• 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

• Rinse rice with cold tap water until water is clear (about 3 or 4 times). Drain water completely.  Combine rice, water, and salt in a heavy bottomed saucepan and bring to a boil. Cover and simmer on low heat for 20-25 minutes.  Remove from heat and allow to sit for 10 minutes before removing lid. 
• Meanwhile, preheat oven to 350 degrees. Trim tops of bell peppers by about ½ inch (reserve trimmings), and remove seeds and ribbing.  Oil a 9x13 inch baking dish and set peppers in the dish, lightly trimming bottoms (reserve trimmings) only if necessary, to get them to stand upright. Chop reserved bell pepper trimmings; set aside. 
• In a large saute pan, heat the olive oil over medium-high heat. Add the onions, garlic, and chopped bell pepper trimmings. Cook until onion is translucent, about 3 minutes.
• Add the beef, parsley, salt, pepper, and red pepper flakes. Cook until the meat is no longer pink, stirring to break up the chunks, about 6 minutes. Add the cooked rice and tomato sauce stirring well to combine.
• Remove from heat, stir in the parmesan cheese. Adjust seasonings to taste. Stuff the bell peppers with the meat-rice mixture.
• Pour water into the baking dish to a depth of about 1/8 inch.
• Bake until the peppers are tender and the filling is heated through, about 25 to 30 minutes.  Remove peppers from oven and top with additional parmesan cheese if desired, then the chopped basil.  Let rest 5 minutes before serving.
• Remove from oven and top with additional parmesan cheese if desired and chopped basil. Let rest 5 minutes before serving.