Appetizer

2
 Arizona Cheese Crisp
Recipe
Arizona Cheese Crisps are open-
faced quesadillas made with extra-large,
thin flour tortillas, toasted with butter and
cheese, and served with strips of mild
green chiles.
PREP TIME: 5 mins
COOK TIME: 15 mins
TOTAL TIME: 20 mins
YIELD: 1 serving

INGREDIENTS

• One large, burrito-size (13-inch diameter or larger) flour tortilla

• 1 tablespoon butter
• 1/2 cup grated cheddar cheese
• 1 or 2 roasted green chiles, peeled, seeded, cut into strips (optional)

INSTRUCTION FOR COOKING

1. Preheat your oven to 350°F
2. Butter a flour tortilla all the way to the edges
3. Bake the tortilla until lightly toasted
4. Sprinkle with cheese, add green chile strips, return to oven

Nutrition Facts
Servings: 1
Amount per serving
Calories 489
% Daily Value*
Total Fat 34g 43%
Saturated Fat 19g 94%
Cholesterol 86mg 29%
Sodium 694mg 30%
Total Carbohydrate 29g 11%
Dietary Fiber 2g 6%
Total Sugars 0g
Protein 17g

Vitamin C 0mg 0%
Calcium 424mg 33%
Iron 2mg 9%
Potassium 111mg 2%

3
 Avocado toast Recipe
Avocado toast is creamy, crisp and
satisfying. It’s a delicious and
simple breakfast, snack, or light
meal. It’s best consumed
immediately, since the avocado
browns over time.
• Prep Time: 3 mins
• Cook Time: 2 mins
• Total Time: 5 minutes
• Yield: 1 slice

INGREDIENTS
• 1 slice of bread (I like thick-sliced whole-grain bread best)
• ½ ripe avocado
• Pinch of salt
• Optional: Any of the extra toppings suggested in this post
INSTRUCTIONS FOR COOKING
• Toast your slice of bread until golden and firm.
• Remove the pit from your avocado. Use a big spoon to scoop out the flesh.
Put it in a bowl and mash it up with a fork until it’s as smooth as you like it.
Mix in a pinch of salt (about ⅛ teaspoon) and add more to taste, if desired.
• Spread avocado on top of your toast. Enjoy as-is or top with any extras
offered in this post (I highly recommend a light sprinkle of flaky sea salt, if
you have it).

NUTRITION FACT
Serving Size 1 slice whole grain toast with 1/2 avocado and pinch of sea salt, no
topping
1 Serving

Amount Per Serving • Vitamin A1% Vitamin C11%

Calories 237 • Calcium 3% Iron7%
% Daily Value • Vitamin D0% Magnesium13%
Total Fat 15.8g 20% • Potassium12% Zinc11%

• Phosphorus10%
Saturated • Thiamin (B1)13%
Fat 2.4g • Riboflavin (B2)16%
Trans Fat 0.3g • Niacin (B3)20%
• Vitamin B619%
Polyunsaturated Fat 2g • Folic Acid (B9)24%
Monounsaturated Fat 10.3g 0%

sterol 0mg 0% • Vitamin B120%

• Vitamin E15%
Sodium 413.3mg 18%
• Vitamin K29%
Total Carbohydrate 21.4g 8%
Dietary Fiber 8.6g 31%
Sugars 2.1g
Protein 6.1g

4
 Sciatt Recipe
Sciatt is a typical specialty of Valtellina:
crisp round fritters that conceal a
flavorsome Casera heart, a typical local
cheese. The batter enveloping the cubes
of Casera cheese is flavored with a small
glass of grappa or spirit.
• Prep time: 15 min
• Cook time: 5 min
• Yield: 15 pieces

INGREDIENTS
• flour 00 1 cup (150 g)
• Buckwheat flour ¾ cup (100 g)
• Blond beer 1 cup (250 g) - cold
• Sparkling water 5 tbsp (70 g) - cold
• Grappa 2 tbsp (20 g) - dry dark
• Fine salt 1 tbsp (15 g)
• Black pepper to taste
• Valtellina Casera cheese 7 oz (200 g) - fresh
• FOR FRYING
• Peanut seed oil 4 cups (1 lb)
INSTRUCTION FOR COOKING
1. To prepare sciatt, start by making the batter: be sure that all the liquid ingredients are
thoroughly chilled, as recommended. Place the 00 and buckwheat flour in a bowl Stir with
a whisk to mix both flours together, add salt and pepper
2. Stir some more to obtain a homogeneous mixture now add the beer and almost all the
water Save a little water so that you can tweak the consistency of the batter and add
some more if necessary later on.
3. Now add the grappa and stir with the whisk to obtain a smooth and fluid batter a glossy
surface is the best way of telling whether the batter is good. Place it in the freezer to keep
it nice and cold.
4. Now prepare the baby chicory: wash the leaves and dab with a sheet of absorbent kitchen
paper and cut into very thin strips Place the oil in a saucepan and heat to 340°F (170°C).
In the meantime, prepare the Casera cheese: remove the crust and cut it into 0.8-1 inch
cubes.
5. Check the oil has reached the right temperature using a kitchen thermometer; remove the
batter from the freezer and add the diced cheese stir it into the batter using two
spoons Now use both spoons to remove a cube of cheese.
6. and without draining too much batter, place it in the oil. Add another 4-5 cheese
cubes only, so that the temperature doesn't drop too much. Fry for around 50 seconds
and turn them over occasionally so that they become golden all over.
7. Use a skimmer to drain the oil and place it on a tray lined with absorbent kitchen paper.
Continue until all the sciatt are fried. Make a quick salad to serve with your sciatt. Prepare
a vinaigrette by placing the vinegar and a pinch of salt in a bowl and stirring with a whisk.
8. Add the oil and stir with the whisk to obtain a stable emulsion. Finish with some pepper and
continue to stir.
9. Add the baby chicory and stir using two spoons. Add some baby chicory to each plate and
arrange the sciatt over it.

5
Nutrition Fact
Nutrition facts Amount per serving
1,883 kj
Energy
(450 kcal) 55%
Fat 33.63 g 34%
Saturated fat 7.8 g 7%
Carbohydrates 22.19 g 22%
Sugars 0.64 g 1%
Fiber 0 0%
Proteins 14.68 g 19%
Salt 2.37 g 3%

MOM'S MEATLOAF RECIPE

A dish of ground meat, often mixed with
other ingredients, as breadcrumbs and
seasonings, molded in the shape of a loaf
and baked.
• Prep: 15 min.
• Cooked: 1 hour + standing
• Yield: 6 servings

INGREDIENTS
• 2 large eggs, lightly beaten
• 3/4 cup 2% milk
• 2/3 cup finely crushed saltines
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon rubbed sage
• Dash pepper
• 1-1/2 pounds lean ground beef (90% lean)
• 1 cup ketchup
• 1/2 cup packed brown sugar
• 1 teaspoon Worcestershire sauce
INSTRUCTION FOR COOKING
1. Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef;
mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in.
baking pan.
2. In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove
1/2 cup for sauce. Spread remaining mixture over meat loaf.
3. Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes
before slicing. Serve with reserved sauce.

6
Nutrition Fact
1piece 366 calories
12g ( 5g saturated fat)
135 mg cholesterol
1086 mg sodium
38g carbohydrates
31g sugars
0 fiber
26g protein

Smoked Salmon &

Cucumber Recipe
This smoked salmon is easy and
perfect for parties. Cucumber, cream
cheese and dill make a crowd-pleasing
snack.

Prep Time: 15 minutes

Cook Time: 0 minutes
Yield: 20 bites

INGREDIENTS
• 1/2 English cucumber (20 slices)*
• 4 ounces cream cheese, softened
• 1 tablespoon mayonnaise (or Greek or plain yogurt)
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh dill, plus dill sprigs to top
• 1 green onion, very finely chopped
• 3 ounces smoked salmon
INSTRUCTION OF COOKING
1. Slice the cucumber into 1/4-inch slices. (If you like, sprinkle a tiny bit of kosher
salt onto the slices.)
2. In a bowl, mix the soften cream cheese with the mayo, Dijon, chopped fresh dill,
and chopped green onion.
3. Place a dollop of cream cheese on each cucumber slice, then top with a small
piece of smoked salmon. Top with dill sprigs and serve immediately or refrigerate
until serving (up to 1 day in advance).

7
 NUTRITION FACT
20 serve 31 calories per serve
% DAILY VALUE
3%Total Fat 2.7g
Saturated Fat 1.3g
0%Total Carbohydrate 0.6g
0%Dietary Fiber 0.1g
Sugars 0.3g
2%Protein 1.2g
2%Vitamin A 20.3µg
0%Vitamin C 0.3mg
1%Calcium 11.9mg
1%Iron 0.2mg
0%Vitamin D 0µg
1%Magnesium 3mg
1%Potassium 29.3mg
1%Vitamin B6 0mg
6%Vitamin B12 0.2µg

8
SOUP RECIPES

9
 Butternut Squash
Soup Recipe
Served piping hot with a hunk of
crusty bread, this creamy, nourishing
butternut squash soup recipe is fall
comfort food at its best.
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings

INGREDIENTS
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• ½ teaspoon sea salt
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh sage
• ½ tablespoon minced fresh rosemary
• 1 teaspoon grated fresh ginger
• 3 to 4 cups vegetable broth
• Freshly ground black pepper
INSTRUCTION OF COOKING
1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds
of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until
it begins to soften, stirring occasionally, for 8 to 10 minutes.
2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute,
until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat
to a simmer. Cook until the squash is tender, 20 to 30 minutes.
3. Let cool slightly and pour the soup into a blender, working in batches if necessary,
and blend until smooth. If your soup is too thick, add up to 1 cup more broth and
blend. Season to taste and serve with parsley, pepitas, and crusty bread.

Nutrition Fact
Serving size: 1 bowl 2 cups (490g)
Amount of serving
Calories 220
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3.3g 16%
Trans Fat 0.2g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 2.4g
Cholesterol 17mg 6%
Sodium 480mg 21%
Total Carbohydrates 34g 12%
Dietary Fiber 7.6g 27%
Sugars 9.1g
Protein 8.4g
Potassium 929.6mg 20%

10
 Acorn Squash Soup Recipe
This acorn squash soup recipe comes
together in three easy steps: roast, simmer, and
blend. It's creamy, cozy, and flavorful perfect for
a cold night.
• Prep Time: 15minutes mins
• Cook Time: 1hour and 15minutes mins
• Total Time: 1hour and 30minutes mins
• Yield: 4 to 6 servings

INGREDIENTS
• 2 medium acorn squash, about 3 pounds
• 3 garlic cloves, unpeeled
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 large yellow onion, chopped
• 2 medium carrots, chopped
• 1 teaspoon sea salt, plus more for sprinkling
• ¼ teaspoon nutmeg
• ⅛ teaspoon cayenne pepper
• 4 cups vegetable broth
• 1 tablespoon fresh thyme leaves, plus more for garnish
• 2 tablespoons fresh lemon juice
• 1 teaspoon maple syrup
• Freshly ground black pepper
• Pepitas, for garnish, optional
• Microgreens, for garnish, optional

INSTRUCTION OF COOKING
• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Slice the squash in half lengthwise and scoop out the seeds. Drizzle the squash
halves with olive oil and sprinkle with salt and pepper. Place cut side down on the
baking sheet. Wrap the garlic cloves in a piece of foil with a drizzle of oil and a
pinch of salt and place on the baking sheet. Roast for 35 to 45 minutes, or until the
squash is tender when pierced with a fork. Remove from the oven and set aside
to cool.
• When cool enough to handle, peel the garlic cloves and discard the papers. Scoop
the soft squash flesh out of the skin and measure 2½ cups. Discard the squash
skins and save the remaining flesh for another use.
• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion,
carrots, and salt and cook, stirring occasionally, for 5 to 8 minutes, or until softened.
Stir in the nutmeg, cayenne, and several grinds of pepper, then add the 2½ cups
roasted squash, the garlic, broth, and thyme leaves. Simmer, stirring occasionally,
for 20 minutes.
• Allow the soup to cool slightly, then transfer to a blender with the lemon juice and
maple syrup and blend until smooth. Work in batches if necessary. Season to
taste.
• Portion into bowls and serve with a drizzle of olive oil, fresh thyme leaves, pepitas,
and microgreens for garnish.

11
Nutrition Fact
Serving size: 1 bowl 2 cups (496g)
Amount of serving
Calories 313
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 40%
Trans Fat 0.1g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 4.7g
Cholesterol 38mg 13%
Sodium 528mg 23%
Total Carbohydrates 41g 15%
Dietary Fiber 9.1g 27%
Sugars 7.1g
Protein 9.1g
Potassium 1151.6mg 25%

Wild Rice Soup Recipe

something that's comforting, but
healthy make this creamy wild rice soup
Autumn veggies and herbs pack it with
rich, savory flavor.
• Prep Time: 10minutes mins
• Cook Time: 35minutes mins
• Total Time: 45minutes mins
• Yield: 4 servings

INGREDIENTS
• Creamy base
• 1 cup unsweetened almond milk
• ⅓ cup raw cashews
• ¼ cup cooked cannellini beans, drained and rinsed
• 2 tablespoons white miso paste
• 2 teaspoons Dijon mustard
• Soup
• 2 tablespoons extra-virgin olive oil
• 1 bunch scallions, white and light green parts, chopped
• 1 celery stalk, chopped
• 1 large carrot, chopped
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon sea salt
• 4 garlic cloves, minced
• 2 tablespoons minced rosemary
• 1 bunch of thyme, bundled
• 1¼ cups cooked cannellini beans, drained and rinsed
• ½ teaspoon freshly ground black pepper, more for serving
• 4 cups water
• cup cooked wild rice
• 1 to 2 tablespoons fresh lemon juice
• 4 cups chopped kale
• Chopped parsley for garnish, optional
• Pinches of red pepper flakes, optional

12
INSTRUCTION OF COOKING
1. Make the creamy base: Place the almond milk, cashews, white beans, miso paste,
and Dijon mustard in a blender and process until smooth. Set aside.
2. Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over
medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook,
stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.
3. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir.
Cover and simmer for 20 minutes.
4. Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon
juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes.
Season to taste and serve with more lemon juice, parsley and pinches of red
pepper flakes, if desired.
NOTE:
• If you're not serving the soup right away, it'll thicken as it sits. If desired, stir in up
to 1 cup additional water if it gets too thick.

Nutrition Fact
Serving size: 1 cup (227g)
Amount of serving
Calories 209
% Daily Value*
Total Fat g 8 15%
Saturated Fat 9g 17%
Trans Fat 0.1g
Polyunsaturated Fat
Monounsaturated Fat g
Cholesterol 60mg 13%
Sodium 528mg 23%
Total Carbohydrates 41g 15%
Dietary Fiber 9.1g 27%
Sugars 2g
Protein 9g
Potassium 1151.6mg 25%

13
 Pumpkin Soup Recipe
This creamy pumpkin soup recipe is perfect for
a cool fall night. Packed with curry spices and
pumpkin flavor, it's comforting, nourishing, and
delicious.
• Prep Time: 20minutes mins
• Cook Time: 1hour and 20minutes mins
• Total Time: 1hour and 40minutes mins
• Yield: 6 servings

INGREDIENTS
• 1 (4-pound) pumpkin (kabocha squash is best)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium yellow onion, chopped
• 1 teaspoon sea salt, plus more for sprinkling
• 3 garlic cloves, chopped
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon ground cardamom
• 1 (14-ounce) can full-fat coconut milk, reserve a little for garnish
• 2½ cups vegetable broth
• 1 tablespoon apple cider vinegar
• Freshly ground black pepper
• Water, as needed
• Microgreens, optional, for garnish

INSTRUCTION OF COOKING
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Cut the pumpkin in half and scoop out the seeds. Drizzle with olive oil and sprinkle
with salt and pepper. Place cut side down on the baking sheet. Roast for 40 to 60
minutes, or until very soft. When cool to the touch, peel away the skin and measure
4½ packed cups of the flesh.
3. Heat the 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add
the onion, salt, and several grinds of pepper and sauté until soft, 5 to 8 minutes.
Add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30
seconds, or until the spices are aromatic. Add the cooked squash, coconut milk,
and broth and stir to combine. Simmer for 20 minutes, then stir in the vinegar.
4. Transfer to a blender, working in batches if necessary. Blend until smooth.
Kabocha squash can vary in water content, so if your soup is too thick, add up to
1½ cups water (½ cup at a time) to reach your desired consistency.
5. Season to taste. Pour into bowls and garnish with additional coconut milk, fresh
black pepper, and microgreens, if desired.

14
Nutrition Fact
Serving size: 2 cups (493g)
Amount of serving
Calories 241
% Daily Value*
Total Fat 11g 14%
Saturated Fat 6.1g 31%
Trans Fat 0.3g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 3.6g
Cholesterol 32mg 11%
Sodium 1034mg 45%
Total Carbohydrates 27g 10%
Dietary Fiber 5.7g 20%
Sugars 12g
Protein 9.5g
Vitamin D 0.4mcg 2%
Calcium 77mg 6%
Iron 3.2mg 18%
Potassium 1151.6mg 15%
Caffeine 0mg

Tomato Basil Soup

Recipe
A steaming bowl of homemade
tomato basil soup Made with fresh
tomatoes and basil, this recipe is easy,
nourishing, and delicious.
• Prep Time: 15minutes
• Cook Time: 1hour and 30minutes
• Yield: 6 to 8 Servings

INGREDIENTS
• 2½ pounds roma tomatoes, halved
• ¼ cup extra-virgin olive oil, divided
• 1 medium yellow onion, chopped
• ⅓ cup chopped carrots
• 4 garlic cloves, chopped
• 3 cups vegetable broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon thyme leaves
• 1 loose-packed cup basil leaves, more for garnish
• Sea salt and freshly ground black pepper

INSTRUCTION OF COOKING
• Preheat the oven to 350°F and line a large baking sheet with parchment paper.
Place the tomatoes cut-side up on the baking sheet, drizzle with 2 tablespoons of
the olive oil, and sprinkle with salt and pepper. Roast for 1 hour or until the edges
just start to shrivel and the insides are still juicy.
• Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add
the onions, carrots, garlic, and ½ teaspoon salt and cook until soft, about 8
minutes. Stir in the tomatoes, vegetable broth, vinegar, and thyme leaves and
simmer for 20 minutes.

15
 • Let cool slightly and pour the soup into a blender, working in batches if necessary.
Blend until smooth. Add the basil and pulse until combined.
• Garnish the soup with basil leaves and serve with crusty bread.

Nutrition Fact
Serving size: 1 bowl 2 cups (497g)
Amount of serving
Calories 216
% Daily Value*
Total Fat 13g 17%
Saturated Fat 3.5g 18%
Trans Fat 0.1g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 6.9g
Cholesterol 12mg 4%
Sodium 1168mg 51%
Total Carbohydrates 22g 8%
Dietary Fiber 4.8g 17%
Sugars 11g
Protein 7.2g
Potassium 963.7mg 21%

16
Main course
Recipes

17
 Cedar-Plank Salmon
Recipe
The salmon takes on a light, smoky
woodiness from grilling on a cedar plank, for a
lovely pairing of earth and ocean.
• Active Time: 30 min
• Total Time: 2 1/2 hour
• Yield: 6 servings

INGREDIENTS
• 2 tablespoons grainy mustard
• 2 tablespoons mild honey or pure maple syrup
• 1 teaspoon minced rosemary
• 1 tablespoon grated lemon zest
• 1 (2-pounds) salmon fillet with skin (1 1/2 inches thick)
• Equipment: a cedar grilling plank (about 15 by 6 inches)

INSTRUCTION OF COOKING
1. Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat
for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
3. Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and
pepper. Spread mixture on flesh side of salmon and let stand at room temperature
15 minutes.
4. Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner
side to fit). Grill, covered with lid, until salmon is just cooked through and edges
are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before
serving.

Nutrition Fact
Serving 1 (142g)
Amount of serving
Calories 290
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4.5g 22%
Cholesterol 80mg 27%
Sodium 381mg 17%
Total Carbohydrates 4g 1%
Dietary Fiber 0g 0%
Sugars 3g
Protein 29g 58%
Calcium 20mg 2%
Iron 0.7mg 4%

18
 Braised Chicken Legs
with Grapes and Fennel
Recipe
Half of grapes are breaking down in the
bottom of the pan, lending their juices to the
sweet-spicy braising liquid, the remaining
grapes rest atop the chicken and stay intact,
emerging from the oven glistening and
burnished.
• Active Time: 25 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings

INGREDIENTS

• 4 chicken legs (thigh and drumstick; about 3½ lb.), patted dry

• 4½ tsp. kosher salt, divided
• 2 Tbsp. extra-virgin olive oil, divided
• 2 medium fennel bulbs (about 1 lb.), plus ¼ cup coarsely chopped fronds
• 1 lb. Red Flame or green table grapes, stems removed (about 2 cups)
• 1 cup unsalted chicken broth
• ¼ cup honey
• 4 tsp. Calabrian chili paste or chopped Calabrian chiles
• 1 Tbsp. red wine vinegar

INSTRUCTION OF COOKING

1. Place a rack in middle of oven; preheat to 375°F. Season chicken legs all over with
3 tsp. salt.
2. Swirl 1 Tbsp. oil in a large Dutch oven or other heavy pot to coat and heat over
medium-high. Place 2 chicken legs, skin side down, in pot, making sure skin is in
direct contact with pan. Cook, undisturbed, until dark golden, about 5 minutes. Turn
over and cook until golden on other side, about 2 minutes. Transfer to a large plate.
Repeat with remaining 2 chicken legs; reserve pot.
3. Meanwhile, working one at a time, stand a bulb, root end down, on a cutting board
and slice off a short end to create a flat surface. Turn cut side down and slice ½"
thick, starting from the top end of bulb so the root end can hold the layers in place
while you slice. Discard last ¼" (root end) of each bulb and pop out and discard
tougher center from slices. Transfer fennel to a large bowl and add half of the
grapes, ½ tsp. salt, and remaining 1 Tbsp. oil; toss to coat. Set aside.
4. Reduce heat to medium and combine broth, honey, chili paste, and remaining 1
tsp. salt in reserved pot. Stir to combine and dissolve salt. Place remaining grapes
in pot and arrange chicken legs, skin side up and overlapping if needed, over
grapes. Top with dressed fennel and grapes. (Don’t worry if it looks crowded:
Fennel will soften as it cooks.)
5. Transfer pot, uncovered, to oven and roast until fennel is slightly softened, with
some crispy, caramelized edges, grapes on top are swollen and browned in spots,
and chicken is cooked through, 30–40 minutes. Let cool 5 minutes.
6. Using a slotted spoon or tongs, transfer grapes and fennel to a bowl and chicken
to a platter. Place pot over medium-high heat and bring braising liquid to a simmer.

19
 Cook until reduced by half (you should have about 1 cup liquid), 8–10 minutes.
Remove from heat and stir in vinegar and fennel fronds.
7. Spoon sauce over chicken and serve with fennel and grapes alongside.

Nutrition Fact
Serve:1
Amount of serving
Calories 334
% Daily Value*
Total Fat 15.4g 20%
Trans fat: 0g
Saturated Fat 3.1g 14%
Cholesterol 44.7mg 15%
Sodium 794.3mg 35%
Total Carbohydrates 28.8g 10%
Dietary Fiber 1.3g 5%
Sugars 6.9g
Protein 17.1g
Calcium 3%
Iron 14%
Potassium 5%

Grilled Pizza Recipe

This grilled pizza recipe is a mix-and-
match situation, so feel free to use any and
all of the toppings below or choose your
own. The quickly wilted leafy greens take
on a pesto-dish vibe when combined with
garlic, grated Parmesan, and lots of bright
lemon zest.
• Active Time: 50 minutes
• Total Time: 2 hours
• Yield: Makes four 12" pies

INGREDIENTS
• Dough
• 1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
• 1 tsp. sugar
• ⅓ cup (42 g) whole wheat flour
• 2½ tsp. kosher salt
• 2 Tbsp. extra-virgin olive oil, plus more for bowl
• 3 cups (375 g) bread flour, plus more for surface
• Burst Cherry Tomatoes
• 3 Tbsp. extra-virgin olive oil
• 1 pint cherry tomatoes
• Kosher salt, freshly ground pepper
• 3 garlic cloves, thinly sliced
• 1 tsp. dried oregano
• Lemony Swiss Chard

20
 • 1 bunch Swiss chard
• 3 Tbsp. extra-virgin olive oil
• Kosher salt, freshly ground pepper
• ½ tsp. crushed red pepper flakes
• 1 garlic clove
• 1 lemon
• ½ oz. Parmesan, finely grated (about ½ cup)
• Tomato Passata
• 1 (28-oz.) can whole peeled tomatoes
• ⅓ cup extra-virgin olive oil
• 2 tsp. kosher salt
• Assembly
• Bread flour (for dusting)
• Extra-virgin olive oil (for brushing and drizzling)
• 1 1-lb. ball mozzarella, torn into bite-size pieces
• 8 oz. Manchego cheese, coarsely grated
• 4 oz. sliced pepperoni and/or thinly sliced soppressata (optional)
• Rosemary Agrodolce (optional)
• Basil leaves, torn if large, and crushed red pepper flakes (for serving; optional)

INSTRUCTION OF COOKING
1. Stir yeast, sugar, and 1¼ cups warm (not hot) water in the bowl of a stand mixer
until yeast dissolves. Let sit until mixture is foamy, about 5 minutes.
2. Add whole wheat flour, salt, and 2 Tbsp. oil to yeast mixture and mix to combine.
Fit mixer with dough hook and, with mixer on low speed, gradually add 3 cups (375
g) bread flour, mixing until a shaggy dough forms, about 4 minutes from when you
start adding the flour. Stop mixer and scrape down sides of bowl to incorporate
any dry bits into dough. Increase mixer speed to medium and knead until dough is
smooth and shiny, about 5 minutes.
3. Transfer dough to a lightly floured surface and knead briefly to bring together.
Shape into a ball, place in a large lightly oiled bowl, and turn to coat. Cover bowl
and let dough sit in warm draft-free spot until doubled in size, 1–1½ hours. Make
your toppings while your dough is rising.
4. Heat oil in a large skillet over medium-high. Add tomatoes, season with salt and
pepper, and cook, stirring occasionally with a wooden spoon, until skins start to
blister and split, about 2 minutes. Add garlic and toss to coat. Cook, lightly pressing
on tomatoes with spoon to release juices without smashing completely, until garlic
is softened, about 2 minutes. Mix oregano into sauce; taste and season with more
salt and pepper if needed.
5. Do ahead: Sauce can be made 4 days ahead. Let cool, then cover and chill. Bring
to room temperature and stir to combine before using.
6. Cut Swiss chard leaves away from ribs and stems, then cut crosswise into 3"-wide
strips. Trim away woody part from stems; discard. Finely chop ribs and stems.
7. Heat oil in a large skillet over medium-high. Add ribs and stems and season with
salt and black pepper. Cook, stirring occasionally, until they release some liquid,
look slightly shriveled, and are a shade or two darker, about 5 minutes. Add leaves
and red pepper flakes and toss to coat. Season with more salt and black pepper
and reduce heat to medium. Cook, tossing occasionally, until leaves are bright
green, wilted, and tender, about 4 minutes. Transfer chard mixture to a medium
bowl and let cool slightly.
8. Finely grate garlic into bowl with chard mixture, then finely grate in zest from lemon;
mix well. Add Parmesan and mix again to combine. Taste and season with more
salt, black pepper, and red pepper flakes, if needed.
9. Do ahead: Chard mixture can be made 2 days ahead. Let cool, then cover and
chill. Bring to room temperature and stir to combine before using.

21
 10. Purée tomatoes in a blender on low speed (or use an immersion blender if you
have one) until smooth (try not to aerate it too much). Transfer sauce to a medium
bowl and stir in oil and salt.
11. Do ahead: Passata can be made 3 days ahead. Cover and chill, or freeze up to 6
months.
12. Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on one
side of grill; for a gas grill, leave one or two burners off). Clean grate. Turn out
dough onto a lightly floured surface and divide into 4 pieces. Working one at a
time, gently shape into balls. Transfer to a lightly floured small rimmed baking
sheet and cover. Let sit 20–30 minutes.
13. Place a ball of dough on a lightly floured surface (keep remaining balls covered)
and, using your fingers, press out to an 8" round. Drape dough over the backs of
your hands and gently pull and stretch, rotating dough as you go, until about 12"
in diameter (it’s okay if it’s not a perfect circle).
14. Brush dough with oil. Place, oiled side down, on grill over direct heat and cook until
large bubbles appear across surface, dough stiffens, and underside is dark brown,
about 2 minutes. Brush top with oil, turn over, and cook just to lightly dry out second
side, about 30 seconds.
15. Using tongs and a metal spatula, move dough over to cooler side of grill. Top with
a spoonful of passata or burst cherry tomatoes and one quarter of cheese (either
alone or in combination). Add pepperoni or salami, then some of the lemony Swiss
chard, and/or Rosemary Agrodolce as desired. Carefully slide pizza back over
direct heat. Cook until cheese is melted and toppings are heated through, about 2
minutes. If dough is in danger of burning on underside but toppings need more
time, return pizza to cooler side, cover grill, and cook another 1–2 minutes.
16. Transfer pizza to a cutting board and drizzle with more oil. Top with basil and red
pepper flakes if desired.
17. Repeat with remaining ingredients to make 3 more pizzas.

Nutrition Fact
Serve:1 pizza
Amount of serving
Calories 552
% Daily Value*
Total Fat 96g 20%
Trans fat: 0g
Saturated Fat 3.1g 14%
Cholesterol 164mg 15%
Sodium 794.3mg 35%
Total Carbohydrates 112g 10%
Dietary Fiber 1.3g 5%
Sugars 6.9g
Protein 48g
Calcium 3%
Iron 14%
Potassium 5%

22
 Marinated Chicken
Breasts with Grilled
Pineapple Relish Recipe
Chicken breast sizes can vary wildly in stores,
but I find that organic, free-range chicken
breasts usually clock in at the reasonable size
called for here.
• Active Time: 50 minutes
• Total Time: 2 hours
• Yield: 4 servings
INGREDIENTS

• Marinade
• 1 ripe pineapple, peeled but left whole
• 1 jalapeño chile
• 1⁄2 red onion
• 1⁄2 cup vinegar
• 1 tablespoon roasted garlic (see Note)
• 1 tablespoon salt
• 4 boneless, skin-on chicken breasts, 6 to 8 ounces each

• Grilled Pineapple Relish

• 1⁄2 peeled pineapple (remaining from marinade prep)
• Oil, for coating
• Honey, for coating and seasoning, plus 1 tablespoon
• Salt, for coating and seasoning
• 1 jalapeño chili
• 1⁄2 red onion, peeled and halved
• 1⁄4 cup vinegar, plus more to taste
• 1⁄2 cup packed cilantro leaves, chopped

INSTRUCTION OF COOKING
1. To make the marinade: Slice the pineapple crosswise into 1-inch-thick rounds.
Using a paring knife, remove the core from each round (this can be done roughly,
since the core is edible). Chop half the pineapple coarsely; set
aside the remaining half for the relish. Add the chopped pineapple to a blender,
together with the jalapeño, onion, vinegar, garlic, and salt and blend until smooth.
Transfer the marinade to a bowl, add the chicken breasts, and refrigerate, covered,
for at least 8 hours or up to 24 hours.
2. Wipe the grill grates with oil to prevent sticking. Build a two-zone fire. Your high-
heat zone should have embers 1 to 2 inches from the cooking surface, with
occasional flames licking it. To create your medium-heat zone, nudge the embers
2 to 3 inches lower than that.
3. To make the relish: Toss the remaining pineapple in oil, honey, and salt to coat.
Grill over medium heat until it is nicely caramelized, about 3 minutes per side.
Meanwhile, grill the jalapeño and onion over medium heat until lightly charred,
turning often, about 3 minutes for the jalapeño and 8 minutes for the onion. As they
finish cooking, transfer the pineapple, jalapeño, and onion to a cutting board.
4. When they are cool enough to handle, coarsely chop the pineapple, jalapeño, and
onion and add to a bowl with the vinegar, 1 tablespoon honey, and cilantro.

23
 Season with more salt, and add more vinegar or honey, if needed. Set aside until
ready to serve.
5. Remove the chicken breasts from the marinade, shaking off any excess, and bring
to room temperature. Place skin side down over high heat. After about 90 seconds,
using tongs, rotate 45 degrees and cook for another 2 minutes. Flip the breasts
and do the same on the other side. Once you have nice grill marks on both sides,
move to medium heat and cook, turning often, until an instant-read meat
thermometer, placed in the thickest part of a breast, reads 160ºF on a meat
thermometer. Transfer to a cutting board and let the breasts rest for 10 minutes
before slicing and serving with the relish.

Nutrition Fact
Serve:1
Amount of serving
Calories 228
% Daily Value*
Total Fat 4.5g 14%
Trans fat: 0.6g
Saturated Fat 3.1g
Cholesterol 72mg
Monounsaturated Fat 1.8g
Polyunsaturated Fat 1.2g
Sodium 971mg
Total Carbohydrates 15.6g
Dietary Fiber 1.9g
Sugars 6.9g
Protein 26.6g
Calcium 28mg
Iron 1.5 mg

Fish Tacos al Pastor

Recipe
Pork tacos al pastor may get the fame, but
this fish al pastor, based on a version at Mexico
City restaurant Contramar, deserves plenty of
glory. A potent chili marinade adds lots of flavor
before the fillets hit the grill, and a do-ahead
pineapple salsa is the perfect finishing touch.
• Prep 20 minutes
• Cooked time: 1 hour and 20 minutes
• Yield: 8 servings

INGREDIENTS
• 10 guajillo chiles, seeds removed
• 3 morita chiles, seeds removed
• 3 lb. skinless striped bass or halibut fillets, cut crosswise into (1½"-wide) pieces
• ½ cup fresh orange juice
• ¼ cup store-bought or homemade achiote paste
• 5 garlic cloves, 4 whole, 1 finely chopped
• ¼ cup plus 3 Tbsp. fresh lime juice
• 1 Tbsp. plus 1½ tsp. kosher salt
• ½ red onion, finely chopped

24
 • 1 habanero chile, finely chopped
• 2 cups finely chopped pineapple (from about ½ medium pineapple)
• 3 Tbsp. chopped cilantro, plus leaves for serving
• Vegetable oil (for grill)
• 16 corn tortillas
• Lime wedges (for serving)

INSTRRUCTION OF COOKING
1. Bring guajillo and morita chiles and 1½ cups water to a boil in a medium saucepan.
Cover, remove from heat, and let sit 30 minutes to allow chiles to soften.
2. Place fish in a large bowl or baking dish. Transfer chile mixture and soaking liquid
to a blender. Add orange juice, achiote paste, 4 garlic cloves, ¼ cup lime juice,
and 1 Tbsp. salt and purée until smooth, about 2 minutes. Set aside 1 cup chile
sauce, uncovered, at room temperature for serving. Pour remaining sauce over
fish and toss to coat. Cover and chill at least 1 hour and up to 3 hours.
3. Meanwhile, mix onion, habanero chile, pineapple, 3 Tbsp. cilantro, remaining finely
chopped garlic clove, 3 Tbsp. lime juice, and 1½ tsp. salt in a medium bowl. Cover
salsa and chill until ready to use.
4. Prepare a grill for medium-high heat; thoroughly clean grate and brush with oil.
Working in batches if necessary, grill fish, leaving a few inches of space between
each piece, until marinade is dried and beginning to char, about 2 minutes. Using
a fish spatula, release fish from grate, turn, and continue to grill until charred on
second side and flesh flakes easily with a fork, about 3 minutes more. Transfer to
a cutting board and let rest 10 minutes.
5. Grill tortillas until just beginning to brown in spots, about 30 seconds per side. Top
each tortilla with a piece of fish, then a schmear of reserved chile sauce, a spoonful
of pineapple salsa, and some cilantro leaves. Serve with lime wedges for
squeezing over.

Nutrition Fact
Serve:1 taco
Amount of serving
Calories 297
% Daily Value*
Total Fat 14g 14%
Trans fat: 0.6g
Saturated Fat
Cholesterol
Sodium 146mg
Total Carbohydrates 16.2g
Dietary Fiber 1.7g
Protein 24.5g

25
Vegetable Dishes

26
 Parmesan potato
wedges Recipe
Parmesan potato wedges recipe, we worked to
balance flavor with ease of method.
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Yield: 3 to 4 servings

INGREDIENTS
• 1 pound yellow or red waxy potatoes, 2 to 3 inches long (about 6 to 7 potatoes)*
• 2 tablespoons salted butter, melted
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded Parmesan cheese
• Chopped flat-leaf parsley, as a garnish (optional)

INSTRUCTION OF COOKING
1. Preheat the oven to 425 degrees Fahrenheit.
2. Cut the potatoes into wedges (see the video below!). Place all ingredients into a
bowl and mix until fully coated.
3. Line a baking sheet with parchment paper. Place the wedges onto the sheet in a
single layer, using your fingers to place some of the Parmesan cheese that falls
off onto the top of the wedges (it doesn’t have to be perfect, just take a minute or
so to do this).
4. Bake the potatoes for 18 minutes. Remove the baking sheet from the oven and flip
the potatoes.
5. Reverse the baking sheet in the oven, and bake another 10 minutes until browned
and crispy.

Nutrition Fact
4 serves
Amount of serving
Calories 227
% Daily Value*
Total Fat 10.6g 14%
Saturated Fat 5.6g
Trans Fat 0.2g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 2.4g
Cholesterol 17mg 6%
Sodium 480mg 21%
Total Carbohydrates 26.9g 10%
Dietary Fiber 2.9g 11%
Sugars 6.1g
Protein 6.1g 12%
Potassium 514.6mg 11%
Calcium 139.5 11%

27
 Ultimate Sauteed Vegetables
Recipe
Sauteing browns the outside of the food, which
helps complex flavors to develop (called the Maillard
reaction, the scientific term for browning food).
• Prep Time: 7 minutes
• Cook Time: 13 minutes
• Yield: 4 servings

INGREDIENTS
• 2 multi-colored bell peppers (we used red and yellow)
• 1 medium red onion
• 1 large carrot
• 1 head broccoli (8 ounces, stem on)
• 2 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• ½ teaspoon kosher salt
• Fresh ground black pepper
INSTRUCTION OF COOKINGD
1. Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the
bias. Cut the broccoli into small florets.
2. Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher
salt and plenty of fresh ground black pepper.
3. In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat.
Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally.
Taste and add a few pinches of additional salt to taste. Serve immediately.

Nutrition Fact
4 serves
Amount of serving
Calories 69
% Daily Value*
Total Fat 7.4g 9%
Saturated Fat 1g
Trans Fat 0.2g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 2.4g
Cholesterol 17mg 6%
Sodium 480mg 21%
Total Carbohydrates 26.9g 10%
Dietary Fiber 3.1g 11%
Sugars 5.5g
Protein 1.8g 12%
Potassium 326.6mg 7%
Calcium 139.5 11%
Vitamin B6 0.3 mg 18%
Magnesium 18.6 4%
Iron0.6mg 3%
Vitamin D ug
Vitamin A 274.3 ug 30%
Vitamin c 118.5 mg 132%

28
 Sauteed Green Beans Recipe
Bright green string beans are a little
underrated, if you ask us. But they make
a perfect side dish: delicious, healthy, and easy to
make.
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Yield: 4 servings

INGREDIENTS
• 1 pound fresh green beans
• 1 shallot (optional but recommended)
• 1 tablespoon olive oil or butter
• ½ teaspoon kosher salt
• 2 tablespoons fresh lemon juice (and zest of 1/2 lemon if desired)
• Fresh ground black pepper

INSTRUCTION OF COOKING
1. Trim the green beans. Mince the shallot.
2. Place the beans in a large skillet and add ⅓ cup water. Heat over medium-high
heat. Once the water starts boiling, cover the skillet and boil the beans for 4
minutes. Then uncover and cook until the water is fully evaporated, about 1 minute
or os.
3. Once all the water has cooked out, add the olive oil or butter, minced shallot
and kosher salt (take care because any additional moisture can cause the beans
to momentarily spit). Sauté for 2 minutes more until tender, stirring frequently.
4. Turn off the heat and remove the beans to a bowl. Stir in the lemon juice and if
using, top with grated lemon zest. Taste, then add plenty of fresh ground pepper
and a few additional pinches of kosher salt. Eat immediately. Leftovers store 2 to
3 days refrigerated: though the bright green color is lost, they still taste delicious.

Nutrition Fact
4 serves
Amount of serving
Calories 141
% Daily Value*
Total Fat 3.8g 5%
Saturated Fat 0.6g
Trans Fat 0.2g
Polyunsaturated Fat 0.8g
Vitamin B12 0ug
Cholesterol 17mg 6%
Sodium 480mg 21%
Total Carbohydrates 8.8g 3%
Dietary Fiber 3.2g 11%
Sugars 5.5g
Protein 2.2g 4%
Potassium 255.5mg 5%
Calcium 139.5 mg 11%
Vitamin B6 0.3 mg 18%
Magnesium 18.6 4%
Iron0.6mg 3%
Vitamin D ug
Vitamin A 274.3 ug 30%
Vitamin c 17mg 19%

29
 Perfect Sauteed Cabbage
Recipe
Lemon, garlic and black pepper take it to
rockstar veggie status. You’ll love this tasty way to
prepare cabbage: it makes an easy side dish for any
meal.

• Prep Time: 5 minutes

• Cook Time: 10 minutes
• Yield: 3 to 4 servings

INGREDIENTS
• 10 cups green cabbage (about 1 1/4 to 1 1/2 pounds cabbage)
• 2 tablespoons olive oil
• 1 tablespoon butter (optional)
• ¼ teaspoon garlic powder
• 1 teaspoon kosher salt
• Fresh ground black pepper
• 2 to 3 teaspoons fresh lemon juice (1/4 lemon or two wedges)

INSTRUCTIONOF COOKING
1. Thinly slice the cabbage and measure out 10 cups.
2. In a large skillet, heat the olive oil and butter. Add the cabbage, garlic
powder, kosher salt, and plenty of black pepper. Saute 8 to 10 minutes until wilted
and tender.
3. When it’s done, squeeze in the juice from 2 lemon wedges. Taste and adjust
flavors as necessary.

Nutrition Fact
4 serves
Amount of serving
Calories 109
% Daily Value*
Total Fat 10.1g 13%
Saturated Fat 2.9g
Trans Fat 0.2g
Polyunsaturated Fat 0.8g
Vitamin B12 0ug
Cholesterol 17mg 6%
Sodium 480mg 21%
Total Carbohydrates 12.9g 5%
Dietary Fiber 5.6g 20%
Sugars 7.1g
Protein 2.9g 6%
Potassium 379.1mg 8%
Calcium 89.9 mg 7%
Vitamin B6 0.3 mg 18%
Magnesium 26.8mg 6%
Iron1mg 6%
Vitamin D ug 0%
Vitamin A 35.4 ug 4%
Vitamin c 17mg 19%

30
 Perfect Sauteed Zucchini
Recipe
Oregano and garlic make a pop of savory
flavor, and grated Parmesan cheese takes it over
the top. It’s beyond easy, and the best zucchini
side dish we’ve had.
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Yield: 4 servings

INGREDIENTS
• 1 3/4 pounds zucchini (2 medium large or 3 to 4 small)
• 2 tablespoons olive oil or butter
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon oregano
• ½ teaspoon kosher salt
• 2 tablespoons grated Parmesan cheese (optional)
• Finely chopped fresh basil, if desired (optional)

INSTRUCTION OF COOKING

1. Slice the zucchini into 1/4-inch thick rounds.

2. In your largest skillet, heat the olive oil or butter over medium high heat. Add the
zucchini slices, then stir in the garlic powder, oregano, and salt, flipping and stirring
to get all the slices covered.
3. Cover the skillet and cook for 1 minute, then uncover and stir. Cover again for 1
minute and uncover and stir, moving slices to the bottom layer as necessary so
that they can get browned.
4. Keep the pan uncovered and cook about 6 to 8 more minutes until most of the
zucchini are tender and browned, continuing to flip the zucchini and move them to
the bottom layer so they cook evenly.
5. Serve immediately, topped with Parmesan cheese and fresh basil if desired.

Nutrition Fact
4 serves
Amount of serving
Calories 75
% Daily Value*
Total Fat 7.7g 10%
Saturated Fat 1.4g

Polyunsaturated Fat 0.8g

Vitamin B12 0ug
Cholesterol 17mg 6%
Sodium 480mg 21%
Total Carbohydrates 1g 0%
Dietary Fiber 0.3g 1%
Sugars 0.1g
Protein 1.3g 3%
Potassium 379.1mg 8%
Calcium 89.9 mg 7%

31
Salad Dishes

32
 Taco Salad Recipe
This taco salad is a tasty twist on the
conventional taco salad. And the children have fun
helping me prepare all the extras before we mix it
all together! You can also place the spicy beef and
toppings in individual serving bowls and allow
people to assemble their own salads.
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins
• Servings: 8

INGREDIENTS
• 1 pound lean ground beef
• 1 (16 ounce) can chili beans
• 1 (16 ounce) bottle French dressing
• 1 (1.25 ounce) package taco seasoning mix
• 1 (14.5 ounce) package tortilla chips
• 1 head iceberg lettuce, shredded
• 2 cups shredded Cheddar cheese
• 1 cup chopped tomatoes
• ½ cup prepared salsa
• 4 tablespoons sour cream

INSTRUCTION OF COOKING
1. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot
skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in
chili beans, French-style dressing, and seasoning mix. Fill the empty dressing bottle
2/3 full of water and add to the skillet. Bring to a boil, reduce heat, and simmer for 15
minutes.
2. Crush the bag of chips, open the bag, and toss crushed chips into a large bowl.
3. Add cheese, and tomatoes. Pour meat mixture into the bowl; mix well.
4. Top with lettuce, salsa, and sour cream.

Nutrition Fact
8 servings
Amount of serving
Calories 846
% Daily Value*
Total Fat 57g 72%
Saturated Fat 15g 77 %
Trans Fat 0.2g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 2.4g
Cholesterol 70mg 23%
Sodium 1580mg 69%
Total Carbohydrates 60g 22%
Dietary Fiber 7g 24%
Sugars 14g
Protein 6.1g 12%
Calcium 341mg 26%
Vitamin C 7mg 34%

33
 Quick Italian Pasta Salad
Recipe
This Italian pasta salad with salami, bell
peppers, and mozzarella is quick to make and full
of flavor.
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Servings: 12

INGREDIENTS
• 1 (12 ounce) package tri-color rotini pasta
• ¾ pound Italian salami, finely diced
• ½ green bell pepper, sliced
• ½ red bell pepper, sliced
• ½ red onion, chopped
• 1 (6 ounce) can sliced black olives
• 8 ounces small fresh mozzarella balls (ciliegine)
• 1 cup Italian-style salad dressing
• 3 (.7 ounce) packages dry Italian-style salad dressing mix, or to taste
• ½ cup shredded Parmesan cheese
INSTRUCTION OF COOKING
1. Bring a large pot of lightly salted water to a boil. Cook rotini pasta at a boil until tender
yet firm to the bite, about 8 minutes. Drain and rinse with cold water until cool.
2. Combine pasta, salami, bell peppers, onion, mozzarella balls, and olives in a large
bowl. Add salad dressing and toss to coat.
3. Season pasta salad with dry salad dressing mix and stir to combine. Sprinkle with
Parmesan cheese before serving.

Nutrition Fact
12 servings
Amount of serving
Calories 846
% Daily Value*
Total Fat 21g 27%
Saturated Fat 7g 37 %
Trans Fat 0.2g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 2.4g
Cholesterol 46mg 15%
Sodium 1893mg 82%
Total Carbohydrates 28g 11%
Dietary Fiber 2g 6%
Sugars 5g
Protein 15g 12%
Calcium 61mg 5%
Vitamin C 11mg 5%
Potassium 210mg 4%

34
 California Spaghetti
Salad Recipe
This is an easy pasta dish that makes
use of any leftover veggies you may have
on hand. You can increase, decrease, or
sub out any veggies you wish. Some
excellent additions to this recipe would be
bell peppers, mushrooms, olives, zucchini,
cauliflower the possibilities are endless. Do
be sure to allow this to chill for several
hours before serving.
• Prep Time: 15 mins
• Cook Time: 10 mins
• Cool Time: 3 hours
• Total Time: 3 hours and 25 minutes
• Servings: 4

INGREDIENTS
Dressing:
• 2 tablespoons white wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons freshly grated Parmesan cheese
• 2 ½ teaspoons Italian seasoning
• 1 ½ teaspoons honey
• 1 clove minced garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon dried basil
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ⅓ cup olive oil
Salad:
• 1 pound thin spaghetti
• 1 cup baby spinach, rinsed and dried
• 1 cup chopped broccoli
• 1 cup frozen peas
• 1 carrot, grated
• ½ red onion, thinly sliced
• ½ cucumber, peeled and thinly sliced
• 1 Roma tomato, diced
• 4 ounces crumbled goat cheese, or to taste
• ¼ cup toasted sliced almonds, or to taste
• salt and freshly ground black pepper to taste

INSTRUCTION OF COOKING
1. Whisk together white wine vinegar, lemon juice, Parmesan cheese, Italian
seasoning, honey, garlic, Dijon mustard, basil, salt, and pepper in a small bowl until
well combined. Gradually mix in olive oil, whisking constantly. Set dressing aside.

35
 2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water,
stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. While spaghetti cook, prepare all the vegetables. Combine spinach, broccoli, peas,
carrot, red onion, cucumber, and tomato in a large bowl.
4. Drain pasta, and add to the bowl with the vegetables. Toss pasta and veggies
together. Pour dressing over pasta and veggies and toss until thoroughly combined.
Add in goat cheese and almonds and toss again to combine.
5. Cover pasta, and chill in the fridge for at least 3 hours to overnight. Taste pasta salad,
and season with more salt and pepper, if necessary.

Nutrition Fact
4 servings
Amount of serving
Calories 802
% Daily Value*
Total Fat 32g 41%
Saturated Fat 9g 47 %
Trans Fat 0.2g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 2.4g
Cholesterol 25mg 8%
Sodium 414mg 18%
Total Carbohydrates 102g 37%
Dietary Fiber 8g 29%
Sugars 5g
Protein 27g
Calcium 61mg 5%
Vitamin C 11mg 5%
Potassium 689mg 15%

Cauliflower and Egg Salad

Recipe
This cauliflower salad combines hard-
boiled eggs, shaved carrots, and green onions
with a creamy dressing for a side dish for any
occasion.
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 6

INGREDIENTS
• 4 cups cauliflower, broken into small florets
• 3 large hard-boiled eggs, diced
• ½ small carrot, peeled and shaved into strips using a vegetable peeler
• 3 small green onions, chopped
• 5 tablespoons sweet pickle relish
• 5 tablespoons light mayonnaise
• 1 tablespoon mustard
• salt and ground black pepper to taste

36
INSTRUCTION OF COOKING
1. Bring a large pot of lightly salted water to a boil. Cook cauliflower in boiling water
until tender, about 10 minutes; drain.
2. Mix together cauliflower, eggs, carrot, green onions, relish, mayonnaise, and
mustard in a large bowl until well combined. Season with salt and black pepper.

Nutrition Fact
6 servings
Amount of serving
Calories 116
% Daily Value*
Total Fat 7 g 9%
Saturated Fat 2g 8%
Trans Fat 0.2g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 2.4g
Cholesterol 110mg 37%
Sodium 269mg 12%
Total Carbohydrates 10g 4%
Dietary Fiber 2g 8%
Sugars 6g
Protein 5g
Calcium 33mg 3%
Vitamin C 32mg 159%
Iron 1mg 4%
Potassium 265mg 6%

Creamy Cauliflower
Salad Recipe
This cauliflower, tossed in a sweet and
slightly sour dressing with lots of other
goodies, is sure to be a crowd pleaser.
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 servings

INGREDIENTS
• 1 head cauliflower, cut into florets
• ½ cup grape tomatoes, quartered
• 3 tablespoons bacon bits
• ¼ cup shredded Cheddar cheese
• 3 hard-boiled eggs, chopped
• 1 cup mayonnaise
• ⅓ cup sugar
• 2 tablespoons vinegar
• 1 tablespoon lemon juice

37
INSTRUCTION OF COOKING
1. Place egg in a saucepan and cover with cold water. Bring water to a boil and
immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12
minutes. Remove from hot water, cool, peel, and chop.
2. Toss cauliflower florets, tomatoes, bacon bits, cheese, and eggs together in a
bowl.
3. In a separate bowl, dissolve sugar into vinegar and lemon. Whisk in mayonnaise
until thoroughly combined.
4. Pour dressing over salad, and toss gently to coat. Cover and refrigerate until well-
chilled. Toss again gently, and serve.

Nutrition Fact
6 servings
Amount of serving
Calories 408
% Daily Value*
Total Fat 35 g 44%
Saturated Fat 7g 34 %
Trans Fat 0.2g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 2.4g
Cholesterol 129mg 43%
Sodium 415mg 18%
Total Carbohydrates 19g 7%
Dietary Fiber 3g 9%
Sugars 14g
Protein 8g
Calcium 79mg 6%
Vitamin C 48mg 240%
Iron 1mg 5%
Potassium 363mg 8%

38
Desserts

39
 BAKED YOGURT CHEESECAKE WITH MANGO
JELLY RECIPE
This recipe neither has any expensive cream
cheese, not does it include any eggs.
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Chilling time: 6 hours
• Total Time: 7 hours and 15minutes
• Yield: 1 Serving

INGREDIENTS
• For the base
• 200 grams 40 Marie or digestive biscuits * see notes
• 100 grams 1/2 cup unsalted butter
• 20 grams 2 tablespoons sugar
• For the yogurt layer
• 500 grams 2 cups thick curd (or hung curd is best)
• 250 ml 1 cup fresh cream
• 397 gm 1 tin, sweetened condensed milk
• 1-2 tablespoons of sugar only if required
• 1 teaspoon vanilla extract
• For the mango jelly layer:
• 200 grams approx 3/4th cup mango pulp, mashed * see notes
• 1 packet mango jelly
• 1/3 cup hot water
• For the decoration:
• 1 mango cheek cut breadthwise into very thin slices
• mint leaves to garnish
• 6-8 blueberries to decorate

INSTRUCTION OF COOKING
1. Grease a 9″ or 10″ springform (loose bottom) pan with some butter. Keep it aside
2. Crush the biscuits in a food processor/mixer grinder or by placing them in a ziplock
bag and beating the bag using a rolling pin. Transfer this mixture into a bowl.
3. Add the butter and sugar to the bowl and microwave everything together for 1
minute. When the butter has melted, mix everything thoroughly
4. Transfer this mixture into the prepared tin and press it down firmly using a bowl or
a measuring cup with a smooth base.
5. Preheat oven to 150 degrees C and bake the base for 10 minutes. Remove and
cool for 5 mins.
6. Prepare the yogurt layer
7. Place the yogurt, cream, condensed milk and vanilla extract in a deep bowl and
whisk everything together till smooth
8. Taste the mixture and add the extra sugar (1 or 2 tbsp) only if you need a sweeter
cake. This cake is mildly sweet so it doesn’t really need any additional sugar but it
is upto you.

40
 9. Pour this mixture over the based biscuit base and bake in the preheated oven at
150 degrees C for 35-40 minutes or till the skewer inserted right in the middle
comes out clean. The cake will still be a little jiggly when you shake the pan but
the liquid inside should be cooked so increase the baking time only if required, 5
minutes at a time.
10. Remove the pan and place it on a wire rack to cool.
11. Prepare the jelly layer
12. Place the mango jelly powder in a bowl, add 1/3 cup of hot water and whisk till the
granules dissolve.
13. Add the mashed mango pulp and whisk again till smooth.
14. Pour this mixture over the baked yogurt layer. Shake the pan until the mango layer
has spread evenly.
15. Cool for 15 minutes. Cover with cling wrap and refrigerate it for 4-6 hours or till the
mango jelly has set. Overnight is best.
16. Serve
17. When the cheesecake has chilled adequately, remove from the fridge, decorate it
with mango roses prepared by swirling mango slices in circles (starting from the
smallest slice of the mango cheek), mint leaves and blueberries (or any fresh fruit
of your choice). Slice and serve immediately.

Nutrition Fact
1 serving
Amount of serving
Calories 559
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 106 %
Trans Fat 0.4g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 82mg 27%
Sodium 231mg 10%
Total Carbohydrates 63g 21%
Dietary Fiber 1g 4%
Sugars 14g
Protein 13mg 26%
Calcium 79mg 6%
Vitamin C 14mg 17%
Iron 4mg 22%
Potassium 393mg 11%
Vitamin A 1790u 36%

41
 TRADITIONAL IRISH
CHRISTMAS CAKE RECIPE
Christmas cakes are made many
different ways, but generally they are
variations on classic fruitcake. They can be
light, dark, moist, dry, heavy, spongy,
leavened, unleavened, etc. They are made in
many different shapes, with frosting, glazing,
a dusting of confectioner's sugar or plain.
• Prep Time: 40minutes
• Cook Time: 3hours
• Total Time: 3hours and 40minutes
• Yield: 4 Servings

INGREDIENTS
For the fruit Mix (To be soaked overnight)
• 450 grams (1 lb) sultanas (golden kishmish)
• 225 grams (1/2 lb) raisins (brown kishmish)
• 225 grams (1/2 lb) currants (black kishmish)
• 100 grams (4 oz) glacé cherries (candied), halved or whole, not chopped
• 50 grams (2 oz) mixed candied peel, finely chopped (I used candied papaya)
• 1/2 teaspoon mixed spice
• 1/2 teaspoon cinnamon I skipped this
• 1/2 teaspoon vanilla essence
• grated zest & juice of 1 lemon
• grated zest & juice of 1 orange
• 2 medium sized apples, finely grated
• 100 grams almonds slivered
• 1 tablespoon golden syrup
• 4 tablespoons Irish whiskey
For the cake:
• 280 grams (10 oz) unsalted butter, at room temperature
• 225 grams (8 oz) soft brown sugar
• 5 eggs
• 280 grams (10 oz) all-purpose flour (maida)
• 50 grams (2 oz) almond powder (ground almonds)
• 1/2 teaspoon salt

INSTRUCTION COOKING

1. Soak the fruit the night before you plan to bake your cake:
2. Roughly chop the sultanas, raisins and currants. Finely chop the candied peel.
Halve the glacé cherries if they are whole. Don’t chop them. Place all these dry
fruits along with the rest of the ingredients mentioned under For the fruit Mix (To
be soaked overnight) in a big bowl, mix well and cover with cling wrap.
3. Prepare the baking tin.

42
4. You will need an 8″ square or a 9″ round pan with tall, straight sides, preferably a
spring form pan. Make sure that the pan does not have handles/flat on the sides
(like the one’s by Prestige brand). This is because you will need to cover the sides
of the baking tin with baking paper to prevent the cake from burning.
5. Grease and line the base of the baking tin with baking parchment. Next, grease
and line the sides of the pan with baking parchment that extends a little over the
sides (the sides of the paper should be higher than the sides of the tin – this is
because your cake will rise much above the depth of the cake so you don’t want it
to spill over or form a muffin top).
6. Take two long sheets of baking paper and fold them in half, horizontally and cover
the tin on the outside and fasten it with a string (I managed this with stapler pins –
but make sure the pins don’t come lose and fall into your batter!). Your cake tin will
be invisible by now. Basically, you are securing the tin in such a way as if a crown
or a chef’s hat has been placed around it.
7. Cut an extra round or square piece of baking parchment and cut a cross mark in
the center. This sheet will be placed right on top of your tin to protect the batter
from browning too fast.
8. Bake the Cake – After the fruits have been soaked for at least 12 hours
9. Preheat oven to 150 degrees C (or 140 C if you are using a fan oven).
10. Sift the flour and the salt together into a bowl. Stir in the almond powder and set
aside
11. In a large bowl beat the butter and the sugar until the mixture looks pale. Add the
eggs one by one beating between each addition. If the mixture looks like it is
curdling then just add a tablespoon or two of flour.
12. When all the eggs have been beaten, add the flour in parts and fold it into the
mixture using a spatula.
13. Now mix the soaked fruits in parts, folding to incorporate. Any remaining liquid of
the fruits needs to be added as well.
14. The batter will be quite stiff – transfer it into the prepared tin and level off on all
sides using a spoon. Smoothen it in such a way that the sides are slightly higher
than the center (this is because the center will rise anyway and we don’t want much
of a dome shaped cake here)
15. Cover the top of the tin with the extra round/square sheet of baking parchment and
bake for approximately 2-1/2 to 3 hours. The baking time may vary depending on
the type/size of your oven. The original recipe called for 3-1/2 to 4-1/2 hours but I
kept an eye on the cake after 1 hour 15 mins and checked it every 20 mins
thereafter. When the skewer inserted inside comes out clean the cake is done.
16. Remove and leave the cake to cool overnight in its tin on a wire rack. Next day,
remove from the tin and peel off the parchment
17. Feeding the Cake
18. If you wish to feed the cake in the runup to Christmas, then place the cake upside
down and poke 5-6 deep holes using a wooden skewer. Pour 1/2 teaspoon of
whiskey into each of the holes.
19. Cover the cake well with parchment paper or cling film/saran wrap and place in an
airtight box

43
Nutrition Fact
4 servings
Amount of serving
Calories 362
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 44%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 59mg 20%
Sodium 148mg 6%
Total Carbohydrates 57g 19%
Dietary Fiber 4g 17%
Sugars 34g 38%
Protein 5g 10%
Calcium 52mg 5%
Vitamin C 2mg 2%
Iron 2mg 11%
Potassium 311mg 9%
Vitamin A 498IU 10%

BHAPA DOI ~ STEAMED

(OR BAKED) YOGURT
DESSERT
This dessert is a marvel. No wonder the
Bongs are crazy over it. It is one lovely
dessert to make with minimum effort and
with simple ingredients. Bhapa Doi is a
delicately sweet Bengali steamed/baked
pudding that is popular in the Bengal region.
• Prep Time: 5minutes
• Baking Time: 30minutes
• Total time: 35 minutes
• Yield: 3 Servings

INGREDIENTS
• 1 cup whole milk * see notes
• 1 cup (300 grams) sweetened condensed milk
• 1 cup hung curds/Greek yogurt * see notes
• 2 pods of cardamom husked and powdered
Other things:
• 6 oven safe ceramic/glass/earthenware ramekins/molds of minimum 150ml
capacity each

INSTRUCTION OF COOKING
1. Grease 6 ramekins lightly with butter. Preheat oven to 180 degrees C (see notes
if you wish to steam instead of bake this dessert)
2. In a bowl, whisk together the condensed milk and yogurt and add the milk until you
get a smooth mixture free of lumps. Sprinkle the cardamom powder and mix

44
 3. Pour the mixture into the prepared ramekins leaving a little gap on top (don’t fill up
to the brim). Place the ramekins in a spacious baking/roasting tin and pour boiling
water carefully from one corner of the roasting tin taking care to see that no water
gets into the ramekins. Fill until the ramekins are immersed 3/4th into the water.
This technique is called as bain-marie.
4. Carefully transfer the tin into the oven and bake for about 25-30 mins or until the
skewer/knife inserted comes out clean. Cover the mouth of the tin with a sheet of
aluminum foil if you see that dessert browning quickly.
5. Remove and cool completely before serving. You can either use a palette knife to
loosen up the dessert from the ramekins and invert them onto a serving place or
just serve the dessert in the ramekins.

Nutrition Fact
3 servings
Amount of serving
Calories 211
% Daily Value*
Total Fat 6g 9%
Saturated Fat 4g 25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 24mg 8%
Sodium 305mg 4%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 31g 34%
Protein 5g 10%
Calcium 234mg 5%
Vitamin C 2mg 23%
Iron 1mg 6%
Potassium 305mg 9%
Vitamin A 498IU 10%

Mocha Chocolate Mousse

Recipe
A delicious eggless dessert that is so easy to put
together. A perfect treat for coffee & chocolate
lovers.
• Cook Time 6 hours
• Total Time: 6 hours and 25minutes
• Servings: 12 Shot Glasses (60ml glass)

INGREDEIENTS
• 24 marshmallows regular sized
• 1 cup 240ml water
• 2 teaspoons instant coffee granules I used Bru
• 55 grams plain milk chocolate
• 300 grams double cream you can use fresh cream like Al Marai or Amul.
To garnish:
• 2-3 tablespoons chocolate grated or chopped
• whipped cream optional

45
INSTRUCTION OF COOKING
1. In a heavy based saucepan place the marshmallows, water, instant coffee and
chocolate and stir until the marshmallows melt completely and there are no lumps
- let the mixture simmer for a minute. Remove from heat and allow the mixture to
cool completely.
2. In a large bowl place the double cream and whip it using an electric whisk (or by
hand if you can manage) for about 5-6 mins or until the cream turns thick and holds
soft peaks (when you lift the whisk the cream should form stiff ends - like small
peaks and not drop). You need to beat the cream nonstop, perhaps take 3-4
second breaks in between. Don't get dejected if you feel that it is not holding shape.
Continue beating for a few more minutes.
3. When the coffee and marshmallow mixture has completely cooled down and add
it gently into the whipped cream one tablespoon at a time and continue to beat the
cream to incorporate.
4. Spoon the mixture into the serving glasses and garnish with the grated chocolate.
Cover with cling film / plastic wrap and chill for 6-24 hours before serving.

Nutrition Fact
12 servings
Amount of serving
Calories 347
% Daily Value*
Total Fat 19g 9%
Saturated Fat 4g 25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 24mg 8%
Sodium 305mg 4%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 31g 34%
Protein 5g 10%
Calcium 235mg 5%
Vitamin C 2mg 23%
Iron 1mg 6%
Potassium 305mg 9%
Vitamin A 498IU 10%

Easy Christmas Fruit

Cake Without Alcohol
This super moist and delicious fruit
cake recipe that is packed with flavor
and contains no alcohol. Perfect for
those looking for a non-alcoholic and
simple recipe.
• Prep Time: 30minutes
• Cook Time: 3hours
• Total Time: 3hours and 30minutes
• Yield: 6 servings

46
INGREDIENTS
To soak the dry fruits:
• 125 grams seedless black raisins
• 125 grams golden raisins
• 125 grams seedless dates
• 125 grams candied/glace cherries (rinsed)
• 1/2 teaspoon mixed spice
• 3/4 cup (175ml) fresh orange juice
For the batter:
• 225 grams unsalted butter, at room temperature
• 200 grams caster sugar, you may use soft brown/muscovado too
• 4 eggs, at room temperature
• zest of 1 orange
• zest of 1 lemon
• 2 tablespoons treacle/black caramel syrup
• 225 grams all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon mixed spice
• 25 grams almonds, chopped
• 25 grams walnuts, chopped

INSTRUCTION OF COOKING
1. Clean the raisins and chop up all the dry fruits into small bits. Transfer them into a
bowl and add the orange juice and mixed spice. Give everything a good mix. Either
cover the bowl with cling film or transfer the fruits into a glass or ceramic jar and
fasten the lid. Keep aside for 6-8 hours or overnight.
2. When you are ready to bake, start by greasing an 8" round baking tin with butter
and line it with baking parchment. Keep aside.
3. Preheat oven to 120 C for 15 minutes.
4. Add about 1 teaspoon of flour into the chopped nuts to keep them from sinking to
the bottom of the cake.
5. In a bowl, add the butter and sugar and beat until pale and fluffy. Now add one egg
at a time beating well after each addition.
6. Add the orange and lemon zest, stir in the treacle/black caramel and mix well.
7. Sift in the flour, baking powder, salt & mixed spice.
8. Add the soaked fruits and its liquid. Stir in the nuts rolled in flour. Fold everything
together
9. Spoon the batter into the prepared tin and bake in the preheated oven for 2-1/2 to
3 hours or till the skewer inserted comes out clean. *See notes
10. Once done, remove and place the tin on a cooling rack for 20 minutes before
unmolding the cake. Leave it uncovered till completely cooled.
11. You can now decorate it as desired with marzipan or just keep it plain.

47
Nutrition Fact
6 servings
Amount of serving
Calories 349
% Daily
Value*
Total Fat 19g 20%
Saturated Fat 4g 30%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 24mg 8%
Sodium 305mg 4%
Total Carbohydrates 31g 10%
Dietary Fiber 1g 4%
Sugars 31g 35%
Protein 5g 10%
Calcium 235mg 5%
Vitamin C 2mg 23%
Iron 1mg 6%
Potassium 305mg 9%
Vitamin A 498IU 11%

48
Beverages

49
 Cowboy Cocktail, Salty Dog
with Saddle Leather
This cocktail has been on the menu of Denver's
Famous Fort Restaurant since 1963. The "saddle
leather" is a stick of buffalo or beef jerky garnishing
each glass.

• Prep Time: 10minutes

• Cook Time: 0minutes
• Total Time: 10minutes
• Servings: 4

Ingredients
• 2 1/2 cups Grapefruit juice
• 6 ounces gin or vodka
• 1 tablespoon pink sea salt or regular salt
• 4 sticks buffalo or beef jerky for garnish. It must be pliable.
Instructions
1. Dampen each glass rim and press the rims in salt. Pour all ingredients over ice
cubes in 4 highball glasses. Stir well. Garnish with jerky and serve.

Nutrition Fact
4 servings
Amount of serving
Calories 170
% Daily Value*
Total Fat 1g
Saturated Fat 4g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 24mg
Sodium 305mg
Total Carbohydrates 16g
Dietary Fiber 1g
Sugars 31g
Protein 5g
Calcium 235mg
Vitamin C 2mg
Iron 1mg
Potassium 305mg
Vitamin A 498IU

50
 Pumpkin Pie Martini
This is a wonderful Fall themed martini
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Servings: 2

INGREDIENTS
• 2 shots Vanilla flavored vodka
• 1 cup Pumpkin Pie Cream Liqueur
• 1 cup cubed ice
• Whipped Cream for topping
• cinnamon sticks for garnish

INSTRUCTION
1. Place ice in a martini shaker.
2. Pour in liqueur and vodka and shake it good.
3. Pour into martini glasses and top with whipped cream. Garnish with a cinnamon
stick. The glass can also be rimmed with some cinnamon sugar.

Nutrition Fact
• 2 servings
• Calories: 507kcal | Carbohydrates: 55g | Protein: 1g | Fat: 1g | Saturated
Fat: 1g | Sodium: 10mg | Sugar: 55g

51
 Ranch Water Cocktail Recipe
Ranch water is a cool and refreshing drink, perfect for the
summer. Just three ingredients are needed for this easy
cocktail recipe.
• Prep Time: 2 minutes
• Total Time: 2minutes
• 1 serve

INGREDIENTS
• 2 oz fresh lime juice
• 3 oz tequila
• 2-4 oz Top Chico Depends on size of glass
• ice
INSTRUCTIONS
1. Pour in tequila and lime juice. Give it a gentle stir.
2. Fill the glass with ice.
3. Top with Topo Chico. Optional garnish with lime wedge.

Nutrition Fact
• 1 Serve
• Calories: 211kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 26mg
| Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin
C: 17mg | Calcium: 14mg | Iron: 1mg

52
 Berry bourbon lemonade
pitcher cocktail
This summer bourbon pitcher cocktail is
perfect for a crowd! With blackberries,
raspberries, bourbon, lemon and sparkling
water, it's a little bit of everything. Sweet, strong,
tart, fizzy and seriously good.

• Total Time: 25 minutes

• Yield: 8-10 servings

INGREDIENTS
• 1 cup agave nectar (or simple syrup)
• 1 cup water
• 10 oz blackberries (fresh or frozen)
• 10 oz raspberries (fresh or frozen)
• 2 cups bourbon
• 2 cups freshly squeezed lemon juice (10-14 lemons depending on their size)
• 1/2 cup Chambord or another raspberry liqueur
• 4 cups sparkling water or club soda
• Fresh mint and berries for garnish

INSTRUCTION
1. Add water and agave to a medium saucepan over medium heat. Whisk well.
2. Add berries and bring to a boil. Remove from heat and use a masher to break up
the berries. Let sit for 20-25 minutes, stirring once or twice.
3. Strain the mixture into a bowl through a fine mesh sieve, pressing berries with the
back of a spoon to remove as much liquid as possible. You should end up with 3
cups or slightly more of liquid.
4. Add berry agave mixture, bourbon, lemon juice and Chambord to a large pitcher.
Stir well to combine, and refrigerate for 4 hours, or until completely chilled.
5. To serve, you can either add the sparkling water directly to the pitcher if you are
planning on serving it all right away* or you may find it easier to add 2-3 oz to each
individual glass as you serve it. This is actually how we prefer to serve it so each
drink is a little fizzy, and that way each person can control how strong they want
their drink to be.
6. Garnish with mint and fresh berries.

Nutrition Fact
• Yield: 8-10 servings
• Calories: 190 |Sugar: 25.4 g |Sodium: 8 mg| Fat: 0.7 g| Carbohydrates: 35.5
g | Fiber: 4.9 g | Protein: 1.6 g

53
 Cinnamon Tequila Sour
This Cinnamon Tequila Sour is the perfect fall cocktail
that's made with simple ingredients like tequila,
cinnamon and lemon juice.

• Prep Time: 5minutes

• Total Time: 5minutes
• Yield: 1 Serving

INGREDIENTS

• 2 oz. tequila
• 2 tablespoon simple syrup
• 2 tablespoon lemon juice
• ¼ teaspoon cinnamon
• 1 egg white optional
• ice

INSTRUCTION
1. Add all ingredients to a cocktail shaker then shake for 30 seconds. Put into a
glass and enjoy!

Nutrition Fact
• 1 Serve
• Calories: 262kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Saturated
Fat: 1g | Sodium: 74mg | Potassium: 49mg | Fiber: 1g | Sugar: 30g | Vitamin
C: 12mg | Iron: 1mg

54