Directions

1. Preheat oven to 250 degrees F. Wrap the stack of tortillas tightly in foil and place in oven until you are ready to eat.
3. Sprinkle the fish on both sides with 2 tsp of the chili powder and a generous sprinkling of salt and pepper. Heat 1 tbsp of the olive oil in a cast iron pan or grill pan over medium-high heat. Cook the fish on both sides until golden brown on the outside and firm on the inside. Break the cooked fish into pieces and keep in a baking dish in the warm oven until ready to eat.
4. Combine the rice and 3 1/2 cups water with the remaining chili powder, chopped onion and garlic in a medium pot. Cover and bring to a boil. Turn down the heat to medium-low and cook, covered for 20-25 minutes or until all liquid is absorbed. Fluff with a fork and season with salt and pepper to taste.
5. Heat the beans with a little water in a microwave or in a small pot over medium heat until heated through.
6. To make the slaw, toss the cabbage, fennel, carrot, half of the cilantro, the rice vinegar, lime juice and 1 tbsp olive oil together in a serving bowl.
7. Have guests assemble their own tacos with tortillas, fish, a little slaw, cheese, remaining cilantro and sour cream. Serve additional slaw on the side along with the rice and beans. Set out the lime wedges for guests to squeeze on their tacos.

Directions

1. Bring bulgur and 1 cup of water to a boil over high heat. Stir, cover, reduce heat to medium-low and cook for 8-10 minutes, or until all the water is absorbed. Salt lightly and fluff with a fork. Set aside.
2. In a medium frying pan, heat the olive oil. Add half the onions and the garlic. Cook for 1 minute, stirring frequently. Add broccoli and cook for 2-3 minutes, until cooked but still crisp. Stir in beans and cook just until beans are hot. Remove from heat.
3. Heat a large, dry frying pan over high heat. While it heats up, lay a tortilla on a flat surface. Layer with 1/4 of the cheese, bulgur, and bean-vegetable mixture. Roll up tightly, tucking in the ends.
4. Cook seam-side-down in the dry pan until the tortilla becomes crisp and brown. Flip over and cook the top. This will also help melt the cheese.
5. Slice burritos on the bias.
6. To make the slaw, toss together the cabbage, remaining onion, carrot, mint and rice vinegar. Serve alongside the burritos.

Directions

1. Combine all ingredients with 1/2 cup water in a small saucepan. Cook covered, over medium heat for 30 minutes or until fruit is very soft.
2. Puree in a food processor or using an immersion blender until smooth.
3. Allow to cool slightly and serve as you would jam, with bread, toast, or biscuits. Store leftovers in an airtight container with a lid (a glass jar works well).
4. Makes about 1 1/2 cups apple-fig butter.

Directions

1. Preheat oven to 400 degrees F.
2. Combine flour, baking powder, salt, sage, and black pepper in a mixing bowl. Cut in butter, using your hands or a fork until the dough is very crumbly. Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and knead gently for about 30 seconds. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter (or a small wine glass). Top with additional pepper and sage. Bake on ungreased baking sheet for 12-15 minutes.

Makes 12 biscuits.

Directions

1. Heat olive oil in a soup pot over medium-high heat. Add spring onions and saute for 2-3 minutes or until slightly soft. Add corn, potatoes, and vegetable broth. Cover and cook for 10-12 minutes or until potatoes are soft.
2. Use an immersion blender to puree directly in the pot or transfer to a food processor or blender. Puree until smooth and retutrn to the pot.
3. Whisk in the milk and cook over medium-high heat for 5-6 minutes, stirring frequently. Season well with salt and pepper.
4. While the soup cooks, toast the baguette slices, either in the toaster or in a 450 degree (F) oven. Lightly rub the toasted slices with the garlic. Serve the soup with garlic croutons as a garnish.