Ruth Rodriguez

pork ribs, I like to use baby back ribs • large handfuls of Cilantro, coarsely chopped • Serrano or 2 Jalapeño chiles • medium sized tomatillos • Salt • Olive oil • large yellow or white onions, chopped any way you like • large garlic cloves, finely minced • big handfuls of Purslane, coarsely chopped • small red potatoes, quartered

orzo pasta • asparagus stems, diced • medium shallots, chopped • garlic, minced • virgin olive oil • artichoke hearts marinated in oil, drained & rinsed • julienne cut sundried tomatoes • salt for boiling water • fresh lemon juice • lemon zest • rice vinegar, unseasoned • virgin olive oil •

large Granny Smith Apples, peeled, sliced and in a bowl • Cinnamon/ sugar mixture for apples, filling, and topping • sugar • cinnamon • Bread • warm water • active dry yeast • eggs • sugar • sour cream • unsalted melted butter • salt •

eggs • vanilla • salt • baking soda • A/P flour • Almond Flour • Maple Syrup or Agave Sweet • Coconut oil