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4 ounces feta cheese in a block 1/4 of a large watermelon cubed into bite sized pieces mint leaves skewers balsamic vinegar for drizzling cubed the watermelon into bite sized pieces. Cube the block of feta. To assemble, stack the feta and watermelon with a mint leaf in between. Skewer the stack. Optionally, add 1 half a cup of balsamic vinegar to small sauce pan and reduce for 3-5 minutes until thickened. Drizzle over skewers.

4 boneless chicken breasts, skin on (6 to 8 ounces each) Kosher salt and freshly ground black pepper 3 tablespoons vegetable or canola oil 1/2 cup dry white wine 1/3 cup freshly squeezed lemon juice (3 lemons) 1/4 cup minced shallots (1 large) 3 tablespoons heavy cream 4 tablespoons (1/2 stick) unsalted butter, diced, at room temperature Directions Preheat the oven to 425 degrees. Pat the chicken breasts dry with paper towels and sprinkle them generously on both sides with salt and pepper. In a 12-inch cast-iron skillet, heat the oil over medium-high heat for 2 minutes, until it begins to smoke. Place the chicken breasts, skin side down, in the skillet and cook for 4 to 5 minutes without moving, until golden brown. Using tongs, turn the chicken breasts skin side up, place the skillet in the oven, and roast for 12 to 15 minutes, until the chicken is cooked through. Meanwhile, in a medium saute pan, combine the white wine, lemon juice, and shallots and cook over medium-high heat for about 5 minutes, until only 2 tablespoons of liquid remain in the pan. If it reduces too much, add an extra splash of white wine or water. Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper and bring to a full boil. Remove from the heat, add the diced butter, and swirl the pan until the butter is incorporated. Don't reheat or the sauce will "break"! Sprinkle with salt and serve the chicken hot with the sauce spooned over it.

1 cup orzo (you can use whole-wheat orzo for a healthier option) 2 tablespoons olive oil (I use this California Extra Virgin Oil) 2 cloves garlic, minced 1 small onion, finely chopped 2 cups mushrooms (button, cremini, or baby bella all work well) 4 cups fresh spinach (roughly chopped) 2 cups vegetable broth ½ cup heavy cream (optional, for a creamier version; you can substitute with coconut cream for a dairy-free option) ½ cup grated Parmesan cheese (optional, but adds great flavor) Salt and pepper to taste Fresh herbs (such as thyme or parsley for garnish) Step-by-Step Guide to Making Mushroom and Spinach Orzo 1. Cook the Orzo Begin by cooking the orzo (I use Whole Foods Organic Orzo) according to the package instructions. Boil it in salted water for about 8–10 minutes until it’s al dente. orzo Remember to stir it occasionally to prevent it from sticking. Once cooked, drain the orzo and set it aside. You can also lightly toss it in a bit of olive oil to keep it from clumping together. 2. Sauté the Vegetables In a large skillet (I use this Lodge Cast Iron Skillet), heat two tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes until it becomes soft and translucent. Next, toss in the minced garlic and cook for another minute until it’s fragrant. sauteed veggies Afterward, add the mushrooms to the pan. Sauté them until they are golden brown and have released most of their moisture, about 5–7 minutes. Mushrooms contain a lot of water, so it’s important to give them enough time to cook down. This step will concentrate their flavors, making the dish more savory. 3. Incorporate the Spinach Once the mushrooms are browned, stir in the fresh spinach. Spinach wilts down quickly, so you only need to cook it for 1–2 minutes. It’s best to add the spinach in batches if your pan is not large enough to hold all of it at once. As the spinach wilts, you can add more until all of it is incorporated. 4. Add the Broth and Cream (Optional) After the spinach has wilted, pour in the vegetable broth. This step helps create a flavorful base for the orzo to absorb. Let the mixture simmer for 3–4 minutes, allowing the flavors to meld together. For a creamier version of this dish, stir in the heavy cream at this stage. The cream gives the orzo a luxurious, velvety texture and balances out the earthiness of the mushrooms. If you’re going for a dairy-free option, coconut cream works just as well and adds a subtle sweetness. 5. Combine with Orzo and Cheese Now, add the cooked orzo into the skillet with the mushroom-spinach mixture. Stir everything together until the orzo is evenly coated in the sauce. If the mixture looks too dry, you can add a splash more vegetable broth or cream to reach your desired consistency. Mushroom and Spinach Orzo done Next, sprinkle in the grated Parmesan cheese (I use Happy Belly Cheese Shaker) and mix it in until it’s fully melted and incorporated into the orzo. The cheese not only adds flavor but also helps thicken the sauce, making the dish even more indulgent. 6. Season and Serve Before serving, taste the dish and adjust the seasoning as necessary. Add salt and freshly ground black pepper to taste. If you want to add a bit of brightness to the dish, you can squeeze a little lemon juice or zest over the top. Finally, garnish with fresh herbs like parsley or thyme to add a pop of color and freshness. For an extra bit of texture, you can also sprinkle toasted pine nuts or chopped walnuts over the top. Serve the mushroom and spinach orzo immediately while it’s warm and creamy.

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 Monetary 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.

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.