Dry wing pieces with paper towels to remove excess liquid.

Preheat oven to 375 degrees. Drain chicken and discard marinade. Arrange chicken skin side down in a single layer in a baking pan. Bake for 35 minutes. Turn chicken and bake another 25 to 30 minutes until chicken is cooked throughout.

Preheat a large sauté pan over medium-high heat. Add butter and oil and allow to melt. Now add shrimp, Florida Citrus Sea salt blend, and garlic; stir to coat shrimp.

Carefully add white wine and stock. Bring to a boil and reduce heat to low and simmer for 1-2 minutes.

In a medium skillet, preheat oil. Add onion and cook for about 4 to 5 minutes, until softened. Add mushrooms and cook for about 6 to 8 minutes, until all their liquid has been released. Transfer to a bowl and let cool.

Into same pan, add walnuts and cook for about 4 to 5 minutes, stirring frequently until walnuts start to brown. Remove from heat and let cool.

Meanwhile, in a sheet pan lined with a few paper towels, place black beans in a single layer. Place another paper towel on top and press lightly to remove most of the liquid.

In a food processor, place mushroom mixture, toasted walnuts, black beans, brown rice, panko, Umami Blend, garlic powder, black pepper and salt. Pulse a few times until well combined but leaving some chunkiness. Taste and season with more salt if desired.

Divide mixture into 5 patties.

For grilling, heat grill to medium high and place patties on lightly greased aluminum foil. Grill for 6 to 8 minutes per side. For baking, place patties on a baking pan lined with parchment paper and bake at 350 degrees for 10 minutes per side, or until desired texture is reached. For stove-top cooking, lightly coat a skillet with avocado oil and cook, turning halfway through, to desired doneness.

Lightly brush insides of buns with oil, place face-down on grill or skillet and toast lightly. Place veggie burgers on buns and finish with your favorite toppings.

In a medium-size pot, bring water to a boil. Add couscous and 1/2 teaspoon salt. Cover pot and allow to simmer, stirring continuously, for 8 to 10 minutes, until water is fully evaporated.

Add parsley, chives, olive oil, lemon juice and a pinch of salt. Stir until well combined, then remove from heat and set aside.

Rinse scallops with cold water and pat dry with a paper towel.

In a small bowl, combine smoked paprika and remaining 1/2 teaspoon salt. Roll scallops in seasoning until well coated.

In a skillet over medium-high heat, heat grapeseed oil. Once the oil is very hot, add the scallops (*they should sizzle immediately). Reduce heat to medium-high and sear for about 2 1/2 minutes, until a golden crust forms. Flip with a spatula or tongs and cook on the other side for about 2 more minutes.

Serve scallops over couscous and garnish with chives.

If desired, substitute any other cooking oil with a high smoke point for the grapeseed oil.

Heat a heavy skillet over medium-high heat. Add diced chicken, oil and pepper flakes. Stir until heated. Add spices. Stir for about 30 seconds. Add honey, stir for about 30 seconds. Add salsa, stir to combine. Add raisins, stir to combine.

Reduce heat to low, simmer for 5 to 15 minutes.

For a hearty appetizer, serve with baked pita bread.

Preheat your oven to 375 degrees.

In a medium bowl combine the tomato sauce, brown sugar, honey, lemon juice, molasses, Worcestershire sauce, yellow mustard, oregano, chili powder and cayenne pepper. Stir until thoroughly combined.

In a large oven-safe skillet over medium heat add the tablespoon of olive oil. Once hot, add in the diced onion and sauté until translucent. Add the minced garlic and cook for 1 minute.

Add in the cocktail sausages and cook for 5 minutes.

Pour the sauce over top, stir and place into a preheated oven for 30-40 minutes, stirring occasionally.

Serve warm.

Crock pot method In a small skillet, saute onion and garlic in olive oil as described above. Instead of transferring to the oven, combine onion/garlic mixture, cocktail sausages and sauce in a crock pot on high heat for 1 hour, stirring occasionally. Reduce heat to low and serve.

Preheat oven to 325 degrees.

Season all sides of the ribs generously with salt and pepper.

In a dutch oven over medium-high heat, heat the oil. Add ribs until brown on all sides, then move to a plate.

Add beef stock, just enough to barely cover the vegetables. Bring to a simmer, cover and place in the over.

Cook 2 1/2 to 3 hours, until the beef is fork-tender. 1 to 1/2 hours into cooking, add potatoes, if desired.

Remove the ribs and carrots and place on a serving platter. Cover with foil to retain warmth.

Strain liquid and skim off fat. Into a saucepan over medium-high heat, pour liquid to reduce slightly. Pour over the ribs and garnish with cilantro, mint and Thai basil. Serve warm.