PAELLA
INGREDIENTS:
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• salt and black pepper to taste
• 2 pounds skinless, boneless
chicken breasts, cut into 2 inch pieces
• 2 tablespoons olive oil, divided
• 3 cloves garlic, crushed
• 1 teaspoon crushed red pepper
flakes
• 2 cups uncooked short-grain
white rice
• 1 pinch saffron threads
• 1/2 bunch Italian flat leaf parsley,
chopped
• 1 quart chicken stock
• 1 bay leaf
• 2 lemons, zested
• 2 tablespoons olive oil
• 1 Spanish onion, chopped
• 1 red bell pepper, coarsely
chopped
• 1 pound chorizo sausage, casings
removed and crumbled
• 1 pound shrimp, peeled and
deveined
PROCEDURE:
1. In a medium bowl, mix together 2
tablespoons olive oil, paprika, oregano, and
salt and pepper. Stir in chicken pieces to
coat. Cover, and refrigerate.
2. Heat 2 tablespoons olive oil in a large
skillet or paella pan over medium heat. Stir
in garlic, red pepper flakes, and rice. Cook,
stirring, to coat rice with oil, about 3
minutes. Stir in saffron threads, bay leaf,
parsley, chicken stock, and lemon zest.
Bring to a boil, cover, and reduce heat to
medium low. Simmer 20 minutes.
3. Meanwhile, heat 2 tablespoons olive
oil in a separate skillet over medium heat.
Stir in marinated chicken and onion; cook 5
minutes. Stir in bell pepper and sausage;
cook 5 minutes. Stir in shrimp; cook,
turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving
tray. Top with meat and seafood mixture.
 HUEVOS RANCHEROS SALAD

INGREDIENTS:

 1 can black beans

 3 large plum tomatoes
 1/2 medium red onion
 3/4 c. extra-virgin olive oil
 1/2 c. fresh lime juice
 3 tbsp. roughly chopped
fresh cilantro
 3/4 tsp. Hot sauce
 3/4 tsp. salt
 12 c. mixed spring greens PROCEDURE:
 6 corn tortillas 1. In a medium bowl, gently stir black
 6 large eggs beans, tomatoes, onion, 1/2 cup oil, lime
 1/2 c. Crumbled queso juice, cilantro, hot sauce, and salt to
fresco combine to create a fresh salsa. Set aside.
Divide greens among 6 dinner plates and
set aside.
2. With 1 tablespoon olive oil, lightly brush all 6 tortillas and sprinkle lightly
with salt to taste. Toast tortillas directly under broiler or over an open
flame, 1 minute per side. Cut tortillas into quarters and wrap in foil to keep
warm.
3. Evenly divide all but 1/2 cup of the salsa among the plated greens. Divide
remaining oil between 2 large nonstick skillets over medium-high heat.
Crack 3 eggs into each pan and reduce heat to medium.
4. Season eggs with salt and pepper to taste, and cook, lightly splashing tops
of eggs with pan oil, until whites are opaque and yolks are deep golden,
about 3 minutes. Transfer 1 egg onto each plate. Sprinkle eggs with queso
fresco and remaining salsa; garnish with cilantro. Serve salads
immediately with reserved tortillas.
 APPLE CIDER DONUT

INGREDIENTS:

 2 cups apple cider

 3 cups all-purpose flour
 1/2 cup whole wheat flour
 2/3 cup packed brown sugar
 2 teaspoons baking powder
 3/4 teaspoon salt
 1/2 teaspoon baking soda
 1/4 teaspoon each ground
cardamom, nutmeg,
cinnamon and allspice
 2 large eggs, room
temperature PROCEDURE:
 6 tablespoons butter, melted 1. In a small saucepan, bring cider to a rapid
and cooled boil; cook over high heat until reduced by half,
 Oil for deep-fat frying about 12 minutes. Cool completely.
 Chocolate Glaze for 2. Whisk together flours, brown sugar, baking
Doughnuts or Maple Glaze powder, salt, baking soda and spices. In a
for Doughnuts, optional separate bowl, whisk eggs, melted butter and
cooled cider; stir into dry ingredients just until
moistened (dough will be sticky). Refrigerate, covered, until firm enough to
shape, about 1 hour.
3. Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness;
cut with a floured 3-in. doughnut cutter.
4. In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a
time, until golden brown, 2-3 minutes on each side. Fry doughnut holes, a few
at time, until golden brown and cooked through, about 1 minute on each side.
Drain on paper towels; cool slightly. If desired, dip doughnuts into glaze or
sugar of your choice.
5. Ginger-Sugar: In a shallow bowl, mix 3/4 cup sugar and 2-3 tablespoons ground
ginger. Toss with warm doughnuts. Yield: 3/4 cup.
 PANCETTA-AND-BRUSSELS SPROUTS
LINGUINE

INGREDIENTS:

 1/2 lb. Linguini

 Kosher salt
 Freshly ground black
pepper
 6 oz. unsliced pancetta
(or 6 slices thick-cut
bacon)
 1 medium Sweet onion
 1 lb. Brussels sprouts
 2 clove garlic
 c. dry white wine
 3 oz. Parmesan PROCEDURE:
1. Cook pasta in boiling salted water
according to package directions; reserve 1 cup pasta water. Drain.
2. While pasta is cooking: Sauté pancetta and onion in a large deep skillet over
medium heat, stirring occasionally, until pancetta is browned and onions are
caramelized, 8 to 10 minutes. Add Brussels sprouts and garlic and sauté,
stirring, until leaves are bright green, 2 minutes. Stir in wine, scraping brown
bits from bottom of skillet. Add pasta, grated Parmesan, and 1/2 to 3/4 cup
reserved pasta water, and stir until Parmesan is melted and pasta is creamy
and well coated. Season with salt and pepper.
3. Serve immediately sprinkled with pepper and shaved Parmesan.
 FRUIT GRANOLA BARS

INGREDIENTS:

 Cooking spray
 2 cups certified gluten-
free quick-cooking oats
 1 cup flaked sweetened
coconut
 1/2 cup sunflower seed
kernels 1/2 cup flaxseed
 1/2 cup sweetened dried
cranberries or dried
cherries, chopped PROCEDURE:
 1/2 cup dried apricots,
1. Preheat oven to 350°.
chopped
 1/2 cup whole pitted 2. Line a 13 x 9-inch metal baking pan with
dates (about 10 dates), foil, allowing foil to extend over the edges of the
chopped pan; coat foil with cooking spray.
 1/2 cup honey 1/4 cup 3. Place oats, coconut, sunflower seed
maple syrup kernels, and flaxseed on a baking sheet,
 3 tablespoons brown spreading evenly in a single layer. Bake at 350° for
sugar 10 to 12 minutes or until toasted, stirring every 5
 3 tablespoons butter minutes. Remove oat mixture from oven. Reduce
oven temperature to 300°. Combine oat mixture,
 1 teaspoon vanilla
cranberries, apricots, and dates in a large bowl
extract
 1/4 teaspoon kosher salt 4. Place honey, maple syrup, brown sugar,
butter, vanilla, and salt in a small saucepan,
stirring to combine. Bring honey mixture to a boil
over medium heat. Boil 1 minute, stirring constantly with a whisk.
Immediately pour honey mixture over oat and fruit mixture; toss gently with a
rubber spatula to coat.
5. Firmly press oat mixture into prepared pan, using a rubber spatula or hands
coated with cooking spray to create an even layer. Bake at 300° for 30
minutes or until slightly golden brown. Cool completely in pan on a wire rack.
Lift bars from pan, using foil sides as handles. Place on a cutting board; cut
into 18 bars. Remove bars from foil