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Ingredients: · ¼ cup preserved lemon juice · ¼ teaspoon ground pepper · 1/3 cup extra virgin olive oil · ½ cup parmesan cheese, grated · Salt to taste · ½ pound farfalle pasta · 1 cup frozen peas · ¼ cup preserved lemon, chopped · ¾ cup cooked ham, cut into ¼ inch dice Directions: 1. In mason jar, combine preserved lemon juice, pepper, olive oil, half the cheese and a pinch of salt. Cover and shake well, set aside. 2. Bring a pot of water to boil on high heat and add 1 tablespoon salt. Add pasta and cook for 6-8 minutes. 3. When timer sounds, add peas and ham to boiling pasta water. Cook for 2 minutes. 4. Drain all together and place in a bowl. Toss with dressing and top with remaining cheese. Enjoy!

Ingredients: · 12 ounce gemelli pasta · 3 tablespoons olive oil, plus more for drizzling · 12 ounces sweet Italian sausage · 6 cloves garlic, sliced · 1 small head cauliflower, broken in to small florets · 1 bunch green onions, chopped · ¼ cup pepperoncini peppers, chopped · 1 cup grated parmesan cheese Instructions: 1. Bring a large pot of salted water to a boil. Add the pasta and cooks as the label directs. Reserve 2 cups of the pasta water, then drain. 2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a spoon until lightly browned and no longer pink, approx.. 4-5 minutes. Clear a space in the pan and add the garlic and cook until just golden, 2-3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved pasta water, cover and reduce heat to medium. Cook until the cauliflower is tender, about 8 minutes. Uncover and boil over high heat until liquid is almost evaporated, about 2 more minutes. 3. Add the pasta to the skillet, along with the green onions and pepperoncini peppers. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the green onions and coat the pasta with the sauce, adding up to 1 cup of the cooking water, if needed, to loosen the sauce. Remove from the heat, sprinkle with the cheese and toss.

Ingredients: · 1 small squash, diced · 1 tablespoon olive oil · 1 cup black rice, cooked · 1 cup greens, shredded · 2 tablespoons pine nuts · 2 cups lima beans · 2 chicken breasts, halved · 2 tablespoons seasoning blend of your choice · Salt & Pepper For the tahini dressing: · ¼ cup tahini · Juice of 1 lemon · 1 tablespoon honey · 2 tablespoons olive oil · 2 tablespoons fresh herbs, chopped · Salt & Pepper to taste Method: 1. Preheat oven to 400 degrees. 2. Place the squash on a baking sheet and drizzle with the olive oil, season with salt and pepper. Roast for 15 minutes or until lightly browned. 3. Add the kale and pine nuts to the pan with the squash and roast for an additional 10 minutes. 4. Remove from oven and toss in lima beans. 5. Whisk together dressing ingredients. Set aside. 6. Rub chicken breasts with chosen seasoning. 7. Heat oil in a skillet over medium high heat. Once hot, add chicken breast and cook until browned on both sides and cooked through. 8. Build bowls by placing rice in a bowl, topped with veggie mixture and chicken. Drizzle with dressing and enjoy!

Ingredients: For the salmon: · 1 pound salmon, neck side if possible · 2 tablespoons Gather Lebanese Fish Seasoning · 6 tablespoons oil · Chives, chopped for garnish · Salt & Pepper to taste For the cucumber salad: · 1 English cucumber · 1/4 cup minced shallots · 2 tablespoons coarsely chopped fresh tarragon, divided · 1 tablespoon rice vinegar · 1 tablespoon olive oil · 1 tablespoon honey · Salt & Pepper to taste Instructions: 1. In a small bowl, mix together seasoning and oil. 2. If needed, cut salmon into portions, removing the belly meat, leaving the skin on. Score the skin lightly with a knife. 3. Rub oil/seasoning blend onto salmon and let rest at room temperature while you make the cucumber salad. 4. In a small bowl, whisk together the dressing ingredients for the cucumber salad: shallot, tarragon, vinegar, olive oil, honey, salt and pepper. Set aside. 5. Thinly slice cucumber, place in a bowl and dress with dressing. 6. Heat a fry pan over medium-high heat. Add 2 tablespoons oil. Once oil is hot, place salmon, skin side down, into the hot pan. Cook for 5-7 minutes. Flip and cook for an additional 5-7 minutes, or until top is nicely browned. 7. Sprinkle salmon with chives and serve with cucumber salad. Enjoy!

Ingredients: · 4 red bell peppers, cut in half and seeds removed · 1 small head cauliflower, cut into florets · 2 tablespoons olive oil, divided · 1 onion, diced · 2 cloves garlic, minced · 1 teaspoon thyme, chopped · 1 pinch red pepper flakes · 3 cups chicken stock · 1 cup coconut milk · 1 teaspoon smoked paprika · Yogurt, to serve · Salt & Pepper to taste Method: 1. Preheat broiler. 2. Place the red peppers on a baking sheet with the cut side facing down, broil until the skins are blackened. Place in a bowl and cover with plastic wrap. Let sit for 10 minutes, then peel off skins. Do not rinse peppers under water to remove skins. Set oven to 400 degrees. 3. Meanwhile, toss the cauliflower in the oil, place it in a single layer on a baking sheet and roast in a preheated oven until tender and caramelized, about 20-30 minutes, turning once if needed. 4. Heat the oil in a large pan over medium heat and cook the onion until tender, about 5-7 minutes. 5. Add the garlic, thyme, paprika and red pepper flakes and cook until fragrant, about a minute. 6. Add the roasted red peppers, cauliflower, broth and cashew milk and simmer for 10 minutes before pureeing to the desired consistency with a hand blender. 7. Season with salt and pepper and serve garnished with yogurt.

Ingredients: For the Taco Filling: · 2-3 chayote squash, diced into ½” pieces · 1 cup mukimame (shelled edamame) · 1 teaspoon oregano, chopped · 1 teaspoon cilantro, chopped · 1 teaspoon cumin · ½ teaspoon paprika · 2 cloves garlic, minced · 3 tablespoons olive oil · Salt & Pepper to taste For the Heirloom Tomato Salsa: · 2 heirloom tomatoes, seeded and diced · 3 cloves garlic · 1 red onion, finely minced · ½ cup cilantro leaves, chopped · 1 lime, juiced · 1 jalapeno, seeded and diced · Salt & Pepper to taste To Serve: · Tortillas, Shredded Cheese, Crema and Guacamole Instructions 1. Preheat oven to 425 degrees. 2. Toss chayote squash, mukimame, oregano, cilantro, cumin, paprika and garlic with olive oil, salt and pepper. Place on a baking sheet in a single layer and roast for 20-25 minutes or until brown. 3. While filling is baking, mix together salsa ingredients and set aside. 4. Remove filling from oven and serve with tortillas, salsa and toppings. Enjoy!

We are asked all the time about stock making - how to do it, what to put in it, how long to cook it, etc. It's sometimes a hard conversation because there are so many different methods and techniques that often it comes down to preferences and how much time you have on your hands. But we're always here to helps, so let's talk about stock! First, let's look at the classic technique for making stocks. This can be more time involved, but it also results in a richer stock with deeper flavor reduction. As always, we encourage you to understand the fundamentals of stock making, then move on to your preferred method. What is a stock? A gelatinous, flavorful liquid that is used in the preparation of sauces, soups, and bases for other recipes. A stock is produced by simmering bones, vegetables, herbs, and spices in a cooking liquid. The simmering process extracts flavor from the ingredients in the cooking liquid while allowing a reduction to take place. Reduction occurs when a liquid simmers for an extended period of time – reducing the amount of water while concentrating the flavor. What is the composition on a stock? A stock is comprised of 4 ingredients: Nourishing Element Mirepoix Bouquet Garni Liquid So – Using above as a template for stock: 4 # nourishing element (bones) 13 oz mirepoix (vegetables) Bouquet Garni (aromatics) 1 gallon (8#) water Nourishing Element – The most important ingredient of a stock. This is where the flavor, nutrients, color, and most often gelatin come from. Gelatin is an essential part of a stock that is produced when the connective tissue in the bones break down.Gelatin is what gives a stock its body.If making a vegetable stock, vegetables will be your nourishing element.Vegetable stocks do not contain naturally occurring gelatin. Mirepoix – a mixture of roughly chopped vegetables used to add flavor, nutrients, and color to a stock. Mirepoix usually consists of equal parts and uniform pieces of: onion, celery, and carrot. Bouquet Garni – a sachet of parsley, thyme, bay leaves and peppercorns tied in cheesecloth and then inserted into the stock. Liquid – the largest portion of the stock.The liquid used to make the stock should be cold.This will allow for the maximum extraction of the flavors in the ingredients.The liquid component of a stock is usually water or a remouillage. A remouillage is the second weaker extraction of a stock.This is made from the strained ingredients from a stock, mixed with liquid and cooked again for ½ the time of the original stock. The 5 Steps in Stock Production Selecting a cold liquid, natural clarification, skimming, simmering, and straining. Cold liquid is necessary for stock production as cold water will release more flavor, also, as the bones and collective tissue breakdown they will release albumin. Albumin can naturally clarify a liquid by coagulating impurities in the liquid. Simmering a stock (not boiling) promotes the natural clarification process performed by albumin. Skimming, or depouillage, means to remove the impurities from the stock. This is done by routine skimming of fat and other impurities from the top of the stock with a ladle. Simmering the stock between 185-200 degrees allows for the stock to properly clarify and fortify. Straining the stock is done by ladling liquid from the stock through a cheesecloth lined strainer. Preparation of White, Brown, Fish, and Vegetable Stocks White Stock (fond blanc) – Simmer the mirepoix and bouquet garni with the nourishing element. White stocks are colorless and produce a mostly clear stock. Brown Stock (fond brun) – Made with any nourishing element. The difference is in a brown stock the nourishing element and the vegetables are roasted, and usually painted with tomato paste to add some acidity. Fish Stock (fond poisson) – Only use bones from lean fish or shellfish. Do not use carrots in a fish stock as it will color it. Fish stocks do not simmer as long as a meat stock. Vegetable Stock (fond legume) – Use vegetables with a basic color and a neutral flavor. Combine the vegetables with herbs and spices complimentary to the dish you are going to create with it. Do not use stronger or cruciferous vegetables – the strong flavor can overpower other flavors so your stock will be out of balance. Cooking Times for Stocks Beef Stock – 6-8 hours Chicken Stock – 3-4 hours Fish Stock - 2-3 hours Vegetable Stock - 45 minutes-1 ½ hours So, to sum it up - to make a traditional stock, add your bones, mirepoix, bouquet garni and water to a pot, bring it to a slow boil, then turn down and let simmer for the time listed. Skim as needed and add water if the stock gets too reduced. See why it's so hard to give an exact recipe? Stock making is a method, not a recipe, so it is more dependent on outside variables. And remember - a traditional stock will get gelatinous and thick when cooled - this is a good thing! Now, it's time to talk a little bit about realistic stock making at home. We understand that not everyone had 6-8 hours to roll a beef stock at home. So there are ways to make it a little faster and easier. Here are some of my favorite tips and tricks: Don't throw away your veggie trimmings, chicken and beef bones or seafood shells. Place them into a baggie and freeze them until you have time for stock. When you're ready, just pour the items into a stockpot and bring them to a slow boil. Turn down and simmer until the stock has good flavor. In order to develop flavor quickly, start with less water. Take this one step farther, and instead of "stock" think soup starter. Put things together that would make a great soup base. Making salsa? Save your tomato pulp, onion trimmings, jalapeno and pepper peels and add them to chicken bones to make a great Tortilla Soup Starter. One of my all-time favorites is Chicken & Fennel. It makes a great base! So while you can't use them with everything like a stock, they will reduce waste and make a great soup. Use your pressure cooker (somewhere Dave is shaking his head...). But it can make an amazing, gelatinous stock in 30 minutes. Just add whole, bone in, skin-on chicken with the mirepoix, bouquet garni and water to the fill line. Turn on high pressure for 30 minutes and let the pressure cooker do the work. If you have a strainer basket that fits in your pressure cooker, make it even easier by placing the chicken, veggies and herbs into the basket. That way when it's done you can just lift it out. You'll also end up with tender, juicy chicken meat to use for a recipe and it will fall right off the bone. TIP: Only use the natural release method, NEVER quick release!! Make sure to avoid these ingredients when making stock: Red onions, cruciferous vegetables like cabbage, Brussel's Sprouts, Broccoli or Cauliflower or spicy peppers - unless you want spicy stock. We hope this makes you think about making your own stocks at home! Here are some of our favorite soup recipes that you can use with your delicious homemade stocks: Portuguese Chicken Soup Loaded Baked Potato Soup Pressure Cooker Chicken Chowder Lighter Chicken Wild Rice

Ingredients: · 1 tablespoon olive oil · 12 ounces boneless skinless chicken breast, cut into ½” pieces · 1 medium onion, diced · 1 medium carrot, diced · 1 tablespoon thyme, chopped · 2 cups chicken stock · 1 ½ cups frozen corn · Salt & Pepper to taste · ¾ cup canned coconut milk · 1 tablespoon flour Directions: 1. On brown setting, add oil and brown chicken pieces, being careful not to crowd the pan. Remove from pan. 2. Turn to saute setting and add onions, carrots and thyme. Saute until softened. 3. Add chicken, chicken stock, corn and coconut milk. Cook at high pressure for 7 minutes. 4. Let pressure naturally release. 5. Mix flour with a bit of water and stir in to thicken. Enjoy!

Ingredients: · 1 ½ # (2-3) pre-baked potatoes · 1 T. oil · 8 ounces bacon, diced · 1 onion, diced very small · 3 cloves garlic, minced · Salt and pepper · 2 T. butter · 4 T. flour · 1 C. chicken stock · 3 C. milk · ½ C. crema/or sour cream · 2 green onions, sliced very thin, green parts only · 1 C. shredded cheddar cheese Preparation: 1. Prebake (or use left-over) potatoes until cooked. Let cool, peel and medium-large dice (homestyle bite size) and set aside. 2. In a large dutch oven, add the 1 T. oil and the bacon and render out the fat from the bacon over medium low heat. When the fat is rendered and the bacon is crispy, remove the bacon to a paper towel lined plate and leave the fat in the pan. 3. Add the onion and saute until translucent. Season with salt and pepper. Add the garlic, and cook for another 1-2 minutes. Season. 4. Add the butter and let melt. Add the flour and stir in well, ensuring there are no clumps. Continue to cook the flour for 1-2 minutes, being sure NOT to let the flour burn to the bottom on the pot. (Its going to want to – believe me.) 5. Add the stock slowly and let thicken slightly. Then add the milk and let thicken over a nice medium low simmer. Season with salt and pepper. When the soup has thickened, thin out with the crema. Season. If the soup is too thin, add a little bit of shredded cheddar to re-thicken slightly 6. Add the potatoes and some of the reserved bacon and stir in. When the potatoes are hot, garnish the soup pot with some more reserved bacon, some green onions, and some shredded cheese. Leave a little bit of bacon, cheese, and green onion on the side for people to add more on top of their single servings of soup if desired.

Ingredients: 1 lb boneless skinless chicken breast, diced into 1/2 to 1/4 chunks 1 medium onion, diced 2 cloves garlic, minced 1 cup carrots, diced 1⁄2 cup celery, diced 2 cups wild rice, cooked 5 cups chicken stock (or less if you want it thicker) 1 cup cashew milk 3 tablespoons GF flour 1 tablespoon butter 2 tablespoons dry sherry 1 teaspoon dry thyme Salt & Pepper to taste Method: Read the recipe. Did you read it? Read it again… Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer. In a stock pot or Dutch oven, sauté chicken until cooked through. Set aside. In the same pot, melt butter. Add onion, garlic, carrots, celery and thyme. Cook until softened. Add flour to pot and cook until golden. Add chicken broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking. Stir in the wild rice and chicken. Cook until heated through. Enjoy!

Ingredients: · 2 quarts chicken stock · 1 pound boneless, skinless chicken thighs · 1 onion, diced · 3 cloves garlic · 3 ribs celery, diced · 1 carrot, diced · 1 preserved lemon, finely chopped · ½ cup mint, chiffonade and divided · ½ cup uncooked quinoa, rinsed · 2-4 tablespoons preserved lemon juice, as needed · Salt & Pepper to taste Instructions: 1. In a large stockpot, saute onion, celery and carrot until softened, making sure to season with salt and pepper. Add garlic and saute until fragrant. Remove and set to the side. 2. In the same pot, add stock and bring to a boil. Add chicken thighs, bring to a boil and reduce heat to medium to medium low to poach chicken. Cook for 10-15 minutes or until chicken is cooked through. Remove chicken to the side. Once cool enough to work with, rough chop or shred. 3. Bring the stock to a boil and add the reserved veggies, chicken, quinoa, preserved lemons and 2 tablespoons of the preserved lemon juice. Cook for 15-20 minutes or until quinoa has puffed, but still has tooth. Taste for seasoning and add additional lemon juice if needed. Stir in ¼ cup of the mint. 4. Serve topped with remaining fresh mint. Enjoy! NOTE: The preserved lemons and juice will be salty. Use restraint when salting and season more heavily at the end of the cooking process.

Ingredients: For the cake: · 2.5 cups shredded carrots · 1 cup unsweetened shredded coconut · 1 cup pitted dates · 1 tablespoon maple syrup · 1 teaspoon cinnamon · 1 inch fresh ginger, grated · ¼ teaspoon allspice · 5 tablespoon coconut flour · ½ cup trail mix or mixed nuts that have been soaked in hot water for 10 minutes and drained For the Maple Cashew Frosting: · 1 cup cashews (soaked overnight) · 1/3 cup coconut oil · 3 tablespoons maple syrup · ½ teaspoon vanilla · 2 teaspoons lemon juice Directions: 1. Squeeze liquid out of the carrots – this is easiest to do with a ricer. 2. Combine carrots, coconut, dates, spices, coconut flour and trail mix in a food processor and pulse until it comes together. Press some between your fingers until you get a good texture. 3. Firmly press into a pan and place in the freezer while you make your frosting. 4. Put all of the frosting ingredients into a blender or food processor and process until smooth. 5. Spread frosting over the cake and top with dried coconuts, nuts and/or fruit. 6. Chill until ready to serve. Best eaten within 24 hours.