Breakfast Pizza

Ingredients:

pizza dough
pesto
parmesan cheese
proscuitto
1 egg

Directions:

1. Preheat the oven to 450 degrees.

2. Roll out the dough and spread with pesto. Top with parmesan cheese, proscuitto, and spices.

3. When the oven is ready, crack an egg on the pizza and cook for about 10 minutes. Enjoy!

Decadent Chocolate Tart

Ingredients:

Chocolate Pastry Dough:

1 1/8 cups all purpose flour
1/8 cup sugar
2 tbsp unsweetened Dutch-process cocoa powder
1/4 tsp salt
6 tbsp cold unsalted butter, cut into pieces
1 egg yolk, lightly beaten
1/2 tsp vanilla extract
3 tbsp ice water

Chocolate Filling:

8 oz dark chocolate, cut into pieces
6 tbsp butter, cut into pieces
2 eggs, lightly beaten
1/3 cup heavy cream
1/4 cup sugar
1 tsp vanilla extract

Directions:

1. To make the pastry dough: pulse the flour, sugar, cocoa and salt in a food processor until combined. Add the butter and pulse until mixture resembles coarse meal, about 10 seconds. Add the yolk, vanilla and water and process until mixture begins to hold together. If the dough is dry, add more water.

2. Shape the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.

3. Then, roll out the dough and line a tart pan, making sure you press it well into the pan. Prick the dough with a fork and bake in a preheated oven at 340 degrees for about 17-20 minutes. Let it cool.

4. To make the filling: melt the chocolate and butter in a pan over low heat, stirring until smooth. Then remove from the heat and let it cool for 5 minutes.

5. Whisk together the eggs, cream, sugar, and vanilla in a bowl. Whisk the chocolate mixture into the egg mixture until combined.

6. Pour the filling into the cooled crust. Bake until the filling 1 inch from the crust is fully set and slightly puffed and the center is a bit wobbly. This should take about 25 minutes. The center will continue to set as it cools.

7. Top with powdered sugar or serve alongside ice cream and strawberries.

Lentil, Parsnip & Kale Soup

Ingredients:

1 lb brown lentils
6-7 cups chicken stock
3 parsnips, peeled and diced
1 onion, chopped
3 ribs of celery, chopped
1 cup kale, chopped
extra virgin olive oil
herbs and spices

Directions:

1. In a large soup pot, saute the onion and celery in olive oil for about 5 minutes on medium heat. Add the chopped parsnips and keep cooking together for another 5-8 minutes.

2. Add the lentils, kale, chicken stock to the pot. Increase the heat to medium-high. Add preferred herbs and spices such as bay leaves, cumin, chili powder, thyme, salt and pepper.

3. Cook for about 1 hour, adding extra chicken stock if necessary. Season again if necessary. Enjoy!

Potato Gnocchi

Ingredients:

4 Russet  potatoes, baked and peeled
3 whole eggs, beaten
1/2 cup Parmesan cheese, finely grated
3/4 cup flour
1 tbsp salt


Directions:

1. In a 350 degree oven, bake the potatoes until soft, about 45 minutes. Make sure to poke holes in the potatoes prior to cooking.

2. Peel the potatoes and using a ricer, pass the potatoes through the ricer and into a large bowl.

3. Add the flour, egg, cheese and salt to the potato and mix by hand until everything is incorporated. Don't overmix the dough.

4. Prepare the work area with extra flour. Separate the dough into chunks and roll out the chunks into thin rolls. Make sure to do this very gently.

5. Cut the dough into tiny pieces, about 1 inch in length. Pass the small pieces over a fork or gnocchi board. Place on a baking dish that is lightly dusted with flour.

6. At this point you can cook the gnocchi right away or put in the freezer for a few minutes.

7. Then, in a pot of boiling salted water, cook the gnocchi for about 1-2 minutes until they float to the top. You don't want to crowd the pot because it will lower the temperature of the water, so you can cook the gnocchi in batches if necessary.

8. Serve immediately with your favorite sauce!

Kimchi Fried Rice

Ingredients:

2 boneless skinless chicken breasts, cut into strips
1 onion, diced
1 cup baby spinach leaves
3 stalks celery, diced
3 green onions, chopped
1 1/2 cups kimchi, roughly chopped
2 cups precooked rice, preferably day old
2 cloves garlic, minced
eggs
soy sauce
olive oil

Directions:

1. In a large pan or wok, saute the onion in olive oil on medium heat until soft. Then, add the chicken breast and cook together. Once the chicken is basically cooked through, add the chopped kimchi and garlic.

2. Once the kimchi heats up for a few minutes, turn up the heat to high and add the precooked rice. You want high heat so that the rice gets a hot and crunchy. Add soy sauce to the rice and mix thoroughly.

3. Add the spinach, celery, and green onions and cook together until all of the spinach has wilted, about 10 minutes.

4. Adjust the seasoning and top with a fried egg for serving. Enjoy!

Vichyssoise

Ingredients:

4 tbsp butter
4 cups leek whites, diced
2 1/2 lb Yukon Gold potatoes, peeled and diced
4 cups chicken stock
1 cup heavy cream
2 tbsp chives
1 sprig fresh thyme
3-4 parsley stems
salt and pepper

Directions:

1. In a large pot, melt the better over medium high heat. When the butter stops foaming, add the leeks and sweat until very soft, but not brown.

2. Add the potatoes, stir and pour in all of the chicken stock.

3. Wrap all of the herbs in a cheesecloth and add to the pot. Season with salt and pepper.

4. Bring the soup to a boil, then reduce to a simmer until the potatoes are well cooked, about 30 minutes. Remove from the heat and remove the herbs.

5. Blend the soup using an immersion blender until it is creamy. Gently whisk in the heavy cream. Adjust the seasoning and garnish with the chives. Typically served cold.

Shrimp and Chicken Gumbo

Ingredients:

1/2 cup vegetable oil
1/2 cup flour
1 large onion, diced
1 green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
8 cups chicken stock
1/2 lb boneless, skinless chicken thighs, cut into pieces
1 lb shrimp, peeled and deveined
2 tsp Creole seasoning
1 tsp gumbo file
salt and pepper to taste

Directions:

1. Heat the oil over medium high heat in a heavy bottomed pot. Add the flour. Cook the flour and oil, whisking constantly, until dark brown, about 15-20 minutes.

2. Lower the heat and add the onion, pepper and celery. Stir and cook until everything becomes tender, about 5 minutes. Then, add the garlic and cook another 2 minutes.

3. Add the stock to the pot 1 cup at a time, stirring well after each addition. Season with the Creole seasoning, file, salt and pepper.

4. Bring to a boil and then lower to a simmer. Add the chicken. When the chicken is nearly cooked, add the shrimp. Take the gumbo off the heat and adjust the seasoning if necessary. Serve alongside steamed rice.

Fennel and Corn Chowder

Ingredients:

6 slices bacon, diced
1 onion, chopped
1 fennel bulb, cored and diced
4 garlic cloves, minced
1/4 cup flour
4 cups chicken stock
4 large potatoes, peeled and diced
2 cups frozen corn, cooked
1 cup heavy cream
salt and pepper to taste
cayenne pepper
extra virgin olive oil

Directions:

1. In a large skillet, cook the corn over medium-high heat, about 5 minutes.

2. In a large soup pot, cook the bacon until it has become crisp. Add the onion and fennel and cook until tender, about 12-14 minutes.

3. Add the garlic and cook for another few minutes. Add the flour and stir constantly.

4. Slowly add the chicken stock, whisking to remove any lumps. At this point, add the potatoes to the soup and cook until tender.

5. Add the corn and the cream to the pot and bring to a boil.

6. Reduce the heat and season with salt, pepper and cayenne to taste.

Mexican Corn Dip

Ingredients:

3 1/2 cups frozen corn kernels
1 onion, chopped
1 red pepper, diced
1/4 cup green onions, chopped
1 cup spinach leaves
2 cloves garlic, minced
1/2 cup mayonnaise
3/4 cup Mexican cheese
chili powder
cumin
salt and pepper
tortilla chips, for dipping

Directions:

1. Preheat the oven to 350 degrees. Prepare a baking dish.

2. In a large pan, saute the onions until soft, about 10 minutes. Add the red pepper, spinach and green onions. Season with all of the spices to taste. Make sure all of the vegetables are fully cooked.

3. In a separate pan, cook the frozen corn until fully cooked and browning.

3. In a bowl, mix the cooked vegetables with the mayonnaise and about 75% of the cheese.

4. Put everything into the baking dish and top with the remaining cheese. Bake for about 15-18 minutes and serve alongside tortilla chips.

Sausage Strata

Ingredients:

4 tbsp unsalted butter
1 small onion, finely chopped
2 packages of breakfast sausage
half a loaf of French bread, cut into cubes
2 cups extra-sharp cheddar cheese, grated
2 tbsp parsley, finely chopped
2 tbsp sage, finely chopped
10 large eggs
2 1/2 cups light cream
1/2 tsp dry mustard
dash of Worcestershire sauce
salt and pepper

Directions:

1. Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray.

2. In a large skillet, heat the butter and saute the onions until soft and golden. Add the sausage and cook  until browned. Drain off the excess liquid in a strainer and transfer to a large bowl.

3. Add the bread cubes, cheese, parsley, and sage and transfer to the prepared pan, spreading the mixture easily.

4. In another bowl, beat the eggs and cream with the salt, pepper, dry mustard and Worcestershire sauce. Mix well. Pour the mixture over the bread and sausage mixture. Cover the casserole with foil.

5. Place the strata in a hot water bath with boiling water. Bake covered for 50 minutes, remove the foil, increase the heat to 400 degrees and bake an additional 15 minutes, until golden brown.

6. Remove from the hot water bath and let sit for 20 minutes before serving.

Cheese Souffle

Ingredients:

2 tbsp butter, softened
4 tbsp finely grated parmesan cheese
3 tbsp unsalted butter
3 tbsp flour
1 cup milk, scalded
3 egg yolks
1/2 cup Gruyere cheese, grated
4 egg whites
pinch of nutmeg
pinch of cayenne pepper
salt and ground white pepper

Directions:

1. Preheat the oven to 350 degrees. Butter a 4 cup souffle dish. Add the grated parmesan cheese to the dish and cover all of the butter.

2. To make the bechamel, heat milk in a saucepan. In another saucepan, make a roux by first melting the butter over medium high heat. Add the flour, mixing well with a whisk. Cook the roux for about 2 minutes while whisking.

3. Add the hot milk in two additions, whisking after each addition. White stirring, bring to a brief boil, then reduce to a simmer and cook until thickened. Turn off the heat and season with salt, white pepper, cayenne pepper and nutmeg.

4. To the bechamel, add the egg yolks, one at a time, and mix well after each addition. Stir in the grated Gruyere cheese.

5. Using a mixer, beat the egg whites until stiff and glossy. Stir in one quarter of the egg whites into the bechamel mixture with a wooden spoon. With a rubber spatula, fold in the remaining egg whites and gently spoon the souffle mixture into the souffle dish. Fill the dish but leave 1/2 inch at the top.

6. Bake on the bottom rack until a skewer comes out clean, about 30 minutes.

Apple Cider Chicken with Caramelized Shallots

Ingredients:

4 boneless skinless chicken breasts
5 shallots, peeled and diced
2 cups apple cider
2 tbsp apple cider vinegar
2 cups chicken stock
1/8 tsp fennel seed
1/8 tsp red pepper flakes
salt and pepper to taste
olive oil


Directions:

1. In a medium sized pot, saute the shallots with the olive oil until browned and caramelized, about 20 minutes. Season with salt and pepper. Add fennel seed and red pepper flakes.

2. Add the apple cider to the shallots and bring it to a boil. Allow the apple cider to reduce to half on medium heat, about 20-25 minutes. Stir every so often.

3. Add the stock and vinegar, bring to a boil, and then cook the sauce on medium heat for about 20 minutes.

4. Preheat the oven to 375 degrees. Season the chicken breast with salt and pepper. In a pan, sear the chicken breast until nicely browned on both sides, about 5 minutes per side.

5. Place the chicken breast on a baking dish in the oven for about 15 minutes to finish cooking.

6. Serve the chicken breast with the apple cider sauce on top. Enjoy!

Potato and Parsnip Puree

Ingredients:

4 parsnips, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
3 tbsp butter
1/2 cup cream
salt and pepper to taste

Directions:

1. Bring a pot of salted water to a boil. Add the parsnips and potatoes. Cook until soft, about 20 minutes.

2. Drain the potatoes and save about 1/2 cup of the cooking liquid.

3. Put the potatoes and liquid back into the pot. Add the cream and butter. Using an immersion blender, blend the potatoes until they are creamy.

4. Season with salt and pepper. Add more liquid if necessary. Enjoy!

Baked Turkey Breast

Ingredients:

1 turkey breast, about 3-4 pounds
2 tbsp olive oil
2 tbsp honey
2 tbsp lemon juice
2-3 cloves garlic, minced
1 tbsp mustard
salt and pepper to taste

Directions:

1. First, season the turkey breast with salt and pepper. Then, add all of the other ingredients to the turkey and marinade it in the refrigerator overnight.

2. Preheat the oven to 350 degrees. Place a large pan full of water in the oven on the bottom rack. Bake the turkey uncovered in the oven for 45 minutes.

3. Then, broil the turkey for 2-3 minutes until nicely browned.

4. Slice the turkey into thin slices and enjoy!

Safta's Schnitzel

Ingredients:

1 pound boneless, skinless chicken breast
2 cups bread crumbs
1 egg
1/2 tsp cumin
1/2 tsp paprika
salt and pepper
lemon juice
canola oil

Directions:

1. Prepare the chicken breast by slicing it in half or pounding it to make it thin. Then, mix the chicken breast with the egg, lemon juice and a little bit of cumin and paprika and let sit in the refrigerator.

2. On a plate, mix the bread crumbs with the cumin, paprika, salt and pepper.

3. In a large pan, heat a thin layer of canola oil that covers the entire pan.

4. Once the oil is hot enough, dip the prepared chicken breasts in the bread crumbs and then in the oil. Cook for about 5 minutes.

5. When one side is nicely browned, flip the chicken and cook for another 5 minutes. The chicken will be done when you pierce it and no liquid is released.

6. Fry all of the chicken and serve alongside rice or Israeli cous cous. Enjoy!

Beef with Mushrooms over Polenta

Ingredients:

1 pound beef stew meat, cut into large pieces
4 shallots, diced
1 package button mushrooms
1 cup red wine
5 cups chicken broth
1 cup carrots, diced
1 cup polenta
2 tbsp butter
1/3 cup parmesan cheese
olive oil
salt and pepper to taste

Directions:

1. In a large pot, sear the beef on high heat on both sides. Set aside in a bowl.

2. In the same pot, saute the shallots and mushrooms together with some olive oil. Cook for about 5 minutes. Then, add the red wine and 1 cup chicken broth. Let the mixture reach a boil.

3. Add the beef to the pot and lower the heat. Let everything simmer together for about 2 hours. Season with salt and pepper.

4. In a small pot, bring 4 cups of chicken broth to a boil. Slowly add the polenta, stirring constantly to prevent lumps and lower the heat.

5. The polenta should cook very quickly and once it reaches the right consistency, turn off the heat. Stir in the butter and parmesan cheese and season to your liking.

6. Serve the beef stew on top of the polenta. Enjoy!

Buttermilk Biscuits

Ingredients:

1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp table salt
2 tbsp butter, chilled and cut into pieces
1/2 cup buttermilk

Directions:

1. Preheat oven to 450 degrees.

2. In a large bowl, add the flour, salt, baking powder and baking soda. Mix thoroughly.

3. Add the pieces of butter to the bowl. Using a pastry cutter, mix the butter with the flour until it resembles coarse meal. Then, add the buttermilk.

4. Stir in the buttermilk until moist and knead the dough a few times. If the dough is too moist then add more flour as you are kneading.

5. Roll the dough to 1/2 thickness and cut with a 2 inch biscuit cutter. Place the biscuits on an ungreased baking sheet and brush with egg wash.

6. Bake for about 10-12 minutes or until nice and golden.

Butternut Squash and Bacon Risotto

Ingredients:

6 cups chicken broth
1 1/2 cups Arborio rice
1 cup dry white wine
4 slices of bacon, diced
1 butternut squash, peeled and diced
4 shallots, diced
1/3 cup parmesan cheese, grated
olive oil
salt and pepper to taste

Directions:

1. Prepare the butternut squash and bake in a 425 degree oven for 45-50 minutes. Set aside.

2. Warm the chicken broth in a pot over medium/low heat. Keep on the heat throughout the entire  cooking process.

3. In a large pot, saute the shallots and bacon together until the bacon has browned. Add the rice to the pot, stirring to coat the rice with oil.

4. When the rice starts to turn pale, add the wine and stir constantly until the wine is fully absorbed.

5. Add a ladle-full of the broth to the rice and stir until the broth is absorbed. Continue adding a ladle-full of broth to the rice and stirring all the time until the liquid is absorbed. Continue this process on medium heat until the rice becomes creamy, about 25-30 minutes.

5. Remove the rice from the heat and stir in the parmesan cheese and butternut squash. Season with salt and pepper if necessary. Enjoy!

Cinnamon and Orange Poached Pears

Ingredients:

4 pears, peeled
3 cups of water
1 cinnamon stick
1 orange
1 tbsp vanilla extract
1/4 cup brown sugar

Directions:

1. Peel the pears and set aside.

2. Peel off a few pieces of the skin of the orange. In a pot, add the orange peel to the water. Heat on medium heat until it starts to simmer.

3. Add the pears, cinnamon, sugar, vanilla and 2 tbsp of orange juice. Cook for about 15 minutes or until the pears have become soft.

4. Once the pears are soft, take them out of the pot. Remove everything else from the pot so that just liquid remains.

5. On very high heat, reduce the liquid until it has become thicker. Taste and adjust accordingly.

6. Once the sauce is ready, pour some sauce on top of the pears and serve alongside vanilla ice cream.

Shrimp with Yellow Curry

Ingredients:

1 medium onion, sliced
1 clove of garlic, minced
1 tbsp fresh ginger, minced
2 tbsp yellow curry paste
1 can unsweetened coconut milk
2 cups cherry tomatoes, sliced
1 tsp sugar
1 1/2 lbs large shrimp
1/4 cup cilantro, chopped
salt and pepper to taste
peanut oil

Directions:

1. In a saucepan, saute the onion, garlic, and ginger over medium-high heat until soft, about 5 minutes.

2. Add the curry paste and cook until fragrant. Add the coconut milk, sugar, tomatoes to the mixture. Season with salt and pepper. Bring to a boil and then let simmer until slightly thickened, about 15 minutes.

3. In a large skillet, heat oil until almost smoking. Add the shrimp in a single layer and cook on high heat until lightly browned on both sides. Add the coconut curry sauce to the shrimp and cook together for a few minutes.

4. Stir in the chopped cilantro and serve over rice.

Blueberry Bread Pudding

Ingredients:

5 cups day old French bread, cut into 1 inch squares
3 cups milk
2 eggs, lightly beaten
1 tbsp vanilla
1/2 cup sugar
1/2 cup raisins, soaked overnight in 1/4 cup Bourbon
1 cup fruit (Ex. blueberries, apples, peaches..)
1/4 tsp cinnamon
2 tbsp unsalted butter

Directions:

1. Preheat the oven to 375 degrees.

2. Soak the bread in the milk until it has absorbed most of the liquid.

3. Beat the eggs, vanilla, sugar and cinnamon in a bowl. Add the egg mixture, raisins and fruit to the bread.

4. Coat the bottom and sides of the baking dish with the butter. Pour the entire mixture into the baking dish.

5. Bake for 40-45 minutes, until it is set and lightly browned on top. Enjoy!

Sweet and Spicy Chicken Wings

Ingredients:

2 pounds chicken wings
1/2 cup soy vey teriyaki sauce
1/4 cup apple cider vinegar
2 tbsp honey
salt and pepper to taste

Directions:

1. Preheat the oven to 425 degrees.

2. Prepare marinade by combining all of the liquid ingredients and toss the chicken wings in the marinade.

3. Place the wings on a baking sheet and bake in the oven for 25 minutes. Flip the wings over and coat with the marinade.

4. Bake for another 30 minutes. Once the chicken wings are fully cooked, coat again with the marinade.

5. If you want, you can put the wings on an outdoor grill for a few minutes, or serve as they are.

Grilled Vegetable Kebabs

Ingredients:

2 zucchini

1 red pepper

1 yellow pepper

2 red onions

1 package shiitake mushrooms

1 pineapple

olive oil

teriyaki sauce

salt and pepper to taste

Directions:

1. Preheat the grill. Then, prepare the vegetables by washing and cutting them into small pieces. 

2. Arrange the vegetables on the skewers in any order you like.

3. Create the marinade with the rest of the ingredients, and keep near the grill. 

4. Cook the skewers on the grill for about 15-20 minutes on medium-low heat, turning the skewers often to prevent charring. Periodically, coat the skewers with the marinade. 

5. When the vegetables seem soft and cooked, take the skewers off the grill and keep warm in the oven until ready to eat!

Pesto Crusted Salmon

Ingredients:

4 pieces of fresh salmon
pesto
parmesan cheese, grated

Directions:

1. Place the salmon on a baking dish. Cover with pesto and grated parmesan cheese.

2. Broil in the oven on high heat for about 8-10 minutes. Enjoy!

Mushroom Risotto

Ingredients:

6 cups chicken broth
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 cup portobello mushrooms, sliced
1 cup crimini mushrooms, sliced
1 cup shitake mushrooms, sliced
1 cup button mushrooms, sliced
4 shallots, diced
1/3 cup parmesan cheese, grated
olive oil
salt and pepper to taste

Directions:

1. Prepare the mushrooms. Saute the mushrooms all together in a pan with olive oil and season with salt and pepper. Cook for about 5 minutes on medium heat until the mushrooms are soft. Set aside in a bowl.

2. Warm the chicken broth in a saucepan over medium/low heat. Keep on the heat throughout the entire  cooking process.

3. In a large pot, saute the shallots with olive oil on medium heat until they become clear. Add the rice to the shallots, stirring to coat the rice with oil. When the rice starts to turn pale, add the wine and stir constantly until the wine is fully absorbed.

4. Add a ladle-full of the broth to the rice and stir until the broth is absorbed. Continue adding a ladle-full of broth to the rice and stirring all the time until the liquid is absorbed. Continue this process on medium heat until the rice becomes creamy, about 25 minutes.

5. Remove the rice from the heat and stir in the parmesan cheese and mushrooms. Season with salt and pepper if necessary. Enjoy!

Fig and Prosciutto Pizza

Ingredients:

Homemade or store bought pizza dough
fig jam
3 figs, sliced
prosciutto
mozzarella cheese
parmesan cheese

Directions:

1. Preheat the oven to 475 degrees.

2. Roll the dough onto a pizza pan. Spread a light layer of fig jam onto the dough. Layer with slices of proscuitto, mozzarella and parmesan cheeses. Top with a few slices of fresh figs.

3. Bake in the oven for about 10-12 minutes or until the pizza is golden brown. Enjoy!

Homemade Fig Jam

Ingredients:

1 lb fresh figs, washed and stemmed
1/2 cup white sugar
1 tsp cinnamon
1 lemon, juiced and zested

Optional additions include 1 tbsp brandy or honey

Directions:

1. Gently wash and stem all of the figs. Chop into quarters.

2. Put all of the ingredients into a pot and stir together. Cook on medium heat for about 15-20 minutes.

5. Reduce heat to low and simmer for another 25-30 minutes. Taste and adjust accordingly.

5. Using an immersion blender, blend the jam while its still warm in the pot until it is creamy.

6. Spoon the jam into a properly sterilized jar and seal tightly. Enjoy!

Black Bean and Corn Salad

Ingredients:

1 can black beans, drained and rinsed
1 cup frozen corn, thawed
3 scallions, sliced
3 plum tomatoes, seeded and diced
1/2 bunch cilantro, washed and minced
2 garlic cloves, minced
1 avocado, diced
olive oil
lemon juice
salt and pepper to taste

Directions:

1. Mix all of the ingredients together in a bowl. Enjoy!

Quinoa Cakes

Ingredients:

1 tbsp olive oil
1 cup quinoa, cooked and cooled
1/4 cup onion, chopped
1 zucchini, shredded
1 clove garlic, minced
1 egg
6 tbsp flour
salt and pepper

Directions:

1. Cook the quinoa according to the instructions, fluff with a fork, and set aside to cool.

2. Saute the onion with the garlic and season with salt and pepper.

3. Mix all of the ingredients together in a bowl. Make sure the consistency is good enough to form into patties. If not, adjust accordingly by adding flour or liquid as necessary.

4. Heat oil on a non-stick pan. Sear the patties on both sides until golden brown. Serve alongside garlic aioli for dipping.

Maple Roasted Brussels Sprouts

Ingredients:

2 lbs brussels sprouts, trimmed and halved
2 tbsp extra virgin olive oil
2 tbsp maple syrup
salt and pepper to taste

Directions:

1. Pre-heat the oven to 400 degrees.

2. In a bowl, toss the brussels sprouts with olive oil and maple syrup. Season with salt and pepper.

3. Bake in the oven for about 30 minutes or until the brussels sprouts are tender and browned.

Baked Kale Chips

Ingredients:

1 bunch of kale, washed and cut
extra virgin olive oil
salt and pepper

Directions:

1. Preheat the oven to 350 degrees.

2. Place kale on a baking sheet and drizzle with olive oil, salt and pepper.

3. Bake for about 25 minutes or until browned and crispy.

BBQ Chicken Pizza

Ingredients:

2 chicken breasts

1 bag pre-made pizza dough

1 red onion, sliced

1 bag cheddar cheese

1 bag mozzarella cheese

chopped cilantro

BBQ sauce

Directions:

1. Bake the chicken breasts in the oven until cooked through. Then, chop the chicken into small pieces and set aside.

2. Roll out the dough and place on a large baking sheet. 

3. Spread out the BBQ sauce on the pizza dough. 

4. Sprinkle whatever amounts of chicken, sliced red onion and cheese as you would like.

5. Bake in the oven for about 20 minutes at 400 degrees or until fully cooked and cheese is starting to brown.

6. Top with chopped cilantro. Enjoy!

Seared Shrimp with Ginger Teriyaki Stir Fry

Ingredients:

1 pound of shrimp, peeled and deveined
1 onion, sliced
2 cloves of garlic, minced
2 cups broccoli florets
1 handful of snow peas
1 tbsp minced ginger
chopped cilantro
sweet chili sauce
teriyaki sauce
soy sauce
extra virgin olive oil

Directions:

1. In a large pan, saute onions with oil until soft on medium heat, about 8 minutes.

2. Add the snow peas and broccoli and increase the heat to brown the vegetables slightly. Make sure not to burn them, so if it's too hot, reduce to medium.

3. Add the garlic to the vegetables.

4. Once the vegetables are fully cooked, add all 3 sauces. Add however much you'd like to the vegetables, depending on if you want to just flavor the vegetables or create a sauce.

5. In a separate pan, cook the shrimp on very high heat. You want to quickly sear them until they are cooked through. Towards the end of cooking, add the minced ginger.

6. Add the cooked shrimp to the vegetables and sauce until everything is incorporated.

7. Serve on top of brown rice or soba noodles. Top with chopped cilantro. Enjoy!

Pasta with Bacon and Mushrooms

Ingredients:

1/2 package spaghetti, regular or whole wheat
4 slices applewood smoked bacon, cut into pieces
3 cloves garlic, minced
1 package crimini mushrooms, washed and sliced
1 cup chicken broth
1 cup white wine
1/2 cup heavy cream
3 green onions, chopped
salt and pepper to taste
1/4 cup parmesan cheese

Directions:

1. In a pot, cook the pasta according to the instructions.

2. In a large pan, cook the bacon until it is brown and crispy. Set aside on a plate.

3. Add the mushrooms to the pan and cook on high heat to brown the mushrooms quickly. After a few minutes, add the minced garlic and cook together for 1-2 minutes.

4. Then add the chicken broth and wine and continue to cook on high heat until the liquid has reduced by half.

5. Add the cream into the pan, as well as the bacon. Cook on medium to low heat for a few minutes. Season to taste with salt and pepper.

6. Once everything has blended together, add the green onions and half of the parmesan cheese.

7. Serve the mushroom sauce on top of the pasta and top with the remaining parmesan cheese.

Curried Butternut Squash and Parsnip Soup

Ingredients:

1 butternut squash, peeled and diced
2 onions, sliced
4 parsnips, peeled and diced
1 tsp curry powder
6 cups chicken broth
extra virgin olive oil
salt and pepper to taste

Directions:

1. Prepare the butternut squash and parsnips and set aside.

2. In a large pot, saute the onions with the olive oil. Season with curry powder, salt and pepper.

3. Add the butternut squash and parsnips. Saute for a few minutes.

4. Add the chicken broth and let cook for about 20 minutes or until everything is soft.

5. Using an immersion blender, puree the soup until creamy. Let sit under low heat for another 20 minutes.

6. Season to taste and enjoy!

Strawberries and Cream

Ingredients:

1 lb strawberries
1 container heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Directions:

1. Wash and slice all of the strawberries. Set aside.

2. With an electric mixer, whip the heavy cream until it is thick, about 5 minutes. Add powdered sugar and vanilla and whip for another 20 seconds. Taste and add sugar according to taste.

3. Serve the strawberries alongside the whipped cream.

Mediterranean Pizza

Ingredients:

Pre-made Pizza dough
1/2 cup pizza sauce
1/2 cup mozzarella cheese
1/2 cup cheddar cheese
1/2 eggplant, sliced and baked
1 red pepper, sliced and sauteed
1 jar artichoke hearts, chopped
5 basil leaves, chopped
2 tomatoes, sliced

Directions:

1. Roll out the pizza dough onto a baking pan.

2. Cover the dough with a thin layer of pizza sauce

3. Add tomatoes, eggplant, red peppers, artichoke hearts,

4. Cover with mozzarella and cheddar cheese.

5. Top with chopped basil and cook in a 425 degree oven for about 14 minutes.

Prosciutto and Basil Pizza

Ingredients:

Pizza dough
1/2 cup pizza sauce
1 cup mozzarella cheese
5 slices prosciutto, chopped
5 basil leaves, chopped
1/4 cup sun dried tomatoes, chopped

Directions:

1. Roll out the pizza dough onto a baking pan.

2. Cover the dough with a thin layer of pizza sauce

3. Add the prosciutto and sun dried tomatoes.

4. Cover with mozzarella cheese.

5. Top with chopped basil and cook in a 425 degree oven for about 14 minutes.

Creamed Spinach

Ingredients:

1 bag spinach, chopped
2 small onions, diced
1/4 cup cream
1/2 cup parmesan cheese
salt and pepper to taste
olive oil

Directions:

1. Saute the onions in a saucepan until soft. Season with salt and pepper.

2. Add the chopped spinach and cook for about 5-7 minutes.

3. Add the cream and parmesan cheese and cook for a few more minutes.

Ema's Quinoa Salad

Ingredients:

1 cup quinoa
1 bunch parsley, finely chopped
1/2 red onion, diced
1/2 cup dried cranberries, chopped
1/2 red pepper, chopped
1 small cucumber, chopped
1/2 cup feta cheese, crumbled
olive oil
lemon juice
salt and pepper to taste


Directions:

1. Cook the quinoa in a small pot. Set aside to cool.

2. Chop all of the ingredients separately.

3. Mix everything together and enjoy!

Mia's Birthday Cookie Cake

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups plus 2 tbsp all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp pure vanilla extract
1 1/2 cups bittersweet chocolate chips

Directions:

1. Preheat oven to 375°F. Line a 14-inch, round pizza pan with parchment paper. Grease the parchment paper with cooking spray; set aside.


2. In a large bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition.

3. In a medium bowl, whisk together flour, baking soda, and salt. Add to butter mixture, mixing until incorporated, then add vanilla extract and finish mixing. Fold in dark and white chocolate chips. Spread across the bottom of the prepared pan.

4. Bake until edges are golden and the cookie is set but the center is slightly soft, about 20-25 minutes. Cool on wire rack.