Ingredients:

5 cups old-fashioned (large flake) oats
1-2 cups chopped, sliced or slivered nuts (such as almonds, pecans, walnuts, hazelnuts or a combination)
1/2 cup seeds (such as pumpkin, sunflower, flax or sesame, or a combination)
1/2 cup shredded coconut (optional)
1 tsp. cinnamon
pinch salt
1/3 cup brown sugar
1/3 cup liquid honey
1/4 cup canola or other mild vegetable oil
2 Tbsp. water
1 cup dried fruit (such as raisins, dried cranberries, cherries or chopped figs or apricots – optional)

Preheat oven to 325F. In a large bowl, mix together the oats, nuts, seeds, coconut, cinnamon and salt.

In a small saucepan, combine the brown sugar, honey, oil and water and heat, stirring, until everything is melted. Pour over the oat mixture and toss until well mixed.

Spread out onto a large rimmed baking sheet and bake in the middle of the oven for 30-40 minutes, stirring occasionally, until golden. Add the dried fruit, if you’re using it, and let cool. Store in a tightly sealed container. Makes lots.

Put the wheat berries in a saucepan and cover with water. Bring to a boil over medium heat, then turn the heat down to low and partially cover the pot. Cook for 45 minutes, or until the wheat berries are soft yet still chewy.

While the wheat berries are cooking, whisk the rice vinegar, orange juice, and honey together in a small saucepan. Bring to a boil and add the raisins and chopped figs. Turn off the heat and let the fruit steep in the juice and vinegar mixture.

Finely dice the red onion; you will end up with between 1 and 1 1/2 cups. Finely dice the celery as well; you will have between 1 1/2 and 2 cups. Mix them in a large bowl.

When the wheat berries are tender enough to be chewed easily, drain them, then pour them into the large bowl with the red onion and celery. Toss with the olive oil and lemon zest. Add the vinegar and juice mixture, and all the fruit, and mix. Toss with the almonds, chopped parsley or mint, and with the salt. Add pepper to taste.

Let the salad stand at room temperature for at least one hour before serving, to allow the flavors mix and soak into the grain. Serve warm or at room temperature. (The salad can also be refrigerated for up to three days.)

• 1 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 3 lamb shanks (about 8 ounces each), cut in 1/2
• Extra-virgin olive oil
• 4 cloves garlic, chopped
• 4 large carrots, cut into coins
• 1 large onion, cut into chunks
• 1 bay leaf
• 1/4 bunch thyme
• 2 cloves
• 3/4 bottle (750ml) red wine
• 1 quart low-sodium beef stock
• 1 cup barley
• 6 large russet potatoes
• Parsley sprigs, for garnish

Preheat oven to 350 degrees F. Begin by preparing shanks: On a large plate, season flour with plenty of salt and pepper then lightly dredge the shank pieces. Set a large, heavy-based pot or Dutch oven over medium-high heat. Add a 2-count of olive oil then carefully add the shanks to the pot and brown all over. Remove the shanks to a plate and set aside. Toss in the garlic, carrots, onion, bay leaf, thyme and cloves. Cook for 2 to 3 minutes, browning the vegetables, then add wine, beef stock and finally barley. Return the shanks to the pan. Cover and roast in the oven for 2 hours.

Peel the potatoes and cut in half lengthwise. After the stew has been cooking for 2 hours, remove from oven and arrange potatoes on top to completely cover the stew – you may have to cut some of the potato pieces smaller to fit. Place back in the oven uncovered and bake for 30 to 45 minutes or until the potatoes are cooked

• Juice of 1 blood orange (about 1/4 cup)
• 1 tablespoon shallot, minced (from 1 small shallot)
• 3/4 teaspoon flaky sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 firm but ripe Haas avocado, peeled and cut into 1/4-inch-thick slices
• 2 cups (1 ounce) loosely packed baby arugula leaves
• 1 blood orange, peeled, segmented, and seeded

In small bowl, whisk together blood orange juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add olive oil and whisk vigorously to combine. (Vinaigrette can be prepared ahead and refrigerated, covered, up to 2 days. Whisk thoroughly before using.)

Divide avocado between two plates, fanning out slices over half of plate. Top with arugula and drizzle with vinaigrette. Top with blood orange segments and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup sugar
• 1/8 teaspoon salt
• 2 teaspoons finely grated orange peel
• 3 large eggs
• 24 ounces sweetened flaked coconut (about 6 cups firmly packed)
• 6 ounces bittersweet chocolate, melted

Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart. Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Cool completely on sheets.

Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm, about 30 minutes.

For crust

• 1 stick unsalted butter substitute, softened
• 1/3 cup packed light brown sugar
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour

For chocolate dulce de leche:

• 1 cup heavy cream or soy creamer
• 1 cup dulce de leche (Pareve if you can find)
• 4 large egg yolks
• 5 ounces bittersweet chocolate, finely chopped (preferably in a food processor)

Preheat oven to 375°F with rack in middle. Butter a shallow 9- to 9 1/2-inch square baking pan (1 to 1 1/2 inches deep). Line bottom and 2 sides with parchment paper, leaving an overhang. Butter parchment. Blend together butter, brown sugar, vanilla, and salt in a bowl with a fork. Sift in flour and blend with fork until a soft dough forms. Spread dough evenly in baking pan using an offset spatula or back of a spoon, then prick all over with fork. Bake until golden, 15 to 20 minutes, then cool completely in pan on a rack, about 30 minutes.

Make chocolate dulce de leche: 
Bring cream and dulce de leche to a simmer in a small heavy saucepan, stirring with a wooden spoon until dulce de leche has dissolved. Whisk together yolks in a bowl, then slowly whisk in hot cream mixture. Return to pan and cook over medium heat, stirring constantly, until pan is visible in tracks of spoon and mixture registers 170°F on an instant-read thermometer. Remove from heat and whisk in chocolate until melted.

Pour chocolate mixture over cooled shortbread and chill, uncovered, until cold and set, about 2 hours. Run a small knife around edges to loosen, then transfer to a cutting board using parchment. Cut with a hot clean knife (dip in hot water and wipe clean between cuts) into 24 bars. Chill until ready to serve.

• 5-7 pound Brisket
• 4 cups Fresh Pomegranate Seeds
• 2 cups Pomegranate Juice
• 2 cups Red Wine
• 2 Carrots
• 2 White Onions
• 5 Ribs Celery
• 6 Cloves Garlic
• 3 tablespoons Grape Preserves
• 1 Bunch Fresh Thyme
• 4 cups Chicken Stock
• Salt and Pepper

Season brisket with kosher salt and pepper and sear on all sides in a hot pan. Remove brisket and put all vegetables and garlic in roasting pan and caramelize. Deglaze with wine and pomegranate juice. Add the grape preserves, fresh thyme, half the seeds, and chicken stock. Bring to a simmer, cover with aluminum  foil and put in a 300 degree oven for 2- 3 hours. Remove from oven and let cool in braising liquid. Remove meat, strain sauce and simmer and skim. Slice against the grain and serve with mashed potatoes and roasted brussel sprouts and garnish with fresh pomegranate seeds.

• 1 pound regular or whole grain spaghetti (I like Barilla Plus)
• 1 1/2 pounds crimini mushrooms
• 1/3 cup extra-virgin olive oil
• 2 leeks
• 3 to 4 cloves garlic, finely chopped
• Freshly ground black pepper
• 2 tablespoons finely chopped fresh thyme leaves
• 1/2 cup dry white wine
• 1/2 cup heavy cream or half and half
• Grated Parmesan or Romano, for topping

Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente. Meanwhile, wipe mushrooms clean with damp paper towel. Thinly slice the mushrooms. Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until golden and tender, 10 minutes.

While mushrooms cook, halve the leeks lengthwise. Trim off dark green tops and root end. Thinly slice the leek then wash well in a large bowl of cold water, separating all the layers to clean inside. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.

Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese and serve.

Prepare a large bowl of ice water. In a large saucepan, whisk the coconut milk and agave nectar over moderately low heat until warm. In a medium heatproof bowl, whisk the sugar and cocoa powder. Gradually whisk in 1 cup of the warm coconut milk until smooth, then whisk in the egg yolks. Scrape the cocoa paste into the saucepan and whisk until blended. Cook the custard over moderate heat, whisking constantly, for about 6 minutes, until very hot and slightly thickened; do not let it boil. Immediately strain the custard into another bowl and place over bowl of ice water. Stir the custard until cooled. Transfer ice cream mixture to a freezer-proof container and freeze till partially frozen, about 1 hour. Take out of freezer and stir, breaking up frozen pieces, then refreeze for another 2-3 hours. Take out of freezer 15 minutes before serving to let thaw a little. Scoop and serve.

2 tablespoons butter substitute
4 tablespoons olive oil
3 onions, chopped
1 teaspoon salt
1/2 teaspoon sugar
1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
3 tablespoons chopped fresh parsley
1/4 teaspoon fresh-ground black pepper
3/4 pound ziti
3 ounces soft goat cheese, crumbled
3 tablespoons grated Parmesan cheese, plus more for serving

1. In a large frying pan, melt 1 tablespoon of the butter with 2 tablespoons of the oil over moderate heat. Add the onions, 1/2 teaspoon of the salt, and the sugar and cook, stirring frequently, until the onions are well browned, about 20 minutes. Remove from the pan.
2. In the same pan, melt the remaining 1 tablespoon butter with 1 tablespoon of the oil over moderate heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until tender and brown, about 8 minutes. Add the reserved onions, the parsley, the remaining 1/4 teaspoon salt, and the pepper.
3. In a large pot of boiling, salted water, cook the ziti until just done, about 13 minutes. Reserve 3/4 cup of the pasta water and drain. Toss the ziti and 1/2 cup of the reserved pasta water with the mushroom mixture, the remaining 1 tablespoon oil, the goat cheese, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.

• 1 lb imitation crab meat
• 2 eggs
• 1/2 cup panko breadcrumbs
• 1/4 cup light mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon onion powder
• 1/4 teaspoon freshly ground pepper
• 4 dashes hot sauce, optional
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons unsalted butter
• Serve with your choice: buns, wraps, salad greens, spicy mayo, avocado, red onion

1. Break up crab in food processor by pulsing till chopped up. Add egg, breadcrumbs, mayonnaise, mustard, lemon juice, onion powder, pepper and hot sauce and pulse till just combined. Form into 6 patties.
2. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side. Serve on buns or in wraps or over greens and top with spicy mayo, avocado and thinly sliced red onion.

Preheat oven to 475 degrees. Line a large baking sheet with parchment paper. Toss mushrooms with 2 Tbsp oil and 1/2 tsp salt. Spread out on sheet in one layer, cut side down. Toss green beans with 1 Tbsp oil and remaining 1/2 tsp salt. Spread green beans in one layer on other side of baking sheet. Roast until green beans are shrunken and mushrooms are tender, about 25 minutes.

Meanwhile, place 1 Tbsp + 1 tsp olive oil in nonstick skillet with garlic, rosemary, and red pepper flakes. Bring to a simmer over medium low heat. Cook 1 minute to infuse oil and soften garlic. Remove from heat. Transfer vegetables to mixing bowl and toss with rosemary garlic oil. Toss thoroughly then transfer to serving place.

½ c pistachios
¼ c sesame seeds
1 T coriander seeds
1 T cumin seeds
1 tsp paprika
1 tsp dried thyme
½ tsp fresh ground black pepper
1 tsp salt
Chicken:
Olive oil or coconut oil
4 large skinless chicken breasts
Relish:
1 T coconut oil
1 onion, thinly sliced (1 cup)
2 T minced fresh ginger
¼ tsp cinnamon powder
pinch cayenne
1 cup dates, pits removed, chopped into small pieces
¼ cup fresh orange juice
¼ cup pomegranate molasses
salt
¼ cup chopped chives

Toast pistachios in a dry heavy-bottom skillet or place in a preheated 350 degrees oven until golden brown, about 6 minutes. Toast the sesame seeds in a skillet or the oven until they are golden, about 5 minutes. Toast the coriander and the cumin seeds in a dry skillet until fragrant, about 2 minutes. Transfer to a spice mill or blender and grind to a powder.
Place the pistachios and the sesame seeds in a food processor and pulse carefully to grind together so as not to turn the nuts into a paste. Stir in the remaining spices. Store in a jar for up to two weeks.
Preheat the oven to 350 degrees. Dredge the chicken in the spice mix. Film a nonstick skillet with olive or coconut oil. Heat until a hand held 1 inch above the pan feels hot, then add the chicken. Cook for 1 or 2 minutes per side, until golden brown. Transfer the chicken to a baking sheet and place in the preheated oven. Bake for 15 minutes, until cooked through. Slice on an angle and serve fanned out on the plate.
Relish:
Warm oil in a small pot. Add the onion and cook for 7 minutes, until softened and starting to brown. Add the ginger, cinnamon, and cayenne and cook another 2 minutes. Add the dates, orange juice, pomegranate molasses and a pinch of salt. Cook uncovered, stirring from time to time, until relish is thickened, about 5 minutes.

• 12 ounces fresh mozzarella cut into cubes, or small balls of fresh  mozzarella
• 1 small basket cherry tomatoes
• 12 whole fresh basil leaves
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon kosher salt
• 1 small jar pureed roasted red pepper
• 12 cup extra virgin olive oil

Cut cherry tomatoes in half. Alternately place mozzarella cubes, cherry tomato halves and basil leaves on skewers. Mix together olive oil and pureed roasted red bell pepper then set aside. Grill skewers for a few minutes or until cheese turns golden brown. Brush with olive oil and pepper mix then sprinkle with salt and pepper.

This is a great Moroccan spice blend mixture that you can make and have on hand to create delicious lamb or chicken dishes.

Ingredients:

1 tsp cumin
1 tsp ground ginger
1 tsp salt
3/4 tsp black pepper
1/2 tsp cinnamon
1/2 tsp coriander
1/2 tsp cayenne
1/2 tsp ground allspice
1/4 tsp ground cloves

Mix all ingredients together and store in air-tight container.

Preheat the oven to 325°F.  Heat the olive oil over medium-high heat in a heavy-bottomed roasting pan or casserole large enough to accommodate the meat in one layer.  Add the brisket and brown well on both sides, about 10 minutes. Transfer the brisket to a platter and set aside.

Pour off all but about 1 tablespoon of fat remaining in the pan and add the garlic cloves. Cook over medium heat, stirring occasionally, until the garlic edges just start to brown. Add the vinegar and deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon. Add the stock, wine, thyme, and rosemary sprigs, and reduce the heat to a simmer. Salt and pepper the brisket to taste on all sides, and add it to the pan, fat side up. (Make sure liquid almost covers brisket, or add more stock if needed.) Spoon the garlic cloves over the meat. Place the brisket in the oven, cover , and cook, basting every half-hour, until the meat is fork tender, 3-3 1/2 hours or longer. Cool the brisket in the pan sauce, cover well with foil, and refrigerate until the fat congeals. Scrape off all solid fat. Remove the brisket from the pan and slice thinly across the grain.

To make gravy: (optional)

Strain the liquid from the brisket, reserving the garlic and discarding the thyme and rosemary sprigs. Skim and discard as much fat as possible from the liquid. Puree the cooked garlic with 1 cup of the braising liquid in a food processor or using an immersion blender. Transfer the pureed mixture, the remaining braising liquid, and the rest of the cooked garlic to a skillet. Add the chopped rosemary, minced garlic, and lemon zest. Boil down the gravy over high heat, uncovered, to the desired consistency. Taste and adjust the seasoning. Rewarm the brisket in the gravy until heated through. Arrange the sliced brisket on a serving platter. Spoon some of the hot gravy all over the meat and serve the remaining gravy on the side.

1. Preheat a grill pan over medium heat. In a small skillet, heat the olive oil until shimmering. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the water and cook, stirring, until the onion is lightly browned, about 5 minutes longer. Scrape the onion into a medium bowl and let cool. Add the ground turkey, panko, 1 teaspoon of kosher salt and 1/4 teaspoon of pepper. Mix the ground turkey mixture lightly and form it into 4 patties.
2. Grill the burgers over a medium-high flame, turning once, until lightly charred on the outside and cooked through, about 6 minutes per side. Brush the cut sides of the rolls with the sun-dried tomato oil and grill until toasted, about 1 minute.
3. In a small bowl, mix the mayonnaise with the pesto and sun-dried tomatoes. Spread the mayo on the rolls and top with the burgers, red onion slices and arugula. Close the burgers and serve.