Ingredients

• 8 large Yukon gold potatoes, cubed (~2 lb)
• 3 cups corn (frozen, canned, or fresh)
• 4–6 white carrots, diced
• 2 medium onions, chopped
• 6 garlic cloves, minced (or 1¼ tsp garlic powder)
• 8 cups vegetable broth • 2 cups non‑dairy milk
• 1 tsp dried thyme • 2 tsp dried parsley
• 2¼ tsp salt • 2 bay leaves • 2–4 tbsp nutritional yeast
• 6 tbsp flour (optional for thickening)

Ingredients

• 2 lb chicken (breast or thigh), bite‑size • 2 tbsp oil
• 2 lb potatoes, diced • 4 cups corn
• 3 celery stalks • 2 carrots (opt.)
• 8 cups low‑sodium chicken broth
• 1 cup cream/half‑and‑half/oat milk (opt.)
• 1 tsp thyme • 2 bay leaves • Salt & pepper
• Parsley/chives for garnish • Peas/red pepper (opt.)

Ingredients

• Olive oil • Onion • Carrot • Celery • Seasonal veg
• 6 garlic cloves • ½ tsp thyme • 28 oz diced tomatoes
• Scant 1 cup quinoa, rinsed
• 4 cups veg broth + 2 cups water • Salt • 2 bay leaves
• Pinch red pepper flakes • Pepper
• 15 oz beans or chickpeas • 1+ cup chopped kale/collards
• 1–2 tsp lemon juice

Ingredients

• Oil • Onion • Jalapeños • Green chiles • Garlic
• 2 tsp cumin • 1 tsp oregano • 1 tsp cayenne
• 3 × 15 oz white beans, drained
• 2 × 14.5 oz chicken broth
• 3 cups chopped cooked chicken
• 1 cup shredded Monterey Jack

Meatballs

• Egg • ½ lb beef • ½ lb pork • ½ cup breadcrumbs
• ⅓ cup Parmesan • Parsley • Garlic • Oregano
• 1 tsp kosher salt • ½ tsp pepper • Oil for hands

Soup

• Olive oil • Onion • Carrots • Celery • Garlic
• Salt & pepper • 8 cups chicken broth
• ½ cup acini di pepe (or orzo) • 3 cups spinach
• Parmesan for serving

Ingredients

• Red Sauce (below) • 1 lb ground beef • ½ lb Italian sausage
• 28 oz ricotta • 2 eggs • ½ cup Parmesan • Pinch salt
• 1 box lasagna noodles • Mozzarella (top)

Ingredients

• 2 English cucumbers + salt • 2 cups cherry tomatoes
• ½ cup Kalamata • ½ cup green olives
• 2 tsp dried oregano/Italian seasoning
• Salt, pepper, cayenne • ¼ cup red wine vinegar • ⅓ cup olive oil
• 4 oz feta, diced (divided)

Ingredients & Dressing

• Zest 1 lime + juice 2 limes • 1 tsp salt
• ¼ cup tahini • ¼ cup olive oil
• 1 can chickpeas • 2 cucumbers • 5 celery stalks • ½ cup cilantro

Ingredients

• 7 cups destemmed kale • 1 roasted sweet potato
• ⅓ cup goat cheese • ½ cup cranberries • ½ cup pecans
• 1 honeycrisp apple • Oil spray • Salt & pepper
• Dressing: 2 tbsp Dijon • ¼ cup olive oil • 2 tbsp ACV • 1½ tbsp maple • ¼ tsp salt • 1 tbsp water

Ingredients

• 4 ears cooked corn (or 2 cans), 3 avocados, 1 lb tomatoes
• 1 small red onion • ⅓ cup cilantro • 1 jalapeño (opt.)
• 2 limes (juice + zest) • 2 cloves garlic
• ¼ cup oil • 1 tsp salt • ½ tsp pepper • ½ tsp red pepper flakes

Ingredients

• ½ cup butter, melted • 24 eggs • 2¼ tsp salt • 2½ cups milk

Ingredients

• 2 lb frozen shredded hash browns • 8 oz sour cream • 1 can cream soup
• 2 cups shredded cheddar • 1 tbsp minced onion
• 1 tbsp dried basil • 1 tsp salt • ½ tsp pepper

Ingredients

• 2 cans crescent dough • 2 × 8 oz cream cheese
• 1¼ cups sugar (divided) • 1 tsp vanilla • ½ cup butter
• 1 tsp cinnamon

Ingredients

• 7 eggs • ¼ cup milk • ¼ tsp salt • Pepper
• 1 cup chopped broccoli • ½ cup shredded sharp cheddar

Ingredients

• 2 tbsp chia • ½ cup milk • ½ tsp sweetener • ⅛ tsp vanilla (opt.) • Pinch salt
• Toppings: fruit, granola, jam, nuts

Poolish (Starter)

• 300 g water • 300 g flour • 5 g honey • 6 g yeast (4 g instant dry)

Rest 1 hour, then refrigerate overnight.

Dough

• Poolish • 700 g flour • 400 g water • 25 g salt • 10 g olive oil

Ingredients

• 28 oz crushed tomatoes • Pepper
• Basil & oregano (dried or fresh)
• Garlic powder or fresh • Red wine vinegar/lemon
• Salt to taste

Ingredients

• Olive oil • ½ onion • 16 oz mushrooms • Garlic (opt.)
• Salt & pepper • 1 tbsp fresh thyme • ¼ cup cream

Poolish

• 500 g flour • 500 g water @ 80°F • scant ½ tsp IDY

Final Dough

• 500 g flour • 250 g water @ 105°F • 21 g salt • ¾ tsp IDY • 1000 g poolish

Ingredients

• Warm water + sugar + yeast
• 750 g flour • 3 tsp sea salt • 9 tbsp olive oil
• Flaky salt & rosemary (opt.)