Here's one of my favorite fast, easy recipes that you can make in 5 minutes - sliced cucumber on the bottom topped with my favorite insta - snack: Tuna Salad on Sliced Cucumbers Yield: 1 serving You will need: can opener, mesh strainer, fork, knife, cutting board, mixing bowl 1 - 5oz can albacore tuna, packed in water, no salt added 1/2 ripe avocado 2 T spicy mustard Assorted veggies you have on hand - tomatoes, celery,
shallots Fresh ground pepper Mix everything in a bowl.
2 Cups cooked farro 1/4 Cup basil, chopped 2 Tablespoons extra virgin olive oil 4 Ounces mozzarella cheese, chopped 1 Tablespoon balsamic vinegar 1/2 Teaspoon sea salt 1/4 Cup chopped onion or
shallot Fresh ground pepper to taste 2 Medium tomatoes, chopped
Not exact matches
4 ounces
fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon
ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10
shallots, peeled and chopped 5
fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly
ground black
pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here
1 — 1 1/4 pounds
ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2 teaspoon dried sage 1/2 teaspoon dried thyme 1/2 teaspoon
ground marjoram, oregano or basil 1/2 teaspoon
ground cumin or dry mustard 1/4 teaspoon
ground black
pepper 1 clove garlic, minced or pressed 1/4 cup minced
fresh parsley or 1 tablespoon dried parsley flakes 1/2 — 1 teaspoon salt 1/2 cup minced onion or 1 tablespoon freeze - dried onion or
shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
2 cups lobster stock (see recipe) 2 cups coarsely chopped cooked lobster meat 4 tablespoons butter 1 onion, chopped 2 cloves garlic, minced 2
shallots, minced 1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half - and - half 1/4 teaspoon
fresh ground white
pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne
pepper 1 cup crème fraîche
Add the
shallot, 1/2 teaspoon kosher salt, and
fresh ground black
pepper and sauté until soft, about 3 minutes.
Ingredients 1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves garlic, peeled 1 medium
shallot 5 juniper berries 2 tablespoon butter 1 tablespoon mustard juice of 1/2 a lemon 1/2 teaspoon caraway seeds 1/4 teaspoon salt 1/4 teaspoon
fresh ground black
pepper zest of 1/2 lemon plus more salt and
pepper to taste
1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1
shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt
fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten
1 Steak Salt and
pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly
ground pepper 1/2 tsp chili
pepper flakes 2 tbsp
fresh oregano leaves, chopped 1 tbsp
fresh cilantro, chopped 2 tbsp
shallot or onion, minced 3/4 cup vegetable or olive oil 3 tbsp sherry wine vinegar, or red wine vinegar 3 tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2 tbsp chili powder 1/2 tbsp
fresh ground cinnamon (up the cinnamon if using already grated or
ground)
1 slice white bread, crust removed and cut into 1/4» pieces 2 tbsp milk 1/4 cup finely chopped
shallots (1
shallot) 2 cloves garlic, minced 3 tbsp finely chopped
fresh mint 3 tbsp finely chopped cilantro 1 tsp dried oregano 3/4 tsp salt 1/2 tsp freshly
ground black
pepper 1 1/2 lbs
ground lamb
3/4 cup French green lentils 1/2 of a small yellow onion, chopped 1 celery stalk, chopped 1 - 2 cloves garlic, chopped 2 tablespoons Champagne vinegar 1 tablespoon
fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon finely chopped
shallot 1/4 cup olive oil 2 tablespoons walnut oil (optional) 1/4 cup chopped
fresh parsley 4 -4-oz salmon fillets Salt and freshly
ground pepper Frisée lettuce for serving
Ingredients 3 - 4 tablespoons extra virgin olive oil half a
shallot, peeled and minced 350 g raw pumpkin pulp, cut into cubes 350 - 400 ml filtered water whole sea salt, just enough to taste freshly
ground white
pepper, to taste 1 yellow
pepper, cleaned, peeled and diced
fresh, cleaned oregano, for garnish dehydrated red
peppers, for garnish -LSB-...]
Ingredients: 4 tablespoons (1/2 stick) butter / 4 ounces thick, quality bacon (4 slices), diced / 1 to 2
shallots, finely chopped / 1 pound shaped pasta, such as bow - ties / 1 pound
fresh chanterelles, roughly chopped / Salt and
ground pepper to taste / 1 pint heavy cream (or less) / 4 ounces garden peas,
fresh or frozen / 1/2 cup grated Parmesan cheese, with more for table.
3 tablespoons extra virgin olive oil, divided 1/4 cup
shallots, sliced thinly 1 cup seasonal wild mushrooms, sliced (I used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups chicken stock 1/4 teaspoon
fresh rosemary, chopped 1/4 teaspoon
fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly
ground black
pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly
ground black
pepper 4 4 - ounce boneless, skinless chicken breasts
1 1/2 qt of chicken stock 2 lb butternut squash cut in small cubes 2 tart apples (peeled) cut into small cubes 2
shallots chopped 1 tsp
fresh rosemary or 1/2 tsp dried 1 tsp
fresh thyme or 1 tsp dried 1/2 cup half and half 1/2 tsp salt 1/2 tsp
ground pepper
2 portobello mushrooms (8 oz), stems removed 1 sm zucchini 2 Tbsp olive oil, divided 1/4 c
shallots, minced 1/4 tsp red
pepper flakes 1/3 c Parmesan cheese 3/4 c quinoa, rinsed and cooked according to package directions 3/4 tsp salt 1 lg egg, beaten 1 c
fresh whole - wheat breadcrumbs 1/2 c oats, pulsed in a food processor until
ground, or an additional 1/2 c whole - wheat breadcrumbs 15 hamburger buns or rolls, toasted
4 cloves of garlic, peeled 4 small
shallots, peeled 1 small bunch of kale - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly
ground black
pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta
fresh thyme - and thyme flowers
Extra-virgin olive oil, 6 tablespoons
Fresh basil, 1/4 cup (1/3 oz / 10 g) minced
Shallots, 1/4 cup (1 oz / 30 g) minced Balsamic vinegar, 2 tablespoons Heirloom tomatoes, 10 oz (315 g), cored and chopped (about 11/2 cups / 280 g) Kosher salt and freshly
ground pepper Small, slender Italian eggplants, 4 (about 8 oz / 250 g each)
Fresh goat cheese, 3/4 cup (about 3 oz / 90 g) crumbled
1 cup dry white wine 1
shallot, minced 6 - 8 pink peppercorns 1
fresh bay leaf 1/2 teaspoon sea salt 1 stick unsalted butter Sea salt and freshly
ground black
pepper Preheat the oven to 400 degrees
ingredients: 1/2 cup leeks,
shallots, or onions — diced fine 1/2 cup carrots, peeled and diced 1/4 cup celery, diced 2 gloves garlic, minced 1/2 cup
fresh stringbeans, cleaned and diced 1/2 cup broccoli, chopped 1/2 cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2 cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8 cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt
fresh ground pepper dash of red wine vinegar
2 pounds mussels 1 clove garlic, minced 4
shallots, minced 2 sprigs
fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced
fresh parsley, plus more for garnish 1 bay leaf 1/2 teaspoon freshly
ground black
pepper Pinch of cayenne paper 3/4 cup
fresh cream 1 lemon, cut into quarters, for garnish
10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (
fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon
ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10
shallots, peeled 1 tablespoon white
pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste
ingredients SPRING LAMB STEW 2 tablespoons olive oil 1/2 cup all - purpose flour 1 and 1/2 pound lamb shoulder (large dice or cubed) 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1 tablespoon tomato paste 2 cloves garlic (peeled, minced) 1/2 pound
shallots (peeled, quartered) 1 pound baby new potatoes 1/2 pound carrots (peeled, large dice) 2 tablespoons
fresh oregano 2 cups red wine 2 cups tomato puree 2 cups low - sodium chicken stock 2 bay leaves 1 cup
fresh or frozen peas (if
fresh, then sucked) 1 tablespoon red wine vinegar 1/2 bunch
fresh dill (finely chopped) 1/2 bunch
fresh mint (finely chopped) whole milk Greek yogurt (to serve) Kosher salt & freshly
ground black
pepper (to taste)
for the burgers 2 cups shelled edamame or
fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (from above) 1/4 cup
ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1
shallot — minced 3 garlic cloves — minced zest and juice of 1 lime 1 small red chili — seeded and minced 1/4 teaspoon red
pepper flakes Large handful
fresh mint leaves — chopped sea salt to taste
1 ounce dried porcini mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium
shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen of the woods mushrooms, trimmed and torn into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped flat - leaf parsley 1/2 teaspoon
fresh lemon zest Freshly
ground pepper 1 pound whole wheat penne rigate
* 1 pound yard - long beans, * 1 tablespoon vegetable oil * 4
shallots, chopped * 1/4 teaspoon
ground turmeric * 1 lemongrass stalk, tough outer leaves and stems removed, finely chopped * 1 teaspoon palm sugar * 2
fresh red chilies, finely sliced * 2 teaspoons shrimp paste * 1/3 cup coconut milk * Salt and
pepper
1 tbsp canola oil 12 oz button mushrooms, sliced 4 oz
fresh shiitake or oyster mushrooms, sliced 4 oz cremini mushrooms, sliced 1 medium yellow onion, diced 2 stalks celery, chopped 2 tbsp chopped
shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry white wine 2 tsp Dijon mustard 2 tbsp dried parsley 1 tsp dried thyme 1/2 tsp salt 1/2 tsp
ground white
pepper 1/3 lb green beans, trimmed and cut into 1 - inch pieces
1 teaspoon finely chopped chives 1/4 teaspoon finely chopped
fresh thyme 1 tablespoon minced
shallots 2 tablespoons lemon juice 2 tablespoons heavy cream scant 1/4 teaspoon salt tiny pinch of freshly
ground pepper 1/3 cup olive oil 1 teaspoon honey (optional)
Vinaigrette 6 tablespoons almond oil or other vegetable oil 5 tablespoons cider vinegar 1 tablespoon Sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon minced
fresh dill 1 tablespoon minced
shallots 1/2 teaspoon sugar 1/2 teaspoon sweet paprika 1/2 teaspoon Kosher salt 1/4 teaspoon
ground black
pepper
Cellophane Noodle Salad ---------------- 8 dried shiitake mushrooms 1 lemongrass stalk 1 green jalapeno chili 1/4 lb
ground pork 1/2 tsp salt 1/8 tsp freshly
ground white
pepper 3 oz cellophane noodles, soaked in warm water for 30 minutes 3 tbsp
fresh lime juice 2 tbsp fish sauce 1 tsp sugar 1 tbsp water 3 tbsp canola oil 1 cup peeled, seeded and julienned cucumber 1/2 cup seeded and julienned red bell
pepper 3
shallots, thinly sliced 8 red - leaf lettuce leaves 2 tbsp minced unsalted peanuts, toasted 1 tbsp shredded
fresh mint 1 tbsp shredded
fresh cilantro
* 2 Tablespoons vegetable oil * 3/8 cup (6 Tablespoons) finely chopped
shallots * 1 Serrano
pepper, cut into very thin rounds * 1 pound carrots, peeled and cut on the diagonal into 1 / 4 - inch rounds * 1 teaspoon
ground cumin * 1 teaspoon
ground coriander * 1/2 teaspoon
ground fennel (I
ground whole fennel seeds in my coffee / spice grinder) * 1/4 teaspoon cayenne
pepper * 1/4 teaspoon turmeric * 1 spring
fresh curry leaves, approximately 12 - 15 leaves * 1/2 teaspoon salt * 1 cup coconut milk *
pepper to taste
* 3 Tablespoons vegetable oil * 1/3 cup minced
shallots * 1 Serrano
pepper, sliced into thin rounds * 2 teaspoons
ground coriander * 1 teaspoon
ground cumin * 1/2 teaspoon fenugreek seeds * 1 teaspoon
ground cinnamon * 1 teaspoon cayenne
pepper * pinch
ground cloves * 1/2 teaspoon
ground cardamom * 3 cloves garlic, minced * 2 teaspoons grated
fresh ginger * 1 stalk lemongrass, woody ends removed, and bruised * 1/2 teaspoon salt * 1 teaspoon paprika * 1 cup water * 1 pound shrimp * 1 cup coconut milk * cilantro leaves, for garnish (optional)
For the Balsamic Vinaigrette: * 2 tablespoons balsamic vinegar * 1 tablespoon extra-virgin olive oil * 1 tablespoon minced
shallot * 1/2 teaspoon chopped
fresh rosemary * 1/4 teaspoon Dijon mustard * 1/4 teaspoon fine sea salt * Freshly
ground black
pepper
6 seitan cutlets (about 1 1/2 pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced
shallots 1/4 cup finely sliced leek, white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly
ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay leaf 1 tablespoon minced
fresh flat - leaf parsley, plus 1/4 cup chopped
fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced
fresh thyme leaves 1/8 teaspoon
ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)
ingredients POACHED SALMON: 5 cups water 1 lemon (cut into 1 / 4 - inch thick rounds) 2
shallots (peeled, halved lengthwise) 1 stalk celery (cut into 1 - inch pieces) 2 carrots (peeled, cut into 1 - inch pieces) 1 bay leaf 2 tablespoons Kosher salt (plus more to taste) 2 (4 - ounce) skinless salmon fillets FARFALLE WITH CREAM SAUCE: 3 egg yolks 2 and 1/4 cups heavy cream (divided) 1 pound farfalle 3 tablespoons unsalted butter 1
shallot (peeled, minced) 1 clove garlic (peeled, minced) 1/4 cup vodka 1 recipe poached salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest
fresh parsley (finely chopped, to garnish) tarragon (finely chopped, to garnish) Kosher salt and freshly
ground pepper
1/4 teaspoon cumin seeds 1/4 teaspoon coriander seeds 2 tablespoons extra-virgin olive oil 5 tomatillos, husked and halved 3 jalepeño chiles, roughly chopped 2
shallots, roughly chopped 2 garlic cloves, sliced Kosher salt Freshly
ground black
pepper 1/2 cup chopped
fresh cilantro 1/2 cup chopped
fresh flat - leaf parsley 1 tablespoon white wine vinegar 2 tablespoons
fresh lime juice
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and
pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly sliced 2 large
shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly
ground black
pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided
fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
DATE BBQ SAUCE INGREDIENTS 1/2 cup pitted Medjool dates 1/2 cup balsamic vinegar 2 tablespoons
fresh lime juice (from 1 lime) 2 teaspoons gluten - free tamari 2 teaspoons tomato paste 1 teaspoon grainy mustard 1 teaspoon onion powder 1 teaspoon garlic powder sea salt &
ground black
pepper, to taste water to thin CREAMY AVOCADO CILANTRO SAUCE INGREDIENTS 1 medium, ripe avocado 1/2 cup
fresh cilantro 2 cloves of garlic 2 tablespoons tahini 1/4 cup
fresh lime juice (from 2 limes) 1 small jalapeno, seeded & diced 1/2 cup filtered water sea salt &
ground black
pepper, to taste FOR THE TACOS 1 teaspoon heat - tolerant oil, such as avocado 1
shallot, fine dice 1 medium sweet potato (about 550 - 600 grams), peeled & grated on the large holes of a box grater sea salt &
ground black
pepper, to taste corn tortillas, warmed (or collard leaves, see headnote) 3 cups shredded cabbage Make the date BBQ sauce.
3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons organic, unbleached, all - purpose flour 1 cup of crimini mushrooms, diced 2 cloves garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely
ground black
pepper 1 teaspoon sugar 1 tablespoon
fresh lemon juice 2 cups unsweetened almond or soymilk 3 cups green beans, trimmed and cut into 1 - inch pieces 2
shallots, finely sliced 2 tablespoons neutral - tasting oil (for sautéeing
shallots)
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs
fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely
ground black
pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2
shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly
ground black
pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1
fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly
ground pepper (to taste) GREEN BEAN CASSEROLE: 2 pounds green beans (ends trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED
SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4
shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)
The pasta dish also has Baby Bella mushrooms and sweet
shallots sautéed in white truffle butter and olive oil, tossed with fettuccine in a white wine cream sauce, sprinkled with
fresh Italian parsley, a dash of black truffle sea salt and freshly
ground black
pepper and grated Parmesan cheese and
fresh Italian parsley.
Ingredients: 4 large eggs 1/4 cup mayonnaise (preferably Hellmanns) Kosher salt and freshly
ground black
pepper 1
shallot, skewered on a bamboo stick A few drops of
fresh lemon juice (optional) Finely chopped
fresh flat - leaf parsley 1 cup hardwood chips, such as hickory, cherry or apple, for smoking, soaked for one hour
Ingredients butter, for the serving dish 1/2 French baguette (or 1 batard), cut into 1 - inch cubes 1 large
shallot (or 2 small), thinly sliced 1/8 pound very thinly sliced prosciutto, chopped 1 cup white wine (I used Barefoot Chardonnay) 1 1/2 to 2 cups (6 — 8 ounces) grated Gruyère 1 sprig
fresh thyme, leaves removed, stem discarded 1/2 teaspoon freshly
ground black
pepper
FRIED MEATBALLS STUFFED WITH MOZZARELLA 1/3 cup olive oil 1 clove garlic (peeled, minced) 1
shallot (peeled, minced) 1 1/2 cups day - old wheat bread (diced, pullman loaf) 1/4 cup whole milk 1 1/2 pounds
ground beef (80/20) 3/4 cup whole milk ricotta 1/4 cup
fresh basil leaves (chopped) 1/4 cup parsley (chopped) 1/4 cup Parmigiano - Reggiano (grated, plus additional to garnish) 1 egg 3/4 pound
fresh mozzarella (cut into slightly smaller 1 / 2 - inch cubes) Kosher salt and freshly
ground black
pepper (to taste)
250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7
shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons
ground cumin 1 teaspoon
ground turmeric 1 teaspoon
ground cinnamon 1 teaspoon paprika 1 teaspoon
ground coriander 1 red
pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and
pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve:
fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges
Combine 1 finely chopped
shallot, 2 tablespoons
fresh lemon juice, and 1 tablespoon unseasoned rice vinegar in a jar; season with kosher salt and freshly
ground black
pepper.
1 celery rib, thinly sliced into half moons 1/4 cup shaved Manchego cheese 3 tablespoons coarsely chopped pistachios For the dressing: 1 small
shallot 6
fresh basil leaves 1 garlic clove 2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1/2 teaspoon honey Kosher salt Freshly
ground black
pepper
1 tablespoon butter 2
shallots, minced 1 cup beef broth 1/4 cup balsamic vinegar 1/4 cup Dijon - style mustard 1/2 teaspoon crushed red chile, such as New Mexican or piquin 1/4 teaspoon minced
fresh thyme 1/4 teaspoon freshly
ground black
pepper
LEMON TAHINI: 1/4 cup tahini 1/4 cup filtered water 1/2 teaspoon lemon zest 1 tablespoon + 1 teaspoon lemon juice 1 clove of garlic, finely minced (or grated with a Microplane) 1 teaspoon olive oil sea salt and
ground black
pepper, to taste POTATOES: 1 1/2 lbs new potatoes, scrubbed 1 tablespoon heat - tolerant oil, like avocado 1 teaspoon za'atar HARISSA CHICKPEAS: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon caraway seeds 1 teaspoon chili flakes 1 tablespoon heat - tolerant oil, like avocado 1
shallot, fine dice (about 1/3 cup diced
shallot) 1 clove of garlic, finely minced 1 1/2 cups cooked chickpeas (or 1 15 - ounce can, drained) 1 cup crushed canned tomatoes (I like fire - roasted here) 1/4 cup filtered water (+ extra if necessary) TO SERVE: 4 big handfuls of chopped mixed greens olive oil
fresh lemon juice extra za'atar 1/3 cup chopped flat leaf parsley Make the lemon - y tahini.