Preheat oven to 350 degrees. Cut the pumpkins in half lengthwise and remove all seeds. Use a potato peeler to remove pumpkin skins. Using a very sharp knife, cut pumpkins into 1/4 - 1/2-inch-thick strips to resemble french fries. Using the garlic, onion powder, cayenne pepper and olive oil, coat the pumpkin strips by tossing in a bowl until well coated. Arrange the fries in a single layer on a cookie sheet lined with parchment paper. Bake for 30 minutes or until the pumpkin is soft.

Mix everything up in a medium sized bowl, making sure to toss the pork chops with all of the ingredients. Warm the cast iron skillet or other heavy bottom pan. Dump everything in the pan and cook until the pork chops are glazed and have reached 145F internally. Serve them with roasted sweet potatoes and roasted broccoli.

Brown ground chicken until fully cooked, place in crock (or brown ahead of time and store in fridge until ready to assemble). Add remaining ingredients except for Blue Cheese, Honey & Shallot Spread and crumbled blue cheese and give it all a stir to combine. Add Blue Cheese, Honey & Shallot Spread on the top and cover.

Preheat oven to 350 degrees. Put the chicken in a large bowl. Add the olive oil, season with salt and pepper, add the jar of Saigon Street Sauce and toss to coat. After the chicken is coated, add the bok choy and mushrooms and toss carefu

Ingredients:

Fritters:

1 (15 oz.) container whole milk ricotta

1 cup shredded smoked gouda

1 cup shredded mozzarella

1 cup flour

3 eggs, lightly beaten

2 cups seasoned breadcrumbs

canola oil, for frying

Dipping Sauce

1 jar of Bellisari’s Blistered Jalapeno & Fig Sauce (warmed for dipping)

For the fritters:

Combine the cheeses in a large mixing bowl. Mix well. Scoop approximately 1 tablespoon of the mixture into hand and roll gently into a ball. Place on a parchment-lined baking sheet. Repeat with remaining filling. Once all fritters are formed, place the tray in the freezer for at least 30 minutes.

Remove from tray and dredge each fritter in the flour, then the eggs, and finally the breadcrumbs. Repeat with all fritters and return to the baking sheet. Freeze for at least 30 minutes (frozen fritters can be stored in plastic bags and fried whenever you need them).