 Serves 12 plus
1 -9 lb. bone-in cooked ham in natural juices, room temperature 10 whole allspice berries 10 whole cloves 10 whole black peppercorns 4 cups thawed frozen cranberries 1½ cups pinot noir 1 cup brown sugar, loosely packed 1 cup honey 1 cup fresh blood orange juice Micro-planed zest of 2 blood oranges strips orange zest, about 2 teaspoons 2 sprigs fresh rosemary 1 small cinnamon stick Extracted seeds and the pod of 1 vanilla bean (see note)
Note: Using the tip of a sharp paring knife, cut the bean in half. Take one half and spilt the bean lengthwise, scraping out into a small bowl the infinitesimal seeds. Repeat with the other half.
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 Makes approximately 48 candies
1½ cups heavy cream 2 cups raw or white sugar 2 teaspoons sea salt 2 teaspoons vanilla extract Equipment: Candy thermometer Baking pan – 11X7 Parchment paper Wax paper cut into 2-inch squares Cooking spray or softened butter Directions
Ingredients
Dressing 3 TBS olive oil 2 TBS rice vinegar 2TBS low-sodium soy sauce or guten-free tamari 1 TSP brown sugar, honey or maple syrup (more to taste) 1 TSP grated, peeled fresh ginger 1 TSP grated garlic Remaining 8 cups pea shoots 1 1/2 cups thinly sliced English cucumber 1 cup thinly sliced radish 1/2 cup sliced almonds, toasted and divided. Directions
 Serves: 8
3 cups thinly sliced peeled Granny Smith apple 1 teaspoon lemon juice cooking spray ¼ cup maple syrup 1 tablespoon butter, melted ½ teaspoon salt ¼ teaspoon black pepper 3 cups small sweet potatoes (not fingerlings), peeled and thinly sliced ¼ cup Panko bread crumbs 2 teaspoons olive oil ¼ teaspoon ground nutmeg
 Makes 3 cups
1 large head of cauliflower, cut into small florets Olive oil spray* ½ teaspoon garlic salt 1 to 2 tablespoons grated Cheddar cheese
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