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Ingredients 14 to 15 ounces of frozen French fries 5 tablespoons of mayonnaise 1 tablespoon of capers, chopped 2 tablespoons of distilled white vinegar, plus more to taste 4 tablespoons of finely chopped fresh dill or parsley, but dill would be preferable Coarse kosher salt and black pepper 4 four-ounce flaky white fish filets, such as haddock or cod one to one and a half inches thick. Thawed if frozen 1/2 cup of Panko breadcrumbs 1 tablespoon of olive oil. Heat the oven to 425 degrees. On a large sheet pan, spread out the French fries in a single layer and scooch to the edges of the pan. Bake for 15 to 20 minutes until slightly crispy at the edges. Meanwhile, in a bowl, stir to combine the mayonnaise, capers, vinegar, two tablespoons of dill, one teaspoon of salt, and a half a teaspoon of black pepper. Transfer about half of the sauce to a small serving dish. Set aside for later. Add the fish to the rest of the marinade and toss to coat. Cover and refrigerate until ready to cook. In a separate bowl, stir to combine the Panko, olive oil, remaining two tablespoons of dill, a quarter teaspoon of salt, and a quarter teaspoon of black pepper. When the fries are slightly crispy at the edges, add the marinated fish pieces to the sheet pan. Sprinkle the fish evenly with Panko, then douse the fish and fries with vinegar to taste, one to two tablespoons, and sprinkle with salt. Bake the fish alongside the fries until the fish is flaky and no longer opaque in the center, 12 to 15 minutes. Serve immediately with the reserved sauce.

Ingredients 1 medium cabbage about two and a half pounds. Salt and pepper. 1/4 a cup of extra virgin olive oil, plus more for serving. 2 15-ounce cans of butter beans. Four anchovy fillets or fillets. Two garlic cloves. 1/2 a teaspoon of crushed red pepper, optional. A quarter cup of roughly chopped parsley for garnish. 1 lemon, optional. Heat the oven to 400 degrees. Remove the outer layer of leaves from the cabbage, then cut off the stem end. Cut the cabbage into quarters through the core, then cut out the solid core from each piece. Slice each piece crosswise into half-inch thick slabs, then separate them with your hands into individual ribbons. Spread the ribbons onto a baking sheet and season with salt and pepper. Roast the cabbage for 15 minutes. Drizzle the cabbage with two tablespoons of olive oil and toss to coat, then roast for another 15 minutes. Meanwhile, rinse and drain the butter beans. Finally, mince the anchovies and grate the garlic. Add the beans, anchovies, garlic, crushed red pepper, if using, add the remaining two tablespoons of olive oil to the roasted cabbage and toss to coat evenly. Bake for a final 15 minutes, or longer if you prefer the cabbage to caramelize further. Remove the cabbage from the oven. Sprinkle with the chopped parsley, drizzle with more olive oil, season with salt and pepper, and add a squeeze of lemon if that suits you. Gently toss to combine and serve warm.

Ingredients 6 Ripe tomatoes, diced 1 cup of white onions diced 1 jalapeno deseeded ribs removed and diced 1 clove of garlic, minced. 1 cup of cilantro, chopped 2 limes. A half a teaspoon of salt Instructions combined tomatoes, onions. Jalapenos, garlic and cilantro in a bowl. Squeeze the fresh limes over the mixture to cover them in Juice. Add Salt and toss ingredients to gently until well combined.

Ingredients: 4 cups chopped rhubarb (fresh or frozen) 1 red bell pepper, finely chopped 1–2 red chilies, minced (adjust to taste) 1 medium onion, finely chopped 2 garlic cloves, minced 1 tablespoon fresh ginger, grated 1½ cups granulated sugar ½ cup apple cider vinegar ¼ teaspoon salt Optional: ¼ teaspoon crushed red pepper flakes (for extra heat) Directions: Layer Ingredients: In a slow cooker, add rhubarb, bell pepper, chilies, onion, garlic, and ginger. Sprinkle sugar and salt over the top and pour in the vinegar. Stir gently to combine. Cook Slowly: Cover and cook on LOW for 5–6 hours until the mixture is soft and jam-like. Stir every couple of hours. Mash or Blend: Use a potato masher for a chunky texture or an immersion blender for a smoother finish (be cautious of hot splashes). Adjust Thickness: If the jam is too runny, cook uncovered on HIGH for 30–60 minutes until thickened to your liking. Cool & Store: Let the jam cool slightly, then spoon into sterilized jars. Store in the fridge for up to 3 weeks or freeze for longer.

Butter a 9-inch pie pan. Set the oven to 275 F. Beat until stiff 4 egg whites 1/4 teaspoon salt 1/4 teaspoon cream of tartar Beat in, a spoonful at a time 1 cup granulated sugar 1/2 teaspoon vanilla Spread in the pan, having the edge higher to make a rim. Bake until dry and firm to the touch but not brown (about 1 hour). Turn off the heat and cool in the oven with the door open. Spread with 1/2 cup cream, whipped. Let stand several hours or overnight in the refrigerator. Cover with filling (below) Spread with 1/2 cup cream, whipped but not sweetened Lemon filling. Beat 4 yolks until thick with 1/4 cup sugar and 1/4 cup lemon juice. Cook over hot water until thick and smooth. Cool.

Cook and stir together for 5 minutes 2 tablespoons butter 6 mushrooms, cut in pieces 1 cup cubed cooked chicken Blend in 2 tablespoons flour Add 1 cup chicken stock or broth. Simmer 10 minutes. Season with salt, cayenne and nutmeg Mix 1 slightly beaten egg 1 tablespoon cream 1 tablespoon sherry Stir in and heat 1 minute

2/3 cup of uncooked rolled oats 2/3 cup of light corn syrup 2 eggs beaten 2/3 cup of white sugar 1 teaspoon of vanilla 1 teaspoon of salt 2/3 cup of melted butter (or marjarine) cooled Mix together rolled oats, butter, sugar, corn syrup, eggs, vanilla and salt. Pour into an 8 inch unbaked pie shell. Bake for 1 hour at 350 degrees. Just before serving top with whipped cream.

Heat 2 cups of milk in heavy pot 1/2 tsp. salt 1/2 cup sugar 1/3 cup flour 2 eggs, separated 1/2 cup milk 1 tbsp. butter 1 tsp. vanilla 1 cup coconut 1/4 c. sugar Heat milk in a heavy saucepan. Mix flour, salt and sugar in a bowl. Add egg yolks to 1/2 cup of milk. Stir into hot milk and keep stirring until it thickens. Remove from heat; add butter, vanilla and coconut. Pour into baked pie shell. Use egg whites and sugar; beat until thick. Place over pie filling and bake at 350° F until golden.

2 C graham wafer crumbs 3/4 C butter (divided) 2 C icing sugar 19 oz. can crushed pineapple, drained 1 (500 g) container Cool Whip 2 eggs 3 ripe bananas Chopped walnuts & cherries Mix crumbs with ¼ C butter. Press into 9X13” pan. Beat eggs with remaining butter and icing sugar. Spread over crumbs. Slice bananas lengthwise & place on icing sugar mixture. Spread pineapple over the bananas and then top with the Cool Whip. Sprinkle with walnuts and cherries. Keep refrigerated.

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.