Black bean, jalapeno and corn chowder; walnut, acorn squash and kale empanada with mango salsa and taco salad; banana and avocado brulee

Black bean, jalapeno and corn chowder ( soup stock, white potato, sweet potato, garlic, ginger) garnished with cilantro and chili powder. Corn chowder is very common in Illinois, although it usually have other vegetables instead of black beans.

Walnut, acorn squash and kale empanada (vidalia onions, garlic, ginger, nutritional yeast, turmeric, sea salt, black pepper) with mango salsa and taco salad (I didn't make the salad or the salsa, but both were very good and went really well with the richness of the empanada). I ground the walnuts and roasted squash and then minced the kale and onions to make a sort of cheese and kale filling. With the squash added, the texture was very light and creamy (surprisingingly so).

Banana and avocado brulee (walnuts, agave syrup, vanilla, pinch of sea salt).