Pear Fennel Slaw

  • 3 Apples (cut into matchsticks)
  • 3 Pears (cut into matchsticks)
  • 1 Fennel head (cut into matchsticks)
  • 1 Onion (cut into matchsticks)
  • 2 tbsp Lemon juice
  • 2 tsp Dill (chopped fine)
  • 1/4 cup Oil of choice (olive recommended)
  • Salt & pepper to taste

In a large bowl, toss apples in lemon juice until well coated. Add all remaining ingredients and stir until well combined. Let rest for 20 minutes before serving.


Steamed Mustard Greens with Balinese Sambal


  • 1 bunch Mustard greens (lightly chopped)
  • 2 tbsp Shallots (minced)
  • 1 stalk Lemon grass (inner white part minced)
  • 1/4 tsp Lime zest
  • 1 tbsp Lime juice
  • 1 tbsp Coconut oil
  • 1 tsp soy sauce
  • Salt & pepper to taste

In a large bowl, combine shallots, lemon grass, lime zest, lime juice, coconut oil and soy sauce.

In a pot with a vegetable steamer, bring 1 inch of water to a boil. Steam mustard greens for 3 minutes or until wilted and tender. Transfer greens to a large bowl and toss in dressing. Season with salt as desired.