125 recipes. Have a look.

Whole milk warmed with turmeric, fresh ginger, cinnamon and black pepper, then sweetened with honey. Keep it below a boil so the milk stays smooth.

Cornstarch-coated tofu fried until crisp, then tossed with broccoli in a garlic, ginger and soy glaze. Press the tofu while you cut the vegetables.

Ground chicken stir-fried with garlic, chili, fish sauce and basil, over rice with a crisp fried egg. Chop everything before the pan goes on.

Crisp-skinned salmon over orzo simmered in stock and finished with baby spinach, lemon and parmesan. Start the salmon once the orzo is covered.

Cold spaghetti, edamame and raw vegetables packed over a peanut-lime sauce, so nothing goes soggy. Shake the jar hard before you eat it.

Crushed green peas with mint and lemon piled onto garlic-rubbed toast over lemony ricotta. Use frozen peas if fresh ones are not in yet.

Chickpeas simmered with rosemary, garlic and tomato paste, then short pasta cooked in the pot until the broth turns creamy. Mash some chickpeas for body.

Tomatoes, cucumber, green bell pepper, red onion and kalamata olives in olive oil and oregano, under a slab of feta. Serve with bread for the juices.

Cod fillets steamed over cannellini beans, chorizo and smoked paprika tomato sauce in one skillet. Keep it at a gentle simmer so the fish stays moist.

Chicken breast, peppers and onions seared in a skillet with cumin, chili powder and lime. Cook the chicken in 2 batches so it browns, not steams.

Smashed cucumbers dressed in tamari, rice vinegar, sesame oil, garlic and chili flakes. Toss them just before serving so they stay crisp.

Watermelon, red onion and mint dressed with lime juice and olive oil, topped with crumbled feta. Chill the melon and dress it at the last moment.

Hot-smoked salmon flaked over watercress, avocado and cucumber ribbons, with capers, dill and a lemon dressing. Dress it just before serving.

Canned tuna and butter beans tossed with red onions softened in lemon juice, capers and parsley. Eat it with bread, or pack it for lunch.

Shaved fennel, orange segments, black olives and mint, tossed with the collected orange juice, lemon juice and olive oil. Serve it with grilled fish.

Chickpea flour batter with red onions, tomatoes, green chili and coriander leaf, fried thin until the edges crisp. Serve hot with chutney or pickles.

Day-old brioche soaks in a cinnamon and vanilla custard, then fries in butter until crisp. Serve it with fresh berries and maple syrup.

Eggs stirred slowly over low heat into soft curds, finished off the heat with creme fraiche and chives. Pull the pan off while they still look wet.

Turmeric eggs whisked with red onion, tomato, and green chili, cooked until golden underneath, then folded. Serve it hot, with a lime wedge on the side.

Rolled oats simmered in oat milk with grated apple, cinnamon and maple syrup, topped with pumpkin seeds. Stir often so the oats do not stick.

Cream cheese, smoked salmon, red onion and capers on a toasted bagel, finished with lemon juice. Spread the cream cheese while the bagel is still warm.

Whole milk Greek yogurt topped with quartered figs, chopped walnuts, honey and a dusting of cinnamon. Use figs that give slightly when pressed.

Avocado mashed with lemon juice and olive oil, spread on crisp rye toast with chili flakes on top. Toast the bread last so it is warm when you top it.

Shrimp, eggplant and green beans in coconut milk and green curry paste, with jasmine rice. Fry the paste in the coconut cream until the oil splits.

Sea bass steamed over bok choy, topped with ginger, green onions and soy sauce, then a pour of hot oil. Cut everything first; it cooks in 7 minutes.

Seared sirloin, broccoli and egg noodles tossed in a soy and oyster sauce glaze. Coat the steak in cornstarch first so the sauce clings.

Chickpeas in a spiced onion and tomato sauce, simmered until it clings and finished with lemon. Start the rice first so both finish together.

Salmon fillets steam in parchment parcels with sliced fennel and leeks. Crimp the edges tightly so the steam stays in, and serve with boiled potatoes.

Ripe mango blended with whole milk yogurt, a little milk, honey and ground cardamom. Chill the yogurt and milk first so it is cold without ice.

Granny Smith apple, spinach, cucumber and ginger root blended with lime juice and cold water. Drink it right away, as it separates if it stands.

Green beans boiled for 3 minutes and tossed hot in sesame oil, tamari, ginger, and garlic. Make the dressing first, so the drained beans go straight in.

Couscous soaked in boiling salted water, then tossed with parsley, mint, lemon, and olive oil. Serve it warm or cold.

Blanched spinach folded into reduced heavy cream and grated parmesan, finished with nutmeg. Squeeze the spinach dry or the sauce turns watery.

Sweet corn charred in a hot grill pan, brushed with garlic mayonnaise and topped with cotija and chili powder. Squeeze the lime over just before serving.

Roma tomatoes and basil tossed in olive oil and spooned over warm garlic-rubbed toast. Let the tomatoes sit for 10 minutes while the bread toasts.

Feta blended with Greek yogurt, olive oil and lemon until smooth, topped with honey and cracked black pepper. Serve with warm pita bread for dipping.

Fresh basil, toasted pine nuts, garlic and parmesan blended with olive oil into a loose green sauce. Toss through hot pasta or spoon over grilled fish.

Parsley, oregano, garlic and chili flakes stirred into red wine vinegar and olive oil. Spoon it over grilled steak, chicken or vegetables.

Rice vermicelli and bok choy in a vegetable broth with ginger, shiitake mushrooms and white miso. Stir in the miso off the heat so it keeps its flavor.

Ciabatta rolls filled with fresh mozzarella, tomato and basil, dressed with olive oil and flaky salt. Pat the mozzarella dry so the bread stays crisp.

Roast turkey, crisp bacon, lettuce, and tomatoes layered across three toasted tiers. A toothpick through each quarter holds it together for slicing.

Chickpeas blended smooth with tahini, lemon, and garlic, served with raw vegetable batons. Blend the tahini and lemon first for a lighter hummus.

Roughly mashed avocado folded with lime juice, white onion, jalapeño and coriander leaf. Make it just before serving; the avocado browns as it stands.

Whole soybean pods steamed for 5 minutes and tossed with flaky salt while warm so it sticks. Squeeze the beans out with your teeth and leave the pods.

Feta, provolone, kalamata olives and walnuts on a board, finished with olive oil and dried oregano. Serve with bread or crackers.

Matcha whisked with warm water and maple syrup, poured over ice and unsweetened almond milk. Sift the powder first so the tea comes out smooth.