1. Cut tomato in half and, skin side out, grate using a coarse metal grater over a bowl to catch pulp. Discard skin, and set pulp aside. 
2. In a heated pan or cazuela, sauté onion lightly seasoned with salt in a glug of oil until it begins to caramelize, which will take about 25 minutes, stirring occasionally with a wooden spoon. Add garlic—whole, chopped, or best of all, crushed, because studies show that crushing garlic and allowing it to stand for 10 minutes before cooking enhances anticancer properties. Add tomato pulp, another glug of oil, and a touch more salt, stirring constantly. 
3. Continue to sauté until tomatoes break down and meld with onions, about 25 to 30 minutes. Adjust salt. A teaspoon of pimentón can also be added at this point. Stir gently and cook a few minutes more, making sure to crumble a few saffron threads into sofrito during final minutes of cooking. A good sofrito takes about an hour, which activates the protective synergy of the antioxidant foods in the mixture.

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.

1. Cut your Roma tomatoes in half lengthwise and use a spoon to gently scoop out seeds and the innards to create a little “bowl”. Salt tomatoes and set them aside.
2. Add your Safe Catch Elite tuna to a mixing dish and use a fork to flake it.
3. Add in all remaining ingredients and mix until evenly combined.
4. Use a spoon to scoop your tuna salad into each tomato half.
5. Drizzle with a little more olive oil and garnish with extra herbs or salt if you prefer. Enjoy!

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 425˚. Line a rimmed baking sheet with parchment paper.
2. In a medium bowl, place vine and grape tomatoes, bell peppers, bread, shallot, garlic, and celery heart. Add oil, vinegar, salt and pepper, and sugar (if using). Toss to combine. Let marinate for 15 to 20 minutes, stirring occasionally to distribute juices.
3. Spread vegetable mixture out on prepared baking sheet. Bake for 10 to 15 minutes, until vine tomatoes have softened and grape tomatoes have gone jammy. Scatter feta evenly overtop and switch oven to broil. Broil for 3 to 5 minutes, until cheese has softened. Let cool for 2 to 3 minutes. Top with butter beans, celery leaves, and another drizzle of oil. Serve immediately.
4. Store leftovers in an airtight container in the fridge for up to 4 days.

1. First, toast 4 to 5 slices of Ezekiel 4:9 Sprouted Grain Bread. Once toasted, tear into 1 inch pieces. Set aside.
2. Using a large saucepan, heat 2 Tbsp olive oil over medium low heat. Cook [q:1/2] cup of minced onion for 8 minutes, stirring frequently until onion is softened. Add the garlic and a pinch of red pepper flakes, and cook for an additional 2 minutes.
3. Add the crushed tomatoes and juices, plus 1 cup torn basil leaves, and bring to a simmer.
4. Once the soup is simmering, stir in the chunks of Ezekiel 4:9 Sprouted Grain bread and cook for 10 to 20 more minutes, stirring frequently to help the bread break down.
5. As the soup thickens, spoon in vegetable stock, ladle by ladle, over cooking time until it reaches the desired consistency. It should be the consistency of a porridge, with the bread completely softened and hydrated from the soup.
6. Season with salt and pepper.
7. Spoon the soup into bowls, drizzle lightly with olive oil, and top fresh basil leaves. Enjoy!

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.

• 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.

For the Pesto

1. Bring a small pot of water to boil and cook sun-dried tomatoes for 3 to 4 minutes or until soft.
2. Remove tomatoes with a slotted ladle or spoon and transfer to a plate; reserve cooking water.
3. Drain and rinse sun-dried tomatoes under cold water, dry with paper towels, and transfer to a food processor or blender. Add 4 tablespoons of the cooking water, the 2 ounces of pistachios, the olive oil, and garlic. Purée until smooth. If pesto is too dry, add more cooking water.

For the Pasta

1. Bring a large pot of salted water to a boil and cook spaghetti according to package instructions, until al dente.
2. Drain spaghetti, divide among plates, and drizzle with a little oil.
3. Sprinkle with pesto, chopped pistachios, and a little pepper. Serve warm.