INGREDIENTS 1 tablespoon brown sugar 2 teaspoons dried sage 2 teaspoons salt 1 teaspoon ground black pepper ¼ teaspoon dried marjoram ⅛ teaspoon crushed red pepper flakes 1 pinch ground cloves 2 pounds ground pork INSTRUCTIONS Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined. Place pork in a large bowl. Add spice mixture and mix with your hands until well combined. Form mixture into 6 patties. Heat a large skillet over medium-high heat. Add patties and sauté until browned and crispy, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees.

INGREDIENTS 1 pound lean ground pork 1 clove garlic minced 1 teaspoon paprika 1 teaspoon crushed thyme ½ teaspoon fennel seeds ⅛ teaspoon cayenne ½ teaspoon salt INSTRUCTIONS Place raw ground pork into a mixing bowl. Measure out all your herbs and spices and sprinkle over the pork; thoroughly mix everything together. Brown the meat mixture in a skillet over medium-high heat. Drain sausage on a paper towel lined plate. Add cooked sausage to your pizza with other toppings of choice.

INGREDIENTS 1 ¼ to 1 ½ cups of gluten-free all-purpose flour 3 teaspoons baking powder ½ teaspoon salt 1 tablespoon sugar 1 ¼ cups milk 1 egg 3 tablespoons butter, melted INSTRUCTIONS In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the middle and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth. Wait 5 minutes for the gluten-free flour to absorb the liquid and set. Check the batter consistency or cook one test pancake. If needed, add 1 to 2 tablespoons of additional gluten-free flour until you have a thick batter consistency. Heat a griddle or a large non-stick pan over medium-high heat. Once hot, grease the griddle or pan with butter or oil. Pour or scoop 1/4 cup of batter for each pancake. Cook them for about 2 minutes, making sure to wait until bubbles form and edges are defined before flipping them over. Cook them for one more minute on the other side. Remove them from the hot surface onto a plate and repeat the process with the remaining pancake batter.

INGREDIENTS 3 Tablespoons chili powder hot or mild 1/2 teaspoon onion powder 1/2 teaspoon dried oregano leaf scant 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon cumin 3 Tablespoons vegetable oil 2 Tablespoons gluten-free flour see notes 1/4 cup tomato paste 2 cups chicken stock or broth INSTRUCTIONS To a small bowl, add the spices – chili powder through cumin – then stir to combine and set aside. Heat the oil in a medium-size saucepan over medium heat then add the flour and cook while whisking constantly for 1 minute. Add the seasonings then whisk until they’re toasted and very fragrant, 30 seconds. Switch to a spatula then add the tomato paste and mash it in with the seasonings to create a thick paste. Switch back to a whisk then slowly stream in the chicken stock or broth while whisking to create a smooth sauce. Turn the heat up to medium-high then bring the sauce to a simmer while stirring slowly and constantly with a spatula. Once simmering, turn the heat back down to medium then simmer for an additional 1 to 2 minutes or until the sauce has thickened (sauce will continue to thicken as it cools). Cool slightly before using.

INGREDIENTS 8 ounces uncooked pasta 2 tablespoons butter 1/2 tablespoon flour 3-4 cloves garlic minced 1 tablespoon tomato paste 1/3 cup dry white wine or chicken broth 1 cup heavy/whipping cream 1/3 cup sun-dried tomatoes 1/2 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes 2 cups cooked/rotisserie chicken shredded 1/3 cup freshly grated parmesan cheese + more for serving 1 small handful fresh basil torn/chopped Salt & pepper to taste INSTRUCTIONS Boil a salted pot of water for the pasta and cook it al dente according to package directions. When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle the flour in and cook for about a minute, stirring often. Add in the garlic, tomato paste, and wine. Give it a good stir and let it bubble for about one minute. Whisk in the cream, then stir in the sun-dried tomatoes, oregano, red pepper flakes, and chicken, and cook it for a few minutes until the sauce has thickened to your liking. Stir in the parmesan and basil and take the skillet off the heat. Season generously with salt & pepper. Prior to draining the pasta, reserve some of the hot pasta water. Add the drained pasta to the skillet and toss until coated. If needed, pour in a splash of the hot pasta water to the sauce to thin it out a bit. Serve immediately with more parmesan if desired.

INGREDIENTS 8 ounces uncooked pasta 2 tablespoons butter, diced into 1-tablespoon chunks 1 teaspoon freshly-ground coarse black pepper 2 ounces finely-grated Pecorino-Romano cheese INSTRUCTIONS Boil the pasta water. Fill a large stockpot about halfway full of water (roughly 3 quarts) and bring it to a rolling boil. Generously season the water with fine sea salt (about 2 tablespoons). Bloom the pepper. Meanwhile, as the pasta water heats, melt the butter in a large sauté pan (preferably nonstick) over medium heat. Add the pepper and let it cook for 30 seconds, then turn off the heat. If you have an electric stove, you’ll want to remove the pan from the hot burner entirely. Cook the pasta. Add the pasta to the boiling water and cook, stirring occasionally, until it is just barely al dente. Toss the pasta. Use tongs to quickly transfer the pasta directly to the sauté pan with the melted butter and pepper. Add 1/3 cup of the starchy pasta water to the pan and toss the pasta briefly to combine. Add in half of the cheese and toss the pasta briefly to coat. Add in the remaining half of the cheese and continue tossing the pasta, adding in a few extra tablespoons of starchy pasta water if needed to thin out the sauce, until the cheese is melted and forms a smooth and glossy sauce. Serve the pasta immediately, garnished with an extra twist of black pepper and/or extra Pecorino if desired. This pasta is definitely best served hot out of the pan, so please enjoy it right away!

INGREDIENTS 3 tablespoons extra-virgin olive oil 2 medium yellow onions, minced 10 large garlic cloves, minced Kosher salt 1 1/2 teaspoon red pepper flakes 1 (28-ounce) can peeled whole tomatoes 2 teaspoons sugar 2 teaspoons dried oregano 1 pound ziti 1 1/2 pounds whole-milk mozzarella cheese, shredded 2 cups finely grated Parmesan cheese 8 sprigs fresh basil, stemmed INSTRUCTIONS Preheat the oven to 375°F. MAKE THE SAUCE: In a large skillet set over medium heat, heat the olive oil. Add the onions and garlic and season with salt and the red pepper flakes. Cook, stirring from time to time, until the onions become translucent, 3 to 5 minutes. Add the tomatoes, sugar, and oregano and stir to blend. Cook, continuing to stir from time to time, until the tomatoes start to smell cooked and the raw garlic mellows, 18 to 20 minutes more. Taste for seasoning. COOK THE PASTA: Bring a large pot of water to a rolling boil. Add a generous handful of salt; the pasta water should taste like seawater. Add the pasta and stir with a slotted spoon to make sure it does not clump or stick to the bottom. Cook until al dente, 8 to 10 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta in a large colander. COMBINE THE PASTA AND SAUCE: Add the hot pasta right from the colander to the skillet and toss to coat with the sauce. Shut the heat off and allow the pasta to rest for 10 minutes-ideally the pasta is nicely coated with the sauce but it still looks saucy and not dried out. If it becomes too thick, simply thin it out with some of the reserved pasta water. BAKE THE PASTA: Fill an 8.5 x 11-inch baking dish with half of the ziti, sprinkling half of the mozzarella and Parmesan over the pasta as you fill the dish. Top with all of the remaining pasta and cheese. Bake until the top browns, 15 to 18 minutes. Switch the oven to broil and broil the ziti until the top is browned and the sauce bubbling, 2 to 3 minutes. SERVE: Tear the basil and sprinkle over the top. Serve family style.

INGREDIENTS 3 cups cooked brown rice 2 cups unsweetened almond milk (or whole milk) 1 cinnamon stick 1/8 to 1/4 teaspoon ground cloves, to taste 1 cup dates, pitted and chopped 1 tart apple (such as Granny Smith), cored and chopped 1/4 cup raisins Salt to taste 1/4 cup slivered almonds, toasted 1 tbsp sugar or to taste (or none) INSTRUCTIONS Combine the rice, almond milk, cinnamon stick, cloves, and dates in a medium saucepan and cook over medium-low heat for 12 minutes, or until the mixture thickens. Add the apple, raisins, and salt. Remove the cinnamon stick before serving, and serve garnished with the toasted almonds.

INGREDIENTS 8 frozen hash brown patties 1 onion 1 cup mayonnaise 2 teaspoons Kosher salt, divided 2 tablespoons sweet pickle relish 2 teaspoons white vinegar 2 teaspoons sugar 2 teaspoons mustard 1 1/2 teaspoons paprika 1 teaspoon onion powder 1 tablespoon olive oil 1 1/4 lb ground beef sirloin 1 teaspoon freshly ground black pepper 2 teaspoons Worcestershire sauce 8 ounces Cheddar cheese, grated, divided 2 teaspoons sesame seeds 3 cups shredded iceberg lettuce 1/2 cup hamburger dill pickle slices, roughly chopped INSTRUCTIONS Preheat the oven to 400 degrees F (200 degrees F). Place hash brown patties in a single layer along the bottom of a 9x13 baking dish. Bake in the preheated oven until golden and crisp on the bottom, about 25 minutes. Meanwhile, grate or very finely mince 2 tablespoons of onion and set aside, along with any accumulated juices. Cut the remaining onion into a small dice and set aside. While hash browns bake, combine grated onion with mayonnaise, 1/2 teaspoon salt, sweet pickle relish, white vinegar, sugar, mustard, paprika, and onion powder in a bowl and mix well. Set aside. Heat oil in a large skillet over medium-high heat. Add beef and cook, undisturbed for 3 minutes. Continue to cook, while crumbling the meat with the back of a spoon and stirring occasionally, until browned and mostly cooked through, about 5 minutes. Season with remaining salt, pepper, Worcestershire and remaining chopped onions and cook for 1 minute. Remove from the heat and stir in 2/3 cup of the sauce mixture and 1 1/3 cup cheese. Flip hash brown patties over, so the crispy side is on top. Pour meat mixture over hash browns and top with remaining shredded cheese. Sprinkle with sesame seeds and bake until bubbly and cheese is melted, 10 to 12 minutes. Remove from oven and let stand for 5 minutes. Top with shredded lettuce and drizzle with remaining sauce. Top with chopped pickles and serve immediately.

INGREDIENTS 2 russet potatoes, sliced into 1/4-inch sticks Extra-virgin olive oil, for drizzling Sea salt INSTRUCTIONS Preheat the air fryer to 380°F. Drizzle the potatoes with olive oil, sprinkle with salt, and toss to coat. Place the potatoes in the air fryer basket in a single layer so that the potatoes are not touching each other. You will have to work in batches. Air fry for 12 to 15 minutes*, flipping halfway, or until crispy. If your fries are not crispy, air fry them a little longer. Once all batches are finished, toss them all back into the air fryer (no need to place in a single layer this time) for 1 to 2 minutes to warm and re-crisp any that got cold from the first few batches.