Add vegetable oil to a large pan or wok and heat to medium-high heat. Fry plantain for about 2–3 minutes or golden brown in colour.

Add 2 tablespoons cooking oil in the frying pan over low heat. Once oil is hot, scoop out 2 tablespoon of cauliflower mixture into the pan. Cook for 2 to 3 minutes over low heat. Flip, and repeat with remaining fritters.

Lay raw bacon out on a sheet pan. Place in the middle of the oven and turn oven on to 400ºF. Cook bacon until crisp, about 30 minutes (or until done to your liking). Remove from the oven and drain bacon on a plate lined with paper towels.

Notes:
• You can line your baking sheet with a wire rack, parchment paper, or foil. The parchment paper and foil will aid with cleanup and the wire rack will help you avoid draining on paper towels.
• Save the bacon grease in a glass jar with a lid. Using a sieve, strain the solid pieces from the bacon grease and store in the refrigerator.
• Store leftover bacon in an airtight container in the refrigerator for up to 1 week.
• To freeze cooked bacon, ook as much bacon as you like according to the above directions and let cool. Line a sheet pan with wax paper or parchment paper and place the bacon on the pan in a single layer. Continue with the paper and a layer of bacon up to 3 thick. Place in the freezer and freeze for 2 hours. Transfer the frozen bacon to a freezer bag or container and keep frozen for up to 3 months. To serve, microwave for 30 seconds and serve.
• I have a massive trick to keeping the bacon from popping grease all over your oven! If you are a conservationist, I’m sorry. I bought a shiny new oven and I did not want to mess it up with bacon grease like my old oven. So this is what I do now.
I place the bacon on the baking sheet and then I cover the bacon with parchment paper. I cook the bacon at 350ºF until it is crispy. This takes about 30–40 minutes at 350ºF. I’ve been doing this for over a month and my oven is still spotless!

Air fry at 400ºF for about 15 minutes and stir every 5 minutes until golden brown. Sprinkle dried sweet basil before serving.

In a bowl, add grated onions, beaten eggs, garlic, fresh thyme and mint. Mix lightly. Add zucchini, salt and pepper. Throw in the feta in big crumbles and mix as lightly as possible.

Add flour gradually, by the tablespoon. You might need to use less or more. The consistency needs to be barely thick but you should be able to form it into a loose ball.

Add some olive oil in a frying pan and bring it to medium-high heat—not too high because the fritters will burn. Take some of the mixture and make a little ball with your hands. Directly place it in the pan and fry for 1–2 minutes each side. You don’t have to press it down to flatten it, it will “fall” naturally down as it fries.

Adjust heat to medium at this point if you have to. Lift a bit of the fritter and check the color. It should be golden brown. Turn on the other side.

Tip: Zucchini fritters cook quickly so I don’t fry more than 4 or 5 at a time.

Sprinkle some salt straight on the bottom of a wide frying pan. The fire should be medium-high. Tuck snails in tightly and face down. Cook for 3 minutes.

Add 1 cup water and cook for 15–20 minutes. You’ll see a greenish-yellow foam forming on the top. Remove as much as you can with spoon.

Add olive oil and rosemary sprigs. Taste and adjust seasoning. Add remaining water to make them extra saucy, about 1/3 cup.

Cook for 5–6 more minutes. Towards the end, add vinegar and continue cooking for 2 minutes. The snails are done when they are chewy and juicy (but not too chewy).

Peel green plantains by cutting the ends off and slicing along the side of the plantain on each side of the plantain. With your fingers, peel plantain skin like you would a banana. After plantains are peeled, cut into 1-inch slices and place into a large bowl.

At this point, oil in the pan should be ready to fry. Place 1-inch sliced plantains in the pan and fry each side for about 3–4 minutes. They should be a golden color. Remove from pan and place in a separate bowl. Do not overcook them because you will be frying them once more.

You need to flatten the golden plantains, and a bamboo tostonera is perfect for this. If you do not have one, use a coffee cup or a similar flat object like a plate to smash them. Fry them once more while flattening for another 2–3 minutes each side or until crispy golden brown.

Remove from the frying pan and place onto a wire rack or a plate with paper towels to soak excess oil. After tostones have cooled down a bit, sprinkle salt over them to taste.

For an easy dipping sauce, mix mayo and ketchup with a sprinkle of garlic powder.

Bring to a boil and then reduce heat to low and cover. Simmer for 20 minutes or until broth has been fully absorbed and bulgur is tender. Allow to cool.

Heat ½ inch of canola oil in a large, heavy skillet over medium heat.

In a large mixing bowl, add all of the bulgur cake ingredients except salt and panko. Stir until everything is incorporated. You can microwave a small pinch for 10–15 seconds to taste for salt. Adjust as needed.

Gently shape 6 equally-sized cakes, then dredge in panko until coated. Transfer to a tray and prepare to fry the cakes.

Fry the cakes all at once in the hot oil, about 4–5 minutes per side or until golden brown. Transfer to a paper-lined tray. Allow the bottom to drain into the paper lining for about 1 minute, then immediately flip to the other side to prevent the bottom from becoming soggy.

Serve immediately or place in a keep-warm oven for a few minutes until ready to serve.

Note: The raw cakes can be a bit fragile. They will firm up nicely after cooking. To shape the raw cakes, apply more side pressure than top and bottom pressure, and use a spatula or fully support with your hand when turning the cakes in the panko.

Get out a large skillet and heat sesame oil over medium high heat. Add vegetable mixture and let it soften for a minute. Then add ground pork and break it up as it browns, stirring it thoroughly into the vegetables. While it browns, mix vinegar and corn starch together to make a slurry. It thickens the mixture. Once pork is done, pour in slurry and season mixture with a dash of soy sauce and salt. Give it a final good stir.

Set up a sheet tray and line it with parchment to hold the egg rolls once you form them. Then take a wrapper, place it on a clean surface with a corner facing you, and brush it around all of the edges with water. Scoop 2 teaspoons of the pork filling in the center. Take the corner farthest from you and bring it over the mixture. Continue to roll it tightly toward you while you bring in the sides. Place it on the tray and cover it with a wet cotton towel to keep it from drying out. Repeat this until you have 16 egg rolls.

Once you’ve formed all of the egg rolls and have them sitting under the wet towel, get a large skillet with deep sides and fill it with about 2 inches of canola oil. Heat over medium high heat and let it start to really shimmer and steam so that it is hot enough for frying. If you have a deep fry thermometer, you should keep the temperature at 350ºF.

Fry egg rolls in batches for 2–3 minutes on each side until golden brown and crisp. Let drain on a plate lined with paper towel as you cook them. Serve immediately with either duck sauce or soy sauce for dipping!