Cook Time: 20 Minutes Equipment: 2 Quart Saucepan Ingredients 1 tbsp. Olive Oil 1 tsp Black Mustard Seeds 1 Leek sliced in half lengthwise, and cut into slices 1.25 lbs. peeled Carrots cut into 2" pieces, or peeled small carrots, rinsed 2 tsps Dijon Mustard 2 tsps Mild Honey 2 tsps White Miso 1 tbsp. Tamari or other soy sauce 1/4 tsp Black Pepper freshly ground 2 tbsp. Fresh Chives Chopped Preparation Heat the 2 Quart Saucepan over medium heat and add the olive oil. Add the m

Equipment: Oven to Table Pan Ingredients 1  Acorn Squash 1  tsp Extra Light Olive Oil 1  tbsp  Pure Maple Syrup 1/4  tsp fine Sea Salt ¼ tsp Ground Cinnamon Preparation Preheat the oven to 400˚F. Carefully cut squash in half from the tip through the stem. Scrape out the strings and seeds with a spoon. Place squash in Oven To Table Pan cut-side-up. Brush the cut-sides of the acorn squash with olive oil. Drizzle each half with 1/2 Tbsp maple syrup. Sprinkle with salt and cinnam

Cook Time: 15 Minutes Equipment: 10” Freedom Skillet Ingredients 3 ears of corn In husk 1/2 cup mayonnaise 1 1 ⁄3 cups crumbled cotija cheese 3 tbs. fresh chopped cilantro 4 tsp chile powder 1 lime cut into 4 wedge Preparation Layer moist husks into the bottom of your 10" Freedom skillet. Place moist corn on top of husks Cover and cook on medium heat for 12 mins After 12 minutes, transfer corn to a plate. Then remove husks from the skillet To give a grilled appearance keep th

Prep Time: 10 Minutes Cook Time: 5 Minutes Equipment: 4 Quart Stock Pot Ingredients 1 lb. Idaho baking potatoes-room temperature/skin on Use the large bakers for better results. 6 cups peanut oil Potato Spice Seasoning Recipe follows Potato Spice 1 tbs. kosher salt 1 tsp. smoked paprika ½ tsp. garlic powder ¼ ground pepper Preparation Heat uncovered to 375 degrees F- 6 cups of peanut oil in the 4 Quart Stock Pot. Julienne slice the potatoes lengthwise into strips that are 1/8