Ingredients:
Crust:
1.5 cups + 3 tablespoons-ginger snap cookie crumbs (reserve 3 tablespoons for topping)
1/2 teaspoon cardamom
5 tablespoons salted butter, melted
2 tablespoons sugar
1/4 teaspoon salt

Batter:
4-8 ounce whole fat cream cheese, room temperature
2 cups sugar
3 tablespoons AP flour
2 teaspoons vanilla paste
juice and zest of one lemon
3 medium sized beets, chopped, roasted and cooled
2 tablespoons kefir, room temperature
1/2 cup sour cream, room temperature 
6 eggs, room temperature
1/2 teaspoon salt
chopped pistachios, reserved cookie crumbs and fresh edible flowers for topping. 

Directions:
Prepare cheesecake. Preheat oven to 375F and prepare crust by combining all ingredients.  Press crust into 9-inch springform pan and bake for 10 minutes. For easy removal I spray with baking spray and parchment on the bottom.

Reduce the oven temperature to 325°F. Set a kettle of water to boil.  In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add remaining ingredients, all but the eggs and beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Wrap springform pan with foil and place into a roasting pan.  Pour in boiling water halfway up pan to create a water bath.  Bake until just a wee bit jiggly.  1 hour 45 minutes to 2 hours.  It should be slightly golden and not overly jiggly.  Remove from water bath and allow to cool completely.  Refrigerate until cold. Refrigerate overnight. Top with roasted pistachios, reserved cookie crumbs and fresh edible flowers! Enjoy!  

Ingredients:
1 cup French Green, Black lentils or Beluga (do not use split lentils)
3 cups water
3 teaspoons ghee or avocado oil (high smoke point oil)
1 cup onion, minced or pulsed in a food processors
1-2 teaspoons tomato paste
3 gloves of garlic, minces
1 inch piece of fresh ginger, minced
1 cup of shredded carrots, chopped
3 tablespoons berbere spice mix
1 teaspoon salt or to taste
2 tablespoons olive oil
2 teaspoons salted butter, melted
Fresh parsley, chopped to garnish

Directions:
Heat ghee or oil, add minced onion, spice mix, carrots, tomato paste and sauté until tender. About 5-7 minutes.  Add garlic, and ginger (and a splash of water if you need as to not burn) sauté for 2 more minutes or until fragrant.  Stir in 3 cups water and bring to a rolling boil.  Simmer with lid for 30 minutes  or until desired tenderness. Take lid off and cook off liquid.  If lentils are desired tenderness drain some of the liquid off.  Toss with olive oil. When cooked add 2 tablespoons melted salted butter mixed with 2 teaspoons of berbere spice mix.  If needed season with more salt and pepper.  Top with chopped fresh parsley! Enjoy!

Ingredients:
Meatballs:
1 pound ground venison
1 pound ground beef
2/3 cup yellow onion, minced, pulsed in food processor
1/2 cup breadcrumbs
1/4 teaspoon nutmeg
1 teaspoon garlic powder
1 teaspoon onion powder
pinch of cayenne
2 tablespoons fresh parsley, chopped
salt and pepper
2 eggs
1 tablespoon avocado oil

Gravy:
8 tablespoons salted butter
8 tablespoons AP flour
4 cups beef stock
1 tablespoon Worcestershire sauce
2 teaspoons whole grain mustard
1/4-1/2 cup heavy whipping cream
salt and pepper to season
1/4 teaspoon nutmeg
pinch of cayenne
Fresh parsley, chopped to finish
Egg Noodles (optional) 

Directions:
In a bowl combine all meatball ingredients and mix thoroughly until just incorporated.  Do not overmix. Roll meatballs into 1 1/2-inch diameter.  Makes about 16-18 meatballs. Brown in two batches not crowding the cast iron skillet. Remove meatballs.  Add butter to the pan and flour.  Cook flour a few minutes until browned and bubbly. Add remaining ingredients reserving fresh parsley to top.  Add beef stock and cream and return meatballs to gravy.  Cook until 165F and top with parsley.  Enjoy! 

Ingredients:
Cabbage Rolls:
1 large head of green cabbage, cored
1 bunch scallions
2 inch piece of ginger
3 garlic cloves
2 pounds of ground pork
1 cup of cleaned, deveined shrimp, chopped
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
salt and pepper to taste
Dipping Sauce:
1/4 cup soy sauce
2 teaspoons chili garlic sauce
2 teaspoons green onions, chopped
pinch of red pepper flakes

Direction:
Core cabbage and cook in a large pot with salted boiling water, covered for 10 minutes.  Remove and peel leaves, dry and set aside.  Combine remaining ingredients.  I pulsed the scallions, ginger and garlic in a mini chopper.  Chop finely if you use a knife.  Combine all ingredients.  Slice the center of each leaf, removing hard, chewy stem at bottom.  Fold in pork filling as shown in the video.  Steam in a bamboo steamer for approximately 20 minutes, rotating baskets top to bottom, filling with more water if needed.  Test cabbage rolls until tender and a center temperature of at least 145F.  Mine were 160F when removed from steamer.  Serve with soy dipping sauce.  Enjoy! 

Ingredients:
3/4 cup sugar
1/4 cup olive oil
2 teaspoons vanilla paste or from the vanilla bean
2 eggs, room temperature
1 3/4 cup AP flour
1 teaspoon baking powder
1/4 teaspoon salt
1  1/2 cup pistachios 
1/4 cup fresh cranberries or dried
1/2 cup melted dark chocolate chips
*2 teaspoons sugar to sprinkle between bakes

Directions:
Preheat oven to 300F.  Line cookie sheet with parchment or silicone mat. In a food processor combine all ingredients in order leaving the chocolate for dipping.  Divide dough in half.  Form 12x2 log on prepared sheet. Dough will be sticky! Bake 30-35 minutes.  Remove from oven let cool for 15 minutes.  Reduce oven to 275F.  Cut logs diagonal into 3/4 thick slices.  Lay cookies on their side and sprinkle with sugar.  Bake 10 minutes until golden.  Melt chocolate and dip half of the individual biscotti and allow to set on a baking sheet lined with parchment paper.  Enjoy! 
​

Ingredients:
Crust:
1 1/3 cups AP Flour
3 tablespoons of Dark Chocolate unsweetened cocoa powder
1/2 cup  + 3 tablespoons sugar
1 1/3 cup salted butter, cold cut into cubes
1 large egg
1 teaspoon vanilla bean paste

Filling:
1 1/4 cup coconut milk
1/4 cup heavy cream
8 ounces of Lilly's dark chocolate chips
8 ounces Ghirardelli semi-sweet chocolate chips 60% dark
1 teaspoon vanilla bean paste

Topping:
Flaky sea salt

Directions:
Preheat oven to 350F.  In a food processor pulse dry crust ingredients and then add wet.  Pulse just until it comes together and before it pulses into a ball. Knead into disk and wrap in plastic wrap and put into refrigerator for one hour.  Allow to warm up out of fridge for a bit and roll out and press into tart pan with removable bottom.  You can use a 9-inch or rectangle. Bake crust for 15 minutes and cool. Prepare filling.   

Heat the coconut milk and heavy cream on the stovetop or in the microwave until simmering.  Remove from heat and add chocolate to pan. Wait 30 seconds, then slowly stir together until the chocolate is completely melted and smooth.  Stir in the vanilla extract until combined. Pour the chocolate filling into the baked crust, and smooth the top with a spoon until it is even.  Refrigerate for at least 2 hours, or until firm.  Serve chilled, sprinkled with flaky sea salt. Enjoy!! 

Ingredients:
2 packages of large bone-in short ribs, try to get them as much of the same size as possible
Favorite beef rub/seasoning
avocado oil for browning
1 medium yellow onion, diced
2 shallots, sliced
3 carrots, chopped
4 cups beef broth
splash of red wine (optional)
2 teaspoons dried thyme
1 tablespoon dried parsley
2 teaspoons dried rosemary


Polenta:
1 cup stone ground cornmeal (grind it in a high powered blender to make the cornmeal finer)
​2 cups chicken stock
2 cups water
1 teaspoon fine sea salt
2 teaspoons olive oil
1/2 cup parmesan cheese

Topped with spicy broccoli microgreens

Directions:
Apply binder, I use mustard and this will help your favorite seasonings or rub stick.  Brown ribs  in a Dutch oven with avocado oil or high smoke point oil.  Remove short ribs.  Add onion, shallots and carrots and sauté on medium heat for 7 minutes. Place short ribs on top of vegetables and pour in beef stock.  Add dried herbs. Put lid on Dutch oven and braise at 325F for 2.5 hours.  Prepare polenta by bringing 3 cups of water/stock to a boil, add ground cornmeal.  Stir in remaining cup of stock. Simmer on low/medium for 15 minutes.  Use a whisk to smooth out lumps. Remove from heat and stir in parmesan cheese.  Spoon polenta on plate and top with spare ribs, liquid and vegetables.  Top with microgreens or green onions.  Enjoy!

Ingredients:
1 cup whole, plain Greek yogurt, I prefer @chobani
1 clove garlic, minced
3/4 cup of crumbled feta
1 package frozen spinach, cooked, drained, patted dry
1 tablespoon fresh dill
1 tablespoon olive oil
4 ounces cream cheese, room temperature
1 tablespoon Greek Freak GF @spiceology
4 ounces @lifewaykefir Farmer Cheese
2-3 tablespoons whole plain @lifewaykefir
 
Toppings:
Olive oil for drizzle
1 tablespoon feta
Fresh dill
GF seasoning
Pita chips
 
Blend  (@nuwave.now) in order of ingredients in high speed blender or food processor while scraping down the sides. Top with olive oil drizzle after forming a path with your spoon, crumbled feta, fresh dill, GF seasoning and serve with pita chips.  Enjoy!!! 

Ingredients:
However many racks of ribs you want to make!
Yellow Mustard for binder
Your favorite rub

Crutch for two racks:
1/4 cup light brown sugar
1.5 cups of homemade BBQ sauce or BBQ store bought sauce
4 tablespoons salted butter
2 tablespoons honey

Directions:
Remove the ribs from the packaging and pat them dry.  Remove silverskin and slice the ribs between each bone.  Apply yellow mustard as a binder and season all sides of the ribs with your favorite rub.  Heat vertical smoker to 275F.  Smoke the individual ribs for 2 hours.  Remove from smoker and put in a disposable aluminum pan.  Combine all crutch ingredients and mix evenly into smoked ribs.  Cover with foil and return to smoker or kamado charcoal grill, maintaining temperature of 275F-300F.  If using a kamado or charcoal grill use a diffuser, keep off direct heat so you do not burn the ribs.  Cook 1-1.5 hours until the ribs reach an internal temperature of 190-200F.  Enjoy!  
  

Ingredients:
Filling:
1 Package of won ton wrappers
1 lb ground pork
5 leaves of nappa cabbage, chopped
5 green onions, chopped
1 cup bella mushroom, finely chopped
2 tablespoons ginger, chopped
1/2 cup bok choy, chopped
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon siracha
1 tablespoon garlic paste

Soup:
1 tablespoon avocado oil
1 green onion, chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red curry paste (more if you want more heat I put 1.5 tablespoons)
1 cup chicken broth 
1 cup full fat coconut milk
1 cup bella mushrooms, sliced
1/2 cup bok choy, chopped
1 cup frozen dumplings
Fresh green onions, sliced and sesame seeds as topping

Directions:
Combine all filling ingredients until fully incorporated.  Fill won ton wrappers by folding wonton wrapper over filling to form a triangle. Seal pushing air out of dumpling.  Fold ends to meet in the center.  Use water to seal on both folds. Look at video to see how to do it. Do not over fill or the edges will not seal. Place on baking sheet with parchment and put in the freezer while making soup.  

Make soup.  Heat avocado oil in a heavy pot.  Add green onion, ginger and garlic paste, and red curry paste.  Toast until aromatic.  Add mushrooms and cook until tender. Add chicken broth and coconut milk. Bring to a simmer and then add bok choy.  Bring to a rolling boil and add dumplings.  Depending on how frozen cook 5-8 minutes.  Check one to make sure center is cooked and wonton is perfect texture.  Top with sesame seeds and greens onions!!  Enjoy!