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.

• 6 tablespoons warm water
• 1 tablespoon sugar
• 2 tablespoons sherry vinegar
• 3/4 cup soy sauce
• 6 large eggs
• Maldon or other flaky salt
• Black pepper

• In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
• Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
• Once the eggs are cool, peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
• Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
• To serve, cut the eggs in half lengthwise and season with salt and pepper.

¼ cup (60 mL) split red lentils
¼ cup (60 mL) old-fashioned (large flake) oats
1½ cups (375 mL) all-purpose flour
½ cup (125 mL) brown sugar, packed
1 Tbsp (15 mL) baking powder
½ tsp (2 mL) ground cinnamon
¼ tsp (1 mL) salt
½ cup (125 mL) milk
1 large egg
¼ cup (60 mL) oil
1 cup (250 mL) fresh or frozen berries (do not defrost)

1. PREHEAT the oven to 400˚F and line 12 muffin cups with paper liners.
2. BRING the lentils and oats to a simmer in a medium saucepan with 1 cup of water.
3. WHISK together the flour, sugar, baking powder, cinnamon, and salt in a large bowl. Once the oatmeal and lentils have cooled to a lukewarm temperature, stir in the milk, egg, and melted butter or oil. Add this mixture to the dry ingredients along with the blueberries (and any other fruits or nuts you like) and stir just until combined; do not worry about getting all the lumps out of the batter.
4. FILL the paper-lined muffin cups and bake for 20 minutes, until pale golden and springy to the touch.