Heat olive oil in a medium pan over medium heat with onions. Cook, stirring regularly, until caramelized. Add the garlic to the onions and stir for a few minutes. Add frozen collards and frozen peas to the pan and cook until warmed through. Add remaining spices to the pan and stir. Remove pan from direct heat.

Add cooked peeled potatoes to the pan and mash the mixture together with fork or masher. Mash in the salt and pepper.

Let the mixture cool enough to handle with your hands.

Thursday, November 30, 2017 - 20:48

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and sprinkle with flour.

Sift the all-purpose flour into a medium mixing bowl. Add salt and baking powder and stir until well combined.

Use a mixing bowl and hand mixer or stand mixer to cream the butter and sugar together until smooth. Add the eggs, vanilla extract, almond extract, orange liqueur, orange zest to the mixing bowl and slowly mix until well combined. The texture should be light, slightly fluffy, and totally smooth except for the zest.

Thursday, November 30, 2017 - 20:41

Preheat oven to 400 degrees. Spray nonstick cooking spray on a broiler pan (a pan with sides at least a half-inch thick to catch bacon fat while baking).

Wrap each sweet potato slice with a slice of bacon, tucking ends of bacon under the sweet potato and placing on pan to secure bacon. Season wrapped fries with pepper and chili powder. Bake for 30 minutes (until tender when pierced with fork).

Monday, October 30, 2017 - 22:15

Use a medium mixing bowl to combine cranberries, green onions, cilantro and jalapeño. Add white sugar, orange and lime juice, and pinch of salt over mixture and stir with wooden spoon, carefully, not mashing the cranberries. Add zest and allspice to mixture and cover with plastic wrap. Refrigerate for 1-2 hours.

Monday, October 30, 2017 - 22:09

Preheat the oven to 375 degrees.

Sauté onions, celery and mushrooms in butter over medium heat in pan.

Remove from heat and set pan aside.

In a very large mixing bowl, combine bread cubes, breadcrumbs, cranberries, figs, all spices, herbs and seasonings (except for orange zest).

Add onion, celery and mushroom mixture to large mixing bowl with bread and dry ingredients from previous step.

Moisten this mixture with Pinot Grigio and broth.

Add beaten egg to mixing bowl as well.

Monday, October 30, 2017 - 21:51

Preheat oven to 400 degrees. Cover baking sheet with foil and spray with nonstick spray.

Cut butternut squash in half lengthwise and scoop out the seeds and fibrous matter. Discard.

Spread the butter over the butternut squash halves. Place the squash halves face down on the baking sheet.

Monday, October 30, 2017 - 21:43

Preheat the oven to 350 degrees.

Use a carving knife to cut a circle around the stem of the pumpkin as if you were making a jack-o-lantern. (Be careful to use up and down motion with the knife and work slowly.) Remove the stem/pumpkin top and set aside.

Scoop the contents of the pumpkins out into a colander. Wash the seeds until completely clean – the cleaner, the better.

Friday, September 29, 2017 - 13:28

Combine the lemon and lime juices, tahini paste, garlic and dash of salt in food processor. Pulse until a smooth paste consistency is formed. Add the rest of the ingredients, leaving the pumpkin puree for last. Pulse until smooth, but be careful not to over-process the mixture.

If you prefer a chunkier texture, process/blend less and hand-mash half of your chickpeas to mix in at the end.

Friday, September 29, 2017 - 13:23

Preheat oven to 350 degrees. Prepare the beets by scrubbing them thoroughly and removing the tops. Wrap each beet individually in aluminum foil and place on baking sheet. Bake the beets for an hour in the oven at 350 degrees. Remove from the oven and let the beets cool, wrapped in foil, for about 20 minutes.

In a small or medium saucepan, heat the balsamic vinegar, honey, lemon zest and salt and pepper until it comes to a boil. Reduce heat to low and let the mixture simmer until the consistency is thick and has become a glaze.

Friday, September 29, 2017 - 13:05

Heat a large pot (the bigger the better) over high heat and add ½ cup of the vegetable or chicken stock and tablespoon of oil to the heating pot. Turn heat to medium-low. Add in the garlic and onion to the pot and stir until onions turn translucent and garlic lightly browns and becomes fragrant. Be careful not to burn the garlic!

Friday, September 29, 2017 - 12:57