Ingredients

• 3 vine ripened tomatoes, cut into thick slices
• olive oil
• sea salt & black pepper, freshly ground – to taste
• 1 pound ground turkey
• 1 egg, beaten
• 1/2 cup bread crumbs (I made mine fresh with gluten-free bread)
• 1 1/2 tsp salt
• 1 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 4 slices yogurt cheese (from Trader Joe’s) or other mild white cheese
• hamburger buns (I use Udi’s gluten-free)
• 1/4 cup bacon jam
• 1 avocado, sliced

How to make it

• Preheat oven to 400F. Line a baking sheet with parchment. Place tomato slices on prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for about 15 minutes. Remove from oven and set aside.
• Preheat lightly oiled grill or cast iron grill pan over medium-high heat.
• Combine ground turkey, egg, bread crumbs, salt, pepper, garlic and onion powder. Mix just to incorporate. Divide into 4 patties. Pressing an indentation into the middle of each.
• Place patties on preheated grill and cook for about 4 minutes on each side, or until an instant read thermometer reads 165F. Add cheese for the last minute of cooking, and cover grill/pan.
• Spread bacon jam on bottom of each bun. Place burger on bun. Top with roasted tomatoes and sliced avocado.

Ingredients

• 1 pound apple wood smoked bacon, roughly chopped
• 4 large red onions, chopped
• 4 garlic cloves, crushed
• 2 Bay leaves
• 2 tsp smoked paprika
• 1 tsp salt
• 1/3 cup Balsamic vinegar
• 1 cup brown sugar
• 1 cup apple juice
• 1 cup water

How to make it

• Preheat a large skillet over medium-high heat. Add bacon and cook until it begins to render fat crisp a bit.
• Add onions. Turn temperature up to high until they start caramelising slightly.
• Add the garlic and bay leaf and fry for another minute.
• Add the smoked paprika, salt and balsamic vinegar and stir to combine.
• Add the sugar, apple juice and water. Stir until the sugar has dissolved and bring to a boil.
• Cook for about 5 minutes, then reduce to a simmer and cook uncovered, until the liquid has reduced to about 1/4 and thickened to the consistency to be able to cover a spoon easily but not be too syrupy or thick.
• Skim excess fat off top if needed. Then transfer to a food processor fitted with an S-blade or use an immersion blender to blend the jam until there are no big chunks of onion/bacon left.
• Carefully transfer the jam into a sterilised jam jar and allow to cool before placing in the fridge. Best eaten at room temperature.

Ingredients

• 1 onion,  finely chopped
• 3 garlic cloves, minced
• 2 pounds asparagus, tough ends removed – cut into 2-inch pieces, tips reserved
• 2 cups peeled & cubed potatoes
• 5 cups vegetable broth
• sea salt and black pepper, freshly ground – to taste
• 1/2 cup heavy cream

How to make it

• Heat olive oil over medium heat in a 5 qt stock pot. Add onion and cook for 5 minutes, stirring occasionally, until softened and translucent. Add garlic and cook for an additional minute.
• Add potatoes and cook for 5 minutes. Then, add asparagus (not the tips!). Add stock and bring to a boil. Reduce to simmer and cook for about 20 minutes, or until potatoes are tender.
• Meanwhile, preheat oven to 400F. Place asparagus tips on a lined baking sheet. Drizzle with olive oil and season with salt and pepper. Place in oven and roast 5-7 minutes, depending on size. Remove from oven and set aside
• Once potatoes are tender, use an immersion blender to puree or standing blender in batches. Return to pot and add cream. Season to taste with salt and pepper.
• Garnish with roasted asparagus tips.

Ingredients

• Risotto

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• 1/2 cup cherry, grape, or mini heirloom tomatoes – halved
• 1 large carrot, peeled then shaved into ribbons with veggie peeler
• 1 parsnip, peeled then shaved into ribbons with veggie peeler
• olive oil
• sea salt & black pepper, to taste
• 1 bunch asparagus tops (reserve rest for another use)
• 1 cup cubed yellow summer squash
• 1/4 pound baby bella mushrooms, quartered
• 2 cloves garlic, minced
• 3 small leeks, cleaned well cut in half and sliced
• 1 cup arborio rice
• 1/2 cup dry white wine
• 3 cups chicken stock
• red pepper flakes
• 1 tbsp lemon zest
• 1 cup fresh peas
• 1 small bunch green onions, bottom white and light green parts only – chopped
• 1 cup packed pea shoots
• 1/4 cup assorted herbs, such as basil, chervil, chives, mint, parsley, and tarragon – chopped
• grated Parmigiano Reggiano
• toasted pine nuts – for garnish
• chive blossoms – for garnish

• Sausage

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• 1 fennel bulb, minced – reserve fronds for garnish
• 6 cloves garlic, minced
• olive oil
• 2 tbsp chopped rosemary
• 1 tsp crushed red pepper (more or less to taste)
• 1 tsp sea salt
• 1 tsp black pepper
• 2 slices bread, cubed (I used Udi’s Gluten Free Sandwich Bread)
• 3 tbsp milk
• 1 pound ground lamb

How to make it

• Risotto

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• Preheat oven to 400F. Toss tomatoes in olive oil and season with salt and pepper. Place on a lined baking sheet and roast in oven for about 25 minutes.
• Rub parsnip and carrot ribbons with olive oil and season with salt and pepper. Place on a wire rack and bake in oven for 6-8 minutes until dry & crisp but not too brown.
• Toss asparagus in olive oil and season with salt and pepper. Place on a lined baking sheet and roast in oven for about 10 minutes until charred and tender.
• Place 1 tbsp olive oil each into 2 large skillets over medium-high heat. Add mushrooms and zucchini to one, and leeks to the other. Season each with salt. Cook stirring for about 6-8 minutes.
• Add garlic to mushrooms and zucchini. Cook an additional 2 minutes, then remove from heat.
• Add risotto to leeks once tender, about 4 minutes. Cook until all risotto is coated with oil and is lightly toasted 1-3 minutes.
• Add white wine and cook, stirring, until no liquid remains, about 2-3 minutes. Begin adding broth 1/2 cup at a time, stirring after each addition until most of the liquid is absorbed before adding more. This process takes about 20 minutes in total. Rice should be creamy (not mushy) and slightly firm in the center.
• Add red pepper flakes, lemon zest, cheese, peas, and green onions.
• Add roasted tomatoes, roasted asparagus, squash, mushrooms, garlic, and pea shoots.
• Top with cooked crispy lamb sausage and garnish with parsnip and carrot chips, fennel fronds, chive blossoms, and toasted pine nuts.

• Sausage

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• Coat the bottom of a large skillet over medium-high heat. Add fennel and cook, stirring occasionally, for about 8 minutes. Add garlic and cook an additional 2 minutes. Set aside to cool
• Combine bread cubes and milk. Allow to absorb as fennel cooks.
• Combine cooked fennel and garlic, soaked bread cubes, seasonings, and lamb. Form into four 1″ logs.
• Heat a cast iron grill pan rubbed with olive oil over medium-high heat. Cook lamb until browned on all sides, turning every 2 minutes – about 8 in total. Let rest for a few minutes before slicing.

Ingredients

• 1 pint fresh okra, rinsed & patted dry – try to avoid large pods as they tend to be tougher
• 1/2 cup stone ground cornmeal
• 2 tsp Creole seasoning
• 1 tbsp flour (I used brown rice flour for a wheat-free option)
• vegetable oil for frying
• sea salt, to taste

How to make it

• Preheat oil to 375F in a deep fryer or wok.
• Cut tops and ends off okra pods, then cut into about 1″ discs.
• Combine cornmeal, flour, and Creole seasoning in a large, shallow dish. Add okra slices, in batches, and toss to coat.
• Working in batches, drop okra into hot oil. Cook, stirring occasionally, for about 4 minutes until golden brown and crispy.
• Remove and transfer to a paper towel lined. Sprinkle with sea salt.

Ingredients

• 2-3 heads baby Bok Choy, quartered
• 1/2 tsp sriracha, or to taste
  
• 1 tbsp tamari/soy sauce
• 1 tsp honey
• 1 tbsp vegetable oil
• 1 tsp toasted sesame oil
• 1 tbsp toasted sesame seeds

How to make it

• Heat oils in a skillet or wok over medium-high heat. Add bok choy cut sides down. Saute for 3-4 minutes.
• Meanwhile, combine sriracha, tamari, and honey. Add to bok choy during the last minute of cooking.
• Remove from heat and sprinkle sesame seeds over top.

Ingredients

• 8 tbsp butter, melted plus extra (about 1tbsp) for greasing the pan
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1/2 cup Nutella
• 1 egg
• 1/2 tsp vanilla
• 1 cup flour
• 1 cup crushed pretzels, divided (I used cajun seasoned pretzels)

How to make it

• Preheat oven to 350F. Brush an 8×8 baking pan with butter, line with a sheet of parchment leaving 2″ overhang on both edges. Butter the parchment.
• In a large bowl, whisk butter, sugars, and Nutella until smooth. Whisk in egg and vanilla. Add flour, mix just until moistened (do not overmix). Fold in 1/2 cup of crushed pretzels. Transfer batter to prepared pan and spread in an even layer with a spatula. Sprinkle evenly with remaining crushed pretzels.
• Bake until tip is golden brown and a tester inserted in the center comes out clean, about 20-30 minutes (mine took 25 minutes). Set pan on a wire rack and let cool completely. Using parchment overhang, lift bars from pan and transfer to a cutting board. Cut into squares (I cut mine into 9 large ones, you can make them smaller if you wish). Store in an airtight container for up to 2 days – if they last that long!