1 can of chickpeas, 1 lemon, 3Tbsp Tahini, 1-2 garlic cloves, 1tsp cumin, salt to taste, good olive oil, sumac and ice. In your food processor add your garlic and pulse a few times to chopped it up. Then add the Tahini and juice of 1/2 the lemon and let the food processor run for about a minute. Add you chickpeas, cumin, salt and 1-2 cubes of ice and blend on high. While everything is blending slowly drizzle in the olive oil until everything is blended to a cream and fluffy texture. Taste your end result and decide if you need to add more salt or lemon. Serve with extra olive oil and a little sprinkle of sumac on top. Tell me if you try it!

Rice paper wraps, shredded carrots, thinly sliced, avocado, thin vermicelli noodles, fresh mint, Thai basil, thinly sliced red bell pepper and the protein you like most. submerge your vermicelli in extremely hot water for about a minute then drain and set them aside. Then dip your rice paper in warm water for about 5 seconds and move to a large plate or cutting board laid flat where it will continue to soften. Now just line your fillings in the rice paper, fold in the sides and roll it up like a burrito!  Pretty tip: whatever you lay down first is what will show through the paper aaaand line your protein up closest to the edge so that it's the most visible.

Dipping Sauce: equal parts peanut butter and hoisin with chili garlic sauce to taste, a splash of rice vinegar and a generous squeeze of lime.

2 large sweet potatoes, 3/4 stick of salted butter, 1 cup of brown sugar, 1 cup of orange juice, 1 cup of spiced rum or Grand Mariner, 1 tblsp ground cinnamon and 1/2 tsp salt.Wash and peel your sweet potatoes, then slice them into "thinish" disks. Melt 1/4 stick of butter in a skillet (cast iron is great for this) and add your sliced yams. Pan fry them until they start to soften and carmelize around the edges. Now you're gonna add the salt, orange juice and rum to the skillet. Once you bring this mixture to a boil turn the heat down, cover and simmer until the sweet potatoes are super tender. Now cover the yams with the brown sugar, cinnamon and 1/2 stick of butter. When everything has melted you will stir occasionally to make sure everything is incorporated well. The candied yams will be done as soon as the mixture has turned into a fantabulously thick and sticky carmel sauce. The sauce will thicken even more when you turn the heat off and let it all cool down a bit.

4 salmon portions, chopped asparagus, halved cherry tomatoes, sliced shallots, 1 lemon, sliced mushrooms of your choice, 3 crushed garlic cloves, 1lb of orzo, 1 cup dry white wine, 1.5 cups of pesto.

Wash and prep your fish and vegetables. Pat your salmon portions dry and season liberally with garlic powder, salt and pepper. Season the asparagus with salt and pepper then toss with olive oil and 1/2 lemon juice. Spread these items on a baking pan and roast at 425 for 15-20 min. While your salmon is roasting heat a skillet with olive oil and crushed garlic to flavor the oil. When the oil is warmed remove the garlic and add your bag of orzo. Stir until it starts to look toasted now pour in white wine and enough hot water to cover the pasta. Let this mixture boil occasionally adding more water as needed until orzo is tender and has absorbed almost all of the liquid. Next you will mix in the mushrooms and shallots, let them cook the last bit of the way with the Orzo. Once the pasta and veggies are done you will add the tomatoes and asparagus stir this all together with the pesto sauce until well coated, top with your roasted fish portions and squeeze the other half of the lemon over everything. Now for the best part...Serve and enjoy!

2 lbs thinly sliced beef short ribs, 4 garlic cloves, 1 sliced yellow onion 1/4 cup of each: Hoisin sauce, Oyster sauce, soy sauce, honey. 2 tbsp of each: sesame oil chili garlic sauce sriracha, dark brown sugar. 1 tsp ginger paste. 

Preheat your oven to 375. Wash and dry your short ribs. mince your garlic and add it to a large bowl along with all of the ingredients listed except the onions and beef. which really well until fully combined, then add your short ribs massaging to coat everything completely. then add the sliced onions and gently mix them in. Then grab your baking sheet rack combo and lay the Ribs and onions in a single layer over the rack and bake for about 40 minutes. Serve over sticky rice and enjoy!

4 to 5 dozen small littleneck clams, 4 tablespoons olive oil divided, 1/2 pound chorizo casings removed, 1 cup finely chopped white onion, 5garlic cloves pressed or finely chopped, 2 tbsp red pepper flakes, 1 cup vodka that you like to drink, 1 teaspoon sea salt or to taste, 1 28-ounce can crushed tomatoes, 2 tablespoons tomato paste, 1 teaspoon honey, 1 pound spaghetti, 2 tablespoons chopped cilantro leaves, 2tablespoons chopped parsley leaves

Rinse and scrub the clams under cold water, making sure they are closed and unbroken. Discard any that aren’t closed. Drain well. Heat a large deep skillet over medium-high heat. Once hot, add the chorizo, breaking it into smaller pieces, and fry until it begins to crisp, about 5 minutes. Remove the chorizo and place on a paper towel lined plate. bring a pot of heavily salted water to a boil and add closed clams. Add olive oil to the rendered chorizo fat and reduce the heat to medium. Add the onion and cook, stirring often, for a couple minutes until softened. Add the garlic and red pepper flakes and cook for a minute, until the garlic is fragrant. Add the vodka and tomatoes, add the salt, and once it comes to a simmer, incorporate the drained clams, tomato paste and honey. Remove the lid and transfer the clams using a slotted spoon into a bowl, including the ones that may have fallen from the shells. Raise the heat to medium-high and continue to cook the sauce for 6 to 7 minutes, so it strongly simmers and a lot of the alcohol evaporates. Stir well, reduce the heat to low, cover, and cook for 10 to 12 minutes, stirring once in between. Bring salted water to a boil in a large pot. Add the spaghetti and cook until al dente, about 9 to 10 minutes. Remove about 3 dozen clams from their shells and discard those shells. Remove the lid from the pot with the sauce and incorporate the cooked chorizo, shelled clams, and the clams still in their shells. Mix well. Strain the spaghetti and add it to the sauce. Toss until it is coated. Transfer to a serving platter or individual bowls and garnish with the parsley and cilantro and serve.

3lbs skirt Steak, 2 cups Pineapple juice, juice of 2 Limes, 1/4 cup avocado oil, 1/2 a bunch of Cilantro chopped, 1tbls Beef bullion, Salt to taste, 1tbls Cumin, 3 large crushed Garlic cloves 1 chopped and crushed jalapeñoRinse your steak and pat dry then salt both sides generously and set aside. In a large ziplock bag combine all of the other ingredients seal and massage the bag until everything is well incorporated. Add your meat to the bag and seal while slowly squeezing out any air. let the mixture sit for at least an hour or over night in the refrigerator for max flavor and tenderness. When ready heat your grill to medium high and cook about 7-10 minutes on each side or longer if you like your steak more on the "done" side. Once you've removed your steak from the grill let it rest on a cutting board for about 5-10 minutes to cool down a bit and keep the meat juicy and tender, the slice your steak against the grain to add even more tenderness and serve with beans and rice, as a taco or how ever you like! easy peasy and one of my favorites.*Side note you can also put these in the oven at 400 for about 20 minutes aaaaaand once sliced up carne asada freezes and reheats wonderfully!