Ingredients:

• 1 package (17.6 oz.) Wegman’s Organic Girelle Durum Semolina Pasta
• 4 cans (6 oz.) tuna (Albacore or Yellow Fin)
• 1 can lobster corn chowder
• 2/3 cup of milk
• 1 Tbsp. butter
• Salt and pepper to taste
• 8-16 oz. grated Mexican mix cheese
• 8+ oz. mozzarella cheese
• 1/2 cup grated parmesan/Romano cheese

Directions:

1. Pre-heat oven to 350 degrees F and butter a casserole dish
2. Mix all the ingredients together EXCEPT for the cheese
3. Separately, mix all the cheese together
4. In the buttered casserole dish, layer the noodle and cheese mixtures by adding 1/3 of the noodle mixture, than 1/3 of the cheese mixture and repeat until everything is added
5. Bake the dish in the oven for 30-35 minutes
6. Optional: serve with a side of sweet peas

Ingredients:

• 1/2 cup chopped onions
• 1/4 cut butter, cubed
• 1/2 cup all-purpose flour
• 1 can (14.5 oz.) chicken broth
• 1 cup half-and-half cream
• 2 to 3 teaspoons curry powder
• 2 cups diced, cooked turkey
• Hot, cooked rice (to serve the curry over)
• 1/2 cup mix of peanuts, cashews, raisins, and coconuts

Directions:

1. Prepare rice
2. In a saucepan, sauté the onions until tender in the butter.
3. Add the flour to form a smooth paste.
4. Gradually, stir in chicken broth and bring the saucepan to a boil
5. Boil for 1-2 minutes, or until thickened
6. Reduce the heat and add the cream and curry. Mix well.
7. Add the turkey and heat until warmed through.
8. Serve over rice and sprinkle with nut mix

Portions for four people

Ingredients (Garnishes):

• Jack’s Special Mild Salsa
• Organic sour cream
• Brown rice
• 6″ flour tortillas

Ingredients (Beans):

• 2 glugs olive oil
• 1 can pinto beans
• 1 can black beans
• 1 bottle of beer
• 1-2 tsp. Better Than Bouillon
• Cumin
• Cayenne
• Garlic powder

Ingredients (Slaw):

• 1/3 large cabbage
• 1/3 cup olive oil
• 1/2 cup mayo
• 1 lime’s juice
• 1 tsp. salt
• 2 Tbsp/ honey
• 2 tsp. cumin
• 1/2 tsp. cayenne
• Optional: shredded carrots and cilantro

Ingredients (Shrimp):

• Olive oil
• 2 gloves of garlic
• 1 tsp. cumin
• 1/2 tsp. cayenne
• pinch of chili powder
• 1/2 lime

Directions (Beans):

1. Add the 2 glugs of olive oil to a pan. Then add the cans of pinto and black beans, be sure to include the liquid
2. Add 1/2 to 1 bottle of the beer to the pan
3. Once boiling, add the better than bouillon, 1 shake of cumin, 1 shake of cayenne, and garlic powder to taste.
4. Decrease heat to a simmer. Stir occasionally until the beans are the right consistency, which is a refried beans-like paste
5. Serve as a topping for the tacos

Directions (Slaw):

1. Cut the cabbage into 2″ strips
2. Put the remaining ingredients into a jar and shake until combined
3. Add the cabbage strips and toss together until mixed.
4. Serve as a topping for the tacos

Directions (Shrimp):

1. Sauté the shrimp, garlic, cumin, cayenne, and chili powder in olive oil
2. Once cooked, squeeze 1/2 of a lime on top of the shrimp

Ingredients:

• 8 oz. of tagliatelle pasta
• 1 Tbsp. extra virgin olive oil
• 12 oz. baby bella, cremini, and lion’s mane mushrooms (Riley and Sam particularly recommend Lion’s Mane)
• 4 cloves of chopped garlic
• 1/2 cup heavy cream
• 3/4 cup mascarpone cheese, room temperature
• 1/4 cup freshly grated parmesan cheese
• 1 Tbsp. chopped parsely
• 1 tsp. kosher salt
• 1/2 tsp. black pepper

Directions:

1. Heat a cast iron skillet and put just the sliced mushrooms into the skillet.
2. Cook the mushrooms without oil or butter until the they’ve dried and become lightly brown.
3. Then add olive oil or butter and sauté for 5-10 minutes
4. Take the mushroom skillet off of the heat and start on the pasta
5. Bring a large pot to boil over high heat. Once boiling, salt the water and cook the pasta until al dente. Reserve 1 cup of the pasta water
6. Put the mushroom skillet back onto heat and add the garlic. Sauté for two minutes or until very fragrant
7. To the same skillet, add the heavy cream and mascarpone cheese. Stir gently until homogenous and silky
8. Stir in the freshly grated parmesan cheese until combined and let it all simmer together until slightly thickened and it coats the back of a spoon (about 3 minutes).
9. Once thickened, add the fresh parsley and stir to combine. Season with salt and pepper.
10. Add the pasta to the sauce and 1/2 cup of the reserved pasta water. Mix together and continue adding pasta water to your thickness preference

Note:

Recipe modified from Cozy Cravings.

Ingredients:

• 1 turkey (18 lbs.)
• 1/2 cup unsalted butter (or previously saved turkey butter/fat from the freezer)
• 1.5 quarts turkey stock
• 8 cups prepared stuffing
• Salt and pepper to taste

Directions:

1. Preheat oven to 325 degrees F. Place the rack in the lowest position of the oven.
2. Remove the turkey neck and giblets. Rinse the turkey and pat dry with paper towels.
3. Place the turkey, breast side up, on a rack in the roasting pan
4. Loosely fill the body cavity with stuffing
5. Rub the skin with softened butter, and season with salt and pepper
6. Position a aluminum foil tent over the turkey
7. Place the turkey in the oven and pour 2 cups of turkey stock into the bottom of the roasting pan.
8. Baste the turkey every 30 minutes with the juices from the bottom of the pan
9. Whenever the drippings evaporate, add stock to the bottom of the pan in 1-2 cup increments
10. Remove the aluminum foil after 2.5 hours
11. Roast the turkey until a meat thermometer inserted into the meaty part of the thigh reads 165 degrees F (about 4 hours)
12. Once done, transfer the turkey to a large serving platter and let it stand for at least 20-30 minutes before carving

Note:

Recipe retrieved from All Recipes.

Ingredients:

• 2-3 medium sweet potatoes
• 1/4 cup brown sugar
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1 cup cranberries
• 1 large apple (or pear), peeled and thinly sliced
• 3 Tbsp. butter
• 1/4 cup orange juice
• 1/3 cup pecans

Directions:

1. Boil the sweet potatoes until tender without peeling them beforehand.
2. Peel and cut the potatoes into 1/4 in. thick slices
3. Preheat the oven to 350 degrees
4. Grease a medium-sized casserole dish with cooking spray or butter and layer in half of the potatoes
5. Mix together brown sugar, salt, and cinnamon
6. Sprinkle half of the brown sugar mixture over the potatoes in the casserole dish
7. Sprinkle half of the cranberries over the potatoes
8. Add the second half of the potatoes on top of the cranberries
9. Add a layer of the apples (or pear) on top of the second layer of potatoes and then sprinkle the second half of the brown sugar mixture overtop the apples
10. Dot the top with butter and sprinkle on the remaining cranberries
11. Pour orange juice over the top of the dish
12. Cover and bake for 30 minutes
13. Uncover and sprinkle with pecans
14. Bake for another 5 minutes

Ingredients:

• 4 cinnamon sticks
• 20 cardamom seeds
• 8 star anise
• 10 cloves
• 3 Tbsp. sunflower oil
• 4 oz. massaman paste
• 3 lbs. beef flank or rump steak cut into 1 in. cubes
• 1.5 cup canned coconut milk, shaken well
• 3.5 cups beef stock
• 4 onions, quartered
• 4 Tbsp. fish sauce
• 2 Tbsp. palm or coconut sugar
• 4 Tbsp. tamarind puree (can use lemon juice as substitute)
• 1 cup roasted peanuts
• 16 oz. potatoes, cut into 1-in. cubes

Directions:

1. Dry-fry the cinnamon sticks, cardamom seeds, star anise, and cloves in a skillet or wok over low heat. Stir all the ingredients around for 2-3 minutes, or until fragrant.
2. Remove from pan.
3. Heat the sunflower oil in a nonstick wok or skillet and stir-fry the massaman paste over medium heat for two minutes, or until fragrant.
4. Add the beef cubes and cook for 2-3 minutes
5. Add the coconut milk, beef stock, onions, fish sauce, sugar, tamarind paste, dry-fried spices, and roasted peanuts.
6. Gently simmer everything over medium heat for 20 minutes
7. Add the potatoes and continue to simmer, uncovered, over low heat for another 30 minutes.
8. Serve immediately

Note:

Recipe modified from the “Fresh Thai” cookbook.

Ingredients:

• 4 lbs. of sweet potatoes
• 2 Tbsp. canola oil
• 1/2 tsp. mustard seeds
• 2 small, green serrano chilies, chopped (or 1 small jalapeño, OR 1.5 Tbsp. chili powder)
• 1 medium red onion (about 1.5 cups), finely chopped
• 1 tsp. finely grated fresh ginger (about a 2-inch piece)
• 1/2 tsp. ground turmeric
• 3/4 tsp. salt
• 2 Tbsp. lemon juice
• Cilantro

Directions:

1. Peel and dice the sweet potatoes into once-inch cubes.
2. Boil the cubed sweet potatoes under tender.
3. When done, rinse the sweet potatoes under cool water so that they don’t continue cooking amongst each other. Put cooled sweet potatoes to the side.
4. Heat the canola oil in a pan. When you can hold your hand over the pan and feel the heat, add the mustard seeds.
5. After about a minute, put in the chilies and brown them.
6. Once the chilies are brown, add the onions and ginger. Sauté everything until the onions start to caramelize (about 5 minutes)
7. Add the turmeric and remove from the heat
8. Put the caramelized onion mixture into a big bowl with the sweet potatoes. Mix everything together and then let the sweet potatoes sit with a lid over the bowl to allow the flavor to be absorbed.
9. Sprinkle the potatoes with lemon juice and serve.

Note:

Recipe modified from (Jenny’s yoga friend) Jesse Reilly’s recipe.

Ingredients:

• Bag of Brussel sprouts
• Olive Oil
• Salt
• Pepper

Directions:

1. Cut the Brussel sprouts. Halve the smaller ones and quarter the big ones.
2. Put the cut sprouts into a large Ziplock bag. Add olive oil, salt, and pepper.
3. Let the sprouts sit for 3-4 hours or even overnight.
4. Spread them on a roast pan
5. Bake at 425 degrees for about 18 minutes. You want them to be not too hard and not too soft.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 cup unsalted butter, softened to room temperature
• 1/3 to 1/2 cup packed light or dark-brown sugar
• 2 large eggs, at room temperature
• 1/3 cup sour cream, at room temperature
• 2 cups mashed bananas (about 4 large, ripe bananas, which can be frozen in advanced and used when ready)
• 1 tsp. pure vanilla extract
• optional: 3/4 cup chopped pecans or walnuts

Directions:

1. Adjust the oven rack to the bottom third position and preheat the oven to 350 degrees.
2. Grease a metal 9×5 in. loaf pan with butter or non-stick spray.
3. whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
4. (preferably using a handheld or stand mixer fit with paddle or whisk attachments) beat the butter and brown sugar together on high speed until smooth and creamy, about two minutes.
5. With the mixer running on medium speed, add the eggs one at a time, beating well after each egg.
6. Then, beat in the yogurt, mashed bananas, and vanilla extract until combined.
7. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix. Fold in the nuts now if using.
8. Pour and spread the batter into the prepared baking pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown.
9. The bread is done when a toothpick inserted in the center comes out clean with only a few small, moist crumbs. This may be after 60-65 minutes, so begin checking every 5 minutes around the 60-minute mark.
10. Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove the bread from the pan and cool bread directly on the wire rack until ready to slice and serve.
11. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on Day 2 after the flavors have settled together.