Ingredients (Chicken Tikka):

4 skinless chicken thigh fillets
2 tbs olive oil
1/4 cup (60g) tikka masala sauce
1 bunch rainbow baby carrots, trimmed, thinly sliced lengthways (we used a mandoline)
2 tsp apple cider vinegar
1/2 red onion, thinly sliced
4 baby cucumbers (cukes), halved lengthways
1 avocado, cut into wedges
1/2 cup loosely packed coriander sprigs
1/2 cup loosely packed mint leaves
Thinly sliced green chili, lime wedges, lime pickle, Greek yogurt and nigella seeds, to serve

Ingredients (Carrot Crepes):

Preparation:

Preheat oven to 220°C. Grease a baking tray and line with foil. Top with a greased ovenproof wire rack.
Place chicken in a bowl. Rub with oil and tikka masala sauce. Place on prepared rack and place rack and tray on the top shelf of the oven. Roast for 22 minutes or until chicken is cooked through.
Meanwhile, place carrot, vinegar, and 1/2 tsp salt flakes in a bowl and toss to combine. Set aside to pickle slightly.
For the carrot crepes, place flour, milk, grated carrot, and 1/2 tsp salt in a food processor and whiz until smooth. Spray a non-stick 18cm frypan with oil. Add 1/4 cup (60ml) butter to the pan, swirling to coat. Cook for 90 seconds or until bubbles appear on the surface, then flip and cook for 1 minute or until set. Transfer to a plate and repeat with remaining oil and batter.
Thickly slice chicken and divide among serving plates. Add pickled carrot, onion, cucumber, avocado, herbs, chili, and lime. Serve with crepes, lime pickle, and yogurt sprinkled with nigella seeds.

Ingredients:

Preparation:

Preheat oven to 350°. Spread 1 cup of marinara over the bottom of a 9x13-inch baking dish. Using a spoon, hollow out eggplants, leaving about a 1/2-inch-thick border around the skin to create a boat; transfer to baking dish. Roughly chop scooped-out eggplant flesh.
In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in chopped eggplant and season with oregano, salt, and pepper. Cook, stirring often, until golden and tender, 3 to 4 minutes. Add garlic and cook until fragrant, 1 minute.
Transfer mixture to a bowl and add tomatoes, egg, 1 cup of mozzarella, and remaining 1/2 cup marinara. Mix until just combined, then scoop into eggplant boats. Top with remaining 1 cup mozzarella, Parmesan, and bread crumbs.
Bake until eggplants are tender and cheese is golden about 50 minutes.
Garnish with basil before serving.

2 cups onions, caramelized
3 cups butternut squash, 1/2-inch cubed (roughly 2 lbs)
1 tbsp olive oil
6 cups mozzarella cheese, shredded
2 cups black beans (optional)
8- 10" flour tortillas
4 tbsp vegetable oil
1 Avocado thinly sliced for serving
Cilantro for serving
Tomatillo Salsa Verde
Chipotle Crema: 1/2 c. Sour Cream, 1/3 c. Heavy Cream, 3 tbsp. Chipotle Hot Sauce

Preparation:

Preheat oven to 400°F.
While onions are caramelizing, peel and cube butternut squash into 1/2-inch pieces. Place it on a baking sheet, drizzle with olive oil, and a sprinkle of salt. Toss to coat, and roast until soft about 15 minutes.
To assemble quesadillas sprinkle ½ cup cheese on one half of each tortilla. Layer with 1/8th of the onions and 1/8th of the butternut squash. Sprinkle it with ¼ cup more cheese and fold it over. Repeat with the rest of the ingredients.
Heat ½ tablespoon of oil in a non-stick or cast-iron skillet over med-low heat. Gently lay prepared quesadillas into oil and cook until cheese is melted, flip to the other side and cook until the tortilla is golden brown on both sides. Replenish the oil and repeat with the remaining quesadillas.
To make the crema, mix all ingredients in a small bowl until smooth. Drizzle on top of quesadilla before serving. Serve with avocado and cilantro with salsa verde on the side.