8 ounces whole-grain macaroni elbows
1 head of broccoli, florets cut into small bites (about 1 ½ to 2 cups), optional*
1 ½ tablespoons avocado oil or extra-virgin olive oil
1 small yellow onion, chopped (about 1 ½ cups)
1 cup peeled and grated russet potato (4 ounces, about 1 small or ½ medium potato), preferably organic
3 cloves garlic, pressed or minced
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon fine sea salt, more to taste
Small pinch of Frontier Co-op red pepper flakes
⅔ cup raw cashews**
  1 cup water, more as necessary
      ¼ cup Frontier Co-op nutritional yeast 
    2 to 3 teaspoons apple cider vinegar or distilled white           


1. Bring a large pot of salted water to boil for the pasta. Cook according to package directions. If using broccoli, stir it into the pot when just 2 to 3 more minutes remain. Drain, and transfer the contents to a large serving bowl. 

2. In a medium-to-large saucepan, warm the oil over medium heat. Add the onion and a pinch of salt and cook, stirring often, until the onion is tender and turning translucent, about 5 minutes.

3. Add the grated potato, garlic, garlic powder, onion powder, mustard powder, salt and red pepper flakes. Stir to combine, and cook, stirring constantly, for about 1 minute to enhance their flavors.

4. Add the cashews and water, and stir to combine. Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid a rapid boil, until the potatoes are completely tender and cooked through about 5 to 8 minutes.

5. Carefully pour the mixture into a blender. Add the nutritional yeast and 2 teaspoons vinegar. Blend until the mixture is completely smooth, about 2 minutes, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.

6. Taste, and blend in additional salt until the sauce is utterly irresistible (I typically add at least another ½ teaspoon). If it needs a little more zip, add the remaining teaspoon of vinegar. Blend again. 

7. Pour the sauce into the bowl of pasta. Stir until well combined, and serve immediately. Leftovers keep well, chilled and covered, for 3 to 4 days. Gentle reheat, adding a tiny splash of water if necessary to loosen up the sauce.

Starring Keke Palmer, DMX, Aunjanue Ellis and Haley Ramm, released November 9, 2018 is an urban gritty drama set on the streets of the Bronx. Wednesday, a female pimp, grows up learning the game from her dad. Once he's gone she is left looking after her prostitute mom, and her girlfriend Nikki. In need of more money to survive, Nikki turns tricks changing their luck. Rising up in the game, Wednesday continues to hustle hard for a dream of a better life for her girls and a ticket out of the ghetto. But when Wednesday pulls a stripper named Destiny, she comes face to face with a male Pimp who runs a more dangerous game. In a ferocious battle for survival of the fittest, Wednesday fights for love and risks all to protect Nikki.

3 medium, firm green tomatoes

1 cup all-purpose flour
1 Tbsp Cajun seasoning (optional)
1/2 cup milk or buttermilk
1 egg
1/3 cup cornmeal
1/2 cup fine dry bread crumbs
1/4 cup peanut oil or other vegetable oil


Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and breadcrumbs and cornmeal.
Dip green tomato slices in flour, egg, then breadcrumbs: Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip the green tomato slices in the flour-seasoning mix, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
Fry the green tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown.
Set the cooked tomatoes on paper towels to drain.

The cold weather is here to help you out with any sore throat. Here’s a great home remedy.

1. Two lemons thoroughly cleaned and sliced
2. Two piece of ginger about the size of your pointer and middle finger together sliced into coin size pieces
3. Honey (about 1 cup or Your preferences)
(I also add ground cinnamon- about a teaspoon)
In a 12-16 oz. jar combine lemon slices and sliced ginger.
Pour honey (organic is best) over it slowly. This may take a little time to let the honey sink down and around the lemon and ginger slices. Make sure when the honey has filled in all the voids, there is enough to cover the top of the lemon slices.
Close jar and put it in the fridge, it will form into a "jelly". To serve: Spoon jelly into mug and pour boiling water over it.
Store in fridge 2-3 months.
-Makes about two cups

2 tbsp. extra virgin oil
2 lb. skin-on, bone in chicken thighs
Kosher Salt
Freshly ground black pepper
2 tbsp. butter
1 large onion, chopped
1 large carrot, peeled and chopped
1 celery stalk, chopped
8 oz. mushrooms, sliced
2 tbsp. all purpose flour
1/2 cup white wine
2 cup low sodium chicken broth
1 cup heavy cream
2 tbsp. freshly chopped parsley
2 tsp. freshly thyme leaves

In a large skillet over medium heat, heat oil. Season chicken on both sides with salt and pepper then add to skillet and cook unitl golden. 5 mintues per side. Remove from skillet and set aside on plate.

In the same skillet add butter and melt then add onion, carrot, celery, and mushrooms and cook until soft for 5 minutes. Add flour and cook 1 minute. Pour in wine and scrape up any bits and reduce wine by half, 7 minutes.

Add broth and cream and season with parsley, thyme, and salt and pepper. Add chicken back to pan simmer until chicken is cooked through and sauce is thickened for 15 minutes.

Jalapeno peppers
Cream Cheese
Croissant dough 

Cooking Spray for pan

1. Preheat Oven 375°
2. Remove croissant dough from can, place in cooking pan
3. Layer cream cheese onto dough, place peppers on top of cream cheese
4. Roll dough
5. Place in oven
6. Cook for 15- 25 minutes until dough is golden brown