Directions

1. Preheat oven to 300 degrees F. Use the wrapper from the butter to lightly grease a 9" x 11" baking pan.
2. Layer the bread slices in the prepared baking pan, topping each layer with a scattered handful of the chocolate chips. Set aside.
3. In a mixing bowl, combine the melted butter, milk, sugar, salt, cinnamon and eggs. Whisk just until incorporated, being careful not to over-mix.
4. Pour the milk-egg mixture over the prepared bread and chocolate and gently press the bread down to ensure the milk-egg mixture is completely distributed.
5. Cover the pan tightly with foil and bake for about 50 minutes. Remove the foil and bake for another 20-25 minutes, until the top is golden brown.
6. Let cool for 5 minutes, then serve.

Directions

1. Preheat a grill, grill pan or heavy-bottomed frying pan over medium-high heat. Brush lightly with the olive oil.
2. In a mixing bowl, combine the beef, shallots, garlic, parsley, tomato, almonds, salt, pepper and 1 egg. Mix well until thoroughly combined. Shape beef mixture into 4 patties and place on the grill to cook.
3. Keeping an eye on the burgers, heat 1 tbsp olive oil in a large frying pan over medium heat. Crack the eggs into the pan with a little bit of space between them, being careful not to break the yolk (unless you dislike runny eggs, in which case, _do_ gently break the yolk). Cover pan and cook until the whites are set and the yolks are cooked the way you like them (I prefer medium-runny).
4. Meanwhile, once the burgers have cooked on both sides to your desired doneness (cut into one to see if it's cooked enough), turn off the heat and place a slice of the cheese on top of each burger and cover the grill/pan. 
5. Let the cheese melt for a minute or two.
6. To serve, slide a cooked egg on top of each cheese-topped burger and garnish with additional parsley. Serve on buns, toasted bread or plain.

Directions

• In a mixing bowl, combine yogurt and 1 tbsp soy sauce. Stir well. Add sliced flank steak, mix well to combine, then cover with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Once beef has finished marinating, rinse in a strainer to remove excess yogurt.
• Heat 1 tbsp oil in a large frying pan or wok over high heat. Brown the marinated, rinsed beef for 2-3 minutes on each side, until edges become crisp and caramelized. Transfer beef to a clean plate.
• Reduce heat to medium, add the second tbsp oil and cook garlic and ginger for about 20 seconds, moving the pan around to keep the garlic from burning. Add the remaining soy sauce, water, brown sugar and chili sauce, increase heat to high and bring to a simmer (this should take about a minute).
• Add the beef to the sauce and cook, moving the pan around and stirring frequently, until the beef has absorbed most of the sauce and is cooked through. In the last minute of cooking, add the sliced green onions and toss well.
• Serve hot, with steamed rice if desired.

Directions

1. Preheat oven to 325 degrees F. Line a baking sheet with foil.
2. Cut bacon slices in half, short-wise. Arrange, with a bit of space between them, on the foil-lined baking sheet.
3. Sprinkle each piece of bacon evenly with about 1 tsp brown sugar.
4. Bake for 22-25 minutes, until bacon is golden-brown. Remove from the oven and let cool completely before serving (this will help solidify the caramelized sugars).

Directions

1. Combine pistachios, mint and garlic in a food processor or blender and pulse until roughly chopped.
2. Stream in olive oil and lemon juice and continue pulsing until a chunky paste forms.
3. Season with salt and pepper to taste.
4. Place the pesto in the bottom of a serving bowl.
5. Add the beets and toss well (this may take some time as the pesto is quite thick).
6. Serve immediately.