Directions

1. Lightly grease a 8x8 square pan. Set aside.
2. Toast coconut in a dry skillet over medium-high heat. Set aside.
3. In a large pot over medium-high heat, stir together brown sugar, honey, peanut butter and 2 tbsp water until peanut butter melts and mixture begins to bubble. Remove from heat.
4. Stir in corn flakes and toasted coconut until completely mixed.
5. Use wet hands to carefully pack warm cornflake mixture into prepared pan.
6. Allow to cool for 30-60 minutes.
7. Cut into squares and serve.

Directions

1. In a bowl, stand-up mixer, or food processor, mix together flour, baking powder and salt.
2. Slowly stream in olive oil and mix (use a fork if mixing in a bowl--run machine if using a stand-up mixer or food processor).
3. Slowly stream in warm water, continuing to mix, until a very sticky dough forms.
4. Knead, either by hand on a floured surface or in machine, until dough is very smooth and elastic (4-5 minutes by hand, 1-2 minutes using a machine).
5. Transfer kneaded dough to a lightly oiled bowl. Cover with a clean kitchen towel and allow to rest for 20 minutes.
6. Once dough has rested, transfer to a lightly floured surface and use a sharp knife to cut into 12 pieces.
7. Shape each piece into a round ball. Allow to rest on floured surface for about 5 minutes.
8. Use a floured rolling pin to roll each ball into a 6-7" circle (don't worry if it's not perfectly round--misshapen tortillas have character).
9. Heat 2 large frying pans (to expedite total cooking time) over medium-high heat (don't add any oil).
10. Cook the tortillas, a few at a time in the skillets, for 30-60 seconds on each side. They should have a few brown spots, but not too many. Make sure they are soft as opposed to crisp.
11. Serve warm.

Makes 12 small tortillas.

Directions

1. Fill a large soup pot with 3 quarts of water and the garlic, ginger, soy sauce and whatever vegetables and/or herbs you have laying around (chopped onions, green beans, frozen peas, chopped eggplant, sliced tomatoes, chopped celery, etc). Cover with fitted lid and cook over medium-high heat for 30-40 minutes, or until very fragrant.
2. Strain mixture, discarding solids. Return broth to pot and taste. If needed, add salt and pepper to taste. Bring broth to a boil over high heat. Add noodles, carrots and cabbage. Cook for 7-8 minutes, or until noodles are al dente.
3. Ladle soup into bowls, using tongs to make sure noodles are divided evenly. Garnish with cilantro, jalapeño, scallions and/or whatever fresh herbs or condiments you have (hot sauce, hoisin, etc). Serve hot.

Directions

1. Use a vegetable peeler to slice carrot and cucumber into very thin slices. Place sliced vegetables in a small bowl and cover with rice vinegar. Refrigerate for 20 minutes.
2. Meanwhile, brush a grill or grill pan with vegetable oil and bring to high heat.
3. Season steak well with a pinch each of salt and pepper. Cook skirt steak for 2-3 minutes on each side, or until dark grill marks appear and steak becomes juicy. Remove from heat.
4. Mix together mayonnaise and chili sauce. Set aside.
5. To assemble sandwiches, spread each half of the baguette rolls with the aioli mixture. Layer the steak slices, carrot, cucumber, cilantro, mint and jalapeño slices on the bottom slices. Cover with the baguette tops.
6. Serve immediately.

Directions

1. Preheat oven to 375 degrees F.
2. Spread asparagus on a baking sheet. Spread shallots in one corner of the sheet, away from the asparagus. Drizzle both generously with olive oil. Sprinkle the asparagus with salt and pepper.
3. Roast in oven for 18-20 minutes, checking periodically to make sure shallots don't get too dark (if they begin to brown, remove from baking sheet using tongs and set on a plate).
4. About 5 minutes before the asparagus and shallots are finished roasting, poach the eggs. This can be tricky, so follow the directions in "this link":http://www.wikihow.com/Poach-an-Egg.
5. Divide the roasted asparagus between 2 plates and top each pile with 2 poached eggs. Top egg with roasted shallots and fresh tomato. Sprinkle a pinch of red pepper flakes over each plate for color and spice.