Kefir Spelt Waffles 

Ingredients:

2 cups spelt flour

1 tablespoon baking powder

Sprinkle of organic ground cinnamon

1/4 teaspoon sea salt

Sprinkle of ground flax seeds, chia seeds, hemp seeds 

1/3 cup extra virgin olive oil 

2 pasture raised eggs 

1 and 3/4 cup grass-fed kefir

Maple syrup 

Method:

Mix all dry ingredients in a bowl.  Mix all wet ingredients in a bowl.  Pour wet ingredients into the dry.  Mix lightly and pour batter into a preheated waffle maker.  Setting: Belgian / crispy 

Serve with maple syrup

One of my go-to recipes because of its quick and simple preparation and delicious outcome. Cooking the pasta in the sauce for the last few minutes really lets all the flavors settle into each other. This recipe can easily be cut in half if making for less people.

Serves 6

Ingredients:

For the Meatballs:

1 cup panko bread crumb or if gluten free you can sub 1 cup almond flour

1/2 bunch parsley, chopped

1 cup pecorino

1 organic egg

1 large garlic clove, minced

1/2 cup filtered water or milk

1 tsp sea salt

1 lb freshly ground organic chicken

If Frying the meatballs:

1/2 cup olive oil or ghee

1 smashed garlic clove

For the sauce:

5 tablespoons unsalted butter

2 garlic cloves, smashed

Pinch red pepper flakes

2 onions, peeled and split in half

2 28 oz cans whole peeled tomatoes, crushed into small pieces with wooden spoon while cooking

Two stems of basil

1 lb spaghetti

Method:

For the sauce:

This recipe is my take on Marcella Hazan’s tomato sauce. Add the tomatoes, onion halves, garlic cloves, and a small pinch of salt. Bring to a boil then immediately lower heat to a very gentle simmer and cook for about 1 hour or until sauce has thickened and sweetened a bit. Crush the tomatoes with a wooden spoon as they cook. Add basil in the last 10 minutes of cooking. Discard onion, garlic and basil.

For the meatballs and pasta:

If baking meatballs preheat broiler to high with oven rack on top.

Add breadcrumbs, ground chicken, parsley, cheese, egg, garlic, salt and water or milk into a large bowl and combine gently with hands. Roll into balls and place on baking sheet. If you are baking them instead of frying, brush meatballs with olive oil or ghee and place into preheated for about 8 min.  If frying: Heat up 1/2 cup of olive oil in a cast iron skillet over medium heat and add one smashed garlic clove. When garlic clove is golden, remove and discard. Fry meatballs in batches for 5 min on each side. Make sure you are not overcrowding the pan. Have a baking sheet lined with clean paper towel to place cooked meatballs.

While the meatballs and sauce are cooking, bring filtered water to a boil in a large pot. Add a generous amount of sea salt and let water return to a boil. Cook spaghetti until just shy of al dente (about 2 min before package cooking time).

Transfer pasta directly from the pot into the sauce. Toss the pasta with the tomato sauce on low heat for a minute or two. Plate pasta and top with meatballs, sauce, basil and some chopped parsley if you have left over. Grate extra cheese on top.

This is one of those recipes that you don't really need exact measurements for.  The key to this salads success is the freshness of your ingredients.  Just use whatever greens you have on hand toss everything together.  Simple!  

Serves 2

Ingredients:

1 bunch gold beets

Mixed greens (mizuna, kale or whatever you have on hand)

Half loaf of sourdough

1 ball mozzarella 

Olive oil

Red wine vinegar 

Salt

Pepper

Method:

1. Preheat oven to 400 degrees. Cut stems off beets and set aside. Place beets in shallow baking dish and fill half way with water. Cover with foil and bake in oven until tender, about 1 hour.

2. Slice bread into thick slices then cut into cubes. Place on baking sheet and drizzle with a bit of olive oil. Put in oven and bake for about 8 minutes or until crisp but not browned. Let cool and set aside.

3. Rinse and dry your greens (including the beet leaves) and pile onto a serving plate.

4. Shred mozzarella by hand and scatter on top of the greens.

5. When beets are tender, remove from oven and let cool a bit. Rub skins off and discard. Cut into quarters or whatever shape you desire. Arrange cooked beets on top of salad.

6. Add bread to salad and season everything with salt and pepper. Drizzle equal parts olive oil and red wine vinegar and toss.

Love this creamy antioxidant filled oat bowl for a weekend breakfast. The smashed banana and tahini gives it a hearty, indulgent consistency while it’s topped with maple syrup, more drizzled tahini, more bananas and black and white sesame seeds.

Serves 2

Ingredients:

1 cup coconut milk

1 tablespoon tahini, plus more for drizzling on top

1 ripe banana

1 cup whole rolled oats

1/2 teaspoon turmeric

1/2 teaspoon cinnamon

1 teaspoon maple syrup, plus more for drizzling on top

Pinch of sea salt

Black sesame seeds

White sesame seeds

1/2 Banana sliced for topping

Method:

In a bowl large enough to fit all of the ingredients, whisk together the coconut milk and tahini until completely smooth and combined. Next add the ripe banana and mash with a fork until it is creamy. Then add the oats, turmeric, cinnamon, maple syrup and pinch of sea salt. Mix everything until well combined. Cover bowl with lid or tinfoil and place in the fridge overnight. The next morning top with sliced banana, drizzle of maple syrup, some more tahini and black and white seeds.

I made this recipe when I was craving lasagne but didn’t want all the gluten to go along with it. It is so quick and simple to make and results in a ton of flavor. Browning the cheese at the end gives it that nice lasagne-ish crunch.

Serves 2 as a main

Serves 4 as a side

Ingredients:

1/4 cup olive oil

3 garlic cloves, sliced

Small pinch red pepper

3 tablespoons tomato paste (I use mutti)

2 large handfuls of spinach

2 13.4 ounce boxes of Jacks Quality butter beans ( or you can used any kind of canned) drained and rinsed

Salt

Pepper

1/2 cup water

Shredded mozzarella (about a cup)

Pecorino

Parsley

Method:

Preheat oven to 450 degrees.

Heat olive oil over medium-high heat in a small cast iron skillet. Add garlic and cook until golden brown. Add red pepper flakes and tomato paste toast for about 30 seconds. Add spinach and cook until just wilted, turning down the heat if it’s too hot.

Add the beans, water and big pinches of salt and pepper. Stir to combine. Bring to a boil then turn off heat immediately . Top with as much shredded mozzarella as you’d like then sprinkle with pecorino cheese. Transfer skillet to oven and bake for about 10-15 minutes, or until the cheese is bubbly and brown in spots. Turn oven to broil if it hasn’t gotten to this point for 1-2 minutes. Serve with full parsley leaves.

Recipe inspired from NYT cooking.

Serves 2-3

Ingredients:

1 jar chickpeas

Aleppo pepper

Paprika

4 Mini Persian cucumbers, sliced into rounds

1/4 red onion, thinly sliced

1 cup cherry tomatoes, quartered

1/2 cup Kalamata olives

Dill

Parsley

1 small head cauliflower

2 slices Naan

Zest and juice of one large lemon

1 shallot minced (about two tablespoons)

1 tablespoon white wine vinegar

1/4 cup extra virgin olive oil

3/4 cup - 1 cup whole milk plain yogurt

Salt

Pepper

Method:

For the dressing:

Mince shallot and put in bowl. Cover shallot with lemon zest, juice and white wine vin. Let sit for about 15 minutes. This will make the onions less intense. Add olive oil and 3/4 cup of the greek yogurt, adding more yogurt depending if you want your dressing on the creamier side. Season with salt and pepper. Chop 1 tablespoon of the dill and 1 tablespoon of the parsley and mix into dressing. Set aside.

For the cauliflower:

Preheat oven to 400 degrees. Chop cauliflower into bite sized florets. Toss with olive oil, salt and pepper. Spread on a baking sheet taking care not to overcrowd the sheet tray. Bake for about 30 minutes or until nicely brown and caramelized. Mix them around once or twice through baking so they will brown evenly.

For the chickpeas:

Drain the chickpeas. Heat a cast iron skillet or sauté pan over medium heat. Add a bit of olive oil and chickpeas. Add a dash of paprika, Aleppo pepper, and salt. Cook until soft and a deep golden color, about 8 minutes.

For the salad:

Prepare the rest of the salad ingredients. In a shallow bowl separately arrange cucumbers, chickpeas, cauliflower, olives, tomatoes, red onion, a handful of dill and handful of parsley (I like to leave the herbs whole, treating them like salad greens). Drizzle on some of the yogurt dressing and serve with warm naan.

The Russian dressing is made fresh with plum tomatoes and cashews, and the broccoli is quickly charred with a touch of garlic.

Serves 2

Ingredients:

For the Russian dressing (dressing recipe adapted from the Clean Program):

4 ripe plum tomatoes, quartered

1/2 cup raw cashews

1/8 cup fresh lemon juice

1/8 cup extra virgin olive oil

2 garlic cloves, crushed

1 teaspoon kosher salt

1 dill pickle, minced

For the broccoli:

1 head broccoli, broken into small florets

1 garlic clove, minced

Extra Virgin Olive Oil

For the sandwich:

4 slices swiss cheese

4 slices russian pumpernickel rye bread

1/2 cup good quality sauerkraut, drained

Unsalted butter

Method:

Preheat oven to 350 degrees.

First make the dressing. Add the tomatoes, cashews, lemon juice, olive oil, garlic and salt to blender. Blend until smooth and well combined. Pour into a bowl and fold in the pickle. Set aside.

Heat a skillet on medium heat. Butter one side of the rye slices and put the buttered side down in pan. Toast buttered side until golden, about 2-3 minutes. Place slices on sheet tray buttered side down and set aside.

Wipe skillet out and heat about 1-2 tablespoons olive oil. Add broccoli and season with salt and pepper. Cook until it is slightly charred and softened, about 3-4 minutes. Toss in garlic and cook for another minute. Transfer broccoli from skillet to a plate and set aside.

To assemble the sandwiches:

Spread a layer of Russian dressing over untoasted side of each rye slice. Next layer broccoli over 2 of the dressed rye slices. Top broccoli with drained sauerkraut. Finally lay swiss slices over the sauerkraut and the russian prepped rye slices. Transfer to oven and bake until the cheese is melted, about 3 minutes. Top the sandwiches and serve!

This is one of my absolute FAVORITE snacks. I love the temperature contrast between the warm, toasty baguette and the cold butter and anchovies.. Using the highest quality ingredients for this will be the key to your success. Making a quick pickle for the red onions adds a nice balance of acid to the dish.

Makes 12

Ingredients:

1 baguette

Anchovy fillets

Unsalted Butter, sliced thin

1 red onion, sliced into thin rounds

1/2 cup apple cider vinegar

1 tablespoon coconut sugar

1 1/2 teaspoon kosher salt

1 teaspoon whole black peppercorns

1 cup filtered water

Sicilian oregano

Red Pepper flakes

Extra Virgin Olive Oil

Method:

Make the pickled red onions first. In a small bowl combine the apple cider vinegar, sugar, salt, water and peppercorns and whisk until all the sugar is completely dissolved. Add onions to a bowl or mason jar and pour over pickling liquid. Cover with a lid or tinfoil and let sit for one hour at room temp.

Rinse anchovies under cold water to remove excess salt. Pat to dry with paper towels. Lay fillets on a plate and pour olive oil over them until they are covered. Sprinkle a pinch of red pepper flakes and Sicilian oregano over the anchovies and set aside.

Slice baguette into 12 slices on a diagonal. Lightly butter both sides of baguette. Heat a skillet on medium heat. Once hot, lay baguette slices in pan and toast until golden brown on each side. You may need to add a tiny bit of butter to the pan if it gets too dry.

Once the baguette is toasted, layer on the cold butter, 1-2 marinated anchovies, and the pickled red onion (drained). Serve immediately.

Roasting the fish whole gives it a deep flavor while the skin seals in the moisture. Check out seafoodwatch.org to make an ocean-friendly, sustainable choice of fish.

Serves 2

Ingredients:

2 lbs fresh whole fish scaled and gutted 

1 lb Yukon gold potatoes, sliced into thin rounds

1 small red onion, sliced 

10 thyme sprigs

1 lemon

2 cloves garlic

1 small knob of ginger

2 lime slices

Extra Virgin olive oil

1/4 cup parsley, chopped

Method:

Preheat oven to 425 degrees.  

Line a baking sheet with parchment paper.

Thoroughly rinse exterior and cavity of fish with cold water. Dry with paper towels.

Toss the potatoes in a large bowl with a generous amount of olive oil, 5 thyme sprigs, sliced onions, generous amount of salt and pepper, and juice of half a lemon. Spread out in an even layer on baking sheet and bake for 20-30 minutes or until potatoes are just starting to brown.  

Season exterior and cavity of fish with salt and pepper.   Stuff with 3 lemon slices, lime slices, thyme, garlic, and ginger. 

Take potatoes out of oven and lower temperature to 400 degrees.

Lay fish on potatoes and bake for another 20-30 min or until eyes are white and fins snap off easily.  When done remove skin with spoons and fillet.  Drizzle with olive oil, more lemon juice, chopped parsley and cracked black pepper.

This recipe was inspired by a pasta dish I had at Verdura Resort in Sciacca, Sicily which is a small neighboring town to where my great grandparents grew up. It’s super easy to make and a fun alternative to your basic basil pesto.

Serves 4

Ingredients:
1 lb casarecce
1 1/2 cups unsalted roasted pistachios (from Bronte, Sicily if possible)
1/2 cup extra virgin olive oil
2 tablespoons chopped mint, plus more for garnish
1 garlic clove
Pecorino cheese
2 ramps thinly sliced reserving 1 or 2 whole green leaves for garnish (or scallions if ramps aren’t in season)

1lb ruby shrimp
Kosher Salt

Method:

In a mortar and pestle or a small food processor add the pistachios and pulse until chopped into small pieces. Next add the olive oil, mint and garlic and pulse again until combined. Transfer to a bowl and stir in about 1/4-1/2 cup grated pecorino cheese. Add the sliced ramps (or scallions) and season with salt.

Bring a pot of water to a boil and season generously with salt. Cook pasta until al dente (about 1 minute less than the package says). Reserve about a half cup of pasta water and drain pasta.

In a separate large skillet that’s big enough to fit the pasta, add a little olive oil and toss in shrimp. Cook for about 2-3 minutes, until they are JUST cooked through and pink. Add the cooked pasta, pesto and pasta water and cook on low heat for another minute or so and stir until everything is nice and silky and combined. Roll up the reserved ramp leaves tightly and julienne (slice into thin strips). Garnish with ramp leaves and mint leaves.

Super bright and refreshing, I like to serve this alongside a hearty bowl of pasta.

Ingredients:

Salad:

2 bunches arugula, washed and dried

1/4 cup hazelnuts

1/4 cup fresh pomegranate seeds

1/2 fennel bulb, sliced thin, fronds reserved

Dressing:

2 tablespoons red wine vinegar

1 teaspoon dijon mustard

1/4 vidalia onion, minced

1/2 cup extra virgin olive oil

Salt and White Pepper

Method:

First roast the hazelnuts.

Preheat oven to 350 degrees and place hazelnuts on sheet tray. Roast for about 5 minutes or until skins start to fall off. Remove from oven and let cool. Using a paper towel rub off the skins and discard. Roughly chop nuts and set aside.

Next make the dressing.

Finely chop onion and place in bowl. Add mustard and red wine vinegar. Whisk to combine. Slowly drizzle in the olive oil while whisking at the same time to create an emulsion. Season with salt and white pepper.

Place arugula in a bowl and top with half the hazelnuts, sliced fennel, half of the pomegranate seeds and pour dressing over salad. Gently toss. Top with remaining pomegranate seeds, hazelnuts and fennel fronds. Serve immediately.

Called "Sfinci" in Sicily, these ricotta fried doughnuts are surprisingly straightforward and easy to make.  There are several variants to Sfinci in Sicily but here we stick with the classic and prepare the batter with fresh ricotta.  After frying they are tossed in wildflower honey and sprinkled with cinnamon. These doughnuts are best eaten within the same day so if needed you can prepare the batter in advance and hold in the fridge until ready to fry.  

This recipe is adapted from Melissa Muller's cookbook "Sicily".

Makes about 3 dozen doughnuts

Ingredients:

6 large eggs

1/2 cup sugar

2 3/4 cups of fresh ricotta 

2 cups plus 2 tbsp AP flour

4 teaspoons baking soda

1 teaspoon vanilla extract

Vegetable oil for deep frying

1/2 cup or more wildflower honey 

Ground cinnamon 

Method:

To make the batter:

Beat the eggs and sugar together with a hand mixer or stand mixer until it turns frothy and pale yellow.  Next add the ricotta, flour, baking soda, and vanilla.  Mix until combined.  At this point you can cover the batter with plastic wrap and hold in fridge until ready to fry.

To Fry:

Heat a large cast iron skillet over high heat.  Add frying oil until its about 2-3 inches deep and lower heat to medium.  Test the oils temperature by dropping in a tiny bit of the batter into the hot oil.  It should sizzle lightly and rise to the top.  If it turns dark brown right away, lower the temperature.  

Set up a paper towel lined baking sheet for finished doughnuts to drain. Using two small spoons form a ball shape with the batter and drop into oil.  Repeat, fitting as many as you can without overcrowding the pan.  Turn them over a few times to make sure they are cooking evenly.  This will take about 2-3 minutes.  They should be puffy and golden brown.

When finished with the entire batch of batter toss the warm doughnuts with the honey.  Sprinkle with cinnamon and drizzle more honey if desired.

Serve within the same day.  

serves 6:

Ingredients for burger and slaw:

1 1/2 lb wild salmon

1/2 cup greek yogurt

2 tablespoons anchovy juice or fish sauce

2 garlic cloves, minced

1 tablespoon ginger, minced

Lemon zest from half a lemon

4 tablespoons parsley, chopped

4 tablespoons mint, chopped

2 cups panko

2 cup sprouts

2 cups cabbage, sliced thin 

Juice of 2 small lemons or 1large

Juice of 2 limes

2 tbsp champagne vinegar 

1 tsp Coconut sugar

Avocado oil

6 Brioche buns

4 tbsp melted ghee

Green "ketchup":

1 ripe avocado

1 garlic clove

1/4 cup olive oil

3/4 cup filtered water

1 tablespoon lemon juice 

1 teaspoon chlorella (optional)

Salt to taste 

Method:

Pat salmon dry with paper towels.  Finely chop the fish and place in a bowl.  Cover and keep in fridge until finished prepping the remaining ingredients.  

In a bowl mix greek yogurt, anchovy juice, garlic, ginger, lemon zest, 2 tablespoons parsley, two tablespoons mint, a big pinch of kosher salt and some black pepper.  Mix gently with the salmon until just combined and then fold in 1 cup of the panko.  Lightly form into 6 burgers.  Cover with plastic and place in fridge for flavors to meld; at least half hour.  

In the meantime make the sprout slaw.  Combine the lemon juice, lime juice, and a pinch of coconut sugar.  Whisk until well combined.  

Mix the sprouts, cabbage, remaining parsley and mint, and toss with dressing.  Set aside.

To make the green ketchup, mix all listed ingredients in a blender until smooth.  Set aside.  

After salmon burgers have rested, use remaining panko to coat outside of burgers.  

Heat a cast iron skillet on medium-high heat.  Add enough oil to lightly cover the bottom of the pan.  Add burgers and cook until medium rare , about 3-4 min on each side.   Pat dry with paper towels.  

Split buns down the center and brush with melted ghee.  Using a dry pan over low heat, toast buns until golden.  

Serve burgers topped with green ketchup and sprout slaw.

"Cheese and pepper", this pasta dish consists of only a few ingredients so be sure to get the highest quality available to you. Check out your local Italian market for freshly grated cheeses and fresh pasta.

Serve 4-6

Ingredients:

1 cup room temp freshly grated pecorino

1 cup room temp freshly grated parmigiano

1 tbsp freshly cracked black pepper

4 tbsp unsalted butter

1 lb rigatoni or any other pasta shape you desire

Reserved pasta water

Method:

Finely grate the cheeses into a bowl and add cracked pepper. Mix and set aside.

Bring a large pot of water to a boil and add a generous amount of salt. Add pasta and cook until just shy of al dente. Reserve about 2 cups of pasta water (you do not need to use all of this). Turn off heat and strain pasta. Remove pasta pot from heat source. Add butter to pot with about a half cup of pasta water and stir until combined and emulsified. Pour pasta back into the pot and gradually sprinkle in cheese mixture as you stir constantly. Loosen with a bit more pasta water if the sauce seems dry. Again, You do not need to use all of the pasta water but just enough until a creamy, smooth sauce is achieved. Finish off with freshly grated cheeses and some more black pepper. Pour into warmed bowls and enjoy.

Lately I've been treating vegetables as the main course. This works especially well for cabbage because it has a meat-like texture after it has been roasted. The tahini-honey dressing and sprinkling of chopped parsley tie it all together.

Serves 4

Ingredients:

for the cabbage:

1 head of cabbage, sliced into about 8 wedges

Extra virgin olive oil

Kosher Salt

Black Pepper

1/2 cup chopped parsley

Tahini-Honey Dressing:

1/2 cup tahini

1/2 cup filtered water

3 tbsp fresh lemon juice

1 tbsp honey

1 garlic clove minced

1 tbsp extra virgin olive oil

1/2 teaspoon salt

Black pepper

Method:

First make the dressing. In a medium bowl, whisk all dressing ingredients until well combined and emulsified. Set aside.

Preheat oven to 500 degrees. Line a baking sheet with foil.

Lay the cabbage slices on the baking sheet and season with salt, pepper and drizzled olive oil. Flip the cabbage and repeat seasoning on the other side.

Bake the cabbage until browned on one side, about 10 minutes. Flip the cabbage and roast for another 10 minutes. If the cabbage is still not browned and carmelized, put on your broiler and broil for a few minutes until charred.

When done baking, sprinkle with parsley, drizzle a little bit more olive oil and the tahini-honey dressing.

Working with the highest quality ingredients you can find is so important here. Use an organic, unbleached flour from a trusted source and farm fresh, large organic eggs. The yolk should be orangey in color.

Makes about 1 lb of pasta

Ingredients:

2 cups unbleached organic AP flour

2 large eggs, fresh and at room temp

3 yolks from 3 large eggs, fresh and at room temp

1 tsp kosher salt

Method:

Measure out your ingredients. In a large bowl, add flour and create a well in the center. It should be about 4 inches wide or large enough to fit the eggs. In a separate bowl whisk eggs, yolks, and salt together. Carefully pour eggs in the center of the flour well. Using a fork, gradually incorporate the flour from the inner edge of the wall without breaking it. Continue this until the flour and egg have formed into a mass. You can now put the flour ball and extra flour on your clean cutting board and continue incorporating the flour, adding a tiny bit of room temp water if it becomes too dry (I lightly wet my hands) or a tiny bit of flour if it's too wet. Once all flour is incorporated, knead the dough until it is smooth and bounces back at you. This may take some time. Tightly wrap your dough in plastic wrap and set on the counter for 30 minutes.

Set your pasta machine to the widest setting. Prepare a sheet tray with parchment paper and lightly dust with flour. Have clean kitchen towels ready to lay over your fresh pasta.

Once your dough has rested, cut it into quarters, putting one piece on a lightly floured work space. Wrap the rest of the dough in plastic wrap. Roll your dough out with a rolling pin and pass it through the widest setting on the machine. Lay dough back on the cutting board and fold in half. Roll out the dough with a rolling pin and pass through the widest setting once or twice more, folding the dough again before passing it through the machine. Once your pasta dough is smooth and even textured lower your pasta machine to the next lowest setting and pass the dough through 1-2 times. Continue to lower it by one setting until the dough is transparent when you hold it up the light. You should see an outline of your hand. Dust the finished pasta sheet with flour and lay it on the sheet tray. Cover with kitchen towel.

Repeat with remaining dough.

Once you have finished rolling out all the dough, cut pasta into desired shapes. Toss with a little bit more flour and lay back on sheet tray. Cover with kitchen towel until you are ready to use.

I learned this technique in Umbria, Italy working with Chef Salvatore Denaro.  Rather than dredging the eggplant in flour and bread crumbs, it is simply grilled and layered with a fresh, light tomato sauce, torn basil leaves, and grated pecorino cheese.  

Make sure to leave the skin on the eggplant.  The skin holds all of the essential phyto nutrients which improve blood circulation and nourish your brain.

Serves 4

Ingredients:

2 medium eggplants

2 lbs ripe plum tomatoes

1 onion, peeled and halved

2 garlic cloves, crushed

5 tbsp salted butter

Red pepper flakes to taste

1 Bunch of basil

Wedge of Pecorino

Fresh Mozzarella

Extra Virgin Olive oil for frying

Method:

This simple sauce recipe is a take on Marcella Hazan’s tomato sauce with onion and butter.

Bring a large pot of water to a boil. Drop the tomatoes in and boil for about one minute or until the skins start to slightly peel off. Drain the tomatoes. When tomatoes are cool enough to handle, peel the skin off. Working over a pot, crush tomatoes into small pieces by hand. Add the salted butter, onion halves, crushed garlic and a pinch of red pepper flakes. Bring to a simmer and cook uncovered for about an hour or until the sauce has developed a nice flavor. Ten minutes before the end of cooking add two nice basil stems to sauce. Discard basil, garlic and onion halves when finished.

Cut eggplants lengthwise in 3/8-inch thick slices.  Heat a skillet on medium heat and add enough olive oil to coat the bottom of the pan. When the oil is hot, fry the eggplant on both sides until golden brown.  Place fried eggplant on a paper towel lined plate and season with salt and pepper while it’s still hot. You will most likely need to fry in batches, adding more olive oil as you go. Don’t be shy with the olive oil! You will need a lot.

In a 8-inch skillet or baking dish, spread a thin layer of sauce. Next, add the fried eggplant in a single layer, trying not to overlap them. Top the eggplant with another thin layer of sauce, then grate some of the pecorino over it.  Tear a few basil leaves and throw them on top. Repeat this process, ending with a layer of eggplant and shredded mozzarella. Bake at 400 degrees for 10 minutes or until cheese has melted and bubbled.

Serve hot or at room temperature.  Slice into wedges.  

This is one of my favorite weekday breakfast recipes because I can prepare a large batch in the beginning of the week and just add fresh fruit and toppings in the morning. If using flax seeds be sure to grind them with a mortar and pestle or blender so your body can absorb them properly. You can easily double or triple this recipe for a bigger batch.

Serves 1

Ingredients:

3 tbsp black chia seeds

3/4 cup almond milk

Toppings:

Apples, diced

Figs, quartered

Cinnamon stick, grated

Raw almonds roughly chopped

Freshly ground flax seeds

Black seed honey

Method:

Combine chia and almond milk and let sit in covered bowl or mason jar over night. Make sure it is well combined.

Pour chia in bowl and top with chopped almonds, apples, cinnamon and flax seeds. Drizzle honey to taste.

This salad is the perfect blend of sweet and salty.  Don't get too caught up in the measurements here.  Adjust to your palate.   

Serves 4-6

Ingredients:

1 cup cooked farro

Extra virgin olive oil

8 ounces halloumi, sliced 

1 cup walnuts, raw and unsalted

4 scallions, thinly sliced

1 cup torn basil, mint, and parsley (mixed)

Golden raisins, handful

2 tbsp fresh lemon juice

2 tbsp champagne vinegar 

Kosher salt

Black pepper

Method:

Cook farro according to package instructions.  Season with salt and pepper. Immediately after cooking spread farro on a flat surface to cool.  This will prevent it from cooking further.  You should have 1 cup of COOKED farro.  

Slice halloumi into 1/2 inch thick pieces .  Brush with olive oil on both sides then grill in a hot pan.  Cook until golden brown on both sides. Tear into pieces when cool.  

Preheat oven to 350 degrees.  Spread walnuts on a baking sheet and roast until golden (about 8-10 minutes).  Let walnuts cool then roughly chop and set aside.  

Thinly slice the scallions.  Tear up mint, basil and parsley. 

In a large bowl add a handful of golden raisins, the farro, sliced scallions, torn halloumi, roasted walnuts and mixed herbs and toss together. Add fresh lemon juice, champagne vinegar and 1/4 cup olive oil. You can add more lemon juice or vinegar if needed.  Season with salt and pepper to taste, adding more golden raisins if you like your salad on the sweeter side.

Sicilian fava bean soup or U'Maccu dates back many centuries and is ingrained in Sicilian culture.  During barren winters, Sicilian countryside "peasants" would whip this up as a nutritious, hearty meal.  It would feed their friends, families, and even their farm animals.  

I love this soup because of how nutritious and easy it is to prepare at any time of the year.  Adding the dukkah on top gives it a satisfying crunch and a ton of extra flavor.  When left to sit this soup solidifies.  Be sure to save some of the cooking liquid to thin it out if not eating immediately. 

Serves 4-6

Ingredients:

For the soup

1 lb dried split fava beans 

1 onion, peeled

2 carrots, peeled and cut into large chunks

1 celery stalks, cut into large chunks

Fennel tops from 1 fennel 

2 tbsp olive oil

2 garlic cloves

Extra virgin olive oil 

Kosher salt 

Pepper

For the dukkah: Makes about 2 cups

1/2 cup pistachio

1/2 cup almonds

3 tbsp sesame seeds

2 tbsp coriander seeds

Kosher salt

Pepper 

Method for the dukkah:

In a dry skillet lightly toast the pistachio and almonds. 1-2 min.  Sed aside then add sesame seeds, and coriander seeds.  Toast lightly.  Add nuts and seeds to a blender and pulse 2-3 times.  You are looking for a rough chop.  Store in an airtight jar in the refrigerator. 

Method for the soup:

Rinse fava beans thoroughly and place in large stock pot.  Add onion, carrots, celery, fennel tops and a few pinches of salt.  Cover with water and bring to a rolling boil.  Reduce to a simmer, cover and cook for about 25-30 min, or until beans are extremely tender and almost falling apart.  Remove onion, carrots, celery, and fennel tops.  Drain beans, and reserve broth in a bowl.  

Heat olive oil in the same pot and lightly saute the minced garlic.  Add beans and a little bit of the reserved broth.  Cook for a couple more minutes to combine the flavors.  Transfer to a blender and blend on high until completely smooth.  Put back into pot and season with salt adding more cooking liquid until desired consistency is reached.  Serve and drizzle with olive oil and sprinkle with dukkah.  

Serves 2

Ingredients:

1 frozen banana

3 kiwis (one sliced for topping)

1/2 cup spinach

1/4 cup mint

1 cup coconut water or any milk of your preference

1 tablespoon flaxseed

1 tablespoon hemp seeds

1 tablespoon chia seeds

2 inch piece ginger, peeled and chopped

Topping:

sliced kiwi

sliced banana 

coconut flakes

Method:

Blend all ingredients together on high speed in blender until smooth.  Garnish with toppings.  

Serves 4-6

1 recipe of gnocchi- I use Serious Eats Light and Tender Potato Gnocchi recipe

or 1lb store bought gnocchi

For the Pesto:

2 cups basil

2 tbsp pinenuts

2 cloves garlic 

1/4 cup pecorino cheese, grated

1/4 cup parmigiano, grated  

1/4-1/2 cup olive oil 

Kosher salt

White pepper

Reserved pasta water

Method:

After making the gnocchi make the pesto.  Blend together the basil, pine nuts, and garlic.  Slowly pour in 1/4 cup olive oil.  If the pesto is still dry add the other 1/4 cup of oil.  Transfer to a bowl large enough to fit gnocchi and stir in cheeses.  Taste and then add salt and pepper.  Toss gnocchi carefully with pesto, adding some pasta water if needed to loosen up the sauce.  Top with more cheese and serve.

Serves 4-6

Ingredients:

Salad:

1 Head Radicchio, cored and chopped 

Olive Oil

3 scallions 

1 small apple, cored and cut into small cubes

Handful sliced almonds 

1 cup torn basil

Tahini-Honey Dressing:

1/2 cup tahini

1/2 cup filtered water

3 tbsp fresh lemon juice

1 tbsp honey 

1 garlic clove minced 

1 tbsp extra virgin olive oil 

1/2 tsp salt 

Fresh cracked pepper 

Method:

Rub scallions with a little olive oil and char on a hot cast iron skillet.  Set aside.  

Toss the rest of the salad ingredients together in a large bowl.  Slice scallions and add to salad.  

In a medium bowl whisk all dressing ingredients until well combined and emulsified.  Combine with salad and enjoy.

Check out your local market for a freshly made ricotta with no gums or stabilizers.  The key to success here is to reserve some of the pasta water which will bind the sauce together.  Black pepper and drizzled extra virgin olive oil to finish.    

Serves 2

Ingredients:

1/2 lb spaghetti

1 cup of very good quality ricotta such as Calabro's Whole Milk Hand Dipped Ricotta

1/4 cup parmigiano, grated

Pasta Water

Extra Virgin Olive Oil 

Black pepper

Kosher salt

Method:

Bring water to a boil in a large sauce pot.  Add salt to water and taste with a spoon.  It should taste like sea water.  Add pasta and cook until al dente.  Using a ladle and small bowl reserve about 2 cups of pasta water (you do not need to use all of this).  Turn off the heat.  Drain pasta into a colander.  Add pasta back to the pot and add ricotta and grated parmigiano.  Mix until combined.   Little by little, pour in some of the pasta water, mixing and tossing with tongs constantly until the cheese emulsifies into a smooth, creamy sauce.  Discard any leftover  pasta water.  Using tongs, pick the pasta up and let any excess sauce drip off and back into the pot then transfer to warmed bowls.  The spaghetti should be evenly coated and not clumpy.  Drizzle with extra virgin olive oil.  Grind some black pepper over it and you're done!  Serve immediately.

Recipe coming soon

This is the Sicilian version of Pesto sauce. It is best made in the summer when tomatoes are at their peak. If you want to make this during the winter, lightly blister the tomatoes in a dry pan or cast iron skillet to force out some sweetness. There may be some left over sauce in this recipe which you can use to spread onto toast or into a sandwich for lunch the next day.

Serves 4-6

Ingredients:

2 1/2 cups ripe cherry tomatoes

2 sun dried tomatoes

1/2 cup blanched almonds

1 large garlic clove, crushed

1 cup basil

1/2 cup pecorino

1/4 cup bread crumbs

1/4 cup olive oil

1/2 tsp kosher salt or to taste

1 lb Busiate

Method:

Bring a large pot of water to a boil. Generously salt the water with kosher salt until it tastes like the sea. Cook busiate until al dente reserving some pasta water.

In the meantime prepare the sauce. If tomatoes are out of season and they aren't that sweet lightly pan roast them until they just begin to blister. This will bring out some of their sweetness. If the tomatoes are ripe omit this step. Wipe pan out and lightly toast almonds until golden. Be careful to not burn them. Wipe pan out again and lightly toast breadcrumbs until they are golden. Set aside.

Add tomatoes, almonds, sun dried tomatoes, basil, garlic, and salt to a blender and pulse to combine. Slowly drizzle in olive oil while blending on low until emulsified. You still want the almonds to have some texture to them. Pour half of sauce into a bowl and add half of the cheese and mix with a spoon. Add pasta to bowl and toss with the rest of the cheese. Add more sauce if necessary in small amounts and some pasta water if needed. The pasta should be lightly coated. You can save this sauce for up to 5 days if you have left over. Serve the pasta in bowls and pass toasted breadcrumbs around the table to top with.

Serves 2-4

Ingredients:

For the chicken:

2 organic chicken breasts- butterflied and pounded
1/4 cup mix of parmigiano and pecorino cheese, grated
¼ cup chopped parsley  
2 eggs lightly beaten
1 cup plain panko bread crumb  
1 tbsp unsalted butter or more
olive oil 

For the Parsley-Caper Salad:

Parsley Sprigs

Chopped tomatoes

Capers

Lemon juice and zest

Balsamic glaze

Method:
Pat dry chicken cutlets.  Butterfly the breasts by placing them flat on a cutting board and slicing through the center of the breast with out cutting all the way through.   Continue cutting toward the outer left edge of one side without cutting through again.  Repeat on the right side and open like a book.  Place between two pieces of plastic wrap and pound with a mallet.  Season liberally with salt and fresh black pepper.   Set aside. The salt will brine your chicken as you prepare the rest of your ingredients.

Toss capers, tomatoes, parsley, lemon zest, pinch of salt, cover and set aside.

Mix breadcrumb with cheeses, parsley, and a large pinch of salt in a shallow bowl that will fit the chicken.   Beat eggs lightly and place in a shallow bowl or plate with a pinch of salt.   Dip chicken in egg and shake off excess drippings. Next dip chicken into breadcrumbs and pat firmly.  Place on clean plate and let rest 10 minutes.  Repeat with rest of chicken.

Heat up a large cast iron skillet to medium heat.  Add enough oil to cover entire pan.  Add butter and let melt.  Place chicken into the skillet and cook for 3-5 min on each side or until golden brown.  Transfer to a wire rack.  Repeat with remaining chicken pieces, adding more oil and butter if necessary.  

When ready to serve, top the chicken with a little bit of the salad, a squeeze of fresh lemon juice and lightly drizzled balsamic reduction.  Serve with lemon wedges on side.  

This recipe is inspired from my stint as a line cook at Maialino.  

Serves 2-4

Ingredients: 

2 large delicata squash

Coconut sugar 

1 tbsp olive oil 

Salt 

Parsley 

Method:

Preheat oven to 425 degrees.  Cut squash in half the long way, scoop out seeds with a spoon, then slice into 1 inch pieces.  Toss squash in bowl with the olive oil, a pinch of salt, and a sprinkling of coconut sugar.  To see if the flavors are balanced I take a small bite to test.  Adjust according to your taste.  Spread in an even layer on baking sheet and roast for about 15 minutes or until caramelized.   Serve with freshly chopped parsley.

This soup benefits from sitting in the fridge overnight to allow the flavors to maximize making this the perfect make ahead meal.  

Serves 4-6

Ingredients

For the soup:

1 head cauliflower, cut into florets 

4 tbsp coconut oil

1 tbsp ground turmeric powder

 1 13.5 ounce can coconut milk

2 garlic cloves, smashed

2 inch ginger knob, chopped (1 tbsp)

4 cups Vegetable stock 

2 limes, juiced

kosher salt

black pepper

handfull of mint

For the spicy pepitas :

1 tbsp coconut oil 

1/4 tsp cayenne pepper 

1/2 cup raw pepitas 

1/2 tsp Lime juice

Salt 

Method: 

For the pepitas:

Preheat oven to 400 degrees.

Toss pepitas with coconut oil, pepper, lime juice and salt and spread evenly on a baking sheet.  Roast for 8 minutes, or until golden.  Set aside and let cool.  

For the soup:

Break cauliflower into same size florets.  Toss with 2 tbsp coconut oil, salt, and pepper and spread evenly on a baking sheet.  Cook for 30-40 min or until golden brown.  Reserve a few florets for garnish.  

Smash garlic with the back of a knife.  In a large pot heat 2 tbsp of the coconut oil and add the garlic.  Cook until golden.  Add the roasted cauliflower, coconut milk, turmeric, ginger and vegetable broth.  Bring to a boil and then lower to a simmer for a few minutes.  Season with salt and pepper.  Transfer to a blender and blend until smooth, doing this in batches if necessary.  Return to pot and bring to a boil then lower to a simmer.  Add lime juice.  Cook for another 30 minutes.  

Serve in bowls and top with crunchy pepitas and mint leaves.

Recipe coming soon

Ingredients:

For the coconut-cashew butter:

2 Cups raw cashews

1/4 Cup coconut oil

1 pitted medjool date, chopped

Honey to taste

Cinnamon to taste

Method:

Pulse cashews in a food processor until powdery.  Add date and pulse again. Pour coconut oil into food processor in a slow stream while grinding the cashews.  Once desired consistency is reached (this could take up to 10 minutes depending on the power of your blender), pour into bowl.  You may need to add a little water to thin it out.  Stir in honey and cinnamon to taste.  Store in air tight jar in fridge.

Ingredients:

For the smoothie bowl:

Serves 1

1/2 cup frozen berries

1/2 cup hemp milk

1/2 frozen banana

2 tablespoons acai powder

1 tablespoon maca powder

1 teaspoon flax seeds, ground

1 small pinch of culinary lavender

Topping:

1 chopped medjool date

Hemp seeds

Coconut shreds 

Goji berries 

Pinch of lavender 

Method:

Blend all ingredients together on high speed.  Garnish with toppings and enjoy! 

Serves 1

ingredients

2 tbsp chia seeds

3/4 cup almond milk

1 very ripe banana 

Dash of cinnamon (I usually put up to 1 tsp)

Honey to taste

Pinch of salt 

Cacao nibs

Cocounut shreds

method:

Smash the banana with a fork Into a bowl.  Add chia, almond milk, cinnamon, honey, and a tiny pinch of salt.  Mix together well. Cover and leave in fridge overnight.  When ready to eat add cacao nibs and coconut shreds.

Serves 2-4

Ingredients:
¾ lb sushi grade sea bass , sliced thin
1 lemon, juiced and zested
1 orange, juiced and zested
1 lime, juiced and zested
Pinch of hot pepper flakes
Olive oil
Maldon Sea salt
Scallions, Thinly sliced

Recipe Coming Soon

Serves 4-6

Ingredients:

1 lb dried chickpeas- high quality from Umbria is best

1 tsp baking soda 

3 Rosemary sprigs plus 1 tbsp finely chopped 

3 garlic cloves 

Large onion, diced 

1 Lemon, juiced and zested

1 quart homemade vegetable stock 

Parm rind (omit for vegan) 

Method:

Rinse chickpeas.  Cover with cold water and baking soda and let sit over night in a pot.  

When ready to cook transfer the chickpeas and their soaking liquid to stove top and add rosemary sprig, parm rind if using, and three crushed garlic cloves.  There should be about 2 inches of water covering the chickpeas, if not add water.  Bring to a boil then reduce heat to a gentle simmer until chickpeas are softened but not fully cooked. (30 min to an hour depending how fresh your chickpeas are).  Skim foam off top occasionally.  

In a separate skillet cook onions in two tablespoons olive oil until golden.  Set aside.   

Transfer about 3/4 of the chickpeas with their broth to a blender.  Blend until smooth.  Put back into pot and add the onions, a tablespoon of chopped rosemary and lemon zest.  Season with salt and pepper.  Add some of the vegetable stock until desired consistency is reached and then bring back to a simmer.  I add anywhere from half to 1 quart of stock.

Simmer for 30 min or until chickpeas are super tender and flavors are melded.  Add fresh lemon juice, black pepper and a drizzle of good quality olive oil to serve.  

Recipe Coming Soon

Recipe Coming Soon 

Serves 4

Ingredients:

4 wild salmon filets, skin on

Vegetable oil for frying

2 tbsp olive oil

1 large shallot, diced

1 small garlic clove, minced

2 cups vegetable stock

1 cup couscous

4 cups water

2 cups green lentils

1 tbsp preserved lemon, finely chopped

2 tbsp parsley, chopped

1 cup pomegranate seeds

salt

pepper

Method:

For the cous cous:

Heat olive oil in small saucepan.  Add shallot and cook until translucent but not browned, about 3 minutes.  Add garlic and cook for one more minute or until fragrant. Add couscous and vegetable stock, bring to a boil then remove off heat and cover.  Let stand for about 5 minutes.  Season with salt and pepper and fluff with a fork.  Set aside.   

For the lentils:

Rinse and sort lentils.  Place lentils and water in a saucepan and bring to boil.  Reduce heat and simmer for about 30-45 min, or until tender.    Set aside.

Toss cooked lentils, couscous, preserved lemon, parsley, salt and pepper.  Set aside.  

For the salmon:

Dry salmon thoroughly with paper towels.  Season well with salt and pepper.

Heat a cast iron or stainless steel skillet on high heat.  Add enough vegetable oil to coat the entire surface. When oil is hot lower the heat to medium low and carefully add the salmon fillets skin side down with a fish spatula .  Cook undisturbed for about 6 minutes, or until the filet is a little more than 3/4 of the way cooked through.  Gently lift the fish up and flip and cook for another 30 seconds-1 minutes.  If it doesn't lift easily let cook another minute.  Remove salmon filets from skillet and place on a paper towel lined plate.  Serve over the couscous salad.  

for the salmon-

Pat Salmon dry.  Season with salt and pepper.  heat cast iron skillet on high heat.  Once hot add two tbsp vegetable oil and lower heat to medium.  Once oil is hot add salmon  skin side down to pan.  Cook for 6 min undisturbed, pressing gently to make sure all of the skin is crisping.  Flip and cook for another 30 seconds then remove and place on a paper towel lined plate.  

1 Head escarole
¼ cup olive oil
2 garlic cloves thinly sliced
2 Quarts homemade chicken broth
4 eggs

½ cup Parm
¼ cup parsley
2 tablespoons basil


Method:
Heat a large pot over medium heat and pour in olive oil.  Once heated add the garlic and cook until golden and fragrant, about one minute.  Add the escarole, and cook, turning frequently until the leaves have wilted.  Season with salt and pepper and remove escarole and set aside .  Discard garlic and any extra olive oil.  Add broth to pan and bring to boil.  Whisk in egg until the whites have solidified.  Return escarole to pot and stir in cheese and herbs.  Serve.

This is my grandmas recipe and also a classic Sicilian pasta dish.  

Serves 4-6

Ingredients
1 lb fresh fettuccini – cooked at least 8 min after fully dried
8 garlic cloves, thinly sliced
6 anchovies filets packed in oil
1/3 cup Sicilian olive oil
½ cup roughly chopped parsley
¼ cup pecorino plus more for finishing
¼ teaspoon red pepper flakes
1 cup toasted bread crumb

Method:
Bring a large pot of generously salted water to a boil and cook pasta until al dente.  

In a small heated saute pan toast breadcrumbs over low heat until golden, stirring occasionally.  Remove from heat and set aside.

In the meantime in a large sauce pan heat 1/3 cup olive oil over medium flame.  Add anchovies, garlic, and red pepper.  Break up anchovies with wooden spoon until they are dissolved and sauté garlic until pale gold color.

Ladle about 1 cup of pasta water into sauce.  Let it come to a simmer and reduce slightly.   Using tongs, add pasta directly from boiling water to sauce.  Toss pasta with sauce and turn off heat.  Add parsley and cheese and stir.  Serve pasta in warm bowls garnished with more parsley, cheese, and a drizzle of oil and black pepper.  Pass toasted breadcrumbs around table and sprinkle on top.

 Ingredients:

3 tablespoons hemp milk

1/2 cup greek yogurt

1/4 cup melted coconut oil

1 organic egg

1 teaspoon pure vanilla extract

1/2 cup sugar

1 cup AP flour; sifted

1-2 tablespoons cacao powder (add more depending on how dark you’d like it)

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

non stick oil (I use olive oil)

For the glaze:

1 blood orange; juiced

Zest of blood orange

1 cup powdered sugar

1/4 teaspoon cacao powder

1 tablespoon or more of hemp milk

Cacao nibs for garnish

Method:

Place oven rack in center.   Preheat oven to 350 degrees.

In a mixing bowl, beat together the Greek yogurt, sugar, coconut oil, egg, 3 tablespoons of hemp milk, and vanilla extract.  Use whisk and beat until well combined and smooth.

In a separate bowl whisk together all of the dry ingredients until well incorporated.  Once this is done, fold the dry ingredients into the wet. DO NOT OVER MIX! Your goal is to create an airy, cake batter like texture.

Grease a mini doughnut pan with whatever non stick oil you desire.  Spoon in the batter, only filling half way to the top.  Place on middle rack in oven and bake 10 minutes.  When finished, test with a tooth pick to see if the doughnut is done.  If toothpick is clean when removed, it’s finished.  Let doughnuts cool in pan completely.

In the meantime, mix the powdered sugar with the remaining hemp milk, 1/2 tablespoon blood orange juice, and cacao powder.  If glaze is too thick, add more hemp milk or blood orange juice to thin it out.  Dip cooled doughnuts in glaze and top with blood orange zest and cacao nibs.  Let icing set and enjoy!

These are best eaten within the day they are made.

Serves 2

Ingredients:

2 6-8 ounce skinless sea bass fillets

1 lemon, thinly sliced

2 scallions, thinly sliced

4 basil leaves

2 tbsp ghee, melted

olive oil

kosher salt and pepper

tinfoil

Method:

Preheat oven to 400 degrees.  

Pat the fish dry with paper towels.  Season with salt and pepper on all sides.  

Lay out 2 squares of tinfoil large enough to fit the fish.  Drizzle a little olive oil in the center and lay three lemon slices, then top with 2 basil leaves, and then some scallions.  Lay fish on top.  Brush with melted ghee.  Fold tinfoil over fish and fold all edges tightly making sure that it is completely sealed.  Repeat with next filet.  Place on a baking sheet.  Bake until fish is flakey in center ( about 20 min depending on thickness).  Carefully unwrap foil and using a fish spatula remove fish from tinfoil and place on plate.  Drizzle all the juices from the tinfoil packet over the fish.  Serve.      

Recipe coming soon

To save time ask your fish monger to clean the shrimp for you.  This is best served with fresh bread to soak up the sauce.  

Serves 2

Ingredients:

1 lb large wild shrimp, peeled and veined 

2 tbsp olive oil

4 tbsp unsalted butter

4 large garlic cloves, minced 

1/4 tsp red pepper flakes

1/4 cup dry vermouth

1 lemon, juiced (about 1 tbsp) and zested

1/4 cup freshly chopped parsley 

Kosher salt

Black pepper

Method:

Prep the shrimp.  In a large bowl toss shrimp with 3/4 tsp kosher salt.  

Heat olive oil in a cast iron skillet over medium-high heat.  In batches cook the shrimp until they are golden in spots but just barely cooked through, 2 min.  Transfer cooked shrimp to a plate and set aside.  Repeat with remaining shrimp.  

Using the same skillet turn heat to medium-low.  Add butter, garlic, and red pepper flakes.  Cook until butter has turned golden and nutty, keeping a close eye that it doesn't burn.  Add vermouth and bring to a boil.  Stir and let reduce by half.  It should be a syrupy texture.  

Add the cooked shrimp and lemon juice.   Season with salt and pepper.  Toss the shrimp until it is well coated with the butter-garlic sauce and heated through.  

Using a spatula remove shrimp from skillet and onto a serving platter.  Pour sauce over the shrimp and top with chopped parsley and zest.  Serve asap.  

Recipe Coming Soon

Recipe coming soon 

Cuccia is a typical Sicilian dessert made with wheat berries and ricotta. This is my lightnened up breakfast version replacing the ricotta with coconut cream and coconut milk.

Serves 2-4

Ingredients:

1 cup dried white wheatberries

small pinch of kosher salt

1 5.4 oz organic coconut cream

3/4 cup coconut milk

1 tbsp pure maple syrup

Bring wheatberries and enough water to cover by 3 inches to a boil then lower to a simmer for 1 hour partially covered. In the meantime whisk coconut cream, coconut milk, maple syrup until well combined. When wheatberries are tender, drain any excess water through a colander. Pour wheatberries into a bowl and fold in coconut mixture little by little until it is absorbed. You may not need all of the cream mixture. Serve with currants, freshly grated cinnamon, and pure dark chocolate.

Serves 3-4

Ingredients:

1 head escarole, any brown leaves discarded or trimmed

1/4 cup olive oil

4 garlic cloves, thinly sliced

1 15 oz can cannellini beans or 2 cups cooked fresh 

pinch red pepper flakes

kosher salt

pepper

1 Lemon, quartered 

Method:

Wash the escarole very well in water and shake to dry.  It’s ok if the leaves still have water on them this will create a braising liquid.  

Heat olive oil over medium heat in a braising pan or a sauté pan with sides.  Add garlic and cook until pale gold, about 1 min.  Add a pinch of red pepper flakes and toast for another 30 seconds.  add escarole (in batches if necessary) and cook until wilted.  Add a little bit of water or bean broth (if made from scratch) if pan is too dry. Season with salt and pepper.  Add beans and season with salt and pepper.  Cook over low heat, stirring occasionaly until flavors are melded, about 3-5 minutes.  Serve with quartered lemons.   

Recipe Coming Soon

Quick, nutritious, and delicious.  This will literally take you 5 minutes to make and it's fantastic.  I make this for a snack or a light lunch. 

Half an avocado, sliced thin

enough smoked salmon to fit on 1 sheet of dried nori

Drizzle of good olive oil

squeeze lemon juice 

add herbs- I like dill 

4 tbsp chia 

1 cup almond milk

1 cup coconut milk

half mango mashed 

1 tsp vanilla

1 tbsp maple syrup or honey 

pinch kosher salt 

cinnamon