20182017 / 2016 / 2015

2018 Recipes 

Brown Sugar Bacon Bites

Brown Sugar Bacon Bites

  • 1 lbs. Sliced Bacon
  • 6-8 Jalapenos
  • 8 Chicken Strips, Cooked
  • 24 Cheddar Cheese Squares
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Maple Syrup
  1. Preheat oven to 375˚
  2. Slice jalapeños in 1″ lengths and cut chicken in 1″ pieces
  3. Layer chicken, jalapeno slice and cheese square on a slice of bacon and wrap bacon. Secure with a toothpick.
  4. Sprinkle with brown sugar and drizzle with maple syrup.
  5. Place on baking sheet covered with nonstick foil and bake 35-40 minutes until bacon is crisp.

Recipes from 2017

Avocado Ice Cream | Blackened Shrimp | Dark Chocolate Avocado Truffles | Flank Steak with Avocado Chimichurri Sauce | Garlic Avocado Aioli | Mexican Chicken Cups | Rustic Handmade FocacciaSalmon with Avocado SauceShortbread CookieSweet Potato Fries |

Avocado & Coconut Milk Ice Cream

  • 3 Ripe Avocados
  • 14 oz. Coconut Milk
  • 1/4 cup Vanilla Yogurt
  • 2 Tbsp. Lemon Juice
  • 1/2 cup Honey
  1. Place all ingredients in a blender or food processor and puree until the mixture has a smooth silky texture.
  2. Add more avocado or coconut milk as necessary.
  3. Place mixture in a freezer safe dish and freeze for 4 hours.

Blackened Shrimp Avocado Cucumber Bites


For Shrimp:

  • 1 Tbsp. Oil
  • 1 Tbsp. Creole Seasoning
  • 1 lbs. Shrimp, peeled and deviened
  • 1 Cucumber, sliced
  • 1/4 cup Remoulade Sauce

For Sauce:

  • 1 Avocado, mashed
  • 1 Green Onion, chopped
  • 2 Tbsp. Cilantro, chopped
  • 1 Tbsp. Lemon Juice
  • Salt and Cayenne, to taste
  1. Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.
  2. Assemble the bites with cucumber slices, topped with avocado sauce, shrimp and remoulade sauce.
  3. For the sauce, mix everything and enjoy!

Silky Dark Chocolate Avocado Truffles

  • 1 Ripe Medium Avocado
  • 1/2 cup Dates, soaked and drained
  • 1/4 cup Dark Cocoa Powder + 2 Tbsp. Reserved for Dusting
  • 1 1/2 Tbsp. Melted Coconut Oil
  • 1 1/2 Tbsp. Coconut Flour
  • Dash of Sea Salt
  1. Place all ingredients in a blender (except for the 2 tablespoons of cocoa powder, which are reserved for dusting). Blend on high for 5 minutes (until silky smooth).
  2. Prepare an assembly line with a plate and a parchment paper. Tape the paper down to prevent it from moving. Sprinkle it with the 2 tablespoons of cocoa powder. Scoop one tablespoon of the batter and roll into a ball.
  3.  Roll the ball over the cocoa powder on the parchment paper. Place it on the plate. Repeat until all batter is rolled into balls and covered in cocoa powder.
  4. Refrigerate balls 2-3 hours until hardened and enjoy!

Flank Steak with Avocado Chimichurri Sauce

  • 2 lbs. Flank Steak
  • 3 Avocados
  • 3/4 cup Cilantro, fresh
  • 1 Garlic Clove
  • 1 tsp. Oregano, fresh
  • 1 Tbsp. Lime Juice
  • 1/4 tsp. Pepper
  • 1/4 Red Pepper Flakes
  • 1/2 tsp. Salt
  • 4 Tbsp. Olive Oil
  • 3 Tbsp. Red Wine Vinegar
  1. Heat skillet to medium high.
  2. To a food processor add, cilantro, oregano, garlic, red wine vinegar, olive oil, lime juice, red pepper flakes, salt and pepper.  Blend until smooth.
  3. In small bowl add diced avocado and blended chimichurri sauce.  Lightly toss to coat.
  4. Season a room temperature flank steak with salt and pepper on both sides.  Place steak in skillet and cook for 4-6 minutes per side. Remove from grill, let sit fro 2-3 minutes.  Slice steak against the grain.
  5. Serve with Avocado chimichurri sauce.

Garlic Avocado Aioli


For Shrimp:

  • 1 Large, Very Ripe Avocado, pitted
  • 1/3 cup Vegan Mayo
  • 3 Cloves Garlic
  • Juice from 1/2 a Lemon
  • Heavy Pinch of Sea Salt & Pepper
  1. Combine all the ingredients above into a food processor. Pulse until smooth and creamy.

Mexican Chicken Cups

  • 1 1/2 lbs. Ripe Avocados
  • 1 cup Ranch Dressing
  • 2 cups Mexican Grated Cheese Blend
  • 2 Tbsp. Mexican Seasoning
  • 1 package Wonton Wrappers
  • 1 cup Small Red Pepper, diced
  • Salsa and Guac
  1. Cook and mince the chicken, place into zipper topped bag with dressing and salt and pepper, refrigerate.  Add Mexican seasoning to grated cheese, toss to mix.  Dice and bag red pepper.
  2. Preheat oven to Convection Bake 425°F. Combine the red pepper with chicken mixture.  Spray mini-muffin pans with nonstick spray.  Press a wonton wrapper into each cup, leaving room in the center so that you can fill after partially baking them.
  3. Convection Bake for 5 – 7 minutes, or just until lightly browned on edges.
  4. Remove from oven and turn oven down to 375°F.  Fill each cup with a tablespoon of chicken mixture, top with cheeses.  Convection Bake for 5-7 minutes until filling is heated through.  Serve with a dab of guacamole or salsa on top.

Rustic Handmade Focaccia

  • Frozen White Dinner Rolls
  • Garlic Extra Virgin Olive Oil
  • Fresh Rosemary, sprigs and chopped
  • Fresh Ground Pepper
  • Salt
  1. Open bag of frozen dough balls. Drizzle in olive oil, massage around until all the rolls are coated with oil.  Chop some rosemary for topping the individual focaccia.
  2. Preheat oven to Convection Bake 425°F. Leave bag of dough out so it thaws and you can gently press out the dough into individual focaccia, about 4 inches in diameter. Place on parchment covered cookie sheets.  Press in with your finger tips to make typical indentations.  Brush with additional oil. Sprinkle with rosemary, black pepper and salt.  Convection Bake for 9 – 11 minutes or until golden brown and cooked.  Cut and serve.

Salmon with Creamy Avocado Sauce



  • 4 8oz Salmon Filets, skin removed
  • 2 Tbsp. Olive Oil
  • Slat and Pepper, to taste
  • Fresh Minced Basil, for garnish
  • Lemon Wedges, for serving


  • 1 Ripe Avocado, halved
  • 1/4 cup Fresh Basil Leaves
  • 1 Clove Garlic
  • 1 Tbsp. Squeezed Lemon Juice
  • 1/4 cup Olive Oil
  • 1/4 cup Light Cream
  • Salt and Pepper to Taste
  1. Combine creamy avocado sauce ingredients in a blender, blend until smooth and creamy, set aside.
  2. Season salmon filets with salt and pepper on both sides. Coat the bottom of a skillet with olive oil, over medium-high heat. Once oil is hot, add salmon filets and sear for 5-6 minutes. Flip and sear for 5-6 additional minutes.
  3. Transfer salmon filets to a plate and top with creamy avocado sauce. Sprinkle with fresh basil and serve immediately with a lemon wedge.

Shortbread Cookie

  • 1 cup Unsalted Butter
  • 3/4 cup Granulated Sugar
  • 1 tsp. Mexican Vanilla
  • Fresh Ground Pepper
  • 2 1/2 cups All Purpose Flour
  1. Heat oven to 350° F. In a mixer with paddle attachment or bowl with a spoon, whip butter, granulated sugar and vanilla. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons butter or margarine, softened.)
  2. Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet.
  3. Bake 14 to 16 minutes or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Crispy Baked Sweet Potato Fries

  • 2 Large Sweet Potatoes, sliced
  • 3 Tbsp. Organic Cornstarch
  • 1 Tbsp. Paprika
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 1/2 tsp. Cinnamon
  • Pinch Cayenne
  • 2 Tbsp. Olive Oil
  1. Preheat your oven to 400 degrees. Whisk all of the spices and the cornstarch together in a small bowl. Toss the fries in the oil and coat them lightly with the cornstarch mixture.
  2. Spread out the fries in a single layer onto a baking sheet that is lined with parchment paper. Bake for 30 minutes {or until brown and crisp} flipping halfway.

Recipes from 2016

Advantium Grilled Chicken | Roasted Grape & Tomato Soup | Charred Grape Salsa | Grape Goose Droppings | Manchego and Truffle Oil Mac and Cheese | Southwest Jalapeno Chicken Bites | Avocado Cream | Roasted Grape and Tomato Bruschetta | Grape – Vegetable Quinoa Salad | Balsamic Glaze | Frosted Grape Champagne Punch | Grape-Pineapple Bourbon Grilling Sauce

Advantium Grilled Chicken

  • 4 boneless, skinless chicken breasts (about 4 ounces each)
  •  2 to 3 tablespoons olive oil
  • 2 to 3 tablespoons Cajun/Creole seasoning

    1. Place chicken breasts between two pieces of plastic wrap. Using the flat side of a meat mallet, pound gently, but firmly, until the chicken breasts are 1/2-inch thick. Place the chicken breasts on the Advantium metal tray.
    2. Brush the chicken breasts on both sides with olive oil. Sprinkle the Cajun/Creole seasoning over both sides of each chicken breast.

  1. Place the prepared chicken breasts (on the Advantium metal tray) in the Advantium oven. Press “Speed Cook” and adjust the dial, following the instructions on the Advantium display to select food type settings. Select “Chicken” and press the dial. Select “Boneless” and press dial, and make additional selections according to size and number of chicken breasts. Press dial selection for “Start” to begin cooking.

Roasted Grape and Tomato Soup with Rosemary and Grape Focaccia Croutons

  • 3 Tbsps. Butter
  • 3 Tbsps. Grapeseed oil
  • 2 Red onions, sliced
  • 2 Fresno Peppers sliced
  • 1 Fennel Bulb, sliced
  • 1 Tbsp. Minced Garlic
  • 4 cups Dehydrated Tomatoes
  • 5 cups Black Grapes Grilled
  • ½ cup Brown sugar
  • Salt and pepper, to taste

  1. Melt butter with grapeseed oil.  Add red onions, Fresno peppers and fennel bulb.  Sauté until softened.
  2. Then add dehydrated tomatoes, grapes, and brown sugar.
  3. Heat on medium high until cooked through.  Puree in blender.
  4. Season with salt and pepper and serve warm with Rosemary and grape focaccia croutons.

Charred Grape Salsa

  • 1 lb. grapes
  • ½ liter of Grey Goose Vodka
  • 2 cups white chocolate

  1. Clean grapes and soak in Vodka for one week minimum.  Remove grapes from vodka and freeze.
  2. Melt white chocolate.
  3. Dip frozen grapes in white chocolate and allow chocolate to set.
  4. Serve or refreeze until ready to serve.

Grape Goose Droppings


• 1 pint of cherry tomatoes
• 1.5 lbs. Green and Red Grapes, mixed
• ½ Fresh Basil
• 2 jalapenos
• 1 Red onion
• 2 tsp. Cumin
• Salt and pepper, to taste


  1. Grill Tomatoes and grapes until lightly charred.  Allow to cool.
  2. Combine all ingredients in blender and pulse until combined.

Manchego and Truffle Oil Mac and Cheese

  • Pot with Boiling water
  • 1 T kosher salt
  • 1 cup cavatappi pasta
  • Oil 3-4 Tablespoons
  • 2 cups heavy cream
  • 1 cup manchego cheese, shredded
  • Salt and Pepper To Taste
  1. Bring pot with water to a boil. Add salt and stir water to dissolve salt. Once water has reached boiling point, add orzo pasta. Cook until pasta is tender.
  2. Strain pasta through a colander/strainer. Let cool down and toss oil into pasta. This will keep pasta from sticking together while you are getting you cheese sauce ready.
  3. In a small/medium sized pot, heat heavy cream and bring to a boil. Add cheese, and season with salt and pepper. Let reduce or until cheese has dissolved.
  4. Toss in pasta and add truffle oil.  Add manchego cheese, if mac needs more cheese, add some more!
  5. If it’s too dry, add more cream.

Southwest Jalapeno Chicken Bites

  • 1 ½ pounds boneless, chicken breast, roasted and chopped fine
  • ½ cup mayonnaise
  • 1 small yellow onion
  • 2 cloves garlic, peeled and chopped fine
  • 1 cup Red and Yellow Peppers, diced
  • 1 Jalapeno pepper, chopped fine
  • ¼ tsp cumin
  • ¼ tsp Himalayan salt, ground
  • ¼ tsp pepper
  • 2 cups Monterey Jack Cheese
  • 1 package Wonton wrappers

  1. Preheat the oven to 400’F.  Brush mini-muffin pans with olive oil.  Press a wonton wrapper into each cup.  Make an indention in the center of each to fill.  Bake 5-7 minutes.  Remove from the oven and turn oven to 350’F.
  2. Saute the garlic, onion, and peppers with seasoning.  Combine with the chicken and mayonnaise. Fill each cup with a tablespoon of chicken mixture and top with cheese.  Bake 5-7 minutes.  Serve with Avocado Cream.

Avocado Cream


  • 1 Ripe Avocado, mashed
  • ¼ cup sour cream
  • 1 Tablespoon lime juice
  1. Blend together.  Salt to taste and spoon on top of chicken bites.

Roasted Grape and Tomato Bruschetta

  • 1 large baguette, cut in ½” slices
  • 3 Tablespoons of olive oil
  • 8 ounces goat cheese
  • 2 Tablespoons of fresh herbs, basil and rosemary, chopped
  • ¼ teaspoon Himalayan salt, ground
  • ¼ teaspoon pepper, ground
  • 4 ounces of sliced black olives
  • 1 pint red and green grapes, cut several in half, saving a small bunch for garnish
  • 1 pint cherry tomatoes, red and yellow
  • 1 jar roasted red pepper, cut into thin strips
  • Arugula, cut in thin strips
  • 2 Tablespoons balsamic vinegar

  1. Preheat the oven at 375’F.  Arrange bread slices on baking sheets.
  2. Brush with oil.  Bake until slightly golden about 10 minutes.
  3. Top with goat cheese crumbles, herbs, grapes, olives, cherry tomatoes, red pepper strips,
  4.  and Arugula.  Add fresh ground salt and pepper to taste.  Bake an additional 4 -5 minutes.
  5. Drizzle with balsamic vinegar and serve.  Serve with additional red and green grapes.

Grape – Vegetable Quinoa Salad

This fresh quinoa salad features amazing Mediterranean flavors, including seedless grapes, summer squash, tomatoes, eggplant, basil and mint.

  • ⅓ cup uncooked quinoa, rinsed (or 1 cup cooked quinoa)
  • 1 small eggplant (about ¾ pound), diced
  • 1 small zucchini, diced
  • 1 small yellow squash (or another zucchini), diced
  • 3 to 4 tablespoons olive oil, divided
  • Salt and freshly ground black pepper
  • 1½ to 2 tablespoons lemon juice, to taste (about 1 medium lemon)
  • 1 clove garlic, pressed or minced
  • ½ cup seedless grapes (halved)
  • ½ cup halved grape tomatoes (quarter any larger tomatoes)
  • 2 tablespoons chopped fresh basil leaves
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons pine nuts, toasted, optional
  • For garnish: crumbled feta, optional
    1. Preheat oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
    2. Divide the eggplant, zucchini and yellow squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss. Add a little more if necessary; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast until the veggies are softened and beginning to brown, about 20 to 30 minutes. Set the roasted vegetables aside to cool.
    3. To cook the quinoa, combine the uncooked quinoa with ⅔ cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, fluff the quinoa with a fork and set aside.
    4. To toast the pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they’re turning lightly golden and fragrant, about 5 to 10 minutes. Be sure to keep an eye on them so they don’t burn. Transfer to a bowl to cool.

  1. In a large serving bowl, whisk together the lemon juice and garlic. Slowly pour in the remaining 2 tablespoons of olive oil while whisking constantly to emulsify the mixture. Add the tomatoes, grapes, quinoa, basil, mint, roasted vegetables and pine nuts, and gently stir to combine. Season generously with salt, pepper and maybe another squeeze of lemon, to taste. Garnish with crumbled feta, if you’d like.
  2. Serve at room temperature.

Balsamic Glaze

  • 2 Cups Balsamic Vinegar
  • ½ Cup Grape Juice
  • ½ Cup brown sugar

  1. Mix balsamic vinegar and grape juice with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.
  2. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon.
  3. Let cool and pour into a jar with a lid; store in refrigerator.

Frosted Grape Champagne Punch

  • 1 can (about 12 ounces) lemonade concentrate
  • 1 bottle (750 ml) champagne, chilled
  • 3 cups ginger ale
  • 1 pint fresh raspberries
  • 1 pint fresh grapes (frozen)
  • lime or lemon wedges (for garnish)

  1. In a punch bowl or large pitcher, stir together the lemonade concentrate, champagne, ginger ale, add the raspberries and frozen grapes on top. Pour into glasses garnished with a lime or lemon wedge.

Grape-Pineapple Bourbon Grilling Sauce

  • 1 cup all-natural ketchup
  • 1 1/2 Cups brown sugar
  • 3/4 cups pure pineapple juice (not from concentrate)
  • 1/2 cup crushed pineapple
  • 1/2 cup crushes seedless black grapes
  • 1/2 cup bourbon
  • 1/3 cup molasses
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 Teaspoon* chipotle chili powder
  1. Pour all ingredients into a medium sized sauce pan an bring to a boil.
  2. Reduce heat and simmer for 30 to 40 minutes, until thick and reduced by about half.
  3. Serve immediately, or store in a sealed container in the refrigerator for up to a week

Note: Use additional chipotle chili powder for added heat! Serve with Beef, Chicken, Shrimp, Pork and Veggies.

Recipes from 2015

Beef Sliders with Chimichurri Served with Fried Yucca & Aioli  |  Braised Short Ribs  |  Korean-Style Steamed Bun Tacos with Beef  |  Oven Roasted Veggies  |  Triple Chocolate Chip Cookies with Salted Caramel Topping

Beef Sliders with Chimichurri Served with Fried Yucca & Aioli


  • 1/2 pound ground chuck
  • 1/2 pound ground sirloin
  • 1 clove garlic, minced
  • 1 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chimichurri sauce (See Recipe Below)
  • 1/2 cup aioli (See Recipe Below)
  • 8 Slider buns
  • Fried Yucca


  1. In a mixing bowl, combine the chuck, sirloin, garlic, salt, and pepper and mix gently but thoroughly to combine. Using a 2-ounce ice cream scoop, divide the mixture into 8 scant 2-ounce balls of meat. Using your hands, shape to form small patties about 3 inches wide and 3/8-inch thick. When you are ready to cook the burgers, preheat a grill to medium- high.
  2. Grill the burgers about 2 to 3 minutes per side for medium. Transfer to the buns and drizzle chimichurri sauce on top, a dollop of the aoli. Serve fried yucca on the side.

(Serves 4 sliders per person)

Three-Herb Chimichurri Sauce


  • 1 cup fresh parsley
  • 1/4cup fresh oregano
  • 2 tablespoons fresh mint
  • 1/3 cup olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • 1 clove garlic, peeled
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coarsely ground black pepper


  1. Place parsley, oregano, mint, olive oil, white wine vinegar, lemon juice, honey, garlic, salt, and pepper in a food processor or blender, and process for 20 to 30 seconds, or until mixture is blended.

(Makes approximately 1/2 cup)




  • 4 Cloves garlic, minced
  • 2 egg yolks
  • 1 cup extra virgin olive oil
  • 2 teaspoons lemon juice
  • Salt to taste
  • Ground black pepper to taste


  1. In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice and refrigerate.


Braised Short Ribs


  • 8 whole Beef Short Ribs
  • Kosher Salt and Pepper To Taste
  • 1/4 cup All-purpose Flour
  • 6 pieces Pancetta, Diced
  • 2 Tablespoons Olive Oil
  • 1 whole Medium Onion, Diced
  • 3 whole Carrots, Diced
  • 2 whole Shallots, Peeled And Finely Minced
  • 2 cups Red Or White Wine
  • 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
  • 2 sprigs Thyme
  • 2 sprigs Rosemary


  1. Salt and pepper ribs, then dredge in flour. Set aside.
  2. In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.
  3. Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
  4. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
  5. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
  6. Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)


Korean-Style Steamed Bun Tacos with Beef


  • 8 ounces beef flat iron steak
  • 8 Taiwanese Gwa Pao, steamed (find in frozen section – soft buns)
  • 1/4 cup thin cucumber pickle (See Recipe Below)
  • BBQ Sause (See Recipe Below)


  1. Season the flat iron steak with salt and pepper to taste. Grill over medium-high heat for 3 to 4 minutes per side until desired doneness. Let rest for 5 minutes, cut into thin slices and toss with the bbq sauce.
  2. Steam Gwa Pao in a bamboo steamer or in a steamer set over simmering water for 2 to 3 minutes or until they are tender.
  3. To assemble tacos, split the buns and arrange meat slices and garnish with pickles.

(Serves 4)

BBQ Sauce


  • 2 tablespoons Korean fermented hot pepper paste (gochujang)
  • 3 tablespoons sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon rice wine vinegar
  • 2 teaspoons sesame oil


  1. Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.


Cucumber Pickle


  • 1 large english cucumber, sliced very thinly
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon finely minced fresh chili pepper
  • generous pinch of salt


  1. Mix together all ingredients, and refrigerate for 30 minutes.


Oven Roasted Veggies

  • Best Veggies to Roast
  • Asparagus
  • Zucchini
  • Assorted Colors of peppers
  • Yellow Squash
  • Green Onions
  • Whole Cherry Tomatoes
  • Roasting Pointers
  1. Preheat the oven to 450°F. Roasting vegetables should be done at high heat so they caramelize on the outside. If the oven is too low, the vegetables will overcook before achieving the desired browning.
  2. A heavy 13x9x2-inch roasting pan works well for roasting vegetables, but you can also use a large baking pan. To keep cleanup to a minimum, you can line the pan with foil. Place the vegetables that take the longest to cook in the pan. Do not crowd the vegetables or they will steam instead of roast. If you like, add 1 or 2 heads garlic with the tops trimmed off, several sprigs of thyme, and/or snipped fresh rosemary, oregano, or sage.
  3. Tossing the vegetables with a seasoned oil mixture keeps them from drying out and helps to flavor the vegetables. In a small bowl combine olive oil with lemon juice, salt, and ground black pepper and Montreal Steak Seasoning to taste. Drizzle the seasoned oil over the vegetables in the pan and toss lightly to coat all of the vegetables. A basting brush also works well to help coat the vegetables with the oil.


If you prefer, you can omit the heads of garlic and fresh herbs from the vegetable mixture in the pan and add minced garlic and snipped fresh herbs or dried herbs (1 tablespoon snipped fresh herb equals 1 teaspoon dried herb) to the oil mixture.

Roast the vegetables, uncovered, about 30 minutes, stirring once. Remove the pan from the oven and add vegetables with shorter cooking times. Toss to combine and return to the oven. Continue to cook about 10 to 15 minutes more or until the vegetables are tender and brown on the edges, stirring occasionally. The timings here are approximate and will depend on the vegetables you choose.


Triple Chocolate Chip Cookies with Salted Caramel Topping


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 cup softened butter
  • 2 Eggs
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips
  • 1/2 cup bittersweet chocolate chips
  • Caramel to drizzle


  1. Combine 2 1/4 cup all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon sea salt in a small bowl.
  2. Beat 1 cup softened butter, 3/4 cup sugar, 3/4 cup light brown sugar, and 1 1/2 teaspoons vanilla extract in large mixer bowl until creamy.
  3. Add 2 eggs, one at a time, beating well after each addition.
  4. Gradually beat in flour mixture. Stir in 1/2 cup milk chocolate chips, 1/2 cup white chocolate chips, and 1/2 cup bittersweet chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
  5. Bake in a preheated 375°F oven for 9 to 11 minutes, or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
  6. Drizzle caramel on to and some flaky sea salt for garnish.

(Makes 4 dozen cookies)