Directions

1. Heat a large dry frying pan over medium-high heat.
2. Lightly toast walnuts in the pan for 1-2 minutes, turning pan occasionally to expose walnuts evenly.
3. Mix sugar, chili powder and salt together in a small bowl.
4. Reduce heat to medium and sprinkle nuts with sugar mixture. Stir gently to evenly coat nuts.
5. Continue stirring occasionally, as sugar melts to encourage it to cling to the walnuts, 2-3 minutes.
6. Spread glazed walnuts on wax or parchment paper and allow to cool.
7. Once cool, break walnuts apart, using hands (the hardened caramel will make them stick together).
8. Serve on salads or in a bowl, for snacking.

Makes about 1 cup glazed walnuts.

Directions

1. Beat egg with 1/4 cup cool water until foamy. Place bread crumbs on a plate.
2. Dip tomato slices in egg wash and then immediately dredge in bread crumbs, patting them onto the tomato flesh. Set on a clean plate.
3. Heat olive oil in a medium frying pan over medium-high heat. Place tomato slices (working in batches to avoid overcrowding pan) in the hot oil and cook 1-2 minutes on on each side or until crisp and golden-brown. Drain on paper towels. Sprinkle with salt and pepper immediately.
4. Toss the mixed greens with 1 tbsp extra virgin olive oil and the balsamic vinegar. Divide between 2 plates.
5. Top each plate of greens with a few fried tomatoes, feta and more black pepper.

Directions

1. In a medium bowl, whisk together soy sauce, hoisin, Asian sweet chili sauce, sesame oil, garlic and ginger.
2. Place chicken in a resealable gallon-size plastic bag. Carefully pour marinade in, seal and move bag around to ensure marinade covers both pieces of chicken. Place bag in the refrigerator for at least 20 minutes and up to 2 hours.
3. Lightly brush a grill pan with oil and heat over medium-high heat. Grill chicken until fully cooked, about 3-4 minutes on each side.
4. Garnish with scallion slices and sesame seeds.

Directions

1. Preheat oven to 400 degrees F. Lightly oil a 9x13" lasagna pan.
2. Place eggplant, zucchini, summer squash and bell pepper slices in single layers on 2 (or 3 if necessary) baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 12-16 minutes, or until vegetables have softened but not browned. Remove from oven and allow to cool (but leave oven on).
3. While vegetables roast, combine tomatoes, garlic, parsley, shallots, salt and pepper to taste in a bowl. Stir well and set aside.
4. In a separate bowl, combine ricotta, chopped spinach, salt and pepper to taste in a bowl. Stir well and set aside.
5. To assemble the lasagna, place a layer of won ton wrappers on the bottom of the prepared pan. Spread a layer of the ricotta mixture over the won ton wrappers. top with a layer of the tomato mixture. Top tomato mixture with a layer of the roasted vegetables, laying them next to one another as if they were noodles. Top vegetables with a layer of the ricotta and the tomatoes. Top tomatoes with a layer of won ton wrappers. Top wrappers with ricotta, tomatoes and more roasted vegetables. Top roasted vegetables with a final layer of won ton wrappers. Top won ton wrappers with the mozzarella cheese, salt, pepper, and more parsley if desired.
6. Cover tightly with aluminum foil and bake at 400 degrees F. for 35-40 minutes. Remove foil and allow top to brown for an additional 12-15 minutes. Serve hot.

Directions

1. Combine cilantro, parsley, mint, jalapeño, garlic, juice of 1 lime and 2 tbsp olive oil in a food processor or blender. Pulse until smooth. Season with salt and pepper to taste. Set aside.
2. Sprinkle shrimp with soy sauce. Toss to coat.
3. Heat remaining olive oil in a medium frying pan over medium-high heat. Add shrimp and cook, stirring occasionally, until just pink and firm. Remove from heat.
4. Toss shrimp with pesto mixture and transfer to serving platter or individual plates.
5. In a medium bowl, combine mango, cucumber, red bell pepper, remaining lime juice, salt and pepper to taste. Mix until well-combined.
6. Top shrimp with mango mixture.
7. Serve immediately or chill and serve cold.