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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 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