Organic, stone-ground corn meal, fresh corn, fresh red & green jalapeños and extra sharp cheddar cheese. Mexican chorizo, onions, fresh cream, cilantro, salt, pepper, chipotle powder, fresh cilantro.

Green bananas (under-ripe plantains) are peeled, bias-cut and soaked in lime water before being sauteed in ghee (substitute oil for vegan option) with hot chiles, cumin, mustard seeds, asafoetida and fresh curry leaves, then simmered in coconut milk seasoned with ginger and a French curry containing fenugreek, black pepper, turmeric, nutmeg, cardamom, cayenne, clove, onion, garlic and Himalayan pink salt. Served over vegetable stock-simmered yellow lentils with grated tomato and fresh coriander leaves and topped with slivered scallions and peppered cashews.

Maine lobster, sweet corn, scallions and parsley in a fritter batter of fresh cream, sprouted flour and pastured egg. Seasoned with sea salt and lemon pepper, served with red chili paste and fresh lime. Get the recipe at http://wp.me/pjS8J-2gx

Locally pastured pork butt and chopped yellow onions are browned in a bit of pure leaf lard, then slowly simmered for hours in a base of homemade chicken stock with roasted tomatillos, jalapeños, poblanos and garlic. Seasoned with toasted cumin & coriander, Mexican oregano, sea salt and cracked black pepper.. Read more at http://wp.me/pjS8J-2gk

A 3-pound pastured chicken from Dewberry Hills Farm is rubbed with olive oil and seasoned with sea salt and smoked black pepper, then set over a porcelain "chicken sitter" filled with extra dry Vermouth, garlic, thyme and freshly-squeezed lemon juice, accompanied by germinated brown rice with chopped onions and fresh asparagus.

Fresh broccoli and cauliflower are cut into small florets, then tossed in a mixture of coconut oil, chopped peanuts, lemongrass, kaffir lime leaves and a pinch of blonde palm sugar. Oven roasted at high heat until fork tender and partially caramelized, then served over a curry of coconut milk, galangal, red chilies, star anise and coriander. Visit us at http://ediblearia.com/

Dark red kidney beans in a curry of fresh ginger, onions, garlic, tomatoes and chilies with toasted cumin and coriander, turmeric and cilantro, served over a bed of green tea-germinated brown rice.. Read more at http://ediblearia.com/2012/01/28/vegan-rajmah/