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Ingredients Gather these ingredients to make your Chinese Eggplant with Garlic Sauce: 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 You’ll Need 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.

1/2 lb (8oz/220 grams) pasta (spaghetti, linguine, penne, fusilli...) 1 cup (9oz/250 grams) whole-milk ricotta 8 oz (230 grams) fresh baby spinach, washed 1/3 cup (35 grams) grated Parmesan cheese, plus extra to serve 1 unwaxed lemon, zest and juice 3 lemon wedges, to serve (optional) 1 Tbsp extra virgin olive oil, plus extra for drizzling 1 garlic clove, grated or pressed salt and black pepper, to taste Instructions In a large pot of boiling salted water, cook pasta according to package directions until al dente.Meanwhile, make the ricotta sauce. In a medium bowl, combine ricotta, olive oil, parmesan cheese, garlic, lemon zest and juice. Season with 1/4 tsp of salt and a good pinch of pepper. Stir until well combined, taste and make sure you're happy with the seasoning. In the last minute of the pasta's cooking time, reserve 1/2 cup of the cooking water, then and add spinach to the pot. Stir well and push the leaves down to submerge them in water. After 1 minute, drain and return pasta and spinach to the same pot. Add the ricotta sauce and part of the reserved cooking water. Stir well to evenly coat the pasta in the sauce, add more cooking water as needed, you want a smooth and creamy texture. Serve immediately and garnish with grated or shaved Parmesan cheese, a drizzle of extra virgin olive oil and lemon wedges if desired (for extra freshly squeezed juice, but I leave it optional). Plus, I love adding a good pinch of red pepper flakes, you might give it a go. Enjoy!

2 cups long grain rice (uncooked) 4 1/2 cups chicken broth (divided) 1 large onion chopped 3 ribs celery chopped 12 ounces mushrooms sliced 1/4-inch thick 1/2 cup butter 2 tablespoons chopped fresh parsley 1 1/2 teaspoons poultry seasons (optional) 1/2 teaspoon salt or to taste 1/2 teaspoon freshly ground black pepper or to taste Preheat oven to 350 F and grease a 9x13 baking dish. Combine rice and 4 cups chicken broth in medium saucepan. Cover and cook until tender, about 20 minutes. While rice is cooking, melt butter in a 10 inch skillet. Add onions and celery and cook until onions start to soften. Stir in mushrooms and continue cooking until mushrooms are cooked through. Combine rice, seasonings, remaining half cup of broth, and cooked vegetables in the prepared dish. Baked uncovered for 30 minutes.

YIELDS: 9 - 12 serving(s) PREP TIME: 40 mins TOTAL TIME: 5 hrs 40 mins Ingredients FOR THE CRUST: 12 graham cracker sheets (about 6 ½ ounces) 1/4 cup light brown sugar 6 Tbsp. salted butter, melted Nonstick cooking spray, for the baking dish FOR THE FILLING: 1 1/2 cups heavy cream 2 (8-ounce) packages cream cheese, at room temperature 2 cups powdered sugar 2 tsp. vanilla extract 1 (3-ounce) package strawberry gelatin 1/2 cup boiling water 1 lb. strawberries, hulled and thinly sliced Directions 1 For the crust: Process the graham crackers and brown sugar in a food processor until finely ground, about 1 minute. With the processor running, slowly pour in the melted butter. Process the mixture until it is the texture of coarse sand. 2 Spray a 9-by-9-inch square baking dish with cooking spray. Transfer the graham cracker mixture to the dish and press the mixture into the bottom, using the flat bottom of a measuring cup to make an even layer (press firmly). Freeze for at least 20 minutes and up to 2 days. 3 For the filling: In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Transfer the mixture to a large bowl. 4 Combine the cream cheese, powdered sugar, and vanilla in the same bowl used to beat the heavy cream (no need to wipe it clean). Beat on medium-high speed until light, fluffy, and smooth, about 3 minutes. Remove from the mixer and whisk in a third of the whipped cream by hand, then gently fold in the rest using a rubber spatula. Spread half of the cream cheese mixture over the graham cracker crust in an even layer. 5 In a medium bowl, stir together the strawberry gelatin and 1/2 cup boiling water until dissolved, about 2 minutes. 6 Beat 1/3 cup of the strawberry gelatin into the remaining cream cheese mixture until fully incorporated. Spread over the top of the plain cream cheese layer. 7 Toss the sliced strawberries in the remaining strawberry gelatin to fully coat. Spoon the strawberries over the cream cheese in an even layer. Chill until set, at least 4 hours and up to 12 hours. (If chilling longer than 4 hours, cover with plastic.)

YIELDS: 8 - 10 serving(s) PREP TIME: 30 mins TOTAL TIME: 6 hrs 40 CRUST 20 vanilla sandwich cookies (such as Golden Oreos) 4 Tbsp. salted butter, melted FILLING 1 cup milk 1 (3.4-ounce) box instant vanilla pudding mix 1/4 cup powdered pink lemonade mix Grated zest and juice of 1 lemon, plus thin slices for garnish 3 drops liquid red food coloring (optional) 4 oz. cream cheese, cubed, at room temperature 1/2 cup powdered sugar Directions 1 For the crust: Process the cookies in a food processor until finely ground, about 1 minute. With the motor running, slowly pour in the melted butter and process until the mixture is the texture of coarse sand. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate (not deep dish), using a measuring cup or glass to press it flat. Freeze for 20 minutes. 2 For the filling: Whisk together the milk, pudding mix, pink lemonade mix, lemon zest, lemon juice, and food coloring (if using) in a large bowl until the mixture starts to thicken, about 2 minutes. 3 Beat the cream cheese and powdered sugar in a stand mixer fitted with the whisk attachment on medium speed until smooth, about 1 minute. Add the heavy cream, increase the speed to medium-high, and beat until stiff peaks form, 2 to 3 minutes. Fold 1 cup of the whipped cream mixture into the pink lemonade pudding until combined. Add another 1 cup of the whipped cream mixture and gently fold until well combined and fluffy. Cover and refrigerate the remaining whipped cream mixture. 4 Spoon the lemonade pudding mixture into the prepared crust, smoothing the top. Refrigerate, uncovered, for at least 6 hours and up to 2 days. (Loosely cover with plastic wrap after 12 hours.) 5 To serve, whisk the reserved whipped cream mixture back to stiff peaks, if needed. Spread on top of the pie and garnish with sliced lemons.

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

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.

Peach Crisp 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!