Spatchcock Chicken with Wine Braised Asparagus


If you’re squeamish you can purchase your chicken spatchcocked, if you’re a freak like me you'll want to do it yourself!!! First, you’re going to want to make sure you have a good pair of kitchen shears, if you don’t have these then the task at hand isn't going to be very pretty.  Place the chicken breast side down on a clean plastic cutting board, then using the shears you’re going to want to cut out the backbone. Cut from the tail to the neck as close to the backbone as possible on one side, and then repeat on the other side. Once the spine is out, twirl it around like a lasso and then keep it for chicken stock.  There is only one step left and it’s the yucky down on each of the wings at the same time pretty firmly to crack the breastbone, allowing the bird to lie flat. You did it!  Now, onto the recipe...

4-6 depending on your hunger and the size of your bird



  • 1 chicken (spatchcocked by your friendly butcher, or yourself if you’re brave)
  • 2 tablespoons room temperature butter (grass fed please)
  • 1 tablespoon chives (chopped)
  • 1 tablespoon parsley (chopped)
  • 1 clove of garlic (chopped)
  • 1 teaspoon lemon zest (optional)
  • A big pinch salt
  • A few grinds pepper


  • 2 tablespoons safflower oil
  • 1 shallot (chopped)
  • 2 tablespoons white wine (something crisp and not too sweet)
  • 1 lemon
  • 2 bunches of asparagus (with the ends snapped off)
  • 2 tablespoons parmesan cheese (optional)



  1. Preheat your oven to 425 degrees 
  2. In a small dish combine the butter, chives, parsley, garlic, lemon zest and a big pinch of salt and pepper
  3. Place the chicken in a large roasting pan and pat it dry with a few paper towels
  4. Gently slide your hand below the surface of the skin to loosen the area between the skin and the meat, THIS is where you want that delicious butter to live.  
  5. Evenly distribute the butter and then sprinkle the bird with a bit more salt and pepper
  6. Roast for about 40 minutes until your meat thermometer registers 155 degrees in the thickest part of the breast (careful not to cook it any hotter, or you'll have a dryyyy breast)
  7. Rest for 20 minutes before cutting and serving


  1. Heat a large sauté pan with oil over a medium heat
  2. Add shallot, salt and pepper
  3. Sweat shallot until translucent and let wine flow in
  4. Reduce for 5 minutes over a simmer
  5. Add fresh lemon juice, start with ½ the lemon, add more to taste
  6. Remove from pan and put aside Add a touch of olive oil to the pan and add asparagus
  7. Cook for two minutes, add the shallot mixture back in
  8. Let asparagus finish cooking in the sauce until al dente
  9. Add a small pat of butter or a touch of parmesan, if you like

To serve, cut up the chicken and serve hot with the asparagus and perhaps the chopped salad or some roasted carrots.

Saturday Night Turkey Burgers


What words come to mind when I say turkey burger? Bland? Dry? No thank you? Yeah, I figured. Luckily, there are a few tricks to ensure that your turkey burger will be deliciously moist. Even though they won't have that beefy taste that you might crave from a traditional hamburger, I've found ways to dress em' up so they're incredibly satisfying.

The grated onion and eggplant ensure moist burgers and the Worcestershire adds an umami element that makes these turkey burgers craveable!

[SERVES 6-7 ]


For the burgers:

  • 1 pound dark meat ground turkey
  • 1 globe eggplant
  • 1/4 cup grated onion (you can use a cheese grater or a microplane zester)
  • 1 teaspoon Worcestershire sauce
  • a small bowl with salt and pepper
  • oil for the pan

For the All American

  • tomatoes (sliced)
  • pickles (sliced)
  • sliced cheddar
  • butter lettuce
  • red onion (thinly sliced)
  • ketchup
  • mustard

For the Mediterranean

  • tomatoes (sliced)
  • tzatziki
  • arugula (or butter lettuce)

For the BBQ

  • bbq sauce
  • coleslaw (homemade or you know, from the deli counter at your local grocery store)
  • pickles (sliced)


  1. Set your oven to broil
  2. Poke the eggplant a few times with a knife 
  3. Broil the eggplant on a tin foil lined baking sheet for 20 minutes
  4. Flip the eggplant and broil for another 20 minutes
  5. Yes, your eggplant is burnt to a crisp, this is good!
  6. Once the eggplant is cool enough to touch strip off the skin and stem and discard
  7. Place the eggplant flesh in a colander to and press our any excess liquid 
  8. Combine the eggplant, Worcestershire sauce and grated onion in a large mixing bowl and stir
  9. Add the turkey meat and gently fold to combine with the eggplant, try not to overwork your meat or your patty might be too dense
  10. Refrigerate for 1 hour
  11. Heat a large saute pan over a medium-high heat and cover the bottom of the pan with a very thin layer of oil
  12. Divide turkey into 6 or 7 portions and form each into a patty, making sure to push your thumb into the center of the burger on both sides just a little so the patty is thicker on the outside of the burger than it is in the center (this helps it cook more evenly)
  13. Sprinkle each burger generously with salt and pepper on both sides and put them in the hot pan
  14. Cook for about 4 minutes on each side (if you like to flip your burgers often, that's fine) until the internal temp reaches 155 degrees
  15. Rest for 10 minutes and serve with the toppings of your choice and a green salad or sweet potato fries!
  16. If you're feeling fancy while your burgers are resting toast the buns with a little bit of oil or butter in that pan you just cooked the burgers in.

Honey Jalapeño "Refried" Beans

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This is a recipe that I make all the time. My boyfriend and I go through a ridiculous amount of black beans, it's a good alternative protein source. I serve them on brown rice with some roasted vegetables, in a taco, tossed under a salad, or hell, straight out of the pot. The longer you let the beans cook the more they develope  a texture that mimicks refried beans.



  • 3 cans of black beans
  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 jalapeno, minced
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Juice of one lime
  • ¼ cup cilantro, chopped


  1. Heat olive oil in a medium-sized saucepan over medium heat
  2. Once hot add the onion and a touch of salt
  3. Let the onion sweat 
  4. Add the garlic and jalapeno  
  5. Cook until aromatic and everything is soft
  6. Add the honey 
  7. Add black beans 
  8. Add the rest of the salt, pepper and lime juice 
  9. Put lid on pot and simmer for 30 minutes, stirring occasionally
  10. Beans should almost become the texture of refried beans, if this isn’t happening just add a little more olive oil and let them sit a bit longer
  11.  Once soft and a mashed consistency add the cilantro
  12. Add salt, pepper, and lime to taste

Chocolate Chip Sprinkle Party


Originally I made this recipe for Passover since it's sans dairy and made with almond flour, but I've had so many people enjoy making it year round that I've decided to let it break free from the chains of Holiday oppression. From now on, it's just called a Chocolate Chip Sprinkle Party and you can eat it whenever. you. like!

I usually finish the cake with whatever kind of vanilla frosting I have the ingredients for (a.k.a a little powdered sugar, vanilla and water) and toss some additional sprinkles around the edges of the cake.

[SERVES 6-8]


  • 5 eggs (separated)
  • 1 cup cane sugar
  • 1 teaspoon vanilla extract
  • 2 cups almond flour (also called almond meal)
  • 1/8th teaspoon salt
  • 1/4th cup chocolate chips (preferably mini)
  • 1/4th cup rainbow sprinkles (plus extra for the top)
  • frosting ingredients


  1. Preheat oven to 350 degrees.
  2. Separate the eggs
  3. Whisk the egg whites until they form stiff peaks
  4. Set aside the egg whites
  5. Beat together the egg yolks and the sugar until the color of the yolks turn pale yellow, about 2-3 minutes
  6. Add the vanilla
  7. Add in the almond flour and salt
  8. Slowly fold in the egg whites until the batter is uniform (by folding the batter you avoid deflating the cake by un-whipping the egg whites)
  9. Lastly, fold in the chocolate chips and the sprinkles
  10. Bake for 35-40 minutes until fully cooked through (you can poke a toothpick through the cake, and if the stick is covered in any batter you know it isn't finished baking)


Matzo Ballin'



Here is the thing about making chicken soup, it isn’t a fast process. Maybe your mom used to basically add a few bouillon cubes to water, dump in some veggies and noodles and make instant soup, which honestly tastes pretty good- but that isn’t what we are going for here. We’re going for your great-great-grandma's version. You have to be patient and just let this happen slowwwlllyyyyy.  So make it on a cold day, start it early, go about your business. 

I like a stock that is made with roasted bones the best. If you happen to make roast chickens often I highly recommend storing the bones in a zip-lock bag in the freezer and pulling them out when it’s chicken soup time.  If you don’t have bones then you can just request that the butcher cut up a chicken into 8 pieces and maybe toss in an extra back bone and neck.

What’s a matzo ball you might ask?  In a word, a dumpling.  A dumpling that really absorbs the taste of your broth and is light yet filling, flavorful yet doesn’t overpower whatever veggie lives in your soup bowl.  

NOTE- if you don’t want to make the matzo balls from scratch you can buy a box of matzo ball mix in any grocery store, add oil and eggs and proceed. 

This stock freezes really well so I always make A LOT and keep it around for the next soup.




  • 1 chicken, cut into 8 parts (make sure the butcher gives you the back and neck)

  • 3 carrots

  • 1 onion

  • 1 parsnip

  • 2 stalks of celery ( don’t you wish you could just buy that?)

  • 1 bunch of dill

  • 1 bunch of parsley

  • 1 bay leaf

  • 1 teaspoon peppercorns

Matzo Balls (this part of the recipe is straight up stolen from Joan Nathan’s NYT matzo balls because why fix what isn’t broken?):

  • 4 large eggs

  • ¼ cup schmaltz (aka chicken fat)

  • 1 cup matzo meal (or ground matzo)

  • ¼ cup chicken broth

  • ¼ teaspoon ground nutmeg

  • 1 or 2 tablespoons fresh ginger (grated)

  • 2 tablespoons parsley and dill (chopped)

  • 1.5 teaspoons salt (I recommend Jacobsen!)

  • pinch of black pepper



  1. Fill a BIG stock pot with water and add in the carrots, half the dill, half the parsley, onion, celery, parsnip, bay leaf, peppercorns and chicken and bring to a boil

  2. Reduce to a simmer and let it cook slowly for an hour and a half

  3. Chicken should be pretty tender, remove it and put aside

  4. Once the meat is cool enough to handle separate the meat from the bones and throw the bones back into the pot

  5. Put chicken meat in fridge

  6. Simmer for a few hours until it’s a luscious golden color (NOTE-good time to start making your matzo balls)

  7. CAREFULLY strain the liquid into another large pot and discard the soggy sad limp vegetables and bones that are left in the strainer

  8. Salt to taste (you're going to need lots of salt) and serve with the matzo balls, or reheat whenever you want

Matzo Balls:

  1. In a big ass bowl combine all the matzo ball ingredients

  2. Mix it all together and refrigerate for a few hours, if you’re in a rush, you can also put it in the freezer for a bit

  3. Bring a large pot of water to boil, add a tablespoon or so of salt

  4. Form the balls to be about the size of a vending machine-sized jumbo gum ball (it can be easier to form the matzo balls if your hands are wet)

  5. Carefully drop them in the water and reduce the heat to a simmer

  6. Cook for about 30 minutes and then add them to your soup

When you’re ready to serve, top the soup with some fresh ground pepper and the rest of the dill and parsley.


Actually Delicious GF Chocolate Chip Cookies

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It took me a long time to create a satisfying gluten free and dairy free cookie that I actually wanted to eat. This. Is. The. One.

The dough will be best if you let it rest in the fridge overnight, so put on your big girl pants and don’t eat the raw cookie dough! It’s worth it! Resting the dough is the only way to get your gluten free cookie to have the height of a regular cookie.



  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup honey
  • 6 tablespoons coconut oil
  • 6 tablespoons almond butter
  • 1 egg, room temperature 
  • 1 ½ teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
  2. In a mixing bowl combine almond flour, coconut flour, baking soda and salt 
  3. In a stand mixer, or another bowl if you’re mixerless, cream the honey and coconut oil 
  4. Add almond butter, egg and vanilla 
  5. Carefully mix the flour mixture into the wet ingredients
  6. Stir in chocolate chips and mix just until combined
  7. Roll the dough into balls the size of golf balls 
  8. Sprinkle with a touch of sea salt 
  9. Bake for 12 minutes or so

Crispy Pan Seared White Fish



This dish is suuuuuper easy. Take all the dry ingredients and put them all in a ziplock bag and give it a shake. Add in the fish and shake it. 

When you cook up your fish make sure to give enough room between the filets so they can properly fry. This is a versatile cooking technique that works for lots of different fish and can lean into different cuisines, depending on the spices you select. The spices outlined below are perfect for serving the fish in a fresh tortilla with a big squeeze of lime.



  • 1 pound sustainably farmed tilapia
  • ¼ cup flour
  • 1 teaspoon ground garlic
  • 1 teaspoon ground onion
  • ½ teaspoon cayenne
  • ½ teaspoon paprika
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon chipotle powder
  • Grapeseed oil for pan (or whatever high heat oil you have)


  1. Place all dry ingredients in ziplock bag
  2. Shake ingredients to combine
  3. Add fish into ziplock and shake the hell out of it (after you zip the bag)
  4. Heat pan over medium-high heat 
  5. Cover bottom of pan with oil (approximately 3-4 tablespoons depending on your pan) 
  6. Once the pan is sizzlin’ hot add in the fish  
  7. Cook until both sides are golden brown (about 3 minutes per side)  

Use this fish for my California Crispy Fish Tacos!

Brown Rice — That Doesn't Suck



So some of us love brown rice and some of us just endure it cause it’s healthy.  I’ll admit that it can be a bland, gummy disaster but by following the recipe below you’ll end up with the perfect rice 98% of the time.

Remember, rice is chill in the fridge for a few days, so make extra and have that fiber hanging out for when you need it. It’s great to throw into a salad, for a quick grain bowl with or even with some over easy eggs.




  • A million herbs equaling approximately one cup (preferably parsley, basil, dill, chives + mint, but you can truly use whatever you’ve got)
  • 1 ½ cup short grain brown rice
  • 1 yellow onion (diced)
  • 1 clove of garlic
  • 2 tablespoons olive oil


  1. In a medium-sized saucepan heat up 1 tablespoon of olive oil over a medium heat
  2. Once the oil is hot add the onion and sweat until it’s fragrant and translucent 
  3. Add a generous pinch of salt and then toss the onions into your blender
  4. Add the garlic, herbs, a little more salt, and the rest of the oil into said blender and blendddddd 
  5. Pour mixture back into the pan and simmer for a minute while you prepare rice  
  6. Rinse the rice and add it to the simmering onion mixture and while you're at it add another healthy pinch of salt
  7. Add the appropriate amount of water per the instructions on your bag of rice 
  8. Cook based on time per directions on said bag
  9. Remove from heat and let it sit for 10 minutes before taking off the lid
  10. Fluff with a fork, season with salt and pepper to taste, and serve

Fancy Restaurant Salmon


Salmon is my go-to fish, it’s easy to cook without drying it out, has a delicious fattiness that satisfies serious omnivores and is easy to find at various price points.  It’s also super flavorful, so you don’t have to fuss a lot and can throw a salmon centered meal together quickly. Seriously, this recipe is so simple that it’s almost embarrassing to write it down. 

Remember to take your fish out of the fridge about 20 minutes before cooking, most proteins cook better at room temp.

... and make extra and have some on a salad the next day, or tear it up for salmon cakes. 

OH! Make sure the fan above your stove top is on if you don’t want to have a lingering fish smell to “enjoy”.



  • 1 ⅓ lb salmon (wild if available, if your choice is previously frozen opt for Atlantic cause it’s nice and fatty)
  • 2-4 tablespoons safflower oil (or other high heat oil)
  • A big pinch of salt
  • A big pinch of pepper
  • 1 lemon (cut into wedges for serving)


  1. Take fish out of fridge 20 minutes before cooking
  2. Take your largest non-stick saute pan and heat enough oil to cover bottom over a medium high heat
  3. While pan is heating up cut the salmon into 4 equal sized pieces and pat down with paper towels 
  4. Generously salt and pepper on both sides and place skin side down in the pan 
  5. Once you can visibly see the browning of the bottom of the fish (about 4 minutes) flip it over 
  6. Cook for another 2-4 minutes depending on how well done you like your fish (I personally like it at around 7 minutes total over the medium high flame) 
  7. Carefully remove salmon from the pan and squeeze a little fresh lemon juice over the top   

Goes really well with the short grain brown rice from episode one.

Kabocha Squash (the patriarchy) with Sticky Maple Syrup


Squash is one of the best things about fall/winter.  But lots of folks avoid cooking it because, let’s face it, cutting a rock hard squash is a challenge.  So first, get skilled in tackling the winter squash. Cut off the top and bottom of the squash so it’s stable and then slice it right down the middle. Cause trying to hack through an unbalanced squash can result in a trip to the ER, not preferable. If you still have all your fingers then use a spoon to scoop out the seedy, goopy innards. Then slice the squash into relatively thin half moons (does that make sense? I think that makes sense).  



  • 1 kabocha squash (or delicata if you can’t find kabocha)
  • 1 tablespoon maple syrup
  • A few sprigs of sage (roughly chopped)
  • 2 tablespoons safflower oil
  • A few pinches of salt


  1. Preheat oven to 400 degrees 
  2. Line a baking sheet with tinfoil or a silpat
  3. Place squash on the sheet and coat with olive oil , sprinkle with salt, and drizzle ½ of the maple syrup
  4. Roast for 20 minutes until the underside is golden brown and flip em over
  5. Add the rest of the syrup and sage
  6. Cook until both sides are golden…. now that there is syrup all over that squash careful you don’t burn it!

Serve hot with a touch more sage and salt or chop it up once it’s cold and add it to your fav grain salad.

Wine-Drunk Short Ribs


Ok, this is another one of those recipes where you just have to be patient. The difference between an hour here can make or break the dish, and you basically can’t cook it too long.  You can start them Sunday morning and have it for dinner Sunday night OR do cook it on Sunday and then reheat it for Monday, short ribs are always more delicious on day two.

Pro Tip: Do not crowd the short ribs when you brown them! They will steam rather than sear and if you’re looking for boiled meat I invite you to go to your nearest jewish deli instead of destroying these beautiful short ribs.

Serve hot, in a sandwich, or cold from the fridge, it’s all good. I like to cut the fattiness of this beast of a dish with a bitter green salad!



  • 1 onion (chopped)
  • 2 carrots (chopped)
  • 2 stalks of celery (chopped)
  • ½ bottle red wine (don’t cheap out and ruin your short ribs with crap wine)
  • 1 teaspoon tomato paste
  • 4 lbs short ribs 
  • ½ bunch of parsley (chopped)
  • A few sprigs of thyme
  • A few sprigs of rosemary
  • 1 bay leaf
  • 3 cloves of garlic (crushed)
  • ¾ container of beef stock


  1. Preheat oven to 300 degrees
  2. Generously salt and pepper the short ribs 
  3. Oil a dutch oven and place on medium heat
  4. Brown all sides of the short rib until they’re a relatively uniform color
  5. Set browned short ribs aside and saute the onions, carrot and celery in the rendered fat
  6. Once they’re aromatic and tender add the tomato paste and give it a good stir
  7. Stir constantly until the tomato paste starts deepening in color and it smells bomb
  8. Add the short ribs followed by the wine, herbs, garlic and beef stock  
  9. Once it comes to a boil reduce the to a low simmer 
  10. Simmer until liquid begins to reduce 
  11. Put the lid on the pot put in the oven for 4 hours 
  12. Once the short ribs are fall off the bone tender remove from the liquid 
  13. Strain liquid, discarding the solids, and put the sauce back on the cooktop and reduce it further if you like. The longer it reduces the richer it will be.
  14. Serve short ribs in the braising liquid

Serial Kaler Salad

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If you’ve enjoyed a kale salad at a restaurant but your homemade salad makes you feel like you’re grazing in a bitter pasture, the secret is the kale massage. Kale only tastes good in a salad if you give it a massage first.  Simply remove those nasty kale ribs, cut up the kale, then take bunches of kale and rub the heck out of them with a bit of dressing.  They should start to look darker and taste less bitter.  

Now that you've thoroughly interacted with your salad, enjoy.



  • 1 bunch of kale

  • Juice of ½ of a lemon

  • ½ teaspoon honey

  • 1 tablespoon olive oil

  • 1 teaspoon white wine vinegar

  • A touch of salt

  • Some pepper

  • 1 pomegranate, seeded


  1. Remove the ribs and chop up kale into bite sized pieces

  2. Place kale in a bowl and add all ingredients except for pom seeds

  3. Massage your kale

  4. Top with seeds to serve

Quince Vodka Shrub



Shrubs are becoming a thing.  For cocktails.  Not your garden.
Before they start to bore your friends and they’re on the hunt for the next thing, start shrubbing.



  • 2 part vodka
  • 1 part shrub (I used Inna Jam quince shrub)
  • 2 parts sparkling water
  • Squeeze of lime
  • Cranberries if you want to go full-on holiday mode


  1. Layer the ingredients into your favorite glass with ice and stir
  2. Garnish with a little lime and some cranberries, if you feel fancy

Spinaki Lemonato


I Love Dip. 

Not the sour cream/onion soup kind that you stick a potato chip in.
The hummus, baba ganoush kind that you stick a veggie in or smear on pita.

I’ve been obsessed with this spinach dip for years.  I’ve only found it at one restaurant, so I recipe tested endlessly and cracked the code.  Then changed the name by one letter so they don’t get too mad at me.

Dear restaurant, I still order it when I’m in town but I’m not a local anymore.  And I changed the name by one letter.  And yours is still numero ena.

This tastes best cold, so feel free to refrigerate a few hours or the day before serving.  Also, this recipe is the exception to the olden garlic rule.  I know this sounds strange as browning garlic is usually a huge no go but this works, promise.



  • 2 bags frozen chopped spinach, thawed
  • 1 head of garlic, minced
  • 1 bunch of parsley, chopped
  • 1 bunch of cilantro, chopped
  • ½ cup olive oil (I know, it’s a lot, just roll with it)
  • 2 lemons
  • ½ teaspoon salt


  1. Heat olive oil in a large saute pan over medium heat
  2. Once the oil is hot add the garlic and cook until it just begins to turn golden
  3. Turn off the heat and add all the salt, parsley and cilantro 
  4. Ring out the spinach to remove as much excess water as possible 
  5. Add the spinach to the pan
  6. Mix and finish with lots of fresh squeezed lemon juice
  7. Add more salt and lemon to taste

Everyday Roasted Vegetables


So the particular recipe below leans towards some Mexican flavors but you can mix up the vegetables and seasonings in a million ways to create different variations on the theme. You'll find some ideas at the bottom of the post.

OH AND ALSO don’t crowd your veggies in the pan or they won’t be happy and neither will you. Crowded vegetables don't crisp and are so sad and not delicious (if you haven't noticed I mention not crowding vegetables and proteins a lot).



  • 1 head of cauliflower, cut into small florets 
  • 2 bell peppers (chef’s choice of the colors), cut into thin strips
  • 1 red onion, cut into thin slivers
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle pepper
  • ½ teaspoon salt
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon coriander
  • ½ teaspoon pepper


  1. Preheat your oven to 425 degrees
  2. Line two baking sheet with tin foil 
  3. In a large mixing bowl combine everything and give it a good mix to coat veggies evenly
  4. Distribute into both pans, leaving room between all the vegetables
  5. Bake for about 30 minutes until the peppers begin to char and the cauliflower is fully cooked


  • Onions, fennel + carrots with fennel seeds, salt, and pepper
  • Mushrooms, turnips + parsnips with rosemary, salt, and pepper
  • onions, broccolini + asparagus with lemon zest, salt and red pepper flakes (this combo will take less time to cook)
  • potatoes, green beans + leeks with mustard seeds (or whole grain mustard), salt and pepper


Crispy Fish Tacos



This "recipe" requires making a few other recipes of mine, so it's more assembly than anything. But having black beans, roasted veggies and extra pan seared white fish means you can whip up a grain bowl easily, make a fun salad, and most importantly, throw together a quick taco.

[Makes as many tacos as you want]



  1. If you have a gas cooktop quickly heat the tortillas on both sides 
  2. Make sure your black beans and fish are hot (which could either mean you just made them or you’re quickly reheating them)
  3. To assemble put some beans on a tortilla, followed by fish, vegetables, and cilantro, radish and/or salsa.
  4. Sprinkle with a little more salt 
  5.  Finish with a big squeeze of lime

Literally the NYT Chocolate Chip Cookies


This recipe is from The New York Times. It's the best chocolate chip cookie recipe that I've ever found and I thought you should have it. You MUST follow the step about resting the dough. It's the real secret to the crisp perfect outside and the doughy/chewy/creamy interior.

Charred Carrots with Winter Citrus + Goat Cheese


This recipe elevates the roasted carrot into serious party fare.  Or just make it for you and yours to enjoy anytime since carrots are always in season.  The unusual twist is the addition of grapefruit, which you can “supreme” if you like (fancy word for getting the bitter pith and fibrous membranes and annoying pits out of your way, more on that below).  Once you hone this skill you’ll whip it out and add citrus to green salads and fruit salads. Grapefruit haters can sub oranges in this recipe. BUT you might like the grapefruit once you experience it without the bitter parts...




  • 2 small bunches of carrots (scrubbed with tops removed)
  • A pinch of cumin
  • A tablespoon of olive oil
  • A big pinch of salt
  • A big pinch of pepper
  • 1/2 grapefruit (with segments removed)
  • 2 ounces of goat cheese
  • Chives (finely chopped and also totally optional)


  • ¼ cup of olive oil
  • 1 orange (juiced)
  • ½ juiced grapefruit
  • 1 juiced lemon
  • 1 tablespoon herbs ( I picked thyme, chives and parsley)
  • 1 shallot (chopped)
  • A big pinch of salt
  • A big pinch of pepper


  1. Preheat oven to 375 degrees 
  2. Line a sheet pan with parchment or tin foil
  3. Plop the carrots onto pan and sprinkle with cumin, olive oil, salt and pepper.
  4. Give em a good mixin’ and roast them in oven about 30 minutes or until you can poke a knife through them  
  5. While carrots are cooking, combine dressing ingredients into a medium sized mixing bowl and whisk until emulsified
  6. Taste and add citrus juices, salt and pepper to taste
  7. Lightly toss carrots with dressing
  8. Add grapefruit and goat cheese 
  9. If desired add chives for fancifying (is that a word?)

BONUS: How to supreme citrus

  1. Carefully remove both ends of the grapefruit with a knife so that it can stand up on either side
  2. Using a paring knife, gently remove the skin of the grapefruit so that the knife is cutting from one open end to the other in a gentle downward motion  
  3. Once all the skin is removed you’ll be able to see that each segment of the grapefruit is separated by a wall, aka membrane
  4. Carefully use your knife to cut on the inside of each segment wall, releasing the grapefruit segment

Super-California-licious-excellent-for-brunch cake


Why such an extravagant name? Because there's a whole lot of magic happening in this cake inspired by some of my favorite California ingredients.

My friends at California Olive Ranch have been posting some seriously incredible olive oil cake recipes, so I was inspired to make my own using fresh California citrus, whole-wheat flour and some of my favorite vanilla yogurt (Siggi's… you’re a shining star). This cake has a great combination of grassy, rich notes from the olive oil, bright zest from the citrus and all the holiday warmth from the yogurt and vanilla bean. If you can’t find blood oranges feel free to use your favorite seasonal citrus (lemons, oranges, limes all OK). I highly recommend scouring your neighborhood for low hanging fruit.

Serve this up as a simple dessert, with coffee, or as a healthy(ish) breakfast treat!



  • 1 ½ cups whole wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 teaspoons blood orange zest
  • ¼ cup fresh squeezed blood orange juice
  • ¾ cup organic whole milk vanilla yogurt
  • 3 eggs
  • 1 ½ teaspoons vanilla extract
  • seeds from 1 vanilla bean
  • ½ cup olive oil
  • loaf, cake or bundt pan
  • whipped cream with maple syrup and orange zest for serving (optional)


  1. Preheat oven to 350 degrees
  2. Coat your baking pan with a bit of olive oil
  3. In a medium bowl combine flour, baking powder and salt and whisk
  4. In another medium bowl combine 1 cup sugar and orange zest  
  5. Add orange juice, yogurt, eggs and vanilla extract 
  6. Scrape all the goodness out of the insides of vanilla bean and add that to the party
  7. Mix until well combined
  8. Gently stir dry ingredients into wet
  9. Once the ingredients look fully incorporated add the olive oil and gently fold it in  
  10. Pour batter into baking pan and bake for 30-35 minutes 
  11. Cool for 20 minutes, then invert onto a serving platter for added drama
  12. If you’d like this would be a great time to whip up some cream and add in a touch of maple syrup and blood orange zest to serve on the side.