INGREDIENTS

• 1 stick (1/2 cup) butter
• 2 cloves garlic minced or grated
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 teaspoon kosher salt + pepper
• 1/4 cup flour
• 2 cups milk I used 2%
• 2 cups chicken broth vegetable broth can be used
• 1 cup shredded mozzarella cheese
• 1 cup parmesan cheese grated
• 2 cups whole milk ricotta
• 2 cups shredded provolone
• 2 (10 ounce) packages frozen spinach thawed and drained
• 1 box no-boil lasagna noodles
• 3 ounces prosciutto torn

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Grease a 9x13 inch pan.
2. Melt the butter in a medium sauce pan. Add the garlic, basil, oregano, salt, and pepper and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
3. In a medium bowl combine the ricotta, provolone and spinach.
4. Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. Arrange the prosciutto on top. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 20 minutes before serving.

INGREDIENTS

• 4-6 slices thick cut bacon
• 3 tablespoons pure maple syrup
• 2 tablespoons bourbon if needed sub water
• 1/4 tsp cayenne pepper or more to your taste
• 4 slices really good whole grain bread or your favorite breadI
• 2-4 ounces smoked gouda cheese sliced
• 2 cups spring lettuce mix + a handful of MicroGreens
• 2 heirloom or regular tomatoes sliced
• 1 avocado pitted + sliced
• 2 fried eggs 4 if you are making a giant BLT
• salt and pepper to taste

CHIPOTLE BOURBON MAYO (OPTIONAL)

• 1/2 cup good quality mayo I like to use an olive oil based mayo
• 1 in chipotle chile adobo minced
• 1 teaspoon bourbon optional

INSTRUCTIONS

CHIPOTLE-BOURBON MAYO

1. In a bowl mix together the mayo, chipotle pepper and bourbon. Cover and keep in the fridge until ready to use.

BLT

1. In a small bowl mix together the maple syrup, bourbon and cayenne pepper.
2. Place the bacon on a cold griddle or in large skillet. Do not over crowd the skillet. Heat the skillet to medium-low heat. Once the bacon has cooked for a few minutes and starts to curl, flip the bacon. Brush the top side with the bourbon-maple glaze and sprinkle with fresh black pepper. Continue cooking the bacon over medium low heat, flipping every few minutes and brushing again with glaze until the bacon is crisp (you will not use all the glaze). If needed, drain some of the grease off during cooking. Try to watch the bacon closely, the sugar will caramelize and the bacon can burn if you do not keep flipping and brushing with the glaze.
3. Remove the bacon from the heat and drain on paper towels. Drizzle a little more glaze over top of the warm bacon.
4. Slice the tomatoes on a cutting board and drizzle with just a little olive oil. Sprinkle with salt and pepper. Let stand 5 minutes.
5. Meanwhile preheat the broiler (and start frying your eggs).
6. Toast the slices of bread lightly in the toaster. Place all slices of bread on a baking sheet. Spread a little chipotle mayo over two slices of bread. Divide the sliced gouda cheese over all four slices of bread. Place under the broiler for 30 seconds or until the cheese is melted. WATCH CLOSELY, they cook quick!
7. Divide the lettuce over the two bottom slices of bread (the ones with the mayo). Add the tomato slices, avocado slices and bacon. Drizzle any remaining bourbon glaze over the bacon (or to your taste). Place an egg over the bacon and sprinkle with salt and pepper. Add the top slice of cheesy bread (cheese side touches the egg). Serve with extra mayo if desired. EAT. Right away!

Ingredients

• 1/2 tsp kosher salt
• 1/2 tsp granulated sugar
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp chili flakes
• 1/4 tsp cayenne pepper
• 1 pound jumbo shrimp*, peeled and de-veined
• 1 tbsp oil (something neutral like canola)

For the corn and mango salsa:

• 1 ear corn, or 3/4 C corn kernels
• 1 jalapeno pepper
• 1 large mango, peeled and diced**
• 1/2 small red onion, diced fine
• 2 scallions, sliced thin
• 1/4 C chopped parsley (or cilantro)
• 1/2 tsp kosher salt
• 1 tsp honey
• 1 tsp oil
• Juice of one lime
• Zest of one lime
• Corn tortillas for serving

Instructions

Combine the salt, sugar, cumin, chili powder, paprika, chili flake, and cayenne. Sprinkle this mixture evenly over the shrimp and toss to combine. Set aside while you make the salsa.

Place your shucked ear of corn directly over a medium flame on your gas burner***. Turn frequently and cook until kernels begin to char, about 2-3 minutes. You're not looking for all over char, just good color in a few places. Remove from heat, cut kernels off of the cob, and place them in a medium bowl.

Repeat this process with the jalapeno, but make sure to evenly char it all over. Remove from heat, scrape the black char off the skin and dice fine. Leave the seeds in for a spicier salsa, remove them to tame the heat. Add the diced jalapeno to the corn along with the mango, red onion, scallions, parsley, salt, honey, oil, lime juice, and zest. Mix thoroughly and season to taste. Set aside.

Char your tortillas for about 20 seconds per side over an open flame and then wrap them in a clean kitchen towel until ready to serve. You can also heat the whole stack in a low oven (250°F), wrapped in a damp paper towel and then tightly in aluminum foil.

Heat the oil in a large skillet set over medium-high to high heat, until you start to see small wisps of smoke. Add the shrimp and spread into one even layer. Let cook undisturbed for about one minute, or until they are nicely browned on one side. Flip and sear on the other side for 1-2 minutes or until the meat is just opaque all the way through. Remove from heat.

Assemble tacos with shrimp, corn and mango salsa, pickled red onions, and extra lime wedges.