Directions

1. In a small frying pan, melt 1 tbsp butter over medium heat. Add the onions and cook slowly, allowing to caramelize, about 6 minutes.
2. While the onions cook, beat the eggs in a small bowl until fully scrambled. Melt 1 tbsp butter in another (or the same, after removing onions) small frying pan, over medium-low heat. Add half of the beaten eggs and immediately begin moving your spatula around in the eggs. 
3. Once the bottom of your omelet is firm, top with half the goat cheese, half the caramelized onions and half the fresh herbs. Add salt and pepper to taste. Gently fold in half and transfer to a plate. Repeat with remaining omelet ingredients and eat. If necessary, the first omelet can be kept warm in a 180 degree oven briefly while the second omelet is cooked.
4. Serve hot with toast, potatoes, bacon, a green salad, fruit etc--or just on its own.

Directions

1. Heat 1 tbsp of the olive oil in a medium frying pan over medium-high heat. Add the onions and pear and cook for 3-4 minutes or until onions are fragrant and pear softens slightly. Remove from heat.
2. In a mixing bowl, combine cooked sweet potato, pear-onion mixture, flat leaf parsley, Parmesan, butter and salt and pepper to taste. Mash with the back of a fork until smooth.
3. To assemble the pierogies, place a potsticker wrapper on a clean, dry surface. Brush the edges lightly with water and place about 1 1/2 tbsps of filling in the center of the wrapper. Fold in half and press the edges to seal completely. Place on a clean plate. Repeat until all wrappers and filling are used up.
4. To cook the pierogies, heat the remaining olive oil in a frying pan (you can use the one you cooked the onions and pears in to minimize dirty dishes) over medium-high heat. Cook the pierogies in the hot pan until they are lightly golden brown and crisp on the bottom. Flip and cook the pierogies on the other side. Once both sides are crisp, pour 2 tbsp water over the whole pan and cover the pan with a fitted lid. Allow the pierogies to steam for about 1 minute. Remove lid and let the excess liquid evaporate for a few minutes until the pierogies become crisp again.
5. Serve garnished with additional Parmesan, pear and parsley with sour cream for dipping.

Makes 30 pierogies.

Directions

1. Layer cheese, tomatoes, bacon and pepper between bread to make 2 sandwiches.
2. Heat butter over medium-high heat in a large frying pan. Cook 2-3 minutes one each side until cheese is melted, and bread is golden-brown.
3. Serve hot, cut on the diagonal.

Directions

1. Spread ricotta on all four slices of bread. To assemble sandwiches, layer peach slices, fig slices and 3 salami slices and generous sprinkles of pepper between two pieces of bread. Repeat with remaining bread.
2. Melt butter over medium-high heat in a large frying pan. Cook sandwiches at the same time for 2-3 minutes on each side, until bread is crisp and golden on the outside and the fruit begins to soften. Flip sandwiches with a spatula and cook until second side of bread is golden and crisp (cook one-at-a-time if you are using a small frying pan).
3. Serve hot, sliced on the diagonal.

Directions

1. Preheat oven to 425 degrees F. Lightly grease a baking sheet and set aside.
2. Heat the 2 tsp olive oil in a large frying pan over medium-high heat. Add onion and garlic and cook for 1-2 minutes, until fragrant. Add sweet potato, tofu, spinach, green peas, curry powder and salt and pepper, stirring to ensure spices coat the vegetables and tofu completely. Cook for 6-8 minutes or until sweet potatoes start to soften. Remove from heat and transfer to bowl.
3. To assemble samosas, set an egg roll wrapper on a clean, dry surface. Wet the edges using a spoon or pastry brush and then put about 3 tablespoons of filling in the center of the wrapper. Gather the corners of the wrapper and press together. There isn't much art to this part--just seal them and let them fall where they will. Repeat until all wrappers and filling are used up. Transfer samosas to baking sheet.
4. Brush samosas lightly with olive oil, coating the wrappers evenly. Bake for 10-12 minutes or until samosas are golden brown.
5. While samosas bake, make the chutney: combine peach, cilantro, ginger and chili sauce in a food processor until chunky but incorporated.
6. Serve the samosas hot with the sauce alongside for dipping.