In a large pot, cook onions in oil until slightly translucent. Add ground meat, seasoning with salt, pepper and red pepper flakes. Once browned, add hominy, squash, stock, and bay leaves. Cook on medium until squash is slightly soft, and serve.
Heat oven to 350 F
Cream the shortening, sugar, eggs, salt and extract in a standing mixer using dough attachment, scraping the sides as necessary. Once combined, add almond flour, baking soda and 2 cups of all-purpose flour. Mix and add additional flour if the dough’s consistency is sticky.
Make approximately 1 tablespoon sized balls of dough on a baking sheet and create indention or well in the middle. Bake for 8-10 minutes. Once cooled slightly, add jelly to the middle of each cookie. Store in an airtight container.
To make the vinaigrette, put mustard, onion, garlic, maple and vinegars to a large bowl. Begin pouring oil in slowly, whisking until combined. Add salt, pepper and red pepper flakes to taste. Right before serving, pour vinaigrette on top of greens and wild rice and toss together.