1 teaspoon olive oil
1 small apple, peeled, cored and chopped
1/2 medium onion, chopped
1 clove garlic, crushed
1/4 teaspoon cumin seed
1 cup chicken broth
1/2 cup apple juice
1 teaspoon apple cider vinegar
3/4 cup couscous
salt and pepper

1. Heat oil in a medium saucepan over medium-high heat. Sauté the apple, onion and garlic until tender.
2. Stir in cumin seed and sauté until fragrant, then add the chicken broth, juice and vinegar. Season with salt and pepper,
3. en bring to a boil.
4. Stir in the couscous, remove from heat and cover. When couscous has absorbed all of the liquid, fluff with a fork to
5. rve.

Makes 4 servings

1 pound pork tenderloin, 1" thick slices
1/2 medium onion, chopped
1 clove garlic, crushed
1 chipotle in adobo
3/4 cup apple juice
salt and pepper

1. Season pork with salt and pepper. Heat a large skillet over medium-high heat and fry the pork in batches, flipping once,
2. til cooked through to the center. Remove from the pan and keep warm in the oven.
3. Add the onion, garlic, chipotle and apple juice to the skillet. Bring to a boil, and cook until sauce is reduced and
4. ick. Serve along with pork and on top of Cumin Apple Couscous.

Makes 4 servings

1 pound flank steak, thinly sliced
5 clove garlic, minced
2 tablespoons soy sauce
1 tablespoons sugar
2 tablespoons oil
1 tablespoon water

2 tablespoons water
2 tablespoons sugar
4 tablespoons rice wine vinegar
2 cloves garlic, crushed
2 red chilies, seeded and chopped
1 tablespoons fish sauce

8 ounces vermicelli noodles
1/2 cup iceberg lettuce, chopped
2 small carrots, peeled and julienned
2 tablespoons fresh cilantro, chopped
1/2 teaspoon sesame seeds

1. Combine garlic, soy sauce, sugar, oil and water and marinade flank steak.
2. Bring vinegar, water and sugar to a boil in a small saucepan. Remove from heat and add the garlic, chilies and fish sauce. Set aside.
3. Bring a large pot of water to a boil and add the noodles, cooking until tender. Drain and set aside.
4. Meanwhile, heat oil in a skillet or wok and add the marinated beef. Fry until no longer pink.
5. Serve noodles topped with iceberg lettuce, carrots and beef with a dash of cilantro and sesame seeds. Serve with prepared sauce.

Makes 4 servings

2 tablespoons corn oil
2 medium carrots, peeled and chopped
1 medium onion, chopped
3 cloves garlic, crushed
2 red chilies, seeded and chopped
6 cups chicken broth
19 ounces canned diced tomatoes
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon dried oregano
1/2 pound lean ground pork
1 cup masa (corn flour) or 10 corn tortillas
4 ounces cheddar, grated
4 ounces Monterey jack, grated
4 ounces mozzarella, grated
1 cup milk
1 cup tortilla chips
salt and pepper

1. Heat oil in a large soup pot over medium heat. Sauté carrots, onions, garlic and chilies until tender.
2. Add chicken broth and bring to a boil, then stir in the tomatoes, cumin, paprika, cayenne and oregano. Season to taste with salt and pepper.
3. Stir in the pork and masa or corn tortillas and cook until pork is done and masa is thoroughly incorporated, stirring occasionally.
4. Reduce heat and stir in milk and 3/4 of the cheese. Serve garnished with tortilla chips and remaining cheese.

Makes 6 servings

1 pound ground pork
2 tablespoons ground cumin
1 tablespoon paprika
1 teaspoon cayenne
1 clove garlic, crushed
1/2 cup bread crumbs
4 flour tortillas
2 ounces cheddar, grated
2 ounces Monterey jack, grated
salt and pepper

1. Combine pork, cumin, paprika, cayenne, garlic and bread crumbs and season with salt and pepper.
2. Heat a large non-stick skillet over medium-high heat. Flatten the pork mixture into a disk the size of the frying pan and fry until browned, then flip and continue cooking until cooked through to the center.
3. Remove the pork from the heat and cut into slices. Serve on tortillas with shredded cheese and other desired toppings.

Makes 4 servings

2 tablespoons olive oil
1 clove garlic, minced
1 pound baby spinach
2 teaspoons balsamic vinegar
salt

1. Heat olive oil in a large skillet over medium-high heat. Add the garlic, then the spinach.
2. Coat spinach with the oil and sauté until it just begins to wilt. Remove from heat, drizzle with balsamic vinegar and season to taste with salt. Serve immediately.

Makes 4 servings

3 tablespoons extra virgin olive oil
2 medium carrots, chopped
1 medium leek, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup dried navy beans, soaked overnight
1 bay leaf
salt and pepper

1. Place olive oil, carrots, leek and garlic in a large pot over medium heat. When leeks start to soften, add the broth, beans and bay leaf and bring to a boil.
2. Reduce heat to a gentle simmer and cook uncovered until beans are tender, about an hour and a half. Season to taste with salt and pepper.

Makes 6 servings

8 small bocconcini
2 tablespoons fresh basil, chopped
1 sprig thyme, chopped
1 sprig rosemary, chopped
1 clove garlic, crushed
1/8 teaspoon red pepper flakes
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 cup extra virgin olive oil
2 large tomatoes, sliced

1. Marinate bocconcini in basil, thyme, rosemary, garlic, red pepper flakes, lemon zest, lemon juice and olive oil for 3 days.
2. Tear bocconcini and serve with sliced tomatoes and a drizzle of the infused oil or vinaigrette.

Makes 4 servings

12 sardines
3/4 cup extra virgin olive oil
4 cloves garlic, minced
2 egg yolks
1 tablespoon lemon juice
salt and pepper

1. Preheat oven to 450 degrees.
2. Rub sardines with some of the olive oil and sprinkle with salt and pepper.
3. Place sardines on a baking tray and put the oven, roasting until eyes turn opaque, about 5 or 6 minutes. Remove from oven.
4. Meanwhile, combine garlic, egg yolks and lemon juice in a blender. Slowly add the olive oil until you have a thick mayonnaise. You may not need all of the olive oil. Season to taste with salt and pepper.
5. Serve sardines hot with a tablespoon or two of the aioli.

Makes 4 servings

6 medium potatoes, peeled and thinly sliced
2 cups heavy cream
1 clove garlic, crushed
2 tablespoons butter
1/2 cup Gruyere or Swiss, grated
salt and pepper

1. Preheat oven to 275 degrees.
2. Rinse potato slices and pat dry with paper towels. Arrange one layer of potato slices in a buttered casserole dish.
3. Slowly bring cream to a boil with garlic in a small saucepan. Pour 3/4 over the potato slices and season with salt and pepper.
4. Arrange the remaining potato slices in the casserole dish. Dot with butter and bake, uncovered until golden brown, about 1-1/2 hours.
5. Sprinkle cheese over potatoes and return to the oven until cheese is melted and lightly browned, about 30 minutes. Cool slightly before serving.

Makes 6 servings