Directions

1. Combine all ingredients in a large pot with 1 1/2 cups water. Stir well and cover.
2. Cook over medium-low heat for 30-35 minutes, or until apples completely break down. Use the back of a wooden spoon to gently smash the apple pieces once they begin to soften. Add more water if the applesauce gets too thick.
3. Let cool slightly, then serve warm. Alternatively, let cool completely and store in an airtight container or in mason jars until ready to use.

Makes about 6 cups applesauce.

Directions

1. Preheat oven to 350. Lightly grease 6 regular-size muffin tins (I used heart-shape ones because I thought they were festive--feel free to get creative).
2. Fill a small saucepan about 2” high with tap water. Cover with a heat-proof bowl to create a double-boiler. Turn heat up to high and melt butter and chocolate chips in bowl, whisking frequently. Carefully remove bowl from pot and turn off heat.
3. Transfer melted chocolate and butter into a mixing bowl and whisk in cocoa, sugar, egg, vanilla, flour and sea salt. Add about 1/2 cup water and whisk until mixture is very smooth.
4. Pour into prepared muffin tins and bake 18-20 minutes or until top is shiny and few crumbs cling to an inserted toothpick.
5. Cool until the cakes are warm, not hot. Gently remove them from their tins.
6. To serve, pour a small pool of extra virgin olive oil onto a small plate and place a cake in the middle of it. Sprinkle the cake and oil lightly with the Himalayan pink salt and serve immediately.

Directions

1. Preheat oven to 375 degrees F. Lightly flour a baking sheet and set aside.
2. Boil the sweet potato in a small pot of water over high heat for 8-10 minutes, or until very soft. Drain, rinse with cool water until cool enough to handle and transfer to a mixing bowl. Mash well with the back of a fork.
3. Mash the shortening and butter into the sweet potato.
4. Stir the flour, baking powder, baking soda and a pinch each of salt and pepper into the sweet potato mixture. Just before the mixture comes together in a soft dough, stir in the 1/3 cup shredded cheese and the scallions. On a floured surface, pat the biscuit dough into a circle. Use a small biscuit cutter, narrow glass or small mason jar turned upside-down to cut the dough into 4-6 small biscuits. Place biscuits on floured baking sheet and top each with a sprinkle of the reserved cheese.
5. Bake for 14-18 minutes, or until golden brown.
6. While biscuits bake, heat the olive oil in a medium frying pan over medium heat. Add the onion and cook for 2-3 minutes, or until onions begin to brown. Add the garlic, diced sausages and jalapeño and cook for 4-5 minutes, stirring occasionally, scraping the pan gently (a wooden spatula works well for this).
7. Once the mixture in the pan has browned and become very fragrant, sprinkle the 3 tbsp flour over the top and stir to mix. Cook for 30 seconds. Slowly pour the milk over the mixture, stirring and scraping the pan as you go. A creamy gravy should begin form. Continue stirring until gravy is to your desired thickness. Season with salt and pepper and remove from heat.
8. To serve, split the biscuits and spoon a bit of gravy in the middle. Garnish with reserved scallions.

Directions

1. Whisk together baking mix, coconut milk, 1 cup of water, ginger, cinnamon and honey (Kodiak's mix doesn't require an egg, but if your baking mix does, add it to the batter). Whisk until smooth, but do not over-mix. Set batter aside.
2. Heat a medium frying pan over medium-high heat. Toast coconut for 30 seconds-1 minute (watch it closely to avoid burning). Transfer to a bowl or plate.
3. Heat vegetable oil in a large frying pan or griddle over medium-high heat. Spoon batter in 1/8-cup increments (you'll need to work in batches) and cook until pancakes' edges are dry and bubbles form on the top. Flip, using a spatula, and cook on the other side until golden brown.
4. Pancakes may be kept warm until ready to be served in a 200 degree (F) oven.
5. Top the pancakes with the toasted coconut and serve with butter, syrup, jam, etc.

Directions

1. Heat extra virgin olive oil in a large pot over medium heat. Cook shallots and garlic for 1-2 minutes, or until very fragrant.
2. Add butternut squash, apples and 3 cups water. Stir in paprika.
3. Cover, reduce heat to low and simmer for 18-20 minutes, or until apples and squash are very soft.
4. Puree, using a blender, food processor or immersion blender, until very smooth.
5. Season with salt and pepper to taste. Stir in shredded cheese. Continue stirring until melted.
6. Ladle soup into bowls and serve hot, garnished with more paprika.