From the Kitchen of Brett Broussard

2 cans white beans, rinsed and drained
4 cups low sodium chicken broth, divided
2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 jalapeno pepper, seeded and minced
2 medium poblano peppers, seeded and diced
4 garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ancho chili powder
salt
1 rotisserie chicken, skin removed and shredded (about 4 cups)
3/4 cup frozen corn
1 tablespoon fresh lime juice, from one lime, plus more to taste
1/4 cup fresh chopped cilantro

In a food processor, blend 1/2 of the beans with 1 cup of the chicken broth. Set aside both the pureed beans and the remaining whole beans. Add the oil to a large pot or Dutch
oven and heat it over medium-high heat.

Add the onions, jalapeno pepper and poblano peppers and cook, stirring frequently until soft 4-5 minutes. Add the garlic and cook for
one minute more. Add the cumin, coriander, and ancho chili power and continue to cook, stirring frequently for one minute more to toast the spices. Add the chicken broth, pureed beans and 1/2 teaspoon of salt, bring to a boil. Reduce the heat to low and simmer uncovered for about 20 minutes.

Stir in the shredded rotisserie chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through about 5 minutes. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (Note that the broth will be somewhat soupy- that's how it is supposed to be. It thickens the longer it sits). Ladle the chili into bowls and serve with sour cream, crushed tortilla chips, and lime wedges.

2 1/2 pounds beef top round
1/2 cup flour
6 tablespoons vegetable oil
2 tablespoons butter
2 cups onions
1 cup celery
1 cup green bell pepper
8 ounces mushrooms
1 tablespoon garlic
3/4 cup red wine
3 cups beef stock
2 cups chopped tomatoes
2 bay leaves
1 tablespoon thyme
1 teaspoon oregano
1/4 cup basil

Slice the top round into 1/4 inch cutlets. Season with salt and pepper and dredge in flour. On medium high heat, brown the cutlets on each side until golden brown. Remove from the pot. Add oregano and basil at the end.

Add butter and vegetables, including the mushrooms and sauté until soft, about 5 minutes. Add one tablespoon of the flour and continue to cook two minutes. Deglaze with the red wine and add in the tomatoes, beef stock, thyme, and bay leaves.

Cook over low heat for 2 hours or until the meat is tender. At the end, add the oregano and basil.

6 garlic cloves (minced)
1 tablespoon ginger (minced)
1/4 cup low sodium soy sauce or tamari
2 tablespoons light brown sugar
1 tablespoon toasted sesame oil
1 tablespoon chili sauce, such as sambal oelek
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 red bell pepper, thinly sliced
1/2 cup mushrooms
1/2 cup purple onion (sliced)
1/2 cup carrots (sliced)
1 cup snow peas
2 pounds large raw tail-on shrimp, peeled and deveined

In a small bowl, combine the garlic, 1/4 cup of water, soy sauce, brown sugar, sesame oil, chili sauce, and cornstarch. Whisk to combine. Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, add the bell pepper, mushrooms, purple onion slices, 1 carrots, and snow peas.

Cook, stirring occasionally, until vegetables begin to soften, 3-4 minutes. Add the shrimp and cook, stirring occasionally, until the liquid is slightly thickened and the shrimp and veggies are completely coated, about 5 minutes.

Serve over cooked rice, sprinkled with cilantro and sesame seeds (optional).

1 1/4 pounds baby potatoes, halved
1 pound medium carrots, scrubbed clean, cut into 2-inch pieces
3 tablespoons olive oil divided
1 tablespoon minced fresh thyme
1 tablespoon minced fresh rosemary
salt and freshly grounded black pepper
12 ounces zucchini, trimmed and cut into 1-inch pieces
4 cloves garlic, minced

To make the garlic herbed roasted potatoes carrots and zucchini: preheat your oven to 400 degrees and set a rack to the middle. In a large bowl, toss together potatoes and carrots with 2 1/2 tablespoons olive oil, thyme, rosemary, and season with salt and pepper to taste. Spread onto rimmed baking sheet- roast in the preheated oven for 20 minutes.

Toss zucchini in a bowl with the remaining 1/2 tablespoon olive oil and season lightly with salt. Add to the baking sheet with the other potatoes and carrots. Add minced garlic and toss everything, and spread into an even layer. Return to oven and roast until all of the vegetables are tender and slightly browned, about 20 minutes longer. Serve warm

From the Kitchen of Brett Broussard

1 puff pastry
1 egg
1/2 cup Nutella
Assorted fruit (strawberries, kiwi, blueberries, raspberries)
powdered sugar

Roll out puff pastry on a floured surface. Cut small 1/2 inch strips from the edges of the rolled out pastry and set aside. Trim the remaining pastry into a circle. With an egg wash (beaten egg and water), lightly brush around the edges and "paste" the puff pastry strips around the edges to form the "crust".

With a fork, poke holes in the pastry and place on a baking sheet. Bake at 400 degrees for 15-20 minutes. Let cool. Spread Nutella over the bottom and layer fruit on top.

Finish with powdered sugar.