It’s a rollicking recipe episode filled with gnudi and spatchcocking. We’re happy to share a couple of recipes: 

Sage Gnudi and Butternut Squash Coulis:  
Vegan Ham 
Macaroni and Cheese  
Dry-Brining  

Roz’s Tortilla Soup
SOUP

2 tbsp olive oil
7 ounce can La Costena chipotle peppers in adobo sauce (warning: this makes it super spicy, I use half and it still has kick!)
3 cups chopped fresh tomatoes
1 onion, cut into chunks
1 large clove of garlic
6 cups chicken stock
2 cups water
1 1/2 pounds cooked chicken
1 30 ounce can black beans
1 30 ounce can garbanzo beans
1 30 ounce can kidney beans
1 16 ounce bag frozen corn

TO SERVE

Sopa (Mexican rice)
sour cream
grated cheese