Cover the bowl, and refrigerate the salsa for at least 1 hour (or overnight) until ready to serve.

Serve with chips, and enjoy!

Meanwhile put the coconut oil into a microwave safe small bowl and microwave it for about 20 seconds or until melted. Add melted coconut oil, cherries, almond butter, flax seeds and honey into the blender, and blend until the entire mixture is well combined. The mixture should be sticky. If it’s too dry, add a little bit more nut butter or vanilla extract or coconut oil to create moisture.

Meanwhile, place a piece of wax or parchment paper into a loaf pan (the pan should be in the range of 8″ x 4″), allowing the paper to hang over the sides.

Remove mixture from the blender and press it into the base of the loaf pan using the back of a spoon or other implement to flatten and smooth it down.

Sprinkle the surface of the mixture with raw pumpkin seeds and coconut, pressing down gently with your fingers so that they adhere to the surface.

Fold both sides of the hanging wax or parchment paper inward over the mixture and gently press down one last time with your hands.

Place the pan in the freezer and allow the mixture to solidify somewhat (so it’s in a solid slab) for about 1 hour.

When you’re ready to slice the bars, simply remove the pan from the freezer and gently elevate the slab by pulling up on the ends of the wax/parchment. Set it on a cutting board and pull off the paper.

Slice the slab into bar shapes or squares as desired. Store any remaining portions in the fridge.

Preheat the oven to 425 F.

In a small bowl, add ricotta cheese, garlic and rosemary. Mix well and set aside.

Roll the pie dough into a slightly thick circular disc or any shape as you like. Put it on a pizza pan.

Now evenly spread the ricotta cheese mixture over the top of it. Sprinkle the mozzarella over the top of that. Add tomato slices and sprinkle olive oil and salt over the top of it.

Bake at 425 F for 10-15 minutes (time will vary based on your oven.) Remove pan from oven and set it on a rack for a couple of minutes. Then slice and serve hot.

Put all the ingredients in a bowl and stir with a spoon. Refrigerate for at least 1 hour or overnight so all the flavors can meld together.

Serve with your choice of cracker or won ton strips from a local Chinese restaurant!

Wash kale and dry in a salad spinner or place in a tea towel, gently roll the towel and swing it over your head (the Julia Child way)! The kale must be dry to bake into chips.

Remove the center stem from the kale leaves and rip the leaves into 2 1/2 inch pieces. Follow the natural shape of the leaves to make chip shapes.

Place the dried and ripped kale into a large bowl and drizzle extra virgin olive oil along the sides of the bowl. This helps evenly distribute oil onto the leaves. Use your hands and massage the oil into the leaves making sure to have all the leaves covered with oil. Don’t worry you can’t bruise the kale.

On a half sheet pan or rimmed cookie sheet topped with a wire rack, lay the kale leaves in an even layer shiny side down. Bake for 10 minutes or until the chips are crisp to the touch. Remove pan from oven and set it on a rack. Salt the chips as soon as they come out of the oven and carefully move them to a cooling rack.

When cool store in airtight zip-top bag or in an airtight container. They will stay crisp for up to two days.

Add 1/5th of the chopped up lettuce to the bottom left corner of each egg roll, then top with 1/5th of the chopped chicken mixture.

Fold the bottom left corner over the stuffing, then fold the two corners over that. Roll the wrapper up until you have formed an egg roll. Wet your finger, and press to seal the edges. The wrapper package should have visual instructions on the back.

Spray each egg roll with cooking spray, put them on a cooking spray coated baking sheet and bake for 10-15 minutes or until golden brown.

Enjoy!

Place slices of bread on baking sheet, spray with olive oil cooking spray and sprinkle with sea salt. Broil slices in oven about 2 minutes on each side or until golden brown. Remove from oven and rub with one clove of garlic (make sure to cut it in half before rubbing).

In a medium bowl, mix smashed avocado, lime juice, and sea salt and ground pepper.

In a separate large bowl, combine tomatoes, olive oil, and balsamic vinegar. Mince remaining garlic and add it into tomato mixture.

Spread smashed avocado mixture onto each slice of toast, then generously spoon tomato topping on top. Garnish with basil and serve immediately.

To make the pico de gallo, combine the other half of the onion with the tomato, jalapeno, cilantro, lime juice, and 1/2 teaspoon salt. Stir it together and set it aside.

To build the nachos, place a layer of tortilla chips on a platter or plate. Top with a layer of the beef/bean mixture, then all but 1/4 cup of the cheddar cheese. Add another layer of chips, another layer of the beef/bean mixture, and the Monterey Jack cheese. Add a final small layer of chips, then a small layer of beef and beans, then a final sprinkling of cheddar.

Microwave in 45 second increments until the cheese is melted and bubbly. (You may also place the platter into a 325 degree oven if it’s heatproof. Just leave it in until the cheese is melted.)

Immediately sprinkle on the diced avocado and plenty of pico de gallo.

Optional: Add dollops of sour cream here and there!

Serve immediately!

2. Toss together the shallots and vinegar in a large bowl. Let marinate at room temperature for 10 minutes.

3. Meanwhile, place a grill pan over medium-high heat. Grill the corn for 10 to 12 minutes, turning occasionally, until charred on all sides. Set aside until cool enough to handle. Cut the corn kernels off the cob and add to the bowl with the pickled shallots. Stir in the tomatoes, basil, garlic, salt, and pepper.

4. Spoon the corn mixture over the toasted bread slices and serve.