Ingredients

• 4 salmon fillets (6 oz each), skin-on
• 4 tbsp unsalted butter
• 5 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• Salt and cracked black pepper
• Lemon slices to serve

Instructions

1. Pat salmon fillets completely dry. Season both sides generously with salt and pepper. Heat olive oil in a large cast-iron skillet over high heat until just smoking.
2. Place salmon skin-side down; press gently with a spatula. Sear 4 minutes without moving until skin is golden and crisp. Flip carefully; cook 2 more minutes. Remove to a plate.
3. Reduce heat to medium-low. Add butter; swirl until melted and foaming. Add garlic; cook 1 minute until fragrant. Add lemon juice and parsley; swirl once. Spoon garlic butter over salmon. Serve immediately with lemon slices.

Ingredients

• 2 cups dried black beans, soaked overnight
• 1 large onion, finely diced
• 6 garlic cloves, minced
• 2 bay leaves
• 1 tsp smoked paprika
• 1 tsp cumin
• 3 tbsp olive oil
• Salt and pepper to taste
• Zest of 1 orange; fresh cilantro to serve

Instructions

1. Drain soaked beans. Cover with fresh water (8 cups) in a large pot; add bay leaves. Bring to a boil, then simmer 40 minutes until beans are very tender.
2. Heat olive oil in a skillet; sauté onion 8 minutes until golden. Add garlic, paprika, and cumin; cook 2 minutes. Add to the beans. Remove bay leaves.
3. Using an immersion blender, partially blend the soup — leave some whole beans for texture. Season with salt and pepper. Serve in bowls with orange zest, fresh cilantro, and a drizzle of good olive oil. Pair with steamed white rice.

Ingredients

• 4 bone-in chicken thighs, skin-on
• 1 can (400ml) full-fat coconut milk
• 1 lemongrass stalk, bruised
• 1 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 3 garlic cloves, minced
• 2 tbsp coconut oil or lard
• Salt and pepper; fresh cilantro to serve

Instructions

1. Season chicken generously with salt, pepper, and turmeric. Heat coconut oil in a large deep skillet over medium-high heat. Sear chicken skin-side down 6 minutes until deeply golden. Flip; sear 3 more minutes. Remove and set aside.
2. Add garlic, ginger, and lemongrass to the same pan; cook 2 minutes until fragrant. Pour in coconut milk; scrape up browned bits. Return chicken to pan.
3. Cover and simmer on low heat 30–35 minutes, basting occasionally, until chicken is cooked through and sauce has thickened. Remove lemongrass. Serve over jasmine rice; garnish with fresh cilantro.

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 3 tbsp raw honey
• 1 tsp chipotle powder (or smoked paprika)
• 2 tbsp avocado oil or lard, melted
• 1 tsp garlic powder
• 1 tsp salt; 1/2 tsp black pepper
• Fresh thyme or parsley to garnish

Instructions

1. Preheat oven to 425°F (220°C). Whisk together honey, chipotle powder, avocado oil, garlic powder, salt, and pepper to create the glaze.
2. Toss sweet potato cubes with the glaze until evenly coated. Spread in a single layer on a large baking sheet lined with parchment — do not crowd.
3. Roast 35–40 minutes, flipping once at the halfway mark, until edges are deeply caramelized and tender inside. Garnish with fresh thyme. Serve warm.

Ingredients

• 2.5 lb (1.1 kg) beef chuck, cut into large chunks
• 1 can (14 oz) crushed tomatoes
• 2 bell peppers (red and green), sliced
• 1 large onion, diced
• 5 garlic cloves, minced
• 1 cup beef broth
• 2 tsp cumin; 1 tsp smoked paprika; 1 tsp oregano
• 2 tbsp lard or beef tallow
• Salt and cracked black pepper

Instructions

1. Season beef with salt, pepper, cumin, and paprika. Heat lard in a large Dutch oven over high heat. Sear beef in batches, 4 minutes per side until deeply browned. Remove and set aside.
2. Reduce heat to medium. Add onion; cook 8 minutes until softened. Add garlic, bell peppers, and oregano; cook 3 minutes. Pour in tomatoes and broth; scrape up all browned bits. Return beef to pot.
3. Cover and braise in a 325°F (165°C) oven for 2.5 hours until beef is fork-tender. Adjust seasoning. Serve over white rice with a squeeze of lime and fresh parsley.

Ingredients

• 2 ripe mangoes, peeled and diced
• 2 ripe avocados, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 small red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• Juice of 2 limes
• 3 tbsp olive oil
• 1 tsp cumin; 1/2 tsp chili flakes; salt to taste

Instructions

1. Whisk together lime juice, olive oil, cumin, chili flakes, and a pinch of salt in a small bowl to make the dressing.
2. In a large bowl, combine black beans and red onion. Pour half the dressing over; let marinate 5 minutes for the flavors to meld.
3. Gently fold in mango and avocado — be careful not to mash the avocado. Add cilantro. Drizzle remaining dressing over the top. Taste and adjust lime and salt. Serve immediately or chill up to 1 hour.