• Remove steaks from the refrigerator and pat dry with a paper towel. Generously season steaks on both sides with salt and pepper. Cover and allow to sit at room temperature for 15 minutes. Pre-heat grill if you are grilling steaks.

Make the red wine sauce:

• Place the avocado oil in a large saute pan placed over medium heat. When warm add the garlic and shallots. Saute for about 1 minute, until tender. Add the mushrooms and saute a few more minutes until they have lost most of their moisture.
• Add red wine, balsamic vinegar, and thyme sprigs. Bring to a boil over high heat. Allow wine mixture to reduce until thickened, about 4 minutes.
• Add in beef stock, and cook over high heat, until the sauce is reduced and thickened by about ½, about 5 minutes. Remove from heat (strain if desired for a smooth sauce). Discard thyme sprigs, then whisk in butter. Adjust seasonings.

Cook the steaks (pan method):

• Heat a large heavy-bottomed (oven-safe if you prefer your steaks medium-well to well done) pan(s) over medium-high heat. When hot add the oil. Carefully place steaks in the pan and cook for 5-7 minutes (depending on thickness). Turn the steaks, and cook for another 5-7 minutes for medium-rare and longer for medium. For well-done steaks, transfer the pan to a 300-degree oven and continue cooking for 10 more minutes. Place steaks on a platter and top each with a tablespoon of butter. Cover with aluminum foil to keep warm.

To grill steaks:

• If you would like to grill the steaks, pre-heat the grill to medium, and when hot brush down to clean. Using an oiled clean rag, wipe the grates to remove any residue. Place the steaks on the grill and cook according to the above times, moving steaks to cooler areas if well-done is desired.

To finish:

• Plate steaks, top with sauce, and garnish with parsley.

• Place the olive oil in a large saucepan set over medium heat. When hot add the onion and sauté for about five minutes, until onion is tender.
• Add the garlic, cumin and chili powder. Sauté for an additional minute or two, being careful not to burn the garlic or spices.
• Add the chicken stock, tomatoes, corn, beans, and chicken. Bring to a boil. Turn down to a simmer, cover and cook for 10 minutes.
• Meanwhile make the tortilla garnish by heating oil in a deep saucepan over medium heat. Drop in about 1/3 of the tortilla strips at a time and cook until crisp. Drain on paper towels.
• Remove chicken breasts from pot and allow to cool slightly then shred with 2 forks. Return to pot and simmer an additional 5 minutes.
• Add salt and pepper; stir in cilantro. Adjust seasonings.
• Place an equal amount of soup in each serving bowl. Top with tortilla strips and a tablespoon or two of cheese.

• Pre-heat oven to 450 degrees. Pat chicken dry with a paper towel. Remove bone and tenderloin (reserve for another use-makes stuffing under skin easier), but KEEP SKIN INTACT. Season chicken with salt and pepper; set aside.
• To a large sauté pan set on medium-high heat, add some of the olive oil. Add the spinach and sauté until wilted. Remove from heat and let cool. Note: You may have to do this in batches for 7-10 servings.
• When spinach has cooled squeeze out excess moisture and place in a bowl. Toss with the parmesan or feta cheese and season with salt and pepper to taste.
• Divide the spinach mixture into equal portions (depending on number of servings) and stuff under the skin of each chicken breast, being careful to level out the stuffing. Place chicken on a parchment-lined rimmed baking sheet. Rub breasts with additional olive oil, then bake for 25-30 minutes, until chicken is cooked through and the skin is golden brown.
• To serve, slice chicken crosswise at an angle to expose stuffing, fanning out when plating.