Tahini Oatmeal with Toasted Pine Nuts and Black Sesame Seeds

Serves 2

INGREDIENTS
- 1 cup of oats
- 1 tablespoon of tahini
- seeds from one cardamom pod
- 1-2 tablespoons of honey
- pinch of salt
- cinnamon

INSTRUCTIONS
1 - Bring 2 cups of water to a boil. Throw in your oatmeal with a pinch of salt and cardamom seeds. Cook for 10 minutes on low heat stirring occasionally.

2 - Remove from the heat and add one tablespoon of honey, grated cinnamon, and tahini. Taste and add more honey if need be. Serve with toasted pine nuts and black sesame seeds.

Slow-Roasted Pork Spare Ribs with Red Currant, Harissa & Honey Glaze

Serves 3-4

INGREDIENTS
Ribs
- 1 rack of pork spare ribs
- 2 tablespoons of harissa
- 2 tablespoons smoked Spanish paprika
- 1 tablespoon salt
- 5 garlic cloves, whole
- 2-3 inches of ginger, sliced in large chunks
- 1 tablespoon of soy sauce
- 1 tablespoon of apple cider vinegar
- 1.5 cups of water

Glaze
- 1/2 cup of fresh red currants
- 1 tablespoon of harissa
- 1/4 cup of honey
- 1/4 cup of water
- 3-5 peppercorns
- Salt to taste

INSTRUCTIONS
1 - Preheat the oven to 275º. Remove the membrane from the ribs using a paper towel. Season the ribs with harissa, paprika, and salt. Let rest in the refrigerator overnight or at least 2 hours in advance.

2 - In a saucepan, add the currants, harissa, honey, water, peppercorns, and salt. Whisk on medium-high heat until the sauce thickens. Taste for seasoning and strain to remove the currant seeds. Set aside.

3 - In a deep roasting pan, add tin foil to cover. Place the ribs in with water, soy sauce, garlic, ginger, vinegar, and cover with tin foil. Roast for a total of 3.5-4 hours until ribs are falling off the bone. Check every hour to make sure there is still liquid so the ribs don’t dry out. In the final 30 minutes, brush half of the currant glaze on the ribs and return to the oven uncovered. When the ribs are ready, brush with the remaining half of the glaze and return to the oven on broil for 2-5 minutes, watching carefully.

4 - Let the ribs cool and serve.

Steel-Cut Oats with Cardamom & Dates

Feeds 2 hungry people

INGREDIENTS
- Steel-cut oats, 1 cup
- Water, 3 cups
- honey, 2 tablespoons
- cardamom, 3-4 pods crushed
- cinnamon, 1 stick
- oat milk, 1 cup
- dates, 3-4 per bowl, chopped
- Salt, pinch

INSRUCTIONS
1 - Bring the water to a boil. Add the oats, salt, cardamom seeds and pods, cinnamon stick, honey, and turn down to a simmer. Stir frequently for about 20-30 minutes until creamy.

2 - Add the oat milk and stir for another minute. Taste for sweetness and add more honey if needed.

3 - Remove the cinnamon stick and cardamom pods. Serve with chopped dates, a splash of oat milk, and extra cinnamon.