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Ingredients: 12 oz Tomato Paste 1 1/4 cup Water 1/2 cup Vinegar 1/2 cup Brown Sugar 1 tbsp Onion Powder 1 tbsp Garlic Powder 1 tsp Worcestershire Sauce 1 tsp Salt 1/4 tsp Allspice 1/8 tsp Ground Clove 1/8 tsp Cayenne Pepper Instructions Combine all ingredients and stir until blended.Transfer to sealed container and refrigerate for at least 4 hours.

Ingredients: · 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 Instructions: In a bowl, mix ingredients together. Blend if desired.

Ingredients: · 3 cups packed fresh basil leaves · 4 cloves garlic · 3/4 cup grated Parmesan cheese · 1/2 cup olive oil · 1/4 cup pine nuts · 1/2 cup chopped fresh parsley Method: 1. Combine basil, garlic, Parmesan cheese and nuts in the bowl of a food processor or blender. Blend to combine. 2. Add oil, while running on high, drizzling through lid until combined.

Ingredients: · 2 – 15 ounce can roasted diced tomatoes · 2-4 whole chipotles in adobe sauce · 4 cloves garlic · 2 tablespoon oregano · 4 teaspoons cumin · Salt to taste Instructions: 1. Place all ingredients in a blender and puree until smooth.

Ingredients: · 28 ounce can San Marzano Tomatoes · 1 can tomato paste · 1 tablespoon dry oregano · ½ tablespoon dry basil · 2 teaspoons garlic powder · Salt, to taste (careful not to over salt as toppings will add salt as well) Method: 1. Add all ingredients to a blender and blend until combined. Freeze leftover sauce.

Ingredients: · 2 tablespoons olive oil · 2 – 28oz cans San Marzano Tomatoes · 4 cloves garlic · 1 onion, diced · ½ cup basil, chiffonade · 2 tablespoons oregano, chopped · Salt & Pepper to taste Instructions: 1. In a bowl, squeeze tomatoes until they are in smaller pieces. 2. Heat oil over medium heat in a large saute pan. Add onion and saute until softened. Add garlic and saute until fragrant. 3. Add tomatoes, basil and oregano. Lower heat and simmer until flavors have combined.

Ingredients: 4 tablespoons butter 4 tablespoons All-Purpose Flour 2 ½ cup milk ½ teaspoon salt ½ teaspoon pepper 1 teaspoon garlic powder 1 teaspoon chili powder 1 teaspoon ground cumin 12 ounces of pepperjack cheese, shredded (about 1½ cups) ¼ C. chopped pickled jalapeno Instructions: Melt the butter over medium heat in a saucepan. Add the flour to the melted butter and make a roux. Whisk in the milk and combine well so there are no lumps. Add salt, pepper, garlic powder, chili powder, and cumin. Increase the heat to med. High. Simmer until thickened, stirring CONSTANTLY. Turn the heat down to low and in 2-3 additions add the cheese, making sure it is fully incorporated before adding more. When all of the cheese is incorporated, stir in the chopped jalapeno. Season with salt and pepper.

Ingredients: · ¼ c. flour · ¼ c. butter · 3 C. milk · 1 large onion, split in half · 10 cloves · 3 bay leafs · Salt and Pepper To Taste Preparation 1. Start by studding the cloves in the onion – 5 on each side. In a heavy bottomed sauce pot, add the three cups of milk and the studded onion and the bay leafs. Bring very slowly to a rolling simmer, let the slow increasing heat bring all of the flavors and oils out of the onion and the clove. After 15-20 minutes or until the milk is near scalding, slowly incorporate the roux and cook on medium low heat until thickened and the starches have released. Strain to remove the onion and spices, and season with salt and pepper.

Ingredients: · 2 T. butter · 8 oz. nameko mushrooms – or any mushroom of choice · 1 T. butter · 1 shallot, sliced · 4 garlic cloves, smashed · 2 T. brandy · ½ C. tomato puree · ¾ C. white wine · 1 C. veal demi glace · 1.5 T. tarragon, chopped · 1 T. butter Preparation 1. In a large saute pan, heat the butter over medium heat. Add the butter, and when melted, add the mushrooms, season with salt and pepper and saute until the mushroom begin to turn color. Remove mushrooms from pan and set aside. 2. Add the 1 T. butter to the pan and when melted and hot, add the shallot and garlic and cook until fragrant and soft. Deglaze the pan with the brandy and cook out the alcohol. Add the tomato puree and white wine and reduce until most of the liquid is gone. Next add the demi glace and reduce until the sauce coats the back of a spoon (nape). Remove the pan from the heat and add the cooked mushrooms, tarragon and butter, and stir in the butter until melted, season with salt and pepper.

Ingredients: 3 1/2 cups water 1 1/4 cups white vinegar 1 tablespoon sugar 1 tablespoon sea salt 4 cups cucumber spears or slices 2 cloves garlic, whole 2 heads fresh dill Instructions: Stir water, vinegar, sugar, and sea salt together in a saucepan over high heat. Bring to a boil; remove from heat and cool completely. Combine cucumbers, garlic cloves, and fresh dill in a large glass or two pint jars. Pour cooled vinegar mixture over cucumber mixture. Seal container with lid and refrigerate for at least 3 days.

Ingredients : · ¾ C. rice vinegar · ¾ C. apple cider vinegar · 1 C. brown sugar · 1 C. water · ¼ C. ginger, julienned · 3 star anise · 4 dried red chiles · 1 T. peppercorns · 2 T. coriander seed · 2 cinnamon sticks · 7 cardamom pods · 1 # grapes, picked Instructions: 1. In a non reactive pan, combine everything but the grapes. Bring to a boil and make sure that the sugar is dissolved. 2. Pour the hot liquid over the grapes and let sit until cool. Refrigerate until use.

Ingredients: · Small pickling size cucumbers · 3-4 garlic cloves, peeled · 2-3 heads of fresh dill, rinsed clean · Non-processed kosher salt (Diamond Crystal, if you can find it) · Non-Chlorinated Water · 3-4 grape leaves You will need to choose one of the three salt brine ratios below: · A low salt brine ratio for 1.8% brine solution is 1 TBSP salt dissolved in 1 Quart of water. · A medium salt brine would be 3.6% brine solution of 2 TBSP salt dissolved in 1 Quart of water. · A high salt brine ratio for hot weather fermenting is 5.4% brine of 3 TBSP salt dissolved in 1 Quart of water. Method: 1. Wash the cucumbers with water and vinegar. 2. Soak the cucumbers in ice water for a few hours unless they were just picked fresh from the vine. 3. Place the garlic cloves, dill and grape leaves in the bottom of a clean/sanitized fermenting crock. Remove the cucumbers from the ice water and place them on top of the garlic, dill and leaves. 4. Choose the level of salt brine referenced above the list of ingredients. Stir the salt into the water to make a brine. Pour the brine over the cucumbers in the crock until the cucumbers are completely covered. 5. Place a clean weight on top to hold the cucumbers under the brine level and cover. 6. Sit the crock out of direct sunlight at room temperature and allow to ferment for 1-4 weeks. In the first week you should start to see bubbles appearing in the brine which means fermentation is occurring. You can start eating them after a week but they get more delicious the longer they ferment. After 3-4 weeks, the brine will start to look cloudy. To slow the process of fermentation, store the crock pickles in the refrigerator. 7. While fermenting, check the pickles occasionally to ensure there is no mold growing. If mold starts to grow, remove it immediately!