Guacamole

Ingredients:

• 3 Avocados- peeled, pitted, and mashed
• 2 lime, juiced
• 1 teaaspoon salt
• 2 roma tomatoes, diced
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper
• 2 teaspoon chopped fresh cilantro

Directions:

1. In a medium bowl, mash together the avocados and lime juice. Mix in cilantro, tomatoes, and garlic. Season with salt and cayenne pepper. Refrigerate 1 hour before serving. 

Avocado Fruit Salad

Ingredients:

• Avocado cubes
• Peeled pink grapefruit segments
• Raspberries or blackberries
• Walnuts
• Honey

Directions:

1. Combine all ingredients in a bowl. Refrigerate for 1-2 hours. Drizzle with honey before serving. 

Egg Pudding

Ingredients:

• 5 eggs
• 2 cups of milk
• 5 tbsp of sugar
• 5 tbsp of sugar for caramel topping
• 2 tsp of vanilla extract

Directions:

1. Beat eggs and sugar together. Add milk and vanilla extract.
2. Cook 5 tbsp of sugar until it turns to a caramel color. Transfer into a ramekin or baking dish then add the egg mixture on top.
3. Prepare a baking pan and fill 2/3 of the pan with water. Place ramekin in the center of the pan.
4. Bake at 250º for 25 mins.

Sweet Porridge (Ba Bao Zhou)

Ingredients:

• 1 1/2 cup Mogami blended rice 
• 1/2 cup Barley
• 1/4 cup black bean
• 1/3 cup red or green bean
• 20 pcs Lotus Heart
• 1 small packet of Ginkgo nuts
• 3/4 cup Mogami sweet rice
• 1/3 cup Millet
• 1/3 cup Lycium (枸杞子)
• 10 pcs of Dates

Directions:

1. Bring a pot of water to broil then add in Mogami blended rice and barley.
2. In a pressure cooker, add in black beans, red/green beans, and lotus hearts and cook on high for 15 mins then low heat for 15 mins.
3. Then transfer to the pot and cook for 30 mins.
4. Add everything else into the pot then cook for another 30 mins on low heat and stir frequently.

Bow Ties with Sausage, Tomatoes and Cream

Ingredients:

• 1 (12 ounce) package farfalle pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes
• 1 1/2 cups half-n-half
• 1/2 teaspoon salt
• Rosemary

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Garnish with rosemary.