• 2 large carrots
• 2 large parsnips
• 1 large onion
• 4 ribs of celery
• 2 medium white potatoes
• 1 large red potato
• 1 package onion soup mix
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• kosher salt and crushed back pepper to taste

Preheat oven to 450˚.

Chop all vegetables into 1 inch dice and set aside. In a mixing bowl combine the balsamic vinegar, olive oil and  dry soup mix. Add the crushed black pepper and salt and toss with the chopped vegetables. Roast for 40 minutes.

• 1 lb chicken thighs, bones removed, chopped into bite-size pieces
• 2 tbsp Chinese Five Spice powder
• 2 tbsp vegetable oil
• 1 onion chopped
• 4 celery stalks chopped
• 2 carrots shredded
• 1 bunch chopped cilantro
• 4 cups chicken stock
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp chili oil
• 1 bunch of bok choy, coarsely chopped

In a stock pot add the oil and the chicken that has been tossed and coated in the spice mixture. Brown, remove from heat and drain on paper towels.

In the same stock pot add the chicken stock, browned chicken, soy sauce and oils and cook for 3 minutes over medium heat. Next, add the other ingredients and bring to a boil, lower to a simmer and cook for 3-5 more minutes until desired doneness. I prefer to keep vegetables bright in color and still somewhat crisp, not over cooked and limp. Serve hot!

• 1 large peeled  cucumber, quartered, seeded, chopped
• 1 cup plain yogurt
• 1/4 cup (packed) finely chopped fresh mint
• 2 tbsp fresh squeezed lemon juice
• 1 teaspoon ground cumin
• 1/4 teaspoon plus pinch of cayenne pepper
• salt and freshly ground black pepper to taste

Whisk the yogurt, mint, lemon juice, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season the mixture to taste with salt and pepper. Cover and refrigerate at least 2 hours. Serve with grilled meats.

• 1 large papaya, seeded and cubed
• 5 tomatillos, chopped
• 1/4 red onion, chopped
• 1 crushed garlic clove
• 2 tbsp jalapeno rings, chopped
• 1/4 cup lime juice
• 1 tsp sugar
• 1/4 cup cilantro, chopped
• salt and freshly ground black pepper

Combine all the ingredients in a bowl and mix thoroughly to incorporate completely. Season to taste and refrigerate at least 12 hours or overnight to let the flavors meld.

• 1 1/4 cups fresh corn kernels
• 1 cup finely chopped sweet red bell pepper
• 1 cup finely chopped green onions
• 1 tbsp finely chopped jalapeno rings
• 1 tsp ground cumin
• 1 1/4 cups flour
• 2 tsp baking powder
• salt and freshly ground black pepper to taste
• 1 cup of milk
• 1/4 cup vegetable oil

In a mixing bowl combine the corn kernels, red pepper, green onion and jalapenos. Sprinkle this vegetable mixture with the cumin, flour, baking powder, salt and pepper – stir to blend thoroughly.

Heat the oil in a large frying pan over medium high heat. Spoon the batter a 1/4 cup at a time, into the pan and cook the fritters about 2 minutes or until golden brown on one side. Turn and cook another 2 minutes.

• 4 cups fresh green beans trimmed and washed
• 2 garlic cloves
• 2 cups distilled white vinegar
• 1 bunch of fresh dill
• 1 cup water
• 1 tsp pickling salt
• 2 fresh red peppers

Wash jelly jars, keep hot and prepare the lids per manufacturers instructions. Boil vinegar water. Distribute seasonings in each jar and fill each with the raw green beans leaving 1/2″ space on top. Pour the hot brine in each jar and lightly run a spatula around the inside to release any air bubbles. Wipe the top with a clean cloth and place on lid and seal. Process the jars in boiling water for 5 minutes. Store in a cool, dry place for 6 weeks.

• 1 1/2 cups water
• 1 cup red wine vinegar
• 4 tsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 medium onions

Preheat oven to 400˚. Blend ingredients and pour into a roasting pan. Cut onion lengthwise through skins and place skin side up in marinade. Marinate overnight. Bake in lower third of oven for 1 hour and 15 minutes. Remove from heat and serve.