Kale Salad with Ginger Peanut Dressing

For the salad
4 Cups Chopped Curly Kale, Thick Stems Removed (Patted Dry), 3 Cups Shredded Red Cabbage, 2 Cups Shredded Carrots, 1 Red Bell Pepper, Sliced Into Bite-Sized Pieces, 3/4 Cup Slivered Almonds, 1/2 Cup Chopped Fresh Cilantro

Broccoli Salad

6 Slices Bacon I Like to Use Turkey Bacon, 4-5 Cups Broccoli Florets, Raw, Diced Into 1/4 Inch Piece, 1/2 Cup Shredded Cheddar Cheese, 1/4 Cup Red Onion, 1/4 Cup Chopped Walnuts, Macadamia Nuts, or Nuts or Choice Chopped

Classic Mulled Wine

2 Small Oranges or 1 Large, 1 Bottle of Red Wine, ¼ Cup Brandy, 1 To 2 Tablespoons Maple Syrup or Honey, to Taste, 2 Whole Cinnamon Sticks, 3 Star Anise, 4 Whole Cloves

Cranberry Pecan Cheese Ball

8 Ounces Cream Cheese,1 Cup White Sharp Cheddar Cheese Shredded,1 Cup Dried Cranberries Chopped and Divided,1 Cup Fisher’s Nuts Pecans Chopped and Toasted Optional,1/4 Cup Chives or Green Onions Chopped,½ Tsp Garlic Powder

Beef Wellington

1 Center-Cut Beef Tenderloin, Timmed of Silver Skin and Fat, About 2 Pounds (See Note), Kosher Salt and Freshly Ground Black Pepper, 2 Tablespoons Plus 1/2 Teaspoon Vegetable or Canola Oil, Divided, 2 Tablespoons Prepared Horseradish, 1 Tablespoon Dijon, Spicy Brown, or Hot English Mustard

Quinoa Stuffed Acorn Squash

¾ Cup Dry Quinoa, 1 ½ Cups Vegetable Broth, Low Sodium, 3 Acorn Squash (Medium-Sized), 2 Tablespoons Olive Oil + More for Brushing Acorn Flesh, 1 Small Onion, Finely Diced, 1 Stalk Celery, Finely Diced, 1 Large Apple, Diced

Braised Beef Noodle Soup

2 Small Pieces Chinese (Cassia) Cinnamon (5 Grams), 2 Black Cardamom Pods (5 Grams), ½ Tablespoon Fennel Seeds, 4 Star Anise Pods, 10 Cloves, 1 Dried Tangerine Peel, 6 Bay Leaves, ½ Tablespoon Whole White Peppercorns

Winter Broccoli Salad

3 Heads Broccoli, Roughly Chopped, 1/2 Bunch Tuscan Kale, Roughly Chopped, 1/3 Cup Extra Virgin Olive Oil, 1 Clove Garlic, Minced or Grated, 1 Inch Piece Fresh Ginger, Grated, 1-2 Tablespoons Toasted Sesame Oil, Zest and Juice of 1 Lemon