Preheat the oven to 375°F. Add the potatoes to a large pot and cover with cold water. Add a large pinch of salt. Bring the water to a boil. Reduce to a simmer and cook the potatoes for about 8-12 minutes, or until just fork tender.
Meanwhile, lay the bacon onto a sheet pan in an even layer. Bake for about 25-30 minutes, or until crisp. Transfer the bacon to a plate lined with paper towels and allow to drain.
Increase the oven temperature to 450°F. Drain the potatoes and transfer them to a bowl of ice water for a couple of minutes. Once cool, transfer the potatoes to paper towels and let fully dry. Use your hands or a measuring cup to smash the potatoes flat. Transfer them to the sheet pan in the bacon fat. Drizzle olive oil over top to coat them well. Season with a generous pinch of salt. Roast the potatoes for about 20-25 minutes until crisp, flipping halfway through.
Meanwhile, whisk together the sour cream and lemon juice in a small mixing bowl. Stir in the lemon zest, chives, and scallions. Season with salt to taste. Crumble the bacon into small pieces.
Transfer the potatoes to paper towels to drain. Plate them with the sour cream sauce dolloped over top. Garnish with the bacon, freshly grated parmesan, and lots of freshly ground black pepper.
Make the Peach BBQ Sauce: In a blender or food processor, combine all peach sauce ingredients and blend until mixture is a smooth puree. Can be made 24 hours ahead. Cover and chill until ready to use.
Sprinkle pork tenderloins evenly with 2 tsp kosher salt and 1/2 freshly ground black pepper. Place tenderloins in a large Ziploc bag and add 1/2 cup of the peach BBQ sauce to thoroughly coat the meat. Seal airtight and let pork marinate for at least 2 hours, up to overnight.
Divide remaining peach BBQ sauce in half. You’ll use half of it for basting and half for serving.
Grease and heat grill to medium-high heat. Grill pork tenderloins evenly, using tongs to turn every 4 minutes and basting regularly with peach sauce. Once exterior is nicely charred and an instant thermometer reads 145°F at the thickest center portion of pork, it’s done (approx 12-14 min, depending on thickness of pork.) Immediately remove from heat, transfer to cutting board, and let rest 10 minutes (do not slice yet.)
Slice pork into desired pieces and serve with remaining peach BBQ sauce. Enjoy!
Preheat 425 degrees F. Place the sliced apples, onions, and part of the fresh herbs in the bottom of a roasting pan. Place the pork on top, fat side up. Pour the balsamic vinegar evenly over the pork. Rest for 20 minutes before placing in the oven.
Season and/or rub the pork with salt, pepper and garlic powder. Top the pork with additional rosemary and thyme sprigs. Roast on the center rack for 60 minutes.
Pour the cranberry sauce over the pork after roasting for 1 hour. Return to the oven and roast approximately 30 more minutes (or until the internal temperature reaches 140 degrees).
Remove from oven and wrap with aluminium foil. Let rest, covered, for 10 minutes before serving. Add garnishes. Enjoy!
Drain pumpkin in a mesh sleeve lined with cheesecloth for at least 1 hour. Before using, squeeze cheesecloth to release most of the liquid.
In a large mixing bowl, whisk together strained pumpkin, eggs, egg yolks, 1/2 c. of the Parmesan, romano, salt and pepper. Set aside until a later step.
Cook spaghetti according to the package directions, reserving 1/2 c. pasta cooking water. Cook the bacon, and keep the fat in the pan! Add the sage leaves to the warm bacon fat until aromatic.
Working quickly, whisk 1/4 c. reserved pasta water into the pumpkin and egg mixture. After draining the pasta, put back in large pot. Pour the pumpkin mixture over the noodles. To thin out the sauce, add more reserved pasta water.
Add 2 Tbsp. reserved bacon fat and sage, and stir. Stir in the bacon bits. Add salt and pepper as needed. Enjoy!
Cook bacon in a large nonstick skillet until crispy. Drain on paper towels and crumble finely. Pour fat from skillet into measuring cup. If you do not have 1/4 cup of fat, add vegetable oil until you have a 1/4 cup. Set the skillet aside.
Pour the fat into a stockpot over medium heat. Add the popcorn kernels and give a shake to coat in oil. Cover the pot and allow popcorn to pop, shaking frequently until the popcorn has almost stopped popping, about 5 minutes. Remove pot from heat and cover.
In the bacon skillet, melt the butter and maple syrup over medium-low heat. Stir in the crumbled bacon.
Pour syrup and bacon mixture over the popcorn. Toss well to coat all of the popcorn. Add a little salt and serve immediately.
In a sealable plastic bag, mix garlic, thyme, rosemary, lemon zest and juice, half (1/4 c.) of the olive oil, and salt and pepper. Add both tenderloins. Squeeze the air out of the bag and seal. Let marinate in the fridge for at least one hour.
Preheat the oven to 400 degrees F.
Remove tenderloins from bag and season both sides with salt and pepper.
Heat a large oven-safe pan on medium-high heat. Add the remaining olive oil to the pan. Sear each side of the loins until each side is browned.
Remove tenderloins from pan and add apple wedges. Cook for 2-3 minutes until the apples have browned.
Add the tenderloins on top of the apples and place the pan in the oven. Roast for 12-15 or until the internal temperature of the tenderloins is 140-150 degrees F.
Remove from the oven and let rest for 10 minutes before cutting.