Directions:

• Arrange lettuce leaves on a serving platter and top with the chicken and blueberries, dividing evenly between the lettuce leaves.
• Top with feta cheese and pecans; drizzle with balsamic glaze, and salt and pepper to taste.

Directions:

• In a slow cooker, combine apples, blueberries, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, allspice, and cloves. Cook on Low for 7-8 hours or until thickened and apples are tender.
• Let cool completely. Transfer to blender; purée until smooth.

Directions:

• Preheat grill or grill pan on medium-high heat.
• Slice lime in half. In a small bowl, squeeze juice from one half of lime; reserve the other half for garnish.
• Add remaining salsa ingredients and gently mix.
• Thread the shrimp onto soaked bamboo skewers.
• In a small dish mix canola oil and garlic, then coat the shrimp.
• Grill 2-3 minutes per side or until pink.
• To serve, top the shrimp with salsa and garnish with lime wedges.

Directions:

• Add potatoes to medium pot. Add enough cold water to cover potatoes. Bring to a boil over high heat, reduce heat to medium and simmer 10 minutes, or until potatoes are tender.
• Preheat oven to 400°F. Spray muffin tin with non-stick cooking spray. Set it aside.
• Combine potatoes, eggs and cheese in a medium bowl. Mash until smooth. Gently stir in broccoli. Season with salt and pepper, to taste.
• Divide into 6 muffin tins for large bites, or 12 for smaller potato bites. Use mini muffin tin if desired.
• Bake for 20 minutes (or less for smaller bites). Serve immediately or freeze for later.

Directions:

• Preheat oven to 350°F. Prepare a muffin tin with non-stick cooking spray and set it aside.
• Add mashed sweet potatoes, oil, honey, eggs, and vanilla extract to a bowl and mix.
• Use a separate bowl to mix flour, baking powder, baking soda, cinnamon and salt.
• Add dry ingredients to the wet ingredients bowl and fold the mix until it’s fully combined. Fold in chocolate chips.
• Scoop batter into the muffin tin. Bake for 20-25 minutes or until the muffins are golden.

Ingredients:

• 2 apples, cored and sliced thin
• 1/4 cup pecans chopped
• 3/4 cup part-skim ricotta
• 1/4 cup less sugar
• vanilla Greek yogurt
• 1 navel orange, zested and juiced
• 3 sprigs of thyme
• Optional: French bread, cheddar cheese, and prosciutto

Ingredients:

• 2 lbs. sweet potatoes, peeled & thinly sliced
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. nutmeg
• 1/4 tsp. cinnamon

• 3 medium apples cored, chopped
• 1 large onion, chopped
• 2 Tbsps. flour
• 1 tsp. lemon juice
• 1 cup heavy cream
• 1 cup unsalted chicken stock

Directions:

• Heat oil in a large skillet over medium heat. Add onion (or mushroom) and cook for 5 minutes to soften. Add walnuts and cook for 5 minutes more to toast.
• Add water and taco seasoning packet; cook over low heat for 10 minutes, stirring occasionally.
• Assemble tacos with some walnut “meat”, cheese shredded lettuce, tomatoes, salsa and sour cream (if desired).

Directions:

• Preheat oven to 325°F and line a large baking sheet with parchment paper.
• Stir together honey, sriracha sauce, butter and lime zest in a medium bowl. Add walnuts and stir to coat evenly with mixture.
• Sprinkle with sugar while stirring and stir well again.
• Spread in an even layer on prepared baking sheet and bake for 20 minutes or until a deep golden brown, stirring halfway through cooking.
• Stir once or twice while cooling, then let cool completely. Store in an airtight container until ready to serve.

Recipe Tip:

If nuts get sticky when storing, add a tablespoon of sugar to the container. Close tightly and shake to coat.