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Ingredients

• 1 lb. salmon fillet
• 1 cup quinoa
• 1 3/4 cup water
• 15 oz can corn, drained
• 1/2 poblano pepper, minced
• 1 lime, cut in half
• 1 T. honey
• 2 t. olive oil
• 1/2 cup mayo
• 1 chipotle pepper in adobo sauce
• 2 t. pineapple juice
• 1 avocado, sliced
• salt

Instructions

1. Add 1 cup of quinoa to a medium sized saucepan with 1 3/4 cup water and 1/4 t salt. Set on high and wait for it to come to a boil. Once boiling, change heat to medium low and cook for 16 minutes or until all the water has been absorbed, stirring halfway through.
2. Meanwhile in a medium bowl, squeeze the juice of half a lime, add the honey, olive oil and a pinch of salt. Whisk with a fork or mini whisk until emulsified and then pour over salmon fillet until completely covered.
3. Heat a large saute pan to medium high. Meanwhile, drain the corn and mince half of the poblano pepper. If you prefer a milder heat de-seed it as well.
4. Once pan is hot, place salmon in pan and cook about 6 minutes each side. Ultimately the amount of time will depend on the thickness of your fillet. When the fish is opaque and easy to flake it is done.
5. Heat a small saute pan to medium high and then add corn, minced poblano and a pinch of salt. Do not stir. Allow the corn to caramelize first and then stir. Take off heat.
6. Slice avocado and make chipotle mayo. In the bowl of a food processor, add 1/2 cup mayo, 1 chipotle pepper in adobo, 2 t. pineapple juice, a squeeze of lime and a pinch of salt. Process until smooth and completely combined.
7. Assemble bowls, quinoa first then salmon, avocado and corn mixture. Drizzle with chipotle aoli. Sprinkle with salt. Add another squeeze of lime and enjoy.

Ingredients

• 1 sweet onion, small dice
• 3 carrots, peeled and small dice
• 1 T. extra virgin olive oil
• 1 t. kosher salt
• 1 t. cumin
• 2 chipotles in adobo, chopped
• 28 oz. can diced tomatoes
• 15 oz. can chickpeas, drained
• 15 oz can corn, drained
• 22 oz. chicken stock
• 6 oz. can tomato paste
• 1 T. chopped cilantro
• 1.5 T. brown sugar

Instructions

1. Heat olive oil in dutch oven (I use this one) or large pot on medium high heat. Saute onion and carrots around 4 minutes.
2. Add juice of half of a lime, cumin, garlic and green chilies. Continue to cook 1 more minute, Add one pound of ground turkey stirring occasionally until fully cooked.
3. Add chipotles, brown sugar, diced tomatoes, chickpeas, corn and chicken stock. Stir and let simmer 10 minutes. Stir in tomato paste and let simmer 20 more minutes. Stir in chopped cilantro.
4. Serve with sour cream and shredded cheese.

Ingredients

For the black bean burgers
• 2 15 oz. cans of black beans
• 1 green bell pepper
• 1 small sweet onion
• 1/2 t. minced garlic
• 1 t. cumin
• 1/4 t. kosher salt
• 1 chipotle in adobo sauce
• 1 lime
• 1 egg
• 1/2 cup plain bread crumbs
• 1/4 cup cheddar cheese
• olive oil for sauteing

For the chipotle mayo
• 1/2 cup mayo
• juice of 1/2 a lime
• 2 chipotle pepper in adobo
• 2 t. honey

Instructions

1. Using a hand held strainer rinse and drain two cans of black beans. Scatter evenly on a sheet pan and bake at 350 degrees Fahrenheit for 15 minutes.
2. While the beans bake, small dice the green pepper and onion. Saute on medium high heat with the garlic until translucent yet still crunchy.
3. In a small bowl, set aside 3/4 cup black beans and 1/3 cup green pepper mixture.
4. In a food processor, process the remaining green pepper mixture and the rest of the black beans with 1 chipotle pepper, cumin, salt and the juice from 1/2 a lime until mostly smooth.
5. Using a spatula scoop mixture into a large bowl. Add the rest of the beans and peppers, one egg and thoroughly combine with spatula. Add the bread crumbs and cheddar cheese and stir well.
6. Use a 1/2 cup to make 5 patties about 3 1/2 inches wide. Heat a large saute pan on medium high heat with a large drizzle of olive oil. Saute 3 patties at a time for 5 minutes on each side.
7. For the chipotle mayo, using an immersion blender or food processor, process all ingredients until desired consistency.