APPETIZERS

Serving 2 cups Ingredients:1/3 cup raw and hulled pumpkin seeds or pepitas1/3 cup pine nuts1 tablespoon Chile Crunch or more to taste1 cup cilantro leaves (can substitute parsley)3 cups basil leaves2 small garlic cloves1 cup olive oil1/2 cup Parmigiano Reggiano, Pecorino Romano, or queso Cotija1/2 teaspoon kosher or coarse sea salt or to taste   Directions:On a preheated dry small skillet set over medium low heat, gently toast the pumpkin seeds and pine nuts for just 2 to 3 minutes, stirring often, until they start changing color, don't let them brown.Scrape into the jar of a blender or food processor,...

Asian Cucumber SaladMakes 1 servingSalad: 12 ounces mini cucumbers (1 English cucumber) sliced 1/3 cup peanuts, chopped Fresh cilantro leaves Chile Crunch, to taste Dressing: 3 tablespoons soy sauce 3 tablespoons rice wine vinegar 1 teaspoon sugar 1 teaspoon Chile Crunch Oil 1 teaspoon toasted sesame oil 1 clove garlic, finely minced To Prepare:Mix all dressing ingredients together in a large bowl.Cut cucumber into slices, then half them.Add cucumbers to the dressing and stir until well combined.Top with the chopped peanuts.

Mexican Street Corn (Elote) Serves 4 Ingredients: 1 tablespoons butter – if not grilling 4 ears corn, grilled ¼ cup Mexican Crema – can substitute sour cream ¼ cup mayonnaise 1 lime, juice and zest ¼ teaspoon salt ¼ cup cilantro, chopped ½ cup Cotija cheese crumbles 1 tablespoon Chile Crunch Chipotle Directions: Grill the corn for roughly 12 minutes, turning every few minutes. While the corn is grilling, mix the crema, mayonnaise, lemon juice and zest, chopped cilantro, Cotija cheese, and Chile Crunch Chipotle. Generously top each ear of corn with the mixture. I like to sprinkle each cob...

Brussel Sprouts with Balsamic Glaze Serves 4 Ingredients: 1 pound Brussels sprouts 1 tablespoons olive oil ½ teaspoon salt 1 shallot thinly sliced 2 tablespoons balsamic vinegar 1-2 tablespoons CHILE CRUNCH Directions: Rinse and cut the stems and loose leaves off the Brussels sprouts. Cut in half. Heat the olive oil in a parge pan on medium-high heat. Add the slices shallots and sauté until soft. Add the Brussels sprouts and sauté for 5 minutes without moving. Stir and cook for an additional 5 minutes or until slightly browned. Add the balsamic vinegar and CHILE CRUNCH and toss to coat. Cook...