• In a medium bowl, combine olive oil, garlic, shallot, red wine vinegar, Dijon, rosemary, thyme, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper; set aside 1/4 cup of the mixture in the refrigerator until ready to serve.
• In a gallon size Ziploc bag or large bowl, combine lamb chops and remaining olive oil mixture; marinate for at least 2 to 6 hours, turning the bag occasionally. Drain the lamb chops from the marinade.
• Using paper towels, pat both sides of the lamb chops dry; season with salt and pepper, to taste.
• Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add lamb chops to the skillet in a single layer and cook until desired doneness, about 3-4 minutes per side. Let rest 5 minutes.
• Serve immediately with reserved 1/4 cup olive oil mixture.

• Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• In a medium bowl, combine Gruyere, white cheddar cheese and Pecorino; set aside.
• In a small saucepan over medium heat, combine heavy cream, garlic, thyme, Dijon, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer until flavors have blended, about 2 minutes. Remove from heat.
• Place half the potato slices in a single layer onto the prepared baking sheet in an overlapping pattern. Sprinkle with half the Gruyere mixture. Top with remaining potato slices and pour the heavy cream mixture evenly over the potatoes.
• Place into oven, covered, until tender, about 20 minutes. Sprinkle with remaining Gruyere mixture. Place into oven, uncovered, until top becomes golden brown and crusted, an additional 20 to 25 minutes.
• Serve immediately, garnished with chives, if desired.

• Preheat oven to 350 degrees F. Line a baking sheet with foil.
• Using paper towels, pat ham dry. Using a sharp knife, score the top side of the ham by making shallow cuts in a diamond pattern.
• In a small saucepan over medium heat, combine brown sugar, pineapple juice, honey, mustard, thyme, rosemary, cinnamon, cloves and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
• Place ham, cut side down, onto the prepared baking sheet. Brush evenly with 1/2 cup brown sugar mixture.
• Place into oven, brushing with remaining brown sugar mixture every 30 minutes, until cooked through, reaching an internal temperature of 140 degrees F, about 2 hours 30 minutes. Let rest 15 minutes before slicing.
• Serve immediately.

• Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Spread bread cubes in a single layer. Place into oven and bake until crisp and golden, about 10-13 minutes; set aside.
• In a small bowl, combine poultry seasoning, garlic powder, onion powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with poultry seasoning mixture.
• Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
• Melt butter in the skillet. Add garlic, onion, carrots and celery, and cook, stirring occasionally, until tender, about 4-5 minutes. Stir in parsley, sage and thyme until fragrant, about 1 minute.
• Remove from heat. Stir in bread; season with salt and pepper, to taste. Stir in chicken stock until absorbed and well combined. Let stand 5 minutes, stirring occasionally, until liquid is absorbed.
• Place chicken in a single layer onto the prepared baking sheet. Place bread mixture in a single layer around the chicken on the prepared baking sheet.
• Place into oven and bake until the chicken is cooked through, about 20-25 minutes.
• Serve immediately with cranberry orange sauce, if desired.

• Place potatoes and garlic in a Dutch oven and cover with cold salted water by 1 inch. Bring to a boil; reduce heat and simmer, covered, until just tender, about 15 minutes; drain well and return to the Dutch oven over low heat.
• Stir with a wooden spoon until potatoes are dried out, about 1 minute.
• Transfer potatoes to a large bowl. Using a potato ricer, rice potatoes and garlic. Stir in butter, sour cream and half and half, being careful not to overstir; season with salt and pepper, to taste.
• Serve immediately, garnished with chives, if desired, or keep warm in the Dutch oven, covered, for 30 minutes.

• Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese in an even layer. Top with remaining bread cubes.
• In a large glass measuring cup or another bowl, whisk together eggs, milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla and 1/2 teaspoon salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
• Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
• Sprinkle with pecans; place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
• Serve immediately, drizzled with buttermilk glaze.

for the buttermilk glaze

• In a medium bowl, combine confectioners’ sugar, buttermilk, orange zest, vanilla and pinch of salt. Whisk until smooth. If the glaze is too thin, add more confectioners’ sugar as needed.

• Preheat oven to 350 degrees F.
• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the stockpot.
• Stir in chicken stock and half and half. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened, about 6-8 minutes.
• Stir in chicken, peas and parsley; season with salt and pepper, to taste. Top with biscuits.
• Place into oven and bake until bubbly and biscuits are heated through, about 8-10 minutes.
• Serve immediately.

• Preheat oven to 400 degrees F. Lightly oil two baking sheets or coat with nonstick spray.
• FOR THE HAM: In a small bowl, whisk together apricot preserves, Dijon, vinegar and rosemary; season with salt and pepper, to taste.
• Place ham steaks onto one side of the prepared baking sheet, slightly overlapping. Brush evenly with apricot preserves mixture.
• FOR THE SWEET POTATOES: Pierce sweet potatoes with a fork; place into microwave for 8-10 minutes, or until tender. Cut the potatoes down the center lengthwise, top with butter, marshmallows and pecans.
• Place sweet potatoes onto the opposite side of the ham steaks in a single layer.
• FOR THE GREEN BEANS: Place green beans in a single layer onto the second prepared baking sheet. Add olive oil and garlic; season with salt and pepper to taste. Gently toss to combine.
• Place into oven and bake until the marshmallows just start to brown and the green beans are tender, about 20-25 minutes. Add biscuits during the last 3-5 minutes of cooking time, if desired.
• Serve immediately.

• Let dough stand at room temperature for 30 minutes up to 1 hour.
• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Lightly oil the outside of a 6-ounce ramekin or coat with nonstick spray and place in the center of the prepared baking sheet. Fill with water.
• Using a digital scale, cut dough into 1-ounce pieces, yielding 22-24 total pieces, pressing each piece into a disk, then shaping into a ball.
• In a small bowl, combine butter, parsley, garlic and salt.
• Place dough balls onto the prepared baking sheet in a circular pattern around the ramekin. Brush tops with butter mixture; sprinkle with Parmesan.
• Place into oven and bake until golden brown, about 25-30 minutes. Working carefully, remove ramekin and discard water. Fill with marinara and return to the center of the baking sheet; brush tops with remaining butter mixture.
• Serve immediately.

• Let turkey stand at room temperature for 30 minutes.
• Preheat oven to 325 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Spread lemon slices into the prepared baking dish.
• In a small bowl, combine butter, garlic, thyme, sage and rosemary.
• Dry turkey thoroughly with paper towels. Using your fingers, carefully loosen the skin from the breast meat, spreading half of the butter mixture under the skin. Secure skin over the butter with wooden picks.
• Place turkey, breast side up, on top of the lemon slices. Spread remaining half of the butter mixture over the turkey; season with salt and pepper, to taste.
• Place into oven and bake until the turkey is completely cooked through, reaching an internal temperature of 165 degrees F, about 1 hour 30 minutes.
• Let stand 20 minutes before carving; serve warm with gravy, if desired.