Turkey and Mushroom Soup

1 tablespoon olive oil
1 small yellow onion, diced
2 stalks of celery, sliced
1 carrot, sliced
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

1/4 teaspoon thyme
1/4 teaspoon ground sage
1/4 teaspoon rosemary
2 tablespoons butter
16 ounces mixed mushrooms (button, crimini, shitake, oyster, etc), sliced
32 ounces chicken stock
1 large potato, peeled and diced
1 pound cooked turkey, cubed
1 cup heavy cream

Salt and pepper to taste
Fresh parsley, chopped, for garnish

Heat the olive oil in large pot set over medium heat.  Sauté the onion, celery, and carrot in the oil until fragrant, about 8 minutes.  Add the garlic, salt, pepper, thyme, sage, and rosemary, and cook for 2 minutes, stirring constantly.  Add the butter and fresh mushrooms and continue cooking until the mushrooms have lost their water, about 10-15 minutes longer.  Add the stock and bring to a simmer.  Then add the potatoes, cover the pot, turn heat to low and continue cooking until the potatoes are tender, about 15 minutes.  Add the turkey and warm through, about 5 minutes more.  Remove from the heat and stir in the cream.  Taste and adjust seasonings as necessary with salt and pepper.  Garnish with fresh parsley.

Serves 4-6.

From The Soupbox Cookbook by Jamie Taerbaum and Dru Melton, with minor changes

Cauliflower-Topped Puy Lentil Pie

Olive oil
2 tablespoons mustard seeds
About 20 fresh curry leaves
2 carrots, peeled and finely chopped
1 onion, finely chopped
1 tablespoon cumin seeds, bashed

1 tablespoon coriander seeds, bashed
2 cloves garlic, peeled and finely chopped
A thumb-sized piece of ginger, peeled and finely chopped
400 grams Puy lentils
400 grams chopped tomatoes, canned or fresh
2 cups vegetable broth, or water plus a vegetable bouillon cube
2 pitted dates or prunes, finely chopped

1 red chile, seeded and chopped

Zest and juice of 1 organic, unwaxed lemon

2 medium heads cauliflower (about 2 1/4 pounds/1 kilogram with leaves removed)
Sea salt
1 tablespoon olive oil

Heat oven to 425 F.

Put a glug of oil into a large, heavy pan.  When it is hot, add the mustard seeds and the curry leaves, and cook until the seeds pop.  Take the pan off the heat, reserve half the seeds and leaves, then put the pan with the remaining mixture back on the heat.

Add the carrots and onion to the pan and cook for another 10 to 15 minutes, or until soft and nicely browned.  Add the cumin, coriander, garlic, and ginger, and cook for another 3 to 4 minutes, to toast the spices and allow the garlic and ginger to release their oils.  Take care that the garlic doesn't burn.

Add the lentils, tomatoes, and stock or water and bouillon cube to the pan.  Add the chopped dates or prunes, the chile, and the zest of half the lemon.  Season with salt and simmer over medium heat for 15 to 20 minutes, or until thick, rich, and flavorful.

Meanwhile, make the cauliflower mash.  Break the cauliflower into florets, slice the stalk, and put into a lidded pan with about 3/4 inch of boiling water.  Put over high heat and steam until tender.  Drain, put back in the pan, and heat for a minute to dry out the cauliflower.

Allow cauliflower to cool a little, then blitz in the food processor with a big pinch of salt and the oil.  When you have a silky-smooth mash, fold in the reserved mustard seeds and curry leaves.

Once the lentils are ready, add the lemon juice and mix well.  Spoon into an ovenproof dish, top with the cauliflower mash, and bake for 20 minutes or until golden and bubbling.

Serves 4.

From The Modern Cook's Year by Anna Jones

Cilantro Lime Rice (from Chipotle)

2 cups basmati rice, unrinsed
1 bay leaf
Salt
1 teaspoon olive oil, optional
2 tablespoons fresh cilantro, minced
2 tablespoons fresh lime juice, from 1-2 limes
2 tablespoons fresh lemon juice, from 1-2 lemons
 
To cook basmati rice on the stove top:
Bring 8 cups water to a boil in a large pot.  Add rice, bay leaf, and salt to taste (around 2 teaspoons).  Stir and return to a boil.  Boil uncovered for 10 to 12 minutes.
 
Remove bay leaf.  Using a fine mesh strainer, drain rice and rinse with hot water.  Pour into a large bowl.  Stir in cilantro, lime juice, and lemon juice. Season to taste with salt (around an additional 1/4 teaspoon).  Serve hot or at room temperature.
 
To cook in a rice-cooker:
Add rice, water (according to manufacturer's instructions), bay leaf, salt (around 1 teaspoon), and oil if using.  Cook according to manufacturer's instructions.  When the rice is finished, remove bay leaf.  Stir in cilantro, lime juice, and lemon juice.  Add more salt to taste (around 1/4 teaspoon).  Serve hot or at room temperature.
 
Serves 12 (makes about 6 cups).
 
From CulinaryHill.com

Spicy Ranch Chex Mix

3 cups Corn Chex Cereal
3 cups Rice Chex Cereal
2 cups Whole Wheat Chex Cereal
2 cups nuts
2 cups unsalted small pretzels or pretzel sticks
1 stick (8 tablespoons) salted butter, melted
2 tablespoons worcestershire sauce (or 1 tablespoon soy sauce and 1 tablespoon rice vinegar)
2 tablespoons dried parsley
2 teaspoons dried dill
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried chives
1 teaspoon cayenne pepper, use more or less to your taste
1-2 tablespoons raw sesame seeds
1 teaspoon each kosher salt and black pepper
 
Heat oven to 300 F.
 
In a large bowl, toss together the Chex Cereals, nuts, and pretzels.
 
In a small bowl, combine the butter, Worcestershire, parsley, dill, chives, garlic powder, onion powder, sesame seeds, salt, and pepper. Pour the butter over the cereal mixture, tossing well for 3-5 minutes or until the cereal mixture is evenly coated. Spread the Chex mix evenly over 2 rimmed baking sheets.
 
Transfer to the oven and bake 40-45 minutes, stirring every 15 minutes. Serve, or store in an airtight container for up to 3 days.
 
From Half-Baked Harvest blog, with minor changes

Harvest Apple Spritz

Ginger-tangerine simple syrup:
1 cup sugar
1 cup roughly chopped peeled fresh ginger
Peel of 2 tangerines, removed with a vegetable peeler
A few sprigs of rosemary (optional)
1 cup water
 
About 8 cups apple cider
1/4 cup fresh lemon juice
Fresh tangerine juice, from 2 tangerines above
4-6 cans (12 ounces) sparkling water
 
Lemon and apple slices, for serving
 
For the ginger-tangerine simple syrup:
Put the sugar, ginger, tangerine peel, and 1 cup water in a small saucepan. Bring to a simmer over low heat, lightly muddling the solids and stirring until the sugar dissolves. Let cool completely, then strain, discarding the solids.
 
For the drink:
In a large pitcher, combine the syrup, cider, lemon and tangerine juices. Chill until ready to serve.  Add the sparkling water just before serving. Garnish with lemon and apple slices, if desired.

From Half-Baked Harvest blog, with many changes, and simple syrup recipe from FoodNetwork.com

Orange Blossom Candied Cranberries

1 cup water
2 teaspoons orange blossom water
2 1/2 cups granulated sugar, divided
1 cup fresh cranberries

Bring water, orange blossom water, and 1 cup of sugar to boil in a saucepan.  Stir until the sugar dissolves, then remove from heat.  Cool the sugar syrup for 10 minutes, then add the cranberries to the saucepan and allow to cool completely.

Transfer the cranberries and syrup to an airtight container and refrigerate for at least 8 hours and up to 24 hours.

Spread the remaining sugar on a plate.  Drain the soaked cranberries very well (but don't forget them and let them dry out or the sugar won't stick).  Working slowly by the small handful, toss a few cranberries at a time in the sugar, coating well.  Put the sugar-coated cranberries on a baking sheet and allow to dry for at least an hour before serving.

Candied cranberries keep in an airtight container for 2 to 3 days before getting soft.

From Food52.

Maple Cream Soda

1 cup maple syrup
1/2 cup water
1 vanilla bean, split and seeds scraped out
1 2-inch wide slice of lemon rind (not including the white pith)
1 teaspoon vanilla paste

Add the maple syrup, water, vanilla bean and seeds, lemon rind, and vanilla paste to a saucepan.  Bring to a boil, then reduce heat to medium and simmer for 5 minutes.  Remove from heat, cover, and let sit until the syrup cools to room temperature.  To store, remove the lemon rind and pour into a lidded jar (including the vanilla bean).  Refrigerate.  Best if kept overnight before using, for more intense, blended flavor.

To make the soda, add 2-3 tablespoons maple-vanilla syrup to an 8 ounce glass, then add seltzer.  Also delicious with a scoop of vanilla ice cream.

From Food52.

Banana Pancakes

1 1/2 cups all purpose flour, spooned into measuring cup and leveled off
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 small overripe banana, peeled
2 large eggs
1 cup plus 2 tablespoons low-fat milk
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1-2 tablespoons vegetable oil
1 tablespoon unsalted butter
Maple syrup, sliced bananas, confectioner's sugar for serving

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
In a small bowl, mash the banana with a fork until almost smooth.  Whisk in the eggs, then add the milk and vanilla and whisk until well-blended.  Pour the banana mixture and the melted butter into the flour mixture.  Fold the batter gently with a rubber spatula until just blended; do not over-mix.  The batter will be thick and lumpy.

Set a griddle or non-stick pan over medium heat until hot.  Put a pat of butter and one tablespoon vegetable oil onto the griddle and swirl it around.  Drop the batter by 1/4-cupfuls onto the griddle, spacing the pancakes about 2 inches apart.  Cook until a few holes form on top of each pancake and the underside is golden brown, about 2 minutes.  Flip the pancakes and cook until the bottom is golden brown and the top is puffed, about 1 to 2 minutes more.  Using the spatula, transfer the pancakes to a serving plate. 

 
Wipe the griddle clean with a paper towel, add more butter and oil, and repeat with the remaining batter.  Serve the pancakes while still hot with maple syrup, sliced bananas, and confectioner's sugar if desired.

Makes 12 4-inch pancakes.

From Once Upon a Chef blog

Poached Salmon Fillets with Tarragon Sauce

Poaching liquid:
3 cups water
3 sprigs fresh parsley
2 4-inch sprigs fresh tarragon
2 4-inch sprigs fresh lovage, or 1 rib celery, coarsely chopped
1 bay laurel leaf, fresh or dried
3/4 cup of dry white wine
1/2 teaspoon salt

2 pounds salmon fillet, about 1 inch thick

Sauce:

4 tablespoons unsalted butter, at room temperature

1 small shallot, finely chopped (about 3 tablespoons)

1/4 cup dry white wine

1/3 cup fresh tarragon leaves

2 tablespoons coarsely chopped fresh parsley

2 teaspoons freshly squeezed lemon juice

1/4 teaspoon salt

Freshly ground white pepper

Make the poaching liquid:

Bring the water to a boil in a wide 3-quart saucepan or deep 10-inch skillet.  Add the parsley, tarragon, lovage or celery, and bay leaf.  Remove the pan from the heat, cover, and let it steep for about 10 minutes.  Add the white wine and salt.

Prepare the salmon:

While the herbs are steeping, prepare the salmon.  Remove any bones, and cut away the skin and any gray fat next to the skin.  Cut the fish into 4 equal pieces.

Begin the sauce:

Melt 1 tablespoon of the butter in a small saucepan over medium-low heat.  Add the shallot and cook until softened but not browned, less than 1 minute.  Add the wine and gently boil uncovered until all of the liquid is evaporated and the shallot makes sizzling noises.  Remove from the heat and set aside.

Poach the salmon:

Return the poaching liquid to a simmer.  Slide in the fish fillets and turn the heat to very low.  The poaching liquid should just cover the fillets; if not, add more water.  Cook the fish very gently, below the simmering point, uncovered, until just barely translucent at the center, 8 to 10 minutes.  Lift the pieces of fish from the liquid with a slotted spatula and carefully transfer them to warm serving plates.  Blot up any poaching liquid that collects on the plate with a paper towel.

Finishing the sauce:

Put the tarragon and parsley in a blender (or container if using a hand blender) and set aside.  Ladle 1/4 cup of the fish poaching liquid into the saucepan with the shallot mixture and bring to a simmer over medium heat.  Rapidly whisk in the remaining 3 tablespoons butter, 1 tablespoon at a time, allowing each addition to melt before adding the next.  Add the lemon juice and salt and continue to whisk the sauce over heat until it comes to a boil.  Immediately pour the sauce over the herbs in the blender or container and blend on high speed until it is smooth and bright green, at least 30 seconds.  Taste and season with pepper and salt if needed.  Pour the sauce around the salmon fillets.

Serves 4.

From The Herbfarm Cookbook by Jerry Traunfeld

Creamy White Bean Soup with Rosemary Bacon

4 slices thick cut bacon, chopped
1 tablespoon chopped rosemary
 
1 yellow onion, chopped
1-2 cups cubed butternut squash
1 red bell pepper, chopped
4 carrots, chopped
4 celery stalks, chopped
2-4 cloves garlic, chopped
2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon smoked paprika
Chili flakes, to taste
1 pinch kosher salt
1 pinch black pepper
2 tablespoons tomato paste
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
4-5 cups low sodium vegetable broth
2 russet potatoes, peeled and diced
2 cans (14 ounces) white beans, drained
4-6 cups roughly chopped kale
1/2 cup whole milk or heavy cream
1/3 cup grated parmesan cheese
 
Cook the bacon in a large pot over medium heat until crisp, 5 minutes. Add the rosemary, cook another minute, then remove the bacon. If there's excess bacon grease, drain off all but 1 tablespoon.
 
Add the onion and cook 5 minutes, until golden. Add the butternut squash, bell pepper, carrots, celery, garlic, thyme, basil, oregano, paprika, chili flakes, and a pinch each of salt and pepper. Cook another 5 minutes, until fragrant. Stir in the tomato paste.
 
Pour in the wine and broth, and add the potatoes. Simmer over medium heat for 20-30 minutes, until the squash is tender.
 
During the last 15 minutes of cooking, stir in the beans, kale, cream, and parmesan.
 
Serve the soup topped with the reserved rosemary bacon, additional parmesan, and fresh oregano, if desired.

Serves 6.

From Half-Baked Harvest blog, with some changes
 

Red Lentil and Cauliflower Soup

1 1/2 cups red lentils or masoor dal
2 tablespoons of ghee, or vegetable oil or butter (or a combination)
1 large yellow onion, chopped
Salt
3 cloves of garlic, minced
1/2 inch slice of ginger root, minced, or more to taste
1 tablespoon curry powder
1 teaspoon freshly toasted and ground cumin
1 teaspoon ground coriander
3 cups chicken stock
2 bay leaves
3 medium carrots, peeled or scrubbed, and cut into ½ inch slices
1 head of cauliflower, trimmed and broken into bite-sized florets
2 tablespoons coarsely chopped cilantro
Juice of a lime
Freshly ground pepper, to taste
 
Consider stirring in:
Mint and/or cilantro chutney
Cucumber raita (or crème fraiche, sour cream, Greek yogurt, almond or cashew milk)
 
Rinse the red lentils several times in cold water. In a large bowl, cover them by at least two inches of boiling water. Allow them to sit while you do the next two steps.
 
Heat your soup pot.  Add the ghee or oil or butter, wait a few seconds, and then add the onion with a pinch of salt. Cook for a few minutes over medium heat, stirring frequently to prevent the onion from browning too much or burning.
 
When the onion is translucent, add the ginger and garlic and the ground spices to the cooked onion. Stir frequently as you cook over medium heat, for about 1 1/2 minutes.
 
Pour the lentils and soaking water into the soup pot, then add the stock and the bay leaves. Bring to a boil, then turn the heat down so that the soup simmers. Add the carrots and continue to cook, stirring occasionally and taking care not to let the lentils stick to the bottom of the pot. Add more water if the soup gets too thick.
 
After about ten minutes, give the soup a good, thorough stir, and add the cauliflower pieces. If you want to add some sliced cabbage or some roasted winter squash, this is the time to do it. Add more water if the soup seems to be drying out. Turn the heat to low, give the soup another good stir (but gently, please), then cover the pot, and cook for at least 20 minutes, stirring every five minutes or so.
Check for salt and correct if necessary, taking into account that the chutney and raita, if you plan to use them, may also have salt in them.
 
Turn off the heat and let the soup sit, covered, until ready to serve. (Refrigerate it though if you won’t be serving for several hours or more.)
 
Stir in the lime juice and chopped cilantro. Serve with freshly ground pepper and cucumber raita.
 
Serves 4.
 
From Food52
 
Note:  In the summer, you can add chunks of summer squash and fresh peas right at the end, and in the autumn and winter, can stir in a cup or two of thinly sliced cabbage, or of leftover roasted butternut squash or pumpkin. This can easily be adapted for vegans by substituting oil for the ghee, using vegetable stock, and stirring in some almond milk and an extra squeeze of lime at the end, instead of a yogurt-based raita.

Green Coconut Curry with Zucchini Noodles and Tofu

1 cup coconut milk
3 tablespoons green curry paste
1 small yellow onion, chopped
1 red bell pepper, chopped
4 ounces green beans, halved crosswise (about 1 cup)
4 ounces snap peas (about 1¼ cups), trimmed
1/2 teaspoon kosher salt
3/4 cup vegetable stock
8 ounces extra-firm tofu, cut into ½-inch cubes
12 ounces (4 cups) spiralized zucchini
2 tablespoons tamari
1 teaspoon honey
Thinly sliced basil leaves and lime wedges, to serve
 
Place coconut milk and 3/4 cup water in a large saucepan set over medium heat. Add curry paste and whisk to combine. Bring to a simmer; add onion, pepper, green beans, snap peas, and salt; toss to coat. Add the stock and bring to a boil; reduce heat and simmer until vegetables are tender but still retain some bite, 5 to 6 minutes. Add tofu and zucchini noodles and cook until crisp tender, 2 to 3 minutes more. Stir in tamari and honey.
 
Serve topped with fresh basil and lime wedges.
 
Serves 2-4.
 
From Real Simple
 
Note: Can substitute other vegetables – mushrooms, broccoli, etc.

Cherry Custard Tart

1 stick unsalted butter
1 cup sugar
1 1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
2 cups pitted fresh cherries
2 eggs
2 cups half-and-half or whole milk

11-inch tart pan with removable bottom, or regular round tart pan

Heat oven to 375 F.

Cream the butter and sugar.  Sift together the flour, salt, cinnamon, and baking powder.  Add to the butter and sugar mixture and mix briefly.  The mixture should be crumbly but moist enough to hold together when pressed.  Set aside 1/4 cup and press remaining dough into a tart pan, making sure the sides are strong and even.

Add cherries, spreading evenly over the bottom.  Sprinkle on the reserved 1/4 cup of dough mixture.  Place tart pan on a baking sheet and slide into the oven.  Bake for 15 minutes.

Meanwhile, whisk the eggs in a bowl, then add the half-and-half and whisk until combined.  After 15 minutes, open the oven door and pull the baking sheet half way out of the oven.  Carefully and quickly, pour the custard mixture over the tart and carefully push the baking sheet back in, then close the oven door.  Bake another 25 minutes, until the crust is deep gold and the custard is set and beginning to brown.

Remove tart from oven and let cool slightly.  Remove the tart ring if using a pan with a removable bottom.  Let cool completely before sliding tart off the bottom of the pan.  Serve at room temperature or slightly chilled.

 From TheKitchn

Chocoflan (Layered Chocolate and Flan Cake)

For the caramel:

1/2 cup (85 grams) granulated sugar

For the flan:

1 can (12 ounces) evaporated milk

1 can (14 ounces) condensed milk

8 ounces cream cheese

4 large eggs

1 tablespoon vanilla extract

For the chocolate cake:

3 large eggs

1 cup (200 grams) granulated sugar

1/2 cup milk

1/2 cup canola oil

2/3 cup (85 grams) all purpose flour, sifted

1/4 cup (25 grams) cocoa powder

1 teaspoon baking powder

2 teaspoons vanilla extract

1 pinch of sea salt

Make the caramel:

Have a 10-inch round cake pan at the ready. In a saucepan, combine the sugar and 1 tablespoon of water over medium heat.  Stir constantly until the color starts to change to a dark-brown caramel color.  Carefully drop the caramel into the cake pan.  You might need to spread the caramel all over the pan.  Set aside.

Make the flan:

Put all of the ingredients in a blender.  Lightly blend in pulses for about 1 minute until the ingredients are combined.  Slowly pour the flan mixture into the caramel-lined cake pan.

Make the chocolate cake:

Heat the oven to 300 F.  

Put the eggs and sugar in a mixing bowl.  With a hand mixer or stand mixer, beat until evenly mixed.  Add the milk and oil and keep mixing until thickened.  Lower the mixer's speed to the lowest setting and gently drop in the flour, cocoa powder, baking powder, and lastly, the vanilla and sea salt.  Stop mixing as soon as the flour is mixed in (small clumps are okay).

Drop the cake batter into the cake pan on top of the flan mixture.  Make sure that it is evenly distributed, using a spatula to create an even layer of chocolate cake batter.

Fill a roasting pan  or larger cake pan with water and gently place the cake pan in it.  Carefully transfer to the oven and bake for an hour or until a fork inserted into the cake comes out clean.

Remove the cake from the oven and hot-water bath, and let cool to room temperature.  Place the chocoflan in the refrigerator and wait until it is completely cold to slice and eat.'

Serves 12.

From Oaxaca by Bricia Lopez

Creamy Corn, Zucchini, and Bacon Chowder

4 strips bacon, chopped
2 tablespoons salted butter
1 yellow onion, chopped
1-2 medium zucchini or yellow squash, chopped (about 2 cups chopped)
5 cups yellow corn kernels (from about 4 ears corn)
2 cloves garlic, chopped
2 tablespoons fresh thyme
1/2 teaspoon smoked paprika
2 medium russet potatoes, peeled and chopped (about 2 cups chopped)
Kosher salt and black pepper
4 cups low sodium chicken broth
1 cup whole milk or heavy cream
1 tablespoon honey
1 cup shredded cheddar cheese
2 tablespoons chopped chives
 
In a large pot over medium heat, cook the bacon until crispy. Remove the bacon and reserve for topping. If there is an excess amount of bacon grease, remove all but 1 tablespoon of grease.
 
To the pot, add the butter, onion, and zucchini and cook another 5 minutes or until fragrant. Add the corn, garlic, thyme, and paprika. Cook another 2 minutes. Add the potatoes and broth. Cover and bring the soup to a boil.  Reduce heat and simmer 10-15 minutes, until the potato is soft.
 
Transfer half of the chowder to a blender and blend until mostly smooth. Return to the pot. Stir in the cream, honey, and cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Stir in the chives and remove from the heat.
 
Ladle the chowder into bowls and top with bacon, additional cheese, and any fresh herbs you love most, such as basil, thyme and oregano.
 
Serves 6.
 
From Half-Baked Harvest blog, with minor changes

Corn and Chicken Enchiladas

1 pound boneless chicken thighs, breasts, or tenders
2 tablespoons extra virgin olive oil
Kosher salt and black pepper
3 ears corn
1 bell or poblano pepper
1 yellow onion, quartered
2 whole garlic cloves, peeled
2 1/2 cups salsa or salsa verde
1/2 cup fresh cilantro, chopped, plus more for serving
10-12 corn or flour tortillas
1 cup shredded cheddar cheese
Avocado, yogurt/sour cream, crumbled cotija/feta, and limes, for serving
 
Heat the oven to 400 F.
 
If using chicken thighs or large chicken breasts, cut them into smaller pieces for faster cooking.  On a baking sheet, toss the chicken with 1 tablespoon olive oil and a pinch each of salt and pepper. Arrange the corn, pepper, onions, and garlic around the chicken. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and bake for 15 minutes, until the chicken is cooked through. Remove the chicken from the baking sheet. Switch the oven to broil. Broil the vegetables until lightly charred, 1-2 minutes. Watch closely, then remove everything from the oven.
 
Shred the chicken with two forks. Remove the corn kernels from the cob, de-seed the pepper and cut into slices, and chop the onions and garlic.  Toss with 1/2 cup salsa, 1/2 cup cheese, and the cilantro.
 
Pour 1 cup of the salsa onto the bottom of a 9x13 inch baking dish. Spoon the chicken mixture down the center of each tortilla, tuck, and roll. Place the tortillas, seam side down, into the baking dish. Pour the remaining salsa over top of the enchiladas. Top with the remaining cheese. Transfer to the oven and bake for 10-15 minutes, until the cheese has melted. Top as desired and enjoy warm!
 
Serves 6.
 
From Half-Baked Harvest blog (as “Sheet Pan Chipotle Cheddar Corn Chicken Enchiladas”) with minor changes

Flour Tortillas

2 cups unbleached all-purpose flour, plus extra for kneading and dusting
1/2 teaspoon salt
3/4 cup water, room temperature
3 tablespoons lard, butter, or vegetable shortening, softened, or extra virgin olive oil

In a food processor, combine 2 cups of flour and the salt.  Add the lard/butter/shortening if using and drizzle in the water.  If using the olive oil instead, combine the oil and water and drizzle it in.  Process until the dough comes together and forms a ball.

Turn the dough onto a floured surface and knead several times until the dough is smooth.  Form into a ball, cover with a towel, and let the dough rest for 15 minutes.

Heat a cast iron skillet or griddle over medium heat.

Divide the dough into 8 portions and roll into balls.

On a lightly floured surface, flatten the balls and use a rolling pin to roll each ball into an 8- to 9-inch circle.  Sprinkle with flour as needed to prevent sticking.  

In the heated skillet, cook tortillas over medium heat for about 30 to 45 seconds on each side or until you see some light brown spots and the tortilla is puffy.  

Transfer cooked tortillas to a plate and cover with a clean towel to keep warm.

Makes 8 tortillas.

From GrowaGoodLife.com

Almond Flour Pie Crust

2 1/2 cups almond flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg, at room temperature, beaten
1/4 cup unsalted butter, melted and cooled, or melted coconut oil
1 teaspoon vanilla extract
 
Butter a 9-inch pie pan.  Heat oven to 350°F.
 
In a large mixing bowl, combine the dry ingredients: almond flour, sugar, and salt.  Stir in egg, butter, and vanilla extract.  Combine with a spatula at first, then knead with your hand to form a pie dough.
 
Place the dough ball in the center of two pieces of parchment paper and roll dough into a circle large enough to fill the pie pan.  Peel off the first piece of parchment paper, slide your hand under the second piece of parchment paper with the rolled dough on it, and quickly flip dough over into the pie pan.  Press the dough into the pan using the parchment paper, then peel off the paper.  Use extra dough that falls off to patch any holes.  Smooth with a spoon.
 
Prick the crust using a fork.  Cover the sides of the crust with foil to prevent them from darkening too fast.
 
Bake the crust for 15-20 minutes.  If the center puffs up, use a fork to prick and deflate it.
 
Remove from oven and add pie filling; return to the oven following the pie recipe to set the filling.  You can keep the foil protection on the side of the pan to prevent it from darkening.  Bake until the filling of your pie is set.
 
Note:
You can make ahead this pie crust up to 48 hours before use.  To freeze, flatten the dough ball into a thick disc, wrap it in plastic wrap, and place it in an airtight container; the double sealing prevents moisture from going into the crust.  To defrost: the day before making the pie, unwrap the dough, and place it on the kitchen countertop.
 
Makes 1 9-inch pie crust.
 
From SweetasHoney.co, with minor changes

Chipotle, Sweet Potato, and Black Bean Burgers

1 medium or large sweet potato, or 2 small, peeled and cubed

1 can black beans, rinsed and drained well
12 ounces (340 grams) extra-firm tofu, drained, pressed, and crumbled

1/4 cup (32 grams) ground raw cashews

2 tablespoons chipotle puree, or to taste

1/4 cup (55 grams) firmly packed brown sugar
1/2 teaspoon sea salt
Pinch of nutmeg
Pinch of cinnamon
1/2 to 1 cup (60 to 120 grams) white whole wheat flour

Heat the oven to 375 F.

Bake the sweet potato cubes for about 30 minutes or until tender.  Remove from oven and mash.  Measure 1 cup or about 200 grams of the mashed sweet potatoes.  

In a mixing bowl, place the sweet potatoes, beans, tofu, cashews, chipotle puree, brown sugar, salt, nutmeg, and cinnamon, and mush together really well with your hands.  After everything is incorporated, add the flour a little bit at a time.  Depending on the moisture content of your potato and tofu, you'll need a little or a lot. 

Line a baking sheet with parchment.  Form the mixture into 8 patties and place on the prepared sheet.  

Bake for 20 minutes, uncovered, then flip and bake for 20 minutes longer, until firm and just beginning to brown.

Makes 8 burgers.

From The Best Veggie Burgers on the Planet by Joni Marie Newman, with changes

Fruit Crisp

6 cups of fruit (cubed rhubarb, sliced and cubed fresh strawberries, peeled and cubed apples)
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
 
Topping:
1 cup flour
3/4 cup brown sugar
1/2 cup quick-cooking rolled oats
1/2 cup butter, melted
 
Heat oven to 375 F.
 
Mix all the chopped fruit in a large bowl.  Add the sugar, flour, and cinnamon, and stir until combined.
 
Place the fruit in an ungreased 8-inch square pan or medium-sized oval pan.  Combine the topping ingredients and sprinkle over the fruit.  Bake for 40 minutes.

 
From CBC North Arctic Kitchen

Basil Pesto

1 small garlic clove
1/4 cup extra-virgin olive oil, more for a smoother pesto
1/2 cup pine nuts
2 cups basil leaves
2 tablespoons lemon juice
1/4 teaspoon sea salt
freshly ground black pepper
1/4 cup grated parmesan cheese, optional
 
Peel and slice garlic and place it in the olive oil.
 
Toast the pine nuts in a small dry skillet until lightly browned.
 
Boil a medium saucepan of water.  Submerge basil leaves in boiling water for 30 seconds, then transfer leaves to a bowl of iced water.  Drain, then squeeze out extra water.
 
In a food processor, combine the pine nuts, lemon juice, salt, and pepper, and pulse until well chopped.  Add the basil and pulse until combined.
 
Remove the garlic from the olive oil and discard garlic or save for another purpose.  With the food processor running, drizzle in the olive oil and pulse until combined. Add the parmesan cheese, if using, and pulse to briefly combine. For a smoother pesto, add more olive oil.
 
Makes 1 cup.
 
From Love and Lemons blog, with changes