Ingredients:
1/2 cup thinly sliced red onion
3 tablespoons red wine vinegar
1 frozen puff pastry sheet (9 to 14 ounces) thawed
1 cup sour cream
4 to 6 ounces sliced smoked salmon
1 to 2 Persian or regular cucumbers, thinly sliced
1 tablespoon capers, drained
Fresh dill to garnish

Method of Preparation:

• Heat the oven to 425 degrees.
• In a small bowI, toss onion with vinegar.
• Set aside, tossing occasionally, until ready to serve.
• Line a sheet pan with parchment and lay the pastry on top.
• With a fork, vigorously poke the pastry, deeply, from edge to edge. This will help it to remain flaky but not puffy (eliminating the potential for air pockets), so the toppings may be easily layered on later.
• Place the sheet pan on the middle rack and bake the pastry until golden and flaky, 17 to 20 minutes. (It will rise slightly, but should deflate. If it doesn’t, gently poke a hole and press down lightly on any air pockets).
• Let cool completely.
• When pastry is cool, spread sour cream over the surface like sauce on a pizza.
• Top with the salmon, cucumber, capers, dill and drained pickled onion.
• Cut into squares to serve.

Enjoy!

Ingredients:
8 eggs
3.5 oz crumbled feta
1 tbsp olive oil
salt
pepper
oregano or favorite spices

Method of Preparation:

• Preheat oven to 350 degrees.
• Put olive oil or spray in an oven-proof pan, then put the feta cheese in the middle surrounded by your eggs.
• Season with salt, pepper and spices.
• Bake for about 20-25 minutes until the eggs are set.
• Remove from oven and, using a fork, mix eggs and cheese together until creamy.

Be careful not to scratch your pan!

This dish is best served over your favorite crusty bread.

Enjoy!

Ingredients:
Whipped cream, 1 serving size, per cup
Santa or festive marshmallows, 1 serving size per cup
Your favorite hot cocoa, homemade or from a mix

Method of Preparation:

• Swirl whipped cream into a muffin tin.
• Add marshmallow to the top and freeze overnight.
• Pop out and add to a cup of hot cocoa.
• It’s a fun and flavorful holiday topper! Happy holidays!

Ingredients:
2 medium sweet potatoes, peeled and cubed
1 package brussels sprouts
1/4 cup olive oil (for roasting)
Salt and pepper to taste
1 teaspoon dried thyme
1/2 cup dried cranberries
4 oz goat cheese, crumbled
1/2 cup cranberry glaze

Cranberry Glaze:
3/4 cup cranberry juice
1/4 cup dried cranberries
4 tablespoons honey or maple syrup
1 tablespoon balsamic vinaigrette

Method of Preparation:

• Toss sweet potatoes, brussels sprouts and thyme with olive oil, then roast at 400°F for about 20-25 minutes, or until tender.
• Let the sweet potatoes and brussels sprouts cool.
• Mix roasted sweet potatoes with crumbled goat cheese and dried cranberries.
• Drizzle with cranberry glaze.
• To make the cranberry glaze, combine cranberry juice, dried cranberries, honey or maple syrup, and balsamic vinegar in a saucepan.
• Bring to a boil, then reduce heat and simmer until the glaze thickens.

This salad is perfect for fall and winter gatherings.

Enjoy!

Ingredients:
Butter or cooking spray to coat pan
1 cup granulated sugar
Finely grated zest from 1 orange
Finely grated zest from 1 lemon
1/2 cup olive oil
1 cup whole-milk ricotta cheese
2 large eggs
2 teaspoons baking powder
1/4 teaspoon fine sea or table salt
1/2 teaspoon ground cinnamon
1 or 2 pinches allspice
1 1/2 cups all-purpose flour
1 cup mini-chocolate chips
1/2 cup pistachios, chopped small

Method of Preparation:

• Heat oven to 350°F. Coat a standard (8 1/2-x-4 1/4″) loaf pan with butter or a nonstick spray.
• Place sugar in a large bowl, and add zest.
• Use your fingertips to rub the zest into the sugar, scenting it throughout.
• Whisk in olive oil, ricotta and eggs.
• Sprinkle baking powder, salt, cinnamon and allspice over wet ingredients, then whisk to combine.
• Gently stir in flour, then chocolate and pistachios until just combined.
• Scrape into prepared loaf.
• Bake oven for 55 to 65 minutes, until a skewer inserted into the center of the cake comes out-batter free.
• Let cool on wire rack in pan for 15 minutes, then invert out onto rack to finish cooling.
• Cake is great the first day, and even more amazingly moist on the second and third, so feel free to plan ahead.
• Store at room temperature, covered with foil or plastic.

Enjoy!

Method of Preparation:

• Start on medium-low and add evaporated milk to a saucepan.
• Add in the cubed white American cheese and stir as it melts.
• Add the Pepper Jack cheese and keep stirring until all the cheese melts.
• Add in the chiles and the cumin and stir well.
• Serve it up with your favorite chips and enjoy!

Ingredients:
1 large sweet potato
2 boiled eggs
½ avocado, diced
1 tbs. lemon juice
Avocado oil or spray
Tomato, chopped (for topping)
Cilantro chopped (for topping)
*you can use any of your favorites for topping

Method of Preparation:

• Peel and slice the sweet potato lengthwise.
• Spray the slices and bake them in the oven or the air fryer for about 30 minutes until soft.
• In the meantime, slice and smash your boiled eggs and mix in diced avocado, salt and lemon juice.
• When the sweet potato is done, top your sweet potato slices with the egg and avocado mixture, then add chopped tomatoes and cilantro on top.
• You can top this with any of your favorites- chopped onions and peppers are great too!

Method of Preparation:

• Mix the peanut butter and yogurt together to form ice cream style patties.
• If you’d like, add a stick in the middle of each. Freeze with or without sticks.
• Mix the chocolate with the coconut oil and melt on low in microwave for about two minutes.
• Stir after a minute to make sure the chocolate doesn’t burn.
• When the chocolate is melted and smooth, dip the frozen peanut butter in the melted chocolate and freeze again.

Enjoy!

Ingredients:
3 large zucchinis
3 tbs. olive oil
1 lb. sweet Italian pork or chicken sausage (casings removed)
1 ½ cups chopped yellow onion
1 pint cherry or grape tomatoes, quartered
3 garlic cloves, minced
¼ tsp. crush red pepper flakes (optional)
Salt and pepper to taste
1 tbs. red wine vinegar
2 tbs. tomato paste
2/3 cup panko breadcrumbs, divided
2/3 cup grated Parmesan cheese

Method of Preparation:

• Heat oven to 425 degrees and line a sheet pan with aluminum foil or parchment.
• Cut the zucchini in half lengthwise. Scoop out and discard seeds. Then, scoop out some of the zucchini flesh, leaving a ¼ inch border around the edges of each half.
• Arrange the zucchini halves in a single layer on the prepared pan and set aside.|
• Roughly chop the zucchini flesh, then place in paper towel and squeeze out the liquid.
• Set aside.
• In a large skillet, heat the olive oil over medium. Add the sausage and cook, crumbling the meat with a wooden spoon until brown, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate.
• Add the onion and cook over medium-low, stirring occasionally until translucent. Add zucchini flesh, tomatoes, garlic, red pepper and 1 tsp. salt and cook, stirring often until tomatoes have released juices and most of the liquid has evaporated. Add the red wine vinegar and cook for another minute.
• Return sausage to the pan and stir in the tomato paste and cook for another minute or two until well mixed. Set aside to cool slightly.
• Drizzle the zucchini halves with olive oil and sprinkle on salt and pepper to taste. Add 1/3 panko breadcrumbs and 1/3 Parmesan to the sausage mixture and stir. Spoon into the zucchini halves, heaping the filling if necessary.
• In a small bowl, combine the remaining panko and parm with 1 tbs. olive oil, tossing to coat. Sprinkle the mixture over the stuffed zucchini.
• Bake 25-30 minutes, until the top is golden brown and the filling is bubbling at the edges.
• Cool for ten minutes and serve.

Enjoy!

Ingredients:
¼ cup unsalted butter
2 cups all-purpose flour
¼ cup granulated sugar
1 tbs. ground cinnamon
2 tsp. ground ginger
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 15-oz. can pumpkin puree
1 ½ cups milk
2 large eggs
Butter, maple syrup and chocolate chips (optional)

Method of Preparation:

• Heat oven to 425 degrees and butter a rimmed 13 X 18-inch baking sheet.
• In a large bowl, whisk together the flour, sugar, cinnamon, ginger, baking powder, baking soda and salt.
• In a medium bowl or large measuring cup, whisk together the pumpkin, buttermilk, and eggs.
• Make a well in the center of the flour mixture then pour in the pumpkin mixture and melted butter.
• Fold the dry ingredients into the wet by scooping from the bottom and folding over the top, turning the bowl as you go, until combined.
• Pour the batter into the prepared pan.
• Smooth the top and if you’d like, sprinkle with chocolate chips.
• Bake the pancake until a skewer inserted into the center comes out clean and it is golden brown on the edges- about 15 to 18 minutes.
• Let the pancake cool for 5 minutes then slice and serve warm with butter and maple syrup if desired.

Enjoy!

Note: We halved the recipe on our Bite segment. This full recipe serves 6-8 people.

Ingredients:
1 slice sourdough bread
2 tbsp cottage cheese
2 tablespoons grated cheese, your favorite
2 tablespoons red onion, finely diced
2 tablespoons bell pepper, any color, finely diced
1 tablespoon diced jalapeno
1 tablespoon fresh parsley
salt
pepper
cooking spray (we used avocado)

Method of Preparation:

• Mix the cottage cheese with cheddar cheese, diced onion, jalapeno and parsley and salt and pepper.
• Mix well and top it on the sourdough.
• Spray with avocado spray.
• Make in an air fryer at 400 for 15 minutes until the top gets crispy- about 12 minutes.

Enjoy!

Ingredients:
1 lb. large shrimp, peeled and deveined
3 tbs. extra virgin olive oil
1 tbs. lemon zest, plus juice from half lemon
½ tsp. red pepper flakes
1 tsp. kosher salt
4 garlic cloves
2 tbs. unsalted butter
1 cup orzo
1/3 cup dry white wine
2 cups hot chicken stock
Crumbled feta cheese and parsley for garnish

Method of Preparation:

• In a medium bowl, stir together shrimp, 1 tbsp. olive oil, lemon zest, red-pepper flakes, ½ tsp. salt, ¼ tsp. pepper and half of the garlic.
• Set aside to marinate. This step can be done up to one hour in advance.
• Add butter, remaining olive oil and remaining garlic to a medium skillet set over medium heat.
• When the butter starts to bubble, add the orzo and ½ tsp. salt and cook, stirring until the orzo is toasted.
• Adjust the heat as necessary to prevent the garlic from burning.
• Carefully add the wine. It will bubble- just stir until absorbed, about 1 minute.
• Stir in stock, reduce heat to medium, cover and cook until orzo is al dente, about 12 minutes.
• Add the shrimp in a snug even layer on top of the orzo.
• Cover and cook until all the shrimp are pink and cooked through, about 4 minutes.
• Removed from heat, let sit covered for two minutes.
• Add garnish and serve.

Enjoy!

Ingredients:
½ pound ground chicken
1 tsp chili powder
1 tsp salt
3 flour or corn tortillas
Cooking spray
Your favorite taco toppings

Method of Preparation:

• Mix ground chicken and seasonings.
• Press a thin layer of ground chicken onto three small tortillas.
• Spray cooking oil (we used avocado oil spray) into a large hot pan over medium-high heat and add three tortillas, chicken side down and cook about 3 minutes until golden brown.
• Spray the tortilla side, then flip it and cook to crisp the other side, about 2-3 minutes.
• Add your favorite taco toppings, like cheese, salsa, avocado- whatever you like! Fold like a taco or serve open faced.

Enjoy!

Ingredients:
2 boxes of herbed cheese spread (your favorite flavor)
1 ½ pints cherry or grape tomatoes
1/3 cup sliced red onion
2 garlic cloves
3 tbs. olive oil
Balsamic glaze for garnish
Fresh basil for garnish

Method of Preparation:

• Let the blocks of cheese come to room temperature and then spread them into an even layer.
• Slice the tomatoes and thinly slice the red onions.
• Chop the garlic and smash it with your knife to get all the flavor out.
• Mix in a bowl with olive oil.
• Add the sliced onions and tomatoes and pour over the cheese.
• Drizzle the top with balsamic glaze and top with chopped basil.
• Serve your dip with bread chunks, crackers or veggies.

Enjoy!

Ingredients:
8 Prosciutto slices
4 thin chicken cutlets
8 sun-dried tomatoes, no oil
4 tsp. pesto
2 tsp. garlic powder
2 tsp onion powder
2 tsp. Italian herb mix
Cooking spray

Method of Preparation:

• Lay two slices of prosciutto side by side and make sure they overlap.
• Place chicken breast on top the long way.
• Sprinkle on spices (to taste).
• Add one tsp. pesto and spread over chicken.
• Add sun dried tomatoes and mozzarella cheese and roll as tightly as you can.
• Place in air fryer and set to 350 degrees.
• Hit it with some cooking spray to keep moist and cook for 25 minutes until chicken is cooked through and prosciutto is crispy.

Enjoy!

Ingredients:
1 cup blended 2% cottage cheese
2 eggs
2/3 cups flour (all-purpose or whole wheat)
1 tsp baking powder
Italian seasoning to taste
1/2 cup pizza sauce
1 cup mozzarella cheese
Your favorite pizza toppings

Method of Preparation:

• Preheat the oven to 400.
• Add cottage cheese to a bowl and add eggs and whisk together.
• Add baking powder, flour and ¼ cup mozzarella cheese.
• Mix well.
• Spread mixture on a lined baking tray to form small pizza shapes. This recipe makes about 6-8 pizzas, depending on size.
• Top with sauce, seasoning and mozzarella and bake for 15 minutes or until the cheese melts.
• Take out of the oven.
• Serve as is, or add your favorite pizza toppings.

Enjoy!

Ingredients:
2 small broccoli crowns
4 tbs. olive oil, divided
¼ tsp. salt, divided
1 tsp. lemon zest
1 tbs. lemon juice
1 tsp. garlic powder
1/8 tsp. pepper

Method of Preparation:

• Preheat the oven to 425.
• Slice broccoli crowns in half.
• Toss with two tablespoons olive oil and ¼ teaspoon salt in a large bowl.
• Place cut side down on a baking sheet.
• Roast until the stems are tender and browned, 25 to 30 minutes.
• Meanwhile, combine lemon zest, lemon juice, garlic powder, pepper and remaining ¼ tsp. salt in a small bowl.
• Slowly whisk in the remaining 2 tbs. olive oil.
• Drizzle the vinaigrette over the roasted broccoli and serve.

Enjoy!

Ingredients:
2/3 cup granulated sugar
1/3 cup cornstarch
1/2 teaspoon salt
1 pound cream cheese
3 large eggs
2 tsp. vanilla extract
2 tbs. lemon juice
1 cup heavy cream

Method of Preparation:

• Heat oven to 425°F.
• Line a loaf pan with one big piece of parchment paper pressed into the corners and up the sides. I leave the excess paper extended up over the rim, which also helps protect you against overflow.
• Place loaf pan on a rimmed baking sheet, just in case there’s overflow.
• In a food processor or high-speed blender: Blend the sugar, cornstarch, and salt into the empty bowl to combine. (Make sure the lid is on or the cornstarch will escape in a cloud of dust.)
• Cut the cold cream cheese into large chunks and add to the sugar mixture and blend until completely combined and the cream cheese is soft, scraping down the bowl once or twice.
• Add eggs, one at a time, and blend to combine then scrape down the sides of the work bowl.
• With the third egg, add the vanilla and lemon juice too before blending and scraping down the sides one more time.
• Add the cream and blend to evenly combine.
• Pour into prepared pan, making sure it all lands inside the parchment paper sling.
• Transfer to oven and bake for 40 to 50 minutes or until puffed, deeply golden brown, and moderately jiggly when the pan is shimmied. (Temp should register at 190 to 200°F, which is much higher than a typical cheesecake.)
• To finish and serve: Transfer cake in loaf pan to a cooling rack and cool at room temperature for 1 to 2 hours or transfer to the fridge and cool for one hour. The cheesecake can be served cool or at room temperature.
• Use parchment paper to lift and remove cheesecake from loaf pan and transfer to a plate.
• Cut into just shy of 1-inch slices.
• Leftover Basque Cheesecake keeps in the fridge for 5 to 7 days.

Ingredients:
1 (4-ounce) fresh chorizo links, casing removed (about 3/4 cup)
2 tablespoons olive oil
1 teaspoon black pepper, plus more for garnish
1 teaspoon smoked paprika
5 large egg yolks
2 large eggs
¾ cups Pecorino Romano cheese, grated
½ cup Parmigiano-Reggiano cheese, grated
3 tablespoons salt
1 (16-ounce) package spaghetti
1 teaspoon apple cider vinegar

Method of Preparation:

• Bring pasta water to a boil in a large pot over high.
• While water is coming to a boil, cook chorizo and oil in a large skillet over low, stirring often, until lightly browned, fat is mostly rendered, and chorizo is browned, about 15 minutes.
• Stir in pepper and paprika; cook, stirring constantly, until fragrant, about 1 minute.
• Turn off heat, leaving skillet on warm burner; set aside.
• Whisk together egg yolks, eggs, and cheeses in a medium bowl; whisk until thoroughly blended and set aside.
• Add salt to water in pot; return to a boil over high. Add pasta; cook according to package directions for al dente, stirring occasionally.
• About 1 minute before pasta is finished cooking, scoop out 1/2 cup cooking liquid, and stir into chorizo mixture in skillet over warm burner, using wooden spoon to scrape any browned bits off bottom of skillet.
• Transfer about half of cooked pasta to skillet using tongs, allowing excess liquid to drip off in pot; add egg-cheese paste, quickly and gently toss to combine.
• Transfer remaining cooked pasta, allowing excess liquid to drip off in pot, to skillet; add vinegar. Continue stirring and tossing pasta with tongs until cheese is melted and sauce thickens slightly and coats pasta, about 1 minute. (The sauce will continue to thicken as it cools.)
• Serve and garnish the carbonara with additional pepper and grated Pecorino Romano cheese.

Enjoy!

Ingredients:
3 tbs. fresh lemon juice
1 tbs. white vinegar
1 tsp. maple syrup (you can also use honey)
1 garlic clove, grated
Salt and pepper to taste
2 15 oz. can chickpeas, drained and rinsed
½ English cucumber, diced
½ red onion, diced
12 grape tomatoes, sliced
¼ cup fresh dill
¼ cup fresh parsley
3 tbs. olive oil

Method of Preparation:

• In a large bowl, whisk together lemon juice, vinegar, maple syrup, garlic, salt and pepper.
• Add chickpeas, cucumber, tomatoes, red onion, tomatoes, parsley and dill to the bowl.
• Toss together until evenly coated.
• Drizzle the olive oil evenly over and toss again.
• Taste and adjust salt and pepper to your liking.

Serve and enjoy!

Ingredients:
1 pound Italian pork sausage
1 tbs. olive oil
1 cup chopped red onion
3 cloves garlic, chopped
1 cup diced carrots
1 cup diced celery
2 cups chopped kale
1 pound dry penne pasta
6 oz. tomato paste
4 cups water
Your favorites for garnish

Method of Preparation:

• In a large saucepan, add olive oil and cook the sausage until browned.
• Remove from the pan, reserving the rendered fat from the sausage.
• In the same pan, cook the onion, garlic, celery and carrots in the sausage fat until the vegetables are softened.
• Add the kale and let it cook until softened.
• Add tomato paste and 4 cups of water.
• Bring to a boil.
• Return the sausage to the pan and add the pasta.
• Cover the pan and reduce the heat to low and simmer for 20 minutes until the pasta is al dente.
• Cover and cook a bit longer if needed.
• Garnish with Parmesan cheese or fresh parsley, whatever you like!

Enjoy!

Ingredients:
2 large leeks, trimmed and stalks halved lengthwise and thinly sliced
9 tbs. extra virgin olive oil (divided)
Salt and pepper
3 garlic cloves, finely chopped
5 ounces baby spinach
1 (15 oz.) can chickpeas, drained
7 ounces feta cheese, crumbled
1 lemon, zest and juice
1 cup chopped dill
8-10 phyllo pastry sheets

Method of Preparation:

• Heat the oven to 375 degrees.
• Rinse and drain the sliced leeks- be careful to remove all the dirt.
• Place the phyllo sheets into a large bowl and drizzle with olive oil.
• Scrunch and massage the oil into the sheets. They should crumble, break up and clump up and that is fine. Set aside.
• Heat a 10-inch ovenproof skillet on medium high for 1-2 minutes.
• Add 2 tbs. olive oil along with the leeks.
• Season with salt and pepper and cook, stirring occasionally, until the leeks are wilted.
• Add the garlic and spinach a few handfuls at a time, adding in more as it wilts and toss until the leaves have all softened.
• Turn off the heat and add chickpeas, feta, lemon zest, lemon juice and fresh dill.
• Taste and season with salt and pepper.
• Transfer the phyllo sheets to the top of the leeks and spinach mixture until it’s completely covered.
• Drizzle the top with a bit more olive oil and bake about an hour, or until the top is golden and crispy.
• Let cool 5-10 minutes.
• Slice and serve it up!

Ingredients:
3 tbs. unsalted butter
½ cup all-purpose flour
¼ cup plus 2 tbs. sugar
Pinch kosher salt
3 large eggs
Zest of one lemon
¼ cup plus 2 tbs. milk
3 cups raspberries
Powdered sugar for dusting

Method of Preparation:

• Preheat the oven to 350 degrees.
• Butter a 9-inch baking dish.
• In a bowl, whisk the flour, sugar and a pinch of salt.
• Whisk in the eggs, butter and lemon zest until smooth- about 3 minutes.
• Pour the batter into the dish and top with the raspberries.
• Bake about 30 minutes, until the clafoutis is set and golden.
• Let cool slightly.
• Dust with powdered sugar.
• Cut into wedges and serve.

Enjoy!

*This dish can also be made with cherries.

Ingredients:
1 ½ tbs. unsalted butter
4 slices prosciutto (you can also use bacon)
1 shallot, finely chopped
16-20 oz. bag of refrigerated cheese tortellini (not frozen)
2 cups frozen peas (no need to thaw)
1 cup chicken broth
1 cup heavy cream
Salt and black pepper to taste
Zest and juice of one lemon

Method of Preparation:

• In a large non-stick skillet, melt the butter over medium heat.
• Add the prosciutto and cook, flipping halfway through until golden and crisp- about 4 minutes.
• Transfer the prosciutto to a plate, leaving the fat in the pan.
• Next, add shallots to the pan and sauté until softened, about 2-4 minutes.
• Add ½ tbs. butter if the pan is dry.
• Add the tortellini, peas, chicken broth, heavy cream and season with salt and pepper.
• Simmer over medium high heat, stirring occasionally until the pasta and peas are tender, about 5 minutes. The sauce will thicken as it cools.
• Turn off the heat and stir in the lemon zest and juice.
• Season again with salt and pepper if needed, and top with crumbled prosciutto.

Serve and enjoy!

Ingredients:
1 large onion, peeled
2 limes, one halved, one cut into wedges
½ tsp. pepper
1 ¾ tsp. kosher salt
1 tbs. olive oil
4 garlic cloves, minced
1 jalapeno, seeded and minced
1 bunch cilantro
1 tbs. tomato paste
1 tbs. ground cumin
3 cans black beans, drained
1 can full fat coconut milk
1 cup vegetable or chicken stock

Method of Preparation:

• Cut the onion into quarters.
• Thinly slice one quarter of the onion.
• Add slices to a small bowl and add the juice of half a lime and ¼ tsp. salt. Set aside for serving.
• Dice the remaining onion and set aside.
• Heat soup pot over medium high heat.
• Add oil then the diced onion and cook until tender – 3-5 minutes.
• Add garlic and cook for another minute or until transparent.
• Add diced jalapeno, and then the cilantro. Toss that up.
• When jalapeno is soft add tomato paste and stir well. Add cumin, salt and pepper. Stir well and sauté for a few minutes.
• Next, add rinsed and drained black beans. Stir well, then add stock. Stir again and add coconut milk. Let simmer for several minutes, then turn off the stove and blend soup with an immersion blender.
• Add lime juice and stir again.
• Garnish your soup with the sliced onions that have been soaking in lime juice- and some fresh cilantro.

Enjoy!

Ingredients:
Frozen Hash Brown Squares
Pesto to taste
Mozzarella cheese, shredded, to taste
Halved grape tomatoes, to taste
Italian Seasoning, to taste
*other favorite toppings

Method of Preparation:

• Make hash browns according to directions on the box.
• Top each with pesto, mozzarella cheese, halved tomatoes and a sprinkle of Italian seasoning.
• Pop back in the oven for another five minutes until the cheese melts.

Enjoy!

Ingredients:
1 cup unsalted butter (2 sticks) plus more for greasing the pan
1 cup smooth peanut butter
1 tsp. vanilla extract
¼ tsp. kosher salt
3 cups confectioner’s sugar

Method of Preparation:

• Grease an 8-inch-square pan with butter.
• Line the bottom with parchment paper, then grease the paper.
• In a medium saucepan, combine the butter and peanut butter.
• Cook over medium-low heat, stirring often until melted and smooth- about 3-4 minutes. Do not let the mixture come to a simmer.
• Take off the heat, stir in the vanilla and salt.
• Scrape the peanut butter mixture into a large bowl.
• Gradually add the confectioners’ sugar

Ingredients:
2 15-oz. cans sweet peas (LeSueur)
2 boiled eggs
2 celery ribs
1 small shallot, diced
2 tbs. mayonnaise
Splash olive oil
Splash milk
Roasted red pepper for garnish

Method of Preparation:

• Drain the peas and add them to a large bowl.
• Slice the hard-boiled eggs and add them in as well.
• Next, add the sliced celery and shallots and mayo. Mix well.
• Finish with a splash of olive oil and milk and mix again until every is well combined.
• Transfer to a serving bowl and garnish with diced roasted red peppers.

Enjoy!

Ingredients:
4 6-ounce salmon fillets, skinless or skin on
2 tbs. olive oil
2 tsp. garlic powder
2 tsp. light brown sugar
½ tsp. kosher salt
2 tsp. sweet paprika
½ tsp. black pepper
Your favorite garnish

Method of Preparation:

• Set your air fryer to 400 degrees.
• Pat the salmon dry with a paper towel and then rub the fillets with olive oil.
• In a small bowl, combine the garlic, brown sugar, salt, paprika and black pepper.
• Sprinkle the spice mixture over the fillets, pressing gently to coat the tops and sides.
• Add the salmon to the air fryer basket and cook it for 10 minutes. It should flake easily and be cooked through but not dry.
• Top with garnish of your choice and enjoy!

Ingredients:
2 tbs. full-fat Greek yogurt
1 tsp. grated ginger (or powder)
1 tsp. grated garlic (or powder)
1 ½ tsp. chili powder
1 ½ tsp. garam masala
1 ½ tsp. ground cumin
½ tsp. ground turmeric
1 tsp. salt
1 tsp. paprika
2 tbs. vegetable oil
1 lb. boneless, skinless chicken breasts or thighs
2 large bell peppers, any color, chopped into 1-inch pieces
1 red onion, chopped into 1-inch pieces

Method of Preparation:

• In a large bowl, stir together the yogurt, ginger, garlic, chili powder, garam masala, cumin, turmeric, salt and oil.
• Using a fork, stab the chicken pieces so the marinade may penetrate the meat.
• Add the chicken to the bowl and stir until completely coated.
• Toss veggies in the marinade as well. Set aside for 30 minutes or cover and let sit overnight in the fridge.
• Put chicken and veggies on the sheet pan and broil on high for 7-10 minutes.
• Flip and broil for another 7-10 minutes, until the chicken is cooked through and has a nice char.

Serve and enjoy!

Ingredients:
1 cup Greek Yogurt
1 cup cream cheese
5 eggs
1 ripe mango (about 10 ounces)
4 tbs. sugar
1 tsp. vanilla

Method of Preparation:

• Peel and dice the mango into small chunks.
• In a blender, add the mango, Greek yogurt, cream cheese, eggs, sugar and vanilla. Blend well.
• Pour the mixture into a parchment-lined baking dish.
• Bake at 350 for 40 minutes.
• Let cool at room temperature, then refrigerate for at least 4 hours.
• Slice and serve.

Ingredients:
3-4 Persian cucumbers, cut into rounds and then quartered
½ red onion, diced into ¼ inch pieces
2 tbs. any combination of fresh herbs, like parsley, cilantro, basil or dill
1 tsp. dried or fresh mint
2-3 medium tomatoes
¼ cup freshly squeezed lime juice
6 tbs. extra-virgin olive oil
Salt and pepper to taste
Almonds for garnish

Method of Preparation:

• Trim cucumber ends and dice into ¼ inch pieces and place in a large bowl with onion and fresh herbs.
• Remove tomato cores, dice remaining tomatoes into ¼ inch pieces and add to bowl.
• In a small mason jar, add ¼ inch lime juice (about 2 limes), 6 tbs. olive oil, ¾ tsp. salt and ¼ tsp. pepper. (or to taste) Shake well to combine.
• Just before serving, blend in dressing.
• Toss well to combine and adjust to taste.
• Serve with raw or roasted almonds for a nice crunch!

Enjoy!

Ingredients:
1 eggplant
½ roasted red pepper
2 tbs. black olives, sliced or chopped
2 tbs. olive oil
2 garlic cloves
Salt to taste
2 tbs. grated Parmesan or Pecorino Romano cheese
Fresh parsley

Method of Preparation:

• Preheat oven to 400 degrees.
• Cover the eggplant with olive oil and poke a hole in the eggplant with a fork to allow the steam to escape.
• Roast for 30 minutes- then flip and roast 30 minutes more. Remove from the oven and let cool.
• Peel the eggplant and cut off the top.
• Slice the eggplant into thin slices and put it into a long serving dish. Drizzle salt and olive oil onto the slices.
• In a bowl, mix the chopped roasted red pepper, black olives, sun-dried tomatoes, capers, garlic, and olive oil. Toss well.
• Top the eggplant with the mix and add grated Parmesan on top.
• Serve with crackers, pita, or crusty bread.

Enjoy!

Ingredients:
1/3 cup all-purpose flour
3 tbs. cocoa powder
½ tsp. baking powder
¼ cup granulated sugar
¼ cup packed light brown sugar
¼ cup milk
1 tbs. avocado oil
1 ½ tsp. Instant espresso powder
1 tsp. vanilla extract
1 large egg
2 ½ tbs. creamy peanut butter
Chopped peanuts or flaky sea salt for garnish

Method of Preparation:

• Whisk together flour, cocoa, and baking powder in a small bowl until well combined.
  Whisk together granulated sugar, brown sugar, milk, oil, espresso powder, vanilla, egg, and 1 1/2 tablespoons peanut butter in a medium bowl until well combined.
  Whisk flour mixture into sugar mixture until mostly smooth and well combined (some very small lumps are okay).
• Divide batter evenly between 2 (12-ounce) microwavable mugs.
  Evenly divide and dollop the remaining 1 tablespoon of peanut butter in the center of the batter in each mug.
• Microwave cakes, 1 at a time, on HIGH until tops are just set and a wooden pick inserted into center comes out with just some moist crumbs, 50 seconds to 1 minute and 10 seconds. (If cake is still underdone after 50 seconds, microwave on HIGH in 5- to 10-second intervals, as needed [see Note]; it’s normal for cake to rise and then sink slightly once removed from the microwave).
  Wipe sides and rims of mugs clean using a damp paper towel, if desired.
  Let cake stand at room temperature 5 minutes.
• Garnish with peanuts and flaky sea salt.

Ingredients:
2 lbs. fresh whole tomatoes
1 ¼ cups vegetable stock
1 whole bulb of garlic
A handful of fresh basil
Salt and pepper to taste
2 tbs. oil
Basil pesto (for garnish, optional)

Method of Preparation:

• Cut the top off a whole garlic bulb, drizzle liberally with oil and wrap in foil.
• Place the garlic, along with your fresh whole tomatoes, into the air fryer basket.
• Air fry at 350 for 15-20 minutes, or until the garlic is caramelized and gooey, and the tomatoes are blistered and softened.
• Squeeze the roasted garlic from its papery skin into a medium pot and add in the roasted tomatoes.
• Sprinkle over the basil and pour in the vegetable stock, then blend until smooth.
• Season with salt and pepper to taste, and swirl through some pesto.

Ingredients:
1 and a half pounds pork tenderloin
1 cup unsalted shelled pistachios
3 garlic cloves
1 tablespoon fresh rosemary leaves or 1 tsp. dry
2 tbs. olive oil
Pinch of cayenne pepper
Salt and pepper to taste

Method of Preparation:

• Preheat the oven to 375.
• Lightly grease a baking sheet or casserole dish with olive oil.
• In a food processor, add the pistachios, garlic, rosemary, cayenne and salt and pepper. Blend well or do a rough chop, whichever you prefer.
• Pour the mixture on a piece of parchment paper.
• Dry the pork with a paper towel and rub both sides with olive oil.
• Then, dredge the pork in the pistachio mixture to fully coat it on all sides.
• Transfer the pork to a baking sheet and roast in the oven until your thermometer reaches 155 degrees, about 30 minutes.
• Removed from the oven, slice the pork into ½ inch pieces and serve.

Enjoy!

Ingredients:
Baking spray with flour
1 (4.9-ounce) whole-milk vanilla French-style yogurt, plus more for serving
3 large eggs
1 1/3 cups granulated sugar
2/3 cup vegetable oil
1 tsp. orange zest
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
Powdered sugar for dusting
Fresh berries and more yogurt for topping

Method of Preparation:

• Preheat oven to 350°F.
• Lightly coat a 9-inch round cake pan with baking spray; set aside.
• Whisk together yogurt, eggs, granulated sugar, oil, orange zest, and vanilla extract in a large bowl until smooth.
• Add flour, baking powder, and salt; whisk until dry ingredients are just incorporated.
• Pour batter into prepared cake pan, and smooth top.
• Bake in a preheated oven until golden brown and a wooden pick inserted into the center of the cake comes out clean, 35 to 40 minutes.
• Let the cake cool in the pan for 10 minutes.
• Run a knife around the edge of the pan to loosen it; invert the cake onto a wire rack. Let cake cool completely on rack, 1 to 2 hours.
• Dust the cake with powdered sugar.
• Serve slices with fresh berries and additional yogurt.

Enjoy!

Ingredients:
3 tbs. mayonnaise
1 ½ tbs. Dijon mustard
3 hard-boiled eggs
18 rice crackers
1 tsp. smoked paprika, or any favorite garnish

Method of Preparation:

• Mix mayonnaise and mustard.
• Boil eggs and slice evenly crosswise.
• Spread mustard mixture onto rice crackers and top with egg slices.
• Garnish each slice with a dollop of mustard/mayo mixture, and top with paprika and other favorite garnishes, like dill sprigs or flaky sea salt.

Enjoy!

Ingredients:
4 cups shaved Brussels sprouts (2 lbs.)
1 bunch green onions, sliced
¾ cup Pecorino Romano cheese, grated
½ cup walnuts, chopped and toasted
½ cup extra virgin olive oil
¼ cup champagne vinegar
1 tbs. Dijon mustard
2 tbs. honey
2 garlic cloves, chopped
½ tsp. salt
½ tsp. pepper

Method of Preparation:

• Add Dijon mustard, olive oil, champagne vinegar, honey, garlic salt, pepper and grated cheese in a mason jar and shake until smooth. (You can also use a blender if you prefer)
• Finely shave the Brussels sprouts and add them to a large bowl. You can use a food processor by adding the grating attachment.
• Add sliced green onions and toasted walnuts and toss well.

Enjoy!

Ingredients:
Salt
12 ounces spaghetti or bucatini
¼ cup olive oil
4 garlic cloves, finely chopped
1 shallot, finely chopped
1 cup plain hummus
1 lemon
Salt to taste
Tender herbs for garnish

Method of Preparation:

• Bring a large pot of heavily salted water to a boil.
• Add pasta and cook until al dente, reserving 1 cup of the pasta cooking water, then drain pasta and set aside.
• Heat the olive oil in a large skillet over medium and add the garlic, shallot and a pinch of salt.
• Cook, stirring often, until fragrant and slightly softened, about 2 minutes, then add the hummus and ½ cup of the reserved pasta water.
• Stir until the hummus becomes a looser, smoother sauce.
• Stir in lemon juice. Turn heat down to medium-low.
• Add the pasta to the pan, toss very well to coat, season with salt to taste, and toss again, adding more reserved pasta water if needed to create desired consistency.
• Transfer to serving bowls or plates.
• Drizzle with more olive oil, if desired, and top with herbs if desired.
• Serve immediately.

Ingredients:
1 tablespoon olive oil or avocado oil, plus more for cooking burgers
1 medium onion, finely chopped
1 red bell pepper, finely chopped
3 garlic cloves, minced
2 (15 oz) cans black beans, drained, rinsed
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/4 teaspoon salt
¼ teaspoon ground pepper
1 cup old-fashioned oats
1 egg
¼ cup chopped cilantro
6 hamburger buns
Your favorite toppings

Method of Preparation:

• In a large cast iron skillet, heat the oil over medium-high heat.
• Add the onion and red bell pepper. Cook for 4 minutes or until tender, stirring occasionally.
• Add the garlic and cook for 1 more minute. Transfer to a plate and let cool to room temperature. Use a paper towel to blot excess moisture.
• In a large bowl, add black beans and mash until mostly broken up with a few whole beans remaining.
• Stir in the onion, pepper, and garlic.
• Add the egg, breadcrumbs, chipotle chili, chipotle sauce, cumin, chili powder, smoked paprika, salt, pepper, and cilantro. Mix until well combined.
• Divide the bean mixture into 6 even portions and shape into 3/4-inch thick burger patties. Make sure the burger patties are as compact as possible; this will help prevent them from falling apart.
• Preheat the cast-iron skillet over medium heat.
• Add 1 to 2 tablespoons oil to the pan and cook the patties for 6 to 8 minutes per side, or until brown on both sides and the middles are set. If the patties start browning too fast on the outside, turn down the heat a little. Don’t overcrowd the pan, you will have to cook them in batches. I do 3 at a time.
• Remove from heat.
• Place the black bean burgers on buns and top with desired toppings. Serve immediately.

Oven: Place patties on a parchment paper-lined baking sheet and bake at 375°F for 20 minutes, flipping halfway through.

Air Fryer: Air fry at 375 degrees F for 12 minutes, flipping halfway through, or until crispy and cooked through.

Ingredients:
1 pie crust- 9 inch (make your own or pre-made)
1 lemon, washed
1 ½ cups sugar
1 stick of unsalted butter, cut into chunks
4 large eggs
2 tbs. cornstarch
¼ tsp. salt

Method of Preparation:

• Preheat your oven to 350 degrees.
• Place the pie shell on a baking sheet.
• Wash the lemon, slice into thick wheels and remove seeds.
• Toss lemon slices and the peel into the food processor with sugar and butter. Blend well, scraping down the sides of the container as needed, until the lemon is thoroughly pureed.
• Add the eggs, cornstarch and salt and pulse until the batter is smooth.
• Pour into the prepared pie shell.
• Bake for 35-40 minutes or until the filling is set. You can test this by bumping the pan a little. It should jiggle slightly. It should also be very light brown on top.
• Let cool on the rack and serve.

Delicious at room temp or chilled!

Ingredients:
2 tbs. olive or avocado oil
6 corn tortillas
¾ cup cherry tomatoes, halved
Romaine or iceberg lettuce, sliced thin
½ avocado, diced
½ cup black beans rinsed and drained
½ cup corn, canned or frozen and thawed
¼ cup shredded Mexican cheese

Dressing:
½ cup Greek yogurt
1 lime, juice
One bunch of fresh cilantro
1 garlic clove
Salt and pepper to taste

Method of Preparation:

• In a blender or food processor, add the Greek yogurt, lime juice, cilantro, garlic and salt and pepper.
• Blend well and set aside. If it’s too thick, add a bit of water.
• In a big bowl, add the lettuce, diced avocado, black beans, tomatoes, corn, and Mexican cheese.
• Toss well, add dressing and toss again.
• In the oven, bake the tortillas at 350 degrees for about two minutes on each side.
• When they’re nice and crispy, take them out, top them with salad, serve and enjoy!

Ingredients:
1 tsp. Worcestershire sauce
2 tbs. ketchup
1 tbs. soy sauce
2 tbs. brown sugar
1 tbs. olive oil
1 clove garlic, minced
2 tsp. apple cider vinegar
Pinch of salt
2 pork chops, bone in

Method of Preparation:

• Preheat the oven to 350 degrees. Mix together the Worcestershire Sauce, ketchup,
• Soy sauce, brown sugar, garlic, olive oil, salt and apple cider vinegar.
• Slather the pork chops with your marinade and place them on a baking tray.
• Bake for 30 minutes. Remove tray from oven and set the temperature to broil.
• Flip the pork chops, spoon reserved marinade over both sides and finish for 7-10 minutes until the chops are well caramelized.
• Remove from oven and scrape remaining juices over your chops.

Serve and enjoy!

Ingredients:
½ box rigatoni (you can also use penne, ziti, bow ties or your favorite bite-sized pasta)
½ tbs. olive oil
1 tsp. garlic powder
1 tsp. dried oregano
¼ cup grated Parmesan cheese
½ tsp. salt

Method of Preparation

• Spread on a baking sheet and bake in the oven at 375 degrees until pasta is crispy and golden brown.
• Let cool and serve.

Enjoy!

Ingredients:
¼ red onion
¼ bell pepper- any color
¼ cup chopped black olives
2 cups cauliflower rice
1 cup marinara sauce
½ cup shredded mozzarella cheese
¼ cup pepperoni

Method of Preparation:

• Chop your vegetables.
• Heat skillet to medium heat.
• Add cauliflower rice and top with chopped vegetables.
• Spread sauce on top and cover with cheese and top with pepperoni.
• Cover and let cook until the cheese melts and the vegetables steam through and soften- 7-10 minutes.

Enjoy!

Ingredients:
1 Tbs. olive oil
¼ cup shallot, chopped
3 cloves garlic, chopped
2 cups cherry tomatoes, halved
1 ¼ lb. jumbo shrimp, peeled and deveined
1 lemon, for zest and juice
1 tsp Greek oregano

Method of Preparation:

• Heat olive oil in a skillet. Add shallots and garlic and sauté about 2-3 minutes, until fragrant.
• Add cherry tomatoes and cook until they burst, stirring often, about 5 minutes.
• Add olives and ¾ cup water.
• Stir and reduce heat to medium low until sauce thickens- 2 to 3 minutes.
• Nestle shrimp in tomatoes, cover and cook until shrimp are pink- about 3 minutes.
• Stir in lemon zest and lemon juice.
• If you’d like, you can also top the Greek Style Shrimp with feta cheese.
• Serve it up with crusty bread and enjoy!

Ingredients:
12 wonton wrappers
cooking spray
1 container spinach dip (your favorite)
1 8 oz. can artichokes (drained and chopped)
½ cup grated parmesan cheese

Method of Preparation:

• Preheat oven to 350 degrees.
• Arrange the wonton wrappers in a standard 12-cup muffin pan then spray them lightly with cooking spray.
• In a medium bowl, stir together the chopped artichoke hearts, dip and parmesan cheese.
• Divide the mixture evenly among the wonton cups then put in the oven for about 15 minutes until the spinach mixture is warm and the wonton cups are golden brown.
• Serve warm and enjoy!

Ingredients:
1 cup milk, any variety
1/3 cup all-purpose flour
8 large eggs
1 ½ tsp. kosher salt
1 tsp. grated black pepper
1 package frozen chopped spinach
3 scallions, minced
1 cup coarsely grated white cheddar cheese

Method of Preparation:

• Heat oven to 350°F.
• Line the bottom and sides of a 10×15-inch rimmed baking sheet (jellyroll size) with a larger piece of parchment, pressing it into the inner sides and corners.
• In a large bowl, whisk together milk and flour until smooth.
• Add eggs, salt, and many grinds of black pepper and whisk until the eggs are evenly mixed.
• Stir in spinach, breaking up any clumps, then scallions. Pour into prepared pan.
• Bake the omelet, rotating it once just so that it bakes in an even layer, until the edges and most of the center are set- about 10 to 12 minutes.
• Sprinkle the top with cheese and return to the oven for another 2 to 3 minutes.
• Remove from the oven and slide the omelet and its parchment onto a large cooling rack.
• Grab a clean kitchen towel to use to protect your hands from the heat as you roll. Begin rolling the omelet from a shorter end, lifting the parchment to help roll the omelet tightly. It helps to lift the parchment over the roll with one hand, using the edge of a spatula to keep tucking the log under as you roll.
• Roll the omelet onto a serving plate.
• Garnish the serving plate with greens, tomatoes, and chives, if using.
• Serve the omelet in 1-inch slices.

Enjoy!

Ingredients:
1 head Iceberg lettuce
1 cup Salami sliced thin
1 19 oz. can chickpeas, drained and rinsed
1 cup mozzarella cheese, shredded
1 cup red onion, sliced thin

Dressing:
1/3 cup extra virgin olive oil
¼ cup red wine vinegar
2 tsp. Dijon mustard
½ tsp. each salt and pepper
½ cup tomatoes, chopped
½ cup black olives, sliced
½ cup Parmesan cheese

Method of Preparation:

• Chop your head of iceberg lettuce, then thinly slice the salami and red onion and put the ingredients in a bowl.
• Rinse and drain the can of chickpeas and add them to the bowl along with 1 cup of shredded mozzarella cheese.
• To make the dressing, use a mason jar if you can.
• Add extra virgin olive oil, red wine vinegar, Dijon mustard, salt and pepper and ¼ cup of the parmesan cheese.
• Seal the jar and shake well.
• Dress your salad, toss it up and serve with extra Parmesan and black pepper over the top.