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Recipes

INSTRUCTIONS

  1. Preheat oven to 425° and line a baking sheet with foil.
  2. Place broccolini, olive oil and salt & pepper in a bowl to toss for even coating.
  3. Spread broccolini on foiled baking sheet in a single layer, place in oven and bake for 15-20 minutes, or until they begin to brown. 
  4. With the last 3-4 minutes remaining, remove from oven in order to toss with minced garlic and lemon juice.
  5. Return to oven to bake for the remaining 3-4 minutes, top with lemon zest and enjoy!

Lemon Garlic Broccolini

INGREDIENTS

  • 1 bunch of broccolini trimmed, washed and dried
  • 1 tablespoon of extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 garlic cloves, minced
  • 1 lemon, zested and juiced 

INSTRUCTION

  1. Preheat oven to 425° and line a baking sheet with foil.
  2. Place broccolini, olive oil and salt & pepper in a bowl to toss for even coating.
  3. Spread broccolini on foiled baking sheet in a single layer, place in oven and bake for 15-20 minutes, or until they begin to brown. 
  4. With the last 3-4 minutes remaining, remove from oven in order to toss with minced garlic and lemon juice.
  5. Return to oven to bake for the remaining 3-4 minutes, top with lemon zest and enjoy!

INSTRUCTIONS

  1. Preheat oven to 375°.
  2. Heat 1 tablespoon of olive oil in skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes. 
  3. Stir in ground beef and pancetta, cook until browned and crumbled, drain off any excess grease and return to heat. Add marinara sauce, wine and red pepper flakes and simmer for 10 minutes. Stir in cream, half of parmesan cheese and rice. Simmer for 5 more minutes. 
  4. Place peppers in shallow baking dish and fill with ground beef mixture. Drizzle on remaining olive oil, sprinkle remaining parmesan cheese and parsley.  
  5. Bake uncovered for 30 minutes. Serve hot. Enjoy!

Bolognese Stuffed Bell Peppers

INGREDIENTS

  • 1/2 cup cooked rice 
  • 2 tablespoons olive oil, divided
  • 1/8 cup minced carrots
  • 1/8 cup celery
  • 6 bell peppers (any color), with stems and seeds removed, cut in half lengthwise
  • 1/4 lb. ground beef
  • 1/4 lb. pancetta or bacon
  • 1/2 cups marinara sauce
  • 1/4 cup red wine
  • 1/2 teaspoon red pepper flakes
  • 1/3 cup heavy cream
  • 1/2 cup grated parmesan cheese, divided 
  • Parsley (optional)

INSTRUCTION

  1. Preheat oven to 375°.
  2. Heat 1 tablespoon of olive oil in skillet over medium heat. Stir in the carrots and celery; cook and stir until the vegetables are tender, about 5 minutes. 
  3. Stir in ground beef and pancetta, cook until browned and crumbled, drain off any excess grease and return to heat. Add marinara sauce, wine and red pepper flakes and simmer for 10 minutes. Stir in cream, half of parmesan cheese and rice. Simmer for 5 more minutes. 
  4. Place peppers in shallow baking dish and fill with ground beef mixture. Drizzle on remaining olive oil, sprinkle remaining parmesan cheese and parsley.  
  5. Bake uncovered for 30 minutes. Serve hot. Enjoy!

INSTRUCTIONS

  1. Preheat oven to 425° and oil an 8x8 baking dish.
  2. Slice off 1 inch of the top and stem of each artichoke. Trim the pointy outer leaves and peel off any rough leaves near the stem area. Slice each artichoke in half lengthwise and rub all surfaces with lemon juice. Scoop out the fuzzy choke with a spoon and discard. 
  3. Place the artichokes halves cut side up in baking dish. Stuffed each half with 2 garlic cloves and a few herb sprigs. Sprinkle with salt & pepper to taste, drizzle olive oil. 
  4. Carefully flip each artichoke over, cover the baking dish with foil and bake for 55-70 minutes, or until the outer leaves are tender and you can pierce through them with a fork.
To make dipping sauce...
Melt 4 tablespoons of butter in bowl and whisk in juice from lemon. Stir in some of the cooked garlic from artichokes. Taste and adjust with seasonings as desired. 

To eat, remove a leaf, dip it in butter sauce and place it in-between your teeth. Scrape the tender flesh from the leaf, discard what\'s left and repeat. You can eat some of the smaller leaves towards the center of the artichoke, as well as the artichoke heart and stem whole.

Roasted Artichoke with Lemon Garlic Butter sauce

INGREDIENTS

  • 1 tablespoon olive oil
  • 2 artichokes 
  • 1 lemon
  • 8 garlic cloves
  • Fresh herb springs such as rosemary or thyme
  • Salt & black pepper, to taste
  • 4 tablespoons melted butter, for serve

INSTRUCTION

  1. Preheat oven to 425° and oil an 8x8 baking dish.
  2. Slice off 1 inch of the top and stem of each artichoke. Trim the pointy outer leaves and peel off any rough leaves near the stem area. Slice each artichoke in half lengthwise and rub all surfaces with lemon juice. Scoop out the fuzzy choke with a spoon and discard. 
  3. Place the artichokes halves cut side up in baking dish. Stuffed each half with 2 garlic cloves and a few herb sprigs. Sprinkle with salt & pepper to taste, drizzle olive oil. 
  4. Carefully flip each artichoke over, cover the baking dish with foil and bake for 55-70 minutes, or until the outer leaves are tender and you can pierce through them with a fork.
To make dipping sauce...
Melt 4 tablespoons of butter in bowl and whisk in juice from lemon. Stir in some of the cooked garlic from artichokes. Taste and adjust with seasonings as desired. 

To eat, remove a leaf, dip it in butter sauce and place it in-between your teeth. Scrape the tender flesh from the leaf, discard what\'s left and repeat. You can eat some of the smaller leaves towards the center of the artichoke, as well as the artichoke heart and stem whole.

INSTRUCTIONS

  1. Preheat oven to 350°.
  2. Combine dry ingredients in bowl. 
  3. Whisk wet ingredients, including carrots and bananas in separate bowl. Pour wet into dry and stir to form a batter.
  4. Smooth into a greased 9x5 pan. Bake on the center rake for 37 minutes. Do not open oven door once the time is up, but turn off heat and allow to sit inside oven for additional 10 minutes.
If cake is still uncooked after the additional 10 minutes, place back into oven and continue baking, checking every 5 minutes, until toothpick inserted comes out mostly clean.
Let cool and refrigerate overnight. Enjoy!  

Vegan Carrot Cake Banana Bread

INGREDIENTS

  • 2 cups of flour
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt 
  • 1/8 teaspoon nutmeg (optional)
  • 1 1/2 cup mashed, overripe banana 
  • 1/2 cup finely shredded carrot
  • 1/2 cup pure maple syrup or honey
  • 1/4 cup milk of choice
  • 1/4 cup oil 
  • 2 teaspoon pure vanilla extract
(optional; crushed walnuts, shredded coconut)

INSTRUCTION

  1. Preheat oven to 350°.
  2. Combine dry ingredients in bowl. 
  3. Whisk wet ingredients, including carrots and bananas in separate bowl. Pour wet into dry and stir to form a batter.
  4. Smooth into a greased 9x5 pan. Bake on the center rake for 37 minutes. Do not open oven door once the time is up, but turn off heat and allow to sit inside oven for additional 10 minutes.
If cake is still uncooked after the additional 10 minutes, place back into oven and continue baking, checking every 5 minutes, until toothpick inserted comes out mostly clean.
Let cool and refrigerate overnight. Enjoy!  

INSTRUCTIONS

  1. Line a baking sheet with a paper towel, place the eggplant slices on top of towel, salt generously and place another paper towel on top of the eggplants, resting for 45 minutes to remove excessive moisture. 
  2. Preheat oven to 375° and lightly grease a baking sheet. Combine bread crumbs, olive oil and parmesan cheese in a bowl. Beat eggs in a second bowl and place flour in a third bowl. Toss the eggplant in the flour, then dip into egg bowl and then into the breadcrumbs. Make sure to firmly press the breadcrumbs to the eggplant to get that tasty crunchiness! Bake until the eggplant coating is browned, about 30-35 minutes. 
  3. Get a casserole dish to evenly spread some marinara sauce to cover the bottom enough. Place about half of the crusted eggplant slices on top of sauce, followed by some mozzarella. Repeating and layering until eggplant slices are all in dish. Top off with remaining mozzarella and sauce. 
  4. Cover with aluminum foil and bake for 25 minutes, then uncover dish, bake/broil until cheese has begun to brown. Remove from heat and allow to cool 5 minutes before serving. Enjoy!

Eggplant Parmesan

INGREDIENTS

  • 2 eggplants, sliced into circles
  • Salt, to taste
  • 2 cups of panko bread crumbs
  • 5 cups of marinara 
  • 3 tablespoons of olive oil 
  • 1 cup shredded parmesan
  • 3 eggs
  • 1/2 cups all purpose flour
  • 6 ounces whole milk mozzarella 

INSTRUCTION

  1. Line a baking sheet with a paper towel, place the eggplant slices on top of towel, salt generously and place another paper towel on top of the eggplants, resting for 45 minutes to remove excessive moisture. 
  2. Preheat oven to 375° and lightly grease a baking sheet. Combine bread crumbs, olive oil and parmesan cheese in a bowl. Beat eggs in a second bowl and place flour in a third bowl. Toss the eggplant in the flour, then dip into egg bowl and then into the breadcrumbs. Make sure to firmly press the breadcrumbs to the eggplant to get that tasty crunchiness! Bake until the eggplant coating is browned, about 30-35 minutes. 
  3. Get a casserole dish to evenly spread some marinara sauce to cover the bottom enough. Place about half of the crusted eggplant slices on top of sauce, followed by some mozzarella. Repeating and layering until eggplant slices are all in dish. Top off with remaining mozzarella and sauce. 
  4. Cover with aluminum foil and bake for 25 minutes, then uncover dish, bake/broil until cheese has begun to brown. Remove from heat and allow to cool 5 minutes before serving. Enjoy!

INSTRUCTIONS

  1. Steam or sauté the spinach until wilted. Let cool then wring out excess water. Coarsely chop the spinach.
  2. Preheat oven to 375° and coat a small baking dish with cooking spray. 
  3. Place cream cheese, sour cream, spinach, garlic, salt, pepper, parmesan cheese and 3/4 cup mozzarella into a bowl and combine. Spread the spinach mixture into the baking dish and top off with remaining mozzarella.
  4. Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for additional 2-3 minutes until cheese has begun to brown. 
  5. Sprinkle with chopped parsley and serve with bread, crackers or vegetables. Enjoy!

Fresh Spinach Dip

INGREDIENTS

  • 8 ounces cream cheese (softened) 
  • 1 cup sour cream
  • 10 ounces fresh spinach leaves
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups shredded mozzarella, divided
  • 1 tablespoon chopped parsley
  • cooking spray 

INSTRUCTION

  1. Steam or sauté the spinach until wilted. Let cool then wring out excess water. Coarsely chop the spinach.
  2. Preheat oven to 375° and coat a small baking dish with cooking spray. 
  3. Place cream cheese, sour cream, spinach, garlic, salt, pepper, parmesan cheese and 3/4 cup mozzarella into a bowl and combine. Spread the spinach mixture into the baking dish and top off with remaining mozzarella.
  4. Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for additional 2-3 minutes until cheese has begun to brown. 
  5. Sprinkle with chopped parsley and serve with bread, crackers or vegetables. Enjoy!

INSTRUCTIONS

  1. Add all ingredients to a food processor, starting with 1/3 cup olive oil. Pulse a few times until well combined.  (Add additional olive oil as needed to reach desired texture of pesto) 
  2. Taste pesto, if desired add salt.Serve pesto over baked chicken, potatoes, baked breads or whatever your heart desires! Enjoy!

Carrot Top Pesto

INGREDIENTS

  • 1 bunch carrot tops 
  • 3 cloves garlic, minced
  • 1 lemon, zest and juice
  • 1/3 cup parmesan cheese
  • 1/3 to 1/2 cup olive oil
  • salt to taste

INSTRUCTION

  1. Add all ingredients to a food processor, starting with 1/3 cup olive oil. Pulse a few times until well combined.  (Add additional olive oil as needed to reach desired texture of pesto) 
  2. Taste pesto, if desired add salt.Serve pesto over baked chicken, potatoes, baked breads or whatever your heart desires! Enjoy!

INSTRUCTIONS

  1. Preheat oven to 400° and grease a 9x13 baking dish. Cut the peppers lengthwise, removing seeds and stems, placing them cut side up. 
  2. Place a pot over medium heat. Sauté the butter, onions and garlic for 2-3 minutes or until onions become translucent without burning the garlic. Stir in rice, 3 cups of broth, green chilies, salt and smoked paprika. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes or until rice has absorbed the broth. 
  3. Stir the broccoli, cream cheese, 1 1/2 cups of shredded cheddar and remaining 1/2 cup of broth into the rice. Stir until cream cheese has melted into the mixture. 
  4. Spoon mixture into the bell peppers, bake for 15 minutes and serve. Enjoy!

Cheesy Broccoli and Rice Stuffed Bell Peppers

INGREDIENTS

  • 4 bell peppers (any color)
  • 1 tablespoon butter
  • 1 small onion, peeled and chopped
  • 3 garlic cloves, minced
  • 1 1/2 cups uncooked long grain rice
  • 3 1/2 cups vegetable broth
  • 2, 4.5 ounces of canned chopped green chilies
  • 1 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 2 1/2 cups chopped broccoli
  • 2 ounces cream cheese
  • 16 ounces shredded cheddar 

INSTRUCTION

  1. Preheat oven to 400° and grease a 9x13 baking dish. Cut the peppers lengthwise, removing seeds and stems, placing them cut side up. 
  2. Place a pot over medium heat. Sauté the butter, onions and garlic for 2-3 minutes or until onions become translucent without burning the garlic. Stir in rice, 3 cups of broth, green chilies, salt and smoked paprika. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes or until rice has absorbed the broth. 
  3. Stir the broccoli, cream cheese, 1 1/2 cups of shredded cheddar and remaining 1/2 cup of broth into the rice. Stir until cream cheese has melted into the mixture. 
  4. Spoon mixture into the bell peppers, bake for 15 minutes and serve. Enjoy!

INSTRUCTIONS

  1. Preheat oven to 350° and grease a 9x5 loaf pan with non-stick cooking spray or butter. 
  2. Add all ingredients to a bowl besides zucchini . Stir to combine. (Batter should be thick!)
  3. Add shredded zucchini to the mixture and stir until well combined.
  4. Pour into pan and bake for about 65-75 minutes, or until toothpick comes out clean. Enjoy!

Zucchini Bread

INGREDIENTS

  • 2 cups flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 tsp kosher salt
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup vegetable oil 
  • 1 teaspoon vanilla extract 
  • 2 eggs
  • 2 1/2 cups of grated zucchini (gently press out excessive moisture with hands) 

INSTRUCTION

  1. Preheat oven to 350° and grease a 9x5 loaf pan with non-stick cooking spray or butter. 
  2. Add all ingredients to a bowl besides zucchini . Stir to combine. (Batter should be thick!)
  3. Add shredded zucchini to the mixture and stir until well combined.
  4. Pour into pan and bake for about 65-75 minutes, or until toothpick comes out clean. Enjoy!

INSTRUCTIONS

  1. Heat oil over large pot on medium heat. Add carrots, celery, onions and garlic seasoning with salt and pepper to taste. Cook, stirring occasionally until soft and translucent. Roughly about 8-10 minutes. Add chicken, chicken stock, bay leaves and thyme. Bring to boil over high heat. Reduce heat to low, cover and simmer until chicken is cooked thoroughly, about 40-45 minutes. 
  2. Remove chicken and shred. Return meat to pot and discard of bones. 
  3. Add noodles to soup and cook, stirring often until noodles are tender. About 6-7 minutes. Remove from heat and stir in parsley and lemon juice. Season with salt and pepper to taste.  

Chicken Noodle Soup

INGREDIENTS

  • 2 tablespoon olive oil
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 small onion, chopped
  • 5 garlic cloves, chopped
  • 2 bay leaves
  • 1/4 teaspoon dried thyme
  • Kosher salt & black pepper to taste
  • 8 cups chicken stock
  • 2 1/2 lb. bone-in, skinless chicken
  • 2 1/2 cups uncooked, wide egg noodles
  • 2 tablespoon flat leaf parsley
  • 1 tablespoon fresh lemon juice

INSTRUCTION

  1. Heat oil over large pot on medium heat. Add carrots, celery, onions and garlic seasoning with salt and pepper to taste. Cook, stirring occasionally until soft and translucent. Roughly about 8-10 minutes. Add chicken, chicken stock, bay leaves and thyme. Bring to boil over high heat. Reduce heat to low, cover and simmer until chicken is cooked thoroughly, about 40-45 minutes. 
  2. Remove chicken and shred. Return meat to pot and discard of bones. 
  3. Add noodles to soup and cook, stirring often until noodles are tender. About 6-7 minutes. Remove from heat and stir in parsley and lemon juice. Season with salt and pepper to taste.  

INSTRUCTIONS

  1. Preheat oven to 450° and grease a large casserole dish.
  2. Place the garlic and olive oil in a large resealable bag. Add cauliflower to bag and shake to mix. Pour into the casserole dish and season with salt and pepper to taste. 
  3. Bake for 25 minutes, stirring halfway through. After baking top with parmesan cheese and parsley. 
  4. Broil for 3-5 minutes until golden brown. Enjoy!

Roasted Garlic Cauliflower

INGREDIENTS

  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower, separated into florets
  •  1/3 cup grated parmesan cheese
  • 1 tablespoon freshly chopped parsley
  • salt and pepper to taste

INSTRUCTION

  1. Preheat oven to 450° and grease a large casserole dish.
  2. Place the garlic and olive oil in a large resealable bag. Add cauliflower to bag and shake to mix. Pour into the casserole dish and season with salt and pepper to taste. 
  3. Bake for 25 minutes, stirring halfway through. After baking top with parmesan cheese and parsley. 
  4. Broil for 3-5 minutes until golden brown. Enjoy!

INSTRUCTIONS

  1. Rinse and dry the kale.
  2. Strip the kale leaves from the stems and chop into long strips. Place in bowl. 
  3. In a small bowl, mix honey, olive oil and salt until combined. 
  4. Pour the dressing over the kale and massage by hands for about 2 minutes. The kale will darken by color and reduce in size by about half. 
  5. Toss with apples, cranberries and almonds. Enjoy!

Kale, Apple and Cranberry Salad

INGREDIENTS

  • 1 large bunch of curly kale
  • 1/3 cup toasted almonds
  • 1 apple (julienned and tossed with lemon juice to prevent browning)
  • 1/4 cup cranberries
  • 1/8 cup honey
  • 1/4 cup olive oil 
  • 1/2 teaspoon salt

INSTRUCTION

  1. Rinse and dry the kale.
  2. Strip the kale leaves from the stems and chop into long strips. Place in bowl. 
  3. In a small bowl, mix honey, olive oil and salt until combined. 
  4. Pour the dressing over the kale and massage by hands for about 2 minutes. The kale will darken by color and reduce in size by about half. 
  5. Toss with apples, cranberries and almonds. Enjoy!

INSTRUCTIONS

  1. Preheat oven to 325°. In a bowl whisk together flour, cinnamon, salt, baking soda and baking powder. Set aside.
  2. In a separate mixing bowl add oil, sugar, vanilla and eggs until well combined. Slowly add flour mixture and mix well until combined. Stir in apples.
  3. Pour batter into a greased 9x5x3* loaf pan. In a small bowl stir together brown sugar and cinnamon and sprinkle over batter. Bake about 60 minutes or until toothpick inserted into the middle of the loaf comes out clean. Allow to cool for about 20 minutes in the pan before removing to cool on a wire rack.
  4. Whisk together glaze ingredients and drizzle over bread. Enjoy!

Cinnamon Apple Loaf

INGREDIENTS

  • 1 1/2 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 2/3 cup oil
  • 1 1/4 cup granulated sugar
  • 2 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cup chopped apples (peeled and cored)
          Topping
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cinnamon
          Glaze
  • 3/4 cup powdered sugar
  • 1/4 teaspoon cinnamon
  • 2 teaspoons water

INSTRUCTION

  1. Preheat oven to 325°. In a bowl whisk together flour, cinnamon, salt, baking soda and baking powder. Set aside.
  2. In a separate mixing bowl add oil, sugar, vanilla and eggs until well combined. Slowly add flour mixture and mix well until combined. Stir in apples.
  3. Pour batter into a greased 9x5x3* loaf pan. In a small bowl stir together brown sugar and cinnamon and sprinkle over batter. Bake about 60 minutes or until toothpick inserted into the middle of the loaf comes out clean. Allow to cool for about 20 minutes in the pan before removing to cool on a wire rack.
  4. Whisk together glaze ingredients and drizzle over bread. Enjoy!

INSTRUCTIONS

  1. Arrange a rack in the middle of the oven and heat to 400°.
  2. Place the eggs, cream, dill, salt and pepper in a medium bowl and whisk to combine; set aside.
  3. Heat the oil in an 8-inch cast iron or oven-safe nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated. Spread into an even layer over the bottom of the skillet and sprinkle with cheese.
  4. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook, undisturbed, until the eggs at the edges of the pan begin to set, about 2 minutes.
  5. Transfer the pan to the oven and bake until the eggs are completely set, about 8-10 minutes. Cool in the pan for 5 minutes, then slice into wedges and serve warm. Enjoy!

Spinach & Feta Frittata

INGREDIENTS

  • 6 large eggs
  • 1/4 cup heavy cream
  • 1 tablespoon finely chopped dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 4 ounces baby spinach
  • 3 ounces feta cheese, crumble

INSTRUCTION

  1. Arrange a rack in the middle of the oven and heat to 400°.
  2. Place the eggs, cream, dill, salt and pepper in a medium bowl and whisk to combine; set aside.
  3. Heat the oil in an 8-inch cast iron or oven-safe nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated. Spread into an even layer over the bottom of the skillet and sprinkle with cheese.
  4. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook, undisturbed, until the eggs at the edges of the pan begin to set, about 2 minutes.
  5. Transfer the pan to the oven and bake until the eggs are completely set, about 8-10 minutes. Cool in the pan for 5 minutes, then slice into wedges and serve warm. Enjoy!

INSTRUCTIONS

  1. Preheat oven to 325°.
  2. In one bowl, whisk together the dry ingredients. In another, whisk together the wet ingredients.
  3. Add the wet to the dry and mix until the batter just comes together. (It can be lumpy. The more you mix the batter, the less tender the muffin will be.)
  4. Fold in fresh raspberries.
  5. Scoop the batter into a lined muffin tin. 
  6. Sprinkle the tops of the muffins with the sanding sugar. Bake for 18-20 minutes or until a toothpick comes out clean. Enjoy!

Lemon Raspberry Muffins

INGREDIENTS

  • 6 Tablespoons unsalted butter
  • 1/3 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoon lemon juice
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 3/4 cup granulated sugar
  • zest of one lemon
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 pint fresh raspberries
  • sanding sugar

INSTRUCTION

  1. Preheat oven to 325°.
  2. In one bowl, whisk together the dry ingredients. In another, whisk together the wet ingredients.
  3. Add the wet to the dry and mix until the batter just comes together. (It can be lumpy. The more you mix the batter, the less tender the muffin will be.)
  4. Fold in fresh raspberries.
  5. Scoop the batter into a lined muffin tin. 
  6. Sprinkle the tops of the muffins with the sanding sugar. Bake for 18-20 minutes or until a toothpick comes out clean. Enjoy!

INSTRUCTIONS

  1. Heat olive oil in a large pot over medium high heat, Add the ground beef and season with salt and pepper to taste.
  2. Cook until beef is browned, approximately 4-5 minutes. Add the onion and garlic and cook for about 2-3 minutes until fragrant.
  3. Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
  4. Bring to a simmer and cook for 25 minutes or until the rice is tender. Remove bay leaf and discard.
  5. Sprinkle with parsley and serve. Enjoy!

Cabbage Roll Soup

INGREDIENTS

  • 2 teaspoon olive oil
  • salt and pepper to taste
  • 1lb. ground beef (90% lean)
  • 1 onion, finely diced
  • 2 teaspoon minced garlic
  • 4 cups green cabbage, coarsely chopped
  • 2 carrots, peeled and chopped
  • 4 cups beef broth
  • 38 ounces, canned tomato sauce
  • 1/2 cup uncooked long grain rice
  • 1 bay leaf
  • 3 tablespoons brown sugar
  • 2 tablespoons parsley

INSTRUCTION

  1. Heat olive oil in a large pot over medium high heat, Add the ground beef and season with salt and pepper to taste.
  2. Cook until beef is browned, approximately 4-5 minutes. Add the onion and garlic and cook for about 2-3 minutes until fragrant.
  3. Add the cabbage, carrots, beef broth, tomato sauce, rice, bay leaf and brown sugar to the pot. Season with salt and pepper to taste.
  4. Bring to a simmer and cook for 25 minutes or until the rice is tender. Remove bay leaf and discard.
  5. Sprinkle with parsley and serve. Enjoy!

INSTRUCTIONS

  1. In a medium sized bowl, toss together the broccoli, sun-dried tomatoes, shallot, feta and almonds.
  2. In a small bowl, whisk together all dressing ingredients until emulsified. 
  3. Drizzle dressing over the salad and toss well. For best flavor, let the salad rest for 30 minutes before serving. 

Greek Broccoli Salad

INGREDIENTS

  • 1 large bunch of broccoli, cut into bite size pieces
  • 1/3 cup sun-dried tomatoes, roughly chopped 
  • 1/4 cup shallots or red onion, chopped
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup almonds, sliced
          Dressing
  •  1/4 cup olive oil
  • 2 tablespoon lemon juice
  • 1 teaspoon honey
  • 1 clove garlic, pressed
  • 1/2 teaspoon dried oregano

INSTRUCTION

  1. In a medium sized bowl, toss together the broccoli, sun-dried tomatoes, shallot, feta and almonds.
  2. In a small bowl, whisk together all dressing ingredients until emulsified. 
  3. Drizzle dressing over the salad and toss well. For best flavor, let the salad rest for 30 minutes before serving. 

INSTRUCTIONS

  1. Wash the apples, core and cut into wedges. Add the apple and orange slices to a stockpot. Place the cinnamon sticks and whole clove into a small piece of cheesecloth and place into the stockpot. Add enough water to cover the fruit plus about 1 inch and cook on high heat for 30 minutes, stirring often. Reduce the heat to low and simmer for 2 hours. Add water as needed to keep fruit covered throughout simmering time. 
  2. Remove the cheesecloth of spices from the stockpot and mash the fruit with the back of a wooden spoon or with a potato masher as much as possible. (Reserve the cooked fruit for another purpose such as applesauce or you can choose to discard.)
  3. Taste the cider for sweetness and add brown sugar to sweeten if desired.
  4. Pour cider into mugs and garnish with apple and orange slices or cinnamon sticks... Or both! Enjoy!

Hot Apple Cider

INGREDIENTS

  • 10-12 apples (assorted- Honeycrisp, Gala, Granny smith, etc.)
  • 2 medium naval oranges, peeled and sectioned
  • 4, 3-inch cinnamon sticks
  • 1 tablespoons whole clove
  • about 1 gallon fresh water
  • dark brown sugar to taste (optional)
  • Apple slices, orange slices, cinnamon sticks (All optional garnishes)

INSTRUCTION

  1. Wash the apples, core and cut into wedges. Add the apple and orange slices to a stockpot. Place the cinnamon sticks and whole clove into a small piece of cheesecloth and place into the stockpot. Add enough water to cover the fruit plus about 1 inch and cook on high heat for 30 minutes, stirring often. Reduce the heat to low and simmer for 2 hours. Add water as needed to keep fruit covered throughout simmering time. 
  2. Remove the cheesecloth of spices from the stockpot and mash the fruit with the back of a wooden spoon or with a potato masher as much as possible. (Reserve the cooked fruit for another purpose such as applesauce or you can choose to discard.)
  3. Taste the cider for sweetness and add brown sugar to sweeten if desired.
  4. Pour cider into mugs and garnish with apple and orange slices or cinnamon sticks... Or both! Enjoy!

INSTRUCTIONS

  1. In a large saucepan, cook cream and broccoli, uncovered, over medium low heat for 5-6 minutes, or until broccoli is crisp-tender. Meanwhile, cook tortellini according to packaging directions. 
  2. Stir 2 cups cheese and pepper into broccoli mixture. Bring to a boil. Reduce heat; simmer, uncovered for 8-10 minutes or until mixture is thickened; stirring occasionally. 
  3. Drain tortellini; add to sauce and toss to coat. Sprinkle with parsley and remaining cheese. Enjoy!

Broccoli Cheese Tortellini

INGREDIENTS

  • 2 cups heavy whipping cream
  • 1 cup fresh broccoli
  • 2 packages (9 ounce each) refrigerated cheese tortellini
  • 2 1/2 cups shredded parmesan cheese, divided
  • 1/4 teaspoon coarsely ground pepper
  • 2 teaspoons minced fresh parsley

INSTRUCTION

  1. In a large saucepan, cook cream and broccoli, uncovered, over medium low heat for 5-6 minutes, or until broccoli is crisp-tender. Meanwhile, cook tortellini according to packaging directions. 
  2. Stir 2 cups cheese and pepper into broccoli mixture. Bring to a boil. Reduce heat; simmer, uncovered for 8-10 minutes or until mixture is thickened; stirring occasionally. 
  3. Drain tortellini; add to sauce and toss to coat. Sprinkle with parsley and remaining cheese. Enjoy!

INSTRUCTIONS

  1. Preheat oven to 425°. Roll out bottom crust and place in 10\" pie pan and set aside.
  2. Place 2 tablespoon of butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook until vegetables are soft and fragrant. Stir in bouillon and water. Bring to a boil. Stir in the potatoes and cook until they become tender, but still firm. 
  3. In a medium saucepan, melt the remaining 2 tablespoon butter. Stir in the turkey and slowly incorporate the flour. Once the flour has all been added, stir in the milk. Place the turkey mixture into the vegetable mixture and cook until thickened. Pour mixture into the unbaked pie shell and add the second rolled out pie crust onto the top of the pie. Flute edges to ensure the crusts have sealed together and then create 4 slits in the top crust to let out steam. 
  4. Bake for 15 minutes at 425°. Reduce oven temperature to 350° and bake for additional 20 minutes, or until crust is golden brown. Enjoy!

Turkey Pot Pie

INGREDIENTS

  • 2, 10 inch pie crusts
  • 4 tablespoons butter
  • 1 small onion, minced
  • 2 celery stocks, chopped
  • 2 carrots, diced
  • 3 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • 2 teaspoon chicken bouillon
  • 2 cups water
  • 3 potatoes peeled and cubed
  • 1 1/2 cups turkey, cooked & cubed
  • 3 tablespoon flour
  • 1/2 cup milk
  • salt & pepper, to taste

INSTRUCTION

  1. Preheat oven to 425°. Roll out bottom crust and place in 10\" pie pan and set aside.
  2. Place 2 tablespoon of butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook until vegetables are soft and fragrant. Stir in bouillon and water. Bring to a boil. Stir in the potatoes and cook until they become tender, but still firm. 
  3. In a medium saucepan, melt the remaining 2 tablespoon butter. Stir in the turkey and slowly incorporate the flour. Once the flour has all been added, stir in the milk. Place the turkey mixture into the vegetable mixture and cook until thickened. Pour mixture into the unbaked pie shell and add the second rolled out pie crust onto the top of the pie. Flute edges to ensure the crusts have sealed together and then create 4 slits in the top crust to let out steam. 
  4. Bake for 15 minutes at 425°. Reduce oven temperature to 350° and bake for additional 20 minutes, or until crust is golden brown. Enjoy!

INSTRUCTIONS

  1. Heat oven to 400°.
  2. Place squash (with seeds still in) cut side up on a baking sheet and bake, approximately for 45 minutes. 
  3. Remove from oven and scoop out the seeds and fibers. 
  4. Mix remaining ingredients and distribute evenly into each squash. 
  5. Return to oven for approximately 10 minutes. 
  6. Serve hot and enjoy! 

Honey Nut Acorn Squash

INGREDIENTS

  • 2 acorn squash, cut lengthwise with seeds left inside
  • 2 tablespoon butter
  • 1/4 cup honey
  • 2 tablespoon pecan or walnuts, chopped
  • 2 teaspoon Worcestershire
  • 2 tablespoon raisins (optional) 

INSTRUCTION

  1. Heat oven to 400°.
  2. Place squash (with seeds still in) cut side up on a baking sheet and bake, approximately for 45 minutes. 
  3. Remove from oven and scoop out the seeds and fibers. 
  4. Mix remaining ingredients and distribute evenly into each squash. 
  5. Return to oven for approximately 10 minutes. 
  6. Serve hot and enjoy! 

INSTRUCTIONS

  1. Preheat oven to 350°. Over medium heat, cook the eggplant, onion, zucchini and red pepper along with the dressing in a large oven-safe skillet for 5 minutes until veggies are crisp-tender.
  2. Stir in stewed tomatoes, cook for additional 15 minutes, stirring occasionally. 
  3. Top with cheese and bake for approximately 15 minutes, or until golden brown. Enjoy!

Easy Fall Ratatouille

INGREDIENTS

  • 2 tablespoon sun-dried tomato and oregano dressing
  • 1 10 ounce can stewed tomatoes (no salt added)
  • 1/4 cup grated parmesan cheese
  • 1/4 cup shredded mozzarella
  • 1 eggplant, cut into 1/2 inch chunks
  • Onion, cut into 1/2 inch chunks
  • Zucchini, cut into 1/2 inch chunks
  • Red pepper, cut into 1/2 inch chunks

INSTRUCTION

  1. Preheat oven to 350°. Over medium heat, cook the eggplant, onion, zucchini and red pepper along with the dressing in a large oven-safe skillet for 5 minutes until veggies are crisp-tender.
  2. Stir in stewed tomatoes, cook for additional 15 minutes, stirring occasionally. 
  3. Top with cheese and bake for approximately 15 minutes, or until golden brown. Enjoy!

INSTRUCTIONS

  1. Preheat oven to 400°.
  2. Break or cut off the woody ends of the asparagus spears.
  3. Coat a foil-lined baking sheet with olive oil.
  4. Arrange the asparagus on the baking sheet and sprinkle with salt & pepper.
  5. Toss asparagus on the baking sheet, then top off with parmesan cheese.
  6. Bake until cheese begins to brown, about 8-10 minutes. Enjoy!

Oven Roasted Asparagus

INGREDIENTS

  • 1 lb. asparagus
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup parmesan cheese

INSTRUCTION

  1. Preheat oven to 400°.
  2. Break or cut off the woody ends of the asparagus spears.
  3. Coat a foil-lined baking sheet with olive oil.
  4. Arrange the asparagus on the baking sheet and sprinkle with salt & pepper.
  5. Toss asparagus on the baking sheet, then top off with parmesan cheese.
  6. Bake until cheese begins to brown, about 8-10 minutes. Enjoy!

INSTRUCTIONS

  1. In a large skillet over medium heat, heat olive oil. Add onions and a dash of salt until the onions become translucent and fragrant, about 5 minutes. Add garlic and cook for an additional 5 minutes (you can choose to add red pepper flake here). Add zucchini, yellow squash and red bell pepper until squash is cooked through, but not mushy; about 7 minutes. Remove the pan from heat and our the lime juice over the veggie filling. Set aside.
  2. To scramble the eggs, place eggs in a bowl and whisk until the eggs are one color and no longer separated from yolk. Add dash of salt & pepper. Scramble over medium heat until eggs are lightly set. Fold in the tomatoes and transfer to the veggie mixture. 
  3. Warm tortillas to your desire of texture, then fill up the tacos with desired amount of filling. Top with optional garnishes such as cilantro, cheese or a delicious jar of Imperio Roasted Verde salsa! Enjoy!

Veggie Breakfast Tacos

INGREDIENTS

  • 2 teaspoons olive oil
  • 1 small white or yellow onion, diced
  • 2 garlic cloves, pressed or minced
  • 1 small zucchini, sliced into 2-inch strips
  • 1 small yellow squash sliced into 2-inch strips
  • 1 red bell pepper, deseeded and chopped
  • 1/2 lime, juiced
  • Salt & pepper to taste
  • Red pepper flake (optional)
  • 4-6 scrambled eggs
  • Handful of cherry tomatoes, chopped
  • 6 flour or corn tortillas
  • A jar of Imperio Roasted Verde salsa.... YUM

INSTRUCTION

  1. In a large skillet over medium heat, heat olive oil. Add onions and a dash of salt until the onions become translucent and fragrant, about 5 minutes. Add garlic and cook for an additional 5 minutes (you can choose to add red pepper flake here). Add zucchini, yellow squash and red bell pepper until squash is cooked through, but not mushy; about 7 minutes. Remove the pan from heat and our the lime juice over the veggie filling. Set aside.
  2. To scramble the eggs, place eggs in a bowl and whisk until the eggs are one color and no longer separated from yolk. Add dash of salt & pepper. Scramble over medium heat until eggs are lightly set. Fold in the tomatoes and transfer to the veggie mixture. 
  3. Warm tortillas to your desire of texture, then fill up the tacos with desired amount of filling. Top with optional garnishes such as cilantro, cheese or a delicious jar of Imperio Roasted Verde salsa! Enjoy!

INSTRUCTIONS

  1. Cook quinoa according to package directions. While quinoa is cooking, start steaming the broccoli florets until tender. (Be careful not to overcook as they will become mushy) Drain well and pat dry in order to help the cakes stick together.
  2. Place broccoli, scallions, quinoa, egg, salt, pepper, garlic, and cheese into a food processor and pulse until finely ground. Pulse in almond flour until mixed well. (The mixture should mound onto a spoon easily and be slightly sticky. If mixture seems to wet and will not form, continue gradually adding flour until it becomes manageable) Form 4 large patties, you do not have to coat patties in flour or breadcrumbs, but do as you please. 
  3. Heat oil in skillet over medium heat, carefully placing patties into skillet - resisting the urge to move or fiddle with them so they do not come apart! As they form a deep golden crust, they will naturally start to release themselves from the pan so flipping is more easier, about 5 minutes. Flip and brown other side, the center should start to raise in puffiness. 
  4. Serve warm or cold with a nice side salad or cheesy noodles! Enjoy! 

Broccoli Quinoa Cakes

INGREDIENTS

  • Quinoa
  • Broccoli florets 
  • 2 scallions, diced
  • 1 egg
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 garlic clove, finely minced
  • 1/4 cup almond flour (can be substituted for regular flour or bread crumbs)
  • 1/2 cup grated cheese 
  • 2-3 tablespoons of oil for browning

INSTRUCTION

  1. Cook quinoa according to package directions. While quinoa is cooking, start steaming the broccoli florets until tender. (Be careful not to overcook as they will become mushy) Drain well and pat dry in order to help the cakes stick together.
  2. Place broccoli, scallions, quinoa, egg, salt, pepper, garlic, and cheese into a food processor and pulse until finely ground. Pulse in almond flour until mixed well. (The mixture should mound onto a spoon easily and be slightly sticky. If mixture seems to wet and will not form, continue gradually adding flour until it becomes manageable) Form 4 large patties, you do not have to coat patties in flour or breadcrumbs, but do as you please. 
  3. Heat oil in skillet over medium heat, carefully placing patties into skillet - resisting the urge to move or fiddle with them so they do not come apart! As they form a deep golden crust, they will naturally start to release themselves from the pan so flipping is more easier, about 5 minutes. Flip and brown other side, the center should start to raise in puffiness. 
  4. Serve warm or cold with a nice side salad or cheesy noodles! Enjoy! 

INSTRUCTIONS

  1. (optional) In a large skillet or wok, pan sear your choice of protein until cooked thoroughly, set aside.
  2. In same skillet, add 1-2 tablespoons of oil and sauté shallots, garlic, mushrooms, bell pepper and carrots over medium heat until carrots become tender, about 7-8 minutes. Toss in peas at the end. At the same time the veggies are cooking, whisk eggs in a bowl and scramble in a separate pan. This is completely optional. 
  3. Once the veggies are tender, scoot them over to one side of the pan and reoil the empty side of the pan. Adding cooked rice. Turn up the heat and fry for about 3-4 minutes, constantly moving rice around. If you chose to add eggs now is the time to place in pan. Mix with veggies and continue stirring and cooking for an additional 3 minutes. 
  4. Drizzle with soy sauce, sesame oil, palm sugar. Place desired protein on top of rice. Garnish with scallions, peanuts or chili paste. Enjoy!

Indonesian Fried Rice

INGREDIENTS

  • (optional) Tofu, chicken or shrimp
  • 3 tablespoon oil, divided
  • 2 shallots (or 1/2 onion), diced
  • 4 garlic cloves, minced
  • 1 cup carrot, diced small
  • 1 cup red bell pepper, chopped
  • 2 cups sliced mushrooms
  • 1 cup of snow peas, snapped peas or green beans
  • 2 eggs (optional)
  • 3 cups of cooked, dried basmati rice (leftovers are always a great option)
  • 3 tablespoons soy sauce to taste
  • 1 1/2 tablespoons honey or palm sugar
  • 1 teaspoon sesame oil
  • 1/4-1/2 cup chopped scallions

INSTRUCTION

  1. (optional) In a large skillet or wok, pan sear your choice of protein until cooked thoroughly, set aside.
  2. In same skillet, add 1-2 tablespoons of oil and sauté shallots, garlic, mushrooms, bell pepper and carrots over medium heat until carrots become tender, about 7-8 minutes. Toss in peas at the end. At the same time the veggies are cooking, whisk eggs in a bowl and scramble in a separate pan. This is completely optional. 
  3. Once the veggies are tender, scoot them over to one side of the pan and reoil the empty side of the pan. Adding cooked rice. Turn up the heat and fry for about 3-4 minutes, constantly moving rice around. If you chose to add eggs now is the time to place in pan. Mix with veggies and continue stirring and cooking for an additional 3 minutes. 
  4. Drizzle with soy sauce, sesame oil, palm sugar. Place desired protein on top of rice. Garnish with scallions, peanuts or chili paste. Enjoy!

INSTRUCTIONS

  1. Mix all ingredients, add ice & blood orange slices for decoration. Sip and enjoy!

Blood Orange Cocktail

Makes 4 drinks. 130 calories

INGREDIENTS

  • 1 cup dry white wine
  • 4 tablespoons vodka
  • 4 tablespoons Grand Marnier (Can be substituted for 2 tablespoons orange juice + 1/2 teaspoon orange extract)
  • 3/4 cup blood orange juice
  • 5 tablespoons simple syrup, or more for desired tastiness 

INSTRUCTION

  1. Mix all ingredients, add ice & blood orange slices for decoration. Sip and enjoy!

INSTRUCTIONS

  1. Add all the ingredients for the quick marinade in a large mixing bowl. Toss together until chicken is evenly coated with spices. Cover and set aside.
  2. In a large skillet over medium-high heat, add 1 tablespoon of cooking oil. Add the peppers, onions and a pinch of salt. Cook, stirring occasionally, for about 8 minutes, until the veggies are soft.
  3. Remove from the skillet, place in a large bowl, cover and set aside.
  4. Add the remaining tablespoon of cooking oil to the same skillet. Add the marinated chicken and cook for 8 to 10 minutes, until chicken is fully cooked.
  5. Add the peppers and onions back to the skillet, toss together with the chicken and remove from heat.
  6. Serve in warm corn tortillas and top with sour cream, guacamole and chopped cilantro and do not forget the Imperio Salsa! Enjoy!!

30 Minute Chicken Fajitas

INGREDIENTS

QUICK MARINADE FOR THE CHICKEN
  • 2 pounds boneless chicken breasts
  • 1/4 cup chopped cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon cooking oil
  • 1 tablespoon garlic

INSTRUCTION

  1. Add all the ingredients for the quick marinade in a large mixing bowl. Toss together until chicken is evenly coated with spices. Cover and set aside.
  2. In a large skillet over medium-high heat, add 1 tablespoon of cooking oil. Add the peppers, onions and a pinch of salt. Cook, stirring occasionally, for about 8 minutes, until the veggies are soft.
  3. Remove from the skillet, place in a large bowl, cover and set aside.
  4. Add the remaining tablespoon of cooking oil to the same skillet. Add the marinated chicken and cook for 8 to 10 minutes, until chicken is fully cooked.
  5. Add the peppers and onions back to the skillet, toss together with the chicken and remove from heat.
  6. Serve in warm corn tortillas and top with sour cream, guacamole and chopped cilantro and do not forget the Imperio Salsa! Enjoy!!
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