Spinach Artichoke Dip

What you’ll need:

 6-oz bag of baby spinach
 15-oz can of artichokes (drained, chopped)
 3 tbsp diced pickled jalepenos
 1/2 cup plain Greek yogurt
 1/2 cup light Kraft mayonnaise (the brand is important for the calorie count)
 1/2 cup shredded whole-milk mozzerella
 1/2 cup shredded parmesan
 Slow cooker
Instructions:
o Cut the stems off of the spinach - you don’t have to get every single one, but shoot for about
half.
o In a 4-quart (or bigger) slow cooker, mix together the de-stemmed spinach, artichokes,
jalapenos, Greek yogurt, mayonnaise, and 1/4-cup of the mozzarella and 1/4-cup of the
parmesan.
o Cover and cook on low for two hours.
o Stir.
o Add the remaining 1/4-cup of the mozzarella and 1/4-cup of the parmesan. Let melt for about
ten minutes while the lid remains off.
Serving suggestions:
 Stacy’s multigrain pita chips (recommended!)
 Whole grain flax bread
 Tortilla chips (popular choice, but not my favorite)
Nutrition information per serving:
Makes four servings (approximately 3/4-cup servings)
190 calories | 9g carbs | 12g fat | 11g protein | 1g fiber
 Chopped Kale Salad with Edamame, Carrot and Avocado (hold the avocado)
Ingredients
Salad
 1 bunch kale (preferably lacinato/Tuscan/dinosaur kale but regular curly kale works, too)
 fine-grain sea salt
 1 cup chopped snow peas (slice off tough ends first)
 1 large carrot, peeled and ribboned with a vegetable peeler
 1 small red bell pepper, deseeded and chopped
 1 heaping cup organic edamame (if using frozen edamame, defrost by tossing into a pot of boiling water for 3 to 4
minutes)
 1 avocado, pitted and sliced into small chunks
 1 large shallot, finely sliced
 handful cilantro, chopped
 handful Thai basil (or regular basil), chopped

Tamari-Ginger Vinaigrette
 ¼ cup olive oil
 2 tablespoons rice vinegar
 1 tablespoon finely grated ginger
 1 tablespoon low-sodium tamari (or other low-sodium soy sauce*)
 2 teaspoons lime juice
 3 garlic cloves, pressed or minced

Instructions
1. Use a chef’s knife to remove the tough ribs from the kale, then discard them. Chop the kale leaves into small, bite-
sized pieces and transfer them to a mixing bowl. Sprinkle the kale with a dash of sea salt and use your hands to
massage the kale by scrunching up the leaves in your hands and releasing until the kale is a darker green and fragrant.
Toss the remaining salad dressing ingredients with the kale.
2. To make the vinaigrette, whisk together all the ingredients until emulsified. Toss the dressing with the salad and
serve.

Notes
 Yields 2 enormous salads or 4 medium.
 Leftovers will keep well in the fridge for a day or two.
 *Tamari is a gluten-free Japanese soy sauce that has a flavor I love and is readily available at stores. If you want your
salad to be gluten-free, be sure to pick a gluten-free soy sauce.
Thai peanut zucchini noodles
Ingredients:
 2 medium zucchini
 1 carrot
 1 cup edamame, shelled
 ¼ cup chopped cashews
 1 tablespoon black sesame seeds
 ½ cup assorted herbs (mint, basil, cilantro)
 1 tablespoon peanut butter
 1 tablespoon lime juice
 ½ tablespoon honey
 1 teaspoon sesame oil
 1 clove garlic, minced
 1 teaspoon garlic chili paste

Method:
In a small bowl, combine the peanut butter, lime juice, honey, sesame oil, garlic and chili
paste. Whisk to combine, then set aside while you prepare the rest of the ingredients.

Peel the zucchini and carrot, then using a julienne peeler and cut the vegetables into long
strands. In a medium bowl combine the zucchini, carrot, edamame, add a few tablespoons
of the dressing and toss lightly to combine. Garnish with the herbs, sesame seeds and
cashews and serve.
 Vegan Wontons with Tofu Crumbs and Shiitake Mushrooms
Serves: 4

Ingredients
Filling
 1 packet extra firm tofu
 4-5 dried shiitake mushrooms, soaked 4-5 hours
 1 clove garlic
 1 scallion
 1 tablespoon white cooking wine
 1 tablespoon cornstarch
 1 teaspoon sesame oil
 1 teaspoon pure maple syrup
 1 teaspoon garlic powder
 1 teaspoon onion powder
 ¾ teaspoon Himalayan/sea salt
 ¼ teaspoon ginger powder
 A few sprinkles of ground pepper
 1 tablespoon extra light olive oil
Wontons
 1 packet plain wonton wrappers
Cooking Seasoning (per batch 12)
 1 tablespoon chopped scallions
 ¼ teaspoon sesame oil
 A few sprinkles Himalayan/sea salt
 A few sprinkles ground pepper

Instructions
1. Preheat oven to 275°F (135°C).
2. Drain all the water fro the tofu and rinse it a little, then drain again. Squeeze out as much water/liquid
as you possibly can, and once you can’t squeeze anymore, get some paper towels to suck out even
more water.
3. Use your hands to crush the tofu into little mince, then place it on an oven tray, spread out.
4. Use more paper towels to soak up even more water. Put it in the oven for about one hour to dry up.
If you like it crispier, you can wait another 10-15 minutes like I did, but it may be a little too dry. Just
keep a close lookout for it.
5. Once the tofu is dried (some may have turned golden), crumble it up again and put it in a large bowl.
6. Drain out all the water from the shiitake mushrooms and rinse it thoroughly, then drain again. Finely
dice the shiitake mushrooms, then peel and finely dice the garlic clove and chop the scallions into
very small pieces. Add all that in the large bowl along with the tofu crumbs.
7. Then, add the cooking wine, cornstarch, sesame oil, maple syrup, garlic powder, onion powder, salt,
ginger powder and pepper. Stir very well until everything is well mixed.
8. Add a tablespoon of extra light olive oil in the frying pan and turn the heat to medium high (6). Pour
everything in the fillings bowl into the frying pan and cook and stir for about 6 minutes, then turn the
heat off and spoon everything back into the bowl.
9. To fold the Wontons: Have the wonton wrappers ready, then fill a tiny bowl with water.
10. Lay the wonton wrapper out on a flat surface, with one corner facing directly at you, so that it looks
like a diamond. Add a small spoonful of filling, then dab a little water on all four corners of the
wrapper with your fingers, and fold it into a triangle. Try and squeeze out any are you can find, and
make sure it’s sealed very tightly and no holes can be found.
11. Hold the two opposite triangle corners and bring it together, squeeze them firmly in the middle (dab a
little more water on the corners first). This creates the shape of an gold ingot (almost).
12. Fold about 12, then cook them in a batch. You can fold the rest later, as cooking it right after folding
them will ensure they don’t dry off too much.
13. Cooking the Wontons (in batches of 12): Add about three cups of water into a small saucepan and
bring it to a boil. After about five minutes cooking in high heat, carefully add the wontons and stir it
around. Cook it for a further 3-4 minutes until the skin no longer has that “white” colour.
14. Meanwhile in a medium bowl, add a tablespoon of finely chopped scallions, and then add the
sesame oil, salt and pepper.
15. Once the wontons are finished cooking, spoon the wontons into the bowl, then fill enough soup to
cover the bowl, and serve immediately (no, wait until it cools down a little first).
Pasta all'Amatriciana
adapted from America's Test Kitchen, Pasta Revolution
serves 4 to 6

kid-freindly adaptation: Adjust the red pepper flakes to your spice tolerance, but if your kids (or spouse)
find it too spicy, stir a little cream or half-and-half into their serving to tame it a bit. And if you like things
really spicy, feel free to top your serving with extra red pepper flakes. That's the beauty of making your
own sauce - you make it exactly how you like it!

 1 Tbs olive oil

 4 oz pancetta, diced into small pieces (or bacon)
 1 medium onion, chopped fine (about 1 cup)
 1/2 tsp red pepper flakes
 2 cloves garlic, minced
 1/2 tsp kosher salt
 1/4 cup red wine
 1 (28-oz) can diced tomatoes
 1 lb pasta
 1 1/2 oz Pecorino Romano or Parmesan cheese, grated (about 3/4 cup), plus more for serving

Heat the oil in a 12-inch skillet over medium heat. Add the pancetta, and cook until it's well-browned and
crop, 6 to 8 minutes, stirring often. Use a slotted spoon to transfer it to a paper towel-lined plate.

Pour off all but about 2 tablespoons of fat from the skillet (if you don't have 2 tablespoons of fat in the
skillet, add more olive oil to reach that volume). Add the onion and cook over medium heat until
softened, about 5 minutes. Stir in the pepper flakes, garlic, and salt, and cook until fragrant, about 30
seconds.

Pour the wine into the skillet, and scrape the bottom with a wooden spoon to scrape up any browned
bits. Cook until the wine has reduced to about half it's volume, 1-2 minutes. Stir in the tomatoes, bring to
a simmer, and cook until the sauce is slightly thickened, about 10 minutes. Taste and season with
additional salt if needed.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook, stirring often, until al
dente, according to the package directions. Reserve 1/2 cup of cooking water, then drain the pasta and
return it to the pot.

Add the sauce, pancetta, and grated cheese, and toss to combine. Season to taste with salt, and add the
reserved water as needed to adjust the consistency. Divide among serving plates and garnish with
additional cheese and/or red pepper flakes.
 KALE, MUSHROOM & CHEDDAR FRITTATA

Another frittata - perhaps I could write something apologetic here, but this is my f+cking blog; I’ll post
as many frittata recipes as I please. I’ve made this variation once a week for at least the last three,
and I love how the mushrooms become a meaty and rich accompaniment to plenty of greens.

First, in a large cast iron pan, sauté with ghee:

 1 onion, sliced
 2 cloves garlic

Once the onions are translucent, add 1/4 lb of sliced mushrooms. Shitakes are my favorite, but
criminis cook up nicely too, and often $8 cheaper per pound.

Cook the mushrooms until they release their liquid, then add as many greens as you can handle.
Cook until the greens shrink significantly; meanwhile, whisk together:

 5-6 eggs
 2 T whole milk
 Salt & pepper

Pour the eggs over the vegetables and stir quickly to distribute everything evenly. Grate a bit of
sharp cheddar over top, and bake in a 500 degree oven for 8-10 minutes, or until the frittata is
evenly browned and firm. Upon removal from the oven: top with fresh parsley, slice into wedges, and
serve.
Szechuan Shrimp Stir Fry with Fried Rice (Gluten-
Free)
INGREDIENTS:

Shrimp and Vegetables

1 dozen medium shrimp, cleaned

3 to 4 cups mixed vegetables (broccoli, red pepper, green pepper, carrots, green beans, peapods, sugar
snap peas, water chestnuts, mushrooms, baby corn, asparagus, etc.)

2/3 cup Szechuan sauce (use Szechuan sauce that's an appropriate heat level for your taste)

2 tablespoons olive oil (or sesame, peanut, or canola oil)

Fried Rice

1 to 2 cups cooked rice (cook rice according to directions or use previously cooked, leftover rice, or bagged
rice like Uncle Ben's Ready Rice)

1 to 2 tablespoons olive oil (or sesame, peanut, or canola oil)

1 egg

1/2 cup diced vegetables, optional (carrots, peas, water chestnuts, mushrooms, peppers, bean sprouts,
same vegetables used in stir fry, etc.)

DIRECTIONS:

1. Shrimp and Vegetables - Combine all ingredients in a wok or large skillet and cook for 4 to 6
minutes or until shrimp are done (opaque) and vegetables are tender. Remove from heat and place
food on plates.

2. Fried Rice - Drizzle wok or skillet with oil (it's okay and preferable if there is leftover Szechuan sauce
remnants in the skillet for flavor) add the rice, vegetables, crack the egg and stir.

3. Cook for 3 to 5 minutes or until egg is done and the rice has begun to brown a bit. Serve immediately.
Food is best warm and fresh but leftovers will keep airtight in the fridge for up to 2 days.
 MISO SOOOUUUPPP

INGREDIENTS
 4 cups water
 1/2 cup chopped green chard or other sturdy green
 1/2 cup chopped green onion
 1/4 cup firm tofu, cubed
 3-4 Tbsp white miso paste (fermented soy bean paste) with or without bonito (fish
flavor, though bonito makes it non vegan- vegetarian-friendly.)
 1 sheet (1/4 cup) nori (dried seaweed), cut into large rectangles , optional
Get $3 Off Probiotic Pearlsª For Digestion

INSTRUCTIONS
1. Place water in a medium sauce pan and bring to a low simmer.
2. Add nori and simmer for 5-7 minutes.
3. In the meantime, place 3 Tbsp of miso into a small bowl, add a little hot water and
whisk until smooth. Then add to the soup and stir. This will ensure it doesn’t clump.
4. Add remaining ingredients to the pot and cook for another 5 minutes or so. Taste
and add more miso or a pinch of sea salt if desired. Serve warm.
NUTRITION INFORMATION
Serving size: 1 large bowl Calories: 88 Fat: 2 g Saturated fat: 0.5 g Carbohydrates: 9
gSugar: 2.5 g Sodium: 1000 mg Fiber: 3 g Protein: 7 g
 Dan Dan Noodles
2 tsp Shaoxing rice wine
2 tsp light soy sauce
200 gm fatty minced pork
500 gm fresh wheat noodles
4 green onions, finely chopped

Sauce
2 tbsp vegetable oil, plus extra, for noodles
45 gm (1/3 cup)Tianjin preserved vegetable, rinsed and squeezed dry
1 tbsp Shaoxing rice wine
2 tbsp light soy sauce
1 tsp dark soy sauce
2-3 tbsp chilli oil, or to taste
2 tsp Chinese black vinegar (available from Asian food stores)
1 tbsp Sichuan pepper, dry-roasted, ground to a powder using a pestle and mortar
1 cup chicken stock

Method
 Place Shaoxing wine and soy sauce in a bowl, season to taste with sea salt and freshly ground
white pepper and combine well. Add pork and stir to coat in mixture, then cover and refrigerate
for 15 minutes
 Cook noodles in boiling salted water until just tender, drain, then refresh under running water
and drain again. Place noodles in a bowl, sprinkle with a little extra oil to prevent sticking and
toss to coat.
 For sauce, heat oil in a wok, add preserved vegetables and stir-fry over medium-high heat for 1-
2 minutes or until fragrant. Add pork mixture and stir-fry over medium-heat, using a wok charn
to crumble meat. Add wine and stir-fry for another 2-3 minutes or until meat is brown and crisp.
Add remaining ingredients and bring to the boil. Divide room temperature noodles among
bowls, spoon sauce over and serve immediately scattered with green onions and chillies, if
using.
 Kohlrabi and Spinach Creamy Orzo with Lemon Seared Scallops

Ingredients

 1 large kohlrabi, peeled, Blade C

 1.5 tablespoons extra virgin olive oil
 1 large clove of garlic, minced
 ½ cup white onion, minced
 1.5 cups chopped Egyptian spinach (or arugula, if you can’t find Egyptian)
 salt and pepper, to taste
 ¼ cup vegetable broth
 juice and zest of half a small lemon
 6 jumbo diver scallops
 3 tablespoons grated parmigiano reggiano cheese
 1 tablespoon minced mint or parsley, to garnish


Instructions

1. Place the kohlrabi noodles into a food processor and roughly pulse or until shaped like orzo
(not small like rice, slightly larger.) Set kohlrabi aside.
2. Place a large skillet over medium heat and add in 1 tablespoon of the olive oil. Once oil heats,
add in the garlic and onions. Cook until onions are translucent, 2-3 minutes. Then, add in the
Egyptian spinach and cook for 2 minutes or until mainly wilted. Then, add in the kohlrabi and
season with salt and pepper and let cook for 1 minute, stirring frequently. Add in the vegetable
broth and cook for about 5 minutes or until kohlrabi has orzo consistency – al dente. Remove
from heat and stir in the parmigiano-reggiano and just the lemon zest.
3. Divide the kohlrabi “orzo” onto two plates, cover and set aside.
4. Wipe down the skillet used to cook the kohlrabi and set back over medium-high heat. Add in
the remaining half tablespoon of olive oil. While oil heats, season scallops generously with
salt and pepper. Once oil heats, add in the scallops in a single layer and sear for 2 minutes, flip
over and sear another 2 minutes or until scallops are a deep golden brown and just firm and
opaque. Then, pour on the lemon juice and take off the heat.
5. Uncover the dishes of “orzo” and top each plate with 3 scallops. Garnish with mint (or
parsley) and enjoy!
Warm Honey Dijon Potato Salad
Ingredients
 3 lbs potatoes
 2 cloves of minced garlic
 3 tbsp olive oil
 ¼ cup apple cider vinegar
 ¼ cup Dijon mustard
 3 tbsp honey

-Cut potatoes in 1½ inch chunks (leftover boiled potatoes can be used)

-Boil the potatoes in salted water until they are fork tender, drain and let cool slightly in a
single layer on a cookie sheet.

-To a large saute pan over medium heat, add the olive oil and garlic.

-Saute together for only minute or two before adding the potatoes and tossing together for
a couple of minutes. Mix together the vinegar, mustard, honey, and a pinch of salt and
pepper.

-Pour over the potatoes in the saute pan and toss together well, cooking for only two or
three minutes until the potatoes are well coated.
 Spanakopita
Ingredients:
 1 1/2 lb. spinach, tough stems removed,
coarsely chopped
 1 1/2 cups crumbled feta cheese
 1/2 cup grated kefalotiri, Parmigiano-
Reggiano or pecorino cheese
 4 eggs, lightly beaten
 2 Tbs. chopped fresh mint
 1/2 tsp. ground nutmeg
 Salt and freshly ground pepper, to taste
 1/2 lb. filo dough (20 sheets), thawed if frozen
 8 Tbs. (1 stick) unsalted butter, melted and cooled

Directions:
Heat a large fry pan over medium-high heat. Add the spinach with only the rinsing water clinging to the leaves, cover
and cook until wilted, about 1 minute. Drain well on paper towels, then squeeze out as much of the remaining liquid
as possible. Place in a large bowl and add the feta cheese, kefalotiri cheese, eggs, mint, and nutmeg. Stir well to
combine. Season with salt and pepper.

Preheat an oven to 375°F.

Lightly butter a baking sheet. Cut the stack of filo sheets lengthwise into 3 equal strips. Remove 1 strip and cover the
remaining filo with a slightly dampened kitchen towel to prevent it from drying out. Place the strip on a work surface
and brush lightly with melted butter. Place another strip on top. Brush the second strip lightly with melted butter. Place
a heaping teaspoonful of the filling about 1 inch in from the bottom of the strip. Fold the uncovered end over the filling
on the diagonal to form a triangular shape. Bring the bottom of the triangle up against the straight edge. Continue
folding in this manner until the tip of the strip is reached, forming a triangular pastry. Brush lightly with melted butter.
Place on the prepared baking sheet. Repeat with the remaining filo and filling.

Bake until golden, about 15 minutes. Remove from the oven and transfer to a platter. Serve immediately, warm or at
room temperature.

Makes 30 triangles; serves 6.

 SESAME CHICKEN POTSTICKERS
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 6 servings

INGREDIENTS

 1 pound ground chicken

 3 ounces shiitake mushrooms, diced
 2 cloves garlic, pressed
 2 green onions, thinly sliced
 2 tablespoons reduced sodium soy sauce
 1 tablespoon sesame oil
 1 tablespoon freshly grated ginger
 1 teaspoon rice vinegar
 1/4 teaspoon white pepper
 36 2-inch won ton wrappers
 2 tablespoons vegetable oil
 Soy sauce, for serving

INSTRUCTIONS

 In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger,
rice vinegar and white pepper.
 To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken
mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with
water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
 Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook
until golden and crisp, about 2-3 minutes per side.
 Serve immediately with soy sauce, if desired.

NOTES
To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to
freezer bags.
 PASTA WITH ZUCCHINI, WALNUTS AND HERBS (SERVES 2-4)
Serves: 2 to 4

INGREDIENTS
 2 cups - 8 oz. pasta - I used a small rigatoni shape
 1 veggie bouillon cube
 2 tbs olive oil
 3 cloves of garlic put through a garlic press
 A dash of red pepper flakes - to taste
 8 twists of black pepper from a pepper mill
 2 medium zucchinis - grated on a box grater
 ½ of a lemon - juiced
 ½ cup of grated parmesan cheese
 3 tbs of minced herbs - I used parsley and basil
 1 large handful of walnuts

INSTRUCTIONS
1. Bring a large pot of water to a boil.
2. As the water is coming to a boil, grate zucchini, peel and mince garlic, grate
parmesan cheese, mince herbs.
3. Add pasta to water with one bouillon cube. Cook according to package
instructions.
4. While pasta is cooking, add oil to a large sauté pan over medium high heat. Add
garlic, red pepper flakes and black pepper - sauté for 30 seconds - stirring so
garlic does not burn.
5. Add grated zucchini to the saute pan. Continue to cook over medium high heat,
stirring occasionally, for 5 minutes.
6. Scoop up 1 cup of the pasta water and hold to the side.
7. After cooking the zucchini for 5 minutes, add lemon juice and a few tbs of
reserved pasta water to zucchini mixture. Give the zucchini a stir and continue to
cook for 2 more minutes.
8. Add herbs and sprinkle ¼ cup of cheese onto zucchini mixture. Stir to combine.
9. When ready, drain pasta and add to zucchini mixture. Stir to combine. Add
walnuts and sprinkle remaining parmesan over the pasta and stir one last time. If
the dish is really dry, add a tbs or so of reserved pasta water.
10. Sprinkle with a little minced herbs and parmesan on top for before serving.
Fried Rice Recipe
Serves 2 | Prep Time: 15 Minutes | Cook Time: 5 Minutes

Ingredients:

2 tablespoons oil
2 cloves garlic, minced
4 oz chicken breast, cut into cubes
4 oz shrimp, peeled, shelled and deveined
1 cup frozen mixed vegetables, thawed (use green beans, carrots, water chestnuts,
12 oz overnight rice
1 tablespoon fish sauce
1 tablespoon soy sauce
1/4 teaspoon oyster sauce
3 dashes white pepper
2 eggs, lightly beaten
Salt to taste

Method:

Heat up a wok or pan with two tablespoons of oil. Add the garlic and stir fry until aromatic, follow by
chicken, shrimp, and mixed vegetables. Stir fry until the chicken and shrimp are half cooked. Add in
the rice and stir well with the ingredients. Add the fish sauce, soy sauce, oyster sauce, white pepper
and continue to stir the fried rice for a couple of minutes.

Using the spatula, push the rice to the side of the wok and make a “well” in the middle of the fried
rice. Pour the beaten eggs in the “well.” Wait for 30 seconds and then cover the eggs with the fried
rice. Leave it for 30 seconds to 1 minute and continue to stir-fry so the eggs form into small pieces
and mix well with the fried rice. Add in salt to taste and do some quick stirs, dish out and serve hot.
 Tagliatelle with Smoked Ham and Peas (Serves 4)

Ingredients
1 lb tagliatelle pasta

3 tablespoons extra virgin olive oil

1 medium onion, chopped

4 garlic cloves, minced

2 tablespoons butter

5 oz thick-sliced smoked ham, trimmed of excess fat, cut into ½-inch cubes

1 cup cooked fresh or frozen peas

Salt and freshly ground pepper, to taste

Method

 Bring a large pot of lightly salted water to a boil. Add pasta and cook according to
package directions.

 Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook,
stirring occasionally, until onions start to turn translucent, about five minutes. Add
garlic and cook on e minute more. Add the butter, ham and peas and cook, stirring
occasionally, until heated through, about 3 minutes more. Reduce the heat to very
low to keep warm.

 Drain the pasta, reserving 1 cup of the pasta cooking water. Return the pasta to the
pot. Add the sauce and the salt and pepper. Toss the pasta, adding enough of the
pasta water to make a light sauce. Serve hot.
 Epic Rosti Breakfast Muffins with Cheeky Chutney!
Print
Ingredients
For the chutney:
 small drizzle of olive oil
 1 small red onion, finely sliced
 pinch of salt
 1 14oz (400g) can chopped tomatoes
 ⅓ cup brown sugar
 ⅓ cup apple cider vinegar (substitute other vinegars for a new flavour)
 1 clove garlic, flattened
 pinch of allspice (optional)

For two sandwiches:

 1 potato
 oil
 2 english muffins
 4 rashers bacon
 2 eggs

Instructions
1. Place the olive oil and onion into a deep sided saucepan over a medium-high flame. Add a pinch
of salt, stir to break up the onions, and then place the lid on to sweat for about 2 minutes, just
until the onion is soft and almost translucent.
2. Add the remaining chutney ingredients to the pan, and leave with the lid off to reduce down to
your desired consistency. For a chunky-chutney texture, mine usually takes 15-20 minutes over a
high heat. When the chutney is ready, it can be stored in the fridge for 3 days, longer if kept in a
sterile jar.
3. To make the rostis, stab the potato a few times, and then place in the microwave on high for 1
minute. Remove from the microwave carefully, and then grate the potato on the wide holes of a
grater, while still hot. This process activates the starch in the potato, making it hold together
better in the pan.
4. Heat a thin layer of oil in a non-stick frying pan, and form the grated potato into two piles,
placing each pile carefully into the pan. Press down on the piles of grated potato, to make two
flat rostis. Cook until golden brown on each side (about 1-2 minutes per side).
5. When the rostis are cooked, set them onto a cake rack to drain and keep crisp, while you cook
the bacon and eggs in the same pan to your desired level of crispiness and runniness.
6. Lightly toast the english muffins.
7. To assemble, slather the muffins with chutney, layer on the rostis, bacon and eggs, then quickly
devour them! Or wrap them up and take them on the road...
 Cold Peanut Sesame Noodles
Yield: 4-6 servings

Ingredients

 1 lb soba, rice or other thin noodles- cooked, and cooled

 1/2 cup creamy peanut butter
 3 tablespoons soy sauce
 3 tablespoons Sriracha or 1 tablespoon Szechwan chili paste*
 3 tablespoons rice vinegar
 1 tablespoon sesame oil
 1 tablespoon grated peeled ginger
 1 green onion

Instructions

1. Thinly slice the green onion, separating the white and green parts. Set aside.
2. In a large bowl whisk together the peanut butter, soy sauce, Sriracha, vinegar, and sesame oil.
3. Add the noodles and toss to combine. Stir in the cucumber, red pepper and the white parts of the onion.
Toss thoroughly until the noodles are evenly coated. Garnish with the green parts of the onion.
4. Chill before serving. Noodles will last up to a week in the fridge.
 Oven Risotto With Kale Pesto

Ingredients
SERVINGS: 4

 ½ cup walnuts, coarsely chopped, divided

 4 tablespoons olive oil, divided
 1 medium onion, finely chopped
 1 cup arborio rice
 Kosher salt and freshly ground black pepper
 ½ cup dry white wine
 1 small garlic clove
 1 cup (packed) fresh parsley leaves
 3 tablespoons chopped fresh chives
 2 cups torn Tuscan kale leaves, divided
 2 tablespoons unsalted butter
 3 ounces Parmesan, finely grated (about 2 cups)

 Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally,
until golden brown, 8–10 minutes. Let cool.
 Meanwhile, heat 2 Tbsp. oil in a large ovenproof saucepan over medium heat. Add
onion and cook, stirring often, until softened and translucent, 5–8 minutes. Stir in rice;
season with salt and pepper. Cook, stirring, until some grains are translucent, about 5
minutes.
 Add wine, bring to a simmer, and cook until pan is almost dry, about 3 minutes. Add 2
cups very hot water; season with salt and pepper. Bring to a simmer, cover, and bake in
oven until liquid is mostly absorbed but rice is still starchy in the center, 15–18 minutes
(it should be undercooked).
 Meanwhile, pulse garlic and half of toasted walnuts in a food processor until very finely
ground. Add parsley, chives, half of kale, remaining 2 Tbsp. oil, and ¼ cup cold water;
process until smooth; season pesto with salt and pepper.
 Set saucepan over medium heat. Add ¾ cup very hot water and cook rice, stirring
constantly, until it is tender but still has some bite and sauce is creamy, about 3
minutes. Stir in pesto, butter, three-quarters of Parmesan, and remaining kale. Adjust
consistency with water, if needed; season with salt and pepper. Serve topped with
remaining walnuts and cheese