#Side

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn’t necessary to prevent sticking).
2. Whisk together the flour, baking powder, salt, and sugar.
3. Combine the vanilla with 1 1/3 cups cream. Drizzle the liquid mixture over the dry ingredients, tossing and stirring gently all the while. Add enough cream to make a cohesive dough, using up to 3 additional tablespoons if necessary. There shouldn’t be any dry flour in the bottom of the bowl, but the dough shouldn’t be particularly sticky, either.
4. Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick.
5. Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar.
6. Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.
7. For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.
8. Bake the chilled scones for 14 to 15 minutes, until they’re starting to brown, and they’re baked all the way through, without any wet dough in the center.
9. Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.

Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.

1. Mix everything together.
2. Add salt, pepper, and lots of mayonnaise.

1. In a medium bowl, mash together avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic.
2. Stir in cayenne. Chill for 1 hour for best flavour.

Adjust lime juice, garlic, and/or cayenne pepper to get flavour preference

1. In medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and spinach.
2. Chill for 6 hours or overnight.
3. Make bowl in 1 loaf of sourdough bread for serving. Tear or cut other loaf and centrepiece for dipping.

1. Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
2. Grab three big bowls. In the first bowl, add the flour. In the second bowl, mix together the chia and water. For the third bowl, add the corn flakes, garlic powder, smoked paprika, salt, and pepper to a food processor. Pulse several times until broken down, but there is still some texture. Pour the corn flake mixture into the last bowl.
3. Rinse your cauliflower florets so they are wet. Take a handful at a time and drop them in the flour and toss to coat. Next drop them in the chia mixture and toss to coat. Finally, toss them in the corn flake mixture. Spread them out on the parchment paper lined baking sheet so that they aren’t touching. Repeat with all of the florets until you have used up all of your ingredients.
4. Bake 20 to 25 minutes, until golden brown and crusty, and the cauliflower is tender all the way through. You can test doneness by piercing a floret with a knife to see if it’s tender all the way through
5. To make the buffalo sauce, simply mix the melted butter with the hot sauce. You can pour the buffalo sauce directly on the cauliflower, but it will soften the crust. If you want to keep them super crispy, simply serve the buffalo sauce on the side and dip as you go.

1. Mix all ingredients together.
2. Bake at 350 F for 10-15 minutes.

1. Preheat oven to 425 F. Prepare carrots and place on baking sheet. Drizzle with oil and disperse. Sprinkle with salt, cumin seeds, coriander seeds, and pepper.
2. Roast for 15-20 minutes until just tender, but firm.
3. Make the sauce: In a bowl combine and whisk all remaining ingredients. Drizzle over roasted carrots.

1. Mix first eight ingredients (marmalade, balsalmic vinegar, water, dijon mustard, garlic, pepper, salt, and olive oil) in bowl.
2. Put spinach in large bowl, and add ideally 5+ of the remaining optional ingredients. Serve.

1. Bring large pot of water to a boil and cook pasta according to directions. While the pasta cooks, make the sauce.
2. Combine garlic and basil in food processor, pulse to a mince.
3. Add lemon juice, avocado flesh and olive oil. If sauce is too thick add 1 tbsp of water.
4. Season with salt and pepper. Drain pasta, place back in pot. Add avocado sauce and stir until combined.
5. Serve with lemon zest, basil leaves and pepper.