Heirloom Tomato Salad 

14lb brisket or shoulder roast 2 large purple onions, cut into wedges 2 cups chicken consommé or water 8 large cloves garlic, crushed 1/4 cup brown sugar 3 tsp sweet paprika 3 tsp kosher salt 1 tsp ground black pepper 1/3 cup extra virgin olive oil 1/4 cup organic Silan (date syrup) 1/4 cup tomato…

Combine juicy orange segments, oil cured black olives and finely diced purple onion. Adding toasted cumin seeds adds earthy crunch and makes it oh soooo good!! A lime, olive oil and paprika dressing to make it sublime.

1 cup kataifi pastry1/4 cup tahini2 tbsp maple syrup12 ounces semisweet chocolate chips2 tablespoons avocado oil Line a cupcake sheet with paper cupcake holders.Toast shredded kataifi in a dry pan over low heat.In a small bowl, blend the tahini with the maple syrup, then add the toasted kataifi. Set aside.In a glass bowl, melt the…

Stuffed Onions Tomato Broth 1 3/4 cup boiling water 2 Tbsp tomato paste 1 Tbsp Silan 1 tsp salt 1/4 cup lemon juice In a large measuring cup, dissolve the tomato paste, sugar, and salt in the boiling water. Add the lemon juice and stir to combine well. Set aside. 3 large white onions, peeled…