1. Preheat oven to 350° F. Grease the bottom and sides of a 9 x 13-inch baking dish and line with a piece of parchment that overhangs the two opposite long sides (so you can hold onto the paper to lift them out later).
2. Prepare brownie mix as directed on package. If you are adding optional mix ins, stir them in now. Pour into prepared baking dish.
3. Place peanut butter in a microwave safe bowl and heat in 30 second bursts until it is soft (this usually takes about 60 seconds). Alternatively, you can thin the peanut butter over a double boiler.
4. Using a teaspoon, drop a spoon’s worth of the peanut butter at a time all over the brownie mix in the baking dish, until all of the peanut butter is used up. Drag a knife through the peanut butter to swirl it through the mix.
5. Bake the brownies for 25-30 minutes, or until a toothpick inserted in the middle comes out mostly clean. Cool for 30-40 minutes on the counter and then transfer to the refrigerator to cool completely (about an hour more). Once cool, run a knife along the short edges of the brownies where there is no parchment. Use the parchment to carefully lift the brownies out of the pan and transfer to a cutting board. Use a chef’s knife to cut into 16 servings. Brownies can be stored in an airtight container for several days at room temperature.

Note: Natural Grocers Brand Bulk ingredients are packaged in a plant that processes gluten.

1. Place the bacon strips in a large skillet over medium heat, ensuring they are not overlapping for even cooking, and cook, turning as needed, until lightly browned and crispy. Transfer to a paper towel-lined plate and let cool completely. When cool, chop into bite-sized pieces.
2. Make the dressing: Add the mayo, vinegar, coconut sugar, salt, and pepper to a large salad bowl and whisk until well combined. Set aside.
3. Blanch the broccoli: Place a pot of water over high heat and bring to a boil. Remove any leaves from the broccoli stems and trim the tough ends off. Cut the head into bite-sized florets and set aside; peel the stems and chop into bite-sized pieces. Once the water is boiling, add the broccoli stems to the pot. Set a timer for 30 seconds. When the timer goes off, add the broccoli florets and set the timer for 1 minute. After 1 minute, drain the broccoli and rinse under cold water. Allow the broccoli to cool completely. Once cool, transfer to the salad bowl.
4. Add the onion and the red pepper to the salad bowl and gently toss until all the ingredients are well coated in the dressing.
5. Add the bacon and shredded cheese to the salad bowl and toss the ingredients again until well combined.
6. Serve immediately or refrigerate until ready to serve. You may need to toss the salad a couple times to evenly redistribute the dressing just before serving.