1. Heat non-stick pan over medium heat.
2. Add 2 tbs olive oil and the cauliflower
3. Toss and cook until cauliflower begins to brown slightly
4. Add additional olive oil, Just Cook Foods Ancho Rub and lime wedges.
5. Toss, and cook for about 5-10 more minutes until desired doneness. The cauliflower should retain a good crunch.
6. Serve and enjoy.

1. In a large saute pan, slowly brown the pancetta in the olive oil

2. Add the garlic and allow to brown slightly

3. Add the kale and stir

4. Add the wine and allow to cook until most of the liquid is gone

5. Add the chicken broth and heavy cream and reduce until it is sauce consistency

6. Add cooked pasta and toss with parmesan and Any Day Chicken blend

7. OPTIONAL: add 1/2 cup of crab meat to #6

1. Rinse the beets well. Toss with olive oil, salt and pepper and roast covered in a 400 degree oven for

about 40 minutes. (It is curious, but sometimes beets take no time at all to cook, and sometimes they

seem to roast forever. Check for doneness at 30 minutes. They should still be firm. We don’t want to

roast them to mush…)

2. Once the beets are cooked, allow to cool and peel them. You can keep them whole if they are small, or cut them in half or quarters.

3. Toss beets with ricotta, pistachios, Satsuma sections, a little olive oil, lemon juice and salt and pepper.

4. Serve!

1. If you have a steamer set up, use it to cook your potatoes. They will take on less water. If you do not

have a steamer, fret not. Put the potatoes in a pot, cover with cold water and bring to a boil. Gently

simmer until just done.

2. Meanwhile, warm your cream and butter.

3. When the potatoes are cooked, strain immediately into a colander and drain completely.

4. Transfer to a bowl, and mix with butter and cream.

5. Season to your taste.

6. OPTIONAL – if you feel decadent, add 1.5 tbs of room temperature mascarpone cheese…mmm.

1. Season the short ribs generously with Herbed Coffee Rub – about 1 tbs per pound. This is best done

the day before.

2. In a large pan, over hight heat, sear the ribs in canola oil. You need to get a very deep brown color on

the meat.

3. Remove meat from the pan and scrape away the fond (good stuck that gets stuck on the pan) that has

developed.

4. In the same pan, gently sweat the mirepoix (medium dice of carrot, onion and celery). When they are

soft, add the garlic and then tomato paste and allow to caramelize slightly. Deglaze the pan with the

red wine and coffee and allow to reduce until thickened. Add the short ribs back into the pan.

5. Add the stock and top with a circle of parchment paper. (the stock should come to the top of the meat

but should not cover the meat)

6. Braise covered (with foil and a lid – we don’t want any juices to evaporate) in the oven at 300 degrees

for at least 5 hours. The meat should easily fall off the bone when done.

7. Strain the liquid into a small saucepan and skim off any fat.

8. Add 1 bunch of tarragon (whole, it will be removed before serving) and reduce the liquid to about 1

cup

9. Remove tarragon, whisk in 1 tbs of butter and adjust seasoning with salt and pepper.