1. Preheat the oven to 375°F.
2. Place your salmon sausages on a parchment-paper-lined baking tray and bake for 12 minutes. Set them aside.
3. While your sausages are cooking, start preparing the pasta. Follow the cooking instructions in your pasta book. Use a strainer to drain the pasta and let it sit in the strainer while you prepare the other ingredients.
4. In the same pot you cooked your pasta, add the onion, 1 tablespoon of butter, and lemon juice. Cook until the onions are soft and translucent. Add garlic and mix.
5. Reduce the heat, add 3 more tablespoons of butter, and return the pasta to the pot. Gently coat it with the melted butter and onions.
6. Add Cajun seasoning, frozen corn, and dill, and combine everything evenly.
7. Do not drain. Use a fork to flake the tuna into the liquids. Add it to the pasta pot and stir.
8. Gently slice your salmon sausages into rounds and add them to the pot, gently combining them with the pasta. Remember to stir everything occasionally.
9. Serve and garnish if you wish. Enjoy!

1.  Empty black-eyed peas into a mixing bowl. Using back of a fork, smash them a bit against the side of the bowl, being sure to leave some whole. Combine with olive oil, lime juice, bell pepper, green onions, and parsley. Set aside.
2. In another bowl, whisk together chickpea flour, cumin, cayenne pepper, black pepper, and salt. Whisk in hot water until smooth. Add black-eyed pea mixture. Stir well.
3. Heat 2 tablespoons of the oil in a heavy nonstick skillet over medium-high heat. Scoop out a heaping [q:1/4] cup of batter per cake and cook for 4 minutes per side, until golden, adding remaining oil, as necessary.
4. Season cakes with salt and pepper to taste. Serve hot with Mediterranean Salad on the side.

1. Prepare a barbecue for direct cooking over medium heat.
2. Combine Dressing ingredients with a pinch of salt in a clean lidded jar or bowl. Shake or whisk to combine. Set aside.
3. For Cool Yoghurt: combine crushed garlic, yoghurt, and a pinch of salt in a bowl and mix well. Set aside.
4. For Charred Tomatoes: grill tomatoes over direct heat for about 5 minutes until charred and soft.
5. To serve, spread yoghurt on a plate. Remove grilled tomatoes from vine and combine with mint and basil in a bowl. Add two-thirds of dressing and mix gently.
6. Top yoghurt with tomato mixture and pour remaining dressing on top. Add another drizzle of oil, a scattering of pomegranate seeds, and some more salt, if you like.

Make the Mashed Cauliflower

1. Steam or pressure cook 1 head of cauliflower until it becomes soft.
2. In a mixing bowl or food processor add cauliflower florets, butter, garlic powder and sea salt. (Chives, cream cheese or other seasoning optional).
3. Blend or mash until it has the same consistency as mashed potatoes, then set aside.

Make the Filling

1. Preheat the oven to 400 degrees F (204 degrees C).
2. In a skillet add oil on medium heat. Add the onions, carrots, and peppers. Sauté for 6 to 10 minutes, until lightly browned and set aside.
3. In a separate skillet brown meat, season with salt and pepper. Cook for 7 to 10 minutes, breaking apart the meat as you go.
4. Stir in the broth, coconut aminos, tomato paste, and Italian seasoning. Bring to a boil, then simmer, uncovered, for about 5 minutes, until most of the liquid evaporates and you have meat in a thick sauce. Remove from heat.
5. In a medium casserole dish combine meat and vegetables.
6. Use a spatula to evenly spread cauliflower mash over your meat and veggies
7. Bake for 10 to 15 minutes, until the edges are bubbly.
8. If desired, place under the broiler for 2 to 4 minutes, until the edges are golden brown.

1. Add pesto ingredients to a blender. Blend until smooth. Add more water if needed. Set pesto aside.
2. Remove florets from cauliflower. Discard stems or save for another use. Steam florets in a steamer basket in a pot with 1-inch of water. Cook until cauliflower is fork-tender.
3. Transfer cauliflower florets to clean blender jar or a food processor bowl. Blend cauliflower until you get a mash. Transfer mash to a bowl. Add salt and cassava flour, [q:1/2] cup at a time. Mix well until you get a ball that is moist and holds together but does not stick to your hands.
4. Fill a 5-quart pot with water and bring to a boil.
5. Split dough ball into 4 evenly sized pieces. Roll 1 of the pieces on a cassava flour-dusted clean surface into a snake-like shape about the circumference of a nickel. Cut into 1-inch pieces. Transfer cut gnocchi pieces to a plate. Lightly dust plate with cassava flour to keep gnocchi pieces from sticking together. Repeat process with remaining sections of dough.
6. Add gnocchi pieces to boiling water. Boil until they float, about 1 minute. Remove from water with a slotted spoon. Sauté in oil for 2 to 3 minutes over medium-high heat, or serve fresh out of the boiling water with almond pesto.

1. Whisk broth, vinegar, soy sauce, sugar, sesame oil, 1 tablespoon of the sesame seeds, the chili paste, and cornstarch together in a bowl. Set aside.
2. Heat oil in a large skillet or wok over medium heat. Add garlic and ginger and sauté for 1 minute. Add chicken and sauté for 4 minutes. Add green beans and sauté for 8 minutes. Add mushrooms and sauté for 3 minutes.
3. Add broth mixture. Increase heat to high and cook until sauce is thickened, about 2 to 3 minutes.
4. Garnish with the remaining 3 tablespoons of sesame seeds. Serve alongside brown rice, if desired.

1. Preheat oven to 300˚.
2. In a mortar, add peppercorns and crush with a pestle. Alternatively, you can use the back of a chef’s knife to press down on peppercorns until they crack.
3. Lay lemon slices on bottom of a 9x13-inch baking dish and place halibut on top. Arrange tomatoes, shallot, garlic, and dill around halibut, and season with salt and cracked peppercorns. Pour olive oil over top, making sure halibut is entirely coated with oil.
4. Transfer baking dish to oven and roast until halibut is just cooked through and easily flakes when nudged with a fork, 20 to 25 minutes.
5. Serve halibut with tomato mixture spooned on top. The halibut can be stored in a sealed container in the refrigerator for up to 3 days.

1. Preheat oven to 275°.
2. Make sauce: in a small bowl, combine mustard, maple syrup, tamari, and red pepper flakes. Grate ginger and garlic directly into bowl. Stir well to combine.
3. Place salmon in a large bowl. Sprinkle smoked paprika on fish and massage until coated.
4. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of the ghee to skillet. Add fish, skin side down, to pan, dividing it into batches, if necessary, to avoid crowding skillet. Cook for 1 minute.
5. If cooking in batches, remove fish from pan. Add more ghee, if necessary, and brown second batch of fish. Continue until all salmon has been cooked.
6. Add all fish back to pan and lower heat to medium. Pour sauce into pan and stir to coat fish. Cook for 1 minute. Transfer pan to oven and cook for 4 to 5 minutes, or until cooked through.

1. Add turkey to a large pot. Add pickle brine, water (enough to cover the turkey completely - this varies depending on the size of the pot and turkey), salt, brown sugar, mustard seeds, peppercorns and celery seeds.
2. It’s important to make sure the turkey is fully submerged in the brine, so if you need to, set something heavy on top to keep it submerged.
3. Cover and refrigerate for 12 to 24 hours.
4. Preheat oven to 500˚F and prep a roasting pan.
5. Remove turkey from brine and rinse thoroughly. Pat dry with paper towel.
6. Stuff the cavity with quartered onion, lemons, garlic and dill.
7. Use your fingers to loosen and lift the skin on the breast. Tuck the wings under the bird and use twine to tie the legs together.Brush the entire turkey liberally with melted butter and season with salt and pepper.
8. Roast for 30 minutes at 500˚F, then cover turkey with aluminum foil (to prevent skin from burning) and reduce heat to 350˚F.
9. Roast for about 3 hours, until the temperature reaches 165˚ in the thickest part of the turkey breast.
10. Remove from oven and let rest for 30 minutes.
11. Optional: brush with more melted butter before serving.

1. Preheat oven to 400°.
2. Toss cauliflower florets with 1 tablespoon of the oil, the garam masala, curry powder, and salt to taste. Transfer to a baking sheet and roast 10 to 12 minutes, until tender.
3. Cook pasta according to package directions. Drain, reserving 1 cup of the cooking water. Set cooking water and drained pasta aside.
4. Heat remaining tablespoon of oil in a large pan set over medium heat. Add leek and garlic and sauté 2 minutes. Add roasted cauliflower, cooked pasta, reserved cooking water, lemon zest and juice, almonds, raisins, and parsley. Cook until pasta is coated in sauce. Season with salt and serve.