“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 […]

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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. Reduce heat […]

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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 […]

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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 […]

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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 […]

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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 mix together flour, […]

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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 […]

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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 […]

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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 […]

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