This holiday season make your family meal extra-special by recreating our signature oven roasted turkey right at home. We use a not-so-secret ingredient to ensure your turkey remains juicy and delicious while coming out golden brown.

Oven Roasted Turkey & Gravy

Preheat oven to 350 degrees F. Position rack in lower third of oven.

Rinse, dry and rough chop equal parts carrots, celery stalks and yellow or white onion, (this classic combination of vegetables is known as a mire poix) and cover the bottom of your turkey roasting pan about an inch or more deep. A pound of carrots, 1 head of celery, and a large onion should do the trick.

Remove the neck and giblet packet from inside of the turkey and set aside. Place the turkey on top of the mire poix in the roasting pan. Inside the cavity of the turkey, place a handful of fresh thyme, a tablespoon or so of whole black peppercorns, and a couple cloves of garlic. Tie legs together loosely with a piece of butcher’s twine to preserve the shape of the turkey. Add the turkey neck to the pan, beside the turkey. Pour 2-3 cups of chicken broth, white wine, water, or any combination of the three into the pan, enough to cover about ¼” deep.

Brush the turkey liberally with mayonnaise (yes, mayonnaise), making sure to coat the whole thing. Make sure to put the mayo that you’re using is in a bowl, not the original container, so that the leftover mayonnaise doesn’t get cross contaminated with raw turkey. Sprinkle the bird with kosher or sea salt, fresh ground black pepper, poultry seasoning or rubbed sage, and then dust with paprika, enough that the turkey has a light coating of red dust. The mayonnaise serves a couple of purposes: it provides a surface for the herbs and spices to stick to, and later on, as the turkey cooks, the eggs and the oil in the mayo will help the turkey to self-baste, keeping it nice and moist, and also, along with the dusting of paprika, helping it achieve a nice golden brown color.

Cover the turkey and the entire top and edges of the roasting pan with plastic wrap, and then cover that tightly with aluminum foil. The plastic wrap will seal the steam from the liquids in, and the foil will keep the plastic from melting.

Roast turkey in the preheated oven until meat thermometer inserted into thickest part of thigh registers 160 degrees F (approximately 2 ½  hours for an average sized unstuffed turkey, up to 16 pounds or so); increase oven temperature to 375F, and once it reaches that temperature, carefully remove the foil and plastic from the turkey. Roast uncovered for another 30 minutes or so, or until the turkey has browned and a thermometer inserted into the thickest part of the thigh reads 165 degrees F. Transfer turkey to a serving platter. Loosely cover turkey with aluminum foil and let it rest at room temperature for about 15 minutes. Reserve vegetable/liquid mixture in the roasting pan for gravy.

For the gravy

Mix ¼ cup olive oil or melted butter and 1/3 cup flour in small mixing bowl bowl to form a roux (smooth paste).Strain juices from the turkey roasting pan into a large measuring cup, pressing on the mire poix with the back of spoon to extract all liquid from the (now) soft cooked veggies. Use a large spoon or a ladle to skim excess fat off the top of the pan juices. Add enough chicken broth to pan juices to measure three cups. Transfer liquid to heavy medium saucepan and bring to boil. Whisk the roux into the boiling broth mixture. Boil over medium high heat, whisking occasionally, until the gravy reaches a sauce like consistency (thick enough to coat the back of a spoon), about 10 minutes. Season gravy to taste with salt and pepper.

Ingredients

• 1 lb. tuna, cut into 4 equal portions
• ¼ cup sesame seeds 
• ½ cup Daikon Salad
• 1 cup Edamame Purée
• Pinch of kosher salt to taste
• Pinch of ground black pepper 

Edamame Purée Ingredients

• 3 cups edamame beans
• 1 cup onion, chopped
• 2 garlic cloves, chopped
• 2 tbsp. cilantro
• 2 tbsp. lime juice
• 1 tsp. miso paste
• 1 tsp. Sriracha sauce
• 1 ½ cups soy, rice, or almond milk
• ¼ cup olive oil
• 1 tsp. kosher salt
• ½ tsp. ground black pepper

Daikon Salad Ingredients 

• ½ cup red cabbage, shaved thin
• ½ cup daikon radish, julienne thin 
• ¼ cup carrots, julienne thin
• ¼ cup daikon radish sprouts
• 1 tbsp. red pepper, cut into strips
• 1 tbsp. yellow bell pepper, seeded and cut into strips
• 2 tbsp. cilantro, rinsed and rough-chopped
• 2 tbsp. mint leaves, chiffonade
• ¼ cup seasoned rice vinegar
• 2 tbsp. tamari

Directions

1. Season tuna with salt and pepper. Coat with sesame seeds and pan-sear both sides until desired temperature is reached. 
2. Mix Daikon Salad. In the center of the plate, place purée and top with tuna and salad. 

Edamame Purée Directions

1. Cook garlic, onions, and edamame until tender. 
2. Place in blender with cilantro, lime juice, salt and pepper, miso, Sriracha, soy milk, and olive oil. Purée until smooth. 

Daikon Salad Directions

1. Blend tamari (soy sauce) and rice vinegar together, mixing well. 
2. In a separate bowl, mix together all other ingredients. Then pour in vinegar/soy sauce mixture and again mix well. 

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 466/33/41/22/12

Ingredients

• 2 large eggs
• 2 tsp. cheddar cheese, grated
• 2 tbsp. asparagus, trimmed, cut into one-inch pieces
• 1 tbsp. red onions, julienned
• 2 tbsp. grape tomatoes, diced
• 1 tsp. canola oil
  

Directions

1. Preheat a small non-stick omelet pan over medium-high heat. Add half of the canola oil and then the red onions and cook until they begin to caramelize, about 45 seconds. Add asparagus and continue to sauté for another 30 seconds, then add tomatoes and sauté for another 30-45 seconds.
2. Set the mixture aside, carefully wipe the pan out with a paper towel, and put back on medium heat. 
3. In a small bowl, beat the eggs with a whisk. Add the remaining oil and pour in the beaten eggs. Allow them to sit in the pan without stirring them until they begin to pull away from the edge of the pan, about 1 minute. 
4. Use a heat-resistant rubber spatula to gently pull the eggs away from the edges of the pan, and tip the pan slightly to allow the uncooked egg mixture to contact the bottom of the pan. Keep doing this until the eggs are set, about 4-5 minutes. 
5. Slip the spatula under the omelet and carefully flip over. Sprinkle with cheese and allow to cook for another 45-60 seconds.
6. Lay the omelet out on a plate and spoon the onions, asparagus, and tomatoes onto one half. Gently fold over and serve.   

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 215/2/14/16/trace

Ingredients

• 1 lb. sea bass
• 1 lb. spinach
• 1 ½ tsp. canola oil 
• Pinch of kosher salt
• Pinch of ground black pepper

Smoky Romesco Sauce Ingredients 

• 1 ¾ cups red bell peppers, roasted, peeled, seeded
• 1 tsp. smoked Spanish paprika
• 1 tsp. kosher salt
• 1 ½ cups tomatoes, roasted, peeled, quartered
• ¼ tsp. crushed red pepper flakes or chipotle powder
• 3 ½ tbsp. raw almonds, sliced
• 1 ½ tsp. garlic cloves, chopped
• 2 ¾ tbsp. extra virgin olive oil
• 2 ¾ tbsp. sherry vinegar

Parsnip Purée Ingredients

• 1 ¼ lbs. parsnips, peeled and cut into large pieces
• 1 tbsp. extra virgin olive oil
• ⅛ tsp. kosher salt
• ¾ lb. Yukon gold potatoes, peeled and chopped
• Pinch of ground black pepper
  

Directions

1. Preheat oven to 425º F. Preheat large oven-safe sauté pan over high heat. Add a small pinch of kosher salt and ground black pepper to both sides of sea bass fillets. 
2. Add 1 tsp. of canola or olive oil to pan, then gently lay the fish in the pan and sauté for approximately 3 minutes. Use a spatula to gently turn the fillets over and cook until golden brown, about 4 minutes. Place fish in the oven and bake until cooked through, about 5 minutes. 
3. For the spinach, preheat a large sauté pan over high heat. Add ½ tsp of canola oil. Add the spinach to the pan and cook until completely wilted, stirring continuously, about 2 minutes. Season to taste with a pinch of kosher salt and pepper. 
4. To serve, spoon Parsnip Pureé into the middle of each of four plates and top with the fish. Ladle Smoky Romesco Sauce over the fish and top with wilted spinach. Garnish the dish with freshly zested lemon and toasted sliced almonds.               

Smoky Romesco Sauce Directions

1. Core tomatoes and then score tops with a shallow X. Coat lightly with oil. Place on a baking sheet and roast in oven until skin starts to wrinkle, about 6-7 minutes. 
2. Remove from the oven and allow to cool slightly. Once cooled, gently peel and remove the skin from the tomatoes, starting at the concerns of the X and pulling down. Discard the skin. 
3. Lightly coat peppers with oil. Place whole peppers on a baking sheet and bake until the skin splits and the peppers begin to wrinkle, about 12-14 minutes. 
4. Carefully transfer peppers to a paper or plastic bag, seal, and allow to cool for about 15 minutes. Remove from bag; peel, seed, and core peppers. 
5. Combine all ingredients in a blender or food processor and blend until smooth, about 2 minutes. Make sure to cover the blender tightly and start blending on low, gradually increasing speed as needed. 
6. Pour into a small, heavy-bottomed saucepot and simmer for 10-12 minutes over low-medium heat, stirring occasionally. Adjust seasoning as desired. Remove from heat and serve. 

Parsnip Purée Directions

1. Put the parsnips and potatoes in a pot with enough water to cover the tops and bring to a boil. 
2. Reduce heat to low-medium simmer and cook until completely tender, about 30-40 minutes. 
3. Drain the potato/parsnip mixture into a colander or other strainer, then place into a food processor or an electric mixer along with the salt, pepper, and olive oil. Mix until smooth, scraping down the sides of the mixing bowl as needed. Alternately, a hand-cranked food mill (ricer) works very well for mixing and mashing. 
4. Hold warm until ready to serve. 

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 259/28/26/5/7

Ingredients

• 1 ½ lbs. tempeh
• ¾ cup rice vinegar
• 1 ¼ cups ginger ale
• 1 tbsp. garlic, minced
• 1 tbsp. salt
• 1 tbsp. amino acid, Bragg brand
• ⅛ cup ginger root, grated
• 6 shishito peppers

Jade Matcha Rice Ingredients

• ½ cup jade rice
• ½ tsp. salt
• ¾ cup water
• ½ tsp. matcha tea powder

Miso Kaffir Sriracha Sauce Ingredients 

• ⅛ cup white miso
• 1 ½ tbsp. chili sauce, Mae Ploy brand
• ¾ cup olive oil
• ⅛ cup lemongrass, sliced 
• 6 kaffir lime leaves
• ½ cup lime juice
• 1 ½ tbsp. sriracha chili sauce
• ¾ tsp. garlic, minced

Roasted Red Radishes Ingredients

• 2 cups red radish slices
• 1 tsp. salt and pepper 
• ⅛ cup olive oil

Directions

1. Mix all ingredients aside from the shishito peppers in a medium-size bowl. Add tempeh and marinate for 2-3 hours.
2. Slice tempeh and grill on an oiled and seasoned, preheated grill.
3. Place a small amount of Miso Kaffir Sriracha Sauce in a zigzag pattern on the plate. 
4. Place 2 oz. of Jade Matcha Rice in the middle of the sauce pattern, then lean the chicken on the rice. Top with Roasted Red Radishes and a dab of sauce. 
5. Fire-roast shishito peppers on grill and then place on top of the roasted radishes.

Jade Matcha Rice Directions

1. Mix rice with all ingredients in a small saucepan. 
2. Bring to a boil, cover with a lid, and turn temperature down to low. Cook until it is absorbed, about 30-40 minutes.

Miso Kaffir Sriracha Sauce Directions

1. Combine all ingredients into blender except oil and kaffir leaves. Blend on medium speed.
2. Add oil in slowly, then add leaves. Blend until leaves are broken up into small bits.

Roasted Red Radishes Directions

1. Preheat oven to 400°F. 
2. Slice radishes to a medium thickness. Toss with oil, salt, and pepper. 
3. Spread on sheet pan and roast for 10-11 minutes.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 253/27/22/9/trace

Ingredients 

• 2 lbs. skinless chicken, trimmed (dark meat and boneless thigh)
• 1 ¼ cups ginger ale
• ¾ cup rice vinegar
• 1 tbsp. salt
• 1 tbsp. garlic, minced
• ⅛ cup ginger root, grated
• 1 tbsp. amino acid, Bragg brand
• 6 shishito peppers

Jade Matcha Rice Ingredients

• ½ cup jade rice
• ½ tsp. salt
• ¾ cup water
• ½ tsp. matcha tea powder

Miso Kaffir Sriracha Sauce Ingredients

• ⅛ cup white miso
• 1 ½ tbsp. chili sauce, Mae Ploy brand
• ¾ cup olive oil
• ⅛ cup lemongrass, sliced 
• 6 kaffir lime leaves
• ½ cup lime juice
• 1 ½ tbsp. sriracha chili sauce
• ¾ tsp. garlic, minced

Roasted Red Radishes Ingredients

• 2 cups red radish slices
• 1 tsp. salt and pepper 
• ⅛ cup olive oil
  

Directions

1. Mix all ingredients aside from the shishito peppers in a medium-size bowl. Add chicken thighs and marinate for 2-3 hours.
2. Remove from marinade and place on oiled and seasoned grill. Grill until cooked through, temperature reaching 165°F.
3. Place a small amount of Miso Kaffir Sriracha Sauce in a zigzag pattern on the plate. 
4. Place 2 oz. of Jade Matcha Rice in the middle of the sauce pattern, then lean the chicken on the rice. Top with Roasted Red Radishes and a dab of sauce. 
5. Fire-roast shishito peppers on grill and then place on top of the roasted radishes.

Jade Matcha Rice Directions

1. Mix rice with all ingredients in a small saucepan. 
2. Bring to a boil, cover with a lid, and turn temperature down to low. Cook until absorbed, about 30-40 minutes.

Miso Kaffir Sriracha Sauce Directions

1. Combine all ingredients into blender except oil and kaffir leaves. Blend on medium speed.
2. Add oil in slowly, then add leaves. Blend until leaves are broken up into small bits.

Roasted Red Radishes Directions

1. Preheat oven to 400°F. 
2. Slice radishes to a medium thickness. Toss with oil, salt, and pepper. 
3. Spread on sheet pan and roast for 10-11 minutes.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 217/7/31/7/trace

Ingredients

• 1/4 cup Red Mountain Guacamole (recipe below)
• 1 cup Red Mountain Pico de Gallo (recipe below)
• 1 cup Sonoran style black beans (recipe below)
• 2 tsp. cotija cheese
• 8 corn tortillas, about 4” 
• 2 cups red cabbage, shredded
• 1 tbsp. fresh-squeezed lime juice
• 1 tbsp. cilantro leaves, rinsed and rough chopped
• 1 pound tempeh
• 1/2 tsp. olive oil (you can also use canola, avocado, or grapeseed oil)
• 1 cup yellow onion, finely chopped
• 1 tsp. garlic clove, finely minced 
• 1 cup low sodium V8 juice
• 1 tsp. dark chili powder 
• 1/2 tsp. ground coriander 
• 1/2 tsp. ground cumin
• 2 tsp. cilantro leaves, rinsed and rough-chopped

Directions

1. Preheat a large sauté pan on high heat. Add oil, then onion to the pan. Sauté until onions begin to soften slightly and become aromatic, about 1 ½ to 2 minutes.
2. Add garlic, reduce heat to medium high, and sauté for another 45 seconds or until garlic is aromatic and golden brown.
3. Add crumbled tempeh and spices. Sauté until tempeh has browned, approximately 2-3 minutes. Add in V8 juice and cilantro. Simmer for about 5 minutes. The liquid should reduce and the mixture should have a texture similar to ground beef taco meat.
4. Combine cabbage, lime juice, and cilantro in a small bowl and mix well. Allow to sit for 5 minutes.
5. Lightly char corn tortillas on both sides over an open flame or a hot skillet, then lay flat on a plate and place about 1/4 cup of tempeh crumbles in the center of each tortilla.
6. Top tacos with guacamole, pico de gallo, cilantro lime cabbage, and a pinch of crumbled cotija cheese. Add Sonoran style black beans to plate, garnish with lime wedges, and serve.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 461/51/28/20/9

Red Mountain Pico de Gallo

Ingredients‍

• 2 ¼ cups tomatoes, cored and diced 
• 3/4 cup red onion, minced
• 3 tbsp. fresh lime juice
• 1 ½ tbsp. cilantro, chopped 
• 1/2 tsp. chili powder
• 1 tbsp. Serrano pepper, stemmed, seeded, and finely diced
• 1/2 tsp. ground coriander 
• 1/2 tsp. ground cumin
• 1/2 tsp. kosher salt

Directions

1. Combine all ingredients in an appropriately sized mixing bowl and stir together. Adjust seasoning to taste.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 12/3/trace/trace/trace

Red Mountain Guacamole

Ingredients

• 1 ¼ cups avocado, seeded and peeled 
• 1 ¼ tsp. red onion, minced
• 1 ¼ tbsp. tomato, diced
• 2 ½ tsp. Serrano pepper, stemmed and finely diced (you can leave the seeds)
• 1 ¼ tbsp. cilantro, chopped
• 2 ½ tsp. fresh-squeezed lemon juice
• 1/4 tsp. kosher salt
• 1/4 tsp. ground coriander 
• 1/4 tsp. ground cumin

Directions

1. Mash avocado in mixing bowl or process in a food processor until only slightly chunky. Add remaining ingredients and mix well. Adjust seasoning to taste. Serve immediately.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 31/2/1/4/2

Sonoran Style Black Beans

Ingredients  

• 3/4 tsp. canola oil
• 1 ½ cups raw black beans
• 6 cups vegetable stock or water 
• 6 tbsp. red onion, chopped
• 1 ½ tbsp. garlic, freshly chopped
• 1/2 tsp. Serrano pepper, stemmed, seeded, and finely diced
• 1 ½ tbsp. cilantro, rinsed and chopped
• 1/4 tsp. kosher salt

Directions

1. Spread raw beans out on a sheet pan and pick through to remove any rocks or broken beans.
2. Soak overnight with 4 times as much cold water as there are beans.
3. Discard liquid and place beans in a soup pot. Heat soup pot over high heat.
4. Add oil and sauté onion, garlic, and peppers. Add beans and vegetable stock and simmer over medium heat until beans are tender but not mushy. Stir in cilantro and salt and hold hot until ready to serve.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 42/8/2/trace/2

Ingredients

• 1 ¼ lb. New Zealand lamb racks (four 4-5 bone racks)
• 4 servings Sun-Dried Tomato Cabernet Demi-Glace (recipe below)
• 4 servings Purple Mashed Potatoes with Neufchâtel and Mint (recipe below)
• 1 tsp. tarragon leaves
• 1 tsp. Italian flat-leaf parsley
• 1/4 cup Dijon mustard
• 2 tsp. canola oil
• 1 tsp. fresh basil leaves
• 1 tsp. Herbs de Provence
• 1 tsp. fresh oregano leaves
• 1/3 cup raw pepitas (pumpkin seeds)
• 1/2 tsp. fresh thyme leaves
• 2 tsp. fresh basil leaves
• kosher salt to taste
• ground black pepper to taste

Directions

1. Combine all fresh herbs and half of the Dijon mustard in a food processor. Purée until herbs are completely chopped and the mustard is bright green, then add in remaining mustard and process until fully incorporated. Place in a bowl and save for later.
2. Place raw pepitas in a food processor along with Herbs de Provence. Pulse until they are roughly chopped, but still recognizable as pumpkin seeds.
3. Trim lamb racks of the fat caps, then season lightly with salt and pepper. Preheat sauté pan over high heat and add the oil. Gently add the lamb and cook, turning until well browned; 3-4 minutes on the meaty side and about a minute on the bony side. Remove pan from heat and lamb from the pan.
4. Brush each rack with 1 tbsp. of the herb mustard, coating the entire rack except for the bare bones. Lightly crust the racks in the chopped pepita mixture and put the racks back in the sauté pan. Bake at 350˚F for about 12-15 minutes for medium-rare.
5. Remove from the oven and allow to rest for one minute.  
6. To plate, cut racks into a 2-bone chop, sauce the plate at 6 o’clock, pipe 1/4 cup of the potatoes in the center of the plate, and arrange the chops outside of the potatoes. (Other meats such as steak or chicken may be substituted for lamb.)

Purple Mashed Potatoes with Neufchâtel and Mint

Ingredients

• 3 cups purple potatoes, peeled and sliced
• 1 tbsp. olive oil
• 3 oz. Neufchâtel cheese
• 1 pinch kosher salt
• 1/4 cup mint leaves, chiffonade sliced
• 1 pinch freshly ground black pepper
• 1/4 cup 1% low-fat milk

Directions

1. Place the peeled and sliced potatoes in a medium saucepan and add enough cold water to cover them by about one inch. Bring to a high boil over high heat, then reduce heat and cook at a low boil until the potatoes are fork tender (but not falling apart); about 20 minutes.
2. Remove the potatoes from the water, place in a bowl, and whip together with remaining ingredients until the Neufchâtel is just starting to combine with the other ingredients.
3. Hold hot until ready to serve.

Sun-Dried Tomato Cabernet Demi-Glace

Ingredients

• 2 tsp. canola oil
• 6 sprigs thyme
• 1/4 cup shallots, thin julienne cut
• 2 cups Cabernet Sauvignon
• 1/4 cup sun-dried tomatoes, refreshed in water
• 3 cups veal stock
• 3/4 tsp. whole black peppercorns

Directions

1. Cut sun-dried tomatoes into small strips (julienne). In a piece of cheesecloth, loosely wrap black peppercorns and fresh thyme sprigs. Tie shut with a piece of butcher twine or other string.
2. Preheat saucepan over high heat and add 2 tsp. canola oil. Add shallots and sauté over high heat until the shallots start to soften; 1-2 minutes.
3. Add Cabernet Sauvignon to the pot to deglaze, then add the re-hydrated sun-dried tomatoes and the parcel of thyme and peppercorns; bring to a boil. Lower heat and simmer until reduced to about 1/4 cup in volume.  
4. Add the veal stock and cook until reduced to a syrupy consistency (thick enough to coat the back of a spoon). Remove cheesecloth bundle and discard.
5. Hold sauce at warm until ready to serve.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 477/9/83/33/14

Ingredients

• 2 lbs. boneless and skinless chicken breast
• ½ cup peaches, medium diced
• ¼ cup black beans, cooked, cooled, and drained
• 1 tbsp. cilantro, rinsed and rough chopped
• 1 batch achiote orange marinade (recipe below)
• 2 tbsp. red bell peppers, small diced
• 1 ½ tsp. raspberry vinegar

Achiote Orange Marinade Ingredients

• 2 tbsp. olive oil
• ½ cup orange juice
• 2 tbsp. honey
• 1 tbsp. achiote paste
• 3 tbsp. lime juice
• salt and pepper to taste

Directions

1. Combine chicken and achiote orange marinade and place in the refrigerator to marinate for at least an hour, or until the chicken starts to take on the pinkish-red color of the marinade.
2. To prepare relish, combine peaches, black beans, red peppers, cilantro, and raspberry vinegar in a small mixing bowl and place in the refrigerator.
3. Remove chicken from marinade and discard marinade. Grill or sear chicken and cook to internal temperature of 165°F.
4. Stir the relish and spoon over the top of each breast before serving.

Achiote Orange Marinade Directions

1. Combine all ingredients in a blender until fully mixed together.
2. Use as a marinade for poultry, pork, seafood, or beef. Note: achiote paste can be found in most Latin grocery stores.

Nutritional Key: Calories 147 / Carbs 3g / Protein 26g / Fat 3g / Fiber 1g

Mango Habanero Glazed Shrimp Skewers Ingredients

• 1 lb. raw shrimp, peeled, deveined, tail on 13-14 count
• 4 servings coconut infused black forbidden rice (recipe follows)
• 4 servings mango habanero glaze (recipe follows)
• 4 servings green onion crema (recipe follows)
  

Coconut Infused Black Forbidden Rice Ingredients

• ⅓ cup black rice
• 1 ¼ cups coconut milk
• ½ cup water
  

Mango Habanero Glaze Ingredients

• ½ tsp. canola oil
• 1 cup white wine vinegar
• ½ cup yellow onion, peeled and chopped
• 2 tbsp. honey
• ½ tbsp. garlic cloves, chopped
• 6 cups fresh or frozen mango, peeled, seeded, and chopped
• 1 habanero pepper
• 1 cup water

Green Onion Crema Ingredients

• 1 cup green onion, tops only
• ¼ cup cold water
• ¼ cup mayonnaise
• ½ egg yolk

Mango Habanero Glazed Shrimp Skewers Directions

• Prepare coconut infused black forbidden rice, mango habanero glaze, and green onion crema. Set aside warm or at room temperature.
• Arrange shrimp into pairs of “S”- shaped interlocked head-to-tail pinwheels (or a yin/yang of shrimp, if you will).  
• Insert a metal or pre-soaked bamboo skewer just above the tail of one of the shrimp and push it through the head of the second shrimp, then the head of the first shrimp, and finally out the tail of the other shrimp. The shrimps should fit together tightly.
• Preheat grill on high heat (hot enough so that you can’t hold your hand above it for more than a few seconds). Rub the grill with an oil-soaked paper towel to help prevent sticking.
• Season shrimp with salt and pepper and place directly on the grill. Grill until shrimp begin to turn pink around the edges; about 2 minutes. Flip the shrimp over and repeat.
• When the shrimp is completely pink, lightly brush on a small amount of the mango habanero glaze and continue cooking for another minute or so.
• Remove from the grill. Scoop ¼ cup of rice, and spoon about 2 tbsp. of mango habanero glaze and 2 tsp. of green onion crema, onto a plate. Place the grilled shrimp skewer on top of the rice.

Coconut Infused Black Forbidden Directions

• Combine coconut milk, rice, and ¼ cup cold water in a saucepot. Cover and bring to a simmer over medium heat. Stir occasionally.
• As rice starts to cook dry, stir in remaining ¼ cup of hot water and continue to cook until most liquid is gone. Note that black rice tends to cook up fairly firm to the bite, but should not be crunchy or hard.
• Add additional water or coconut milk and continue cooking as necessary to ensure proper texture. A rice cooker may be used in place of a saucepot.

Mango Habanero Glaze Directions

• Preheat large saucepot over medium-high flame. Add oil and onion and sauté until soft, stirring occasionally. Add garlic and cook for about 30 seconds, or until the aroma of the garlic is released.
• Carefully cut a slit in the fresh habanero pepper. Be sure not to touch the cut area and wash your hands thoroughly afterwards.
• Add the pepper, mango, and water to the onion-garlic mixture in the saucepot. Bring to a simmer, stirring often until the mango gets soft and most of the water evaporates (about 8-10 minutes). Add honey and vinegar, reduce heat to low, and cook until the mixture thickens slightly (5-7 minutes).
• Remove the habanero and transfer the remaining ingredients into a blender. Purée until smooth. Thin with additional warm water as needed.
• If more heat is desired, add a small piece of the habanero and blend. Otherwise, the pepper may be discarded at this point. Strain purée through mesh strainer as needed.

Green Onion Crema Directions

• Combine green onion tops (green part only) in blender with water, then purée.
• Combine with egg yolk and blend until fully incorporated. Refrigerate.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 270/30/17/10/2

Grilled Grassfed New York Strip Loin Ingredients

• 1 lb. New York strip steak, trimmed of all fat
• 4 servings Maytag Blue Cheese au gratin potatoes (recipe follows)
• 4 servings chipotle coffee demi-glace (recipe follows)
• 1 lb. green beans or asparagus spears, blanched and refreshed in cold water
• 1 tsp. garlic clove, minced
• 2 tsp. canola oil

Maytag Blue Cheese Au Gratin Potatoes Ingredients

• 1 cup half and half or light cream
• ⅓ cup egg, beaten
• ¼ cup egg white, slightly beaten
• ¼ cup parmesan cheese, freshly grated
• 2 ½ lbs. Yukon gold potatoes, peeled and thin sliced on mandolin
• 1 ½ cup Maytag or other blue cheese, crumbled

Chipotle Coffee Demi-Glace Ingredients

• 1 ½ tsp. canola oil
• 2 tsp. chipotle peppers, seeded and minced, canned or adobe sauce from the can
• ⅔ cup coffee, fresh brewed
• ⅓ cup yellow onion, peeled, small diced
• 1 cup veal stock, reduced or low-sodium beef stock

Grilled Estancia Ranch Grassfed New York Striploin Directions

• Trim all the fat and portion New York strip steaks to 4 oz. each, sprinkle lightly with salt and pepper, and grill to desired temperature.
• Preheat sauté pan over high heat, add oil and sauté garlic until it just starts to brown. Add blanched green beans or asparagus, sauté until hot, and season with salt and pepper as needed.
• Ladle 2 tsp. of demi-glace over steak. Plate and serve with green beans or asparagus and au gratin potatoes.

Maytag Blue Cheese Au Gratin Potatoes Directions

• Preheat oven to 325ºF. In mixing bowl, combine egg, egg white, half and half, parmesan cheese, and blue cheese.
• Peel potatoes and slice very thin. Use a mandolin or a slicer attachment on a food processor for best results.
• Pour egg, cheese and cream mixture over potatoes and toss to coat. Layer into greased baking dish, placing some of the blue cheese crumbles between the layers of potatoes.
• Bake covered for about 30 minutes or until potatoes are tender when pierced with a skewer or toothpick.
• Uncover and bake at 375ºF for 10 more minutes until top of the potatoes are golden brown.

Chipotle Coffee Demi-Glace Directions

• Preheat sauce pot over high heat. Add oil and onions. Sauté until onions begin to soften, add chipotles.
• Deglaze with coffee and reduce until thick and syrupy. Add veal or low-sodium beef stock, bring to a simmer over medium heat. Reduce until sauce is thick enough to coat the back of a spoon.‍

‍

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 588/58g/9g/21g/6g

Eggplant Napoleon Ingredients

• 1 each eggplant, peeled, cut into 1/4-inch slices
• 1 cup red bell pepper, roasted, peeled, seeded - about 2 average size peppers per cup
• 2 cups spinach, raw, packed
• 2 tsp. olive oil
• 1 tbsp. garlic clove, minced
• 1 cup arrabbiata sauce (see recipe below)
• 4 tbsp. vegan arugula pesto
• 4 servings vegan cashew alfredo sauce

Arrabbiata Sauce Ingredients

• 1 lb. grape tomato pureed in blender
• ¼ lb. grape tomatoes, halved, diced
• ¼ lb. red onion, chopped
• 1 ⅓ tbsp. garlic clove, minced
• 1 tsp. chili pepper flakes
• 2 tbsp. basil leaves, fresh, chopped
• 2 tbsp. oregano, fresh, chopped
• 1 tsp. to taste salt
• 1 tsp. to tast black pepper
• 2 tsp. olive oil

Eggplant Napoleon Directions

1. For Pepper: Turn gas burner on high. Place peppers on the burner and roast until skin is black, then use a pair of tongs to rotate the pepper. Repeat until the entire pepper is black.
2. Using tongs, carefully remove pepper from the flame and place in a paper bag or in a bowl to cool. If using a bowl, cover with a kitchen towel.
3. To peel, place the pepper under cool running water and remove skin. Be careful, as the inside of the pepper will be very hot for several minutes after it comes off the flame.
4. Peel, deseed, and cut into 3 pieces.
5. Spray eggplant with oil on both sides, sprinkle a small amount of salt and pepper mix on one side. Grill on open grill. 3 slices per serving.
6. In a separate pan sauté spinach and garlic in oil. Lightly season with salt and pepper.
7. To serve: Place 1 tablespoon of heated arrabiatta sauce on the base of the plate. Place 1 slice of eggplant on top of the arrabiatta sauce.
8. Top eggplant slice with sautéed garlic spinach, add another slice of eggplant, top with roasted red bell pepper and a tablespoon of arugula pesto then the last slice of eggplant topped with a tablespoon of arrabiatta sauce and a zigzag of cashew alfredo.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 154/14g/4g/10g/6g

Arrabbiata Sauce Directions

1. Puree 1 pound of grape tomatoes in blender with two teaspoons of the fresh basil leaves and a teaspoon of chopped oregano.
2. Preheat medium sauce pot over high heat. Sauté red onion, minced garlic, and chili flakes in olive oil until onion becomes translucent.
3. Add diced grape tomato and remaining fresh herbs to sauce pot. Pour pureed grape tomatoes into pot along with salt and pepper.
4. Simmer sauce until thick.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 58/10g/2g/2g/4g

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Green Curry Halibut

• 1 pound halibut
• 4 servings green curry paste (1 tbsp. per serving)
• 2 cups vegetable stock
• 1 cup coconut milk
• 2 tsp. canola oil
• 1 cup rice noodles
• 12 sprigs cilantro for garnishment
• ¼ cup grape tomatoes halved
• ½ tsp. sriracha sauce

Green Curry Paste

• 3 each jalapeño chiles, stemmed, halved and sliced
• 2 tbsp. whole cumin seeds
• 5 tbsp. whole coriander seeds
• 2 tbsp. whole black peppercorns
• 1 tbsp. kosher salt
• 1 cup packed cilantro leaves and stems
• 1 cup packed Thai basil leaves
• 1 cup packed mint leaves
• 1 tsp. ground turmeric
• ¼ cup ginger root; fresh; rough chopped
• ⅓ cup garlic clove, minced
• 3 each lemongrass stalks, white parts only, minced
• 8 each kaffir lime leaves, stemmed
• ½ cup fish sauce
• ½ cup fresh squeezed lime juice
• 1 cup shallots, chopped
• 2 cups canola oil

Halibut Directions

1. Preheat large sauté pan over high heat. Add oil to the pan, then carefully lay the halibut in the pan; season lightly with salt & pepper. Sauté until the halibut releases from the pan and has a golden brown crust, about three minutes. Turn the fish and cook until golden brown on the other side, then bake in 425F oven for about 5 minutes, or until medium to medium well (internal temperature of about 155F).
2. Preheat a large sauté pan, add a small amount of oil, and add the curry paste. Sauté until curry aroma is released, then add coconut milk; bring to a boil and simmer on high heat until the mixture begins to thicken and the coconut milk takes on a green color.
3. Add in cooked rice noodles, 4 to 5 cilantro sprigs, and the grape tomato halves. Toss to coat the noodles.
4. Spoon the noodle mixture into a bowl and top with the halibut. Sprinkle with chopped cashews; add sriracha sauce and a sprig of fresh cilantro.

Paste Directions

1. In a small heavy sauté pan, combine Chile peppers, cumin seeds, coriander seeds and peppercorns. Heat over medium heat, stirring occasionally, just until the spices begin to smoke, about 6 minutes. Remove from the pan and use a spice grinder to grind the dried spices until fine consistency. Set the jalapeños aside.
2. Fill a medium bowl with ice water. Bring a small saucepan of salted water to a boil; add the cilantro, basil and mint and blanch for one minute. Drain and transfer the herbs to the ice water.  Drain the herbs and wrap them in cheesecloth; squeeze to remove as much water as possible.
3. In a food processor, combine the turmeric, ginger (or galangal), garlic, jalapeños, lemongrass, lime leaves (or zest), fish sauce and lime juice. Process to make a smooth puree.
4. Add the shallots, the ground spice mixture, the kosher salt, and the blanched herbs and puree again. With the food processor running, drizzle in the oil to make a paste.
5. Refrigerate for up to two weeks.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 437/11g/46g/36g/4g

‍

Ingredients

• Granny Smith Apple, Cranberry & Chipotle Chutney (recipe below)
• Creamy Herb Polenta (recipe below)

Chutney ingredients

• ‍3 cups granny smith apple, peeled and diced
• ½ cup apple juice
• ½ cups red onion, julienne
• ½ cups cider vinegar
• ½ cups dried cranberries
• 1 tsp. mustard seed
• ½ cups brown sugar
• 4 tsp. chipotle peppers

Polenta ingredients

• 10 cups 2% milk
• 1 tsp. fresh rosemary, minced
• 3 cups polenta
• ¼ cups Italian parsley, coarsely chopped
• 2 tsp. kosher salt
• 2 tbsp. oregano, chopped

‍

Chutney directions

1. Preheat sauce pot; saute onion and mustard seeds until onion begins to soften, then add in apples and saute for another minute or so.
2. Add remaining ingredients and reduce over medium heat until most of the liquid has been cooked out.
3. Hold at room temperature for service.

Polenta directions

1. Bring liquid to a simmer over medium high heat in a thick bottomed saucepot
2. Add polenta, reduce heat to medium low, and stir with a whisk until thick, about 5 minutes. DO NOT SCORCH!
3. Fold in the remaining ingredients and season to taste. Remove from flame and spread out evenly on a flat baking sheet. Allow to cool and set up.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber363/29/29/14/3

Ingredients

• ‍3 cups granny smith apple, peeled and diced
• ½ cup apple juice
• ½ cups red onion, julienne
• ½ cups cider vinegar
• ½ cups dried cranberries
• 1 tsp. mustard seed
• ½ cups brown sugar
• 4 tsp. chipotle peppers

Directions

1. Preheat sauce pot; saute onion and mustard seeds until onion begins to soften, then add in apples and saute for another minute or so.
2. Add remaining ingredients and reduce over medium heat until most of the liquid has been cooked out.
3. Hold at room temperature for service.

Ingredients

• ‍1 medium Zucchini. Cut lengthwise, ½" thick
• 1 medium Yellow Squash, Cut lengthwise ½" thick
• 3 Roma Tomatoes. Halved lengthwise
• 1 tbs Roasted Garlic Cloves
• 1 tbs Roasted Shallots
• Marinade For Grilled Vegetables

Marinade ingredients

• ‍¼ cup olive oil
• ⅛ tbs basil, dried
• ⅛ tbsp oregano, dried
• ⅛ tbsp thyme, fresh
• ⅛ tbsp rosemary fresh, chopped
• Kosher salt to taste
• Black Pepper to taste
• 1 tbs garlic, chopped

Directions

1. Cut the zucchini, yellow squash, and roma tomatoes.
2. Add to the marinade, mixing to coat thoroughly.
3. Roast the garlic and shallots, cool, then chop coarsely.
4. Grill the squash and tomatoes on a broiler, cool on a sheet pan, then cut on a bias.
5. Combine with the garlic and shallots.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 19/3g/1g/1g/1g

Marinade directions

1. ‍Combine all ingredients

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 4/trace/trace/trace/trace

Servings: 6 / Yields 12 ounces - 1/6 of a recipe (2 ounces)

Ingredients

• ¼ cup avocado crema
• 1 cup RM pico de gallo
• 2 tablespoons lime juice, fresh squeezed (about one average sized lime)
• ½ cup red cabbage thinly shredded
• 4 servings sonoran style black beans
• 1 pound mahi mahi or other mild white fish
• 4 teaspoons chopped cilantro
• 1 pinch kosher salt
• 1 pinch freshly ground black pepper
• 8 each corn tortillas (about 6 inches)

Directions

1. ‍In a small mixing bowl, combine cabbage, fresh squeezed lime juice and cilantro. Mix well and allow to sit at room temperature while you complete the rest of the preparation.
2. Portion the fish into 8 equal pieces. Season lightly on both sides with salt and pepper.
3. Preheat an oven safe sauté pan (stainless steel, no plastic handle) on high heat until fully heated; preheat oven to 450F.
4. Add just enough canola, olive or avocado oil to the pan to lightly coat the bottom, then carefully place the fish in the pan and sauté for about two minutes per side, then place the whole sauté pan in the pre-heated oven and bake until cooked through , 8-10 minutes. Remove fish from oven and let it rest for 2-3 minutes.
5. Warm corn tortillas over an open flame or in a sauté pan to soften, then lay two overlapping side by side on each plate; place a piece of fish in the center of each tortilla, and top with the cilantro lime cabbage mixture.
6. Garnish with lime wedges and serve with black beans, fresh pico de gallo, and avocado crema.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 346.02/44.29g/35.72g/3.36g/7.73g

Degree of Difficulty: Moderately difficult

Servings: 4 - 1/4 of a recipe (13.9 ounces)

Ingredients

• 2 ½ cups tomatoes cored and diced
• ¾ cup red onion, minced
• 3 tbs fresh lime juice
• 1 ½ Tbs cilantro, chopped
• 1 tbs jalapeno chiles, stemmed, seeded and finely diced
• ½ tsp chili powder
• ½ teaspoon coriander, ground
• ½ tsp ground cumin
• ½ tsp kosher salt

Directions

1. ‍Medium dice tomatoes
2. Small dice red; chop the fresh jalapeno very small (otherwise the heat may overpower the salsa)
3. Rinse, dry and rough chop the cilantro
4. Combine all ingredients in an appropriately sized mixing bowl and stir together. Adjust seasoning as desired.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 11.51/2.59g/0.47g/0.13g/0.68g

Degree of Difficulty: Easy

Servings: 12 / Yields 3 cups - 1/12 of a recipe (1.7 ounces)

Ingredients

• ¾ tsp canola oil
• 1 ½ cups black beans, raw
• 6 cups vegetable stock
• 6 tbs red onion, chopped
• 1 ½ tbs garlic chopped
• ⅜ tsp jalapeno chiles, stemmed, seeded and finely diced
• 1 ½ tbs cilantro
• ½ tsp kosher salt

Directions

1. ‍Spread raw beans out on a sheet pan and pick through to remove any rocks or broken beans. Soak overnight with 4 times as much cold water as there are beans
2. Heat soup pot over high flame, add oil, and sauté onion, garlic and jalapeno. Add beans and veg stock and simmer over medium heat until beans are tender but not mushy.
3. Stir in cilantro and salt and hold hot until ready to serve.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 84.28/15.4g/5.04g/0.51g/3.69g

Degree of Difficulty: Easy

Servings: 12 / Yields 3 cups - 1/12 of a recipe (5.2 ounces)

Ingredients

• ‍1 cup avocados, seeded, peeled
• ¼ cup mayonnaise

Directions

1. ‍Puree avocado in food processor until smooth.
2. Add mayo and blend until fully incorporated.
3. Serving size is one tablespoon.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 61.32/3.39g/0.5g/5.51g/1.56g

Degree of Difficulty: Easy

Servings: 10 / Yields ⅝ cups - 1/10 of a recipe (1 ounces)

Ingredients

• ‍⅓ cup cashews unsalted raw
• ¾ cup water
• 2 ½ tsp coriander seed
• 1 ⅔ tsp cumin seeds
• 1 small cinnamon stick
• 1 each whole cloves
• 2 cups yellow onion, peeled and medium diced
• 2 tsp canola oil
• 1 ⅓ tsp garlic clove, minced
• 2 tsp Ginger-root; fresh; minced
• 1 ⅓ tsp turmeric
• ⅔ tsp garam masala
• ¼ tsp crushed red pepper flakes
• ⅔ tsp curry powder madras
• ⅓ tsp mustard seed powder
• ⅓ tsp ginger ground
• ¼ tsp cardamom ground
• 1 ⅓ cup packed Yukon Gold potatoes, cubed
• 1 ⅓ cup packed yams, peeled and cubed raw
• 2 cups cauliflower florets, medium sized
• ⅔ cup tomato, diced
• ⅔ cup vegetable stock
• ½ cup coconut milk
• 1 ⅔ cups garbanzo
• 1 ⅓ Tbs cilantro, chopped
• ⅔ tsp salt to taste
• 1 pinch black pepper
• 4 cups brown basmati rice, cooked

Directions

1. Blend raw cashews in a blender with water, set aside.
2. Toast coriander seeds, cumin seeds, cinnamon stick and clove in 350 oven for 5 to 8 minutes. let cool then grind in spice grinder.
3. Sauté onion, minced garlic and ginger in canola olive oil for a minute. Add all spices. sauté for another minute.
4. Add cashew water, coconut milk and vegetable stock.
5. Add potatoes and bring to a boil. Add sweet potatoes and simmer for 8 to 10 minutes. Add cauliflower, cook till all is just tender.
6. Add tomato and garbanzo beans and salt and pepper. cook till done.

Serves: 8 / Yield: 2 quarts / Serving Size: ⅛ of a recipe (12oz) / Moderately difficult

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber 294.35/49.1g/8.27g/8.41g/7.75g
Nutrition information calculated from recipe ingredients. Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Ingredients

• 1 lb. duck breast
• 1 cup red rice
• ¼ tsp. canola oil
• 1 tsp. orange zest
• 4 servings kiln dried cherry, pomegranate & orange chutney - recipe below

Directions for duck

1. Trim duck breast of all fat except for a small landing strip
2.  Preheat sauté pan over high flame; add in oil and salt & pepper seasoned duck breast, fat side down; sauté until fat browns, then flip over and continue sautéing.
3.  Finish in oven cooking to medium rare; remove from oven and allow to rest for a minute, then slice into 4-5 thin pieces on a bias.

Ingredients

• ‍¾ cup orange juice
• 2 ¼ tsp. orange zest
• ½ cup dried cherries
• ¼ tsp. lime zest
• ¼ cup orange segments
• ¼ tsp lime juice
• ¼ cup pomegranate juice
• 1 ½ each cinnamon stick, 3 inches long

Directions

1. Combine all ingredients in a heavy saucepot and bring to a simmer over medium heat.
2. Cook the sauce, stirring occasionally until the cranberries are plump and the liquid begins to thicken, about 10 minutes.
3. Remove from heat and let it rest at room temperature until ready to serve.

Ingredients

• ‍1 cup raw unsalted Cashew nuts, chopped
• ¾ cup water
• ¼ cup Pine nuts
• ½ tsp. Thyme
• ½ tbsp. Lemon juice
• ½ tsp. salt
• 1 ½ cloves Garlic
• 8 cups Zucchini

Directions

1. Blend all ingredients except zucchini in a high power blender until smooth and starts to warm up from blender, about 5 minutes to make the alfredo sauce. 
2.  Cut top and bottom off of zucchini. Using the julienne blade on a mandolin cut zucchini length wise to create noodles.
3.  Pour sauce over individual portions.

Calories 141; Carbs 2g; Protein 11g; Fat 19g; Fiber 2g.

Ingredients

• ‍1 Quart spinach
• 2 cups Arugula
• 1/4 cup grapefruit segments
• 1/3 cup orange segments
• 1/3 cup beets, cooked and peeled
• 1/4 cup grapefruit juice
• 1/4 cup orange juice
• 2 tbsp. lemon juice
• 1 tbsp. orange zest
• 1 tbsp. lemon zest
• pinch of salt & pepper
• 1/4 cup goat cheese

Directions

1. ‍Pack spinach in a measuring cup. Place into a large mixing bowl along with the arugula.
2. Zest orange and lemon into mixing bowl with greens.
3. Peel oranges and grapefruit.
4. Separate oranges and grapefruit. Add to mixing bowl with greens.
5. Squeeze cores of the orange and grapefruit into mixing bowl. Add fresh squeezed lemon juice.
6. Dice cooked beets and add to bowl. Add salt and pepper.
7. Toss salad.
8. Portion salad onto plates and top with crumbled goat cheese. Add candied pecans or other nuts as you wish.

Calories 82; Carbs 10g; Protein 5g; Fat 3g; Fiber 2g.

Ingredients

• ‍1 pound Tempeh
• ¾ pound Yams, roasted, peeled and sliced into planks
• ½ cup Red rice cooked
• ¼ cup Dried black mission figs, sliced into wheels
• ¼ cup Chevre goat cheese
• 4 servings Tamari orange marinade (recipe follows)

Marinade ingredients

• ‍1 cup Tamari
• 1 cup Orange Juice
• 2 tbs Fresh rosemary, minced
• 1 tsp Chopped garlic

Directions

1. ‍Combine ingredients for marinade; slice tempeh in half crossways and marinate for an hour.
2. Roast yams in 350º oven until soft, about 30 minutes; cool and peel 
3. Soften goat cheese to room temperature or process in food processor to make it spreadable 
4. Drain tempeh from marinade; either grill or sauté. 
5. Slice figs into rounds. 
6. Cook red rice until soft; cool 
7. Spread ¼ of the goat cheese across the top of each piece of tempeh, then add fig wheels to cover single layer 
8. Add 2 tablespoon of cooked red rice, then top with ¼ thick yam slices, then top with the other piece of tempeh and more yams. 
9. To serve-put on lightly oiled baking sheet, cover with foil to keep it from burning, and bake for about 8 minutes, or until hot; remove foil and bake for another 2 minutes to caramelize the outside of the yams and tempeh 
10. In a sauce pot, reduce marinade until thick enough to coat the back of a spoon 
11. To serve-place stack on plate and ladle 1 oz of marinade reduction over the top.

Marinade directions

1. Combine all ingredients, then add tempeh and marinate for 1 hour 
2. Drain tempeh, and SAVE the marinade; reduce marinade by half or until thick and syrupy and use as sauce for the tempeh napoleon

Ingredients

• ‍16 oz North American Elk steak, tenderloin or top sirloin
• 1 oz Zinfandel Strawberry Sauce
• 1/4 cup arugula roasted pepper salad
• 2 tablespoons Ancho Chili Powder
• 1 pinch Kosher salt to taste
• 1 pinch black pepper freshly ground

Arugula Roasted Pepper Salad With Aged Balsamic ingredients

• ‍1 each yellow bell pepper, roasted, peeled, seeded and cut into thin strips
• 1 each red bell pepper, roasted, peeled, seeded and julienne
• 1 cup arugula greens
• 1 pinch freshly ground black pepper
• 1/2 teaspoon good quality balsamic vinegar

Directions

1. Preheat grill on medium high heat
2. Rub elk with ancho chili powder and salt and pepper.
3. Place elk on grill and cook on both sides til desired temperature. Suggested serving by Chef Luethje is rare to medium rare for optimum flavor.
4. Spoon sauce onto the middle of the plate. Place celery root puree in middle of sauce, top with elk and place arugula salad on top of elk.

Arugula Roasted Pepper Salad With Aged Balsamic Directions

1. Preheat oven to 425 F; lightly coat peppers with olive or canola oil, or a cooking spray like PAM; place whole peppers on a baking sheet and bake until the skin splits and the peppers begin to wrinkle, about 12 -14 minutes.
2. Carefully transfer peppers to a paper or plastic ziploc bag, seal and allow to cool for about 15 minutes. Remove from bag, peel, seed and core. cut the peppers into fork length thin strips and set aside.
3. In a small mixing bowl, combine arugula greens, balsamic vinegar, and black pepper. Mix well.
4. Place a small amount of arugula-vinegar mix on plate and top with some of the roasted peppers.

Nutrition facts: 1oz. serving. 14 Calories, 0 Fat, 3g Carbs, 1g protein.

Ingredients

• 2 cups spaghetti squash
• 4 servings quinoa black bean & corn meatballs (recipe below)
• 4 servings roasted red pepper marinara (recipe below)
• 2 tsp Parmesan cheese freshly grated

Quinoa, Black Bean & Corn Meatballs

• ‍1 1/3 cups Quinoa, cooked
• 2/3 cup green onions thinly sliced
• 1 1/3 cups black beans
• 2/3 cup grape tomatoes sliced
• 1 1/3 cups fresh corn
• 1/3 cup green chili peppers, chopped
• 1 tsp ground cumin

Marinara Sauce ingredients

• ‍1 Tbs Oregano leaves, crushed
• 4 cups canned diced or stewed tomatoes
• 1 Tbs Basil
• 1 cup red bell peppers, roasted peeled
• 1 Tbs Garlic clove, minced seeded (about 3 average sized peppers)

Directions

1. Bake off meatballs and heat spaghetti squash.
2. Top spaghetti squash with roasted red pepper marinara and meatballs.
3. Garnish with parmesan cheese. Enjoy!

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber226/15/1/5/32

Quinoa, Black Bean & Corn Meatball directions

1. In a food processor, puree 2/3 of the cooked black beans into a paste; reserve the other 1/3 whole
2. Combine all ingredients and mix well. Taste and adjust seasonings.
3. Form into one ounce balls
4. Cook in 350º oven until at least 160 degrees inside.

Marinara Sauce directions

1. Turn gas burner on high; using a pair of metal kitchen tongs, carefully place the raw bell peppers directly on the burner.
2. Leave the pepper on the burner until the skin is well charred, completely black and no original color is left. Rotate to the next side and repeat the process until the entire pepper is charred black, and 24 minutes; remove from the flame and place in a heavy duty Ziploc bag or a paper bag.
3. Seal the bag to make sure that no steam can escape, and allow the peppers to rest for about 10 minutes, or until cool enough to handle. This will allow the steam inside the pepper to slowly loosen the charred skin. Remember that even after the pepper is cool enough to touch, there may still be steam inside the pepper hot enough to burn you, so handle with care.
4. Once the peppers are cool enough to touch, run them under cold water, peel the charred skin off and remove the seeds.
5. In a sauce pot over high heat, sauté chopped garlic and roasted red peppers. Add dried herbs, stir well, then add canned diced tomatoes, and reduce heat to medium.
6. Bring to a simmer, stirring occasionally. Cook for 5 minutes, then remove from heat and blend until smooth.

Nutritional Key: Calories/Carbs/Proteins/Fat/Fiber33/3/2/1/6

The bonus: use the recipes for Red Mountain's Salsa Verde, Pico de Gallo and Sonoran Black Beans with all your Southwestern dinners.

Huevos Rancheros ingredients

• ‍4 eggs
• 2 tablespoons pico de gallo
• 2corn tortillas (about 6 inches)
• ½ cup red cabbage shredded thin
• 1 cup salsa verde
• ½ teaspoon canola oil
• 1 cup sonoran style black beans

Red Mountain Salsa Verde ingredients

• ‍½ teaspoon canola oil
• ½ cup cilantro, rinsed and rough chopped
• 1 cup chopped yellow onion
• 1 teaspoon fresh oregano leaf, chopped
• 1 teaspoon chopped garlic
• ½ tsp kosher salt, or to taste
• 4 cups tomatillos, fresh, hulled
• 2 cups water
• 1 cup poblano chiles, seeded and rough chopped
• ½ cup canned green chili peppers, drained and rough chopped

Sonoran Style Black Beans ingredients

• ¾ tsp canola oil
• 1 ½ Tbs garlic chopped
• 1 ½ cups black beans raw
• 3/8 tsp jalapeno chilies, stemmed, seeded
• 6 cups vegetable stock finely diced
• 1 ½ Tbs cilantro
• 1/7 tsp kosher salt
• 6 Tbs red onion, chopped

Red Mountain Pico De Gallo ingredients

• 2 ¼ cups tomatoes cored and diced
• 1 Tbs jalapeno chiles, stemmed and stemmed.
• ¾ cup red onion, minced finely diced
• 3 Tbs fresh lime juice
• ½ tsp chili powder
• 1 ½ Tbs cilantro
• chopped ½ tsp cumin
• ½ tsp Kosher Salt

Huevos Rancheros directions

1. Preheat non stick pan over medium heat: add canola oil and carefully crack eggs into the pan.
2. Cook the eggs undisturbed until the whites begin to set, about 90 seconds.
3. Lower the heat to low medium and continue to cook until the whites and yolks are set and at desired doneness, about 3 minutes.
4. At the same time, heat the tortillas over an open-flame or in a large skillet with no oil until softened, about 30 seconds.

To plate: Place a tortilla on each plate and top with a quarter cup of black beans, set two eggs on top of the beans and top with a quarter cup of salsa verde and then the pico de gallo. Top with shaved red cabbage, and if you like, a pinch of cotija cheese crumbles (feta may be substituted). This recipe yields two servings.

Nutritional Information: Calories: 294; Fat: 3g; Carbohydrates: 12g; Protein: 2g.

Red Mountain Salsa Verde directions

1. Preheat medium sauce pot over high heat; add oil, onions and fresh chilies; sauté until the aroma of the onions and chilies are released, about one minute.
2. Add in the garlic and continue to sauté for about 45 seconds.
3. Add in the tomatillos and the canned green chilies and stir for about 2 minutes.
4. Add the water and bring to a boil; reduce heat to a medium simmer and cook, stirring occasionally, until the tomatillos burst and the sauce begins to thicken noticeably, about 20-25 minutes. The tomatillos will begin to thicken the sauce once they burst.
5. Add in the oregano, cilantro, salt & pepper and reduce the heat to medium low and simmer for another 5 minutes.
6. Remove from heat and puree, using a hand held immersion (stick) blender or a traditional blender. This recipe yields 3 cups.

Sonoran Style Black Beans directions

1. Spread raw beans out on a sheet pan and pick through to remove any rocks or broken beans.
2. Soak overnight with 4 times as much cold water as there are beans.
3. Heat soup pot over high flame; add oil, and sauté onion, garlic and jalapeno.
4. Add beans and beg stock and simmer over medium heat until beans are tender but not mushy.
5. Stir in cilantro and salt and hold hot until ready to serve. This recipe yields 3 cups.

Red Mountain Pico De Gallo directions

1. Dice tomatoes into medium pieces
2. Small dice red onion
3. Chop the fresh jalapeno very small(otherwise the heat may overpower the salsa)
4. Rinse, dry and rough chop the cilantro
5. Combine all ingredients in an appropriately sized mixing bowl and stir together.
6. Adjust seasoning as desired. This recipe yields 3 cups.

Ingredients

• ‍1 lb. wild salmon grilled to taste
• 4 servings roasted garlic and shallot aioli
• 4 servings asparagus fingerling potato ragout
• 8 ounces olive oil mashed potatoes

Roasted Garlic & Shallot Aioli Ingredients

• ‍3 ounces roasted garlic cloves
• 5 ounces shallots, peeled and roasted
• 2 cups reduced calorie mayonanaise
• 3/4 cup extra virgin olive oil

Asparagus Potato Ragout Ingredients

• ‍1/2 cup Yukon Gold Fingerling Potatoes, sliced into wheels
• 1/4 cup asparagus
• t1 1/3 tsp baby carrots, cut into wheels
• 1 tsp grape tomato (cut in 1/2) or cherry tomatoes
• 1 tbsp olive oil (3 teaspoons)
• 2 tsp fresh thyme leaves

Directions

1. ‍Preheat Grill or saute pan to medium high heat.
2. Season the salmon filets with kosher salt and pepper. Place the salon on the hottest part of the grill and cook for about 2 minutes. Turn the salmon and cook until medium, about 3 minutes.
3. Plate and serve with the asparagus fingerling potato ragout and aioli sauce.

Roasted Garlic & Shallot Aioli Directions

1. Preheat oven to 375° F; lightly coat garlic and shallots with olive oil.  Roast uncovered on baking sheet or oven proof sauté pan for about 10 minutes.
2. Remove from oven and stir, then continue cooking until both garlic and shallots are tender and lightly browned, about another 10 - 12 minutes.  Then remove from oven and allow to cool for a few minutes
3. In a food processor or blender, combine mayonnaise, water and roasted garlic & shallots along with any remaining roasting oil; puree until mostly smooth, reserve until needed.

Asparagus Potato Ragout Directions

1. Preheat oven to 375º, thinly slice fingerling potatoes and toss in 2 teaspoons of olive oil and sprinkle lightly with kosher or sea salt to taste.
2. Spread out on baking sheet or in oven proof pan and roast for 7 minutes.  Remove from oven and reserve until needed.
3. Preheat sauté pan over high heat and saute asparagus wheels and carrots in 1 teaspoon of olive oil and 2 teaspoons of garlic.  Sauté until they begin to soften, about one minute.  Then add in grape or cherry tomato halves and fresh thyme leaves.  Sauté for additional minute.  Add in roasted potato slices and remove from heat. 
4. Adjust seasoning with salt and pepper as desired.

Nutrition Information: Calories 377/Fat 3g/Carbohydrates 12g/Fiber 1g/Protein 1.5g per serving

Ingredients for the tuna

• ‍4 -four oz. pieces of Ahi tuna
• Cajun spice (see recipe)
• 1 cup pineapple, diced small
• 1/4 cup pineapple juice
• 2 Tbsp. red bell pepper, diced small
• 1 Tbsp. red onion, diced small
• 1 Tbsp. fresh basil, minced
• 2 medium roma tomatoes, seeded & diced

Cajun seasoning ingredients

• ‍1 Tbsp. white pepper
• 1 Tbsp. black pepper
• 1 Tbsp. cayenne pepper
• 1 Tbsp. granulated garlic
• 1 Tbsp. oregano
• 2 Tbsp. paprika
• 1 Tbsp. salt

Directions

1. ‍Pre-heat a heavy gauge (thick bottomed) sauté pan for about 1-2 minutes.
2. Pre-heat a grill. (A cast iron skillet can be substituted if you don't have a grill.)
3. Add diced pineapple to the sauté pan. It should shriek a little when it hits the pan.
4. Let the pineapple caramelize on one side before stirring (about 30-45 seconds).
5. Continue sautéing until the pineapple is charred on the outside.
6. Add the pineapple juice to deglaze the bottom of the pan, and reduce.
7. In a small mixing bowl, combine the pineapple, diced red bell peppers, diced red onion, basil and tomatoes. Reserve for service.
8. Lightly coat the Ahi tuna with Cajun spice. Place on a hot grill (or in a cast iron skillet) and cook until aroma from the Cajun spice is released - about 60 seconds per side, depending on heat. The suggested serving temperature for Ahi is rare to medium rare.
9. Remove the Ahi from the grill, plate up with your favorite rice dish, and top with pineapple salsa.

Ingredients

• ‍2 cup mango, diced small (2 1/2 lb after peeling and seeding)
• 1 pepper ancho chili pepper, rehydrated and diced small
• 3 Tbsp. cilantro, chopped fine
• 6 Tbsp. kiln dried cherries
• 1 Tbsp. mint leaves, chopped fine
• 1/4 cup red onion, diced small
• 1/2 cup + 2 Tbsp. roma tomato, diced small
• ½ tsp. garlic, minced
• 1 Tbsp. sherry vinegar
• 1 Tbsp. raspberry vinegar

Prickly pear marinade ingredients

• ‍1 cup apple juice
• 1 Tbsp. Apple cider vinegar
• 4 Tbsp. Prickly pear syrup
• 2 Tbsp. Olive oil
• 3 tsp. Canola oil
• 4 Tbsp. Port wine
• 2 Tbsp. Soy sauce, low-sodium
• ¼ tsp. Liquid barbecue smoke
• 2 tsp. Bay leaves
• 4 tsp. Cilantro, chopped
• ⅔ tsp. Garlic, chopped
• 2 Tbsp. Shallot, chopped
• 1 Tbsp. Cumin seed, toasted
• ⅔ tsp. Crushed red pepper
• 2 pinches dried thyme
• 2 pinches fresh rosemary, chopped
• 1 Tbsp. cracked black pepper

Pan seared duck ingredients

• ‍4 four-oz portions prickly pear marinated boneless duck breast, trimmed of most fat
• 1 cup mango salsa (see recipe)

Mango salsa directions

1. Soak the ancho chile in hot water to soften.
2. For the chiles, remove stems, split open and dip in water to remove seeds before dicing.
3. Combine with the remaining ingredients in a mixing bowl.

Salsa directions

1. Soak the ancho chile in hot water to soften.
2. For the chiles, remove stems, split open and dip in water to remove seeds before dicing.
3. Combine with the remaining ingredients in a mixing bowl.

Marinade directions

1. Combine all ingredients.
2. Add trimmed duck breasts and marinate for at least 2 hours.

Duck directions

1. Pre-heat sauté pan over high heat.
2. Add two trigger pulls of olive oil from spray bottle (1/2 tsp. approx).
3. Place duck fat side down in pan and sear until fat begins to brown. Flip over and sear other side.
4. Place in 450 degree oven and cook to desired temp (med rare recommended).
5. Top with mango salsa.

Ingredients

• ‍16 oz. pork tenderloin, trimmed of all fat
• ¼ cup prickly pear BBQ sauce (recipe below)
• 4 servings grilled jalapeno cornbread (recipe below)
• ¼ cup red chile pecan slaw (see recipe)
• To taste kosher salt
• To taste black pepper

Prickly Pear BBQ Sauce ingredients

• ‍7 fl oz. ketchup
• 5 fl oz. prickly pear syrup
• ¼ cup apple cider vinegar
• 2 tsp. agave syrup
• 2 tsp. molasses
• ¼ cup cajun spice

Red Chile Vinaigrette ingredients

• 1 ½ jalapeño
• 1 tsp. chopped garlic
• ½ Tbsp. chopped shallot
• ½ cup cilantro
• 1 cup rice vinegar
• ½ cup New Mexico Red Chile Purée (Mae Ploy Sweet Chile Sauce may be substituted)
• 20 fl. oz. thickened vegetable stock
• 1 Tbsp. toasted cumin seed
• 2 Tbsp. extra virgin olive oil
  

Cornbread ingredients

• ‍1 cup cornmeal
• ½ cup all-purpose flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• 1 large egg, beaten
• 3 large egg whites, beaten
• ¾ cup skim milk, regular
• ¼ cup canola oil
• 1 cup frozen corn kernels, roasted
• ½ cup cheddar-jack cheese, shredded
• ¼ cup diced green chiles
• ¼ cup jalapeno peppers, finely diced
• ¼ cup cilantro, rinsed and chopped
• 2 tsp. fructose
• ½ tsp. kosher salt

Pecan slaw ingredients

• ‍¼ lb. red cabbage, shredded
• ¼ lb. green cabbage, shredded
• 2 Tbsp. pecan pieces, oil-roasted
• ¼ cup red chili vinaigrette (recipe below)
• ¼ each green bell pepper, julienned
• ¼ each red bell pepper, julienned
• ¼ each yellow bell pepper, julienned
• 1 pinch cumin
• 1 pinch black pepper
• Olive oil (enough to lightly coat pecans)

Directions

1. Lightly season pork with salt and pepper.
2. Place on hot grill and mark on all sides; brush lightly with BBQ sauce and rotate; allow sauce to caramelize onto the meat.
3. Place cornbread portion onto grill and cook until grill marks are visible on both sides.
4. Remove pork and cornbread from grill; plate up and garnish each plate with 1 Tbsp slaw.

BBQ Sauce directions

1. Combine all ingredients in a heavy bottomed saucepot and simmer over medium heat until sauce is thick enough to coat the back of a spoon.

Vinaigrette directions

1. Combine all ingredients except for olive oil.
2. Blend until all ingredients are completely incorporated.
3. Drizzle in the olive oil.

Note: Vegetable stock can be thickened by bringing it to a boil and slowly whisking in a slurry of cornstarch and cold water. Simmer the stock until it is thick enough to coat the back of a spoon. Cool before combining with other ingredients.

Cornbread directions

1. Sift together all dry ingredients.
2. Mix all other ingredients.
3. Slowly mix other ingredients into dry, stirring to remove all lumps.
4. Pour onto lightly greased sheet pan and bake at 350° F for 15-20 minutes, or until a wooden skewer comes out clean.
5. Portion into 2 oz squares and reserve for service.
6. Toast cornbread on grill just before serving.

Pecan slaw directions

1. Lightly coat pecan pieces with olive oil and chili powder.
2. Roast in 375° oven until nuts are roasted, about 7-10 minutes.
3. In a large mixing bowl combine all ingredients and mix thoroughly.
4. Refrigerate until ready to serve.

Ingredients

• 1/3 large onions, diced
• ½ stalk celery, diced
• 2 ½ tsp. garlic, chopped
• 1 ¼ tsp. olive oil
• ½ lb. pork loin, lean, boneless
• 3 ½ oz. hominy
• ½ cup canned green chiles, diced
• 3 oz. tomatillos, whole
• 2 tsp. cumin
• 2 tsp. chile powder
• Pinch salt
• Pinch black pepper
• 2 ¾ cup chicken stock, skimmed of all fat
• 2 Tbsp. fresh cilantro, chopped

Directions

1. ‍Sauté diced onions, celery, and garlic in oil until tender.
2. Add diced pork and continue cooking until meat has browned.
3. Add hominy, green chilies, tomatillos, cumin, chile powder, salt, pepper and chicken stock and simmer 1 hour.
4. Mix in the cilantro and serve.