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Ingredients: · 3 eggs · 1 C. heavy cream · 1 C. coconut milk · 1 C. sugar · 1 tsp. salt · 2 tsp. vanilla · 4 C. stale brioche bread, cubed · ½ C. golden raisins · 1/2 C. chocolate chunks · 1 T. cocoa powder · -- · 1 C. brown sugar · 1 C. butter, unsalted · ½ C. bourbon · ½ C. coconut milk Preparation 1. Whisk together the eggs, heavy cream, coconut milk, salt, sugar, vanilla, chocolate chunks and cocoa powder. Toss in the bread and raisins. Turn into a large baking pan and bake at 350 degrees until set, about 30-40 minutes. 2. While the bread pudding is baking, make the sauce - Melt the butter in a saucepan. Add the brown sugar and cook until the sugar has dissolved. Add the bourbon and coconut milk and simmer until thicken to a sauce consistency.

Ingredients: For the Turnovers: · 1 sheet puff pastry or 1 recipe Rough Puff Pastry · 1 lb cherries, frozen or fresh, pitted · ¾ cup water · ¼ cup sugar · 2 tablespoons cornstarch or arrowroot powder · Pinch Salt · 1 egg, beaten · Optional: 1 tablespoon chopped fresh herbs such as thyme or rosemary For the Glaze: · 1 cup powdered sugar · 2-4 tablespoons orange juice · Zest of 1 orange Instructions: 1. Make filling first by: Adding cherries, water, sugar, cornstarch and salt to a cold saucepan. Stir, then turn onto medium heat and bring to a boil. Cook until nicely thickened. If using herbs, turn off heat and then stir in the herbs. Pour into a vessel and cool in the refrigerator until ready to use. 2. Preheat oven to 425 degrees. 3. Roll into a 16” x 12” rectangle, then cut evenly into 8 pieces and roll out each square before filling. 4. Lay a square in front of you, with one point facing you (like a diamond) and use the egg wash to paint the edges. Place ¼ cup cherry filling in the corner nearest you, being careful not to get it in the border with the egg wash. 5. Fold top over and adjust the corners to meet. Use a fork to crimp the edges. 6. Place onto a baking sheet when finished. Brush with egg wash. 7. Bake for 20-25 minute or until golden brown. 8. While turnovers are baking, make glaze by whisking orange juice into the powdered sugar until it is the desired consistency. Stir in orange zest. 9. Let turnovers cool until they are touchable, then drizzle with glaze. Enjoy! Makes 8

Ingredients: · 5 eggs · 1 3/4 cups whole milk · 3 tablespoons all-purpose flour · 1 teaspoon baking powder · 1/4 teaspoon salt · 1/4 teaspoon black pepper · 3 cans (7 ounce) whole green chilies, drained (or 1 large can) · 2 cups shredded Monterey Jack cheese, divided · 1 cup shredded cheddar cheese, divided · For Serving: Salsa & Crèma Fresca Instructions: 1. Preheat oven to 350 degrees F. Lightly coat a 3-quart baking dish with nonstick spray. 2. In a medium bowl, whisk together the eggs, milk, flour, baking powder, salt, and pepper, until thoroughly combined. 3. Open up each chili and clean out any seeds; place half of them on the bottom of the baking dish, laying them flat. Sprinkle 1 cup of the jack cheese and 1/2 cup of the cheddar on top. Repeat layers once. Pour egg mixture over the top. 4. Place in the oven and bake for 45 minutes until puffed up in the center and golden around the edges. 5. Let stand and cool for 5-10 minutes before cutting. Slice into squares and serve with salsa and sour cream, if desired. Enjoy!

Ingredients: · 3 pieces thick-cut smoked bacon, chopped · 1 onion, diced · 4 garlic cloves, minced · 3 roasted green chiles, peeled and deseeded · 2 cups black beans, soaked 2 hours to overnight · 4 cups chicken stock · 1 beer of choice · 1 tablespoon dry mustard · 1 chipotle in adobo with sauce, chopped · 1 tablespoon smoked paprika · Salt & pepper to taste Instructions: Turn pressure cooker on saute setting. Once warm, add bacon and render until crispy. Remove to a plate or bowl, leaving fat in pressure cooker. Add onion to pressure cooker and saute until translucent, then add garlic and cook until fragrant. Stir in green chilies, mustard, chipotle and paprika. Then stir in beans, beer, stock and bacon. Season with salt & pepper. Cook on high pressure for 30 minutes. Let pressure naturally release. If beans are still liquidy, turn on saute setting and let reduce. Enjoy!

Ingredients: For the Filling: · 3 tablespoons butter softened · 1 tablespoon cinnamon · 1/2 cup flour · 1/2 cup packed brown sugar · Pinch Salt For the Streusel Topping: · 5 tablespoon butter, softened · 1/2 cup flour · 1/4 cup packed brown sugar · 1 tablespoon cinnamon · Pinch Salt For the Cake: · 2 cups all-purpose flour · 1 teaspoon baking powder · 1/2 teaspoon salt · 1 stick unsalted butter, softened · 1 cup sugar · 2 large eggs · 1 cup sour cream · 2 teaspoons vanilla extract For the Drizzle: · 1 cup confectioners' sugar · 2 tablespoons butter, melted · 1 to 2 tablespoons milk (or hot water, for desired consistency) · 1 teaspoon vanilla extract · Optional: 1 Vanilla Bean, Scraped Instructions: 1. Preheat the oven to 350°. Spray a 9” pan, line with parchment, then spray again, coating parchment. Set aside until ready to use. 2. For the filling: In a bowl, using your fingers, combine the flour, brown sugar, cinnamon and salt. Add the butter and mix in until crumbly. 3. For the streusel: In a bowl, using your fingers, combine the flour, brown sugar, cinnamon and salt. Add the butter and mix in until crumbly. 4. For the cake: In a bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl or stand mixer, beat the butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs 1 at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until incorporated. 5. Spread half of the batter in the pan. Add the filling in an even layer. Carefully top with remaining batter. Scatter the streusel crumbs on top. Bake the cake for 30-45 minutes, or until a toothpick inserted in the center comes out clean. Cool. 6. While cake is cooling, mix together drizzle ingredients. While warm (but not hot), drizzle with glaze and let cool for glaze to set. Serve and enjoy!

Ingredients: For the Peaches: · 3 peaches, peeled and diced · 3 tablespoons butter · 1 tablespoon brown sugar · 1 teaspoon Chinese Five Spice (or any warm spice) For the Streusel: · 1/2 cup all-purpose flour · 1/4 cup packed light brown sugar · 1/4 teaspoon salt · 5 tablespoons unsalted butter, softened · 1 cup chopped toasted pecans For the Cake: · 2 cups all-purpose flour · 1 teaspoon baking powder · 1/2 teaspoon salt · 1 stick unsalted butter, softened · 1 cup sugar · 2 large eggs · 1 cup sour cream · 2 teaspoons vanilla extract · 1 orange, zested For the Drizzle: · 1 cup confectioners' sugar · 2 tablespoons butter, melted · 1 to 2 tablespoons milk (or hot water, for desired consistency) · 1 teaspoon vanilla extract · ¼ teaspoon dry ginger Instructions: 1. Preheat the oven to 350°. Spray a 9” pan, line with parchment, then spray again, coating parchment. Set aside until ready to use. 2. For the peaches: Add the butter to a skillet over medium heat. Once melted, add the peaches and cook until they are softened. Stir in brown sugar and let caramelize. Turn off heat, then stir in spices. 3. For the streusel: While the peaches are cooking, in a bowl, using your fingers, combine the flour, brown sugar and salt. Add the butter and mix in until crumbly. Add the pecans; press the mixture into clumps. 4. For the cake: In a bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl or stand mixer, beat the butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs 1 at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until incorporated. Stir in orange zest. 5. Spread two-thirds of the batter in the pan. Fold the peaches into the remaining batter and spoon into the pan. Scatter the streusel crumbs on top. Bake the cake for 30-45 minutes, or until a toothpick inserted in the center comes out clean. Cool. 6. While cake is cooling, mix together glaze ingredients. While warm (but not hot), drizzle with glaze and let cool for glaze to set. Serve and enjoy!

Ingredients: For the Apples: · 2 apples, peeled and diced · 3 tablespoons butter · 1 tablespoon brown sugar · 1 teaspoon cinnamon For the Streusel: · 1/2 cup all-purpose flour · 1/4 cup packed light brown sugar · 1/4 teaspoon salt · 5 tablespoons unsalted butter, softened · 1 cup walnuts, chopped For the Cake: · 2 cups all-purpose flour · 1 teaspoon baking powder · 1/2 teaspoon salt · 1 stick unsalted butter, softened · 1 cup sugar · 2 large eggs · 1 cup sour cream · 2 teaspoons vanilla extract · ¼ teaspoon nutmeg For the Caramel Drizzle: · ½ cup sugar · 1/4 cup water · 1 tablespoon butter · ¼-1/2 cup cream · Pinch of salt Instructions: 1. Preheat the oven to 350°. Spray a 9” pan, line with parchment, then spray again, coating parchment. Set aside until ready to use. 2. For the apples: Add the butter to a skillet over medium heat. Once melted, add the apples and cook until they are softened. Stir in brown sugar and let caramelize. Turn off heat, then stir in cinnamon. 3. For the streusel: While the apples are cooking, in a bowl, using your fingers, combine the flour, brown sugar and salt. Add the butter and mix in until crumbly. Add the walnuts; press the mixture into clumps. 4. For the cake: In a bowl, whisk the flour, baking powder, baking soda, nutmeg and salt. In a large bowl or stand mixer, beat the butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs 1 at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at low speed until incorporated. 5. Spread two-thirds of the batter in the pan. Fold the apples into the remaining batter and spoon into the pan. Scatter the streusel crumbs on top. Bake the cake for 30-45 minutes, or until a toothpick inserted in the center comes out clean. Cool. 6. While cake is baking, add the sugar and water to a small saucepan or skillet. Cook on medium-low until sugar begins to caramelize and turns amber. Turn off heat, then stir in the cream SLOWLY (it will bubble, if you add it too quickly your caramel will seize). Then stir in butter until melted. 7. Drizzle over the top of the coffee cake, serve and enjoy!

Ingredients: For the Streusel: · 1/2 cup all-purpose flour · 1/4 cup packed light brown sugar · 1/4 teaspoon salt · 5 tablespoons unsalted butter, softened · 1 cup pecans For the Cake: · 2 cups all-purpose flour · 1 teaspoon baking powder · 1/2 teaspoon salt · 1 stick unsalted butter, softened · 1 cup sugar · 2 large eggs · 1 cup pumpkin puree · 4 ounces sour cream · 2 teaspoons vanilla extract For the Maple Drizzle: · 1 cup confectioners' sugar · 2 tablespoons butter, melted · 1 to 2 tablespoons milk (or hot water, for desired consistency) · 1 teaspoon vanilla extract · Maple Syrup, as desired Instructions: 1. Preheat the oven to 350°. Spray a 9” pan, line with parchment, then spray again, coating parchment. Set aside until ready to use. 2. For the streusel: In a bowl, using your fingers, combine the flour, brown sugar and salt. Add the butter and mix in until crumbly. Add the pecans; press the mixture into clumps. 3. For the cake: In a bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl or stand mixer, beat the butter and sugar at medium-high speed until light and fluffy. Add the eggs 1 at a time; add the sour cream, pumpkin and vanilla. Add the dry ingredients and mix at low speed until incorporated. 4. Spread the batter in the pan. Scatter the streusel crumbs on top. Bake the cake for 30-45 minutes, or until a toothpick inserted in the center comes out clean. Cool. 5. While cake is cooling, mix together glaze ingredients. While warm (but not hot), drizzle with glaze and let cool for glaze to set. Serve and enjoy!

Ingredients: · 1 cup basil, coarsely chopped · 2 tablespoons parmesan, shredded · 1 tablespoon pine nuts · 1 garlic clove, minced · Olive oil, as needed · 2 cups leeks, thinly sliced · 2 small zucchini, sliced into half moons · 4 cups chicken stock · 8 ounces tortellini · 3 cups fresh spinach, coarsely chopped · 1 teaspoon lemon juice · 1 cup frozen peas · Salt & Pepper to taste Directions: 1. Heat olive oil over medium in a soup pot. Add leeks and cook until softened. Stir in zucchini and add chicken stock. Let simmer for 15 minutes. 2. Pulse basil, cheese, pine nuts and garlic in a food processor until finely chopped. Add olive oil and process until smooth. Set aside until ready to serve. 3. After 15 minutes add tortellini, spinach, peas and lemon juice. Bring to a simmer until all ingredients are cooked through. 4. Serve topped with pesto. Enjoy!

Ingredients: For the pesto: · 3 cups packed fresh basil leaves · 4 cloves garlic · 3/4 cup grated Parmesan cheese · ½-1 cup olive oil · 1/4 cup pine nuts · 1/2 cup chopped fresh parsley (optional) · Salt & Pepper to taste For the salad: · 1 ½ cups couscous · 1 ¾ cups water · ¼ cup roasted red pepper, chopped · 2 tablespoons capers · ¼ cup sliced almonds, to garnish Instructions: 1. Bring water to a boil (make sure to boil more than 1 ¾ water to account for evaporation). Add couscous to a bowl, then measure and pour 1 ¾ cup water over the couscous. Stir and cover with plastic wrap or a lid and let sit for 10 minutes. 2. Make the pesto by combining all of the ingredients in a blender or food processor, starting with the ½ cup oil. Add more oil as needed, while blender is going until desired texture. Season with salt and pepper. 3. Make sure couscous is cool, then stir in red peppers and capers. Stir in pesto. If couscous is not cool and pesto is added, it will turn black. 4. Garnish with almonds and serve!

Ingredients: · 4 oz packed fresh basil leaves · 4 cloves garlic · 3/4 cup grated Parmesan cheese · 1/2 cup olive oil, or more as needed · 1/4 cup pine nuts · 10 mint leaves, optional - · Salt and pepper to taste · -- · 1 lb of pasta of choice · Boiling & Salted water · -- · 4 chicken cutlets · 2-3 T. blackening seasoning · 1 T. butter · 1 T. oil · 2 roma tomatoes, diced · 3 green onions, sliced · Parmesan cheese, for grating Preparation 1. Boil the water for the pasta. 2. Make the pesto – in a food processor, combine the basil, garlic, parmesan, olive oil, pine nuts, mint, and salt and pepper. Process to combine, adding more oil if needed. Set aside 3. Cook the pasta and drain. Set aside. 4. On a plate, coat the chicken cutlets with the blackening seasoning. 5. In a large frying pan, add the butter and oil and heat over medium heat. When hot, add the chicken and blacken on both sides until cooked. Remove from the pan and slice into 5-6 pieces per cutlet. 6. To assemble, toss the pasta in the pesto and place in a large bowl with most of the diced tomato and green onion. Sprinkle the remaining tomatoes and green onions over the top of the pasta and then place the sliced chicken on top. Top with the grated parmesan cheese.

Ingredients: For the pesto: · 1 cup English peas · 2 garlic cloves · ¾ cup mint, fresh · ¾ cup basil, fresh · 1/3 cup walnuts · 1/3 cup parmesan cheese, plus extra to garnish · ½ lemon, zested and juiced · 2-4 tablespoons extra virgin olive oil For the pasta: · 1 lb pasta of choice · 1 tablespoon oil of choice · ½ cup English Peas · ½ preserved lemon, finely minced · ¼ cup sun dried tomatoes, sliced or diced · ½ cup roasted red peppers, sliced or diced · 2 tablespoons fresh dill, chopped · Parmesan cheese, to garnish · Salt and pepper to taste Instructions: 1. Blanch the English peas in boiling water, then remove to a bowl of cold water to stop the cooking process. Add pasta to the boiling water and cook as instructed. 2. In a food processor, combine 1 cup peas, garlic, mint, basil, walnuts, parmesan, lemon zest and juice, salt and pepper and 2 tablespoons olive oil. Pulse to process gently, then let go on full speed. If more oil is needed add 1 tablespoon at a time. Set aside until ready to use. 3. In a small pan, add oil over medium-high heat. Cook peas until the just start to blister. 4. Using a large bowl, toss pasta in pesto until coated. Then stir in the blistered peas, preserved lemon, sun-dried tomato, roasted red peppers and dill. Garnish with parmesan cheese and enjoy!