Ingredients:

• 8 large scallops


• Salt and pepper to taste


• 2 tablespoons olive oil


• 2 tablespoons unsalted butter


• 2 cloves garlic, minced


• Zest of 1 lemon


• Zest of 1 orange


• 2 tablespoons chopped fresh parsley


• 1/4 cup Hidden Bench Estate Chardonnay 2017


• 1 tablespoon lemon juice


• 1 tablespoon orange juice

Instructions:

Pat scallops dry with paper towels and season both sides with salt and pepper

Heat olive oil in a large skillet over medium-high heat

Add scallops to the skillet and cook for 2-3 minutes on each side until golden brown and cooked through

Remove from skillet and set aside

In the same skillet, melt butter over medium heat

Add minced garlic and cook for 1 minute until fragrant

Stir in lemon zest, orange zest, and chopped parsley

Cook for another minute

Deglaze the skillet with Hidden Bench Estate Chardonnay 2017, lemon juice, and orange juice

Allow the sauce to simmer and reduce slightly

Return the scallops to the skillet and coat them with the citrus herb butter sauce

Serve immediately, drizzling extra sauce over the scallops if desired

Ingredients:

• 4-5 pounds pork shoulder or butt, trimmed


• 1 large onion, sliced


• 4 cloves garlic, minced


• 1 cup chicken broth


• 1/4 cup apple cider vinegar


• 1/4 cup brown sugar


• 1 tablespoon smoked paprika


• 1 tablespoon ground cumin


• 1 tablespoon chili powder


• 1 teaspoon cayenne pepper optional for heat


• Salt and black pepper to taste

Instructions:

In the slow cooker's bottom, put the garlic and onions that have been sliced

Put cumin, chili powder, salt, black pepper, smoked paprika, and brown sugar in a small bowl

Mix them together to make a spice rub

Spread the spice mix out on the pork shoulder or butt

Stack the pork with the onions and garlic in the slow cooker on top of them

Cover the pork with chicken broth and apple cider vinegar

Leave the lid on and set the heat to low

Cook for 8 to 10 hours, or until the pork is soft and can be easily shred with a fork

Take the pork out of the slow cooker when it's done cooking and shred it with two forks

No need to: Strain the cooking liquid and reduce it down so that you can use it as a sauce for the pulled pork

Serve the pulled pork on buns, tacos, or however you like, and if you want, drizzle with the cooking liquid that has been reduced

Ingredients:

• 1 cup ripe papaya chunks


• 1 cup fresh strawberries, hulled


• 1 ripe banana, peeled


• 1/2 cup coconut water


• 1/2 cup unsweetened almond milk


• 1 tablespoon chia seeds


• 1 tablespoon maple syrup or agave nectar optional


• Ice cubes optional

Instructions:

In a blender, combine the papaya chunks, strawberries, banana, coconut water, almond milk, and chia seeds

Blend until smooth and creamy

Taste and add maple syrup or agave nectar if desired for extra sweetness

If a colder smoothie is preferred, add a few ice cubes and blend again until smooth

Pour into glasses and serve immediately

Enjoy your refreshing and nutritious Glowing Strawberry Papaya Smoothie!

Ingredients:

• 1 lb ground beef


• 1 packet taco seasoning mix


• 1 head iceberg lettuce, shredded


• 1 cup cherry tomatoes, halved


• 1 cup shredded cheddar cheese


• 1/2 cup diced red onion


• 1/2 cup diced bell pepper any color


• 1/2 cup sliced black olives


• 1/4 cup chopped fresh cilantro


• 1 cup crushed tortilla chips


• 1/2 cup sour cream


• 1/2 cup salsa


• 1/4 cup ranch dressing


• Salt and pepper to taste

Instructions:

Cook the ground beef in a large skillet over medium-high heat until it turns brown and breaks up

Get rid of any extra fat

Follow the directions on the package to add the taco seasoning mix and water to the cooked beef

Let it cook on low heat for a few minutes until it gets thicker

Take it off the heat and let it cool down a bit

Shaved lettuce, cherry tomatoes, cheddar cheese, diced red onion, diced bell pepper, sliced black olives, and chopped cilantro should all be put in a large salad bowl

When the taco meat is cool, add it to the salad and toss it all together

To make the salad dressing, mix the sour cream, salsa, and ranch dressing in a small bowl

The dressing should be poured over the salad and mixed well

Add salt and pepper to the salad as needed

Add the crushed tortilla chips right before you serve

Serve the Easy Taco Salad right away, and if you want, top it with more cilantro

Ingredients:

• 1 lb ground beef


• 1 onion, diced


• 3 cloves garlic, minced


• 1 can 15 oz black beans, drained and rinsed


• 1 can 15 oz kidney beans, drained and rinsed


• 1 can 15 oz pinto beans, drained and rinsed


• 1 can 14 oz diced tomatoes


• 1 can 6 oz tomato paste


• 1 cup beef broth


• 2 tbsp chili powder


• 1 tbsp cumin


• 1 tsp paprika


• 1/2 tsp cayenne pepper adjust to taste


• Salt and pepper to taste


• 2 tbsp vegetable oil


• Optional toppings: shredded cheese, sour cream, green onions

Instructions:

Vegetable oil should be heated over medium heat in a big pot

Add the minced garlic and onions and saut until the ingredients are soft

Using a spoon, break up the ground beef as it cooks until it turns brown

Add the cayenne pepper, paprika, cumin, chili powder, salt, and pepper

Add the beef broth, tomato paste, and diced tomatoes

Blend thoroughly

Add the kidney, pinto, and black beans

Mix everything together

Simmer for 30 to 40 minutes on low heat, stirring now and then

Taste and adjust the seasonings

If desired, top with sour cream, green onions, and shredded cheese and serve hot

Ingredients:

• 1 cup dates, pitted


• 1/2 cup raw almonds


• 1/4 cup raw cacao powder


• 1/4 cup shredded coconut, unsweetened


• 1/4 tsp sea salt

Instructions:

Pulse the almonds in a food processor until they are very small

Add sea salt, cacao powder, dates, and coconut shreds

Process the food until it comes together

Put the dough on a baking sheet lined with parchment paper and roll it into small balls

Put it in the fridge for at least 30 minutes before you serve it