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 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

• 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 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

• 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

• 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

• 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

• 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 – 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

• 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

• 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

• 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

• 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

• 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

• 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.

Ingredients

• 1 ¼ lb grass fed ground beef
• 1 tsp + pinch allspice
• 1 tsp + pinch thyme
• 1/8 tsp + pinch cinnamon
• 1/8 tsp + pinch nutmeg
• 2 tsp apple cider vinegar
• 2 tsp soy sauce
• pinch garlic powder
• 2 tbsp finely chopped onion
• 1 packet stevia

Instructions

Mix dry spices together and add to meat. Add liquids and onion. Mix some more. Shape into 4 or 5 burgers. Grill.

Ingredients

• 4 cups chicken meat pulled from 2.5-3 lbs cooked rotisserie chicken, shredded
• 3 cloves garlic, chopped
• ½ large onion, chopped
• 4 oz can green chilies
• 1 tbsp olive oil
• ½ each cumin and chili powder
• 2 quarts chicken broth
• 1 avocado, diced
• handful of chopped cilantro
• juice from 1 lime
• Garnish with tortilla chips and shredded cheddar cheese, to taste

Instructions

1. In a soup pot, saute the garlic, onion and green chilies in olive oil for 1 minute.
2. Stir in cumin and chili powder. Saute for 5 more minutes.
3. Add chicken broth. Bring to boil, then reduce and simmer for 5 minutes.
4. Add shredded chicken. Cook until warmed through, then remove from heat.
5. Add juice from one lime, handful of chopped cilantro and diced avocado.
6. Serve, topped with a handful of tortilla chips and shredded cheddar cheese.

Ingredients

• 1 cup chopped dried apricots
• 1 ½ cups boiling water
• ¼ cup maple syrup, brown rice syrup, agave nectar, or honey
• ¼ cup oil
• 1 cup apricot soak water
• ¼ cup orange juice
• 1 teaspoon vanilla extract
• 1 cup whole wheat pastry flour
• 1 cup whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup wheat germ
• 1 cup walnuts, chopped

Instructions

Place apricots in heatproof bowl. Pour boiling water over apricots and let sit about 15 minutes. Drain apricots, reserving 1 cup of the soak water.
Preheat oven to 350ºF. Oil a loaf pan. Beat together sweetener, oil, apricot soak water, orange juice, and vanilla. In separate bowl, sift together flours, baking powder, baking soda, and sea salt. Stir in wheat germ. Stir in liquid ingredients until just mixed. Gently fold in apricots and nuts. Pour into prepared loaf pan. Bake 45 to 55 minutes, or until tester inserted in center of loaf comes out dry. Remove from pan and cool completely on wire rack. For added flavor and moistness, wrap loaf and let sit overnight.

Makes 1 loaf

Variation

Apricot-Nut Muffins: Prepare batter as directed. Pour into oiled muffin tins. Bake about 20 minutes or until tester inserted in center comes out dry.

Ingredients

• 1 avocado, skinned and seeded
• 1 peeled, seeded, chopped cucumber
• 1 cup of buttermilk (we used half yogurt, half water)
• Juice of half a lemon
• 1 tablespoon of chopped scallions, shallots or garlic
• Cumin and salt to taste

Instructions

Put everything in the blender. Puree.
Dinner is poured.

Ingredients

• 1 lb ground beef (we used venison)
• 1 jar Ragu Old World Style Sauce (we used Alessi Brand)
• 1 package frozen chopped broccoli, thawed and squeezed dry (we used fresh chard-sautéed with olive oil)
• 2 cups shredded mozzarella cheese (we used a mix of sheep ricotta and goat cheddar)
• 1 bag refridgerated pizza dough

Instructions

1. Brown ground been in skillet; drain. Season with salt and pepper (we also added Chesapeake Bay Old Sauce Sauce Company’s Meat Marinade and Sauce).
2. Stir in Ragu; bring to a boil. Turn into 2 quart baking dish.
3. Top with broccoli, then cheese. Press dough over dish, sealing edges.
4. Bake at 375 for 20 minutes or until crust is golden.
5. Let stand for 10 minutes.

Ingredients

Ganache Frosting
12 oz bittersweet chocolate, chopped
1 ½ cups (12 oz) heavy cream
1 tsp vanilla extract

Cake
1 cup (8 oz) stout beer (We used Guinness, of course)
1 cup (8oz) unsalted butter
¾ cup unsweetened dutch-process cocoa powder
2 cups (8 oz) whole wheat flour (traditional or white whole wheat)
2 cups (14 oz) sugar
1 ½ tsp baking soda
¾ tsp salt
2 large eggs
6 tbsp (3 oz) sour cream (I used full fat greek yogurt)
1 cup (6 oz) bittersweet or semisweet chocolate chips (optional)

Instructions

Ganache: Make the frosting first, since it needs time to set up in the fridge. Place the chopped chocolate in a large heatproof bowl. Bring the cream to a simmer in a heavy medium saucepan. Pour the hot cream over the chocolate, and stir until the mixture is completely smooth. Stir in the vanilla. Refrigerate until the icing is spreadable, stirring occasionally, about 2 hours.

Cake: Preheat oven to 350. Grease and flour two 9 inch round cake pans. Place the stout and butter in a large heavy saucepan, and bring to a simmer over medium heat. Remove the pan from heat, add the cocoa and whisk until the mix is smooth. Set aside to cool.

Whisk together the flour, sugar, baking soda and salt in a large bowl. Beat together the eggs and sour cream in a large mixing bowl. Add the stout chocolate mixture, mixing to combine. Add the flour mixture and mix together at low speed. Scrape the sides and bottom of the mixing bowl, add the chocolate chips if using and mix again for 1 minute. Pour batter into prepared pans.

Bake the cake until a cake tester inserted in the center comes out clean, 45-50 minutes. Remove the cakes from the oven and cool on a rake for 10 minutes, then turn out of its pan onto the rack to cool completely.

Assembly: Frost as you would any layer cake. You got it from here right? I am tired of typing.

Ingredients

• ½ cup butter
• 2/3 cup brown sugar
• 3 tbs maple syrup
• 12 1 ½ in. slices of challah bread
• 6 eggs
• 1 cup half and half
• 2 tsp vanilla extract
• ¼ tsp salt
• ¼ cup orange juice
• ½ cup sugar

Instructions

1. Preheat oven to 350°F. Butter a 9 × 9 in. baking dish.

2. In a sauce pan, melt butter, brown sugar and maple syrup just until it begins to boil and turn brown, like caramel. Carefuly pour it into the baking dish.

3. Trim crusts off the bread and arrange it evenly over the caramel. In a medium bowl, whisk together the eggs, half and half, vanilla, orange juice and sugar. Pour over the bread. Let bread soak up the liquid for 5-10 minutes. Bake in 350°F oven for 35 minutes, until golden. cut into squares.

4. Serve with the caramel from the bottom of the pan spooned over and stawberries and whipped cream.

Ingredients

• 3 tbsp (1 ½ oz) orange juice
• 1 cup (8 oz) lukewarm water
• 2 tbsp (7/8 oz) vegetable oil (I used extra virgin olive)
• 3 cups (12 oz) traditional whole wheat flour (I used 1 cup stone ground whole wheat and 2 cups white whole wheat)
• 2 tbsp (1 oz) firmly packed brown sugar
• 1 ¼ tsp salt (I used Celtic Sea Salt)
• ¾ cup (3 oz) walnuts or pecans, finely chopped ( I used walnuts, very finely chopped, almost powdered)
• 2 ½ tsp instant yeast (I used dry active, mixing it with the oj, water and brown sugar to proof it)

Instructions

Combine all the ingredients and mix until just moist. Let sit for 45 minutes, then knead-by hand, mixer or bread machine-until you have soft, smooth dough. I kneaded by hand for a long time (10-12 minutes) and never reached a “soft” dough. Everything turned out great anyway.
Don’t add extra flour while kneading whole grain yeast breads, its makes them more dry and dense. Oil your hands if necessary.
COver and allow the dough to rise until its puffy and nearly double in bulk, 1-2 hours.
Lightly grease a 8 ½ × 4 ½ inch loaf pan. Gently deflate (just squeeze, no need to “punch down”) dough, and shape into log. Place it in prepared pan.
Cover it gently with lightly greased plastic wrap and allow to rise till it’s crowned about 1 inch over the rim of the pan, 1 ½ to 2 ½ hours.
Near the end of rising, preheat over to 350.
Uncover and bake bread for 40 minutes, tenting it with foil after 15 minutes. The bread is down when its golden brown and an instant-read thermometer inserted into center reads 190 degrees F.
Remove it from the oven, and after a minute or two turn it out onto a rack.
Brush with melted butter if you desire. This will keep the crust soft. (I did not).
Cool the bread for 30 minutes before slicing.

Ingredients

• 1 lb frozen strawberries or other fruit
• ½ cup yogurt, creme fraiche, or silken tofu
• ¼ cup sugar, more or less
• Water, as needed

Instructions

Put all ingredients except the water into a food processor, and process until pureed and creamy, stopping to scrape down the sides as of he bowl as needed. If the fruit doesn’t break down completely, gradually (a tablespoon or two at a time) add some water through the feed tube, being careful not to over-process the sorbet into liquid. Serve immediately or freeze. To serve later, allow 10-15 minutes for the sorbet to soften at room temperature.
Makes 2 cups.

Ingredients

¾ cup flour (I used whole wheat pastry)
½ tsp salt
1 tsp baking soda
1 egg
1 cup buttermilk (I used unsweetened almond milk with lemon juice)
3 tbsp butter, melted

Raspberry Topping
1 tbsp butter
1 tbsp water
1 tbsp sugar
2 cups raspberries (blueberries, blackberries or all three)

Apple Topping
1 tbsp butter
1 tbsp honey
2 apples, cut into eighths (pears or both)
2 tbsp water

Instructions

1. Combine flour, salt, baking soda.
2. In a separate bowl, whisk the egg with the buttermilk.
3. Pour the buttermilk mixture into the flour mixture. Mix gently to combine.
4. Add the butter and mix gently. The batter should be combined but lumpy. Let the batter rest for 5 minutes.
5. Warm a skillet over medium heat (if you use whole grains ,use a slightly lower temperature). Pour the batter to make a pancake of your desired size. When the batter bubbles on top, the pancake should be flipped.

Raspberry Topping
1. Place butter, water and sugar in a saucepan over high heat. Bring to boil.
2. Add the raspberries and warm them through until they are soft.

Apple Topping
1. Melt the butter in a saute pan with the honey.
2. Add the apple slices to the pan in one layer. Saute until caramelized and soft.
3. When caramelized, remove the apples.
4. Deglaze the pan with the water and combine this liquid with the apples.

Ingredients

• 3T fresh lime juice
• 1T fresh grated ginger
• 1t honey
• 4T olive oil
• 1t salt
• ½t ground pepper
• 2 cans canned black beans, drained
• 2 medium red papayas, peeled, seeded, and cut into ½” cubes
• ½ small red onion, thinly sliced
• ½ cup mint, coarsely chopped

Instructions

1. Mix the lime juice, ginger, honey, olive oil, salt and pepper in a small bowl. Set aside.
2. Combine the black beans, papaya and onion in a large bowl. Pour dressing over and mix gently.
3. Refrigerate for 30 minutes for flavors to combine.
4. Add mint, toss and serve.
5. Yum!

Ingredients

• ½ head of lettuce (I now use ‘romaine’ lettuce), chopped
• ¼ head of cauliflower (I usually use more), chopped into small flowers
• 1 pack baby sweet peas, thawed (not cooked)
• 1 cup or more chopped celery (again, I don’t measure)
• ½ lb. bacon, fried crisp then crumbled
• 1 cup of mayo (I add 2 tsp. lemon juice)
• 1 cup parmasean cheese (or less)
• 1 pack “Good Season Italian Mix” [dry]

Instructions

Layer in bowl in order given. Cover tightly, put in ‘fridge for 24 hours.

May toss lightly, before serving.

MY (Patty’s) NOTES: I really don’t measure the ingredents any more, I just make sure it covers a nice layer. I’ve used more bacon, too. I tried using turkey bacon (which we usually eat anyway) but it didn’t stay crisp. The reason I add lemon juice to the mayo is, I mix and mix it ‘till it becomes nice and smooth. This way, it kinda ‘pours’ over the previous layer. You also know that it still tastes delicious the next day, thus at that point, it may be called 48 hours salad.

Ingredients

• 1 butternut squash about 2 lbs
• ½ tsp salt
• ¼ tsp each ground white pepper and freshly ground nutmeg
• 3 to 3 ½ cup flour, plus more for shaping (I used whole wheat pastry flour)
• 3 tbsp butter, melted
• ½ cup freshly shredded parmesan cheese, plus more at the table
• Freshly ground black pepper

Instructions

1. Bake or microwave squash until tender. Peel off skin and place flesh into bowl. Puree with hand mixer until smooth.
2. Combine 2 cups of the mashed squash with ½ tsp salt, white pepper and nutmeg. Stir in flour, 1 cup at a time until a dough forms (it will pull away from side of bowl).
3. Turn dough onto well floured surface. WIth well floured hands, kneed dough 10 to 12 times.
4. Divide dough in half and cover 1 batch with plastic wrap. Roll the other batch into a ¾ inch thick rope and cut into ½ inch long pieces. Put pieces on a floured baking sheet and set aside. Repeat with remaining dough.
5. Bring a large pot of salted water to a bowl. Boil gnocchi until they rise to the surface, about 4 minutes, cook 30 seconds longer and then lift with a slotted spoon, making sure water drains from gnocchi, and place in a large serving bowl. Gently toss with butter, cheese and a sprinkling of black pepper. Serve hot and pass extra cheese at the table.

Ingredients

• 1 cup whole wheat pastry flour
• ¾ cup almond meal
• 2 tsp baking powder
• ¾ creamy natural (no sugar, no added oils) peanut butter
• ½ cup salted butter
• ¾ cup agave syrup
• 2 eggs
• ¼ cup milk ( I used unsweetened almond milk)
• 1 tsp vanilla extract
•  
• Frosting:
• ½ cup creamy peanut butter
• ¼ cup butter, softened
• 1 cup confectioners sugar
• ¾ cup cacao powder
• ~1/3 cup milk or enough to bring to spreadable consistency

Instructions

1. Heat over to 325.
2. Whisk flour, almond meal and baking powder in medium bowl.
3. In large bowl, beat peanut butter and butter. Add agave and mix for about 2 minutes, until smooth and creamy.
4. Add eggs, one at a time.
5. Add the flour mixture in parts, alternating with milk.
6. Stir in vanilla.
7. Pour ¼ cup into muffin cups, I used heart shaped silicon cups.
8. Bake 25-27 minutes until golden brown.
9. Frosting:
10. Beat peanut butter and butter until smooth. Add sugar and cacao powder. Add milk to thin to spreadable consistency.

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 onion, chopped
• 6 stalks celery, chopped
• 6 carrots, chopped
• 6 potatoes, chopped
• broth, veggie or chicken
• ½ gallon Milk-2%, or unsweetened soy
• 2 bags frozen sweet corn
• 3 cups shredded cheese, cheddar or soy cheddar
•  
• *All ingredients are approximations. Use more or less to suit.

Instructions

Dump oil into large saucepot on medium burner.
Add onions, celery, carrots and potatoes. Saute for 5 minutes.
Pour in enough broth to cover veggies and bring to a boil. Reduce to simmer and cook until veggies are soft, about 20 minutes. Smoosh some of the potatoes.
Add about ½ gallon of milk and the frozen corn. Bring to boil again-gently as to avoid scorching the milk.
Reduce heat to a simmer. Cook for another 20-30 minutes until all veggies are tender and flavors are melded. Add cheese and stir until melted, another 5 minutes.
Serve with some crusty whole grain bread and a salad. Yummy!
 

Ingredients

• ½ teaspoon ground saffron (two packets)
• 3 tablespoons olive oil
• 3 medium sweet potatoes, cubed
• 1/3 cup fresh thyme
• 1 28oz can of whole plum tomatoes
• 4-6 cloves of garlic, crushed
• 1 large onion, sliced
• 1 large shallot, sliced (optional)
• 1 bulb of fennel, with feathery, sliced
• 2 lbs of boneless chicken breast, sliced
• Salt and pepper
• 4 bayleaves

Instructions

Sautee chicken in dutch oven with olive oil until the outside is just cooked. Add onions, garlic, shallots, and fennel, sautee breifly. Add can of tomatoes, bayleaves and thyme allow to come to a boil, then simmer 10 minutes. Stir in saffron, salt and pepper. Add sweet potatoes and simmer, covered until sweet potaotes are cooked about twenty minutes.

Ingredients

Equal parts of:

• Tequila
• Cointreau
• Liquid Sugar
• Fresh Squeezed Lime Juice
• Club Soda
• Squirt (The Soda)

For the truly adventurous, double the tequila.

Instructions

Mix all ingredients and serve over ice with a salt rimmed glass, sit back and listen to the sea.

Ingredients

• 1 can unsweetened coconut milk
• 1 pound boneless, skinless chicken breasts or cubed flank steak
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp molasses
• ½ cup chunky peanut butter
• 2 wild lime leaves (if you got ‘em)
• handful of thai or italian basil leaves, plus a few sprigs for garnish

Instructions

Turn crockpot on high and add coconut milk, curry paste, fish sauce, molasses, peanut butter, and stir until smooth and incorportated. Add meat and lime leaves. Put lid on and cook until done (depends on crock pot, but, on high, probably about 3-4 hours). Toward end of cooking add basil leaves. Serve over brown rice.

Ingredients

• 2 ¼ cup spelt flour (couldnt even tell the difference)
• 2 ½ baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• ½ tsp nutmeg
• ½ tsp ground cardamom
• 1 cup coconut oil
• 1 cup maple syrup
• 1 cup honey
• 4 oz carrot baby food
• 1 Tbsp finely grated fresh ginger
• 1 tsp vanilla extract
• 4 large eggs
• 3 cups coarsely grated carrots (I used food processor)
• 1 14 oz can crushed pineapple well drained
• 1 cup raisens
•  
• Frosting
• 1 package silken soft tofu
• ½ cup frozen orange pineapple juice concentrate, thawed
• 1 Tbsp maple syrup and 10 drops Vanilla Creme Stevia or 2 T. maple syrup and 1 tsp vanilla extract
• ½ tsp cider vinegar
• 1 Tbsp cornstarch
• 1 Tsbp water

Instructions

Cake:
Preheat oven to 325. Butter 13x9 sheet cake pan and flour.
Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and cardamom.
Beat oil, maple syrup, honey, baby food, ginger and vanilla extract until smooth. Add one egg at a time, beating after each.
Add flour mix in two portions.
Add carrots, pineapple and raisens. Beat until blended.
Pour into pan and bake 1 hour or until toothpick comes out clean.
Cool in pan for at least ten minutes then invert onto serving platter and cool completely.

Frosting
Heat orange juice, maple syrup, stevia and cider vinegar in small pan. Bring to boil, then simmer for 5 minutes.
In small bowl whisk together the cornstarch and water. Whisk it into the simmering juice mix and continue to cook, constantly whisking until it thickens.
In food processor or blender, pour this mix onto tofu and blend until smooth and creamy, about 2 minutes.
Pour over top only of cooled cake.
Enjoy!

Ingredients

• 1 teaspoon ground saffron dissolved in 2 tablespoons hot water
• 1 cup lime juice, fresh is best, but I used prepared
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 2 teaspoons salt
• 2 teaspoons peper
• 3 pounds boneless chicken
•  
• Baste
• Juice of one lime
• 1 teaspoon saffron dissolved in 2 tbsp hot water
• ¼ cup butter melted
• ½ tsp salt
• ½ tsp pepper

Instructions

In large bowl combine saffron water, lime juice, oilive oil, onions, salt and pepper. Beat well with a fork. Add pieces of chicken and toss well. Cover and mariante for AT LEAST 6 hours and up to 2 days in the fridge. THe longer the better. Turn chicken twice during this period.

When ready, cook chicken as desired (we skewered and grilled).

As a short cut, we used the left over mariande to baste instead of preparing the additional basting sauce which is essentially the same thing as the mariande.

We took the onions out of the marinade and cooked ‘em up in a frying pan. Delicious.

Ingredients

• 2 cups yellow corn meal
• 1 ½ cup whole wheat flour
• 2 tsp salt
• 2 tsp baking powder
• 1 tsp baking soda
• 3 eggs beaten
• 1 tablespoon butter or coconut oil (I used coconut)
• 2 cups buttermilk (or 2 cups milk plus 1/5 tbsp lemon juice)
• ¼ cup melted butter

Instructions

Prep: heat oven to 425. Put butter or oil into 10 inch iron skillet and place in oven to preheat.
Mix dry ingredients in one bowl.
In separate bowl beat eggs, whisk in milk and butter.
Combine with dry ingredients. Stir until moistened.
Carefully with very heavy oven mits remove skillet from oven and swirl to coat with oil.
Pour in batter, it should sizzle.
Return to oven and cook for 20-25 minutes, until browned.
Toothpick in center should come out clean.

Ingredients

• 1 cup fresh sour cherries, pitted (or canned unsweetened sour cherries, drained)
• 2 to 3 teaspoons sugar
• 1 tablespoon canola oil
• 3 cups sliced onion (a sweet variety, like Vidalia, if available)
• 1 ¼ teaspoons salt
• 3 large bunches fresh greens, stemmed if necessary, and coarsely chopped (about 12 cups)
• 1 cup dried sour cherries (optional)

Instructions

1. Place the cherries in a small bowl, and sprinkle with sugar. Let sit for about 10 minutes.

2. Heat the oil in a large, deep skillet or Dutch oven. Add the onion and ½ teaspoon of the salt, and sauté over high heat for about 5 minutes. Turn the heat to medium, cover, and let the onion cook until very tender (about 10 more minutes).

3. Begin adding the greens in batches (as much as will fit), sprinkling each addition with about ¼ teaspoon salt. Stir and cover between additions, letting the greens cook down for about 5 minutes each time, to make room for the next batch.

4. When all the greens are added and have wilted, stir in the cherries and cook for just about 5 minutes longer. Transfer to a platter, and sprinkle the dried cherries on top, if desired. Serve hot or warm, being sure to include some of the delicious cooking juices with each serving.

Ingredients

• A little olive oil or oil spray for the baking tray
• 1 giant bunch fresh kale, stemmed and minced (about 1 pound)
• 2 to 3 tablespoons grated parmesan (optional)

Instructions

Preheat the oven to 350ºF. Line a large baking tray with foil, then brush or spray it with oil.

Add the kale, and spread it out as much as possible.

Bake for 10 minutes, mixing it up once or twice during that time. Sprinkle with parmesan, and bake for 10 to 15 minutes longer, stirring occasionally, until it’s as crisp as you like it. (The kale will continue to shrink and crispen the longer it bakes. If you watch it closely and stir it enough, you can get it quite crisp without burning it.)

Remove the tray from the oven, and let the kale cool on the tray. Kale Crunch will keep for a week or two in a covered container—no refrigeration necessary

Ingredients

• Kale, stemmed and torn into roughly 2"x2" (can be larger, no worries) pieces
• Olive oil
• salt, pepper, old bay, curry powder, use your imagination!

Instructions

Preheat oven to 350
Spray a cookie sheet with olive oil
place kale pieces on sheet (not touching)
put in oven for 5 minutes
remove, stir around and put back in for about 3-5 more minutes until crisp. remove and top with your choice! munch munch!
 

Ingredients

• 3 ½ cups red wine
• 2 cups honey
• 3 cinnamon sticks
• 1 tablespoon cloves
• 2 dried red chili peppers, optional
• 2 tablespoons apricot or seedless raspberry jam (we used raspberry)

Instructions

1. Combine all ingredients in a medium saucepan. Bring to almost a boil over medium heat, whisking occasionally to incorporate the honey. Mixture will be slightly foamy.

2. Remove from the heat and let cool to room temperature. Transfer to an airtight container. Keep refrigerated until ready to bottle.

3. To serve, reheat sbiten in a saucepan, whisking occasionally. Serve hot and foamy in small glasses with cinnamon stick for garnish. **

**We added rum to increase the potency.

Ingredients

• 1 cup whole wheat flour
• ¾ cup all purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup firmly packed brown sugar
• 1 teaspoon vanilla
• 1 egg
• ½ tablespoon grated orange zest
• 3 tablespoons orange juice

Instructions

In a medium bowl combine flour, baking soda and cocoa: set aside.

In a large bowl with an electric mixer on medium speed, beat butter until light and fluffy. Add granulated sugar and brown sugar; beat until smooth. Beat in vanilla and eggs, then orange zest and juice. With mixer on low speed, gradually beat in reserved flour-cocoa mixer.

Drop dough by teaspoons, about 2 inches apart, onto baking sheets (lightly oiled or with parchment paper). Bake in preheated 350 degree oven about 9 minutes or until cookies are firm to touch. Let cookies cool slightly on baking sheets, then use a spatula to transfer them to a wire rack to cool completely.

Ingredients

• 5 lbs finely chopped green tomatoes
• 4 cups finely chopped peeled tart apples
• 1 ¾ cup raisens
• 1 ¼ cup packed brown sugar
• 1 cup sugar
• 1/3 cup vinegar (we used apple cider)
• ¼ cup (or more) lemon juice
• 2 tbsp minced lemon peel
• 2 tsp cinnamon
• 1 tsp salt
• ½ tsp allspice
• ½ tsp cloves
• ½ tsp ground ginger
• 1 cup water (if needed)
•  

Instructions

Place all ingredients into a large dutch oven. Add some water if needed. I think we ended up using only about ½ cup.
Bring to boil.
Reduce heat and simmer until thickened or desired consistancy is reached.
You can pack into hot jars and process for 25 minutes in a boiling water bath. Or you can toss in a tuperware and throw it in the freezer.

Ingredients

• 1 package your favorite whole wheat pasta
• 1 large onion, thinly sliced
• olive oil
• 1 lb of sausage ( we used artichoke garlic chicken sausage)
• 4 cups or more chopped green tomatoes
• 2-3 cloves garlic
• large handful of fresh parsley, chopped coarsely
• Salt and pepper to taste

Instructions

Cook pasta according to directions and keep warm.
Saute onions in a generous amount of olive oil.
Add the sausage (broken up) and brown it.
Add tomatoes and cook over med-high heat til they are soft about 8-10 minutes.
Add chopped garlic. Stir for one minutes
Add parsley, salt and pepper. Simmer for several more minutes.
Serve over pasta with parmesan cheese.
So good!

Ingredients

• 1 cup pureed butternut squash
• 2 ½ cup whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• heaping ½ tsp ground allspice
• heaping ½ tsp ground nutmeg
• heaping ½ tsp ground ginger
• heaping ½ tsp ground cloves
• ½ tsp salt
• ¾ cup unsalted butter, softened
• ½ packed brown sugar
• ½ sugar
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla extract

Instructions

Preheat oven to 350F. Lightly grease a 9x5 inch loaf pan. Line bottom with wax paper, grease it and then flour the whole thing. Shake out the excess.

Sift flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves and salt together in bowl and set aside.

In another bowl, cream the butter and both sugras with an electric mixer until smooth.
Add eggs one at a time, mixing well after each addition.
Add sour cream, vanilla and the squash. Mix well.
Stir in reserved dry ingredients until just combined.
Spread batter in prepared pan and bake in the center of the oven until a wooden toothpick comes out clean about 50 minutes to one hour.

Cool loaf in pan on a wire rack for 15 minutes.

Run knife around edges and turn it out onto the rack. Peel off wax paper and allow to cool completely before slicing.

Ingredients

• 2 tb olive oil
• 1 onion finely chopped
• 3 or 4 jalepeno peppers, seeded and finely chopped
• 2 poblano peppers, seeded and finely chopped (I used chipotle peppers which are usually found in cans in the ‘mexican section’).
• 2 garlic cloves finely chopped
• 1 lb ground beef, turkey or meat substitute
• 2 tb chili powder
• 2 tsp ground cumin
• 1 medium sized pumpkin or several small pumpkins (Acorn, Sweet Dumpling, Butternut, etc)
• 1 can diced tomatoes with juice
• 1 bottle of your favorite dark beer
• 1 ½ cup cooked black beans (I used a large can by Goya)
• 1 to 2 cups broth (veggie, beef or chicken)
• 1 oz baking chocolate
• dash of cinnamon
• chopped cilantro for garnish
• chopped green onions for garnish
• diced avocado for garnish

Instructions

Preheat oven to 375

In large soup pot heat olive oil. Add onions, peppers, and garlic. Lower heat and cook until softened, about 5 minutes. Add ground beef or turkey and brown. Stir in chili powder, cumin, and cinnamon and cook for one minute. Remove from heat. Add tomatoes, beer, black beans and chocolate. Stir until chocolate is melted and is well mixed. Add broth until chili is desired consistancy.

Cut the ‘lid’ off of the pumpkin. Scoop out the seeds and pulp. Fill it with chili. Replace lid and bake in oven 30-45 minutes or until pumpkin is tender. Laddle pumkin into bowls and top with a scoop of delicious pumpkin. Top with cilantro, green onions and avacodo.

*I used three ‘small’ pumpkins which still make very large servings, so once cooked, we cut it in half and put into two bowls.

Ingredients

• 1 cup walnuts
• 1 cup whole wheat pastry flour
• ¾ cup unbleached white flour
• ½ cup unsweetened cocoa powder
• 1/8 tsp salt
• 1 tsp cinnamon
• ½ cup melted butter
• ½ cup pure maple syrup
• 2 TB fruit sweetened raspberry or strawberry jam

Instructions

1. Preheat over to 350
2. Finely grind walnuts in a food processor. Add the flours, cocoa powder, salt and cinnamon. Mix well. Transfer to medium bowl.
3. In a small bowl, whisk together melted butter and maple syrup until emulsified and thick.
4. Add to dry ingredients, stirring to combine until all dry ingredients are incorporated.
5. Form dough into walnut size balls and place on a cookie sheet. Make a fingerprint in each cookie and fill with a smidgen of jam. Cookies will not spread during baking so you can cram alot onto one sheet.
6. Cook for 13 minutes.
7. Cool for 5 minutes on cookie sheet, then transfer to wire rack to continue cooling.
8. Note of caution-Jam in center of cookies is HOT when fresh from oven and will burn your mouth just as much as the finger you try to taste it with. Will also burn your toes if some should spill from the cookie you cant wait to eat.

Ingredients

• 1 lb ground beef
• 1 large onion or 2 medium peeled
• 2 cloves garlic peeled
• 1 egg
• salt and pepper
• 1 tsp tumeric

Instructions

Put onion and garlic in food processor. process until pureed. add meat and process until meat, onion and garlic are finely mixed and smooth. add salt and pepper, egg and tumeric. mix for a few seconds. put meat mixture into metal or glass container, cover and refridgerate for a few hours or overnight.

The traditional way to make this is to put meat onto flat skewers and grill. We usually just take a handful of the meat, shape into a long cylinder or log (about 6 inches long, 2 inches thick). We lay them on a broiler pan then broil them a couple inches from the heating coils in the oven. Cook until done to medium-well, a couple minutes on each side (5-8 minutes for each side? a guess so make sure to check).
Serve with basmati rice, a small salad of chopped cucumber, tomato and onion with a vinegrette.
Enjoy!

Ingredients

• 1 head cauliflower, cut into large chunks
• scallions (green onions), chopped
• celery, chopped
• whatever else you put into potato salad
• mayo
• salt and pepper
• oil
• vinegar
• mustard
• whatever else you use to make dressing

Instructions

1. Steam the cauliflower until slightly soft. It should still hold together, but not crispy.
2. When the cauliflower is cooled (I rinsed with cool water), chop into bite sized chunks. Put into bowl with other chopped ingredients (onions, celery, etc).
3. Make your salad dressing to you liking, pour over veggies and mix.
4. Let sit in fridge for at least one hour for flavor to meld. Mix before serving! Yum Yum!

Ingredients

• 3 Tbsp Cream cheese, softened
• 3 Tbsp Earth Balance Buttery Spread, softened
• ½ tsp vanilla
• powdered sugar ¼ to 1/3 cup (i used the minimum)

Instructions

1. Using an electric mixer, whip the cream cheese, buttery spread and vanilla until smooth.
2. Sift in powdered sugar, 1 Tbsp at a time and mix until creamy and smooth.

Ingredients

• List 1
• ½ cup brown sugar
• 1/8 cup OmniBalance Stevia Sweetner or ½ cup sugar
• ½ Smart Balance Buttery Spread melted, or oil
• 2 eggs
• ½ tsp salt
• 1 tsp cinnamon (I used 1 very large heaping tsp)
•  
• List 2
• 1 cup Whole wheat pastry flour
• 1 cup grated carrot
• 1 tsp baking powder
• ¼ cup chopped walneuts
• ¼ cup raisins
• 8 ounces crushed pineapple, drained
• ¾ tsp baking soda

Instructions

1. Mix first list of ingredients well.
2. Then add the second list of ingredients.
3. Mix.
4. Bake at 350 in greased 8x8 or 9x9 pan until toothpick inserted in center comes out clean, about 40 minutes.
5. Frost with Cream Cheese Frosting.
6. To doulbe recipe, double all ingredients, bake at 350 in 9x13 pan about 50 minutes.

Ingredients

• 2 tbsp Flour (I use whole wheat)
• 3 Eggs
• ½ Cup Cream or milk
• 4 tsp Salted butter
• Salt & pepper to taste
• Nutmeg (optional)

Instructions

Put the flour in a bowl. Beat in eggs, one at a time, with a whisk. Add milk or cream. Season with salt, pepper and a little nutmeg.
(ingredients can also be combined in a blender and blended until uniform)
Let mixture chill in refrigerator for 30 minutes.
Heat omelette pan and dissolve about ½ teaspoon of butter. Pour in half the egg and spread out so it makes a very thin omelette or pancake.
Cook slowly until lightly browned on one side. Turn and brown other side. Turn out on a plate.
Repeat with remaining batter. Can be filled with meat, mushrooms, etc., or can be cut into strips, rolled in granulated sugar and served with fresh berries.
 

Ingredients

• ½ cup Smart Balance Buttery Spread (no trans fat and no cholesterol) can use butter instead
• ¼ cup Omnibalance Stevia Sweetner by Omnivite Nutrition(natural herb sweetner, no calories, no impact on blood sugar, not a chemical) can use 1 cup Sugar instead
• 1 egg
• 1 ¾ cup whole wheat pastry flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ cup raisin
• ½ cup chopped candied ginger
• 1 cup quick cooking or old fashioned rolled oats
• 1 ¼ cup applesauce

Instructions

1. In a large mixing bowl with an electric mixer, beat stevia and smart balance until creamy.
2. Stir in egg.
3. Sift flour, baking soda, baking powder, salt , cinnamon, cloves, nutmeg, ground ginger and nutmeg into a separate bowl.
4. Stir in oats, raisins, and candied ginger.
5. Add flour mix to stevia and smart balance mix in parts alternating with applesauce. Beat the mix by hand until well blended.
6. Drop dough by tablespoonful onto greased baking sheet. Bake in preheated 375 degree oven for 13 minutes or until done.
7. Let cool on baking sheet a few minutes before transfering to wire rack to cool completely.
8. Eat up because the dont last long!

Ingredients

• 3 Cups Cooked Orzo (Rice Shaped Pasta)
• 12 oz Chopped Fresh Baby Spinach
• 1 Jar Pitted Kalamata Olives, Quartered. Approx. 12oz
• 1 Jar Sundried Tomatoes in Olive Oil, Julianned Approx. 8-10oz
• 1 lb Feta Cheese, Crumbled
• 1 Large Red Bell Pepper, Finely Chopped
• 1 Small Red Onion, Finely Chopped
• 2 Sprigs Fresh Basil, Finely Chopped
• Balsamic Vinegar
• Olive Oil
• Salt
• Black Pepper

Instructions

Prepare the Orzo according to the package, rinse and allow to cool. Reserve oil from sundried tomatoes, and chop all of the ingredients, as necessary. Combine all chopped ingredients in a large bowl with the Orzo. Mix well. Drizzle with sundried tomato olive oil, and balsamic vinegar, and add salt and pepper to taste. Extra olive oil can be used if necessary.

Ingredients

• 1 lb yams or sweet potatoes, cooked and peeled
• ¼ cup butter
• 1 14oz can sweetened condensed milk
• 1 tsp each ground cinnamon, grated orange rind and vanilla extract
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 egg
• 1 pie crust, you make or store bought
•  
• Pecan Topping
• 1 egg
• 2 Tbsp each dark corn syrup and firmly packed brown sugar
• 1 Tbsp melted butter
• ½ tsp maple flavoring (i have omitted this and it was tasted great)
• 1 cup chopped pecans

Instructions

1. Preheat oven to 425
2. With mixed beat hot yams and butter until smooth. add remaining ingredients EXCEPT crust and pecan topping. mix well. pour into crust.
3. bake 20 minutes.
4. meanwhile prepare pecan topping. beat together egg, corn syrup and brown sugar, butter and maple flavoring. stir in pecan.
5. remove pie from oven, reduce oven to 350. spoon pecan topping on pie.
6. bake 25 minutes longer or until set. cool. serve warm or at room temperature. garnish with orange zest if desired.

Ingredients

• 14-oz fully baked pizza crust, cubed
• 1 ½ cups diced tomatoes
• ½ cup thinly sliced fresh basil
• ½ cup bottled italian dressing
• 1 small red bell pepper, chopped
• 1 cup diced fresh mozzarella cheese
• ½ 3.5 oz package of sliced pepperoni
• 1 bunch of arugala stemmed
• 1 small package spring mix

Instructions

Toss pizza crust, tomatoes, basil, and ¼ cup dressing in large bowl. let stand 5 minutes. Mix in bell pepper, cheese, pepperoni, arugala and spring mix. Add remaining ¼ cup dressing and toss to combine.

*We have used veggie pepperoni for a healthier salad. We also baked our own pizza crust for a fresh, homemade taste.

Ingredients

• 4 teaspoons Ground Cumin
• 2 teaspoons Ground Ginger
• 2 teaspoons Garlic Powder
• 1 ½ teaspoons Ground Red Pepper
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Thyme Leaves
• 2 Cornish game hens
• 1 tablespoon olive oil
• 1/3 cup pure maple syrup
• 1 green onion, sliced

Instructions

1. Combine spices; set aside.
2. Rinse Cornish hens. Pat dry with paper towels. Split each hen in half; brush with olive oil. Rub hen halves with spice mixture; coat well.
3. Grill over medium-hot coals or broil in an aluminum foil lined broiler pan 12-14 minutes per side or until done. Gently brush with maple syrup and grill or broil 3 minutes longer. Sprinkle with green onion
slices before serving.

Ingredients

• 1 Btl. Sting Ray Bloody Mary Mix (32 fl oz, or 946 ml)
• 1 Bag Cooked Salad Shrimp (1 lb)
• 1-2 Onions, diced
• 2-3 Avacado’s, diced
• 1 Pkg Cilantro, diced (2 oz or 57 g)
• 1 Cucumber, peeled and diced
• 2 Limes, Juiced
• Hot Sauce
• Salt and Pepper

Instructions

Hot Sauce, Salt & Pepper to Taste.
Combine all ingredients in a bowl, cover and refrigerate at least 30 min. Serve with tortilla chips

Ingredients

• 1 head garlic
• 1 tsp olive oil
• 1 onion chopped
• 2 tbs butter
• 1 baking potato, peeled and diced
• 1 tsp fresh thyme, or ½ tsp dried
• 3 cups chicken both
• 10 ounces nonfat evaporated milk
• 2 cups of ham, chopped
• salt and pepper to taste
• ½ cup parmesan cheese, grated
• 2 tbs parsley, chopped

Instructions

1. preheat oven to 350 degrees.
2. slice the top quarter-inch off the head of garlic and rub with olive oil
3. wrap the entire head in aluminum foil and place directly on the oven rack. Bake for forty five minutes, or until tender.
4. Cool slightly and unwrap. Squeeze garlic from the head, mash with afork and set aside.
5. In a large saucepan, saute’ the onion in the butter until tender.
6. Add potatoes and thyme and cook for 1 minute.
7. Add the ckicken broth and bring to a boil. Reduce heat and simmer for 30 minutes until potatoes are very tender.
8. In batches, puree the potato mixture in a blender or food processor and return to pot.
9. Add the non fat evaporated milk and ham and heat gently
10. Adjust the seasonings. Laddle the soup into bowls and garnish with parmesan and parsley.

Ingredients

• 8-9 Chicken drumsticks
• ¾ tsp salt
• ¼ tsp black pepper
• 1 tsp oregano
• 1 tsp ground cumin
• 2 cloves minced garlic
• ¼ cup orange juice
• ¼ cup lime juice
• 1 medium onion, sliced thinly
• 1 tbs olive oil

Instructions

1. In a large zipper lock bag, combine salt, pepper, oregano, cumin, garlic, orange and lime juice, and onion slices. Seal the bag and shake to mix well. Add chicken, seal, shake well and refrigerate at least 2 hours and up to 24 hours.

2. Remove chicken from marinade and pat dry. In a large skillet over medium high heat, warm olive oil. Add chicken and brown on all sides, about 10 minutes. Reduce heat to medium low, cover and let chicken cook for about 10 minutes more. Remove chicken and set aside on a plate.

3. Pour marinade with onions into same skillet, increase heat to medium. When sauce simmers, return chicken to pan, along with any juices that have collected on the plate. Cover skillet, reduce heat to very low and simmer for 20 minutes.
 

Ingredients

• 2 Large Onions, peeled and thinly sliced
• 2 pounds chicken legs or duck breast, cut up with skin removed
• 5 Tbs oil or butter
• 1 tsp Salt
• ½ cup pomegranate paste, dissolved in 2 ½ cups water, or 4 cups fresh sqeezed pomegranate juice
• 1 cup peeled and cubed butternut squash, peeled and cubed (optional)
• ½ Pound or 2 cups very finely ground shelled walnuts
• ½ tsp cinnomon
• ¼ tsp ground saffron dissolved in 1 tbs hot water
• 2 tbs sugar (optional)
• Seeds of a whole pomegranate for garnish

Instructions

1. In a dutch oven, brown onions and chicken in the oil. Add 1 tsp salt.
2. Heat 2 Tbs oil in a non-stick skillet and brown both sides of the butter nut squash, set aside.
3. In a food processer, grind walnuts, add the diluted pomegrante paste, cinnamon, saffron water and mix well to create a creamy paste.
4. Add the butternut squash and the nut paste to the dutch oven, stirring gently. if the pomegranate paste is too sour, add two tablespoons sugar. Cover and simmer for 1 ½ hours, stirring occassionally with a wooden spoon to prevent the nuts from burning.
5. If the stew is too thick, add warm water to thin it. taste the sauce and adjust for seasoning and thickness. the stew should be sweet and sour according to your taste. add pomegranate paste to sour the taste or sugar to sweeten.
6. Transfer the stew from the dutch oven to a deep ovenproof cassserole. cover and place in a warm oven until ready to serve with rice. just prior to serving sprinkle pomegranate seeds over top to garnish. Nush-e-jan (enjoy!)

Ingredients

• 1 lb. Yams or Sweet Potatoes, cooked and peeled
• ¼ Cup Butter
• 1 (14-oz) can Sweetened Condensed Milk (not evaporated)
• 1 tsp each ground cinnamon, grated orange rind, and vanilla extract
• ½ tsp Ground Nutmeg
• ¼ tsp Salt
• 1 Egg
• * Pecan Topping (recipe follows)
• 1 Graham Cracker Crust

Instructions

1. Preheat oven to 425 degrees. With mixer, beat hot yams and butter until smooth. Add remaining ingredients, except crust and pecan topping; mix well. Pour into crust.

2. Bake 20 minutes, meanwhile, prepare pecan topping.

3. Remove pie from oven; Reduce hat to 350 degrees, spoon topping onto pie.

4. Bake 25 minutes longer or until set. Cool. Serve warm or at room temperature. Granish with orange zest twist if desired. Refridgerate left overs.

* Pecan topping: Beath together 1 egg, 2 Tbsp. each dark corn syrup and firmly packed brown sugar, 1 Tbsp melted butter and ½ tsp maple flavoring. Stir in 1 cup chopped pecans.

Ingredients

“Salad” part

• 1 Frying chicken, 2-3 pounds with skin removed
• 1 onion, peeled and finely chopped
• 1 tsp salt
• 4 carrots, peeled and chopped
• 2 cups fresh or frozen peas
• 2 scallions, chopped
• 2 celery stalks, chopped
• 5 large potatoes, boiled, peeled, and chopped
• 3 med cucumber pickles, finely chopped
• ½ cup chopped fresh parsley
• 2/3 cup green olives, pitted and chopped
• 3 hard-boiled eggs, peeled and chopped (optional)

Dressing part

• Dressing
• 1 cup chicken broth
• 3 cups mayonnaise
• 2 Tbs dijon mustard
• ¼ cup olive oil
• ¼ cup vinegar
• ¼ cup lime juice
• 1 ½ tsp salt
• 1 tsp freshly ground black pepper

Instructions

1. Place the chicken in a non-stick pot along with the and salt. Cover and cook for 1 ½ hours over low heat (no water is added because chicken makes its own juice). When done, allow to cool, debone the chicken, and chop finely. Set aside the chicken broth for later use.
2. Steam the carrots for 5 minutes and set aside.
3. Steam shelled peas for 5 minutes and set aside. (if using frozen peas follow package directions.)
4. In a large bowl, whisk together chicken broth, mayonnaise, mustard, olive oil, vinegar, lime juice, salt and pepper. Mix thoroughly.
5. Combine chicken, prepared vegetables and eggs with the rest of the ingredients. Pour the dressing over it and toss well. Adjust seasoning to taste.
6. Transfer salad to a flat plate and decorate with hearts of romaine lettuce. Chill for at least 2 hours.

Ingredients

• 2 firm ripe tomatoes
• 1 seedless cucumber
• 3 Tbs olive oil
• Jucie of one lime
• 1 clove garlic, peeled and crushed
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 2 scallions, chopped
• 3 radishes, sliced
• 1 cup chopped fresh parsley
• ¼ cup chopped fresh mint
• ¼ cup fresh chopped fresh coriander

Instructions

1. Drop tomatoes into scalding hot water. Remove immediately, drain under cold water, peel, and cut into quarters. Peel and cut cucumber into 1-inch cubes.

2. Whish together the oilive oil, lime juice, garlic, salt, and pepper. Add tomatoes, cucumber, remaining vegetables and herbs, and toss. Serve immediately.

Ingredients

• 4 Medium zucchini
• ½ lb. of Comte’ or Gruyere Cheese
• ½ Cup of parsley Leaves packed
• 2 Sprigs fresh thyme (or a pinch of dried thyme)
• Pinch of nutmeg
• 2 cloves of garlic
• 2 eggs
• ¾ cup of lowfat milk
• salt and pepper to taste

Instructions

1. Preheat oven to 400 °F.
2. Scrub and wash zucchini. Cut into thin slices.
3. In a food processor, finely chop parsley, thyme, and garlic, add the cheese cut into cubes, continue to chop, then add milk, eggs, nutmeg, and freshly ground pepper and a little salt. Process until well blended.
4. Butter an oven to table dish, spread some mixture on the bottom of the dish, arrange slices of zucchini in a pattern on top, pour the rest of the mixture on top of the zucchini.
5. Start cooking on top of stove on medium heat until the liquid is brought to a boil.
6. Put in the oven until liquid sets and zucchini are cooked and nicely browned, about 20-30 minutes.

Ingredients

• 2 Organic Bananas, chopped
• 1/3 cup Bermuda Onion, chopped
• 1 Tbsp. Olive oil
• 1 Tbsp. Soy sauce or liquid aminos
• 1 Tbsp. Brown sugar
• Juice of one lime
• 1 tsp Fresh grated ginger
• ½ Cup chopped organic dates
• ¼ Cup light rum
• ¼ Cup water
• Pinch of allspice
•  
• 1 lb. Red snapper
• 2 Tbsp. melted butter
• Salt and pepper
•  

Instructions

Heat the olive oil in a 2-quart saucepan over medium heat. Add the onion and the soy sauce and saute for two minutes. Add the lime juice, rum, and then mix in the dates, allspice, water, brown sugar, ginger, and bananas. Simmer over low heat for 12-15 minutes, stirring occasionally, until the flavors combine. While the relish is simmering, sprinkle each side of the fish with salt and pepper. Put the melted butter into a baking dish. Put the fish in the butter, turning once so that both sides are coated. Place under the broiler for 3-5 minutes, turn it over and broil for 3-5 more minutes. Serve the snapper by itself or over rice, with the relish spooned over the top. Garnish with pecans.