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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!

3 ripe mangos, diced (see photos) 1 medium red bell pepper, chopped ½/ cup chopped red onion ¼ cup packed fresh cilantro leaves, chopped 1 jalapeño, seeded and minced 1 large lime, juiced (about ¼ cup lime juice) ¼ to ¼ teaspoon salt, to taste Place all ingredients into a glass bowl and mix well. Serve immediately.

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.

1 pound of rhubarb (leaves removed, stalks chopped) 1 cup water 1/3 cup sugar (or more to taste) Chop the rhubarb into bite-sized pieces, aiming for slices that are less than an ich wide. Toss the chopped rhubarb into a pot with 1 cup water and sugar. Heat to medium-high and bring your mixture to a bubbling boil then lower to medium. Let simmer for 15 minutes, stirring occasionally. Once the rhubarb is soft, strain the mixture through a fine-mesh to separate the syrup from the pulp. Pour rhubarb syrup into a glass jar and refrigerate.

1/2 dried apricot 1/2 cup pecans 1/4 & 1 TBSP shredded coconut 1/4 golden raisins 1/4 cup dried apples 2 TBSP Kirsch Chop all the above finely in a food processor. Blend all ingredients for 5 seconds or until mixture holds together. Form into 3 1/4 inch balls by pressing into shape. Roll in sugar and coconut to coat.

250ml chopped pecans or walnuts 1 520g pkg of yellow cake mix 1 99 g pkg Jell-O Vanilla Instant Pudding & Pie Filling 4 eggs 125ml cold water 125ml cooking oil 125ml Bacardi amber or "1873" rum Glaze 125ml butter 50 ml water 250 ml granulated sugar 125ml Bacardi amber or "1873" rum Preheat oven to 325 F. Grease and flour 25 cm (10") tube or 3 litre (12 cup) Bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. For the glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.

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.