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1. Pulse shrimp in food processor for about 7 pulses until there is a mix of fine and coarse pieces
2. Whisk mayo, scallions, parsley, lemon zest, salt, pepper in cayenne in separate bowl
3. Fold in the shrimp and breadcrumbs
4. Form the mixture into 4 equal sized 1-inch patties
5. Refrigerate 30 minutes
6. Heat oil at medium-high
7. Cook until crisp on both sides, about 8-10 minutes

1. Add bulgur to a bowl
2. Add 1/4 cup lemon juice to the bulgur and let sit for 20-40 minutes until bulgur is tender
3. Add parsley, tomatoes, scallions and mint
4. To another bowl, add remaining lemon juice, olive oil, 1/4 tsp salt and cayenne and whisk together
5. Add contents of bowl to the bowl with the bulgur and mix
6. Chill for 1-2 hours

Toss. Add dressing.

1. In heatproof bowl, soak dried chilies in boiling water for 30 minutes. Drain and discard soaking liquid and stems. Set aside.

2. In a dry skillet, over medium-hight heat, toast pumpkin and cumin seeds, until pumpkin seeds are popping and cumin has released its aroma. Transfer to a small bowl and set aside.

3. In same skillet, heat oil over medium heat. Add onion and cook, stirring, until softened, about 3 minutes.

4. Add garlic, oregano, salt and peppercorns to onion and continue cooking for about 1 minute.

1. Remove tomatillo husks, rinse and chop roughly
2. Chop onion and zucchini
3. Chop jalapenos
4. Mince garlic
5. Warm olive oil over medium-high heat and add produce, cumin, some salt, and a little pepper
6. Slice chicken into 1/4 inch strips
7. Cook vegetables 7-8 minutes until onion is softened and tomatillo becomes saucy
8. Add beer and cook another 5 minutes
9. Add chicken broth and thyme, cover and bring to a boil
10. Remove cover and reduce heat
11. Add chicken

1. Mince the red pepper
2. Mince the cilantro
3. Mince the shallot
4. Mash 2.5 cups of the black beans in a bowl
5. Whisk eggs, 1 tbsp oil, cumin, salt and cayenne pepper in a separate bowl
6. Add egg mixture, bread crumbs, bell pepper, cilantro, shallot and remaining beans to bowl with mashed beans. 
7. Divide mixture into 6 equal portions and form 1 inch thick patties

1. Chop onion, carrots and celery
2. Heat olive oil and add onion, carrots, celery
3. Cook 3 minutes
4. Add 1/2 tsp salt
5. Cook about 5 minutes more
6. Add minced garlic
7. Stir for one minute
8. Add tomatoes, with juice
9. Cook 10 minutes
10. Dice turnips
11. Add 2 quarts of water
12. Add turnips, spices and parmesan rind
13. Bring to a simmer and add 2 tsp salt
14. Reduce heat, cover and simmer 45 minutes
15. Cut green beans and zucchini

1. Slice 1/8 inch off the top of the tomatoes
2. Remove tomato core
3. Sprinkle inside of each tomato with 1/8 tsp salt
4. Dry tomatoes upside down for 30 minutes
5. Heat oven to 375 degrees
6. Heat 1 tsp oil in saucepan
7. Add chopped fennel and chopped shallots to oil and cook 10-12 minutes
8. Stir in chopped zucchini and cook 5 minutes
9. Stir in minced garlic and cook 30 seconds
10. Add couscous and cook 1-2 minutes
11. Stir in broth and simmer

This is a variant of a recipe which originally used buttermilk. The yogurt is used as a healthier replacement.

1. Preheat waffle iron
2. Combine ingredients and mix well

1. Saute onion and sugar for 5 minutes
2. Add (minced) garlic, paprika, cayenne pepper, saffron, ginger and cumin
3. Cook for 30 seconds
4. Stir in chickpeas, potatoes, tomatoes (with juice) and broth
5. Simmer for 20 minutes until potatoes are tender
6. Stir in zucchini and simmer 5-10 minutes
7. Mash some potatoes on side of pot
8. Stir in parsley, and season with salt and pepper