These stuffed tomatoes are simply made with ricotta, herbs, and the tomatoes’ own juices. The tomato juice makes the mixture a soft shade of pink. You can use any kind of tomato of any size, but note that if you use a larger tomato, you will not use all of the reserved juices (you will still use all of the flesh). Small stuffed tomatoes make great appetizers. If you find that your ricotta mixture is too loose, you can add a piece of stale bread broken up into pieces.

8 medium sized tomatoes
1 cup ricotta cheese
2 tablespoons olive oil
2 scallions, finely chopped (white and pale green parts only)
½ teaspoon finely grated lemon zest
4-5 sage leaves, finely chopped
4-5 mint leaves, finely chopped
2 sprigs rosemary, finely chopped

Slice off the top eighth of each tomato flat across.
Scoop out the seeds and juice and reserve.
In a food processor, combine the ricotta, olive oil, scallion, zest, and herbs, as well as the reserved tomato seeds and juice. Puree until smooth. Season well with salt and pulse again.
Meanwhile, turn each tomato upside down, so that the juices drain.
Fill the tomatoes with the ricotta mixture and season with freshly cracked black peppercorns.
The sauce also makes a great topping for bread or sauce for pasta.

Makes 8 stuffed tomatoes.

This trifle is a riff on the English classic. We use coffee to moisten cereal pieces, and top it with yogurt and crème fraîche, and fresh berry puree to make a healthy, yet elegant breakfast dish. This recipe is easily adaptable. You can use silken tofu and replace any of the dairy with vegan versions. You can also sweeten everything with your sweetener of choice, and use whatever nuts you like. This is up for interpretation, so enjoy!

8-10 Oatabix or Wheatabix (about 1 package)
1 cup freshly brewed coffee + 3 tablespoons of sugar + ½ cup soy milk or low-fat milk
1 pint pureed blackberries + 1 pint fresh blackberries
1 cup plain nonfat yogurt + 1 cup crème fraîche
½ teaspoon vanilla extract or almond extract
1 tablespoon honey or 2 tablespoons organic cane sugar
¼ cup walnuts or filberts for the top
Garnish: Cinnamon or cocoa powder

Combine the yogurt and crème fraîche with the honey or sugar and extract.
Layer a medium size bowl with the cereal bits, covering the bottom and sides. Break up any excess pieces to cover any large holes. Gently crush the cereals to mold to the side of the bowl.
Pour the coffee evenly over the cereal pieces once it has been mixed with the sugar and milk. The cereal will absorb the coffee.
Cover with a layer of preserved berries, then spoon over the yogurt and crème fraîche mixture. Cover and let rest overnight in the fridge.
When you are ready to serve, top the trifle with the fresh berries and nuts. Sprinkle with the cinnamon and cocoa powder, and serve by spooning out some of the mixture onto individual plates.
Serves 8-10 people.

This cocktail is best in early August when apricots are fresh and tender, and lavender is in season at the markets. The beautiful color and delicate nature of the apricots, along with the dreamlike lavender makes this drink fit for a princess, which is why we named it so.

For the Apricot Nectar:
8 apricots
2 tablespoons agave nectar
Juice of 1 lime

To Assemble:
2 ounces gin
1 sprig lavender, finely chopped
1 teaspoon rose water
Ice Martini shaker

Prepare the apricot nectar by boiling the apricots for about 5 minutes, or until soft. Drain and remove the pits. Blend the apricots, agave nectar, and lime juice in a mini electric blender into a puree and strain if necessary. You will have enough nectar for at least 4 drinks, or you can use 1 recipe's (2 drinks) worth and enjoy the nectar with soda water or by itself in the morning.

Combine the gin, lavender, rose water, and 2 ounces of apricot nectar in a martini shaker with ice and shake up very well. Strain into 2 separate martini glasses.

This salad is super healthy and nutritious. Not only is it vegetarian/vegan, but it is also gluten-free and high fiber. You will love the combination of sweet husk cherries (also known as Cape Gooseberries) with the slightly sour tomatillos. Cilantro and jalapeno round this out, and the black beans keep it grounded and substantial. The colors are amazing, and you will feel so good about eating it! Eat it with Ezekiel sprouted tortillas.

4 tomatillos, husked
1 can black beans, rinsed and drained
½ cup cape gooseberries, husked and halved
1 ear of corn, husked
¼ jalapeño pepper, sliced thinly
¼ red onion, medium dice
¼ cup packed cilantro, rinsed and roughly chopped
2 tablespoon olive oil
2 tablespoon apple cider vinegar
Salt and pepper

Bring a small pot of water to a boil. Boil the tomatillos for about 10 minutes and drain.
Slice 2 of the tomatillos into thin wedges, about 6 pieces each.
Set the onion in a small bowl covered with water for about 10 minutes and drain.
Slice the corn kernels off the cob and then reverse the blade of the knife to get out the milk.
In a medium bowl toss together the black beans, cape gooseberries, corn kernels and juice, jalapeño, and red onion.
Quarter the remaining 2 tomatillos and blend with the olive oil, vinegar, and salt and pepper. Add the cilantro and keep blending.
Pour the tomatillo sauce over the rest of the ingredients and toss.
Serve with sprouted corn tortillas.
Serves 4.