To blend:

• 4 dried ancho chile softened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
• 5 dried guajillo chile softened
• 4 cup beef broth

For the beef:

• 3 tablespoon avocado oil
• 3 pound beef stew meat
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

To sauté:

• 1 yellow onion large dice
• 2 clove garlic finely chopped
• 1 jalapeno pepper finely chopped
• 2 tablespoon fresh oregano chopped
• 4 tablespoon fresh cilantro chopped, half reserved for garnish

To simmer:

• 2 tablespoon tomato paste
• 2 lime juiced
• 1 bay leaf

Optional Toppings:

• 2 each lime
• 4 each radish medium sliced
• 2 tablespoon fresh cilantro chopped

• 2 cup pearled farro
• 2 teaspoon Kosher salt
• 1 tablespoon extra virgin olive oil
• 1 pound zucchini for 10 servings 2 medium dice
• 1 each red bell pepper medium chopped
• 8 ounce white mushroom quartered
• 1 each onion sliced
• 4 clove garlic roughly chopped
• 1 teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper
• 4 pound boneless skinless chicken breast for 10 servings about 10 medium
• 4 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 tablespoon extra virgin olive oil 2 tablespoons if using 2 pans

For the creamy cilantro sauce:

• 4 tablespoon fromage blanc OR sub full-fat Greek yogurt
• 2 clove garlic minced
• 4 tablespoon fresh cilantro chopped
• 4 tablespoon extra virgin olive oil
• 1/4 teaspoon Kosher salt
• water to thin sauce if needed

For the dressing:

• 1½ tablespoon honey
• 2 tablespoon white wine vinegar
• ½ teaspoon crushed red pepper