Ingredients:

• 1.5 lbs kale leaves, center ribs and stems removed
• 3 tbsp olive oil
• 1 cup chopped peeled carrots
• 1 cup chopped celery
• 1 cup chopped shallots (about 4)
• 2 garlic cloves, finely chopped
• 1 cup dry white wine
• 2 15-oz cans white beans, drained
• 4 cups (or more) vegetable broth
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 tbsp Sherry wine vinegar
• 2 tbsp assorted chopped fresh herbs (tarragon, parsley, and chives)

Directions:

1. Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
2. Heat olive oil in medium pot over medium heat. Add chopped carrots, celery shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables).
3. Add white wine and simmer until liquid is slightly reduced, about 7 minutes.
4. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes.
5. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf.
6. Add more broth by 1/2 cupfuls to thin stew, if desired.
7. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.

Ingredients:

• 1 lb. tomatillos (husked)
• 1 ripe avocado
• 4-7 jalapeno or serrano chilies
• 1 lime
• 1 clove garlic
• 1/2 cup chopped cilantro

Directions:

1. Roast chilies and tomatillos on the grill.
2. Blend garlic first with a little water in blender, or mash using a molcajete.
3. Combine garlic with roasted chilies and tomatillos and blend on low.
4. Mash or cut finely the avocado. Combine avocado, cilantro, and contents of blender in a bowl.
5. Squeeze lime into salsa and add salt to taste.

Ingredients:

• 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
• 1 large onion, preferably red, chopped
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 1 to 2 tablespoons minced fresh hot chili, like jalapeño
• 1 clove garlic, peeled
• Juice of 2 limes
• 2 cups cooked black beans, drained (canned are fine)
• 1 red or yellow bell pepper, seeded and finely diced
• 1 cup chopped fresh cilantro.

Directions:

1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

Ingredients:

• 8 skinless, boneless chicken breasts (about 3 pounds)
• 2 cups plain whole-milk yogurt
• 1 cup coarsely chopped fresh cilantro leaves and stems
• 1/2 large onion, coarsely chopped
• 1/3 cup olive oil plus more for brushing
• 6 garlic cloves, coarsely chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon garam masala
• 2 teaspoons kosher salt plus more for seasoning
• 1 teaspoon freshly ground black pepper
• 1 2"piece fresh ginger, peeled and chopped

Directions:

1. Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness. Transfer chicken breasts to a resealable plastic bag.
2. Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.
3. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.

Ingredients:

• 2 cups grated mozzarella cheese (about 8 ounces)
• 3 1/2 ounces soft fresh goat cheese, crumbled
• 2 ounces prosciutto slices, chopped
• 2 1/2 teaspoons chopped fresh thyme
• 1 garlic clove, pressed
• 1 13.8-ounce tube refrigerated pizza dough <-- Yeah right.
• Extra-virgin olive oil

Directions:

1. Position rack in middle of oven; preheat to 425°F.
2. Toss first 5 ingredients in medium bowl. Season with pepper.
3. Unroll dough into rectangle on rimmed baking sheet.
4. Mound filling crosswise on lower half of dough, leaving 1-inch border on sides. Fold upper half of dough over. Crimp edges to seal; fold corners under to form half-circle.
5. Bake until puffed and brown, about 18 minutes.
6. Brush with oil. Transfer to platter and cut into 4 pieces.

Dry Ingredients:

• 2 1/4 cups all-purpose flour
• 1 3/4 cups corn meal
• 1/2 cup sugar
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

Add-in's:

• kernals from 2 ears of fresh corn
• 5-6 roasted serrano chiles, diced
• 4 thick slices of bacon, cooked crispy then chopped
• 2 green onions, thinly sliced
• 1/4 cup cilantro, chopped
• 2 cloves garlic, minced
• 4 oz sharp cheddar, shredded

Wet Ingredients:

• 3 large eggs
• 1 cup whole milk
• 1/2 cup canola or vegetable oil
• 1 cup buttermilk

Directions:

1. Preheat oven to 375 degrees F. Prepare several muffin tins by either spraying with non-stick spray or lining with muffin liners.
2. Add all of the dry ingredients into a large bowl. Stir to combine thoroughly.
3. Place all of the add-ins into the dry ingredients. Stir to combine evenly.
4. In a separate bowl, add the eggs. Whisk to break up the yolks. Add the rest of the wet ingredients to the bowl with the eggs. Whisk to combine thoroughly.
5. Pour the wet ingredients into the bowl with the dry ingredients and add-ins. Stir batter until just combined. Over-stirring will lead to tougher muffins.
6. Pour the cornbread batter into the prepared muffin tins. Fill each muffin tin nearly to the top with batter. The muffins won’t rise too much while baking.
7. Place the muffin tins into a preheated 375 degree oven. Bake in the upper half of the oven for about 20 minutes or until just baked through. To test the “doneness” of a muffin insert a toothpick into the center of one of the muffins. If it comes out clean the muffins are done.
8. Let the muffins rest in the tins on a wire rack for at least 10 minutes before removing. Great Served warm or at room temperature. Enjoy!

Ingredients:

• 1 tbsp. finely chopped cilantro
• 1/2 tsp. dried oregano
• 1/2 tsp. sugar
• 2 ripe tomatoes, cored
• 2 red jalapeños, stemmed
• 1 clove garlic, smashed, plus 2 cloves, minced
• 1 tbsp. unsalted butter
• 1 lb. russet potatoes, peeled
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper, plus more to taste
• 1 tsp. ground cumin
• 1/2 cup canola oil
• 18 corn tortillas
• Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving

Directions:

1. Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2/3 cup water in a blender until smooth; set salsa aside. Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.
2. Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
3. Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.

Ingredients:

• 1 c long-grain rice (I used 1-1/2 c Basmati rice)
• coarse salt
• 1/2 c fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 garlic clove (I used 4)

Directions:

1. In a medium saucepan, bring 1-1/2 c water to boil. Add rice and 1/4 tsp salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
2. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic and 2 tbsp water. Blend until smooth. Stir into cooked rice and fluff with a fork.

Ingredients:

• 2 large garlic cloves, chopped
• 1/4 cup plus 1/2 tablespoon extra-virgin olive oil
• 1 (14- to 15-ounce) can stewed tomatoes
• 1 3/4 cups reduced-sodium chicken broth
• 2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
• 1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
• 1/4 teaspoon black pepper
• 1 (5-ounce) bag baby romaine or baby arugula (10 cups loosely packed)
• 8 (3/4-inch-thick) slices baguette

Directions:

1. Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.
2. While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
3. Serve stew with toasts.