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Cucumbers Cut the cucumbers into 1/8-inch-thick half moons and combine with remaining ingredients. Allow to marinate at least 1 hour.

Chutney In a food processor, combine 1/3 of the mango, the agave, and the sesame oil. In a large bowl, combine with remaining mango and ingredients except cilantro; dehydrate 3 hours. Let cool and stir in cilantro.

Assembly On individual plates or a serving tray, lay paratha flat, top with avocado, cucumbers, and then chutney. Garnish with paprika and cilantro leaves. Serves 4–6

Citrus Tart, Raspberry Leaf–infused Cherry Sauce, and Rosewater “Ice Cream”

I try to stay away from using the word “sexy” to describe food that I work with, mainly because it is now overused and I have been given plenty of teasing for my own overindulgence of it as a descriptor. Yet, it is the best way for me to explain this dish—sexy.

Sauce

1 cup fresh cherries, or thawed if frozen

3 tablespoons raw agave

1/4 teaspoon raspberry leaf extract

Water

Crust

1-1/2 cups shredded coconut

1-1/4 cup cashew flour

1/4 teaspoon salt

1/4 cup raw agave

1/4 cup coconut oil

Filling

1-1/2 cups cashews, soaked at least 1 hour

1/4 cup plus 2 tablespoons fresh lemon juice

1/4 cup plus 2 tablespoons raw agave

1/4 cup plus 2 tablespoons coconut oil, melted

1/4 cup water

1/2 teaspoon vanilla extract

1-1/2 tablespoons lime zest

2 tablespoons finely minced orange zest

1/4 teaspoon sea salt

1/4 vanilla bean, scraped

“Ice Cream”

1/2 cup cashews, soaked 1–2 hours

1 cup macadamia nuts, soaked 1–2 hours

1/4 cup coconut meat

3/4 cup raw agave

1 cup water

2 teaspoons vanilla extract

1 tablespoon rosewater extract

Pinch sea salt

1/2 cup coconut oil

Sauce Blend cherries, agave, and extract; add just enough water to thin to sauce consistency.

Crust Mix all ingredients together well by hand. Press into a plastic-lined 9-inch tart pan to desired thickness. Optional: dehydrate 24–48 hours. Chill crust in freezer for at least 15 minutes or until ready to fill.

Filling Blend all ingredients in a Vita-Mix until very smooth. Fill crusts and chill in freezer overnight. Remove pies from metal tart shells. Store in freezer.

“Ice Cream” Blend all ingredients in Vita-Mix until smooth. Pour into an ice cream maker and follow manufacturer’s instructions.

Assembly Pour a small pool of sauce on a plate—top with a slice of tart and place ice cream to one side. Serves 4–6

Heirloom Tomato Pavé and Preserved Lemon Dressing with Green Olives and Pine Nuts

I’ll never forget the day I returned from a two-week trip to Morocco, filled with ideas and taste memories. I could not wait to get into the kitchen at my original restaurant, Matthew’s, to experiment with what I had learned and with some of the ingredient combinations that I had been thinking about. It was this first Moroccan trip where I found my footing as a chef and began to learn how to “reinterpret” food in a way that it would remain grounded and focused but also take on its own originality. In Morocco, I had tasted an amazing lemon chicken with olives, preserved lemon, pine nuts, and saffron. My version of “lemon chicken” remained on my menu for many years, and though I haven’t had chicken or poultry in years, the memory is of the nutty, sweet-and-sour lemon flavor. I try to incorporate it into food whenever I can. This dish was a big success at my restaurant The Plant and is relatively easy to make as long as you have good, ripe, firm tomatoes.

Pavé

4 large golden, green, or red tomatoes, peeled and cored

Dressing

1/4 cup preserved lemons

2 tablespoons fresh lemon juice

1/4 cup almond oil

2 tablespoons raw agave nectar

3 tablespoons pitted green olives

Salt

Pepper

Water

Garnish

Pine nuts

1/4 cup julienned preserved lemon peel

Cilantro leaves

Pavé Slice tomatoes thinly lengthwise by running a sharp knife parallel to flat surface. Trim into squares.

Dressing Process all ingredients in a food processor. Add water to thin if necessary.

Assembly Brush a small amount of dressing