• In a large saucepan, bring 1 cup of low-sodium chicken broth to a boil over medium heat.
• Once the broth is boiling, add the 16-ounce package of polenta cubes.
• Stir the polenta in the broth, breaking up any pieces, and cook until the polenta becomes smooth.
• This typically takes about 5 to 7 minutes.
• Remove the saucepan from the heat.
• Stir in ½ cup of grated Parmesan cheese and ½ teaspoon of black pepper.
• Mix until the cheese is well incorporated, and the polenta is creamy and seasoned.
• Sprinkle a dash of paprika on top for additional flavor and garnish.

• In a lidded 1-pint glass jar, combine all the vinaigrette ingredients except for the salad greens.
• Shake the jar vigorously until the ingredients are thoroughly combined.
• (You can store the dressing in the refrigerator for up to 2 weeks. Before serving, let it stand at room temperature for 1 hour and shake it well. )
• Drizzle the prepared vinaigrette over the mixed salad greens.
• Enjoy your favorite Balsamic Vinaigrette Salad!

• Heat olive oil in a small saucepan over medium heat.
• Add chopped onion and minced garlic.
• Cook, stirring occasionally, until the onion is tender, which should take about 3 to 4 minutes.
• Stir in the cauliflower florets and vegetable broth.
• Bring the mixture to a boil, then reduce the heat and simmer, covered, until the cauliflower is tender, approximately 15 minutes.
• Uncover and allow the mixture to cool slightly.
• Transfer the cooked cauliflower to a food processor.
• Add the shredded Parmesan cheese, water, and black pepper.
• Cover and pulse until the mixture is smooth.
• Meanwhile, cook the multigrain spaghetti according to the package directions, adding the broccoli and bell pepper during the last 5 minutes of cooking.
• Drain the pasta and vegetables, reserving 1/2 cup of the cooking water.
• Return the pasta and vegetable mixture to the pot and stir in the cauliflower sauce.
• Heat the mixture through, and stir in reserved cooking water (if needed) to reach your desired consistency.
• Garnish the dish with basil, lemon zest (if using), lemon juice, and additional Parmesan cheese.
• Enjoy your Pasta Primavera with a creamy cauliflower sauce!

For the Carnitas:

• Trim any excess fat from the pork shoulder.
• Cut the pork into 2-3 inch pieces and transfer them to a 4-quart slow cooker.
• Stir in the chopped onion, orange juice, cumin, 1 1/2 teaspoons of salt, dried oregano, and cayenne pepper.
• Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
• Once done, transfer the pork to a large bowl and shred it using two forks.
• Add enough cooking liquid from the slow cooker to moisten the pork.

For the Lime Crema:

• In a small bowl, combine 2 tablespoons of lime juice with the Greek yogurt and 1/2 teaspoon of kosher salt.
• You can also dust it with chili powder for added flavor.
• For Assembling the Tacos:
• Serve the shredded pork in the soft yellow corn tortillas along with the shredded cabbage, sliced red onion, and pico de gallo if desired.
• Garnish with the lime crema and lime zest.
• Enjoy your delicious Zesty Carnitas Tacos with a zesty lime crema!

For the Cupcakes:

• Preheat your oven to 325°F (165°C).
• Line two muffin tins with 20 paper liners.
• If you prefer to make a cake instead, generously grease and flour a 10-inch Bundt pan.
• In a mixing bowl, combine the yellow cake mix and instant lemon pudding mix.
• Stir in the tangerine juice, vegetable oil, and eggs until the mixture is well blended.
• Fill each prepared muffin cup about two-thirds full with the batter.
• Bake until a toothpick inserted into the centers of the cupcakes comes out clean, which usually takes about 15 to 17 minutes.
• If making a cake, bake for approximately 35 minutes.
• Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

For the Glaze:

• In a separate bowl, stir together the tangerine juice, 1 tablespoon of lemon juice, and the powdered sugar until the glaze is well blended.
• Drizzle this glaze over the cooled cupcakes and sprinkle them with lemon zest.
• Enjoy your delightful Tangerine-Lemon Cupcakes with a zesty glaze!

For the Gingerbread:

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9″ square baking pan.
• In a mixing bowl, beat the butter with Sugar In The Raw® and Stevia In The Raw® until it becomes creamy.
• Beat in the molasses and egg.
• In a separate bowl, mix together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and sea salt.
• Add the dry ingredients to the wet ingredients and mix on low speed.
• Then, gradually mix in the boiling water on low speed until well combined.
• Pour the gingerbread batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Cool the gingerbread completely, then cut it into 1″ cubes.

For the Butterscotch Sauce:

• In a small saucepan over medium heat, melt the butter.
• Add brown sugar, Stevia In The Raw®, cream, and sea salt.
• Whisk until well combined.
• Bring the mixture to a gentle boil and cook for 5 minutes.
• Stir in the vanilla extract and allow it to cool to room temperature.

For the Whipped Cream:

• In a large bowl, beat the heavy cream, Sugar In The Raw®, and Stevia In The Raw® on high speed until stiff peaks form, which takes about 1 minute.
• Keep the whipped cream cold until you’re ready to assemble the trifle.

To Assemble the Trifle:

• Divide half of the gingerbread cubes into 10 individual serving dishes.
• Layer with butterscotch sauce and whipped cream.
• Top with the remaining gingerbread cubes.
• Enjoy your Gingerbread Butterscotch Trifle with layers of delicious flavors!

• Set aside 1/2 cup of beets and 1/4 cup of carrots for the sauce.
• Place the remaining beets and carrots on a foil-lined baking sheet.
• Drizzle them with 1 tablespoon of olive oil, sprinkle with salt, and toss to coat.
• Cover the vegetables with more foil and bake until they are tender, which usually takes about 1 hour.
• While the vegetables are roasting, add the reserved beets and carrots, 1/3 cup of grapefruit juice, lemon juice, red wine vinegar, honey, ground ginger, soy sauce, and the remaining tablespoon of olive oil to a blender.
• Blend on high speed until the sauce becomes smooth, which takes about 2 minutes.
• Once the vegetables are done roasting, drizzle the sauce over them.
• Add the grapefruit sections, toss to coat, and garnish with chopped fresh parsley.
• Enjoy your Citrus-Ginger Roasted Beets and Carrots with this zesty sauce!

• Begin by toasting the walnut halves in a skillet over medium heat, stirring them constantly until they become lightly browned, which should take about 5 minutes.
• Remove them from the skillet and let them cool.
• In a large bowl, toss together the toasted walnuts, mixed salad greens, orange pieces, thinly sliced red onion, and crumbled Gorgonzola cheese.
• To prepare the citrus vinaigrette, add the freshly squeezed orange juice, sugar, olive oil, vegetable oil, balsamic vinegar, Dijon mustard, black pepper, and dried oregano to a lidded 1-pint jar.
• Seal the jar and shake it vigorously to mix the dressing.
• Drizzle the zesty citrus vinaigrette over the salad just before serving.
• Enjoy your refreshing Orange-Gorgonzola Salad with the vibrant citrus vinaigrette!

• Preheat your oven to 400°F (200°C).
• In a shallow baking pan, combine the thinly sliced carrots, toasted slivered almonds, and minced garlic.
• Drizzle with olive oil and sprinkle with salt and black pepper.
• Spread the mixture evenly in the pan.
• Roast the carrot mixture in the oven, stirring it twice, until the carrots are soft and their edges turn brown, which usually takes about 30 minutes.
• Remove from the oven and allow the mixture to cool to room temperature.
• If you are preparing this salad ahead of time, you can stop at this step, cover the carrot mixture, and chill it for up to 1 day.
• Before continuing to Step 4, bring the mixture to room temperature.
• Transfer the roasted carrots to a large mixing bowl.
• Drizzle them with cider vinegar and honey, then toss to coat.
• Add the crumbled blue cheese and dried cranberries and toss again to combine.
• Finally, stir in the arugula.
• Enjoy your Roasted Carrot Salad with the delightful combination of flavors and textures!