1. Cook pasta per package directions. While pasta is cooking combine all salad ingredients except the dressing in a large mixing bowl.
2. When pasta is done, rinse, drain and add to bowl.
3. Whisk dressing ingredients together, pour over salad, and toss to mix.
4. Let stand 5 to 10 minutes and serve.

1. Heat oven to 325 °F.
2. Combine cream, salt, black pepper, garlic (peel the cloves and smash them gently with the palm of your hand) and thyme in a small saucepan. Place over medium heat and heat, stirring constantly, until the cream starts to bubble, 4 to 6 minutes. When cream starts to bubble, remove it from heat and continue stirring until it cools slightly. Let the cream sit while you prepare the rest of the dish (this will infuse the cream with flavor).
3. Heat a large (12 inch) oven-safe skillet over medium-high heat. Add butter. When butter melts, add shallots and kale leaves. Sauté until kale is tender and bright green, around 4 minutes. Turn off the burner under the kale.
4. Use a food processor or mandolin to slice the potatoes into [q:1/8] inch slices. (I think the dish is more beautiful with the peels on, but you can peel the potatoes first if you prefer.)
5. Add the potatoes to the skillet, fanning them out over top of the kale.
6. Use a slotted spoon to remove the garlic and thyme from the heavy cream. Pour heavy cream over potatoes.
7. Cover the skillet tightly with foil and bake until the potatoes are tender, 75 to 85 minutes.
8. Remove skillet from the oven and turn on the oven’s broiler. Discard foil.
9. Sprinkle both types off cheeses over the potatoes, tucking some of the cheese between the potato slices.
10. Return the skillet to the oven and broil until the top is golden brown, 5 to 6 minutes. (Keep a close eye on it to prevent burning.)

• Preheat oven to 375 F.
• Chop tomatoes and set aside.
• In a medium-sized cast iron skillet, add the avocado oil, spinach, and chopped tomatoes and set aside.
• In a medium-sized bowl, add egg, almond milk, salt, pepper, Organic Bone Broth Protein Nitro Beet or Savory Herb and goat cheese, whisking until well-combined.
• Add egg mixture to skillet.
• Bake for 30 to 40 minutes.

1. Mix all ingredients together and place in a serving bowl.

1. Preheat oven to 400˚F. Lightly grease a 9x13" baking pan and set aside.
2. On a large baking sheet, toss to combine squash, onion, oil, [q:1/2] tsp salt, and pepper, and spread in a single layer. Bake until squash is tender and browned, 20 to 25 minutes. Reduce oven temperature to 350˚F.
3. In a large bowl, combine kale, sage, bread cubes, [q:1/2] tsp salt, and squash mixture. Transfer to prepared pan, pour broth evenly over the top, and sprinkle with cheese. Loosely cover with foil and bake 20 minutes, then remove foil and bake until stuffing is browned, about 10 minutes more.

1. Trim off stalk ends of zucchini and cut each one in half. Stand each half on its end and slice downward to get long slices about [q:1/2] inch thick. Put to one side.
2. Toast pine nuts in a dry frying pan over medium heat for 3 to 4 minutes, or until patched with brown, stirring occasionally to start with and then more often after 2 minutes. Take care they do not burn. Tip pine nuts into a wide, shallow serving dish.
3. Return pan to heat and pour in 1 tablespoon of the oil. Cook a third of zucchini over a medium-high heat until patched with brown on both sides and floppy in texture. Transfer to a serving dish and, if necessary, add another [q:1/2] tablespoon of oil to pan. Cook another third of zucchini in same way. Add [q:1/2] to 1 tablespoon more oil to pan and rest of zucchini. When you turn these over to brown on second side, add garlic and lemon zest.
4. Turn off heat and tip everything into serving dish. Pour lemon juice into hot pan, stir quickly, and then pour into serving dish.
5. Roughly tear basil leaves and scatter over zucchini. Sprinkle with salt and grind over plenty of pepper. Carefully turn zucchini over, using two spoons so it is combined with seasonings, basil, and pine nuts.
6. Drizzle honey over top. Serve hot, warm, or at room temperature.

1. Line a sieve with muslin or paper towels, set it over a bowl, and pour yogurt into it. Leave to drain for a couple of hours, or overnight, in the fridge. Discard liquid.
2. Add cucumber, garlic, and dill. Pour in lemon juice and oil gradually, seasoning as you do, tasting until flavors are perfectly balanced. Chill until ready to serve.

Fermentation Method for Pickles

1. Cut off the blossom end of each cucumber. If you can’t tell which end that is, cut off both ends. Put half of the spices in the bottom of a clean 2 to 3 gallon crock or glass jar.
2. Add half of the dill and half of the grape leaves, if using, then add the cucumbers, filling the jar no more than two thirds full. Top with the remaining spices, dill, and grape leaves and drop in the garlic.
3. In a large bowl, combine the vinegar, salt, and 1 gallon cold water. Pour over the cucumbers to just cover them (you may not use all of the liquid).
4. Set a small plate on top of the cucumbers and place a weight on top to keep them submerged in the brine (a quart-size freezer bag filled with water or extra brine works well). Cover loosely and set aside in a cool spot in the house for 2 to 3 weeks, until the pickles are no longer white in the center when cut.
5. After about 2 days, the mixture should start to ferment and bubble; skim the foam from the surface once every day or two.

Water Bath Canning Method for Pickles

1. Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a heatproof bowl. Put a fine-mesh sieve over a large nonreactive pot and ladle in as much of the brine as you can.
2. Bring to a simmer. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the hot jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
3. Working quickly, pack the pickles in the jars as snugly as you can without damaging them. Put a garlic clove and some of the dill in each jar, along with a grape leaf, if desired.
4. Ladle in the hot brine, leaving [q:1/2] inch headspace at the top. Use a chopstick to remove the air bubbles around the inside of each jar. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight.
5. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. If pasteurizing, bring the water in the pot to 180°F, and keep it there, adjusting the burner as necessary, for 30 minutes. (Any time the water spends below 180°F must be added to the pasteurizing time so that the water is at 180°F for a total of 30 minutes.)
6. If processing, bring to a full boil, and boil for 10 minutes. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it has not sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.