Instructions:

1. Preheat the oven to 350 degrees.

2. Remove any loose pieces from the husk and then place the corn, in the remaining husk, directly in the oven on the rack. Bake the corn for 40 minutes.

3. While the corn is cooking, squeeze the juice from the lime into a bowl.  Add in the canola oil, onion powder, sea salt, garlic powder and chili powder into the lime-juice and stir the ingredients together.

4. Finely shred the Cotija cheese and set it aside.

5. Finely chop the fresh cilantro using clean herb scissors. If you don’t have herb scissors, use a knife and a cutting board.

6. Once the corn has finished cooking take it out of the oven with an oven mitt and let it cool until the corn is warm, but no longer hot. Peel the husk back.

7. Baste all sides of the corn with the spiced lime mixture. Sprinkle one side with cheese and a little fresh cilantro. 

Instructions:

1. Preheat the oven to 375 degrees.

2. Cut the ends of the zucchini off. Then Cut the long zucchini in half and then cut each half in halves length wise to create four zucchini boats.

3. Scoop out the centers of each zucchini to create a boat in each one.

4. Baste the top of the zucchinis with a light canola oil and lightly salt the top. Place them on a baking sheet and put them into the oven. Let them bake while preparing the meat.

5. Cook the ground turkey in a frying pan; draining off any excess juices. Add the onions and a clove of fresh garlic to the meat and cook until tender, stirring frequently.

6. Finely chop the spinach in food processor.

7. Puree the tomatoes in food processor.

8. Add the spinach, pureed tomatoes and spices to the meat mixture.

9. Stir and cook until the spices and other ingredients are evenly distributed and the mixture is hot. (Add in the corn if desired)

10. Fill each boat with the hot meat and top it with the shredded cheese.

11. Place the zucchini boats back into the oven and let the cheese melt.

12. Serve hot!

2. Mash the blueberries with a potato masher.

3. Extract the juice from the half of lemon and remove any seeds.

4. Stir the honey and lemon juice together until the honey dissolves.

5. Stir the honey and lemon mixture, the cinnamon and the blueberries together. Bring the mixture to a boil stirring frequently.

6. Reduce the heat and cook the jam until it has reduced and thickened;
stir frequently.

7. Let the mixture cool for about 30 minutes.

8. Pour the mixture into the jars leaving room at the top for expansion. Let them set without a cover for several hours.

9. Loosely cap them and let them set overnight.

10. Keep one jar in the refrigerator to use and place the extras in the freezer.