Directions

1. Preheat oven to 400 degrees F.
2. Ladle 3/4 cup sauce into each of 4 oven-proof bowls or dishes.
3. Gently crack an egg into the sauce in each dish.
4. Top eggs and sauce with a sprinkle of the crumbled feta.
5. Bake for 13-17 minutes (more time will yield a firmer egg yolk).
6. Top with parsley and salt and pepper to taste.

Directions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and cook just until fragrant, about 1 minute.
2. Add chopped tomatoes, basil and parsley. Stir and cover. Cook for 8-10 minutes or until tomatoes have broken down.
3. Puree, leaving the sauce slightly chunky, using a food processor, blender and return to pot. Or, use an immersion blender and puree directly in the pot.
4. Turn heat up to medium-high and cook, uncovered, for 15-20 minutes, or until sauce reduces to about 1/2 of it's original content.
5. Remove from heat and toss with pasta, spread on pizza or serve with fresh bread for dipping.

Makes about 5 1/2 cups sauce

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.