• Place the frozen açai puree, banana, and berries in a high-speed blender and puree until smooth like sorbet, adding almond milk slowly and sparingly to avoid a runny consistency. Use the plunger tool if the mixture gets stuck.
• Pour into a bowl, top with your favorite toppings (below), and serve, or transfer to an airtight container and freeze until ready to serve.

Original Gangster

• Top an Açai Bowl recipe with sliced banana, sliced strawberries, fresh blueberries, coconut shavings, and a drizzle of honey.

Go Nuts

• Top the Açai Bowl recipe with granola, sliced banana, hemp seeds, bee pollen, nuts of choice, and drizzles of peanut butter and honey. 

Green Goliath

• Add a handful of fresh spinach or kale and organic plant-based protein powder to the Açai Bowl recipe and blend to combine. Top with to fresh fruit, coconut shavings, and dried goji berries.

• Salt the chicken with 1 teaspoon of salt 1 to 3 hours prior to cooking and reserve in the refrigerator until 10 minutes before cooking.
• Preheat the broiler. Put the chicken, skin-side up, on a rimmed sheet pan and place it under the broiler, 3 to 6 inches from the heat (depending on the intensity of your oven), to brown and crisp the skin, about 10 minutes, rotating the pan a few times for even browning. Turn the oven temperature down to 250°F and cook for 25 minutes.
• Cut the chicken into entrée-size pieces, transfer to a platter and prepare to be blown away.

• Preheat the oven to 350°F. In a large bowl, combine the 3 tablespoons olive oil, salt, Dijon mustard, and pepper. Add the halibut, coat evenly, and marinate for 5 minutes.
• Remove the halibut from the marinade and dredge each fillet in sweet rice flour.
• Heat a large sauté pan over medium-high heat. Add the 4 teaspoons olive oil. When the oil is very hot, sear the fish on all sides, about 6 to 8 minutes total, then put the pan and fish, skin-side down, in the oven, and finish cooking, about 5 minutes. Transfer to a plate and reserve.
• Meanwhile, cook the green beans in boiling water until al dente, about 2 to 4 minutes.
• Carefully wipe the pan clean with a paper towel and return it to the stovetop over medium-high heat. Add the butter and hazelnuts. When the butter turns chestnut brown, about 3 to 5 minutes, add the lemon juice. Add the green beans and toss to coat. Divide the fish and green beans among 4 dinner plates, drizzle the brown butter and hazelnuts on top, garnish each with a lemon wedge, and serve.

• In a large bowl, toss the onion with the lemon juice and a pinch of salt. Let marinate for at least 10 minutes.
• Remove the tough outer layer of the fennel bulbs. Using a mandoline or a sharp knife, thinly slice the bulbs crosswise.
• Add the fennel, cabbage, carrot, parsley, and dill to the bowl of marinated onion. Sprinkle with 1 teaspoon salt and lightly massage the mixture with your hands for about a minute to wilt the cabbage a bit. Let the slaw rest for 15 minutes, discarding any liquid that collects in the bowl.
• In a small bowl, whisk together the horseradish and vinegar, then whisk in the olive oil. Toss the slaw with the vinaigrette and the mayonnaise and serve.

• Heat the oil over medium heat in a sauté pan. Add the cumin, garlic, onion, and pepper and sauté for 1 to 2 minutes, stirring constantly to ensure the garlic and onion do not brown. Stir in the turmeric, tomato, and a pinch of salt. Then add the chard. Saute for 6 minutes or until the greens are tender. Add 2 tablespoons of water if the greens start to dry out. Squeeze the lime juice onto the greens and add more salt, if desired. Remove the pan from the heat and set aside.
• Preheat the broiler and place an oven rack in the center position. Place two papads at a time on the rack and toast quickly and evenly, rotating often with tongs. Watch vigilantly, holding the oven door ajar to look for tiny golden bubbles evenly popping on the surface. Once toasted, cool the papads and gently break them into 2-inch-square pieces. Spoon a small portion of the spiced greens directly on top of each of the papads and serve immediately.

• Preheat the oven to 275ºF. In an 8-inch square baking dish, mix together the oil, orange zest, garlic, oregano, red pepper flakes, and 2 teaspoons salt. Add the pork and massage all over with the rub. 
• Cover the dish tightly with aluminum foil and roast for 3 hours, flipping the pieces after 11/2 hours. Remove from the oven and let rest until cool enough to handle.
• Preheat the broiler when ready to serve. Line a rimmed baking sheet with aluminum foil. Transfer the pork to a plate. Skim and reserve 3 tablespoons of fat from the baking dish. Shred each chunk of pork into a few thick pieces, spread the meat on the prepared baking sheet, drizzle with the reserved fat, and broil until the edges are crisped and lightly browned, 4 to 5 minutes. Season with salt and serve. 

• Preheat oven to 325F. Place oven rack in the middle of the oven.
• Heat a 10-inch stainless steel or cast-iron pan over medium-high heat. Add the olive oil, shallot, leek, garlic, 1/4 teaspoon of salt, and the chili flakes. Cook stirring occasionally until tender and caramelized, about 5 to 7 minutes.
• Add the kale and another 1/4 teaspoon of salt. Stir everything together and add the apple cider vinegar. Cook until the kale is wilted, about 3 minutes.
• Using a spoon, make 4 nests and carefully crack the eggs into each cavity. Season the tops of the eggs with the remaining salt and scatter the smoked salmon in the pan. Bake for 10 minutes, or until the whites are set and the yolks are soft. Remove the pan from oven, garnish with the herbs, radishes, salt, and pepper to taste, and serve.

• Preheat a large cast-iron pan over medium-high heat for 5 minutes.
• In a small bowl, whisk together 2 tablespoons of the olive oil and the capers, lemon juice and zest, and chopped herbs.
• In a large bowl, toss the broccolini with 1 tablespoon of the remaining olive oil and the salt, cumin, and chili flakes.
• Working in batches, if necessary, place the broccolini in the hot pan in one single layer. Cook for 2 minutes, untouched, until slightly charred, then, using tongs, flip broccolini over. Cook for another 2 minutes; remove onto a plate.
• Add the remaining 1 tablespoon olive oil to the pan and cook the eggs until the whites are crispy and yolks runny. Season the yolks with a bit of salt.
• Warm up the tortillas if needed, then place two each on four dinner plates. Top each with a fried egg, a few charred broccolini, and the caper dressing.

• Stir all ingredients together in a large bowl and knead until a soft dough forms. Roll the dough into a log that is about 2 inches thick and cut into 8 equal pieces. Roll each piece into a ball and keep them all covered with plastic wrap or a clean cloth until ready to use. If the dough gets too dry and crumbly, kneed in more water and reshape.
• Roll each ball between two pieces of parchment paper into 1/8-inch-thick disks (5 to 6 inches in diameter). Alternatively, you can use a tortilla press.
• Heat a large cast-iron pan over medium-high heat and cook tortillas until blistered and puffed up, about 1 to 2 minutes on each side.

• Preheat oven to 400°F. On a rimmed baking sheet, toss potatoes and artichoke hearts with 2 tablespoon olive oil, 1/4 teaspoon salt, and a grinding of pepper. Arrange vegetables cut-side down in a single layer, spacing them apart and roast until slightly tender and a bit golden, 12 to 15 minutes, tossing once halfway through cooking.
• Meanwhile, heat a large sauté pan over medium-high heat. Pat the chicken dry and season all over with ½ teaspoon salt, and ¼ teaspoon pepper.
• Add 1 tablespoon oil to the hot pan to coat, then add the chicken breasts skin-side-down. Let cook undisturbed until the skin is crispy and dark gold, 5 to 7 minutes. When the skin easily pulls away from the pan, flip and cook on the other side for 2 to 3 minutes.
• Transfer the chicken, skin side up, in one layer to the baking sheet with the vegetables, reserving the saute pan. Add the asparagus, thyme, remaining 1 tablespoon oil and ½ teaspoon salt and a few grinds of pepper. Roast until vegetables are tender and deep golden and chicken is cooked (no longer pink inside and with an internal temperature of 165ºF), 15 to 16 minutes.
• Meanwhile, add the chicken stock to the skillet and bring to a boil over high heat. Cook, stirring occasionally and scraping up any brown bits from the bottom of skillet, until the broth is reduced by two thirds, 6 to 7 minutes. Reduce the heat to medium-low and stir in the cream, parsley, and 1 teaspoon lemon juice. Cook, stirring, until sauce thickens to a creamy sauce, a few minutes more. Season to taste with salt and pepper; keep warm.
• Transfer the chicken to a cutting board and let the chicken rest for 3 minutes. Slice each breast into 4 to 5 slices. Divide roasted vegetables between serving plates, squeeze the remaining lemon juice over the vegetables. Add the sliced chicken, spoon over the cream sauce, and serve.