Italian Melt

 Ingredients:

pitted italian olives, chopped
banana pepper, chopped
oragano
1 small clove garlic, minced
zest and juice of 1 small lemon
1 teaspoon red wine vinegar
1 tablespoon olive oil
ciabatta loaf, cut in half horizontally
basil leaves
salami, pepperoni, and prosciutto
provolone and mozzarella
red or orange bell pepper, roasted and cut into quarters
arugula

Toss the olives and banana peppers with oregano, garlic, lemon, vinegar, and olive oil. Set aside.

Toast the ciabatta and melt the cheese on top of it. Layer all the remaining ingredients and slice the sandwich.

Bird Dog Sandwiches

 Ingredients:

chicken tenders
red onion, thinly sliced
roma tomato, sliced
romaine lettuce, shredded
cheese (optional)
hot dog buns
creme fraiche
tomato paste
cayenne pepper
black pepper
chives
garlic
celery salt
onion powder
smoked paprika

Cook the chicken tenders. While they are cooking, combine the sauce ingredients and set aside. 

Assemble the sandwiches by spreading the sauce on one side of a toasted bun. Layer the remaining ingredients.

Loaded Sweet Potato

 Ingredients:

2 sweet potatoes
quinoa
a large bunch of cilantro, finely chopped
1/2 small red onion, chopped
a handful of cherry tomatoes, quartered
juice of 1 lime
salt, to taste
cayenne pepper, to taste
black beans
3 tablespoons passata
sour cream
cilantro cress

Poke holes in the sweet potatoes and bake wrapped in foil until they are tender.

Cook the quinoa and set aside.

Toss cilantro with the red onion, tomatoes, lime juice, and quinoa. Season with salt and cayenne pepper.

Heat the black beans.

Slit the sweet potatoes open and spread the passata on each side of the potato. Top with the black beans, followed by the cilantro salad, and garnish with the sour cream and cilantro cress.

Kataifi Cookies

 Ingredients:

125g kataifi
1/4 cup butter
180g chocolate
pistachio, toasted and chopped

While the kataifi is frozen, break it into small pieces. 

Heat the butter and toast the kataifi until golden brown. Set aside to cool.

Temper the chocolate and stir into the kataifi.

Use an ice cream scoop to divide into 8 equal balls and flatten them onto a sheet of parchment.

When they are partially set, dip one end into the pistachio. Alternately, sprinkle one side of them with the pistachio. 

Allow to fully cool in refrigerator before peeling of the paper. Store in a sealed container.

Avocado Mango Tofu Bowl

 Ingredients:

1 block tofu, cut into cubes
2 tablespoons cornstarch
1 tablespoon soy sauce
2 tablespoons rice syrup
1 tablespoon chili oil
sweet chili sauce
sesame oil

1 large ripe mango, diced
1/2 small red onion, chopped
a handful of cilantro, chopped
juice of 1 lime
1/2 birds eye chili, minced
salt, to taste

1 inch ginger, minced
1 clove garlic, minced
juice of 1 lime
2 teaspoons rice syrup
1 teaspoon sesame oil
salt, to taste

cooked brown jasmine or short grain rice
1 avocado, diced or sliced
1 cucumber, roughly diced
2 cups edamame
radish, quartered
black sesame seeds, toasted

Toss the tofu with cornstarch followed by the soy sauce, rice syrup, and chili oil, and roast until golden. Toss with the sweet chili sauce and sesame oil.

Toss the mango salsa ingredients together.

Prepare the dressing ingredients in a small jar.

Arrange bowl by placing rice in the center and arranging tofu, salsa, and remaining ingredients around it. Sprinkle with sesame seeds and drizzle with the dressing.

Kung Pao Tofu

 Ingredients:

tofu, cut into cubes
white pepper
cornstarch
sesame oil

1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon black vinegar
1 tablespoon rice syrup
2 inches ginger, minced
2 cloves garlic, minced
2 green onions, chopped
4 dried chiles
sichuan peppercorns

2 tablespoons peanuts
shirt grain brown rice

Toss tofu with white pepper, cornstarch, and sesame oil and fry until golden brown.

In a wok, combine sauce ingredients until they simmer and add the tofu and peanuts. Toss to combine.

Serve with rice.

Creamy Lemon Zucchini and Butterbeans

 Ingredients:

2 cloves garlic, minced
2 green onions, chopped
1 tablespoon oil
1 large yellow zucchini, cut into half moons
1/2 teaspoon red pepper flakes
2 cups butterbeans
1/2 cup soy cream
zest and juice of 1 small lemon
1 tablespoon nutritional yeast
baby spinach
salt, to taste
crusty bread

Cook garlic and white parts of the green onion in the oil and add the zucchini and pepper flakes. Cook until the zucchini is seared and add the beans, cream, lemon, and nutritional yeast.

Bring to a simmer and remove from heat. Add the spinach, remaining green onions, and season with salt.

Serve with bread.