Place the olive oil in a medium skillet over medium-high heat. Add the onion, celery and garlic. Reduce the heat to medium and cook, stirring frequently, until the onion has softened slightly. Add the ground beef.
Cook until the beef is browned and add the tomato paste, water, salt, pepper, tarragon, thyme, bay leaves, oregano and sage.
Reduce the heat to medium-low and cook, stirring occasionally, until the liquid has reduced to about 1/2 cup and the sauce is thickened.
Place the oil in a sauce pan over medium heat.
When the oil is hot slowly add the flour and whisk until blended.
Add the chili powder and cook for about one minute.
Slowly add the stock, whisking continuously.
Add the tomato paste, oregano, cumin, cayenne, salt, honey, and Worcestershire sauce.
Simmer for about 10 minutes.
Serve.
Grate the cucumber. Place it in a bowl with the yogurt, oregano, green onion, salt and pepper. Chill.
Place the pumpkin seeds, jalapenos, cilantro, parmesan, water, lemon juice, liquid from the jalapenos, and olive oil and purée until smooth.
Chill until ready to serve.
Place the chilies, ketchup, maple syrup and chicken stock in a blender or mini-chopper and puree until smooth.
Heat the canola oil over medium heat and add the garlic and red onion. Cook gently for about ten minutes until the onion just begins to turn brown, then add the chipotle puree.
Add the salt, pepper and allspice. Cook for about 20 minutes until it begins to thicken.
Remove from the heat and add the lime juice and cilantro. Stir well and chill.
Grate the cucumber. Place it in a bowl with the yogurt, capers oregano, green onion, salt and pepper. Chill.
To peel tomatoes, heat 4 quarts of water over high heat until it begins to boil. Reduce the heat until the water is just shivering.
Place the tomatoes in the water a few at a time. After no more than 60 seconds, remove the tomatoes. When they have rested for about 60 seconds the skins will slip off easily. Place the skins in a bowl. Repeat until all of the tomatoes have been skinned.
Chop the tomatoes coarsely.
Place the oil in a large skillet and heat over a medium-high heat. Reduce the heat to medium and add the garlic. Cook gently for about 3 minutes. Do not allow the garlic to turn brown.
Add the onions and cook until they are translucent. Stir frequently and do not allow them to brown.
Add the tomatoes and stir well. Place the tomato seeds and skins in a fine mesh strainer and strain the juice into the pan by pressing on the pulp. Cook the tomatoes until they are soft (about an hour).
Remove from heat, add the salt and puree until smooth, using a stick or conventional blender.
Place a large sauce pan and heat over a medium-high heat.
Add the olive oil and swirl to coat the bottom of the pan.
Add the onions and cook until they are translucent.
Stir frequently and do not allow them to brown.
Reduce the heat to medium and add the garlic.
Cook for about 2 minutes.
Add the tomatoes, oregano, basil, marjoram, thyme, and water and reduce the heat to medium low.
Simmer for 40 minutes. Stir occasionally.
Remove from heat, add the salt and puree until smooth with an immersion or conventional blender.
Reheat gently before serving.
Combine the reduced-fat peanut butter, chicken stock, reduced-fat coconut milk, low-sodium soy sauce, rice vinegar and Tabasco in a small bowl. Whisk until smooth. (This can be made up to 48 hours in advance and refrigerated).
Combine the mayonnaise, relish, capers, vinegar, minced shallots and minced parsley.
Blend well with a fork and refrigerate at least 3 hours.
