Bones from 1 or more roasted chickens
2 medium yellow onions
4 stalks celery
2 medium carrots
2 bay leaves
Any of the following: fresh sprigs of thyme, parsley stems, garlic cloves, fennel fronds, leek tops, whole pepper corns, tomato skins

1. Combine all the ingredients in the slow cooker: Place the chicken carcass in the middle of the slow cooker (if you have more than one chicken, break the carcass into pieces so it all fits). Loose bones, like drumsticks, can be tucked inside the chicken carcass to save space. Roughly chop the vegetables and scatter them around the chicken. Add the bay leaf and any other herbs.
2. Cover with water: Add enough water to cover the chicken bones. It’s fine to fill to within an inch of the top of the slow cooker.
3. Cook for at least 8 hours: Set the slow cooker to “low” and cook for at least 8 hours, or longer (even up to 24 hours!). If your slow cooker has a timer, you may need to reset it once or twice during cooking.
4. Strain the stock: Set a strainer over a large bowl. Use tongs to transfer the big bones and vegetables from the slow cooker to the strainer. When only small bits remain, pour the stock through the strainer and into the bowl. If you’d like a cleaner, clearer stock, clean out your strainer, line it with a coffee filter or cheesecloth, and strain the stock again.
5. Store the stock: Divide the stock between several small jars or storage containers. Cool completely, then cover and refrigerate for up to a week, or freeze for up to 3 months.

2 1/4 cups raw almonds (or mix of nuts)
3/4 tsp. kosher salt
1 tbsp. grapeseed oil, plus more if necessary
2 tbsp. honey
1/2 tsp. ground cinnamon, plus more to taste

Preheat oven to 325°F and spread almonds out onto a rimmed baking sheet. Toast for 12 to 15 minutes, or until fragrant. Let almonds cool – it’s okay if they’re still a little warm when you grind them, but you don’t want them to be hot.

Pour almonds into the bowl of a food processor fitted with the metal blade attachment, and process continuously for 2 minutes. The almonds should look dry and mealy at this point. Add the oil and salt and continue processing for another 6 to 9 minutes, stopping to scrape down the bowl as needed.

Add the honey and cinnamon, and continue processing for another minute or so. Taste and add more honey, cinnamon, or salt if you’d like. If you prefer your nut butters on the looser side, feel free to add an additional 1 tablespoon of oil, and pulse to combine. Transfer to an airtight container and refrigerate for up to 4 weeks.

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 3 teaspoons baking powder
• 1 cup milk
• 1/4 cup oil
• 1 egg, beaten
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped fresh herbs (I used parsley, rosemary, and thyme)

1. Preheat the oven to 400° F.
2. In a large bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder. Add the milk, oil, and beaten egg and stir to combine. Don’t overmix!
3. Let the batter rest for about 5 minutes. This will help the muffins dome better.
4. Add the cheese and herbs and stir lightly to combine.
5. Pour the batter into a greased muffin tin (or a tin lined with papers). Fill each one about halfway.
6. Bake for 15 to 20 minutes, or until lightly golden brown on the tops. Let cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

Grated vegetables, peeled and squeezed dry
1/2 small onion, grated; or 4 scallions
1 egg, lightly beaten
1/4 c. white or whole wheat flour
Salt and pepper
Olive or vegetable oil or butter for greasing the pan

radish greens washed and cut into 1/2 inch slices
2-3 tsp. peanut oil
2 large garlic cloves (for seasoning oil)

Sauce Ingredients:
1 T soy sauce
1 tsp. rice vinegar
1 tsp. agave nectar
1/4 tsp. Sriracha

Wash and dry radish greens.  If desired, soak greens for about 30 minutes in very cold water. (This makes sure they’re crisp for the quick stir-frying.) Working in batches, cut greens crosswise into 1/2 inch slices.

Mix together sauce ingredients and set aside. Preheat the wok or large, heavy frying pan until it feels very hot, then add the oil. When oil looks shimmery, add the garlic cloves and cook about 30 seconds, making sure garlic doesn’t start to brown. Remove garlic and discard.

Add chopped radish greens and/or swiss chard all at once and immediately begin to stir-fry, turning greens over and over just until they are almost all wilted. When greens are almost all wilted, add sauce ingredients, stir, and cook 30 seconds more. Serve hot.