Blue Cheese and Toasted

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Ingredients 6 to 8 oz crumbled blue cheese 2 oz walnut pieces Bourbon Barrel Kentucky Sweet Sorghum 1 baguette sliced into rounds

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Baked Feta Cheese

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Serve with crusty bread, toast or crackers Ingredients 1 (8oz) feta or goat cheese 2 t olive oil 1 T red pepper flakes 2 t Greek Seasoning

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Three Pepper Almonds

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Ingredients 2 teaspoons oil 2 cups raw whole almonds, blanched *** 1/3 cup firmly packed brown sugar 1 teaspoon red pepper flakes ¾ teaspoon freshly ground black pepper ½ teaspoon freshly ground white pepper 1/ ½ teaspoon kosher salt

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Sidewinder Spiced Almonds

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1] [distance1] 1 large egg white 1 tablespoon water 1 # raw almonds 5 tsp Sidewinder BBQ Rub

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Dukkah

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1] [distance1] Basic Dukkah Recipe Basic Ingredients Nuts – hazelnuts, almonds, pistachios, cashews, pine nuts, macadamia nuts Sesame seeds Coriander Cumin

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Chicken Wraps with Thai Sweet Chili Sauce

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1] [distance1] 10 flour tortillas 1 thinly sliced cucumber 1/2 cup shredded red cabbage 1 cup cooked and diced chicken 1/4 cup each shredded mint and cilantro leaves Thai Sweet Chili Sauce

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Berebere Hummus

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1] [distance1] 1¾ cups cooked chickpeas (or 1 can, rinsed and drained) 2 Tbsp lime juice 1 Tbsp peanut oil 1 Tbsp grapeseed, safflower, or olive oil 2 Tbsp berebere powder 1 Tbsp grated fresh ginger or 1 tsp ground ginger ½ tsp ground cardamom ½ tsp sea salt 2 cloves garlic 1 tsp cayenne pepper or to heat level choice! Up to 2/3 cup water

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Zahtar Naan

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1] [distance1] 1 package naan 2 – 3 Tbls Zahtar 2 – 3 Tbls olive oil

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Vadouvan Roasted Edamame

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1] [distance1] Kawarma Makes roughly 2 cups 16 ounces frozen shelled edamame 2 teaspoons black truffle olive oil, or flavor of choice 1 – 2 teaspoons French Vadouvan Curry 1 teaspoon salt flakes Preheat the oven to 375°F.

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Hummus Kawarma (Lamb)

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1] [distance1] Kawarma 10 oz lamb finely chopped or use left over lamb 1/2 freshly ground pepper 1 tsp allspice powder 1/2 tsp cinnamon Pinch of freshly grated nutmeg 2 tsp zaatar 1 Tbsp white wine vinegar 2 tsp dried mint or 1 Tbsp chopped fresh mint 2 Tbsp chopped flat leaf parsley 1 tsp salt 1 Tbsp unseated butter 2 tsp olive oil 2 Tbsp pine nuts, toasted in oven or fried in butter

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Tamari Turmeric Almonds

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1] [distance1] Ingredients 2 1/2 cup raw almonds 1/3 cup Tamari Sauce 2- 3 teaspoons Turmeric 1/2 ground black pepper 1 – 2 teaspoons lemon juice

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Cahsews With Spices

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1] [distance1] Ingredients 1 pound raw cashews (about 3 cups) 1 tablespoon coconut oil 2 tablespoons reduced-sodium tamari soy sauce 1 tablespoon dried oregano 2 tablespoons garlic granules 1 tablespoon dried dill ½ teaspoon spirulina powder (optional)

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Jan’s Secret Wings

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1] [distance1] Ingredients 1/4 c olive oil 20+ chicken wings 1-2 oz Calaveras Chicken Rub or One Trick Pony 1/2 c Anna Mae’s BBQ Sauce

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Ethiopian Beef Stew

[distance1][one_fourth] Serves: 6 people [/one_fourth][one_fourth] Prep Time: 20 min [/one_fourth][one_fourth] Difficulty: Beginner [/one_fourth][one_fourth] Cooking: 2 hours[/one_fourth][distance1] [distance1] Ingredients 2 medium onions, quartered lengthwise 1/4 cup butter 2 tablespoons Ethiopian Berbere spice 1 can (14 1/2 oz.) crushed tomatoes in purée 1/4 cup dry red wine 2 1/2 pounds boned beef chuck, fat trimmed, cut into 3/4-inch chunks Salt

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Chicken Tikka Masala

[vc_row][vc_column][vc_column_text] [distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 30 minutes[/one_fourth][distance1] [/vc_column_text][vc_column_text]Ingredients[/vc_column_text][vc_column_text] 1 cup yogurt 1 tablespoon lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons ground black pepper 1 tablespoon minced fresh ginger 4 teaspoons salt, or to taste 3 boneless skinless chicken breasts, cut into bite-size pieces 4 long skewers 1 tablespoon butter 1 clove garlic, minced 1 jalapeno pepper, finely chopped 2 teaspoons ground cumin 2 teaspoons paprika 3 teaspoons salt, or to taste 1 (8 ounce) can tomato sauce 1 cup heavy cream 1/4 cup chopped fresh

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Seafood Paella

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 5-10 min.[/one_fourth][distance1] [distance1] Seafood Paella is probably the most famous and popular Spanish dish around the world. It originates in Valencia. There are as many versions of paella as there are cooks in Spain which means have fun and be creative. Ingredients ¾ cup yellow or white onion, diced 1 1/2 cups medium grain rice 3 cups chicken broth or bullion 3 Tbls Paella Seasoning 1 lb raw mussels in shell (frozen or fresh) 1 lb small clams (frozen or fresh) 1 lb raw shrimp, medium or large – cleaned & deveined,shell

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Achiote Carnitas

[distance1][one_fourth] Serves: 3-4 people [/one_fourth][one_fourth] Prep Time: 30 min [/one_fourth][one_fourth] Difficulty: Intermediate [/one_fourth][one_fourth] Cooking: 7 hours[/one_fourth][distance1] [distance1] Ingredients 3 lbs county style pork ribs or pork shoulder 3/4 cup orange juice 1/4 cup olive oil 1 tsp achiote paste 1 tsp ground cumin 1 tsp dried oregano, preferably Mexican 1 tsp kosher salt 1/2 tsp ground ancho chile powder 1/4 tsp aleppo pepper 2 TB vegetable oil 4 garlic cloves, crushed 2 cups low sodium chicken broth

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