• 2 (8-ounce) Gold Canyon Meat CO. Portion Cut Tenderloin Filet
• 2 teaspoons smoked paprika
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon garlic powder
• 1 teaspoon sumac
• 1 tablespoon salt
• 8-inch bamboo skewers

1. Slice the tenderloin into 6 thin medallions. Using a tortilla press, flatten the beef slices between sheets of parchment paper.
2. Mix all the dry spices together. Season the beef slices with the dry rub as you would for grilling.
3. Stack the slices and cut the stacks into 2-inch squares. Stack the squares and thread onto skewers.
4. Sear on a griddle pan, flattop, or grill until cooked to medium. Glaze with hibiscus molasses.

• 1 bag Four Leaf Roasters Hibiscus Berry -Herbal Iced Tea
• 2 cups hot water
• 1/4 cup sugar
• Juice of 1 lemon
• 1/4 cup tamari soy sauce

1. Combine the water and hibiscus and steep for 10 minutes.
2. Strain the tea and discard the flowers. Add the remaining ingredients.
3. Transfer to a pot and reduce until the mixture reaches a syrup-like consistency.

• 500 g Divina Gigande Beans in Vinaigrette from the Artisanal Provisions portfolio
• 100 g tahini paste
• 75 g fresh lemon juice
• 75 g extra-virgin olive oil
• 100 g cold water
• 1 clove garlic, crushed
• 15 g salt

1. Blend all ingredients in a high-powered blender until smooth.

• 2 cups bread flour
• 1 teaspoon instant yeast
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 1/2 cups Divina Gigande Beans in Vinaigrette from the - Artisanal Provisions portfolio
• 1/2 cup warm water
• 1 tablespoon olive oil Trifoglio Sauté Oil (EVOO/Avo Blend)

1. Place the warm water in a small bowl. Sprinkle in the yeast and allow it to sit until fully hydrated.
2. Place the beans, flour, salt, sugar, and olive oil in a food processor. With the machine running, add the yeast-water mixture. Process until the dough comes together into a ball.
3. Place the dough in a bowl and allow it to rest for 1 hour.
4. Preheat a flat griddle pan or large sauté pan. Divide the dough into 4 equal sections. Using a rolling pin, roll each section into a flat piece, similar to pita bread.
5. Lightly oil the pan. Cook the flatbread for 3–4 minutes per side, seasoning with Maldon salt.

• 6 Markon First Crop Tri-Color Baby French Carrots
• 1 cup cider vinegar
• 1 clove garlic, smashed
• 1/2 teaspoon chili flakes
• 1 cinnamon stick
• 1/2 teaspoon ground cumin
• 1 tablespoon sugar
• 1/2 teaspoon salt

1. Grate the carrots using a box grater.
2. Bring all remaining ingredients to a boil. Pour the hot pickling liquid over the grated carrots.