Avocado Toast with Asparagus Pesto

1 Each- Avocado-ripe (not hard), halved, seed removed 8 Ounce-Goat Cheese-room temperature 1 Tablespoon-Lemon Juice-fresh squeezed To Taste-Kosher Salt/Black Pepper/Crushed Red Pepper To Drizzle-Olive Oil To Taste-Chef Troy’s Spice mix 4 Slices-Multigrain Bread 1 Recipes-Asparagus Pesto-see recipe below To Garnish-Piquillo Peppers-sliced thin To Garnish-Microgreens {optional} Directions Scoop out flesh of avocado and place in a mixing bowl. Add soften goat …

Green Chorizo Enchiladas w/ Cheddar Tomatillo Sauce

12 Each-Flour Tortillas Canola Oil 12 Ounce Light Beer 4 Cups-White Cheddar To Taste-Avocado Crema-see recipe below To Taste-Quesco Fresco Chorizo 1 ½ Pounds-Ground Pork 2 Teaspoons-Kosher Salt 1 Teaspoons-Black Pepper 2 Teaspoons-Ground Coriander 1 Teaspoon-Ground Cumin 1 Each-Poblano-roasted, skin/stem/seeds removed 2 Each-Serrano Peppers-stem/seeds removed, rough chopped 1 Bunch-Cilantro-upper half of bunch with leaves 2 Cups-Arugula 2 Cloves-Garlic ¼ Cup-Sherry …

Roast Broccoli with Bacon Mustard Vinaigrette

4 Cups-Broccoli-cut into florets 6 Strips-Bacon-thick cut style, sliced into thin strips 1 Clove-Fresh Garlic-smashed into a paste 2 Tablespoons-Apple Cider Vinegar 1 Tablespoon-Dijon Mustard 2 Tablespoons-Olive Oil To Taste-Chef Troy’s Spice Mix 3 Each-Green Onions-sliced thin ½ Cup-Feta Cheese-crumbled To Taste-Cashews-chopped Directions Preheat oven to 425 degrees. Toss broccoli with oil/spice mix and place on a sheet tray. Place …

Shrimp-Lentil-Cauliflower Fit Bowl with Bibb Lettuce and Russian Dressing

1 Pound-Shrimp-peeled/deveined To Brush-Olive Oil To Taste-Chef Troy’s Spice Mix 1 Head-Cauliflower-florets, roasted tender 1 Cup-Lentils-cooked, rinsed, drained 2 Heads-Bibb Lettuce/Red Leaf/Green Leaf-whole leaves, washed patted dry 1 Cup-Red Cabbage-shaved thin ½ Cup-Walnuts-salted/roasted 10 Each-Whole carrots-halved longways, roasted tender 1 Cup-Blue Cheese-Crumbles 4 each-Soft egg-boiled 6 minutes, cooled, peeled   Yogurt Russian Dressing ½ Cup-Plain Greek Yogurt ¼ Cup-Mayonnaise ¼ …

Spaghetti Squash Fritter with Parmesan and Scallion

2 Each-Eggs 1/3 Cups-All Purpose Flour 3 Pound-Spaghetti Squash-to yield about 3 cups cooked ¾ Cup-Parmesan Cheese-grated 3 Each-Green Onions-sliced thin, plus one extra for garnish 1 Teaspoon (+)-Tabasco Hot Sauce ¼ Cup-Fresh Cilantro Leaves-rough chopped To Taste-Kosher Salt/Black Pepper To Fry-Canola Oil To Garnish-Sour Cream Directions Preheat oven to 375 degrees Cut squash in half, length ways, drizzle cut …

Cajun Courtbouillon

6 Slices-Smoked Bacon-sliced into strips {plus oil if needed} 1/3 cup-All Purpose Flour 2 Cups-Yellow Onion-small dice 1 Cup-Green Bell Pepper-stem/seeds removed, small dice 1 Cup-Celery-small dice {reserve celery leaves} 1 Each-Poblano Pepper-stem/seeds removed, small dice ½ Cup-White Wine 3 Tablespoons-Lemon Juice 3 Cloves-Garlic-chopped fine 1-35 Ounce Can-Dice Tomato-drained 2 Teaspoons-Cayenne Pepper To Taste-Kosher Salt/Black Pepper 4 Cups-Shrimp Stock-or seafood …

Chicken-Farro-Avocado Fit Bowl with Roasted Carrot Hummus

Carrot Hummus 10 Ounce-Carrots-halved, long ways To Drizzle-Olive Oil To Taste-Kosher Salt/Black Pepper 15 Ounce Can-Chick Peas-rinsed/drained 2 Cloves-Fresh Garlic-rough chopped 3/4 Cup-Olive Oil 2 Tablespoons-Lemon Juice 1 Teaspoon-Kosher Salt ½ Teaspoon-Black Pepper ½ Teaspoon-Chipotle Powder Dressing ¾ Cup-Plain Greek Yogurt 2 Tablespoons-Lime Juice ½ Cup-Cilantro-shaved off bunch ½ Each-Avocado-pit/skin removed, rough cut 1 Clove-Fresh Garlic-smashed into a paste To …

Shisito Peppers with Grilled Lemon Aioli

½ Pound Shisito Peppers-rinsed/dried To Coat-Blended Oil To Taste-Kosher Salt/Black Pepper 1 Each-Lemon-halved 2 Cups-Dukes Mayo 1 Tablespoon-Parsley Directions Place lemon on hot grill/grill pan cut side to char, 2-3 minutes. Allow lemon to cool completely in refrigerator. Squeeze lemons, catching seeds, and place in food processor. Add mayo, parsley and a pinch of salt/pepper. Process to combine, place in …

Goat Cheese Stuffed Piquillo Peppers with Cilantro Oil

12 Each-Piquillo Peppers-drained and pat dry 8 Ounces-Goat Cheese-really cold but not frozen 2 Cups-Cilantro-shaved off bunch 1 Cup-Canola Oil-plus extra ½ Teaspoon-Kosher Salt Directions Bring a pot of water to a boil and set up an ice bath. Place cilantro in boil water and submerge, blanche for 10 seconds. Remove and immediately plunge into ice bath to stop the …

Bacon Wrapped Stuffed Jalapenos

15 Each-Fresh Jalapeno’s – halved/deseeded 8 Ounces-Cream Cheese 1 ½ Cups-Extra Sharp Cheddar Cheese – shredded 2 Tablespoons-All Purpose Flour 1 Pound-Smoked Bacon {sliced} cut in half Directions Pre-heat oven to 350 degrees and line a baking sheet with aluminum foil. Place cream cheese/cheddar/flour in a bowl and mixed by hand until well combined. Begin filling each jalapeno half with …