Recipes

• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1 bag frozen corn
• ½ cup heavy cream (or dairy-free alternative)
• 3½ tbsp white miso paste
• ¾ cup grated Parmesan cheese
• Salt and pepper, to taste
• ½ cup Marcona almonds, toasted and roughly chopped
• ¼ cup parsley, finely chopped
• Zest of 1 lemon

• 2 boxes fusilli pasta (or 1 box if serving as a side dish)

Fusilli works particularly well because its shape holds onto the creamy sauce.

1. In a large shallow pan over medium heat, melt the butter and olive oil together. Once the butter turns golden brown, add the frozen corn. Cook for 2 minutes, stirring occasionally.
2. Reduce the heat slightly and stir in the heavy cream. Cook for 1 minute, then remove from the heat to prevent the cream from curdling.
3. Cook the pasta according to package directions, removing it 1–2 minutes before the recommended cooking time. Reserve 1 cup of pasta water before draining.
4. Whisk the miso paste into the sauce until fully incorporated, then stir in the Parmesan cheese.
5. Add the cooked pasta to the sauce and toss well. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
6. Transfer to a serving platter and garnish with parsley, toasted Marcona almonds, and lemon zest. Serve immediately.

• 4 tbsp tamari soy sauce
• 4 tbsp rice vinegar
• 4 tbsp sesame oil
• 2 tbsp creamy unsalted peanut butter
• 1 tsp agave nectar
• 3–4 tbsp room-temperature water
• 3 tsp freshly grated ginger, plus more to taste

• 8–10 radishes, thinly sliced
• 8 Persian cucumbers, thinly sliced
• 3 large carrots, grated or cut into matchsticks
• 1 handful cilantro, roughly chopped
• 5 scallions, chopped
• 6 oz vermicelli noodles
• 1 cup unsalted roasted peanuts, roughly chopped

1. In a small bowl, whisk together the tamari, rice vinegar, sesame oil, peanut butter, agave, and water until smooth and creamy. Stir in the grated ginger and adjust to taste.Note: The peanut butter may initially separate while whisking. Continue whisking and it will become smooth and creamy.
2. Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water until completely cool. Drain well.
3. In a large bowl, combine the cucumbers, carrots, radishes, and noodles.
4. Toss with the peanut dressing until evenly coated.
5. Add the cilantro and scallions and toss again.
6. Transfer to a serving dish and top with chopped peanuts.

If meal prepping, store in an airtight container in the refrigerator for up to 3 days.

• 1 can chipotle sauce
• 3 heads cauliflower, cut into florets (or 4–5 bags pre-cut cauliflower)
• 2 bags green beans

• 2 cans cannellini beans
• 4–5 avocados
• 32 oz plain Greek yogurt
• Juice of 4–5 limes
• Olive oil
• Salt, to taste

• 1–2 cloves garlic, finely chopped
• 1 cup fresh parsley, chopped
• 1 cup fresh basil, chopped
• 1 cup fresh mint, chopped
• 2 tbsp Dijon mustard
• ½ cup capers, chopped
• ½ cup red wine vinegar
• 1½ cups olive oil
• Salt and pepper, to taste

• 1 bunch cilantro, chopped
• 1 jar pickled jalapeños
• 1 box crispy onions

1. Preheat the oven to 375°F.
2. Make the Salsa Verde:
   • Combine the parsley, basil, mint, garlic, and a few pinches of salt in a bowl.
   • Stir in the Dijon mustard and capers.
   • Add the olive oil, then gradually stir in the red wine vinegar. Taste and adjust seasoning as desired.
3. Roast the Vegetables:
   • Place the cauliflower and green beans in a large bowl.
   • Toss with chipotle sauce, olive oil, and salt until evenly coated.
   • Spread onto baking sheets and roast until golden brown and slightly crispy.
4. Make the Avocado Crema:
   • Blend the cannellini beans, avocados, Greek yogurt, lime juice, olive oil, and salt until smooth and creamy. Adjust seasoning to taste.
5. Assemble:
   • Spread the avocado crema onto a large serving platter.
   • Arrange the roasted cauliflower and green beans on top.
   • Spoon over the salsa verde and garnish with crispy onions, chopped cilantro, and pickled jalapeños.
   • Serve immediately.

• 8 oz all-purpose flour, plus extra for dusting
• 2 tbsp caster sugar
• Pinch of salt
• 6 oz cold butter, cut into cubes
• 1 egg yolk
• 2 tsp double cream
• 1.5 lbs plums
• ¼ cup caster sugar, plus extra for sprinkling
• 2 tbsp apricot jam (or any preferred jam)
• Vanilla ice cream, for serving

1. Make the Dough
   • Combine the flour, sugar, and salt in a bowl.
   • Add half of the butter and rub it into the flour until it resembles breadcrumbs.
   • Add the remaining butter and continue working it in.
   • Add 1 tablespoon cold water and begin bringing the dough together. Add additional water as needed, up to 2–3 tablespoons total.
   • Form into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours.
2. Prepare the Galette
   • Lightly flour a rolling pin and a large sheet of parchment paper.
   • Roll the dough into a large circle and trim any uneven edges.
   • Transfer the dough on the parchment to a baking sheet and refrigerate until firm.
3. Assemble
   • Preheat the oven to 425°F and place a large baking sheet inside to heat.
   • Halve the plums, remove the pits, and slice thinly.
   • Remove the dough from the refrigerator and sprinkle with sugar, leaving a 2-inch border around the edge.
   • Arrange the plum slices in overlapping layers.
   • Sprinkle the fruit with 2–3 tablespoons sugar, depending on sweetness.
   • Fold the pastry border over the fruit, pleating where necessary.
   • Refrigerate for 20 minutes.
4. Bake
   • Whisk together the egg yolk and cream and brush over the pastry edge.
   • Sprinkle with sugar.
   • Transfer the galette, still on the parchment, to the hot baking sheet.
   • Bake for 15 minutes.
   • Reduce the oven temperature to 350°F and bake for an additional 30 minutes, or until golden and bubbling.
5. Finish
   • Warm the jam with ½ tablespoon water until smooth.
   • Brush over the fruit.
   • Cool for about 20 minutes and serve with vanilla ice cream.

• ½ side of salmon
• 4 tbsp za'atar
• 4 tbsp sumac
• Extra virgin olive oil
• 1 bunch mint, chopped
• 1 bunch parsley, chopped
• 2 cups brown lentils, uncooked
• 2–3 lemons
• 2 cups pomegranate seeds
• Salt and pepper, to taste

1. Preheat the oven to 375°F.
2. Pat the salmon dry and season with salt and pepper.
3. In a bowl, combine the za'atar, sumac, and enough olive oil to create a loose paste.
4. Place the salmon skin-side down on a parchment-lined baking sheet and spread the spice mixture evenly over the top.
5. Roast for 15 minutes. Check for doneness and cook for an additional 5 minutes if needed.
6. Prepare the Lentils
   • Rinse the lentils thoroughly.
   • Place them in a medium saucepan with water using a 1:2 lentil-to-water ratio.
   • Season the water with salt and cook over medium heat until the water has absorbed and the lentils are tender but still slightly firm.
   • Transfer the lentils to a large bowl and toss with olive oil, salt, pepper, parsley, mint, and fresh lemon juice. Add lemon juice gradually and adjust to taste.
7. Assemble
   • Spread the lentils onto a large serving platter.
   • Sprinkle half of the pomegranate seeds over the lentils.
   • Top with the roasted salmon.
   • Garnish with the remaining pomegranate seeds and additional fresh herbs.
   • Serve immediately.

• 1 baguette, sliced into 12 even slices (about ½-inch thick)
• 2 tbsp extra virgin olive oil
• 8 oz (225 g) burrata
• 6 slices prosciutto
• 2 ripe nectarines, sliced into ¼-inch wedges
• 1–2 tsp olive oil (for grilling nectarines)
• ¼ cup peach balsamic glaze (store-bought or homemade)
• 2 tsp fresh thyme leaves
• Freshly cracked black pepper
• Flaky sea salt (optional)

• Assemble just before serving so the crostini stays crisp.
• Burrata is best served at room temperature for the creamiest texture.
• If using very sweet nectarines, a small squeeze of lemon over the fruit before assembling will brighten the flavors.
• For a BBQ, grill the baguette slices alongside the nectarines for extra smoky flavor.

1. Toast the Crostini
   • Preheat the oven to 400°F (200°C).
   • Drizzle both sides of the baguette slices lightly with olive oil and arrange on a baking tray.
   • Bake for 8–10 minutes, flipping halfway, until crisp and lightly golden.
2. Crisp the Prosciutto
   • Place the prosciutto slices on a parchment-lined baking tray, spread out evenly — if they overlap, they won't crisp up as much.
   • Bake for 8–10 minutes, or until crisp.
   • Allow to cool, then break into bite-sized shards.
3. Grill the Nectarines
   • Heat a grill pan or barbecue over medium-high heat.
   • Toss the nectarine slices with 1 teaspoon olive oil.
   • Grill for 1–2 minutes per side until lightly charred and just softened.
4. Assemble
   • Spread or tear a generous spoonful of burrata onto each crostini.
   • Top with one or two grilled nectarine slices.
   • Add a small handful of crispy prosciutto.
   • Drizzle with peach balsamic glaze.
   • Finish with fresh thyme leaves, a crack of black pepper, and a pinch of flaky sea salt if desired.

Stuffed Tomatoes

• 2 large vine-ripened tomatoes
• 1 cooked chicken breast (about 225 g), shredded or diced
• 1 celery stalk, finely diced
• 2 tbsp finely diced red onion
• 1 tbsp chopped chives
• 2½ tbsp shaved Parmesan, plus extra for garnish
• Freshly cracked black pepper

Caesar Dressing

• ¼ cup mayonnaise
• 2 tbsp Greek yogurt
• 1 anchovy fillet, finely mashed
• ½ small garlic clove, finely grated
• 1 tbsp grated Parmesan
• ½ tsp Dijon mustard
• ½ tsp Worcestershire sauce
• Juice of ¼ lemon
• 1½ tsp extra virgin olive oil
• Freshly cracked black pepper

Crunchy Parmesan Breadcrumb Topping

• ¼ cup panko breadcrumbs
• 1½ tsp olive oil
• 1 tbsp grated Parmesan
• Pinch of black pepper

1. Prepare the Tomatoes
   • Slice the tops off the tomatoes and scoop out the seeds and flesh, leaving a sturdy shell.
   • Turn them upside down on paper towel for about 10 minutes to drain.
2. Make the Crunchy Topping
   • Heat the olive oil in a small frying pan over medium heat.
   • Add the panko breadcrumbs and cook for 3–4 minutes until golden.
   • Stir in the Parmesan and black pepper, then transfer to a plate to cool.
3. Make the Caesar Dressing
   • Whisk together the mayonnaise, Greek yogurt, anchovy, garlic, Parmesan, Dijon mustard, Worcestershire sauce, lemon juice, olive oil and black pepper until smooth.
   • Taste and adjust with a little more lemon if desired.
4. Assemble the Salad
   • In a large bowl, combine the shredded chicken, celery, red onion, chives and shaved Parmesan.
   • Add most of the dressing and toss gently until everything is evenly coated.
5. Stuff the Tomatoes
   • Spoon the chicken Caesar mixture generously into each tomato.
   • Sprinkle over the crispy Parmesan breadcrumbs and finish with extra shaved Parmesan and a few extra chives.

For the best texture, chill the stuffed tomatoes for 10–15 minutes before serving. Pair with toasted sourdough or garlic-rubbed grilled bread for a light summer lunch or dinner.

• 1.5 lb raw fish, boneless and skinless (can use cod, salmon, or halibut)
• 2 tbsp extra virgin olive oil
• 2 medium-sized russet potatoes
• 1 bunch green onion, finely chopped
• 1 cup panko breadcrumbs
• 2 eggs
• 3 tbsp Dijon mustard
• 1 small bunch of dill
• Vegetable oil, for frying
• 1 bag of mixed green leaves
• 2 lemons, cut into wedges
• Salt and pepper, to taste

Breading

• 1 cup AP flour, seasoned well with salt and pepper
• 2–3 eggs, whisked
• 1 cup panko breadcrumbs

Pea Almond Pesto

• 1 cup thawed frozen peas
• ¼ cup fresh mint
• ½ cup slivered almonds
• 1 cup grated Parmesan
• 4 tbsp olive oil
• Zest of 1 lemon

1. Heat oven to 350°F. Make your pea almond pesto by blending all the ingredients together; taste and adjust seasoning if needed. Add a splash of water if too thick. Set aside for later.
2. Line a small baking sheet with parchment paper and place the fish on the tray. Season with 1 tbsp olive oil (you will add salt and pepper later to the fishcake mix, so it's best to hold off seasoning until then — you can always add, but you can't take away).
3. Roast the fish in the oven for 12–14 minutes until just cooked through. Allow to come to room temperature, then flake into a large mixing bowl. The fishcakes will get cooked a second time, so it's ok if they're slightly underdone when they first come out of the oven.
4. Whilst the fish is in the oven, peel, roughly chop and boil the potatoes until a fork can easily push through. Drain and allow to cool before adding to the same bowl as the fish. Add the diced spring onion, egg, salt and pepper, Dijon, dill and breadcrumbs, and mix well. Shape into 12 medium-sized fishcakes and set aside.
5. Set up a breading station with one bowl of seasoned flour, one bowl of whisked eggs, and one bowl of breadcrumbs. Coat each fishcake from left to right (flour, egg, breadcrumb) and place on a plate ready to be shallow fried.
6. In a large shallow pan, heat 2–3 tbsp of vegetable oil and cook the fishcakes on each side for 2–3 minutes until golden brown. Serve with mixed greens, lemon wedges and the pea mint almond pesto. Enjoy!

Note: This is a great midweek dinner — light and refreshing in the summer time. If you don't want to fry them, you can bake them in the oven at 400°F for 10 minutes. They can be made ahead of time and finished off just before you're ready to eat.

Can be frozen for up to 3 months, uncooked and breaded.

• 1 whole head of cauliflower
• 8 small/medium tortillas
• 3 tbsp chipotle paste
• 3 tbsp honey
• 2 tbsp paprika
• 2 tbsp cumin
• Salt, to taste
• ¼ head of purple cabbage
• 2 carrots
• 2 avocados
• 1 cup full-fat Greek yogurt
• ¾ cup extra virgin olive oil
• 6 limes, cut into wedges
• ¼ cup cilantro, roughly chopped

1. Preheat oven to 400°F.
2. Break off the leaves on the cauliflower and slice the cauliflower into medium chunks.
3. In a medium mixing bowl, add the chipotle paste, cumin, paprika, honey, salt and extra virgin olive oil, and mix well.
4. Add the cauliflower pieces into the mixing bowl and mix the marinade well into all the pieces until completely covered.
5. Line a baking sheet with parchment paper and place the cauliflower pieces onto it evenly. Spread the pieces out and roast in the oven for 35 minutes.
6. Whilst the cauliflower is in the oven, slice your cabbage thinly on a mandolin and peel your carrots into ribbons after removing the dirty skin layer.
7. Scoop the avocados into a small bowl and mash well with a spoon or fork. Add the Greek yogurt and juice of 1 lime, and mix well.
8. In a medium-sized pan on medium-high heat, add 1 tbsp neutral oil and sear the tortillas on each side for 30–40 seconds until nicely toasted.
9. Assemble the tacos: place 1 tbsp of the avocado yogurt sauce onto each tortilla and spread evenly to cover the full surface. Add a small handful of cabbage and carrot to each. Place 3–4 pieces of the cooked cauliflower onto each taco.
10. Finish with a squeeze of lime and some chopped cilantro, and enjoy!

Burgers

• 1 lb lean ground turkey
• 1 jalapeño, finely diced (remove seeds for less heat)
• 3 tsp garlic powder
• 3 tsp onion powder
• 3 tsp smoked paprika
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp olive oil (for cooking)
• 2–3 large sweet potatoes

Spicy Aioli

• ½ cup mayonnaise
• 1 tbsp sriracha (or more to taste)
• 1 tsp Dijon mustard
• 1 lime, juiced
• ½ tsp garlic powder

To Assemble

• 4 brioche buns, toasted
• 4 slices pepper jack cheese
• Lettuce (butter lettuce or romaine)
• Tomato slices (large tomatoes)
• Red onion slices

1. Preheat oven to 400°F. Wash and peel your sweet potatoes and dice into small to medium wedges. Place on parchment paper and drizzle with olive oil, salt and pepper, then roast in the oven until soft and golden brown.
2. Make the Spicy Aioli
   • In a small bowl, combine the mayonnaise, sriracha, Dijon mustard, lime juice and garlic powder. Mix until smooth and refrigerate until ready to use.
3. Prepare the Burgers
   • In a large bowl, gently combine the ground turkey, finely diced jalapeño, garlic powder, onion powder, smoked paprika, salt and pepper. Mix just until combined.
   • Divide into four equal portions and shape into burger patties slightly larger than the buns, then place on a plate ready to be cooked.
4. Cook the Burgers
   • Heat the olive oil in a large skillet or grill pan over medium-high heat. Cook the burgers for about 3 minutes on each side until they develop a nice golden brown crust.
   • Remove from the pan and place on a parchment-lined baking tray. Bake in the oven for 10–15 minutes until the internal temperature reaches 165°F (74°C). Note: the bigger you make the patties, the longer they will take to cook, and oven times may vary since ovens differ in heat.
   • During the final 1–2 minutes of cooking, place a slice of pepper jack cheese on each burger and return to the oven to allow it to melt.
5. Toast the Buns
   • Lightly toast the brioche buns until golden under a broiler or in a pan with a drizzle of oil.
6. Assemble
   • Spread a generous layer of spicy aioli on both halves of each bun.
   • Layer with the turkey burger with melted pepper jack, tomato, red onion and lettuce.
   • Finish with the top bun and serve immediately alongside the sweet potato wedges.

Other Great Sides to Serve with the Burger:

• Crispy oven fries
• Grilled corn with lime
• Watermelon and cucumber salad
• Simple slaw with cilantro and lime

Biscuit Base

• 250 g graham crackers, finely crushed
• 100 g unsalted butter, melted
• 2 tbsp granulated sugar
• Pinch of salt

Lime Margarita Filling

• 3 eggs
• 1½ cups granulated sugar
• 4 limes, juiced
• ½ cup AP flour
• Zest of 2 limes
• 2 tbsp tequila (any of your choice)
• 1 tbsp Cointreau or triple sec (optional)
• Pinch of salt

To Garnish

• Powdered sugar
• Fresh lime zest
• Thin lime slices
• Tiny pinch of flaky salt

1. Prepare the Pan
   • Preheat the oven to 350°F (175°C).
   • Line a square baking tin with parchment paper, leaving an overhang on two sides.
2. Make the Biscuit Base
   • Crush the biscuits into fine crumbs using a food processor or rolling pin.
   • Stir together the biscuit crumbs, sugar, salt and melted butter until evenly coated.
   • Press firmly into the base of the baking tin using your hands, making sure it's evenly spread out.
   • Bake for 10–12 minutes, until lightly golden. Leave to cool for 5 minutes while you prep the filling.
3. Prepare the Filling
   • Whisk together the eggs, sugar, flour, lime juice, lime zest, tequila and salt until smooth with no lumps.
   • Pour the filling over the warm biscuit base and bake for 25 minutes until the edges are set and the centre has a slight wobble.
4. Chill
   • Cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, to allow the filling to firm up.
5. Finish
   • Lift the slab from the tin and dust generously with powdered sugar, then cut into 12 equal squares.
   • Garnish each square with fresh lime zest, a thin slice of lime and a tiny pinch of flaky salt for a margarita-inspired finish.

• These bars are best served cold and will keep in an airtight container in the refrigerator for up to 5 days.
• For a dessert-style presentation, serve each square with a dollop of lightly whipped cream and a sprinkle of crushed biscuit crumbs.

For the Salad

• 2 lb (900 g) shelf-stable mini potato gnocchi
• 2 medium zucchini, sliced into ½-inch half moons
• 2 (15 oz / 425 g) cans cannellini beans, drained and rinsed
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 (14 oz / 400 g) jar quartered artichoke hearts, drained and halved
• 8 oz (225 g) mini mozzarella balls (bocconcini), drained
• 3–4 cups baby arugula
• A small handful of fresh basil leaves

Homemade Basil Pesto (or use 1 cup good-quality store-bought pesto)

• 2 packed cups fresh basil leaves
• ½ cup grated Parmesan
• ⅓ cup toasted pine nuts (or walnuts)
• 1 garlic clove
• Juice of ½ lemon
• ½ cup extra virgin olive oil
• Salt and black pepper, to taste

1. Roast the Gnocchi, Zucchini & Beans
   • Preheat the oven to 425°F (220°C). Line two large baking trays with parchment paper.
   • Add the gnocchi, zucchini and cannellini beans to the trays. Drizzle with the olive oil and season with salt and pepper. Toss until everything is evenly coated, then spread into a single layer.
   • Roast for 40 minutes, tossing halfway through, until the gnocchi are golden and crispy, the zucchini is tender with caramelized edges, and the beans are lightly crisp around the outside.
   • Allow to cool for about 15–20 minutes before assembling the salad. Note: every oven is different, so cook times may vary — a hotter oven may need less time.
2. Make the Pesto
   • While the vegetables roast, combine the basil, Parmesan, pine nuts, garlic and lemon juice in a food processor. Pulse a few times, then slowly stream in the olive oil until smooth. Season with salt and pepper to taste.
   • For an even quicker version, simply use about 1 cup of your favourite store-bought basil pesto.
3. Assemble the Salad
   • In a large serving bowl, combine the arugula, artichoke hearts, mini mozzarella balls, roasted cannellini beans, roasted zucchini and roasted gnocchi.
   • Add the pesto and gently toss until everything is evenly coated. Add more pesto if desired.
   • Taste and season with additional salt, pepper or a squeeze of fresh lemon juice if needed.

Serving Suggestions
Serve slightly warm or at room temperature. It also keeps beautifully in the refrigerator for up to 3 days, making it perfect for meal prep, picnics or sharing at gatherings.

Finish with shaved Parmesan, toasted pine nuts, and a drizzle of extra virgin olive oil just before serving for an extra layer of freshness and texture.