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Ingredients: · 14 ounces ladyfingers · ½ cup water · 1 cup strawberry preserves · 8 ounces mascarpone, room temperature · 2 teaspoons vanilla · 2 cups heavy whipping cream, cold · ½ cup powdered sugar, sifted · ¼ cup cocoa powder, plus more for dusting · 1 pound strawberries, hulled and sliced Instructions: 1. For The Mascarpone Cream Filling: Whisk the mascarpone cheese, powdered sugar, cocoa and vanilla until combined. Add the cream and slowly turn mixer up to high until cream whips and you have a fluffy filling. Refrigerate until ready to use. 2. For The Strawberry Dip: Combine ½ cup water and strawberry preserves together and mix until combined. 3. To Assemble The Strawberry Tiramisu: Baste some of the strawberry preserves on the bottom of a 13x9 baking dish. Lightly dip ladyfingers into the remaining preserve mixture. Add a single layer of ladyfingers on top of the strawberry preserve. 4. Top the ladyfingers with a layer of sliced strawberries. Spread half of the mascarpone cream filling on top of the strawberries and spread out with a spatula. 5. Add a second layer of dipped ladyfingers. Top with strawberries. Add a second layer of the mascarpone cream filling and spread with a spatula. Finish by dusting with cocoa powder. If you have strawberries left decorate the top. 6. Cover with plastic wrap and chill for a minimum of 8 hours in the ridge. Overnight is even better. Enjoy! Quick Reference - Order of Layers: 1. Strawberry Preserve 2. Ladyfingers 3. Strawberries 4. Mascarpone Cream Filling 5. Ladyfingers 6. Strawberries 7. Mascarpone Cream Filling 8. Cocoa Powder 9. Optional: Strawberries

Ingredients: 1 recipe pie crust 2 cups milk 2 chai tea bags ½ cup sugar ¼ cup cornstarch + 2 tablespoons ½ teaspoon salt 2 eggs 2 tablespoons butter 1 teaspoon vanilla 1 cup whipped cream Optional: Chai Spice or cinnamon to sprinkle Instructions: 1. Preheat oven to 375 degrees. 2. Roll pie dough to desired size. Place into pie plate and flute or crimp edges. Prick crust with fork. Place in freezer for 10 minutes. Remove from freezer, line with parchment and pie weights and bake for 15 minutes. Remove weights and bake for an additional 10 minutes or until browned. Set aside to cool. 3. Heat milk in a saucepan over medium low heat until hot. Remove from heat and add tea bag. Cover and let steep for 15 minutes. 4. Combine eggs, salt, cornstarch and sugar in a medium bowl. Set aside. 5. Remove tea bags from milk and return to a scald. 6. Gradually add the milk mixture to the egg mixture, SLOWLY, whisking continuously. Once combined, return to the saucepan over medium heat and cook until thickened, stirring continuously. Remove from heat and stir in butter and vanilla. 7. Cool slightly. Place mixture into pie shell and cover surface with plastic wrap. Chill for at least 3 hours to overnight. 8. Top with whipped cream and chai spice.

Ingredients: · 3-6 tablespoons coconut oil, divided · 1 pound shrimp, peeled & deveined · 3 eggs, beaten · 3 cloves garlic, minced · 1 cup green onions, sliced and divided · 1 cup snow peas, diagonally sliced into thirds · 1 large head cauliflower, broken into florets · 3 tablespoons soy sauce · 1 tablespoon oyster sauce · 1 tablespoon ginger, grated · 1 teaspoon coconut sugar or date palm sugar · 1 teaspoon sesame oil, plus additional to drizzle · 2 teaspoons toasted sesame seeds · Salt & Pepper to taste Method: 1. Add cauliflower florets to a food processor and pulse until you have cauliflower rice. Reserve for later use. 2. In a small bowl, combine soy sauce, oyster sauce, ginger, sugar and sesame oil. Reserve for later use. 3. In a wok or large saute pan over medium-high heat, add 2 tablespoons coconut oil. Once hot, add shrimp and cook until pink, then flip and cook until opaque in center. Remove to the side. 4. Add additional coconut oil if needed, then add eggs to pan. Scramble until just starting to set and remove to the side. Do not cook eggs all the way as they will cook again when they are added back to the pan, you want them just starting to set when removed. 5. Add garlic, cauliflower, ¾ cup green onions and snow peas to the pan. Stir to combine, then spread into an even layer and let brown without stirring. Once you start to see it browning, stir then repeat. Repeat this process 3-4 times or until cauliflower has a nice brown. Be cautious to brown, but not overcook as the cauliflower will get mushy. 6. Add shrimp, eggs and sauce into pan and stir to combine. Let all ingredients heat through. 7. Top with reserved ¼ cup green onions and sesame seeds as a garnish and enjoy!

Ingredients: · 3-4 T. Ras el Hanout · 4 cloves garlic, minced or zested · 1 T. ginger, minced or zested · ½ bunch cilantro, chopped · Salt and pepper · 2 T. oil · 1 # chicken breast or thigh, chunked · -- · 3 T. oil · 1 medium onion, cut in half and sliced · 1 preserved lemon, chopped · ½ C. green olives · 1 ½ C. chicken stock · 2 bay leaves Preparation 1. In a large bowl, combine the Ras el Hanout, garlic, ginger, cilantro, salt and pepper, and oil. Stir well to combine and then add the chicken. Toss the chicken well in the spices and refrigerate at least 2 hours or overnight. 2. In a tagine/dutch oven/skillet/or large pan with a lid, add the 3 T. oil and heat over medium heat. When hot, add the chicken and brown on the top and the bottom. When the chicken is brown, add the onion and mix in. Season with a bit of salt and pepper and cook until the onion begins to soften, about 3-4 minutes. 3. Next add the preserved lemon, green olives, chicken stock and bay leaves. Bring to a rolling simmer, place on the lid and reduce the heat to medium low and continue cooking until the chicken is cooked through. 4. When the chicken is cooked, remove the lid and if the dish is a bit liquidy, increase the heat and reduce out a bit more liquid. The dish should be saucy, but not runny. Enjoy with coucous!

Ingredients: · 4 avocados sliced in half and pitted · 2 tablespoons avocado oil · ½ pound ground beef, pork, chicken or turkey · ½ onion, finely diced, divided (reserve 2 tablespoons for salsa recipe) · 3 cloves garlic, minced · 1 tablespoon Gather Taco Seasoning · ½ cup black beans, drained & rinsed · ¼ cup roasted corn · 2 tomatoes, chopped · 1/4 cup cilantro leaves chopped · Salt & Pepper to taste For the mango salsa: · 1 mango, diced · 2 tablespoons onion, finely diced · 1 tablespoon roasted red pepper, chopped · Juice of 1 lime · 1 tablespoon honey · ¼ cup cilantro, chopped · Salt & Pepper to taste Method: 1. Preheat the oven to 350°F. 2. In a skillet or saute pan over medium heat, add the oil and brown the meat, onion and garlic. 3. Add the tomatoes and let cook until starting to brown and most juices are gone. 4. Add the taco seasoning, beans and corn until warmed through. 5. Turn off the heat and stir in the ¼ cup cilantro. Taste for seasoning and adjust. 6. Place the avocados, cut side up, in a baking dish. Fill each with the meat mixture. 7. Cover and bake for 15 minutes. 8. While avocados are baking, make salsa by combining all ingredients. 9. Remove avocados from oven, top with salsa. Enjoy!

Ingredients: · 2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) · 1 1/2 teaspoons ground cumin seed · 5 tablespoons lard · 2 pounds boneless beef chuck, trimmed and cut into 3/4-inch cubes · ½ onion, finely chopped · 3 garlic cloves, minced · 2 cups beef stock · 2 1/4 cups water, plus more as needed · 2 tablespoons masa harina · 1 tablespoon firmly packed dark brown sugar, plus more as needed · 1 1/2 tablespoons distilled white vinegar, plus more as needed · Salt & Pepper to taste · To Serve: Sour Cream & Lime Wedges Instructions: 1. Place the chiles in a large skillet over medium-low heat and gently toast until fragrant, 2 to 3 minutes per side. Place the chiles in a bowl and cover them with very hot water and soak until soft, 15 to 20 minutes. 2. Drain the chiles; split them and remove stems and seeds. Place the chiles in a blender and add the cumin, black pepper, 1 tablespoon salt and 1/4 cup water. Purée the mixture, adding more water as needed until a smooth paste forms. Set aside. 3. Return skillet to medium-high heat and melt 2 tablespoons of the lard. When it begins to smoke, add half of the beef. Brown beef. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. 4. Let the skillet cool slightly and place it over medium-low heat. Melt the remaining 1 tablespoon of lard in the skillet; add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. 5. Add the stock, the remaining 2 cups water and gradually whisk in the masa harina to avoid lumps. Stir in the reserved chile paste. Add the beef and juices and bring to a boil over high heat. Reduce heat to a simmer and cook about 2 hours, until very thick and about 2 cups of sauce remain. 6. Stir in the brown sugar and vinegar and season to taste; gently simmer 10 minutes. Turn off the heat and let the chili stand for at least 30 minutes, during which time the meat will absorb about half of the remaining sauce in the skillet. Adjust the balance of flavors with a bit of additional salt, sugar, or vinegar, if you like. 7. Reheat gently and serve in individual bowls with a dollop of sour cream on top and a lime wedge on the side.

Ingredients: · 4 cups water · ¼ cup soy sauce– shoyu, tamari, or Braggs liquid amino acids · 1/2 cup dried mushrooms like shiitakes · 4 x 8 inch sheet of dried kombu (seaweed) or wakame seaweed · 4 black garlic cloves, sliced (you can sub regular garlic as well) · ½ tablespoons salt Instructions: 1. Bring all to a simmer in a medium pot, uncovered, over medium heat. Simmer until reduced by half. You should have about 2 cups of liquid. 2. If you have time, let this steep over night, or up to 24 hours, covered on the counter. Then strain and pour into jar. If liquid is less that 2 cups, add water to make it 2 cups. This will ensure the right amount of saltiness. 3. Store in the fridge and use as you would fish sauce, one to one.

Ingredients: · 6 egg yolks · 4 tablespoons white sugar · ½ teaspoon vanilla · 2 ½ cups heavy cream · 6 oz. white chocolate · ½ tsp. white pepper · Turbinado sugar, as needed to brulee Instructions: Preheat oven to 300 degrees F. Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy. Pour cream into a saucepan with the white chocolate and white pepper and stir over low heat until it almost comes to boil and the chocolate is melted. Remove the cream from heat immediately. Stir a small amount of hot cream into the egg yolk mixture to temper; beat until combined. Once tempered add rest of cream and combine. Pour into ramekins and place ramekins on baking sheet. Place pan in oven and pour water into baking sheet, about ½ full, to create a water bath for the crème brulee. Bake in preheated oven for 30-45 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight. Preheat oven to broil, or use a crème brulee torch to brown tops. Sprinkle a light layer of turbinado sugar over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. Or use torch to brown sugar. Remove from heat and allow to cool. Enjoy!

Ingredients: · 2 c. whole milk · 1 c. heavy whipping cream · 6 egg yolks · ½ c. sugar · 1.5 tsp mint extract · 8 oz. white chocolate, chopped · ½ c. chopped candy canes or peppermint candies, crushed into tiny pieces Instructions: In a medium sized saucepan, combine the milk and cream, bring to a scald. In a separate bowl, mix together the egg yolks and sugar and whisk until the yolks are pale yellow and the yolks begin to get a bit foamy. Temper half of the cream mixture into the egg yolk sugar mixture slowly, whisking constantly. Stir the egg and cream mixture back into the saucepan and return the pan to medium heat. Add the white chocolate, and cook the mixture until it has thickened, and the consistency is able to coat the back of a spoon. Refrigerate at least 2 hours, or until the mixture is cooled. Freeze in an ice cream maker according to the manufacturer’s instructions. Add the candy pieces when the ice cream has 5 minutes left in the ice cream maker. Place in freezer for at least 2 hours.

Ingredients: · 10 cloves garlic, minced · ½ T. ginger, minced · ¼ C. green onion, chopped · 1/3 C. soy sauce · ¼ C. brown sugar · Salt and pepper to taste · 1.5 T. sesame oil · 1 tsp. sesame seeds · 2 tsp. gojujaru · ¼ C. gojujang · 1/2 onion, grated · 1 ½ lbs. spare ribs sliced very thin or cut into strips (like fajita meat) · 2 T. vegetable oil · Sesame seeds, for garnish Method: 1. In a bowl, combine the garlic, ginger, green onion, soy sauce, brown sugar, salt and pepper, sesame oil, sesame seeds, gojujaru, gojujang, and onion. Combine well and the add the spare ribs and toss well to combine. Place in the refrigerator for 30 minutes. 2. Heat the oil in a large frying pan or skillet or BBQ grill over medium heat. When hot, add the spare ribs and cook in two batches, so you do not over crowd the pan for about 4 minutes per batch. When cooked, move to a platter and garnish with sesame seeds

Ingredients: · 3 T. gojujang · 3 T. honey · 3 T. soy sauce · 2 T. rice vinegar · 1 T. sweetened pineapple juice · 1 T. sesame oil · 3 garlic cloves, minced · 1 T. ginger, minced · 2 tsp. gojujaru · 1 tsp. sesame seeds · Salt and pepper · 1 ½ # chicken breast or thigh, sliced as thin as possible · Pinch of sesame seeds for garnish Preparation: 1. Combine the gojujang, honey, soy sauce, rice vinegar, pineapple juice, sesame oil, garlic, ginger, gojujaru, sesame seeds, and salt and pepper in a bowl. Add the chicken and toss in gently. Let marinate for 2 hours to overnight. 2. Heat up a pan or skillet or BBQ grill. Cook for 2-3 minutes on either side until the chicken is cooked. Remove to a platter and garnish with more sesame seeds.

Ingredients: · 8 – 10 oz. package dried soba noodles · 1 1/2 tsp. sesame oil · -- · 10 garlic cloves · 1 oz. cilantro (leaves and stems) · 1 C. chicken stock · ½ C. peanut butter · ½ C. + 1 T. soy sauce · 5 T. sugar · 1 T. shaoxing · 1-2 T. red chili oil / or 1-2 T. chili sauce · -- · 1 T. oil · 1 # large shrimp, peeled and deveined · ½ T. ginger, zested · 5 garlic, zested · 2 T. hoisin sauce · 1 T. soy sauce · -- · 3 green onions, sliced thin on the bias · ½ C. peanuts, chopped · More chili oil – if you dare. Preparation: 1. Bring a pot of water large enough to cook the noodles to a boil. Add the noodles and cook until finished. Drain. Toss the noodles in the sesame oil. Set aside. 2. Make the sauce - in a food processor, combine the garlic, cilantro, chicken stock, peanut butter, soy sauce, sugar, shaoxing, and chili oil/or paste. Process until everything is well combined. Remove to a pot and bring to a boil. Let simmer for a couple of minutes. Set aside, but keep hot. 3. In a large skillet, heat the 1 T. oil. Add the shrimp, season with salt and pepper and fry until about halfway cooked. Add the ginger and garlic and cook until the shrimp is cooked. Season with salt and pepper. When the shrimp is cooked, add the hoisin sauce and soy sauce. 4. To serve – divide the sauce between 4-6 bowls. Add the desired amount of noodles to the sauce. Make sure the noodles heat up in the sauce. Top with the shrimp mixture. 5. Garnish with the sliced green onions, and chopped peanuts. Top with more chili oil or chili paste, if desired.