Roasted Red Pepper Polenta

Place the red peppers over high flame on the stove top burner, fire roast the red peppers until the skin turns black on all sides. Remove the roasted red peppers from the burner and place into a medium bowl, cover with plastic wrap, allow the peppers to steam for 10 minutes. Take the roasted red

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Shaved Kale and Root Vegetable Salad

Red Wine Vinaigrette: In a medium mixing bowl, add the red wine vinegar, shallots, garlic, salt and pepper and whisk together well. Take the extra virgin olive oil and slowly whisk into the middle of the red wine vinegar mixture, this is to create an emulsion, incorporate all of the extra virgin olive oil. Stir

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Jicama Black Bean Salad

Prepare the salad: Combine the jicama, black beans, red pepper, cilantro, lime zest and juice and oil in a large bowl. Season with salt and pepper. Refrigerate until ready to serve. Serve on top of the baby kale.   Yield: 2 cups Time: 10 minutes

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Plantain Pancakes

Prepare the plantain pancakes: In a large mixing bowl add the plantain pieces, mash with a fork until smooth and slightly chunky. Add the onion, ginger, scallions, onion, buttermilk and salt. Whisk together then add the cornmeal, flour and butter, whisk until just combined. Cover and place into refrigerate 30 minutes.   Fry the pancakes:

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Grilled Cauliflower and Celery Root Salad

Preheat grill to high.   Dressing: In a medium mixing bowl add the goat cheese, mayonnaise, sour cream, meyer lemon zest and juice, orange blossom honey, champagne vinegar, chives, salt and pepper. Whisk together well to break up the goat cheese. Cover and refrigerate for 30 minutes prior to serving.   For the salad: In

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