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To purchase (unless you make/grow this stuff already, of course) : Wine pickled herring Smoked salmon Smoked oysters (omit if there's a shellfish allergy) Lingonberry jam Plain goat cheese log Rye or Gluten Free Wasa Bread To Create: Pickled onions 1 large red onion, thinly sliced ¾ cup white vinegar ¼ cup water 1 tsp sea salt 1 tsp honey 1 teaspoon caraway seeds Add all ingredients to a bowl or jar and mix well. Allow to sit at least overnight in the refrigerator before serving. Carrot Salad 2 packed cups of carrots, washed and shaved or julienned 2 teaspoons sea salt enough water to cover the carrots Combine your shaved or julienned carrots and salt in a 3+ cup storage container, cover with water, and let sit overnight in the refrigerator. Drain/press the liquid out of your carrots and rinse well before dressing with: 3-4 tablespoons lemon juice (juice of 1/2 a large lemon) 1/3 cup + 1 tablespoon olive oil 2 tablespoons raw apple cider vinegar 1 heaping tablespoon of stone ground mustard 1 teaspoon maple syrup or raw honey sea salt and pepper to taste Whisk together to emulsify the dressing before coating your carrots thoroughly. Dill & Horseradish Savory Non-Dairy Whipped Cream 1/2 cup non-dairy heavy whipping cream 1 tsp prepared horseradish (or to taste) 1/2 tsp dill weed ½ tsp white wine vinegar sea salt white pepper In an electric mixer fitted with a whisk, beat the heavy cream until it holds a stiff peak. Use a rubber spatula to fold in the remaining ingredients. Season to taste with salt and pepper. For a little sweet: Chocolate Bark Fruit Balls Did you enjoy this allergy safe charcuterie board idea? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

To purchase (unless you make/grow this stuff already, of course) : Cured meat (salami, prosciutto, capicola, etc) Microgreens Triscuits, or a sturdy gluten-free cracker Mini sub buns (which you could also create, they're hard to find without soy flour) A small assortment of prepared mustards (stone ground, Dijon, etc) Plant Based Mayonnaise To create: Roasted garlic cloves Enough whole garlic cloves to cover the bottom of your oven-safe dish Enough olive oil to just cover the cloves Enough sea salt to give the pan of garlic a generous sprinkle Preheat your oven to 400 °F. Roast your prepared garlic cloves until they just start to brown, 25-40 minutes depending on how many cloves you’re roasting. White Bean spread 1 15 oz can cannellini beans, drained and rinsed 1/8 cup olive oil juice of 1 large lemon (1/8 cup) 1/2 teaspoon sea salt or to taste 1/4 teaspoon white pepper Add all ingredients to a food processor bowl and puree. Transfer to a serving dish, and chill for 1 hour before serving. Tapenade 2 cans smoked oysters (omit from recipe if there's a shellfish allergy) 2 (6 ounce) jars garlic or pimento stuffed olives 1 (12 ounce) jar Kalamata olives, pitted 3 tablespoons extra virgin olive oil sea salt lemon juice balsamic vinegar Drain and rinse your smoked oysters, add them to the bowl of your food processor. Drain your jars of olives and give them a check-over for pits before adding them to the food processor bowl with the oysters. Add the olive oil, and process the oysters and olives and oil together. Season with salt, lemon juice, and balsamic vinegar to taste. Store in a tightly sealed container in the refrigerator, tastes better if it's made the night before and allowed to sit overnight. Carrot Salad 2 packed cups of carrots, washed and shaved or julienned 2 teaspoons sea salt enough water to cover the carrots Combine your shaved or julienned carrots and salt in a 3+ cup storage container, cover with water, and let sit overnight in the refrigerator. Drain/press the liquid out of your carrots and rinse well before dressing with: 3-4 tablespoons lemon juice (juice of 1/2 a large lemon) 1/3 cup + 1 tablespoon olive oil 2 tablespoons raw apple cider vinegar 1 heaping tablespoon of stone ground mustard 1 teaspoon maple syrup or raw honey sea salt and pepper to taste Whisk together to emulsify the dressing before coating your carrots thoroughly. Pickled Onions 1 large red or white onion, thinly sliced 3/4 cup white vinegar 1/4 cup water 1 teaspoon sea salt 1 teaspoon raw cane sugar optional - 1 teaspoon herbs of choice (Italian seasoning, Madras curry, Dill and caraway seeds, red pepper flakes, etc) Add all ingredients to a bowl or jar and mix well. Allow to sit at least overnight in the refrigerator before serving. For a little sweet: Chocolate Bark Fruit Balls SunButter Balls Did you enjoy this allergy safe charcuterie board idea? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

To purchase (or grow, if you do) : Celery sticks Carrot sticks Green and red pepper strips Snap Peas Broccoli florets Cauliflower florets Cucumber slices Radishes To create: Ranch Dressing 1 cup plant-based mayonnaise 1 tsp white vinegar (can substitute pickle juice) 1 tsp dried dill 1 tsp dried chives* ½ tsp onion powder* ¼ tsp garlic powder* ¼ tsp sea salt or to taste Whisk all ingredients together. Chill 1 hour before serving. *Allium allergies - try substituting 1 tsp dried parsley for the chives, and 1/2 teaspoon each dried marjoram and oregano instead of the onion and garlic powders. Hummus 1 15-ounce can chickpeas, drained and rinsed 2 tablespoons lemon juice 2 tablespoons tahini (sesame paste) 2 tablespoons olive oil 2-3 tablespoons water ½ tsp sea salt 1 tsp cumin 1 clove of roasted garlic or 1/2 teaspoon garlic powder (optional) Add all ingredients to a food processor bowl (or large mortar bowl, if you want a coarser texture), and process with blade or pestle until the hummus is your preferred texture. Chill 1 hour before serving. For a little sweet: Chocolate Bark Fruit Balls SunButter Balls Did you enjoy this allergy safe charcuterie board idea? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 cup beef tallow, or vegan butter of choice (check ingredients for soy, nuts) 1 cup of raw cane sugar or 1 ¼ cup of coconut sugar 1 1/4 teaspoon of vanilla extract 2 teaspoons of baking powder 3 cups all-purpose flour, wheat or gluten free mix 1 flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water) Sprinkles or icing of choice Preheat your oven to 350°F. In a small bowl, mix flaxseed meal and water to make your flax egg, set aside. Mix tallow and sugar until smooth. Mix in vanilla extract and flax egg until smooth. In a separate bowl, whisk together flour and baking powder. Add gradually to the wet ingredients, mixing thoroughly. Once dough becomes solid, knead with your hands, optionally wearing food safe disposable gloves, into a workable ball. Add a little flour or water as needed to achieve the dough consistency you want. Roll out your dough on a floured surface or parchment sheet to about 1/4 inch thickness and cut into desired shapes. Round up the extra dough, roll and repeat until you’ve used all the dough. Bake on a parchment lined baking sheet for about 8 minutes, or until the bottoms start to look lightly golden, and the tops still look soft.  Allow them to cool completely on the pan before transferring to a cooling rack or platter. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

½ cup honey or maple syrup 1 cup SunButter 1 tsp vanilla extract ¼ cup cocoa or carob powder 2 ½ cups oats ½ cup coconut flakes or ground sunflower, pumpkin, or flax seeds. Bring honey almost to a boil in a small saucepan. Add SunButter and cocoa and whisk together. Remove from heat. Add the contents of your saucepan, oats, and vanilla to a food processor bowl, and process together. Form the mixture into balls, and roll the balls in the coconut flakes. Fun fact: me and my little brother used to call these "Chef's Chocolate Salty Balls," to my mother's dismay as this is an old Seventh-Day Adventist potluck recipe. They also make fantastic "Schweddy Balls" to wreak havoc on Christmas parties with. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 cup dried apricots, coarsely chopped 1 cup medjool dates, pitted and coarsely chopped ½ cup raisins ¼ cup ground sunflower, pumpkin, or flax seeds If desired, cover the fruit in brandy, and let soak overnight before grinding the fruit in a food processor bowl. Roll the processed fruit into balls. Roll the fruit balls in the ground seeds. Store in the refrigerator in a tightly sealed container. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

12 ounces allergen free chocolate chips (Enjoy Life brand) ¾ cup shelled sunflower seeds and pepitas ¼ cup dried fruit, chopped if large. Choose from: cranberries cherries blueberries raisins apricots medjool dates candied ginger About ½ teaspoon flaky sea salt, optional Using a small & medium saucepan combo, or a small saucepan & small heatproof glass mixing bowl or mason jar combo, create a double boiler by filling the larger saucepan about 1/3 full with water, and place the smaller pan or glass bowl over the water, which you bring to a boil before adding the chocolate chips to the smaller pan or the bowl over the boiling water, and using a silicone spatula, keep moving the chips around until they melt fully. Cover a large, rimmed baking sheet with parchment paper. Using your spatula, spread chocolate evenly over the center area of the baking sheet—aim for about 1/4″ thickness (it won’t reach the edges). Sprinkle the seeds evenly over the chocolate, followed by the dried fruit. If you’re adding flaky salt, crush it between your fingers as you sprinkle it over the chocolate. Cover the chocolate bark with another sheet of parchment paper, and use a second baking tray to push the mixture firmly together. Let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened. Once the chocolate is completely hardened, use your hands, optionally wearing food grade disposable gloves, to break it into pieces in a size you want. Serve immediately, or cover and store at room temperature for up to 1 week. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1/2 loaf bread , toasted or left out overnight to harden slightly (your favorite store bought/gluten free brand is fine here). 3 tablespoons olive oil 2 stalks diced celery 1/4 medium/large onion, chopped 1-3 cloves of garlic, minced 1 cup hot water or broth of choice 1 teaspoon bullion of choice (if not using broth above - check ingredients for dairy, soy) 1/2 lb sausage of choice (cooked lentils will work here, for a vegan or budget option) 1/4 cup non-dairy heavy whipping cream or extra creamy oat milk 1 flax egg (1 tablespoon flax meal + 3 tablespoons water) 1/4 teaspoons each ground thyme, marjoram, rosemary 1/4 teaspoon sea salt or to taste 1/4 tsp cracked black pepper or to taste Preheat oven to 350°F. In a large bowl, add your staled/lightly toasted bread and break up with fingers or cut into small cubes. Set aside. In a large pan, heat your olive oil. Add celery and onion, cook until almost tender, then add in the garlic to brown. Add the 1/2 lb of sausage to the skillet to brown. Drain the fat from the skillet before adding it to the bread and mixing thoroughly if you must, but this is a gluttony holiday, and there is a lot of bread in this recipe, and that fat has a lot of flavor... In a small bowl, combine the non-dairy heavy whipping cream or oat milk, broth or bullion, flax egg, herbs, salt, and pepper, whisk to combine. Add cream mixture to the bread mixture and combine thoroughly.  Place stuffing into a greased 8x8 casserole dish and bake for 45 minutes, or until heated through and browned on top. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

4 large white or sweet potatoes, grated (frozen hash browns are absolutely acceptable here) 1 large white onion, finely chopped 1/4 cup neutral oil like avocado, or beef tallow, melted 1/2 teaspoon sea salt (or to taste) 1/4 teaspoon ground black pepper Preheat the oven to 400°F. Combine the above ingredients in a large mixing bowl, and mix together well. Line the bottom of your large casserole dish with the mixture, and place in the oven to brown while you put the other layers together, 20-30 minutes. For the protein layer: 1 lb sausage of choice* 1 lb cooked pinto beans* 1 can sweet corn, drained and rinsed 2 cans green chili (optional) 1 rounded tablespoon of your favorite chili powder or "cowboy spice" mix 1/2 teaspoon sea salt (or to taste) One batch of "Cheese" Sauce You can use any combination of this you would like, as long as there's 2lbs of protein there. Place your protein and corn in a hot skillet ( use 2 tablespoons or so of a neutral oil if you're using exclusively pinto beans), add your seasonings and the green chilis, and brown the sausage while you heat the rest of the ingredients together. Once the sausage is browned, distribute the contents of the skillet evenly over the browned potatoes, and top evenly with the batch of "cheese sauce" . For the cornbread topping: 1 1/2 cup oat milk 1 tablespoon vinegar 1 cup cornmeal 1 cup all-purpose flour (wheat or gluten free mix) 1/8 cup brown or coconut sugar 1/8 cup real maple syrup or honey 1/2 teaspoon salt 1 teaspoon baking soda 3 tablespoons oil 3 flax eggs  (3 tablespoons ground flax seed mixed with 9 tablespoons water) Mix your flax eggs in a small bowl, and set aside. Combine the oat milk and vinegar into a small bowl or cup, stir and let sit to make buttermilk. In a large bowl: combine cornmeal, flour, sugar, salt, baking soda. Add the oil, maple syrup or honey, and flax eggs to the soured milk and whisk together. Make a well in the dry mixture and slowly pour the wet mixture into it. Gently whisk the wet and dry ingredients together just until combined. Don’t over mix. Pour the batter evenly over the protein layer of the casserole, and return the dish to the oven, on the center rack, uncovered. Bake in a 400°F degree oven for about 50-60 minutes, until the cornbread is golden brown and a toothpick comes out clean from the center. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

For the French Toast base: 1/2 loaf bread of choice (great use for the other half of the loaf you got for the stuffing) 1/2 cup garbanzo bean flour (chickpea flour) 2-3 tablespoons demerara or coconut sugar 1 teaspoon cinnamon 1/4 teaspoon sea salt 1/4 teaspoon nutmeg 1 cup dairy free heavy whipping cream or extra creamy oat milk 1/3 cup melted beef tallow or coconut oil 1 teaspoon vanilla extract Cut bread into cubes (about 1-inch square) and place in a large mixing bowl. Add dry ingredients (1/2 cup garbanzo flour, 2 tbsp sugar, 1/2 tsp cinnamon, 1/4 tsp salt, and 1/4 tsp nutmeg) to a small mixing bowl and give them a stir. Add 3/4 cup non-dairy whipping cream or oat milk, 1/3 cup melted coconut oil or beef tallow, and 1 tsp vanilla, and stir with a whisk until you have a smooth batter. (Don't taste the batter! It's awful before it's cooked). Pour the mixture over the bread cubes and fold them over with a rubber spatula until they are well coated and have soaked up all of the batter. Put 2 tablespoons of any neutral-flavored oil in the bottom of an 8" x 8" casserole dish and then pour in the saturated bread cubes and top with berries. For the berry topping: 1 cup berries (frozen is fine) 1/4  cup coconut oil or beef tallow 1/2 cup all-purpose flour, wheat or gluten free mix 1/2 cup whole oats 1/4 cup brown sugar  or ¼ cup coconut sugar with 1 tsp molasses 1/2 teaspoon cinnamon 1/8 teaspoon salt 1/8 teaspoon baking soda Layer your berries over the top of the bread/batter combo. For the crumble topping, add coconut oil, flour, oats, brown sugar, cinnamon, salt, and baking soda to a medium-sized mixing bowl. Mix with the back of a fork or a pastry cutter until crumbly. Sprinkle the top of the casserole with the crumble topping. Bake immediately, or cover and place in the fridge for up to 48 hours before baking. To bake, Preheat your oven to 375° F, then once it reaches temperature, place the casserole in the oven uncovered for 40-45 minutes until the top is slightly brown and crispy. Scoop out with a spatula and serve with a drizzle of real maple syrup or raw honey. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 4-7 pound fully cooked boneless spiral ham 1/2 cup brown or coconut sugar 1 tablespoon Dijon mustard 1/2 cup maple syrup Preheat the oven to 350 °F. Put the ham in a baking dish or a shallow roasting pan. In a small saucepan over medium heat, mix together the remaining ingredients until combined. Bring it to a simmer while stirring frequently. Let simmer for 2-3 minutes. Remove the pan from the heat and let it sit for two minutes. Pour half of the glaze over the ham and bake uncovered for 1 hour. Pour the rest of the glaze over the ham and bake for an additional 15 minutes, or until the ham is heated through. Serve. Let any leftovers cool completely. Refrigerate in an airtight container for up to 5 days. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

24 oz frozen peas 3 tablespoons reserved bacon grease, melted or neutral-flavored oil, or a combo of the two 1 teaspoon dried dill 1 teaspoon raw apple cider vinegar 1/2 teaspoon sea salt or to taste 1/4 teaspoon ground pepper Steam your frozen peas quickly, whether you use a stove range steamer or a microwave steamer bag, just to get them hot. Combine the rest of the ingredients in a small, microwaveable bowl, and whisk together to combine. Transfer the peas to your serving dish, and coat thoroughly with the dill dressing before serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie