Recipes

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Bell Pepper Salad

Bell Pepper Salad

Ingredients

  • 1 red bell pepper, thinly sliced

  • 1 yellow bell pepper, thinly sliced

  • 1 orange bell pepper, thinly sliced

  • 1/4 red onion, thinly sliced

  • 1 tablespoon thinly sliced chives

  • 2 tablespoons finely chopped parsley (or other fresh herbs*)

  • 1 1/2 tablespoons white wine vinegar

  • 1 tablespoon Dijon mustard

  • 2 teaspoons sugar or maple syrup

  • 1/2 teaspoon garlic powder

  • 3 tablespoons olive oil

  • 3/4 teaspoon kosher salt

  • Fresh ground black pepper

Directions

  • Slice the peppers, sliced the onion, and chop the herbs. Place them in a medium bowl.
  • In a small bowl, whisk together the white wine vinegar, Dijon mustard, sugar, garlic powder, olive oil, kosher salt, and a few grinds of black pepper. Taste and adjust seasonings as desired. Store up to 3 days refrigerated. The peppers become softer and their color fades slightly over time, but it’s just as tasty (bring to room temperature; you may need to add a few pinches salt to revive the flavors).

Notes

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Spanish Cod

Spanish Cod

Ingredients

  • ¼ cup chicken broth, fish broth, or water, hot

  • ½ teaspoon saffron threads

  • 3 tablespoon olive oil

  • 4 cloves garlic, chopped fine

  • 2 shallots, finely diced or ¼ cup white or sweet onion

  • 2 cups grape tomatoes, cut in half

  • 1 cup canned white beans, drained and rinsed

  • Salt and pepper

  • 1 handful baby spinach leaves

  • 4 cod filets patted dry (1lb/454g)

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ½ teaspoon Smoked paprika

  • ¼ cup chopped fresh parsley

Directions

  • Preheat oven to 400°F. Heat broth or water and add saffron strands. Let steep while preparing the other ingredients.
  • Pour 2 tbsp. olive oil into a 9×13-inch baking dish. Add garlic, shallots, grape tomatoes, spinach, and beans. Sprinkle with salt and pepper and stir well to combine. Add saffron broth and bake in a preheated oven for 20 minutes.
  • Meanwhile, mix together ½ tsp. Smoked paprika, ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Pat cod filets dry with paper towel. Drizzle with 1 tbsp. olive oil and sprinkle with smoked paprika mixture.
  • Remove tomatoes from oven. Stir and nestle the cod filets into the vegetable mixture. Return to the oven and bake for another 12 to 15 minutes or until the fish flakes easily with a fork.
  • Sprinkle with fresh parsley and serve.

Notes

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Mango Salsa

Mango Salsa

Ingredients

  • 2 mangoes – peeled and diced large, ripe

  • 1 Red bell pepper – medium, diced

  • 1 Red onion – small, diced

  • 1 Jalapeno – finely diced, seeds removed

  • 1 Avocado – diced

  • 1/2 cup Radishes – diced

  • 1 clove Garlic – finely minced

  • 1 Lime – juiced

  • Salt and Pepper to taste

  • 1/4 cup Fresh Cilantro – chopped

Directions

  • Add all ingredients except the cilantro to a medium size mixing bowl and lightly toss to combine.
  • Fold in the cilantro.
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Mahi Mahi Tacos

Mahi Mahi Tacos

Ingredients

  • For the blackened mahi mahi

  • 4 mahi mahi filets – about 6 ounces each

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • 1 teaspoon oregano

  • 1 teaspoon chili powder

  • 1 teaspoon kosher salt

  • ½ teaspoon ground black pepper

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • The juice of 1 lemon

  • For the tacos

  • 6-8 corn tortillas

  • Shredded cabbage slaw

  • Sliced red onion

  • Cilantro

  • For the sauce

  • 1/2 cup Mayo

  • 2 Tablespoons Hot sauce

  • 1 Tablespoon Honey

  • Salt and pepper

  • mango salsa (completely optional, but SO good!)

Directions

  • Place the fish onto a clean plate and lightly pat it with a clean paper towel.
  • Make the spice blend. Combine the garlic powder, onion powder, paprika, oregano, chili powder, salt and pepper in a small bowl and mix to combine.
  • Liberally season both sides of each filet with the spice blend.
  • Place a cast iron pan over medium-high heat and add butter and oil. Once the butter and oil is nice and hot, add the seasoned fish in a single layer into the bottom of the pan. If your pan is too small to fit all four filets, then do this in batches. Cook, for several minutes, until golden brown on one side. Try not to touch them as they cook. Use a fish spatula or metal spatula to carefully flip the fish over and continue to cook until opaque and completely cooked through, about 3-4 minutes. Squeeze lemon on top.
  • Make the creamy spicy sauce: In a small bowl combine the mayo, hot sauce, honey, salt and pepper and mix well. Add in a squeeze of lime.
  • Assemble tacos
  • Char the tortillas – Use an open gas flame on the stove or grill or you can also do this in a cast iron pan over medium heat. Place the tortillas over the heat for 1 minute per side until lightly charred around the edges. Place the charred tortillas in a clean kitchen towel to stay warm.
  • Slice the fish into strips, place it onto a tortilla and top it with some slaw cabbage,red onion, a drizzle of the sauce, sprinkle of cilantro and a squeeze of lime. You can also top the tacos with some spicy mango salsa.

Notes

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Strawberry Kale Salad with Granola Croutons

Strawberry Kale Salad with Granola Croutons

Ingredients

  • Kale salad

  • 8 ounces Tuscan kale or regular curly kale (one medium bunch)

  • 1/2 pound strawberries, hulled and sliced

  • 4 to 5 medium radishes, sliced thin and roughly chopped

  • 2 ounces chilled goat cheese (or about 1/3 cup cup goat cheese crumbles)

  • Lemon honey mustard dressing

  • 3 tablespoons olive oil

  • 2 tablespoons lemon juice (about 1 small lemon)

  • 1 tablespoon smooth Dijon mustard

  • 1 1/2 teaspoons honey

  • Sea salt and freshly ground pepper, to taste

  • Nutty granola “croutons”

  • 1 cup old-fashioned oats

  • 1/2 cup raw shelled pistachios (or walnuts or pecans)

  • 1/2 cup whole almonds

  • 1/2 cup raw sunflower seeds

  • 1/4 cup raw sesame seeds

  • 1 tablespoon fennel seeds

  • 1/2 teaspoon fine-grain sea salt

  • 1/4 teaspoon cayenne pepper

  • 1 large egg white, beaten (optional, see note for vegans)

  • 1/4 cup olive oil

  • 1 tablespoon honey or agave nectar

Directions

  • To make the granola: Preheat oven to 350 degrees Fahrenheit. In a medium bowl, toss the oats, pistachios, almonds, sunflower seeds, sesame seeds, fennel seeds, salt, and cayenne pepper. Stir in the beaten egg white, oil, and honey or agave nectar until well blended. Transfer mixture to a rimmed baking sheet and bake, stirring halfway, until golden, about 16-19 minutes. Let the granola cool on the baking sheet.
  • To make the dressing: In a small bowl, whisk together the olive oil, lemon juice, mustard and honey until emulsified. Season with a dash of sea salt and a generous amount of freshly ground black pepper.
  • To prepare the kale: Use a chef’s knife to remove the tough ribs from the kale, then discard the ribs (or feed them to your dog!). Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
  • To assemble the salad: Drizzle in the salad dressing (you might not need all of it) and toss well, until all of the kale is lightly coated in dressing. Add the sliced strawberries and chopped radishes, then use a fork to crumble the goat cheese over the salad. Toss again, then sprinkle with a couple handfuls of granola. For best flavor, let the salad rest for 15 minutes before serving (this gives the dressing time to soak into the kale).

Notes

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Raisin Bran Muffins

Raisin Bran Muffins

Ingredients

  • 1 tablespoon sugar

  • 1⁄2 teaspoon cinnamon

  • 1 1⁄4 cups all-purpose flour

  • 1⁄2 cup sugar

  • 1⁄2 teaspoon salt

  • 1 tablespoon baking powder

  • 3 cups kellogg’s Raisin Bran cereal

  • 1 1⁄4 cups milk

  • 1 egg

  • 1⁄4 cup vegetable oil

Directions

  • Preheat oven to 350°F.
  • In a small bowl, combine 1 tbsp sugar and cinnamon. Set aside.
  • In a medium bowl, stir together flour, 1/2 cup sugar, salt and baking powder. Set aside.
  • In a large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal is softened. Add egg and oil. Beat well.
  • Add flour mixture to cereal mixture and stir just until combined. Scoop into lined muffin cups. Sprinkle evenly with topping.
  • Bake approximately 25 minutes, or until tester comes out clean.

Notes

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Olive Oil Chocolate Chip Cookies

Olive Oil Chocolate Chip Cookies

Ingredients

  • 1 c. (215 g.) packed dark brown sugar

  • 1/3 c. (67 g.) granulated sugar

  • 3/4 c. extra-virgin olive oil

  • 2 large eggs

  • 1 large egg yolk

  • 2 Tbsp. finely grated orange zest (optional)

  • 1 tsp. pure vanilla extract

  • 1 1/3 c. (160 g.) all-purpose flour

  • 1 1/3 c. (160 g.) whole wheat flour

  • 1 tsp. baking soda

  • 3/4 tsp. kosher salt

  • 1 1/2 c. dark chocolate chips

  • Flaky sea salt

Directions

  • Place racks in center of upper third of oven; preheat to 350º. In a large bowl, using a handheld mixer on medium-high speed, cream brown sugar, granulated sugar, and oil until incorporated, about 2 minutes. Beat in eggs and egg yolk, one at a time, beating to blend after each addition. Add orange zest (if using) and vanilla and beat just to combine.
  • Add all-purpose flour, whole wheat flour, baking soda, and kosher salt and beat on low speed until dry ingredients are halfway combined, about 30 seconds. Fold in chips and chopped chocolate with a rubber spatula and stir until combined and no dry streaks remain.
  • Scoop out 1 1/2″ balls (about 2 tablespoons each) and arrange on 2 parchment-lined baking sheets (6 balls per sheet), spacing about 2″ apart.
  • Bake cookies, rotating sheets halfway through, until puffed up and golden around the edges, 10 to 12 minutes. Sprinkle hot cookies with sea salt.

Notes

  • recipe lightly adapted from Delish
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Tacos Al Pastor

Tacos Al Pastor

Ingredients

  • 3 lbs pork shoulder thinly sliced

  • 1 pineapple

  • 3/4 onion

  • Marinade

  • 1 tbsp neutral oil

  • 4 garlic cloves smashed

  • 1/4 onion

  • 5 chile guajillo deseeded

  • 2 bay leaves

  • 1/4 cup water

  • 1/4 cup apple cider vinegar

  • 2 chile chipotle in adobo (2 peppers, not 2 cans)

  • 1 tbsp achiote paste or powder

  • 1 tbsp kosher salt

  • 1 tsp cumin

  • 1 tsp Mexican oregano

  • 1/2 tsp black pepper

  • 1/2 tsp all spice

  • 1/4 cup juice from canned pineapple

  • 1 cup chicken stock (or 1 tsp bouillon + 1 cup water)

  • To Serve

  • corn tortillas

  • cilantro

  • raw onions

  • salsa verde

Directions

  • Partially freeze your pork shoulder for a couple of hours to make it easier to slice, then pound it out thinly. You can also ask your butcher to slice it for you (this is what I did).
  • On medium heat, lightly brown the garlic and 1/4 onion in oil. Then add the guajillo chiles and bay leaves. Saute for 1-2 minutes.
  • Add 1/4 cup each of water and apple cider vinegar. Cover on low heat for 10 minutes, then turn off heat and let it cool.
  • Pour everything into a blender with the spices, chipotle chiles, chicken stock, and canned pineapple juice. Blend until smooth. *Make sure the canned pineapple juice is the kind that comes from canned pineapples, not just pineapple juice. DO NOT use fresh pineapple juice!
  • Pour through a fine mesh strainer and keep pushing it through with a spoon until there are only chunks left. Discard the chunks or repurpose it to make a salsa.
  • Marinate the pork shoulder slices in the fridge for 4-8 hours.
  • You can cook the pork however you want- grill, pan fry, or roasting. My favorite method is to slow roast in the oven on a mini trompo, then finishing on a griddle or pan. To make the trompo, cut a thick slice of pineapple for the base and push a thick wooden skewer through it. Place on a baking sheet or cast iron skillet.
  • Layer the pork slices on top of each other, then place another pineapple on top to secure. If your pork slices are much larger, you may want to make 2 mini trompos side-by-side.
  • Slow roast in the oven for 2 1/2 to 3 hours at 275°F, or until the internal temp reaches 145°F. During the last 30 minutes or so, begin basting the pork with the pan juices. *This is not required but visually looks better- during the last 10 minutes, rotate the trompo on it’s side, baste in juices, and set under the broiler for 2-3 minutes, rotating until all sides have become caramelized and crispy.
  • Let it rest for 10 minutes before cutting into it.
  • Thinly slice the pork. The inside will not be caramelized & crispy like the outside- taqueros usually finish the al pastor on a griddle to achieve that.
  • Using the pan juices, cook some sliced onions, pineapple, and al pastor on a pan for a few minutes.
  • Once the al pastor is nice and caramelized and the onions have softened, its ready to serve! I like them on corn tortillas with the cooked onions, pineapple, raw onions, cilantro, and salsa verde.
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Crumpets

Crumpets

Ingredients

  • 150g (1 cup) white flour , plain / all purpose

  • 200ml (3/4 cup + 1 tbsp) warm water , tap water (200g) (Note 1)

  • 1/2 tsp salt , cooking/kosher salt (1/4 tsp table salt)

  • 1/2 tsp white sugar

  • 1 tsp baking powder

  • 1 tsp yeast , instant/rapid rise OR dry active yeast (Note 2)

  • 1 tbsp warm water (just tap water)

  • 2 tbsp unsalted butter , melted (or vegetable oil)

Directions

  • Batter
  • Place flour, water and salt in a bowl and whisk for 2 minutes (electric beater 1 minute on speed 5).
  • Yeast Mixture – Dissolve Yeast into 1 tbsp warm water in a small bowl.
  • Add Yeast Mixture, sugar and baking powder into bowl, then whisk for 30 seconds (or 15 sec speed 5).
  • Cover with cling wrap or plate, then place in a very warm place for 15 to 30 minutes until the surface gets nice and foamy. It will only increase in volume by ~10 – 15%.
  • Crumpets
  • Grease 2 or 3 rings with butter (approx 9 cm / 3.5″ wide, though any ring or metal shaper will do, Note 3) (TIP: Non stick rings – brush with melted butter. Everything else – smear with butter)
  • Brush non stick skillet lightly with melted butter then place rings in the skillet.
  • Turn stove on medium high (medium for strong stoves) and bring to heat.
  • Pour 1/4 cup batter into the rings (65ml), about 1cm / 2/5″ deep (will rise ~60%).
  • Cook for 1 1/2 minutes – bubbles should start appearing on the surface (but not popping yet).
  • Turn heat down to medium, cook for 1 minute – some bubbles should pop around the edges.
  • Turn heat down to medium low, cook for a further 2 1/2 to 4 minutes, until the surface is “set” and it’s clear there will be no more bubbles popping! (At this stage you can help the final bubbles pop with a skewer!)
  • Remove rings (you might need to run knife around to loosen).
  • Then flip and cook the other side for 20 to 30 seconds for a blush of color.
  • Transfer to wire rack (golden side down) and fully cool.
  • Can be eaten once cool, but it’s even better the next day.

Notes

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Whipped Dairy Free Chocolate Ganache

Whipped Dairy Free Chocolate Ganache

Ingredients

  • 10 ounces good quality dark chocolate, finely chopped

  • 8 ounces (1 cup) coconut cream

Directions

  • Heat your coconut cream in a small saucepan over medium low heat. You don’t want it to come to a boil, but get hot enough that it’s just about to simmer. If it gets too hot, it will burn your chocolate, but if it’s not hot enough it won’t melt it properly. You should be able to put your finger in the coconut cream without it hurting.
  • Pour the heated coconut cream over the finely chopped chocolate and let it sit for two minutes.
  • Stir the chocolate and coconut cream, folding them together. Keep stirring until the chocolate is melted.
  • Use at this temperature for a pourable glaze or to dip fruit. Allow to cool to use as a vegan frosting. Whip with electric beaters to lighten.

Notes