Latest Recipes


Whipped Pesto Ricotta Dip

(makes appx. 1 1/2 cups) 1 cup whole milk ricotta cheese 2 tbsp extra virgin olive oil 1/2 cup pesto (homemade or store bought) pinch of Kosher salt black pepper Add ricotta, salt, and a few cranks of black pepper to the bowl of a food processor and process for […]


3 Ingredient Miso Tahini Dressing

(Serves 4) 2 tbsp sweet white miso paste 2 tbsp seasoned rice wine vinegar (if all you have is plain rice wine vinegar, add 2 tsp honey to it) 1/2 cup tahini room temperature water (about 1/2 cups) In a small bowl, using a fork, whisk miso paste and vinegar […]


Classic Blue Cheese Dressing

Makes 1 1/4 cup 1/2 cup buttermilk 2-3 oz crumbled blue cheese (Maytag is frequently used, but any good quality will do) 1 clove garlic, finely chopped the juice of 1/2 a lemon dash of Worcestershire sauce Kosher salt (to taste) black pepper (to taste) Whisk all ingredients except for […]


Avocado Lime Dressing

(Serves 2) 1 medium avocado, peeled, pit removed 1 small lime, juiced 1/4 cup cool water 2 tbsp extra virgin olive oil pinch of sugar Kosher salt (to taste) black pepper (to taste) In blender, food processor, or using immersion blender and small carafe (ideal for this amount of dressing), […]


Blood Orange and Fennel Salad with Walnut Dukkah

(Serves 2) 4 blood oranges 1 bulb fennel, shaved on a mandolin 1 cup shaved Brussels sprouts 1/2 cup celery, shaved on mandolin 4 tbsp olive oil 2 tbsp seasoned rice wine vinegar (if using unseasoned, whisk 2 tsp honey into rice wine vinegar before adding) Kosher Salt black pepper […]


Brussels Sprout Caesar Salad with Parmesan Croutons

(Serves 2) 4 cups shaved Brussels sprouts 2 oz Parmigiano Reggiano 1-2 cups Parmesan Croutons (recipe below) Eggless Caesar (recipe below) Kosher Salt Black Pepper Assemble salad by placing Brussels sprouts and at least one cup of croutons (more if you’re a crouton bully like me!) in a large bowl. […]


Kale and Chickpea Salad with Sopressata Crisps

(Serves 2) 1 cup of chickpeas (canned is fine), drained and coarsely chopped 3 cups of kale (green or lacinato), finely chopped 1/4 cup Extra Virgin Olive Oil 1 1/2 tbsp seasoned rice wine vinegar Kosher salt (to taste) black pepper, from peppermill (to taste) A 2 oz hunk of […]


Pee Wee Potato and Watercress Salad with Miso Vinaigrette

(Serves 2) 2 cups pee wee potatoes, washed 1 cup watercress, washed and coarsely chopped 1 cup cilantro, coarsely chopped 1/4 cup grapeseed oil 2 tbsp seasoned rice wine vinegar 1/2 tbsp toasted sesame oil 2 tsp sweet white miso 1 tsp fresh ginger, minced Kosher Salt, to taste toasted […]