• Activate the yeast: Warm the milk in the microwave for 30-40 seconds, until it’s 110-113°F. Add it to the bowl of a stand mixer (or large bowl) with the yeast and 1 tablespoon (12g) sugar. Whisk it together and let sit for 5 minutes until foamy.
  ¾ cup whole milk, 2 ¼ teaspoons instant yeast, ¼ cup granulated sugar
• Mix the wet ingredients: Add the honey, remaining sugar (38g), Greek yogurt, eggs, egg yolk, and vanilla. Mix briefly with the paddle attachment to combine.
  ⅓ cup honey, ½ cup full-fat plain Greek yogurt, 2 large eggs + 1 egg yolk, 1 teaspoon vanilla bean paste
• Add the dry ingredients and rest the dough: Add the bread flour and salt. Using the paddle attachment, mix on low speed until a shaggy dough forms, about 2 minutes. Let the dough rest uncovered for 10 minutes to relax the gluten and allow the flour to absorb some of the moisture.
  4 ¼ cups bread flour, 1 ½ teaspoons salt
• Develop the gluten: After resting 10 minutes, switch to the dough hook and knead on medium speed for 5–6 minutes, until smooth and elastic. It should pull away from the sides of the bowl.
• Add the butter: With the mixer running on low, add the softened butter 1 tablespoon at a time, allowing each piece to fully incorporate before adding the next. Continue kneading 4-6 minutes until the dough is smooth, stretchy, slightly tacky, and sticks somewhat to the bottom of the bowl.
  6 tablespoons unsalted butter
• First rise: Transfer dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 45-60 minutes, until puffy, but not fully doubled in size. I like to turn on my oven to the lowest temperature (about 200°F) then turn off the heat and place the dough inside with the door cracked to let it rise.
• Make the filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, salt, and vanilla into a spreadable paste in a medium bowl.
  ½ cup unsalted butter, 1 cup light brown sugar, 2 Tablespoons cinnamon, ¼ teaspoon kosher salt, ½ teaspoon vanilla bean paste
• Spread the filling: Grease a 9×13-inch light metal baking pan. Turn the dough onto a lightly floured surface and roll lengthwise into a 24×18-inch rectangle. Dollop the filling evenly on the rolled out dough and use the back of a spoon or offset spatula to spread it in an even layer over the dough, all the way to every edge.
• Roll the cinnamon rolls: Starting on the long (24-inch) edge, use a pizza cutter to cut the dough into 12 even 2-inch strips. For even strips (without measuring), I like to cut down he middle of the rectangle, then cut each half down the middle (you’ll have 4 pieces). From there, cut each piece twice (to get 3 strips), so you end up with 12 total. Tightly roll the strips into rolls then arrange them in the prepared baking pan.
• Second rise: Cover the cinnamon rolls tightly and rise again for 45 minutes to 1 hour, until noticeably puffy and almost doubled in size. Preheat the oven to 350°F.
• Add the cream and bake: Warm the heavy cream slightly (about 15 seconds in the microwave). Slowly pour around and between the rolls, not directly over the tops. Bake for 25-30 minutes, until lightly golden brown on top. The internal temperature should be about 185–190°F. Let them cool for 10 minutes.
  ½ cup heavy cream
• Make the frosting: beat the cream cheese and butter together until smooth. Add the powdered sugar, vanilla, and salt and mix until creamy. Add 1–2 tablespoons cream or milk to reach a soft, spreadable consistency. Spread frosting over the warm cinnamon rolls.
  4 oz full-fat block cream cheese, 4 tablespoons unsalted butter, 1 ¼ cups powdered sugar, 1 teaspoon vanilla extract, Pinch salt

• Blend (5 min): Add the feta, pumpkin, 2 Tablespoons of yogurt, and honey to a food processor or high-speed blender. Blend on high until smooth and creamy, tamping it down as needed. Add another Tablespoon of yogurt as needed to help it blend. If you’re having trouble getting it smooth, add 1 Tablespoon of ice water at a time, being careful not to add too much.
  8 oz feta cheese, 3/4 cup pumpkin puree, 2-3 Tablespoons plain greek yogurt, 2 Tablespoons maple syrup, 1/4 teaspoon pumpkin pie spice
• Chill and serve (30 min, optional): Refrigerate for at least 30 minutes, or overnight, to help it firm up. You can serve it right away but the consistency will be a little looser. When you’re ready to serve, drizzle with honey (or hot honey), thyme, and chopped pecans.

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Stuff the Dates (5 min): Slice the each date down the center lengthwise and spread or tuck about 1 teaspoon of goat cheese into the center. Sprinkle a pinch of thyme into each then press closed.
  12 oz Medjool dates, 4 oz goat cheese, 1-2 teaspoons fresh thyme leaves
• Wrap with Prosciutto (2 min): Wrap each stuffed date tightly with half a slice of prosciutto. Place seam side down on a parchment lined baking sheet. Brush the tops with olive oil and add chopped pecans.
  10 slices prosciutto, 1 Tablespoon olive oil, 1/4 cup pecans
• Bake (18-20 min): Bake in the preheated oven for 18-20 minutes, until the prosciutto is golden and crisp.
• Finish & Serve: Drizzle the warm dates generously with hot honey and garnish with fresh thyme leaves.
  2-3 Tablespoons honey or hot honey

• Preheat the oven to 400°F and arrange the rack to the center position. Spray a 9×13-inch casserole dish with non-stick spray.
• Cook the veggies (10 min): Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, zucchini, mushroom, and carrots, and cook to soften, 5-6 minutes. Add the spinach and cook to wilt. Turn the heat to low, add the balsamic vinegar, and continue to cook for 3-4 minutes, until the veggies are soft and the moisture is reduced. Remove from heat.
  2 Tablespoons olive oil, 1/2 medium onion, 3 cloves garlic, 1 medium zucchini, 8 oz baby bella mushrooms, 2 carrots, 10 oz baby spinach, 3 Tablespoons balsamic vinegar
• Mix the cottage cheese layer (2 min): In a separate large bowl, combine the cottage cheese, parmesan cheese, garlic, salt, and pepper.
  3 cups small curd cottage cheese, 1 cup grated parmesan cheese, 1/2 teaspoon Kosher salt, Fresh cracked black pepper, 1 teaspoon garlic powder
• Assemble the lasagna (10 min): To assemble the lasagna, spread 1 cup of the marinara in the bottom of the pan, then layer with 3 lasagna noodles, half the cottage cheese mixture, half the veggie mixture, 1/3 of the shredded cheese. Repeat with another layer of the marinara, noodles, cottage cheese, veggies, and shredded cheese. Finish with a final layer of noodles, marinara, and shredded cheese.
  12-15 no-boil lasagna noodles, 8-10 oz low moisture mozzarella, 3 cups marinara sauce
• Bake (45 min): Cover with foil and bake in the preheated oven for 15 minutes, then uncovered for 10-15 minutes, until the edges are bubbling and the top is golden brown.
• Cool (15 min): Allow to cool for 15-20 minutes before slicing. Top and serve with parmesan cheese, red pepper flakes, or fresh parsley.

• Start by whisking all of the dressing ingredients together in a small bowl then set aside.
  3 Tablespoons lime juice, 1/4 cup extra virgin olive oil, 1 Tablespoon honey, 2 cloves garlic, 1/2 teaspoon salt, 1/4 cup cilantro
• If you haven't already, prep all of the veggies: Halve the tomatoes and slice the onion thinly then into small pieces. Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small "U" shapes. Cut the avocado in half then into quarters. Peel the skin off then cut into small slices.
  1 English cucumber, 2 avocados
• Add the cucumber, tomato, onion, and avocado to a large serving bowl, toss with the prepared dressing, and serve right away for best results.
  1 pint cherry tomatoes, 1/2 small red onion

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• Add the rice to a medium mixing bowl with soy sauce, sesame oil, and chili crunch. Stir to combine, making sure the rice is coated well. Spread it out in an even layer on the prepared baking sheet. Bake in the preheated oven for 30-35 minutes, stirring every 10 minutes. Start checking it frequently the last 10 minutes of baking because it can burn quickly
  2 cups cooked white rice, 1 Tablespoon soy sauce, 1 Tablespoon sesame oil, 1-2 teaspoons chili crunch
• While the rice is cooking, make the dressing. Combine everything in a bowl or jar and whisk together until combined. Taste and adjust heat or sweetness as needed.
  1/4 cup tahini, 1 Tablespoon sesame oil, 1 teaspoon chili crunch, 2 Tablespoons maple syrup, 2 Tablespoons lime juice, 1 Tablespoon mirin, 1 Tablespoon soy sauce
• Add the shredded cabbage, cucumbers, edamame, green onions, cashews, cilantro, and mint, to a large bowl. Top the salad with crispy rice pour the dressing on top. Toss to coat and serve right away.
  2-3 cups shredded red cabbage, 3 mini cucumber, 1 cup edamame, 1/4 cup chopped green onions, 1/3 cup cashews, 2 Tablespoons fresh cilantro, 1 Tablespoon fresh mint

• Preheat the oven or air fryer to 350°F. If baking in the oven, line a large baking sheet with parchment paper.
• Add the cottage cheese to a high-speed blender and blend until smooth, stopping to scrape down the sides as needed. Skip this step if using Greek yogurt. Transfer the blended cottage cheese to a large mixing bowl.
  1 cup full-fat cottage cheese
• Add the flour and baking powder and stir with a spoon or rubber spatula until mostly combined. Switch to your hands to mix and fold as needed until a sticky dough forms. It’s ready when the dough starts to pull away from the sides of the bowl.
  1 cup all-purpose flour, 1 teaspoon baking powder
• Turn the dough out onto a generously floured work surface. Knead the dough for 1-2 minutes, until it’s mostly smooth. Add 1 Tablespoon of flour as needed until it’s no longer sticky.
• Divide the dough into 8 equal portions and flatten the dough pieces into a flat discs about 4 inches in diameter. Place a cube of cottage cheese in the center and fold the sides of though around the cream cheese to seal it. Pinch the seams and double check the dough didn’t break anywhere to prevent any cream cheese bursts out. Wet your fingertips with warm water to help pinch the seams as needed.
  4 oz block cream cheese
• Place the bagel bites seam side down and brush the tops with the beaten egg. Sprinkle generously with everything bagel seasoning.
  1 large egg, Everything bagel seasoning

Bake

• Place the stuffed bagel bites on the prepared baking sheet. Bake for 25-30 minutes, until the tops are golden brown and the centers are cooked through and no longer doughy. Tent with foil if the tops are too brown before the inside is cooked. Cool slightly and serve warm.

Air Fryer

• Spray the air fryer basket with nonstick cooking spray. Place the bagel bites in the basket and air fryer at 350°F for 13-15 minutes, until golden brown and cooked through and no longer doughy. Cool slightly and serve warm.

• Preheat the oven to 425°F and spray a large baking sheet with non stick spray.
• Peel sweet potatoes and thinly slice them using a knife or mandoline into 1/8-1/4 inch rounds. Add them to a medium bowl, drizzle with oil, sprinkle with cornstarch, garlic powder, paprika, cumin, chili, powder, and salt, and toss to coat.
  3 medium sweet potatoes, 1 Tablespoon cornstarch, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1 teaspoon kosher salt, 1 Tablespoon olive oil
• Arrange the sweet potatoes on the sheet pan in an even layer, being careful not to overcrowd the pan. Bake for 20-25 minutes, tossing halfway through, until they're tender and start brown around the edges. Remove them from the oven and turn the oven down to 350.
• Push the sweet potatoes to the center of the pan and top them with black beans, corn, and cheese. Place them back in the oven for 6-8 minutes, until the beans are heated through and the cheese melts.
  1 (15 oz) can beans, 1 (15 oz) can corn, 1-2 cups shredded Mexican cheese
• When the nachos are done, remove from oven and top with red onion, cilantro jalapeno, avocado and tomatoes. Drizzle with jalapeno lime ranch if desired.

• Preheat the oven to 425°F. Combine 2 Tablespoons olive oil, cinnamon, and salt in a small bowl. Add the sweet potatoes to a greased baking pan and toss with the olive oil mixture. Arrange in an even layer. Roast in the preheated oven for 30 minutes, tossing halfway through.
  2 large sweet potatoes, 3 Tablespoons olive oil, 1 teaspoon cinnamon, 1 teaspoon kosher salt
• While they’re roasting, whisk all of the salad dressing ingredients in a small bowl and set aside.
  1/4 cup cashew butter, 1/2 teaspoon cinnamon, 1 clove garlic, 2 Tablespoon honey, 3 Tablespoons apple cider vinegar, 2 Tablespoons olive oil, 1/2 teaspoon kosher salt
• Add the chopped kale to a serving bowl and drizzle with the remaining Tablespoon of olive oil. Use your hands to massage the oil into the kale until it softens. Pour half of the dressing on top of the kale and toss to combined.
  7-8 ounces kale
• When the sweet potatoes are done, let them cool slightly and place them on top of the kale. Add the cranberries, pecans, and goat cheese. Drizzle with the remaining dressing and serve.
  1/4 cup dried cranberries, 1/3 cup pecans, 4 ounces goat cheese
• Add all of the dressing ingredients to a jar with a lid and shake well.
• Toss the dressing with the cooled sweet potatoes and kale. Refrigerate for 1 hour before serving.

• Preheat the oven to 425°F. Grease a large-rimmed baking sheet. To peel and cube the pumpkin, cut off the stem and stand it up on the flat surface upside down. Use a sharp knife to cut down the middle of the pumpkin. Scoop out the seeds with a spoon. Use a potato peeler to peel away the skin. Cut each half into 1-inch wedges then cut each wedge into cubes.
  1 sugar pumpkin
• Arrange the pumpkin on the prepared baking sheet. Drizzle with 2 Tablespoons olive oil and sprinkle with smoked paprika, salt, and garlic powder. Toss to coat and arrange the pumpkin in an even layer.
  2 Tablespoons olive oil, 1 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt
• Roast in the preheated oven until it's golden and fork-tender, 18-22 minutes.
• While they’re baking, whisk together the dressing ingredients in a small bowl or mason jar.
  1/4 cup extra virgin olive oil, 3 Tablespoons apple cider vinegar, 1-2 Tablespoons pure maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon cinnamon, 1 garlic clove minced, Pinch of kosher salt and pepper, 1 teaspoon finely chopped fresh thyme
• Add the arugula and spinach to a serving bowl. Drizzle 1/4 of the dressing on top and toss to coat. When the pumpkin is done, allow it to cool slightly and top the salad with the pumpkin, walnuts, feta cheese, and pomegranates. Drizzle with the remaining dressing and serve.
  3 cups baby arugula, 3 cups baby spinach, 1/2 cup walnuts, 4-6 ounce feta cheese, 1/2 cup pomegranate arils