Pizza Hummus

Ingredients:

• 6 cloves garlic, preferably roasted
• 1 (15 oz) can chickpeas – drained, but liquid from can reserved
• 3 Tbsp extra virgin olive oil
• 6 basil leaves
• 1/2 cup mozzarella cheese, shredded
• 1/4 Cup grated Parmesan
• 1/4 Cup Ricotta Cheese
• 2 tsp tomato paste
• 1/2 tsp onion Powder
• 1/4 tsp dried oregano
• 1/4 tsp dried parsley
• 1/4 tsp crushed red pepper flakes
• 3/4 tsp Kosher salt
• 1/4 tsp pepper

Preparations:

1. Pulse the garlic in the food processor until roughly chopped, about 5 pulses.
2. Add in all the remaining ingredients, except the olive oil and reserved bean liquid. Process until combined and almost smooth in consistency, about 1 minute. stop to scrape down the sides of the bowl if necessary.
3. With the food processor running, slowly pour in the olive oil through the opening at the top of the processor and process until smooth. Add in the reserved bean liquid, 1-2 tablespoons at time. Process until desired consistency and thinness is achieved.

Sweet Potato and Potato Gratin

Ingredients:

• 2 cups heavy whipping cream
• 1 cup milk
• 2 teaspoons salt
• 1 teaspoon pepper
• 3 cloves garlic, pressed
• 1 tsp dried thyme 
• 1 tsp dried sage
• 1 tsp chopped fresh rosemary
• 1/4 tsp finely grated nutmeg
• dash cayenne pepper
• 8-12 oz Swiss cheese, sliced
• 2 cups finely grated Parmesan
• 3 large white sweet potatoes
• 3 large Russet potatoes

Preparations:

1. Preheat the oven to 425°F.
2. Whisk the cream, milk, salt, pepper, garlic, thyme, rosemary, sage, nutmeg, and cayenne in a big bowl. Set aside.
3. Peel the sweet potatoes (and Russets if so inclined), then using a food processor, slice the potatoes into thin rounds. If you don't have a food processor, use a mandolin or sharp knife by hand. Combine all slices in a large bowl and toss, mixing the two types of potatoes.
4. Pour 1/2 cup of the cream on the bottom of a Dutch Oven to prevent the potatoes from sticking to the bottom. Then layer 1/4 of your potato mixture evenly on top. 
5. Drizzle 1/3 of the cream mixture on top, then sprinkle 1/2 cup Parmesan and top with a thin layer of Swiss.
6. Top with potatoes and repeat for another three layers. 
7. Cover with the Dutch Oven lid or foil and bake until bubbly, 15 minutes. If using foil, be carfeul to not let it contact the top cheese layer. 
8. Remove the lid, reduce the heat to 400°F, and bake until the top is golden and bubbly, 45-50 minutes.
9. Let cool slightly, then serve hot or at room temperature

Pesto Pull-Apart Bread

Ingredients:

• 1 can refrigerator biscuits, plain
• 1/2 cup pesto
• 1/2 cup shredded cheese
• 1/4 cup Parmesan cheese

Preparations:

1. Preheat oven to 350 degrees F.
2. Cut each biscuit into quarters. Place in a greased oven safe baking dish.
3. Spread the pesto over the top of the biscuits, being sure to distribute evenly.
4. Spread the shredded cheese on top of the biscuits and pesto. Sprinkle with the Parmesan cheese.
5. Bake in the oven for 25-30 minutes, until cooked through and cheese begins to brown.

Corn Jalapeno Fritters

Ingredients:

• 4 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup Parmesan
• 1 teaspoon kosher salt, plus more
• 4 cups corn kernels
• 2 green onions, roughly chopped
• 1 large jalapeño, roughly chopped
• 1/4 cup vegetable oil 
• 2 tablespoons lime juice
• Pepper

Preparations:

1. Pulse eggs in food processor to briefly beat them. Add flour, Parmesan, and salt in a food processor to combine. Add corn, green onions, and jalapeño; pulse until well combined but so that you can still see bits of jalapeno and green onion.
2. Heat oil in a large nonstick skillet over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side. As batches proceed, it may take longer per side as the fritters reduce the temperature of the oil.
3. Transfer fritters to a rack or paper towels. Sprinkle with lime juice and pepper.