This recipe makes 6 to 7 dozen, depending on how thick the cookies are cut. Divide all the amounts in half to make half the recipe, except still use a whole egg.

Cream the sugar and butter together. Beat in the egg and molasses. Gradually add the cold water.

Add the soda, ginger and cinnamon to the mixture. Gradually add the flour. The dough will get stiff. If you can't get all of the flour in, reserve the rest to use for rolling out, when the dough may absorb more.

Chill the dough for at least an hour.

Roll out the dough in sections to the desired thickness on a floured cutting surface. The cookies will rise a bit when baking. We always made them about 3/8" thick. It may help to lightly flour the rolling pin. Cut the cookies with a cookie cutter. We used a 2 3/4" round one. Don't try anything with too detailed edges, as they won't come out well when the cookies bake. We did manage simple trees and stars. Return the scraps to the refrigerator to firm up again and take another lump of dough to roll out.

Bake in a pre-heated 375 degrees for 6 minutes or until the tops are firm to the touch. A slight indent to the finger is okay if the dent then disappears. Do not overcook. These are soft cookies. Let them cool.

The icing is supposed to cover 4 dozen. We always had to make two batches (don't double the recipe - it hardens too quickly) to cover the full number of cookies. Much depends on how thick you like your frosting.

This is a traditional sugar icing. When it works well, it hardens to a lovely glossy surface. It still works if it looks a bit less pristine.
1 c. sugar
4 T hot water
1 egg white beaten to soft peaks

Cook the sugar in the hot water until it reaches the "hard ball stage." My grandmother and mother could do this without a candy thermometer. A candy thermometer should have the "hard ball stage" marked. If not - it is 260 degrees.

Gradually drip the hot sugar solution into the beaten egg white, beating all of the time. When all of the sugar solution is in, beat until you can feel it thicken and look glossy. If it starts to crack, you have let it go too far. Quickly grab a small spatula or knife and get to work rapidly icing the cookies!

3 Tbs. olive oil
1 large fennel bulb, diced (4 cups)
3 vegan Italian sausages, sliced into ½-inch-thick rounds (2 cups)
1 tsp. fennel seeds
2 Tbs. dry vermouth, dry white wine or water
4 cups low-sodium vegetable broth
1 28-oz. can crushed tomatoes, preferably San Marzano
3 Tbs. chopped fresh Italian parsley

Heat oil in soup pot over medium heat. Add fennel, and sauté 3 to 5 minutes. Stir in sausages and fennel seeds, and cook 5 to 7 minutes, or until fennel seeds are slightly softened and bits of sausage are stuck to bottom of pan. Add vermouth, and cook 5 to 10 seconds to deglaze pan, scraping up any brown bits. Add broth, tomatoes, and parsley; cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Season with salt and pepper, if desired.

approx. 1/2 bunch kale leaves
1/2 tablespoon extra virgin olive oil or melted coconut oil
1.5 tablespoons nutritional yeast
1 teaspoon garlic powder
3/4 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon fine grain sea salt or pink Himalayan sea salt
1/8 teaspoon cayenne pepper (optional)

Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.

Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry.

Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.

Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.

Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 mins. total in my oven.

Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time.

Repeat this process for the other half of the bunch.

½ c. sunflower or corn oil
1½ lb lamb meat, trimmed and cut into ½-inch cubes (reserve fat)
6 carrots cut into matchstick-sized strips
2 large yellow onions, thinly sliced
1 t. paprika
¼ t. ground turmeric

2 t. cumin seeds, toasted and crushed Salt and Pepper
½ c. water
3 c. rice, rinsed till clear (traditionally made with short grain rice, though basmati works well)
1 whole head of garlic, roasted with outer stem removed
6 c. boiling water

Place a large cast-iron Dutch oven or similar vessel over medium-high heat. Render lamb fat until the liquid coats the pot and begins to smoke. While vegetable oil is healthier, you can achieve a more authentic-tasting result by increasing the amount of fat rendered at this stage. Remove the (now crispy) fat solids and set aside. (Note: in Central Asia, this lamb crackling is called the jizza. It is salted and enjoyed as a delicacy.)

Add oil and return to temperature.

Add cubed meat and brown on all sides, stirring frequently, for 8-10 minutes or longer if necessary. When browned, remove meat with slotted spoon and set aside.

Add the sliced onions and cook till browned, about 10 minutes. Return meat to the pot.

Add carrot slices on top of meat and onions. Add paprika, turmeric, cumin, salt and pepper. If so desired, add (optional) fresh garlic cloves, chickpeas, barberries, raisins, or other items.

Add ½ c. water and stir well. Bring to a boil and reduce heat to simmer for 2 minutes, adding more water if necessary. Flatten the top of the meat mixture with a spatula.

Pour the rice over the meat mixture and flatten the top of the rice. Slowly add the boiling water, taking care not to let the rice mix with the meat mixture.

Let boil uncovered for 15 minutes. When rice begins to thicken, poke several holes in the plov with the handle of a wood spoon to permit steam from the bottom to rise evenly.

Reduce heat to very low and cover tightly. Let cook for approximately 25 Minutes. Remove from heat and let stand, covered, for 5 minutes.

Dish rice onto large platter and spoon the meat and vegetables on top. Garnish with roasted garlic. Serves 6.

1/4 lb. ground turkey
1/3 cup bread crumbs Italian seasoning garlic powder pepper 2 egg whites 8 cups low sodium chicken broth carrots fresh parsley kale 3/.4 cup whole grain orzo

In a large bowl combine egg whites + breadcrumbs + turkey + garlic powder + Italian seasoning + parsley

Form meatballs + chill for 20 minutes

In a large pot bring broth to a boil

Add carrots + orzo — simmer for 10 minutes

Add kale + simmer for 15 more minutes