Recipes

Ingredients

• 1 package refrigerated double pie crust, top and bottom
• 7 cups peeled and thinly sliced baking apples, about 7 medium
• Three quarters cup granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp ground cinnamon
• A quarter tsp ground nutmeg
• A quarter tsp salt
• 1 tbsp lemon juice
• 2 tbsp butter, cut into small pieces
• 1 egg beaten with 1 tbsp water, for the egg wash
• 1 tbsp coarse sugar for the top, optional

Steps

1. 1Preheat oven to 425 F and line the bottom of a 9-inch pie dish with one crust.
2. 2Toss the apples with sugar, flour, cinnamon, nutmeg, salt, and lemon juice until evenly coated.
3. 3Pile the apples into the crust, mounding them slightly, then dot the top with the butter pieces.
4. 4Lay the second crust over the filling, trim and crimp the edges to seal, and cut a few slits in the top to vent.
5. 5Brush with the egg wash, sprinkle with coarse sugar, and bake 45 to 50 minutes until the crust is deep golden and the filling bubbles.
6. 6Cool at least 2 hours so the filling sets before slicing.

Ingredients

• 1 lb carrots, peeled and cut on the diagonal
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp butter, melted
• Half tsp salt
• A quarter tsp black pepper
• 2 tbsp chopped fresh parsley

Steps

1. 1Preheat oven to 425 F.
2. 2Toss the carrots with the olive oil, honey, melted butter, salt, and pepper until evenly glazed.
3. 3Spread them in a single layer on a baking sheet so they roast instead of steam.
4. 4Roast 20 to 25 minutes, tossing once halfway, until deeply caramelized and tender.
5. 5Garnish with the fresh parsley and serve warm.

Ingredients

• 3 very ripe bananas, well mashed
• 2 cups self-rising flour
• 1 can (14 oz) sweetened condensed milk
• Optional half cup chopped walnuts or chocolate chips

Steps

1. 1Preheat oven to 350 F and grease a 9 by 5 inch loaf pan.
2. 2Mash the bananas in a large bowl until mostly smooth.
3. 3Stir in the condensed milk, then gently fold in the flour until just combined and no dry streaks remain.
4. 4Fold in the walnuts or chocolate chips if using, then pour the batter into the pan and smooth the top.
5. 5Bake 45 to 55 minutes until golden and a toothpick inserted in the center comes out clean.
6. 6Cool in the pan 10 minutes, then turn out onto a rack before slicing.

Ingredients

• 1 large head broccoli, cut into florets
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Salt
• Pepper
• Half cup grated parmesan
• Lemon juice

Steps

1. 1Preheat oven to 425 F.
2. 2Toss broccoli with olive oil, garlic, salt, and pepper.
3. 3Spread on a baking sheet.
4. 4Roast 20 minutes until edges are crispy.
5. 5Sprinkle with parmesan and a squeeze of lemon.

Ingredients

• 2 cups sliced fresh strawberries
• 2 tbsp sugar
• 1 tsp lemon juice
• 4 shortcake biscuits, warmed
• 1 cup whipped cream
• Fresh mint for garnish, optional

Steps

1. 1Toss the strawberries with the sugar and lemon juice and let them sit 15 minutes until syrupy and juicy.
2. 2Split the warm biscuits in half.
3. 3Spoon a generous layer of strawberries and their juices over each bottom half.
4. 4Add a billow of whipped cream.
5. 5Cap with the top half, finish with a few more berries and a sprig of mint, and serve at once.

Ingredients

• 4 ears corn, husked
• A quarter cup mayonnaise
• 2 tbsp Mexican crema or sour cream
• Half cup crumbled cotija cheese
• 1 tsp chili powder, plus more for serving
• 1 clove garlic, finely minced
• Half cup chopped fresh cilantro
• 1 lime, cut into wedges
• Salt to taste

Steps

1. 1Grill the corn over medium-high heat, turning often, until charred in spots and tender, about 10 minutes.
2. 2Stir together the mayonnaise, crema, garlic, and chili powder in a small bowl.
3. 3Brush the warm corn all over with the creamy mixture.
4. 4Roll each ear in the crumbled cotija until well coated.
5. 5Sprinkle with cilantro and a little more chili powder, then serve with lime wedges and salt.

Ingredients

• 1.5 lb baby potatoes
• 4 tbsp butter, melted
• 3 cloves garlic, minced
• Salt
• Pepper
• Fresh parsley

Steps

1. 1Boil potatoes until fork-tender, about 15 minutes.
2. 2Place on a baking sheet and smash flat with a glass.
3. 3Brush with garlic butter and season.
4. 4Roast at 450 F for 25 to 30 minutes until crispy.
5. 5Top with parsley.

Ingredients

• 2 lb tomatoes, halved
• 1 onion, quartered
• 4 cloves garlic
• 3 tbsp olive oil
• 2 cups vegetable broth
• Handful fresh basil
• Salt
• Pepper

Steps

1. 1Toss tomatoes, onion, and garlic with olive oil and roast at 400 F for 30 minutes.
2. 2Add roasted vegetables and broth to a pot.
3. 3Simmer 10 minutes.
4. 4Blend until smooth with the basil.
5. 5Season with salt and pepper.

Ingredients

• 1 pineapple, peeled and sliced into rings
• 3 tbsp brown sugar
• 1 tbsp melted butter
• A pinch of cinnamon

Steps

1. 1Mix brown sugar, butter, and cinnamon.
2. 2Brush over pineapple rings.
3. 3Grill over medium heat 3 to 4 minutes per side until caramelized.
4. 4Serve warm.

Ingredients

• 1 lb fresh spinach
• 2 tbsp butter
• 3 cloves garlic, minced
• Half cup heavy cream
• Salt
• Pepper
• A pinch of nutmeg

Steps

1. 1Melt butter and sauté garlic until fragrant.
2. 2Add spinach and cook until wilted.
3. 3Pour in cream and stir.
4. 4Simmer 2 to 3 minutes until thickened.
5. 5Season with salt, pepper, and nutmeg.

Ingredients

• 1 cup glutinous sticky rice
• 1 cup coconut milk
• 3 tbsp sugar
• A pinch of salt
• 2 ripe mangoes, sliced

Steps

1. 1Soak rice 30 minutes, then steam until tender.
2. 2Warm coconut milk with sugar and salt.
3. 3Stir most of the coconut mixture into the rice and let absorb.
4. 4Plate the rice with mango slices.
5. 5Drizzle the remaining coconut sauce on top.

Ingredients

• 3 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• A pinch of salt
• 1 tsp sugar

Steps

1. 1Heat butter and oil over medium-low heat.
2. 2Add onions and salt.
3. 3Cook slowly, stirring often, for 30 to 40 minutes.
4. 4Add sugar near the end to deepen the color.
5. 5Cook until golden brown and jammy.

Ingredients

• 5 peaches, sliced
• 1 tbsp sugar
• 1 cup oats
• Half cup flour
• Half cup brown sugar
• 1 tsp cinnamon
• 6 tbsp cold butter

Steps

1. 1Preheat oven to 375 F.
2. 2Toss peaches with sugar in a baking dish.
3. 3Mix oats, flour, brown sugar, cinnamon, and butter into crumbs.
4. 4Sprinkle over the peaches.
5. 5Bake 35 to 40 minutes until bubbly and golden.

Ingredients

• 4 bell peppers, tops removed and seeded
• 1 lb ground beef
• 1 cup cooked rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1.5 cups tomato sauce
• 1 tsp Italian seasoning
• Salt
• Pepper
• 1.5 cups shredded cheddar or mozzarella cheese
• Fresh parsley for serving

Steps

1. 1Preheat oven to 375 F.
2. 2Brown the beef with the onion and garlic over medium heat, then drain off the fat.
3. 3Stir in the rice, most of the tomato sauce, and the Italian seasoning, then season with salt and pepper.
4. 4Stuff the peppers, set them upright in a baking dish, and spoon the remaining sauce over the tops.
5. 5Cover with foil and bake 30 minutes, then uncover, top each pepper with shredded cheese, and bake 10 more minutes until melted and bubbly.
6. 6Garnish with parsley before serving.

Ingredients

• 2 large sweet potatoes, cubed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• Salt
• Cinnamon

Steps

1. 1Preheat oven to 425 F.
2. 2Toss sweet potatoes with oil, maple syrup, salt, and cinnamon.
3. 3Spread on a baking sheet.
4. 4Roast 25 to 30 minutes, flipping once.
5. 5Serve warm.

Ingredients

• 3 zucchini, cut into sticks
• 1 cup breadcrumbs
• Half cup grated parmesan
• 2 eggs, beaten
• Salt
• Pepper
• Garlic powder

Steps

1. 1Preheat oven to 425 F.
2. 2Mix breadcrumbs, parmesan, and seasonings.
3. 3Dip zucchini in egg, then coat in the breadcrumb mix.
4. 4Place on a lined baking sheet.
5. 5Bake 20 to 25 minutes until golden and crispy.

Ingredients

• 2 cups flour
• Two thirds cup sugar
• 2 tsp baking powder
• Half cup milk
• Half cup melted butter
• 2 eggs
• Zest of 1 lemon
• 1.5 cups blueberries

Steps

1. 1Preheat oven to 375 F and line a muffin tin.
2. 2Whisk dry ingredients.
3. 3Mix milk, butter, eggs, and lemon zest, then combine with dry ingredients.
4. 4Fold in blueberries.
5. 5Fill cups and bake 20 to 25 minutes.

Ingredients

• 2 whole garlic heads
• 2 tbsp olive oil
• Salt
• 2 tbsp cream cheese or butter

Steps

1. 1Preheat oven to 400 F.
2. 2Slice the tops off the garlic heads and drizzle with oil.
3. 3Wrap in foil and roast 40 minutes until soft.
4. 4Squeeze out the cloves.
5. 5Mash with cream cheese or butter and a pinch of salt.

Ingredients

• 2 cooked chicken breasts, diced
• 1 head romaine lettuce, leaves separated
• Half cup Caesar dressing
• Half cup grated parmesan cheese
• Half cup croutons, lightly crushed
• Black pepper
• Lemon wedges for serving

Steps

1. 1Toss the diced chicken with the Caesar dressing and half of the parmesan.
2. 2Spoon the chicken into the romaine leaves to form cups.
3. 3Top with the crushed croutons and the remaining parmesan.
4. 4Finish with a generous grind of black pepper.
5. 5Serve right away with lemon wedges on the side.

Ingredients

• 4 cups cubed watermelon
• Handful fresh mint, chopped
• 1 tbsp lime juice
• 1 tsp honey

Steps

1. 1Place watermelon in a bowl.
2. 2Whisk lime juice and honey.
3. 3Drizzle over the watermelon.
4. 4Toss gently with the mint.
5. 5Chill before serving.

Ingredients

• 4 pears, peeled
• 3 cups water
• Half cup honey
• 1 tsp vanilla extract
• 1 cinnamon stick

Steps

1. 1Combine water, honey, vanilla, and cinnamon in a pot.
2. 2Bring to a gentle simmer.
3. 3Add pears and poach 20 to 25 minutes until tender.
4. 4Remove pears.
5. 5Reduce the liquid into a syrup and drizzle over the pears.

Ingredients

• 3 cups shredded coconut
• Two thirds cup sweetened condensed milk
• 1 tsp vanilla extract
• 2 egg whites
• A pinch of salt

Steps

1. 1Preheat oven to 325 F.
2. 2Mix coconut, condensed milk, and vanilla.
3. 3Beat egg whites with salt until stiff, then fold in.
4. 4Scoop mounds onto a lined baking sheet.
5. 5Bake 18 to 20 minutes until golden.

Ingredients

• 1 lb radishes, halved
• 2 tbsp butter, melted
• 2 cloves garlic, minced
• Salt
• Pepper
• Fresh parsley

Steps

1. 1Preheat oven to 425 F.
2. 2Toss radishes with garlic butter, salt, and pepper.
3. 3Spread on a baking sheet.
4. 4Roast 20 to 25 minutes until tender and golden.
5. 5Garnish with parsley.

Ingredients

• 4 kiwis, diced
• 1 cup strawberries, diced
• 1 tbsp honey
• 1 tbsp lime juice
• Fresh mint

Steps

1. 1Combine kiwi and strawberries in a bowl.
2. 2Whisk honey and lime juice.
3. 3Pour over the fruit.
4. 4Toss gently with mint.
5. 5Serve with cinnamon chips or on its own.

Ingredients

• 2 eggplants
• 2 tbsp tahini
• 2 cloves garlic, minced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt

Steps

1. 1Roast whole eggplants at 425 F for 40 minutes until soft.
2. 2Scoop out the flesh.
3. 3Mash with tahini, garlic, and lemon juice.
4. 4Stir in olive oil and salt.
5. 5Serve drizzled with more olive oil.

Ingredients

• 2 cups raspberries
• 3 tbsp sugar
• 1 tbsp lemon juice
• 2 tbsp water

Steps

1. 1Combine all ingredients in a saucepan.
2. 2Simmer over medium heat 8 to 10 minutes.
3. 3Stir until the berries break down.
4. 4Strain to remove seeds.
5. 5Cool and drizzle over desserts.

Ingredients

• 1 head cabbage, chopped
• 3 tbsp butter
• 1 onion, sliced
• Salt
• Pepper
• A pinch of red pepper flakes

Steps

1. 1Melt butter in a large skillet.
2. 2Add onion and cook until soft.
3. 3Add cabbage and season.
4. 4Sauté 10 to 15 minutes until tender.
5. 5Finish with red pepper flakes.

Ingredients

• 3 cups pitted cherries
• 3 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 tsp cornstarch mixed with 1 tbsp water

Steps

1. 1Combine cherries, sugar, and lemon juice in a saucepan.
2. 2Simmer over medium heat 10 minutes.
3. 3Stir in vanilla.
4. 4Add the cornstarch slurry and stir until thickened.
5. 5Serve warm over yogurt or ice cream.

Ingredients

• 3 ripe avocados
• 1 Roma tomato, seeded and diced
• Half a small onion, finely diced
• 1 clove garlic, minced
• 1 small jalapeno, seeded and minced, optional
• 2 tbsp lime juice
• Handful chopped fresh cilantro
• Salt to taste

Steps

1. 1Halve the avocados, scoop the flesh into a bowl, and mash to your preferred texture.
2. 2Stir in the onion, garlic, and jalapeno.
3. 3Add the lime juice and salt and mix well.
4. 4Gently fold in the diced tomato and cilantro so the tomato stays intact.
5. 5Taste, adjust the salt and lime, and serve right away with chips.

Ingredients

• 1 head cauliflower, cut into florets
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried herbs
• Salt
• Pepper
• Fresh parsley

Steps

1. 1Preheat oven to 425 F.
2. 2Toss cauliflower with olive oil, garlic, herbs, salt, and pepper.
3. 3Spread on a baking sheet.
4. 4Roast 25 to 30 minutes until golden.
5. 5Garnish with parsley.

Ingredients

• 4 cups mixed greens
• Half cup pomegranate seeds
• Half cup toasted walnuts
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt
• Black pepper

Steps

1. 1Place the mixed greens in a large bowl.
2. 2Sprinkle the pomegranate seeds and toasted walnuts over the greens.
3. 3Whisk the olive oil, balsamic vinegar, salt, and pepper in a small jar.
4. 4Drizzle the dressing over the salad.
5. 5Toss gently and serve immediately.

Ingredients

• 4 medium beets, peeled and diced
• 2 tablespoons olive oil
• 2 tablespoons balsamic glaze
• 2 ounces crumbled goat cheese
• Fresh parsley
• Salt

Steps

1. 1Preheat oven to 400 F.
2. 2Toss the diced beets with olive oil and salt on a baking sheet.
3. 3Roast for 35 to 40 minutes until tender.
4. 4Remove from the oven and drizzle with balsamic glaze.
5. 5Top with crumbled goat cheese and fresh parsley.

Ingredients

• 8 fresh figs
• 4 ounces goat cheese
• 2 tablespoons honey
• 1 teaspoon fresh thyme
• Optional chopped pistachios

Steps

1. 1Cut a small X into the top of each fig and gently press it open.
2. 2Fill the center of each fig with a spoonful of goat cheese.
3. 3Place the figs on a serving plate.
4. 4Drizzle with honey and sprinkle with fresh thyme.
5. 5Add chopped pistachios if desired.

Ingredients

• 1 pound Brussels sprouts, halved
• 4 slices bacon, chopped
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt
• Pepper

Steps

1. 1Preheat oven to 425 F.
2. 2Toss the Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. 3Scatter the chopped bacon over the sprouts.
4. 4Roast for 20 to 25 minutes until crispy and brown.
5. 5Drizzle with balsamic vinegar before serving.

Ingredients

• 1 large papaya, peeled, seeded, and cubed
• 1 cucumber, diced
• Juice of 2 limes
• 2 tablespoons chopped fresh mint
• 1 tablespoon honey

Steps

1. 1Combine the papaya cubes and diced cucumber in a bowl.
2. 2Whisk the lime juice and honey in a small cup.
3. 3Pour the lime mixture over the fruit.
4. 4Add the fresh mint and toss gently.
5. 5Chill for 15 minutes before serving.

Ingredients

• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of half a lemon
• Salt
• Pepper

Steps

1. 1Preheat oven to 400 F.
2. 2Place the asparagus on a baking sheet and toss with olive oil, garlic, salt, and pepper.
3. 3Roast for 12 to 15 minutes until tender.
4. 4Remove from the oven and squeeze fresh lemon juice over the top.
5. 5Serve warm.

Ingredients

• 6 plums, pitted and sliced
• Quarter cup sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 2 tablespoons water

Steps

1. 1Combine the plums, sugar, cinnamon, lemon juice, and water in a saucepan.
2. 2Cook over medium heat for 10 to 12 minutes.
3. 3Stir occasionally until the plums are soft and the sauce has thickened.
4. 4Remove from the heat and let cool slightly.
5. 5Serve over yogurt or ice cream.

Ingredients

• 1 pound okra, sliced into rounds
• 1 cup cornmeal
• Half cup flour
• 1 teaspoon salt
• Half teaspoon black pepper
• Vegetable oil for frying

Steps

1. 1Mix the cornmeal, flour, salt, and pepper in a shallow bowl.
2. 2Toss the okra rounds in the mixture until well coated.
3. 3Heat 1 inch of oil in a heavy skillet to 375 F.
4. 4Fry the okra in batches until golden brown and crispy.
5. 5Drain on paper towels and serve hot.

Ingredients

• 1 dragon fruit, flesh cubed
• 1 cup frozen strawberries
• Half cup almond milk
• 1 tablespoon honey
• Toppings like granola and fresh blueberries

Steps

1. 1Place the dragon fruit, frozen strawberries, almond milk, and honey in a blender.
2. 2Blend until thick and smooth.
3. 3Pour the mixture into a bowl.
4. 4Top with granola and fresh blueberries.
5. 5Enjoy immediately with a spoon.

Ingredients

• 2 large artichokes, halved and cleaned
• 4 tablespoons butter, melted
• 3 cloves garlic, minced
• 1 lemon, sliced
• Salt
• Pepper

Steps

1. 1Preheat oven to 400 F.
2. 2Brush the cut sides of the artichokes with the melted garlic butter.
3. 3Season with salt and pepper and place a lemon slice on each half.
4. 4Wrap each half tightly in foil.
5. 5Roast for 1 hour and 15 minutes until the heart is tender.

Ingredients

• 3 cups seedless grapes
• 1 tablespoon olive oil
• 1 tablespoon honey
• A pinch of salt
• Fresh thyme, optional

Steps

1. 1Preheat oven to 425 F.
2. 2Toss the grapes with olive oil, honey, and salt on a baking sheet.
3. 3Roast for 18 to 22 minutes until the grapes blister and soften.
4. 4Sprinkle with fresh thyme if using.
5. 5Serve warm over yogurt or with cheese and crackers.

Ingredients

• 4 cups peeled and cubed pumpkin
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• 1 tablespoon maple syrup
• Salt
• Pepper

Steps

1. 1Preheat oven to 400 F.
2. 2Toss the pumpkin cubes with olive oil, cinnamon, maple syrup, salt, and pepper.
3. 3Spread them in a single layer on a baking sheet.
4. 4Roast for 25 to 30 minutes, flipping once, until tender and caramelized.
5. 5Serve warm as a side or over a salad.

Ingredients

• 4 cups fresh blackberries
• Three quarters cup sugar
• 1 cup flour
• 1 teaspoon baking powder
• Three quarters cup milk
• Half cup melted butter
• A pinch of salt

Steps

1. 1Preheat oven to 350 F.
2. 2Toss the blackberries with half of the sugar and spread them in a baking dish.
3. 3Whisk the flour, baking powder, remaining sugar, salt, milk, and melted butter into a batter.
4. 4Pour the batter evenly over the berries.
5. 5Bake for 40 to 45 minutes until golden and bubbly.

Ingredients

• 6 celery stalks, cut into pieces
• Half cup peanut butter
• A quarter cup raisins
• 1 tablespoon honey, optional

Steps

1. 1Wash and dry the celery stalks and cut them into snack-size pieces.
2. 2Spread peanut butter into the hollow of each celery piece.
3. 3Press a row of raisins along the top.
4. 4Drizzle with a little honey if you like.
5. 5Serve right away as a fun and crunchy snack.

Ingredients

• 8 apricots, halved and pitted
• 2 tablespoons honey
• 1 tablespoon melted butter
• A pinch of cinnamon
• Chopped almonds, optional

Steps

1. 1Preheat oven to 400 F.
2. 2Place the apricot halves cut side up in a baking dish.
3. 3Stir together the honey, melted butter, and cinnamon, then brush it over the apricots.
4. 4Roast for 15 to 18 minutes until soft and golden.
5. 5Top with chopped almonds and serve warm.

Ingredients

• 1 pound green beans, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Salt
• Pepper
• Lemon juice

Steps

1. 1Bring a pot of salted water to a boil and cook the green beans for 3 minutes, then drain.
2. 2Heat the olive oil in a skillet over medium heat.
3. 3Add the garlic and cook until fragrant, about 30 seconds.
4. 4Add the green beans and sauté for 4 to 5 minutes until tender and bright.
5. 5Season with salt, pepper, and a squeeze of lemon juice.

Ingredients

• 12 ounces fresh cranberries
• Three quarters cup sugar
• Half cup water
• Half cup orange juice
• 1 teaspoon orange zest

Steps

1. 1Combine the cranberries, sugar, water, and orange juice in a saucepan.
2. 2Bring to a gentle boil over medium heat.
3. 3Cook for 10 to 12 minutes until the cranberries pop and the sauce thickens.
4. 4Stir in the orange zest.
5. 5Let cool, then serve. The sauce thickens more as it sits.

Ingredients

• 4 medium turnips, peeled and cubed
• 2 tablespoons butter
• A quarter cup milk
• Salt
• Pepper
• Fresh chives

Steps

1. 1Boil the turnip cubes in salted water for 15 to 20 minutes until fork tender.
2. 2Drain well and return them to the pot.
3. 3Add the butter and milk and mash until smooth.
4. 4Season with salt and pepper.
5. 5Top with fresh chives and serve warm.

Ingredients

• 3 ripe nectarines, sliced
• 1 cup vanilla yogurt
• Half cup granola
• 1 tablespoon honey
• Fresh mint, optional

Steps

1. 1Spoon the yogurt into two bowls.
2. 2Arrange the nectarine slices over the yogurt.
3. 3Sprinkle the granola on top.
4. 4Drizzle with honey and add a little mint if you like.
5. 5Serve right away for a quick and fresh treat.

Ingredients

• 1 pound mushrooms, sliced
• 3 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• Salt
• Pepper
• Fresh parsley

Steps

1. 1Melt the butter in a skillet over medium-high heat.
2. 2Add the mushrooms and cook without stirring for 3 minutes so they brown.
3. 3Stir, then add the garlic and thyme and cook for 4 more minutes.
4. 4Season with salt and pepper.
5. 5Garnish with fresh parsley and serve warm.

Ingredients

• 6 large oranges
• 1 teaspoon honey, optional
• Ice cubes

Steps

1. 1Roll the oranges on the counter to loosen the juice.
2. 2Cut each orange in half.
3. 3Squeeze the halves with a juicer or by hand into a pitcher.
4. 4Stir in a little honey if you want it sweeter.
5. 5Pour over ice and serve right away.

Ingredients

• 1 cup flour
• Half cup butter, softened
• A quarter cup powdered sugar
• 1 cup granulated sugar
• 2 eggs
• Half cup fresh lemon juice
• 1 tablespoon lemon zest

Steps

1. 1Preheat oven to 350 F.
2. 2Mix the flour, butter, and powdered sugar, then press into a baking dish.
3. 3Bake the crust for 18 minutes until lightly golden.
4. 4Whisk the granulated sugar, eggs, lemon juice, and zest, then pour over the warm crust.
5. 5Bake for 20 more minutes until set, then cool and dust with powdered sugar.

Ingredients

• 3 ripe avocados
• Juice of 2 limes
• Half a small onion, finely diced
• Handful chopped cilantro
• Salt

Steps

1. 1Mash the avocados in a bowl.
2. 2Stir in the lime juice and salt.
3. 3Add the onion and cilantro.
4. 4Mix gently until combined.
5. 5Serve right away with chips or vegetables.

Ingredients

• 4 tangerines, peeled and segmented
• 1 cup sliced strawberries
• 1 banana, sliced
• 1 tablespoon honey
• Fresh mint, optional

Steps

1. 1Place the tangerine segments in a bowl.
2. 2Add the strawberries and banana.
3. 3Drizzle with honey.
4. 4Toss gently to combine.
5. 5Garnish with mint and serve chilled.

Ingredients

• 2 grapefruits, halved
• 2 tablespoons honey
• A pinch of cinnamon

Steps

1. 1Turn on the broiler and place a rack near the top.
2. 2Cut a thin slice off the bottom of each grapefruit half so it sits flat.
3. 3Drizzle the cut sides with honey and sprinkle with cinnamon.
4. 4Broil for 4 to 6 minutes until the tops bubble and brown.
5. 5Let cool slightly and serve warm.

Ingredients

• 4 cups baby spinach
• 3 clementines, peeled and segmented
• A quarter cup sliced almonds
• 2 tablespoons olive oil
• 1 tablespoon orange juice
• Salt
• Pepper

Steps

1. 1Place the spinach in a large bowl.
2. 2Add the clementine segments and sliced almonds.
3. 3Whisk the olive oil, orange juice, salt, and pepper in a small jar.
4. 4Drizzle the dressing over the salad.
5. 5Toss gently and serve right away.

Ingredients

• 1 bunch kale, stems removed and torn
• 1 tablespoon olive oil
• Half teaspoon salt

Steps

1. 1Preheat oven to 300 F.
2. 2Wash and thoroughly dry the kale leaves.
3. 3Toss the kale with olive oil and salt and spread on a baking sheet.
4. 4Bake for 20 to 25 minutes until crisp, watching closely near the end.
5. 5Let cool for a few minutes so they crisp up, then enjoy.

Ingredients

• 3 cups fresh or frozen peas
• 2 tablespoons butter
• Salt
• Pepper
• Fresh mint, optional

Steps

1. 1Bring a pot of salted water to a boil.
2. 2Add the peas and cook for 3 to 4 minutes until tender and bright green.
3. 3Drain and return the peas to the pot.
4. 4Stir in the butter, salt, and pepper.
5. 5Add a little chopped mint if you like and serve warm.

Ingredients

• 4 cups cubed cantaloupe
• 1 tablespoon lime juice
• 1 tablespoon honey
• Half cup cold water
• Ice cubes

Steps

1. 1Place the cantaloupe, lime juice, honey, and water in a blender.
2. 2Blend until smooth.
3. 3Taste and add more honey if needed.
4. 4Pour over ice.
5. 5Serve right away as a cool summer drink.

Ingredients

• 1 bunch Swiss chard, stems and leaves chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt
• Pepper
• Lemon juice

Steps

1. 1Heat the olive oil in a large skillet over medium heat.
2. 2Add the chopped chard stems and cook for 2 minutes.
3. 3Add the garlic and the leaves and cook until wilted, about 4 minutes.
4. 4Season with salt and pepper.
5. 5Finish with a squeeze of lemon juice and serve warm.

Ingredients

• 4 cups blackcurrants
• 2 cups sugar
• A quarter cup water
• 1 tablespoon lemon juice

Steps

1. 1Combine the blackcurrants and water in a saucepan and simmer for 10 minutes until soft.
2. 2Add the sugar and lemon juice and stir until dissolved.
3. 3Boil gently for 12 to 15 minutes, stirring often, until thickened.
4. 4Test by placing a small spoonful on a cold plate to see if it sets.
5. 5Let cool, then store in a clean jar in the refrigerator.

Ingredients

• 3 ripe fuyu persimmons
• 1 tablespoon honey
• A quarter cup chopped walnuts
• A pinch of cinnamon

Steps

1. 1Wash the persimmons and remove the leafy tops.
2. 2Slice them into thin rounds.
3. 3Arrange the slices on a plate.
4. 4Drizzle with honey and sprinkle with walnuts and cinnamon.
5. 5Serve right away as a simple sweet snack.

Ingredients

• 3 cups chopped rhubarb
• 2 cups sliced strawberries
• Half cup sugar
• 1 tablespoon lemon juice
• A quarter cup water

Steps

1. 1Combine the rhubarb, sugar, water, and lemon juice in a saucepan.
2. 2Cook over medium heat for 8 minutes until the rhubarb softens.
3. 3Add the strawberries and cook for 5 more minutes.
4. 4Stir until the compote thickens.
5. 5Serve warm or cool over yogurt, oatmeal, or ice cream.

Ingredients

• 2 leeks, white and light green parts sliced
• 3 potatoes, peeled and cubed
• 2 tablespoons butter
• 4 cups vegetable broth
• Half cup cream
• Salt
• Pepper

Steps

1. 1Rinse the sliced leeks well to remove any grit.
2. 2Melt the butter in a pot and cook the leeks for 5 minutes until soft.
3. 3Add the potatoes and broth and simmer for 20 minutes until tender.
4. 4Blend until smooth, then stir in the cream.
5. 5Season with salt and pepper and serve warm.

Ingredients

• 2 starfruit, sliced into stars
• 1 cup cubed pineapple
• 1 kiwi, peeled and sliced
• 1 tablespoon lime juice
• 1 teaspoon honey

Steps

1. 1Slice the starfruit crosswise to make star shapes and remove any seeds.
2. 2Combine the starfruit, pineapple, and kiwi in a bowl.
3. 3Whisk the lime juice and honey together.
4. 4Drizzle the dressing over the fruit and toss gently.
5. 5Chill for 10 minutes and serve.

Ingredients

• 4 heads baby bok choy, halved
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Steps

1. 1Rinse the bok choy and pat it dry.
2. 2Heat the vegetable oil in a wok or skillet over high heat.
3. 3Add the garlic and bok choy and stir fry for 3 to 4 minutes.
4. 4Add the soy sauce and sesame oil and toss for 1 minute.
5. 5Serve warm as a quick and tasty side.

Ingredients

• 4 passion fruits
• 2 cups vanilla yogurt
• Half cup granola
• 1 tablespoon honey

Steps

1. 1Cut the passion fruits in half and scoop out the pulp.
2. 2Spoon a layer of yogurt into two glasses.
3. 3Add a layer of granola, then a spoonful of passion fruit pulp.
4. 4Repeat the layers until the glasses are full.
5. 5Drizzle with honey and serve right away.

Ingredients

• 1 pound parsnips, peeled and cut into sticks
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt
• Pepper
• Fresh thyme

Steps

1. 1Preheat oven to 425 F.
2. 2Toss the parsnips with olive oil, honey, salt, and pepper.
3. 3Spread them in a single layer on a baking sheet.
4. 4Roast for 25 to 30 minutes, turning once, until golden and tender.
5. 5Sprinkle with fresh thyme and serve warm.

Ingredients

• 2 ripe guavas, peeled and chopped
• 1 banana
• 1 cup milk or almond milk
• 1 tablespoon honey
• Ice cubes

Steps

1. 1Place the guava, banana, milk, and honey in a blender.
2. 2Add a handful of ice cubes.
3. 3Blend until smooth and creamy.
4. 4Taste and add more honey if needed.
5. 5Pour into a glass and enjoy right away.

Ingredients

• 4 cups fresh arugula
• A quarter cup shaved parmesan
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt
• Pepper

Steps

1. 1Place the arugula in a large bowl.
2. 2Whisk the olive oil, lemon juice, salt, and pepper in a small jar.
3. 3Drizzle the dressing over the arugula.
4. 4Toss gently to coat the leaves.
5. 5Top with shaved parmesan and serve right away.

Ingredients

• 20 fresh lychees, peeled and pitted
• 1 cup coconut milk
• 1 tablespoon honey
• Half cup diced pineapple
• Fresh mint for garnish

Steps

1. 1Peel the lychees and remove the pits, keeping the fruit whole.
2. 2Stir the honey into the coconut milk until smooth.
3. 3Divide the lychees and pineapple among small cups.
4. 4Pour the sweetened coconut milk over the fruit.
5. 5Garnish with mint and chill for 15 minutes before serving.

Ingredients

• 2 cans young green jackfruit in water, drained
• 1 cup barbecue sauce
• 1 tablespoon olive oil
• 1 onion, diced
• Half teaspoon smoked paprika
• 4 sandwich buns

Steps

1. 1Drain the jackfruit and pull it apart with two forks so it shreds.
2. 2Heat the olive oil in a skillet and cook the onion until soft.
3. 3Add the jackfruit and smoked paprika and cook for 5 minutes.
4. 4Stir in the barbecue sauce and simmer for 10 minutes.
5. 5Pile the jackfruit onto the buns and serve warm.

Ingredients

• 2 cups sliced bamboo shoots, drained
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 green onion, sliced

Steps

1. 1Rinse the bamboo shoots well and pat them dry.
2. 2Heat the vegetable oil in a wok over high heat.
3. 3Add the garlic and bamboo shoots and stir fry for 4 minutes.
4. 4Add the soy sauce and sesame oil and toss for 1 minute.
5. 5Top with the green onion and serve warm.

Ingredients

• Half cup tamarind paste
• 1 cup warm water
• A quarter cup brown sugar
• Half teaspoon salt
• Half teaspoon ground cumin

Steps

1. 1Stir the tamarind paste into the warm water until dissolved.
2. 2Strain the mixture to remove any seeds or fibers.
3. 3Pour the liquid into a saucepan and add the brown sugar, salt, and cumin.
4. 4Simmer over medium heat for 8 to 10 minutes until slightly thick.
5. 5Cool and serve as a dip or a drizzle over snacks.

Ingredients

• 1 cup glutinous sticky rice
• 1 cup coconut milk
• 3 tablespoons sugar
• A pinch of salt
• 1 cup fresh durian flesh, seeds removed

Steps

1. 1Soak the rice for 30 minutes, then steam until tender.
2. 2Warm the coconut milk with the sugar and salt until dissolved.
3. 3Stir most of the coconut mixture into the warm rice and let it absorb.
4. 4Spoon the rice onto plates and top with the durian flesh.
5. 5Drizzle the remaining coconut sauce over the top and serve.

Ingredients

• 2 pounds cassava, peeled and cut into chunks
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Salt
• Fresh parsley
• Lime wedges

Steps

1. 1Peel the cassava carefully and remove the woody core.
2. 2Boil the chunks in salted water for 20 to 25 minutes until tender.
3. 3Heat the olive oil in a small pan and cook the garlic until golden.
4. 4Drain the cassava and drizzle the garlic oil over the top.
5. 5Sprinkle with parsley and serve with lime wedges.

Ingredients

• 8 mangosteens, peeled and segmented
• 1 cup cubed mango
• 1 banana, sliced
• 1 tablespoon lime juice
• 1 teaspoon honey
• Fresh mint

Steps

1. 1Open the mangosteens and gently remove the white segments.
2. 2Combine the mangosteen, mango, and banana in a bowl.
3. 3Whisk the lime juice and honey together.
4. 4Drizzle the dressing over the fruit and toss gently.
5. 5Garnish with mint and serve chilled.

Ingredients

• 1 breadfruit, peeled, cored, and cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon salt
• Half teaspoon black pepper
• Half teaspoon garlic powder

Steps

1. 1Preheat oven to 400 F.
2. 2Toss the breadfruit wedges with olive oil, salt, pepper, and garlic powder.
3. 3Spread them in a single layer on a baking sheet.
4. 4Roast for 30 to 35 minutes, turning once, until golden and tender.
5. 5Serve warm as a hearty side.

Ingredients

• 4 cups watercress, washed and trimmed
• 1 orange, peeled and segmented
• A quarter cup sliced almonds
• 2 tablespoons olive oil
• 1 tablespoon orange juice
• Salt
• Pepper

Steps

1. 1Place the watercress in a large bowl.
2. 2Add the orange segments and sliced almonds.
3. 3Whisk the olive oil, orange juice, salt, and pepper in a small jar.
4. 4Drizzle the dressing over the salad.
5. 5Toss gently and serve right away.

Ingredients

• 1 cup soursop flesh, seeds removed
• 1 cup milk or coconut milk
• 1 banana
• 1 tablespoon honey
• Ice cubes

Steps

1. 1Remove all the seeds from the soursop flesh.
2. 2Place the soursop, milk, banana, and honey in a blender.
3. 3Add a handful of ice cubes.
4. 4Blend until smooth and creamy.
5. 5Pour into a glass and enjoy right away.