Ingredients:

• 1 can chickpeas

• 1/2 tsp cumin

• 1/4 tsp Italian seasoning

• 1/2 tsp salt

• 1 T lemon juice

• 1/2 tsp garlic

• 3 T sun-dried tomatoes

• 2 T oil from sun dried tomatoes

• 1/2 cup water

Directions:

Drain and rinse chickpeas and blend with the remaining ingredients. Start with 1/4 cup of water and add more until your desired thickness. For smoother hummus, peel the skins of the chickpeas before blending. Toss with a salad, serve with vegetables or add to a wrap and enjoy!

Ingredients:

• 2 T olive oil

• 32 oz of corn (I used canned)

• 6 T mayonnaise

• 3 T lemon juice

• 1 c parmesan (and/or cotija) cheese

• 1 tsp minced garlic

• 1/2 c cilantro

• 1 tsp chili powder

• 2 T jalapeño pepper (opt)

• 4 T red onion (opt)

• Crushed Takis (opt)

• Salt & pepper, to taste

Directions:

1. Heat oil in a pan and add corn. Cook until corn starts to char (8-10 mins)

2. Add all other ingredients in a separate bowl and mix until combined

3. Once corn is finished, incorporate it into the mixture

4. Top with more cheese, chili powder, cilantro or Takis and serve immediately

Ingredients:

• 3 lbs russet potatoes

• 1/2 cup butter

• 3 cloves of garlic, minced

• 1/2 cup sour cream

• 1/2 cup heavy cream

• Salt and pepper, to taste

Directions:

1. Scrub potatoes with water and peel skins. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until fork tender, about 20 minutes. Drain and return potatoes to pot

2. Turn heat to medium-low and use a potato masher to mash potatoes and butter until smooth

3. Turn off heat and add garlic, sour cream and heavy cream. Mix until completely combined

4. Season mashed potatoes with salt and pepper then transfer into a serving bowl

Ingredients:

• 1 c sugar

• 1/3 c brown sugar, packed

• 1/3 c water

• 2/3 c orange juice

• 12 oz cranberries, rinsed and picked through

• Pinch of salt

• 1 cinnamon stick (or 2 tsp ground cinnamon)

• 1 piece of orange peel (optional)

Directions:

1. Combine sugars, orange juice and water in a large saucepan over medium heat. Stir to combine

2. Add cranberries, salt, cinnamon and orange peel

3. Bring to a simmer over medium heat, stirring frequently. Cook for 10 minutes or until most of the cranberries have popped

4. Let cool for at least 30 minutes. Cover and refrigerate until ready to use (can be made up to 3 days in advance)

Servings: 8

Ingredients:

• 4 T butter

• ! onion, diced

• 3 stalks of celery, sliced

• 1-2 granny smith apples, diced

• 1-2 tsp garlic, minced

• 2 boxes of Stove Top stuffing (I used 1 savory herb and 1 chicken)

• Chopped green onion, for garnish

Directions:

1. Melt butter in a large saucepan. Add onion and celery and cook until translucent. Add diced apples and garlic. Stir until combined and heated through then set aside.

2. Make stuffing as the box mix instructs but exclude the butter since some was previously added to the produce (you could add more but I chose not to)

3. Once the box mix is completed and fluffed, add the sautéed produce back to the saucepan and mix

4. Once everything is combined, transfer to a serving dish and enjoy

Ingredients:

• 3 c flour

• 2 tsp yeast (active dry preferred but instant works)

• 1 1/2 tsp sea salt

• 1 1/2 c warm water (105F)

Directions:

1. In a large bowl, combine all ingredients, adding water last. Mix until ingredients are barely combined, until flour is hydrated, and form a ball

2. Transfer to a greased bowl and cover the bowl loosely with plastic wrap and/or a moistened kitchen towel. Let the dough rise 18-24 hours for active dry yeast, or at least 6-8 hours for instant yeast

3. Preheat the oven to 450F and put a dutch oven inside the oven while it preheats. Turn dough onto a floured surface and let it continue to rest, covered, until oven is preheated, about 15 minutes

4. Gently gather the dough into a ball and carefully place the dough into a preheated dutch oven and bake, with the lid on, for 30 minutes. Remove cover and bake for 15 minutes more. Remove from the oven and cool

Tips:

• Baking the bread in a preheated dish will make the outside of the bread crunchy

• While the bread cools, lay a towel over the bread to soften the crust; it will create a humid environment which will also result in less crumbs

• You can cook the bread in the dutch oven without lining it but, to avoid excess cleanup, line the dutch oven with parchment paper or tin foil