Procedure

1. Place cutting board on counter, gather all vegetables, preheat oven to 425 degrees F,  while preheating begin preparing vegetables.
2. Take beets, cover in warm water, with a small pairing knife, scrape the skin of the beet  to clean excess dirt, once clean, rinse, then remove the root to keep flavor clean. Cut beets  in ¼ and place in foil, toss with 20% of the oil, salt, and pepper, wrap tight in foil, place on  sheet tray in oven, cook 1 hour or until you can poke a knife or toothpick in with little to no  resistance. Once finished, Peel Skin Off while warm, place in glass bowl, toss with red wine  vinegar, set aside to cool. 
3. Take remaining root vegetables except watermelon radish, cut into ¼ “slices across to  make planks, toss in remaining oil, salt, and pepper, place in pyrex dish and roast in oven for  45-60 minutes until same tenderness as the beets. Remove from oven and place in cooler  to chill.
4. While cooling down, cut beet ¼ in half again to make smaller chunks, place back in glass  bowl and toss with 20% of vinaigrette, set aside.
5. Once cool, cut remaining vegetables into different shapes and sizes, have fun with it  there are no rules on how to cut, dice, make oblique (little Triangles), cut into smaller strips,  Once cooled and cut, gather all root vegetables together, place equal parts lettuce mix on  plates or bowls, arrange root vegetables on lettuce how you would like, shave the  watermelon radish on top and finish with the shaved cheese. Place cranberry vinaigrette on  the side and dress when you are ready to eat. 
6. Place crostini in a Ziploc bag, smash to a crumb consistency, top the salad last minute.
7. Place cranberry balsamic on the side and dress as you would like, please enjoy.

Procedure

1. Preheat Grill to as high as it goes, if charcoal, a full chimney and if you have  some wood chips, add those for 5 minutes to the top of the burnt down charcoal. Preheat oven to 425 degrees.
2. Take ½ oil and rub each bok choy, season with ½ the salt, and 25% of the  togarashi evenly among the 4 quarters, set aside. Take carrots and season with the  remaining oil, salt, and another 25% of the togarashi, set aside. 
3. Once grill has preheated and is ready, make sure the grates are clean and hot,  place carrots and bok choy face sides down and grill 2 minutes, begin to check for color,  you want good char color before flipping to other sides, once char color is good, flip and  continue grilling, grill to the color of your liking, probably about 3-4 minutes each side.
4. Drizzle honey with spoon evenly over all carrots and bok choy, continue turning  to caramelize the honey just a bit and pull out some sweetness. 
5. Once the color has reached your liking, I grill them decently dark, place them on  tray and wrap the tray with plastic wrap to keep warm and continue cooking the  vegetables through. Carrots should be tender with a bit of tooth to them, bok choy  should be tender but still some crunch in the ribs of the vegetable. 
6. While vegetables are resting wrapped, toast cashews in a 425-degree oven for  about 5-7 minutes, once golden brown, remove and let cool 5 minutes. Once cool place  in Ziploc bag and crush to pebble size. 
7. Unwrap the vegetables, place in oven for 2 minutes to heat through.
8. Place cashew butter down the center of large plate, pull carrots and bok choy,  place on plate with a towel, then arrange in an abstract way on top of the cashew  butter. Zest and juice the lime over top of the vegetables. 
9. Top evenly with the carrot ginger dressing, chopped kimchi, then sprinkle the  cashews and remaining togarashi, then finish with the picked cilantro, please enjoy.

Procedure

1. Fill medium saucepot with cold water and 2 ½ Tablespoons Salt, Bring to a boil.
2. While water begins to boil, gather a large sauté pan, place on high heat, add avocado  oil, when shimmering, add mushrooms, cook on high heat, with ample space in between to  not sweat, toss them around, get color on as much as you can, remove from pan, place on  plate lined with paper towels to catch some grease.
3. Add Onions, garlic, butter, and remaining salt, reduce heat to medium, stir vigorously so  all oil, garlic, and onions are combined well. Cook on medium heat, about 2 minutes until  onions begin to release moisture, reduce heat to medium low, cover if you have a lid, if not  place a piece of parchment paper directly on top of the onions so they can sweat. Cook for  about 5-7 minutes until begins to look translucent. 
4. Increase the heat to medium high, add white wine, cook 3-5 minutes until the wine has  reduced by half. Once wine has reduced, add Mushroom Ragout, roasted mushrooms, black  pepper and cook 2-3 minutes on medium high stirring consistently. 
5. Once Water is boiling add bucatini, cook 3-4 minutes until al dente (Tender but still a  little Bite), strain reserving pasta water, add bucatini to sauté pan with ragout, toss  vigorously to incorporate, if it has thickened up a bit, add some of the pasta water. 6. Once creamy and incorporated, add lemon zest, juice, parsley, and ½ of the  parmesan. Cook 1 minute to melt cheese. Turn heat off and place 4 equal portions in  bowls, using a micro plane or fine shredder, shred the remaining parmesan on top, please  enjoy.

Procedure

1. Procedure Place avocado oil in medium saucepot, place heat on medium high, when oil begins to  shimmer across the bottom add onions, ginger, carrots, and turmeric.
2. Cook on medium high heat for 5 to 6 minutes stirring constantly, once lightly  caramelized, add garlic, salt and pepper, cook another 5 minutes.
3. Add Remaining ingredients, bring to a boil, reduce heat to medium low, stirring  constantly to prevent sticking, cook for 30-40 minutes until carrots and ginger are tender.
4. Once everything is tender, place in high-speed blender, blend on high for 30 seconds,  once smooth, strain through a fine mesh strainer into a container and enjoy immediately or  cool in refrigerator.