Serves 4-6
Cook time: 45 minutes

Preheat oven to 400, bake sweet potatoes until soft, but not cooked through.  Once sweet potatoes have cooled enough to handle, sliced into them 2/3 of the way, but not all the way through.  Insert a slice of butter into each slice, then top each sweet potato with pecans and cranberries, drizzle with maple syrup and sprinkle with salt.  Return to oven to cook through.

Saute shallot  and carrot in olive oil until softened; add remaining ingredients and cook until everything is soft enough to be blended with an immersion blender.  Once blended, allow to simmer for about 30 minutes so flavors come together.
This is a great sauce that can really fancy up a meal; I often use it with an inexpensive cut of meat to dress it up.  You can even turn it into soup by adding more liquid.

Pumpkin Soup
Serves 4-6
Cook Time: 1 1/2 hours

In a medium Dutch oven, heat olive oil until it shimmers.   Saute onion until softened, then add pumpkin, apples, stock, salt & pepper.  Once vegetables are softened, puree using an emersion blender.  

Serves 6-8
Cook time: 45 minutes

Preheat oven to 350.  Using a mandolin, slice sweet potatoes into thin slices.  Meanwhile, melt butter is a medium sauce pan; once melted add flour and whisk in; cook until the roux is blond in color.  Slowly add the milk to roux to create a bechamel; be patient and keep whisking while cooking; allow mixture to thicken.
Shingle in sweet potato slices in the bottom of a greased casserole dish.  Pour some of the bechamel over the first layer of sweet potato slices.  Keep layering sweet potatoes slices and bechamel until you run out (try to finish with the bechamel).  Sprinkle with grated cheese and cook until browned and bubbly.

Whisk mayonnaise and ketchup together, adding a much or as little horseradish, Worcestershire, salt and pepper as you would like.  Spread bread with sauce and top with remaining ingredients
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Serves 4
Cook Time: 20 minutes

Combine all ingredients on a large sheet pan and toss in olive oil and seasoning.   Cook for about 20 minutes, then turn to broil to brown pork (you may need to cover vegetables).  Make sure pork reaches 145 internal temperature before serving.  

Serves 4
Cook Time: 20 minutes

Combine all ingredients on a large sheet pan and toss in olive oil and seasoning.   Cook for about 20 minutes, then turn to broil to brown chicken (you may need to cover vegetables).  Make sure chicken reaches 165 internal temperature before serving.  Serve immediately.

Serves 4
Cook Time: 20 minutes

Combine al ingredients on a large sheet pan and toss in olive oil and seasoning.  Lay lemon slices over everything.  Cook for about 20 minutes, then turn to broil to brown chicken (you may need to cover vegetables).  Make sure chicken reaches 165 internal temperature before serving.  Sprinkle with feta, if using, and serve immediately.

​Serves 4-6
Cook Time: 45 minutes

In a medium Dutch oven, heat olive oil until it shimmers, add salted and peppered chicken leg quarters skin-side down.  Allow skin to brown, then flip chicken and saute on other side.  Once chicken is browned (not cooked through) remove to a plate and set aside.  Saute onion in chicken fat until softened; add garlic and saute one more minute.
Add butter and saute mushrooms until browned and cooked down by at least half.    Sprinkle with Wondra and cook for about a minute until Wondra is not longer raw white flour.  Deglaze with wine then add stock and milk.  Add chicken back to pan and allow to cook through as soup simmers on low.
Check your chicken temperature after 45 minutes, you need it to be at least 165 in the thickest portion (dark meat can handle being higher without any ill effect after only 45 minutes).  Meanwhile, cook 1/12 cups dried rice with 3 cups water until cooked through.
When chicken reaches an internal temperature of at least 165, remove from pot and allow to cool; once cooled remove skin and shred chicken (I like to save the skin and bones in the freezer to make stock later).  
Add chicken back to pan and add cream, if using.  If you are serving all the soup at once and do not anticipate leftovers you can add the cooked rice to the soup pot; however, if you are planning on having leftovers, add a few spoonfuls of soup to the individual serving bowls and ladle hot soup over the rice.

Serves 4
Cook Time: 20 minutes

Combine all ingredients in a bowl or zip-top bag and toss to combine.  Let marinate for a few hours.
Preheat air fryer to 400 and cook for 20 minutes, shaking every five.  Serve with tortillas.