1. Hollow out each strawberry.
2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy.
3. Transfer cream cheese mixture to a piping bag. Fill strawberries with mixture.
4. Sprinkle or dip tops with graham cracker crumbs.
5. Refrigerate if not serving immediately.

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1. Gently fold all ingredients together in a large serving bowl.
2. Refrigerate until ready to serve.

1. Generously grease a muffin tin and set aside.
2. Using a box grater, shred potatoes and transfer to a bowl. Sprinkle with kosher salt and let stand for 10 minutes. Gather potatoes in the center of a bed of paper towels and wring dry, removing excess water.
3. Transfer potatoes back to bowl and add shallot, garlic, pepper, and paprika. Mix until combined.
4. Preheat oven to 400 degrees.
5. Spoon about 2 tbs potato mixture into each muffin cup, lining the bottom and sides. Bake for 10-15 minutes, until outer sides are lightly browned.
6. Decrease oven to 350 degrees. Remove potatoes from oven.
7. In the center of each nest, add 1 tsp grated cheese. Top with one egg.
8. Bake for another 10 minutes, until whites are set but yolks still appear soft.
9. Allow to cool for 2 minutes in pan. Using a butter knife, gently remove each nest. Top with pepper and serve immediately.

1. Blend all ingredients until super-smooth (may have to thaw bananas a little).
2. Freeze in popsicle molds or paper cups.

• 1 large pineapple (cut into 4 or 5 very large pieces)
• 1/3 large red onion (finely diced)
• 1 jalapeno pepper (seeded and minced)
• juice of 2 small limes
• 1/2 cup cilantro leaves (chopped)
• 1 tsp salt

Ingredients

• 4 chicken frankfurters (or sausage or hot dog), sliced
• 1/2 cup kimchi
• 2 stalks green onions, sliced angularly
• 2 cloves garlic, smashed
• 1/2 onion, sliced
• 4 cups chicken broth
• 3 tbs gochujang (Korean fermented chili paste)
• 1 tbs gochugaru (Korean chili powder)
• salt, to taste
• 1 tsp sesame oil
• 1 packet ramen

Instructions

1. Heat 2 tbs cooking oil in a heavy-bottomed pan. Add garlic, onions, kimchi and sausage slices.
2. Add broth. Bring to boil.
3. Once rapidly boiling, add chili paste and chili powder. Add salt to taste. Mix well.
4. Add in the white parts of the green onions. Add sesame oil. Finally add ramen.
5. Allow to boil for 2-3 minutes, until ramen is fully cooked.
6. Garnish with green onions. Serve hot.

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Chicken and Apple Sauté

Yields: 2 servings

Ingredients

• 2 tsp olive oil
• 2 tart apples, peeled and chopped
• 1/2 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1/4 tsp dried thyme
• 1/4 tsp cinnamon
• 2 boneless, skinless chicken breast halves, pounded thin
• 1 cup apple juice
• 1/2 tbs apple cider vinegar
• 1 tbs cornstarch
• salt & pepper

Instructions

1. Heat 1 tsp olive oil in skillet over medium heat. Add apples, onion, garlic, thyme, and cinnamon. Cook until apples and onions are soft (about 5-6 minutes), sirring often. Transfer to bowl and set aside.
2. Add remaining olive oil to skillet. Cook chicken breasts, turning once, for about 5 minutes total (until golden brown on both sides).
3. Leave chicken in pan and reduce heat to medium-low.
4. Set aside 1 tbs apple juice. Pour remaining apple juice in skillet along with apple cider vinegar. Cover and simmer for 6-8 minutes, until chicken is cooked through and juices run clear. Remove chicken and transfer to platter, leaving sauce in pan.
5. In a small bowl, combine cornstarch with reserved tbs of apple juice. Stir into skillet juices and cook over medium-high for 2 minutes, until juices are thickened.
6. Add apple-onion mixture to skillet. Cook until heated through. Season with salt and pepper to taste.
7. Serve chicken and apple mixture over rice.

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Nutella Swirl Brownie Bites

Ingredients

• 1 oz (4 squares) Bakers unsweetened chocolate
• 3/4 cup butter
• 2 cups sugar (use 1 1/2 cups for less sweet brownies)
• 3 eggs
• 1 tsp vanilla
• 1 cup flour
• 1/2 cup Nutella

Instructions

1. Preheat oven to 350 degrees. Line muffin tray with muffin liners.*
2. Microwave chocolate and butter in microwavable bowl on high for 2 minutes, until butter is melted. Stir until chocolate is completely melted.
3. In a large mixing bowl, mix sugar and chocolate mixture. Add eggs and vanilla. Beat until smooth. Gradually add flour and mix well.
4. Divide batter into muffin tins.
5. Put a small dollop of Nutella on top of each brownie bite. With a toothpick, swirl the Nutella into the brownie.
6. Bake for 12-15 minutes.

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1. Place carrots and daikons in a bowl. Sprinkle with salt and 2 tsp sugar. Knead vegetables for about 3 minutes to soften. (They are ready when you can bend a piece of daikon so that the ends touch but without it breaking)
2. Transfer to colander and rinse under cold running water. Drain well.
3. In a bowl, combine 1/2 cup sugar, vinegar, and water. Stir to dissolve sugar.
4. Pack carrots and daikon tightly into jar(s). Pour mixture over vegetables to cover them.
5. Refrigerate for at least 1 hour (preferably overnight). Lasts about 4 weeks in the refrigerator.

1. Puree peanut butter, soy sauce, ginger, garlic, rice vinegar, sesame oil, light brown sugar and red pepper flakes, until smooth. Add water, a few tablespoons at a time, until sauce has a fluid consistency.
2. Cook pasta until cooked al dente. Drain and rinse under cold water to cool.
3. Add pasta to large mixing bowl. Add in scallions, bell pepper and cucumber. Pour in about 1/2 sauce and toss to combine. Add more sauce as needed.
4. If desired, add tofu or chicken.
5. Toss to combine. Garnish with sesame seeds.