Heat the olive oil in a skillet over medium heat. Add the shallots and sauté for 3–5 minutes, until softened.

Stir in the fig jam, clementine juice, and bone broth. Cook gently for 1–2 minutes, stirring until combined.

Season the chicken breasts with salt and pepper and place them in the slow cooker.

Spoon the warm fig-shallot sauce over the chicken. Arrange the clementine slices and rosemary sprigs on top.

Cover and cook on low for approximately 6 hours, checking earlier if your slow cooker runs hot. The chicken is ready when a thermometer inserted into the thickest part, away from the bone, reaches 165°F.

Remove the rosemary stems. Serve the chicken with the shallots, clementine slices, and sauce spooned over the top.

Cook the rice. Rinse the red rice and cook according to package directions until tender, usually 35–45 minutes. Let stand for 5 minutes, then fluff with a fork.

Make the vinaigrette. Whisk together the orange juice, zest, vinegar, Dijon and honey, if using. Slowly whisk in the olive oil until combined. Season with salt and pepper.

Season the shrimp. Pat the shrimp dry, then toss with the olive oil, garlic, salt and pepper. Keep refrigerated while you preheat the grill or grill pan to medium-high.

Grill. Thread the shrimp onto metal skewers or place directly on a grill pan. Cook for approximately 2–3 minutes per side, depending on size, until opaque throughout and just firm.

Assemble. Toss the warm rice with half the vinaigrette and most of the basil. Divide among four plates and top with shrimp. Drizzle with the remaining dressing and scatter the remaining basil over the top.

Cook on LOW for approximately 6-7 hours, or until the chicken reaches 165°F internally.

Shred with two forks and allow to cool slightly.

Reserve a little cooking liquid to keep the chicken moist.

Cook brown rice according to package instructions. Measure 1½ cups cooked rice and allow to cool before adding to the salad.

Finely chop the kale, shred both cabbages, and julienne the carrots.

Massage the kale with a small squeeze of lime juice for about 30 seconds to soften its texture.

Combine the kale, cabbage, carrots, brown rice, and shredded chicken in a large bowl.

Toss with the peanut-lime dressing.

Divide into four servings and garnish with scallions, cilantro, chopped peanuts, and fresh lime.

Air-fry: Arrange in a single layer in a preheated air fryer at 400°F. Cook for 12–16 minutes, shaking halfway through, until golden and crisp. Work in batches if needed.

Mix the sauce: Whisk all sauce ingredients together until the arrowroot dissolves.

Brown the mushrooms: Heat the remaining teaspoon of avocado oil in a large skillet or wok over medium-high heat. Add mushrooms and cook for 4–5 minutes, stirring occasionally.

Cook the vegetables: Add garlic and ginger; stir for 30 seconds. Add the cabbage’s thicker white pieces and snow peas; cook for 2 minutes. Add the leafy cabbage and cook for another 1–2 minutes, keeping the vegetables slightly crisp.

Add sauce: Whisk the sauce again, pour into the skillet, and toss for 1–2 minutes until lightly thickened.

Finish: Gently fold in the tofu just before serving, or place it on top to preserve its crispness. Sprinkle with peanuts, green onions, and black sesame seeds. Add lime juice if desired.

Roast the sweet potatoes. Preheat the oven to 425°F. Toss the sweet potatoes with olive oil, smoked paprika and ¼ teaspoon salt. Spread on a parchment-lined sheet pan. Roast for 25–35 minutes, tossing halfway through.

Hydrate the flax. Mix the ground flaxseed with 3 tablespoons water. Let stand for 5 minutes to thicken.

Prepare the meatballs. Combine the hydrated flax, breadcrumbs, egg, feta, garlic, parsley, oregano, salt and pepper. Add the ground chicken and mix gently until just combined.

Shape and bake. Form into 16 meatballs and arrange on a separate parchment-lined sheet pan. Bake for 15–20 minutes, until the centers reach 165°F on a food thermometer.

Steam the kale. Steam over simmering water for 4–6 minutes, until tender. Drain well.

Assemble the bowls. Divide the kale and roasted sweet potatoes among four bowls. Add four meatballs per bowl, then the tomatoes, scallions and pickled red onions.

Finish with sauce and crunch. Thin the Yum Yum Sauce with water if desired. Drizzle each bowl with 1 tablespoon sauce and sprinkle with 1 tablespoon crispy shallots just before serving.