• Poke sweet potatoes several times with a fork. Microwave for 5 minutes, turning over halfway through. Remove from microwave (use oven mitt, they will be hot!) and set aside until cool enough to handle.
• Add the shallot and garlic to a food processor and pulse a few times to rough chop,
• Rough chop the sweet potatoes with a knife and add to food processor along with black beans.
• Pulse the food processor until mixture is combined. Stir and scrape the sides with a spatula and continue to blend until all ingredients are incorporated and begins to look like a paste.
• Add spices, breadcrumbs, and egg. Pulse until combined and then stir with a spatula until all ingredients are incorporated.
• Shape into patties on a lightly greased baking sheet. (I use avocado oil.) Bake in preheated oven at 425 F for 20 minutes.
• Top with 1 slice cheese and return to the oven for about 2 minutes, or until cheese is melted. (If freezing, skip this step.)

• Heat 2 Tbsp butter and 2 tbsp of olive oil on medium heat in medium sauce pan. Saute green onion, celery, and parsley until softened, about 5 minutes. Add Worcestershire and hot sauce and cook for 1 minute more. Let cool.
• Combine remaining ingredients in a bowl and mix well. Add cooked vegetables. Refrigerate for about 30 minutes.
• Shape crab mixture into 6 patties.
• Heat remaining oil and butter in a saucepan on medium-high heat. Add crab cakes and cook about 5 minutes each side until lightly browned and internal temperature reached 165.
• Add to plate lined with paper towel. Serve warm.

For remoulade

• Combine all ingredients with a whisk.

• Preheat oven to 450 F. 
• In a large pot, bring the water and shortening to a boil.
• Once boiling, turn off heat and add flour and salt, mixing vigorously with a hand mixer until all is combined.
• With mixer on, add one egg at a time. Beat until all eggs are combined and the mixture is smooth. 
• Spoon mixture by the tablespoon onto a parchment lined baking sheet. (Alternatively you can use a pastry bag and pipe a dollop onto parchment lined baking sheet.) Leave several inches between each pastry, as they will puff up in size, more than doubling. 
• Bake at 450 for 10 minutes, then reduce heat to 400 and bake another 15 minutes until just starting to turn golden. (Bake time will vary by oven and the size of your cream puffs.) 
• Once cooled, cut each pastry shell through the middle and fill with vanilla cream. 

For the Filling

• Mix all ingredients and beat together until fluffy. 
• Fill each pastry puff with a generous amount of filling. 

• Preheat the oven to 375 degrees. Butter and flour a 9-inch round springform pan, tapping out the excess flour.
• Place the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 3 minutes, until light and fluffy, scraping down the bowl with a rubber spatula. With the mixer on medium low, add the eggs, one at a time, scraping down the bowl and mixing until smooth. Add the ricotta, sour cream, vanilla, and lemon zest and mix until combined. Don’t worry; the ricotta will make it look lumpy.
• In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter, mixing just until combined. Pour the batter into the prepared pan and smooth the top. Arrange the figs on the cake, cut sides up, in snug but not -overlapping concentric circles. Sprinkle with the turbindo sugar and bake for 35 to 45 minutes, until the top is lightly browned and a toothpick inserted in the center comes out clean.
• Allow the cake to cool in the pan on a baking rack for 15 to 20 minutes, transfer to a cake plate, and serve warm with crème fraîche on the side.

• Toast the bread cubes in a pan on medium heat until all sides are lightly toasted, about 5 minutes. Add to a large bowl.
• Meanwhile, cut the tomatoes into large slices and add to the bowl.
• Slice the shallot in thin slivers and add to the salad.
• Add arugula.
• In a measuring cup, mix the oil, vinegar and a pinch of salt and pepper. Add into salad and toss to combine.
• Add shaved parmesan and flaky salt to the top and serve.

• Bring a large pot of salted water to a boil. Cook pappardelle al dente, about 7 minutes. Reserve some of the pasta water.
• Meanwhile, in a deep skilled, heat the olive oil. Add the garlic and zucchini. Add salt, pepper, and red pepper flakes. Sauté on medium heat until soft, stirring occasionally.
• Add cooked pasta into the vegetables. Add parmesan and stir. Add 1/4 cup of the pasta water and stir to combine. Add more of the pasta water as needed.
• Plate the pasta and top with 1/2 ball of the burrata. Finish with a light drizzle of olive oil and a pinch of sea salt.

• Preheat oven to 425 F. Line a baking sheet with parchment paper, set aside.
• In a large bowl mix together flour, sugar, baking powder, baking soda, salt, pepper, paprika and garlic powder.
• Add butter and cut into mixture using a pastry cutter or fork until mixture resembles coarse meal. (I sometimes find it easier to just mix with my hands.)
• Add in cheddar cheese, chopped scallions, and chives and mix to combine.
• Mix together milk and yogurt. Add to the dry mixture and stir with a wooden spoon until mixture comes together and dry ingredients are all incorporated. (Again, it may be easier to use your hands.)
• Roll dough into about a 4-in ball and place on parchment-lined baking sheet. Lightly flatten with your hand. Continue with remaining dough, spacing evenly apart.
• Bake until tops just begin to turn golden, about 12 - 14 minutes.

Make the Crust

• Place an oven rack in the center of the oven and preheat to 350°F. Line an 8-inch square pan (or similar size) with parchment paper, allowing excess to hang over the sides. 

  Melt 1 stick of the butter in the microwave or in a saucepan. In a food processor, pulse the graham crackers and 1/4 cup of the brown sugar until the mixture resembles fine bread crumbs. Add the melted butter and blend until all combined. Spread the mixture into the bottom of the prepared pan, pressing into an even layer. 

  Bake for 10-12 minutes or until edges of the crust are golden brown. Cool at room temperature for 10 minutes. (If in a hurry, place in the fridge to cool.)

Make the Caramel Layer

• In a saucepan, combine half of the heavy cream (1/2 cup), remaining butter (1 stick), and remaining brown sugar (1 1/2 cups), along with 1 tablespoon of water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240°F, about 5-7 minutes. 

  Remove from heat and carefully pour caramel over the cooled crust. Cool and set at room temperature (about 30 minutes). 

Make the Chocolate Layer

• Combine chocolate chips and remaining heavy cream (1/2 cup) in a double boiler, or in heat-proof bowl over simmering water. (Make sure the bowl does not touch the water.) Stir until the chocolate is melted and smooth, about 3 minutes. 

  Whisk in the espresso powder and stir until combined. Pour chocolate mixture over the cooled caramel layer and smooth the edges with a spatula. Allow chocolate to harden at room temperature, 1-2 hours. (Can place in fridge to speed up the process.) After an hour or so, top with sea salt. 

Cutting & Serving

• After cooled and set, lift the bars out of the pan using the parchment paper. Run a sharp knife under hot water and carefully cut into 1 inch squares. Store in airtight container in fridge. 

  Before serving, allow the bars to come to room temperature, or about 1-2 hours. 

• Sautee onion, garlic, and sweet potatoes in olive oil. Sprinkle with salt and pepper. Once onions start to turn translucent, add bell pepper. Cook for one minute more and then add all spices, tomatoes, and tomato sauce. Let simmer on low for 30 minutes.
• Taste and add more spices if necessary. Add beans and corn. Cook for 30 minutes more.
• Serve with diced avocado.