Seal tightly and set aside for 4 weeks. After 4 weeks, use your vanilla sugar in a variety of recipes.

Notes:
• To make your own powdered vanilla sugar, simply blend granulated vanilla sugar in a blender for 30–60 seconds.
• You can use both vanilla bean pods and seeds to make vanilla sugar. However, we like to use the seeds to make ice cream or other sweets, and use the spent pods to make vanilla sugar.

After 10 minutes, drain the water and season shrimp with smoked paprika. Bake for 1 hour at 150ºF. Once it is cooked, the shrimp will have a dry texture. Once shrimp has cooled, place in a blender and blend until powdered.

This recipe makes up to 30 grams of dried shrimp powder. You can preserve it in the freezer to keep it fresh.

Stir in Parmesan cheese. Pour over large unbaked pizza dough or 2 medium pizzas. May also use as a dipping sauce.

(Note: The Instant Pot will take a while to warm up, so the total time is closer to 20 minutes.)

Once finished, cover your hand with an oven mitt and switch the steam release to Venting or Quick Release. If the applesauce sputters out, return to Sealing and try again after several minutes. When the pressure has released, remove the lid.

Add vanilla bean paste and puree with an immersion blender. When cool, store in jars in the refrigerator for about 10–14 days. The applesauce can be frozen for up to 2 months. Tip: Measure out 1-2 cup portions into freezer baggies. Lie flat to freeze.

Instant Pots may vary. Consult your manual for specific instructions on operation.

Bring to a simmer and simmer for 15–20 minutes, or until sauce is reduced and thickened. Remove from heat and cool until warm. Puree in a blender until completely smooth.

Bring to a simmer and simmer for 5–10 minutes, or until thickened. Add salt to taste.

Pulse graham crackers in a food processor until crumbs are fine and even. Add kosher salt, pulse to combine. Drizzle in melted butter or margarine while pulsing to evenly distribute.

Pour graham cracker crumble into prepared pan. Gently smooth until even, then begin to press crust into a flat even layer. Start in the center and work your way out. You can also press some of the crumbs up the side of the pie plate if desired.

Bake crust at 350ºF for 7 minutes to set it. Cool crust. Add your filling and bake again. If you are not baking a second time, bake for 10 minutes instead for a fully baked crust.

Cut red peppers in half from the stem side down. Remove seeds and membranes and place cut side down on baking sheet covered with parchment paper. Place in the oven and roast for 15–20 minutes or until blistered and black.

Place in bowl covered with plastic wrap for 30 minutes. Pinch some of the skin and pull up on it. Once there is a break in the skin it will peel easily. Discard the peels, cut roasted red peppers in half. Store in airtight container with olive oil drizzled over the peppers.

Remove the outer leaves of your cabbage and any that are damaged. Discard. Cut out the core and rinse the cabbage well, allowing the water to flow between the cabbage leaves. Drain well.

Reserve 1 outer leaf. Thinly shred the remaining cabbage with a knife or food processor. Place in a large bowl. Sprinkle the calculated amount of salt over the cabbage and toss well. Let sit for 15 minutes.

Massage the cabbage with your hands for 5 minutes. The cabbage should release a good amount of liquid during this time.

Pack the cabbage firmly into a very clean glass quart jar. Pour the liquid that was released during kneading on top. Cut a circle the same diameter as your jar out of the reserved cabbage leaf. Place it on top of the packed-down cabbage. Place a weight on top of the cabbage to ensure that it stays under the brine. If the brine doesn’t completely cover the cabbage and weight, top off with a 2% solution of salt water (1 teaspoon salt per cup of water).

Screw a plastic lid onto the jar. Place the jar in a rimmed pan (to catch any overflow) and allow to ferment at room temperature until the kraut is as sour as you like it. This can take anywhere from 1–4 weeks.

After it’s done fermenting, store the sauerkraut in the refrigerator.