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 ...

INGREDIENTS 1/3 cup honey 1/3 cup soy sauce 3 cloves garlic, minced 3 tablespoons ketchup 2 tablespoons sriracha sauce 2 pounds chicken breast, cut into 1-inch cubes 1/4 cup cornstarch 2 tablespoons vegetable oil 1/4 cup chicken broth 2 green onions, chopped 1 teaspoon sesame seeds, or as desired INSTRUCTIONS Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside. Place chicken pieces in a large bowl, add cornstarch, and toss to combine. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® o. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.

INGREDIENTS 3 cups old-fashioned rolled oats 1 cup hulled raw pumpkin seeds 1 cup hulled raw sunflower seeds 1 cup unsweetened coconut chips 1 1/4 cups raw pecans, left whole or coarsely chopped 3/4 cup pure maple syrup 1/2 cup extra-virgin olive oil 1/2 cup packed light brown sugar 1 pinch coarse salt, to taste INSTRUCTIONS Heat oven to 300°F. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes. Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.

INGREDIENTS 2 (8.5 ounce) packages cornbread mix 2 tablespoons brown sugar 2 eggs 1 1/2 cups milk 1 cup grated Cheddar cheese 9 hot dogs, cut in half INSTRUCTIONS Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin. Bake in a preheated oven 14 to 18 minutes, or until golden brown. YIELD 18 muffins ...

INGREDIENTS 1 box (10 ounces) frozen corn kernels 1/4 to 1/2 cup whole milk 3 ounces reduced-fat cream cheese, cut into pieces 2 tablespoons snipped fresh chives Coarse salt and ground pepper INSTRUCTIONS In a medium saucepan, simmer corn and 1/4 cup milk over medium heat until corn is tender, 5 to 7 minutes. Remove from heat; stir in cream cheese and chives. Season with salt and pepper. If desired, adjust consistency with a little more milk.

INGREDIENTS 4 chicken breasts (cooked and shredded) 2 to 14.5 oz cans chicken broth 2 to 15 oz. cans mild green enchilada sauce 2 to 4 oz. cans diced green chiles 2/3 cup water 1 1/2 TB cumin 1 TB chili powder 1 tsp. onion powder 1 tsp. garlic powder 2/3 cup corn (if frozen, thaw out) 2/3 cup instant rice 1 to 8 oz. bar cream cheese (cubed) salt and pepper Monterrey Jack Cheese INSTRUCTIONS Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder and shredded chicken in crock pot on HIGH. Cook for 3.5 hours. After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour. Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.

INGREDIENTS 1 teaspoon olive oil for brushing 2 eggs 2 tablespoons water 1 cup grated Parmesan cheese 1 cup Italian-seasoned breadcrumbs salt and ground black pepper to taste 2 large eggplants, peeled and sliced into 1/2-inch rounds 2 tablespoons olive oil 1 pound ground beef 48 ounces chunky tomato sauce 2 cups shredded mozzarella cheese INSTRUCTIONS Preheat oven to 375 degrees F (190 degrees C). Oil two baking sheets with 1 teaspoon olive oil. Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish. Dip eggplant slices in egg mixture. Press slices into the crumbs and tap off excess. Arrange slices on the prepared baking sheets. Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes. Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C). Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside. Oil a 9x13 baking dish with olive oil. Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese. Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Remove from oven and allow to cool for 5 minutes. YIELD 8 servings ...

INGREDIENTS 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons sugar 4 tablespoons butter 4 eggs 1/4 cup milk 1/2 teaspoon vanilla extract 8 slices challah, brioche, or white bread 1/2 cup maple syrup, warmed INSTRUCTIONS In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly. In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

INGREDIENTS 4 Tablespoons Extra Virgin Olive Oil 3/4 Cup Finely Chopped Sweet Onion 2 Cloves Garlic, Peeled & Finely Minced 2 1/2 Pounds Prepared Ripe Plum Tomatoes Sea Salt & Black Pepper 1 Bunch (About 10 Leaves) Fresh Basil, Minced INSTRUCTIONS Bring a pot of water to a boil. To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 3 to 4 minutes or until you see the skins begin to slip off. Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle. Use a small, sharp knife, and peel off the skins and cut in half. Cut out the small core and then use your finger tips to scoop out most of the seeds. Cut the tomatoes into thin strips or coarse dice. In a saucepan, heat the olive oil over medium heat until sizzling, then cook the onion, stirring often, until it is soft and translucent. Add the garlic and cook a minute or two just until fragrant. Add the tomatoes, salt and pepper, and half the basil, and simmer for about 20 minutes or until the sauce has thickened. Stir in the remaining basil, and use to top your favorite cooked pasta.