Chili Directions:

1. Preheat the oven to 350 and make the Mustard Rosted New Potatoes.
2. Into the work bowl of your food processor, place the garlic, onion, ancho chili, chipotle, cumin, onion powder, porcini, vinegar, and sugar. Blend until well incorporated into a paste. In a large skillet (one with a lid that fits) over high heat, add the canola oil.
3. Once the oil starts to shimmer, add the paste from the food processor. Cook the paste for 10 minutes, stirring consistently until all of the liquid has evaporated and the color is a deep red. Add the beans, tomatoes, green pepper, liquid smoke, and salt and pepper to taste.
4. Cover and cook for 30 minutes, stirring occasionally.
5. Pour chili over Mustard Rosted New Potatoes, cover loosely with foil, and return to the oven for another 30 minutes. Remove foil, top with cheddar, and garnish with sour cream and chives.

*Here is a great rule of thumb when using chipotle chills from a can: one chili = hot, two = medium hot, and three = very hot if you are making a recipe that will feed four people. Just remember, they are jalapeño chili peppers, so treat them accordingly. (We used 3 in this dish because we're pretty fireproof.)

Potato Directions:

1. Toss the potatoes, canola, mustard, salt, and pepper together in a medium cast-iron skillet.
2. Into a preheated 350 degree oven, place the skillet for 30 minutes or until potatoes are tender.

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Socca Directions:

1. Mix all ingredients with a whisk so there are no lumps. Batter should be thinner than pancake batter. Set mixture aside for at least 10 minutes.
2. Heat a cast-iron skillet on medium heat. Using a silicone pastry brush, coat the surface of the skillet with about a teaspoon of olive oil.
3. Pour about 1/4 cup of batter into the skillet and keep your eye on it.
4. Once the surface appears dry (about 2 minutes), use a metal spatula to flip it. Allow it to cook for another 2 minutes.
5. Repeat until all batter has been used.

Creamed Arugula Directions:

1. Blanch arugula in super-salty water for a few seconds. Rinse and squeeze out any excess water.
2. In a medium skillet over medium heat, sauté garlic in a tablespoon of olive oil until toasted.
3. Add the blanched arugula, egg, cheese, and about 2 tablespoons of water or milk. Mix vigorously until the egg has cooked through.
4. Add salt and pepper to taste. Remove from the heat and set aside.

Artichoke and Pine Nut Ragout Directions:

1. In a large skillet over medium high heat, sauté shallot in 3 tablespoons olive oil until translucent. Add the wine, sugar, and salt.
2. Reduce mixture until thick and syrupy.
3. Add the remaining ingredients and cook until heated through. (For this ragout, you do not want the vegetables to break down as they would in a tomato sauce.)
4. To assemble, spread creamed arugula on one side of the socca. Fold socca into quarters and place onto the plate. Top with ragout and grated parmesan.

*Make it vegan by leaving the egg and cheese out of the arugula*

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Grilled Eggplant Bahn Mi Sandwich Directions:

1. Preheat your oven to 350 degrees. Make the Do Choa, Shiitake Mushroom Paté, and Grilled Eggplant according to the recipes.
2. In a 350-degree oven, warm the baguettes so the outside of them is nice and crispy. Split the baguette down one side and leave the other side intact (like a hinge). In a small bowl, combine the mayonnaise and sriracha to make sriracha mayo.
3. Start assembling the sandwiches by spreading the sriracha mayo on the top and the paté on the bottom.
4. Continue by adding eggplant, cucumber, hot pepper slices, sliced green onion, Do Chua, and garnish with cilantro leaves.
5. Add sea salt to taste. Cut each sandwich in half and serve with lime wedges.

Do Chua Directions:

1. Thinly slice carrots and radishes using a mandolin or sharp knife.
2. Place vegetables into a 1/2-pint mason jar. In a small pan over high heat, bring the water, vinegar, salt, and honey to a boil.
3. Remove from heat and carefully pour over the vegetable in the jar.
4. Place the lid on the jar and place in the fridge until ready to serve. (Makes 1/2 pint.)

Shiitake Mushroom Paté Directions:

1. In a large frying pan over high heat, add the olive and sesame oil. Once the oil starts to shimmer, add the shiitake mushrooms and shallots. Allow mushrooms and shallots to pick up plenty of color from the pan before stirring; this gives your paté a deep flavor.
2. Cook mushrooms for a total of 2 minutes.
3. Deglaze the pan with 1/2 cup water and transfer the contents of the pan to your food processor.
4. Add the soy sauce, cocoa powder, and cracked black pepper. Blend until very smooth. Place pâté in a bowl and in the fridge until ready to serve. (Makes about 1 cup.)

Grilled Eggplant Directions:

1. Preheat your outdoor grill to high -- or if a grill isn't available, use a cast-iron grill pan. Using a vegetable peeler, remove 1/2 of the eggplant skin in long strips.
2. Slice eggplant into 1/2-inch rounds and place onto a rimmed baking sheet. In a small mason jar or bowl, combine the soy sauce, sesame oil, and rice vinegar and shake it up to emulsify. Brush both sides of each eggplant slice with the mixture and add cracked black pepper to taste.
3. Grill eggplant slices for 3 to 4 minutes per side or until well-marked by the grill grates. Remove and wrap slices in aluminum foil until ready to serve.

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