• Preheat the oven to 375 degrees F.
• Squeeze the lamb out of its casing into a large cast-iron skillet over medium heat.
• As it cooks, break the lamb into small pieces with a spatula and sauté until it begins to brown, about 4 minutes.
• If using a leaner sausage, such as chicken, you may need to add some grapeseed or sunflower oil to the pan.
• With a slotted spoon, transfer the sausage to a bowl.
• Add the onion to the skillet and sauté until it begins to caramelize, 4 to 5 minutes.
• Drizzle in sunflower oil as needed.
• Add the mushrooms and garlic and cook until softened, about three minutes.
• Stir in the yams, kale, thyme, oregano, sage, salt, and pepper and return the sausage to the skillet.
• Transfer the skillet to the oven and roast for 20 to 25 minutes, or until the yams can be easily pierced with a fork.

• Place a large sauté pan over medium heat.
• Add the sesame seeds to quickly toast until lightly browned, about 1 minute.
• Add the oil, garlic, and shallot and cook, stirring occasionally, until soft and fragrant, 3 to 4 minutes.
• Add the mushrooms and salt and sauté until tender, about 3 minutes.
• Fold in the kale and continue stirring until it starts to wilt, 3 to 4 minutes.
• Stir in the rice, sesame oil, and mirin and cook until the rice is heated through, about 2 minutes.
• Top with the cashews and nori.

• Scoop the avocado into a medium bowl.
• Add the lime juice, cumin, and salt and mash with a fork until the ingredients are well combined but the mixture is still chunky.
• Arrange 4 bread pieces on each serving plate.
• Spread a layer of avocado mixture on each piece.
• Top with ½ ounce salmon.
• Stack some sprouts on the salmon and garnish with radish slices.

• Put the chickpeas in a medium mixing bowl.
• Scoop the avocado into the bowl.
• Add the lemon juice, salt, cumin, and turmeric.
• Mash the mixture with a fork until the avocado is well incorporated.
• Allow some of the chickpeas to remain whole.
• Stir in the sunflower seeds.
• Just before serving, sprinkle the tortillas with water and heat in the microwave for 20 seconds.
• Scoop half of the chickpea mixture into the center of each tortilla.
• Top with the arugula and roll up the tortillas like burritos.

• Pre heat your oven to 400° F.
• Spray your rimmed baking sheet with cooking spray.
• In a small bowl, combine the almonds, lemon zest, dill, the 1 tablespoon of oil, and ½ teaspoon of the salt and pepper.
• Arrange the fish in your baking sheet.
• Spread each slice with 1 teaspoon of mustard.
• Divide the almond mix into 4 parts and spread into the mustard spread.
• Bake the fish for about 7-9 minutes, until the fish is opaque.
• In the meantime, heat the remaining 2 teaspoon of oil in a skillet.
• Add in the garlic and cook for about 30 seconds, stirring, until fragrant but not browned.
• Add in the spinach, lemon juice, and the remaining 1/2 teaspoon of the salt; then season with the pepper.
• Cook for about 2-4 minutes, frequently stirring, until the spinach is wilted.
• The spinach may turn yellowish.
• Don’t worry; it’s because of the lemon.
• The taste will still be great.
• Cover to keep warm.
• Garnish the spinach with lemon wedges, if desired, and serve with the fish.

Pan Seared Chicken

• Tenderize the chicken breasts by pounding the meat with a rolling pin or a meat mallet.
• This will ensure that the meat will have a uniform thickness.
• Season the chicken with the salt and the pepper.
• Heat the skillet on medium high heat.
• Add the olive oil.
• When the skillet is well heated, put in the chicken breasts and sear on high heat.
• Cook for about 2 minutes, until lightly brown, and then turn to the other side.
• Continue cooking until brown.
• Optional: You can sprinkle grated cheese on the chicken and then broil for about 5 to 10 minutes, or until the cheese melts, before serving.

Roasted Tomato-Almond Pesto

• In a large skillet, toast the almonds on medium heat for about 3-5 minutes, frequently stirring, until golden and fragrant.
• Allow to slightly cool and then transfer to the food processor.
• Process until the nuts are finely ground.
• Add in the tomatoes, the vinegar, the basil, and the pepper, and then process.
• While you keep the processor running, drizzle in the oil in a single, steady stream.
• Stir in the parmesan cheese and the salt.

• Prepare the oven by preheating to 425° F.
• Place a wire rack on a baking sheet and then coat it with cooking spray.
• Put the almonds, bread crumbs, garlic powder, the salt, and the pepper in the food processor and pulse the mix until the almonds are chopped coarsely.
• Transfer in a shallow dish.
• Put the egg white in a different shallow dish.
• Dip each pork slices in the egg white, coating both sides and then coat evenly with the almond mix.
• Place the almond-coated pork on your prepared rack, and then coat both sides of the coated pork with cooking spray.
• Bake the almond-coated pork for about 16-18 minutes, until the center is no longer pink and golden brown.
• In the meantime, whisk the soy sauce, honey, and the mustard in a bowl.
• Serve the almond-coated pork with the sauce.

• Put the garlic, parsley, and salt in the food processor and puree.
• Keep the processor running.
• Slowly add in the olive oil in thin stream.
• Pour in the almonds and then pulse to chop.
• Stir in the grated parmesan cheese, if using.
• Set aside.
• Cook the spaghetti according to the instructions in the package.
• Drain spaghetti, reserving 1/2 cup spaghetti water.
• Pour in 1/4 of the reserved spaghetti water, then the pesto, and the tomatoes.
• Is the sauce is too thick for you then just add more of the reserved pasta water.

Pan Seared Chicken

• Tenderize the chicken breasts by pounding the meat with a rolling pin or a meat mallet.
• This will ensure that the meat will have a uniform thickness.
• Season the chicken with the salt and the pepper.
• Heat the skillet on medium high heat.
• Add the olive oil.
• When the skillet is well heated, put in the chicken breasts and sear on high heat.
• Cook for about 2 minutes, until lightly brown, and then turn to the other side.
• Continue cooking until brown.

Optional:

• You can sprinkle grated cheese on the chicken and then broil for about 5 to 10 minutes, or until the cheese melts, before serving.

Herbed Bacon Quinoa Almonds

• Prepare the oven by preheating to 350° F.
• Put the slivered almonds inside a pie plate.
• Toast for about 4 minutes, until brown.
• Allow to cool, set aside.
• Heat the vegetable oil in a medium-sized saucepan.
• Add in the bacon.
• Cook on moderate high heat for about 2 minutes, until the bacon fat comes out.
• Add in the shallot.
• Cook for about 1 minute, stirring occasionally, until soft but not brown.
• Add in the quinoa, the stock, and the sage.
• Bring to boil and cover.
• Cook on low heat for about 17 minutes until the chicken stock is absorbed.
• Turn heat off.
• Allow to stand with the cover on for about 5 minutes.
• Take the sage out and fluff quinoa using a fork,
• Add in the parsley, the chives, and the toasted almonds.
• Stir and then season with salt and pepper.
• Serve together with the grilled chicken.

• Process 1/2 cup of the almonds in your food processor until they are finely chopped.
• Transfer to a shallow bowl.
• Add in the 1/4 cup of flour and combine.
• Evenly season the tilapia fillet with salt, and then rub with almond mixture.
• In a large heavy skillet, melt the butter with olive oil on medium heat.
• Arrange the almond coated fillets in the skillet and cook for about 4 minutes every side, until golden brown.
• Transfer to a serving plate when cooked.
• Add the remaining 1/2 cup of almonds in the skillet and cook for 1 minute, stirring often, until golden.
• Use a slotted spoon to remove the almonds.
• Sprinkle over fish and serve.