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Organic Vegetables




2 small red onions

2 cups white vinegar

2 cups water

1/3 cup cane sugar

2 tablespoons sea salt


2 garlic cloves

1 teaspoon mixed peppercorns


1.) Thinly slice the onions (it's helpful to use a mandoliner), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using

2.) Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.

3.) Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

Pickled Onions


2 large leeks, cleaned and chopped

2 cloves garlic, minced

2 Tbs unsalted butter

4 Cups chicken or vegetable broth

2lbs potatoes, peeled and diced

1 Tbs dried Italian seasoning Salt and pepper to taste

1 bay leaf Microgreens to garnish


In a large pot over medium heat, melt butter. Reduce heat to low. Stir leeks and garlic into butter, then cover and let cook for about 10 minutes, until leeks are softened. Stir broth, potatoes, seasonings, and bay leaf into leeks. Increase heat to high and simmer for about 20 minutes to cook potatoes. Blend about half the soup and add it back to the pot. Serve hot and garnish with microgreens.

Easy Leek and Potato Soup


Buffalo Chicken Stuffed Baby Bells


1lb baby bell peppers, cut in half (long way)

and seeds and stems removed

1 Cup low sodium chicken broth

3/4 Cup Frank's original sauce

2 cloves garlic, minced

8 oz cream cheese, cubed

1.4 Cup microgreens Salt and pepper to taste

1-2 chicken breasts, cooked and shredded

8oz shredded cheese

Microgreens to garnish


Preheat oven to 400*F. Heat chicken stock, hot sauce, and garlic in a large sauté pan over medium high heat. Bring to a simmer. Add cream cheese and whisk till smooth. Add 1/4 Cup microgreens, and fold in shredded chicken. Fold in cheese and cook on medium until melted. Remove from heat. Spoon mixture into peppers and bake on a greased baking sheet for 15 minutes. Serve hot and garnish with microgreens.



2 large handfuls microgreens

4 cloves garlic

1/4 C toasted nuts of choice

1/4 C parmesan cheese

1/2 tsp salt

1/3 C olive oil


In a food processor or blender, add microgreens-salt. Blend on low speed, adding olive oil until desired texture is reached. Put that stuff on everything!

Micro Green Pesto


Buttered Leeks


2-3 leeks

2 cloves garlic, minced

1 Tbs olive oil

1 Tbs butter chopped fresh herbs of choice

salt and pepper to taste


Trim root end and dark green leaves from leeks. Wash light green and white parts, then trim into 1/4" rounds Heat oil and butter in a large skillet over medium-high heat. Add leeks and cook for 8 minutes, or until it starts to brown. Stir in garlic, herbs, salt, and pepper and cook until completely soft, another 2-3 minutes. Serve hot.



1 chioggia beet, washed and dried 

2 handfuls of spinach leaves 

2 Tbs Crumbled goat or feta cheese

2 Tbs toasted nuts of choice

2 Tbs red wine vinaigrette or dressing of choice


Peel beet. Slice as thinly as possible, using a mandolin or a very sharp knife. Toss Spinach leaves with cheese, nuts, toppings, and dressing. Add sliced beets and toss to combine. Use immediately. Serves 1

Optional toppings: Pickled onions Shredded carrots Fresh herbs, such as parsley or Basil

Chioggia Beet and Spinach Salad


Roasted Parsnip and White Bean Soup


1 lb parsnips, peeled and cut into 1-inch chunks

 5 cloves garlic, whole, skin on 

1 onion, peeled and rough-chopped 

2 Tbs oil

1 Tbs dried Italian herbs

Salt and pepper to taste

1 can white beans, drained and rinsed

6 C broth

1 Tbs lemon juice

Microgreens to garnish


Preheat the oven to 400F. Toss parsnips, garlic, and onion with oil, salt and pepper, and herbs. Roast 45-55 minutes, until garlic and parsnips are golden brown and fork tender. Allow to cool and squeeze garlic from skins. Add roasted vegetables and broth, beans, and lemon juice to the blender. Puree smooth, then transfer to a pot. Heat over medium, stirring frequently. Add water and/or salt if necessary. Serve hot and garnish with microgreens Serves 4

An easy weeknight main course or side.


Pickled Radish


1 bunch radishes, washed thoroughly and greens removed 

1/2 C white wine or apple cider vinegar 

1 C water

1 Tbs sugar 

1 1/2 tsp kosher or sea salt 

1 tsp whole peppercorns 

1 clove garlic, peeled and smashed


In a small saucepan, heat vinegar, water, sugar, and salt over medium high heat until sugar and salt are dissolved. Slice radishes as thinly as possible and place in a heat proof jar. Add peppercorns and garlic Pour hot brine mixture over radishes and close jar. Place in the refrigerator for at least 1 hour, or until cooled. Use as a topping on sandwiches, salads, tacos, burgers, pizza, or anything else you can think of. Keep refrigerated for up to 1 week.

Pickled radishes are an easy go-to snack, and a fantastic topping on salads, burgers, tacos, and just about anything else you can think of!


Easy Mushroom and Spinach Pasta


12oz bite size pasta like penne or rotini 

1 Tbs olive oil 

3-4 cloves garlic, minced 

1 onion, diced 

1 tsp dried Italian herbs

8 oz fresh mushrooms, sliced

2 Tbs all purpose flour

2C milk

2 handfuls chopped fresh spinach salt and pepper to taste

Parmesan cheese

microgreens to garnish


Cook pasta in salted water according to package instructions. Drain and set aside. Heat oil in a large skillet over medium-high heat. Add garlic, onion, and herbs. Cook for about 1 minute. Add mushrooms. Stir and cook for about 8 minutes, or until mushrooms are soft and browned. Sprinkle flour over vegetables and mix well. Add milk, stirring constantly. Bring to a boil and cook for about 4-5 minutes, stirring until the sauce thickens. Add spinach, salt, and pepper and cook 2-3 minutes to wilt spinach. Toss sauce with pasta, garnish, and serve hot. Serves 4


Parsnip Mashed Potatoes


1 lb parsnips, peeled and cut into 1/2-inch rounds 

2 lb potatoes, peeled and cut into 

1/2-inch chunks 

6-8C water

2 tsp salt 

2 Tbs butter salt and pepper to taste


Place potatoes and parsnips in a large pot and cover with water to about an inch above vegetables. Add 2 tsp salt. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until fork tender. Remove from heat and drain, then cover and let steam for about 10 minutes. Using a potato masher, mash to desired smoothness. Do not over-mash, or they will become gluey. Stir in butter, salt, and pepper. Serve hot. Serves 4


Easy Roasted Beets


Whole beets, washed and thoroughly scrubbed

Aluminum foil


Preheat the oven to 400F. Loosely wrap individual beets in aluminum foil and place on a baking sheet Roast for about 1 hour, or until you can easily insert a skewer to the center with no resistance. Allow to cool 15-30 minutes, then use a paper towel or gloved hands to rub the skins off. Slice, dice, or quarter and enjoy! Store in the refrigerator for up to 1 week or freeze for up to 6 months.

These are a staple all year-round! Chop them up to add to salads, snack on them, or mix them in with your side dishes. They're an incredibly nutritious addition to any meal!Beet-Apple-Carrot Salad


Crispy Rutabaga Fries


2lb rutabaga, peeled and cut into fries 

1Tbs olive or vegetable oil 

1 tsp paprika 

1/2 tsp garlic powder 

1/2 tsp onion powder Salt and pepper to taste


Preheat the oven to 425 F Toss rutabaga fries with oil and seasonings. Place on a foil-lined baking sheet. Bake for 30-40 minutes, turning once Broil 5 mins at the end to crisp up. Enjoy with your favorite dipping sauce!

Similar in texture to a potato, rutabaga have the added benefit of being low in both carbs and calories, but rich in vitamins and minerals. Sub these in for your regular French fries, or toss them together!

rutabaga fries.jpg

Asparagus-Stuffed Chicken


1lb fresh asparagus 

4 chicken breasts 

1 Cup mozzarella or other melty cheese 

2 tsp dried Italian seasoning

1/4 Cup bread crumbs 

1 lemon cut into thin slices (optional) Salt and pepper to taste


Preheat the oven to 375 F. Line a baking sheet with foil and spray with nonstick cooking spray. Place chicken breasts between 2 pieces of plastic wrap. Using a mallet or rolling pin, flatten chicken to about 1/2 inch thick. Season with salt and pepper. To each chicken breast, add 1/4 of the asparagus, 1/4 Cup of cheese, and 1/2 tsp of seasoning. Roll up and place seam side down on the baking sheet. Sprinkle with 1 Tbs of breadcrumbs. Bake for about 25 minutes, or until the internal temperature reaches 165F. Serve hot with a slice of lemon on top.

This is one of those recipes that looks and sounds fancy, but is easy and quick to pull off. As a bonus, it's delicious and smacks of summer in the PNW! For Gluten-free and/or dairy-free options, eliminate breadcrumbs and/or cheese.


Beet Apple Carrot Salad


2 large beets 

2 large carrots 

2 apples, cored zest and 

2 lemons juiced

1 Tbs olive or other neutral oil

large pinch of salt large pinch of pepper 

2 tsp honey


Using a box grater or food processor, shred apples, carrots, and beets. Place them all in a large bowl with lemon zest. Whisk together lemon juice, honey, oil, salt, and pepper. Adjust seasoning to your taste. Pour dressing over vegetables and toss to coat. Use immediately or refrigerate for up to 3 days.


***This recipe can be easily adjusted with what you have on hand. It is just as delicious with celery, cabbage, or even radishes.

This recipe comes together in a snap, and packs a vitamin punch. Cool and refreshing, this is the perfect side for summery days!

beet apple carrot salad.jpg

Garlicky Lemon Kale Pasta


1 lb fettuccine or spaghetti, cooked al dente and drained

1 C pasta water (which was saved from the cooked pasta)

2 Tbs butter or olive oil 

1 Tbs minced garlic 

1/2 C green peas 

1 bunch kale, cleaned and stemmed

2 tsp dried Italian seasoning

1 tsp red chili flakes (optional) juice

zest of 1 lemon

separated salt and pepper to taste

1 C grated parmesan cheese

plus more for serving microgreens to garnish


Roughly chop kale leaves and toss with a pinch of salt. Set aside In a large sauté pan, heat butter/oil over medium heat. Add garlic and cook for about 30 seconds. Stir in peas. Squeeze excess water from kale leaves and add to the pan. Sauté until kale has wilted and turned a deep green color. Add pasta to the pan, followed by the lemon juice, seasonings, and 1/2 C pasta water. Toss well to coat, then remove from heat and stir in cheese. Serve with extra cheese, and top with microgreens and/or your choice of protein.

An easy weeknight meal to make, and equally delicious vegetarian as it is topped with your favorite protein option - we like a runny egg, roasted chicken, or pork medallions!


The Best Roasted Asparagus


1lb fresh asparagus 

1 Tbsp olive oil 

1 Tbsp minced garlic zest 

Juice of 1 lemon salt 

pepper to taste


Preheat oven to 425*F Wash and dry asparagus. Snap woody ends off and discard. Toss asparagus with oil, garlic, and lemon juice and zest. Arrange in one layer on a baking sheet covered with foil and sprayed lightly with nonstick spray. Season with salt and pepper. Roast for about 20 minutes, or until soft and beginning to brown. Serve hot

oven roasted asparagus.jpg

Butternut Squash Pasta Sauce


16 oz Cubed Butternut Squash (easier to use if you cut it then freeze)

1.5 cups Fresh Tomatoes

½ cup Onion 

2 tbsp Olive oil 

1 tsp Salt

¼ tsp black pepper

½ tsp Dried Italian herbs

1 lb pasta

⅓ cup Pasta Pasta water from cooking


1.) Preheat oven to 450F and line a baking sheet with parchment paper

2.) Place butternut squash, chopped tomatoes, and sliced onions on the baking sheet

3.) Drizzle olive oil on top and season with salt, pepper, and thyme

4.) Mix to cover the vegetables evenly with oil and seasonings

5.) Bake at 450F for 20 minutes

6.) While the veggies back, cook the pasta according to the package

7.) Before you drain the cooked pasta, save 1/3 cup of pasta water and place in a blender

8.) Take the cooked veggies from the oven and blend, still hot, with the pasta water until a smooth sauce remains

9.) Pour the sauce over the cooked pasta and toss to coat 

10.) ENJOY!

butternut squash sauce.jpg

Lemony Lentil Turnip Soup


1 onion diced

2 cloves garlic minced

2 stalks celery finely diced

1 pound turnips peeled and ½ inch diced (about 2 medium turnips.)

1 cup red lentils

¼ teaspoon celery seed

¼ cup loosely packed fresh dill chopped 

3 cups vegetable broth

1 13.5 ounce can light coconut milk 

2 tablespoon lemon juice + zest of 1 lemon 

pink Himalayan salt and freshly ground black pepper, to taste


1.) Heat 1 tablespoon of water in a large pot or Dutch oven over medium heat. Add the onion, garlic and celery, and sauté for 5 minutes or until soft.

2.) Add the turnips, lentils and celery seed, and mix well until everything is coated and hot.

3.) Add vegetable broth and coconut milk (or plant milk), and heat until it almost begins to boil. Then reduce the heat, cover and simmer until the turnips and lentils are tender, 15-20 minutes.

4.) Add the lemon juice and zest.

5.) Ladle 3 cups of the soup into a blender and blend on medium speed until just creamy, being careful to allow steam to escape. Don't over blend. Add the blended soup back to the pot. (Or use an immersion blender and blend half the soup in the pot.)

6.) Add the chopped dill, season with salt and pepper to taste, and stir.

7.) Garnish with a few sprigs of fresh dill, if desired.

Lemony-Lentil-Turnip-soup Closeup.jpg

Blueberry Peach Pie


2 ½ cups (about 10 5/8 oz.) all-purpose flour, plus more for work surface

1 tablespoon granulated sugar

2 teaspoons kosher salt

1 cup (8 oz.) cold unsalted butter, cubed

¼ cup ice water

1 tablespoon apple cider vinegar


3 cups fresh blueberries (1 lb.)

1 pound medium-size fresh peaches, peeled and sliced (about 2 1/2 cups)

1 cup granulated sugar

¼ cup cornstarch

1 teaspoon grated lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)

½ teaspoon ground cinnamon

¼ teaspoon kosher salt

Additional Ingredients

1 large egg, beaten

2 tablespoons turbinado sugar

Whipped cream or vanilla ice cream (optional)


Prepare the Crust:

1.) Pulse flour, sugar, and salt in a food processor until combined, 3 to 4 pulses. Add butter; pulse until mostly pea-sized butter pieces remain, about 6 pulses. Add water and vinegar; pulse until dough comes together, about 10 pulses. Turn dough out onto a clean work surface. Divide dough in half. Shape each dough half into a round disk; tightly wrap disks individually in plastic wrap. Refrigerate until chilled, about 30 minutes.

2.) Preheat the oven to 425°F with the rack in the lower third position. Remove dough disks from the refrigerator. Unwrap 1 dough disk; roll out on a lightly floured work surface into a 12-inch round. Transfer to a 9-inch pie plate, and press firmly into the bottom and up sides of the plate; crimp edges, if desired. Place dough in the refrigerator until ready to use. Unwrap remaining dough disk, and roll into a 12-inch round. Cut the dough round into 2-inch-wide strips. Cut 2-inch-wide strips diagonally across strips in dough to form diamond-like trapezoid shapes. Place dough shapes on a parchment paper-lined baking sheet. Place in the refrigerator until ready to use.

Prepare the Filling:

1.) Stir together blueberries, peaches, sugar, cornstarch, lemon zest and juice, cinnamon, and salt in a large bowl until evenly coated.

2.) Remove pie shell and dough shapes from the refrigerator. Pour Filling into the pie shell. Arrange dough shapes on top in a decorative pattern, discarding any dough trimmings or incomplete diamond shapes (or reserving for another use). Refrigerate assembled pie for 10 minutes.

3.) Remove pie from refrigerator; brush dough shapes and dough around pie edge with egg, and sprinkle evenly with turbinado sugar. Place pie on an aluminum foil-lined rimmed baking sheet. Bake in a preheated oven until Crust edges and top begin to brown, about 20 minutes. Without opening the oven door, reduce oven temperature to 350°F. Continue baking until filling is bubbly, 30 to 40 minutes, covering pie with aluminum foil after 20 minutes to prevent Crust from overbrowning. Transfer pie to a wire rack. Let cool completely, about 3 hours. Serve at room temperature (or, if desired, slightly reheated) with whipped cream or vanilla ice cream, if desired.


Oven Baked Cinnamon Pears


ripe pears

1/2 tsp pure maple syrup (per half pear)

1/4 tsp cinnamon (per half pear)


1.) Preheat oven to 350 degrees F

2.)Using as many pears as you like, slice the pears in half and gently scoop out the seeds using a small cookie scoop or spoon.

3.) Place the pears cut side up on a baking pan or in an oven-proof dish and drizzle each halve pear with 1/2 tsp maple syrup and sprinkle with 1/4 tsp sprinkle cinnamon.

4.) Bake until soft and tender, about 25-30 minutes.

5.) Serve warm with your choice of toppings


Topping Ideas: Coconut yogurt, walnuts, hazelnuts, pistachios, granola, dairy-free whipped cream or ice cream, maple syrup, granola, caramelized banana, caramel sauce.


Roasted Sweet Potatoes With Apples and Cranberries


Sweet Potatoes




Maple Syrup.

Olive Oil - always use good flavorful oil, or you can substitute coconut oil, or butter.

Sage  - Just a note on sage, use rubbed sage or fresh sage, and just use a small amount as it can be overpowering


How to roast sweet potatoes

1.) With a vegetable peeler, peel and then cut the sweet potatoes in half then slice them into half-moon shape pieces. If you don't peel the potatoes for this recipe the peel will just fall off and not look too pretty, so I do suggest peeling the potatoes.

2.) No need to peel the apples, just wash them, and then cut them into quarters, and then slice them.

3.) Add the sweet potatoes, apples, cranberries, maple syrup, cinnamon, sage, olive oil, and salt to a large mixing bowl, and stir to incorporate all the ingredients. When adding the sage, you need to break it up by rubbing the sage between your fingers to make smaller pieces.

Easy roasted sweet potato ingredients

4.) Pour all the ingredients into a greased medium-sized baking dish or casserole dish and bake at 350 degrees F. for 45 minutes, stirring occasionally.

Savory roasted sweet potatoes

Variations to try

  • Replace the fresh cranberries with dried cranberries

  • Instead of olive oil use butter

  • Add sliced carrots for some extra veggies

  • Honey or brown sugar can replace the maple syrup

  • Feeling nutty, adds pecans or walnuts to this recipe


Mashed Sweet Potatoes and Pears


5 lbs sweet potatoes

6 Tablespoons unsalted butter, room temperature

4 Large firm but ripe Bartlett pears (or D’Anjous) peeled, cored, cut into slices

3/4 cup (or more) pear nectar (found in canned juice aisle)

1/4 cup sugar

1/2 teaspoon cinnamon


​1.) Preheat the oven to 400 degrees.

2.) Pierce potatoes in several places with a fork. Place on baking sheet; bake until very tender when pierced with knife, about 1 hour. Remove from the oven and let cool.

3.) Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat. Add pears, sauté until beginning to soften, about 5 minutes. Add nectar; bring to simmer. Reduce heat to medium-low, cover and simmer until pears are very tender, adding more nectar if mixture sticks to skillet and stirring often, about 4 minutes. Transfer to a food processor and puree.

4.) Peel sweet potatoes; place in a large bowl of electric mixer. Add 4 tablespoons butter, beat until smooth. Mix in pear puree, sugar and cinnamon. Season with salt and pepper.

5.) Transfer to a buttered 13x9x2 inch glass baking dish. (Can be prepared 1 day ahead, cover and chill.) Bake uncovered until heated through, about 20 minutes.


Roasted Collard Greens


1 (1 pound) package washed and chopped collard greens

4 bacon slices, chopped

1 tablespoon salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon white sugar

1 pinch cayenne pepper

water to cover


Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stock pot. Pour enough water over the greens mixture to cover completely. Bring the water to a boil, reduce heat to low, and cook at a simmer until the greens are tender, about 2 hours.


Mexican Corn Elote

6 medium-size ears of yellow corn on the cob

1 tablespoon vegetable oil or melted butter

¼ cup mayonnaise

¼ cup sour cream

½ teaspoon chile powder

1 tablespoon lime juice plus wedges of a lime for serving

½ cup crumbled cotija cheese

3 tablespoons fresh cilantro chopped

Elote Toppings:

Toppings to put on Mexican corn are:

Cotija Cheese: Also called Mexican corn cheese, shredded cotija cheese is the traditional cheese to use as a topping. If finding cotija cheese is an issue, you can also use crumbled queso fresco. And if that is not an option, I’ve seen people use parmesan and feta cheese as well.

An optional sprinkle of chili powder: I love a sprinkle of additional seasoning on top of the cheese mixture for extra tang and color.

Chopped cilantro: All you need is a handful of fresh chopped cilantro.

For Grilled Mexican Street Corn on The Cob:

1.) To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.

2.) Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.

3.) To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.

4.) Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.

For Skillet Mexican Street Corn:

5.) To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.

6.) Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.

7.) Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.

8.) Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.


 Sautéed Cabbage 


1 small head green cabbage about 2 1/2 pounds

1 tbsp extra virgin olive oil

1 tbsp unsalted butter

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

½ tsp apple cider vinegar plus additional to taste

1 tsp chopped fresh thyme optional


1.) Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.

2.) Heat a large sauté pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).

3.) Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.


Garlic Green Beans


1 1/2 lb. fresh green beans 

Kosher salt, to taste

2 tbsp. olive oil

3 cloves garlic, chopped

2 tbsp. salted butter

Ground black pepper, to taste


1.) Trim the stem end from the green beans. 

2.) Heat a large pot of water over high heat until boiling. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, yet still crisp. Drain and rinse under cold water to cool.

3.) Return the pot to medium heat. Add the olive oil and garlic. Cook for 1 minute, until fragrant. Add the beans to the pot and stir gently to combine. Add the butter to melt and salt and pepper to taste. Serve immediately.


Broccoli Cheddar Soup


4 tablespoons butter ½ stick

½ medium onion chopped

2-3 cloves garlic minced

4 tablespoon AP flour

2 cups low sodium chicken or vegetable stock

1 tsp kosher salt

½ tsp black pepper

¼ tsp paprika or ground nutmeg, optional

3 cups broccoli florets or 1 large head, cut into small pieces

1 large carrot grated, julienned or finely chopped

2 cups half & half or milk or light or heavy cream

8 oz block grated cheddar cheese or 2 cups (mild, medium, or sharp )


1.) Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.

2.) Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.

3.) Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.

4.) Serve with toasted crusty bread or in a bread bowl if desired.


Italian Stuffed Zucchini Boats with Ground Pork


6 medium zucchini

1 lb ground pork

5 Tbsp grated parmesan cheese

5 Tbsp breadcrumbs

6 Tbsp olive oil in total

1/2 tsp sea salt

2 Tbsp hemp seeds

2 Tbsp minced parsley


1.) Preheat the oven to 400F.

2.) Cut the zucchini lengthwise and make a rectangular incision with a knife in the white pulp. Be careful and do not cut through the green skin. Using a teaspoon scoop out the pulp creating your boat. You will obtain two boats from each zucchini. 

3.) Season the inside of the zucchini with some sea salt, line them up in a baking dish greased with some olive oil and set aside.

4.) In a food processor add the zucchini pulp and pulse for a few seconds to obtain a grainy texture.

5.) In a big bowl add the ground pork, zucchini pulp, breadcrumbs, grated parmesan cheese, hemp seeds, parsley and adjust with 1/2 tsp of salt. Mix.

6.) Fill the zucchini with the pork mix and sprinkle some parmesan cheese on top. Sprinkle with olive oil and bake in a preheated oven to 400F for 45 minutes.


Rutabaga Cake


 1 cup (150g) packed raw peeled and grated swede (rutabaga)

3 eggs

¾ cup sugar 175 g

½ cup plain yogurt 100g

½ cup vegetable oil 100ml

2 teaspoons vanilla extract

2 ½ cups all-purpose flour plain flour (250g)

2 teaspoons baking powder

½ teaspoon baking soda

2 teaspoons ground nutmeg

½ teaspoon salt


3 cups powdered icing sugar 400g

2 teaspoons vanilla extract

3-4 tablespoons milk

½ cup 115g butter, at room temperature

4 tablespoons salted hazelnuts chopped



For the cake:

​1.) Preheat oven to 350F (180C). Grease and line a 9” square cake pan with parchment paper.

2.) Beat the eggs, sugar, yogurt, oil and vanilla together well. Stir in the grated swede. Sift in the flour, baking powder, bicarb of soda, nutmeg and salt and gently stir to combine.

3.)Pour into the prepared pan and bake for 25-30 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tin and then turn onto a wire rack, removing the parchment paper, to cool completely.

For the Frosting

1.) Put the icing sugar, vanilla and 1 tablespoon of the milk into a large bowl. Set aside.

2.) In a saucepan over a low heat, melt the butter and continue to heat until it turns brown and smells nutty. Pour into the bowl of powdered sugar and beat until thick and smooth, adding more milk if necessary.

3.) Top the cooled cake with the frosting and sprinkle with the chopped hazelnuts.


40 Cloves and Chicken


1 whole chicken (broiler/fryer) cut into 8 pieces

1/2 cup plus 2 tablespoons olive oil

10 sprigs fresh thyme

40 peeled cloves garlic

Salt and pepper to taste



  1. Preheat the oven to 350 degrees F.

  2. Season chicken with salt and pepper. Toss with 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

  3. Remove chicken from the oven, let it rest for 5 to 10 minutes, carve, and serve.

Best Chicken Primavera


  • 2 boneless skinless chicken breasts (1 1/4 to 1 1/2 lb.)  lb.) cut into 1-inch cubes

  • 2 1/2 tsp. salt, divided

  • 2 tsp. ground black pepper, plus more for garnish 

  • 4 tbsp. butter, divided

  • 1/4 c. olive oil

  • 16 oz. dried short pasta, such as penne, rotini, or cavatappi 

  • 1 32-oz. container chicken broth

  • 3 carrots, thinly sliced (about 2 cups)

  • 2 c. asparagus pieces, about 1-inch long, from 1 bunch (woody stems removed)

  • 1 1/2 c. fresh or frozen peas

  • 2 c. cherry tomatoes, halved

  • 6 garlic cloves, grated

  • 1 1/2 c. freshly grated parmesan cheese

  • 1 lemon, zested then cut in half

  • 1/2 c. chopped fresh basil, plus more for garnish




Season the chicken with 1 1/2 teaspoons of the salt and 1 teaspoon of the pepper. Add 2 tablespoons of the butter and all of the olive oil to a large Dutch oven; heat over medium-high heat.


Add the seasoned chicken to the pan. Cook, stirring occasionally, until the chicken is lightly browned all over, about 5 minutes. Use a slotted spoon to transfer the chicken from the pan onto a plate and set aside.


Add the pasta to the pan; stir to coat it in the oil mixture. Add the broth and 2 cups of water, and bring to a simmer. Reduce heat to medium or medium low to keep it simmering for 6 minutes, stirring occasionally to prevent sticking. 


Stir in the carrots, asparagus, and peas. Cover the pot, and let cook until the pasta and vegetables are just tender, about 4 minutes.


Uncover the pot. Add the tomatoes, grated garlic, and cooked chicken to the pan. Cook, stirring occasionally, for about 2 minutes to reheat the chicken. 


Remove from the heat and add the remaining 2 tablespoons butter, parmesan cheese, lemon zest and juice, and the remaining 1 teaspoon each of the salt and pepper; stir to combine.


Stir in the basil just before serving. Top each serving with more parmesan and basil, if you like.

Blueberry Lemon Breakfast Biscuits 

Prep Time: 5 mins

Cook Time: 20 mins

Additional Time: 10 mins

Total Time: 35 mins

Servings: 5

Yield: 5 biscuits


  • 1 (10 ounce) can refrigerated buttermilk biscuit dough

  • 1 cup blueberries

  • ½ cup powdered sugar

  • 1 tablespoon lemon juice

  • ½ teaspoon lemon zest



  1. Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.

  2. Remove biscuits from the can and split in half crosswise, for a total of 10 biscuits. Place 5 biscuits on the prepared cookie sheet; divide blueberries over the tops. Cover blueberries with remaining biscuits.

  3. Bake in the preheated oven until golden brown, 18 to 22 minutes. Let cool for 5 minutes.

  4. Combine powdered sugar, lemon juice, and zest in a small bowl. Brush biscuits tops with 1/2 of the glaze. Let sit until the glaze is set, about 5 minutes. Repeat with the remaining glaze.

Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach

  • Total: 55 min

  • Active: 25 min

  • Yield: 6 servings


Kosher salt and freshly ground black pepper

1 pound vegetable penne pasta 

4 boneless skinless chicken breasts 

5 tablespoons olive oil

3 cloves garlic, finely chopped 

1 large shallot, finely chopped 

1/2 cup freshly squeezed lemon juice 

1 1/2 cups trimmed and sliced sugar snap peas 

One 10-ounce bag frozen peas 

3 cups baby spinach 

3 tablespoons chopped fresh basil 

3 tablespoons chopped fresh flat-leaf parsley, plus additional leaves for serving


  1. Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.

  2. Sprinkle the chicken with salt and pepper. Add 2 tablespoons of olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.

  3. Add 1 tablespoon of olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.

  4. Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

lemon and herb chicken.jpeg

Kale and Tofu Salad

  • Total: 40 min

  • Active: 40 min

  • Yield: 4 servings


1/2 cup millet

1 14-ounce package extra-firm tofu, drained and cut into 1-by-1 1/2-inch pieces

5 tablespoons extra-virgin olive oil

1 bunch kale

Juice of 1 lemon

3 tablespoons tahini

1 teaspoon honey

Kosher salt and freshly ground pepper

2 cups shredded red cabbage

1/2 small red onion, thinly sliced

2 tablespoons salted roasted sunflower seeds or pepitas

1 tablespoon toasted sesame seeds



  1. Toast the millet in a dry medium saucepan over medium heat, stirring occasionally, 3 to 5 minutes. Add 1 cup water and bring to a boil. Cover, reduce the heat to medium low and cook until the water is absorbed, about 15 minutes. Set aside.

  2. Meanwhile, pat the tofu dry between paper towels. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes.

  3. While the tofu is cooking, remove the kale stems and chop the leaves into bite-size pieces; place in a large bowl. Add 1 tablespoon of the lemon juice and rub it into the kale with your fingers until the kale softens, 3 to 5 minutes.

  4. Whisk the remaining lemon juice with the tahini and honey in a small bowl; add the remaining 2 tablespoons olive oil and whisk until smooth. Whisk in 2 tablespoons of water and season with salt and pepper. Add 2 tablespoons dressing to the kale; add the cabbage, onion and a pinch of salt and toss well.

  5. Fluff the millet with a fork and add to the kale mixture along with the sunflower seeds and sesame seeds; toss to combine. Divide the salad among bowls and top with the tofu. Drizzle with any oil from the skillet and the remaining dressing.

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Creamy Veggie Cavatappi Pasta without Cream

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Servings: 6



  • tablespoon olive oil

  • 1 pound Roma tomatoes

  • 2 medium carrots, peeled and cut into 3-inch pieces

  • 1 onion, diced

  • 1 red bell pepper, cut into strips

  • 1 zucchini, sliced

  • 7 cloves garlic, peeled

  • 1 ½ teaspoons Italian seasoning

  • salt to taste

  • red pepper flakes to taste (Optional)

  • 1 (16 ounce) package cavatappi pasta

  • ⅓ cup shredded Italian cheese blend (Optional)


  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. Spread out tomatoes, carrots, onion, bell pepper, zucchini, and garlic on a baking sheet and drizzle with olive oil. Sprinkle it with Italian seasoning, salt, and crushed red pepper.

  3. Roast in the preheated oven until vegetables are soft, 30 to 35 minutes.

  4. Bring a large pot of lightly salted water to a boil. Cook cavatappi pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 9 to 11 minutes. Drain pasta, reserving about 1/2 cup pasta water.

  5. Transfer cooked vegetables to a high-speed blender 

  6. Blend on high until vegetables are smooth, 30 to 45 seconds. Thin vegetable puree with reserved pasta water if desired.

  7. Toss pasta with vegetable sauce. Sprinkle it with cheese and serve immediately.


Easy Stuffed Pablanos

Total Time

Prep/Total Time: 25 min.


4 servings



1/2 pound Italian turkey sausage links, casings removed

1/2 pound lean ground beef (90% lean)

1 package (8.8 ounces) ready-to-serve Spanish rice

4 large poblano peppers

1 cup enchilada sauce

1/2 cup shredded Mexican cheese blend

Minced fresh cilantro, optional


Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain.

Prepare rice according to package directions. Add rice to meat mixture.

Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers.

Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

Chickpea Soup with Spiced Pita Chips

  • Total: 40 min

  • Prep: 10 min

  • Cook: 30 min

  • Yield: 4 servings


1/4 cup extra-virgin olive oil

2 stalks celery, chopped

2 carrots, chopped

1 large onion, chopped

Kosher salt and freshly ground pepper

2 15-ounce cans chickpeas, drained and rinsed

1 15-ounce can diced fire-roasted tomatoes with green chiles

1 tablespoon ground cumin

1 1/2 teaspoons ground coriander

2 pocketless pitas

Juice of 1/2 lemon

Chopped fresh cilantro, for topping


  1. Preheat the oven to 375 degrees F. Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.

  2. Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally and slightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper.

  3. Meanwhile, slice the pitas into thin wedges. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon coriander and 1/2 teaspoon salt. Spread in a single layer on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.

  4. Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips.

Garlic Chicken Rigatoni

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins




  • 1 (8 ounce) package rigatoni pasta

  • 1 tablespoon salt

  • 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces

  • 1 tablespoon herb-infused olive oil

  • ¼ cup tapioca starch

  • 1 teaspoon Italian seasoning

  • ¼ teaspoon salt

  • ⅛ teaspoon freshly ground black pepper

  • ¾ cup water

  • ⅓ cup sliced fresh mushrooms

  • ¼ cup chopped marinated artichoke hearts

  • 2 tablespoons chopped oil-packed sun-dried tomatoes

  • 3 cloves minced garlic

  • ⅓ cup Chardonnay wine

  • ¼ cup heavy whipping cream

  • 2 ounces shredded aged Cheddar cheese



  1. Bring a large pot with water and 1 tablespoon salt to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain and reserve pasta water.

  2. Meanwhile, combine tapioca starch, Italian seasoning, salt, and black pepper in a bowl. Add chicken pieces and toss to coat.

  3. Heat olive oil in a skillet until it shimmers. Add chicken pieces and cook until browned, about 5 minutes. You might be tempted to add more olive oil or butter, don't do this.

  4. Pour in reserved pasta water and add mushrooms, artichoke hearts, sun-dried tomatoes, and garlic. Cook for about 5 minutes.

  5. Mix in white wine, cream and Cheddar cheese. Whisk until the sauce is slightly thickened. Add rigatoni and toss to combine.

  6. Add rigatoni and toss to combine. Serve immediately.

Ginger Meatballs and Sesame Broccoli

YIELDS: 4 - 6 serving(s)

PREP TIME: 45 mins

TOTAL TIME: 45 mins


  • 1 1/2 lb. ground beef

  • 1 large egg

  • 1/2 onion, finely diced

  • 3/4 c. panko breadcrumbs

  • 1 1/2 tsp. kosher salt

  • 1 tsp. black pepper

  • 1/2 tsp. red pepper flakes, plus more to taste

  • 1 2-inch piece fresh ginger, peeled and grated

  • 3 to 4 cups broccoli florets

  • 1/4 c. plus 1 tablespoon canola oil

  • 1 tbsp. sesame seeds

  • 2 tsp. toasted sesame oil

  • 2 c. beef broth

  • 1/4 c. hoisin sauce

  • 1/4 c. white wine vinegar or sherry vinegar

  • 2 tbsp. low-sodium soy sauce

  • 1 tbsp. cornstarch

  • 1/3 c. all-purpose flour

  • 1 red bell pepper, cut into strips

  • 3 scallions, thinly sliced (white and green parts separated)

  • Cooked white rice, for serving




  1. Preheat the oven to 425˚. Combine the beef, egg, onion, panko, 1 teaspoon salt, ½ teaspoon black pepper, the red pepper flakes and half of the ginger in a large bowl and mix with your hands. Roll into 1-inch balls and place on a rimmed baking sheet; refrigerate while you make the broccoli. 


  1. Toss the broccoli with 1 tablespoon canola oil, the sesame seeds and the remaining ½ teaspoon each salt and pepper on a separate baking sheet. Roast, tossing once, until tender and starting to char, 10 to 15 minutes. Drizzle with the sesame oil. 


  1. Whisk the beef broth, hoisin sauce, vinegar, soy sauce and cornstarch in a bowl. 


  1. Toss the meatballs in the flour in a large bowl. Heat the remaining ¼ cup canola oil in a large cast-iron skillet over medium-high heat. Working in batches, add the meatballs and cook, turning, until browned, 2 to 3 minutes. Transfer to a plate. 


  1. Pour off the excess oil from the pan and return to medium-high heat. Add the bell pepper, scallion whites and remaining ginger and stir, 1 minute. 


  1. Add the broth mixture and meatballs to the skillet and stir. Cook, stirring, until the sauce has thickened and the meatballs are cooked through, about 3 minutes. Add more red pepper flakes to taste. Serve the meatball mixture and broccoli over rice and top with the scallion greens.

Ginger Carrot Soup

  • Total: 55 min

  • Prep: 25 min

  • Cook: 30 min

  • Yield: 8 servings



Deselect All

2 tablespoons extra-virgin olive oil

1 cup chopped sweet onion

Kosher salt

1 tablespoon minced garlic

1 tablespoon minced peeled ginger

2 pounds carrots, peeled and chopped

1 medium russet potato, peeled and chopped

6 cups low-sodium chicken or vegetable stock

1/4 cup pine nuts

1 1/3 cups plain low-fat Greek yogurt

1 teaspoon honey

1 teaspoon minced fresh thyme

Freshly ground pepper


  1. Combine the olive oil and onion in a Dutch oven or heavy pot over medium-high heat. Sprinkle with 1/2 teaspoon salt and cook, stirring, 10 minutes, until just starting to caramelize. Add the garlic and ginger and cook, stirring, 2 more minutes, being careful not to burn the mixture. Stir in the carrots, potato and the chicken or vegetable stock. Bring to a simmer, cover and cook until the carrots and potato are very tender, 15 to 18 minutes. Keep warm. Meanwhile, in a small saute pan over high heat, lightly toast the pine nuts. Set aside to cool. In a small bowl, combine the yogurt, honey, thyme and 1/2 teaspoon pepper. Puree the soup with an immersion blender until very smooth (or puree in a regular blender in batches). Adjust the seasoning with salt and pepper and serve with a dollop of the yogurt mixture and some pine nuts. 

Instant Pot Lental Soup

YIELDS: 3 qt.

PREP TIME: 10 mins

TOTAL TIME: 45 mins


  • 3 carrots, sliced

  • 3 pieces of celery, chopped

  • 1/2 onion, chopped

  • 3 cloves of garlic, chopped

  • 2 c. dried green or brown lentils, rinsed and drained

  • 8 c. vegetable broth

  • 8 oz. tomato sauce

  • 1 tbsp. ground cumin

  • 1 1/2 tsp. ground coriander

  • 1/2 tsp. ground turmeric

  • 1 bay leaf

  • 1 tsp. salt, plus more for serving

  • 1/2 tsp. ground black pepper, plus more for serving

  • 8 oz. baby spinach, large stems removed

  • Olive oil, for serving 




  1. In the base of a 6-quart instant pot, combine the carrots, celery, onion, garlic, lentils, vegetable broth, tomato sauce, 1 cup of water, cumin, coriander, turmeric, bay leaf, salt and pepper.   


  1. Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select HIGH PRESSURE and set the timer for 10 minutes. When the timer is up, let rest for 10 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam. Remove the bay leaf.


  1. Stir in the spinach and let it wilt. Season with additional salt. Serve the soup with a drizzle of olive oil and sprinkle of black pepper, if you like. 

insta pot lentil isoup.jpeg

Lentil and Orzo Salad with Roasted Cauliflower, Chard and Herbs

  • Total: 1 hr (includes cooling time)

  • Active: 30 min

  • Yield: 6 servings


Deselect All

1 large head or 2 small heads cauliflower (about 1 1/2 pounds), cut into 1-inch florets

1/4 cup olive oil

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1 pint cherry tomatoes, halved or quartered if large 

2 cups lightly packed red chard leaves (about 4 large leaves) plus 1/4 cup finely sliced chard stems 

1 2/3 cups cooked brown lentils (from about 2/3 cup raw) 

1 heaping cup cooked orzo (from about 3 ounces raw) 

1/2 cup pitted green olives, roughly chopped 

1/2 cup packed parsley leaves, roughly chopped 

3 tablespoons finely chopped fresh dill 

2 tablespoons sliced fresh mint 

1/2 teaspoon lemon zest plus 2 tablespoons freshly squeezed lemon juice 

1/2 teaspoon red pepper flakes


  1. Preheat the oven to 425 degrees F. Place the cauliflower on a rimmed baking sheet. Toss with 2 tablespoons olive oil and sprinkle with some salt and pepper. Roast until tender and charred in places, about 20 minutes. Let cool.

  2. In a large bowl, combine the roasted cauliflower, cherry tomatoes, chard leaves and stems, lentils, orzo, olives, parsley, dill and mint. Add the lemon zest and juice, red pepper flakes, the remaining 2 tablespoons olive oil and salt and pepper to taste. Fold to combine and serve.


Miso Soup


4 cups water

2 teaspoons dashi granules

3 tablespoons miso paste

1 (8 ounce) package silken tofu, diced

2 green onions, sliced diagonally into 1/2 inch pieces​


Combine water and dashi granules in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium and whisk in miso paste. Stir in tofu. Separate the layers of green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.


Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength.

Overnight Blueberry Croissant Breakfast Bake

Cook: 40 mins

Prep: 15 mins

Total: 55 mins

Yield: 4 servings


For the breakfast bake

  • 10 mini croissants or 6 croissants, cut into 1-inch cubes

  • 1 cup fresh or frozen blueberries

  • 1 ½ cups milk 

  • 3 large eggs

  • 2 tablespoons maple syrup, or more to taste

  • Zest of 1 lemon

  • 1 ½ teaspoons vanilla extract

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

For the cinnamon-cream cheese glaze

  • 2 tablespoons cream cheese, at room temperature

  • ¼ cup confectioners' sugar

  • 2 tablespoons milk 

  • ¼ teaspoon ground cinnamon


Step 1
Make the blueberry croissant bake. Lightly coat a 9 by 13-inch baking dish with nonstick spray. Arrange a layer of croissants evenly in the prepared baking dish; top with an even layer of blueberries.

Step 2
In a large glass measuring cup or another bowl, whisk together the milk, eggs, maple syrup, lemon zest, vanilla, cinnamon, and nutmeg. Pour the mixture evenly over the croissants and blueberries. Cover the baking dish with plastic wrap, and place in the refrigerator for at least 2 hours or overnight.

Step 3
When you're ready to bake, preheat the oven to 350°F.

Step 4
Remove the plastic wrap from the pan, and bake for 35 to 40 minutes, or until golden brown.

Step 5
Make the cinnamon-cream cheese glaze. Combine the cream cheese, confectioners' sugar, milk, and cinnamon in a small bowl, and stir until smooth.

Step 6
Serve immediately, drizzled with the cinnamon-cream cheese glaze.

blueberry crisant.jpeg

Overnight Peaches and Cream French Toast

Prep: 20 mins

Stand: 40 mins

Chill: 8 hrs

Bake: 55 mins

Total: 9 hrs 55 mins

Yield: Serves 6




  • 1 8-oz. loaf French bread, sliced

  • 8 large eggs 

  • 2 cups whole milk 

  • ¼ cup sugar 

  • 1 teaspoon vanilla extract

  • 2 15-oz. cans sliced peaches packed in juice, drained

  • ½ cup packed dark brown sugar

  • ½ teaspoon cinnamon

  • ½ cup heavy cream


Step 1
Butter a 9-by-13-inch baking dish. Arrange bread in a tight, flat layer in dish.

Step 2
In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours.

Step 3
Remove the baking dish from the refrigerator 30 minutes before baking. Preheat the oven to 350°F. Pour cream into a small pan; bring to a boil over high heat. Cook until reduced by half, about 10 minutes. Drizzle over peaches and bake, uncovered, until the casserole is lightly browned on top and just cooked through, 45 to 55 minutes. Let stand for 10 minutes before serving.

peaches and cream frenchtoast.jpeg

Pork Tenderloin with Peaches

Prep Time: 15 mins

Cook Time: 50 mins

Total Time: 1 hrs 5 mins

Servings: 8


  • 3 slices bacon

  • 1 (2 pound) package pork tenderloin

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ¾ teaspoon ground ginger, divided

  • 1 ½ cups vertically sliced onion

  • 1 ½ teaspoons minced garlic

  • 2 cups peeled and sliced fresh peaches

  • 1 cup low-sodium chicken broth

  • 2 tablespoons frozen orange juice concentrate

  • 1 teaspoon fish sauce

  • 2 tablespoons water

  • 2 tablespoons cornstarch

  • fresh parsley for garnish (optional)



  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Reserve drippings in the skillet.

  2. Dry pork tenderloin with paper towels and season both sides with salt, pepper, and 1/4 teaspoon ground ginger.

  3. Increase heat to medium-high and brown tenderloin in the bacon drippings on all sides, 5 to 7 minutes. Remove browned tenderloin from the skillet, transfer to a plate, and keep warm.

  4. Reduce heat to medium. Add onion slices to the same skillet and stir until onions are soft and beginning to take on some color, 3 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute.

  5. Add sliced peaches, chicken broth, orange juice concentrate, and remaining ground ginger. Bring to a boil and return tenderloin to the skillet. Pile peaches on top of the meat, cover, reduce heat to simmer, and cook until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  6. Arrange pork and peaches on a serving platter.

  7. Meanwhile, combine fish sauce, water, and cornstarch in a small bowl and stir until there are no lumps. Increase heat to medium and bring skillet contents back to a boil. Add cornstarch mixture to the liquid in the skillet and stir quickly until the sauce is bubbly and thickened, about 5 minutes.

  8. Pour sauce over pork and peaches. Crumble up cooked bacon and sprinkle over the peaches. Garnish with parsley, if desired, and serve warm.

pork tenderloin with peaches.jpeg

Stuffed Cabbage

YIELDS: 6 - 8 serving(s)

PREP TIME: 30 mins




  • 15 oz. crushed tomatoes

  • 8 oz. tomato sauce

  • 3/4 tsp. salt

  • 1/4 tsp. red chili flakes, optional

  • 1 tbsp. brown sugar

  • 1 tbsp. red wine vinegar

  • 1 clove of garlic


  • 1 whole head of green cabbage

  • 1 lb. ground beef

  • 1 lb. ground pork

  • 1/2 c. chopped onions

  • 1 egg

  • 2 tbsp. milk or cream

  • 1/4 c. breadcrumbs

  • 1 c. cooked rice

  • 1/4 c. chopped fresh parsley

  • 1 tsp. salt

  • 1/2 tsp. ground black pepper

  • Mashed potatoes, for serving 




For the sauce: In a large bowl, combine the crushed tomatoes, tomato sauce, salt, red chili flakes (if using), brown sugar, and red wine vinegar. With a microplane, grate the clove of garlic into the sauce and stir well to combine. (Alternatively, you can very finely chop the garlic.)


For the filling: Bring a large pot of salted water to a boil. Cut out the core from the base of the cabbage and remove the 1-2 outer leaves. Place the cabbage cut side down into the pot of boiling water. As you see leaves naturally start to separate from the head of cabbage, gently coax the leaf off with a pair of tongs and transfer it to a colander set over a bowl. You will need about 14 cabbage leaves. This process takes about 6-8 minutes. Rinse the leaves with cold water until cool enough to handle. Drain well and pat dry with a clean kitchen towel.


Place the cabbage leaves on a cutting board and make a V-shaped cut at the bottom of each leaf, to cut out the thickest part of the center rib.


In a large bowl, combine the ground beef, pork, onion, egg, milk or cream, breadcrumbs, rice, parsley, salt and pepper. Mix gently to combine.


Preheat the oven to 350 degrees. Butter a 9-inch-by-13-inch casserole dish. Ladle 1 cup of sauce into the dish and spread all over. Starting with the largest, outer cabbage leaves, lay each cabbage leaf flat. Take about 1/3 cup of filling and roughly shape it into an oval shape, about 4-inches long. (For some of the larger leaves, use up to ½ cup of filling.) Place the oval in the center of a cabbage leaf, just above where the rib was cut. Fold the sides of the cabbage leaf over the filling and roll up into a little bundle (start rolling at the cut side, over into the uncut side). Place seam side down over top of the sauce in the baking dish. Repeat until each cabbage leaf is used. Drizzle the remainder of the sauce all over.


Cover tightly with foil and bake for 1 hour and 30 minutes, until the meat is cooked through. Serve with a side of mashed potatoes, if you like. 

Stuffed cabbage.jpeg

Sweet Potato and Sausage Strata

Hands-On: 35 mins

Total: 1 hr 25 mins

Yield: Serves 6 (serving size: one-sixth of strata and 2 teaspoons syrup)



Ingredient Checklist

  • 6 ounces Italian bread, cut into 1-inch cubes

  • 1 (8-ounce) sweet potato

  • 1 ½ teaspoons olive oil 

  • 6 ounces uncooked bulk chicken breakfast sausage

  • 3 ounces shredded Monterey Jack cheese (about 3/4 cup), divided

  • 2 cups 2% reduced-fat milk

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon black pepper

  • 5 large eggs

  • Cooking spray

  • ¼ cup maple syrup


Instructions Checklist

  • Step 1
    Preheat the oven to 350°.

  • Step 2
    Place bread on a baking sheet. Bake at 350° for 20 minutes, stirring once. Cool on pan for 5 minutes.

  • Step 3
    Pierce potato with a fork. Place the potato on a microwave-safe paper towel. Microwave at HIGH 8 minutes or until done. Let stand for 5 minutes. Peel potato, and cut into 1/2-inch cubes.

  • Step 4
    Heat a small nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble.

  • Step 5
    Place bread, sweet potato, half of sausage, and half of cheese in a large bowl. Combine milk and the next 4 ingredients (through eggs) in a bowl, stirring with a whisk; pour over bread mixture, and toss gently to combine. Let stand for 20 minutes.

  • Step 6
    Scoop mixture into an 8-inch glass or ceramic baking dish coated with cooking spray. Sprinkle the remaining half of sausage and the remaining half of cheese. Cover with foil lightly coated with cooking spray. Bake at 350° for 30 minutes. Remove foil; bake at 350° an additional 20 minutes or until done. Let stand for 5 minutes. Drizzle with maple syrup.


Tomato Tortilla Soup

  • Total: 53 min

  • Prep: 25 min

  • Cook: 28 min

  • Yield: 4 servings, serving size: 2 cups


2 (6-inch) corn tortillas

1 tablespoon plus 1 teaspoon canola oil

1/4 teaspoon salt

1 small onion, chopped (about 1 cup)

3 cloves garlic, minced (about 1 tablespoon)

1 small jalapeno pepper, seeded and finely chopped

1 teaspoon ground cumin

3/4 teaspoon dried oregano

4 cups low-sodium chicken broth

2 (14.5-ounce) cans no salt added diced tomatoes. with juice

1/4 cup fresh lime juice

1/4 cup reduced-fat sour cream

2 tablespoons chopped fresh cilantro leaves


  1. Preheat the oven to 375 degrees F.

  2. Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the stripes on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from the oven and set aside.

  3. Heat the remaining 1 teaspoon of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.

  4. Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.


Want to know more about pickling? Check out these links.


27 {Beginner Friendly!} Canning Recipes You’ll Actually Eat


62 Timeless Canning Recipes Only Grandma Knew to Make

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