Mexican Eggs/Huevos Ahogadas

  • 1 Jar of your favorite salsa, a combination of a green and red one is nice too!

  • 6-8 Eggs

  • 1 C. Grated Cheese- Cheddar is good, but queso fresco is more authentic

  • Cilantro

  • Avocado

Heat a large frying pan over medium heat and pour the salsa into the pan. If you want to layer green and red, pour one in first, then pour the other in the middle. When the salsa begins to bubble, crack the eggs into the pan in a circle like a clock, working around. If it is easier for you, crack each egg into a small glass bowl and then slide them into the pan. Sprinkle with grated cheese and a couple pinches kosher salt. Cover the pan and cook 4-6 minutes until the eggs are at the desired consistency.  Top with avocado and fresh cilantro and more cheese if desired.

I like to make these in a large cast iron pan and take the pan directly to the table. Serve with warmed corn or flour tortillas.


Sheetpan Chicken w Yogurt, Turmeric and Chickpeas

  • 4 Chicken Thighs + 2 packages Chicken Tenders

  • Kosher salt and freshly ground pepper

  • 1 C. full-fat Greek yogurt

  • 2 teaspoons ground turmeric

  • 1 TB. smoked paprika

  • 1 TB. fennel seed

  • 1 TB cumin seed, ground will work in a pinch

  • 2 cans chickpeas, drained and rinsed

  • 1 large red onion, sliced

  • 3 carrots, peeled and chopped in 2 inch pieces along the bias

  • 2 tablespoons olive oil

  • ½ cup mint or cilantro or even parsley leaves, torn

  • Mix chicken, yogurt, paprika and turmeric in a large bowl. Let marinate at least 1 hour, refrigerate if marinating for longer, all day is great.

  • Preheat oven to 375. Throw onions and carrots onto a sheet pan along with the drained chickpeas. Drizzle w olive oil and season with salt and pepper. Place chicken thighs on top and season those with salt and pepper. Throw in oven and bake for 25 minutes.

  • After 25 minutes, add chicken tenders to pan, season with salt and pepper and bake for another 20 minutes.

  • Scatter w fresh herbs and serve with more yogurt if desired.

Slow Cooked Squash

recipe from Claire Saffitz and Epicurious

  • 1 lb. summer squash, sliced 1/4” thick

  • 1/2 head of garlic

  • Zest of 1 lemon, removed in wide strips

  • 2 sprigs thyme

  • 1/2 cup extra-virgin olive oil

  • 3/4 tsp. kosher salt

  • 1 Tbsp. fresh lemon juice

  1. Preheat to 350°F.

  2. Toss summer squash, garlic, lemon zest, thyme, oil, and salt in a shallow 2-qt. baking dish to combine.

  3. Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown, very tender, and edges and cut sides are crisp, 1 hour and 40 minutes–1 hour and 50 minutes. Let cool slightly, then add lemon juice and toss to coat.

  4. Serve with bread for dipping!

Seedy Nutty Bars

  • 1 1/2 C. assorted nuts and seeds

    • cashews, almonds, pecans, peanuts (I toasted all of these)

    • sesame seeds, pumpkin seeds, sunflower seeds (pepitas were toasted)

  • 1/3 C. crispy brown rice cereal (Rice Krispies work too)

  • 1/2 C. raisins (I used a combination of golden and regular, dried cherries work too)

  • 1/3 C. Organic light corn syrup or Brown rice syrup

  • Pinch of kosher salt IF none of your nuts are salted…my pepitas were salted

  1. Line an 8X8 pan with parchment paper and spray w nonstick cooking spray

  2. Preheat oven to 325.

  3. Stir together all the nuts, seeds and raisins.

  4. Mix in the syrup well.

  5. Transfer to pan and use wet hands to press press press down into a tight square.

  6. Bake 20 minutes.

  7. Cool and cut into bars. If you will not eat the whole batch in 2 days, put into refrigerator to keep moist and chewy.

*** It’s also fun to put the corn syrup in a glass bowl and microwave it for a minute, stirring about half way w 1/4 C. peanut butter to mix into the nuts and seeds.

Bison Tacos

My whole family loves these and they are an easy weeknight staple!!

  • 1 TB. olive oil

  • 1 small onion, diced

  • 2 garlic cloves, minced

  • 2 TB. chili powder

  • 1 tsp. cumin

  • 1 tsp. coriander

  • 1 tsp. kosher salt

  • 1 lb. ground bison

  • 1/2 C. tomato sauce

  • 1/2 C. chicken broth

  • 1 tsp. brown sugar

  • 1 tsp. cider vinegar

Saute onion in olive oil on medium heat for 4 min. Add garlic and spices and stir until fragrant, about 1 minute. Stir in the ground bison and stir until cooked through. Add the tomato sauce and broth, brown sugar and vinegar and simmer 15-20 minutes. Can easily be doubled!

*If you don't have any tomato sauce, use 1 TB tomato paste and another 1/2 C. chicken broth.

Simple Granola

  • 3 C. organic rolled oats

  • 1 C. raw pumpkin seeds

  • 1 C. pecans

  • 1 C. shaved almonds

  • 3/4 C. pure maple syrup

  • 1/2 C. olive oil

  • 1/2 C. light brown sugar

  • 1 large pinch kosher salt

  1. Preheat oven to 300.

  2. Place all ingredients in a large bowl and mix well to combine.

  3. Spread on a rimmed baking sheet and bake for 45 minutes, stirring every 15 minutes.

  4. Remove form oven, stir and taste for salt. Probably give it another pinch and stir. Let cool completely before storing.

  5. Can be stored in air tight container for 4-6 weeks.

Notes: Cashews can be added as well or dried blueberries

Spiced Corn Soup

  • 4 TB butter

  • 1 onion, diced

  • 2 Garlic cloves, minced

  • 1 TB Ginger, grated

  • ½ tsp. turmeric

  • ½ tsp. cumin

  • ½ tsp. mustard powder

  • 3 C. corn kernels (4-5 ears)

  • Kosher salt and fresh ground pepper

  • Lime for garnish


1.    Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 10 min. Add garlic, ginger, turmeric, cumin, mustard and sizzle for a minute or two until fragrant.

2.    Add corn kernels and season well with salt and pepper. Cook for 1 minutes, then add 4 Cups water and bring to simmer. Simmer gently until comes together, about 5 minutes. Puree soup in blender. Check seasonings.

3.    I like to serve with a sprinkle of urfu pepper (or paprika) and a squeeze of lime.

*The easiest way to cut the corn off of the cob is to place a corn cob vertically in a large shallow bowl and slice downward using a small serrated knife. Try it!!


Tomato Pie

The most essential part of this recipe is to pre-cook the pie shell and to salt and dry the tomatoes on paper towels!!

  • 3 Heirloom Tomatoes, Sliced 1/4 " thick

  • 1 TB. Kosher salt

  • 2 TB. Olive Oil

  • 1 Garlic clove, minced

  • 1/2 C. Gruyere cheese, shredded

  • 1/2 C. Pecorino, shredded

  • 1/2 C. Fresh basil, shredded

  • 1 Pre-Baked Tart Shell (store bought fine, I won't tell!)

Preheat oven to 375. Spread sliced tomatoes out on paper towels and sprinkle with kosher salt. Let sit for 20 minutes and then blot tops with fresh paper towels. 

Mix olive oil and garlic together in a small bowl. Mix cheeses together in another bowl and then spread in bottom of tart. Layer tomatoes in lovely concentric circles and then drizzle with the olive oil/garlic mixture.

Bake tart for 25-30 minutes until it looks "really good," cheese is bubbly and tomatoes are oozy. Let the pie rest for 5-10 minutes to gather itself together, and sprinkle with fresh basil before serving.

Carrot Hummus

  • 2 lbs. carrots, peeled and roughly chopped

  • 2 C. chicken stock

  • 2 dried chiles, stems and seeds removed

  • 2 garlic cloves

  • 1/4 C. cashew butter (almond butter or tahini work too!)

  • 2 TB. lime juice

  • 1 tsp. cumin

  • 1 tsp. coriander

  • 3/4 tsp. kosher salt

  1. Throw carrots into large stock pot with chicken stock, bring to a boil and simmer 15 minutes until carrots are tender.

  2. Drain carrots and throw whole batch into a blender with rest of ingredients and puree until smooth. Taste!! Another TB of lime juice wouldn’t hurt!!

  3. If you want to make a thinner batch to spread beneath roasted veggies, thin hummus with 1/2 C. warm water and 1/4 C. olive oil.

Blackberry/Peach Crumble

  • 1 C. rolled oats

  • 1 C. brown sugar

  • 1 tsp. cinnamon

  • 3/4 C. flour, divided

  • 1/2 C. butter

  • 4-5 C. fresh blackberries and peaches

  1. Preheat oven to 350.

  2. Combine oats, brown sugar, cinnamon and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly.

  3. Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries.

  4. Bake in the preheated oven until golden brown, 35 to 40 minutes.

Curried Crab w Watermelon

  • 3 TB Olive Oil

  • 2 TB Green apple, grated

  • 2 TB Onion, grated

  • 2 tsp. Curry powder

  • ½ C. Mayonnaise

  • 2 TB Mint, chopped

  • 1 lb. Lump Crabmeat

  • Watermelon Slices

  • 4 C. Arugula

1.    Heat 1 TB. oil in small saucepan and add apple, onion and curry powder and cook over medium heat until onion is soft, about 5 minutes. Let cool.

2.    Transfer mixture into a large bowl and fold in mayo and mint, then crab, and taste for salt and pepper.

3.    Cut the watermelon into nice triangles and transfer to 4 plates. Squeeze a little lime juice on. Mound the crab on top of the watermelon. In another bowl, toss the arugula with 2 TB olive oil, a squeeze of lime, salt and pepper. Arrange the arugula on the plates, top with a slice of watermelon and the crab gently mounded on top.

If crab is a no-go for you, try this with a couple leftover chicken breasts or just poach a couple.


Grilled Romaine w Buttermilk Dressing

  • 3 Hearts of Romaine lettuce, sliced in half

  • Olive oil

  • Kosher Salt

  • Fresh Cracked Black Pepper


  • 1 Garlic clove, minced

  • 3 TB Buttermilk

  • 1 egg yolk

  • ¼  C. Olive Oil

  • 4 TB Parmesan, grated

  • Fresh Cracked black pepper/Kosher Salt

Slice romaine hearts in half and lay open. Drizzle with some olive oil and sprinkle w kosher salt and black pepper, then lay on a hot grill for about 3-5 minutes, until you are getting a nice char. Flip over for 1 minute, then lay on a giant platter.

Blend dressing ingredients in a blender and drizzle over the hearts of romaine. Tase and adjust for salt and pepper.

Sliced radishes, cherry tomatoes, creamy sliced avocado, or even grilled corn are also nice additions.



Zucchini Pickles

3 firm medium-sized zucchini, sliced thinly (use a mandoline if you have one)

  • 1/2 red onion, thinly sliced

  • 3 TB kosher salt

  • 1 1/2 C. Rice Vinegar

  • 1/3 C. sugar

  • 2 tsp. mustard seeds

  • 1 1/2 tsp. dry mustard powder

  • 1 tsp. turmeric

In a large bowl, toss the zucchini and onion with 2 TB kosher salt. Let stand until softened, about 30 min. Drain the liquid and blot dry.

Meanwhile, in a saucepan, combine the remaining TB. salt, vinegar, sugar, mustard seeds, mustard powder, turmeric and 1/2 C. water. Bring to a simmer, stirring to dissolve the sugar. Let cool completely- you can stick it in the fridge if needed.

Transfer the zucchini to a large glass jar and stuff down. Pour in the brine to cover. Refrigerate. The pickles will be ready in an hour, but the longer they sit, the better they get. I imagine they will be gone quickly, but for safety reasons you should consumer them within 10 days.

Gluten-free Blender Waffles

1 Banana

  • 1 C. GF oats

  • 1/2 C. cottage cheese (coconut yogurt for dairy-free)

  • 2 eggs

  • 1/4 tsp. salt

  • 2 TB hemp seeds

  • 2 TB ground flax seeds

  • 4 TB. almond or coconut milk

  • 2 tsp. baking powder

  • 1 tsp. cinnamon

  • 1 tsp. vanilla

  1. Blend all ingredients. Add a touch more milk if batter seems too thick.

  2. Heat waffle maker and spray w oil and cook on medium heat.

  3. These freeze really well. Just wrap a couple in plastic.

*Recipe from Vanessa Musi

Pasta w Leeks and Prosciutto

  • 2 Leeks, washed, white and light green parts sliced

  • Zest of 1 large lemon

  • 4 TB TB olive oil

  • 4 TB butter, divided

  • 1 lb fresh pasta

  • 1-2 C frozen peas

  • 7 oz prosciutto ( 2 packages), torn

  • 1 C. parmesan or pecorino

  1. Saute leeks in oil and  2 TB. butter until just starting to caramelize. Add zest of 1 lemon.

  2. Cook pasta in salted water. Drain, reserving 2 C water.

  3. Add pasta to leeks, toss with 2 TB butter, reserved water, peas until silky. Add an extra glug of olive oil because you can.

  4. Off heat, add prosciutto and parmesan and cracked black pepper.

Thai Braised Cashew Chicken

  • 1/2 C. Green Thai Curry paste

  • 1 TB. Canola oil

  • 1 13.5 oz. can regular coconut milk

  • ¼ C. almond butter

  • Juice 2 Limes- zest reserved for gremolata

  • 4 Kaffir Lime leaves if you can find

  • 1 TB brown sugar

  • 1 TB fish sauce

  • 2 lbs. boneless skinless chicken (thighs or breasts)


1.    Preheat oven to 350.

2.    In a medium Dutch oven, stir fry oil and curry paste until fragrant.

3.    Add the coconut milk and whisk to combine.

4.    Add the almond butter and whisk until it melts into sauce.

5.    Add the lime juice and kaffir leaves, sugar and fish sauce, whisking to combine.

6.    Bring to a simmer and add chicken.

7.    Place in the oven covered for about an hour until tender.

8.    Take out pot, shred chicken, stir mixture, and serve over rice or noodles with Thai Gremolata.



Thai Gremolata:

½ C. salted roasted cashews, chopped

Zest of 2 limes

½ C. cilantro, basil or parsley, or mint chopped

Vietnamese Herb Salad

  • 3/4 C. Lime juice

  • 2 TB. Sugar

  • 1/4 C. Fish Sauce

  • 1 Jalapeno, seeded, minced

  • 2 C. fresh mint

  • 2 C. fresh Basil

  • 2 C. Fresh Italian parsley

  • 2 C. Cilantro

  • 1/2 Red onion, sliced

  • 1 C. Roasted, Salted Cashews

In a small bowl, combine lime juice, sugar, fish sauce and jalapeno. Add red onion and set bowl aside for flavors to infuse. Pluck herbs from stems and combine them in a large bowl. Toss with about half dressing and taste. Sprinkle cashews on top. Save remaining dressing to drizzle on top when serving salad.

Roasted Strawberry Milkshake

Are you thinking about Valentine’s Day?? How about a peek of strawberry fun with a roasted strawberry milkshake!? The possibilities after roasting strawberries are endless as they taste like a luscious bite of summer!

1. Hull and halve 1 lb. strawberries

2. Spread on a parchment lined baking sheet and toss with 2 TB demerara sugar.

3. Roast in 350 oven for 45 min., tossing every 15 min. 

4. Scrape juices and berries into a bowl and let the fun begin! 

Blend with 2 C. vanilla ice cream and 1/4 C. buttermilk for the most delicious shake you have ever had according to Food52.....spoon on top of Greek Yogurt along with some toasted hazelnuts...spoon over a bagel and cream get the picture!

Lamb Meatballs w Spinach and Orzo

  • 1 1/2 lbs. ground lamb

  • 1 C. frozen spinach, thawed and squeezed dry

  • 1 C. grated red onion

  • 1 egg, beaten

  • 1/2 C. bread crumbs

  • 3 cloves garlic, minced

  • 1 lemon, zested and juiced, half zest for meatballs and half w juice for orzo

  • 2 handfuls mint and dill, chopped

  • Kosher salt and pepper

  • 2 TB. olive oil

  • 1 1/2 C. orzo

  • 3 C. chicken broth

  • 1 C. feta cheese

  • 1 pint Cherry tomatoes (optional)


1. Preheat oven to 350.

2. Combine lamb through salt and pepper gently and form into 2 in. meatballs. Handle lightly so as not to compact and make too dense!

3. Heat 2 TB. olive oil in medium sized dutch oven over medium-high heat and cook the meatballs until browned, about 10 min. Remove to a plate.

4. Add the orzo and stir to coat with the oil in the pan. Stir in the broth, scrape up any browned bits from the bottom, add the lemon juice and remaining zest and return the meatballs to the pan.

5. Cover and bake about 30 minutes. Remove lid and check liquid in pan. If the mixture is too dry and the orzo is not cooked, add a splash of water.  Sprinkle the feta on top and bake for 10 more minutes with the lid off.

6. Serve with additional herbs sprinkled on top and Greek yogurt if desired. I also threw in some cherry tomatoes for the last 10 minutes of baking!

** I have left the feta out if you are not a fan and the dish was still delicious!

Fragrant Thai Soup (Tom Yom Goong)

  • 8 C. Chicken broth

  • 2 inch Ginger root, peeled, sliced

  • 2 stalks lemongrass, smashed and chopped

  • ½ Thai chili (optional)

  • 2-3 TB. Fish sauce

  • 2 tsp. Sugar

  • 2 tsp. green curry paste

  • 1 Lime, zested and juiced

  • 1 Tomato, chopped

  • Shrimp or Chicken

  • Cilantro, roughly chopped

  • Dark leafy greens, or baby bok choy, cut into ribbons with scissors

  • Basil, ribbons


  1.   Bring the stock to a simmer. Add lemongrass, ginger, chili, Fish sauce, Sugar, lime zest and green curry paste. Lower heat, cover, and let simmer for 30 minutes.

  2. Uncover, taste, add lime juice to taste. Strain broth if desired, add protein if desired, tomato and all greens. Return to simmer until greens cooked.

  3. Serve with fresh basil and a drizzle of soy or tamari.