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Ingredients 5 ripe peaches, pitted and sliced 1 tablespoon cornstarch 1 tablespoon cane sugar 1 teaspoon fresh lemon juice 1 teaspoon vanilla extract Vanilla ice cream, for serving Topping ½ cup whole rolled oats ½ cup almond flour ⅓ cup brown sugar ¼ cup crushed walnuts ½ teaspoon cinnamon ¼ teaspoon sea salt ¼ cup firm coconut oil or cold butter, Instructions Preheat the oven to 400°F and grease a 10-inch cast-iron skillet. In a large bowl, combine the peaches, cornstarch, sugar, lemon juice, and vanilla and toss to coat. Make the topping: In a medium bowl, combine the oats, almond flour, brown sugar, walnuts, cinnamon, and salt. Using your hands, work in the firm coconut oil until the mixture is crumbly. Scoop the peach filling into the prepared skillet. Sprinkle with the topping and bake for 20 to 30 minutes, or until the fruit is soft and the topping is golden brown. Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.

Ingredients 1 1/2 pounds boneless, skinless chicken breasts or thighs 2 tablespoons extra virgin olive oil 1 tablespoon fresh chopped thyme, plus more for serving kosher salt and pepper 1/4 cup all-purpose flour 4 slices thick cut bacon, chopped 1 small yellow onion, chopped 2 tablespoons butter 4 ears corn, kernels removed from cob 2 cloves garlic, minced or grated 1 teaspoon crushed red pepper flakes 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc 1/2 cup heavy cream, canned full fat coconut milk, or whole milk 1/2 cup grated parmesan or Asiago cheese fresh basil Instructions 1. Rub the chicken all over with 1 tablespoon olive oil, thyme, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken. 2. Heat a large skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels. 3. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 4. Add the remaining 1 tablespoon olive oil. When the oil shimmers, add the onion and cook until fragrant, about 5 minutes. Add the butter, corn, garlic, and red pepper flakes. Cook another 5 minutes or until the corn is golden. 5. Reduce the heat to medium low and pour in the wine and 1/2 cup water. Add the chicken back to the skillet and bring to a simmer over medium heat. Simmer the chicken for 10-15 minutes until cooked through. Stir in the heavy cream and parmesan, cook another few minutes until warmed through. Remove from the heat and top with bacon. 5. Serve the chicken topped with fresh thyme and basil. Enjoy!

Ingredients SAUCE 4 cloves garlic chopped 1 tablespoon chopped fresh ginger 1/2 cup tamari or soy sauce 1/4 cup honey 2 tablespoons rice vinegar 2-3 tablespoons Gochujang (Korean chili paste) 1 tablespoon toasted sesame oil STIR FRY 8 ounces brown rice noodles 2 tablespoons sesame oil 3 cups mixed stir fry vegetables 3 shallots, sliced 1 pound flank steak or chicken breast, sliced thin 1/4 cup toasted sesame seeds 1/2 cup fresh basil Instructions 1. To make the sauce. Combine all ingredients in a glass jar. Shake or whisk to combine. 2. Cook the rice noodles according to package directions. Drain and rinse under cold water. 3. Heat 1 tablespoon oil in a large skillet over high heat. Add the vegetables and cook until wilted, 2-3 minutes. Stir in 2 tablespoons of the sauce. Cook until the sauce coats the veggies. Remove from the pan. 4. In the same skillet, add 1 tablespoon oil. Then add the shallots and cook 2 minutes, until deeply softened. Add the beef and cook, undistributed, until seared, 2 minutes. Toss the meat, then pour in the sauce. Simmer 1 minute, then stir in the noodles and vegetables. Cook 2-3 minutes, until the sauce coats the noodles. 5. Remove from the heat and stir in the basil and sesame seeds. Serve topped with fresh basil.

Ingredients: 4 cups chopped rhubarb (fresh or frozen) 1 red bell pepper, finely chopped 1–2 red chilies, minced (adjust to taste) 1 medium onion, finely chopped 2 garlic cloves, minced 1 tablespoon fresh ginger, grated 1½ cups granulated sugar ½ cup apple cider vinegar ¼ teaspoon salt Optional: ¼ teaspoon crushed red pepper flakes (for extra heat) Directions: Layer Ingredients: In a slow cooker, add rhubarb, bell pepper, chilies, onion, garlic, and ginger. Sprinkle sugar and salt over the top and pour in the vinegar. Stir gently to combine. Cook Slowly: Cover and cook on LOW for 5–6 hours until the mixture is soft and jam-like. Stir every couple of hours. Mash or Blend: Use a potato masher for a chunky texture or an immersion blender for a smoother finish (be cautious of hot splashes). Adjust Thickness: If the jam is too runny, cook uncovered on HIGH for 30–60 minutes until thickened to your liking. Cool & Store: Let the jam cool slightly, then spoon into sterilized jars. Store in the fridge for up to 3 weeks or freeze for longer.

Butter a 9-inch pie pan. Set the oven to 275 F. Beat until stiff 4 egg whites 1/4 teaspoon salt 1/4 teaspoon cream of tartar Beat in, a spoonful at a time 1 cup granulated sugar 1/2 teaspoon vanilla Spread in the pan, having the edge higher to make a rim. Bake until dry and firm to the touch but not brown (about 1 hour). Turn off the heat and cool in the oven with the door open. Spread with 1/2 cup cream, whipped. Let stand several hours or overnight in the refrigerator. Cover with filling (below) Spread with 1/2 cup cream, whipped but not sweetened Lemon filling. Beat 4 yolks until thick with 1/4 cup sugar and 1/4 cup lemon juice. Cook over hot water until thick and smooth. Cool.

Cook and stir together for 5 minutes 2 tablespoons butter 6 mushrooms, cut in pieces 1 cup cubed cooked chicken Blend in 2 tablespoons flour Add 1 cup chicken stock or broth. Simmer 10 minutes. Season with salt, cayenne and nutmeg Mix 1 slightly beaten egg 1 tablespoon cream 1 tablespoon sherry Stir in and heat 1 minute. Serves 4

2 cups white flour 2 cups white sugar 2 tsp baking soda 2 beaten eggs (room temperature) 1 can (19 ounces) crushed pineapple with juice 1 cup chopped nuts. Throw all ingredients together in a large bowl. Mix well. Pour into a 9x13 inch metal pan and bake for 50 minutes in a 350 F oven. Test by inserting toothpick into the center of cake. If it comes out clean, it is ready.

3 cups flour 1 Tbsp baking powder 1 tsp salt 1/4 tsp cayenne pepper 1/8 tsp black pepper 4 ounces cheddar cheese cut into 1/4 inch cubes 1 1/4 cup milk 3/4 cup sour cream 3 Tbsp of butter melted 1 egg lightly beaten Preheat your oven to 350 F. Grease 9x5 loaf pan with oil. In a bowl, whisk together the first five ingredients. Careful stir in cheese cubes until covered in flour mixture. In a different bowl, whisk together the remaining ingredients. Fold the wet mixture into the flour and cheese mixture. Stir until just combined but do not over stir. Spread mixture into loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

1 pound cooked, peeled, and chopped jumbo shrimp 1/4 cup chopped red onion 1 diced tomato 1 diced avocado 1 tsp extra virgin olive oil juice of 2 limes (1/4 a cup) 1 Tbsp honey or maple syrup 1 tsp minced garlic salt & pepper to taste optional 1-2 tsp of chopped fresh cilantro for garnish In a small mixing bowl, whisk together lime juice, honey (or maple syrup), minced garlic, salt and pepper until smooth. Taste and adjust sweetness or acidity as needed. For a smoother dressing, blend briefly in a blender or food processor. Combine remaining ingredients in a large mixing bowl. Gently toss to ensure everything stays intact without bruising the delicate ingredients with olive oil and add dressing.

1 pound hamburger 1 medium onion (chopped) 1/2 cup celery (diced) 1/2 a green pepper (diced) 2 Tbsp of oil 2 tsp of salt 2 Tbsp of sugar 1/4 tsp of pepper 1/2 tsp of paprika 1 20 ounce of tomatoes 2.5 ml can tomato paste 4 cups hot water 2 beef bouillon cubes 2-4 chilli peppers 2 cup raw potatoes diced 6-7 cups chopped cabbage 3 Tbsp of parsley chopped or flaked In a very large soup pot, sauté hamburger, onion, celery, and green pepper in oil until hamburger is cooked. Add remaining ingredients except cabbage. Simmer uncovered for one hour. Add cabbage, simmer covered for one hour long. If the soup is too thick for your taste, add 1-2 cups of water. Serves 8-10 people.

2 pounds minced beef (browned) 1 can of pimentos chopped with their juice 2 cans of tomato soup 1 can tomato paste (7 ounces) 1 tsp garlic salt 1 tsp of allspice (if desired) 1/2 tsp turmeric salt, cayenne, and chilli seeds to taste Mix all together and simmer for half hour.

2 cups brown sugar 6 Tbsp of butter 6 Tbsp milk 2 Tbsp of cocoa 2 cups icing sugar Chopped nuts if desired In saucepan mix together brown sugar, butter, milk, and cocoa. Boil for two minutes. Remove from heat and add icing sugar and chopped nuts. Beat until smooth. Pour into a grease 9x9 pan.