• Pre-heat oven to 325 degrees. Rub the turkey breast with olive oil, thyme, and sage. Season generously with Kosher salt and pepper. Place turkey on a rack in a roasting pan large enough to accommodate it. Roast for 1 ½ to 2 ¼ hours or until internal temperature reaches 155 degrees (temperature will continue to rise, just make sure you reach 165 degrees for safety), remove the turkey from oven and tent with foil. Allow resting at least 10 minutes before slicing.

Meanwhile make the glaze:

• Place all the glaze ingredients together in a large saucepan and bring to a boil. Stir the mixture, turn down the heat to medium-low, and simmer for 20-25 minutes, stirring occasionally. At this point, the cranberries will have all broken open. Remove from heat and allow to cool.
• 30 minutes before the roast is done brush with glaze. Repeat the procedure every 10 minutes until the roast is done.
• 20 minutes before the roast is done, check the temperature by inserting an instant-read thermometer into the meat.
• Once plated serve with additional glaze if desired.

• Preheat oven to 425 degrees F. Peel the sweet potato and slice it into very thin rounds - these rounds will form the crust. Toss the rounds with the avocado oil and arrange in a 9.5” pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust.
• Sprinkle the crust with salt and roast in the oven for about 25 minutes, or until sweet potatoes are soft and beginning to brown.
• While the crust bakes, make the filling. Heat a large heavy skillet over medium-high heat and add the onions.
• Once the onions are translucent, add the chopped mushrooms and garlic, then lower the heat to medium. Continue to cook and stir about 2 more minutes, until softened and toasty.
• Stir in the chopped spinach until it wilts, then remove from heat.
• In a large mixing bowl, whisk together the eggs, coconut milk, salt, and nutritional yeast.
• Remove the sweet potato crust from the oven once done, and lower the heat to 400 degrees F. Add the spinach-mushroom mixture to the crust, then carefully pour the egg mixture over the top and allow it to settle in. You might have a bit extra. It’s okay if the egg mixture “leaks” through.
• Bake in the 400 degree F. oven for 25 minutes or until the center is set and the sides begin to brown. The quiche will puff up in the oven, but settle once done.
• Allow the quiche to cool and set for about 15 minutes before cutting into slices and serving. Add optional topping of feta cheese on top. Leftovers can be stored, covered, in the refrigerator for up to 4 days.

• Preheat oven to 375 degrees F
• Season chicken with spices and place in a baking dish
• Pour in broth and apple juice and bake uncovered for 25 minutes
• Pour honey over chicken, spread prunes and apricots around the chicken
• Bake an additional 15 minutes until done
• Cook chicken to 165 degrees F

• Pre-heat oven to 400°F. Optional: lightly grease 12 muffin tins.
• In a medium bowl, mix together gruyere, parmesan, thyme, salt, and garlic.
• In a second large bowl, coat the sliced potatoes with melted butter (I usually just use my clean hands to make sure all the potato slices are coated as evenly as possible).
• In a regular-sized (12) muffin tin, layer 4 potato slices and then approximately 1/2 teaspoon of the cheese mixture. Continue this pattern of 4 potato slices, then cheese, until the potatoes are taller than the tin (they will shrink when they cook). You'll have 4-5 layers total, ending with cheese on top.
• Cover with foil and bake for 15 minutes. Remove foil and continue to bake for an additional 25-30 minutes until golden brown and bubbly. How thinly you sliced your potatoes and how high you stacked will affect the bake time, you want them to be fork-tender with the tops and sides golden brown. Remove potato stacks with a spoon (I "scoop" them out) and serve with additional thyme as desired.

• Start with a large board or platter. Place your cheeses around the board with cheese knives.Place the small bowls/ramekins with the olives, red peppers, cornichons around the board. Place the fig jam near the brie. Next arrange the meats by folding some of them for variety and fan out others flat on the board. Place the crackers in a few spots, then place clusters of grapes. Finish filling in bare spots with the dried apricots and almonds, and lastly garnish with fresh rosemary if desired.