Place the asparagus in a large casserole dish or plate. Drizzle with 2 tbsp. olive oil, season with salt and pepper, toss well until all ingredients are combined. Set aside.
Heat the additional olive oil in a large skillet or saucepan. Add the pancetta and cook on medium heat for 3 minutes. Add the mushrooms and cook on medium heat for 7-10 minutes until the mushrooms are browned.
Stir in the alfredo sauce. Season with salt and pepper to taste and stir until sauce warm and all ingredients are combined.
Grill the asparagus on high heat for 2-3 minutes. Turn and grill for another 2-3 minutes. Remove from the heat and transfer back to the casserole dish or plate. Pour in the sauce and toss with tongs until all ingredients are combined.
To serve: Place coated asparagus on a serving dish. Drizzle with any remaining sauce and finish with the Parmesan cheese. Serve immediately.
1/2 cup extra virgin olive oil, plus more for drizzling at the end
2 tbsp. kosher salt, plus more for sprinkling at the end
In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in the water for about 5 minutes.
Add the flour and mix on low speed for about 5-7 minutes, until the dough comes away from the bowl and forms a ball. Spray a mixing bowl with cooking spray and transfer the dough to the mixing bowl.
Cover the dough with a towel and allow it to rise for about one hour.
Generously coat a cookie sheet with about 1/4 cup of the olive oil. Transfer the dough to the cookie sheet and spread the dough out on the cookie sheet, until it is about 1/2" thick. Poke holes in the dough with your fingertips. Drizzle the rest of the olive oil on top of the dough.
Allow the dough to rise a second time for about another 30 minutes, until it has almost doubled in size.
Bake for 30 minutes at 350 degrees. Turn off the oven and allow the bread to rest for another 10 minutes before removing it from the oven.
Remove from the heat and drizzle with additional olive oil and another sprinkle of salt. Serve with Italian cured meats and cheeses (salami, prosciutto, pecorino romano).
Place the softened goat cheese in a large mixing bowl. Stir in the cranberries and walnuts. Season with a pinch of salt and stir until all ingredients are combined.
Spray the inside of a 4" ceramic ramekin or small bowl. Spoon the cheese mixture into the bowl and smooth out the top with a spatula. Place in the refrigerator for about 15 minutes.
While the cheese spread is chilling, make the raspberry chipotle sauce by combining the seedless raspberry jam, chipotle powder and water in a mixing bowl. Whisk until the mixture is smooth. Set aside until ready to use.
To remove and plate: Place a serving dish upside down on top of the ramekin. Carefully flip the dish and the ramekin over, releasing the goat cheese spread onto the serving dish.
Spoon the raspberry chipotle sauce on top of the goat cheese spread. Refrigerate until read to serve.
Cut the apples in half and use a melon-baller to scoop out the seeds and insides. Leave about 1/4" of fruit attache dot the skin. Discard the core and seeds, but keep the rest of the apple and roughly chop it. Transfer it to a large mixing bowl.
Add the granola and caramel syrup to the bowl with the chopped apples. Stir until combined.
Evenly spoon the granola mixture into the emptied apple halves. Arrange the stuffed apples on a baking sheet or in a muffin tin tray.
Place 1/4 tbsp. of the butter onto each of the stuffed apples and bake in the oven at 400 degrees for about 20 minutes. Cover with tin foil if they begin to brown too much. Allow the apples to cool for about 5 minutes before serving.
Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to remove the seeds and center strings.
Drizzle the two halves with olive oil and then sprinkle with salt, pepper and garlic powder.
Place the squash, open side down on a cookie sheet and bake for 30 minutes. Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture. If it's too hard to remove, cook for another 10 minutes. Remove from the oven, scrape and fluff the stringy squash with a fork. Leave the squash in the skin.
Turn the oven up to broil. Add the tomatoes and fresh basil into the squash, stir and top with the mozzarella cheese. Place in the broiler for 3-4 minutes, until the cheese is melted and slightly browned. Allow to cool for 5 minutes before serving the squash.
2 tbsp fresh cilantro, finely chopped (plus more for garnish
juice of 1/2 lime
Place the frozen vegetables in the microwave (in the bag) and microwave on high heat for about 4 minutes. Allow the bag to cool before handling and transfer veggies to a large mixing bowl.
With a large knife, cut the avocados in half lengthwise and discard the seeds. With a spoon, hollow out the avocados a bit more by running the spoon in a circle around the pit, leaving about 1/2 the fruit in the shells.
Add the salad dressing, chopped fresh cilantro and lime juice to the mixing bowl with the veggies. Season with salt and pepper to taste and stir until all ingredients are combined.
Fill the hollowed avocados with the veggie mixture. Top or garnish with chopped more cilantro and sliced limes. Serve immediately.