2 cups whipping cream
3 tablespoons honey
3 egg yolks
¼ cup plus 1 tablespoon Cortas pomegranate molasses


Warm the cream and honey in a medium saucepan over medium heat until hot but not boiling. Remove from heat.

Energetically whisk in the egg yolks, one at a time. Strain through a fine mesh sieve. Set aside and let cool until it becomes room temperature. (It’s important to let the custard cool completely before adding the pomegranate molasses to avoid curdling).

Whisk in the pomegranate molasses. Transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions.

Serve topped with pomegranate arils or a shot of pomegranate molasses.

Serves 4


5 phyllo sheets
Cooking spray or melted butter

1/2 cup walnuts
1/2 cup pistachios
1 tablespoon unrefined brown sugar
1 tablespoon unsalted butter, melted
1/2 teaspoon orange blossom water (optional)
1/4 teaspoon pumpkin pie spice

2 tablespsoons warm honey

Preheat the oven to 400 degrees Fahrenheit. Spray a cookie sheet with cooking spray.

Cut the stack of phyllo sheets into circles the size of your serving glass. Place the circle stacks on the prepared cookie sheet. Spray the top of the phyllo circles with cooking spray or brush them with melted butter. Bake them until golden and crispy, 5 to 10 minutes. Take out of the oven.

Meanwhile, place the walnuts, pistachios, brown sugar, melted butter, orange blossom water (if using) and pumpkin spice in the bowl of a food processor. Pulse a couple of times to mix and chop the ingredients.

Place half of the nut mixture in a glass, top it with half of the crispy phyllo circles, then the rest of the nut mixture and finally the rest of the phyllo.

Pour the warm honey over your stacked baklava. Enjoy lukewarm or at room temperature.
Makes 1 large cup. Serves 2.


1 pound parsnips, peeled and chopped
½ cup coconut milk
¼ cup honey
½ teaspoon orange blossom water
½ teaspoon vanilla extract

Chopped nuts and chocolate sauce for topping.


Cook the parsnips in boiling water until very tender, 20 to 25 minutes. Drain off the water.

Place the cooked parsnips along with the rest of the ingredients in the bowl of a food processor and puree them until silky.

Transfer the parsnip puree into dessert cups and refrigerate until chilled, at least 2 hours.

Top with chopped nuts and a drizzle of chocolate sauce.
Serves 4 to 6


small head cauliflower, cut into florets
4 tablespoons unsalted butter
3 tablespoons all-purpose flour or gluten-free flour
1 ½ cups milk
Sea salt and ground pepper, to taste
⅛ heaping teaspoon ground nutmeg, or more to taste
3/4 cup grated sharp cheese like Jarlsberg, Parmesan, Swiss or gruyere – divided



Preheat the oven to 425 degrees F.

Place cauliflower florets on a microwave-safe plate and cover with wet paper towel. Microwave on high for about four minutes, until crisp-tender.

Place the cauliflower in a single layer into an 8×8 inch baking dish.

Melt the butter in a small sauce pan over medium heat. Add flour and whisk until it makes a bubbly paste.
Gradually add the milk and stir constantly until the sauce becomes thick and creamy. Remove from heat and add salt, pepper, nutmeg and half of the cheese.

Spoon the sauce over the cauliflower florets and sprinkle with remaining cheese

Bake for 15 to 20 minutes until the cheese sauce is a light golden brown.

Serves 4 as a side or 2 as a main dish.


2 cups heavy cream
1 tablespoon chipotle puree
3 medium sweet potatoes, peeled and sliced into 1/8-inch slices
Sea salt and freshly ground pepper


Preheat the oven to 350 degrees Fahrenheit.

Whisk together the heavy cream and chipotle puree until well combined.

Season the sweet potatoes with salt and pepper. Layer the sweet potatoes in a 6×8–inch baking pan. Drizzle with 5 tablespoons of the chipotle-cream mixture. Repeat with the remaining sweet potatoes and cream mixture to form 3 to 4 layers. Cover with foil paper and bake for 30 minutes. Remove the foil and bake for an additional 45 minutes.
Serves 4 to 6
Inspired by Bobby Flay.


20 mint leaves
2 tablespoons heavy cream
12 ounces cooked peas
1/2 teaspoon onion powder
Sea salt and ground pepper, to taste


Process all the ingredients in a food processor into a smooth puree. Taste and adjust the seasoning. Serve at room temperature as a side or dip.

Serves 4


Dukkah is an Egyptian blend of toasted spices, seeds, nuts and dried herbs. It is typically mixed with olive oil and served as a dip with bread but it also works well for seasoning various dishes such as this one.


1 cup long grain rice

1/2 cup almonds

2 tablespoons sesame seeds

1 tablespoon dried oregano

1 tablespoon dried thyme

1/2 teaspoon cumin

1/2 teaspoon black pepper

1/4 teaspoon cardamom

Sea salt, to taste

1/4 cup olive oil

Juice of half a lemon

2 medium carrots, finely grated (optional)

2 tablespoons chopped parsley


Cook the rice according to package instructions.

Toast the almonds, sesame seeds, oregano, thyme, cumin, pepper and cardamom in a skillet over medium heat for a few minutes until fragrant. Transfer to a coffee grinder, add the sea salt and grind to a powder. Transfer the ground mixture to a large bowl and whisk the olive oil and lemon juice into it.

Add the carrots, if using, parsley and cooked rice. Toss well to flavor the rice with duqqa.

Serves 4


¾ pound dried red kidney beans
2 cups coconut milk
1 medium red onion, minced
3 garlic cloves, minced
2 small dried red chili peppers
2 teaspoons ground cumin
1 ½ teaspoons yellow curry powder
Sea salt and freshly ground pepper
Cilantro or parsley and chopped tomato, for garnish (optional)

Soak the beans overnight.

Drain the beans and place them in a medium pot with 3 ½ cups water. Cover with a lid and cook the beans over medium heat for 40 minutes. Mix in the coconut milk, minced onion, minced garlic, chili peppers, cumin, curry, salt and pepper. Cover and cook for 15 to 20 minutes. Taste and add more salt and pepper if necessary. serve warm or cold, garnished with cilantro and chopped tomatoes.

Serves 4

Adapted from Saveur magazine.


4 large eggs, at room temp
2/3 cup turbinado sugar
¾ stick unsalted butter, melted and cooled
½ teaspoon vanilla extract
2 ripe bananas, smashed
1 ¼ cups brown rice flour
1 tablespoon tapioca flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup semi-sweet chocolate chips


Preheat the oven to 375 degrees Fahrenheit. Butter a 9-inch cake pan.

Beat the eggs, sugar, butter and vanilla extract in a large bowl until smooth. Whisk in the smashed bananas.

Sift the brown rice flour, tapioca flour, cinnamon, baking powder and salt together into a bowl; whisk them into the liquid mixture until well combined. Fold in the chocolate chips.

Transfer the batter to the prepared pan. Bake until the cake is set and lightly browned, 25 to 35 minutes.
Serves 8


1/2 cup agave syrup
4 large eggs
7 tablespoons unsalted butter, melted and cooled
½ teaspoon vanilla extract
Grated zest of 1/2 lemon
1/2 cup brown rice flour
1/2 cup millet flour
1/4 teaspoon salt
1/2 teaspoon baking powder


Preheat the oven to 375 degrees Fahrenheit. Grease and flour two (12-madeleine) madeleine tins.

Beat the agave syrup with the eggs, butter, vanilla extract, and lemon zest in a medium mixing bowl until frothy.

Sift the brown rice flour, millet flour, salt and baking powder together; whisk them into the liquid mixture.

Spoon the batter into the molds, filling each one a little over halfway. Bake until the edges of the madeleines are browned, about 10 minutes.
Makes 24