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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 Step 1: Preheat the Oven and Prep the Zucchini Start by preheating your oven to 375°F (190°C). While the oven heats up, wash the zucchini thoroughly and pat them dry with a clean towel. Slice each zucchini in half lengthwise and use a melon baller or spoon to carefully scoop out the flesh, leaving about 1/4 inch of flesh around the edges to create a sturdy boat shape. Set the scooped flesh aside, as you’ll incorporate it into the filling later. stuffed zucchini boats before filling Place the hollowed zucchini halves on a baking sheet lined with parchment paper. Drizzle them lightly with olive oil and season them with a pinch of salt and pepper. This helps enhance their flavor as they bake. Step 2: Prepare the Filling Chop the tomatoes, onion and herbs with a sharp chef’s knife on a sturdy cutting board. In a medium-sized skillet, heat the olive oil over medium heat. Add the finely chopped red onion and minced garlic to the pan. Sauté them for about 3–4 minutes until the onion becomes soft and translucent. Be careful not to burn the garlic, as it can quickly turn bitter. Next, take the zucchini flesh that you scooped out earlier and chop it into small pieces. Add it to the skillet and cook for another 2–3 minutes. This helps reduce the moisture in the zucchini flesh and intensifies its flavor.Once the zucchini flesh is cooked down, add the quartered cherry tomatoes, chopped olives, and a pinch of salt and pepper to the skillet. Stir the mixture well and let it cook for another 5 minutes, or until the tomatoes start to break down and release their juices. At this stage, the filling should be fragrant and full of color. Remove the skillet from the heat and stir in the crumbled feta cheese, dried oregano, and ground cumin (if using). The feta will melt slightly, binding the ingredients together. Finally, mix in the chopped fresh parsley, basil, lemon zest, and half of the lemon juice for a burst of freshness. Step 3: Stuff the Zucchini With your filling ready, it’s time to assemble the zucchini boats. Use a spoon to generously fill each hollowed zucchini half with the Mediterranean mixture, pressing down slightly so the filling holds together. If you like an added crunchy texture, sprinkle a little breadcrumbs on top of each stuffed zucchini. Drizzle the stuffed zucchini boats with a little extra virgin olive oil to enhance their richness and place the baking sheet in the preheated oven. Step 4: Bake the Zucchini Bake the stuffed zucchini in the oven for 25–30 minutes, or until the zucchini is tender and the top is golden brown. You’ll know the dish is ready when the zucchini feels soft when pierced with a fork, and the breadcrumbs (if used) are lightly crisped. Step 5: Garnish and Serve Once baked to perfection, remove the zucchini boats from the oven and let them cool for a minute or two. Squeeze the remaining lemon juice over the top for a bright, tangy finish. You can also sprinkle a bit more fresh parsley and basil on top for a pop of color and freshness.

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: 2 cups mixed dried fruit (raisins, sultanas, currants) 1 cup strong hot tea (black tea works well) 1 cup brown sugar 2 cups all-purpose flour 1.5 teaspoons baking powder 1 teaspoon mixed spice (or a mix of cinnamon, nutmeg, and allspice) 1 large egg Instructions: 1 —Soak the Fruit: Place the dried fruit in a bowl, pour over the hot tea and sugar, and stir well. Cover and leave to soak overnight (or at least 4 hours). 2 —Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a loaf tin with parchment paper, about 8x4x4, just standard size. If you skip the parchment, it will stick from the sugar. 3 —Mix Batter: Sift flour, baking powder, and spice into a large bowl. Add the soaked fruit mixture (including any liquid) and stir well. Beat in the egg until thoroughly mixed. 4 —Bake: Spoon the batter into the prepared loaf tin. Bake for 1 hour or until the cake is firm and a skewer comes out clean. 5 —Cool and Serve: Allow to cool in the tin before turning out. Serve sliced. Get that Kerrygold ready! This is really just a vehicle for butter, I admit it.

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: 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.

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.)