Brussels Sprouts with Cranberries

Ingredients:

• 4 cups brussels sprouts, sliced
• 3 small onion, sliced
• 2 cups dried cranberries
• 1 tbsp olive oil
• salt

Directions:

1. Heat oil and saute onions until browned.
2. Add brussels sprouts and cranberries and cook until the brussels sprouts are soft.
3. Season to taste.

Apple Confit

Ingredients:

• 4 apples (fuji), peeled and thinly sliced
• 3 tbsp butter, melted
• 1/4 cup sugar
• 1/8 tsp cardamom
• 1/8 tsp cinnamon
• 1 orange, zested

Directions:

1. Combine sugar, cardamom, and cinnamon in a bowl.
2. Generously butter a bread mold (or a few ramekins).
3. Arrange a thin layer of apple slices on the bottom of the mold, brush with butter, sprinkle with sugar mixture and orange zest.
4. Continue layering adding orange zest on every third layer only.
5. The bread mold in parchment paper and then aluminum foil and use a small knife to pierce both the parchment and foil in a few places.
6. Add pie weights to top of covered apples and place bread mold onto a cookie sheet.
7. Bake, undisturbed, in a pre-heated 300°F oven for 2 hours.
8. Remove from heat and let rest, as is, until room temperature.
9. Remove the weights and wrapping and serve.

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.