Ingredients 12 large poblano chiles 1 cactus paddle 2 tbsp. extra-virgin olive oil extra-virgin olive oil 1 red bell pepper 1 zucchini 1 chayote kosher salt 1 can hominy 1/2 c. frozen peas 1/2 c. golden raisins 1/2 c. dried apricots 1 tbsp. finely chopped oregano 1 c. Chopped cilantro Freshly ground pepper 2 oz. coarsely shredded Monterey Jack cheese 2 oz. coarsely shredded Oaxaca cheese 2 oz. coarsely shredded asadero or more Monterey Jack cheese...

Ingredients 2 pints cherry tomatoes2 cups vodka1/2 cup coarse sea salt, optional1/4 cup coarsely ground pepper, optional Preparation Using a skewer, poke a few holes in each tomato. In a container, combine tomatoes and vodka. Cover and refrigerate for 2 days. Pour tomatoes and vodka into a shallow serving dish. Serve tomatoes with toothpicks; if desired, combine sea salt and pepper in a small bowl for dipping.

Ingredients 1-1/2 cups graham cracker crumbs1/4 cup sugar1/3 cup butter, meltedFILLING:3 packages (8 ounces each) cream cheese, softened3/4 cup sugar1/3 cup sour cream3 tablespoons all-purpose flour1 teaspoon vanilla extract3 large eggs, lightly beaten1 package (10 to 12 ounces) white baking chips1/4 cup seedless raspberry jam Preparation Preheat oven to 325°. In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside....

Ingredients 1/3 cup uncooked wild rice1 tablespoon canola oil1 quart water1 medium onion, chopped1 celery rib, finely chopped1 medium carrot, finely chopped1/2 cup butter1/2 cup all-purpose flour3 cups chicken broth2 cups half-and-half cream1/2 teaspoon dried rosemary, crushed1 teaspoon salt Preparation In a medium saucepan, combine the rice, oil and water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, in a Dutch oven, cook the onion, celery and carrot in butter until vegetables are almost tender....

Ingredients 3-1/2 cups all-purpose flour1/3 cup sugar2 tablespoons baking powder1 tablespoon dill weed2 teaspoons salt2 cups grated unpeeled zucchini2 eggs1-1/2 cups milk1/2 cup vegetable oil1/2 cup grated Parmesan cheese Preparation In a large bowl, combine the first five ingredients. Add zucchini and stir until coated. Combine the eggs, milk and oil; stir into zucchini mixture just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with Parmesan cheese....

Ingredients 1 small zucchini 1 c. defrosted frozen corn 1 small red onion 2 jalapeño peppers 1 c. drained and rinsed canned black beans (one 15-ounce can) 1/2 tsp. salt 1/4 tsp. fresh-ground black pepper 1 tsp. chili powder 3/4 lb. Monterey Jack 8 large (burrito-size) flour tortillas 2 tbsp. Cooking oil Preparation Step 1In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder. Toss gently to distribute the seasonings and then stir in the cheese....

Ingredients 1 large shallot 1/4 c. vegetable oil 1 tsp. fresh lemon juice Salt and freshly ground pepper 3 very fresh 4-ounce zucchini 1 tbsp. chopped parsley 1/2 c. roasted, salted almonds 3/4 lb. Taleggio cheese Preparation Step 1Separate the sliced shallot into rings. In a small skillet, heat 2 tablespoons of the vegetable oil. Add the shallot rings in an even layer and cook over moderate heat until lightly browned, about 5 minutes....

Ingredients 1/3 cup lemon juice1/3 cup sugar2 cups cubed seedless watermelon2 cups fresh strawberries, halved2 cups ice cubes Preparation Place first 4 ingredients in a blender; cover and process until smooth. Add ice; process, covered, until slushy. Serve immediately.

Ingredients 1-1/4 cups all-purpose flour1/3 cup confectioners’ sugar1/2 teaspoon grated lemon zest1/2 cup plus 2 tablespoons cold butterFILLING:4 large eggs, room temperature1-1/2 cups sugar1/4 cup lemon juice1/4 cup all-purpose flour1 teaspoon baking powder1 teaspoon grated lemon zestTOPPING:1/3 cup all-purpose flour1/3 cup packed brown sugar3 tablespoons cold butter2 tablespoons chopped pecansConfectioners’ sugar Preparation Preheat oven to 350°, In a small bowl, combine flour, confectioners’ sugar and lemon zest; cut in butter until crumbly....

Ingredients 2 tablespoons oil-packed sun-dried tomatoes2 tablespoons mayonnaise2 teaspoons chopped red onion Preparation In a small bowl, combine all the ingredients; spread over bread for sandwiches.

Ingredients 1 c. red quinoa 2 c. water 1 tbsp. extra-virgin olive oil 1/4 c. slivered almonds 1/2 c. dried apricots 2 tbsp. pure maple syrup 1/2 tsp. finely grated orange zest 1/2 tsp. cinnamon 1/4 c. fresh ricotta Preparation Step 1In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes....

Ingredients 2 medium sweet potatoes (about 1 pound), peeled and cubed1 tablespoon olive oil1/2 teaspoon salt1/4 teaspoon pepper1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drainedDRESSING:2 tablespoons seasoned rice vinegar4 teaspoons olive oil1 tablespoon minced fresh gingerroot1 garlic clove, minced1/4 teaspoon salt1/4 teaspoon pepperSALAD:4 cups spring mix salad greens1/4 cup crumbled feta cheese Preparation In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat....

Ingredients 1-1/2 cups canola oil2 cups sugar4 eggs, separated1-1/2 cups finely shredded uncooked sweet potato (about 1 medium)1/4 cup hot water1 teaspoon vanilla extract2-1/2 cups cake flour3 teaspoons baking powder1 teaspoon ground cinnamon1 teaspoon ground nutmeg1/4 teaspoon salt1 cup chopped pecansFROSTING:1-1/3 cups sugar2 cans (5 ounces each) evaporated milk4 egg yolks, lightly beaten1/2 cup butter, cubed2-2/3 cups sweetened shredded coconut1 cup chopped pecans2 teaspoons vanilla extract Preparation In a large bowl, beat oil and sugar....

Ingredients 1 loaf (1 pound) Italian bread, unsliced1 block (8 ounces) Swiss cheese, cut into cubes1 cup sliced fresh mushrooms1/4 cup softened butter, cubed1 small onion, finely chopped1-1/2 teaspoons poppy seeds2 garlic cloves, minced1/2 teaspoon seasoned salt1/2 teaspoon ground mustard1/2 teaspoon lemon juice Preparation Preheat oven to 350°. Cut bread diagonally into 1-in. slices to within 1 in. of bottom of loaf. Repeat cuts in opposite direction. Place cheese cubes and mushrooms in cuts....

Ingredients 1 pound beef top round steak, cut into 1/4-inch strips2 tablespoons canola oil5 tablespoons teriyaki sauce, divided1/2 teaspoon seasoned salt1/4 teaspoon pepper1/2 cup julienned onion1 medium sweet red or green pepper, julienned1 tablespoon cornstarch1/2 cup cold water Preparation In a skillet, brown steak in oil; drain. Sprinkle with 3 tablespoons of teriyaki sauce, seasoned salt and pepper. Cover and cook over medium heat for 5 minutes or until meat is almost tender, stirring frequently....

Ingredients 1 package (15 ounces) refrigerated pie pastry4 ounces provolone cheese, shredded1 pound leeks (white portion only), sliced6 medium plum tomatoes, thinly sliced1/4 cup grated Parmesan cheese1-1/2 teaspoons garlic powder1/8 teaspoon pepper1 cup shredded part-skim mozzarella cheese Preparation Place both pastry sheets on greased baking sheets. Sprinkle each with provolone cheese, leaving 1 in. around edges. Arrange leeks and tomato slices over provolone cheese. Sprinkle with Parmesan cheese, garlic powder and pepper....

Ingredients 2 cups cold whole milk1/2 teaspoon coconut extract1 package (3.4 ounces) instant vanilla pudding mix1/2 cup sweetened shredded coconut1 teaspoon grated lime zest, optional1/2 cup pineapple tidbits1/2 cup plus 1 tablespoon sliced almonds, toasted, divided1/2 cup sliced fresh strawberriesWhipped cream in a can2 maraschino cherries Preparation In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Stir in coconut and lime zest if desired. In each of two 1-1/2-cup parfait glasses or dessert dishes, layer about 1/3 cup pudding mixture, 1/4 cup pineapple, 2 tablespoons almonds, 1/3 cup pudding mixture, 1/4 cup strawberries, 2 tablespoons almonds and remaining pudding mixture....

Ingredients 1-1/2 pound small red potatoes2 to 3 tablespoons canola oil1 cup shredded Monterey Jack cheese1/2 cup sour cream3 ounces cream cheese, softened1/3 cup finely chopped green onions1 teaspoon dried basil1 garlic clove, minced1/2 teaspoon salt1/4 to 1/2 teaspoon pepper1/2 pound sliced bacon, cooked and crumbled Preparation Pierce potatoes; rub skins with oil. Place in a baking pan. Bake, uncovered, at 400° for 50 minutes or until tender. Cool. In a large bowl, combine the Monterey Jack cheese, sour cream, cream cheese, onions, basil, garlic, salt and pepper....

Ingredients 1-1/2 to 2 pounds watermelon rind 1/4 cup salt2 quarts warm waterPRESERVES:4 cups sugar1/4 cup bottled lemon juice7 cups water2 cinnamon sticks (3 inches)5 whole cloves2 cardamom pods Preparation Trim green skin and pink flesh from watermelon rind; chop enough rind to yield 6 cups. In a large bowl, stir salt and 2 quarts warm water until salt is dissolved. Add 6 cups chopped rind. Cover and refrigerate 5-6 hours....

Ingredients 1 cup butter, softened1/2 cup shortening3 cups sugar5 large eggs, room temperature1 teaspoon vanilla extract1 teaspoon rum extract3 cups all-purpose flour1 teaspoon baking powder1 cup sour creamGLAZE:1 cup confectioners’ sugar2 to 3 teaspoons whole milk Preparation In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour and baking powder; gradually add to creamed mixture alternately with sour cream just until combined....