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.