Preheat an oven to 350 degrees and line a rimmed baking sheet with parchment paper.

Toss the vegetables and garlic cloves together in a large bowl with the seasoning and oil.

Transfer the vegetables to the lined baking sheet and cover securely with aluminum foil. Roast for 45 minutes.

Carefully remove the foil and turn the vegetables to ensure even browning. Return to the oven, uncovered, and turn the heat up to 450 degrees. Let roast for 15 minutes or until browned.

Step 1

Preheat olive oil in a pan, add onions and cook until onions are translucent about 3 minutes. Add crushed red pepper and Harissa seasoning. Cook for a minute, turn off heat and let mixture cool down. Transfer to a blender along with apple cider vinegar and puree until smooth. Season with salt and pepper.

In a wok or skillet, heat oil. Add celery, green onion, and peppers. Cover and simmer for 5 minutes, stirring frequently.

Cover and cook for 5 minutes.

Stir in mung bean sprouts and mushrooms, and cook for another 5 minutes.

Serve over hot rice.

In a plastic bag or large mixing bowl, toss all ingredients together. Let marinate for 30 minutes or longer.

Stir fry or grill until vegetables are tender.

Melt butter in skillet over medium high heat. Add garlic, Worcestershire sauce, Cajun Seasoning, green onions, and stock. Stir while cooking 3 to 5 minutes or until the sauce has thickened slightly. Add the shrimp and cook, stirring until shrimp are pink and just cooked through, approximately two to three minutes more.

Serve immediately over cooked rice.

Preheat oven to 375 degrees.

Slice the potato bricks into 1/8 inch-thick slices, keeping the slices together.

Line a baking sheet with parchment paper, then fan the potato slices onto it. Top each potato stack with a clove of garlic, drizzle generously with oil and season with a sprinkle of five spice powder, salt and black pepper.

Bake for 30 to 40 minutes, until potatoes are brown on the edges and tender in the middle.

Garnish with thyme and serve immediately.

Preheat oven to 425 degrees.

On a high-rimmed baking sheet, spread carrots and drizzle olive oil and maple syrup over top, followed by rosemary, salt and pepper. Toss until carrots are well coated.

Cover stems of carrot with a sheet of foil to prevent burning, then roast carrots for 20 minutes, then remove from oven and drizzle balsamic vinegar over carrots. Toss until carrots are well coated, then cook for an additional 5 min

Do your best to ensure the carrots are relatively the same size for even cooking.

Place all chopped and diced fruits and vegetables in a bowl.

Place the lime zest in the mixture, and then add the lime juice. Mix in vinegar, oil, Tandoori Seasoning, orange juice and peppermint. Stir until combined. With a fork gently mash the fruit down a little.

Chill in the refrigerator for at least 1 hour.

Serve with tortilla chips, toasted bread, vegetables, or as a relish on top of baked or grilled chicken, pork or fish

In a small bowl, stir together water and simmer Sauce.

Set aside.

In a heavy skillet, heat oil over medium-high heat. Add chicken, sauté until Cooked through. Reduce heat to medium-low.

Gently stir in sauce; Cook until sauce begins to simmer, then remove from heat. Serve with basmati rice or naan.