Recipes

• In the Instant Pot: Put the wire rack on the bottom and pour in 1 cup water.
• In a four cup pyrex measuring cup (or any other heat proof glass bowl), add the water, steel-cut oats, vanilla, and frozen fruit. Give a light stir.
• Place the pyrex cup in the Instant Pot. Seal the lid, close the steam valve, and press the Porridge setting (adjust the time to 25 minutes if needed.)
• Now for the magic!! Set the delay start time. Walk away. Brush your teeth, grab your favorite blankie, cuddle up with a book and maybe a nice soothing ginger-turmeric latte. Get a great night's sleep!
• When you wake up tomorrow morning your breakfast will be waiting for you, even before you've brewed your morning tea or joe.
• Divide the oatmeal into two bowls. Garnish with one or all of the toppings. Put on a tray and gently wake your partner with breakfast in bed. If they want to assume you got up hours ago to make breakfast in bed, there is no requirement you correct them. Just say, "You're welcome!" and smile.

• Prep all the ingredients.
• Heat a medium skillet and add 1 TBSP water or olive oil. Sauté the onion until translucent and the onion begins to caramelize (turn toasty brown).
• Add the garlic and cook 30 seconds. Then add the mushrooms. Cook, stirring frequently until the mushrooms release their juices. Boil off the juices and allow the mushrooms to also brown a bit, sealing in their flavors.
• Finally, add the chopped asparagus.
• Serve with a drizzle of soy sauce.

In a small bowl:

• Pour in the olive oil. Add the garlic, basil leaves and vinegar. Stir to combine.
• Dice the tomatoes and add to the bowl.
• Dice the fresh mozzerella cheese and add salt and pepper to taste.
• Serve on slices of crusty French baguette.

• In a food processor, mixer, or spatula and medium bowl: strip the leaves off the thyme stalks, add the lemon zest, and mix the butter in until the mixture is evenly distributed.
• Invert a ziplock bag over a 4 oz (120 ml) ramekin. Press the center of the bag down so the bag forms a liner for the ramekin. Fill the ramekin with the butter mixture.
• Close the ziplock bag, squeezing out as much of the air as possible.
• Leaving the butter in the ramekin, place it in the freezer for 12 hours, until the butter is frozen. Remove the ramekin. Store the now frozen butter in the freezer.
• To use, remove the butter from the freezer. Unwrap the butter and replace it in the original ramekin to thaw. When thawed you may want to smooth the top or garnish with a small thyme sprig.

• Compound butter is easy to make with whatever equipment you have. A food processor, stand mixer or just a good old fashioned bowl and spoon all work well. Because we use vegan butter, it is not necessary to soften the butter first.
• Put the butter, basil, and garlic in your work bowl. Stir vigorously until the ingredients are well combined and evenly distributed.
• Lay out your sushi mat and cover it will plastic food wrap. Put half the butter on the mat just a little closer to you than in the center. Roll the plastic wrap over the butter and form a crease to enclose the butter. Then roll the sushi mat over until it meets the table. If you gently pull the mat back to yourself, the butter will "flow" in the plastic wrap and you can make a "log" of butter about the size of a nickel.
• Repeat for the remaining butter. Cover the butter logs with parchment paper and put in the freezer. When you want to use it, simply remove the logs from the refrigerator and cut into "coins." If sealed well, compound butters will stay in the freezer for several months. Once thawed, do not refreeze.

• Chiffonade the basil. Mince the garlic. Put both in a 16 oz (1/2 litre) oil or wine bottle.
• Add the 'cado oil to the bottle.
• Let the oil infuse for 24-48 hours.

• Heat a medium non-stick skillet. Add 'cado oil and sauté the sliced onion until the onions start to turn translucent.
• Add the mushrooms and sauté until they begin to weep. Continue cooking until the mushrooms dry out and begin to brown.
• Add the garlic, squash and zucchini and saute until the garlic is fragrant (about 30 seconds).
• Add the water, cover the skillet, and let the zucchini and squash steam until tender. Remove the cover and allow the excess water to steam off.
• When ready to serve, add the chopped mint and give it a 30-second stir. Put on the serving plates immediately.
• Garnish with lemon zest and a squeeze of fresh lemon juice. Sprinkle with a pinch of kosher salt, to taste.