Food & Drink

Ingredients 2 Tablespoons Olive Oil 2 Tablespoons Butter ½ whole Onion, Chopped Fine 3 whole Garlic Cloves, Minced 1 cup White Wine ½ teaspoons Thyme, Dried 1 pound Mussels 1 pinch Salt And Pepper, to taste 1 loaf Crusty Artisan Bread Of Choice Instructions Melt butter and olive oil over medium-low heat. Add onion and garlic and cook for 3 minutes or until translucent. Add white wine, thyme and mussels. Stir and cover the pot for about 8-10 minutes. Discard any unopened mussels. Season with salt and pepper. While mussels are cooking, place the bread on an oven rack for 8 minutes. Slice. Dump the pot into a bowl. Place bread around the outside edge. Serve and dip bread into the broth.

INGREDIENTS 4 king oyster mushrooms* (or regular if you can't find king oyster) 2 Tbsp extra virgin olive oil 30 mL, divided 1 tsp smoked paprika ¼ tsp salt ¼ tsp cayenne pepper 2 cloves garlic minced ¼ cup BBQ sauce 60 g INSTRUCTIONS Shred Mushrooms: Preheat oven to 400 degrees F (204 C). Clean mushrooms with a damp paper towel. Using two forks, shred the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.  Bake: Drizzle with 1 Tbsp of the oil, paprika, salt, cayenne, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges. Sauté: Heat remaining 1 Tbsp oil in a large saute pan over medium high. Transfer cooked mushrooms to pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant. Serve warm on sandwiches, nachos, salads, tacos…or whenever you eat pulled pork!

INGREDIENTS 1/2 lb. lasagna noodles (dried or ready-to-bake – see recipe notes!) 3 Tbsp. extra virgin olive oil (you could use butter or ghee if you prefer) 1/2 large yellow onion, diced 4 cloves garlic, minced 1 lb. baby portobello mushrooms, sliced Kosher salt and pepper to taste 1/4 cup flour 1.75 cups vegetable stock (you could also use chicken or turkey stock) 1/2 cup heavy cream 4 cups fresh spinach 1.5 cups shredded parmesan cheese, divided 8 oz. fresh mozzarella cheese, thinly sliced or shredded 1/4 cup chopped parsley for garnish (optional) INSTRUCTIONS GET THE NOODLES READY. If you’re using dried lasagna noodles, cook them according to package directions in very salty water until 5 minutes less than al dente. Drain and set aside. I recommend laying the noodles out in a single layer on a lightly oiled baking sheet as soon as they’re cooked – it keeps them from sticking together so they’re easier to work with later! (If you’re using ready-to-bake n

INGREDIENTS Mango Pound Cake 1/4 Cup Coconut milk (use fat milk or use heavy cream) 1.5 Cup All Purpouse Flour 2-3 Mango (or 3/4 cup Kesar Mango pulp) 3/4 Cup Sugar 2 tbsp Canola Oil 1 tsp Coconut Extract (or vanilla extract) 3/4 Cup Unsalted Butter 2 Large Eggs 1/2 tsp Baking Soda 1/2 tsp Baking Powder Toppings Fresh Mango Powdered Sugar INSTRUCTIONS Preheat oven to 325 degree F. Prepare a 7 inch round pan (or square). Rub the interior of pan with butter, then add flour and swirl it aroud to make a coating. Set aside. Peel mangoes, and using food processor puree tht pulp to yeild about 3/4 cup puree (add 1-2 tbsp water if puree looks to thick or lumpy. it should be smooth like pancake batter) Using a hand mixer or stand mixer, cream together butter and sugar until pale yellow in color. Batter should be creamy, pale yellow and not gritty(sugar full dissolved). Qith mixer running at low add 2 eggs (one at time), blending well after adding each egg

INGREDIENTS Dressing ½ cup plain nonfat yogurt *80 g 1 Tbsp lime juice 15 mL 1 tsp honey 5 mL ½ tsp paprika ¼ tsp cumin Salad Splash of oil 4 ears corn about 3 cups, 285 g of kernels, shucked and kernels removed 1 clove garlic minced 2 Tbsp lime juice 30 mL ¼ tsp salt 1 cup canned black beans 200 g, drained and rinsed 1 red bell pepper seeded and chopped ½ cup chopped red onion 35 g ½ cup packed fresh cilantro chopped ½ cup cotija cheese 88 g, crumbled, can sub feta INSTRUCTIONS Mix all dressing ingredients and set aside. Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.** In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or cold. Perfect over tacos, as a chip dip, or by itself!

Ingredients 2 1/4 cups all-purpose flour 3 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon cinnamon 1/2 cup butter 2 eggs 1/2 cup half and half cream 1/4 cup brown sugar 1/2 teaspoon vanilla MAPLE SYRUP GLAZE 1/2 cup powdered / icing sugar 1/2 teaspoon vanilla 2 tablespoons maple syrup 1/2 tablespoon cream half and half Instructions Pre-heat oven to 375°, line a cookie sheet with parchment paper. In a medium bowl beat eggs, then beat in cream, brown sugar and vanilla. In a large bowl whisk together flour, baking powder, salt and cinnamon.  Then cut in butter until you have a crumb mixture.  Make a well in the centre and add the beaten egg mixture, stir just until combined. Turn onto a floured flat surface and knead gently into an 8 inch circle.  Place on prepared cookie sheet and cut into 8-10 triangles.  Brush with a little milk, sprinkle with sugar and bake for approximately 14-16 minutes.  Let cool completely before frosting. MAPLE

Ingredients a handful of frozen mango chunks 2 small bananas 2 tablespoons of frozen blueberries 1/2 cup of plant-based yogurt water Instructions In a blender add a splash of water and half of plant-based yogurt, one small banana and frozen mango chunks. Blend and pour into a tall glass. To your blender cup, add in another splash of water, the rest of the yogurt, a banana and frozen blueberries. Blend and pour in the glass on top of the mango mixture. Serve with coconut shreds, hemp seeds and blueberries.

Ingredients 1 kiwi 3 teaspoons pineapple juice 1 teaspoon (or more if you like it sweet) raw honey 1 can La Croix sparkling lemon water *optional: ice cubes with fresh mint leaves Instructions Peel and slice the kiwi and place into a small food processor or blender Add the pineapple juice and raw honey (honey should be warmed a few seconds in the microwave so it is in a liquid state) Pulse or blend to make a thin, well-blended puree Pour 3/4 cup sparkling water into each glass. Divide the puree and pour in each glass Serve with mint ice cubes if desired

Ingredients 2 tablespoons butter (or coconut oil) 1 lb shrimp (not frozen, needs to be thawed) salt and pepper to taste 1 tablespoon garlic salt 1 lemon (freshly squeezed) 1/2 cup chicken broth (or you can use water) 2 tablespoons fresh parsley freshly grated parmesan cheese 8 oz angel hair pasta Instructions In a large pot of boiling water cook angel hair (or spaghetti) pasta according to directions. Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, garlic salt. Cook, stirring occasionally until the shrimp turns pink. About 2-4 minutes. Stir in lemon juice and chicken broth (you can use water). Bring to a simmer. Stir in fresh parsley and parmesan cheese. Toss with angel hair pasta and garnish with more parmesan and parsley.

INGREDIENTS CAKE:  1 cup (2 sticks, 8 ounces) butter, softened to room temperature  1 3/4 cups (13 ounces) granulated sugar  1 tablespoon fresh lemon zest  4 large eggs (7 ounces), room temperature  2 teaspoons vanilla extract  2 1/2 cups (12.5 ounces) all-purpose flour  2 teaspoons baking powder  1/4 teaspoon baking soda  1/2 teaspoon salt  1 cup buttermilk (storebought or homemade)  1/2 cup fresh lemon juice (from about 3 lemons)  2 cups (12 ounces) fresh or frozen blueberries (do not thaw if frozen)  2 tablespoons all-purpose flour WHIPPED LEMON CREAM CHEESE FROSTING:  12 ounces cream cheese, softened to room temperature  1/2 cup (1 stick, 4 ounces) butter, softened to room temperature  4 1/2 cups (18 ounces) powdered sugar  1 to 2 teaspoons fresh lemon zest  1 tablespoon fresh lemon juice  2 tablespoons heavy cream GARNISH:  Fresh lemon slices  Fresh blueberries INSTRUCTIONS Preheat the oven to 350 degrees. Line the bottom of two

Ingredients Batter: 1/2 cup chickpea flour (60 g)  4 tbsp cornstarch (30 g) 1/2 cup plant-based milk (120 ml) 1/2 tbsp soy sauce  1 medium head of cauliflower cut into bite-sized florets (600 g) Sauce: 1/2 cup of water (120 ml) 3 tbsp soy sauce 2 tbsp rice vinegar 2 tbsp maple syrup 1 tbsp cornstarch 1/2 tsp smoked paprika 1/4-1/3 tsp cayenne pepper OR 4-6 dried chilies  For the skillet: 2 tsp oil or water 4 cloves garlic minced 1 tbsp fresh ginger minced 3/4-1 tsp peppercorns 1 small/medium bell pepper sliced into fine strips 1 tsp sesame seeds fresh chives chopped peanuts (optional) Instructions Batter: Preheat oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper. In a large bowl whisk together cornstarch, chickpea flour, plant-based milk, and soy sauce. Let it sit for about 1 minute, then add the cauliflower florets. Toss until all cauliflower florets are coated with batter. Transfer the cauliflower t

INGREDIENTS 4 eggs 1 tablespoon extra virgin coconut oil melted 1/4 cup almond milk or water 1/4 cup coconut cream melted 1/2 teaspoon vanilla extract - optional for savory filling 2 tablespoons coconut flour 1 tablespoon almond meal also known as almond flour/ground almond INSTRUCTIONS In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour and almond meal  Using a whisk or electric mixer, beat until a smooth batter form with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly. Heat a lightly oil mini egg pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini non stick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break. Pour 1/4 cup of the crepe batter onto the pan, then tip and r

Ingredients 1 ½ cups plus ¾ cup of shredded mozzarella cheese divided 2 ounces cream cheese 1 egg ¾ cup almond flour 6 strips bacon ¼ cup ranch dressing 1 cup shredded chicken breast Instructions Preheat the oven to 400F degrees. Pour 1 ½ cups of the shredded mozzarella cheese into a large microwave safe bowl along with the cream cheese. Microwave on high for 30 seconds. Stir well, then continue to microwave in 15 second increments, stirring between each interval, until the cheeses are completely melted. Stir until smooth. Quickly stir in the egg and almond flour. Work the dough in the bowl with clean hands until it forms a ball. It will be very sticky, so you may want to oil your hands first. Line a baking sheet with parchment paper. Place the dough in the center and use your hands to press it into a rectangle, approximately 9×13 inches. Bake the pizza crust at 400F for 8-10 minutes, or until it just begins to brown slightly around the edges. Remove from the

Ingredients Seeds from 2 large pumpkins ½ teaspoon Lawry’s Seasoned Salt ½ tablespoon olive oil Dash of salt Instructions Preheat oven to 350 degrees F. Scrape out and remove seeds from your two pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or deformed seeds. Wash in a colander and once again remove any unwanted items. Soak the clean seeds in a bowl full of water for 1/2 hour on the kitchen counter or overnight in the refrigerator. Drain the seeds, discarding the water. Fill a pot with water and a dash of salt (enough water so that it will cover the seeds). Bring the water to a boil. Place seeds into the boiling water and boil gently for about 10 minutes. Turn off the heat and drain the seeds and place back into your empty bowl. Toss seeds with olive oil. Lay out seeds in a thin layer onto a cookie sheet. Sprinkle with Lawry’s Seasoned Salt. Place in oven and move and turn the seeds over about every 10 m

INGREDIENTS 4 ounces bittersweet chocolate 70% or higher 1 1/2 cups whole milk 2 tablespoons sugar 2 teaspoons corn starch INSTRUCTIONS Into a saucepan over LOW heat add chocolate and a smidge of milk. Stir with a wooden spoon until melted. SLOWLY add remaining milk until it’s well combined. Add sugar. Mix to combine. Whisk in corn starch. Continue cooking over LOW heat until it becomes thick, creamy and coats the back of the wooden spoon.

INGREDIENTS 2 tablespoons extra-virgin olive oil 1 medium red onion, chopped 1 large red bell pepper, chopped 2 medium carrots, chopped 2 ribs celery, chopped ½ teaspoon salt, divided 4 cloves garlic, pressed or minced 2 tablespoons chili powder 2 teaspoons ground cumin 1 ½ teaspoons smoked paprika 1 teaspoon dried oregano 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices 2 cans (15 ounces each) black beans, rinsed and drained 1 can (15 ounces) pinto beans, rinsed and drained 2 cups vegetable broth or water 1 bay leaf 2 tablespoons chopped fresh cilantro, plus more for garnishing 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc. INSTRUCTIONS In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pep

Ingredients 3 cups mozzarella cheese shredded 4 tablespoons Cream Cheese 1 1/2 cups almond flour 2 teaspoons xanthum gum 2 eggs room temperature 2 teaspoons dried yeast approxiamtely 1 sachet 2 tablespoons warm water 2 tablespoon Butter melted 1 tablespoon pretzel salt Instructions Preheat oven to 200C/390F. In a microwave safe dish, place the mozzarella cheese and cream cheese and microwave in 30 sec increments, stirring in between, until fully melted and almost liquid. Dissolve the yeast in the warm water and allow it to sit and activate for 2 minutes. In your stand mixer (using the dough hook attachment), place the almond meal and xanthum gum and mix well. Add the eggs, yeast mixture and 1 tablespoon of the melted butter and mix well. Add the hot melted cheese to the stand mixer and allow it to knead the dough until all the ingredients are fully combined. Around 5-10 minutes. Split the dough into 12 balls. The dough is easiest to work with while it is w

Ingredients Chicken 2 tbsp olive oil extra virgin 4 chicken breasts salt & pepper to taste 1 tbsp dried basil 1 tbsp minced garlic Bruschetta 3 ripe roma tomatoes diced 7 basil leaves chopped 1 sprig oregano chopped 2 tsp minced garlic 1 tbsp olive oil extra virgin 1 tsp balsamic vinegar 1/4 tsp salt 1/4 tsp pepper Balsamic Glaze 1 cup balsamic vinegar Instructions Chicken Add olive oil to saute pan or cast iron skillet. Heat pan to medium high heat. Add chicken to hot pan. Sprinkle salt, pepper, and dried basil on top of each cutlet. Cook until browned, about 5 minutes. Flip chicken. Add garlic to the pan. Cook until remaining side of chicken is browned, about 5 minutes. Bruschetta Add all ingredients to a bowl and stir together until combined.

Ingredients 2 cups shredded chicken 1 avocado ½ tsp garlic powder ½ tsp salt ½ tsp pepper 2 tsp lime juice 1 tsp fresh cilantro ¼ cup mayo ¼ cup plain Greek Yogurt Instructions Mix all ingredients in a large bowl.  Cover and refrigerate for at least 20-30 minutes to let all those yummy flavors blend together.

INGREDIENTS 2/3 cup natural drippy peanut butter (just peanuts & salt) 1 tablespoon pure maple syrup 1-2 tablespoons of coconut flour 3.5 ounces 72% dark chocolate bar, vegan if desired Optional: Coarse sea salt, for sprinkling on top INSTRUCTIONS In a medium bowl, mix together peanut butter, maple syrup and 1 tablespoon of coconut flour. Add another tablespoon of coconut flour if the batter is runny. The peanut butter mixture should be sticky like a wet cookie dough. Use a cookie scoop to drop peanut butter mixture by the tablespoonful onto a parchment lined small baking sheet. Slightly flatten the top of each with your fingertips. Place baking sheet in the freezer for 20 minutes. After 20 minutes, melt the chocolate bar in a small saucepan over very low heat, stirring frequently. Transfer melted chocolate to a small warm bowl. Quickly use a fork to dip each peanut butter egg into chocolate. Make sure to coat evenly. Transfer back to parchment lined baking s

Ingredients 1 Cup Brown Rice Flour 1 Cup Gluten-Free All-Purpose Flour 1 Tsp Baking Powder 1 Cup Pure Pumpkin Puree 1/2 Cup Packed of Grated Zucchini 1/2 Cup Granulated Erythritol (or preferred granulated sweetener) 1 Prepared Flax Egg (1 TB Milled Flax Seed + 2 TB Water) 6 TB Unsweetened Non-Dairy Milk 1 Tsp Pure Madagascar Bourbon Vanilla Extract 1 Tsp Cinnamon 1/2 Tsp Ground Ginger 1/4 Tsp Ground Allspice Instructions Preheat the oven to 375°F. Mix together the flax egg and set it aside to gel while you prep the rest of the batter. In a large mixing bowl, combine the flours and baking powder together and whisk. Add the pumpkin, grated (and squeezed!) zucchini, flax egg, milk, sweetener, vanilla, and spices. Mix everything together until a uniform, thick, wet batter is formed. Pour the batter into a greased 8×4 standard loaf pan and smooth out the top. Bake the loaf in the preheated oven for 30-35 minutes (until a toothpick comes out clean). Remove

Ingredients Wrappers 10 oz. all purpose gluten free flour 5–6 oz. boiled water 1 teaspoon salt Filling 2 cups of cabbage, shredded 1 portobello cap, chopped finely 1 cup green onion, chopped finely 1 cup carrot, chopped finely 2 cloves of garlic, minced 1 thumb of ginger, minced 2 Tablespoons sesame oil 1/4 cup soy sauce or tamari 1/2 teaspoon white pepper Dipping Sauce 1/4 cup sesame oil 2 Tablespoons soy sauce or tamari 1 Tablespoon rice vinegar 2 Tablespoons honey about 1 Tablespoon of lime juice 1 Tablespoon red chili flakes 2 cloves of garlic, minced Instructions Wrappers Bring 5-6 ounces of water to a boil. In a medium bowl, whisk together flour and salt. Make a hollow in the center of the mixture. Once water is boiling, slowly pour it into the well that you created in the flour bowl. Stir to incorporate the water. Continue adding water and stirring until the dough starts clumping together. At this stage, it’s time to use your ha

Ingredients 1 tbsp olive oil 3 shallots - diced 1 bunch green onions - chopped, green and white divided 4 cloves garlic - minced 2 tbsp ginger - fresh, minced 5.5 cups low sodium chicken broth - or water for vegan 2 whole star anise 2 tbsp soy sauce - or Tamari for a Gluten Free option 10 oz crimini mushrooms - sliced 6 oz rice noodles 1.5 heads bok choy - roughly chopped sesame seeds - for topping red pepper flakes - for topping Instructions Heat 1-2 tablespoons olive oil in a medium-sized stockpot over medium heat. To the oil add the diced shallots and mix well. Cook over medium heat for 4-5 minutes, or until the shallots turn translucent and start to soften. Stir often. Chop the end off of each green onion- dividing the white part from the green part. Chop and set aside the green part for topping. Meanwhile, finely chop the white part of each green onion. Add the white part of the green onions, minced garlic, and ginger to the shallots and mix. Cook, s

Ingredients 1 1/4 lbs. baby red potatoes, halved and larger ones quartered 1 lb. medium carrots, scrubbed clean, cut into 2-inch pieces and thicker portions halved 3 Tbsp olive oil, divided 1 Tbsp minced fresh thyme 1 Tbsp minced fresh rosemary Salt and freshly ground black pepper 12 oz. green beans, ends trimmed, halved 1 1/2 Tbsp minced garlic (4 cloves) Instructions Preheat oven to 400 degrees. In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes. Toss green beans in bowl with remaining 1/2 Tbsp olive oil and season lightly with salt. Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve warm.

Ingredients 9 oz fresh cheese tortellini 9 oz fresh spinach + cheese tortellini 1 green bell pepper 1 red bell pepper 1/2-1 cup corn (steamed from frozen/fresh or canned) 1 heaping cup grape/cherry tomatoes 4 oz cheddar cheese cubed parsley and/or green onion to garnish (optional but delish!) EASY PEASY ITALIAN DRESSING: 1/2 cup extra virgin olive oil 1/2 cup white wine vinegar 2 TBSP Italian seasoning blend (Mrs. Dash is my favorite!) 1/2 TBSP garlic powder plus extra to taste 1/2 tsp sea salt 1/4 tsp black pepper Instructions Bring a medium-large pot to boil over high heat and cook tortellini per package instructions.  Tortellini Tip: when cooking fresh chilled ravioli, start with a rolling boil on high, add pasta, then decrease heat to medium-low simmer to prevent pasta breakage. While your pasta cooks, whisk together your dressing by combining the ingredients and whisk (or pop it in a mason jar and shake) until well combined. Ingredients will s

Ingredients 1 3/4 cups all purpose flour , spooned and leveled 1/2 cup cornstarch 1 teaspoon cream of tartar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup unsalted butter , softened to room temperature 1 cup sugar 1 teaspoon vanilla 1 teaspoon almond extract 1 large egg , room temperature 1/2 to 2/3 cup sprinkles Instructions In a large bowl whisk together the flour, cornstarch, cream of tartar, baking powder, baking soda & salt. Set aside. In a large bowl beat together the butter and sugar until light and fluffy. Add in the vanilla, almond extract and egg and continue beating until well combined. Turn the mixer down to low. Carefully beat in the flour mixture about 1/2 at a time.  Stir in the sprinkles using a rubber spatula or the mixer on low speed.  Form the dough into balls approximately 1.5 tablespoons in size and optionally place a few sprinkles on the top of each ball. Do not flatten.  Set on a plate, cover w

INGREDIENTS 1 cup crushed ice 2 cups Simply Lemonade 1 heaping scoop of ice cream INSTRUCTIONS Blend together the ice and lemonade until it reaches a slushy consistency. Add in the ice cream and blend until smooth. Pour into frosted glasses and enjoy.

Ingredients Brownies: 12 oz unsalted butter 2 oz dark chocolate chips 1 1/4 cups brown sugar 1 tsp vanilla extract 1 tsp pumpkin spice extract 1/2 cup buttermilk 3 eggs 1 cup pumpkin puree 1 cup all purpose flour 1/2 cup cocoa powder 1 Tbsp pumpkin pie spice 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Frosting: 1/2 cup unsalted butter room temperature 8 oz cream cheese softened 1/3 cup pumpkin puree 3 cups powdered sugar 1/2 Tbsp pumpkin pie spice Instructions Brownies: Preheat oven to 350 degrees. Grease and flour a 9x13 baking dish. In a small saucepan, over medium heat, melt butter, and then add chocolate chips, vanilla, and brown sugar. Keep stirring with a silicone-covered whisk until melted and smooth. Take off heat. Transfer the mixture into a large mixing bowl. Whisk slowly and let it cool for a couple of minutes. Whisk in buttermilk until combined. Whisk in eggs until combined and smooth. Whisk in pumpkin puree until sm

Ingredients  1/2 cup extra-virgin olive oil 1 small onion, chopped 2 clove garlic, chopped 1 stalk celery, chopped 1 carrot, chopped 1 sea salt, to taste 1 black pepper, freshly ground, to taste 2 can (32 oz each) crushed tomatoes 2 dried bay leaves 4 tbsp unsalted butter, optional 1 vegetable oil, for deep-frying 1 lb calamari, cleaned and cut into 1/3 to 1/2 inch thick rings 2 cup all-purpose flour 2 tbsp dried parsley 1 salt, to taste 1 black pepper, freshly ground, to taste 2 lemons, cut into wedges Instructions For the marinara sauce: Heat olive oil in a large pot over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and black pepper. Saute until all of the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until the sauce has thickened. Remove bay leaves, taste, and adjust seasoning, if

Ingredients Foil Packs Heavy Duty Foil 16 ounces Smoked Turkey or Chicken Sausage, coined 2 cups (~3/4 pound) baby red potatoes, quartered 2 cups (~3/4 pound) green beans, trimmed 3 corn on the cobs, sliced 4 cloves minced garlic 4-6 tablespoons unsalted butter Seasonings 1 teaspoon paprika 1 and 1/2 teaspoon dried parsley 2 teaspoons Italian Seasoning 1/2 teaspoon EACH: garlic powder and onion powder Salt and pepper Optional: fresh parsley, freshly grated Parmesan cheese Instructions If using the OVEN; preheat the oven to 425 degrees F. If GRILLING, prepare the grill by heating to medium-high heat. Prepare 4-6 large sheets of HEAVY DUTY foil; lightly spritz with cooking spray. ALTERNATIVELY if you'd like to avoid cooking in foil and won't be grilling: line a large sheet pan with parchment paper (clean up is just as easy!) Prep the ingredients: wash and dry the veggies. Coin the sausage. Slice the baby red potatoes in half and then half aga

INGREDIENTS For the Firecracker Sauce: 1/2 cup peanut butter 1/3 cup low sodium soy sauce 1/3 cup sesame oil 1/4 cup rice vinegar 2 tablespoons chili paste (like sambal oelek) ++ for more firecrackery-ness 2 tablespoons sugar a small knob of fresh ginger, peeled a clove of fresh garlic, peeled For the Lettuce Wraps: 1 container extra firm tofu (see notes) 4 ounces brown rice noodles lettuce leaves for wrapping peanuts, cilantro, lime for serving INSTRUCTIONS Noodle Prep: Soak your noodles in a bowl of lukewarm water for at least 30 minutes while prepping the rest of the recipe. You want the noodles to be soft and flexible. Sauce: Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy. Tofu: Press the tofu with a few paper towels to get some of the moisture out. Cut the tofu into small pieces. Heat a little oil in a nonstick skillet. Add your tofu. Stir-fry until golden brown. I usually let it sauté for

INGREDIENTS For the Salad 4 cups halved brussel sprouts, roasted 4 cups diced, squash of choice such as acorn, butternut or kabocha, roasted 4 small beets, diced and roasted, steamed or boiled 2 cups tightly packed, finely chopped kale 1 apple, diced 1/2 cup chopped walnuts 1/2 cup dried cranberries 1/2 cup pomegranate arils For the Tahini Maple Dressing 5 tbsp (75 g) tahini 2 tbsp maple syrup 2 tbsp apple cider vinegar 1 tbsp fresh lemon juice 3 cloves garlic 4–6 tbsp water, to reach desired consistency pinch of salt, to taste INSTRUCTIONS To Roast the Brussel Sprouts. Place the halved brussel sprouts on a pan, drizzle with a bit of olive oil, salt and pepper and roast at 425 degrees until tender, about 30 minutes. To Roast the Squash. There are a few different ways you can cook squash but for this recipe I de-seeded it and roasted it in large chunks on a pan until tender. Once it was cooked, I peeled off the skin and diced it for the salad. I u

Ingredients Everything Bagel Chicken 2 tablespoons butter melted 4 medium chicken breasts salt 1/4 cup Everything But the Bagel seasoning Scallion Cream Cheese Sauce 1 tablespoon butter 1 teaspoon Everything But the Bagel seasoning 4 oz. cream cheese softened, see Note 6 tablespoons chopped green onions 1/4 cup + 2 tablespoons 1/4 cup half-and-half or milk  Garnishes green onions thinly sliced Everything But the Bagel seasoning Instructions Preheat oven to 400º F. Place chicken breasts top-down in a baking dish. 9x9" or larger. Using a pastry brush, brush surface of chicken with butter then sprinkle with salt. Don't use as much salt as you normally would, since most Everything But the Bagel seasonings have salt in them. Sprinkle surface of chicken with half the Everything But the Bagel seasoning. Use tongs and carefully flip chicken breasts. Brush tops with the remaining butter, sprinkle with the salt and coat with the remaining Everything

Ingredients 4 portobello mushrooms 2 tablespoons olive oil 1/2 cup corn kernels 1/2 cup black beans drained and rinsed 1 cup enchilada sauce 1/4 teaspoon salt 1 tablespoon flour 1 cup mozzarella or Monterey jack cheese shredded 2 tablespoons chives Instructions Pre-heat your barbecue to medium-high heat. Using a small spoon, scoop the gills out of the mushrooms. Brush mushroom exteriors with olive oil and place on a large plate. In a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain. Spoon around 2 tablespoons of corn and black beans into each mushroom. Drizzle with the sauce. Top with shredded cheese.

Ingredients 18 hard boiled eggs 2 tbsp drained pickle relish we use dill but you can also use sweet 1 tbsp minced garlic 1/3 cup mustard 1 cup mayo Minced onions salt, pepper & powdered garlic - Sprinkle to liking Wrap 3 cups fresh spinach leaves - washed & dry 12 small flour tortillas Instructions Put the eggs & all the egg mix ingredients in a large bowl & mix with fork. Mash & break up the eggs as you go. When all combined & there are no large chunks- refrigerate until ready to assemble When ready, lay spinach leaves out on top of tortillas to cover Spoon about 2-3 tbsp of egg salad down the center of the tortilla & roll like a taquito as tightly as you can while still being careful not to break the tortilla Refrigerate or keep chilled until ready to eat

Ingredients 2 cloves garlic minced 1/2 large onion chopped 1 tbsp tomato paste 5 oz fresh tomatoes chopped (around 5 medium tomatoes) 14 oz potatoes chopped 1 can coconut milk 14 oz 1 tbsp curry powder 1 tsp turmeric 1 tsp garam masala 1 cup spinach 1/2 cup green peas fresh or thawed from frozen salt and pepper to taste rice, to serve Instructions Add the garlic and onion to a non-stick saucepan and sauté for 2-3 minutes, until fragrant. Add a splash of water if it starts to stick to keep this recipe oil-free. Then, add the tomato paste and sauté for 1 minute more to coat.  Add the fresh tomatoes and press them down gently. Cook, stirring occasionally, for 2-3 minutes, until the tomatoes start to release their juices.  Add the potatoes, coconut milk, curry powder, turmeric and garam masala. Bring to a simmer, cover and cook on a low-medium heat, stirring occasionally, for around 15 minutes, or until the potatoes are fork-tender.  At the last minute, stir i

Ingredients 1 1/2 cups raw cashews, soaked 1/4 cup unsweetened non-dairy yogurt 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 1/2 teaspoon salt Optional: 3 tablespoons chopped chives 1 teaspoon onion powder Instructions Soak the cashews either overnight in cool water in the refrigerator, or for at least 30 minutes in hot water. The longer you soak the cashews, the creamier the cream cheese will be. Drain and rinse the soaked cashews, and add them to a food processor. Add the unsweetened non-dairy yogurt, lemon juice, apple cider vinegar and salt. Blend until smooth, stopping to scrape the sides as needed.  Taste; add any additional salt or lemon juice, if desired. Add the chives and onion powder if using, and pulse until incorporated.  Serve immediately on bagels, or store covered in the refrigerator for up to 5 days. It can also be frozen if desired.

Ingredients Sauce 2 tbsp Soy Sauce 2 tsp Hoisin Sauce 1 tsp sesame oil 1/2 tsp ground ginger Lo Mein 2 packages uncooked ramen noodles (discard spice packet that comes with it) 2 tbsp vegetable oil 1/2 - 3/4 lb shrimp 2 cups julienned (thinly sliced) veggies of your choice, such as carrots, red peppers, and chopped broccoli 1 garlic clove, minced optional garnish: sliced chives or green onions, chopped parsley Instructions Make the sauce In a small bowl, stir together the soy sauce, hoisin sauce, sesame oil, and ground ginger. Set aside. Cook noodles according to package directions. When cooked, drain and set aside. In a wok or large skillet, heat oil over medium-high heat. Cook the shrimp until fully cooked (both sides should be a nice pink color), about 2-3 minutes. Add the vegetables and garlic, and stir constantly until vegetables are slightly softened, about 2-3 more minutes. Toss in the noodles and the sauce, and toss together until the noodle

INGREDIENTS 2 teaspoons extra-virgin olive oil 1 small onion, chopped 1-2 small jalapeno peppers, seeded and finely chopped 1 red bell pepper, chopped 3 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 1/4 lbs. shrimp, peeled and deveined FOR SERVING: Chopped fresh cilantro Squeeze of fresh lime juice INSTRUCTIONS Heat olive oil in a large skillet over medium heat. Add onion and peppers and sauté 5-7 minutes, until tender. Add garlic and seasonings and sauté an additional 30 seconds. Add shrimp to pan in an even layer and cook 1-2 minutes per side, until just cooked through. Remove and serve sprinkled with fresh cilantro and a squeeze of lime juice.

Ingredients 12 Slider buns 12 Meatballs , cooked 2 c Ragu® Traditional Sauce 2 c Mozzarella cheese , shredded 3 tbsp Parmesan cheese 1 tbsp Italian seasoning 2 tbsp Olive oil Instructions Preheat oven to 350°F. Place the bottom half of the slider buns in a casserole dish. Spoon a little sauce on each bun then place a meatball on each one, and add just a little more sauce over the meatballs. Cover the meatballs in mozzarella cheese.

INGREDIENTS 4 pork chops bone in or out Salt and pepper, to season 1 teaspoon garlic powder 2 tablespoons olive oil 1 tablespoon unsalted butter 6 cloves garlic, minced 1/4 cup honey 1/4 cup water (or chicken broth) 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar) INSTRUCTIONS Baked Pork Chops: Preheat oven to 390°F | 200°C. Sear seasoned chops in a hot oven-proof pan or skillet over medium-high for 2 minutes per side -- get them crisp. Remove chops and make your sauce following the recipe above (Step 3). Baste with sauce and bake in the oven for about 10-15 minutes, or until reaching your desired doneness. Broil/grill for 2 minutes to get those caramelised edges! Make Honey Garlic Pork Chops: Preheat oven broiler (or grill) on medium-high heat. Season chops with salt, pepper and garlic powder just before cooking. Heat oil in a pan or skillet over medium high heat until hot. Sear chops on both sides until golden and c

Ingredients 1/2 cup unsalted butter-melted and slightly cooled 1 Tablespoon water 2 cups milk-lukewarm 4 eggs-separated ¾ cup sugar 2 tablespoons light brown sugar ½ cup mashed banana (1 medium banana) 1 cup flour 1 teaspoon vanilla extract powdered sugar for dusting Instructions Preheat the oven to 325°F. Lightly grease 8×8 inch baking dish, set aside (you can line it with parchment paper leaving the sides overhang the pan, it will be easier to serve, you can lift the cake and transfer plate). Whip the egg whites until STIFF peaks form, set aside. Beat the egg yolks and sugars until pale yellow. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined. Mix in mashed banana just to combine. Mix in flour until evenly incorporated. Slowly beat in the milk and vanilla extract until well combined. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in). NOTES: The batter is very, very