Directions

1. Preheat broiler on high. Lightly butter 4 oven-proof bowls/large ramekins or 1 8" baking pan.
2. Cook macaroni according to package directions. Drain and return to pot.
3. While macaroni cooks, melt butter in a medium pot over medium heat. Whisk in flour until a sticky dough forms. Very slowly add milk, whisking constantly, until a creamy white sauce forms. Add shredded truffle cheese, whisking to encourage melting. Once all cheese has melted, remove from heat and season with salt to taste.
4. Pour cheese sauce over cooked pasta and use a rubber scraper to combine well.
5. Scrape macaroni and cheese sauce into prepared bowls/ramekins/pan. Place under broiler, just until a very light golden-brown crust forms on top.
6. Serve hot.

Directions

1. Spread toasted English muffin halves with mayonnaise.
2. Layer with turkey bacon, tomato slices, lettuce, brie slices and freshly-ground black pepper.

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.