1. Combine Cashew Sour Cream or coconut yogurt, ginger, cinnamon, nutmeg (if using), vanilla, and salt in a bowl. Set aside. (You can do this in advance; cover and refrigerate until ready to use.)
2. Toast walnuts in a dry nonstick or cast-iron pan over medium heat, stirring frequently, for 3 to 4 minutes, until golden brown. Add the 2 tablespoons of maple syrup and salt and stir to coat. Cook for a minute more, and then tip walnuts out of pan and spread them on a sheet of parchment paper. Once walnuts are cool, roughly chop them.
3. Heat a grill pan over high heat or preheat a panini press according to manufacturer’s instructions. (The pan must be really hot before you start to grill the peaches.) Lay fruit cut-side down on pan and cook for 3 minutes, or until grill marks appear. Serve with ginger cream, the [q:1/4] cup of maple syrup, and walnut praline.

1. Preheat oven to 350°.
2. Rinse and dry mushrooms. Remove stems. Reserve stems for making vegetable broth, if desired; place in a food storage bag and freeze.
3. Toss mushroom caps in a bowl with 1 to 2 tablespoons of the oil or ghee. Set aside.
4. Heat 2 tablespoons of oil or ghee in a large skillet over medium heat. Add onion and garlic and sauté for
5. 3 minutes to allow onion to soften. Add sausage and break apart with a spoon or spatula into very small pieces. Cook for 4 to 5 minutes to allow sausage to cook most of the way through. Add bell pepper and kale and sauté for 2 to 3 more minutes, just long enough to allow kale to wilt.
6. Remove skillet from heat and add almond meal, salt, and pepper. Stir until well combined.
7. Spread mushroom caps out evenly on sheet pan and, using a scoop or a spoon, stuff each one with a generous amount of kale and sausage mixture, packed tightly into a mound. Place in oven for 25 minutes. You may want to cover mushrooms with foil after the first 15 minutes to prevent overbrowning.

1. Place all ingredients in a bowl and stir to mix.
2. Serve with organic tortilla chips.

Make Sauce:

1. In a large sauté pan over medium heat, warm canola oil. Add onion and sauté, stirring constantly, until it starts to sizzle. Reduce heat to medium-low and sauté for 10 minutes, or until soft and lightly golden. Add garlic and cook for 2 minutes.
2. In a cup, whisk together apple and lemon juices, tomato paste, and cider vinegar. Add mixture to sauté pan, along with brown sugar, mustard, salt, chipotle powder, paprika, and Worcestershire sauce, if using. Stir until well combined, bring to a simmer, and cook at a barely bubbling simmer, stirring frequently, for 10 minutes, or until thickened. Remove from heat.

Make "Pork":

1. Drain and rinse jackfruit very well to try to remove as much salt as possible. In a large sauté pan with a lid over medium-high heat, warm olive oil. Add jackfruit to pan and stir. When jackfruit starts to stick and brown, reduce heat to medium and cook, stirring constantly, until it is fully browned and pan is dry.
2. Add vegetable stock to pan; it will bubble up. Reduce heat to low, cover, and cook for 20 minutes, checking halfway through cooking time to see if pan is dry; if needed, add water to keep it from sticking.
3. Uncover pan and mash jackfruit with a fork or potato masher. Add O cup of prepared barbecue sauce and K cup water and stir. Cook, stirring frequently, for 5 minutes, or until mixture is thick. Remove from heat.
4. Serve hot on buns.

1. Place chopped potatoes in a large pot and cover with water. Bring to a boil. Reduce heat to medium and cook for 15 to 18 minutes, or until potatoes are tender when pierced with a fork. Drain potatoes and set aside to cool.
2. Combine mayonnaise, vinegar, sugar, mustard, and salt and pepper to taste in a small bowl. Gently stir mixture in to cooled potatoes.
3. Add radishes and eggs to potatoes, tossing gently to mix.
4. Transfer salad to fridge and chill for at least 1 hour.
5. Garnish with dill and serve.

1. Bring vinegar to a boil in a small saucepan set over medium-low heat. Reduce heat to medium-low and simmer for 10 to 15 minutes, stirring often, until vinegar has reduced and thickened enough that it lightly coats back of a spoon. Set aside to cool.
2. Toss bell peppers, zucchini, and mushrooms with oil and salt and pepper to taste.
3. Place vegetables in a grill basket. Grill over medium heat for approximately 15 minutes, or until veggies are fork tender.
4. Serve grilled vegetables with a drizzle of balsamic glaze over. Garnish with basil.

1. In a bowl, whisk all ingredients together until smooth.
2. Place chicken thighs onto skewers and into shallow bowl. 
3. Place half of the sauce on chicken thighs and let marinate for 30 minutes.
4. Heat grill to 350° F.
5. Place chicken satay on side one for 2 minutes.
6. Flip to side two for 2 minutes.
7. Brush additional sauce onto the chicken.
8. Serve with reserved sauce and enjoy!

1. In a bowl, add 2 tablespoons of the oil, the lemon juice, garlic, oregano, red pepper flakes, and [q:1/4] teaspoon of salt.
2. Toss chicken pieces in oil-lemon juice mixture. Cover and refrigerate for 2 to 4 hours.
3. In a large skillet over medium heat, sauté onion and bell peppers in remaining 2 tablespoons of oil until tender, about 5 to 7 minutes. Remove from skillet and set aside.
4. Add marinated chicken to same skillet. Cook chicken on medium-high heat for about 8 minutes, or until tender. Add onion and pepper mixture back to pan. Serve immediately with warm tortillas on side. Garnish with cilantro.
5. Heat the tortillas, using one of the following methods:
   • Cast Iron or Skillet: Place the tortillas one by one in a dry pan set over medium-high heat. They will puff up, soften, and toast. Flip to heat both sides.
   • Oven: Wrap 6 to 8 tortillas in foil and place in a preheated 350° oven for 15 to 20 minutes.
   • BBQ: Place each tortilla on the grates above cooled coals for just a few seconds per side. Flip by using tongs. This method adds exceptional flavor.

1. Heat a grill pan or outdoor grill to medium-high heat and grease with oil.
2. Place carrots on grill in a single layer and season with salt. Grill 6 to 8 minutes per side, until cooked but still crunchy. Remove to cutting board to cool.
3. Grease grill with more oil and add corn. Sprinkle with salt. Grill for 10 minutes, rotating to cook on all sides. Remove to a cutting board to cool.
4. Cut each peach into 2 halves and remove pits. Grill flat side of peaches for 4 minutes and remove to a cutting board to cool.
5. In a blender, add all Basil Tarragon Vinaigrette ingredients and blend until smooth.
6. Cut corn off cob and place in a large bowl. Cut carrots on bias into bite-size pieces and add to bowl. Cut peaches into bite-size half-moon slices and add to bowl. Add arugula and sunflower seeds and toss with dressing. Serve immediately.

1. Preheat oven to 350°.
2. Heat oil over medium heat in an oven-safe nonstick skillet or cast iron skillet. Add bell pepper. Cook, stirring often, until tender, approximately 5 minutes. Add spinach and garlic and cook for 2 minutes. Remove skillet from heat and season vegetables with salt and pepper.
3. Whisk eggs and milk together in a large bowl until just blended. Don’t over-whisk eggs or frittata will collapse when cooling. Gently stir eggs into vegetable mixture in pan. 
4. Sprinkle goat’s cheese and chives over top. Transfer skillet to oven and bake 20 to 25 minutes, or until edges are lightly browned and a knife inserted in center comes out clean.