INGREDIENTS Kosher salt 1 pound pasta 2 tablespoons olive oil 1/2 pound spicy Italian sausage, removed from the casings if not bulk 4 Cups roughly chopped kale leaves (stem before chopping) 1/2 cup freshly grated parmesan cheese, or more to taste 2 tablespoons extra-virgin olive oil INSTRUCTIONS In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put large skillet over medium-high heat. Add the olive oil. When the oil is hot, add the sausage and cook, stirring only occasionally, until very well browned, about 4 minutes. Add the kale and cook for 1 minute, stirring constantly. Add the reserved pasta water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Add the cooked pasta to the pan, stirring the noodles into the sauce. Remove from the heat and stir in the Parmesan and extra-virgin olive oil. Taste and adjust the seasoning adding additional Parmesan if desired. Serve immediately.

INGREDIENTS 1 pound lean ground beef 1 (32 ounce) jar spaghetti sauce 32 ounces cottage cheese 3 cups shredded mozzarella cheese 2 eggs 1/2 cup grated Parmesan cheese 2 teaspoons dried parsley salt to taste ground black pepper to taste 9 lasagna noodles 1/2 cup water INSTRUCTIONS In a large skillet over medium heat brown the ground beef. Drain the grease. Add spaghetti sauce and simmer for 5 minutes. In a large bowl, mix together the cottage cheese, 2 cups of the mozzarella cheese, eggs, half of the grated Parmesan cheese, dried parsley, salt and ground black pepper. To assemble, in the bottom of a 9x13 inch baking dish evenly spread 3/4 cup of the sauce mixture. Cover with 3 uncooked lasagna noodles, 1 3/4 cup of the cheese mixture, and 1/4 cup sauce. Repeat layers twice. Top with 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese. Add 1/2 cup water to the edges of the pan. Cover with aluminum foil. Bake in a preheated 350 degree F(175 degrees C) oven for 45 minutes. Uncover and bake an additional 10 minutes. Let stand 10 minutes before serving.

INGREDIENTS 1 pound skirt steak 1 tablespoon coriander seeds, toasted Salt and pepper 2 tablespoons olive oil 1 (16 oz) can chickpeas, rinsed and drained 1 cup thinly sliced scallions, white and green parts 1/4 cup chopped fresh flat-leaf parsley leaves 2 garlic cloves, minced 1 cup greek yogurt 1/4 cup extra-virgin olive oil INSTRUCTIONS Preheat a grill or grill pan to medium-high heat. Season the steak on both sides with the coriander and salt and pepper. Drizzle with the olive oil and put on the grill. Cover and cook until nicely charred and the meat releases from the grill, about 2 minutes. Flip and cook until medium-rare, about 2 minutes. Meanwhile, in a large bowl, stir together the chickpeas, scallions, parsley, garlic, yogurt, and extra-virgin olive oil. Season with salt and pepper. Thinly slice the skirt steak against the grain. Spread the yogurt onto plates, top with sliced steak, and then cap it off with the chickpea salad. Serve immediately. Serves 4 ...

INGREDIENTS Salt 1 pound baby carrots 2 tablespoons butter 2 tablespoons honey 1 tablespoon lemon juice Freshly ground black pepper 1/4 cup chopped flat-leaf parsley INSTRUCTIONS In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley. ACTIVE TIME 5 minutes ...

INGREDIENTS 4 lbs pork shoulder roast cut in two pieces 1 to 2 tablespoons oil 1/2 cup Water 1 tablespoon Hickory Liquid Smoke 2 teaspoons kosher salt coarse, or Hawaiian salt INSTRUCTIONS Select Sauté Function and add oil to the cooking pot. When hot, brown pork roast on both sides, about 3 minutes per side. Brown each half of the roast separately. Remove to a platter when browned. Turn Instant Pot off and add water and liquid smoke to the cooking pot. Add browned roasts and any accumulated juices to the pot. Sprinkle the salt over the top of the pork roasts. Select the Manual function on the Instant Pot and adjust to High Pressure. Set to cook for for 90 minutes. When beep sounds, use a natural pressure release to release pressure (approximately 20 minutes). When valve drops carefully remove lid. Remove the meat from the pressure cooker and shred with two forks (discard excess fat as you shredded). Add some of the juices from the pressure cooker to moisten the meat. Note: A fat separator can be used to remove the fat from the juices.

INGREDIENTS 1 1/2 cups graham cracker crumbs 1/2 cup granulated sugar 4 tablespoons (1/2 stick butter) melted 2 (14-ounce) cans sweetened condensed milk 1 cup key lime or regular lime juice 2 whole large eggs 1 cup sour cream 2 tablespoons powdered sugar 1 tablespoon lime zest INSTRUCTIONS Preheat the oven to 375 degrees F. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling. Lower the oven temperature to 325 degrees F. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled. ACTIVE TIME 17 minutes ...

INGREDIENTS 2 (4 pound) whole chickens, cut into 8 pieces each, patted dry 1 cup gochujang 1/2 cup fresh orange juice 1/4 cup clover honey 1/4 cup light soy sauce 2 tablespoons toasted sesame oil Canola oil Kosher salt and freshly ground black pepper 2 green scallions, green and pale green parts only, thinly sliced INSTRUCTIONS Put the chicken pieces in a large bowl and, using a paring knife, make a few slashes in the skin of each piece. ...

INGREDIENTS 1 1/2 cups quinoa , soaked in water at least 1 hour 1 (15 ounce) can coconut milk, or milk of choice 1 1/2 cups water 1 teaspoon ground cinnamon 1/4 cup pure maple syrup 2 teaspoons vanilla extract 1/4 teaspoon salt Fresh fruit (Optional) Milk (Optional) INSTRUCTIONS Drain the soaked quinoa and rinse well. Place the quinoa in the bowl of your Instant Pot, along with the coconut milk, water, cinnamon, maple syrup, vanilla and salt. Seal the lid with the vent shut, and press the button for the “rice” setting. (Low pressure for 12 minutes.) Allow the pressure to naturally release, about 10 minutes, then open the vent at the top and remove the lid. Divide the quinoa into 6 individual containers with lids (about 1 cup of quinoa per container), and store them in the fridge until ready to serve. (They should keep well for one week.) When you’re ready to eat breakfast, top one serving with non-dairy milk, fresh fruit, coconut flakes, hemp hearts, and any other toppings you like.

INGREDIENTS 2 tablespoons dried bread crumbs 2 teaspoons fresh sage, minced (or 1 teaspoon dried) 1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried) 1 teaspoon fresh thyme, minced (or 1/2 teaspoon dried) 1/4 teaspoon red pepper flakes Pinch of ground cloves (I ground whole cloves in a spice/coffee grinder) Pinch of ground nutmeg (I scrape whole nutmeg against small holes on box grater) Kosher salt and freshly ground black pepper 1 & 1/2 lb ground pork 1 tablespoon pure maple syrup INSTRUCTIONS In a large bowl, stir together the bread crumbs, sage, rosemary, thyme, red pepper flakes, cloves, nutmeg, 1 & 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Add the ground pork and maple syrup. Mix gently with your hands until just combined. Cover and refrigerate for 30 minutes. Shape the pork mixture into 8 patties, about 3 inches in diameter. Heat a large fry pan (nonstick works best), over medium heat. Add the patties and cook until the bottoms are browned, about 5 minutes (shake the periodically to prevent any sticking). Flip and cook the other sides until browned and the centers feel firm to the touch when pressed with your finger, about another 5 minutes. Serve piping hot and enjoy! YIELD Serves 4 - 6 ...

INGREDIENTS 2 tablespoons vegetable oil 3/4 pound cubed skinless, boneless chicken breast meat 1/2 (1.25 ounce) package taco seasoning mix 1 (15 ounce) can black beans, rinsed and drained 1 (8.75 ounce) can sweet corn, drained 1/4 cup salsa water as needed 1 cup shredded Mexican-style cheese 1 1/2 cups crushed plain tortilla chips INSTRUCTIONS In a large skillet over medium high heat, sauté chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly. YIELD 4 to 6 servings ...