Gochujang Noodles

 Ingredients:

rice noodles
1/2 white onion, thinly sliced
shiitake mushrooms and/or shimeji mushrooms
beef strips
2 cloves garlic, minced
1 inch ginger, minced
2 teaspoons tomato paste
2 tablespoons gochujang
1 tablespoon guchugaru
2 teaspoons rice syrup
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 tablespoons coconut cream
1 teaspoon boullion
1 teaspoon sesame oil
1 green onion, chopped

Cook the rice noodles and set aside.

Cook the onion in some oil and add the mushrooms and beef strips, followed by the ginger, garlic, and tomato paste.

Stir in the seasonings and allow to simmer. Toss in the noodles and sesame oil and stir until combined. Sprinkle with the green onion.

Halloumi Peach Skewers

 Ingredients:

1 clove garlic, minced
1 small lemon
olive oil
1 teaspoon oregano
2 peaches
a block of halloumi, scored and cut into cubes
sourdough bread, cut into cubes
parsley, chopped
slivered pistachio, toasted
honey

Combine garlic with zest and juice of the lemon. Add the oil and oregano. Season with salt and black pepper.

Cut the peaches into wedges, except for half of one. Grate it into the marinade. Combine the halloumi and peaches with the marinade.

Skewer the bread, peaches, and halloumi and grill. 

Sprinkle with parsley, pistachio, and honey before serving.

Halloumi Pie

 Ingredients:

pie pastry
halloumi, crumbled
1 shallot, minced
mint leaves, chopped
parsley, chopped
sesame seeds

Roll pie pastry into a rectangle and top with the cheese, shallot, and herbs. Press them in and fold the sides over to seal. Brush with oil and sprinkle with sesame seeds.

Bake at 350 until golden. Cut into slices.

Watermelon Shiso Salad

 Ingredients:

seedless watermelon, cut into bite sized cubes
cucumber, roughly chopped
daikon radish, julienne (optional)
green onion, sliced
cilantro, chopped
birds eye chili, seeded and thinly sliced
shiso leaves, thinly sliced into ribbons
black sesame seeds, toasted

ginger, minced
lime juice
agave
soy sauce
toasted sesame oil
salt

Toss the salad ingredients and combine with the dressing ingredients before serving.

Green Bean Salad

 Ingredients:

green beans, trimmed
green onion, chopped
chervil, roughly chopped
tarragon, roughly chopped
lemon zest
salt and black pepper, to taste
red bell pepper, roasted (charred) and cut into strips
garlic, thinly sliced
coriander seeds, toasted
cumin seeds, toasted
capers
olive oil

Combine all ingredients and serve at room temperature.

French Potage

 Ingredients:

1 tablespoon oil
1 leek, roughly chopped
1 clove garlic, chopped
1 carrot, chopped
1 small potato, peeled and diced
1 small turnip, peeled and diced
1 large stalk celery, chopped
1 small zucchini, diced
1 tomato, chopped
1 bay leaf
thyme
salt and black pepper, to taste

Cook leek and garlic in the oil. Add carrot and cook until leeks are slightly caramelized. Add the remaining vegetables and herbs. Add water until the vegetables are covered and simmer until all the vegetables are tender, adding more water as needed.

Transfer to a blender and puree until smooth. Ladle into bowls and garnish with chervil or creme fraiche. 

Earl Grey Lavender and Blueberry Bread

 Ingredients:

3/4 cup milk
2 teaspoons earl grey tea

1/3 cup yogurt
1/2 cup sugar
1/4 cup oil
1 teaspoon vanilla
2 teaspoons lavender extract

1-1/2 cup cake flour
1/4 teaspoon salt
1 teaspoon earl grey tea, ground
1 teaspoon lavender, ground

1 teaspoon apple cider vinegar
1 heaping cup blueberries
1 teaspoon cornstarch

powdered sugar

In a saucepan, heat the milk and steep the tea. Set aside.

In a bowl, combine yogurt, sugar, oil, vanilla, and lavender. Add the milk reserving about two tablespoons of it. Add the dry ingredients. Then fold in vinegar and blueberries tossed with cornstarch. 

Transfer to a loaf pan and bake at 350 for 45 minutes.

Whisk the remaining milk with powdered sugar to make a glaze. When cake is cooled, drizzle with the glaze and garnish with more blueberries.