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.

Mix onion, ketchup, and brown sugar well. Mash out all lumps. Add green beans and bacon. Mix well. Cover and bake at 350 degrees for two hours.

Ingredients:

2 large bunches of broccoli
5 Tbs olive oil + 1.5 Tbsp olive oil
1/2 tsps salt
1/2 tsps pepper
4 garlic clobes, peeled and sliced
 zest of 1 lemon
1/3 cup grated Parmesan cheese (leave out cheese to make it Paleo)

Directions:

Preheat oven to 425. Cut broccoli into florets, wash and dry them THOROUGHLY. Then toss with5 Tbsp of the olive oil, salt and pepper.  Now add 4 garlic cloves that are peeled and sliced. Dump everything onto a cookie sheet and roast in the oven for 20-25 minutes until “crisp-tender and the tips of some of the florets are browned.”

 
When it’s done, take it out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, and 1/3 cup of freshly grated Parmesan cheese.

This recipe is all over the internet and can be found on the Amateur Gourmet’s site. 

Cook spinach in a small amount of water. Drain well in a strainer, squeezing out the water. Mix all ingredients together. Bake at 400 degrees until puffy and set (about 20 minutes).

Cook pasta and drain. Add remaining ingredients. Bake in an 8×8 dish at 400 degrees until eggs are set.

Chop up cabbage, carrots, and tomato. Heat oil and vinegar in microwave then add sugar to dissolve. Add liquid to cabbage, carrots, and tomato. Add as much mayonnaise as desired. Stir. Keep refrigerated. Do not add salt and pepper until ready to serve.

Melt butter. Add all other ingredients. Mix and bake at 350-400 degrees for 20-30 minutes.