Baked Egg Cups 

Baked Egg Cups 


12 eggs 

1/2 a large baguette, torn into 1 inch pieces 

1 cup frozen Kale 

1 cup frozen potato wedges 

12 cherry tomatoes 

Salt and pepper to taste 
1 tsp garlic powder 

Olive oil spray 

1 tablespoon fresh thyme 


1. Preheat oven to 375F. Spray a cupcake pan with olive oil spray making sure it really gets greased all over. 

2. Put the bread, kale, and potatoes in the cupcake pan. Crack each egg carefully into each well. Then add the tomatoes. Sprinkle with garlic powder and salt and pepper. 

3. Put the pan into the oven and bake for 15 minutes or until eggs are set. Sprinkle on the fresh thyme and serve. 


Goat Cheese, Fontina, and Cherry Tomato Dip 

Goat Cheese, Fontina, and Cherry Tomato Dip 


1 log Goat Cheese

1 cup Fontina Cheese, shredded 

1 8 0z block Cream Cheese, softened 

1 cup Ricotta 

1 clove garlic, chopped 

 Salt and pepper, to taste 

1 tablespoon olive oil 

1 pint Cherry Tomatoes 

2 tablespoons Parsley, chopped 


1. Preheat the oven to 350F. Then mix together throughly all ingredients, except tomatoes, Parsley and olive oil, in a medium sized bowl.

2.  Put tomatoes and olive oil in a small bowl and mix together. 

3. Grease a small oven safe pan. Pour in cheese mixture and top with tomatoes. Bake in the oven for  25-30 minutes until golden brown and bubbly. When finished sprinkle on the chopped parsley. 

4. Let cool for 15-20 minutes before serving. Serve with cut vegetables and baked bread slices. 

Roasted Garlic Hummus 

 Roasted Garlic Hummus 


1 can chickpeas, drained and rinsed

1/4 cup tahini 

1/4-1/2 cup warm water 

1 Lemon, juiced 

5 cloves garlic, skin on 

3 tablespoons Olive oil, divided 

Salt and pepper to taste 

1 teaspoon Paprika 

Garnishes: (optional) 

Pickled onions (homemade)

Pickled jalapeños (homemade)

Pomegranate arils 

1 tablespoon Parsley, chopped 


1. Turn oven to Broil. Put garlic cloves on a sheet pan and toss with a tablespoon olive oil. Once oven is heated, broil the garlic for about 5 mins. Watching to make sure they don’t burn. 

2. Once garlic is done place chickpeas, tahini, lemon juice, 2 cloves garlic, 1 tablespoon olive oil, salt and pepper in the bowl of a food processor. Blend for a little bit and then add 1/4 cup of the warm water. Blend for about 5 minutes or until fluffy and very creamy. Add more water if you need. 

3. Pour Hummus into a bowl and put into a fridge for about 5-10 Minutes ( you don’t have to cool it in the fridge but I think the toppings sit better if it’s a little chilled).

4. Remove from fridge and add last remaining tablespoon of olive oil, sprinkle on the paprika, pickled onions + jalapeños, Pom seeds and Parsley. Serve with raw veggies and crackers or pretzels. 

Beet Hummus with Chimichurri and Sesame Seeds 

Beet Hummus with Chimichurri and Sesame Seeds 


1/2 package Roasted Beets (I used Melissa’s Produce) 

1 can Chickpeas, 2 garlic cloves, chopped 

2 tablespoons Tahini 

1 lemon, juiced 

1/3 cup Olive oil 

Salt to taste 

2 tablespoons Chimichurri (from my blog ) 

1 tablespoon Sesame seeds 


1. Combine all ingredients except for Chimichurri and Sesame Seeds, in a blender until smooth. 

2. Pour the hummus into a bowl and spoon in the Chimichurri and sprinkle on the Sesame Seeds. Serve with fresh veggies and toasted pita bread. 

Baked Potato Wedges with Chimichurri and Goat Cheese 

Baked Potato Wedges with Chimichurri and Goat Cheese 


For the potatoes: 

4 Russet Potatoes, washed and cut into wedges 

2 tablespoons Avocado Oil 

1 tablespoon Garlic Powder

1 tablespoon Onion Powder 

1 tablespoon Rosemary 

Salt and pepper to taste 

4 oz Goat Cheese, crumbled 

For the Chimichurri: 

1 large bunch Parsley, chopped 

1 large bunch Cilantro, chopped 

2 tablespoons Hot Pepper Garlic Chutney 

2 lemons, juiced 

2 tablespoons fresh oregano 

2 tablespoons Red Wine Vinegar 

1/3 cup Avocado oil 

Salt and pepper to taste 

Blend all ingredients in a food processor until smooth. 


1. Preheat oven to 425F. Place Wedges on a baking sheet and add spices and oil. Mix well and spread them out so they don’t touch. 

2. Bake for 20 minutes and then flip the Wedges so the other sides can brown. Remove after another 10-15 mins. 

3. Serve Wedges with Chimichurri and sprinkle on the goat cheese. 

Moroccan Inspired Butternut Squash Soup w/ Bacon and Chimichurri 

Moroccan Inspired Butternut Squash Soup with Bacon and Chimichurri 


For the Butternut Squash:

1 large Butternut Squash, cut in half and seeded 

2 tablespoons brown sugar 

1 tsp garlic powder

1 tsp onion powder 

1 tsp cumin 

1 tsp allspice

1 tsp ground ginger 

1 tsp coriander 

4 tablespoons Butter, cut into chunks 

For the soup: 

2 cups coconut milk (A Taste Of Thai brand, save the cream!) 

2 cups organic veggie stock  

2 tablespoons hot pepper and garlic chutney 

Salt and Pepper to taste 


 4 pieces Bacon, cooked and crumbled 

Pomegranate seeds 

Coconut Cream  (saved from the Coconut Milk)  

Homemade Chimichurri (from my blog) 

Fresh thyme 


1. Preheat oven to 375F. Rub the spices on the Butternut Squash and place on a baking sheet. Drop  on the Butter pieces.  Bake for 35-40 minutes. 

2. While squash is cooking fry the bacon over medium heat. Crumble into small pieces and set aside. Once squash is done scoop the flesh into a blender along with coconut milk and chutney. Blend until smooth. 

3. Add the squash into a large  soup pot along with stock. Bring to a boil and add salt and pepper. 

4. Ladle into soup bowls and swirl in coconut cream. Add Chimichurri, pomegranate seeds, bacon, & thyme. Serve. 

Shishito Peppers w/ Garlic and Sriracha 

Shishito Peppers with Garlic and Sriracha 


2 tablespoons olive oil 

1 lb fresh shishito peppers

4 cloves garlic, chopped 

1/4 cup soy sauce 

2 tablespoons Sriracha 

2 tablespoons Polynesian Glazing Sauce ( SAN- J brand) 

1 tsp red chili flake

1 tablespoon chives, chopped 


1. Heat a pan over medium high heat and add olive oil and peppers. Keep turning the peppers in the pan every minute or so for about 5 mins. 

2. Once peppers are charred, add all the other indgredients except chili flake and chives. Sauté on on med low heat for about 4 minutes. 

3. Remove from heat and add chives and red chili flake. Serve warm.