Makes 4 pints

Ingredients

5 1/2 lbs apples, peeled, cored, sliced

4 cups sugar (or much less)

2-3 tsp cinnamon

1/4 tsp cloves

1/4 tsp salt

Instructions

1. Fill crockpot with apples. Combine other ingredients, pour over apples and stir to coat. Cover and cook on HIGH for 1 hour.
2. Reduce heat to low, cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally. Uncover and cook 1 hour on low. Stir until smooth.

Ingredients

16oz. can garbanzo beans

1/3 cup lemon juice

1 tbsp olive oil

2 cloves crushed garlic

Paprika (or cayenne), salt and parsley to taste

1 tsp. cumin

1/4 cup tahini

Instructions

1. Drain beans, reserving liquid. Blend beans and remaining ingredients until smooth, adding reserved bean liquid as needed. Serve with pita and / or raw veggies

Ingredients

2 cups chicken broth

4 tbsp Gebhardt chili powder

1 tsp ground cumin

2 heaping tsp garlic powder

3/4 tsp salt

pinch cinnamon (less than 1/16 tsp)

1 tsp sugar

5 tbsp cold water

5 tbsp white flour

Instructions

1. In a 2 quart saucepan, combine all but water and flour. Whisk until well blended. Bring to a boil, then reduce to a low boil for 3 minutes, whisking frequently so all spices stay dissolved. In a separate saucepan bowl, whisk flour into water 1 tbsp at a time, until all bumps are dissolved. After 3 minutes of cooking sauce, turn to high heat. Very slowly pour flour mixture into boiling sauce. Whisk vigorously. After all flour is added, continue to whisk for 1 minute. You can turn heat down if desired, so long as sauce continues to boil. Turn off heat — sauce is done. You can add 1 can tomato sauce if desired.

Ingredients

1/2 cup light olive oil

3 tsp cider or red wine vinegar

1 tsp+ lemon juice

2 tsp sugar

1/2 tsp salt

1/2 t ground mustard

1+ clove garlic

Instructions

1. 1. 1. Shake well (can sit at room temperature; if cold it will need time to warm).

Serving Suggestions:

Lettuce

Mandarin Oranges

Purple onion

Avocado

Tomatoes

Crunchie’s:

Toasted or Sautéd Ramen

You can add pine nuts, flaxseeds, almonds, sunflowers

If you sauté use 2 tsp butter. Cool.

Ingredients

handful fresh basil leaves (10-15)

3/4 cup olive oil

2 tbsp apple cider vinegar

2-3 tbsp honey

a couple of fresh garlic cloves

1 tbsp mustard (any kind)

salt and pepper

1/4 cup water

Instructions

1. 1. 1. Blend everything together in blender until smooth.

Ingredients

1 pkg. (.66 oz) fresh basil leaves, washed and patted dry

1/4 cup Romano or Pecorino cheese, grated

1/4 cup pine nuts

1/8 – 1/4 cup olive oil

1 large clove fresh garlic, to taste

Instructions

1. 1. 1. Using blender or food processor, ad cheese and pine nuts. Blend for a few seconds. Drizzle in olive oil, blending until desired consistency is reached. Add garlic and basil, allowing each ingredient to blend smoothly with preceding ones. Let stand for one hour. Refrigerate or freeze pesto. For ready-to-use portions, freeze pesto in ice cube trays, then add to your favorite red sauce. Refrigerate leftovers.

Ingredients

1 cup mayonnaise

1 tbsp lemon juice

1 tsp Worcestershire sauce

1 clove of garlic, minced

1/4 tsp salt

1/4 tsp pepper

1/2 cup Parmesan

1 tbsp+ milk or half-and-half

Instructions

1. 1. 1. Mix all ingredients until well blended. (immersion blender works well!). Try adding a pinch of dry mustard.

Ingredients

1 cup Mayonnaise

1 tbsp garlic salt (or slightly less)

1 tbsp parsley (fresh or freeze-dried)

1 tbsp minced dill (fresh or freeze-dried)

2 tbsp minced chives (fresh or freeze-dried)

1 tsp+ onion powder

1 tsp black pepper (or more, to taste)

1 tsp Worcestershire sauce

1 tsp apple cider vinegar

additional milk and lemon juice as needed for desired consistency

Directions:

Blend all ingredients together with immersion blender, or in standing blender, adding milk and /or lemon juice as needed for desired consistency. Adjust seasonings as needed to taste. Chill for a couple of hours before serving, thinning with more milk if needed (it does tend to thicken over time).

Notes:

• If making egg-free, Hellman’s makes an excellent Vegan Mayonnaise.
• We like to use Litehouse freeze dried herbs (available at HEB) for speed and shelf-stability.
• For non-dairy buttermilk, we use 1 tbsp lemon juice + 1/2-3/4 cup oat milk. Portlandia makes an MSG-free Worcestershire sauce. otherwise, it can be omitted.

Makes 1 cup

Ingredients

1 (8-ounce) container strawberry cream cheese, Philadelphia

1/4 cup mascarpone cheese

1/4 cup dried cherries, chopped, Mariani

1/4 cup chopped pecans, toasted

2 tsp lemon zest

Instructions

1. In a medium bowl, combine all ingredients. Mix thoroughly. Refrigerate until ready to use.

Prep Time: 3 min | Total Time: 3 mins | Serving: 8 | Course: Condiment | Cuisine: American | Calories: 11kcal

Ingredients

1/3 cup olive oil

zest of one lime

1/4 cup fresh lime juice from 1-2 limes

1 clove garlic minced

2 tbsp honey

2 tbsp heavy cream

Salt and pepper

Instructions

1. Pour all ingredients into a jar with 1/2 tsp salt and 1/4 tsp ground pepper.
2. Screw the lid on tightly and shake until smooth and creamy. Refrigerate until ready to serve.