“Baja Style” Spicy Purple Kale Pesto Sauce

Makes 2 cups pesto
Ingredients
¼ cup pumpkin seeds, toasted
2 cups purple kale, stems removed and chopped
2 cloves garlic
¼ cup red onion, chopped fine
½ cup avocado or olive oil
Zest of 1 lime, juice of two
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds
1 jalapeño, chopped (seeds and all for hot, seeds removed for less hot)
3 tablespoons [...]

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Orange Thyme Cranberry Sauce

Makes 3 cups
Ingredients
2 cups fresh cranberries
1 cup light brown sugar or turbinado sugar
Zest of 1 orange
Juice of one orange
½ cup fresh thyme leaves
1 cinnamon stick
½ cup water
Directions
Place all ingredients in a sauce pan over medium heat and cook until cranberries begin to burst. [...]

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Pan Fried (Herbal) Cod Tacos with “Baja Style” Spicy Purple Kale Pesto Sauce and Pickled Red Cabbage

Serves 6-8
Ingredients
2 cups red cabbage, shredded
Juice of 2 limes
2 teaspoons salt
4 pieces of cod, local & sustainable
Salt and pepper
2 eggs, beaten
2 tablespoons fresh cilantro, chopped superfine
1 tablespoon fresh chives, chopped superfine
½ cup whole wheat flour
1 cup panko bread crumbs
Canola oil
Dried Red Chili
“Baja Style” Purple Kale Pesto Sauce (recipe follows)
Flour tortillas
Lime wedges
Directions
Place the shredded cabbage in [...]

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Pumpkin Maple Soup with Autumn Spiced Pumpkin Seeds

Serves 8
INGREDIENTS
2 tablespoons butter
2 teaspoons cinnamon
1 large onion, chopped
1 teaspoon all spice
2 large carrots, peeled and chopped
½ teaspoon grated fresh nutmeg
2 (2-pound) pumpkin peeled, seeded, chopped (about 6 cups)
½ cup whipping cream
4 cups vegetable broth
¼ cup maple syrup
2 star anise Salt and freshly ground pepper
For garnish, recipes follow
Autumn Spiced Pumpkin Seeds
Cranberry Sage Pecan Pesto
Red Basil [...]

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Pumpkin Taquitos with Dried Cherry Mole Sauce

Serves 6-8
Ingredients
2 cups fresh pumpkin, cubed about 1 ½ inches
1 small red shallot, chopped
1 dried chipotle chili (preferably mecca variety), crumbled
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon salt
1 teaspoon black pepper, freshly grated
Avocado oil
16 soft corn tortillas, small
Maldon salt
Fresh local ricotta cheese
Dried Cherry Mole Sauce (recipe follows)
Directions
Preheat oven to 400°.
Toss together the [...]

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Quick Herb Rolls

Ingredients
2 cups all-purpose flour
1 T baking powder
½ tsp baking soda
1 tsp salt
1 stick cold unsalted butter cut into cubes
¾ c -1 c buttermilk
¼ cup fresh herbs of choice, chopped fine
Directions
Preheat oven to 425°F and lightly grease a baking sheet. Into a large bowl [...]

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Roasted Carrot & Parsnip, Beef & Sundried Tomato Tacos with Red Chili Parsley Chimichurri

Serves 6-8
Ingredients
1 pound skirt steak
2 medium carrots, cut into thin 2 inch strips
2 medium parsnips, cut into thin two inch strips
½ medium white onion, halved and sliced
½ cup sundried tomatoes, chopped fine (good quality ones)
1 teaspoon salt
1 teaspoon smoked paprika
1 teaspoon black pepper, cracked
1 teaspoon cumin
1 teaspoon cumin seeds
¼ cup fresh parsley leaves, chopped fine
Avocado [...]

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Roasted Cauliflower & Spinach Whole Wheat Tacos with Tomatillo Sauce

Serves 6-8
Ingredients
2 tablespoons olive oil
1 tablespoon cumin
2 teaspoons cumin seeds
1 teaspoon salt
1 tablespoon lime juice
1 teaspoon lime zest
2 cups cauliflower florets (bite size)
1 medium red onion, halved and sliced
2 cups baby spinach
Whole wheat tortillas
Sharp cheddar cheese (I use a local raw jalapeno)
Lime Wedges or tomatillo sauce ( I used my frozen tomatillos from the [...]

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Sprouted Corn Roasted Squash Breakfast Tacos with Peruvian Cilantro Sauce

Serves 6-8
Ingredients
2 cups winter squash, cubed ½ inch
½ red onion, chopped medium
½ red bell pepper, chopped small
1 chipoltle chili pepper, crumbles
Salt and pepper
Avocado oil
2 cups spinach leaves
6 eggs
Sprouted corn tortillas
Peruvian Cilantro Sauce
Directions
Pre heat oven to 400° F. In a large bowl, toss together the squash, onion, bell pepper, chipotle, salt and pepper with some avocado [...]

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