• 8 – 10 pound boneless ham
• Whole cloves
• 1-3/4 cup Fischer & Wieser Charred Pineapple Bourbon Sauce *

• 1 cup unsalted butter, at room temperature
• 3/4 cup sifted icing sugar
• 2 cups all purpose flour
• 1 cup finely chopped pistachios or pecans
• 1/2 cup Crofter’s Organic Raspberry Premium Spread or Raspberry Just Fruit Spread

Nature’s Path Cinnamon Oatmeal Pancakes

• 1 pouch Nature’s Path® Apple Cinnamon Instant Hot Oatmeal, uncooked*
• 1/3 cup Whole Wheat Flour
• 1/2 tsp. Baking Powder
• Pinch salt
• 1/3 to 1/2 cup Milk
• Vegetable Oil, for skillet
• Maple Syrup, Honey, or Fresh Fruit, for serving

• 1 teaspoon grape seed oil, or cooking oil of your choice
• 2 tablespoons water
• 1 cup diced onion
• 1 cup diced celery
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 1/2 teaspoons minced fresh rosemary (leaves only)
• 1 cup Organic Madagascar Pink Rice™, rinsed *
• 1/3 cup currants
• 1/3 cup dried cranberries (preferably juice-sweetened)
• 1 cup diced, unpeeled apple
• 1 3/4 cups low sodium vegetable broth
• 1/4 cup minced parsley

• 1 Jolly Llama Strawberry Sorbet Squeezup
• 2 oz premium gin
• 2 oz lime juice
• 4 fresh mint leaves
• 3 oz club soda

• 4-6 Meedjol Dates (soak first and extract seeds)
• 1 cup of raw almond butter
• cups cashew (run through a nut grinder)
• 2 TBS Tempt Vanilla Spice Protein Powder (you will use more to dust truffles with later)
• Pinch of sea salt
• tsp vanilla extract
• 1 TBS chia seeds
• 2 TBS cocoa powder (or carob, raw cocoa powder)

• 1 quart Tempt Vanilla Hemp milk*
• 1 frozen banana
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp rum extract
• 1/4 tsp nutmeg
• 1/4 tsp tumeric

• 2 delicata squash, halved and seeds scooped out (you can save them and roast them for snacking!)
• 1 large garlic clove, minced
• extra-virgin olive oil
• 1 15-oz can small white beans (such as navy beans), drained and rinsed
• about 4 large handfuls greens – baby spinach, chopped chard, chopped collards, etc. – washed and spun dry
• 1 tablespoon minced fresh sage leaves
• 1/2 cup fresh breadcrumbs
• 1/4 cup grated parmesan cheese

1. Directions
2. Preheat oven to 350 degrees. Place the squash halves (cut side up) on a sheet pan or in a baking dish. Drizzle the surfaces with some olive oil, and season with kosher salt and freshly ground black pepper. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour. Remove the squash halves from the oven and set aside.
3. Meanwhile, make your filling: heat a little extra-virgin olive oil (about 1-2 Tbsp) in a saute pan over medium heat until hot, then add the minced garlic and saute for about 30 seconds, until fragrant. Add the greens and saute until wilted. Now add your drained, rinsed white beans and continue cooking the mixture until the beans are heated through. Stir in the chopped fresh sage, season to taste with coarse salt and freshly ground black pepper, and set aside to cool slightly.
4. Now you’ll fill the squash halves: first, preheat the oven to 425 degrees F. In a small bowl, mix together the breadcrumbs and grated parmesan cheese. When the bean and green mixture has cooled slightly, stir half of the breadcrumb mixture into it — this will help bind the filling together slightly. Divide this filling mixture between the cooked squash halves, mounding it in each.*
5. Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle some olive oil over the top of each squash half. Return the pan to the oven and bake the squash halves until the topping is golden, about another 15 minutes or so (check a little bit before so the topping doesn’t burn.
6. Serves 4.
7. *If you have any filling mixture left over, it makes a great lunch dish: spread it in an individual gratin dish, top with another dusting of breadcrumbs and parmesan cheese, drizzle some olive oil over the top, and bake in a 425 degree F oven until the topping is golden. It’s great by itself or spooned onto some crusty bread – yum!

Eggs on Sunday's Stuffed Delicata

• 1 cup Erewhon Crispy Brown Rice GF cereal
• 1 cup Erewhon Corn Flakes
• 1/2 lb. organic chicken tenders
• 1/4 tsp. Za’atar
• 1/2 T paprika
• 1/2 tsp. black pepper
• 1/2 T onion powder
• 1/8 tsp sea salt
• 1/4 cup fresh cilantro, minced
• 1 egg
• 1/4 cup milk or unsweetened non-dairy beverage

• 3 cups sweet potatoes, mashed
• 4 tablespoons Organic Valley Butter, melted
• 3/4 cup sugar
• 3 Organic Valley Eggs
• 1 cup Organic Valley Original or Vanilla Soy Milk (or Organic Valley Half & Half)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon salt
• 1 unbaked 9-inch pie crust