Dark Chocolate Mint Chip Cookies


  • 2 cups (12 oz) Dark Chocolate chocolate chips
  • 1/2 cup butter
  • 1 1/2 cups whole wheat white flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 3 large eggs
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 2 cups (12 oz) Guittard Green Mint Chips


Preheat oven to 350F

In top of double boiler over low heat, melt dark chocolate chips and butter, stirring constantly until smooth. Set aside to cool. In a small bowl, combine flour, baking soda, and salt. Set aside.

In a large bowl, beat eggs, sugar, and vanilla until light. Blend in melted chocolate, then dry ingredients. Stir in green mint chips and chill for 10-15 minutes or until stiff. Drop by well-round teaspoonfuls onto ungreased cookie sheets.

Bake 8-10 minutes, cookies will be soft in centers but will harden as they cool.

Bison Steak Salad with Fall Squash

Serves: 2

Time: 40 minutes


1 Bison Steak
Steak Rub – or just salt and pepper
5 cups Spring Mix Salad
½ Jicama, chopped
1 avocado
1 delicata squash, de-seeded and chopped
1 beet, peeled and chopped
1 red onion, sliced
1 Tbsp avocado oil
Salt and Pepper to taste
4 Tbsp Balsamic Dressing


Chop onions, beets, and squash. Toss in avocado oil, salt and pepper and roast for 40 minutes at 400 degrees.

Heat a cast-iron pan over medium high heat with avocado oil. Dry rub the Bison Steak with salt and pepper. Sear and cover in the cast iron pan, 5 minutes each side or to medium well.

In a medium bowl toss salad mix with jicama, and top with avocado.

Layer the roasted root vegetables, salad and steak. Drizzle with balsamic dressing.