Tzatziki Sauce

  • 16oz Plain yogurt
  • 2 Cucumbers (peeled, seeded and diced)
  • 1 bunch Dill (chopped)
  • 3 clove Garlic (minced)
  • 1tbsp Lemon juice
  • Salt & pepper to taste


In a large bowl, stir together cucumbers and a 1/4 tsp salt. Let stand 15 minutes. Strain and stir in remaining ingredients. Cover and chill one hour before serving.

Use as a dressing for fresh veggies or falafel.


Simple Veggie Pizza

  • 2 cups Flour of choice
  • 1 tbsp Bread yeast
  • 1/4 tsp Salt
  • 1 tbsp Sugar
  • 2/3 cup Warm water
  • 8oz Tomato sauce (fresh or canned)
  • 8oz Shredded cheese of choice (mozzarella recommended)
  • 2 cups Vegetable toppings of choice (arugula or mizzuna,  broccoli rabe,  fresh peppers, mushrooms)


Preheat oven to 375

In large bowl, mix the yeast, sugar and warm water. Let stand ten minutes. Mix in the flour until the dough forms a ball. Knead until well combined. Set on the back of the oven and let dough rest 15 minutes in a covered bowl.

Spread onto a greased pizza pan and bake for 5 minutes. Remove from oven and add toppings. Bake 15-20 minutes or until crust is golden brown.

Serve hot

Spanish Rice

  • 1 Onion (diced)
  • 3 cloves Garlic (minced)
  • 1 bunch Cilantro (chopped)
  • 2 Peppers (chopped)
  • 1 6oz can Tomato paste
  • 2 tsp Cumin
  • 1tsp Coriander
  • 1/2 tsp Chilli powder
  • 2 cups Rice
  • 4 cups Water
  • Salt & pepper to taste

In a large pot, saute onion, garlic and peppers until tender. Reduce heat, toss in cilantro and rice. Stir frequently until rice begins to brown. Mix in water, spices and tomato paste. Cover and simmer 20 minutes or until  the liquid has been absorbed.

Serve hot


Fish Tacos with Cabbage Slaw

  • 1/2 head Cabbage (sliced into ribbons)
  • 1 bunch Radishes (chopped into matchsticks)
  • 1 tbsp Lime juice
  • 2 cloves Galic (minced)
  • 1 tbsp Mayonnaise
  • 1/2 bunch Cilantro (chopped)
  • 1/3 cup Flour
  • 1 1/2 pounds Fish of choice (tilapia, rockfish or cod recommended)
  • 2 tbsp High heat cooking oil (grapeseed or avocado recommended)
  • Corn tortillas

In a large bowl, mix together cabbage, radishes, lime juice, garlic, cilantro and mayonnaise. Set aside.

Pat fish fillets dry and coat them with flour. Fry in hot oil until golden brown on both sides.

Serve in warmed tortillas and top with cabbage slaw.

Potatoes O’Brien

  • 2 pounds potatoes (cubed)
  • 1-2 Pepper (diced)
  • 1 Onion (diced)
  • 2 cloves Garlic
  • 1 tbsp Oil of choice
  • Salt & pepper to taste

Heat half the oil in a large skillet. Once hot, saute the onion, pepper and garlic until softened. Transfer vegetables into a bowl and set aside.

Pour the remainder of the oil into the skillet and toss in potatoes. Cook the potatoes for 15-20 minutes or until tender and crisp. Stir in vegetables and season with salt and pepper to taste.

Serve hot

Beet Cabbage Salad

  • 1 Cabbage (shredded)
  • 1 bunch Beets (shredded)
  • 1 bunch Parsley (chopped)
  • 2 cloves Garlic (minced)
  • 4 tbsp Oil of choice (olive recommended)
  • 2tbsp Apple cider vinegar
  • 1tsp Honey
  • Salt & pepper to taste

In a large bowl, toss together cabbage, beets and parsley.  Set aside.

Whisk together oil, vinegar, honey and garlic. Pour over cabbage mix and toss until well combined.

Serve chilled

Apple Fennel Roast


  • 3 tbsp Oil of choice (olive recommended)
  • 1 Pork shoulder roast
  • 4 cups Apple juice
  • 1 cup stock of choice (beef recommended)
  • 4 Apples (cored and sliced into wedges)
  • 3-4 Onions (sliced)
  • 1 Fennel head (sliced thin)
  • 1 pound Potatoes (cut into large chunks)
  • 1 Bay leaf
  • Salt & pepper to taste

Heat the oil in a large pot over high heat. Rub salt and pepper on all sides of the roast. Place roast in pan and sear all sides. Reduce heat to low. Add apple juice, apple wedges, fennel, bay and potatoes. Cover and simmer for 3 hours.

When roast is finished, spoon out everything, but the liquid. Raise heat to medium-high and boil for 15-20 minutes or until sauce has thickened.

Spoon sauce over each serving of sliced roast and potatoes.


Massaged Kale Salad with Lemon-Mint Vinaigrette


  • 1 bunch Kale (stems removed)
  • 3-4 Radishes (shredded)
  • 1/3 cup Lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp Sugar
  • 2 clove Garlic (minced)
  • 1/3 cup Oil of choice (olive recommended)
  • 1 bunch mint (chopped)
  • Salt & pepper to taste

Wisk together lemon juice, mustard, sugar and garlic until well combined. Drizzle in oil and stir in the mint. Let stand 1 hour.

In a large bowl, combine the kale with a teaspoon oil. Using a massaging motion (similar to kneading bread dough), work the oil into kale for 2-5 minutes or until leaves are softened and bright green.

Toss in radishes and dress as desired

Steamed Artichokes with Garlic Butter


  • 3 Artichokes (trimmed and tough outer leaves discarded)
  • 1 stick Butter (softened)
  • 5 cloves Garlic (minced)
  • 2 tbsp Lemon juice
  • 1 tbsp Onion (minced)
  • 2 tbsp Herb of choice (basil, parsley or dill recommended)
  • Salt & pepper to taste


In a pot, with a vegetable steamer, bring a few inches of water to a boil. Steam artichokes stem side down for 20 minutes, or until tender.

While artichokes steam, combine all other ingredients in a food processor until smooth. Melt and use as a dipping sauce for the artichokes.

Serve hot


Apple Strawberry Crisp


  • 4 cups Apple (cubed)
  • 1 cup Strawberries (sliced)
  • 1 tsp Vanilla
  • 2 tbsp Sugar
  • 1/2 tsp Cinnamon
  • 1 cup Oats
  • 1 cup Flour
  • 1 cup Brown Sugar
  • 1/2 cup Butter (softened)


Preheat oven to 350

In a large bowl, combine apples, strawberries, sugar, cinnamon and vanilla. Pour into a greased baking pan.

Mix together oats, flour and brown sugar. Using a fork, cream mixture together with the butter until crumbly. Sprinkle over fruit.

Bake for 25 minutes. Cover with foil and bake an additional 10 minutes.

Serves 6-8

Pear Fennel Slaw

  • 3 Apples (cut into matchsticks)
  • 3 Pears (cut into matchsticks)
  • 1 Fennel head (cut into matchsticks)
  • 1 Onion (cut into matchsticks)
  • 2 tbsp Lemon juice
  • 2 tsp Dill (chopped fine)
  • 1/4 cup Oil of choice (olive recommended)
  • Salt & pepper to taste

In a large bowl, toss apples in lemon juice until well coated. Add all remaining ingredients and stir until well combined. Let rest for 20 minutes before serving.


Steamed Mustard Greens with Balinese Sambal


  • 1 bunch Mustard greens (lightly chopped)
  • 2 tbsp Shallots (minced)
  • 1 stalk Lemon grass (inner white part minced)
  • 1/4 tsp Lime zest
  • 1 tbsp Lime juice
  • 1 tbsp Coconut oil
  • 1 tsp soy sauce
  • Salt & pepper to taste

In a large bowl, combine shallots, lemon grass, lime zest, lime juice, coconut oil and soy sauce.

In a pot with a vegetable steamer, bring 1 inch of water to a boil. Steam mustard greens for 3 minutes or until wilted and tender. Transfer greens to a large bowl and toss in dressing. Season with salt as desired.

Swiss Chard Frittata

  • 1 bunch Swiss chard (chopped into quarter inch pieces)
  • 4 tbsp Oil of choice (olive recommended)
  • 2 Spring onions (thinly sliced)
  • 6 Eggs (beaten)
  • 3 cloves of garlic
  • 1/4 cup grated hard cheese (parmesan recommended)
  • Salt & pepper to taste

Preheat oven to 350

In a large frying pan, saute onion and garlic in 2 tbsp oil for about 5 minutes, or until tender. Add  chard and cook for another 4 minutes. Strain liquid from the chard before pouring in eggs and cook until the edges are set.

Transfer pan to the oven and cook 7-10 minutes longer, or until set.

Top with cheese and let cool briefly before serving.



Roasted Beet Salad

  • 1 bunch Beets (chopped into 1/2 inch pieces)
  • 1 bunch Cilantro (chopped)
  • 1tbsp Lemon juice
  • 1 1/2 tbsp Oil of choice (olive recommended)
  • 1 tsp Honey
  • 1/4 cup Soft cheese of choice (goat chevre recommended)
  • Salt & pepper to taste

Preheat oven to 375

In a baking pan toss together 1tbsp oil and beets. Roast for 20-30 minutes or until tender. Let cool completely.

While beets are cooking, whisk together lemon juice, remaining oil, honey, cilantro, salt and pepper. Set aside.

In a large bowl, combine dressing and beets. Top with cheese and serve.

Zucchini Lasagna

  • 1 pound Ground beef
  • 3 cloves Garlic (minced)
  • 3 Spring onions (chopped
  • 1 large can Tomato sauce of choice
  • 1 bunch Basil (chopped)
  • 3 Zucchini (sliced lengthwise to be about 1/8 inch thick)
  • 15 ounces Ricotta
  • 16 ounces Mozzarella (shredded)
  • 1/4 cup Parmesan
  • 1 large egg

Preheat oven to 350 degrees.

Over medium heat, saute onion and garlic for about 3 minutes. Add the meat and cook until brown. Pour in tomato sauce and basil. Simmer for about 10-15 minutes.

In a bowl, combine ricotta, Parmesan, 12 ounces mozzarella and egg.

Arrange zucchini slices into the base of a 9×13 baking dish. Layer with half of meat sauce and cheese mixture. Repeat layering and top with final layer of zucchini slices.

Sprinkle with remaining mozzarella. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes.

Serve hot


Potato Turnip Fritters


  • 1/2 pound Potatoes (cut into 1/2 inch cubes)
  • 1 bunch Turnips (cut into 1/4 inch cubes)
  • 1/2 bunch Green onions (chopped)
  • 1 Egg (beaten)
  • 1/4 cup Flour of choice
  • Salt & pepper to taste
  • High heat cooking oil (grapeseed or avocado recommended)

Boil turnips and potatoes for 15-20 minutes or until tender. Drain and pour into a large bowl. Mash together potatoes, turnips, onions, flour, egg and desired spices.

Coat the bottom of a skillet with about a 1/4 inch of oil and heat until oil pops when a droplet of water is flicked into it. Form batter into patties and fry about 4 minutes or until golden. Flip and fry the other side. Remove from skillet and cool on paper towels.

Serve hot

Roasted Radish & Spring Onions

  • 1 bunch Radishes (tops removed)
  • 1 bunch Spring onions (sliced)
  • 1 tbsp Soy sauce
  • 1/2 tsp Sesame oil
  • Oil of choice (olive recommended)
  • Sesame seeds (optional)

Drizzle radishes with oil and stir until they are well coated. Roast at 350 for 20 minutes, or until golden brown.
Over high heat, saute spring onions in the soy sauce for about a minute. Transfer to a dish and stir in roasted radishes. Sprinkle with sesame oil and seeds as desired.

Serve immediately


Creamy Cilantro Lime Salad Dressing


  • 1 Avocado
  • 2 cloves Garlic
  • 1 bunch Cilantro (roughly chopped)
  • 1/4 cup yogurt
  • 1 tbsp Lime juice
  • 3 tbsp Oil of choice (olive recommended)
  • Salt & pepper to taste
  • Water as desired

Blend together all ingredients in a food processor or blender until smooth. Thin dressing as desired with water.

Serve chilled

Basil Bean Salad


  • 1 pound Bean of choice (ends trimmed)
  • 1 Shallot (minced)
  • 1 bunch Basil (chopped)
  • 2 tbsp Vinegar of choice (red wine recommended)
  • 3 tbsp Oil of choice (olive recommended)
  • Grated romano cheese to taste
  • 1 tsp Salt

Stir salt into a large pot of water. Bring to a boil and throw in beans. Cook for 3-4 minutes or until beans are tender. Drain into a colander and rinse with cool water.

In a bowl combine shallots and vinegar. Gradually, mix in oil and add the basil. Toss in beans and stir until they are well coated. Mix in cheese. Add salt and pepper to taste.

Serve chilled


Grilled Potatoes and Spring Onions

  • 2 pounds Potatoes (quartered)
  • 2-3 Spring onions (sliced)
  • 2 cloves Garlic (minced)
  • 2 tbsp Butter
  • Salt & pepper to taste

Preheat grill to medium heat.

Pull out 2 or three squares of aluminum foil that are large enough to easily wrap the potatoes. Place some potatoes, garlic and onions in the center of each. Cut small dots of butter across potatoes and sprinkle with salt and pepper. Fold foil over the potatoes and seal the edges.

Place foil packets on grill over indirect heat and cover. Cook about 15 minutes before flipping and cooking another 15.

Serve hot off the grill.