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.

Directions

1. Heat the oil in a medium pot over medium-high heat. Add the rice and toast very lightly, stirring frequently. Slowly add the soy milk, little by little until it is all absorbed (this may take awhile--add more if necessary). Stir in vanilla, brown sugar and cinnamon. Allow pudding to continue to cook, covered, until soft (about 15 minutes).
2. While pudding cooks, toast the coconut in an ungreased frying pan over medium-high heat, stirring frequently until coconut is light golden brown. Remove from heat and set aside.
3. To serve, divide into bowls and garnish with toasted coconut and a little mint if desired.
4. Serve hot or chilled.

Directions

1. Cook spaghetti according to package directions in salted boiling water. Drain and return to pot.
2. While spaghetti cooks, toast pine nuts in a small skillet over medium-high heat until fragrant (about 1 minute).
3. Toss hot pasta with tapenade, spinach, goat cheese, pine nuts, red pepper flakes and salt and pepper to taste.
4. Serve hot.

Directions

1. Whisk together the balsamic vinegar, brown sugar, soy sauce, salt and pepper to taste. Pour into an airtight container or zip plastic bag. Place steak in container or bag, making sure it is completely immersed in liquid. Seal/cover and marinate in refrigerator for at least 30 minutes or as long as overnight.
2. Heat a grill or grill pan over high heat and brush with olive oil (if using an indoor grill or grill pan). Cook steak to desired done-ness on both sides.
3. While steak cooks, sear tomatoes for 1 minute on each side. This can be done in the same grill pan as you cook the steak, if using. Otherwise, use a small skillet on cook top or outside grill and brush lightly with olive oil. Remove the seared tomatoes from the heat and toss gently with the chopped basil and a little salt and pepper.
4. To serve the steak, slice on the bias and arrange as pictured. Top with tomato mixture.

Directions

1. Heat the olive oil in a soup pot over medium-high heat. Add onion and cook until soft, stirring frequently, about 2 minutes. Add broccoli and potatoes and cook for an additional 2-3 minutes. Add broth and water to cover and cook, with the lid on for 15-20 minutes or until the potatoes are soft enough to cut with a spoon.
2. Add milk and puree using a blender, food processor, or immersion blender. Season with salt and pepper to taste. Gently stir in cheddar cheese until melted and fully distributed. Ladle into bowls and garnish with a sprinkle of cheddar cheese.