Ingredients

• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 dash cayenne pepper
• 1 pinch garlic powder
• 3-4 cod fillets, or other white fish such as tilapia
• Salt and freshly ground black pepper
• Olive oil
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 cup frozen corn, thawed, or fresh corn cut off the cob
• 1 15 ounce can black beans, rinsed and drained
• 2 cups cooked brown rice

Optional garnish

• Avocado
• Cilantro
• Lime

Instructions

1. In a small bowl combine chili powder, cumin, cayenne pepper, and garlic powder. Sprinkle evenly over both sides of the fish and salt and pepper to taste.

2. Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the fish and cook, undisturbed, for several minutes per side. Check the middle of the fish for doneness. It should flake easily and be opaque throughout. Remove the fish from the pan and set aside.
3. If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.
4. Layer rice, bean mixture, and fish in a bowl and top with avocado, cilantro, and lime juice if desired.

Ingredients

1 pound fresh green beans

• 1 tablespoon oil
• 1 onion (chopped)
• 2 cloves garlic (minced)
• Salt & pepper (to taste)
• 1/2 tablespoon butter
• Optional add-ins: 1 teaspoon mustard (I like whole grain Dijon here and 1/2 tablespoon lemon juice)
  

Instructions

1. Blanch green beans (see notes): Bring a large pot of water to a boil. Add 1 teaspoon of salt and the green beans and cook for 2 minutes. Drain and place in a bowl with ice cold water.
2. Sauté: Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until softened. Add the beans, season with salt and pepper and sauté until softened to your taste, about 5 minutes.
3. Season: Stir in the butter mustard and lemon juice (if using). Check for seasoning and serve warm.

Ingredients

• 4 bone-in short ribs, about 10-12 oz each (3 lbs. total)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp coarse sea salt
• 1 tbsp fresh thyme leaves
• 1 tbsp olive oil
• 1 onion, peeled and finely chopped
• 2 carrots, peeled and finely chopped
• 2 stalks of celery, finely chopped
• 5 cloves garlic, peeled and finely chopped
• 2 whole bay leaves
• 2 cups full-bodied red wine, such as Cabernet Sauvignon
• 1/2 cup port wine
• 3 tbsp saba or aged balsamic vinegar
• 3 cups beef broth
• 1 bunch fresh parsley

Instructions

1. Preheat the oven to 325F.
2. Pat the short ribs day and sprinkle the pepper, sea salt, and thyme leaves on top of them. Rub the seasoning in to fully coat the short ribs on all sides. Heat the olive oil in a dutch oven or medium heat, then add the short ribs to the pan (do this in batches if they don't fit in a single layer). Brown the short ribs on all sides, about 2-3 minutes per side, until a nice, caramelized brown crust has formed on the exterior of the ribs. Remove the browned short ribs to a plate.
3. Drain the rendered fat from the pan, reserving only 1 tbsp of fat in the pan. Return the pan to the heat and lower the heat to medium-low. Add the chopped onions, carrots, celery, garlic and bay leaves to the pan. Saute until the vegetables are tender and translucent, about 5-7 minutes.
4. Add the red wine, port wine and balsamic vinegar to the pan with the vegetables. Bring to a simmer and scrape up any browned bits stuck to the bottom of the pan with a wooden spoon. Simmer the wine until it has reduce by one third, which should take 5-8 minutes.
5. Add the beef broth to the reduced wine and stir to combine, then place the short ribs back in the pan. They should fit snugly in the pan and be just barely covered by the liquid. Tuck the parsley in to the pan around the side of the ribs. Cover with a lid and transfer to the preheated oven. Roast the short ribs for 2 1/2 to 3 1/2 hours, checking every 30-45 minutes and turning the ribs over in the pan at least once. When finished, the ribs should be completely tender, such that you can easily pull the meat apart with a fork. Remove them from the oven and let cool for 20 minutes. For best results, cover and transfer them to the fridge overnight before serving.
6. When ready to serve, remove the ribs from the fridge. Skim off and discard the hard white fat on top of the dish (there will likely be a lot of this). Preheat the oven to 400F, and return the ribs, uncovered, to the oven for 15-20 minutes - this is to both reheat the ribs and to gently brown the exterior. Before serving, ladle the sauce and vegetables out of the pan and strain through a fine mesh strainer. Discard the vegetables. Serve the ribs on mashed potatoes, gnocchi, or buttered egg noodles, topped with the strained sauce.

Ingredients

• 1 lb Roma tomatoes
• 1 English cucumber
• 1/2 medium red onion sliced
• 2 avocados diced
• 2 Tbsp extra virgin olive oil or sunflower oil
• 2 Tbsp fresh lemon juice(from 1 medium lemon)
• 1/4 cup 1/2 bunch cilantro, chopped
• 1 tsp sea salt or 3/4 tsp table salt
• 1/8 tsp black pepper

Instructions

1. Place chopped tomatoes, sliced cucumber, sliced red onion, diced avocado, and chopped cilantro into a large salad bowl.
2. Drizzle with 2 Tbsp olive oil and 2 Tbsp lemon juice. Toss gently to combine. Just before serving, toss with 1 tsp sea salt and 1/8 tsp black pepper.

Ingredients

• 9 corn tortillas
• 1 cup black beans (drained + rinsed if using canned)
• 1 cup mexi-corn (corn + red/green peppers)
• 1 small/medium sweet potato
• 1/4 cup diced onion
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp dried or fresh cilantro
• 1/2 tsp cumin
• 1/4 tsp ground cayenne pepper or red pepper flakes optional
• 2 oz cream cheese room temperature
• 4-6 ounces grated cheese plus extra to taste
• 1-2 tbsp taco sauce, enchilada sauce, or salsa plus extra to taste
• salt and pepper to taste
• olive oil
• sour cream for dipping

Instructions

1. Pre-heat your oven to 425F.
2.  Poke a few holes in your sweet potato, wrap it in a slightly damp paper towel, and microwave on high for about 6-8 minutes. The paper towel trick keeps the potato moist
3. While you wait, combine corn, diced or minced peppers, and diced or minced onion with your black beans, garlic powder, chili powder, cumin, cilantro, cayenne, and taco sauce/salsa. If you prefer very tender veggies, feel free to saute the vegetables first in a little butter or oil to tenderize. Your cayenne and red pepper flakes will control the spice-factor; adjust those to taste. Add sauce of choice.
4. Once your sweet potato is cooked, fluff the inside with a fork and add the flesh [minus the skin] to the rest of your veggies and mix thoroughly.
5. Add salt, pepper, and any additional seasoning to taste. I usually add a little extra sprinkle chili powder, cumin, and garlic!
6. Next, working in small batches of maybe 3-4 tortillas, wrap corn tortillas in a damp paper towel and microwave on high for 30 seconds. Follow it up with an additional 30 seconds, if needed. The goal here is to steam the tortillas so they roll into perfect flautas without breaking or cracking.
7. Immediately spray or rub one side each tortilla with oil and add "line" of veggie filling to the center of the "dry side" of each tortilla, about 1-inch thick.
8. Top it off with a layer of cheese [as much or as little as you want! if you're using cream cheese as well you can mix it into the shredded cheese before topping] and roll the tortilla.
9.  Place on a wire baking/cooling rack and seal with a toothpick, if needed.
10. Repeat these steps until you have a rack full of flautas. Give them one more teeny spritz or brush of olive oil to get them extra crispy and set the rack baking sheet lined with aluminum foil. The wire rack elevates the flautas and allows them to get nice and crispy on both sides. If you don't own a wire rack, simply place the flautas on aluminum foil after spraying and turn over halfway through cooking so both sides will get a chance to crisp up.
11. Bake on the middle rack, at 425F, for 15 minutes.
12. At the end, set to broil on HIGH for just under a minute to crisp the tortillas into a perfectly golden, crunchy shell.