Pie Crust

• FIrst! cut your butter into small cubes and put back in refrigerator to keep cold.

  Whisk flour, sugar and salt in a large bowl.

  Add the butter cubes and using a pastry cutter or your fingertips (my favorite), cut or rub butter and flour mixture together until resembles coarse meal.

  Sprinkle about 6 Tbs.of the cold water all around and keep mixing until dough looks "shaggy" . Add just enough additional water so that mixture holds its shape and forms a soft dough.

  Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and place in refrigerator, for at least an hour before rolling out.
• Lightly flour a sheet pf parchment paper and roll out one disc to 12-14" diameter and about an 1/8" thick.

  Transfer dough to pie plate and carefully press it into plate,leaving about and inchof hang over.

• Preheat ovent to 425°.

  Take Puff Pastry from freezer and let thaw on counter, then return to refrigerator until ready to use.
• Halve and pit peaches, then cut into slices. Thinner is really pretty on a tart but can be difficult to hold shape. I try to get about 1/2".

  Toss peaches with 2 tablespoons of the sugar and let sit for 30-60 minutes.
• Unfold pastry onto a piece of parchment paper. use a rolling pin to smooth and stretch, slightly. Use a fork to prick holes all over dough.

  Beat together, slightly, the egg and a tablespoon of water.

  Use a pastry brush and brush the egg wash around all edges of the puff pastry. Make a about 2-3" border all the way around. Leave the center plain. Sprinkle a tablespoon of the sugar on edges and slide parchment paper with dough on it onto a baking sheet. Set back in refrigerator while working on peaches.
• To the bowl that already has the peaches add the zest of half the lemon and 1 Tablespoon of fresh lemon juice. Add the remaining sugar and the salt. Toss to combine.

  Remove pastry from fridge. Spread 1/4 cup, or more, of the tahini onto the puff pastry. Leave a 1" border.

  Strain the peaches, gently, reserve the juices. Arrange the peach slices on the puff pastry. Be careful to respect the borders.
• Bake tart in oven for 15-20 minutes. Check periodically, the puffed edges can burn quickly. If they do start to burn cover with foil.

  While tart is baking, pour juices into a small saucepan and reduce by half. If you don't have enough juices you can add a little bit of apple juice or water.
• Remove tart from oven and let cool, slightly.

  When just ready to serve, drizzle reduced juice and up to 1/4 cup of additional tahini over the top. Cut and serve.

  Garnish with fresh tarragon or basil leaves.

Cake

• Preheat oven to 350°

  Prepare 2 or 3 round cake pans with butter, flour and parchment paper.
• In the bowl of a stand up mixer, fitted with whisk, beat shortening, until fluffy.

  Gradually add sugar, then eggs, one at a time, Slow speed and stir in food colorng and vanilla.
• In a medium bowl, whisk together flour, salt and cocoa powder.

  In another bowl combine buttermilk, vinegar and baking soda. don't be alarmed, it will bubble up.
• Alternating with buttermilk mixture, add flour mixture to shortening. Start and finish with dry ingredients. Do not over work. Use a spatual to fold in last bits of dry. This is where red velvet cake gets tough.
• Pour into prepred cake pans and bake for 25-35 minutes. You want your tester to have just a few crumbs.

Cream Cheese Frosting

• Beat cream cheese and butter together until flufft and combined.

  Stir in vanilla.

  Gradually beat in confectioners' sugar until well combined.

  Frosting spreads easier when still soft. Frost cake immediately and refrigerate to set-up before serving.

• Preheat your oven to 425°. In medium bowl, stir together the 4 Tbs. olive oil, lime zest and juice, chipotles, cumin, about 1-1/2 tsp. salt and 1/4 tsp. pepper and smoked paprika.Toss chicken in marinade and set aside to marinate while prepping the rest of the recipe.
• On a sheet pan toss the pepper and onion with remaining 2 Tbs. olive oil, 1/2 tsp. salt and pinch pepper.
• Remove chicken from marinade and place on another sheet pan. You don't want it swimming in the marinade but don't be afraid of it. Discard remaining marinade.Roast veggies and chicken in oven until cooked through and soft, 15-20 minutes.
• Remove chicken from oven and set aside. Turn broiler on and move sheet pan with veggies close to broiler. Broil for just a few minutes to get a nice char on it, 2 - 5 minutes. On a lower rack place tortillas right on the rack for a minute or two, to warm. Flip them once then wrap in a foil to keep warm.
• Layer veggies with chicken on a serving platter and serve with warm tortillas and toppings. I like avocado, salsa, beans, cheese and sour cream. I also love to serve extra lime wedges, on the side.

• You can use the peppers, either raw or roasted. To roast: Preheat broiler. Line a baking sheet with foil, leave an extended edge. Place whole peppers, in a single layer, on the foil and place baking sheet about 6" from broiler. Broil until lightly charred, using tongs to rotate peppers until all sides are charred. Draw foil around peppers and remove from oven. Close foil packet for 5 minutes or so. Once the peppers are cool enough to touch, peel peppers and discard seeds. Slice ninto 1/4" strips.
• Blanch asparagus until just tender (al dente). You can do this step before or after you cut into 1" pieces. Set aside.
• Make the dressing: In a large bowl, whisk together garlic, lemon juice, oregano, basil and salt& pepper. Whisk in olive oil, slowly. Taste and adjust seasoning.
• Add greens to salad dressing bowl and toss, slightly. Add in garbanzo beans, pepper strips and olives, toss well. Add asparagus and toss gently. Sprinkle feta cheese on top and plate to serve.