Everyday Eats

Method

1. Heat the oven to 425°F. On a parchment-lined sheet pan, toss the sweet potatoes with the taco seasoning, salt, and oil. Bake 22 to 25 minutes, tossing halfway, until tender and browned.
2. Meanwhile, heat the oil in a large nonstick skillet over medium-high. Soften the onion with the taco seasoning, about 2 minutes. Add the chorizo in an even layer and let it brown undisturbed 4 to 5 minutes, then break it up and cook about 4 minutes more. Lift the meat out; keep the fat in the pan and turn off the heat.
3. Whisk the eggs, milk, salt, and pepper. Over medium-low heat, scramble slowly, pushing the eggs to the middle every so often, about 8 minutes — glossy and very soft. When they are almost done, melt in the cheese for 1 minute, then fold in the chives off the heat.
4. Warm the tortillas until pliable. Fill each with ⅓ cup chorizo, ⅓ cup potatoes, and a big scoop of eggs. Fold in the ends and roll tight. Serve warm with salsa.

Prep note: these are built for the freezer — wrap extras tightly and reheat for fast mornings or to stock a friend’s freezer.

Method

1. Heat the oven to 325°F. Bake the bacon on a parchment-lined sheet pan until just crisp, about 20 minutes. Drain on paper towels.
2. Whisk the eggs, yogurt, garlic, basil, salt, and pepper until slightly frothy. Mix in the sun-dried tomatoes, spinach, and feta.
3. Pour into a well-greased 9 × 13-inch quarter sheet pan or baking dish. Bake 22 to 25 minutes, until fully set. Cool completely, then cut into 8 squares.
4. Split the muffins. Stack each with an egg square and two bacon halves. Wrap each sandwich tightly in parchment or foil.
5. Fridge up to 3 days, freezer up to 1 month. Microwave 60 to 90 seconds from the fridge, 90 to 120 seconds from frozen.

Serving fresh for a crowd? Toast the split muffins on a sheet pan at 325°F for about 8 minutes first.

Method

1. Whisk the wet team: eggs, almond milk, vinegar, maple syrup, oil, and ¼ cup water.
2. In a second bowl, stir the almond flour, tapioca flour, protein powder, baking powder, and cinnamon, breaking up clumps.
3. Stir the wet into the dry in two additions until smooth. Fold in chocolate chips if using. Rest a few minutes so the batter thickens while the waffle iron heats to medium-low.
4. Spray the iron and cook per its instructions (a four-square iron takes about 1¼ cups of batter and 3 minutes).
5. Top with berries and syrup — or freeze the extras flat on a sheet pan, then bag them for up to 3 months. Reheat in the toaster, or 5 to 7 minutes at 350°F.

Method

1. Heat the oven to 425°F with a rack at the top. On a parchment-lined sheet pan, toss the potatoes, onion, peppers, bacon, oil, and all the seasonings. Spread in a single layer.
2. Bake about 35 minutes, tossing halfway, until the potatoes are crisp at the edges and the bacon is crisp.
3. Press six wells into the hash and crack an egg into each. Bake 5 to 6 minutes more — whites just set, yolks still runny.
4. Shower with chives and parsley. Plate an egg with hash around it, plus cheddar and avocado if you like.

Meal-prep note: portion into containers for up to 4 days; reheat at 375°F for 8 to 10 minutes. Not a reheated-egg fan? Bake only the hash and fry a fresh egg each morning.

Method

1. Whisk all the dressing ingredients in a large bowl.
2. Add the chicken, salami, peperoncini, vegetables, olives, and parsley. Fold until everything is coated.
3. Cover and chill at least 30 minutes so the flavors meld.
4. Serve over greens, in a wrap, or with crackers. Keeps 5 days in the fridge.

Method

1. Whisk the oil, spices, garlic, and lemon juice, then massage into the thighs. Marinate 15 minutes at room temperature — or up to 24 hours in the fridge, which is where the flavor really comes from.
2. Whisk the dressing; thin with 2 to 4 tbsp warm water until it pours like Caesar.
3. Sear the chicken in a hot skillet (cast iron is best) 4 to 5 minutes per side until cooked through. Rest 8 minutes, then slice thin.
4. Divide the salad among bowls, top with chicken, drizzle with tahini, and finish with the herbs. A scoop of rice turns it into a hearty bowl.

Grill option: medium-high, about 5 minutes per side, to 165°F.

Method

1. Break the tuna up with a fork so there are no big chunks.
2. Stir in everything else and season with salt and pepper.
3. Chill at least 1 hour before serving. Keeps 4 days in the fridge.

Method

1. Soften the shallot, garlic, ginger, and pepper flakes in the oil over medium heat, about 2 minutes.
2. Add the chicken, salt, pepper, and green onion whites. Cook, breaking the meat up, until done, 5 to 7 minutes.
3. Stir in the sesame oil, miso, sriracha, and coconut aminos until smooth.
4. Off the heat, stir in the mint, cilantro, and green onion tops.
5. Spoon over the lettuce, top with peanuts and extra herbs, and serve with lime. The chicken keeps 3 days; store it apart from the lettuce.

Miso note: miso is not always gluten-free — check for a certified GF label if it matters.

Method

1. Whisk the vinaigrette ingredients and set aside.
2. Cut the steak into a ½-inch dice and toss with the spices, salt, and pepper.
3. Sear in hot oil, in batches, letting it brown undisturbed about 4 minutes, then stirring 4 to 5 minutes more until cooked through with crisp edges.
4. Build the salads, top with the steak, and drizzle with vinaigrette. Chips on the side for scooping.

Method

1. Whisk the dressing until the sugar dissolves.
2. Toss the slaw vegetables and herbs in a big bowl — hold the dressing until serving so it stays crunchy.
3. Season the salmon. Sear skin side down in the two hot oils, undisturbed, about 4 minutes, then flip for 4 to 5 minutes more, until it flakes.
4. Dress and toss the slaw, divide among bowls, and top each with a fillet, nuts, and extra herbs.

Method

1. Whisk the garlic, yogurt, mayo, lemon juice, salt, and pepper. Whisk in ⅓ cup of the blue cheese and ½ cup of the chives, leaving a few clumps.
2. Start the bacon in a cold skillet and crisp over medium, about 4 minutes per side. Crumble it; wipe out the pan.
3. Pat the steaks dry, season, and sear in oil over medium-high: 3 to 4 minutes per side for medium-rare, 5 to 6 for more done. Rest, then slice against the grain.
4. Toss the romaine, red onion, tomatoes, green onions, and bacon with the dressing. Top with steak and the reserved blue cheese and chives.

Method

1. In a Dutch oven over medium, crisp the pancetta, about 5 minutes.
2. Add 1 tbsp of the sun-dried tomato oil, the tomatoes, onion, garlic, pepper flakes, salt, and pepper; cook about 4 minutes. Stir in the tomato paste.
3. Deglaze with the wine, scraping the bottom, until reduced by half, about 2 minutes.
4. Add the beans, broth, coconut milk, oregano, bay leaf, parmesan rind, and lemon zest. Boil, then cover and simmer gently about 20 minutes.
5. Fish out the bay leaf and rind. Stir in the spinach, lemon juice, and basil just until wilted; season. Serve topped with basil and parmesan.

Keeps 3 to 4 days in the fridge or 3 months frozen (garnishes separate). Reheat gently with a splash of broth.

Method

1. Soften the onion, celery, and carrot in oil over medium heat, about 6 minutes.
2. Brown the ground beef, breaking it up, about 7 minutes; drain the excess fat.
3. Stir in the garlic, salt, pepper, paprika, oregano, tamari, tomato paste, and vinegar; toast about 2 minutes.
4. Add the broth, tomatoes, barley, and herbs. Boil, then cover and simmer gently until the barley is tender, 25 to 30 minutes.
5. Discard the bay leaf and rest 5 minutes to thicken. Garnish with thyme.

Keeps 3 to 4 days in the fridge or 3 months frozen; loosen with broth when reheating.

Method

1. Combine everything except the lime juice, cilantro, and toppings in the cooker and stir.
2. Slow cooker: high 4 hours or, better, low 8 hours. Pressure cooker: 15 minutes on high pressure, then quick-release.
3. Shred the chicken with two forks and stir it back in with the cilantro and lime juice.
4. Ladle into bowls and pile on the avocado; crush chips over the top if using.

Keeps 3 to 4 days in the fridge or 3 months frozen, garnishes separate.

Method

1. Soften the green onion whites, mushrooms, garlic, ginger, and salt in the oil, about 3 minutes.
2. Stir in the sesame oil and gochujang, then the broth, coconut aminos, and sugar. Add the kimchi and bring to a rapid simmer.
3. Drop to a gentle simmer and nestle in the noodles; cook 4 to 5 minutes total, until tender.
4. Stir in the green onion tops. Serve immediately, topped with jammy eggs and sesame seeds — the noodles drink the broth fast.

Jammy eggs: simmer 6½ minutes, then straight into ice water for 5 before peeling. Gochujang is often made with wheat — a coconut-aminos-based brand keeps it GF.

Method

1. Mix the salt, pepper, cumin, and oregano. Massage half into the diced pork right in the cooker.
2. Add the onion, garlic, potatoes, chiles, broth, and the rest of the spices; stir well.
3. Slow cooker: high 4 hours or, better, low 8. Pressure cooker: 35 minutes on high pressure, quick-release.
4. Stir in the corn and lime juice; give it 5 minutes to warm through.
5. Serve topped with cilantro and Monterey Jack.

Chile note: use mild or medium roasted Hatch chiles — hot ones can take over. Fresh or frozen? Use 2 cups diced. Keeps 3 to 4 days chilled, 3 months frozen.

Method

1. Heat the oven to 375°F. In a deep oven-safe skillet with a lid, brown the sausage in the oil, about 7 minutes.
2. Add the onion and garlic; cook 4 minutes, then drain the excess fat.
3. Over medium-low, stir in the seasoning, salt, pepper, marinara, wine, broth, ricotta, and parmesan. Toss in the dry pasta to coat; spread even.
4. Tear the mozzarella over the top. Bake covered 20 minutes, then uncovered until bubbly and the pasta is tender, about 15 more.
5. Rest briefly, top with basil, and serve. Keeps 4 days; reheat with a splash of broth.

Pasta note: if going gluten-free, use brown rice pasta only — its starch thickens the sauce; legume or corn pasta will not work here.

Method

1. Boil the pasta in well-salted water to al dente.
2. Meanwhile, whisk the eggs, pecorino, pepper, and Calabrian peppers.
3. Crisp the pancetta in a large deep skillet, about 5 minutes; keep warm on low.
4. Drain the pasta and toss it straight into the pancetta and its fat.
5. Off the heat, pour in the egg mixture and toss constantly 2 to 3 minutes — the residual heat makes it glossy, not scrambled. Season, bowl it, and top with more cheese and pepper.

Heat-sensitive? Start with 1 tbsp of the chiles. Find them chopped in oil near the pickles and olives.

Method

1. Soften the onion and garlic in the oil, about 3 minutes. Brown the beef, about 7 minutes; drain.
2. Toast in the salt, pepper, chili powder, and cumin, about 2 minutes.
3. Add the pasta, enchilada sauce, and broth. Simmer gently, uncovered, stirring often, until the pasta is tender and the liquid is mostly absorbed, 12 to 15 minutes.
4. On low, stir in the yogurt, cheese, and lime juice until melted and creamy. Finish with cilantro.

Keeps 3 days; reheat with a splash of broth to loosen.

Method

1. Boil the rice noodles in salted water to al dente; drain and rinse cold.
2. Soften the bell pepper, onion, and garlic with 1½ tsp salt and the pepper in hot oil, 3 to 4 minutes. Toast the curry paste in, about 2 minutes.
3. Add the coconut milk, aminos, fish sauce, sugar, lime zest, and juice; simmer 2 to 3 minutes to thicken slightly.
4. Drop to a gentle simmer and cook the shrimp in the sauce, 3 to 4 minutes.
5. Rinse the noodles once more, then toss them in with the cilantro and basil until coated, about 2 minutes. Serve with extra sauce spooned over.

Method

1. Heat the oven to 400°F. In a deep oven-safe skillet, soften the green onion whites and garlic in the oil, about 3 minutes.
2. Add the pasta, broth, salt, pepper, garlic powder, and paprika. Keep at a steady moderate simmer, stirring often, until the pasta is tender with a little liquid left, 13 to 15 minutes.
3. On low, stir in the Buffalo sauce, yogurt, and ¾ cup cheddar until melted. Off heat, fold in the chicken, green onion tops, and blue cheese; level it out.
4. Toss the panko with oil and salt. Scatter the last ¼ cup cheddar, then the panko, over the top. Bake 6 to 7 minutes until golden and bubbly. Finish with parsley.

Method

1. Heat the oven to 375°F and start a pot of water boiling.
2. In a 9 × 13-inch baking dish, toss the garlic, shallot, pepper flakes, oil, wine, lemon zest, salt, pepper, and shrimp; spread even.
3. Bake until the shrimp are pink and cooked through, about 13 minutes. Meanwhile, boil the pasta in salted water per the package.
4. Toss the drained pasta into the baking dish, then add the parmesan and parsley and toss again. Season, and serve with lemon wedges.

Method

1. Whisk the sauce: aminos, vinegar, fish sauce, sesame oil, sugar, garlic, ginger, chiles, broth, and flour. Start the noodle water boiling.
2. Brown the beef in the oil, about 7 minutes; drain.
3. Add the bell pepper, green onions, and carrots; cook 3 to 4 minutes. Pour in the sauce and simmer about 4 minutes until it starts to thicken; hold on low.
4. Boil the rice noodles in salted water to al dente (2 to 6 minutes depending on thickness); drain and rinse cold.
5. Toss the noodles into the skillet until glossy, about 2 minutes. Finish with the lime juice and basil, tossing 1 minute until just wilted.

Heat scale: 3 chiles spicy, 2 medium, 1 mild. No Thai chiles? About ½ minced serrano.

Method

1. Soften the onion and garlic in the oil, about 2 minutes. Brown the sausage, about 7 minutes; drain all but 2 tbsp fat.
2. Stir in the salt, pepper, oregano, and tomato paste.
3. Add the shells, broth, tomato sauce, and vinegar. Boil, then simmer gently, stirring often, until the pasta is al dente and the liquid mostly absorbed, 13 to 15 minutes.
4. On low, melt in the mozzarella. Top with basil and parsley.

Method

1. Pound the chicken to an even ½ inch, cut into 1-inch pieces, and toss with the salt, pepper, tapioca, coconut aminos, and baking soda.
2. Whisk the sauce: aminos, sesame oil, fish sauce, broth, garlic, ginger, pepper flakes, and tapioca.
3. Sear the chicken in hot oil in batches, undisturbed 3 minutes per side, until golden. Set aside.
4. Cook the broccoli in the same pan with ¼ cup water, scraping the browned bits, about 3 minutes.
5. Return the chicken, pour in the sauce, and simmer about 3 minutes until it thickens and coats. Serve over rice.

Method

1. Heat the oven to 425°F. Whisk the oil, mustard, garlic, lemon, 1 tbsp of the oregano, and the spices.
2. On a parchment-lined sheet pan, arrange the thighs with the peppers, onion, and soppressata scattered around. Pour the dressing over and massage into the chicken; spread out, skin side up.
3. Bake 30 to 40 minutes, tossing the vegetables halfway, until the chicken is golden and cooked through.
4. Top with the olives, then plate and finish with goat cheese, the last of the oregano, and the mint.

Reheat leftovers in a 350°F oven or air fryer 8 to 10 minutes so the skin stays crisp.

Method

1. Heat the oven to 375°F. Season the chicken all over with the spice mix.
2. Brown it in oil in a deep oven-safe skillet, about 3 minutes per side (it finishes in the oven). Set aside.
3. In the same pan, soften the shallot, garlic, and pepper flakes 2 minutes. Add the mustard and wine; reduce by half, scraping the bottom, about 2 minutes.
4. Stir in the orzo, broth, lemon, salt, herbs, and ½ cup of the feta. Nestle the chicken back in with its juices.
5. Bake uncovered about 15 minutes, top with the last ¼ cup feta, and bake about 5 more, until the orzo is done. Garnish with oregano; serve with lemon.

Method

1. Heat the oven to 350°F. Season the thighs with salt and taco seasoning; brown in oil about 3 minutes per side in a lidded oven-safe skillet. Set aside.
2. Soften the peppers, onion, and garlic in the same pan, about 4 minutes.
3. Toast the rice in with the salt and taco seasoning, about 2 minutes.
4. Add the broth, lime, and cilantro; bring to a simmer and nestle the chicken back in. Cover and bake 25 minutes, then uncover 8 to 10 more, until the rice is tender.
5. Fluff, garnish, and top bowls with jalapeños, guac, and chips.

Method

1. Heat the oven to 375°F. Pound the chicken to ½ inch; season with 1 tsp salt, the pepper, and paprika; dredge in the cassava flour.
2. Brown in 2 tbsp oil, 2 to 3 minutes per side; set aside.
3. Cook the onion, mushrooms, garlic, and remaining ½ tsp salt in the last tbsp of oil until tender, 5 to 7 minutes.
4. Stir in the mustard, coconut aminos, and thyme, then the wine and broth.
5. Nestle the chicken back in, top with Gruyère, and bake uncovered about 12 minutes, until cooked through and bubbly.

Method

1. Toss the thighs with 2 tbsp oil, the lime juice, and all the spices; marinate 10 minutes while you make the salad.
2. Toss the salad ingredients, folding the avocado in gently last. Chill.
3. Sear the chicken in the remaining oil (cast iron is best), 3 to 4 minutes per side, in batches, until cooked through.
4. Spoon the salad over the chicken and serve with lime wedges.

Grill option: about 5 minutes per side to 165°F.

Method

1. Season the chicken with 1 tsp salt and ½ tsp pepper; dredge in cassava flour.
2. Brown in oil 2 to 3 minutes per side; set aside.
3. Cook the cherry tomatoes, pepper flakes, garlic, shallot, and sun-dried tomatoes until the tomatoes blister, about 4 minutes.
4. Stir in the tomato paste and broth; reduce by half, about 3 minutes. Add the coconut milk and remaining salt and pepper; bring to a simmer.
5. Nestle the chicken in, top with basil, and simmer gently 7 to 10 minutes until the sauce thickens and the chicken is done. Finish with lemon juice, more basil, and pine nuts.

Method

1. Whisk the sauce: sesame oil, aminos, broth, fish sauce, vinegar, sugar, and tapioca.
2. Brown the chicken with the salt and pepper in 2 tbsp oil — undisturbed 3 minutes for a crust, then broken up about 4 more. Set aside; drain the pan.
3. Cook the bell pepper, zucchini, and onion whites in the last tbsp of oil 2 minutes; add the garlic, ginger, and pepper flakes for 2 more.
4. Return the chicken, add the sauce, and toss about 2 minutes until coated and glossy.
5. Stir in the peanuts, lime juice, and onion greens. Serve over rice or in lettuce cups.

Method

1. Heat the oven to 400°F. Brown the turkey and onion in oil in an oven-safe skillet, about 7 minutes; drain.
2. Toast in the cumin, garlic powder, chili powder, salt, pepper, and green chiles, about 2 minutes.
3. Add the enchilada sauce, beans, broth, and lime juice; bring to a simmer. Fold in the cilantro and tortilla strips; level it out and top with the cheese.
4. Bake uncovered about 15 minutes until the cheese is golden. Rest 5 minutes so the sauce settles.
5. Pile cabbage in the center and serve with avocado, jalapeño, and lime.

Freezer path: assemble unbaked in a freezer-safe dish, top with cheese, wrap airtight, and freeze up to 2 months; thaw overnight and bake at 400°F, 20 to 25 minutes.

Method

1. Pulse all the chimichurri ingredients in a food processor — combined but still flecked and chunky.
2. Cube the steak to 1 inch and season generously with salt, pepper, and cumin.
3. Sear in batches in hot oil: 2 minutes undisturbed for a deep crust, flip 1 to 2 more. Rest briefly.
4. Build bowls: rice, romaine, steak, pico, a big spoonful of chimichurri, cilantro.

Keeps 3 days; store the chimichurri separately and warm the steak gently so it doesn’t overcook.

Method

1. In the cooker, whisk the garlic, onion, tomato paste, jalapeño brine, ½ cup of the BBQ sauce, broth, sugar, mustard, paprika, and garlic powder.
2. Season the steak and nestle it in. Slow cooker: high 4 hours or low 8. Pressure cooker: 60 minutes high pressure, manual release.
3. Shred the beef on a sheet pan; toss with the last ¼ cup BBQ sauce, the lime juice, and about ½ cup cooking liquid.
4. Pile into doubled lettuce leaves and load up the toppings.

Method

1. Sear the sausages in oil, 3 to 4 minutes per side; set aside (they finish later).
2. Soften the shallots, garlic, pepper flakes, salt, pepper, and Italian seasoning, about 2 minutes.
3. Deglaze with the wine, 2 minutes, then stir in the tomato paste.
4. Add the beans, broth, lemon zest, and thyme; bring to a gentle simmer. Nestle the sausages back in, cover, and cook 10 minutes.
5. Wilt in the kale with the lemon juice, 2 to 3 minutes. Bowl the beans, top each with a sausage, and finish with parmesan and thyme.

Method

1. Season the roast with 2 tsp salt and 1 tsp pepper; rub the flour all over.
2. Sear in hot oil until deeply crusted, about 4 minutes per side.
3. Oven path (275°F): in the same Dutch oven, soften the onion, carrots, celery, and garlic with the last of the salt and pepper, 4 minutes. Stir in the mustard, tomato paste, and paprika; reduce the vinegar by half; add the broth, thyme, and bay leaves. Nestle in the roast, surround with potatoes, cover, and roast about 4 hours.
4. Slow cooker path: layer the vegetables, seasonings, vinegar, and broth in the cooker; add the seared roast, thyme, bay leaves, and potatoes. Low for 8 to 10 hours.
5. Rest 10 minutes, discard the bay leaves, and shred into big chunks. Serve in shallow bowls with the vegetables and a ladle of sauce.

Keeps 4 days chilled; freeze with some cooking liquid up to 3 months.

Method

1. Whisk the garlic, ginger, sugar, aminos, fish sauce, peanut butter, and chiles in the cooker (add the broth for the pressure cooker).
2. Season the steak and nestle it in. Slow cooker: high 4 hours or low 8. Pressure cooker: 60 minutes high pressure, manual release.
3. Shred the beef, return it to the juices, and toss with the lime zest and juice; keep warm.
4. Toss the veggie salad ingredients together.
5. Serve the beef over rice with the salad, herbs, and lime wedges.

Method

1. Whisk all the sauce ingredients.
2. Soften the white onion in oil, 2 minutes. Press the beef into a single layer and let it crisp undisturbed 4 minutes, then break it up and finish, about 3 more. Drain.
3. Add the salt, pepper, and green onion whites; pour in the sauce and reduce 3 to 4 minutes until it clings.
4. Serve over rice with sesame seeds, green onion tops, and plenty of kimchi.

Method

1. Heat the oven to 400°F. Stir the sauce together; set aside 2½ tbsp for the salmon.
2. Toss the asparagus with oil, ½ tsp salt, and ½ tsp pepper on a lined sheet pan; push it to the edges.
3. Set the fillets in the middle, season with the remaining salt and pepper, and spread the reserved sauce over their tops.
4. Bake 12 to 14 minutes, until the salmon flakes. Serve with fresh dill, the rest of the sauce, and lemon.

Method

1. Whisk the aioli. Toss the slaw. Set both aside.
2. Sear the shrimp in hot oil with 1 tsp salt and the pepper, 2 to 3 minutes per side; set aside.
3. In the same pan over medium, toast the panko, coconut, and last ½ tsp salt until golden, 2 to 3 minutes — watch it closely.
4. Bowl the rice, slaw, and shrimp; rain the coconut crunch over, add avocado, drizzle aioli, and finish with cilantro, sesame seeds, and lime.

Method

1. Heat the oven to 425°F, racks center and top. Whisk the yogurt, tahini, sesame oil, lemon, garlic, salt, and pepper; toss in the cucumbers and onion until the dressing thins, then the herbs and sesame seeds. Chill.
2. Toss the salmon cubes with the arrowroot, spices, salt, pepper, and oil; spread on a lined sheet pan and bake 10 minutes.
3. Whisk the harissa, lemon juice, and honey. Pour it over the salmon, toss, then broil on high 2 to 3 minutes until lightly charred — watch closely.
4. Serve over rice with the cucumber salad, cilantro, and sesame seeds.

Method

1. Crisp the prosciutto in a saucepan, 3 to 4 minutes; drain on paper towels.
2. In the same pan, soften the onion, garlic, and pepper flakes in oil, about 4 minutes.
3. Add the couscous, broth, salt, and pepper; simmer gently, stirring, until tender and mostly absorbed, 8 to 10 minutes. Off heat, stir in the peas, butter, parmesan, lemon juice, and parsley. Cover.
4. Season the scallops. In shimmering oil over medium-high, sear undisturbed about 2 minutes until deeply golden, flip, and cook about 2 more.
5. Plate the couscous, top with scallops and prosciutto, and finish with parsley and lemon.

Dicing prosciutto: roll the slices like a cigar, slice into ribbons, then crosswise into bits.

Method

1. Heat the oven to 425°F. Toss the peppers, onion, and serrano with half the oil, salt, and pepper on a lined sheet pan; roast about 10 minutes.
2. Meanwhile, toss the shrimp with the remaining oil, salt, and pepper plus the spices, oregano, and lime zest.
3. Add the shrimp to the pan, toss, and roast about 10 more minutes until just cooked through.
4. Char the tortillas in a dry skillet (or over a flame), swipe with mashed avocado, and fill. Cilantro, salsa, lime — done.

Leftovers keep 2 days; reheat in a skillet or air fryer, not the microwave, so the shrimp stay tender.

Method

1. Heat the oven to 400°F. In a 10- or 12-inch cast-iron skillet, cook the peaches in the butter with cinnamon and salt until they thaw and release juice, about 5 minutes.
2. Add the sugar, syrup, vanilla, and lemon zest; simmer 1 to 2 minutes. Off heat, stir in the tapioca until smooth; level the peaches.
3. Mash the crumble ingredients together until coarse and crumbly; scatter over the peaches.
4. Bake about 20 minutes until golden and bubbling. Cool 5 to 10 minutes; add ice cream.

Using fresh peaches? Sauté only 2 to 3 minutes up front so they don’t go soft before baking.

Method

1. Heat the oven to 350°F; grease a mini muffin pan well.
2. Whisk the sugar, oil, egg, and syrup. Whisk the dry ingredients separately, then combine into a slightly sticky dough.
3. Roll 24 balls (about 1 tbsp each) into the cups; press each into a little crust up the sides. Bake 9 minutes, press wells back in, bake 2 more. Cool completely.
4. Drop ½ tsp jam in each well. Microwave the chocolate, coconut milk, and syrup smooth in 30-second bursts; stir in the espresso and vanilla. Spoon about 1 tbsp into each tart.
5. Press a raspberry into each, sprinkle with flaky salt, and chill 30 minutes to set. Fridge 1 week; freezer 1 month.

Method

1. Stir the peanut butter and honey together. Crush the cornflakes coarsely in a zip-top bag and stir in with the hemp hearts.
2. With damp hands, roll about eighteen 1-inch balls onto a parchment-lined pan; chill in the freezer briefly.
3. Melt the chocolate with the coconut oil in 30-second bursts.
4. Dip each bite with a fork and spoon, letting the extra drip off; top with flaky salt.
5. Freeze at least 30 minutes to set. Fridge 1 week; freezer 3 months.

Method

1. Heat the oven to 350°F. Line a 9 × 9-inch pan with a parchment sling and mist it.
2. Sift the flours, cinnamon, and salt. Beat the eggs until pale and fluffy, 3 to 4 minutes, then beat in the oil, syrup, baking soda, vanilla, lemon zest, and juice.
3. Add the dry mix a cup at a time on medium-low until combined.
4. Pour, tap out the bubbles, and bake about 35 minutes, until a tester comes out clean (tent with foil if it browns fast). Cool 10 minutes in the pan, then fully on a rack.
5. Toss the strawberries with lemon juice and syrup. Cut the cake into squares and serve with whipped topping and berries.