• 2 each 4-5oz beef burger patties
• 2 tsp kosher salt
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 1 yellow onion, sliced
• 1 tbsp clarified butter
• 1 whole egg
• 1 bag potato chips
• 2 slices Tillamook cheddar cheese
• 2 tbsp ketchup
• 1 tbsp truffle oil
• 1 jar kimchi
• 2 tsp rice wine vinegar
• 2 soft brioche buns

1. Preheat a heavy bottom pan, such as a cast iron, over high heat.
2. Lay out the the burger patties. Season the patties on both sides with salt, garlic, onion and fresh cracked black pepper.
3. Place burgers in the pan and cook for about 2-3 minutes, or until the surface of the burger is charred. Flip the patties over and cook on the other side another minute.Top the patties with cheese and stack in twos.
4. Remove the burgers from the pan and set aside to rest.
5. Meanwhile, cook the caramelized onions. Add onions & clarified butter to the pan, season with salt and pepper and stir. Cook, stirring occasionally 2-3 minutes, or until onions are softened throughout and golden brown.
6. Lay out bottom buns. Place onions on the base of the burger.
7. Top with patties, ketchup, potato chips, truffle oil, rice vinegar, kimchi and top buns.

• 4 each 3-4 oz plant based "beef" patties
• 1 large tomato
• 1 cup Italian dressing
• 2 tsp kosher salt
• 1 tsp fresh cracked black pepper
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 1 bag shredded iceberg lettuce
• 1 yellow onion, sliced
• 1 1/2 cups yellow mustard
• 2 gluten free buns
• 4 slices vegan American or cheddar cheese

1. Preheat a heavy bottom pan, such as a cast iron, over high heat.
2. Toss tomato slices in italian dressing & set aside.
3. Toss the onion slices in mustard and set aside
4. Lay out the the burger patties. Season the patties on both sides with salt, garlic, onion and fresh cracked black pepper.
5. Place burgers in the pan and cook for about 2-3 minutes, or until the surface of the burger is charred. Flip the patties over and cook on the other side another minute. Top the patties with cheese and stack in twos.
6. Remove the burgers from the pan and set aside to rest. Meanwhile cook the mustard marinated onions until softened, about 1 minute each side.
7. Lay out bottom buns. Place onions on the base of the burger.
8. Top with patties, lettuce and marinated tomatoes.
9. Schmear Blais Burger sauce on the top bun and place on top of burgers.

• 1 cup vegan or non-vegan mayonnaise
• 1/2 cup ketchup
• 1 tbsp yellow mustard
• 1/2 tsp smoked paprika
• 1 tsp pickle relish
• 1/2 tsp soy sauce

1. Mix all ingredients together in a mixing bowl, set aside.

• 4 whole corn on the cobs, husked
• 1 jalapeno, deseeded & minced
• 1 green bell pepper, deseeded & chopped small
• 1 cup Mexican crema or sour cream
• 1 tsp mayonnaise
• Juice & zest of 2 limes
• 1/4 cup cojita cheese or parmesan
• 2 tsp tajin chili spice
• Kosher salt
• Fresh cracked black pepper

1. Bring a large salted pot of water to a boil. Drop cleaned corn into water and cook for about 30 seconds.
2. Remove corn and set aside to cool.
3. Once cool to touch, remove kernels from husk.
4. Toss corn with bell peppers, jalapenos, crema, mayonnaise, lime juice, zest, cheese & chili spice. Season lightly with salt.
5. Stir until incorporated.

• 1 box cooked macaroni (cooled down)
• 3 celery stalks, chopped
• 2 avocados, pureed
• 1/4 cup apple cider vinegar
• 1/4 each small yellow onion, chopped
• 1/4 cup mayonnaise
• 1 tsp mustard
• 1/2 each lemon, juiced
• 2 tsp fresh cracked black pepper
• 2 tsp kosher salt (to taste)

1. Mix all ingredients together well.

• 3 bunches black kale, shredded
• 1 bag shredded cabbage
• 2 avocados, pureed
• 2 lemons, juiced
• 1 tbsp tahini paste
• 1 tbsp champagne vinegar
• Kosher salt
• Freshly cracked black pepper

1. Mix all ingredients together. Set aside to allow dressing to soak in for at least a few minutes before serving.

• 1 bag (2lbs) marble potatoes, cooked & cut in half

For Horseradish Ranch

• 1/2 cup Kefir yogurt
• 1/2 cup mayo
• 2 tbsp bacon drippings (optional)
• 2 tsp coconut aminos (optional)
• 1/2 tbsp horseradish
• 1 tsp dried dill
• 1/2 tsp dried granulated onion
• 1/2 tsp dried granulated garlic
• 1/2 tsp dried chives
• 1/2 tsp dried parsley
• 1/2 lemon, juiced
• 1 tbsp sliced sundried tomatoes
• 2 tsp red wine or sherry vinegar
• 1 tsp black pepper
• 1 tsp salt

1. To cook potatoes, cover with cold salted water in a large pot. Bring to a boil, turn down to a simmer and cook until softened, or a knife slides easily through the potato. This should take 8-12 minutes.
2. Strain potatoes from water, allow to cool completely and cut in half lengthwise.
3. Mix all other ingredients in a mixing bowl to make dressing.
4. Top with chopped parsley.

• 2 tbsp olive oil
• 1 tsp minced garlic
• 1 tbsp minced onion
• 1 bag (12-16oz) spinach, pulsed in a food processor or chopped
• 1 jar (12- 16oz) cooked artichokes, chopped
• 1/2 tsp chili flake
• 8 oz cream cheese, or cashew cream
• 4 oz mozzarella, shredded
• 4 oz greek yogurt
• 1/4 cup pecorino romano cheese, grated

1. Heat olive oil in a pan, add garlic and onion and sweat until translucent, about 30 seconds. Season with salt and pepper.
2. Add spinach and artichokes and cook, until all spinach is wilted and the liquid has evaporated.
3. Reduce heat to low and add all other ingredients.
4. Stir until the cheese is melted and all ingredients are incorporated.
5. Spoon into bowls and serve with salt and vinegar chips, or chill for a cold dip.