Directions

1. Heat vegetable oil in a medium frying pan over medium-low heat. Add sliced onions and cook, stirring very occasionally, for 10-12 minutes. The onions should become very soft and fragrant.
2. In a food processor or blender, puree caramelized onions, mint, balsamic vinegar, olive oil, honey, and a pinch of salt. Add a few drops of water if necessary to achieve a nearly-smooth dressing. Set aside.
3. Heat grill or grill pan over high heat. Brush lightly with oil. Grill peaches flesh-side down for 2-3 minutes, or until grill marks appear and peaches soften slightly. Remove from heat.
4. To assemble salads, toss greens together with dressing and divide between 2 or 4 plates. Top with a few avocado slices and 1 or 2 peach halves. Top each peach half with a generous dollop of ricotta, a light drizzle of honey and freshly-cracked pepper. Serve immediately.

Directions

1. Preheat oven to 475 degrees F. Lightly dust a pizza pan or baking sheet with flour. Set aside.
2. Roll pizza dough into a 12" circle (or another shape). Transfer to prepared baking sheet. Set aside.
3. In a food processor or blender, combine parsley, scallions, sundried tomatoes, garlic, olive oil, salt, pepper and Parmesan. Pulse until a chunky pesto forms.
4. Spread pesto over prepared dough. Top with mozzarella slices and scatter the spinach and broccolini evenly over the dough. Top with a light sprinkle of Parmesan and a few grinds of pepper.
5. Bake 8-10 minutes or until crust is golden brown and cheese starts to bubble.
6. Slice into wedges and serve.

Directions

1. Preheat oven to 475 degrees F. Lightly flour 2 baking sheets or pizza pans.
2. Divide dough into 2 equal balls. Roll out each ball into an 8" circle. Transfer circles to prepared pans. Brush lightly with olive oil and sprinkle with salt. Bake for 8-10 minutes, or until dough looks like a pizza crust, with light brown spots.
3. Toss the spinach with 1 tbsp olive oil and the balsamic vinegar.
4. To assemble the piadinas, arrange half of a cooked dough round with layers of meat, tomato and onion. Top with half of the dressed spinach and half of the Parmesan. Gently fold over as pictured. Repeat with remaining ingredients. Slice in half to serve.

Directions

1. Whisk peanut butter, half-and-half, brown sugar, vanilla, salt and egg yolks together in a medium saucepan over medium-low heat until very thick (6-7 minutes).
2. Transfer to an ice cream maker and freeze according to manufacturer's directions. While ice cream is still soft, gently fold in banana chunks. Freeze until hard enough to scoop.

Makes about 3 cups ice cream.

Directions

1. Whisk together 2 tbsp brown sugar, 1/2 lime juice, soy sauce and rice vinegar. Pour into a plastic zip-lock bag, add chicken and seal. Squish chicken around to ensure marinade is distributed. Refrigerate for 20 minutes.
2. While chicken marinates, cook noodles in lightly-boiling salted water for 1-2 minutes (or until noodles separate). Rinse in cold water until noodles are cool. Drain and transfer to a bowl.
3. Place cilantro, parsley, oil, garlic, onion, ginger, remaining lime juice and remaining brown sugar in a food processor. Pulse until smooth. Toss with noodles and set aside.
4. Heat a grill or grill pan over high heat. If using a grill pan, lightly brush with oil. Grill the chicken breasts for 4-5 minutes on each side, or until cooked all the way through. Remove from heat.
5. Just before serving, toss the noodles with the sesame seeds. Divide noodles between two plates and top each pile with a chicken breast. Garnish with scallions.