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Ingredients: · 2 red onions, diced (some reserved for garnish) · 2 garlic cloves, minced · ½ pound lentils, soaked 2 hours to overnight and drained · 2 tomatoes, chopped · 2 tablespoons Gather Greek Seasoning or your favorite Greek Seasoning · 4 fresh sage leaves · 2 sprigs fresh oregano · 2 bay leaves · 1 chile de arbol · ½ cup olive oil · ¼ cup red wine vinegar · Salt & Pepper to taste Instructions: 1. Add 1 tablespoon of oil to a stockpot over medium-high heat. Add onion, season and cook until starting to pick up color. Add garlic and saute until fragrant. 2. Add the lentils, tomatoes, Greek seasoning, sage, oregano, bay leaves, chile pepper, salt and pepper to the pot and stir. Saute until tomatoes start to break down and caramelize. 3. Add water to cover by 3 inches. Bring to a boil, then reduce to a simmer and cook until lentils are tender, about 25-30 minutes. 4. Stir in the olive oil and vinegar just before serving. Top with reserved onion. Enjoy!

Ingredients: 1 pound dates, pitted 2 cups almonds (1/2 pound) 1/4 cup almond flour 10 tablespoons coconut oil, melted and slightly cooled and divided (see below) 3 cups (24 ounces) unsweetened coconut cream ¼ cup agar agar ½ cup confectioners’ sugar, plus more for dusting 12 ounces blackberries and/or raspberries Basil, for garnish Salt, as needed Method: 1. In a medium bowl, cover the dates with water and let soak for 2 hours; drain. 2. In a food processor, pulse the almonds until chopped. Add the dates, almond flour, salt and 6 tablespoons of the coconut oil and pulse until the dough just comes together. Turn the dough out into a tart shell. Tamp into shell, until about ¼ inch thick. Freeze the crust until firm, at least 1 hour. 3. Meanwhile, in a medium saucepan, bring the coconut cream and agar to a simmer, whisking to dissolve the agar. Remove from the heat and whisk in the 1/2 cup of confectioners’ sugar and the remaining 4 tablespoons of coconut oil. Scrape into a large bowl, cover and refrigerate until chilled and firm, at least 1 hour. 4. Using a mixer, beat the coconut cream mixture at high speed until smooth and fluffy, about 5 minutes. Spread it all over the tart shell, leaving a 1/4-inch border, and top with the berries. Loosely cover the tart and refrigerate for at least 30 minutes to overnight. Dust with confectioners’ sugar and garnish with basil, if desired. Serve cold.

Ingredients: · 1 cup yogurt, plain or flavored – your choice! · ¼ - ½ teaspoon Tajine Classico Seasoning · Juice of ½ a lime · 1-2 tablespoons honey or agave Instructions: 1. Mix all ingredients together and chill

Ingredients: · 2 cans chickpeas, rinsed and drained · 1 cup peanut butter · ½ cup flour (you can use GF if desired) · 1 flax egg (see below) · 2/3 cup maple syrup, agave or honey · 1 tablespoon vanilla · 1 teaspoon baking powder · Pinch of salt · 2/3 cup + ¼ cup chocolate chips Instructions: 1. Preheat oven to 350°F. Grease and line a 11x7 or 13x9 pan with parchment. 2. To make the flax egg: Mix 1 ½ tablespoons flax and 3 tablespoons water together and let sit for 5 minutes or until thickened. 3. Add all ingredients except for chocolate chips to a food processor. Blend on high until smooth. 4. Remove blade and stir in 2/3 cup chocolate chips. 5. Pour into greased pan and smooth. Sprinkle remaining ¼ cup chocolate chips over the top. 6. Bake for 20-30 minutes or until browned on edges. Be sure not to overbake as it will dry out. Let cook for 20 minutes, cut and enjoy!

Ingredients: · 2 ½ cups elbow macaroni · 2 cups Chicken Stock · 1 cup heavy cream · ½ teaspoon salt · ½ teaspoon pepper · 1 recipe Spicy Pimento Cheese · 1 Tbsp. salted butter · ½ cup milk · ¼ cup Colby Cheese · ¼ cup shredded Monterey Jack Cheese with Peppers Method: 1. Place the macaroni, chicken stock, heavy cream, salt and pepper in the pressure cooker. Set your pressure cooker to high pressure and set time for 7 minutes. Once the timer goes off let the pressure naturally release. 2. After pressure has released add the butter and milk. Stir in the pimento cheese a spoonful at a time to minimize clumping. Add Colby and Monterey Jack Cheese a handful at time.

Ingredients: For the pimento cheese: · 3 ounces cream cheese softened · 1 cup grated cheddar cheese · 1 cup grated Monterey Jack cheese · ½ cup mayonnaise · ½ teaspoon salt · ¼ teaspoon pepper · ¼ teaspoon garlic powder · 3 tablespoons jarred pimentos · 1 teaspoon grated onion · Salt & Pepper to taste · Hot sauce or cayenne, to taste For the French toast: · 4 large eggs · ½ cup milk · Salt & Pepper to taste · 1 (16-ounce) challah bread loaf · 2 to 4 tablespoons butter · 1 ½ cups Pimento Cheese, divided Instructions: 1. With an electric mixer, beat cream cheese until fluffy. Add remaining pimento cheese ingredients and beat until well blended. 2. In a shallow bowl stir together eggs, milk, and pepper. Set mixture aside. 3. Slice bread into thin, equal sized slices. These will become a top and a bottom for each slice of French toast. 4. In a nonstick skillet, melt 2 tablespoons butter over medium heat. 5. Assemble French toast by making “sandwiches” with pimento cheese between two bread slices. 6. Dredge in egg mixture, then place into preheated pan. Cook until golden on each side. Enjoy!

Ingredients: · 1 cup of coconut milk (can be carton or canned – canned will give you more coconut fat and make it more rich) · ½ teaspoon of ground turmeric · Pinch of freshly ground black pepper · 1/4 inch piece of ginger root, peeled and grated · 1 big pinch or sprinkle of ground cardamom · ½ teaspoon honey Instructions: 1. In a saucepan, whisk all ingredients together, then warm through on the stove over medium heat for 15 minutes. Let it very gently simmer for 15 minutes but not boil. 2. You can whisk the ingredients together or use a high-speed blender for a frothier drink. *Makes one drink

Ingredients: · 1 tablespoon red wine vinegar · 3 tablespoons olive oil · 1 teaspoon whole grain mustard · ½ teaspoon cumin · 1 teaspoon chopped tarragon · Drizzle of Agave Nectar · Salt & Pepper to taste Method: 1. Add all ingredients to bowl and whisk until emulsified.

Ingredients: · 1 clove garlic, zested · 1 tsp. anchovy paste · ½ tsp. dijon · 1 T. mayonnaise · ½ tsp. Worcestershire sauce · 2 T. lemon juice · 3 T. extra virgin olive oil · 2 T. parmesan cheese, grated, or shredded and chopped very fine · 1 tsp. cajun seasoning · Salt and pepper Instructions: Either using a food processor or whisking by hand, combine the garlic, anchovy paste, Dijon, mayonnaise, Worcestershire, and lemon juice. Mix well. Slowly, while the processor is on, or whisking the whole time, drizzle in the extra virgin olive oil. When a creamy dressing is made, add in the parmesan cheese and the cajun seasoning. Blend until smooth, or hand mix to as smooth a consistency as possible. Set aside until ready to use.

Ingredients: · 1/3 cup lime juice · 3 tablespoons fresh orange juice · 1 tablespoon honey · 1 teaspoon whole grain mustard · 3 tablespoons olive oil · 1/4 cup Greek yogurt · 2 tablespoons fresh herbs, chopped · Salt and pepper, to taste Instructions: To make the dressing; whisk together the lime juice, orange juice, honey, olive oil, yogurt and mustard. Season with salt and pepper to taste. Stir in the herbs and let rest until ready to use.

Ingredients: · 1 orange, juiced · ¼ C. olive oil · ¼ C. ginger, microplaned · 1 T. coriander seed, cracked · ¼ C. cilantro, chopped · Salt and Pepper Instructions: For the dressing – mix the orange juice, olive oil, ginger, coriander seed, cilantro and salt and pepper in a bowl. Great for salads, grain bowls, with salmon and so much more! Enjoy!!

Ingredients: · 1 cinnamon stick or 2 teaspoons ground cinnamon* · 1 teaspoon black peppercorns, roughly crushed · 1 teaspoon cumin seeds · 1 teaspoon paprika · 1 teaspoon red pepper flakes · ¼ teaspoon whole cloves or 1/8 teaspoon ground cloves* · 3 tablespoons olive oil, plus more for frying · 4 cloves garlic, sliced · 1 teaspoon fresh ginger, grated · ½ cup cilantro, chopped · 2 bay leaves · 2 pounds chicken thighs or breasts, cut into 1” pieces · 1 medium onion, coarsely chopped · ½ - 1 preserved lemon, depending on size and strength, chopped · ½ cup green olives · ¼ cup dried fruit, such as currants or apricots · 1 cup chicken stock · Salt & Pepper to taste Instructions: 1. In a tagine or dutch oven over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes and cloves until they are fragrant and toasted. Remove from the heat and grind in a spice grinder or mortar and pestle. 2. In a bowl, add 3T oil, spices, garlic, ginger, cilantro and bay leaves. Mix, divide in half, reserving half for later. 3. In a large bowl, toss chicken to coat with the other ½ of the marinade and let rest for 20 minutes to overnight. 4. In a tagine or dutch oven, heat 2 tablespoons of oil over medium-high heat. Brown chicken on both sides. Remove to a plate. 5. Add onions and cook until translucent. Add preserved lemon, reserved marinade, olives, chicken and chicken stock. Cover and cook over medium low heat for 15-20 minutes or until chicken is cooked through. Serve with couscous, rice or quinoa and enjoy! *If you don’t have a spice grinder, don’t worry! Just use the ground spices instead.