Mint

2 dried Kashmiri or pasilla chiles, broken, 1 red Thai or Anaheim chile. stemmed and seeded,

1 cup dried chickpeas, 2 t baking soda, 1 pound Persian cucumbers, quartered lengthwise and

Zest from 1 lime, ⅓ cup lime juice plus one lime, ⅓ cup fish sauce, 2 cloves garlic, minced, 1 j

2 onions, sliced, 4 T olive oil, divided, 2 T brown sugar, 1 t cinnamon, 1 t ground ginger,

4 large oranges, 2 t fennel, toasted and crushed, 1 clove garlic, crushed, 2 T lemon juice,

5 cloves garlic, minced, 2 T brown sugar, ¼ c Asian fish sauce, ¼ c rice vinegar, ¼ cup li

1 T kosher salt, 1 T chile powder, 1 T Spanish smoked paprika, 1 t dried oregano, 1 t ground

1 whole chicken, 1 large onion, peeled and quartered, 2 cinnamon sticks, 1 bay leaf, 3 cups

1 mango, peeled and chopped into ¼” cubes, 1 ear of corn, husked and kernels removed, 1 re

Lime zest from 1 lime, 2 T fresh lime juice, ¼ cup olive oil (I used Stonehouse lime infused

2 cups whole milk plain yogurt, 1 shallot, finely minced, 1 clove garlic, finely minced, 1

¾ pound snap peas, ends trimmed, 1 cauliflower, 1 - 2 T olive oil, Salt & pepper to taste,

1 cup fine or medium wheat bulger, 1½ to 2 cups boiling water (varies by manufacturer), 10

4 cups of fresh fruit, chopped, 1 big handful of fresh mint, chopped, 2 to 4 ounces of Chambord,

4 T water, 1 T unflavored gelatin, 1 vanilla bean, split, 4 c whipping cream, 2½ cups Greek