• 1-can (27oz.) Las Palmas Enchilada Sauce
• 1/2-can (13.5oz.) Las Palmas Green Chiles / or the "meat" from 6-8 large roasted Hatch Green Chiles with skin and seeds removed
• 1/2-can (3 1/2oz.) La Victoria Chipotle Peppers in Adobo Sauce - Hot
• 1/4 cup Thai Sweet Chile Sauce Use this link for recipe or purchase ready-made

• 1 small white or yellow onion, diced
• *1-2 lbs. pork shoulder/butt
• 3 TBSP Olive Oil
• 1/4 cup Orange Juice
• 1 TBSP fresh cilantro, chopped
• 1 tsp. ground cumin
• 1 tsp. Chile powder
• 1 tsp. Mexican oregano, dried

• 2 lbs. fresh spinach (to yield 1lb. trimmed)
• 1/2 lb. ricotta, drained
• 3 extra-large egg yolks
• 1 1/2 cups freshly grated parmigiano-reggiano
• 1/2 tsp. grated lemon zest
• extra-virgin olive oil

• Cayenne pepper to taste (optional)
•  freshly grated nutmeg to taste
• salt and freshly ground black pepper
• 1 tablespoon ea. unbleached flour and semolina flour, combined (2 tablespoons total)
• 1/4 cup butter, melted

• 2 (1 1/2-lb) live lobsters
• 1/2 stick (1/4 cup) unsalted butter
• 1/4 lb mushrooms, trimmed and thinly sliced
• 1/2 teaspoon paprika
• 1/8 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons medium-dry Sherry
• 1 cup heavy cream, scalded
• 2 large egg yolks

• 1  8"Tortilla
• 1 tsp.Olive Oil
• 2-3 oz.Pizza Sauce or Tomato Paste
• 3-4 oz.Mozzarella Fresca cheese
• 1 thinly sliced, peeled, garlic clove
• 1-2 TBS chopped black olives
• 2-3 sliced mushrooms
• 6-8 thin slices medium tomato
• 6-8 or more Jalapeno slices
• 1 TBS Grated Fontinella, Romano or Parmesan cheese
• 6-8 medium fresh Oregano leaves (or 1 tsp. dried Oregano)
• 1/4 tsp.Cayenne pepper
• 1/4 tsp.Garlic powder*See below for extra ingredients

• Start with a larger (quesadilla, enchilada or burrito size) tortilla (8-12 inches)
• Brush Olive Oil or garlic infused Olive Oil on the surface (top only) of a tortilla
• Spread your favorite pizza sauce, or undiluted tomato paste on the oiled tortilla
• Arrange slices or shreds of your favorite pizza cheese (I recommend Mozzarella Fresca)

1. I like to use packaged Boboli Pizza Sauce or Tomato Paste straight from the can
2. I prefer grated Fontinella but you can use Romano or Parmasan
3. Use dried Oregano if you don't have fresh Oregano
4. Add a pinch of Cayenne pepper and garlic powder
5. For a rich, creamy Pizzadilla™, Instead of brushing Olive Oil on the tortilla, spread a thin layer of cream cheese on a naked tortilla, add the sauce and continue
6. If you want more quesadilla than pizza, use Mexican Asadero cheese, salsa, taco toppings and cilantro - but then you would have a Mexican pizza or open faced quesadilla
7. Use a taco size tortilla for a quick snack

• Peel and slice 6 aubergines (eggplant) and 6 Italian marrows (courgettes,) AKA zucchini
•  sprinkle with salt and leave covered with a weighted plate for 1 hour
• Slice 2 large onions. Skin, remove pips and cut up 8 tomatoes
• Slice 2 peppers (green bell) very thinly, removing core and seeds
• Chop 3 garlic cloves
• Heat 1 cup olive oil in a heavy pan
•  fry onion until slightly colored, add the garlic. Cook for 5 minutes, then add aubergines, courgettes, peppers and tomatoes
• Season with salt and pepper, add a bouquet garni (bundle of herbs: thyme, bay leaves, and sage, tied with a string) and cook, covered for an hour
•  This dish may be served hot or cold.

• 3 1/2 cups sifted all purpose flour
• 4 to 5 tablespoons water
• 4 eggs  
• 1 tablespoon salt

• 1 package (10 ounces) fresh spinach
• Half of meat from sauce, chopped
• 1 cup grated Parmesan cheese
• 3 eggs
• Pinch of Black pepper
• Pinch of freshly grated nutmeg
• salt

• 2 slices of whole wheat/whole grain toast
• 1/4 cup extra virgin olive oil
• 2 cloves of garlic, peeled and smashed/minced
• 2 TBSP tomato paste
• 1 TBSP grated cheese - parmesan or...
• 1 or 2 cherry peppers (or Jalapeños, Chile or your choice,) sliced
• pinch of oregano, each slice
• a few twists of fresh black pepper
• three or four sliced mushrooms
• 2 pats of butter
• Cayenne pepper or red pepper flakes

1. sauté the garlic and mushroom slices in half of the olive oil
2. when the 'shrooms soften, add the rest of the oil to the pan
3. setting the mushrooms aside brush the toast with the garlic oil
4. spread a TBSP of tomato paste on each slice of toast
5. add the mushrooms, sliced cherry peppers and cheese
6. hit both slices with the oregano and fresh ground black pepper
7. top each with the butter, add the Cayenne or red pepper
8. place under broiler/toaster oven until butter melts
9. serve as an appetizer, snack or...

• 1 15 oz. can Cut Green Beans
• 1 15 oz. can Wax Beans
• 1 15 oz. can Red Kidney Beans
• 1 15 oz. can Garbanzo Beans
• 1 small red onion, sliced and quartered
• 1/4 - 1/2 medium Red Bell Pepper, sliced in 1/4" strips, 1" long
• 1/4 cup white vinegar, adjust to taste
• 1/4 cup water (add more if necessary)
• 1TBS brown sugar, adjust to taste
• 1 TBS white sugar, adjust to taste
•  pinch salt
•  fresh black pepper to taste

1. Use good quality brand names
2.  mix salad gently or the beans will break-up
3.  White rice vinegar can be substituted for the white vinegar
4.  One can cut the white sugar with Splenda or...

• *1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt (optional)
• 3 cups Quaker Oats (quick or old fashioned, uncooked)
• 1 cup raisins
• *For High Altitude increase flour to 1 3/4 cups.

MAKES ABOUT 4 DOZEN

• 2 cups warm water (90' - 100')
• 2 tablespoons or 2 packages yeast
• 3 tablespoons **gluten
• 1/2 teaspoon sugar
• 2 tablespoons vegetable oil
• 2 teaspoons salt
• ***Around 4 cups Bob's Red Mill whole wheat flour
• 1 tablespoon molasses

What to do:
1) Put the dry yeast and sugar in a large mixing bowl, mix it up with a fork

2) Pour in two cups of water which must be the right temperature for the yeast

3) Stir the mixture well, I use a whisk and whip it up into a frenzy

4) Proof the yeast: Let the mixture sit in a warm place for ten minutes, if the yeast is then bubbling/foaming the carbon dioxide is being released and the yeast is active

5) Add gluten, oil, salt, molasses, and the grains - mix

6) Then gradually add ***enough flour to make a firm dough - until the dough (just barely) sticks to your hands (too much dough will make the bread heavy)

7) Knead until smooth and elastic (pull in toward the center 20-25 times, at least)

8) Cover with a damp towel and place in a warm place to rise until double in volume (1 1/2 - 2 hours)

9)  Punch down dough, knead briefly, let rest ten minutes and let rise a second time

10) Punch down, form into a pan-size loaf and place the dough into an oiled bread pan

11) Place in a warm place and let rise until the dough is 11/2 times the original volume, at this point don't touch the dough (critical) set aside while preheating oven to 350'

12) When the oven reaches the correct temp, place pan with dough (the dough should rise over the top of pan 1-2 inches) in the center of oven and bake 35 - 40 minutes - or until loaf sounds hollow when rapped with knuckles

1. I prefer the packaged yeast
2. Health Food/Specialty Food stores sell the breakfast-grain-mix in bulk, add nuts or whatever at the time you add the grains
3. Before the last rise in the pan sprinkle some oats or nuts on top of the dough 

• 3 tablespoons butter
• 1 pinch salt
• 1 heaping tablespoon all purpose flour
• 1/4 teaspoon freshly grated nutmeg
• 1 1/4 cups milk, heated
• ground white pepper (optional)

1. heat olive oil in sauce pan, add garlic and cook for 2-3 minutes, remove pan from burner
2. add other ingredients, except oregano, butter, Cayenne and cheese
3. cook sauce on medium heat for 45 minutes, stirring often
4. add oregano, stir sauce and cook a few more minutes
5. use this sauce with any pasta dish
6. top plated, sauced-pasta with grated Fontinella Cheese
7.  add a pat of butter, a shake of Cayenne pepper and put the dish under the broiler until the butter melts, serve

• 1 12 oz. can tomato paste
• 1/4 cup Olive oil
• 3 garlic cloves*, pealed and chopped
• 1 cup red (or dry white) Wine
• *1 1/2 cups Water
• 1/2 cup grated Fontinella cheese (can substitute Romano or Parmesan)
• 1 splash of juice from a jar of cherry peppers
• *1 tsp. sugar
• 1 heaping tsp. oregano
• 1/2 tsp. Cayenne pepper
• salt and black pepper to taste

1. Add the olive oil to a medium sauce pan, heat the oil until it starts to sizzle.
2. Turn off burner*, add chopped garlic to the oil, let the garlic cook as the oil cools, about 3 minutes
3. Add wine, bring to a boil, reduce heat
4. Add tomato paste, water, sugar, Cayenne, salt and black pepper, stir well
5. Add cheese, cook 20 minutes, stirring occasionally
6. Add oregano, stir

• 6 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 cup butter
• 6 cups (three 1-pound cans) peeled plum tomatoes
• 3 large garlic cloves, mashed
• 1 tablespoon dried oregano
• 16 fresh parsley sprigs, leaves only
• 8 anchovy fillets, chopped
• 1/2 teaspoon freshly ground black pepper
• 2 heaping tablespoons tomato paste

• 1 28-oz. can crushed-tomatoes, I prefer the Cento brand
• 1/4-cup EVOO
• 2 or 3 cloves of garlic (peeled and crushed)
• 3 or 4 basil leaves,torn
• 1 TBSP oregano
• 1 tsp sugar
• salt to taste
• black pepper to taste

INGREDIENTS:

•  1/2 cup olive oil
•  3 garlic cloves crushed and chopped
•  2 - 10oz. cans whole baby clams, with juice
•  1 - 14.5 can diced tomatoes
•  1 - 6oz. can tomato paste
•  1/2 cup dry white wine
•  freshly ground black pepper to taste
•  salt, just a pinch
•  1/4 cup grated cheese
•  1/4 cup Coke
•  1/4 cup Cherry Pepper juice, from jar
•  1/2 tsp. crushed Fennel
•  1/2 tsp. Oregano
•  1/2 tsp. Parsley
•  Cayenne pepper

1. Heat the olive oil in a sauce pan
2. add chopped garlic, stir and turn off heat while the oil cools
3. open the cans of clams, tomatoes and tomato paste
4. when the oil has cooled down, add the clams with juice, add the diced tomatoes, tomato paste and wine, stir
5. mix in the grated cheese and add the coke and pepper juice,
6. add the Fennel and Parsley, salt and pepper,
7. cook for 45 minutes on medium-low heat (just bubbling,) stirring often
8. add the Oregano just before sauce is done

1. After cooking the garlic, let the oil cool so it won't splatter when you add the other liquids
2. If you use fresh clams instead of canned, add extra liquid (bottled clam juice.)
3. You can substitute crushed tomatoes or tomato sauce for the diced tomatoes
4. After adding the coke and pepper juice, taste and adjust
5. Use grated Parmesan, Romano or Fontinella cheese in sauce
6. For the dry white wine use a Chablis, Chardonnay or Pinot Grigio

• 1 1/2 pounds lean beef (flank or bottom round)
• 1 pound lean pork shoulder
• 3 garlic cloves, mashed
• 1 teaspoon fresh rosemary
• 1/2 cup olive oil
• 1/4 cup butter
• 4 ounces salt pork, diced
• 3/4 pound onions, peeled and diced
• 2 bay leaves, crumbled
• tiny pinch of ground allspice
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1/2 cup good dry red wine
• 1 cup canned peeled plum tomatoes, chopped or sieved
• 2 medium-sized ripe tomatoes, chopped
• 2 cups boiling water

1. Cut the beef and pork shoulder into small cubes
2. Chop garlic and rosemary together
3. Combine olive oil, butter and salt pork in a saucepan, heat
4. Add onions and sauté slowly to medium brown
5. Add beef and pork cubes and simmer for 20 minutes
6. Add bay leaves, allspice, black pepper, garlic & rosemary mixture
7. Cook for 10 minutes
8. Add wine, stir, cover and cook for 3 minutes
9. Add canned and fresh tomatoes, boiling water and salt; simmer for 20 minutes
10.  Remove from heat
11.  Remove all meat from the sauce and put through a food chopper
12.  Place half of the chopped meat back in the sauce, stir, and bring to a boil, slowly
13.  Remove from heat; Put remaining chopped meat aside for the stuffing

• 1/4 cup butter
• 1/4 cup olive oil
• 4 oz. salt pork, diced
• 1/4 cup diced onions
• 1/2 pound Italian sweet sausage
• 1/2 pound lean beef, diced
• 10 fresh parsley sprigs, leaves only
• 1 bay leaf, crumbled
• 5 fresh basil leaves or 1/2 teaspoon dried basil

• 1/2 teaspoon black pepper
• 18 slices of dried Italian mushrooms
• 1 cup warm water
• 2 cups (one 1-pound can) peeled plum tomatoes
• 2 large ripe tomatoes, chopped fine
• 1/2 cup dry white wine
• 1 teaspoon tomato paste
• 2 garlic cloves, mashed

1. Combine butter, olive oil and salt pork in a saucepan, heat. 
2. Add onions and sauté slowly to golden brown. 
3. Remove casing from sausage and cut the meat into 1/2-inch pieces
4. Add sausage pieces and diced beef to the saucepan and brown for ten minutes
5. Chop garlic, parsley and basil together and add to the sauce along with bay leaf and pepper
6. Soak the mushrooms in the warm water for 20 minutes, drain, saving the water, and chop the mushroom
7. Meanwhile stir and cook the sauce slowly for 20 minutes
8. Put the canned tomatoes through a ricer or food mill and add to the sauce
9. Add fresh tomatoes, wine, mushrooms and mushroom water, stir and cook slowly for 1 hour, turn off the heat and cool for ten minutes
10. Strain and put all solid pieces through a food grinder, place all back in sauce, add the tomato paste, stir, bring to a boil, and sauce is ready to serve.

• 1/4 cup olive oil
• 1/4 cup butter
• 1/2 medium onion, peeled and diced
• 1/2 pound beef, ground
• 1/2  pound bulk Italian Sausage
• 1 1/2 pounds (28 oz.) canned diced tomatoes
• 12 oz. tomato paste
• 1-15 oz. can tomato sauce

• 1 cup dry red wine
• 2 bay leaves
•  3 garlic cloves, chopped
• 6-8 fresh parsley sprigs
• 1/2 tsp. fennel, crushed
• 1/2 tsp. basil
• 1 tsp. oregano
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• Cayenne pepper

1. Combine butter and olive oil in a saucepan, heat
2. Add the diced onions, brown slowly
3. Add beef, pork and bay leaves, cook slowly for ten minutes or until meat is uniformly browne
4. Add wine and bring to a boil, reduce burner to medium
5. Chop garlic and parsley, add to the sauce
6. Add diced tomatoes, 1/2 of the tomato paste and tomato sauce
7. Add the fennel, basil, salt and black pepper
8. Cook on low heat for 1 hour (stir often to prevent burning.)
9. Blend in the remaining tomato paste and the oregano, bring sauce to a boil and remove from heat.

1. Run the sauce through a "Food Mill" - after the initial (1 hour) cooking - for a (more) velvety, smooth sauce, then return sauce to the pan and proceed with the rest of the recipe. The Food Mill step is not necessary. Without using the Food Mill, the sauce finishes with (more of) the natural graininess of the ground meat.)
2. Don't buy a cooking wine for the sauce, use the same wine that you pour with dinner (Chianti,  Bardolino or Sangiovese
3. Try grated Fontinella cheese, instead of Parmesan or Romano, as the sprinkled topping on your pasta

VEGAN UN-RIBS

• 1/4 cup soy sauce
•  3 tablespoons nutritional yeast
•  2 tablespoons smooth peanut butter
•  2 tablespoons tomato paste
•  1 tablespoon white, chickpea, or red miso
•  4 or 5 cloves garlic
•  11/4 cups water
•  21/2 to 3 cups vital wheat gluten Oil, for cooking (optional)

1. In a food processor or blender, combine the soy sauce, nutritional yeast, peanut butter, tomato paste, miso, garlic, and water and process until a smooth and creamy slurry is created. If you are using a food processor, just keep everything in there; if using a blender, pour it out into a large mixing bowl
2.  Add 21⁄2 cups of the gluten to the slurry and mix well, either using the food processor or by hand in the bowl. If you’re using a food processor, keep pulsing to knead the dough, adding a little more gluten flour as necessary to form a stiff dough (the more gluten you add, the chewier your ribs will be, so you can control how tender or chewy you want them). It may form one ball in the center or break up into little beads; if the latter happens, all you have to do is push it together with your hands. If you’re mixing it by hand, knead it in the bowl for several minutes until it becomes smooth
3. Roll the dough into a log about 6 inches long. Slice the log lengthwise into four “steaks” about 3⁄4 inch thick
4. Now here’s one of the places where you get to decide whether or not to use oil, and how much
5.  Heat a skillet over medium-low heat—if you’re going for oil-free, make sure that it is nonstick. If you’re using oil, add a couple of tablespoons to the skillet and let it get hot
6. Add the steaks and cook until browned on both sides. They will rise and puff a little. Preheat the oven to 350°F. If your skillet is ovenproof, you can just leave the steaks in the pan. If not, transfer them to a baking dish
7.  Mix 11⁄2 cups of the barbecue sauce with the water. Pour the diluted sauce over the steaks in the pan and cover with a lid or aluminum foil
8.  Bake the ribs for 75 to 90 minutes, until the sauce has reduced and just barely coats them and the steaks are chewy and cooked through. They will be relatively tender while hot but will deflate slightly and become chewier as they cool, so fear not if they seem too soft right out of the oven
9.  Let them cool until they can be handled without burning your fingers. Then slice each steak lengthwise into “ribs” about 1⁄3 to 1⁄2 inch thick
10.  Heat the skillet over medium-low heat. You’re going to sauté the individual ribs once more to brown or even blacken them on both sides. Once again, you can choose to oil or not to oil. If you like your ribs on the greasy side, you’ll want to use a good 4 to 6 tablespoons of oil to sauté them. Or you can just use a dry nonstick skillet. Cook them all until nicely dark on both sides (I like them almost black). Then toss them with the remaining 2 to 21⁄2 cups barbecue sauce
11. Now you can dig in. Or wait until the next day, when they will have deepened in flavor and become even chewier. To reheat, just throw them in the oven or on the grill, or eat them cold with some potato salad—yum! Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 6 months.

•  2 (6-ounce) cans tomato paste
•  1/2 cup maple syrup or organic sugar, or 3/4 cup coconut sugar, or more as desired
•  1/3 cup soy sauce
•  1/4 cup apple cider vinegar
•  2 tablespoons molasses
•  1/2 to 1 teaspoon liquid smoke
•  6 cloves garlic, minced
•  2 chipotle peppers in adobo sauce (canned), minced
•  2 tablespoons chili powder
•  1 tablespoon smoked paprika
•  2 teaspoons ground cumin
•  1 cup water

• 1/2 seedless watermelon
• 1/2 medium lime
• 1/4 cup orange juice
• 1/2 tsp. cinnamon
•  dash of cayenne pepper
• 1 tsp. sugar-free, Raspberry Jell-O
• water

1. scoop out the pulp from the watermelon and puree in a blender or food processor until liquefied, retain the rind
2. add the juice from the lime, orange juice, cinnamon, cayenne and Jell-O blend again, adding water if necessary
3. pour into an ice-cube tray and freeze, when the mixture is frozen, remove the cubes and place them in the blender
4. *blend until the "sorbet" has the consistency of a snow cone
5. place in a pint deli-container or used ice-cream container and freeze
6. remove the container and let stand, at room temperature, 20-30 minutes before you're ready to serve, the mixture should have the consistency of a slushy snow-cone ice
7. mix it up and place the icy-sorbet into the watermelon rind to serve or serve it in an ice-cream dish