Lemon Drop Pepper Mustard

Ingredients:

  • 10 Lemon Drop peppers
  • 1/3 cup all-purpose flour
  • 2 cups granulated sugar
  • 1 1/3 cups yellow mustard
  • 1 1/3 cups cider vinegar
  • 1/2 cup water
  • Pinch of Kosher salt

Directions:

1. Remove the seeds and stems from the peppers. Place in a food processor and process until they are chopped to the size you like. I like mine eensy weensy, so I just pulverized mine. Set aside.

2. In a large skillet, add in the flour and sugar. Whisk until combined.

3. Add in about half of the mustard and whisk until everything is completely incorporated and there are no lumps from the flour.

4. Add in the remaining mustard, peppers, vinegar, water, and salt. Mix with a whisk and everything is combined. Place over medium heat and stir occasionally.

5. Once the hot pepper mustard comes up to a boil, stir constantly as it will burn easily. Let it cook to your desired thickness. I cook mine about 20 minutes until it becomes quite thick.

*May substitute lemon drop peppers with Hungarian peppers.

Lavender, Lemon, and Honey Butter

Ingredients:

  • 1 stick unsalted butter, room temperature
  • 1 Tbsp fresh lavender leaves
  • 1 Tbsp honey
  • Zest of 1 lemon

Directions:

1. Place all ingredients into a food processor. Blend until fully incorporated. Scrape sides down and blend again. Do not over mix.

2. Use immediately. To store; place into a log shape on plastic wrap. wrap in plastic and refrigerate or freeze.

Thai Basil and Cashew Pesto

Ingredients:

  • 2 cups thai basil leaves, packed
  • 4 cloves garlic
  • ¼ cup salted cashews
  • 3 tablespoons sesame oil
  • 1 ½ tablespoons rice vinegar
  • ½ teaspoon red pepper flakes
  • 1 tablespoon agave nectar
  • 1 teaspoon soy sauce
  • 1 tablespoon lime juice
  • Kosher salt, to taste

Directions:

  1. Place the Thai basil, garlic, cashews, sesame oil, rice vinegar, red pepper flakes, agave nectar, soy sauce, and lime juice in the bowl of a food processor and puree until smooth. Add salt to taste.
  2. Use pesto immediately or transfer to an airtight container. Pesto can be stored in the refrigerator for up to two weeks.

Slow-Cooker Fig Butter

Ingredients:

  • 2 pounds whole figs about 20
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • ⅓ cup molasses
  • 3 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp pumpkin spice

Directions:

  1. Cut the stems off the figs & slice them in half. Place figs in the slow cooker.
  2. Add sugar, brown sugar, molasses, vanilla, cinnamon, nutmeg, and pumpkin spice – cover.
  3. Cook on high approx 3-4 hours- stirring occasionally. If it looks like the figs are breaking down faster or it is getting too thick, you can reduce the heat, shorten the cooking time or add a splash of water to thin it out.
  4. Once figs are falling apart- use an immersion blender to break up any large pieces.

Lamb Bolognese

Ingredients:

  • 1 lb ground lamb
  • 1/2 cup carrots chopped
  • 1/2 cup onion chopped
  • 1 Tbsp tomato paste
  • 4 garlic cloves minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup chicken broth

Directions:

  1. In a large skillet, combine the ground lamb, carrots, onion, salt, and pepper. Cook together until meat is no longer pink and carrots have begun to soften.
  2. Add the tomato paste, garlic, Italian seasoning, and water. Stir to combine and cook until heated through.
  3. Serve with pasta and garnish with fresh parmesan and parsely if desired.

Chili Verde with Sausage and Butternut Squash

Ingredients:

For the salsa verde:

  • 1 1/2 pounds tomatillos (6 to 8 medium)
  • 2 jalapeno peppers, stemmed (plus seeds, if you can take the heat)
  • 3 cloves garlic, peeled
  • 1 large white onion, peeled and sliced 1/2 inch thick
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 1/2 cup chopped fresh cilantro
  • Freshly ground black pepper

For the chili:

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 pound Italian sausage meat (mild or hot)
  • 1 1/2 teaspoons dried oregano (preferably Mexican)
  • 3 cloves garlic, minced
  • 1 15-ounce can black beans, rinsed
  • 1/2 cup chopped fresh cilantro, plus more for topping
  • 2 cups chopped butternut squash
  • Kosher salt
  • Thinly sliced serrano or jalapeno peppers, for topping
  • Cotija cheese for topping

Directions:

  1. Make the tomatillo salsa: Preheat the broiler. Remove the husks from the tomatillos, then rinse the tomatillos under warm water to remove any stickiness. Dry with a paper towel. Put the tomatillos, chiles, garlic and sliced onion on a rimmed baking sheet. Drizzle with the olive oil and sprinkle on 2 teaspoons of salt. Broil a few inches from the heat, turning everything once, until the tomatillos are softened and slightly charred, about 7 minutes. Let cool to room temperature.
  2. Transfer the broiled vegetables to a blender; add the cilantro and puree until smooth. Season with salt and pepper.
  3. Make the chili: Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the onion, stirring occasionally, until just translucent, about 4 minutes. Add the sausage and cook, stirring and breaking it up, until browned, about 10 minutes.
  4. Stir in the oregano and garlic and cook, stirring, about 3 more minutes.
  5. Stir in the tomatillo salsa, black beans, cilantro, and squash. Bring to a boil, reduce the heat to medium low and simmer, covered, until the pumpkin is tender, 15 to 20 minutes. Taste and season with salt, if necessary. Top with cilantro, chiles, and Cotija.

Tomatillo Enchilada Sauce

Ingredients:

  • 1 pound tomatillos, husks removed
  • 1 cup diced white onion
  • 2 garlic cloves
  • 1 jalapeno, quartered (seeded, if desired)
  • 1 cup water
  • Kosher salt and ground ground pepper
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon white vinegar
  • Pinch of sugar

Directions:

  1. In a large pot of boiling salted water, cook tomatillos until tender, 10 to 15 minutes. Drain tomatillos and transfer to a blender. Add onion, garlic, jalapeño, and water. Puree until smooth. Season with salt and pepper.
  2. In pot, heat oil over high heat. Add tomatillo mixture and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in cilantro, vinegar, and sugar. Season to taste with salt and pepper.

Italian Herb Bruschetta Chicken Spaghetti

Ingredients:

  • 2 large boneless, skinless chicken breasts cut into 1” pieces
  • 3 teaspoons Italian seasoning
  • 3 cloves garlic, minced
  • Kosher salt and ground black pepper to taste
  • 4 tablespoons olive oil, divided
  • 1 lb spaghetti
  • 4 Roma tomatoes seeded and finely chopped
  • 1/4 of a red onion finely chopped
  • 4 tablespoons shredded fresh basil
  • 2 tablespoons olive oil
  • Kosher salt to taste
  • ½ cup freshly shaved parmesan cheese
  • 2 Tbsp balsamic vinegar

Directions:

  1. Cook pasta in a large pot of salted, boiling water until al dente. Reserve 1/2 cup pasta water.
  2. Season chicken with Italian seasoning, garlic and salt. Heat 2 Tbsp oil in a large skillet, and sauté chicken over medium-high heat until browned on all sides and cooked through. Turn off heat.
  3. Combine the tomatoes, red onion, basil, 2 Tbsp olive oil, balsamic, and Parmesan in a bowl. Season with salt.
  4. Add cooked pasta to skillet with cooked chicken. Add Bruschetta mixture and 1/4 cup reserved pasta water to skillet. Stir to combine. Serve immediately.

Taco Chicken Caesar Salad

Ingredients:

  • 2 tablespoons Ghee or olive oil
  • 1 lb boneless, skinless chicken breast, cut into bite-size pieces
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
  • 1/2 cup veganaise or mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 teaspoons adobo sauce from canned chipotles
  • 2 teaspoons garlic salt
  • 1 tsp Worcestershire sauce
  • 4 cups chopped romaine lettuce
  • 3/4 cup freshly grated Parmesan
  • Flour tortilla chips
  • 1 cup red grape tomatoes, halved
  • 1/2 cup chopped cilantro
  • Shredded Cheddar

Directions:

  1. Heat the ghee or oil in a medium skillet over medium-high heat. Mix together the chili powder, paprika, cumin and some salt and pepper. Add the chicken to the skillet and cook, stirring occasionally. Season the chicken with the spices until the chicken is evenly coated with the spices, browned and cooked through, 5 to 7 minutes. Set aside.
  2. To make the dressing, mix the mayonnaise, Dijon mustard, adobo sauce, garlic salt, Worcestershire sauce and salt and pepper to taste in a medium bowl until well combined. Add the romaine lettuce and toss until well coated. Then add 1/2 cup of the Parmesan and toss again.
  3. To serve, crush a handful of tortillas and place them in a bowl. Top with dressed romaine, tomatoes, Cheddar cheese, cilantro, and taco chicken. Sprinkle each with 2 tablespoons Parmesan.

Chicken Scampi with Angel Hair Pasta

Ingredients:

  • 1 pound angel hair pasta
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1” pieces
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup chicken broth
  • Zest and juice of 1 lemon, plus more lemon wedges for serving
  • 1/2 cup chopped parsley

Directions:

  1. Cook the pasta in a large pot of salted boiling water, according to package instructions or until al dente. Scoop out about a cup of the pasta cooking water and set it aside. Drain the pasta.
  2. Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the chicken to the skillet, season with salt and pepper until golden brown and cooked through. Transfer the chicken to a bowl.
  3. Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 30 seconds. Add the broth and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer until reduced by about half, 3 to 5 minutes.
  4. Add the cooked pasta, lemon zest, parsley, and reserved pasta water to the skillet and toss to combine. If it seems too dry or like the sauce isn’t coating the pasta, stir in some more broth. Add the cooked chicken and toss to combine. Serve with extra lemon wedges for squeezing over the scampi.