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Mediterranean Salmon Salad - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.philknowsfood.com/recipes/week-8-vibrant-bites-sips-a-wholesome-week-ahead monthly 0.5 2025-05-19 https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/63fef173-b1e1-46b1-83a7-ddc99ddf0328/Screenshot+2025-05-19+at+10.16.57%E2%80%AFAM.png Recipes - Week 8: Vibrant Bites & Sips - A Wholesome Week Ahead INGREDIENTS (serves 4) 1 cucumber, sliced 4 radishes, sliced ½ cup hummus INGREDIENTS (serves 8-10) 2 cucumbers, sliced 8 radishes, sliced 1 cup hummus DIRECTIONS Spread a small amount of hummus on each cucumber slice and top with a radish slice. Serve fresh. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/02e51f42-47df-485f-b9b0-39b5ef81f6bf/Screenshot+2025-05-19+at+10.19.25%E2%80%AFAM.png Recipes - Week 8: Vibrant Bites & Sips - A Wholesome Week Ahead INGREDIENTS (serves 4) 4 chicken thighs 2 tbsp olive oil 2 cloves garlic, minced 1 tbsp fresh thyme Juice of 1 lemon Salt and pepper, to taste 1 cup Brussels sprouts, halved 1 cup carrots, sliced INGREDIENTS (serves 8-10) 8 chicken thighs 4 tbsp olive oil 4 cloves garlic, minced 2 tbsp fresh thyme Juice of 2 lemons Salt and pepper, to taste 2 cups Brussels sprouts, halved 2 cups carrots, sliced DIRECTIONS Preheat oven to 400°F (200°C). Toss chicken with olive oil, garlic, thyme, lemon juice, salt, and pepper. Place chicken and vegetables on a baking sheet and roast for 25-30 minutes until chicken is cooked through. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/dd2f0327-f867-4177-998e-a25339914063/Screenshot+2025-05-19+at+10.20.16%E2%80%AFAM.png Recipes - Week 8: Vibrant Bites & Sips - A Wholesome Week Ahead INGREDIENTS (serves 4) ½ cup dates ¼ cup almond flour ¼ tsp pumpkin spice INGREDIENTS (serves 8-10) 1 cup dates ½ cup almond flour ½ tsp pumpkin spice DIRECTIONS Blend ingredients and form into balls. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/7c184008-6481-4e85-8bc4-13950660fe59/Screenshot+2025-05-19+at+10.21.11%E2%80%AFAM.png Recipes - Week 8: Vibrant Bites & Sips - A Wholesome Week Ahead MOCKTAIL INGREDIENTS (serves 4) 1 cup green tea, chilled 1 tbsp lemon juice Honey or stevia, to taste (optional) Ice Lemon slices for garnish MOCKTAIL INGREDIENTS (serves 8-10) 2 cups green tea, chilled 2 tbsp lemon juice Honey or stevia, to taste (optional) Ice Lemon slices for garnish COCKTAIL INGREDIENTS (serves 4) 1 cup green tea, chilled ½ cup vodka, gin, or white rum (adjust to taste) 2 tbsp lemon juice Honey or stevia, to taste (optional) Ice Lemon slices for garnish COCKTAIL INGREDIENTS (serves 8-10) 2 cups green tea, chilled 1 cup vodka, gin, or white rum (adjust to taste) 4 tbsp lemon juice Honey or stevia, to taste (optional) Ice Lemon slices for garnish MOCKTAIL DIRECTIONS Combine green tea, lemon juice, and sweetener (if using) over ice. Garnish with lemon slices. COCKTAIL DIRECTIONS In a pitcher or individual glasses, combine the chilled green tea, lemon juice, and your choice of spirit (vodka, gin, or white rum). Add honey or stevia to taste, if desired, stirring until well blended. Fill glasses with ice and pour the mixture over the ice. Garnish with fresh lemon slices. Serve immediately and enjoy! https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/b8396ee7-29fc-4457-89e1-3125bb3f1115/Screenshot+2025-05-19+at+10.22.55%E2%80%AFAM.png Recipes - Week 8: Vibrant Bites & Sips - A Wholesome Week Ahead INGREDIENTS (serves 4) 2 cucumbers, cut into thick rounds 1 avocado, diced ½ cup cherry tomatoes, diced Salt, pepper, and a squeeze of lime INGREDIENTS (serves 8-10) 4 cucumbers, cut into thick rounds 2 avocados, diced 1 cup cherry tomatoes, diced Salt, pepper, and a squeeze of lime DIRECTIONS Hollow out cucumber rounds slightly, then fill with avocado and tomato mixture. Season with salt, pepper, and lime. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/bfdc0021-a0cf-4e01-93ab-b0bf6620c28f/Screenshot+2025-05-19+at+10.23.36%E2%80%AFAM.png Recipes - Week 8: Vibrant Bites & Sips - A Wholesome Week Ahead INGREDIENTS (serves 4) 4 medium zucchinis, spiralized 1 cup cherry tomatoes, halved ¼ cup basil pesto (homemade or store-bought) INGREDIENTS (serves 8-10) 8 medium zucchinis, spiralized 2 cups cherry tomatoes, halved ½ cup basil pesto (homemade or store-bought) DIRECTIONS Preheat oven to 375°F (190°C). Roast cherry tomatoes for 10-15 minutes. Toss zucchini noodles with pesto and top with roasted tomatoes. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/82acd819-437e-43d5-8850-83c17ad9c901/Screenshot+2025-05-19+at+10.24.33%E2%80%AFAM.png Recipes - Week 8: Vibrant Bites & Sips - A Wholesome Week Ahead INGREDIENTS (serves 4) 1 cup coconut yogurt ½ cup mixed berries 1 tbsp chopped nuts INGREDIENTS (serves 8-10) 2 cups coconut yogurt 1 cup mixed berries 2 tbsp chopped nuts DIRECTIONS Layer yogurt with berries and nuts in glasses. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/0201976a-3c22-4b87-9b7a-5f9619f5b4d6/Screenshot+2025-05-19+at+10.25.13%E2%80%AFAM.png Recipes - Week 8: Vibrant Bites & Sips - A Wholesome Week Ahead MOCKTAIL INGREDIENTS (serves 4) 2 cups green tea, chilled 1 tbsp lemon juice 1 tbsp orange juice Stevia or honey, to taste MOCKTAIL INGREDIENTS (serves 8-10) 4 cups green tea, chilled 2 tbsp lemon juice 2 tbsp orange juice Stevia or honey, to taste COCKTAIL INGREDIENTS (serves 4) 2 cups green tea, chilled 1 tbsp lemon juice 1 tbsp orange juice ½ cup vodka, gin, or white rum (adjust to taste) Stevia or honey, to taste (optional) Ice Lemon or orange slices for garnish COCKTAIL INGREDIENTS (serves 8-10) 4 cups green tea, chilled 2 tbsp lemon juice 2 tbsp orange juice 1 cup vodka, gin, or white rum (adjust to taste) Stevia or honey, to taste (optional) Ice Lemon or orange slices for garnish MOCKTAIL DIRECTIONS Mix green tea with lemon and orange juice. Add sweetener if desired. COCKTAIL DIRECTIONS In a pitcher or mixing bowl, combine the chilled green tea, lemon juice, orange juice, and your choice of spirit (vodka, gin, or white rum). Add stevia or honey to taste, if desired, and stir well until fully combined. Fill glasses with ice and pour the mixture into each glass. Garnish with a slice of lemon or orange for a fresh and colorful touch. Serve chilled and enjoy! https://www.philknowsfood.com/recipes/week-7-savor-the-flavor-a-delicious-spread monthly 0.5 2025-05-19 https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/70e94a68-06fd-46e6-93b3-5510bacc5ec3/Screenshot+2025-05-19+at+10.07.21%E2%80%AFAM.png Recipes - Week 7: Savor the Flavor - A Delicious Spread INGREDIENTS (serves 4) 2 large zucchinis, sliced thin 1 tbsp olive oil Salt and pepper, to taste ½ cup Greek yogurt 1 tbsp fresh dill, chopped INGREDIENTS (serves 8-10) 4 large zucchinis, sliced thin 2 tbsp olive oil Salt and pepper, to taste 1 cup Greek yogurt 2 tbsp fresh dill, chopped DIRECTIONS Preheat oven to 400°F (200°C). Toss zucchini slices with olive oil, salt, and pepper. Place on a baking sheet and bake for 15-20 minutes, until crispy. Serve with Greek yogurt mixed with dill for dipping. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/0827e4d6-c1e0-4dfd-9e49-a9721f1b924c/Screenshot+2025-05-19+at+10.08.07%E2%80%AFAM.png Recipes - Week 7: Savor the Flavor - A Delicious Spread INGREDIENTS (serves 4) 4 lamb chops 1 tbsp fresh rosemary, chopped Salt and pepper, to taste 1 tbsp olive oil 1 cup mixed root vegetables (e.g., carrots, parsnips, sweet potatoes), cubed INGREDIENTS (serves 8-10) 8 lamb chops 2 tbsp fresh rosemary, chopped Salt and pepper, to taste 2 tbsp olive oil 2 cups mixed root vegetables (e.g., carrots, parsnips, sweet potatoes), cubed DIRECTIONS Preheat oven to 400°F (200°C). Season lamb chops with rosemary, salt, and pepper. Sear lamb chops in a skillet with olive oil and then roast for 8-10 minutes. Roast vegetables on a baking sheet with olive oil, salt, and pepper for 25-30 minutes. Serve together. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/f22e84b6-cd49-4624-a65f-87832ee12f6f/Screenshot+2025-05-19+at+10.08.53%E2%80%AFAM.png Recipes - Week 7: Savor the Flavor - A Delicious Spread INGREDIENTS (serves 4) 1 ripe avocado ¼ cup cocoa powder 2 tbsp honey ¼ cup mixed berries INGREDIENTS (serves 8-10) 2 ripe avocados ½ cup cocoa powder 4 tbsp honey ½ cup mixed berries DIRECTIONS Blend avocado, cocoa powder, and honey. Serve with fresh or slightly warmed berries. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/f90a916d-c755-4f6d-8bc5-6f8c2061b2bc/Screenshot+2025-05-19+at+10.09.31%E2%80%AFAM.png Recipes - Week 7: Savor the Flavor - A Delicious Spread MOCKTAIL INGREDIENTS (serves 4) ½ cup fresh grapefruit juice Mint leaves 2 cups sparkling water Ice MOCKTAIL INGREDIENTS (serves 8-10) 1 cup fresh grapefruit juice Mint leaves 4 cups sparkling water Ice COCKTAIL INGREDIENTS (serves 4) ½ cup fresh grapefruit juice ½ cup vodka, gin, or tequila (adjust to taste) Sparkling water (to top) Fresh mint leaves (plus extra for garnish) Ice COCKTAIL INGREDIENTS (serves 8-10) 1 cup fresh grapefruit juice 1 cup vodka, gin, or tequila (adjust to taste) Sparkling water (to top) Fresh mint leaves (plus extra for garnish) Ice MOCKTAIL DIRECTIONS Fill a glass with ice, add grapefruit juice, and top with sparkling water. Garnish with fresh mint leaves and a small grapefruit wedge if desired. COCKTAIL DIRECTIONS Fill each glass with ice. For 4 servings, divide the grapefruit juice evenly among the glasses (about 2 tablespoons per glass). For 8-10 servings, divide accordingly (about 1.5 tablespoons per glass). Add your choice of spirit (vodka, gin, or tequila) to each glass (adjust to personal taste). Top with sparkling water to fill the glass. Gently stir to combine. Garnish with fresh mint leaves and a small grapefruit wedge if desired. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/fed2cdcb-1a4a-459f-b83f-50ecab778f2d/Screenshot+2025-05-19+at+10.11.55%E2%80%AFAM.png Recipes - Week 7: Savor the Flavor - A Delicious Spread INGREDIENTS (serves 4) 1 cup roasted red peppers ½ cup walnuts 1 clove garlic 1 tbsp lemon juice Salt and pepper, to taste INGREDIENTS (serves 8-10) 2 cups roasted red peppers 1 cup walnuts 2 cloves garlic 2 tbsp lemon juice Salt and pepper, to taste DIRECTIONS Blend all ingredients until smooth. Adjust seasoning and serve with veggie sticks or pita. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/70e3b448-7805-4cbc-b659-c88f9009b755/Screenshot+2025-05-19+at+10.12.33%E2%80%AFAM.png Recipes - Week 7: Savor the Flavor - A Delicious Spread INGREDIENTS (serves 4) 1 large spaghetti squash 1 can chickpeas, drained 2 cloves garlic, minced 1 tbsp olive oil Salt, pepper, and herbs (e.g., parsley, basil) INGREDIENTS (serves 8-10) 2 large spaghetti squashes 2 cans chickpeas, drained 4 cloves garlic, minced 2 tbsp olive oil Salt, pepper, and herbs (e.g., parsley, basil) DIRECTIONS Preheat oven to 400°F (200°C). Roast spaghetti squash cut-side down for 35 minutes. Sauté garlic and chickpeas with olive oil, then mix with herbs. Serve on spaghetti squash strands. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/2a8af9b7-3c43-4728-bdf6-231da893eafb/Screenshot+2025-05-19+at+10.13.23%E2%80%AFAM.png Recipes - Week 7: Savor the Flavor - A Delicious Spread INGREDIENTS (serves 4) 1 cup almond milk ½ tsp vanilla extract ¼ cup raspberries 1 tbsp honey INGREDIENTS (serves 8-10) 2 cups almond milk 1 tsp vanilla extract ½ cup raspberries 2 tbsp honey DIRECTIONS Heat almond milk with vanilla and pour into molds. Refrigerate until set, serve with raspberry sauce. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/4ee2c6d8-c928-483f-8aea-b2520aca12f0/Screenshot+2025-05-19+at+10.14.11%E2%80%AFAM.png Recipes - Week 7: Savor the Flavor - A Delicious Spread MOCKTAIL INGREDIENTS (serves 4) 1 cup fresh grapefruit juice 1 tbsp fresh rosemary, chopped 2 cups sparkling water MOCKTAIL INGREDIENTS (serves 8-10) 2 cup fresh grapefruit juice 2 tbsp fresh rosemary, chopped 4 cups sparkling water COCKTAIL INGREDIENTS (serves 4) 1 cup fresh grapefruit juice ½ cup vodka, gin, or tequila (adjust to taste) 1 tbsp fresh rosemary, chopped 2 cups sparkling water Rosemary sprigs for garnish Ice COCKTAIL INGREDIENTS (serves 8-10) 2 cups fresh grapefruit juice 1 cup vodka, gin, or tequila (adjust to taste) 2 tbsp fresh rosemary, chopped 4 cups sparkling water Rosemary sprigs for garnish Ice MOCKTAIL DIRECTIONS Mix grapefruit juice and rosemary, then add sparkling water. Garnish with rosemary sprigs. COCKTAIL DIRECTIONS In a pitcher or mixing bowl, combine the grapefruit juice, chopped rosemary, and your choice of spirit. Stir well to blend the flavors. Let the mixture sit for a few minutes to allow the rosemary to infuse. Fill glasses with ice, then pour the mixture about halfway into each glass. Top with sparkling water to fill the glass. Garnish each glass with a fresh rosemary sprig for a beautiful and aromatic touch. Serve immediately and enjoy the refreshing blend of flavors. https://www.philknowsfood.com/recipes/week-6-nourish-your-week-tasty-and-light-menu monthly 0.5 2025-05-19 https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/0f82c30f-383c-4f2d-97c4-58585cdebe63/Screenshot+2025-05-19+at+10.00.33%E2%80%AFAM.png Recipes - Week 6: Nourish Your Week - Tasty and Light Menu INGREDIENTS (serves 4) 1 cucumber, sliced 4 oz smoked salmon, cut into small pieces ¼ cup Greek yogurt 1 tbsp fresh dill, chopped 1 tsp lemon juice INGREDIENTS (serves 8-10) 2 cucumbers, sliced 8 oz smoked salmon, cut into small pieces ½ cup Greek yogurt 2 tbsp fresh dill, chopped 2 tsp lemon juice DIRECTIONS Mix Greek yogurt, dill, and lemon juice in a bowl. Top each cucumber slice with a small dollop of dill cream and a piece of smoked salmon. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/3c1b3a9c-2702-42c2-a3ee-9ee74fd1a330/Screenshot+2025-05-19+at+10.00.58%E2%80%AFAM.png Recipes - Week 6: Nourish Your Week - Tasty and Light Menu INGREDIENTS (serves 4) 6 eggs 1 cup spinach, chopped ½ cup mushrooms, sliced 1 tbsp fresh herbs (e.g., chives or parsley), chopped Salt and pepper, to taste INGREDIENTS (serves 8-10) 12 eggs 2 cups spinach, chopped 1 cup mushrooms, sliced 2 tbsp fresh herbs (e.g., chives or parsley), chopped Salt and pepper, to taste DIRECTIONS Preheat oven to 375°F (190°C). In a bowl, whisk eggs with salt, pepper, and herbs. Sauté mushrooms and spinach in a skillet, then pour in egg mixture. Transfer skillet to the oven and bake for 15-20 minutes, until set. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/04832fc7-3415-4000-8c1c-3ddd5d25cb61/Screenshot+2025-05-19+at+10.01.39%E2%80%AFAM.png Recipes - Week 6: Nourish Your Week - Tasty and Light Menu INGREDIENTS (serves 4) 1 cup fresh cranberries ¼ cup orange juice 1 tbsp honey INGREDIENTS (serves 8-10) 2 cups fresh cranberries ½ cup orange juice 2 tbsp honey DIRECTIONS Blend ingredients until smooth. Freeze for 1-2 hours, stirring occasionally. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/cc725370-3cba-4294-8c26-c1405a1d5dc6/Screenshot+2025-05-19+at+10.02.15%E2%80%AFAM.png Recipes - Week 6: Nourish Your Week - Tasty and Light Menu INGREDIENTS (serves 4) ½ cup fresh clementine juice ½ bottle of Champagne (optional) or 2 cups sparkling water Clementine slices for garnish INGREDIENTS (serves 8-10) 1 cup fresh clementine juice 1 bottle Champagne (optional) or 4 cups sparkling water Clementine slices for garnish DIRECTIONS Pour clementine juice into a glass and top with champagne (optional) or sparkling water. Garnish with a clementine slice. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/7e8a294c-3477-4701-a5b3-3230bf8e5d92/Screenshot+2025-05-19+at+10.03.12%E2%80%AFAM.png Recipes - Week 6: Nourish Your Week - Tasty and Light Menu INGREDIENTS (serves 4) 4 slices whole-grain bread, toasted 1 avocado, mashed ½ cup roasted red peppers, sliced Salt and pepper, to taste INGREDIENTS (serves 8-10) 8 slices whole-grain bread, toasted 2 avocados, mashed 1 cup roasted red peppers, sliced Salt and pepper, to taste DIRECTIONS Spread avocado on each toast, top with roasted red pepper slices, and season with salt and pepper. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/19ffc621-6c77-4a3c-92c1-39e300c8e244/Screenshot+2025-05-19+at+10.03.44%E2%80%AFAM.png Recipes - Week 6: Nourish Your Week - Tasty and Light Menu INGREDIENTS (serves 4) 6 eggs 1 medium sweet potato, diced 1 cup spinach, chopped Salt and pepper, to taste INGREDIENTS (serves 8-10) 12 eggs 2 medium sweet potatos, diced 2 cups spinach, chopped Salt and pepper, to taste DIRECTIONS Preheat oven to 400°F 375°F (190°C). Sauté sweet potato until tender, add spinach, and cook until wilted. Pour beaten eggs over veggies, season, and cook on the stovetop for 5 minutes, then finish in the oven for 10 minutes. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/5e062b58-c763-41e6-b02b-c50510704ef1/Screenshot+2025-05-19+at+10.04.23%E2%80%AFAM.png Recipes - Week 6: Nourish Your Week - Tasty and Light Menu INGREDIENTS (serves 4) ½ cup chia seeds 2 cups almond milk ¼ cup raspberries 1 tbsp honey INGREDIENTS (serves 8-10) 1 cup chia seeds 4 cups almond milk ½ cup raspberries 2 tbsp honey DIRECTIONS Mix chia seeds with almond milk and refrigerate overnight. Puree raspberries with honey for coulis and serve over pudding. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/2e592d30-af8e-4597-beb9-5d153fe19d70/Screenshot+2025-05-19+at+10.05.16%E2%80%AFAM.png Recipes - Week 6: Nourish Your Week - Tasty and Light Menu MOCKTAIL INGREDIENTS (serves 4) 1 cup fresh clementine juice 1 tbsp fresh mint, chopped 2 cups sparkling water MOCKTAIL INGREDIENTS (serves 8-10) 2 cups fresh clementine juice 2 tbsp fresh mint, chopped 4 cups sparkling water MOCKTAIL DIRECTIONS Mix clementine juice and mint, then add sparkling water. Garnish with mint leaves. https://www.philknowsfood.com/recipes/week-5-new-beginnings-feast-a-fresh-start-menu monthly 0.5 2025-05-19 https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/856608dd-5785-414d-9267-7408c3dafe3c/Screenshot+2025-05-19+at+9.52.15%E2%80%AFAM.png Recipes - Week 5: New Beginnings Feast - A Fresh Start Menu INGREDIENTS (serves 4) 1 small head of cauliflower, cut into florets 2 tbsp olive oil Salt and pepper, to taste ½ cup marinara sauce (no sugar added) ¼ tsp crushed red pepper flakes INGREDIENTS (serves 8-10) 2 small heads of cauliflower, cut into florets 4 tbsp olive oil Salt and pepper, to taste 1 cup marinara sauce (no sugar added) ½ tsp crushed red pepper flakes DIRECTIONS Preheat oven to 400°F (200°C). Toss cauliflower with olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and golden. Heat marinara sauce in a small saucepan and add red pepper flakes. Serve as a dip for the cauliflower bites. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/5f91fdcb-d808-461b-8ecf-83d95a369dde/Screenshot+2025-05-19+at+9.53.00%E2%80%AFAM.png Recipes - Week 5: New Beginnings Feast - A Fresh Start Menu INGREDIENTS (serves 4) 1-2 lb beef tenderloin Salt and pepper, to taste 1 tbsp olive oil 2 cups green beans, trimmed 2 cloves garlic, minced INGREDIENTS (serves 8-10) 4 lbs beef tenderloin Salt and pepper, to taste 2 tbsp olive oil 4 cups green beans, trimmed 4 cloves garlic, minced DIRECTIONS Preheat oven to 400°F (200°C). Season tenderloin with salt and pepper. Sear on all sides in a hot skillet with olive oil. Roast in the oven for 20-25 minutes, or until desired doneness. Sauté green beans in olive oil with garlic until tender. Serve alongside the beef. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/b2ea621e-c1f6-4fd0-bab3-ab1f5d6efc70/Screenshot+2025-05-19+at+9.53.46%E2%80%AFAM.png Recipes - Week 5: New Beginnings Feast - A Fresh Start Menu INGREDIENTS (serves 4) 1/2 cup dark chocolate, melted 1/4 cup pomegranate seeds 2 tbsp chopped pistachios INGREDIENTS (serves 8-10) 1 cup dark chocolate, melted 1/2 cup pomegranate seeds 4 tbsp chopped pistachios DIRECTIONS Spread melted chocolate on parchment paper. Sprinkle with pomegranate seeds and pistachios. Cool in the fridge until firm, then break into pieces. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/ddfcf733-c2ab-4b62-9737-dad9bf39c13e/Screenshot+2025-05-19+at+9.54.23%E2%80%AFAM.png Recipes - Week 5: New Beginnings Feast - A Fresh Start Menu INGREDIENTS (serves 4) ½ cup pomegranate juice ½ cup orange juice 1 cup mixed fresh cranberries, orange slices & pomegranate seeds Red wine (optional) or sparkling water Cinnamon stick for garnish INGREDIENTS (serves 8-10) 1 cup pomegranate juice 1 cup orange juice 2 cups mixed fresh cranberries, orange slices & pomegranate seeds Red wine (optional) or sparkling water Cinnamon stick for garnish DIRECTIONS Mix pomegranate and orange juice in a pitcher, add fruit, and chill. Add red wine (optional) or sparkling water before serving. Garnish with a cinnamon stick. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/b32ce777-19f3-429d-9182-b025bef86d30/Screenshot+2025-05-19+at+9.55.25%E2%80%AFAM.png Recipes - Week 5: New Beginnings Feast - A Fresh Start Menu INGREDIENTS (serves 4) 12 large mushrooms, stems removed 1 cup spinach, chopped ½ cup artichoke hearts, chopped ¼ cup feta cheese (optional) INGREDIENTS (serves 8-10) 24 large mushrooms, stems removed 2 cups spinach, chopped 1 cup artichoke hearts, chopped ½ cup feta cheese (optional) DIRECTIONS Preheat oven to 375°F (190°C). Sauté spinach and artichoke hearts until wilted. Fill mushroom caps with the spinach-artichoke mixture and top with feta. Bake for 15-20 minutes until mushrooms are tender. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/5774eb52-1e0c-4c3a-a3fb-7c0e803d6e7e/Screenshot+2025-05-19+at+9.56.06%E2%80%AFAM.png Recipes - Week 5: New Beginnings Feast - A Fresh Start Menu INGREDIENTS (serves 4) 4 large Portobello mushrooms 1 cup cooked quinoa ½ cup diced bell peppers ½ cup zucchini, diced Salt and pepper, to taste INGREDIENTS (serves 8-10) 8 large Portobello mushrooms 2 cups cooked quinoa 1 cup diced bell peppers 1 cup zucchini, diced Salt and pepper, to taste DIRECTIONS Preheat oven to 400°F (200°C). Scoop out Portobello mushroom stems. Mix quinoa with bell peppers, zucchini, salt, and pepper. Fill each mushroom with the mixture. Bake for 20-25 minutes until mushrooms are tender. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/6a8f4a6c-2d11-48f5-a90d-0fc24ec8ebf3/Screenshot+2025-05-19+at+9.56.52%E2%80%AFAM.png Recipes - Week 5: New Beginnings Feast - A Fresh Start Menu INGREDIENTS (serves 4) 1/2 cup dark chocolate, melted 1 cup strawberries INGREDIENTS (serves 8-10) 1 cup dark chocolate, melted 2 cups strawberries DIRECTIONS Dip strawberries in chocolate and let set. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/6b0ea3d2-af0f-440d-8802-459689f09646/Screenshot+2025-05-19+at+9.57.35%E2%80%AFAM.png Recipes - Week 5: New Beginnings Feast - A Fresh Start Menu MOCKTAIL INGREDIENTS (serves 4) 2 cups pear juice (unsweetened) 1 cinnamon stick 2 cups sparkling water Pear slices for garnish MOCKTAIL INGREDIENTS (serves 8-10) 4 cups pear juice (unsweetened) 2 cinnamon sticks 4 cups sparkling water Pear slices for garnish COCKTAIL INGREDIENTS (serves 4) 2 cups (16 oz) pear juice (unsweetened) 1 cinnamon stick 2 cups (16 oz) sparkling water ½ cup (4 oz) pear brandy, vodka, or spiced rum Pear slices for garnish Ice COCKTAIL INGREDIENTS (serves 8-10) 4 cups (32 oz) pear juice (unsweetened) 2 cinnamon sticks 4 cups (32 oz) sparkling water 1 cup (8 oz) pear brandy, vodka, or spiced rum Pear slices for garnish Ice MOCKTAIL DIRECTIONS Heat pear juice with cinnamon stick until warm. Cool, then add sparkling water and garnish with pear slices. COCKTAIL DIRECTIONS (serves 4) In a small saucepan, gently warm the pear juice with the cinnamon stick over medium heat for 5 minutes. Remove from heat and let it cool. Remove the cinnamon stick and mix the cooled pear juice with pear brandy (or your spirit of choice). Add sparkling water just before serving. Pour into glasses filled with ice, garnish with pear slices, and serve immediately COCKTAIL DIRECTIONS (serves 8) In a saucepan, warm the pear juice with the cinnamon sticks over medium heat for 5-7 minutes. Remove from heat and let it cool completely. Discard the cinnamon sticks and mix the cooled pear juice with pear brandy (or your preferred spirit) in a large pitcher. Add the sparkling water just before serving to maintain its fizz. Serve over ice in glasses, garnished with pear slices. https://www.philknowsfood.com/recipes/week-4-holiday-party-prep monthly 0.5 2025-05-19 https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/0f8efa3a-a15d-4cc1-a60a-4138191ecc8c/Screenshot+2025-05-19+at+9.42.31%E2%80%AFAM.png Recipes - Week 4: Holiday Party Prep INGREDIENTS (serves 4) 4 cups chopped kale 1 cup roasted pumpkin cubes ¼ cup pecans, toasted and chopped 1 tbsp olive oil 1 tbsp apple cider vinegar Salt and pepper, to taste INGREDIENTS (serves 8-10) 8 cups chopped kale 2 cups roasted pumpkin cubes ½ cup pecans, toasted and chopped 2 tbsp olive oil 2 tbsp apple cider vinegar Salt and pepper, to taste DIRECTIONS In a bowl, massage kale with olive oil and vinegar. Add pumpkin and pecans. Season with salt and pepper, toss, and serve. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/115b0659-d156-4b97-bf35-fd819dcf1023/Screenshot+2025-05-19+at+9.43.44%E2%80%AFAM.png Recipes - Week 4: Holiday Party Prep INGREDIENTS (serves 4) 2 acorn squash, halved and seeds removed 1 lb ground turkey 1 cup spinach, chopped Salt and pepper, to taste INGREDIENTS (serves 8-10) 4 acorn squash, halved and seeds removed 2 lbs ground turkey 2 cups spinach, chopped Salt and pepper, to taste DIRECTIONS Preheat oven to 375°F (190°C). Bake acorn squash cut-side down for 25-30 minutes. Cook ground turkey in a skillet, add spinach, and season. Fill squash halves with turkey mixture and bake for an additional 10 minutes. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/2cebe240-38be-45b7-9c98-dfc4a515b82e/Screenshot+2025-05-19+at+9.44.39%E2%80%AFAM.png Recipes - Week 4: Holiday Party Prep INGREDIENTS (serves 4) 2 apples, sliced 1/4 tsp cinnamon 1/4 cup almond flour 2 tbsp chopped walnuts 1 tbsp coconut oil, melted INGREDIENTS (serves 8-10) 4 apples, sliced 1/2 tsp cinnamon 1/2 cup almond flour 4 tbsp chopped walnuts 2 tbsp coconut oil, melted DIRECTIONS Preheat oven to 350°F (175°C). Mix apple slices with cinnamon and place in a baking dish. Mix almond flour, walnuts, and coconut oil for the topping. Bake for 20-25 minutes. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/06b7d99a-11fa-42ff-b64b-9a9a9cab86f6/Screenshot+2025-05-19+at+9.45.31%E2%80%AFAM.png Recipes - Week 4: Holiday Party Prep INGREDIENTS (serves 4) 1 oz gin (optional) 4 oz tonic water (or sparkling water) Fresh rosemary sprig for garnish INGREDIENTS (serves 8-10) 2 oz gin (optional) 8 oz tonic water (or sparkling water) Fresh rosemary sprig for garnish DIRECTIONS Pour tonic water over ice, add gin if desired, and garnish with rosemary. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/76f80b9c-ced4-433b-ac2d-c3452303a309/Screenshot+2025-05-19+at+9.46.41%E2%80%AFAM.png Recipes - Week 4: Holiday Party Prep INGREDIENTS (serves 4) 12 mini bell peppers, halved and seeded 1 cup spinach, chopped ½ cup feta cheese, crumbled INGREDIENTS (serves 8-10) 24 mini bell peppers, halved and seeded 2 cup spinach, chopped 1 cup feta cheese, crumbled DIRECTIONS Preheat oven to 375°F (190°C). Fill bell pepper halves with spinach and feta mixture. Roast for 10 minutes. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/6a159385-07e2-404e-815e-ce7afe4b8e0d/Screenshot+2025-05-19+at+9.47.34%E2%80%AFAM.png Recipes - Week 4: Holiday Party Prep INGREDIENTS (serves 4) 1 small butternut squash, peeled and cubed 1 can white beans, drained 1 onion, diced 2 cups vegetable broth INGREDIENTS (serves 8-10) 2 small butternut squash, peeled and cubed 2 cans white beans, drained 2 onions, diced 4 cups vegetable broth DIRECTIONS Sauté onion until translucent. Add squash, white beans, and broth. Simmer for 20 minutes, blend until smooth, and season to taste. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/e66ae22f-18bc-4fa7-a694-9531979ccd56/Screenshot+2025-05-19+at+9.48.30%E2%80%AFAM.png Recipes - Week 4: Holiday Party Prep INGREDIENTS (serves 4) 1 cup almond flour 1/4 cup almond butter 2 tbsp chocolate chips INGREDIENTS (serves 8-10) 2 cups almond flour 1/2 cup almond butter 4 tbsp chocolate chips DIRECTIONS Preheat oven to 350°F (175°C). Mix ingredients and form small cookies. Bake for 8-10 minutes. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/659527ae-2db7-47ca-8216-af2639c28468/Screenshot+2025-05-19+at+9.49.21%E2%80%AFAM.png Recipes - Week 4: Holiday Party Prep MOCKTAIL INGREDIENTS (serves 4) 1 cup pear juice (unsweetened) 1 tbsp fresh rosemary, chopped 2 cups sparkling water MOCKTAIL INGREDIENTS (serves 8-10) 2 cups pear juice (unsweetened) 2 tbsp fresh rosemary, chopped 4 cups sparkling water COCKTAIL INGREDIENTS (serves 4) 1 cup (8 oz) pear juice (unsweetened) 1 tbsp fresh rosemary, chopped 2 cups (16 oz) sparkling water ½ cup (4 oz) vodka or gin 1 tsp honey or agave nectar (optional, adjust for sweetness) Ice Rosemary sprigs and pear slices for garnish COCKTAIL INGREDIENTS (serves 8-10) 2 cups (16 oz) pear juice (unsweetened) 2 tbsp fresh rosemary, chopped 4 cups (32 oz) sparkling water 1 cup (8 oz) vodka or gin 2 tsp honey or agave nectar (optional, adjust for sweetness) Ice Rosemary sprigs and pear slices for garnish MOCKTAIL DIRECTIONS Mix pear juice and rosemary. Top with sparkling water and garnish with rosemary sprigs. COCKTAIL DIRECTIONS In a small saucepan, simmer pear juice and chopped rosemary over medium heat for 5 minutes. Let cool and strain to remove rosemary pieces. In a pitcher, mix the strained rosemary-pear juice, vodka (or gin), and sparkling water. Stir gently. Divide ice among glasses, pour the cocktail, and garnish with rosemary sprigs and fresh pear slices. https://www.philknowsfood.com/recipes/week-3-winter-wonders monthly 0.5 2025-05-19 https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/bfba948a-641c-4e60-abff-d5952af2625d/Screenshot+2025-05-19+at+9.29.42%E2%80%AFAM.png Recipes - Week 3: Winter Wonders INGREDIENTS (serves 4) 4 cups chopped kale 1 cup roasted pumpkin cubes ¼ cup pecans, toasted and chopped 1 tbsp olive oil 1 tbsp apple cider vinegar Salt and pepper, to taste INGREDIENTS (serves 8-10) 8 cups chopped kale 2 cups roasted pumpkin cubes ½ cup pecans, toasted and chopped 2 tbsp olive oil 2 tbsp apple cider vinegar Salt and pepper, to taste DIRECTIONS In a bowl, massage kale with olive oil and vinegar. Add pumpkin and pecans. Season with salt and pepper, toss, and serve. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/ee839f6c-df75-4381-8d01-f48af9e68986/Screenshot+2025-05-19+at+9.30.19%E2%80%AFAM.png Recipes - Week 3: Winter Wonders INGREDIENTS (serves 4) 4 salmon fillets (approx. 5 oz each) 2 tbsp olive oil 2 cloves garlic, minced 1 tbsp fresh parsley, chopped Salt and pepper, to taste 2 cups butternut squash cubes INGREDIENTS (serves 8-10) 8 salmon fillets (approx. 5 oz each) 4 tbsp olive oil 4 cloves garlic, minced 2 tbsp fresh parsley, chopped Salt and pepper, to taste 4 cups butternut squash cubes DIRECTIONS Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper, and roast for 20-25 minutes. Mix garlic, parsley, olive oil, salt, and pepper and brush over salmon. Place salmon on a baking sheet and roast for 12-15 minutes. Serve with squash. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/14c7e830-be90-4a66-a141-f3d629977e67/Screenshot+2025-05-19+at+9.31.24%E2%80%AFAM.png Recipes - Week 3: Winter Wonders INGREDIENTS (serves 4) 1/2 cup almond flour 2 tbsp melted coconut oil 1/4 cup chopped pecans 1 tbsp maple syrup' INGREDIENTS (serves 8-10) 1 cup almond flour 4 tbsp melted coconut oil 1/2 cup chopped pecans 2 tbsp maple syrup DIRECTIONS Preheat oven to 350°F (175°C). Mix crust ingredients and press into tart molds. Top with pecans and drizzle with maple syrup. Bake for 10-12 minutes. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/4a95a912-26dc-43e0-910f-b5c5437cfe04/Screenshot+2025-05-19+at+9.32.12%E2%80%AFAM.png Recipes - Week 3: Winter Wonders INGREDIENTS (serves 4) ½ cup pomegranate juice Sparkling water Ice Pomegranate seeds for garnish INGREDIENTS (serves 8-10) 1 cup pomegranate juice 4 cups sparkling water Ice Pomegranate seeds for garnish DIRECTIONS Pour pomegranate juice over ice, top with sparkling water, and garnish with seeds. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/8b9d2ce7-de11-4079-8d34-12e313d8d2fd/Screenshot+2025-05-19+at+9.34.36%E2%80%AFAM.png Recipes - Week 3: Winter Wonders INGREDIENTS (serves 4) 1 cup (8 oz) cranberry juice (unsweetened) ½ cup (4 oz) fresh lime juice ½ cup (4 oz) orange liqueur (e.g., Triple Sec or Cointreau) 1 cup (8 oz) tequila ½ tsp ground cinnamon (optional for a spiced twist) 2 tbsp honey or agave nectar (adjust to taste) - USE SWOON FOR LOW SUGAR OPTION Ice Fresh cranberries and lime slices for garnish Sugar or salt for rim (optional) INGREDIENTS (serves 8-10) 2 cups (16 oz) cranberry juice (unsweetened) 1 cup (8 oz) fresh lime juice 1 cup (8 oz) orange liqueur (e.g., Triple Sec or Cointreau) 2 cups (16 oz) tequila 1 tsp ground cinnamon (optional for a spiced twist) 4 tbsp honey or agave nectar (adjust to taste) - USE SWOON FOR LOW SUGAR OPTION Ice Fresh cranberries and lime slices for garnish Sugar or salt for rim (optional) DIRECTIONS (serves 4) Rim the glasses with sugar or salt if desired. Fill each glass with ice. In a shaker, combine cranberry juice, lime juice, orange liqueur, tequila, ground cinnamon (if using), and honey or agave nectar. Shake well. Pour over ice and garnish with fresh cranberries and lime slices. Serve chilled. DIRECTIONS (serves 8) Prepare glasses with sugar or salt rims if desired, and fill them with ice. In a pitcher, mix cranberry juice, lime juice, orange liqueur, tequila, ground cinnamon (if using), and honey or agave nectar. Stir well. Pour over ice in the prepared glasses and garnish with fresh cranberries and lime slices. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/85e2e2ed-076f-47a9-b750-ef75fb53c7f2/Screenshot+2025-05-19+at+9.36.36%E2%80%AFAM.png Recipes - Week 3: Winter Wonders INGREDIENTS (serves 4) 1 small head of cauliflower, cut into florets 2 tbsp olive oil Salt and pepper, to taste ¼ cup tahini 1 tbsp lemon juice Water to thin INGREDIENTS (serves 8-10) 2 heads of cauliflower, cut into florets 4 tbsp olive oil Salt and pepper, to taste ½ cup tahini 2 tbsp lemon juice Water to thin DIRECTIONS Roast cauliflower with olive oil, salt, and pepper at 400°F (200°C) for 25 minutes. Mix tahini and lemon juice with water to desired consistency. Drizzle over roasted cauliflower. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/78492ac3-8239-4d0a-b302-037525dc1aba/Screenshot+2025-05-19+at+9.37.35%E2%80%AFAM.png Recipes - Week 3: Winter Wonders INGREDIENTS (serves 4) 1 cup green or brown lentils, cooked 1 cup mushrooms, diced 1 onion, diced 2 cloves garlic, minced 2 large sweet potatoes, boiled and mashed Salt and pepper, to taste INGREDIENTS (serves 8-10) 2 cups green or brown lentils, cooked 2 cups mushrooms, diced 1 onion, diced 4 cloves garlic, minced 4 large sweet potatoes, boiled and mashed Salt and pepper, to taste DIRECTIONS Sauté onion, garlic, and mushrooms until tender. Add lentils, salt, and pepper. Layer in a baking dish, top with mashed sweet potatoes. Bake at 375°F (190°C) for 15 minutes. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/6ec868eb-fb7b-4980-a5c2-dee4f451eeb1/Screenshot+2025-05-19+at+9.38.48%E2%80%AFAM.png Recipes - Week 3: Winter Wonders INGREDIENTS (serves 4) 2 pears, halved 1/4 tsp cinnamon 1 tbsp almond butter INGREDIENTS (serves 8-10) 4 pears, halved 1/2 tsp cinnamon 2 tbsp almond butter DIRECTIONS Preheat oven to 350°F (175°C). Sprinkle pears with cinnamon and bake for 15 minutes. Drizzle with almond butter. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/27b93b1f-98a9-472e-8795-ee3407590cdd/Screenshot+2025-05-19+at+9.39.30%E2%80%AFAM.png Recipes - Week 3: Winter Wonders MOCKTAIL INGREDIENTS (serves 4) 1 cup cranberry juice (unsweetened) 1 cup orange juice 2 cups sparkling water Fresh cranberries for garnish MOCKTAIL INGREDIENTS (serves 8-10) 2 cups cranberry juice (unsweetened) 2 cups orange juice 4 cups sparkling water Fresh cranberries for garnish COCKTAIL INGREDIENTS (serves 4) 1 cup (8 oz) cranberry juice - not cocktail (unsweetened) 1 cup (8 oz) orange juice ½ cup (4 oz) vodka or sparkling wine (adjust to taste) 1½ cups (12 oz) sparkling water Fresh cranberries for garnish Ice (you can freeze cranberries & orange peel in water in large ice cube molds too) COCKTAIL INGREDIENTS (serves 8-10) 2 cups (16 oz) cranberry juice - not cocktail (unsweetened) 2 cups (16 oz) orange juice 1 cup (8 oz) vodka or sparkling wine (adjust to taste) 3 cups (24 oz) sparkling water Fresh cranberries for garnish Ice (you can freeze cranberries & orange peel in water in large ice cube molds too) MOCKTAIL DIRECTIONS Mix cranberry juice and orange juice in a pitcher. Add sparkling water. Garnish with cranberries. COCKTAIL DIRECTIONS In a large pitcher, mix cranberry juice, orange juice, and vodka (or sparkling wine). Add sparkling water and stir gently. Serve over ice in individual glasses. Garnish with fresh cranberries. https://www.philknowsfood.com/recipes/week-2-cozy-comforts monthly 0.5 2025-05-19 https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/c02f6bd0-1477-4c54-97a0-22c004fd9b4a/Screenshot+2025-05-19+at+9.10.07%E2%80%AFAM.png Recipes - Week 2: Cozy Comforts INGREDIENTS (serves 4) 12 mini bell peppers, halved and seeded ½ cup cooked quinoa ¼ cup dried cranberries (no sugar added) 2 tbsp chopped parsley Salt and pepper, to taste INGREDIENTS (serves 8-10) 24 mini bell peppers, halved and seeded 1 cup cooked quinoa ½ cup dried cranberries (no sugar added) 4 tbsp chopped parsley Salt and pepper, to taste DIRECTIONS Preheat oven to 375°F (190°C). In a bowl, mix quinoa, cranberries, parsley, salt, and pepper. Fill bell pepper halves with the mixture and place on a baking sheet. Bake for 10-12 minutes until peppers are softened. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/ab353840-0d44-4ba5-b1f6-e5342636b9c9/Screenshot+2025-05-19+at+9.11.03%E2%80%AFAM.png Recipes - Week 2: Cozy Comforts INGREDIENTS (serves 4) 1 large spaghetti squash, halved and seeds removed 1 lb ground turkey 2 cloves garlic, minced 1 egg Salt and pepper, to taste 2 cups tomato-basil sauce (no sugar added) Fresh basil for garnish INGREDIENTS (serves 8-10) 2 large spaghetti squash, halved and seeds removed 2 lbs ground turkey 4 cloves garlic, minced 2 eggs Salt and pepper, to taste 4 cups tomato-basil sauce (no sugar added) Fresh basil for garnish DIRECTIONS Preheat oven to 400°F (200°C). Place spaghetti squash halves cut-side down on a baking sheet and bake for 35-40 minutes. Meanwhile, mix turkey, garlic, egg, salt, and pepper. Form into small meatballs and cook in a skillet over medium heat until browned. Add tomato-basil sauce to the skillet, cover, and simmer for 15 minutes. Scrape squash with a fork to make "spaghetti" strands and top with turkey meatballs and sauce. Garnish with basil. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/46d131a0-64ab-4b95-a276-daad9fb25160/Screenshot+2025-05-19+at+9.12.46%E2%80%AFAM.png Recipes - Week 2: Cozy Comforts INGREDIENTS (serves 4) 1 cup unsweetened shredded coconut 1/4 cup almond flour 1 egg white 1 tbsp honey Dark chocolate for drizzling INGREDIENTS (serves 8-10) 2 cups unsweetened shredded coconut 1/2 cup almond flour 2 egg whites 2 tbsp honey Dark chocolate for drizzling DIRECTIONS Preheat oven to 325°F (165°C). Mix coconut, almond flour, egg white, and honey. Form small balls and place on a baking sheet. Bake for 10-12 minutes. Drizzle with melted chocolate once cooled. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/ebda2438-32ce-45dc-88ee-fbe0bb9e51dc/Screenshot+2025-05-19+at+9.13.26%E2%80%AFAM.png Recipes - Week 2: Cozy Comforts MOCKTAIL INGREDIENTS (serves 4) ½ cup unsweetened apple cider 1 tbsp fresh lime juice Ginger beer (use a sugar-free version for a mocktail) Ice Cinnamon stick and apple slices for garnish MOCKTAIL INGREDIENTS (serves 8-10) 1 cup unsweetened apple cider 2 tbsp fresh lime juice Ginger beer (use a sugar-free version for a mocktail) Ice Cinnamon stick and apple slices for garnish COCKTAIL INGREDIENTS (serves 4) ½ cup (4 oz) unsweetened apple cider 1 tbsp fresh lime juice 1 cup (8 oz) vodka or bourbon (adjust to taste) 1½ cups (12 oz) ginger beer (sugar-free, if preferred) Ice Cinnamon stick and apple slices for garnish COCKTAIL INGREDIENTS (serves 8-10) 1 cup (8 oz) unsweetened apple cider 2 tbsp fresh lime juice 2 cups (16 oz) vodka or bourbon (adjust to taste) 3 cups (24 oz) ginger beer (sugar-free, if preferred) Ice Cinnamon sticks and apple slices for garnish MOCKTAIL DIRECTIONS Fill a glass with ice. Add apple cider, lime juice, and top with ginger beer. Garnish with a cinnamon stick and apple slices. COCKTAIL DIRECTIONS Fill a pitcher or individual glasses with ice. Mix apple cider, lime juice, and vodka or bourbon in the pitcher. Top with ginger beer, stir gently, and serve with cinnamon sticks and apple slices as garnish. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/dc5fc24a-e03c-4798-9650-34ac15639768/Screenshot+2025-05-19+at+9.14.23%E2%80%AFAM.png Recipes - Week 2: Cozy Comforts INGREDIENTS (serves 4) ½ small butternut squash, cubed and roasted 8 whole-grain crostini slices 1 tbsp fresh sage, chopped 1 tbsp olive oil Salt and pepper, to taste INGREDIENTS (serves 8-10) 1 small butternut squash, cubed and roasted 16 whole-grain crostini slices 2 tbsp fresh sage, chopped 2 tbsp olive oil Salt and pepper, to taste DIRECTIONS Roast butternut squash cubes with olive oil, sage, salt, and pepper at 400°F (200°C) for 20 minutes. Top crostini with roasted squash and serve warm. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/5846d4cc-5db4-47c2-ade5-4ea8c46c131f/Screenshot+2025-05-19+at+9.15.15%E2%80%AFAM.png Recipes - Week 2: Cozy Comforts INGREDIENTS (serves 4) 1 medium sweet potato, cubed 1 can black beans, drained 1 can diced tomatoes 1 onion, diced 2 cloves garlic, minced 1 tbsp chili powder Salt and pepper, to taste INGREDIENTS (serves 8-10) 2 medium sweet potatoes, cubed 2 cans black beans, drained 2 cans diced tomatoes 2 onion, diced 4 cloves garlic, minced 2 tbsp chili powder Salt and pepper, to taste DIRECTIONS Sauté onion and garlic in a pot until translucent. Add sweet potato, black beans, tomatoes, chili powder, salt, and pepper. Simmer for 20-25 minutes until sweet potato is tender. Adjust seasoning and serve. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/4da9da42-3c26-4566-9fd9-140b3a0b27ed/Screenshot+2025-05-19+at+9.15.49%E2%80%AFAM.png Recipes - Week 2: Cozy Comforts INGREDIENTS (serves 4) 1/2 cup almond flour 1 tbsp coconut oil 1/4 cup cream cheese Fresh berries for topping INGREDIENTS (serves 8-10) 1 cup almond flour 2 tbsp coconut oil 1/2 cup cream cheese Fresh berries for topping DIRECTIONS Press almond flour and coconut oil into molds for crust. Fill with cream cheese and top with berries. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/751cf6fe-0f4b-41f4-8064-dd662435f651/Screenshot+2025-05-19+at+9.17.49%E2%80%AFAM.png Recipes - Week 2: Cozy Comforts MOCKTAIL INGREDIENTS (serves 4) 1-inch piece ginger, sliced 1 tsp ground turmeric 2 cups water 1 tbsp lemon juice Stevia or honey, to taste MOCKTAIL INGREDIENTS (serves 8-10) 2-inch piece ginger, sliced 2 tsp ground turmeric 4 cups water 2 tbsp lemon juice Stevia or honey, to taste COCKTAIL INGREDIENTS (serves 4) 1-inch piece ginger, sliced 1 tsp ground turmeric 2 cups water 1 tbsp lemon juice Stevia or honey, to taste ½ cup (4 oz) rum or vodka Ice Lemon slices or ginger slices for garnish COCKTAIL INGREDIENTS (serves 8-10) 2-inch piece ginger, sliced 2 tsp ground turmeric 4 cups water 2 tbsp lemon juice Stevia or honey, to taste 1 cup (8 oz) rum or vodka Ice Lemon slices or ginger slices for garnish MOCKTAIL DIRECTIONS Simmer ginger, turmeric, and water for 10 minutes. Strain, add lemon juice and sweetener to taste. COCKTAIL DIRECTIONS Simmer the ginger, turmeric, and water in a saucepan over medium heat for 10 minutes. Strain the mixture and let it cool. Stir in lemon juice and sweeten with stevia or honey to taste. Add rum or vodka to the mixture and pour into a pitcher or divide among glasses filled with ice. Garnish with lemon slices or ginger slices before serving. https://www.philknowsfood.com/recipes/week-1-thanksgiving-kick-off monthly 0.5 2025-05-19 https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/7dc653d8-9574-4e99-a14c-c6597ea454ff/Screenshot+2025-05-16+at+12.58.54%E2%80%AFPM.png Recipes - Week 1: Thanksgiving Kick-Off INGREDIENTS (serves 4) 1 lb Brussels sprouts, trimmed and halved 2 tbsp olive oil Salt and pepper, to taste ½ cup pomegranate seeds ¼ cup walnuts, chopped and toasted 1 tbsp balsamic glaze (optional) INGREDIENTS (serves 8-10) 2 lbs Brussels sprouts, trimmed and halved 4 tbsp olive oil Salt and pepper, to taste 1 cup pomegranate seeds ½ cup walnuts, chopped and toasted 2 tbsp balsamic glaze (optional) DIRECTIONS Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Arrange on a baking sheet and roast for 20-25 minutes, until tender and caramelized. Remove from oven, sprinkle with pomegranate seeds and walnuts, and drizzle with balsamic glaze, if using. Serve warm. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/b17feb15-de57-4622-96bd-ce3eb3a7effb/Screenshot+2025-05-16+at+1.04.41%E2%80%AFPM.png Recipes - Week 1: Thanksgiving Kick-Off INGREDIENTS (serves 4) TURKEY 1 turkey breast (2-3 lbs) 2 tbsp olive oil 2 cloves garlic, minced 1 tbsp fresh rosemary, chopped 1 tbsp fresh thyme, chopped Salt and pepper, to taste CAULIFLOWER PURÉE 1 large head of cauliflower, cut into florets 2 tbsp butter (or olive oil for dairy-free) 1-2 fresh sage leaves Salt and pepper, to taste INGREDIENTS (serves 8-10) TURKEY 4-5 lbs turkey breast 4 tbsp olive oil 4 cloves garlic, minced 2 tbsp fresh rosemary, chopped 2 tbsp fresh thyme, chopped Salt and pepper, to taste CAULIFLOWER PURÉE 2 large heads of cauliflower, cut into florets 4 tbsp butter (or olive oil for dairy-free) 3-4 fresh sage leaves Salt and pepper, to taste DIRECTIONS - TURKEY Preheat oven to 375°F (190°C). In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, and pepper. Rub mixture all over the turkey breast. Place turkey breast on a baking sheet and roast for 45-60 minutes or until the internal temperature reaches 165°F (74°C). DIRECTIONS - CAULIFLOWER PURÉE While turkey is cooking, steam cauliflower florets until tender, about 10 minutes. Drain cauliflower and blend with butter (or olive oil), sage, salt, and pepper until smooth. Serve turkey with a side of purée. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/c933d47b-44c5-46d1-a37f-5a0138d46caa/Screenshot+2025-05-16+at+1.13.17%E2%80%AFPM.png Recipes - Week 1: Thanksgiving Kick-Off INGREDIENTS (serves 4) 1 cup pumpkin puree 1/2 cup coconut cream 1 tsp pumpkin pie spice 1 tbsp maple syrup INGREDIENTS (serves 8-10) 2 cup pumpkin puree 1 cup coconut cream 2 tsp pumpkin pie spice 2 tbsp maple syrup DIRECTIONS Blend all ingredients until smooth. Chill for 1 hour before serving. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/1908b878-e65e-49ba-8be2-fba33e544240/Screenshot+2025-05-16+at+1.32.20%E2%80%AFPM.png Recipes - Week 1: Thanksgiving Kick-Off INGREDIENTS (serves 4) ½ cup fresh or frozen cranberries 1-inch piece of ginger, peeled and sliced 1-2 tsp honey or stevia/monk fruit (or SWOON), to taste Sparkling water (or club soda) Ice Fresh rosemary or orange slices for garnish INGREDIENTS (serves 8-10) 1 cup fresh or frozen cranberries 2-inch piece of ginger, peeled and sliced 2-3 tsp honey or stevia/monk fruit (Swoon), to taste 4 cups sparkling water (or club soda) Ice Fresh rosemary or orange slices for garnish DIRECTIONS In a small pot, combine cranberries, ginger, and ¼ cup water. Bring to a boil, reduce heat, and simmer for 5-10 minutes until cranberries break down. Strain the cranberry-ginger mixture and add honey to taste. Fill glasses with ice, add 2 tbsp of the cranberry-ginger syrup, and top with sparkling water. Garnish with rosemary or orange slices as desired. NOTE: To make the Cranberry Ginger Fizz a “cocktail”, you can add vodka or gin for a complementary flavor with the cranberry and ginger. For 4 servings: Vodka or Gin: Add ½ cup (4 oz) vodka or gin. For 8-10 servings: Vodka or Gin: Add 1 cup (8 oz) vodka or gin. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/08b860f5-787a-46b9-b17f-d99d37d4a479/Screenshot+2025-05-16+at+1.37.10%E2%80%AFPM.png Recipes - Week 1: Thanksgiving Kick-Off INGREDIENTS (serves 4) 1 medium beet, roasted and peeled 1 cup cooked chickpeas 2 tbsp tahini 2 tbsp lemon juice 1 clove garlic Salt and pepper, to taste Assorted veggie sticks (carrots, celery, cucumber) INGREDIENTS (serves 8-10) 2 medium beets, roasted and peeled 2 cups cooked chickpeas 4 tbsp tahini 4 tbsp lemon juice 2 clove garlic Salt and pepper, to taste Assorted veggie sticks (carrots, celery, cucumber) DIRECTIONS In a blender, combine beet, chickpeas, tahini, lemon juice, garlic, salt, and pepper. Blend until smooth, adding a bit of water if necessary for consistency. Serve with assorted veggie sticks. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/35042817-74e0-434c-a0bb-8937e4485646/Screenshot+2025-05-16+at+1.38.42%E2%80%AFPM.png Recipes - Week 1: Thanksgiving Kick-Off INGREDIENTS (serves 4) 2 acorn squash, halved and seeded 1 cup quinoa, cooked ½ cup dried cranberries (unsweetened) 1 cup kale, chopped 2 tbsp olive oil Salt and pepper, to taste INGREDIENTS (serves 8-10) 4 acorn squash, halved and seeded 2 cups quinoa, cooked 1 cup dried cranberries (unsweetened) 2 cups kale, chopped 4 tbsp olive oil Salt and pepper, to taste DIRECTIONS Preheat oven to 375°F (190°C). Roast acorn squash halves cut-side down for 25-30 minutes. Mix cooked quinoa, cranberries, kale, olive oil, salt, and pepper. Fill squash halves with mixture and bake an additional 10 minutes. https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/087c9037-ff06-4def-a04d-e57a10cf19be/Screenshot+2025-05-16+at+1.40.05%E2%80%AFPM.png Recipes - Week 1: Thanksgiving Kick-Off INGREDIENTS (serves 4) 2 cups unsweetened apple cider 1 cinnamon stick 2 cloves Optional Spirit: 1/2 cup bourbon, spiced rum, or brandy Fresh apple slices for garnish INGREDIENTS (serves 8-10) 4 cups unsweetened apple cider 2 cinnamon sticks 4 cloves Optional Spirit: 1 cup bourbon, spiced rum, or brandy Fresh apple slices for garnish DIRECTIONS In a medium saucepan, combine apple cider, cinnamon sticks, and cloves. Simmer over low heat for 10 minutes to let the spices infuse. Strain the cider into a heatproof pitcher or glasses to remove the cloves and cinnamon. Stir in the chosen spirit (bourbon, spiced rum, or brandy) if making the cocktail. Serve warm in heatproof mugs or glasses, garnished with fresh apple slices. For a fun twist, you can rim the glasses with cinnamon sugar. https://www.philknowsfood.com/recipes/roasted-root-vegetable-and-lentil-salad monthly 0.5 2025-05-16 https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/1747418021474-DVWJ5R55KSNF8RFHZG2J/Screenshot+2025-05-16+at+12.53.28%E2%80%AFPM.png Recipes - Roasted Root Vegetable and Lentil Salad - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.philknowsfood.com/recipes/garlic-salmon-with-sauted-kale-and-roasted-sweet-potatoes monthly 0.5 2025-05-16 https://images.squarespace-cdn.com/content/v1/67ab96b832501830b4f7e881/1747417879979-6VESKN7EM753Z2WLT9XM/Screenshot+2025-05-16+at+12.51.08%E2%80%AFPM.png Recipes - Garlic Salmon with Sautéed Kale and Roasted Sweet Potatoes - Make it stand out Whatever it is, the way you tell your story online can make all the difference. 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