Place the peppers in a saucepan and cover with water. Simmer over a medium heat for about 15 minutes or until they look soft. Let them cool and drain.

Place peppers, vinegar, pineapple juice with the spices and achiote paste in your blender. Process it until you have a very smooth sauce. Pour the sauce slowly through a fine sieve to get a nice homogenous texture. At this time, taste the sauce just to make sure the salt is enough for your taste.

Season the meat with salt and pepper. Place the sauce and steaks in a large bowl and marinate the meat or use a pastry brush and apply the sauce to each side of the steaks.

Marinade for at least 4 hours or overnight of hours (believe me it tastes way better), and then grill the steaks or fry in a skillet. Grilling some pineapple and onion slices along the meat to add to the tacos when serving. When cooking in a skillet, remove any excess adobo sauce since it will stick to the pan.

To cook in the Vertical Rotisserie stake the meat intercalating with some slices of onions and pineapple. Let any marinade drain for about 20 minutes before starting the timer. 1 Hr. is enough to cook 2 pounds. Shave the meat with a sharp knife and place it in an already warm skillet to give it that crisper taste as they do at the taquerias in Mexico.

The second option is using the broiler of your oven. Cut the meat as for Kabobs and insert into the skewer placing onion and pineapple slices between the meat. Since the meat is cut in smaller portions this method will take about 20 minutes to cook rotating at least 2 times while cooking.

Now, this is the easiest since almost anyone has a frying pan or skillet at home. Once your meat has marinated cut in small fine strips. Make sure to remove any excess adobo sauce.Warm the frying pan and add 1-2 tablespoons of oil until hot enough that when you place the meat it sizzles. Add onion and pineapple slices along the meat to cook. Turning as needed to avoid the meat to stick to the pan. Cook for about 12-15 minutes.

1 oz Guajillo Peppers cleaned and seed removed (about 4 peppers)

¼ cup Pineapple Juice (you could use the juices from the sliced pineapple can)

2 pounds Pork Butt (shoulder cut in ⅓ inch steaks)

1 medium size White Onion, cut in slices

1 medium size bunch of Cilantro, finely chopped

Modified Recipe: https://www.mexicoinmykitchen.com/tacos-al-pastor/

Cook the rice noodles according to package directions. Drain.

Combine the soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup water in a bowl.

Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken, if using. Season with black pepper and brown all over. Add the shallots, garlic, Fresno peppers, and green onions. Cook another 2-3 minutes, until the shallots are soft and the garlic is fragrant. Add the zucchini and bell peppers, cook another 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat and cook until the sauce coats the chicken, about 5 minutes.

Stir in the noodles, carrots, and basil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Serve the noodles warm, topped with additional basil.

1/2 pound Boneless Chicken Breast, cut into strips

1-2 Red Fresno Peppers or Jalapeño Peppers, seeded and chopped

1 medium Zucchini, cut into ribbons or chopped

1 cup fresh Thai Basil or Regular Basil, roughly chopped

Heat 2 tablespoons olive oil in a heavy large wide pot over medium heat. Add onions and garlic. Cover and cook until onions are soft, about 10 minutes.

Add paprika, salt, coriander, fennel, pepper, cumin, and ginger; stir 1 minute.

Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to a boil.

Arrange all chicken in a single layer in a pot; spoon sauce over and bring to a boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.

Meanwhile, preheat oven to 400°F. Brush a large rimmed baking sheet with olive oil. Spread eggplant out on the baking sheet, salt, and brush with remaining 4 tablespoons olive oil. Bake until soft and brown, stirring occasionally, about 25 minutes.

Stir eggplant into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper.

Top with almonds and cilantro. Serve with couscous or boiled potatoes.

2 large Eggplant, peeled, cut into 1-inch cubes

Use dark meat because it stays moist when braised. If you prefer white meat, reduce the cooking time by 15 minutes.

Perfect Wine Pairing: Château de Nages Réserve Red

Melt 1 tbsp butter in saucepan, add onion and garlic, cook until softened.

Add remaining ingredients, bring to boil, cover and simmer until cooked, about 17-20 minutes.

Stir in remaining butter, remove bay leaf and thyme springs, serve.

2 sprigs fresh Thyme or ¼ teaspoon dried Thyme

In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.

In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

¾ teaspoon Black Pepper, plus more to taste

1 pound boneless, skinless Chicken Thighs, cut into 1-inch pieces

12 ounces Asparagus, trimmed and thinly sliced on an angle

1 teaspoon Unseasoned Rice Vinegar or Soy Sauce

Turmeric-Black Pepper Chicken with Asparagus

To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.

Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.

Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.

2 Persian or Mini Cucumbers, coarsely grated

1 tablespoon Lemon Juice, plus more as needed

2 ½ pounds Small Red, New or Fingerling Potatoes, washed and halved (or cut into 1-inch pieces, if large)

3 Persian or Mini Cucumbers, sliced into 1/4-inch rounds

⅓ cup Black Olives, such as Kalamata or Oil-Cured, pitted, and torn in half if large

Firmly squeeze tofu to expel as much excess water as possible (don’t worry if it begins to crack or come apart). Tear into 1"–2" pieces.

Heat oil in a large nonstick skillet over medium-high. Add tofu, season with salt, and cook, tossing occasionally, until golden brown and crisp around the edges, 5–7 minutes. Using a rubber spatula, break up tofu into ½"–1" pieces. Add garlic and cook, tossing occasionally, until tofu pieces are crisp all over, about 3 minutes.

Reduce heat to medium. Add coriander, ancho powder, cumin, and fennel. Cook, stirring, just until spices deepen in color, about 20 seconds. Add tomato paste and cook, stirring with rubber spatula, until paste slightly darkens in color, about 1 minute. Add hot sauce and 1 cup water. Bring to a simmer and cook, uncovered and stirring occasionally, until sauce thickens, 5–7 minutes. Season with salt.

Divide rice among bowls. Top with tofu mixture, cabbage, avocado, queso fresco, and cilantro. Serve with lime wedges for squeezing over.

1 tsp. Ancho Powder or Sweet Smoked Paprika

Bring a large saucepan of water to a boil over high heat. Add the rice noodles and cook, according to the package directions, until soften. Drain and set aside.

Meanwhile, in a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, honey, and ¼ cup of water.  

Heat the oil in a large skillet over medium-high heat. When the oil shimmers, add the garlic, veggies, and jalapeño and cook until the veggies are soft, about 5 minutes. Push the veggies to one side of the pan. Add the eggs to the empty side of the pan and cook, gently scrambling them, until they are just cooked through, about 2 minutes. Add the noodle and soy sauce mixture to the skillet and gently toss to combine all the ingredients. Simmer the pad see ew for 5 minutes, or until the sauce coats the noodles. 

Top with green onions and cilantro, and serve. 

4-6 cups mixed vegetables, such as Chinese Broccoli, Bell Peppers, Carrots, Broccolini, Cauliflower, Snow Peas

2 chopped Green Onions and 1 tablespoon chopped Cilantro, for serving

"Half Baked Harvest Super Simple", by Tieghan Gerard (Page 152)

Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Make the cauliflower: Position a rack in the center of the oven and heat oven to 400 degrees. Trim the cauliflower, making sure the stem is cut flush with the head so it sits flat. Heat a 10-inch cast-iron or other heavy ovenproof skillet on the stove over medium heat. Add 1 tablespoon oil, the onions and 1/4 teaspoon salt and cook, stirring, until translucent and turning golden on the edges, 7 to 10 minutes. Stir in 3/4 cup water and remove from the heat.

Rub the cauliflower with the remaining tablespoon oil then with the pepper and remaining 1/2 teaspoon salt. Clear the center of the skillet and place the cauliflower in it. Cover the pan tightly with foil and place in the center of the oven. Bake until a paring knife meets no resistance when inserted into the cauliflower, 20 to 30 minutes.

Meanwhile, make the pesto: Reserve a bit of lemon zest for garnish. Place the rest in a food processor, along with the herbs, oil, pistachios, garlic, salt and pepper. Pulse until well combined.

Turn oven to 450 degrees on the regular setting or, if you have a convection option, 425 degrees. Uncover the cauliflower and baste with some of the pan juices. Cook, basting occasionally and adding 1/4 cup of water to the pan if it threatens to dry out, until nicely browned, 20 to 30 minutes more. Spoon the pesto over top, sprinkle with reserved lemon zest and more herbs, and serve.

1 head Cauliflower, preferably orange (about 1 1/2 pounds)

2 small Yellow Onions, sliced 1/4 inch thick lengthwise

½ cup lightly packed Cilantro and Flat-Leaf Parsley leaves, plus more for garnish

Whole Roasted Cauliflower With Pistachio Pesto

Combine sweet potatoes, 1½ teaspoons oil, ½ teaspoon chili powder, ⅛ teaspoon salt, and ¼ teaspoon black pepper in a bowl; toss. Arrange sweet potato mixture on one side of an aluminum foil–lined baking sheet. Place bell pepper on other side of pan; drizzle with 1 ½ teaspoons oil, and toss to coat. Bake until potatoes are tender and peppers are lightly charred, about 30 minutes, stirring potatoes once halfway through.

Remove pan from oven. Cut bell pepper into strips.

Cook almonds in a small skillet over medium until toasted, 2 to 3 minutes. Add 1 teaspoon oil, remaining ½ teaspoon chili powder, ⅛ teaspoon salt, 1 teaspoon rind, and sugar; cook, stirring occasionally, 1 minute.

Whisk together ¼ cup oil, remaining 1½ teaspoon salt, remaining ½ teaspoon black pepper, remaining 2 teaspoons rind, juice, and cilantro in a bowl. Divide quinoa among 4 bowls; top evenly with kale, sweet potatoes, and bell pepper. Drizzle with juice mixture; top evenly with coated almonds, Cotija, and avocado. Serve with lime wedges.

1 pound diced peeled Sweet Potatoes (about 3 cups)

2 cups hot cooked Grain, such as quinoa, farro or rice

4 ounces baby Kale, chopped (about 4 cups)

1 ounce Cotija Cheese, crumbled (about ¼ cup)

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