4 fresh recipes from Mandy's Salads to bring on spring

1. In a Dutch oven, warm the coconut oil over medium-low heat; cook onion, garlic and ginger, stirring occasionally, until onion is softened, about 5 minutes.
2. Stir in cumin and cayenne; season lightly with salt and pepper. Cook until the spices are fragrant, about 2 minutes.
3. Add the lentils and broth. Bring to a boil; reduce heat, cover and simmer until lentils are tender but not mushy, 25 to 30 minutes.
4. Stir in crushed tomatoes, maple syrup and lime juice.
5. Season to taste with salt, pepper and lime juice.
6. To serve, sprinkle each serving with cilantro. Soup can be refrigerated in an airtight container for up to 7 days or frozen for up to 6 months.

1. Fry eggs, if using. Toast bread until golden brown. While the bread is toasting, mash the avocado.
2. Evenly spread the cream cheese over toast; dollop avocado over top.
3. Add the egg(s). Season with salt and pepper.

Sundried Tomato Cream Cheese Method

1. To make the sundried tomato cream cheese: Soften the cream cheese at room temperature for 30 minutes.
2. In a blender, combine the cream cheese, sour cream, scallions, sundried tomatoes, basil leaves, salt and pepper. Start to blend ingredients; slowly drizzle olive oil into the blender until mixture becomes smooth.
3. Adjust seasoning to taste. Spread can be transferred to an airtight container and refrigerated for up to 3 weeks.

1. Combine all of the ingredients except for the filet mignon and dressing in a large stainless steel bowl.
2. Top with the dressing and, using tongs, toss until well combined.
3. Transfer to a serving bowl and arrange filet mignon slices over top or on the side.

Kewpie Dressing

1. In a blender, combine the karashi, mayonnaise, tamari, vinegar, mirin, sesame oil, sugar and garlic. Process on medium-high speed until smooth and well combined, 15 to 20 seconds. Stop the blender and scrape down the sides of the jar with a spatula as needed.
2. With the blender running on low speed, slowly drizzle in the avocado oil until the dressing is emulsified and thickened, about 30 seconds.
3. Add the salt and pepper, adjusting the seasoning to taste.
4. Transfer the dressing to an airtight container and refrigerate until ready to use. This dressing will keep, refrigerated, for up to 7 days.

1. Preheat oven to 400 F.
2. In a small, heavy-bottom saucepan set over medium-low heat, melt the chocolate and butter, whisking occasionally, until smooth. (Or, microwave chocolate and butter in a microwave-safe bowl, for one minute, stirring after 30 seconds.)
3. In a large bowl, whisk the eggs, egg yolks, sugar and salt vigorously until pale in colour. Whisk in the chocolate-butter mixture; whisk in flour until smooth.
4. Scoop about 2 Tbsp of the chocolate batter into each of the 8 prepared muffin cups. Spoon 1 Tbsp of peanut butter into the centre of each muffin cup, followed by another Tbsp of the chocolate batter. Using the back of the spoon or clean fingers, smooth chocolate over top to cover peanut butter completely.
5. Bake until puffed, about 14 to 16 minutes. Lightly press chocolate squares onto tops, if desired. Using a small offset spatula and a spoon, gently scoop out each mini cake onto serving platter or individual plates.
6. Dust tops with cinnamon and cocoa powder. Enjoy immediately for the full melty centre effect — but these are great cold, too. Let cool and refrigerate in an airtight container for up to 3 days.