Serves 2

Ingredients

2 x 7 oz [200 g] chicken breasts
Sea salt and freshly ground black pepper
Vegetable oil, for grilling
5 oz [150 g] snow peas (mange-tout), trimmed
½ cup [125 ml] fresh coriander leaves
¼ cup [60 ml] fresh basil leaves
1 long red chili, seeded and chopped

For the dressing
1 tbsp [15 ml] lime juice
1 tbsp [15 ml] fish sauce
2 tsp [10 ml] brown sugar

For the noodles
6 oz [170 g] dried egg noodles
2 green onions, sliced
2 tbsp [30 ml] soy sauce
1 tbsp [15 ml] sesame oil
1 tbsp [15 ml] peanut or vegetable oil

To serve
Chopped peanuts
Fresh limes

Method

Heat a grill pan over medium-high heat. Brush vegetable oil over the chicken breasts, then sprinkle with sea salt and freshly ground black pepper. Grill the chicken breasts for 3 to 4 minutes on each side or until cooked through. Let the chicken breasts cool on a plate while you make the salad.

Place the snow peas in a heat-proof bowl with a slash of water. Cover with plastic wrap and steam in the microwave for 1 minute. Rinse under cold running water, dry with a clean kitchen towel or paper towels. To make the dressing, whick the lime juice, fish sauce and sugar until combined. Slice the chicken breasts diagonally and place in a large bowl. Add the snow peas, fresh coriander, fresh basil and chopped red chili. Toss with the dressing and reserve.

Bring a large pot of water to the boil and cook the egg noodles until al dente. Drain the noodles and put back into the pot. In a small bowl, mix the green onions, soy sauces, as well as the sesame and peanut oils. Pour over the warm noodles and toss well.

Divide the noodle between two serving bowls, then top with the chicken salad. Sprinkle with chopped peanuts and freshly squeezed lime juice.

Recipe Credit: Inspired by two recipes from Donna Hay’s 10-Minute Meals.

Serves 4

Ingredients

3 tbsp [45 ml] olive oil
2 cloves garlic, minced
1 shallot, sliced
1 lb [454 g] Brussels sprouts, cleaned, ends trimmed, and quartered
6 oz [170 g] chorizo, thinly sliced
1 head radicchio (about 6 oz [170 g]), trimmed and sliced
Salt and freshly ground pepper, to taste
¼ cup [60 ml] vegetable or chicken broth, or water
1 tbsp [15 ml] balsamic vinegar

Method

Heat olive oil in a large sauté pan over over medium-high heat. Cook the shallot until it starts to soften, about 2 minutes. Add the sliced chorizo sausage and sauté 2 minutes or until browned and crisp. Add the garlic and cook 1 minute more.

Add the brussels sprouts and stir to mix all the ingredients together. Cook until the brussels sprouts begin to wilt, 2 to 3 minutes. Stir again, then add the radicchio and cook for 2 minutes. Stir in the 1/4 cup broth. Cover and cook 5 minutes more, stirring occasionally and adding a little more broth if the salad dries out. When the brussels sprouts are soft, remove from the heat. Season with salt and pepper and stir in the balsamic vinegar.

Serve as a side dish with chicken or fish, or piled on a slice of grilled bread and topped with parmigiano-reggiano shavings as an impromptu tartine.

Recipe Credit: Adapted from a recipe by the Williams-Sonoma Kitchen.

Serves 4

Ingredients

3¼ cups [700 ml] vegetable stock
2 tbsp [30 ml] olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 celery stalk, finely chopped
1 brunch kale, washed, stemmed and roughly chopped
2 x 19oz [2 x 540 ml] cans cannellini beans, drained and rinsed
¼ cup [60 ml] mascarpone cheese
½ cup [125 ml] parmigiano-reggiano cheese, freshly grated
1 lemon, juice (for recipe) and zest (to serve)
1 tsp [5 ml] dried thyme, or 2 tsp [10 ml] fresh thyme leaves

To serve (all optional)
Flaky sea salt
Red pepper flakes
Parmigiano-reggiano cheese
Best quality extra-virgin olive oil
Celery leaves, roughly chopped (optional)

Method

In a small pot over medium-high heat, bring the vegetable stock to a simmer, then keep hot over low heat.

In a large, heavy-bottomed skillet, heat the olive oil over medium heat. Add the onion, garlic, celery and dried thyme (if using fresh, add at the end) and cook slowly, without browning, for about 5 minutes (lower the heat if needed). Add 1 cup [250 ml] broth and simmer over medium-high heat, stirring until the liquid has almost completely evaporated. Add the chopped kale: at first, it’ll look like a mountain in the pan, but it will quickly wilt down. Cook for 3 minutes, stirring frequently. Add the cannellini beans and the rest of the broth. Simmer for about 8 minutes more, until the broth cooks down a little and the stew is loose and creamy. Remove from the heat. Stir in the mascarpone, parmigiano-reggiano, lemon juice and thyme.

To serve, divide into warm serving bowls. Drizzle with olive oil, then sprinkle with a little bit flaky sea salt, red pepper flakes and lemon zest. Grate a little more parmigiano-reggiano over each bowl, if desired, then finish with celery leaves for a bright green and fresh touch. Serve immediately.

Recipe Credit: Inspired by two recipes: the first from the Green Kitchen Stories iPad app, the second from A Sweet Spoonful.

Serves 2

Ingredients

4 cooked buckwheat or savory crêpes
1 tbsp [15 ml] olive oil
1 onion, diced
1 lb [454 g] asparagus spears, cut into 1-inch lengths
5 oz [140 g] smoked ham, diced
1 egg
¾ cup [180 ml] ricotta cheese, at room temperature
½ cup [125 ml] grated Gruyère or Emmenthal cheese
3 tbsp [45 ml] grated parmesan cheese
2 tbsp [30 ml] fresh flat-leaf parsley, minced
1 tsp [5 ml] fresh thyme leaves
Freshly ground black pepper

Method

Preheat the oven to 350°F [180°C]. In a medium skillet, heat the olive oil over medium heat. Add the onion and sauté until they begin to soften, about 3 minutes. Add the asparagus and a splash of water, stir, then cover and steam for 4 minutes. Crank up the heat to high, add the ham and sauté for a couple minutes more, until the vegetables and ham are golden in bits and the water is completely evaporated. Remove from the heat and let cool while you prepare the filling.

In a medium bowl, beat the egg and mix in the cheeses, parsley and thyme, and season with freshly ground black pepper. Mix in the ham and steamed vegetables.

Spoon about ½ cup [125 ml] of the filling in a ribbon down the center of each crêpe and roll to enclose. Arrange in a lightly greased baking dish and bake for 15 minutes, or until heated through. Serve immediately.

Recipe Credit: Based on a recipe by Lou Seibert Pappas, Crêpes: Sweet & Savory Recipes for the Home Cook

Makes 16 brownies

Ingredients

2/3 cup [160 ml] all-purpose flour
2 tbsp [30 ml] Dutch-processed cocoa powder
½ tsp [2.5 ml] salt
3 oz [85 g] bittersweet chocolate, chopped
3 oz [85 g] unsweetened chocolate, chopped
½ cup [125 ml] unsalted butter, cut into cubes (1 stick)
½ cup [125 ml] granulated sugar
½ cup [125 ml] light brown sugar, packed
2 large eggs, lightly beaten
½ tsp [2.5 ml] vanilla extract
½ tsp [2.5 ml] almond extract
¼ cup [60 ml] chopped almonds

For the marzipan layer
8 oz [226 g] almond paste
¼ cup [60 ml] heavy cream
1 tbsp [15 ml] agave or corn syrup

For the glaze
3 oz [85 g] bittersweet chocolate, chopped
2 tbsp [30 ml] unsalted butter, cut into cubes

Method

Preheat oven to 350°F [180°C]. Line the bottom and sides of an 8-by-8-inch (20-by-20-cm) baking pan with parchment paper. Sift together flour, cocoa and salt in a small bowl and set aside.

Melt chocolates and butter in a double-boiler over gently simmering water or in the microwave (low-heat setting). Stir until smooth, then remove from heat. Whisk in sugars and stir until dissolved and mixture has cooled slightly. Whisk in eggs, vanilla, and almond extract until just combined. Sprinkle flour mixture over and fold into chocolate mixture using a rubber spatula until just incorporated (do not overmix). Fold in chopped almonds. Pour into prepared pan. Bake for about 25 minutes or until just set and a toothpick inserted in the middle comes out clean. Let brownies cool completely.

Make the marzipan layer: Cut the almond paste log into small cubes. In a small saucepan over medium-low heat, warm the cream and syrup, then add the almond paste. Heat the mixture, using a rubber spatula to mash the almond paste cubes and help it mix in with the cream. Keep on working the mixture over low heat until the almond paste is completely dissolved. Once the marzipan mixture is ready, pour over the brownies layer and spread into a thin, even layer. Cover the baking pan with plastic wrap and refrigerate until cool and set.

Make the glaze: Gently melt the chocolate and butter together in a double-boiler over gently simmering water or in the microwave (low-heat setting). Stir until smooth. Pour over the marzipan layer, carefully spreading into a thin, even layer. Return to refrigerator and chill until set, at least 30 minutes or overnight.

To serve, remove the parchment paper and cut into 2-inch [5-cm] square. Serve at room temperature, or refrigerate in an airtight container for up to 5 days.

Recipe Credit: Adapted from Lindsey Landis, Love & Olive Oil

Serves 2

Ingredients

2½ tbsp [37 ml] extra-virgin olive oil
1 tbsp [15 ml] mayonnaise
1 tbsp [15 ml] freshly squeezed lemon juice
1 tbsp [15 ml] freshly squeezed orange juice
Sea salt and freshly ground black pepper

2 6-oz [170 g] skin-on salmon fillets
1 head Bibb lettuce, large leaves torn into bite-size pieces, small leaves left whole
1 Hass avocado, thinly sliced

To serve
1 tbsp [15 ml] toasted pine nuts
½ lemon

Method

In a large bowl, whisk 1½ tbsp [22 ml] of the olive oil with the mayonnaise, lemon juice and orange juice and season with salt and pepper. Reserve.

Pat the salmon fillets dry and season with salt and pepper. In a very large nonstick skillet, heat the remaining 1 tbsp [15 ml] of olive oil over mederately high heat until shimmering. Add the salmon skin side down and cook until crisp and golden, about 6 minutes. Turn and cook the fillets until just pink in the center, about 4 minutes longer. Transfer the salmon to plates.

Add the Bibb lettuce, avocadoes and pine nuts to the dressing and gently toss to coat. Mound the salad next to the salmon and serve with lemon and remaining dressing on the side.

Recipe Credit: Adapted from Food & Wine Magazine

Serves 6-8

Ingredients

2 lb [907 g] Yukon gold potatoes, peeled and cut into 3/4-in [2-cm] chunks
4 cups [1 L] chopped leeks, white and light green parts, thoroughly cleaned of all sand (about 4 leeks)
¼ cup [60 ml] extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 cups [750 ml] baby arugula, lightly packed
½ cup [125 ml] dry white wine
7 cups [1.6 L] chicken stock
¼ cup [60 ml] heavy cream
¼ cup [60 ml] freshly grated Parmesan, plus extra for garnish
Crispy shallots (recipe follows – optional)

For the crispy shallots
1½ cups [375 ml] vegetable oil
3 tbsp [45 ml] unsalted butter
5 to 6 shallots, peeled and sliced into thin rings

Method

Preheat the oven to 400°F [200°C].

Combine the potatoes and leeks on a baking sheet in a single layer. Add the olive oil, 1 tsp [5 ml] salt, and ½ tsp [2.5 ml]pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and scrape roasted potatoes, leeks and arugula to a large pot set over medium heat. Add the white wine and chicken stock. Bring to a boil and simmer 5 minutes.

In batches, transfer the soup to a blender or a food processor, and puree the vegetables in batches until they’re all done. Transfer back to the pot, add the cream, 2 teaspoons salt, and 1 teaspoon pepper and check the seasoning.

When ready to serve, reheat the soup gently and whisk in ¼ cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.

To make the crispy shallots
Heat the oil and butter in a deep saucepan over medium-low heat until it reaches 220°F [105°C] on a candy thermometer.

Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260°F [125°C]. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Recipe Credit: Adapted from Ina Garten, Barefoot Contessa Back to Basics

Serves 4

Ingredients

For the sauce
3 tbsp [45 ml] tahini
1 tbsp [15 ml] white miso
2½ tbsp [37 ml] water
1 small garlic clove
½ tsp [2.5 ml] Japanese soy sauce
½ tbsp [7.5 ml] honey
½ tbsp [7.5 ml] rice vinegar
1½ tbsp [22 ml] mirin
Pinch of salt

For the salad
4 oz [115 g] firm tofu, cut into small cubes
1 tsp [5 ml] peanut oil
Salt and freshly ground pepper

3 cups [750 ml] broccoli, cut into florets (with long stalks)
¾ cup [180 ml] green beans, halved lengthwise
2 cups [500 ml] snow peas
1 tbsp [15 ml] peanut oil
½ cup [125 ml] fresh cilantro leaves
3 tbsp [45 ml] toasted black and white sesame seeds

Method

To make the sauce: whisk together all the ingredients in a bowl. The sauce should be smooth and thick with a pourable consistency, so adjust the amount of water as necessary. Taste and add more salt, if needed. Reserve.

Heat 1 tsp [5 ml] vegetable oil in a medium skillet over high heat. Fry the tofu until golden on all sides. Season with salt and pepper and let cool.

Bring a medium pan of unsalted water to the boil. Blanch the green beans 3 to 5 minutes, or until just tender but still crunchy. Lift into a colander (keep the water boiling) and refresh under running cold water; drain and dry well with a tea towel. In the same boiling water, blanch the snow peas for 2 minutes; refresh, drain and dry. Repeat the process with the broccoli, blanching it for 2 minutes.

Mix all the vegetables and the tofu together with the oil in a large bowl. Pour enough dressing to coat all the vegetables and tofu generously. Stir in the cilantro leaves and sesame seeds and serve.

Note: Instead of tofu, you can use grilled shrimp or chicken.

Recipe Credit: Adapted from Yotam Ottolenghi, Plenty

Serves 4 as a meal

Ingredients

1 14-oz [400 g] package extra-firm tofu
2 tbsp [30 ml] low sodium soy sauce
2 tsp [10 ml] toasted sesame oil

2 Thai chiles, seeded and finely chopped
3 stalks fresh lemongrass, chopped
4 cloves garlic
1 large shallot
¼ cup [60 ml] fresh ginger, chopped
½ cup [125 ml] water

1 tbsp [15 ml] vegetable oil
2½ cups [625 ml] coconut milk (about a can and a half)
1 tbsp [15 ml] brown sugar
1 tbsp [15 ml] low sodium soy sauce
2 tbsp [45 ml] fish sauce
Zest of 2 limes, very finely grated
1 cup [250 ml] water

Juice of 1 lime
Salt and pepper
2 cups [500 ml] roughly chopped shiitake mushrooms (or any other mushroom you like)
9 oz [255 g] uncooked soba noodles
Fresh coriander, to serve

Method

Wrap the tofu in a few paper towels and set it on a plate to drain with another plate on top. Leave it for an hour or up to six. Preheat the oven to 400°F [200°C]. Cut the tofu in ¾-inch [2-cm] cubes, spread them on a baking sheet lined with parchment paper, drizzle with the soy sauce and sesame oil and bake for 25 minutes, shaking the tofu around once in a while so it’s golden and crispy all over.

In a blender or a food processor, combine the chiles, lemongrass, garlic, ginger, shallot and water and puree until smooth.

In a large saucepan, heat the vegetable oil. Add the lemongrass puree and cook over high heat, stirring, until most of the water has evaporated and the mixture is fragrant, about 2 minutes. Lower the heat to medium and whisk in the coconut milk, sugar, soy sauce, fish sauce, lime zest and a cup of water. Simmer over low heat for 15 minutes.

While the broth simmers, cook the soba noodles. Once cooked, drain and reserve. Add the mushrooms to the broth, along with the lime juice. Season with salt and pepper and more chile if you like it even hotter, and simmer again for 5 minutes.

To serve, divide the noodles and tofu between your serving bowls, and ladle the broth on top. Garnish with fresh coriander.

Recipe Credit: Adapted from Harold Dieterle, via Food & Wine Magazine and Sprouted Kitchen.

Serves 4-5

Ingredients

1 1/3 cups [330 ml] rice or pastry flour
1 egg
½ tsp [2.5 ml] salt
1 tsp [5 ml] turmeric
1¾ cups [430 ml] canned coconut milk
Vegetable oil

For the sauce
2½ tbsp [38 ml] lime juice
1½ tbsp [23 ml] toasted sesame oil
1 tbsp [15 ml] brown sugar
1 tbsp [15 ml] rice wine vinegar
1 tbsp [15 ml] sweet soy sauce (kecap manis)
2 tsp [10 ml] grated fresh ginger
1 fresh red Thai chile, finely chopped
½ tsp [2.5 ml] salt

For the filling
1 large carrot, julienned
½ daikon radish, julienned
4 green onions, sliced
1 fresh red Thai chile, finely chopped
1 cup [250 ml] snow peas, sliced thinly on the diagonal
½ cup [125 ml] loosely packed Thai basil leaves
¼ cup [60 ml] loosely packed mint leaves
1 cup [250 ml] bean sprouts, thoroughly washed
1 cup [250 ml] enoki mushrooms

Method

Whisk the rice (or pastry) flour, salt and turmeric in a large bowl. In a separate bowl, whisk the egg with the coconut milk. Slowly add the coconut milk mixture to the dry ingredients, whisking well to avoid lumps. You want to get a thinnish pancake batter with the consistency of light cream. Add more coconut milk or water to get there, if necessary. Set aside to rest.

To make the sauce: whisk together all the ingredients, adjusting the amount of chile to your liking. Reserve.
To make the filling: Delicately mix all the ingredients together in a large bowl. Reserve.

When ready to make the pancakes, heat a large nonstick frying pan (about 9” [23 cm] in diameter) on medium heat. Add a little bit of vegetable oil. Pour in about one-quarter of the batter and swirl around to coat the bottom of the pan. Once the underside is golden brown, turn the pancake over and cook the other side. Remove from the pan and keep warm while you make the other pancakes.

To serve, place a warm pancake on each serving plate and pile vegetables and herbs over one half of it. Drizzle the vegetables with some sauce and fold one half of it. Spoon more sauce on top and serve, with any remaining sauce on the side.

Note: If desired, add a protein, such as sauteed shrimp or tofu, or grilled chicken, to the vegetable filling.

Recipe Credit: Adapted from Yotam Ottolenghi, Plenty