• 2 medium avocados, cubed
• 1 ripe banana
• ¼ cup honey(85 g)
• ⅔ cup coconut oil(130 g), melted
• 1 squeeze fresh lemon juice
• 1 pinch salt
• walnut, chopped, to taste
• coconut flake, to taste
• 
  
• Method
• In a blender of food processor, combine avocado, banana, honey, coconut oil, lemon juice, and salt.
• Blend until smooth, scraping down sides as necessary.
• Pour mixture into a parchment lined 8x8 inch (20x20 cm) freezer-safe dish and top with chopped walnuts and coconut flakes, or your favorite toppings!
• Freeze for at least 3 hours.
• Remove from freezer and cut into squares.
• Nutrition Calories: 1412 Fat: 123 grams Carbs: 80 grams Fiber: 9 grams Sugars: 61 grams Protein: 3 grams
• Enjoy!

CRUST

• 1 ¼ cups flour(155 g)
• 1 tablespoon sugar
• ½ teaspoon kosher salt
• ½ cup cold butter(110 g), cut into small cubes
• ¼ cup water(60 mL), ice

FILLING

• 4 eggs
• 1 cup sugar(200 g)
• 1 tablespoon McCormick® vanilla extract
• 1 teaspoon kosher salt
• 16 tablespoons butter
• ½ cup flour(65 g)
• 1 teaspoon lemon zest
• 3 green apples, thinly sliced
• 
  
• Method
• Crust: Combine flour, sugar, and salt in a food processor. Pulse a few times to mix. Add in butter and pulse a few times to break the butter down into pebble-size pieces. With the food processor running, drizzle in ice water. The dough should stick together when pressed between your fingers. (If dough doesn’t stick together, add more water 1 tablespoon at a time.)
• Lay out a sheet of plastic wrap. Dump dough onto the plastic wrap and shape into a disc. Cover tightly with the plastic wrap and refrigerate until ready to use.
• Preheat oven to 350ºF (175ºC).
• Generously spray a 9 or 10 inch (23 or 25 cm) tart pan with nonstick spray. On a floured surface, roll out the pie crust into a circle that is 2–3 inches (5-7.5 cm) bigger than your tart. Lift crust into the tart pan and press against the sides of the pan. Trim the edges of the dough so that it is level with the top of the pan.
• Filling: Whisk eggs, sugar, McCormick Vanilla Extract, and salt in a medium bowl, then set aside.
• Place butter in a saucepan over medium heat. Let butter completely melt and foam, stirring occasionally. Keep stirring as the foaming subsides and the butter begins to brown. Once butter browns, quickly transfer to a bowl and let cool for 10 minutes. Whisk browned butter into the egg mixture. Whisk in flour and lemon zest.
• Arrange sliced apples in a spiral pattern on the pie crust. Pour custard over apples, until custard reaches ½ inch (1 ¼ cm) below the top of crust (if using a 9-inch (23 cm) pan, you will have a little custard left over).
• Place in oven and bake for 50 minutes (cover with foil if the top starts browning too much, or until custard is set).
• Let cool completely before slicing and serving.
• Enjoy!

• ½ cup quaker rolled oat(40 g)
• 3 oz fresh pasteurized milk(100 mL)
• 2 oz natural yogurt(50 g)
• ½ banana, sliced
• ¾ teaspoon vanilla extract
• ⅕ cup pecan(15 g), chopped
• 
  
• Method
• Add all of the ingredients except for the banana and pecans in a clean mason jar.
• Stir everything together.
• Add the banana and pecans.
• Put a lid on the mason jar and refrigerate overnight 40°F (≤ 5°C).
• Enjoy!

• ½ cup soy sauce(120 g)
• ½ cup honey(170 g)
• 1 cup onion(150 g), chopped
• ¼ cup rice vinegar(60 g)
• 1 tablespoon ginger, grated
• 2 garlic cloves, grated
• ¼ teaspoon black pepper
• 2 lb chicken thighs(910 g)
• 1 broccoli head
• 1 carrot
• 1 zucchini
• ¼ cup water(60 mL)
• 3 tablespoons cornstarch
• 
  
• Method
• Make the teriyaki marinade. In a medium bowl, mix soy sauce, honey, onion, rice vinegar, ginger, garlic, and black pepper, and set aside.
• In the slow cooker, add chicken and teriyaki marinade.
• Cook on high for 4 hours, or cook on low for 8 hours.
• Cut vegetables into bite-size pieces.
• Mix water into cornstarch and mix until cornstarch is melted.
• Add cornstarch slurry and vegetables into the slow cooker for 30 minutes.
• Serve by itself or in a bowl of brown rice.
• Enjoy!

• ice
• kiwi
• strawberry
• ½ cup oat milk(120 mL), or milk of choice
• 1 cup fresh spinach(40 g)
• 
  
• Method
• Add the ice, kiwis, strawberries, oat milk, and spinach to a blender.
• Blend on high speed until smooth.
• Enjoy!

• 8 lb prime rib(3.5 kg), bones removed and tied back to the roast
• kosher salt, to salt
• freshly ground black pepper, to taste
• 
  
• Method
• On a cutting board, thoroughly blot the prime rib with paper towels to absorb any moisture.
• Generously season the prime rib all over with salt and pepper.
• Place the prime rib in dish with tall sides and set in the refrigerator uncovered to rest for at least 2-4 hours, or overnight.
• Transfer the prime rib to a roasting rack set inside a roasting pan and let come to room temperature for 1 hour before roasting.
• Preheat the oven to 450˚F (230˚C).
• Roast the prime rib for 30 minutes.
• Reduce the oven temperature to 325˚F (160˚C).
• Continue roasting the rib for 11 minutes per pound, until the internal temperature of the roast reaches 120˚F-125˚F (45-50˚C), for medium rare.
• Remove the rib from the oven, tent with foil, and let rest for 30 minutes.
• Transfer the roast to a cutting board and carve.
• Enjoy!

• 4 cups milk(960 mL), divided
• 2 large eggs
• 3 large eggs, only use the yolk, reserve whites for eggnog cookie dippers
• 1 cup sugar(200 g)
• 1 pinch kosher salt
• 1 cup heavy cream(240 mL)
• 1 cup dark rum(240 mL), or spiced rum (optional)
• nutmeg, freshly grated for garnish
• 
  
• Method
• Heat 3 cups (720 ml) of milk in a medium saucepan over medium-low heat until it is steaming, 5-6 minutes (do not allow it to come to a boil.)
• While the milk is warming, whisk together the eggs, egg yolks, sugar, and a pinch of salt in a medium bowl until pale yellow in color, 1-2 minutes.
• Once the milk has begun to steam, slowly pour half into the egg mixture while continuously whisking so the eggs don’t scramble. Once combined, slowly pour the egg and milk mixture back into the saucepan. 4. Keep warm over medium-low heat, stirring continuously for 15-20 minutes, until the mixture has thickened enough to coat the back of a spoon.
• Prepare an ice bath in a large bowl. Place a medium bowl in the ice bath and set a fine-mesh sieve on top. Pour the egg mixture through the sieve to remove any unwanted egg bits.
• Remove the sieve and add the remaining cup of milk and heavy cream, and stir to combine. Let cool for 20 minutes, stirring every 5. Add the rum, if desired, then cover and refrigerate for at least 2 hours. The eggnog will keep in the fridge for up to 3 days.
• Serve with freshly grated nutmeg on top.
• Enjoy!

• 2 eggs
• salt, to taste
• 1 tablespoon shredded parmesan cheese
• ½ tablespoon butter
• ¼ cup shredded cheddar cheese(25 g)
• ¼ cup black beans(40 g)
• ¼ cup onion(40 g), cooked
• ¼ cup bell pepper(25 g), cooked
• 3 slices avocado
• 
  
• Method
• In a medium size bowl, whisk the eggs, salt, and Parmesan until well combined.
• In a medium size saucepan over medium-high heat, melt the butter and pour the egg mixture into the pan. Let the egg cook just until it starts to set, then add the cheddar cheese, black beans, onions, and peppers to the center of the egg wrap.
• Cover with a lid and cook for another 3 minutes, or until the egg is fully cooked through and the cheese is melted.
• Add avocados and remove from the pan. Fold in the egg wrap’s left and right sides, then roll from the bottom to the top to form a burrito.
• Enjoy!

CRUST

• 36 chocolate sandwich cookies, crushed

MOUSSE

• 1 envelope unflavored gelatin
• 3 tablespoons espresso, brewed, cold
• 1 tablespoon rum, cold
• ⅓ cup water(80 mL), boiling
• 1 cup sugar(200 g)
• ⅔ cup dark chocolate powder(80 g)
• 2 cups heavy cream(480 mL), cold
• 2 teaspoons vanilla extract

TOPPING

• 8 oz whipping cream(225 mL)
• 8 oz mascarpone cheese(225 g)
• 4 tablespoons powdered sugar
• 
  
• Method
• Crush cookies in a bag and set aside.
• Mix cold espresso and rum in a small bowl. Mix in gelatin and let stand for 2 minutes.
• Add boiling water and stir until gelatin is completely dissolved.
• Mix sugar and cocoa in large bowl.
• Add whipping cream and vanilla. With an electric mixer, beat on medium speed until stiff.
• Pour in gelatin mixture and beat until well-blended.
• Add ½-inch (1.5 cm) layers of crushed cookies to dessert dishes, then scoop mousse into dishes and refrigerate for at least 30 minutes.
• While mousse is chilling, whip cream in a cold bowl until soft peaks form. Add mascarpone and powdered sugar and continue whipping until stiff peaks form.
• Scoop a dollop of whipped cream on top of the mousse and sprinkle with extra cocoa powder.
• Enjoy!