Ingredients

Crust
1/2 cup dates, pitted
3/4 cup walnuts
3/4 cup gluten-free oats (rolled or steel-cut)
1 tablespoon coconut oil
1 tablespoon raw cacao or carob powder

Cheesecake Layer
3 cups cashews, soaked for at least 1 hour
1 lemon or lime, juiced
1/4 cup pure maple syrup
1/8 cup almond or coconut milk
2 teaspoons vanilla extract

Raspberry Chia Sauce
2 cups raspberries, fresh or frozen
2 tablespoons pure maple syrup
4 tablespoons chia seeds*
Fresh raspberries to decorate, as needed

Directions

For The Crust: Blend all crust ingredients in a food processor until a sticky, crumbly mixture forms. Line an 8-inch spring-form pan with parchment paper and press the mixture evenly onto the bottom. Place it in the freezer while you prepare the cheesecake topping

For The Cheesecake Layer: Rinse and drain the cashews and throw them in the food processor or high-speed blender with the rest of ingredients. Blend until smooth and pour on top of the crust. Place back into the freezer for about 2 hours

The Raspberry Sauce: Add raspberries and maple syrup to a small pot over medium-low heat. Let it simmer for about 2-3 minutes until raspberries are soft. Remove from heat, pour in the chia seeds and stir until it thickens. Let it cool down
* Spread the raspberry chia layer evenly on top and put back into the freezer for 1 more hour
* Decorate with some fresh raspberries and enjoy. Store leftovers in the fridge for about a week or freeze for up to 3 months * If you don't like the chia seeds, feel free to omit them and add a teaspoon of agar powder to thicken up the raspberry sauce if needed

Yields 2

Ingredients

For The Herb Butter
1 stick softened butter
1 tbsp. Freshly Chopped Parsley

For The Steak
1 tbsp. extra-virgin olive oil, for skillet
1 26-28 ounce bone-in ribeye or Côte de boeuf
kosher salt
Freshly ground black pepper

Directions

1. Preheat oven to 350º. Make herb butter: Mix butter and parsley and shape into a log (use wax paper, if you have). Refrigerate until firm.
2. Make steak: Heat an oven-proof skillet over high heat and add olive oil. Season steak generously with salt and pepper.
3. Sear steak 3 minutes per side, then transfer skillet to oven to continue cooking, about 10 minutes for medium rare.
4. Transfer steak to a plate and top with herb butter.

1. Pumpkin Maple Pecan Bourbon Vegan Ice Cream

Yields: 4 servngs
Prep time 5 mins
Cook time 4 hours
Total time 4 hours 5 mins

Ingredients
2 14-oz cans full-fat coconut milk (I recommend Thai Kitchen)
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup maple syrup (I use grade B)
2 Tbsp bourbon
1 Tbsp blackstrap molasses
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/2 tsp kosher salt
1 1/2 cups pecans, toasted and chopped (optional)

Directions

Ahead of time:

1. Place the bowl of your ice cream maker in the freezer for at least 12 hours. Refrigerate cans of coconut milk.

To make the ice cream:

1. Whisk together all ingredients except pecans in a large bowl.
2. Process in your ice cream maker until smooth and creamy, and a spoon swiped through comes out with ice cream sticking to it. (This took about 25 minutes in my ice cream maker.) Stop machine and stir in optional pecans.
3. Ice cream can be served immediately for soft serve, or scooped into a container, covered, and frozen for several hours until hardened
4. Enjoy!

3. Sangria Ice Cream

Ingredients

For the Ice Cream:
1 1/2 cups whole milk
1/2 cup white granulated sugar
1/4 cup packed brown sugar
1/4 cup light corn syrup
Pinch of kosher salt
5 egg yolks
1 1/2 cups heavy cream
For the Blackberry Sangria Syrup:
1 1/2 cups blackberries
1 cup merlot (or other dry red wine)
1/4 cup sugar

1 tablespoon Cointreau

Directions

1. Combine the whole milk, white sugar, brown sugar, corn syrup, and salt in the 3.0-Quart Saucepan from your Stainless Steel 10-Piece Set. Heat over medium, stirring frequently, until the sugars are melted and the milk is warm.
2. Place the egg yolks in the bowl of your Stand Mixer. Use the whisk to beat the eggs on medium (4 or 6) until well-combined. With the Stand Mixer running on the “stir” speed, very slowly trickle a ladle full of warm milk into the yolks to temper. Pour the egg mixture into the 3.0-Quart Saucepan and cook the custard, stirring constantly, over medium heat until thick enough to coat a wooden spoon (about 2 to 4 minutes). Turn off the heat and strain into a large bowl. Stir in the heavy cream, cover, and chill for a minimum of 2 hours or overnight.
3. Meanwhile, combine the blackberries, merlot, sugar, and Cointreau in a 1.5-Quart Saucepan from your Stainless Steel 10-Piece Set over medium heat. Bring to a boil and cook, stirring and breaking up the blackberries, until the mixture reduces to the consistency of a thick sauce (about 10 minutes). Place a fine mesh strainer over a liquid measuring cup and pour the blackberry mixture into the strainer. Press the blackberries against the strainer to extract as much liquid as possible. You should aim to have less than 1/3 cup of blackberry-sangria syrup; if you have too much, simply simmer the liquid until reduced. Cover the liquid measuring cup and refrigerate until chilled.
4. Replace the bowl of your Stand Mixer with your Ice Cream Maker. Once both the ice cream mixture and the blackberry-sangria syrup have chilled, turn the mixer on to the “stir” speed and then transfer them both to the frozen Ice Cream Maker. Churn for 20-30 minutes until you reach the desired consistency. Scrape the soft serve ice cream into a freezer-safe air-tight container and freeze until solid. Serve in sugar cones or in bowls, as desired.

4.  Boozy Snow Cones
Yields: 10
Prep time: 0 hrs 10 mins
Total time: 0 hrs 10 mins

Ingredients

6 c. ice
8 oz. raspberry vodka
6 oz. blue Curaçao
2 tbsp. lemon juice
2 tbsp. honey
Lime rounds, for serving
Raspberries, for serving

Directions

1. In a blender combine ice, vodka, blue Curaçao, lemon juice, and honey. Blend until the consistency resembles a slushy. 
2. Pour into paper cups. Garnish with lime rounds and raspberries. Serve with a straw.

5. Moscato & Blackberry Ice Cream

Ingredients
1 1/4 cup Moscato
1 cup blackberries
1/2 cup superfine granulated sugar
1 vanilla bean or 1 tsp vanilla extract
2 1/3 cups heavy cream

Directions

1. Pour Moscato into large bowl
2. Process blackberries in food processor and strain blackberry juice through a fine mesh sieve into the Moscato
3. Add sugar, and split the vanilla bean lengthwise and scrape along the inside of the pod to remove the seeds inside. Scrape into the Moscato mixture.
4. Whisk ingredients together until sugar is mostly dissolved.
5. Using an electric beater (for fastest results) add cream and beat on high until soft peaks
6. just begin to form and mixture has thickened
7. Transfer to a Tupperware container with an airtight lid and freeze overnight or at least 5 hours before serving.

Recipe Notes
This is important in order to remove the seeds and pulpy parts of the blackberry from the ice cream. Be careful not to stain yourself with the blackberries.


To achieve the darker blackberry swirl seen here, dip a butter-knife or spoon in leftover blackberry juice and swirl it through the mixture before freezing.

6. Gin & Tonic Ice Cream

Instructions
3 Tablespoons juniper berries
2 cups whole milk (500 ml), divided
1 ¼ cups (313 ml) heavy cream, divided
1/2 cup (100 g) sugar
2 Tablespoons corn syrup (30 ml)
1 Tablespoon + 1 teaspoon (11 g) cornstarch
1 ½ ounces (3 Tablespoons) cream cheese, softened
1/8 teaspoon salt
1/8 teaspoon ground quinine bark (optional)
1/4 cup London Dry Gin

Directions

1. Coarsely grind juniper berries.  Combine juniper, 1 1/2 cups milk, 1/2 cup cream, sugar, and corn syrup in a medium saucepan.  Warm over medium heat.  Once warm, cover and remove from heat.  Let steep at room temperature for one hour.
2. Meanwhile, fill a large bowl with ice water.  In a small bowl, mix 2 Tbsp of the milk with the cornstarch.  In a medium bowl, whisk the cream cheese and salt until smooth. Set a fine mesh sieve over the bowl and set aside.
3. After steeping, add remaining milk and cream to the juniper-infused mixture and return to medium heat, bringing the mixture to a low boil. Add ground quinine bark (if using).  Boil until the mixture begins to thicken, about 4 minutes.
4. Remove from heat and off the heat, gradually whisk in the cornstarch mixture.  Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute.
5. Gradually pour the hot milk mixture through the sieve into the cream cheese and whisk until smooth.  Stir in gin.  Set the bowl in the ice water bath, and let stand, stirring occasionally, until cold, about 20 minutes.
6. Chill the mixture thoroughly (at least 4 hours or overnight). Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions.  Place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.  If you like lime in your gin & tonics, serve with a squeeze of lime juice on top!

7. Rosé Sorbet
Ingredients
2 c. rosé, divided
1 1/4 c. sugar
3 c. frozen raspberries
1/2 c. fresh raspberries
mint, for serving

Get the recipe from Eat Love Drink Travel.

8. Red Wine Floats
Ingredients
Chocolate sauce, for lining glasses
1 pt. Magnum Dark Chocolate Raspberry ice cream
1/2 bottle, red wine

Seltzer, for serving

Get the recipe from Eat Love Drink Travel.

Yields: 6
Prep time: 0 hrs 10 mins
Total time: 1 hr 10 mins

Ingredients
2 c. rosé, divided
1 1/4 c. sugar
3 c. frozen raspberries
1/2 c. fresh raspberries
mint, for serving

Directions

1. In a small saucepan over medium heat, combine 1 cup rosé and sugar. Bring to a boil, whisking constantly until sugar dissolves. Remove from heat and let cool to room temperature.
2. In a blender, combine frozen raspberries and 1/2 cup rosé syrup and process until smooth. Taste the mixture, adding more rose syrup if desired. Pour into a loaf pan, cover with plastic wrap and freeze until firm, about an hour.
3. To make floats, scoop small portions into champagne flutes and top with more rosé. Add fresh raspberries and a sprig of mint to each glass.

Yields: 4 servings
Prep time: 0 hrs 5 mins
Total time: 0 hrs 10 mins

Ingredients
Chocolate sauce, for lining glasses
1 pt. Magnum Dark Chocolate Raspberry ice cream
1/2 bottle, red wine
Seltzer, for serving

Directions

1. Rim the insides of four glasses with chocolate sauce. Scoop in ice cream and pour over red wine. 
2. Top off with seltzer before serving.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Ingredients

12 large eggs
1/2 cup full-fat sour cream
1 to 2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/4 to 1/2 teaspoon granulated garlic
3 to 4 strips of bacon
1 1/2 tablespoons chopped chives
Ground paprika, to garnish

*If you don’t have granulated garlic or garlic powder on hand, I would mix in 1/2 to 1 full tablespoon of minced onions instead.

Directions

1. Steam the eggs: Fill a pot with 1 to 1 1/2 inches of water. Place a steamer basket inside and bring water to a boil. Once the water boils, turn off the heat. Carefully place 6 eggs into the steamer basket. Cover the pot and return the heat to medium-high. Let the eggs steam for 15 minutes. 
2. Using a slotted spoon, remove the eggs and place them in a bowl of ice cold water. Repeat with steaming the remaining 6 eggs.
3. Let the eggs sit in the ice water for 30 minutes: You may need to add more ice cubes if the heat from the first batch of cooked eggs melts the ice cubes and warms the water.
4. Peel the eggs and slice each egg in half. Scoop out the egg yolks and place them in a bowl.
5. Make the deviled egg filling: Using a fork, smash the yolks into small pieces. Add the sour cream, mustard, salt and granulated garlic and mix until you get a smooth mixture. Taste the filling and adjust the seasonings to your liking. Set the filling aside as you cook the bacon.
6. Cook the bacon: Heat a frying pan over medium heat and cook the bacon to your desired level of crispiness. I usually cook mine for 5 to 6 minutes, until I see some browning on the bacon strips.
7. Use tongs to remove the bacon from pan and onto a plate lined with paper towels. Let the bacon cool for a few minutes. Once the bacon is cool enough to handle, chop or crumble bacon strips into small pieces.
8. Fill the deviled eggs: Fill a zip-top sandwich bag with the egg yolk mixture. Snip off one of the bottom corners and pipe the egg yolk mixture into the egg white halves. If you don’t have a sandwich or piping bag on hand, you can also just spoon in the egg yolk mixture into the egg white halves.
9. Sprinkle each egg with chives, paprika, and bacon bits. Serve immediately. Deviled eggs can also be refrigerated for a few hours before serving, but are best served the day they are made.

To attain the level of crispiness, we can make use of baking powder. Yes BAKING POWDER. To crown it off, we will toss the crispy wings in a spicy suya sauce! I see you're already licking your fingers.


Ingredients

20 split chicken wings
Salt – to taste
1 tspn Black or Cameron pepper
2 seasoning cubes
2 tbspn baking powder

Sauce

1 heaped tbspn suya spice
3 tbspn honey (substitute maple syrup)
2 tbspn mayonnaise (substitute greek yogurt)
2 tbspn lemon juice

Directions

1. Combine all wings ingredients. Set aside
2. Preheat oven to 275F. Line a baking pan with parchment or use a baking wrack. Oil generously.
3. Arrange chicken pieces on wrack. Bake for 30 mins. Increase heat to 425F and continue to bake until chicken is crispy (30-45 more mins)
4. Remove chicken from oven and set aside.
5. Combine all sauce ingredients in a medium pot. Place on medium heat and boil until it thickens.  Toss in warm wings and coat generously
6. Serve your delicious wings with a side of something cold like this tangy and sweet Chapman or you can opt for booze.

Ingredients

400g sliced Okazi/Afang leaves | about 4 handfuls
250g Water leaves
20 to 25 cl red palm oil (about 1 drink glass)
Beef, Kanda and Dry fish
2 tablespoons ground crayfish
Pepper and salt (to taste)
2 stock cubes

Tips on Ingredients

Great alternative to water leaves is Lamb's Lettuce, known as Canonigos in Spanish.
Yes, you need that much palm oil. :)

Before cooking the Afang Soup

1. Wash, drain and slice the water leaves into tiny pieces. Grind or pound the sliced Okazi leaves. In Nigerian markets, the sellers of these sliced Okazi leaves have a machine for grinding it. You can also grind it with your blender with a small quantity of water. Take a look at the ground Okazi leaves.
2. Grind your pepper and crayfish and cut the onions into tiny pieces.

Directions

1. Boil the beef and Kanda with the diced onions and stock cubes in a very small quantity of water. When done, add the dry fish and cook for about 5 more minutes.
2. Now add the palm oil, crayfish and pepper. Once it starts boiling, add the afang (okazi) leaves, water leaves and periwinkle. When the okazi leaves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5 minutes. The Afang soup is ready!
3. Serve with Garri (Eba), Semolina Fufu, Amala, Cassava Fufu or Pounded Yam.

Ingredients
11⁄3 cups Garri*
1¾ cups all-purpose Flour
2 Teaspoons Baking Powder
1 cup Granulated Sugar
100g Butter
4 Eggs – at room temperature
1½ cups Whole Milk (liquid)
2 Teaspoons Vanilla Extract (Optional)

* Make use of fine garri or dry blend regular garri in a blender or food processor until smooth.

Directions

1. Preheat oven to 350 F and generously grease a baking dish of your choice
2. In a large bowl, thoroughly combine the garri, flour and baking powder. Set aside
3. With the help of a mixer or food processor, cream together the sugar and butter. Beat in the eggs then add in the vanilla
4. Add in the flour mix to the creamed mixture and combine well. Finally stir in the milk until batter is smooth. Spoon batter into the prepared pan
5. Bake for 30 to 40 minutes in the preheated oven. Cake is thoroughly cooked when a toothpick inserted in the middle comes out cleans. Remove cake from oven and set aside to cool
6. 2 tablespoons all-purpose flour
7. 1 cup condensed milk
8. ⅓ cup coconut milk
9. 2 egg yolks
10. ¼ cup shredded coconut (Optional)
11. Place the flour and half of the condensed milk in a pan and stir to combine.
12. Add the coconut milk and the remaining condensed milk. Cook over low heat for 10-15 minutes, stirring constantly until thickened. Remove from the heat
13. Lightly beat the egg yolks in a bowl, stir into the condensed milk mixture until well combined
14. Preheat the oven on broil at 500F
15. Cut away the edges of the cake. Use a straw to make deep holes in the cake spacing about ½ inch apart
16. Pour the topping over the cake and spread evenly. Add on the shredded coconut if using. Return the cake to the oven and cook for 3-5 minutes (just until the top is a bit browned)
17. Remove cake from over, set aside at room temperature until the topping is set and the cake is semi-cooled

Ingredients
4 Carrots, peeled, tailed and shredded
1 Green Bell Pepper
1 Red Bell Pepper
1 Sweet Onion (White Onion)
1 tsp Ginger, grated
1 tsp Garlic, grated
1 tsp Tomato Puree
1/2 Cup Tomatoes, chopped
1/2 Cup Baked Beans
1/4 tsp Cameroon Pepper
2 tbs Curry Powder
1 tsp Salt
3 tbs Vegetable Oil

Directions

1. The first thing you need to do is prep your vegetables; cut peppers, onions & tomatoes into little cubes, peel and grate carrots, grate/chop garlic and ginger into byte sizes.
2. In a pan, heat up Vegetable oil, add onion and allow to sauce, add garlic and ginger, stir for 2 minutes
3. Add Curry, green and red peppers and fry for 2 more minutes.
4. Next add carrots and fry for another minute
5. Now add chopped tomatoes, tomato puree, salt, Cameroon pepper and combine. Allow to cook for 3 minutes while stirring frequently.
6. Add Baked beans, and combine. Leave it on the cooker for a minute or two before turning it off.  

Chakalaka is ready! I told you it was easy!

Gbegiri is a Yoruba word which means ‘beans’. Vegetarians can have their version of this dish by means of skipping on the beef, chicken and so forth but still getting the protein requirement from this meal. Enjoy the my version of the Gbegiri Recipe.


Ingredients

1/2 cup of beans
Red Oil
Stock (Dry) Fish
Meat
Salt
Seasoning cubes (I like Knorr cubes)
Grounded Crayfish
Dry Pepper
Blended pepper and Tomato

Directions

1. Soak the beans in some hot water; this makes it easier for the back of the beans to come off
2. Wash the beans until it is completely clean.
3. Put it in a pan and allow to boil for an hour and 30 minutes or until it is completely soft and mushy.
4. In another pot, boil your meat and add the necessary seasoning.
5. Using a sieve, extract the liquified beans. Use a spoon as this is easier, and it will help remove all the water completely.
6. Transfer the extraction into a clean pot and add the red oil, a little blended pepper, and dry pepper.
7. Allow to boil for 3-5 minutes, then add the meat stock.
8. Season to taste
9. Add the dry fish( ensure you soak the dry fish in some hot salted water before using it)  and the cray fish.
10. Allow to boil on low heat for 10 minutes.
11. You can serve with ewedu (jute leaves) and pounded yam or amala.

Prep time   20 mins
Cook time  1 hour
Total time 1 hour 20 mins

A combination of five-spice powder, brown sugar and orange zest gives a sweet but subtle flavor to this combination of salmon with a side of spaghetti squash.

Serves: 4

Ingredients

1 3-pound spaghetti squash
2 tablespoons brown sugar
1 orange, zested
1 teaspoon five-spice powder
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 6-ounce salmon fillets, skinned
2 tablespoons Dijon mustard
Cilantro leaves for garnish

Directions

1. Preheat the oven to 450 degrees F. Line a 9 X 13-inch baking sheet with a high lip with aluminum foil. Cut the spaghetti squash in half and spoon out the seeds. Place the baking sheet in the hot oven, pour in 1 cup of water and place the spaghetti squash on the sheet face down. Bake for 45 minutes or until the squash is easily pierced with a fork, adding ¼ cup more water at a time as it evaporates. Remove from the oven and allow the squash to cool enough to handle. Use a fork to remove the squash from the shell, separating the strands as you go, and transfer to a medium bowl, discarding the shell.
2. In a small bowl or ramekin, mix the brown sugar, orange zest, five-spice powder, kosher salt and black pepper with your fingers until well mixed. Sprinkle half of the brown sugar mixture over the squash; toss until mixed. Spoon into a 9 X 12 casserole or baking dish.
3. Place the skinned salmon filets over the spaghetti squash and slather each filet with Dijon mustard. Sprinkle the filets with the remaining brown sugar mix. Bake for 15 minutes or until the fish flakes easily when tested with a fork. Garnish with fresh cilantro leaves and serve.

A refreshing combination of coconut cream and coconut milk infuse tropical flavors into my favorite reposado tequila margarita, served on the rocks.

Serves 2 Drinks

Ingredients

1½ ounces Patron reposado tequila
½ ounce cointreau
1 ounce coconut cream
1 ounce coconut milk
½ ounce fresh lime juice
Splash of half and half
Splash of simple syrup (1/2 cup sugar, ½ cup water brought to a boil until sugar dissolved, then cooled.)
lime wedges for garnish

Directions

1. Shake and strain into a glass and serve on the rocks with a lime wedge.

Leftover or canned salmon made into these salmon patties create a whole new meal with tons of flavor made extra delicious thanks to a super simple roasted red pepper cream sauce.

Serves: 4-6

Ingredients

For the Salmon Cakes
4 green onions, roughly chopped
⅓ cup Italian parsley, chopped
¼ cup fresh dill. chopped
3 cups fine fresh bread crumbs from about 10 ounces of bread (I prefer french bread), divided
2 eggs
2 tablespoons butter, melted
2 tablespoons mayonnaise
1 tablespoon spicy brown mustard
2 teaspoons lemon juice
2½ cups flaked cooked salmon (about 15 ounces)
Kosher salt and freshly ground black pepper
½ cup vegetable oil for sautéeing
For the Red Bell Pepper Cream Sauce
4 red bell peppers or 2 15 ounce jars of roasted red bell peppers
2 cups heavy whipping cream
Kosher salt and cayenne pepper

Directions

For the Salmon Cakes
Add the green onions, parsley and dill to the bowl of a food processor and process until fine. Add 1½ cups bread crumbs, eggs, melted butter, mayonnaise, mustard and lemon juice. Pulse on and off until well mixed. Add the chunks of salmon and season with kosher salt and black pepper and pulse on and off until gently combined and mixture begins to hold together. Be careful not to over process. Cover and refrigerate for at least 30 minutes up to overnight. Shape into patties ⅜’ thick. Dip the patties into the remaining bread crumbs, and pat to coat all of the sides completely then set aside.
In a large skillet, heat the oil to medium or so that the oil sizzles when a bread crumb is dropped into it. Sauté the patties for 2 minutes or until golden brown on each side turning once. Place the patties on a plate lined with paper towels and cover to keep warm. Serve with egg noodles and red bell pepper cream sauce.

For the Red Bell Pepper Cream Sauce
Roast the whole peppers over medium high flame, turning often, until charred. Please in a plastic bag, seal and allow to steam in the bag for about 10-15 minutes or until the skin peels off easily. Remove the skin, stem and seeds and coarsely chop the bell peppers. In a medium pot over medium heat, add the bell peppers and the cream and bring almost to a boil. Reduce the heat to a medium and cook until the cream has reduced by half, about 8 minutes. Purée with a hand held blender, in a blender or in food processor (be sure the top is vented to allow steam to escape so it doesn’t blow off the lid) until smooth. Season with kosher salt and a few shakes of cayenne pepper to taste. Keep over low heat before serving.

I love salad, because it’s so versatile. You pretty much can throw anything on top of lettuce and call it a salad. It also can be very healthy and detoxifying.

Ingredients- Yields 2-3 servings

4 cups kale chopped
3 cups shaved brussels sprouts (I used trader joe’s pre shaved brussels sprouts, but you can buy them whole and dice them)
1/2 red onion sliced
1/2 cup crumbled blue cheese
1 medium to large sweet potato
1 pomegranate seeds removed
olive oil
salt & pepper

Directions

1. Pre heat oven to 400. Dice up your sweet potato into inch cubes, place on a greased cookie sheet and drizzle with olive oil and sprinkle salt & pepper liberally on top. Place in your oven for 30 minutes. In the meantime assemble your salad. In a serving bowl add your kale, brussels sprouts, onion, and blue cheese. I made my own honey dijon dressing dressing (recipe below), and de seeded my pomegranate. Cut your pomegranate length wise and with a spoon de seed that sucker. BUT BE CAREFUL. Pomegranate seeds have a mind of their own while removing them. I have a pomegranate stained white shirt to prove it…maybe wear an apron? Or a garbage bag? Either, or…up to you…
2. Once sweet potatoes are done. Take them out of the oven, let them cool for about 10 minutes and then toss them in your salad. Add the dressing of your choice, or the one below and EAT

Honey- dijon dressing

1 tbsp honey
1 tbsp dijon mustard
3 tbsp white wine vinegar
1/2 cup olive oil
salt & pepper

Directions

1. Add all ingredients to a bowl, olive oil last which I recommend adding slowly and whisking at the same time (incorporates things faster). Set aside until ready to use.

Ingredients – Yields 2-4 servings

Pork Shoulder
3 pound pork shoulder bone in
1 spanish onion, quartered
2 garlic cloves, crushed
1 bay leaf
12 oz beer of choice (I used Lakefront Brewery’s Maibock)
salt & pepper

Breakfast BBQ Tostadas
4 corn tortillas
1 cup pico de gallo *recipe below
2/3 cup sour cream
1 lime, juiced (about two tablespoons lime juice)
4 eggs
1/2 cup cotija cheese, crumbled

Molasses BBQ Sauce- Yields about 1 cup
1 tablespoon olive oil
1 garlic clove, minced
1/2 spanish onion, diced
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons balsamic vinegar

Pico De Gallo – Yields about 1 cup
1 large tomato, diced
1/2 cup onion, diced
1/4 cup cilantro, chopped
1 lime, juiced (about two tablespoons)
salt & pepper

Directions

1. Season pork shoulder generously with salt and pepper. Place in a crock pot along with onion, garlic, and bay leaf. Top with beer and set to low. Cook for 8-10 hours, until tender and falling apart.
2. Once pork shoulder is done, remove bone, onion, garlic, bay leaf, and any additional fat. Shred with fork.
3. Make your pico de gallo ahead of time by mixing all ingredients in a bowl. Chill until ready to use.
4. BBQ sauce can be made ahead of time as well, by drizzling olive oil in sauce pan and sauteing onion and garlic until translucent, about 1-2 minutes.
5. Whisk in remaining ingredients and bring to a boil. Reduce heat to low, and simmer for an additional 15-20 minutes until sauce is thickened. Add 2 cups of shredded pork shoulder to bbq sauce, and turn burner to low heat.
6. Preheat oven to 400 degrees
7. On a greased baking sheet, place corn tortillas. Bake tortillas in oven for about 8-10 minutes, until they become crispy.
8. Meanwhile, start frying your eggs in a skillet. Crack each egg into skillet over medium-low heat. Cover and cook for about 1-2 minutes, or until eggs are set.
9. Mix together lime juice and sour cream to create your lime crema. Set aside
10. Remove tortillas from oven, top with bbq pork, fried eggs, pico de gallo, cotija cheese and lime crema.
11. SERVE

Prep time 10 mins
Cook time 30 mins
Total time  40 mins
Serves: 4

Ingredients

2 6 to 8-ounce boneless, skinless chicken breasts
kosher salt and freshly ground black pepper
2 cups mixed mushrooms, sliced
2 tablespoons minced shallots
4 tablespoons butter, divided
1 tablespoon olive oil
½ cup white wine
½ cup chicken broth
2 tablespoons whipping cream
2 teaspoons fresh thyme leaves
½ lemon, zested
Chopped parsley for garnish

Directions

1. Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet until about ½ inch thick. Season the breasts with kosher salt and freshly ground black pepper then melt the butter in a large skillet with half of the olive oil. Add 2 of the chicken breasts to the skillet and cook for 5-7 minutes on each side. Transfer the chicken breasts to a plate. Add 1 tablespoon of butter and the rest of the olive oil to the pan then repeat with the remaining chicken breasts. Cook and transfer to the plate with the other breasts, then cover to keep warm.
2. Add 1 more tablespoon of the butter to the skillet and melt over medium heat. Add the mushrooms and shallots to the skillet and cook for 4-5 minutes until softened, stirring often.
3. Add the wine and chicken broth to the skillet, bring to a boil, and reduce to half. Add the whipping cream, thyme leaves and the last tablespoon of butter. Stir to combine and add the lemon zest.
4. Serve the mushroom sauce over the chicken breasts. Garnish with chopped parsley, more fresh thyme leaves and additional lemon zest if desired.

Prep Time 15 mins
Cook Time  15 mins
Total Time 30 mins

Oven Baked Pulled Pork Flautas with Avocado Crema – Flavorful BBQ pulled pork wrapped in baked flour tortillas and served with an incredible Avocado Crema.

Ingredients

For The Flautas
2 tablespoons olive oil
1 large yellow onion , thinly sliced
3 garlic cloves , minced
1 package Tony Roma’s Tender & Juicy Pulled Pork- Kansas City Sweet Hickory
1 to 2 teaspoons (or to taste) ground cumin
8 low carb , whole wheat flour tortillas

For The Avocado Crema
1 avocado , pitted, skin removed
1/4 cup plain nonfat yogurt
juice of 1 small lime
1 tablespoon chopped fresh cilantro
salt and fresh ground pepper to taste

Optional:
Romaine lettuce , shredded
2 tomatoes , diced

Directions

1. Preheat oven to 400F.
2. Lightly grease a 13×9 baking dish and set aside.
3. In a large nonstick skillet, heat the olive oil.
4. Add onions and cook for 4 minutes, or until softened.
5. Stir in garlic and cook for 30 seconds, or until fragrant.
6. Add shredded pork and season with cumin; continue to cook for 8 minutes, or until heated through.
7. Remove from heat.
8. Warm the tortillas in the microwave for about 30 seconds so that they’re easier to roll.
9. Add pork mixture to each tortilla and roll it up tightly.
10. Transfer prepared tortillas to the previously prepared baking dish, seam-side down.
11. Lightly spray the tops of the rolled up tortillas with baking spray.
12. Bake for 13 to 15 minutes, or until tops are lightly browned.
13. In the meantime, prepare the Avocado Crema.
14. Place all of the ingredients in the bowl of a food processor; process until smooth, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
15. Transfer the crema to a small bowl and set aside.
16. Layer the shredded romaine lettuce on a large platter.
17. Arrange the prepared flautas over the lettuce.
18. Top flautas with chopped tomatoes and serve with a side of the prepared Avocado Crema.

Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 6 pies

Savoury puff-pastry bites filled with cream cheese, smoked salmon, and crunchy cucumber. It really doesn't get much better (or easier) than this.

Ingredients

One 450 g package puff pastry sheets (2 sheets per pack), thawed
½ a package cream cheese (125g ), softened, sliced into 6 slices
150 g smoked salmon
18 cucumber slices
Fresh dill, chopped
1 egg, lightly beaten

Prep time: 10 mins Total time: 10 mins Serves: 12

Ingredients

12 Rye Crispbreads such as Finn Crisp or Ryvita*
200g good quality dark chocolate
⅛ tsp vegetable oil or paraffin wax (optional)**

Prep time: 10 mins Cook time: 40 mins Total time: 50 mins

A recipe that you should know like the back of your hand.

Yields 4
Prep Time 0 hours 10 mins
Total Time 0 hours 20 mins

Just like in Lord of the Rings, "One ring to rule them all." This one salad rules all salads.

Yields 4 – 6
Prep Time 0 hours 10 mins
Total Time 0 hours 20 mins

Ingredients

1/3 c. red wine vinegar
1 tbsp. Dijon mustard
2/3 c. olive oil
kosher salt
Freshly ground black pepper
1 head romaine lettuce, coarsely chopped
4 hard-boiled eggs, peeled and quartered
12 oz. cooked chicken, diced
8 slices bacon, cooked and crumbled
1 avocado, thinly sliced
4 oz. crumbled blue cheese
5 oz. cherry tomatoes, halved
2 tbsp. Chopped chives

Directions

1. In a jar, shake together vinegar, mustard, and oil and season with salt and pepper.
2. On a large platter, spread out lettuce, then add rows of hard-boiled egg, chicken, bacon, avocado, blue cheese, and cherry tomatoes.
3. Season with salt and pepper, drizzle with dressing, and garnish with chives.

To prep your artichokes for cooking, cut off most of the stem (so it can stand straight on a plate) and about 1” off the top. Peel one layer of the thickest leaves from the root of the stem, and use kitchen shears to trim the spiky points off the remaining exposed leaves.

Now that you've got your perfect artichokes, it’s time to cook! Read on to learn some techniques.

1. Steaming
This is the most widely used cooking technique, best for when you really just want to enjoy the natural flavors of a really good artichoke. In a large pot, heat about ½” of water. (You can add some lemon slices in the water for flavor, if you like.) Add your artichokes stem side down, and cook until tender, around 25 minutes. The leaves should release easily from the center. These can be enjoyed as-is, dipped in melted butter or mayo, OR you can stuff and broil them. Check out our recipe below for steamed artichokes stuffed with cheese and breadcrumbs, it’s a classic.

2. Grilling.
This is another direction you can take your steamed artichoke. After it’s been steamed to perfection, cut it in half vertically. (That’s stem to tip.) Use a spoon to cut out the center, known as the choke. You NEVER eat the choke, it’s tasteless, chewy, and the hairs get caught in your throat. Once that’s outta there, drizzle the cut sides with olive oil and place them flat side down on a hot grill or grill pan. Once you’ve got char marks, you’re good to go. It should only take 3 or 4 minutes, but the smoky flavor the grill imparts is worth the extra step. Squeeze with lemon, add some vinegar, or any of your favorite sauces. Pesto or chimichurri would work wonders!

3. Roasted.
If you’d rather not introduce excess water to your artichokes, baking can be a great alternative that results in a tender artichoke with a very concentrated flavor. Halve your artichoke lengthwise and remove the choke, then place cut side up in a greased baking dish. For added flavor, you can fill the centers with any ingredients you like: freshly chopped herbs, lemon wedges, cloves of garlic, etc. Cover the baking dish with foil and bake until centers are tender and leaves release easily. Serve drizzled with melted butter, because there’s nothing melted butter can’t do.

Are ready for Taco Tuesday?

Yields 8
Prep Time 0 hours 10 mins
Total Time 0 hours 30 mins

Ingredients
1 tsp. olive oil
4 chicken breasts, cut into 1″ strips
kosher salt
Freshly ground black pepper
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cayenne
8 corn tortillas, warmed
1/2 red onion, thinly sliced
1 tomato, diced
1 c. Shredded Monterey Jack
1 avocado, diced
sour cream
cilantro
Lime wedges

Directions

1. In a large skillet over medium heat, heat olive oil. Season chicken with salt and pepper then add to skillet. Sauté until almost cooked through, about 7 minutes.
2. Add seasonings, tossing to cover cover chicken and continue cooking until cooked through, 3 minutes more.
3. Build tacos: In tortillas layer in chicken, red onion, tomato, cheese, avocado, sour cream, and cilantro.
4. Serve with lime wedges.

Yields 6
Prep Time 0 hours 20 mins
Total Time 0 hours 20 mins

Ingredients

For the filling
1 c. black beans, cooked
1 c. canned corn
1 4-oz. can green chiles, divided
1 c. shredded rotisserie chicken
1 c. shredded cheddar, plus more for topping
1 package Taco Seasoning
2 tbsp. fresh cilantro, plus more for topping
3 ripe avocados

For the dressing
1 c. ranch dressing
1/4 c. lime juice
1 tbsp. fresh cilantro
1 tsp. kosher salt
1 tsp. fresh ground black pepper

Directions

1. Heat broiler. In a large bowl, combine black beans, corn, 1/2 can green chiles, Tyson Grilled & Ready Pulled Chicken Breasts, cheddar, taco seasoning, and fresh cilantro. Stir until combined.
2. Halve and separate three avocados, removing pit and hollowing out insides. Mash insides in a small bowl and set aside.
3. Place avocado boats face up and fill each with 1/3 cup of filling. Sprinkle with more cheddar and more fresh cilantro, then broil until cheese is melty, about 2 minutes.
4. Make the dressing: In a medium bowl, combine ranch, lime juice, remaining green chiles, cilantro, salt, and pepper and stir to combine. Fold in mashed avocados and mix until smooth.
5. Remove avocado boats from oven and transfer to serving dish. Drizzle with dressing and garnish with more cilantro, if desired. Serve immediately.

Yields: 4 – 6
Prep Time: 0 hours 20 mins
Total Time: 0 hours 45 mins

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 1 tsp. ground cumin
• 1 tsp. chili powder
• kosher salt
• Freshly ground black pepper
• 1 lb. ground beef
• 3/4 c. ricotta
• 1/2 c. sour cream, plus more for drizzling
• 1 large egg
• 1/3 c. salsa
• 3 large zucchini, thinly sliced lengthwise
• 2 c. shredded Cheddar
• 2 c. Shredded Monterey Jack
• Fresh cilantro, for garnish

Directions

1. Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
2. In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
3. In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
4. Bake until noodles are tender and cheese is bubbly, 25 minutes.
5. Drizzle with sour cream, garnish with cilantro, and serve.

Yields:8
Prep Time:0 hours 20 mins
Total Time:4 hours 20 min

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 red onion, finely chopped
• 1 Green Bell Pepper, chopped
• 1 1/2 lb. ground turkey
• kosher salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• 2 tbsp. tomato paste
• 1 28-oz. can chopped tomatoes
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 1/2 c. low-sodium chicken broth
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• Shredded cheddar, for garnish
• sliced green onion, for garnish

Directions

1. In a large skillet over medium high heat, heat oil. Add onion and pepper and cook until beginning to soften, about 4 minutes.
2. Add ground turkey and cook, stirring occasionally, until the turkey is golden (it doesn’t have to be completely cooked through at this point).
3. Season with salt and pepper then stir in garlic and tomato paste and cook until fragrant, about 2 minutes. Transfer mixture to a slow cooker.
4. To the slow cooker, add the tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin and oregano. Cook on high for 4 hours, until the chili has thickened.
5. Check for seasoning and season with salt and pepper to taste.
6. Garnish with cheese and green onion, if desired.

This is an extremely addicting and easy salmon recipe for your arsenal.

Yields:4
Prep Time: 0 hours 10 mins
Total Time:0 hours 20 mins

Ingredients

• 4 (4-oz.) salmon fillets
• 1 tbsp. Grainy mustard
• 2 cloves garlic, finely minced
• 1 tbsp. finely minced shallots
• 2 tsp. fresh thyme leaves, chopped, plus more for garnish
• 2 tsp. fresh rosemary, chopped
• Juice of 1/2 lemon
• kosher salt
• Freshly ground black pepper
• Lemon slices, for serving

Directions

1. Heat broiler and line a baking sheet with parchment. In a small bowl, mix together mustard, garlic, shallot, thyme, rosemary, and lemon juice and season with salt and
2. pepper. Spread mixture all over salmon fillets and broil, 7 to 8 minutes.
3. Garnish with more thyme and lemon slices and serve.

Look no further for the perfect low-carb alternative to heavy pasta.

Yields:  4
Prep Time: 0 hours 20 mins
Total Time: 0 hours 50 mins

Ingredients

• 1 1/2 c. ricotta
• 1 c. finely grated Parmesan, divided
• 1 large egg, lightly beaten
• 1 clove garlic, minced
• 1/2 tsp. Italian seasoning
• kosher salt
• Freshly ground black pepper
• 4 medium zucchinis, sliced 1/4″ thick
• 1 c. marinara
• 1 1/2 c. shredded mozzarella
• 2 tbsp. thinly sliced fresh basil

Directions

1. Preheat oven to 350° and spray a large baking dish with cooking spray.
2. In a medium bowl, combine ricotta, 1/2 cup Parmesan, egg, garlic, and Italian seasoning. Season with salt and pepper and mix until well combined.
3. On a clean working surface, lay out three slices of zucchini so they are slightly overlapping and place a spoonful of the ricotta mixture on top. Roll up and transfer to the prepared baking dish. Repeat with remaining zucchini and ricotta mixture.
4. Spoon marinara on top of the zucchini manicotti, then sprinkle all over with the remaining 1/2 cup Parmesan and mozzarella.
5. Bake until the zucchini is tender and the cheese has melted, about 30 minutes.
6. Garnish with fresh basil then serve immediately.

Have got the vegetarian lasagna you've been searching for.

Yields: 4
Prep Time: 0 hours 15 mins
Total Time: 1 hour 30 mins

Ingredients

• 3 medium eggplants
• kosher salt
• 1 tbsp. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 yellow onion
• 2 tsp. oregano
• Freshly ground black pepper
• 1 25-oz. jar marinara
• 16 oz. whole milk ricotta
• 1/2 c. freshly grated Parmesan
• 1 large egg
• 1/4 c. chopped fresh parsley, plus more for garnish
• 4 c. shredded mozzarella

Directions

1. Preheat oven to 400°.
2. Cut ends of eggplants and slice thinly, about 1/4” thick. Lay slices on a cooling rack and season with salt. Let sit for 20 minutes.
3. Flip, season again, and let sit for another 20 minutes. Pat dry with paper towels.
4. In a large skillet over medium heat, heat oil. Sauté garlic for 1 minute, then add onions and oregano. Season with salt and pepper and cook until onions are translucent. Add marinara and cook until warmed through.
5. In a medium bowl, combine ricotta, Parmesan, egg and parsley. Season with salt and pepper.
6. In a large casserole dish, spread a thin layer of marinara sauce, a single layer of eggplant “noodles”, a layer of ricotta mixture, then a layer of mozzarella; repeat layers. Top last layer of eggplant with marinara sauce, mozzarella, and Parmesan.
7. Cover with foil and bake for 35 minutes, then garnish with parsley and serve.

The Mahi Mahi was made for summer.

Yields: 4
Prep Time: 0 hours 20 mins
Total Time: 0 hours 20 mins

Ingredients

• 3 tbsp. butter, divided
• 1 tbsp. extra-virgin olive oil
• 4 4-oz. mahi mahi fillets
• kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tbsp. freshly chopped parsley, plus more for garnish

Directions

1. In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add mahi mahi and season with salt and pepper.
2. Cook until golden, 3 minutes per side. Transfer to a plate.
3. To skillet, add remaining 2 tablespoons butter. Once melted, add garlic and cook until fragrant, 1 minute, then stir in lemon zest and juice and parsley.
4. Return mahi mahi fillets to skillet and spoon over sauce.
5. Garnish with more parsley and serve.

Yields: 4 – 6
Prep Time: 0 hours 15 mins
Total Time: 0 hours 40 mins

Ingredients

• 4 assorted bell peppers, halved and seeded
• Extra-virgin olive oil, for drizzling
• kosher salt
• Freshly ground black pepper
• 2 c. shredded rotisserie chicken
• 1 (14-oz.) can artichoke hearts, drained and chopped
• 1 (10-oz.) package frozen spinach, thawed, well-drained, and chopped
• 6 oz. cream cheese, softened
• 1 1/2 c. shredded mozzarella, divided
• 1/2 c. grated Parmesan
• 1/4 c. sour cream
• 1/4 c. mayonnaise
• 2 cloves garlic, minced
• Chopped fresh parsley, for garnish

Directions

1. Preheat oven to 400°. On a large, rimmed baking sheet, place bell peppers cut side-up and drizzle with olive oil, then season with salt and pepper.
2. In a large bowl, add chicken, artichoke hearts, spinach, cream cheese, ½ cup mozzarella, Parmesan, sour cream, mayo, and garlic. Season with more salt and pepper and mix until well combined.
3. Divide chicken mixture between pepper halves, top with remaining mozzarella, and bake until cheese is melty and peppers are tender, about 25 minutes.
4. Garnish with parsley and serve.

Convince any carnivore with this.

Yields: 4 servings
Prep Time: 0 hours 10 mins
Total Time: 1 hour 0 mins
Ingredients

For the Pizza

• 1 small head cauliflower, cut into small florets
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. apple cider vinegar
• 1/2 tsp. garlic powder
• 1/2 tsp. cayenne pepper
• Kosher salt
• Freshly ground black pepper
• Cooking spray, for pan
• 2/3 c. barbecue sauce, divided
• 1 store-bought pizza dough
• 1/2 small red onion, thinly sliced

For the Vegan Ranch

• 1/2 c. vegan mayonnaise
• Juice of 1/2 a lemon
• 1 tbsp. finely chopped chives, plus more for garnish
• 1 tbsp. finely chopped parsley
• 1 clove garlic, minced
• Kosher salt
• Freshly ground black pepper

Directions

1. Preheat oven to 400°. In a large bowl, toss cauliflower with oil, vinegar, garlic powder, and cayenne. Season with salt and pepper and spread in an even layer on a large baking sheet.
2. Roast until florets are tender and slightly golden, 20 to 30 minutes, depending on the size of your florets.
3. When ready to assemble pizza, return cauliflower to large bowl and toss with 1/3 cup barbecue sauce. Turn oven up to 475°.
4. Grease a large baking sheet with cooking spray.
5. Make vegan ranch: In a medium bowl, mix together all ingredients then season with salt and pepper.
6. Spread pizza dough onto greased baking sheet. Spread remaining 1/3 cup barbecue sauce on crust in a thin, even layer, leaving about a 1/2” border.
7. Top with cauliflower and red onions, and bake until crust is crispy, 12 to 15 minutes.
8. Garnish with chives and a drizzle of vegan ranch.

This is a type of chicken curry in a thick gravy with a nice spicy flavor, but is not too hot. You may adjust the ‘heat’ by adding more serrano peppers. Serve over rice, or with chapatti or roti.

Serves: 8
Prep : 25 mins
Cook Time: 1 h 5 m
Total Time: 1 h 30 m

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons ghee (clarified butter)
• 8 chicken legs, skin removed
• 1 teaspoon cumin seeds
• 1 onion, finely chopped
• 5 cloves garlic, minced
• 2 tablespoons minced fresh ginger root
• 1 small tomato, coarsely chopped
• 1 tablespoon tomato paste
• 1 tablespoon garam masala
• 1 tablespoon ground turmeric
• 1 teaspoon salt, or to taste
• 1 serrano chile pepper, seeded and minced
• 1 cup water
• 1/4 cup chopped fresh cilantro

Directions

1. Heat the oil and ghee in a large pot over medium heat. Cook the cumin seeds in the oil until the seeds begin to change color.
2. Stir in chopped onion onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add the garlic and ginger; continue cooking until the onions brown, about 5 minutes more.
3. Mix in the chopped tomato, tomato paste, garam masala, turmeric, salt, serrano pepper, and water; simmer 5 minutes. Lay the chicken into the sauce; mix gently to coat the legs. Cover pan and reduce heat to medium-low. Cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.

A crisp, chutney- and spice-loaded patty on a fluffy roll? There’s a reason people in Mumbai go crazy for this sandwich

Serves: 12
Prep Time 1 HOUR, 45 MINUTES
What You Will Need

• Pot
• Medium Bowl
• Large Skillet
• Small Skillet
• Spice Grinder
• Deep Fryer or Heavy-Bottom Pot
• Metal Slotted Spoon or Spider Skimmer

For the wada pao

• 8 medium yellow potatoes (4 lb.)
• 2 tbsp. mustard oil
• 2 tsp. mustard seeds
• 2 tsp. cumin seeds
• Pinch of asafoetida (hing)
• 4-6 green Thai chiles (or similar), thinly sliced
• 1 small onion, minced (1 cup)
• 1 1⁄2 tsp. ground turmeric, divided
• 1 tsp. ground coriander
• 12 curry leaves
• 1⁄2 cup chopped cilantro
• Kosher salt
• 3 cups chickpea flour
• 1 tsp. baking soda
• Canola oil, for frying
• 12 small, soft white rolls, homemade or purchased
• Green chutney and tamarind chutney to serve, store-bought or homemade

For the garlic chutney

• 8 garlic cloves, sliced (1⁄4 cup)
• 2 tbsp. raw blanched peanuts
• 2 tbsp. unsweetened shredded dried coconut
• 1 tbsp. Kashmiri chile powder
• Kosher salt

Directions

1. In a large pot, add the potatoes and enough cold water to cover; bring to a boil, and cook until tender, 35-40 minutes. Drain and let cool slightly, then use a kitchen towel to rub away the skins.
2. Pass the potatoes through a ricer into a medium bowl (alternatively, place in a medium bowl and mash gently with a fork).
3. In large skillet, heat the mustard oil over high heat until smoking. Add the mustard seeds and cumin seeds and cook until they pop. Add the asafoetida, 1 teaspoon ground turmeric, and the coriander and cook a few seconds more, then add the curry leaves and cook until they blister and turn bright and glossy, 5-10 seconds. Add the onion and chiles and lower the heat to medium; cook, stirring occasionally, until the onions are translucent but not yet browned, 5-7 minutes.
4. Transfer the onion mixture to the bowl with the potatoes; season with salt and stir gently to combine.
5. When the potato mixture is cool enough to handle, shape it into 12 even patties, about 4 ounces each or ½ cup of mixture per patty. Place on a plate and transfer, uncovered, to the freezer to set up slightly as you prepare the batter and oil.
6. In a medium bowl, whisk the chickpea flour, baking soda, remaining ½ teaspoon turmeric, and salt to thoroughly combine. Add 1 ½ cups water and whisk to make a smooth, thick but pourable batter. Let rest for 15 minutes.
7. Meanwhile, make the dry chutney: In a small skillet over high heat, add the garlic (the pan should be dry) and cook, stirring constantly, until lightly browned, 5-6 minutes.
8. Transfer the garlic to a spice grinder and return the pan to the heat. Add the peanuts and cook, stirring constantly until toasted and fragrant, 4-5 minutes. Transfer the peanuts to the spice grinder and return the pan to the heat. Add the coconut and cook, stirring constantly, until evenly golden brown, 2-3 minutes. Transfer the coconut to the spice grinder. Leave the grinder open and let the toasted ingredients cool to room temperature. Add the chili powder, then grind the mixture into a fine powder. Season the chutney with salt and set aside.
9. In a deep fryer or heavy-bottomed pot, add enough canola oil to reach 2 inches up the sides of the pot. Heat until a deep-fat thermometer reads 350°.
10. Set a paper-towel-lined plate next to the stove. Remove the potato patties from the freezer and dredge them in the batter to coat. Working in batches so as not to overcrowd the pan, carefully drop the patties into the oil. Stir immediately to prevent them from sticking to the bottom or each other, then cook, turning once, until evenly golden, crispy, and warmed through, 4-5 minutes per batch. Remove with a spider or slotted metal spoon and drain on the prepared plate while you finish frying the rest of the patties.
11. Slice the buns in half, smear the tops with green chutney and place the potato patties on the bottoms. Spread the patties with sweet tamarind chutney and sprinkle generously with the garlic chutney. Replace the top buns and serve immediately.

To all you Garlic lovers, this is for you.

Yields: 4
Prep Time: 0 hours 20 mins
Total Time: 0 hours 50 mins

Ingredients

• 3 tbsp. extra-virgin olive oil, divided
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 tsp. dried oregano
• 1 lb. chicken thighs
• kosher salt
• Freshly ground black pepper
• 1/2 lb. asparagus, ends removed
• 1 zucchini, sliced into half moons
• 1 lemon, sliced

Directions

1. In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, and oregano. Whisk until combined then add chicken thighs and toss to coat.
2. Cover bowl with plastic wrap and let marinate in the refrigerator for at least 15 minutes and up to 2 hours.
3. When you’re ready to cook the chicken, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining tablespoon olive oil.
4. Season both sides of marinated chicken with salt and pepper, then add chicken skin-side down and pour in the remaining marinade.
5. Sear until the skin becomes golden and crispy, about 10 minutes. Flip chicken and add asparagus, zucchini and lemons to the skillet.
6. Transfer pan to oven and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes.

I know you must be wondering, what makes these cocktails blue? It’s Curaçao. It's a blue liqueur made from citrus peels! Its tangy flavor is the perfect compliment to your average Moscow Mule.

Yields: 3 servings
Prep Time: 0 hours 5 mins
Total Time: 0 hours 5 mins

Ingredients

• 6 oz. vodka
• 3 oz. Blue Curaçao
• 3 oz. lime juice
• 1 oz. (12-oz.) can ginger beer
• 3 lime rounds, for garnish
• Paper umbrellas, for garnish (optional)

Directions

1. Divide vodka, blue curaçao, and lime juice between 3 glasses and stir to combine. Fill glasses with ice and top off each drink with ginger beer.  Garnish with lime rounds and umbrella, if using.

Yields: 2
Prep Time: 0 hours 5 mins
Total Time: 0 hours 5 mins

Ingredients

• 4 oz. Vanilla Vodka
• 1/2 c. passion fruit juice
• 1 passion fruit, sliced into rounds
• Prosecco

Directions

1. Divide vodka between two glasses. Top with passion fruit juice and a slice of passion fruit.
2. Serve with a shot of prosecco.