Directions

1. Preheat oven to 375. Lightly grease an 8x8" square pan. Set aside.
2. Fill a small saucepan about 2" high with tap water. Cover with a heat-proof bowl to create a double-boiler. Turn heat up to high and melt butter and chocolate chips in bowl, whisking frequently. Carefully remove bowl from pot and turn off heat.
3. Transfer melted chocolate and butter into a mixing bowl and whisk in cocoa, sugar, egg, vanilla, flour and sea salt. Add about 1/2 cup water and whisk until mixture is very smooth.
4. Pour into prepared pan and bake 18-20 minutes or until top is shiny and few crumbs cling to an inserted toothpick.
5. Cool until the brownies are warm or room temperature. Cut into squares and top each square with a few sea salt crystals.

Directions

1. Fill a large pot with water and bring to a boil. Submerge 4 pint-size mason jars and lids (with lids and rims separate from jars) and boil for 2-3 minutes. Remove from from water (use tongs and be careful) and allow to cool slightly. Keep water boiling.
2. Meanwhile, combine water, vinegar, salt, pepper and chili flakes. Whisk to dissolve salt. Set aside.
3. Pack cauliflower florets into jars, leaving a 1/4" space at the top. Cover with liquid and carefully put on lids, making sure they are fully closed.
4. Submerge sealed jars into boiling water for 1-2 minutes. Remove and refrigerate until cold. Pickled vegetables are usually best after 2-3 days in the refrigerator.

Makes 4 pints pickled cauliflower in liquid.

Directions

1. Preheat oven to 400 degrees F.
2. Lightly dust a baking sheet with flour. Set aside.
3. Arrange tomato halves on a separate baking sheet. Drizzle liberally with olive oil and sprinkle lightly with salt. Bake for 20-25 minutes or until tomatoes are very fragrant and slightly shriveled. Allow to cool slightly (leave oven on--you'll use the same temperature later in the recipe).
4. While tomatoes roast, combine flour, butter and a pinch of salt in a food processor. Pulse until mixture resembles small peas. Slowly stream 1/8 cup ice water with machine running, just until dough comes together (you may need slightly more or less--just pay attention to the dough). Remove dough from machine, dust ball lightly with flour, place in a bowl and immediately refrigerate for 15 minutes.
5. On a floured surface, use a floured rolling pin to roll dough into a 10" circle. Transfer to floured baking sheet.
6. Sprinkle half of the crumbled feta over the center of the dough, leaving a 3" border. Arrange the tomato halves over the first layer of feta. Sprinkle with more feta and top with the torn basil, a sprinkle of salt and pepper. Gently drape the border of dough over the crust to make a loosely decorative edge. Brush top of dough with olive oil and sprinkle with salt.
7. Bake tart for 25-30 minutes at 400 degrees F, or until filling is bubbly and crust is golden. Allow to cool.
8. Serve warm or chilled.

Directions

1. Heat olive oil in a large frying pan over medium-high heat. Add scallions and jalapeño and cook, stirring occasionally, for 1-2 minutes.
2. Reduce heat to medium and add eggs, stirring frequently to avoid the eggs developing any color. Cook for 1-2 minutes.
3. Gently stir in tomato and cook, stirring occasionally, just until eggs have finished cooking. Top with shredded cheese and stir once or twice, just to encourage melting.
4. Divide between plates and top with sliced avocado.

Directions

1. Cook pasta according to package directions in salted boiling water. Drain and return to pot.
2. In a food processor, combine half of the peas, the mint, the garlic, the olive oil and the wasabi. Puree until a chunky pesto forms. Season with salt and pepper to taste and toss with hot pasta. Add remaining peas, feta, red pepper flakes and more salt and pepper if desired.
3. Serve hot or chilled.