Honey Garlic Steak Bites

1 pound Harvest Haven top sirloin steak, cubed
1 teaspoon sweet or smoked paprika
salt and fresh ground pepper, to taste
2 tablespoons sunflower oil, divided
3 tablespoons soy sauce
1/4 cup water
4 cloves Harvest Haven garlic, minced
2 tablespoons Harvest Haven honey
1 tablespoon sesame seed oil, (you can also use extra virgin olive oil)
1 tablespoon rice vinegar, (you can also use white vinegar)
1/2 teaspoon dried oregano
1 tablespoon cornstarch
sesame seeds, for garnish
sliced green onions, for garnish

Cut up steak into 1/2-inch to 1-inch cubes.
Season with paprika, salt, and pepper; set aside.
In a mixing bowl combine soy sauce, water, garlic, honey, sesame seed oil, rice vinegar, oregano, and cornstarch; whisk until thoroughly combined. Set aside.

Heat 1 tablespoon oil in a cast iron skillet over medium-high heat until hot.

Add 1/2 of the steak cubes to the hot oil and cook for 2 minutes per side, or until browned and done. Remove from skillet and repeat with the rest of the steak cubes, adding extra oil as needed.

Remove all steak bites from the skillet and set aside.

Give the previously prepared honey garlic sauce a good stir with a whisk and pour 1/3 of the sauce into the hot skillet; scrape up the browned pieces from the bottom of the pan.

Add the steak bites back to the skillet and pour the rest of the sauce over the steak; cook for 1 to 2 more minutes, or until sauce starts to thicken.

Remove from heat.

Transfer steak bites to a plate and drizzle with the pan sauce.

Garnish with sesame seeds and sliced green onions.

Serve.

Purple Yam Gnocchi

2 medium purple yam
1/2 cup Anita's Organic All-Purpose flour
1/2 teaspoon salt
A pinch of nutmeg
A pinch of black pepper

Cook the yams in the oven until they are soft (about an hour). Mash them in a bowl and set aside to cool.

When the yams have cooled completely, add flour. You want to add as little as possible otherwise the gnocchi will be tough and rubbery. Add just enough flour so you can work with the dough without it sticking everywhere. Divide dough into two balls and roll out into long strips. Using a knife, cut them into half inch pieces.

Cook gnocchi in boiling water for about 5 minutes, you'll know they're cooked when they pop up to the top.

Purple Yam Pie With A Gingerbread Crust and Pecan Streusel

Gingerbread Pie Crust:
1½ cups Anita's Organic All-Purpose flour
3 tablespoons sugar
½ teaspoon salt
1 teaspoon ginger
½ teaspoon cinnamon
pinch of cloves
¼ cup L'Ancetre Organic grass-fed butter
¼ cup coconut oil
2 tablespoons molasses
2-4 tablespoons ice cold milk
9" pie plate

Purple Yam Pie Filling:
2 cups cooked purple yam (About 1 large or 2 smaller yams)
½ teaspoon cinnamon
½ teaspoon nutmeg
pinch of salt
¼ cup L'Ancetre Organic grass-fed butter, softened
? - ½ cup pure maple syrup
½ cup milk (a little more may be needed if filling is too thick)
2 Harvest Haven eggs

Streusel Topping:
¼ cup rolled oats
¼ cup chopped pecans
2 tablespoons brown sugar
¼ teaspoon cinnamon
2 tablespoons melted L'Ancetre Organic grass-fed butter

Baking The Yams:
Wash and dry yams. Place into a 325F oven for 90 minutes or so, until thoroughly soft when pierced with a fork. Depending on the size of your yams it may take less time. Let cool thoroughly, remove the skins and reserve the pulp for your filling.

Gingerbread Pie Crust:
In a medium bowl, combine flour, sugar, salt, ginger, cinnamon, and cloves. Using a fork or pastry blender, cut in butter, oil, and molasses until mixture is coarse and crumbly. Mix in milk, a tablespoon at a time, just until dough comes together. It only took 2 tablespoons for my dough, but it will depend on your flour and the humidity in your kitchen. You don't want it to be sticky. Add a little more flour, if needed, to make a soft dough. Shape the dough into a round disc and cover with plastic wrap. Place into the fridge for at least 15-20 minutes to chill.

Yam Filling:
Combine your cooked yams along with the remaining pie filling ingredients. Use a hand mixer or potato masher to blend together all of the ingredients. Before adding the eggs, you can taste your filling and add more sweetener, if desired. Also, if you use granulated sugar or if your potatoes are more dry on the inside, a little more of milk may be needed.

To Make The Streusel Topping:
In a small bowl, combine pecans, sugar, and cinnamon. Add melted butter and mix together until well incorporated. Set aside for later.

Putting The Pie Together:
Preheat oven to 350F. Remove the pie dough from the refrigerator and place between two pieces of wax/parchment paper or plastic wrap. This makes it much easier to roll out. Roll the dough between the paper into a ¼-inch thick circle. It should be a few inches larger than your pie pan. Remove the top piece of paper and use the bottom piece to lift up and flip the dough into your pie pan. Carefully peel the paper off and gently fit the dough into the edges of the pan. It's okay if the dough tears, just pinch it back together. Fold the edges under to form a crust and remove any excess. Use a fork to crimp the edges or you can use your fingers to make an easy scallop edge.

Pour your yam filling into the formed crust. Place pie plate onto a baking sheet and bake for 20-25 minutes. You'll need to add the streusel topping at this point and then bake for an additional 30-35 minutes. It will bake for a total of 55-60 minutes or when the filling is no longer jiggly and a toothpick inserted near the center comes out clean. The crust gets very brown easily, so it's recommended to cover the edges with aluminum foil when you add the streusel topping. Let cool throughly before serving.