1. Place potatoes (whole, with skin-on) on microwave safe plate and pierce with a fork 2-3 times. Microwave on high until soft, 4-6 minutes. Remove from microwave and cool until next step.
2. Blend all ingredients, including potatoes, in a blender until smooth. Add more honey or banana to sweeten as desired. Add more ice to thicken.

Notes

Time-Saving Tips:

• Microwave or boil the potatoes ahead of time and store in the refrigerator until you are ready to use them.
• Try placing the potatoes and the banana in a Ziploc bag in the freezer for even faster post-exercise prep.

1. Preheat the oven to 400 F (204 C)
2. To roast the potatoes, cut the potatoes and drizzle with olive oil and toss. Season the potatoes with the salt and black pepper then toss again to combine. Place the potatoes on a baking sheet lined with aluminum foil. Roast the potatoes for 18-22 minutes or until they are golden and crispy. Allow the potatoes to cool until ready to use.
3. To make the dressing, combine the garlic, salt, egg yolks, lemon juice and Dijon in a blender. Blend the ingredients until smooth. Slowly drizzle the oil in while the blender is running until the dressing is smooth. Remove from the blender and place into a container for serving. Stir in the parmesan cheese and set aside until read Stir in the parmesan cheese and set aside until ready to use.
4. To make the grilled chicken, heat a grill pan or outdoor grill over medium high heat. Toss the chicken breast with oil then season with salt and pepper. Grill the chicken breast for about 5-6 minutes per side depending on the thickness of the chicken. The chicken should be cooked to an internal temperature of 165 F or until the juices run clear. Allow the chicken breast to rest before slicing and serving. Sprinkle the chicken with the chopped parsley.
5. Arrange a bed of the baby kale on each plate. Top the salad with the grilled chicken breast and the crispy potato croutons. Sprinkle the tops of each salad with the feta cheese crumbles.
6. Serve the salad with the garlic parmesan dressing and enjoy.

1. Preheat the oven to 425 F (218 C)
2. To make the tomatoes (which can be made any time in advance). Toss the tomatoes in the canola oil and garlic. Place them on a baking sheet and bake for about 10-12 minutes, they should begin to burst a little and get slightly charred. Remove from the oven and sprinkle with the Italian seasoning and red wine vinegar.
3. Consolidate the tomatoes into a small jar or crock and nestle the basil into the center of the container. Pour enough olive oil over the tomatoes to cover and set aside at room temp until ready to use. If making this well in advance be sure to store the tomatoes in the refrigerator (should last 7-10 days.)
4. In a large bowl toss the potato slices with the olive oil, sea salt, and black pepper. Place in a single layer onto a baking sheet lined with aluminum foil or parchment paper. Place in the oven and bake for 20-25 minutes or until golden and crispy on the outside. Remove from the oven and sprinkle immediately with the chopped rosemary.
5. To serve arrange the crispy, hot potatoes on a plate/platter and top with some of the roasted tomatoes. Top with the crumbled goat cheese and serve right away.

1. To prepare the potatoes, place the potatoes in a large pot and cover with water.  To the water add the salt, garlic cloves, and lemon.  Place the pot over medium-high heat and bring to a boil.  Reduce the heat to a simmer and cook the potatoes for 10-12 minutes or until they are just fork-tender but not falling apart.  Drain the potatoes, discard the lemon and garlic.  Allow the potatoes to cool completely.
2. Drizzle the olive oil over the tomatoes in a small pan. Season with the salt and pepper and place into a 325 °F oven for 20 minutes. Remove from the oven and allow to cool to room temp before using. (This step can be done up to 3 days in advance)
3. Roll out the pie crust on a non-stick baking sheet. Arrange a layer of potatoes in the center of the pie crust.  Sprinkle a layer of the chopped chives or green onions on the potatoes, then lay a layer of potatoes followed by a sprinkle of chives and repeat again with another layer of potatoes.
4. To finish the tart, fold one edge of the pie crust slightly over the edge of the potatoes. Take the edge of the pie crust next to the edge that was just folded and fold it over. Continue with this all around the tart.
5. Lightly brush the cream all around the edge of the tart, and also on the exposed portion of potatoes. Sprinkle the tart with the grated parmesan cheese.
6. Place the tart in a 400 °F (204 °C) oven for 18-20 minutes or until the tart is golden brown. Remove the tart from the oven and sprinkle it with feta cheese. Allow the tart to cool for 7-8 minutes. Garnish the top of the tart with roasted tomatoes and a sprinkling of chopped chives or green onions. To serve slice the tart into 4 portions and enjoy!

1. Preheat the oven to 300˚
2. Butter a 9-inch square baking pan.
3. Cut a sheet of parchment paper into a 9 by 12 inch rectangle. Place the parchment paper into the buttered pan, centered, pressing the paper onto the bottom of the pan.   Let the excess paper either end come up the sides of the pan.
4. In a large bowl mix together the melted butter, melted chocolate and sugar. Whisk in the eggs until well combined.
5. Roughly chop the almonds and pecans.
6. Add the nuts, mashed potatoes, cornstarch, cocoa powder and salt. Stir until well combined.
7. Pour the brownie batter into the prepared baking pan.
8. Bake in the preheated 300˚F oven for 39-42 minutes. Test with a wooden skewer.  The brownies must be soft and still just a bit liquid.
9. Place brownie pan on a wire rack to cool completely, ideally overnight.
10. Use a knife to loosen the edges of the brownies and lift the brownies out of the pan with the excess parchment paper on either end. Cut the brownies 4 by 4 into 16 squares.

1. Boil and peel the potatoes. Leave to cool off completely before moving to next step.
2. In a large frying pan, cook the sugar on moderate heat until completely melted. Do not stir! When melted, add the butter and stir until the two are combined into an almost syrupy mixture.
3. Add the potatoes, and a little bit of water to the mixture. If the mixture starts to stiffen and form lumps, don’t panic. Turn the heat up and it will melt again. Slowly rock the pan and cover each potato in the mixture, continuing to cook for about 8-10 minutes.

1. First, wash the russet potatoes & cut them into 1 inch thick pieces.
2. Place the russet potato slices in a large pot of cold water with 1 teaspoon of salt at high heat. Once the water begins to boil turn the temperature down to medium heat.
3. Cook the potatoes until tender & a knife can easily pierce the potato, approximately 15-20 minutes. Then remove the pot of boiled potatoes from the heat.
4. Working with two potato slices at a time, remove the skin, & press the potatoes through a potato ricer. Continue this process until all of your potatoes are riced.
5. Let your potatoes cool for 10 minutes so that the egg doesn’t begin to cook when you incorporate it.
6. Once cooled, sprinkle a little bit of the flour on your counter & create a mound of riced potatoes with a hole in the center. Sprinkle 1 cup of flour on top of the rice mound, then add 1 whisked egg & ½ cup pesto to the center of the potato rice mound. Sprinkle the remaining 2 cups of flour on top & carefully blend the ingredients by kneading them.
7. To prevent hard or dense gnocchi knead the dough gently & only until the ingredients are combined so you will have light, fluffy, & billowy Pesto Potato Gnocchi.
8. Once the ingredients are evenly dispersed, & the dough is no longer sticky, take a small handful of gnocchi dough & roll it (on a lightly floured surface) into a long thin rod approximately ½ inch thick. Then cut the dough into ½ inch bite-size gnocchi pieces.
9. Continue this process until all of your dough is cut into gnocchi.
10. To make your Pesto Potato Gnocchi look restaurant perfect you can add little marks to the top of each gnocchi piece by gently pressing the teeth of a fork into each piece of gnocchi.
11. In a large pot of boiling water, with 1 teaspoon of salt, cook the gnocchi (in 3-4 batches if need be) stirring frequently. After the gnocchi rises to the top of the pot let it cook for an extra 2-3 minutes then remove the gnocchi with a slotted spoon & toss in a light drizzle of olive oil (to prevent sticking).
12. Continue this process until all of your Pesto Potato Gnocchi is cooked.
13. Place your Pesto Potato Gnocchi in a bed of bright red tomato sauce for an extra festive appearance & serve hot!

1. In a heavy-bottomed pot or Dutch oven, heat the butter over medium-high heat. Add the onions and cook them until they are soft and translucent (about 2-3 minutes), stir them regularly and try to avoid color on the onions, and reduce the heat as needed to prevent them from browning.
2. When the onions are soft reduce the heat, add the flour and stir until the flour is all hydrated by the onions and butter. Continue to cook the flour in the onions and butter, stirring regularly for 1-2 minutes.
3. Add the chicken stock a little at a time until all the stock has been added, it’s best to do with a whisk to ensure a smooth and creamy soup.
4. Add the potatoes, and allow the soup to simmer, stirring occasionally for 18-20 minutes or until the potatoes are fork-tender.
5. Add the chicken and the cream and allow the soup to simmer for about 5 minutes. Remove the soup from the heat and stir in the red pepper flakes, kale, lemon juice, salt, pepper, and rosemary.
6. Serve the soup right away or transfer to a slow cooker and keep warm throughout the game. Note: this recipe can also be made in a slow cooker, simply follow the steps all the way through step 4, allow it to cook for 1-2 hours then continue with step 5.

1. To prepare the mashed potatoes, heat the water to a boil and add the salt and the butter. When the butter is melted add the cold milk and stir in the instant mashed potato flakes. Allow the mixture to sit for about a minute, then fluff with a fork. Gently fold in the buttermilk and the sour cream. Keep warm until ready to use.
2. Gently heat the pot roast in the gravy over medium-low heat. Until the meat is tender, and the sauce is bubbling. Keep warm.
3. To prepare the rolls slice them so three rolls are connected. Slice them down the tops of the rolls without slicing them all the way through. Carefully spread the butter on the exposed sides of the connected rolls and toast them in a pan or on a griddle for about 1-2 minutes over medium-high heat.  The rolls will get golden brown and crispy on the sides, be sure to griddle the bottom side of the bun, no need to butter the bottom but griddling the bottom makes the rolls sturdier.
4. To Assemble the sandwiches, spoon some mashed potatoes into the toasted rolls. A quick tip is to transfer the potatoes to a resealable bag, or a pastry bag fitted with a star tip, this step isn’t necessary, but it will make them look pretty and a little neater. Spoon the pot roast and the gravy on top of the mashed potato buns, followed by some of the pickled vegetables.
5. Serve right away and enjoy.

Pro tip: if tailgating, bring the rolls toasted, the pot roast and mashed in a dual crockpot, and the vegetables on ice. Assemble at the game or make a build your own sandwich station.

1. Preheat the oven to 375 F (190 C).
2. Peel and slice the onions about ¼ inch thick. In a heavy-bottomed pot over medium-high heat. Melt the butter and add the onions. Cook the onions for 2-3 minutes or until they are slightly translucent. Add the salt and pepper and continue to cook the onions until they begin to caramelize. At this stage, it’s important to stir the onions regularly so they do not burn. Once the onions take on an even dark brown color (about the color of milk chocolate and should take about 20 minutes) add the vegetable stock, Worcestershire sauce, and thyme, scraping the bottom of the pan to release any caramelized flavor. Reduce the heat and allow the sauce to simmer for about 5 minutes.
3. Stir in the diced potatoes and remove from the heat.
4. Arrange the cheese in the following order: take half the provolone slices and arrange them on the top in an even layer, follow with the shredded gruyere, grated parmesan, and another layer of the provolone (offset the provolone so the second layer fills any gaps from the first). Spray a piece of aluminum foil with nonstick spray. Place the foil (oiled side down) over the casserole and place in the preheated 375 F (190 C) oven for 25 minutes. Remove the aluminum foil and bake for an additional 10-12 minutes or until the cheese is bubbly, potatoes are tender, and the top is golden brown.
5. Remove the casserole from the oven and garnish it with fresh thyme and flakey salt.
6. Enjoy right away, but watch to NOT burn your mouth, it takes away the fun!