• Place the pine nuts and garlic in a food processor or blender.
• Pulse for 30 seconds.
• Add the basil leaves, salt, and pepper.
• With the blades running slowly pour the olive oil in until the pesto is finely pureed.
• Add the cheese and puree for a minute.
• You can serve with your favorite pasta, or over baked chicken. You can also store it in the refrigerator or freezer.

• Season both sides of chicken with salt and pepper.
• In a large skillet, heat the oil over medium heat. Add the garlic, let it flavor the oil, then add chicken, skin side down, and cook until the skin is golden brown and crisp, 5 to 7 minutes.
• Flip and cook the chicken for another 5 to 7 minutes. If the garlic starts to get brown, take it out and save for later.
• Reduce the heat to low, add the butter and lemon slices. Pull the rosemary leaves from their sprigs and sprinkle over the chicken.
• Scatter the thyme sprigs over the chicken, too. Return the garlic to the skillet and, using a spoon, baste the chicken with the melted butter (for about 30 seconds, trust me this step is what makes that skin so crispy and good).
• Serve the chicken with the garlic and herbs and sliced lemons.

• Bring a large pot of salted water to boil over high heat.
• Add frozen peas.  Cook until peas start to float and are tender, about 3 minutes. Using a slotted spoon, transfer peas to a large bowl, allowing water to drain back into the pot.
• Bring water back to a boil and add pasta shells.  Cook according to package instructions until pasta is tender but still al dente
• While pasta is cooking, assemble your pea mixture. Start by setting aside about half of ½ cup mint leaves for serving; finely chop remaining mint. Add chopped mint to the bowl with peas.
• Using a microplane, finely grate the lemon zest into the pea mixture, add the 2 Tablespoons of lemon juice, and 4 cloves of finely chopped garlic (I use a garlic press).
• Add 1⁄2 cup cream, 2 Tbsp. oil, and 1⁄2 cup cheese to bowl with pea mixture and mash with a potato masher to break up peas. You want a mix of whole peas and smooth, mushy parts.
• When pasta is finished cooking, transfer to a bowl with pea mixture (i like to reserve about ½ cup of pasta water to add into pasta to help make the sauce).
• Season mixture generously with pepper and more salt, if needed, toss with a wooden spoon so hot pasta melts cheese and thickens to a creamy sauce.
• Divide pasta among bowls. Top with remaining cheese and reserved mint. Drizzle with oil.

Pesto Sauce

• Place the pine nuts and garlic in a food processor or blender and pulse for 30 seconds.
• Add the basil leaves, salt, and pepper.
• With the blades running slowly pour the olive oil in until the pesto is finely pureed.
• Add the cheese and puree for a minute.
• You can serve with your favorite pasta, or over baked chicken. You can also store in the refrigerator or freezer.

Salmon in Phyllo

• Brush melted butter on a half sheet of phyllo
• Place another half sheet on top of the first and brush again with butter.
• Place each salmon fillet in the center of 1 long edge of the phyllo sheet.
• Spread 1 tablespoon Pesto on the salmon. Season with salt and white pepper.
• Roll the phyllo in a cylinder and crimp the ends to look like a party favor. Brush tops with melted butter.
• Repeat to make 8 rolls. Bake on a cookie sheet in a preheated 400 degree oven until nicely browned, about 10 minutes.

• Prepare the Avocado Grapefruit Dijon Vinaigrette. In a small bowl, whisk together the shallot, vinegar, juice, and mustard. Whisk in the oil in a slow stream to emulsify.
• Season with salt and pepper. (The Vinaigrette will keep refrigerated in an airtight container for up to a week.)
• To serve, toss the lettuce lightly with some of the vinaigrette in a large salad bowl.
• Divide among salad plates and top with the herbs and nuts. Just before serving, drizzle a little more vinaigrette and grind some salt and fresh pepper over each.

• In a blender or food processor, combine the water, ricotta cheese, beet puree, vanilla, and cinnamon.
• Don’t overmix, you want the batter to be lumpy.
• Coat a griddle with nonstick spray and heat to medium high.
• Add 1/2 tsp vegetable oil.
• Use 1/4 cup of batter at a time and pour out pancakes. When you see bubbles start to form, it is time to flip the pancake. If the bottom is too brown, turn the heat down. It should take about 1 to 2 minutes per side.
• Serve warm, garnish with maple syrup, fresh fruit, and powdered sugar.

• In a large pot brown ground beef, and drain.
• Add onion and garlic and cook until onion is translucent.
• Add tomatoes, chile peppers, tomato sauce, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce.
• Simmer for 30 minutes, and serve.
• Garnish with sour cream, cheese, extra onions and of course my fav Fritos (or other corn chips)!