Grilled Zucchini and Burrata Board

Vesela Asenova

Ingredients:

• 3 small zucchini
• 1 heirloom tomato
• 1/2 cup cherry tomatoes
• 1/2 of a baguette
• 1 garlic clove for rubbing the crostini
• 2 Burrata cheese balls
• 1/4 cup olive oil
• 1 tsp salt
• Black pepper to taste
• 2 tbs Basil Pesto
• Basil leaves

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Lamb Chops; Citrus & Sage

Kim Kushner

Ready in 20 minutes
Serves 4-6 people
This is a super easy marinade that can be blitzed together in just minutes. Orange and sage make a wonderful combo, add the wine and honey, and it becomes next level good! Sometimes, when I’m feeling risky, I throw in the whole orange, unpeeled into the food processor – this adds great, vibrant color and just the right amount of bitterness. (more…)

Grilled Peaches, Burrata, Basil & Mint
Ready in 15 minutes
Serves 8 people
Summer in a salad! Grilling the peaches is a great way to release the sweet juices, and soften the peaches slightly. Burrata is essentially a creamy pouch of stretched mozzarella cheese filled with creamy soaked mozzarella; it is luscious and sweet. Serve with toasted sourdough bread and a glass of wine, and you have what I’d consider the perfect meal. (more…)

By Virginie Degryse
This is so tasty, super festive and right on point for the Holiday season. Plus it is so easy to make since we are using store bought dough.

Ingredients

• 1 pie dough (store bought, thawed)
• 1 small delicata squash
• 1 large yellow onion
• 1/4 cup of pumpkin purée
• 1/4 cup of ricotta cheese
• 4-5 sage leaves
• 1/4 cup of pine nuts
• 2-3 tbsp of olive oil

Directions
Preheat the oven at 400F. Place the pie dough on a lined baking sheet and reserve in the fridge.

Wash, cut in 2 lengthwise and remove the seeds from the delicata squash. Slice it in 1/2 inch has moon. Toss with 1 tbsp of olive oil, some salt and pepper and roast for 10-15 minutes in the oven. (more…)

Bridges

• 1.5 oz Tequila
• .75 oz Lime Juice
• 0.5 oz Agave Nectar
• 1 oz Hibiscus Tea
• 1 oz Club Soda
• Garnish: Chili Salt Rim

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By Catherine McCord
• 1 can black beans, drained and rinsed
• 1/4 cup greek yogurt
• juice of 1/2 lemon
• 1/2 teaspoon salt
• 3/4 cup mild chunky salsa
• guacamole
• 1/4 cup sour cream (for spider web)
• 2-3 black olives (for spiders) (more…)

By Pamela Saltzman

SERVES 8-10
For an 8 x 8 pan of gingerbread:

• ¾ cup unsulphured molasses (not blackstrap)
• ¾ cup pure maple syrup
• ½ cup unsweetened applesauce
• ½ cup melted unrefined coconut oil or unsalted butter
• 2 ½ cups whole wheat pastry flour or white whole wheat flour*
• 1 ½ teaspoons aluminum-free baking soda
• ½ teaspoon fine grain sea salt
• 3 teaspoons (1 Tablespoon) ground ginger
• 3 teaspoons (1 Tablespoon) ground cinnamon
• ¾ teaspoon ground cloves
• 1 cup hot water

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By Catherine McCord

(makes 12 spiders)
Prep Time: 10 mins Cook Time: 10 mins

Ingredients

• 6 hard boiled eggs
• 1 teaspoon dijon mustard
• 1/4 cup mayonnaise (or vegan mayonnaise)
• 1/4 teaspoon kosher salt
• 15-20 whole pitted olives (black, green, or kalamata)

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