From Jessie Branom-Zwick

• Rice or other appropriate wraps, 2-3 per person?
• Napa cabbage, ½ head, shredded
• Carrots, 3 medium, julienned or peeled
• Red/orange/yellow bell pepper, 2, julienned
• Cucumber, 1-2, peeled and match-sticked
• Green onions, 6 (stalks, not bunches)
• Jicama (if allowed), 1 non-enormous, matchsticks
• Basil (regular or Thai)
• Pink grapefruit
• and/or any other non-starchy vegetables that look good

Directions:

Roll up the goodies in the wraps. Dip in dipping sauce.

From Jenn Purnell

• 2 ½ Tbsp canola oil
• 4 cloves
• 4 cardamom pods
• 4 peppercorns
• 1 bay leaf
• 1 onion, sliced
• 2 cups long-grain rice
• 1 Tbsp ground coriander
• ½ tsp ground cinnamon
• 3 cups beef or chicken broth
• 1 Tbsp brown sugar

Directions:

Heat the oil at medium, fry whole spices for a few seconds and add the onion rings. Cook until the onions are light brown. Add the rice and ground spices, cooking for a few minutes.

Add the broth and cook on low for 15 minutes.

Add the brown sugar, stirring quickly, then put the tight lid back on immediately! Cook another 15 minutes, or until the rice is done.

From Jenn Purnell

• 1/3 cup fresh mint
• 4 Tbsp lemon juice
• ½ green pepper
• 1 medium tart apple (peeled, cored, diced)
• 1 orange, diced

Directions:

Blender all ingredients.

From Jenn Purnell

• 3 Tbsp tomato sauce
• 7 Tbsp canola oil
• 2 Tbsp oat milk
• 4 chopped cloves of garlic
• 1 inch cube of ginger, chopped
• 2 ¼ lbs chicken breasts, cut into bite-size pieces
• 1 cinnamon stick
• 2 bay leaves
• 5 whole cardamom pods
• 5 whole cloves
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 Tbsp lemon juice
• ½ green bell pepper, chopped

Directions:

Mix  tomato sauce, 1 tablespoon canola oil, oat milk, and 1 cup of water. Blend the garlic and ginger with water into a paste.

Heat the oil over medium heat, brown the chicken on all sides, but don’t do it all at once, do it in batches, setting the partly cooked chicken aside. Add all the whole spices to the oil and stir. Add the ginger/garlic paste and the turmeric. Cook, stirring, for a short time. Add the chicken, tomato mixture, salt, pepper, lemon juice, and chopped green pepper. Bring to a boil, cover, and turn down the heat to simmer. Cook for 20+ minutes. Turn up the heat, and cook down to half.

From Jenn Purnell

• 1 ½ lbs butternut squash (or delicate)
• 6 Tbsp canola oil
• 2 Tbsp oat milk
• 3 Tbsp cilantro
• 1 tsp salt
• 1 tsp sugar
• ¾ tsp good dry English mustard (powder)
• ¾ tsp cumin (ground)
• 2 tsp lemon juice
• 5 fenugreek seeds
• ¼ tsp cumin seeds
• ½ chopped green bell pepper

Directions:

Peel, core, and slice up the butternut squash into bite-size pieces. Mix 1 tablespoon canola oil, oat milk, cilantro, salt, sugar, mustard, ground cumin, lemon juice, and 3 tablespoons water.

Heat the oil at medium, add the whole spices, and add the squash less than a minute later. Stir and cook for 5 minutes. Whisk the oat milk mixture and mix into the squash. Add the chopped bell pepper. Cover and reduce heat. Stir every 10 minutes, cooking for 40 minutes.

From Alice Enevoldsen

• 4 apples, cored and sliced
• 1/3 cup olive oil
• 1 Tbsp apple cider vinegar
• 1 Tbsp white wine vinegar
• 1 “clove” of a shallot, chopped fine
• Salt
• Marjoram
• Basil
• Thyme
• Fresh rosemary (chopped as fine as is easy)
• Black pepper
• Kalamata olives – ½ cup?

Directions:

Mix olive oil, vinegars, and shallot. Set aside.

Spend this time preparing the apples.

Add the spices, and mix it up. Marinade the apples. Let sit, turning as long as you have time for (a couple hours). Room temperature is fine.

Grill, setting aside the remaining marinade. Grill at a low temperature for about 25 minutes, until the apples’ sugars caramelize a little but they’re still firm.

Whiz the leftover marinade up with some kalamata olives. Serve the apples and tapenade together.

From Andrew Telesca

• 1/4 cup Canola Oil
• 1/4 cup Lime Juice
• 2 garlic cloves
• 2 tsp cumin
• Salt & Pepper
• 2 tsp paprika
• Cilantro
• Dash of your hotness of choice
• Salsa

Directions:

Mix. Use as a marinade.

From Jason Enevoldsen

• 10 Grams Celery seeds
• 30 Grams Onion powder
• 10 Grams Cayenne pepper
• 35 Grams Garlic powder
• 150 Grams Tea
• 25 Grams Black pepper
• 75-100 Grams Salt
• 50-75 Grams Chili pepper

Directions:

Combine. Coat on yummy meat. Cook.

From Andrew Telesca

• 1/3 cup maple syrup
• 1/8 teaspoon ground cinnamon
• Pinch ground clove
• Pinch cayenne pepper
• 1 pork loin roast (boneless, 2 ½ pounds)
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• 2 teaspoons canola oil

Directions:

Tie the roast with 5 pieces of string. Preheat oven to 325 degrees.
Mix the maple syrup and spices (except salt and black pepper). Sprinkle the salt and black pepper on the roast.
Heat the oil in a pan that you can put into the oven. You want the oil to just start to smoke. Cook roast on all sides until browned – a little less than 3 minutes per side. Set roast aside.
Turn the heat down to medium, pour off the fat. Add your maple syrup sauce back in and cook very quickly – about half a minute. Remove from heat. Put the roast back in and roll it around to coat it in the glaze.
Put the pan in the oven and cook 35-45 minutes, until done. Turn the roast twice while it is roasting.
Remove roast from pan, let cool 5 minutes. Pour glaze over the roast, let cool 15 more minutes. Eat!

From Jenn Purnell

• 6 4-in sprigs fresh lavender, or dried if fresh is unavailable
• 3/4 cup honey
• 3/4 cup fresh lemon juice

Directions:

Mix in a large pitcher with water. Chill. Serve.