Drizzle with olive oil and season with salt, pepper, and a bit of thyme or oregano. Add some thinly sliced red onion, dried oregano, chili flakes, and salt and pepper. Top with fresh sliced strawberries and drizzle with honey. Make a vinaigrette by combining minced garlic, dried chili flakes, and 1 part lemon juice to 3 parts olive oil. Add some chopped mango for a bit of sweetness and sriracha for heat.
Make 20 crepes ; let cool. Add grated Parmigiano and stir to combine. Bake at degrees for about 30 minutes until strawberries are caramelized and pie crust is just barely golden brown. Cube squash, pumpkin, or yams. Combine with olive oil 1 part juice to 3 parts oil and season. Toss in a simple lime vinaigrette. It's important that they're cut-side-up, as this will keep the juices contained as they concentrate down. Bake at degrees for 10 to 15 minutes, until egg white is set and yolk is medium. Top each with 1 cracked egg, a touch of cream, grated cheese, and salt and pepper. Toss with thinly sliced fennel, parsley, and arugula. Roll out dough, rub with olive oil, and layer with shredded mozzarella. Top with thinly sliced tomato. Preheat oven at top temperature with a pizza stone in the center for at least 1 hour. Peel carrots halve if they're large , and coat in olive oil, grated ginger, and ground cumin. Place 1 crepe on a serving plate and spread with a mixture of equal parts mascarpone and whipped cream. Grill corn and thinly sliced red onion. Make walnut pesto by combining walnuts, milk, Parmigiano, garlic, and a touch of nutmeg in a food processor until creamy. Season to taste, pour over salad, and toss. Serve with sliced cucumber and cherry tomatoes. Pour over cooked fish or chicken, or serve with pita. For richness, stir in a little Greek yogurt before serving. Roast at degrees for 25 minutes. Halve cherry tomatoes and combine with cooked garbanzo beans, cooked quinoa, arugula, and fresh soft herbs mint, basil, parsley, and cilantro are good picks. Cover with 1 part whole milk and 1 part stock; bring to a simmer. Add roasted carrots, chicken stock, and some coconut milk. Roast at degrees for about 30 minutes or until tomatoes are caramelized and blistered on the bottom.
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