Ingredients:

For the dough:

2 teaspoons honey
2 1/4 teaspoons active dry yeast
1 cup warm water
2 1/2 cups all-purpose flour, divided
1 tablespoon yellow cornmeal
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 teaspoons olive oil - reserved for later use

For the sauce:

8 ounces hot Italian turkey sausage
2 cups raw chopped broccoli, steamed crisp tender
2 cups of your favorite pizza/pasta sauce (I used some of the Spicy Pizza Sauce)

For the pizza topping:

6 ounces shredded mozzarella cheese
2 ounces fresh grated Parmesan cheese

Procedure:

To make the dough: In a large bowl, combine honey, water and yeast - stir to dissolve and let stand for 5 minutes. Add 2 1/4 cups flour, cornmeal, rosemary, oregano and salt. Stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking - you may need a little more or a little less flour depending. The dough should still be tacky. Scoop dough into a bowl coated with nonstick spray, turning to coat. Cover and rise until doubled in size - about 45-60 minutes. While the dough is rising, continue on to make the sauce. Use a knife to slit the casings on the sausage and remove the meat. Place sausage in a large skillet and cook over medium-high heat until browned, stirring often to crumble. Mix in the steamed broccoli and sauce - stir until warmed through, about 1 or 2 minutes. Remove from heat and use to fill the dough when ready. Preheat oven to 475 degrees F. In a 9×13″ metal baking dish, brush the bottom and sides with 2 teaspoons oil. Scoop dough into pan. Gently press dough into and up the sides of the pan. Spray a light coating of nonstick spray on top and cover with saran wrap - set aside and let rest for 5 minutes. Remove wrap and evenly spread sauce mixture into the bottom of the crust. Place in the oven, on the bottom rack, and bake for 20 minutes. Remove baking dish and evenly scatter cheeses on top of the sauce. Return to the oven and bake until the cheesy has melted and the crust is golden - about 10-15 minutes more. Remove pan from the oven and place on a wire rack to cool for 10 minutes before cutting.

Ingredients:

For the dressing:

4 ounces cream cheese
1/4 cup chopped shallots
1/4 cup plain yogurt
2 tablespoons sour cream
2 tablespoons grainy Dijon mustard
1 1/2 tablespoons fresh lemon juice
1 tablespoon white wine vinegar
3/4 teaspoon black pepper
1/2 teaspoon kosher salt

For the salad:

8 ounces dry whole wheat elbow macaroni
2/3 cup fresh green peas
2/3 cup chopped roasted red bell peppers
1/3 cup finely diced red onion
1/4 cup chopped fresh parsley
1/2 teaspoon grated lemon zest
4 center-cut bacon slices, cooked and crumbled

Procedure:

To make the dressing: Process cream cheese, shallots, yogurt, sour cream, mustard, lemon juice, vinegar, black pepper and salt in a food processor until smooth. Cover and place in the refrigerator until ready to use.

To make the salad: In a large pot of boiling salted water, cook pasta according to package directions. When there is 3 minutes left before the pasta is done, add peas. Drain and rinse with cold water. Drain thoroughly. In a large bowl, mix together pasta, peas, bell pepper, onion, parsley and lemon zest. For best flavor, make ahead of time and add half of the dressing - toss pasta mixture to coat. Refrigerate until ready to eat. Right before serving, add the other half of the dressing and toss again to coat. Scatter top with crumbled bacon. Serves 4-8 depending on portion size.

Ingredients:

3 poblano peppers
16 ounces ground turkey
1 cup panko breadcrumbs
1 large egg
2 teaspoons ground cumin, divided
2 teaspoons dried oregano, divided
3/4 teaspoon freshly ground pepper, divided
1/2 teaspoon salt, divided
1 tablespoon canola oil
3/4 cup diced onions
2 carrots, diced
3 plum tomatoes, diced
6 cups chicken broth
1/2 cup cooked brown basmati rice
2 tablespoons fresh lime juice
1 jalapeno, minced
2 tablespoons minced fresh cilantro

Procedure:

Preheat broiler. Place chiles on a foil-lined baking sheet lightly coated with nonstick spray. Broil until the peppers are charred and blackened - turning often. Remove and place peppers in a bowl - cover with plastic wrap and let stand for 10 to 15 minutes. Peel and remove the skins - dice peppers and set aside (discard most of the seeds to tone down the spice). In a medium bowl, mix together turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt until combined. Evenly divide mixture into 20 portions and shape into about 1 1/2″ balls. Place balls on a large baking sheet and cover - place in the refrigerator and chill for at least 20 minutes. In a large saucepan, heat oil over medium-high. Add onion and carrots - cook until they begin to soften, about 4 minutes. Stir in diced peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt - cook until fragrant, about 1 minute. Pour in broth and bring to a boil - reduce heat and let simmer for 5 minutes. Gently drop the meatballs into the soup and bring back to a simmer. Let cook for 8 minutes. Stir in the rice and continue cooking for about 5 minutes. Remove from the heat and stir in lime juice. Top each serving with jalapeno and cilantro. Makes 4 to 6 servings.

Ingredients:

For the oatmeal mixture:
2 1/2 old-fashioned rolled oats
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons unsalted butter, melted

For the filling:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
4 ounces unsweetened chocolate
11 tablespoons butter
2 cups granulated sugar
1 teaspoon vanilla
4 large eggs

Procedure:

Preheat oven to 350 degrees F.

To make the oatmeal mixture: In large bowl, stir together oats, flour, brown sugar, baking soda and salt. Mix in the melted butter until thoroughly combined. Set aside 3/4 cup to top the batter. Scoop the rest of the mixture into a 9 x 13″ baking dish coated with nonstick spray. Press the mixture down to form an even layer. Bake 10 minutes - remove and let cool 5 minutes.

To make the filling: In a small bowl, whisk together flour, baking powder and salt. While the base bakes, heat chocolate and butter over low heat in a medium saucepan, stirring occasionally, until melted. Remove from heat and mix in granulated sugar, vanilla and eggs until combined. Fold in the flour mixture just until combined. Spread filling over the baked base - scatter the top of the batter with the reserved oat mixture. Bake until the center is set and oat mixture is golden - about 30 minutes. Remove and place on a wire rack to cool completely.

Ingredients:

7 1/2 cups sweetened shredded coconut
1 cup sugar
1/4 cup all-purpose flour
1/4 cup whole wheat pastry flour
1/2 teaspoon salt
7 large egg whites
2 large eggs, slightly beaten
1 3/4 teaspoon almond extract
2 1/4 cups kissables

Procedure:

Preheat oven to 350 degrees F. In a large bowl, toss together coconut, sugar, flour and salt. Mix in egg whites, eggs and almond extract until thoroughly combined. Fold in the kissables. Scoop mixture into a 9 x 13″ baking dish lightly coated with nonstick spray. Bake until lightly browned - about 35 to 40 minutes. Remove and place on a wire rack to cool completely. Cover with foil and let rest overnight before cutting into bars. Makes 35 servings.

Ingredients:

2 tablespoons olive oil
3/4 cup chopped yellow onion
1 red bell pepper, chopped
5 garlic cloves, minced
2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 15 ounce cans black beans, rinsed
2 14.5 ounce cans fire-roasted diced tomatoes
2 chipotle peppers, canned in adobo sauce, minced
2 cups vegetable broth
2 teaspoons light brown sugar
2 cups cooked wheat berries
1 tablespoon fresh lime juice
1 avocado, diced
1/2 cup chopped fresh cilantro

Procedure:

In a Dutch oven, heat oil over medium-high. Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper - cook until the onions soften, about 5 minutes. Stir in beans, tomatoes, chipotle peppers, broth and brown sugar. Bring mixture a boil, cover, reduce heat and simmer for about 25 minutes. Add cooked wheat berries and continue to heat until warmed through, about 5 minutes. Remove from heat and stir in lime juice. Garnish each bowl with diced avocado and cilantro. Makes 4 to 6 servings.

Ingredients:

1 tablespoon unsweetened cocoa
1 tablespoon ground coriander
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons cumin
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons oregano
1 1/2 teaspoons paprika
1/8 teaspoon cinnamon
1 1/2 pounds trimmed top round steak, cut into 1″ cubes
1/2 cup all-purpose flour
2 tablespoons olive oil, divided
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup dry red wine
14.5 ounce can diced fire-roasted tomatoes
2 cups beef broth
1 teaspoon salt
1/8 teaspoon freshly ground black pepper

Procedure:

In a large bowl, whisk together cocoa, coriander, ancho powder, cumin, garlic, oregano, paprika and cinnamon. Add beef and toss to coat. Remove beef and set aside. Stir in flour to the remaining spices and return beef - toss well to evenly coat the pieces. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the beef mixture to pan and fry until brown on all sides - about 5 to 7 minutes. Remove beef from pan and add remaining oil. Repeat browning with the remaining beef mixture - remove when browned. Add onions and bell pepper into the Dutch oven and fry until tender, about 5 minutes tender. Pour in wine and tomatoes - cook 3 minutes. Mix in beef broth, salt and black pepper. Add the browned beef back into the pan - cover, reduce heat and simmer until the beef is tender - about 1 hour and 10 minutes. Makes about 4 to 6 servings.

Ingredients:

For the sauce:
1 tablespoon cornstarch
1/2 cup water
1/3 cup buttermilk
2 large eggs
2 tablespoons Clarified Butter
1/2 teaspoon salt

For the eggs:
2 teaspoons butter
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 large eggs
4 large egg whites

For assembly:
6 cups trimmed fresh
8 English muffins, split and toasted
8 slices Canadian bacon, each cut in half
fresh ground black pepper

Procedure:

To make the sauce: Add cornstarch into the top portion of a double boiler. In a small bowl, whisk together water, buttermilk and 2 eggs. Whisk egg mixture into the cornstarch. Cook over simmering water until thick and the mixture reads at least 160 degrees - about 7-9 minutes; be sure to stir constantly. Add in clarified butter and salt - stir to combine. Remove from heat and cover to keep warm.

To make the eggs: In a large skillet, heat butter over medium. Add garlic to pan and cook until fragrant - about 1 minute. In a medium bowl, whisk together salt, pepper, eggs and egg whites. Pour the egg mixture into pan and cook just until set - about 5 minutes. Remove and set aside.

For the assembly: Add spinach to a large skillet and heat over medium-high - cook until slightly wilted, about 4 minutes. Set 2 toasted muffin halves on each plate. Place a halved Canadian bacon slice on each muffin half. Scoop a rough 1/4 cup cooked egg mixture on each serving. Top each serving with about 1/4 cup wilted spinach. Pour about 2 tablespoons worth of the sauce over each serving. Season with fresh ground pepper to taste.

Ingredients:

For the cookies:
4 teaspoons canola oil
4 teaspoons fresh grated Key lime zest
6 tablespoons fresh squeezed Key lime juice
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
2/3 cup granulated sugar
7 tablespoons unsalted butter, a little softened and cut into cubes
1 teaspoon vanilla
1/2 teaspoon lemon extract
3 tablespoons light-green coarse sugar

For the icing:
1 1/2 cups confectioners’ sugar
2 1/2 tablespoons fresh squeezed Key lime juice
2 drops yellow liquid food color
2 drops green liquid food color

Procedure:

To prepare the cookies: In a small bowl, stir together oil and lime zest. Cover and let sit for at least one hour - you can let this sit for a few hours as well if desired. Place juice in a microwave-safe bowl and heat on high power until the lime juice is reduced to 2 1/2 tablespoons - this will take about 4 minutes or so, but stop and check after 2 minutes to see how it is going. This will turn the juice a darker color. Let cool to room temperature before using. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large mixing bowl, mix together oil/zest mixture and granulated sugar until thoroughly combined. Add the butter and cream the mixture together until light and fluffy. Mix in the lime juice, vanilla and lemon extract. Beat in the flour mixture just until the dough comes together. Divide the dough in half. In between two sheets of parchment paper, roll out each piece of dough until it is about 1/4″ thick. Place them on a baking sheet and set in the refrigerator until firm - at least 30 minutes. Preheat oven to 350 degrees F. Working with one rolled out dough at a time, carefully remove the top piece of parchment paper to release - loosely place back on top and invert the dough. Gently peel off the other layer. Cut out as many cookies as you can using a 2 1/4″ round cookie cutter - cut each circle in half to form wedges with a knife. If the dough it too soft to move, place in the refrigerator to firm up. Move the cookies to parchment lined baking sheets and continue to re-roll and cut out the cookies until all the dough is used. Scatter the top of the cookies with the green colored sugar. Bake each sheet until the cookies begin to turn a light golden on the edges - about 8-10 minutes. You may want to rotate them halfway through to ensure even browning. Remove and immediately transfer the cookies to a wire rack and let cool completely.

To prepare the icing: In a small bowl, whisk together confectioners’ sugar and lime juice until smooth. Mix in food coloring to create a lime-y colored icing. You want the consistency to be fairly stiff, but still soft enough to pipe out. Add more sugar or juice as needed to get it there. Scoop the icing into a pastry bag fitted with a small round tip. Pipe a thin line around the outer rounded edge of the cookie. Create the segments, like a slice of lime, by piping a dot in the center and then make 7 thin lines radiating out from the dot to the edge you just piped out. The icing should firm up enough in about 30 minutes to move them without messing up the top. Makes about 66 cookies.

Ingredients:

For the dipping sauce:
6 tablespoons rice wine vinegar
3 tablespoons soy sauce
3 tablespoons chopped cilantro
2 teaspoons toasted sesame oil
1 1/2 teaspoon grated fresh ginger

For the slaw:
8 ounces broccoli slaw
4 tablespoons cilantro
2 tablespoons chopped green onions

For the pot stickers:
2 teaspoons toasted sesame oil
16 ounce package frozen vegetable pot stickers
3 tablespoons water, divided
8 ounces trimmed sugar snap peas

Procedure:

To make the dipping sauce: In a small bowl, whisk together vinegar, soy sauce, cilantro, sesame oil and ginger.

To make the slaw: In a medium bowl, toss together broccoli slaw, cilantro, green onion and 3 tablespoons of the dipping sauce.

To make the pot stickers: In a large skillet, heat sesame oil over medium-high. Add pot stickers and cook until browned - about 4 to 5 minutes. Pour in 2 tablespoons water, cover and cook until pot stickers are thoroughly heated through - about 3 minutes. Remove and add pot stickers to the slaw. Add peas and remaining 1 tablespoon water to the skillet, cover and cook until the peas are crisp-tender - about 1 to 2 minutes. Remove and add to the slaw mixture. Serve remaining sauce in small bowls on the side for dipping. Makes 4 servings.