1 lb Tomatoes, chopped up
1 Cucumber, peeled and chopped up
8-12 ounces Romaine Lettuce
1 Clove Garlic
1 tsp Dried Oregano
1/2 tsp Dijon Mustard
1/4 cup Red Wine Vinegar
1 tsp Kosher Salt
1/2 tsp Black Pepper
1/2 cup Olive Oil
Mix all and enjoy!
Note: Add Feta Cheese and Red Onion, Bell Pepper, Carrots, Celery if desired. Add any of these proteins if desired: Chicken, Turkey, Roast Beef, Steak or Pork.
1/4 cup bacon grease
1/4 cup all-purpose flour
1 1/2 cups milk warm
1/4 teaspoon salt
1/4 teaspoons pepper
2 tablespoons melted butter
Cooked and drained Sausage if desired
In a small pan, heat bacon grease. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Add melted butter and stir in. Season the gravy with salt and pepper. If you are adding sausage, add it at this time. Serve hot over biscuits.
3 cups short pasta (uncooked, such as penne, rotini, or radiatore)
1 lb asparagus (tough ends removed, then cut into 1-inch pieces)
11/2 cups cherry tomatoes (cut in half)
1/4 cup pine nuts
2 stalks scallions (diced)
1/2 cup shredded parmesan cheese
1/2 cup Italian salad dressing (homemade or store bought)
Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. 2 minutes before done, add the asparagus to boiling water and continue cooking. Drain the pasta and asparagus under cold water.
Transfer pasta and asparagus to a large bowl. Stir in the tomatoes, pine nuts, scallions, and Parmesan. Pour the dressing over the mixture and gently toss to combine.
Serve right away at room temperature or refrigerate for a few hours to meld the flavors. Serve with extra Parmesan, if desired.
1 tablespoon melted butter
½ medium chopped onions
¼ cup melted butter
¼ cup flour
2 cups half-and-half cream
2 cups chicken stock
½ lb fresh broccoli (about 1 cup)
1 cup chopped up carrots
¼ teaspoon nutmeg
8 ounces grated sharp cheddar cheese
Salt and pepper to taste
Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25
minutes until the broccoli and carrots are tender.
Add nutmeg, salt and pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender.
2 Tbsp Chopped Salted, Roasted Pumpkin Seeds
1 Tbsp Chopped Fresh Chives
½ tsp Finely Grated Lime Zest
1 Tbsp Fresh Lime Juice
½ Stick Butter at room temperature
1 ½ lbs Fingerling Potatoes
2 ounces Dried Spanish Chorizo, casings removed and chopped
2 Tbsp Olive Oil
2 Tbsp Vegetable Oil
4-Six ounce Skinless Cod Fillets
Salt and Pepper to Taste
Preheat oven to 400 degrees F.
Mix pumpkin seeds, chives, lime zest, and lime juice into butter in a small bowl. Season the mixture with salt and pepper. Transfer to parchment paper and roll into a log. Cover and chill.
On a cookie sheet lined with parchment paper or foil, spread the potatoes and chorizo evenly. Drizzle with olive oil and season with salt and pepper. Bake in preheated oven until potatoes are tender.
Heat vegetable oil in a large skillet over medium high heat. Season cod with salt and pepper and cook until underside begins to brown, about 4 minutes. Turn the cod over and cook through, about 2 minutes. Top with pumpkin seed butter and allow it to melt. Garnish with Basil. Serve on top of potatoes. Spoon melted butter over all.
3- 1 ½ pound Lobsters
2 tsp Tarragon
2 stalks Celery diced
Juice of one Lemon, plus wedges for serving
½ cup Mayonnaise
6 New England style split top rolls
Salt and Pepper to taste
Salted Butter softened
1 Tbsp Fresh Chives chopped
Fill a large bowl with ice and water. Steam the Lobsters until bright pink. Immediately put the lobsters into the ice water to shock. Remove the tail and claw meat, chop up.
Mix the chopped lobster and all ingredients except chives, mayonnaise and the butter in a bowl. Fold in the mayonnaise until combined.
Brush the rolls with the softened butter and toast until brown. Fill each roll with lobster mixture and top with the chives. Serve with the lemon wedges.
Coconut oil, for brushing
6 cups walnut halves
4 cups steel-cut oats
2 cups pecan halves
2 cups almonds, chopped
1 1/4 cups sunflower seeds
2 cups unsweetened shredded coconut
1 tablespoon cinnamon
2 teaspoons freshly grated nutmeg
8 large egg whites
1 3/4 cups pure maple syrup
1 cup dried blueberries
1 cup dried apricots, chopped
1 cup pitted dried dates, chopped
Preheat oven to 250°. Brush a rimmed baking sheet with oil. In a large bowl using your hands mix walnuts, oats, pecans, almonds, sunflower seeds, coconut, cinnamon and nutmeg. In a medium bowl, gently beat egg whites and maple syrup with a fork, taking care to keep foam to a minimum. Pour egg white mixture over dry ingredients and mix thoroughly with your hands to evenly coat. Transfer mixture to baking sheet, spreading it out so that it’s slightly thicker toward sides. (This will prevent granola at edges from sticking during baking.) Bake granola mixture for about 25 minutes, then rotate baking sheet and bake for 25 minutes longer. Remove baking sheet from oven, carefully mix granola with a spatula and continue to bake until golden brown, 25 to 30 minutes.
Let cool on a wire rack, then transfer to a large bowl. Add dried blueberries, apricots and dates and mix thoroughly to combine. The granola can be stored in an airtight container for up to 2 weeks.
2/3 cup rolled oats
2 tablespoons flaxseed, toasted
3/4 cup buckwheat flour
1 1/4 cups unsweetened almond milk
1 large egg, plus 1 large egg white
2 teaspoons baking powder
Scant 1 teaspoon sea salt
2 tablespoons pure maple syrup
1 tablespoon walnut oil, plus more for brushing
1/4 cup finely chopped walnuts
1 pint strawberries, hulled and sliced, for serving
In a blender, pulse oats and flaxseed until ground into a coarsely textured flour. Add buckwheat flour, almond milk, egg, egg white, baking powder and salt and blend until well mixed. Blend in maple syrup and walnut oil. Brush a griddle or well-seasoned cast-iron skillet with walnut oil and heat over medium-high heat. Spoon about 2 Tbsp. batter onto griddle, creating a 4-inch pancake. Repeat with more batter, evenly spacing pancakes so they don’t crowd griddle. Sprinkle top of pancakes with chopped walnuts, about 1/2 tsp. per pancake.
Cook pancakes until a few holes appear on surface and bottoms are browned, about 3 minutes. Using a spatula, carefully flip pancakes over and cook until opposite sides are golden brown, about 1 minute. Transfer pancakes to serving plates and repeat with remaining batter. Serve with additional maple syrup, if desired, and strawberries.
2 Biscuits made from scratch or Pillsbury frozen Grand Biscuits baked
4 ounces fresh pork breakfast sausage
1 teaspoon all-purpose flour
2 cups whole milk
Salt to taste
Freshly ground black pepper, to taste
Cayenne pepper, to taste
Place a medium skillet pan over medium-high heat. When the pan is hot, add the sausage and brown, using a wooden spatula to break up the sausage into bite-size pieces, 4 to 5 minutes. Note: It’s okay if some of the sausage sticks to the pan.
Reduce the heat to medium and sprinkle the flour into the pan, stirring often for 1 minute.
Pour in the milk and scrape up the brown bits from the bottom of the pan. Bring the gravy to a boil. Reduce the heat to medium and cook, stirring occasionally, until the gravy thickens, 8 to 10 minutes. It should look velvety and have the thickness of heavy cream. Season the gravy with salt, black pepper and cayenne.
Split your hot biscuits and arrange in shallow bowls. Pour the gravy over the biscuits and serve immediately.
1 French roll, split
2 teaspoons butter
1/4 teaspoon garlic powder
1/2 cup julienned green pepper
1/4 cup sliced onion
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1/3 pound sliced deli roast beef
1/2 teaspoon hot pepper sauce
4 slices pepper jack cheese
Spread roll halves with butter; sprinkle with garlic powder. Set aside.
In a small skillet, sauté the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, sauté beef and hot sauce in remaining oil until heated through. Spoon onto buns; top with pepper mixture and cheese.
Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted.