Ingredients ~
6 eggs
2 T milk
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup chopped red onion
1/4 t cracked black pepper
1/8 t salt
1 T unsalted butter
2 T basil cut chiffonade style

Preparation ~
Heat butter on med-high heat in a large 12-inch non-stick saute pan. Add onions and peppers to pan and saute for 3 to 5 minutes until softened and caramelized. In medium size bowl, using a whisk, blend together eggs, milk, pepper, and salt.

Pour egg mixture into pan and stir with rubber spatula. Cover and cook on low for 8 to 10 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with basil.

Ingredients ~
3/4 lb boneless pork loin, cut into 1/2-inch cubes
1-1/2 tablespoons vegetable oil
Juice of 1/2 lime
2 tablespoons yellow onion, finely chopped
1 clove garlic, finely chopped
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of allspice
Pinch of cayenne
Freshly ground black pepper
4 6-inch corn tostadas
1 large orange bell pepper, diced
3 scallions, thinly sliced
1 jalapeño pepper, seeded and finely chopped
1/4 cup fresh cilantro leaves, chopped
1 cup refried black beans w/ jalapeño
1/4 cup chopped celery leaves
1 cup colby jack pepper cheese
1/2 cup sour cream

Preparation ~
Marinate the pork: Combine the pork, oil, lime juice, onion and garlic in a bowl. Mix the cumin, cinnamon, salt, allspice, cayenne and a few grinds of black pepper in a small dish. Add to the pork mixture and marinate for 30 minutes at room temperature.

While the pork marinates, prepare the tostada shells as directed on the package. Remove from the oven and set aside.

Make the salsa: In another bowl, combine the diced bell pepper, scallions, jalapeño and cilantro. Season to taste with salt and pepper and set aside.

Cook the pork: Heat a large pan over medium-high heat, add the pork and cook just until done, about 2 minutes. Remove from the pan with a slotted spatula and set aside. Add the refried black beans to the liquid that remains in the pan from the pork, combine well and heat through.

Assemble the tostadas: Spread about 1/4 of the refried black beans on each tortilla and top with a serving of pork and the colby jack cheese. Place the assembled tostadas in the oven for a few minutes to melt the cheese.

Top with bell pepper salsa, celery leaves and a dollop of sour cream dusted with chili powder.

Makes 4 servings

Prep Time: 30 mins
Rise Time: first, 2 hours; second, 1 hour
Baking Time: 30 mins per baking sheet

Proofing Mixture:
1 cup warm water (105° -115°F)
2 Tbsp active dry yeast
1 Tsp sugar

For the Dough:
5 lbs unbleached organic all-purpose flour (King Arthur)
2 Tbsp salt
5 1/2 cups warm water
1/4 cup extra virgin olive oil

For the Work Surface and Baking Sheets:
Extra flour for kneading
1/2 cup yellow cornmeal
1 Tbsp extra virgin olive oil

Proof yeast for 5 minutes.

Combine dough ingredients.

Divide dough in half and knead for 15 minutes.

Rise in a bag in the oven with the oven light on for 1 1/2 to 2 hours.

Remove and punch down dough.

Second rise: One hour on baking sheets covered with cornmeal. Divide into 6 wheels. Top with sliced red onions, sea salt, dried oregano and basil.

Preheat oven to 400F.

Cook wheels for 30 minutes.

Baptize first wheel that exits the oven. Rest the wheel for 2 minutes then slice it horizontally. on each exposed half sprinkle with sea salt, cracked black pepper and grated Romano cheese. Put the pieces of bread back together and wait a few minutes before slicing.

Stir together the dry ingredients:
1 1/2 cups whole wheat flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 Tbs. pumpkin spice

Stir together the wet ingredients:
1 (15oz) can pumpkin
1/2 cup vegetable oil
1/2 cup buttermilk (or 1 Tbs. vinegar in 1/2 cup milk)
1 tsp. vanilla

Stir the wet into the dry;
Stir in 1/2 cup chopped pecans
Bake at 400 degrees F; 35 minutes for cake/loaf or 20 minutes for muffins.

RECIPE INGEDIENTS
1 egg
1 egg yolk
1 cup canned pumpkin puree
1/2 cup sugar
1/2 cup buttermilk
1/4 brown sugar
3 T unslated butter, melted
4 t baking powder
2 t pumpkin pie spice
1 t salt
1/2 t baking soda
3 cups sifted all-purpose flour
Fry in Vegetable Oil

Makes 18 doughnuts and holes

RECIPE DIRECTIONS
Whisk egg and egg yolk together. Add pumpkin, sugar, buttermilk, brown sugar, and butter; whisk until combined.Stir in baking powder, soda, pie spice and salt.
Fold in flour gradually until a dough forms. Cover and freeze for 15 minutes.

Heat 2″ oil to 375 F in a skillet, deep fryer or straight sided pan over medium.
Roll out dough to 1/2″ thick. and cut out doughnut with a 3″ and 1″ biscuit cutter. Transfer the cutouts to a floured baking sheet.

Fry doughnuts and holes in batches, about 3 minutes, turning once. Drain on paper lined baking sheet.

Finish with glaze.

GLAZE RECIPE
8 oz cream cheese, softened
1/2 cup butter, softened
1 t almond extract
3 cups powdered sugar
3 T milk