• 4 sweet potatoes
• 1 Tbsp packed brown sugar
• 1 Tbsp chili powder
• 1 Tbsp paprika Salt and pepper
• [q:1/4] cup oil, plus additional for brushing

• Dressing

  • 2 Tbsp pomegranate molasses
  • 2 tsp za’atar seasoning
  • 4 Tbsp extra-virgin olive oil, plus extra for drizzling
  • 3 Tbsp lemon juice
  • Sea salt

• Cool Yoghurt

  • 1 garlic clove, crushed
  • [q:1 1/4] cups natural plain full-fat yoghurt
  • Salt

• Charred Tomatoes

  • 2 lb 4 oz cherry tomatoes on the vine
  • Handful of mint leaves, chopped
  • Large handful of basil leaves, torn
  • Handful of pomegranate seeds

• 1 cup plain nonfat yogurt
• [q:1/2] cup crumbled feta cheese
• 3 garlic cloves, minced
• 1 Tbsp chopped fresh rosemary
• [q:1 1/2] lbs skinless boneless chicken breast, cut into [q:1 1/2]-inch pieces
• 2 large red bell peppers, cut into [q:1 1/2] inch pieces

Grilled Shrimp

• [q:1/4] cup lime juice
• [q:1/2] tsp cayenne pepper
• 2 Tbsp olive oil
• 16 jumbo shrimp, peeled and deveined

Avocado-Lime Butter

• 2 avocados, peeled and pitted
• 2 garlic cloves, minced
• 1 Tbsp lime juice
• 1 Tbsp extra-virgin olive oil
• Salt

• 2 Tbsp garlic powder
• 2 Tbsp chili powder
• 2 Tbsp dried oregano
• 2 Tbsp onion powder
• 1 Tbsp smoked paprika
• 1 Tbsp freshly ground black pepper
• 1 tsp ground cumin
• 1 tsp ground nutmeg
• 1 tsp ground allspice
• 3 Tbsp light brown sugar
• 1 Tbsp fine sea salt

• Finely grated zest and juice of 1 large lemon
• Finely grated zest and juice of 1 large lime
• Finely grated zest and juice of 1 large orange
• [q:1/3] cup extra-virgin olive oil
• 1 tsp dried rosemary
• 1 tsp salt
• [q:1/2] tsp ground black pepper

Shrimp Marinade

• 2 Tbsp canola oil
• 3 Tbsp chopped fresh cilantro
• 1 jalapeño pepper, seeded and diced
• 2 Tbsp fresh lime juice
• 1 tsp kosher salt

Skewers

• 1 lb large shrimp, (16 or 20 count), peeled and deveined
• 16 shishito peppers
• 2 cups fresh pineapple, cut into 1-inch cubes

Spicy Huli Huli Sauce

• 1 cup pineapple juice
• 2 Tbsp brown sugar
• 2 Tbsp low-sodium soy sauce
• 2 Tbsp ketchup
• 2 Tbsp sherry vinegar
• 1 Tbsp chili flakes
• 1 Tbsp minced garlic
• [q:1/2] Tbsp grated fresh ginger
• 1 tsp sesame oil

• Loaded Veggie Dogs

  • 3 Ezekiel 4:9 Sprouted Grain Hot Dog Buns
  • 3 veggie dogs of choice (We love Updog brand veggie dogs!)
  • 2 Tbsp vegan butter
  • 2 cups onion, sliced
  • 3 pieces butter lettuce
  • 3 vegan cheddar cheese slices
  • Pickles of choice to serve
  • Sriracha or hot sauce of choice to serve

• Vegan Thousand-Island Dressing

  • [q:1/2] cup raw cashews, soaked in water overnight
  • [q:1/2] cup water
  • 6 Tbsp ketchup
  • 1 Tbsp lemon juice
  • 1 Tbsp white onion, minced
  • [q:1/4] tsp Dijon mustard
  • [q:1/4] tsp sea salt
  • 2 Tbsp relish

• 3 medium zucchini, trimmed, each cut crosswise into 6 rounds
• 2 large red bell peppers, cut into [q:1/2]-inch squares
• [q:1/2] red onion, cut into 1-inch pieces
• 2 ears of fresh corn, husked, each cut into 6 rounds
• 3 Tbsp olive oil
• 1 tsp smoked paprika
• [q:1/2] tsp garlic powder
• Salt and freshly ground black pepper

• 2 pounds organic tempeh, any variety
• Barbecue Sauce*
  • [q:1/2] cup Eden Spaghetti Sauce - No Salt, or Spaghetti Sauce - Salted
  • 1 Tbsp Eden Brown Mustard
  • 2 Tbsp Eden Barley Malt Syrup
  • 2 Tbsp organic maple syrup, or to taste
  • 2 tsp Eden Shoyu Soy Sauce, or to taste
  • 2 Tbsp Eden Extra Virgin Olive Oil
  • 1 Tbsp Eden Brown Rice Vinegar
  • 3 cloves garlic, minced
  • [q:1/4] cup onion, minced
  • [q:1/4] tsp Eden Dried Basil
  • [q:1/2] tsp Eden Black Pepper
  • 2 drops prepared hot sauce, or to taste, optional