Yummy Crunchwrap Supremes.

Ingredients:

Large (burrito size) tortilla shells

Small tostada shells

Queso sauce

Pre-cooked taco meat

Shredded lettuce

Shredded cheese

Sour cream

Other options could include, but are certainly not limited to:

Taco Sauce

Jalapenos

Bell or banana peppers

Black or refried beans

Olives

Tomatoes

And whatever else you think might appeal to you!

Directions:

Warm your tortilla in the microwave to make it soft enough to bend

Put a dollop of queso sauce in the center of your tortilla, but be sure to leave a wide edge so you can wrap it around later

Spoon some taco meat on the cheese (this is where your beans would go, too, if you wanted to add them)

Place the tostada shell, corn tortilla, or a couple tortilla chips on top of the meat (depending on the size of the shell you may have to break it to make the center of your crunchwrap a little smaller so it will close)

Spoon a dollop of sour cream and spread over the shell

Sprinkle some shredded lettuce and shredded cheese on top (this would also be the place for any peppers, tomatoes, etc.)

Wrap the edges up toward the center until they close around your filling (if it won’t cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it)

With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown. It won’t take long

Carefully flip it over once the edges are sealed and lightly brown the bottom side. This won’t take long either because really, you’re just warming that yummy, gooey queso on the bottom

Roast Lemon Chicken with Garlic and Herbs.

Roast Lemon Chicken with Garlic and Herbs is a crispy-skinned, extra juicy, oven-roasted chicken with the clean, classic, bright, and fresh flavors of lemon, fresh herbs, and garlic.

Ingredients

• 4 tbsps butter, softened
• 1 bunch fresh thyme, 1 tbsp of it minced
• 1 tbsp fresh parsley, minced
• 2 heads of garlic, cut in half crosswise
• 1 3-4 lb whole chicken
• 2 large lemons, cut into quarters lengthwise
• 1 large onion, cut into 6 wedges
• 4 small potatoes, cut in half lengthwise
• 1 medium butternut squash, peeled, seeded, and cut in half lengthwise
• olive oil
• salt and pepper

Instructions
1)Preheat your oven to 375°.  Drizzle a few tablespoons of olive oil into a large roasting pan.
2)Break off 1 clove of garlic, peel, and mince.  In a small bowl, mix together the minced garlic, butter, and minced herbs.
3)Generously salt and pepper the inside cavity of the chicken.  Stuff the chicken with the bunch of thyme, some lemon slices (2 or 3, whatever you can fit), and one of the halves of garlic.  Gently separate the skin from the breast of the chicken with your finger. (See this in pictures here.)  Fill the area under the skin with half of the butter mixture.  Spread the rest of the butter mixture over the outside of the chicken.  Tie the legs together with kitchen twine (dental floss works, too).  Place the chicken into the center of the roasting pan.
4)Place the butternut squash face down in the pan on either side of the chicken.  Fill in the rest of the space in the pan with the potatoes, onion slices, garlic, and cut lemons.  Generously drizzle the vegetables and chicken with olive oil and season with salt and pepper.  Squeeze one or two of the slices of lemon over everything in the pan.
5)Roast in the preheated oven for 1 hour and 15 minutes  (internal temperature should read 165°), flipping the vegetables about two-thirds of the way through the cooking time.  Tent with foil and let rest for 10 minutes before serving.

Baileys, White Chocolate and Pistachio Fudge.

Baileys, White Chocolate and Piatachio Fudge is a sweet, rich, delicious white chocolate fudge with the flavors of irish cream and pistachios.

Ingredients

• 1 (14oz) can sweetened condensed milk
• ½ cup Baileys Irish Cream
• 36oz white chocolate chips
• ½ cup raw pistachios, chopped

Instructions 
1)Line a 9x9 baking dish with nonstick foil.  Or, if you don't have nonstick foil, lightly grease.
2)In a saucepan over low heat, combine the chocolate, condensed milk and Bailey's.  Stir constantly until the chocolate is completely melted.  Remove from the heat and stir in the pistachios.  
3)Pour into the pan and let cool until set.  Once set, peel off the foil and cut into one inch squares.

Baked Red Lentil Falafel Salad

Makes 20 falafels and 2 salad servings.
For the falafels:
1 cup dry red lentils
2 cups loosely-packed Italian parsley leaves, stems removed
2 cups loosely-packed cilantro leaves, stems removed
5 garlic cloves
1 red onion
1-2 serrano peppers, to taste
1 1/2 tablespoons whole sesame seed tahini paste
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon baking soda
1-3 tablespoons chickpea flour (or whole spelt/whole wheat/all-purpose)

Olive oil spray

For the tahini dressing:

1/3 cup whole sesame seed tahini paste

Juice of 1 lemon

3 tablespoons water

1 garlic clove, finely grated

1/4 cup minced Italian parsley

1/2 teaspoon paprika

Salt and freshly ground pepper, to taste

For the salad:

3 cups shredded lacinato (tuscan) kale

3 carrots, shaved into ribbons

1/4 cup thinly sliced red onion

3 tablespoons olive oil

1 tablespoon lemon juice

Salt and freshly ground pepper, to taste

Soak the lentils in fresh water overnight. When ready to make the falafels, strain and rinse the soaked lentils. Make sure to pick through the batch and discard any stones or debris.

In a food processor, pulse the lentils until they are coarsely ground, 3 to 5 times. Add the parsley, cilantro, garlic, onion, and serrano pepper to the bowl, and pulse another few times. Drizzle in the tahini paste, olive oil, spices, salt and pepper, and blend until almost smooth. Make sure not to over blend the mixture; you still want some crumb. Taste the mixture, and adjust the seasoning according to your liking. Add the baking soda and the chickpea flour. Start by adding 1 tablespoon of chickpea flour at a time. If the mixture is still too liquidy add another. The mixture should be fairly moist, and if you add too much flour, the falafels will become too dry and hard when baked. I wouldn't add more than 3 tablespoons.

Refrigerate mixture for 30 minutes. Preheat your oven to 375° F.

To make the tahini dressing, whisk the tahini paste, lemon juice, water together until creamy. Mix in the grated garlic clove, minced parsley, paprika, and season to taste with salt and pepper.

Toss the salad ingredients together.

Using a tablespoon measure, scoop out 2 tablespoons of the refrigerated falafel mixture into the palm of your hand. Roll into a ball and place on a parchment-lined baking sheet. Repeat with the rest of the mixture. Generously coat the falafels with olive oil spray and bake until golden brown, 18 to 20 minutes. Make sure not to over cook these — you don't want them to dry out.

To serve, plate the falafels over a bed of kale-carrot salad with a heaping dollop (or two) of tahini dressing.

Recipe Notes

To keep the recipe gluten free, I chose chickpea flour to bind the ingredients together, but any flour would work well here.