Main Course

• Cook linguine according to package instructions.
• In a medium frying pan on medium heat, combine sundried tomatoes (with a bit of their oil) and garlic. Cook for a minute or two until fragrant.
• Add salt, paprika and milk to the saucepan. Let it come to a low simmer and add mozzarella cheese and crab to the saucepan.
• Use a whisk to melt the cheese into the sauce. Add peas and cook for another minute or two until the sauce has come together. It won't be very thick.
• Add cooked pasta to the frying pan and coat together with the sauce. Cook for a minute or two.
• Dish out the pasta onto a place. Top the pasta with a bit of parmesan cheese.
• Serve immediately
• Store for 3-4 days in the refrigerator.

• Combine yeast, sugar and warm water in a large mixing bowl. Let it sit for 5 minutes to active the yeast.
• Add flour, olive oil, and salt to the mixing bowl. Mix with a fork or wooden spoon until it has started to come together. Turn onto a floured flat surface and knead the dough for a couple of minutes until it becomes smooth and elastic.
• Place the dough back into the mixing bowl and cover with a clean kitchen towel. Let the dough rise for 45 min – 1 hour.
• Cut the dough in half and roll out the dough. You should have 2 flatbreads to work with. The dough should be rolled quite thin for flatbread.
• At this point you can add any toppings to the flatbread. It is recommended that you brush the flatbread with a bit of olive oil before adding your pizza sauce.
  
• Bake the flatbread at 450 degrees F for 7-12 minutes. The flatbread edges will be light-golden brown, and the cheese will start browning when it's ready to come out of the oven.
  

Flatbread Dough

• Combine yeast, sugar and warm water in a large mixing bowl. Let it sit for 5 minutes to active the yeast.
• Add flour, olive oil, and salt to the mixing bowl. Mix with a fork or wooden spoon until it has started to come together. Turn onto a floured flat surface and knead the dough for a couple of minutes until it becomes smooth and elastic.
• Place the dough back into the mixing bowl and cover with a clean kitchen towel. Let the dough rise for 45 min – 1 hour.

Flatbread Toppings

• Cut the dough in half and roll out the dough. You should have 2 flatbreads to work with.
• Add 2 tbsp of pesto to each of the doughs. Using the back of a spoon, spread the pesto to create a thin layer of pesto as the "pizza sauce".
• Add 8 slices of mozzarella around the dough. Do not overlap the cheese, it should have some space in between each of the cheese slices.
• Add the sundried tomatoes around the flatbreads. Put them on the pesto, not on the cheese slices.
  
• Bake the flatbread at 450 degrees F for 7-12 minutes. The flatbread edges will be light-golden brown, and the cheese will start browning when it's ready to come out of the oven.
• Remove the flatbread from the oven and place it on a wooden cutting board.
• Using a spoon, spoon the pesto onto the flatbread. While it's still warm, the pesto will melt into the pizza. This is a crucial step, and cannot be missed. Having the extra fresh pesto on the flatbread will make the pesto have more sauce, and will prevent it from being dry. Fresh pesto adds a ton of flavor to flatbread.
  
• Cut and serve immediately.
• Store in the refrigerator for up to 3 days.

• In a large frying pan, brown ground beef and Italian sausages. Break up the meat into smaller pieces as it cooks. Add onions and salute with 2 cloves of minced garlic.
• Drain excess oil off of the frying pan.
• Add tomato sauce to the meat mixture. Cut an onion in half, and add this to the sauce. The onion will release its flavors into the sauce, making it very tasty.
• Add Italian seasoning, salt and pepper, carrots, celery and mix into the sauce. Set the temperature to low and let simmer for 30 minutes.
• At the end of cooking the meat sauce in the last minute, add the strips of fresh basil to the sauce.
• Remove the meat sauce from the heat source and set aside.
• If you are using fresh spinach, cook it in a large frying pan over medium heat until it has wilted down. It should take about 10 minutes. Remove all water from the spinach by squishing it when it has cooled down. Use a paper towel around the spinach to draw out more water from the spinach. If you are thawing spinach from frozen, place it in the microwave for 30 second intervals until it has fully thawed. Remove the water from the spinach.
• In a medium bowl, combine ricotta, egg, 1/4 cup mozzarella cheese, 1/4 cup parmesan cheese, spinach, and 1 tsp Italian seasoning. Mix together until fully combined.
• In a 9 x 13 baking pan or casserole dish that has high sides, place meat sauce on the bottom of the pan until it's fully covered (about half of the meat sauce). Add lasagna noodles lengthwise to the baking pan. Make adjustments as needed by breaking apart the noodles to fully cover the meat sauce.
• Add the next layer on top of the meat sauce/lasagna noddle's by adding 1/2 of the ricotta mixture. Spread the ricotta mixture so it's one layer that goes right to the edges. Add another layer of lasagna noodles.
• Add the rest of the meat sauce on top of the last layer of lasagna noodles. Add another layer of lasagna noodles.
• Add the rest of the ricotta mixture and spread evenly. Add a layer of lasagna noodles.
• Add 3/4 cup mozzarella cheese and 1/2 cup parmesan cheese to the top of the lasagna. Fully cover the lasagna noodles in cheese. If you don't, the noodles will end up dry and you won't want to eat them.
• Bake at 350 degrees F for 35 minutes. Then, broil for 3-5 minutes to brown the cheese to your liking.
• Let the lasagna sit for 10 minutes before cutting into. It will be very hot, and needs to cool down before eating.
• Lasagna is good for up to 3 days in the refrigerator.

• Boil water for pasta and cooked pasta according to package directions. Drain pasta and run cold water on the pasta until it has cooled down. Leave it in the strainer.
• Make pesto (see recipe below). Use a large spoon to add the pesto to the pasta. Add 2 spoonful's and mix together. If you need more pesto, add it only a spoonful at a time until it's fully coated.
• Add red wine vinegar and truffle oil if desired. Mix together.
• Add feta to the pasta. Mix until fully combined.
• Prepare vegetables and add them to the pasta.
• Mix the pesto bow tie pasta salad until the vegetables are evenly distributed.
• Store in the fridge for up to 3 days.
  

• Place fresh basil leaves with stems removed in a food processor.
• Add walnuts to the basil leaves and blend until walnuts have been broken up into small pieces.
• Add finely grated parmesan cheese, minced garlic, salt and pepper to the food processor.
• Measure out olive oil. Stream olive oil into food processor and blend it until it's fully combined.
• Use a spatula to remove the pesto from the food processor.
• Your pesto is ready to use for your pasta recipe.

• Prepare your pizza dough. Let it rise and roll out your dough when you're ready to bake your pizza.
• Preheat the oven to 500 degrees F.
• Spread pizza sauce on your pizza dough using the back of a spoon. Spread the pizza sauce right to the edges of the pizza and add more pizza sauce if necessary.
• Place fresh mozzarella on the pizza in sections. Do not cover the whole pizza in fresh mozzarella. You don't need that much. Use 5-10 slices depending on how big your pizza is. You can refer to the pizza picture for reference of how much mozzarella you'll need for your pizza.
• Add strips of red pepper around the pizza.
• Take a piece of prosciutto and rip it into strips that are 1-2 cm thick. You can place them on the pizza and fold them once over itself. Place the prosciutto in this way all around the pizza.
• Bake the pizza for 10-13 minutes at 500 degrees F. The mozzarella will turn a little brown when it's finished baking. The crust should turn light brown it's finished.
• Remove the pizza from the oven and place on a wooden cutting board.
• Add strips of basil to the pizza.
• Drizzle 1 tbsp of balsamic vinegar onto the pizza.
• Serve.

• Sauté onions over medium heat with olive oil for a couple of minutes. Add butternut squash and ginger. Stir to coat the mixture.
• Add the red curry paste and yellow curry powder. Stir to coat all of the butternut squash. Cook for 2-3 minutes until fragrant.
• Add chicken broth, coconut milk and sugar to the mixture. Simmer the squash on medium heat until it's fully cooked throughout ~15-20 min. Pierce with a fork to check doneness.
• Finally, add the spinach and stir until it's wilted and combined in the sauce.
• Remove the curry from the heat source. Serve curry over freshly cooked rice. Top with cilantro and cashews.

• Add butter to medium heat frying pan. Saute carrots and broccoli for 3-4 min. Add onions and saute for 1-2 min. Add flour to pan to make a roux.
• Pour chicken broth into pan and cook vegetables until fork tender ~5 min.
• Slowly pour milk into pan and cook until gently simmering. 
• Add grated cheese and whisk until fully combined.
• Remove from heat and serve immediately.
• Store in fridge for up to 3 days.