Ingredients:
1 rotisserie chicken, skin removed and chicken cut into bite sized pieces. (If the chicken is organic use the carcass for a bone broth. 
4 tablespoons flour
4 tablespoons salted butter
2 tablespoons avocado oil
12 ounces of shitake mushrooms
​1 large shallot, minced
3 large garlic cloves
1 tablespoon of fresh thyme
8 cups chicken bone broth
1/2 cup heavy cream
Cornstarch slurry if not as thick as you like (2 tablespoons cornstarch + cold water)
1 package of gnocchi
salt and pepper to taste
fresh parsley, chopped

Directions:
Over medium heat, heat remaining 2 Tbsp. oil. Cook mushrooms, stirring occasionally, until softened and starting to brown, 10 to 12 minutes; season with salt. Transfer to a plate. In same pot over medium-high heat, melt butter. Add shallots, garlic, and thyme; season with salt. Cook, stirring frequently, until shallots start to soften and garlic is fragrant, about 3 minutes. Whisk in flour and cook, whisking frequently, until smooth, about 2 minutes. While whisking, slowly stream in broth. Increase heat to high to bring to a boil, then reduce heat to medium and bring to a simmer. Cook, stirring occasionally, until slightly thickened and flavors have melded, about 15 minutes. Return mushrooms to pot. Add cream and return to a simmer. Add gnocchi and cook, stirring occasionally, until al dente according to package directions. (If on simmer they may take longer than package directions). Top with fresh parsley, Enjoy!

Ingredients:
4 pieces of fresh black cod (leave the pin bones in and pull them out when they are cooked so you don't mess up this pretty fish or just eat around them, that's what I did, pulling them out as I put my fork in it)
salt and pepper
2 teaspoons avocado oil
Baby Bok choy, sliced in half

Sauce:
3-4 tablespoons honey
3 tablespoons soy sauce
3 tablespoons white miso paste
1 teaspoon sesame oil

Directions:
Allow fish to be at room temperature. 30 minutes.  Slice and keep skin, it is delicious and good for you! Pat really really try, season with salt and pepper. Start in an oiled hot pan cooking skin side down.  Cook about 4 minutes on each side, ensuring the skin is crispy and fish is cooked through, turning if needed.  Be careful, this is a flaky tender fish so don't mess with it too much!  Blanch sliced Bok Choy in salted boiling water for 5 minutes, dry and sear in a pan glazed with avocado oil.  Plate Bok Choy in serving bowl, topped with two pieces of sablefish.  Whisk together sauce ingredient until smooth and bubbly, pour over fish and Bok Choy. Enjoy!

Ingredients:
Butter pie crust:
1 teaspoon kosher salt
3 cups AP flour
1 cup cold salted butter cut into pieces
7 tablespoons of ice water
1 tablespoon white vinegar

Ube Pie filling:
8 ounces cream cheese, room temperature
1 can of sweetened condensed milk
3 large eggs, room temperature
15 ounces purple sweet potato, roasted and mashed
1 teaspoon vanilla bean paste
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon ginger
1/8 teaspoon cloves & nutmeg
1 teaspoon ube extract

Directions:
Add flour and kosher salt to food processor, pulse in cold butter, slowly add ice water and vinegar  until in comes together. Form into two discs (makes two pie crusts) and wrap. Refrigerate for 30 minutes.  Roll out dough and shape into pie pan.  Put in refrigerator for 20 minutes to help it hold shape.  Par bake at 375F for 15 minutes. Cool. (If you want cut outs use second pie crust) Prepare filling while crust cools. Whisk together softened cream cheese and condensed milk. Beat in the eggs until smooth. Add mashed sweet potato, vanilla, ube extract and spices and beat until smooth. Reduce heat to 350F and cook until center is just set, keeping an eye on crust, for 45-50 minutes. Enjoy!

Ingredients:
Pattern batter:
1.5 oz unsalted butter, (3 TBSP), at room temperature
3 large egg whites, at room temperature
2 oz powdered sugar, (1/2 cup)
3 oz all-purpose flour, (2/3 cup)
Assorted gel food coloring, I used Orange and Chocolate Brown

Swiss Roll:
4 large eggs at room temperature
⅔ cup 135g granulated sugar
½  teaspoon salt
1 cup 142g all-purpose flour
½ teaspoon baking powder
2 tablespoons 30ml milk, room temperature
3 tablespoons canola oil
1 teaspoon 5ml white vinegar
1 teaspoon 5ml pure vanilla bean paste

Filling:
1 cup salted butter, room temperature
3 cups powdered sugar
2 tablespoons heavy whipping cream
1 teaspoon vanilla bean paste
pinch of sea salt

Directions:
Preheat your oven to 350°F. Lightly grease a 15 X10 jelly roll pan and line it with parchment paper. 

Make the sponge batter. Place eggs in the bowl of a stand mixer  with whisk attachment beat on high speed for 3 minutes until very frothy and doubled in volume. Add sugar one tablespoon at a time and beat for 5-8 minutes until pale, thick and tripled in volume. If you're using a hand mixer, it will certainly take 8 minutes on high speed, so don't under-whip it. The eggs should reach the “ribbon stage” where it can hold a figure “8” as it falls back onto itself when lifted with the beaters. Mix in salt.
Whisk together milk, oil, vinegar and vanilla in a small bowl and gradually pour it into the egg mixture while mixing gently on low speed.
Sift flour and baking powder into a medium bowl and whisk to blend evenly. Then, sift it again over the mixer bowl with the beaten eggs in two parts and mix it in gently on low speed until just incorporated, then finish mixing it in by hand using a large balloon whisk or wide spatula until evenly combined, scraping along the bottom of the bowl to evenly incorporate the ingredients.
Spread the batter evenly into prepared pan and bake for 12-15 minutes if using a 10x15-inch jelly roll pan or 10-12 minutes if using a 11x17-inch sheet pan. Bake until lightly golden and it springs back when pressed gently. Do not over-bake or it will tend to crack since the surface will be dried out. Transfer pan to a wire rack to cool for a minute so it is easier to handle.
Meanwhile, lay a tea towel onto a work surface. Sift icing sugar generously over the warm cake to cover the surface. Run a knife along the edges of the pan to release the cake, then carefully but swiftly invert it onto a clean kitchen towel or another large piece of parchment paper. I find you'll have less chance of cracking if you use a kitchen towel. Gently peel off the top layer of parchment that the cake was baked in. Then, while the cake is still warm, gently roll it into a reasonably tight log starting from the short side and incorporating the kitchen towel or parchment as you are rolling. Let the cake cool completely in this rolled shape with the seam side facing down.
Make the filling. Combine all ingredients in a medium bowl and beat with an electric hand mixer until it forms firm peaks. 
Assemble the cake. Unroll the cooled cake and and spread in filling, roll tightly and wrap in plastic wrap and refrigerate over night, minimum two hours.  Enjoy!

Ingredients:
Cookie Crust:
1 package of dark chocolate oreos
6 tablespoons salted butter

Filling:
4 8-ounce packages cream cheese
2 cups sugar
3 tablespoons AP Flour
2 teaspoons vanilla bean paste
6 eggs, room temperature
1/2 cup sour cream, room temperature
1/2 teaspoon salt
1 package of lady fingers
3 tablespoons espresso
1 tablespoon dark cocoa powder
2 tablespoons water

Topping:
1 cup salted butter
3 cups powdered sugar
1/4 cup heavy whipping cream
pinch of sea salt
1/2 teaspoon vanilla bean paste
Dusting: dark chocolate cocoa powder

Directions:
Pulse cookies in a food processor and combine with melted butter. Press into prepared cheesecake pan.  In a stand mixer with a paddle attachment beat cream cheese until smooth, add sugar and flour.  scrape and egg eggs one at a time then remaining ingredients. Pour into crust, soak lady fingers in chocolate espresso mixture and press into top.  Beat buttercream until smooth and pipe in a swirl on top and dust with dark cocoa powder!  Enjoy!

Ingredients:
Steak of choice, I used Flat Iron

Carna Asada Marinade:
1 jalapeño seeded and minced
My client reported that she could tolerate garlic infused oil but leave out garlic or add it based on your tolerance.
1/2 cup fresh cilantro
Juice of one orange, one lime and one lemon
2 tablespoons apple cider vinegar
1/3 cup olive oil
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon black pepper 

Gluten-Free Tortillas
1 1/2 cup gluten free all-purpose flour (use or don't use xanthan gum) I did not
1 teaspoon gluten-free baking powder
1/2 teaspoon salt
3/4 cup very warm water
2 tablespoons canola oil
a handful of your favorite herbs, dill, parsley, chives 

Coriander Chutney
1 cup chopped coriander leaves (cilantro), tightly packed 
2 teaspoons chopped green chillies or 2 to 3 green chillies or as needed
1 chopped ginger or 1 inch ginger
½ teaspoon cumin seeds, toasted
1/4 teaspoon Chaat masala
1 teaspoon lemon juice or as required
1/2 teaspoon salt
1 tablespoon water

Directions:
Marinade beef overnight.  Allow to come to room temperature about 45 minutes.  Pat dry. Heat grill to high 425F + 

Prepare chutney, if you have time the night before do so, if not no problem.  Toast seeds, ginger and chilies and process in a mortar and pestle or high speed blender. Or both. You want this smooth and blended.  

For tortillas, mix ingredients, cover and rest for 30 minutes.  Roll into a ball then brush parchment paper with a little oil so dough does not stick.  Using a rolling pin, roll ball into a thin circle.  Brush pan with a little tiny bit of oil. Press tortilla into pan with parchment and let cook a little.  Peel parchment off and flip and cook the other side.  

Grill steak to 125F and rest for 20 minutes.  Slice and serve with tortilla and chutney...add ingredients such as vegetables or ingredients that sit well with you.  

Ingredients:
24 ounces paneer, store bought or made (if you make it make sure it is drained well and dry
avocado oil to brush

Sauce:
2 tablespoons ghee
1/8 teaspoon cumin seeds
1 cinnamon stick
3 whole cloves
3 green cardamom pods
2 small serrano chilies or green chilies
10 cashews
1 tablespoon fresh ginger, minced
4 garlic cloves, minced
1 tablespoon yellow onion, minced
4-5 cups fresh spinach, blanched
2 teaspoons garam masala
3 tablespoons coconut cream or cream
salt and pepper to taste 

Directions,
Grill paneer on a hot grill a few minutes on each side. Sauté spices, add remaining ingredients and stir until fragrant.  Puree blanched spinach with spices, removing cinnamon stick. (When blending or returning to pan, keep uncovered as to not damage the green color) Return to pan and add coconut cream or cream, garam masala, salt and pepper to taste.  Stir in diced grilled paneer and cook until heated through about 10 minutes on low. Enjoy!

Ingredients:
2 birds, one large and spatchcocked and a bone-in breast
salt and pepper
favorite rub

Quinoa Sweet potato Mash (4 servings)
1 cup red quinoa, cooked to directions
2 sweet potatoes, diced
3 cups fresh kale, ribs removed
2-3 cloves garlic, minced
avocado oil
salt and pepper
sprinkle of favorite rub
1 pound white mushrooms, sliced
1/4 cup chicken stock
2 tablespoons goat cheese, crumbled

Sauté garlic and mushrooms, add seasonings and cook until fragrant, add sweet potatoes after browning add the kale and chicken stock.  Cover for 15 minutes, uncover and cook until soft and most of the broth has evaporated.  Add goat cheese. Enjoy!! 

Ingredients:
2 large russet potatoes, about 2 pounds, peeled, cut and half and cooked until knife tender
3 tablespoons salted butter or spiced ghee
3 tablespoons of raita (homemade or store bought)
1/4 cooked peas
¼ inch fresh ginger, minced
3 garlic cloves, minced
1 teaspoon tumeric
1/2 teaspoon ground coriander
1/4 teaspoon cumin
pinch of cinnamon
1/8 teaspoon cardamom
3 tablespoon whole milk raita (made or bought-my recipe below)
salt and pepper to taste

Spiced Pierogi Dough:
1 teaspoon tumeric
2 cups AP Flour
1/2 teaspoon kosher salt
1 1/2 tablespoons spiced ghee (or butter)
2/3 cup hot water

Raita:
1 cup whole milk Indian plain yogurt
1 serrano chili, minced
1 tablespoon garam masala
juice of a lime
1/2 teaspoon salt
1/4 ginger, minced
2 garlic cloves, minced
2 tablespoons fresh cilantro

Prepare dough by making a well like pasta and pour in remaining ingredients and mix with fork until shaggy.  Knead until smooth, rest 1 hour. 

Make raita by combining all ingredients while potatoes cook.  Cool potatoes and smash with ghee and add everything but peas.  Toss in peas, do not mash them.  Roll out dough and using a 2 3/4 round cookie cutter cut circles. Fill each circle with about 1 tablespoon of filling, do not overfill.  Fold like in video.  Heat ghee and fry on each side until golden. About 3-4 minutes per side.  Serve with spiced raita.  Enjoy!  ​