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Ingredients 1 pint (16 ounces) heavy cream 2 tablespoons (1 ounce) cultured buttermilk (or yogurt) Directions Combine buttermilk and heavy cream in a non-reactive container. Cover and allow to rest at room temperature until thickened to desired texture, about 12 hours. Store in the refrigerator for up to 2 weeks.

4 (8-ounce) fish fillets such as red snapper Kosher salt and freshly ground black pepper 8 ounces crème fraîche 3 tablespoons Dijon mustard 1 tablespoon whole-grain mustard 2 tablespoons minced shallots 2 teaspoons drained capers Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper. Combine the crème fraîche, two mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it’s barely done. (The fish will flake easily at the thickest part when it’s done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Ingredients Cooking spray 2 Tbsp. neutral oil 1 medium yellow onion, chopped 1 small jalapeño, stemmed, seeded, finely chopped (optional), plus more, thinly sliced, for serving 2 cloves garlic, finely chopped 3 cups shredded cooked chicken 1 (15.5-oz.) can black beans, rinsed, drained 1 (15.25-oz.) can corn, drained 1 1/2 tsp. kosher salt 1 tsp. chili powder 1 tsp. ground cumin 1/2 tsp. freshly ground black pepper 1 (15-oz.) can fire-roasted tomatoes 1 (10.5-oz.) can cream of chicken soup 2 cups crushed tortilla chips, divided 1 1/2 cups shredded cheddar, divided 1 1/2 cups shredded Monterey Jack, divided Chopped fresh cilantro, tomatoes, and avocado, for serving Directions Step 1 Preheat oven to 350°. Grease a 13" x 9" pan with cooking spray. Step 2 In a large skillet over medium heat, heat oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño (if using) and garlic and cook, stirring, until fragrant, about 1 minute more. Add chicken, beans, corn, salt, chili powder, cumin, and pepper and cook, stirring occasionally, until warmed through, about 5 minutes. Add tomatoes and soup and stir to combine. Step 3 Spread half of chicken mixture on bottom of prepared pan. Top with half of chips, half of cheddar, and half of Monterey Jack. Repeat with remaining chicken mixture, chips, cheddar, and Monetery Jack. Step 4 Bake casserole until bubbly and cheese is melted, 25 to 30 minutes. Step 5 Top with cilantro, tomatoes, avocado, and jalapeño. Top the casserole, nacho-style, with chopped cilantro, tomatoes, and avocado and sliced jalapeño. (A few dollops of sour cream and squeezes of lime)

¼ cup plus 2 tablespoons freshly squeezed lemon juice, divided (2 lemons) 2 firm, ripe Hass avocados 2 pints cherry or grape tomatoes, halved through the stem ½ cup medium-diced red onion Good olive oil Kosher salt and freshly ground black pepper 3 ounces baby arugula Pour ¼ cup of the lemon juice into a mixing bowl. Cut the avocados in half, remove the pit, peel them (or scoop them out with a spoon), and cut in ½-inch dice. Immediately add the avocados to the lemon juice and toss carefully. Add the cherry tomatoes and red onion and toss again. In a small glass measuring cup, whisk together the remaining 2 tablespoons of lemon juice, ¼ cup olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Pour enough of the vinaigrette over the tomato and avocado mixture to moisten completely. Add the arugula, add more vinaigrette, sprinkle with 1½ teaspoons salt and ½ teaspoon pepper, and toss well. Taste for seasonings (you want the salad well seasoned!) and serve at room temperature.

4 medium zucchini (about 8–10 inches long) 1 cup crumbled feta cheese (use Greek feta for the most authentic flavor) 1 cup cherry tomatoes, quartered 1/2 cup kalamata olives, pitted and chopped 1 small red onion, finely chopped 2 garlic cloves, minced 1 tablespoon olive oil 1 teaspoon dried oregano 1/2 teaspoon ground cumin (optional, for a slightly smoky flavor) 1/4 cup fresh parsley, chopped 1/4 cup fresh basil, chopped 1 lemon, zested and juiced Salt and pepper to taste 1/4 cup breadcrumbs (optional, for extra crunch) Extra virgin olive oil for drizzling

1 large green or red cabbage 3 tablespoons olive oil (or melted butter for a richer flavor) 1 teaspoon garlic powder 1 teaspoon smoked paprika ½ teaspoon onion powder ½ teaspoon dried thyme 1 teaspoon salt (adjust to taste) ½ teaspoon black pepper Optional toppings: grated Parmesan cheese, red pepper flakes, or fresh parsley Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. Remove any wilted or damaged outer leaves from the cabbage. Using a sharp knife (I use imarku chef knife made from Japanese steel), slice the cabbage into ¾-inch thick rounds or “steaks.” Be careful to keep the core intact — it holds the steaks together. In a small bowl, mix the olive oil, garlic powder, smoked paprika, onion powder, thyme, salt, and black pepper.

Ingredients 6 1/2 oz. rice noodles 1/4 cup fresh lime juice (3 limes) 2 Tbsp. plus 1 teaspoon olive oil, divided 2 tsp. fish sauce 1 tsp. light brown sugar 1 Fresno chile, thinly sliced 12 oz. skirt steak, cut crosswise into 5-inch pieces 1 large carrot (about 5 ounces) 1/2 seedless cucumber (about 6 ounces) 1 watermelon radish (about 7 ounces) 1 cup mint leaves 1 cup cilantro leaves 1/4 cup roasted and salted peanuts, chopped (optional) Directions Step 1 Heat grill on medium-high. Cook noodles per package directions and drain. Step 2 Meanwhile, in small bowl, combine lime juice, 2 tablespoons olive oil, fish sauce, brown sugar, and Chile. Step 3 Rub skirt steak with remaining 1 teaspoon oil and grill to desired doneness, 2 to 3 minutes per side for medium-rare, basting with 1 tablespoon dressing during last 2 minutes of cooking. Transfer to cutting board and let rest at least 5 minutes before slicing. Step 4 Divide noodles among bowls. Using julienne peeler, julienne carrot, cucumber, and radish. Top noodles with vegetables, sliced steak, and herbs. Serve with remaining dressing and peanuts if desired.

INGREDIENTS 1½ cup Speculoos or Biscoff cookie crumbs crushed 6 tbsp butter melted, slightly cooled 3 tbsp granulated sugar 1 cup mascarpone ⅔ cup 35% cream ¼ cup icing sugar 1 tsp vanilla extract 1 lb strawberries hulled, halved In bowl, stir together crushed cookies, butter and sugar until moistened; press onto bottom and up the side of pie plate or 9-inch tart pan with removable bottom. Freeze for at least 15 minutes. In large bowl, using an electric mixer, beat mascarpone with cream on medium until mixture thickens. Sift in icing sugar and vanilla and continue beating until stiff. Cover and refrigerate. Spoon in and spread mascarpone cream mixture over crust and arrange strawberries overtop. Chill until tart is well chilled and flavours meld.

Ingredients 2 Chinese eggplants (about 1 pound total), cut into 2-inch long pieces 2 tablespoons vegetable oil 4 cloves garlic, minced 1-inch piece of ginger, minced 2 green onions, chopped 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon sugar 1 teaspoon cornstarch 1/4 cup water 1/2 teaspoon sesame oil (optional) Red pepper flakes, to taste (optional) Cooked rice, Instructions Prepare the Eggplant: Cut the Eggplant: Wash the eggplants and cut them into 2-inch long pieces, about 1/2 inch thick. Soak the Eggplant (Optional): To reduce bitterness, soak the eggplant in a bowl of salted water for 10-15 minutes. Drain and pat dry. Cook the Eggplant: Heat the Oil: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Sauté the Eggplant: Add the eggplant pieces to the skillet in a single layer. Cook for 8-10 minutes, turning occasionally, until the eggplant is softened and slightly browned. You may need to do this in batches to avoid overcrowding the pan. Remove the Eggplant: Remove the cooked eggplant from the skillet and set aside. Make the Garlic Sauce: Sauté the Aromatics: Add a little more vegetable oil to the skillet if needed. Add the minced garlic and ginger and sauté for 1 minute, until fragrant. Add the Sauce Ingredients: In a small bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, and water. Pour the Sauce: Pour the sauce mixture into the skillet and bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes. Combine and Serve: Add the Eggplant: Return the cooked eggplant to the skillet and toss to coat with the garlic sauce. Garnish and Serve: Garnish with chopped green onions and sesame oil (if using). Serve immediately over cooked rice.

Ingredients: 6 medium carrots, peeled and shredded 1 large apple, grated or julienned ½ cup diced celery (optional) ¾ cup plain yogurt (or Greek yogurt) 1 tsp honey or maple syrup 2 tbsp lemon juice 1 tbsp chopped parsley Salt and pepper to taste Instructions: Prep the produce: Peel and shred the carrots and apple using a box grater or food processor. Dice the celery if using. Mix the dressing: In a small bowl, whisk together the yogurt, honey, lemon juice, parsley, salt, and pepper. Combine: In a large bowl, toss the shredded carrots and apple (and celery, if using). Pour the dressing over and mix until well coated. Chill: Cover and refrigerate for at least 1 hour. This allows the flavors to blend and the salad to firm up. Serve: Garnish with extra parsley or a sprinkle of seeds/nuts if desired.

Ingredients Slaw Base: 1/2 medium head green cabbage, thinly shredded (about 4 cups / 280g) 1/4 medium head red cabbage, thinly shredded (about 2 cups / 140g) 2 large carrots, shredded (about 1.5 cups / 180g) 4-5 scallions, thinly sliced (green and white parts) 1/2 cup (30g) fresh cilantro, chopped (optional) 1/4 cup (35g) toasted sliced almonds or cashews 2 tablespoons (20g) toasted sesame seeds Optional: 1/2 cup (30g) crunchy chow mein noodles for extra texture Sesame Vinaigrette: 1/4 cup (60ml) rice vinegar 2 tablespoons (30ml) toasted sesame oil 1 tablespoon (15ml) light vegetable oil 2 tablespoons (30ml) tamari or soy sauce 1 tablespoon maple syrup or honey 1 teaspoon freshly grated ginger 1 clove garlic, minced Kitchen Equipment Needed Large mixing bowl Small bowl or jar for dressing Whisk or fork Chef’s knife or mandoline Cutting board Grater or food processor for shredding carrots Optional but helpful: Salad spinner (to dry cabbage if washing) Mason jar with lid (for shaking vinaigrette) Step-by-Step Instructions 1. Prepare the Sesame Vinaigrette In a small bowl or jar, whisk together the rice vinegar, sesame oil, vegetable oil, tamari (or soy sauce), maple syrup (or honey), ginger, and garlic. Set aside or refrigerate until ready to use. 2. Assemble the Slaw In a large salad bowl, combine the green cabbage, red cabbage, carrots, scallions, and cilantro. Toss everything gently to distribute the ingredients evenly. 3. Dress the Slaw Just before serving, pour the sesame vinaigrette over the slaw and toss thoroughly until everything is evenly coated. This ensures maximum crunch and flavor without sogginess. 4. Add the Crunch Top the slaw with toasted almonds or cashews, toasted sesame seeds, and chow mein noodles(if using). Give it one last gentle toss and serve immediately. Tips for the Best Results Shred Cabbage Thinly: Use a mandoline or a very sharp knife to get the cabbage extra thin. This helps the vinaigrette soak in and gives a better mouthfeel. Toast Your Nuts and Seeds: Toasting adds deeper flavor and more crunch. You can toast them in a dry skillet over medium heat for a few minutes until golden and fragrant. Serve Fresh: Add the dressing and toppings right before serving to keep everything crisp. Customize the Sweetness: Adjust maple syrup or honey to taste depending on how sweet or savory you like your slaw. Ingredient Substitutions & Variations Nut-Free Version: Omit the almonds or cashews and add extra sesame seeds or sunflower seeds instead. Add Protein: Toss in shredded rotisserie chicken, baked tofu, or edamame to make it a meal. Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha to the vinaigrette. Low-Carb: Skip the chow mein noodles and replace the carrots with thinly sliced bell peppers.

Ingredients 2 cups mashed potatoes 1/2 cup grated Parmesan cheese 2 tablespoons chopped dill 1/4 cup crumbled bacon 1 beaten egg Salt and pepper to taste 1 cup breadcrumbs Olive oil spray Directions Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper. In a large bowl, combine the mashed potatoes, grated Parmesan cheese, chopped dill, crumbled bacon, beaten egg, salt, and pepper. Form the mixture into golf ball-sized portions. Coat each potato ball in breadcrumbs. Arrange the potato balls on the prepared baking sheet and spray lightly with olive oil. Bake for 20-25 minutes until they are golden brown and crispy. Let them cool slightly before serving.