• 1 1/2 pounds of Brussels sprouts, ends trimmed and yellow leaves removed

• 3 tablespoons olive oil

• 1 teaspoon kosher salt (healthier: Himalyian Sea Salt)

• 1/2 teaspoon freshly ground black pepper

• Optional: Sweet chili sauce for a sweet glaze. 

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Prep: 15m      Cook: 15m      Ready In: 1h​       Serves: 4

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1. Preheat oven to 400 degrees F (205 degrees C).

2. Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.

3. Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Add sweet chili sauce when almost done. Serve immediately.

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• 3 1/2 cups peeled and diced potatoes

• 1/3 cup diced celery

• 1/3 cup finely chopped onion

• 3/4 cup diced cooked ham

• 3 1/4 cups water

• 2 tablespoons chicken bouillon granules

• 1/2 teaspoon salt, or to taste

• 1 teaspoon ground white or black pepper, or to taste

• 5 tablespoons butter

• 5 tablespoons all-purpose flour

• 2 cups milk

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Prep: 20m      Cook: 25m      Ready In: 45h​       Serves: 4

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1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

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• 2 pounds cubed beef stew meat

• 3 tablespoons vegetable oil

• 4 cubes beef bouillon, crumbled

• 4 cups water

• 1 teaspoon dried rosemary

• 1 teaspoon dried parsley

• 1/2 teaspoon ground black pepper

• 3 large potatoes, peeled and cubed

• 4 carrots, cut into 1 inch pieces

• 4 stalks celery, cut into 1 inch pieces

• 1 large onion, chopped

• 2 teaspoons cornstarch

• 2 teaspoons cold water

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Prep: 20m      Cook: 2h      Ready In: 2h 20m​       Serves: 6

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1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

• 4 cups sweet potato, cubed

• 1/2 cup white sugar

• 2 eggs, beaten

• 1/2 teaspoon salt

• 4 tablespoons butter, softened

• 1/2 cup milk

• 1/2 teaspoon vanilla extract

• 1/2 cup packed brown sugar

• 1/3 cup all-purpose flour

• 3 tablespoons butter, softened

• 1/2 cup chopped pecans

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Prep: 30m      Cook: 30m      Ready In: 1h​       Serves: 4

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1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.

3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

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