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Ingredients GREEN GODDESS SAUCE 1 small garlic clove, smashed, peeled 1/2 cup low-fat Greek yogurt 1/2 cup mayonnaise 1/2 cup packed fresh parsley, coarsely chopped 1/4 cup fresh tarragon, coarsely chopped 1/4 cup thinly sliced chives 1 tsp. finely grated lemon zest 1 Tbsp. fresh lemon juice 1/2 tsp. fish sauce or 1 anchovy fillet Kosher salt Freshly ground black pepper MEATBALLS 1 large egg 1/2 cup panko breadcrumbs 1 tsp. kosher salt Freshly ground black pepper 1 lb. ground chicken Cooking spray Cooked orzo, for serving (optional) Directions GREEN GODDESS SAUCE Step 1 In a blender or food processor, blend garlic, yogurt, mayonnaise, parsley, tarragon, chives, lemon zest, lemon juice, fish sauce, 1/2 tsp. salt, and a few grinds of pepper until smooth. Season with more salt and pepper, if needed. Step 2 Transfer 1/4 cup sauce to a large bowl (for the meatballs). Step 3 Transfer remaining sauce to a medium bowl and refrigerate until ready to use. MEATBALLS Step 1 To large bowl with sauce, add egg, panko, salt, and a few grinds of pepper and stir to combine. Add chicken and gently mix to combine (do not overmix). Step 2 Refrigerate until mixture firms up, about 10 minutes. Step 3 Arrange a rack in center of oven; heat broiler. Lightly grease a baking sheet with cooking spray. Roll meat mixture into 20 balls and arrange on prepared sheet. Step 4 Broil meatballs, watching closely, until cooked through and browned on top, 6 to 8 minutes. Step 5 Divide orzo (if using) among plates. Top with meatballs, then drizzle with refrigerated reserved goddess sauce

CHICKEN 3 (8-oz.) boneless, skinless chicken breasts 1 cup canned coconut milk 2 Tbsp. fresh lime juice 1 Tbsp. fish sauce 1 1/2 cups (180 g.) all-purpose flour 2 Tbsp. cornstarch 1 tsp. kosher salt Freshly ground black pepper 3 large eggs 1 1/2 cups panko breadcrumbs 1 1/2 cups unsweetened shredded coconut Vegetable oil, for frying (about 2 cups) SPICY MAYO 1/2 cup mayonnaise 2 Tbsp. sriracha 1 tsp. honey CABBAGE SALAD 1 head of Napa cabbage, thinly sliced 2 Persian cucumbers, quartered, thinly sliced 1 avocado, cubed 1 small serrano chile, thinly sliced 1/2 cup coarsely chopped fresh cilantro 1 (1/2") piece ginger, peeled, finely grated 2 Tbsp. fresh lime juice 1 tsp. reduced-sodium soy sauce 1/2 tsp. fish sauce Lime wedges, for serving Directions CHICKEN Step 1 Using a sharp knife, cut chicken in half through thickest side parallel to cutting board. Place pieces between 2 pieces of plastic wrap or in a large resealable bag on a large cutting board. Using a meat mallet or rolling pin, pound chicken to 1/4" thick. Step 2 In a large bowl, combine coconut milk, lime juice, and fish sauce. Add chicken and toss to combine. Cover bowl and refrigerate at least 30 minutes and up to 1 hour. Step 3 In a large shallow bowl, whisk flour, cornstarch, salt, and a few grinds of pepper. In a second shallow bowl, beat eggs to blend. In a third shallow bowl, stir panko and coconut. Step 4 Working one at a time, remove chicken from marinade and toss in flour mixture. Dip into eggs, letting excess drip off, then coat in panko mixture, gently pressing to adhere. Step 5 Into a large, stainless steel skillet, pour oil to a depth of 1/2". Heat over medium-high heat until shimmering but not smoking (oil temperature should be around 350°). Working in batches if needed, carefully add chicken and cook, turning halfway through, until deeply golden brown, 3 to 4 minutes per side. Transfer to a wire rack. Repeat with remaining chicken, adjusting heat as needed. SPICY MAYO Step 1 In a small bowl, combine mayonnaise, sriracha, and honey. Refrigerate until ready to use. Step 2 Make Ahead: Spicy mayo can be made 1 week ahead. Keep refrigerated. CABBAGE SALAD Step 1 In a large bowl, toss cabbage, cucumber, avocado, chile, and cilantro. Step 2 In a small bowl, whisk ginger, lime juice, soy sauce, and fish sauce. Pour dressing over salad and toss to combine.

Ingredients: 1 8.8 ounce package Thai Vermicelli rice noodles 2 tablespoons canola oil 1 pound pork chops about 4 chops, sliced into bite size pieces 1 yellow onion diced 6 cloves garlic minced 2 tablespoons soy sauce 1 cup chicken stock 2 cups shredded cabbage 1/2 cup sliced carrots 3 diced green onions kosher salt and cracked pepper to taste Instructions Soak noodles according to package directions. Prep the pork and vegetables by cutting into uniform sizes. Heat oil in a wok or large saute pan. Add pork, yellow onion, garlic and soy sauce. Cook 3-5 minutes or until pork is browned. Season to taste with salt and pepper. Add chicken stock, cabbage, carrots and green onions. Cook 3-5 minutes or until vegetables have softened. Add noodles to pork and vegetable mixture. Toss to combine. Season to taste with salt and pepper. Serve.

6 cups cubed watermelon 2 tablespoons fresh lime juice In a blender, place the watermelon and lime juice. Blend until completely smooth, then pour into popsicle molds, leaving ½ inch at the top for expansion. Cover and add popsicle sticks if necessary. Freeze until set, 4 hours or overnight.

Ingredients 5 ripe peaches, pitted and sliced 1 tablespoon cornstarch 1 tablespoon cane sugar 1 teaspoon fresh lemon juice 1 teaspoon vanilla extract Vanilla ice cream, for serving Topping ½ cup whole rolled oats ½ cup almond flour ⅓ cup brown sugar ¼ cup crushed walnuts ½ teaspoon cinnamon ¼ teaspoon sea salt ¼ cup firm coconut oil or cold butter, Instructions Preheat the oven to 400°F and grease a 10-inch cast-iron skillet. In a large bowl, combine the peaches, cornstarch, sugar, lemon juice, and vanilla and toss to coat. Make the topping: In a medium bowl, combine the oats, almond flour, brown sugar, walnuts, cinnamon, and salt. Using your hands, work in the firm coconut oil until the mixture is crumbly. Scoop the peach filling into the prepared skillet. Sprinkle with the topping and bake for 20 to 30 minutes, or until the fruit is soft and the topping is golden brown. Remove from the oven and let cool for 5 minutes. Serve with vanilla ice cream.

Ingredients 1 1/2 pounds boneless, skinless chicken breasts or thighs 2 tablespoons extra virgin olive oil 1 tablespoon fresh chopped thyme, plus more for serving kosher salt and pepper 1/4 cup all-purpose flour 4 slices thick cut bacon, chopped 1 small yellow onion, chopped 2 tablespoons butter 4 ears corn, kernels removed from cob 2 cloves garlic, minced or grated 1 teaspoon crushed red pepper flakes 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc 1/2 cup heavy cream, canned full fat coconut milk, or whole milk 1/2 cup grated parmesan or Asiago cheese fresh basil Instructions 1. Rub the chicken all over with 1 tablespoon olive oil, thyme, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken. 2. Heat a large skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels. 3. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Remove the chicken from the pan. 4. Add the remaining 1 tablespoon olive oil. When the oil shimmers, add the onion and cook until fragrant, about 5 minutes. Add the butter, corn, garlic, and red pepper flakes. Cook another 5 minutes or until the corn is golden. 5. Reduce the heat to medium low and pour in the wine and 1/2 cup water. Add the chicken back to the skillet and bring to a simmer over medium heat. Simmer the chicken for 10-15 minutes until cooked through. Stir in the heavy cream and parmesan, cook another few minutes until warmed through. Remove from the heat and top with bacon. 5. Serve the chicken topped with fresh thyme and basil. Enjoy!

Ingredients SAUCE 4 cloves garlic chopped 1 tablespoon chopped fresh ginger 1/2 cup tamari or soy sauce 1/4 cup honey 2 tablespoons rice vinegar 2-3 tablespoons Gochujang (Korean chili paste) 1 tablespoon toasted sesame oil STIR FRY 8 ounces brown rice noodles 2 tablespoons sesame oil 3 cups mixed stir fry vegetables 3 shallots, sliced 1 pound flank steak or chicken breast, sliced thin 1/4 cup toasted sesame seeds 1/2 cup fresh basil Instructions 1. To make the sauce. Combine all ingredients in a glass jar. Shake or whisk to combine. 2. Cook the rice noodles according to package directions. Drain and rinse under cold water. 3. Heat 1 tablespoon oil in a large skillet over high heat. Add the vegetables and cook until wilted, 2-3 minutes. Stir in 2 tablespoons of the sauce. Cook until the sauce coats the veggies. Remove from the pan. 4. In the same skillet, add 1 tablespoon oil. Then add the shallots and cook 2 minutes, until deeply softened. Add the beef and cook, undistributed, until seared, 2 minutes. Toss the meat, then pour in the sauce. Simmer 1 minute, then stir in the noodles and vegetables. Cook 2-3 minutes, until the sauce coats the noodles. 5. Remove from the heat and stir in the basil and sesame seeds. Serve topped with fresh basil.

Ingredients: 4 cups chopped rhubarb (fresh or frozen) 1 red bell pepper, finely chopped 1–2 red chilies, minced (adjust to taste) 1 medium onion, finely chopped 2 garlic cloves, minced 1 tablespoon fresh ginger, grated 1½ cups granulated sugar ½ cup apple cider vinegar ¼ teaspoon salt Optional: ¼ teaspoon crushed red pepper flakes (for extra heat) Directions: Layer Ingredients: In a slow cooker, add rhubarb, bell pepper, chilies, onion, garlic, and ginger. Sprinkle sugar and salt over the top and pour in the vinegar. Stir gently to combine. Cook Slowly: Cover and cook on LOW for 5–6 hours until the mixture is soft and jam-like. Stir every couple of hours. Mash or Blend: Use a potato masher for a chunky texture or an immersion blender for a smoother finish (be cautious of hot splashes). Adjust Thickness: If the jam is too runny, cook uncovered on HIGH for 30–60 minutes until thickened to your liking. Cool & Store: Let the jam cool slightly, then spoon into sterilized jars. Store in the fridge for up to 3 weeks or freeze for longer.

Cook, cool and slice into a baking dish 6 potatoes Season with Salt and pepper Sprinkle with 1/4 cup chopped celery 1 tablespoon chopped parsley Mix 2 tablespoons tarragon vinegar 2 tablespoons cider vinegar 1/4 cup olive oil or bacon fat 1 thick slice lemon Heat to the boiling point. Remove the lemon and pour the dressing over the potatoes. Cover and let stand in a 350 F oven until heated (about 10 minutes)

Ingredients 1/3 cup full-fat plain Greek yogurt 1/4 cup extra virgin olive oil 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed 6 garlic cloves, chopped 2 shallots, chopped 1 tablespoon paprika or n smoked paprika 1 tablespoon chopped fresh oregano chili flakes, Kosher salt, and black pepper 2 English cucumbers or Persian cucumbers, chopped 1 avocado, diced 2 tablespoons lemon juice 1/4 cup fresh dill, chopped 6 ounces crumbled feta cheese 1-2 cups Tzakiki sauce (Recipe to Follow) lettuce, peperoncini (pickled banana peppers), onion, tomatoes, and pitas, for serving GINGER TAHINI 1/2 cup tahini (available at Bulk Barn) 2 teaspoons grated ginger 1 clove garlic, grated 2 teaspoons soy sauce 1 tablespoon lemon juice 2 teaspoons honey Instructions 1. In a bowl, combine the yogurt, olive oil, cubed chicken, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator. 2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges. 3. Meanwhile, combine the cucumbers, avocado, lemon, dill, salt, and pepper. 4.To assemble, add lettuce to a bowl. Top with chicken, cucumber/avocado, feta cheese, and any other desired toppings. Add a few dollops of Tzaziki sauce. Drizzle over the tahini. Tzitziki Recipe 1 cup whole-fat Greek yogurt • 1 Tbsp. extra-virgin olive oil • Juice of 1/2 lemon • 1/2 cup finely chopped cucumber • 2 cloves garlic, finely chopped • 1 Tbsp. chopped fresh dill • Kosher salt • Freshly ground black pepper • Pinch of crushed red pepper flakes • Pita and vegetables, for serving (optional) Directions • Step 1 In a medium bowl, combine yogurt, oil, and lemon juice. Add cucumber, garlic, and dill; season with salt, black pepper, and red pepper. • Step 2 Serve with pita and vegetables (if using). • Step 3 Make Ahead: Tzatziki can be made 4 days ahead. Transfer to an airtight container and refrigerate.

Wash, discarding imperfect ones 2 pounds beans. Cover with two quarts of water. Bring to the boiling point, boil 2 minutes then let soak 1 hour or more. Without draining, cook slowly until the skins burst when you take a few on the tip of a spoon and blow on them. Drain, reserving the cooking water. Fry 1/2 pound of fat salt pork or bacon. Let stand 2 minutes, drain, and cut 1-ich gashes every 1/2 inch without cutting through the rind. Put the beans in the bean pot. Push the pork down into the beans until all but the rind is covered. Mix 2 teaspoons salt 1 cup molasses 1 cup maple syrup 1 teaspoon dry mustard 2 tablespoons sugar, brown or white Add 1 cup of the reserved water and bring to the point. Pour over the beans and add enough more water to cover the beans. Cover the bean pot. Bake 6 to 8 hours at 250 F. Add water as needed to keep the beans moist. Uncover the last hour of baking so that the rind will be brown and crisp. To flavour the beans with onion, rub the inside of the pot with onion and add a few slivers of onion. If you like a pronounced onion flavour, put a peeled onion in the pot with the beans and remove it when you serve the beans.

Meat Loaf 1 egg slightly beaten 2 teaspoons salt 3/4 cup water or milk 1 cup soft bread crumbs 2 tablespoons minced onion or dried onion soup mix or flakes 2 pounds lean ground beef, chuck or round Taste and season more highly if you like. Pat into a greased loaf pan or shape in a roll and place in a shallow baking pan. Over the top lay 4 strips bacon, if the meat is lean. Bake 1 hour at 350 F. Serve hot with tomato sauce or mushroom sauce. Or serve cold with pepper relish or chili sauce. To shorten the baking time, bake in 3-inch muffin pans. Top with bacon squares. Bake at 400 F about 25 minutes.