It’s a rollicking recipe episode filled with gnudi and spatchcocking. We’re happy to share a couple of recipes: 

• Sage Gnudi and Butternut Squash Coulis:  
• Vegan Ham 
• Macaroni and Cheese  
• Dry-Brining  

Roz’s Tortilla Soup

SOUP

• 2 tbsp olive oil
• 7 ounce can La Costena chipotle peppers in adobo sauce (warning: this makes it super spicy, I use half and it still has kick!)
• 3 cups chopped fresh tomatoes
• 1 onion, cut into chunks
• 1 large clove of garlic
• 6 cups chicken stock
• 2 cups water
• 1 1/2 pounds cooked chicken
• 1 30 ounce can black beans
• 1 30 ounce can garbanzo beans
• 1 30 ounce can kidney beans
• 1 16 ounce bag frozen corn

TO SERVE

• Sopa (Mexican rice)
• sour cream
• grated cheese

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