February 08, 2022


20-Min: Coconut Noodles with Mushrooms, Snow Peas & Toasted Peanuts

  • 1 package pad Thai noodles
  • 3/4 cup coconut milk
  • 1 cup snow peas
  • 2 cups mushrooms
  • 1 TBL tamari or soy sauce
  • bag of baby spinach
  • small bunch fresh cilantro
  • 2 TBL salted peanuts
  • 1 lime
  • garlic
  • neutral oil
  • salt & pepper


1. Prep veggies

Bring a large pot of salted water to a boil. Finely chop 2 teaspoons garlic. Thinly slice mushrooms. Thinly slice snow peas lengthwise. Coarsely chop peanuts.

2. Cook noodles

Add noodles to boiling water and cook until al dente, about 7 minutes. Place spinach in colander and drain noodles directly over greens so it wilts. Rinse under cold water, drain well again. Cut lime into wedges.

3. Cook veggies

Heat 2 tablespoons oil in medium nonstick skillet over medium-high. Add mushrooms and a pinch each of salt and pepper; cook, stirring occasionally, until just starting to brown, about 3 minutes. Add snow peas and continue to cook until peas are just tender and starting to brown, 2–4 minutes more.

4. Cook aromatics

Add garlic to skillet with veggies and cook, stirring, until fragrant, about 30 seconds.

5. Add sauce & noodles

Add coconut milk and tamari to skillet with veggies. Bring to a simmer; add noodles and spinach, tossing in sauce. Cook until sauce is thickened and coats noodles, 30–60 seconds more. Remove from heat.

6. Garnish & serve

Coarsely chop cilantro leaves and stems. Squeeze 1–2 lime wedges into noodles (about 1 teaspoon total) and toss to combine. Season to taste with salt and pepper. Spoon noodles and sauce into bowls and garnish with peanuts and cilantro. Serve with remaining lime wedges on the side. Enjoy!

January 27, 2022


Purple Gin and Tonic

A magical purple gin & tonic using empress gin


  • 2oz Empress gin
  • 4-5 oz Fever Tree elderflower tonic
  • rosemary sprig


Add ice to glass. Pour gin into glass. Add the tonic and rosemary sprig. Enjoy your beautiful drink!

January 06, 2022


cocoa almonds


perfect for a snack and so good with coffee!

  • 1 tablespoon honey
  • 1/4 teaspoon vanilla extract
  • 1 cup raw almonds
  • 1/4 teaspoon sea salt
  • a few grinds black pepper
  • 1 tablespoon unsweetened cocoa powder
  1. Pre-heat your oven to 350 degrees.
  2. Mix vanilla extract and honey in a medium sized bowl.
  3. Add almonds and coat well with wet mixture.
  4. dust almonds with unsweetened cocoa powder and toss until well coated.
  5. Sprinkle sea salt & pepper over your mixture and gently toss once more.
  6. Place coated almonds on a baking sheet and place in oven for 15 minutes.
  7. watch closely so they don't burn!
  8. Let the almonds cool for 10 minutes and enjoy.
November 12, 2021


Harissa-Spiced Shrimp with Herbed Bulgur Salad

  • small bag of baby spinach
  • 1 1/2 tsp harissa spice blend
  • 10 oz shrimp
  • small bunch fresh mint
  • 1 oz scallions
  • 1 lemon
  • 4 oz quick-cooking bulgur
  • 4 TBL dried apricots
  • 1 TBL butter
  • olive oil
  • salt and pepper

1. Cook bulgur

Coarsely chop apricots and transfer to a small saucepan. Add bulgur, 1¼ cups water, and ¼ teaspoon salt. Bring to a boil, then reduce to a simmer; cover and cook until bulgur is tender, 10–12 minutes.

2. Prep ingredients

Meanwhile, squeeze 2 tablespoons lemon juice into a large bowl. Trim half of the scallions  then thinly slice. Pick and thinly slice mint leaves; discard stems. Rinse shrimp under cool water, then pat dry. Transfer shrimp to a medium bowl and toss with 1 teaspoon oil; season with salt and pepper.

3. Make lemon vinaigrette

Whisk 2 tablespoons oil into bowl with lemon juice. Season with ¼ teaspoon of salt  and a few grinds of pepper.

4. Dress bulgur salad

Add cooked bulgur and sliced scallions to the bowl with lemon vinaigrette, and toss gently to combine. Season to taste with salt and pepper.

5. Cook shrimp

Heat a medium heavy skillet (preferably cast-iron) over high. Add shrimp, reduce heat to medium-high, and cook, stirring frequently, until shrimp are cooked through, 2–3 minutes. Remove skillet from heat. Add 1 tablespoon butter and 1½ teaspoons harissa spice blend, and stir to coat.

6. Finish salad & serve

Add spinach and sliced mint to bulgur salad, and toss to combine. Serve salad topped with shrimp and any pan juices. Enjoy!

November 07, 2021


Sheet Pan Shrimp Tacos

  • 6 (6-inch) flour tortillas or jicama tortillas
  • 4 TBL sour cream
  • 2 tsp taco seasoning
  • 16 oz shrimp
  • 1 red onion
  • 1 small pineapple
  • 2 avocado
  • ¼ oz fresh cilantro
  • 1 lime
  • 3 garlic cloves
  • salt and pepper
  • neutral oil

2. Prep veg & fruit

Preheat broiler with the top rack 6 inches from the heat source. Coarsely chop onion. Chop pineapple into 1/2" chunks. Coarsely chop cilantro leaves and stems. Finely chop 2 large garlic cloves, keep one whole for guac.

3. Broil onion and pineapple

On a rimmed baking sheet, toss onions and pineapple with 1 tablespoon oil; season with salt and pepper. Broil on top oven rack until tender, about 8-10 minutes (watch closely as broilers vary).

4. Season shrimp

Rinse shrimp, then pat very dry. Transfer to a medium bowl and toss with chopped garlic, 2 teaspoons oil, and 2 teaspoon of taco seasoning.

5. Broil shrimp

Place shrimp on baking sheet with onions and pineapple. Broil on top oven rack until shrimp are pink and cooked through, and vegetables are deeply browned in spots, about 3–4 minutes (watch closely).

6. Prepare guacamole

Run full garlic clove over the bottom of mortar or bowl. Halve avocados and add to bowl. Zest one lime, salt and pepper to taste. Use pestle to mash avocados. 

6. Finish & serve

In a small bowl, slightly thin  sour cream adding 1 teaspoon water at a time, as needed. Season to taste with salt and pepper. Toast tortillas over a flame (or under the broiler on a sheet of foil), turning frequently, until warm, 10–15 seconds per side. Wrap in foil to keep warm. (NOT NEEDED WITH JICAMA TORTILLAS) Serve shrimp. onions and pineapple with guacamole, sour cream and tortillas. Enjoy!


November 04, 2021


20-Minute Chicken Paprika

  • 4 TBL sour cream
  • small bunch fresh dill
  • 1/2 cup peas
  • 1 cup chicken broth
  • 1 tbsp tomato paste
  • 2 tsp paprika
  • 2 tsp flour
  • 3 tbsp butter
  • ½ lb chicken breast strips
  • 1 bell pepper
  • 1 large leek
  • salt and pepper
  • neutral oil
  • 1/2 tsp white wine vinegar

1. Prep ingredients

Preheat oven to 350℉ with a rack in the center. Halve leek lengthwise, rinse under running water to remove any grit, and pat dry. Cut half of the leek crosswise into ¼-inch pieces (save remaining half for own use). Halve pepper, discard stem and seeds, then cut into ¼-inch pieces. Pat chicken dry and season all over with salt and pepper.

2. Sear chicken

Heat 1 tablespoon oil in a medium skillet over high until shimmering. Add chicken in a single layer and cook, undisturbed, until browned on the bottom but not cooked through, 2–3 minutes. Transfer chicken to a plate and set aside until step 5 (chicken will finish cooking later).

3. Cook vegetables

Melt 3 tablespoons butter in same skillet over medium-high heat. Add chopped leeks, peppers, and a pinch of salt. Cook, stirring occasionally, until vegetables are softened, translucent, and tender, 7–10 minutes. (Reduce heat if vegetables are starting to brown before they are tender.)

4. Bloom aromatics

To skillet with vegetables, stir in 2 teaspoons each of paprika, tomato paste, and flour. Cook over medium-low heat, stirring often, until paprika is fragrant and tomato paste is darkened slightly, about 2 minutes.

5. Simmer chicken paprikash

Toast baguette directly on center oven rack until warm and crusty, about 5 minutes. Stir chicken broth into skillet with vegetables. Bring to a boil. Simmer over medium heat until liquid is slightly thickened and flavorful, 3–4 minutes. Stir in browned chicken and peas; simmer chicken is cooked through, and peas are warm, about 2 minutes.

6. Finish & serve

Pick a few dill fronds for garnish, then finely chop remaining fronds and stems. To skillet with chicken paprikash, stir in chopped dill, all of the sour cream, and ¼ teaspoon vinegar. Season to taste with salt and pepper to taste. Spoon paprikash into bowls and garnish with picked dill fronds. Serve with warm bread on the side. Enjoy!

November 01, 2021


Mini Turkey Meatballs & Escarole

  • ¼ oz fresh parsley
  • 3 cups turkey or chicken broth
  • 1 oz panko
  • 10 oz pkg ground turkey
  • 2 carrots
  • 10 oz escarole (big bunch)
  • garlic
  • 1 medium yellow onion
  • 2 ciabatta rolls
  • olive oil
  • salt and pepper

1. Prep ingredients

Coarsely chop onion. Thinly slice 1 large garlic clove; reserve 1 whole garlic clove for step 5. Halve escarole lengthwise and rinse well under running water to remove any grit. Cut crosswise into ½-inch thick pieces. Scrub and trim carrots, then halve lengthwise and thinly slice crosswise into half moons.

2. Make meatballs

In a medium bowl, combine ground turkey, panko, ½ teaspoon salt, and a few grinds of pepper. Form mixture into 16 equal-sized mini meatballs. Heat 1 tablespoon oil in a medium Dutch oven or pot over medium-high. Add meatballs; cook, stirring occasionally, until browned but not cooked through, 4–5 minutes. Use a slotted spoon to transfer to a plate.

3. Start soup

Add carrots, onions, and a pinch each of salt and pepper to same pot. Cook, stirring occasionally, over medium-high until vegetables are slightly softened and golden brown, 5–7 minutes. Add sliced garlic and escarole in large handfuls. Cook until escarole is wilted, about 3 minutes. Preheat broiler with top rack 6 inches from heat source.

4. Simmer soup

Add all of the turkey(or chicken) broth, meatballs and any juices, and a pinch each of salt and pepper to soup in pot. Bring to a boil, then reduce heat to medium. Simmer, covered, until meatballs are tender and cooked through, 7–10 minutes. Season to taste with salt and pepper.

5. Make garlic bread

Meanwhile, split ciabatta rolls, if necessary. Drizzle cut sides with oil, then season with salt and pepper. Broil directly on top oven rack until golden brown and toasted, 1–2 minutes per side (watch closely as broilers vary). Carefully, remove ciabatta from oven and rub oiled sides with reserved whole garlic clove. Cut ciabatta into large slices.

6. Prep topping & serve

Coarsely chop parsley leaves and stems. Stir half of the parsley into soup. Season to taste with salt and pepper. Serve mini turkey meatball soup drizzled with oil and sprinkled with remaining parsley. Serve garlicky ciabatta alongside. Enjoy!

October 25, 2021


20-Min: Shrimp Al Pastor Tacos

  • ¼ oz fresh cilantro
  • 2 tsp chipotle chili powder
  • 1 romaine heart
  • 10 oz  shrimp
  • 1/2 of a fresh pineapple
  • 1 medium red onion
  • 6 (6-inch) flour tortillas or jicama tortillas
  • 1 tbl butter
  • 1 tbl white wine vinegar
  • salt & pepper
1. Warm tortillas - If using flour tortillas

Preheat oven to 300°F with a rack in the center. Stack tortillas and wrap in foil; place on center oven rack while oven heats to warm tortillas until step 6.

2. Prep ingredients

Halve and thinly slice all of the onion. Finely chop 3 tablespoons of the onion; reserve for step 6. Cut pineapple into ¼-inch pieces. Rinse shrimp, pat very dry, and season all over with salt and pepper. Thinly slice lettuce crosswise.

3. Cook onions

Heat 1 tablespoon oil in a medium skillet over medium-high. Add sliced onions and cook, stirring occasionally, until softened and browned in spots, 6-8 minutes.

4. Cook shrimp

To skillet with onions, add shrimp, all but 2 tablespoons of the pineapple, and ½ teaspoon chipotle powder (or more depending on heat preference). Cook, stirring once or twice, until shrimp are just cooked through, about 3 minutes.

5. Finish shrimp

Reduce skillet heat to low. Add 1 tablespoons butter and1 tablespoon vinegar. Cook, scraping up any browned bits from bottom, until butter is melted. Season to taste with salt and pepper.

6. Finish & serve

Pick cilantro leaves from stems; discard stems. Divide shrimp mixture and sauce among tortillas. Top with lettuce, remaining pineapple, and reserved chopped onions. Garnish with cilantro leaves and sprinkle with any remaining chipotle powder, if desired. Enjoy!

October 22, 2021


Chicken Shawarma Lettuce Cups

  • 1 head bibb lettuce
  • 2 TBL Tahini
  • 2 TBL roasted red peppers
  • 1 cucumber
  • 1 lemon
  • 1 lb pkg boneless, skinless chicken thighs
  • 2 tsp  garam masala
  • 5 TBL Greek yogurt
  • garlic
  • olive oil 
  • salt and pepper

1. Marinate chicken

Finely chop 1 teaspoon garlic. In a medium bowl, combine 2 tablespoons each of yogurt, water, and oil, 2 teaspoons garam masala, 1 teaspoon salt, ½ teaspoon of the chopped garlic, and a few grinds of pepper. Pat chicken dry, then transfer to marinade, turning to coat. Set aside until step 3.

2. Prep cucumber relish

Preheat broiler with rack in top position. Finely grate ¼ teaspoon lemon zest into a medium bowl, then squeeze 1 tablespoon lemon juice into a small bowl. Trim ends from cucumber, then peel and halve lengthwise.  Finely chop cucumber. Finely chop roasted red peppers.

3. Broil chicken

Remove chicken from marinade and transfer to a rimmed baking sheet lined with foil; discard any remaining marinade. Broil on top oven rack until chicken is browned in spots and cooked to 165°F internally, 8–10 minutes (watch closely as broilers vary). Transfer to a cutting board to cool slightly.

4. Make cucumber relish

While chicken broils, add cucumbers, roasted red peppers, remaining chopped garlic, and 1 teaspoon oil to bowl with lemon zest, tossing to combine. Season to taste with salt and pepper.

5. Make tahini sauce

Add tahini and 3 tablespoons of the remaining yogurt to bowl with lemon juice. Stir in ¼ cup water and 1 tablespoon oil to make a smooth sauce (if too thick, add 1 tablespoons water at a time, as needed). Season to taste with salt and pepper.

6. Prep lettuce & serve

Trim stem end from lettuce and separate leaves. Slice chicken into strips. Assemble lettuce wraps at the table, filling lettuce leaves with chicken, cucumber relish, and a drizzle of the tahini sauce. Enjoy!

October 17, 2021


Turkey Chili with Hominy & Crispy Tortillas

  • ¼ oz fresh cilantro
  • 6 (6-inch) corn tortillas
  • 10 oz pkg ground turkey
  • 1 TBL chili powder
  • 1 can hominy
  • garlic
  • 1 poblano pepper
  • 1 medium yellow onion
  • 1/2 cup jasmine rice
  • 1 TBL flour
  • 1 tsp sugar
  • salt and pepper
  • olive oil

1. Cook rice

Preheat oven to 375.  In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt; bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve.

2. Prep ingredients

Finely chop onion. Halve poblano pepper lengthwise, discard stem and seeds, then cut into ½-inch pieces. Finely chop 1 large garlic clove. Drain and rinse hominy. In a small bowl, combine 1 tablespoon each of chili powder and flour, 1 teaspoon each of sugar and salt, and ¼ teaspoon pepper.

3. Start pozole

Heat 2 tablespoons oil in a medium Dutch oven or pot over medium-high. Add onions and poblano peppers; cook, stirring occasionally, until lightly browned, 5–6 minutes. Add turkey and garlic; cook, breaking meat up into small pieces and stirring occasionally, until turkey is lightly browned in spots, about 5 minutes.

4. Finish pozole

Stir chili powder mixture into pot with turkey. Cook until fragrant, about 2 minutes. Add hominy and 2 cups water. Bring to a boil, scraping up any bits stuck to bottom of the pot. Simmer, partially covered, over medium heat, stirring occasionally, until pozole is thickened and flavorful, and turkey is cooked through, about 15 minutes. Season to taste with salt and pepper.

5. Bake tortillas

While pozole simmers, halve tortillas, then stack halves and cut into thin strips. Scatter on a sheet pan and spray with olive oil or coconut oil, sprinkle with salt and bake about 15 minutes until golden brown and crispy. 

6. Finish & serve

Coarsely chop cilantro leaves and stems. Fluff rice with a fork, then spoon into bowls. Top rice with pozole chili, tortilla strips, and cilantro. Enjoy!