2 cup fresh corn
1/3 cup apple cider vinegar
1/4 cup small red bell pepper, diced
1 Serrano pepper, finely diced
1/2 cup red onion, finely diced
2 tb sugar
1 tsp kosher salt
1/2 tsp dry mustard
1/2 tsp celery salt
1/2 tsp curry powder
Place all ingredients in a pot.
Bring to a boil.
Reduce to a simmer for 15 minutes.
Allow to cool at room temperature.
1 cup plain fat-free yogurt
1/2 cup grapes, halved
2 teaspoons curry powder
Dash of salt
1/4 cup walnuts (optional)
2 cups chopped chicken
Mix yogurt with grapes, curry powder, and a dash of salt. (If you have any walnuts, toss in 1/4 cup.)
Chop the lettuce, and place into each of 4 bowls.
Combine the chicken with the yogurt mixture, and spoon on top of the beds of lettuce.
Serve immediately, or chill until ready to serve.
4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
1½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
1 teaspoon fine-grain sea salt (if you're using standard table salt, scale back to ¾ teaspoon)
½ teaspoon cinnamon
½ cup melted coconut oil or olive oil
½ cup maple syrup or honey
1 teaspoon vanilla extract
⅔ cup dried fruit, chopped if large (I used dried cherries)
Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*
3 tbsp ginger, minced
3/4 cup oranges
2 cinnamon sticks
3/4 tsp coriander seed
6 cups sugar
4 cups apple cider vinegar
Peel, deseed, and chop mangoes, papayas, ginger, and oranges.
Boquet garni of cinnamon, cloves, and coriander.
Make a simple syrup of vinegar, and sugar.
Add fruit and spices to syrup.
Cook to desired consistency
1 whole Rabbit (4 legs and split saddle)
2 tbsp oil
6 cloves garlic, crushed
2 sprigs Rosemary
1/3 cup Cognac
4 cups rabbit stock
1 each, green, red and yellow peppers
8 oz butter
For Rabbit Stock:
1 rabbit carcass
2 med onions
1 large carrot
4 ribs celery
Bouguet Garni (thyme, bay leaf, parsley)