Filling:
Sauté serrano chiles, garlic, and portabella mushroom in oil until softened. Take out of pan and place directly on softened cream cheese. Add salt, onion powder, granulated garlic, and black pepper; mix to combine flavors. Add shredded Swiss cheese and mix again. Place in refrigerator.

Burger: Put mushroom mixture in a food processer and pulse on low 1 second at a time until finely diced but not minced. Add to burger along with salt, black pepper, and garlic. Mix well together, making sure mushroom mixture is even distributed throughout. Form four 3 oz. patties. Take 1-2 tablespoons of refrigerated cream cheese mixture and place on patty. Form four 2 oz. patties and merge together with 3 oz. patties, pinching sides together and then forming back into burger form. Season lightly with salt and pepper. Heat butter and cook to desired rareness in cast iron skillet or on the grill.

Serve on toasted onion bun.

Prepare rice and set aside.
Sautee chopped onion and garlic in olive oil 5 min or until softened medium heat.
Add Rice, beans and can tomato stirring gently to incorporate.
Add Soy Sauce and mix well
Simmer on low 10 minutes

Remove the fronds from the fennel and reserve them. Slice the bulb in half, remove the core and thinly slice. Peel and quarter the onion and slice thinly. Place both in a bowl and toss with the salt, pepper and olive oil. Squeeze the lemon juice in and add the feta, toss everything gently together. Roughly chop the herbs (including the fennel frond) and toss them in too. Refrigerate the salad for 30 minutes before serving.

Zoodle your zucchini with a spiralizer, processor, or just a knife, then put it in a colander and lightly salt it. Allow it to drain for a few minutes then spread it on a clean tea towel and twist it up to remove excess moisture. This also perfectly seasons your zoodles.

Boil the spaghetti per the instructions (remember to salt the water! You want everything to be seasoned as you go), drain and set aside.

Add the olive oil to the pan (I use the spaghetti pot, but you could us a skillet if you prefer) and put over medium high heat. Toss the artichokes in and cook them for 4-5 minutes. Add in the zoodles and cook for just a couple more minutes, then toss in the spaghetti and the oregano. Zest the lemons over the pot (if you don’t have a microplane you should get one!) and then also squeeze in the juice. Grind some fresh pepper in and toss it all together.

Divide the Zoodle noodles between two dishes and top liberally with parmesan. I listed 1/2 cup but if I’m honest I add more as I go. This is entirely up to you!

Slice squash in round 1/4″ thick slices.
Heat about 1.5 tablespoons olive oil in 12 inch skillet over medium heat.
Cook slices for about 5 min per side till browned. (Or to your liking)
While slices are cooking, chop tomatoes and slice basil.
Plate cooked squash and top with tomato and basil.
Sprinkle goat cheese over top and serve.

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.

INSTRUCTIONS:
1. Cook rice according to package instructions.
2. Fry bacon and sausage in a wok or large skillet over medium-high heat until crisp and browned. Using a slotted spoon, transfer the bacon and sausage to a paper lined plate. Chop bacon and sausage. Set aside.
3. Add butter to the pan and sauté pears until browned, remove pears and place on plate with bacon and sausage.
4. Heat 1 tablespoon oil. Add eggs and scramble until fully cooked. Transfer eggs to the plate with bacon and sausage and pears, keep warm.
5. Heat remaining oil in the pan. Add onion to the pan and cook until tender, (about 3-4 minutes). Stir in garlic and cook for an additional minute until fragrant.
6. Add chilled cooked rice, sesame oil, bacon, sausage, edamame and pears cook for 3-4 minutes until the cold rice begins to warm and soften.
7. Add the cooked eggs back into the pan. Stir in soy sauce, cilantro and sesame oil. Cook for 1-2 minutes to heat the sauce through the rice.
8. Garnish with chopped green onions and serve 3/4 cup portions. Enjoy!

CCP: Heat to 165° F or higher for at least 15 seconds.
CCP: Hold for hot service at 135° F or higher.