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Ingredients: · 1# ground beef or lamb · 1 small onion, grated · 2 T. parsley, chopped · Salt and pepper - · 2 T. oil · 1 onion, finely diced · 6 garlic cloves, minced · 1 red fresno chile, finely chopped (seeded is up to you) · 1.5 # roma tomato, chopped · Salt and pepper · Sugar to taste - · 2 pita, cut in half sideways, and torn into pieces - · 1.5 C. yogurt, beaten · 2 T. olive oil · 3 T. pine nuts · 1 tsp. sumac · ½ tsp. smoked paprika Preparation 1. In a bowl, combine the ground lamb or beef with the onion, parsley and salt and pepper. Place in the refrigerator while proceeding. 2. In a large saute pan, heat the oil over medium heat. Add the onion, season with salt and pepper and saute until fragrant and begins to pick up a bit of color. Then add the garlic and chiles and saute for another 1-2 minutes – do not let the garlic burn. Add the chopped tomatoes, season again with salt and pepper and a pinch or two of sugar and cook, pressing down on the tomatoes to help break up, for about 10-12 minutes until the tomatoes have turned into a sauce consistency and the sauce has thickened slightly. Set aside 3. Place the pita on a sheet tray and toast in a 400 degrees oven. Set aside. 4. Hand form the kebab into 1 inch thick x 3 inch pieces. Place on a baking sheet and broil 3-4 on the top rack of the oven 3-4 minutes per side until a nice crust has formed. If the meat is still a bit pink on the inside when down, it is ok. 5. Meanwhile, while the kebab is under the broiler, heat a small saute pan over medium heat with the oil, pine nuts, sumac, and paprika. When the oil begins to pop, turn off the heat.To assemble, on a serving platter, place the toasted pita down. Top with the tomato sauce. Place the beaten yogurt in dollops on top of the tomato sauce and place a broiled kebab on top of each dollop. Finally, drizzle the pine nut mixture evenly over the top of the kebabs.

Ingredients: · 1 cup lentils, uncooked · 2 cups water · ½ - 1 cup white wine · 8 ounces mushrooms, sliced · 1 tablespoons taco seasoning · 2 cloves garlic, minced · 1 shallot, diced · 1 tablespoon oil · Arugula · Pomegranate Seeds or Pomegranate Molasses (when not in season) · Tortillas For the sauce: · 1 cup Greek yogurt · 1 teaspoon coriander · ½ teaspoon cumin · 4 ounces green chilies, seeds removed and diced · ½ lime, zested · Juice of 1 whole lime · Salt & Pepper to taste Directions: 1. In a saucepan, bring water and wine to a boil. Add lentils, season and lower heat to a simmer. Simmer until tender, but not overdone. Drain. 2. In a skillet, heat oil over medium high heat. Add mushrooms, shallot and garlic and saute until soft. Add lentils and seasoning and saute until ingredients are combined. 3. In a bowl, mix together sauce ingredients. 4. Heat tortillas and serve topped with arugula, pomegranate seeds and sauce.

Ingredients: For the crust: · 4 oz butter, unsalted · 8 oz, all purpose flour · 3 oz, ice cold water · ½ teaspoon salt For the filling: · 2 peaches, peeled and sliced · 1 roasted green chili, diced (or 1 small can roasted green chili) · 2 tablespoons toasted pine nuts · ¼ cup packed brown sugar · ½ teaspoon Chinese Five Spice (or any warm spices) · 1 tablespoon cornstarch · ½ teaspoon vanilla extract · 1 egg, lightly beaten · Piloncillo or deco sugar Instructions: For the Crust: 1. Cut the butter down into chunks, measure out the flour, and measure out the water. Place all separately in the freezer for 20-30 minutes. Take out of the freezer and combine the flour and salt in a bowl. Add butter and either using your hands or a pastry cutter, cut butter into flour until small pieces remain. Add water in 1 tablespoon increments until dough just comes together. Shape into a disc and refrigerate for 20 minutes. For the Chili Mixture: 1. In a large bowl, mix together the brown sugar, spices, cornstarch and vanilla. combine well. Next, add in the green chili and pine nuts and toss well to coat evenly. To assemble: 1. Remove the dough from the refrigerator, and gently roll out the dough out so it is 2 inches larger than a cast iron pan. Gently transfer the dough to the cast iron pan, and then make a two circles of peach slices in the bottom (one outer and one inner ring), leaving 1 ½ inch gap to the edge of the pan. Next, spoon the green chilis (without juice) into the ring around the edge of the slices, filling the void in the crust. Drizzle the juice over the peaches. 2. Now, gently fold the crust, folding in the edges every inch or two. When the edges are all folded in, brush beaten egg around the top of the crust, using a pastry brush, and then grate piloncillo or use deco sugar (your own desired amount) on top of the crust. 3. Bake on the very bottom shelf of a preheated 375 degree over 30-40 minutes, or until the crust has browned nice and evenly. Remove from the oven and serve warm.

Ingredients: · 3 – 4 chiles, fire roasted and chopped · 2.5 cups whole milk · ¼ cup flour · 6 ounces white sharp cheddar, shredded · Pinch cumin · Pinch nutmeg · 6 cups cooked conchiglie (or any other desired walled or rolled pasta) · ½ cup panko · 1 tablespoon olive oil · ½ tablespoon smoked paprika · Salt & Pepper, to taste · Cilantro, for garnish · Lime Wedges, for garnish · 2-3 oz. blue cheese, crumbled, for topping Instructions: 1. Combine the milk and flour in a saucepan over medium high heat; whisk constantly. When the mixture comes to a boil, reduce heat and simmer until thick, 5-8 minutes, continuing to whisk constantly so not to scorch to the bottom of the pan. Remove from the heat and add the white cheddar in batches. Make sure all the cheese is incorporated before adding more. Add the cooked pasta, cumin, nutmeg and chopped roasted poblano to the cheese sauce. Toss everything together to combine well. Season with salt and pepper. 2. Transfer to a casserole dish or 6 large ramekins. 3. In a bowl combine the panko, olive oil, paprika and salt and pepper. Fluff with a fork. 4. Top the casserole or ramekins with the blue cheese, then top with the panko mixture. Bake in a preheated 425 degrees oven for 12-15 minutes or until the panko is golden brown. Garnish with cilantro and lime wedges.

Ingredients: For the Mashed Potatoes: · 1 lb potatoes, peeled and quartered · 2 tablespoons butter · ¼ cup cream · 1 egg · Salt & Pepper to taste For the Filling: · 3 tablespoons oil · 1# ground pork · 1 onion, diced fine · 3 cloves garlic, chopped · ¼ scant cup flour · 2 cups chicken stock · 1 large tomato, chopped · 3 roasted pueblo chiles, char and seeds removed, and diced · 1 teaspoon ground cumin · 1 teaspoon ground coriander · 2 tablespoon finely chopped parsley · ¼ cup finely chopped cilantro · ¼ cup thin sliced green onion · Salt & Pepper to taste Method: For the Mashed Potatoes*: 1. Add potatoes to a steamer basket and bring to a boil. Reduce heat to medium and let cook until potatoes are tender, 15-20 minutes. 2. Rice into a bowl, then stir in butter and cream. Add egg and season with salt and pepper. Set aside until ready to use. *Alternatively, place potatoes into pressure cooker with 1 cup water and cook on high pressure for 15 minutes. Let pressure naturally release. Proceed to Step 2. For the Filling: 1. Add oil to a large skillet over medium high heat. Add pork to the skillet and brown. Remove to a bowl on the side. 2. Add onion and garlic and saute until tender, scraping up brown bits, adding more oil if necessary. Add pork back to pot. 3. Then add the flour. It will coat the browned meat/veggie mixture and turn it into a giant mass, so make sure it is stirred often or the flour will burn. 4. When the flour has cooked in for 7-10 minutes, add the chicken stock, chilies and tomatoes. Bring to a rolling simmer, stirring often at first to break up the flour meat mix. Add the spices. 5. Reduce heat and let simmer until the chili has thickened into a gravy consistency, then turn off the heat and add the herbs. Make sure to taste for a final seasoning. To Assemble: 1. Place filling into pie plate or baking pan. 2. If desired, pipe sweet potatoes over the entire top of the pie. Or you can just smooth them onto the top. 3. Bake at 350°F for 20-30 minutes, until potatoes are browned and filling is bubbling. 4. Enjoy!

Ingredients: · 2 cups ketchup · 1/3 cup apple cider vinegar · 1/3 cup honey · 1 tablespoon molasses · 1.5 tablespoons Worcestershire sauce · 2 teaspoons paprika · 2 teaspoons dry mustard · ½ teaspoon garlic powder · ½ teaspoon salt · ½ teaspoon pepper · Optional: ¼ teaspoon cayenne pepper Instructions: 1. In a saucepan, combine the ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, paprika, mustard, garlic powder, salt, pepper, and cayenne. Simmer over medium heat until thick, stirring occasionally.

Ingredients: · 1 tablespoon white wine vinegar · 3 tablespoons olive oil · 1 teaspoon whole grain mustard · ½ teaspoon orange zest · 1 teaspoon chopped rosemary · Drizzle of Honey · Salt & Pepper to taste Method: 1. Add all ingredients to bowl or jar and whisk until emulsified.

Ingredients: · 1 ½ cups runny peanut butter · 1/3 cup maple syrup or honey · 6 tablespoons cocoa powder · 6 tablespoons coconut flour · ¼ cup dark chocolate chips or chopped chocolate · Optional: Shredded unsweetened coconut Instructions: 1. Whisk together the nut butter and maple syrup in a bowl until well combined. If needed, lightly warm the peanut butter to thin it out. 2. With a spatula, stir in the cocoa powder and coconut flour. 3. Fold in the dark chocolate chips. If at this point the mixture is too sticky to touch, cover and place in the fridge for a few minutes to harden up. 4. Scoop out tablespoons of the mixture and roll into balls with your hands. If desired, roll in shredded coconut. Leave in the fridge for about half an hour to set. Store in an airtight container for unto 2 weeks. Enjoy! Makes about 20 brownie balls

Ingredients: 1 ½ tablespoons coconut oil, melted 1 tablespoon honey 1 tablespoon curry powder ½ teaspoon salt ¼ teaspoon black pepper Cayenne to taste, if desired 2 cups nuts of choice Instructions: Preheat oven to 300 degrees. Line a baking sheet with parchment. Mix nuts and seasonings. Lay on parchment and bake for 30 minutes, turning as needed. Once cooled, store at room temp in an airtight container.

Ingredients: For the nachos: · 1 pound shredded, cooked chicken · 1 tablespoon Gather Taco Seasoning or seasoning of choice · 1 bag tortilla chips · 2 cups cheddar, shredded · 1 cup pepper jack, shredded · 1 cup black beans, rinsed and drained · ½ red bell pepper, finely diced For the toppings: · 4 green onions, sliced · 1/2 cup black olives, sliced · 1 tomato, chopped · 1-2 jalapenos, sliced · ½ cup cilantro, chopped · Crema Fresca, recipe below · Guacamole, recipe below Instructions: 1. Preheat oven to 375°F. 2. In a large bowl, toss together the chicken, taco seasoning, black beans and bell pepper. 3. Place a single layer of chips on the bottom of a baking sheet. Sprinkle with chicken mixture, then cheese. Repeat layering nachos, making sure to layer some filling and cheese between each layer. This ensures that even the chips on the bottom have topping! 4. Once layering is done, place in oven for 15 minutes or until the cheese is melted and browning. 5. Remove from oven and top with all of the toppings. Enjoy! For the Guacamole: Ingredients: · 2 avocados, ripe · 2 cloves garlic, microplaned · 1/2 lime, juiced, use to taste · Salt and pepper, to taste Instructions: 1. Cut the avocados in half, remove the pit and peel. Place in a bowl and mash with a large wooden spoon or fork. Add the garlic, lime juice, and salt and pepper. Mix well again. Cover with plastic wrap and set aside. For the Crema Fresca: Ingredients: · 1 cup heavy whipping cream · 1 lime, juiced · Milk, if needed to loosen Instructions: 1. Place cream in a mason jar or small bowl. Add lime juice. Shake or stir to combine. 2. Note: it is normal for it to separate once refrigerated. Just stir to combine!

Ingredients: 3 onions, julienned 2 tablespoons oil or butter 3/4 cup water 2 teaspoon salt Instructions: Add oil to a saute pan or skillet over medium heat. Add the onions, then add the water and the salt. Cover and cook until onions are softened and most of the water is evaporated. Remove the lid and reduce the heat to medium low. Continue cooking the onions, letting them brown and caramelize, stirring occasionally. Once they begin to caramelize stir more often to avoid burning. Once caramelized to your liking, remove from heat and enjoy!

Ingredients: · 1 tablespoon butter · 1 tablespoon olive oil · Pinch of salt · ¾ cup water · 3 medium onions, julienned · 1/2 beef bouillon cube, crushed · 1 tablespoon fresh parsley, chopped · 1 teaspoon whole grain mustard · 2 cups sour cream · Chips & Veggies to serve Instructions: 1. Add butter and oil to a medium skillet. Add onions. Pour in water. Cook covered over medium heat until onions are softened and water is mostly evaporated. Reduce heat to medium low and continue to cook, stirring and pressing into the pan occasionally. Continue to cook for 15-20 minutes or until you have caramelized onions. 2. When onions are almost finished, stir in beef bouillon cube, mustard and parsley. Stir until bouillon is dissolved and mixed into the onions well. Set aside until cool. 3. Mix into sour cream and let sit in the refrigerator for at least one hour to let flavors blend. 4. Serve with chips and your choice of veggies. Enjoy!