Heat oil in a large skillet. Scoop batter into pan using an ice cream scoop. If you want perfectly round fritters, use a mold. Heat for 3–4 minutes per side, pressing down as you go.

Drain on paper towels. Garnish with lime juice, sour cream, and green onions if desired.

Place potato wedges in the air fryer and cook for 20 minutes at 400ºF. Serve immediately.

Rinse asparagus and trim off the tough ends, about 1-2 inches.

Lay 1 piece of prosciutto flat on a cutting board. Place 3 spears of asparagus on top of the prosciutto near one end. Spread about 1/2 ounce of goat cheese on top of the asparagus where it overlaps with the asparagus and begin to roll the prosciutto around the spears tightly. Repeat 7 more times for remaining pieces of prosciutto.

Place prosciutto-wrapped asparagus bundles on oiled baking sheet, seam-side down. Drizzle lightly with olive oil and season with a bit of salt and pepper.

Bake for 10 minutes. Switch to broil and cook an additional 2 minutes.

Remove prosciutto-wrapped asparagus from the oven and serve immediately. If desired, top with freshly grated Parmesan cheese.

Put the carrots on a tray and distribute butter over them. Roast for around 40 minutes, until soft.

For the cilantro lemon cream sauce, mix lemon juice, heavy cream (or yogurt), cream cheese, and chopped cilantro leaves. Drizzle sauce on carrots and garnish with roasted almond slices. Voilà !

Chop off ¼-inch from the end of the stems to remove any dry and darkened spots. Place the artichokes in a pot of water with a teaspoon of salt. Cover and bring to a rolling boil over medium-high heat, then lower the flame to medium. If your lid does not have a venting hole, place the lid at an angle to allow some steam to escape. Cook until one of the larger leaves on the top easily releases from the stem with a firm tug. That will be approximately 25 minutes after you achieve a rolling boil. Remove from the pot and drain.

Stand artichoke on the leaves with the stem up. Using a sharp knife, cut through the center of the stem and down through the leaves to make 2 equally sized halves. Remove the small, paper-thin leaves in the center and scrape out the chokes.

Lightly coat the cut side of the artichoke in flour. Just gently place it face down on the flour but do not press it down.

Heat a large nonstick skillet to medium-high heat. Add 1 tablespoon of the butter and the olive oil. When the butter has melted, place the artichokes dredged side down and cook until the flour has turned a nice golden brown, approximately 2 minutes. Place the artichokes browned side up in a large serving platter with raised sides.

Deglaze the pan with the chicken broth and wine, stirring to loosen all the little bits of browned flour. Add the garlic, lemon juice, capers, and remaining butter. Taste for seasoning. Add salt and fresh cracked pepper to taste, if necessary. Cook, stirring occasionally, until reduced to about 3/4 its original volume. The sauce will still be runny.

Pour the piccata sauce directly out of the pan equally over the artichokes in the serving platter. Be sure to scrape all the bits of garlic and capers out of the pan. Garnish with fresh parsley and serve.

Make the buttermilk coating. In a large mixing bowl, whisk flour, salt and pepper, and spices. Slowly add the buttermilk and water while whisking. Let this rest at room temperature while you chop the cauliflower into chunks just bigger than bite-size. I estimated mine to be about the size of two or three bites.

Dunk the cauliflower chunks into the buttermilk coating, moving them around to make sure each piece is enrobed completely. Shake a little of the coating off so that it isn’t too thick of a layer, then transfer the pieces to one of the baking sheets. Bake at 400ºF for 25–27 minutes, or until coating is light brown with a bit of crispy char around the edges. Remove from the oven, cool completely on the baking sheet, and raise the oven temperature to 425ºF.

While the cauliflower cools, prepare the sweet chili sauce. In a small bowl, whisk sambal oelek, honey, and apple cider vinegar. Slowly drizzle in sesame oil while whisking for another minute or two. Set aside.

Pour the BBQ sauce into another small bowl for dunking the cauliflower chunks.

Dunk each chunk of cauliflower into one of the two sauces, shake off a little sauce, and then transfer to the parchment-lined baking sheets, one for each of the sauce flavors. Bake at 425ºF for 12–15 minutes, or until cauliflower is tender when poked with a fork, then remove from the oven to cool slightly.

While the cauliflower bakes, prepare the blue cheese dip. In a small bowl, whisk yogurt, sour cream, mayo, and apple cider vinegar. Grate the garlic clove into the bowl and whisk again. Season with salt and pepper to taste, and then garnish with fresh thinly sliced chives. Serve with carrots and celery and cauliflower wings.

Store leftovers of the cauliflower wings in an airtight container in the fridge for up to one week, and leftovers of the blue cheese dip in an airtight container in the fridge for up to one month. Enjoy!

Wash and scrub the potatoes clean and then dry them thoroughly. Cut the ends off, then slice them in half crosswise. Place the flat portion on the cutting board and slice from top to bottom to form thick wedges. I kept mine about the size of my thumb, maybe a little bigger. The wider the wedges, the longer the roasting time—keep that in mind.

Spread the wedges on the baking sheet in one even layer and drizzle the olive oil over the top. Use your hands or a cooking brush to coat each wedge on all sides with oil. This is very important to ensure a soft, yet crispy and evenly cooked texture all around, and to ensure that the seasoning adheres to each wedge. Season with salt, pepper, and garlic powder and toss to combine.

Roast at 425ºF for 25–28 minutes, flipping the wedges halfway through. Rotate the pans at this point, as well – top to bottom and bottom to top, and front to back and back to front – since the back of the oven tends to stay hotter than the front.

Broil the wedges 5–6 minutes, or until lightly charred and crispy on the edges. Remove from the oven and cool. Chop the chives and sprinkle over the top.

While the wedges cool, make the aioli. Whisk mayo and lemon juice, and then grate in the garlic clove using a small mandoline or cheese grater and whisk again. Sprinkle fresh cracked black pepper and extra chopped chives on top.

Serve wedges with the aioli immediately. Leftover wedges will last in an airtight container for up to one week, and leftover aioli will last until dated on the mayo bottle. Enjoy!

To microwave:
Put 1/2 cup water into a microwavable bowl. Place 1 artichoke face down in bowl. Cover with plate. Microwave on high in 5-minute intervals until soft.

In an Instant Pot:
Place 1 cup of water in Instant Pot. Place artichokes facedown into steamer basket and place in Instant Pot. Steam for 10 minutes and then manually release the pressure.

For the butter dipping sauce, melt butter and combine with lemon juice and garlic salt.

Note: It doesn’t matter if you place the artichoke face down or face up. I like face down so water doesn’t collect inside the artichoke.

Add salt and fresh minced garlic. Saute until moisture is re-absorbed by the mushrooms.

Add white cooking wine and continue to saute until all the wine is gone. Taste and add garlic, salt, wine as needed. Continue sautéing until mushrooms start to get golden brown. Serve.