Main Course

Green Chile Bean Burrito

January 6, 2019

There’s nothing like kicking off the new than learning a new recipe that can last you and your family a lifetime! This “Green Chile Bean Burrito” will be a great new addition to the weekly menu. The green sauce can be used as a dipping salsa, the beans make a great leftover bean dip and its all very easy on the wallet. I hope y’all try it out and tell me what you think! HAPPY 2019!!

Slow soak 1 cup of pinto beans in 3 cups of water, for at least 8 hours or overnight. When the beans are done soaking, put a medium pot on high heat, add a drizzle of canola oil and begin lightly charring half a white onion, 1 garlic clove, 1 halved jalapeño, 4 tsp of ground cumin, and 2-3 tsp salt. Continue Reading…

Main Course

Farm Fresh Broccoli and Cheese Soup

December 13, 2018

Today we’re making broccoli cheese soup using fresh ingredients from my garden.  I’ve been working on my green thumb ever since we moved to our last home and now that my outdoor space has grown, I’m continuing to up my game.  One of the first things that were ready to harvest was some long stem broccoli that I knew would be perfect for a soup.  Really love the way this recipe and these flavors came together and I hope you enjoy too! Let’s dive in.

Begin making a roux by melting 3 tbsp of clarified butter in a saucepan over medium heat. Continue Reading…


Coconut Tapioca Pudding

December 13, 2018

I used to make this coconut tapioca pudding when I worked with Gordon Ramsay’s team in Hollywood years ago and it has stuck with me ever since. It’s both rich and refreshing, so the versatility of it is so amazing. It could be the bed of a very elevated dessert or just served straight up. Both are equally satisfying. I hope you guys try it out and let me know how it turns out!!

In a small saucepan on low to medium heat, add 2 cups of coconut milk, 1 cup of small pearl tapioca, and 1/4 cup of sugar. Continue Reading…

Main Course

Butternut Squash Risotto

December 7, 2018

Risotto takes a bit of skill to master, but zero skill to start trying. It’s one of those things that as soon as you do it right the first time, you’ll never remember how to do it wrong. Also, the limitless variations of risotto make it so flexible yet still maintains its traditional feel even with all of the options available. My favorite is truffle risotto since that’s the way I had it the most when I worked in professional kitchens, but let me know how you like your risotto! I’m always on the hunt for new ideas!

Peel and dice 1 whole butternut squash into small cubes. Continue Reading…

Main Course

Vegan Acorn Squash

December 6, 2018

I feel like Lasagna is the perfect example of a dish that can be transformed from season to season, so being able to keep an eye on what ingredients are in season and easily available are always important to me. I hope you enjoy this fresh take on lasagna.

Soak 2 cups of unsalted cashews in 2 cups of water for at least 1 hour. Continue Reading…

Main Course

Coconut Shrimp Po’Boy

October 19, 2018

Here’s another crispy delight! Fried shrimp stuffed inside a warm toasty bun is ALWAYS a good way to kick off a beautiful recipe. There are SO many flavors you can add to this to make your own it’s not even funny… it’s just delicious.

Continue Reading…