Carrots and Chickpeas: Preheat oven to 425F. Place carrots and chickpeas onto a baking sheet and toss with the olive oil and salt. Bake for about 30-35 minutes, flipping midway through, until the carrots are golden brown and chickpeas are dry and crispy.

Dressing: Prepare the dressing in a medium bowl by combining all the dressing ingredients, including the finely chopped fresh herbs. Mix well. The dressing will be quite thick.

Serving: Plate the warm carrots and chickpeas on a large dish and drizzle dressing all over. Gently toss with loosely chopped fresh herbs.

*If you would like to prepare this dish in advance dress the carrots and chickpeas then store in a sealed container in the fridge. Toss with loosely chopped herbs right before serving.

Melt butter in a saucepan over medium heat. Add carrots, onion and salt to saucepan and sauté vegetables, stirring occasionally, until they are softened but not browned, about 10 minutes.

Add ginger, orange zest, broth and water to saucepan; bring to boil and reduce to simmer. Cook until carrots are tender, about 20 minutes.
Remove saucepan from cooktop. Use an immersion blender to purée soup to desired consistency, or use a traditional blender and purée soup in batches. If you desire a thinner soup, add a little water or broth to the purée.

Adjust seasoning and serve with garnish of choice.

1. Food-process all ingredients, adding water if needed for mixture to come together in a sticky ball.
2. Press into silicone donut pans (this is necessary for easy removal; you’ll never get them out of metal ones!!), freeze about 20 min and top with vegan choc chips melted with a bit of coconut oil (they are also great and totally raw w/o the chocolate). Sprinkle extra turmeric on!

1. Take a thick-bottomed pan, heat oil in a medium flame.
2. Add mustard seeds and split black gram to the oil.
3. Once the mustard starts to splutter, add in green chilies-(optional) and finely chopped onions or smooth paste of onions.
4. Saute the onions or paste until it turns golden in color (time approximately is 4 mins). Do not the close the lid while the onions is cooking.
5. Add finely chopped tomatoes or smooth paste of tomatoes topped with salt and mix well using wooden spatula for half a minute.
6. Close the lid and cook until the tomatoes turns soft (time approximately is 3 mins).
7. Open the lid to stir as tomatoes release water when cooked and turned soft. (If necessary, sprinkle water 150 ml or 2/3 of a cup).
8. Add turmeric powder, homemade masala (chili + coriander powder) and mix well for half a minute.
9. Cook with lid open until the water from the dish is absorbed (time approximately is 3-4 mins)
10. Switch off flame and then add palm sugar / brown sugar and gently mix until the sugar melts completely into the dish.
11. Allow the dish to cool down to room temperature and serve!
12. This dish can be stored in a refrigerator for 15 days.

Enjoy the kids-favorite finger-licking homemade jam (no preservatives added) with any bread, chapathi or roti.

Put the eggs in a single layer in a pot of water. Make sure that they are completely submerged. (Eggs that float have spoiled.)

Let the water come to a boil and cook the eggs for 10 minutes. Run the eggs under cold water to cool.

Peel the eggs and cut each in half lengthwise.

Gently scoop out the yolks and put them in a small bowl.

Add the yolks, mayo, and chives to a bowl. Mash them together well with the back of a fork. The filling should be a uniform color with flecks of green from the chives.

Spoon or pipe the filling into the empty cavities of the egg whites.

Garnish each deviled egg with a sprinkle of the hot paprika, if desired.

Stir all ingredients together and let macerate in the fridge until serving time. The time commitment with this one comes from prepping the ingredients. Have a good knife and a cherry pitter handy!

1. Slice the tomatoes and cucumber in bigger slices( this is crucial if you plan of cooking a little bit more and divide the salad between a few meals ) in a bowl.
2. Rinse the dill and cut it
3. Cut the roasted pepper in very small slices . I like to use the roasted peppers from Trader Joe that they sell in jars. Nobody tells you about this secret ingredient that gives a special deliciousness to your salad.
4. Add the green peas and the olive oil and salt.
5. Mix them all with a wood spoon preferable and serve fresh.
6. Keep the remaining salad in fridge for the next meals.

Combine the first 11 ingredients in a small bowl and mix well.
In another bowl, stir together the salsa verde and lime juice.
Generously coat the top of each piece of salmon with the spice mixture, dividing equally.
Spoon 2 teaspoons of the salsa verde on top the spices.
Add lime zest to each piece of salmon.
Heat the olive oil in a large pan over medium heat for 1 minute.
Add the salmon to the pan and cover with a lid for 10 minutes. Turn heat off and allow salmon to remain in pan for another 4 minutes.
Garnish with guacamole and pico de gallo, and remaining salsa verde. Ole!
Serves 4

Preheat grill to medium-high heat. When ready to grill, pile coals to one side of grill.

Mix together paprika, cayenne pepper and salt. Mix in hot sauce and oil. Mix to form paste. Rub ribs well with mix, coating both sides.

For the sauce mix apples with brown sugar, onion, parsley, Sriracha sauce, vinegar and chili powder in a heavy sauce pan. Bring to a boil, reduce heat and cook 15 minutes. Remove from heat. Using a hand blender or food processor puree until smooth. Return to heat and add tomato paste and sauce mixing until smooth. Stir in molasses, mustard and Worcestershire sauce. Cook an additional 10 minutes.

Place rubbed ribs onto heated grill directly over coals. Sear 5 minutes per side. Move ribs to side of grill and let cook for 2 hours, covered, brushing with sauce several times.