1 large green or red cabbage 3 tablespoons olive oil (or melted butter for a richer flavor) 1 teaspoon garlic powder 1 teaspoon smoked paprika ½ teaspoon onion powder ½ teaspoon dried thyme 1 teaspoon salt (adjust to taste) ½ teaspoon black pepper Optional toppings: grated Parmesan cheese, red pepper flakes, or fresh parsley Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. Remove any wilted or damaged outer leaves from the cabbage. Using a sharp knife (I use imarku chef knife made from Japanese steel), slice the cabbage into ¾-inch thick rounds or “steaks.” Be careful to keep the core intact — it holds the steaks together. In a small bowl, mix the olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and black pepper.

3 cups all purpose flour 2 Tbsp baking powder 1 tsp salt 12 ounces beer room temperature Measure flour, baking powder, and salt into bowl. Stir. Add beer. Mix and grease into 9x5 inch loaf pan. Bake in a 350 Fahrenheit oven 50 minutes. Freezes well, makes one loaf.

Ingredients 2 Tablespoons of olive oil. 1 large yellow or Red Onion finely chopped kosher salt 2 lbs of ground beef 80% lean 20% fat 8 garlic cloves, finely chopped 1 6oz can of tomato paste 1 tablespoon of sweet paprika 2 tablespoons of Chipotle powder 2 teaspoons of ground cumin 2 teaspoons of garlic powder 2 teaspoons of onion powder 2 teaspoons of mustard powder 2 teaspoons hot smoked paprika 1/2 teaspoon of cayenne powder 12 oz Pilsner beer 1 14 ounce can of diced or crushed tomatoes in juice 1/4 cup of cider vinegar 2 tablespoons of maple syrup or dark brown sugar 2 Tablespoons of soy sauce 2 teaspoons beef stock bouillon paste, 1 and 1/2 teaspoon of unsweetened cocoa powder 2 14 oz cans of kidney beans, drained and rinsed 2 14 oz cans of pinto beans, drained and rinsed 1 tablespoon of Worcester sauce hot sauce, grated sharp cheddar, sliced scallions, sour cream and crushed tortilla chips for serving. Heat the oil in a large Dutch oven over medium. Add the onions, season with salt and cook stirring occasionally until the onion is softened and translucent, about 8 minutes. Increase the heat to medium-high, add the beef and garlic. Season with salt and cook breaking the beef into crumbles with a spatula until the beef has lost it's pink color approximately 8 to 10 minutes. Stir in the tomato paste and cook until slightly darkened and caramelized about 1 minute. Stir in all the spices and cook until fragrant. About 1 minute. Add the beer stir scraping the bottom of the pan. Transfer the beef mixture into. 5 to 8, quarts slow cooker. Stir in the tomatoes vinegar, maple syrup, soy sauce. beef bouillon paste, cocoa, beans, and half cup of water. Cover and cook on low for at least 4 hours and up to 6 hours. Chili can hold well on warm for an additional 2 hours.

1 16 ounce package of pork sausage or hamburger 3 medium beats peeled and shredded 3 carrots peeled and shredded 3 medium baking potatoes peeled and cubed. 1/2 medium head of cabbage cored and shredded 1 cup diced tomato 1 tbsp vegetable oil 1 medium onion chopped 1 6 ounce can tomato paste 8 3/4 cups of water divided or as needed 3 cloves of garlic minced 1 tsp white sugar or to taste salt and pepper to taste 1/2 cup sour cream for topping freshly chopped dill or parsley for garnish Crumble sausage or hamburger into a skillet and set over medium high heat. Cook and stir until no longer pink. Remove from heat and set aside. Fill a large pot halfway with water, about 8 cups, and bring to a boil. Add sausage to pot. Cover and return to a boil. Add beats and simmer for ten minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about ten minutes more. Stir in cabbage and tomatoes. Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup of water until well blended. Transfer to the pot. Add garlic to the soup, cover, and turn off the heat. Let stand five minutes. Stir in sugar and season with salt and pepper. Ladle into serving bowls. Garnish with sour cream and dill and enjoy.

Cook until the fat melts 3 slices bacons, diced. Add 3 tablespoons chopped onion 2 tablespoons chopped celery 2 tablespoons chopped parsley 3 tablespoons chopped green pepper Cook and stir until the onion is yellow Add 1 tablespoon flour Stir until the flour is slightly brown. Add 4 cups tomatoes, cooked or canned 1 teaspoon salt few grains cayenne 1 teaspoon chili powder Cook until thick. Add 3 cups cooked shrimp, broken in pieces. Stir well. Heat. Taste and add more seasonings, if needed. Serves 8.

For the salad 1 bunch chopped kale, stems removed pinch of salt 1 cup of strawberries, sliced 1 avocado, diced 1/3 cup of shredded parmesan or feta cheese For Dressing 2 Tbsp 1 tsp 1/2 tsp poppy seeds salt and pepper to taste Add chopped kale to a large bowl and sprinkle with sea salt. Massage kale with your hands until leaves are darker in color and tender to avoid bitter taste. Add sliced strawberries, avocado, walnuts, parmesan cheese, and gently toss. In a small jar that has a lid, add ingredients for dressing and give it a good shake until combined. Pour dressing over salad when ready to be served.

2 tablespoons extra-virgin olive oil 1 pound carrots, cut into 1/2 inch slices 1 pound sweet potatoes, scrubbed, skins left on, cut into 1/2 inch cubes 1 bunch scallions (white and green parts), sliced 1/2 cup chopped celery 1 garlic clove, grated 1 tablespoon chopped peeled fresh ginger 1 teaspoon coarse salt 4 tablespoon chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon finely chopped seeded jalapeno pepper or to taste 6 ounces baby bok choy, stem ends trimmed, cut into 1/2-inch slices Heat the oil in a soup pot until it is hot enough to sizzle a piece of vegetable. Add the carrots, sweet potatoes, scallions, celery, garlic, ginger, and 1/2 teaspoon salt. Cook, covered, stirring occasionally, over medium-low heat until lightly browned and softened, about 10 minutes. Add 6 cups of water and 2 tablespoons of the cilantro and bring to a boil. Cover and cook over medium heat until the vegetables are tender, 20 to 25 minutes. Ladle out about 2 cups of the solid vegetables and set aside. Use an immersion blender to puree the soup in the pot. If you don't have an immersion blender, let the soup cool slightly, transfer it to a blender or food processor, in batches if necessary, and puree until smooth. Return the soup to the pot. Add the reserved vegetables, lime juice, and jalapeno. Bring the soup to a boil. Stir in the bok choy and cook for 30 seconds. Taste and season with up 1/2 teaspoon salt. Ladle the soup into bowls and garnish with the remaining 2 tablespoons chopped cilantro.

2/3 cup sweetened condensed milk 1 egg white a pinch of salt 2 1/2 cups of unsweetened shredded coconut 1/2 cup slivered candied pineapple 1/2 cup mango Line rim-less baking sheet with parchment paper or grease. Set aside. In a bowl, whisk together condensed milk, egg white, and salt. Add coconut, pineapple, and mango. Stir to coat evenly. Drop by rounded teaspoonfuls onto prepared sheet. Bake in center of 325 F oven for 15 to 20 minutes or until golden. Let cool on sheet on racks for five minutes. Transfer to racks and let cool completely.

3 cups of fresh diced rhubarb (or frozen) 1/2 cup white sugar 1 Tbsp all purpose flour 1 Tbsp water 1 Tsp ground cinnamon 1 tsp ground allspice (optional) Topping 1 cup rolled oats 1 cup brown sugar packed 1/2 cup all purpose flour 1/2 cup of butter Pre-heat oven to 350 F. Grease 8 inch square baking dish. Mix together rhubarb, sugar, flour, water, cinnamon, and allspice in a large bowl until combined. Set aside. Make topping by mixing together oats, brown sugar, and flour in another large bowl. Use a pastry cutter to incorporate butter into oat mixture until crumbly. Press about half of the oat topping into the bottom of the prepared baking dish. Top with rhubarb mixture, cover with remaining topping. Bake in the pre-heated oven until filling is set and top is lightly browned, about 45 minutes.

1 cup of butter 1 cup of sugar 1 cup of packed brown sugar 2 large eggs 2 tsp vanilla extract 1 tsp baking soda 2 tsp hot water 1/2 tsp salt 3 cups all purpose flour 2 cups semi-sweet chocolate clips 1 cup of chopped walnuts Make sure your butter is softened and eggs are room temperature. Pre-heat the oven to 350 degrees F. Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time. Stir in vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate clips, and walnuts. Drop spoonfuls of dough two inches apart onto ungreased baking sheets. Bake in the pre-heated oven until edges are nicely browned, about 10 minutes. Cool on baking sheets briefly before removing to a wire rack to cool completely.

3/4 cup unsalted butter melted 1/2 a cup white sugar 1/2 a cup firmly packed brown sugar 3/4 tsp salt 2 tsp vanilla extract 2 cups all purpose flour 1/4 tsp baking powder Filling 3 large eggs at room temperature, divided 1 cup plus 2 tbsp white sugar 2 Tbsp of cornstarch 2 Tbsp freshly grated lemon zest 1 pinch of salt 3 Tbsp unsalted butter melted and cooled 1/2 freshly squeezed lemon juice Pre-heat oven to 350 F. Line a 9x9 inch square baking pan to hang on all sides. For the crust and crumbs, stir together melted butter, white sugar, brown sugar, salt, and vanilla until thoroughly combined. Add in flour and baking powder. Mix until mixture comes together in large clumps. Measure out a loosely packed 1 3/4 cup crumbs and press firmly and evenly into the bottom of prepared pan. Reserve remaining crumb mixture for the topping. Break an egg into a large bowl and whisks for a few seconds. Lightly brush a thin layer of egg over the crust. You will use any egg left in the filling. Place crust in freezer for ten to fifteen minutes while preparing filling. For the filling, to the egg you used as egg wash add the remaining 2 eggs, 1 cup plus 2 tbsp of sugar, cornstarch, lemon zest, and pinch of salt. Whisk until completely smooth and combined. Whisk in the tbsp of melted butter until incorporated. Pour in lemon juice and whisk until combined. Remove crust from freezer and pour the filling evenly over the top. Bake bars in the pre-heated oven for 25 minutes. Remove pan from oven and sprinkled reserved crumbs evenly on top breaking up any large crumbs as needed. return pan to the oven. Bake until crumbs just begin to turn golden 20 to 25 minutes more. Allow bars to cool completely about 30 minutes before cutting and serving.

2 cups all purpose flour 1/4 cup granulated sugar 1 tsp granulated sugar for dusting 1 tsp baking powder 1/4 tsp baking soda 1/4 fine salt 8 Tbsp unsalted butter 1 larger egg 1/2 cup sour cream 1/2 dried cranberries Pre-heat oven to 400 F and line baking sheet with parchment paper and set aside. In a medium bowl. Sift, combine, and whisk two cups all purpose flour, 1/4 cup sugar, baking powder, baking soda, and fine salt. Grate one stick refrigerated, unsalted butter into the flour on the large holes of the grater. Work in the butter with the fork until the mixture resembles coarse meal. Stir in half cup of dry cranberries. In a separate mixing bowl or liquid measuring cup, combine and whisk egg and sour cream until smooth. Add the liquid to the dry ingredients and stir with a fork until the dough starts to come together. Using your hands, continue by pressing the dough against the bowl into a ball. Do not overwork the dough. Transfer the dough to a lightly floured surface and pat into a 7-8 inch circle about 3/4 an inch thick. Sprinkle with 1 tsp granulated sugar and using a pastry scrapper, cut dough into 8 triangles. Carefully transfer scones to prepared baking sheet one to two inches apart. Bake for 13 to 15 minutes until golden. Transfer onto a cooling rack and serve warm and fresh cup of coffee or tea.