Make the Spicy Tahini Dressing:

• In a high-speed blender or food processor, add the garlic, jalapeno, cilantro, chives, tahini, lime zest and juice, hot sauce, salt, and pepper. Depending on how thick your tahini is, add your warm water 1 tbsp at a time then blend on low to start to chop up the garlic, jalapenos, and herbs. Slowly increase the speed to medium and blend until creamy and completely smooth. Transfer to a jar and set aside.

Grill the Corn:

• Preheat your grill to medium-high heat (about 375-425). Allow to heat while you prep the corn.
• In a small bowl, mix the oil, honey, chili powder, salt, and pepper. Using a pastry brush, coat the seasoning on all sides of the corn, making sure all the kernels are coated.
• Once the grill is hot, transfer the corn to the grill. Cook, rotating every 2-3 minutes, until the corn is cooked through and a bit charred, about 12 minutes total. Remove from the grill and allow to cool.

Assemble the Slaw:

• Once corn is cool enough to handle, carefully cut the kernels off of the cob and place in a large bowl.
• To the large bowl add both cabbages, the pickled onions, radishes, cilantro, and cotija. Add your desired amount of dressing and toss until well combined. Serve with lime wedges.

Cook the Chicken:

• Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
• In a large deep skillet, heat the oil over medium-high heat. When the oil is hot, add the chicken and cook until golden brown on both sides and the chicken is fully cooked through, 3-4 minutes per side. Remove from the skillet and set aside.

Prepare the Pasta:

• Lower the heat to medium-low and add the shallot, garlic and red pepper flakes. Saute, being careful not to burn, until the shallot begins to soften, about 2 minutes.
• Add the sundried tomatoes and wine to the skillet. Cook, stirring, scraping up bits until the wine is reduced by half.
• Add the pasta, chicken broth, milk, salt and Italian seasoning. Bring to a gentle simmer (you don’t want it to boil) and cook, stirring often, until the pasta is al dente and the liquid is absorbed and creamy, 12 to 15 minutes. (if your pasta is still not done, you may need to add 1/4 cup more liquid and continue to cook until al dente and the sauce is creamy).
• Reduce heat to low and stir in the lemon and spinach, two cups at a time, until wilted down. Add the black pepper and parmigiano reggiano and continue to stir until the cheese is melted and combined.
• Divide the pasta amongst 4 bowls. Garnish with more parmigiano reggiano fresh parsley if desired.

• Preheat the grill to medium to medium-high heat (350- 400 degrees F).
• In a pan over medium heat, add 1 tbsp of the olive oil and brown the sausage, about 5-7 minutes.
• Meanwhile, in a medium-sized bowl, combine the ricotta, honey and dried oregano.
• Next, equally divide the ricotta mixture onto each flatbread and spread evenly. Next, evenly divide the Italian sausage onto each flatbread then the fennel then top each flatbread evenly with the cheese.
• When the grill is hot, oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.)
• Place the naan “pizzas” on top of the hot grill and cook until golden brown on the bottom and slightly crisp, 6 to 8 minutes depending on the size of your naan/pita bread. The lid should be closed throughout the cooking process.
• Carefully remove from the grill and top with the fennel fronds and basil. Serve and enjoy!

Marinate the Steak

• Using a meat mallet, tenderize the steak by pounding 15-20 times on each side all over. (this is not necessary, but helps create a more tender steak and helps the marinade better seep into the meat).
• Place into a baking dish or airtight container and drizzle with the olive oil and balsamic vinegar. Using tongs, flip the steak back and forth to evenly coat in the marinade
• Next, season one side of the steak with half of the salt, pepper and rosemary leaves evenly. Flip the steak and season the other side with the remaining salt, pepper and rosemary leaves. Cover and let marinade for at a minimum 20-30 minutes at room temperature, or for 4 to 6 hours in the fridge.

Make the Salsa Verde

• In a medium-sized bowl, combine the parsley, anchovy paste, olive oil, capers, red wine vinegar, lemon zest and juice, garlic, red pepper flakes and olives and toss until well combined. Set aside while preparing the veggies.

Prepare the Vegetables

• Place cut potatoes on a large sheet of foil. Drizzle with olive oil, salt, pepper and rosemary. Wrap the potatoes with the foil to seal.
• For the asparagus, drizzle with olive oil and sprinkle with salt and pepper and toss to coat. Set aside.

Prepare Your Grill + Begin Grilling

• Heat grill over medium-high heat (350- 400 degrees F) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.)
• Once your grill is heated, place your foil-wrapped potatoes on the grill and close the lid. These will need to cook for 25-30 minutes total until fork-tender.
• After the potatoes have cooked for about 10 minutes, carefully place the steaks on the hot grill and cook until the pieces turn golden and grill marks appear, about 5 minutes per side for medium temperature. The lid should be closed throughout the cooking process.
• When you flip the steaks after the first 5 minutes of cooking, place the asparagus directly onto your grill. You will need to cook these for 8-10 minutes.
• When the steak cook time is complete and they look cooked to your desired doneness, remove them from the grill and let rest for at least 10 minutes.
• Next, add the ½ of a lemon to the grill, flip the asparagus and let it continue cooking with the potatoes for another 5 minutes then remove everything from the grill.
• To serve, slice your steak and plate on a large platter alongside the grilled asparagus and potatoes. Squeeze the juice of the grilled lemon over everything on the platter. Serve with the Italian Salsa Verde.

Prepare the Chicken Burgers:

• In a large mixing bowl, add the chicken, onion, garlic, parsley, lemon juice, salt, onion powder, smoked paprika, cayenne, 2 tablespoons of the buffalo sauce, mayo, and tapioca flour. Using your hands, mix the seasonings into the chicken until just combined. The mixture will seem a bit wet, but it will firm up. Allow to rest in the fridge for at least 15 minutes while you assemble the rest.

Make the Slaw:

• In a wide mouth jar, add the gorgonzola crumbles, olive oil, lemon juice, garlic, dijon, honey, salt, and pepper. Using an immersion blender, blend together until completely smooth. In a medium bowl, add the onion, cabbage, and chives. Pour over about ¾ of the gorgonzola sauce, reserving the remaining gorgonzola sauce for spreading on the buns. Toss the slaw until well coated. It will feel a little thick, but will marinade as you cook the burgers.

Cook the Burgers:

• Preheat the grill over medium-high heat (350- 400 degrees F). Meanwhile, divide the burger mixture into 4 patties. Shape the patties so they are about ½ inch thick.
• When the grill is hot, oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.) To the greased grates, gently add the burgers to the grill. Cook on one side for 5 minutes until browned and they easily lift off the grates.  Flip the burgers, and using a pastry brush, brush on the remaining buffalo sauce to the tops of the burgers. Cook for an additional 5-6 minutes until the burgers are fully cooked through.
• To serve, add a swipe of the gorgonzola sauce to the bottom bun. Top with the burger, slaw and the other bun. Enjoy!

Make the Dressing:

• Using an immersion blender or high powered blender, add all of your dressing ingredients and blend until smooth. Set aside. This keeps well in the fridge for up to 7 days in the fridge.

Prepare the Shrimp:

• Pat dry the shrimp then add to a large bowl. Add the salt, pepper, cumin and oregano then toss until well coated then set aside.

Prepare the Veggies:

• Drizzle the bell pepper, zucchini and onion with 2 tbsp of the olive oil then season with the salt, pepper and dried oregano. Gently toss to coat. Next drizzle the romaine with the remaining 1 tbsp of olive oil. Set aside.

Begin to Grill:

• Heat grill over medium-high heat (350- 400 degrees F) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a surefire way to start a good flare-up—a little goes a long way here.)
• Place the red bell pepper, zucchini and red onion on the grill, close the lid and cook for 4 minutes.
• Open the grill, and flip the veggies. Next, add the shrimp and the romaine (cut side down), close the lid and cook until grill marks appear on the first side of the shrimp, 2 to 3 minutes. Flip the shrimp and continue to cook until they are just cooked through and are no longer transparent, about 2 more minutes. The romaine only needs a char/grill marks on the one side, about 4 minutes. Remove the veggies and shrimp and set aside.

Assemble the Salad:

• Next, dice the onion and red bell pepper then cut the zucchini into half moons.
• Place each half of the romaine onto its own plate. Evenly top each romaine half with the vegetables then top with the shrimp. Drizzle with the dressing then crumble the cheese over top. Top with the cilantro, serve and enjoy!

Make the Marinade + Dressing

• Starting with the marinade, in a large bowl, add the avocado oil, coconut aminos, rice vinegar, fish sauce, coconut sugar, garlic, red curry paste, coconut milk and lime zest and whisk until smooth. Set aside.
• Next, make the dressing. In a separate small bowl, add the peanut butter and ½ cup of the marinade mixture, whisk until smooth. If it is too thick, add additional marinade 1 tbsp at a time. Set aside.

Marinate the Chicken

• To the large bowl with remaining marinade, add your chicken and salt and toss to coat. Set aside to marinate while you prepare the salad.

Prepare the Salad

• In a large bowl, add the lettuce, cucumbers, carrots, green onion, mint, cilantro and Thai basil, gently toss to combine and set aside.
• Next, cook your noodles according to the package directions. Once cooked, drain then place in a bowl of ice water to chill while you grill your chicken.

Grill the Chicken

• Heat grill over medium-high heat (350- 400 degrees F) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.)
• Cook the chicken over the heat for 4-5 minutes per side, until grill marks appear and the chicken is cooked through. The lid should be closed throughout the cooking process.
• Transfer the chicken to a cutting board and let rest for 5-8 minutes before slicing and serving.

Assemble the Salads

• Drain the rice noodles and divide amongst 4 bowls. Next, divide the lettuce mixture amongst each bowl, then top each with the slice chicken. Drizzle each with the dressing then top with the peanuts and additional herbs. Serve with lime wedges and enjoy!

Make the Jalapeño Tartar Sauce

• In a food processor or blender, combine the greek yogurt, olive oil, garlic, cilantro, dill, jalapeño, vinegar, onion powder, salt, and pepper. Blend until smooth. Stir in the capers. Transfer to the fridge until ready to serve. This can be kept in the fridge for 5-7 days.

Prepare the Salmon and Corn

• Place the salmon on a pan and pat dry. Drizzle with 1 tbsp of olive oil and brush to coat the top of the salmon evenly. In a small bowl, combine the salt, pepper, chipotle chile powder, garlic powder, dried oregano and coconut sugar toss until well combined. Sprinkle all over the salmon to evenly coat and using your hands, rub it into the salmon.
• When ready to cook, set the Traeger temperature to 400˚F and preheat with the lid closed for 15 minutes.
• Insert the probe horizontally into the center of the filet. Place the salmon skin-side down directly on the grill grates. Place the corn on a the grill grates. Close the lid and cook until the salmon reaches an internal temperature of 130˚F for medium, around 20-25 minutes, rotating the corn halfway through.

Meanwhile, Make the Slaw

• In a medium bowl, combine the slaw with the lime juice and a pinch of salt. Toss until well combined and set aside.

Assemble the Tacos

• When the salmon and corn are done, remove from the grill and let rest for 10 minutes.
• First, warm the tortillas. You can do this 2 ways:
• -- For a Gas Stovetop: Fire up the burners on your stove to the lowest setting. One at a time, carefully place a tortilla directly on the burner and flip after about 45 seconds. As you finish cooking the tortillas, place them onto a towel and close the towel up to steam the tortillas and keep them warm.
• -- For an Electric Stovetop: Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.
• Using a fork, flake the salmon into large pieces. With a sharp knife, carefully remove the corn kernels from the husks.
• Fill the tortillas with the salmon and slaw. Top with a drizzle of the jalapeño tartar sauce, the corn, avocado, cilantro and a squeeze of lime. Enjoy!

Marinate the Chicken

• In a large bowl, whisk together the avocado oil, toasted sesame oil, coconut sugar, gochujang, coconut aminos, garlic and ginger until well combined. Transfer ⅓ cup of the mixture to a small bowl and set aside (for serving).
• Add the chicken and salt to the marinade and toss until well coated. Transfer to the fridge and marinate for at least 30 minutes, and up to overnight!

Meanwhile, Make the Quick-Pickled Carrots + Assemble the Serving Platter

• In a small bowl, combine the carrots, vinegar and a pinch of salt, toss to coat and set aside.
• Assemble all of your ingredients on a platter: The lettuce leaves, sliced green onions, cucumbers, cilantro, and pickled carrots. Set aside while you grill the chicken.

Grill The Chicken

• Heat grill over medium-high heat (350- 400 degrees F) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a surefire way to start a good flare-up—a little goes a long way here.)
• Cook the chicken over the heat for 4 minutes per side, until the pieces turn golden and grill marks appear. The lid should be closed throughout the cooking process.
• Flip the pieces once more and turn heat to medium-low, about 300°F, for 3-5 minutes, or until the chicken has cooked through and the internal temp is 165°F. Transfer the chicken to a cutting board and let rest for 5-8 minutes before slicing and serving.
• To serve, layer 2 pieces of butter lettuce for the ‘wrap’. Fill with a few of the pickled carrots, then some sliced chicken, and finish with a few slices of cucumbers, some cilantro leaves and a sprinkle of toasted sesame seeds. Drizzle of the reserved sauce + squeeze of lime.
• Enjoy!

• Place a boneless, skinless chicken breast, with the tender removed, on a cutting board, and hold it flat with the palm of your non-knife hand. Using a good knife, slice the chicken breast horizontally into two even pieces.
• Cover the chicken with parchment paper or plastic wrap and using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is in an even thickness then season both sides of the chicken with salt and pepper.
• Pour the cassava flour into a wide bowl and lightly dredge both sides of each cutlet into the flour until evenly coated, then shake off any excess. Place all the dredged cutlets on a clean plate and continue until all are complete.
• In a large skillet over medium-high heat, heat the oil. Working in batches so as to not overcrowd the skillet, carefully add the cutlets and cook until a golden crust has formed on each side, about 2 minutes per side. Transfer the browned cutlets to the bottom of the crockpot and continue to brown the chicken cutlets until all are complete, adding more oil to the pan if necessary. They don’t have to be completely cooked through, just a nice brown on them.
• Reduce the heat in the skillet to medium-low. Add the butter and let melt and then add 2 tbsp of cassava flour to the skillet (there should still be some leftover in the bowl). Stir until the cassava and the butter are well combined and make a loose paste and then add in the garlic cloves. Cook, toasting the flour just a bit so it doesn’t have a raw flavor, 1 to 2 minutes, being careful not to burn.
• While stirring or whisking constantly, very slowly pour in the chicken broth into the skillet, stirring to incorporate it into the cassava flour ‘roux’. Bring the mixture to a light simmer and you should see it turn into a somewhat thin gravy, 3 to 4 minutes (it will continue to thicken in the crockpot).
• Stir in the lemon juice and capers and then pour the lemon-caper sauce into the crockpot over the chicken. Cover and cook on low for 4 to 6 hours.
• Garnish with freshly chopped parsley before serving.

Make the Ranch:

• In a food processor, add the mayo, garlic, scallions, harissa paste, smoked paprika, cumin, salt, dill, cilantro, lemon juice and zest, and vinegar. Blend on medium until smooth and combined. Transfer to a mason jar and set aside in the fridge until you’re ready to serve.

Cook the Chickpeas + Lamb:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper and set aside.
• In a small bowl, mix together the smoked paprika, garlic powder, turmeric, za’atar and red pepper flakes, if using.
• Add the drained and dried chickpeas to the prepared baking sheet, season with 1/2 tsp salt, half of the spice blend, and drizzle with olive oil. Toss to coat. Transfer the baking sheet to the oven and roast for 20-25 minutes until the chickpeas are golden and crisp. Set aside until you’re ready to serve.
• For the lamb, heat a large skillet over medium-high heat. Coat the pan with olive oil. Once hot, add in the lamb and shallot, breaking up the lamb with a wooden spoon. Continue to cook for about 7 minutes, or until the meat is no longer pink. Drain off the excess fat and transfer the skillet of lamb back to the heat.
• To the skillet, add in harissa, remaining spice blend, and 1 1/2 tsp salt. Stir to combine so that the meat is evenly coated. Cook, allowing the harissa to reduce a bit and the spices to toast, about 2-3 minutes, until you start to get a bit of a char. Reduce heat to low, stirring occasionally, to keep warm while you prepare the salad.

Assemble the Salad:

• In a large bowl, add the cabbage and kale mix, shaved onion, and shaved fennel. Add 3-4 tbsp of the harissa ranch (or more to preference) and a pinch of salt. Toss to combine. Once the greens are coated, add in half the oranges and half of the herbs. Gently toss once more.
• To assemble your bowls, plate the salad and top with lamb, crunchy chickpeas, the remaining oranges and herbs, and feta, if using. Enjoy!

Caramelize the Onions

• Begin by caramelizing your onions. In a large skillet over medium heat, add 2 tbsp of the olive oil, onion and ½ tsp salt. Saute, stirring occasionally, until the onions are golden brown and caramelized, about 35-45 minutes. If your onions start to look slightly dry, add a drizzle of olive oil as needed. If they seem to be browning too quickly, adjust heat to medium-low.
• After about 35 minutes of the onions cooking, start making the rest of your filling.

Make your Filling

• In a large bowl, add the eggs, milk, cheese and Dijon mustard. Whisk to combine and set aside.
• Once your onions are done cooking, remove from the heat and set aside to cool.
• In the same pan used for the onions, add 2 tbsp olive oil, garlic, mushrooms and ½ tsp salt. Saute, stirring, until the mushrooms have softened, about 2-3 minutes.
• Add the swiss chard and stir to combine, let cook for another 1-2 minutes until the swiss chard has slightly softened. Set aside to cool.

Assemble the Quiche

• Preheat your oven to 400 degrees F and lightly grease your pie dish.
• Roll the puff pastry sheet out to larger than the size of your pie plate. Press the pastry into the dish, folding over and gently stretching until it fits your dish, trimming if desired.
• Once your veggies are cooled, add to your egg mixture and stir to combine. Next add the thyme and mix again then pour into your pan.
• Pour the filling into the pastry. Bake, uncovered, until the filling is set and the crust is golden brown, 35-45 minutes. (if the top is starting to look overly browned, tent with a piece of foil.)
• You want your eggs to be set; however, you want it to have a bit of a wobble to it as it comes out of the oven. It continues to cook and set as it rests and the wobble will ensure it has a silky, not rubbery, texture.
• Remove from the oven and let cool for 5-10 minutes before slicing. Serve and enjoy!

Make the Cake

• Preheat oven to 350F. Spray a 9x9 square baking pan with avocado or coconut oil spray and place a parchment sling into the pan for easy removal. Set aside.
• In a medium bowl, thoroughly stir together the almond flour, tapioca flour, baking soda, cinnamon and salt. Set aside.
• In a large mixing bowl, or a stand mixer fitted with the whisk attachment, add the eggs. Beat on medium high for 3-4 minutes until they are pale yellow and fluffy. Mix in the avocado oil, maple syrup, vanilla extract, lemon zest and orange zest. Beat on medium to combine.
• Adjust the mixer speed to medium low, and working in increments, slowly add the dry ingredients to the wet ingredients, scraping the sides of the bowl as needed. Mix for 1-2 minutes until everything is well combined.
• Next, slowly add the shredded carrots and add the golden raisins to the batter and mix until well combined.
• Tip the batter into the prepared baking pan, spreading the batter with a spatula if needed. Transfer to the oven and bake until the top is lightly browned and when pricked with a cake tester it comes out clean, about 30-35 minutes. If the top starts to get overly browned, place a sheet of foil over the top, but do note this is a darker cake.
• Remove from the oven and allow the cake to cool in the pan for 10 minutes. Then use the parchment sling to carefully transfer the cake to a wire rack until completely cooled.

Make the Frosting

• Meanwhile, make your icing. In a stand mixer with the paddle attachment add the dairy-free cream cheese, butter, vanilla extract, lemon zest and juice. Beat on medium for 2-3 minutes until light and fluffy. Next, slowly add the powdered sugar and beat on high for 2-3 minutes until combined. Transfer the icing to the fridge until your cake is completely cooled.
• To finish, smooth a generous amount of icing and smooth out with an offset spatula evenly across the cake. Once you’ve iced the cake, sprinkle with the chopped pecans, cut into squares and enjoy!

• In a large skillet (12-inches) with tall sides, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the chicken, 1 teaspoon of the salt, dried oregano, garlic powder, smoked paprika and pepper. Cook, stirring occasionally until the chicken is fully cooked through - about 7 minutes. Transfer the cooked chicken to a plate and set aside.
• To the same pan, add the remaining tablespoon of oil and the yellow onion. Stir, scraping up the seasoning bits leftover from the chicken, and sauté until the onions are soft and golden, about 4 minutes. Add the garlic and sauté for 1 minute more. Add in the spinach and lemon juice, deglazing the plan. Stir, and cover. Cook the spinach for 3-4 minutes until it has wilted. Remove the lid, add the pepper flakes, and stir to combine. The spinach should be cooked down and reduced in volume.
• To the spinach mixture, add in the uncooked rice, the cooked chicken and its juices, and chicken broth. Stir to combine and bring to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and cook until the rice is tender and fully cooked, about 22-25 minutes. Halfway through the cooking time, stir to prevent the rice from sticking to the pan* then re-cover (see note).
• Once the rice is fully cooked, add in the ricotta and stir to fully distribute. Next, add the herbs and gently toss to combine, then finally add the feta and gently toss again.
• Serve with toasted pine nuts, extra feta, and a lemon wedge. Enjoy!

• Preheat oven to 400.

Make the Pesto

• In the bowl of a food processor, or high-powered blender, add the basil, garlic, lemon juice and zest, red wine vinegar, and pine nuts. Start the processor, blitzing the ingredients on low while slowly streaming in the olive oil. Continue to blend on medium-low until mostly smooth, scraping down the sides intermittently if needed. Once smooth, add the salt, red pepper flakes, and parmesan. Pulse a few more times until the cheese is just combined. Transfer to an airtight container and set aside while you prepare the rest.

Cook the Gnocchi

• Line a baking sheet with parchment paper and add the onions, tomatoes and gnocchi onto the sheet pan.
• In a small bowl, whisk together the oil, pesto, salt, dried oregano, dried basil, and red pepper flakes. Drizzle the pesto mixture over the contents of the sheet pan and toss to combine, ensuring the gnocchi are all coated.
• Spread the onions, tomatoes, and gnocchi in an even layer then transfer the sheet pan to the middle rack in the oven, and roast for 25 minutes, shaking the pan halfway through the cooking time to evenly roast the gnocchi .
• Once the gnocchi have baked for 22 minutes, remove from the oven, toss the gnocchi once more and crumble the goat cheese over top. Roast for 2 more minutes. Turn the broiler on and broil for an additional 2-3 minutes or until the cheese is bubbly and the gnocchi is crisp.
• To serve, add a small handful of arugula to each bowl. Add the gnocchi over the greens. Finish with a bit of lemon zest, shaved parmesan, a sprinkle of pine nuts and a pinch of pepper flakes.

Make the Meatballs:

• In a large bowl, combine the lamb, garlic, salt, pepper, allspice, turmeric, paprika, cumin, and egg. Using your hands, mix until the meat becomes almost a paste-like consistency. Add the tapioca and again, using your hands, continue to mix until well combined. The meat should still have a bit of a paste-like consistency, but should also hold it’s shape when forming into meatballs.
• Using damp hands, roll the into 1-inch meatballs (the damp hands help since the meat mixture is a little sticky).
• Heat the oil in a large, deep skillet over medium-high heat. When hot, add the meatballs to the skillet and brown on both sides, 2-3 minutes on each side. Transfer to a plate and set aside. When all of the meatballs are browned and set aside, discard the excess fat from the skillet but reserving at least 2 tablespoons to cook the rice.

Make the Rice:

• Reduce the heat to medium and add the onions to the skillet and cook, stirring, until softened, about 3 minutes. Add the rice and the salt and cook, stirring, toasting the rice in the skillet until fragrant, about 4 minutes. Add the turmeric, Saffron threads, and lemon zest and continue to cook, toasting the spices, about 2 more minutes.
• Pour in the broth and bring to a simmer. Once simmering, nestle the meatballs into the skillet and reduce heat to a light simmer (medium-low heat). Cover and cook until the rice is tender and the meatballs are cooked through, 20 minutes.
• Meanwhile, in a small bowl combine the greek yogurt, olive oil, lemon juice, salt, dill, mint and cilantro and stir until well combined. Set aside.
• When the meatballs and rice are ready to serve, Plate the rice and meatballs on a large platter. Sprinkle with the pomegranate seeds and garnish with the dill fronds and mint leaves. Serve with the herby-yogurt sauce and enjoy!!

Sous Vide Method:

• First, attach your sous vide to the edge of a stock pot (that will fit the egg bite mold) and fill halfway with warm water. Preheat your sous vide to 185 degrees F.
• Meanwhile, in a high-powered blender, add the eggs, cottage cheese, Monterey Jack cheese, Gruyere cheese, salt, pepper, garlic powder and cayenne pepper (if using). Blend on medium-high until very smooth.
• Finely dice your bacon and evenly distribute the bits in the bottom of each egg bite mold. Next, evenly distribute the egg mixture into each of the egg bite molds until just full. Place the silicone lid on the egg mold.
• When your sous vide is preheated and ready, carefully place the egg mold into the water. Cook for exactly 25 minutes. Carefully remove the egg mold from the water using two pairs of tongs. Uncover and let cool for 8 to 10 minutes. Remove the egg bites from the egg molds (they pop out super easily) and enjoy!

OVEN METHOD:

• Preheat the oven to 300 degrees F (I don’t use convection bake here, I use regular bake).
• Place the egg mold in an oven-safe baking dish and fill with water until halfway up the sides of the mold. Remove the mold and transfer the baking dish of water to the center rack of the oven to preheat with the oven.
• Meanwhile, in a high-powered blender, add the eggs, cottage cheese, Monterey Jack cheese, Gruyere cheese, salt, pepper, garlic powder and cayenne pepper (if using). Blend on medium-high until very smooth.
• Finely dice your bacon and evenly distribute the bits in the bottom of each egg bite mold. Next, evenly distribute the egg mixture into each of the egg bite molds until just full. Place the silicone lid on the egg mold. Carefully open the oven and place the egg bites in the center of the baking dish of water. Bake until the egg bites have just set, about 35 minutes.
• Carefully remove from the oven and using two pairs of tongs, carefully lift the egg mold from the water in the baking dish. Uncover and let cool for 8 to 10 minutes. Remove the egg bites from the egg molds (they pop out super easily) and enjoy!

Make the Salmon:

• Preheat the oven to 300 degrees F.
• Pat the salmon dry and place it in a small oval baking dish.
• In a small bowl, whisk together the avocado oil, coconut aminos, ginger, and sesame oil until well combined. Pour over the salmon to coat evenly. Sprinkle the salmon with salt and pepper and transfer it to the oven and bake until the salmon flakes easily with a fork, 20 to 25 minutes.

Make the Dressing:

• In a small bowl, whisk together all of the dressing ingredients. Set aside.

Prepare the Bowls:

• To serve, flake the salmon with a fork into large pieces. Serve over rice and garnish your bowls as desired with avocado, cucumber, green onions and nori strips. Drizzle with the dressing (and more sriracha) if desired. Sprinkle it with toasted sesame seeds. Enjoy.