Step 1 Combine avocado, yogurt, mayonnaise, wasabi, lime juice, and salt in a food processor; process until smooth. Place mixture in a large ziplock bag; snip off 1 corner of bag to make about a 1/4-inch hole. Step 2 Slice cucumber diagonally into 32 1/8-inch-thick slices. Pipe a pea-size amount of avocado cream onto each cucumber slice; place salmon on top of avocado cream. Pipe remaining avocado cream (about 1/2 teaspoon per slice) on top of salmon. Top with microgreens and, if desired, caviar.

Step 1 Preheat oven to 375°F; line a large baking sheet with foil. Cut a small portion off stem end of peppers; reserve tops. Using a paring knife, remove and discard seeds and membrane. Step 2 Bring 3 cups water to a boil in a saucepan over medium-high heat. Add barley, cover, reduce heat to medium, and cook until tender, about 10 minutes. Drain well. Spread barley on a baking sheet; let cool completely. Step 3 Warm oil in a medium nonstick skillet over medium heat. Add corn and zucchini; cook, without stirring, until slightly tender and browned on 1 side, about 5 minutes. Transfer to a large bowl. Add barley, cheese, salt, lime zest, 1 tablespoon lime juice, 2 tablespoons cilantro, and 1/4 teaspoon cayenne; stir well. Step 4 Spoon about 1 1/2 tablespoons corn mixture into each pepper; place peppers on baking sheet. Cover open ends with reserved tops. Bake until tender, about 20 minutes. Step 5 Whisk together yogurt, 1/2 tablespoon water, and remaining 1/2 tablespoon lime juice in a small bowl. Drizzle over baked peppers. Sprinkle with remaining 1 tablespoon cilantro and pinch of cayenne.

Step 1 Preheat oven to 400ºF. Mist a 9-inch pie plate with cooking spray. Place 2 layers of sweet potato slices over bottom and up sides of pie plate, lightly coating with cooking spray between layers. (You may have some sweet potato left over; cover and refrigerate for another use.) Bake until tender and just beginning to turn golden, about 15 minutes. Remove pie plate from oven and press any sweet potato slices that have slipped down back up sides of dish; reduce oven temperature to 375ºF. Step 2 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add broccoli, remaining 1 tablespoon oil, and, if desired, cayenne; reduce heat to medium. Cover and cook, stirring occasionally, until broccoli is tender, about 10 minutes. (Add a few tablespoons of water to skillet during cooking time if onion is browning too quickly.) Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Step 3 Spread broccoli mixture over crust; sprinkle with cheese. Pour egg mixture over cheese. Bake until set, about 25 minutes.

Step 1 Preheat oven to 400ºF. Slice 1/4 inch off top of garlic head to expose cloves. Place, cut side up, in the center of a large piece of foil. Drizzle garlic with 1 tablespoon oil. Bring sides of foil up over garlic and fold tightly to seal; place on a baking sheet. Roast until very fragrant, soft, and golden, 40 to 45 minutes. Unwrap and let stand until cool enough to handle. Step 2 Heat 2 tablespoons oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until very tender and beginning to turn golden, about 5 minutes. Add broccoli, potato, and remaining 1 tablespoon oil; sprinkle with 1/4 teaspoon salt. Cook, stirring, until slightly softened, about 3 minutes. Pour in 5 cups broth. Increase heat to high; bring to a boil. Reduce heat to medium-low; simmer until broccoli and potato are very tender, about 25 minutes. Squeeze roasted garlic cloves out of head; add to soup. Simmer for 5 minutes. Step 3 Working in batches, puree soup in a blender. (Remove center piece of blender lid to allow steam to escape and cover opening with a towel.) If soup is too thick, stir in up to 1 cup additional broth, 2 tablespoons at a time. Stir in vinegar, pepper, remaining 3/4 teaspoon salt, and honey, if desired. Top with yogurt, pepper, and parsley, if desired.

Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes.

Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature.

Step 1 Preheat oven to 375°F. Coat a 7-by-11-inch glass or ceramic baking dish with cooking spray. Step 2 Stir together mulberries and cider in a large bowl; let stand for 10 minutes. Add apples, lemon juice, cinnamon, 3 tablespoons sugar, and 1/4 teaspoon salt. Step 3 Stir together oats, flour, chia seeds, and remaining 1 1/2 tablespoons sugar and 1/4 teaspoon salt in a separate bowl. Using 2 knives or a pastry blender, cut butter into mixture until it resembles coarse sand. Stir in walnuts. Step 4 Scrape apple mixture into prepared baking dish. Top with oat mixture. Bake until well browned and bubbly, 30 to 35 minutes. Serve warm or at room temperature with yogurt, if desired.

Step 1 Place garlic and 1 tablespoon oil in a skillet over low heat. Cook until garlic begins to sizzle, about 30 seconds; transfer to a food processor. Step 2 Add chickpeas, pumpkin, lemon juice, tahini, cumin, harissa, honey, and 2 tablespoons oil to food processor. Process until smooth, about 10 seconds, stopping to scrape down sides and bottom of bowl as needed. Sprinkle with salt and pepper. (Add additional harissa for more heat, if desired.) Step 3 Transfer to a bowl; cover and refrigerate for 1 hour to allow flavors to develop. To serve, drizzle with remaining 1 tablespoon oil; sprinkle with pepitas and paprika, if desired.

Heat oil in a large skillet over medium-high heat. Add radishes and cook, stirring often, until radishes begin to brown, 2 to 4 minutes. Add thyme, rosemary, and garlic. Cover and reduce heat to medium-low. Cook, stirring occasionally, until radishes are tender when pierced with a fork, 6 to 8 minutes. Add butter and salt; cook, stirring constantly, until butter has melted, about 1 minute.

Step 1 Make crust: Place flours, thyme, salt, baking powder, and pepper in a food processor; pulse until combined. Add butter; pulse until mixture resembles coarse sand. Drizzle 2 to 3 tablespoons ice water over top of mixture; pulse until mixture begins to clump, 2 or 3 times. Transfer mixture to a work surface; knead until dough comes together, 2 or 3 times. Shape dough into a 5-inch disk and wrap with plastic wrap; chill for 30 minutes. Step 2 Make filling: Preheat oven to 400°F. Heat oil in a Dutch oven over medium-high heat. Add carrots, onion, celery, and mushrooms to Dutch oven; cook, stirring occasionally, until mushrooms are tender and other vegetables are tender-crisp, 10 to 12 minutes. Add garlic and thyme; cook, stirring often, for 1 minute. Add turnips, cauliflower, and 21/2 cups broth to Dutch oven; bring to a boil. Whisk together flour and remaining 1 cup broth in a small bowl. Gradually stir flour mixture into broth mixture. Cook, stirring constantly, for 1 minute. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender and mixture has thickened, 7 to 8 minutes. Remove Dutch oven from heat; stir in peas, salt, and pepper. Cover and keep warm. Step 3 Place chilled dough on a lightly floured surface. Roll out to a 12-by-8-inch rectangle. Coat an 11-by-7-inch (2-quart) glass or ceramic baking dish with cooking spray; transfer filling to baking dish. Place dish on a rimmed baking sheet lined with aluminum foil. Place dough on filling; fold edges under and crimp. Lightly coat dough with cooking spray. Make 4 to 5 slits in dough to allow steam to escape. Bake until bubbly and golden brown, 25 to 30 minutes.

Step 1 Line a baking sheet with parchment paper. Stir together crabmeat, bell peppers, mayonnaise, scallion, celery, coriander, cayenne, and arrowroot in a large bowl. Add egg whites and stir until well combined. Shape mixture into 10 3-inch cakes (about 1/3 cup each). Place crab cakes on baking sheet. Cover and chill for 30 minutes. Step 2 Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Add half the crab cakes and cook until well browned, about 5 minutes. Flip and cook cakes until firm but tender, about 5 minutes more. Transfer cooked crab cakes to a plate lined with paper towels. Repeat with remaining cakes. Arrange 1 cup spinach-arugula mix on each of 5 plates; top each with 2 crab cakes. Step 3 Combine lemon juice and remaining 3 tablespoons oil in a small bowl. Drizzle over cakes and greens. Serve immediately.

Step 1 Preheat oven to 425°F; line a baking sheet with parchment. Cut squash in half lengthwise. Discard seeds and membranes. Rub cut sides of squash with 1 tablespoon oil. Place squash, cut sides down, on baking sheet. Bake until tender, 25 to 30 minutes. Scrape insides with a fork to remove spaghettilike strands. Keep warm. Step 2 Heat remaining 1 tablespoon oil in a pan over medium heat. Sauté onion until tender, about 6 minutes. Add red pepper and 1 tablespoon each garlic and oregano; sauté 1 minute. Add tomatoes and 1/4 teaspoon each salt and black pepper; bring to a boil. Reduce heat to low; simmer, stirring, until thickened, about 15 minutes. Stir in vinegar. Step 3 Increase oven to 450°F; mist a baking sheet with cooking spray. Grind oats in a food processor. Place oats and remaining 1 tablespoon each garlic and oregano and 1/4 teaspoon each salt and black pepper in a bowl. Add beef, egg, and 1/4 cup cheese; stir until just combined. Shape into 12 meatballs and place on baking sheet; bake until lightly browned, about 8 minutes. Step 4 Add meatballs to tomato mixture. Cook over low heat until a thermometer inserted in mixture registers 160°F, about 5 minutes. Divide squash among 4 plates; top each with 3 meatballs, sauce, and remaining cheese.

Step 1 Preheat oven to 375°F and line a baking sheet with parchment. Step 2 Using a food processor or a knife, chop pistachios until they are about the size of the bread crumbs. Combine pistachios with bread crumbs, shallot, garlic, lemon zest, and tarragon in a pie plate. Season with salt and pepper. Step 3 Season tofu with salt and pepper. Combine mustard and lemon juice in a small bowl. Spread mustard mixture evenly over top and sides of tofu, then press each slice into bread crumb mixture. Step 4 Place tofu, uncoated side down, on baking sheet. Sprinkle any leftover bread crumb mixture evenly on top of slices. Bake until tops are browned, about 20 minutes.

Step 1 Place a large cast-iron skillet over medium heat. Once skillet is warm, add oil, then dulse and liquid smoke. Toss to combine. Cook, stirring often, until dulse is crispy, about 5 minutes. Remove dulse from heat and season with pepper. Step 2 Mash avocados with cilantro, scallions, and lime juice. Season with salt and pepper. Step 3 Slice pitas in half and toast lightly. Gently open them and divide avocado mixture evenly among all 8 halves. Divide greens, tomatoes, and dulse evenly among pitas and serve. 

Step 1 Heat avocado oil in a large skillet over medium heat. Add shrimp ; sprinkle with salt and pepper. Sauté for 2 minutes. Add garlic and cook, tossing, until shrimp are opaque and light pink and no gray tone remains, 1 to 3 minutes. Transfer shrimp mixture to a medium bowl. Step 2 Whisk lemon zest, lemon juice, mustard, and honey in a large bowl. Add olive oil in a slow, steady stream, whisking constantly. Whisk in ½ teaspoon salt and ¼ teaspoon pepper. Fold tomatoes, cucumber, and herbs into dressing, then fold in avocado and shrimp. Step 3 Divide lettuce among 4 plates. Spoon shrimp mixture evenly over lettuce. Sprinkle with pepper.

Step 1 Make pesto: Place 1 tablespoon of the oil and garlic in a small skillet over low heat. When mixture begins to sizzle, let cook for 30 seconds, then transfer to a food processor. Add remaining 3 tablespoons oil, spinach, parsley, capers, hempseed, lemon zest, lemon juice, salt, and pepper; blend. (Makes 3/4 cup.) Step 2 Make zoodles: With a spiralizer or julienne peeler, slice zucchini into noodles. Warm 1 tablespoon of the oil in a large skillet. Add zucchini and sprinkle with 1/2 teaspoon salt; sauté until tender, about 1 minute. Transfer to a large bowl. Add a few tablespoons pesto; gently toss. (Cover and refrigerate leftover pesto for another use.)  Step 3 Warm remaining 1 tablespoon oil in same skillet over medium heat. Add tomatoes; season with salt and pepper. Cook, shaking pan often, until tomatoes soften and begin to burst, 5 to 10 minutes. Add 3 to 4 tablespoons water partway through to incorporate browned bits from bottom of pan.  Step 4 Top zoodles with tomatoes and Parmesan, if desired.

Step 1 For the toasted farro: Cook farro per package directions (you will need 1/2 cup cooked). Let cool. Heat 2 tsp. grapeseed oil in a large nonstick skillet over high heat. Spread farro in an even layer. Cook, stirring once, until toasted, 5 minutes. Step 2 For the red wine vinaigrette: Whisk 2 Tbsp. red wine vinegar, 1 tsp each fresh lemon juice and Dijon mustard, and 1/4 tsp. each kosher salt and black pepper. Whisk in 1/4 cup extra-virgin olive oil in a steady stream. Cover: keep at room temperature. Step 3 Arrange romaine, farro, steak, zucchini, peppers, onion, and feta in a bowl. Drizzle with vinaigrette.

Step 1 For the rice vinaigrette: Whisk together 1/4 cup pickling liquid from quick pickles, 1 Tbsp. avocado oil, 1 Tbsp. toasted sesame oil, and 1/4 tsp. kosher salt. Cover; keep at room temperature. Step 2 For the asparagus: Sauté 8 oz. asparagus in 2 tsp. grapeseed oil until tender. Chop; toss with 1/2 tsp. toasted sesame oil. Step 3 For the mushrooms: Sauté 8 oz. trimmed, chopped oyster mushrooms with 1/2 tsp. grated fresh garlic and 1/2 tsp. minced fresh ginger in 1 Tbsp. grapeseed oil until tender. Toss with 1 tsp. toasted sesame oil. Step 4 Combine spinach, salmon, asparagus, mushrooms, and carrot in a bowl; drizzle with vinaigrette. Sprinkle with salt and sesame seeds, if desired.

Step 1 To make the buttermilk-herb dressing, whisk together 6 Tbsp. buttermilk, 1/4 cup olive oil mayonnaise, 2 Tbsp. fresh lemon juice, 1 1/2 Tbsp. snipped fresh chives, 1 Tbsp. fresh flat-leaf parsley, 1/2 tsp. honey, and 1/4 tsp. each kosher salt and freshly ground black pepper in a bowl. Cover and refrigerate until ready to use. Makes 3/4 cup. Step 2 Arrange quinoa, green beans, corn, tomatoes, avocado, and egg in a bowl. Sprinkle with salt and pepper. Drizzle with dressing.

Step 1 To make the buttermilk-herb dressing, whisk together 6 Tbsp. buttermilk, 1/4 cup olive oil mayonnaise, 2 Tbsp. fresh lemon juice, 1 1/2 Tbsp. snipped fresh chives, 1 Tbsp. fresh flat-leaf parsley, 1/2 tsp. honey, and 1/4 tsp. each kosher salt and freshly ground black pepper in a bowl. Cover and refrigerate until ready to use. Makes 3/4 cup. Step 2 Combine eggs, dressing, mayonnaise, salt, and pepper in a bowl; mash with a fork. Fold in celery, fennel, and chives. Divide arugula between bread slices and top each with egg salad.

Step 1  Freeze banana slices for at least 30 minutes or up to 1 day. Step 2  Place banana, cauliflower, strawberries, coconut milk, coconut water, cacao powder, almond butter, salt, and, if desired, honey in a blender; process until smooth, 20 to 30 seconds, stopping to stir and scrape down sides as needed. (If mixture is too thick, add up to 4 tablespoons coconut water and process again.) Divide between 2 bowls and sprinkle with toppings. Serve immediately.

Step 1  Process beans, garlic, lemon juice, and 1 teaspoon each of the lemon zest and salt in a food processor until smooth and thick, about 1 minute. Remove from food processor and set aside. Wipe food processor bowl clean. Step 2  Place pistachios, parsley, mint, red pepper, and remaining 1 teaspoon lemon zest in food processor and pulse until coarsely chopped, 6 to 7 times. Transfer to a bowl. Stir in oil and remaining 1/2 teaspoon salt. Step 3  Spread bean mixture on 1 side of each bread half. Slightly overlap 4 halves on each of 6 plates. Top each plate with 2 tablespoons pistachio mixture and sprinkle evenly with cheese.

Step 1  Whisk together peanut butter, lime juice, soy sauce, 2 tablespoons water, ketchup, sugar, ginger, and red pepper. Step 2  Place squash, sprouts, bok choy, carrots, mint, tofu, and 1/4 cup of the cilantro in a large bowl. Add dressing; toss to coat. Divide mixture evenly among 4 serving plates or shallow bowls; top with peanuts and remaining 1/4 cup cilantro. Serve immediately with lime wedges.

Step 1  Make tabbouleh: Pulse cauliflower in a food processor until crumbly, about 10 times. Transfer to a bowl. Add parsley, mint, 2 tablespoons of the oil, 2 tablespoons of the lemon juice, 1/2 teaspoon of the pepper, and 1/4 teaspoon of the salt to bowl; stir until combined. Step 2  In a separate bowl, combine tomatoes, cucumber, chickpeas, onion, olives, and remaining 1 1/2 tablespoons oil, 2 tablespoons lemon juice, and 1/4 teaspoon each salt and pepper; toss to coat. Step 3  Place 3/4 cup tomato mixture in center of each of 4 plates. Divide tabbouleh, baba ghanoush, artichokes, and bell peppers evenly among plates, spooning around tomato mixture. Drizzle with additional oil, if desired. Serve immediately with pita rounds, if desired, and lemon wedges.

Step 1  Trim off ends of oranges; set oranges, cut side down, on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a medium bowl, slice orange segments from membranes; cover and refrigerate. Squeeze juice from membranes into a separate medium bowl to equal 3/4 cup; discard membranes. Add scallops and 6 tablespoons of the lime juice to bowl with orange juice. Cover and refrigerate until scallops are opaque, about 45 minutes. Step 2  Drain scallop mixture; discard liquid. Place scallops in a clean bowl. Stir in orange segments, watermelon, fennel, jalapeño, honey, salt, lime zest, and remaining 2 tablespoons lime juice. Drizzle with oil and top with mint. Serve with a slotted spoon.

Step 1  Preheat oven to 425°F. Remove stems from Swiss chard; reserve for another use. Chop Swiss chard leaves and set aside. Step 2  Heat 1 tablespoon of the oil in a large ovenproof nonstick skillet over medium heat. Add shallot and cook, stirring often, until translucent, about 3 minutes. Add mushrooms and increase heat to medium-high. Cook mushrooms until they release their liquid and brown lightly, about 7 minutes. Add Swiss chard leaves, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; cook until leaves are wilted, about 1 minute. Remove from heat; transfer mixture to a bowl and wipe skillet clean with paper towels. Step 3  Beat egg whites with an electric mixer on high speed until stiff peaks form, 3 to 4 minutes. Whisk together egg yolks and remaining 1/4 teaspoon each salt and pepper in a separate bowl. Using a spatula, carefully fold egg whites into yolks just until combined. Step 4  Heat remaining 1 tablespoon oil in skillet over medium heat. Spread egg mixture evenly in skillet. Cook until a crust begins to form, about 30 seconds. Sprinkle with vegetable mixture and cheese. Step 5  Bake until omelet has risen and looks puffy, about 3 minutes. Using a spatula, carefully transfer to a cutting board. Sprinkle with basil, parsley, and chives and cut into 8 wedges. Serve immediately.

Step 1  Preheat broiler with oven rack 6 inches from heat. Line 2 rimmed baking sheets with aluminum foil. Spread tomatillos, onion, garlic, and jalapeño on 1 prepared baking sheet. Broil until blistered and lightly charred, 4 to 5 minutes per side. Remove from oven and let cool for 20 minutes. Reduce heat to 425°F. Step 2  Process charred vegetables, lime juice, and 1/4 cup of the cilantro in a food processor until smooth. Transfer to a bowl and stir in 1/2 teaspoon of the salt. Chill until ready to use. Step 3  Cut each avocado in half; remove and discard pits. (To keep avocados level, slice about 1/4 inch from the back of avocado halves so they sit flat.) Enlarge the hole by scooping 1/8 to 1/4 inch of flesh from around the hole. (Save the scooped avocado flesh for another use.) Sprinkle avocados with pepper and remaining 1/4 teaspoon salt; place on second prepared baking sheet. Step 4  Bake at 425°F until no residual moisture remains in the hole, about 8 minutes. Remove from oven. Working with 1 egg at a time, break eggs into a bowl and, using the eggshell, scoop 1 yolk into each hot avocado half. Add enough egg whites to fill hole completely. (Discard remaining egg whites.) Cover avocados with foil and return to oven. Bake until egg whites are set and yolks are runny, about 5 minutes. Step 5  Meanwhile, heat a medium skillet over medium-high heat and add oil and diced ham; cook until ham is browned and edges are crispy, about 4 minutes. Sprinkle avocado halves with the crispy ham and remaining chopped cilantro. Serve with salsa verde.

Step 1  Cook bacon in a Dutch oven over medium-high heat until very crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper towel–lined plate to drain. Add 1 1/2 cups of the onion to Dutch oven; cook, stirring often, until very soft, 5 to 7 minutes. Add garlic, tomato paste, and paprika; cook, stirring often, for 2 minutes. Add broth and crushed tomatoes; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to about 4 cups, about 30 minutes. Step 2  Reduce heat to medium; stir in both beans, vinegar, honey, mustard, salt, and pepper. Cook, stirring occasionally, until mixture is syrupy and thickened to desired consistency, 30 to 40 minutes. Sprinkle with bacon and remaining ó cup onion.

Step 1  Whisk together mayonnaise, relish, and 1/4 teaspoon of the Old Bay in a small bowl. Step 2  Place half of the shrimp in a food processor and pulse until very finely chopped. Add egg, garlic, and remaining 3/4 teaspoon Old Bay; pulse just until combined. Transfer mixture to a medium bowl. Roughly chop remaining shrimp and add to bowl. Add parsley and stir just until combined. Shape mixture into four 3 1/2-inch patties. Step 3  Melt butter in a large skillet over medium-high heat. Add patties in a single layer; cook until edges are crispy and shrimp is cooked through, 4 to 5 minutes per side. Step 4  Place 1 patty on bottom half of each muffin; top with 4 teaspoons of the mayonnaise mixture, tomato slices, 1 lettuce leaf, and other half of muffin.

Step 1  Peel bananas and cut into 3/4-inch-thick slices. Place in a single layer on a baking sheet; freeze until solid, 2 to 3 hours. Step 2  Finely chop 1/2 pound of the strawberries. Combine chopped strawberries, sugar, syrup, and 1/4 teaspoon of the salt in a saucepan. Cook over medium heat until strawberries become syrupy, 3 to 5 minutes. Remove from heat and let stand for 10 minutes. Coarsely chop remaining 1 pound strawberries. Stir into cooked strawberry mixture. Step 3  Process coconut milk, frozen bananas, peanut butter, vanilla, and remaining 1/8 teaspoon salt in a high-powered blender or food processor on high until very creamy, stopping to scrape down sides and press bananas into blade as necessary. Serve banana mixture immediately for a soft-serve consistency, or store in an airtight container in freezer for a firmer texture. Serve with strawberry sauce and chopped peanuts.

Step 1 Whisk together 1/2 cup water and coconut sugar in a small saucepan. Bring to a boil over medium heat, then reduce heat to medium-low and simmer until mixture begins to thicken, about 10 minutes. Add lavender and simmer until mixture has reduced by about half and looks thick and syrupy, about 10 minutes. Remove pot from heat and strain syrup through a fine-mesh strainer into a bowl. Discard lavender. Let syrup cool for 15 minutes. Transfer to a food processor, add blueberries, and process until very smooth. Step 2 Pour mixture into pop molds and freeze for 1 hour, then insert sticks and freeze until solid, at least 4 hours more.

Step 1  Combine oil, lime juice, honey, and sambal oelek in a small bowl, stirring with a whisk. Remove and reserve 1/4 cup of the mixture for dipping sauce. Add broccoli slaw and salt to remaining mixture; toss to coat. Step 2  Fill a large shallow dish with warm water. Wet a clean kitchen towel; wring out towel and place on a clean work surface. Submerge 1 rice paper sheet in warm water; soak until softened, about 30 seconds. Remove from water and place on kitchen towel; pat dry. Working quickly, place 2 avocado wedges, 1 mango wedge, about 3/4 ounce chicken, about 2 tablespoons broccoli slaw mixture, and 1 cilantro sprig in center of sheet, leaving 3 inches at bottom of sheet and about 1 1/2 inches on each side. Fold in sides and roll firmly into a cylinder. Repeat with remaining rice paper sheets, avocado wedges, mango wedges, chicken, broccoli slaw mixture, and cilantro sprigs. Serve with reserved dipping sauce.

Step 1  Cut 2 1 1/2-inch-thick rounds lengthwise from center of cabbage; reserve curved ends for another use. Cut each round in half lengthwise, keeping stem intact. Place cabbage steaks in a shallow dish. Drizzle with vinegar and 2 tablespoons of the oil. Let stand for 30 minutes, turning after 15 minutes. Step 2  Place eggs in a small saucepan, covered with cold water by 2 inches; bring to a boil over high heat. Remove saucepan from heat; cover and let stand for 9 minutes. Drain. Plunge eggs into a bowl of ice water; let stand until cold, about 15 minutes. Step 3  Put 1 tablespoon of the remaining oil in a small skillet with shallot. Turn heat to medium-low and cook until sizzling. Let sizzle for 30 seconds; transfer to a medium bowl to cool. Peel and chop eggs. Place eggs, lemon juice, capers, cornichons, tarragon, and remaining 2 tablespoons oil in bowl with shallot; fold together. Taste and season with salt and pepper. Step 4  Heat a grill pan over medium heat for 5 minutes (or preheat grill). Coat with cooking spray. Coat cabbage steaks with cooking spray. Grill cabbage, turning occasionally, until lightly charred and tender, 10 to 12 minutes. Remove from heat. Sprinkle evenly with salt and pepper. Place 1 cabbage steak on each of 4 plates; serve with sauce.

Step 1  Cook noodles according to package directions. Drain, rinse with cold water, and drain again thoroughly. Step 2  Bring 3 cups water, sake, and ginger to a boil in a Dutch oven or stockpot over high heat. Reduce heat to medium-low to maintain a gentle simmer. Step 3  Peel daikon and cut into 4 6-by-3-by-1-inch slabs (about 8 1/2 oz. each). Cut each slab into 2 3-inch squares. Place in sake mixture; simmer until just tender, 10 to 12 minutes. Drain and dry well on paper towels. Step 4  Stir together honey, tamari, vinegar, and crushed red pepper. Set aside 1/4 cup of the honey mixture. Step 5  Heat oil in a large nonstick skillet over medium-high heat. Cook daikon squares in batches until lightly caramelized, 3 to 4 minutes per side. Reduce heat to medium. Turn daikon and brush with 2 tablespoons of the honey mixture. Cook, turning and brushing often with honey mixture, until deeply caramelized, 5 to 6 minutes. (Watch carefully to prevent glaze from burning.) Step 6  Toss together noodles, bok choy, almonds, and reserved 1/4 cup honey mixture in a large bowl. Divide noodle mixture evenly among 4 shallow bowls. Top each with 2 daikon pieces.

Whisk together vinegar, mustard, and honey in a bowl until combined. Slowly drizzle in oil, whisking constantly and vigorously. Whisk in shallot. Taste and season with salt and pepper. Serve or, for better flavor, place in a jar, seal, and let stand at room temperature for 1 hour or up to several hours to allow flavors to meld and shallot to mellow (shake jar a few times while vinaigrette stands). Just before serving, shake jar vigorously to mix.

Step 1  Cut 2 1 1/4-inch-thick slices lengthwise from center of each eggplant; reserve curved ends for another use. Brush eggplant slices with grapeseed oil; sprinkle evenly with paprika, salt, and pepper, pressing to adhere. Step 2  Heat a grill pan over high heat. Grill eggplant steaks until charred and tender, 4 to 5 minutes per side. Remove from heat. Step 3  Pulse tomatoes and olives in a mini food processor until finely chopped. Transfer to a bowl. Stir in olive oil and vinegar. Step 4  Place 1 eggplant steak on each of 4 plates. Top eggplant with tapenade. Sprinkle with basil.

Step 1 Melt chocolate in a double boiler over a pot of boiling water or in a bowl over warm water. Stir in avocado and salt. As you stir, it should thicken to a frosting-like texture. Step 2  Cover and chill bowl until ganache thickens, about 25 minutes. Using a melon baller, scoop bite-size pieces of ganache and roll them in your hands to form balls. If balls just aren’t forming, refrigerate ganache for 30 minutes more. Step 3  Place cocoa powder in a small bowl, then roll each of the truffle balls in cocoa powder to coat. Store them in a cool spot or in an airtight container in the refrigerator.

Step 1 Make berry jam: Combine berries and honey in a small saucepan over medium heat and cook, stirring occasionally, until berries have thawed and honey has melted, about 2 minutes. Reduce heat to medium-low and simmer, stirring occasionally, until syrupy, about 13 minutes. Stir in vinegar. Remove from heat and let cool to room temperature. Chill until cold, at least 1 hour. Store in the refrigerator in an airtight container until ready to use. Step 2 Make frozen yogurt: Place an 8-by-4-inch freezer-safe container in freezer for at least 30 minutes. Whisk together yogurt, half-and-half, honey, and vanilla in a bowl until completely smooth, about 1 minute. (Mixture should be cold before whisking. If it has warmed at all, chill until cold before whisking.) Step 3 Pour yogurt mixture into freezer bowl of a 1- to 1 1/2-quart electric ice cream maker and freeze according to manufacturer’s instructions until it forms the consistency of a thick milkshake, 17 to 19 minutes. Spread half of yogurt mixture in frozen container. Step 4 Dollop half of berry jam on top and swirl into yogurt mixture using a cold knife. Repeat with remaining yogurt mixture and berry jam. Gently press a piece of parchment directly onto yogurt mixture; wrap container tightly with plastic wrap. Freeze until easily scooped, at least 4 hours.

Step 1 Whisk together lemon zest, lemon juice, salt, pepper, and 1/4 cup of the oil in a large bowl. Stir in parsley. Step 2 Cook pasta according to package directions for al dente, omitting salt and fat. Add asparagus during last 3 minutes of cooking. Drain and rinse well with cold water. Add pasta mixture to lemon zest mixture; toss to coat. Step 3 Cook prosciutto in a large nonstick skillet over medium-high heat, turning occasionally, until crisp, about 8 minutes; drain on paper towels. Break prosciutto into large pieces. Step 4 Top pasta mixture with prosciutto and cheese. Drizzle with remaining 2 tablespoons oil.

Step 1 Combine parsley stems, oil, and thyme sprigs in a small saucepan. Cook over medium heat, stirring occasionally, for 3 minutes. Remove from heat; let stand 10 minutes. Pour mixture through a fine wire-mesh strainer into a large bowl, pressing to release oil. Discard solids. Whisk in vinegar. Step 2 Cook pasta according to package directions, omitting salt and fat. Add peas during last 2 minutes of cooking; drain. Let stand 5 minutes. Step 3 Add pasta mixture, shallot, salt, and pepper to oil mixture; toss to coat. Add lettuce, chopped parsley leaves, and chives; stir gently to combine. Sprinkle with cheese.