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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.

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.