Squash Soup

Ingredients:

• 2-3 lb of cubed squash (peeled delicata, butternut, etc.)
• One green apple, peeled and cubed
• One yellow onion, quartered
• Four cloves garlic
• Two carrots, chopped
• 2 cups vegetable broth
• ¼ tsp ground sage
• 3 springs rosemary (or ½ tsp dried)
• Pinch of cinnamon
• Pinch of ground nutmeg
• Pinch of ground ginger
• ¼ tsp red pepper flakes
• ½ cup coconut milk

Preparations:

1. Roast vegetables. On a baking tray, drizzle some olive oil. Add the squash, onion, carrot, and garlic. Top with the chunks of apple. Drizzle with more olive oil and sprinkle with salt and pepper. Add to an oven at 425F for 20 minutes, tossing halfway through. 
2. In a large saucepan, heat the vegetable broth and roasted vegetables. Add the spices and bring to a boil. Simmer for 5-10 minutes.
3. Add ¼ cup of the coconut milk and stir to combine. Remove the sprigs of rosemary. In batches, blend the soup in a blender (using a cloth to cover instead of the lid). Add more coconut milk if needed to blend smooth. Return to the saucepan. 
4. Serve with shredded cheese, feta, roasted pumpkin seeds, etc. 

Baked Tofu

Ingredients:

• 1 block extra firm tofu (14-16oz), drained and pressed
• 1 Tbsp olive oil
• 1 Tbsp soy sauce
• 2 Tbsp starch, corn or potato

Preparations:

1. Preheat oven to 400F. Line a baking tray with parchment paper
2. Slice the tofu into 1x1x0.5in bites. Add the tofu to a large bowl.
3. Drizzle tofu with olive oil and soy sauce. Add starch .5 Tbsp at a time, tossing in between.
4. Arrange the tofu on the baking tray in a single layer. Bake for 15 minutes, flip, and bake for another 10-15 minutes, until edges are golden. 

Pickled Onions

Ingredients:

• One large red onion, thinly sliced into moons
• 1 cup apple cider vinegar (or white vinegar)
• 1/3 cup water
• 1.5 tsp salt
• 2 Tbsp sugar
• Optional: pepper corns, bay leaves, red pepper flakes

Preparations

1. In a small saucepan, heat vinegar, water, salt, and sugar over medium-high heat. Stir frequently until it reaches a simmer.
2. Meanwhile, add the onion to a mason jar and any extras, like bay leaves.
3. Pour the vinegar mixture into the jar. Screw on the lid and gently shake. 
4. Let the jar cool on the counter before moving to the fridge. 

Chinese Eggplant

Ingredients:

• 2 medium Chinese eggplants or 1 large one
• 1.5 Tbsp starch, potato or corn
• 1 Tbsp soy sauce
• 1 Tbsp water
• 2 tsp sugar
• 1 tsp starch, potato or corn
• ½ tsp ground ginger
• 2.5 Tbsp vegetable oil
• 1 Tbsp minced garlic

Preparations;

1. Prep the eggplant. Cut into disks ¼ inch thick. Lay out on paper towels and sprinkle with salt. Flip and salt the opposite side. Let sit for 45-60 and pat dry
2. Combine soy sauce, water, sugar, 1 tsp starch, and ginger in a small bowl. Whisk to combine.
3. Once the eggplant is prepped, move to a large bowl. Toss with 1.5 Tbsp starch, 0.5 Tbsp at a time, tossing in between so the eggplant is evenly coated.
4. Add 2 Tbsp vegetable oil to a big skillet or wok and heat over medium-high heat. Add the eggplant in a single layer. Cook, tossing roughly every five minutes, until browned and soft. Transfer to a plate.
5. Add the remaining oil to the hot pan and add the garlic. Stir quickly as it will cook fast.
6. Add the eggplant back to the pan. Rewhisk the sauce to recombine the ingredients and pour over the eggplant, stirring quickly. The sauce will cook fast. Once the eggplant is coated and the sauce has thickened, remove from heat.

Berry Tiramisu

Ingredients:

• 20 to 30 store-bought ladyfingers
• 1 cup heavy cream
• 1/4 cup milk
• 1 cup granulated sugar, divided
• 3/4 cup ricotta cheese
• 4 oz cream cheese, softened
• Zest of one lemon
• Pinch of cinnamon
• 1.5 tsp vanilla extract
• 3/4 cup seedless berry jam or jelly
• 1 cup sliced strawberries
• 3 cups other mixed berries (raspberries, blackberries, blueberries, etc)
• Juice of one lemon

Preparations:

1. In a medium bowl, toss the strawberries, raspberries and blackberries with the lemon juice to combine. Add 1/4 cup sugar and mix well.
2. Arrange the ladyfingers in an even, single layer in the base of a 9-by-13-inch pan. Save remaining ladyfingers. 
3. In the bowl of an electric mixer fitted with the whipping attachment, whip the cream and milk with 3/4 cup sugar until the mixture forms soft peaks. Add the ricotta, cream cheese, lemon zest, cinnamon, and vanilla extract and whip until medium peaks form.
4. Pour half of the cream mixture over the ladyfinger layer and spread even with a spatula. 
5. Microwave the jam in 30 second increments until it is soft and spreadable. Then, spread the jam on top of the cream in an even layer.
6. Arrange the remaining ladyfingers on top of the jam in an even layer. Top with the remaining cream mixture.
7. Pour the berry mixture in an even layer on top of the cream. Chill at least one hour to soften the ladyfingers before serving.

Enchilada Orzo Pasta

Ingredients:

• 1 (14.5oz) can fire roasted diced tomatoes
• 1 (10oz) can enchilada sauce
• 1 (4.5oz) can chopped green chiles, drained
• 1 cup vegetable broth
• 1/2 water, or more, as needed
• 1 cup corn kernels
• 1 cup canned black beans, drained and rinsed
• Salt and black pepper to taste
• 4 ounces cream cheese, cubed
• 16oz uncooked orzo pasta

Preparations:

1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, water, corn and black beans into a slow cooker. Season with salt and pepper. Stir until well combined. Top with cream cheese.
2. Cover and cook on high heat for 1-2 hours.
3. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more water as needed until the desired consistency is reached.
4. Serve immediately.

Japanese Curry

Ingredients:

• 1 onion, sliced into 1/2 inch wide pieces
• 3 russet potatoes, cut into bite-size cubes
• 2 carrots, cut into bite-size pieces
• 1 Tbsp sesame oil
• 1/2 packet of curry (like this one)
• 28oz water
• Serve with rice and/or pan-fried tofu

Preparations:

1. Add 1 tablespoon of oil into a pot and heat over medium high heat. Add onion and sauté for a few minutes or until onion becomes translucent and edges start getting slightly burnt.
2. Add potatoes and carrots into the pot and stir for a couple of minutes or until the surface of vegetables starts getting cooked.
3. Add water and turn the heat up to bring to a boil. Then, reduce the heat to low to medium and simmer for about 7 minutes or until the vegetables are nearly cooked through.
4. Break the curry cube into smaller pieces and add them into the pot. Stir in gently over low heat.
5. Place the lid on and cook over low heat for about 10 minutes or until the curry is completely dissolved. Stir occasionally. If too thick, adjust with some water. If too thin, cook further without the lid. It will thicken when cooled down as well.
6. Serve over rice with tofu.

Brioche Bread-Maker Bread

Ingredients

• 3 large eggs
• 1⁄2 cup margarine
• 1⁄3 cup milk (70 to 80F)
• 3 Tbsp water (70 to 80F)
• 3⁄4 tsp salt
• 3 cups bread flour
• 2 Tbsp sugar
• 1 packet yeast

Preparations:

1. Measure all ingredients into bread machine pan in the order suggested by machine.
2. Process on the white bread cycle; use light crust color setting.

Egg Roll Soup

Ingredients:

• 1 pound fake sausage
• 2 Tbsp sesame oil (or olive oil)
• 1 medium onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1/2 small green cabbage, chopped into bite-sized pieces
• 6 cups vegetable broth
• 1 cup water
• 2 tsp ground ginger
• 1 tsp toasted sesame oil
  optional toppings: toasted sesame seeds, thinly-sliced green onions, wonton strips, sriracha

Preparations:

1. Heat one tablespoon of sesame oil in a large stockpot over medium heat. Add sausage and cook over for 5-6 minutes, stirring and breaking it up occasionally, until it is lightly browned.  Transfer the sausage to a separate bowl and set aside.
2. Add the remaining sesame oil and onion, and stir to combine.  Saute for 5 minutes, until translucent.  Add the carrots and garlic, and saute for 2 more minutes, stirring occasionally.  Add the cabbage, stock, water, ginger, and cooked sausage. Stir to combine.
3. Increase heat to high and cook until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and let sit for 15 minutes, or until the carrots and cabbage are nice and tender.  Stir in the toasted sesame oil until combined. 
4. Serve immediately, garnished with your desired toppings.

Roasted Cherry Tomatoes 2

Ingredients:

• Two pints cherry tomatoes, roughly 32 ounces
• 3 cloves garlic, diced
• 1/2 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tsp dried thyme
• 2 teaspoons packed light-brown sugar
• 1 teaspoon coarse salt

Preparations:

1. Preheat oven to 325 degrees. 
2. Dump tomatoes and garlic in a nonreactive 9-by-9 inch baking dish. 
3. Whisk together oil, vinegar, thyme, brown sugar, and salt in a measuring cup. 
4. Drizzle over tomato mixture. Stir gently to coat.
5. Bake until tomatoes are softened and caramelized, about 1 hour.

Dutch Baby with Lemon Curd and Berries

Ingredients:

• 3 eggs
• 1/2 cup flour
• 1/2 cup milk
• 1 Tbsp sugar
• 1 tsp vanilla extract
• 1 Tbsp lemon juice
• Pinch of kosher salt
• 4 Tbsp butter
• 1/4 cup lemon curd or jam
• 1 pint of berries, your choice

Preparations:

1. Preheat oven to 425 F.
2. Add eggs, flour, milk, sugar, vanilla, salt and lemon zest together into a blender and blend until smooth.
3. Place butter in a 8 or 9 inch cast-iron skillet and place in the oven until butter has melted. Pour the batter into each pan, return it to oven and bake for 15-20 minutes, until the pancakes are puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
4. Remove from oven and allow to cool for several minutes. Spread with the lemon curd and top with berries.

Slow Cooker Corn on the Cob

Ingredients:

• 6 ears of corn
• Butter
• Salt
• Pepper

Preparations:

1. Lay an ear of corn on a piece of foil. Butter the corn, sprinkle with salt and pepper, and wrap the corn up in the foil.
2. Lay corn in layers in the slow cooker.
3. Cook on High for 2 hours or Low for 4 hours.

Freezer Garlic Bread

Ingredients:

• 1 stick (8 Tbsp) butter
• 2 Tbsp olive oil, preferably roasted garlic oil (see here for recipe)
• 4 cloves garlic, minced, preferably roasted
• 1/4 tsp salt
• 1 Tbsp dried parsley
• 1 loaf French Bread

Preparations:

1. Allow the butter to come to room temperature. Combine it in a small bowl with the garlic, olive oil, salt, and dried parsley. Mix the ingredients together until they form a smooth paste.
2. Cut the bread loaf into one-inch slices. Scoop 1/2 Tbsp of the butter mixture onto each slice, then spread it over the surface with a knife.
3. Arrange the slices on a baking sheet and then place them in the freezer to allow the butter to firm up. Once firm, stack the slices two at a time and place in quart sized freezer bags. Store in the freezer up to three months.
4. To cook the frozen slices of garlic bread, preheat the oven to 400 degrees. Once the oven is heated, take as many slices out of the freezer as you'd like, carefully separate the stacked slices, and place them on a baking sheet. Bake for 10-12 minutes, or until the edges are golden brown.
    

Slow Cooker Baked Potatoes

Ingredients:

• 6 large potatoes
• salt
• olive oil

Preparations:

1. Wash the potatoes well. Dry them off with a clean cloth or paper towel.
2. You’ll want to prick holes in the potato skins to allow the steam to escape as they cook. Take a fork and stab them each several times all over.
3. Take a little bit of olive oil and rub it all over the potato skins, then sprinkle on some salt. This helps give the skins a really great texture.
4. Wrap each potato in a piece of foil. Nestle the potatoes down into the slow cooker, place the lid on top, and then cook on high for 4-5 hours or on low for 8-10.
5. Slice the potato down the middle and then push each end in towards the center to make it pop open. Now it’s ready for any toppings.

Simple Curry

Ingredients:

• 2 Tbsp salt, for water
• 2 pounds potatoes, cut to 1-inch cubes
• 1 Tbsp vegetable oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tsp cumin
• 1/2 tsp cayenne
• 4 tsp curry powder
• 1 tsp salt
• 1 tsp black pepper
• 1 inch piece of ginger, minced
• 1 14 oz can diced tomatoes
• 1 15 oz can chickpeas, drained
• 1 15 oz can peas, drained
• 1 14 oz can coconut milk

Preparations:

1. Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until tender, roughly12 minutes. Once cooked, drain the potatoes and set them aside.
2. Return the pot to the stove and add oil. Add onion and garlic and saute over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
3. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
4. Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.

Honeycomb Toffee

Ingredients:

• 2 cups sugar
• 1/2 cup light corn syrup
• 1/3 cup water
• 1 Tbsp baking soda

Preparations:

1. Line a 9 inch baking dish with parchment paper and grease thoroughly.
2. In a large saucepan (this will more than triple in size) over medium/high heat, combine sugar, corn syrup, and water. Stir briefly to incorporate then leave to boil. 
3. Insert candy thermometer and continue to heat, without stirring, until the mixture reaches 300F. 
4.  Working quickly, remove from heat and add the baking soda. The mixture will begin to expand. Quickly whisk, no more than 5 seconds, to prevent deflating the toffee. Pour it into the prepared pan and leave to set for several hours.
5. Once the toffee has cooled and set, remove the paper from the toffee and transfer to a larger baking dish. Using a blunt object, shatter the toffee into bite size pieces.
6. In a double boiler , melt the dark chocolate.  Dip the toffee pieces in chocolate and place on a lined baking tray. Place in the refrigerator to cool and harden.

Southwestern Pasta

Ingredients:

• 13.5 oz. of rotini (or any pasta you like)
• 2 cups frozen corn kernels
• 1 medium green bell pepper cut into thin strips
• 1/2 medium red onion, sliced
• 1 15 oz. can Rotel canned tomatoes and chilies (or just diced tomatoes) 
• 1/4 cup taco seasoning (roughly one standard packet)
• 2 tsp extra virgin olive oil
• 4 cups vegetable broth
• 1 15 oz. can black beans, drained and rinsed
• 1 Tbsp lime juice
• 1/4 cup shredded cheese, plus more for topping (Optional)

Preparations:

1. Add all but the last three ingredients (beans, lime, and cheese) to a large pot. Stir, cover, and bring to a rolling boil.
3. Reduce heat to medium-low and cook, covered, for 12-15 minutes, stirring occasionally. There should still be some liquid in the bottom of the pot when the pasta is cooked.
4. Remove from heat. Stir in the black beans, lime juice, and cheese. Let it rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.

Chili Mac and Cheese

Ingredients:

• 1 Tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 Tbsp flour
• 1/2 Tbsp ground red pepper or cayenne
• 1/2 Tbsp crushed red pepper flakes
• 15 oz can diced tomatoes
• 2 8 oz cans tomato sauce
• 15 oz can black beans
• 15 oz can pinto beans
• 1 cup frozen corn kernels
• 2 cups vegetable broth
• 2 cups uncooked macaroni noodles
• 1.5 cups shredded cheese

Preparations:

1. Saute the onion and garlic with olive oil in the bottom of a large soup pot over medium heat for 5-8 minutes, or until the onions are soft and transparent.
2. Add the flour and peppers to the onions and garlic. Continue to stir for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.
3. Drain and rinse the beans. Add the diced tomatoes, tomato sauce, all the beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot. Turn up the heat to medium high.
4. Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.
5. When the pot reaches a boil, turn the heat down so it continues to gently simmer. Let the pot gently simmer for 10-12 minutes, or until the pasta is tender and the liquid is thick and saucy.
6. Once the pasta is tender, add the shredded cheddar and stir it in until melted.

Roasted Garlic Oil

Ingredients:

• Two heads of garlic, cloves separated and peeled
• Up to 1 cup olive oil

Preparations:

1. Place the garlic cloves in a small saucepan. Cover the cloves with olive oil until they all are completely submerged. No need to use more than the amount required to cover the cloves.
2. Over medium heat, bring the oil to a simmer. Stirring frequently, let the oil simmer for 20-30 minutes. The garlic is done when the cloves are golden brown, but don't let them burn. 
3. Remove from heat. When the oil and garlic cools, pour into a mason jar and store in the refrigerator. 

Cinnamon Bun Popcorn

Ingredients:

• 12 C popped popcorn (about 2 bags of microwave popcorn)
• 1 cup pecan halves
• 1 cup brown sugar
• 3/4 teaspoon cinnamon
• 1/4 cup light corn syrup
• 1/2 cup butter
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 4 oz almond bark

Preparations:

1. Preheat oven to 250 degrees
2. Place popcorn in a large bowl, a bigger bowl than you think you need. Top with pecans and do not stir. Let the pecans sit on top of the popcorn. Set aside.
3. Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 90 seconds. Remove, stir, and then microwave for 90 seconds more. If you microwave it too much your popcorn will turn out really hard.
4. Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. 
5. Drizzle half of the caramel mixture over popcorn and pecans and stir well. Repeat with the other half of the caramel. Stir more than you think you need to.
6. Spread popcorn mixture onto a foil-lined rimmed pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
7. Remove from oven and stir. Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Pizza Hummus

Ingredients:

• 6 cloves garlic, preferably roasted
• 1 (15 oz) can chickpeas – drained, but liquid from can reserved
• 3 Tbsp extra virgin olive oil
• 6 basil leaves
• 1/2 cup mozzarella cheese, shredded
• 1/4 Cup grated Parmesan
• 1/4 Cup Ricotta Cheese
• 2 tsp tomato paste
• 1/2 tsp onion Powder
• 1/4 tsp dried oregano
• 1/4 tsp dried parsley
• 1/4 tsp crushed red pepper flakes
• 3/4 tsp Kosher salt
• 1/4 tsp pepper

Preparations:

1. Pulse the garlic in the food processor until roughly chopped, about 5 pulses.
2. Add in all the remaining ingredients, except the olive oil and reserved bean liquid. Process until combined and almost smooth in consistency, about 1 minute. stop to scrape down the sides of the bowl if necessary.
3. With the food processor running, slowly pour in the olive oil through the opening at the top of the processor and process until smooth. Add in the reserved bean liquid, 1-2 tablespoons at time. Process until desired consistency and thinness is achieved.

Skillet Brownie

Ingredients:

• 2/3 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• pinch of salt
• 6 tablespoons unsalted butter, melted
• 1 large egg
• 1/4 cup all-purpose flour
• 1/4 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips

Preparations:

1. Preheat the oven to 325 degrees F and coat a 6-inch cast iron skillet with non-stick spray.
2. Place the sugar, cocoa, and salt in a small mixing bowl and whisk to combine.
3. Stir in the melted butter, followed by the egg.  Once the egg has been fully incorporated, stir in the flour and vanilla extract.  Fold in the chocolate chips and transfer the batter to the prepared skillet.
4. Bake for 28-33 minutes, or until the edges are set. The center toothpick test may not come out clean, but it will continue to cook when removed from the oven.  Cool for 20 minutes, top with ice cream and enjoy!

Potato Wedges

Ingredients:

• 4 large russet potatoes, rinsed
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 3/4 tsp paprika
• 1/2 tsp black pepper
• 1 tsp fresh rosemary, finely chopped

Preparations:

1. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4 wedges.
2. Place potatoes in a very large bowl of water with about 2 cups of ice cubes. Let them stand for 30 min. then pat dry with paper towels.
3. While the wedges soak, in a small bowl, mix the rosemary into the olive oil and set aside.
4. Remove the wedges from the ice water, pat dry, and place them in a large ziploc bag.
5. In another small bowl, combine the salt, garlic powder, paprika, and black pepper. Stir, then pour over the wedges. Close the bag and shake until evenly distributed.
6. Next, add the olive oil mixture to the bag and toss until potatoes are coated.
7. Line two baking sheets with parchment paper. Place potatoes on the lined sheets and bake at 450˚F for 30-35 min, flipping midway through, until the potatoes are browned and crispy.

Strawberry Apple Jam

Ingredients:

• 2 pints of strawberries, tops removed and quartered
• 2 medium Granny Smith apples, peeled and sliced
• 1/4 cup lemon juice
• 2 1/2 cups sugar

Preparations:

1. In a large pot, combine strawberries, apples, and lemon juice. Over medium-high heat, bring to a boil, stirring constantly. 
2. With a potato masher, gently squish the mixture to break down the pieces of fruit until they are small enough to your liking. 
3. Add in the sugar and stir until dissolved. Boil gently until the mix reaches 210 F, roughly 15 to 25 minutes. 
4. Follow the steps in this link on how to can. Directions here. There may be steps you want to do in parallel to the jam making. Makes roughly six half-pint jars. 

Gingerbread Biscuits

Ingredients:

• 1/2 cup butter, softened
• 2/3 cup brown sugar, lightly packed
• 2 Tbsp honey
• 1 egg
• 1 1/2 cup flour
• 2 tsp ground ginger
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 Tbsp sugar

Preparations:

1. Preheat the oven to 375F. Line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to cream together the butter and the brown sugar until fluffy. Then, beat in the honey and the egg.
3. In a different bowl, sift together the flour, ginger, baking soda, cinnamon, and salt. Mix the dry ingredients into the wet in two batches.
4. With the sugar in a shallow dish, form golf ball sized balls and roll in the sugar to coat. Place on the parchment paper and do not flatten the balls. 
5. Bake 10-12 minutes, until the tops start to crack and the bottoms darken. Cool on the baking sheets 5 minutes then transfer to a rack.

Sweet Potato and Potato Gratin

Ingredients:

• 2 cups heavy whipping cream
• 1 cup milk
• 2 teaspoons salt
• 1 teaspoon pepper
• 3 cloves garlic, pressed
• 1 tsp dried thyme 
• 1 tsp dried sage
• 1 tsp chopped fresh rosemary
• 1/4 tsp finely grated nutmeg
• dash cayenne pepper
• 8-12 oz Swiss cheese, sliced
• 2 cups finely grated Parmesan
• 3 large white sweet potatoes
• 3 large Russet potatoes

Preparations:

1. Preheat the oven to 425°F.
2. Whisk the cream, milk, salt, pepper, garlic, thyme, rosemary, sage, nutmeg, and cayenne in a big bowl. Set aside.
3. Peel the sweet potatoes (and Russets if so inclined), then using a food processor, slice the potatoes into thin rounds. If you don't have a food processor, use a mandolin or sharp knife by hand. Combine all slices in a large bowl and toss, mixing the two types of potatoes.
4. Pour 1/2 cup of the cream on the bottom of a Dutch Oven to prevent the potatoes from sticking to the bottom. Then layer 1/4 of your potato mixture evenly on top. 
5. Drizzle 1/3 of the cream mixture on top, then sprinkle 1/2 cup Parmesan and top with a thin layer of Swiss.
6. Top with potatoes and repeat for another three layers. 
7. Cover with the Dutch Oven lid or foil and bake until bubbly, 15 minutes. If using foil, be carfeul to not let it contact the top cheese layer. 
8. Remove the lid, reduce the heat to 400°F, and bake until the top is golden and bubbly, 45-50 minutes.
9. Let cool slightly, then serve hot or at room temperature

Mediterranean Cous-cous

Ingredients:

• 3 cups prepared cous-cous (1 box)
• 1/2 red onion, diced
• 2 tsp olive oil
• 4 cloves garlic, minced
• 1/2 Tbsp oregano
• 1/4 tsp black pepper
• 1 1/2 cups chickpeas (1 15oz can), drained
• 1/2 cup kalamata olives, pitted and chopped
• 1/2 cup sun dried tomatoes, chopped
• 4oz feta cheese, crumbled
• 1 Tbsp lemon juice

Preparations:

1. Prepare the cous-cous according to the packaging
2. Meanwhile, heat the olive oil in a large pan over medium heat. Once hot, add the red onion. Saute for 5-8 minutes.
3. Add the garlic, oregano, and black pepper to the pan and saute for 1-2 minutes.
4. Stir in the chickpeas and cook for 6-8 minutes until the chickpeas start to brown.
5. Turn off the heat. Stir in the olives and sun dried tomatoes. Add the cous-cous, feta, and lemon juice to the pan and stir. Once everything is evenly warm, serve. 

Slow Cooker Potato Corn Chowder

Ingredients:

• 24 oz red potato, diced
• 16 oz frozen corn, or 2 ears fresh
• 3 Tbsp all-purpose flour
• 6 cups vegetable stock
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 Tbsp unsalted butter
• 3 Tbsp milk

Preparations:

1. Place potatoes and corn into a slow cooker. Stir in flour and gently toss to combine. 
2. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt, and pepper.
3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
4. Once fully cooked, stir in butter and heavy cream.

S'mores Cookies

Ingredients:

• 3 cups powdered sugar
• 2/3 cup unsweetened cocoa powder
• 1/4 tsp salt
• 3 extra large egg whites
• 1 Tbsp vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped pecans (or chopped teddy grahams)
• 1 cup mini marshmallows

Preparations:

1. Line two sheet pans with parchment paper.
2. In a large bowl, sift together the powdered sugar and cocoa powder. Whisk in salt, egg whites, and vanilla and whisk until combined. Fold in the chocolate chips and pecans.
3. Scoop out small mounds, roughly 2 Tbsps, on to the parchment paper then top each cookie with 4-5 marshmallows. Pop into the freezer for 5 minutes to chill slightly (this prevents them from spreading too much in the oven).
4. Meanwhile, preheat the oven to 350 degrees F. 
5. Bake for 12-13 minutes, rotating the trays 180 degrees midway through. You'll know they're done while the entire surface of the cookie is lighter in color. Let the cookies sit on the paper for a few minutes to set, before moving them to a wire rack to cool.

Apple Cinnamon Steel-Cut Oatmeal

Ingredients:

• ½ cup Steel Cut Oats (dry)
• 1 Green Apple peeled and diced
• 1 1/2 cups water
• 1 cup Milk
• 2 Tbsp honey
• 1 tsp vanilla extract
• 1 Tbsp brown sugar
• 1 tsp cinnamon
• ⅛ tsp salt
• 2 Tbsp apple sauce

Preparations:

1. In a medium saucepan, bring water, milk, honey and vanilla to a boil.
2. Mix in apple and oatmeal and stir well. Turn down to medium heat and simmer for 10 minutes, stirring occasionally to prevent sticking.
3. Add in cinnamon, brown sugar, and salt. Continue cooking for 3-5 minutes.
4. Remove from heat, stir in apple sauce, and let sit five minutes before serving.

Honey Wheat Bread

Ingredients:

• 1/2 cup warm milk
• 1/2 cup plus 2 Tbsp warm water
• 1 egg
• 3 Tbsp honey
• 2 Tbsp butter, at room temperature
• 1 1/2 tsp salt
• 2 cups bread flour
• 1 cup whole wheat flour
• 2 1/4 tsp active dry yeast

Preparations:

1. In bread machine pan, place in all ingredients. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions.

Mexican Rice

Ingredients:

• 1 cup uncooked rice
• 2 cups vegetable broth
• 1 Tbsp butter
• 1/2 cup salsa
• 1 tsp garlic salt
• 1/2 tsp ground cumin

Preparations:

1. Combine all ingredients into a medium, non-stick pot. 
2. Bring to a boil, then cover and reduce heat to low. Simmer for 25 minutes. 
3. Remove from heat and let rice stand with lid on for 10 minutes. Remove lid and fluff rice with a fork.

Savory Pecans

Ingredients:

• 4 cups (1 pound) pecans halves
• 1/3 cup (5 1/3 Tbsp) unsalted butter, melted
• 2 tsp Worcestershire sauce
• 1 1/4 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground mustard
• 1/2 teaspoon Sriracha
• 1/4 teaspoon cayenne pepper

Preparations:

1. Preheat oven to 300°F. 
2. In a large bowl, whisk together the melted butter, Worcestershire sauce, salt, garlic powder, ground mustard, Sriracha, and cayenne. 
3. Pour in the pecans and stir until well combined. 
4. Arrange the pecans on a large parchment paper covered sheet pan and bake for 20-22 minutes until toasted and lightly browned, stirring halfway cooking time to prevent burning. 
5. Remove from the oven and cool completely before transferring to an airtight container and storing in the refrigerator.

Sloppy Joe Casserole

Ingredients:

• 2-2.5 pounds of fake meat crumbles
• 2 can of Manwich sauce
• 2 tube packages of crescent rolls
• 3 cups of shredded cheese

Preparations:

1. Preheat your oven to 350 degrees F. Spray a 9 x 13 pan with non stick spray. 
2. In a large frying pan, cook your crumbles. Make sure you stir it often and break it up into little pieces.
3. Once the crumbles are cooked to perfection you can add both cans of the Manwich sauce. Heat to a simmer.
4. Open the first package of crescent rolls. Unroll it and place it in the bottom of the greased pan. Spread it out with your hands till it fits the bottom really well.
5. Now take half the shredded cheese (1 1/2 cups worth) and toss it on the dough evenly.
6. Carefully pour the Manwich mixture over top of the cheese. Spread it out with a spoon evenly.
7. Take your remaining shredded cheese (1 1/2 cups) and toss it evenly over the Manwich mixture.
8. Open the second package of crescent rolls and unroll it. Spread it out by hand in sections before placing on the top of the cheese.
9. Place in the oven and cook for about 11 to 13 minutes, depending on your oven. You want the top to be golden brown.

Caramelized Onion Dip

Ingredients:

• 2 Tbsp olive oil
• 2 large yellow onions, finely chopped
• 3/4 cup low-fat sour cream
• 3/4 cup plain Greek yogurt
• 3 tsp onion powder
• 1/2 tsp salt

Preparations:

1. In a large thick-bottomed skillet over medium-low heat, saute the chopped onions in the olive oil along with a couple pinches of salt. Stir occasionally with a wood or metal spatula and cook until the onions are deeply golden, brown, and caramelized - roughly 40 or 50 minutes. Set aside and let cool.
2. In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. Add onion powder to taste. Add a bit at a time until it tastes really good. Set aside until the caramelized onions have cooled to room temperature. 
3. Stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining onions. It is best served at room temperature.

Candy Cane Christmas Cookies

Ingredients:

• 1 bag stripped chocolate candies (I used Hershey's Candy Cane Kisses)
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 egg
• 2 cups all purpose flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 2 Tbsp milk
• Red and Green colored sugar

Preparations:

1. Preheat over to 350 degrees F.
2. Beat butter, sugar, vanilla, and egg in large bowl until smooth. Mix in flour, baking soda, milk, and salt.
3. Shape dough into 1 inch balls. Roll in red and/or green colored sugar. Place on ungreased cookie sheet.
4. Bake 9 - 11 minutes or until edges are lightly browned and cookies is set. Remove from oven; cool 2 to 3 minutes. Unwrap a candy and press into the center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Yields approximately 35 cookies

Bonfire Treacle (Molasses) Toffee

Ingredients:

• 1/2 cup molasses
• 1/2 cup margarine or butter 
• 1 cup sugar
• Several drops of lemon juice or a pinch of cream of tartar

Preparations:

1. Line a 9x9 dish with parchment paper. Spray the paper with cooking spray. 
2. Melt the sugar, molasses, and butter in a saucepan. Add the lemon juice and boil until a candy thermometer reads 120°c / 250°F. Pour onto the dish and leave to set on the counter overnight.
3. Cut into squares with a knife or kitchen scissors when ready to eat.

Chili Lime Almonds

Ingredients:

• 2 cups whole raw almonds
• 2 tsp olive oil
• 1 tsp chili powder
• 1 teaspoon salt
• 1 tablespoon fresh lime juice
• 1 tsp dried cilantro (or 1 Tbsp fresh, chopped)

Preparations:

1. Heat a pan over medium heat, add almonds and oil. Sprinkle with chili powder and salt. Stir over medium heat for 5-10 minutes until fragrant and toasted.
2. Remove the pan from heat, add lime juice and cilantro and stir. Transfer nuts to a plate or baking pan to cool. Store in airtight container.

Peach Pie

 
Ingredients:
For the crust:

• 2 cups plus 4 Tbsp all-purpose flour
• 2 Tbsp white sugar
• 1/2 tsp salt
• 1 1/2 sticks (12 Tbsp) COLD, unsalted butter, cut into 1/4″ cubes
• 6 oz COLD cream cheese, cut into 1/4″ cubes
• 3 Tbsp milk

For the filling:

• 5-7 large peaches, pitted, peeled and sliced (~6 1/2 to 7 cups sliced)
• 1 Tbsp lemon juice
• 1/2 cup sugar
• 1/4 cup flour
• 1/2 tsp vanilla extract
• 1/4 tsp nutmeg
• 1/8 tsp salt

For the egg wash:

• 1 egg
• 1 Tbsp water

Preparations:

1. In a large bowl, whisk together flour, sugar and salt.
2. Cut the COLD butter and COLD cream cheese into 1/4-inch pieces. Using a food processor with dough blade attachment, cut the butter and cream cheese into the flour mixture until it resembles coarse crumbs with pea-sized pieces.
3. Drizzle the milk over the dough and cut into the dough with a spatula until the dough forms moist clumps. Depending on your butter and cream cheese, you may not need to use any of the milk or the full 3 Tbsp.
4. Divide the dough into 2 pieces, press into flat disks, cover each piece tightly in plastic wrap and refrigerate at least 1 hour. It stores well in the fridge up to 2 days.
5. Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use the pie crust, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Refrigerate until ready to use. 
6. Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you prep your pie filling.
7. For the filling, combine all of the dry ingredients in a small bowl: 1/2 cup sugar, 1/4 cup flour, 1/4 tsp nutmeg and 1/8 tsp salt.
8. Blanch peaches by putting them in boiling hot water for 1 minute, then transferring to a bowl of ice water. Peel, pit, and slice peaches into 1/4″ thick slices.
9. Transfer peaches to a large mixing bowl. Drizzle with 1 Tbsp lemon juice and 1/2 tsp vanilla and gently stir. Sprinkle with the dry ingredients and gently stir to combine.
10. Transfer the peaches onto the crust in the pie dish. Lay remaining crust on top, trim off any excess dough, and crimp the edges. Cut some slices in the top crust to allow for steam to escape.
11. In a small bowl, use a fork to beat together the egg and 1 Tbsp water to make your egg wash. Brush the top of your pie generously with egg wash.
12. Place pie on the center rack and bake at 425F for 20 minutes then place cookie sheet lined with foil under the pie to catch an drips and reduce oven to 375F and bake an additional 35-40 min or until the filling is bubbling. Loosely Cover the pie with foil if it is starting to brown too quickly.
13. Let the pie cool down ideally at least 2 hours so the filling thickens.

Pesto Pull-Apart Bread

Ingredients:

• 1 can refrigerator biscuits, plain
• 1/2 cup pesto
• 1/2 cup shredded cheese
• 1/4 cup Parmesan cheese

Preparations:

1. Preheat oven to 350 degrees F.
2. Cut each biscuit into quarters. Place in a greased oven safe baking dish.
3. Spread the pesto over the top of the biscuits, being sure to distribute evenly.
4. Spread the shredded cheese on top of the biscuits and pesto. Sprinkle with the Parmesan cheese.
5. Bake in the oven for 25-30 minutes, until cooked through and cheese begins to brown.

Coconut Curry

Ingredients:

• 1 Tbsp olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 tsp ground ginger
• 1 green bell pepper, diced
• 1 large carrot, diced
• 1 small sweet potato, peeled and diced
• 1 Tbsp curry powder
• A pinch of crushed pepper flakes
• 2 cans (14 oz) light coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• 1 roma tomato, diced
• Lemon juice (optional)
• For the Coconut Quinoa:
• 1 can (14 oz) light coconut milk
• 1 cup quinoa    

Preparations:

1. If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 20 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
2. In the meantime, heat a large pot to medium heat and add olive oil. Add the onion, garlic, ginger, carrot, sweet potato, bell pepper, and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 10 minutes.
3. Add curry powder, pepper flakes, vegetable broth, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes. Sample a bit of the sweet potato. If it is fully cooked, continue to the next step. 
4. Add the tomatoes and cook another 5 minutes.
5. Serve over coconut quinoa with a bit of lemon juice.