1. Combine all the ingredients in a medium bowl. Use an immersion blender to blend until completely smooth. (You can also use a regular blender for this step.)
2. Add toppings of your choice or one of the above recommendations.

1. To make the chili paste, toast the chilies in a large dry pot over medium-high heat until soft and fragrant, about 2 minutes per side. Remove the chilies and use a knife to destem and deseed, discarding the stems and seeds. Set the chilies aside in a bowl.
2. In the same pot, toast the peppercorns, cloves, cumin, coriander, paprika, and cinnamon until fragrant and just beginning to smoke, 1 to 2 minutes. Put the toasted spices and remaining chili-paste ingredients in a high-powered blender with the peppers and purée until you have a smooth paste. Set aside.
3. To make the birria, wipe the pot clean, then add the oil and heat over medium-high heat until it shimmers. Add the onion and sauté until it begins to turn translucent, about 3 minutes. Add the mushrooms and stir well, then add the salt and stir again. Sauté the mushrooms until they give up their liquid and begin to brown, about 5 minutes.
4. Add the beans, stock, and chili-paste mixture to the pot and stir well to combine. Bring everything to a boil, then lower the heat to medium-low and let simmer to meld the flavors, about 15 minutes.
5. Taste for seasoning and serve as a stew. If you want to make tacos, strain the birria and put the mushroom-bean mixture in one serving bowl and the liquid in another. Either way, serve with the tortillas and garnishes, taco-bar style.

1. To make the crust, put the flours, coconut oil, and salt in a food processor and pulse until the oil is broken up, with the largest pieces of coconut-oil chunks no bigger than a pea.
2. Add the water and pulse again until the dough starts to come together. Don’t overwork it or it will get tough. Turn the dough out onto your work surface, gather it into a ball, and wrap it tightly. Rest it in the fridge for at least an hour or up to overnight. (You can make the crust ahead of time and keep it tightly wrapped in the fridge overnight or in the freezer for up to a month.)
3. To make the filling, toss all the filling ingredients (except the maple syrup for finishing) in a bowl until combined.
4. Preheat your oven to 375 degrees F. To make the hand pies, let the dough come to room temperature. Lightly flour your work surface and roll the dough out into a sheet about ⅛-inch thick. Use a knife to trim ragged edges, then use the trimmed pieces to press and fill any holes so that you end up with a rectangle about 12 inches wide and 16 inches long.
5. Cut the sheet of dough into rectangular quarters. Place a quarter of the filling on one half of each piece of dough, leaving ½ inch around the edges. Fold the empty half of the dough over the filling, line up the edges, and press down gently all the way around. Use a fork to poke the top of each pie, and then press down with the fork to seal the three joined edges of the crust.
6. Brush the tops of the pies with the remaining maple syrup and bake for 30 minutes.
7. Let cool 10–15 minutes before serving.

1. Place a large pot over medium heat, then add the oil and heat until shimmering. Add the cumin seeds and let them sizzle for a few seconds, then stir in the chopped onion and sauté until translucent, about three to five minutes.
2. Add the garlic and ginger and cook for about one minute. Stir in the coriander, turmeric, and chili powder, and cook for another minute until fragrant.
3. Add the red lentils and stir to mix well with the spices, then pour in the vegetable broth or water, and bring the mixture to a boil. Add the cubed potato, salt, and pepper, then reduce the heat to low, cover the pot, and simmer for about 10 minutes or until the lentils and the potatoes are nearly cooked through, stirring occasionally.
4. Stir in the pumpkin and the frozen peas and carrots. Season with more salt and pepper to taste. Cover and simmer for another 10 minutes, until the lentils and vegetables are tender.
5. Taste and adjust seasoning as needed; add water to thin if necessary.
6. Serve the stew hot, garnished with fresh cilantro.

1. Heat the butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about three to five minutes.
2. Add the minced garlic and grated ginger and sauté for another minute.
3. Add the chicken to the skillet and cook for three to five minutes, until it’s just beginning to brown, and then add the spices and salt and stir to coat the chicken. Cook for a few minutes more, until the spices are fragrant.
4. Add the pumpkin, tomato sauce, and dried fenugreek leaves (if using), and stir well to combine. Bring the mixture to a low simmer, then cover the skillet and simmer on low heat for about five minutes.
5. Add the heavy cream or coconut milk and stir to combine. Cover the pot and continue to cook on low heat until the chicken is cooked through, about 10 to 15 minutes, stirring occasionally.
6. Taste and adjust seasoning as needed; add water to thin if necessary. Serve the butter chicken hot with cooked rice or naan, garnished with fresh cilantro.

1. In a large pot or skillet, heat 1 tablespoon of the ghee over medium heat. Add the paneer or tofu cubes and cook until browned lightly on all sides, about seven to 10 minutes. Remove the cubes from the pot and set aside.
2. Add the remaining 2 tablespoons of ghee to the pot, then add the cumin seeds and let them sizzle for a few seconds. Stir in the chopped onion and sauté until translucent, about three to five minutes.
3. Add the minced garlic and grated ginger and cook for about one minute. Stir in the spices, salt, and pepper, and cook for another minute until fragrant. Add the pumpkin and the farro, stirring to mix well with the spices.
4. Pour in the vegetable broth or water and bring the mixture to a boil. Then reduce the heat to low, cover the pot, and simmer for about 20 to 25 minutes, stirring occasionally.
5. Once the farro is almost cooked through, add the chopped spinach and paneer or tofu cubes. Continue to simmer for another five to 10 minutes until the farro is tender.
6. Taste and adjust seasoning as needed; add water to thin if necessary. Serve the curry hot, with naan.

1. Place a heavy-bottomed pan over medium heat, then add the ghee and heat until melted. Add the pumpkin and stir well to combine. Cook over medium-low heat, stirring frequently, for about five minutes.
2. Add the sweetened condensed milk and the milk to the pan and stir to mix well. Reduce the heat to low and continue cooking the mixture, stirring often, until it thickens and starts to come together, about 15 to 20 minutes.
3. Add the cardamom and continue to cook until the halwa looks glossy and somewhat darker. It will start to pull away from the sides of the pan when it’s reduced enough.
4. Add the nuts and stir to combine, then remove from the heat and allow the halwa to cool slightly.
5. Serve garnished with extra chopped nuts.

1. Mix the broccoli, carrot, cabbage, cranberries, cashews, and mozzarella in a large bowl.
2. Add the dressing ingredients to a blender or food processor and blend until smooth (small flecks of herbs will remain).
3. Toss the salad with the dressing and serve.

1. In a heavy-bottomed pot, heat the sesame oil over medium heat.
2. Sauté the onion and mushrooms until they begin to soften, approximately five minutes.
3. Add the ginger and garlic and cook until fragrant, about two minutes more.
4. Stir in the salt and miso paste, then add the broth, scraping any browned bits from the bottom of the pan. Adjust the heat as needed to bring the mixture to a simmer, then add the noodles and cook according to package directions. When the noodles are about halfway done, add the bok choy.
5. Once the noodles are tender and the bok choy is wilted, stir in the bean sprouts.
6. Divide the soup among four bowls, and finish with a squeeze of fresh lime juice and sriracha to taste.

1. Preheat oven to 400 degrees F.
2. Cut the cabbage head in half and cut each half into four wedges.
3. In a cast-iron pan (or other oven-safe vessel), warm 1 tablespoon of the oil over medium heat until shimmering.
4. Cook the cabbage wedges in batches, flipping once and adding the second tablespoon of oil as necessary, until the cut sides are well browned, approximately four to six minutes per side.
5. While the cabbage is browning, mix the tahini, oregano, thyme, rosemary, coriander, cumin, salt, and pepper in a small bowl.
6. Remove the browned cabbage wedges from the pan. Add the remaining teaspoon of oil to the pan, then add the garlic. Sauté for 30 seconds, then remove the pan from heat.
7. Spread the tahini mixture over the bottom of the pan and arrange the cabbage wedges in the pan in a single layer (a bit of overlap is fine).
8. Pour in the vegetable broth and place the pan in the oven.
9. Roast until the cabbage is fork-tender, 30 to 40 minutes.
10. While the cabbage is roasting, make the tzatziki sauce by mixing the yogurt, cucumber, lemon juice, dill, and salt in a small bowl.
11. Scoop the cabbage and the tahini mixture out of the pan, and serve with the tzatziki sauce alongside.

1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2. In a medium bowl, mix 3 tablespoons of the olive oil with the oregano, rosemary, basil, and salt. Add the cauliflower and toss until well coated, then place it on the baking sheet and roast for 25 minutes, until the cauliflower is fork-tender and beginning to crisp at the edges.
3. Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the onion and cook until lightly golden, approximately five minutes, then add the garlic and cook for one minute more.
4. Stir in the tomato sauce and fresh parsley, and remove from the heat.
5. In a small skillet, heat the remaining 1 tablespoon of olive oil. Mix in the breadcrumbs and cook over medium heat until crispy and toasted, two to four minutes.
6. Remove the cauliflower from the oven, pour the tomato-sauce mixture over the top, and toss to coat.
7. Sprinkle the Parmesan evenly over the top, and finish with the breadcrumbs.
8. Return the baking sheet to the oven for five minutes, and then serve.

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and drizzle it with a teaspoon of the oil.
2. Wash the lettuce heads and pat dry. Slice each one in half lengthwise.
3. In a small bowl, mix the garlic, anchovy paste, and remaining 3 tablespoons of olive oil until well-blended.
4. Arrange the lettuce on the baking sheet, cut side up. Use a pastry brush to cover the cut sides with the anchovy-garlic mixture, dividing it evenly among the pieces.
5. Roast the romaine until it is wilted and the edges are beginning to brown, eight to 10 minutes.
6. Line a second baking sheet with parchment paper and spread the Parmesan in a thin layer. Bake until the cheese has melted and is golden, three to five minutes, then remove from the oven. The cheese will become crisp as it cools.
7. Crumble the cheese crisp over the top, add a squeeze of fresh lemon, and enjoy warm.

1. In a small saucepan, melt the butter and oil over medium-low heat.
2. Add the shallots and cook, stirring regularly, until caramelized and golden brown, approximately 15 to 20 minutes.
3. Stir in the vinegar and remove from the heat.
4. In another pot, bring the peas and water to a boil over medium heat and continue to cook until the peas are softened, about eight to 10 minutes.
5. Drain the peas and transfer them to a bowl, then use a potato masher or a fork to roughly mash. Mix in the mint and caramelized shallots.
6. Spread over sourdough toast and top with a sprinkle of flaky sea salt.

1. Mix the soy sauce, honey, olive oil, and lemon juice in a medium bowl. Add the herbs, spices, and salt, and stir to combine.
2. Then add the chicken and toss to coat.
3. Refrigerate and allow to marinate for at least 30 minutes or up to overnight.
4. Meanwhile, soak the rosemary sprigs in cold water for at least 30 minutes. If you’re using wooden skewers, soak those as well.
5. Heat the grill to 375 degrees F.
6. Assemble your skewers: Hold one rosemary sprig against a skewer, then pierce each chicken piece and thread it on, starting at the bottom so the chicken pieces slide up over the rosemary leaves. Leave a bit of space between each piece.
7. Grill for approximately 20 minutes, turning after 10 minutes, until the chicken is blackened around the ­edges and an inserted meat thermo­meter reads at least 165 degrees F.

Alternatively, roast the skewers on a baking pan in the oven at 375 degrees F for 20 minutes, flipping halfway through roasting, and finish under the broiler for three minutes. Serve.

1. Place a cast-iron pan over high heat.
2. While it’s heating, pat the steaks dry with a paper towel. Salt and pepper the steaks on both sides.
3. Add the ghee to the hot pan, then place the steaks in the pan and sear for approximately four minutes, until they release easily.
4. Flip the steaks, then add the butter and bay leaves to the pan.
5. Tilt the pan and use a spoon to baste the steaks with butter. Cook for another five to seven minutes, or until an inserted meat thermometer reads 150 degrees F.
6. Remove the steaks from the pan and allow to rest.

While the steaks are resting, make the beans.

1. Wipe out the cast-iron pan and discard the bay leaves, then place the pan over medium heat and add the oil.
2. Add the garlic and fresh bay leaves, and cook until fragrant and sizzling, approximately two minutes. Add the remaining ingredients and stir to combine.
3. Bring the mixture to a simmer, then reduce the heat to low and cover.
4. Cook until most of the liquid is absorbed, approximately seven to 10 min­utes.
5. Remove the bay leaves and divide the beans between two plates. Slice each steak against the grain; arrange alongside the butter beans and drizzle with any accumulated juices.

1. Preheat the oven to 425 degrees F.
2. In a food processor, blend the sage, parsley, garlic, lemon juice, and salt until well combined. Drizzle in the olive oil and blend until smooth. Add the walnuts and Parmesan, and pulse several times to mix.
3. Cut any large potatoes in half.
4. In a roasting pan, toss them in the pesto until well coated.
5. Cover and bake for 35 minutes.
6. Uncover and roast for 20 minutes more, stirring periodically, until potatoes are golden brown with crispy edges.
7. Serve.

1. Place the dates in a small bowl. Cover with hot water and let soak for at least 30 minutes to soften. Drain the dates, reserving the date water.
2. Preheat the oven to 350 degrees F.
3. In a food processor, blend the dates, 1 tablespoon of the date water, the basil leaves, oil, and vanilla until ingredients are well combined and no large date pieces remain. Add more date water a teaspoon at a time as needed to help the ingredients break down.
4. In a medium bowl, mix the almond flour, cinnamon, and salt. Add the date mixture and stir until a sticky dough forms.
5. Roll dough into approximately 1½-inch balls and place on a parchment-lined baking sheet. Use your palm to gently flatten each cookie.
6. Bake for 12 to 15 minutes, until the cookies are fragrant and browned around the edges. Cool on a wire rack before serving.

1. In a large mixing bowl, whisk the coffee and cane sugar until the sugar is completely dissolved.
2. Pour the coffee into a ceramic baking dish and place in the freezer. Freeze for two to three hours, raking through the mixture with a fork every 30 minutes, until it reaches a crystalized, granulated texture.
3. Enjoy fresh, or freeze for up to one month. Fluff with a fork before serving.

1. Line a baking sheet with parchment paper.
2. Slice the peaches into wedges and the banana into disks. Spread the fruit pieces in a single layer on the baking sheet and freeze until solid, about two to three hours. (If you’re using frozen peach slices, just freeze the sliced bananas.)
3. Once the fruit is frozen, transfer it to a high-powered blender and add the yogurt and the honey. Blend until smooth, scraping down the sides as needed. Add a splash of milk as needed to reach soft-serve consistency.
4. Enjoy immediately or freeze for an additional 30 minutes for a firmer texture.

1. Place the cashews in a jar with a lid and cover with water. Refrigerate overnight.
2. Preheat the oven to 350 degrees F.
3. Spread the coconut onto a baking sheet in a single layer, and bake for seven to eight minutes, stirring every couple of minutes, or until the coconut is evenly toasted.
4. Strain the cashews and place them in a high-speed blender with the dates. Blend until a thick paste forms, scraping down the sides as needed.
5. Add the coconut milk, vanilla-bean paste, and salt. Blend until smooth and creamy.
6. Line a loaf pan with parchment paper and pour in the mixture. Sprinkle the toasted coconut on top and gently fold it in.
7. Place the loaf pan in the freezer for four hours, or until the mixture is solid. Set on the counter for 10 minutes to thaw the ice cream slightly before scooping.

1. In a small pot over medium heat, combine the honey and water. Whisk until the honey is completely dissolved, and bring the mixture to a simmer.
2. Add ½ cup of the pistachios and simmer for eight to 10 minutes. Remove from the heat and stir in the almond extract. Allow the syrup to cool slightly.
3. Transfer the syrup to a high-speed blender.
4. Add the cottage cheese and blend until smooth.
5. Line a loaf pan with parchment paper and pour in the mixture. Roughly chop the remaining ½ cup of pistachios, then sprinkle them over the mixture and gently fold them in.
6. Place the loaf pan in the freezer for four hours, or until the mixture is solid.
7. Set on the counter for 10 minutes to thaw the ice cream slightly before scooping.

1. Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk the yogurt, peanut butter, and maple syrup until smooth.
3. Use a ¼-cup measuring cup to scoop the mixture onto the baking sheet in six mounds. (Be sure they’re narrow enough to fit into the wide-mouthed jar used in the next step.) Press a wood craft stick into each mound and sprinkle evenly with the chopped peanuts. Freeze until solid, about two hours.
4. Place the chocolate and the coconut oil in a wide-mouth canning jar or other microwave-safe container. Microwave until melted, 20 to 30 seconds at a time, stirring between each round.
5. Working one at a time, dunk the frozen yogurt pops into the melted chocolate until evenly coated, allowing the excess chocolate to drain off before placing the pops back on the baking sheet. Return the baking sheet to the freezer for 15 minutes, or until the chocolate is firm.
6. Alternatively, leave the frozen pops on the baking sheet and drizzle them with the melted chocolate to coat the top, then freeze again until firm.

Prepare the squash:

1. Preheat the oven to 425 degrees F.
2. Place the squash halves cut side down on a baking sheet and roast until tender, 35 to 45 minutes.

While the squash is roasting, make the puttanesca:

1. In a Dutch oven over medium heat, add 3 tablespoons of the olive oil and heat until shimmering.
2. Add the onion and eggplant and sauté for five minutes.
3. Add the garlic, anchovies, olives, herbs, and salt and cook for an additional 10 minutes, stirring frequently, until the eggplant is softened.
4. Add the tomatoes, broth, and vinegar.
5. Reduce the heat to low and simmer for another 10 minutes.

To serve:

1. Remove and discard the squash seeds. Use a fork to scrape out the “spaghetti” strands and toss them with the remaining olive oil.
2. Mix in the puttanesca and top with the minced parsley.

1. Preheat the oven to 425 degrees F.
2. Use a towel to thoroughly pat the chickpeas dry, then toss them with the olive oil, salt, and paprika. Spread in a single layer on a baking sheet and roast until the chickpeas are golden and crunchy, approximately 30 minutes.
3. Meanwhile, combine the dressing ingredients in a food processor or blender and blend until smooth.
4. In a large bowl, tear the kale into pieces and remove the stems.
5. Pour the dressing over the kale and use your hands to massage the dressing in until the greens are reduced by approximately half.
6. Top with the sun-dried tomatoes, pumpkin seeds, torn basil, chopped avocado, and crispy chickpeas. Drizzle with the sun-dried tomato oil and serve.

1. Place a Dutch oven over medium heat, then add the olive oil and heat until shimmering.
2. Add the onion, ginger, and garlic and cook until the onion is translucent, about three minutes.
3. Add the tomatoes, salt, spices, and gochujang; cook until the spices are fragrant and the tomatoes have begun to break down, about seven minutes more.
4. Add the coconut milk and blend with an immersion blender until mostly smooth.
5. Add the cauliflower florets and stir to coat. Simmer with the lid on for 25 minutes, or until the cauliflower is tender.
6. Serve over brown rice, topped with minced cilantro.

1. Soak the raw cashews in hot (just below boiling) water for 15 minutes.
2. Remove the kohlrabi leaves and set aside.
3. Trim the bases off the kohlrabies so they can sit flat; discard the bases. Use a melon baller or serrated knife to hollow out the kohlrabies, forming bowls with walls approximately ½-inch thick. Reserve the kohlrabi scraps.
4. Place the kohlrabi scraps in a food processor and pulse until the kohlrabi is coarsely ground into bits about the size of rice grains. Transfer to a mesh sieve to drain.
5. Place a large skillet over medium heat, then add the olive oil and heat until shimmering.
6. Add the onion and cook for about four minutes, until fragrant and translucent.
7. Add the salt, oregano, and red-pepper flakes and stir, then transfer the mixture to a large bowl.
8. Add the drained kohlrabi, turkey, and fresh herbs to the bowl, and mix well. Pack the mixture into the kohlrabi bowls.
9. To prevent scorching, spread the kohlrabi leaves over the bottom of a Dutch oven, then place the stuffed kohlrabies on top.
10. Pour the chicken broth around the kohlrabies. Bring the liquid to a simmer, then cover and cook over low heat for 35 to 45 minutes, or until the kohlrabies are fork-tender and a thermometer inserted into the center of the turkey mixture reads 165 degrees F.

While the kohlrabies cook, make the cashew cream:

1. Drain the soaked cashews and place them in a blender with ½ cup fresh water and the remaining cream ingredients. Blend until smooth.
2. Drizzle over the stuffed kohlrabies and serve.

Make the miso-roasted radishes:

1. Preheat the oven to 400 degrees F.
2. To make the miso-roasted radishes, place the radishes, onion, and carrots in a large casserole dish.
3. In a separate bowl, mix the miso, olive oil, and vinegar. Pour over the vegetables and stir to coat.
4. Roast uncovered for 35 to 45 minutes, tossing halfway through cooking, until the radishes can be easily pierced with a fork.
5. Top with fresh herbs, then set aside.

Make the salmon:

1. Switch the oven setting to broil.
2. Mix the 1½ teaspoons of olive oil and half the lime juice, and drizzle over the salmon fillets. Season the fillets with the salt, pepper, and paprika, then arrange on a baking sheet and broil for eight to 10 minutes, or until the salmon is lightly browned and flakes easily with a fork.

Make the sauce:

1. While the fish cooks, make a sauce. In a small pot, combine the coconut milk, ginger, sriracha, and the rest of the lime juice.
2. Bring to a boil, then lower the heat and simmer until the sauce has thickened, seven to 10 minutes.
3. Drizzle over the salmon and serve alongside the roasted radishes.