1. Combine all meatball ingredients in a bowl. Make sure not to “over combine”.
2. Roll meatball mixture into golf ball sized balls, bake on cookie sheet in preheated oven at 350 degrees for 20 minutes, until browned and cooked to correct internal temperature.
3. While meatballs are cooking, in a large bowl combine all sauce ingredients, except scallions, together stirring well.
4. Place the cooked meatballs in slow cooker, and pour sauce over top. Stir gently.
5. Cook for 4 hours on low, serve with chopped scallions.

GET STARTED
1.COOK CORN – In a large pan heat 1tbsp oil over medium heat. When the pan is hot added ¼ cup of frozen corn. Cover and cook for 6-7 min, stir occasionally until corn is golden-brown. Remove and season the corn with salt and pepper.
2.FILING PREPARATION – In a large bowl mix the White Wine Vinegar and ½ tbsp oil. Add cabbage, season the cabbage with salt and pepper and mix with the vinegar mix and keep aside. When the corn is ready, mix with cabbage. Set aside to cool.
3.COOK CHICKEN – Cut the Chicken into thin strips. Season with salt, pepper and the taco seasoning. In the same pan heat 2 ½ tbsp oil over medium heat. When the pan is hot add the seasoned chicken strips. Cook 4-6min, flip occasionally, until brown and cook completely.
4.WARM TORTILLAS – Wrap the tortillas in paper towels. Microwave until tortillas are warm, 30 secs.
5.PLATE – Take warmed tortillas and top with chicken and corn-cabbage mix. Drizzle Chipotle sauce over tacos and enjoy.

Mix everything except the Ritz crackers thoroughly and scoop into a shallow baking dish, or two ramekins.  Top with crushed crackers.  Bake at 350° for 20 to 30 minutes, or until the topping is lightly toasted and the cheese is bubbling up merrily around the edges.  Serve with crackers or toasty baguette slices.

Slice zucchini into very thin disks using a mandolin or a sharp knife.

Lightly crush fennel seeds with the back of a spoon or a mortar and pestle.

In a small bowl, combine all seasonings, liquid smoke, and olive oil. Mix well.

In a larger bowl, toss the zucchini slices in the oil and spice mixture. Be sure to coat both sides of each slice as evenly as possible.

Lay slices in a single layer on a plate or tray, and put in refrigerator to “cure” for two hours
Remove slices and arrange for serving, or use to top a pizza. Enjoy!

Wash cucumbers thoroughly and trim the ends off. Cut in half lengthwise and scoop out the seeds (they make you burp). Cut into 1-inch pieces. Peel and roughly chop the shallot. Add cucumbers, shallot, and all other ingredients to a blender and blend until smooth. Store in the refrigerator and serve chilled.

Carrots and Chickpeas: Preheat oven to 425F. Place carrots and chickpeas onto a baking sheet and toss with the olive oil and salt. Bake for about 30-35 minutes, flipping midway through, until the carrots are golden brown and chickpeas are dry and crispy.

Dressing: Prepare the dressing in a medium bowl by combining all the dressing ingredients, including the finely chopped fresh herbs. Mix well. The dressing will be quite thick.

Serving: Plate the warm carrots and chickpeas on a large dish and drizzle dressing all over. Gently toss with loosely chopped fresh herbs.

*If you would like to prepare this dish in advance dress the carrots and chickpeas then store in a sealed container in the fridge. Toss with loosely chopped herbs right before serving.

In a large mixing bowl, combine all dry ingredients: flour, sooj, baking powder, pumpkin spice, and cloves.

Mix wet ingredients into the dry, besides the milk. The milk will help form the dough.

Add the warmed milk slowly into the dough, and keep mixing to form a slightly firm yet smooth dough. Knead batter for 10-15 minutes. The dough is wet, so don’t be afraid that it is sticky.

Dust your working surface with flour. Divide the kneaded dough into four portions. Roll each portion of the dough into a large thick circle with a rolling pin. Roll until the circle is 1/8″ thick.

Use a sharp knife or a pizza cutter to cut into 1/2″ width long horizontal strips. Cut these strips vertically so that you achieve diamond cuts.

Fry shakarparas in an air-fryer at 375 degrees F for 5-6 minutes depending on size of cookie.
Once fried, cool shakarparas for 5 minutes and enjoy.

1) in a hot saute pan, place corn kernels and cook until corn starts to brown. Place roasted corn kernels in a bowl and set in refrigerator to cool. About 5 minutes
2) after corn is cooled, combine strawberries, jalapenos, cucumber, rice vinegar kiwi juice and lime juice and stir till well mixed. Taste, add a little salt as desired. Set aside or in refriegerator to keep cold until ready to plate.
3) Trim each piece of the Serrano Ham into even rectangle strips and wrap each strip around the side of each scallop, using a toothpick to secure the ham.
4) in a hot saute pan. Place each scallop and add the butter to baste and brown the scallops. Cook about 90 seconds on each side. When scallops are seared on each side, lay flat and allow the serrano to cook just slightly. When done, remove from pan and place on a rack or towel lined plate to remove some of the grease.
5) Place Scallops on serving plate and surround with some of the cold relish to serve.

Cut the tofu blocks lengthwise to give yourself 4 rectangles about 1 inch think. Place the squares between a few sheets of paper towel and use a heavy pan or pot to weigh it down. This step is about getting as much moisture out of the tofu as possible. We’re going to replace the moisture with some added flavor later, so for now just let it sit for about 15 minutes, replacing the paper towels if they get too wet.

Remove the Tofu from between the paper towels and cut into 12 equal chunks. If your date has a little mouth (or you’re feeding the offspring) you can cut them a little smaller, and its not a big deal if they’re not perfect. Slice the tofu bricks lengthwise twice and then perpendicular (across the other way) 3 times to create the 12 blocks. Place all squares in a gallon zip lock bag.

Preheat your oven or grill to about 300 degrees. Line a cookie sheet with foil and place a cooling rack on top of the cookie sheet.

Add the apple juice to the bag with your tofu squares, seal, and shake it around a bit to coat all surfaces of the tofu. Then add the BBQ/spice rub to the bag, seal, and shake again to coat those little morsels with all of that delicious goodness. It’s helpful to have a bit of music on for this part, so you can dance around the kitchen shaking your bag like a crazy person.

Allow the tofu squares to sit in the rub and juice about 15 minutes.

Remove the squares from the bag and place on the cooling rack. Reserve the juice and spice rub, we’ll be back for that bag o’ flava lata.

Place the cookie sheet with the tofu squares on the grill or in the oven and cook for 15-20 minutes. Again, the main goal here is liquid removal. We’re trying to dry those squares out a bit, so they will continue to soak up the flavor we add back later. The tofu squares will start to dry up a bit, browning slightly on the outside. Remove from heat and try to avoid eating them all now (they’re already good at this point, but trust me they get better.)

Raise the heat on your grill or oven to 450 degrees F.

Combine the reserved juice from the “bag of flava” with roughly 1 cup of your favorite BBQ sauce and a 1/4c of apple cider vinegar. Mix thoroughly to incorporate all together.

Place the tofu squares on your grill pan, vegetable cage, casserole dish, cookie sheet, or whatever heatproof vessel you own (like I said, easy) and put on grill, or in oven. Using a spoon or basting brush, spread sauce mixture over tofu squares, being sure to cover all sides.

Cook for 20 minutes, then stir squares around, re-sauce, and return to heat.

At this point, its a matter of preference. Like burnt ends? Continue cooking, saucing and returning to heat 2 more times. Can’t wait anymore? That’s ok too, dig in. Keep in mind that Tofu will absorb whatever flavor you give it. So the more saucing, tossing, and flavor you can give it, the better.