Marinate steak in fig balsamic, salt and pepper for at least 2 hours. Grill for 5 minutes per side or until desired doneness. Drizzle with additional fig balsamic before serving.

Preheat oven to 400 degrees. Lightly coat the green beans in the olive oil and spread on a baking sheet. Roast for 20-25 minutes, turning after 15 minutes. Green beans should be shriveled and browned.

If your slow cooker has a stove top safe insert then heat 1 1/2 tablespoons olive oil over medium heat, otherwise do in a medium skillet and transfer to slow cooker. Season beef with salt and pepper and brown pieces in olive oil until browned on all sides, about 6 minutes.

Add remaining olive oil and garlic and sauté until fragrant. Place insert into slow cooker or transfer to slow cooker add thyme and 2 cups beef broth and scrape sides and bottom of pan to release browned bits. Transfer broth to slow cooker.

Add potatoes, squash, and barley to slow cooker with 2 cups water and remaining 2 cups of beef broth. Cover and cook on high until meat is very tender and liquid is mostly absorbed (about 4 hours on high or 8 hours on low). Using 2 forks shred beef. Season with salt and pepper.

Cook the bacon until browned. Put the Wild Mushroom and Sage olive oil in the pan. Add the brussel sprouts and sweet potatoes and cook until browned and starting to caramelize. Add the apples, garlic, and cinnamon. Stir well and add 1/2 of the broth. Cook until evaporated, then add the remaining broth and stir to get the caramelized bits off the bottom of the pan. Drizzle with the balsamic and serve.

Make Patties by combining leftover chopped turkey, leftover stuffing and mashed potatoes and shape into patties. Saute in The Spicy Olive's Wild Mushroom and Sage olive oil. Serve with leftover cranberry sauce.