Ingredients

• 1 cup all purpose flour
• 1 cup cornmeal
• 1 tsp salt
• 2 tsp baking powder
• 1 tbsp sugar
• 3 tbsp grated parmesan cheese
• handful of fresh parsley leaves, chopped
• 1 red chili, chopped
• 3 tbsp olive oil
• 2 eggs beaten
• ½ pint buttermilk

Instructions

Oil an 8" square pan.
Sift together the flour, cornmeal, salt and baking powder into a large bowl. Stir in the sugar, Parmesan, parsley and chili.
Mix together eggs, oil and gently stir into the dry ingredients until combined.
Pour the mixture into the prepared pan and place in preheated over, 375' for 30-35 min until golden.
REmove from oven and cool.

Ingredients

• 1 ½ cup whole hazelnuts (6 oz)
• 4 oz unsweetened baking chocolate, chopped (90% chocolate bar)
• 3 tbsp unsalted butter
• 2 cups all-purpose flour (1 ¾ ap flour plus ¼ almond flour)
• 1 cup sugar
• 2 tsp baking powder
• ¼ tsp salt
• 3 large eggs
• 1 tbsp vanilla extract
• 8 oz bittersweet chocolate, finely chopped

Instructions

1. Position racks to divide oven into thirds. Heat oven to 350 F. Have ready two baking sheets.
2. Spread hazelnuts on baking sheet and bake 8 minutes until lightly toasted. Cool, then coarsely chop.
3. In a small saucepan over low heat, melt unsweetened chocolate and butter. Stir until smooth. Let cool.
4. In food processer process flour, sugar, baking powder and salt until blended. Add eggs, vanilla, and melted chocolate mixture. Process until just blended. Kneed dough on work surface until shiny, then kneed in nuts, flouring hands as necessary. Divide dough into quarters, wrap each in wax paper and refrigerate for one hour.
5. Roll each portion into a nine inch log. Place two logs at least two inches apart on each ungreased baking sheet. With fingers, gently press on logs until each is about 1 ½ inches wide.
6. Bake 25 minutes, switching position of pans halfway through baking until strips are partially set, but not firm. With a spatula, very carefully transfer strips into a wire rack and cool 10 minutes (no less, or they will crumble). Transfer strips to a cutting board, and with a sharp serrated knife, using a a sawing motion, cut each cross wise into 1 ½ inch slices. Place slices cut side down, and bake 8 minutes, or until firm. Transfer to wire rack and cool.
7. In a small saucepan, melt half the bittersweet chocolate over low heat. remove from heat, add remaining chocolate, and stir until smooth. Scrap into a shallow bowl. Dip top half of each cookie into chocolate, letting excess drip off. Stand cookies, chocolate side up until set.

Ingredients

• 2 cups all purpose flour
• 3 tsps ginger
• 2 tsps each ground cinnamon, ground allspice
• 1 tsp each baking soda and powder
• 1 stick (½ cup) unsalted butter, softened
• ½ cup granulated sugar
• ½ cup unsulfured molasses
• Yolk from one large egg
•  
• ROYAL ICING
• 2 powdered egg white (or one egg white)
• 2 tbsps water (or less if using liquid egg white)
• 1 cup confectioners sugar, plus extra if needed
• 1 tsp fresh lemon juice or half tsp cream of tartar
• food coloring (optional)

Instructions

1. In a medium bowl, whisk flour, ginger, cinnamon, allspice, baking powder and baking soda to blend.
2. In a large bowl, beat butter and sugar with a mixer on high speed until light and fluffy. Beat in molasses (mixture will look curdled), then egg yolk. On low speed, gradually add flour mixture, beating just until blended (dough will be slightly sticky). Divide into quarters, shape each portion into a disk and wrap individually in plastic wrap. Refrigerate until firm enough to roll out, 3 hours or overnight.
3. Heat oven to 350 F. Have ready baking sheets, cookie cutters, and a pastry bag fitted with a very small plain tip.
4. On a generously floured surface with a floured rolling pin, roll out 1 portion dough at a time to ¼ inch thick. Cut out cookies and place about 1 inch apart on ungreased baking sheets.
5. Bake 8 minutes or until slightly firm.*
6. Cool on baking sheets 2 minutes before removing to wire racks to cool completely.
7.  
8. ROYAL ICING
9. In a large bowl, beat powdered egg white (or liquid), water, sugar, and lemon juice with mixer on high speed 8 minutes or until stiff peaks form when beaters are lifted, adding sugar if needed. Beat in food dye. Cover and refrigerate up to 4 days.
10. Spoon icing into pastry bag; decorate cookies as desired. Let stand until icing sets.
11. *Bake time will vary due to altitude.

Ingredients

• 8 oz cream cheese or 1 cup cottage cheese
• ¾ cup parmesan cheese, grated
• 2 garlic cloves, crushed
• ½ cup swiss cheese, shredded
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 cup mayonnaise
• 1 (6.5 oz) jar marinated artichoke hearts, drained and chopped
• 1 cup pomegranate arils
• fresh vegetables for dipping

Instructions

Preheat oven to 350 F. Mix together cream cheese, parmesan cheese, garlic, swiss cheese, spinach, mayonnaise, artichokes and arils. Spread into a 1-quart baking dish or 9 inch pie pan. Bake until dip is bubbly around the edges and cheese has melted, about 15 minutes. Serve with fresh vegetables. Makes 6-8 servings.
NOTE: We did not have artich0ke hearts so we added a can of chopped water chestnuts, onion, shallots, roasted red peppers, and used lots of fresh dill.

Ingredients

• 2 pounds (6 to 8 pieces) skinless, boneless chicken breast halves and thighs
• Salt and freshly ground black pepper
• 1 mandarin orange
• 2 tablespoons olive oil
• 4 cups shelled walnuts (about 1 pound)
• 1 medium onion, finely diced
• 2 cups pomegranate molasses, or as needed
• ½ cup grated butternut squash
• ¼ teaspoon cinnamon
• ¼ teaspoon saffron, dissolved in 2 tablespoons hot water
• 1 to 2 cups chicken broth or water
• 2 tablespoons sugar, or to taste
• Persian steamed white rice, for serving.

Instructions

My way: Toast walnuts in the bottom on the dutch oven. Set aside. Put walnuts in blender and add broth to puree. In the same Dutch oven, heat oil, brown chicken and set aside. In same dutch over, saute onions for 8-10 min. add walnuts and broth, simmer.

Preheat the oven to 350. Lightly season chicken with salt and pepper, and sauté in olive oil until lightly golden. Remove from heat and set aside.
Spread walnuts on a baking sheet, and bake until toasted, about 5 minutes. Once cool to the touch, rub walnut pieces between your palms to shed excess skin. Pulse in a food processor until finely chopped but not pasty. Transfer to a Dutch oven, and add onion and 2 cups water. Place over medium-low heat and simmer, partly covered, stirring it occasionally, for 20 minutes. Add 2 cups pomegranate molasses, sautéed chicken, squash, cinnamon, saffron mixture and 1 cup chicken broth or water.
Adjust flavor with sugar, salt and pomegranate molasses, so it is tangy but also a bit sweet. Simmer gently, covered, until the sauce is a dark walnut color with a layer of oil on the surface, 35 to 40 minutes. If the pan looks dry, add additional broth or water as needed. Adjust flavors again, and stir so the walnut oil is well mixed.
Bring the mixture to another gentle boil with the lid ajar, then continue to simmer on low heat until the sauce has thickened and the chicken is cooked through, 10 to 20 minutes. Make a final taste test, and adjust flavors to your liking.
To serve, stir so that the walnut oil is evenly absorbed. Serve hot with Persian steamed white rice.

Ingredients

• 6 Tbsp/90mL Olive Oil
• 1- Small shallot
• 2- Garlic cloves
• ½ tsp- Chili flakes
• ¼ cup/60 mL- Balsamic vinegar
• ¼ tsp- Smoked paprika
• ½ tsp- Ground cumin
• ¼ cup/20g Black garlic (optional)
• ½ cup/100 g Pitted dates
• ½ cup +1 tbsp/130mL Water
• ½ tsp Salt
•  
•  

Instructions

Add 2 tbsp olive oil, shallot and crushed garlic into a saucepan on medium heat. Fry for ~6 minutes. Add chili fakes, vinegar, paprika, cumin, dates, black garlic, water and salt and stir to combine. Bring to a gentle simmer, decrease heat to medium low and cook for 8 minutes, or until the dates have softened completely. Let cool for 10 minutes, then transfer to a spice grinder or food processor with the remaining olive oil and blitz to a smooth sauce.
 

Ingredients

• 4 cups long basmati rice
• 1 stick butter
• ½-¾ cup yogurt
• One packet/one pinch of saffron
• 1 tsp salt

Instructions

Parboil rice in 12 cups of water with salt. Drain rice after 7-8 minutes and reserve 1 cup of liquid. Melt butter in pot with liquid, salt, saffron and scoop 3 cups of rice and mix. Turn up burner to medium high heat and cook for ten minutes. Then add rest of rice and put a rag over top of lid and cook for an hour. Then flip onto a plate and enjoy.

Btw this recipe was Sean’s exact words so don’t judge me if it’s crap.

Ingredients

• ½ cup butter, softened
• ¼ cup firmly packed brown sugar
• 1 egg, separated
• ½ tsp vanilla
• 1 cup flour
• ¼ tsp salt
• Finely chopped nuts
• 1 can vanilla creamy frosting or homemade
• M&M peanut candies

Instructions

1. Blend butter and sugar in a bowl, stir in egg yolk and vanilla. Sift flour and salt into bowl and mix well. Chill 1 hour. Roll into 1-inch balls.
2. Dip balls into slightly beaten egg white and roll into nuts. Place 1 inch apart on an ungreased cookie sheet.
3. Bake in moderate 350 degree oven for 5 mins. Press thumb gently in center of each cookie, bake 5 mins. more.
Gently move to cooling rack, cool completely and fill with frosting and top with peanut M&M.

Ingredients

• ¼ cup tahini, at room temperature and well stirred
• 3 tablespoons lemon juice
• Pinch of ground cayenne
• 2 garlic cloves, grated or pounded to a paste
• 2 tablespoons extra-virgin olive oil
• 1 cup plain yogurt (not Greek-style yogurt)
• Kosher salt

Instructions

1. Put tahini, lemon juice, cayenne and garlic in a small mixing bowl, and whisk until smooth.
2. Whisk in olive oil, yogurt and a good pinch of salt.

Ingredients

• 2 lbs hamburger
• 1 − ½ cups bread crumbs
• 2 green peppers
• 3 medium onions
• 1 teaspoon sage
• 1 teaspoon hot pepper seeds
• Add salt, black pepper and garlic to taste
• 1 egg

Instructions

To large bow add hamburger and bread crumbs. Chop green peppers and onions into quarter inch pieces and add to bowl. Add dry ingredients to bowl. Add the egg and mix everything together.
Make patties and fry in skillet to your liking . Serve on bun with condiments and add chips and dill pickle on the side.

Ingredients

• 2 c Bobs Red Mill Paleo Baking Mix
• ¼ tsp baking powder
• ½ tsp baking soda
• Sprinkle salt
• ½ c sugar
• 3 eggs
• 8tsp/4 ozbutter
• ½ c milk
• 1 tbsp vanilla extract
• 1 c frozen blueberries

Instructions

1. Mix dry ingredients together.
2. In separate bowl, mix melted butter, milk, eggs and vanilla.
3. Pour wet ingredients into dry and lightly mix.
4. Fold in blueberries.
5. 375’ for 20-22 minutes.

Ingredients

• 1 ½ cup cooked chickpeas (rinse if using canned)
• ½ cup sun-nut butter
• 1/3 cup maple syrup
• 2 tsp vanilla extract
• ½ tsp baking soda
• pinch of salt
• ½ cup chocolate chips

Instructions

Pre-heat oven to 350 degrees. Blend all ingredients (except chocolate chips) together until smooth in food processor or blender. Then mix in chocolate chips. Roll into the same sized balls and place on greased or lined cookie sheet. Bake for 20 minutes, crack em’ open and see the green!

Ingredients

• 2 cups blanched almond flour
• ¼ tsp salt
• ¼ tsp baking soda
• 1/3 cup melted coconut oil
• ½ cup honey or maple syrup
• 1 tbsp vanilla*
• ¼ cup chocolate chips
• * You can also use a tbsp of mint flavor for a “Thin Mint” taste!

Instructions

In a large bowl, combine almond flour, baking soda and salt. In a small bowl, combine the liquid ingredients. Blend well. Add liquid ingredients to the dry and mix until just combined. Stir in chocolate chips. Scoop tbsp amounts of dough about 2-3" apart. Bake at 350 for 11-12 minutes. Let sit for 5 minutes to cool, then enjoy.

Ingredients

• 1-10 inch unbaked pie shell chilled
• 1 cup sugar
• ¼ tsp. salt
• 3 tbsp. flour
• 3 eggs, separated
• 2 tsp. vanilla
• 2 cups buttermilk
• ½ cup melted butter

Instructions

Heat oven to 425 degrees.
Meanwhile, in a bowl mix sugar, flour, and salt. Add egg yolks which have been slightly beaten, buttermilk, melted butter, and vanilla. Blend well.
Beat egg whites until stiff peaks form, fold into the custard mixture. Pour into unbaked pie shell and bake at 425 degrees for 10 mins. then reduce to 325 degrees for 30 mins. or until pie is golden brown and knife inserted in center comes out clean. Let cool and then refrigerate before serving.

Ingredients

• 2 tbsp (30 ml) olive oil
• ¼ cup (60 ml) butter
• 1 medium-sized yellow onion, diced
• 4 small, or 2 large, carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup (250 ml) diced pancetta (about 4.5 oz/125 g)
• 1 tsp (5 ml) kosher salt, or sea salt
• Freshly ground black pepper
• 2.2 lb (1 kg) lean ground meat (beef, veal, or a combination)
• 1 cup (250 ml) dry white wine (such as Chardonnay)
• 2 cups (500 ml) whole (3.25%) or partly skimmed (2%) milk
• 1 can (28 oz/794 g) diced tomatoes, or crushed tomatoes
• 1 cup (250 ml) beef broth

To serve
Freshly grated Parmigiano-Reggiano
Dried pappardelle, tagliatelle, linguine, or spaghetti
Fresh basil leaves (optional)

Instructions

1. In a large pot set over medium heat, add the butter and the oil and stir until the butter is melted. Add the onion, carrot, celery, garlic, and half of the salt (½ tsp/2 ml) and sauté for 5 minutes, stirring often, until the vegetables are soft. Add the diced pancetta and cook for a further 10 minutes, until the pancetta is golden and crisp.
2. Add a third of the ground meat, stirring and breaking lumps with a wooden spoon between each addition. Adding the meat gradually allows the excess water and liquid to evaporate, which is key for the meat to caramelize properly. Once the meat is cooked, add a third more of the meat, stirring and breaking lumps as you go. Repeat with the remaining meat. When the meat is cooked and no lumps remain, set a timer to 10 minutes and keep cooking the meat, stirring from time to time. You want the meat to caramelize and even become crispy in spots. Golden bits of meat will stick to the bottom of the pot, which you will deglaze with white wine later. Watch over the pan at all times as you don’t want the meat to burn.
3. Add the white wine into the sauce pan. With a wooden spoon, scrape all the brown bits stuck to the bottom of the pot. Push the meat all around to make sure you scrape it all off. By the time you’re finished, the wine will be evaporated (2 to 3 minutes). Be careful not to let the meat stick to the pot again—lower the heat if necessary.
4. Add the milk, tomatoes, beef broth, remaining salt (½ tsp/2 ml) and a generous grinding of black pepper. Bring to a boil and then lower to the lowest heat setting. Half-cover and simmer gently for 2.5 to 3 hours, setting yourself a timer to give the sauce a stir every half hour. Start monitoring the texture of the sauce after 2 hours: the sauce is ready when it’s thick like oatmeal. It should look rich and creamy, and no liquid should separate from the sauce when you push the sauce to one side. Taste and adjust the seasoning if needed.

Ingredients

• 1 tbsp. olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 carrots, peeled and finely chopped
• 3 cloves garlic, minced
• 1 jalapeño, finely chopped
• 1 tbsp. tomato paste
• 1 (15.5-oz) can pinto beans, drained and rinsed
• 1 (15.5-oz) can black beans, drained and rinsed
• 1 (15.5-oz) can kidney beans, drained and rinsed
• 1 (28-oz.) can fire roasted tomatoes
• 3 c. vegetable broth
• 2 tbsp. chili powder
• 1 tbsp. cumin
• 2 tsp. oregano
• kosher salt
• Freshly ground black pepper
• Shredded cheddar, for serving
• Sour cream, for serving
• Cilantro, for serving

Instructions

1. In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots.
2. Sauté until soft about 5 minutes.
3. Add garlic and jalapeño and cook until fragrant, 1 minute.
4. Add tomato paste and stir to coat vegetables.
5. Add tomatoes, beans, broth, and seasonings.
6. Season with salt and pepper to taste.
7. Bring to a boil then reduce heat and let simmer, 30 minutes.
8. Serve with cheese, sour cream, and cilantro.

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, medium dice
• 1 carrot, medium dice
• 2 garlic cloves, minced
• Kosher salt
• Freshly ground black pepper
• 1 bell pepper, medium dice
• 1 zucchini, medium dice
• 2 teaspoons ground cumin
• 2 tablespoons plus 1 teaspoon chili powder
• 2 (15-ounce) cans light kidney, dark kidney, or black beans, drained and rinsed
• 1 ½ cups water
• 1 (28-ounce) can chopped tomatoes
• Chopped cilantro, for garnish (optional)
• Quartered lime pieces, for garnish (optional)
• Shredded cheddar cheese or crumbled queso fresco, for garnish (optional)
• Sour cream, for garnish (optional)

Instructions

1. Heat the oil in a large heavy-bottomed pot with a tight-fitting lid or a Dutch oven over medium heat until shimmering.
2. Add the onions, carrots, and garlic and season with salt and pepper.
3. Cook, stirring occasionally, until the onions have softened, about 5 minutes.
4. Add the bell pepper and zucchini to the pot and season with salt and pepper.
5. Add the cumin and chili powder and stir to incorporate.
6. Cook, stirring occasionally, until the carrots are knife tender, about 8 to 10 minutes.
7. Add the beans, water, and tomatoes with their juices and stir to combine.
8. Increase the heat to high and bring to a boil.
9. Reduce the heat to low and gently simmer until the vegetables are soft and the flavors have melded, about 15 minutes.
10. Taste and season with additional salt and pepper, if necessary.
11. Serve and garnish as desired.

Ingredients

• 2 tablespoons vegetable oil
• 1 medium red bell pepper, medium dice
• 1 medium yellow onion, medium dice
• 2 medium garlic cloves, coarsely chopped
• 1 pound ground turkey
• 3 tablespoons chili powder
• 2 teaspoons kosher salt, plus more as needed
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground cinnamon
• 1 (28-ounce) can diced tomatoes
• 1 cup low-sodium chicken broth or stock
• 2 (14-ounce) cans cannellini beans, drained and rinsed
• 1 bay leaf

Instructions

1. First, sauté ground turkey with red bell pepper, onion, and garlic.
2. Add chili powder, cayenne, ground cumin, and a bit of cinnamon to provide depth and heat.
3. Then stir in canned diced tomatoes and canned white beans and leave to simmer until the flavors mingle.
4. Simmer for about an hour.
5. Serve with shredded cheddar cheese and sour cream.

Ingredients

• 1 tablespoon olive or coconut oil
• 1 small red onion, diced
• 2 garlic cloves, minced
• 1- inch fresh ginger, peeled and minced
• 1 serrano chili pepper, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• ¼ teaspoon coriander
• One 15-ounce can diced tomatoes
• 1 teaspoon sea salt
• One 15-ounce can unsweetened full fat coconut milk
• 1 cup red lentils
• 5 ounces baby spinach

Instructions

1. In a large stock pot or Dutch oven, heat the oil.
2. Saute the onion over medium-high heat until soft, 5 minutes.
3. Add the garlic, ginger, serrano, cumin, garam masala, and coriander. Cook until very fragrant, 2 minutes.
4. Carefully pour in the tomatoes and add the salt, scraping up any brown bits that formed on the bottom of the pan.
5. Cook, stirring occasionally, until the liquid has reduced and the tomato chunks have softened, 5 minutes.
6. Add the coconut milk and 1 cup water. Bring to a boil over high heat.
7. Stir in the lentils and reduce the heat to medium-low.
8. Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.
9. Fold in the spinach and cook until wilted, 3 minutes.
10. Serve alongside coconut rice.

Ingredients

• ¼ cup vegetable oil
• 2 tablespoons white wine vinegar
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• ½ teaspoon sesame oil
• ¼ teaspoon dried crushed red pepper

Instructions

Whisk together all ingredients.
Makes ½ cup

Ingredients

• 260g Mehl
• 225g Butter, kalt
• 1 Eigelb
• 245g Saurer Halbrahm
• 115g Walnüsse, fein gehackt
• 1 Teelöffel Zimt
• 150g Zucker

Instructions

1. Mehl und Butter mit den Händen oder dem Metallhacker (Teigmischer) vermengen.
2. Eigelb hinzufügen und gut mischen.
3. Sauerrahm hinzufügen, gut mischen.
4. Teig kühlen.
5. Fein gehackte Walnüsse, Zimt und Zucker in einer Schüssel vermengen.
6. Einen Teil des gekühlten Teigs sehr dünn (ca. 3mm) auf einer bemehlten Oberfläche auswalken.
7. Den Teig mit einer Portion der Nussmischung bestreichen.
8. In Dreiecke schneiden und mit dem breiten Ende zuerst rollen; zu Hörnern formen.
9. Im vorgeheizten Ofen backen bei 175C für 15-20 Minuten oder bis sie goldbraun sind.
10. Kann eingefroren sein.
11. Kann im gebrauchsfertigen Zustand auch mit Puderzucker bestreut werden. (Wir haben das seit vielen Jahren nicht mehr gemacht, aber es ist eine hübsche Dekoration.)

Ingredients

• 1 cup dehusked urad dal
• 2 ½ cup water
• 1 tbsp turmeric
• 1 large onion chopped
• 3 cloves of garlic
• 1 medium tomato (optional)
• 2tbsp lemon juice
• sea salt to taste
• 1 tbsp oil
• ½ tsp brown mustard seeds
• 1 tsp cumin seeds
• handful dried curry leaves (have left out)
• 2 green chilis (seeded and minced)
• ¼ tsp asofoetida

Instructions

1. Rinse dal. Saute onion and garlic until soft.
2. Add water and turmeric and bring to boil. Add dal. Reduce heat to low and simmer for 30 minutes.
3. Add tomato and simmer for another 40-60 minutes or until dal is soft.
4. Add lemon juice and salt. simmer for a few more minutes.
5. In a small frying pan, heat oil over medium and add cumin seeds and mustard seeds and fry unitl the begin to sputter and pop. Add chilis, curry and asafetida. Stir a few times and add to curry.
6. Cover and let sit for 5 minutes.
7. Stir serve with rice or bread.

Ingredients

• butter [1] for sautéing
• 1.1 lbs ground beef

• 1 onion, finely chopped
• 1 carrot, diced
• 1 large stalk celery, diced
• 1 cup red wine
• 1 cup beef bouillon
• 3 tablespoons tomato paste
• 1 teaspoon paprika
• 1 bay leaf
• ½ teaspoon thyme, finely chopped
• salt and pepper to taste

• 1 lb elbow macaroni
• boiling salted water

• grated cheese
• applesauce

Instructions

1. Cook the meat first

   • Heat butter in pan.
   • Divide ground beef into a few smaller portions.
   • Sauté the smaller portions individually for about 3 minutes each.
   • Remove from pan before adding next portion.
   • Set aside.
2. Add vegetables

   • Add onion, carrot and celery to pan and saute briefly.
   • Add wine and bring to a boil.
   • Add beef bouillon, tomato paste, paprika, bay leaf and sautéd ground beef to pan.
   • Cover pan and simmer for about 30 minutes.
   • Add thyme, salt and pepper, to taste.
3. Cook elbows until al dente in salted boiling water, drain.
4. Serve in pasta bowls and top with the meat sauce.
5. Serve with grated cheese and applesauce.

Ingredients

• 4 tbsp melted butter (or I used coconut oil)
• 2 cups blue cornmeal
• 2 tbsp caster sugar
• 2 tsp baking powder
• ½ tsp sea salt
• ¾ − 1 cup milk
• 2 eggs
• 1 ½ cup blueberries

Instructions

1. Mix blue cornmeal, sugar, baking powder, and salt in a bowl.
2. In another bowl mix the eggs, milk and cooled melted butter.
3. Add dry mix to wet mix.
4. Fold in blueberries.
5. Cook the pancakes (I used a lower heat (3) and cooked longer). Smaller sizes work better 3" or so. I found they were best left undisturbed for a good 3-4 minutes on the first side before flipping.

Ingredients

• 2 lbs skinless boneless chicken breast
• salt and pepper
• 2 tbsp olive oil
• 4 cups shelled walnets (about 1 lbs)
• 1 medium onion, finely diced
• 2 cups pomegranate molasses (I use 1 cup)
• ½ cup butternut squash (or sweet potato)
• ¼ tsp cinnamom
• ¼ tsp saffron, dissolved in 2 tbsp hot water
• 1-2 cups chicken broth
• 2 tbsp sugar or to tastse
• 1 small clementine/tangerine/orange (This is recommended by a reader)

Instructions

1. Toast your walnuts in the bottom of a large Dutch oven. Remove from pan and set aside to cool. Once cooled, pulse in a food processor until very fine. I go almost to a paste like consistency.
2. In the same pot, heat the oil and brown the chicken (season with salt and pepper). Remove from pan and set aside.
3. Add a little more oil, saute onions til soft. Then add 2 cups of water, the ground walnuts and simmer over medium low heat for 20 minutes.
4. Add 1 cup of pomegranate molasses, sauteed chicken, cinnamon, squash, saffron and 1 cup of chicken broth or water.
5. Bring to boil, then reduce heat to simmer gently, covered, until sauce is dark walnut color with a layer of oil on the surface. THIS IS IMPORTANT TO SEE. May take 35-45 minutes. If it lookd dry, add broth. Taste and adjust flavors adding more sugar, salt or pomegranate molasses. Stir oil back into the mix.
6. Continue to simmer on low heat until sauce is thick and chicken is cooked (10-20 min).
7. Take a final taste test and adjust to your liking.
8. Stir oil back in and serve over basmati rice with tahdig.

Ingredients

• 4 tbps greek evoo
• 1 cup finely chopped onion
• 1 garlic clove, minced
• 1 cup long-grain rice
• 8 cups of fresh spinach, about 1 pound
• ½ cup water
• ½ cup wild fennel fronds or dill
• sea salt and pepper
• juice of 2 lemons

Instructions

1. In a large heavy skillet, heat 2 tbsp olive oil over medium heat. Add the onion and cook frequently until soft, 2-3 minutes. Stir in the garlic. Add the rice and stir with a wooden spoon over medium low heat for 3 minutes.
2. Add the spinach and cook until wilted.
3. Add the water, fennel (or dill) and salt and pepper to taste.
4. Simmer covered, until all the liquid is absorbed and rice is very tender, 25-30 minutes.
5. Add more water as necessary to achieve a creamy consistency.
6. Add the lemon juice 3 minutes before the end.

Ingredients

• 6 tbsp Greek EVOO
• 2 red onions, finely chopped (2 cups)
• 2 garlic cloves, smashed
• 1 lb swiss chard
• 1 cup coarsely chopped fresh mint leaves
• 1 cup coarsely chopped fresh chervil
• 6 cups (or more) water or low sodium chicken broth
• 1 cup polenta
• sea salt and black pepper
• crumbled goats milk cheese or greek feta cheese

Instructions

1. In a large, wide soup pot, heat 3 tbsp of olive oil over medium heat. Add onions and garlic. Cook until soft,
2. Add chard and half the herbs to the mix and stir until wilted. Add 4 cups of the water or broth and bring to a boil, and in a slow, steady stream add the cornmeal, stirring continuously with a wooden spoon. Season to taste with salt and pepper.
3. Add the remaining 2 cups of water or broth and simmer the soup until thick and creamy, about 30 minutes total. About 5 minutes before removing from heat, add the remaining herbs and, if necessary, more water or broth to maintain soups creamy, liquid consistency.
4. Drizzle in remaining 3 tbsp of olive oil just before serving. Garnish with cheese.

Ingredients

• 1 pound boiling potatoes, peeled and quartered
• salt and freshly ground black pepper
• 1 egg
• ¼ pound Greek Feta cheese, crumbled
• 1/3 cup finely chopped fresh flat leaf parsley
• 1/3 cup finely chopped fresh mint
• pinch of nutmeg
• All-purpose flour, as needed
• olive or other oil for frying

Instructions

1. In a pot, cover the potatoes with cold salted water and bring to a boil. Reduce heat and simmer the potatoes until fork-tender, 20-25 minutes. Drain and set aside to cool.
2. Transfer the potatoes to a bowl and mash. Mix in egg, feta, herbs, nutmeg and salt and pepper to taste, Mix well.
3. Shape into croquettes, 1 ½-2" oblong or round patties. Place on a plate, cover with foil and refrigerate for 1 hour until firm.
4. Spread a cup of flour on a plate.
5. In a heavy nonstick skillet, heat 1" oil over medium to high heat. Dredge the croquettes in flour and fry in batches, turning once with a slotted spoon until golden.
6. Remove and drain on paper towels.
7. Serve hot.

Ingredients

• 1 tablespoon coconut oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ¼ teaspoon cayenne pepper
• 2 medium yellow onions, diced
• ½ teaspoon fine sea salt
• 5 garlic cloves, minced
• 1 heaping teaspoon peeled, minced, fresh ginger
• 1 pound/500g sweet potatoes (about 2 large), scrubbed and chopped
• 3 cups/ 750ml vegetable broth or water
• 1 14-oz can full-fat coconut milk
• 3 cups cooked black beans, drained and rinsed
• 2 to 3 tablespoons freshly squeezed lime juice
• 2 handfuls of fresh cilantro leaves and tender stems, chopped
• cold pressed olive oil, for serving

Instructions

1. In a large stockpot, melt coconut oil over medium heat. Add the cumin, coriander,and cayenne and cook, stirring constantly, until fragrant, about 2 minutes. Add the onions and salt, and stir to coat. Cook, stirring occasionally, until the onions have softened, 5 to 7 minutes.
2. Add the garlic and ginger and cook for 2 minutes; if the pot becomes dry at any point, add a little water or broth. Add the sweet potatoes, broth, and coconut milk.
3. Cover the pot and bring soup to a boil, then reduce the heat to low and simmer until the potatoes are tender, 10 to 15 minutes. add half the black beans and simmer until they have warmed through.
4. Transfer about half the soup into a blender and puree until completely smooth. Add the lime juice. Pour the blended soup back into the pot and add the remaining whole black beans. Season with salt. Serve hot, garnished with plenty of chopped cilantro and a drizzle of cold-pressed olive oil.

Ingredients

• 2 tablespoons of corn, canola or vegetables oil.
• 1 small minced yellow or white onion, chopped (about ¾ cup)
• 2 teaspoons minced garlic
• 2 cups drained and rinsed canned black beans or drained and rinsed cooked black beans*
• 1 ½ cups long-grain white rice, such as white basmati, cooked and drained without salt but according to the package directions (about 3 cups cooked rice)
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons fresh packed cilantro leaves, chopped
• Up to 2 teaspoons minced and seeded habanero chili, optional
•  
• *Basic Cooked Beans
• 1 pound dried pinto, black, red kidney, great northern, cannellini, or cranberry beans
• 1 large yellow or white onion, chopped (about 1 ½ cups)
• 1 tablespoon minced garlic
• 1 teaspoon dried thyme
• ½ teaspoon salt
•  
• 1. Spread the beans on a large baking sheet and discard any that are discolored or broken. Set the beans in a large bowl and add enough cool water so submerged by 2 inches. Soakat room temp for at least 8 hours, but no more than 16 hours.
• 2. Drain the beans in a colander set in the sink. Pour them into a 4-to 6-quart slow cooker; add the onion, garlic, and thyme. Stir in 5 cups of water.
• 3. Cover and cook until the beans are tender, about 5 hours on high or 9 to 10 hours on low.
• 4. Stir in the salt, cover, and cook for 10 more minutes. Uncover and let the beans cool, storing them with their cooking liquid in small, sealed containers in the refrigerator for up to 4 days or in the freezer for up to 4 months.

Instructions

1. Warm the oil in a large saucepan set over medium heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 20 seconds.
2. Pour in the beans and 1 cup of water. Raise the heat to a medium-high and bring to a full simmer, stirring gently to keep the beans intact. Gently stir in the rice, salt, and pepper until combined and hot, about 2 minutes. Stir in cilantro and habanero, if desired, before serving.
3. TIP: Habanero chilies are incendiary devices. If you’re not used to working with them, use only the smallest amount. You can always add more when you make this again. Never touch hands to your eyes or other sensitive bits until you’ve rubbed them thoroughly with oil and washed them with hot, soapy, water.

Ingredients

• ½ cup dried peeled fava beans
• ½ cup dried cranberry beans
• 1/3 cup dried chickpeas
• 7 tablespoons extra virgin olive oil
• 1 medium yellow or white onion, chopped (about 1 cup)
• 2 medium carrots, peeled and chopped (about 2/3 cup)
• 2 medium celery stalks, chopped (about ½ cup)
• 2 teaspoons minced garlic
• 1 (28-ounce) can of crushed tomatoes ( about 3 ½ cups)
• 3 medium yellow potatoes, peeled and diced (about 1 ½ cups)
• 1 ½ cups chopped fennel
• ¼ cup loosely packed fresh Italian flat-leaf parsley leaves, chopped
• 2 tablespoons chopped fresh basil leaves
• 2/3 cup of Sardinian fregula, isreal couscous, or acini si pepe pasta
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ cup finely grated pecorino Romano (about 2 ounces)

Instructions

1. Soak fava beans, cranberry beans, and chickpeas in a large bowl of water for at least 8 hours or up to 16 hours (that is, overnight). Drain in a colander set in the sink, Rinse well.
2. Warm 3 tablespoons of the olive oil in a large soup pot or Dutch oven set over medium-heat, Add the onion, carrots, and celery; cook, stirring often, until soft but not browned, about 5 minutes. Add the garlic and cook until fragrant, about 20 seconds.
3. Stir in the tomatoes, potatoes, fennel, parsley,and basil, as well as the drained beans and chickpeas. Add enough water (6 to 8 cups) so that everything is submerged by 1 inch.
4. Raise the heat to high and bring to a full boil. Reduce the heat to low and simmer slowly, uncovered, until beans are tender, adding more water as necessary if mixture gets too thick, about 1 ½ hours.
5. Stir in the pasta, salt, and pepper, Add up to 2 cups of water if the soup seems too dry. Continue simmering, uncovered, until pasta is tender, about 10 minutes.
6. Pour 1 tablespoon of olive oil into each of four serving bowls. Divide the soup among them and top each with 1 tablespoon grated cheese.
7. TIP: You can vary the beans in the minestrone: pinto beans make a very good substitute for the cranberry beans; great northern beans or cannellini beans, for the favas.
8. TIP: Use the stalks and fronds that come off the fennel bulb for the most intense flavor. No feathery fronds on the bulb? Add a teaspoon of fennel seeds to the aromatic vegetables you saute to begin the dish.
9. TIP: Add other fresh vegetables from garden or market, such as zucchini, cabbage, green beans, and cauliflower or broccoli florets.
10. TIP: Want a stronger tomato taste? Stir in 2 tablespoons of tomato paste.

Ingredients

• 2 cups dried black-eyed peas
• ½ cup extra virgin olive oil
• 1 large yellow or white onion, diced (about 1 ½ cups)
• 1 medium fennel bulb, trimmed, halved and sliced into thin strips
• 2 teaspoons minced garlic
• 3 large carrots, peeled and chopped (about 1 cup)
• 1 large red globe, beefsteak or heirloom tomato, diced (about ¾ cup)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon salt
• 4 large kale leaves, slivered
• ½ cup chopped fresh dill

Instructions

1. Spread the black-eyed peas on a large baking sheet and pick over to remove any damaged peas or debris. Put the peas in a large pot, add enough cool tap water to submerge by 2 inches, and bring to a boil over high heat. Boil for 1 minute. Set aside off heat and soak for 1 hour. Drain in a colander and set in a sink.
2. Warm ¼ cup oil in a large pot or Dutch oven set over a medium heat. Add the onion and fennel; cook, stirring often, until soft, about 8 minutes. Add the garlic and cook until fragrant, about 20 seconds. Stir in black eyed peas, carrots, tomato, tomato paste, bay leaves, and salt until the tomato paste dissolves. Add enough water to cover the vegetables. Raise the heat to medium-high and bring to a boil.
3. Cover, reduce the heat to low, and simmer slowly until the black-eyed peas are tender (not rocklike but not mush), about 50 minutes.
4. Stir in the kale leaves and dill, Cover and cook until kale is tender, 5 to 10 minutes. Discard the bay leaves. Ladle into 4 bowls. Drizzle 1 tablespoon olive oil on top of each helping.
5. TIP: For a quicker meal, substitute 4 cups frozen black-eyed peas, thawed, or 4 cups drained and rinsed canned black-eyed peas-and skip step 1. Simmer in the stew in step 3 for only 25 minutes to blend flavors and cook fennel. Complete step 4 as directed.
6. TIP: When working with high-acid foods like tomatoes or vinegar, always cook in nonreactive cookware, such as stainless steel, anondized aluminum, or enameled cast-iron pans, pots, and skillets.

Ingredients

• 1 cup dried small red beans
• ½ cup Vegetable broth
• 2 tablespoons maple syrup
• 2 tablespoons grated fresh ginger
• 1 tablespoon soy sauce
• ½ teaspoon salt

Instructions

1. Soak the beans in a large bowl of water at a room temperature for at least 8 hours or up to 12 hours. Drain and rinse the beans in a colander set in the sink.
2. Put the beans and 3 cups of water in a large pot. Cover and bring to a boil over a high heat. Reduce the heat to a low simmer until tender, about one hour. Drain in that colander.
3. Return the beans to its pot; set over a medium heat. Stir in the broth, maple syrup, ginger, soy sauce, and salt. Bring to a simmer and cook, stirring frequently, for a couple of minutes longer until slightly thickened before serving.
4. TIP: Use small red beans, not red kidney beans.
5. TIP: If you want to add some diced carrots, onions, and celery, cook ½ cup of each in a tablespoon olive oil in a large skillet over medium heat for five minutes, stirring often, then add to the beans with the broth.
6. TIP: You can also use 2 ½ cups drained and rinsed canned beans or precooked beans; simply skip steps 1 and 2 and add them in step 3 with other ingredients.

Ingredients

• 1 ½ cups dried chickpeas
• ¼ cup extra-virgin olive oil or canola oil
• 2 medium yellow or white onions, halved and sliced into thin half-moons
• 1 tablespoon minced peeled fresh ginger
• ½ tablespoon ground dried turmeric
• ½ teaspoon chili powder
• 2 large red globe, beefsteak, or heirloom tomatoes, chopped (about 1 ½ cups)
• 6 fresh mint leaves, torn up
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• Vegetable broth, as needed
• 3 tablespoons fresh lemon juice

Instructions

1. Set the chickpeas in a large bowl, cover with water, and soak for at least 8 hours or up to 16 hours (that is, overnight). drain in a colander set in the sink, then pour into a large saucepan. Add enough water so that they’re submerged by 2 inches, then bring to a boil over high heat. cover and reduce the heat to a medium-low. simmer until tender, about 15 minutes. Drain again in that colander.
2. Warm the oil in a large pot or Dutch oven set over medium heat. add the onions and cook, stirring often, until limp, but not brown, about 5 minutes. Stir in the drained chickpeas, mint leaves, salt and pepper.
3. Bring to a simmer; then reduce the heat to a medium low and cook, stirring often, until the tomatoes have broken down in a sauce, about 12 minutes. if the mixture begins to dry out, add Vegetable broth in 2 tablespoon increments to keep it moist. Stir in the lemon juice and serve.
4. TIP: Skip soaking and cooking the chickpeas; substitute 2 (15-ounce) cans, drained and rinsed. Add the chickpeas at the end of step 2.

Ingredients

• 4 tbsp greek EVOO
• 1 cup finely chopped red onion
• 1 garlic clove, minced
• 1 cup long grain rice
• 8 cups chopped fresh spinach, about 1 lb
• ½ cup water
• ½ cup chopped wild fennel fronds or dill
• sea salt and black pepper
• juice of 2 lemons

Instructions

1. IN large heavy stock pot, heat 2 tbsp olive oil over medium heat. Add the onion and cook stirring frequently, until soft. Stir in garlic. Add rice and stir with a wooden spoon over medium heat for 3 minutes.
2. Add the spinach, cover and cook until the spinach loses most of its volume. Add the water, fennel (or dill), salt and pepper to taste. Simmer, covered, stirring occasionally until all the liquid is absorbed and the rise is cooked and very tender about 25 minutes. Add more water as needed to achieve a creamy texture.
3. Add lemon juice 3 minutes before the end of cooking.

Ingredients

• salt
• 3 pounds fresh spinach, trimmed
• 2 tbsp butter
• 2 tsp garam masala or curry powder
• ¼ tsp nutmeg
• 2 cups coconut milk
• ½ cup plain yogurt
• 1 piece firm tofu, cubed OR 8 oz cubed cheese OR 12 oz thinly sliced pork shoulder cut into ½” strips
• 1 large russet potato, thinly sliced with mandoline
• 2 tbsp olive oil

Instructions

1. Heat oven to 425. Bring large pot of water to boil and blanch spinach. Strain and squeeze out excess moisture.
2. Put butter, garam masala and nutmeg in large saucepan over medium heat. When the spices are fragrant, add coconut milk, yogurt, spinach, tofu (or pork) and 1 tsp salt. Bring to a boil and cook, stirring occasionally until the spinach has absorbed much of the liquid. Taste and adjust the seasonings. Add cheese if using and transfer to overproof dish.
3. Toss the potato slices with oil, sprinkle with salt and pepper. Lay over the top the spinach without overlapping too much. Bake until potatoes are golden and crisp, about 25-35 minutes. Scoop into bowls and serve.

Ingredients

• 2 tbsp butter
• 2 tbsp olive oil plus extra for greasing pan
• 1 large white onion, diced
• 4 cloves garlic, minced
• ½ tsp thyme
• ½ tsp dried oregano
• ½ tsp dried basil
• ½ tsp fine salt
• 2 tbsp tomato paste
• 1 (26 oz) box or 1 (28 oz) can of diced tomato
• 3 cups cooked cannellini beans
• 2/3 cup shredded parmesan
• 1/3 cup shredded smoked mozzarella cheese
• 1 sprig fresh rosemary, leaves finely chopped

Instructions

1. IN large, heavy bottomed pot on medium-high heat, add butter and olive oil. Ad onions, garlic, thyme, oregano, basil and salt and cook for about 5 minutes until onions are soft and transparent. Add tomato paste and canned tomatoes and reduce heat to low. Continue to cook uncovered for 10 minutes. Remove from heat.
2. Preheat oven to 350. Lightly grease the bottom and sides of a 9x13 inch baking pan with olive oil. Stir beans into tomato sauce until evenly combined. Pour mixture into prepared pan.
3. Sprinkle 1/3 cup of Parmesan and all of the mozzarella evenly over the beans. Cover in aluminum foil and bake for 15 minutes.
4. Remove from over and take off foil, increase oven temperature to 500, add remaining Parmesan cheese and bake for 5 minutes more until golden and bubbly.
5. Garnish with fresh rosemary and serve.

Ingredients

• 2 tbsp olive oil
• 2 tbsp butter
• 1 medium carrot, shredded
• 2 stalks celery, diced
• 1 large yellow onion, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 1/s tsp cumin
• ¼ tsp allspice
• ¼ tsp smoked paprika
• 1 ¼ cups petite French Green Lentils
• 1 or 2 sprigs of fresh thyme
• 1 cup red wine
• 3 ½ cups vegetable stock
• ½ cup dried apricots, diced
• 1 cup green olives, roughly chopped
• 2 tbsp sherry vinegar
• salt and pepper to taste

Instructions

1. In large stockpot, heat olive oil and butter on medium heat. Add the carrot, celery, onion, and garlic. Stir and cook for about 5 minutes.
2. INcrease heat to high and add bay leaf, spices, lentils, thyme, wine and 2 cupes of stock, apricots and olives. Bring the mixture to a boil and then reduce heat to a simmer.
3. Cook uncovered for 50 minutes or so until lentils are tender, adding additional broth as needed.
4. Remove from heat and add sherry vinegar and salt and pepper to taste.

Ingredients

• 2 bunches dino Kale, chopped
• 2 tbsp butter plus more for greasing pan
• 2 tbsp flour
• ¾ cup whole milk
• ½ cup shredded parmesan
• ¼ cup white wine
• ¼ tsp nutmeg
• 1 clove garlic, minced
• pinch of salt
• zest from 1 lemon
• ¼ cup breadcrumbs
• ¼ cup crushed hazelnuts
• 2 tbsp olive oil

Instructions

1. Grease 10" oven proof skillet, 9" pie pan. Preheat oven to 375. Blanch kale in boiling water and remove to a strainer. Squeeze out excess water.
2. In large skillet over medium, melt butter. Add flour and stir until toasty in color and smell. Add milk and whisk to combine. Stir in ¼ cup cheese, white wine, nutmeg, garlic, salt and lemon zest.
3. Stir until cheese had been melted and combined. Toss kale in cheese sauce and evenly coat.
4. Pour kale into greased pan. Top with breadcrumbs, cheese and hazelnuts. Drizzle the top with olive oil.
5. Bake for 15 minutes, broil for 30 seconds. Let cool and serve.

Ingredients

• 5 lb. pork butt
• 2 Tbsp. salt
• 1 Tbsp. Black pepper
• 2 Tbsp. Fennel seed
• 2 Tbsp. Paprika
• ½ cup water

Instructions

Mix all ingredients well.
Wash and soak fennel seed
Soak and wash casings well.

Ingredients

• 1 LG onion
• 2 cloves of garlic
• 1 tbl. olive oil
• 3 cans (14 oz) Beef broth
• 1 can (15 oz) stewed tomatoes
• ½ to ¾ cup taco sauce
• 1 tsp basil
• 1 PCK (7 oz) tortellini
• 1 Green pepper, diced
• parm cheese

Instructions

Cook onion and garlic in olive oil.
Add broth, tomatoes, taco sauce and basil.
Bring to boil.
Stir in tortellini, simmer for 15 minutes.
Stir in green pepper.
Simmer for 3-4 minutes.
Sprinkle with cheese.

Ingredients

• 4 cups of flour
• 1 egg
• 1 cup of water
• 1 tbs sour cream
• 1 tbs butter
• Salt

Instructions

Roll into 1'‘ logs then slice and roll into circles.

Filling- 6-7 potatoes cooked.
8 oz-1 PK cream cheese.
Onion, salt and pepper.
Shredded sharp cheese to taste.

(if you use 5 lbs potatoes use 1 ½ PK cream cheese and add whatever else you like. Bacon, scallions, hot peppers, roasted garlic, etc. Or use fruit filling.)

After made, par boil (Until they bloat)
Drain and roll in melted butter, store until ready to use.
Fry or bake.

Ingredients

• 3 large cans whole stewed tomatoes
• 2 cans Thai Kitchen Coconut Milk
• Red curry paste (It takes almost the whole jar to make it spicy)
• 1 large bag carrots (skin and cut on an angle into slices ¼ inch)
• 1 can navy beans
• 1 can red kidney beans
• 1 large sweet onion ( sliced top to bottom wedges)
• 1 bag baby spinach
• 1 can of beets (sliced)
• 1 Pink Lady apple (finely chopped-leave only the skin on)
• Extra virgin olive oil

Instructions

In a large saucepan cook carrots ( reserve ½ cup carrot water when strained)
Strain and set aside.
Using the same saucepan saute onions in enough oil to cover the bottom of the pan.
Add red curry past to the oil and onions, allowing paste to dissolve into oil.
Next add 3 large cans of whole stewed tomatoes and juice, breaking them up as you put them in.
Add carrot water reserved earlier.
Then add pre-cooked carrots and both cans of beans.
Allow to cook for about 10 minutes.
Add 2 cans coconut milk one at a time, stirring constantly to fully integrate into tomato base
Add beets, and baby spinach.
Allow spinach to wilt and finish the soup off with the apples at the last minute (so they stay crunchy)
Serve and enjoy!
Makes quite a large batch.

Ingredients

• 1 ½ cup milk, scalded
• 2 pkgs yeast (2 tbsp)
• ½ cup sugar
• 3 eggs, beaten
• 1 tsp salt
• 5 cups flour
• ½ cup butter, melted
• ½ cup brown sugar
• 1 tsp cinnamon
• 2 lbs prunes, steamed and chopped
• ½ cup chopped walnuts

Instructions

Cool scalded milk to warm, add yeast and stir to dissolve.
Add sugar, beaten eggs, salt, and flour. Mix well.
Add the ½ cup of cooled melted butter and mix well.
Turn out on to a floured board and knead until dough is smooth and elastic, working in a little additional flour if needed to prevent sticking to fingers.
Place dough in a large oiled bowl and turn to oil top.
Let rise covered in a warm place until doubled in bulk about 1 hour.
Divide dough in two balls.
Roll each ball as thin as possible into a oblong shape on a lightly floured board.
Brush with ½ the sugar, cinnamon, prunes and nuts.
Roll up like a jelly roll and join ends to form a ring and place on an oiled (or parchment paper) baking sheet.
Cut with scissors from outer part of roll toward center but not entirely to center, into ½ inch slices.
Shape slices by pulling out and flattening down, one over the other.
Bake at 350 for about 30 minutes until nicely browned. While rings are still warm frost with a simple confectioners sugar icing.
Let cool and enjoy!

Ingredients

• 1-28 oz. can diced tomatoes
• 1-15 oz. can diced tomatoes with green chilies
• 4 cups vegetable broth
• 1-15 oz. can black beans rinsed and drained
• 1-15 oz. can canellini (white kidney beans) rinsed and drained
• 1-15 oz. can red kidney beans rinsed and drained
• 1 cup celery chopped
• 1 green pepper seeded and chopped
• 1 jalapeño seeded and chopped
• 2 tbsp. Chili powder
• 2 tsp. Cumin
• 1 tsp. Coriander ( I did not put in as I had none but will try next time)
• 1-2 tsp hot sauce( optional to taste)
• Salt and pepper to tast
•  
•  

Instructions

Combine all ingredients in crockpot and cook on high 3-4 hrs. Or low 6-8 hrs.
You can also add ½ cup couscous @ 10 min. before chili is done and cook till tender. We put it over rice. Top with shredded cheese, cilantro and avocado if desired.

Ingredients

• 25 − 30 cucumbers
• 8 large white onions
• 2 large sweet peppers
• ½ cup salt
• 5 cups cider vinegar
• 5 cups sugar
• 2 Table spoons of muster seed
• 1 tea spoon of tumeric
• ½ tea spoon of cloves

Instructions

1. Wash and slice cucumbers very thin.
2. Slice onions and peppers thin.
3. Combine onions an peppers with cucumbers in large pot.
4. Add salt to the above mix and let stand for 3 hours.
5. Combine vinegar, sugar and spices in large pot and bring to boil.
6. Drain cucumber mixture and add to boiling spice mixture.
7. Heat thoroughly but do not boil.
8. Pack into sterilized jars seal and process for 5 min.
9.  
10.  
11.  
12. .
13.  

Ingredients

• For the base
• 2 cups sifted flour
• ½ cup powdered sugar
• 1 cup butter
• For the top/filling
• 4 large beaten eggs
• 2 cups white sugar
• 1/3 cup lemon juice (I used ½)
• ¼ cup flour
• ½ teaspoon baking powder
• ½ teaspoon fresh lemon rind (optional)

Instructions

For the base, mix the butter into the flour and sugar.
Mix with your hands until it clings together.
Press into a 13 × 9 × 2- inch pan.
Bake at 350F for 20-25 minutes, or until lightly browned.
For the filling beat together eggs, sugar and lemon juice.
Sift together flour and baking powder.
Stir in egg mixture.
Pour over baked, cooled crust.
Bake at 350F for 25 minutes.
Cool and sprinkle with powdered sugar.
Cut into bars and enjoy.

Ingredients

• 1 head of garlic − peeled and then crushed or sliced
• 4 cups of water
• ¼ cup apple cider vinegar
• ¼ cup raw honey

Instructions

1. Boil garlic in water on low simmer until garlic is translucent (about 15 minutes).
2. Take off of heat and add vinegar and honey.
3. Mix well and drink 1-4 cups daily (¼-2 cups for kiddos).

***Feel free to add lemon and/or grated ginger or cayenne for an extra boost!

Ingredients

• Quinoa
• Cubed sweet potato, roasted or steamed
• hard boiled egg
• Cilantro lime mayo ( 2 tbsp mayo mixed with 1 small minced garlic clove, chopped cilantro and just enough lime juice to make a sauce.
• Chopped roasted peanuts

Instructions

Start with quinoa sweet potato and hard boiled egg. Top with Cilantro and Lime mayo and peanuts.

Ingredients

• White Rice
• Black Beans
• Sauteed shredded collard greens or kale
• Mojo sauce ( 1 tbsp olive oil, 1 tsp lime juice and 1 clove minced garlic)
• Crumbled queso fresco
• Mango
• cilantro

Instructions

Start with rice, beans, greens or kale. Then pour over a little Mojo sauce.
Top with cheese, diced mango and chopped cilantro.

Ingredients

• 2 tsp salt
• 1 tsp sugar
• 1 tablespoon instant yeast
• 3 cups all purpose flour
• Extra Virgin olive oil as needed
• 2 tablespoons za’atar, optional.

Instructions

Whisk together the salt, sugar, yeast,and 1 cup warm water in a large bowl. Let the mixture sit until it begins to froth, about 5 minutes,
then add the flour and mix until well combined. ( If the dough is very dry, add more warm water a tablespoon at a time to moisten it .)
Cover and let rise about an hour. Meanwhile, prepare a grill; the heat should be medium-high and the rack about 4 inches from the
fire. When the dough has puffed up, transfer to a well floured surface and kneed until soft and silky, 5 to 8 minutes. Cut the dough into 8 equally sized pieces and roll each one out until it’s about 6 inches in diameter; don’t worry about making these perfectly round,but try to keep them relatively even in thickness. Brush one side of the breads with olive oil and put as many on the grill, oiled side down, as will comfortably fit at one time. While the first side cooks, brush the side facing you with more oil. when the breads begin to brown and puff up, flip them. When the second side is nicely browned, remove from grill and sprinkle with za’atar, if you like.

Ingredients

• 1 (15 oz) can black beans, drained
• ½ cup coconut oil
• 2/3 cup raw cacao
• 1 egg
• ¼ cup coconut sugar
• 1 tsp vanilla
• 1 tsp baking powder
• 1 cup chocolate chips
• ½ cup peanut butter
• top with (optional) non-dairy ice cream

Instructions

Preheat oven 350 F. Combine black beans,oil,cacao,egg,sugar,vanilla and baking powder in a food processor. Blend until smooth.
Pour into a bowl and fold in chocolate chips. Pour into a greased 8x8 pan. In a small bowl, heat peanut butter in microwave for 45
seconds. Pour peanut butter into raw brownie mixture and swirl to combine. Bake for 15-20 minutes. Serve warm with ice cream.

Ingredients

• 1 ¾ cups Whole Wheat Pastry Flour
• ½ tsp Baking Soda
• ½ tsp Salt
• 1 cup Peanut Butter
• 1 cup Honey
• ¼ cup Butter, softened
• 1 Egg, beaten
• 1 ½ tsp Vanilla Extract
• ½ cup to 1 cup Chocolate chips

Instructions

Preheat oven to 350 F. Grease a baking sheet. Whisk together flour, baking soda and salt. In a separate bowl, combine Peanut Butter, Honey and butter. Add egg and vanilla and mix well.
Add flour mixture and gently stir until combined. Stir in chocolate chips. Scoop dough by heaping tbsp and place one inch apart on baking sheet. Gently flatten and bake for ten minutes.
 

Ingredients

• 2 cups Arborio rice
• 1/3 cup butter
• 1 onion
• ½ cup dry white wine
• 6-6.5 cups bouillon
• 1 envelope saffron
• grated parmesan
• salt

Instructions

1. Sauté the finely chopped onion in half the butter until golden.
2. Add the rice and sauté until slightly golden.
3. Add a little salt.
4. Deglaze the pan with the white wine and slightly reduce over medium to medium-high heat.
5. While constantly stirring, add the bouillon a little at a time, approximately cup by cup, and allow the liquid to partially absorb before adding more.
6. Cook the rice to al dente (or more, to taste) and leave a little liquid remaining. Risotto should be neither soupy nor dry.
7. Stir in the saffron just before the risotto is done.
8. Add the parmesan, to taste, and remaining butter.

Ingredients

• 1 quart sauerkraut, washed and drained
• 1 large onion, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 can pimentos, chopped (optional)
• 1 cup celery, chopped
• ½ cup vinegar
• ½ cup oil
• ¾ cup sugar or to taste

Instructions

1. Combined sauerkraut, onion, peppers, pimento and celery. Mix vinegar, oil and sugar together. Pour over sauerkraut mixture. Let stand over night in refrigerator.

Ingredients

• 1 ½ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter, softened to room temperature (113g)
• 1 cup granulated sugar (you can also use brown or golden brown)
• 2 eggs
• 1 teaspoon vanilla
• ½ cup sour cream
• 1 cup mashed bananas (about 2-3 mushy, brown ones)
• 1 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350°F (175C).
2. In a small bowl, stir the flour, baking soda and salt together. Set aside.
3. In a large mixing bowl, beat the butter, sugar, eggs and vanilla.
4. With a wooden spoon, stir in the sour cream, bananas and chopped nuts.
5. Stir in the dry ingredients.
6. Pour into a greased loaf (8.5"x4.5") pan.
7. Bake for approximately 50 minutes or until pick inserted into the middle of the bread comes out clean.

Ingredients

• 1 ¾ cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 beaten egg
• ¾ cup milk
• ¼ cooking oil

Instructions

1. Preheat oven to 400°F (205C).
2. In a mixing bowl combine flour, sugar, baking powder and salt.
3. Make a well in the center.
4. Combine egg, milk and oil; add all at once to flour mixture.
5. Stir just until moistened (batter should be lumpy).
6. Lightly grease muffin cups or line with paper bake cups; fill 2/3 full.
7. Bake for about 20 minutes or until golden.
8. Remove from pans; serve warm.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened (226g)
• ¾ cup granulated sugar
• ¾ cups packed brown sugar**
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups chocolate morsels
• 1 cup coarsely chopped walnuts

**Brown sugar substitutes
For light brown sugar:
Mix 1 cup granulated sugar with 2 tablespoons molasses
For dark brown sugar:
Mix 1 cup granulated sugar with 3 tablespoons molasses

Instructions

1. Combine flour, baking soda and salt in a small bowl.
2. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy.
3. Add eggs one at a time, beating well after each.
4. Gradually beat in flour mixture.
5. Stir in chocolate morsels and walnuts.
6. Drop by rounded tablespoon onto ungreased baking sheets.
7. Bake in preheated 375°F (190C) oven for 9 to 11 minutes or until golden brown.
8. Let stand for 2 minutes; remove to wire racks to cool completely.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt (optional)
• 1 ¼ cups packed light brown sugar**
• 1 cup butter, softened (226g)
• ½ cup granulated sugar
• 2 eggs
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 2 ½ cups quick or old-fashioned oats
• 2 cups chocolate morsels
• 1 cup coarsely chopped nuts (optional)

**Brown sugar substitutes
For light brown sugar:
Mix 1 cup granulated sugar with 2 tablespoons molasses
For dark brown sugar:
Mix 1 cup granulated sugar with 3 tablespoons molasses

Instructions

1. Combine flour, baking soda and salt in a small bowl.
2. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy.
3. Beat in eggs, milk and vanilla.
4. Gradually beat in flour mixture.
5. Stir in oats, chocolate morsels and nuts.
6. Drop by rounded tablespoon onto ungreased baking sheets.
7. Bake in preheated 375°F (190C) oven for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies.
8. Let stand for 1 minute; remove to wire racks to cool completely.

Ingredients

• 1 2/3 cups granulated sugar
• ¾ cup butter, melted (170g)
• 2 tablespoons water
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups all-purpose flour
• ¾ cup baking cocoa
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup chopped nuts (optional)
• Sifted powdered sugar (optional)

Instructions

1. Stir together granulated sugar, butter and water in large bowl.
2. Stir in eggs and vanilla.
3. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture.
4. Stir in nuts.
5. Spread into greased 13x9-inch baking pan.
6. Bake in preheated 350°F (175C) oven for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
7. Cool completely on wire rack.
8. Sprinkle with powdered sugar, if desired.
9. Cut into bars.

Ingredients

• 2 large plantains (approx. 2 cups puréed)
• 4 eggs
• 2 tsp. vanilla
• 3 Tbsp. extra virgin coconut oil
• 1/8 tsp. salt (generous pinch)
• ½ tsp. baking soda
• Extra coconut oil for frying

Instructions

1. Peel plantains (I find it easier to quarter them before peeling) and place pieces in blender or food processor.
2. Add the rest of the ingredients and process till smooth.
3. Heat 1 Tbsp. of coconut oil to pan or griddle over medium high heat. Pour batter into heated pan to desired size.
4. Cook for 4-5 mins. till bubbly and flip and cook on other side 1-2 mins.

Ingredients

• 6-8 boneless, skinless chicken thighs or 4 chicken breasts (2 lbs. total)
• Salt and pepper
• ½ cup diced onion
• 2 cloves garlic, minced
• ½ cup honey
• ¼ cup ketchup
• ½ cup low-sodium soy sauce
• 2 tablespoons vegetable oil or olive oil
• ¼ teaspoon red pepper flakes
• 4 teaspoons cornstarch
• 1/3 cup water
• ½ tablespoon (or more) sesame seeds
• 3 scallions, chopped

Instructions

1. Place chicken in crock pot and lightly season both sides with salt and pepper.
2. In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.
3. Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside.
4. In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Serve chicken over rice, spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

Ingredients

• 1 cup (16 tablespoons) unsalted butter, softened to room temperature
• 1 cup light brown sugar, packed
• 2 teaspoons vanilla extract
• 1 teaspoon molasses
• ½ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 ¼ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup bittersweet chocolate chips
• ½ cup coarsely chopped pecans
• coarse sea salt, to sprinkle on top

Instructions

1. Line two baking sheets with parchment paper and set aside.
2. Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 ½ to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning. Allow it to cool for 20 minutes.
3. Beat the remaining ½ cup butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth.
4. Beat in the vanilla extract and molasses.
5. Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.
6. Add the egg and egg yolk, and beat for one minute more.
7. Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated.
8. Use a spatula to fold in the chocolate chips and pecans and finish incorporating all of the dry flour bits into the dough.
9. Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of the oven and preheat your oven to 350°F.
10. Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 2 inches between the cookies; they’ll spread as they bake.
11. Sprinkle the cookies with sea salt, to taste — as much or as little as you like.
12. Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.

Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.

Ingredients

• 1 cauliflower (2 pounds or ca. 1 kg)*
• 3 tablespoons unsalted butter
• 1 cup chopped onions
• 1/3 pound (ca. 150 grams) ground lamb, beef or poultry*
• 3 sprigs thyme**
• 3 sprigs marjoram**
• 1.5 cups meat/chicken stock or water
• Salt and freshly ground pepper
• Flat-leaf parsley

*I don’t really measure these ingredients. I just use whatever I have – any cauliflower and the standard-sized package of ground meat. The recipe is not very fussy.

**I use dried herbs if I don’t have fresh, which is often. Especially in the winter.

Instructions

1. Remove the stalk and leaves from the cauliflower. Blanch it in boiling salted water just a few minutes. Refresh with cold water and set aside.***
2. Heat the butter in a heavy pan and cook the onions until they begin to brown around the edges.
3. Add the meat and cook, stirring until it browns.
4. Divide the cauliflower into florets and stir into the pan.
5. Add herbs, meat/chicken stock or water, salt and pepper; cover and cook gently for 30 or 40 minutes, until the cauliflower is tender.
6. Five minutes before the cooking is finished, stir in a handful of parsley.
7. During cooking check for liquid and add some if necessary. Adjust seasoning, take out the herb sprigs and serve hot.

I like to serve it with basmati rice and maybe a little Sweet Thai Chili Sauce to spice it up.

***I almost never blanch the cauliflower. I break it into florets and add it to the pot after I finish browning the onions and meat. I don’t like the cauliflower to get too mushy.

Ingredients

• 1 cup flour
• ¾ cup sugar
• 1 tsp. baking powder
• ¾ tsp. salt
• 1 egg
• 3 cups peeled and sliced tart apples
• 2 Tbsp. brown sugar
• 1/3 cup melted butter
• 1 tsp. cinnamon sugar
• 2 cups fresh blueberries( I used frozen)

Instructions

With a fork, mix until crumbly the flour, sugar, baking powder, salt, and unbeaten egg. You should use a sort of chopping motion with the fork; if you don’t, you’re apt to have one large lump and you want a lot of little ones. This is the topping. Place the apples and blueberries in a greased baking dish. Sprinkle with 2 Tbsp. brown sugar, or more if apples or berries are very tart. Sprinkle topping over the fruit. Dribble melted butter over the topping. Sprinkle with cinnamon-sugar. Bake in moderate, 375 degree oven for 30 minutes or until topping is lightly browned and baked through. Test with a fork. If it isn’t browning enough to suit you, turn up the oven heat at the last. Just as good the following day. Serves 6-8.

Ingredients

Salad ingredients:

• 2 boneless skinless chicken breasts
• 3 Tbsp. soy sauce
• 2 Tbsp. rice wine vinegar
• salt and pepper
• 2 Tbsp. olive oil
• 1 head Romaine lettuce, shredded
• 4 cups shredded red cabbage
• 1 cup edamame
• 2/3 cup shredded carrots
• ½ cup chow mein noodles
• ¼ cup sliced almonds, toasted
• sesame ginger vinaigrette (see ingredient below)

Sesame Ginger Vinaigrette ingredients:

• ¼ cup vegetable or olive oil
• 3 Tbsp. honey
• 2 Tbsp. rice wine vinegar
• 1 Tbsp. grated fresh ginger
• 1 Tbsp. soy sauce
• 1 clove garlic, minced
• 2 tsp. sriracha chile sauce (optional)
• 1 tsp. sesame oil
• pinch of salt and pepper

Instructions

To make the salad:

1. Combine chicken breasts, soy sauce and rice wine vinegar in a large bowl or ziplock bag and let marinate in the refrigerator for at least 15 minutes.
2. Remove the chicken from the marinade, and season both sides of each chicken breast with salt and pepper.
3. Heat oil in a large skillet over medium-high heat. Cook the chicken for 4 minutes per side or until the chicken is cooked through and no longer pink inside.
4. Remove and let rest for at least 5 minutes.
5. Then cut into thin strips.
6. In a large bowl, toss together Romaine, red cabbage, edamame, carrots, chicken, chow mein noodles and almonds until combined.
7. Toss with your desired amount of vinaigrette.
8. Serve immediately.

To make the vinaigrette:

Whisk together all ingredients until combined. You can add more sriracha for an extra kick.

Ingredients

• 1 head of cauliflower, cut into bite size pieces
• ½ c buttermilk
• ½ c flour
• 1 tsp garlic salt
• ½ c buffalo sauce (like Frank’s Red Hot Buffalo Wings Sauce)
• 1 tbsp butter, melted

Garnishes

• bleu cheese dressing
• celery and/or carrots

Instructions

1. Preheat oven to 350ºF.
2. In a large bowl whisk together buttermilk, flour, and garlic salt until smooth.
3. Place the cauliflower into the bowl of batter and gently toss to coat.
4. Place the battered cauliflower in a greased baking dish trying to shake off any excess batter.
5. Bake for 18–20 minutes turning once until some of the edges turn a nice golden color.
6. While the cauliflower is baking combine the buffalo sauce and melted butter in a small bowl.
7. Remove the cauliflower from the oven and drizzle the buffalo sauce mixture over the top and toss to coat.
8. Return the cauliflower to the oven and bake for an additional 5 minutes.
9. Remove the finished cauliflower from the oven and plate with some fresh veggies and a side of bleu cheese dressing.

Ingredients

• 2 ½ cups diced butternut squash
• 1 ½ cups dried organic chick peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can organic coconut milk
• 1 bunch of fresh spinach, rinsed and roughly chopped (you could also use kale here)
• 1 ½ cups freshly shelled peas (you can use frozen here, if you wish)
• 1-2 large tomatoes, diced
• 3 cups vegetable broth or water
• 3 tablespoons yellow curry powder
• 1 teaspoon kosher salt
• handful of fresh cilantro, roughly chopped (save some for serving)

Instructions

1. Rinse and sort through the dry chickpeas.
2. Cut the skin off the squash, remove seeds and cut into 1 inch square cubes.
3. Add all of the ingredients to your slow cooker besides the peas and spinach.
4. Cook on high for 6 hours.
5. About 20-30 minutes before serving add in the fresh peas and spinach, and give it a stir.
6. If your sauce seems to be a bit too thin or watery when it is done cooking, you could make a quick mix of cornstarch and hot water and pour a tablespoon or two of the mixture into the crock pot, allow it to simmer a bit longer. This will thicken it right up.
7. Serve over brown basmati or jasmine rice topped with fresh cilantro, mint or basil and maybe even some shredded coconut.

Ingredients

• 2 – 12 oz bags of fresh (not frozen) cranberries
• 1 cup of 100% pure apple juice (no added sugars)
• 1 large navel orange, washed
• 10 dried black mission figs, very finely chopped (make sure you cut the stems off)
• A dash or two of each: nutmeg, allspice, ground cloves

Instructions

1. Place the cranberries, apple juice, figs, spices, and ½ cup of water into a covered saucepan on medium heat.
2. Bring the mixture to a low boil for 10 minutes (until the cranberries “pop”), and turn down to low heat. Simmer (still covered) for 15-20 minutes, stirring occasionally.
3. Squeeze the juice from the orange into the sauce, and finely grate the orange zest (use the whole orange peel!) into the saucepan.
4. Keep on low heat (simmer) for another 15 minutes. Store in airtight container in fridge until ready to use. Serve cold for the best flavor.

Ingredients

• 1 can full-fat coconut milk
• 1 bag fresh cranberries
• 16 dried apricots
• 1 lb. seedless grapes, cut in half
• 2 apples, cut into bite-sized pieces
• ½ cup pecan halves
• 1 teaspoon vanilla extract

Instructions

This salad works best if you do the prep, let it sit overnight, then assemble shortly before eating. Trust me; it will be worth it!

Prep

1. Preheat the oven to 350 F. Put your mixing bowl and beater in the freezer, and place the can of coconut milk in the refrigerator.
2. Wash the cranberries and set a few aside for garnish. Place them in the bowl of a food processor with the dried apricots and grind them until the mixture has the consistency of relish. (It’s OK! Go ahead… sneak a little bite. It’s tangy and delicious!)
3. In a large bowl, toss the cranberry-apricot relish with the cut apples and grapes. Cover tightly and place in the refrigerator so they can get to know each other. Forget about them until the next day.
4. Spread the pecans on a baking sheet in a single layer and toast for 5-7 minutes until golden. Keep an eye on them; they can burn quickly. This step is optional, but it makes the flavors all that much tastier. When they’re cool, chop the pecans and set aside – be sure to save a few unchopped for garnish. Resist the urge to eat them immediately. If you’re feeling lazy, you can use untoasted pecans; it will be fine.

Assembly

1. When you’re ready to assemble the salad, take your can of coconut milk out of the fridge and put it in the freezer for 10 minutes, then…
2. It’s time to make the whipped cream! Remove the mixing bowl and beater from the freezer, pour the chilled coconut milk into the cold bowl, add the vanilla extract, and beat the mixture on the highest speed of your mixer until it looks like whipped cream. This takes about 5-7 minutes. Marvel at the creaminess!
3. When the cream is done, place the chopped pecans and fruit relish in a large bowl. Gently fold in the whipped cream and garnish with whole cranberries and nuts.
4. Enjoy!

Ingredients

• Cake:
• 1 cup pumpkin puree (NOT pumpkin pie filling)
• 1 cup Justin’s Maple Almond Butter
• (If you don’t want to buy maple almond butter, use plain + 1 tablespoon maple syrup.)
• ¼ cup honey
• 2 large eggs
• 1 ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ¼ teaspoon cardamom
• ½ teaspoon lemon zest
• Frosting
• 1/3 cup coconut butter
• ½ cup coconut oil
• ½ tablespoon honey
• 1 tablespoon maple syrup
• 1 teaspoon pure vanilla extract
• Optional-pecans for topping

Instructions

Directions:
1. Preheat oven to 350F.
2. Make the cake. In a medium sized bowl, combine all the cake ingredients and mix thoroughly to combine. Pour into an 8×8 oven-safe baking dish. Bake until completely cooked through, about 30 minutes.
3. Make the frosting. Place the coconut butter and coconut oil in a microwave-safe dish and heat until softened, but not melted. The length of time you need to nuke it will depend on the temperature in your house, so start with 30-second increments and repeat until you get the right consistency. Place the coconut butter and oil in a large mixing bowl, then add the honey, maple syrup, and vanilla extract. Beat until fluffy with a standing or hand mixer. If you don’t have a mixer, go at it with a whisk… and good luck to you!
4. Assemble! Allow the cake to cool completely. Completely. For real. When you’re sure it’s cooler than Mr. Mike Ness in Red Square in February, you may cut it into 9 or 16 squares. Dollop a spoonful of frosting onto each square and top with a nut. Do not snarf your cake yet – save it for Thanksgiving dinner!
5. Chill out. When all squares are frosted, cover lightly with plastic wrap and refrigerate. The frosting will firm up in the fridge and the texture transforms into a confection. Serve the cake squares chilled or at room temperature.

Ingredients

• 8 large Eggs
• 1 ½ TBS Oil
• 1/3 Cup Milk (dairy or nondairy)
• ¾ Cup Coconut Flour
• ¾ Cup Flax Seed Meal
• 2 ½ Tsp. Double Acting Baking Powder *(see note above)
• 1 Tsp. Sea Salt
• 1 ½ TBS Dried Rosemary
• 1 TBS Powdered Dried Sage
• 2 Tsp. Garlic Powder 
• 1 ½ Tsp. Apple Cider Vinegar (or other vinegar)

Instructions

1. Preheat oven to 325 degrees.
2.  In the bowl of a mixer beat the eggs until they start to bubble and froth around the edges.
3. Add in the Oil and Milk and continue beating.
4. Add in the remaining ingredients beat until filly mixed.  Oil a loaf pan or place a sheet of cut parchment into it. This bread is a little on the sticky side.  (a smallish loaf pan will work best as this loaf is a little on the smaller side)  Pour the very thick batter in. Smooth top.
5. Bake for 70-75 minutes. The bread should be firm to touch. It will not rise significantly- maybe just an inch or so.
To make the  dried bread crumbs for the stuffing: Cut slices of the bread into cubes. Place on a baking tray and cook at 300 degrees for 45 minutes -1 hour until dry. 
This recipe yields 1 full cookie sheet of bread crumbs. They can be made ahead and used in ANY stuffing recipe.

Ingredients

• Onion Topping
• 2-3 medium onions, very thinly sliced
• 2 eggs
• 3 tablespoons of heavy cream or coconut milk
• 2-3 tablespoons of coconut flour
• ½ cup coconut oil or tallow for frying (I use tallow)
•  
• Healthy Cream of Mushroom Sauce
• ½ cup butter
• ½ cup cream or coconut milk
• 1/3 of onion mix above
• 8-10 mushrooms, finely diced
• ½ tsp garlic powder
• salt and pepper to taste
• 4-5 egg yolks (You should have these left over if you are making the Sweet Potato Casserole)
• coconut milk or water to thin
•  
• Other
• 5 cans of cut or french style green beans (can also use fresh or 2-3 bags of frozen, just heat first to remove extra liquid)

Instructions

1. Thinly slice all the onions, separate, and put in medium bowl.
2. Add the two eggs and the heavy cream and mix well until evenly incorporated.
3. Add coconut flour and mix by hand until evenly coated (note:may use slightly more or less depending on your brand of coconut flour.)
4. Put tallow in large skillet and turn on medium high heat.
5. When hot, add the coated onions and evenly brown, turning occasionally.
6. When browned, remove from heat and set aside.
7. In medium sauce pan, melt butter and saute mushrooms until starting to brown, then add cream or coconut milk.
8. Whisk in egg yolks and spices and about 1/3 of the onion topping mixture and continue stirring until the yolks begin to cook and the mixture thickens.
9. Add extra milk or water if needed to thin (only a few tablespoons might be needed).
10. Drain green beans and pour into a 9×13 baking dish.
11. Pour the cream mixture over and mix well until incorporated.
12. Top with onion mixture and heat at 325 in oven until topping starts to crisp (but not burn!) and green beans are heated.
Enjoy!

Ingredients

For the Guinness Chocolate Cupcakes

• 1 cup stout (such as Guinness)
• 1 cup (2 sticks) unsalted butter
• ¾ cup unsweetened cocoa powder (preferably Dutch-process)
• 2 cups all purpose flour
• 2 cups sugar
• 1 ½ teaspoons baking soda
• ¾ teaspoon salt
• 2 large eggs
• 2/3 cup sour cream

Ganache Filling

• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons butter, room temperature
• 1 to 2 teaspoons Irish whiskey (optional)

Baileys Frosting

• 2 ½ to 4 cups confections sugar; enough to reach desired consistency
• 1 stick (½ cup or 4 ounces) unsalted butter, at room temperature
• 3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Instructions

Make the cupcakes:

1. Preheat oven to 350°F. Line 24 cupcake cups with liners.
2. Put the butter with the beer in a sauce pan over medium heat and bring to a simmer.
3. Whisk in cocoa powder until smooth.
4. Cool slightly.
5. In a large bowl, whisk the flour, sugar, baking soda and salt.
6. In a mixer bowl, beat the eggs and the sour cream together.
7. Add the beer/butter/cocoa mixture and beat to combine.
8. Add the flour mixture and beat briefly just to combine.
9. Using a rubber spatula, fold the batter until completely combined, making sure to incorporate little pockets of flour on the bottom so that the batter is of equal consistency everywhere.
10. Fill the cupcake liners about 2/3 of the way if you want flatter cupcakes and ¾ if you want domed.
11. Bake for about 17 minutes, or until a toothpick or a slim knife inserted into the middle of a cupcake comes out clean.
12. Cool completely to room temperature.

Make the filling:

1. Chop the chocolate and transfer it to a heatproof bowl.
2. Heat the cream until simmering and pour it over the chocolate.
3. Let it sit for one minute and then stir until smooth.
4. Add the butter and whiskey (if you’re using it) and stir until combined.

Fill the cupcakes:

1. Let the ganache cool until thick but still soft enough to be piped.
2. Using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. (I went about half to 2/3 of the way down and used a small knife to help me extract the centers.)
3. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting:

1. In a large mixer bowl, whip the butter for several minutes until very light and fluffy.
2. Slowly add the powdered sugar, letting it incorporate, until the butter becomes thicker and stiff (you will know when this happens).
3. Slowly drizzle the Bailey’s (or milk or cream or a combination thereof) and whip until combined.
4. Ice and decorate the cupcakes. (It was difficult to spread the frosting with the opening for the ganache. It was easier to pipe little stars of frosting with a piping bag.)

Ingredients

• 2 cups flour
• 2 sticks butter, chilled (=1 cup =226 grams)
• 1 egg yolk
• 8 ounces sour cream (~1 cup)
• 4 ounces walnuts, finely chopped (~113 grams)
• 1 teaspoon cinnamon
• ¾ cup sugar

Instructions

1. Using hands or metal chopper, blend flour and butter together.
2. Add egg yolk and mix well.
3. Add sour cream, mix well.
4. Chill.
5. Combine finely-chopped walnuts, cinnamon and sugar in a bowl.
6. Roll out a portion of the chilled dough *very thinly* on a floured surface.
7. Spread with equal portion of the nut mixture.
8. Cut into triangles and roll beginning with the wide end first; shape into horns.
9. Bake at 350 degrees F (175 C) for 20-25 minutes, depending on your oven or until golden brown.

May be frozen.
May also be sprinkled with powdered sugar when ready to use. (We haven’t done this in many years, but it is a pretty decoration.)

Ingredients

• 1 ca (28 oz) whole tomatoes
• 1-2 chipotle chiles in adobo
• ½ cup roughly chopped cilantro
• 1 tbsp oil
• 1 large white onion, sliced
• 3 garlic cloves, minced
• salt
• 8 ounces tortilla chips
• 1 ½ cup shredded chicken (rotisserie works well)
• ¼ cup crumbled cotija cheese
• ¼ cup crema or sour cream thinned out with the juice of one lime
• avocado, cubed

Instructions

In a blender, combine the tomotoes with their liquid, the chipotles, and half of the cilantro, blend until almost smooth.
In a large, deep skillet, heat the oil and add half the onion. Cook until lightly browned, about 5 minutes. Add the garlic and cook 1 minutes. Pour in the tomato puree and cook, stirring, until thickened, about 5-7 minutes. Remove from heat
Put chips on plate, add sauce, shredded chicken and cheese. Add crema and cilantro. top with avocado if desired. Serve immediately.

Ingredients

• 1 ½ lbs. chicken breast cut up in bite size pieces
• 1 stick butter
• 3 cloves garlic
• 1 large onion in strips
• 1 red yellow and orange pepper cut into strips
• 1 pkg. mushrooms sliced
• cherry peppers to taste
• 1 cup parmesan cheese
• 30 oz. tomato sauce
• 1 14oz. can diced tomatoes
• ½ pint heavy cream
• 1 lb. rigatoni cooked

Instructions

In a large sauce pan cook chicken, garlic, onion, peppers and mushrooms till crisp tender. Add tomatoes and cherry peppers to taste and cook till desired crispness. Lower heat and add parmesan cheese and heavy cream. Heat through but do not let boil. You can add cooked rigatoni to pot or put pasta individually in bowls and top with sauce. Top with additional parmesan cheese if desired.

Ingredients

• 2 large Cucumbers (or a few small) , thinly sliced on mandolin
• ½ red onion, thinly sliced on mandolin
• salt
• fresh ground black pepper
• 2 tsp sugar (I used xylitol)
• ½ cup balsamic vinegar
• 2 tbsp dill weed

Instructions

Mix vinegar, salt, pepper, sugar and dill weed in small bowl. Pour over cucumbers and onion. Let marinate in the fridge for a few hours before chilling.

Ingredients

• Aluminum foil sprayed with non-stick spray
• 8 oz. cream cheese
• pesto
• 1 tomato, diced small
• shredded cheese
• black pepper and olive oil triscuits

Instructions

Spray the foil with non-stick spray; lay cream cheese block in middle of foil. Spread pesto on top and then the diced tomato.
Top with shredded mozzarella or Italian blend cheese.
Wrap up in the foil and put on the grill until it is warm and cheese is melted.
Serve with the crackers
YUM

Ingredients

• 7 oz. pkg. tortellini
• 10 oz. pkg. frozen peas
• 4 tbsp. wine vinegar
• Juice of 1 lemon
• 1 clove garlic, crushed
• ½ c. olive oil
• 3 tsp. Dijon mustard

Instructions

1. Cook the tortellini; drain and set aside.
2. Rinse peas in cold water; drain and set aside
3. Mix with wire whisk, pour over tortellini and peas and mix
4. Before serving sprinkle with Romano or Parmesan cheese and pepper.

Ingredients

• ¾ cup long-grain rice
• 3 tbsp orzo (check the pasta aisle)
• 1 cup hot water or chicken stock
• 2 tbsp butter
• 1 tsp salt
• Pinch pepper

Instructions

Wash the rice several times with warm water and drain. Then cover the rice with hot water and leave for about 15 minutes, then drain. Place the orzo in a medium sized pot. Stir continuously on medium-low heat, until the colour turns light brown. Add the butter and rice in the cooking pot. Saute the rice with butter for 2-3 minutes while stirring. Pour 1 cup of hot water or chicken stock in it. Add salt and pepper. Turn the heat to low and cook until the rice absorbs all the water.

Take the cooking pot away from the heat. Open the lid, place a clean kitchen towel across the top of the pot on the rim and put the lid on it. Let the Pilaf stand for about 5 minutes. We call this brewing time. Then serve.

Ingredients

• 500 gr flat beans
• 50 ml extra virgin olive oil
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1 tbsp sugar
• 2 tomatoes, diced
• 1 tbsp crushed tomato
• 1 ½ cups water
• Salt

Instructions

First, wash the beans, trim both ends and shave along the sides with a knife. In a large pot place the onion and olive oil. Cook them together for about 3-4 minutes. Add the beans, garlic, salt, sugar, tomatoes and crushed tomato. Pour in 1 cup of water. Leave the lid half open and cook for 35-40 minutes, and add another half cup of water midway through. If needed, you can add more water later.

Let cool for half an hour, then place in a service plate. Pour in a little bit of extra virgin olive oil again. Let cool in the fridge. This dish is served cold as a side.

Ingredients

• 1 ½ pound beef round steak or lean stew beef
• Salt and pepper
• 1/3 cup all purpose flour
• 2 teaspoons curry paste (such as Thai Red Curry Base)
• 2 cloves garlic, chopped
• 1 red bell pepper, thinly sliced
• 2 medium onions, thinly sliced
• 2 cups canned whole tomatoes, chopped
• 2 cups well-stirred canned unsweetened coconut milk
• 2 tablespoons fresh lime juice
• ½ cup sliced scallion greens
• ½ cup coarsely chopped fresh cilantro sprigs
• ½ cup coarsely chopped basil or Thai basil leaves

Instructions

Combine flour with salt and pepper to taste and coat meat in flour mixture. Combine coconut milk with curry paste, mix thoroughly and place in bottom of crockpot with garlic, pepper, onion, chopped tomatoes.

Simmer on the low heat setting for 6-8 hours, stirring occasionally, until vegetables are soft and meat is cooked through. Season to taste with lime juice, and add more salt if necessary.

Sprinkle beef curry with scallions, cilantro, and basil and serve over rice.

Ingredients

• 4 medium tart cooking apples, sliced (4 cups)
• ¾ cup packed brown sugar
• ½ cup Gold Medal® all-purpose flour
• ½ cup quick-cooking or old-fashioned oats
• 1/3 cup butter or margarine, softened
• ¾ teaspoon ground cinnamon
• ¾ teaspoon ground nutmeg
• Cream or Ice cream, if desired

Instructions

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Ingredients

Dough

4 large russet potatoes
½ teaspoon salt
1 tablespoon butter, softened
2 eggs, beaten
¼ cup farina
1 cup all-purpose flour, or as needed

Filling

12 Italian prune plums
12 cubes white sugar

Bread Crumbs

½ cup butter, melted
¼ cup white sugar
1 cup dry bread crumbs

Garnish

Additional melted butter and sugar for garnish (optional)

Instructions

1. Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance.
2. In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.
3. Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close.
4. On a floured surface, roll out the dough to ¼ inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal.
5. Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.
6. Melt the remaining ½ cup of butter in a small skillet over medium heat. Stir in bread crumbs, and ¼ cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.

Ingredients

• 4 cups broccoli cuts fresh or 16 ounces frozen broccoli cuts or 2 (10-oz.) packages frozen broccoli cuts
• 3 cups chicken broth
• 2 medium onions – chopped
• 1 teaspoon thyme
• 1 bay leaf
• 2 small garlic cloves
• 4 tablespoons butter or margarine
• 2 tablespoons King Arthur Unbleached All-Purpose Flour
• ½ teaspoon salt
• 1 dash pepper
• 2 cups milk – half and half, or evaporated milk

Instructions

Combine chicken broth, onions, broccoli, thyme, bay leaf and garlic cloves.

Bring to a boil. Simmer, partially covered, for 10 minutes. In a small saucepan, melt butter. Stir in flour, salt and pepper. Add milk gradually, stirring constantly until all milk is added; mixture will be lumpy at first, but will smooth out as you keep stirring. Cook, stirring occasionally, till mixture bubbles and thickens.

Remove and discard bay leaf from broccoli/broth mixture. Puree in batches in blender or food processor for 30 seconds, or until very smooth.

Transfer to large bowl. Add milk mixture, stirring until well combined. Adjust seasoning. Serve hot.

Ingredients

• 2 cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup butter, softened
• 1 cup sugar
• 3 large eggs, room temperature
• 2 teaspoons vanilla
• ¾ cup milk

Instructions

Preheat oven to 350°F. Grease and flour 2 9-inch cake pans.

In bowl, combine flour, baking powder, and salt with a wire whisk.

Cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix until completely combines. Slowly add flour alternately with milk. At end of addition batter should be smooth. Divide between 2 pans.

Bake Yellow Cake Recipe for 20 to 25 minutes. Cool 5 minutes in pan, then invert onto a rack and cool completely before frosting.

For a 9 × 13 pan − Baked at 350 degrees F. for 30 to 38 minutes.

Ingredients

• 3 tablespoons butter
• 3¾ cups confectioners’ sugar (1 pound box)
• 4 to 5 tablespoons orange juice (approximately)
• 1½ teaspoon finely grated orange peel
• few grains salt

Instructions

1. Cream butter;
2. Add sugar gradually, alternating with enough orange juice to make frosting the right consistency for spreading;
3. Stir in orange peel and salt.

Ingredients

• 2 cups corn
• ¼ cup cornmeal
• ¼ cup flour
• 1 egg
• 1 tablespoon green curry paste (or red curry paste)
• 1 green onion (chopped)
• 1 handful cilantro (chopped)
• 1 birds eye chili (thinly sliced)
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 tablespoons oil
• ¼ cup sweet chili sauce

Instructions

1. Mix the corn, corn meal, flour, egg, curry paste, green onion, cilantro, chili, fish sauce and lime juice in a bowl.
2. Heat the oil in a pan.
3. Spoon the corn mixture into the pan to form patties and cook until golden brown on both sides, about 2-4 minutes per side.
4. Serve with sweet chili sauce.
 

Ingredients

• 4 cervelas or 1.25 lb. Lyonnais sausage
• 3 ½ oz. Gruyere or Emmentaler cheese
• 2 gherkins or cornichons
• 1 small onion
• 2 tomatoes
• 1 hard-boiled egg
• chopped chives

Vinaigrette

• 1 tbsp. mustard
• salt and pepper
• 6 tbsp. oil
• 3 tbsp. vinegar
• 1 tbsp. mayonnaise

Instructions

1. Skin the sausage(s) and slice or cut into cubes or strips.
2. Cut the cheese into cubes or strips likewise.
3. Chop the gherkins and onion finely.
4. Mix together all ingredients for the vinaigrette and pour it over the salad. Toss well to coat.
5. Slice the tomatoes and hard-boiled egg and arrange on top.
6. Sprinkle with chives and chill well.

Ingredients

• 2 cups water
• ½ cup quick-cooking grits
• 4 Tbsp butter
• ¾ cup shredded sharp cheddar or jalapeno jack cheese
• ¼ tsp salt
• 2 large eggs
• 1/3 cup milk
• ¼ cup freshly grated Parmesan cheese
• Pinch paprika (optional)

Instructions

Preheat oven to 350. Grease 8x8 glass or ceramic baking dish or six 6 ounce ramekins.
In 2 quart saucepan, heat water to boiling on medium high. Reduce heat to low. With wire whisk, gradually stir in grits. Continue whisking to eliminate any lumps. Cover and cook 10-15 minutes or until water is absorbed and grits are creamy. Transfer to large mixing bowl. Stir in butter, cheese and ¼ tsp salt until mixed.
In separate small bowl, whisk eggs and milk until combined, then whisk into grits.
Pour mixture into prepared pan or ramekins. Sprinkle with parmesan, and paprika if you like. Bake uncovered, 45-60 minutes in baking dish (30 in ramekins) or until top is golden, puffed up and toothpick inserted in center comes out clean.

Ingredients

• 1 ½ cup sorghum flour mix*
• 1 tsp xantham gum
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup butter, softened
• ¾ cup brown sugar
• 1/3 cup white sugar (I used ¼ cup)
• 2 tsp vanilla extract
• 1 large egg
• ½ cup peanut butter chips (Partially Hydrogenated Oil free)
• ½ cup chocolate chips (we used semi-sweet)
• ¼ cup chopped walnuts (optional)
•  
• Sorghum Baking Mix
• 1 part sorghum flour
• 1 part corn or potato starch
• 2/3 part tapioca flour

Instructions

Mix flour, salt, baking soda and xantham gum in a bowl.
Beat butter and sugars until creamy in a separate bowl. Add vanilla and eggs. Beat until smooth.
Add flour mix to butter and sugar mix.
Stir in chips.
Chill for at least one hour.
Preheat oven to 350.
Grease cookie sheets and drop by tablespoonful.
Bake 10-12 minutes. We did 10 minutes and the cookies were just the right blend of crispy edges and doughy inside.
Let cool on sheet for a few minutes.
Eat while warm! Or freeze for “Special Snack” Fridays.

Ingredients

Dry ingredients:

• 2 cups/250g flour
• 2 tbsp/31g sugar
• 4 tsp/21g baking powder
• 1 tsp/5g baking soda
• 1 tsp/5g fine salt

Wet ingredients:

• 2 cups/500ml buttermilk (2 cups/500ml milk & 2 tbsp/32ml lemon juice)
• 4 tbsp/60g melted butter
• 1 tsp/5g vanilla extract
• 2 beaten eggs

Additional:

• ½ cup/125g butter for greasing pans
• ½ cup/125g butter for topping
• ½ cup/125ml maple syrup for topping

Instructions

1. Combine the dry ingredients in a bowl; whisk; set aside
2. Combine the wet ingredients in a bowl; whisk; set aside
3. Add the wet ingredients to the dry and whisk until just combined
4. Fry in a pan with butter
5. Top with maple syrup and devour

Don’t skimp on the ingredients here. Use real butter and real vanilla extract, but especially real maple syrup and real buttermilk. The buttermilk might be a bit of a problem, depending on geography; in that case, there are good substitutes for buttermilk online. We use a tbsp. of lemon juice per cup of milk.

Ingredients

• 3 cups peeled and diced sweet potatoes
• 1 onion, chopped
• 2 cups (1 can) black beans
• 1 4oz can diced green chilis
• 1 tsp cumin
• ¾ tsp cinnamon
• ½ tsp salt
• 8 flour (or corn tortillas)
• 1 ½ cups shredded cheddar cheese (leave out if vegan)
•  
• Easy Enchilada Sauce
• 2 cups tomato sauce (I use Trader Joes’ Organic Marinara)
• 3 cups water
• ½ tsp garlic powder
• ½ tsp onion powder
• 3 tbsp chili powder
• 4 tbsp cornstarch

Instructions

Saute sweet potato and onion in large fry pan in 1 tbsp oil until tender. Add water as needed to prevent sticking.
Add beans, chilis, cumin, cinnamon and salt to sweet potatoes and cook until heated through.
Pour about 1 cup of prepared enchilada sauce (Trader Joes) or your own (see below for the easy recipe I use) in bottom of 9x13 baking dish.
Stuff each tortilla with some cheese and some of the black bean-sweet potato mix). Roll up and place, seem side down in baking dish.
Pour more enchilada sauce over top and sprinkle with more cheese if you want.
Cover with foil and bake at 350 for 20-30 minutes. Serve with fresh chopped cilantro, salsa, guacamole and/or sour cream.

Enchilada Sauce: Combine ingredients in sauce pan and cook, stirring constantly until the mix boils and thickens. About 7-10 minutes.

Ingredients

• 6 slices bacon
• 3 potatoes, peeled and diced
• 1 14 oz. can chicken or vegetable broth
• ½ cup chopped onion
• 1 ½ cups leeks chopped
• 1 small carrot, grated
• 1 Tbsp. parsley flakes
• 1 tsp. thyme
• ½ tsp. each black pepper and celery seed
• 3 Tbsp. flour
• 3 cups milk (I substitute 8 oz. cream for part of the milk)
• 8 ozs. shredded cheddar cheese
• 2 green onions, sliced thinly(optional)

Instructions

In a large saucepan, cook bacon till crisp; remove bacon and set aside. Drain off grease leaving enough to cook onion in. When cooked, add potatoes, broth, leeks, carrot, parsley, celery seed and black pepper. Cover and simmer till potatoes and leeks are tender @ 15 mins. Combine flour and milk(and cream if using) and whisk till smooth. Add to soup and bring to boil; stir 2 mins. Add chopped clams if using. Add cheese & stir till melted. Add bacon, crumbled. Garnish bowls with chopped onions if desired.

Ingredients

• 4 cups shredded chicken meat (pulled from rotisserie chicken)
• 2 garlic cloves, chopped
• ½ large onion, chopped
• 1 4 oz can green chilis
• 1 tbsp Olive oil
• ½ tsp cumin
• ½ tsp chili powder
• 2 quarts chicken broth
• salt and pepper
• juice from one lime
• 1 avocado, diced
• chopped cilantro
• shredded cheddar cheese
• tortilla chips

Instructions

Finely chop 2 garlic cloves and ½ a large onion. Open a 4-ounce can of diced green chilies (optional).
In a soup pot, sauté it all in a tablespoon of olive oil for 1 minute. .
Stir in ½ teaspoon each of cumin and chili powder. Sauté for 5 minutes more.
Add 2 quarts of chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
Add the shredded chicken and salt and pepper to taste. Cook until warmed through, then remove from heat.
Stir in a diced ripe avocado, a handful of chopped cilantro, and the juice from 1 lime.
Serve, topped with a handful of tortilla chips and shredded cheddar cheese.

Ingredients

• 2 c. whole wheat flour
• ½ tsp. salt
• 4 tsp. baking powder
• ¾ to 1 c. milk (if you use butter milk add ¼ tsp. baking soda)
• 2 tbsp. vegetable oil

Instructions

Stir together all dry ingredients. Add ¾ cup milk and oil stir until just moistened. Add more milk if necessary. You make muffins or drop biscuits, by adding more milk cook on greased cookie sheet or muffin pan. Cook 400 degrees for 10 to 12 minutes until golden brown.