1 head cauliflower
olive oil
1 onion
2 cloves garlic
1L low-sodium chicken stock
1/2 c. grated Parmesan
Salt and freshly ground black pepper
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. ground turmeric

Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.

Add the chopped cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes.

Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot.

Add the Parmesan and stir until smooth.

Season, to taste, with salt and black pepper. Keep warm until ready to serve.

1. Prepare the noodles as needed, then rinse the noodles with cold water. Drain the noodles and shake the strainer a few times to get the noodles as dry as possible.  Toss the noodles with a little vegetable or peanut oil: Return the noodles to the pan you used to cook them and toss them with a little oil. This prevents them from sticking and forming a big mass in the wok.  Cut the noodles.
2. Heat the wok and add peanut oil.  Stir-fry garlic.
3. Add meat or vegetable ingredients: Start with stir-frying the meat. Sear for 1 minute without stirring, then stir-fry another minute to work in the aromatics. Add the vegetables. Stir-fry another minute or so until everything nearly cooked, another 1 to 2 minutes.
4. Add the noodles: Swirl another tablespoon of oil around the hot wok. Add the noodles and mix in with ingredients.
   
5. Add the stir-fry sauce: Season the stir-fry with the salt, and swirl in any liquid sauce ingredients, like soy sauce or chicken broth. Stir and toss the noodles and other stir-fry ingredients to coat evenly.
6. Stir-fry one more minute: Once the sauce has been added, stir and toss the stir-fry just another minute or so, until the noodles are warmed and any meat you’re stir-frying is cooked all the way through.

3 large eggs or 1 large egg plus 3 large egg yolks
Zest of 1 medium lemon
1/2 cup strained fresh lemon juice (from about 3 medium lemons)
1/2 cup sugar
6 tablespoons unsalted butter, cut into chunks

Put a medium mesh strainer over a clean bowl near the stove. Put all of the ingredients from your favorite recipe (or mine, below) into a heavy non-reactive saucepan, adding the butter last, and whisk briskly over medium heat. After the butter melts, the mixture will thicken and start bubble at the edges; continue to cook and whisk (sweeping the sides and corners of the pot) for another 15 to 20 seconds. Strain into the clean bowl, pressing gently on any solids. Let cool and refrigerate.

For the Salad

• 1 cup walnuts, chopped
• 1 pound brussels sprouts, trimmed, halved and thinly sliced
• 1 pound Tuscan or curly kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
• 1 cup coarsely grated or chopped Parmigiano Reggiano

For the Dressing

• 1/4 cup fresh lemon juice, from about 2 lemons
• 1/2 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons finely chopped shallots, from one large shallot
• 1 small clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

2- 7.5 oz cans salmon, or 1- 14 to 15oz can
1 Tbs coconut flour (or regular flour)
2 Tbs finely chopped celery
2 Tbs finely chopped yellow onion
pinch of sea salt
1 large egg
2 Tbs cooking fat (olive oil)

Place the salmon into a bowl and use a fork to mash it and break it up. Stir in the coconut flour until well-combined and then stir in the celery, onion, salt and egg.

2. Use your hands to form the mixture into six even-sized patties. Heat the oil in a skillet and fry the patties over medium heat (not high!) for about 5-8 minutes on each side, until golden brown. They are fragile, but will hold together just fine if you are a gentle flipper.

Dill Pickle Sauce
6 Tbs grass-fed sour cream*
2 Tbs very finely chopped dill pickle
1/2 tsp dried dill
pinch of sea salt
2 tsp pickle juice

2 tablespoons butter
1 medium onion, finely chopped
1/2 teaspoon dried thyme
1 1/2 cups orzo pasta
2 cups milk (not nonfat)
2 cups water
1 teaspoon salt, divided, plus more for seasoning
Freshly ground black pepper
1 broccoli crown (about 12 ounces)
1 (5- to 7-ounce) jar or can of tuna, drained and flaked
1/4 cup grated Parmesan cheese

Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, thyme, and 1/4 teaspoon salt, and cook, stirring occasionally, until the onion has softened and is starting to brown, about 8 minutes.

Add the orzo and cook, stirring occasionally, until toasty smelling, about 1 minute. Add the milk, water, and remaining 3/4 teaspoon of salt, and season with pepper. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the orzo is almost cooked through, 12 to 15 minutes. (Add more water as needed if the orzo absorbs it all before tender.) Meanwhile, prep the broccoli.

Cut the broccoli into very small florets, about 1/2-inch pieces. When the orzo is almost ready, add the broccoli and cook, stirring occasionally, until just cooked through, about 3 minutes.

Remove from the heat and add the tuna and cheese. Stir until the cheese is melted, then taste and add more salt as needed. Serve immediately.