Snap Pea Slaw

Ingredients:

• 2 cups snap peas, thinly sliced
• 2 carrots, shredded
• 1 clove garlic, minced
• 2 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp parsley, minced
• 1 tsp sesame seeds

Directions:

1. In a bowl, combine all ingredients and mix well.

Cucumber Apple Salad

Ingredients:

• 1 cucumber
• 1 apple (granny smith)
• 1 tbsp dill
• 1 tbsp honey
• 2 tbsp greek yogurt
• salt

Directions:

1. Using a mandolin, thinly slice cucumber and apple.
2. In a bowl, combine slices with dill, honey, and yogurt, mix well.
3. Season to taste with salt.

Winter Guacamole Salad

Ingredients:

• 6 kale leaves, torn into bite-sized pieces
• 1/2 avocado, diced
• 6 grape tomatoes, diced
• 1/2 red bell pepper, diced
• 1 cup corn
• 2 green onions, chopped
• 1 tbsp cilantro, minced
• 1/2 lime, juiced
• olive oil
• salt

Directions:

1. In a bowl, drizzle kale leaves with olive oil, sprinkle with salt, and massage until kale turns a brighter green.
2. Add the rest of the ingredients and mix well.

Lemon Cannellini Bean Salad

Ingredients:

• 1 can cannellini beans
• 1/2 cup celery leaves and tips, diced
• 1/2 lemon, juiced
• paprika

Directions:

1. Combine beans, celery, and lemon juice in a bowl and mix.
2. Sprinkle with paprika.

Split Pea Soup

Ingredients:

• 2 cups dried peas, soaked overnight, drained and rinsed
• 1 red onion, diced
• 2 carrots, chopped
• 2 celery ribs, chopped
• 5 garlic cloves minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 2 cups water
• 1 tsp cumin
• 1 tsp pepper
• 1 tsp salt
• 2 tsp oregano
• 2 bay leaves

Directions:

1. In a large pot, heat oil over medium-high heat.
2. Add red onion and saute until soft.
3. Add garlic and let bloom.
4. Add seasoning and let bloom.
5. Add carrots and celery and cook for a few minutes.
6. Add peas, broth, and water and bring to a boil.
7. Reduce heat and simmer until peas are soft.
8. Puree in blender (in batches).
9. Return to pot, season with salt and pepper to taste.

Poultry and Offal Aspic

Ingredients:

• 2 turkey drumsticks
• 2 turkey necks
• 1 turkey wing
• 4 chicken thighs
• 12 chicken gizzards
• water
• 6-8 garlic cloves, minced
• salt
• pepper

Directions:

1. Wash and clean all meat, removing any excess skin/fat, and put in a large pot.
2. Cover meat with water, add salt, set pot to boil over medium-high heat, and skim until clear.
3. Cover pot, reduce heat, and simmer until meat falls off the bones.
4. Uncover pot, raise heat to keep a steady simmer, and reduce until about half the original liquid remains.
5. Strain liquid into one bowl and gather all the cooked meat into another.
6. Separate bones and sinew from meat and discard.
7. Chop meat into bite size pieces and divide evenly into serving dishes.
8. Add garlic, pepper, and salt to liquid to taste.  Best way to taste is with a small piece of meat.
9. Divide liquid equally among all the serving dishes.  The more liquid is added to the dish, the less dense the aspic will be.
10. Cover each dish and place in refrigerator to set overnight.

Zucchini Hummus Slices

Ingredients:

• 2 zucchini, sliced
• 3-4 carrots, shredded
• 1 avocado, diced
• 1/2 cup hummus
• Sriracha (optional)

Directions:

1. Arrange zucchini slices in a single layer on a large platter (or two).
2. Spread hummus on top of each zucchini slice.
3. Place shredded carrots on top of each slice.
4. Top slices with avocado.
5. (Optional) Place Sriracha on the side for dipping.