Directions

1. Preheat oven to 375 degrees F.
2. Drizzle 1 tbsp olive oil over the beet and place it on a baking sheet. Roast until tender, approximately 45 minutes.
3. While beets roast, combine the ricotta, goat cheese, mint, 1 tbsp olive oil, salt and pepper to taste. Set aside.
4. Once cooked, place the beet(s) under cold running water to cool down and carefully remove the skin (it should just fall off). Cut beet(s) into chunks and place in a food processor. Pulse until smooth.
5. Add the eggs and 1 tbsp olive oil and pulse until incorporated. Add the salt. Slowly add the flours and run machine until a smooth dough forms. You may need to add more all-purpose flour to achieve a dough that is elastic enough that it doesn't stick to your fingers.
6. Remove the dough from the food processor and turn out onto a floured surface. Knead 10-12 times to ensure an elastic dough. Press dough out into an 8" circle. Cut circle into 4 even strips.
7. Using a rolling pin, roll each fourth to about 1/16-inch thick. If you have a pasta machine, use that to roll out your pasta. Each strip should now be about 18" long and 4" wide. Keep strips on a floured surface and avoid stacking them so they don't stick together.
8. Cut a 18" strip in half so you have 2 9" strips. Evenly place 4 dollops (approx 1 tbsp) of the mint-cheese mixture on one 9" strip of dough, approx 2" apart. Cover with 2nd 9" strip, making sure to line up edges. If you have a ravioli stamp, use that to cut the raviolis. Otherwise, use a knife to cut each ravioli into 2 1/2 x 2 1/2 square. Use a fork to gently press the edges to ensure a tight seal. Set finished raviolis on a lightly-floured plate.
9. Bring a large pot of salted water to a light boil. Drop raviolis in, 6 at a time and cook, 2-3 minutes or until they float (taste one to be sure they are fully-cooked). Place cooked raviolis in a large bowl. Cook in batches until all are cooked.
10. Drizzle 2 tbsp olive oil over the ravioli and very gently toss with tongs. Divide onto plates. Garnish with Parmesan if desired.

Directions

1. Fry bacon on both sides in a large, dry frying pan over medium-high heat until crisp, 2-3 minutes. Remove bacon from pan and drain on paper towels. Discard half of the remaining bacon fat, keeping the other half in the pan. Reduce heat to medium and add onions. Cook onions for 3-4 minutes until translucent. Add spinach and rosemary and cook 1-2 minutes, or until spinach begins to break down. Add eggs and scramble, stirring occasionally, until eggs set. Crumble cooked bacon into eggs and gently stir. Season with salt and pepper taste. Sprinkle cheddar cheese over contents of pan and stir to melt.
2. Serve immediately.

Directions

1. Preheat oven to 375 degrees F.
2. In a small bowl, combine pomegranate juice, balsamic vinegar, honey, brown sugar, thyme, salt and pepper. Stir until honey and sugar dissolves.
3. Place chicken pieces in a large zip-lock bag. Carefully pour marinade over them, press air out of bag and seal. Move bag around to ensure marinade disperses. Refrigerate bag for 30 minutes.
4. Remove chicken from bag and place in a large glass baking dish, spacing chicken evenly. Bake for 25-30 minutes, or until chicken is tender but fully-cooked.
5. While chicken cooks, carefully pour remaining marinade from bag into a small saucepan over high heat. Bring to a boil (to kill bacteria), then lower heat to medium-low and simmer for 12-15 minutes until marinade is thick and syrupy. Remove from heat and carefully fish out thyme stems.
6. Once chicken has finished baking, brush glaze over each piece. Sprinkle generously with toasted sesame seeds and serve.

Directions

Pasta from Scratch (optional):

1. Combine the flour and salt in a bowl. If you happen to have semolina flour on hand, you can substitute it for half of the flour. In a separate bowl, beat the eggs and add the water and olive oil. Pour this mixture into the bowl containing the flour and stir everything together with a wooden spoon. Once the contents become too firm to stir, begin kneading with your hands until you are left with a cohesive slab of dough that does not stick to your hands. You may need to incrementally add water or flour to reach this state.
2. Cover the dough with a towel while you prepare your other ingredients for the sauce.
3. Return to your dough and cut it into fourths. Use a rolling pin to roll each fourth individually on a floured cutting board. If you have a pasta machine, use that to roll out your pasta. Cut the thinly rolled sheets of pasta into 1 1/2 inch wide strips. Set the pasta aside. Avoid placing the strips on top of one another as they'll stick together.
4. Fill a large saucepan with water, generously add salt and set it to boil while you make the sauce.

Sauce:

1. Saute the onions and garlic in the olive oil over medium-high heat until they become translucent, then add the mushrooms and continue to sautee until the mushrooms are slightly browned and softened. Lower the heat to medium and pour in the wine. Stir occasionally as the wine reduces. Once it is mostly reduced, throw in a few dashes of thyme and sage before pouring in the vegetable broth. Again, let it reduce almost entirely while stirring periodically. As the vegetable broth is approaching a reduced state, throw the pasta in the boiling pot of water and stir periodically as it cooks. Pour the heavy cream into the sauce. Allow it to bubble-up slightly and then reduce the heat and stir it as it gently simmers. Add salt and pepper to taste.
2. When the pasta has finished cooking (roughly 4 mins or according to package, but taste it to be sure), strain it and return it to the pot. Pour the hot cream sauce over the pasta right away to prevent sticking. Serve immediately.