With


Crab Cake

Ingredients

Directions

1 pound lump crab - sustainable
1 jalapeno diced without seeds
1 small red pepper diced without seeds
1/4 cup fennel diced
1 egg - pastured
2 Tbsp Panko Bread Crumbs
3 Tbsp French Mustard Maille
2-3 Tbsp Sriracha your taste
Salt to taste
Pepper to taste
Mix all the ingredients together
Roll into palm size balls (flatten slightly during Pan fry)


Pan fry with olive oil until both sides lightly brown
Place on oven stone and bake for 10 min at 375 or until center is also warm
Generally I don't use sauce but.... If you must have sauce the. Serve with cocktail sauce. 1/2 cup organic ketchup and 3 Tbsp hot horseradish or as much as you like spicy - mix and serve

Popover

Ingredients

Directions

4 large Eggs
1 ½ cup Milk
1 ½ cup Kingarthur Organic Flour
3 TBPS Butter.
PreHeat oven to 350 F or 170 C

Spray popover or muffin pan with coconut oil (olive oil if you don’t have coconut)
Temper milk room temp
In Vitamix or blender
Blend 4 large eggs
Add tempered milk and mix 20 sec on high
All at once add kingarthur organic flour and mix for 10 sec on high
Scrape sides
Mix for 15 sec in high. Should be a bit frothy
Pour in melted butter
Bake on 350 for 30 minutes. If you have convection. You should use that.
Do not open the oven to look. It lets out the heat and these need to bake even.
Serve and add Jam, fresh fruit, coconut cream, chocolate, cooked eggs. Stuff with meat and eggs for savory breakfast. The options are limitless.

Shrimp Tacos

Ingredients

Directions

Shrimp
26-32 Large Green Shrimp peeled and deveined
1/2 Cup Chopped Red Onion
4 Cloves Garlic Minced
2 Tbsp Olive Oil
2 Tbsp Ancho Chili powder
1/2 Cup Dry White Wine
Salt/Pepper

Tacos
1 C Greek Yogurt
2 Tbsp Ancho chili
2 Cups Purple Cabbage sliced thin
Cilantro
Queso Fresco
Corn Tortilla
Sauté in large hot skillet or wok olive oil, Salt/Pepper, onion and garlic for 2 minutes
Turn down to medium heat - add shrimp and ancho chili
Once the shrimp turn pink add the white wine and sauté until liquid evaporates

Taste and see if you would like spicier - if so add some more ancho chili 1/2 Tbsp at a time.
Grill tortillas on open low flame flipping until some brown spots
Mix ancho chili into the Greek Yogurt

To assemble
Spread thin coat of Greek Yogurt on tortilla
Add shrimp 2-3
Cabbage pinch
Queso Fresco 2 pinches
Cilantro 1 pinch or as much as you wish

Serve and Eat

Options
Chives or red onion Chopped
Tomatoes chopped
Jalapenos Chopped
Add to taco and eat as you wish .

Sunday Fresh Chia Seed and Yogurt

Ingredients

Directions

24 ounces of Coconut or Almond yogurt
5 Tbsp chia seeds
Mix and store in refrigerator for 2 hours
Chia seeds will soften and expand

Serve 4 ounces in bottom of cup or bowl

Top with your favorite fruits.
blueberry
blackberry
apple slices
grapes
raspberry
strawberry
pear
Whatever you like!!! Easy and so very yummy!!!

Avocado Chipotle Shrimp Skewers

Ingredients

Directions

1/2 Cup Chopped Red Onion
4 Cloves Garlic Minced
Salt/Pepper
2 Tbsp Olive Oil
2 Tbsp Ancho Chili powder
26-32 Large Green Shrimp peeled and deveined
1/2 Cup Dry White Wine
Sauté in large hot skillet or wok olive oil, Salt/Pepper, onion and garlic for 2 minutes
Turn down to medium heat - add shrimp and ancho chili
Once the shrimp turn pink add the white wine and sauté until liquid evaporates

Taste and see if you would like spicier - if so add some more ancho chili 1/2 Tbsp at a time.
Note this is the same Shrimp recipe I use for Shrimp Tacos. :) Shrimp Skewers
Use
Bamboo Skewers 4" (I use the green ones with the cute tie at the top)
1-2 avocado semi firm

Place piece of Avocado on skewer
Add Shrimp
Repeat for each skewer

Option Add Cilantro to Skewer
Placement with cilantro
Cilantro leaf first
Avocado second
Shrimp third

Serve cold and enjoy .

Mushrooms with blue cheese and Pistachios

Ingredients

Directions

? Lb small XX mushrooms
? Lb Blue Cheese
1 pistachio for each mushroom
Remove mushroom stem
Put one pistachio and some blue cheese in the mushroom

When tray or qty you wish is full. Place in oven

Bake on 350
For 15 minutes or until mushroom is cooked
Set for 5 min. And serve

Cheesy Risotto

Ingredients

Directions

2 Cups Risotto Rice
Arborio is the most common in the US however if you can get Canaroli that is my preference
2 cups grated or shaved #Parmesan Cheese
4 Cups Water (liquid is generally 2x the amount of Rice)
Options Chicken, Mushroom, Vegetable Bouillon (I either make my own or use the brand Organic Better than Bouillon no sale) - just realize that it will put additional flavors in your Rice
Salt and Pepper to taste
Note be careful with the salt until the end because Parmesan is salty and will add its own flavor
2 Tbsp no salt Organic #Pastured Butter
Olive Oil

Options to add. I always use these. I use less garlic if I am only making Parmesan and using water
1 Shallot diced
3 Cloves Garlic minced
Sauté Oil about 2-3 Tbsp with garlic and shallot, salt and pepper until translucent
Add rice continue to sauté about 5 min
Add water or bouillon to rice (I don't cover the rice. I prefer my rice to be Al Dente so I leave the lid off add additional liquid if needed)
Once liquid is bubbling simmer and wait 25 minutes to test for Al Dente. Additional time and liquid may be required. Add 1/4 cup liquid at a time and every 5 minutes (remember you can add but not take away)
Add butter
Once butter is melted add Parmesan one cup at a time and mix - will become creamy and cheesy
Taste and see if you need to add more salt and pepper

Additional options
If you make any of the flavors Mushroom chicken or vegetable. You can do the following

Add chopped Mushrooms of your liking during the sauté of rice process - I love Chanterelles and Crimini Mushrooms. I use Chanterelles when in season and Crimini the other times.
Add sautéed chicken before you add the Parmesan. Sauté the chicken so it is golden so there is some color in the risotto. You may want to also add some green vegetables if you are planning a one dish meal.
Add raw vegetables 5 minutes before the rice is cooked so to not over cook the vegetables and lose valuable nutrients.

Chicken Piccata

Ingredients

Directions

4 Chicken Breast Tenderized
5 Tbsp Olive Oil
6 Tbsp Pastured Butter
1/3 C Lemon Juice
1 Orange zested
1/2 C Chicken Stock
1/4 C Capers
1/3 C Parsley Chopped
Salt/Pepper
Tenderize Chicken
Season Chicken with Salt/Pepper
Pan Sear Chicken with Olive Oil and 4 Tbsp Butter until Brown on each side. (Butter will help with browning)
Remove Chicken and set aside
Add lemon, Orange zest, capers and chicken stock to the pan and reduce 30%
Return chicken and simmer for 5 min
Plate chicken and add last 2 Tbsp to the sauce.
Add sauce to chicken
Garnish with parsley
Serve

Eggplant Parmesan

Ingredients

Directions

Mine is flour and gluten free. Also uses 1/3 the amount of oil in traditional recipes
I also use all organic sustainable ingredients

2 Large Eggplants - Sliced in thing long slices like lasagna noodles
16 oz Tomato Purée
8 oz Parmesan gated
8 oz Buffalo Mozzarella - sliced into thin strips
6 - 8 Sweet Basil Leaves ripped into 4s
Olive oil
Salt and Pepper
Prepare eggplant
Preheat oven to 350
Spray 2 cookie sheets with olive oil
Sprinkle olive oil with salt and pepper
Lay out eggplant slices onto cookie sheets
Spray eggplant with olive oil
Sprinkle with Salt and pepper
Cook eggplant in oven for 10 minutes (checking so it doesn't burn ). It should now be starting to turn brown on the bottom
Turn over and cook for 5ish minutes more
Once cooked and slightly brown
Remove from oven and use immediately (if it cools a lot you have to reheat and baking takes longer)

In 9" cake pan ( if you double recipe can use 9x13 baking sheet )

Spray pan with olive oil
Layer eggplant on bottom of plan then add a light layer of tomato purée
Sprinkle grated Parmesan
Sprinkle salt and pepper (remember can always add later can't take away so be sparing until you know your likes )
Again layer tomato puree, eggplant, Parmesan, salt and pepper until eggplant is finished
Once all eggplant is layered
On top add Buffalo Mozzarella and sprinkle on torn basil leaves

Bake about 20 min or until Buffalo Mozzarella is bubbling and turning light brown

Remove from oven and let stand for 5 minutes and serve

Contrary to American Opinion. Italians do not put garlic and onions in every sauce. They use simple tomato puree and Eggplant Parmesan most certainly - in tradition - does not have any onion or garlic in it.
If you want more spice then can add an Italian mix of herbs from Oregano, Basil, Thyme, Rosemary, Sage = equal parts minced
You can place these in the Parmesan middle and on top. Lightly.
Enjoy and Have Fun!!!

Garlic Crab Stir-Fry

Ingredients

Directions

1 lb #snowcrab legs
2 tsp butter
4 cloves garlic
4 Cups #broccolini
4 Cups #spinach
3 Cups #zucchini
2 Tbsp Olive Oil
1/2 Cup shallots
Sauté crab, butter and garlic
Set aside

Sauté oil and shallots
Once translucent
Add Broccolini and zucchini for 3 minutes
Add spinach and turn often for 2 minutes
Add crab back to the dish for 2 minutes turning often

Remove from heat. Serve.
Serve with siracha or reduced balsamic vinegar

Gluten Free Lasagna

Ingredients

Directions

1 Large Eggplant sliced in 1/4” thick pieces
2 Large Zucchini sliced in 1/4” thick pieces
1 lb Crimini Mushrooms sliced
6 - 8 Handfuls of Baby Spinach
2 lbs Shredded Mozzarella
8 oz Shredded Parmesan
2 tbsp olive oil
1 Jar Organic Sauce of your choice (I use Bertolli basil and garlic)
Fresh basil
Salt/pepper
Spread olive oil bottom of pan prevent sticking
Spread thin layer of sauce
Layer eggplant, zucchini, mushroom Spinach
Layer sauce, salt, pepper, mozzarella, Parmesan
Repeat until end of Ingredients
Top with extra sauce, mozzarella and Parmesan
Garnish with fresh basil

Baked covered for 30-40 min or until bubbling
Remove cover and bake until Cheese is browning.
Remove from oven and let set for 10 minutes
Cut and serve

Options
Or make with meat sauce if you don’t want vegan or vegetarian
To make #Vegan change Cheese to vegan cheese - I prefer #Dayia
Use other vegetables anything that makes you happy
Serve with salad, garlic bread or whatever makes you happy

Mushroom Risotto

Ingredients

Directions

Serves 6-8
2 packages Chanterelle Mushrooms - sliced
2 packages Crimini Mushrooms - sliced
2 large Shallots - diced
2-4 cloves of Garlic (depends on how much you love garlic) - diced or pressed
2 Cups Arborio or Carnaroli rice. Arborio is easier to find but Carnaroli is better.
4 Cups water or Vegetable or Chicken Broth
Depends on if you wish to keep vegetarian or not.
I use organic Better than Bouillon low sodium when
1 Cup parmesan
Salt/Pepper to taste
Sauté Shallots, Garlic until translucent then add Mushrooms and sauté until Mushrooms are cook 1/2-2/3 of the way (you want the mushroom flavor/juice to be added to your liquid choice) - about 10 minutes
Salt/Pepper to taste

Add rice to mushroom mixture and sauté 2-3 minutes - this helps keep the rice from becoming mushy and reduces the chance of overcooking.
Add liquid of your choice - bring to boil and reduce to simmer
Salt/Pepper to taste - remember you'll add parmesan at the end so not too much salt as parmesan is naturally salty

Dish is done when rice is al dente. This is approximately 25 minutes. Start testing at about 20 minutes and every 3-5 minutes after that.
Remove from heat then mix in 1 cup shredded parmesan.
Taste and if you think it needs more salt/pepper then add or let your guests add. I usually let everyone add for themselves as this tends to be a personal choice
Serve and Enjoy

Cook time is 15 minutes active and 25-30 inactive .

Oven Baked Cod with Pesto

Ingredients

Directions

4 Cod flets
2 tsp olive oil
Pinches salt and pepper
Pinch ancho chili (or any spice you wish)
2 Tbsp pesto (I make mine with white quinoa in it to absorb the olive oil)
Place olive oil in the pan
Place cod filets in pan
Salt & pepper
Place chili
Spoon on pesto
Put into oven for 15-20 min depending on thickness of filet
Once flakey
Remove and serve

Serve with any sides you wish.

Oven Baked Shrimp

Ingredients

Directions

1 lb Large Green Shrimp (about 16)
2 tbsp pesto
Salt
Pepper
Optional spice I use Chilipeno from whipstonefarms
Preheat oven to 350
Lay shrimp out on pan
Sprinkle with salt pepper and spice
Bake for 15 minutes or until pink and done

Remove and serve anyway you wish

Option: use salsa instead if pesto

I used basil pesto in the photo

Can put in salad
With fresh veggies
Whatever your stomach begs you for!

Rainbow Quinoa (Recipe 1)

Ingredients

Directions

1 Cup Rainbow Quinoa
2 Cups Liquid (I use JPP Apothecary Bone Broth). If you are #vegan or #vegetarian then use Better than Bouillon Vegetable Broth.
2 Cloves Garlic Minced
1 Shallot Diced
2 TBSP Olive Oil
Sauté oil, garlic, shallot until translucent
Add Quinoa until it pops like Rice Crispies approx 2 -3 minutes
Add Liquid of your choice
Once boiling turn to simmer and cook 20-30 minutes or until liquid is absorbed and Quinoa is al dente
Serve
Options
Add corn and asparagus when ready to serve - fresh not frozen or canned
The heat of the Quinoa will cook the veggies in 2 minutes and maintain all of the nutrition.
Add any vegetable you wish and serve with any protein as well.
Quinoa is full of #fiber, #vitamins and #nutrition! This is on the list of #Pre-Biotic

Rainbow Quinoa (Recipe 2)

Ingredients

Directions

1 large or 2 small Shallots diced
2 cloves of Garlic diced or pressed
2 TBSP olive oil
Salt / Pepper
1 cup rainbow quinoa
2 cups water

Rainbow Quinoa
Mix equal parts of white, red and black quinoa from McClendon Select Farms here in Peoria, AZ
Sauté Shallots, Garlic, Olive Oil until Shallots start to brown

Add quinoa sauté in olive oil, Shallots and garlic until u hear it starts to pop (this keeps the quinoa crispy and prevents overcooking)

Add 2 cups water - once boiling turn to simmer. Done in approx 20-30 min - taste test to ensure al dente

Variations.
Want more flavor and stay Vegetarian or Vegan
Exchange water for vegetable broth

Having with meat and want to maintain paleo then exchange water for chicken broth

You can add diced asparagus at the end. It cooks quick off the quinoa to maintain crispness.
Also can add corn which I do often.
Like more color add diced red/yellow/orange peppers .

Sautéed Romain Heart Salad

Ingredients

Directions

Romain Heart - 1 per person
Shallot diced - 1
Garlic minced (use as much as you like I use 2)
Parmesan shaved
Olive oil
Salt/Pepper
Your favorite organic dressing
I used home made caramelized onion and yogurt dressing but you can find the one I copied it from at Sprouts. In the refrigerator section.
Instructions
In large pan sauté olive oil, Salt, Pepper, Shallots and garlic until a bit crispy
Once ready add in the whole romain heart and braise the outside until lightly brown. No multitasking here. We are looking for 1-2 minutes per side. We want it still firm and not wilting.
Remove from pan and place on plate.
Add dressing of your choice
Add ground pepper to your liking
20 minutes start to on your plate
Options
I've made with Caesar Dressing, balsamic vinaigrette and pineapple vinaigrette
I'm going to try a Salsa Yogurt I made the other day I think that will be yummy
Add dried lavender sprinkles to top
Or
Add nasturtium flowers
Or any other edible flower.
I use the 2 above mostly
Never put non-edible items on the plate

You can grill too but you need to use the shallot sauté as a brush on while you are grilling. Use only very low heat and maybe 20-30 seconds on a side. Turn more often. Continue to brush on Shallot sauté. .

Simple Salad

Ingredients

Directions

2 Large Beef Steak Tomatoes
8 oz of Crumbled Feta Cheese
4-5 leaves of Basil
Salt and Pepper
SliceTomatoes and cut those slices in 1/2
Mix in Crumbled Feta Cheese
Tear Basil leaves and mix into Tomato and Cheese
Season with Salt and Pepper

TahDah Done

Options:
Add Garlic
Make into a Sandwich. I like to use Garlic Naan Bread -Add 1/4-1/2 avocado - smash and spread on 1/2 or all of Naan then add Salad to the top. Fold in 1/2 and eat like a taco or gyros

Salad 10 min from start to eating
Optional Sandwich 15 min start to eating

Stuffed Chicken Breast

Ingredients

Directions

4 chicken breasts (tenderized - I beat with a rolling pin in parchment paper so no mess and parchment is compostable)
4 pieces of Parma ham (prosciutto if you cannot find Parma ham which is less fatty)
1 cup chicken broth (I use Better Than Bouillon organic low sodium)
Stuffing
2 cups ricotta cheese
3 tbsp fresh tarragon
2 handfuls of baby spinach chopped
2 eggs
1 cup Parmesan grated
Here is the love love love of his this made it happy for him
1 cup chopped dried Turkish apricots
1/4 cup diced chives or green onion
Salt and pepper to taste
Mix stuffing items all together thoroughly

On parchment paper lay out Parma ham
Then place chicken breast on top
Place stuffing 2 Tbsp on chicken
Roll chicken and Parma ham around stuffing

Bake at 350
Place chicken stuffed in pan for the oven
Pour chicken broth in the Pan
Cover with foil
Bake for 30 min
Uncover and ladle or spoon broth over the chicken
bake for 10 min more

Cheese Mixture should be starting to ooze from the rolled tummy happiness.
Rest a couple minutes and serve .

Vegetarian Pizza

Ingredients

Directions

Garlic Naan
Baby Bella Mushrooms
Vegan Bacon
Buffalo Mozzarella
Tomato Sauce
Kalamata Olives
Pepper
Italian Herbs
Heat oven to 375.
Place naan on pizza stone
Use 2Tbsp of sauce spread out
Add 3 pieces Vegan Bacon
Add as many as you wish Kalamata Olives (I usually use around 10)
Slice and place on Naan the Buffalo Mozzarella. Add mushrooms to top of Mozzarella
Add pepper
Add Italian spices
Baked for 20-25 min. Checking every 10 min to have cheese bubbly.
Slice and serve. These are generally individual pizzas.

Zucchini Soup

Ingredients

Directions

3 Shallots diced
4 Cloves Garlic minced
8-12 Italian Green Zucchini chopped (do not peel include the green)
4 Cups of Either Vegetable or Chicken Broth (I prefer Vegetable)
Salt/pepper to taste
Olive Oil

Optional
Greek Yogurt
Espelette Pepper
Sauté Shallots and garlic with Olive Oil and salt and pepper until translucent
Add zucchini and your broth choice
Bring to boil then turn to simmer
Summer until soft. Typically 10-15 min depending on qty of Zucchini

Separate liquid and Zucchini (retain liquid)
Use immersion mixer to purée the Zucchini
Add liquid until you reach your desired thickness

Serve and garnish with yogurt and Espelette Pepper

15 min preparation
20 min cooking
5-10 min finish

Baked Mediterranean Chicken

Ingredients

Directions

1 Organic Pastured Whole Chicken
10 Red Potatoes Whole
2 Large Shallots Diced
4 Cloves Garlic Minced
1/2-3/4 C White Wine - I used an Oaked Chardonnay
2 C Organic Cherry Tomatoes cut in 1/2
2 C Kalamata Olives Whole
2 Cups Heavy Cream or can use Greek Yogurt
Salt and Pepper
Olive Oil
In Cast Iron Dutch Oven place Olive Oil in the Bottom (enough to cover)
Empty Chicken Cavity, stuff with Potatoes and place Chicken in Dutch Oven
Place remainder of Potatoes around the chicken in the Dutch Oven
Salt and Pepper generously the chicken and potatoes

In large sauté pan
Olive oil
Sauté Shallots and Garlic 3ish min
Put white wine in the shallot mix
Once 1/2 reduced add Cream
Simmer until combined 3ish min
Add Tomatoes and Kalamata Olives

Pour mixture over chicken and potatoes
Place cover of Dutch Oven on the dish
Place in the oven preheated to 350 to cook for 1 and 3/4 hours
Remove lid and let bake for 15 more min or until skin is Golden Brown

Remove and let stand/rest for 5 minutes and Serve

Prep time 15 minutes
Hands On Time 25 minutes
Cooking time 2 hours

Chipotle Shrimps

Ingredients

Directions

2 lbs green shrimp peeled and deveined
1 red onion diced
2 cloves garlic minced
1/4 Cup white wine prefer Chardonnay
2 tbsp olive oil
4 tbsp chipotle season
Sauté onion garlic olive oil and chipotle
Until onion translucent
Add shrimp sauté until almost pink about 8 min
Add wine sauté until cooked about 5-6 more min

Options
Eat with avocado
Add cilantro
Eat as tacos and add the fixens for tacos
Eat with butter or romaine leaves
Eat on salad
Eat in endive boats with salsa
Eat however you like to eat shrimp

Fresh Herb Garnished White Fish

Ingredients

Directions

1/2 C Flat leaf parsley - chopped fine
1C Cilantro - chopped fine
1/2-3/4C - Sauteed Pecans then chopped fine (start with 1/2 and add if you need more sweet in the taste)
3/4 - 1C - Parmesan Grated - start with 3/4 and add if you need the lemon flavor cut more
1/2 -3/4 preserved lemon chopped fine (use the skin too (leave out the seeds))
Olive oil - to moisten - you may use a lot so be prepared - moist - not dripping
Combine first 5 ingredients - then moisten with olive oil
Taste and keep tasting
If you need more salt - add TBSP at a time parmesan or lemon
If you need more sweet add more pecans and parmesan
If too much oil then calm with more lemon, parmesan and pecan

This makes a lot of garnish that will be good for 3-4 days after making

Always 2X cilantro to Parsley portion - so if you reduce that is all you have to remember then cut the other ingredients as well…. Serve as a garnish to any white fish or even green stalk veggies like sautéed broccolini or asparagus etc…. Other methods to use Preserved Lemon
I also just slice preserved lemon and use to sauté fish, scallops (with brown butter), crab - have not tried with any other crustacean but would probably be great with Cream Rue for Mussels or Hollandaise (as you use salt and lemon - why not replace with only preserved lemon)

Gluten Free Sweet Potato Carbonara

Ingredients

Directions

1 large Sweet Potato
4 Cloves Garlic minced or pressed
2 Shallots diced
1 Cup Greek Yogurt
1 Handful Parmesan (shredded or grated)
2 Egg Yolks
Salt/pepper to taste
Olive oil

1/2 package vegan bacon to keep vegetarian
Or
1 Cup diced chicken breast if meatetarian
If you can multitask follow instructions. If not then make sauce first followed by noodles
Noodles
Use Spiralizer to make sweet potato noodles
In 2 quart pot boil water
Once water boils put in sweet potato noodles
Cooks 2-3 minutes only.
Remove from water and fold into sauce
Sauce
While boiling water
Sauté olive oil, Shallots and garlic until translucent
Add vegan bacon or chicken sauté til cooked (use both if you wish)
Simmer and add Greek Yogurt stir until warm
Add Parmesan stir completely until melted
Remove from heat add 2 egg yolks
Add salt and pepper to taste
Add noodles and serve
10 min preparation
15 min cooking
35 min total .

Gratin Dauphinois

Ingredients

Directions

3 lbs red potatoes sliced as thin as you can with a Mandolin or Knife
7 large cloves of Garlic minced
Heavy cream
Gruyere Cheese grated
Cold unsalted Butter
Salt/Pepper
Preheat oven to 375F or 180C

Butter and rub garlic bottom of 9x13 pan
Layer potatoes
Add heavy cream to cover layered potatoes
Salt and pepper
Add garlic
Add cheese
Continue to layer until pan is 1/4" (.5cm) from top and end with cheese
Baked at 375 for approximately 1 hour.
Once potatoes are soft but top is not brown and cream is not absorbed
Turn oven to 400F or 190C and bake until top is browned and cream is absorbed. Approx 10-15 min check every 5 min
Let stand 5 min and serve in squares

Meatballs

Ingredients

Directions

Meatballs
1 lb grass fed organic ground beef
8 oz grated Parmesan cheese
1 egg
1/4 C pomodoro sauce (recipe below)
1 small red onion chopped
2 Cloves garlic chopped
1 handful chopped fresh parsley
1 tbsp chopped fresh rosemary
1 tsp chopped oregano
Ground pepper

Pomodoro Sauce
24 oz pomodoro tomato purée
2 stalks basil
4 medium pieces Parmesan rind
Meatballs
Mix all ingredients together
I use food service glove to save myself from getting under my fingernails
Roll into 1-1.5” meatballs
Place in pan Bake on 350 for 20 minutes
Add sauce and bake for 10 minutes more

Pomodoro Sauce
Bring to boil then simmer all 3 ingredients
Simmer for 30 minutes
Remove basil and rind
Taste.
Add salt or pepper if you want.
Use 1/4 in meatballs
Use remainder on pasta with meatballs

Serve alone or Serve With Pasta Zucchini noodles Fresh vegetables Bread Meatball sub
However you wish!

Mediterranean Chicken Breast with Broccolini

Ingredients

Directions

Chicken
4 breasts Pastured organic chicken (2 large or 4 small)
1 Cup Greek yogurt
1 Cup calmata olives
2 Cups Cherry Tomatoes 1/2'd
2 Tbsp shredded Parmesan
1/4 cup diced red onion
2 cloves garlic
1-2 pinch Salt and pepper
3 tsp Olive oil split

Broccolini
1/4 Cup red onion
2 Cloves Garlic
4 Cups Broccolini
1 tsp olive oil
Rice
approx 20 min - start first 3 ingredients then prepare the remainder
1 Cup Brown rice
2 tsp better than bullion either vegetable or chicken (depending if you wish vegan or not)
2 Cups water
1 diced Bell Pepper. I use Red and Yellow
1/4 Cup diced red onion
1/4 Cup raisins
1/4 Cup blanched Chopped Almonds
Bake chicken 20-30 minutes @350
With 2tsp olive oil salt and pepper
Let set for 5 min
Slice breasts into 1/2 inch filets
Serve 4-5 per person
Add 2 Tbsp sauce and service with 1/2 Cup Rice and 1 Cup Broccolini
In parallel make Rice, Broccolini and Sauce

Steam brown rice, water and bouillon 20ish min
Once done add fresh onion, pepper, raisins and almonds

Sauté onion and garlic with olive oil until translucent
Add Broccolini
Sauté for 2-3 min. Until more brilliant green
Serve warm

Sauce
Sauté 1 tsp olive oil, onion garlic until translucent
Reduce to simmer add Greek Yogurt
Tomatoes, olives and Parmesan
Heat and serve warm on chicken

Option: Use bone broth instead of bouillon to amp up the nutrition

Portobello Mushroom Sliders

Ingredients

Directions

Qty depends on how many sliders you wish to make

1 Large Portobello Mushroom makes 3 slides cut into equal size triangles
24 sliders menu

24 dinner rolls (I like potato rolls best) or slider buns
(Dinner rolls are less expensive and we are going to add an easy sauce to make them pop)
8 Large portobello mushrooms
2 Large red bell peppers roasted and sliced thin
12-16 oz Small jar of marinated artichokes diced or you buy whole and diced yourself
3 Cups Broccoli slaw (shredded broccoli, carrots and red cabbage)
4 oz Apple cider vinaigrette
Bake portobello mushrooms with olive oil salt and pepper on 375 for about 20-25 min.
Assemble, Open Roll, Lay down Mushroom, Red pepper, Artichoke, Broccoli slaw
Drizzle vinaigrette
Close and brush a bit of vinaigrette on top of the roll

Eat hot or cold. However you wish
If you heat just place in the oven at 375 for 5-8 min

Options
Lettuce
Cabbage (Napa would be best)
Tomato
Onion
Cheese would make it vegetarian
Whatever you can think of that you would like

Red Lentil Soup

Ingredients

Directions

2 Cups red lentils
6 - 8 Cups chicken or vegetable broth
2 Cups Celery chopped or can use Fennel
2 Large Carrots chopped
4 Cloves Garlic
1 large red onion chopped
Salt / pepper
Sauté celery, carrots, onion and garlic with salt and pepper until soft.
Add lentils and broth. I usually reserve 2 cups to add later if I need it. I like a thicker soup but if you like it brothy then add the other 2
Bring to a boil and simmer until lentils are soft - approximately 2.5 hours.
I typically use my immersion mixer to blend everything when it is done so it is creamy.
I sometimes add #chicken-apple or #chicken-sage #sausage chopped. I would add to the celery/carrot sauté - I wouldn't use the immersion mixer when I add sausage.
If you like spicy food add some spicy peppers or Tabasco
Here I've garnished with some Greek yogurt and some sun flower micro greens that I buy from #RecycleCity where I compost.
Enjoy!!

Roasted Root Vegetables

Ingredients

Directions

3 sweet potatoes chopped
1 red onion thin slices in 1/2
3 cloves garlic minced
6 Carrots cut French style
3 Parsnips chopped
1 lb Brussels Sprouts quartered
Olive oil
Salt/Pepper

Garnish with chopped radicchio

Apple cider vinaigrette
1/2 C olive oil
1/4 C Apple cider vinegar
1/4 C Dijon Mustard. I use Maille (no additives)
1-2 Tbsp white wine
Salt/Pepper
Heat oven to 350-375
Oil cookie sheet
Place sweet potatoes in pan sprinkle with olive oil,garlic, onion and salt/pepper cook for 20 minute (while preparing rest of veggies)
Place carrots and parsnips on top of potatoes sprinkle more olive oil and salt/pepper about 15 min
Once almost cooked mix up and add quartered Brussels plus a bit more olive oil and salt/pepper (to top)
Once Brussels are roasted (slightly brown and bright green) remove approx 20 min
Rest of veggies should be nicely finished
Rest and Cool for 10 minutes add Radicchio
Add Apple cider vinaigrette a bit at a time and stir into veggies. Can always add cannot take away.

Apple cider vinaigrette
Shake to mix. Adjust ingredients based upon the flavor you like. I usually add more mustard and vinegar. Make it how you like

Salsa Chicken

Ingredients

Directions

2 lbs organic #chicken breast Cut into cubes
1 small red #onion diced
2 cloves #garlic minced
2 Tbsp olive oil
Salt and pepper to taste
2-3 Cups Fresh Organic Salsa Can get at the store (Use which ever strength salsa you wish)
Sauté olive oil, onion, garlic with salt and pepper for 2-3 minutes on high heat
Lower heat to medium
Add chicken and sauté (turning approx every 4-5 min) until chicken is done (approx 15 min) or until chicken is 155-160 degrees

Remove from heat add salsa
Serve

Options:
Eat with butter or romaine lettuce leaves
Add taco sides to have chicken tacos

Total cook time 20 min

From start to eat 30 min. Hands on time approx 15 min

Stacked Caprese Salad with Asparagus

Ingredients

Directions

Per person
3 slices of heirloom tomato
2 slices of buffalo mozzarella
3 thin asparagus stalk heads (approx 4" long) - blanched
Olive oil
Balsamic Vinegar
Salt/pepper
Sprig of Basil
Stack tomato and mozzarella
Before you put on last tomato add the 3 asparagus stalk heads
Garnish with balsamic, olive oil, salt and pepper and top with basil
Of course you can stack as high as you like or use different tomatoes. Like Roma or Beefsteak event use cherry tomatoes and mozzarella balls layering basil, tomato, asparagus and mozzarella then drizzling with olive oil, balsamic, salt and pepper
It's your appetizer. Do it the way you want! Have Fun!! It could even be a full meal with some Pasta Fagioli Soup or a Warm Sandwich of your choice

Veggies

Ingredients

Directions

1/2 Cup chopped RedOnion
3 cloves Garlic
1 green Zucchini
1 yellow Zucchini
4 Cups quartered Broccoli heads
2 Cups RedCabbage
2 Cups colored Carrots with the greens (I cut lengthwise and leave a bit of the greens on - you can use the greens to season or garnish just like cilantro and parsley)
2 Tbsp Olive Oil
Salt/Pepper to taste.
Use large sauté pan
Heat oil
Sauté onion and garlic 2 min
Add crispest veggies
In this case it is carrots and broccoli
Sauté 4-5 min on high-medium heat
Add the next crisp this case is cabbage
Sauté 2 min
Add zucchini and any bell peppers you use
Sauté 2 min
Serve

Zucchini Noodles with Marinara Sauce

Ingredients

Directions

4 large zucchini
1 large can Peeled Pomodoro tomatoes
1 24 oz jar of tomato purée (no salt no additives)
4 Parmesan Rind approx 2x2"
2 basil stalks
Sauce 5 min to prepare 45 min to simmer
Pour sauce into sauce pan
Add pomodoro tomatoes use potato smasher or fork to smash into pieces (this makes chunky sauce)
Heat on medium to boil
Add Basil stalks and Parmesan Rind.
Turn down to Simmer for 45 min
Taste and season with pepper. Probably don't need more salt. Parmesan is salty
Option add clove of garlic.
To make vegan remove Parmesan Rind and add vegan Parmesan at time of serving. They have some great vegan cheese on the market these days.
Zucchini Noodles spiralize with tool (you also will probably have to clip with scissors to not have some 6 foot noodles)
Can eat raw if you wish or
Boil water with 4 generous pinches of salt
Add zucchini
Remove once water boils again. About 2 min. Seriously 2 min! If you cook too long they will be mushy and not al dente.
Can leave Basil and Rind in if you wish or remove.
Serve without Basil stalks and Rind (Snack in the rind - it’s very yummy)
Serve over noodles
Add grated Parmesan if you wish .

Almond Cake

Ingredients

Directions

1/2 Cup butter grassfed pastured
1/2 Cup raw Sugar
Add 2 pastured organic Eggs
Add 1/2 Cup Almond Flour
Cream Butter and raw Sugar
Add eggs and mix thoroughly
Add Almond Flour

Pour 1/2 full in 4 -3.5” ramekins
Now for 100s of desserts combos are endless
Add flavor or/and fruit before cooking
Hazelnut
Rum
Orange
Chocolate
Fresh fruit (my fav is figs)

Bake 30 Minutes 350 degrees
Nice and Golden Brown tops
Serve

After cooking
Garnish with
Coconut Whip
Almond slivers
Cinnamon
Fresh fruit
Whatever you can think of

Apple Tartine

Ingredients

Directions

5 Sheets Organic Phyllo Pastry Dough
1/4 Cup Pastured Butter Melted
1 Fuji or Honey Crisp Apple thinly sliced
1 Green Apple thinly sliced
2 Tbsp India Brown Sugar
1 tsp Nutmeg
1 tsp Cinnamon
Handful Sliced Raw Almonds
Heat oven to 350 (170 C)
Use 1 tbsp butter or coconut cooking spray on bottom of cookie sheet in 8" circle
Place 2 sheets of Phyllo on cookie sheet (will be longer than 8" circle
Brush lightly with melted butter
Place 3 sheets on top of the 2 sheets
Arrange apples alternating Green and Fuji in a circle overlapping filling the center too
Fold/Roll Phyllo over apples by 1"
Brush Phyllo and apples with remaining butter.
Sprinkle Cinnamon, Nutmeg and Brown Sugar over Apples
Sprinkle sliced almonds on top
Place in oven and cook until lightly brown approximately 10-12 minutes.
Let cool for 5 minutes, cut and serve.
Options - add Vanilla Gelato
Approximately 15 minutes of prepare with 10-12 to cook. 30 minutes from start to eat.
One of my favorite desserts.
Enjoy!!! .

Berries Compote with Coconut Wiped Cream

Ingredients

Directions

Pint Blackberries
Pint Blueberries
Pint Strawberries slides
Pint Raspberries
Coconut Cream-whip
Slivered Almonds
minced mint
Using an 8 quart pan set on high. Once pan is warm
Heat blackberries and strawberries drop heat to medium-medium high
Once they start to create juicy broth approx 5 minutes
Add blueberries and cook 3 minutes more
Reduce heat to medium - medium low
Add raspberries and cook 3 minutes more
Remove from heat and cool
Serve with coconut cream whip, mint and slivered almonds. .

CheeseCake

Ingredients

Directions

Cheese cake crust
Organic graham crackers 2 packages
4-6 TBSP Chocolate baking powder
Melted butter

Cream cheese mixture
2 packages of organic cream cheese or even organic goat cream cheese - soft at room temp
1 Cup raw sugar creamed together
2 tsp vanilla
2 Cups Greek Yogurt
2 tsp lemon zest
Cheese Cake Crust
I buy whole crackers and break (or beat which ever mood you are in) with rolling pin into crumbs because they are 40% less expensive. Either way you need crumbs
Add baking chocolate powder to crumbs (use more or less depending on the flavor you like
Add melted butter until all are wet
Press crumb mixture into spring form pan and sides (wear plastic food glove to keep it out of your finger nails)
Baked crumb for 10 min in oven at 350
Remove and cool at room temp

Cream cheese mixture
Cream together organic cream cheese with raw sugar, add vanilla, Greek Yogurt and lemon zest

Pour into spring form pan with pre baked crust
Bake for 50-60 min at 350 or until you can remove fork or toothpick without sticking in the center.
Cool to room temp then Put into refrigerator for 4 hours can cover with parchment paper (i don't use plastic)

Remove spring form sides
Cut and serve
Can serve with Carmel or chocolate drizzle
Or strawberry or whatever makes you happy
This one is served with chocolate mousse and Carmel drizzle

Chocolate Dipped Strawberries

Ingredients

Directions

10 0z of 66% or more organic dark chocolate chips
1 pint (2 Cups) organic heavy cream
12 strawberries
1 sheet of parchment paper or bowls for the strawberries if you use bowls can add cocowhip and maybe slivered almonds?
Clean the strawberries do not remove stem and leaves
Place the chips in a medium size bowl
Heat cream stirring continuously until very hot not yet boiling.
Remove from heat & cool 1 min
Pour into chocolate and whisk until creamy
Dip strawberries into chocolate
Place chocolate strawberry onto parchment paper to cool (also can be placed in fridge)
Or
Place strawberries in small ramekin and spoon chocolate on top
Options
Add mint to garnish
Also make white chocolate cream into piping bag and draw small lines in the strawberries for decoration
Place chocolate on parchment paper in small circle then place 3 strawberries in the chocolate to look like pool of chocolate with strawberry submerged a bit.
Many different options for decoration. Send me photos of what you decide to do.
Serves 4-12 depending how many strawberries you serve per person
Approx 20-30 min depending on how you decorate

Mint Brownie with Cream

Ingredients

Directions

½ C Butter Melted
1 C Sugar
2 Eggs
1 tsp Vanilla
1/3 C Unsweetened Cocoa
½ C Organic Flour
½ tsp baking powder
Bake At 350 for 25 minutes
Remove butter from heat and stir in the other ingredients in order one at a time
Avocado, Coconut Cream & Crème de Menth and Mint for Garnish

Mousse au Chocolat

Ingredients

Directions

8 Pastured Eggs Room Temp
1/4 Cup organic Sugar
4 Cups Organic Heavy Cream
20 Ounces organic Dark Chocolate over 65%
In parallel do the following.
6-8 quart soup pot boil 4" of water reduce to simmer
Place metal bowl on top of soup pot
Place dark chocolate chips in metal bowl stir occasionally until creamy
Mixer beat 4 Cups heavy cream until hard peaks

Use large bowl and Beat eggs and sugar until double volume and foamy. Approx 10 min

Once chocolate is melted and eggs are foamy add to chocolate to egg mixture. Beat fast will thicken quickly. Using figure 8 beat formation is the best to keep it consistent

Once chocolate and eggs are combined add whipped cream. Fold whipped cream into chocolate mixture. Until combined

If not able to do in parallel. Mix cream while chocolate is melting the place cream into refrigerator then beat eggs add chocolate then cream as listed above. Keep Chocolate low. Keep from burning.
Refrigerate for 2+ hours. This will set the mousse

Then serve cold

Add options
Raspberry, strawberry
Chocolate shavings
Blood orange infused oil - this was served at bite nite
Orange zest
Whipped cream on top with any organic or essential oil flavor
Mint, orange, etc etc.
Honestly whatever you would like with chocolate!

Cookies

Ingredients

Directions

1 Cup Pastured Butter
1 Cup Organic Raw Sugar
1 Cup Organic Brown India Sugar
2 Pastured Eggs 1 at a time
2 tsp Organic Vanilla
2 tsp hot water
1 tsp baking soda
3 Cups Organic Flour
3 Cups Dark Chocolate Chips or Chunks 62%+ cocoa
Pink Himalayan Salt

EU changes
BIO = Organic
Use 5 oz vanilla powder in place of 2 tsp liquid organic vanilla
Use BIO Brut Sugar instead of Brown unless you can find brown sugar
Use BIO organic white sugar instead of Raw Sugar
Use Dark Chocolate large bar instead of chocolate chunks 62%+ cocoa
Cream Pastured Butter, Organic Raw Sugar and Organic Browun India Sugar
Add 2 Pastured Eggs 1 at a time
When Creamy again add Organic Vanilla, hot water mixed with baking soda
When creamy again add Organic Flour
When creamy add Dark Chocolate Chips or Chunks 62%+ cocoa
Using small or medium ice cream scoop (depending how you wish the size)
Place in cookie sheet lines with parchment paper
Bake in 350 degree oven for 10-12 min or until edges of cookie are turning brown and center doesn't look raw
When out of the oven sprinkle with Pink Himalayan Salt
Makes 36 medium ice cream scoop cookies.
If you cannot find pastured butter we found KerryGold Irish Butter at Spar. It's perfect.
Temp is 175 C
Convection. Oven will flatten the cookies more than electric or gas oven. Do not worry they still taste yummy.

Hollandaise Sauce

Ingredients

Directions

4 Egg Yolks
2-3 Tbsp fresh lemon juice start with 2 can add one later if you feel you need
1/2 Cup Ghee or Clarified #Butter melted
I used jppapothecary ghee
1 or more pinches of Cayenne Pepper - I use Espelette Pepper love the smokier and spicier flavor - I bring home from France.
Beat or whisk (I whisk) 4 egg yolks and lemon juice in metal bowl til double volume approx 8-10 min (you are adding air so move that bowl on its side and add that air)
Put metal bowl on slightly boiling water - continue to whisk quickly and temper in the melted ghee or clarified butter and whisk until smooth and slightly warm
Pinch in your cayenne pepper
Taste and add more pepper or lemon juice if you think you need it.
Enjoy!!! Definition: Temper is a continuous small stream of liquid being incorporate into whatever you are making while constant mixing of the base ingredients.
Note/Caution: if you do not continue to whisk or heat is too high eggs will scramble. That’s not what you are looking to do. This is a smooth sauce.
I typically use pan with 1/2 or less water bring to rapid boil and move to low before I temper the ghee.
Note 2: If you make in advance not a problem. Prevent the hard film from starting by having plastic wrap touching the top surface of the sauce.
Serve with anything you wish!

Photo is with my crab cake recipe
Egg Benedict is where you normally see it
Try with asparagus or salmon

Total time. Approximately 20 min.

Pasta Sauce

Ingredients

Directions

16 oz container strained tomatoes organic nothing added (salt ok but prefer none)
3 cloves Garlic (minced or pressed) (more or less depending how much you love Garlic
1 large shallot diced
1 sprig of basil (the entire sprig - do not remove the leaves)
2-3 Parmesan Rinds
2 Tbsp Olive oil
Salt/Pepper
In sauce pan sauté olive oil, garlic and shallots
Add salt and pepper to taste
Once the Shallots are translucent add the strained tomatoes to the shallot mixture and stir on medium heat.
Once boiling
Add Basil sprig and parmesan rind. Bury is the sauce and turn to simmer. Simmer for 30 minutes.
Remove Rinds and basil

Service on pasta, dip with bread, or whatever you wish.
Want to make it pomodoro sauce? Change out for pomodoro tomatoes - once add tomatoes use fork to break up and crush tomatoes a bit. Follow rest of instructions .

Quick and Easy Dinner

Ingredients

Directions

?? Shallots
2-3 Garlic Gloves
1 cup chopped Walnuts
?? Cup Orzo (I use Decio Pasta fresh and farmer market bought).
?? Chopped Kale (I use Blue Sky Organic Farms Winterbor Kale)
1Tbs Butter
½ cup Heavy Cream
1 Handful Parmesan
Olive Oil for sautee
Sriracha or reduced balsamic vinegar. depends if you like spicy or sweet garnish
From pulling ingredients to plating in 30 min.
Serves 4-5

Sauté shallot and garlic with olive oil
Add chopped walnuts sauté a bit more.
While sautéing boil supreme orzo 4ish min till al dente
Remove steams from kale and chop
Once orzo started add chopped kale and sauté some more.
When orzo done drain and shock with cold water drain again.
Add butter and orzo to mix. Sauté until mixed. Add heavy cream and Parmesan
Now plate can add Sriracha or reduced balsamic vinegar.
I like both. Depends on the mood.
Again 30 min from pull ingredients to plating and serving.
Awesome fresh yummy and simple. Not to mention good for you

Distinct Ingredients, Organically Grown, Cleanly Made!!

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