1. Trim the ends off the green beans and rinse well.
2. Add the beans to a large skillet and pour in about 1 inch of water.
3. Bring to a simmer, cover, and cook for 5 minutes.
4. Drain the water and set the beans aside.
5. Return the skillet to the stove over medium heat and add the butter, lemon juice, and minced garlic. Cook for 2–3 minutes, or until the garlic is fragrant.
6. Add the green beans back to the skillet and toss to coat in the garlic butter.
7. Continue cooking for 2–5 minutes, or until the beans reach your preferred tenderness.
8. Season with salt and pepper to taste and serve warm.
   

1. Peel the potatoes and cut them into evenly sized chunks.
2. Add the potatoes to a large pot and cover with cold water by about an inch. Season generously with salt.
3. Bring to a boil, then reduce the heat and simmer 12–15 minutes, or until the potatoes are fork-tender.
4. While the potatoes cook, heat the milk, melted butter, and minced garlic in a small saucepan over low heat until warm. This helps infuse the garlic and keeps your potatoes from cooling down.
5. Drain the potatoes well. Using a ricer (or potato masher), mash the potatoes directly back into the warm pot.
   Pour in the warm milk-garlic-butter mixture and gently fold until creamy. Add more milk as needed to reach your desired consistency.
6. Season with salt and pepper to taste.
7. Transfer to a serving bowl and garnish with chopped parsley.

1. Heat oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. Cut the baguette into 1-inch cubes. If the bread isn’t stale, spread the cubes on the baking sheet and bake for 5–7 minutes to dry them out slightly.
3. Heat a skillet over medium heat. Add a small pat of butter or spray with avocado oil, then cook the celery, onion, and chopped garlic for 5–6 minutes, or until softened. Set aside to cool slightly.
4. In a large bowl, whisk the eggs.
   Add the diced apple, garlic powder, onion powder, melted butter, chicken broth, and the cooked celery–onion–garlic mixture.
5. Stir to combine.
6. Add the bread cubes to the bowl and gently toss until coated and beginning to soak up the liquid. Let sit for 5 minutes.
7. Pour the stuffing mixture onto the prepared baking sheet and spread into an even layer.
8. Bake for 35–40 minutes, or until the top is golden and the edges are crispy.
9. Cool for a few minutes before serving.

Heat oven to 350°F.

Make the crust:
In a medium bowl, whisk together the flour, butter, sugar, and salt. Using your fingers, press the butter into the flour.
Add the water and mix until a dough forms. If it feels too dry, add a teaspoon of water at a time until it comes together.
Turn the dough onto a floured surface and knead gently 1–2 minutes. Divide the dough into four sections.
Roll the dough out to about ⅛-inch thickness and place in a mini pie tin.
Lightly spray the muffin tin with nonstick spray and press the dough circles into the wells, forming mini pie shells. Set aside.
Make the filling:
In a bowl, whisk together the pumpkin purée, sweetened condensed milk, egg, salt, and pumpkin pie spice (or cinnamon) until smooth.
Assemble & bake:
Spoon the filling evenly into the prepared pie shells, filling each about ¾ full.
Bake for 25–30 minutes, or until the centers are set and the crust is lightly golden.
Let the pies cool in the pan for 10 minutes before gently removing. Cool completely on a wire rack.