Caramel dipped Apples 

Yields 6 servings 


6 Granny Smith Apples - rinsed 

1 cup of salted caramel (recipe below) 

1 cup of organic roasted peanuts - chopped

6 Skewers or sticks


Place skewers or sticks on the top of the apple. Make sure they are pushed far into the apple so it is secure. 

Dip the bottom half of the apple in the salted caramel. 

Then dip the apple in the caramel apple in the chopped peanuts. 

Place either wax paper, continue with the remainder of the apples. 

Place the apples in the fridge for 30 minutes. 

Serve and enjoy! 


Salted Caramel 

Yields 1 cup, 12 servings 


1 cup organic cane sugar

6 tablespoons salted butter - cut into 6 pieces 

1/2 cup heavy cream - lightly warmed 

1 teaspoon sel de gris or kosher salt 


In a medium tall pot heat sugar over medium heat. 

Every few minutes stir with a heat proof spatula. 

This processes of melting the sugar takes about 5-8 minutes. 

Be patient but keep your eye on the sugar. You are looking for the sugar to become liquid, completely liquid. 

Once all the sugar has liquified and turns a light amber color (at this point be quick and have all your ingredients right next to you because the sugar can burn). 

Add all the butter and quickly whisk. Be careful because it will bubble due to the temperature difference of the sugar and butter. 

Once all the butter has melted, carefully add the heavy cream. Again it might rapidly bubble. 

Lower heat to low and whisk for 1 minute. The consistency will change to a thicker caramel like consistency. 

Remove from heat and add whisk in the salt. 

Add to the heat for 30 more seconds and whisk. 

Then turn heat off, carefully pour the caramel in a heat proof bowl and allow it to cool. 

It will store in an air tight container or jar in the fridge for 2-3 weeks. 




Yields 2 servings 

What is congee? 

It is a traditional Chinese porridge that has deep roots within its' culture, literature, and medicine. 

Congee is a rice dish typically served for breakfast with left over rice. 

There are 2 ways to prepare congee, re-boiled left over white rice, or freshly boiled. 

For centuries congee/porridge has thought to have health preserving qualities. 

This is due to the bone stock used to prepare this dish, which coats our digestive system, very rich in vital nutrients from animal bones, and the anti-aging 

properties from fresh bone stock. 

Rice holds a holy-like status in the Chinese culture. It satisfies an empty belly, gives us an instant burst of energy from its easily digestible carbohydrates,

and its strong connection to the Chinese gastronomy and culture. 


1/2 cup white rice (arborio, short grain, or medium grain jasmine rice)- rinsed 

3  cups of chicken bone stock

2 cups of water 

1/2 teaspoon salt 

Toppings: (choose from any of these toppings)

Chives, Hard-boiled eggs, braised chicken, sliced pork, poached egg, bok choy, scallions, and peppers


In a medium pan bring water/stock, rice, and salt to a boil. 

Cover pot, and lower heat to low. 

Cook for 25-30 minutes. 

The consistency of the congee will be gooey and porridge like. 

Serve warm and garnish with 1-2 of the toppings. 





Spice & White Wine Poached Pears with a Maple Pecan Syrup 

Yields 2 servings 


2 Bosc Pears - peeled, halved, and cored 

1/2 cup white wine 

1/2 cup water 

1 teaspoon whole cloves 

1 cinnamon stick 

1 teaspoon whole allspice 

2 tablespoon maple syrup 

1 tablespoon unsalted butter 

1/4 cup chopped raw pecans 


In a medium pan add whole spices, white wine, water and pears. 

Bring it to a boil and cover pan, reduce heat to low and let it cook for 10-12 minutes. Until the pears are tender and can be pierced with a knife.

Meanwhile in a small sauce pan heat the maple syrup and butter. Let the butter melt and just begin to simmer. 

At this point add the chopped pecans and reduce heat to low. 

Once the maple syrup begins to caramelize, turn heat off and let it sit. 

Once the pears have cooked, remove them from the pan and place them on a serving dish. 

Bring the liquid with spices to a rapid boil, reducing the liquid by half. 

Strain the liquid and whole spices, and keep the reserved reduced liquid. 

Pour some of the liquid over the halved poached pears and serve with the maple candied pecans. 



Apple & Sweet Potato CHeese Tartine 

Yields 1 serving 

Tartine are the French words for open faced sandwiches. 


1 whole grain baguette 

1/2 medium garnet sweet potato - peeled and small dice 

1/2 granny smith apple- peeled and diced 

1/2 small yellow onion -thinly sliced 

1 tablespoon dried cranberries 

2 tablespoons chopped raw pecans 

1/2 teaspoon ground cinnamon 

1 teaspoon butter 

Salt & Pepper 

Emmental Cheese - sliced 


In a sauce pan add butter and heat over medium heat. 

Add the onions with a pinch of salt, sweat for 1-2 minutes. 

Add the apples and sweet potato. Cook for 3-4 minutes. 

Then add the cinnamon, cranberries, and 1/2 the pecans. Cover and lower temperature to low, cook for 5 minutes. 

Season with salt and pepper, make sure the apples and sweet potato are tender. Since you are dicing them small they should cook quickly. 

Slice open the whole grain baguette, layer cheese, and dollop the sweet potato and apple mixture. Toast in the oven until bread is crispy and cheese has melted. 

Cut in half at angle and serve warm. Enjoy! 


Caramel Peanut & Apple  Baked Oat Crisp 

Yields 2 servings 


2 organic fuji apples - peeled + diced 

1 cup rolled oats (gluten-free rolled oats work well also)

1/4 cup light caramel sauce

1 tablespoon brown sugar 

1/3 cup chopped organic roasted raw peanuts (sold at Whole Foods) 

1 teaspoon butter - melted 


To prepare light caramel sauce

Bring 1 cup of sugar with 2 tablespoons of water to a boil. Let the sugar dissolve and boil until it is a light golden color. 

Then remove from heat add the 2 oz of unsalted butter, whisk quickly. Next, be careful, add the 1/2 cup heavy cream and salt. 

Stir quickly, put this back on the heat on low and allow this to thicken for about 2-3 minutes. 

Remove from heat and store in an airtight container in the fridge. 

To prepare crisp: 

Preheat oven to 350 degrees. 

Place diced apples in an oven proof baking dish. 

In a medium bowl mix together all the remaining ingredients. Pour evenly the oat crumble over the apples. 

Bake in the oven for 25-27 minutes, until the apples are tender. 

Remove from oven and allow this to cool for 10 minutes. 

Serve warm and enjoy! 



Carrot & Pumpkin Puree Soup with Sweet Ham & Feta 

Yields 4 servings 


1 small/ medium sugar pumpkin - roasted, peeled and de-seeded 

1/2 lb (6-8) carrots- peeled and chopped 

1 small yellow onion -diced 

1/2 lb fingerling yellow and red petite potatoes - peeled and halved 

2 cups chicken stock (or vegetable stock) 

1 teaspoon ground cumin 

Salt & Pepper 

3 tablespoons olive oil 


1/2 cup honey baked uncured ham - diced 

1/3 cup crumbled feta cheese 


Heat olive oil in a dutch oven or large pot. 

Add the diced onion with salt and allow to sweat for 2 minutes. 

Then add the carrots with the ground cumin. Cook for 2 minutes. 

Add the pumpkin and potatoes, season with salt and pepper. 

Next add the stock and bring to a boil. 

Lower heat to low and cover the pan and allow this to cook for 20 minutes. 

Turn the heat off and with a hand blender, blend the soup until it is a puree. Check seasoning. 

Serve warm, garnish with ham and feta,  and enjoy!


Shrimp in White Wine garlic Sauce with Bucatini

Yields 4 servings 


1 lb wild caught shrimp (I used 16/20 shrimp size)- peeled, deveined and tail removed

2 tablespoon butter 

3 tablespoons olive oil 

3 garlic cloves- sliced 

1/3 cup white wine 

1 teaspoon red pepper flakes (more can be added for a spicier dish)

1 handful fresh basil leaves -chiffonade

Salt & Pepper 

1/2 cup reserved pasta water

1 lb homemade dried  bucatini pasta 


In a medium or large sauce pan, heat over medium heat 1 tablespoon butter and 2 tablespoons olive oil. 

Once the pan is medium heat add the garlic cloves, stay vigilant because you don't want to burn the garlic. 

Once the garlic is fragrant remove the pan from the heat, add the salt, pepper, and red pepper flakes. 

Bring the sauce pan back on to the heat, add the white wine and allow the wine to reduce, about 2-3 minutes. 

Lower the heat, add the shrimp and half of the basil. 

Cook for 5-6 minutes, until the shrimp are pink and curled. 

While the shrimp and sauce cook, heat a large pot of water. Bring it to a boil, heavily salt the water and add the bucatini. 

Cook bucatini for 4 minutes (al dente). 

Add the al dente pasta to the sauce pan and just coat the noodles with the sauce. 

Add the remaining butter to the sauce and some of the reserved pasta water and loosen the sauce to your liking. 

Serve in warm bowls and sprinkle with fresh basil and freshly grated Parmesan cheese. 



German CHocolate Chip Iron Skillet Pancake

Yields 1 serving


1/4 cup whole wheat flour 

2 tablespoons all purpose flour 

1 teaspoon organic cane sugar 

1/2 teaspoon vanilla extract 

1 large egg 

1/4 cup heavy cream 

2 tablespoons whole milk 

1/4 cup 42% chocolate chips 

A pinch of salt 

1/2 teaspoon unsalted butter - melted, for greasing the skillet


Chocolate chips 

Maple syrup 

Sliced bananas 

Cocoa powder


Preheat oven to 500 degrees. 

In a medium bowl place all ingredients for the pancake in the bowl. 

Whisk well to incorporate. 

With the melted butter grease the iron skillet well. 

Pour the batter in the skillet and evenly distribute the batter. 

Place the chocolate chips in the batter. 

Bake in the oven for 10-13 minutes or until the edges come away from the skillet and the center is cooked. 

Remove from oven and drizzle with maple syrup, top with chocolate chips, cocoa and sliced bananas. 

If serving in the iron skillet please be careful with the extremely hot pan. 

Serve and enjoy! 



Bucatini Pasta 

Yields 3 servings 


1/2 cup semolina flour 

1 1/2 cups all purpose flour - plus extra for dusting

3 large room temperature organic eggs 

1 tablespoon extra virgin olive oil 


In a medium bowl mix together the 2 flours. 

On a clean work surface make a mound of flour with an hole in the center of the mound. 

Place a cracked egg in the hole of the mound and with a fork begin to incorporate the flour and egg, breaking apart the egg yoke.

Repeat this with each egg, making sure to not break the mound so the egg won't run. If it runs work quickly, you can still save the dough. 

Add the extra virgin olive oil and begin to combine all with your hands. 

Start kneading the dough, using the heal of your hands and pushing the dough away from you with the force of your upper body. 

You are not stretching the dough, but rather working every part of it. 

Knead for about 4-6 minutes, until the dough is a yellow color and the texture throughout the dough is all the same (smooth). 

Cut dough into 2 balls and place plastic wrap tightly over each ball. Put in the fridge to rest for 30 minutes. 

To prepare the pasta: 

Using a pasta extruder using the bucatini head, place small amounts of dough in the extruder. 

Turn the wheel and continue to add small amounts of pasta. 

Cut the extruded bucatini once the noodles are about 5-6 inches long. 

Place the noodles on a floured platter making sure they are not touching and they are well coated with flour. 

Continue to do this until all the dough is gone. 

Let the bucatini sit and dry for 8-24 hours . 


Ricotta Pumpkin Mini Tarts 

Yields 4 servings


3/4 cup pumpkin puree (I used 365 Whole Foods pumpkin puree) 

1/3 cup whole milk ricotta 

1 large egg 

1/4 cup heavy whipping cream 

2 tablespoons honey 

1 tablespoon maple syrup 

1 teaspoon vanilla extract 

1 teaspoon ground cinnamon 

1/4 teaspoon ground ginger

1/2 teaspoon ground allspice 

1/4 teaspoon ground nutmeg 

A pinch of salt 

1 9 inch pie crust 


Preheat oven to 350 degrees, place the rack in the middle of the oven. 

In a medium bowl mix together with a spatula. all of the ingredients except the pie crust. 

Make sure to really break apart the egg. The filling will look light in color and should be fluffy. 

Roll out the pie crust dough on a clean surface. 

Cut the crust larger than the mini tart tins, because pie crusts tend to shrink in the oven. 

Press gently to the edges and bottom of the tart tins. Make sure there are no air bubbles in the bottom of the dough. 

With a fork dock (press fork marks) the bottom of the tarts. 

Fill the pie tarts with pumpkin filling. 

With the extra pie crust dough, make pumpkin shaped cut outs and decorate or score with a knife. 

Place in the oven and cook for 32-34 minutes, until the center of pumpkin filling is cooked and the tart is golden. 

Remove from oven and let cool for 10 minutes on a baking rack. 

Serve and enjoy! 


Creamy Anise Farro Porridge with Roasted Grapes 

Yields 2 servings 


3/4 cup farro 

2/3 cup  organic whole milk 

1/3 cup organic heavy cream 

1 teaspoon ground anise 

1/2 teaspoon ground cardamom 

1 teaspoon ground cinnamon 

2 tablespoons honey 

1 tablespoon maple syrup (optional to drizzle) 

A pinch of salt 

Topping ingredients: 

1/2 cup red grapes

1/4 cup chopped raw hazelnuts

A few chestnuts (optional) 


In a sauce pan place all the ingredients (except maple syrup). 

Bring to a boil. Lower heat to low and cover the pan. 

Cook for 15 minutes. 

Meanwhile, roast grapes in the oven. 

Once the farro is cooked, serve in a bowl, top with sliced roasted grapes and chopped hazelnuts. 

Serve and enjoy warm! 


Mushroom Parsnip & Barley Soup

Yields 4 servings 


1 cup barley

2 cups mushrooms (I used trumpet, crimini, and shiitake mushrooms) - diced

1 large leek or 2 small leeks - minced 

2 medium parsnips - peeled and 1/4 inch diced 

2 cups chicken stock 

1 cup beef stock (these stocks can be substituted for vegetable stock) 

1 tablespoon fresh thyme 

2 TBLS olive oil 

1 TBLS Butter 

Salt & Pepper 

Emmental Cheese for garnish 


In a dutch oven or stock pot, heat oil and butter over medium heat.

Add leeks with salt and let it cook for 1 minute. 

Then add the parsnips and mushrooms and allow this to cook for 3-4 minutes. 

Now add the stocks, barley, and fresh thyme. Season again with salt and pepper. 

Bring this to a boil and then cover the pot and lower the temperature to low. 

Let this cook for 20 minutes, covered. 

Once cooked, serve and enjoy with a sprinkle with Emmental cheese! 


Breakfast Pear & Granola Pizza 

Yields 2 servings 

Ingredients for spelt pizza dough: 

Yields 8 servings of pizza dough

  2 cups lukewarm water

2 tablespoons  active quick-rise yeast (about 3 packages minus ¼ teaspoon)

2 tablespoons organic cane sugar

1 tablespoon extra-virgin olive oil -  plus more for bowl and brushing

4 cups spelt flour

2 teaspoons salt

Ingredients for toppings: 

2 pears- sliced 

1 tablespoon honey 

1/3 cup chopped raw walnuts 

1/3 cup rolled oats 

1 tablespoon + 1 teaspoon butter ( I used Presidente)- melted

1 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

1 tablespoon palm  sugar

A pinch of sea salt 


Preheat oven to 375ºF.

For the dough, mix water, yeast, and sugar together. Set aside to proof for 10 minutes, until foamy. Stir in olive oil.

In a stand mixer fitted with a dough hook, or by hand, mix together flour and salt.

With machine running on low,, slowly mix in yeast mixture. If not using a machine use hands. 

 Knead in machine or by hand until elastic (about 3 minutes by machine and 8 minutes by hand).

Coat a large bowl with olive oil, add dough, cover with a kitchen towel, and set aside to rise for 2 hours.

If you are not going to use the dough that day place bowl covered with towel in the refrigerator overnight, bringing to room temperature before rolling.

Meanwhile, prepare the topping.

Method to make topping:

Slice pears and place in a bowl. Add 1/2 cinnamon, salt, and nutmeg and the 1 teaspoon of butter.

In a separate bowl mix together rolled oats, chopped nuts, palm sugar, the remaining spices and melted butter.

Once your have rolled out the rested dough place on a baking sheet. You can make individual pizza's for one medium sized pizza. 

Drizzle the honey on the dough. 

Place the pears on top of the honey, leaving room for the crust. 

Pour the oat nut mixture over the pears, and spread evenly. 

Place in the oven for 20 - 25 minutes depending on the size and thickness of the pizza. 

Remove from oven and let it cool for about 5 minutes.

Serve and enjoy! 


Pappardelle with Pork Ragu

Yields 6 servings 

Ingredients for pork ragu:

1 lb organic ground pork 

1 small yellow onion - minced 

2 medium carrots - peeled and 1/4 inch dice 

1/2 celery stalk- 1/4 in dice 

1 cup diced tomato (Pomi) 

1/4 cup tomato sauce (Pomi) 

1/4 cup red wine (drinkable wine)

1/4 cup pork broth 

1 tablespoon butter (Presidente) 

2 tablespoons olive oil 

1 teaspoon dried oregano 

1/2 bay leaf

Salt & Pepper

Chile flakes (optional) 


In a large sauce pan heat olive oil and butter over medium heat. 

Add the onions and salt and allow to sweat for 2 minutes. Then add the carrots and celery, saute for another 1-2 minutes. 

Turn the heat to medium-high add the ground pork, make sure to season the pork well with salt and pepper. 

Allow to cook for about 3 minutes, it will still be pink. 

Deglaze the pan by adding the wine and bring the heat up to high for about 1 minute. Let it boil. 

Add the diced tomatoes and 1/2 of the tomato sauce, season with salt and pepper and dried oregano. 

Bring the heat down to a simmer (low). Cover and let this cook for about 15-20 minutes. 

The pork has cooked all the way some of the liquid has evaporated. 

Add the remainder of the tomato sauce and some of the pork broth and the bay leaf. 

 As the ragu cooks the liquid evaporates and concentrates. 

A typical Italian ragu is not very saucy. The tomatoes and "sauce" is very light and it is the meat or vegetable that shine. 

Don't get worried if it doesn't look very tomatoey and saucy like you are used to seeing. Less is more when it comes to sauces. 

Also remember that after cooking the pasta the sauce will be thinned out by adding the pasta water, which adds flavor and starch to the sauce. 

Half cover the ragu and let it simmer for another 10 minutes. 

Turn the ragu off for 30 minutes. Then turn it back on low and let it simmer for another 10 minutes. 

After this it should be done and cover and allow it to sit for a few hours, this will really help the flavors concentrate. 

When ready to serve, add the sauce you will be serving in a smaller sauce pan. Turn heat low, and cook your pasta. 

When the pasta is al dente add the pasta to the sauce pan and gently toss the sauce and pasta. The sauce should just coat the pasta.

Pasta should never be drowned in sauce, just coat and if needed add some pasta water to the sauce pan. 

Serve and sprinkle with freshly grated Parmesan and enjoy! 



Yields 20 oz (5 servings) 


2 1/4  cups all purpose flour + more for dusting 

1 cup spelt flour 

6 large eggs - room temperature 

3 tablespoons extra virgin olive oil 

A pinch of salt 


In a large bowl mix together the 2 flours and on a clean surface have a mound of flour with a small well in the middle. 

Individually incorporate each egg with a fork mixing some flour to break apart the egg, but make sure to not break the mound. If this happens the egg might run off! 

After adding each egg, add the olive oil in the middle of the mound with the "scrambled eggs". 

Now leave the fork and mix all the flour, egg + flour mixture and begin to knead. 

Don't worry the dough will be very wet and sticky. Continue to mix. 

If the dough is still very sticky add about 1/4 cup more flour. 

Knead the dough for 5-8 minutes. 

The dough is ready for resting when it bounces back (check by poking the dough and the finger mark goes away, like Play-doh). 

Also another way to know the pasta dough is ready is when it becomes smooth and it is all one texture. 

Cut the dough in 2 ball, wrap plastic wrap around both, place in the fridge and let it rest for 30 minutes. 

Ready to roll pasta:

On a clean surface, dust the surface with flour. 

Roll the pasta dough out with a rolling pin. It should be about 1/3 to 1/4 inch thin. 

With a pasta roller, roll the pasta to your desires thinness (remember that pasta thickens when it cooks, so thinner is better). 

Cut your pasta in different widths (linguini, tagliatelle, tagliolini, tortellini, ravioli, pappardelle). 

Make sure to dust your pasta with flour so that it doesn't stick to one another. 

To cook pasta: 


In a large pot, fill 2/3rds with water. 

Bring to a rapid boil, heavily salt the water (don't be skimpy!). 

Add the pasta and let it cook for 3 minutes (al dente). 

Add the pasta to your sauce, coat it gently and serve in a warmed plate and enjoy! 


Good Morning Apple Cinnamon Crisp 

Yields 1 individual serving also includes recipe for a serving of 4 


    Measurements for 1 individual:                                                                                                        Measurements for a serving of 4:

1 fuji apple - peeled and 1/4 inch dice (small cubes)                                                                                          4 Fuji apples - peeled and 1/4 inch dice (small cubes)  

                1/4 cup rolled oats                                                                                                                                                                    1 cup rolled oats  

  1 teaspoon unsalted butter - melted                                                                                                                           1 to 1.5 tablespoons of unsalted butter- melted

     1 teaspoon ground cinnamon                                                                                                                                  1 tablespoon + 1/2 teaspoon ground cinnamon  

       1 teaspoon brown sugar                                                                                                                                                          2 tablespoons  brown sugar

    1/2 teaspoon vanilla extract                                                                                                                                                     1 teaspoon vanilla extract

         A pinch of sea salt                                                                                                                                                                            A pinch of sea salt


Preheat oven to 350 degrees. Place rack in the middle of the oven. 

Peel and dice apple (s). Place in baking dish in an even layer. 

In a medium bowl create the crumble by adding the remaining ingredients. Mix with your hands or spatula until all the oats are coated. 

In an even layer place crumble on top of diced apples. At this point if you would like you can add an extra 1/2 or 1 teaspoon of butter on top 

of oat crumble. 

Bake for 25-35 minutes until the apples are tender the oat crumble has caramelized. 

Remove from oven and allow to cool for 10 minutes. 

Serve warm! 

If you are making this ahead of time you can cover the baking dish tightly with foil after baking and cooling and place in the fridge until ready to eat. 

Serve and enjoy! 


Ginger Pear & Nut Crumble Pie

Yields 3 servings or 1 small pie


For the pie:

1 9 inch pie crust 

2 Bosc pears- skin on and thinly sliced

1 tablespoon brown sugar 

1 tablespoon cane sugar 

1 teaspoon ground ginger 

1/2 teaspoon allspice 

1/2 tablespoon melted butter 

a pinch of salt 

For the nut crumble: 

1/2 cup raw hazelnuts - roughly chopped 

1/2 cup raw walnuts- roughly chopped

1/2 tablespoon melted butter

1 tablespoon maple syrup 

1 teaspoon ground cinnamon 



Preheat the oven to 350 degrees and place the rack in the middle of the oven. 

Roll out the pie dough on a clean surface about 1/4 inch thick. Place the rolled dough in the pie pan, fork the bottom and press the edges of dough to the pan.

Slice pears and place in a medium bowl. Add the spices, sugar and butter and mix with a spatula. Layer the pear slices in the pie dish. 

In the same bowl add the chopped hazelnuts & walnuts with the melted butter, cinnamon, and maple syrup. Mix with a spatula. 

Pour on top of the pears and evenly coat them. 

With mini cookie cutters, cut fall leaves and acorns and place on top of nut crumble. 

Add a little extra butter so that the pie cut pieces become golden in the oven. 

Bake for 25-30 minutes or until the pears are tender and the pie crust is golden. 

Remove from oven and allow it to cool for 10 minutes. 

Serve warm and enjoy! 


Whole Wheat Breaded Chicken Parmesan with a 20 Minute Pasta Sauce

Yields 4 servings 


For chicken parmesan                                                                              For the sauce                                             For the Whole Wheat Spaghetti

4 Organic Boneless Skinless Chicken Breast                                                    1 small yellow onion - minced                                     1 box of Whole Wheat Durum Spaghetti

1 garlic clove - minced                                                                                        1 1/2 cups diced tomato (I used Pomi)                                 1 large pot of boiling water 

1/3 cup whole milk                                                                                                3/4 cup tomato sauce  (Pomi)                                                 2 tablespoons sea salt 

1/3 cup flour                                                                                                               1 carrot - peeled and 1/4in dice                                      

1/2 cup whole wheat Panko or plain bread crumbs                                   1/3 cup diced trumpet or cremini mushrooms 

4 slices of smoked mozzarella cheese                                                                          2 garlic cloves - minced 

1 tablespoons dried oregano                                                                                        4 tablespoons olive oil 

Salt & Pepper                                                                                                                     1/3 cup beef broth 

                                                                                                                                      8 leaves of fresh basil - chiffonade


For the sauce: 

In a medium skillet/ sauce pan, heat olive oil and sweat onions with salt over medium heat. 

Add carrot, mushrooms, and garlic, saute. Then add the tomato sauce and diced tomatoes, season with salt and pepper. 

Cook for 5 minutes. Then add the fresh basil, lower heat to low, half cover the sauce pan and let it cook for 10 minutes. 

If the sauce becomes thick add some beef broth and bring to a simmer and cook and cover for another 5 minutes. 

Stir and bring to a light simmer, cover and prepare wait until the pasta is cooked to complete. 

For chicken parmesan:

Preheat oven to 350 degrees and place rack in the middle of the oven. 

Prepare 3 dishes/ plates with milk (the milk helps the chicken from drying up, so this chicken will be juicy when you bake it), flour and breadcrumbs. 

Place the chicken in the milk and soak both sides. Move the chicken to the flour and at this point season both sides with salt, pepper, and dried oregano. 

Then place the chicken in the bread crumbs and coat both sides. 

Place in a lined baking sheet and repeat until all the chicken breasts are coated. 

Bake in the oven for 18-20 minutes until the chicken is cooked all the way. 

To finish chicken put a slice of smoked mozzarella on each cooked chicken and place bake in the oven and either broil until the cheese is melted or bake until cheese is melted. 

Garnish with basil and serve with pasta and sauce. 

To prepare whole wheat spaghetti:

Heat a large pot of water and bring to a rapid boil. 

Once boiling add a lot of salt (pasta water needs a lot of salt). 

Add pasta and cook until al dente (8 -9 minutes). 

Once cooked serve on place and use some of the pasta water in the sauce to make the sauce less thick and add more seasoning. 

Drizzle olive oil over the cooked pasta on each plate. 

Serve some sauce on or next to the pasta and serve a chicken breast on each plate. 



Wild Green Mushroom, Acron Squash Salad with Parmesan & Aged Balsamic

Yields 4 servings 

Wild greens tend to be more bitter than something like spinach or romaine. 

A general rule is that the darker the green the more bitter flavor. 

To help cut the bitter flavor, because not everyone (especially children) dislike bitter foods. A helpful tip is to pair it with something sweet. 

Keeping with the fall season, which means the produce during the season is the most nutrient-rich, and rich in flavor. 

Adding a squash (in this recipe Acorn Squash, but any squash or pumpkin works for this recipe), and an aged balsamic helps to sweeten the dish 

without adding fake or processed sugars. 

Teaching kids to enjoy foods like raw mushrooms and wild greens, making it more palatable (more delicious) for them but still using real 

food is just as simple as this salad. 

Give this recipe a try! 


1 Organic Girl Super Greens or Pepper Greens salad 

3/4 cup sliced raw cremini mushrooms 

1 cup diced & roasted acorn squash 

1/4 cup Parmesan - chopped in chunks 

3- 4 tablespoons extra virgin olive oil 

Drizzle or 1- 1.5  tablespoons aged (means thick and no sugar added) balsamic vinegar 

Salt  & Pepper 


Prepare vegetables (wash and rinse greens, slice mushrooms, and roast and dice acorn squash). 

Place vegetables in a medium bowl, season with salt and pepper.

Dress with olive oil. Toss with Parmesan. 

Serve and drizzle with balsamic vinegar. 



Thanksgiving Ham & Sweet Potato Breakfast

Yields 2 servings 

Breakfast doesn't mean we have to eat cereal with milk everyday or take the time only on the weekends to prepare a nourishing breakfast. 

Thinking outside of the box with local and seasonal items will help you to prepare delicious recipes like this one. 

Also a great tip for busy mornings, which we all have, and it was what inspired this breakfast is to prepare ahead of time.

If the dish is cooked the night before all you have to worry about in the AM is to assemble it in less than 5 minutes. 


1 small- medium Garnet Sweet Potato- peeled and small dice

1/2 small yellow onion - small dice 

1/3-1/2 cup Uncured no-bone ham hock - diced 

2-3 fresh sage leaves - minced

1/4-1/3 cup vegetable broth 



1 tablespoon Olive oil + 1/4 tablespoon butter


In small skillet over medium heat, heat olive oil and butter. 

Add onions with a pinch of salt and allow to sweat for 1 minute. Add sweet potato. 

Cook for 5 minutes. Then add ham and season with salt and pepper. 

Cook for 3-5 minutes. Add vegetable broth and lower heat to low and cover. Cook for 5 minutes. 

Add sage leaves, cover again and cook for another 5-8 minutes until the sweet potato are tender to your liking. 

Allow to cool and place in an airtight container and place in the fridge until ready to serve. 


To serve:

Either toast 2 slices of whole wheat or seeded bread, or seeded/ whole wheat baguette. Toast to your liking.

Spread either cream cheese (1 tablespoon per slice of bread) or ricotta (1 tablespoon per slice of bread). 

Either heat or leave cool the sweet potato and ham mixture (it is up to you), dollop a serving on the toasted and

cream cheese or ricotta spread bread and garnish with fresh minced sage. 

Serve and enjoy!


SPinach, BUtternut Squash Beef & Chicken Chili

Yields 4 servings 


1/2 lb organic grass-fed ground beef, 84%-90% lean 

2 organic or humainly raised chicken breast - de-boned and no skin, cut into cubes

1 cup frozen spinach - add frozen

1 cup diced butternut squash

1 yellow onion - small dice 

1 organic green bell pepper- small dice

1 organic red bell pepper

1 large garlic clove- minced 

1 carrot- peeled and diced 

1 (15 oz can) Pinto beans - no salt, rinsed and drained

1 (15 oz) can Kidney beans - no salt, rinsed and drained

1/2 cup tomato puree (I prefer the brand Pomi)

1/2 cup diced tomato (Pomi) 

1/2 cup beef broth

1 tablespoon chili powder

1 tablespoon ground cumin 

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper (optional) 

3 TBLS Olive oil 




Heat olive oil over medium heat in a medium dutch oven or pot. 

Add onions with salt and allow to sweat for 1 minute. Then add bell peppers and carrot.

Season with some cumin, oregano, and chili powder. Cook for 2 minutes. 

Add spinach, butternut squash and tomato puree and diced tomato. 

Season again with salt and pepper. Bring to a simmer. 

Add the seasoned ground beef and chicken (seasoned with salt and pepper), and beans.

Cook for a few minutes. Add the minced garlic and1/4 cup beef broth. 

Bring to a boil. Make sure to stir and scrape the bottom so the chili doesn't stick. 

Lower heat and cover for 20 minutes. Check on it every few minutes so that it isn't sticking. 

Bring the heat back up, remove top and boil for 5 minutes. Add the remaining beef broth. 

Lower temperature, cover and cook for another 10 minutes. 

You can serve it at this point, but it is best to let it sit, heat off and covered for 1-4 hours. 

This will help it to thicken and allow the flavors to blend and become more rich. 

Serve with a piece of corn bread (recipe below) and enjoy! 










Yields 9 servings


1 cup organic cornmeal 

1 cup All purpose flour 

1 large organic egg - room temperature 

1/2 stick grass-fed unsalted butter- melted

1/2 cup organic cane sugar

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/4 teaspoon sea salt 

1/2 cup frozen organic corn kernels 


Preheat oven to 350 degrees.

Butter and flour a square baking pan. 

In a large bowl add all the dry ingredients and mix together. 

Add the egg, butter, and sugar to the dry ingredients and mix with a spatula. 

Fold in the frozen corn kernels. Pour batter in the greased baking pan. 

Bake for 27-33 minutes, until a knife comes out clean from the center. 

Allow to cool for 15 minutes, then cut into 9 squares and remove from pan. 

Best served with chili and enjoy! 

Keeps for 3-4 days in an air tight container. 


Pear & Apple Mini Pie 

Yields 1 mini pie 


1 9 inch pie crust - rolled 1/4 in thick

1 Bosc Pear- peeled and thinly sliced 

1 Granny Smith Apple - peeled and thinly sliced 

1 tablespoon unsalted butter - melted

                                                                                                1 teaspoon ground cinnamon

                                                                                                                          1/4 teaspoon ground nutmeg

                                                                                                                   1/4 teaspoon ground allspice

                                                                                                              A pinch of salt 

                                                                                                        1 1/2 tablespoons cane sugar


Preheat oven to 350 degrees. 

On a clean surface roll pie dough out. Cut 2 rounds so that there is extra around the edge. 

Place cut pie dough in the buttered pie dish, fork the bottom of the pie crust. 

To prepare the filling, cut and slice pear and apple. 

Place fruit in a medium bowl and add the spices, sugar, butter, and salt. Gently mix together so that each piece is coated. 

Pour into the pie dish. 

Place the other round cut pie crust over the pie. Pinch the sides together to seal the pie. 

Cut in the middle 3 slices. 

With the extra pie dough roll it out and with mini cookie cutters cut little fall leaves. 

Butter the bottoms of the cookie cut pie decorations and place on top of the pie. 

Bake in the oven for 30-35 minutes until the pie is golden brown. 

Remove from oven and cool for 15 minutes. 

Serve warm and enjoy! 


Spicy Baked Tomato & Tiger Shrimp with Feta


Acorn Squash Curry Soup 

Yields 2 servings 


1 medium - large acorn squash 

1/4 teaspoon Cumin Seeds 

1/2 teaspoon Garam Masala Seasoning 

1/4 teaspoon Ground Curry Powder 

Salt & Pepper

1-2 table spoons of  Olive oil or Ghee 

1 1/2 cups Vegetable Stock 

2 small golden potatoes - peeled and diced

1 small yellow onion - small dice 


Chickpea Basmati Rice 

(Recipe Coming Soon) 



Roast Acorn Squash in the oven at 375 degrees for 40 minutes. 

Remove from oven cut in half and allow it to cool for 5-10 minutes before peeling it and dicing it.

Heat a medium stock pot with olive oil or ghee over medium heat. 

Add the cumin and garam masala for the spices to toast. Once fragrant add the onions, and salt. 

Allow the onions to sweat for 2 minutes. Add the diced acorn squash, curry powder, and vegetable stock. 

Season the dish with salt and pepper, stir, bring to a boil, add the diced potatoes. Cover pot and lower temperature to low. 

Cook for 20 minutes. 

Once cooked, with a hand blender puree the soup to your desired consistency ( you may need to add more vegetable stock to thin it out if you don't like a thick consistency). 

Serve hot and garnish with chickpea basmati rice and enjoy!



8 Minute Ricotta & Tomato Breakfast 

Yields 2 servings 


1 6 inch loaf of whole grain oat baguette  - halved and 4 slices 

1/2 cup whole milk Ricotta cheese 

1/2 cup (roughly 10) heirloom cherry tomatoes 

A few sprigs of lemon thyme or regular thyme - remove stem

2 tablespoon raw walnuts - chopped 



Olive oil (optional) 


The night before roast the tomatoes, my suggestion is to do a pint or more and keep these in the fridge

to toss into salads or over cooked chicken or fish. It adds a nice acidic bite and juicy texture. 

Here is how:

Preheat toaster oven or oven to 350 degrees , line a baking sheet with foil. 

Place tomatoes on lined baking sheet, toss with olive oil, salt and pepper. 

Bake in the oven for 10-15 minutes. 

Remove from oven and once cooled place in an air-tight container and place in the fridge until ready to use. 

8 Minutes to assemble breakfast: 

Remove tomatoes from the fridge and allow them to sit and come to room temperature while you assemble the dish.

Slice bread into 4 or 8 halves. 

Place in a toaster or toaster oven for 5 minutes (or until desired toast). 

Dollop and spread evenly on each slice of toasted baguette the ricotta cheese. 

At this point drizzle with extra virgin olive oil if desired. 

Spoon evenly the baked tomatoes onto each slice. 

Garnish with the fresh lemon or regular thyme, sprinkle each toast with salt and pepper. 

Serve and enjoy! 



Yields 2 servings 


1 9 inch pie crust 

1 tablespoon unsalted butter - melted

1 teaspoon ground cinnamon 

1/4 teaspoon allspice

1 tablespoon granulated sugar 

A pinch of sea salt 

2 Bosc Pear- cored and thinly sliced 


Preheat oven to 350 degrees and place the rack in the middle of the oven. 

On a clean surface roll out a 9 inch pie crust about 1/4 inch thick. 

Cut 2 rounds using the mold of an individual tart pan. Make sure to make the rounds a bit larger than mold. 

This will allow for the edges not to shrink when baking. 

With half the butter, grease the bottom and edges of the tart mold. 

In a small bowl mix together all ingredients except the melted butter. Gently toss together. 

Place skin side up the slices of pear. Pour the remaining butter over the sliced pears. 

With small cookie cutters, cut autumn leaf and acorns. Place on top of sliced pears. 

Bake in the oven on a tray for 32-35 minutes, or until the edges of the pie crust are golden brown and the pear is tender. 

Remove from oven and let cool for 10-15 minutes. 

Serve warm & enjoy! 

Enjoy this warming little treat in the afternoon with a cup of herbal tea to warm you up in these autumn months.

Remember to treat yourself. Living a healthy lifestyle does include having dessert. 

A treat like this is just the right amount of sweetness to satisfy your sweet tooth.

It is perfectly portioned so there is not worry about overindulging. 



Yields 1 serving 


1 cup trottole pasta 

1/2 cup pumpkin puree 

1/4 cup medium cheddar - shredded 

2 tablespoons freshly grated Parmesan cheese 

1 teaspoon fresh sage leaves - minced 

Salt & Pepper

1/2 tablespoon butter - optional 


Preheat oven to 350 degrees. 

To prepare pumpkin puree: 

Roast a 4-6 lb pumpkin in the oven for 45 minutes at 400 degrees. 

Once cooked, remove seeds and scoop out all the pumpkin "meat". 

Finely dice a small yellow onion, sautee in olive oil over medium heat. 

Add pumpkin, salt, pepper, and a pinch of ground nutmeg. Add 1 cup of vegetable stock. 

Bring mixture to a light boil, reduce heat, cover pan and cook for 20 minutes. 

With a hand blender puree the mixture. 

If you add more stock/broth you have pumpkin soup. 

To prepare pasta & sauce:

Bring a large pot with water to a boil, add 3 large pinches of salt. 

Add pasta and cook for 9-10 minutes so the pasta is al dente. Remember you will be baking the dish too, 

so if you over cook the pasta will boiling it, the pasta will be mush when you remove it from the oven. 

In a small sauce pan, while the pasta is boiling heat it over low heat and add 1/2 cup of pumpkin puree. 

Add the cheddar cheese, salt and pepper. Turn heat off. 

Once the pasta is al dente add the pasta to the sauce pan. Remember to not throw the salted pasta water away. 

Pasta water helps to bind and add flavor to a sauce. Spoon your desired amount of pasta water to the sauce pan to help the 

pumpkin sauce bind to the pasta. 

In a small ceramic dish pour the coated pasta with pumpkin sauce in the baked dish. 

At this point if you are adding butter, break the butter up and dollop it on top of the pasta. 

Top the dish with freshly grated Parmesan cheese. 

Bake in the oven for 15-20 minutes. 

The last 4-5 minutes, put the broiler on and broil the dish so that the cheese becomes golden. 

Garnish with fresh sage. 

Serve and enjoy!