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All Trader Joe's ingredients: 1 pkg chicken chorizo 1 pkg tri tip asada 2 can organic red kidney beans 1 pkg frozen cheese and green chile tamales 1 tsp cumin 1/2 jar red mole 1 can 28 oz plu ...

Healthy, tasty and quick. Serve with TJ cornbread. (all products from TJ's) 1 pkg Cajun seasoned fresh salmon at room temperature 1 pkg mirapoix 1 pkg black bulgar lentils grape seed or olive oil* San Antonio Madeira about 1/4 cup In a large frying pan sauté the mirapoix in grape seed oil over med high heat until mixture starts to caramelize. (*Alternately sauté in olive oil if you do not want the caramelized taste and texture.) Add Madeira to deglaze. Add lentils and more Madeira if needed. Mix and reduce temp to simmer. Lay salmon, seasoned side up, on top of vegetables and cover with lid. Cook to desired doneness** and serve with lentils on the side. **I am a real sushi fan so I steam my salmon for about 5 minutes for a warm buttery texture. But please don't ruin this dish by over cooking.

2.5 to 3lb boneless/skinless chicken thighs Trim fat from chicken and trim in fairly uniform pieces such that chicken will not fall through the grill. Marinade ¼ box kumquats 1 small red onion 2 cloves garlic ¼ jar mango ginger chutney ¼ jar sesame ginger sauce ½ jar papaya mango salsa 2 Tbs Thai peanut sauce 1 Tbs soy sauce 1 tsp jalapeno pepper hot sauce 1 juice of a lemon Pulse first three ingredients in food processor. Mix marinade in large bowl and adjust to taste. Add trimmed chicken and refrigerate at least 4 hours or over night. You have to know how to grill with a high sugar content marinade or you will end up with a charred surface and raw meat inside. Here are a few hints. Foremost is to bring mixture to room temperature before grilling. Fortunately there are no skins and bones or a thick piece of chicken so 2 to 3 minutes per side is all the time it will take. Cook over the coolest part of the grill. Remove the smallest pieces early as they cook rapidly. Alternately you can sauté in batches in a large skillet or bake in a 350 degree oven on a rack over a cookie sheet. This marinade is quite versatile so use your imagination.

Soak cedar plank in water over night. Char both sides (Char don't burn!) on BBQ grill. This can be done days in advance. Soak cooled charred plank in 2 Buck Chuck Sauvignon Blanc or Chardonnay for a minimum of 2 hours prior to cooking. For marinade, blend 1 cup Santa Margherita Pinot Grigio wine, 1/4 cup balsamic vinegar, 1/4 cup maple syrup, 1 tablespoon kosher flake salt and 1/2 cup basil leaves. Marinate “Wild Alaska Sockeye Salmon boned/skin on . . . . “ (Found in the fresh fish section.) for 2 hours. Pat dry and place on cooling rack skin side down. Allow to dry in cool flowing air (Use a fan set on low.) until a shiny, slightly tacky skin (pellicle) forms on the surface. The pellicle serves to provide an ideal surface for the smoke flavor of the plank to adhere and it helps seal in the remaining moisture. This should take about 1 hour. Pre heat oven to 350 degrees and brush olive oil on the cooking side of the cedar plank. Lightly sprinkle with kosher salt and heat in oven for 10 minutes. Place prepared salmon skin side down on hot plank and continue cooking for 6 to 8 minutes until salmon flakes are still very moist in center. (Caution. It is very easy to over cook this type of salmon.) Remove from oven and let rest for 5 minutes. While salmon is resting brush lightly with lemon juice and grind peppercorns over surface. Serve with chilled Pinot Grigio. (All products except cedar planks can be purchased from Trader Joes.)

Kickapoo Fruit Salad (A glazed fruit salad with a kick.) 1 bottle raspberry wine ½ C dried chile spiced mango 8 oz fresh raspberries 1 bottle Pomegranate A Plenty juice 1 can mandarin oranges drained (reserve juice) 6 tbsp corn starch 2 organic peeled and diced fuji apples 2 pkg fresh cut mango 2 pkg fresh cut pineapple 1 pkg duet organic seedless grapes (1 ½ pounds) The day before: Dice chili mango slices into ¼ to ½ inch squares so as to make ½ C diced chile mango. Add enough raspberry wine to cover by about ½ inch and soak over night. Strain saving wine. Kickapoo Glaze: To pomegranate juice add reserved wine from chile mango, reserved mandarin orange juice and enough raspberry wine to equal 3 cups. Reserve 1 cup juice/wine mixture and bring remaining 2 cups to a slow boil. Meanwhile dissolve corn starch in the reserved juice/wine mixture. Slowly add corn starch mixture to boiling juice using a whisk at all times. Continue using whisk until mixture thickens and becomes a glaze. Chill. Put raspberries in food processor and pulse 2 or 3 times. Fold pulsed raspberries into chilled glaze. Salad: Place kickapooed diced mango in large bowl. Slice grapes and mandarin oranges in half. Dice fresh mangos, peeled apple and pineapple into chunks about the size of the sliced grapes. Toss all fruit with the chile mango. Fold in kickapoo glaze and chill for at least 2 hours for flavors to blend.