Serves 3-4 — 20 min prep, 6-8 hr cook

• 1lb 95%+ ground beef (or Impossible)
• 1 yellow onion
• 1 green bell pepper
• 4-6 garlic cloves minced
• 1 16oz can kidney beans (rinsed)
• 1 16oz can diced tomatoes & juices
• 1 8oz can tomato sauce
• 1-2 tbsp cumin
• 1/4 tsp cayenne powder
• 2 tsp salt
• 1-2 tbsp olive oil
• —
• Optional: cheddar cheese, scallions, sour cream, corn chips

1. Chop onion & pepper. Cook in large pan with oil & salt at medium high for about 5 minutes, stirring occasionally.
2. Add minced garlic, cumin, & cayenne. Cook 2 minutes, stirring well.
3. Dump onion & pepper into crock pot. Return pan to stove and start browning beef (or substitute).
4. While beef is browning, pour the tomatoes, tomato sauce, and rinsed beans into crock pot. Add the beef once everything is browned.
5. Give crock pot contents a stir to mix completely. Set to low for 6 to 8 hours and cover.
6. Serve with cheddar cheese, green onions, sour cream, and/or corn chips.

Serves 6 — 20 min prep, 1-12 hr marinate, 40 min cook

• 2 lemons (juiced)
• 3 tbsp olive oil
• 6 garlic cloves minced
• 1 red onion cut in 1/8ths
• 2 lbs bonesless skinless chicken thighs
• 2 tsp kosher salt
• 2 tsp black pepper
• 2 tsp cumin
• 2 tsp paprika
• 1/2 tsp turmeric
• 1 pinch cinnamon
• crushed red pepper to taste
• 4 vine-ripe tomatoes
• 1 cucumber
• —
• Optional: rice or pita, hummus, tzatziki, kalamata olives, feta cheese for serving

1. Prepare chicken marinade. Combine lemon juice, olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon, and crushed red pepper in a large bowl and wisk to combine. Add chicken and toss to coat. Cover and store in fridge for 1-12 hours. (Note: I find 45min to an hour is just fine)
2. Preheat oven to 425F. Grease a rimmed sheet pan. Add chicken to the pan, evenly spread. Toss the red onion in the marinade bowl and evenly add to the pan.
3. Roast the chicken and onion for 30-40 min, the edges of the onion pieces should be starting to carbonize. Remove and let rest for 2 min. Cut into bite-sized pieces.
4. Serve with diced tomato and cucumbers. Serve over rice or in pita pockets. Add whatever optional extras you'd like.

Serves 3-4 — 10 min prep, 5 hr cook

• 1 1/2 lbs boneless skinless chicken thighs
• 3 tbsp honey
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 3 chipotles & 2 tbsp of adobo sauce from a can of chipotles in adobo
• 1 lime juiced
• corn or flour tortillas
• —
• Optional:
• 1 can black beans rinsed
• 1 red onion thinly sliced and pickled
• sliced avocado

1. Combine chicken, honey, garlic and onion powders, cumin, salt, and chipotle chilis and sauce to the slow cooker. Stir well and cook on low for 3-5 hours.
2. After cooking, coarsely shred the chicken, in the cooker. Stir in lime juice and beans if using. Add salt and more lime juice to taste
3. Serve in fire-toasted tortillas with pickled onion and avocado.

• Pickled red onion: thinly slice the onion and put in a medium bowl. Bring 1 1/2 cups of white vinegar to a boil and stir in 3 heaping spoonfuls of sugar and a big pinch of salt. Optionally add red pepper flakes. Pour over onions and submerge. Wait to cool and then store in the fridge for up to 2 weeks.
• If you have a gas stove, you can toast your tortillas right on the burner!

Serves N — 1 min prep, 8 min cook

• eggs
• water
• ice

1. Bring a pot of water to a boil. Add eggs and cook for 8 minutes.
2. Remove eggs and place in a bowl of ice water for 5 minutes.
3. Peel and serve.