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INGREDIENTS 2 teaspoons vegetable oil 1 tablespoon finely chopped garlic 1⁄2 teaspoon grated fresh ginger root 2⁄3 cup dark brown sugar 1⁄2 cup soy sauce 1⁄2 cup water 1 pound beef flank steak, sliced 1/4 inch thick on the diagonal 1⁄4 cup cornstarch 1 cup vegetable oil for frying 2 bunches green onions, cut in 2-inch lengths INSTRUCTIONS Heat 2 teaspoons of vegetable oil in a saucepan over medium heat. Add garlic and ginger; cook and stir until fragrant, about 30 seconds. Stir in brown sugar, soy sauce, and water. Increase heat to medium-high; stir until sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside. Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated. Set aside until most of the cornstarch has been absorbed, about 10 minutes. Heat vegetable oil in a deep skillet to 375 degrees F (190 degrees C). Shake excess cornstarch from beef slices and drop into hot oil, a few at a time, stirring briefly and frying until edges become crisp, about 2 minutes. Remove beef with a large slotted spoon; drain on paper towels. Remove excess oil from the skillet, then heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add green onions and bring to a boil; cook until the onions have just softened and are bright green, about 1 to 2 minutes.

INGREDIENTS 1 lbs russet potatoes 1 teaspoon coarse salt - to taste 1 tablespoon oil INSTRUCTIONS Preheat oven to 425° convection. Line a baking sheet with foil and place a rack on top. Spray the rack with PAM cooking spray. Scrub the potatoes. If using Russets, peel first. Cut into ¼–⅜ inch fries. A mandoline works well—just follow safety directions. Soak in cold water for 20–30 minutes to remove surface starch. Rinse several times, then dry thoroughly with paper towels. Dry the bowl, return the fries, and toss with 1 tablespoon of oil. Arrange fries on the prepared rack in a single layer. They can touch slightly, but don’t overlap. Sprinkle lightly with coarse salt. Bake for about 30 minutes or until golden brown and crisp. Season again while hot.

INGREDIENTS 1 (2 pound) package frozen hash brown potatoes, thawed 1 (16 ounce) container sour cream 1 cup chopped onion 1 (10.75 ounce) can condensed cream of chicken soup 8 ounces shredded Colby cheese 5 1/3 tablespoons butter, melted salt and ground black pepper to taste INSTRUCTIONS Preheat the oven to 375 degrees F (190 degrees C). Mix together hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl until well combined; season with salt and black pepper. Transfer mixture to a 9x13-inch baking dish. Bake in the preheated oven until casserole is bubbling, about 1 hour.

INGREDIENTS 3 cans (14-1/2 ounces each) vegetable broth 6 medium potatoes, cubed 1 medium carrot, thinly sliced 1 large leek (white portion only), chopped 1/4 cup butter, cubed 1 garlic clove, minced 1 teaspoon dried thyme 3/4 teaspoon salt 1/4 teaspoon dried marjoram 1/4 teaspoon pepper 1/4 cup all-purpose flour 1-1/2 cups half-and-half cream 1 cup frozen peas, thawed INSTRUCTIONS In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

INGREDIENTS FOR THE CUPCAKES 1 cup all-purpose flour 1/4 cup almond flour 1 teaspoon ground cinnamon Pinch of cayenne 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup milk 1/2 cup unsweetened cocoa powder 1 cup granulated sugar 3/4 cup vegetable oil 1 large egg 1 teaspoon pure vanilla extract FOR THE FROSTING 4 tablespoons unsalted butter, at room temperature 6 ounces cream cheese, at room temperature 1/2 cup packed light brown sugar 1 teaspoon pure vanilla extract Pinch of salt 1 cup confectioners’ sugar Ground cinnamon and grated chocolate, for topping INSTRUCTIONS Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners. Mix both flours, the cinnamon, cayenne, baking soda and salt with a whisk in a medium bowl. Heat the milk in a small saucepan over medium heat until hot but not boiling. Put the cocoa powder in a large bowl, pour in the hot milk and whisk until smooth. Let cool slightly. Whisk in the granulated sugar, vegetable oil, egg and vanilla until smooth. Whisk in the flour mixture until just combined. Spoon the batter into the muffin cups, filling each three-quarters of the way. Bake until the tops of the cupcakes spring back when pressed gently, 20 to 25 minutes. Remove the pan from the oven with oven mitts. Let the cupcakes cool 5 minutes in the pan, then remove from the pan and let cool completely on a rack. Meanwhile, make the frosting: Beat the butter, cream cheese, brown sugar, vanilla and salt in a large bowl with a mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in the confectioners’ sugar on medium low until smooth, then beat on medium high until thick and fluffy, 1 to 2 more minutes. Spoon the frosting into a piping bag and pipe onto the cupcakes (or spread the frosting on top). Sprinkle with cinnamon and grated chocolate.

INGREDIENTS 1/4 cup marmalade, large peels chopped 3 scallions, thinly sliced, white and green parts separated 2 tablespoons fish sauce, coconut amino acids or Yondu 2 tablespoons soy sauce 1/2 teaspoon crushed red pepper 2 1/2 pounds bone-in, skin-on chicken thighs (see Tip) Salt 2 garlic cloves, finely grated or minced 1 1/2 pounds sweet potatoes (you don’t have to peel them), cut into 3/4-inch thick pieces 4 tablespoons extra-virgin olive oil 1 lime, plus lime wedges for serving INSTRUCTIONS In a large bowl, whisk together marmalade, scallion whites, fish sauce, soy sauce and crushed red pepper. Season chicken lightly with salt. Rub garlic all over the pieces and under the skin and add to the bowl, turning to coat them with the marinade. Let marinate while you prepare the potatoes (up to 30 minutes at room temperature or up to 8 hours in the refrigerator). Heat the oven to 425 degrees. If you like, you can line a sheet pan with parchment paper or foil for easy cleanup. The marmalade will probably scorch a little at the pan edges. Put the sweet potatoes on the sheet pan and toss with 2 tablespoons olive oil and a big pinch of salt. Spread potatoes out in one layer and place in the oven. Roast for 10 minutes. To the bowl with the chicken add remaining 2 tablespoons olive oil. Grate the zest of the lime into the bowl, then halve the lime and squeeze one half of it in as well (save the remaining half for serving). Toss well. Add chicken skin side up to the sheet pan, nestled among the sweet potatoes (but not on top of them; make sure the chicken is touching the pan). Spoon any extra sauce over everything. Roast, tossing the sweet potatoes once or twice, until chicken is cooked through and caramelized and the sweet potatoes are soft, 25 to 35 minutes longer. Taste and add more salt and lime juice if needed. Top with scallions greens and serve.

INGREDIENTS 8 oz shredded iceberg lettuce 4 oz Smoked Deli Ham 4 oz Large Deli Pepperoni 4 oz Salami 5 slices provolone cheese 1 large tomato, sliced 12 thin slices of red onion 1/4 cup Pepperoncinis, sliced 1/4 cup Mayo 1 tbsp Olive oil 1 tbsp Red wine vinegar 1 tsp Italian seasoning 1 tsp Salt 1 tsp Pepper 1 tsp Garlic Powder 1 tsp Onion Powder 4 Sub rolls INSTRUCTIONS Add the lettuce, meat, cheese, tomato, red onion and pepperoncinis on a cutting board. Take a large sharp knife and chop everything into bite size pieces then spread on the cutting board. Add a drizzle of mayo, olive oil, red wine vinegar, Italian seasoning and SPG. Mix everything together thoroughly until fully coated. Stuff into a toasted sub roll.

INGREDIENTS 1 pound brussels sprouts 3 tablespoons extra-virgin olive oil 1/4 teaspoon kosher salt 2 garlic cloves, thinly sliced 1/4 cup balsamic vinegar 1 teaspoon fresh lime juice, plus more for serving 1/2 teaspoon soy sauce INSTRUCTIONS Trim the brussels sprouts and cut in halves through the stems. (Cut larger ones in quarters.) Heat air fryer to 400 degrees, if preheating is necessary. Place brussels sprouts in the air fryer basket; drizzle with 1 tablespoon oil and the salt. Fry for 15 minutes, shaking basket or stirring the sprouts halfway through. Sprinkle sprouts with garlic. Continue to fry until the garlic is golden brown, another 2 to 4 minutes. Meanwhile, in a small saucepan, bring balsamic vinegar to a simmer. Continue to simmer until thickened and starting to look syrupy, adjusting heat as necessary to prevent burning, 2 to 3 minutes. (Keep a close eye on it; it will go from reduced to burned very quickly.) Remove from heat and whisk in 2 tablespoons oil, the lime juice and the soy sauce. Transfer brussels sprouts to a serving platter and drizzle with balsamic dressing. Squeeze more lime juice on top to taste.

INGREDIENTS 1 cup butter or margarine 2 cups chopped onion 2 cups chopped celery 1/4 cup chopped fresh parsley 12 cups dry bread cubes 1 teaspoon poultry seasoning 1 tablespoon fresh sage, chopped or 1 1/2 teaspoons dried sage 2 tablespoons fresh thyme, chopped or 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 4 1/2 cups chicken broth, or as needed 2 eggs, beaten INSTRUCTIONS Preheat oven to 350 degrees F. Put bread cubes and eggs in very large bowl. Sauté sausage in a large skillet over medium-high heat until cooked through, crumbling sausage with the back of a spoon, about 10 minutes. Transfer sausage with a slotted spoon to the bread cubes. Add butter, onions, and celery and fresh herbs to skillet and sauté until tender, about 10 to15 minutes. Add to sausage, along with dry herbs and seasoning (salt, pepper, marjoram, poultry seasoning), mix to combine. Add chicken stock to crouton mixture. The mixture should be moist, but not soggy. Add more chicken stock, if necessary. Transfer stuffing to a baking dish and cover with foil. Bake for 1 hour. Uncover and bake for another 20 minutes, or until the top is golden.

INGREDIENTS 1/2 pound chopped rhubarb 1/2 pound sugar INSTRUCTIONS Put the chopped rhubarb in a glass container, like a Mason jar. Pour in enough sugar, so the rhubarb is completely buried by about 1/2 inch. Close the jar and shake well. Let this sit on the counter overnight. The next day, all the sugar should have dissolved. Shake the jar to be certain. Add another 2 tablespoons of sugar to the jar and shake to dissolve. Repeat this process each day until, in the morning, you see sugar on the bottom of the jar that has not dissolved. You can strain and use the syrup now, but you’ll get a pinker syrup if you leave the syrup to rest another week or so. If it’s hot in your kitchen, like hotter than 75°F, put the syrup in the fridge on Day 3. When you’re ready, strain out the rhubarb. You can use it in rhubarb bread or muffins or pie, or as a garnish for drinks. Pour the syrup into a clean container and store in the fridge, where it will keep indefinitely.