• medium orange , zest and juice
• ¼ cup apple cider vinegar
• 2 tablespoons apple cider
• 1 tablespoon maple syrup or honey
• 1 teaspoon Dijon or Creole mustard
• ¼ cup extra-virgin olive oil
• Kosher salt and black pepper
• Freshly ground nutmeg, to taste

Salad

• ½ pound watermelon and purple radishes , cut into 1/16 – inch slices
• ¼ cup feta cheese , crumbled
• ¼ cup toasted walnuts , chopped
• 2 tablespoons shallots , minced
• 2 tablespoons pomegranate arils
• 1 tablespoon fresh herbs (chives, parsley, or thyme), finely chopped

Dressing

1. Place the first 6 ingredients in a mason jar. Cover tightly with lid and shake vigorously until well combined.
2. Season to taste with salt and pepper, and freshly grated nutmeg.
3. Vinaigrette will last up to 1 week in the refrigerator. Let sit at room temperature 15 minutes before using.

Salad

1. Place radish slices in a large bowl and pour in enough vinaigrette to coat without soaking. Gently toss. Let marinate 10-15 minutes. Set aside. Reserve remaining dressing for when serving or another use.
2. Meanwhile, toast the walnuts if they’re not already, and prep the remaining ingredients.
3. After radishes marinate, arrange them on a platter. Sprinkle the feta, walnuts, shallots, pomegranate arils, and fresh herbs over the radish slices.
4. Garnish with extra parsley, if desired. Serve with extra vinaigrette on the side. Enjoy!

• 2 medium carrots, finely chopped
• 1 small onion, finely chopped
• 1/2 cup finely chopped water chestnuts
• 1/3 cup minced fresh chives
• 1 large egg white, lightly beaten
• 3 tablespoons reduced-sodium soy sauce
• 1/2 teaspoon pepper
• 1 pound ground pork
• 60 pot sticker or gyoza wrappers
• 3 tablespoons canola oil, divided
• 1 cup chicken broth, divided
• Optional: Additional reduced-sodium soy sauce and minced fresh chives

1. In a large bowl, combine the first 7 ingredients. Add pork; mix lightly but thoroughly. Working with a few at a time, place 1 scant tablespoon filling in center of each wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.)
2. Moisten wrapper edges with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand pot stickers on a work surface to flatten bottoms; curve slightly to form crescent shapes if desired.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Arrange a third of the pot stickers in concentric circles in pan, flat side down; cook until bottoms are golden brown, 1-2 minutes. Carefully add 1/3 cup broth (broth may splatter); reduce heat to medium-low. Cook, covered, until broth is almost absorbed and filling is cooked through, 2-3 minutes.
4. Cook, uncovered, until bottoms are crisp and water is completely evaporated, about 1 minute. Repeat with remaining oil, pot stickers and broth. If desired, serve with additional soy sauce and chives.

• 2 tablespoons rice vinegar
• 3 tablespoons soy sauce
• 1 teaspoon garlic powder*
• 1 tablespoon freshly grated ginger
• 1 tablespoon hoisin sauce
• 8oz package tempeh, crumbled*
• 1 tablespoon avocado oil or vegetable oil
• 1/2 cup diced onion*
• 1/2 cup diced bell pepper
• 1/2 cup shredded carrots*
• 6 large butter lettuce leaves*
• 2 green onions, diced

1. In a large bowl, combine the rice vinegar, soy sauce, garlic powder, grated ginger, and hoisin sauce. Add the crumbled tempeh and stir until the tempeh is evenly coated.
2. Add the oil to a large skillet and add the chopped vegetables. Cook over medium-high heat for 3 minutes until the vegetables begin to soften.
3. Add the tempeh and continue to cook for 7-9 minutes.
4. Let the mixture cool slightly to avoid wilting the lettuce, then divide the mixture among 5-6 lettuce cups. Top with green onions and serve.

• 1.5 pounds of ground pork*
• 1 large yellow onion, finely chopped*
• 2 teaspoons dried sage
• Salt and pepper
• 1 tablespoon grainy Dijon style mustard
• 1 large parsnip, or two smaller ones, cut into 1-inch chunks (about 1 cup worth)
• 1.5 pounds pumpkin or butternut squash*, seeded and cut into 1- inch chunks (no need to peel)
• 2.5 cups water (or low sodium chicken stock)
• 1 (12 ounce) bottle dry hard apple cider (make sure to use a dry cider as you don't want a sweet one!)
• 1 large granny smith* (or another slightly tart apple), peeled, cored and cut into 1-inch chunks (about 1 cup)
• A few fresh sage leaves for garnish

1. In a large dutch oven or soup pot cook the pork over moderate heat using a wooden spoon to break up the meat a bit. Cook until lightly browned and no longer pink inside. Use a slotted spoon to remove the pork and set aside on a paper towel lined plate to drain.
2. Add the onion, sage, salt and pepper to the leftover pork fat (if there isn’t enough fat leftover add a touch of oil or butter to the pan) and cook until the onion is translucent and fragrant. About 6 minutes. Stir in the mustard, parsnips and pumpkin; cook for 1 minute longer. Add the water (or stock) and cider. Bring to a boil, reduce the heat to medium low, cover the pot and cook for about 30 minutes or until the parsnips and pumpkin are slightly tender but not falling apart.
3. Add the apple and cooked sausage and continue to cook until the vegetables are completely tender, about 15 minutes. Sprinkle in the fresh sage leaves and additional salt and pepper to taste.  Simmer for about 5 minutes longer to let the flavors meld together. Taste for seasonings and adjust as needed.

• 2 tablespoons olive oil or ghee
• 1 medium onion, finely chopped*
• 1 pound ground lamb*
• 3 cloves of garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• ½ teaspoon red pepper flakes
• 1/2 teaspoon ground allspice
• hefty pinch fine sea salt
• One 28-ounce jar diced tomatoes
• 2 cups cooked chickpeas (see note for cooking instructions)*
• 1 bunch of carrots, cut into 1/2 inch thick rounds*
• 1/2 cup roughly chopped dried apricots
• 2 cups low salt beef stock or water (if you use water you'll need to add a bit more salt to taste)
• 1 bunch of parsley,  finely chopped (about 1 cup worth)*
• 2 teaspoons red wine vinegar
• Plain yogurt for serving
• salt and pepper to taste

1. In a large stockpot or Dutch oven, heat the oil and saute the onion over medium-high heat until soft, about 5 minutes. Push the onions to the sides of the pan and add the lamb. Cook the meat, breaking apart with a wooden spoon, until nicely brown and cooked through, 5 minutes. Add the garlic, cinnamon, cumin, pepper flakes, allspice and salt. Cook for 1 minute, or until the spices are fragrant. Carefully pour in the tomatoes and simmer, scrapping up any brown bits on the bottom of the pan, until the liquid has reduced, 15 minutes.
2. Stir in the chickpeas, carrots and apricots. Cover with the stock or water. Bring to a boil, turn the heat to low, and simmer uncovered for 15 to 20 minutes, or until the carrots are tender and the chili has thickened. Remove from the heat, stir in the parsley and vinegar. Taste for seasonings and adjust as needed.
3. Serve the chili with yogurt and and sprinkle with additional salt and pepper to taste

• 2 medium brown onions, finely sliced
• Cloves of 1 head of garlic, minced
• 2 tsp apple cider vinegar
• 1 tsp whole black peppercorns
• 3 fresh or dried bay leaves
  Large handful of any, or all of the following:
• Fresh rosemary sprigs
• Fresh thyme sprigs
• Fresh sage leaves
• Fresh oregano leaves

1. Wash all herbs gently under running water to remove debris and discard any blemished or blackened leaves. Add all ingredients to a large stock pot or saucepan and add 4L of water.
2. Bring stock mixture to a boil, then reduce to a simmer. Cook, uncovered for 30-45 minutes until stock has reduced by a quarter.
3. Using a slotted spoon, remove large solids. Discard. Allow to cool to room temperature and then strain remaining stock liquid through a cheesecloth or muslin lined strainer to remove all solids and debris. Store in 1-2 cup capacity containers and refrigerate for up to a week, or freeze for up to 3 months.

• 3 teaspoons oil divided
• 1 cup cubed golden beet, 
• 1 cup cubed turnip or carrots or sweet potato 
•  1 cup chopped cauliflower
• 1 red bell pepper, chopped into 1/2-3/4 inch 
• 1 cup cubed butternut squash
• 15 ounce can of chickpeas or 1 1/2 cups cooked chickpeas
• 1/2 teaspoon oregano
•  1/2 teaspoon black pepper
•  1/2 teaspoon salt
•  3-4 teaspoons Shawarma spice blend
• 1 teaspoon balsamic vinegar
• 1 teaspoon maple syrup
• 2 cloves garlic minced
• 2 tablespoons lemon juice
•  1.5 tablespoons extra virgin olive oil
•  1/4 teaspoons salt
•  1/2 teaspoon oregano
•  1/4 teaspoon black pepper
•  2 cloves of garlic minced
•  1 teaspoon maple syrup

1. Peel and cube the vegetables and keep aside. Take a large baking dish or sheet pan 11 by 15 inches or larger, and either line it with parchment or brush 1-2 teaspoon oil on the pan.
2. Add all the vegetables and chickpeas. Then sprinkle in the spices and mix well.
3. Then drizzle the remaining oil, balsamic, maple syrup, and add in the garlic and toss well to coat. Alternately, add the oil, balsamic, and maple first and then add in the spices and herbs and garlic.
4. Put the pan in a preheated 400 degrees Fahrenheit( 205 degrees Celsius ) oven to bake.
5. Cover the pan with parchment for the first 15 minutes of baking. Then remove the parchment and continue to bake for another 20 to 30 minutes, or until the vegetables are cooked to preference. Stir once in between.
6. Meanwhile, make the dressing by mixing all of the ingredients until well combined and then set aside.
7. Once the vegetables are done cooking, remove the pan from the oven. Then serve as a bowl topped with the dressing. Add fresh herbs as garnish. Add some crunch with pumpkin seeds or sunflower seeds. Serve as a bowl or over greens or fill these veggies into a warmed up pita pocket, and then add the dressing

• 5 pounds apples, cored and cut into 1-inch pieces
• 1 ½ cups white sugar
• ½ cup brown sugar
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• ⅛ teaspoon freshly grated nutmeg
• ½ teaspoon ground allspice
• ¼ cup apple cider vinegar
• 1 splash water

1. Once you've prepped your apples by coring (using a handy apple corer) and chopping them (no need to peel!), place the apple pieces into a large slow cooker. Add white sugar, brown sugar, salt, cinnamon, nutmeg, allspice, and vinegar. Add a splash of water and mix well.
2. Cover and cook on High until apples are starting to soften and release liquid, about 1 to 2 hours. Reduce heat to Low and cook, uncovered, until all the apple flesh is dissolved, or about 5 to 6 hours. Stir occasionally.
3. Puree using an immersion blender until smooth. Continue cooking, stirring occasionally, until darkened and thick, about 4 hours more. Pass apple butter through a strainer or food mill if desired. Seal in a glass container and refrigerate until cool.

• 1 Tbsp. (or more) vegetable oil
• 2 lb. beef chuck stew meat, cut into 1" cubes
• 1 medium yellow onion, chopped
• 2 carrots, peeled, cut into rounds
• 2 stalks celery, chopped

• Kosher salt

• Freshly ground black pepper

• 3 cloves garlic, finely chopped
• 1/4 cup tomato paste
• 6 cups low-sodium beef broth
• 1 cup red wine
• 1 Tbsp. Worcestershire sauce
• 2 fresh thyme sprigs
• 2 bay leaves
• 1 lb. baby potatoes, halved
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley

1. In a large Dutch oven or heavy pot over medium heat, heat oil. Add beef and cook, turning occasionally, until seared on all sides, about 10 minutes. Transfer beef to a plate.
2. Coat bottom of pot with oil if needed and heat over medium-high heat. Cook onion, carrots, and celery, stirring occasionally, until softened, about 7 minutes; season with salt and pepper. Add garlic and tomato paste and cook, stirring, until garlic is fragrant and tomato paste is darkened, about 2 minutes. Return beef and any accumulated juices to pot. Add broth, wine, Worcestershire, thyme, and bay leaves. Bring to a boil, then reduce heat to medium-low and bring to a simmer; season with salt and pepper. Cover and simmer, stirring occasionally, until beef is tender, 30 to 45 minutes.
3. Add potatoes and simmer, covered, until potatoes are tender, about 15 minutes.
4. Remove bay leaves and thyme. Stir in peas and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper.
5. Divide stew among bowls. Top with parsley.