Chop the onion, and fry in butter and olive oil for a few minutes.

Thoroughly wash and clean the leeks. It helps to cut them legthwise and rinse with water. Cut the leeks between its green and white bits. Chop up the white section, spray with olive oil, and pop into the air fryer on 350 for 15 minutes. Add carrots too.

Chop all of the ingredients into small cubes.

Add all ingredients into dutch oven. Add chicken stock. Simmer for 15 minutes.

Serve with air-fried turkey meatballs and side salad. Enjoy!

Option: Use an immersion blender to blend the ingredients into a uniformly textured soup. I opted to keep it rustic.

Preheat oven to 350 degrees F (176 C)

Cream the butter and sugar together for 2 minutes. Add egg and beat until fluffy and incorporated.

Add flour, salt, cocoa powder, baking soda, baking powder, and chocolate chips.

Use the ice cream / cookie scoop and form the dough into small balls (heaping 1 Tbsp or ~53 grams)

Bake for 10 minutes. The edges should be dry, and the middles are slightly molten.

Transfer to a cooling rack to rest until cooled.

Enjoy!

(Optional) Dependign on the consistency of your dough, you can chill it in the freezer while the oven heats, or as you're baking each batch.

Thick julienne slice onions and fry in the dutch oven until some slivers are dark brown. 

Peel and grate (or spiralize) beets. Slice carrot and potatoes. chop tomatoes.

Add beets into the dutch oven and saute for 5 minutes.

Add everything else into the dutch oven and fill with broth. Add ketchup and Worcestershire sauce.

Leave to simmer on high until potatoes and carrots are tender.

Right before serving, remove bay leaves and season with salt, pepper, dill (if using dry), and white vinegar. 

Serve with sour cream and fresh dill.

Enjoy!

Combine cucumbers and salt in a large bowl. Cover and chill for 1 hour or more, up to overnight. Move cucumbers into a colander and rinse well under cold water. Drain, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.

Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar, mustard seeds, celery seeds, and ground turmeric in a saucepan. Bring to a simmer over medium heat, and stir until all the sugar has dissolved.

Put the cucumbers into the jars, and then pour the hot vinegar mixture. Gently jiggle the jar so there are no air bubbles. Let cool to room temperature. Cover and refrigerate.

Enjoy!

Follow the instructions to defrost 2 sheets of puff pastry.

Preheat oven to 425°F.

Cook blueberries with sugar and butter until reduced. It can take about 10-15 minutes, and the goal is to reduce the amount of liquid in the mixture, so the overall results aren't messy and wet.

Unroll the puff pastry onto a baking sheet, and gently spoon the blueberry mixture onto the sheet. Leave about a 1/2 inch border around the edges.

Gently lay the second sheet of puff pastry on top. Work from the centre and gently press down the pastry. Press down around the edges to seal in the blueberry mixture. Use a fork or knife and pierce the top layer of puff pastry so it doesn't blow up too much during baking.

Put the whole thing into the oven and bake until golden brown, about 25-30 minutes.

Serve with a dusting of icing sugar. Or vanilla ice cream. Or my mascarpone custard. Really, anything goes here!

Enjoy!

Combine everything into a blender and mix for until well combined. 30 seconds to a minute should do it. If time permits, let rest in fridge for 1 hour.

Heat a non-stick pan. Add enough butter to coat the pan. Use a soup ladle and pour batter into the center of the pan and swirl to spread evenly.

Cook crepe for about 30 seconds and then flip. You will be able to tell from the top when it's ready to turn over. Alternatively, you can lift the crepe a bit to see if it's brown enough to flip.

Sprinkle with icing sugar. Serve with fruit and whip. Or make a batch of my mascarpone custard whip!

Slice and destem the heirloom tomatoes. Slice tomatoes into wedges.

Place burrata on plate.

Take the pieces of Prosciutto, loosely roll it over along the length of the piece and twist into rosettes.

Place tomato wedges and Prosciutto on plate with burrata.

Drizzle a generous amount of olive oil all over the plate, and season with lots of Maldon sea salt, and some cracked black pepper.

Enjoy!