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Recipes for Week of August 21, 2017

Cucumber, Tomato and Mozzarella Salad with Balsamic
Beet, Goat Cheese and Honey Tarts
Simply Delicious Green Beans
Kale-Stuffed, Cheese-Stuffed Quesadillas
Quesadillas with Yellow Squash & Kale
Valencia Orange Cake

**Quantities in all recipes can be modified for different number of servings

Cucumber, Tomato and Mozzarella Salad with Balsamic

Serves 4
2 tbsp balsamic vinegar
1 tbsp olive oil
3 mini (Persian) cucumbers, sliced
10-11 cherry tomatoes, sliced
4-5 Bocconcini (small balls of mozzarella cheese), sliced
Sea salt and freshly cracked pepper, to taste
Combine the balsamic vinegar and olive oil together; mix well. Combine the cucumbers, tomatoes, and mozzarella cheese together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Drizzle the top of the salad with the balsamic vinaigrette on top. Serve. Enjoy.


Beet, Goat Cheese and Honey Tarts

serves 4
2 beets
2 tablespoons olive oil
1 sheet puff pastry, thawed
1 egg + 1 teaspoon water, beaten
6 ounces goat cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons honey
fresh basil leaves for garnish

Preheat the oven to 425 degrees F. Slice the greens off the beets and scrub the outsides. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for 1 hour, or until tender enough to slice. Unwrap the beets and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off!
Using a mandolin or sharp knife, slice the beets into 1/4-inch slices.
Place the thawed puff pastry on a baking sheet. Brush it with the beaten egg wash. Take 4 ounces of the goat cheese and spread it evenly over the pastry. Add the sliced beets on top - however you'd like. Season with the salt and pepper and crumble the remaining goat cheese on top. Bake for 25 minutes or until the pastry is puffed and golden. Remove and drizzle the honey over top. Garnish with a few basil leaves. Serve immediately.


Simply Delicious Green Beans

Serves 4

1 lb. fresh, tender green beans
1-1/2 Tbs. best-quality extra-virgin olive oil
1/4 tsp. fleur de sel or other medium-grain sea salt; more to taste 

Bring a pot of water to boil over high heat. Rinse the beans and trim away their stems. Boil the beans just until tender, 4 to 5 min. for regular green beans, less for extra-thin filet beans. Drain well. Spread the beans on a platter or shallow serving dish. If there is still water clinging to them, let them dry briefly. While the beans are still hot, drizzle with the olive oil. Toss gently with your hands or two serving forks, turning the beans until they’re evenly coated with oil. Sprinkle with sea salt, toss, and serve warm.

If you like, add one or two of the following extras and toss while still warm:

a little creamy goat cheese
slivered sun-dried tomatoes
quartered cherry tomatoes
grated lemon or orange zest
sliced green onions
blanched corn kernels
quartered pitted olives
paper-thin slices of radish
shredded endive or radicchio
toasted pine nuts or almonds
fresh mint or chervil leaves


Kale-Stuffed, Cheese-Stuffed Quesadillas

Serves 4 to 6, as a snack

2 tablespoons oil or butter, divided
1 shallot, thinly sliced
1 jalapeño, seeds and white membranes removed, thinly sliced
¼ teaspoon red chile flakes
1 clove garlic, smashed, peeled, and roughly chopped
1 pound cooking greens, like kale,  ribs removed and roughly chopped
1 teaspoon salt
12 small corn tortillas
1 cup crumbled feta cheese
¼ pound grated cheddar cheese
Salsa, lime wedges, and/or guacamole, for serving (optional) 

Heat 1 tablespoon of butter in a large skillet. When hot, add the shallot, chile flakes, and garlic. Once the shallot is starting to soften and color, 3 to 5 minutes, add the washed greens, with water still clinging to their leaves. Season with salt and cook until very tender, 10 to 15 minutes, then set aside.
Heat the remaining tablespoon oil or butter in a skillet until shimmering/melted. Tilt the pan to distribute evenly across the surface. Add as many tortillas as will comfortably fit and cook on one side until they have softened, 2 to 3 minutes. Distribute cheese over the tortilla, then add a few tablespoons of the cooked greens to one side. Fold the tortilla in half with a spatula to cover the greens.
Cook until the tortilla begins to brown on one side, 2 to 3 minutes, and then flip onto the other side and cook until the tortilla browns on that side and the cheese is melted, about 2 to 3 minutes more. Repeat until you've used all of the tortillas.
Keep warm in a 250° F until all of the quesadillas have been made. Serve with salsa, lime wedges, and/or guacamole or avocado slices.


Quesadillas with Yellow Squash & Kale


2 teaspoons olive oil
1 medium sweet onion, sliced
1 bunch kale, curly or flat leaf, stems removed, washed and rough chopped
1 large (or 2 small) yellow crook neck squash, washed, seeded and thin sliced
½ teaspoon ground cumin (ground from toasted cumin seeds for best flavor)
Salt & Pepper, to taste
1 – 1½ cups grated cheddar cheese or vegan shredded “cheese”, divided for 4 servings
8 tortillas (corn or flour, whichever you prefer 


In a large skillet over medium high heat, cook onion in oil until tender, about 5 minutes.
Add squash; cook 2 minutes more.
Add kale, cooking until kale begins to wilt.
Remove pan from heat, sprinkle with cumin, salt and pepper, then set aside.
To assemble quesadillas, place 4 tortillas on a clean surface.
Sprinkle each with cheese, then a healthy portion of the cooked kale mixture.
Top with additional cheese, then another tortilla.
In the skillet used to cook the kale mixture, heat a small amount of oil over medium high heat.
Cook quesadillas a couple minutes on each side to toast tortillas and melt cheese, adding more oil to pan as needed.
Use a pizza cutter to slice each quesadilla into 4 wedges.
Serve immediately.


Valencia Orange Cake

I used a 9 inch spring-form pan for this recipe. Updated on 1/1/13: I found you can reduce the honey from 1 cup to 3/4 cup and still have a nice, sweet cake. If you prefer this cake a bit more honey saturated (as the photo shows), use 1 cup of honey.

2 organic Valencia oranges
4 eggs
3/4 cup of honey
2 cups of blanched almond flour
1 teaspoon of baking soda
1/2 teaspoon of salt 


Place two whole organic Valencia oranges in a pot with enough water to cover them. Add a tightly sealed lid. The oranges will float, but they should be mostly covered. Simmer them in the pot for about 1 1/2 to 2 hours. When you can easily glide a toothpick or fork through them, they are ready. You can add water to them while they are cooking, if necessary.
Cool the oranges for a few minutes, slice them into wedges and remove any pits or inedible parts (like the nub where the stem was).
Process the oranges until you have a smooth, orange paste without lumps.
Preheat the oven to 325 degrees F. (I bake using a convection oven setting, so I place the temperature at 300 degrees F).
To get a slightly lighter cake, separate the egg yolks and egg whites, and then whip the egg whites separately until stiff peaks form.
In a bowl, beat eggs (or egg yolks if separated) until well blended, and then beat in the honey and dry ingredients (baking soda, salt, and almond flour).
Fold in the almond flour and orange paste into the egg and honey mixture and blend well.
If you whipped the egg whites separately, here is where you want to fold the egg whites into the rest of the batter.
Use a spring form pan or a well buttered baking pan. Butter or oil the
bottom of the spring form pan. No need to butter the sides of the
spring form pan.
Pour the batter into the pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. Make sure to bake it thoroughly, especially in the center, or it may settle when it cools. Even if it settles, it still tastes wonderful.

Tomatoes with Buttermilk-Black Pepper Dressing

Serves 3

2-3 large, flavorful tomatoes, sliced thinly
3 tablespoons coarsely chopped pitted Kalamata olives
2 tablespoons thinly sliced or chopped red onion
2 tablespoons good-quality mayonnaise
2 tablespoons sour cream
2 tablespoons buttermilk
1 1/2 teaspoon champagne vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Sprigs of basil, for garnish 

Arrange the tomatoes on a platter, cutting the slices in half if you wish. Sprinkle with the olives and red onion.
In a medium-sized bowl, whisk together the mayonnaise, sour cream, buttermilk, vinegar, salt, and pepper. Spoon some of dressing over the tomatoes and garnish the platter with basil sprigs. Serve the remaining dressing on the side or save for another salad.

Grilled Heirloom Tomato and Pesto Pizzas

Serves 4

1 pound frozen whole-wheat or white pizza dough, thawed
All-purpose flour, for dusting
4 teaspoons extra-virgin olive oil
1/2 cup prepared basil pesto
1 pound mixed heirloom or other seasonal tomatoes, sliced very thinly
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
3/4 cups crumbled goat cheese 

Divide the pizza dough into 4 equal balls. Dust a work surface with flour and roll each ball out to a rough circle about 9 inches in diameter. Brush each side of the circles with olive oil and place on baking sheets.
Preheat a grill on medium heat.
Working with 1 piece of dough at a time, place it on the grill rack and cook, rotating the crust frequently with tongs to help it cook evenly, until darkly browned on the bottom and air bubbles form on top, 3-4 minutes.
Transfer browned-side up to the baking sheet and spread 2 tablespoons of the pesto on the browned side. Top with a few slices of tomato (don't cover the entire surface or the pizza will end up soggy), season the top with 1/8 teaspoon each of the salt and pepper, and dot with goat cheese.
Slide or lift the pizza back onto the grill, close the grill cover, and cook, rotating the pizza every now and then, until the bottom is deeply browned and the cheese begins to melt, about 3 minutes. Slide or lift the pizza back onto the baking sheet. Repeat with the remaining dough.

Maple Roasted Delicata Squash with Red Onions

Serves 8

3 medium Delicata squash (about 3 pounds), halved lengthwise, seeded, and cut into 1/4-inch thick slices
2 medium red onions, halved lengthwise and cut into 1/2-inch rings
5 garlic cloves, peeled and smashed
4 fresh thyme sprigs
1/2 teaspoon red-pepper flakes
3 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
Kosher salt
freshly ground black pepper 

Arrange the racks in the upper and lower rungs in the oven and preheat the oven to 425°F degrees. Place the squash, red onion, garlic, thyme, and red pepper flakes in a large bowl. Drizzle with olive oil and maple syrup, and sprinkle generously with salt and pepper; toss to coat.
Spread vegetables evenly onto two large, rimmed baking sheets. Bake the squash on the upper and lower racks of the oven, tossing, rotating, and switching the pan positions half way through cooking, until tender and browned, 25 to 30 minutes.
Taste and season again with more salt and pepper, if desired.

Super Simple Stuffed Delicata Squash

Serves 4-8 (1 or 2 halves per person)

4 delicata squash, sliced vertically and deseeded
1 lb. lean ground turkey or chicken
½ small onion, diced
2 garlic cloves, minced
1 ½ cup diced tomatoes, drained
1 teaspoon seasoning salt (use your favorite)
2 handfuls fresh spinach, chopped 


Preheat oven to 400 degrees F.
Brown meat in a large skillet over med-high heat. After meat has been cooking for about 2-3 minutes, add onion and garlic.
Meanwhile, you may want to pop the squash in the microwave for about 1 minute to soften the squash up a bit.
Once meat is almost fully cooked, add tomatoes, seasoning salt and spinach. Stir to combine and continue to cook until spinach is wilted. This should only take a couple of minutes.
Use a slotted (this will help drain excess liquid) spoon to spoon the turkey mixture into the squash halves. Fill them as full as possible. You may have extra turkey mixture, which makes a very tasty salad topping.
Bake stuffed squash at 400 degrees F. for 20 to 30 minutes, until tops are browned and squash is soft.

Stuffed Bell Peppers

Serves 4-6

6 bell peppers, any color
4 tablespoons olive oil, plus more for drizzling 
8 ounces lean ground beef 
Kosher salt and freshly ground black pepper
1 onion, finely diced 
2 cloves garlic, chopped
1 medium zucchini, finely diced 
4 Roma tomatoes, seeded and finely diced
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.

Quesadillas with Shrimp and Peppers

Serves 6


1 cup Mexican red sauce
12 large shrimp, peeled and deveined 
2 tablespoons olive oil 
1 large onion, chopped into chunks 
1 green bell pepper, chopped into chunks 
1 red bell pepper, chopped into chunks 
Butter, for cooking tortillas
6 flour tortillas
2 cups grated cheese (Monterey Jack is best) 
Sour cream, for serving
Fresh cilantro leaves, for serving
Lime wedges, for serving 

On a large plate, pour the red sauce over the shrimp and set aside.
Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.
Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.
In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.
Serve with sour cream, cilantro and lime wedges


Romaine and Pluot Salad

4 medium-large servings
2 heads romaine, rinsed and drained well (!), outer leaves removed
1 small bunch cilantro, washed, dried, chopped medium-fine
2 pluots, peeled and diced small
1/2 cup unsalted peanuts (can use sunflower seeds, brazil or hazelnuts)
*Optional, fresh torn basil
2 tbls Olive oil
Ground white pepper
Sea salt

Cut bottom off each head of romaine and make sure as much water has drained out as possible.
Starting at bottom, chop romaine in 1 inch chunks all the way to the top.
Place romaine in medium bowl.
Add pluot and lightly toss to blend.
[If you are adding basil, do so now and toss again.]
Drizzle olive oil over salad and toss again.
Add several dashes of white pepper and a loud whisper of sea salt to the salad and toss again.
Place servings of salad in individual bowls and top with 1-2 tbls nuts.

Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

Makes 4 servings

1/4 cup extra-virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika*
1 teaspoon ground cumin
1/2 teaspoon dried crushed red pepper
1/2 cup plain yogurt or Greek yogurt
4 chicken breast halves with bones
1 15-ounce can garbanzo beans (chickpeas), drained
1 12-ounce container cherry tomatoes
1 cup chopped fresh cilantro, divided 


Preheat oven to 450°. Mix first 5 ingredients in medium bowl. Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce. Place chicken on large rimmed baking sheet. Rub 2 tablespoons spiced oil mixture over chicken. Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat. Pour bean mixture around chicken. Sprinkle everything generously with salt and pepper.
Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.

Fingerling Potatoes and Rainbow Chard

Serves 8

¾ pound fingerling or new potatoes, sliced into 1/4-inch pieces
1 large bunch rainbow Swiss chard, stems and leaves separated
2 tablespoons olive oil
1 small red onion, chopped
½ cup low-sodium chicken broth
kosher salt and black pepper
2 tablespoons fresh lime juice
½ cup finely crumbled Cotija or Feta (2 ounces)


Place the potatoes and 1 inch of water in a microwave-safe dish, cover, and microwave on high until the potatoes are soft, 10 to 12 minutes. Drain and rinse with cold water to stop the cooking; set aside.
Meanwhile, chop the chard stems and thinly slice the leaves. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Add the chard stems and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes.
Add the chard leaves and broth and cook until the leaves are tender and the broth is almost evaporated, 4 to 6 minutes. Add the potatoes, ½ teaspoon salt, and ¼ teaspoon pepper and cook until just warmed through, 1 to 2 minutes more.
Stir in the lime juice and sprinkle with the Cotija.

Grilled Fingerling Potatoes with Lime and Cilantro

Serves 4
1 lb fingerling potatoes
2 teaspoons olive oil
Pinch salt
Freshly ground black pepper
1 lime, seated and juiced
1 large handful cilantro
Wash the potatoes and pat dry. Trim of any black bits or eyes. Cut each potato in half lengthwise and place in a bowl. Toss with the olive oil, salt and pepper. This can be done an hour ahead if desired, just make sure the potatoes are well coated in olive oil. When ready, heat a seasoned grill to medium heat and place the potatoes cut side down on the grill, cover. Grill for about 10-12 minutes; flipping partway through. Once soft and cooked through, remove to a bowl and immediately toss with lime juice, zest and cilantro. Taste and add seasoning if desired.

Chile Rellenos

Serves 4

4 poblano peppers
 1 teaspoon salt
 2 cups cotija cheese, divided
1 cup all-purpose flour
1/2 cup vegetable oil for frying
2 eggs, separated


Set oven rack about 6 inches from the heat source and preheat the oven's broiler.Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice water.Place poblano peppers on a baking sheet. Broil until skin bubbles and areas of burned skin appear. Dip peppers into boiling water for about 30 seconds, then place immediately into ice water. When peppers are chilled, remove skin. Slit peppers lengthwise and remove veins and seeds.Stuff each pepper with 1/4 the cotija cheese and secure pepper openings closed with toothpicks. Place flour into a shallow bowl and dip each pepper in the flour; set aside for coating to set.Heat vegetable oil in a large skillet over medium heat.Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should stand up. Gently whisk egg yolks into whites. Dip floured peppers into egg mixture to coat.Fry peppers in the hot oil until browned and the cheese has melted, flipping once, about 5 minutes per side.


Stuffed Poblano Peppers with Black Beans and Cheese

Serves 6

1 1/2 cups water
1 tablespoon plus 3/4 teaspoon kosher salt, plus more as needed
6 medium poblano peppers
1 cup cooked black beans
1 cup small-dice tomatoes (about 2 small tomatoes)
2/3 cup thinly sliced scallions (about 1/2 bunch), white and light green parts only
3/4 cup crumbled Cotija cheese (about 4 ounces)
3/4 cup sour cream
1/2 cup coarsely chopped fresh cilantro
1 teaspoon cumin seeds, toasted
1/2 teaspoon freshly ground black pepper, plus more as needed


Place the rice in a colander or a fine-mesh strainer and rinse under cold water until the water runs clear. Combine the rice, measured water, and 3/4 teaspoon of the salt in a medium saucepan and bring to a boil over high heat. Cover the pan and reduce the heat to low; cook until the water is completely absorbed, about 10 minutes (the rice will be slightly undercooked). Remove the lid and set the pan aside to let the rice cool. Meanwhile, prepare the peppers.
Use a paring knife to cut a wide circle around each stem (like when carving a jack-o’-lantern), so you end up with a cap that can be replaced once you’ve stuffed the peppers—be careful not to puncture or rip the peppers. Remove and discard any seeds and membranes from the cap and from the interior; set the peppers aside.
Place the beans in a large bowl. Using a potato masher or the back of a fork, lightly mash them (some whole beans should remain).
Add the tomatoes, scallions, Cotija, sour cream, cilantro, cumin, measured black pepper, and remaining tablespoon of salt and mix until evenly combined. Gently mix in the cooled rice. Taste the mixture and, if necessary, season with more salt and pepper. (Note that the filling should be quite salty to compensate for there being no salt on the peppers.)
Divide the rice mixture into 6 equal portions. Stuff each pepper with the filling, replace the caps, and press each cap into the filling. Pierce 2 toothpicks through each cap and out the sides of each pepper to secure them while in the oven; set aside until ready to cook. (If you’re stuffing the peppers more than 30 minutes before grilling, cover and refrigerate them for up to 4 hours. Let the peppers sit at room temperature at least 30 minutes before grilling so that they cook faster and more evenly.) 
Heat the oven to 425°F and arrange a rack in the middle. Place the stuffed peppers on their sides on a baking sheet (make sure the peppers aren’t touching each other). Bake until the peppers are softened and a little blistered and the filling is heated through, 25 to 30 minutes. Remove the toothpicks. If serving as a side dish, slice the peppers in half lengthwise.

Stuffed Poblano Peppers with Lime Crema

Serves 2 


8 Ounces Lean Ground Beef
½ Cup Long Grain White Rice
3 Cloves Garlic minced
1 Yellow Onion diced
2 Poblano Peppers
1 Lime Quartered
1/4 Cup Minced Cilantro
3 Tablespoons Dried Currants
3 Tablespoons Roasted Pepitas
2 Tablespoons Tomato Paste
2 Teaspoons Ground Cumin
¼ Cup Mexican Crema or sour cream


Preheat the oven to 500 degrees.
In a small pot, combine the rice, 1 cup of water and a big pinch of salt. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 14 to 16 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat. Fluff the cooked rice with a fork.
Place the poblano peppers on a sheet pan, drizzle with olive oil and season with salt and pepper. Roast in the oven 5 to 7 minutes, or until the skin is browned and blistered. Remove from the oven and set aside to cool, leaving the oven on. When cool enough to handle, make a lengthwise slit in each pepper and remove and discard the ribs and seeds.
While the peppers cool, in a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and onion. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Stir in the tomato paste and cumin. Cook, stirring frequently, 2 to 3 minutes, or until toasted and fragrant. Increase the heat to medium-high. Add the ground beef. Cook, breaking the meat apart with a spoon, until browned and cooked through. Stir in the currants, pepitas, cooked rice and ¼ cup of water. Cook, stirring occasionally, until well combined and heated through, 1-2 minutes; season with salt and pepper to taste.
Stuff each pepper with as much of the filling as possible (you may have extra filling). Bake 4 to 6 minutes, or until heated through. Remove from the oven.
While the peppers bake, in a small bowl, combine the Mexican crema, the juice of 2 lime wedges, half the cilantro and 1 tablespoon of water. Season with salt and pepper to taste.
Divide the finished poblano peppers and any remaining filling between 2 plates. Top with the lime-crema sauce. Garnish with the remaining cilantro and lime wedges.



Sauteed Shishito Peppers

Olive Oil
Shishito Peppers
Sea Salt


      Here's what you do. Heat a little olive oil in a wide sauté pan until it is good and hot but   not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10  to 15 minutes to cook a panful of peppers. When they're done, toss them with sea salt and  add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.
      You can probably do fancier, cheffy things with them, but they're terrific like this. For variety, I sometimes use a little toasted sesame oil instead of olive oil and finish them  with togarashi. If you have leftovers, an unlikely event in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.


Blistered Shishito Peppers with Browned Butter, Lemon and Parmesan

4 servings

 2 tablespoons unsalted butter
 8 ounces shishito peppers (about 6 cups)
 1 teaspoon freshly squeezed lemon juice
 1/2 cup finely grated Parmesan
 Kosher salt 

Preheat the broiler with an oven rack set about 4 inches from the heat source. Have a large mixing bowl ready. 
Melt the butter in a small saucepan over medium heat until light brown specks start to form and the butter starts to smell nutty, swirling the pan occasionally, about 5 minutes. Pour immediately into the mixing bowl, being sure to scrape the brown bits from the bottom of the pan. 
Spread the shishito peppers in a single layer on a baking sheet. Broil the peppers until lightly blistered and just starting to soften, shaking the baking sheet occasionally, 3 to 5 minutes. 
Transfer the hot peppers to the bowl with the browned butter. Lightly toss with the lemon juice, cheese and a sprinkle of salt. Serve immediately. 


Goat Cheese Stuffed Shishito Peppers

serves 2-4

1/2 package shishito peppers (approximately 4 ounces)
1 teaspoon sesame oil
4 ounces goat cheese, softened
1 teaspoon soy sauce
toasted sesame seeds (optional)
Heat the sesame oil in a saute pan over high heat. Saute the shishito peppers for 5 minutes, or until they are beginning to blister. Remove from heat.
Put the shishito peppers on a cutting board. Remove the tops and carefully slice them open on one side. Stuff the peppers with approximately one teaspoon goat cheese each.
Place the peppers in a roasting pan and broil for 2 minutes, or until the peppers begin to turn golden. Remove from heat and put on a plate or bowl. Drizzle with soy sauce and sesame seeds if desired


Honey Roasted Acorn Squash with Thyme

Yield: 2-4
1 acorn squash, sliced in half lengthwise, seeds removed
2 tbsp butter, softened, divided
Sea salt and freshly cracked black pepper, to taste
2 tbsp honey, divided
Fresh thyme leaves, to taste

Preheat the oven to 450 degrees. Line a baking sheet with tin foil then coat with a bit of cooking spray.
Slice the acorn squash in half lengthwise then scoop out the seeds from the center of each half. Place the squash on the prepared baking sheet. Rub a tablespoon of softened butter in each acorn half then season with sea salt and freshly cracked pepper, to taste. Drizzle honey over each acorn half then add a bit of fresh thyme leaves.
Place into the oven and bake 40-45 minutes or until the squash is fork tender. Serve immediately. Enjoy.


Acorn Squash with Kale and Sausage

modified from epicureous.com
Serves 4

2 medium acorn squash, halved down the middle, seeds removed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Olive oil cooking spray
3 teaspoons olive oil, divided
8 ounces hot Italian turkey sausage, casings removed or sausage of your choice
1 small onion diced
2 cloves garlic, finely chopped
4 cups tightly packed torn kale
1/3 cup reduced-sodium chicken broth
1/4 cup chopped walnuts (optional)
2 tablespoons grated fresh Parmesan
2 tablespoons panko breadcrumbs


Heat oven to 375°. Cut a thin slice off round side of each squash half to create a stable base. Sprinkle with salt and pepper; coat with cooking spray. Place squash flesh side down on a baking sheet lined with aluminum foil; bake until golden and tender, 30 minutes. Remove from oven; flip squash and set aside. Heat broiler. In a large nonstick skillet over medium heat, heat 1 teaspoon oil. Add sausage; cook, breaking into coarse pieces, until brown, 6 minutes; transfer to a bowl. To same skillet, add remaining 2 teaspoons oil and leek; cook until leek is soft, 3 minutes. Add garlic; cook, 30 seconds. Add kale and toss; add broth. Cover and cook until kale is tender, 5 minutes; stir in sausage. Divide kale-sausage filling among squash. In a bowl, combine walnuts, Parmesan and panko; sprinkle evenly over squash bowls and coat with cooking spray. Broil until panko is golden, 2 minutes.


Roasted Cherry Tomatoes with Garlic & Thyme



1 pint cherry tomatoes, halved
1 tbsp olive oil
4 cloves garlic, finely minced
4-6 springs of fresh thyme, leaves only
1/4 tsp each salt and pepper


Preheat oven to 375F and line a baking sheet with parchment paper.
In a medium sized bowl, toss tomatoes with olive oil, garlic, thyme and salt and pepper.
Pour onto baking sheet and roast for 30-35 minutes.


Salsa Verde

makes 2 ½ cups

3 unpeeled garlic cloves
1 pound fresh tomatillos, husked, rinsed
1 small onion, quartered through root end
3 to 6 serrano chiles or 2 to 4 jalapeño chiles
1/4 cup chopped fresh cilantro
1/2 teaspoon (or more) sugar
Coarse kosher salt
2 tablespoons olive oil
1 cup low-salt chicken broth
2 tablespoons (or more) fresh lime juice

Prepare barbecue (medium-high heat).You can also ues the broiler. Thread garlic onto skewer. Grill garlic, tomatillos, onion quarters, and chiles until dark brown spots form on all sides, about 9 minutes for onion, 6 minutes for tomatillos and chiles, and 4 minutes for garlic. Cool. Peel garlic. Trim core from onion. Scrape some of burnt skin off chiles; stem. Seed chiles for milder salsa, if desired. Coarsely chop onion, chiles, and garlic. Transfer tomatillos and all vegetables to blender. Add cilantro and 1/2 teaspoon sugar; puree until smooth. Season to taste with coarse salt.
Heat oil in heavy large saucepan over high heat. Carefully add tomatillo mixture (juices may splatter). Stir until slightly thickened, stirring often, about 2 minutes. Add broth and 2 tablespoons lime juice. Bring to boil; reduce heat to medium and simmer until mixture measures 2 1/2 cups, about 10 minutes. Season to taste with salt and more sugar and lime juice, if desired. DO AHEAD: Can be made 1 day ahead. Cool slightly, then cover and chill. 


Chicken Enchiladas with Roasted Tomatillo Chile Salsa

serves 8

1 lb tomatillo, husked
1 white onion, peeled, sliced, quartered
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1⁄2 cup cilantro, chopped
1⁄2 lime, juice of
2 tablespoons extra virgin olive oil
1⁄2 medium onion, diced
3 garlic cloves, chopped
1 1⁄2 teaspoons ground cumin
1⁄4 cup all-purpose flour
2 cups chicken stock, storebought
1⁄4 cup cilantro, chopped
1 (3 lb) rotisserie-cooked chicken, from the deli boned, meat shredded (about 3 pounds)
1 teaspoon salt
1 teaspoon fresh ground black pepper
10 large flour tortillas
1⁄2 lb monterey jack cheese, shredded
2 cups sour cream

Preheat oven to 400 degrees F.
For the salsa:.
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.


Roasted Tomatillos Chickpea Curry

Chef de Home
serves 4
Roasted Tomatillos Sauce
6 tomatillos
1 poblano pepper
1 Tbsp. olive oil
½ cup cilantro
1 tsp oregano
1 tsp salt
Chickpea Curry
6 Tbsp. coconut milk
2 cups chickpeas
1 Tbsp. curry powder
2 tsp. olive oil
Salt and pepper
1-2 limes, for serving
1 cup water
Click here to get the full recipe and instructions from Chef de Home.


Braised Celery

serves 4
Saute 1 sliced onion in a skillet with butter until golden. Add 1 chopped carrot, fresh oregano, salt and pepper; cook 2 minutes. Peel 1 bunch celery; cut into long pieces and add to the skillet with 1 cup chicken broth. Cover and simmer until just tender, 20 minutes; uncover and boil to thicken. Stir in more butter and chopped parsley.


Celery Risotto with Kale

serves 4-6

7 cups well seasoned chicken or vegetable stock
2 tablespoons extra virgin olive oil
½ cup minced onion
6 celery branches, preferably from the heart, diced (2 cups diced celery)
1 ½ cups Arborio rice
1 to 2 garlic cloves (to taste), minced
 Salt and freshly ground pepper to taste
½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 cup chopped kale
2 tablespoons chopped flat leaf parsley
1 tablespoon chopped chives
⅓ cup (1 1/2 ounces) freshly grated Parmesan cheese


Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Make sure that it is well seasoned.
Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion, celery and a pinch of salt, and cook gently until just about tender, 3 to 5 minutes. Do not brown.
Stir in the rice and the garlic and stir for a few minutes, just until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 to 15 minutes stir in the kale with the next addition of stock. When the rice is just tender all the way through but still chewy, usually about 25 minutes after you begin cooking, it is done. Taste now and adjust seasoning.
Add the parsley and chives, and another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.


Roasted Eggplant with Crispy Kale and Yogurt

serves 4
2 medium eggplants (about 1½ pounds total), quartered lengthwise, cut crosswise into 1-inch pieces
¼ cup vegetable oil
Kosher salt
1 teaspoon dried mango powder (amchoor; optional)
½ teaspoon ground cumin
6  kale leaves, ribs and stems removed, leaves coarsely torn
1 medium Persian cucumber
1 cup plain whole-milk Greek yogurt
1 teaspoon fresh lemon juice
1 garlic clove, finely grated
2 cups cherry tomatoes, halved
Olive oil (for drizzling)

Preheat oven to 450°. Toss eggplants with vegetable oil on a rimmed baking sheet; season with salt. Roast, tossing halfway through, until eggplants are charred in spots and tender, 20–25 minutes. Remove from oven, sprinkle with mango powder (if using) and cumin, and toss to coat.
Meanwhile, heat a dry large skillet, preferably cast iron, over medium-high. Add kale, arranging to fit in a single even layer (work in batches if needed), and cook, turning occasionally, until charred in spots and crisp, about 4 minutes.
Grate cucumber on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, and garlic; season with salt.
Toss tomatoes with a good pinch of salt and a drizzle of olive oil in a medium bowl. Spoon yogurt mixture onto a platter and layer eggplants, kale, and tomatoes on top. Drizzle with more olive oil.


Roasted Beet and Goat Cheese Crostini

serves 4-6


  • 1 large beet, scrubbed
  • 1 small glove garlic, minced fine
  • 2 tablespoons chopped parsley
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 4 ounces goat cheese, softened
  • 10 - 12 baguette slices, toasted


Preheat oven to 400 degrees.

Wrap beet in aluminum foil. Bake in preheated oven for 55 - 65 minutes or until a fork slides easily into the center. Remove from oven and allow to cool for several minutes

When cool enough to touch, use a paper towel to gently rub off the peel. Cool completely, about 10 minutes.

Once beet is cool, dice into small pieces. You should have about 1 cup.

Combine garlic, parsley, olive oil, vinegar, salt and roasted beets together in a bowl. Mix well. Allow to set at room temperature for 30 minutes.

To make a crostini, spread goat cheese on toasted baguette slice and spoon beet mixture on top. Repeat until all ingredients are used. Serve.



Marinade for Grilled Vegetables


This marinade is delicious and can be used to marinate zucchini, carrots, onions, and any other vegetables you choose to grill. Great for summer BBQs.


  • 23 cup olive oil
  • 13 cup balsamic vinegar
  • 14 cup minced onion
  • 1tablespoon chopped fresh basil
  • 1teaspoon minced garlic
  • 12 teaspoon kosher salt
  • 14 teaspoon fresh ground black pepper


  1. Combine all ingredients and mix well.
  2. Marinade cut vegetables for 3 to 4 hours and then grill or brush marinade onto vegetables as you grill.
  3. Yield 1 cup marinade.



Spinach and Zucchini Frittata

Serves: 2-4


  • 2 small zucchini, sliced thinly
  • 1 cup fresh spinach, roughly chopped or torn
  • 1 teaspoon minced garlic
  • 3 eggs
  • 3 egg whites
  • ¾ cup milk (I used 2%)
  • ¾ teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 teaspoon Montreal chicken seasoning
  • ½ cup shredded cheddar
  • extra virgin olive oil


  1. Preheat the oven to 350 degrees and spray a 9" pie plate with non-stick spray. Set aside.
  2. In a large skillet, over medium heat, add some olive oil and the minced garlic.
  3. Add in the sliced zucchini. Season with salt, pepper, and Montreal chicken seasoning. Stir frequently and let cook for about 5 minutes until tender.
  4. Meanwhile, in a large bowl, add the eggs, egg whites, milk, and seasonings and whisk to combine.
  5. Place the cooked zucchini into the bottom of the prepared pie plate. Sprinkle ¼ cup of cheese over the top.
  6. Pour the egg mixture on top of the zucchini. Tear/chop up the spinach and sprinkle it over the egg/zucchini. Sprinkle the remaining cheese over the top.
  7. Bake for 45 minutes or until the center no longer jiggles. Let it cool for approximately 10 minutes then slice and serve.



Grilled Skewered Cantaloupe

serves 4


  • 1 cantaloupe - peeled, seeded, and cubed
  • 1/4 cup butter
  • 1/2 cup honey


    1. Preheat grill for medium heat.
    2. Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture.
    3. Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.



Chocolate Chip Zucchini Cookies

Makes 8 dozen cookies


  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 2 eggs, beaten
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 small zucchini, grated (you want it to measure approximately 2 cups of grated zucchini)
  • 2 cups semi-sweet chocolate chips
  • 1 12-2 cups walnuts, chopped (optional)


  1. First you will want to preheat your oven to 350 degrees F.
  2. Spray cookie sheets with cooking spray or line with Parchment paper.
  3. Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.
  4. Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
  5. Stir in the zucchini.
  6. Fold in your walnuts (optional), and chocolate chips.
  7. Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
  8. Bake for 15 to 20 minutes, or until golden.
  9. Do not over-bake, or you will not enjoy your cookies.
  10. Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.
  11. This recipe makes a lot but is easily halved to make 4 dozen instead of 8!


Marinated Mozzarella, Cherry Tomato, and Basil Salad

Serves 4


1/4 cup extra virgin olive oil
1/4 cup freshly chopped basil
1 pound mozzarella (cherry-size mozzarella balls)
Kosher salt and freshly ground black pepper, to taste
1 pint cherry or grape tomatoes (about 2 cups)
3 tablespoons balsamic vinegar (regular, white, or golden)


Combine the oil and basil in a bowl. Add the mozzarella and season to taste with salt and pepper. Cover and let marinate for at least 30 minutes in the refrigerator.

Add tomatoes and vinegar to the mozzarella and toss to combine. Season to taste with more salt and pepper if desired, and serve immediately


Pan-Cooked Summer Squash With Tomatoes and Basil

Serves 4-6


  • 2 tablespoons extra virgin olive oil
  • 1 ½ pounds medium or small summer squash, thinly sliced or diced depending on what shape squash you use
  • 2 garlic cloves, minced
  • 1 pound ripe cherry tomatoes, grated on the large holes of a box grater, or peeled, seeded and diced
  • Salt
  • freshly ground pepper
  • 1 to 2 tablespoons chopped or slivered fresh basil (to taste)


  1. Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
  2. Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.


Sautéed Baby Squash with Basil and Feta

Serves 6


  • 1 tablespoon olive oil
  • 4 cups baby sunburst, crookneck or other summer squash, chopped
  • 2 cups sliced leek (about 2)
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons crumbled reduced-fat feta cheese
  • 2 tablespoons finely chopped fresh basil

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.


Sauteed Kale with Cherry Tomatoes, Garlic, and Parmesan

Serves 4


2 tsp of olive oil (I used garlic oil)
Dash of crushed red pepper flakes
2 cups of kale, chopped
Handful of cherry tomatoes
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
1-2 tbsp of water

Parmesan shavings, if desired


Heat the olive oil in a skillet over medium heat. Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes. Add the garlic and continue cooking, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Add 1-2 tablespoon of water to the skillet then cover with a lid; steam for 1-2 minutes. Remove the lid and taste; re-season if needed then sprinkle with shaved Parmesan if desired. Serve immediately. Enjoy.


Lemon-Basil Potatoes

Serves 4


  • 16 baby new potatoes, halved
  • 2 cups low-sodium chicken stock
  • 1/2 cup fresh lemon juice, plus 2 teaspoons
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1 teaspoon lemon zest
  • 1/4 cup chopped fresh basil leaves


Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.

Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.


Capellini with Tomatoes and Basil

Serves 6


  • Kosher salt
  • 1/2 cup good olive oil, plus extra for the pot
  • 2 tablespoons minced garlic (6 cloves)
  • 4 pints small cherry tomatoes or grape tomoatoes
  • 18 large basil leaves, julienned
  • 2 tablespoons chopped fresh curly parsley
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 3/4 pound dried capellini or angel hair pasta
  • 1 1/2 cups freshly grated Parmesan cheese
  • Extra chopped basil and grated Parmesan, for serving


Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.


Classic Strawberry Stuffed French Toast

Serves 8


Strawberry & Cream Cheese Filling

  • 8 oz cream cheese (1 pkg) softened
  • 1/4 cup sour cream
  • 3/4 cup powdered sugar plus more for topping
  • 1 tsp vanilla extract
  • 1 cup strawberries sliced
  • 1/4 cup granulated sugar

Vanilla Cinnamon French Toast

  • 1 loaf French bread cut into 1 inch slices
  • 3 eggs large
  • 1 and 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon ground


Strawberry & Cream Cheese Filling

  • Using a stand mixer (or a hand mixer + large bowl), add softened cream cheese, sour cream, powdered sugar, and vanilla. Beat on low until cream cheese has broken down, then mix on medium high until incorporated, about 2 minutes. Use a spatula to scrap around the sides and bottom, then beat again on medium for 30 seconds. Set filling aside.
  • For the strawberries, slice them as thin as you are able. If using frozen strawberries, use a paper towel to absorb any extra juice; wet strawberries will cause the French toast pieces slip and be hard to flip while cooking. When strawberries are sliced and ready, place them in a small bowl with 1/4 cup sugar. Gently toss strawberries until they are all coated in sugar.

Vanilla Cinnamon French Toast

  • In a small bowl with a flat bottom (or pro tip: use an aluminum pie tin), whisk together milk, eggs, vanilla, and cinnamon. Make sure cinnamon has fully mixed with the wet ingredients and is not just floating on top, still dry.

Putting it all Together

  • Spread a layer of cream cheese filling on one side of sliced French bread. Filling should be spread thin (not globbed on) but still thick enough to thoroughly cover bread.
  • Arrange strawberries in an even layer on top of the cream cheese spread, keeping a 1/4 inch gap around the sides of the bread
  • Spread another thin layer of cream cheese on a new slice of French bread, then gently press it to the other slice with the strawberries (like a sandwich).
  • Spray a skillet with cooking spray and warm over medium heat.
  • Dip the French toast into the egg and milk mixture, coating both the top and the bottom.
  • Drop the French toast in the skillet and cook each side until golden brown, about 2-4 minutes per side. To make flipping easier, use a thin spatula to scoop under the French toast and gently press your finger on top to secure it while the toast is flipped. Save time by cooking 2-3 sandwiches at once.
  • Serve immediately with powdered sugar and syrup.


Strawberry Mint Infused Water



  1. 1 liter of water
  2. 1/2 cup fresh strawberries
  3. 1/2 cup fresh mint


  1. Add 1 liter of cold water to a large pitcher.
  2. Wash strawberries thoroughly. Slice into halves and set aside.
  3. Pull mint leaves off the stem individually and set aside.
  4. Add both strawberries and mint leaves to water. Allow it to sit for 1 hour for flavors to develop.


Plum Salad with Greens and Feta Cheese

adapted from Probiotic and Prebiotic Recipes for Health
Serves 2



4 cups of salad greens

6 plums, depitted and cut into wedges

4 tablespoons pecan halves (or walnuts)

4 tablespoons of feta cheese


2 plums, depitted

2 tablespoons onion, chopped

3 tablespoons red balsamic vinegar

1 teaspoon garlic, minced

2 teaspoons olive oil

salt and pepper to taste


For the dressing, combine all ingredients in a food processor and puree.

For the salad, combine mixed greens and plum wedges in a serving bowl. Sprinkle pecan halves, feta cheese and dressing over the salad. Serve immediately.


Stuffed 8 Ball Zucchini | Zapallitos Rellenos

Makes 8 servings


4 medium zapallitos (8 ball zucchini)
1 Tbsp. vegetable oil
¾ c. chopped red pepper
¾ c. chopped onion
2 cloves garlic, minced
generous pinch of ají molido [substitute crushed red pepper flakes]
salt and freshly ground black pepper to taste
½ c. shredded parmesan cheese [reserve ¼ c. for topping]
1 Tbsp. chopped fresh parsley
1 egg, lightly beaten
2 Tbsp. plain breadcrumbs


In a large pot filled with salted water, boil the zapallitos until tender but still able to hold their shape, approximately 12-14 minutes. Transfer the zapallitos to a plate, and allow them to cool enough to handle. Once cooled, slice them in half horizontally and run a knife around the inside edge of each half, about ¼-inch from the skin, to loosen the pulp. Scoop out the pulp with a spoon, leaving the zapallito shells. Chop the pulp, drain the liquid, and reserve the pulp for later. Once hollowed out, place the shells upside-down on the plate to allow excess liquid to drain.

Heat the oil in a skillet over medium-high heat. Add the red pepper, onion and a pinch of salt to the skillet, and sauté until tender and lightly browned. Add the garlic and sauté for 1 minute or until fragrant, stirring frequently. Add the reserved zapallito pulp, and sauté 2-3 minutes. Remove from the heat, and season the mixture with ají molido, salt and pepper to taste. Allow the mixture to cool for a few minutes, and then add ¼ cup of cheese, parsley, egg and breadcrumbs. Mix thoroughly to combine.

Place the zapallito shells on a lightly greased baking sheet, and fill them evenly with the vegetable mixture. Top each stuffed zapallito with a sprinkle of the remaining ¼ cup of cheese.

Bake in an oven preheated to 400ºF for approximately 20-22 minutes, or until cheese is lightly browned. Serve immediately.


Spicy Parmesan  Beans and Kale

Adapted from foodnetwork.com
Serves 6


  • 3 tablespoons olive oil

  • 1 onion, sliced

  • 1 1/2 pounds yellow beans, trimmed and slice into 1-inch pieces

  • 2 teaspoons salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 cup white wine

  • 1/2 teaspoon red pepper flakes

  • 1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped

  • 2 tablespoons lemon juice (about 1/2 a lemon)

  • 3 tablespoons finely grated Parmesan


Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.


Quesadillas with Swiss Chard, Summer Squash & Black Beans



  • 2 tbsp extra virgin olive oil

  • 1 medium onion, chopped*

  • 2 large summer squash (any combination of yellow squash or zucchini)*

  • 4 cloves of garlic, minced*

  • 1 large bunch swiss chard, chopped (including stems)*

  • 1 15 oz can organic black beans, drained and rinsed

  • 8 oz cheddar cheese, grated

  • 4 oz feta cheese, crumbled

  • 6 large tortillas


  1. In a large cast-iron wok (or other large skillet), heat oil on medium high heat. Add onion and summer squash. Saute for 4 minutes or until they being to brown (stirring only occasionally). Add garlic, saute for another 2 minutes. Add swiss chard and black beans and saute for 4 minutes, or until swiss chard is tender.

  2. On a cutting board or large plate prep the quesadillas: sprinkle a little cheese on one tortilla, spoon about 1/2 cup of swiss chard mixture on top of cheese, spread evenly up to the edges of the tortilla (you may need to add more or less of the swiss chard mixture depending on the size of the tortilla – ideally you want about a 1/2 inch thick layer of swiss chard mixture on each tortilla), top with a little more cheese and another tortilla.

  3. Spray the frying pan with cooking spray. Add one prepared quesadilla, spray top with additional cooking spray. Cook until browned on one side and then flip and cook other side until crispy and brown. Repeat for remaining quesadillas.

  4. Top quesadillas with a dollop of sour cream.


Mint Chimichurri Recipe

Yield: Makes about 2/3 of a cup


  • 2 cloves garlic, chopped (about 2 teaspoons)

  • 1 cup fresh mint (spearmint) leaves, packed

  • 1 cup fresh Italian parsley leaves, packed

  • 2 Tbsp red wine vinegar

  • 1/2 teaspoon Kosher salt

  • 1/4 teaspoon red pepper flakes

  • 6 Tbsp olive oil


1 Place garlic in the bowl of a food processor and pulse several times until chopped. Add the mint and parsley leaves and pulse until finely chopped. (Alternatively chop everything finely by hand.) Remove to a medium bowl.

2 Add the vinegar, salt, and red pepper flakes to the mint parsley mixture and stir until the salt has dissolved. Stir in the olive oil.

Will keep for several days in the refrigerator. Perfect to serve with lamb or steak!



Zucchini Carrot Bread

makes 2 loaves


  • 3 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1 teaspoon grated nutmeg

  • 1 12 cups sugar

  • 3 eggs, beaten

  • 1 cup vegetable oil

  • 1 cup grated zucchini

  • 1 cup grated carrot

  • 1 cup chopped walnuts


  1. Preheat oven to 350 degrees F.

  2. Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.

  3. Add the sugar and blend.

  4. Mix the eggs with the oil and add that to the flour mixture, mix again.

  5. Mix the zucchini, carrots and walnuts, add and mix.

  6. Put this in 2 greased loaf pans and bake for approx 50 minutes or until done in the centre.


Spinach Salad with Orange Vinaigrette

serves  4-6


  • 6 slices prosciutto

  • 2 oranges, zested

  • 2 small oranges, juiced or 1 large orange, juiced

  • 2 tablespoons balsamic vinegar

  • 2 tablespoons honey

  • 1 clove garlic, peeled

  • 3/4 teaspoon salt

  • 3/4 teaspoon freshly ground black pepper

  • 3/4 cup extra-virgin olive oil

  • 10 to 12 ounces pre-washed spinach


Preheat the oven to 350 degrees F.

Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.

In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.

To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.


Spinach and Zucchini Lasagna

serves 9

This Spinach and Zucchini Lasagna is vegetarian, low carb and gluten-free. It is made with tomato sauce, skinny ricotta and mozzarella and zucchini noodles.


  • 1 tbsp extra-virgin olive oil

  • half onion, finely chopped

  • 4 garlic cloves, crushed

  • 2 tbsps tomato paste

  • 1 28 oz. can crushed tomatoes with the juice or 1 ¾ pound of fresh tomatoes, peeled, seeded and diced

  • Salt and ground fresh black pepper to taste

  • 1 tbsp chopped fresh basil

  • 3 cups spinach

  • 15 oz part-skim ricotta

  • 1 large egg

  • 1/4 cup freshly grated Parmesan cheese

  • 4 medium zucchini, sliced 1/8″ thick

  • 16 oz part-skim mozzarella cheese, shredded

  • 1/2 tsp parsley, chopped


  1. In a saucepan, heat olive oil over medium heat.

  2. Add onions and cook 4-5 minutes until they are soft and golden.

  3. Add garlic and sauté, being careful not to burn.

  4. Add tomato paste and stir well. Add crushed tomatoes, including the juice in case you are using tomato cans.

  5. Add salt and ground fresh black pepper.

  6. Cover and bring to a low simmer for 25-30 minutes.

  7. Finally remove from the heat and add fresh basil, spinach and stir well.

  8. Adjust the seasoning if you think it is necessary.

  9. Preheat oven to 375°.

  10. Arrange the zucchini slices in a single layer on a baking sheet and coat it with cooking oil spray. Broil for 5-8 minutes. Remove from the oven. Wait about 5 minutes to remove any excess moisture with paper towels if you think it’s necessary. (This part is very important to avoid the lasagna to become soupy.)

  11. In a medium bowl mix ricotta cheese, parmesan cheese and an egg. Stir well.

  12. In a 9×12 casserole spread some tomato sauce on the bottom.

  13. Layer 5 or 6 zucchini slices to cover.

  14. Place some of the ricotta cheese mixture and top with the mozzarella cheese. Repeat the layers until all your ingredients are all used up.

  15. Top with sauce and mozzarella.

  16. Bake 30 minutes covered and 10 minutes uncovered.

  17. Let stand about 10 minutes before serving. Garnish with parley.


Roasted Green Beans with Beets, Feta, and Walnuts

serves 8


  • 2 pounds fresh green beans, trimmed

  • 1 pound fresh beets, trimmed, peeled, and cut into thin wedges

  • ½ cup sliced shallots (4 medium)

  • ¼ cup olive oil

  • ½ teaspoon salt

  • ½ teaspoon freshly ground black pepper

  • ½ cup broken walnuts

  • ½ cup crumbled feta cheese (2 ounces)


  1. Preheat oven to 425 degrees F. In a large roasting pan combine green beans, beets, and shallots. Drizzle with oil and sprinkle with salt and pepper; toss to coat.

  2. Roast, uncovered, for 45 to 50 minutes or until beans and beets are tender, stirring once or twice and adding walnuts during the last 10 to 15 minutes of roasting.

  3. To serve, transfer roasted vegetables to a serving platter. Sprinkle with cheese.


Baked Parmesan Zucchini

serves 4


  • 4 zucchini, quartered lengthwise

  • 1/2 cup freshly grated Parmesan

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon dried oregano

  • 1/2 teaspoon dried basil

  • 1/4 teaspoon garlic powder

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons olive oil

  • 2 tablespoon chopped fresh parsley leaves


  1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.

  2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

  3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.

  4. Serve immediately, garnished with parsley, if desired.


Grilled Cabbage with Bacon

serves 4


  • ½ small shallot, chopped

  • 1 tablespoon red wine vinegar

  • 2 teaspoons Dijon mustard

  • 1 teaspoon honey

  • 6 slices bacon, cooked, 1 tablespoon fat reserved

  • ¼ cup olive oil, plus more

  • Kosher salt and freshly ground black pepper

  • 1 head green cabbage, cut into quarters

  • Croutons (for serving)


Whisk together shallot, vinegar, mustard, and honey; gradually whisk in bacon fat and ¼ cup oil. Crumble in bacon; season with salt and pepper and set aside.

Drizzle cabbage with oil; season with salt and pepper. Grill over medium heat, turning occasionally, until tender and lightly charred, 15–18 minutes. Serve topped with vinaigrette and croutons.


Lemon-Blueberry Bread

Serves 8


  • 5 tablespoons unsalted butter, melted, plus more for greasing the pan

  • 1 cup fresh blueberries

  • 1 1/2 cups plus 2 tablespoons all-purpose flour

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 lemon, zested and juiced (about 3 tablespoons of each)

  • 1 teaspoon baking powder

  • Kosher salt

  • 1/2 cup milk

  • 1/2 cup chopped pecans


  • 1 lemon, juiced

  • 1/4 confectioners' sugar


Preheat the oven to 350 degrees F. Grease a 4-by-8-by-2-inch loaf pan.

Toss the blueberries in 2 tablespoons of the flour in a medium bowl and set aside.

Beat together the butter, granulated sugar, eggs, lemon zest and lemon juice in the bowl of an electric mixer. Sift together the baking powder, 1 teaspoon salt and remaining 1 1/2 cups flour in a medium bowl. Add the flour mixture and milk to the butter mixture in alternating batches, beginning and ending with the flour. Fold in the pecans and blueberries. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 10 minutes. Cool for 10 minutes in the pan, then turn out onto a wire rack.

For the glaze: Stir together 2 tablespoons lemon juice with the confectioners' sugar in a small bowl until completely smooth. Reserve the remaining lemon juice for another use. Drizzle the glaze over the top of the loaf while it is still warm, allowing it to drip down the sides. Serve the loaf warm or at room temperature.


Tender Green Salad with Strawberries, Cucumber, Pistachio and Basil

serves 4


  • 2 tablespoons walnut oil or extra-virgin olive oil

  • 2 teaspoons white wine vinegar

  • 1 teaspoon honey

  • 1/4 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 5 cups, lightly packed lettuce

  • 6 large or 12 small hulled strawberries, quartered if large, halved if small

  • 1/2 cucumber, cut into thin half-moons

  • 2 tablespoons shelled, unsalted pistachios, toasted and coarsely chopped (see NOTE)

  • 4 large or 8 medium fresh basil leaves, torn


Whisk together the oil, vinegar, honey, salt and pepper in a medium bowl to form a dressing.

Place the lettuce in a large bowl. Drizzle in about half of the dressing, and toss to coat.

Divide the dressed lettuce among individual salad plates. Arrange the strawberries and cucumber slices on top, then drizzle with the remaining dressing.

Top each portion with 1/2 tablespoon of pistachios and some basil.

NOTE: Toast the pistachios in a small, dry skillet over medium-low heat for a few minutes, until fragrant and lightly browned. Cool completely before using.


Roasted Summer Squash, Potato and Burrata Salad

Adapted from washingtonpost.com
Serves 4


  • 8 ounces burrata cheese (may substitute fresh mozzarella)

  • 2 or 3 medium summer squash (11 to 14 ounces total)

  • 1 pound small potatoes

  • 3 tablespoons extra-virgin olive oil

  • 1/2 teaspoon kosher salt, plus more as needed

  • 1/2 teaspoon freshly ground black pepper, plus more as needed

  • 1/4 cup pine nuts

  • About 12 ounces mixed greens

  • 1/4 cup packed basil leaves

  • 2 tablespoons sherry vinegar (may substitute red wine vinegar)


Preheat the oven to 400 degrees. Let the burrata come to room temperature.

Meanwhile, trim the summer squash, then cut crosswise into 1 1/2-inch-long rounds or half-cylinders. Cut the potatoes into halves or quarters, depending on their size.

Place the vegetables on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil and season with the salt and pepper, tossing to coat and making sure the cut sides are facing down. Roast for 20 to 25 minutes, until tender. When you turn the squash pieces and potatoes over, they should be nicely browned on the cut sides.

While they’re in the oven, toast the pine nuts in a small, dry skillet over medium-low heat for a few minutes, shaking it to avoid scorching, until they are fragrant and golden brown. Let cool.

Arrange the greens on a platter. Tear the basil leaves, letting them fall on the greens. Season lightly with salt and pepper. Add the roasted squash and potatoes and toasted pine nuts. Cut or tear the burrata, arranging dollops of the cheese around the platter.

Drizzle the salad with the vinegar and the remaining tablespoon of oil. Serve right away.


Lemon Basil Potatoes

Adapted from foodnetwork.com
Serves 4


  • 16 baby new potatoes, halved

  • 2 cups low-sodium chicken stock

  • 1/2 cup fresh lemon juice, plus 2 teaspoons

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon kosher salt, plus extra for seasoning

  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning

  • 1 teaspoon lemon zest

  • 1/4 cup chopped fresh lemon basil leaves


Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.

Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the lemon basil. Toss well and garnish with the remaining chopped lemon basil.


Sautéed Summer Squash with Basil and Feta

Adapted from myrecipes.com
Serves 6


  • 1 tablespoon olive oil

  • 4 cups summer squash, chopped (about 18 ounces)

  • 2 cups sliced leek or mild onion

  • 1/2 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 3 tablespoons crumbled reduced-fat feta cheese

  • 2 tablespoons finely chopped fresh basil

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat; heat 20 seconds. Add squash and leek or onion to pan; sauté 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Transfer squash mixture to a serving platter. Sprinkle with cheese and basil.


Grilled Chicken with Lemon Basil Pasta

Adapted from thepioneerwoman.com
Serves 8


  • 4 whole Grilled Chicken Breasts, Sliced***

  • 1 pound Penne Pasta, Cooked Until Al Dente

  • 1/2 stick Butter

  • 3 whole Lemons, Juiced

  • 3/4 cups Heavy Cream

  • 1/4 cup Half-and-half

  • 1-1/2 cup Grated Parmesan Cheese (or Romano)

  • Salt and Freshly Ground Black Pepper, To Taste

  • 20 whole Lemon Basil Leaves, Chopped


Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl. Sprinkle lemon basil all over the top, then add sliced chicken breasts. Serve immediately!

*** Pound some chicken breasts until they are uniform thickness, then marinate them for about 24 hours in the following concoction:

Olive oil
Juice of four lemons
A tiny bit of honey
A dash of salt

Grill ’em up, set ’em aside and kept ’em warm.

Shredded Kale and Pluot Salad

serves 6


Bottom of Form

  • 1 lb. kale, sliced very thinly or shredded

  • 2 tbsp. olive oil

  • 1.5 tbsp. lemon juice

  • 1 tbsp. honey

  • 1 tbsp. Dijon mustard

  • Salt and pepper

  • 2 pluots, sliced thinly (or apples, pears, persimmons, etc.)

  • 1/4 cup dried cranberries (or cherries)

  • 2 tbsp. pine nuts


  1. Whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper. Add to kale and massage the kale with your fingers until it begins to soften. This takes about 3 minutes.

  2. Add the remaining ingredients and toss together.


Roasted Mexican Zucchini

Serves: 3-4

A low-carb side to any Mexican dish- a great alternative to rice and beans! Easy to make and and jam-packed with flavor similar to Mexican street corn.


  • 3-4 medium zucchini, diced

  • 2 tablespoons olive oil

  • ½ teaspoon chili powder

  • ½ teaspoon garlic powder

  • ⅛ teaspoon cayenne pepper

  • salt and pepper, to taste

  • Crumbled cotija cheese, lime juice, and/or fresh cilantro, for garnish (optional, but highly recommended)


  1. Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.

  2. In a medium bowl, mix zucchini, olive oil, chili powder, garlic powder, cayenne pepper, and salt/pepper until well coated.

  3. Spread evenly on baking sheet and roast for 25 minutes, or until zucchini is browned.

  4. Serve sprinkled with lime juice, cotija cheese, and chopped fresh cilantro, if desired.


Thyme Roasted Carrots with Goat Cheese

Serves 6


  • 2 pounds whole carrots

  • 2 tablespoons olive oil

  • 3 sprigs fresh thyme

  • Salt

  • Pepper

  • 1/3 cup goat cheese, crumbled


  1. Preheat oven to 400.

  2. Peel the carrots and cut diagonally into thirds. If the carrots are large, half or quarter the pieces (aiming for uniform so the pieces will cook evenly).

  3. Toss with olive oil, salt, pepper and the leaves stripped from the thyme sprigs.

  4. Spread on a baking sheet and roast for 15 minutes, stirring halfway through.

  5. Crumble goat cheese over the warm carrots and serve.


Yellow Squash and Mozzarella Cheese Quiche with Fresh Thyme

serves 4 main course



    • 1 1/4 cups unbleached all purpose flour

    • 1/2 teaspoon salt

    • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

    • 4 tablespoons (or more) ice water


    • 1 tablespoon butter

    • 12 ounces sunburst squash, cut into 1/4-inch-thick rounds

    • 2 teaspoons chopped fresh thyme

    • 6 large eggs

    • 1 cup whipping cream

    • 3/4 teaspoon salt

    • 1/4 teaspoon ground black pepper

    • 1/4 teaspoon hot pepper sauce

    • 3/4 cup (packed) coarsely grated mozzarella cheese (about 3 ounces)


For crust:

    1. Blend flour and salt in processor. Add butter. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour and up to 1 day.

    2. Preheat oven to 375°F. Roll out dough on floured surface to 14 1/2-inch round. Transfer to 10-inch-diameter tart pan with removable bottom. Fold overhang in; press to form double-thick sides. Push sides up until 1/4 inch higher than top edge of pan. Pierce crust all over with fork. Freeze 10 minutes.

    3. Line dough with foil and dried beans or pie weights. Bake until sides are set, about 25 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if crust bubbles, about 15 minutes. Transfer crust to rack; cool completely. Reduce oven temperature to 350°F.

For filling:

    1. Melt butter in heavy medium skillet over medium heat. Add squash and thyme. Sauté until squash is just tender and translucent, about 5 minutes. Cool to room temperature.

    2. Whisk eggs, cream, salt, pepper, and hot sauce in bowl. Arrange squash over bottom of crust. Sprinkle with mozzarella. Place tart pan on oven rack. Pour egg mixture into crust, filling completely (some egg mixture may be left over).

    3. Bake quiche until filling is golden and set in center, about 35 minutes. Transfer quiche to rack; cool 15 minutes.


Pluot Crisp


Makes 10-12 servings


6 pluots
¼ cup granulated sugar
1 ½ cups oatmeal
½ cup melted butter
1 tsp vanilla
1 tsp cinnamon
½ cup brown sugar


Preheat oven to 350*F.

Slice pluots and discard pits. Place in the bottom of a 9x13 baking dish. Sprinkle evenly with granulated sugar.

In a medium bowl, mix together the oatmeal, butter, vanilla, cinnamon, and brown sugar with a fork. Crumble this mixture evenly over the pluots.

Bake at 350*F for 40-45 minutes.


Pluot Cake


Pluots are a sweet fruit, part plum, part apricot, and they often have a distinctive dappled skin. Use pluots or plums in this delicious cake recipe.


•4 pluots or 4 to 5 plums, about 1 1/2 pounds, peeled and pitted
•3/4 cup butter (12 tablespoons), softened
•1 1/4 cups granulated sugar, divided
•3 large eggs
•1 1/2 teaspoons vanilla
•1 3/4 cup all-purpose flour
•2 teaspoons baking powder
•1/2 teaspoon salt
•2 tablespoons granulated sugar mixed with 1 teaspoon cinnamon, for topping


Grease and flour a 9-inch springform pan or spray with baking spray with flour. Heat oven to 350°.

Slice peeled pluots or plums thinly and toss in a bowl with 1/4 cup of the sugar; set aside.

In a large mixing bowl, beat butter and 1 cup of sugar until light and fluffy. Beat in eggs, one at a time, beating well after eacy addition. Beat in the vanilla. Combine flour, baking powder, and salt. Slowly blend in the dry ingredients until batter is smooth. The batter will be thick. Spread the batter in the prepared baking pan. Arrange the sliced pluots or plums all around in a concentric circle, overlapping slightly. Fill in gaps and overlap with any leftover slices of fruit. Sprinkle the sugar and cinnamon mixture evenly over the fruit. Bake for about 1 hour and 10 minutes to 1 hour and 20 minutes, or until a toothpick or cake tester inserted near the center of the cake comes out clean.


Peach and Arugula Grilled Cheese


Grilled cheese using summer peaches, Gruyere cheese, and fresh arugula. A fantastic summer sandwich!


4 slices of rustic bread (I used a sourdough loaf)
2 very ripe peaches, peeled and sliced
4-6 ounces Gruyere cheese, sliced
Handful of arugula


1) Peel and slice your peaches, slice the cheese, slice and lightly butter the bread.
2) Using a large skillet or non-stick pan, add a slice of bread, buttered side down for each sandwich. Put a layer of peaches and cheese on each slice. Top with arugula and the top piece of bread, buttered side up.
3) Cook over medium to medium-low heat, occasionally flipping until the bread is browned and the cheese is really melted. Gooey melted. Keep an eye on it to make sure the bread doesn’t burn. This will probably take 8-10 minutes.
4) Serve immediately.


Potato Salad with Arugula and Dijon Vinaigrette

Serves 6 to 8


  • ½ small red onion, peeled and roughly chopped

  • 2 pounds new potatoes, scrubbed and cut into bite-sized pieces

  • Salt

  • 1 tablespoon rice vinegar

  • Freshly ground black pepper

  • 2 tablespoons finely chopped chives

  • 3 cups arugula, stems removed, washed and dried and very roughly chopped

  • 2 tablespoons red wine vinegar

  • 1 tablespoon Dijon mustard

  • 5 tablespoons good olive oil


  1. Put the onion in a small bowl and cover with cold water (this will remove some of the bite). Put the potatoes in a large pot of generously salted water. Bring to a boil over high heat.

  2. Lower the heat so the water is barely simmering and cook for about 10 minutes, until you can pierce the potatoes with the tip of a sharp knife and it slips out easily. Drain the potatoes well and pour them into a large bowl.

  3. Gently toss the warm potatoes with the rice vinegar, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Add the chives, arugula and red onion and stir through.

  4. Whisk together the red wine vinegar, mustard and olive oil in a small bowl. Add salt and pepper to taste. Pour over the potato mixture and toss to combine. Serve warm or keep covered at room temperature for up to an hour.


Spring Arugula Salad with Penne, Garbanzo Beans and Sun Dried Tomatoes

Servings: 4


  • 3 cups baby arugula

  • 6 oz penne pasta (use brown rice pasta for g.f.)

  • 1/4 cup sun dried tomatoes, chopped

  • 2 tbsp extra virgin olive oil

  • 2 tbsp balsamic vinegar

  • salt and fresh ground pepper to taste

  • 1 cup canned garbanzo beans (chick peas), rinsed and drained

  • 4 tbsp Parmigiano Reggiano, freshly shaved


Boil pasta in salted water according to package directions for al dente. Drain and run under cold water to stop the cooking.
Toss the pasta with baby arugula, sun dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt and fresh cracked pepper to taste. Divide between 4 plates and top with remaining shaved parmesan cheese.


Baked Ricotta Stuffed Zucchini Flowers

Serves 4


  • 12 Medium To Large Zucchini Flowers

  • 1 Cup Ricotta Cheese

  • 1/3 Cup Grated Pecorino Romano Cheese

  • 2 Teaspoons Finely Chopped Fresh Basil

  • Salt & Pepper

  • 2 Medium Eggs Beaten With 2 Tablespoons Milk

  • 1 1/2 Cups Fresh Breadcrumbs

  • Sea Salt & Pepper

  • Olive Oil For Baking

  • 1 Cup tomato sauce

  • Lemon Wedges


  1. Preheat oven to 400 degrees F.

  2. In a small bowl, mix together the ricotta and pecorino cheese along with the chopped basil.

  3. Season with salt and pepper.

  4. Use a small spoon to fill each flower with the ricotta mixture, pushing the filling down towards the stem end.

  5. Gently twist the flower at the end to enclose the filling.

  6. Continue to fill all of the flowers.

  7. Place the egg mixture in one bowl and the breadcrumbs in another.

  8. Season the crumbs with salt and pepper.

  9. Lightly oil an aluminum foil covered baking sheet.

  10. Dip each of the flowers first in the egg mixture, then the crumbs.

  11. Place the breaded flowers evenly spaced on the baking sheet, then lightly spray the flower tops with olive oil spray (optional).

  12. Bake the flowers for 15 to 20 minutes, or until golden brown.

  13. Place on a platter, sprinkle with sea salt, and serve with tomato sauce, relish, or lemon wedges.


Swiss Chard and Onion Frittata

serves 4


  • 4 teaspoons olive oil, divided

  • 1 cup thinly sliced onion

  • 4 cups trimmed and thinly sliced Swiss chard

  • 1/2 teaspoon kosher salt, divided

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 4 tablespoons small fresh basil leaves, divided

  • 1 teaspoon minced garlic

  • 4 large eggs, lightly beaten

  • 1.5 ounces Gruyère cheese, shredded and divided (about 1/3 cup)

  • 2 tablespoons grated vegetarian Parmesan cheese

How to Make It

  1. Heat a 10-inch ovenproof nonstick skillet over medium-low heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add thinly sliced onion; cook 12 minutes or until onion is tender, stirring occasionally. Add chard; cook 10 minutes or until chard is tender, stirring occasionally. Sprinkle with 1/4 teaspoon salt and black pepper.

  2. Combine parsley, 2 tablespoons basil, garlic, eggs, and remaining 1/4 teaspoon salt, stirring with a whisk. Add chard mixture to egg mixture. Stir in 1 ounce Gruyère cheese.

  3. Preheat broiler to high.

  4. Wipe pan clean with a paper towel. Return pan to medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Add egg mixture to pan; cook 30 seconds. Reduce heat to low; cook, without stirring, for 4 minutes or until eggs are partially cooked. Sprinkle egg mixture with Parmesan cheese and remaining 5 ounce Gruyère cheese.


Roasted Beet Salad with Oranges and Beet Greens

serves 6


    • 6 medium beets with beet greens attached

    • 2 large oranges

    • 1 small sweet onion, cut through root end into thin wedges

    • 1/3 cup red wine vinegar

    • 1/4 cup extra-virgin olive oil

    • 2 garlic cloves, minced

    • 1/2 teaspoon grated orange peel


    1. Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.

    2. Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.


Romaine Salad with Parmesan Vinaigrette

serves 4


  • 3 tablespoons grated Parmesan

  • 2 teaspoons Dijon mustard

  • 2 tablespoons red wine vinegar

  • 1 clove garlic, minced

  • 1/3 cup extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 2 hearts romaine lettuce, chopped


Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

Spinach Salad with Strawberries and Basil

serves 4


  • 1 shallot

  • 2 tablespoons aged balsamic vinegar

  • 1 teaspoon superfine sugar

  • Juice of 1/2 lemon

  • 1 1/2 cups small strawberries

  • 2 to 3 cups spinach leaves

  • 1/2 cup fresh basil leaves

  • 4 to 5 tablespoons EVOO

  • Salt and freshly ground pepper


Chop the shallot and put it in a small bowl. Add the vinegar, sugar and lemon juice and set aside.
Meanwhile, hull the strawberries and cut them in half. Transfer to a serving bowl along with the spinach and basil.
Whisk the EVOO into the vinegar mixture and season with salt and pepper. Toss the salad with the dressing and season with salt and pepper.


Basil and Kale Pesto Sauce

serves 4-6

Use this cold sauce as a spread for bread loafs, salad dressing or tossed with brown rice pasta and tomatoes.


  • 2 cups of organic Tuscan kale leaves, chopped

  • 1 cup of fresh Italian sweet basil leaves, packed

  • ½ cup olive oil

  • ½ teaspoon of Himalayan salt

  • ¼ teaspoon of freshly ground black pepper

  • 1 teaspoon fresh lemon juice

  • ¼ cup pine nuts

  • ¼ cup grated Parmesan cheese

  • 2 garlic cloves, minced


  1. Add all ingredients to a blender and blend until smooth.

  2. Store in an airtight container in the refrigerator for 5-7 days.

  3. Makes about a ½ cup.


Braised Fennel with Capers

serves 6


  • 1/3 c olive oil

  • 3 pounds fresh fennel, trimmed and cut into 1-inch chunks

  • 2-1/2 cups sliced onions

  • ¼ cup small capers, drained

  • 1/2 teaspoon salt or to taste

  • Freshly ground black pepper to taste


    1. Pour the olive oil into the skillet, set it over medium heat. Dump in all the fennel and onion, season with salt and stir and toss well. Cover the pan tightly and let the vegetables cook and caramelize slowly, stirring occasionally. Adjust the heat as necessary so they're sizzling, softening and cooking in their own moisture, but not burning or browning too fast. After 15 minutes, stir in the capers; if the fennel pieces appear dry, add a few tablespoons of water too. Cook another 15 minutes, tightly covered and stirring now and then, until the fennel is tender and tinged golden brown. If they're pale, or you want deeper color, cook them uncovered for a few minutes. Taste and season with salt if you want; grind on pepper to taste just before serving, nice and hot.


Lacinato, Carrots, Braised with Bacon

serves 4

The smoky sweet bacon talks to both the sweetness of the carrots and the earthiness of the kale, enhancing both. If you have some King Oyster mushrooms, they would be an excellent addition.


2 strips bacon, cut into ¼ inch batons (use a thicker-cut, slightly fatty bacon, not the thin kind)
1 bunch lacinato kale, stemmed, torn or cut into bite-size pieces, and washed and drained
4-5 carrots (2 cups, more or less) cleaned and cut into ¼ inch coins
½ medium yellow onion, finely diced
1 clove garlic, minced
1 inch long fresh rosemary tip, whole
Salt and pepper to taste
Olive oil as needed
Water as needed
¼ cup full bodied red wine, or as needed
1 tablespoon red wine vinegar if needed


Heat a 10 inch sauteuse or skillet with lid over medium heat. When the pan is warm, add the bacon and cook until crisp and the fat has rendered. Be sure to not burn the bacon, and crisp it all over. When done, remove with a slotted spoon to a paper towel to drain.
Check the pan; the bottom should be well covered. If not, add some olive oil to ensure it is. When the oil is hot, add the rosemary sprig. Cook, turning, until the oil is quite fragrant. Avoid burning the rosemary. When the oil is infused remove the rosemary.
Raise the heat to medium-high and then carefully add the carrots. Cook the carrots, turning as needed, to color them on the cut surfaces until they are golden turning brown. Push to the perimeter of the pan and lower heat to medium-low.
Add the onion and cook until translucent, stirring to prevent coloring. Add the garlic and stir in. When fragrant, toss with the carrots to combine ingredients and season with salt and pepper. Add ¼ cup water and place the top on. Simmer for a couple minutes, then check to be sure the pan isn’t dry and check the progress of the carrots. When they are almost cooked through but not quite done, check that there is still some oil in the pan, and add some if needed.
Add the kale and use tongs to turn the vegetables in the pan to mix them and get the kale to the bottom. Add the wine and cover the pan. Cook until the lacinato wilts down, stirring with tongs to coat all the kale with the liquid in the pan. If pan runs dry, add more wine in small amounts. Cook just until the kale wilts and is tender enough to eat.
Taste for seasoning and, if you think a splash of tartness would be good, drizzle the vinegar over the vegetables. Season if needed. Toss vegetables to mix well, then scatter the reserved cooked bacon over the vegetables and serve hot.

Chef’s Notes: If you do not eat bacon, use 1 teaspoon of Pimenton de la Vera Dulce and 1 teaspoon maple syrup and add it to a good filming of oil at the beginning of the recipe in lieu of the bacon fat. Try scattering the dish with toasted pine nuts. If you wish, King Oyster mushrooms torn into thick strips or sliced lengthwise and cross-hatched would be good seared first until crispy, and then added with the kale.


Apple Crisp

serves 6-8


Fruit Filling:

  • 6 baking apples, peeled, cored, and cut into wedges

  • 1 tablespoon lemon juice

  • 1/2 cup sugar

  • 2 tablespoons flour


  • 1 1/4 cups flour

  • 1/2 cup rolled oats

  • 1/2 cup light brown sugar

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 12 tablespoons butter (1 1/2 sticks), chilled and cut into small pieces

  • 1/2 cup nuts, coarsely chopped and toasted


Preheat the oven to 350 degrees F.
For the fruit filling:
In a large mixing bowl, toss together the apples, lemon juice, sugar, and flour. Pour the apple mixture into a buttered 2-quart baking dish and set aside.
For the topping:
In a large mixing bowl, mix the flour, rolled oats, brown sugar, cinnamon, and salt. With a food processor, a pastry blender, or your fingers work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into mixture.
Sprinkle the topping evenly over the fruit. Bake the apple crisp until the fruit is bubbling and the topping is golden brown and crisp, about 45 minutes.
Serve the crisps warm with vanilla bean ice cream or fresh whipped cream, if desired.

Strawberry Cream Cheese Bread

12 servings


  • 1⁄2 cup butter, softened

  • 1 cup sugar

  • 1 (3 ounce) cream cheese, softened

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 2 cups flour

  • 2 teaspoons baking powder

  • 1⁄2 teaspoon baking soda

  • 1⁄2 teaspoon salt

  • 1⁄2 cup milk (half 'n half)

  • 1 1⁄2 cups strawberries, chopped

  • 1⁄2 cup finely chopped pecans (optional)


  1. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.

  2. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add half 'n half and only stir just to blend -- do not overstir!

  3. Drain strawberries and blot dry. Carefully just fold in strawberries and nuts. Dough mixture will be thick.

  4. Grease and flour a 9x5 inch loaf pan. Bake in a 350 degree oven for 50 to 60 minutes. Let bread mellow for one day and then serve.


Super Simple Strawberry Shortcake

6 servings


For the strawberries


  • 1 1⁄2 lbs strawberries, stemmed and quartered

  • 3 tablespoons sugar


For the cake


  • 2 cups all-purpose flour

  • 2 teaspoons baking powder

  • 1⁄4 teaspoon baking soda

  • 2 tablespoons sugar

  • 3⁄4 teaspoon salt

  • 1 1⁄2 cups heavy cream


For the whipped cream


  • 1 1⁄2 cups heavy cream, chilled

  • 3 tablespoons sugar

  • 1 1⁄2 teaspoons vanilla extract

  • 1 teaspoon freshly grated lemon zest


  1. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

  2. Preheat the oven to 400 degrees F.

  3. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

  4. Place a metal bowl and beaters in the freezer during shortcake cooking time.

  5. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

  6. Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.

  7. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.


Strawberry Mint Salad

makes 5 cups


  • 5 cups strawberries, hulled and halved

  • 1/2 cup fresh mint

  • 2 tablespoons granulated sugar


  1. Roll the mint leaves into a long cylinder, and thinly slice the roll crosswise to create ribbons of mint. I used chocolate mint, because that is what looked best in the garden, but any mint will work.

  2. Gently toss the mint with the strawberries and sugar.

  3. Cover and refrigerate the salad for at least 30 minutes to allow the sugar to pull the juices out of the strawberries and to help the flavors blend.


Sugar Snap Peas with Mint

serves 4


  •       2 teaspoons olive oil

  • 3/4 pound sugar snap peas, trimmed

  • 3 green onions, chopped

  • 1 clove garlic, chopped

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper

  • 1 tablespoon chopped fresh mint


  1. Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.


Baked Zucchini Parmesan

serves 4


  • 4 small zucchini, washed and halved lengthwise

  • 1 tbsp olive oil

  • Salt and freshly ground black pepper

  • 1/3 cup freshly grated Parmesan cheese

  • 2 garlic cloves, minced


  1. Preheat the oven to 400°F (200°C). Arrange the zucchini, cut sides up, in an ovenproof dish large enough to hold them in a single layer. Lightly brush with the olive oil. Season with the salt and pepper. Mix the Parmesan and garlic together, then sprinkle over the zucchini.

  2. Bake for about 15 minutes, or until the zucchini are tender and the cheese is browned.


Swiss Chard with Lentils and Feta Cheese

serves 4


  • 2 tablespoons olive oil

  • 1/2 cup small-dice yellow onion (from about 1/2 medium onion)

  • 2 medium garlic cloves, finely chopped

  • 1 cup brown or green lentils

  • 2 cups water

  • 12 ounces Swiss chard (about 1 bunch)

  • 1/2 teaspoon kosher salt, plus more for seasoning

  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning

  • 4 teaspoons red wine vinegar

  • 1/2 cup crumbled feta cheese (about 2 1/2 ounces)


  • Heat 1 tablespoon of the oil in a medium saucepan over medium heat until      shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

  • Add the lentils, stir to combine, and add the water. Increase the heat to high and

  • bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.

  • Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside.

  • Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.

  • Add the chopped chard leaves, measured salt, and measured pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.

  • Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.


Orecchiette with Chorizo and Swiss Chard

serves 6


  • Kosher salt

  • 1 pound chard

  • 1 pound orecchiette

  • 12 ounces fresh Mexican chorizo (casings removed if links)

  • 1 (15-ounce) can cannellini beans, rinsed and drained (or 1 1/4 cups cooked beans)

  • 1/2 cup finely grated Parmesan cheese (about 1 ounce), plus more for serving

  • 1/2 cup coarsely chopped fresh Italian parsley leaves and stems

  • 1 teaspoon finely grated lemon zest (from about 1 medium lemon)

  • 3 tablespoons freshly squeezed lemon juice (from about 2 medium lemons)

  • 2 tablespoons unsalted butter (1/4 stick)

  • 1 tablespoon extra-virgin olive oil


  1. Bring a large pot of heavily salted water to a boil over high heat. Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces; place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop them into bite-sized pieces; set aside.

  2. Once the water is boiling, add the pasta and cook 1 minute less than instructed by the package directions. Meanwhile, heat a 5-quart Dutch oven or pot over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, about 10 minutes.

  3. When the pasta is ready, reserve 1/2 cup of the cooking water, then drain the pasta and set it aside.

  4. Add the Swiss chard stems to the chorizo and cook, stirring occasionally, until just starting to soften, about 3 minutes. Add the leaves and cook, stirring occasionally, until wilted, about 3 minutes.

  5. Add the beans, drained pasta, and 1/4 cup of the reserved pasta water and stir to combine. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the pasta is fully cooked, adding more pasta water as needed, about 2 minutes.

  6. Remove from the heat and add the measured cheese, parsley, lemon zest and juice, butter, and oil. Stir until well combined and the butter has melted. Serve with extra Parmesan on the side.


Parmesan Roasted Fingerling Potatoes with Chives

serves 4


  • 1 1/2 lb fingerling potatoes

  • 2-3 Tbsp olive oil

  • Kosher salt and freshly ground pepper

  • 1/2 cup freshly grated Parmesan or Pecorino

  • 2 cloves garlic, minced

  • Chopped fresh chives (or parsley)

  • Fresh lemon sliced, for serving


  1. Preheat oven to 425° with rack in centre of oven.

  2. Cut fingerling potatoes in half lengthwise. Place into a large bowl. Add olive oil, enough to coat each potato. Toss well. Add a generous sprinkling of kosher salt and some freshly ground pepper. Toss again.

  3. Spread potatoes evenly on a baking sheet, trying to get an even layer with little overlap (reserve the oily bowl for later!). Bake for 15 minutes. Remove from oven, stir and return to the oven for another 15 minutes.

  4. Meanwhile, grate your Parmesan or Pecorino. Remove the fries from the oven (leaving the oven oand return to the oily bowl. Sprinkle with Parmesan cheese and toss (if using minced garlic, add now as well). Return the fries to the baking sheet and bake a further 8-10 minutes, until the Parmesan is browned and crispy.

  5. To serve, sprinkle with chopped chives (or parsley and optionally, a squeeze of fresh lemon.


Fingerling Potatoes with Kale Pesto

serves 6


  • 2 pounds fingerling potatoes

  • Kosher salt

  • 2 cups packed chopped kale

  • 1/2 cup toasted almonds

  • 2 tablespoons fresh lemon juice

  • 1 small garlic clove

  • 3/4 cup extra-virgin olive oil

  • Freshly ground pepper


  1. In a medium saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes. Drain and let cool slightly, then cut the potatoes in half lengthwise.

  2. Meanwhile, in a food processor, combine the kale with the almonds, lemon juice and garlic and pulse until the kale and nuts are very finely chopped. With the machine on, drizzle in the olive oil and process until incorporated. Season the pesto with salt and pepper.

  3. In a large bowl, toss the warm fingerlings with the pesto and serve.


Black Rice, Roasted Beet & Kale Salad

Adapted slightly from Allison Day's lovely recipe in the New York Times
Serves 4-6


For the salad

* 1 lb beets (you can use any color you like though there is something nice about the deep color of red beets)
* ⅔ cup uncooked black rice
* 1 ⅓ cup water
* ½ cup pecans, roughly chopped
* 1 bunch organic kale, washed and dried, ribs removed, chopped or shredded

For the dressing

* 2 Tbsps apple cider vinegar
* 2 Tbsps olive oil (you could also use walnut oil if you're into nuttiness)
* 1 Tbsp whole grain mustard
* 1 clove garlic, pressed or minced
* 1 tsp dried thyme, lightly crumbled with your fingers
* 2 tsps sea salt
* Several grinds of black pepper and more to taste


1. Start by roasting the beets - if you can, do this step a day or more ahead to save yourself some time. Preheat oven to 400 degrees. Rinse the beets (no need to peel them) and position them on a sheet or two of tinfoil (you want a tight package so they end up kind of steaming in there), drizzle with olive oil and wrap them up well. Roast them for at least an hour and 15 minutes - depending on how large they are, it may take closer to two hours for them to cook all the way through - you can test by removing them and poking with a fork - they're done when the fork sinks easily all the way into the middle of the largest beet. Remove and let cool until you can handle them without burning yourself. Remove the skins - they should slip off with ease and cut off the top and tail. Cut them into bite-sized chunks and set aside.

2. Make the rice - add the rice and water to a medium-sized pot with a tight-fitting lid, bring to a boil then reduce the heat to low, cover and simmer for 40 or so minutes. Fluff the rice.

3. While the rice is cooking, make the dressing, mixing all the ingredients together well with a fork or a whisk. If you have a jar with a tight-fitting lid, you can also just cover it and shake well.

4. Place the chopped kale, diced beets and rice in a pretty bowl that's large enough to mix them all together in comfortably, drizzle the dressing over all and stir well to coat everything. Cover and put in the fridge to "stew" for a while - at least an hour and more is better.

5. Toast the pecans for a few minutes until they're nicely browned and crunchy. I toast mine on a sheet of recycled tinfoil in the toaster oven at 300 for about 5-6 minutes, shaking once to toast them evenly.

6. When you're ready to serve, top the salad with the pecans and toss well. Taste and adjust the seasonings, if needed, and serve.


Curried Kale Cakes

Serves 4


* 1/2 cup grated Parmesan cheese
* 3 eggs, beaten
* 1 bunch kale, rinsed, washed, dried, ribs removed and chopped
* 1 large onion, peeled and minced
* 1/2 cup yogurt
* 3/4 cup bread crumbs (or use a gluten-free flour)
* 1-2 Tbsps garam masala or curry powder
* 1 Tbsp sea salt
* 1 tsp freshly ground black pepper
* Milk or water to thin the batter, if needed
* Roughly 1 cup grapeseed, peanut or sunflower oil to fry in


1. Heat a few teaspoons of the oil in a large cast iron skillet over medium heat. Once hot, add the onions and saute, stirring often until softened. Add the kale and saute briefly to get some of the moisture out of the kale. Pour the onion-kale mixture in a medium sized mixing bowl and set the skillet aside - you don't need to wash it as you're going to use it to fry the cakes in.

2. Add the breadcrumbs, spices, eggs and yogurt and stir well to combine. If the batter is too stiff, add more yogurt or a little milk or water to thin it a bit.

3. Heat the rest of the oil in the cast iron frying pan until hot but not smoking. Test it by dropping a tiny bit of batter in and if it sizzles nicely, it's ready. Ladle large spoonfuls of the batter in and fry until the edges are browned and the cakes are solid enough to flip over then fry for another 3-4 minutes, depending on the size of the cakes and how hot your oil is.

4. When the cakes are nicely browned on both sides, scoop out and drain on a paper bag (this works better than paper towels and is less wasteful - you can compost the bag when you're done with it) and serve warm with sour cream or an herbed yogurt sauce. Chutney can be a nice accompaniment, too.


Beet Radish Salad

serves 4


  • 1 1/2 pounds beets, boiled, peeled and thinly sliced

  • 3 tablespoons red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1 teaspoon caraway seeds

  • 1/3 cup olive oil

  • Salt and pepper

  • 6 radishes, trimmed and thinly sliced

  • 3 scallions, thinly sliced

  • Lettuce

  • 3 tablespoons finely chopped parsley


Place sliced beets in large bowl. In a small bowl, whisk together vinegar, mustard, and caraway seeds. Slowly add oil in a stream and continue whisking. Season with salt and pepper. Pour the dressing over the beets leaving 3 tablespoons of dressing in the small bowl. Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat. Place the lettuce on a platter and top with beets. Sprinkle beets with radishes and scallions. Garnish with parsley.


Radish Chive Tea Sandwiches

Adapted from The Curvy Carrot, from Epicurious
~16 slices


4 tablespoons butter, room temperature
2 tablespoons finely chopped chives
1 tablespoon toasted sesame seeds
3/4 teaspoon freshly grated ginger
1/4 teaspoon Asian sesame oil
1 baguette, sliced on the diagonal about 1/2 inch thick
10 radishes, thinly sliced
Sea salt to taste
For garnish:
Chopped chives
Toasted sesame seeds


In a small bowl, whisk together the butter, chives, sesame seeds, ginger, and sesame oil until well combined and smooth.
Spread some of the seasoned butter over one side of each slice of baguette.
Arrange 2-4 radish slices over the butter. Sprinkle with more chives, sesame seeds, and salt.
Serve immediately.


Crispy Baked Radish Chips



  • 10 -15 large radishes

  • nonstick cooking spray

  • salt, to taste

  • pepper, to taste


  1. Preheat oven to 375 degrees.

  2. Slice radishes into very thin chips and spread on a cookie sheet that has been sprayed with non-stick cooking spray.

  3. Lightly mist radish slices with cooking spray and then sprinkle with salt and pepper. (if using other seasonings, now is the time to add them).

  4. Bake for 10 minutes, flip, and bake for another 5-10 minutes or until crisp. Time may vary so watch these after flipping.


Easy Fried Rice with Bok Choy

Makes 2 to 4 servings


2 eggs, beaten
1/2 block tofu, cubed
1 to 2 cups cooked rice, white or brown
2 handfuls bok choy, stems and leaves sliced thinly
1/2 cup frozen corn
1/2 cup frozen peas
4 to 5 spring onions, sliced into thin rounds
2 to 3 tablespoons soy sauce
1 to 2 tablespoons rice wine vinegar
Optional extras: 1/2-inch freshly grated ginger, 2-3 cloves minced garlic, 1 teaspoon hot sauce, splash of sesame oil


Place a skillet over medium heat and add a teaspoon of oil or butter. Scramble the eggs, breaking them into small curds. When the eggs are just barely cooked, scrape them into a clean dish and set them aside.
Increase heat to medium-high and add another teaspoon of oil to the pan. Sear the tofu on all sides, stirring only occasionally and cooking until the tofu is golden-brown on all sides. Remove the tofu from the heat and set it aside in a clean dish.
Add another teaspoon of oil to the pan and stir in the rice. Make sure all the grains of rice are coated with a little oil, then spread the rice into a thin layer across the bottom of the pan. Let it cook for a few minutes, then gather it together and spread it out thin again. Continue until the rice is toasted and beginning to brown.
Add two tablespoons of soy sauce and one tablespoon of rice wine vinegar (and ginger and garlic, if using), and stir. Add the bok choy and cook until the green parts of the leaves are wilted. Add the peas and carrots, cooking until they are warmed through. Stir in the eggs, tofu, and spring onions.
Taste and add more soy sauce and rice wine vinegar if needed. Hot sauce and sesame oil can be added here, or sprinkled in each individual bowl instead.


Apple Bok Choy Carrot Salad

Serves 4


  • 6 cups finely chopped bok choy

  • 1 large apple, shredded

  • 1 large carrot, shredded

  • 1/2 cup chopped red onion

  • 1/2 cup unsweetened soy, hemp, or almond milk

  • 1/2 cup raw cashews or 1/4 cup raw cashew butter

  • 1/4 cup balsamic vinegar

  • 1/4 cup raisins

  • 1 teaspoon Dijon mustard


  1. Combine bok choy, apple, carrot, and chopped onion in a large bowl.

  2. Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.


Stir-Fried Chicken and Bok Choy

Serves 2-3


  • 2 tablespoons soy sauce

  • 2 tablespoons rice wine vinegar

  • 1 ½ tablespoons sesame oil

  • 2 teaspoons light brown sugar

  • ¾ pound boneless chicken thighs, cut into 1/2-inch strips

  • 2 tablespoons finely chopped gingerroot

  • 2 cloves garlic, finely chopped

  • 3 tablespoons peanut or vegetable oil

  • ½ pound bok choy (1 head), trimmed and thinly sliced

  • 2 leeks (1/2 pound), halved lengthwise and thinly sliced

  • Pinch chile flakes

  • Salt, as needed

  • Cooked rice, for serving


    In a medium bowl, whisk together soy sauce, vinegar, sesame oil, and sugar. Pour half the mixture over the chicken, along with half the ginger and half the garlic. Let stand 20 minutes.
    Heat a large, 12-inch skillet over high heat until extremely hot, about 5 minutes. Add 1 tablespoon peanut oil and the chicken. Cook, stirring constantly, until meat is cooked through, about 3 minutes. Transfer to a plate.
    Add the remaining peanut oil to the skillet. Add the bok choy and cook 1 minute. Stir in the leeks and chili flakes; cook, tossing frequently until bok choy and leeks are tender, about 1 minute. Stir in the marinade and a pinch of salt. Move vegetable mixture to the border of the pan. Add remaining ginger and garlic to center of pan and cook, mashing lightly, until fragrant, about 30 seconds. Return chicken to skillet and combine with ginger, garlic, and vegetables. Serve immediately, over rice.


Easy Roasted Celery Root

serves 6


  • 4 lbs about 3 celery root (sometimes called celeriac)

  • 13 cup vegetable oil

  • 2 teaspoons salt


  1. Preheat oven to 425°F

  2. Trim and peel celery root and cut into 1-inch pieces.

  3. In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.

  4. Stir celery root and reduce temperature to 375°F

  5. Roast celery root, stirring after the 30 minutes, 1 hour more.


Leek and Celery Root Soup

Serves 2-4


2 medium leeks, white and light green part only
2 tablespoons olive oil
3 garlic cloves
1 teaspoon thyme leaves
1 medium piece celery root, peeled and cut into 1 inch pieces (about 1 pound)
2 ½ cups chicken (or vegetable) stock
1 ½ teaspoons lemon juice


1. Cut the leeks in half, and rinse very well, then cut into 1/3 inch slices. Sauté leeks in olive oil with a pinch of salt for about 10 minutes, until tender but not browned. Add garlic and thyme, and sauté 3 more minutes.
2. Add celery root, a pinch of salt, and a generous grinding of black pepper.
3. Add the chicken stock, bring to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the celery root can be easily pierced with a knife.
4. Blend in a powerful blender until very smooth.
5. Add lemon juice and taste for seasoning.


Chicken and Kale Pasta

Serves 2


  • 4 cups cooked penne (2 servings)

  • 2 tablespoons olive oil

  • 2 chicken breasts or 2 cups left over chicken meat

  • 4 cups fresh kale or 4 cups mustard greens, roughly chopped with stems removed

  • 2 garlic cloves

  • 14 cup feta cheese, crumbled

  • 1 tablespoon butter

  • 12 cup chicken broth or 12 cup pasta water

  • salt and pepper


  1. cook penne.

  2. heat oil over medium high heat and saute chicken until cooked through.

  3. remove chicken from pan and dice into bite sized pieces.

  4. return chicken to pan and add kale and garlic.

  5. once kale is cooked through add the cooked penne, butter and feta cheese. Add enough liquid to get everything coated with sauce. Serve immediately.


Cucumber Kiwi Salsa

Serves 6

This juicy, refreshing cucumber kiwi salsa is great with tortilla or pita chips, and it also makes a delicious topping for grilled chicken or salmon. If you don't like cilantro, try it with mint instead.


  1. 2 cups diced kiwi (about 5 large)

  2. 2 cups diced English cucumber (about 1/2 large)

  3. 1 jalapeño, seeded and diced

  4. 4 scallions, minced

  5. Zest and juice of 1 lime

  6. 1/2 teaspoon kosher salt

  7. 1/4 teaspoon freshly ground black pepper

  8. 1/4 teaspoon ground cumin

  9. 2-3 tablespoons minced fresh cilantro


  1. Combine the kiwi, cucumber, jalapeño, scallions, lime zest and juice, salt, pepper, and cumin in a medium bowl and toss to combine. Stir in the cilantro just before serving.


Cucumber and Kiwi Salad

Serves 4


  • 1 medium size cucumber

  • 1-2 kiwi fruit

  • 1 Tbsp. rice wine vinegar

  • 1 Tbsp. white balsamic vinegar or white vinegar

  • ½ tsp. dried dill

  • ½ tsp. white pepper

  • Lettuce of choice: green or red leaf, Boston, etc.


1. Slice cucumbers very thin (peeled or unpeeled)
2. Place cucumber in medium size bowl; add vinegars, dill and white peppers
3. Let cucumbers marinate 20 minutes
4. Peel and slice kiwi
5. Shred lettuce
6. Place cucumbers and kiwi over lettuce and serve.


Rainbow Carrots and Spinach Salad



2 cups cooked organic rainbow carrots, sliced
3-4 cups baby spinach
1/4 cup Asiago cheese, shredded
Ginger syrup
Olive oil


Wash and slice carrots, but do not peel. Place into a steamer basket over boiling water and steam, about 5 minutes. Cool and set aside.
Plate spinach on a large salad plate. Top with cooled carrots. Drizzle ginger syrup over vegetables, then drizzle olive oil. Top with cheese.


Garlicky Red Chard with Red Pepper Flakes



1 large bunch of kale or chard
2 tablespoons extra-virgin olive oil
fine grain sea salt
5 cloves of garlic, crushed and chopped
1/4 cup Parmesan cheese (opt)
crushed red pepper flakes


1. To de-stem each leaf of chard/kale, grab the main stalk in one hand and strip the leaf from the stem all the way up with the other. I then tear the big leaves into bite-sized pieces, but you can use a knife for this task if you prefer. Wash the greens in a big bowl (or sink) full of clean water, rinsing and swishing to rinse away any stubborn grit and dirt. Drain, rinse again, and set aside.
2. Hold off cooking the greens until just before eating. Then, in a large skillet heat the olive oil. Add a couple big pinches of salt and the greens. They should hiss and spit a bit when they hit the pan.
3. Stir continuously until their color gets bright green, and they just barely start to collapse – two, three, maybe four minutes, depending on how hot your pan is and how much structure your greens have. Then, just thirty seconds before you anticipate pulling the skillet off of the heat, stir in the garlic. Saute a bit, remove the pan from the heat, stir in the Parmesan, and add a big pinch of crushed red pepper flakes. Taste, add a bit of salt if needed, and serve immediately if not sooner.

Gingery Red Chard


I love this tangy and colorful side dish. It’s delicious on top of some grains, alongside fish, or even as a burger topping. Lemon and ginger help boost digestion, and the fiber in the greens is good for your belly.


1 tablespoon olive oil
1 tablespoon finely chopped ginger (or more, can’t have too much)
1 bunch chard, trimmed, washed, and chopped into 1-inch strips
Juice and zest of 1/2 lemon


Add the oil to a medium-hot pan and sauté the ginger for 1 minute. Then add the chard. Keep heat on high and let the chard wilt down before adding the lemon. Sizzling and popping is a good sound to hear. Be active tossing the pan in your hand. Do a taste test and add a little salt if needed.
Toss together and serve hot.


Roasted Garbanzo Beans with Garlic and Chard



2 cups garbanzo or preferred bean
1 garlic clove, peeled
1/2 cup extra-virgin olive oil

1 tablespoons extra-virgin olive oil
1 garlic clove, peeled, crushed
3 small bay leaves, preferably fresh
1 onions, sliced
1 bunches Swiss chard, center stems cut out, leaves coarsely torn
1 cups veg/chicken broth


1. GARBANZO BEANS: Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Sprinkle with salt and pepper. Pour oil over; cover dish with foil. Roast until garlic is tender, about 45 minutes. DO AHEAD: Can be made 1 day ahead. Cool slightly, cover, and chill.
2. CHARD: Heat oil in large pot over medium-high heat. Add garlic, bay leaves, and shallots. Cover; cook until shallots are tender, about 2 minutes. Uncover; add half of chard. Toss until chard wilts and volume is reduced by half, about 2 minutes. Add remaining chard. Toss until chard wilts, about 2 minutes. Add broth. Cover and cook until chard is tender, stirring occasionally, about 10 minutes. Season chard with salt and pepper. Transfer chard mixture to large sieve set over bowl and drain. DO AHEAD: Can be prepared 2 hours ahead. Let stand at room temperature.
3. Drain garbanzos and reserve oil; discard bay leaves. Combine garbanzos and chard in large skillet. Add 2 tablespoons oil reserved from garbanzos. Toss over medium heat until warmed through, moistening with more oil by tablespoonfuls if needed, about 5 minutes. Season with salt and pepper and serve.

Super Simple Roasted Japanese Sweet Potatoes



  • Japanese sweet potatoes, as many as you want to eat…

  • Butter, salt and pepper


  1. Wash sweet potatoes, poke them with a fork in several places, place on a cookie sheet or roasting pan and cook in a 400 degree oven for about an hour, until knife pierces sweet potatoes easily.

  2. Cut open, drizzle with butter, salt and pepper and enjoy!


Japanese Sweet Potato Oven Fries with Wasabi Aioli

Yields: 3-4 servings

Japanese sweet potatoes have a burgundy skin and ivory interior, though russets or regular sweet potatoes can likely stand in if need be.



  • 2 medium Japanese sweet potatoes (around 700 g), scrubbed and cut into ½-inch thick matchsticks

  • 3 tablespoons (45 g) sunflower oil (or other neutral vegetable oil)

  • 1 teaspoon brown sesame seeds

  • 1 teaspoon black sesame seeds

  • ⅜ teaspoon fine sea salt

  • a few pinches togarashi or cayenne powder (optional – for spiciness)

  • 3 nori crisps (such as Gimme brand, 2x3" each), slivered

  • dark green part of 1-2 scallions, slivered


  • 2 tablespoons (30 ml) good mayonnaise (such as Spectrum Olive Oil)

  • ½ teaspoon wasabi paste (more to taste)

  • squeeze lemon juice


  1. Position a rack in the upper third of the oven and preheat to 425ºF.

  2. Place the sweet potato matchsticks on a large, rimmed baking sheet and sprinkle with the oil, sesame seeds, and salt, tossing well to coat. Spread in a single layer and bake 10-15 minutes until golden on the bottom; they should release from the pan fairly easily using a thin metal spatula once they’ve developed some color. Flip the slices over and cook until golden all over, 5-10 more minutes. Sprinkle with a bit of togarashi if using (a little goes a long way!), and the slivered nori and scallion.

  3. Meanwhile, make the aioli by stirring together the mayonnaise, wasabi, and lemon juice, adding more wasabi to taste if you like.

  4. Serve the fries hot with the aioli for dipping.


Roast Chicken with Fennel, Potatoes, And Citrus

Serves 4


  • 1/8 cup fennel seeds

  • 1 teaspoons lemon zest

  • 1 teaspoons minced garlic plus 1 head of garlic, halved crosswise

  • 2 teaspoons kosher salt plus more for seasoning

  • 1/2 teaspoon freshly ground black pepper plus more for seasoning

  • 1/2 teaspoon crushed red pepper flakes

  • 2 fennel bulbs (3 pounds), trimmed, each cut into 8 wedges, plus 1/4 cup fronds

  • 1 pound fingerling potatoes, halved lengthwise

  • 12 small carrots, peeled or scrubbed

  • 4 shallots, halved lengthwise

  • 2 lemons, 1 thinly sliced, 1 halved

  • 1/2 orange, cut crosswise into 4 slices

  • 4 tablespoons olive oil, divided, plus more

  • 1 4-pound chicken


Preheat oven to 450°. Toast fennel seeds in a small dry skillet over medium heat, stirring often, until fragrant and slightly darker, 2–3 minutes. Let cool; finely grind in spice mill. Mix fennel, lemon zest, garlic, 2 tsp. salt, 1/2  tsp. pepper, and red pepper flakes in a small bowl. Set spice mixture aside.
Place fennel wedges, potatoes, carrots, shallots, and lemon and orange slices in a large heavy roasting pan. Drizzle 2 Tbsp. oil over, season with salt and pepper, and toss well to coat. Spread out in an even layer.
Rub remaining 2 Tbsp. oil all over the chicken. Season chicken inside and out with spice mixture. Stuff chicken with a lemon half and half head of garlic. Tie legs together loosely with twine.
Set a roasting rack over vegetables in pan; place chicken on rack. Roast until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thighs registers 165°, about 1 hour.
Preheat broiler. Transfer chicken to a carving board and let rest for 15 minutes.
Meanwhile, place roasting pan on stove over 2 burners. Transfer lemon and orange slices to a small bowl. Cook vegetables over medium heat, stirring often, until liquid is evaporated, 8–10 minutes. Set pan under broiler; cook vegetables, rotating pan once, until browned in spots, about 5 minutes.
Season vegetables to taste with salt and pepper. Squeeze juice from remaining lemon halves over vegetables to taste.
Carve chicken. Divide roasted vegetables and chicken among plates. Garnish with reserved citrus slices and fennel fronds.


Rosemary Parmesan Roasted Fingerling Potatoes

Serves 4


  • 2 lbs Fingerling Potatoes

  • 2 springs fresh Rosemary- finely chopped

  • ¼ cup Olive Oil

  • Salt and Pepper

  • 2 tablespoons Parmesan Cheese

  • 2 cloves minced garlic


  1. Preheat oven to 425 degrees.

  2. Thoroughly wash potatoes and slice in half. Place in a large bowl.

  3. Add olive oil, garlic and Rosemary to a second bowl and stir.

  4. Pour the olive oil mixture onto the potatoes and stir the potatoes to evenly coat them.

  5. Place potatoes on a parchment lined baking sheet and cook for 15 minutes.

  6. Remove from oven and sprinkle generously with salt and pepper.

  7. Flip potatoes and return to oven for 10 minutes.

  8. Remove again and sprinkle with grated parmesan cheese.

  9. Place back in oven for 5 more minutes or until the cheese has melted.


Roasted Beet & Quinoa with Goat Cheese, Fennel & Pecan Salad

Serves 4


For the Beets & Quinoa

2 Pounds of Beets No Larger than 2 Inches Across (Trimmed and Scrubbed)
Regular Olive Oil
Table Salt
Ground Black Pepper
1 Cup Quinoa

For the Salad & Vinaigrette

3 Tablespoons White Wine Vinegar
3 Tablespoons Sweet Onion, Finely Chopped
3 Tablespoons Extra-Virgin Olive Oil
1 Tablespoon Dried Tarragon
Regular Salt
Ground Black Pepper
4 Cups Lettuce, Trimmed into Small Pieces
1 Fennel Bulb, Trimmed, Cored and Shaved
1/2 Cup Pecans, Toasted
4 Ounces Goat Cheese, Crumbled

Step-by-Step Instructions

Pre-Heat Oven
Arrange your oven racks so one is in the center position. Then, turn on the heat to 350 degrees.

Roast the Beets
Trim both ends from the beets. Then, wash them thoroughly. After that, place them in an oven safe dish and drizzle some regular olive oil over them. Sprinkle a few pinches of salt and pepper on them as well. Roll the beets around so they are thoroughly coated.

Next, tightly cover the dish with aluminum foil and place the beets into the oven for 45 minutes to an hour. The beets will be finished when they are slightly tender and you can easily push a fork into them.

When done, remove the dish from the oven and allow the beets to cool for about 15 minutes.

Cook the Quinoa
Warm a medium sized saucepan over medium-high heat on your stove top. Add 1 tablespoon of regular olive oil to the pot and then add the quinoa. Mix and cook for about 3 minutes to lightly toast the quinoa.

After 3 minutes, add 1 2/3 cups of water and bring to a boil. When the water begins to boil, lower the heat to medium-low, cover the pot and let cook for 20 minutes. When the quinoa is finished, turn off the heat and uncover the pot. Allow the quinoa to full cool.

Make the Vinaigrette
In a small bowl, add the vinegar, extra-virgin olive oil, sweet onion and the tarragon. Season to taste with salt and pepper.

Marinade the Beets
Once the beets have cooled sufficiently, take each one and squeeze slightly with your fingertips. When doing this, you should notice the skin begin to move. Keep squeezing until the skin begins to slide off. Peel each beet until there is no skin left. Discard the waste.
After the beets have been peeled, cut each one into wedges and place them into a small bowl. Add 3 tablespoons of the vinaigrette to the beets and mix until everything is coated well.

Make the Salad
In a large bowl, add the red lettuce and the fennel. Add a few tablespoons of the vinaigrette as well and toss until everything in the bowl is well coated.

Toast the Pecans
Warm a small skillet over medium-high heat. Add 1 tablespoon of regular olive oil to the pan. Then, add the pecans and a pinch of salt and mix until the pecans begin to brown. When they brown sufficiently, immediately remove the pan from the heat. Pecans burn quickly, so be careful with this step.

Assemble the Dish
Divide the quinoa between 4 large plates. Top it with the red lettuce salad and then with the beets. Sprinkle the pecans over the beets and then the goat cheese over that. Finally, divide the remaining vinaigrette between the plates and serve.


Collard Greens with Carrots, Feta Cheese and Brown Rice

Serves 4


  • 2 carrots, shredded

  • 2 bunches collard greens, tough stems removed, leaves very thinly sliced

  • 1/2 red onion, finely chopped

  • 1/4 teaspoon fine sea salt

  • 1/2 teaspoon ground black pepper

  • 1/4  pound feta cheese, crumbled

  • 1 (20-ounce) package frozen brown rice, prepared according to package directions


Put carrots, greens, onion, 1/4 cup water, salt and pepper in a large, deep skillet and toss well. Cover and cook over medium heat, tossing once or twice, until greens are wilted and tender, 10 to 15 minutes. Toss with feta cheese and spoon over brown rice.


Roasted Beet Salad with Beet Greens and Feta

serves 4


8 Tblsp Extra-virgin Olive Oil + a bit for roasting
5 Tblsp Red Wine Vinegar
1 Tblsp minced garlic
6-7 Medium Beets
2 Tblsp chopped drained capers
¾ Cup crumbled Feta Cheese
1 Lg or 2 Med sliced Green Onion
Salt and Pepper


Preheat oven to 375 degrees. Scrub beets. Cut green tops off beets; reserve tops and cut beets in half. Toss in small amount of Olive Oil and sprinkle with salt and pepper.
Arrange beets in single layer in 13x9x2-inch baking dish. Roast in oven for about ½ hr or until tender.
Cut stems off beet greens; discard stems. Wash greens. Chop greens coarsely. Transfer greens, with some water still clinging to leaves, to large pot. Stir over high heat until just wilted but still bright green, about 4 minutes. Drain greens; squeeze out excess moisture. Cool; chop coarsely.
Whisk oil, vinegar and garlic in small bowl to blend. Season dressing with salt and pepper.
Transfer greens to medium bowl. Toss with enough dressing to coat. Season to taste with salt and pepper.
Slice beets and then cut crosswise if desired to make bite sized pieces. Transfer to large bowl.
Mix in capers and green onion. and remaining dressing. Add Feta and toss.


Crispy Kale Chips


Serves: 4 as a side


  • 1 bunch of Lacinato kale

  • 1 tablespoon olive oil

  • 1 teaspoon kosher salt

  • ½-1 teaspoon freshly cracked black pepper, depending on how spicy you want your kale.


  1. Wash and thoroughly dry the kale.

  2. Preheat the oven to 325°F and line 2 baking sheets with parchment paper.

  3. Remove the ribs from the kale and discard.

  4. Toss the kale with the olive oil, salt, and pepper in a large bowl then lay flat on the prepared baking sheets so that the leaves aren't overlapping.

  5. Bake in the oven for 15 minutes, rotating the pans halfway through.


5-Ingredient Spinach Parmesan Pasta


serves 4



  • 8 oz uncooked pasta (we used whole wheat Capellini)

  • 3 tablespoons butter

  • 2 cloves garlic, minced

  • 5-6 cups packed baby spinach

  • 1/2 cup grated Parmesan cheese

  • Salt and freshly ground black pepper, to taste


  1. Add the pasta to a large pot of boiling salted water and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water. Set pasta aside.

  2. Using the same pot, melt the butter over medium heat. Add the garlic and cook for 2-3 minutes. Add in the pasta and spinach. Gently toss and cook until spinach leaves are wilted. If the pasta starts to dry out, add in some of the reserved pasta water. We usually add about 1/3 cup. Stir in 1/4 cup of the Parmesan cheese and toss until combined. Season with salt and freshly ground black pepper, to taste.

  3. Pour pasta into a large bowl. Garnish with additional Parmesan cheese and serve immediately.


Egg Salad with Fresh Dill


4-6 servings



  • 1 dozen large eggs

  • 2-3 tablespoons plus 2½ teaspoons kosher or sea salt

  • 1½ cups mayonnaise

  • ¼ cup Dijon mustard

  • ¼ cup fresh dill, minced

  • ¼ cup red onion, minced

  • 2 teaspoons cracked black pepper



Place eggs in a medium-sized pot, cover with cold water and add 2-3 tablespoons of salt. Place pot on stovetop over high heat. After water begins to boil, cook an additional 10 minutes, then remove from heat and let stand 5 minutes. Drain off hot water, then place pot in sink and run cold tap water over eggs until cool to touch. Peel immediately, then transfer to a bowl and chill in refrigerator.

While eggs chill, prep and combine remaining ingredients. Dice hard-cooked eggs, combine with mayonnaise mixture and season to taste with remaining salt and pepper. Refrigerate until ready for use.

For a tasty sandwich, serve on sliced rye or sourdough with butter lettuce and thin slices of red onion and cucumbers.


Roasted Carrots with Dill


serves 6


  • 2 lbs whole carrots

  • 2 tbsp olive oil

  • 2 tbsp freshly chopped dill

  • Kosher salt and pepper to taste



Place the carrots on a greased sheet tray and drizzle with the olive oil. Toss with your hands to make sure they are evenly covered in oil. Sprinkle with kosher salt and pepper.

Roast the carrots for 20 minutes, then remove from the oven and turn the carrots with tongs. Sprinkle with 1 tbsp freshly chopped dill and roast for an additional 20 minutes.

Remove from the oven, place carrots on a platter. Sprinkle with remaining 1 tbsp of fresh dill. Serve immediately.


Herbed Carrot Soup


makes 3.5 quarts



  • 4 tablespoons butter

  • 2 medium onions, sliced

  • 6 cloves garlic, coarsely chopped

  • 3 pounds carrots, peeled and sliced into 1/4-in.-thick rounds

  • 1 bay leaf

  • 1/3 cup long-grain rice (any variety)

  • 2 to 3 tsp. coarse kosher salt

  • 1 teaspoon freshly ground black pepper

  • 8 cups reduced-sodium chicken broth

  • 1/4 cup heavy whipping cream

  • 1 cup crème fraîche or sour cream

  • 1 cup fresh dill, chopped


  1. Melt butter in a large pot (at least 5 qts.) over medium-high heat, then add onions. Cook until onions are translucent, 5 to 7 minutes. Add garlic, carrots, bay leaf, rice, 2 tsp. salt, pepper, and chicken broth.

  2. Increase heat to high and bring to a boil, then reduce to medium-high and cook, uncovered, until carrots are tender, about 20 minutes. Remove from heat and let cool 10 minutes.

  3. Remove bay leaf and purée soup in batches in a blender. Return soup to pot and set over low heat. Add whipping cream and 2 cups water (if soup looks too thick, add a little more water) and cook until warmed through. Season to taste with additional salt.

  4. Serve soup hot, with crème fraîche or sour cream and dill..


Roasted Sugar Snap Peas with Black Pepper

serves 6-8


  • 2 pounds sugar snap peas

  • Olive oil, to coat

  • Fine sea salt

  • Coarse black pepper


Preheat the oven to 450 degrees F.
Coat the snap peas lightly with olive oil. Season with sea salt and lots of black pepper. Roast (in a single layer on a baking sheet or divide between 2 sheets) until browned at the edges but still with some bite left to them, 10 to 12 minutes.


Passion Fruit Salad Dressing: Sweet but Tart



  • 2 passion fruits (or 1/4 cup passion fruit puree)


  • 1/2 cup olive oil


  • 1 tablespoon lime juice


  • 1 tablespoon vinegar


  • 2 tablespoons honey


  • 1/4 teaspoon salt


Cut the passion fruits in half. Scrape the pulp and seeds into a small saucepan.

  1. Heat fruit pulp over medium-low heat, stirring frequently. Heat the pulp almost to boiling, then remove it from the heat.

  2. Strain the pulp through a fine sieve or colander.

  3. Discard the seeds and let the juice cool.

  4. Put the passion fruit juice, olive oil, lime juice, vinegar, honey and salt in a blender or food processor and blend until the mixture is smooth.

  5. Store the salad dressing in the refrigerator for up to one week. Stir or shake before using.


Passion Fruit Cordial

makes about 750 ml

I had never made it before, and it really could not get any simpler. Sipping it poured over loads of ice and topped up with soda water was delicious.

I kept the seeds in the mix, but if they bother you, simply strain them out once it has been made.


  • 2 cups of water

  • 2 cups of sugar

  • 1 cup of passion fruit pulp (about 500g of whole fruit)

  • 2 T lemon juice


Bring all of the ingredients to the boil, then allow it to cool. Pour the cordial into a sterile bottle and serve in a tall glass with loads of ice, soda water and fresh mint. If you feel like turning it into a cocktail, add a splash or two of vodka.


One Bowl Passion Fruit Yogurt Cup Cakes

makes 7-8 cupcakes or 1 9 in cake


Granulated sugar- 1/2 cup

Eggs- 2 small

Vanilla extract- 1/2 tsp

Plain yoghurt- 1/4 cup (I used Total Greek Yoghurt)

Passion fruit pulp/juice- 2 1/2 tbsp * (from 3 small passion fruit)

Plain flour- 1/2 cup

Baking powder- 1 tsp

Salt- a pinch

Flavorless oil- 1/4 cup


Into a mixing bowl whisk together (using a wire whisk, or even a wooden ladle) the first five ingredients till pale and well mixed.

Sift over the flour, baking powder and salt and continue to whisk, making sure no traces of flour are visible.

Add the oil and fold it all together to get a smooth, slightly loose batter.

Arrange the cupcake liners into the tray and fill each cup with the batter, till about 3/4th full.

Place the cupcake tin on a tray and bake in an oven pre-heated at 350 F for about 20 to 22 minutes. I accidentally keep it for about 3 minutes longer and the tops began to brown. You know your oven best, so bake accordingly.

Do the skewer test and if it comes out clean, take the tin out of the oven and leave to cool for about 5 minutes after which you can carefully remove the cupcakes from the tin and leave to cool completely on a wire rack.

Store in an air tight container at room temperature for about 2 to 3 days.


Stir-Fried Boy Choy Flowers with Minced Garlic 

Serves 4 as side dish


  • 1/4 teaspoon ground white pepper powder

  • 1 teaspoon soy sauce

  • 1/8 teaspoon salt, plus more to taste

  • 2 teaspoon cornstarch

  • 1 teaspoon sesame oil

  • 2 tablespoon water

  • 6 cloves garlic, finely minced (about 2 tablespoons)

  • 1 pound choy sum, roughly chopped

  • 2 tablespoons vegetable, canola, or peanut oil


1. In a small bowl combine the ground white pepper powder, soy sauce, salt, cornstarch, sesame oil, and water together. Mix well and add the minced garlic (see note above). Set aside.

2. Bring a large pot of water to boil. Add the chopped choy sum and cook until bright green, about 40 seconds. Drain well.

3. Heat vegetable oil in a wok over high heat until smoking. Add the choy sum, stir, and season with a few pinches of salt. Continue to cook while stirring regularly for about 2 minutes. Push the choy sum away from the center of the wok (see note above). Stir the sauce and add it to the center. Once it starts bubbling, combine it with the choy sum. Season to taste with more salt as desired. Transfer to a serving platter and serve immediately.


Bok Choy Flowers are also wonderful mixed into tossed salads and delicious in scrambled eggs.


Red Cabbage Salad with Warm Pancetta-Balsamic Dressing

Serves 6


  • 1/4 cup dried currants

  • 3 tablespoons balsamic vinegar

  • 6 cups thinly sliced red cabbage (from about 1/2 medium head)

  • 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped

  • 1 tablespoon finely chopped shallot

  • 1 tablespoon extra-virgin olive oil

  • 1/2 cup whole almonds, toasted, coarsely chopped

  • 1/4 cup chopped fresh Italian parsley


Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.

Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium-high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant-vinegar mixture and olive oil. Season with salt and freshly ground black pepper.

Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.


Simple Chicken and Cabbage Tacos with Cilantro Cream

Serves 6


  • 1/2 cup cilantro leaves

  • 3/4 cup sour cream, preferably reduced-fat

  • 2 tablespoons fresh lime juice

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 1 small red cabbage (1 1/2 pounds), halved, cored and finely shredded

  • 2 pickled jalapeños, thinly sliced

  • 2 scallions, thinly sliced

  • 1 small rotisserie chicken, meat shredded, skin and bones discarded

  • Warm corn tortillas, for serving


  1. In a blender, puree the cilantro with the sour cream, lime juice and olive oil until smooth. Season with salt and pepper.

  2. In a large bowl, toss the red cabbage with the jalapenos, scallions and the cilantro dressing. Let stand for 15 minutes, until the cabbage just begins to wilt. Add the chicken and toss until it is coated with the dressing. Season with salt and pepper and serve with warm corn tortillas.


Simple Swiss Chard Pasta

Serves: 2-3


  • 6 oz pasta

  • 1 teaspoon olive oil

  • 4-5 chard leaves, stems diced, leaves coarsely chopped

  • ½ teaspoon balsamic vinegar

  • 1 cup canned fire roasted diced tomatoes

  • 2 cloves garlic, minced

  • ½ cup cooked white beans, drained and rinsed

  • shaved pecorino cheese

  • ¼ cup pine nuts, optional

  • salt & pepper


  1. In a large pot of salted boiling water, cook pasta until al dente.

  2. Meanwhile, in a large skillet, heat oil over medium heat. Add chard stems and a pinch of salt. Give them a stir, then add the chard leaves and gently toss until they begin to wilt. Add the balsamic, tomatoes, garlic, white beans, freshly ground pepper, and toss. Once the chard is cooked down, add pasta and remove from heat. Serve with shaved pecorino cheese and pine nuts on top.


Roasted Asparagus with Balsamic Brown Butter Sauce

Serves 6


  • 2lbs asparagus spears (trim or peel any stalks that seem tough)

  • 1tablespoon olive oil

  • 14teaspoon salt (I use kosher salt)

  • 18teaspoon black pepper

  • 2tablespoons unsalted butter

  • 2teaspoons soy sauce

  • 1teaspoon balsamic vinegar


  1. Arrange asparagus in a single layer on baking sheet; toss to coat with olive oil.

  2. Sprinkle with salt and pepper.

  3. Bake at 400 degrees for approximately 12 minutes or until tender.

  4. Just before asparagus is done, melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally.

  5. Do not burn the butter or let it get too brown, should be golden brown.

  6. Remove from heat; stir in soy sauce, and vinegar.

  7. Drizzle over asparagus, tossing well to coat.

  8. Serve immediately.


Roasted Carrots and Parsnips with Honey, Cilantro and Lime (can be made with just carrots or just parsnips, as well)

5 servings


6 medium carrots , sliced in half lengthwise

6 medium parsnips, sliced in half lengthwise

1 lime, juiced

3 teaspoons honey

1 tablespoon cilantro leaves, chopped

3 tablespoons extra-virgin olive oil or melted butter


Preheat oven to 400°F, and line a baking sheet with parchment paper. Whisk lime juice, honey, cilantro, and olive oil together in a small bowl, melting the honey first if necessary. Arrange carrots or parsnips evenly on baking sheet, and drizzle with the honey-lime mixture. Roast for 25-30 minutes or until caramelized. Sprinkle with extra chopped cilantro to serve.


Parsnip & Carrot Fritters with Lime Cilantro Yogurt



7 small-medium carrots
3 medium parsnips
1 medium sweet onion
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 bunch fresh cilantro
2 cloves garlic
4 eggs
3 Tbls. all purpose flour
1/2 tsp salt
1/2 tsp pepper
Olive oil or grapeseed oil for frying


1. In a small pan, toast cumin and coriander until fragrant. Remove from heat and set aside.
2. Peel and grate carrots and parsnips. Combine them with the finely diced onion, minced garlic, chopped cilantro, cumin and coriander. Fold in the flour then add the beaten eggs, salt and pepper.
3. Heat a sauté pan to medium and add a glug of oil (about 2 Tbls). Place a large tablespoon of the carrot/parsnip mixture (do 3 at a time) into the hot oil and spread out with the back of the spoon. Fry the fritters on both sides until golden brown, crispy and cooked through. Keep in a warm oven until you’re ready to eat.

Lime Cilantro Yogurt

1. Chop cilantro.
2. Mix yogurt, lime zest, juice and cilantro together.
3. Dollop on top of fritters, garnish with capers and a squeeze of fresh lime juice.


Roasted Apples and Parsnips

Serves 8


  • 2 pounds parsnips, peeled and cut lengthwise into quarters

  • 2 pounds Fuji apples, peeled and cut into quarters

  • 1 1/2 to 2 Tbsp. coarsely chopped fresh sage

  • 3 tablespoons extra virgin olive oil

  • 1 teaspoon salt

  • 1/2 to 1 tsp. pepper

  • Pinch of ground nutmeg

  • Pinch of ground allspice

  • Garnish: fresh sage leaves


  1. Preheat oven to 475°. Toss together all ingredients. Arrange in a single layer in a lightly greased 17- x 12-inch jelly-roll pan.

  2. Bake at 475° on an oven rack one-third down from top of oven, stirring occasionally, 30 minutes or until tender and browned. Garnish, if desired.


Oven Roasted Carrots and Kale

Serves 2


1/2 lb. carrots, sliced lengthwise, then cut on diagonal
5 ounces kale, washed, thick stems removed
1 tablespoon olive oil
1/2 yellow or white onion (this would be great with a vidalia or sweet onion)
4 cloves garlic, crushed or minced
Salt and (optional) parmesan cheese to taste


1. Preheat oven to 400 degrees.
2. Remove stem of kale leaves. Chop kale finely. Chop the onion, carrots and garlic.
3. Combine kale, carrots, onion, garlic and olive oil in a large bowl and use your hands to mix it well. Make sure all the kale gets massaged with oil.
4. Spread in a 13 x 9 baking dish and cook 20-25 minutes, stirring once halfway through. (The carrots should be tender and the kale wilted and brown in spots.) Sprinkle lightly with salt and parmesan if using, and enjoy.


Celery Root, Carrot, and Kale Soup

serves 4


  • 1 medium celery root, peeled and diced

  • 4 carrots, peeled and diced

  • 2 garlic cloves, chopped

  • 2 cups kale, roughly chopped

  • 1 small onion, chopped

  • celery root tops, chopped

  • 2 bay leaves

  • 6 cups vegetable stock

  • sea salt & fresh ground pepper

  • 1/4 cup tubed pasta

  • 4 slices baguette, cut on the bias

  • 2 tsp. unsalted butter

  • garlic clove, cut in half

  • Parmesan cheese, grated


  1. Heat oil in a stockpot over medium-high heat and add the celery root, carrots and garlic. Cook until golden, about 10 minutes. Stir in the onion, celery root tops and kale and cook for another minute. Pour in the stock and add the bay leaves and season well. Bring to a boil and reduce heat and simmer for 15 minutes, or until the vegetables have softened.

  2. Boil salted water and add in the pasta and cook according to the directions, roughly 8 minutes.

  3. Meanwhile, heat the oven to 425F degrees. Butter the baguette slices and place in the oven until golden brown, roughly 5 minutes.

  4. Discard the bay leaves and and stir in the pasta. Ladle the soup into a bowl and top with a baguette slice and some grated Parmesan.


Simple Roasted Celery Root

serves 2-4 depending on portion size


  • 1 celery root (sometimes called celeriac)

  • 1/4 cup vegetable oil

  • 1 teaspoons salt


  1. Preheat oven to 425°F

  2. Trim and peel celery root and cut into 1-inch pieces.

  3. In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.

  4. Stir celery root and reduce temperature to 375°F

  5. Roast celery root, stirring after the 30 minutes, 1 hour more.


Blood Orange, Beet, And Fennel Salad

Serves 4-6


  • 4 medium beets, tops trimmed

  • 3 blood oranges

  • 1 medium navel orange

  • 1 tablespoon fresh lemon juice

  • 1 tablespoons fresh lime juice

  • 1/2 small fennel bulb, very thinly sliced crosswise on a mandoline

  • 1/4 onion, very thinly sliced on a mandoline (about 1/3 cup)

  • Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)

  • Coarse sea salt and freshly ground black pepper


Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and navel orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.
Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavors to meld.


Roasted Fingerling Potatoes and Fennel

Serves 4


Toss 1 pound halved fingerling potatoes with 1 sliced fennel bulb, 1 sliced white onion, 6 sliced garlic cloves, 8 sage leaves, 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and crisp, 35 to 40 minutes, tossing halfway through. Season with salt and drizzle with olive oil.


Baked Parmesan-Crusted Daikon Radish Fries

Makes 4 servings


1.25 pounds daikon
2 tablespoons olive oil, divided
2 eggs
1/2 teaspoon dried thyme
1/4 teaspoon ground mustard
1 1/2 cups grated parmesan cheese


Preheat the oven to 425 degrees. Coat a baking sheet with 1 tablespoon olive oil and set aside. (If you have enough room in your oven for side-by-side sheets, you can do two baking sheets at once.)
Now you can prepare your daikon. Start by peeling them, removing the ends, and cutting them into equal length pieces.
Now you want to cut them into a fry shape. The goal is to get them as uniform as possible as this helps with even baking.
Once you have your daikon cut, you’re ready for the coating. But first, put your oil-coated baking sheet in the preheated oven to heat up the oil for a few minutes.
Meanwhile, in a small bowl, beat the egg with the dried thyme and dried mustard. Put your parmesan cheese in a separate bowl.
Take the baking sheet out of the oven.
Dip a daikon fry with the egg mixture and then roll it in the parmesan cheese until it has a nice, thick coat. Place it on the baking sheet and repeat until you have a full pan.
Bake the fries for 10 minutes, and then take them out and use a spatula to flip them over. Bake an additional 7-10 minutes, until the flip side is just golden brown.
Repeat this with a second batch, if necessary. Enjoy!


Mixed Green Salad with Beets and Daikon

Serves 4


  • 3/4 pound beets

  • 2 tablespoons white balsamic vinegar

  • 1 tablespoon Champagne vinegar

  • 1 teaspoon Dijon mustard

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons orange marmalade

  • Pinch of crushed red pepper

  • Salt and freshly ground black pepper

  • 4 ounces salad greens

  • 1 cup thinly sliced peeled daikon (4 ounces)


  1. Preheat the oven to 400. Wrap the beets in a double layer of aluminum foil and roast for about 1 hour, until tender. Let cool, then peel the beets. Thinly slice half of the beets and cut the other half in wedges.

  2. In a small bowl, whisk the balsamic and Champagne vinegars with the mustard. Whisk in the olive oil in a thin stream, then whisk in the marmalade and season with crushed red pepper, salt and black pepper. Transfer half of the dressing to a large bowl and add the salad greens and daikon. Toss well and transfer to plates. Add the beets and the remaining dressing to the bowl and toss to coat. Scatter the beets all around the greens and serve right away.


Quick Collard Green Saute

Serves 4


  • 1 large bunch collard greens

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1/2 teaspoon red pepper flakes

  • kosher salt

  • black pepper, ground

  • 1/4 cup chicken broth


Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don't need to be stripped. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 inch thick slices.
Heat a large sauté pan over medium high heat and add the olive oil. Once hot, add the garlic and red pepper flakes and saute until fragrant. Add the collard greens, and saute until bright green, about 4 minutes. Season with salt and pepper. Stir in the chicken broth and cook until the liquid evaporates, another 2 minutes.


Collard Green & Potato Patties

Makes 8 patties


2 pounds potatoes – peeled and chopped into large chunks
1 Tbsp Salt
1/2 Cup Whole Milk
4 Tbsp Unsalted Butter
1/2 Onion – chopped
2 Cloves Garlic – thinly sliced
1 Bunch Collard Greens – rinsed, stems removed and chopped
Salt & Pepper
1/2 Cup Flour
1 tsp Paprika
1-2 Tbsp Olive Oil


Place the potatoes in a saucepan and cover with water by 2 inches. Add 1 Tbsp salt and bring to a boil over medium-high heat. Boil the potatoes until they are fork tender, about 15 minutes. Drain the potatoes and return them to the saucepan. Add the milk, 3 Tbsp of the butter and salt & pepper to taste. Roughly mash the potatoes. Cover and set aside.
Heat the remaining 1 Tbsp of butter in a large skillet over medium-high heat. Add the onion and garlic, saute until soft and translucent, 2-3 minutes. Add the collard greens. If using fresh collard greens, add 1/4 cup of water. Cook the collard greens for 5 minutes, stirring occasionally.
Add the cooked collard greens to the potato mixture and stir to combine. Season to taste with salt and pepper. Set aside to cool.
Combine the flour and paprika on a plate and spread into a thin layer. When the potatoes are cool enough to handle, scoop out 1/2 cup portions and form into a patty. Dust each patty with the flour.
Add 1-2 Tbsp olive oil to a skillet over medium-high heat. When hot, add the patties and cook for 2-3 minutes on each side.


Orange-Braised Carrots with Shallots and Thyme

Serves 6


  • 2 pound carrots with the greens attached

  • 1/3 cup small-diced shallots (1 large)

  • 2 teaspoons grated orange zest

  • 1¼ cups freshly squeezed orange juice, divided (3 oranges)

  • 1/3 cup good olive oil

  • 6 sprigs fresh thyme, tied with kitchen string

  • Pinch of crushed red pepper flakes

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons minced fresh flat-leaf parsley, for serving, (optional)


Preheat the oven to 275 degrees.
Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.
Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that’s large enough for the vegetables to lie flat. Add the shallots, orange zest, ¾ cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and ½ teaspoon black pepper.
Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1½ hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining ½ cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.


Chard with Shallots, Pancetta & Walnuts

Serves 6


  • 2 thin slices pancetta, (1½ ounces), diced (see Tip)

  • 2 medium shallots, thinly sliced

  • 1 pound chard, stems and leaves separated, chopped (see Note)

  • 1 teaspoon chopped fresh thyme

  • ¼ cup water

  • 1 tablespoon lemon juice

  • 2 tablespoons chopped walnuts, toasted

  • ¼ teaspoon freshly ground pepper


  1. Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels.

  2. Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper.


  • Tips: Pancetta is an unsmoked Italian bacon usually found in the deli section of large supermarkets and specialty food stores. Regular or turkey bacon may be substituted.

  • To toast chopped walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

  • Note: After washing the chard, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.


Chard, Beet and Goat Cheese Empanadas

12-15 medium size or 20-25 small empanadas


  • 12-15 medium size or 20-25 small empanada discs, (use homemade empanada dough for baking** or store bought)

  • 4 small beets, cooked, peeled and diced

  • 1 bunch of chard, chopped

  • 1 cup crumbled goat cheese

  • ½ white onion, sliced

  • 2 tablespoons olive oil

  • 2 garlic cloves, crushed

  • 1 tablespoon finely chopped fresh oregano, can also use dried oregano

  • 1 egg, yolk and white separated and lightly whisked

  • Salt to taste


  1. Heat the oil and sauté the onions and garlic for 3 minutes.

  2. Add the chopped chard and cook for about 5 minutes, stirring occasionally.

  3. Remove from the heat, cool down and mix with the diced beets, crumbled goat cheese and chopped oregano.

  4. To assemble the empanadas spoon the stuffing on to the center of each empanada disc.

  5. Brush the inside edges of the empanada discs with the egg whites, this is will help them seal better and keep the filling from leaking while baking.

  6. Fold the empanada discs and seal the edges, use a fork to help seal the empanadas.

  7. Lightly brush the top of the empanadas with the egg yolk; this will give a nice golden glow when they bake.

  8. Chill the empanadas for at least 30 minutes, this will help them seal better and prevent leaks.

  9. Pre-heat the oven to 400 F and bake for 20-25 minutes or until golden.

  10. Serve warm with the mint crème fraiche sauce**.

** Making homemade empanada dough:


  • 3 cups all-purpose flour

  • ¼ to 1/2 teaspoon salt

  • 6 oz unsalted butter (1 ½ sticks)

  • 1 egg

  • 1/4 cup to 1/2 cup of water or milk, adjust as needed to obtain a soft and smooth dough


  1. Mix the flour and salt in a food processor.

  2. Add the butter and pulse

  3. Add the egg and the water or milk (in small increments) and continue pulsing until a clumpy dough forms.

  4. To make the empanada dough by hand, follow the same instruction but use your hands to mix the ingredients together.

  5. Split the dough into 2 large ball, flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).

  6. Roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn't need to be perfectly round) - if you have a tortilla press you can use it to flatten the dough balls.

  7. Use immediately, or store in the refrigerator/freezer to use later.

** Spicy Mint Crème Fraiche Sauce


  • 8 ounces crème fraiche – can also use sour cream or yogurt

  • 1medium sized bunch of mint, about ½ cup coarsely chopped

  • ¼ cup coarsely chopped cilantro

  • ¼ cup coarsely chopped parsley leaves

  • 2 garlic cloves

  • 1-2 Serranos or other hot peppers, deveined and seeded

  • 3 tablespoons lemon juice, about ½ lemon

  • Salt to taste


  1. Place all of the ingredients in the blender and blend well, but be careful to not over blend or you will get small buttery lumps instead of a smooth sauce.

  2. The sauce will be very liquid after you blend it, but if you return it to the refrigerator it will thicken.


Roasted Golden Beets

Serves 4


  • 4 beets, peeled and cut into 3/4-inch cubes

  • 2 tablespoons olive oil

  • 1 teaspoon dried thyme leaves (optional)

  • 1 pinch sea salt or to taste


  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  2. Toss the beets, olive oil, and thyme in a bowl until beets are coated, and arrange pieces of beet on baking sheet so that they don't touch. Sprinkle the beets with sea salt.

  3. Roast in the preheated oven until the beets are tender, 10 to 20 minutes. A fork inserted into a beet cube should come out easily.


Golden Beet and Barley Salad with Red Chard

Serves 8 to 10 (makes about 10 cups)


4 medium golden beets, tops removed (see Recipe Note)
1 cup dry pearl barley
1/2 large red onion, minced (about 1 cup)
1 bunch (about 1 pound) red chard
3 tablespoons lemon juice from 1 lemon, divided
4 ounces feta, crumbled, plus extra for serving
2 1/2 tablespoons extra-virgin olive oil, divided
Salt and pepper to taste


Heat the oven to 450°F. Loosely wrap the beets in foil and roast them in the oven until they are just fork tender, 30 to 45 minutes. Let cool enough to handle, then peel and dice the beets into 1/2-inch cubes.
Meanwhile, cook the barley. Bring 4 cups of water to a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is tender, about 30 minutes. Drain the barley and return it to the pan. Cover with a clean dishtowel until ready to use.
Place the onions in a small bowl and cover with cold water. Set aside to soak for at least 30 minutes.
Wash the chard and pat dry, but leave some moisture clinging to the leaves. Strip off the leaves, stack them in a pile, and slice them into 1/2-inch ribbons. Set aside. Dice the stems into small bite-sized pieces and set aside.
Heat 1 teaspoon of olive oil in a large skillet over medium heat. Sauté the diced chard stems with a pinch of salt until they start to turn translucent around the edges, 6 to 8 minutes. Add the ribboned chard leaves, half of the lemon juice (1 1/2 tablespoons), and a healthy pinch of salt. Continue to cook, stirring gently, until it is bright green and has wilted down, another 4 to 5 minutes. If the pan is very dry, add a few tablespoons of water so the chard can keep steaming.
Drain the red onion from the soaking water. Combine diced beets, cooked barley, chard stems and leaves, and red onion in a large mixing bowl. Let everything cool to room temperature, then stir in the feta. Whisk together the remaining lemon juice, 2 tablespoons of olive oil, and 1/4 teaspoon salt. Drizzle the vinaigrette over the salad and stir to evenly coat all the ingredients.
Taste the mixture. As needed, add salt 1/4 teaspoon at a time. Add pepper to taste.
Serve family-style in a large bowl or in individual bowls with extra feta sprinkled over the top. Leftovers will keep refrigerated for one week.

Recipe Notes:

• If your beets come with their tops still attached, you can substitute them for all or part of the chard.


Made-from-Scratch Orange Cake with Orange Glaze

9 inch cake


  • 6 oz of unsalted butter, melted

  • 2 oranges (zest and juice)

  • 1 lemon (zest)

  • 1 cup  of sugar

  • 4 large eggs

  • 1 teaspoon of vanilla extract

  • 1 pinch of salt

  • 1.5 cups of all-purpose flour

  • 2 teaspoons of baking powder

for the glaze:

  • 1 orange (juice)

  • 1/4 cup of powdered sugar


1. Preheat the oven to 350°F (175 ° C).
Melt the butter cut in pieces in a double boiler or in the microwave (for 30 seconds, than add 10 seconds intervals, as necessary). Let it cool down.
2. In a bowl, combine the grated zest of two oranges, their juice and the lemon zest.
3. In a separate larger bowl, whisk together the eggs with the sugar.
Add the vanilla extract, the melted butter, the salt and the citrus mixture (zest and juice) and whisk some more. Whisk in the flour and the baking powder. Mix until combined.
4. Grease a 9 in. (23 cm) pan (with removable bottom) with butter and flour. I used parchment paper for the bottom, and I only greased the sides. Pour the batter and level with a spoon.
Bake at 350°F (175 ° C) for 30-35 minutes, until slightly golden on top. Turn off the oven and let the cake rest inside the oven for five minutes.
5. When the cake is almost ready, prepare the orange glaze. In a small pan, mix the orange juice with powdered sugar. Simmer over medium heat for a couple of minutes and pass through a mesh strainer.

Let the cake cool down before removing from the pan, and drizzle with the orange syrup.


Smashed Red Potatoes with Cabbage

Serves 6


  • 2 pounds red potatoes, scrubbed

  • Salt

  • 1 pound cabbage (1/2 medium cabbage), quartered, cored and cut in thin shreds across the grain

  • 2 tablespoons unsalted butter or extra virgin olive oil

  • 2 heaped tablespoons finely chopped onion or scallions

  • ⅔ cup low-fat milk (more as needed)

  • Freshly ground pepper

  • 2 tablespoons minced chives (optional)


  1. Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they’re still hot), cut them into quarters.

  2. Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.

  3. Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the onions or scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.


Irish Colcannon ~ Potatoes with Bacon and Cabbage

Serves 6


3 slices bacon
2 pounds small red potatoes, chopped into 1" pieces
1/2 small head of green cabbage, about 4 cups chopped small
1 small yellow onion, about 3/4 cup chopped small
1/3 cup milk
kosher salt, to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons butter, soft or melted


Place the potatoes in a pot, along with enough water to cover them. Add 2 teaspoons salt to the pot and bring to a boil. Simmer until the potatoes are fork tender, about 15-18 minutes.
While the potatoes are boiling, cook the bacon in a skillet over medium high heat. When the bacon has browned and is slightly crisp, remove to a paper towel lined plate. Reserve about a tablespoon of the bacon grease and drain the rest. Leave the rest of the drippings in the skillet. Add the onions to the hot skillet with the bacon grease and saute over medium high heat for 1-2 minutes, until they are lightly browned. Add the cabbage and toss lightly while it sautes and wilts, about 5 minutes. Season generously with salt and pepper as it cooks.
Drain and place the potatoes back in the hot pot. Place the pot back over the still-warm burner (or if your stove is gas, set the heat to the lowest setting). Mash the potatoes over very low heat and add the milk, 1/2 - 1 teaspoon salt and pepper. Fold in the cooked and crumbed bacon, cabbage, and onions. Transfer to a serving bowl, form a small well in the center and fill with the butter. Serve hot. Enjoy!


Lacinato Kale with Roasted Carrots, Chickpeas + Spiced Tahini Dressing

Serves 2-4

Salad Ingredients

  • 1 bunch carrots, peeled and cut on a large bias

  • 1 tablespoon 2 teaspoons olive oil, divided

  • 1/2 teaspoon sea salt, divded

  • 1 bunch lacinato kale, stems removed and torn into bite size pieces

  • 1 tablespoon fresh lemon juice

  • 1 cup cooked chickpeas


  1. Preheat oven to 425. Line a large baking sheet with parchment paper. Add carrots to baking sheet and toss with 1 tablespoon olive oil and a 1/4 teaspoon sea salt. Roast until carrots are tender and caramelized – about 20-30 minutes.

  2. Meanwhile, place torn kale in a large bowl. Add lemon juice, remaining 2 teaspoons olive oil and 1/4 teaspoon sea salt.

  3. Gently ‘massage’ kale with clean hands. Kale should turn bright green and begin to tenderize. Toss in chickpeas and cooked carrots. Drizzle with tahini dressing and serve extra on the side.

.Spiced Tahini Dressing Ingredients and Preparation

  • 1/4 cup roasted tahini

  • 1/4 cup water

  • 1 piece garlic, minced

  • 2 tablespoons fresh lemon juice

  • 1/4 teaspoon sea salt

  • 1 tablespoon turkish maras peppers (or substitute 2 teaspoons paprika + dash of crushed red pepper flakes

  1. Whisk all ingredients together. Depending on the consistency of the tahini (whether oily or solid) you may need to add a bit of extra water until you reach desired consistency. Season to taste


Sauteed Broccolini and Garlic

Serves 6


  • 2 tablespoons kosher salt

  • 4 bunches broccolini (1 1/2 pounds)

  • 3 tablespoons good olive oil

  • 6 garlic cloves, minced


In a large pot, bring 8 cups of water and the salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are crisp tender. Drain and immediately immerse the broccolini in a large bowl filled with ice water to stop the cooking. Drain in a colander and set aside.
Heat the oil in a saute pan. Add the garlic and cook over low heat, stirring occasionally, for 1 to 2 minutes. Add the broccolini and stir until heated through.



Granny Smith Apple Cake

Serves 16

Great for breakfast or topped with whipped cream or vanilla ice cream!


  • 14 cup unsalted butter (melted)

  • 14 cup unsweetened applesauce

  • 2 cups all-purpose flour

  • 1 cup granulated sugar

  • 12 cup packed light brown sugar

  • 1 14 teaspoons baking soda

  • 12 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1 12 teaspoons ground ginger

  • 14 teaspoon ground nutmeg

  • 3 medium granny smith apples, peeled, cored, and cut into 1-inch chunks

  • 2 large eggs, lightly beaten


  1. Preheat oven to 350. Butter a 9 x 13 inch baking pan, set aside.

  2. In a large bowl, whisk together flour, sugars, baking soda, salt, cinnamon, ginger, and nutmeg.

  3. Add the apples, butter, applesauce, and eggs; stir just till combined. Batter will be VERY chunky, mostly apples.

  4. Spoon batter into pan, smooth with a spatula. Bake 40 to 45 minutes, or until a toothpick inserted in center comes out clean. Cool in pa


Spicy Sweet Potato and Black Bean Tacos with Lime-Cilantro Yogurt

Serves 4

Can be served on any type of tortilla or leafy green wrap, or make it into taco salad.


  • 1 1/2 pounds (about 2 medium) sweet potatoes, cubed

  • 4 tablespoons olive oil, divided

  • 1 tablespoon taco seasoning (or 1 teaspoon cumin, 1 teaspoon paprika, 1/4 teaspoon coriander, and 1/4 teaspoon cayenne)

  • Salt

  • Pepper

  • 1 small onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 can (14.5 ounces) black beans, rinsed and drained

  • 1 lime

  • 1/2 cup plain yogurt

  • 2 tablespoons cilantro, plus additional for garnish

  • 4 tortillas

  • Cabbage, for garnish (optional)

  • Lettuce, for garnish (optional)

  • Radish, for garnish (optional)


  1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Toss sweet potatoes in a bowl with 3 tablespoons oil, taco spices, and salt and pepper to taste. Pour onto baking sheet in a single layer. Cook for 15 to 20 minutes, until tender, stirring halfway through.

  2. Meanwhile, heat remaining tablespoon oil over medium-high heat in a sauté pan. When hot, add onion and cook 5 to 6 minutes until translucent and starting to brown. In the last 30 seconds, add garlic. Reduce heat to medium-low and add black beans, 1 to 2 pinches salt, and juice from 1/2 lime. Heat until warmed through.

  3. To make lime-cilantro yogurt, mix yogurt, juice and zest from remaining 1/2 lime, and cilantro in a small bowl.

  4. To serve, warm tortillas by steaming or quickly heating on a skillet. Layer sweet potatoes and black beans on tortilla with garnishes of choice. Top with lime-cilantro yogurt, cilantro, and an extra squeeze lime juice.


Grilled Sweet Potatoes with Lime and Cilantro

Serves 4


  • 3 sweet potatoes, unpeeled

  • Kosher salt

  • 2 teaspoons finely grated lime zest

  • Pinch of cayenne pepper

  • 1/4 cup canola oil

  • Freshly ground pepper

  • 1/4 cup finely chopped fresh cilantro


Parcook the potatoes: Place in a pot of water and boil until fork-tender; let cool. Slice each potato lengthwise into eighths.
Preheat a grill to medium or place a cast-iron grill pan over medium heat. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown on all sides (including the skin) and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.


Spinach Pancakes – Ottolenghi (with or without Lime Butter)

Adapted from breadandbutternyc.com
Serves 4


1/2 pound spinach - 8 cups washed
3/4 cup self raising flour
1 Tbsp baking powder
1 egg
4 Tbsp unsalted butter melted
pinch salt
1 tsp ground cumin
2/3 cup milk
6 medium green onions, finely chopped
1 egg white
Olive oil

Lime butter
7 tablespoons unsalted butter, at room temperature
grated zest of 1 lime
1½ tbsp lime juice
¼ tsp salt
½ tsp white pepper
1 tbsp chopped coriander
½ garlic clove, finely chopped
¼ tsp chilli flakes


- Cook the spinach in some water just until it wilts. Then sieve and squeeze until no water remains. Roughly chop and put aside.
- Put the flour, baking powder, whole egg, melted butter, salt, cumin and milk in a large mixing bowl and whisk until smooth. Add the green onions, chile and spinach and mix well with a fork. Add seasoning. Whisk the egg white to soft peaks and gently fold into the batter.
- Pour a small amount of olive oil into a heavy skillet, when it is hot add 1/4 cup of the batter. Cook 2-3 mins each side then turn and cook 1 more min. You can make these as big or small as you want. After each 1/2 pancakes are made, wipe the skillet and repeat the process. Transfer the pancakes to a plate with a paper towel and keep warm. To serve, pile up three pancakes per person and place a disc of flavored butter on top to melt. Serve a flavorsome leaf salad on the side.
Some lime butter will probably be left over. Keep it in the fridge and then smear it over a baked sweet potato.


Japanese Baby Turnips Sautéed in Butter and Soy Sauce



1 bunch of Japanese baby turnips (or regular baby turnips) and their greens, thoroughly washed
Sesame oil
Japanese soy sauce
Crushed Aleppo pepper or shichimi

How to prepare:

1. Separate the leaves from the baby turnips. Trim the turnips and cut them in half if they are too big. You want all the turnips and turnip pieces to be roughly the same size so that they cook evenly. Roughly chop the greens into 2-inch pieces.
2. In a large saucepan, heat a knob of butter and about a teaspoon of sesame oil together over medium heat. When the butter begins to foam, toss in the baby turnips. Carefully add a splash of soy sauce to the pan along with some Aleppo pepper or shichimi to taste. Sauté the turnips until they begin to lose their opacity and turn translucent. Add the greens and continue to cook everything until the greens are wilted and the turnips are cooked through. Adjust the seasoning and serve.


Cilantro-Lime Cucumber Salad

Yield: 5-6 side servings


  • 1 jalapeno, seeded and finely diced

  • 2 cloves garlic, finely minced

  • 3 tablespoons fresh lime juice

  • 1/4 teaspoon crushed red pepper

  • ½ teaspoon salt, or to taste

  • black pepper to taste

  • 3 tablespoons olive oil

  • 2 cucumbers, very finely sliced (see photos)

  • 4 tablespoons minced cilantro, to taste


  1. Dice the jalapeno and garlic and add to a medium-sized bowl.

  2. Add 3 tablespoons of fresh lime juice, crushed red pepper, salt, and pepper. Use a whisk to incorporate the 3 tablespoons olive oil. Set aside.

  3. Finely slice the cucumbers. Use a mandolin if you have it, but a very sharp knife will do the trick. (See photos below.) Add the cucumbers to the dressing and stir together.

  4. Finely mince the cilantro and add it to the bowl. Stir to combine. You can either let it sit in the fridge to marinate for a couple hours, or serve immediately.

Make sure that you let the salad sit on the counter for a little while before serving if it's been in the fridge; the olive oil solidifies slightly when it's cold.


Warm Orzo Salad with Beets & Greens


Serves 6, as a side dish


  • 3/4 pound beets, with greens attached

  • 1/4 cup pine nuts

  • 2 tablespoons extra virgin olive oil

  • 1/2 medium red onion, thinly sliced

  • 2 cloves garlic, minced

  • 8 ounces orzo pasta

  • 3 ounces feta cheese, crumbled

  • Kosher salt & freshly ground pepper


  1. Heat the pine nuts in a dry skillet, over medium heat, until they begin to brown. Watch them carefully, as they will burn in a flash. Remove from the heat & transfer to a bowl. Set aside.

  2. Peel the beets & chop them into bite-sized pieces. Remove the stems from the beet greens & slice the leaves into strips. Wash the greens thoroughly to remove any grit.

  3. Heat the olive oil in a skillet over medium heat. Add the sliced red onion & garlic. Cook until the onions are tender & golden brown, about 10 minutes. Reduce the heat to medium low & add the beet greens. Cover & cook, tossing occasionally, until the greens are wilted, about 5 minutes.

  4. Meanwhile, cook the beets in a pot of salted water, until just tender, about 10-12 minutes. Remove the beets from the pot using a slotted spoon & set aside. Return the water to a boil & add the pasta. Cook, according to the package instructions, until al dente & drain. Add the orzo to a bowl, along with the beets, pine nuts, beet greens & crumbled feta. Toss, season with salt & pepper to taste & serve.


Badass Beet Salad!

Serves 4


  • 3 medium beets, sliced 1/16th to 1/8th inch thick (love your mandolin)

  • 1 orange, zested and then supremed, juices reserved

  • ¼ cup roasted or steamed edamame

  • 2 oz. soft goat cheese

  • 2 T. extra virgin olive oil

  • 1 T. Lemon juice

  • salt and pepper


Whisk the reserved orange juice, lemon juice and a pinch of salt together until salt dissolves. Continue to whisk while drizzling in olive oil.
Toss beets with dressing.
Arrange all of the remaining ingredients on a platter and top with extra dressing and fresh black pepper as desired. Eat.


Cream of Cauliflower Soup

Serves 4


  • 1 cauliflower

  • 2 1/2 cups chicken broth

  • 1 leeks or 1/2 onion

  • 1cup butter

  • 1cup flour

  • 1 1/2 cups milk

  • salt

  • pepper


  1. Chop cauliflower and leeks.

  2. Simmer cauliflower and leeks in broth for 30 minutes.

  3. Blend in blender to desired consistency.

  4. Melt butter in deep skillet and add flour.

  5. Gradually add milk while whisking until thick.

  6. Add all and season to taste.


Mustard-Parmesan Whole Roasted Cauliflower

Serves 4


  • 1 large heads cauliflower

  • 1 clove garlic, halved

  • 1/4 cup olive oil

  • 4 tablespoons Dijon mustard

  • Kosher salt and freshly ground black pepper

  • 1/4 cup fresh parsley leaves, roughly chopped

  • 1/4 cup grated Parmesan

  • Lemon wedges, for serving


Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of the head with the cut garlic.
Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixturehttp://jenniferskitchen.com/wp-content/themes/dynamik-gen/images/content-filler.png

Kale, Carrot, and Chickpea Soup

4-6 servings


  • 1 medium yellow onion, diced

  • 7 medium raw carrots, sliced thin or diced small

  • 4 stalks celery, diced

  • 3 tablespoons olive oil

  • 7 cups chopped kale

  • 2 cloves garlic, minced

  • 4 cups water, stock, or broth

  • 2 tablespoons onion powder or granulated onion

  • 2 tablespoons dried parsley

  • 1 tablespoon nutritional yeast flakes – optional

  • 1 teaspoon dried basil

  • 1/2 teaspoon garlic powder or granulated garlic

  • 3 cups cooked chickpeas or garbanzo beans

  • 1 1/2 teaspoons salt, or to taste


  1. Prepare vegetables.

  2. In a large soup pot, sauté onion, carrot, and celery in oil over medium (not high) heat until onion begins to turn translucent.

  3. Add greens and sauté until greens are tender. Stir often to prevent vegetables from sticking.

  4. Add garlic and sauté for one additional minute.

  5. Add water (or stock or broth) and seasonings and bring to boil. Reduce heat and simmer until vegetables are tender.

  6. Gently stir in chickpeas (garbanzo beans) and add salt to taste.

    Serve hot.


Braised Chicken Thighs with Spicy Kale

Serves 6


  • 6 chicken thighs (bone-in, skin on)

  • 4 tablespoons olive oil (divided)

  • 2 red onions (thinly sliced)

  • 2 carrots (peeled and large diced)

  • 1 jalapeno (sliced, optional)

  • 2 cloves garlic (minced)

  • 12 ounces white wine

  • 1 can crushed tomatoes (12 ounces)

  • 2 bay leaves

  • 2 pounds kale (roughly chopped)

  • 2 lemons (zested)

  • 1/2 cup parsley (chopped)

  • 1/2 cup breadcrumbs (toasted)

  • crusty bread (for serving)

  • kosher salt and freshly ground black pepper (to taste)


  • Pat the chicken dry with paper towels and season with salt. Refrigerate overnight (optional).

  • Preheat oven to 375ºF. Allow chicken to come to room temperature.

  • In a large Dutch oven, add 2 tablespoons olive oil and heat over medium heat. Add the chicken to the Dutch oven skin side down and cook for 3-4 minutes, or until golden brown. Flip and cook on the other side for another 3-4 minutes. Remove from the pan and set aside.

  • Add the onions, carrots, jalapeno, and garlic, season with salt, and continue to cook for 2 minutes. Add the wine and scrape the browned bits from the bottom of the pan using a wooden spoon. Allow the wine to continue simmering until reduced by half, about 4 minutes. Add the tomatoes and bring to a simmer. Add the bay leaf, kale and season with salt. Place the chicken thighs on top of the kale, cover and place in the oven for 20 minutes.

  • Meanwhile, in a small bowl add the breadcrumbs, lemon zest, parsley, remaining olive oil and mix to combine. Remove the chicken from the oven and top with breadcrumb mixture. Serve with crusty bread.

Blueberry Orange Smoothie

serves 2


  • 1 and 1/2 cups blueberries - fresh or frozen

  • 1 cup orange juice

  • 1/2 cup low-fat frozen vanilla yogurt

  • 1/2 cup ice cubes

  • 1/4 teaspoon grated orange peel


Add all ingredients to your blender. Puree until smooth.

Divide among two glasses. Drink and enjoy


Blueberry Orange Bread

makes one loaf


  • ½ C butter

  • 1 C sugar

  • 2 eggs

  • rind of 1 orange

  • juice of 1 orange plus extra water if needed to make ½ C

  • 2 C flour

  • 2 tsp baking powder

  • ½ tsp salt

  • 1 C blueberries


  • juice of one orange

  • ¼ C sugar


  1. Mix together butter, sugar and eggs.

  2. Stir in rind and juice.

  3. Add in flour, baking powder and salt.

  4. Mix until combined and moistened.

  5. Pour into a greased 9 x 5 x 3 loaf pan.

  6. Bake at 350 degrees for 1 hour or until toothpick comes out clean


  1. Combine juice and sugar in a small pan. Heat to dissolve sugar.

  2. Pour glaze over top of hot loaf.

  3. Let stand for 10-15 minutes before removing from pan.


Chicken Tacos with Cabbage, Avocado Salsa and Lime Cream

4 servings


  • 12 oz chicken breast fajita strips

  • 2 cups shredded red cabbage

  • 1 tbsp mayonnaise

  • 1/2 cup fresh cilantro leaves

  • 2 avocados, diced

  • 1/2 small onion, finely chopped

  • 1 lime, half zested and juiced, other half in wedges

  • 1/4 cup sour cream

  • 8 soft tacos, warmed

  • 1/2 cup crumbled queso blanco

  • 2 tbsp sliced jalapeño peppers (optional)


1.Brown chicken strips in a fry pan until cooked through. Meanwhile, combine cabbage and mayonnaise and season with salt (in moderation) and pepper.
2. Finely chop half the cilantro leaves and mix with diced avocado, onion and lime juice (to taste).
3. Mix sour cream with lime zest and season with salt (in moderation) and pepper.
4. Fill each taco with cabbage slaw, chicken strips and avocado salsa. Top with queso blanco, jalapeños (if using) and the rest of the cilantro. Serve with sour cream and lime wedges.



Stir-Fried Brown Rice With Red Chard and Carrots

serves 4


  • 1 generous bunch of red chard (1 to 1 1/4 pounds), stemmed and washed well in 2 changes of water (retain the stems)

  • 2 to 3 teaspoons minced garlic (to taste)

  • 2 to 3 teaspoons minced fresh ginger (to taste)

  • 2 eggs

  • Salt to taste

  • 2 teaspoons plus 2 tablespoons peanut, canola, rice bran or grape seed oil

  • 1 medium carrot, cut in 2-inch julienne

  • 1/2 cup diced onion

  • 4 cups cooked brown rice, either chilled or at room temperature

  • 1 to 2 tablespoons soy sauce (to taste)

  • ¼ teaspoon ground pepper

  • ½ cup chopped cilantro



  1. Dice the thick part of the red chard stems (discard the stringier, tapering part of the stems); you should have 1 to 1 1/2 cups diced stems. Stack leaves and cut in slivers, or coarsely chop. You should have about 8 cups (the leaves will lose a lot of volume when they wilt in the stir-fry).

  2. Combine garlic and ginger in a small bowl or ramekin and place near your wok. Beat eggs in a bowl and season with a pinch of salt. Prepare the other ingredients and place in separate bowls within arm’s reach of your wok.

  3. Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of oil by adding it to the sides of the wok and swirling the wok. Make sure that the bottom of the wok or pan is coated with oil and add eggs, swirling the wok or pan so that the eggs form a thin pancake. Cook 30 – 60 seconds, until set. Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board and quickly cut into strips, using the edge of your spatula or a knife.

  4. Swirl in remaining oil and add garlic and ginger. Stir-fry no more than 10 seconds and add chard stems and carrots. Stir-fry for 2 minutes, until crisp-tender, and add diced onions and chard leaves. Stir-fry until leaves wilt, 1 to 2 minutes, and add rice. Stir-fry, scooping up the rice with your spatula then pressing it into the hot wok or pan and scooping it up again, for about 2 minutes. Add soy sauce,, eggs and cilantro, stir-fry for about 30 seconds, remove from heat and serve.


Red Cabbage Salad with Warm Pancetta-Balsamic Dressing

Serves 6


  • 1/4 cup dried currants

  • 3 tablespoons balsamic vinegar

  • 6 cups thinly sliced red cabbage (from about 1/2 medium head)

  • 1 3-ounce package thinly sliced pancetta (Italian bacon), finely chopped

  • 1 tablespoon finely chopped onion

  • 1 tablespoon extra-virgin olive oil

  • 1/2 cup whole almonds, toasted, coarsely chopped

  • 1/4 cup chopped fresh Italian parsley


Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium-high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add onion to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant-vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.


Braised Fennel with Parmesan Cheese

serves 2-4


•1-2 fennel bulbs
•1/2 cup low-sodium chicken broth
•1/4 tsp. kosher salt
•1/4 tsp. freshly-ground black pepper
•1/4 cup grated Parmesan cheese


1. Preheat oven to 350 degrees F.
2. Wash and trim fennel bulbs: Remove stalks and leaves (save for another use). Cut a thick slice off of the root end. Slice the bulb in half. Remove the hard inner core from each of the halves, and cut into 8 wedges.
3. Place fennel wedges into a 1-quart baking dish. Season with the kosher salt and pepper.
4. Pour the chicken broth all over the fennel wedges. Bake, uncovered, 15 minutes.
5. Remove from oven, and sprinkle with the grated Parmesan cheese. Return to oven and bake another 8-12 minutes until cheese is melted, and fennel is soft and tender.  

Cilantro-Lime Crispy Baked Chicken Wings with Cilantro-Lime Sour Cream Dipping Sauce

Baked chicken wings come out super crispy every single time and taste even better when tossed in a simple cilantro-lime sauce.
Serves 4

  • 12 chicken drumettes

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon kosher salt

  • 2 tablespoons butter, melted

  • 2 tablespoons cilantro, finely minced

  • 1 lime, zested 


  1. Heat the oven to 425 degrees F, and line a rimmed baking sheet with a metal baking rack. This will help the fat drip from the chicken and keep the chicken wings crispy.

  2. In a large bowl, place the chicken, and add in the cumin, chili powder, smoked paprika, garlic powder and kosher salt. Toss to coat the wings.

  3. Add the wings to the prepared baking sheet. Cook for 20 minutes, flip, and cook for another 20 minutes until fully cooked.

  4. To a large mixing bowl, add the melted butter, cilantro and lime zest. Add the hot wings to the butter mixture, and toss to combine.

  5. Serve hot with dipping sauce. 

Cilantro-Lime Sour Cream Dipping Sauce

This super-simple, flavor-packed dipping sauce pairs perfectly with chicken wings, or it's even great on top of tacos or nachos.
Yields 1 cup

  • 1 cup sour cream

  • 1 teaspoon lime juice

  • 1 lime, zested

  • 2 teaspoons finely minced cilantro

  • Kosher salt, to taste 


  1. In a small bowl, mix together the sour cream, lime juice, lime zest, cilantro and kosher salt. If the mixture is too thick, you can add more lime juice to help thin it out.

  2. Taste, and add more kosher salt if desired.


Easy One Skillet Creamy Cilantro Lime Chicken

serves 4

  • 4 medium boneless, skinless chicken breasts

  • 1 Tablespoon oil of choice

  • ¼ cup finely chopped onion

  • 2 cloves garlic, crushed or minced

  • 1 cup chicken broth (water can also be used)

  • ½ cup heavy cream or half and half (or sour-cream or greek yogurt)

  • Juice of 1 lime (or 2 tablespoons)

  • 2 tablespoons cilantro chopped cilantro

  • ½ teaspoon red pepper flakes

  • salt and pepper to taste 


  1. In a large heavy-duty skillet, heat the oil over medium-high heat. Season chicken generously with salt and pepper then add the chicken and cook for 7-8 minutes, turning once or until chicken is cooked through. Remove chicken from skillet and cover with foil on a separate plate, set aside. 

  2. Add onions to the same skillet (without washing it) and cook onion for 1 minute. Add garlic and cook for just 30 seconds. Add chicken broth, cream, lime juice, cilantro, red peppers flaked, and salt and pepper to taste. Bring to a gentle boil for 8-10 minutes or until liquid is reduced by ¼ cup. 

  3. Return chicken to the sauce turn off heat and garnish with more cilantro. Serve with aside of steamed veggies or rice. Enjoy!


Cilantro Lime Rice

Serves 6

  • 2 Tbps olive oil

  • 1 1/2 cups basmati long grain white rice

  • 1 clove garlic, minced

  • 2 1/4 cup water

  • 1 teaspoon salt

  • Zest of one lime

  • 3 Tbsp lime juice

  • 1 cup lightly packed chopped cilantro, leaves and tender stems

1 Brown the rice: Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown.
Add the garlic and cook a minute more.
2 Add water, salt, zest, then simmer: Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
Fluff the rice with a fork.
3 Stir in lime juice and cilantro: Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.
Serve with chicken, steak, shrimp, Mexican or Asian food.


Cilantro Lime Salsa Verde


  • 2 cups (packed) fresh cilantro leaves plus more for garnish

  • 1/2 cup (packed) flat-leaf parsley leaves

  • 4 tablespoons olive oil, divided

  • 2 tablespoons (or more) fresh lime juice

  • 1 garlic clove, minced

  • 1/2 teaspoon finely grated lime zest

  • Kosher salt and freshly ground black pepper

Pulse cilantro and parsley in a food processor until finely chopped (you should have about 2 cups). Alternatively, finely chop with a knife. Transfer herbs to a medium bowl; whisk in 4 Tbsp. oil, 2 Tbsp. lime juice, garlic, and lime zest. Season with salt, pepper, and more lime juice, if desired.


Leek Potato Spinach Stew





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