INGREDIENTS

• 8 ounces rice noodles
• 2 tablespoons coconut oil
• 1 sweet onion, diced
• 2 zucchini, or summer squash, diced
• 2 ears sweet corn kernels, removed from the cob
• 2 cloves garlic, minced or grated
• 1 tablespoon fresh ginger, grated
• 2-3 tablespoons Thai red curry paste
• 1 14 ounce can full fat coconut milk
• 1 tablespoon fish sauce (soy sauce for vegan option)
• 2 teaspoons honey
• juice and zest from 1/2 a lime
• 1/4 cup fresh cilantro OR basil, roughly chopped (use you personal favorite)
• sliced jalapeño pepper and green onions, for serving

INSTRUCTIONS

1. Cook rice noodles according to packaged directions.

2. Heat the coconut oil in a large skillet over high heat. Add the onion and cook 5 minutes or until fragrant. Add the zucchini, corn, garlic, and ginger. Cook the veggies another 5 minutes or until they just begin to soften.

3. Stir in the curry paste and cook until fragrant, about 1 minute.

4. Add the coconut milk, 1/3-1/2 cup water, fish sauce, and honey. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lime juice and zest, cilantro, and basil.

5. To serve, divide the noodle among bowls and spoon the curry overtop. Top with peppers and green onions. Enjoy!

Ingredients

• 4 salmon fillets, skin off (or Trout or any white fish)
• Salt and pepper, to season
• 2 teaspoons olive oil
• 2 tablespoons butter
• 6 cloves garlic, finely diced
• 1 small yellow onion, diced
• 1/3 cup dry white wine (OPTIONAL) -- (do not use a sweet white wine)
• 5 ounces (150 g) jarred sun dried tomato strips in oil, drained of oil
• 1 3/4 cups half and half *SEE NOTES
• Salt and pepper, to taste
• 3 cups baby spinach leaves
• 1/2 cup fresh grated Parmesan cheese, (do not include for dairy free option)
• 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoons of water (optional)**
• 1 tablespoon fresh parsley chopped

Instructions

INGREDIENTS:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 4 zucchinis, diced
• 1 cup corn kernels, frozen, canned or roasted
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves
• 2 tablespoons grated Parmesan, or more, to taste

DIRECTIONS:

1. Heat olive oil in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
2. Add zucchini, corn, basil, oregano and thyme. Cook, stirring occasionally, until zucchini is tender and cooked through, about 3-4 minutes; season with salt and pepper, to taste. Stir in lime juice and cilantro.
3. Serve immediately, sprinkled with Parmesan.

Ingredients

• 8 tablespoons cold, unsalted butter + 2 tablespoons melted butter (separated)
• 2 cups All-Purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt plus a pinch
• 1/2 teaspoon garlic powder
• 2/3 cup freshly grated cheddar cheese
• 2 tablespoons freshly minced Italian parsley
• 1 cup buttermilk

Instructions

1. Preheat oven to 400° and have ready two sheet pans lined with either parchment paper or silicone baking mats.

2. Cut 8 tablespoons of cold butter into tiny cubes and set aside until ready to use.

3. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and garlic powder. Using a pastry blender, cut the cubed butter into the dry ingredients until the mixture resembles coarse, small peas.

4. Stir in the cheddar and parsley. Then, using a sturdy spoon, stir in the buttermilk just until dough comes together. Do not over mix.

5. Drop large, heaping spoonfuls of dough (about 2-3 tablespoons worth -- we used an ice cream scoop) onto the sheet pans, spacing each 2 inches apart and bake for 10-13 minutes.

6. Once the biscuits have finished baking, brush them with the melted butter, return to the oven and bake 2-3 minutes more, until cooked through and golden brown. Serve and enjoy.

Ingredients

• 3 large poblano peppers
• 1 ½ pounds beef chuck roast (cut into 1- inch cubes) (see notes)
• 1 tablespoon oil
• 1 medium onion, chopped
• 1 tablespoon garlic, minced
• 1 ½ teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 cups beef or chicken broth
• 1 chipotle pepper (plus 1-2 tablespoons adobo sauce (omit to make it less spicy)
• 1 (15 ounce) can fire-roasted tomatoes
• 2 medium potatoes, cut into 1 inch cubes
• 2 -3 tablespoons chopped cilantro

Instructions

1. POBLANOS: Char the poblano peppers over an open flame for about 5 minutes, turning as necessary to char evenly. You can also broil them under the broiler in the oven for about 5-7 minutes turning a couple times until all the sides are charred. Place the peppers in a bowl and cover the bowl with foil or plastic wrap for 10-15 minutes. You can brown the meat for the stew while you wait. When the peppers are done, use a spoon to help scrape off the charred skin. Remove the stem, seeds, and ribs and discard. Dice the chilis into 1 inch pieces, set aside until ready to use in the stew.
2. STEW: Heat the oil in a large dutch oven or stock pot over medium high heat. Sprinkle the beef with salt and pepper and brown in batches. Do not overcrowd the pot as the meat will steam rather than sear. Remove the browned beef to a plate.
3. Add the onions and scrape the brown bits on the bottom of the pan with a wooden spoon. Cook the onions for 3-5 minutes or until the start to turn translucent. Add the garlic, and cook for another 30 seconds before adding in the seared beef, poblano peppers, cumin, oregano, broth, chipotle pepper, adobo sauce, and fire roasted tomatoes.
4. Bring the stew to a boil before covering, lowering the heat, and allowing it to simmer for 1- 1 ½hours or until the beef is tender. Add the diced potatoes at this point and allow to cook for another 10-20 minutes or until the potatoes are cooked all the way through. Top with cilantro and serve with crusty bread.