Honey Mustard Marinade:

• In a medium bowl, whisk together honey, mustard, greek yogurt, and shallot until combined.
  ¼ cup honey, ¼ cup Dijon mustard, , 2 tablespoons Greek yogurt, 1 shallot,
• Add the olive oil and whisk until fully combined. Season to taste with salt and pepper and place the chicken breasts in the bowl. Cover and marinate for 4 hours in the refrigerator (can do as little as 2 hours and up to 24 hours).
  ⅓ cup olive oil, salt and pepper to taste, 4 (6-ounce) chicken breasts
• Remove the chicken from the refrigerator and preheat the grill to 400℉.
• Grill for 6-7 minutes a side or until temperature reads 165℉ Remove from grill and rest for 5 minutes before slicing to allow juices to redistribute.

Cobb Salad :

• Place 2 cups of lettuce on 4 plates. Divide tomatoes, eggs, avocado, bacon and blue cheese among 4 plates.
  8 cups romaine lettuce,, 2 cups grape tomatoes,, 4 hard boiled eggs,, 2 avocados,, 8 slices bacon,, 1⅓ cup crumbled blue cheese
• Top with one sliced chicken breast and serve with your favorite dressing.

• Place the potatoes in a medium saucepan and cover with water. Bring to a boil and cook just until barely fork tender, about 5-7 minutes depending on size. Drain well and transfer to a large bowl.
  1 ½ pounds baby potatoes,
• Preheat the grill to medium.
• While the potatoes are cooking, whisk together the mayonnaise, apple cider vinegar, sugar, and mustard. Season to taste with salt and pepper.
  ½ cup mayonnaise, ¼ cup cider vinegar, 1 teaspoon granulated sugar, 1 tablespoon stone ground mustard, Kosher salt and pepper
• Pour half of the dressing over the warm potatoes. Add the celery and stir to coat.
  3 celery stalks,
• Layer two pieces of 18x24" heavy duty aluminum foil on top of each other. Pour the potato mixture onto the center of the foil. Fold and seal the edges to form a packet, leaving a little room inside for steam.
• Place the packet on the grill and cook for 25-30 minutes, turning every 10 minutes.
• Carefully open the foil packet (watch for steam!) and pour the potatoes into a large bowl. Add the bacon, green onions and remaining dressing. Stir to combine and serve immediately.
  ½ pound bacon, , 3 green onions,

• Cut each pita into 8 wedges, like a pizza.
  4 (6-inch) Greek-style flatbread pita rounds
• In large bowl, toss the pita wedges with oil, salt and garlic powder until evenly coated.
  3 tablespoons olive oil, ¾ teaspoon flaky sea salt, ¼ teaspoon garlic powder
• Arrange pitas wedges mostly in a single layer in the air fryer basket (about 2 full pitas per batch). Air fry at 325℉ (165℃) for 6-10 minutes, shaking the basket halfway through. Start checking at 6 minutes as air fryers and pita thickness vary.
• Cool for 2-3 minutes before serving (a wire rack works well for this). Chips crisp up significantly as they cool, so be careful not to overbake. Repeat with the remaining pita wedges. Serve immediately with your favorite dip.

• In a small bowl add all of the spices and the olive oil and stir together to make a paste.
  1 tablespoon brown sugar, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons olive oil
• Rub the pate all over the pork shoulder and place in a slow cooker.
  4 pounds pork shoulder
• Pour the liquid smoke and the coca cola over the top and cook in a slow cooker on low for 8 hours
  1 tablespoon liquid smoke, 12 ounces coca cola
• Let pork rest for 10 minutes and then shred with two forks. Pour one cup of the liquid over the top of the shredded pork to keep moist.
• Serve as desired.

• Add wine, elderflower liqueur, brandy, lemon juice and sugar to a large pitcher and stir until sugar is dissolved. Gently stir in peach slices and raspberries. Refrigerate for at least 2 hours and up to 8 hours.
  1 (750ml) bottle of dry rosé wine, ½ cup elderflower liqueur, 2 tablespoons brandy, 2 tablespoons fresh lemon juice, 2 tablespoons granulated sugar, 1 ripe peach, , ¾ cup raspberries
• Gently stir again before serving. Add ice to pitcher. Stir club in club soda right before serving.
  8 ounces club soda
• Pour into ice-filled glasses and garnish with additional fruit, if desired.

Make the cake:

• Preheat oven to 350℉. Grease an 8" round cake pan and line the bottom with parchment paper.
• In a large bowl, whisk together the flour, brown sugar, baking soda, cinnamon, nutmeg, ginger and salt.
  1 cup all-purpose flour, ¾ cup brown sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, Pinch Kosher salt
• Add the eggs, oil, and vanilla; stir to combine.
  2 large eggs, , ⅓ cup vegetable oil, ½ teaspoon vanilla extract
• Fold in the carrots, pineapple (with juice), coconut, dates, pecans, and raisins until evenly distributed. Batter will be thick.
  5 ounces carrots, peeled and finely grated , ⅓ cup crushed pineapple with juice , ¼ cup sweetened shredded coconut, ¼ cup chopped dates, ¼ cup chopped pecans, ¼ cup golden raisins
• Scrape batter into prepared pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed.
• Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely before frosting.

Make the brown butter frosting:

• Cut butter into pieces and melt in a small saucepan over medium heat, stirring or swirling every 30 seconds. It will bubble and foam (this is the water cooking off, totally normal). When the foam starts to subside, you'll see small golden-brown bits forming on the bottom of the pan. Keep a close eye on it here; this is where it can go from perfect to burnt quickly. Continue to cook, swirling or stirring every 30 seconds, until golden-brown and nutty-smelling, then immediately pour into a heat-safe bowl to stop the cooking (including all those browned bits!). Cool completely at room temperature.
  3 tablespoons unsalted butter
• Add cooled brown butter and cream cheese to a medium bowl and beat on medium speed for 2 minutes or until smooth.
  4½ ounces cream cheese,
• Add powdered sugar, vanilla and salt. Beat on low to combine, then increase to medium and beat 2 minutes until creamy.
  1½ cups powdered sugar, , 1 teaspoon vanilla extract, Pinch Kosher salt
• Spread frosting over the top of the cooled cake. Garnish with finely chopped pecans, if desired.
  Finely chopped pecans, for garnish

• Melt butter in a dutch oven over medium heat. Add the onion and sauté until onion is soft, about 5 minutes. Add carrots and stir to combine.
  4 tablespoons butter, ½ medium onion, diced, 2 carrots, grated
• Add the flour and cook for one minute, stirring constantly to cook the flour.
  ¼ cup flour
• Add the milk and chicken broth stir to incorporate
  2 cups whole milk, 2 cups chicken broth
• Add the seasonings and broccoli and cook over medium low heat for 10-15 minutes or until broccoli is tender.
  ½ teaspoon dry mustard, ½ teaspoon white pepper, ½ teaspoon salt, 16 ounces frozen broccoli florets
• Use an immersion blender to puree some of the broccoli florets or to desired consistency. See notes if you don't have an immersion blender.
• Add the cheese a handful at a time and stir constantly to melt. Remove from heat and serve immediately. 
  8 ounces extra sharp cheddar, grated

Cook the wild rice:

• Rinse wild rice under cold water. In a medium saucepan, combine with chicken broth and water. Bring to a boil, then reduce to a simmer. Cover and cook for 40-50 minutes, or until the rice is tender but still chewy. Drain any excess liquid and let cool.
  ¾ cup uncooked wild rice, 1½ cups water, 1½ cups chicken broth

Make the vinaigrette:

• In a mason jar or small bowl, combine orange juice, olive oil, vinegar, shallot, honey, salt and pepper. Shake or whisk until emulsified.
  3 tablespoons fresh orange juice, 3 tablespoons olive oil, 1½ tablespoons white wine vinegar, 1 tablespoon finely minced shallot, 1-2 teaspoon honey (depends on the sweetness of your orange juice), ½ teaspoon kosher salt, ¼ teaspoon ground black pepper

Assemble the salad:

• In a large bowl, add cooked rice, arugula, pomegranate arils, celery, apple, pecans, green onions and goat cheese. Drizzle with about ¾ of dressing and toss gently to combine. Serve with remaining dressing on the side, if needed.
  3 cups arugula, roughly chopped, ½ cup pomegranate arils, 1 stalk celery, chopped, 1 medium Granny Smith apple, cored and chopped, ½ cup toasted, salted pecans, roughly chopped, 2 green onions, sliced, ½ cup crumbled goat cheese

• Preheat oven to 300℉.
• Toast the garlic: Heat 1 tablespoon oil in a large dutch oven over medium low heat. Add garlic cloves and cook for about 5 minutes or until fragrant and lightly golden, stirring occasionally. Remove with a slotted spoon.
  3 tablespoons olive oil, divided, 12 garlic cloves, crushed
• Sear the beef: Increase heat to medium high. Add 1 tablespoon of oil. Place half of beef in pan in a single layer (do not crowd) and sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Let it sear undisturbed until a dark brown crust forms then flip and repeat on the other side. Remove seared beef from pan and transfer to a plate. Repeat with remaining beef, ¼ teaspoon salt and ¼ teaspoon black pepper, adding the remaining tablespoon of oil if the pot looks dry.
  2½ pounds beef chuck roast, trimmed, cut into 2-inch pieces and patted dry, 1 ½ teaspoons salt, divided, 1 teaspoon freshly ground black pepper, divided
• Deglaze: Pour in wine and bring to a boil, scraping up all the browned bits from the bottom.
  1 cup dry red wine
• Build the stew: Return beef and garlic (plus any juices) to the pan. Stir in the remaining ½ teaspoon salt and ½ teaspoon pepper, then add carrots, onion, mushrooms, beef broth, tomato paste, rosemary, thyme, diced tomatoes and bay leaf. Bring back to a gentle boil.
  2½ cups peeled, roughly chopped carrots, 1½ cups chopped onion, 8 ounces baby bella mushrooms, halved (quarter if large), ½ cup beef broth, 2 tablespoons tomato paste, 2 teaspoons chopped fresh rosemary, 1 teaspoon chopped fresh thyme leaves, 1 14.5-ounce can diced tomatoes, undrained, 1 bay leaf
• Braise: Cover and bake for 2 ½ hours or until the beef is fall-apart tender.
• Finish & Serve: Taste and adjust for seasonings. Want a thicker sauce? Simmer uncovered on the stovetop for a few minutes to reduce. Serve hot over pasta, mashed potatoes or polenta.
  To serve: cooked noodles (or mashed potatoes/polenta)

• Place the softened cream cheese and butter in a large bowl and mix until smooth and creamy.
  16 ounces cream cheese, 4 tablespoons butter
• Add the cheddar cheese, Worcestershire sauce, garlic powder, green onions and 4 ounces of beef to cream cheese mixture and stir until combined.
  1 cup cheddar cheese, 1½ teaspoons Worcestershire sauce, 1 teaspoon garlic powder, 3 green onions, 5 ounces chipped beef
• Form the mixture into a ball and wrap in plastic. Chill in the refrigerator for at least an hour to let flavors meld.
• Place the remaining diced beef and chopped chives on a plate and mix together. Remove cheese ball from plastic and roll in the chive/beef mixture until the outside is well coated. Refrigerate until ready to serve.
  ¼ cup chopped chives