S HAVE PO RB W E ER H The HERBS HAVE POWER Mission North Cookbook A toast- We created this cookbook to foster a deeper sense of community at Mission North during a difficult moment in our history. For many months, the human spirit has been tested by a global pandemic and chilling reminders that systemic racism still runs deep in our country.

Food can’t fix any of this, of course, but creating this recipe collection was a way to bring our team closer together at a time when we felt, physically at least, far apart. Every recipe has a story that means something to our employees personally, that says something about their family history or personal journey. The recipes also reflect the diversity of cultures and backgrounds at Mission North — an eclectic collection that somehow makes for a cohesive whole.

Creating this book brought some much needed warmth and comfort to our spirits at a time when we needed it most. After all, food is heart. Food is soul. Food is love. And we all need a bit more of that in the world.

With that, I offer you the Mission North cookbook. I hope you’ll enjoy reading it and trying out some of the recipes as much as we’ve enjoyed creating it.

Bill Bourdon Co-CEO TABLE OF CONTENTS

Appetizers Blue- Stuffed Dates with Bacon 6 Creamy Feta Herb Toasts 8 Edamame Hummus 10 Gougeres 12 Grandmother's Holiday Cheese Ball 14 Entrees Cathy’s Christmas Breakfast Strata 18 Cheesy Spinach Casserole 20 Chicken Katsu 22 Helene’s Any Meal Southern 24 Ricotta Manicotti 26 alla Milanese 28 Rigatoni and Vodka 30 Roasted Veggie Enchilada Casserole 32 Slow Cooker Beef Stroganoff 34 Spinach & Mushroom Quiche 36 Springtime Skillet 38 Sides 42 Buffalo Chicken Dip 43 Sarah's Class Texas 44 Desserts Butterscotch Peanut Butter Rice Krispie Treats 48 Mo’ Buttah, Mo’ Bettah 50 Challah 52 Orange Nut Coffee Cake 54 Mom’s Devil's Food Cake with Buttermilk Frosting 56 Flan 58 Appetizer | Vegitarian | SF

Appetizers

4 5 Blue-Cheese Stuffed Dates with Bacon

Holidays at my parents’ house are filled with good things to eat, but no matter whether we’re celebrating Easter, Christmas or a birthday, we always our celebration with appetizers. These dates are my favorite -- they’re sweet, salty and creamy and were the first thing my mom put me in charge of when, in my youth, I asked to be a part of the holiday preparations. They work great for a crowd (but I won’t judge if you keep them all to yourself!)

Prep Time: 5 minutes / Cook Time: 25-35 minutes Serves 3-4

INGREDIENTS METHOD 1. Preheat oven to 375 F and line a baking sheet 10 oz container of pitted dates with tin foil. 2 oz blue cheese 2. Slice dates lengthwise, almost all the way 1 package of bacon through, to open them up. 3. Using a spoon, fill each date with blue cheese. Balsamic glaze 4. Press date halves back together and roll tightly in Toothpicks half a slice of bacon, securing with a toothpick. 5. Place dates on the baking sheet, leaving about an inch between each one. 6. Bake for 25-35 minutes, or until bacon is crispy. Turn dates after 15 minutes to cook evenly. 7. Remove from oven and let cool for 3-4 minutes. 8. Place dates on a plate and drizzle with balsamic glaze.

6 Appetizer | GF | Eva Palmer | BK

7 Appetizer | Vegetarian | Laura Wetzel | SF

8 Creamy Feta Herb Toasts

I spent a dreamy year living in Greece and Turkey after college, which solidified an already intense devotion to Mediterranean food. The zesty of lemon, and herbs cannot be beat in my opinion. This dish combines these tastes with everyone’s favorite friend (aka cheese) into an adaptable appetizer or delightfully light lunch. The beauty of the recipe is that everything but the feta, yogurt and are optional. Garnish with whatever fresh veggie or garden tidbits you have on hand.

Cook Time: 15 minutes Serves 4

INGREDIENTS METHOD Cup of plain Greek yogurt 1. Combine the yogurt, feta and olive oil in a small ⅓ bowl. Whip with a fork or preferred utensil until Cup of feta cheese ⅓ fairly smooth (small feta chunks are fine). 1 Tbsp olive oil Note: for a velvety smooth texture, use a food processor or bullet blender. 1 Small garlic clove, minced 2. Add in the minced garlic, dried herbs and lemon zest. Season with and pepper to taste. 1 Tbsp dried herbs, any herb blend will do 3. Slice the radishes as thin as you can and sprinkle lightly with salt. Roughly chop a small handful of Zest of 1 lemon parsley. Dash of chili flakes or cayenne, 4. Toast the bread to your favorite shade of gold. optional for my spicy friends 5. Spread a thick layer of creamy feta on each slice of toasted bread. Top with radish slices and , to taste sprinkle with parsley. A final drizzle of olive oil is 4 Slices of bread, preferably crusty optional. or seeded for texture

4 Large radishes Roughly chopped parsley

9 Edamame Hummus

We discovered this simple and delicious hummus in Hawaii on a Lee family vacation (circa 2004) and have been recreating it ever since. It’s tangy, creamy and goes well with just about everything. I’m always surprised at what a crowd-pleaser this hummus is, and the best part is that it only takes a few minutes to whip up a batch to share with family and friends.

Recipe note: This makes a fairly large batch (about 3 cups), but it keeps well in the refrigerator for about a week.

Prep Time: 5-10 minutes / Cook Time: 25-35 minutes Serves 3-4

INGREDIENTS METHOD Put all ingredients in a food processor or high- 24 Oz shelled edamame (can usually be found in the frozen section, but powered blender and pulse until smooth make sure they’re mostly defrosted before you start) 1 Cup good-quality olive oil TO SERVE 11/4 Cups seasoned rice (I rec- ommend the Marukan brand – our • Spoon your favorite corn on top and favorite is the seasoned one in the enjoy with tortilla chips (this is how we do it orange bottle) at our house!) Pinch of salt and white pepper to • Eat with crunchy vegetables, such as taste (you can use black pepper, carrots, celery or radishes you’ll just have little black flecks in your hummus) • Spread onto your favorite or wrap • Add to any cheese board or mezze plate Optional for serving: tortilla chips, with crackers or pita crackers, pita, veggies, corn salsa

10 Appetizer | Vegan, Vegetarian, GF | Jordyn Lee | BK

11 Appetizer | Vegetarian | Rhiannon Pacheco | PDX

12 Gougeres (Appetizer Cheese Puffs)

When you’re looking for an appetizer that will impress everyone, is easy to make ahead and cook as-needed, this is your go-to. They require just 5 ingredients that you likely already have on-hand and are made with a simple pate a choux dough. I’ve made these cheese puffs for every major holiday dinner in the last years and often will double the recipe, freeze half and save them for when we need an indulgent but light appetizer. They’re divine served in a big basket with a glass of wine.

Prep Time: 20 minutes / Cook Time: 30 mins Serves 6

INGREDIENTS Cup milk or water 3 Large eggs 1 Tbsp (½ a stick) unsalted butter, cut 1½ Cups strong grated cheese (I prefer 4 into several pieces Gruyere, but you could use any hard cheese like manchego or sharp cheddar) 1/4 Tsp kosher salt ½ Cup parmesan cheese 1 Pinch of cayenne pepper (optional) Coarse salt 1 Cup all purpose flour 2 Tbs chopped chives or other herbs

METHOD 1. Line two baking sheets with parchment paper speed until it stops steaming (about 1 minute). or silicone mats. If you’re making them now, 5. With the mixer on low, add the eggs one at a preheat oven to 450. If you’re freezing them time, waiting until each egg is incorporated for later, no need to preheat the oven now. before adding the next. You want the dough 2. Place the milk, butter and salt in a saucepan to be a thick dropping consistency like soft and bring to a rolling boil over medium-high cookie dough. Scrape down the bowl, until heat. Stir. all the dough comes together in a smooth, 3. Take the pan off the heat, and add the cup creamy batter. Fold in the cheese (and chives of flour and pinch of cayenne (if using) all at or herbs if you’re using them). once, stirring vigorously. Place the pan back 6. Scoop rounded tablespoons of dough onto on the heat and continue to stir until the a baking sheet lined with parchment paper. mixture pulls away from the side of the pan Don’t worry if they’re a bit bumpy, the craggy and forms a ball of dough in the middle of the bits get golden brown in the oven and make saucepan. It’s ready when it glistens and is them look even more appetizing. I like to thick enough to hold the spoon upright. keep them bite-sized so we can make more of 4. Transfer the dough to the bowl of a stand them! Sprinkle a tiny bit of sea-salt over each mixer (alternatively, you can put the dough one and serve. in a large bowl and mix by hand or with an electric hand mixer). Beat the dough on low

13 Grandma Rykerd’s Holiday Cheese Ball

This recipe has been passed down through multiple generations. In the winter, my family and I celebrate Christmas and the New Year. This Cheese Ball appetizer was a staple for both these holiday feasts throughout my childhood and now I make it each year for my family. The next generation has grown to expect this appetizer and looks forward to it each year!

Prep/Cook Time: 30 Minutes Serves 8

INGREDIENTS METHOD 8oz package cream cheese 1. At least 3 hours before you make the cheese 1 ball, take the cream cheese and cheddar Cups (about 24 oz) shredded sharp cheese out of the refrigerator so they come 3 or medium-sharp cheese to room temperature. 2 Tbsp chopped green bell pepper 2. Add all ingredients to a large bowl and Tbsp finely chopped green 2 mix with an electric hand mixer or food 2 Tsp Worcestershire sauce processor until light and fluffy (3-4 minutes). 1 Tsp lemon juice 1 Tsp yellow 3. Place in the refrigerator for about 2 hours until chilled. 1 Large bunch of parsley, finely chopped (about 1.5 cups) 4. Form the cheese mixture into a ball (it will be roughly 4 inches in diameter) and roll it in the chopped parsley.

5. Serve with your favorite crackers.

14 Appetizer | Vegetarian | Kathleen Emerling | SF

15 Appetizer | Vegitarian | SF

Entrees

16 Appetizer | Gluten-free | BK

17 Cathy’s Christmas Breakfast Strata

As an Italian-American household, the Garagozzos value tradition and delicious food. In our younger years, Christmas Eve and Christmas Day were split between my mother's and father’s sides of the family. As our families grew and spread, the Garagozzo’s had more time to celebrate as a nuclear unit. To fuse our Italian and American heritages, my mother created a new tradition centered around food -- an American dish with Italian flare. Ever since, my sisters and I compete with our mother, Cathy, over who prepares and serves the best strata.

1 Hour Prep Time + Overnight Setting / 1 Hour Cook Time Serves 4-5

INGREDIENTS Cup unsalted butter, softened 4 Plum tomatoes, sliced ¼ Oz thick-sliced bacon (about 8 slices) 6 Large eggs 8 cut crosswise into ½-inch strips Cups milk 21 12 Oz large button mushrooms, sliced 3/4 Cup grated Parmesan 1 Cup diced onion 2 Tsp salt 2 Tsp chopped fresh sage leaves 1 Tsp fresh ground pepper 10 Oz pkg. frozen chopped spinach, thawed and squeezed dry (you may 6 Oz Gruyere cheese, shredded (or use fresh spinach, sauteed) more!) 8 (¾-inch thick) slices brioche, challah or potato bread

METHOD 1. Use 1 Tbsp of the butter to generously grease a large, shallow baking dish or casserole (2 ½ to 3 quarts). 2. Fry bacon in a skillet over medium heat until crisp. Remove to drain on a paper towel, and leave about 2 Tbsps bacon drippings in the skillet. 3. Add mushrooms, onion, and sage to the skillet and saute over medium heat for 8-10 minutes, until browned and mushrooms have released much of their liquid. 4. Spread mixture in the bottom of prepared baking dish or casserole; scatter spinach over top, crumble bacon over mixture. 5. Spread remaining 3 tbsp butter on one side of bread slices and arrange, buttered side up and overlapping, on top of spinach mixture. 6. Arrange 3 tomato slices on the buttered side of each bread slice.

18 Entree | Katie Garagozzo | SF

7. In a large bowl with a wire whisk, beat together the eggs, milk, ½ cup of the Parmesan, salt and pepper until well blended. 8. Slowly pour egg mixture over bread slices; press bread down to absorb egg mixture, spooning egg mixture over any uncoated bread. 9. Scatter Gruyere and remaining ¼ c Parmesan on top. 10. Cover strata and refrigerate overnight. 11. Preheat oven to 350 F and bring strata to room temperature. 12. Bake for 30 minutes, loosely covered with foil to prevent over-browning. Then bake an addi- tional 25 minutes uncovered, or until the strata is golden on top and a knife inserted in the

19 Cheesy Spinach Casserole

My mom has been making this for holidays and gatherings for decades—I don’t know the recipe’s origins but I know I have found myself daydreaming about it my entire life. Cooked spinach with lots of fat is my favorite vegetable, and while this is technically a side dish, I think it’s perfectly appropriate to eat as an entree because you’re an adult and you can do what you want.

10 minutes Prep Time/30 minutes Cook Time Serves 8-12

INGREDIENTS METHOD 10-oz packages chopped spinach 1. Cook spinach with and salt/pepper 4 (I highly recommend using frozen, according to package directions. Drain not fresh) thoroughly (squeeze dry when spinach is cool enough to handle). 2 Tsp minced dried onions 2. Put spinach in large bowl and add tomato Salt and pepper sauce, sour cream, mushrooms, and cheese. 3. Mix well. Put in buttered casserole dish (at 8 Oz can tomato sauce least 1 ½ quart size). Sprinkle fried onions or 1 Pint sour cream on top (leave off for GF). 4. Bake at 350 F, uncovered, for about half an 8 Oz can chopped mushrooms, or chopped fresh mushrooms sauteed hour until bubbly. until soft

2 Cups sharp cheddar 1 Can (about 3 oz) french-fried on- ions (recommended) or ½ cup bread crumbs (or enough to cover the top to your liking)

20 Entree | Vegetarian | Evie Nagy | SF

21 Entree | Victoria Butler | SF

22 Does Chicken Katsu Grow on a Farm?

This is, hands down, my 3-year-old daughter’s favorite dinner. She asks for it constantly and talks about it to anyone who will listen. She got the gene from her dad, who fell in love with the dish during Hawaiian vacations and now orders it as a “side” anytime we go out for . He perfected the at-home recipe after our daughter was born and it became trickier to go out for meals. Because, let’s be honest: takeout fried chicken doesn’t travel super well.

Prep Time: 15 minutes /Cook Time: 30 minutes Serves 4

INGREDIENTS

Chicken Sauce 2 chicken breasts Cup ⅓ 1 Salt & pepper to taste Cup Worcestershire sauce ⅓ 1 1 ½ cup flour 2 Tsp 1 3 eggs 1 Tsp white 1 2 ½ cups panko bread crumbs Furikake for sprinkling (optional) 3/4 Cup light cooking oil (canola, corn, sunflower, etc.); enough to have ¼ inch of oil in your pan

METHOD 1. Preheat oven to 350 F. Line a baking sheet with tin putting it into the panko crumbs, coating all sides. foil and spray lightly with cooking oil. Set aside. 7. Check if the oil is hot enough by dropping a bit of 2. Cut each chicken breast directly in half down the flour or panko into the pan. It sizzles, the oil is ready! middle. Cut each half into 3 pieces. 8. Place chicken pieces in the pan, careful not to 3. Place chicken pieces on a cutting board or counter overcrowd it and cool the oil. Cook for 3-4 minutes lined with plastic wrap. Place another sheet of before flipping and cooking for 3 more minutes. plastic over the chicken. Using the smooth side of Once the chicken is done (juices run clear and both a meat mallet (a rolling pin works too), pound the sides are crispy), transfer to the foil-lined baking chicken pieces until they’re ~¼ inch thick. Remove sheet. Repeat until all chicken pieces are cooked. plastic wrap and sprinkle both sides of each 9. Transfer cooked chicken on the baking sheet to the chicken piece with salt and pepper. oven and cook for 5 additional minutes. 4. Lightly whisk the eggs in a shallow dish. Put flour 10. Whisk together all ingredients for the and panko crumbs in two separate shallow dishes sauce in a small bowl. Adjust to taste. Once or plates as well. perfected, spoon sauce into 4 small serving bowls. 5. Heat oil in a large skillet over medium-high heat. 11. Slice cooked chicken into ½-inch strips. Serve 6. Dip chicken pieces first into the flour to lightly alongside and rice or — our favorite coat all sides. Shake off any excess. Next, dip the for vacation vibes — a creamy macaroni salad. It’s chicken into the egg and let excess drip off before also good with a little furikake sprinkled over.

23 Helene's 'Any Meal' Southern Rice

My grandmother was Southern and influenced most of my early interest in cooking. She left such an imprint on my life, and I was lucky to have her until I was almost 35. Everything she made was delicious, practical and could feed an army. With my three little kids, I make a lot of dishes I can repurpose differently to jazz up leftovers. You can easily wow dinner guests with this rice dish, bring it to a potluck, or add as a side to eggs for a marvelous brunch.

Prep Time/Cook Time Serves 10

INGREDIENTS METHOD Cups 1. Preheat oven to 400 F (if cooking that day). 6 2. Lightly grease with vegetable oil or spray a 1 Medium to large yellow onion, 9x13-inch glass baking dish. finely diced 3. Follow the rice package recipe to cook 4 Cloves garlic, minced (usually 20 minutes). 4. Saute diced onion, garlic, butter in a pan and Tbsp unsalted butter 6 set aside to cool. 3 Cups small curd cottage cheese 5. In a large mixing bowl, mix cottage cheese, sour cream, salt, pepper, finely crumbled bay 3 Cups freshly grated extra sharp cheddar cheese (white) leaves, half of the fresh chopped parsley and sauteed onion mixture once cooled. 2 Cups sour cream 6. Layer cooked rice, then half of chiles then cheddar cheese, then some of the mixing 1 Tbsp kosher salt bowl mixture. 1 Tbsp pepper 7. Repeat until you reach the top of the baking dish. 3 7-oz cans chopped green chiles, drained 8. Top with remaining cheese; sprinkle with paprika and fresh parsley. 1 Cup parsley, divided 9. Bake covered with foil at 400 F for 50-60 minutes and then 10-15 more without foil. 2 Bay leaves 10. You can make a day ahead, then take out 30 Paprika minutes before baking.

24 Entree | Vegetarian | Nicole Messier | BK

25 Entree | Vegetarian | Alex Mroz | SF

26 Mom’s Manicotti

Tradition and food are two words that go together in an Italian family - my parents instilled this in me the second I was able to chew solids. My mother has handfuls of tattered recipes that were passed down to her from different generations. She learned how to cook manicotti from her Sicilian grandmother. She was all about simplicity - and cheese. We’d eat this decadent dish around the holidays, served with fresh Italian bread and a bottle of Chianti. To me, manicotti is family.

Prep time: 40 minutes | Cook time: 1 hour Serves 4-6

INGREDIENTS METHOD

Manicotti shells 1. In a large mixing bowl, beat the eggs until frothy. 2. Continuously mix in flour with beaten eggs to a Eggs 4 smooth consistency. Cup all-purpose flour 1 3. Gradually add water and salt to egg/flour mixture. Mix well. Mixture should be a thin consistency, but Cup water 1 not too watery, with no clumps. Tsp salt 4. Using an 8” or 10” non-stick or lightly greased frying 1 pan, pour 1 tablespoon of mixture into the pan. It should be a thin layer, coating the pan completely. Manicotti Filling 5. Cook first side until golden and then flip and cook lbs ricotta 2 the other side for 30 seconds. Cup whole milk 6. Lay shells flat on parchment paper or a clean cookie 1 sheet. Cup parmesan or romano grat- 7. Cool before filling. 1/2 ed cheese (use ½ in filling and ½ to top the dish) Tsp salt 1 METHOD Tsp ground pepper 1 1. Preheat oven to 325 F. Tsp ground mint 2 2. Pour ½ cup of spaghetti sauce on the bottom of the Tbsp chopped fresh or dried pan and spread to cover. 2 parsley 3. Fill each of the premade shells with 1-2 tablespoons of the filling and roll into a burrito-like shape. 4. Place each manicotti in the sauced pan, lining them Filling and baking the Manicotti shells up in rows. Do not crowd in the pan. Lightly greased 9x13 baking pan 5. Pour ½-1 cup of spaghetti sauce over all the stuffed manicotti shells. Prepared shells 6. Cover the pan with tinfoil and bake for 30 minutes. Prepared filling 7. Once baking is finished, uncover the shells and sprinkle with the rest of the grated cheese. 1-2 jars of tomato spaghetti sauce (can be any variety of personal choice)

27 My Nan’s Risotto alla Milanese

My dad was born in Italy and emigrated to the UK with my English mother. We travelled to Italy every year when I was a child and the highlight for me was always the food. My grandmother was a great cook and we often tried to recreate her recipes back home. It was hard without the local ingredients but this risotto comes close. It’s originally from the Milan region of Italy, while my nan was from Tuscany, but she loved to cook this dish. It requires a splurge for the saffron threads but I think it’s worth it.

Prep Time/Cook Time Serves 4

INGREDIENTS Small yellow onion, finely chopped Tsp saffron threads 1 1 3 Tbsp unsalted butter 6 Cups chicken stock (you could use vegetable stock to make it 2 Cups Arborio rice or other Italian vegetarian) short-grain rice Cup grated Parmesan ⅓ ½ Dry white wine (can use dry vermouth, which keeps longer in the fridge)

METHOD 1. Heat stock to a simmer and have it nearby on the stove, so it’s ready to ladle in as you need it. 2. Saute onion in butter over medium-low heat for 2 minutes. The onion should be translucent, not brown. 3. Add rice and stir for 1 minute to coat grains with oil. 4. Add wine and cook for 1 minute, until you no longer smell alcohol. 5. Add saffron threads and stir for 30 seconds. 6. Begin adding the heated stock, starting with two ladles. It’s important to stir constantly. Whenever the risotto starts to get dry, add another ladle of stock. 7. Continue adding stock one ladle at a time until rice is soft but still has some bite to it -- about 20 minutes. If you run out of stock before the rice is cooked, use water. 8. When rice is almost done, add Parmesan and stir to combine. The risotto will continue to thicken in the time it takes to serve, so make it a little runnier than you’d like. It should be a bit “soupy” and not dry when you dish it out. 9. Ladle into plates and serve with fresh Parmesan, and a green salad or crusty bread on the side.

28 Entree | James Niccolai | SF

29 Entree | Bill Bourdon | SF

30 Rigatoni and Vodka Sauce

I moved to San Francisco in 1995 after graduating from college. I’ve lived in the city’s Noe Valley district ever since. I stumbled upon one of our neighborhood Italian restaurants shortly thereafter. Bocco is a better than average eatery, but their rigatoni and vodka sauce is out of this world. My recipe is inspired by their version of the dish. Between 1999 and 2007, this dish was a favorite at our house’s Sunday dinners, where my closest friends would congregate every week to break bread and watch The Sopranos. It has since be- come a popular staple at my gatherings and celebrations with friends and family.

Prep Time/Cook Time Serves 4

INGREDIENTS Oz box of rigatoni pasta (I like De Cecco) 3/4 Cup Parmesan 16 1 Stick butter 1 Cup Romano cheese

1 Tsp red pepper flakes 1 Cup heavy cream

½ Cup vodka (the good stuff) 1.5 Lbs sweet Italian sausage

28 Oz can of Italian crushed tomatoes (I like 2 Red bell peppers San Marzano) 1 Cup frozen peas

METHOD 1. Roast the peppers. Turn your gas stovetop high heat until bubbly; add red pepper flame to medium. Place peppers on the flakes. grate directly over the flame. Roast for 20- 6. Rapidly add vodka; simmer for 2 minutes, 25 minutes. Use a pair of tongs to give the then add tomatoes and . The alcohol peppers a quarter turn every 4-5 minutes. burns off but makes the tomatoes "come 2. Steam the peppers for about 15 minutes by alive." sealing them in a ziplock bag. Remove all 7. Simmer for three minutes, then add charred skin and seeds, slice and dice into sausage, peppers and heavy cream, and half inch cubes. Set aside. simmer for an additional five minutes. 3. Remove sausage from casings and brown in 8. Add frozen peas, stir, and remove from heat. skillet (about 10 minutes), breaking up with Check seasoning and add salt to taste. a wooden spoon as you do so. Strain fat and 9. Strain pasta and mix completely with sauce. set aside. 10. Serve immediately with warm, crusty Italian 4. Boil and salt water for pasta. Cook pasta bread to soak up the sauce. according to package instructions. 5. While pasta is cooking, melt butter over

31 Roasted Veggie Enchilada Casserole

I love an all-in-one meal, but most casseroles are filled with meat and cheese. This is a crowd pleaser but also healthy -- a magical combination. My kids do like veggies but respond differ- ently to them when they are mixed in vs. staring at them on the plate. The veggies get hidden in here, mixed in with things that they love (tacos!) so it is a win for everyone.

Prep Time: 45 minutes | Cook Time: 60 minutes Serves 6-8

INGREDIENTS

Medium head of cauliflower, cut into ½-inch 21/4 Cups (18 ounces) red salsa (I used 1/2 chunks tomatillo salsa for one and it was DELICIOUS. You can also add a can 1 Large sweet potato, peeled and cut into of mild hatch green chilies to add ½-inch cubes (about 2 cups) some kick)

2 Red bell peppers, cut into 1-inch squares 1 Cup chopped fresh cilantro, plus extra for garnish 1 Medium yellow onion, sliced into wedges about ½-inch wide 1 Lime (squeeze on top for some acid!) 2 Cups brussel sprouts or whatever veggies you have on hand! (Optional) 10 Corn tortillas, halved 3 Tbsp extra-virgin olive oil, divided 1 Can (15 ounces) black beans, rinsed and drained, or 1 ½ cups 2-4 Tsp ground cumin, divided (add more if you cooked black beans do more veggies) 2 Big handfuls (about 2 ounces) baby Salt spinach leaves

Freshly ground black pepper 2 Cups shredded Monterey Jack cheese

METHOD 1. Preheat oven to 400 degrees. Line two large baking sheets with parchment paper. 2. In one pan, combine the cauliflower and sweet potato. In the other pan, combine the bell peppers, brussel sprouts/other veggies, and onion. You could also add some spicy peppers if you want some heat. Drizzle half of the olive oil over one pan, and the other half over the other pan. Same with the cumin. 3. Sprinkle both pans lightly with salt and pepper, then toss each one until the vegetables are lightly coated in oil and , adding another light drizzle of olive oil if necessary. You could also do this in a bowl if easier. Arrange the vegetables in an even layer across each

32 Entree | Vegetarian | Tyler Perry | BK

pan. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway. 4. When you’re ready to assemble, reduce the oven to 350 and lightly grease a 9-inch square baker. Stir the cilantro into the salsa. 5. To assemble, spread ½ cup salsa over the bottom of the pan. Add a single layer of halved tortilla pieces, arranging them so they cover the salsa. 6. Top with ½ of the beans, ⅓ of the vegetables, ½ of the of spinach, and ⅓ of the cheese. 7. Make a second layer of tortillas (I press down on the mixture to make room for the next layers). Top with ½ of the remaining salsa, all of the remaining beans, ½ of the remaining vegetables, all of the remaining spinach, and ½ of the remaining cheese. 8. Make a third layer of tortillas (again, press down to make more room). Top with remaining salsa, vegetables, and cheese. 9. Cover pan with parchment paper (tent in the middle and wrap the edges around the handles) or aluminum foil. Bake for 20 minutes, then remove parchment paper or foil and bake for 10 more minutes. 10. Let the casserole cool for 10 minutes, to give it time to set. Before serving, sprinkle with additional chopped cilantro.

33 Entree | Matt Coolidge | PDX

34 Beef Stroganoff

Beef stroganoff, for reasons unknown to me, has become my ultimate comfort food over the years. If an ominous blizzard is approaching or a seismic geopolitical event has the world on edge, there’s only one thing for me to do: cook beef stroganoff. I’ve adapted the following recipe from America’s Test Kitchen after years of experimenting and being mostly disappointed with other recipes. This one has a really rich that’s not dulled by the extended cook time, and it relies mostly on kitchen staples so you won’t need to do a big shop before making it. Bon appetit!

Prep Time: 25 minutes | Cook Time: 6 or 10 hours cook

INGREDIENTS 11/2 Cups low-sodium beef broth 1/3 Cup soy sauce 1 Cup dried porcini mushrooms, roughly 4 lbs boneless beef chuck chopped meat cut into 1 1/2-inch pieces

1 Cup dried mushrooms, roughly 1 lb white mushrooms, cleaned and chopped quartered

2 Tbsp vegetable oil 6 Tbsp all-purpose flour 2 Onions, chopped fine 11 Cups sour cream

2 Tbsp tomato 2 Tbsp chopped fresh dill 1/2 Cup white wine Salt and pepper

METHOD 1. Combine 1/2 cup broth and porcini in 7 hours (or cook on low for 9 to 10 hours, bowl and microwave until steamy and whichever timing suits you best). mushrooms have softened, about 1 minute. 3. Set slow cooker to high, if necessary. Skim Line fine-mesh strainer with a paper towel fat from surface and discard. Transfer 2 and strain porcini, reserving liquid. Finely cups sauce from slow cooker to large bowl chop porcini and set aside. and whisk in flour. Stir flour mixture into 2. Heat oil in large skillet over medium-high slow cooker and cook, covered, until sauce heat until shimmering. Cook onions and thickens, about 15 minutes. Stir in sour tomato paste, stirring frequently, until cream and dill and season with salt and lightly browned, 7 to 10 minutes. Stir in pepper. Serve. wine, soy sauce, remaining broth, porcini 4. On the side: Buttered egg noodles. Cook 1 and dried shiitake, scraping up any browned pound egg noodles in salted boiling water, bits with wooden spoon. Bring mixture to a drain, and toss with 2 tablespoons butter. boil, then transfer to slow cooker. Add beef Season with salt, pepper and fresh grated and white mushrooms to slow cooker, cover, Parmesan to taste. and cook on high until meat is tender, 6 to

35 Fresh Spinach & Mushroom Quiche

This quiche has been in my family for as long as I can remember. It’s filling, comforting and versatile – good for any meal and easy to freeze. When I was in college, my mom com- piled dozens of recipes that my brother and I grew up eating, and one day she surprised us with an intricate, artistic family cookbook that she had designed herself. She’d spent years taking photos of each dish (often of us eating the food – not knowing what they were for!) Now I have them all, including this savory veggie pie, at my fingertips. Tip: Double this recipe and freeze one pie!

Prep Time: 20 minutes / Cook Time: 40-50 minutes Serves 4

INGREDIENTS

Pie Filling & Crust: Pie : Large bunches of fresh spinach (about 3 cups 3 Eggs 2 loosely packed) – the bigger and greener the leaves, the better! 3 Tbsp flour 3/4 lb sliced mushrooms (white button or other) 1/4 Tsp salt 1 Bunch scallions, finely chopped 1 Cup milk 11/2 Cups sharp cheddar, grated 1 Tsp nutmeg 2 Tbsp canola or vegetable oil Deep-dish pie crust (9-inch diameter, 1.5-2 1 inches deep)

METHOD

Make the filling: 1. Preheat oven to 375 F. 2. Clean spinach and steam in a basket over simmering water until wilted. 3. Clean and slice mushrooms and scallions. 4. In a large frying pan, heat oil on medium-high, then add mushrooms and sauté until fragrant (3-5 minutes). 5. Add scallions and sauté 2-3 minutes. 6. Add wilted spinach and sauté further 2-3 minutes. 7. Add cheese, mix, and simmer until cheese is melted. 8. Remove from heat and set aside.

36 Entree | Vegetarian/GF | Julia Kelson | SF

Make the custard: 1. In a small mixing bowl, beat eggs. 2. Separately, in a medium mixing bowl, mix flour and salt. 3. Add ½ cup of milk, a little at a time, to flour and salt mixture until it forms a smooth paste. 4. Then, slowly add remaining milk, beaten eggs and nutmeg. Mix until smooth.

Assemble the Pie: 1. Spread spinach mixture evenly into pie crust and pour custard on top. 2. Stir carefully to combine filling and custard. If the crust is quite full, place it on a baking sheet to catch any overflow while baking. 3. Bake for 40-50 minutes, checking pie after 40 minutes. If a knife inserted in the middle comes out clean, it’s done – but it usually takes closer to 50 minutes. Be careful not to overcook.

37 Springtime Skillet

This recipe is special because it’s my grandma’s and something our family -- and my 30- plus extended family -- frequently ate growing up. It’s the perfect comforting meal and super simple to make. It’s my go-to when I’m missing my family.

Prep Time/Cook Time Serves 6

INGREDIENTS Tbsp olive oil 1 Cup diced Yukon Gold or similar pota- 2 toes (about 1 large potato) Garlic clove 1 2 Tbsp soy sauce (you can use tamari to Cup diced onion make it GF), or more to taste 1 lb ground beef 1 Tbsp salt 1 Cup Tsp pepper 1 1/4 Cup sliced carrots (about 3-4 carrots) 1

METHOD 1. Dice the garlic and onion, and chop the carrots and potatoes. 2. Heat a 10-inch skillet over medium heat. Add the oil and garlic, sauteeing until it’s lightly browned and fragrant. Remove garlic from the pan. 3. Add the diced onion and ground beef to the pan, breaking it up into small pieces with a spoon. Cook until the beef is browned and the onions are soft and translucent. Stir in the rice, carrots and onions, along with 3 cups of water. 4. When boiling, turn heat to low, cover and simmer. Stir occasionally, adding more water if needed as the rice cooks. After 20 minutes, check rice and potatoes for doneness. The potatoes should be easily pierced with a fork. 5. When rice and vegetables are cooked, stir in soy sauce (or tamari), salt and pepper. Mix well. 6. Serve, with additional soy sauce or tamari to taste.

38 Entree | GF | Elise Chambers | SF

39 Appetizer | Vegitarian | SF

Sides

40 Appetizer | Gluten-free | BK

41 Sides | Vegan | Ben Friedland | SF

Chimichurri

This is a simple, bright sauce that I love because it’s so versatile and forgiving. We eat it on fish, meat, roasted vegetables, fresh vegetables, rice, or just by the spoonful. It brightens up what can be an otherwise boring meal. The acid, salt, creaminess and color will keep you coming back. The ingredients are also flexible. Got cilantro instead of parsley? Great. Lemon instead of lime? So be it. Apple cider or red wine vinegar, not white wine? All good. Really all you need are parsley/cilantro, garlic, salt, oil and a lot of acid.

INGREDIENTS

1 Bunch parsley, washed (about 2 cups) 1 Clove garlic, peeled 1 Pinch salt (about ¼ tsp), more to taste Tsp pepper 1/2 Lime, juiced 1 Tbsp white wine vinegar 1 Cup olive oil 1 Tbsp canola oil 2

METHOD 1. Trim ends off parsley, but most of the stems are okay to use 2. Combine parsley, garlic, salt, pepper, lime juice and white wine vinegar in a blender and blend. With the blender on, carefully pour the olive and canola oil through the center hole until the sauce has emulsified and come together. Taste and add more salt, vinegar or oil as needed. 3. Serve in a bowl or spread on fish, meat, or roasted or fresh vegetables.

42 Side | Danny Casarella | BK

Buffalo Chicken Dip

What more is there to say? In all seriousness, buffalo chicken dip is one of the best party snacks, both for ease of preparation (especially if you make it in a slow cooker, like me) and popularity. This ooey-gooey cheesy dip is hard to put down once you start eating it; many have fallen victim to filling up on it before the entrees arrive.

Prep Time: 10-20 mins in oven; 2 hours in crockpot Serves 4-6

INGREDIENTS Oz cream cheese, softened 8 Cups chopped chicken, cooked 11/2 Pro tip: if cooking your own chicken, along with salt and pepper, season with 1 tsp of garlic powder

Cups buffalo ranch dressing (plain ranch 11/2 or blue cheese will work as well)

Cup Frank’s Red 1/2 Cup shredded mozzarella (cheddar/taco 1/2 blend work as substitutes)

METHOD 1 (BAKING) METHOD 2 (SLOW COOKER) 1. Heat oven to 350 F. 1. Repeat steps 2-5 above, but in a slow 2. Add cream cheese to a deep, cooker instead of a pie-plate 9-inch pie-dish and stir with a fork 2. Mix ingredients thoroughly in slow until smooth cooker (the slow cooker version works 3. In a separate bowl, combine best when ingredients are mixed) dressing, sauce, cheese and 3. Cook for 2-3 hours on low, stirring chicken occasionally so mixture does not stick to 4. Lay chicken mixture on top of walls of pot cream cheese 4. Keep warm while serving 5. Optional: add extra shredded cheese on top to melt while baking 6. Bake for 20 minutes.

TO SERVE Serve with tortilla/pita style chips, or fresh veggies. Tostitos chips are best IMO!

43 Side | Vegetarian, Vegan, GF | Sarah Spitz | BK

44 Sarah’s Classic Texas Guacamole

My mom is from Pennsylvania, but living in Texas most of her adult life she pretty much got one tex-mex recipe right: guacamole. I’ve adapted it a little over the years but the “secret ingredient” is still hers!

INGREDIENTS METHOD

1. Finely chop onions, garlic and cilantro. 1/2 Sweet onion 2. Mix in with avocado. 2 Heads of garlic 3. Squeeze in the lime. Bunch of cilantro 4. Stir, leaving some chunks. 5. Add salt, hot sauce and sugar to taste. 3 Ripe avocados 6. Try some with your favorite tortilla chips and Juice from 1 -2 limes adjust as needed! Salt to taste (use a good amount!) Good pour of your favorite Mexican hot sauce Dash of sugar Pepitas (if you want to be fancy!)

45 Appetizer | Vegitarian | SF

Desserts

46 Appetizer | Gluten-free | BK

47 Butterscotch Peanut Butter Treats

This is a simple and easy dessert for anyone to pull together, especially during the busy holiday season. It combines two of my favorite flavors: chocolate and peanut butter. Make this for your next holiday get-together or for a night in with your family or friends.

10 mins + time to chill Serves 12+

INGREDIENTS METHOD

1. In a heavy saucepan, melt butterscotch chips 11 Oz package butterscotch chips and peanut butter over low heat, stirring until 1 Cup peanut butter blended. 2. Add Rice Krispies and stir again. 4 Cups Kellog’s Rice Krispies 3. Press half of the mixture into a buttered, 9x11- 12 Oz package chocolate chips inch pan. Refrigerate for 1-2 hours. Butter or spray to grease pan 4. Melt chocolate chips in a saucepan over low heat. Stir until melted and smooth. 5. Spread chocolate over the chilled mixture in the pan. Top with remaining Rice Krispies mixture. Chill for a further 1-2 hours. Cut and serve.

48 Dessert | Vegetarian/Vegan | Ali Ius | SF

49 Desserts | GF | Tyler Ogoshi | PDX

50 Mo’ Buttah, Mo’ Bettah Mochi

Growing up in Hawaii, I always looked forward to family get-togethers and neighborhood potlucks as they meant people would bring out the best-of-the-best desserts. One such favorite is butter mochi, a sweet, salty, chewy delight that nieces and nephews would fight over to get the corner piece (arguably the best piece in the entire pan). As I grew up and moved to the mainland, butter mochi became the dessert I brought to Hawaii-themed parties to remind us of home and simpler times. I would also make it for cookouts with new friends and for office events, as it was a way for me to share my upbringing and cooking history with those who I enjoy spending time with. I hope you have as much enjoyment making this dish as I do, and enjoy the friendships and happiness made along the way.

Prep Time - 15 min. /Cook Time - 60 min. Serves 8-10

INGREDIENTS

Dry ingredients Wet ingredients Box (16oz) mochiko flour (sweet rice flour) Eggs 1 4 Cups sugar 2 Cups canned, full-fat coconut milk 2 1/2 Tsp baking powder, sifted Cups milk 1 1/2 1 1/2 1 Stick butter, melted and cooled slightly 1 Tsp vanilla

METHOD 1. Preheat oven to 350 F. Grease a 9x13-inch pan with butter or oil and set aside. (I use a small pat of butter and spread it around with a piece of paper towel). 2. Combine dry ingredients with your hand until blended. 3. Add coconut milk, regular milk, eggs and vanilla to the dry ingredients, and mix together with a hand mixer. 4. Add melted butter, mixing again with the hand mixer until silky smooth. 5. Pour batter into greased pan and tap pan on counter a little to remove air bubbles. 6. Bake for 1 hour, or until edges are slightly brown and an inserted toothpick comes out clean. Check every 5 minutes towards the end to prevent overcooking. Remove from oven and let rest in pan for 10 min. before serving. Enjoy!

51 Desserts | Vegetarian | Yael Berger | BK

52 Challah

It's customary for Jewish families to come together on Friday nights for a special meal in celebration of Shabbat (the Sabbath). Common rituals include lighting candles and drinking wine, but Challah, or braided egg bread, is the true centerpiece of the Shabbat table. You can buy Challah at most bakeries, but nothing compares to a homemade loaf. Many people like to experiment with different flavors and toppings, like cinnamon sugar, sesame or herbs, but I prefer the classic version and am excited to share my family recipe with all of you.

Prep Time/Cook Time Makes 1 (8-inch) cake

INGREDIENTS 3/4 Cup warm water (115-120 F) 11 Tsp kosher salt 1 Pack or 2 tsp active dry yeast 4 Eggs 4 Cups all purpose flour 2 Tbsp + 2 tsp canola oil 1/4 Cup + 3 Tbsp sugar; plus ¾ tsp for proofing yeast

METHOD

1. Combine yeast and ¾ tsp of sugar with warm water. completely spring back and leaves an indent, Stir out lumps of yeast and let stand for 15 minutes move on to the next step. If not, let it rest a little 2. While waiting for the yeast to proof, combine flour, longer and check again. remaining sugar and salt in a large mixing bowl. 8. Place the dough on a floured surface and 3. In a separate bowl, combine 3 of the eggs with roll into a ball. Then divide the dough into 3 the canola oil. separate pieces and roll each into a log shape 4. After 15 minutes, the yeast mixture should look about 10-12 inches long that you’ll be able to a bit foamy, which means the yeast is working. braid. If it hasn’t changed, the yeast may be dead. Start 9. Pinch the 3 logs together at the top, braid them over with a new of yeast. and then pinch the ends together at the bottom. 5. Use your hands to make a well in the center 10. At this point, heat the oven to 350 F. of the dry ingredients, then pour in the yeast 11. Transfer braided dough into a loaf pan lined and egg/oil mixture. Use your hands to mix the with parchment paper, cover and let rise for wet and dry ingredients together thoroughly. another hour (the loaf will grow significantly). Gradually add up to 2T more oil if the dough is 12. Before baking, brush the challah with an egg sticking to the sides. Continue to mix by hand; wash (1 egg and 2 tsp sugar) the dough should be glossy and oily, not dry. 13. Bake at 350 for 35 minutes or until the top is 6. Cover the bowl/dough with a kitchen towel and golden brown. Cool on a wire rack, then slice let rise for 1 hour. After 1 hour, punch down the or tear and enjoy. Challah can be frozen and dough to eliminate air bubbles. reheated for future enjoyment, but it’s always 7. Cover again and let rise for another 2-4 hours. best wrapped in foil and heated up in the oven! You can test if the dough has risen enough by poking it with your finger. If it doesn’t

53 Orange Nut Coffee Cake

This recipe was handed down from my Great Aunt to my Grandma in the 1960’s and then to me when I was 10 years old. It’s always been special to me since it was the first recipe I ever learned and made by myself. I even made it for a Girl Scout Baking Contest and got 3rd place! It is definitely one of our family’s favorite things that my grandma bakes.

Prep Time: 20 minutes/Cook Time: 30 minutes Serves: 12+

INGREDIENTS METHOD

Cake 1. Preheat oven to 350 F 2 Cups flour 2. Lightly grease a 9x13-inch baking pan with oil or cooking spray Cup sugar 1 3. In a large bowl, mix dry ingredients together and 1 Tsp baking powder then add egg, milk, canola oil and orange juice. Mix well until smooth. Tsp baking soda 1 4. Pour mixture into prepared pan 1 Tsp cinnamon 5. In a separate bowl, combine brown sugar and chopped nuts and then sprinkle over the batter Tsp nutmeg 1 evenly 6. Divide butter into small pieces and spread evenly 1 Egg over top of batter 1 Cup milk 7. Bake for 30 minutes or until the top is raised and golden brown and a toothpick inserted comes ⅓ Cup canola oil out clean. Cup orange juice ⅓ *for additional orange flavor, add a few drops of orange oil or ½ tsp of orange zest

Topping Cup brown sugar 1 Cup chopped walnuts or pecans 1 Tbsp butter 3

54 Dessert | Brooke Mendonca | SF

55 Desserts | Gillian Davis | SF

56 Mom’s Devil's Food Cake with Buttermilk Frosting

My mom kept all her favorite recipes in an old green recipe card box. She was both a journalist and a home economics major in college. She loved nothing more than planning parties and setting a beautiful table for guests. A common visitor in her repertoire was this recipe for chocolate cake. The tang of buttermilk in the frosting offsets the sweetness and reminds me of spring parties, complete with punch bowl, jello molds and this sweet end to the meal. Enjoy!

Prep Time/Cook Time Makes 1 (8-inch) cake

INGREDIENTS Cake Frosting 1 Cup unsalted butter, softened, room temperature 1½ Cups unsalted butter, softened to room temperature 1½ Cups granulated sugar 8 Cups powdered sugar 3 Eggs 11/3 Cups unsweetened cocoa powder 2 Tsp vanilla extract 1 Teaspoon sea salt 31/4 Cups cake flour Cups whole buttermilk ¼-1 1/3 Cup unsweetened cocoa powder

11 Tsp baking soda

1 Tsp sea salt

3/4 Cup whole buttermilk

3/4 Cup boiling water

METHOD

1. Preheat oven to 350 F. Butter three round Divide batter among the three prepared pans. cake pans and flour them. Line bottoms with 4. Bake until a toothpick inserted in the center parchment paper and spray with cooking oil. comes out clean, 20 to 25 minutes. Let cool in 2. Using a hand mixer, beat butter and sugar until the pans for 10 minutes. Then remove to wire fluffy. Add eggs, one at a time, incorporating racks to finish cooling. each egg before adding the next. Add vanilla 5. Make the frosting. Using a mixer, whisk extract. butter until creamy. Sift together powdered 3. Sift together flour, cocoa powder, baking sugar, cocoa powder and salt in another bowl. soda, and salt. Gradually add flour mixture to Gradually add this mixture to the butter until butter mixture, alternating with buttermilk, combined. Stir in enough buttermilk until beginning and ending with flour mixture. frosting is easy to spread. Carefully add ¾ cup boiling water and beat 6. When cakes are cool, spread frosting between with a wooden spoon until just combined. layers and on top and sides of the cake.

57 Granny's Flan

This recipe has been in my family for generations, passed down from my great grandmother to my grandmother to my mom and then to me. Every holiday we celebrate together is bound to have a flan. Our version is cooked in a water bath to ensure the flan is silky smooth and delectably soft, and is best made the day before and refrigerated overnight. To make this, you’ll need a 1.5 quart porcelain/heat-proof souffle dish or large ramekin dish measuring at least 7 1/2" diam., 3 1/2" high - or you could make individual flans in smaller souffle dishes.

Prep Time: 60 minutes (prepared the day before) Cook Time: 40 minutes (then refrigerated overnight) Serves 4-6

INGREDIENTS Cup granulated sugar 14 oz cans sweetened condensed milk (There 1 2 are differing opinions on this, but I’ve found that 1 Cup water the brand of condensed milk dramatically affects the taste. We have ALWAYS used Eagle Brand.) 6 Large eggs 2 2 cans water 1 Tsp vanilla METHOD 1. Combine sugar and ½ cup water in a saucepan carefully place the souffle dish inside the over medium heat until the mixture caramelizes pot and cover the souffle dish tightly with to a dark amber. DO NOT STIR (you want to aluminum foil. Then, pour water into the pot avoid developing sugar crystals; stirring disrupts until it reaches half way up the side of the souffle the caramelization). The mixture will slowly dish. Place the lid on the large pot. bubble and brown, and it can take up to 30 7. Heat the water until it’s barely simmering on minutes. medium-low heat. Cook the flan for 40 to 60 2. Tip: The longer you leave the mixture on the minutes until a knife inserted into the middle stove, the deeper your caramel flavor will be. comes up clean. (Tip: Monitor the water to make Conversely, the shorter you let the caramel cook, sure it doesn’t boil and spill into the flan. Also, the less flavor it will have. when you remove the flan from the stove, it will 3. Seconds before your caramel reaches the color be very jiggly. Don’t worry this is normal, as long you’d like, remove the pot from the stove and as the knife comes out clean, it’s ready. carefully, but quickly, pour the caramel into 8. Remove the flan from the water bath and place it a souffle dish. Then, very quickly, move the on a cooling rack. caramel around the souffle dish to coat the 9. Once cool, place the flan in the refrigerator bottom and sides. Set aside to cool. overnight. 4. In a large mixing bowl, with an electric mixer, 10. The next morning, invert the flan into a serving beat the eggs, condensed milk, water and vanilla dish with a flat bottom and high sides. (Tip: You until combined and smooth. won’t want the caramel spilling over and out of 5. Wait 15-20 minutes. Once the caramel has cooled a the dish as the caramel sauce is vital to enjoying bit, pour the egg mixture into the souffle dish. the flan.) 6. Place an extra large pot on the stove. Very

58 Dessert | GF | Jacki Ochoa | SF

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