Add dry ingredients to a large bowl and mix until evenly combined. Set aside.

To a smaller bowl, add brown sugar and hot melted butter. Mix until well incorporated, then add pumpkin puree, maple extract, and buttermilk. Whisk until combined, then add eggs and egg whites and whisk until yolks are evenly incorporated.

Add wet mixture into the dry mixture and whisk until just combined (I found that a large whisk works much better here than a fork, spoon, or spatula). It's okay if the mixture has lumps, so long as you can't see spots of powdery flour. Don't overmix it! This should be thicker than your average pancake batter. Allow the batter to rest for about 5 minutes while the griddle heats.

Pre-heat a griddle or griddle pan to medium-high heat (7 out of 10). You want it to be nice and hot before the first batch of pancakes goes down, then you'll turn it down slightly to medium heat (about a 5 or 6 out of 10).

Spray pre-heated griddle with non-stick cooking spray if needed (I didn't need it since my griddle was non-stick anyway). Using a 1/4 cup dry measuring cup, drop batter onto hot griddle to form 3-4" round pancakes. Once the pancake is bubbling on top and golden brown on the bottom, about 2-3 minutes, flip to cook on the other side. If you're planning to freeze the pancakes, set the cooked ones aside in a single layer on a cooling rack.

Once you've cooked the first batch of pancakes, turn the heat to medium (about 5 or 6 out of 10) and continue process until all batter is used up.

Add potatoes to a large, microwave safe bowl. Cover with a plate or hard (microwave-safe) plastic cover to trap the steam in the bowl. Microwave for 10 minutes, stirring about halfway through.

Pat the potatoes as dry as possible, then add kosher salt to bowl. Vigorously stir the potatoes and kosher salt to rough up the edges and help develop the starch on the outside of the potatoes. This should take 2-4 minutes of stirring.

Pre-heat oven to 425° (or 400° if you have a convection oven).

Add olive oil to a small sauce pan and heat over medium-high heat until shimmery. Add garlic and chopped rosemary. Saute for 2-3 minutes until softed and garlic is golden brown. Add butter to melt, then remove from heat and strain the garlic and rosemary from the liquid, reserving it for later.

Toss potatoes with the infused olive oil mixture until coated evenly. Season with Flavor God Garlic Lover's seasoning, then spread into an even layer on a large baking sheet.

Roast the potatoes for 20 minutes, then toss them with a spatula and roast for another 20 minutes. Add reserved garlic and rosemary mixture, tossing the potatoes to coat evenly. Roast for a final 20 minutes.

Top with fresh chopped parsley and flakey sea salt before serving, if desired.

Bring 2 cups water to a boil. Add brine mix and stir until dissolved. Pour over ice in a flat bottomed resealable container. Add chicken, then add additional water until chicken is submerged. Brine for at least 5 hours or up to 12 hours.

Remove chicken from brine and rinse with cold water. Pat dry on a paper towel, then pound down the thicker end of the chicken breast until they are even thickness across.

Rub the chicken with 1 tsp olive oil until evenly coated. Season with salt, pepper, chili powder, and Oh My Spice! seasoning.

Air fry the chicken at 380 degrees for 11 minutes, flipping halfway through (sometimes I up the temp to 390 degrees after flipping the chicken for crispier edges). Set aside to cool for about 5 mintes before slicing.

Rub ears of corn and zucchini with olive oil, then season with Flavor God Garlic Lover's Seasoning. Grill over medium-high heat (about 400°) for 8-10 minutes, turning the corn frequently and flipping the zucchini to cook both sides.

Remove corn from the cob and slice zucchini into bite size pieces. Add to a bowl with butter and salt, stirring to melt the butter. Add more salt/seasoning to taste.

Layer lettuce, cherry tomatoes, black beans, and corn in 4 serving dishes.

Heat a large skillet over medium-high heat, then add about 1 tsp of olive oil. Add ground turkey and break apart with a wooden spatula until nearly cooked through, then add skillet sauce and finish cooking.

Serve over veggies, then add desired toppings before serving.