Saturday, May 20, 2017

Sunday Dinner May 21, 2017

On the Menu
4 Servings

Note: Traditionally this recipes calls for honey but we are going to use an orange as the sweetener instead.

4 – 6 ounce b/s1 chicken breast  
For the marinade:
1 lime, juiced
1 orange, juiced
½ cup fresh cilantro, chopped
6 garlic cloves, chopped
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon granulated onion powder
¼ teaspoon crushed red chili pepper s

Place chicken breasts in a shallow baking pan, or zip lock bag.
In a blender puree the marinade ingredients, or in a small bowl, whisk together the juice, cilantro, garlic, olive oil, salt, onion powder and chili peppers.
Pour over chicken and turn pieces to coat evenly, cover and chill at least 1 hour or overnight.
Preheat a gas grill to a medium heat or start coals in a charcoal grill and let them burn until there is a white coating of ash on all the coals.
Remove chicken from marinade and reserve marinade for basting.
Place chicken on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken over and grill another 10 minutes.
Move chicken to the sides of the grate, away from direct heat. Brush with  marinade if desired.
Cook until the internal temperature reaches 165 degrees and remove from the grill.
If you’re not using a meat thermometer, cook chicken 35 – 45 minutes.  
Allow grilled chicken to rest on a platter for 10 minutes before serving.
This will help keep the chicken juicy and not let all the juices run out when the chicken is cut into.

1 boneless/skinless 

6 Servings
This recipe was inspired by:
Note: We’re using liquid smoke and chipotle peppers in adobo sauce to give the beans that smoked flavor.

1 pound package dried lima beans or white beans (Great Northern or Navy)
1 tablespoon olive oil
1 cup chopped onion
¼ cup chopped celery
1 carrot, chopped
1 chipotle pepper in adobo sauce, minced
1 heaping tablespoon minced garlic
6 cups water
3 bay leaves
1 teaspoon liquid smoke
1 teaspoon sea salt, or to taste
1 tablespoon granulated garlic
1 tablespoon granulated onion
½ teaspoon of Cajun Seasoning fresh herb for garnish (parsley, sage, thyme, etc.) 

Rinse and sort through the beans and set aside.
Heat the oil in the bottom of the pot and add the chopped onion, celery, carrot, chipotle pepper w adobo sauce and garlic. Cook over medium heat until onions are translucent.
Add the beans, water, bay leaves and all remaining ingredients except herb for garnish and mix thoroughly.
Bring to a gentle boil, reduce heat, and simmer for about 1 ½ - 2 hours, stirring occasionally until beans are tender.
Remove bay leaves, taste and adjust seasonings if necessary.
Garnish with a fresh herb of your choice and serve.



4 – 6 Serving
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
1 large red bell pepper, sliced
1 large onion, sliced
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper

Heat the olive oil in a large skillet or wok over medium high heat. 
Add the bell peppers, onions and sauté until peppers onions are translucent.
Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.

 Orzo Gorgonzola Salad with a Hint of Mint

8 - 10 Servings
1 pound orzo pasta
3 quarts water
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ pound gorgonzola cheese, crumbled
¼ teaspoon cayenne pepper
½ teaspoon coarsely ground black pepper
1 medium carrot, grated
1 medium red bell pepper, diced
1 medium jalapeño pepper, seeded, diced, fine
1 celery stalk, diced
1 heaping tablespoon coarsely ground mustard
¼ cup mayonnaise
¼ chopped fresh mint
Bring water to a boil, add pasta to the boiling water and stir gently.
Let water come back up to a rapid boil, remove pot from the heat and cover.
Let pasta sit covered and undisturbed for the amount of cooking time as stated on the box.  Orzo is usually 9 minutes.
Remove from heat and rinse quickly with cold water to stop the cooking. Drain well.
Transfer to mixing bowl, add the oil and salt and mix thoroughly.
Place pasta in the refrigerator and let it cool for approximately 1 hour.
Once cold, remove from refrigerator; add all remaining ingredients and mix thoroughly.
Cover and refrigerate at least 1 hour before serving.
This pasta salad is dry not creamy. 

Old Fashioned Crumb Cake - Los Angeles Schools Version

Since I first came to LA, all of the old timers talked about how delicious the crumb cake was that the LA schools served.  So of course I had to dig up the old recipe and try it for myself. I must admit, it's the best crumb cake I've tasted.  And it's easy to make too.

Soulful Eating!

8 –10 Servings
2 ½ cups flour
1 cup brown sugar
1 cup granulated sugar, packed
1 teaspoon salt
1 teaspoon nutmeg
¾ cup vegetable oil
2 teaspoons cinnamon
1 teaspoon baking soda
1 egg
1 cup buttermilk

Combine flour, brown sugar, granulated sugar, salt, nutmeg and oil. Remove ½
cup of mixture from bowl, add 1 teaspoon cinnamon and set aside for topping. Combine remaining 1 teaspoon cinnamon, baking soda, egg and buttermilk and blend just enough to combine, do not over-mix.
Spoon batter into greased 13x9-inch baking pan then sprinkle with the ½ cup of reserved topping.
Bake at 375 degrees 30 to 40 minutes.

Yields 8½ Cups

Note: Hibiscus flowers can be purchased at any Hispanic grocery store. It's sold under the name of Jamaica which is pronounced hah-my-kah. 

6 ounce hibiscus (Jamaica) flowers
10½ cups water
2 tablespoons dried ginger root pieces
12 whole allspice (pimento) berries
1½ cups sugar

Spread the hibiscus out on a cookie sheet and sort through the flowers to remove any debris.
In a large pot, add the water, hibiscus, ginger and allspice berries. Bring the pot to a boil for 10 minutes, then remove it from the heat.  Let sorrel steep for 30 minutes.
Strain the mixture and discard the flowers, etc.
Add the sugar starting with 1 cup.  Taste for sweetness and add more sugar as needed.
This beverage can be served hot or cold.
If serving cold, let it come to room temperature before refrigerating or adding ice.

Saturday, May 6, 2017

Sunday Dinner May 7, 2017

On the Menu

Cuban Flat Iron Steak
4 Servings
3 limes, Juice and zest
2 oranges, Juice and zest
⅓ cup extra-virgin olive oil
6 garlic cloves, minced
¼ cup onion, diced
¼ bunch of cilantro
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon coarse sea salt
Freshly ground black pepper
4 (4-ounce) flat iron steaks
1 tablespoon vegetable oil
1 lime, cut into six wedges
Add lime juice and zest, orange juice and zest, olive oil, garlic, onion, cilantro, oregano, cumin, salt and pepper to a blender and process.
Pour marinade into a baking dish.
Place steaks in marinade, cover and refrigerate for at least 3 hours, up to overnight.
Preheat grill or grill pan to medium high heat.
Brush grill lightly with vegetable oil. 
Remove meat from marinade and grill over medium high heat. Cook to desired doneness, but the rarer, the more flavorful.
Let steaks sit for 10 minutes before serving.
Garnish with limes and serve steaks individually or sliced on a platter.
  Roasted Yams with Lemon & Rosemary
4 Servings
2 pounds yams, cubed
2 tablespoons olive oil
juice of 1 lemon
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon crushed red chili peppers 
1/2 teaspoon sea salt
1/2 teaspoon rosemary ground
freshly ground black pepper
Preheat oven 400 degrees F. 
Spray or lightly coat a sheet pan with oil

Scrub the yams thoroughly with a vegetable brush.  Cut off the ends and dice or cube. 
In a large bowl, add olive oil, cut lemon in half and squeeze the juice into the oil.  Remove any seeds that may fall in. Slice or dice the lemon rind and toss them in the bowl. Add the garlic, onion, chili peppers, rosemary and black pepper to the bowl. Whisk until all ingredients are well combined. 
Add the yams and toss until every cube is coated with the mixture.
Spread the yams and lemon rind on to a sheet (cookie) pan in one layer.
Place pan in the preheated oven and cook for 30 minutes. 
Let pan sit for 5 minutes before you try to remove the yams from the pan.  
Note: you can also eat the lemon rinds, they should be golden brown and caramelized.
   Greens and Pot Likker
6 Servings
3 pounds mixed greens, chard, mustard, kale, collards, etc.
2 cups water
2 bay leaves
1 teaspoon salt
1 Tablespoon Cajun seasoning
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon liquid smoke
1 tablespoon grapeseed oil
1 large onion, sliced
1 large red bell pepper, sliced
4 large garlic cloves, sliced
2 tablespoons of red wine vinegar
½ teaspoon Tabasco sauce or any hot sauce

Wash the greens thoroughly.  Cut off any stems that extends beyond the leaves and set them aside. 
Then cut the greens and stems that are still affixed to the leaves into bite size pieces and set them aside.
In a large stock pot, add the water, the  stems you sat aside and bay leaves.  Bring pot to a boil, cover and reduce heat to medium and let stems simmer for 15 minutes {this is your pot likker}.
Remove the stems and bay leaves from the pot and add the greens, salt, Cajun seasoning, granulated garlic & onion and the liquid smoke.  Mix thoroughly; then bring the pot back up to a boil.
Reduce heat to medium low and cook covered for 15 minutes.
Heat the oil in a medium saute pan and add the onions, bell pepper and garlic saute until onions are translucent.
Add sautéed vegetables to the pot of greens along with the vinegar and Tabasco sauce and mix thoroughly. 
Continue to let greens simmer uncovered another 5 – 6 minutes. 
Taste for seasoning, adjust if needed, cover pot and remove from heat.

Note the reason you're cooking the greens uncovered, is to allow the liquid to reduce and produce a more concentrated flavor.

6 Servings
Note: This recipe is basically black eyed peas with a corn salsa topped with Italian Dressing. It's also vegan.
For the Peas:
1 cup dried black eyed peas
3 cups water
1 bay leaf
1 chili pepper, dried, whole
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon sea salt
For the Salsa:
1 cup whole kernel corn1, drained
1 small onion, chopped
1 jalapeno pepper, diced
1 tomato, seeded and chopped
¼ cup cilantro, chopped
For the Italian Dressing:
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon Creole or other spicy mustard
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon rosemary
¼ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon basil
Sort and rinse black eyed peas thoroughly. 
Place them in a medium bowl with water bay leaf, dried chili pepper, granulated garlic, granulated onion, cover and soak overnight.
After soaking, transfer beans and soaking broth to large saucepan make sure water is covering by at least 3 inches.
Bring to a boil, and then lower heat to a simmer.
Add salt and cook until beans are soft, 20 to 30 minutes.
Drain beans discard bay leaf and chili pepper then transfer beans to a large bowl.
 Add corn, onions, jalapeno, tomatoes and cilantro, and stir to combine.
In a small bowl, whisk together olive oil, vinegar, mustard and seasonings.
Pour dressing over salad and toss to combine.
Serve at room temperature or refrigerate and serve cold.
1 I use raw corn, just cut it off the cob, rinse and toss it in the salad.

 Skillet Cornbread
8 Servings
1/4 cup shortening
1-1/2 cups yellow cornmeal
1/2 cup all purpose flour
1/4 - 1/2 cup sugar - Very Optional
1 teaspoon of baking soda
1 teaspoon of baking powder
1 teaspoon of kosher salt
2 cups of buttermilk, more or less
1 large egg, lightly beaten


                                                Preheat oven to 450 degrees F. 
Add the shortening to a well seasoned 10-inch cast iron skillet and place the skillet into the oven to melt the shortening and heat the skillet. In a bowl, whisk together the cornmeal, flour, sugar, baking soda, baking powder and salt. Using mitts, carefully remove the skillet from the oven and swirl the hot fat around to coat the entire skillet. Pour the fat from the skillet into the cornmeal mixture; stir. Stir in half of the buttermilk and add the egg; add more buttermilk as needed to make a thick but pourable batter. Depending on the grind of your cornmeal and the type of buttermilk you use, you may not need it all. Fold ingredients and don't beat the batter. Pour the cornmeal mixture into the hot skillet. Carefully place directly into the oven and bake at 450 degrees F for about 20 to 25 minutes. Remove the skillet from the oven, let rest for 5 minutes, then very carefully turn the cornbread out onto a plate or platter to preserve that nice crispy crust!

Saturday, April 29, 2017

Sunday Dinner April 30, 2017

On the Menu

Apricot Glazed Chicken Breast
4 Servings
1 cup orange juice
1 tablespoon lemon juice
½ teaspoon sea salt
1 tablespoon garlic minced
½ - 1 teaspoon crushed red chili peppers
4 chicken breast, skin removed
¼ cup apricot preserves
½ tablespoon Dijon mustard

Preheat oven to 350 degrees

Combine orange juice, lemon juice, salt, garlic and chili peppers in a container large enough to hold the breast.  Add chicken breast and marinate overnight, turning once or twice.  
Place chicken on a rack in a roasting pan and pour 1 cup of the marinade in the pan. Bake uncovered 45 minutes or until a meat thermometer registers 165 degrees.
In a small bowl, combine the preserves and mustard.
Brush the glaze over the breast during the final 15 minutes of cooking.

 Asian Style Salad

1 head Romaine lettuce, shredded
1 head napa cabbage, shredded
1 large carrot, grated
1 bunch scallions cut on bias
1 bunch cilantro, coarsely chopped
2 red bell peppers, sliced thin
For the Dressings
1 cup grapes seed oil
2 tablespoons sesame oil
½ teaspoon crushed red chili peppers
3 tablespoons minced ginger
1 tablespoon minced garlic
¾ cup rice vinegar
¼ cup tamari

Prep all vegetables and mix together in a large bowl.
Blend dressing in a blender or with an immersion blender [hand wand].
Pour ¼ cup over salad and mix thoroughly, then refrigerate until ready to serve.
Use remaining dressing to serve over salad when platting. 
You can store any excess dressing in an air tight container in the refrigerator up to 30 days.

Rosemary Lemon Green Beans Almandine
8 Servings

2 pounds green beans, trimmed and sliced diagonally into 2-inch pieces
1 bay leaf
⅓ cup sliced almonds
2 tablespoons olive oil
1 teaspoons freshly grated lemon zest
1 tablespoon minced fresh rosemary leaves
½ teaspoon sea salt
freshly ground pepper

In a saucepan add the green beans and bay leaf.  Bring water to a boil. Cook until beans are tender-crisp, about 6 minutes.
Drain and remove bay leaf.
Heats a sauce pan add almonds and dry roast almonds until they are slightly brown.
Add olive oil, lemon zest and juice, rosemary and green beans, season with salt and pepper.
Mix thoroughly and for a few minutes then transfer to a serving dish.

Crazy Corn for the New Age
4 – 6 Servings

4 ears of corn, kernels removed from cob
1 tablespoon olive oil
1 medium red onion, chopped
3 cloves garlic, chopped
1 small red bell pepper, chopped
1 large jalapeno pepper, seeded, chopped
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon black pepper

Heat oil in a sauce pan; add onions, garlic, peppers and sea salt.  Saute on medium heat for 3 minutes.
Add corn and remaining ingredients, saute until all ingredients are thoroughly combined.
Cover and cook for 10 – 13 minutes.  Remove from heat and let pan remained covered.
  Creamy Blueberry Soup
4 Servings

4 cups fresh Organic blueberries
1 cup orange juice, freshly squeezed
¼ teaspoon ground cinnamon
⅛ teaspoon sea salt
1 tablespoon lemon juice, freshly squeezed
1 pint almond milk
Garnish: mint sprigs 


Place a saucepan over medium high heat, add the blue berries, orange juice, cinnamon, salt and lemon juice, bring to a boil stirring often.
Remove from heat, and slightly cool.
Pour mixture into a food processor or blender and process until smooth.
Add almond milk and pulse a few times just to mix thoroughly.
Cover and chill until ready to serve.
Garnish with mint leaf.


Wednesday, April 12, 2017

Easter Dinner, 2017

On the Menu

Citrus Glazed Ham
9 – 12 Servings
Note for bone in hams, minus 1 pound for the bone and allow ¾ pound per serving

8 to 10 pounds fully cooked, bone-in ham
12 - 14 whole cloves
½ cup grade A maple syrup
Zest of 1 orange
1 teaspoon cinnamon, ground  
¼ teaspoon cloves ground
¼ teaspoon cayenne pepper

Score ham at 1-inch intervals with a sharp knife. Place the cloves in some of the scores making sure you put cloves around the whole ham.
Place ham in baking dish and roast according to manufacturer’s directions.
Mix maple syrup, orange zest, cinnamon, cloves and cayenne pepper in a small bowl. Drizzle over ham during the last 30 minutes of roasting. Remove ham from oven; spoon syrup from pan over ham. Let ham rest 20 minutes before slicing.

Bleu Ribbon Potato Salad
6 – 8 Servings
3 pounds red potatoes cut into 1” dice
1 bay leaf
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
2 stalks celery, chopped
1 medium red onion, chopped
½ bunch parsley, coarsely chopped
6 ounces gorgonzola cheese
¼ cup vegan mayo
¼ cup fat free sour cream

Wash potatoes and scrub with a vegetable brush, cut off any bad spots or blemishes, but do not peel. Cut potatoes into 1” dice.
Place potatoes and bay leaf in a pot of cold water and bring to a boil.  Boil until potatoes are just fork tender about 13 minutes. 
Thoroughly drain potatoes, discard bay leaf and place potatoes in a bowl. 
While potatoes are still hot, season them with salt and pepper then mix in the white wine vinegar.
Spread potatoes out to cool on a sheet pan [cookie sheet] and let them sit for about 15 minutes on the counter before placing them in the refrigerator. Let potatoes cool in refrigerator uncovered for 30 minutes. 
Once potatoes have cooled down, add in all vegetables and mix thoroughly then add the cheese, mayo and cream and mix thoroughly.
Cover, return to the refrigerator until salad is cold.

 Braised Lamb Shanks
Serves 4
1 tablespoon sea salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 ¼ teaspoons black pepper, divided
3 tablespoons vegetable oil
4 lamb shanks (about 14 oz. each), trimmed
1 yellow onion, quartered
1 large carrot, cut into 2-inch pieces
4 garlic cloves, smashed
1 cup dry red wine
1 (14.5-oz.) can crushed tomatoes
1 ½ cups vegetable broth
¼ cup chopped fresh flat-leaf parsley

Mix together the salt, granulated garlic, granulated onion and 1 teaspoon pepper.
Season lamb with the mixture and let it set in the refrigerator 3 hours or overnight.

Preheat oven to 300°F.
Heat oil in a large roasting pan over medium-high. Brown lamb in hot oil, 5 to 7 minutes on each side. Remove from pan.
Add onion, carrot, and garlic cloves. Cook until slightly softened, 5 to 6 minutes. Add wine; cook 2 minutes, stirring and scraping bottom of pan. Stir in tomatoes and broth; cook 2 minutes. Return lamb to pan; bring to a boil. Place parchment paper directly on lamb; cover pan tightly with aluminum foil.
Bake in preheated oven 3 ½ hours.
Remove foil, and bake until meat falls off the bone or when a meat thermometer inserted in thickest portion registers 200°F, about 30 more minutes, turning halfway through.
Transfer lamb to a platter; cover with foil. Strain cooking liquid into a medium saucepan; discard solids. Add ½ teaspoon salt and ¼ teaspoon pepper, and cook over medium-high until reduced to about 3 cups, 5 to 7 minutes.
Spoon 1 cup sauce over lamb, and serve with remaining sauce. 
Top with parsley.

Pineapple Garlic Rice 
6 Servings


1 tablespoon grapeseed oil

3 large garlic cloves, minced

1 onion, medium, chopped

1 cup pineapples cubed in ½ inch pieces

3 cups cooked rice (cook rice 24 hrs in advance, refrigerate)   

1 teaspoon sea salt

1 teaspoon freshly ground black pepper
1 teaspoon granulated

¼ cup chopped parsley


Over medium heat, in a large skillet add the oil.

When oil is hot enough add the minced garlic, saute about 30 seconds.  

Add the chopped onions and cook until onions are translucent

Add the cubed pineapple and mix thoroughly.

Add the rice season with salt, black pepper and granulated garlic, mix thoroughly.

Cook until rice is heated throughout, mix in the parsley and remove from heat.

Serve while hot.

4 - 8 Servings
1 [4 to 5 pound] roasting chicken
4 lemons - divided
½ cup dry white wine
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
Fresh herbs [4 rosemary sprigs, 4 sage sprigs and 8 thyme sprigs]
Note:  You do not want to pierce the chicken with a fork or other sharp objects, this will cause valuable juices to escape. 

Position an oven rack in the upper third of the oven.
Remove the giblets from the chicken, wash the chicken inside and out with cold water and remove all of the gook between the bones, etc.
Let the chicken drain, cavity down, in a colander for 2 minutes.
Pat the chicken dry with paper towels.
Juice 2 lemons and whisk together with the wine, olive oil, salt, pepper and garlic.
In a medium roasting pan, line the bottom with the fresh herbs then place the chicken breast-side down in the pan and pour the marinade all over the chicken, both inside and out.
Prick the remaining 2 lemon with a fork in 3 – 4 places to release the juices and then place them inside the chicken.
Cover, refrigerate and let chicken marinate  2 – 3 hours.
Remove chicken from the refrigerator and let pan come to room temperature while you preheat the oven to 400°F.
Place the chicken in the oven uncovered and lower the temperature to 350°F, and roast for 15 minutes.
Remove the roasting pan from the oven. Using tongs or two wooden spoons turn the chicken breast-side up and return it to the oven and roast for 1½ hrs., [~ 15 minutes per pound] and chicken is golden brown.
For safety purposes and the best results use a meat thermometer.  After cooking chicken for the estimated period [~ 15 minutes per pound], insert thermometer in the thigh joint and if the internal temperature is 165 degrees, it’s done [leave thermometer in chicken until ready to carve].
Using tongs or two wooden spoons, transfer chicken to a platter and let it rest for 10 minutes before piercing with a fork or carving.
Strain the juice from the roasting pan into a sauce pan, discard the herbs, bring to a boil, reduce heat to medium and simmer uncovered until juice is reduced by ⅓.
Now here’s the secret: Pour the juice on top of the sliced chicken—this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

 10 - 12 Servings
1 pound box elbow macaroni
4 quarts water
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 tablespoon paprika
1 teaspoon basil, ground
1 1/2 cups milk
1 stick unsalted butter
4 cups (1 lb.) pepper jack cheese
6 cups (1 1/2 lbs.) NY or WI  Xtra-Sharp cheddar cheese


Heat oven 350 degrees
Cook macaroni until it's al dente:  In a large pot, pour in 4 quarts of water, add salt, granulated garlic and granulated onion and bring to a boil.
Once water is boiling, add the macaroni, stir and bring the water back up to a boil.
Remove the pot from the heat and cover. Let the pot sit covered and undisturbed until the cooking time stated on the box is reached. Approximately 7 minutes.
Meanwhile, in a small sauce pan, add the milk and butter heating just long enough to melt the butter.
Once the cooking time has elapsed on the macaroni, drain it and return it to the pot.
Add the paprika and basil and mix thoroughly.
Add the warm milk and mix thoroughly.  Add the cheese and mix until well combined.
The cheese does not necessarily have to be melted, just make sure it is well distributed
throughout the dish. Mixture should be moderately moist, if needed add more milk.
Taste for flavor and adjust the seasoning accordingly. Transfer mixture to a baking dish.
Cover dish with plastic wrap and then cover with foil.  Bake for 30 minutes, then remove the
foil and plastic wrap and bake uncovered another 15 minutes or until the casserole is slightly
browned on the top and all of the milk is absorbed.

4 Servings
1 tablespoon grapeseed oil
1 medium onion, sliced thin
1 ¼ teaspoon sea salt divided
4 Roma tomatoes cut in fourths
3 large garlic cloves sliced
1 bunch collards, chiffonade
2 teaspoons granulated garlic
2 teaspoons granulated onion
1 teaspoon oregano
½ teaspoon crushed red chili peppers
2 oranges, juiced [¾ cup]

In a wok or large sauce pan, heat oil, add onions and ¼ teaspoon salt. 
Saute onions on medium high heat until onions are caramel in color, approximately 8 minutes.
Reduce heat to medium, add tomatoes and garlic and continue sautéing until all liquid from tomatoes is absorbed.
Add collards and remaining ingredients mix thoroughly then bring pan up to a boil.
Reduce heat to low, cover and cook 20 minutes on low heat.

6 – 8 Servings
2 bunches asparagus
¼ cup olive oil
¼ cup fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
¼ teaspoon sea salt
½ teaspoon crushed red chili peppers
oranges or lemon slices

Preheat oven 400 degrees.
Wash and trim off bottom of asparagus.
Combine olive oil, orange and lemon juice, balsamic vinegar, salt and pepper.
Toss asparagus with dressing.
Place asparagus on sheet pan, top with orange or lemon slices and roast in oven 9 – 10 minutes or until asparagus is slightly brown.

2 Servings
12 ounces baby carrots
3 tablespoons olive oil
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 tablespoon minced fresh dill or tarragon or 1 teaspoon dried
Preheat the oven to 450 degrees F.
Toss carrots in a bowl with the olive oil, salt, pepper and dill. Transfer to a baking sheet in 1 layer and roast in the oven for 20 minutes or until browned and slightly tender.

4 – 6 Servings


1 bunch kale or collards chopped

½ yellow bell pepper, sliced thin

1 scallion cut on the bias

1 cucumber, sliced, thin

1 carrot, grated 
¼ cup dried cranberries
¼ cup walnut pieces

   For the dressing

½ cup olive oil

¼ cup freshly squeezed orange juice

1 lemon, juiced

2 tablespoons stone ground mustard

1 – 2 garlic cloves

2 – 3 teaspoons ground cumin


Toss all dressing ingredients in a blender and process until smooth and creamy.

Place vegetables in a large bowl and toss with ½ of the dressing. 

Refrigerate and let salad marinate at least 1 hour before serving.  

Use remaining dressing to pour over each serving if needed. 

Dressing can be stored in an airtight container up to 3 weeks.
Yield 6 - 8 Servings 
3 quarts water
1 large bay leaf
1 pound split peas
1 large potato, peeled, quartered
1 large carrot, sliced
1 medium onion, roughly chopped
3 garlic cloves
1 tablespoon ground fennel (cumin or rosemary)
2 teaspoons sea salt
1 tablespoon granulated onion
1 tablespoon granulated garlic
¼ teaspoon cayenne pepper

Roughly cut potatoes and carrots because they will be pureed
In a large stockpot, add all ingredients. Bring to a boil then lower heat to medium low and cover. 
Cook for 1 – 1 ½ hours or until everything is soft; when soup is done, remove the bay leaf.
Remove pot from the heat; if you have an immersion blender (hand wand) puree soup in the pot.
If you do not have an immersion blender, transfer soup in batches to a food processor or blender and puree, then return soup to the pot. 
Taste for seasoning and adjust as needed.
Continue cooking uncovered an additional 15 minutes or until the soup reaches the desired thickness.  Keep in mind that once the soup sets, it will become twice as thick.