We've rounded up the best of #CeleneCuisine's recipes this year - from gorgeous roasted veggies & fresh salads to grilled fish. Get meal ideas & inspiration from what she brings to the table. Keep reading for a step-by-step to cooking some of our favourite dishes.

Roasted Eggplant with Tahini, Lemon & Parsley

I was inspired to make this dish after watching Yotam Ottolenghi on Masterclass. I love his cookbooks and restaurants. He takes everyday vegetables and elevates them to visual masterpieces, in my opinion! Eating mostly plant-based, I learned so much from watching him.

I learned that you need to treat your eggplants with a little TLC and it will be totally worth it! Salting them while raw is a thing! Draining out some of the moisture they hold so that they roast crispy & delicious.

Ingredients:
• 2 Large eggplants
• 1-2 tbsp Olive Oil
• 1/2 tsp Garlic
• Tahini
• 1 Lemon
• Parsley (chopped)
• Pink Salt to taste
• Pepper to taste
• Parchment Paper

Step One: Slice eggplants about 1/4 inch thick and place in wide bowl and add 2 big pinches of kosher salt or pink Himalayan salt. Mix up so each piece gets some salt. let sit for 20 min. You'll begin to see a lot of moisture at the bottom on the bowl. Once enough moisture has been drained, place pieces flat on parchment paper on a sheet pan.

Step Two: Add 1-2 tablespoons of olive oil, half a teaspoon of garlic powder or fresh garlic, pepper, and half a lemon squeezed. Mix up so each piece is coated, and then lay flat again on sheet, trying to give flat space to each piece. This affects how well it can roast and crisp up.

Step Three: Roast in oven for 20 minutes on 400 degrees (or whichever settings you generally roast veggies on. I generally roast quicker on higher heat but pay close attention to them, not leaving the kitchen). Turn over half way through. Take out and let cool.

Step Four: Once cool, add to platter and stack them in layers. Mix some tahini (my favorite is The Tahini Goddess) with lemon juice and a few drops of water. Stir well and drizzle over veggies. Add fresh pepper, and chopped parsley. Enjoy!

Roasted Sole With Cherry Tomatoes & Fresh Thyme

This is a super quick and easy dish, & you can swap out the herbs, type of fish, veggies or spices really. I change it up all the time. The one thing that makes this dish the best is the freshness of the fish. I've made it with frozen fish, but the fresher the better.

| Gluten Free | Serves 4 | Total Time: 25 minutes |
Opt for Organic Ingredients and Wild Caught Fish

Ingredients:
• Fresh sole (or you can choose snapper, tilapia, cod, turbot - any thin white fish - on the flakier side is best)
• 1 tbsp Olive Oil
• Garlic (fresh or powdered)
• 2 Lemon
• Thyme
• Cherry Tomatoes
• Pepper to taste
• Parchment Paper

Step One: Place fresh fish on parchment paper on a sheet pan (if you rinse or clean your fish, make sure its well dried). Squeeze a whole lemon all over, and add about half a teaspoon of garlic powder and pepper.

Step Two: lay thyme and a few cloves of garlic on top and beside fish. Add cherry tomatoes (which i gently squish so they take in more flavor while roasting.

Step Three: Add about a tablespoon of olive oil, another half a lemon and a touch more pepper. You can also add some chopped olives or any other veggies like mushrooms or asparagus.

Step Four: Roast for about 15 minutes on 375 degrees, watching carefully. Thin white fish cooks quickly. Take out and cool.

Step Five: Serve on a bed of fresh greens like watercress or arugula. Squeeze more lemon if desired. Enjoy!

Crunchy Cucumber Salad

I love a crunch! This salad is so fresh, juicy & crunchy. You can add more veggies to it as well. This is inspired by a version by @bonberi & also Yotam Ottolenghi's Masterclass.

Ingredients:
• 6-8 mini (Persian) cucumbers
• Black toasted sesame seeds (or a sea vegetable seasoning)
• Tamari sauce
• Sesame oil
Optional:
• Shredded roasted seaweed
• Shredded purple cabbage
• Kimchi

Step One: Lightly smash small cucumbers with a large spoon. It's ok if they break up a bit or don't look pretty. Smashing them helps them absorb more flavor. Chop coarsely, about an inch thick. Add to serving bowl.

Step Two: Add about a tablespoon of Tamari sauce a teaspoon of sesame oil, mix together. Add teaspoon of sesame seeds, and shredded seaweed. Mix again.

Step Three: Add kimchi or any other fresh veggie like shredded purple cabbage. Enjoy!

Check out other #CeleneCuisine recipes here & watch our 'Celene Cuisine' Highlight here on @geebeauty Instagram as Celene Gee walks you through some of her favourite recipes.

Don't forget to set the mood in the kitchen with our #CeleneCuisine Spotify Playlist here.

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