• In a medium bowl, combine the avocado, tomato, red onion, jalapeño, salt, and pepper.
• Squeeze lime juice into mixture. Mix together until fully incorporated.
• Top with cilantro (optional).
• Serve with chips.

• Preheat oven to 350.
• Grease a 9x13 casserole dish.
• Place the hash browns in the bottom of the casserole dish.
• Sprinkle the ham over the hash browns, then sprinkle the cheese.
• Mix the eggs, milk, garlic powder, onion powder, and onion in a bowl. Whisk to combine.
• Pour the egg mixture over the top.
• Bake for 40-45 minutes or until cooked through.

• In a large bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for10 minutes to an hour.
• Heat oil in a large skillet over medium-high heat. Whensizzling, add chicken pieces in batches , making surenot to crowd the pan. Between each batches, re-oilthe pan. Cook until browned, about 3 minutes on each side. Set aside and keep warm.
• In the same pan, melt the butter. Cook the onions until soft.
• Add garlic and ginger, and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric, chili powder, salt, and coriander. Cook for about 20seconds, while stirring occasionally.
• Pour in the tomato puree. Let simmer on medium-low for about 5 minutes, stirring occasionally until sauce thickens and becomes a deep red-brown color.
• Stir the cream and brown sugar through the sauce. Add the chicken back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. If needed, pour in water to thin out the sauce.
• Let cool for a few minutes and enjoy! Top with cilantroand serve with brown rice and naan.

• In a bowl, mix mayo and sriracha. Set aside.
• In another bowl, combine cooked rice and rice vinegar. Cover and set aside.
• In a third bowl, drain tuna of all water and combine with half of the sriracha mayo. Leave the remainder for drizzling at the end.
• To assemble, take a 1/2 cup measuring cup and sprinkle sesame seeds into the bottom if desired. Next, layer 1/3 of the cumber, carrot, and avocado. spread 1/3 of the tuna on top and press down evenly with a spoon or spatula. Lastly, add 1/3 cup of sushi rice.
• Flip the cup onto a plate and tap to loosen, slowly pulling the cup straight up to release stack.
• Drizzle with remaining sriracha mayo and sprinkle with more sesame seeds.

Mousse Instructions

• Place the chopped chocolate in a large bowl. Set aside.
• In a large bowl beat the egg yolks and granulated sugar with hand mixer on medium-high speed until the mixture is thick and smooth.
• In a medium saucepan warm 1 cup of cream over medium-heat until it simmers.
• Remove the pan from heat and slowly whisk half of the hot cream (1/2 cup) into the egg yolk/sugar mixture, whisking constantly and adding it very gradually, to temper the mixture. Slowly add another 1/4 cup of hot cream. Leave remaining cream in pan.
• Transfer the mixture back to the saucepan and cook over medium-heat, stirring constantly, (until mixture is thick enough to easily coat the back of a spoon), about 5minutes.
• Add the warm mixture over chopped chocolate. Stir until the chocolate is smooth and melted, then whisk in the vanilla, espresso powder, and salt. Cover and chill for 1-2hrs.
• Once chilled, beat the remaining 3/4 cups of heavy cream until stiff peaks form.
• Gently fold the whipped cream into the chocolate mixture, until evenly combined.
• Spoon the mousse into dessert cups, top with whipped topping and chocolate shavings and enjoy

Whipped Topping Instructions

• In a large bowl, use hand mixer to beat the heavy cream and powdered sugar together until medium-stiff peaks form

• Heat olive oil in a pan on medium high heat. Add onion, garlic, salt and pepper and cook until fragrant and onion is translucent.
• Add carrot, cumin, coriander, chili powder, and cayenne pepper. Continue cooking until carrot is tender. Remove from heat and set aside.
• In a bowl, mash black beans. Add onion-carrot mixture, soy sauce, and oats. Mix well. Form mixture into 8slider-sized patties.
• Freeze patties for 10 minutes to set.
• Coat a clean pan with oil and heat over medium heat. Remove patties from freezer and place in pan. Cook patties, flipping halfway through.
• Top slider bun with desired toppings

• Mix all ingredients in bowl.
• Shape into golf ball size balls.
• Store in fridge or freezer.

• Mix all ingredients in bowl.
• Shape into golf ball size balls.
• Store in fridge or freezer.

• Heat 1 Tbsp olive oil in a large pot over medium heat, add beefless ground and cook, stirring occasionally until cooked through.
• Transfer grounds to a plate, set aside. Heat remaining 1 Tbsp olive oil in same pot.
• Add onions, carrots, and celery and sauté over medium heat until tender about 6 minutes, add garlic and sauté 1 minute longer.
• Add broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, and marjoram, then season with salt and pepper to taste.
• Bring to a boil then reduce heat to medium-low, cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 15 - 20 minutes.
• Meanwhile prepare ditalani pasta according to directions on package, cooking to al dente.
• Add cooked and drained pasta, beefless grounds, kidney beans, and great northern beans to soup. Thin with a little more broth or water if desired.
• Allow to cook 1 minute longer. Stir in parsley.

• Heat 1/2 tbsp butter in a large sauté pan over medium heat until melted
• Add egg, cook until scrambled. Remove to a separate plate.
• Melt 1 tbsp butter in pan. Add onion to pan and cook 2-3 minutes. Add garlic, peas and carrots along with salt and pepper. Sauté until all ingredients are tender and warmed through, about 4-5 minutes.
• Increase heat to high, add in remaining butter, and stir until melted. Add rice, green onion, and soy sauce. Stir until combined. Continue sautéing until all ingredients are heated through, stirring occasionally.
• Add eggs, stir, and cook until heated.
• Remove from heat, add sesame oil, and stir well.
• Taste and season with additional soy sauce if needed.