Directions

1. Whisk egg, milk, yogurt and oil together in a mixing bowl.
2. Whisk in flour, flax seed, salt and sugar. Continue whisking until batter is smooth and creamy.
3. Heat 1 tbsp oil in a large frying pan over medium-high heat. Once oil and pan are very hot, spoon batter in 1/8 cup increments, with space between them, into the pan, working in batches.
4. Cook pancakes on one side until the edges are dry and the bottoms are golden-brown. Flip, using a spatula and cook on the other side.
5. Serve hot, topped with strawberries. Serve with butter and syrup if desired.

Directions

1. In a small bowl, combine jalapeño, garlic, ginger, soy sauce, lime juice and sugar. Set aside.
2. Heat vegetable oil in a large frying pan over medium-high heat. Add chicken and brown, stirring occasionally to ensure even cooking (this should take about 2 minutes). Add bell pepper, cabbage, carrots and scallions and prepared sauce and cook for 6-8 minutes, or until vegetables cook and sauce begins to absorb.
3. Serve the chicken-vegetable mixture on a platter, garnished with more scallions. Spread the lettuce leaves out and encourage diners to roll their own chicken-lettuce wraps.

Directions

1. Heat olive oil over medium heat. Add 1/2 the diced onion and allow to cook until very fragrant, about 2 minutes.
2. While the onion cooks, use a very sharp knife to cut the corn from the cob. Add to the frying pan.
3. Add the spinach and cook until spinach begins to break down, stirring frequently, about 1 minute.
4. Stir in the eggs and season with salt and pepper. Cook, stirring occasionally, until eggs set. Turn off heat and stir in the shredded cheese, allowing it to melt.
5. Heat the tortillas in the microwave on high for 30 seconds, just to soften, or in a dry frying pan over high heat for a minute or two.
6. Divide the egg mixture between the 4 tortillas and roll up the burritos, tucking in the ends. Slice on the bias.
7. To make the salsa, combine the remaining onion, heirloom tomato, jalapeño, cilantro, lemon juice and salt and pepper to taste. Serve alongside the burritos.

Makes 4 small burritos.

Directions

1. Toss spinach with olive oil, balsamic, salt and pepper until well-coated. Arrange on plates or one big platter.
2. Top spinach with halved figs, cubed cheddar, sliced onion and more pepper if desired.

Directions

1. Heat 1/2 cup heavy cream and the milk together with the mint in a pot over medium-high heat, just until steaming. Turn off heat, cover pot and let steep for 25-30 minutes, or until very fragrant. Strain mint leaves and discard.
2. Whisk the egg yolks together in a mixing bowl. Very slowly add the warm mint-cream-milk mixture, Stir in sugar and return to pot. Heat pot over medium heat and whisk constantly until a thick custard forms, about 8 minutes.
3. Carefully stir in remaining cream and transfer to a cool bowl. Let mixture cool for 10 minutes.
4. Churn in an ice cream maker according to manufacturer's directions. When ice cream is finished churning, gently stir in the crushed cookies, making sure they are mixed throughout.
5. Eat immediately or freeze until hard enough to scoop.

Makes about 2 cups ice cream.