Procutto and hazelnut flat bread

• ½ fl. oz. Apple Cider Vinegar
• ¼ tsp. Red Pepper Flakes
• 2 Garlic Cloves
• 1 Yellow Onion
• 3 oz. Shredded Mozzarella
• 3 oz. Prosciutto
• 1 fl. oz. Honey
• ½ oz. Hazelnut Pieces
• ½ oz. Baby Arugula
• 2 Naan Flatbreads

•  1. Preheat oven to 400 degrees
• 2. Quarter and peel onion. Cut quarters into 1/4 inch slides. Mince garlic. 
• 3. Combine apple cider vinegar, honey and red pepper flakes in small bowl. 
• 4. Top flatbreads with olive oil and garlic. Place in oven and bake 6-8 min. 
• 5. Crisp prosciutto in batches. Toss with hot honey. 
• 6. Cook onions in prosciutto pan until tender. 
• 7. Place flatbreads on a clean work surface. Divide onions evenly between flatbreads and top with cheese. Place flatbreads directly on oven rack, with prepared baking sheet on rack below to catch any drips. Bake until cheese is melted, 5-7 minutes. Plate dish as pictured on front of card, topping flatbreads with crispy prosciutto, hazelnuts, and arugula. 

Grilled tilapia tacos.

Ingredients

For the dressing:

• Egg
• Oil
• Garlic 
• Salt and pepper
• Lime juice 

For the tacos:

• Oil
• 1 Tbs. ancho chile powder
• 1 tsp. ground cumin
• 1 jalapeño chile, finely chopped
• 1 tsp. fine sea salt
• 1 lb. (500 g) tilapia fillet
• 8 corn or flour tortillas
• Cooking spray for tortillas
• 2 cups (8 oz./250 g) your favorite coleslaw
• 1 avocado, pitted, peeled, and diced

Directions

1. To make the dressing, use a zester to finely mince garlic. Add egg  and salt and slowly drizzle oil while blending using the immersion blender. When sauce thickens, add lime juice. 

2. Prepare a medium-hot fire in a grill or a hot pan. 

3. In a wide, flat bowl, combine the oil, chile powder, cumin, jalapeño chile and salt and mix well. Turn the fish pieces in the chile oil mixture, coating them evenly, and set aside in the mixture for 15 minutes.

4. Set aluminum foil on grill and coat with oil. Place the thicker fish pieces on the screen and cook, turning once, until opaque all around the edges, about 3 minutes per side. Cook the thinner pieces the same way but for only about 2 minutes per side. Transfer the fish to a platter and keep warm. Remove the grill screen.

5. Lightly spray the tortillas on both sides with cooking spray and brown directly over the fire, turning once, until grill marked and flexible, about 20 seconds per side. 

6. Serve with slaw, sauce and avocado

Fried chicken taquitos

Ingredients

• 3 cups chicken cooked and shredded
• 6 oz cream cheese softened
• 1/3 cup sour cream
• 1/2 cup salsa
• 1 1/2 cups colby jack cheese
• 1 1/2 cups baby spinach chopped and stems removed
• 12 6 inch corn tortillas
• vegetable or canola oil for frying

Instructions

1. Heat ½" oil in a sauce pan on medium heat.
2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
3. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
4. Repeat until all the tortillas are filled, rolled and fried.
5. Set on paper towels to drain.

Honey mustard pretzel chicken

Ingredients:
4 c. hard sourdough pretzels, coarsely crushed
1/2 c. olive oil
1/2 c. Dijon mustard
1/3 c. honey
1/4 c. water
3 tbsp red wine vinegar
coarse salt and black pepper
1 1/2 lb boneless, skinless chicken breasts

1. Preheat oven to 400 degrees. Set wire rack (like oven-safe cookie rack) over large baking sheet.
2. In food processor, pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces). Then add them to a large shallow bowl.
3. Take crumbs out of food processor. Add oil, mustard, honey, water and vinegar to food processor and mix until smooth. Season with salt and pepper to taste.
4. Pour Half of the dressing into a large shallow bowl. Coat chicken in dressing then dredge in pretzel crumbs, using your hands to pat them on and coat evenly. Set them on the wire rack and bake 20-25 minutes (a little longer for thicker breasts) or until internal temperature reaches 165 degrees. Let the chicken sit for 5 minutes before serving with remaining honey mustard dressing.

Chicken empanadas

 Ingredients:

Filling:

• Puff pastry
• 2 tablespoons vegetable oil
• 2 medium onions, diced or thinly sliced
• 3 garlic cloves minced
• 1 pound boneless, skinless chicken breasts cooked and shredded
• One teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red chili 
• 1 cup hot water

1. Cook onion and garlic until onion is translucent. Mix in chicken, spices and water. 

2. Roll out puff pastry and cut into circles

3. Spoon in chicken mixture, fold over empanada and seal. 

4. Cook in oven at 350 degrees until golden brown. 

Instant pot lentil soup

Ingredients

• 2 tablespoons olive oil
• 1 onion chopped
• 4 carrots chopped into little chunks
• 2 stalks celery thinly sliced
• 1 teaspoon salt
• 1/8 teaspoon pepper a few shakes is fine
• 3 teaspoons garlic paste or 2 garlic cloves, crushed
• 32 ounces chicken broth 
• 2 cups water
• 1 teaspoon cumin powder
• 1/4 teaspoon chili powder
• 1 teaspoon red pepper flakes or 7 shakes
• 1 1/2 cups lentils 
• 1 teaspoon ground thyme
• 2 bay leaves
• 2 tablespoons tomato paste

Instructions

• Turn your Instant Pot on to sauté - normal
• Add 2 tablespoons olive oil
• Add onions and sauté for 4 minutes
• Add carrots, celery, garlic, salt and pepper and sauté for 3 minutes
• Add lentils, broth, water, cumin, chili powder, red pepper flakes, thyme, bay leaves and tomato paste
• Seal instant pot, make sure the venting knob is sealed and push the soup/broth button - which should be on a 20 minute timer
• Once the IP beeps, either let it release the pressure naturally or do a quick release 

Stuffed bell peppers

Ingredients:
- 4 bell peppers
- 1 lb ground beef
- 1 cup cooked rice, made with chicken broth
- 1/2 cup tomato sauce
- cumin, chili powder, garlic powder
- garlic
- 1 minced onion
- shredded cheese

1. Cut bell peppers in half and take out seeds
2. Cook onion and garlic until onion is translucent. Season with salt.
3. Add in ground beef, season, and cook. Add in cumin, chili powder, garlic powder, and tomato sauce.
4. Mix in rice.
5. Spoon mixture into bell peppers. Cook on grill or in oven. At the end, sprinkle cheese to melt. Serve with salsa.

Ethiopian stew

Ingredients

• 2 tablespoons butter
• 1 onion finely diced
• 2 tablespoons berbere spice mix (cumin, nutmeg, all spice, paprika, coriander, cardamom, cinnamon, ginger, onion powder)
• 3 cloves garlic minced
• 2 carrots peeled and sliced
• 2 ribs of celery sliced
• 2 cups sweet potatoes peeled and cubed
• 2 chicken breasts
• 1 cup green split lentils dried
• 1 can 540mL/19oz diced tomatoes (including juices),
• 1 cup chicken stock

after cooking

• juice from 1/2 a lemon
• 1 teaspoon brown sugar
• salt if needed

Instructions

• Melt butter in a medium pan over medium heat. Add the onion and cook 5-8 minutes, until cooked through.
• Add the berbere, cardamom, paprika, ginger and garlic, and cook for 1-2 more minutes, until fragrant.
• Place the onion mixture in the slow cooker along with all remaining ingredients.
• Cook on low for 6 hours.
• Gently stir in the lemon juice, brown sugar, and salt (if needed).
• Serve with flatbread and yogurt.