TOASTED PUMPKIN SEEDS / ROSEMARY PANGRIATATA / PARMESAN

SQUASH RAGU LINGUINE

GUACAMOLE/CHIPOTLE MAYO/QUESO/PICKLED JALAPENO/SHREDDED ICEBURG LETTUCE/CREMA

FRIED CHICKEN MILANESA SANDWICH

DATE & SESAME MOLE/GOOSEBERRY SALSA/LIME CASHEW CREMA/SPICE OIL/BBQ CORN NUT CRUNCH

ROASTED CARROTS

ARGENTINIAN PINK SHRIMP/ANCHO SAUCE/MAGGIE RANCH SAUCE

CLASSIC SHRIMP COCKTAIL

LITTLE GEM LETTUCE/GREEN GODDESS/VEGAN SESAME & AVOCADO CAESAR DRESSING/PUMPKIN SEED & NUTRITIONAL YEAST ‘PARMESAN’/CITRUS PICKLED RED ONIONS

MEXICAN CAESAR SALAD

OLD EL MARCO VEGGIE MINCE/CASHEW CREMA/VEGAN CHEESE/PICKLED JALAPENO/CABBAGE/ONION/CILANTRO

PUFFY TACO

Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent. Stir in garlic, carrot, and celery, cooking for 5 minutes. Add diced butternut squash, vegetable broth, canned tomatoes, oregano, salt, and pepper. Simmer for 20-25 minutes until squash is tender.

Cook the Ragu

In a small pan, heat olive oil over medium heat. Add pumpkin seeds and salt, toasting until they pop and are golden brown, about 5-7 minutes. Remove from heat and set aside.

Toast the Pumpkin Seeds

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Stir in breadcrumbs, fresh rosemary, and salt. Cook until golden and crispy, about 5 minutes. Remove from heat and set aside.

Make Pangrattato

In a large bowl, toss the cooked linguine with the squash ragu, adding reserved pasta water as needed to loosen the sauce. Serve topped with toasted pumpkin seeds, rosemary pangrattato, and a generous sprinkle of grated Parmesan cheese.

Combine Everything

Linguine

Salt

Butternut squash, peeled and diced

Olive oil

Yellow onion, diced

Garlic, minced

Carrot, diced

Celery, diced

Vegetable broth

Canned diced tomatoes

Dried oregano

Black pepper

Pumpkin seeds

Breadcrumbs

Fresh rosemary, chopped

Parmesan cheese, grated

Pound the chicken breasts to an even thickness. Season with salt and pepper.

Prepare the Chicken

Dredge the chicken in flour, dip in beaten eggs, and coat with bread crumbs.

Breading Process

Heat oil in a skillet over medium-high heat. Fry the breaded chicken until golden brown on both sides, about 4-5 minutes per side. Drain on paper towels.

Frying

In a bowl, mash the avocados. Add lime juice, salt, diced tomatoes, cilantro, and red onion. Mix until combined.

Make the Guacamole

In a small bowl, combine mayonnaise, chopped chipotle peppers, and lime juice. Mix well.

Prepare the Chipotle Mayo

Spread chipotle mayo on each sandwich roll. Add the fried chicken, a generous scoop of guacamole, shredded lettuce, pickled jalapeños, and queso fresco. Drizzle with crema and top with the other half of the roll.

Assemble the Sandwich

chicken breasts

all-purpose flour

eggs

bread crumbs

salt

black pepper

vegetable oil

ripe avocados

lime juice

diced tomatoes

chopped cilantro

diced red onion

mayonnaise

chipotle peppers in adobo sauce

sandwich rolls

pickled jalapeños

shredded iceberg lettuce

crema

queso fresco

Step 1

Peel and cut the carrots into uniform sticks.

Step 2

Toss the carrots with olive oil, salt, and black pepper in a bowl.

Step 3

Spread the carrots on a baking sheet in a single layer.

Step 4

Roast in the oven for 25-30 minutes, until tender and caramelized.

Step 5

In a blender, combine dates, sesame seeds, cocoa powder, minced garlic, vegetable broth, cumin, and salt.

Blend until smooth, adding more broth if needed to reach desired consistency.

In a bowl, combine chopped gooseberries, diced red onion, chopped cilantro, lime juice, and salt.

Mix well and let it sit for at least 15 minutes to allow flavors to meld.

Drain and rinse the soaked cashews, then place them in a blender.

Add lime juice, garlic powder, and water to the blender.

Blend until smooth and creamy, adding salt to taste.

In a small bowl, mix olive oil with smoked paprika, cayenne pepper, and salt.

In a bowl, toss corn nuts with BBQ seasoning until evenly coated.

Carrots

Dates, pitted

Sesame seeds

Cocoa powder

Cumin

Gooseberries, chopped

Red onion, diced

Cilantro, chopped

Lime juice

Cashews, soaked

Garlic powder

Water

Smoked paprika

Cayenne pepper

Corn nuts

BBQ seasoning

In a large pot, bring water to a boil. Add the salt and the shrimp, and cook for about 2-3 minutes until they are pink and opaque. Drain and let cool.

Boil the Shrimp

Once shrimp are cool, peel and devein them. Squeeze fresh lemon juice over the shrimp and set aside.

Prepare Shrimp

Remove stems and seeds from the ancho chiles and soak them in hot water for about 15 minutes until soft.

Soak Chiles

In a blender, combine soaked chiles, garlic, olive oil, lime juice, cumin, and salt. Blend until smooth and set aside.

Blend Sauce

In a bowl, mix together ranch dressing, Maggie seasoning sauce, and black pepper until well combined.

Combine Ingredients

Arrange the shrimp on a serving platter. Serve with ancho sauce drizzled over the top and Maggie ranch sauce on the side for dipping.

Plate the Dish

Argentinian pink shrimp

Lemon, juiced

Dried ancho chiles

Ranch dressing

Maggie seasoning sauce

In a bowl, combine thinly sliced red onions with juice from 1 lime, juice from 1 orange, and a pinch of salt. Let them sit for at least 30 minutes to pickle.

Prepare the Citrus Pickled Red Onions

In a blender, combine 1 ripe avocado, 2 tablespoons of tahini, 1 tablespoon of soy sauce, juice from 1 lemon, 1 clove of garlic, and 1 tablespoon of sesame oil. Blend until smooth, adding water as needed to reach desired consistency.

Make the Vegan Sesame & Avocado Caesar Dressing

Wash and tear the Little Gem Lettuce into bite-sized pieces. In a large bowl, combine the lettuce, citrus pickled red onions, pumpkin seeds, and nutritional yeast. Drizzle with the dressing and toss gently to combine.

Assemble the Salad

Divide the salad into serving bowls and top with extra nutritional yeast and pumpkin seeds if desired. Enjoy!

Serve

Little Gem Lettuce

Citrus Pickled Red Onions

Pumpkin Seeds

Nutritional Yeast

In a blender, combine soaked cashews, lemon juice, garlic, and a pinch of salt. Blend until smooth, adding water as needed to reach desired consistency. Set aside.

Make the Cashew Crema

In a skillet over medium heat, sauté the chopped onion until translucent. Add the veggie mince and cook according to package instructions. Mix in the shredded cabbage and cook until wilted. Remove from heat.

Cook the Veggie Mince

In a bowl, mix flour, baking powder, and salt. Gradually add water and knead into a soft dough. Cover and let rest for 15 minutes. Heat oil in a deep pan. Roll dough into small balls, flatten them, then fry until puffed and golden brown. Drain on paper towels.

Prepare the Taco Shells

Fill each taco shell with the veggie mince mixture, top with vegan cheese, pickled jalapeños, cilantro, and drizzle with cashew crema. Serve immediately.

Squash Ragu Linguine

Fried Chicken Milanesa Sandwich

Roasted Carrots

Classic Shrimp Cocktail

Mexican Caesar Salad

Puffy Taco