Featured Recipes




  • 7 large eggs

  • 1/2 cup honey

  • 1 tsp vanilla extract

  • 1 3/4 cup all-purpose flour

  • 2 tsp baking powder

  • pinch of salt

  • 1/2 cup butter, melted

  • 1/2 cup fig preserves

  • 4 to 6 fresh figs, for topping

  • 1/4 cup honey, for topping

  • 4 oz wheel brie cheese, optional


  1. Preheat the oven to 335 degrees. Line the bottom of a 9-inch round cake pan, or spring form pan, with parchment paper but do not grease the sides.

  2. Prepare the cake batter. Place the eggs into a stand mixer bowl and whisk on high speed for 7 to 9 minutes, until the eggs are thick and pale in color, almost white. Pour in the honey and vanilla extract and whisk again for 1 minute.

  3. In a separate bowl, combine the dry ingredients: flour, baking powder and salt. Sift the dry ingredients into the eggs in small batches, folding gently but thoroughly after each addition. Make sure to scrape from the bottom of the mixing bowl. Allow the melted butter to cool, then add it to the batter along with the fig preserves. Fold in the butter and preserves gently.

  4. Pour the batter into the prepared pan. Bake in the preheated oven for 40 to 45 minutes, until the top springs back when pressed lightly in the center. Remove the cake pan out of the oven and onto a wire rack to cool. To remove the cake from the pan, run a knife along the edge of the pan, then transfer onto a cake stand.

  5. When ready to serve, garnish the cake with sliced fresh figs and drizzle with the remaining 1/4 cup honey. Serve with cheese on the side.




  • 8 ounces (3 heaping cups) shishito peppers

  • 2 teaspoons extra-virgin olive oil or avocado oil

  • Lemon wedge, optional

  • Salt, preferably flaky sea salt or kosher salt, to taste


  1. Rinse and pat the peppers dry on a clean tea towel. Transfer the peppers to a medium bowl, drizzle in the oil, and toss until the peppers are evenly coated. Set aside.

  2. Preheat a medium skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes.

  3. Transfer the peppers to a serving plate. Spritz with a lemon wedge, if desired. Sprinkle with salt, to taste (don’t skimp). Serve with a little bowl on the side for the pepper stems.





  • 2 lbs Ground Beef (80/20)

  • 3 tbsps Jerk Seasoning

  • 1 tbsp Smoked Paprika

  • 3 tbsps Cilantro, chopped

  • 4 cloves Garlic, diced

  • Salt and Pepper, to taste

  • 3-4 Pineapple Slices

  • 1 tbsp Cinnamon

  • 1 Red Onion, sliced

  • Arugula, for topping

  • 2 tbsps Mayonnaise

  • 4-5 slices Colby Jack Cheese

  • 4 Brioche Buns

  • Olive Oil


  1. In a large bowl, combine ground beef, jerk seasoning, smoked paprika, cilantro, garlic, and pepper. Mix together and form beef into burger patties then sprinkle with salt. (I made 4 half pound burger patties but feel free to scale up or down on the size)

  2. Slice a red onion. Set aside. Slice a pineapple to make 4-5 slices and dust each slice with cinnamon. Set aside.

  3. Heat olive oil in a skillet and add burger patties. Cook until desired doneness and remove from skillet. Add red onions and saute for about 5 minutes, until onions begin to soften and caramelize. Remove and side aside.

  4. Add pineapples to the skillet and cook on each side for 4-5 minutes, until slightly blackened on each side.

  5. Cut a brioche bun in half and spread mayo onto both slices. Assemble burger by adding the grilled pineapple on the bottom, then the burger patty, colby jack cheese, red onions and arugula.




Jam, Jellies, Spreads, Preserves

  • 10 oz spreads and or jams, like fig spread, marionberry habanero pepper jelly, pesto, coarse ground mustard, apricot jam, hummus

Fresh Fruit and Crackers

  • 16 oz grapes get at least two varieties

  • 8 oz nectarines or peaches, halved

  • 3 oz blueberries or raspberries

  • 8 oz cantaloupe or watermelon

  • 12 oz crackers 

Cheese and Meat

  • 10 oz soft cheese fresh mozzarella, blue cheese, brie, etc.

  • 10 oz semi-hard cheese sliced (Cheddar, Monterey, Gouda, Havarti, Provolone, etc.)

  • 8 oz cured or smoked meats salami, Prosciutto, ham, etc.

Dried Fruits and Nuts

  • 10 oz dried fruits dates, apricots, cherries, etc.

  • 8 oz nuts raw almonds, pecans, pistachios, etc.

  • fresh herbs to garnish mint, rosemary, basil, etc.

Pickles, Peppers, Olives Etc.

  • 5 oz cornichons, pickles or sliced cucumber

  • 5 oz stuffed olives


  1. Place all jams, preserves, mustards, or dips into small bowls or shallow dishes and place on the board.

  2. Add meats and cheese, placing larger items like sliced meats and blocks or slices of cheese on the board first.

  3. Add crackers and/or bread next, spacing them out on the board.

  4. Fill in gaps on your board with fresh and/or dried fruit.

  5. Add garnish and serve immediately or chill until ready to serve.




  • 1/2 clove garlic, coarsely chopped

  • 4 oz cream cheese

  • 1 tbsp finely chopped fresh flat-leaf parsley

  • 1/8 tsp each smoked paprika and ground black pepper

  • 8 mini bell peppers, halved lengthwise, cored and seeded

  • 4 slices serrano ham (1 oz) or prosciutto


  1. Using the side of a chef’s knife, mash garlic on a cutting board to make a paste.

  2. In a small bowl, using a spoon, beat together garlic, cheese, parsley, paprika and black pepper until fluffy. Spoon scant 1 tsp of the cheese mixture into each pepper half.

  3. In a dry nonstick skillet on medium-low, cook serrano ham until crispy, about 1 minute per side. Chop and sprinkle over peppers. Serve at room temperature.

  • MAKE AHEAD: Make peppers through Step 2. Cover tightly with plastic wrap and refrigerate for up to 3 days. Cook serrano ham and top as directed just before serving.




  • Sliced turkey breast

  • 2 tablespoons olive oil

  • 1 teaspoon kosher salt

  • 1 teaspoon ground black pepper

  • Cooked bacon

  • White sandwich bread

  • Sharp cheddar cheese

  • Avocados, sliced

  • Tomatoes

  • Green leaf lettuce

  • For the garlic aioli:

    • 1/2 bulb garlic, roasted

    • 1/2 cup mayonnaise

    • Juice from 1/4 lemon

    • Pinch of salt


  1. Make the Aioli

    1. Roast the garlic for aioli: cut the top off a garlic bulb, exposing the garlic cloves. Set the garlic bulb cut side up on a square of foil large enough to enclose it. Drizzle the head of garlic with a teaspoon of olive oil and a sprinkle of salt. Wrap in the foil. Bake 40 minutes at 350 degrees.

    2. ​Once the garlic is cool, press out the garlic cloves with your fingers into a small bowl. They should slide out easily. Mash them with a fork, then stir in the mayo, lemon juice, and salt. Store in the fridge for up to a week.
  2. To Assemble

    1. Toast three slices of white sandwich bread. Smear one side of each slice of bread with some of the garlic aioli (you’ll use about 2 tablespoons total).

    2. Top one bread slice with lettuce, 4-6oz sliced turkey, and 2 slices of cheese. Then add another slice of bread (center slice). Top with 2 strips of bacon, 1/2 an avocado, and 2 slices of tomato. Top with the last slice of bread.

    3. Cut the sandwich into halves or quarters. Secure each sandwich section with a large toothpick.




  • 6 cups 1″ cubed watermelon

  • 1 pint fresh blueberries

  • 3 TBS freshly chopped mint

  • 2 TBS extra virgin olive oil

  • juice of 1 lime

  • 4oz feta, chopped


  1. In large bowl gently combine watermelon with blueberries and freshly chopped mint.

  2. In small bowl mix together oil and lime juice; drizzle over watermelon and blueberries.

  3. Add feta and gently toss to combine.

  4. Cover and transfer to fridge prior to serving.




  • Grilled Taco Chicken

    • 1 pound Boneless, skinless chicken breasts or thighs

    • 2 tablespoons taco seasoning

    • 2 cloves garlic minced

    • 1 tablespoon olive oil

  • To Assemble

    • 8 leaves Romaine Lettuce rinsed

    • 1 avocado diced

    • 1 tomato diced

    • 1/4 cup onion diced

  • Cilantro Sauce

    • 1/2 cup loosely packed cilantro

    • 1/2 cup Greek Yogurt or sour-cream or mayo

    • 2 tablespoons olive oil

    • 1 jalapeno optional

    • 1 clove garlic minced

    • Juice of 1/2 lime

    • Pinch of salt


  1. To Cook Chicken

    1. Add the chicken, garlic, olive oil, and spices in a large bowl or zip-seal bag. Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours. Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 9-10 minutes per side (or until it has reached an internal temperature of 165 degrees F). 

  2. To Make Cilantro Sauce

    1. Place all the ingredients in the food processor and blend for 1 minute or until creamy. 

  3. To Assemble

    1. Layer lettuce wraps with chicken, tomatoes, onion, and avocado. Drizzle with cilantro sauce or your favorite taco sauce. 




  • 2 medium potatoes, or 8 bite-size potatoes, cut into 1-inch chunks

  • Kosher salt

  • 2 tablespoons vegetable oil

  • 1 medium yellow squash, diced

  • Freshly ground pepper

  • 8 ounces fresh chorizo or other spicy sausage, casings removed

  • 2 medium tomatoes, diced

  • 1 scallion, minced

  • 1 jalapeno pepper, minced (remove seeds for less heat)

  • 1/3 cup fresh cilantro, chopped

  • 8 corn tortillas

  • 1/4 cup crumbled cotija or feta cheese

  • Sour cream and guacamole, for serving (optional)


  1. Cut the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.

  2. Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.

  3. Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.




  • 12 large eggs, hard boiled and peeled

  • 1/3 cup mayonnaise

  • 1 1/2 tsp dijon mustard*, or add to taste

  • 1/4 tsp garlic powder

  • 1/8 tsp salt, or to taste

  • 1 small carrot, peeled and sliced into rings

  • 6 black olives


  1. Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.

  2. In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 1/2 tsp dijon (or add to taste), 1/4 tsp garlic powder and 1/8 tsp salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.

  3. For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that "free range" feel.




  • 1 bunch rhubarb, cut into 5cm lengths

  • 2 Granny Smith apples, peeled, cored, thinly sliced

  • 1/3 cup (75g) caster sugar

  • 0.5 tablespoon corn starch

  • 250g strawberries, thickly sliced


  • 1 1/2 cups flour

  • 1/3 cup powdered sugar

  • 8.5 tablespoons chilled butter, chopped

  • 2 egg yolks

  • 1 teaspoon iced water

  • Green and yellow food coloring

  • 1 egg white

  • 2 teaspoons sugar



  1. To make the pastry, process the flour, powdered sugar and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolks and water and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until smooth. Reserve one-quarter of the pastry.

  2. Roll out remaining pastry on a lightly floured surface to an 11 inch disc. Line the base and side of a 9 inch round (base measurement) fluted tart tin with removable base with pastry. Trim excess. Place in the fridge for 1 hour to rest

  3. Meanwhile, roll out half the reserved pastry to a 3/4 inch-thick disc. Use 1 in, 1.5 in, 2 in flower-shaped cutters to cut blossoms. Place on a baking tray lined with baking paper. Divide remaining pastry into 2 portions. Tint 1 portion with green food coloring and remaining portion with yellow coloring. Roll out green pastry to a 3/4 inch-thick disc. Use a teardrop-shaped cutter to cut leaves (alternatively, use a round cutter to cut out discs, then use a small sharp knife to shape into leaves). Place on the lined tray. Roll out yellow pastry to a 3/4 inch-thick disc and use 1/4 inch and 0.5 inch round cutters to cut discs. Use a little water to attach discs to the top of the flowers. Place flowers and leaves in the fridge for 30 mins to rest.

  4. Preheat oven to 400 degrees. Cover pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and pastry weights or rice. Bake for 8-10 mins or until light golden. Reduce oven to 350 degrees.

  5. While the pastry is baking, cook the rhubarb, apple and sugar in a saucepan over medium heat, stirring occasionally, for 5-7 mins or until sugar dissolves and rhubarb is just tender. Combine corn starch with 2 tablespoons cold water. Add to the rhubarb mixture with strawberry. Cook, stirring, for 2 mins or until sauce thickens.

  6. Spoon rhubarb mixture into pastry case and smooth the surface. Bake for 20 mins or until heated through.

  7. Place flowers and leaves on a baking tray lined with baking paper. Brush with egg white. Sprinkle with sugar. Bake for 5 mins or until light golden. Set aside for 5 mins to cool. Arrange on tart.




For the Salad

  • 1 package ramen noodles (3 ounces)

  • 2/3 cup sliced almonds

  • 2 tablespoons sesame seeds

  • 1 bag coleslaw mix (16 ounces)

  • 1 1/2 cups shelled frozen edamame thawed

  • 1 cup shredded carrots

  • 4 scallions thinly sliced (both white and green parts)

  • 1/2 cup mandarin orange segments

For the Dressing

  • 1/4 cup rice vinegar

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons honey

  • 1 tablespoon low-sodium soy sauce

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper



  1. Place a rack in the center of your oven and preheat the oven to 425 degrees F. Crumble the ramen noodles onto a baking sheet and spread them in a single layer along with the almonds. Bake for 5 minutes, remove from the oven, add the sesame seeds, and toss, then bake for 1 to 3 additional minutes until fragrant and golden. Watch closely so that the mixture does not burn. Set aside.

  2. In a small bowl, briskly stir together all of the dressing ingredients: rice vinegar, olive oil, honey, soy sauce, salt, and pepper. (Alternatively, you can shake them together in a mason jar with a tight-fitting lid.)

  3. In a serving bowl, toss together the coleslaw, mandarin segments, edamame, carrots, scallions, and toasted ramen and almonds. Drizzle the dressing over the top, then toss again to combine. Refrigerate until ready to serve.




  • 4 navel oranges

  • 1 1/2 lb. red or mixed color beets

  • 1 tbsp. olive oil

  • 2 tbsp. finely chopped shallot

  • 2 tbsp. white wine vinegar

  • 1 tbsp. Dijon mustard

  • 1/4 tsp. ground allspice

  • 1/2 cup EVOO

  • 1/4 cup microgreens or watercress sprigs


  1.  Preheat the oven to 400°. Finely grate 1 tsp. zest from 1 orange. Using a vegetable peeler, remove the remaining zest in long strips. Cut the orange in half horizontally. Squeeze enough juice from 1 half to measure 2 tbsp. Using a sharp knife, cut the peel and pith from the remaining 3 1/2 oranges. Cut into 1/4-inch-thick rounds; place in a bowl. Cover and refrigerate.

  2. Separate the beets by variety. Place 1 variety on the center of a large sheet of foil. Repeat with the remaining beets. Drizzle with the olive oil. Season with salt and pepper. Top with the strips of orange zest. Wrap up each bundle to seal it. Roast until tender, 40 minutes to 1 hour (depending on the size of the beets). Peel the beets when they are cool enough to handle. Let cool completely.

  3. In a jar with a lid, shake the 2 tbsp. of orange juice and 1 tsp. of orange zest, the shallot, vinegar, mustard, and allspice; season. Add the EVOO and shake to blend. Season the dressing.

  4. Cut the beets into 1/4-inch-thick rounds. Arrange the beets and orange slices on a platter; season. Top with the dressing and microgreens. 




  • 3 fuji apples

  • 1 bunch green grapes

  • 1 tub HOPE chocoalte dip


  1. Slice each apple into 8 wedges, discarding the seeds and core.

  2. Separate the bunch of grapes into smaller bunches of 3-5 grapes

  3. Dip the fruit in the chocolate dip until half covered

  4. For added flare, dip again in chopped nuts (like pistachios!), mini chocolate chips, coconut flakes or sprinkles!




  • 1 tablespoon olive oil

  • 1 tablespoon butter

  • 1 bag Tasteful Selections bite-size potatoes cut in half, or 1 pound yukon gold potatoes sliced about 1/2 inch in thickness

  • 3 garlic cloves minced

  • 1 teaspoon thyme chopped

  • 1 teaspoon rosemary chopped

  • 1 teaspoon oregano chopped

  • 2 lean New York Steak strip steaks

  • salt and pepper


  • 1/4 cup softened butter

  • 3 garlic cloves minced

  • 1 teaspoon thyme chopped

  • 1 teaspoon rosemary chopped

  • 1 teaspoon oregano chopped



  1. In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes or until fork tender. Remove and set on a plate.

  2. Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.

  3. Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.



  • 1 pound beets trimmed

  • 1 cup sliced leeks

  • 2 cloves garlic minced

  • 4 tablespoons olive oil divided

  • 1 pound yukon gold potatoes peeled

  • 1 pound gala apples peeled

  • 1 teaspoon chopped fresh thyme

  • 1/2 teaspoon chopped fresh rosemary

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/3 cup goat cheese

  • 1/3 cup chopped toasted walnuts



  1. Preheat oven to 400°.

  2. Wrap beets individually in foil. Place each foil-wrapped beet on a baking sheet and roast for 1 hour 20 minutes or until softened. Allow to cool completely.

  3. Cook leeks and garlic in 1 tablespoon olive oil in a skillet over medium-high heat for 3-5 minutes or until leeks are softened.

  4. Slice potatoes, apples, and beets thinly to 1/4-inch thickness with a mandoline or knife.

  5. Toss potatoes and apples carefully in a medium bowl with 2 tablespoons olive oil. Toss beets carefully in another bowl with 1 tablespoon olive oil.

  6. Increase oven heat to 425°.

  7. Spread leek mixture evenly over the bottom of a 8-inch cake pan.

  8. Stack potato, apple, and beet slices in individual stacks. Place in pan on top of leeks, splaying out fan-like, one stack after the next to fit. Sprinkle with thyme, rosemary, salt, and pepper.

  9. Cover with foil and bake at 425° for 30 minutes. Uncover and cook for an additional 35 minutes.

  10. Serve topped with goat cheese and walnuts.



  • 1 pound kielbasa sausage, sliced into bite-sized pieces

  • 2 tablespoons extra-virgin olive oil

  • 3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only

  • 2 medium carrots, peeled and diced

  • 1 stalk celery, diced

  • 1 small green cabbage, chopped into bite-sized pieces

  • 3 cloves garlic, minced

  • 6 cups chicken or vegetable stock

  • 1 pound red potatoes, diced

  • 1 tablespoon Italian seasoning, homemade or store-bought

  • 1 bay leaf

  • Kosher salt and freshly-cracked black pepper



  1. Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned.  Use a slotted spoon to transfer the sausage to a separate plate, and set aside.

  2. Add the olive oil, leeks, carrots and celery to the pan, and stir to combine.  Sauté for 5 minutes, stirring occasionally.  Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.

  3. Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.

  4. Remove and discard the bay leaf.  Taste and season with a few generous pinches of salt and black pepper as needed.  (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor.  A pinch of crushed red pepper flakes will also help bring out the flavors.)

  5. Serve warm.  Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.



  • 1 pound peeled orange segments

  • 2 pears, cored and sliced

  • 2 apples, cored and sliced

  • 1 large pomegranate, seeded (1 to 1 1/2 cups arils or seeds)

  • 4 kiwis, peeled and sliced


  • 3 Tbsp honey

  • 2 Tbsp fresh lime juice, from 1 medium lime

  • 2 Tbsp fresh lemon juice, from 1 medium lemon



  1. In a large mixing bowl combine all of the prepared fruit.

  2. In a measuring cup, stir together 3 Tbsp honey, 2 Tbsp lemon juice and 2 Tbsp lime juice, until honey is dissolved. If your citrus was cold and honey is not dissolving, warm it for 10 seconds in the microwave to dissolve easier.

  3. Drizzle dressing over salad and toss gently to combine. Serve right away or cover with plastic wrap and refrigerate up to 6 hours.



  • 1/2 cup grapeseed or olive oil

  • 4 cloves garlic minced

  • salt & pepper

  • 2 avocados

  • 1 pint grape tomatoes halved, or regular tomatoes diced

  • 16 small mozzarella balls, halved

  • Basil, cut chiffonade style

  • Balsamic Glaze


  • 3 Tbsp honey

  • 2 Tbsp fresh lime juice, from 1 medium lime

  • 2 Tbsp fresh lemon juice, from 1 medium lemon



  1. In a small bowl or mason jar, combine the oil, garlic, salt & pepper...be liberal with the salt & pepper. Stir it up and allow it to mingle for at least 1 hour.

  2. Prep your tomatoes and mozzarella, season with salt & pepper. 30 minutes before serving, toss them with some of the garlic oil.

  3. Oil & heat your grill. Halve your avocados (and remove the pit). Season and brush liberally with the garlic oil. Place each avocado half face down on your hot grill and grill for 4-5 minutes (leave the lid open). You are just looking for some nice char marks and for the avocado to be heated through.

  4. Remove avocados and plate them. Toss in the basil with the tomato & mozzarella mixture, mix it up. and spoon it into and over-top the avocados, drizzle with balsamic glaze & dig in!

  5. Tip: To easily Chiffonade your basil...use a sharp knife (basil bruises easily) and pinch off the stems of lay 10 leaves, place them atop one another, roll it up tightly yet gently (like a cigar) and make thin slices with the tip of your knife...ta-dah!



  • 1 9” pie crust

  • 2 cups whole, fresh, cranberries, washed

  • 3–4 whole apples, peeled, cored, and sliced about 1/8” thick

  • 3/4 cup white sugar (or the equivalent Swerve sugar replacement)

  • 1/4 cup all-purpose flour

  • Zest of 1 orange

  • 2 tsp. cinnamon

  • 1/4 tsp. allspice

  • 1/4 tsp. nutmeg

  • 1/8 tsp. cloves

  • pinch of salt



  1. Preheat the oven to 375°. Lay the crust in a pie plate (not deep dish), trim and crimp the edges, and dock it (poke with a fork all over to allow steam to escape and prevent air bubbles).

  2. In a large mixing bowl, combine the sugar, flour, orange rind, and spices. Peel, core, and slice the apples, then arrange them on the bottom of the crust, gently fanning them out. Brush lemon juice over the apple slices to prevent them from browning. Toss the cranberries in the sugar and spice mix. Sprinkle them over the apples in the pie crust, and sprinkle any extra sugar mix over the top. You may have to press them in around the apples to fill in any spaces. 

  3. Or, you can toss the apples and cranberries in the sugar and spice mix before and  sprinkle them in around the apples—

  4. Place the pie in the oven and bake for 55-60 minutes. It is done when the edge of the crust is golden brown and the apples are tender when you poke them with a fork. The cranberries on top will probably hold their shape, but they may be oozing and the berries down in the crust should be bubbly and juicy.

  5. Remove from the oven and allow it to cool to room temperature so that the filling sets. Slice and serve with whipped cream or vanilla ice cream, if desired.




  • 1 tablespoon coconut oil or olive oil

  • 1 medium onion, halved and sliced

  • 4 thin sliced of fresh ginger

  • 2 medium chicken breasts, diced into cubes

  • Approximately 2 lb sugar pie pumpkin, peeled and diced (remove the seeds)

  • 3 cloves garlic, diced

  • 1 tablespoon fish sauce (can be substituted with coconut aminos)

  • 3 teaspoons mild curry powder

  • 400 ml can coconut milk, well shaken

  • 1/4 cup water

  • 1 teaspoon salt

  • Juice of ½ lime

  • 1 teaspoon arrowroot powder (optional, for more thickening)

  • A handful of fresh coriander /cilantro leaves



  1. Heat coconut oil over medium-high heat and add the onion and ginger. Pan-fry for about 2 minutes, stirring a few times, until slightly softened.

  2. Add the chicken and bring the heat up to high. Pan-fry and stir for 1-2 minutes, until the chicken has turned colour.

  3. At this stage, add the pumpkin, garlic, fish sauce and curry powder and stir through. Add the coconut milk, water and salt and stir through. Bring to boil, reduce the heat to medium and cook, covered with a lid, and for 10 minutes. Stir half way. Then remove the lid and cook uncovered for 10 minutes, stirring a couple of times. This will allow some of the liquid to evaporate and will sauce will start to thicken.

  4. Finally, add the lime juice, stir through and remove from heat. Scoop a few tablespoons of sauce into a small bowl and add the arrowroot powder, if using. Stir through until dissolved, then add back into the curry sauce. This will thicken the sauce a little more. Again, this is optional.

  5. Top the curry with freshly chopped coriander leaves for that lovely aroma and flavor. Serve over cauliflower rice, green veggies or with regular white rice.





  • 1 cup baby spinach leaves

  • 1 kiwi, peeled and roughly chopped

  • 1 small fuji apple, roughly chopped (about 1/2 cup)

  • 1 tablespoon chia seeds

  • 1-2 teaspoons honey (optional)

  • 1/2 cup water

  • 3-4 ice cubes



  1. Place all ingredients in a blender and blend at least one minute or until completely smooth. 




  • For the pesto dressing:

    • Handful of basil

    • 1 clove of garlic

    • 2 tablespoons lemon juice

    • 3 tablespoons pine nuts

    • 2 tablespoons olive oil

    • 1 tablespoon nutritional yeast

    • Salt + pepper, to taste

  • For the salad:

    • 2 gala apples, cored and diced

    • 4 figs, roughly chopped

    • Handful of walnuts, roughly chopped

    • Few handfuls of rocket (arugula), or any salad greens you have on hand

    • Squeeze of lemon juice



  1. For the pesto dressing:

    1. Add all the ingredients for the pesto dressing to a blender or food processor (or hand-held blender) and whizz until smooth

    2. If it’s looking a little too thick to be a dressing, add a little water to thin it out

  2. For the salad:

    1. Place all the ingredients for the salad in a bowl and immediately squeeze over a generous amount of lemon juice to prevent the apples from oxidising

    2. Just before serving, pour the pesto dressing over the salad and mix well

  3. Best enjoyed immediately

Meatless Meatball Spaghetti Marinara


  • 1 pack of meatless farm meat

  • 1 cup oatmeal

  • ½  cup nutritional yeast

  • 2 cloves of garlic – minced

  • 1 tbsp parsley

  • ½  tsp salt

  • 1 egg (or flax egg)

  • 2 tbsp of olive oil

  • 2 cups of marinara sauce (homemade or store bought)

  • ½ cup of vegetable stock

  • Spaghetti noodles



  1. Set your oven to Gas Mark 6 and leave to heat up.

  2. Add all the dry ingredients, and egg, together in a mixing bowl and combined using either a potato masher, fork or your hands.

  3. Once fully combined using your hands roll the mixture into little balls and place on a oven pan.

  4. Using a brush, brush a light layer of olive oil on the meatballs and then place into the oven to bake for about 20-25 minutes or until they are slightly brown and bring out of the oven and leave to a side to cool.

  5. While the meatballs are cooling, add the marinara sauce and vegetable stock into a frying pan, stir gradually and bring to boil.

  6. Reduce heat to medium and then add in the meatballs to the sauce and leave to cook for approximately 15-20 minutes, remember to stir every now and again.

  7. Cook spaghetti noodles per package directions.

  8. Remove from the stove and serve over noddles while it’s deliciously hot




  • For the poached peaches and pluots:

    • 1/4 cup sugar

    • 2 cups rosé wine

    • ½ vanilla bean split and seeds removed

    • 3- inch strip of lemon zest

    • ½ teaspoon salt

    • 3 large peaches and 3 large pluots, thinly sliced

  • For the coconut whipped cream:

    • 2 14-ounce cans coconut cream chilled overnight

    • 1 tablespoon agave nectar



  1. Stir sugar and rosé wine together in a large saucepan over medium heat. Add vanilla bean and seeds, lemon zest and salt and bring to a simmer. Cook, stirring occasionally, until sugar has dissolved, about 1 minute. Stir in the peaches and pluots, and simmer until just tender, about 5 minutes.

  2. Using a slotted spoon, transfer the fruit to a plate. Boil the poaching liquid over high heat until reduced to 1½ cups, about 10 minutes. Discard the vanilla bean and return the fruit to the liquid, stirring to coat.

  3. To make the coconut whipped cream, chill a mixing bowl for about 10 minutes in the freezer. Scrape out the top, thickened cream from the cans and leave the liquid behind (reserve for another use).

  4. Place hardened cream in chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add agave and mix for 1-2 minutes or until smooth and creamy.

  5. Layer coconut cream and poached fruit with a bit of poaching liquid in clear glasses.



  • 2 pounds carrots

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 tablespoons unsalted butter

  • 1 1/2 tablespoons chopped fresh dill or flat-leaf parsley



Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.



  1. Begin by trimming off the ends of the zucchini. Depending on your preference, you can keep the skin on or peel it off before carving the vegetable into noodles.

  2. Align your zucchini sideways so its end meets the blade. Then poke the claw insert into the opposite end of the vegetable so it’s held steadily in place. Crank the handle and apply light pressure, feeding the zucchini into the grating blades. Keep turning until the zucchini is completely spiralized.

  3. That’s it! Those long curly strands are zucchini noodles.

  4. Editor’s Tip: If the zucchini is crooked, cut it in half. This will leave you with two straight pieces that are smaller, but easier to spiralize.


  1. Use a vegetable peeler. Apply light pressure with a vegetable peeler along the sides of the zucchini. You’ll end up with wide, fettuccine-like slices. 

  2. Carve with a knife. Carefully carve strips from the zucchini, working until you reach the core. These zoodles will look more rustic and have a thicker bite than peeled zukes.

  3. Shred with a grater. For short, ricelike zucchini noodles, roughly shred the vegetable lengthwise against a box grater. Press away excess liquid.

  4. Editor’s Tip: With all the above methods, be sure to omit the soft seeded core of the zucchini or your zoodles will end up soft and mushy.


  1. Add oil to a large nonstick skillet over medium-high heat.

  2. Throw in the zucchini noodles (with minced garlic if you want some flavor).

  3. Cook for about 1-2 minutes. Make sure that the zucchini only cooks slightly, to preserve its fresh, crunchy texture.

  4. As the zoodles cook, constantly toss them with a pair of tongs so they don’t overcook.

  5. When finished, sprinkle with salt.



  • 3 tbsp Cream cheese (softened, cut into cubes)

  • 3 tbsp Heavy cream

  • 2 tbsp Powdered erythritol (or any powdered or liquid sweetener; adjust to taste)

  • 4 tsp Lemon juice

  • 1/2 tsp Vanilla extract

  • 1 round slice Watermelon (1" thick)

  • 1/2 cup Blueberries

  • 1/2 cup Raspberries



  1. Blend the cream cheese, cream, powdered sweetener, lemon juice, and vanilla in a blender, until smooth. Adjust sweetener to taste.

  2. Drizzle, spread, or pipe the cream mixture over the watermelon slice. Top with berries. Cut into 8 slices.



  • 1 medium ripe fresh peach, sliced

  • 1 medium avocado, sliced

  • 4 medium tomatoes, sliced

  • 8 oz. mozzarella (ball about size of your fist), sliced

  • 1/4 cup fresh basil leaves

  • Good olive oil, for drizzling

  • Good balsamic , for drizzling

  • Kosher salt and freshly cracked pepper, to taste



On a large platter layer sliced peaches, avocado, tomatoes and mozzarella. Sprinkle with fresh basil. Drizzle with olive oil and balsamic reduction. Sprinkle with salt and pepper. Serve immediately.


12 Tips to Cook the Perfect Easter Ham

  1. Buy the Right Kind of Ham
    Not all hams are created equal! At New Earth Market we suggest a Beeler's all-natural ham for your Easter feast. They are humanely raised, top-quality, and have no antibiotics, growth hormones, MSG, phosphates or added gluten. These are by far some of the best hams you'll ever taste.

  2. Buy a Bone-In Ham
    Boneless hams may be easier to cut, but you're missing out on tons of flavor that the bones contain. By purchasing a bone-in ham, you're having a more natural and flavorful meal that the whole family will enjoy.

  3. Buy a Ham Big Enough For Your Family
    One of the biggest holiday dinner conundrums is when there isn't enough delicious food for the whole family to eat, so make sure you buy a ham big enough for everyone. The rule of thumb is to purchase a bone-in ham that can serve ¾ pound per person (due to the bone being inedible weight). A ham around 7-10 pounds is enough to feed the average holiday party.

  4. Get Creative with Fruits and Vegetables
    Adding hearty vegetables on the side with your ham, like carrots and potatoes, will add extra flavor and nutrition to your meaty meal. Pineapple is also a great pairing for your ham, and it adds an extra boost of vitamin C to your meal.

  5. Preheat Oven
    When cooking most meats, it's important to preheat the oven before putting your ham in. It should be heated to the optimal ham cooking temperature (which we will get to later) before the ham is even in the oven, so your ham will cook right on time and still retain its flavor.

  6. Score the Top
    Scoring, or cutting hashes into the rind of your ham, will make your ham look nice and help it retain more flavor. When you glaze your ham, the glaze will seep into the ham easier through the cuts on the top, making your ham taste just as amazing as it will look. Just simply create criss-cross cuts across the top of your ham, and it's perfectly scored.

  7. Wrap it in Aluminum Foil
    Wrapping your ham in aluminum foil or an oven bag before you put it in the oven will prevent it from losing any moisture. If you cook your ham without any coverage, you're putting it at risk of drying out and losing most of its flavor. No one likes a dry ham on the holidays, so make sure you're covering your ham to keep it tender and moist.

  8. Cook at 325 Degrees
    Most recipes call for cooking your ham at 325 degrees. It's lower than the temperature of other meats since ham is usually not sold raw, and takes less time to cook than your Thanksgiving turkey. Remember, you're basically heating up your ham, not fully cooking it.

  9. Cooking Time Depends on Weight
    Yet again, you're heating up your ham, not cooking it from its raw form. The easiest way to calculate how long you should cook your ham is to remember this tip: if your ham was sold fully cooked, then set the time for 10 minutes per pound. But if it is only partially cooked at the time of purchase, then time it for 25 minutes per pound.

  10. Baste It
    Basting your ham with a brine is another great way to keep your meat moist. Put a brine mixture at the bottom of the tray your ham is in, and baste it repeatedly throughout its whole cooking time. You'll be left juicy and tender ham that everybody will enjoy.

  11. Glaze the Ham
    Glazing your ham is the only way to give it the delectable golden brown crust that makes for a delicious ham. You'll want a syrupy glaze that gives your ham a hint of sweetness. When your ham is about 15 minutes away from being fully cooked, brush the glaze all over it, then turn the heat up to 400 degrees so the glaze cooks into the rind. To make the flavor of the glaze pop out, brush the ham over with glaze two or three times within the last 15 minutes of cooking.

  12. Don't Overcook It
    Like most meats, it's easy to overcook and dry out your ham. Overcooked ham is a dry and stringy-textured mess. To avoid having a dry and flavorless ham, make sure you cook your ham at 325 degrees at most and use a brine and glaze when cooking it to retain its moisture and taste.

Corned Beef Hash & Eggs


  • 5 russet potatoes, cleaned well, cut into small cubes

  • 1-1/2 cups chopped onion

  • 1/2 cup vegetable oil

  • 4 to 5 cups chopped cooked corned beef

  • 1/2 teaspoon salt

  • 8 large eggs

  • Salt and pepper to taste

  • 2 tablespoons minced fresh parsley



  1. In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender

  2. Remove from the heat; stir in corned beef and salt

  3. Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper.

  4. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness.

  5. Garnish with parsley.

Winter Fruit Salad


Fruit Salad

  • 3 grapefruit, peeled and segmented

  • 3 blood oranges, peeled and segmented

  • 4 mandarin oranges, peeled and segmented

  • 2 navel oranges, peeled and segmented

  • 4 kiwi fruit, peeled and sliced

  • 3 bananas, sliced

  • 1/2 pomegranate seeds

Orange Poppy Seed Simple Syrup

  • 1/4 cup water

  • 1/4 cup sugar

  • 1 navel orange, juiced

  • 1 tsp. poppy seeds



  1. In a large serving bowl, combine fruit and toss gently.

  2. Prepare simple syrup by combining water, sugar, and juice of one orange. Bring to a boil; remove from heat.

  3. Stir in poppy seeds and cool completely.

  4. Pour simple syrup over fruit.

Easy Low-Carb Meatball-Stuffed Spaghetti Squash


  • 2 medium spaghetti squash (about 5 pounds total)

  • 1 tablespoon olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 4 cloves garlic, smashed

  • 1 cup marinara sauce

  • 1/4 cup finely grated Parmesan cheese (about 1 ounce)

  • 1/4 cup torn fresh basil leaves, plus more for garnish

  • 1/4 teaspoon red pepper flakes

  • 12 ounces precooked meatballs [about 12 (1 1/2-inch) meatballs], thawed if frozen

  • 3/4 cup whole-milk low-moisture shredded mozzarella cheese



  1. Arrange a rack in the middle the oven and heat to 400°F. Line a rimmed baking sheet with aluminum foil; set aside.

  2. Cut each squash in half lengthwise and scoop out the seeds. Brush the cut sides of each squash with the oil and season with the salt and pepper. Place cut-side down in a single layer on the baking sheet, placing one garlic clove under each piece of squash. Roast until the squash are soft when poked with a fork and the skin is browned and blistered, about 40 minutes.

  3. Remove the baking sheet from the oven. Flip the squash over with tongs and remove and discard the garlic. Use a fork to shred the inside of each squash half, leaving about 1/2 inch of unshredded squash left in the shell. Transfer the shredded squash to a large bowl. Add the sauce, Parmesan, basil, and red pepper flakes and stir to combine.

  4. Evenly divide the shredded filling between the squash halves. Divide the meatballs over the filling, then top with the mozzarella cheese.

  5. Bake until the meatballs are heated through and the cheese is melted, 15 to 20 minutes. Garnish with more fresh basil before serving.

Make ahead: The squash can be cooked and shredded a day in advance and stored in a covered container in the refrigerator. Add an extra 10 minutes to the baking time.

Storage: Leftovers will keep for up to 4 days stored in a covered container in the refrigerator.

Beet, Orange and Apple Salad


  • 1 1/2 pounds beets

  • 2 cups shredded beet greens

  • 2 mandarins or 1 large orange - peeled and sliced

  • 2 Honeycrisp apples - cored and sliced

  • 1 tablespoon olive oil

  • 1 tablespoon raspberry vinegar

  • 1/2 teaspoon white sugar

  • 1/4 teaspoon salt

  • 1 clove garlic, minced

  • 2 tablespoons unsalted pumpkin seeds, toasted



  1. Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.

  2. Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.

  3. Trim and peel off skins; cut into 8 wedges.

  4. Peel and section orange. In a bowl, combine orange sections, beets and apples.

  5. Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.

  6. Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with pumpkin seeds and serve.

Pumpkin Beef Stew


  • 1 tablespoon olive oil + extra for the pumpkins

  • 2 pounds boneless chuck roast or stew beef (cut into 1'' cubes if it isn't already)

  • 1/2 teaspoon paprika

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 4 cups cubed red potatoes (mine were the mini red potatoes so I just halved and quartered them depending on size)

  • 4 carrots, peeled and sliced

  • 4 cloves garlic, minced

  • 1 large sweet onion, chopped

  • 8 ounces cremini mushrooms, quartered

  • 3 cups beef broth

  • 3 tablespoons tomato paste

  • 3/4 cup pumpkin purée

  • 3/4 cup red wine

  • 1/2 teaspoon dried thyme

  • 2 bay leaves

  • 2 teaspoons chopped fresh thyme + extra for serving

  • chopped flat leaf parsley for serving

  • 4 sugar pumpkins



  1. Heat a large skillet over medium-high heat. Add the olive oil. Season the beef with paprika, salt, and, pepper. Add to the skillet and sear on all sides until browned, about 4 minutes. Transfer the beef to your slow cooker.

  2. Add the red potatoes, carrots, garlic, onion, mushrooms, beef broth, tomato paste, pumpkin purée, red wine, dried thyme, and bay leaves to the slow cooker and stir to combine. Cook on low for 8-9 hours or on high for 5-6 hours. Once finished cooking, stir in the fresh thyme. Season to taste with salt and pepper.

  3. When the stew has a 1-2 hours left, roast the pumpkins. Preheat oven to 350℉. Line a large baking sheet with parchment paper. Very carefully carve the tops off of the pumpkins using a very sharp knife or pumpkin carving tools. Scoop out the seeds and "guts" and discard. Rub the outside and inside of the pumpkins, as well as the tops with olive oil and season the inside with a couple pinches of salt and pepper. Place pumpkins on baking sheet, cut side up, as well as their tops, and roast for 30 minutes. Flip the pumpkins and roast for an additional 30 minutes or until pumpkins are slightly tender and golden. You still want them to keep their shape!

  4. Serve stew inside of pumpkins and garnish with extra fresh thyme and chopped parsley!

Plum Frangipane Tart



  •  1 2/3 cups flour

  •  1/3 cup sugar

  •  1/4 teaspoon fine sea salt or table salt

  •  1/2 cup cold unsalted butter, cubed

  •  1 large egg yolk

  •  1/4 cup heavy cream

  •  1 teaspoon vanilla extract


  •  1 cup whole milk

  •  1 cup heavy cream

  •  1/2 vanilla bean, split lengthwise and seeds scraped out and reserved

  •  4 large egg yolks

  •  3/4 cup sugar, divided

  •  3 tablespoons cornstarch

  •  1/2 teaspoon fine sea salt or table salt

  •  1 cup finely ground skin-on almonds

  •  2 large eggs

  •  3 red-fleshed plums, halved and pitted


  •  1 tablespoon powdered sugar


  1. Make dough: Combine flour, sugar, and salt in the bowl of a stand mixer. Add butter. Using the paddle attachment, mix on low speed until butter is smaller than pea size but not totally crumbly. Whisk egg yolk, cream, and vanilla together in a small bowl and add to flour mixture. Blend just until dough comes together and is smooth. Do not overmix--otherwise it will be tough.

  2. Form dough into a disk. Wrap in plastic wrap and chill at least 2 hours and up to 4 days.

  3. Form and bake tart shell: Preheat oven to 375°. Lightly butter an 8-in. tart pan with 2-in. sides and a removable bottom. Roll dough out on a lightly floured surface until about 1/4 in. thick. Roll dough up onto rolling pin, and then unroll over pan. Press dough flush against bottom of pan, into bottom corners, and then lastly, up the sides of the pan. Use your thumb to brush dough from inside to outside of edge to make it even. If you have any cracks or holes, you can patch with extra dough from the edges.

  4. Lay a piece of parchment into pan over dough, cutting to fit as needed. Fill parchment with baking beans or pie weights.

  5. Bake tart shell until edges are light golden brown, about 20 minutes. Carefully remove parchment with beans and transfer to a plate or a tray. Bake tart shell until center dough looks dry and is starting to turn golden brown, about 15 minutes more.

  6. Make custard: Heat milk and cream in a medium saucepan over medium-low heat until it begins to simmer. Add vanilla bean and seeds and let sit off the heat, covered, about 30 minutes to develop flavor.

  7. Rewarm milk mixture over medium-high heat until almost simmering. Meanwhile, mix yolks and 1/2 cup sugar in a medium bowl. Whisk in cornstarch and salt. Slowly whisk hot milk mixture into yolk mixture, 1/2 cup at a time. Pour mixture back into pan and cook, whisking constantly, until as thick as pudding, about 4 minutes. Pour custard through a strainer into a clean bowl (discard vanilla pod).

  8. Lay a piece of plastic wrap against surface of custard to prevent a skin from forming. Chill until cold, at least 3 hours and up to 4 days.

  9. Mix almonds, remaining 1/4 cup sugar, eggs, and custard (chilled or warm) in a medium bowl. Spread into prepared tart shell. Put one plum half, cut side up, in center of the filling and arrange remaining 5 halves around it, spacing symmetrically.

  10. Reduce oven to 350°. Bake tart on bottom rack until filling is puffed, golden brown, and firm around the center plum when pressed, 50 to 60 minutes. Let cool completely.

  11. Remove tart shell from pan by setting it on a can and letting the rim fall away. Carefully transfer shell, still resting on pan's bottom, to a large serving plate. Dust with powdered sugar to serve.

Skillet Chicken with Peaches, Tomatoes & Red Onion



  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon butter

  • 8 pieces chicken (mixture of thighs and legs)

  • Salt and freshly ground black pepper

  • ½ cup all-purpose flour

  • 4 peaches, cut into thick wedges

  • 3 tomatoes, cut into thick wedges

  • 2 red onions, thinly sliced

  • 2 garlic cloves, diced

  • ¼ cup white wine

  • ¼ cup chopped fresh basil



  1. Preheat the oven to 400°F.

  2. Heat a large cast-iron skillet over medium heat. Add the olive oil and butter to the hot pan. Season the chicken with salt and pepper, and then dredge each piece well in flour.

  3. Add the chicken to the pan and cook until golden brown on all sides, 6 to 8 minutes. Remove the chicken from the pan.  

  4. Add the peaches to the pan and sear until browned on both sides, 2 to 3 minutes. Remove the peaches from pan. Repeat with the tomatoes, and then remove them from the pan.

  5. Add the red onions to the pan and saute until tender, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more. Deglaze the pan with the wine and then return the chicken to the pan.

  6. Transfer the pan to the oven and roast until the chicken is fully cooked, 10 to 12 minutes. Add the peaches and tomatoes to the pan and cook 3 to 5 minutes more.

  7. Garnish with basil and serve immediately.

Garlic Mushroom Pork Chops



  • 2 bone-in pork chops

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon olive oil

  • 4 tablespoons unsalted butter divided

  • 5 medium baby Bella mushrooms sliced

  • 3 garlic cloves minced

  • 1/4 cup water or chicken stock

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon smoked paprika



  1. In a cast iron skillet, heat up olive oil over medium heat.

  2. Season pork chops on both sides with salt and pepper.

  3. Sear pork chops on each side for 3 to 4 minutes, until golden brown. Check the internal temperature. It should be at least 145 degrees F.

  4. Remove pork chops onto a plate and set aside.

  5. Place two tablespoons of butter in the skillet and let melt. Add garlic and mushrooms. Season with salt, pepper and paprika. Saute, stirring often. Add chicken stock to skillet and scrape all of the browned bits from the bottom of the pan.

  6. Add remaining 2 tablespoons of butter to skillet. Melt, then return pork chops to skillet. Simmer everything together for 2 to 3 minutes.

  7. Serve.

Tomato, Mango & Pork Salad



  • 1 1/3 Grilled Pork Tenderloins with Corn on the Cob

  • 1 (10-oz.) package shredded romaine lettuce

  • 1 medium mango, peeled and chopped

  • 1 large tomato, seeded and chopped

  • 1 large cucumber, peeled, seeded, and chopped

  • 1/2 large red onion, thinly sliced

  • 3/4 cup canola oil

  • 1/3 cup balsamic vinegar

  • 3 tablespoons honey

  • 2 tablespoons finely grated red onion

  • 1 tablespoon Dijon mustard

  • 1 teaspoon table salt

  • Freshly ground black pepper



Thinly slice pork. Divide lettuce among 4 plates, and top with pork, mango, and next 3 ingredients. Whisk together oil and next 5 ingredients in a small bowl. Add black pepper to taste. Drizzle over salad.         

Creamsicle Margaritas

Prep time:  5 mins



  • 1 part tequila

  • 1 part whipped vodka

  • 1/2 part triple sec

  • 5 parts orange juice

  • Splash of lime juice

  • Kosher salt for rimming glass

  • Optional lime and orange wedges for garnish



  1. Rim glass with kosher salt.

  2. In a pitcher or glass (depending on how much you wish to make), stir tequila, whipped vodka, triple sec, orange juice and lime juice. Serve over ice. Garnish with lime and orange wedges, if desired.         


Stuffed Zucchini Boats


Prep time:  5 mins

Cook time:  15 mins

Serves: 2 SERVINGS



  • 2 each Zucchini, large

  • 1/4 cup olive oil

  • 1 tablespoon garlic minced

  • 1/2 cup cilantro minced

  • 1/2 cup Baby Spinach chiffonade

  • 1 cup Cheese (Provolone, Mozzarella, Feta, etc) shredded

  • 1 cup Cherry Tomatoes halved

  • 1 each avocado sliced



  1. Pre heat oven to 400 F, baking rack should be in the center of the oven.

  2. Trim the ends off the zucchini. Slice in half lengthwise. Scoop out seeds with a spoon and discard.

  3. Place zucchini on a foil lined baking dish. Drizzle inside the boats with olive oil.

  4. Spoon in minced garlic, layer in baby spinach, cherry tomato halves, cilantro and 3/4 cups of the cheese.

  5. Bake for 20 minutes pull out of the oven. Add cheese and veggies & broil (watching carefully) for a few minutes until the cheese is melted. Finish with fresh cilantro.         


Pineapple Mango Smoothie


Prep time:  10 mins

Cook time:  5 mins

Total time:  15 mins

Serves: 2 SERVINGS



  • ½ cup ice cubes

  • ½ cup almond milk (or other milk of your choosing)

  • 1 mango, peeled and sliced

  • 1 cup frozen pineapple chunks

  • 3 mandarin oranges, peeled

  • 3 tablespoons agave nectar (vegan) or 100% pure honey (paleo), optional


  1. Add ingredients to blender in the order listed.

  2. Blend on medium to high speed until smooth.

  3. Top with fresh fruit, chia seeds, or leave as is.         


Power Orange Zested Waffles


Prep Time: 10 minutes

Cook Time: 20 minutes


  • 2 1/2 cup organic all-purpose flour

  • 4 tsp baking powder

  • 1 pinch of salt

  • 6 Tbsp coconut sugar

  • 1/4 cup freshly grated "Power Orange" zest also called Cara Cara Navel orange zest

  • 2 1/2 cup unsweetened, vanilla flavored almond milk

  • 1/2 Cara Cara orange, juiced

  • 6 Tbsp coconut oil (liquid)

  • 3 tsp vanilla extract


  1. Pre-heat or plug in your waffle iron on low-medium heat.

  2. In a large bowl, combine your flour, baking powder, salt and coconut sugar. Whisk together well.

  3. In a medium bowl, combine your almond milk, coconut oil and vanilla extract. Mix well, and pour into the center of your dry ingredients.

  4. Whisk the above ingredients thoroughly until there are no lumps.

  5. Next, add in your juice of half an orange and your orange zest. Mix well within your batter and get ready to pour the batter into your iron.

  6. When your waffle iron is ready to cook, ladle your waffle batter in one serving at a time.         

• Try topping the waffles with extra Cara Cara Navel orange slices, fresh berries and maple syrup.
• This recipe works well with other orange varieties too – try Navel, Valencia or blood oranges.


Vegan Tuscan Kale Bruschetta


Prep Time: 10 minutes

Cook Time: 20 minutes


  • 2 tablespoons extra virgin olive oil

  • 1 bunch Tuscan kale , washed and chopped

  • 1 cup grape tomatoes

  • 15 oz . can cannellini beans , drained and rinsed

  • Juice of ½ lemon

  • Kosher salt and freshly ground black pepper , to taste

  • 1 loaf crusty bread , sliced and toasted


  1. Strip the kale from the stems, rinse thoroughly, then chop roughly. It doesn’t need to be a fine chop, as the kale will wilt into the bruschetta. Set aside.

  2. Rinse the grape tomatoes, and set aside.

  3. Open the can of beans and pour them into a colander. Drain and rinse thoroughly. Set aside.

  4. Cut a lemon in half.

  5. Slice a loaf of bread, and transfer those slices to a toaster oven (or the regular oven.

  6. Heat a cast iron skillet over medium-high heat. When the pan is hot, drizzle in the olive oil, and warm.

  7. Add the kale to the skillet, and stir with a wooden spoon.

  8. As the kale begins wilting, add the tomatoes to the pan.

  9. Continue moving the kale and tomatoes around the skillet. When the tomatoes begin blistering, add the rinsed beans. Season with salt and pepper.

  10. Cook until the kale is completely wilted, the beans are soft, and the tomatoes are blistered and beginning to fall apart. Squeeze in the lemon juice.

  11. Remove from the heat.

  12. Using a spoon, transfer the kale mixture to the toasted bread.

  13. Serve immediately, and enjoy warm.

Individual Seven-Layer Dips


Prep Time: 20 minutes


  • 1 16 ounce can refried beans (or try our Better Bean dips)

  •  1 1 ounce package taco seasoning

  •  1 cup guacamole or make homemade guacamole

  •  1 8 ounce container sour cream

  •  1 cup chunky salsa or pico de gallo; or make homemade pico de gallo

  •  1 cup shredded cheddar or Mexican blend cheese

  •  2 Roma tomatoes , diced

  •  1/2 bunch of green onions , sliced

  •  1 2.25 ounce can sliced olives, drained

  •  8 9 ounce plastic tumblers

  •  tortilla chips


  1. In a small bowl mix taco seasoning with refried beans. Some people prefer to mix their taco seasoning with the sour cream layer but I wanted a bright white layer so I did it with the beans.

  2. Here's how the layers are assembled:

  3. Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa or pico de gallo; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives

  4. In each plastic glass, layer about 2 Tablespoons of the beans, followed by 2 Tablespoons of sour cream, 2 Tablespoons of guacamole, 2 Tablespoons of salsa or pico de gallo, and 2 Tablespoons of cheese. Make sure you drain your salsa or pico to get the excess liquid out before you pour it on. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).

  5. Garnish with one tortilla chip. Store in the refrigerator until serving and serve with chips. Makes around 8 individual dips.