Heat the waffle maker. Meanwhile add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.
Grease the hot waffle iron well. Add 1/3 cup for each waffle. Cook until golden brown on the inside, about 5 minutes per waffle. Serve with a dollop of sour cream, additional scallions, and hot sauce, if desired.
Heat a heavy-duty 12" saute pan, add the olive oil. Add the shallot and saute over medium until translucent. Add the mushrooms and Brussels sprouts and saute over medium-high heat until the mushrooms and Brussels sprouts begin to caramelize (about 6 minutes). Add the 2 tablespoons of pomegranate balsamic to the pan stirring and scraping to deglaze it. (Make sure to scrape up the browned bits of mushroom and shallot at the bottom while evenly coating the Brussels sprouts). Season with salt and pepper to taste. Serve immediately.
Preheat oven to 375º. On a large sheet pan, toss together the diced sweet potato with olive oil, 1/2 tsp salt and 1/4 tsp pepper. bake sweet potato until fork tender, allow to cool.
Layer ingredients starting with your salad greens
Dressing
Place balsamic in a small bowl and slowly whisk in the olive oil. this dressing will keep in a mason jar for up to 3 months. in the refrigerator. Remember olive oil will solidify so you will need to let it sit out about 10 minutes before serving.
Combine fruit portions of the salad in a large bowl. In a separate small bowl, whisk together the balsamic and oil. Pour the dressing over the salad and gently toss to coat. Serve immediately.
Preheat oven to 350º. Lightly grease a baking sheet. Place spaghetti squash cut sides down on the baking sheet. Bake until you can poke a sharp knife into the squash with little resistance, about 35-45 minutes. Remove squash from oven and set aside to cool.
Heat oil in skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 30 seconds. Stir in the tomatoes and cook briefly, about 1 minute. You only want to warm the tomatoes.
Use a large for to shred the spaghetti from the squash and place the strands in a large bowl. Toss with the sauteed vegetables, feta cheese, olives and seasonings. Add salt and pepper to taste. Serve Warm
Preheat oven to 375º. Drain, rinse and pat dry chickpeas. spread on a baking sheet lined with parchment paper.
Roast chickpeas in oven 45-50 minutes or until crunchy through.
Mix the olive oi, maple syrup and seasoning in a small bowl. Once chickpeas are crunchy, remove from oven. toss with mixture. Place chickpeas back onto baking sheet and cook for additional 10-15 minutes to caramelize.
Preheat oven to 450º cut potatoes in half lengthwise; cut each half lengthwise into 1 inch wide wedges.
Place potatoes in a large bowl; toss with oil, press garlic, sprinkle with seasoning; toss to coat evenly. Spread potatoes in a single layer and roast 12-15 minutes and turn potatoes, drizzle with balsamic and roast additional 12-15 minutes or until golden brown and crisp-tender.
