Ingredient: salt and pepper

Ratatouille

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 Ratatouille
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Start off by making the tomato sauce before prepping the vegetables. I usually make my own sauce but you can always buy a jar of prepared tomato sauce. Also, if you want to be fancy, you can make tomato concasse which are blanched, shocked, skins removed, and seeded. You can skip the work by buying a can of tomatoes that already have the skins removed. The next step is to just squeeze the seeds out, like I do in the video. I also do not use the juice in the can, it tends to have a metallic taste.
  2. Preheat oven to 400 degrees. Saute the onions and garlic in olive oil then season with a pinch of salt and pepper. Once the onions become translucent, add the tomatoes that have been seeded and drained. Cook for a few minutes until the flavors combine. Add 2 tsp of Thyme, bay leaf, tomato paste, sugar, and the wine. Cover and let simmer for up to an hour. I let it simmer while preparing the vegetables.
  3. *Hint on tomato paste: I found that when buying a small can of tomato paste, I never use the whole can. You can save it by spooning out a tablespoon onto parchment paper then freeze it. Once frozen, you can place them in a zip-top bag and use them as you please!
  4. While the tomato sauce is simmering, cut the eggplant, zucchini, squash, and red bell pepper in 1/8th inch pieces. This is best achieved with a mandoline but a sharp knife with consistent cuts works well too. Once this is done, add the cream to the tomato sauce and season with salt if needed.
  5. Add the tomato sauce to the bottom of the baking dish (remove the bay leaf) and spread evenly. Start by laying the vegetables in this order: eggplant, squash, zucchini, red bell pepper and repeat. Once it's layered, you can press down to make sure that it is tightly packed. To finish, season the vegetables with salt, pepper, thyme (1 tbsp), and drizzle with olive oil. Cover with foil or parchment and bake for 40-55 minutes. You will know it's ready when the tomato sauce is bubbly and the vegetables have given off their liquid. Serve hot, Bon Appetite!

:: Donut Breakfast Sandwich ::

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 Donut Breakfast Sandwich
Servings
1
Ingredients
Servings
1
Ingredients
Instructions
  1. Preheat pan and add butter.
  2. While the butter is melting, cut the donut in half and spread boursin cheese on one side and jam on the other.
  3. Spread sliced avocado and tomato on top of the cheese.
  4. Add the onion and shallot to the pan and cook until translucent. Then add the canadian bacon.
  5. Once the the bacon is slightly crisp, add an egg and fry topping with salt and pepper.
  6. When the egg is flipped and cooked to medium.
  7. Place egg on top of tomato, put the other half donut on top- ta da!
Recipe Notes

If you're feeling funky, try making it with a specialty { blueberry cake, apple fritter } donut. Let me know how that is!

Spicy Mexican Soup

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 Spicy Mexican Soup
Dairy Free
Servings
4
Ingredients
Servings
4
Ingredients
Instructions
  1. Pour 2 Tbs grapeseed oil into soup pot.
  2. Once heated, add shallots, garlic, and onion.
  3. Cook until translucent and season with salt and pepper to taste.
  4. Add carrots , tomato, and salami.
  5. After a few minutes, add the chili in adobo sauce, tomato paste, chili powder, cayenne, cumin, and chipotle powder.
  6. Once everything is mixed well together, add the chicken stock and simmer covered for about 30 minutes.
  7. In a separate pot, cook pasta until al dente. Once drained, add the pasta to each serving bowl then cover with soup.
Recipe Notes

You will have extra chilies in adobo and tomato paste. Spoon a teaspoon of each onto a cookie sheet lined with parchment leaving space between. Freeze for 1 hr then put them in a plastic bag and place back in the freezer. Whenever your recipe calls for each of these ingredients, you can pull the exact amount right out of the freezer.

Polenta Al Forno

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 Polenta Al Forno
Gluten Free, Italian
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
6-8
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 10 minutes
Servings
6-8
Ingredients
Instructions
  1. Blanch spinach briefly in large pot of boiling water. 1 to 2 minutes. Drain and cool. Squeeze all excess moisture from spinach and roughly chop.
  2. In a large bowl, combine chopped spinach and ricotta. Season with salt and pepper, then add cayenne, lemon zest, half the Parmesan and all but 2 T of the fontina and stir well.
  3. Butter a 9x12 casserole dish. Ladle in half the warm, soft polenta and spread with a spatula to make a thin layer. Spoon spinach mixture evenly over it. Top with remaining soft polenta and spread to smooth surface. (may be made ahead up to this point, then covered and refrigerated. Bring to room temperate before baking.)
  4. Sprinkle with remaining Parmesan and fontina. Bake, uncovered, at 375 for 30-40 minutes, until nicely browned. Remove from over and let rest for 10 minutes before serving.
Recipe Notes

Adapted from the NY Times recipe

Cantaloupe Gazpacho

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 Cantaloupe Gazpacho
Inspired by Chef Jose Vela
Servings
3-4
Ingredients
Servings
3-4
Ingredients
Instructions
  1. Cut up all ingredients into small pieces, a rough chop
  2. Pulse all fruit and veggies in a food processor. I suppose a vitamix would work well too.
  3. While blending, slowly pour the olive oil and sherry until blended well.
  4. Add salt and pepper to taste.
  5. Once finished, taste to double check the flavor. It may need a bit more sherry vinegar.
  6. Bon Appetit!
Recipe Notes

*Feel free to take out a veggie if you're sensitive to it. I tend to go light on the red pepper.

Spinach & Butternut Squash Lasagna

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 Spinach & Butternut Squash Lasagna
Prep Time 15 minutes
Cook Time 82 minutes
Passive Time 15 minutes
Servings
Ingredients
Ingredients
Best Marinara Sauce
Prep Time 15 minutes
Cook Time 82 minutes
Passive Time 15 minutes
Servings
Ingredients
Ingredients
Best Marinara Sauce
Instructions
Spinach & Butternut Squash Lasagna
  1. Preheat oven to 400 and roast butternut squash for about 30 minutes or until cooked through.
  2. Mix ricotta, ¾ c mozzarella, ¼ c parmesan, salt, pepper and oregano in bowl and set aside.
  3. Reduce heat to 350 and coat 9x13 pan with cooking spray.
  4. Spread 1/2 c tomato sauce (recipe below) on bottom and top with 3 noodles to cover (or 1 if using fresh). Top the noodles with half butternut squash and half spinach. Dollop half ricotta mixture on top then add 1 cup tomato sauce on top. Repeat this layer one more time, pressing down on the filling as you add the layer. Put the remaining sheet(s) on top. Spread the remaining sauce on top then add ¾ c mozzarella and ¼ c parmesan. Cover with foil with cooking spray on the inside.
  5. Bake for 50 minutes. Remove foil and continue to bake 7 more minutes so the cheese browns. Let stand for 15 minutes before serving.
Best Marinara Sauce
  1. Sauté onion, garlic and shallot in olive oil until fragrant. Add celery and carrots. Cook until veggies are brown and soft. A few pinches of salt and pepper along the way to help relieve moisture. Deglaze pan with red wine, scraping the bottom of the pan. Once the liquid has evaporated, add the bay leaf, thyme, tomato paste, and tomato sauce. Stir then cover and simmer for 20 or so minutes. Taste and add salt or pepper. Now, add heavy cream or milk. This will make the sauce less acidic and extra delicious. Stir and cook on low for 5 minutes.
  2. Adaptation: put onion garlic, shallot, carrot, and celery in food processor and grind until there are no visible pieces. Brown this in olive oil for less chunky sauce. Add water if you like it less thick.

Black Bean & Chickpea Chili

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 Black Bean & Chickpea Chili
Recipe adapted from Love and Lemons
Servings
4 people
Ingredients
Ingredients
Serve with
Servings
4 people
Ingredients
Ingredients
Serve with
Instructions
  1. Heat oil in a large pot over medium heat. Add chopped onion, salt & pepper and stir. Cook until the onion is slightly translucent then add the garlic and peppers. Stir and cook until soft.
  2. Add the canned tomatoes and the chicken stock. Then add the black beans, chickpeas, adobo sauce, corn and seasonings. Cover, reduce heat to low, and cook for 25 more minutes, stirring occasionally.
  3. Taste and adjust seasonings adding more salt and pepper.
  4. Serve with toppings of your choice. Chill the leftovers and store in the fridge for up to 5 days.
Recipe Notes

*To make vegetarian: swap the chicken stock for water or vegetable stock

Baked Stuffed Artichokes

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 Baked Stuffed Artichokes
Prep Time 10 minutes
Cook Time 1 hour and 15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 1 hour and 15 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 425.
  2. Wash artichokes thoroughly then slice the bottom stem off letting it stand evenly.
  3. Slice 1/4 inch off the top leaves leaving them exposed. Then stretch open the leaves making room for the stuffing.
  4. Combine all ingredients except the lemon then stuff in between each leaf. After you're done stuffing, squeeze a spritz of lemon on top to preserve the color (oops I forgot to do that). Then drizzle olive oil on top of each.
  5. Place the artichokes in a baking dish and fill 1/4 of the way up with boiling water. Cover with foil and bake for 1 hour and 15 minutes.

Truffled Asparagus Tart

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 Truffled Asparagus Tart
Recipe adapted from Martha Stewart
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet lined with a silpat or parchment paper. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
  2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; toss in olive oil then arrange in a single layer over Gruyere. Season with salt, pepper, and garlic powder. Bake until spears are tender, 20 to 25 minutes. After, lightly drizzle with good quality truffle oil.