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.
Cook pasta per instructions. Reserve 1 1/2 c of the cooking water; set aside and keep warm. Combine marinara sauce half of the basil, garlic and pepper flakes. Bring to a simmer over medium heat; cook 10-12 minutes, stirring occasionally.
Combine bread crumbs with olive oil; mix well. Preheat broiler on HIGH. Add cooked pasta and reserved water to sauce; toss to coat. Place in a broiler proof pan/skillet. Sprinkle evenly with cheese and top with bread crumbs. Place skillet as close as possible to heating element. Broil 5-7 minutes or until cheese is melted and bread crumbs are golden brown. Sprinkle with remaining basil; serve immediately.
Bring salted water to a boil. Cook pasta according to package directions. Meanwhile, chop cilantro, reserve 3 Tbsp for garnish. Drain pasta toss with remaining cilantro. Add oil to skillet; heat over medium-high. Combine shrimp, garlic and seasoning; toss to coat. Arrange shrimp in a single layer over bottom of skillet; cook 2-3 minutes or until browned on one side and edges are pink. Remove skillet from heat and turn shrimp over; let stand 1-2 minutes or until centers of shrimp are opaque. Remove shrimp from skillet set aside and keep warm.
Add wine to same skillet. Cook on medium-high heat 3-4 minutes or until wine is reduced by half, stirring to loosen browned bits. Add Butter Olive Oil, broth and salt cook 2-3 minutes or until heated through. Drizzle pasta with sauce top with shrimp garnish with cilantro.
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.
For Sauce: Combine vinegar, juice and 1 Tbsp oil until well blended. Slice pork lengthwise; cut each half crosswise into 1/4 inch pieces. Sprinkle pork with salt and pepper. Heat remaining oil over medium high heat. Add pork and cook 2-3 minutes per side. Stir in 1/2 c sauce and cook 1-2 minutes stirring constantly.
For Salad: slice strawberries, cucumber and onion. Cut carrots into julienne slices. Combine with spinach. Plate and top with pork and sauce.
Measure all the ingredients. Blend all ingredients. Taste; add more honey if needed. The amount of honey can also be lessened from the start if you like a really strong vinegar taste. Sugar can be substituted for honey-start with 1 Tbl. Add the olive oil and blend well again.
Twist: Any type of lettuce and vegetable combinations pair wonderfully. Goes well with chicken or fish.
Slice the butternut squash in half lengthwise. On parchment paper or directly in to a non-stick baking pan, place the squash cut side down. Roast for 30 minutes or until the squash is easily pierced with the tip of a knife. Allow the squash to cool to room temperature.
Meanwhile, heat 3 tablespoons of butter in a saute pan. Add the sage leaves and sliced shallots. Saute slowly over medium low heat until the shallots are golden brown and sage leaves are crisp.
Scoop out the butternut squash flesh discarding the shell.
In the bowl of a food processor, combine the squash, goat cheese, butter - shallot - sage leave mixture. Pulse until well combined and you don't see any large pieces of shallot or sage. Season the mixture with salt and pepper and refrigerate covered.
Sage Brown Butter Sauce
Using a large saute pan over low heat, melt the butter. Add the sliced shallots and sage leaves to the butter and allow the butter to slowly brown the shallots and crisp the sage leaves. This process should take around 20 minutes and will also brown the butter so watch it carefully to ensure that it doesn't get too dark or burn.
Fill, Cook and Serve Ravioli
Over high heat, start a large pot of salted water to boil.
Drop tablespoons of the butternut filling on each square of wonton wrappers. Around each mound of filling, moisten the pasta dough with a little water. Place another wonton wrapper on top of mound, pinch or cut the raviolis in to desired shape using a sharp knife or a fluted pastry wheel.
Make sure the edges of each ravioli are sealed well before dropping them in to the pot of boiling water. Drop the raviolis in to the boiling water for around a minute each. Gently scoop them out, draining well and place in to a serving bowl.
When all the raviolis are cooked, pour the warm brown butter sauce over the top and serve immediately.
