Juice of 4 limes
Kosher salt
1 pound jumbo (21/25) shrimp, peeled and deveined
3 cups heirloom cherry tomatoes, quartered
1/2 cup fresh cilantro leaves and soft stems, roughly chopped
1/2 cup fresh cilantro leaves and soft stems, roughly chopped
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons light agave
3 medium tomatillos, husks removed and chopped (about 1 1/2 cups)
2 cloves garlic, grated
2 small shallots, finely chopped (about 1/4 cup)
Zest of 4 limes (about 4 tablespoons)
Eighteen 6-inch corn tortillas
Extra-virgin olive oil cooking spray
1 1/2 teaspoons garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 cup dried black beans, soaked overnight in cold water and drained
1 bay leaf
1 tablespoon extra-virgin olive oil
12 ounces fresh pork chorizo
1 large yellow onion, chopped (about 1 1/2 cups)
1 medium red bell pepper, chopped (about 1 cup)
1 medium yellow bell pepper, chopped (about 1 cup)
Kosher salt
4 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ancho chile powder
1/2 teaspoon chipotle chile powder
2 cups low-sodium chicken stock
1 tablespoon extra-virgin olive oil
4 cloves garlic, sliced
1 large yellow onion, chopped (about 1 1/2 cups)
2 cups low-sodium chicken or vegetable stock
1 medium head cauliflower, cut in to large chunks (about 2 pounds or 6 cups)
1/4 small kabocha squash, peeled and cut in to 1-inch chunks (about 1 pound or 2 1/2 cups)
Kosher salt
8 ounces sharp Cheddar, shredded (about 3 cups)
2 ounces Parmesan, grated (about 1/2 cup)
Two 4-ounce cans chopped green chiles, finely chopped
4 cloves garlic, in the skin
1 Anaheim chile
1 poblano chile
1/2 cup lightly packed fresh cilantro leaves and soft stems
1/3 cup reduced-fat sour cream
1/3 cup 0-percent Greek yogurt
1/4 cup sliced scallions
1 teaspoon light agave
1/2 teaspoon kosher salt
Zest and juice of 2 limes
1/2 cup crumbled queso fresco cheese
1/2 cup fresh cilantro leaves
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