Coconut Lime Tofu

Baked extra-firm tofu in coconut, ginger, garlic, and lime sauce, served with jasmine rice; oil and soy sauce are measured for each stage.

Baked extra-firm tofu in coconut, ginger, garlic, and lime sauce, served with jasmine rice; oil and soy sauce are measured for each stage.

Broccoli roasted in neutral oil and tossed with a warm miso, mirin, vinegar, and maple sauce, with the sauce oil listed separately.

Cookie dough layered around a cream cheese filling in a nine-inch square pan, cooled and refrigerated before cutting twelve bars.

A savory quick loaf with finely chopped drained dill pickles, buttermilk, and eggs, cooled before cutting into eight slices.

Lightly floured chicken breasts simmered in lemon and rosemary broth, served over roasted spaghetti squash with Parmesan.

Twelve blueberry muffins made with unfed sourdough discard and sour cream, baked in two temperature stages and cooled briefly.

Butter beans briefly marinated in lemon dressing, then gently tossed with vegetables, olives, and feta for four portions.

A four-pound boneless chuck roast cooked covered until shreddable, then finished uncovered for browned edges.

Saltine crackers covered in brown sugar toffee and chocolate, cooled and chilled before breaking into twelve portions.

Jumbo pasta shells filled with cooked beef and ricotta, baked under marinara and mozzarella, with a ten-minute rest.