Makes 1 serving.

Ingredients:

• 1 medium vidalia onion
• ¼ cup Beef, Chicken or vegetable stalk
• 1tsp Chipotle or Ancho chili powder
• 1 glove of garlic, peeled
• salt and pepper
• Olive oil

Instructions:

1. Cut a slice of the top and bottom of the onion so it will set flat with the the open top exposed.

2. Place the onion on either an oven safe or microwave safe, depending on which cooking method you are using, root side up.

3. Using a pairing knife or grapefruit knife hollow out a ½ inch diameter hole in the center of the onion ¾ of the the way deep.

4. Brush the entire onion with a thin layer of olive oil

5. Salt and Pepper the entire onion

6. Place the glove of garlic in the well you hollowed out in step 2

7. pour the chili pepper into the the hollowed out well

8. Fill the well to almost the top with stalk

9. Either bake at 350 for 20 minutes or until soft or microwave on high for 6-8 minutes until soft.

10. Carefully peel of the skin and serve whole

Ingredients:

• 4 large Russet potatoes
• 2 Tbls Olive Oil (any type of cooking oil will work)
• Spray Oil such as Pam
• Salt to taste

Instructions:

1. Peel and Cut potatoes into fry shape
2. Place cut fries in cold water and let sit in the refrigerator for 2 hours
3. Remove fries from water a handful at a time and rinse under cold water (do not pour into strainer)
4. Place rinsed fries on paper towels to absorb water, or spin in a salad spinner to remove excess water
5. While cut potatoes are drying, preheat oven to 450 degrees Fahrenheit
6. Once fries are dry Place in a bowl
7. Add Olive Oil and toss until well coated
8. Spray a baking sheet with Oil
9. Spread fries in a single layer on oiled baking sheet
10. Place in 450 degree oven for 30 minutes
11. Turn fries and bake at 450 degrees for 15 minutes
12. Remove from oven and salt to taste while stir them

Serve immediately

• 4 fresh strawberries
• 1 banana
• 2 dates
• 3 oz of balsamic vinegar

Instructions:

1.  cut strawberries into bite size pieces
2.  slice banana into medium slices
3. dice dates
4. Add strawberries, bananas, and dates to a bowl
5. reduce balsamic vinegar over medium high heat until reduced by 2/3
6. drizzle reduced balsamic vinegar over fruit
7. let cool at room temperature

Ingredients

• 2 fresh tomatoes
• 1/2 Vidalia Onion
• 4 oz of Fresh Mozzarella
• 4 tbls fresh Basil (regular, Thai or Lemon), roughly diced
• 2 tbls olive oil
• Salt
• Fresh ground black Pepper

Instructions

1. Julian the Vidalia Onion
2. Lightly squeeze the seeds from the tomatoes and roughly cut into 1/2 inch pieces
3. Cut the Mozzarella into small cubes
4. Add all ingredients to a bowl and stir until well mixed
5. Salt and Pepper to taste
6. Cover and let sit and room temperature for 1 hour, do not refrigerate

Ingredients

• 1 cup of cooked peas (frozen will work, cook per instructions)
• 1/2 a small onion or 1 large shallot
• 1 clove of garlic, crushed
• 2 tbls of stalk, chicken or vegetable
• 1 tsp of fresh basil, diced
• 1 tsp fresh lime juice
• Salt and Pepper

Instructions

1. Saute the onions or shallots in the stalk until translucent
2. Add the garlic and saute for about 30 seconds, until you can smell the garlic
3. Add the peas and basil and cook for 1 minute
4. Blend or crush mixture until a paste is formed
5. salt and pepper to taste

Ingredients

• Large can of black beans with half of juice drained
• ½ white or yellow onion finely diced
• Chicken stalk or for a vegetarian variation vegetable stalk
• 2 tbls cumin
• 1.5 tsp Cayenne, Jalapeno, or Chipotle pepper powder
• 1 tbls dried or 2 tbls fresh minced epazote (optional)
• 1 tbls coriander
• salt
• black pepper

Instructions

1. Heat pan on medium high heat for 3 – 4 minutes or until hot enough that drops of water evaporates on impact
2. Add chicken stalk to cover bottom of pan
3. Add diced onion and cook until translucent, approximately 5 – 7 minutes, stirring frequently
4. Add beans and juice and cook for 2 – 3 minutes, stirring once every minute
5. Add cumin, pepper powder, epazote, and coriander and stir until well mixed
6. Mash beans until about half of the beans are mashed. A hand potato masher works great for this.
7. Cook for about 5 minutes stirring occasionally
8. Mash beans a second until desired ratio of beans to paste reached
9. Lower hear to medium and cook until liquid evaporates or desired consistency is reached, stirring frequently so the bottom of the bean paste does not burn. Use small amounts of stalk to control consistency as needed.
10. Salt and Pepper to taste