2 lemons, thinly sliced
1 large skin-on salmon fillet (about 3 lb / 1.4 kg)
Kosher salt
Freshly ground black pepper
2 cloves garlic, finely chopped
6 tbsp / 85 g unsalted butter, melted
2 tbsp / 30 ml honey
1 tsp dried oregano
1 tsp finely chopped fresh thyme

3/4 cup / 180 ml non-dairy milk
1 Tablespoon / 8 g potato starch
1/4 teaspoon cinnamon
pinch salt
5 slices bread
2 Tablespoons / 28 g vegan buttery spread

100 g whole flaxseeds
300 g / 10.5 oz gluten-free flour blend, plus more for shaping
4 heaped teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
2 tablespoons apple cider vinegar
4 tablespoons maple syrup
300 ml / 10 fl oz unsweetened almond milk
Unsweetened almond milk for brushing

2 lb / 900 g ground chuck
1/2 cup / 60 g crushed saltine crackers
1 large egg
2 tbsp Worcestershire sauce
2 tbsp milk
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper

60 g / 2 oz coconut oil
200 ml / 3/4 cup unsweetened almond milk
4 tablespoons lemon juice
2 tablespoons lemon zest
8 tablespoons / 120 ml maple syrup
1 teaspoon vanilla extract
Pinch salt
150 g / 5 oz ground almonds (almond meal)
150 g / 5 oz gluten-free flour blend

4 medium white or yellow onions, sliced
3 garlic cloves, minced
2 tsp fresh thyme leaves
2 tbsp coconut aminos (optional)
4 cups / 1 liter vegetable broth or water
1–2 bay leaves
1 1/2 tbsp arrowroot starch mixed with 3 tbsp water
1/2 cup raw cashews, soaked in hot water
1 tbsp arrowroot starch

1 cup / 240 ml ciabatta bread, finely torn
1/4 cup / 60 ml extra virgin olive oil
1 tablespoon lemon zest
salt and black pepper
chili flakes
1 pound / 450 g bucatini or other long-cut pasta
3 cups / 450 g cherry tomatoes
4 cloves garlic, smashed
2 small shallots, thinly sliced

2 cups / 320 g chopped onions
3 garlic cloves, minced
4 cups / 600 g diced butternut squash
1 tbsp chilli powder
1 tsp dried oregano
1.5 tsp ground cumin
1 tsp ground coriander
1/4 tsp smoked paprika
1/2 tsp cayenne pepper (optional)

1 medium yellow onion, diced
1 poblano pepper, diced
2 jalapeños, seeded and chopped
2 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
4 cups / 960 ml low-sodium vegetable broth
2–3 canned chipotle peppers in adobo, finely chopped
1 (28 oz / 794 g) can fire roasted diced tomatoes

2 scallions
2 tablespoons / 30 g ginger
1 small bunch cilantro
1 ½ tablespoons light soy sauce
1/8 teaspoon salt
1/8 teaspoon sugar
2 tablespoons / 30 ml hot water
10 oz / 280 g fillet of delicate white fish
2 tablespoons / 30 ml vegetable oil

1 tablespoon / 15 ml olive oil
1 bay leaf (optional)
1 teaspoon / 5 g cumin (jeera) seeds
1 medium onion, finely chopped
1 tablespoon / 15 g ginger and garlic, minced
1 cup / 240 ml tomato puree or crushed tomatoes
¼ teaspoon / 0.5 g turmeric powder
½ teaspoon / 1 g red chilli powder
1 teaspoon / 2 g coriander powder

1/3 cup / 80 ml peanut butter
1/3 cup / 80 ml soy sauce
1/4 cup / 60 ml warm water
2 tablespoons / 30 ml rice vinegar
2 tablespoons / 30 ml sesame oil
1–2 tablespoons / 13–25 g sugar
1 tablespoon chili garlic sauce
1/3 cup / 80 ml teriyaki sauce
1 lb / 450 g ground beef

500 g / 1 lb zucchini (2 medium, ~23 cm / 9" long)
1 tsp salt
1 large egg
2 green onions, halved then finely sliced
1/4 cup / 25 g parmesan, grated
1 garlic clove, large, minced
1/2 cup / 75 g flour
1/2 tsp baking powder
Pinch of pepper

3 large boneless, skinless chicken breasts (about 2 ¼ lb / 1 kg), sliced horizontally into 6 cutlets, patted dry
Kosher salt
Black pepper
¼ cup / 30 g all-purpose flour
3 tablespoons / 45 ml extra-virgin olive oil, plus more as needed
3 tablespoons / 45 g unsalted butter
3 garlic cloves, chopped
1 tablespoon tomato paste
½ teaspoon dried oregano

1 tbsp oil
400 g / 0.9 lb onion, sliced into 1 cm / ⅜" wide pieces
250 g / 0.6 lb potato, cut into 1.5 cm / ⅝" cubes
100 g / 3.5 oz carrot, sliced to 7 mm / ¼" thick pieces
800 ml / 1.7 pt water
½ packet of 230 g / 0.5 lb House Vermont Curry (Mild)
4 Chicken Cutlets, cut into 2.5 cm / 1" wide strips
4 tbsp fukujinzuke
4 cups cooked rice, hot

1 pint / 475 ml cherry or grape tomatoes
1 medium red onion, roughly chopped
5–7 cloves garlic
½ tsp red pepper flakes
1 package Boursin cheese (any variety)
4 tbsp / 60 ml extra virgin olive oil
salt and pepper to taste
8 oz / 225 g dry pasta
3–4 leaves fresh basil, torn (optional)

1 ¼ cups / 150 g all-purpose flour
⅔ cup / 70 g quick oats
¾ teaspoon baking soda
¾ teaspoon ground cinnamon
½ cup / 113 g unsalted butter, room temperature
¾ cup / 165 g packed dark brown sugar
¼ cup / 50 g granulated sugar
1 tablespoon molasses
½ teaspoon salt

1/2 cup / 40 g desiccated coconut
10 cm stick fresh lemon grass (20 g), chopped finely
1 tablespoon finely grated fresh ginger
4 cloves garlic, quartered
3 fresh long red chillies, chopped coarsely
1 medium brown onion (150 g), chopped coarsely
1 1/2 tablespoons olive oil
800 g beef chuck steak, cut into 5 cm pieces
2 teaspoons ground coriander

1 15-oz can (1 3/4 cups / 425 g) pumpkin puree
1/2 cup / 120 ml vegetable oil or melted butter (115 g)
3 large eggs
1 2/3 cups / 330 g granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
3/4 teaspoon ground cinnamon
Heaped 1/4 teaspoon fresh grated nutmeg

3/4 cup / 159 g light brown sugar or dark brown sugar, packed
2 tablespoons / 28 g apple juice, orange juice, milk, water, or boiled cider
1/2 cup / 99 g vegetable oil
2 large eggs
1 teaspoon King Arthur Pure Vanilla Extract
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
1 1/2 teaspoons ground cinnamon, optional

1 yellow onion, peeled
1 jalapeño, finely chopped
2 garlic cloves, finely grated
¼ cup / 15 g cilantro leaves, finely chopped
1 lb / 450 g ground beef
1 Tbsp paprika
1 tsp ground cumin
¼ tsp allspice
¼ tsp coriander

4 cloves garlic
1 onion
1 bunch parsley (approx. 2 cups packed)
1.5 lb / 680 g extra lean ground beef
1.5 tsp seven spice (middle eastern spice mix)
1 tsp cumin
1/2 tsp paprika
1/2 tsp black pepper
1.5 tsp salt

8 oz / 225 g farfalle pasta
1 tbsp olive oil
10 oz / 280 g button mushrooms, sliced
3 oz / 85 g sun-dried tomatoes, thinly sliced
6 oz / 170 g spinach, coarsely chopped
3–4 garlic cloves, minced
1 cup / 240 ml almond milk
1 tbsp flour
1/4 cup / 15 g minced parsley