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INGREDIENTS For the cake 2 1/2 cups shredded zucchini 1 1/4 cups sugar 5 eggs 1/4 cup vegetable oil 1 cup sour cream 1/2 tablespoon plus 1/2 teaspoon vanilla extract (for frosting) 3 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder Pinch of salt For the frosting 3/4 cup cream cheese, at room temperature 1/4 cup butter, at room temperature 2 cups powdered sugar 1/2 cup heavy cream Fruit for the cake 1 pint strawberries, cleaned, stemmed and sliced 4 kiwi fruit, peeled and sliced 2 mangoes, peeled and sliced 1 pint blueberries (Or whatever you like and is in season) INSTRUCTIONS Preheat oven to 350.° Grease and flour a 10-inch round cake pan. In a stand mixer or large bowl, beat together shredded zucchini, eggs, sugar, oil, sour cream and 1/2 tablespoon vanilla. Combine all dry ingredients and add to the wet mixture. Continue to beat until well-combined. The batter should be fairly wet and easy to pour. Pour the batter into the prepared cake pan and bake for 50 to 70 minutes. It is done when a toothpick inserted into the center comes out clean. Cool on a rack for 10 minutes, then remove the cake from the pan and allow it to cool completely for a few hours. While the cake is cooling, prepare the frosting. Beat together cream cheese and butter until smooth. While continuing to beat, gradually add the powdered sugar. Keep mixing until it’s all incorporated and smooth. In a separate bowl, whip cream until stiff peaks form. Fold cream and 1/2 teaspoon vanilla into frosting. Be careful not to over mix. Cut the cooled cake, making either two or three layers. Spread a layer of frosting over each inner layer. Then add a layer of fruit on top of the frosting. Stack the layers of cake together. Evenly frost the top of the cake (traditionally, the sides are not frosted). Arrange the fruit in circles all over the top of the cake.

INGREDIENTS 1/2 cup soy sauce 5 tablespoons pure maple syrup 1 teaspoon minced fresh ginger (about 4-inch knob) 1 tablespoon Sriracha 1 clove garlic, minced 1 pound boneless, skinless chicken breasts 1 cup white rice, such as jasmine or basmati, rinsed 1 cup water, plus 2 tablespoons 1 red bell pepper 1/2 red onion 1 cup fresh baby spinach 1 tablespoon arrowroot starch 1/2 cup chopped green onions, tender white and green parts only (about 3 onions) Sesame seeds, for garnish INSTRUCTIONS Add the soy sauce, maple syrup, ginger, Sriracha, and garlic to the Instant Pot and stir to combine. Place the chicken on top of the sauce in a single layer. To cook the rice at the same time, position a 2.5-inch trivet over the chicken breasts and place a 7-inch oven-safe bowl on top. Add the rice and 1 cup water to the bowl, then secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minute ...

INGREDIENTS 6 large eggs 1 cup milk 1 cup all-purpose flour dash salt 1 teaspoon vanilla extract 5 Tablespoons butter INSTRUCTIONS Preheat oven to 425 degrees F. As oven preheats, put the butter in an un-greased 9x13-in. baking dish and place in oven, just until melted. Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into baking dish, over melted butter. Bake, for 22-27 minutes or until edges are golden brown and puffy. To serve, sprinkle generously with powdered sugar and syrup.

INGREDIENTS 2 tbsp olive oil 3 large potatoes peeled and cubed 1/2 tsp salt or to taste 1/4 tsp pepper or to taste 1 small onion chopped 3/4 lb Italian sausage mild, casings removed (3 links) 1/2 red bell pepper chopped 1/2 green bell pepper chopped 3 cloves garlic minced 1/4 tsp red pepper flakes INSTRUCTIONS Add the olive oil to a large skillet and heat over medium heat. Add the cubed potatoes, season with salt and pepper and cook for 7 to 10 minutes, until they’re about half way cooked through, stirring occasionally. Add the onion and cook for another 3 minutes, stirring occasionally. Add the sausage, bell peppers, garlic and red pepper flakes to the skillet and stir. Reduce the heat, and continue cooking until potatoes are cooked through, another 10 minutes. You can also cover the skillet, this will cook the potatoes a bit faster. Taste for seasoning and adjust with salt and pepper if needed. Serve with fried eggs.

INGREDIENTS 2 lb napa cabbage 1/2 c kosher salt 12 c cold water 8 oz daikon radish, peeled, cut into 2” matchsticks 4 scallions, end tripped, cut into 1” pieces 1/3 c. Korean red pepper powder AKA gochugaru 1/4 cup fish sauce 1/4 c peeled, minced ginger (I just realized it said minced. I’ve been doing matchsticks) 1 tbsp minced garlic 2 tsp Korean salted shrimp, minced (I have these if you want some.) 1.5 tsp sugar INSTRUCTIONS Cut the cabbage in half lengthwise, then crosswise into 2” pieces. Place in large bowl and toss with the salt. Add enough water to just cover (about 12 cups), making sure it is submerged. Cover with plastic wrap and let sit at room temperature 12-24 hours. Place colander in sink. Drain cabbage, rinse with cold water. Gently squeeze out excess water. Place remaining ingredients in a large bowl and stir to combine. Add cabbage and toss with your hands until evenly combined. Pack mixture tightly into clean glass jar and seal. Let it sit in a cool dark place 24 hours. Open once to let air out and refrigerate at least 48 hours before using. It lasts a long time, and the older it is, the more “pungent” it is (supposedly a good thing J ).

INGREDIENTS 1 lb bone in center cut pork loin chop. Cut meat from bone. Save bone for later in the recipe. Cut meat into slices against the grain. 2 tbsp gochugaru 1 tbsp minced garlic 1 tbsp sesame oil 1.5 c chopped kimchi with some juice 3 c water 1 14 oz pkg firm tofu 1/2 c diagonally cut green onions INSTRUCTIONS Marinate the pork meat with the gochugaru, garlic, and sesame oil for at least 10 minutes. Sauté marinated pork until lightly browned. Remove from pan. Add reserved bone and kimchi, cook 2 minutes. Add 3 cups water, bring to boil. Reduce heat and simmer uncovered 20 minutes. Cut tofu into slices ½” by ¾“. Remove bone from soup. Return pork to soup. Add tofu. Simmer five minutes. Sprinkle with green onions.

INGREDIENTS 4 slices bacon, chopped 7oz kielbasa, chopped 1/2 cup carrots, thinly sliced 1 rib celery, thinly sliced 1 shallot, chopped 2 cloves garlic, pressed or minced 2-1/2 cups chicken broth 1-1/2 cups milk, divided (I used unsweetened almond milk, recommend 2% or higher if using cow’s milk) 3 Tablespoons gluten-free flour 1-1/2 cups diced baby yukon gold potatoes 1 cup sweet corn, fresh or frozen seasoned salt and pepper chopped green onions, for garnish INSTRUCTIONS Add bacon and kielbasa to a 6 quart Dutch oven then turn the heat to medium. Saute until bacon is golden brown then scoop the meats onto a plate, reserving bacon grease in the pot. Add carrots, celery and shallot then saute until tender, 8-10 minutes - adding a splash of chicken broth then placing a lid on top to speed up softening if it’s taking too long. Add garlic then saute until very fragrant, 1 minute. Add chicken broth plus 1 cup milk to the pot then turn heat up medium-high to bring soup to a bubble - NOT a boil. Add potatoes then turn heat down to medium and simmer until tender, 5-7 minutes. Meanwhile, whisk together gluten-free flour and remaining 1/2 cup milk until very smooth. Add browned bacon and kielbasa back into the pot then stream in flour/milk mixture and simmer until soup has slightly thickened, 5 minutes. Add sweet corn then simmer until heated through, 1 minute. Taste then add seasoned salt to taste, and lots of pepper. Scoop into bowls then serve topped with green onions.

INGREDIENTS 14 oz stick rice cakes 2 tbsp gochugaru 1 tbsp soy sauce 1 tsp sugar 2 tsp dark sesame oil INSTRUCTIONS Boil rice cakes 2 minutes, or until they float. Drain and rinse with cold water. Add the rest of the ingredients and toss with the rice cakes. Let them sit for 15 minutes. Heat skillet with 1 tbsp canola oil. Sauce rice cakes until crisp and blistered. Make sure you do it in a well ventilated area because it produces some very spicy fumes.

INGREDIENTS FOR THE POUND CAKE 1 1/2 c. (3 sticks) butter, softened 1 (8-oz.) block cream cheese 3 c. sugar 5 large eggs 3 tbsp. lime juice 3 c. all-purpose flour Zest of 1 lime FOR THE GLAZE 1 c. powdered sugar 1 tsp. lime juice 2 tbsp. water 1/2 tsp. pure vanilla extract Zest of 1 lime INSTRUCTIONS Preheat oven to 350 degrees F. Make the cake: In a large mixing bowl, combine butter and cream cheese until light and fluffy. Mix in sugar, then gradually add in eggs 1 to 2 at a time, beating on low until combined. Mix in lime juice, then flour. Fold in lime zest. Grease 4 mini loaf pans and pour in cake batter until each one is about 3/4 full. Bake until a toothpick inserted in the center comes out mostly clean, 43 to 45 minutes. (If you don’t have mini loaf pans, you can grease and fill a bundt pan and bake 70 to 73 minutes.) Let cool for 15 minutes. Make the glaze: Whisk together powdered sugar, lime juice, water and vanilla. (If the glaze is too thick, add extra water, about a teaspoon at a time.) Pour on top of cooled pound cake, then top with lime zest and serve.

INGREDIENTS 8 cups 1% low-fat milk 1 cup uncooked jasmine or basmati rice 3/4 cup plus 2 tablespoons sugar, divided 1/2 teaspoon kosher salt 1/2 teaspoon ground cardamom 1 (2-inch) cinnamon stick 1 vanilla bean, split lengthwise Cooking spray 3 peaches, sliced 1/8 teaspoon ground cinnamon INSTRUCTIONS Combine milk, rice, 3/4 cup sugar, and next 4 ingredients (through vanilla bean) in a 6-quart electric Crock Pot coated with cooking spray; stir well. Cover and cook LOW for 7 1/2 hours. Scrape seeds from vanilla bean. Discard vanilla bean shell and cinnamon stick. Stir in remaining 2 tablespoons sugar. Serve with peach slices, and sprinkle with ground cinnamon. ACTIVE TIME 10 minutes ...