Directions

1. Place cherries, cilantro, tomato, jalapeño, lime juice and salt into a food processor or blender. Puree until just slightly chunky with green flecks. Set aside.
2. To assemble the tortillas, spread each tortilla with a tbsp of goat cheese. Sandwich a few slices of Asian pear and a few grinds of black pepper between two tortillas. Press gently. Repeat until 4 quesadillas have been assembled.
3. Heat olive oil in a frying pan or grill pan over high heat. Cook quesadillas, working in batches as necessary, for 2-3 minutes on each side or until tortillas are crispy and golden and cheese has softened.
4. Cut into wedges and serve with cherry salsa.

Directions

1. Combine diced red onion, cilantro, diced tomatoes, jalapeño, lime and salt. Set aside.
2. Heat 2 tsp. olive oil in a large frying pan over medium-high heat. Add sliced onion and cook for 2-3 minutes. Add sliced bell peppers and allow to cook until onion is very fragrant and both onions and peppers are very soft. Remove from heat.
3. To assemble quesadillas, place a slice of cheese atop one tortilla. Top cheese with a few spoonfuls of the onion-pepper mixture and top with a second tortilla. Repeat until you have 4 quesadillas.
4. Heat 2 tsp olive oil in a grill pan or regular frying pan over high heat. Grill quesadillas, working in batches if necessary, for 2-3 minutes on each side or until tortillas are lightly crisp and cheese has melted.
5. Cut into wedges and serve with the sour cream, previously assembled pico de gallo and guacamole if desired.

Makes 4 quesadillas.

Directions

1. Heat 2 tsp. vegetable oil in a large frying pan over high heat. Cook chicken thighs for 4-5 minutes on each side, or until cooked through. Remove from heat and cool for five minutes. Use a fork and knife to shred the chicken thighs into bite-size pieces. Combine in a bowl with the mango, jalapeno and a pinch of salt.
2. Heat about 1/2" vegetable oil in the frying pan over high heat (no need to rinse it first).
3. While oil heats, microwave the tortillas for 20-30 seconds to make them very pliable. Once tortillas are cool enough to handle, fill each one with 2-3 tbsp of the chicken-mango mixture.
4. Carefully lace rolled flautas into the oil, seam-side down, working in batches. Cook for 1-2 minutes on each side, or until golden-brown and crispy. Drain on paper towels.
5. Whisk the lime juice into the sour cream. Set aside.
6. To serve the flautas, place them on a plate or plates. Drizzle the sour cream mixture over the top. Heap a small pile of cabbage atop.

Makes 8 flautas.

Directions

1. To peel the avocados, slice them in half, lengthwise. Use a knife to carefully remove the pits. Use a spoon to scrape the flesh into a mixing bowl, making sure to get it all. Smash the avocado with the back of a large fork, leaving it slightly chunky.
2. Gently stir in the onion, garlic, cilantro, jalapeño, tomato, lime juice, salt and pepper. Adjust seasoning to taste.
3. Serve or refrigerate covered immediately.

Directions

1. Preheat oven to 400 degrees F. Lightly flour a baking sheet. Set aside.
2. Place flour, butter, a pinch of sugar and a pinch of salt in a food processor. Process until mixture resembles small peas. Slowly stream in ice water with machine running (you might not need all of it) until a soft dough comes together. Remove from machine, dust lightly with flour and wrap in saran wrap. Refrigerate for 20 minutes.
3. In a small bowl, gently toss raspberries with a generous pinch of sugar. Set aside.
4. Lightly flour a clean, dry surface. Use a rolling pin to gently roll dough into a 12" circle, continuously re-flouring surface if necessary to prevent sticking. Transfer dough circle to prepared baking sheet.
5. Spoon sugared raspberries into the center of dough, leaving a 3" border. Scatter crumbled goat cheese over the top of the berries. Top generously with freshly-ground pepper.
6. Gently fold the border over the fruit-cheese mixture, pleating it to make an edge.
7. Lightly sprinkle dough with sugar. Bake for 20-22 minutes or until crust is golden brown. 
8. Cool slightly before cutting into wedges and serving.