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• Preheat oven to 325 degrees F and grease a 9×5-inch loaf pan.
• In a large bowl, beat the oil and honey together with a whisk. Add the eggs and whisk until blended.
• Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, stir in the flour, until just combined. Some lumps are ok! If you’re adding any optional mix-ins, gently fold them in now.
  
• Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon.
• Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let bread cool in the loaf pan for 10 minutes, then carefully transfer bread to a cooling rack for 20 minutes before slicing.
  

• Place the first six (base) ingredients in a food processor.
• Puree until fairly smooth.
• Transfer the puree to a serving container.
• Add the remaining ingredients and stir together.
• Cover and refrigerate for at least an hour before serving.
• Garnish each serving with thyme or other fresh herbs, if desired.

• Cut the eggplant lengthwise (about 1/2 an inch thick) making sure each slice is still attached to the stem.
• Salt the inside of the eggplant generously (both sides of each slice) and place the eggplant in a colander. Let stand for about 1 hour (this removes the excess water in the eggplant).
• Rinse the eggplant under cold water to remove all of the salt. Pat dry each slice of the eggplant.
• Place the eggplant on a cookie sheet lined with parchment paper (fan it out as much as possible). Brush each slice with olive oil.
• In between each eggplant slice, insert tomato slices, mozzarella, garlic, basil, spices and bread crumbs.
• Bake in a preheated oven at 400 degrees F for one hour. Top with optional garnish and enjoy!

• Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper, or oil pan lightly.
• Halve the eggplants lengthwise and brush cut sides lightly with 2 tsp. olive oil. Place in pan, cut sides down, and roast eggplants until the interior is very tender and the skin is collapsing (about 35 minutes). Set aside to cool.
• Flip the eggplants over and scoop out the flesh with a large spoon and discard the skin. Place flesh into a strainer to drain for a few minutes and remove extra moisture. Transfer to a cutting board and rough chop.
• Place chopped eggplant in a mixing bowl or blender for the final mixing. Add lemon juice, tahini, garlic cloves and salt. Mash vigorously with a large fork (mixing bowl) or pulse several times (blender) to combine ingredients. The final consistency should be smooth, not runny, with some texture.
• Transfer to a serving bowl and drizzle with remaining 1 tsp. of oil. Add optional spices for a smoky taste and garnish with sesame seeds and parsley (also optional). Serve with warmed pita and/or sturdy, raw veggies.

For the radish salsa:

• Thinly slice and quarter the radishes. Thinly slice the green onions. Seed and dice the jalapeño pepper (be sure to keep the juice away from the eyes). Chop the cilantro.
  
• Mix the cilantro with radishes, green onions, jalapeño pepper, lime juice, olive oil, kosher salt and fresh ground black pepper.
• Note, the radish salsa can become watery as it sits, so it’s best served about 10 minutes after preparation, using a slotted spoon.

For the black beans:

• Mince the garlic.
• In a medium pot, heat 1 tablespoon olive oil. Add garlic and sauté for 1 to 2 minutes until the garlic is fragrant and barely starting to brown.
• Add the black beans along with the can liquid (add 1/4 cup water if using beans without liquid), several sprigs of cilantro, and 1/4 teaspoon each kosher salt and black pepper.
• Bring to a boil, then simmer 15 minutes until the liquid condenses.

Char the tortillas:

• If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.

To serve:

• Place the beans in the middle of a tortilla, top with radish salsa, feta cheese crumbles, and cilantro.

• Trim the greens from the radishes, leaving a bit of the green stem intact. Place greens and radishes in a large bowl of cold water and let soak for at least five minutes. Remove greens and set in a colander to drain. Dry off radishes and slice in half. Note: Quarter larger radishes; leave small one’s whole.
• Bring juices to a simmer, and reduce until no more than a quarter cup remains. Add a teaspoon more of butter and stir to incorporate it with the juices.
• Finely chop the tarragon and add it to the bowl. Pour reduced juices over top and toss to coat. Taste. Add more salt and pepper if necessary. Add a small sprinkling of vinegar for a touch of brightness, if necessary. Enjoy!

• Preheat oven to 425 degrees F. Line 2 large, rimmed baking sheets with lightly-oiled parchment paper.
• Wash sweet potatoes and cut them into fry-shaped pieces about 1/4″ wide and 1/4″ thick. Try to cut them into similarly sized pieces so that fries will bake evenly.
  
• Place fries in large bowl and sprinkle with cornstarch and salt. Toss until the fries are lightly coated in powder. Then drizzle the olive oil over the fries and toss until the fries are evenly coated in oil. If any powdery spots remain, use your fingers to rub visible cornstarch into the fries .
• Arrange your fries in a single layer in each pan and don’t overcrowd, otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. Rotate pans and swap places on oven racks.
• Bake for another 10 to 15 minutes, or until the fries are crispy. You’ll know they’re almost done when the surface of the fries change from shiny orange to a more matte, puffed-up texture. Keep a close eye on them.
  
• Toss the baked fries with seasonings, to taste. Serve warm . If a dipping sauce is desired, see below.