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Ingredients: For the pastry filling: · 1 # almonds, blanched · 1 C. powdered sugar · 1 tsp. cinnamon, ground · 1 tsp. coriander, ground · 1 tsp. vanilla · Pinch of salt · Orange flower water, as needed · 1 box phyllo sheets · Melted butter, as needed · Flavorless oil, to deep fry For the syrup: · ¾ C. sugar · ½ C. water · ¾ C. honey · 1 lemon, juiced · 1 T. orange blossom water For garnish: · Pistachio, ground to a powder · Sesame Seeds Preparation 1. Prepare the syrup: In a small saucepan, combine the sugar and the water over medium heat. When a syrup is formed, remove from heat and stir in the honey, lemon juice, and orange blossom water. Set aside. 2. For the filling: In a food processor, combine the almonds, powdered sugar, cinnamon, coriander, vanilla, and a pinch of salt. Pulse continually (but do not leave on to run) until you get a fine filling consistency. Add the orange blossom water 1 tsp. at a time to make a soft consistency filling (marzipan) that does not stick to your fingers. Move to a bowl and set aside. 3. For the pastry: WORKING QUICKLY – place 2 sheets of phyllo dough on top of each other. Brush with butter. Using a knife or a crimped pastry cutter, cut the phyllo sheets into 4 strips. Place 1 T. of filling on the end of each strip, and like folding a flag, take the right corner and fold to the left edge. Continue this “flag folding” the entire way to the end of the phyllo strip. Tuck the tip of the dough inside itself like making a little paper football, and set aside, under a damp cloth. Repeat with remaining dough/phyllo sheets. 4. When all of the pastry is made, preheat a oil filled dutch oven or fryer to 350 degrees. Carefully fry the pastry in batches to a crispy golden brown. Transfer to a rack lined sheet tray to drain. 5. When cool enough to handle, 1 at a time, place each pastry on a spoon and quickly place in the syrup. Dunk both sides for 10 seconds and return to the rack lined sheet tray to drain momentarily. While the pastry is glistening and sticky, garnish, alternating with ground pistachio and sesame seeds. 6. Carefully arrange on a serving platter or move to a paper cupcake liner.

Do you love pastry made from Phyllo (or Filo or Fillo) but have never worked with it? Have no fear, We are here to help you! We totally get it, working with phyllo sheets can be a daunting, scary task if you have never worked with them before, but once you get the hang of it, you'll be working with them like a pro in no time. Below are some of my favorite recipes when working with phyllo and a few tips and tricks to help you along the way. Tips To Working With Phyllo Dough: Phyllo dough sheets are dough that are stretched paper thin and is prone to drying out quickly. If you thaw phyllo in the refrigerator overnight, the sheets will be less prone to sticking together. When working with phyllo dough, it is important to have it unfolded and sitting under a sheet of plastic wrap or parchment paper and then topped with a damp cloth or paper towel. Direct contact with the damp towel will cause sticking. When brushing the melted butter over the top of the sheets, start at the edges – this will help prevent cracking, and work your way inward. DO NOT OVER BUTTER THE SHEETS!!! Work very diligently, but as fast as possible! About This Week's Recipes: Samsa – (pronounced some-sahh) Tunisian/Algerian Fried Phyllo Pastry filled with almonds, cinnamon, and orange blossom water, folded into a triangle and deep fried. After being deep fried, they are dunked in a sweet syrup. M’hanncha – (pronounced – mAHENcha) – A Moroccan dessert that literally translates into coiled like a snake. This is where the title snake came comes from. A filling of almonds, spices, and orange blossom water is rolled into a log and then phyllo is rolled around it and then rolled up into a circle resembling a snake. Choclava – A fun spin on a classic. This fun adaptation has pecans, chocolate, orange bourbon syrup and more chocolate! A quick rundown of the spices used in this week's recipes: Coriander – seeds from the cilantro plant. Lemony, earthy. Cinnamon - dried inner bark of the cinnamon tree. Often used whole in Indian Cuisine. Cardamom, green – very pungent, floral, earthy. Use sparingly – overpowers quickly! Usually #2, but currently #3 world’s most expensive spice. Clove – from the French word clou (nail) – clove tree is native to the spice islands. Strong, pungent.

Ingredients: 4 large sweet potatoes, diced small ¼ cup olive oil ¼ cup infused simple syrup 2 tablespoons fresh rosemary, chopped ½ cup dried cranberries ½ cup sugared walnuts 8-12 ounces arugula 1 cup cooked grain of your choice 1 large or 2 small oranges, candied (see instructions below) Balsamic Vinegar to drizzle Salt & Pepper to taste Method: 1. Preheat oven to 425 degrees. 2. In a large bowl, mix together olive oil, syrup and rosemary. Add sweet potatoes and toss to coat. Pour out onto a baking sheet. Season with salt & pepper and bake for 30-45 minutes, or until roasted. In last 10 minutes of cooking, sprinkle cranberries over sweet potatoes on pan and let warm. 3. When sweet potatoes are done, let cool slightly. 4. Place grain & arugula in a mound on a platter, ringed with sweet potatoes. Sprinkle with walnuts, top with oranges and drizzle with balsamic. Enjoy! For the Infused Simple Syrup/Candied Fruit: Ingredients: • 1 cup water • 1 cup sugar • 1 cup fruit to be infused (or if using an orange – 1 large orange, for example) Method: 1. Add water and sugar to a saucepan and bring to a boil. Add fruit and reduce heat to medium-low for 15 minutes. Turn off heat and let sit for 8 minutes. Strain and reserve fruit infused simple syrup in a jar. Place sliced fruit on a rack to dry. Toss in sugar to coat if desired. For the Candied Nuts: Ingredients: • 1 cup pecan halves or pieces • ¼ cup infused simple syrup Method: 1. In a skillet over medium heat, toast the pecan halves. Once toasted, add the simple syrup and cook until it forms a brittle-like consistency.

Ingredients: 1 cup raw almonds 1/2 cup rolled oats 1/4 cup baby carrots 1 tablespoon unsweetened shredded coconut 1 1/2 tablespoon maple syrup 1 tablespoon coconut oil, melted 1/2 teaspoon vanilla extract 1 tablespoon raisins, chopped Method: Combine almonds & oats in a food processor and pulse until almost flour consistency Add carrots and process until finely chopped and incorporated. Add remaining ingredients except raisins and process until dough comes together and almost forms a ball in the food processor. Transfer mixture to a small bowl and fold in chopped raisins. Roll into balls. Keep refrigerated.

Ingredients: For the chicken: · 2 pounds chicken thighs, bone-in · 2 tablespoons oil · 2-3 tablespoons ras el hanout · 2 fennel bulbs, sliced and fronds reserved · 6 – 8 tri-colored carrots, halved · 4 cloves garlic, smashed · 5 sprigs thyme, loosely broken up · Additional oil, to toss · Salt & Pepper to taste For the fennel frond salad: · Fennel fronds, reserved from above and lightly chopped · 1 orange, supreme, chop and reserve juice · ¼ cup hazelnuts, toasted · 2 tablespoons dried cherries · 2 teaspoons thyme, chopped · 1-2 teaspoons whole grain mustard · 1 tablespoons olive oil · Salt & Pepper to taste Method: 1. Preheat oven to 425 degrees. 2. Season and rub chicken thighs with ras el hanout, salt and pepper. In a large skillet or saute pan over medium-high heat, sear chicken in batches on both sides, being careful not to crowd the pan. Remove and set aside. 3. In a large bowl, toss carrots, fennel and garlic with olive oil, salt and pepper. Scatter in a single layer on the sheet pan. Gently break up thyme and lay over the veggies. 4. Lay the chicken in a single layer on top of the veggies. 5. Roast for 30-35 minutes or until chicken is cooked through. 6. While chicken is roasting, make salad by combining fennel, chopped orange, hazelnuts and cherries in a bowl. In a smaller bowl, whisk together orange juice, oil, mustard, thyme, salt & pepper. Gently toss with salad. 7. If there are pan juices, remove chicken and veggies to a platter. Place juices in a skillet over high heat and reduce until thickened. Drizzle over platter. Top with salad and enjoy!

Ingredients: 1 cup bulgur 1 cup water 1 bulb fennel, sliced with fronds reserved 4 cloves garlic, minced (divided) 2 teaspoons thyme (divided) 1 large sweet potato, diced Cayenne, to taste 1 teaspoon dry ginger 2-4 ounces arugula 2 green onions, sliced 2 ounces walnuts 1 pomegranate, seeded 2 tablespoons rice vinegar 8 tablespoons olive oil(divided) 1 teaspoon ground mustard 2 tablespoons maple syrup(divided) Method: 1. Read the recipe. Did you read it? Read it again… 2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer. Preheat oven to 425 degrees. Toss sweet potatoes with 1 tablespoon olive oil, 1 clove minced garlic, salt, pepper and cayenne. Roast in oven for 25-30 minutes or until done. Turn off oven and leave in oven to keep warm. Bring water to a boil and add ½ teaspoon salt. Add bulgur and bring to a boil. Reduce to low, cover and let cook until water has been absorbed and bulgur is fluffy. In a small bowl, whisk together rice vinegar, 6 tablespoons oil, mustard, ginger, 1 teaspoon thyme, ½ tablespoon maple syrup and a pinch of cayenne. Set aside until ready to use. In a saute pan over medium-high heat, add 1 tablespoon oil. Once hot, add fennel, remaining thyme, salt and pepper. Cook (stirring periodically, not often) until caramelized. Add remaining maple syrup and cook until nicely candied, but still soft. In a medium bowl, toss fennel fronds, arugula, green onions, pomegranate seeds and walnuts with a light coat of dressing.Lightly dress bulgur with dressing, salt & pepper.Assemble by using bulgur as a base, topped with sweet potatoes, fennel and salad.Enjoy!

Ingredients: · 1 bulb fennel, sliced and roasted · 1 - 15-ounce can white beans, drained and rinsed · 8 cloves garlic, roasted · ¼ - ½ cup olive oil · Juice of 1 lemon · 1 tablespoon sumac · ¼ cup walnuts, toasted and chopped · Salt & Pepper to taste Method: 1. Preheat oven to 350. 2. Roast garlic by chopping off the top drizzling with olive oil. Wrap with aluminum foil, place on a small pan or baking sheet and roast for 30 minutes or until nicely browned. 3. In a food processer, combine fennel, white beans, garlic, lemon juice, sumac, salt and pepper. Pulse to combine. Then process on low while drizzling in olive oil. Adjust oil, salt and pepper as needed. 4. Place in a bowl and top with walnuts and a drizzle of olive oil. 5. Serve with breads, tortilla chips or veggies. Enjoy!

Ingredients: For the Apple Vinaigrette: · 2 tablespoons apple cider vinegar · 6 tablespoons extra virgin olive oil · 2 tablespoons honey · 1 teaspoon whole grain mustard · 1 teaspoon fresh thyme, chopped · Salt & Pepper to taste For the Vegan Parm: · 1/2 cup raw pine nuts · 2 tbsp raw sesame seeds · 2 tsp lemon zest · 1 tbsp nutritional yeast · salt pepper For the Salad: · 1 apple, cored, halved and sliced thin (approximately 1/8th-inch thick) · 2 fennel bulbs, sliced very thin (I used a mandoline) · 8 ounces greens · ½ cup pecans, toasted Method: 1. Whisk dressing ingredients together and set aside. 2. For the pine nut “parm”, in a food processor or dry ingredient-friendly blender pitcher, combine the pine nuts, sesame seeds, lemon zest, nutritional yeast, salt, and pepper. Blend/Pulse until you have a crumbly mixture. Check it for seasoning and adjust if necessary. Set aside. 3. Toss apple and fennel with ¼ of the dressing. Place greens on base of platter, topped with fennel-apple mixture, topped with pecans. Re-dress if desired. Enjoy!

Did you know that the fennel plant is related to the carrot? Which makes these two veggies perfect companions. This aromatic, anise-flavored bulb is a perennial plant that is native to the Mediterranean and likes dry soil near sea coasts and riverbanks. Fennel is one of our “root to seed” vegetables, which means that you can eat all parts of it. The bulb is the most commonly used part, with a fibrous texture and anise flavor. The fronds are wonderful used in salad and as a garnish, adding a bright pop of anise flavor, while the seeds are commonly ground and used in sausages and even desserts. The most coveted part of the fennel plant is fennel pollen, which is the most potent part of the plant and also the most expensive. Fennel dates as far back at AD 23-79. It was first sited as being used by snakes to rub against when they were shedding their skins, believing that it improved their eyesight. It was also commonly used as a condiment and as an appetite suppressant. On Church mandated ‘Fastying dayes’, the faithful used fennel to get through the day, a tradition brought to the United States by the Puritans. They would bring handkerchiefs with fennel seed to nibble on during long services to stave off hunger; which led to fennel seeds often being referred to as ‘meetin’ seeds’. Fennel was thought to be so powerful that it was used to treat 22 different ailments, including being an antidote to poisonous mushrooms and as a treatment for the bites of mad dogs. Throughout history, fennel has become both a medicinal and cookery staple. Today fennel is grown around the world, and even thought to be a weed in Australia. It is even used in the manufacturing process of making absinthe. While we no longer believe that it can cure mad dog bites, fennel does provide several proven health benefits. It contributes to overall bone health, can help lower blood pressure, inflammation and really does help with your metabolism! So they weren’t that far off with the common claims of health remedies. Fennel pairs well with chicken and pork, apples, pomegranates, celery, orange and of course…carrots! Try using fennel in more cooking applications by using the bulb and the fronds and see how creative you can get. You can also pair it with herbs like thyme and rosemary. When in doubt, go back to the “roots” and pair fennel with Mediterranean flavors and you can’t go wrong!

Have you been trying to decide if you need to jump on this whole pressure cooking bandwagon that's sweeping the nation? Or do you have one, but it hasn't quite made it out of the box yet? Over the next few months I am going to bring you several new blog posts focusing on pressure cooking - and I'll be releasing some of the over 200 recipes I've developed for these fun new appliances. They rank high on my "recommend" list, but there are some things you should know before buying. Electric Pressure cookers go by many names; electric pressure cooker, multi-cooker, hot pot and more. The most popular brand currently being Instant Pot. Know that Instant Pot is a brand, and not a type of product. It’s like calling tissue Kleenex or a food processor a Cuisinart. You may also see them marketed by other brand names (Zavor, Fagor, Cuisinart, Elite, Power, Bella, etc). Buyer beware – quality varies greatly by brand and in this instance you get what you pay for. And do you really want to risk it with an appliance that's entire purpose is to build up pressure? And the past few years have brought innovation and big changes to this helpful appliance. Let me start at the beginning… I started my career at CHEFS Catalog in 2005, 14 years ago. And I can tell you that at that time one of our very best sellers was an electric pressure cooker. Believe it or not, electric pressure cookers have been around for over 20 years. The latest Instant Pot craze is based on a phenomenal marketing program and a now solid product. But there is a history – both Cuisinart and the now bankrupt Fagor (the new company is Zavor) have been making high quality electric pressure cookers for years. And because of this they top my list. They’ve had the proper amount of time to better engineer and “work out the kinks”, if you will. I will admit, having been an appliance buyer for 10 years, I was hesitant to jump on the Instant Pot bandwagon. Here came an un-heard of brand name, with a made for TV marketing platform. Generally, not a product that I would support from a quality standpoint. I tested the first generation and wasn’t impressed. So we took a pass on selling it at CHEFS. Then they had some challenges – poor industry rankings and reviews and a pretty significant recall. But they came back swinging. And I have to admit, they made leaps and bounds in new product development. I now own two and regularly use them in our Under Pressure classes. I would caution you to pay attention to the model and the retailer selling the Instant Pot. The market has been flooded with "exclusive" models for retailers. Which usually means it's in a different color or has a special setting or button that other units don't have (Porridge, anyone?). Again, the retailer matters. Look for upper level brands and you'll get a better overall product. Remember, a lower price might be attractive, but that means that those $$ came out of the overall manufacturing of the unit. Sometimes that means lesser quality components (the guts) or cheaper exteriors and less functionality. Below are my unbiased recommendations, based on using them multiple times a week, over the past 2-3 years. I’m happy with all of these brands and would use one (and do!) any day of the week. My recommended brands (in order of recommendation) are*: Cuisinart Electric Pressure Cooker, Zavor (formerly Fagor), Fagor Lux, Instant Pot Duo. Pressure Cooker Terminology: There’s a lot of special lingo around pressure cooking. In these pressure cooking blog posts, I’ll be breaking down some of the terminology into easy to understand definitions. Natural Release:To let the pressure cooker release naturally. This means once the time has gone off, you leave it alone and it will release the pressure naturally.There is no need to touch it or change any settings, this will occur without any task on your part. Quick Release: This is forcing the pressure out by moving the pressure valve to steam or release the pressure. Make sure to pull from the side, never putting your hand or arm over the valve, or looking down into the valve. It will shoot hot steam out the valve as it releases pressure. Suggestions for when to use quick release: Anytime you are cooking delicate foods like fish, vegetables or mac and cheese. Think about the fact that you want to stop the cooking process with a quick release. Never use quick release on soups as it can pull the liquid with the air as it is releasing pressure and will shoot hot liquid out of the valve. *None of these endorsements are based on paid advertising or paid product. These are independent recommendations from an industry expert. Click here to see our Pressure Cooker Recipes!

Ingredients: · 3 tablespoons vegetable oil · 2 medium onions, diced · 1 medium red bell pepper, diced · 6 garlic cloves, minced · 1 tablespoon chili powder · 1 tablespoon cumin · 2 pounds ground beef · 1 ½ teaspoons salt · 1 – 28 ounce can diced tomatoes · 1 – 14 ounce tomato sauce · 2 – 15 ounce can kidney beans, rinsed and drained · 4 ounce can diced green chili · 2-4 tablespoons masa, optional For Serving: · Tortilla Chips · Shredded Cheese · Sour Cream · Sliced Green Onions Instructions: 1. Heat the oil in a pressure cooker on the brown setting. Brown the ground beef. Remove and set aside. 2. Turn the setting to saute. Add the onions and bell pepper, season with salt and cook, stirring occasionally until soft. 3. Add the garlic, chili powder and cumin, stir to coat the vegetables and cook until fragrant, about 1 minute. 4. Add the beef, diced tomatoes, tomato sauce, beans and stir to combine. Cook on high pressure for 10 minutes. Let pressure naturally release. 5. Stir in the green chilis. Stir in masa to thicken and bring to a boil. 6. Taste and season with salt as needed and serve with your choice of toppings. 7. Enjoy!

Ingredients: For the peppers: · 4-6 bell peppers · 2 cloves garlic, minced · 1 large onion, diced · 1 tablespoon olive oil · Salt & Pepper to taste · 1 tablespoons Ras el Hanout · ½ cup rice · 1 cup tomato, chopped · 1-pound ground lamb · ¼ cup pine nuts, toasted · ½ cup mint leaves · 2 tablespoons mixed herbs of your choice For the sauce: · 1 cup Greek Yogurt · ¼ cup pistachios, roasted & chopped · 1 clove garlic, grated · ¼ lemon, zested · Salt to taste Method: 1. Prepare the peppers by cutting off the tops and removing the seeds and membranes. If necessary, trim bases so that they sit flat, being careful not to make a hole in the bottom. 2. On the saute setting, add oil and saute onion and garlic until translucent. Add rice and 1 cup water. Cook on saute setting until liquid is mostly gone. Add ½ cup water and repeat. Add tomato and cook until softened. 3. Remove mixture to a large bowl and add lamb, pine nuts, mint, herbs and ras el hanout. 4. Place mixture into peppers. Place peppers into a pan that will fit into your pressure cooker. 5. Place 1 cup water in the bottom of the pressure cooker, with a rack suspended over the water. Using a sling, place pan with peppers into pressure cooker. 6. Cook on high pressure for 8 minutes. Let pressure naturally release. 7. While peppers are cooking, prepare the sauce by combining the ingredients. 8. Serve topped with sauce and enjoy!