Honey-Mustard Dressing 
KO’s Ketchup NS Citrus Dressing NS Herb Dressing NS Carrot-Ginger Dressing NS Chocolate Syrup NS Cinnamon Syrup Turkey Stock Vegetable Stock NS Basic Bread Crumbs
Honey-Mustard Dressing KO’s Ketchup NS Citrus Dressing NS Herb Dressing NS Carrot-Ginger Dressing NS Chocolate Syrup NS Cinnamon Syrup Turkey Stock Vegetable Stock NS Basic Bread Crumbs
1. Whisk all ingredients together in a small bowl, or pour ingredients in a resealable glass jar and shake vigorously to combine. Season with sea salt, to taste.
2. Store salad dressing in a glass jar or dispenser in the refrigerator for up to 1 week. Recipe can be doubled so that you have it ready to go all week.
KO’s Ketchup 
1. Heat olive oil in a small skillet over medium heat and sauté onion for 3 to 4 minutes. Add remaining ingredients, and simmer for 4 minutes. Spoon into a bowl or glass jar and cool. Store in the refrigerator, and use as ketchup substitute.
1. Whisk all ingredients together in a small bowl, or pour ingredients in a resealable glass jar and shake vigorously to combine. Season with sea salt, to taste.
2. Store salad dressing in a glass jar or dispenser in the refrigerator for up to 1 week. Recipe can be doubled so that you have it ready to go all week.
Herb Dressing
1. Whisk all ingredients together in a small bowl, or pour ingredients in a resealable glass jar and shake vigorously to combine. Season with sea salt, to taste.
2. Store salad dressing in a glass jar or dispenser in the refrigerator for up to 1 week. Recipe can be doubled so that you have it ready to go all week.
1. In the food processor, pulse carrot juice, carrots, olive oil, and ginger until smooth. If the mixture is too thick, add water, 1 tablespoon at a time.
2. Season with sea salt, to taste, and store in a glass container or dispenser in the refrigerator for up to 1 week.
Chocolate Syrup
1. Whisk agave and cocoa powder vigorously in a bowl to incorporate. Use to drizzle over pancakes or fruit, or to add a special treat to smoothies.
2. Store in a cool, dry place for up to 2 weeks.
1. Melt ghee in a saucepan over medium-low heat. Add agave and cinnamon, whisking until smooth and combined. Remove from heat and let cool completely.
2. Store in a clean, glass dispenser or container in the refrigerator for up to 2 weeks.
1. Bring all ingredients to a gentle boil in a large stockpot. As the stock boils, use a large spoon to skim foam and impurities off the top and discard.
2. Reduce heat and simmer, 3 hours. Remove ingredients from stock and strain into a clean bowl or pot.
3. Let stock cool (no longer than 4 hours). Store in glass containers in the refrigerator for up to 3 days or in the freezer for 2 months.
4. Turkey meat can be used for salad, casseroles, or to add to your soup. Pick the meat off the bones, cool it, and refrigerate for another use.
1. Heat olive oil in a large stockpot over medium heat. Add onion, celery root, parsnips, carrots, and fennel, and cook for 8 to 10 minutes. Add water and remaining ingredients and bring to a boil. Cover, reduce heat to low, and cook for 30 minutes. (Vegetable stock has a quick cooking time because vegetables give up their flavor quickly, as opposed to meats and bones.)
2. Strain stock into a clean pot and store in the refrigerator for 3 to 5 days or in the freezer for 2 to 3 months.
1. Toast slices of bread and let cool. Pulse cooled toast in a food processor to form coarse crumbs. To add flavor, add dried herbs such as parsley, rosemary, thyme, sage, and/or basil.