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. 

Summer Ceviche

 Ingredients:

1 cup fresh lima beans
zest and juice of 1 lime
3 tablespoons olive oil
salt, to taste
1 green onion, chopped
1 jalapeno, thinly sliced
1 shallot, thinly sliced
kernels from 1 ear of corn
1 nectarine, cut into wedges
1 cucumber, quartered
1 avocado, diced
1 orange bell pepper, finely julienned
heirloom cherry tomatoes, halved
cilantro, chopped

Toss all ingredients and serve chilled.

Pkhali

 Ingredients:

50 grams baby spinach
1 cup walnuts, toasted
1 small clove garlic
a few leaves of cilantro
a handful of parsley
1/4 teaspoon paprika
1/4 teaspoon fenugreek powder
1 tablespoon red wine vinegar
1 tablespoon olive oil
salt and black pepper, to taste

1/4 small onion, chopped
pomegranate seeds

Steam the spinach and squeeze the liquid out. Transfer to food processor with remaining ingredients. Process until it reaches a doughy consistency. Stir in the onion.

 Roll them into golf ball sized balls. Flatten the top so it is concave and top with pomegranate. Serve with bread.

Pomelo Salad

 Ingredients:

1 pomelo, shredded into small chunks
3 tablespoons fresh coconut, finely shredded
3 tablespoons peanuts, chopped
1 large shallot, thinly sliced
1 lime leaf, thinly sliced
1 lemongrass, finely minced
a handful of mint leaves
a few leaves of cilantro, roughly chopped

1 birds eye chili, seeded and thinly sliced
juice of a lime
1 teaspoon vegan fish sauce
1 teaspoon agave

Combine salad ingredients and dressing ingredients separately and toss together before serving.

Sesame Water Chestnut Salad

 Ingredients:

1 cup water chestnuts, sliced and quartered
1 cup snap peas, halved
1 cup cucumber, sliced
1 carrot, cut into matchsticks
1 red bell pepper, diced
1 green onion, chopped
a handful of cilantro, chopped
woodear mushrooms, sliced (optional)

2 tablespoons soy sauce
3 tablespoons rice vinegar
sesame oil
garlic powder
ginger powder
3 tablespoons agave
juice from 1 lime
black sesame seeds

Combine salad ingredients and dressing ingredients. Toss them together before serving. Optionally, top with fried wonton.

Broccoli and Zatar Soup

 Ingredients:

1 tablespoon oil
1 onion, roughly chopped
2 cloves garlic, chopped
a pinch of cumin
a pinch of coriander
1 small yukon gold potato, peeled and diced
1 large head of broccoli
vegetable stock
salt and black pepper
a handful of fresh zatar

tahini sauce
pine nuts, toasted
parsley, chopped
zatar seasoning

Cook the onion and garlic in the oil and add the seasonings then potato and broccoli along with the stock. Simmer until cooked through. Season with salt and pepper.

Transfer to a blender with the zatar and blend until smooth. 

Ladle into bowls and drizzle with the tahini sauce. Sprinkle the rest of the garnishes over it.

BLT Pasta Salad

 Ingredients:

bow tie, bell, or shell pasta, cooked to al dente
romaine lettuce, shredded
tomato, diced
bacon, cut into small pieces
ranch dressing
barbecue sauce
black pepper

Toss salad ingredients with the dressing ingredients and serve chilled.

Sulu Kofte

 Ingredients:

1 tablespoon butter
1 onion, finely chopped
1 teaspoon paprika
vegetable stock
2 roma tomatoes, diced
passata
a small handful of rice
1-1/2 cup chickpeas
meatballs
salt and black pepper, to taste
juice of 1/2 lemon
dried mint

Cook onion in the oil. Add the paprika and stir until fragrant. Add stock, tomatoes, and rice. Bring to a simmer and add chickpeas, meatballs, and salt and pepper. Cover and simmer until meatballs are cooked through. Remove from heat and stir in lemon and mint.

Peanut Chili Oil Cucumber Salad

 Ingredients:

mini persian cucumbers, cut into wedges
1/4 cup cilantro, chopped
1/4 cup roasted peanuts
1 tablespoon sesame seeds, toasted

3 tablespoons peanut butter
1 tablespoon soy sauce
juice of 1 lime
1 teaspoon agave
garlic powder

chili sesame oil

Toss the salad ingredients in a bowl and combine dressing ingredients. Toss them together before serving and drizzle with chili sesame oil.

Pide

 Ingredients:

1 tablespoon oil
1 onion, chopped
1 red chili pepper, minced
1 red bell pepper, minced
1 green bell pepper, minced
1 clove garlic, minced
red pepper paste
tomato paste
1 teaspoon paprika
1 teaspoon cumin
salt, to taste
ground "beef"
a large handful of parsley, chopped
2 tablespoons mint, chopped
pizza dough
lemon wedges

In a skillet, cook onion, peppers, and garlic in the oil and add the pastes and seasonings. When all the liquid is evaporated, add the ground beef. Remove from heat and stir in parsley and mint.

Roll out dough into oval shapes and press the mixture into the dough. Fold over the edges and bake at 400 until golden.

Cut into slices, horizontally, and serve with lemon wedges.

Tomatillo and Poblano White Bean Stew

 Ingredients:

1 onion, chopped
1 jalapeno, minced
1 poblano pepper, chopped
1 cup tomatillos, chopped
1 teaspoon cumin
1/2 teaspoon mexican seasoning
1/2 teaspoon mexican oregano
1-1/2 cup beans
zest and juice of 1 lime
cilantro
salt, to taste

Cook onion, jalapeno, and poblano pepper in some oil and transfer to a blender or food processor with the tomatillos. Pulse a few times until chunky and return to pan. Add seasonings and cook until liquid is reduced. 
Add the beans and half the cilantro and cook until beans are tender. Remove from heat and stir in lime, cilantro, and salt.
Serve with rice or tortillas.

Rosewater Tea Cookies

 Ingredients:

3 ounces butter
3/4 cup powdered sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 tablespoon rosewater
1 egg replacer
3/4 cup AP flour
1/4 cup almond meal

Cream butter and sugar and add salt, vanilla, and rosewater. Then add the egg replacer, flour, and almond meal.

Roll dough into small balls and freeze. 

Before baking, roll each ball into more powdered sugar and place on baking tray. Optionally, top with chopped almonds.

Bake 12-15 minutes, until golden.

Passion Fruit Iced Tea

 Ingredients:

passion fruit
agave
grapefruit
calamansi or lime
jasmine green tea
mint

Combine passion fruit with agave in a glass. Stir some grapefruit and lime juice into tea and add a few slices into the cup. Add ice. Pour tea on top and garnish with mint.

Coconut Kulukki

 Ingredients:

2 cups fresh coconut water
1/4 teaspoon salt
2 teaspoons coconut sugar
1 green chili, slit
juice of 1/2 a lemon
ice
3 tablespoons basil seed, soaked

Combine all ingredients and shake or stir before serving.

Mexican Coleslaw

 Ingredients:

coleslaw mix
1 small red bell pepper, finely chopped
1/2 cup black beans
1 ear corn
1/2 cup cilantro, finely chopped
1 jalapeno, minced
mexican style seasoning, to taste
sour cream
lime juice
salt

Toss coleslaw ingredients together.

Stir sour cream with lime juice and salt, adding water to reach runny consistency and toss with the slaw.

Saffron Cookies

 Ingredients:

1 tablespoon milk, heated
a pinch of saffron strands, crushed
1/2 cup flour
3 tablespoons butter
1/4 cup powdered sugar
1/2 teaspoon cardamom
a pinch of salt
chopped almonds

Steep the saffron in the milk. Set aside.

Combine flour with butter and sugar. Add the cardamom, salt, and saffron milk. Roll into balls and refrigerate or freeze. Flatten the cookies onto a baking sheet and sprinkle with the almonds.

Bake for 15-20 minutes at 350.

Chochoyote Soup

 Ingredients:

1 cup masa harina
1 teaspoon salt
1 tablespoon oil
1 teaspoon ancho chili powder
1/2 cup water

1 teaspoon oil
1 small onion, finely chopped
1 jalapeno, minced
1 clove garlic, minced
1 teaspoon cumin
1 teaspoon oregano
6 large tomatillos, diced
vegetable stock
cilantro
salt, to taste
lime (optional)

Combine the chochoyote ingredients, cover, and set aside for 30 minutes, divide into small balls and shape into concave bowls.

Cook onion and jalapeno in oil. Add the garlic, cumin and oregano. Stir in the tomatillos and stock followed by the cilantro. When the tomatillos are wilted, blend the mixture and return to saucepan. Season with salt as needed. Drop the chochoyotes into the soup. They are cooked when they float. 

Garnish with cilantro and lime juice of desired.

South African Apricot Curry

 Ingredients:

1 tablespoon oil
1 onion, thinly sliced
2 cloves garlic, minced
1 pint mushrooms, sliced
1 green bell pepper, chopped (optional)
2 tablespoons curry powder
2 tablespoons flour
2 tablespoons brown sugar
1 tablespoon black pepper
1/2 cup apricot jam
2 tablespoons apple cider vinegar
1 teaspoon mustard seed, crushed
1-1/2 cup stock
chicken chunks

Cook the onions and garlic in the oil and add the mushrooms. When most of the liquid is evaporated, add the curry powder and flour and stir for a minute and add the brown sugar, black pepper, jam, vinegar, and mustard. Stir well and when it simmers add the stock and chicken chunks. Season with salt.

Serve with rice.

Butternut Squash Risotto

 Ingredients:

1/2 lb butternut squash, diced
4 cups stock
1 stalk celery, chopped
1/2 onion, chopped
2 cloves garlic, minced
1/4 teaspoon thyme
1 cup arborio
1 tablespoon oil
salt, to taste
black pepper, to taste
1/2 lb mixed wild mushrooms
1/4 parmesan shreds

Steam or boil the squash and mash. Set aside.

Roast the mushrooms and set aside.

Cook the celery and onion in some oil. Add the garlic and thyme. When it is aromatic, add the rice and stock. Cover and allow to cook for a few minutes. Stir in the squash and season with salt and pepper. Cover and cook until rice is tender.  Stir in parmesan and mushrooms or serve them on top.

Vardabit

 Ingredients:

pide, diced and allowed to dry
1/2 cup tahini
1/3 cup aquafaba
1 teaspoon yogurt
1 tablespoon lemon juice
1/2 teaspoon cumin
2 cloves garlic, minced
salt, to taste
1-1/4 cup white beans
2 tablespoons olive oil
isot pepper
parsley, chopped

Toss the pide with some oil and toast it. Set aside.

Combine tahini, aquafaba, yogurt, lemon, cumin, garlic, and salt. 

Mash a few spoonfuls of the beans and add them along with the rest of the beans to the tahini mixture.

Heat the olive oil and isot pepper to infuse flavor. Set aside.

Assemble by placing pide on a platter, topping with the bean mixture, and drizzle with the oil. Garnish with parsley.

Roasted Cauliflower in Coconut Tomato Sauce

 Ingredients:

1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon coriander
1/4 teaspoon cinnamon
1/4 teaspoon fenugreek
1/4 teaspoon fennel, crushed
1 head cauliflower, chopped
coconut oil
salt, to taste
2 shallots, chopped
2 inches ginger, minced
3 cloves garlic, minced
2 tomatoes, chopped
1/2 cup red lentils
passata
vegetable stock
1 cup coconut milk
juice of 1 large lime
cilantro, chopped
nigella seeds

Toss cauliflower with half the spice blend and the oil and roast. Set aside.

Cook shallots, ginger, and garlic in oil followed by the rest of the spice. Stir in the tomatoes. When they begin to wilt, add the lentils, passata and stock. Cook until lentils are soft.

Optionally, puree the mixture in a blender with the coconut milk and return to pan. Stir in the cauliflower and lime juice. Garnish with cilantro and nigella seeds.

Serve with roti or basmati rice.