Cilantro Lime Shrimp Quinoa Bowls

Cilantro Lime Quinoa:
1 cup quinoa, rinsed and drained (I used rainbow quinoa)
1/2 teaspoon kosher salt
Juice of half a lime
2 tablespoons cilantro, chopped

Mango Salsa:
2 mangos, peeled and diced
2 tablespoons red onion, diced
1 tablespoon cilantro, chopped
1/4 teaspoon chili powder
1/4 teaspoon kosher salt

Cilantro Lime Shrimp:
1 pound large shrimp, peeled and deveined
2 teaspoon grapeseed oil or other flavorless oil
salt and pepper to taste
1/2 teaspoon cumin
Juice of half a lime
1 tablespoon cilantro, chopped

Avocado Crema:
1/2 of a ripe avocado, peeled and cubed
1/4 cup plain non fat greek yogurt
juice of half a lime
1/4-1/2 teaspoon kosher salt
1/4 teaspoon cumin

Other Ingredients:
1 can black beans, rinsed and drained

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Mini Fruit Tacos

For the Taco Shells:
24-30 (3 inch) flour tortillas *see instructions and note*
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
nonstick cooking spray

For the Filling:
8 ounces light cream cheese (neufatchel, ? less fat), softened
1 tablespoon honey
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
½ cup chopped strawberries
½ cup chopped, peeled mandarin orange slices (2-3 mandarins)
½ cup chopped pineapple
½ cup peeled and chopped kiwi (2-3 medium kiwi)
½ cup blueberries *see note*

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‘Cheesy’ Sriracha and Bacon Stuffed Mushrooms

2- 8 ounce packages button mushrooms
8 ounces goat cheese
½ lb bacon, cooked and chopped
1 bunch green onions, thinly sliced
2 tsp Worcestershire Sauce
1 tsp Sriracha
salt & pepper, to taste

TOPPING:
Bacon, crumbled
thinly sliced green onions
Drizzle of Sriracha

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Brown Butter Raspberry Swirl Cheesecake Blondies

Cream Cheese Layer:
4 oz cream cheese, at room temperature
¼ cup sugar
1 egg yolk
½ teaspoon vanilla

Blondies:
½ cup butter
1 cup brown sugar (packed)
1 egg
1 teaspoon vanilla
1 cup all purpose flour (125g, fluffed, spooned & levelled)

Raspberry Swirl:
¼ cup seedless raspberry jam

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Kentucky Hot Brown

Cream Gravy:
1 stick butter
1¼ cups all-purpose flour
4 cups whole milk
1½ tablespoons chicken base

Sandwich:
8 slices bread
12 ounces sliced turkey breast
12 ounces sliced ham
8 thin slices tomato
2 cups shredded sharp Cheddar cheese
½ cup grated Parmesan
8 slices bacon, cooked

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Blackberry Mint Mojitos

Blackberry Juice:
1 pint blackberries
½ cup water

Blackberry Mint Mojito:
6 whole mint leaves
juice from half a lime
2 oz rum
2 oz blackberry juice
soda water

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Dill Crepes with Smoked Salmon

For Dill Crepes:

0.7oz (20gr) fresh dill
2 large eggs, at room temperature
1 tablespoon sugar
½ teaspoon salt
2 cups (480ml) whole milk
1 ½ cup (190gr) all-purpose flour
1 teaspoon baking powder
2 tablespoon vegetable oil
For Filling:

¼ cup (60gr) sour cream
¼ cup (60gr) mayo
½ teaspoon ground black pepper
3.5oz (100gr) smoked salmon*

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Italian Lemon Cookies (Anginetti)

For the Cookies:
8 oz. (2 sticks) unsalted butter, room temperature
¾ cup sugar
6 large eggs
2 Tbsp lemon juice
½ tsp anise extract (optional; see note)
4 cups all-purpose flour
2 Tbsp baking powder

For the Lemon Glaze:
3 cups powdered sugar
1 Tbsp unsalted butter, melted
2 Tbsp milk
2 Tbsp lemon juice
1 tsp vanilla extract
1 tsp lemon zest

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Cinnamon Pretzels with Chocolate Sauce

1 ½ cups warm water
1 tablespoon granulated sugar
2 tsp salt
1 package active dry yeast ( 2 ¼ tsp)
4 ¼ cup whole wheat flour
4 tablespoons of butter melted
4 tablespoons of cinnamon
½ tsp nutmeg
4 tbs. brown sugar
1 egg beaten
Olive oil for bowl and rolling the dough

For the Chocolate Sauce:
2¼ cup granulated sugar
1 cup cocoa powder
1 ½ tablespoons all purpose flour
1 cup whole milk (put in one 1/2 cup at a time)

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Southwest Tuna Melt with Roasted Corn Poblano Salsa

2 (5-ounce) cans WIld Selections® Solid White Albacore Tuna in Water, drained
4 tablespoons mayonnaise
2 tablespoons canned green chiles, finely chopped
Squeeze of lime juice
Kosher salt
Freshly ground black pepper
Cornbread, or other bread/bagels
4 strips bacon, cooked and chopped
1 avocado, diced
Roasted Corn Poblano Salsa (recipe below)
1½ cups shredded pepperjack cheese

for the Roasted Corn Poblano Salsa:
¾ cup frozen corn, thawed
1 large poblano chile (or 2 small), roasted and chopped
¼ cup finely chopped red onion
½ tomato, chopped
½ lime, juiced
Kosher salt

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Slow Baked Asian Salmon

For the salmon:
1 large salmon fillet, skin and pin bones removed, about 1-1.5 lb.
3 tablespoons honey
2 tablespoons soy sauce (or sub Bragg's for gluten free)
1 tablespoon sesame oil
1 - 1" piece of ginger, grated with a microplane or very finely minced
1 garlic clove, grated with a microplane or very finely minced
Optional: 1 finely chopped red chili
For garnish: freshly ground pepper, toasted sesame seeds, sliced green onions

For the wilted greens:
12 ounces of greens (yam greens are what are in the pictures but kale, spinach, chard, bok choy or gai lan also work well)
1 garlic clove, grated on a microplane or very finely minced
Sea salt, to taste

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