1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, chopped
1/4 cup apple cider vinegar
2 tablespoons adobo sauce
2 tablespoons molasses
1 teaspoon coriander seeds, ground
2 chipotle peppers in canned adobo sauce, chopped
3 cups shredded chicken (left over from a roasted chicken)
5 sprigs fresh thyme, tied with string
Salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, chopped
1/2 onion, diced
1 tablespoon roughly chopped fresh sage
One 12-ounce can white beans, drained and rinsed
1/2 teaspoon chipotle chile powder
Salt and freshly ground black pepper
3 cobs of corn, husked
1 teaspoon olive oil
1 jalapeno, seeded and diced
1 small red pepper, seeded and diced
1/2 English cucumber, seeded and diced
1/4 bunch fresh cilantro, stems finely chopped, leaves roughly chopped
1/4 medium red onion, diced
Salt and freshly ground black pepper
1 cup diced watermelon
2 tablespoons chopped fresh cilantro stems and leaves
4 plum tomatoes, seeded and diced
2 green onions, finely sliced
Zest and juice of 1 lime
Salt and freshly ground black pepper
1/2 cup sugar, plus 2 tablespoons to rim the glass
1/2 bunch fresh mint
8 cups chopped watermelon
2 limes, 1 cut in half, 1 into quarters for garnish
8 ice cubes
1 tablespoon olive oil
1 package soft tortilla shells
One 8 to 10-ounce wheel of Brie, cut into long pieces
2 cups shredded aged white Cheddar
1 cup crumbled blue cheese
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