• 2 pork chops
• 2 tea fresh oregano
• salt and pepper to taste
• 3 tbsp olive oil
• 1/2 lemon

• 6 ears Corn on the cob Grilled and cut off the cob, cooled
• 4 ounces Green Chilies Fresh ,roasted, Diced, cooled
• 2 minced Garlic Cloves
• 1 small Shallot Thin Sliced
• 3/4 cup Crumbled Cotija Cheese
• 1/4 cup cilantro Rough Chop
• 2 each Avocado Medium Dice

Dressing

• 1/4 cup olive oil
• 1 each fresh lime juice
• salt
• Pepper

• 3 each avacado
• 1 each lime juice
• 1 clove garlic minced and smashed
• 4 tbsp cilantro rough chopped
• salt. to taste kosher
• pepper to taste fresh ground

• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tbsp dried basil
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 2 tsp cayenne pepper
• 2 tsp onion powder
• 2 tsp white sugar

• 1 tbsp garlic powder
• 2 teaspoon cayenne pepper
• 2 teaspoon onion powder
• 2 teaspoon dried thyme
• 2 teaspoon dried parsley
• 2 teaspoon white sugar
• 2 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon ground allspice
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cinnamon
• 1 tbsp dried green onion minced
• 2 tbsp dried lime zest minced

Roasted

• 5 each tomatillo roasted
• 1/2 each white onion roasted
• 2 cloves garlic roasted
• 1 each pablano pepper roasted

Fresh

• 5 each tomatillo not roasted
• 1 bunch cilantro not roasted
• 2 tbsp honey or agave
• 2 tbsp cumin toasted
• salt and pepper to taste

Dressing Part

• 1/4 cup lemon juice fresh squeezed
• 1/4 cup oilive oil extra virgin

Salad Part

• 1 cup quinoa cooked and cooled
• 1 cup green onions thin sliced
• 1 cup mint chopped
• 1 cup flat leaf parsley chopped
• 2 cups cherry tomatos cut in half
• 2 cups feta crumbled
• salt and pepper to taste

• 2 teasp fennel seeds toasted and ground
• 1 each chicken cut in qaurters
• 8 ounces bacon cut in small dice
• 2 cloves garlic minced
• 1 cup flatleaf parsley chopped
• 1/4 cup extra virgin olive oil
• 2 teasp lemon zest minced
• 1 teasp thyme minced
• 1/2 teasp red pepper flakes
• 1 head of garlic cut in hlaf lenthwise
• 10 each thyme sprigs whole

• 1 teasp cumin
• 1 small onion small dice
• 2 cloves garlic minced
• 4 cups chicken stock
• 1 14 0z can fire roasted tomato
• 1 teasp chipotle chili chopped fine
• 1/2 teasp black pepper ground
• 1 lb chicken small dice (or same size)
• 1 tbsp ancho chili powder
• 2 tbsp olive oil

Dressing

• 3 tbsp fresh Lemon juice
• 2 tbsp olive oil extra virgin

Salad

• 1 bunch kale Ribs removed, thinly sliced
• 1/4 cup craisins
• 1 each apple
• 1/4 cup almonds
• 1/4 cup pecorino finely grated
• salt and pepper to taste

• 1/2 cup butter ( 1 stick) unsalted
• 1/2 cup fresh parsley chopped
• 2 tbsp shallot minced
• 2 tbsp lemon juice fresh
• 1/2 teaspoon garlic minced
• 1 teaspoon salt
• 1/4 teaspoon black pepper

• 4 cups Arugula fresh
• 1 tbsp garlic minced
• 1 cup olive oil extra virgin
• 1/2 cup parmesan freshly grated
• 1/4 cup lemon juice
• salt and pepper to taste

• 1 each Lemon Zest
• 2 cloves minced garic
• 1/4 cup olive oil
• 1 bunch minced fresh parsley
• 2 tbsp dry basil
• 2 tbsp dry thyme

• 1 cup Greek yogurt
• 1 cup crumbled feta
• 1 each lemon juice and zest
• 1 each serrano diced
• 1 tbsp extra virgin olive oil
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh dill
• to taste salt and pepper

• 2 cups thin sliced english cucumbers
• 2 cups tomato cut same size
• 1/4 cup feta
• to taste extra virgin olive oil
• to taste rice vinager

optional but tastey

• thin sliced red onion
• Avacado

• 1 rack ribs
• 1/2 cup water
• 1/4 cup bbq sauce
• enough to cover ribs favorite bbq rub

• 1/2 each Pineapple small dice
• 1 each Mango small dice
• 1 each Serrono pepper mince
• 1/2 tbsp Honey
• 1/2 tbsp extra virgin oilive oil
• 1/2 each lime juice
• 2 tbsp chopped cilantro

• 15 each shrimp
• 2 cloves garlic minced
• large pat butter or olive oil
• half each lemon
• 1 tbsp chopped flat leaf parsley
• to taste salt and pepper

• 1 Egg
• 1 tbsp Sweetner ( Honey, Maple Syrup, or Agave )
• 2 Cups Almond Flour
• 1/2 tsp Baking Soda
• 1/4 tsp Sea Salt
• 1/2 Cup Chocolate Chips I use dark chocolate chunks or nibs
• 1 tsp Vanilla Extract, pure
• 2 tbsp Coconut Oil

• 12 Eggs Whisked
• 3 tbsp Full Fat Dairy
• 3 Cups Flavor Combination (Choice is up to you)
• 1 Cup Grated Cheese
• tsp Salt

• 2 Cups Cooked Pasta
• 2 Cups Thinly Sliced Kale
• 1/4 Cup Shaved Red Onion
• 1/4 Cup Pitted kalamata Olives, Halved Lengthwise
• 1/4 Cup Thinly Sliced Pickled Banana Pepper
• 12 Grape Tomatoes, Sliced In Half
• 3 Persian Cucumbers, Cut In Half Lengthwise, Then Cut Into Angled Oieces
• 1/4 Cup Roughly Chopped Fresh Parsley Leaves
• 1/3 Pound Feta Cheese Sliced Into 1/4 Inch-Thick Slices
• 1/2 tsp Dried Oregano
• Dressing
• 2 tsp Red Wine Vinegar
• 2 tbsp Extra-Virgin Olive Oil, Plus Extra For Drizzling
• Kosher Salt and Freshley Cracked Black Pepper To Taste

• 1 Cup White Vinegar
• 1 Cup Water
• 1 tbsp Honey
• 1 Clove Garlic (Smashed)

THE SALAD

• 1 Loaf Day old bread. Grilled (Large Dice)
• 2 Heirloom Tomatoes (Large Dice)
• 4 Ears Grilled Corn (Cut of The Cobb)
• 2 Oz Baby Arugala
• 2 Oz Fresh Basil Mix
• 1 Thin Sliced Shallot

THE DRESSING

• 1/2 Cup Dressing Olive Oil
• Salt and Pepper (To Taste)
• 2 Cloves Garlic (Minced)
• 1 tbsp Dijon Mustard
• 4 Splashes White Wine Vinegar
• 3 Oz Fresh Basil
• 2 tbsp Shallot

• 3 Pounds Seedless Watermelon, rind removed, cut into large dice (about 6 cups)
• 2 Serrano Chili Peppers seeded and minced.
• 1 Juiced Lime
• 1/2 Cup Feta Cheese, crumbled
• 1/4 Cup Cilantro Leaves

• 1 Orange
• 1 Lemon
• 1 Lime
• 1/4 Cup Smoked Paprika
• 2 Cloves of Garlic
• Olive Oil

• 1 bunch Flat Italian Parsley No Stems
• 1 handful Fresh Oregano leaves
• 1/2 Juice Lemon
• 3 Shakes Red Wine Vinegar or White Wine Vinegar
• 1 Clove Garlic
• 1/2 tbsp Toasted Cumin Seeds
• 1 large Shallot
• 2 tbsp olive oil Enough to blend into desired consistency
• 1 pinch salt
• 1 pinch pepper