Combine the OatNog, rum, and cognac in a pitcher.

Pour into glasses and top with a pinch of ground nutmeg and cinnamon!

Preheat oven to 300 degrees F, line a small rimmed baking sheet with parchment paper.

Add melted butter to a bowl and stir in herbs, maple, salt, and pepper. Add the nuts and toss thoroughly.

Pour onto baking sheet and spread evenly, toasting for 10 minutes. Stir and then toast another 5-10 minutes until golden. Let fully cool.

Add ricotta to a bowl. Add 1/2 chopped cooled nuts and mix. Fill each date with 1 heaping teaspoon of the mixture, overflowing the top of the date. Place on a service place, sprinkle with remaining nuts and serve at room temp.

2 tsp olive oil

1 onion, diced

2 large carrots, peeled and diced

4 cloves garlic, minced

1lb organic, grass-fed ground beef

1 28 oz can diced tomatoes

1/2 cup red wine

1 can tomato paste

2 tsp oregano

1 tsp thyme

Pinch of red pepper flakes

1 bay leaf

Salt and pepper

2 tbsp chopped fresh basil + extra to top

Shredded parmesan

1 spaghetti squash

1 tsp olive oil

Preheat the oven to 425 degrees and line a baking sheet with parchment paper for the squash.

To make the sauce, heat the oil in a large saucepan over medium heat and add onion. Cook for about 10 minutes until soft. Add carrots and cook for another 2 minutes; then add the garlic and ground beef to the pot with a little salt and pepper. Brown the beef on all sides, stirring constantly and breaking it up into smaller pieces. Once the meat is browned, drain any excess fat, then add the wine to deglaze the pan and stir until it is mostly evaporated.

Add the cans of diced tomatoes, tomato paste, and all spices. Bring the mixture to a boil, then turn down the heat, cover and simmer for 45 minutes to an hour, until thickened. Add more salt and pepper as needed to taste. In the last minute of cooking, stir in 2 tbsp of the chopped basil

While the sauce is simmering, wash the spaghetti squash and slice it in half lengthwise. Scoop out the seeds, then rub the cut sides of the squash with olive oil and place the two halves facedown on the baking sheet. Roast the squash in the oven for about 45 minutes to an hour until the flesh starts to come apart easily with a fork. When the squash is done, flip it over and scrape the insides with a fork creating your “noodles,” and set them aside in a bowl.

To serve, add about 3/4 cup of spaghetti squash to each bowl, and top with a scoop of bolognese sauce. Top with a little shredded parmesan and basil. Enjoy!