LET’S COOK

1/4 cup maple syrup

12 slices bacon, halved

2 tbsp abstrakt olive oil

4 oz. crumbled goat cheese

24 large medjool dates, pitted

1 tsp. finely chopped roseMary

3/4 tsp. crushed red pepper flakes

3/4 tsp. freshly ground black pepper

Instructions:

1. Preheat oven to 400°. Line a baking sheet with parchment and fit with a wire rack; set aside.

2. Mix 1 tablespoon of Abstrakt Olive Oil with the goat cheese. You can use a food processor, or whisk by hand. Set aside.

3. Halve dates lengthwise being careful not to cut all the way through. Place a small amount of cheese mixture in the center of each date. Wrap a piece of bacon around each date making sure the ends meet underneath the date.

4. Place dates, seam side down, on prepared baking sheet. Bake until bacon fat is beginning to render out, about 15 minutes.

5. Meanwhile, in a small bowl, mix together maple syrup, red pepper flakes, rosemary, and black pepper. Brush each date with maple syrup mixture.

6. Continue to bake brushed dates until bacon is crispy, 15 to 20 minutes more. Remove from oven, and drizzle with remaining oil to finish!

2 Cups Pumpkin Seeds

2 Tablespoons Abstrakt Olive Oil

1 Tablespoon Kosher Salt

1. Preheat oven to 350° and line a baking sheet with parchment or grease with cooking spray. Remove seeds from pumpkin: Scoop them out with an ice cream scoop or big spoon and place in a colander.

2. Rinse to get rid of any pulp, then pick away any stragglers. Transfer seeds to paper towels and pat dry thoroughly.

3. In a bowl, toss seeds with Olive Oil of choice and salt. You can also use various other seasonings like garlic powder, paprika, or cinnamon!

4. The seasoned pumpkin seeds get roasted at a moderate heat of 350°F (177ºC) for about 12 to 15 minutes, tossing the seeds every 5 minutes to encourage even browning. When the seeds give a nutty aroma and golden brown color, they are ready!

Chickpea Pasta

Bacon

Abstrakt Olive Oil Butternut Squash

Raw Cashews

Garlic

Vegetable Broth

Nut Pods Creamer Chickpea Miso Nutritional Yeast

Fresh Sage Leaves

Salt

Ground Black Pepper

1. Preheat oven to 425 degrees. Cut the butternut squash into cubes and drizzle with 1 tbs olive oil. Sprinkle with salt & pepper and transfer to a parchment paper-lined baking sheet. Roast for 35 minutes or until golden-brown.

2. Meanwhile, add bacon strips to a foil-lined baking sheet and bake in the oven at 425 degrees until crispy (about 15 minutes). Transfer to a paper towel and set aside.

3. Add 2 cups of cooked squash, 1/2 cup cashews, garlic cloves, vegetable broth, creamer, chickpea miso, nutritional yeast, 1/2 tsp salt and 1/2 tsp pepper to a blender. Add additional vegetable broth as needed and blend until creamy. Add salt and pepper to taste.

4. Add pasta of choice to boiling water and cook according to package instructions. While the pasta is cooking, transfer bacon strips to a bowl and break them up into small pieces using your fist. Once the pasta is cooked, drain the pasta in a colander but leave behind 1 cup of pasta water in the pot.

5. Return the pasta to the pot with the pasta water and gradually pour in the sauce to coat the pasta (you will likely have some leftover). Once the pasta is creamy and completely coated with sauce, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper to taste.

6. Heat oil in a small pan over medium-high heat. Once hot, add the sage leaves and fry until crispy, transfer to a plate with paper towels and sprinkle with salt. Once cooled, scoop the pasta into bowls and top with the fried sage leaves and bacon bits.

7. Option to top with shaved vegan parmesan and red pep- per flakes & serve warm.

1/3 cup fresh orange juice

1 tsp. finely grated orange zest

2 tbsp. honey, divided

1 cup fresh or frozen cranberries

1 sprig thyme + 2 tsp. chopped thyme leaves

6 oz. feta in brine, cut into small cubes

1 clove garlic, grated or minced

1/4 tsp. crushed red pepper flakes

6 oz. cream cheese, room temperature

2 tbsp. Abstrakt olive oil

2 tbsp. toasted chopped pistachios

crackers or crostini, for serving

Instructions:

1. In a small saucepan over medium heat, whisk orange juice and 1 tablespoon honey until combined, then bring to a boil. Add cranberries and thyme sprig and return to a boil. Reduce heat to medium-low and cook, stirring occasionally, until cranberries burst and become saucy, 7 to 8 minutes. Let cool.

2. Remove thyme and stir in orange zest. Let cool. Meanwhile, in a food processor, pulse feta, garlic, red pepper flakes, and chopped thyme until feta is broken up into small crumbs. Add cream cheese and pulse until combined. With motor running, drizzle in oil and blend until mixture is smooth and fluffy.

3. Transfer whipped feta to a serving bowl. Top with cooled cranberry sauce. Sprinkle with pistachios and drizzle with remaining 1 tablespoon honey. Serve with crackers alongside.

2 cups heavy cream

1 - 2 tbsp powdered sugar

3 tbsp abstrakt olive oil of choice

Instructions:

1. In a large bowl (chilled beforehand is best but not required), use a handheld mixer to mix the heavy cream and powdered sugar

2. Note – if you prefer the whipped cream on the sweeter side, add 2 tbsp of powdered sugar, otherwise 1 tbsp will give just a hint of sweetness.

3. When the cream starts to form stiff peaks, switch the mixer to low and slowly drizzle in the olive oil. Mix just until the olive oil is incorporated, if you over mix you will end up with a texture similar to butter.

4. Store in the fridge until ready to use