1. In a large mixing bowl, add the chickpeas, cherry tomatoes, red onions, cucumber cubes, shaved parmesan cheese [safe alternative] and parsley.

2. Pour the vinaigrette over the salad and toss again to combine.

3. OPTIONAL, but makes a delicious difference: Cover the salad and let sit for 30 minutes to up to an hour so that all the ingredients are completely soaked in and the flavours combined. Serve and enjoy!

1. Preheat oven to 400 degrees F.

2. Mix together the lemon juice, olive oil, and melted butter in a shallow bowl (do not add the garlic yet). Set aside.

3. In another shallow bowl, mix the all-purpose flour, spices, salt and pepper. Set next to the lemon sauce.

4. Pat the fish dry. Dip the fish in the lemon sauce then dip it in the flour mixture. Shake off excess flour. Reserve the lemon sauce for later.

5. Heat 2 tbsp olive oil in a cast iron skillet (or an oven-safe pan) over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add the fish and sear on each side to give it some color, but do not fully cook (about 2 minutes on each side). Remove the skillet from heat.

6. To the remaining lemon sauce, add the minced garlic and mix. Drizzle all over the fish fillets.

7. Bake in the heated oven until the fish flakes easily with a fork (10 minutes should do it, but begin checking earlier). Remove from the heat and sprinkle chopped parsley. Serve immediately.

1. Get ready. Preheat the oven to 400°F.

2. Season the potatoes. In a medium roasting pan, toss the potatoes with the lemon juice, salt, pepper, oregano to taste, and enough olive oil to coat (3-4 tablespoons).

3. Parcook the potatoes. Add the water, cover with foil, and bake for 10 minutes. Uncover the potatoes and give them a stir to make sure they are not stuck to the pan. Recover and bake for another 10 minutes. Remove from the oven, but leave it on.

4. Meanwhile, soak the bread. Place the bread in a large bowl. Add 2 tablespoons of olive oil and enough milk to cover the bread. Mix the bread well and let it soak until the liquid is absorbed; about 10 minutes.

5. Sauté the onion and garlic. In a medium skillet, heat 3 tablespoons olive oil over medium-high. Add the onion and sauté for a few minutes until translucent, then add the garlic. Cook until everything is nicely caramelized and golden brown. Set aside to cool.

6. Make the biftekia patties. To the bread mixture, add the oregano, mint, salt, pepper, vinegar and egg. Mix to combine. Add in the onion and garlic, meat, and parsley. Mix very well with your hands until all of the ingredients are completely combined and the mixture is smooth. The mixture should feel soft; if it is too dry to hold its shape when you press it together, add a tablespoon or two of water. Divide the mixture into 12 round patties, each one about 1/2-inch thick.

7. Bake the biftekia. Add the bifteki patties, nestling them in between and on top of the potatoes. Drizzle or brush them with olive oil. Bake the patties until an instant read thermometer, inserted in the center of one registers at least 160°F, 30 to 40 minutes. At the end of the cooking, depending on the oven, you might want to place the pan under the broiler for a few minutes to give the potatoes a golden brown color!

8. Finish and serve. Remove the patties from the oven, allow them to rest for a few minutes and serve them with lemon wedges.

1. In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and several grinds of pepper.

2. Add the black beans, corn, red pepper, cilantro, jalapeño, and red onion and toss to coat.

3. Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired.

1. To cook the butternut, warm 2 tablespoons olive oil in a large skillet over medium heat. Once the oil is shimmering, add the cubed butternut and 1 teaspoon salt. Toss to coat. Cover and cook, stirring occasionally, for 5 minutes, then uncover and continue cooking until the butternut is tender and the edges are nice and caramelized, about 7 minutes. Transfer the butternut to a medium-sized serving bowl to cool.

2. While the butternut is cooking, combine the bulgur and water in a pot. Bring the mixture to a boil over high heat, then cover, reduce heat to low and cook for 10 minutes. Remove the pot from the heat and let the bulgur rest, covered, for 5 minutes. Fluff the bulgur with a fork and season to taste with salt. Set it aside to cool.

3. Once the butternut and bulgur have cooled, toss them together in your serving bowl. Add the chopped parsley, mint and shallot, as well as the dried cranberries. Drizzle in the lesser amounts of lemon juice and olive oil. Taste, and add another tablespoon of lemon juice for more acidity or another tablespoon of olive oil for richness. Toss and serve with shaved parmesan [safe alternative] on top, if you'd like. Leftover keeps well in the refrigerator, covered, for up to 4 days.

1. Pound the chicken to about 1/4-1/2 inch thick. I used two large breasts and cut them in half lengthwise and cooked just like that (and cut after cooking), but you can also cut into strips before seasoning.

2. Combine all seasonings and tapioca in a bowl.

3. Coat the chicken in the seasonings.

4. Add the olive oil to a skillet. Once hot, add the chicken and cook on each side for about 4-5 minutes or until cooked through.

5. Set aside on a plate and cut into strips if you haven't already.

6. Add the sliced red onion and peppers to the same skillet and saute until golden brown, about 7-8 minutes. Add more oil if you notice anything sticking.

7. Add the chicken back in and saute for 1-2 minutes to let the flavors blend.

8. Assemble your bowls with a base of rice/lettuce, then add in the chicken/pepper mix, black beans, pico de gallo and chipotle aioli.

9. If you aren't a chipotle fan, you can use cashew queso and cilantro lime crema instead.

10. Also delicious with fresh guacamole and cilantro on top! Enjoy!

1. Rinse and drain the chickpeas, and set them aside in a colander to continue draining. Prepare the chimichurri sauce as directed.

2. Place the drained chickpeas in a small serving bowl. Pour in 1 cup of the chimichurri sauce, and refrigerate the rest for another use. Add the shaved parmesan cheese [safe alternative], reserving a small amount for garnish. Stir to combine.

3. Sprinkle the remaining shaved parmesan cheese [safe alternative] on top. Serve immediately, or cover and refrigerate for later. This chickpea salad keeps well in the refrigerator for up to 5 days.

1. Preheat the oven to 425°F (218°C). Slice the sweet potatoes into fry or wedge shapes and add to a bowl and toss with the oil and spices.

2. Add to a baking sheet lined with parchment paper and roast for 20 minutes while we prep the chicken.

3. Slice the two chicken breasts width wise (butterfly them) so you have four thinner chicken breasts. Slice each half in half again, but not so they're thinner this time, just so you have 8 total chicken pieces.

4. Whisk the eggs in a shallow bowl. Combine the breadcrumbs and spices in another shallow bowl. Dip each piece of chicken in the egg wash, then the breadcrumbs and set aside.

5. Once the potatoes have been cooking for 20 minutes, add the chicken to the other half of the baking sheet. Spray or brush the chicken with oil.

6. Bake an additional 15 minutes or until the chicken is done (reaches 165°F (74°C)) and the potatoes are fork tender.

7. Meanwhile, add all ingredients for the jalapeno sauce to a blender and blend until smooth. I used the whole jalapeno – seeds and all. If you like it less spicy, omit the seeds and inner white part or just use 1 instead of 1 1/2.

8. Whisk the ingredients for the hot honey on the stove until thinner and well combined. When the chicken is done, spoon the hot honey on top.

9. Assemble the bowls with a base of the quinoa, arugula, cabbage, then top with the sweet potatoes, chicken and jalapeno sauce. Enjoy!

1. Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 1/2 cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water, about 10 to 15 minutes. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool.

2. Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up.

3. In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn't taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.

4. This salad keeps well, covered and refrigerated, for about 4 days. If you don't want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving.

1. Heat oven to 400 degrees F.

2. Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to 'sweat out' any bitterness. Rinse with water and pat dry.

3. In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.

4. Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.

5. Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.

6. Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)

7. When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

1. Cut eggplant in half lengthwise. Season the flesh with kosher salt. Set aside, flesh side up, for 20 to 30 minutes to allow the eggplant to 'sweat.' Pat dry with a paper towel. (This is an optional step but can make a big difference).

2. Heat the oven to 425 degrees F.

3. In a small bowl, mix together the spices (allspice, coriander, paprika, and ground cinnamon).

4. Pat eggplant dry. Brush the flesh with extra virgin olive oil. Set aside about 1 tsp of the spice mixture and use the rest to season the eggplant (rub the spice mixture allover the top of each eggplant half.)

5. Roast the Eggplant. Place eggplant halves, flesh side up, on a generously oiled sheet pan. Bake in the heated oven for 35 to 45 minutes or until the eggplant flesh is nice and tender.

6. Cook the instant couscous, while the eggplant is roasting. Heat a little bit of extra virgin olive oil in a saucepan. Add the couscous and cook briefly, stirring regularly, until toasted. Add 1 cup of boiling water to the couscous and immediately remove from heat. Cover and let sit for 10 minutes until the couscous is cooked (it will double in size).

7. Make the filling. Fluff the couscous with a fork and season with a dash of salt and the 1 tsp of spice mixture you reserved earlier. Add chickpeas, chopped tomatoes, green onions, and parsley. Toss to combine.

8. If you're adding tahini sauce, make it according to this recipe.

9. Assemble the stuffed eggplant. Arrange the roasted eggplant on a serving platter, flesh side up. With the back of a spoon, push the flesh down to create somewhat of a cavity for the couscous filling. Spoon in the couscous filling. Drizzle with tahini. Enjoy!

1. In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.

2. In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.

3. In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.

4. Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.

5. Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.

6. Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.

7. Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.

1. To cook the quinoa: Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. Cook, uncovered, until the quinoa has absorbed all of the water, about 15 minutes, reducing heat as time goes on to maintain a gentle simmer. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.

2. In a large serving bowl, combine the chickpeas, cucumber, bell pepper, onion and parsley. Set aside.

3. In a small bowl, combine the olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.

4. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. Season with black pepper, to taste, and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.

5. This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

1. Combine the onion, garlic, lime juice and ½ teaspoon salt in a small bowl. Let sit to mellow the bite of the raw onion and garlic.

2. Meanwhile, bring 1 cup water and ½ teaspoon salt to a boil in a small saucepan (with a lid) over high. Stir in the fonio and 1 tablespoon oil, cover and decrease heat to low. Cook until the water is absorbed, about 3 minutes. Turn off the heat and let sit, covered, to steam for 1 minute. Fluff with a fork.

3. Stir the tomatoes, green pepper, habanero, the remaining tablespoon olive oil and a generous grind of black pepper into the onion mixture. Taste and add more lime juice, salt and pepper as desired.

4. You can enjoy this as one big serving or two smaller ones. Scrape the fonio into a serving bowl or lunch container. Lay the sardines on top then drizzle the sardine oil all over. Spoon the sauce moyo on top and eat right away or cover and refrigerate for up to 2 days.

1. Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature 30 minutes.

2. Prepare a grill for medium-high heat or heat grill pan over medium-high. Grill steak, turning occasionally, until an instant-read thermometer inserted into the center of steak registers 160°F (71°C) (71°C) for well-done (4-5 minutes per side for skirt; 5-6 minutes per side for flank). Transfer to a cutting board and let rest at least 10 minutes or until cool.

3. Meanwhile, grill corn until charred on all sides, about 10 minutes. Transfer to cutting board and let cool.

4. Slice corn off cobs into a large bowl. Add grains, shaved parmesan [safe alternative], scallions, oil, lime juice, and 1/2 tsp. salt and stir to combine. Divide corn mixture among bowls.

5. Thinly slice steak against the grain (to make slicing easier for skirt steak, cut into 5"–6" segments, then slice against the grain). Top bowls with steak and avocado. Drizzle jalapeño sauce over; season with salt and pepper.

1. Soak the bread. Add the bread to a small bowl and cover with the milk. Set aside for 5 minutes or so.

2. Meanwhile, saute the onions and garlic. In a large skillet, heat 2 tablespoons of the olive oil over medium. Add the onions and garlic and cook until golden and translucent, stirring regularly. Transfer to a large mixing bowl and allow to cool. Set the skillet aside for later.

3. Make the meatball mixture. Squeeze out the excess milk out of the soaked bread and add to the bowl with the onions and garlic. Add the ground beef and lamb (or pork), whole egg, fresh mint, spices, 1 tablespoon of the lemon zest, and a good pinch or two of salt and pepper. Mix by hand until mixture is fully incorporated.

4. Shape the meatballs. Form the meat mixture into balls (each the size of a heaping tablespoon.) Roll meatballs into the flour to lightly coat and place them on a large tray for now.

5. Fry the Greek meatballs. In the large skillet you used earlier, heat the remaining 1/4 cup olive oil over medium-high. When the oil shimmers, turn the heat to medium and add the meatballs. Cook, turning occasionally, until fully cooked and well-crusted on all sides, about 10 minutes. (Do this in batches if necessary to avoid overcrowding.)

6. Make the lemony sauce. Use a slotted spoon to transfer the meatballs to paper towels to drain. Whisk the egg yolk with chicken broth, lemon juice, and remaining lemon zest. Carefully discard most of the cooking fat and return the skillet to medium heat. Add the lemon mixture to the skillet, then add the meatballs back in. Cook over medium heat for another 5 minutes until the lemon sauce thickens.

7. Finish and serve. Serve hot in bowls with pita bread, Greek salad and Tzatziki sauce. Or serve in pita pockets as sandwiches, or over rice, if you prefer.

1. Cook the pasta and drain: Bring a large pot of heavily salted water to a boil. Add the pasta and cook pasta until al dente. Immediately rinse in cold water until the pasta is cool to the touch.

2. Soak the onions: Soak the slices of onion in cold water with a pinch of salt. After 10 minutes, drain the water from the onions.

3. Make the dressing: In a small lidded jar, shake all the dressing ingredients together. Taste and add more seasonings to taste.

4. Assemble the salad ingredients: In a large bowl, mix together the cooled pasta, drained red onion, peppers, tomatoes, olives, cucumber, and parsley. Toss gently with 1/4 cup of the lemon olive oil dressing and mix. Add more dressing, in small increments, as needed. You may not use all of the dressing, but it stores well in the fridge for about a week. Season with salt, pepper to taste.

1. Mix together Marinade ingredients, marinate chicken for minimum 3 hours, preferably overnight.

2. Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.

3. Heat oil in a non stick skillet over high heat (or BBQ). Add chicken and cook each side for 3 minutes or until golden. Remove and cover loosely with foil for 5 minutes, then slice thickly.

4. Sear 1/2 cup pineapple pieces and corn in the skillet until golden.

5. Pile salad ingredients on a platter and top with sliced chicken. Drizzle over Dressing. Serve and pretend you're in Hawaii!

1. In a large serving bowl, combine the drained black-eyed peas, black beans, corn, chopped tomatoes, bell pepper, onion, cilantro and jalapeño. If you'll be including avocado, wait to dice it until you're ready to serve the dip, so it doesn't turn brown in the meantime.

2. In a cup, whisk together the dressing ingredients until well blended. Drizzle the dressing over the serving bowl and toss until well mixed. Season to taste with additional salt and pepper. If you'd like the salad to have more of a pickled flavor, add another tablespoon of vinegar, or for more richness, add another tablespoon or two of olive oil.

3. For best flavor, let the mixture marinate for at least 20 minutes before serving. If you're adding avocado, mix it in just before serving.

1. To cook the wild rice: Bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 40 minutes to 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid, stir in ¼ teaspoon of the salt, and set aside.

2. Meanwhile, to roast the sweet potatoes: Preheat the oven to 425°F (218°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup. Place the cubed sweet potato on the pan, drizzle with the olive oil and sprinkle with ¼ teaspoon of the salt. Toss until the sweet potatoes are lightly and evenly coated in oil. Arrange the sweet potatoes in a single layer and roast for 25 to 30 minutes, tossing halfway, until they are caramelized on the edges and tender when pierced through with a fork. Leave the oven on and let the sweet potatoes cool for a few minutes.

3. To make the dressing, simply combine all of the ingredients in a small bowl and whisk until thoroughly combined. Set aside.

4. Combine the arugula, wild rice and roasted sweet potatoes (keep the parchment paper) in a large serving bowl or platter.

5. Spread the seeds and/or chopped nuts on your parchment-covered baking sheet. Bake for 3 to 4 minutes, until lightly golden and fragrant (be sure to set a timer; we're toasting at high heat here).

6. Spread the toasted seeds/nuts over the salad. Top with the shaved parmesan [safe alternative], green onion and dried cranberries.

7. If you're serving the salad immediately, go ahead and drizzle most of the dressing on top (you probably won't use it all). Gently toss to combine, and let the salad rest for a few minutes so the rice has time to absorb some of the dressing. Serve.

8. If you're planning to have leftovers, divide the salad into portions and store the dressing separately. The salad and dressing will keep well, each covered in the refrigerator, for up to 5 days. Leftover dressing is great to keep on hand for future salads!

1. Cut your salmon into 1 inch cubes. I took the skin off, but you can keep it on if you prefer.

2. Whisk together all ingredients for the marinade in a large bowl.

3. Add in the salmon and marinate for up to 1 hour, but ideally at least 20 minutes.

4. Once it's done marinating, heat a large skillet with a splash of oil and add in the salmon, but keep the rest of the marinade on the side for now.

5. Cook for 2-3 minutes on each side to get a nice crisp.

6. Add in the marinade and cook until the sauce thickens.

7. Assemble your bowls with a bed of rice, then add in the salmon, avocado, cucumber, edamame and top with the sriracha mayo.

8. Sprinkle with red pepper flakes and sesame seeds and enjoy!

1. Bring a large pot of salted water to a boil and cook pasta according to package instructions. Set aside to cool.

2. Preheat the oven to 400°F (204°C).

3. Drain and rinse the chickpeas and to a dish towel or paper towel. Rub between two towels/paper towels to remove water and any skins. Discard the skin.

4. Add to a bowl and toss with the oil, then the spices and salt.

5. Add to a baking sheet lined with parchment paper and bake for about 30 minutes or until golden and crispy.

6. Meanwhile, remove the stems of the kale and chop into small pieces. Run under water in a strainer and massage with your hands to break it down a bit.

7. Dry it off then add to a large salad bowl.

8. Whisk together all ingredients for the dressing.

9. When the pasta and chickpeas are done, add to the bowl with the kale, pasta, chickpeas, parmesan and toss with the dressing. Enjoy!

1. Make the dressing: Preheat the oven to 200°C (400°F (204°C)) and line two baking sheets with parchment paper. Place the carrots on one of the baking sheets. Drizzle with olive oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until soft. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.

2. On the second baking sheet, prepare the roasted chickpeas according to the linked recipe.

3. Place the kale leaves in a large bowl and add the lemon juice, olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.

4. Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more pinches of salt, and a few grinds of pepper. Toss to combine. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, and the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.

1. Fill a medium-to-large saucepan with water, leaving several inches of room at the top. Bring it to a boil over high heat.

2. Meanwhile, sort through your lentils for debris. Then, rinse your lentils under running water until the water runs clear. Set aside.

3. Once the water is boiling, add the rinsed lentils and ½ teaspoon of the salt. Set the timer for 13 minutes. Reduce the heat as necessary to prevent overflow and to maintain a lively simmer. Once your timer has gone off, use a fork to scoop out a few lentils and test for doneness (careful, they're hot). Your lentils are done when they are pleasantly tender throughout (not mushy or falling apart) and taste nicely earthy (undercooked lentils tend to taste somewhat metallic). If your lentils aren't fully cooked yet, retest every 1 to 2 minutes until they are. Once cooked, immediately strain off all the excess water. Pour the lentils back into your pot to cool.

4. Meanwhile, in a medium serving bowl, combine all the remaining ingredients (the chopped parsley, peppers, tomatoes, green onions, olives, garlic, lemon juice, olive oil, and several twists of black pepper).

5. Once the lentils are mostly cool, add them to the bowl and stir until the salad is well combined. Season with the remaining ¼ teaspoon salt (more if desired) and pepper, to taste. Leftovers will keep well for up to 5 days, covered in the refrigerator.

1. Make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.

2. Make the seasoning and season the chicken. In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.

3. Make the marinade and add the chicken. In a large dish with sides (to hold the marinade), add the onions, lemon juice, and the remaining olive oil. Place the chicken on top of the onions and toss for a bit so the chicken is coated in the olive oil and lemon juice.

4. Marinate the chicken. If you have the time, cover and refrigerate the chicken for 2-4 hours. If not, set aside at room temperature while you heat the grill.

5. Heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5 minutes, then turn the chicken over and grill for another 3 to 5 minutes covered.

6. Rest. Allow the grilled chicken about 5 minutes to rest before serving. Chicken is ready with its internal temperature, taken at the thickest part, should be 165 degrees.

7. Serve with a side of the dill Greek yogurt dip you prepared earlier!

1. In a large bowl, combine the quinoa, roasted tomatoes, arugula, cucumbers, basil and mint, shaved parmesan [safe alternative], olives, onion, and pine nuts.

2. Toss to combine, then drizzle with half the dressing and toss again. Sprinkle with the salt, pepper, and a few pinches of red pepper flakes and toss again. Season to taste, tossing with more dressing as desired. Top with the roasted chickpeas and serve.

1. Make the Garlic Dijon Vinaigrette. In a serving bowl large enough for the salad, add garlic, mustard, lemon juice, sugar, extra virgin olive oil, and a big pinch each of salt and freshly ground black pepper. Whisk vigorously to combine.

2. Prepare the beans. Drain and rinse the canned beans. Add to the bowl with the vinaigrette.

3. Prepare the vegetables. To the bowl with the beans, add green bell pepper, red bell pepper, cucumber, red onion, capers, parsley, mint, and basil. Toss to coat in the vinaigrette.

4. Chill. For best results, cover and refrigerate for at least 30 minutes before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

1. In a small bowl, mix the spices to make the spice mixture. Set aside for now.

2. Pat chicken thighs dry and cut them into large pieces (I simply cut each in half). Season well with salt, then season with the spice mixture. Work the chicken with clean hands to make sure all the pieces are well-coated with the spice mixture. Set at room temperature for 20 minutes or so (if you have the time).

3. In a large and deep cooking skillet with a lid, heat 3 tablespoons extra virgin olive oil over medium-high until shimmering but not smoking. Brown the chicken briefly on both sides. Remove from the skillet and set aside for now.

4. To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so, tossing regularly, until tender. Add the chickpeas and rice. Season with salt, 1/2 teaspoon allspice and 1/4 teaspoon ground cardamom. Stir to combine.

5. Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Bring to a boil.

6. Turn the heat to low. Cover and cook for 20 minutes or until fully cooked.

7. Remove from the heat, garnish with parsley.

1. Prep the eggplant. Trim off the ends of the eggplant, then slice into 1/4-thick slabs. (Discard the outermost slices that are mostly skin.) Spread the eggplant in one layer and sprinkle with salt. Let set for 30 minutes to 'sweat out' its bitterness.

2. Meanwhile, start the meat sauce. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and stir regularly until its slightly golden brown, about 5 minutes. Now add the ground lamb or beef and toss regularly until fully browned. Pour off any excess fat, then return the skillet to medium heat.

3. Season the meat sauce. Stir in the dried oregano, cinnamon, pepper, nutmeg, and paprika. Add the wine and boil for 1 minute to reduce, then stir in the canned tomatoes, sugar, and hot beef broth. Simmer over medium-low heat until rich and fragrant, 20 to 30 minutes.

4. While the meat sauce simmers, get ready to broil the eggplant. Turn the broiler of your oven to high. Brush a large sheet pan with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan (work in batches or use 2 pans if necessary to avoid overlapping.) Brush or coat the eggplant generously with olive oil on both sides.

5. Broil the eggplant. Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.

6. Get ready to bake. Turn off the broiler and preheat your oven to 350°F. Lightly oil a 9 1/2" x 13" oven-safe baking dish.

7. Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and grind/pinch of black pepper. Cook, stirring continuously, until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat until thickened enough to coat the back of a wooden spoon, 5 to 7 minutes. Season with the nutmeg.

8. Finish the Greek bechamel. Add the eggs to a small bowl. Whisk in a ladleful of the hot bechamel mixture to temper, then slowly whisk the egg mixture back into the bechamel. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. You should have a creamy, thick and smooth bechamel sauce.

9. Assemble the moussaka. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well, then top with the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the breadcrumbs.

10. Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If desired, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).

11. Slice and serve. Remove from the heat and let the casserole sit for 10 minutes (this will help it hold its shape and juices). Slice into squares to serve. Enjoy!

1. Bring a large pot of salted water to a boil. Add the lentils and cook for 9 minutes, then add the orzo and cook until the lentils and orzo are cooked through but not mushy, another 10 to 12 minutes.

2. Meanwhile, in a large bowl, stir together the oil, lemon juice and pepperoncini. Season with ½ teaspoon each salt and pepper. If using small or medium zucchini, halve them lengthwise, then slice crosswise into ¼-inch-thick half-moons. (If using large zucchini, quarter them lengthwise first, then slice crosswise into ¼-inch-thick triangles.) Add to the dressing and stir to combine.

3. Drain the lentils and orzo very well, then add to the zucchini, along with the pistachios and scallions. Stir to combine, then season to taste with salt and pepper. Stir in the herbs just before serving. Eat warm or at room temperature. (Salad keeps, refrigerated, for up to 4 days. Bring to room temperature and adjust seasonings before eating.)

1. Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente according to the package directions. Before draining, reserve about ½ cup pasta cooking water, then drain and immediately rinse the pasta under cool water to prevent the noodles from sticking together. Transfer the pasta to a large serving bowl.

2. Meanwhile, to prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 4 to 5 minutes. Pour half of the pepitas into a bowl for later (we will use them as garnish).

3. Pour the remaining pepitas into a food processor. Add the basil, parsley, lemon juice, garlic and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce.

4. To assemble the pasta salad, pour all of the pesto over the pasta and toss until the pasta is lightly and evenly coated, adding a tiny splash of reserved pasta cooking water if necessary to thin it out. Then add the cherry tomatoes, arugula, remaining toasted pepitas, and any optional add-ins (cheese, olives and/or chickpeas).

5. Toss again to combine, then season to taste with pepper. If the pasta needs more flavor, add salt, to taste, or a splash of lemon juice. If the flavors are too bold, let it rest for a few minutes, and add a little splash of olive oil if necessary to tone down the rest. This recipe will keep well, covered and refrigerated, for up to 4 days.

1. Cook the Quinoa. Place quinoa in a small saucepan along with the salt and water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.

2. Roast the Vegetables. Preheat oven to 425°F (218°C). Place the vegetables on a rimmed 18 x 13-inch baking sheet. Drizzle olive oil and season with salt, pepper, garlic powder and oregano. Use your hands to toss the vegetables and spread out into an even layer. Roast until fork tender 30 minutes. Flip the vegetables and broil on high heat for another 5 minutes.

3. Divide the quinoa among four bowls. Add the roasted vegetables on top and sprinkle with fresh chopped parsley. Drizzle Tzatziki on top and enjoy immediately.

1. Put the rice in a medium bowl and fill with cool tap water. Run your fingers through the rice, gently swooshing the grains around to loosen the starch. Dump out as much water as you can and repeat until the water runs slightly more clear, another two to three rinses.

2. Drain the rice and transfer to a small or medium saucepan that has a tight-fitting lid. Pour in 2¼ cups cool water and bring to a boil over medium-high. Give the rice a stir to help keep it from sticking to the bottom of the pot, then cover and decrease heat to low. Cook without lifting the lid for 18 minutes. (Set your timer!)

3. While the rice is cooking, place a rack about 5 inches from the broiler heat source and set the broiler to high. Whisk the miso, honey, oil, ginger and grapefruit zest and juice in a large bowl. Season the salmon lightly with salt and add to the bowl. Gently toss to coat. Marinate at room temperature until the timer for the rice goes off.

4. Remove the pot of rice from the heat and let steam, covered, for 10 minutes, while you cook the salmon.

5. Using tongs, arrange the salmon on a foil-lined rimmed sheet tray. Make sure to leave the marinade on and spread any excess on top of the fillets. (This step will make for better browning.) Broil the salmon until glossy and charred in most spots, about 5 minutes for medium-rare or 7 minutes for medium. Your timing will also depend on whether or not you'd like a little char on top.

6. Uncover the rice and add the scallions and butter. Season with salt and several grinds of pepper. Fluff the rice with a rubber spatula until each grain is coated. Serve the salmon over the rice and add any of the toppings you desire.

1. Bring a large pot of salted water to boil. Cook the pasta until al dente, according to package directions. Before draining, reserve about a cup of cooking water. Drain and return to pot. Set aside.

2. Toast the pepitas in a small skillet over medium heat, stirring frequently, until they are making little popping noises and turning lightly golden on the edges. Set aside to cool a bit.

3. To make the pesto, combine the herbs, jalapeño, lemon, garlic and salt in a food processor. Pour in the pepitas. Pulse a few times and then run the machine while drizzling in the olive oil until the mixture is well blended, scraping down the bowl as necessary.

4. Pour enough pesto into the pasta to lightly coat it once tossed (you might not quite need all of it). Add a small splash of pasta cooking water and toss well. Transfer the pasta to a large serving bowl and add the drained black beans, sliced cherry tomatoes, fresh corn and diced avocado. Stir until combined. This salad tastes best after it's had a chance to marinate for about 30 minutes, but you can serve it right away if need be.

1. Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers. Toss the grated cucumbers with 1/2 tsp kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).

2. In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.

3. Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using). Stir to combine well.

4. Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.

5. When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips or wedges.

1. Heat the oven to 375 degrees.

2. Season the chicken with the ras el hanout, 2 teaspoons of salt and a good crack of black pepper on a 13-by-18-inch sheet pan and leave to marinate for 10 minutes.

3. Add the potatoes, chickpeas, tomatoes, peppers, garlic, oil and 1 tablespoon of the vinegar, and gently mix so that everything is coated with oil. Spread the mixture as evenly as possible across the baking sheet and set the chicken on top, skin-side up.

4. Bake for 30 minutes, then give the pan a gentle shake to encourage everything into an even layer. Cook for another 35 minutes, until the chicken is tender and well browned.

5. Use tongs to squeeze out the garlic cloves, discarding the papery skins. Use a fork to crush the tomatoes and the garlic cloves, then loosely mix them into the sauce. Sprinkle with the cilantro, mixing it in as well. Drizzle over the remaining 1 tablespoon vinegar before serving.

1. Preheat oven to 180°C fan bake.

2. Cook pasta according to packet instructions in a large pot of salted boiling water. Reserve half a cup of pasta cooking water before draining the pasta.

3. Chop cooked chicken up into small pieces.

4. Using the pot that you cooked the pasta in - add the cooking cream, baby spinach, chicken, pesto and one cup of the cheese. Add the reserved pasta water and season well with salt and pepper.

5. Stir everything together and then add the hot cooked pasta.

6. Mix to combine then pour into a large baking dish.

7. Spread pasta mixture to the edges then scatter over the remaining half cup of grated cheese.

8. Bake for 20-30 minutes until the cheese is golden.

9. Serve immediately. If you want to bulk up the meal add a side salad and garlic bread.

1. Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 3 minutes or until softened and sweet.

2. Turn heat up to high. Add beef and cook, breaking it up as you go, until browned.

3. Add flour and mix in. Add tomato paste, broth, red wine, bouillon cube, Worcestershire sauce, thyme, bay leaves, salt and pepper.

4. Bring to simmer, then turn down heat so it is simmering rapidly – I have it on medium high. Cook for 30 minutes, stirring occasionally, until it reduces down to a gravy consistency. Taste then add more salt if desired.

5. Transfer to 6 cup pie dish (1.5 litre / quart). Cover, cool if you have time (even overnight). Cool filling = easier to top with mash.

6. Preheat oven to 180°C/350°F (177°C).

7. Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds or so.

8. Add butter and mash until melted, then add milk and salt. Mash until smooth.

9. Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits). Sprinkle with parmesan, drizzle with butter (or skip this and just drizzle with olive oil).

10. Bake for 25 – 30 minutes or until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.

11. Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.

1. Preheat the oven to 425°F (218°C) (220°C). Spread ½ cup marinara in the bottom of a 9x13-inch baking dish.

2. In a medium bowl, combine the ricotta cheese, garlic, lemon zest, oregano, red pepper flakes, ½ teaspoon salt, and several grinds of fresh pepper.

3. In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain.

4. Return the pot back to the stove. Over low heat, drizzle the bottom of the pot with a little olive oil and add the spinach. Toss and sauté 1 to 2 minutes until just wilted, working in batches if necessary. Turn off the heat, remove the spinach from the pot, and gently squeeze out some of the excess water. Coarsely chop it and set aside.

5. Add the pasta back to the pot along with the remaining marinara, most of the chopped spinach, ¼ teaspoon sea salt, and more fresh pepper and toss until combined.

6. Add half the pasta to the baking dish, top with dollops of the ricotta, the remaining spinach, and scoop the remaining pasta on top. Top with the mozzarella and pecorino cheese. Drizzle with olive oil and bake until the cheese is browned, 16 to 22 minutes.

7. Garnish with fresh basil or parsley and serve hot.

1. Bring a pot of salted water to a boil and cook pasta according to package instructions. Reserve 1/2 cup of pasta water during the final few minutes of cooking.

2. Heat the olive oil in a pan over medium heat and add the pepper. Let cook for about 30 seconds, then remove from the heat. Add in the butter and 1/4 cup of pasta water to start. Whisk to combine until the butter has melted.

3. Add in the cooked pasta and half of the cheese. Use tongs to toss, then add in the other half of the cheese. Toss until the cheese has melted and you have a glossy sauce, adding more of the starchy pasta water as needed. I used close to 1/2 cup total.

4. Serve hot with a few extra cracks of black pepper and freshly grated parmesan if desired. Enjoy!

1. Preheat the oven to 400°F (204°C).

2. Heat a large pan or dutch oven with the oil over medium heat.

3. Add in the diced onion and saute for about 5-7 minutes or until it begins to look translucent.

4. Add in the ground beef and saute until mostly cooked through.

5. Stir in the garlic and saute for an additional 1 minute.

6. Add in the worcestershire sauce, tomato paste, all spices, salt and pepper.

7. Saute for 1-2 minutes.

8. Mix in the flour until no clumps remain.

9. Add in the broth, corn, peas and carrots. If you can't find frozen peas and carrots together, just use 1/2 cup of frozen peas and 1/2 cup frozen carrots.

10. Saute over low heat for about 10 minutes to let the flavors blend and the sauce thicken.

11. Transfer to a casserole dish (a 9x9 or similar size will work) and top with the mashed potatoes.

12. Fluff with a fork so you end up with some golden brown bits when it bakes.

13. Bake for 20-25 minutes or until lightly golden brown on top. Let cool for about 10 minutes.

14. Top with chopped chives, parsley and enjoy!

1. Bring a large pot of salted water to a boil and cook pasta according to package instructions. Be sure to reserve 1/2 cup of pasta water before draining.

2. Melt the butter over medium heat in a large pan. Add in the shallot and saute for 3-4 minutes or until the shallot is translucent.

3. Add in the garlic and saute for 1 more minute, then add in the tomato paste and saute for 2 minutes to help deepen the flavor.

4. Whisk in the vodka and let simmer so the alcohol cooks off, about 2-3 minutes.

5. Add in the red pepper flakes, salt, pepper and slowly whisk in the heavy cream. Whisk in the water, then reduce the heat to low and whisk in the parmesan cheese.

6. Once everything is glossy and well combined, add in the pasta and toss to combine. Garnish with fresh basil and red pepper flakes. Enjoy!

1. Preheat oven to 200C/180C fan forced. Grease and line a 20 x 30cm slice pan with baking paper.

2. Heat the 2tsp oil in a small frying pan over high heat. Add the bacon and onion and cook, stirring often, for 7 minutes or until bacon is crisp and onion is soft. Set aside to cool slightly.

3. Use a fork to whisk the eggs in a large bowl until combined. Add the flour and baking powder and mix until smooth. Add the zucchini, cheese, bacon mixture and extra oil. Stir to combine. Pour the mixture into the prepared pan and bake for 30 minutes or slice is golden and set.

4. Cut slice into 12 pieces and serve with rocket.

Ragu

1. Heat oil in a large heavy based pot over medium heat. Add garlic, onion, celery and carrots. Cook for 10 minutes until softened and sweet – they should not brown (if they do, turn heat down).

2. Add beef, turn heat up and cook the beef, breaking it up as you go.

3. Once the beef has all turned brown, add the remaining Ragu ingredients EXCEPT the sugar.

4. Stir then adjust the heat so it is bubbling very gently. Place the lid on and cook for 1.5 – 2 hours, stirring every now and then, then remove the lid and simmer for 30 minutes.

5. The ragu is ready when the meat is really tender and the sauce has thickened and is rich. Adjust salt and pepper to taste, and add sugar if required.

Cheese Sauce

1. Warm milk up in a saucepan (optional – just makes sauce thicken faster).

2. In a large saucepan, melt butter over medium low heat. Add flour and mix constantly for 1 minute.

3. Pour about 1 cup of the milk in, mixing as you go to incorporate into the flour mixture. Once mostly lump free, add remaining milk. Use a whisk if needed to make it lump free.

4. Turn heat up to medium high. Stir occasionally at first then regularly after a few minutes until sauce thickens – about 5 – 8 minutes. It should coat the back of the wooden spoon.

5. Remove from heat, add cheese, nutmeg, salt and pepper. Mix until the cheese is melted. The Sauce should be thick but still easily pourable – the consistency of heavy cream. If it's too thick, add a splash of water or milk.

Assemble

1. Preheat oven to 180°C/350°F (177°C).

2. Use a 33 x 22 x 7 cm / 13 x 9 x 2.5" baking dish.

3. Smear a bit of Ragu on the base, then cover with lasagna sheets. Tear sheets to fit.

4. Spread over 2 1/2 cups of Ragu (enough to cover sheets), then drizzle over 1 cup of Cheese Sauce.

5. Top with lasagna sheets. Spread with another 2 1/2 cups of Ragu, then 1 cup of Cheese Sauce. Top with lasagna sheets then repeat 1 more time.

6. Top with a 4th layer of lasagna sheets, then pour over the remaining Cheese Sauce.

7. Sprinkle with Mozzarella, then bake for 25 minutes or until golden and bubbling.

8. Stand for 5 to 10 minutes before cutting and serving, garnished with basil or parsley if desired.

1. Cook the penne pasta according to package instructions. Drain the pasta and set aside while you prepare the chicken and sauce.

2. Cut boneless skinless chicken into 1-inch bite-sized pieces and season with salt and pepper.

3. In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes until the chicken is no longer pink and cooked through.

4. Transfer the cooked chicken to a plate and set it aside while you make the sauce.

5. Return to the same skillet, then add butter. Once it is melted, sauté the minced garlic for 30 seconds until it's fragrant. Add in flour and stir to make a paste.

6. Whisk in chicken broth, heavy cream, and parmesan cheese.

7. Stir in the drained sun-dried tomatoes, paprika, and dried Italian seasoning. Season with more salt and pepper if needed.

8. Simmer the sauce for a few minutes for it to thicken.

9. Return the chicken to the skillet along with the cooked pasta. Stir to coat the chicken and pasta in the sauce.

10. Garnish with chopped fresh basil leaves and additional parmesan cheese.

Pasta

1. Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.

2. Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.

Mushrooms

1. Melt half butter and all oil in a large skillet over heat.

2. Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges – around 5 minutes.

3. Halfway through cooking, add salt & pepper.

4. Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.

5. Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.

6. Taste and add more salt and pepper if needed.

7. Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.

1. Bring a large saucepan of water to a boil. Cook pasta according to package directions. Drain.

2. Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Transfer to a plate.

3. Combine spinach and water in a large saucepan. Cook over medium heat, stirring occasionally, until just wilted, about 2 minutes. Add cream cheese and milk to the pan; stir until the cream cheese is melted. Add Parmesan, garlic powder and the remaining 1/8 teaspoon each salt and pepper; cook, whisking, until thickened and bubbling. Add artichokes and the cooked pasta; toss to combine.

4. Divide the pasta mixture among 4 bowls. Thinly slice each chicken breast and arrange on top of the pasta. Sprinkle with additional Parmesan, if desired.

1. Whisk together the brown sugar and all spices for the salmon in a small dish.

2. In another dish, whisk together the orange juice, olive oil and lime juice along with 2 teaspoons of the spice blend.

3. Pour on top of the salmon and marinate for at least 30 minutes.

4. Meanwhile, dice the mangoes and peppers and add to a bowl with the onion, cilantro and lime juice. Set aside.

5. When the salmon is done marinating, sprinkle on top the rest of the spice blend and pat into the skin.

6. Heat 1 tablespoon of oil in a non-stick skillet. Once warm, add the salmon, skin side up and cook for 4-6 minutes, then flip and cook an additional 4-6 minutes or until cooked through the center.

7. It should easily flake off the skin when it is done. You can flip it back to be face down to get it nice and crispy and blackened if desired.

8. Serve with jasmine rice, mango salsa and a fresh squeeze of lime juice. Also delicious with chipotle aioli or other spicy sauce.

1. Heat oil in a large skillet over medium high heat.

2. Cook sausages, turning to brown all over then remove. Optional: slice sausages into pieces on the diagonal.

3. In the same skillet, add garlic and onion. Cook for 2 minutes until translucent.

4. Add curry powder and stir for 30 seconds.

5. Add flour and mix for 30 seconds.

6. Gradually pour in chicken stock, mixing constantly.

7. Add carrots, sugar, salt and pepper, stir well.

8. Add sausages and peas, bring to simmer and cook for 3 minutes or until sauce thickens.

9. Serve over mashed potato, rice, pasta or noodles. For low carb, try mashed cauliflower!

1. Yogurt Sauce: Combine the yogurt sauce ingredients and leave in fridge for at least 20 minutes for the flavor to develop (overnight even better!)

2. Koftas: Grate the onion into the bowl using a standard box grater. Add remaining Kofta ingredients and mix well with your hands.

3. With damp hands, divide the meat into 8 equal pieces and push and shape the meat onto 8 skewers. Make them smooth (looks nicer, pictured!) or a bit nubbly (more surface area to brown!)

4. Stove: Preheat 1/2 tbsp oil in a large skillet over medium high heat. Cook in batches for 5 minutes in total, turning to brown evenly all over.

5. BBQ: BBQ on medium high for about 6 minutes, rotating to brown all over.

6. Broiler/oven grill: preheat and cook koftas 30cm/10" from heat source for 12 minutes, rotating as needed until lightly browned (you won't get as good a browning as stove/BBQ)

7. Do a DIY spread – pile everything onto a platter a make everyone serve themselves.

8. Get a flatbread, smear with Yogurt Sauce, top with Red Cabbage Mint Salad then Kofta, drizzle over more Yoghurt Sauce. Devour and be happy!

1. Sauce - Mix Sauce ingredients in a bowl.

2. Trim the stem end of the beans, then chop into 2 - 2.5cm / 4/5 - 1" pieces.

3. Char Beans: Heat 1 1/2 tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.

4. Sauté aromatics - Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.

5. Cook pork - Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.

6. Serve over rice. Garnish with slices of large red chilli (it's mild), entirely optional. To eat, mix the pork into the rice then eat it with a spoon - forget chopsticks for this one!

1. Mix cornflour with 1 tbsp water until lump free. Then add remaining Sauce ingredients and mix.

2. Heat oil in a wok or large skillet over high heat. Add garlic and ginger, give it a quick stir then add onion.

3. Cook for 1 minute then add pork. Cook pork until it turns white.

4. Add all the vegetables. Cook for 2 minutes until the carrot is softened and pork is cooked through.

5. Add Sauce and cook for 1 1/2 minutes or until it thickens and glossy, coating the Filling.

6. Transfer Filling into serving bowl. Lay out lettuce leaves, peanuts and scallions on the side.

7. To serve, spoon some Filling into a lettuce leaf. Top with peanuts and scallions, bundle it up and enjoy!

Dressing

1. Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.

2. Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.

3. Alternative: Finely mince garlic, coriander and chilli. Use side of knife to smear into paste on cutting board, then shake in jar with remaining ingredients.

Beef

1. Preheat a skillet over high heat until screaming hot and smoking.

2. Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking.

3. Cook times: for steak 2cm / 4/5" thick, 2 min on each side for well done (until internal temp is 71°C/160°F (71°C)) (ensure cooked through, no pink).

4. Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.

Salad

1. Place lettuce in a bowl, drizzle with 1 tbsp Dressing and toss.

2. Slice the beef thinly against the grain and place in a bowl with the remaining Salad ingredients. Dress with most remaining Dressing and toss gently.

3. Pile dressed lettuce onto plate(s), pile over beef and other salad ingredients.

4. Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using, drizzle with remaining Dressing. Serve immediately!

1. In a large pot or dutch oven, add the finely diced onion and coconut oil.

2. Saute for about 5 minutes or until the onion starts to look transluscent.

3. Add in the serrano pepper, garlic, grated ginger and chopped cilantro. If you like spice, include the pepper seeds, but otherwise leave them out.

4. Saute for 2-3 minutes.

5. Add in all of the spices - turmeric, cumin, curry powder, garam masala, sugar and salt.

6. Let all of the flavors blend for about 3 minutes.

7. Add in all remaining ingredients including the lentils/tomatoes, but only 2 1/2 cups worth of veggie broth.

8. Stir well to combine.

9. Bring to a boil, reduce heat to low and cover. Simmer for 20 minutes, stirring occasionally to make sure nothing burns.

10. Once it has thickened, taste and adjust seasonings as desired. If you used low sodium veggie broth, you may want some more salt. If you prefer a thinner consistency, you can stir in 1/2 cup of veggie broth. It will thicken as it sits in the fridge, so keep this in mind if you're prepping this ahead of time.

11. Top with chopped cilantro and red pepper flakes & enjoy! I like to serve this with white rice, but it's also delicious with steamed potatoes or just as is.

1. Heat the oil in a large pot or pan over medium heat.

2. Add the onions and sauté until translucent (about 5-10 minutes on low heat).

3. Add in the garlic and ginger and saute an additional 1-2 minutes.

4. Add in all remaining ingredients aside from the chickpeas.

5. Transfer contents to a high speed blender or food processor and process until completely smooth.

6. Transfer back to the pan.

7. Let simmer on low heat until the sauce begins to thicken.

8. Once thickened, add in the drained and rinsed chickpeas. It will continue to thicken once you add the chickpeas, but if it's not thickening, whisk in another 1-2 teaspoons of tapioca starch. Keep in mind it will thicken quite a bit as it sits in the fridge, so keep this in mind if you're prepping this ahead of time.

9. Mix until everything is well combined and let simmer for 15 minutes, uncovered (this will help it thicken a bit more).

10. Serve with rice and garnish with cilantro and red pepper flakes. Enjoy!

1. Preheat oven to 400°F (204°C) (204 C) and line a large baking sheet (or more if making larger batch) with foil or parchment paper.

2. In a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on baking sheet. Bake for 25 minutes or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired (I added a bit more sea salt, cumin and garlic powder for extra flavor).

3. While the chickpeas are roasting, prepare your sauce by adding Tzatziki, lemon juice, dill and garlic to a mixing bowl and whisking to combine. Add enough water or almond milk to thin so it's pourable (~2-3 Tbsp). Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor.

4. To serve, warm pitas or flatbread in the microwave for 15-30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice.

5. Best when fresh, though leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3-4 days.

1. Place a rack closest to broiler. Heat broiler to high. In a medium bowl, combine mayonnaise, sriracha, oil (if using), and 4 teaspoons soy sauce.

2. Place salmon on a large foil-lined baking sheet; season all over with 1 teaspoon salt. Spoon 1 tablespoon spicy mayo on each fillet and rub all over. Broil salmon, watching closely, until tops start to brown and blister, 9 to 11 minutes.

3. Meanwhile, in a large bowl, toss rice, furikake, 1 tablespoon vinegar, 1 teaspoon sugar, and remaining 2 teaspoons soy sauce until combined. In a small bowl, toss cabbage, 1/4 teaspoon salt, and remaining 2 tablespoons vinegar and 1/4 teaspoon sugar until combined.

4. Transfer salmon to another medium bowl and add 2 tablespoons spicy mayo. Using a fork, break salmon into small pieces and toss until coated.

5. On a work surface, arrange a sheet of nori with a point facing you. Spoon 1/3 cup rice mixture into the center. Using wet fingers, pat rice into a square. Top with 1/4 cup salmon mixture, spreading over rice. Layer with 4 slices cucumber, 2 tablespoons cabbage mixture, 1 tablespoon grated carrot, 2 slices avocado, and 2 tablespoons spicy mayo. Fold top corner of sheet down over the center. Repeat with bottom, left, and right corners to make a square pouch, enclosing fillings. Tightly wrap with plastic wrap. Repeat with remaining sheets and filling. Let sit 10 minutes.

6. Unwrap sushi sandwich and slice in half. Serve with remaining spicy mayo alongside.

1. Whisk together yogurt, almond milk, maple syrup, and vanilla extract in a medium-sized bowl.

2. Add chia seeds to yogurt mixture, wait for 5 minutes and give it another mix. We do this because chia seeds tend to stick together when mixed with liquid. Doing so helps break up any lingering clumps of chia seeds.

3. Cover with stretch film, and refrigerate for at least 4 hours or overnight.

4. When ready to serve, ladle into bowls and top each bowl with fresh berries and nuts. Serve while still cold.