to 4 stalks celery, chopped

INGREDIENTS • 8 to 10 cups bread cubes • 2 tbsp extra virgin olive oil (EVOO) or butter, plus ¼ cup (optional) • 1 large onion, chopped • 3 to 4 stalks celery, chopped • 6 cups curly kale, stems removed and sliced into ribbons

• ½ cup flat leaf parsley, chopped • 1 cup Dolce K Olive & Fruit Mix (from Whole

Foods Market Mediterranean Bar) drained and coarsely chopped • 1 ½ cups vegetable broth

DIRECTIONS Spread bread cubes on a rimmed baking sheet and bake at 275° F. Stir every 10 minutes until bread is crisp and mostly dry. Let cool and transfer dried bread cubes to a large bowl. Bread may be prepped a day ahead. Add 2 tbsp. EVOO or butter to a large skillet on medium low. Add chopped onion and celery, with a generous pinch of salt, and sauté until slightly softened. Add sliced kale and cook until it wilts. Vegetable mixture may be prepped a day ahead. Add vegetable mixture to bowl with bread. Add chopped Dolce K Olive & Fruit Mix and chopped parsley. Mix to combine and add salt and pepper to taste. Add broth and toss; there should be a small pool at the bottom of the bowl. Let sit for a few minutes and toss again. Heat oven to 375° F. Lightly grease 9 x 13 baking dish with oil or cooking spray, and transfer bread mixture. Drizzle with more EVOO if desired, up to ¼ cup. Cover with foil and bake 20 minutes. Remove foil and continue to bake another 45 minutes, or until broth is fully absorbed and top is crispy.

INGREDIENTS • 1 lb green beans, washed and trimmed • 1 package sliced portobello mushrooms • 1 medium yellow onion, sliced • 2 tbsp extra virgin olive oil (EVOO) • 1 ½ cup Dolce K Olive & Fruit Mix (from

Whole Foods Market Mediterranean Bar), with marinade

• 4 oz shredded Comté cheese (optional) DIRECTIONS Blanch green beans in salted boiling water for 2 minutes until bright green, then transfer to a bowl of ice water. Drain and pat dry. Sauté sliced onion in EVOO until softened. Add mushrooms and cook until slightly softened. Add blanched beans and Dolce K Olive & Fruit Mix. Cook until marinade reduces slightly. Top with shredded Comté if desired.

INGREDIENTS • 4 sweet potatoes or 2 medium winter squash, cut into 1" cubes • 2 cups Dolce K Olive & Fruit Mix (from

Whole Foods Market Mediterranean Bar), with marinade

• 2 tbsp extra virgin olive oil (EVOO) • 2 tbsp honey • Cayenne pepper (optional) DIRECTIONS Preheat oven to 375° F. Coarsely chop Dolce K Olive & Fruit Mix and combine in a large mixing bowl with EVOO and honey. Toss cubed sweet potatoes/ squash to coat with the mixture. Line a rimmed baking sheet with parchment and spread the cubes into a single layer. Season with salt, pepper and cayenne (if desired). Roast for 30 minutes or until tender.