Broiled Cabbage
This very simple preparation will turn anyone into a cabbage lover. It’s buttery, sweet, and has an addictive quality. 

1 small or medium head of cabbage, sliced into thin wedges, keeping the core intact
2-4 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper
1 lemon, halved crosswise
2-3 Tablespoons roughly chopped delicate herbs (like flat leaf parsley, cilantro, chives, mint), optional
3-4 Tablespoons roughly chopped toasted nuts (like walnuts, pistachio nuts, almonds), optional
Pomegranate seeds, optional 

Turn the oven on to the high broil setting.

Place the cabbage on a rimmed baking sheet and use your hands to gently coat with the olive oil, salt and pepper. Nestle in the lemon halves cut side down.

Cook for 3-4 minutes on the top oven rack until the cabbage starts to turn brown in spots and remove from oven. Flip over with tongs or a spatula and return to the oven for another 2-3 minutes. The cabbage should turn more of a vibrant hue and golden-brown around the edges.

Remove from the oven and use a spatula to smoosh the juice out of the lemons, removing any seeds. Sprinkle with herbs, nuts, and pomegranate if you are using. Serve immediately or store in an airtight container in the fridge for up to 4 days.

Chocolate Sesame Cookies
Adapted from Sarah Britton, My New Roots
Makes 20 cookies

2 large eggs
2 teaspoons pure vanilla extract
1 cup tahini (or sunflower butter)
1⁄2 cup pure maple syrup
1 teaspoon baking soda
1⁄4 teaspoon fine sea salt
1⁄2 cup cocoa powder or cacao powder
1/3 cup dark chocolate chips or roughly chopped dark chocolate
1 cup sesame seeds (or sunflower seeds)

Preheat the oven to 325°F. Line two rimmed baking sheets with parchment paper.

In a small bowl, whisk together the eggs and vanilla. Add the tahini and mix thoroughly. Add the maple syrup, baking soda, and salt and fold together. Sift in the cocoa powder and stir to incorporate then fold in the chocolate.

Place the sesame seeds in a separate bowl. Wet your hands slightly with water. Spoon the dough into about 20 portions and roll each into a rough ball (the dough will be very wet, like a batter, but this is normal!).

Drop the dough balls into the bowl of seeds and roll to coat them in the seeds. Flatten the balls out slightly and place them on the prepared baking sheets about 2 inches / 5cm apart (they spread a lot!).

Bake the cookies for 10 to 13 minutes. Let them cool slightly before serving. Store the cookies in an airtight container at room temperature for up to 1 week.