Marshmallows:

• 1 cup of water
• 3 envelopes of unflavored gelatin
• 1 /2 cups of granulated sugar
• 1 cup of light corn syrup
• 1/4 tsp of himalayan Salt
• 2 teaspoons of pure vanilla extract
• 2-3 cups of sifted powdered sugar

Chocolate:

• 1/4 cup cacao or cocoa powder
• 3 tbsp coconut oil (substitute with cocoa butter for harder chocolate)
• 3 pure honey, maple, or agave
• Optional: extracts, cocoa nibs, chia seeds, or other add-ins.

Graham Cracker:

• 1/4 cup softened grass-fed butter
• 1/3 cup honey (or maple syrup)
• 1/4 tsp pink Himalayan salt
• 1 /2 cups white whole wheat flour
• 1 tsp baking soda
• 1 1/2 tsp cold water

Marshmallows:

• Line a 13×9-inch sheet pan with parchment paper, cutting the corners so the paper lays flat. Sift 3 tsp of powdered sugar over the paper.
• Whisk 1/2 cup of water and gelatin together in the bowl of a stand mixer. Allow to soften for 15 minutes.
• Place granulated sugar, corn syrup, salt, and the 1/2 cup of water in a large saucepan and cook over medium heat until the mixture comes to a boil.
• Cover the pot and boil for 2 minutes, remove the lid increase the heat to high and boil without stirring until the mixture reaches 240 degrees on a candy thermometer, about 10 minutes.
• Turn the mixer on low and pour the hot syrup into the gelatin and beat until the mixture has tripled in volume. Add vanilla extract and beat until incorporated, about 30 seconds.
• Scrape the mixture into the prepared pan and sprinkle with 3 more tsp of powdered sugar. Allow to sit for 8-12 hours.
• Remove from the pan. With a sharp knife cut into small marsh cubes. Toss the marsh cubes in a bowl of powdered sugar and knock off the excess. Store the marshmallows in an airtight container.

Chocolate:

• Gently warm the oil if not already melted.
• Combine all ingredients in a bowl and stir thick.
• Pour into flat container, molds, or smush between layers of wax paper.
• If using coconut oil, chill in freezer until solid. If cocoa butter, allow the chocolate to set and break away from the molds.

Graham Cracker:

• In a stand mixer bowl, cream the butter and honey together until smooth and pale.
• To the butter mixture, add salt, whole wheat flour, and baking soda.
• Gradually add cold water and mix gently until a dough forms.
• Cover and refrigerate for at least 30 minutes.
• Preheat the oven to 350 degrees and line a sheet with parchment paper.
• On a floured surface, shape the dough into rectangles and roll out until 1/4 inch thick.
• Use a little water to pinch together any cracks in the dough.
• Precut graham crackers and place them on the parchment paper.
• Use a fork to gently poke holes into the crackers. Brush with almond milk or your milk of choice.
• Bake for 15-20 minutes until golden brown. Let cool completely before serving. Store in an airtight container for up to 5 days or in the freezer for up to 4 months.

• 8 tbsp unsalted butter (1 slick)
• 1 1/4 Cup of Sugar
• 3 Large Egss
• 1 Cup pumpkin puree
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 3/4 cup Self Rising Flour
• 1/3 cup of Milk
• 1 cup chocolate chips
• 1 cup chopped Walnuts

• Preheat the oven to 350 degrees.
• Spray a baking pan with cooking spray and line it with parchment paper.
• Slice the pumpkin horizontally and place it skin side up in the baking dish.
• Cook for 1 hour and 30 minutes or until the pumpkin is tender.
• Allow it to cool, then scrape the pumpkin flesh from the skin. Add the flesh to a mixer and puree.
• Pour the pumpkin puree into a strainer to drain excess water.
• In a large mixing bowl, whisk together butter, sugar, eggs, pumpkin puree, and vanilla extract.
• Stir in the pumpkin pie spice.
• Mix in half of the flour, then the milk, and then the remaining flour.
• Fold the chocolate chips and walnuts into the batter.
• Scoop the batter into individual muffin cups.
• Bake for 55-60 minutes.
• Allow to cool, then place on a serving dish and enjoy.

• 2 pints of cherry tomatoes
• Extra Virgin Olive Oil
• 1 Garlic Clove
• fresh basil
• 8 oz block of Feta Cheese
• Dash of Salt 
• Dash of Pepper
• Pasta (I used Penne pasta)

• Preheat the oven to 400 degrees Fahrenheit.
• In a casserole dish, add the tomatoes.
• Place the block of feta cheese in the center of the tomatoes.
• Drizzle olive oil over the dish and season with a dash of salt and pepper.
• Chop some fresh basil and sprinkle it over the dish.
• Bake in the oven for 30 minutes.
• Meanwhile, boil your choice of pasta and set it aside once cooked.
• After the tomatoes have burst and the cheese is hot, remove the casserole dish from the oven.
• Add chopped garlic and the cooked pasta to the dish, ensuring all ingredients are carefully mixed together.
• Garnish with extra basil and serve.

• Sourdough
• Garlic-infused olive oil (Sourced from Southern Olive located in Mount Juliet, TN)
• 2 tbsp melted butter
• Herbs of choice
• Vegetables of choice
• Parmesan cheese
• Sea Salt

• Preheat the oven to 450 degrees Fahrenheit.
• After preparing the sourdough, set a good amount aside for the focaccia bread.
• Grease a cookie sheet with olive oil, then spread the sourdough dough onto it.
• Drizzle with garlic-infused olive oil and two tablespoons of melted butter.
• Allow the dough to rest for one hour.
• Evenly sprinkle Parmesan cheese over the dough.
• Thinly slice vegetables and arrange them on the bread.
• Rinse your chosen herbs and continue adding until you are satisfied with the bread’s appearance.
• Sprinkle with sea salt. Bake for 20-25 minutes, keeping an eye on the bread to prevent it from burning.

• 1/2 peck of Apples
• 1/4 TSP cinnimon
• 1/4 TSP pumpkin spice
• 1/4 TSP nutmeg
• A pinch of salt

• Preheat the oven to 225 degrees Fahrenheit.
• In a small bowl, combine cinnamon, pumpkin spice, nutmeg, and salt.
• Using a mandoline, slice the apples into 1/8 inch thick pieces.
• Arrange the apple slices on a baking sheet, ensuring they are close but not overlapping.
• Evenly sprinkle the spice mixture over the apples. Bake for 1 hour, then flip the slices.
• Continue to bake for one hour until the apples become crisp. Then, store them in an airtight container to enjoy later.

• Green leaf lettuce
• Red leaf lettuce
• Equal parts of Red Russian kale, spicy arugula, and savory purple mustard greens.

• Wash your greens and spin them dry. Then, add the fresh greens to a large mixing bowl, top with your favorite additions, and enjoy.

• 6 pounds of apples. Peeled, cored and sliced. 
• 1 cup granulated Suagr
• 1 cup brown sugar
• 2 TSP ground cinnamon
• 1/4 TSP ground cloves
• 1/4 TSP Salt
• 1 TSP vanilla extract

• Place the sliced apples into the crockpot.
• Combine the granulated sugar, brown sugar, cinnamon, cloves, and salt in a separate bowl.
• Sprinkle this sugar mixture over the apples, mixing thoroughly.
• Cover the crockpot and cook on high for 6 hours or on low for 10 hours.
• Let the mixture cool for a few hours.
• After cooling, pour it into a blender and purée until smooth. Stir in the vanilla extract.
• Finally, pour the apple butter into jars and proceed with the canning process.

• 2 bunches radishes, cleaned and stems/leaves trimmed
• olive oil
• salt
• pepper
• garlic clove, minced
• Parmasean
• Basil leaves, shredded

• Preheat your oven to 450 degrees.
• Cut the prepared radishes in half and toss with olive oil, salt, and pepper.
• Place cut side down on a large baking sheet. Roast for 15-20 minutes, until undersides are browned around the edges.
• While still warm, toss with garlic, parmesan, and basil. Serve warm or cold for a snack later.

• 1 Large Butternut Squash
• Olive Oil
• Salt 
• Pepper

• Preheat the oven to 400 degrees Fahrenheit.
• Using a large knife, carefully slice the butternut squash in half lengthwise, resulting in two equal halves.
• Scoop out the seeds and discard them.
• Generously drizzle olive oil over the squash and season with salt and pepper.
• Arrange the halves on a baking sheet, cut side down.
• Roast in the oven for 45 minutes, or until the squash is tender enough to be easily pierced with a knife.
• Serve as a complement to your main course.

• 15 ripe Roma tomatoes, chopped
• 1 large sweet onion, chopped
• 2-4 jalapeños
• 1 tbsp chopped cilantro
• Juice of 2 limes
• 2 tsp salt
• 1 tsp sugar
• 1/2 tsp pepper

• Combine the ingredients in a large bowl and serve with chips.