Watermelon Salad

3 cups cubed watermelon
2-3 cubed avocados
2 cubed cucumbers
1/2 cup minced basil, plus a handful of leaves for garnish
1/2 cup minced mint
1/2 cup crumbled feta 
2 Serrano or Jalapeño Peppers, sliced
3 tbsp olive or avocado oil 
1 lime juiced
1/2 red onion, very thinly sliced 
salt to taste

Prep ingredients as directed above. Toss everything except for avocado. Add avocado and gently toss. 

Prosciutto wRapped Asparagus and Melon 

1 bunch asparagus
1 small melon, cantaloupe, honeydew, or similar (not watermelon)
prosciutto, cut into 1-2 inch thick strips
olive oil
salt and pepper

Heat a skillet with a little oil. Break off ends of asparagus and add to the pan. Cook, flipping at least once for 4-7 minutes until tender. Set aside. 

Cut melon. Scoop out seeds and slice into 1 in slices. Wrap a few asparagus and a melon slice with a strip of prosciutto. Serve cold or room temp.

Jammy Eggs with Paprika Aioli

4 eggs
2 jarred peperoncini in brine
4 springs parsley
1/4 cup mayonnaise
1 tsp smoked or hot paprika

Bring a pot of water to a rolling boil. Carefully place 4 eggs in the pot and set a timer for 8 mintues. Transfer eggs to an ice bath.

Strain and chop peperoncini, and place in a small bowl. Finely chop parsley and add to peperoncinis.

In another small bowl, combine mayonnaise and paprika.

Cut cooled eggs lengthwise, sprinkle with salt. Top each egg with aioli and peperoncini mix.

Fried Green Tomatoes

1 Green tomato per 1-2 people
Corn Meal
Salt and pepper
Oil or butter to pan fry

Slice green onions about 1/4-1/2 inch thick. Whisk the egg on a plate or shallow bowl. Combine 1/2 cup corn meal per 1 cup flour, and sprinkle with salt and pepper. Heat a skillet on medium, once hot add oil. Dip tomatoes in egg, one at a time, coating both sides. Then place on flour and flip, coating both sides. Place in the hot skillet. Cook for 4-5 minutes per side, until brown on both sides.

This recipe works as a ratio. Add more flour and eggs as needed. 

This recipe can also be done with zucchinni and other veggies!


Roasted Sweet Potatoes with Miso Tahini

2 small sweet potatoes
2 tbsp neutral oil
1/2 tsp salt
2 tbsp tahini
2 tbsp white miso
2 tsp distilled white vinegar

1 scallion
1 tsp toasted sesame seeds

Preheat your oven to 450 degrees F. Rinse 2 sweet potatoes. Cut potates into quaters lingthwise, then cut each wedge in half crosswise into 2”-long pieces. Toss potatoe, 2 tbsp oil, and 1/2 tsp salt on a rimmed baking sheet. Roast, tossing every 5 minutes for about 10-15 minutes. Check frequesntly!

In a small bowl, combine tahini, miso, vinegar, and 1 tbsp water witha fork until smooth.

Trim root end off of one scallion, then thinly slice from bulb to dark green tip.

Spread tahini sauce on a plater. Arrange potatoes over and top with sesame seeds and scallions.

Smoked Salmon Dip 

7 oz smoked salmon (or trout)

7 oz Philadelphia cream cheese , full fat

1/4 cup sour cream

1/4 cup mayonnaise

1/4 cup fresh dill , roughly chopped

1/2 garlic clove , minced

1 1/2 tsp lemon zest (1 lemon)

1 – 2 tbsp lemon juice

Pinch of salt and pepper

Add all ingredients to a food processor, starting with on 1/2 the lemon and less salt. Pulse until fairly smooth, scrapping down the sides as needed. Add more lemon and salt to taste. Serve with crackers, bread and veggies. 

Artisana Golden Cashew Sauce w/ Roasted Veggies

1/3cup Artisana Organics Cashew Butter
1 small shallot, diced
2 cloves of garlic, smashed/ sliced
1/3 cup + 1 tbsp olive oil, divided
1 Medjool date, diced
2-3 tbsp water
2 tbsp fresh lime juice
1 tsp fish sauce
1 tsp kosher salt

Sautee the shallot in 1 tbsp olive oil until translucent, add garlic and cook until softened. Transfer all the ingredients into a bullet blender, blend well until smooth, creamy adding a little water depending on your preferred consistency. Store in a airtight container and use to elevate vegetables, meats, as a dressing or a dip.

We love to drizzle on assorted roasted veggies. Roast hot! Higher temp for less time is your new motto. 450 – 475 F. and acknowledge different veggies roast for different times and either. Start denser veggies first or cut them smaller than the others.

Mini Mushroom Pies

1 Pie Crust

Olive oil
8 ounces mushrooms , minced
1 large yello or white onion , minced
1/4 cup sour cream
1 tsp salt
1/4 tsp dried thyme

Preheat oven to 450°.
In a skillet over medium high heat, saute the mushroom
and onion in the butter until tender. Add sour cream,
salt, thyme and flour and stir to combine. Cook for one
minute, remove from heat to cool.
On a floured surface, roll out the dough to about 1/4”
thick. Cut the dough into rounds with a biscuit cutter,
about 2” in diameter. Fit the dough rounds into muffin
tins and lightly tamp them into place. Fill the tarts with
1 teaspoon of mushroom filling. Bake 12-14 minutes.
Serve immediately.

Caprese bites

8-16 oz soft mozzarella cheese, balls or log sliced.
1-2 cartons of cherry tomatoes
salt and pepper
balsamic glaze
extra virgin olive oil

Organize on a plate, toothpicks are optional. If the basil is large enough, it can hold the tomato and mozzarella inside! 

Drizzle with balsamic glaze and olive oil. Sprinkle with salt and pepper. Serve cold. 


Baked Coconut Shrimp

1 tablespoon coconut oil

1 cup Panko breadcrumbs

1 cup unsweetened shredded coconut

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt (or to taste)

½ teaspoon ground black pepper

1 lb. large shrimp or prawns (16 pieces), peeled and deveined

¼ cup all-purpose flour

2 eggs, beaten

Preheat the oven to 400 F.

In a shallow saucepan, heat oil, breadcrumbs, and shredded coconut over medium heat. Stir constantly and toast until golden brown, about 3-4 minutes.

Stir in seasoning garlic powder, paprika, salt and pepper. Mix until well combined and remove from heat. Transfer bread mixture to a shallow plate and allow it to cool down to room temperature.

To prepare the shrimp, cut through the shell along the back with scissors. Remove the veins and the shells (keep the tails on). Rinse to remove the veins and pat dry each shrimp completely with a paper towel.

Prepare another shallow plate with flour, and another with the beaten eggs. Dip each shrimp into flour to evenly coat, then dip it into the eggs, and then coat it completely with the coconut breadcrumb mixture. You can gently press the crumbs into shrimp to adhere as much as possible. (The flour sticks to the shrimp, the egg sticks to the flour, and the breadcrumbs stick to the egg).

Transfer the breaded shrimp onto a large baking sheet lined with parchment paper. Bake for 15 minutes until fully cooked through and coating is golden brown. Flip the shrimp once halfway through baking if you want both sides to be crispy.

Serve immediately with spicy mayo sauce. To make the spicy mayo sauce, combine mayonnaise and hot sauce in a small bowl and stir well to combine.