Slow cooker chicken chili is a wholesome meal made with ease! Serve with jalapeño cornbread to dip into the thick and satisfying chili with a spicy kick!

INGREDIENTS
Chicken Chili

• 1 cup yellow onion , finely chopped
• 6 cloves garlic , minced fresh
• 2 cups bell pepper , ½-inch dice, red and green
• 1 jalapeno pepper , seeded and minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 2 teaspoons olive oil
• 1 pound boneless skinless chicken breasts
• 24 ounces Pace® Picante sauce , mild
• 2 cups butternut squash , 1/4-inch cubes
• 16 ounces red kidney beans , canned, rinsed and drained
• 15 ounces pinto beans , canned, rinsed and drained
• 15 ounces corn , fresh or canned
• 1/2 cup unsalted chicken stock , or broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Cornbread

• 1 cup yellow cornmeal , ground
• 1 cup white whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon chili powder
• 1/4 cup jalapeno pepper , seeded and diced
• 1/2 cup sharp cheddar cheese , grated
• 1/2 cup Pace® Chunky Salsa , mild
• 1 large egg
• 3/4 cup milk
• 1/3 cup olive oil , plus 1 tablespoon
• 1/4 cup honey

INSTRUCTIONS
Chicken Chili

1. In a medium-sized microwave-safe bowl add onions, garlic, bell pepper, jalapeno, chili powder, cumin, paprika, oregano and olive oil. Stir to combine. Microwave for 3 minutes.
2. Stir, microwave for another 3 minutes. Add to a 6-quart slow cooker.
3. Add chicken breasts, Pace® Picante sauce, butternut squash, kidney beans, pinto beans, corn, chicken stock, salt, and pepper.
4. Gently stir to combine. Cover and cook on high for 3 to 4 hours, or on low for 5 to 6 hours. You want the chicken to be cooked through and easily shredded.
5. Remove the chicken from the slow cooker and transfer to a clean dish or pan.
6. Shred the chicken into smaller pieces. Set aside, cover with plastic wrap if not eating right away.
7. Taste the chili and add more salt and pepper as needed. Add back the chicken and stir to combine. Serve with desired toppings. Meanwhile, make the cornbread about 1 hour before serving.

Cornbread

1. Preheat oven to 400°F.
2. Place an 8-inch cast iron skillet on top of a sheet pan inside the preheated oven to heat while you make the batter.
3. In a large bowl, stir together the cornmeal, flour, baking powder, salt, chili powder, ¼ cup jalapeños, and cheese.
4. Add in ½ cup salsa, egg, milk, ⅓ cup olive oil and ¼ cup honey. Whisk together until just combined, and no lumps remain.
5. Carefully remove the hot skillet from the oven.
6. Coat the bottom and sides of the hot skillet with one tablespoon olive oil. Pour the batter into the skillet, sprinkle evenly with minced jalapenos.
7. Place skillet in the center of the oven and bake for 20 to 22 minutes, until a toothpick inserted in the center of the cornbread, comes out clean and the bread spring back when touched.
8. Transfer the pan to a wire rack and let cool for at least 15 minutes before serving.

A colorful assortment of roasted root vegetables with seasonal ingredients like potatoes, carrots, and onions. A healthy recipe served with a creamy homemade yogurt ranch sauce!

INGREDIENTS
Roasted Vegetables-

• 1 pound fingerling potatoes , cut in half length-wise, or baby potatoes
• 1 pound carrots , peeled and cut in half length-wise
• 8 ounces cippolini onions , cut in half and peeled
• 4 sprigs rosemary
• 4 sprigs thyme
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Yogurt Ranch Sauce-

• 1/2 cup nonfat Greek yogurt
• 2 tablespoons milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dijon mustard
• black pepper , to taste
• 1 tablespoon chopped chives
• 1 tablespoon minced parsley
• 1 tablespoon chopped dill

INSTRUCTIONS

1. Preheat oven to 400°F. Line a sheet tray with foil and lightly drizzle with olive oil or spray with cooking spray.
2. In a large bowl, toss and coat the vegetables with the olive oil, salt, and pepper. In one layer, spread the vegetables out on the sheet tray. Add the thyme and rosemary in different areas of the sheet tray on top of the vegetables.
3. Roast for 15 minutes and then gently stir the vegetables. Roast for an additional 10 to 15 minutes, or until the vegetables are tender. Discard the rosemary and thyme.
4. In a medium sized bowl whisk together the yogurt, milk, garlic, onion, salt, mustard, pepper, chives, parsley, and dill. Serve vegetables with ranch sauce.

Healthy coleslaw recipe made with a homemade nonfat Greek yogurt dressing. A nutritious side dish for those warm summer days!

INGREDIENTS
Coleslaw-

• 1 cup red cabbage , thinly sliced
• 1 cup green napa cabbage , thinly sliced
• 1 cup red bell pepper , thinly sliced
• 1/2 cup carrots , shredded
• 1 ear of corn , cooked and kernels removed, or 1 cup canned
• 1 mango , peeled and cut into slices
• 1 avocado , thinly sliced
• 8 mint leaves , fresh, thinly sliced
• zest of 1 lemon

Dressing-

• 1/2 cup nonfat Greek yogurt
• 3 tablespoons whole grain mustard , or Dijon
• 1 1/2 teaspoons lime juice , plus zest
• 1 tablespoon honey
• 1/8 teaspoon chili pepper , ground, more to taste
• kosher salt , to taste
• black pepper , to taste

INSTRUCTIONS

1. In a large bowl, combine cabbage, bell pepper, carrot, corn kernels, and mango. Add avocado and mint leaves.
2. In a small bowl, whisk together yogurt, mustard, lime juice, honey and chili pepper. Season with salt and pepper as desired.
3. Gently mix the dressing into the coleslaw until combined. Refrigerate if not consuming immediately.

​This homemade falafel recipe is absolutely delicious, and remarkably crispy! Be sure to allow 4 hours soaking time for the chickpeas, preferably overnight. Then, the falafel mixture is super easy to make in a food processor. Recipe yields 12 to 13 falafels (see notes on how to double).

INGREDIENTS

• ¼ cup + 1 tablespoon extra-virgin olive oil
• 1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator
• ½ cup roughly chopped red onion (about ½ small red onion)
• ½ cup packed fresh parsley (mostly leaves but small stems are ok)
• ½ cup packed fresh cilantro (mostly leaves but small stems are ok)
• 4 cloves garlic, quartered
• 1 teaspoon fine sea salt
• ½ teaspoon (about 25 twists) freshly ground black pepper
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon

​INSTRUCTIONS

1. With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
2. In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
3. Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.
4. Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.

Sautéed Brussels sprouts with bacon will be your new favorite side dish! These green sprouts are topped with crunchy breadcrumbs and served with savory hickory smoked bacon.

INGREDIENTS
Breadcrumb Topping

• 1 tablespoon unsalted butter , (14g)
• 1/4 cup bread crumbs , (28g)
• 1/8 teaspoon salt

Brussels Sprouts

• 4 cups water , (60ml)
• 1/2 teaspoon salt , plus more for seasoning
• 1 pound brussels sprouts , (454g) trimmed and halved
• 2 slices bacon
• 1/2 cup shallots , (122g) 1/8-inch thick slices
• black pepper , for seasoning

INSTRUCTIONS
Breadcrumb Topping

1. Melt butter in a skillet over medium-high heat. Add breadcrumbs and sauté for 3 to 5 minutes, or until toasted and crisp, stirring frequently.
2. Season with 1/8 teaspoon salt, add more as desired. Transfer breadcrumbs to a sheet tray to allow to cool.

Brussels Sprouts

1. Cook bacon in a large skillet over medium heat until very crisp, about 3 to 4 minutes per side.
2. Turn off heat and transfer bacon to a paper towel-lined plate. Reserve the pan with the bacon fat. Allow bacon to cool, and then chop into small pieces.
3. In a medium-sized pot, add water and 1/2 teaspoon salt. Bring the water to a boil.
4. Add Brussels sprouts and cook 5 to 6 minutes, or until tender. Immediately drain the Brussels sprouts and shake to remove the excess water.
5. Turn heat to medium-high on the pan with the bacon fat drippings.
6. Add the shallots and sauté for 2 minutes, until tender, stirring occasionally. Push the shallots to the side of the pan, and add the Brussels sprouts.
7. Cook for about 5 minutes, searing each side of the Brussels sprouts until lightly brown. Turn off heat and season with salt and pepper.
8. Add the bacon to the pan and stir to combine.
9. Transfer Brussels sprouts to a serving dish and top with breadcrumb topping right before serving.

RECIPE NOTES
MAKE IT GLUTEN-FREE: Gluten-free breadcrumbs can be substituted for regular breadcrumbs, or topped with sliced roasted almonds or toasted almond meal.

MAKE IT DAIRY-FREE: Olive oil can be substituted for butter.

MAKE IT WHOLE30 and PALEO: Substitute ghee or olive oil for butter. Add sliced roasted almonds or toasted almond meal instead of panko.

Sweet potato burritos with black beans, smothered in a simple but flavorful avocado salsa verde sauce. See notes for how to make these in advance. Recipe yields 4 to 6 burritos, depending on how full you stuff them.

INGREDIENTS
Burritos

• 2 medium sweet potatoes
• 1 ½ to 2 tablespoons extra-virgin olive oil
• ½ teaspoon cumin
• ½ teaspoon smoked hot paprika (or chipotle powder)
• ¼ teaspoon cayenne
• Sea salt and black pepper, to taste
• 4 to 6 whole wheat tortillas
• 2 roasted red peppers (I used jarred)
• 2 cups cooked black beans or 1 can black beans, rinsed and drained
• 1+ cup shredded Jack cheese

Avocado Salsa Verde

• 2 ripe avocados from Mexico
• 1 cup mild salsa verde, jarred
• 2 garlic cloves, roughly chopped
• 1 to 2 teaspoons fresh jalapeño, deseeded and roughly chopped, optional
• 1 lime, juiced
• ¼ cup packed cilantro leaves
• Up to 2 tablespoons water, to thin as necessary
• Sea salt, to taste

Toppings

• 1 ½ cups chopped romaine lettuce
• 1 small red onion, finely chopped
• Finely chopped jalapeño, optional
• Sour cream, optional

INSTRUCTIONS

1. Preheat the oven to 450 degrees Fahrenheit. Scrub and peel the sweet potatoes. Chop them into large, bite-sized chunks, about 1 to 1 ½-inches wide/long and ½-inch deep. Toss the sweet potatoes with the olive oil, cumin, smoked hot paprika, cayenne pepper and salt and pepper. Make sure they are lightly coated in oil on all sides. Pour the sweet potatoes onto a large baking sheet lined with parchment paper. Arrange the sweet potatoes evenly in a single layer. Do not overcrowd. Bake for about 45 minutes, flipping the sweet potato chunks halfway, until they are golden and caramelized around the edges.
2. Make the avocado sauce: in a food processor or a good blender, combine the avocado flesh, salsa verde, garlic, jalapeño (skip this if your salsa is spicy) and lime juice. Blend. Add the cilantro and blend again. Add water to thin out the sauce if desired; the sauce should glop easily off a spoon. Taste and blend in some sea salt or add another squeeze of lime if necessary. This sauce should taste like a real kick in the mouth; you’ll know you’re done when you can’t stop going in for another spoonful of the stuff.
3. Make sure the oven is still on at 450 degrees Fahrenheit.* Place your tortillas on a baking sheet lined with parchment paper. In the middle of each tortilla, put down a couple strips of roasted red pepper, then pour ⅓ cup black beans down the center and top it all with ⅓ cup roasted sweet potato chunks. Sprinkle ¼ cup or more of jack cheese on top. Pull one edge of the tortilla over to the center of the burrito, then pull the opposite edge over to overlap a bit. Gently roll the burrito over. Repeat with remaining burritos. Bake your burritos for about 5 minutes on the middle rack, until the cheese is melted and the tortillas are lightly crisp.
4. Carefully transfer each burrito to a plate. Smother it in avocado sauce, sprinkle with ample romaine lettuce, some chopped red onion, jalapeño if you’d like and a dollop of sour cream. Go at it with a fork.

​NOTES

• Roast the sweet potatoes ahead of time and warm them up a bit before assembling the burritos for a quick weeknight meal. You could also bake a batch of them and wrap them up for later, reserving the avocado sauce and toppings for the last minute.
• The taste of the avocado sauce is dependent on the type of salsa you use. I recommend a basic, mild salsa verde made with tomatillos.
• The avocado sauce will keep well in a bowl in the fridge for a few days. Cover the surface of it with with plastic wrap to minimize contact with air and help ensure that your sauce doesn’t go brown.
• If you have leftover sauce, it doubles as a stellar salad dressing on romaine lettuce.
• *You don’t necessarily have to bake these burritos (warm tortilla, black beans and sweet potatoes should melt the cheese) but I preferred the faintly crunchy exterior of the baked burrito.
• This burrito could easily be made vegan by omitting the cheese and sour cream. Still delicious, I promise!
• Peeling sweet potatoes is SO easy with this sharp, cheap little vegetable peeler.

This Thai red curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. Feel free to change up the vegetables (you’ll need about 3 cups total) and skip the kale if you want a more traditional Thai curry. This recipe is vegetarian, vegan and gluten free for all to enjoy. 

INGREDIENTS

• 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
• 1 tablespoon coconut oil or olive oil
• 1 small white onion, chopped (about 1 cup)
• Pinch of salt, more to taste
• 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
• 2 cloves garlic, pressed or minced
• 1 red bell pepper, sliced into thin 2-inch long strips
• 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
• 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
• 2 tablespoons Thai red curry paste*
• 1 can (14 ounces) regular coconut milk**
• ½ cup water
• 1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety
• 1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar
• 1 tablespoon tamari or soy sauce***
• 2 teaspoons rice vinegar or fresh lime juice
• Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

​INSTRUCTIONS

1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
2. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
3. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
4. Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.
5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

NOTES
*RED THAI CURRY PASTE: Look for it in the Asian section of the grocery store. I like Thai Kitchen brand, which is vegetarian. Not all brands are (they can contain fish sauce and/or shrimp paste).

**COCONUT MILK: For rich and creamy curry, you need to use regular (not light/reduced fat) coconut milk that contains guar gum. My favorite is Native Forest Classic. The varieties without guar gum (which are becoming more widely available) aren’t nearly as creamy, even though their fat content is the same.

***MAKE IT GLUTEN FREE: Be sure to use gluten-free tamari instead of regular soy sauce.
​
IF YOU WANT TO ADD TOFU: I’d suggest baking it first and adding it with the coconut milk in step 4. If you add raw tofu, it will soak up too much of the liquid, and baking it greatly improves the texture, anyway.

Zucchini bread is an easy to make, tender treat with a cake-like texture. Each slice is packed with healthy freshly grated zucchini, pecans, cranberries, cinnamon, nutmeg and whole wheat flour.

INGREDIENTS

• 3 cups grated zucchini , (426g, 15 ounces)
• 3 cups white whole wheat flour , (400g, 14 ounces)
• 2 teaspoons cinnamon , (6g)
• 2 teaspoons baking soda , (12g)
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt , (3g)
• 2 large eggs
• 1 cup granulated sugar , (200g, 7 ounces)
• 1/3 cup dark brown sugar , (60g, 2 ounces) packed
• 1 1/2 teaspoon pure vanilla extract , (7ml)
• 1/2 cup vegetable oil , (120ml)
• 1/4 cup unsweetened apple sauce , (60ml, 2 ounces)
• 3/4 cup pecans , (84g, 4 ounces) chopped
• 3/4 cup dried cranberries , (115g, 4 ounces)

INSTRUCTIONS

1. Place the oven rack in the center position. Preheat oven to 350ºF (177ºC).
2. Place the freshly grated zucchini in a colander or sieve set over a bowl to drain some of the excess water.
3. In a medium-sized bowl whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set the dry ingredients aside.
4. In a large bowl whisk together the eggs, granulated sugar, brown sugar, and vanilla.
5. Add the drained grated zucchini to the egg mixture and stir to combine.
6. Add the vegetable oil and applesauce to the wet ingredients and stir to combine.
7. Add dry ingredients to the wet ingredients, gently folding, using three additions. Leave some dry flour spots.
8. Add pecans and cranberries to the batter, stirring just to combine.
9. Grease two 5 by 9-inch loaf pans with vegetable oil or cooking spray.
10. Evenly divide the zucchini bread batter into each loaf pan. Allow batter to sit for 10 minutes before baking.
11. Bake loaves side by side in the center of the oven until a toothpick inserted in the center comes out clean and surface is golden brown, about 40 to 50 minutes.
12. Allow bread to cool in pans for 10 minutes.
13. Use a spatula to release the sides of the bread from the loaf pan then place on a cooling rack.
14. Once zucchini bread has cooled completely, slice and serve.

RECIPE NOTES

• Zucchini bread can be wrapped and stored in an airtight container for up to 3 days.
• Melted coconut oil, butter or ghee can be substituted for vegetable oil.
• All-purpose flour or whole wheat flour can be substituted for white whole wheat flour.
• Chocolate chips are an optional add-in for a sweeter bread.

MAKE IT VEGAN: Use two flaxeggs instead of regular eggs.
MAKE IT GLUTEN-FREE: Use gluten-free flour.

Straightforward and healthy Italian frittata recipe with kale and sweet potato filling. Each slice is packed with fresh vegetables for a wholesome breakfast dish.

INGREDIENTS

• 2 tablespoons olive oil
• 1/2 cup red onion , diced, ¼-inch
• 1 clove garlic , minced
• 1/2 cup red bell pepper , diced, ¼-inch
• 4 ounces sweet potato , cut into ⅛-inch thick wedges (1 cup)
• 4 ounces brown mushrooms , thinly sliced
• 3 cups kale , (Eat Smart Sweet Kale Salad)
• 12 large eggs
• 1/4 cup whole milk
• 1/2 teaspoon kosher salt
• 1/8 teaspoons black pepper , freshly cracked
• 2 tablespoons chives , chopped

INSTRUCTIONS

1. Heat 1 tablespoon olive oil in a 10-inch cast iron skillet or oven-proof nonstick skillet over medium heat. Cook onion, garlic and pepper until tender, occasionally stirring, 2 minutes. Add sweet potato slices and cook for 8 minutes, until just tender. Insert the mushrooms and cook for 3 minutes until tender. Add the Eat Smart Sweet Kale Salad and cook for 3 minutes until slightly wilted. Season vegetable mixture with salt and pepper to taste. Transfer to a large bowl.
2. Pre-heat oven to 350°F.
3. In a medium sized bowl whisk the eggs very lightly to break up the yolk. Gently whisk in the milk, ½ teaspoon salt and ⅛ teaspoon pepper. Do not over whisk, just combine the ingredients together.
4. Add 1 tablespoon of olive oil to the pan, making sure to grease the bottoms and sides evenly. Add vegetable mixture back to pan and spread out in one layer.
5. Turn heat to medium and pour egg mixture into the skillet. Allow the edges just to set, about 7 to 8 minutes. The surface will still be liquid. Bake the frittata in the center rack of the oven until the eggs set, about 10-15 minutes, or until the internal temperature reaches 144 and 158° F. The frittata will puff up as it cooks and will flatten once removed it from the oven.
6. Gently run a spatula around the edges, slice, garnish with more chives and serve warm. Serve with an extra salad tossed with dressing and toppings.

Impress that special someone with a classic chocolate molten lava cake recipe. Just 6 simple ingredients create a tender cake with oozy chocolate filling.

INGREDIENTS

• 9 tablespoons unsalted butter , (126g, 4.5 ounces) divided
• 6 ounces bittersweet chocolate , (170g) baking bars
• 2 large eggs
• 2 large egg yolks
• 1/4 cup sugar , (50g, 2 ounces)
• 1 pinch salt
• 2 tablespoons all-purpose flour , (18g) plus extra for dusting ramekins
• powdered sugar , for dusting

INSTRUCTIONS

1. Preheat the oven to 450°F (232°C).
2. Melt 1 tablespoon of butter in a microwave-safe dish for 30 seconds.
3. Brush melted butter on the inside of four 8-ounce ramekins.
4. Lightly coat with flour. Tap out the excess flour. Set the ramekins on a baking sheet.
5. In a double boiler, over simmering water, melt 4 ounces butter with the chocolate. Remove from heat and whisk together to combine.
6. In a medium-sized bowl, beat the eggs and egg yolks, sugar, and salt at high speed until thickened and pale, about 3 minutes.
7. Quickly fold chocolate into the egg mixture. Fold in the flour until combined.
8. Divide batter evenly into the prepared ramekins and bake on a sheet tray for 9 minutes, or until the sides of the cakes are firm, the tops are just slightly cracked, but the centers are soft and slightly jiggly.
9. Let the cakes cool in the ramekins for 1 minute.
10. Run a knife or small spatula along the sides of the ramekins a few times to release the cake.
11. Cover each ramekin with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Use the spatula or knife to lift the corner of the ramekin and a gloved hand to lift and unmold the cake.
12. Sprinkle with powdered sugar. Serve immediately.