INGREDIENTS

• 1 pound boneless, skinless chicken breasts
• 1 1/2 cups dry wild rice blend
• 6 carrots, chopped
• 3 stalks celery, chopped
• 2 medium shallots, chopped
• 6 cups low-sodium chicken broth
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried
• 1 tablespoon chopped fresh sage or 1 teaspoon dried
• 1/2 teaspoon crushed red pepper flakes
• 2 cups fresh baby spinach or kale
• 2 tablespoons chopped fresh parsley
• 1 cup heavy cream or whole milk
• 1/2 cup grated parmesan, plus more for serving
• kosher salt and black pepper
• 6 tablespoons salted butter, melted
• 2 pounds mixed mushrooms, roughly torn
• 2 sprigs fresh rosemary
• 4 cloves garlic, smashed
• zest from 1 lemon

INSTRUCTIONS

SLOW COOKER

1. In the bowl of your slow cooker, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. Add 1/2 cup water. Cover and cook on low for 5-6 hours or on high for 2-3 hours.

2. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook until warmed through, about 30 minutes. Stir in the parsley. If the soup is thick, add an additional 1/2 cup water. 3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup. 5. Divide the soup among bowls and top with rosemary and additional parmesan.

INSTANT POT

1. In the bowl of your instant pot, combine the rice, chicken, carrots, celery, shallots, broth, thyme, sage, crushed red pepper, and a pinch each of salt and pepper. Cover and cook on high pressure for 15 minutes. Quick release the steam.

2. Switch the instant pot to sauté. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook until warmed through, about 10 minutes. Stir in the parsley. 3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup. 5. Divide the soup among bowls and top with rosemary and additional parmesan.

STOVE-TOP

1. In a large soup pot, melt 2 tablespoons butter. Add the carrots, celery, shallots, and a pinch each of salt and pepper. Cook until fragrant and caramelized, about 3-5 minutes. Stir in the broth, chicken, wild rice, thyme, sage, crushed red pepper, and season with salt and pepper. Bring to a bowl over high heat. Once boiling, cover and reduce the heat to low, cook 35-45 minutes, until the rice is tender.

2. Shred the chicken with 2 forks. Stir in the cream, parmesan, and spinach. Cook over medium heat until warmed through, about 10 minutes. Stir in the parsley. 3. To make the mushrooms. Preheat the oven to 425 degrees F. On a baking sheet, combine the butter, mushrooms, garlic, rosemary, lemon zest, and a pinch each of salt and pepper. Transfer to the oven and roast for 25-30 minutes, stirring halfway through cooking, until the mushrooms are golden and crisp.4. Mash the garlic with a fork, then stir in the mushrooms, mashed garlic, and any butter left into the soup. 5. Divide the soup among bowls and top with rosemary and additional parmesan. 

INGREDIENTS

• Extra Virgin Olive Oil (I used Private Reserve EVOO)
• 8 garlic cloves, divided (4 minced cloves and 4 sliced)
• 2 tbsp tomato paste
• 2 medium tomatoes, diced
• 1 red pepper, cored, sliced
• 1 15-oz can chickpeas, drained and rinsed
• 1 1/2 cup water
• Large handful fresh cilantro (about 1 cup fresh cilantro)
• Kosher salt and black pepper
• 1 1/2 tsp Ras El Hanout, divided
• 1 1/2 lb cod or tilapia fillet pieces (about 1/2 inch in thickness)
• 3/4 tsp paprika
• 1/2 tsp cumin
• Juice of 1/2 lemon
• 1/2 lemon, sliced into thin rounds
• 2 cups couscous (cooked according to directions) 

INSTRUCTIONS

1. In a large pan with cover, heat 2 tbsp extra virgin olive oil (I used Private Reserve) over medium heat until shimmering but not smoking.
2. Add minced garlic and cook very briefly, tossing regularly, until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 to 4 minutes over medium heat, tossing frequently.
3. Now, add chickpeas, water, cilantro, and sliced garlic. Season with kosher salt and pepper. Stir in 1/2 tsp Ras El Hanout spice mixture. Raise heat, if needed, and bring to a boil. Lower heat. Cover part-way and let simmer for about 20 minutes. (Check occasionally and add a little water if needed.)
4. Meanwhile, in a small mixing bowl, combine remaining Ras El Hanout with cuminand paprika. Season the fish with kosher salt and pepper and the spice mixture on both sides. Add a generous drizzle of extra virgin olive oil. Work the fish to make sure it's well coated with the spices and the olive oil.
5. When ready, add the season fish to the pan, and make sure to nestle the fish pieces into the saucy chickpea and tomato mixture. Ladle a bit of the sauce on top of the fish. Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky. Garnish with more fresh cilantro.
6. Serve immediately with couscous.

INGREDIENTS

CHIPOTLE PINEAPPLE CHICKEN TINGA

• 1-2 cups pineapple juice
• 1/2 cup orange juice
• 1 (14 ounce) can fire roasted diced tomatoes
• 1/2 small sweet onion chopped
• 2 cloves garlic minced or grated
• 2 canned chipotle chilis in adobo chopped
• 1 teaspoon salt
• 1/2 teaspoon cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1 1/2 cups fresh pineapple diced + more for serving
• 2 pounds skinless chicken thighs or breast or combo
• 8 corn or flour tortillas
• 1 cup shredded sharp cheddar cheese
• 1/2 cup fresh cilantro chopped + more for serving
• sliced avocado 
• pineapple wedges 
• catija cheese

TEQUILA LIME PICKLED JALAPEÑO'S

• 3 jalapenos thinly sliced
• 1 small lime sliced
• 1/3 cup apple cider vinegar
• 1 tablespoon tequila
• 2 tablespoons granulated sugar

INSTRUCTIONS

1. To make the tequila lime pickled jalapeños, add the jalapeños to a glass jar. Sprinkle with sugar. Add the vinegar, tequila and lime juice. Toss. Let sit at room temperature for 20-30 minutes. After 30 minutes you can then cover and store in the fridge until ready to use.
2. To make the tinga. In the bowl of a crockpot, combine 1 cup pineapple juice, the orange juice, tomatoes, onion, garlic, chopped chipotle chiles, salt, cumin, ginger, cinnamon and pineapple. Give it a stir and then place the chicken in the mixture. Cover and cook on low for 5-7 hours or high for 4-5 hours.* Keep an eye on the chicken towards the end of cooking and if needed add the remaining pineapple juice, I did.
3. Once the chicken is cooked, shred with two forks and toss with the sauce. Cover and keep warm.
4. Heat a large skillet over medium heat. Add a drizzle of olive oil. Once hot, add two tortillas. Top each with about 1/4 cup of shredded cheese and a sprinkle of cilantro. Top each with another tortilla. Cook until crisp, about 2 minutes, flip and cook another 2 minutes. Repeat with the remaining tortillas.
5. To assemble, place the quesadilla crisps on a plate. Top with the pineapple chicken tinga, a few slices of avocado, fresh pineapple, catija cheese and the tequila pickled jalapeños. Enjoy!