#Carrot

1. Warm olive oil in a medium skillet over medium heat. Add chickpeas, then sprinkle cumin, chili powder, paprika, salt, cayenne, and black pepper on top. Stir to combine and coat chickpeas evenly, then cook for 8-10 minutes, stirring occasionally, until the chickpeas turn crispy and golden.
2. Toss slaw ingredients together in a medium bowl. In a separate small bowl, whisk together sour cream or Greek yogurt, lime juice, adobo sauce, and salt. Add water a little bit at a time until the sauce is as thin as you want it.
3. Start with charred or warmed tortillas and layer on chickpeas, slaw, and sauce. Top with avocado slices and serve with extra lime wedges or other toppings, as desired.

#black pepper  #cayenne pepper  #kosher salt  #salt  #paprika  #lime juice  #water  #chili powder  #cumin  #chickpeas  #sour cream  #cilantro  #carrot  #adobo sauce  #tortilla  #avaocado  #olive oil 

1. Brown ground meat, set aside. Add oil to pan and add vegetables, cook until tender. Add garlic, flour, and tomato puree, increase heat and cook for a few minutes.
2. Return beef to the pan. Pour in the wine, and boil to reduce slightly. Add stock, worchestershire sauce and herbs. Bring to simmer and cook for 45 minutes, uncovered. Gravy should be thick and coating meat. Check after 30 minutes; if a lot of liquid remains, increase heat. Season well, then discard thyme and bay leaves.
3. Meanwhile, make mash. Bring potatoes to a boil in salted water, then simer until tender. Drain and let steam dry. Mash well with milk and butter, season with nutmeg, salt, and pepper.
4. Spread filling into 9x13 pan. Pipe or spoon on mash to cover. Bake at 425 F convection (or 400 F regular) for 25-30 minutes or until top is golden.

#ground meat  #onion  #carrot  #celery  #garlic  #flour  #tomato puree  #red wine  #beef stock  #worchestershire sauce  #thyme  #bay leaf  #potatoes  #milk  #butter  #nutmeg 

1. Saute onion, celery and carrots.
2. Add squash, stock, salt, pepper, and thyme. Bring to boil then let simmer until squash is soft.
3. Use immersion blender to puree. Serve.

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