1. Heat a medium skillet over low to medium heat.
2. Spray with cooking spray or brush with coconut oil.
3. Cook egg sunny side up, or over easy until medium soft or as desired.
4. Meanwhile, pop toast in toaster.  Once toast is done, assemble sandwich.
5. Spread goat cheese on one side of the bread, layer on tomato and cucumber and sprinkle with salt and basil.
6. Drizzle on about 1 tsp balsamic vinegar. Place lettuce on last.
7. On opposite side of bread, place egg.
8. Put it all together and voila, a delicious breakfast sandwich!

1. Melt oil and butter together in a large heavy bottomed saucepan over medium heat. Stir in chopped leeks, onion, and celery and then saute gently for about 15 minutes, to allow leeks and onions to sweat and become translucent, but not brown.
2. Add rice and garlic and mix well, coating rice in oil. Cook, stirring often, for a couple of minutes, to allow rice to heat through, but not brown. Now stir in herbs and white wine (if using).
3. Add a couple ladlefuls of hot stock (about [q:3/4] cup), enough to cover rice. Stir well, and simmer gently, stirring frequently, until stock is nearly absorbed, but do not let rice cook too quickly.
4. Gradually add more stock and keep stirring, until all of it has been absorbed; do not allow risotto to dry out. You want a thick, soupy consistency. Stir in peas halfway through cooking the rice, after about 7 minutes.
5. After about 15 minutes rice should be cooked through but still al dente. If you run out of stock and rice is not cooked yet, use some extra stock or hot water to finish it off—but be careful not to let it overcook and become soggy or sticky.
6. Season with black pepper. Taste rice and add salt, if needed. Remove from heat and stir in Parmesan cheese. Mix well and let stand for 1 or 2 minutes. Then serve immediately, with extra Parmesan cheese and black pepper sprinkled over the top.

1. Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. Drain, toss with olive oil, and reserve.
2. Preheat oven to 350ºF. Place the spinach in a large pan over medium heat. If spinach is still wet, simply cover pan and wilt. If it’s dry, add [q:1/4] cup water to the pan, cover, and wilt. Drain spinach. When cool enough to handle, roughly chop it and squeeze out excess liquid.
3. Place spinach in a large bowl with the ricotta, eggs, garlic, zest, nutmeg, peas, asparagus, Parmigiano and half of the mozzarella. Season to taste with salt and pepper.
4. Place half the noodles along the bottom of a 9” by 13” pan. Top with half of the ricotta mixture. Repeat with remaining noodles and ricotta mixture.
5. Strew remaining mozzarella over the top. Place in the oven and cook until heated through (about 30 minutes).

1. In a small bowl, whisk together the oil and lemon juice. Add the chives, minced garlic (if desired). Whisk to blend. Set marinade aside.
2. Thread cheese cubes, cherry tomatoes and grapes alternately onto 4 wooden skewers as desired.
3. Place skewers in a shallow, nonmetallic dish. Pour marinade over. Cover dish and refrigerate for 2 hours, occasionally turning skewers.
4. Remove from marinade and serve.

1. Preheat oven to 400 degrees. Spread chips out evenly on baking sheet. 
2. Sprinkle each chip evenly with cheese and a few beans. 
3. Place baking sheet in the oven and bake for about 2 minutes until cheese melts. 
4. Remove baking sheet from oven and top each chip evenly with tomatoes, jalapeño, Greek yogurt, and cilantro. 
5. Serve immediately.

Chunky Almond Oil

1. Heat oil with almonds in a small saucepan over low heat, stirring every couple of minutes or so, until almonds are evenly light brown in color and oil is highly fragrant.
2. Cool oil to room temperature. Store it tightly covered in the refrigerator; the oil will congeal, so take it out about 20 minutes before you need it. It will keep for a couple of weeks in the fridge and can also be frozen for months.

Grilled Cauliflower

1. Place whole head of cauliflower in a large pot and cover it with cold water. Season generously with salt and place over high heat. Bring to a boil and then turn off heat and let sit for 5 minutes. Gently remove cauliflower, set it upside down on kitchen towels, and let it drain fully.
2. Drizzle cauliflower with oil and place it floret side down on the grill, directly over the coals of a medium fire. Cover grill and cook until florets begin to caramelize, about 15 minutes, depending on the intensity of the fire. Do not move cauliflower, as it will break apart. If you need to adjust the heat, simply rotate the grill grate so cauliflower is farther from the fire.
3. Transfer cauliflower to a serving platter. Garnish with mint, drizzle with Chunky Almond Oil, and top with Parmesan.
4. Serve cauliflower immediately as a whole head so that people can easily spoon off sections at the table.

1. Add lentils and water to a pot and bring to a boil. Turn heat down and let simmer for 15 to 20 minutes. Lentils should be tender but still chewy. Set aside to cool.
2. In the meantime, prepare dressing for lentils. Combine all ingredients for dressing except oil. Add oil last, slowly drizzling it into the other ingredients, stirring continuously to create a creamy, smooth dressing that doesn’t separate. 
3. Once lentils have cooled to room temperature, add in apple, walnuts, currants, and parsley. Drizzle dressing over. Mix well. 
4. Add arugula to a salad bowl and toss it with a tablespoon each of oil and vinegar. Place lentil mixture on top and sprinkle with goat cheese.