• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 Tbsp brown sugar
• 1 cup buttermilk

• 1/4 cup sour cream
• 1 egg
• 1 Tbsp vegetable oil
• 1 tsp vanilla
• 1 cup fresh blueberries
• 1 tsp orange zest

1. In a large bowl combine flour, brown sugar, baking powder, baking soda, and salt.
2. In another bowl whisk together buttermilk, sour cream, egg, oil, and vanilla until smooth.
3. Pour liquid mixture over dry mixture and whisk until smooth.
4. Gently fold in blueberries and orange zest.
5. Heat a lightly oiled griddle or frying pan over medium high heat.
6. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
7. Brown on both sides and serve hot. Flip over when pancake batter begins to bubble.

• 1 large carrot, peeled and shredded
• 3 cups shredded cabbage
• 3 cups shredded romaine lettuce
• 1 small red bell pepper, thinly sliced
• 2 Tbsp fresh mint leaves, chopped
• 1/2 cup shelled peanuts
• 1 Tbsp sesame seeds

Dressing:

• 1/4 cup vegetable oil
• 2 Tbsp sesame oil
• 3 Tbsp soy sauce
• 3 Tbsp rice vinegar
• 1/2 tsp sugar

1. Mix all salad ingredients together in a large bowl.
2. Mix all dressing ingredients together in small bowl and stir well.
3. Toss with dressing just before serving.

• 6 medium red potatoes
• 1 Tbsp olive oil

• 2 Tbsp steak rub

1. Clean the potatoes and cut them into small bite size pieces.
2. Place in a metal baking dish or tin foil and cover with oil (feel free to use more oil if potatoes still look dry).
3. Cover potatoes in seasoning making sure to spread it evenly over the potatoes (again if you think that they need more seasoning, cover to your taste)
4. Bake at 400 degrees for 60 minutes or until crispy.

• 1/3 cup sour cream
• 2 Tbsp dill
• 3 Tbsp milk
• 2 tsp lemon juice
• 3/4 tsp salt, divided
• 1 Tbsp extra-virgin olive oil
• 1 clove garlic

• 1 cup chopped zucchini
• 1 cup chopped mushrooms
• 1 cup chopped green beans
• 1 cup corn
• 1 cup ricotta cheese
• 1/2 cup shredded Cheddar cheese
• 1/4 cup chives (optional for garnish)

1. Stir sour cream, dill, milk, lemon juice, and 1/4 teaspoon salt in a small bowl until combined. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat.  Add garlic and heat for 3 minutes.   Add zucchini, mushrooms, green beans, and corn and cook, stirring, until beginning to brown, 6 to 8 minutes.
3. Reduce heat to low; stir in ricotta, shredded cheese, the remaining 1/2 teaspoon salt, and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Remove from the heat.
4. To roll crepes, place one shell on a piece of parchment paper. Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe. Use the paper to help you gently roll the crepe around the filling. Place the crepe seam-side down on a plate. Serve each crepe topped with 2 tablespoons of the reserved sauce and chives, if desired.