1. Toss tomatoes, oil, oregano, salt, and pepper in a medium bowl.
2. Let sit, tossing occasionally, until juicy and deeply flavored, at least 30 minutes and up to 1 hour.
3. Serve into a bowl or different plates, and as an Optional tip you can add some parmesan cheese on top.

1. Gently lower eggs into a medium saucepan of boiling salted water and cook 6½ minutes. Transfer eggs to a bowl of ice water with a slotted spoon and let cool until just warm. Peel and set aside.
2. Meanwhile, whisk sugar, turmeric, ½ cup vinegar, 1 tsp. salt, and ½ cup water in a medium bowl. Add vegetables and sweet onion and let sit until slightly softened and pickled; ideally you want these to sit at least 1 hour, but if you are short on time, 10 minutes will get the job done.
3. Place the feta in a small bowl and drizzle with ¼ cup oil and the remaining 2 Tbsp. vinegar. Let sit for at least 5 minutes.
4. Drizzle toast with oil and tear into large pieces. Place in a large bowl with lettuce. Drain pickled vegetables and add to the bowl. Drizzle marinating liquid from feta over, season with salt, and toss well.
5. Cut eggs into quarters. Divide salad among plates; top with eggs and marinated feta.

1. In a large bowl, combine the kale, peppers, olives, pepperoni, onion, and basil.
2. Season with salt and pepper then add the balsamic and olive oil. Toss thoroughly to fully incorporate the ingredients and evenly coat the kale with dressing.
3. Serve with toasted baguette or croutons.

1. On a clean, floured surface, gently flatten a ball of dough with your hands until it is about 8” in diameter (or roughly smaller than your air fryer basket). Repeat with a second dough ball. Brush both with olive oil and transfer one, oil side up, into the basket of your air fryer.
2. In a medium bowl, stir to combine crushed tomatoes, BBQ sauce, garlic, and oregano, and season with salt and pepper. Spoon half tomato mixture onto the center of rolled out pizza dough, then spread into an even layer, leaving ½” outer crust bare.
3. Add half the mozzarella slices to the pizza. Air fry on 400° for 10 to 12 minutes, or until the crust is golden and the cheese is melted.
4. Remove the first pizza from the air fryer basket using 2 pairs of tongs, and garnish with basil leaves. Assemble and cook a second pizza, garnish, and serve.

1. Preheat the oven to 400°.
2. Microwave milk for 1 to 2 minutes until warm.
3. Melt butter in a large skillet or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking all the time, for about 1 minute.
4. Gradually whisk in warm milk, and cook, whisking constantly, 5 minutes or until thickened.
5. Whisk in salt, black pepper and 1 cup shredded cheese until smooth; stir in pasta. Spoon pasta mixture into a lightly greased baking dish. Top with remaining cheese. Bake at 400° for 20 minutes or until golden and bubbly.

1. Preheat your oven to 400°F. In the meantime line a baking sheet with parchment paper.
2. In a large bowl place the flour, garlic powder, smoked paprika, turmeric salt, pepper and vegan milk, then mix everything together. Make sure that there isn’t any lump of flour left.
3. Now grab a different bowl and pour in the corn flakes. Crush them until you get smaller pieces.
4. Mix together the BBQ sauce with maple syrup and vegetable oil.
5. After that, pour all the cauliflower florets into the wet mixture and toss to coat.
6. Then toss the wet-coated florets into the crushed cornflakes and make sure everything is coated.
7. Place the coated cauliflower florets on a parchment-lined baking sheet and bake for 20-25 minutes.
8. For the final step, pour the BBQ sauce onto the cauliflower and put them back in the oven to cook for another 10-15 minutes or until they are nice and crispy on the outside and tender on the inside.
9. Remove them from the oven and serve warm with your favourite dip.

1. Heat extra virgin olive oil in a wok over a medium-high heat until it reaches 180°C.
2. Wash the potatoes and pat them dry with a clean tea towel.
3. In batches cook the potatoes for 12 to 15 minutes in the extra virgin olive oil, using a slotted spoon to toss every 3 to 4 minutes so they cook evenly.
4. Once the potatoes are tender in the center and golden on the outside, remove from the extra virgin olive oil with a slotted spoon and drain on a wire rack. 5) Carefully add the garlic, thyme and rosemary to the extra virgin olive oil to flash fry then place it in a bowl with the fried potatoes and salt, and mix until all of the potatoes are coated in the herb salt.
5. Serve with some BBQ sauce.

1. Carefully pat tofu dry: On a cutting board, sandwich tofu between doubled layers of paper towels and press down slowly to remove moisture without cracking the block. Remove paper towels and cut tofu into 32 equal pieces: halve tofu laterally across, then cut the block into a 4×4 grid.
2. Make marinade: In a medium bowl, whisk together garlic, ginger, soy sauce, BBQ sauce, 2 tablespoons sesame oil, vinegar, and sugar until smooth. Set aside half this mixture and reserve for glazing later.
3. Preheat the oven to 400°. Meanwhile, add tofu to the bowl and toss gently to coat in marinade. Let sit for 15 minutes, then drain off excess marinade.
4. In a small bowl, whisk together cornstarch and baking powder. Sprinkle over tofu and gently toss to coat evenly. Drizzle over remaining 1 tablespoon sesame oil and toss to coat each piece.
5. Spread tofu evenly out onto a baking sheet and bake for 15 minutes. After 15 minutes, decrease oven temperature to 375°. Flip tofu pieces to allow for even toasting, then return the tray to the oven and continue to bake until tofu is crispy on the outside and deeply golden, about 15 minutes more.
6. Brush with reserved marinade mixture for a glaze finish, then sprinkle with green onions and sesame.

1. Mix warm water with sugar and the yeast, let it sit for 5 minutes.
2. Add the melted butter and slowly incorporate the flour (one cup at a time). Mix the dough with a wooden spoon (or with a hook attachment if you have a stand mixer) until your dough is thick. Add the remaining ¾ cups of flour until the dough is no longer sticky; if it still feels sticky add one by one tablespoons of flour until it’s done. Poke the dough with your finger and if it bounces back is time to knead.
3. Place the dough onto a floured working surface, then knead the dough for 3 minutes and shape it like a ball. After that put the a large bowl (covered) and leave it there for 20 minutes
4. Preheat your oven at 400°F (205°C) and get ready some greased (with butter, oil or cooking spray) baking sheets.
5. After the 20 minutes of proofing take the dough out of the bowl and divide it in 1/3 cups pieces
6. Roll each piece separately into a 20-22 inches rope shape. To make the signature pretzels shape you have to grab the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into the pretzel shape.
7. For the baking soda bath part* boil the 9 cups (2lts) of water and the ½ cup (120g) of baking soda in a large pot, then drop 1 or 2 pretzels into the bath and leave them there for 20-30 seconds (don’t let them for too long because it will affect the flavor). With a spatula lift the pretzel out of the water and drip the excess water off, after that place it onto the greased baking sheet and sprinkle some coarse sea salt
8. Bake them at 400°F (205°C) for 12-15 minutes or until golden brown. Let them cool for at least 5 minutes before eating them.
9. Dip them in BBQ sauce.

TIP: you can skip the baking soda bath if you don’t feel comfortable with that step, but you won’t get the signature pretzel flavor or the same chewy texture, so you should definitely give this step a try!

1. Peel the pepper, remove the center and cut it into pieces.
2. Put it in the blender with the evaporated milk, BBQ sauce, crackers, goat cheese, and salt.
3. Pour oil in sufficient quantity and in the form of thread to obtain a dense and yellow sauce.
4. Pass the sauce through a sieve, distribute the potatoes cut into wheels on the plates, cover them with the cold sauce and decorate with half hard-boiled eggs, lettuce leaves, and black olives.