• 2 cup Kosher salt more or less depending on size of pan
• 8 beet
• 3 red onion small, halved and then thinly sliced or diced
• 1 bunch Italian parsley chopped
• ½ teaspoon freshly ground black pepper
• 3 tablespoon extra virgin olive oil
• ½ teaspoon cumin seeds coarsely ground

For the meat balls:

• 2 pound 90% lean ground beef
• 1 onion grated, drained from liquid
• 1/4 cup Italian parsley chopped
• 2 teaspoon ground turmeric
• 2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon baharat spice blend
• 1/4 teaspoon ground nutmeg
• 1 teaspoon Kosher salt

For the soup:

• 2 tablespoon extra virgin olive oil
• 1 onion chopped
• 1 teaspoon bharat spice mix
• 1 teaspoon ras el hanout spice mix, optional
• 1 teaspoon ground nutmeg
• 3 stalk celery chopped
• 2 tomato crushed in a food processor
• 2 carrot chopped
• 2 pound butternut squash peeled, seeded, and cubed
• 1 pound zucchini cubed
• 10 cup water
• 2 teaspoon Kosher salt more or less to taste

Toss together:

• 32 ounce mixed greens
• 1.25 cup vegan avocado ranch dressing
• 1.25 cup Frank's buffalo sauce

For the skillet:

• 40 ounce buffalo tempeh strips
• 10 tablespoon Frank's buffalo sauce

For the salad:

• 2.5 each avocado thinly sliced
• 4.25 ounce red onion thinly sliced
• 4.25 ounce radish thinly sliced
• 6 ounce bell pepper diced