• 4 tablespoon extra-virgin olive oil
• 2 red onion medium chopped
• 2 red bell pepper large chopped
• 4 carrot medium chopped
• 4 stalk celery chopped
• 1 teaspoon Kosher salt divided
• 8 clove garlic pressed or minced
• 4 tablespoon chili powder
• 4 teaspoon ground cumin
• 3 teaspoon smoked paprika
• 2 teaspoon dried oregano
• 56 ounce canned diced tomatoes with their juices
• 60 ounce canned black beans rinsed and drained
• 30 ounce canned pinto beans rinsed and drained
• 4 cup vegetable broth
• 2 bay leaf
• 4 tablespoon fresh cilantro
• 2 teaspoon red wine vinegar

Optional garnishes:

• fresh cilantro
• avocado sliced
• tortilla chips check label for GF
• sour cream skip for dairy free and vegan
• grated cheddar cheese skip for dairy free and vegan

• 8 tablespoon European style unsalted butter divided
• 3 shallot ½ cup finely chopped from 2-3 large shallots
• 1 ¼ cup Cabernet Sauvignon
• 3 cup beef broth
• 6 sprig fresh thyme
• 2 ¼ teaspoon Kosher salt divided
• ⅙ teaspoon freshly ground black pepper
• 1 teaspoon granulated sugar
• 2 tablespoon all-purpose flour
• 4 pound center-cut Prime beef tenderloin roast
• 1 teaspoon freshly ground black pepper
• 2 tablespoon avocado oil or any high heat cooking oil you prefer

For deglazing the pan:

• ¼ cup beef broth

• 16 ounce bowtie pasta or other pasta of choice
• 10 ounce jarred sun dried tomato strips in oil
• 1/3 cup extra virgin olive oil more or less if needed
• 3 cup rotisserie chicken shredded, packed, for 10 servings 1 whole chicken
• 3 cup cherry tomatoes halved
• 5 ounce baby spinach
• 2 small red onion finely sliced
• 2 teaspoon Italian seasoning
• 6 ounce feta cheese crumbled

Dressing:

• 2/3 cup oil from jarred sun dried tomatoes make up difference with extra virgin olive oil
• 4 tablespoon white wine vinegar
• 2 clove garlic minced
• 2 teaspoon Dijon mustard
• 2 teaspoon granulated sugar
• 2 teaspoon Italian seasoning
• 1 1/2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper