Directions

1. Preheat oven to 375 degrees F.
2. Cut butternut squash in half and place on a baking sheet, flesh side up, along with onion, garlic and peppers. Drizzle all ingredients lightly with olive oil and roast for 30-40 minutes, or until butternut squash is soft. Allow squash rest for 5-10 minutes, just until it is cool enough to handle.
3. Using a spoon, scoop the seeds out of the squash and discard (or save and roast, like pumpkin seeds). Using the same spoon, scoop the roasted flesh of the squash into a soup pot. Add onions, peppers and broth and bring to a light boil. Add cilantro and stir well. Puree using a blender, food processor or immersion blender. Season with salt and pepper to taste. Once soup is smooth, gently stir in sour cream.
4. To serve, ladle into bowls and garnish with sour cream and additional cilantro.

Directions

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet.
2. Heat 2 tsp olive oil in a large frying pan over medium-high heat. Add onions and cook for 1-2 minutes until fragrant. Add chicken and cook for another 2-3 minutes, until chicken begins to turn white. Add black beans, scallions, bell pepper, spinach, chili powder and salt and pepper and cook for another 1-2 minutes, just until spinach breaks down and chicken is fully-cooked. Remove from heat and allow to cool for 5 minutes.
3. To assemble purses, set an egg roll wrapper on a clean, dry surface. Wet the edges using a spoon or pastry brush and then put about 3 tablespoons of the chicken-bean mixture in the center of the wrapper. Gather the corners of the wrapper and press together. There isn’t much art to this part—just seal them and let them fall where they will. Repeat until all wrappers and filling are used up. Transfer purses to baking sheet and brush lightly with olive oil.
4. Bake for 15-20 minutes, or until purses are golden-brown. Serve with sour cream for dipping.

Makes 10 samosas.

Directions

1. Combine beans, leek slices, bacon, and 1 cup water in a soup pot. Cover tightly and cook over medium-high heat for 15 minutes or until leeks are soft and fragrant. Puree using an immersion blender, regular blender or food processor. Stir in half-and-half and salt and pepper to taste (make sure to taste it as the bacon provides a fair amount of salt).
2. Cook for another 5 minutes on medium-low heat, stirring frequently.
3. Serve garnished with leek slices.

Directions

1. Preheat oven to 375 degrees F. Use 1 tsp olive oil to lightly grease a baking dish.
2. Place a chicken breast between 2 pieces of wax paper and pound to 1/4" thickness using a mallet or a rolling pin. Repeat with second breast.
3. In a food processor or blender, combine cilantro, garlic, 3 tbsps olive oil, lemon juice and zest and mozzarella until a chunky paste forms. Season with salt and pepper to taste.
4. To assemble chicken. spread half of the pesto over the top of a chicken breast. Roll up tightly to form a cylinder and secure using toothpicks. Repeat with second chicken breast and remaining pesto. Place in the prepared baking dish.
5. Bake for 20-25 minutes or until just cooked. Test the chicken by cutting a slice to see if the chicken has cooked all the way through before serving.
6. While chicken bakes, drain the beans and heat in a small pot over medium high heat with 3 tbsp water added until hot. Mash with a fork until mostly smooth. Season lightly with salt.
7. To serve, divide portions of the beans onto 2 plates. Cut chicken into 1" pinwheel slices and serve over beans. Garnish with additional cilantro.

Directions

1. Preheat oven to 375 degrees F.
2. Use butter wrappers to grease an 8x12" or 9x9" glass or metal baking dish. Set aside.
3. In a small pot, melt butter and chocolate chips over medium heat, stirring frequently. Remove from heat when melted.
4. In a mixing bowl, beat together eggs, 1 tbsp vanilla and 1 cup sugar using a whisk, about 1 minute. Use a spatula to fold in chocolate-butter mixture until combined.
5. Gently stir in flour 1 tbsp at a time. Pour batter in greased pan.
6. Melt remaining 1/2 stick of butter in a small sauce pan over medium-high heat. Add remaining 1/2 cup of sugar and 1 tbsp vanilla and whisk slowly, allowing sugars to melt and a soft caramel to form. This may take 3-4 minutes. Once caramel forms, add milk slowly until the mixture becomes very creamy. Continue to cook until mixture is the texture of a thin batter. Remove from heat and allow to cool 10 minutes.
7. Pour slightly-cooled dulce de leche in long lines with space in between over brownie batter. Drag a butter knife throughout lines to marble, as pictured. Bake 23-25 minutes or until top is slightly cracked.

Makes large 8-10 brownies.