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Ingredients: · 2 # lamb – whole or ground · 1 T. ginger, microplaned · 4 garlic cloves, microplaned · 3 T. chopped cilantro · 1-2 green chiles, minced · 1.5 tsp. curry powder · 1 tsp. cumin powder · ½ tsp. mace, ground · 1 egg, beaten · Salt and pepper · Bamboo Skewers – soaked in cold water for 30 minutes Preparation 1. Combine the lamb, ginger, garlic, cilantro, chiles, curry powder, cumin, mace, egg, and salt and pepper. 2. Working quick, and with COLD HANDS, take ½ cup of the mixture and mold it about 3 inches long around a skewer. Repeat with remaining mixture. 3. Preheat a grill to high heat – or you can do this in the oven on the broil setting. Either grill the skewers for about 3-5 minutes on either side, or place on a rack lined sheet tray and broil until done. 4. Serve with raita. For the Raita- · 1 cucumber, seeded, grated, mixed with 1 tsp. salt – let sit for 1 hour and then strain well · 1 C. yogurt · .5 tsp. pepper · Zest of 1 lime · 1 garlic clove, microplaned · 1 tsp. cilantro, chopped · 1 tsp. salt · 1 tsp. black cumin, ground · Pinch of ground fenugreek · Pinch of asafetida Method – Squeeze out as much liquid as possible from the cucumber without damaging it. Mix all ingredients together in a food processor and pulse a few times until combined. Do not turn on and let run.

Ingredients: · 1 T. allspice · 1 T. peppercorn · 1 T. coriander · 5 bay leaves, crushed · 5 cloves · 3-4 small dried chiles, crushed · 1 cinnamon stick, crushed · ½ tsp. celery seed · ½ tsp. mace (or nutmeg) · 3 # brisket · Salt · 8 C. water Preparation 1. Mix the allspice, peppercorn, coriander, bay leaves, cloves, chiles, cinnamon stick, celery stick and mace together in a small bowl. 2. Rinse the brisket and pat dry. Divide the spice mixture evenly between both sides of the brisket and then season both sides with salt. Place in a baking sheet, cover and place in the refrigerator overnight. 3. The next day, remove the brisket from the refrigerator and place in a pressure cooker with 8 C. water. Cook on high pressure for 2 hours. When the pressure has released, remove from the liquid, and let sit for 10-15 minutes.

Ingredients: · 1 T. olive oil · 1.5 T. anchovy paste · 6 garlic cloves, smashed · 2 C. heavy cream · 2 T. parsley, chopped · 2.5 oz. pecorino romano, grated · 1 lb. Yukon gold potatoes, sliced · 1 onion, julienne · 1 fennel bulb, shaved · 2 oz. panko · Salt and Pepper · Mace, to taste Preparation 1. In a saucepan, add the oil and heat over medium heat. Add the anchovy paste, and garlic cloves, season with pepper, and saute for 2-3 minutes until fragrant. Then add the cream and bring to a scald. Turn down the heat and simmer for 5 minutes. Next add the pecorino, in 2 batches, making sure all is incorporated before the second addition. Season with salt and pepper and mace, to your taste – a little goes a long way. 2. Combine the potato, onion, and fennel in a bowl and season with salt and pepper. Place the seasoned vegetables in a baking pan and then pour over the cream mixture. Then sprinkle the breadcrumbs evenly over the top, and bake in a preheated 350 degree oven covered in foil for 30 minutes, then remove the foil and bake 30 more minutes until the breadcrumbs are toasted and the vegetables are cooked.

Ingredients: · 1 T. butter · ½ # bacon ends and pieces, diced · 1 large onion, diced · 2 celery ribs, diced · 1 green bell pepper, diced · 2 carrots, diced · 4 cloves garlic, sliced thin · 3 potatoes, unpeeled, diced · 4 sprigs thyme · 1 bay leaf · 1 28 oz can diced tomatoes · 2 x 6.5 oz. cans chopped clams · 1 qt. clam stock · Salt and pepper · Pinch of red pepper flakes · Chopped parsley to garnish · Lemon wedges Preparation 1. In a large dutch oven over medium low heat, add the butter and the bacon. Render the bacon until it has browned and remove and place on a paper towel to drain. Leave the fat in the pot. 2. Add the onions, celery, bell pepper, carrots, and garlic to the dutch oven. Cook until the vegetable are soft, and season with salt and pepper. Add the potatoes and cook until they begin to soften. Add the diced tomatoes, clam stock, thyme, bay leaf, and red pepper flakes. Cover the dutch oven and cook until the potatoes are tender. Add the chopped clams and the bacon. Check again for seasoning. 3. Garnish with chopped parsley and serve with lemon wedges.

Ingredients: · ½ # bacon ends and pieces, diced · 2 T. butter · 2 ribs celery, small dice · 1 onion, small dice · 3 cloves garlic, minced · 2 T. flour · 3 C. clam stock · 3 potatoes, peeled and diced · 2 sprigs thyme, fresh · 1 bay leaf · Salt and pepper · 2 C. heavy cream · 2 x 6.5 oz cans chopped clams · Crusty bread for serving Instructions: 1. In a dutch oven over medium low heat, add the butter and the bacon and cook until the bacon is rendered and brown. Remove the bacon the place on a paper towel to drain. Leave the fat in the pot. 2. Add the celery, onion, and garlic and potatoes. Cook until the vegetables begin to soften. Add the flour and cook until the starch has subsided. 3. Add the clam stock, thyme and bay leaf. Cook until the potatoes are tender and cooked through. Add the cream and clams and continue cooking until hot. Cook the chowder down to desired thickness. Add the bacon, check for seasoning and serve immediately with crusty bread.

Ingredients: · Water, for pressure cooking · 2 lb red potatoes, skin on · ¼ cup olive oil · 1/2 lb. bacon · 1 large onion, diced · 1/4 cup red bell pepper, diced · 2 ribs celery, finely diced · 1 bunch green onions, chopped · 3 hard boiled eggs, chopped · 2 ounces cheddar, diced · 1 cup mayonnaise · 1/3 cup Dijon · 2 tablespoons sherry vinegar can substitute red wine vinegar · 4 heads roasted garlic, mashed · Salt & Pepper to taste Instructions: 1. In a pressure cooker, add 1-2 cups water. Place potatoes into or on a rack in the pressure cooker. Cook on high pressure for 6 minutes. Quick release pressure, remove potatoes and let cool. 2. Remove hot water from pressure cooker and replace with 1-2 cups cold water. Add eggs directly the water. Cook on high pressure for 6 minutes, let naturally release for 6 minutes, then release remaining pressure. Place in cold water for 6 minutes, then peel and dice. 3. While still warm, chop the potatoes into 3/4" size pieces. In a large bowl, toss in olive oil and season with salt and pepper. 4. Chop the bacon and cook in a skillet or saute pan pan over medium high heat. Cook until bacon is crispy. Remove to a plate or a bowl. 5. Add onions to bacon fat and cook until onions start to pick up color. You want them to be brown and caramelized. 6. Add the cooled bacon and onions to a large bowl with the potatoes, celery, green onions, bell pepper, cheese and hard-boiled eggs. 7. In a separate bowl, combine the mayonnaise, Dijon, vinegar, salt, pepper and mashed roasted garlic. Mix well and spoon on the top of the potato mixture. Gently fold the dressing into the vegetables until well combined. 8. Chill in the refrigerator for 2 hours before serving.

Ingredients: 1 sheet puff pastry or 1 recipe rough puff pastry 1 cup grated mozzarella 1 cup bocconcini, sliced 1 large potato, precooked and thinly sliced 2-4 tablespoons extra virgin olive oil, plus more to drizzle 2 tablespoons rosemary, whole Optional: 1 teaspoon chili flakes ½ cup finely grated parmesan, to serve Salt & Pepper, to taste Optional: Finishing Salt Instructions: Preheat oven to 425°F. While oven is preheating, season potato slices with salt and pepper. Then in a skillet or saute pan over medium-high heat, add 2 tablespoons oil and crisp up potato sliced until nicely browned. You may need to do this in batches. Roll out the puff pastry to desired shape. Lay the puff pastry on the prepared baking sheet and prick the pastry with the tines of a fork. Prebake for 10 minutes or until lightly golden and just starting to puff. Top pastry square with sliced mozzarella. Then place slices of potato on top of the mozzarella. Dot with bocconcini and sprinkle with red chili flakes. Place back into oven and cook for an additional 15-20 minutes or until browned. Remove from the oven and sprinkle with rosemary and finely grated parmesan. Sprinkle with finishing salt and if needed, a drizzle of olive oil. Enjoy!

Ingredients: For the cookies: · 3 cups flour · ½ teaspoon baking powder · 1 teaspoon salt · 1 ½ cups butter, softened · 2/3 cup brown sugar · 1 1/3 cup sugar · 2 eggs · 1 tablespoon vanilla extract · 1 cup (about 2 medium) bananas, mashed · 2 cups oats · 1 cup mini chocolate chips For the filling: · 1 cup nutella Instructions: 1. Make the cookie dough: Whisk the flour, oatmeal, baking powder and salt together until combined. Set aside. 2. With a mixer, beat the butter, sugar and the brown sugar together on high speed until completely smooth and creamy. Add the eggs, one at a time, and mix until combined. Add vanilla and beat until combined. Scrape down the sides and bottom of the bowl as needed. 3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Cover dough with plastic wrap and chill for at least 30 minutes. 4. Drop the Nutella onto a sheet tray in ½ teaspoon sized drops. Place in freezer until hardened. 5. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. 6. Assemble the cookies: Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes. This makes the cookie dough easier to scoop and roll. Roll cookie dough, 1 scant tablespoon each for full-size cookie. 7. Flatten the ball and place filling in center (Nutella filling will melt quickly, you may want to work with a few centers at a time). Add a second scant tablespoon of dough, flattened for the top and seal edges. This will make larger, cake cookies. 8. Place onto sheet trays and freeze for 10-20 minutes until set. 9. Remove from freezer and bake for 12-15 minutes or until top appears set. Centers will look soft, but not raw. Enjoy!

Ingredients: · 7 ounces dark chocolate (plus 3 ounces for decoration) · 1 tablespoon butter · ¼ cup heavy whipping cream · 1/3 cup Nutella · ¼ cup corn syrup · 2 cups white chocolate chips · 1 tablespoon oil Method: 1. Chop chocolate into small pieces and set aside. 2. Cut butter into small pieces and set aside. 3. In a double boiler, bring the cream to a simmer. Remove from heat and stir in chocolate, butter, corn syrup and nutella and stir until completely melted. Place over low heat if mixture becomes cold, just to soften. Remove from heat. 4. Pour chocolate into a shallow bowl or dish. Cool, cover and refrigerate until firm, approx. 2 hours. 5. Line a baking sheet with parchment or use a silicone liner. Scrape a portion scoop over the top of the truffle mixture to form a 1” ball. Place on lined baking sheet and repeat. 6. Place in refrigerator for 10 minutes to cool. 7. In a double boiler, melt white chocolate chips with oil. Dip each truffle into the white chocolate and set on liner to cool. Let white chocolate firm. Melt 3 ounces of dark chocolate. Drizzle back and forth with a spoon to decorate tops. 8. Cover and refrigerate.

Ingredients: · 5 cloves garlic, microplaned · 1 T. ginger, microplaned · 1-2 kashmiri chiles, dried, crushed · 1 small piece of cinnamon, ground · ¼ tsp. clove, ground · 2 tsp. coriander seed, ground · 1 ½ tsp. cumin, ground · 1 tsp. fenugreek, ground · 1 tsp. turmeric · 1 tsp. kasoori methi · 1 pinch of asafoetida · 2 T. ghee (or oil) · 1 onion, small diced · 5 curry leaves, fresh or dried · 3 carrots, small dice · 1 granny smith apple, cored and diced · 3 cardamom pods · 5 C. chicken stock · 1 C. red lentils, soaked for 2 hours in warm water · 1 can of coconut milk · Fresh chopped cilantro, as garnish Preparation 1. In a bowl, combine the garlic, ginger, chile, cinnamon, clove, coriander seed, cumin, fenugreek, turmeric, methi, and asafetida. Mix well to combine and set aside. 2. In a large pot, heat up the ghee over medium heat. Add the onion, curry leaves, carrots, apple, and cardamom. Cook until the vegetables are soft. Add the ginger/garlic/spice paste and toast until fragrant. 3. Next add the chicken stock and lentils. Simmer until the lentils are cooked, skimming off any scum that rises to the top of the pot. When the lentils are cooked, remove the cardamom pods (discard) and blend the soup in a food processor to desired consistency (I prefer a little under fully pureed). Return the soup to the pot and add the coconut milk. Return to a simmer. Check for final seasoning of salt and pepper. Reduce until desired thickness. Before serving, garnish the top with the chopped cilantro.

Ingredients: · 1/2 pound bacon, cut into 1” pieces · 1/2 onion, diced · 6 carrots, diced · 2 celery stalks, diced · ½ head cabbage, cut into small pieces · 1 head of fennel, cut into small pieces · 6 cups chicken stock · 1 teaspoon rosemary, chopped · 1 teaspoon thyme, chopped · 1 cans white bean, drained and rinsed · Salt & Pepper to taste Method: 1. In an electric pressure cooker, on the brown setting, render the bacon. Remove bacon and set aside. 2. Set to Saute. Add carrots, onion and celery and cook for 3 minutes. 3. Add cabbage, fennel, rosemary and thyme and saute for 7-8 minutes. 4. Add stock and beans. Place lid on pressure cooker and cook on high pressure for 7 minutes. 5. Let pressure naturally release and serve. Enjoy!

Ingredients: · 1 onion, diced · 6 garlic cloves, peeled and minced · 1 rotisserie chicken, picked and shredded · 2 quarts chicken stock · 1- 28oz can crushed tomatoes · 3 bay leaves · 2 tablespoons dry oregano · 4 poblano chilies, roasted and chopped · 2 jalapenos, stemmed and diced (cored and deseeded if milder soup is desired) · 2 cups corn kernels (fresh or frozen, but not canned) · 1/4 cup cilantro, chopped · 2 tablespoons cumin · 1 tablespoon Gather Chili Powder · Salt & Pepper to taste Instructions: 1. Place pressure cooking on the saute setting and add oil. Let heat. Once hot, add onion and garlic and saute until softened. 2. While the onions are sautéing, pick the chicken and rough chop meat into bite sized pieces. Add chicken and any juices to pressure cooker. 3. Place stock and tomatoes into pressure cooker. Add bay leaves, oregano, roasted poblanos, jalapeno, corn, cilantro, cumin, chili powder, salt and pepper. Close and bring to low pressure for 15 minutes. 4. Taste soup and adjust salt pepper and spice level to taste. 5. Serve soup hot, over crushed tortilla chips with avocado, sour cream, cheese, tomatoes, fresh cilantro, lime, or any combination of the above. Tips: · If you do not have a pressure cooker, follow the exact same steps for a soup pot, but cook for 30 minutes. · If you don’t have poblano chilies, use the canned green chilies instead.