Ingredients

• 1/2 lb green beans (trimmed and cut in half)
• 1 Carrot (peeled, cut to match length of beans, match stick size)
• 1 tsp Ground Coriander
• 1/2 tsp ground Cumin
• 1/2 tsp red pepper flakes
• 1/4 tsp turmeric
• 2 Tbsp Vegetable Oil
• 1 tsp cumin seeds
• 2 cloves Garlic (thinly sliced)
• 3-4 grinds salt
• 1/4 cup water
• 2 tsp lime juice (about 1/2 a lime)
• 1/4 cup Peanuts or Cashews
• fresh Cilantro (for serving)

Instructions

1. Peel the carrot and cut into 3 inch pieces, then into 1/4 inch thick matchsticks.
2. Trim the green beans and half them to be about the same size as the matchsticks.
3. In a small bowl mix the Ground Coriander, Cumin, Red Pepper flakes, and Turmeric.   Set aside.
4. Heat a wok over high heat for 2-3 minutes.    Add the oil and the Cumin Seeds let sizzle for about 1/2 minute, cumin will turn darker and aromatic.
5. Add the Garlic and Green Beans, Carrots and spice mixture and salt.    Sauté for about 5 minutes.
6. Pour the water over the vegetables and cover with a lid, reducing the heat to medium-low.   Cook for an additional 5 minutes.
7. Remove the lid and continue to cook until the water evaporates and the vegetables begin to carmalize.   About 6 minutes.
8. Remove from heat add the peanuts (or cashews), lime juice and cilantro, stir to combine and serve.

Ingredients

• 1 lb of Brussel Sprouts (halved and sliced) (about 6-8 sprouts per person is my guide)
• 1/2 Cup Bacon bits
• 1 Clove Garlic (minced)
• 1/2 Shallot (thinly sliced)
• 1/2 Tbsp Olive Oil
• Salt and Pepper to taste

Instructions

1. Heat Olive Oil in a non stick skillet.
2. Add the Bacon Bits, Garlic and Shallots.
3. Sauté for about 3 minutes.
4. Add the Brussel Sprouts and continue to sauté (about another 12 -15 minutes)
5. Add salt and pepper to taste.

Ingredients

• 2 Tbsp Olive Oil
• 1/2 Medium Onion (Diced)
• 1 Stock Celery
• 1 Small Carrot (small Dice)
• 2 Cloves Garlic (chopped)
• 1 Bay Leaf
• 4 Sprigs Fresh Thyme (or 1 tsp if dried thyme)
• 1/2  Cup Lentils (Green or Lentils de Puy (French green Lentils)
• 1 1/4 Cups Vegetable Stock
• 1 Tbsp Orange Juice
• 3 Grinds Salt (or to taste)
• 5-6 Grinds Pepper

Instructions

1. Heat Olive Oil in a frying pan (need one with a lid) over medium heat.
2. Add the Onion, Celery, Carrots and Garlic and sauté until softened (about 3 minutes)
3. Add the Lentils and continue to sauté for another minute.
4. Add the Vegetable Stock, Bay Leaf and Thyme; bring to a boil and boil for 2 minutes.
5. Reduce heat to low (if necessary move to a smaller burner), cover and simmer for 35 minutes.
6. Remove the lid for the last 5 minutes, add the orange juice, remove the Bay Leaf and Thyme (if you used sprigs)

Ingredients

• 2      lbs         Brussel Sprouts (use 1/4 pound per person); trimmed and loose out leaves removed
• 2      Tbsp      Olive Oil
• 3      Cloves   Garlic (minced)
• 1/4  Cup        Parmesan Cheese (grated)
• 6      Grinds   Pepper
• 3      Grinds   Salt (or to taste)

Instructions

1. Preheat Oven to 425° F (on Roast if that option is available)
2. Add the trimmed Brussel Spouts to a medium pan add water to cover and boil for 10 minutes.
3. Mix the Olive Oil and garlic together in a small bowl.
4. Remove the Brussel Sprouts from the water and place on a parchment lined baking sheet.
5. Using a jar or glass, lightly smash the Brussel Sprouts individually – they should be slightly flattened.
6. Drizzle the Olive Oil over the Brussel Sprouts, grind the Pepper and Salt on top of the Brussel Sprouts, top with grated Parmesan.
7. Roast in oven for 15-20 minutes.

Ingredients

• 1 tablespoon of olive oil
• 1 tablespoon sesame oil
• 1/2 pound of green beans (stem ends trimmed)
• 2 teaspoons fresh fine diced ginger
• 2 tablespoons chopped garlic
• 1 tablespoon soy sauce
• 3 green onions sliced into 1/8 the inch pieces
• 1 teaspoon sugar
• 1/2 cup grape tomatoes (halfed)
• 1/4 teaspoons Chilli paste
• 1 tablespoon sesame seeds (toasted)

Instructions

1. Heat a large skillet; add the 2 oils to infuse the flavours.   Add the green beans and saute until they begin to look cooked (about 5 minutes).
2. Add the ginger, garlic, green onions, soya sauce, sugar and chile paste.   Cook for another 2-3 stirring frequently.   The garlic will be golden, the sauce will become sticky and coat the beans.
3. Add the grape tomatoes for the last minute of cooking time.
4. Sprinkle with toasted sesame seeds (optional).

Ingredients

• 1/2 lb of shrimp (peeled, deveined and cleaned)
• 2 cups of water
• 1 lime cut in half and juiced into the water (add the whole lime to the water)
• 1/2 tsp red chilli pepper flakes
• 4 /5 grinds of fresh black pepper

Instructions

1. Heat the water, lime juice, lime, pepper flakes and pepper in a small sauce pan until it boils
2. Remove from heat and add the peeled shrimp.
3. Leave for 5-6 minutes until the shrimp turn pinkish.
4. Transfer from water to a plate to cool (chill in the fridge).

Ingredients

• 1          lb           Sugar Snap Peas (trimmed)
• 1/4    each        Red, Yellow, Orange Bell Pepper (cut into strips)
• 1                         Shallot (thinly sliced)
• 4      sprigs        Fresh Thyme (washed and stripped)
• 1         tbsp         Olive Oil
• 6      grinds        Himalayan Pink Salt

Instructions

1. Preheat oven to 450° F
2. Trim the ends and veins of the peas.
3. Combine the peas, peppers, shallot, oil, thyme and salt in a bowl and mix to cover.
4. Spread evenly on a parchment lined baking sheet.
5. Bake for 9 minutes.

Ingredients

• 2 Cups Corn (frozen)
• 1 Tbsp Olive Oil
• 1 Tsp Chili Powder
• 1/2 Tsp Salt

Instructions

Heat olive oil in a medium sauce pan, add the corn, chili powder, salt and pepper heat, stirring occasionally until heated through.

Ingredients

• 1/2     TBSP        Vegetable Oil
• 2         Cloves      Garlic (pressed)
• 1          TBSP       Parmesan Cheese (powdered)
• 5-6      Grinds    Black Pepper
• 1/2       lbs           Green Beans

Instructions

1. Pre heat the oven to 350°
2. Trim the stem ends of the green beans.
3. Mix the Oil, Garlic, Parmesan and Pepper in a bowl.
4. Add the Green Beans to the bowl and mix to coat well.
5. Spread the beans onto a parchment lined baking sheet
6. Bake for 20 minutes.

Ingredients

• 1 head Cauliflower
• 1 Tbsp Olive Oil
• Freshly ground Pepper
• 2 Tbsp Sriracha Sauce (or any hot chile sauce)
• 3 Tbsp honey
• 1 Tbsp Rice Vinegar
• 1 Shallot (minced)
• 2 Clove of Garlic (minced)
• 1 Tbsp fresh Ginger (minced)
• 1 Cup grape or cherry tomatoes
• 1 Tbsp fresh Cilantro (chopped)

Instructions

1. Preheat oven to 400 degrees.
2. Trim the cauliflower at the stem to allow the head to sit flat in a roasting dish.
3. Brush with olive oil and season with freshly ground pepper.
4. Roast for 1 hour (don’t worry that’s not too long).
5. Add – Sriracha, honey, vinegar, shallot, garlic and ginger to a small sauce pot.    When the cauliflower is almost finished the 1 hour roasting time, bring this sauce to a boil.
6. Pour over the roasted cauliflower, and brush to ensure it is coated.
7. Return the cauliflower to the oven and roast for an additional 15 minutes.  Add the tomatoes around the cauliflower at this time.
8. Garnish with cilantro and serve.