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Ingredients:

• 12 chicken wings
• 12 cloves garlic, smashed and skin removed
• ½ cup loquat preserve
• ¼ cup soy sauce

Directions:

1. Combine loquat preserve and soy sauce in a medium pot with a lid. Simmer and stir for about 10 minutes. Let mixture cool. Reserve half and set aside.
2. Add wings and garlic cloves to the pot. Mix well to thoroughly coat the wings in the marinade. Let sit in the refrigerator for 1 hour.
3. Preheat oven to 400 degrees F. Spread wings out on a foil lined baking sheet so that they are not touching each other. Bake for 20 minutes. Make sure they reach 165°F
4. Heat remaining half of the mixture in a wok over low heat until thickened. Toss the baked wings in the glaze to thoroughly coat and serve. 

Ingredients:

• ¼ cup water
• ¼ cup sugar
• 12 oz. kumquats, rinsed, cut into ¼-inch rounds, seeds removed
• ¼ tsp. finely chopped fresh rosemary, plus one sprig
• ½ tsp. black peppercorns, coarsely crushed
• 4 slices multigrain bread
• 6 tbsp. soft goat cheese

Directions:

1. Combine water and sugar in a saucepan set over medium-low heat. Cook, stirring, until sugar dissolves. Add kumquats, peppercorns, and rosemary sprig. Bring to a simmer and cook for 10 to 15 minutes, stirring occasionally, until kumquats are translucent, and liquid has become syrupy.
2. Remove marmalade from heat and remove rosemary sprig. Stir in chopped rosemary and set aside.
3. Lightly toast each bread slice. Spread goat cheese over toast and top with a generous scoop of marmalade.

Ingredients:

• 1 cup quinoa
• 1 cup low-sodium vegetable broth
• ¼ cup water
• 1 cup packed arugula
• 1 cup chopped seeded kumquats
• ¼ cup lemon juice
• 2 tbsp. olive oil

Directions:

1. Bring water and broth to a boil in a small saucepan. Add quinoa, reduce to a simmer, cover, and cook until liquid is absorbed, about 15 minutes.
2. Let quinoa cool briefly, then transfer to a large bowl with remaining ingredients.
3. Toss to combine and season, if needed. Serve warm, room temperature, or cold.