Vegetarian Tortilla Soup

Whole Wheat Sourdough Biscuits

1 . Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

2 . Sift flour, baking powder, baking soda, and salt together into a large bowl. Cut in butter until pea-sized. Add sourdough starter and stir just until dough holds together.

3 . Transfer to a floured board and knead 5 to 10 times. Pat to a 3/4-inch thickness and cut into 10 biscuits. Place on the prepared baking sheet.

4 . Bake until golden brown, 12 to 15 minutes.

Christie's Salad

1 . Toss kale, grapes, feta cheese, and walnuts together in a large salad bowl.

2 . Stir seasoned rice vinegar and water together to make 3/4 cup total volume. Whisk honey and olive oil into the vinegar mixture until completely integrated; pour over the kale mixture and toss to coat.

Zucchini Pie

1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-inch pie plate or 10x6-inch baking pan.

2 . Combine zucchini, onion, eggs, baking mix, vegetable oil, Parmesan cheese, parsley, marjoram, and pepper in a large bowl; mix well. Spread into the prepared pie plate or baking pan.

3 . Bake until pie has set and is golden brown on top, about 30 minutes.

Kahala's Shrimp and Broccoli Toss

1 . Bring a pot of water to a boil, and cook the broccoli 5 minutes, just until tender. Drain, and set aside.

2 . Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 4 minutes, until al dente, and drain.

3 . Heat the margarine and olive oil in a skillet, and cook the onion and garlic until tender. Mix in broccoli and shrimp, and cook until heated through. Toss with the cooked pasta, season with salt and pepper, and top with cheese to serve.

Portuguese eggplant

1 . Rinse the eggplants, remove the stalks, place in a saucepan, fill with water and cook for 5 minutes after boiling. Cool eggplant and cut along, with a spoon, clean the middle, but not too much so that the walls do not tear.

2 . First, prepare the filling according to the second option. Season the minced meat with spices and salt, fry in vegetable oil for about 5 minutes, then add diced onions, grated carrots and half finely chopped eggplant pulp, cook for 10 minutes.

3 . Fill the eggplants with the cooked filling and put on a baking sheet a little oiled close to each other so that they maintain their shape.

4 . For a different type of filling, simply mix all the ingredients, salt and season to taste.

5 . Fill the remaining eggplant with curd filling and transfer to a baking sheet. Sprinkle grated cheese on top.

6 . Bake at 200 degrees for 20 minutes or until golden brown. Serve hot.

7 . Portuguese stuffed eggplants are very tasty, nutritious and juicy. Serve with any side dish or as an independent dish. To prepare the toppings, you can use your favorite spices and herbs. Such fillings are also perfect for stuffing pepper and other vegetables, you can increase the amount of cheese if you like cheese crust.

Toaster Oven Apple Crisp

1 . Preheat the toaster oven to 375 degrees F (190 degrees C) according to manufacturer's instructions. Lightly coat a baking tray with cooking spray.

2 . Pile apple slices onto the baking tray. Mix flour, brown sugar, cinnamon, and salt together; sprinkle evenly over apples. Drizzle water over the topping. Arrange butter pieces as uniformly as possible over the topping.

3 . Bake in the preheated toaster oven until apples are tender, about 30 minutes. Drizzle caramel sauce on top and scoop into a bowl.

Crunchy Spinach Dip with Hearts of Palm

1 . Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

2 . Combine spinach, garlic, salt, and pepper in skillet; cook and stir until garlic is fragrant and spinach is warmed through, about 5 minutes.

3 . Combine hearts of palm, cream cheese, sour cream, water chestnuts, and half of the mozzarella cheese together in a separate bowl. Add spinach mixture and stir to distribute ingredients evenly. Pour mixture into prepared baking dish; top with remaining mozzarella cheese and Parmesan cheese.

4 . Bake in preheated oven until golden and bubbly, 20 to 25 minutes.

Lava Cake

1 . Preheat the oven to 400 degrees F (200 degrees C). Grease and flour four 6-ounce ramekins.

2 . Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.

3 . Combine eggs and sugar in a large bowl; beat with an electric mixer until pale and thick, about 5 minutes. Mix in melted chocolate, flour, and cocoa powder until combined. Pour batter into the prepared ramekins and place on a baking tray.

4 . Bake in the preheated oven until the sides are set but the middle is still jiggly, 10 to 13 minutes. Let cool for 5 minutes before serving.

Apple Cider Pulled Pork with Caramelized Onion and Apples

1 . Combine hard apple cider and 1/4 cup brown sugar in a slow cooker; mix until dissolved. Add pork tenderloin.

2 . Cook on Low for 6 hours until very tender. Shred pork with a fork.

3 . About 20 minutes before pork is finished, melt butter in a large skillet over medium-low heat. Cook and stir onion in butter until well browned, about 10 minutes.

4 . Combine remaining 1/2 cup brown sugar, cinnamon, and onion powder in a small bowl; season with salt and pepper. Stir apples and brown sugar mixture into onion in the skillet. Cover and cook until apples are tender and sauce has thickened, about 10 minutes.

5 . Spoon shredded pork and apple-onion sauce over rolls to serve.

Goat and Butternut Squash Stew

1 . Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.

2 . Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.

3 . Heat coconut oil in a large Dutch oven over medium-high heat until melted and shimmering. Cook goat shank in hot oil until browned as completely as you can get it, 2 to 3 minutes per side. Remove shank to a bowl, reserving oil in the skillet.

4 . Reduce heat under the skillet to low. Cook and stir onion in the retained oil until soft, 7 to 10 minutes. Add butternut squash and garlic; cook and stir until the garlic is fragrant, about 1 minute. Sprinkle the cumin mixture over the squash mixture; cook and stir 1 minute more.

5 . Stir tomatoes, water, cinnamon stick, and saffron into the squash mixture; return goat shank to the Dutch oven, bring the liquid to a simmer, and cook until the goat meat is tender and falling from the bone, 90 minutes to 2 hours.

6 . Remove shank from Dutch oven to a cutting board. Strip meat from the bone and cut into bite-size pieces. Discard bone. Stir meat into the squash mixture, season with salt and pepper, and cook until the meat is reheated, about 5 minutes.

Chunky Halloween Candy Cookies

1 . Preheat oven to 350 degrees F (175 degrees C).

2 . Mix butter, brown sugar, and white sugar together in a bowl until creamy. Beat in eggs, one at a time, until smooth.

3 . Combine flour and baking powder in a bowl. Mix gradually into the butter mixture. Beat in vanilla extract until mixed. Fold in candy a little at a time.

4 . Drop spoonfuls of dough 2 inches apart onto 2 baking sheets.

5 . Bake in the preheated oven until cookies are golden, about 10 minutes.

Whole Roasted Cauliflower with Cheddar

1 . Remove leaves and a little of the cauliflower stem so it will stay together but sit flat when upright.

2 . Place cauliflower, upside-down, into a large pot; cover with water and add 1 tablespoon salt. Bring to a boil, then lower heat and simmer until cauliflower stems are tender but not falling apart, 30 to 40 minutes.

3 . Preheat the oven to 350 degrees F (175 degrees C).

4 . Remove from the heat and carefully remove cauliflower with a large slotted spoon. Place right-side up in a baking dish. Season with salt and pepper and spread condensed soup all over the entire head. Top with Cheddar cheese.

5 . Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.