Prep the spinach:

1. Wilt in a large pan over medium heat (2–3 minutes). If using frozen spinach, just let it thaw, its already wilted.
2. Transfer to a towel and squeeze out as much liquid as possible. This is critical — extra water ruins texture.
3. Chop roughly and set aside.

Make the cream base:

1. In a saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1–2 minutes until lightly golden.
3. Slowly whisk in warm milk.
4. Simmer gently until slightly thickened — this should be thinner than gravy.
5. Then stir in the cream, salt, pepper, and nutmeg.

Finish:

1. Stir in spinach.
2. Add Parmesan if using.
3. Simmer 2–3 minutes just to combine.
4. If it’s too thick → add a splash more milk.

Optional: If you want it extra creamy, stir in 1–2 Tbsp. Cream Cheese OR 1 Tbsp. Mascarpone.

Instructions:

• Preheat oven to 400°F
• Toss sweet potatoes with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper.
• Spread on a parchment-lined sheet pan in a single layer.
• Roast 25–30 minutes, flipping halfway, until caramelized and tender.
• Drizzle with a little extra maple syrup or sprinkle lime zest before serving (optional).

Instructions:

• Heat olive oil in a saucepan over medium. Add turmeric and cumin, stir 30 seconds.
• Add rinsed rice, stir to coat.
• Put rice/spices in rice cooker. Pour in stock, add bay leaf, and a pinch of salt.
• Let it cook in rice cooker until done, about 30 min.

• 1 cup long-grain white rice (jasmine or basmati work well)
• 2 tablespoons neutral oil (avocado or vegetable)
• 2 tablespoons tomato paste
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ¼ teaspoon turmeric or annatto (optional, for color)
• 1¾ cups chicken or vegetable broth (low sodium)
• ½ teaspoon salt, or to taste
• Optional: 1 small bay leaf, 1 chopped green or poblano pepper
• Optional garnish: fresh cilantro or lime wedges

Directions:

1. Rinse the rice in a fine-mesh strainer under cool running water until water runs mostly clear. Drain thoroughly.
2. In a skillet over medium heat, heat the oil. Add the drained rice and toast it, stirring often, for 5–6 minutes until golden and fragrant.
3. Push rice to the edges of the pan, leaving a well in the center. Add the tomato paste and let it cook in the oil for 1 minute, stirring gently to caramelize. Then stir it into the rice.
4. Add cumin, paprika, oregano, turmeric (if using), and salt. Stir everything together to coat the rice evenly with the spices.
5. Transfer the seasoned rice mixture into the rice cooker pot. Add 1¾ cups of broth and the optional bay leaf or chopped pepper, if using. Stir to distribute evenly.
6. Start your rice cooker on the regular white rice setting. Do not open the lid until the cycle is complete.
7. Once done, let the rice sit in the warm cooker for 5–10 minutes before opening the lid. Fluff with a fork and remove the bay leaf if used.

1. In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 – 5 minutes.
2. Stir in flour and cook for 1 minute.
3. Slowly whisk in cream and broth and continue cooking until boiling.
4. Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
5. Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
6. Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
7. Sprinkle cheddar evenly over top(s).
8. At this point, the dip can be refrigerated until ready to serve, if desired. To reheat, microwave dip on 50% power just until cheese has melted.

This reddit post lead me to this recipe.

1. Combine the brown sugar, sesame oil, EVOO, ginger, and salt in a bowl and whisk until smooth.
2. In a bowl toss the green and red cabbage, scallions, and cilantro together.
3. Pour dressing over the top and toss until combined.
4. Use immediately, the slow won’t keep long at all.

• 3 cups of brussels sprouts, trimmed and halved lengthwise
• 1 TB balsamic vinegar
• 2 TB pure maple syrup
• 2 TB freshly squeezed orange juice
• 1 TB freshly grated orange zest
• 4 TB cold unsalted butter
• 3 TB olive oil or coconut oil
• 1 tsp salt

Boil carrots until soft enough to enjoyably eat, set aside.  Over low heat, slowly melt butter in a small pan.  Once melted, add rest of butter ingredients.  Let butter simmer for 5-10 minutes, but do not get hot enough for butter to brown.  When finished, pour butter into bowl and refrigerate.  Bring grill to ~400F, grill boiled carrots for ~10minutes flipping at least once.  Should be some nice char on them.  Pull carrots from grill, brush on tarragon butter, serve hot.

Step 1
Place rack in middle of oven. Set skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°. Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine. Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.
Step 2
Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces. Add egg mixture and mix until just combined. Mix in dry ingredients until barely incorporated.
Step 3
Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.