Prep the spinach:

1. Wilt in a large pan over medium heat (2–3 minutes). If using frozen spinach, just let it thaw, its already wilted.
2. Transfer to a towel and squeeze out as much liquid as possible. This is critical — extra water ruins texture.
3. Chop roughly and set aside.

Make the cream base:

1. In a saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1–2 minutes until lightly golden.
3. Slowly whisk in warm milk.
4. Simmer gently until slightly thickened — this should be thinner than gravy.
5. Then stir in the cream, salt, pepper, and nutmeg.

Finish:

1. Stir in spinach.
2. Add Parmesan if using.
3. Simmer 2–3 minutes just to combine.
4. If it’s too thick → add a splash more milk.

Optional: If you want it extra creamy, stir in 1–2 Tbsp. Cream Cheese OR 1 Tbsp. Mascarpone.

• ½ cup Milk
• 1½ tsp. Apple Cider Vinegar
• 1 cup AP Flour
• ¾ cup + 2 Tbsp. Sugar
• ¼ cup + 2 Tbsp. Cocoa Powder
• 1 tsp. Baking Powder
• ¾ tsp. Baking Soda
• ½ tsp. Salt
• ¼ cup Oil (Canola, Coconut, etc.)
• ⅓ cup Applesauce
• 1½ tsp. Vanilla
• ½ cup boiling Water

Instructions

1. Prepare the “buttermilk.”
   In a small bowl, mix the milk and apple cider vinegar. Set aside for a few minutes to curdle slightly.
2. Preheat & prep.
   Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
3. Mix dry ingredients.
   In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
4. Add wet ingredients.
   Pour the milk mixture into the dry ingredients. Add the canola oil, applesauce, and vanilla. Stir until combined.
5. Add boiling water.
   Slowly stir in the boiling water until the batter is smooth. The batter will be thin.
6. Bake.
   Pour batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely before frosting.

Chocolate Frosting Ingredients

• 1 stick Butter, diced and softened to room temperature
• ⅓ cup Cocoa Powder
• 1⅔ cups Powdered Sugar
• 1 tsp. Vanilla
• 1 Tbsp. Milk (plus a few drops more if needed)

Instructions

1. Beat the butter and cocoa powder together with a mixer until fully blended.
2. Add half of the powdered sugar and mix well.
3. Add the vanilla and milk, then beat in the remaining powdered sugar.
4. Frosting should be very thick. If needed, carefully add a few drops of milk until desired consistency is reached.

Recipe Notes

• This recipe is half of the original cake recipe and one-third of the original frosting recipe.
• For a 9×13-inch pan: double the cake recipe and double the frosting recipe.
• For a two-layer cake: double the cake recipe and triple the frosting recipe.

1 cup Bread Flour
3 Tbsp Instant Potato Flakes
1/2 to 3/4 cup Sugar
1 cup Warm Water

Mix ingredients together and add started. Stir well and let sit on counter overnight. I usually let mine sit out 12 hrs.

To Make Bread:

5 1/2 cup Flour
1 Tbsp. Salt
3/4 cup Sugar
1 cup Starter
1/2 cup Oil
1 1/2 cup Warm Water

Mix all ingredients in a large bowl and let rise in a warm place covered with a dish towel. (I put mine in the oven and hope I don’t forget and turn the oven on.) Let rise covered for about 12 hours; then divide into loaves and let rise again (about 12 hours). Cook at 350.

(I spray my bread pans with cooking spray – and the top of the bread too.)

Instructions:

• Preheat oven to 400°F
• Toss sweet potatoes with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper.
• Spread on a parchment-lined sheet pan in a single layer.
• Roast 25–30 minutes, flipping halfway, until caramelized and tender.
• Drizzle with a little extra maple syrup or sprinkle lime zest before serving (optional).

Instructions:

• Heat olive oil in a saucepan over medium. Add turmeric and cumin, stir 30 seconds.
• Add rinsed rice, stir to coat.
• Put rice/spices in rice cooker. Pour in stock, add bay leaf, and a pinch of salt.
• Let it cook in rice cooker until done, about 30 min.

1. Prepare Marinade
   In a bowl, whisk together olive oil, lime juice, maple syrup, tamari, ginger, chili, scallion greens, and all spices/herbs.
2. Marinate the Chicken
   Place chicken thighs in a resealable bag or shallow dish. Pour marinade over them, coat well, and refrigerate for 2-4 hours.
3. Cook (choose your method):
   • Grill: Preheat grill to medium-high. Cook thighs 5–6 minutes per side until cooked through (internal temp 165°F / 74°C).
   • Oven: Preheat oven to 400°F (200°C). Arrange thighs on a parchment-lined sheet and bake 22–25 minutes, turning once.
   • Stovetop: Heat a skillet over medium-high, sear thighs 5–6 minutes per side, lower heat, cover, and cook until done.

• 1 cup long-grain white rice (jasmine or basmati work well)
• 2 tablespoons neutral oil (avocado or vegetable)
• 2 tablespoons tomato paste
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon turmeric or annatto (optional, for color)
• 1¾ cups chicken or vegetable broth (low sodium)
• ½ teaspoon salt, or to taste
• Optional: 1 small bay leaf, 1 chopped green or poblano pepper
• Optional garnish: fresh cilantro or lime wedges

Directions:

1. Rinse the rice in a fine-mesh strainer under cool running water until water runs mostly clear. Drain thoroughly.
2. In a skillet over medium heat, heat the oil. Add the drained rice and toast it, stirring often, for 5–6 minutes until golden and fragrant.
3. Push rice to the edges of the pan, leaving a well in the center. Add the tomato paste and let it cook in the oil for 1 minute, stirring gently to caramelize. Then stir it into the rice.
4. Add cumin, paprika, oregano, turmeric (if using), and salt. Stir everything together to coat the rice evenly with the spices.
5. Transfer the seasoned rice mixture into the rice cooker pot. Add 1¾ cups of broth and the optional bay leaf or chopped pepper, if using. Stir to distribute evenly.
6. Start your rice cooker on the regular white rice setting. Do not open the lid until the cycle is complete.
7. Once done, let the rice sit in the warm cooker for 5–10 minutes before opening the lid. Fluff with a fork and remove the bay leaf if used.

Ingredients:

• 2 cups reserved pasta water
• 4 Tbsp. Butter
• 4 Tbsp. Flour
• 2 cups Heavy Cream
• 1 tsp. Salt
• 1 cup freshly grated Parmesan Cheese
• freshly ground Pepper to taste
• 14 cup fresh Parsley
• 1 Tbsp. Lemon Juice

Directions:

1. Melt butter in a pan.
2. Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1-2 minutes.
3. Whisk in the reserved two cups of pasta water and the heavy cream.
4. Season with 1 tsp. salt and the ground pepper.
5. Return to a simmer, whisking to make a smooth sauce.
6. Cook over low heat until thickened.
7. Remove the pot from heat and add the parmesan cheese, parsley, and lemon juice. Stir.