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Featured Recipes


Taco Salad


INGREDIENTS (Beef Filling):

  • 1 Tbsp olive oil

  • 1.25 lbs lean ground beef

  • 1 cup bottled fire roasted salsa

  • 2 tsp chili powder

  • 1 tsp ground cumin

  • Salt and freshly ground black pepper

  • 3 Tbsp fresh cilantro



  • 1 head romaine lettuce or iceberg lettuce, chopped

  • 5 oz. tortilla chips, slightly crumbled

  • 1 cup Shredded Mexican cheese blend

  • 2 roma tomatoes, diced (or 1 1/2 cups grape tomatoes)

  • 1 avocado, diced (optional)

  • 5 Tbsp Sour cream or Mexican crema (optional)

  • 1/4 cup chopped red onion (optional)



  1. Heat olive oil in a 12-inch non-stick skillet over medium-high heat.

  2. Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn an d break up beef and continue to cook until cooked through.

  3. Drain fat from beef then stir in salsa, chili powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.*

  4. Remove from heat and stir in cilantro.

  5. Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.

Watermelon-Salad-with-Feta-and-Mint-FT-BLOG0522-a093f12a767e4560b14160a8adb062a8 (1).jpg

Watermelon Salad with Feta and Mint



  • 1/3 cup extra-virgin olive oil

  • 3 tablespoons fresh lemon juice

  • 2 teaspoons kosher salt

  • 1 teaspoon Tabasco

  • 1/2 teaspoon freshly ground black pepper

  • 1 (8-pound) seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled

  • 1/2 pound feta cheese, crumbled (2 cups)

  • 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)

  • 1 small sweet onion, cut into 1/2-inch dice

  • 1 cup coarsely chopped mint leaves



  1. In a large bowl, whisk the oil, lemon juice, salt, Tabasco, and pepper.

  2. Add the watermelon, feta, olives, and onion; toss gently.

  3. Garnish with the mint and serve.


Summer Berry Salad



  • 10 oz baby greens

  • 1 cup fresh blueberries

  • 1 cup fresh strawberries, quartered

  • ½ cup crumbled feta cheese, blue cheese or goat cheese

  • 1 cup candied walnuts

  • white balsamic vinaigrette dressing



  1. Make candied walnuts: Toast walnuts for 10 minutes. While walnuts cool, combine coconut sugar and water in a saucepan. Once sugar dissolves, add cinnamon, vanilla and salt. Mix in the walnuts and then spread on a lined baking sheet. They will cool and harden quickly.

  2. Make dressing: While the candied walnuts are cooling, make the white balsamic vinaigrette by whisking together all ingredients in a glass bowl or jar until combined. Another option is to add all ingredients to a mason jar and shake to combine.

  3. Add greens to a large bowl and top with berries, cheese and candied walnuts.


Red Potato Salad



  • 3 pounds red potatoes scrubbed and cut into bite size pieces (do not peel)

  • 2 tablespoons olive oil

  • 3 hard boiled eggs chopped

  • 3 green onions sliced

  • 6-8 slices bacon fried and crumbled

  • 1/2 cup lite mayonnaise

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper



  1. Preheat oven to 400 degrees.

  2. Toss diced red potatoes (do not peel) with olive oil and spread in a single layer on a baking sheet. Roast for 15-18 minutes, turning once or twice, or until fork-tender and lightly browned.

  3. Transfer the potatoes to a large bowl. While still warm, gently stir in the eggs, onion, and bacon. Add the mayonnaise, salt, and pepper, stirring just until all the potatoes are coated. Adjust the amount of mayo, if desired.

  4. Serve immediately or chill and serve cold.


Easy Apple Snacks



  • apples use you favorites

  • bananas

  • plain yogurt add a little honey to sweeten

  • almond butter

  • nutella

  • granola

  • strawberries

  • honey to sweeten the yogurt, and drizzle



  1. Gather all your ingredients, and wash the apples.

  2. In a small bowl mix the yogurt with the honey.

  3. Remove the cores form the apples. You will want to use an apple corer to remove the core from the apple. This could work with a knife, but a breeze with the apple corer.

  4. Add a thin banana slice to the center of the apple so the ingredients won't run through the hole. You can also use a very thin apple slice to cover up the hole.

  5. Now, add your topping however you will like them. The kids like to get really creative with these.


Raspberry Orange Smoothie



  • 1 cup raspberries, frozen

  • 1 cup orange juice

  • ½ cup greek yogurt plain

  • 1 tsp. honey (to taste)



  1. Place all ingredients in a high-speed blender and blend until smooth.

  2. Pour into a glass and enjoy!


Apple Kiwi Kale Smoothie



  • 1 cup packed kale

  • 1 green apple, cut into 1" chunks

  • 1 kiwi

  • juice from ½ lemon

  • 1 tbsp. honey

  • ¾ cup coconut water (regular water works too)

  • 1 handful of ice cubes (optional)



  1. Place all ingredients in a high-speed blender and blend until smooth.

  2. Taste and adjust as needed. Add more honey or lemon juice to taste. If it’s too thick, add more coconut water.

  3. Pour into a glass and enjoy!



  • Tear the kale leaves from the thick inner stems before adding to the your smoothie.

  • Cut the ends from both sides of your kiwi, then cut the kiwi into quarters and add to your blender, skin and all (the skin is the most nutritious part!)

  • If all ingredients are at room temperature when adding to your smoothie, I recommend adding in a handful of ice cubes. 

  • If you don't have a high-powered blender, you can blend the kale and coconut water first before adding remaining ingredients (this will help the kale to break down.)



Savory Tomato Smoothie


  • 1 cup kale stems removed

  • 1 ½ cups tomato

  • ½ stalk celery

  • 1 stalk green onions

  • ½ garlic cloves

  • 1 tbsp lime juice

  • ⅛ tsp cayenne pepper

  • pinch sea salt



  1. Blend the kale and tomatoes until smooth.

  2. Add the celery, green onions, garlic, lime juice, red pepper, and salt and blend again.


Orange, Fennel & Avocado Salad


  • 5 ounces spring greens

  • 4 clementines, peeled and separated

  • 1 large avocado, peeled, pitted and diced

  • 1 small fennel bulb, thinly sliced

  • half of a small red onion, peeled and thinly sliced

  • 1 cup loosely-packed fresh mint leaves

  • 2/3 cup sliced or slivered almonds, toasted


  • 3 tablespoons olive oil

  • 1 tablespoon freshly-squeezed lemon juice

  • 1 tablespoon honey

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon fine sea salt

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon freshly-cracked black pepper


  1. Make the dressing. Whisk all ingredients together in a small bowl (or shake all ingredients together vigorously in a sealed jar) until completely combined.

  2. Toss the salad. Combine all of the salad ingredients in a large mixing bowl, drizzle evenly with the dressing, and toss until combined.

  3. Serve. Serve immediately and enjoy!


Apple, Mandarin Salad


  • 1 cup sliced almonds

  • 1/4 cup + 2 tablespoons white granulated sugar

  • 8 cups mixed green lettuce or fresh spinach

  • 1 can mandarin oranges (or 3 clementines, peeled and segmented)

  • 2 large apples, thinly sliced (we like Fuji best in this salad)

  • 1 teaspoon lemon juice, optional

  • 3/4 cup dried sweetened cranberries

  • 3/4 cup crumbled feta


  • 1/2 cup olive oil

  • 1 large orange (2 teaspoons zest and 4 tablespoons juice)

  • 1 large lemon (1/2 teaspoon zest and 2 tablespoons juice)

  • 2 and 1/2 tablespoons honey

  • 2 teaspoons Dijon mustard

  • 1/2 teaspoon fine sea salt

  • 2 teaspoons poppy seeds


  1. CANDIED ALMONDS: Place the sliced almonds and white sugar in a large skillet and heat to medium, stirring nearly constantly. The sugar will begin to melt and become a sticky liquid and then stick to the almonds. This takes about 3-4 minutes -- watch carefully and stir constantly to avoid burning the nuts. As soon as the sugar turns to liquid, remove the pan from the heat and continue stirring until the nuts are completely coated in the sugar. Spread the candied almonds onto a sheet of parchment paper and let harden. Break apart.

  2. SALAD: Add the lettuce to a large bowl or salad platter. Peel and segment oranges (or drain a can of mandarin oranges) and add to the salad. Thinly slice the apples and, if desired, toss with lemon juice to prevent browning. Add to the salad along with the dried cranberries and feta cheese.

  3. DRESSING: Combine all of the ingredients together in a blender except for the oil and poppy seeds. Blend until all ingredients are well incorporated and zest has broken down. Transfer dressing to a jar with a lid and add in the olive oil and poppy seeds. Place the cover on the jar and shake until well combined.

  4. ENJOY: Right before serving, add the dressing to the salad (add to taste -- you may not need it all) and candied almonds (add as many as you'd like; we typically add about 1/3 cup. Toss and enjoy immediately.

  5. STORAGE: This salad doesn't sit well with the dressing, so only dress what will be enjoyed the same day. Store any leftover salad and dressing separately. Almonds and cheese should also be stored separately. Apples will brown if cut in advance.


Ground Bison & Fall Vegetable Stew


  • 1lb ground beef round or ground bison

  • 3/4 cup chopped onion

  • 2 cloves garlic, finely chopped

  • 1/2 teaspoon pepper

  • 3 1/2 cups water

  • 1can (14.5 oz) no-salt-added diced tomatoes, undrained

  • 2 1/4 cups chopped peeled sweet potatoes

  • 1 cup coarsely chopped unpeeled red potatoes

  • 1 cup chopped peeled acorn squash

  • 2 teaspoons vegetable bouillon granules

  • 1/2 teaspoon chili powder

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground cloves

  • 2 dried bay leaves


  1. Spray 4-quart Dutch oven with cooking spray; heat over medium-high heat. Add beef, onion, garlic and pepper. Cook 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain, if necessary.

  2. Add remaining ingredients. Heat to boiling; reduce heat. Cover; simmer 30 minutes or until vegetables are tender. Remove bay leaves.


Fig & Goat Cheese Salad


  • 3 Brown Turkey Figs

  • 3 cups Spring Mix

  • ¼ cup Goat Cheese

  • ¼ cup Candied Walnuts

INGREDIENTS: Honey-Lemon Vinaigrette

  • 1 tb. Olive Oil

  • 1 tb. Lemon Juice

  • 1 tsp. Honey

  • ¼ tsp. Salt

  • ⅛ tsp. Black Pepper


  1. Wash, dry and plate the spring mix of greens in a large bowl or serving plate. Wash the figs and cut in quarters. Add over the greens.

  2. Crumble the goat cheese using your hands and add over the greens. Add the chopped candied walnuts.


  • Prepare the vinaigrette by combining the olive oil, freshly squeezed lemon, honey, salt and pepper. Mix well and pour over the salad.


Avocado Blueberry Smoothie



  • 1/2 cup unsweetened vanilla almond milk or milk of choice

  • 1 cup fresh spinach

  • 1 medium ripe banana peeled

  • 1/2 ripe avocado peeled and pitted

  • 2 cups blueberries (frozen preferred)

  • 1 tablespoon ground flaxseed meal (optional thickener)

  • 1 tablespoon almond butter or whole almonds if you have a very high-powered blender that will ensure the mixture is smooth

  • 1/4 teaspoon cinnamon


  1. Place all the ingredients in your blender in the order listed: almond milk, spinach, banana, avocado, blueberries, flaxseed meal, and almond butter.

  2. Blend until smooth. If you'd like a thicker smoothie, add a small handful of ice. For a thinner smoothie, add a bit more almondmilk. Enjoy immediately.


Sweet & Sour Pork


  • 10 oz pork shoulder butt (chops can be used, but reduce frying time)

  • 4 oz pineapple

  • 3 oz combination of red, yellow and green bell pepper

  • 2 oz red and/or yellow onion

  • Corn oil for frying


  • 1 tsp garlic salt

  • 1/2 egg

  • 1 tbsp light soy sauce

  • 2 tbsp all-purpose flour

  • 3 tbsp cornstarch


  • 4 tbsp ketchup

  • 4 tbsp brown sugar

  • 3 tbsp vinegar

  • 1 tsp cornstarch

  • 0.50 tsp salt

  • 2 tbsp water


  1. Cut & marinate pork

    1. First, we'll cut our pork (10 oz) into a few pieces, parallel to the grain. Then, we'll slice pieces perpendicular to the grain, into about 1/4 to 1/2 inch pieces.

    2. Add garlic salt (1 tsp), light soy sauce (1 tbsp), and mix & massage with the pork slices for about 1 minute.

    3. Then, we'll crack, beat, and pour the egg (0.50 )​ into the bowl, and mix & massage for another 30 seconds.

    4. Let the pork marinate while we prepare the rest of our ingredients.

  2. Cut vegetables & pineapples

    1. These are all basically optional, but we'll cut our bell peppers into triangles (red bell peppers (1 oz), yellow bell peppers (1 oz), green bell peppers (1 oz)), and red onions (1 oz), yellow onions (1 oz) into small pieces.

    2. We'll also cut some pineapple slices (4 oz).

  3.  Create sauce

    1. We'll create our sauce with ketchup (4 tbsp), brown sugar (4 tbsp), vinegar (3 tbsp), cornstarch (1 tsp), salt (0.50 tsp), and water (2 tbsp). Mix it thoroughly for about 45 to 60 seconds.

  4. Coat pork in flour

    1. Add flour (2 tbsp) to the marinated pork and massage for about 1-2 minutes to coat the pork evenly in the flour. You may need to add dashes of water to help spread the flour around.

    2. Add cornstarch (3 tbsp) to a plate, and coat each piece of pork with it. Squeeze each pork piece a few times to help cover each piece.

  5. Fry pork

    1. As with our Honey Walnut Shrimp and General Tso's Chicken recipes, we'll be frying our pork twice - a first time to cook it, a second to bring out the crunchiness.

    2. We'll fill our wok with enough corn oil to submerge the pork pieces. Set the stove on high heat and wait for the oil to heat up.

    3. Fry #1

      1. Heat the oil to 300-350°F / 149-176°C. Carefully transfer the pork into the wok and fry for 7-8 minutes. As you transfer, squeeze the pork to help the flour stick more.

      2. Leave the pork alone for 1-2 minutes, because it'll cause the flour and cornstarch to come loose. Transfer the pork out with a ladle once the pork starts browning and crisping.

    4. Fry #2

      1. For the second fry, heat the oil to 400°F / 204°C and fry for 1-2 minutes. Transfer the pork out with a ladle.

    5. How to tell if the oil is hot enough

      1. You can try dropping a small piece of a vegetable (like our bell peppers) into the oil. If it starts bubbling immediately, then the oil is hot enough.

      2. If you want to be more precise, you can also use an instant-read thermometer to monitor the oil temperature throughout the frying process.

  6. Cook other ingredients, sauce and mix

    1. After frying, empty the oil from the wok to save for future cooking.

    2. Then, we'll combine everything in the wok in a few stages:

    3. Add the chopped vegetables, and cook for 30 seconds.

    4. Add the pineapple slices, and cook for another 30 seconds.

    5. Transfer the veggies and pineapples out of the wok.

    6. Add some corn oil, and start reducing the sauce for 1-2 minutes, until boiling.

    7. Throw everything (pork, veggies, pineapples) back into the wok. Mix around with the sauce for 1-2 minutes.

    8. Transfer onto a plate and enjoy immediately to maximize the crunchiness!


How to Build A Summer Charcuterie Board



  • Watermelon– I cut my watermelon slices relatively thin and layered them to try and save space

  • Green grapes

  • Peaches

  • Variety of cheeses– Try to hit the four categories -- aged, soft, firm and bleu

  • One or two dips– Whether they’re cheese, meat, or veggie, dips are a great addition to any charcuterie board. They’re easy to eat and offer some textural variety, too. 

  • Honey– Honey and brie go hand-in-hand. Fresh summer jams and spreads are never a bad idea either!

  • Prosciutto– Charcuterie essentially means meat shop in French, so the cornerstone of any easy charcuterie is cured meat. Prosciutto, salami, and capicola are great options!

  • Crackers and toasted pita chips

  • Mint leaves


Cantaloupe Breakfast Bowl


  • 1 cantaloupe

  • 1/2 cup greek yogurt

  • Small amount of granola

  • 3 oz. each your choice of berries

  • 1/2 stone fruit of your choice, thinly sliced

  • Honey

  • Mint sprig


  1. Cut the cantaloupe in half and remove the seeds

  2. Fill the cavity with the yogurt

  3. Top with granola, berries and fruit

  4. Drizzle with honey and mint


Vegan Margherita  Pizza


  • Pre-made pizza crust

  • 2 teaspoons extra virgin olive oil

  • 2 tablespoons marinara sauce

  • 1 clove garlic , minced

  • Vegan option: Miyoko's Liquid Mozzarella - easy melt and creamy finish that beckons to traditional Italian mozzarella

  • Or, 3 ounces fresh mozzarella cheese , sliced into 1/4-inch thick pieces

  • 1 Roma tomato , sliced

  • 2 large basil leaves , sliced into ribbons

  • freshly ground black pepper


  1. Place a pizza stone in the oven. Preheat the oven to 500 degrees F, allowing the stone to get hot. If you don't have a pizza stone, place pizza directly on wire oven rack.

  2. Brush the pizza crust with the olive oil, then evenly spread the marinara sauce on, leaving a 1-inch border around the edge. Sprinkle the garlic over the top. Top with the mozzarella and tomatoes, leaving space in between.

  3. Bake for 8-10 minutes until crust is golden and cheese is melted and bubbly. Remove from oven and sprinkle the basil over the top, along with 1-2 grinds of fresh black pepper.

  4. Cut into wedges and serve immediately.


Watermelon, Blueberry, and Feta Salad


  • 4 cups watermelon balled (about half a large watermelon)

  • 3 cups blueberries

  • 1/4 cup mint, finely chopped

  • 2 tablespoons honey

  • 4 ounces feta, crumbled


  1. Combine the watermelon, blueberries, mint, and honey in a large bowl. Stir to fully combine.

  2. Refrigerate for 20 to 30 minutes to allow the fruit to marinate.

  3. Add the feta to the fruit, stir to combine, and serve.


Tomato, Avocado Bagelwich



  • 1 everything bagel

  • 2 tablespoons cream cheese

  • 1 tomato sliced

  • 1/2 avocado sliced

  • 1 pinch smoked sea salt

  • 1 tablespoon chopped chives

  • 1 drizzle extra virgin olive oil

  • 1 handful spicy microgreens


Spread the cream cheese on one or both sides of the bagel. Add the tomatoes on one side and the avocado on the other. Sprinkle both with smoked salt, the chives and then drizzle with olive oil. Add the microgreens on top, then sandwich the bagel together. YUM.


Easter Brunch Grazing Board


  • Fresh berries - ⅓ cup per person

  • Easter candy - 2 tablespoons per person

  • Spring vegetables - cucumber spears, asparagus, radishes - ¾ cup per person

  • Honey with honeycomb

  • Soft boiled eggs - 2 halves per person

  • Brioche toast or waffles  - 2-3 triangles per person

  • Prosciutto, Serrano, or country ham - 2 ounces per person

  • Seasonal cheese - blueberry cheddar - 1 ounce per person

  • Fresh ricotta cheese - 2 tablespoons per person

  • Hot cross buns - 1 per person


1 day ahead:

Purchase produce, make ricotta cheese and hot cross buns.


The morning of:

Slice cheese and veggies. Make soft boiled eggs. Keep all ingredients chilled until ready to serve.


30 minutes before serving:

Toast brioche triangles or waffles. Place the candy, ricotta, and honey in small serving vessels or bowls. Spread them out on your charcuterie board or platter to make a frame or anchors to arrange the other ingredients around. I like to put my brioche toasts and hot cross buns in the center line of the board, then arrange the other ingredients around them. Use items like berries or candy to tuck in nooks and crannies of your board to make it look full. Serve and enjoy!


Pasta with Roasted Garlic and Burst Cherry Tomato Sauce


  • 1/2 Cup Extra Virgin Olive Oil

  • 1/4 Cup Good White Wine

  • 4 Large Garlic Cloves, Peeled & Thinly Sliced

  • 2 1/2 Pints Ripe Cherry Tomatoes

  • 1/2 Teaspoon Dried Crushed Chili Peppers (Optional)

  • 2 Large Fresh Basil Sprigs, Thinly Sliced

  • Salt & Pepper

  • 1 Pound Dried Pasta Of Choice

  • Grated Parmesan or Pecorino Romano Cheese


  1. Heat a large pot of lightly salted water to a boil.

  2. While the water is heating, heat the oil in a large skillet over medium heat, and add the garlic.

  3. As soon as the garlic begins to sizzle, add the wine and tomatoes and stir to coat.

  4. Continue to cook the tomatoes until they begin to burst, about 5 to 6 minutes.

  5. Use a wooden spoon to smash half the tomatoes, stirring occasionally to create a sauce.

  6. Season with the chili flakes, basil, salt and pepper and cook about 4 to 5 minutes more.

  7. As soon as the water has come to a boil, cook the pasta until it is "al dente".

  8. Drain the pasta, reserving a small cup of the pasta water.

  9. Return the pasta to the pot and dump the tomato sauce on top.

  10. Over high heat, stir the pasta with the sauce, adding a little of the pasta water to keep prevent the sauce from drying up too much.

  11. Serve in individual bowls topped with grated cheese.


Healthy Breakfast Bowl


  • 1 Cara Cara orange (or any other variety)

  • 6 large strawberries

  • Any other fruit you'd like to throw in!

  • 1 cup Grandy Oats Granola (or your favorite granola)

  • 1 cup yogurt


Clean and cut all fruit. Layer yogurt, then granola, then fruit. Serve chilled.

Skillet Tomatoes & Green Beans



  • 1 pound cleaned, trimmed green beans

  • 1/2 pound cherry tomatoes, halved

  • 1 tbsp olive oil

  • Salt and pepper to taste


In a large skillet, add the oil and green beans, cook over medium-high heat for 10 minutes. Add the tomatoes. Season with salt and pepper to taste, Cook an additional 3-10 minutes depending on your preferred doneness of the beans.


Tomato & Beet Salad


  • 1 pound scrubbed small beets

  • 2 pounds tomatoes, preferably heirloom

  • 1 pint cherry tomatoes

  • 1/4 cup crumbled feta

  • 1/4 cup fresh cilantro leaves

  • 1/4 cup extra-virgin olive oil

  • Salt and pepper


Preheat oven to 400 degrees. Seal beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes. When cool, rub beets with a paper towel to remove skins; slice. Slice large tomatoes, and halve cherry tomatoes, then arrange with beets on a platter. Top with feta, cilantro, and olive oil; season with salt and pepper.


Chicken Pot Pie with Biscuit Crust


  • ¼ cup butter

  • 1 small onion, chopped 

  • 3 celery ribs, chopped

  • 3 carrots, chopped

  • ⅔ cup frozen peas

  • 3 tablespoons chopped fresh parsley

  • ¼ teaspoon dried thyme

  • ¼ cup all-purpose flour 

  • 2 cups lower-sodium chicken broth 

  • ⅔ cup half-and-half cream

  • salt and ground black pepper to taste

  • 3 cups cooked chicken, cut into bite-size pieces

  • 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Immaculate Organic Biscuits)

  • 1 egg yolk, beaten 

  • 1 tablespoon water


  1. Preheat oven to 350 degrees

  2. Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.

  3. Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.

  4. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.


Orange, Mandarin and Ricotta Salad


  • 1 cup Quinoa

  • 2 Tbsp Olive oil

  • 1 Radicchio, cut into 8 wedges

  • 1 Orange, peeled and sliced

  • 1 Mandarin, segmented

  • ½ cup Basil leaves

  • 1 cup Ricotta cheese


  • 2 TbspRunny honey, melted

  • 2 TbspOlive oil

  • 1Mandarin, zested and juiced (Main)

  • 1 tspOrange zest (Main)


  1. Place the quinoa into a pot with 2 cups of water. Bring to a simmer, cover and cook for 15 minutes until all the liquid has absorbed. Fluff with a fork.

  2. To make the dressing, in a small jar shake together the honey, oil, mandarin zest and juice and orange zest.

  3. Heat the oil in a frying pan. Add the radicchio wedges and brown on each side. This is quick. Set aside.

  4. In a large bowl combine the quinoa, radicchio, orange, mandarin, basil leaves and dressing. Stir gently, so as not to break up the radicchio.

  5. Serve on to a platter topped with ricotta, season with salt and pepper.


Snowman Hot Chocolate



  • 12 large marshmallows

  • 16 small pretzel rods

  • 12 mini chocolate chips

  • 4 candy corn candies

  • Whipped cream

  • melted chocolate for decorating


  1. Make the snowman by placing a toothpick halfway through one of the marshmallows. Place a second marshmallow on top and repeat to get three marshmallows in the shape of a snowman.

  2. To the bottom marshmallow add two pretzels for legs and two in the middle marshmallow for arms.

  3. In a small bowl melt some chocolate and place into a plastic baggie. Pipe buttons and add the mini chocolate chips. Decorate a face and stick a candy corn nose in the marshmallow.

  4. Heat up the hot chocolate and serve in mugs. Place a thin layer of whipped cream on top. Place one snowman in each mug and enjoy.


Homemade Veggie Soup



  • 1 Tbsp olive, or avocado oil

  • 1 yellow onion, diced

  • 3 carrots, peeled and diced

  • 3 celery stalks, diced

  • 4 cloves fresh garlic, minced

  • 1 red bell pepper, diced

  • 3 medium potatoes, diced into 1/2 inch cubes

  • 6 cups low-sodium chicken, vegetable, or beef broth/stock (using beef bone broth will increase the protein content)

  • 1 (14.5 oz) jar diced tomatoes, with juice

  • 2 bay leaves

  • 1.5 cups chopped frozen or fresh green beans, chopped into bite-sized pieces

  • 1 cup frozen peas

  • sea salt and freshly ground black pepper

  • a handful of fresh parsley leaves, chopped


  1. Heat oil in a large stock pot or dutch oven, over medium heat.

  2. Add your onions, carrots, and celery, garlic, and bell peppers then sauté for about 4 minutes.

  3. Add in broth, diced tomatoes in juice, potatoes, bay leaves, and bring to a boil.

  4. Lower the heat, cover and simmer until potatoes are tender about 20 minutes,
    then add in your green beans and peas and simmer an additional 5 minutes.


  5. Taste test and adjust seasoning with sea salt and pepper to your preference.

  6. Remove bay leaves.

  7. Garnish with fresh chopped parsley and serve while hot.


Roasted Sweet Potato Jack-o-Lantern Faces and Ghosts


  • Oil

  • Sea salt

  • For the Jack-o-lanterns:

    • Large red yams (3" to 4" diameter)

  • For the Ghosts:

    • Small sweet potatoes (1-1/2" to 2" diameter)


  1. Preheat oven to 400 degrees. Grease each large baking sheet with 2 T. oil.

  2. Jack-o-lanterns:

    1. Peel the red yams. Slice crosswise into 3/16" to ¼" slices. Use small jack-o-lantern cutters to cut out the eyes and mouth for each slice. Because the potatoes are so hard, place a small flat plate on top of the cutters, and press down to help the cutters push through the raw potato. Place the jack-o-lantern faces onto the greased baking sheet in a single layer, rubbing them gently into the oil, then turn them over.

  3. Sprinkle lightly with sea salt. Bake for 20 minutes, or until tender.

  4. Ghosts:

    1. Peel the sweet potatoes. Slice lengthwise into 3/16" to 14" slices. Place them onto the greased baking sheet in a single layer, rubbing them gently into the oil, then turn them over. Sprinkle lightly with sea salt.

  5. Bake the pans for 20 minutes or until the potatoes are tender. Remove from oven and let cool 1-2 minutes. Loosen the slices from the baking sheet with a spatula, then leave them in the pan until they are cool enough to handle with your hands.

  6. Use a large diameter plastic straw, like one from a Boba drink, to cut out the eyes. Boba drink straws have one end that is flat, and the other end that is cut diagonally to create a sharp tip to pierce the the plastic cover of the boba drink. For oval shaped eyes, squeeze near the flat end of the straw to make the opening oval shaped before cutting each eye out. If you want round eyes, just leave the straw as is before cutting the eyes out


Mediterranean Spaghetti Squash Bowls


Spaghetti squash and filling

  • 2 spaghetti squash

  • 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided

  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

  • 1 red bell pepper, chopped

  • ⅓ cup chopped red onion (about ½ small onion)

  • ¼ cup thinly sliced Kalamata olives

  • 2 tablespoons chopped fresh basil and/or parsley, plus extra for garnish

  • 1 clove garlic, pressed or minced

  • 1 tablespoon lemon juice

  • ¼ teaspoon salt

  • Sprinkle of crumbled feta cheese or grated Parmesan (optional), for garnish

Parsley-basil pesto

  • ¼ cup pepitas (hulled pumpkin seeds)*

  • ½ cup packed fresh basil leaves

  • ½ cup packed fresh flat-leaf parsley leaves

  • 2 tablespoons lemon juice

  • 2 tablespoons water

  • ¼ teaspoon salt

  • ¼ cup extra-virgin olive oil


  1. To prepare the spaghetti squash, preheat the oven to 400 degrees and line a large, rimmed baking sheet with parchment paper for easy clean-up. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and slice through it from top to bottom to divide it in half. Repeat with the other squash.

  2. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle each squash half with 1 teaspoon olive oil and rub it all over the inside and outside of the squash, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet. Bake for 40 to 60 minutes, until the interiors are easily pierced through with a fork.

  3. Meanwhile, to prepare the chickpea salad, combine the chickpeas, bell pepper, onion, olives, chopped basil and/or parsley, garlic, lemon juice, remaining 1 tablespoon olive oil and salt. Stir to combine. Taste, and add more lemon juice and/or salt if necessary. Set aside.

  4. To prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 5 minutes. Pour the pepitas into a food processor and let them cool for a few minutes. Then, add the basil, parsley, lemon juice, water and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce. Transfer the pesto to a small bowl for serving.

  5. To assemble, use a fork to fluff up the squash and make it easier to eat. Then divide the chickpea salad between the squash “bowls” and top each one with a generous drizzle of pesto. Finish with a sprinkle of chopped herbs and cheese, if desired. Serve immediately. Leftovers keep well for about 3 days; if you plan to have leftovers, store the pesto separately and top the squash with it just before serving.





  • 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.

Easter-Egg-Chicks-5 (1).jpg




  • 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.