Dough:

• 4 1/2 cups all-purpose flour
• 3 tsp salt
• 2 sticks cold unsalted butter, cut into small cubes
• 2 large eggs
• 2/3 cup ice water
• 2 tablespoons distilled white vinegar

Filling:

• 2 Tbsp olive oil
• 3 cloves of garlic, finely minced
• 1 large summer squash, cubed
• 1 small zucchini, cubed
• 2 large scallions, sliced
• 3 radishes, minced
• 1 tsp cumin
• 1/4 tsp nutmeg
• salt and pepper to taste
• 1 egg

For Dough:

1. Add flour and salt in large bowl. Slowly add butter cubes and use your fingertips to blend together until batter looks like dried oatmeal. Don\'t worry about a few small lumps.
2. Beat together the last of the ingredients in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated.
3. Turn out mixture onto a lightly floured surface and then knead gently just enough to combine dough.
4. Form dough into two flat rectangles and chill, wrapped in plastic wrap for at least 1 hour.

For Filling:

1. Heat oil in large skillet over medium heat. Add garlic and saute for 2 minutes.
2. Add squash and zucchini and heat for about 5 minutes or until they begin to feel tender.
3. Add radishes and spices and cook for 1 more minute.
4. Remove from heat.

To Assemble Empanadas:

1. Preheat oven to 425.
2. Combine egg with 1 tsp water.
3. When dough is ready, remove from fridge and roll out. Use a circular cutter, such as a bowl, to cut out the dough.
4. Spoon a small amount of mixture into each circle. (Do not overfill)
5. To help seal the empanadas you can use a fork to close the dough and/or use a small amount of water at the seal to help hold the two pieces together.
6. Aerate the top with a fork and brush with egg wash.
7. Bake for 8 minutes on each side or until golden brown.

• 1 cup uncooked jasmine rice
• 1 lbs asparagus
• 1 jar marinated artichoke hearts, drained
• 1 medium red bell pepper, sliced
• 1 clove garlic, minced

• 2 tsp lemon juice
• 3 Tbsp olive oil
• 2 cups cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and sliced
• 4 oz feta cheese, crumbled

1. Preheat oven to 425
2. Cook rice according to package directions
3. Cut asparagus into 1-2 inch pieces. Mix with artichokes, red pepper, garlic, lemon juice, oil and pepper.
4. Pour mixture into light greased baking dish. Bake, uncovered, for 15 minutes.
5. Once removed from oven mix with tomatoes and olives.
6. Serve mixture over rice using cheese as a garnish.

• 1 grapefruit, segmented
• 1/2 small cucumber, peeled and diced
• 1/2 avocado, diced
• 1/2 mango, diced

• 10-15 small or medium shrimp
• 1 lime, juiced
• 1/2 tsp chili powder

1. In a medium bowl layer the ingredients. Start with grapefruit, then cucumbers, and so on.
2. Squeeze lime juice over top.
3. Sprinkle with chili powder.
4. Serve chilled.

• 12 oz. whole wheat fettuccine
• 1 Tbsp extra virgin olive oil
• 4 cups mushrooms, sliced
• 4 cups brussel sprouts, sliced
• 1 Tbsp garlic, minced
• 2 Tbsp sherry vinegar

• 2 cups milk
• 2 Tbsp all-purpose flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup of finely shredded asiago cheese (plus a little more for garnish)

1. Cook pasta until tender, 8-10 minutes. Drain, return to the pot and set aside.
2. Meanwhile, heat oil in a large skillet over medium-heat. Add mushrooms and brussel sprouts and cook stirring often about 8-10 minutes.
3. Add garlic and cook, stirring for about 1 minute.
4. Add vinegar scraping up any brown bits; bring to a boil and cook, stirring, until the liquid is almost evaporated (should only take 10-15 seconds).
5. Whisk milk and flour in a bowl; add to the skillet with salt and pepper. Cook, stirring, until the sauce bubbles and thickens, about 2 minutes.
6. Stir in asiago cheese until melted.
7. Add the sauce to the pasta; gently toss. Serve with more cheese if desired.