How to Make It:

Place the pressed cookie crumbs into the oven and bake for 5 minutes.

Remove and allow to cool as you work on the remaining steps. (Leave the oven on!)Melt 2 oz. of chocolate and set to the side.

Mix cream cheese, sugar, and vanilla in a large bowl until blended well.

Add melted chocolate and mix well.

Add eggs, one at a time, mixing each well.

Pour over the Oreo cookie crust.

Bake in the oven for 25-30 minutes. Cool before spreading the strawberry preserves over the top. Melt remaining chocolate and drizzle over the cheesecake bars, then cool in the refrigerator for 4 hours before serving.

How to Make It:

Remove both ends of the sweet potato and peel. Cut into 1⁄2 inch

sticks.

Place the potato sticks into bowl and add the rest of the

ingredients. Toss until all sticks are covered.

Spray a baking sheet with non-stick cooking spray and arrange

sweet potato sticks in a single layer.

Bake for around 30 minutes, turning once, until desired crispness is

achieved

How to Make It:

baking tray with non-stick paper.

Mix the peanut butter, garlic, curry powder, a few drops of soy

sauce and lime juice in a bowl. Some peanut butters are thicker

than others, so add a dash of boiling water to get a coating

consistency if required.

Add the chicken and coat well. Arrange on the baking sheet,

spaced apart, and bake for around 8-10 minutes until cooked, but

still moist.

Serve warm with the cucumber fingers, and sweet chilli sauce.

Alternatively, allow to cool and the chicken will keep in the fridge

for up to 2 days.

How to Make It:

Cut each chicken breast into 4-5 even-sized strips.In a large bowl add the chicken pieces, lemon juice from one whole lemon, 4 minced garlic cloves, 1 teaspoon salt, pepper, and paprika, and 2 tablespoons olive oil.

Mix together well and set bowl aside while you prepare the veggies.Rinse beans, snip off the end with the hard nub/stem, and place them in another large bowl. The other end should have a dainty little tail that is soft and thin and doesn't need to be removed.Chop one large yellow onion and add to the beans.Rinse (and scrub if needed) the baby potatoes and add to the veggie bowl.Stir in one 15-ounce can of petite diced tomatoes, juice from half a lemon, oregano, parsley, 1 teaspoon of salt and pepper, and 2 tablespoons olive oil.

Pour the mixture onto a large baking sheet (you may want to line it with parchment paper or tin foil), add the chicken pieces (spaced evenly throughout the pan), some lemon slices, 4 thinly sliced garlic cloves, about a dozen pitted Kalamata olives, and roast at 450 degrees for 20 minutes.Pull the pan out from the oven but don't remove. Crumble 4 ounces of feta cheese and sprinkle onto the sheet pan and continue to cook for 5 more minutes, or until the chicken reads 165 degrees with a meat thermometer.

Serve while it's hot and garnish with chopped parsley.

How to Make It:

Layer each patty with a slice of pancetta on top and bottom. Press the pancetta into the patty.

Cut the onion and mozzarella into rounds.

Melt the butter and mix it with the tomato paste and anchovy paste.

Cut the ciabatta buns and brush the insides with tomato-butter.

CAREFULLY brush the grill with oil or use non-stick grill spray. Grill the patties and onions at the same time. Grill the patties for 3-5 minutes per side and the onions for 1-2 minutes per side.

Once you flip the burgers, lay the onion rounds over the top of each patty, followed by the mozzarella slices. The cheese will melt while the burgers finish cooking.

Place the buns on the open grill and toast for 1 minute.

Once the buns are toasted, slather them with pesto.

Layer arugula leaves, tomato slices and a patty on each bun. Top and serve!

Serves 4.