Potato and Leek Soup

Ingredients:

• 3 tablespoons unsalted butter
• 1 large leek, thinly sliced (white and light green parts only)
• Pinch of salt (as per your taste)
• 8 cups chicken stock or vegetable broth
• 1 ½ pounds Yukon Gold potatoes, peeled and cut into ½ inch pieces
• 3 tablespoons parsley, finely chopped
• 2 tablespoons tarragon, finely chopped
• 1 cup heavy cream
• 1 medium onion, chopped
• 1 small fennel bulb, halved, cored and chopped
• 1 medium celery rib, thinly sliced
• 1 medium shallot, finely chopped
• 1 thyme sprig
• 1 large garlic clove, minced
• ⅓ freshly ground white pepper

Preparation:

1. Melt the butter in a big saucepan. Cook the leek, onion, fennel, celery, shallot, thyme, garlic, and a dash of salt over medium heat. Keep turning the veggies periodically, until they are tender and beginning to turn golden, for about 10 minutes.
2. Put the potatoes, stock, 1 tablespoon tarragon, and 2 tablespoons parsley in there as well.
3. Bring to a boil, then simmer for about 40 minutes over moderately low heat, just until the vegetables are very soft.
4. Simmer the cream in the saucepan over medium heat for approximately seven minutes, until it has slightly thickened.
5. Add the remaining 1 tablespoon of tarragon and parsley, and season with salt and white pepper. Discard the sprig of thyme. Serve the soup after ladling it into dishes.

Coq Au Vin

Ingredients:

• 4 chicken thighs
• 1 ½ cups red wine
• 1 cup chicken stock
• 4 chicken drumsticks
• ½ cup brandy (optional)
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 strips bacon, cut into ½ inch pieces
• 1 medium onion, thinly sliced
• 4 medium carrots, cut into 1-inch pieces
• ½ teaspoon sea salt, plus a pinch more
• 2 teaspoons fresh thyme leaves
• 8 ounces mushrooms, thickly sliced
• 8 ounces pearl onions, peeled
• Beurre manie (2 tablespoons flour + 2 tablespoons softened butter)

Preparation:

1. Put the drumsticks and thighs of chicken in a medium bowl and cover with the brandy (if using), chicken stock, and wine. Prepare the veggies. Place the bacon over medium-high heat in a large braiser or skillet with high sides. Use a slotted spoon to remove the bacon from the pan after cooking it for about 8 minutes, or until it is crispy.
2. Dry the chicken with paper towels after removing it from the wine marinade (save the wine). Put the chicken in the pan, skin side down, working in two batches if necessary. Remove the chicken after it has been seared for approximately five minutes on each side, preferably until it is golden on both sides.
3. Put all but two tablespoons of the chicken or bacon oil in a heatproof dish and leave it there.
4. Sliced onion and carrots should be added to the pan and cooked for 7 to 8 minutes, preferably until the onion is golden brown. Cook the garlic for one minute after adding it to the pan.
5. Add the tomato paste after pushing the vegetables to the side of the pan. Cook until the tomato paste starts to color and becomes fragrant. Scrape out any parts that have clung to the bottom of the pan as you pour in the salt and the reserved wine marinade.
6. Place the chicken in the pan and top with the thyme. Cover the pan, reduce heat to low, and let it simmer for 20 minutes.
7. Add 1 tablespoon of the oil that was set aside (or use olive oil) to a big skillet. Sauté the mushrooms for approximately ten minutes over medium-high heat, or until they are browned.
8. Cook for ten more minutes after adding the pearl onions to the pan with the chicken.
9. Combine your preferred beurre manie in a small bowl. After taking the chicken out of the pan, pour in the beurre manie. Allow the sauce to thicken after stirring it in. Season with salt and pepper to taste.
10. Place the cooked bacon and mushrooms on top of the chicken when it has been returned to the pan. Add a little pinch of fresh thyme.

Ratatouille

Ingredients:

Veggies:

• 2 eggplants
• 6 roma tomatoes
• 2 yellow squashes
• 2 zucchinis

Sauce:

• 2 tablespoons olive oil
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• Pinch of kosher salt
• Pinch of freshly ground black pepper
• 28 oz crushed tomatoes
• 2 tablespoons fresh basil, thinly sliced

Herb Seasoning:

• 2 tablespoons fresh basil, thinly sliced
• 1 teaspoon garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 2 teaspoons fresh thyme leaves
• Pinch of kosher salt
• Pinch of freshly ground black pepper
• 4 tablespoons olive oil

Preparation:

1. Preheat your oven to 375˚F (190˚C).
2. Slice the eggplant, tomatoes, squash, and zucchini into rounds about 1/16 inches (1 mm) thick using a sharp knife or a mandoline, and leave aside.
3. In a 12-inch (30-cm) oven-safe pan, warm the olive oil over medium-high heat. Sauté the onion, garlic, and bell peppers for about 10 minutes, until softened.
4. Add the smashed tomatoes after seasoning with salt and pepper. Stir until all of the ingredients are combined. Take off the heat and stir in the basil. Repeatedly stir and use a spatula to smooth the sauce's surface.
5. Working from the pan's outer edge to its center, arrange the vegetables (such as eggplant, tomato, squash, and zucchini) in alternating slices on top of the sauce. Add salt and pepper for seasoning.
6. Combine the olive oil, salt, pepper, garlic, parsley, thyme, and basil in a small bowl. Spoon the herb spice over the vegetables.
7. Bake the pan for forty minutes after covering it with foil. After removing the cover, continue baking for another 20 minutes, or until the vegetables are tender.
8. Serve hot as a side dish or as the main course.

Chai

Ingredients:

• Ginger, grated (or sliced, up to your taste)
• Cardamom
• One whole clove (optional)
• Pinch of pepper powder (optional)
• Fennel
• Tea leaves
• ½-¾ cup water
• Sugar
• ½ cup milk

Process:

1. In a pot of ½ cup boiling water, add a generous shaving of ginger (you can also grate it, it just needs to be thin) along with 1-2 cardamom seeds/powder sprinkle and some fennel seeds.
2. If you are feeling sick, add one clove along with a dash of pepper powder, otherwise skip this step.
3. Let the water boil for a good two minutes before adding the tea leaves.
4. After the concoction boils for another minute, add in ½ cup of milk.
5. Play with the water and milk quantity as per your own taste, for beginners, it's better to go fifty-fifty.
6. As the chai boils for another three to five minutes, add in 1 tablespoon of sugar, stir till it dissolves and serve!

Matcha Latte

Ingredients:

• Matcha Powder
• Milk
• Sweetener (optional)

Process:

1. Add 1 tablespoon of sifted matcha powder and whisk it in some hot water. Use either a bamboo whisk/chasen or a handheld frother. The whisking is an important part as you have to make either a W or an M motion with your hands and not the general circular motion. As the froth rises up, so does the flavor!
2. Add ½ cup of steamed milk on top and stir gently.
3. For a sweetener, you can add 1 teaspoon of honey/maple syrup.
4. For a cafe-style presentation, sprinkle some matcha powder or a swirl of honey on top.

Hot Toddy (non-alcoholic version also included)

Ingredients:

• 2 oz of whiskey (bourbon/scotch/rye/Irish or any kind of alcohol)
• 1 tablespoon honey/maple syrup
• Cloves
• Cinnamon stick
• Ginger
• Lemon
• Nutmeg

Process:

1. Boil a glass of water or herbal tea if you want to make it non-alcoholic. If you are using tea, make sure to brew it for a good two to four minutes.
2. Add some cloves, cinnamon stick, nutmeg and some ginger along with the whiskey (scotch/bourbon/rye/Irish or any kind). If you are using whiskey, skip the tea.
3. Add 1 tablespoon of honey (adjust the sweetness according to your taste) and enjoy!

Mulled Wine

Ingredients:

• Red wine (any full-bodied classic Merlot, Cabernet Sauvignon, Shiraz, etc. works)
• Sweetener (honey/sugar/maple syrup)
• Orange slices
• Spices (cinnamon, cloves, star anise, ginger, nutmeg, peppercorns/powder)

Process:

1. In a saucepan, add 1 ½ glasses of red wine along with 2 orange slices and a handful of spices.
2. Stir over low heat for 10-15 minutes. Don’t let it boil otherwise the alcohol will evaporate.
3. Taste and add the sweetener accordingly, otherwise go for 1 tablespoon per glass.
4. Garnish with a cinnamon stick and a burnt orange slice/shaving over the rim and serve!

Wassail

Ingredients:

• 1 cup apple cider
• ½ cup orange juice
• ½ cup cranberry juice
• Honey
• Thyme
• Fruit cut slice (orange or apple)
• Spices (cinnamon sticks, star anise, cloves, peppercorns)
• Dark rum or brandy for the alcoholic version

Process:

1. In a saucepan, add the apple cider, orange and cranberry juice. Add the spices and cook over low heat for 10 minutes.
2. In a classic cocktail glass pour the mixture and add the honey according to taste. Garnish with thyme as well as a fruit cut wheel over the rim and serve!

Revitalizing Turmeric Ginger Blend

Ingredients:

• 1 teaspoon ground cinnamon
• 2 tablespoons freshly grated turmeric root or 1 tablespoon ground turmeric
• ½ teaspoon ground cardamom
• ¼ teaspoon ground black pepper
• 2 tablespoons freshly grated ginger root or 1 tablespoon ground ginger
• ¼ teaspoon ground cloves
• 1 tablespoon dried orange peel (optional)
• Splash of non-dairy milk (optional, after making the blend)

Preparation:

1. Peel the roots and use a fine grater to finely shred the fresh ginger and turmeric. If you're using ground spices, just toss them together in a bowl and mix until thoroughly blended.
2. Add the cloves, orange peel (if using), cardamom, black pepper, and cinnamon. Stir well until all of the spices are incorporated.
3. For up to six months, keep the ginger turmeric tea blend in an airtight container in a cold, dry location.
4. Bring one cup of water to a boil in order to make a cup of tea. One heaping spoonful of the ginger turmeric combination can be added straight to the cup or to a tea infuser.
5. Depending on your preferred strength, steep the tea mix for five to ten minutes after adding the hot water.
6. Pour the tea through a strainer into a mug and, if you'd like, add lemon or honey. A splash of milk or nondairy milk can also be added for a creamier cup.
7. Stir thoroughly before enjoying your homemade turmeric ginger blend.

Lemon Balm And Chamomile Tea

Ingredients:

• 1 teaspoon chamomile flowers, dried
• 2 glasses of water
• Honey or lemon, to taste (optional)
• 1 tablespoon of dried leaves of lemon balm

Preparation:

1. Heat the water in a small saucepan until it boils.
2. Add the lemon balm leaves and dried chamomile flowers to the boiling water.
3. Reduce the heat to low and let the herbs simmer in the water for around 5 to 7 minutes.
4. After the pot has simmered, turn it off the heat. If desired, add honey or lemon to taste for a touch of sweetness or tartness. Mix well.
5. Simmer the tea for another 2 to 3 minutes to bring out the subtlety.
6. Strain the tea into a cup or teapot to remove the chamomile flowers and lemon balm leaves.
7. Your chamomile and lemon balm tea is now ready to drink. Savor a few mild sips of the soothing, citrus-flavored drink.

Masala Chai Spice Blend

Ingredients:

• 20 grams green cardamom pods
• 15 grams black peppercorn
• 2 grams mace (optional)
• 1 ½ grams nutmeg
• 1 ½ grams star anise (optional)
• 15 grams ground ginger
• 15 grams cinnamon
• 5 grams cloves
• Shredded ginger (optional, when making tea)

Preparation:

1. Fill a spice grinder with all the spices, then turn the machine on. Using a spoon, thoroughly mix and stop every minute or two.
2. Grind the spices until they form a fine powder, making approximately 100g of chai masala. Store it at room temperature in a dark location after transferring it to an airtight jar.
3. Put 1 teaspoon of chai masala and black tea in boiling water, let it simmer until the spices release their flavor, and then pour in milk to make 2 cups of masala chai.
4. You can also add freshly shredded ginger when you boil the water to get an even spicier flavour to the masala tea. Don't forget to strain!

Hibiscus Milk Tea

Ingredients:

• Hibiscus tea bags or dried hibiscus flowers and tea leaves
• Milk (non-dairy milk works as well)
• Honey or sweetener (optional)
• 4-5 Ice cubes (optional)
• Lemon slices (optional)
• Mint leaves (optional)

Preparation:

1. Collect the ingredients that are the dried hibiscus flowers, tea leaves, milk, and sugar to prepare hibiscus tea.
2. Add the flowers to a pot of boiling water on the stove and stir until the water turns a bright red.
3. After steeping the tea for five to seven minutes, filter the liquid through a sieve.
4. Gradually add sugar until you reach your desired level. While the tea chills, warm up enough milk on the stove to join the tea party.
5. The colors will swirl and dance together when you pour the hibiscus tea into a cup and then add the warmed milk. Then, sip and savor it.
6. To make a chilled version of this tea (without the milk), you can add a few ice cubes, a handful of mint leaves and squeeze a few drops of lemon juice. Stir well and enjoy on hot days!

Lavender Earl Grey Brew

Ingredients:

• 2 tablespoon dried lavender buds
• 4 cups water
• 4 Earl Grey tea bags or 4 teaspoon loose leaf Earl Grey tea
• 1 tablespoon honey (optional)
• Lemon slices for garnish (optional)

Preparation:

1. Heat the water in a kettle or saucepan until it boils.
2. Take off the heat and mix in the dried lavender buds and Earl Grey tea bags (or loose tea).
3. To properly extract the tastes of the bergamot orange in the Earl Grey and the floral lavender overtones, let it soak for five to seven minutes.
4. Using a strainer, remove the lavender and tea bags or loose tea.
5. If desired, stir in honey to add a little sweetness.
6. Pour lavender Earl Grey tea into mugs or a heat-resistant pitcher.
7. Add a slice of lemon to each cup if you prefer.
8. The brew can be served hot or allowed to cool to room temperature for iced tea. You can also add a few ice cubes if you want an iced version of the drink.

Puff Pastry Raspberry Danish

Ingredients:

• 2 package (16 ounces) cream cheese, softened
• ½ cup sugar
• 4 large egg yolks, room temperature
• 2 tablespoon water
• 2 package (17.3 ounces) frozen puff pastry, thawed
• 1 ½ cups raspberry jam or any other jam of choice
• Powdered sugar (optional)
• 4 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• Fresh raspberries (optional, for garnishing)

Preparation:

1. Preheat the oven to 425° F. Add two egg yolks in a mixing bowl. Beat it along with the cream cheese, sugar, all-purpose flour and the vanilla extract until smooth.
2. Now, combine the remaining egg yolks and water.
3. Unfold each puff pastry sheet on a lightly floured board, then roll into a 12-inch square. Each square should be divided into 4-inch squares. These squares should be placed on baking pans that have already been lined with parchment paper.
4. One spoonful of that cream cheese mixture should be placed on top of every square, along with one full teaspoon of the raspberry jam. Now, place those two opposite pastry corners together over the filling and cover that with the egg mixture. Feel free to use the remaining (if any) yolk mixture to brush the tops.
5. Bake for fourteen to sixteen minutes, or until golden brown.
6. Garnish with powdered sugar and fresh raspberries, if preferred. Serve warm. Feel free to store the leftovers in the refrigerator.

Puff Pastry Pizza Bites

Ingredients:

• 1 sheet (17.3 ounces) puff pastry dough, thawed
• 1 egg, lightly beaten
• 1 tablespoon parmesan cheese, grated
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon chili flakes (optional, for garnish)
• 1 teaspoon dried oregano (optional, for garnish)
• 32 slices pepperoni
• 6 pieces string cheese
• 2-3 fresh basil leaves (optional, for garnish)

Preparation:

1. Put parchment paper on a baking pan and preheat the oven to 400° degrees Fahrenheit.
2. Cut the round roll dough into three strips after unrolling it.
3. Line the middle of each strip with ten pepperoni chunks.
4. Place two pieces of string cheese on top of the pepperoni.
5. Each dough strip should have its edges wrapped around the cheese and pepperoni. The seams should be sealed with a pinch.
6. Cut each portion into slices of one inch.
7. Brush the pieces with egg after placing them on the baking sheet that has been prepared.
8. Add Italian spice, garlic powder, and parmesan cheese on top.
9. The puff pastry should be golden brown and the cheese should be melted after 12 to 15 minutes of baking.
10. Serve them straight out of the oven, garnish with dried oregano, fresh basil leaves and chilli flakes (optional).

Blueberry Tartlets

Ingredients:

• 1 sheet butter puff pastry, thawed (if butter puff pastry is not available to you, use regular)
• 1 egg, lightly beaten
• 6 oz cream cheese, at room temperature
• 3 tablespoons powdered sugar
• ½ teaspoon fine lemon zest
• 1 teaspoon vanilla extract
• 1 ½ cups blueberries
• 2 teaspoon fine lemon zest
• 2 tablespoons dark brown sugar

Preparation:

1. Before you begin, make sure your pastry has defrosted and preheat your oven to 200° C (400° F).
2. Measure and cut nine equivalent squares from the pastry sheet using a clean ruler.
3. Score a square with the point of a sharp knife, not cutting all the way through, about 1 cm (½ inch) inside the square.
4. Line a baking tray with non-stick baking paper and place the pastry squares on it. To stop the pastry from rising, use the prongs of a fork to firmly prick the center square.
5. Apply the beaten egg to the pastry’s outer frame.
6. Sprinkle brown sugar over the edges.
7. Bake for about 10 minutes in a preheated oven, until the sides are golden brown and the pastry bottom is cooked.
8. After taking the squares out of the oven, let them cool on a baking dish for approximately fifteen minutes before garnishing them.
9. Put the cream cheese, powdered sugar or icing, lemon zest, and vanilla essence in a medium-sized bowl. You can beat this mixture with a stand mixer, handheld electric beaters or by hand if you would prefer that. Beat it till the mixture is smooth and creamy enough.
10. Spread around 1½ tablespoons of the cream cheese mixture in the middle of the pastry square of the Blueberry Tartlets before serving.
11. Serve after adding your fresh berries on top!

Autumn Harvest Puff Roll

Ingredients:

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1 teaspoon salt
• 1 (15.5-ounce) can chickpeas, drained and rinsed
• ½ cup finely chopped walnuts
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh sage
• 1 tablespoon fresh thyme leaves
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 3 tablespoons water
• 1 sheet puff pastry dough, thawed
• ½ teaspoon of extra virgin olive oil, for brushing
• Pinch of sea salt
• 1 medium butternut squash, about 4 cups, peeled and cut into ½-inch pieces

Preparation:

1. Heat the oil in a large skillet over medium-low heat for the roll.
2. Add the onion and salt, and simmer for approximately 8 minutes, stirring periodically, until the onion is tender and transparent.
3. Add the additional ingredients and cook until the squash is fork-tender, stirring periodically, about 20 minutes. When finished, take off the heat, cover, and put aside.
4. Preheat the oven to 400 degrees before assembling the roll.
5. A sheet of parchment paper around the size of a baking tray should be laid down. On a piece of parchment, unfold one puff pastry sheet. Shape the pastry sheet into a rectangle that is about 16 by 12 inches.
6. Spoon the butternut filling onto the bottom half of the pastry sheet, keeping the longest side horizontal to counter, until it is within 1 inch of the edge.
7. The pastry should be rolled akin to a Swiss roll. Start rolling from the closest side and secure the ends of the roll with a tuck.
8. The parchment paper should be removed and be placed on the baking sheet. Season the pastry with salt and drizzle a bit of oil on it. Also, make sure to make some (three to four) diagonal slits in the pastry, and they should be spaced a few inches apart.
9. Bake the roll for about twenty-five minutes, just until the entire pastry is golden brown in colour.
10. Take the autumn harvest roll out of the oven and let it cool for five to eight minutes.
11. Cut into parts of the appropriate size with a serrated knife.
12. You can serve it warm with any type of gravy or eat it as it is!

Chicken and Stuffing Casserole

Ingredients:

• 6 ounces stuffing mix
• 12 ounces frozen green beans
• 1 (10.5) ounce can cream of mushroom soup
• ½ cup sour cream
• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 4 cups rotisserie chicken, shredded
• 4 cups cooked chicken, shredded
• 1 ¼ cup low-sodium chicken broth
• 1 (10.5) ounce can cream of chicken soup
• ½ teaspoon fresh parsley, chopped

Preparation:

1. Preheat your oven to 375º Fahrenheit. Grease a 9 x13-inch baking pan.
2. In a medium bowl, stir together the chicken stock and stuffing. Set it aside to enable the liquid to be completely absorbed by the filling.
3. In a big bowl, whisk together the sour cream, Italian seasoning, onions, black pepper, cream of chicken soup, and cream of mushroom soup.
4. Mix in the shredded chicken and frozen green beans to the soup mixture, stirring gently to incorporate.
5. Line the bottom of the 9 x 13" baking dish with the chicken mixture. Place the chicken mixture on top of the stuffing mixture.
6. Bake for 50 to 60 minutes, or until the top is golden brown and the filling is bubbling.
7. If preferred, garnish with freshly cut parsley before serving.

Roasted Sage Turkey with Vegetable Gravy

Ingredients:

• 1 turkey (approx 16 pounds)
• 3 celery ribs, chopped
• 3 medium carrots, chopped
• 1-¼ cups water, divided
• 3 tablespoons canola oil
• 3 fresh sage sprigs
• 4 fresh thyme sprigs
• ½ teaspoon freshly ground pepper
• 1 tablespoon kosher salt
• 1 teaspoon ground sage
• ½ teaspoon garlic powder
• 1 large onion, chopped
• ¾ cup white wine

• ¼ teaspoon minced fresh sage
• ¼ teaspoon freshly ground pepper
• 1 to 1-½ cups reduced-sodium chicken broth or homemade chicken stock
• ¼ cup all-purpose flour

Preparation:

1. The turkey's neck and giblets should be removed. Cover and refrigerate the turkey neck overnight. Put the turkey breast side up in a 15 x 10 x 1-inch baking pan. Use toothpicks to secure the skin to the neck cavity's underside. Combine garlic powder, sage, and salt. Tie drumsticks together and tuck wings beneath the turkey. Dry off the turkey. Apply the salt mixture to the turkey's exterior. Overnight, place the turkey in the refrigerator, loosely covered.
2. Preheat your oven to 475°. Put the neck, carrots, celery, and onion in the bottom of a broiler pan and pour in half a cup of water. Transfer the turkey to the broiler pan rack after placing it on top.
3. Apply oil to the turkey's exterior and season with salt and pepper. Add the sage and thyme sprigs to the turkey cavity after adding the wine and remaining water.
4. With the legs toward the rear of the oven, place the turkey inside. Roast for 40 minutes without cover.
5. Lower the oven temperature to 350°. Tightly wrap the breast in double-thickness foil. Roast for a further 1 to 2 hours, or until a thermometer inserted into the thickest part of the thigh reads 170° to 175° (remember that the thermometer should not touch bone or fat).
6. Take the turkey out of the oven. Before carving, let stand uncovered for 20 minutes. Transfer the liquid from the meat's cavity to a large measuring cup using a turkey baster.
7. Place a cheesecloth-lined strainer or colander over the measuring cup. Remove the veggies from the bottom of the broiler pan using a slotted spoon, setting aside 1-¼ cups. Throw away the neck of the turkey.
8. Cooking liquid should be strained into a measuring cup. Save ¼ cup of fat by skimming the fat. To the simmering liquid, add enough broth to equal two cups.
9. Mix the flour and the set-aside fat in a big saucepan until they are smooth, then slowly whisk in the broth mixture. Over medium-high heat, bring to a boil while stirring continuously.
10. Cook and stir for one to two minutes, or until thickened. Add half of the veggies you set aside. Use an immersion blender to purée the gravy, or use a blender to puree the gravy after it has cooled slightly.
11. Add the remaining veggies, sage, and pepper and cook through. Serve with turkey.

Creamy Mashed Potatoes

Ingredients:

• 5 pounds of Yukon Gold potatoes
• 4 ounces cheddar cheese
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons butter
• 2 cups (15 ounces) of light sour cream
• 8 ounces reduced fat cream cheese

Preparation:

1. Peel the potatoes. Cut into cubes and bring to a boil until soft. It will take roughly twenty minutes. After draining, put the potatoes back in the pot or in the electric mixer bowl.
2. Mix the potatoes with butter, cream cheese, cheddar cheese, 1 cup sour cream, salt, and pepper. Use a hand masher or a mixer to blend and mash. The potatoes will be chunkier if you mash them by hand, but they will be smooth and creamy if you use a mixer.
3. If needed, add extra salt and pepper after tasting. Add extra sour cream if you are preparing these the day before. The potatoes dry out while they sit and are reheated, therefore you want to add too much sour cream.
4. Transfer to a casserole dish that has been buttered and bake at 350 to 400 degrees. The temperature can change based on the temperature required for whatever else is in the oven.
5. Bake the potatoes for about 30 minutes if you are putting them in the oven straight away, and for about an hour if you are reheating them, just until they are crispy on the bottom and edges. You can prepare this recipe a day or two in advance and reheat it later. Serve your creamy mashed potatoes with chopped parsley on any festive occasion!

Beef Wellington with Mushroom Duxelles

Ingredients:

• 2 lb center-cut beef tenderloin trimmed of silverskin and fat
• 1 teaspoon of kosher salt
• ¼ teaspoon of black pepper
• 2 tablespoons olive oil
• ⅓ cup Dijon mustard
• 1 lb mixed mushrooms (button, cremini, shiitake or portabello and roughly chopped)
• 2 tablespoons salted butter
• 2 tablespoons olive oil
• 2 medium shallots, roughly chopped
• 2 teaspoons fresh thyme leaves
• 3 cloves garlic, minced
• 12 thin slices prosciutto (about ¼ pound)
• Flour for rolling out puff pastry
• 14 ounces frozen or homemade puff pastry, thawed (enough to wrap the beef)
• 1 large egg, beaten (for egg wash)
• ½ teaspoon flaky sea salt
• 1 bunch finely minced chives

Preparation:

1. The meat must be tied with butcher’s twine at 1-inch intervals. You can either do it yourself or request the butcher to do it for you.
2. Make sure to thoroughly season the meat with salt and pepper, using approximately 1 teaspoon of kosher salt for every pound of meat.
3. Add the olive oil to a large skillet that has been heated to a blazing hot temperature. After it's heated, sear the tenderloin for approximately two minutes on each side, or until it's thoroughly browned.
4. Cut off the string after removing the cooked tenderloin from the pan. When the meat is still warm, brush it with the Dijon mustard on all sides. Put aside.
5. In a large food processor, combine the garlic, shallots, thyme leaves, and half of the mushrooms. Pulse for 10 to 15 seconds, or until the mushrooms are evenly and finely chopped. Repeat with the remaining garlic, thyme, shallots, and mushrooms.
6. Heat the olive oil and butter in the same pan that was used to cook the tenderloin over medium-high heat until they melt.
7. Season with salt and pepper after adding the mushroom mixture.
8. Cook for 8 to 10 minutes, stirring periodically, or until the mushrooms have released most of their liquid. To brown the mushrooms, keep cooking the mushroom mixture for another four to five minutes. Take off the heat and let it cool.
9. Arrange the slices of prosciutto in slightly overlaid layers over a large piece of plastic wrap (you might want to double layer the wrap) to create a square that is big enough to encase the tenderloin. Spread the duxelles mixture equally over the prosciutto, then position the tenderloin at one end.
10. With the use of the plastic wrap, tightly roll up the tenderloin in the mushrooms and prosciutto to create a log. As you roll up the prosciutto, tuck in the ends. Close the plastic wrap by twisting its ends, and then refrigerate the tenderloin for half an hour to ensure it stays together.
11. Set the oven temperature to 425°F (218°C).
12. Wrap a tenderloin roast in prosciutto and roll out a thawed puff pastry. Place the tenderloin on the pastry after removing it from the plastic wrap. Brush the beaten egg over the long edge and roll it up, tucking the ends beneath. Trim the edges of any extra pastry.
13. Place the wrapped beef Wellington on a parchment paper-lined baking sheet. To release steam, make diagonal slashes and brush the top with egg wash. Season with coarse or flaky sea salt.
14. Bake for 40 to 45 minutes, or until golden brown and the tenderloin reaches 120-125°F (49-51°C) for medium-rare doneness. After taking it out of the oven, let it rest for ten minutes before cutting it into thick slices.
15. Sprinkle some more salt over top and garnish with freshly minced chives.

Lemon Butter Scallops

Ingredients:

• 1 pound sea scallops, thawed
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 tablespoon fresh lime juice
• 1 tablespoon parsley, minced
• ¼ teaspoon red pepper flakes
• Pinch of freshly ground black pepper
• Pinch of salt

Preparation:

1. Season the scallops with salt and pepper after thawing and patting them dry.
2. Add one tablespoon of oil to a skillet and heat it over medium-high heat.
3. Sear the scallops for 60 to 90 seconds while cooking them in batches.
4. Turn down the heat to low, whisk, scrape off the brown pieces, and add the butter, lemon juice, and garlic.
5. Pour the mixture over the scallops after adding the red pepper flakes and parsley.
6. Take off the heat and serve right away.

Mushroom Truffle Risotto

Ingredients:

• 2 oz/½ stick unsalted butter, divided
• 1 medium shallot, finely minced
• 1 cup arborio rice or medium-grain rice
• Pinch of kosher salt
• ⅓ cup dry white wine
• Pinch of freshly ground black pepper
• 4 cups chicken or vegetable broth, warmed
• 8 oz cremini mushrooms, quartered
• 1 tablespoon black truffle puree (or truffle oil)
• ⅓ cup mascarpone cheese
• 1 cup freshly grated parmesan, divided (for garnish as well)
• Chives, chopped (for garnish)

Preparation:

1. Heat two tablespoons of butter in a large skillet over medium heat.
2. Cook the minced shallot for two to three minutes, or until it becomes tender. To coat, add the rice with the butter and stir. Toast for one minute.
3. Pour in the wine and keep stirring. Combine about 1 cup of hot broth and whisk until absorbed. If needed, add additional broth.
4. Sauté the mushrooms in a cast iron pan until they turn golden brown. Continue cooking for another two to three minutes. Sprinkle it with salt & pepper.
5. After the rice is cooked, mix in the remaining butter, mascarpone, parmesan cheese, truffle purée, and two-thirds of the sautéed mushrooms.
6. Make sure the risotto has a slow-moving texture as you pour it into bowls.
7. Add chopped chives, parmesan, and more mushrooms on top.

Mediterranean Roasted Cauliflower with Harissa Tahini

Ingredient List:

• 3 large soft Medjool dates, pitted and finely diced
• 1 large cauliflower, cut into florets
• ¼ cup fresh mint leaves, chopped (just the leaves)
• ½ cup raw pine nuts
• 1 teaspoon extra virgin olive oil
• ¼ teaspoon salt
• ¼ cup fresh dill

• ¼ cup runny tahini
• 2 ½ teaspoons harissa paste
• ½ teaspoon fine salt
• ¼ cup hot filtered water
• ½ tablespoon maple syrup

Process:

1. In order to make the crispy oven-roasted cauliflower, chop the cauliflower head into small pieces and mix it with garlic powder, black pepper, and olive oil. Arrange the florets flat side down on a large baking sheet and roast for 30 minutes at 425°F, turning them over halfway through. Once roasted, sprinkle and mix with salt. Prepare the dates, herbs, pine nuts, and harissa tahini sauce while it cooks.
2. The pine nuts should be toasted. In a skillet, combine the pine nuts, salt, and olive oil. Cook over low heat for five to seven minutes, or until golden brown. Set aside.
3. Get the tahini and harissa sauce ready. Mix the tahini, boiling water, harissa paste, maple syrup, and salt in a small mixing bowl or measuring cup until creamy and easy to pour.
4. Ensure that the ingredients are dispersed equally. As it sets, the sauce will get thicker. If necessary, thin with additional water (1 tablespoon at a time). Set aside.
5. Next, set up the dish. After roasting, take the crispy cauliflower out of the oven and place it in a serving bowl. Use two spoons to gently stir after adding half of the harissa tahini sauce on top. Gently toss again after adding the toasted pine nuts, diced dates, and fresh herbs. If preferred, add the remaining sauce after tasting it; otherwise, keep it for another time. It goes well with falafel and most roasted vegetables.
6. Serve right away. The best way to enjoy this dish is fresh. Garnish with red pepper flakes, pomegranate seeds, or sesame seeds, or serve with lemon wedges for extra freshness.

Swedish-Style Vegan Meatballs

Ingredient List:

• 1 cup dry brown lentils
• 1 ¾ cups cremini mushrooms, roughly chopped
• 1 large shallot, thinly sliced
• 2 garlic cloves, minced
• 1 ½ teaspoons sea salt (plus more for the lentil water)
• 2 flax eggs (2 tablespoons ground flax + ¼ cup water)
• 2 slices gluten-free bread
• 4 tablespoons olive oil (divided)
• 1 teaspoon smoked paprika

• ½ cup coconut cream
• 2 tablespoons gluten-free tamari
• 2 tablespoons cashew butter
• Pinch of salt
• 1 tablespoon white wine vinegar
• 1 ½ cups vegetable broth
• Pinch of freshly ground black pepper

Process:

1. Preheat your oven to 400°F.
2. Place the lentils in a medium pot and cover with 2 inches of water. Add plenty of salt and heat till boiling. After lowering the heat, quickly cook the lentils for 15 minutes, or until they are al dente. Shake out any extra water after draining in a fine-mesh sieve.
3. In the meantime, add the flax eggs, paprika, 2 tablespoons olive oil, and 1 ½ teaspoons salt in a large mixing dish and whisk until well blended.
4. In a food processor bowl, add the bread and pulse until crumbs form. Add the crumbs to the mixing bowl with the flax egg mixture.
5. There should be around 1 ½ cups of gluten-free, lightweight bread crumbs.
6. Two tablespoons of olive oil should be heated over medium-high heat in a medium skillet or saucepan. Stir in the shallots and mushrooms. Sauté the vegetables for approximately five minutes, or until they are soft and starting to become golden. After adding the garlic, turn off the heat.
7. Transfer the mixture to the food processor. Process the mushrooms until they are chopped small. After taking out three tablespoons of the mushroom mixture, put it back in the pan.
8. Place the cooked lentils and the remaining mushrooms in the bowl of the food processor. Until a gritty paste develops, pulse. Move to a bowl, add the breadcrumbs, and combine to mix them well.
9. Form the lentil mixture into 1-inch balls using clean, oiled hands. You can also portion it with a cookie scoop, about 2 teaspoons per ball. To ensure that the balls are packed tightly, you will need to roll and squeeze them.
10. Place the balls half an inch apart on two baking trays coated with paper. There should be roughly sixteen meatballs. Bake until beautifully browned, for about 25 minutes.
11. Return the mushroom pan to medium-high heat and prepare the sauce while the meatballs bake. Once sizzling, scrape out any brown bits that may have accumulated on the pan's bottom and add the white wine vinegar and ½ cup vegetable broth.
12. When half of the white wine vinegar and broth has evaporated, add the remaining 1 cup of vegetable broth, cashew butter, coconut cream, and gluten-free tamari. Whisk to mix.
13. The gravy should be thick enough to cover the back of a spoon after 10 minutes of gentle simmering over medium-low heat, and stirring constantly.
14. Finally, season according to taste. Toss the meatballs with the gravy when they're done baking, then serve right away!

Korean Soondubu Jjigae (Vegan Soft Tofu Stew)

Ingredients:

• 16 ounces silken tofu (approximately 1 lb)
• 1 piece dried kelp
• 3 cloves garlic, minced
• 6 stalks scallions, diced with greens and whites separated
• ¼ small Korean radish or daikon radish, quartered (optional)
• 1 cup vegan kimchi
• 5 dried shiitake mushrooms
• 3 cups water
• 1 tablespoon cooking oil
• 4 oz vegan pork belly, diced (optional)
• 1 tablespoon gochugaru (can substitute with jalapeno or gochujang)
• 1 tablespoon vegan fish sauce or light soy sauce, plus more to taste
• 8 ounces enoki mushrooms (optional)

Process:

1. Fill a stockpot with water, shiitake mushrooms, and kelp. For fifteen minutes, keep the heat on low, just barely simmering.
2. In the meantime, pour oil to a skillet over high heat and cook the vegan pork belly until it turns golden. Add the white sections of the scallions and garlic, and continue to sauté for another minute.
3. Continue cooking for a few more minutes after adding the gochugaru, kimchi, and radish.
4. After taking the kelp out of the simmering water, increase the heat to medium. Pour the skillet's contents into the stockpot.
5. Add vegan fish sauce (or soy sauce) and enoki mushrooms (if using). Boil slowly for 20 minutes with a lid on.
6. Add the silken tofu 20 minutes later. Use a spatula to break it up gently. After turning off the heat, cover once more for five minutes.
7. Taste and adjust the salt level. Add scallions on top. Serve hot!

Easy Kadai Paneer

Ingredients:

• 5 kashmiri red chilies, deseeded and broken
• 1 ½ tablespoons coriander seeds
• ½ cup water or add as required
• ½ teaspoon Garam Masala
• Paneer aka Cottage Cheese (250gms), cubed
• Lemon wedge (optional, for serving)
• 1 teaspoon Kasuri methi – crushed (dried fenugreek leaves)
• 2 tablespoons chopped coriander leaves (cilantro leaves)
• 1 inch ginger, julienned
• ½ teaspoon salt
• 3 tablespoons oil
• ½ cup finely onions (1 medium-sized), chopped
• 2 teaspoons ginger-garlic paste
• 3 cups finely tomatoes, chopped (5 6 medium-sized)
• 1 cup thinly sliced capsicum or 1 large bell pepper
• 2 green chilies, slit
• Thinly sliced onions (optional, for serving)

Preparation:

1. Put the red chilies and coriander seeds in a mortar and pestle, a spice grinder, or a mixer grinder. Set aside after grinding to a fine or semi-fine powder.
2. Heat the oil in a frying pan, wok or kadai. Add the chopped onions and cook until they become transparent.
3. Add the ginger-garlic paste after that. Saute till the raw ginger-garlic smell is gone. Add the tomatoes now, cut fine. For 3 to 4 minutes, sauté the tomatoes.
4. Next, mix the tomatoes with the ground kadai masala. Cook the tomatoes until the mixture turns into a paste and begins to release oil. The mixture will also appear glistening, and oil will be released from the sides.
5. Add the julienned capsicum now. The capsicum should be sautéed for three to four minutes. Add water and green chilies after that.
6. Stir thoroughly and heat until the capsicum is half done. Mix in the garam masala powder and salt. Stir the mixture thoroughly.
7. After that, add the paneer cubes and mix them gently with the masala foundation that has been sautéed.
8. Add the coriander leaves, ginger julienne, and crushed fenugreek leaves last. Give it a light stir and voila!
9. Serve warm or hot kadai paneer with naan, paratha, or roti, three types of Indian flatbreads. It can also be served with soft bread.
10. Don't forget to serve with lemon wedges and thinly sliced onions on the side.

Bengali Style Doi Maach

Ingredients:

• 1 kg Rohu fish/ Catla fish or any freshwater fish (cut into pieces, washed)
• ¾ teaspoon red chili powder (for marination)
• Pinch of salt (for marination)
• 2 teaspoon Mustard oil (for marination)
• ½ teaspoon turmeric powder (for marination)
• 1 Bay leaf
• ½ inch cinnamon stick/cassia/dalchini
• 4 cloves
• 2 tablespoon mustard oil (for the curry)
• 4 green cardamoms
• ½ teaspoon Cumin seeds
• ½ teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoons ginger garlic paste
• 1 onion, ground to paste
• ½ kg Curd (whisked)
• Pinch of salt (as per taste)
• Fresh coriander leaves (to garnish, optional)

Preparation:

1. Transfer the fish pieces to a bowl and season with salt, turmeric, chilli powder, and a teaspoon of mustard oil to help the spices bind to the fish. Gently rub the fish with the spices. Let it marinate for 15 minutes while covered.
2. In a separate bowl, mix the curd thoroughly and then add the red chilli powder and turmeric. Set aside.
3. Add the two tablespoons of mustard oil to a medium-sized frying pan that has been heated till hot. To remove the majority of the oil's pungency, heat it thoroughly until it smokes.
4. Add the marinated fish pieces once it's heated and cook for a few minutes on each side until the edges are golden brown and the color is vibrant. Transfer the fish to a plate and set aside after it is brown and ¾ done.
5. Reheat the same pan with the fragrant fishy mustard oil. Once the oil is heated, add the cumin seeds, bay leaf, and entire spices. Sauté over medium heat until they are aromatic and have changed color.
6. Next, add the onion paste and cook until it turns a light golden brown. Next, add the ginger and garlic paste and cook the aromatic spice base with a little water until it turns a rich but light golden color and the oil has an oily surface.
7. Lower the heat to medium-low, then pour in the whipped curd and spice combination. Stir gently, then boil the curd gravy for 10 to 15 minutes, or until the oil comes to the top and the sauce has a beautiful rich mustard-golden-yellow hue.
8. Season it with salt and mix thoroughly. To gently poach the fish to perfection, just add the fried fish pieces and all of their resting juices to the sauce and simmer for an additional ten minutes.
9. Turn off the heat and check for a balance of flavor when the oil has risen to the top and the fish is cooked to perfection.
10. Add a liberal amount of fresh coriander leaves as a garnish and squeeze over some lime juice to enhance the flavors. Serve hot steamed rice beside the Doi Maach.

South Indian Chicken Chettinad

Ingredients:

• 3 tablespoon sesame oil
• 2 tablespoon ginger garlic paste
• 500 grams chicken (bone-in works best)
• 3 sprigs curry leaves
• 2 large onions, sliced thinly
• 2 medium tomatoes, cubed
• 3 tablespoon coriander leaves

For Marinating Chicken:

• 1 teaspoon turmeric powder
• Salt to taste
• 2 tablespoon lemon juice, freshly squeezed

For Chettinad Masala:

• 3 tablespoon coriander Seeds
• 5 dry red chillies
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 piece cinnamon stick
• 2 teaspoon of black pepper
• 5 pods cardamom
• 1 piece star anise
• 4 piece cloves
• ¼ cup fresh coconut, grated

Preparation:

1. Mix the chicken thoroughly with the lemon juice, salt, and turmeric powder. Allow it to marinade for 15-20 minutes.
2. Now prepare the masala for chettinad. In a kadai, dry roast all the spices except the coconut till golden. Add the coconut and cook it until it goes light golden after it has turned golden. Take them out and crush them into a smooth paste in a mixer.
3. In a pressure cooker, heat the oil, then add the onions and cook until they are tender. Stir in ginger garlic paste and curry leaves. Give it a minute to sauté.
4. Mix thoroughly after adding the marinated chicken. Mix thoroughly after adding the cubed tomatoes. Cook with a lid on for two whistles and simmer for ten minutes.
5. Turn off the heat and allow them to steam on their own.
6. After opening the cooker, transfer the chicken to a kadai. If extra water is needed, add it. Mix thoroughly after adding the ground masala. Simmer for ten minutes with a lid on. Serve after adding the coriander leaves on top.

Feta, Basil & Cherry Tomatoes Egg Muffins

Ingredients:

• 6 large eggs
• 1 tablespoon extra virgin olive oil
• ¼ cup crumbled feta
• 12 cherry tomatoes, halved
• ¼ cup milk (optional, can be substituted for any plant-based milk or be absolutely omitted)
• ¼ teaspoon of salt
• Pinch of freshly ground black pepper
• 12 basil leaves, chopped
• 2 spring onions, finely sliced

Preparation:

1. Preheat your oven to 400°F (200°C). Spray extra-virgin olive oil on a muffin pan. Silicone liners are also an option if you want to use them.
2. Crack the six eggs into a big bowl, then whisk in the milk (if using) and salt and pepper until the eggs are light and airy.
3. Slice the cherry tomatoes in half and finely chop the basil leaves.
4. Top each muffin pan with four cherry tomato halves, chopped basil, crumbled feta, and spring onions.
5. Pour the egg mix into each muffin tray until it is ¾ full, then bake for 15 to 20 minutes at 400°F (200°C) until the tops of the egg muffins are golden in color.
6. Pull the pan from the oven, allow the muffins to cool a little, and then remove them from the pan.
7. Allow the muffins to cool fully and then store them in the refrigerator for up to four days in an airtight container or single-serving resealable bags. You can reheat them by placing them on a paper towel-wrapped microwave-safe pan and heating them for 30 seconds to 1 minute (until the middle is thoroughly heated).
8. Additionally, egg muffins can be frozen for up to three months after being individually wrapped. Then, heat these muffins for about 1 to 2 minutes if frozen.

Avocado Breakfast Burrito

Ingredients:

• 1 avocado, sliced
• 8 eggs
• 5-6 slices thick cut bacon, chopped
• 1 tablespoon olive oil
• ⅕ cup fresh basil, chopped
• ⅕ cup fresh cilantro, chopped
• ½ sweet onion, chopped
• 1 red bell pepper, chopped
• 1 anaheim pepper, chopped
• ½ cup yellow corn
• 1 clove garlic, minced
• Pinch of kosher salt
• Pinch of freshly ground black pepper
• 1 ½ cups sharp cheddar cheese, shredded
• 1 cup leftover french fries or roasted potatoes
• 4 burrito tortillas, warmed

Preparation:

1. Heat a big wok or skillet over medium heat. Add and cook the bacon until it crisps up. Transfer the bacon to a plate covered with paper towels. Drain the skillet of all except one tablespoon of bacon fat.
2. Put the skillet back on the stove over medium heat after adding the last tablespoon of grease and a tiny bit of olive oil.
3. Add the corn, anaheim and red bell peppers, along with the onions. Cook until tender, about 5 minutes. Cook for a further 30 seconds after adding the garlic. Transfer to a platter after seasoning with salt and pepper.
4. Put the skillet back on medium heat and drizzle with oil once more. In a mixing bowl, whisk the eggs and the cheese.
5. Add the eggs to the skillet and scramble them for three to five minutes, or until they are cooked through. After adding salt and pepper for seasoning, turn off the heat. Add the cilantro and basil and mix.
6. Microwave each tortilla for 30 seconds at a time. Quickly arrange the avocado, bacon, french fries, scrambled eggs, and vegetables on one end of the tortilla.
7. The tortilla should be folded over the fillings. Try to roll the tortillas as tightly as possible. Continue with the remaining ingredients and tortillas.
8. To keep the completed burritos well packed, wrap them in tin foil. Burritos should be reheated in the oven for 10 minutes to ensure they are well heated. Serve with salsa, spicy sauce, and sour cream as desired.
9. Store these in freezer bags after wrapping them tightly in foil to freeze them so that you can have them for breakfast for the next few days. Take off the foil and thaw them in the microwave for 60 to 90 seconds on high power.

Ham & Broccoli Quiche (Keto Friendly)

Ingredients:

• 1 tablespoon butter
• 6 large eggs
• 1 cup heavy whipping cream
• 1 cup ham, chopped (can substitute with bacon or ground sausage)
• ½ cup onion, diced
• 2 cups broccoli, cut into florets (bite-sized)
• 1 cup cheddar cheese, shredded (not pre-shredded, if using for Keto diet)

Preparation:

1. After preheating the oven to 400°F, arrange the oven rack in the middle. Coat a 9" pie pan with oil.
2. Melt the butter in a medium-sized skillet over medium heat.
3. Cook the onion in the melted butter until tender, which should take around 4-5 minutes.
4. Place the chopped broccoli florets in the bottom of the pie pan, followed by the ham and onion combination.
5. Add a cup of shredded cheddar cheese on top.
6. In a separate dish, whisk together the eggs and the cream, then pour the mixture over the cheese and vegetable combination.
7. Place the quiche without a ham crust on the middle rack and bake it for 30 to 35 minutes, just until the eggs are set.
8. Savor it warm or cold! You can reheat it on a microwave-safe plate after cutting a slice of the quiche for the next day’s breakfast.

Chicken Pesto Panini

Ingredients for pesto sauce:

• Basil Leaves: 2 cups
• Garlic: 3 cloves
• Nuts: ½ cup (pine/walnut/any other substitution)
• Lemon: 1 (or lemon juice)
• Parmesan cheese: optional

Ingredients for sandwich:

• Chicken: breasts/thighs, whatever you like
• Bread: 2-3 slices of sourdough/focaccia/regular sandwich bread
• Spinach or Arugula: handful
• Tomato: 1, thinly sliced
• Onion: 1, thinly sliced
• Mozzarella cheese
• Pesto sauce: 2 tbsp

Preparation for pesto:

1. Toast the nuts for around 20 seconds and allow them to cool.
2. Wash your basil thoroughly.
3. Blend the toasted nuts, basil leaves, and garlic with 2-4 tbsp olive oil (Optional: parmesan cheese).
4. Season with salt and pepper according to your taste.

Preparation for sandwich:

1. Coat your chicken with spices and cook on medium to high heat till it softens. If you have some time, you can marinate the chicken for 15 minutes.
2. Assemble your panini by spreading pesto on the bread and adding the chicken, onion, tomato, mozzarella, and spinach/arugula.
3. Toast your panini on the same stove (so it soaks up all the juices and you save time and hassle) till it becomes golden brown and the cheese is properly melted.

Beans and Avocado Sandwich

Ingredients:

• Beans: ¼ cup of cooked beans (black beans, kidney beans, navy beans, even chickpeas or whatever you have)
• Avocado: ½, ripe to be mashed or sliced
• Bread: 2 slices of multigrain or sourdough
• Tomato: 2 thin slices
• Onions: 2 thin slices
• Spinach/Arugula/Lettuce: small handful
• Cheese: mozzarella, feta, slice, shredded or anything you have

For tanginess, you can add either one of these:

• Pickled vegetables like onion or cucumber
• Pesto sauce
• Mustard like Dijon or honey mustard

Preparation:

1. Toss the beans in a pan on medium heat with some olive oil and season it to your liking (salt, pepper, chili, lemon juice, vinegar, and soy sauce).
2. Toast the bread on both sides with butter in the same pan until the bread is slightly golden brown in colour. Feel free to add a pinch of chili flakes if preferred.
3. After mashing the avocado, add a drizzle of olive oil, oregano, and lemon juice. You can also slice the avocado instead of mashing it. Season this mixture with salt and pepper.
4. Assemble the sandwich according to your preference. Spread the sauce you chose, such as pesto, mustard, or ketchup.
5. Arrange your greens (spinach, lettuce, or arugula). Then add the veggies (tomato slices followed by onion slices). Finally, incorporate the beans and avocado. Add your pickles if desired.

Red Cabbage and Tofu Sandwich

Ingredients:

• Bread: 2 slices of whole grain or sourdough
• Tofu: ½ block
• Red Cabbage: 1 cup, shredded
• Capsicum: 1 (any colour), thinly sliced
• Mushrooms: 15 gm, sliced
• Onion: 1, thinly sliced
• Apple cider vinegar: 1 tbsp

Optional:

• Maple Syrup or Agave: 1 tbsp
• Sesame seeds: 1 tsp
• Pesto/Hummus/any other spread

Preparation:

1. Prepare your tofu by draining excess moisture (wrap it in a muslin cloth, put a heavy object on it, and let the water out), then slice it in thin strips.
2. In a pan, add olive oil on medium heat followed by your sliced tofu. Let it cook properly and season it with salt and pepper. When it is golden brown, it's ready.
3. In the same pan, sauté your veggies in olive oil and seasonings for 2 minutes. Add mushrooms, top it with vinegar and soy sauce, and give it a good mix for another minute.
4. While your veggies cook, add the red cabbage, apple cider vinegar, maple syrup (if you have it), and a pinch of salt and pepper in a bowl. Toss well and let it sit for a while.
5. Check if all the veggies are properly cooked and covered in seasoning, then take the veggies off your pan.
6. Combine all the ingredients in the red cabbage bowl and sprinkle some sesame seeds for a crunch if you feel like it.
7. Assemble the sandwich with all the ingredients. Add tahini/pesto/hummus or any other base sauce. Add a dash of lemon juice if desired and serve.

Mushroom and Avocado Sandwich

Ingredients:

• Sourdough or multigrain bread: 2 slices
• Avocado: ½ ripe to slice or mash
• Mushrooms: 20 gms (1 cup)
• Garlic: 1 clove, minced
• Red lettuce
• Cheddar cheese: 1 slice
• Pickles: 3-4
• Spread: mayo/hummus/mustard/pesto

Preparation:

1. In a medium heat pan, add butter and olive oil (½ tsp each) followed by minced garlic and sliced mushrooms. Add seasonings of choice (salt, pepper, smoked paprika, soy sauce, vinegar).
2. Remove the mushrooms after 2-3 minutes (or until they become golden brown) and toast the bread in butter.
3. Assemble your sandwich by adding a generous spread followed by mushrooms, avocado (sliced or mashed), cheese, pickles, and then another layer of avocado. Serve with a side of fries or chips.

Smoked Salmon and Eggs Open Bagel Sandwich

Ingredients:

• Bread: 2 slices of sourdough or multigrain (or sliced bagel for a gourmet kick)
• Eggs: 2 large
• Smoked Salmon: 2 oz, thinly sliced
• Cream cheese: 1 tbsp, softened
• Dill: fresh, 1 tsp (thyme or parsley works as substitutes)
• Tomato: 2 thin slices
• Chives: 1 tsp, chopped
• Chili oil: 1 tsp

Preparation:

1. Prepare your eggs sunny side up, scrambled, or boiled depending on your preference. For sunny side up, heat a pan on high, add equal parts olive oil and butter, and crack the eggs on top. Season with salt and pepper.
2. Toast the bread or bagel in butter till golden brown.
3. In a bowl, mix tomatoes, smoked salmon, cream cheese, chives, and dill. Add salt, pepper, smoked paprika, and lemon juice. Toss them well.
4. Assemble the preparation on the bread/bagel. Top each with the sunny side egg and drizzle chili oil for a spicy kick (optional).