Kale can have its own strong taste, so to balance it we’re adding some lemon zest and lemon

juice
to the pesto, along with toasted almonds, garlic, Parmesan, and olive oil.
Ingredients
 3 cups (packed, 85 g) chopped fresh kale
 1/2 cup (60 g) toasted, blanched almonds
 1/2 cup (40 g) grated or shredded Parmesan
 Zest of one lemon (about a teaspoon)
 3 cloves of garlic (less or more to taste), minced
 1/2 cup (120 ml) olive oil
 1 Tbsp lemon juice
 1/4 teaspoon salt
 1/8 teaspoon ground black pepper

Procedure

1 Pulse kale and almonds: Place the chopped fresh kale and toasted almonds in a food processor and pulse several
seconds.
2 Add Parmesan, lemon zest, garlic, and pulse again several times. Use a rubber spatula to scrape down the sides of the
food processor and pulse again.
3 Drizzle in olive oil: With the food processor running, slowly stream in the olive oil.
4 Stir in lemon juice, salt, pepper: Remove to a storage container, stir in lemon juice, salt and pepper, adjusting amounts
to taste
 The sauce can be made in about 10 minutes and then stashed in the fridge until you need it.
Reheat and toss with pasta, veggies, or anything that could use a little saucy, cheesy assistance to
make it delicious.
Ingredients
 1 1/2 cups whole milk, plus extra as needed
 2 tablespoons unsalted butter
 2 tablespoons all-purpose flour
 1 to 1 1/2 cup grated parmesan cheese (3 to 3 1/3 ounces, 85 to 128 grams)
 Salt, to taste
 Pepper, to taste

Method
1 Warm the milk: In the microwave (30-second bursts) or on the stovetop, warm the milk until it's warm to the touch and a bit
steamy. (It does not need to be boiling hot; just warm.) Set aside.
2 Make the roux: Melt the butter over medium heat. Sprinkle the flour over top, then whisk together using a whisk.
Continue to cook the roux, whisking constantly, for 1 minute. This cooks off the raw flour flavor. It's ok if the roux turns a golden
color, but continue immediately to the next step if it starts to brown significantly.
3 Whisk in the warm milk: Add about 1/4 cup of the warm milk to the roux and whisk. Add another 1/4 cup and whisk some more.
The roux will seize up into clumps.
Continue adding the milk in small 1/4-cup increments, whisking continuously. The clumps will eventually smooth out and look like
mashed potatoes, then a thick puree, and then a sauce. Once it looks like a sauce, whisk in any remaining milk. This step should only
take about a minute. You can move through the phases fairly quickly.
4 Cook the sauce: Once all the milk has been added, continue to cook the sauce over medium heat while whisking, for 3 to 5 minutes.
It's ready when it looks like heavy cream -- slightly thickened and silky.
5 Stir in the Parmesan: Add all of the cheese at once. Whisk until the cheese has melted into the sauce and is no longer visible. At
this point, the sauce should look quite thick and creamy.
You can cook it a little longer, whisking occasionally, to let it thicken a little more if you like, but it's better to err on the side of a too-
thin sauce at this point. It will thicken a bit more when you reheat it.
6 Store the alfredo sauce: Transfer the sauce to storage containers and cool completely. A skin will form on the surface of the sauce
and the sauce will thicken to a paste-like consistency; this is normal. Refrigerate for up to 5 days, or freeze for up to a month.
7 Reheat the sauce: If your sauce was frozen, transfer it to the fridge to thaw overnight before reheating.
Transfer the sauce into a small saucepan or microwave-safe bowl. Gently warm over low heat, or in 30-second bursts in the
microwave, until warmed. Stir occasionally, or between every 30-second burst in the microwave. It will start off very thick and paste-
like, but will soften and return to a sauce as it warms.
If the sauce seems too thick, whisk in a splash of milk, broth, or water until the sauce is as thinned as you like.
8 Use reheated sauce immediately: Toss with cooked pasta or pour over cooked vegetables, chicken, or fish.
 I NG REDIENTS
 4 pounds chicken wings
 1 medium onion, unpeeled, cut into 1-inch pieces
 2 large carrots, peeled, cut into 1-inch pieces
 2 celery stalks, cut into 1-inch pieces
 6 sprigs flat-leaf parsley
 1 teaspoon whole black peppercorns

RECIPE PREPARATI ON

 Combine all ingredients and 3 quarts cold water in a large stockpot. Bring
to a boil; reduce heat and simmer gently, skimming the surface
occasionally, until stock is reduced by one-third, 2 1/2-3 hours.
 INGREDIENTS

 Turkey neck, back (if you spatchcocked your bird), and giblets
 5 pounds turkey or chicken wings
 2 medium onions, quartered
 4 large carrots, peeled, cut into 1” pieces
 4 celery stalks, cut into 1” pieces
 Cranberries are tart, very tart, and need sugar to balance their tartness. But even with the sugar, the
tartness comes through. As an adult, I have come to love cranberry sauce in all forms, including a cranberry
relish that you don’t even have to cook.

INGREDIENTS
 1 cup (200 g) sugar
 1 cup (250 mL) water
 4 cups (1 12-oz package) fresh or frozen cranberries

Method
1 Rinse cranberries: Place the cranberries in a colander and rinse them. Pick out and discard any damaged or
bruised cranberries.
2 Boil water with sugar: Put the water and sugar in a medium saucepan on high heat and bring to a boil. Stir to
dissolve the sugar.
3 Add cranberries, cook until they burst: Add the cranberries to the pot and return to a boil. Lower the heat
and simmer for 10 minutes or until most of the cranberries have burst.
4 Stir in mix-ins if using: Once the cranberries have burst you can leave the cranberry sauce as is, or dress it up
with other ingredients. We like to mix in a half a cup of chopped pecans with a few strips of orange zest.
Some people like adding raisins or currants, or even blueberries for added sweetness. You can also add holiday
spices such as cinnamon, nutmeg, or allspice. If adding spices, start with a pinch of each and add more to your
taste.
5 Let cool: Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill
in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.
 INGREDIENTS
 12 ounces Medjool or Halawy dates – as plump and fresh as you can find
 1 1/2 cups of hot water, just below boiling
 1 tablespoon vanilla extract
 1/8 teaspoon salt

Method
1 Soak the dates in hot water for 5 to 10 minutes: When ready their skin should easily to peel off with your
fingers. Strain the dates from the soaking liquid, reserving the liquid.
2 Peel the dates and remove the seeds: Peel the skins off all the dates with your fingers. Split them open (you
should be able to just pinch them open; otherwise use a paring knife). Remove the pit.
3 Puree the dates until creamy: Put the dates into the bowl of a food processor or blender. Add the vanilla, 2
tablespoons of the reserved soaking water, and salt. Process until very smooth, 5 to 10 minutes. Stop and scrape
down the sides of the bowl every couple of minutes. If the sauce seems too thick, add a little water until you reach a
smooth, spoonable consistency.
4 For a creamier sauce, add coconut cream: Add the coconut cream at the very end and pulse 10 times to
incorporate.
5 Taste and adjust as needed: Taste the sauce. Add lemon juice or more salt if needed.
 INGREDIENTS
 3 egg yolks
 1 tablespoon lemon juice
 1/2 teaspoon salt
 1/8 teaspoon cayenne (optional)
 10 tablespoons unsalted butter (if using salted butter, skip the added salt

Method
1 Melt the butter: Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture
in the butter to remain there and not steam away.
2 Blend egg yolks, lemon juice, salt, until lightened in color: Add the egg yolks, lemon juice, salt
and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium to medium high
speed until it lightens in color, about 20-30 seconds.
The friction generated by the blender blades will heat the yolks a bit. The blending action will also
introduce a little air into them, making your hollandaise a bit lighter.
3 Lower blender setting, slowly drizzle in melted butter: Once the yolks have lightened in color,
turn the blender down to its lowest setting (if you only have one speed on your blender it will still
work), and drizzle in the hot melted butter slowly, while the blender is going.
Continue to blend for another couple seconds after the butter is all incorporated.
4 Adjust salt and lemon juice to taste: Turn off the blender and taste the sauce. It should be buttery,
lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt
to taste
 INGREDIENTS

 1 tablespoon virgin coconut oil or vegetable oil

 1 medium onion, coarsely chopped
 1 fennel bulb, trimmed, coarsely chopped
 1 lemongrass stalk, tough outer layers removed, lightly smashed, coarsely chopped
 2 bay leaves
 6 cherrystone or other large hard-shell clams, scrubbed
 1 cup dry white wine
 1 13.5-ounce can unsweetened coconut milk
 Kosher salt

R E C I P E P R E P AR AT I O N

 Heat oil in a large pot over medium-low. Add onion, fennel, lemongrass, and bay leaves. Cover and
cook, checking and stirring halfway through to ensure no browning occurs, until softened, 8–10
minutes. (The flavor won’t be ruined if the vegetables take on color, but the stock will end up
grayish.)
 Add clams and wine and increase heat to medium-high. Cover and cook until clams open, 12–15
minutes. Add coconut milk and 1 cup water. Bring to a boil, then reduce heat and simmer 15
minutes.
 Strain stock through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Season
stock with salt. Blend with an immersion blender until smooth and emulsified, if desired.
 INGREDIENTS

 3½ pounds turkey wings

 1 turkey neck (optional)
 1 large onion, chopped
 1 large carrot, peeled, chopped
 1 celery stalk, chopped
 4 sprigs parsley
 4 sprigs thyme
 12 whole peppercorns
 INGREDIENTS

 4 pounds beef bones

 ½ bunch celery, coarsely chopped
 1 medium onion, coarsely chopped
 4 medium carrots, scrubbed, coarsely chopped
 1 tablespoon tomato paste
 ½ cup olive oil
 1 head of garlic, cloves thinly sliced
 1 bunch herb stems (such as parsley, cilantro, and/or thyme)
 4 bay leaves
 ½ teaspoon black peppercorns
 ½ teaspoon coriander seeds

R E C I P E P R E P AR AT I O N

 Preheat oven to 450°. Roast bones on a parchment-lined rimmed baking sheet 30 minutes.
Arrange celery, onion, and carrots on sheet; roast 10 minutes. Spread tomato paste over bones and
vegetables and roast 5 minutes more; let cool.
 Meanwhile, heat oil in a small saucepan over medium and cook garlic, shaking pan occasionally,
until golden, about 5 minutes. Immediately strain oil through a fine-mesh sieve into a bowl; set
aside garlic. Set aside oil for Ditalini Risotto and other uses.
 Transfer bones and vegetables to a large pot; pour in cold water to cover. Add herb stems, bay
leaves, peppercorns, coriander seeds, and reserved garlic. Bring to a boil over medium heat.
Reduce heat to low and simmer, skimming fat and foam from surface, until caramel colored and
flavorful, about 3 hours. Strain stock through a fine-mesh sieve into a large bowl, pressing on
solids; discard solids.
 INGREDIENTS

 3teaspoons oil
 2lbs ground beef
 14ounces carrots, slivered
 12ounces onions, chopped
 14ounces celery, diced
 48ounces diced canned tomatoes
 2cups red kidney beans
 2cups white kidney beans
 88ounces beef stock
 3teaspoons oregano
 2 1⁄2teaspoons pepper
 5tablespoons fresh parsley, chopped
 1 1⁄2teaspoons Tabasco sauce
 48ounces spaghetti sauce
 8ounces dry pasta shell macaroni

DIRECTIONS
1. Sauté beef in oil in large 10 quart pot until beef starts to brown.
2. Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
3. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce and noodles
4. Simmer until celery and carrots are tender, about 45 minute.
 INGREDIENTS
 1
⁄2lb ground beef
 1onion, chopped
 1(15 ounce) candiced stewed tomatoes
 1(8 ounce) can tomato sauce
 1cup elbow macaroni noodles
 1teaspoonWorcestershire sauce
 1teaspoon italian seasoning
 1
⁄2teaspoon brown sugar
 1teaspoon salt
 1cup water
 1 1⁄2cups cheddar cheese, shredded

DIRECTIONS
1. Sautee onions. Brown ground beef and drain.
2. Place onions and browned beef in a large stoup pot with lid. Add stewed tomatoes, tomato sauce, macaroni noodles,
worcestershire sauce, Italian seasoning, brown sugar, salt and water.
3. Simmer on a low boil covered for 30 minutes until noodles are done.
4. Place in serving bowls and top with cheese. (Soup must be hot enough to melt cheese.).
5. Note: A can of diced tomatoes may be used, but the can with the label reading "stewed" is best. Also, noodles may be
cooked, then added.
 INGREDIENTS
 1⁄2lb Italian sausage, casings removed, crumbled (sweet or hot)
 1tablespoon chopped garlic
 1lb spinach, stems trimmed
 3(14 1/2 ounce) cans chicken broth
 1⁄ cup broken pieces capellini (1-inch) or 1⁄ cup vermicelli
2 2

 4slices French bread, 1/2-inch thick

 4teaspoons extra virgin olive oil
 2teaspoons freshly grated parmesan cheese, divided

DIRECTIONS
1. Heat a large saucepot over high heat. Add sausage and cook, stirring occasionally, until brown, 5
minutes. Add garlic; cook 30 seconds. Add spinach and broth. Fill one empty can of broth with
water; add to pot. Cover and bring mixture to a boil. Add capellini, cover and boil 2 minutes more.
2. Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted.
Drizzle each slice with 1 teaspoons oil; sprinkle each with 1/2 teaspoons Parmesan cheese.
3. Divide soup among 4 large soup bowls and top each serving with prepared toasts.