Cider-Glazed Pork and Apples

Ingredients

  • 1 tbsp. ground fennel seeds
  • 1 1/2 tsp. crushed red pepper
  • 1 boneless pork loin (about 3 lb.), butterflied*
  • 2 tbsp. vegetable oil
  • 3 medium Gala or Fuji apples, cored and cut into 6 wedges
  • 2 large onions, cut into thin wedges
  • 2 tbsp. butter, cut up
  • 1 1/2 c. apple cider
  • 1/4 c. cider vinegar
  • 2 sticks cinnamon
  • 3 whole star anise
  • 5 thin slices fresh ginger
  • Parsley leaves, for garnish

Tropical Avocado Ice Cream

Ingredients

  • 4 avocados, peeled and pitted
  • 1 c. lime juice (about 4 juicy limes)
  • Zest of 2 limes
  • 1 c. maple syrup
  • 2 cans coconut cream
  • 2 tsp. vanilla extract
  • 2 tbsp. coconut oil
  • 1/2 tsp. kosher salt
  • 1/2 lime, thinly sliced into quarters, for garnish

Directions

  1. Combine all ingredients, except lime slices, in a blender. Blend on high until smooth.
  2. Pour into loaf pan and garnish with lime slices. Freeze until firm, at least 3 hours or overnight.

Vegetable Tagine

Ingredients

  • 2 Tbs. olive oil
  • 4 shallots, chopped
  • 2 cloves garlic, minced
  • 1 1-inch piece peeled fresh gingerroot, minced
  • 1 stalk celery, chopped
  • 1 3-inch cinnamon stick
  • 1 1/2 tsp. ground coriander
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. paprika
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1/8 tsp. cayenne pepper or to taste
  • 1 32-oz. can crushed or diced tomatoes
  • 1 large carrot, peeled and cut into chunks (1 cup)
  • 1/3 lb. green beans, ends trimmed (2 cups)
  • 1 small butternut squash or sweet potato, peeled and cut into chunks (3 1/2 cups)
  • 1/2 head cauliflower, cut into florets (3 cups)
  • 1/2 fennel bulb, trimmed and cut into chunks (2 cups)
  • 1/4 tsp. crushed saffron
  • 1 cup cooked or canned chickpeas (rinsed if canned)
  • 1/2 cup pitted kalamata olives
  • 1/2 cup halved pitted prunes
  • 3 Tbs. chopped fresh parsley

Shrimp Lo Mein

Ingredients

Noodles:
  • Salt
  • 8 ounces dried Chinese egg noodles, or 1 pound fresh
Sauce:
  • 1 packet chicken bouillon mix, such as Knorr, dissolved in
  • 1 3/4 cups hot water
  • 1/4 cup plus 2 tablespoons oyster sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Sriracha chili sauce
Lo Mein:
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 cup thinly sliced white button mushrooms
  • 2 stalks celery, thinly sliced
  • 1 large carrot, shredded
  • 1 small bunch scallions, white and green parts, sliced
  • 1 pound small shrimp, peeled and deveined
  • 1/4 head Napa cabbage, finely shredded
  • 2 tablespoons cornstarch

Peanut Butter No-Bake Cookies

Ingredients

  • 3 cups (9oz/255g) oat flour
  • 1/2 teaspoon salt
  • 3/4 cup (6oz/170g) peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 cup (5oz/142g) honey
  • 3/4 cup (41/2oz/128g) chocolate, melted

Directions

  1. Line a cookie sheet with parchment paper, set aside.
    In a large microwave-safe bowl melt together the peanut butter and honey, this should take roughly 1 minute. Add the vanilla and whisk until evenly combined and smooth.
  2. Next add the oat flour and salt and mix until a sticky dough is formed. (If your dough is too wet or dry add in more oat flour or more milk until you get stoppable dough)
  3. Using a cookie scoop or a tablespoon measure scoop 2 tablespoons of the dough into your hand and roll into a ball. Gently press the ball of dough between your palms to form a flat disc about 1/2 inch thick.
  4. Place the cookie onto the lined cookie sheet and repeat the process until all of the dough has been used.
  5. Using a fork press into the top of the cookie to form that classic peanut butter crosshatch pattern.
  6. Place in the fridge to set for 10-20 minutes while preparing the chocolate.
  7. In a medium microwave-safe bowl melt the chocolate in 30-second increments until fully melted, this should take 1 1/2 to 2 minutes.
  8. Once the cookies have set, dip 1/2 of each in the melted chocolate then return to the lined baking sheet to allow the chocolate to set. Once the chocolate has set enjoy!
  9. These can be kept covered and stored in the fridge for up to 10 days.

Harvest Chicken Casserole

Ingredients

  • 2 tbsp. extra-virgin olive oil, plus more for baking dish
  • 2 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 onion, chopped
  • 2 medium sweet potatoes, peeled and cut into small cubes
  • 1 lb. brussels sprouts, trimmed and quartered
  • 1 tsp. dried thyme
  • 1/2 tsp. paprika
  • 1/4 c. low-sodium chicken broth
  • 6 c. cooked wild rice
  • 1/2 c. dried cranberries
  • 1/2 c. sliced almonds

Directions

  1. Preheat oven to 350o and grease a 9″-x-13″ baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.
  2. Heat remaining tablespoon oil over medium heat. Add onion, sweet potatoes, and Brussels sprouts and season with thyme, paprika, salt, and pepper. Cook until softened, 5 minutes. Add broth, bring to a simmer, and cook, covered, 5 minutes.
  3. Stir in cooked rice, chicken, and cranberries. Transfer mixture to baking dish, top with almonds, and bake 20 minutes.
  4. Let cool 5 minutes before serving.

Black and White Sesame Seed Cookies

Ingredients

Cookies:
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 3 cups cake flour, plus more
  • 1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into pieces
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
Frosting and Assembly:
  • 1/2 cup black sesame seeds
  • 1/4 teaspoon vegetable oil
  • 1/2 cup white sesame seeds
  • 4 cups powdered sugar
  • 1 teaspoon fresh lemon juice
  • Pinch of kosher salt
  • Special equipment:
  • A 3″-diameter cookie cutter