RECIPES BY Olivia Rozkowski PHOTOGRAPHS BY Alexandra Grablewski FOOD STYLING BY Corey Belle PROP STYLING BY Maeve Sheridan

Gorgonzola and Purple Plum Grilled Cheese

YIELD: SERVES 2 TO 4

FOR THE PLUMS:

2 semi-firm plums

2 tablespoons olive oil

pinch sea salt

1⁄4 teaspoon black pepper

1 focaccia

6 ounces gorgonzola cheese (approximately 2 cups crumbled)

3 tablespoons olive oil

Cut plums into thick slices, removing and discarding the pits.

Preheat oil in a pan and add plum slices, salt and pepper. Sauté for 2 minutes or until they are softened but still hold their shape.

Slice focaccia in half crosswise and into desired sized sections.

Gently dip all sides of cut focaccia in olive oil.

Spread gorgonzola on the inside of both sides of focaccia pieces.

Arrange plums in a single layer on top of gorgonzola; top with focaccia slice.

Wipe down pan used to sauté plums and add focaccia.

Cook for 2 minutes per side or until golden and crispy, pressing down with a spatula occasionally.

Remove focaccia from pan and serve warm.

HOT TIPS

► Try different types of stone fruit, like peaches or nectarines, for variety.

► You can also use a good quality jam or marmalade instead of fresh fruit.

► Try herbed focaccia, such as rosemary, for added flavor notes.

► This is a great way to utilize day-old slightly stale bread.

► Cut into smaller bites and skewer to serve as finger foods.

► Experiment with different combinations such as caramelized onion and Brie, sundried tomato and mozzarella, or peaches and goat cheese.

Paleo Banana Coconut Pancakes

YIELD: 2 CUPS BATTER, OR 8 MEDIUM PANCAKES

3 organic eggs

1⁄3 cup coconut flour, extra for garnish

3 ripe bananas

1⁄4 teaspoon sea salt

1⁄2 cup filtered water

1 tablespoon coconut oil, for pan

Add eggs, coconut flour, 2 bananas, salt, and water into a blender and process until smooth. Allow mixture to rest for 5 minutes.

Heat nonstick pan over medium-low heat and grease with 1⁄2 teaspoon of coconut oil.

Pour 1⁄4-cup batter onto pan and use a spoon to spread the mixture into a 3-inch round. Repeat process to form an additional 1 to 2 pancakes in pan.

Cook for 4 to 6 minutes or until bottoms firm up and small bubbles appear.

Using a large, exible spatula, gently flip pancakes and cook for additional minute, or until cooked through. Transfer pancakes to a plate and repeat process with remaining coconut oil and batter. Alternatively, store batter covered and refrigerated for up to 3 days.

Slice remaining banana.

Garnish plated pancakes with coconut flour and banana slices.

HOT TIPS

► For a vegan recipe, substitute egg with flax meal.

► Extra pancakes can be frozen with parchment paper in between each pancake.

► Experiment with less refined, alternative flours like yucca, coffee, or tiger nut.

► Add baking powder for extra fluffy pancakes.

GOOD TO KNOW: Unrefined coconut oil will give you a more pronounced coconut flavor.

Ranch Dusted Roasted Chickpeas

YIELD: 2 CUPS

2  cans of chickpeas

3  tablespoons olive oil

1 teaspoon sea salt

1⁄2 teaspoon freshly ground black pepper

2 tablespoons garlic powder

1 small bunch fresh dill

Preheat oven to 425 ° F.

Drain and rinse beans. Gently blot dry with a kitchen towel.

Toss beans with olive oil, salt, pepper and 1 tablespoon garlic powder.

Spread into a single layer on a parchment-lined baking tray and roast for 20 minutes, or until golden and crispy. Destem dill and chop finely (should yield approximately 1⁄2 cup).

Toss dill with roasted chickpeas and return to oven for additional 5 minutes, or until the dill dries out. Remove from oven and toss with remaining tablespoon of garlic powder.

Cool completely and store in airtight container for 5 to 7 days.

HOT TIPS

► For crispy chickpeas, blot them dry before tossing with coating so the oil adheres.

► You can substitute the chickpeas with other firm bean varieties, such as black beans or kidney beans.

► Add the chickpeas to salads and soups, or use them as garnishes for dishes such as hummus.

► Experiment with other flavor varieties like truffle, chili lime, or lemon pepper.

Whole Roasted Cauliflower with Tahini Cilantro Dressing

YIELD: SERVES 2 TO 4

1  whole cauliflower

2  tablespoons olive oil

1 teaspoon sea salt

1⁄2 teaspoon black pepper

Preheat oven to 450 ° F.

Bring a medium pot filled 3⁄4-full with water to a boil.

Trim outer leaves and the very center of tougher cauliflower core, just enough to still keep the cauliflower intact.

Boil cauliflower for 10 to 12 minutes or until slightly tender to touch. Remove cauliflower and keep water boiling to blanche cilantro (see dressing recipe).

Place cauliflower into cast iron or heat-proof pan, blot dry and coat with olive oil, salt and pepper.

Roast cauliflower for 30 to 35 minutes or until desired level of golden brown is achieved.

Serve warm or at room temperature with tahini cilantro sauce.

TAHINI CILANTRO DRESSING:

YIELD: 1 CUP

1 bunch cilantro

1⁄2 teaspoon sea salt

2 tablespoons olive oil

1⁄4 cup tahini

1⁄3 cup filtered water

Remove and discard tough ends of cilantro stems.

Plunge cilantro (approximately 1 cup, packed) into boiling water (see cauliflower recipe) for 15 seconds or until wilted.

Squeeze out excess water from cilantro, chop coarsely and place in a blender with salt, olive oil, tahini and water.

Blend until smooth and serve with whole roasted cauliflower.

GOOD TO KNOW: Boiling the cauliflower before roasting drastically cuts down on cooking time. You can boil it the day before and store refrigerated for easy prep.

HOT TIPS

► The roasted cauliflower can be blended with garlic, olive oil, and tahini/ yogurt to make a savory dip.

► Blanching herbs brings out their chlorophyll pigmentation, making them bright green.

► Leftover roasted cauliflower can be tossed in salads, pasta, or sandwiches.

► Cast iron is a superior conductor of heat and gives the cauliflower a toasted color.

► Use green or orange cauliflower for a fun twist.

Zucchini Rolatini with Lemon-Infused Ricotta

YIELD: APPROXIMATELY 16 BITE-SIZED PIECES

1 zucchini

1⁄2 teaspoon sea salt

FOR LEMON INFUSED RICOTTA:

1 cup ricotta

1 lemon

1 tablespoon olive oil

1⁄4 teaspoon freshly ground black pepper

1⁄2 teaspoon sea salt

Trim off the ends of the zucchini. Use a peeler to slice it lengthwise into strips.

Sprinkle zucchini slices with salt and set aside for 5 minutes.

Place ricotta into a bowl and fold in the lemon zest, lemon juice, olive oil, pepper, and salt.

Gently blot zucchini dry to remove excess moisture.

Spoon a tablespoon of the ricotta mixture onto the end of each zucchini slice and use fingers to roll to the other end of the slice to form rolatini.

Repeat with remaining zucchini slices and filling.

Garnish rolatini with additional olive oil and black pepper before serving.

GOOD TO KNOW: Reduce waste by using lemon zest as well as the juice. The zest is also full of oils, so it adds deeper citrus notes to the recipe. Choose organic (unwaxed) lemons when using zest.

HOT TIPS

► Try different varieties of squash for this recipe, selecting larger types for more surface area.

► Slice the squash thin enough to fold easily. Use a mandolin slicer instead of a peeler for more controlled widths.

► When slicing, flip over when you reach the seeds for neater slices. Sauté any imperfect slices for a quick snack.

► Don’t skip the salt; it draws out the moisture and makes zucchini pliable.

Aquafaba Marshmallow Fluff

YIELD: 4 CUPS

1 can unsalted chickpeas

1⁄2 cup maple sugar

4 teaspoons tapioca starch

pinch sea salt

Strain out canned chickpea liquid or ‘aquafaba’ (approximately 3⁄4 cup). Reserve the chickpeas for future use.

Place aquafaba in freezer for 10 to 15 minutes, or until chilled.

In a small bowl, sift together maple sugar, tapioca starch, and salt.

Using stand or electric hand mixer beat aquafaba at high speed for 2 to 3 minutes, or until fluffy.

As mixer is going, add sugar mixture tablespoon by tablespoon, until incorporated.

Beat for additional 3 to 5 minutes on high until stiff white peaks and ribbons form.

GOOD TO KNOW: Reduce the aquafaba liquid over medium heat for more intense flavor.

HOT TIPS

► Chilling the ingredients before whipping yields faster results.

► Pass freeze-dried fruit like strawberries or raspberries through a strainer and sprinkle into the fluff for bright summer flavors.

► Aquafaba can also be emulsified with oil instead of eggs to make a quick, flavorful mayo.

► Use fluff as a light frosting or as a substitute for whipped toppings on ice cream sundaes or summer cobblers.