Fill a large pot 1/2 full of water. Bring water to a boil and add 2 teaspoons salt. Add cassava and boil for 15 minutes or until softened. Drain off the water.

Mix all of the spices together in a medium to large bowl. Add cassava and toss so that all of the fries are coated well.

Spray cassava with oil and toss again. Spray again.

Spray a broiler pan with oil. Spread cassava out on pan. Spray top of cassava with oil.

Bake at 400 F for 20 minutes. Turn over the cassava and spray with oil. Cook 10 more minutes.

Can be served with salsa and sour cream.

For the corn:
Remove husks and silk from fresh corn on the cob. No oil and salt needed.

Preheat your grill to medium-high heat. Then just place corn on hot grill and turn each a quarter turn every few minutes until there are nice grill marks all the way around each ear of corn. Remove corn from grill and place on a platter.

Add a chopstick (or corn holder) into the stem end (optional) and brush all sides with the Smokey Chili Lime Mayo. Lay all the corn in a row on the platter piling it as high as needed. Top with cilantro leaves. It really is a showstopper.

Tip: If you like that rustic but fancy look, leave some of the bottom husks attached, pull them back and twist them together and use as a handle. This looks beautiful but the downsides are it does take up more room on the grill and the twisted husks could catch on fire.

If you really want a handle and a mess free way to serve corn on the cob for a crowd, just use chop sticks you’ve collected from you Chinese takeout orders over the winter. They make a perfect handle for your guests.

In the food processor combine the artichoke hearts, sun dried tomatoes and feta. Pulse until chopped. Add the almond meal, basil and remaining garlic salt. Add just a small amount of the reserved oil as you blend the stuffing, just enough to bring the stuffing together.

Remove the stuffing from the food processor and add spinach, cream cheese, Parmesan, roasted garlic and goat cheese to the food processor. Blend this. Fill the mushroom cups with the spinach mixture, then put the almond meal layer on top. Bake at 375ºF for 15 minutes.

Serve with a drizzle of balsamic glaze.

Heat a large pot of water to boiling and add the broccoli. Cook just long enough to take the raw taste out and until broccoli is bright green. This will take about 90 seconds. Drain broccoli and rinse with cold water to stop broccoli from continuing to cook. Set aside.

To make the broccoli pesto, puree 2 cups of the cooked broccoli, the whole cloves of garlic, ⅓ cup of the almonds, 1/3 cup of the Parmesan, salt and lemon juice in a food processor. Drizzle in the olive oil and heavy cream and pulse until nearly smooth.

Just before serving, toss the quinoa and remaining cooked broccoli florets with the broccoli pesto. Taste and you might decide to add more lemon juice or salt at this time. Add the remaining ⅓ cup Parmesan cheese and taste. Add more if you like.

Spoon mixture onto a serving platter or plates. Add toppings of your choice. I highly recommend some sliced avocado and liberal amounts of the red chili oil.

For the red chili oil:
Heat ½ cup extra-virgin olive oil in a small saucepan until heated, but not so hot that it smokes. Turn off the heat and stir in 1½ teaspoons crushed red pepper flakes. Set aside and let the oil cool. This is good prepared the day before and kept in the refrigerator overnight. Bring back to room temperature again before using.

Recipe adapted from 101 Cookbooks.

Heat up oil on medium high. Scatter in sliced onions and let it come to a sizzle. When it turns translucent and the edges begin to brown, add garlic slices. Keep them moving as they burn easily. Once everything is nicely browned, about 2 minutes, remove onion and garlic pieces but reserve oil in the pan.

Pour in soy and oyster sauce and stir to mix. Toss in sprouts. Use 2 ladles if necessary. Keep stirring sprouts in the sauce for about 30-40 seconds, just until the sprouts have warmed through.

Dish up. Garnish with fried onions and garlic together with chopped coriander or spring onions. Serve immediately.

Note: The longer mung bean sprouts sit in the hot pan, the more moisture is released. Work quickly to prevent them from getting soggy.

Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Trim off the thorny tips of the petals with kitchen shears.

Place the artichokes in the steaming liquid, bottom side up. Cover the pot and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.

Steamed artichokes may be served hot or cold.

Add in the diced jalapeno, sliced cabbage, baby spinach, carrots, red bell pepper, green onions and cilantro. Toss to coat in that glorious dressing.

Chill until ready to eat then serve it topped with chopped peanuts and enjoy!

Combine green beans, onions, salt, pepper, and a drizzle or two of olive oil in a large mixing bowl; toss to coat the beans evenly.

Spread the green beans on the prepared baking sheet. Bake for 15 to 20 minutes, or until tender, stirring occasionally for even cooking.

Remove pan from oven. Taste and add salt and pepper as needed. Top with a sprinkle of Parmesan cheese. Serve immediately.

Steam asparagus in a shallow saute pan in a small amount of simmering water for 2-3 minutes (depending on width of the asparagus) or until just tender and bright green. Remove it to a serving dish. Sprinkle with the goat cheese and garlic chips. Drizzle with olive oil and serve immediately.

While the turnips are cooking, heat half the butter with the sage leaves in a small pan over medium heat. Toss together for 5 minutes until the sage leaves are dark brown, then remove the sage leaves to a plate and set it aside. Add the remaining butter to the pan and swirl it to mix with any remaining sage butter until foamy. When the butter foams, turn the heat off and swirl the butter until brown bits form on the bottom of the pan. Set aside.

Drain the turnips and reserve some of the cooking liquid. Add the turnips with a sprinkle of salt to a food processor or blender. Puree until smooth then taste it. Add more salt if you’d like. If the turnips seem thick, add a bit of the cooking liquid.

Serve the turnips hot, topped with the crispy sage leaves and drizzled with brown butter. Enjoy!