Depressurize cooker using the quick-release method, then carefully remove lid, allowing steam to escape away from you. Strain broth through fine-mesh strainer into clean heatproof container, pressing on solids to extract as much liquid as possible; add water as needed to yield a total 3 cups (700ml) broth. Season with additional salt to taste. Transfer lamb to cutting board and set broth aside to cool to room temperature. When broth has cooled, cover and refrigerate until ready to use. When lamb is cool enough to handle, separate meat from bones in large pieces; set meat aside and discard bones. For the Dough: Place flour and salt in food processor bowl and pulse twice to combine. Add butter and process until fully incorporated, 10 to 20 seconds. Add water (adding extra 1 teaspoon (5ml) water if rolling dough by hand) and egg yolk and process until dough ball starts to form and mixture looks pebbly, about 30 seconds. Transfer dough to lightly floured counter; return food processor bowl to base, but don’t clean it. Knead dough until uniform in texture (dough will remain slightly rough in texture), 15 to 30 seconds. Form dough into a 4-inch disk, wrap tightly in plastic, and set aside to rest on countertop for at least 30 minutes and up to 2 hours (or transfer to refrigerator for up to 24 hours). For the Manti Filling: Meanwhile, in now-empty food processor, place onion, garlic, parsley, paprika, allspice, Aleppo pepper, salt, and pepper and process until smooth, scraping down sides of bowl as needed, about 15 seconds.

These cranberry orange muffins will be your family’s new favorite! Don’t tell them the recipe calls for healthy ingredients. These fluffy muffins are bursting with fresh cranberry and orange flavor, plus they’re whole grain and naturally sweetened! Recipe yields 12 muffins.
INGREDIENTS

2 cups fresh cranberries
2 cups white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
⅓ cup melted coconut oil or extra-virgin olive oil
¾ cup honey or maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt*
2 teaspoons vanilla extract
Zest from 1 medium orange (about 1 teaspoon), preferably organic
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
INSTRUCTIONS
Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups of your muffin tin or line them with papers, if necessary.
In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed—see photos). Set aside.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.

Thanks to its nutty flavor and striking purple hue, black rice, also called forbidden rice, had been one of my favorite grains when we lived in Austin. I’d get it from the bulk bins at the grocery store, eagerly anticipating adding it to salads and bowls when I got home. I don’t know why it fell out of the rotation when we moved, but after eating it on repeat throughout the spring, summer, and fall, I’m happy to report that in our house, black rice is back for good.

Whisk together the eggs with a dash of full-fat dairy, like whole milk or Greek yogurt, plus some salt and pepper. Stir in half of the cheese (we’re reserving the other half for topping the casserole).
Transfer the veggies into the egg mixture, stir to combine, then gently pour it all into a buttered baking dish. Top with the rest of the cheese.
Bake until the eggs are cooked through.