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Fall Harvest Bowl with Maple Mustard Dressing

Preheat oven to 400°F. In a small bowl, whisk together all of the dressing ingredients, adding more or less water to achieve your desired consistency. Set aside.  

In a bowl, combine the ground turkey, sage, rosemary, thyme, 1 clove of minced garlic, and 1/4 tsp of salt.

Heat 1 tsp avocado oil in a cast iron skillet over medium-high heat. Brown the seasoned ground turkey in the pan, allowing some pieces to get dark brown and crispy, but not burnt. Once browned, remove from the pan and set aside in a bowl. Discard any remaining liquid from the pan.

Add the butternut squash and red onion to the skillet with 1 tsp of avocado oil, 1 clove of miced garlic, and 1/4 tsp salt, tossing with a spatula.

Place the cast iron skillet in the oven and cook for 20 minutes. Pull out of the oven and add the ground turkey into the pan, then place back in the oven and cook for an additional 5 minutes.  

Destem the kale, tearing the leaves into a bowl. Add ½ tsp avocado oil and massage the kale to reduce the bitterness.  

Split the kale, turkey, vegetables, and wild rice evenly into four bowls. Top with the maple mustard dressing, goat cheese, cranberries, and pepitas. Enjoy! 

Nutrition per serving: 390 calories; 9g total fat (4g saturated); 720mg sodium; 44g carbohydrates; 4g dietary fiber; 15g total sugar (5g added sugar); 37g protein

Garden Chopped Salad with Hatch Chile Vinaigrette

Combine all vinaigrette ingredients in a food processor and blend until smooth. Set aside. 

Blister the corn on a grill or gas range until lightly charred on all sides. Hold the corn upright in a large salad bowl and use downward cuts with a paring knife to cut the kernels off the cob into the bowl.

Fill your salad bowl with chopped romaine, then add the remaining salad ingredients. 

Top salad with Hatch chile vinaigrette and enjoy! 

350 calories; 23g total fat (4g saturated); 550 mg sodium; 36g carbohydrates; 14g dietary fiber; 8g sugar (0g added sugar); 10g protein 

Blueberry Cardamom Coffee Cake 

Preheat the oven to 350°

For the streusel: 

Melt one stick (8 Tbsp) of butter. Combine the ¼ cup granulated sugar, brown sugar, cardamom, and nutmeg in a bowl. Stir in the melted butter and then 1 ¼ cup flour. Mix well and set aside. 

For the cake: 

Prepare a 9-inch cake pan by greasing it with 2 Tbsp of butter and dusting with 2 Tbsp of flour. In a large bowl, cream the rest of the butter (6 Tbsp) and sugar (¾ cup) on high speed for 4 to 5 minutes, until light and fluffy. This step adds air to the finished product and should not be skipped. Reduce to low speed and add the eggs 1 at a time. Then add the vanilla, orange zest, and yogurt. In a separate bowl, gently whisk together the rest of the flour (1 1/3 cup), baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries until just incorporated.  

Pour the batter into the prepared pan and even it out. Crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a toothpick comes out clean. Cool and dust with powdered sugar. 

Blueberry-Banana Smoothie 

Place all ingredients in a blender and puree.  This can be made in advance and frozen into single-serving portions. 

Nutrition per serving: 220 calories; 0g total fat (0g saturated); 60mg sodium; 41g carbohydrates; 4g dietary fiber; 28g sugar (0g added sugar); 13g protein 

Lemon Poppy Seed Beignets 

Add the warm water, yeast and 1 tablespoon of sugar to a standing mixer bowl and whisk until combined. Let sit for about 5 minutes or until the yeast starts to bubble a bit. 
In a separate small bowl add the remaining 1/3 cup sugar and lemon zest to the bowl. Begin to massage the two ingredients together, releasing the oils of the lemon to infuse. 
Then add the sugar, lemon mixture, poppy seeds, milk, eggs, and melted butter to the stand mixture bowl and whisk until combined. 
Replace the whisk attachment with the dough hook attachment and add in the salt and flour. Mix on medium speed until smooth and the dough has pulled away from the inside of the bowl, about 2-3 minutes. 
Cover the dough with plastic wrap or a towel and let sit at room temperature until it has doubled in size, about 1.5 hours.  
Prior to rolling out the dough set up a stove top fryer using a wok or wide, mid side pot. Fill about 2/3 of the way up with fryer oil and heat to 335° (at altitude) 350° at sea level. 
Transfer the dough to a large clean surface dusted with flour and roll out until it is 1/2” to 3/4” thick and cut into 1 1/2” to 2” squares or rectangles. 
Add 5-6 of the beignets to the set-up fryer and cook for 1 1/2-2 minutes per side or until golden brown. 
Cook in batches until the beignets have all been fried and set on a sheet pan lined with paper towels to drain. 
Coat heavily in powdered sugar and serve. 
 
*Alternatively, the dough can proof in the refrigerator overnight. It will need to come to room temperature the next day and must be left out about one hour prior to use. 
**For a stronger lemon flavor, add 1 teaspoon lemon extract with the melted butter.

Perfect Barbeque Chicken Pizza  

  1. Place pizza stone in oven on middle rack and preheat to 500° or as hot as your oven will go.  
  1. Allow pizza dough to rest out at room temperature for about an hour before attempting to roll out. Gluten will relax and become much easier to manage. 
  1. Dust your pizza peel with semolina flour to help with sticking and start building your pizza. 
  1. Less is more here, so top with a good (thin) layer of pizza sauce to the edges. Then a good layer of the shredded mozzarella and the rest of the toppings.  
  1. Bake for 5-7 minutes on the pizza stone, turning once to get the even browning on all sides of the crust. Enjoy!  

Arancini

Mushroom Risotto: Arancini Base

Bring the broth to a simmer in a medium saucepan over medium heat. Add the porcini mushrooms, lower the heat and let sit until the mushrooms are tender, about 5 minutes. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and set aside. Keep the broth warm over very low heat.
Melt the butter in a large saucepan over medium heat, and then add the olive oil. Add the onions and sauté until tender, about 8 minutes. Add the white mushrooms, reserved porcinis and garlic. Sauté until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes.
Add the wine, and cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.
Continue to cook until the rice is just tender, and the mixture is creamy, adding more broth a cup at a time and stirring often, about 28 minutes. The rice will absorb 6 to 8 cups of broth.
Mix in the parmesan and season with salt and pepper to taste.

Arancini

Pour enough oil in a heavy large saucepan to reach a depth of 3 inches. Heat the oil over medium heat to 350°
Stir together the eggs, mushroom risotto, parmesan, and 1/2 cup of the breadcrumbs in a large bowl to combine. Place the remaining breadcrumbs in a medium bowl. Using about 2 tablespoons of the mixture, form the risotto into 1 inch diameter balls. Flatten slightly using your thumb and insert 1 cube of mozzarella into the center of each, pinching and rolling to enclose the cheese. Roll each ball in the breadcrumbs to coat.
Working in batches, add the rice balls to the hot oil and cook until golden brown and heated through, about 4 minutes, turning them as necessary. Using a slotted spoon, transfer the rice balls to paper towels to drain. Season with salt immediately. Let rest for 2 minutes. Serve hot with Pomodoro Sauce for dipping.

Pomodoro

In sauté pan over medium heat, add olive oil and heat until shimmering. Add the onion and sauté until translucent, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
Add puréed tomatoes to the pan and stir over medium-low heat for about 15 minutes. Finish by adding sugar, salt and garnish with chopped basil leaves.

Sheet Pan Piccata Chicken Dinner 

Preheat oven to 450°. Line a sheet-pan with foil and place a baking rack over half of the sheet pan. Set it aside. In a bowl, season chicken with parsley, 1 Tbsp garlic, oil, lemon zest and salt to taste.

In a medium size bowl, toss shallots, broccolini, grape tomatoes and fingerling potatoes with oil. Set it aside.

Place the potatoes scattered on the side of the prepared sheet pan without the roasting rack. Roast for about 5 minutes. Remove from oven, quickly place the chicken over the rack, return to oven and roast for 10 minutes.

In the meantime, in a small bowl, combine butter, lemon juice, wine, capers, parsley, the remaining 1Tbsp garlic, and season with a pinch of salt and freshly ground pepper. Set it aside.

Remove sheet pan from oven and scatter the broccolini rabe, tomatoes, and shallots in the pan, if needed move the potatoes a bit under the chicken, rotate the pan and roast for 5 minutes.

Remove from the oven, remove the baking rack, placing the chicken over everything; then pour the butter mixture over everything and roast for 5 more minutes.

Remove from oven and plate your Piccata Chicken with its sides; garnish with Parmigiano-Reggiano, extra parsley, and drizzle the pan juices over, thin slices of lemon.

Lean Grilled Al Pastor Skewers

Directions:
To begin preparing, add the dry chilies in a sauce pan with the ½ cup of chicken stock. Bring to a
boil and reserve. Once it cools down enough to touch, remove seeds and stems from chilies.
In a blender, add the vegetable oil, spices, salt, vinegar, garlic, chipotle paste, sugar, ½ cup of
sliced pineapples, lime juice and chilies with the chicken stock. Blend until well incorporated.
Taste and adjust flavors as needed. Reserve marinates.
Meanwhile, pork is in the freezer for about 20 to 30 minutes. Remove from freezer and slice into
1/8-inch-thick strips.
Combine pork strips with marinate, tossing well so every slice is marinated. You should
refrigerate for at least 3 hours for more flavor; or it can be refrigerated overnight.
Once ready, thread the piece of pork onto skewer, piercing a couple of times to make sure meat is secure. Next, pierce the pineapple piece; repeat until you have about two inches left of skewer.
Make sure everything is tight.
Grill skewers on your grill until pineapple pieces are lightly charred and pork is cooked through.
It should take about 5 to 8 minutes.
Transfer skewers to a platter, add lime and cilantro. Serve with tortillas and Salsa Verde and
enjoy!

Strawberry Salsa Halibut with Guacamole

Heat oil in nonstick skillet over medium-high heat. Mix together smoked paprika, cumin, cayenne, and 1/2 tsp salt. Use all of seasoning mix to season both sides of halibut. Place in pan with heated oil, and cook for 5 minutes on each side or until internal temperature is at least 145°.

For salsa, dice the strawberries and red onion, finely dice the jalapeño, and chop the cilantro. Combine in a bowl with lime juice and 1/2 tsp salt.

Spread a layer of Harmons guacamole onto plate, top with halibut filet, and finish with a dollop of strawberry salsa. Serve with Harmons tortilla chips.