Ingredients 1 tablespoon light-colored raw honey 1 tablespoon coarse-grain mustard ½ teaspoon white wine vinegar Fine sea salt and freshly ground black pepper One (2-pound) salmon fillet, pin bones removed 2½ cups peeled, seeded, and cubed butternut squash 12 ounces Brussels sprouts, trimmed and halved 2 cups cherry tomatoes 2 tablespoons avocado oil or melted ghee ½ teaspoon freshly squeezed lemon juice ¼ teaspoon garlic powder ¼ teaspoon onion powder ¾ teaspoon dried oregan

Ingredients 16 large sea scallops (about 1½ lb or 680g) Kosher salt 2 tablespoons olive oil 2 garlic cloves, smashed and peeled 2 teaspoons grated lime zest plus 2 tablespoons fresh lime juice 3 tablespoons unsalted butter Kernels from 2 ears of corn 1 cup (170g) cherry tomatoes, sliced 3 tablespoons chopped fresh chives Get Ingredients Directions 1. Rinse the scallops under cold water. Pat dry with paper towels until they are completely dry. Season both sides of the scallops