Serves 4
Cook Time: 20 minutes

Combine all ingredients on a large sheet pan and toss in olive oil and seasoning.   Cook for about 20 minutes, then turn to broil to brown pork (you may need to cover vegetables).  Make sure pork reaches 145 internal temperature before serving.  

Serves 4
Cook Time: 20 minutes

Combine all ingredients on a large sheet pan and toss in olive oil and seasoning.   Cook for about 20 minutes, then turn to broil to brown chicken (you may need to cover vegetables).  Make sure chicken reaches 165 internal temperature before serving.  Serve immediately.

Serves 4
Cook Time: 20 minutes

Combine al ingredients on a large sheet pan and toss in olive oil and seasoning.  Lay lemon slices over everything.  Cook for about 20 minutes, then turn to broil to brown chicken (you may need to cover vegetables).  Make sure chicken reaches 165 internal temperature before serving.  Sprinkle with feta, if using, and serve immediately.

​Serves 4-6
Cook Time: 45 minutes

In a medium Dutch oven, heat olive oil until it shimmers, add salted and peppered chicken leg quarters skin-side down.  Allow skin to brown, then flip chicken and saute on other side.  Once chicken is browned (not cooked through) remove to a plate and set aside.  Saute onion in chicken fat until softened; add garlic and saute one more minute.
Add butter and saute mushrooms until browned and cooked down by at least half.    Sprinkle with Wondra and cook for about a minute until Wondra is not longer raw white flour.  Deglaze with wine then add stock and milk.  Add chicken back to pan and allow to cook through as soup simmers on low.
Check your chicken temperature after 45 minutes, you need it to be at least 165 in the thickest portion (dark meat can handle being higher without any ill effect after only 45 minutes).  Meanwhile, cook 1/12 cups dried rice with 3 cups water until cooked through.
When chicken reaches an internal temperature of at least 165, remove from pot and allow to cool; once cooled remove skin and shred chicken (I like to save the skin and bones in the freezer to make stock later).  
Add chicken back to pan and add cream, if using.  If you are serving all the soup at once and do not anticipate leftovers you can add the cooked rice to the soup pot; however, if you are planning on having leftovers, add a few spoonfuls of soup to the individual serving bowls and ladle hot soup over the rice.

Serves 4
Cook Time: 20 minutes

Combine all ingredients in a bowl or zip-top bag and toss to combine.  Let marinate for a few hours.
Preheat air fryer to 400 and cook for 20 minutes, shaking every five.  Serve with tortillas.

Serves 4
Cook Time: 20 minutes

Cut chicken and vegetables into bite-sized chunks.  Whisk together soy, garlic, ginger, brown sugar, vinegar, and sesame oil in a large bowl.  Add chicken and vegetables to bowl and toss to combine.  Let marinate for a few hours.
Preheat air fryer to 380 and cook until chicken is cooked through, about 20 minutes, shaking every five minutes.
Serve over rice.

Serves 4
Cook Time: 20 minutes

Cut chicken and vegetables into bite-sized chunks, then divide amongst skewers.  Mix soy, oil, and sriracha and marinate skewers for a few hours.  Meanwhile, combine curry powder and sour cream.
Preheat air fryer to 380, then cook until chicken is cooked through, about 20 minutes, shaking every 5 minutes.
To serve, spread curry sour cream on tortillas, remove food from skewers and eat like tacos.

Serves 4-6
Cook Time: 1 1/2 hours

In a medium Dutch oven, heat olive oil until it shimmers.  Salt and pepper chicken and add chicken leg quarters, skin side down, and brown, turn and brown on other side.  When chicken is browned, but not cooked through, remove and saute onion in drippings.  
Once once is softened add passata, stock, and chipotles; add salt and pepper.  Bring to a simmer and add chicken leg quarters back to pot allowing to cook through as soup simmers.  Once chicken is cooked, remove and allow to cook, then shred and put meat into soup (save bones and skin for stock if you'd like).   
Depending on the amount of fat in the chicken you will may have a lot of fat floating on top of the soup, skim off a little or as much as you'd like.  Add cream and any more salt or pepper.

Serves 2-3
Cooke Time: 20 minutes

Bring a large pot of water to a boil; once it is at a rolling boil, add a handful of salt.  Cook pasta about 1 minute short of package directions; this should leave your pasta al dente, but check about 2 minutes before the package directions say it will be done just to check.
In a large pan, melt 1 Tbsp. of butter with the olive oil over medium heat. Once melted, add the shallots and garlic and cook for a few minutes or so, just until softened. Add the mushrooms, toss them around to get them coated in the butter and olive oil.   Let them cook and release their water so they can brown, 8-10 minutes.
Deglaze with the balsamic vinegar; stir everything together making sure to scrape up all of the browned bits on the bottom of the pan.  When most of the sherry is cooked into the mushrooms, pour in the cream and continue to cook for about 10 minutes (this is a good time to drop your pasta into the boiling salted water).
Add the cooked pasta to the sauce and toss to combine. Add the fresh parsley and season with salt and pepper.  Serve with additional parmesan cheese sprinkled over the top.

Serves 2-3
Prep time:10 minutes

In a stand mixer, whip the cream, powdered sugar, cocoa powder, and powdered milk (if using) until medium peaks are formed.  Meanwhile, puree raspberries in a mini-food processor or blender, set a few aside for garnish before pureeing.  Add the coffee and raspberry puree to the whipped cream/mousse and whip to combine.  Add a teaspoon of coffee to the bottom of each glass and evenly divide mousse evenly amongst glassware (these are traditionally served in pretty glassware or crystal) and refrigerate for at least 4 hours, but up to two days; make sure they are covered with plastic wrap touching the top to keep a skin from forming).     
Whip remaining cream when ready to serve and garnish with remaining raspberries.