Servings: 4

Ingredients:

Salad

• 2 oranges,
• 1 and 1/2 tbsp olive oil
• salt
• 1/4 small red onion, thinly sliced
• 2 tbsp lemon juice
• 1/2 tbsp white balsamic vinegar, optional
• 8 cups (150g) salad greens
• 1 medium watermelon radish, thinly sliced and cut into half moons
• 3 tbsp toasted pine nuts
• a few fresh basil leaves, chopped
• 1 medium avocado, sliced
• freshly ground black pepper

Orange Vinaigrette

• 2 tbsp rice vinegar
• 3 tbsp orange juice
• 1/2 tbsp sesame oil
• 1 clove of garlic, minced
• 1/2 shallot, finely chopped
• 1 green onion, finely chopped
• 1/2 tsp salt
• 1 tsp sesame seeds, optional

Method: 

• Preheat oven to 425 degrees F (220 degrees F). Line a baking sheet with grease-proof paper.
• Slice the oranges very thinly (about 1/8-inch thick). Cut them in half again so that the orange slices look like half moons. 
• Toss the orange slices with olive oil and a small pinch of salt. Lay the orange slices in a single layer on the baking sheet, and bake for about 13-15 minutes. Make sure to rotate the baking sheet and flip the orange slices halfway to prevent them from burning too much. You want to be able to see some charring on the oranges.
• While the oranges are baking, toss the sliced red onion with lemon juice, balsamic vinegar, and a pinch of salt. Set aside.
• Prepare the vinaigrette by mixing all the ingredients together. Set aside.
• When the oranges are roasted, toss them with the salad greens, onions, radish, pine nuts, basil, and vinaigrette. Fold in the avocados. Top with some freshly ground pepper.
• Serve immediately.

Source: Healthy Nibbles by Lisa Lin

Servings: 4

Ingredients:

• 1 28-ounce can of San Marzano crushed tomatoes
• 2 cups sliced strawberries
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon raw sugar
• ¾ teaspoon coarse salt
• ½ teaspoon crushed red chili flake
• Pecorino romano cheese and freshly-ground black pepper, for garnish

Method:

• Stew together tomatoes and strawberries for about 30 minutes in a large pot on medium-low, until reduced a little, stirring occasionally.
• Stir in olive oil, sugar, salt, and chili flake.
• Using a food processor or immersion blender, puree the tomato-strawberry mixture. You can puree until smooth or leave the sauce slightly chunky. Set aside.
• Cook pasta according to the package. Drain and reserve a tablespoon of pasta water.
• Toss together the pasta and the sauce, adding the pasta water, if necessary to loosen up the sauce.
• Finish with fresh cracked pepper and pecorino cheese.

Source: Healthy Recipe Ecstacy

Servings: 6

Ingredients:

Panna Cotta

• 2 14-oz cans of coconut milk 400 mL each
• 3 tbsp sugar
• 1 tsp agar agar powder
• 1 vanilla bean

Raspberry Topping

• 1 cup raspberries fresh or frozen, 125 g
• 1 to 2 Tbsp sugar
• 1 tsp lemon juice 5 mL
• ½ cup water 120 mL

Method

• Boil: Add coconut milk and sugar to a medium saucepan and set over medium/high heat. Bring to a boil (or at least 185°F, 85°C), then whisk in agar agar. Continue boiling for 3 minutes, watching to ensure it doesn’t spill over.
• Vanilla: Cut the vanilla bean in half lengthwise, and use the back of your knife to scrape out the seeds. Add the seeds to the mixture, whisking well to combine.
• Cool: Pour mixture into 6 individual serving bowls or ramekins (you may choose to lightly grease them if you want to serve the panna cotta out of the bowls). Set in the fridge to cool until set, about 1 hour.
• Topping: Meanwhile, add raspberries, sugar, lemon, and water to a medium saucepan. Cook, uncovered, over medium heat for 10 to 15 minutes, until raspberries have broken down and the mixture has thickened some.
• Serve: Optionally invert the panna cotta onto plates or serve in the bowls/ramekins. Top with raspberry topping.

Source: Live Eat Learn