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Featured Recipes


Skillet Balsamic Fig Chicken


  • 6 bone-in, skin-on chicken thighs

  • Salt and pepper

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons butter

  • 2 shallots, peeled and finely sliced

  • 4 cloves garlic, peeled and chopped

  • 1 heaping tablespoon fresh thyme leaves off the stem

  • 1 teaspoon red chili flakes

  • 3 tablespoons balsamic vinegar

  • ½ cup chicken stock

  • ¼ cup white wine

  • 1 tablespoon Dijon mustard

  • 1 tablespoon honey

  • 6 to 7 fresh figs, halved

  • ½ lemon, juiced



  1. Preheat oven to 350˚F.

  2. Season the chicken generously with salt and pepper.  

  3. Heat olive oil in a large skillet over medium heat. Add the chicken skin side down and brown on both sides, approx 3-4 min per side. Remove chicken from pan and set aside.

  4. Add butter to skillet and then add the shallots season with salt and pepper and cook stirring often until softened, approx 3-4 min.

  5. Add garlic, thyme, and red chili flakes, stir for 30 seconds until fragrant. Then stir in the balsamic vinegar, chicken stock, mustard and honey. Cook 1 minute until it starts to simmer.

  6. Place chicken back into skillet and add the figs to pan as well. Transfer to oven and cook for 15- 20 minutes or until chicken is fully cooked through. Feel free to broil for the last minute or so for more colour on the chicken.

  7. Remove from oven carefully, squeeze over the lemon juice and serve with your favourite side


One Pan Creamy Chicken and Rice


  • 1 cup chopped yellow onion (1 small)

  • 1 cup sliced carrots (about 2 medium)

  • 1 cup sliced celery (about 3 stalks)

  • 2 Tbsp olive oil, divided

  • 1 1/4 lbs trimmed boneless, skinless chicken thighs, cut into 1-inch pieces

  • 1 Tbsp minced garlic (3 cloves)

  • 1 cup long grain white rice

  • 2 1/2 cups low-sodium chicken broth

  • 1 1/2 tsp minced fresh thyme and/or rosemary

  • Salt and freshly ground black pepper

  • 1 cup frozen petite peas

  • 1/2 cup heavy cream

  • 1/3 cup finely shredded parmesan cheese

  • 2 Tbsp minced fresh parsley



  1. Heat 1 1/2 Tbsp olive oil in a 12-inch skillet over medium-high heat. Add onion, carrots and celery and saute until tender, about 8 - 9 minutes. Transfer to a plate. 

  2. Heat remaining 1/2 Tbsp oil in same skillet over medium-high heat. Add in chicken and cook 3 minutes. Add garlic and cook until chicken is nearly cooked through, about 2 minutes longer. 

  3. Add in rice, chicken broth and thyme and season with salt and pepper to taste. Return veggies to skillet.

  4. Bring mixture to a boil then reduce heat to medium-low. Cover with lid and simmer until liquid has been absorbed and rice is nearly tender, about 18 - 20 minutes. 

  5. Stir in peas and cream, cover and cook until rice is fully tender, about 5 minutes longer. 

  6. Stir in parmesan and parsley. Serve warm. 


Chicken Cacciatore


  • 6 bone-in, skin-on chicken thighs (or 4 large chicken breasts, or whole chicken parts: legs, wings, breast, and thighs, feel free to use skinless.)

  • 1 yellow onion, sliced in half-moon slices with the grain

  • 10 ounces mushrooms, sliced thin

  • 6 cloves garlic (about 1/2 of a medium garlic head), coarsely chopped

  • 1 bell pepper, cut in approximate 2-inch strips

  • 1/2 teaspoon red pepper flakes

  • 1/2 cup red wine (or skip the wine and use 2 tablespoons sherry or red wine vinegar)

  • 28 ounces crushed tomatoes

  • 2 tablespoons tomato paste

  • 1 teaspoon dried oregano

  • 2 teaspoons fresh rosemary, chopped

  • 1/2 cup mixed pitted green olives and kalamata (swap out with your favorite kinds)

  • 1 teaspoon capers, unrinsed

  • 1 teaspoon sea salt (more or less to taste)

  • 1/2 teaspoon ground black pepper

  • 2 tablespoon fresh parsley, roughly chopped

  • a few fresh basil leaves



  1. Pat the chicken dry.  Season with salt and pepper.  With a tablespoon of olive oil sear chicken on medium high heat 3 minutes each side, until a gold crust forms.  Set chicken aside.  (If using  chicken with the skin on, it will produce more oil, you can drain oil from pan, if needed, leave about a tablespoon or two in the pan.)

  2. In the same pan, sauté onions, mushrooms in olive oil (or use left over chicken oil) for 3 minutes over medium heat.  Add garlic, bell pepper and red pepper flakes, saute for 1 minute more.

  3. Lower the heat and add wine, crushed tomatoes, tomato paste, oregano, rosemary, olives, capers, salt and pepper.  Stir to fully combine.

  4. Place seared chicken in the sauce.  Simmer 25 minutes. Leave uncovered, though splatter screen is nice as it will sputter a bit.  Test the internal temperature of the chicken, we are going for 165F.  Simmer longer if needed.  Bone-in thighs may take up to 35 minutes.  Chicken breast will cook faster, 15-20 minutes.

  5. Stir in fresh parsley and scatter fresh basil leaves over the top.  Serve over pasta, creamy polenta or just enjoy with a crusty loaf of bread!


Cottage Cheese Chicken Salad


  • 2 chicken breasts (½ pound of chicken), cooked and chopped

  • 16 ounces Crystal cottage cheese

  • 3 tablespoons mayonnaise

  • ½ tablespoon dijon mustard

  • 1 cup red grapes, halved

  • ½ cup celery, thinly sliced

  • 3 tablespoons slivered almonds, lightly toasted

  • ½ teaspoon paprika

  • Salt and pepper to taste



  1. In a medium bowl, combine chopped chicken, cottage cheese, mayo and mustard. Stir well to coat the chicken.

  2. Add sliced grapes, celery and toasted almonds to the bowl. Stir to combine.

  3. Add paprika and salt and pepper to taste.

Watermelon Fruit Pizza


Pizza Kebobs


Veggie Shots


Brat Bar



  • Sausages & Buns

    • Bratwurst

    • Kielbasa

    • Hot Italian sausage

    • Hot dog buns, grilled

  • Sides

    • Dill pickle spears

    • Cornichons (pickled cucumbers - recipe below)

    • Giardiniera (pickled vegetables)

  • Toppings & Condiments

    • Yellow mustard

    • Dijon mustard

    • Mayonnaise

    • Ketchup

    • Whole grain mustard

    • Sauerkraut

    • Radishes, sliced

    • Red onions, sliced



  1. Add the condiments, sauerkraut, and giardiniera to individual bowls and place on the board. Focus the condiments in the center and the larger bowls around the edge of the board.

  2. Place the sausages on the board, separating the different types. Feel free to slice some of the sausages! Fill in the board with the pickles, cornichons, onion, and radishes. 

  3. Add the buns to the board away from the wet items to present sogginess, or serve separately! 


Quick Pickled Cucumbers


INGREDIENTS (Beef Filling):

  • 3 cups vinegar distilled white vinegar or white wine vinegar will work

  • 2 ¼ cup cold water

  • 2 ½ tablespoons kosher salt

  • 3 tablespoon mustard seed

  • 3 tablespoon coriander seed

  • 3 tablespoon peppercorn

  • 2 bay leaves

  • 1 ¼ lb Persian cucumbers or English cucumbers sliced into ½-inch rounds

  • 4 green onions trimmed and chopped (both white and green parts)

  • 3 Jalapeno peppers sliced into rounds (remove seeds for less heat)

  • 6 garlic cloves minced

  • Few sprigs of fresh dill to your liking



  1. Prepare the cucumbers. (Optional)
    Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.

  2. Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.

  3. Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).

  4. Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.

  5. Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.


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.





  • 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.

orange beet salad.jpg




  • 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 & 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.

zuccini noodles.jpg



  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.