• Dice the onion and mince the garlic. Sauté both in a large soup pot with the olive oil over medium heat until the onions are translucent. While the onion and garlic are sautéing, dice the bell peppers, then add them to the pot and continue to sauté for about two minutes more.
• Add the ground beef to the pot with the vegetables and continue to sauté over medium until the beef is cooked through. Add the red wine to the pot and stir to dissolve any browned bits off the bottom of the pot.
• Add the diced tomatoes (with juices), tomato sauce, soy sauce, bay leaves, oregano, basil, crushed red pepper, and water to the pot. Stir to combine, place a lid on the pot, and allow it to come up to a boil. Once boiling, turn it down to low, and let the sauce simmer for 30 minutes with the lid on, stirring occasionally.
• After the sauce has simmered for 30 minutes, add the macaroni and stir to combine. Continue to let the macaroni simmer in the sauce, with the lid on, stirring occasionally, until the pasta is tender (about 10-12 minutes).
• Once the pasta is tender, taste the goulash. Remove the bay leaves, then serve.

• Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line three baking sheets with parchment paper and set aside.
• In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
• Cream together butter and sugars until combined.
• Beat in eggs and vanilla until light (about 1 minute).
• Mix in the dry ingredients until combined.
• Add chocolate chips and mix well.
• Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
• Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
• Let them sit on the baking pan for 5 minutes before removing to cooling rack.

• Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and garlic. Sauté for a few minutes until the onion is translucent.
• Stir in the tomato paste and spices (salt, smoked paprika, garlic powder, and black pepper). Allow the tomato paste and spices to cook for about 30-45 seconds.
• Now add in the diced tomatoes, frozen corn, potatoes, and BBQ sauce. Stir everything together.
• Add in the shredded chicken and chicken broth. Stir everything together until well combined.
• Bring the pot up to a boil then immediately lower the heat to medium-low heat and simmer the soup for 20 minutes. After 20 minutes if the potatoes are not fork tender, continue to simmer for 2-3 more minutes. Garnish with fresh chopped parsley (optional) and serve with cornbread or crusty bread.

• Trim fat from meat; cut meat into strips, 2x1x¼ inch.
• Heat oil in large skillet. Add meat; cook, turning frequently, until brown, about 5 minutes. Stir in water, onion, garlic salt and ginger. Heat to boiling; reduce heat.
• Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin. Add green pepper strips during last 5 minutes of sim-mering. While meat simmers, cook instant rice as directed on package for 4 or 6 servings.
• Blend cornstarch, sugar and soy sauce; stir into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cut each tomato into eighths and place on meat mixture. Cover; cook over low heat just until tomatoes are heated through, about 3 minutes. Serve with rice.

• Whisk sugar, cocoa, and flour in a medium bowl until no lumps remain
• Pour in milk and whisk until well combined
• Transfer mixture to a saucepan; cook and stir over medium heat until it thickens to a gravy consistency, 7 to 10 minutes
• Remove from heat; stir in butter and vanilla

• 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