• 1 cup whole grains, such as barley, wheat, emmer, einkorn, rye, spelt or wheat berries
• 1 quart chicken or vegetable stock, preferably homemade
• ½ teaspoon salt, more as needed
• 6 slices bacon, diced
• 1 onion, diced
• 1 green pepper, diced
• 1 celery stalk, diced, plus celery leaves for serving
• 2 garlic cloves, minced
• 2 teaspoons thyme leaves, more for serving
• 3 ½ cups (two 15-ounce cans) cooked red kidney beans, drained
• ¼ teaspoon black pepper
• ¼ teaspoon grated nutmeg
• Hot sauce, for serving

1. In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock.
2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons bacon grease in skillet.
3. Add onion, pepper, celery and 1/2 teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant.
4. Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, 10 to 20 minutes, adding some reserved chicken stock from the grains or water if pan looks dry.
5. Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side.

• 1 tablespoon crushed red pepper
• chili flakes
• 1/2 tsp. ground cumin
• 3/4 cup walnuts, toasted
• 1/4 cup whole-grain bread crumbs
• 1/4 cup extra virgin olive oil
• 2 tbsp. pomegranate molasses
• 1/4 cup tomato paste
• 2 – 3 roasted red peppers
• 1/2 – 1 cup warm water
• 1/2 tsp. sea salt

Using a hand blender (preferably) or a conventional blender, puree the chile flakes, cumin, walnuts, bread crumbs, olive oil, pomegranate molasses, tomato paste, and red peppers to a smooth, even consistency. Mix in the warm water in increments to achieve an easily spreadable consistency similar to a thick yogurt. If you¹re going to use it for dipping, you might want to leave it a bit thicker. Stir in the salt and adjust the seasonings if needed.

1 can drained chickpeas
3 tbsp. extra-virgin olive oil
3 tbsp. tahini
1 1/2 tbsp. lemon juice (from 1/2 lemon)
1 small clove of garlic, roughly chopped
1 tsp. salt
1/2 tsp. pepper

VARIATIONS
Add 1 to 3 teaspoons of spices for more flavor, like cumin, sumac, harissa, or smoked paprika.
• Drizzle a little pomegranate molasses or sprinkle a pinch of sumac on top.
• For a roasted vegetable hummus, blend in 1 cup of roasted vegetables such as eggplant, zucchini, bell peppers, or garlic.
• For an olive hummus, fold in 3/4 cup of chopped green or black olives.
• For a nutty hummus, blend in some lightly toasted walnuts, almonds, or pine nuts.
• For a more lemony hummus, add 1/4 cup of chopped preserved lemons.

• ½ pineapple cut into chunks (leave skins on)
• ½ cup brown sugar
• 4 cups of water
• 2 whole cloves

1. Wash the pineapple and then cut into chunks.
2. Mix the brown sugar and water until sugar dissolves.
3. Add the pineapple chunks, sugar water and cloves to a large glass jar or pitcher.
4. Cover with a cotton cloth or towel and let sit on the counter in a cool, dry place away from direct sunlight for 3 days.
5. Tepache will become cloudy in 2-3 days and white foam will form on the surface.
6. Scoop out the white foam that forms.
7. Serve Pineapple Tepache over ice.

• 15 oz. frozen hash browns, shredded
• 3 tablespoons olive oil, divided
• Salt and pepper to taste
• ½ cup bacon bits
• 1 zucchini, coarsely shredded
• 8 oz. baby portobello mushrooms, diced
• 3 eggs
• 1½ cups milk
• 1½ cups cheddar cheese

1. Mix hash browns, olive oil and salt and pepper to taste in a mixing bowl
2. Grease a 10″ oven-safe skillet and add the hash brown mixture, pressing down to pack it tightly on the bottom and sides forming a pie-like crust
3. Bake at 425 degrees F or until the edges have browned, about 25 minutes
4. Meanwhile in a separate non-stick pan over medium high heat, saute zucchini and mushrooms in 2 tablespoon of olive oil about 5 minutes until tender. Drain any excess liquid
5. Once the hash brown crust is done, spread half the cheddar cheese along the bottom of the crust
6. Arrange bacon bits, zucchini and mushrooms in the pan and top with remaining cheddar cheese
7. Combine eggs, milk and salt and pepper to taste and whisk until frothy
8. Pour egg mixture into the crust
9. Bake for 40-50 minutes at 350 degrees F or until a knife inserted in the center comes out clean
10. Let it cool for at least 10 minutes before serving

• 2 cups self-rising flour, plus extra for dusting counter (1 cup flour, 1.5 tsp. baking powder, 1/4 tsp. salt)
• ½ cup (1 stick) chilled unsalted butter, plus an additional 2 tablespoons melted butter
• ¾ cup buttermilk
• 3 tablespoons melted shortening

1. Preheat oven to 450°F. Place a 10.25-inch cast iron skillet into the oven to preheat.
2. Measure the self-rising flour into a large mixing bowl.
3. Using the coarse side of a hand grater, quickly grate 1 stick (½ cup) cold hard butter into the self-rising flour. Working quickly, use fingers to gently distribute the shredded butter into the self-rising flour.
4. Add the buttermilk, then stir until just combined.
5. Turn onto a lightly floured surface and, using floured fingers, quickly pat to approximately the size of an 8.5×11″ sheet of paper, which will be about ½” to ¾” thick. Very lightly dust the surface of the dough with flour from your fingertips, then fold the sheet of dough into thirds, as when folding a business letter. Repeat the patting, dusting, and folding steps seven times, or fewer if you feel the dough begin to tighten–overworked dough makes for a tough biscuit! The final time, pat the dough to a rectangle slightly larger than the size of your skillet. Using a round biscuit cutter or a drinking glass, cut into about 7 round biscuits. Gather up the scraps to form the 8th biscuit by hand.
6. With a handle mitt, carefully remove the preheated skillet from the oven. Drop melted shortening into the preheated skillet, then return to oven for a couple of minutes, until it is melted. Place each biscuit into the skillet and, using a fork, immediately turn to coat both sides with shortening.
7. Place the hot skillet into the oven, and reduce the oven temperature to 425°F. Bake until tops of biscuits are golden brown, about 12-18 minutes.
8. Remove from oven. Brush tops with additional melted butter. Serve while hot!

Note: This recipe is easily doubled to be cooked in a 12-inch skillet, and yields around 12 biscuits.