• 1pound slender carrots, trimmed and peeled
• Kosher salt and freshly ground black pepper
• 2tablespoons olive oil
• 1tablespoon honey
• 1teaspoon coriander seeds, lightly crushed with back of knife
• 1/2teaspoon caraway seeds, lightly crushed with back of knife
• 4garlic cloves, peeled and lightly smashed
• 1/2cup finely chopped mustard greens (to prep for chopping, wash several times in cold water and remove stems and center ribs)
• 2tablespoons finely chopped parsley
• 1tablespoon finely grated lemon zest, from 1 large or 2 small lemons

1. Heat oven to 400° F.
2. In a small bowl, whisk together the olive oil, honey, coriander seeds, and caraway seeds.
3. Place carrots and garlic cloves in an even layer in a casserole or other baking dish. Season generously with kosher salt and pepper. Add the olive oil-honey-spice mixture, and toss well to evenly coat.
4. Roast for about 20 to 30 minutes, or until the carrots and garlic cloves are tender and golden brown. A few times during cooking, toss the carrots and garlic around in the pan to ensure even browning. Once done, remove from oven. Finely chop the roasted garlic.
5. In a small bowl, combine the roasted garlic with the mustard greens, parsley, and lemon zest. Use the back of a fork to evenly incorporate the roasted garlic into the greens.
6. Sprinkle the carrots generously with the mustard greens gremolata. Season to taste with salt and pepper. Serve warm or at room temperature.

• 1/2 tablespoon red quinoa
• 5 shelled pistachios (raw or salted, either will work), chopped
• 5 almonds, chopped
• 6 ounces whole milk Greek yogurt
• 2 medjool dates, pitted and chopped
• Pinch of freshly grated lemon zest
• Flaky sea salt or other coarse salt -- or olive salt if you can get hold of some
• 1 to 2 teaspoons best quality olive oil

• 1 cup polenta [corn grits]
• 1.5 cups water
• 1.5 cups light canned coconut milk
• 1 Tbsp coconut oil
• 1 Tbsp maple syrup
• 1/4 tsp salt
• 1/2 – 3/4 cup unsweetened shredded or flaked coconut
• 6-8 strawberries, sliced

1. Preheat your oven to a low broil and spread the coconut on a small baking sheet.
2. In a medium/large sized pot bring the water and coconut milk to a boil over medium-high, then whisk in the polenta until combined.
3. Cover and reduce heat to simmer and set your timer to 5 minutes.  Leave the cover on during this time.
4. Place your baking sheet on the top rack in the oven and leave the oven door cracked.  If your oven only has high-broil, place the sheet on the center rack.
5. Closely monitor the coconut and turn once when it starts to brown.  This should take 2-4 minutes.  Remove when golden brown and set aside.  It will burn very quickly.
6. Remove lid from the pot and whisk in the coconut oil, maple syrup, and salt.  If the mixture has become too thick, thin it out with a little more coconut milk or water.  If it’s too thin continue to whisk until it thickens.
7. Place in bowls, top with strawberries and toasted coconut, and drizzle chilled coconut milk overtop.

For Enchilada Sauce:
1 cup (240 g) diced canned tomatoes, drained
1 can (8 ounces, or 225 g) tomato sauce
½ to 1 teaspoon sea salt
3 dried chile peppers (guajillos or chipotles)
2 cloves garlic, minced
1 tablespoon (7 g) cumin
1 tablespoon (15 ml) olive oil
2 cups (470 ml) vegetable broth
¼ cup (40 g) minced red onion
1 can (6 ounces, or 170 g) tomato paste

For Enchiladas:
2 cups (220 g) diced potatoes (dice small for faster cooking)
1 tablespoon (15 ml) olive oil
Dash or two of salt
12 corn tortillas
1 can (15 ounces, or 420 g) black beans, drained
2 cups (230 g) nondairy shredded cheese, such as Daiya brand pepper jack

To make the sauce: Combine all the sauce ingredients in a saucepan and simmer over medium heat until the chile peppers are plump and rehydrated, about 20 minutes. Let cool and then process in a blender until very smooth.

To make the enchiladas: Over medium-high heat, sauté the potatoes in olive oil with the salt until lightly golden brown, stirring often to prevent sticking. Remove from the heat and let cool briefly.

Preheat the oven to 350°F (180°C, or gas mark 4) and lightly grease a 9 x 13-inch (23 x 33 cm) baking dish.
Pour about ½ cup (120 ml) of the enchilada sauce onto a large, rimmed plate or bowl. Have the rest of your ingredients, plus a large clean plate, lined up to assemble the enchiladas.

Dip one corn tortilla into the sauce, ensuring both front and back are completely covered with sauce. Transfer the single tortilla to a clean plate and fill with about 2 tablespoons (28 g) each of cooked potatoes, black beans, and cheese. Roll up to close and place in the baking dish seam side down. Repeat until all the tortillas are dipped, filled, and rolled, tucking each enchilada snugly into the baking dish. The proximity of the enchiladas should be enough to keep them from unrolling. Cover the enchiladas with the remaining sauce and sprinkle with any remaining cheese, if desired.

Bake, uncovered, for about 20 minutes or until the tortillas become slightly crispy on top. Serve hot.

INGREDIENTS:

• 12 escargots (and 12 shells if you buy canned version)
• 1/2 cup chopped parsley
• 1/5 cup crushed garlic
• butter (try not to use margarine, as it tends to be too soft) - for a healthier version you can buy low-fat cooking butter
• 1/3 cup chopped onion
• 1/3 cup flour
• 1/2 cup cream
• salt & pepper
• Parmesan Cheese

DIRECTIONS:
1. Prepare the escargots first (if you use canned version, make sure they’re drained from excess water).
2. Place prepared escargots each into a shell.
3. Finely chop the parsley into small flakes and mix with a decent amount of butter. (~1 tbsp for each escargot) Season with salt and pepper. Then in a smaller bowl, mix together softened butter, garlic and parsley.
4. Stuff ~1tbsp of the butter mixture into the shell.
5. Bake the escargots in the oven at 200’C for about 10 minutes. You want to thoroughly cook the escargots!
6. To make the sauce, simply saute the onion, then add the flour. Stir until onions and the flour is mixed together. Then stir in the cream and season with salt and pepper. (this is exactly the same method you’d use to make a spaghetti cream sauce!)
7. Once escargots are ready, top with sauce, Parmesan cheese and some parsley flakes
You can always make it without the extra cream sauce. But personally, I think it adds a bit more flavor and I love having this with the Parmesan cheese! Bon Appetite!!

INGREDIENTS:

• 1 duck breast
• salt & pepper
• 1 tsp parsley
• 1 tsp thyme
• 1 tsp crushed rosemary
• 1/2 tsp garlic salt 
• 1 tbsp olive oil
• 2 pears - halved 
• 1/2 lemon- sliced
• 1 tbsp honey
• 1/3 cup sugar
• 1 tsp cinnamon
• 4 slices ginger

DIRECTIONS:
1. Marinade the duck breast (a day early preferably) with olive oil, garlic salt, parsley, thyme, and crushed rosemary. Rub the mixture evenly
2. Preheat oven at 300”C and bake the duck breast until cooked (around 20 minutes)
3. In the mean time, boil 500mL water
4. Once water is boiled, add in water, honey, cinnamon, lemon and ginger slices and cook
5. Add in halved pears and place a piece of parchment paper over the pot and poke a 5cm hole through
6. When pears soften, arrange them on plate and add on duck breast to the plate

INGREDIENTS:
1 1/4 cup sugar
1/2 cup milk
8 tbsp unsalted butter
2 eggs
2 1/3 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
2 cups fresh blackberries
1 tsp cinnamon

DIRECTIONS:
1. Preheat oven to 375°F
2. Oil or butter a loaf pan
3. Stir 1/3 cup flour, 4 tbsp butter, 1 tsp cinnamon in a small bowl
4. In medium bowl, stir sugar, milk, butter and egg together until smooth
5. In another bowl, toss the flour with the baking powder and salt
6. Stir flour mixture into the wet ingredients
7. Fold in blackberries horizontally
8. Transfer batter to the prepared pan, spread topping on it
9. Bake until topping is deep golden brown
10. Cool in pan for 5 minutes then continue cooling

INGREDIENTS:

• 10 large pasta shell
• 1 1/2 cup chopped spinach
• 1/2 cup cream cheese
• 2 tbsp butter
• 4 large mushrooms
• Parmesan Cheese
• 2 cups tomato sauce
• salt & pepper

DIRECTIONS:
1. Dice the spinach and mushroom into smaller pieces. (Between coarsely chopped and finely diced)
2. In a pot, boil some water and add some salt to it. When the water boils, add in the shells and cook until they’re softened.
3. Meanwhile, mix the cream cheese, butter, and chopped spinach and mushroom in a bowl. Make sure everything is evenly mixed.
4. Sprinkle some salt and pepper into the cheese mixture.
5. When the pasta is cooked, drain from the water. Stuff the shells with the cheese mixture.
6. Layer some tomato sauce on the bottom of the baking dish. Then place stuffed pasta on top.
7. To avoid the rims of the pasta from drying out - try not to place the pasta directly under the heat, or cover the pasta with 2 layers of tinfoil. Then bake at 200’C for about 10 minutes.
8. Sprinkle some Parmesan cheese on top when ready to serve!

• • Prep 15 min
  • Cook 10 min
  • Ready 25 min