• 1 Tbsp smoked paprika
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 2 tsp ground cumin
• 2 tsp ground turmeric
• 1 tsp salt
• [q:1/2] tsp freshly ground black pepper
• 16 oz extra-firm tofu, cut into [q:1/2] inch dice
• 2 Tbsp extra-virgin olive oil, divided
• 1 (15 oz) can chickpeas, drained and rinsed
• 3 carrots, sliced
• 2 shallots, diced
• 15 pitted prunes, roughly chopped
• 15 dried apricots, roughly chopped
• [q:1/2] cup raisins
• 3 cups low-sodium vegetable broth or water
• 2 cups freshly squeezed orange juice
• [q:1/2] cup balsamic vinegar
• [q:1/4] cup freshly squeezed lemon juice
• Sliced toasted almonds, for garnish (optional)

For the Buffalo Sauce

• 2 Tbsp vegetable or extra-virgin olive oil
• [q:1 1/2] Tbsp white vinegar
• [q:1/4] tsp cayenne pepper
• [q:1/8] tsp garlic powder
• [q:1/2]  tsp Worcestershire sauce
• 2 tsp Tabasco sauce
• [q:1/4] tsp sea salt
• 6 Tbsp Louisiana hot sauce

For the Tacos

• 2 Tbsp mayonnaise
• 1 Tbsp chipotle sauce, or more to taste
• 1 lb chicken tenders
• Sea salt and freshly ground black pepper
• 1 cup all-purpose flour or brown rice flour (if you’re gluten-free)
• 1 Tbsp garlic chili oil, optional
• 1 Tbsp canola oil
• 4 (6-inch) flour tortillas (or corn tortillas if you’re gluten-free)
• 1 plum tomato, diced
• 1 Tbsp minced fresh cilantro
• [q:1/2] cup microgreens
• [q:1/2] cup blue cheese crumbles

• 1 to 3 Tbsp olive oil, divided
• 3 large potatoes, peeled and chopped into 1-inch pieces
• Kosher salt and black pepper
• [q:1/4] cup low-sodium soy sauce
• 1 garlic clove, crushed
• [q:1/2] tsp sesame oil
• 12 oz fresh or frozen sugar snap peas
• 6 salmon fillets

• 2 Tbsp extra-virgin olive oil, plus more for brushing the grates
• 4 (6 to 8 oz) skin-on organic salmon fillets
• Sea salt and freshly ground black pepper

• 2 boneless, skinless chicken breasts (6 to 8 oz each)
• [q:2 1/2] tsp kosher salt, divided
• 2 ears corn, shucked
• 1 bunch fresh cilantro (about 3 oz)
• 1 large white onion
• 1 Tbsp dried oregano
• 4 garlic cloves, smashed and peeled
• 1 bay leaf
• 1 jalapeño or serrano chili, seeded and sliced
• 1 qt low-sodium chicken stock
• [q:1/3] cup diced fresh tomato
• Grated zest of [q:1/2] lime
• [q:1 1/2] tsp fresh lime juice, plus more for serving
• Salsa, for serving
• Diced avocado, for serving
• Drained, brined capers (optional)

• 1 lb boneless, skinless chicken breast
• [q:1/2] cup olive oil
• [q:1/3] cup gluten-free whole-grain mustard
• 2 Tbsp honey
• 1 Tbsp apple cider vinegar
• [q:1/4] tsp garlic powder
• Salt and freshly ground black pepper to taste
• [q:1 1/2] cups crushed plain, gluten-free, dairy-free pretzels*

• 2 Tbsp EDEN Extra Virgin Olive Oil
• 6 large garlic cloves, coarsely chopped
• 1 medium onion, diced
• 1 large carrot, diced
• 3 small organic red potatoes, diced
• [q:1/2] tsp EDEN Sea Salt
• [q:1/4] tsp freshly ground black pepper
• 1 whole bay leaf
• 1 Tbsp Herbes de Provence
• 30 ounces EDEN Cannellini (White Kidney) Beans, 2 cans, drained
• [q:14 1/2] ounces EDEN Diced Tomatoes w/Onion & Garlic, do not drain
• 2 cups organic vegetable broth, or homemade soup stock

Bread Crumb Topping

• 1 Tbsp EDEN Extra Virgin Olive Oil
• 4 slices baguette, sliced [q:1 1/2]" thick
• 3 Tbsp fresh parsley, coarsely chopped
• 3 cloves garlic, thickly sliced

• [q:1 1/4] cups pearl barley
• 1 bay leaf
• 1 butternut squash or large wedge of similar winter squash
• [q:1/4] cup olive oil, divided 
• Salt and freshly ground black pepper
• 1 Tbsp small thyme sprigs, divided
• 1 to 2 pinches dried hot pepper flakes, to taste
• 2 Tbsp butter, divided
• 2 to 3 celery ribs, sliced 
• 4 leeks, thickly sliced
• 8 oz brown mushrooms, sliced
• 2 carrots, coarsely shredded
• [q:1/2] to [q:3/4] cup low-sodium vegetable stock
• Handful of flatleaf parsley, roughly chopped
• 3 Tbsp lightly toasted pumpkin seeds, optional
• 6 to 8 oz Taleggio or Fontina cheese, thinly sliced