5 garlic cloves
1 medium onion
Juice of 1/2 lime
2 tablespoons cilantro (optional)
2 tablespoons flat-leaf parsley
8 ounces mixed baby greens
1 ripe but firm Haas avocado
1 ripe but firm mango
2 cups corn kernels (3 ears)
1/2 cup fresh basil
2 Bartlett or Anjou pears (8 ounces each)
2 Rome apples
Juice of 1 lemon and 1 teaspoon grated lemon peel
1 small sweet potato
1 cup acorn or butternut squash
2 sticks plus 2 tablespoons (10 ounces) butter
1/2 cup milk
4 ounces jalapeño jack cheese
2 tablespoons heavy cream
Whipped cream, for serving
2 large eggs
1 pound jumbo shrimp (about 16 shrimp)
2 precooked chorizo links
4 slices Italian bread
1/4 cup sweetened condensed milk
2 tablespoons vegetable oil
1 1/4 teaspoons crushed red pepper flakes
4 cups chicken broth
One 28-ounce can peeled tomatoes
1 teaspoon ground cumin
Seven 6-inch tortillas
1/4 cup plus 3 tablespoons extra-virgin olive oil
2 tablespoons white wine
Salt and pepper
1 cup pecans
1 cup plus 2 tablespoons sugar
1/4 teaspoon cayenne pepper
1 tablespoon white wine vinegar
1/4 teaspoon Dijon mustard
One 8.5-ounce box corn muffin mix
2 ounces cachaça or white rum
1 cup ice cubes
1 1/2 tablespoons dark brown sugar
1 plus 1/4 teaspoon ground cinnamon
1/8 teaspoon gound cloves
1/8 teaspoon gound nutmeg
1 1/4 cups flour
1 cup yellow cornmeal
