Directions

1. Preheat oven to 450 degrees F. Grease a baking sheet lightly with olive oil. Set aside.
2. Dissolve yeast in 1 cup warm water in a mixing bowl. Add sugar/honey and set aside for 5 minutes. Add regular salt, olive oil, and both flours until a soft dough forms.
3. Knead on a floured surface 10-15 times or until dough becomes elastic. Return to bowl with a drizzle of olive oil to prevent sticking. Allow to rise in a warm place for 20 minutes.
4. Once dough has risen, punch down and return to the floured surface. Knead dough lightly and divide into 3 even pieces.
5. Roll the first piece out into a 6" circle. Sprinkle the sage, Parmesan and black pepper over the top of the circle. Fold in half, sandwiching the sage-Parmesan-pepper mixture. Press down to seal in. Begin to knead as usual until the sage-Parmesan-pepper mixture is distributed throughout the dough. Divide the sage-Parmesan-pepper dough into 4 even pieces. Roll out into 4 12" ropes and roll into a pretzel shape (or other desired shape). Transfer to baking sheet.
6. Roll remaining 2 pieces of dough into 8 pretzels and transfer to baking sheet.
7. Use a pastry brush to lightly brush egg onto the pretzels. Sprinkle additional Parmesan atop the Parmesan-sage pretzels, sprinkle 4 of the plain pretzels with sesame seeds and leave the remaining 4 plain.
8. Bake for 12-15 minutes or until pretzels are golden brown. Brush the plain pretzels with olive oil and sprinkle with the large-grain salt.
9. Serve plain or with mustard for dipping.

Directions

1. Whisk together flour, baking powder, salt, egg, milk, and 2 tsp vegetable oil until smooth. Set aside.
2. Combine figs, cinnamon, balsamic vinegar, sugar or honey and 3/4 cup water in a small pot over medium heat. Cook, stirring frequently until the mixture resembles a thin jam and the figs are mostly broken-down, about 20 minutes.
3. While the compote cooks, make the pancakes: heat the remaining tbsp of vegetable oil in a large frying pan or griddle over medium-high heat. Pour the batter in 1/4 cup increments (or smaller, depending on how big you like your pancakes) onto the hot pan/griddle. Cook for about 1 minute, or until the edges are dry and the tops bubble. Flip and cook until batter no longer oozes out of the sides and the pancakes are golden brown.
4. Serve hot with a dollop of compote.

Directions

1. Preheat oven to 475 degrees F.
2. Spread tomatillos, garlic, jalapeno, onion, and tomatoes on an ungreased baking sheet. Roast for 20-25 minutes or until tomatillos are soft.
3. Remove tomatillos from their husks and place in food processor or blender along with the other roasted vegetables and all remaining ingredients. Pulse to desired smoothness.
4. Serve with chips, burritos, tacos, or over meat, fish or chicken.

Makes about 1 1/2 cups salsa.

Directions

1. Preheat oven to 425 degrees F.
2. Bring a pot of salted water to a boil. Add rapini and cook until stems are tender, about 2 minutes. Drain.
3. Spread carrot slices, onion, rapini and garlic on a baking sheet. Drizzle with the olive oil and use your fingers to coat the vegetables well with the oil.
4. Roast for 20-25 minutes or until the carrots are cooked and the onions brown slightly. Transfer to a serving platter and refrigerate for 15-20 minutes to bring temperature down.
5. To serve, toss with lemon juice, zest, salt and pepper. Top with crumbled feta.

Directions

1. Wet a wrapper and shake gently to remove excess liquid. Lay wrapper on a clean, dry surface. Arrange an avocado slice, a mango slice, and a few pieces of red cabbage in the center of the wrapper, so that they are all facing in the same direction. Once the wrapper is pliable enough to work with, tuck in the ends and roll up tightly. Repeat until all ingredients are used up.
2. To make the sauce, combine the cilantro (stems included) with the chili sauce and ginger in a food processor or blender until completely blended.
3. Slice the rolls on the bias and serve with the sauce.

Makes 10 rolls.