• brussell sprouts
• olive oil
• sea salt
• pepper

Directions

Preheat oven to 450. 

Cut brussell sprouts in half.  Place on foil covered baking sheet.  Drizzle with olive oil and salt and pepper to taste.  Bake for 20-25 minutes without turning.

• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, pressed
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried crushed red pepper
• 1/2 cup plan yogurt or Greek yogurt
• 4 chicken breast halves with bones
• 1 15-ounce can garbanzo beans, drained
• 1 12-ounce container cherry tomatoes
• 1 cup chopped fresh cilantro, divided

Directions

Preheat oven to 450. 

Mix first 5 ingredients in medium bowl.  Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce.  Place chicken on large rimmed baking sheet.  Rub 2 tablespoons spiced oil mixture over chicken.  Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat.  Pour bean mixutre around chicken.  Sprinkle everything generously with salt and pepper. 

Roast until chicken is cooked through, about 20 minutes.  Sprinkle with 1/2 cup cilantro.  Transfer chicken to plates.  Spoon bean mixture over.  Serve with yogurt sauce.

• 1 sweet potato
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon coriander
• 1 teaspoon kosher salt
• 1 teaspoon parsley
• 1/8 teaspoon black pepper
• honey

Directions

Preheat oven to 425.

Cut sweet potato into strips.  Put into gallon ziploc bag.  Add olive oil and toss.  Mix herbs.  Add to ziploc bag and toss. 

Place on baking sheet.  Bake for 15 minutes, turn and bake 15 minutes more. 

Remove from oven and drizzle honey on the fries.

• 3  pounds  Yukon gold potatoes
• 1  cup  dry white wine
• 3  tablespoons  white wine vinegar
• 2  tablespoons  extravirgin olive oil
• 1  tablespoon  whole-grain Dijon mustard
• 3/4  teaspoon  salt
• 3/4  teaspoon  freshly ground black pepper
• 2  garlic cloves, minced
• 1/2  cup  thinly sliced chives
• 2  tablespoons  chopped fresh parsley
• 1  teaspoon  chopped fresh tarragon

Directions

Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.

Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.

• 4 eggs
• 1-1/4  cups light-colored corn syrup
• 3/4  cup sugar
• 1/4  cup unsalted butter, melted
• 1 teaspoon vanilla
• Dash salt
• 1-1/4  cups salted mixed nuts
• 1 cup miniature semisweet chocolate pieces
• 1 tablespoon shortening
• Sweetened Whipped Cream (optional)

Directions

Make Pate Brisee.

Preheat oven to 350 degrees F. On a lightly floured surface, roll chilled pate brisee from center to edges into a circle about 13 inches in diameter. Line a 9×2-inch round fluted deep tart pan that has a removable bottom with the pastry circle. Trim pastry even with top edge of pan.

For filling: In a large bowl, beat eggs with a whisk. Whisk in corn syrup, sugar, butter, vanilla, and salt. Stir in the nuts and 1/2 cup of the chocolate pieces. Pour filling into pastry-lined tart pan. Place tart pan in a foil-lined shallow baking pan. To prevent overbrowning, cover pie edge with foil.

Bake pie for 25 minutes. Remove foil. Bake for 35 to 40 minutes more or until center seems set when gently shaken. Cool on a wire rack. Serve or cover and refrigerate within 2 hours.

In a small saucepan, combine the remaining 1/2 cup chocolate pieces and the shortening. Cook over low heat, stirring constantly, until melted. Cool slightly.

To serve, remove side of tart pan. Carefully cut pie into wedges; transfer to dessert plates. Transfer melted chocolate to a clean, small heavy plastic bag; seal bag. Snip a small hole in one corner of the bag; drizzle melted chocolate mixture over pie wedges. If desired, top each serving with Sweetened Whipped Cream.

• 1 cup quinoa
• 3 cups water
• Salt to taste
• 2 cups diced cucumber
• 1 small red onion, finely minced (optional)
• 2 cups finely diced tomatoes
• 1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped
• 1/2 cup chopped cilantro, plus several sprigs for garnish
• 2 tablespoons fresh lime juice
• 1 tablespoon red wine vinegar or sherry vinegar
• 3 tablespoons extra virgin olive oil
• 1 avocado, sliced, for garnish

Directions

Place the quinoa in a bowl, and cover with cold water. Let sit for five minutes. Drain through a strainer, and rinse until the water runs clear. Bring the 3 cups water to a boil in a medium saucepan. Add salt (1/2 to 3/4 teaspoon) and the quinoa. Bring back to a boil, and reduce the heat to low. Cover and simmer 15 minutes or until the quinoa is tender and translucent; each grain should have a little thread. Drain off the water in the pan through a strainer, and return the quinoa to the pan. Cover the pan with a clean dishtowel, replace the lid and allow to sit for 10 minutes. If making for the freezer, uncover and allow to cool, then place in plastic bags. Flatten the bags and seal.

Meanwhile, place the finely diced cucumber in a colander, and sprinkle with salt. Toss and allow to sit for 15 minutes. Rinse the cucumber with cold water, and drain on paper towels. If using the onion, place in a bowl and cover with cold water. Let sit for five minutes, then drain, rinse with cold water and drain on paper towels.

Combine the tomatoes, chiles, cilantro, vinegar, lime juice and olive oil in a bowl. Add the cucumber and onion, season to taste with salt, and add the quinoa and cilantro. Toss together, and taste and adjust seasonings. Serve garnished with sliced avocado and cilantro sprigs.

Yield: Serves four.

Advance preparation: The quinoa freezes well, and the assembled salad will keep for a day in the refrigerator. The leftovers will be good for a couple of days.

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 cup heavy whipping cream

Directions

Mix dry ingredients together.  Stir in up to 1 cup whipping cream until the dough turns bisquity (add in small increments as you get close to one cup because it changes quickly).  Knead lightly and shape into a ball.  Place on baking sheet and flatten to about 1-1.5 inches thick.  Cut into 6 pieces and pull apart slightly.  Bake at 425 for 10 minutes.

• 2 pounds tri tip steak
• 3/4 cup shiraz
• 2/3 cup soy sauce
• 1/4 cup vegetable oil
• 1/4 cup balsamic vinegar
• 1/4 cup lemon juice
• 2 tablespoons worchestershire sauce
• 2 teaspoons dijon

Directions

Combine ingredients and refrigerate for 1-8 hours.  BBQ until done.  Slice and serve.

Serve with Herbed Potato Salad.

• 8 ounces Ghiradelli 60% cocoa bittersweet chocolate, chopped fine
• 2 tablespoons Hersheys cocoa powder
• 1 teaspoon instant espresso powder
• 5 tablespoons water
• 1 tablespoon brandy
• 2 large eggs, separated
• 1 tablespoon sugar
• 1/8 teaspoon table salt
• 1 cup plus 2 tablespoons heavy cream, chilled

Directions

Combine chocolate, cocoa powder, espresso powder, water, and brandy in a medium heatproof bowl set over a saucepan with 1 inch of barely simmering water, stirring frequently until smooth.  Remove from heat.

Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in a medium bowl until mixture lightens in color and thickens slightly, about 30 seconds.  Pour melted chocolate into egg mixture and whisk until combined.  Let cool until just warmer than room temperature, 3 to 5 minutes. 

Using electric mixer and clean bowl, whip egg whites at medium-low speed until frothy, 1 to 2 minutes.  Add remaining 1 1/2 teaspoons sugar, increase mixer speed to medium-high, and whip until soft peaks form when whisk is lifted, 1 to 2 minutes.  Whisk last few strokes by hand, making sure to scrape any unwhipped whites from bottom of bowl. 

Using whisk, sir about 1/4 of whipped egg whites into chocolate mixture to lighten it; gently fold in remaining egg whites with rubber spatula until just a few white streaks remain. 

Using electric mixer, whip heavy cream at medium speed until it begins to thicken, about 30 seconds.  Increase speed to high and whisk until soft peaks form when beaters are lifted, about 15 seconds more.  Using a rubber spatula, fold whipped cream into mousse until no white streaks remain. 

Spoon mousse into 6-8 dessert bowls.  Cover with plastic wrap and refrigerate up to 4 days.  To serve, allow mousse to soften to room temperature for 10 minutes before serving.  Serve with whipped cream, chocolate shavings (shave a bar of chocolate with a carrot peeler) and raspberries.

Sauce

• 1 28-ounce can tomato sauce
• 1/2 medium onion, chopped
• 3 garlic cloves
• 1 7-ounce can chipotle chiles in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/2 cup chicken broth
• 1 tablespoon vegetable oil

Filling

• 3 boneless, skinless chicken breasts
• 1 1/2 cup monterey jack cheese, grated
• 1/2 onion, diced
• 1/3 cup fresh cilantro, chopped
• 10-15 medium white corn tortillas
• lots of vegetable oil

Directions

Blend tomato sauce, onion, garlic, chipotle, cumin, coriander, salt and broth in blend until smooth.  NOTE: if doubling the recipe only make one batch of sauce at a time or the blender will overflow.  Heat oil in a large nonstick skillet over medium heat.  Add tomato mixture, bring to a boil, reduce heat to medium-low, and simmer until mixture is reduced to 3 1/2 cups, 8 to 10 minutes. 

Boil chicken until done.  Shred.  Mix chicken, cheese, onion and cilantro in a medium bowl. 

Heat vegetable oil in a fry pan.  Dip each tortilla in the oil for 3 seconds a side.  Then dip each side in the sauce.  Place 1/4 cup of the chicken mixture in the tortilla and roll.  Place seam side down in a 9×13 dish (or two 9×9 dishes) that has been coated with cooking spray.  Repeat until pan is full.  Pour remaining sauce over the top and cover with some more grated cheese. 

To serve immediately: Bake uncovered at 350 for 15 minutes.

To freeze: Cover with foil and freeze.  Bake covered at 350 for 30 minutes straight from the freezer.  Uncover and continue baking until cheese has melted, about 5 minutes.