1. Preheat the oven to 375°.
2. Mix together the butter, garlic, dill, pepper, and half of the parsley in a small bowl.
3. Cut the bread loaf in half lengthwise. Generously spread the butter mixture onto each half. Sprinkle the cheese, if using, over the butter. Top with the remaining parsley.
4. Place the loaf on a baking sheet and bake, uncovered, for 12 to 15 minutes, until golden, or the cheese, if using, is bubbly.

1. In a small bowl, whisk together all ingredients until thoroughly combined.

1. Heat olive oil in a saute pan with a clear lid over medium heat. Add garlic and saute for 30 seconds.
2. Stir in asparagus and increase heat to medium-high.
3. Add 2 tablespoons water, cover, and steam one minute, or until asparagus is bright green and just tender.
4. Remove from heat, stir once more and then sprinkle Asiago over the top.
5. Replace the lid to melt the cheese and keep dish warm until serving.

1. Adjust oven rack 4 inches from broiler element and heat broiler.
2. Arrange bread in a single layer on an aluminum foil-lined baking sheet.
3. Broil until bread is deep golden and toasted on both sides, 1 to 2 minutes per side.
4. Lightly rub 1 side of each toast with garlic (you will not use all of garlic). Brush with oil and season with salt to taste.

1. In a large bowl, toss eggplant with the [q:1 1/2] teaspoons of salt. Let sit for about 30 minutes, and then use a paper towel to wipe off salt and pat dry.
2. In a large saucepan, heat [q:1 1/2] tablespoons of the oil over medium heat. Add eggplant and cook, stirring occasionally, until golden and tender, about 15 minutes. Use a slotted spoon to transfer eggplant to a plate.
3. Heat 2 tablespoons of the oil in the same pan. Add leek and cook, stirring occasionally, until soft and translucent, 8 to 10 minutes. Add half of the garlic, the pepper flakes, and bundle of basil. Cook, stirring, until fragrant, about 1 minute. Add bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes.
4. Add squash and tomatoes and continue to cook, stirring occasionally, until flavors meld and bell pepper and squash are soft (but not falling apart), about 10 minutes more.
5. Return eggplant to pot and cook for another minute to warm through. Carefully remove bundle of basil, squeeze out any liquid back into ratatouille, and discard basil bundle. Stir in remaining garlic. Taste and add salt and pepper as desired.
6. Meanwhile, in a grill pan or a large skillet, heat remaining 1 tablespoon of oil over medium heat. Working in batches, add bread slices in a single layer and cook until golden and crisp, about 30 seconds per side. Repeat with remaining bread slices, adding more oil to skillet as needed.
7. To serve, spoon ratatouille over toasts. Drizzle with some oil and sprinkle on basil leaves.

1. Using a hand-held julienne peeler or a spiralizer, shred zucchini into long shreds or spirals.
2. Heat oil in a large non-stick or cast-iron pan over high heat. Sauté zucchini for 2 to 3 minutes. Add garlic and sun-dried tomatoes and sauté for 3 minutes. Remove pan from heat.
3. Divide zucchini pasta between 2 serving bowls. Garnish with basil. Serve immediately.

1. Cook pasta as package directs.
2. While the pasta is cooking, place olive oil, red pepper flakes and onions in a skillet, sauté over medium heat until golden.
3. Add garlic, artichokes, yellow pepper, and saute until browned.
4. Add broth, olives, garbanzos and tomatoes. Gently simmer 5 minutes.
5. Place drained pasta in a large bowl, pour the sauce over and toss.
6. Season to taste with black pepper and garnish with parsley.

1. Whisk oil, vinegar, shallot, garlic, chili, parsley, oregano, and salt together thoroughly in a small bowl.
2. Serve over seafood, vegetables, potatoes, rice, or grilled meats.

Crispy Chickpeas

1. Preheat oven to 400 degrees Fahrenheit.
2. Pat chickpeas dry and add to a baking sheet. Drizzle 1 tbs olive oil over the chickpeas and shake to coat. Add [q:1/2] tsp sea salt, [q:1/4] tsp black pepper, [q:1/2] tsp garlic powder, [q:1/2] tsp onion powder, 1 tsp paprika, and [q:1/4] tsp cayenne to the chickpeas and mix again so the spices are distributed evenly.
3. Roast in oven until crispy, about 30 min, shaking frequently. Set aside until time for assembly.

Vegan Caesar Dressing

1. Using a medium-sized bowl, combine 2 cloves of roasted garlic, 2 Tbsp capers, [q:1/2] cup olive oil, [q:1/4] cup vegan mayonnaise, 2 tsp Dijon mustard, and 2 Tbsp lemon juice. Whisk to combine. Salt and pepper to taste. Set aside until time for assembly.

Assembly

1. To assemble, toss chopped romaine and kale with a few spoonfuls of dressing in a bowl. Add the dressed greens to a piece of pocket bread, top with the crispy chickpeas and enjoy!

• Heat oil in large skillet or stock pot that has a lid, brown onions, turkey, and garlic.
• Add vegetables, spices, wine, and tomato paste. Stir often and use lid to help steam ingredients. Simmer until everything is soft, about 45 minutes. Serve with grated Parmesan cheese.