In a large skillet over medium heat add the olive oil. Add the shallot, leeks, salt and pepper and sauté for 3 minutes or until starting to soften. Pour in the tomatoes, broth, gnocchi and top with butter. Cover the pan and cook for 5 minutes, or until gnocchi have softened. Check gnocchi for tenderness.
Preheat oven to 400 degrees.
Place the halved spaghetti squash on a large baking sheet lined with aluminum foil. Drizzle extra virgin olive oil, and rub to disperse evenly. Season with kosher salt and coarse ground black pepper, then flip the squash cut side down and roast for 30 minutes.
In a large bowl add the coleslaw, carrots, cilantro, green onions, edamame, sliced almonds and chow mein noodles. Mix ingredients well, then dress with desired amount of dressing.
Preheat oven to 350 degrees. Spray an 8x8” baking pan with non-stick cooking spray.
In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add zucchini and onion; cook for 8 minutes. Add garlic and cook for an additional 2 minutes. Transfer to a bowl and cool completely.
Microwave remaining butter and drizzle over cereal; tossing to coat.
In a medium bowl add the dressing mix, milk and mayonnaise and whisk to combine. Cover and refrigerate.
In a large bowl, combine the broccoli, cauliflower, bacon, red onion, cheese and sunflower seeds. Refrigerate at least 4 hours or until chilled. Coat the salad with dressing and serve.
In a small bowl add all of the sauce ingredients together and whisk to combine. Set aside.
Turn a wok or a large skillet on very high heat. When it is very hot add the oil and immediately add the broccoli, bok choy, water chestnuts, carrots, baby corn and peas. Stir frequently until the vegetables start to brighten and then begin to brown a touch.
Preheat oven to 400 degrees.
In a large bowl add squash, salt pepper and olive oil. Mix well and add to a large roasting pan and bake for 25 minutes or until the squash is starting to soften. Add the cranberries and continue baking for another 10 minutes. At this point squash should be cooked through and golden and cranberries should have softened.
Heat a large sauce pan over medium to medium high heat. Add the butter to the pan, and next the cauliflower, shallots, and salt and pepper; cooking for 8 minutes. Add garlic, and cook an additional 1 minute. Sprinkle in the flour and stir into the veggies, it should look grainy, like wet sand. Slowly whisk in the broth a little at a time, stirring up the cooked bits on the bottom of the pan.
Preheat oven to 375 degrees. Prepare potatoes by scrubbing and piercing with a fork. Bake on a foil lined baking pan for 60-70 minutes, or until tender.
In a medium pot over medium heat, combine the potatoes and broth and simmer for 20 minutes or until potatoes are tender. While potatoes are cooking, prepare a skillet over medium heat. Wash leeks thoroughly and cut into ¼” disks, discarding the dark green portion of the leek. Sauté the leeks in butter for 10 minutes or until tender. Add the leeks and cream to the potatoes and stir well.
