Recipes

1. Place butter in bowl of stand mixer with paddle attachment. To to medium speed and cream butter until smooth and has lightened ~3 minutes.
2. Add confectioners/icing sugar 1/2 cup at a time. After each cup has been incorporated, turn to high speed for 10 seconds to lighten frosting.
3. Add vanilla and pinch of salt and combine.
4. Add milk, heavy cream or half-and-half until frosting reaches preferred consistency.

1. Brown meat in skilet until almost done. Add onions and cook until tender.
2. Add remaining ingredients except cheese. Stir to combine and bring to boil.
3. Reduce heat, cover and cook until pasta is tender (~10 minutes).
4. Remove from heat and stir in cheese. Let sit to thicken and adjust seasoning if necessary. Enjoy!

1. Brown ground meat, set aside. Add oil to pan and add vegetables, cook until tender. Add garlic, flour, and tomato puree, increase heat and cook for a few minutes.
2. Return beef to the pan. Pour in the wine, and boil to reduce slightly. Add stock, worchestershire sauce and herbs. Bring to simmer and cook for 45 minutes, uncovered. Gravy should be thick and coating meat. Check after 30 minutes; if a lot of liquid remains, increase heat. Season well, then discard thyme and bay leaves.
3. Meanwhile, make mash. Bring potatoes to a boil in salted water, then simer until tender. Drain and let steam dry. Mash well with milk and butter, season with nutmeg, salt, and pepper.
4. Spread filling into 9x13 pan. Pipe or spoon on mash to cover. Bake at 425 F convection (or 400 F regular) for 25-30 minutes or until top is golden.

1. Mix all ingredients together.
2. Bake at 350 F for 10-15 minutes.

1. Preheat oven to 425 F. Prepare carrots and place on baking sheet. Drizzle with oil and disperse. Sprinkle with salt, cumin seeds, coriander seeds, and pepper.
2. Roast for 15-20 minutes until just tender, but firm.
3. Make the sauce: In a bowl combine and whisk all remaining ingredients. Drizzle over roasted carrots.

Depending on how spicy you and your family like your dishes, use as little or as much as you want. Store in an airtight container.

1. Mix together chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, red pepper flakes, and oregano in a small bowl.

1. Heat oven to 425 F
2. Put all ingredients in bowl (except 2 tbsp of oil) and stir until all ingredients leave side of bowl.
3. Knead 10 imes and divide.
4. Roll each into 13" circles, place on pan and turn edge 1/2" and pinch.
5. Brush with remaining oil.
6. Bake 20-25 minutes.

1. Mix first eight ingredients (marmalade, balsalmic vinegar, water, dijon mustard, garlic, pepper, salt, and olive oil) in bowl.
2. Put spinach in large bowl, and add ideally 5+ of the remaining optional ingredients. Serve.

Packed with plant-based protein, completely filling, and loaded with flavor, this easy chickpea curry with coconut milk is sure to hit the spot!

1. Preheat oven to 350 F. Line muffin tin with paper cups. In medium bowl, mix first 4 ingredients, then stir in chocolate chips.
2. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Make a well and add water, oil, vinegar and vanilla. Mix well.
3. Fill tins 1/3 full with batter and top with dollop of cream cheese mixture.
4. Bake for 25-30 minutes.