YIELD: Serves 6 INGREDIENTS: 2 pounds eggplant Sea salt 2 tablespoons olive oil 2 tablespoons ghee 2 medium onions, sliced 1 teaspoon smoked paprika 1 teaspoon chili powder 1 3/4 teaspoons cardamom 1 teaspoon ground coriander 1/3 teaspoon freshly ground black pepper 1 tablespoon ground turmeric 4 large garlic cloves, peeled and slivered 1 -inch chunk of ginger, peeled and finely chopped 1 pound ripe Roma tomatoes, diced 1 can coconut milk Chopped cilantro, for garnish Greek y

YIELD: Serves 2 INGREDIENTS: Crab: 1/2 shallot, finely chopped 2 dashes hot sauce 2 tablespoons mayonnaise 1 teaspoon Dijon mustard 2 teaspoons lemon juice 1 tablespoon finely chopped chives Salt and pepper 8 ounces lump crabmeat Salad: 1 teaspoon Dijon mustard 1/2 shallot, finely chopped 2 teaspoons champagne or white wine vinegar 1 tablespoon chopped chives, more for garnish 1 tablespoon freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1/2 pound baby Yukon gold p

YIELD: Serves 6 INGREDIENTS: 2 tablespoons rice vinegar 1 1/2 tablespoon low-sodium tamari 1 tablespoon honey 3 cups shredded carrots (about 6 medium carrots) 1 1/2 cup shredded green cabbage 1 cup shredded red cabbage 3 kale leaves, stems and tough rib removed, very finely sliced 1 (8-ounce) package buckwheat soba noodles 1/4 cup toasted sesame seeds INSTRUCTIONS: In a large bowl, whisk together vinegar, tamari and honey. Add carrots, green cabbage, red cabbage and kale, and