1. Make hoisin sauce. In a high-speed blender or using a hand-held whisk, combine hoisin ingredients together except chopped almonds. Transfer sauce to a serving bowl. Garnish with almonds. Set aside.
2. Make lettuce wraps. Remove leaves from Romaine head, keeping leaves long in length. Place 1 lettuce leaf down on a clean, flat surface. You may want to layer a second leaf on top for reinforcement. Place a few slices of bell pepper, cabbage, carrot, zucchini, and avocado in center of leaf.
3. Roll leaf up around vegetables. Repeat with remaining lettuce leaves and vegetables.
4. Serve with hoisin sauce for drizzling or dipping.

1. Preheat oven to 350°. Lightly oil the cups of a 12-cup muffin pan, or line cups with paper liners, and set aside.
2. Mix together sorghum flour, tapioca starch, quinoa flour, baking powder, baking soda, xanthan gum, cinnamon, and salt in a large bowl.
3. In a medium bowl, whisk together milk, eggs, honey, applesauce, and vanilla extract until well combined. Stir in carrots and raisins.
4. Add wet ingredients to dry and mix until combined.
5. Fill muffin cups with batter. Bake for 18 to 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Leave muffins in pan for 10 minutes and then carefully remove to a wire rack to finish cooling.

*If the honey is too thick and not pourable, gently heat it in a saucepan until it’s more liquid.

1. Make shortcakes: preheat oven to 425°. Line a sheet pan with parchment paper.
2. Sift flour into a large bowl, and whisk together with granulated sugar, baking powder, salt, and cardamom. Add butter and rub it into flour mixture until texture is similar to coarse breadcrumbs (you can use a pastry cutter or food processor for this step). Add the ¹⁄₂ cup cold cream and quickly stir to form a soft dough.
3. Turn out dough onto a floured surface and briefly—for 20 to 30 seconds—knead dough until it just comes together. Roll out dough until it is about 1 inch thick. Use a 2 ¹⁄₂-inch cookie cutter to cut out 8 biscuits.
4. Place biscuits 3 inches apart on prepared pan. Brush tops of biscuits with the 3 tablespoons cream and sprinkle with demerara sugar. Bake biscuits for 18 to 20 minutes, until golden brown and well risen.
5. Remove pan from oven and leave biscuits to cool on pan for 10 minutes. Transfer to a wire rack to cool until just slightly warm.
6. Macerate strawberries: gently crush one-quarter of strawberries with sugar and pomegranate molasses in a medium bowl. Fold in remaining strawberries. Season to taste with salt and black pepper. Leave to macerate for 30 minutes. 
7. Make whipped cream: combine cream, sugar, and vanilla in the bowl of a stand mixer, fitted with the whisk attachment. Whisk on low speed until cream just begins to thicken. Increase speed to medium and whisk until it reaches soft-peak stage.
8. Slice each shortcake in half and place bottom halves on serving plates. Place a spoonful of macerated strawberries and a dollop of whipped cream on each. Place top half of shortcakes on top. Serve immediately.

1. In a large bowl, combine avocado and lime juice.
2. Add salt, cumin, and cayenne. Mash avocado mixture using a potato masher or the back of a spoon.
3. Fold in tomatoes, onion, cilantro, jalapeño, and garlic.
4. Add additional lime juice over top to help keep guacamole from browning.
5. Serve with tortilla chips.

1. Sift flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl. Set aside.
2. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat together room-temperature butter and sugar until light and fluffy. Reduce speed and beat in eggs, one at a time, and vanilla.
3. With speed on low, add flour mixture, beating until just combined, about 1 minute. Do not overmix.
4. Gently fold in chocolate chips and chopped candy canes. Place dough in fridge for 1 hour.
5. Preheat oven to 350°. Line 2 large baking sheets with parchment paper.
6. Using a 1-ounce scoop (equal to 2 tablespoons), scoop out 6 balls of dough onto each lined baking sheet. Place balls approximately 3 inches apart. If there’s any exposed candy cane, push back into dough.
7. Bake for 10 to 12 minutes, until cookies are set in their centers, rotating pans halfway through cooking time. Remove cookies from oven and transfer to cooling racks.
8. Repeat steps 6 and 7 to make remainder of cookies with the dough.

1. Preheat oven to 350°. Place pita on baking sheet or pizza stone.
2. Cover pita with sauce and top with cheese.
3. Sprinkle on as many chopped veggies as you can fit.
4. Drizzle optional olive oil on top. Bake for 15 minutes or until cheese begins to brown.

1. Clean and chop all skewer ingredients into bite size pieces.
2. Carefully string ingredients on skewers.
3. Drizzle dressing over skewers and let rest for 10 minutes before serving.

1. In a medium bowl, combine mango, bell pepper, jalapeno pepper, and red onion.
2. In a small bowl, whisk together lime juice, vinegar, honey, and cilantro. Pour over mango mixture and toss together.
3. Let salsa sit in the fridge for 20 minutes so flavors can meld.
4. Serve over grilled, sautéed, or poached chicken or fish.

1. Preheat oven to 425°.
2. Toss squash cubes and onion slices with the 1 tablespoon of oil. Season with salt and pepper. Place vegetables on a baking sheet. Roast for 15 minutes, or until slightly softened.
3. Roll dough out according to package instructions and shape into 4 (6-inch) crusts.
4. Place crusts onto 2 greased baking sheets. Brush each crust with a small amount of the oil. Divide vegetable mixture between crusts. Top each crust with equal amounts of mozzarella cubes. Bake 8 to 10 minutes, or until crusts are golden brown.
5. Garnish each pizza with equal amounts of crushed red pepper and thyme.

1. Bring honey and half-and-half to a simmer in a saucepan set over medium heat. Stir until honey is dissolved.
2. Add chopped chocolate to mixture. Whisk until chocolate is melted.
3. Remove saucepan from heat. Stir in vanilla and almond extracts.
4. Pour fondue into a fondue pot or 4 small bowls. Serve with skewers for dipping.