• Preheat the oven to 400° and lightly grease a small baking sheet or cast iron skillet. Set aside.
• Trim the base of the cauliflower to remove any green leaves and the stem.
• In a medium bowl, combine the yogurt with the lime zest and juice, mixing well.
• In a separate small bowl combine all the spices. Add to the yogurt and stir to completely combine.
• Dip the head of cauliflower into the bowl and use a brush or your hands to smear the yogurt paste evenly over its surface.
• Place the cauliflower on the baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The yogurt paste will make a crust on the surface of the cauliflower.
• Remove from the oven and sprinkle with lime zest. Let the cauliflower rest for 5 - 8 minutes before cutting it into wedges and serving. Top with fresh chopped cilantro.

Salad

• In a small sauce pan with a tight fitting lid, bring stock to a boil. Add couscous, stir, cover, and remove from heat. Let stand covered for five minutes. Remove lid and fluff couscous with fork. Allow to cool.
• When couscous becomes room temperature, transfer into a large mixing bowl. Add cucumber, onion, tomato, black olive, and spinach. Toss to combine. Add Feta Cheese and mix again.

Dressing

• Whisk together olive oil and lemon juice in a small mixing bowl. Add garlic paste, herbs, and salt and pepper. Mix well.

Assemble

• Pour over couscous mixture and toss until evenly coated.
• Cover and place in the fridge until completely chilled. Fluff before serving.

• Begin by grating the squash and onion into a large bowl. Add salt and mix well. Place grated squash and onions in a colander or strainer and allow to drain for 30 minutes (the salt will help to pull the liquid out). Squeeze out all remaining liquid using a potato ricer or by squeezing with paper towels.
• Add the green onion, flour, and spices to the squash and mix well to coat. Add the egg and mix well to combine. The mixture should be somewhat thick.
• Heat ½” of vegetable oil in a large skillet until shimmering.
• Carefully spoon batter into the hot oil.
• Using the back of the spoon slightly flatten the batter to make a “patty”. Fry until the edges are slightly golden, then carefully turn and cook until browned.
• When golden brown, place on a wire rack over newspaper or a brown bag to drain.
• To complete the sandwich, carefully split open the Hoagie (the traditional sandwich is served on a hinged roll) and spread a generous amount of mayonnaise on the bottom side of the roll. Add the pickle, lettuce, and tomato. Place the fritters in the sandwich and top with several dollops of creole mustard.
• Enjoy!

• Remove tops from beets, peel and cook in lightly salted boiling water until tender. Allow to cool. cut in half and then quarter each half.
• Peel the orange and then section as you would a grapefruit, using a knife to separate the membranes. working over a bowl to catch the juice.
• Zest the limes and set aside.
• Juice the limes into a bowl and add back the zest.
• Add onion, vinegar, and any juice from the orange.
• Drizzle in the olive oil and whisk.
• Add beets and toss well to coat.
• Season to taste with salt and pepper.
• Cover dish and allow to stand at room temperature for about one hour.

Serve

• Arrange arugula on a plate. Sprinkle with cilantro.
• Spoon beets and dressing over arugula, and scatter with orange segments and feta.

• Peel the cucumber and cut the ends off. Slice cucumber in half lengthwise and remove the seeds. Using the julienne blade on a mandoline, run the cucumbers lengthwise to form noodles. If you find it difficult to work with the whole cucumber, cut the length in half to make it easier to handle.
• In a dry skillet toast the sesame seeds until lightly golden. Allow to cool.
• In a small bowl whisk together soy sauce and sesame oil.
• Place cucumber noodles in a serving bowl and toss with soy sauce, sesame oil, and a teaspoon of the mixed toasted seeds.
• Top with remaining toasted sesame seeds. Sprinkle with red pepper flake if desired.
• Serve cold.

• Drain and rinse the canned beans
• In a large bowl mix together the beans, celery, onion, pepper and cilantro.
• In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper.
• Add the dressing to the beans. Toss to coat.
• Chill salad in the refrigerator for several hours to allow the beans to absorb the flavor of the dressing. Serve cold.

• Whisk olive oil and balsamic vinegar together with a pinch of salt and pepper and set aside.
• Melt the butter in a large skillet over medium heat. Sauté mushrooms until tender, about 15 minutes. Add garlic and cook for another minute just to bloom the flavor. Add a few tablespoons of lemon juice to deglaze the pan. Remove from heat.
• Toss spinach with the balsamic vinegarette and place on a large serving platter. Arrange eggs slices, and top with the sautéed mushrooms. Finish the dish with some lemon zest and a grind of fresh pepper.

Salad

• Combine all ingredients in a large mixing bowl.

Dressing

• Combine all ingredients in a small jar and shake well. Store unused portion in the fridge.

Assemble

• Toss with vinaigrette dressing, adding only enough to completely coat. Chill well before serving.

• Combine all ingredients and chill before serving.

Salad

• Mix all the salad ingredients except the cilantro in a bowl.

Dressing

• In a small bowl whisk together ingredients for the dressing.

Assemble

• When the corn is complete thawed, pour dressing over salad and mix well.
• Add cilantro and toss. Serve salad cold.