• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 clove garlic finely chopped
• ½ red bell pepper finely chopped
• ¼ cup celery finely chopped
• 7 ounce canned artichoke heart drained and roughly chopped
• 8 ounce cream cheese block, softened
• 1/2 cup mayonnaise
• 1 teaspoon Kosher salt
• 2 teaspoon fresh lemon juice about 1/2 lemon
• 1 dash hot sauce such as Frank's
• 2 stalk green onion thinly sliced
• 1/3 cup parmesan cheese grated
• 1/3 cup mozzarella cheese grated
• 1/2 pound crabmeat jumbo lump
• ¼ cup panko breadcrumbs

For the pita chips:

• 8 pita bread
• 2 tablespoon extra virgin olive oil
• 1 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper

• 10 piece chicken leg bone-in skin-on Or any other chicken parts you like
• 8 clove garlic minced
• 2 tablespoon dry oregano
• 2¼ teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• ¼ cup red wine vinegar
• ¼ cup extra virgin olive oil
• ½ cup pitted prunes
• ¼ cup Manzanilla green olives
• ¼ cup capers with a bit of juice
• 3 each bay leaf
• ½ cup light brown sugar
• ½ cup white wine
• 2 tablespoon Italian parsley chopped

• 4 tablespoon avocado oil
• 2 pound flank steak thinly-sliced
• 2 each white onion peeled and thinly sliced
• 2 each red bell pepper cored and thinly sliced
• 8 clove garlic peeled and thinly sliced
• 5 teaspoon fresh ginger finely minced
• 3 tablespoon extra virgin olive oil

Szechuan Sauce:

• 3/4 cup low-sodium soy sauce
• 5 tablespoon maple syrup
• 2 tablespoon chili garlic sauce
• 2 tablespoon rice vinegar
• 1 teaspoon Chinese five spice powder
• 1 teaspoon crushed red pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger

Toppings (optional):

• green onion thinly-sliced
• sesame seeds toasted
• crushed red pepper