Deliciously flaky empanadas filled with tender, slow-cooked short rib, seasoned to perfection.

Short Rib Empanadas

Creamy rigatoni pasta tossed in a rich and tangy vodka sauce, finished with a sprinkle of Parmesan for a deliciously comforting dish.

Rigatoni Alla Vodka

With spinach, burrata, chickpeas, avocado, squash, pico

Fall Salad

With black bean patty, avocado, lettuce, tomato

Veggie Burger

On a bed of artichoke puree, with asparagus

Pan Seared Salmon

With figs, port wine reduction, and broccolini

Pork Chop

Topped with red onion, jalapenos, tajin, and cotija

Deviled Eggs

Filet Mignon

With arugula, maple pecans, red onion, goat cheese

Fig Salad

Steak and Eggs

Topped with fruity pebbles, raspberry and vanilla syrup

Pancakes

In a large pot, heat olive oil over medium heat. Add short ribs and brown on all sides. Remove from pot and set aside.

Cook the Short Ribs

In the same pot, add chopped onion and minced garlic. Sauté until soft and translucent.

Sauté Vegetables

Return the browned short ribs to the pot. Add beef broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat is tender.

Simmer

Remove the short ribs from the pot and shred the meat with two forks. Return the shredded meat to the pot and mix well with the remaining broth.

Shred the Meat

In a large bowl, combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Beat eggs and add to the mixture along with ice water. Mix until a dough forms.

Make the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Chill the Dough

On a floured surface, roll out the dough to about 1/8 inch thickness. Cut into circles using a cookie cutter or a glass.

Roll Out the Dough

Place a spoonful of the short rib filling in the center of each circle. Fold the dough over the filling and crimp the edges to seal.

Fill the Empanadas

In a large skillet, heat vegetable oil over medium-high heat. Fry the empanadas in batches until golden brown, about 3-4 minutes on each side.

Fry the Empanadas

Remove the empanadas from the oil and place on paper towels to drain. Serve warm with your favorite dipping sauce.

Serve

Short ribs

Onion, chopped

Garlic, minced

Beef broth

Cumin

Paprika

Salt

Pepper

Olive oil

All-purpose flour

Unsalted butter, cold and cubed

Eggs

Water, ice cold

Vegetable oil

In a large pot of salted boiling water, cook the rigatoni until al dente according to the package instructions. Drain and set aside.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and crushed red pepper flakes, cooking for an additional minute.

Prepare the Sauce

Carefully add the vodka to the skillet, letting it simmer for about 5 minutes to reduce slightly.

Add Vodka

Stir in the crushed tomatoes and heavy cream, mixing well to combine. Allow the sauce to simmer for another 5-7 minutes until thickened.

Make it Creamy

Add the cooked rigatoni to the sauce, tossing to coat. Stir in the grated Parmesan cheese, and season with salt and black pepper to taste.

Combine with Pasta

Remove from heat and stir in the fresh basil. Serve immediately, garnished with extra Parmesan if desired.

Finish with Basil

Rigatoni pasta

Onion, finely chopped

Crushed red pepper flakes

Vodka

Heavy cream

Crushed tomatoes

Parmesan cheese, grated

Fresh basil, chopped

Black pepper

Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and black pepper. Spread it out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

Roast the Squash

In a large salad bowl, combine the fresh spinach and chickpeas.

Prepare the Salad Base

Slice the avocado and gently tear the burrata cheese into pieces. Add both to the salad bowl.

Add Avocado and Burrata

Once the squash is done roasting, let it cool slightly before adding it to the salad.

Mix in Roasted Squash

Drizzle balsamic vinegar over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.

Dress the Salad

Finally, spoon the pico de gallo over the top of the salad for added flavor and freshness.

Top with Pico de Gallo

Serve the salad immediately as a fresh and vibrant fall dish.

Spinach

Burrata cheese

Chickpeas (canned, drained and rinsed)

Avocado

Butternut squash (cubed)

Pico de gallo

Balsamic vinegar

In a mixing bowl, mash the black beans with a fork until mostly smooth, leaving some chunks for texture.

Prepare the Black Bean Patty

Add breadcrumbs, chopped onion, minced garlic, cumin powder, chili powder, salt, and pepper to the mashed beans. Mix until well combined.

Mix Ingredients

Divide the mixture into two equal parts and shape them into patties.

Form Patties

Heat a non-stick skillet over medium heat. Cook the patties for about 4-5 minutes on each side until they are golden brown.

Cook the Patties

Toast the burger buns lightly. Place the black bean patty on the bottom half of the bun, then add lettuce, tomato slices, and avocado. Top with the other half of the bun.

Assemble the Burger

Serve the veggie burger immediately with your favorite condiments, if desired.

Black beans, canned

Breadcrumbs

Cumin powder

Chili powder

Avocado, sliced

Lettuce leaves

Tomato, sliced

Burger buns

In a blender, combine artichoke hearts, heavy cream, and parmesan cheese. Blend until smooth. Season with salt and pepper to taste. Set aside.

Prepare the Artichoke Puree

Season the salmon fillets with salt, black pepper, and lemon juice. Heat olive oil in a skillet over medium-high heat. Add the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until cooked through. Remove and keep warm.

Sear the Salmon

In the same skillet, add the asparagus and minced garlic. Sauté for 3-4 minutes until the asparagus is bright green and tender-crisp. Season with salt and pepper.

Cook the Asparagus

Spread a generous spoonful of artichoke puree on each plate. Place the seared salmon on top and arrange the sautéed asparagus on the side.

Plate the Dish

Salmon fillets

Garlic cloves

Lemon juice

Asparagus

Artichoke hearts (canned or frozen)

Parmesan cheese (grated)

Gather all the ingredients. Rinse the figs and slice them into quarters. Mince the garlic.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium-high heat. Season the pork chops with salt and black pepper. Add the pork chops to the skillet and sear for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove the pork chops from the skillet and set aside.

Sear the Pork Chops

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the port wine and bring to a boil. Let it simmer for about 10 minutes, or until it has reduced by half. Stir in the butter until melted and smooth.

Make the Port Wine Reduction

In a separate pot, bring water to a boil. Add the broccolini and cook for about 3-4 minutes until tender but still bright green. Drain and set aside.

Cook the Broccolini

Return the pork chops to the skillet with the port wine reduction, allowing them to warm through for a minute. Serve the pork chops topped with the fig quarters, alongside the broccolini.

Combine and Serve

Pork chops

Fresh figs

Port wine

Broccolini

Garlic

Butter

Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove from heat. Let sit for 12 minutes.

Boil the Eggs

Transfer the eggs to an ice water bath for 5 minutes to cool. Once cooled, gently tap the eggs on a hard surface and peel under running water.

Cool and Peel

Slice the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks with mayonnaise, yellow mustard, salt, and black pepper until smooth.

Prepare the Filling

Spoon or pipe the yolk mixture back into the egg white halves.

Fill the Eggs

Top each deviled egg with diced red onion, jalapenos, a sprinkle of tajin, and crumbled cotija cheese. Garnish with fresh cilantro.

Add Toppings

large eggs

mayonnaise

yellow mustard

red onion

jalapenos

tajin seasoning

cotija cheese

salt

black pepper

fresh cilantro

Trim the ends of the asparagus and wash them under cold water. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender but still crisp. Season with salt and pepper. Set aside.

Prepare the Asparagus

Season the filet mignon steaks generously with salt and black pepper on both sides. In the same skillet, add the remaining tablespoon of olive oil and heat over high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side for medium-rare, or to your desired doneness.

Cook the Filet Mignon

In the last minute of cooking, add butter and crushed garlic to the skillet. Baste the butter over the steaks until melted and fragrant. If using, add a sprig of fresh thyme for additional flavor.

Finish the Steaks

Remove the steaks from the skillet and let them rest for a few minutes. Serve alongside the sautéed asparagus and drizzle with the garlic butter from the skillet.

Filet Mignon steaks

Fresh garlic

Fresh thyme (optional)

Wash the arugula and figs thoroughly. Slice the figs into quarters and the red onion into thin rings.

Prepare the ingredients

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.

Make the dressing

In a large bowl, combine arugula, figs, red onion, and maple pecans.

Combine the salad

Drizzle the dressing over the salad and toss gently to combine.

Add the dressing

Crumble goat cheese over the top of the salad before serving.

Top with goat cheese

Arugula

Fresh Figs

Red Onion

Goat Cheese

Maple Pecans

Olive Oil

Balsamic Vinegar

Black Pepper

Peel and dice the potatoes into small cubes. In a pot, bring salted water to a boil, add the diced potatoes, and cook until tender, about 10-15 minutes. Drain and set aside.

Prepare the Potatoes

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the ribeye steak with salt and black pepper. Place the steak in the skillet and cook for 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from the skillet and let it rest.

Cook the Steak

In the same skillet, add another tablespoon of olive oil if needed. Crack the eggs into the skillet and fry them to your liking (sunny-side up, over-easy, etc.). Season with salt and pepper.

Fry the Eggs

While the steak is resting, heat oil in a deep fryer or a large pot. Fry the boiled potatoes until golden brown and crispy, about 3-5 minutes. Remove and drain on paper towels, seasoning with salt while hot.

Prepare the Fries

Toast the bread slices until golden brown in a toaster or on a skillet.