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    1 cup brown sugar
    1/3 cup flour
    1 cup chopped nuts (pecans
    preferred) – you can omit if there are
    nut allergies
    1/2 cup margarine (melted)

    Sweet Potato Mixture:
    3 cups mashed sweet potatoes (can
    use canned to save time, just drain)
    1 cup sugar
    1/2 teaspoon salt
    1 teaspoon vanilla
    2 eggs (well beaten)
    1/4 cup margarine(melted)


    Combine brown sugar, flour, nuts and margarine in mixing bowl.
    Set aside. Preheat oven to 350 degrees. Combine sweet potatoes,
    sugar, salt, vanilla, eggs and margarine in a mixing bowl in the
    order listed. Mix thoroughly. Pour mixture into baking dish
    sprayed with baking spray. Sprinkle the surface of the sweet
    potato mixture evenly with the topping mixture. Bake for 45
    minutes. Allow to set at least 30 minutes before serving.



    Orange-Honey Glaze:
    • 3/4 cup honey
    • 1 teaspoon, orange zest
    • 1/4 cup fresh squeezed
    orange juice
    • 1 tablespoon apple cider
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon salt
    • 1/4 teaspoon cracked black
    Roasted Turkey Breast:
    • 2 (2-3 pound) half turkey
    breasts, bone-in and skin on
    • Canola or olive oil
    • Salt
    • Black pepper
    • 2 teaspoons herbs de
    • 1 teaspoon paprika
    • 1 teaspoon chopped fresh
    rosemary leaves
    • 1 teaspoon fresh thyme


    -Begin by preparing the orange-honey glaze: add all of the ingredients to a small sauce pan,
    and whisk to combine; bring to the boil and reduce the heat to low to gently simmer the glaze
    for 10 minutes. -Divide the glaze in half by pouring it into two small bowls or glass containers,
    and allow it to cool until thickened and glossy before using. (One portion is used during the
    roasting, and the other is reserved for use after roasting.) -To prepare the roast turkey breasts:
    preheat the oven to 375°, and line a baking sheet with foil.
    -Place the turkey breasts bone-side down onto the baking sheets, and drizzle with a couple of
    tablespoons of the oil; sprinkle a couple of good pinches of salt and black pepper over each of
    the turkey breasts, along with the herbs de Provence and the paprika divided equally among
    -Place the turkey breasts into the oven to roast, and after 30 minutes, brush them liberally with one of the bowls of the glaze
    (reserving the other portion for use after the turkey is cooked).
    -Continue to roast for another 10 minutes, and then brush on more of the glaze. -Continue to roast for another 10 minutes, and
    brush once more with the glaze; roast for about another 10 minutes, and remove the breasts from the oven once the internal
    temperature reaches 165°. -Allow the turkey breasts to rest for about 10 minutes before slicing the meat; then once sliced, drizzle
    just a little of the reserved glaze over the slices, and sprinkle over the fresh rosemary and thyme before serving.



    1 tablespoon extra-virgin olive oil 
    1 cup chopped yellow onions
    3 garlic cloves, smashed
    2 heaping cups chopped carrots
    11⁄2 teaspoons grated fresh ginger
    1 tablespoon apple cider vinegar
    3 to 4 cups vegetable broth
    Sea salt and fresh black pepper
    1 teaspoon maple syrup, or to
    taste, optional


    Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt
    and pepper and cook until softened, stirring occasionally, about 8 minutes. Add the smashed
    garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes
    more, stirring occasionally. Stir in the ginger, then add the apple cider vinegar, and then add 3 to
    4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the
    carrots are soft, about 30 minutes. Let cool slightly and transfer to a blender. Blend until smooth.
    Taste and adjust seasonings. Add maple syrup, if desired. Recipe easily doubles and freezes well



    2 large sweet potato, diced
    1 lemon, sliced
    3 cup green beans, trimmed
    3 tablespoon olive oil
    2 tablespoon fresh rosemary, chopped
    2 tablespoon fresh thyme, chopped
    3 clove garlic, minced
    1 teaspoon salt
    1/2 teaspoon ground black pepper, plus more to
    4 boneless, skinless chicken breast
    1/2 teaspoon paprika


    Preheat oven to 375 ̊F
    Add the sweet potatoes, lemon slices, green beans, olive oil, rosemary, thyme,
    garlic, salt, and pepper to a large bowl and toss until fully coated.
    Season the chicken breast with salt, pepper, and paprika.
    Transfer to a parchment paper-lined sheet and place the chicken breast on top
    of the vegetables.
    Bake until vegetables are tender and chicken is cooked through.