Author: Eliyah Samoun

Ingredients:

• 1 whole avocado (skin and seed removed)
• 4 Cloves garlic, chopped
• 2 cups baby kale (chopped)
• 2 tablespoons Olive oil
• ½ cup onions (chopped)
• 1 tsp oregano
• ½ tsp crushed pepper
• 2 whole persimmons (skin seeds removed)
• 1/2 teaspoon Salt
• 4 cups vegetable stock

Course: soup

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Ingredients:

• 1 tablespoon olive oil
• 2 pounds of tomatillos (about 15)
• 1 onion, quartered
• 3 pasilla peppers
• 1 jalapeno
• 3 cloves of garlic
• 2 tablespoons chili powder
• 1 teaspoon chipotle powder
• 2 teaspoons cumin
• 2 teaspoons coriander
• 2 teaspoons salt
• 2 pounds ground turkey
• 12 ounces bottle pale ale
• 2 cups chicken stock
• 2 cans cannellini beans, drained and rinsed
• 1 cup frozen white corn (or more, I think I used about 2 cups)

Course: lunch,soup,main course,main dish,dinner

Cuisine: American

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Ingredients:

• 1 carrot – remove skin and grate
• 1/2 cucumber – remove seeds and grate with the skin on
• 2 tbsp fresh grated coconut
• 1 red chili – sliced thinly
• 1 green chili – sliced thinly
• 2-3 sprigs coriander leaves -shredded/sliced
• 4 shallots – sliced thinly
• Lime juice – as needed
• Salt to taste

Course: side dish

Cuisine: Asian

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Ingredients:

• 1 pound dried store-bought pasta or fresh lemon-pepper fettucine
• 4 tablespoons butter
• 1 1/2 cups heavy cream
• of freshly ground nutmeg
• 1 zest from lemon (about 2 tsp)
• cup freshly ground Parmesan or Pecorino-Romano cheese
• 1 teaspoon freshly ground black pepper
• salt, to taste

Course: side dish,lunch,main course,main dish,dinner

Cuisine: Mediterranean,Italian,European

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Ingredients:

• 3 tablespoons Spice Islands White Co
• cup Dry bread crumbs
• 6 tablespoons Butter
• 2 Green onions, sliced
• 5 ounces mushrooms, sliced (I used shiitake)
• 1/2 teaspoon pepper
• Salt to taste
• 1 1/2 teaspoons Spice Islands Tarragon
• 2 pounds Lean white fish fillets

Course: lunch,main course,main dish,dinner

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Ingredients:

• 1 1/2 cups bulgur
• 2 onions
• 3 tomatoes
• 1 potato
• 2 zucchini
• chili pepper, mine was a habanero
• 3 cups stock
• olive oil
• dill, mint (fresh is possible)
• salt, pepper

Course: side dish

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Ingredients:

• 1/4 cup butter
• 5 ounces frozen kale cooked, squeezed dry
• 3 tablespoons milk
• 1/4 cup chopped onions
• 1/8 teaspoon pepper
• 4 mediums potatoes, peeled and quartered
• 1 teaspoon salt

Course: side dish

Cuisine: European,Irish

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Ingredients:

• 1 tablespoon brown sugar
• 1/4 cup flax meal
• 4 cloves garlic, minced finely
• 2 3/4 cups warm milk
• 1/2 cup mint and fennel leaves finely chopped
• 4 tablespoons Nutritional yeast
• to taste Salt
• 3 cups unbleached all-purpose flour
• 1/2 cup 110F water
• 4 teaspoons rapid rise yeast

Course: side dish

Cuisine: Indian,Asian

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Ingredients:

• 2 5.3 oz. Chavrie® Goat Cheese Pyramid, Original (reserve 1 pkg. to garnish)
• 1 butternut squash
• ½ qt. water
• ½ qt. milk

Course: lunch,soup,main course,main dish,dinner

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Ingredients:

• 1/2 teaspoon amchoor (dried mango) powder (optional)
• 1 small carrot, diced
• 2/3 cup (1/2 14 oz can) cooked chickpeas
• 1/4 cup fresh basil, finely chopped
• 1/2 cup fresh or frozen peas
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon fresh thyme, minced
• 1 clove garlic, crushed or minced
• 2 green chiles, seeded and minced
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• fresh ground black pepper to taste
• 2 teaspoons olive oil
• 1/2 red onion, diced
• 1 teaspoon sea salt, or to taste
• 1/3 cup fusilli or spiral pasta (I used quinoa fusilli)
• 2 medium tomatoes, finely chopped
• 1/2 teaspoon turmeric

Course: soup

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