Pumpkin Spice Granola:

• Preheat the oven to 250 degrees F. Line a rimmed baking sheet with parchment paper or foil (no need to spray the foil) for easy clean up.
• In a large bowl, combine the coconut, almonds, pecans, and pumpkin seeds. Set aside.
• In a small bowl, combine the brown sugar, pumpkin spice, and salt. Pour over the nut mixture and combine. Set aside.
• In a measuring cup, combine the oil, syrup, and vanilla. Pour over the nut mixture and toss to coat.
• Pour the granola onto the baking sheet, spreading to the edges, in a thin layer. Bake for 1 hour and 15 minutes, stirring every 15 minutes.
• Remove the baking sheet from the oven to a cooling rack. Either cool the granola on the pan or pour the granola onto a large cutting board or platter to cool.
• The granola needs to be completely cool before placing it into an airtight container. It may be kept well-sealed on the counter for up to 1 week for best freshness, or up to 2 weeks.

Pumpkin Spice Overnight Oats:

• Place the dried ingredients (oats through pumpkin spice) into a medium jar and combine.
• Add the remaining ingredients and combine very well. Place the lid on the jar, or cover with cling wrap, and place in the refrigerator overnight or at least _ hours for the oats to fully hydrate.
• Top with the desired amount of granola and enjoy! If you prefer a warm, comfy breakfast or snack, gently heat the oats in the microwave then topped with granola. Enjoy!

Soup:

• Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
• Scatter the onion, celery, and carrots on the baking sheet. Drizzle with 2 tablespoons of the oil and sprinkle with salt and pepper, to taste. Toss the veggies to coat them in the oil and seasonings.
• Bake in the oven for 15 minutes, or until there is some caramelization on the veggies. Remove the pan from the oven and scatter the tomatoes (Roma and cherry) on the pan. Add 1 tablespoon of oil and season the tomatoes with salt and pepper. Bake for another 30 to 40 minutes or until some caramelization is on the tomatoes and the carrots are very tender.
• Remove from the oven to cool. (Puréeing hot vegetables in a blender can be dangerous. Allow them to cool while you continue the recipe.)
• In a Dutch oven or stockpot, heat the remaining 1 tablespoon of oil over medium-low heat. Once hot, add the garlic and stir constantly for about 20 seconds, being careful not to burn the garlic.
• Add the tomato paste and paprika. Stir and cook for about 1 minute. Turn off the heat while you blend the tomatoes.
• Scrape the cooled vegetables into a blender. Add 1 cup of the stock. Purée the mixture until smooth and flowing well in the blender. (Or you may use an immersion blender after the extra stock and pumpkin purée has been added to the Dutch oven.)
• Pour all the puréed veggies into the Dutch oven. Add the remaining 2 to 3 cups of stock (depending on desired consistency) and the pumpkin purée. Stir thoroughly and heat through. Taste and adjust seasonings as desired. Turn off the heat and allow the flavors to marry.
• Add ½ cup of the heavy cream and gently stir, heating through. Do not boil.
• You may add more heavy cream if more richness is desired. You may add more stock for a thinner consistency. As always, adjust seasonings as needed.

Croutons:

• Preheat the oven to 375 degrees F. If desired, line the baking sheet with foil or parchment paper for easy clean up; no need to spray with non-stick products like Pam.
• Place all seasonings in a small bowl and combine well.
• Place the cubed bread into a large bowl and sprinkle half of the herbs over and toss. Add the remaining half of the herbs and toss again.
• Drizzle a couple of tablespoons of the oil evenly over the bread cubes. Toss well, trying to disperse the ingredients as well as possible. Drizzle a couple more tablespoons of oil over the bread and toss again. Drizzle the last of the oil and toss once more. Taste for seasoning, especially salt, and add more if desired.
• Pour the bread cubes onto the baking sheet and space evenly.
• (If you are using a dense loaf, you may need more baking time versus a lighter Italian loaf. Also, larger cubes will take slightly longer baking time.)
• Bake for 10 minutes. Remove from the oven, using a spatula, gently toss the croutons. Place the pan back into the oven for another 7-10 minutes, depending on the heat of your oven.
• Remove one crouton from the pan, allow it to cool and taste. I like mine just ever so slightly soft in the center; mine were perfect at 20 minutes. If you prefer more browning and crispiness on the inside, bake for another 4 to 5 minutes and check again.
• Allow to completely cool on the baking sheet, then store in an airtight container. Store the croutons for up to a week.

• In a dry pan/skillet over medium-high heat, toast the chiles until they are very fragrant and you just begin to see a bit of smoke rising from the pan. Pull the pan off the heat and place the chiles in a small bowl or 1-cup glass measuring cup.
• Pour the hot water over the chiles. Allow them to sit at room temperature while you continue with the recipe. (I will use a spoon or a very small bowl to submerge the chiles.)
• Preheat the oven to high broil. Set the top rack about 6” below the coils. Line a small, rimmed baking sheet with foil, or you can use a small baking dish, like an 8x8”.
• Place the peppers on the baking sheet and broil for 2 to 4 minutes, or until the tops are charred. Using tongs, carefully rotate the peppers and continue to char until blackened all over. Your oven will be very hot. Be careful.
• Once both peppers are blackened all over, remove the pan from the oven. Carefully wrap the foil from the baking sheet around the peppers and allow them to sit for 5 to 10 minutes.
• Turn the oven to 375 degrees F.
• Unwrap the foil and allow the peppers to cool until you can handle them and pull the charred skin off, discarding the skin. Open the peppers and remove the seeds and stems and discard. (See Notes on making the peppers in advance.) Place the peppers in a blender.
• Place the almonds on the same baking sheet you used for the peppers. You may line it with parchment paper, or just use the clean baking sheet.
• Toast the almonds for 8 minutes. Stir and toast again for 5 to 6 minutes, or until they are very fragrant and lightly browned. (Don’t over-brown them or they will be bitter-tasting.) Pour them onto a clean plate or cutting board to cool.
• Your chiles should be nicely pliable by now. Using clean kitchen scissors or your hands (disposable gloves help here!), cut open the chiles, remove the seeds and stems and discard. Place the chiles in the blender with the peppers. Strain the chile’s liquid through cheesecloth to remove any grit that may be left in the bowl. Set the liquid aside; do not discard it.
• Add the garlic, tomato paste, parsley, paprika, red wine vinegar, cayenne and red pepper flakes if using, and the oil to the blender.
• Add the cooled almonds.
• Puree the mixture until it is the consistency you prefer, adding small amounts of either the strained chile liquid or more oil, or a combination of both, as needed for the sauce to be able to flow in the blender. Some prefer a very smooth velvety sauce, others prefer some texture. You will be stopping and scraping often. A silicone spatula is helpful here.
• Serve as a condiment, dip, or under your main protein/veggie.

• Lay a piece of parchment paper over a baking sheet or cutting board. Set aside.
• Combine the sugar and water in a nonstick skillet (a 6” works well for this amount) over medium heat.
• Let the sugar dissolve and bubble, turning a light amber color. Add the Alderwood Smoked Sea Salt, White Pepper, and Cayenne if using. Stir well.
• Add the pecans and stir gently, coating every nut and crevice.
• Stir the pecans constantly until the sugar is thicker and a little darker, being careful not to burn. This could take about 2 to 4 minutes at the most. (The longer the sugar cooks, the harder it will be when it cools. Cooking too long can make the pecans just too hard to enjoy, so don’t cook too long.)
• Pour the pecans onto the parchment paper, spacing them out with a spatula or fork/knife.
• Allow the pecans to cool completely before breaking apart and storing. (See above post for ideas for using your pecans.)
• Store in an air-tight container for a week on the counter. They will also freeze well for up to 3 months.

• Preheat the oven to 350 degrees F.
• Place the shallots, garlic, herbs, oil to cover the ingredients, and a pinch of Shallot Sea Salt and pepper in a 6x6” baking dish (or a loaf pan). Stir to combine and coat all the ingredients.
• Bake in the preheated oven for 30 minutes. Stir and bake for another 30 to 45 minutes, or until the shallots and garlic are lightly browned.
• Remove from the oven to cool while you prepare the charcuterie board.
• Place the olives into ramekins or small bowls.
• Slice cheeses if they are not already sliced or cubed.
• Place nuts into ramekins or small bowls.
• Transfer the jams/spreads to small serving bowls if desired, or just remove their lids if they are in pretty jars.
• On a serving board/charcuterie board, place the filled ramekins, jams/spreads, bread, meat slices, and bread slices. Add small knives or spreaders, small tongs, and small spoons and forks for serving.
• Carefully (the dish will still be hot) strain the shallot confit through a fine-mesh sieve (with or without cheesecloth) set over a medium bowl or measuring cup. Remove the amount you desire to serve into a ramekin or small, shallow bowl. Add Shallot Sea Salt, black pepper, and red pepper (if using) to taste preferences. Stir to dissolve the salt in the warm oil. Add to the charcuterie board and serve.
• (See Notes for uses for strained and reserved shallots.)

• In a 2-cup microwave-safe glass bowl or measuring cup, add the cranberries, orange juice, and Cranberry Orange Sugar to taste (I used 2 ½ tablespoons of the sugar). Stir to combine.
• Microwave the cranberry mixture for 1 minute. Watch to be sure it does not bubble over. Stir. Microwave in increments of 30 seconds until the cranberries have popped.
• Stir and taste again. Adjust any additional sugar. Set aside.
• In a 2-cup capacity jar, add the oats, chia seeds, milk, and orange zest if using. Stir.
• Cover both jars (cranberries and oats) and refrigerate overnight, up to 2 days.
• To serve, stir the oats. Stir the cranberries. Add the cranberry mixture to the oats and stir. Top with any toppings desired. The combined overnight oats are so good warmed up, too!

• Heat the oil over medium-high heat in a small saucepan.
• Once the oil is shimmering, sprinkle the flour over the oil and whisk, combining the two ingredients together. It will thicken slightly. Stir and cook to allow the flour taste to disappear. If this mixture (the roux) begins to darken, lower your heat.
• Add the tomato paste and continue to whisk to combine.
• Add the broth and continue to whisk, thoroughly combining the ingredients to make a smooth sauce. Add remaining ingredients and whisk again.
• Turn down the heat to low and simmer for 10 minutes. Taste for saltiness and the tang of the vinegar and adjust as desired.
• Remove the bay leaves and your sauce is ready to go.

• Place the oregano into the mortar and pestle. Pound and grind the herb until it becomes very aromatic.
• Add the parsley (in handfuls if needed) and pound and grind again. Add the cilantro and continue the process until the herbs are minced. There may be a few pieces of leaves or stems that didn’t get minced, but that is perfectly fine. Be sure to enjoy the smell with each addition of herbs.
• Add the shallot and continue to pound until into smaller pieces. Add the garlic and continue to pound/grind. Add the red chile and pound/grind it all together until the mixture is minced and super aromatic.
• Use a silicone spatula and scrape all that awesomeness into a small bowl.
• Add the vinegar and oil to the bowl and stir well. Taste for salt and pepper and adjust as desired.
• Use immediately or you can store it in the refrigerator in an airtight container for a week. The oil will solidify somewhat in the refrigerator, but stirring will help it loosen up. Allowing it to sit at room temperature for up to an hour will also allow the oil to liquify again.
• Serve over steak, sautéed or roasted veggies, fries, toasted baguette slices, fish, etc.

• Into a medium sauce pot with a lid, place a steamer basket, or you can use a double boiler. Add enough water to come up about 1” below the steamer basket. Bring the water to a boil.
• Add the eggs and lower the heat to a medium/gentle simmer. Place the lid on the pot.
• Set your timer for 14 minutes. (Overcooking eggs is what causes the grey-ish halo around the yolks. We are definitely trying to avoid that. It may take a round or two for you to find the perfect number of minutes, due to your heat source, boil rate, size of eggs, etc.
• While the eggs are steaming, fill a medium-sized bowl with ice and water.
• After 14 minutes, turn the heat off and CAREFULLY remove the lid.
• Using a slotted spoon, remove the eggs from the pot and gently place them into the ice water.
• Allow the eggs to cool in the ice water for at least 15 minutes, adding more ice as necessary to keep the water very cold.
• Once the eggs are cooled, peel them. Run them under water to be sure you’re not missing any tiny pieces of shell stuck to the egg.
• Halve all the eggs longways. Gently scoop the yolks of all the eggs into a medium bowl. I find that my small teaspoons work well to pop the yolk out of the white. Mash the yolks with a fork until almost smooth.
• Add the mayonnaise or Greek yogurt, garlic powder, lemongrass, chile, vinegar, fish sauce, and ginger. Gently combine the ingredients. Taste for seasoning and adjust. The mixture should be stiff enough that you could pipe the filling with a large tip.
• Evenly divide the yolk mixture into the empty “holes” in the egg whites, either by piping with a large decorating tip or with a spoon.
• Sprinkle the tops with the green onions.
• Serve immediately with chile-garlic sauce or cover and refrigerate until ready to serve. Deviled eggs should keep well for up to 1 week in an air-tight container. See Notes.

• Into a medium sauce pot with a lid, place a steamer basket, or you can use a double boiler. Add enough water to come up about 1” below the steamer basket. Bring the water to a boil.
• Add the eggs and lower the heat to a medium/gentle simmer. Place the lid on the top of the pot.
• Set your timer for 14 minutes. (Overcooking eggs is what causes the greyish halo around the yolks. We are definitely trying to avoid that. It may take a round or two for you to find the perfect number of minutes, due to your heat source, boil rate, size of eggs, etc.
• While the eggs are steaming, fill a medium-sized bowl with ice and water.
• After 14 minutes, turn the heat off and CAREFULLY remove the lid.
• Using a slotted spoon, remove the eggs from the pot and gently place them into the ice water.
• Allow the eggs to cool in the ice water for at least 15 minutes, adding more ice as necessary to keep the water very cold.
• Make the filling. Once the eggs are cooled, peel them. Run them under water to be sure you’re not missing any tiny pieces of shell stuck to the egg.
• Halve all the eggs longways. Gently scoop the yolks of all the eggs into a medium bowl. My small teaspoons work well to pop the yolk out of the white. Mash the yolks with a fork until almost smooth.
• Add the mayonnaise or Greek yogurt, oregano or dill, lemon juice, garlic powder, onion powder, salt and pepper as desired. Gently combine the ingredients. Taste for seasoning and adjust. (Keep tasting and adjusting until you get the right amount of salt and pop from the lemon.) The mixture should be stiff enough to pipe the filling with a large frosting tip, but you can spoon the filling into the egg white if you prefer.
• Evenly divide the mixture by filling/piping the yolk filling into the empty “holes” in the egg whites.
• Sprinkle the tops with sumac and chives just before serving. The sumac will darken as it sits. Be aware of this. You may want to opt for sprinkling with paprika if you’re going to be traveling with the eggs or they’ll be sitting on a table for a couple of hours. Sumac is a traditional Grecian spice, but a little persnickety.
• Serve immediately or cover and refrigerate until ready to serve. Deviled eggs should keep well for up to 1 week in an airtight container. See Notes.