Garlic Butter Board


1 tbsp olive oil

100g streaky bacon rashers, finely chopped

3 garlic cloves, thinly sliced

3 x 125g packs Lurpak garlic butter, softened at room temperature

1/4 cup continental parsley leaves, finely chopped

Sea salt flakes, to taste

1 loaf crusty white bread, sliced, toasted

Step 1

Heat 2 tsp oil in a medium frying pan over medium-high heat and cook bacon, stirring occasionally, for 3-4 minutes or until crisp. Drain on paper towel.

Step 2

Heat remaining oil in same pan over medium-high heat and cook garlic, stirring, for 1 minute or until golden. Remove from heat.

Step 3

Whip the butter with a spatula or wooden spoon in a medium bowl until fluffy. Stir in parsley.

Step 4

Spoon the butter onto your board in dollops, then smear with the back of a spoon until it evenly covers the board.

Step 5

Sprinkle with the bacon, garlic and sea salt flakes.

Step 6

Serve with warm slices of toast.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and soy.


Date: December 4, 2022

Norwegian Christmas Cabbage


8 slices bacon

1 large head cabbage, cored and shredded

¼ cup all-purpose flour

1 tablespoon caraway seed

1 pinch salt and pepper to taste

½ cup white vinegar, or to taste

½ cup white sugar, or to taste


Lay two slices of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.

Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. 

Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.


Use a head of cabbage that has been in your refrigerator a while; try not to use a new cabbage. Why? The old one seems to hold up better in the cooking. Age has its rewards.

A tasty sausage, sliced, or smoked pork hock can also substitute for the bacon, but there ought to be some flavor and fat in it. I sometimes add a couple of bouillon cubes too.


Date: December 4, 2022

Seafood Chowder

Yield: 8 SERVINGS 

Prep time: 10 MINUTES 

Cook time: 25 MINUTES 

Total time: 35 MINUTES


2 tbsp butter

2 cups chopped onion

1 celery stalk, chopped

1/4 cup all-purpose flour

4 cups chicken broth

1 lb russet potatoes, peeled and diced

1 can cream-style corn

1/2 lb bay scallops

1/2 lb small-medium size shrimp

1 lb whitefish, cut into 1/2 inch cubes

2 cans clams, undrained

1 cup half & half

1/2 tsp Old Bay seasoning

1/2 tsp coarse salt, more to taste

1/4 tsp white pepper

1/2 cup cooked bacon, crumbled or diced, cooked pancetta (for topping; optional)


Heat a stockpot over medium heat. Add the butter and, when it's melted, add the onions and celery. Cook, stirring occasionally, about 5 minutes. Add the flour and whisk until it's smooth, cooking for another minute (this will allow the raw flour taste to cook out).

Slowly pour in 1/2 cup of the chicken broth, whisking constantly, until it's smooth. Add the potatoes, remaining chicken broth, and creamed corn to the pot and stir well. Bring to a gentle boil, reduce the heat to keep it at a simmer, and cook for 10 minutes.

Add the scallops, shrimp, fish, clams, and half & half; stir gently. Simmer another 10 minutes.

Add the Old Bay, salt and pepper. Taste and add more seasoning if necessary. Ladle into bowls, top with the crumbled bacon (if using), and serve immediately.


Date: December 4, 2022


Chocolate Cookies

1 cup all-purpose flour
½ cup natural cocoa powder
½ teaspoon baking soda
½ teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), at room temperature
½ cup  granulated sugar
½ cup packed dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1½ cups lightly toasted, sweetened shredded coconut
1 cup chopped bittersweet chocolate
1 cup  chopped pecans

Step 1
Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.

Step 2
Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.

Step 3
Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.

This is a family recipe passed down by my German Grandmother.

Date: December 4, 2022

Gnocchi with 

Tomato Sauce

(Italian Pasta Dish)


1 tablespoon olive oil

1 tablespoon butter

3 cloves garlic minced

1 (14 fluid ounce) can diced tomatoes 

with juices

2 tablespoons tomato paste

1/4 cup chicken broth or veg broth

1 dash Italian seasoning

1 pound potato gnocchi

1/2 cup shredded mozzarella

1/2 cup freshly grated parmesan cheese

Small handful fresh basil sliced thin

Salt & pepper to taste


Add the oil and butter to a deep skillet over medium heat. Once it's hot, add the garlic and cook for 30 seconds.

Add the diced tomatoes, tomato paste, chicken broth, and Italian seasoning to the pan. Give it a stir.

Stir in the gnocchi. Let it cook, stirring fairly often so it doesn't stick to the bottom of the pan, until it's cooked through (about 5-7 minutes).

The sauce will thicken as the gnocchi releases starch.

Give the gnocchi a taste, and if it's cooked, stir in the mozzarella, parmesan, and basil until the cheeses melt. Season with salt & pepper as needed and serve immediately.

Special Note: There is no need to pre-cook the gnocchi. It'll cook in the sauce.  Also, you can add in Italian sausage to your gnocchi dish to spice it up.


Date: December 4, 2022

 Christmas Gourmet Mushroom Stuffing


1 pound fresh mushrooms, sliced

6 tablespoons butter

1 cup diced onion

1 cup chopped celery

1 teaspoon poultry seasoning

1 teaspoon salt

¼ teaspoon ground black pepper

12 cups dried bread crumbs

1 ½ cups hot chicken broth

2 eggs, beaten

2 cups diced apple without peel

¼ cup chopped parsley


Butter one 9x13 inch casserole dish. Preheat oven to 375 degrees F (190 degrees C).

Rinse, pat dry and quarter mushrooms. In large skillet heat butter and add mushrooms, onion and celery; saute 5 minutes and remove from heat. Stir in poultry seasoning, salt and pepper.

In large mixing bowl, combine bread crumbs with broth and eggs, add mushroom mixture, apples and parsley; mix well. Turn into casserole dish.

Cover and bake at 375 degrees F (190 degrees C) for about 45 minutes. Remove cover and bake 15 minutes longer to brown top.


Date: December 4, 2022

Make Ahead 

White Wine Gravy

Prep Time:  5 MINUTES

Cook Time: 15 MINUTES

Total Time: 20 MINUTES


6 tablespoons salted butter

2 medium shallots, thinly sliced

2 tablespoons chopped fresh sage

1/3 cup all-purpose flour

3 cups low-sodium chicken or turkey broth

kosher salt and black pepper

pan drippings from herb roasted turkey (optional)

1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio


Melt the butter in a medium skillet over medium heat. Add the shallots and cook 5-8 minutes, stirring frequently, until softened and fragrant. Add the sage and continue cooking another 2-3 minutes. Sprinkle the flour over the shallots, stirring for 1-2 minutes.

Add the broth and bring to a boil, boil 5 minutes, or until thickened. Remove from the heat. Lightly season with salt and pepper. Strain, if desired.

Allow the gravy to cool, then store the gravy base in the fridge for up to 3 days. 

To finish the gravy:

Option 1: warm on the stove adding additional broth to think and a 1 tablespoon worcheshire or soy sauce.

Optional 2: Once your turkey has finished roasting, remove the turkey from the roasting pan and strain the liquid into a glass measuring cup.

Place the roasting pan over two burners. Add the wine and bring to a boil, scraping up the browned bits on the bottom of the pan. Simmer for 3-4 minutes or until the wine has reduced slightly.

Reduce the heat to low and slowly whisk in the gravy base. Simmer until the gravy is smooth and thickened slightly, about 5 minutes. If needed, thin the gravy with the reserve broth from the roasting pan. Taste and season with salt and pepper. Serve warm.

Special Note To Make Gluten Free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. It is recommended to use  Cup4Cup gluten free flour. 


Date: December 4, 2022

Bacon-Cheddar-Ranch Pinwheels


packages (8 oz each) cream cheese, softened

1 1/2 cups shredded Cheddar cheese (6 oz)

slices chopped cooked bacon

tablespoon ranch dressing & seasoning mix

tablespoons chopped fresh chives

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon pepper

1/4 teaspoon salt

Old El Paso™ flour tortillas 

for burritos (8 inch)


In large bowl, beat all ingredients except tortillas with electric mixer on medium speed until well mixed.

Divide mixture evenly among tortillas, spreading evenly.

Tightly roll up tortillas.

Cut into 1/2-inch slices, and serve.

Special Note: To make up to 24 hours ahead, roll up tortillas with filling. Do not cut. Store in refrigerator, in airtight container. When ready to serve, remove from container, and cut.


Date: December 4, 2022

Christmas Morning Breakfast Casserole


1 lb ground breakfast sausage, any flavor

1 red bell pepper, chopped

2 cups cremini or white mushrooms, sliced

2 teaspoons salt

pepper to taste

1 loaf (8 cups, 1-inch cubes) Italian bread, Ciabatta or Baguette (crusty bread)

1 1/2 dozen (18) large eggs

1 cup whole milk

1 1/2 cups cheddar cheese, shredded


Heat oven to 375°F. Brown the sausage in a saute pan over medium heat for 3 minutes, breaking it into bite size pieces. Add the mushrooms, bell peppers, 1 tsp salt and pepper. Cook an additional 5 minutes. Let cool. Drain.

In a bowl, beat the eggs and milk. Add remaining salt and cheese; stir to combine.

Add the bread cubes and cooled sausage mixture to a greased 13×9-inch baking dish. Toss to combine.

Pour the egg mixture over the bread and sausage: press the bread mixture down gently to soak up some of the egg mixture.

Cover the dish with foil and bake for 30 minutes; uncover and bake an additional 20 minutes. Serve immediately.

Special notes: If desired, you could add zucchini, green peppers, yellow peppers, tomatoes.  It's recommended to wash mushrooms before slicing; canned mushrooms are a great substitute.  

You can use your favorite sausage. You also can use chicken apple sausage or turkey sausage. However, the recipe was tested with maple pork sausage. Ground sausage or links would work nicely, too. 


Date: December 4, 2022

Coconut Rum Balls


1 11-oz box vanilla wafers (or chocolate cookie wafers)

2 cups pecans

3/4 cup powdered sugar

1/4 cup high-quality cocoa

1/2 cup dark coconut rum (you can use regular dark rum if you prefer, and light in either flavor can also be used but dark will give a richer flavor)

3 tbsp light corn syrup

1 cup flaked coconut, for rolling


Put the flaked coconut in a food processor and process until it's fine. Set the coconut aside in a shallow dish for rolling later.

Place the wafers and nuts in the food processor (no need to clean it out first). Process until they're the size of large crumbs.

Pour the wafer/nut mixture into a large bowl and add the powdered sugar and cocoa. Stir to combine.

Add the corn syrup and rum, stir to combine. You may have to get in there with your hands to make sure it's evenly combined.

Using your hands and a small cookie scoop, roll the mixture into balls (I usually do about a tablespoon or so each, although you can make them any size you like). Roll each ball in the reserved coconut.

Store in an air-tight container and give them at least one day for the flavors to develop, preferably 2-3 days if possible.

Coconut Rum Balls can be frozen for up to two months.


Date: December 4, 2022

Sausage Cheese Balls


2 pounds pork sausage or any kind of sausage 

1 ½ cups buttermilk baking mix

16 ounces shredded Cheddar cheese

½ cup diced onion

½ cup chopped celery

½ teaspoon garlic powder


Preheat oven to 375 degrees F (190 degrees C).

Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder. Mix well and form into 1 inch balls.

Place on ungreased cookie sheet 1/2 inch apart.

Bake for 15 minutes or until golden brown.

Recipe :

Date: December 4, 2022

German Butter Cookies (Butterplätzchen)

German Butter Cookies are the perfect holiday cookie! Golden brown on the outside and deliciously buttery on the inside, these fun cookies have a lovely crumble as they melt in your mouth. Topped off with a simple icing, you can decorate these butter cookies with festive sprinkles – or enjoy them as is!

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 1 hour


The Dough

• 2 cups all-purpose flour

• 3/4 cup butter, cold

• 1 teaspoon vanilla extract

• 1/3 cup granulated sugar

• 1 medium-sized egg

• a pinch of salt

The Topping (optional)

• 1/2 cup powdered sugar

• 2 1/2 teaspoons lemon juice or water

• sprinkles for decorating


1. Add the flour, butter, sugar, salt, vanilla extract, and egg into a large bowl. Use your hands to knead the dough until the dough forms a ball (this takes around 5 minutes).

2. Wrap the ball of dough in cling film and place it in the fridge for 30 minutes.

3. After the 30 minutes are up, remove the dough from the fridge. Also preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.

4. Sprinkle flour onto a smooth surface and roll out the dough with a rolling pin until it is approximately 3/8 inch thin. Use your cookie cutters (any shapes/sizes) to cut out the cookies and place them on the parchment paper. Once you've used up the rolled out dough, gather the leftovers, form another ball, roll it out again, and cut more cookies. Repeat the process until you have used up all the dough.

5. Bake your cookies in the middle rack of your oven for around 10-12 minutes until the cookies are lightly golden brown along the edges. Depending on your oven and how thick your cookies are, your baking time might be slightly shorter or longer.

6. Remove the cookies from the oven and let them cool on the baking sheet for around 5 minutes. Then remove the parchment paper with the cookies on it from the baking sheet and let the cookies cool fully.

7. OPTIONAL: After the cookies have cooled sufficiently, you can prepare the topping by whisking powdered sugar and lemon juice or water together in a small bowl. This will be your "glue" for sprinkles and other decorations.

Spread a small amount of the "glue" onto the cookie and then decorate as desired. You can get really creative here. If you decide to decorate your cookies with icing and/or sprinkles, let them sit until the glaze has hardened.


• The cookies themselves are not going to be that sweet since we usually decorate them with a sweet glaze and sweet sprinkles. If you want your cookies to be slightly sweeter (maybe because you don’t want to decorate them), feel free to use 1/2 cup sugar instead of 1/3 cup sugar.

• If your dough is too sticky, you can add a little bit more flour.

• If your dough is too hard or crumbly, add a little bit more butter. However, try kneading the dough first – it is normal for the dough to be crumbly at the beginning. As you knead the dough, it should form a ball. If this doesn’t happen, feel free to add more butter.

This is a family recipe passed down by my German Grandmother.

Date: December 4, 2022


(Crispy Fried Italian Pastries)

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Makes: 36 - 40


• 3 egg yolks

• 2 Tablespoons sugar

• pinch of salt

• 2 Tablespoons sour cream (I use reduced fat)

• 1/2 teaspoon vanilla

• 1/2 teaspoon each lemon & orange zest

• 3/4 cup all purpose flour

• up to 2 Tablespoons additional flour

• 1 quart of oil for frying (safflower or canola)

• 1/2 cup powdered sugar


1. In a small bowl using an electric hand mixer on high, beat egg yolks, sugar and salt until thick and lemon colored - about a minute.

2. On low speed, stir in sour cream, vanilla, zests & flour.

3. Stir in enough additional flour to form a mass (1-2 tablespoons)

4. Transfer to a floured surface and knead 50 turns (about 2 minutes), adding extra flour as needed.

5. Divide dough in half, keeping extra covered with plastic.

6. On a floured surface, roll each section paper-thin to at least 12” across.

Cut into 1 1/4-inch strips. Cut strips into 5-inch lengths. Make a slit in each strip. Pull one end through slit to make a bow tie (or the way the strips look in the recipe picture above).

7. Deep fry in oil at about 350-365° F for about 30 seconds, turning once using 2 forks, until lightly golden on both sides. Do not crowd.

8. Drain on paper towels. Let cool an sprinkle with powdered sugar.

9. To re-crisp place on baking sheet in a 325° oven for about 5 minutes. Cool completely and re-dust with fresh powdered sugar.

Note: Crostoli are best served right away but can be stored at room temperature for several days. Put them on a large platter or in a mental container, separating the layers with waxed paper, and cover them all with aluminum foil, not plastic.

This is a family recipe passed down by my Italian Grandmother.

Date: December 4, 2022

Pumpkin-Chorizo Pizza


Cornmeal, for baking sheet

All-purpose flour, for work surface

1 lb. prepared pizza dough, at room temperature

1/4 small pumpkin (about 8 ounces)

6 oz. chorizo, casings removed, torn into small pieces

1 c. fresh flat-leaf parsley leaves

1/2 c. thinly sliced red onion

1 small red chile pepper, sliced, optional

1 tbsp. thinly sliced lemon zest

1 tbsp. olive oil

Kosher salt and freshly ground black pepper

4 oz. Gruyère or extra-sharp Cheddar, coarsely grated (about 1 cup), divided


1. Preheat oven to 475°F. Sprinkle a baking sheet with cornmeal or line with parchment paper. On a lightly floured surface, shape pizza dough into a large rectangle and transfer to prepared baking sheet.

2. Peel pumpkin with a vegetable peeler, then shave flesh into thin ribbons to equal 2 cups. Combine pumpkin, chorizo, parsley, onion, chile pepper (if desired), lemon zest, and oil in a bowl. Season with salt and black pepper. Add half of Gruyère and toss to combine.

3. Scatter pumpkin mixture over dough and sprinkle with remaining Gruyère. Bake until crust is deep golden brown and pumpkin is tender, 10 to 15 minutes.

SEPTEMBER 14, 2022

Classic Chicken Pot Pie


For Filling:

4 tbsp. (1/2 stick) unsalted butter

1 medium-size sweet onion, diced

2 cloves garlic, minced

3 celery ribs, cut into 1-inch pieces

3 carrots, cut into 1-inch pieces

1 tsp. ground coriander

Kosher salt and freshly ground black pepper

1 lb. Yukon Gold potatoes, peeled and cut into 1/2-inch pieces

1 c. Brussels sprouts, halved

For Cream Sauce:

1/2 c. (1 stick) unsalted butter

1/2 c. all-purpose flour

4 c. chicken stock

1/2 c. heavy cream

1 tbsp. fresh thyme

1 (16-ounce) bag frozen peas

2 tsp. grated lemon zest

4 c. shredded rotisserie chicken

1 recipe Extra-Flaky Piecrusts

All-purpose flour, for work surface


Make filling: Melt butter in a large saucepan over medium- high heat. Add onion, garlic, celery, carrots, and coriander. Season with salt and pepper. Cook, stirring occasionally, until onions are translucent, 8 to 10 minutes. Stir in potatoes and Brussels sprouts. Cook until vegetables are tender and beginning to brown, 6 to 7 minutes. Transfer to a bowl. Reserve saucepan.

Make cream sauce: Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking, until a smooth paste forms, about 30 seconds. Reduce heat to medium-low and whisk in stock, heavy cream, and thyme. Cook, stirring occasionally, until thickened slightly, 8 to 10 minutes. Stir in peas and lemon zest; remove from heat. Stir in chicken. Add to vegetable mixture and stir to combine. Cool completely.

Preheat oven to 400°F. Let dough sit at room temperature 10 to 15 minutes. On a floured work surface, roll one dough disk into a 14-inch round and fit into a 10-inch cast-iron skillet or deep-dish pie plate. Trim edges, leaving a 1 1/2–inch overhang. Roll second dough disk into a 12-inch round.

Spoon filling into bottom crust. Place second round of dough over filling and trim to a 1-inch overhang. Fold edge of bottom crust over top, pressing bottom and top crusts tightly together. Ensure crust rests on edge of pan and press edge with your fingers to seal loose pleats. Cut two small vents in top; brush with egg.

Bake until crust is golden brown and filling is bubbling, 50 to 60 minutes, shielding after 30 minutes with aluminum foil, if necessary.

SEPTEMBER 14, 2022

White Turkey and Poblano Chili


2 1/2 lb. turkey breast tenderloins (or boneless, skinless chicken thighs or a combination of the two), cut into 1-inch cubes

1 tbsp. chili powder

2 tsp. ground cumin

Kosher salt and freshly ground black pepper

3 tbsp. olive oil

1 large onion, chopped

1 poblano pepper, seeded and chopped

2 ribs celery, chopped

4 garlic cloves, chopped

2 tsp. dried oregano

3 (15-ounce) cans white beans, rinsed and divided

6 chicken stock, divided

Roasted Tomatillo and Poblano Salsa, sour cream, lime wedges, chopped avocado, and shredded cheese, for serving


Season turkey with chili powder, cumin, salt, and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook turkey, turning occasionally, just until lightly browned, 8 to 10 minutes. Stir in onion, poblano, celery, and garlic. Reduce heat to medium and cook, stirring frequently, until vegetables are starting to soften, 4 to 6 minutes. Stir in oregano, 2 cans beans, and 5 1/2 cups stock.

Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly thickened, 40 to 45 minutes. Puree remaining can beans and 1/2 cup stock in a blender until smooth (alternatively, mash with a fork until as smooth as possible); stir into soup. Cook until thickened, 14 to 16 minutes. Serve with desired toppings.

SEPTEMBER 14, 2022


1 red onion-quartered & separated

1 basket cherry tomatoes-halved

1 jar hot pepper rings-drained, saving one tablespoon

2 sticks pepperoni-sliced

1 block sharp cheddar cheese

1 bottle Italian Salad Dressing

1 bag tri-colored pasta

Cook pasta al dente & drain.

Mix in large bowl all ingredients but the Italian dressing.

Mix pasta in the veggies, etc.

To this mixture add approx: 1 tablespoon olive oil, 2 caps red wine vinegar, 2 pinches garlic, 1 pinch of oregano, fresh ground pepper to taste, and 1 tablespoon hot pepper juice.

Mix, then add Italian dressing and toss.

It is a family recipe.

Date: July 26, 2022.

Chile-Coconut Watermelon Crudo

1 small (6-pound) seedless watermelon

2 cups fresh coconut water (from 2 coconuts) or bottled coconut water

1 teaspoon finely grated lime zest plus 1/4 cup fresh lime juice, divided

2 tablespoons thinly sliced peeled fresh ginger

3 medium fresh green Thai chiles, stemmed and thinly sliced, divided

1 tablespoon turbinado sugar, divided

1 tablespoon extra-virgin olive oil

1/4 cup toasted flaked coconut

2 tablespoons crispy fried shallots (such as Maesri)

1 1/2 teaspoons finely chopped cilantro stems

1 teaspoon flaky sea salt


Step 1

Cut watermelon into 12 (3- x 2 1/2- x 1/2-inch) wedges with rind attached; set aside. Reserve remaining watermelon for another use. Stir together coconut water, lime juice, ginger, 2 sliced chiles, and 1/2 tablespoon sugar in a 13- x 9-inch baking dish. Place watermelon wedges in dish in a single layer; cover and chill at least 2 hours or up to overnight.

Step 2

Just before serving, remove watermelon from marinade; discard marinade (or strain and reserve for cocktails). Arrange watermelon on a chilled serving platter; drizzle with olive oil. Top watermelon evenly with coconut, fried shallots, and remaining chile slices.

Step 3

Stir together cilantro, flaky salt, lime zest, and remaining 1/2 tablespoon sugar. Sprinkle over watermelon. Serve immediately.

Make Ahead

Watermelon can be marinated up to 8 hours or overnight.


For a refreshingly cold bite, chill the serving platter in the freezer for 15 minutes before plating the crudo.

Date: June 12, 2022



8 ounces cherry tomatoes

8 ounces baby bella mushrooms, stems removed

1 1/2 cups baby Yukon gold potatoes, halved

1 cup whole radishes, halved

1 zucchini squash, chopped

1 red onion, chopped

1 red bell pepper, chopped

salt and pepper, for sprinkling

8 to 12 ounces halloumi cheese, cut into 1 inch chunks

olive/grapeseed/coconut oil spray or drizzle


1 cup shelled pistachios

1 1/2 cups loosely packed fresh basil leaves torn

1/2 cup fresh arugula

2 tablespoons fresh oregano

3 garlic cloves

1/3 cup finely grated pecorino romano cheese

1/3 to 1/2 cup extra virgin olive oil

1/4 teaspoon salt




The key to the skewers is making sure your vegetables are all roughly around the same size. I like to look at the size of my tomatoes, radishes and halved baby potatoes, then chop the onions, zucchini, mushrooms and peppers accordingly. You just want them roughly all the same size! If anything, you want the potatoes slightly smaller and the tomatoes slightly larger. The potatoes will take the longest to grill, and if you wish, you can par boil them ahead of time.

To par boil the potatoes, place them in a pot of cold water and bring it to a boil. Boil for 5 to 8 minutes until they are slightly softened.

Then… skewer! There is no rhyme or reason to skewering. I like to do 1 or 2 potato halves, 1 or 2 radish halves, 1 or 2 potatoes, and in between all of that, your stacked peppers, onions, mushrooms and zucchini. I skewer roughly 12 to 15 pieces of vegetable on each skewer. Some pieces, like the peppers and onions, require a stack of 3 or 4 slices together. These veggies should make roughly 8 large skewers, give or take a few veg pieces depending on how you slice them. You may notice in the photos I skewered a few pieces of radicchio too. It tends to burn quickly so I wouldn’t recommend it.

To make the halloumi skewers, skewer 4 to 5 pieces halloumi on each skewer. I find that 1 halloumi skewer is perfect for 2 veggie skewers!

Preheat your grill to medium heat for at least 15 minutes. You want the temperature around 350 or 400 degrees F.

Brush or spray your vegetable skewers with an olive oil or even a coconut oil spray if you wish. Sprinkle them liberally with salt and pepper. You can also brush or spray the halloumi, but it does not need salt.

Place your vegetable skewers directly on the grill. Grill for 2 to 3 minutes per side, rotating 3 to 4 times so each side of the skewer gets nice and charred.

Place the halloumi skewers directly on the grill. Grill for just 1 to 2 minutes per side, until grill marks appear.

Serve the veg skewers with the halloumi skewers and the pistachio pesto. Enjoy!

Note: you can make the vegetable skewers a few hours ahead of time, except for the potatoes. You can add them on the skewer right before making. You can also make the pesto a day or two ahead of time!


Place the pistachios, basil, arugula, oregano, garlic and cheese in a food processor. Pulse and blend until the nuts are coarsely chopped, then with the processor on, stream in 1/3 cup of olive oil. Add a little more if necessary, depending on how “spreadable” you want your pesto to be. Taste the pesto and add in the salt, blending once more. This will make a little extra pesto than needed, so store it sealed tightly in the fridge for up to a week.

Date: June 12, 2022



4 Servings

½ English hothouse cucumber, peeled, seeded

½ large red bell pepper, stemmed, seeded

2 pounds very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges, 3 tablespoons seeds reserved

½ large shallot, chopped

1 garlic clove, finely grated

2 tablespoons (or more) sherry or red wine vinegar

Flaky sea salt

3 tablespoons olive oil, plus more for drizzling

Quartered cherry tomatoes, chopped chives, and grilled or toasted country-style bread (for serving)


Step 1

Cut 2" of the cucumber into ¼" pieces and set aside for serving; coarsely chop remaining cucumber and place in a large bowl. Cut one-quarter of the bell pepper into ¼" pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand 30 minutes at room temperature to let flavors meld.

Step 2

Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour.

Step 3

Divide gazpacho among bowls. Top with cherry tomatoes, chives, reserved cucumber and red pepper pieces, and tomato seeds; drizzle with oil and season with salt. Serve with bread alongside.

Do Ahead: Gazpacho can be made 1 day ahead; cover and chill.

Date: June 12, 2022

Aioli Deviled Eggs

6 hard-boiled eggs

3 Tbsp. garlic aioli

1 Tbsp. dijon mustard

1/8 tsp. salt

1/8 tsp. pepper

Chopped, fresh dill

1. Slice eggs in half, placing yolks in medium mixing bowl.

2.Mash egg yolks with a folk, then use a spoon to combine with aioli, mustard, salt, and pepper. Spoon or pipe mixture into egg white halves. Garnish with fresh dill and enjoy. Refrigerating any leftovers.

Recipe from Kroger.

DATE: APRIL 3, 2022

Chilled Asparagus Salad

6 quarts water

Kosher salt

2 tablespoons granulated sugar

32 stalks small to medium-size green asparagus, washed and ends trimmed

2 lemons, juiced

2 tablespoons white wine vinegar

1 teaspoon honey

2 tablespoons smooth Dijon mustard

4 tablespoons olive oil

I like asparagus al dente, slightly crunchy. Bring the water to a boil in a large pot over medium heat. Add salt until it tastes like mild seawater. How will you know? Take a little water with a spoon and taste it, then add the sugar.

Prepare an ice bath by filling a bowl, large enough to hold the asparagus, with cold water. Add some ice cubes. Plunge the asparagus into the ice bath before cooking. This will help to bring any limp stalks back to life. Remove from the ice bath, plunge them into the boiling water and allow them to cook, 2 to 3 minutes. 

Use a slotted spoon to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling quickly in the cold water.

The most important step for this dish? Drying the stalks once they are removed from the ice bath. Taking care that no water gets into the final salad is the best way to assure that the maximum flavor will be enjoyed! Transfer the asparagus to a large plate or platter lined with a kitchen towel and refrigerate.

In a medium bowl, combine the lemon juice, white wine vinegar, honey and mustard. Stir to blend. 

Whisk in the olive oil in an even, steady stream. When all of the oil has been integrated, taste and adjust the seasoning, if needed.

When ready to serve, remove the kitchen towel from the asparagus and simply toss the asparagus in the dressing to coat them completely. Arrange the stalks on plates and serve.

DATE: MARCH 13, 2022

Garlic Shrimp

Serves 3 to 4

  • 1 tablespoon butter
  • 1 tablespoon minced garlic (about 2 garlic cloves)
  • 1/4 teaspoon red chili flakes
  • 1 pound shrimp, 16 to 20 count, peeled, deveined and tail left on
  • Salt
  • 1 tablespoon minced fresh parsley
  • 4 lemon wedges

1. Melt butter in a large nonstick frying pan over medium-high heat.

2. Add garlic and chili flakes; cook and stir for 1 minute.

3. Add shrimp and a pinch of salt; cook and stir until shrimp is pink and opaque, about 2 to 3 minutes.

4. Stir in parsley, and plate with lemon wedges.

Date: March 13, 2022

Easy Garlic-Lemon Scallops


• ¾ cup butter

• 3 tablespoons minced garlic

• 2 pounds large sea scallops

• 1 teaspoon salt

• ⅛ teaspoon pepper

• 2 tablespoons fresh lemon juice 

Step 1

Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.

Step 2

Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Prep: 10 mins

Cook: 10 mins

Total: 20 mins

Servings: 6


​3 Ingredient Valentine’s Day M&M Fudge


• 1 can sweetened condensed milk

• 2 cups white chocolate or vanilla chips

• 1 bag Valentine's Day M&M candies

• optional: sprinkles


1. Line an 8x8 inch pan with wax paper or nonstick foil and spray with cooking spray. In a medium sauce pan, add condensed milk and chocolate (or vanilla) chips. Melt over medium-low heat, stirring throughout, until smooth.

2. Gently stir in M&M candies (reserve about 1/2 cup). Pour mixture into prepared pan. Sprinkle reserved M&Ms onto mixture, gently pressing into fudge (if you want to add sprinkles, do it now!). 

Allow to cool at room temperature overnight before cutting into squares. (You can also put it in the fridge to speed up the process!) Store in airtight container.


Store in airtight container at room temperature up to three days, or chilled up to 1 week.


Calories: 225 kcal, Carbohydrates: 31 g, Protein: 4 g, Fat: 10 g, Saturated Fat: 6 g, Cholesterol: 16 mg, Sodium: 62 mg, Potassium: 185 mg, Fiber: 1 g, Sugar: 31 g, Vitamin A: 95 IU, Vitamin C: 1 mg, Calcium: 138 mg, Iron: 1 mg

Prep Time: 5 MINUTES

Cook Time: 10 MINUTES

Total Time: 15 MINUTES

Servings: 12 SERVINGS