Fireside Feast

Place an oven rack in the center of the oven, then preheat to 350°F. Working in 30-second increments, melt the butter in a large bowl in the microwave (or heat in a small pot on the stove, then transfer to a large bowl). Add the brown sugar, egg, and granulated sugar; whisk to combine. In a separate bowl, whisk together the all-purpose flour, almond flour, vanilla powder, baking powder, and a pinch of salt. Transfer the flour mixture to the bowl of butter mixture. Stir until just combined. Add the chocolate chips and almonds; stir to incorporate.

Using a serrated knife, slice the cooled dough crosswise into 1-inch-thick pieces (about 12 biscotti total). Transfer to the reserved sheet pan and arrange in an even layer, cut side down. Bake, flipping halfway through, 14 to 16 minutes, or until cooked through and hardened. Remove from the oven and let cool completely before serving. (If making the day before, stop here and store the biscotti in an airtight container until ready to serve.)

Preheat the oven to 400°F. Wash and dry the fresh produce. Separate the kale leaves from the stems; roughly chop the leaves. Drain and rinse the beans. Pick the thyme leaves off the stems. Roughly chop the parsley leaves and stems. Pat the pork belly dry with paper towels, then small dice.

Heat the pan of duck fat on medium-high until hot. Add the diced pork belly in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the mirepoix, chopped kale, quatre épices, broth (carefully, as the liquid may splatter), demi-glace, and verjus; season with salt and pepper. Stir to combine. Loosely cover the pan with foil and cook, without stirring, 4 to 5 minutes, or until the kale is wilted. Remove the foil and cook, stirring occasionally, 6 to 7 minutes, or until the liquid has slightly reduced in volume. Turn off the heat.

In the pan used to brown the duck, heat the butter on medium-high until melted. Add the breadcrumbs and thyme leaves; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until browned. Turn off the heat. Serve the baked cassoulet garnished with the toasted breadcrumbs and chopped parsley.

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Roughly chop both lettuces. Halve, peel, and thinly slice the oranges. Pit and roughly chop the olives. Roughly chop the pistachios. In a large bowl, whisk together the vinegar, honey (kneading the packet before opening), mustard, and 1 tablespoon olive oil; season with salt and pepper.