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 cheese...you 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.

Creamy Chick Pea Stew

*inspired by NYT Alison Roman

  • ¼ C. olive oil

  • 6 garlic cloves

  • 1 large yellow onion

  • 1 (4-inch) piece ginger, peeled

  • 2  tsp ground turmeric

  • 1 teaspoon red-pepper flake

  • 1 tsp. coriander

  • 3 (15-ounce) cans chickpeas, drained and rinsed

  • 1  (15-ounce) can full-fat coconut milk

  • 4-6 C. vegetable or chicken stock

  • 1 bunch Swiss chard, kale or collards, stems removed, thinly sliced

  • 1 cup mint leaves, for serving

  • Greek Yogurt for serving

1.     In large food processor, chop onion. Heat oil in a large pot over medium heat and add onion and saute until onion is soft and starting to caramelize, about 12 min. In the same food processor, add the ginger and pulse a couple times until it starts to break up, then add the garlic and pulse until both are chopped up. When onions are soft, stir in garlic and ginger and cook until fragrant, about 3 min.

2.     Add turmeric, red-pepper flakes, coriander and chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they’ve started to break down and get a little browned and crisp, 8 to 10 minutes. You might need an extra drizzle of olive oil! Remove about a cup of chickpeas and set aside for garnish.

3.      Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides (this will help thicken the stew). Add coconut milk and 4 C. stock to the pot, and season with salt and pepper. Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened and flavors have started to come together, 30 to 35 minutes. At this point if you want the stew thinner, add the rest of the chicken stock.

4.     Add greens and stir, making sure they’re submerged in the liquid. Cook a few minutes so they wilt and soften, 3 to 7 minutes, depending on what you’re using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.)

5.     Divide among bowls and top with mint, reserved chickpeas, and a sprinkle of red-pepper flakes. Serve with a dollop of yogurt; dust the yogurt with turmeric if you'd like.

Tasty Granola

  • 3 C. 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

Marinated Olives

  • 1 C. Olive oil

  • 5 peeled garlic cloves

  • 3 C. Mixed Olives

  • 1 tsp. red pepper flakes

  • Orange or lemon peel

  • 2 Fresh Rosemary sprigs

  • 1 C. Pecorino, cubed

  • Fresh oregano


  1. Heat the olive oil over medium heat 3 minutes until warmed. Add the garlic, reduce heat and cook, stirring until garlic is golden brown. Turn off heat.

  2. Combine olives, rosemary, red pepper, orange zest in a small bowl. Pour garlic and oil slowly over and stir to combine. Can be refrigerated for a month!

  3. Add the pecorino and toss gently just before serving, scatter oregano on top.

  4. Serve in a bowl with a small utensil and crusty bread!

**Pour into a glass jar and tie a ribbon around it for a fab hostess gift!

Shaved Brussels Sprouts w Pecorino

  • 1 /4 C. fresh lemon juice (meyer lemon if possible)

  • 2 TB. dijon mustard

  • 1 clove garlic, minced

  • 1 shallot, minced

  • 1/2 tsp. kosher salt

  • 2 lb. bag brussels sprouts, grated in food processor (note the grater blade was better than the slicing blade)

  • 1/2 C. olive oil, divided

  • 1/2 C. sliced almonds (hazelnuts too)

  • 1 C. pecorino, grated

 Combine the lemon juice, mustard, shallots and garlic and salt in a small bowl. Set aside for 10-15 minutes to let flavors meld to mellow out the garlic.

Spoon 1 TB. olive oil into small frying pan and gently fry almonds until slightly toasty. Remove and dry nuts on a paper towel.

Slowly whisk remaining olive oil into lemon mixture and then toss dressing with brussels. Add cheese and toss again. Taste for salt and pepper, then sprinkle on almonds and toss once last time. Yum!

Note: Brussels can be grated and refrigerated in a ziploc for 2 days. Just toss in dressing before serving, though the leftovers are delicious a day or 2 later...also this recipe works great with good ole kale too.

Moroccan Carrot Soup

2 TB Butter

  • 1 C. Chopped Onion (1/2 an onion)

  • 1 lb. carrots (10 fat ones or 15 skinny) peeled and cut in large pieces

  • 4 C. Chicken broth

  • 1 tsp. Cumin

  • 1 tsp. cinnamon

  • 1 TB Honey

  • 1/8 tsp. allspice

  • 1 tsp. Turmeric

  • 1 tsp. Coriander

  • Greek Yogurt


Sauté onion 5 minutes in large stockpot until onion soft and just starting to caramelize.

Add carrots and stir. Add broth. Bring to a boil. Reduce heat, cover  and simmer for 20 minutes or until carrots are tender.

Puree in batches when mixture is cool.


  1. Saute onions in butter in instapot.

  2. Add carrots and chicken broth

  3. Close top and put on Soup setting

  4. Puree in container with a stick blender

  5. Add spices

  6. Taste and enjoy!!

Mustard-crusted Kale and Potatoes

  • 1/2 cup whole grain or Dijon mustard

  • 2 TB. olive oil

  • 2 TB. butter, melted

  • 1 lemon, zested and then juiced

  • 3 garlic cloves, minced

  • 1 TB. dried oregano

  • 1 tsp. coarse kosher salt

  • 2 pounds small mixed potatoes, cut in half                                                                       

  • 1 head kale, sheared and roughly chopped (optional)

1.    Preheat oven to 400°F. Spray a large rimmed baking sheet with spray.

2.    Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes and kale and toss to coat. Spread potatoes in single layer. Roast potatoes 20 minutes. Remove and toss and continue to roast until potatoes are crusty outside and kale is crunchy- 10-20 minutes depending on your oven. Maybe only 5 more minutes if you are using your convection setting!

***this recipe was inspired by Smitten Kitchen!

***Zatarains has a yummy grainy mustard too!