• 2large zucchini
  • A bit of olive oil for frying
  • Seasoned bread crumbs
  • Kosher salt
  • Ground pepper
  • Garlic powder
  • Grated parmesan
  1. slice zucchini
  2. toss in bowl with salt, pepper, and garlic powder to taste
  3. heat pan coated with olive oil
  4. saute zucchini about five minutes on medium heat
  5. dust with bread crumbs to coat evenly
  6. continue to cook til golden in color
  7. remove from pan and drain excess oil on paper towel
  8. serve warm topped with Parmesan
  • 1 pound asparagus spears, woody ends removed
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic (or 2 spring garlic, minced)
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1 1/4 cup shredded mozzarella cheese
  1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray.

  2. Arrange asparagus on baking sheet. Set aside.

  3. In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.

  4. Bake for 10-15 minutes until vibrant and just beginning to get tender.

  5. Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).

  6. Adjust salt and pepper, if needed. Serve immediately.


1 lb. blue potatoes
1 Tbls. fresh green herbs, minced (I used rosemary, thyme, and oregano)
1 clove garlic, minced
1/4 cup olive oil
kosher salt
freshly cracked black pepper

  1. Preheat your oven to 350 degrees. Line a sheet pan with parchment paper and set aside.
  2. Grab your potatoes. Scrub ’em clean under cold water. You can peel them if you like. Blue potatoes have relatively thin skins, so I don’t bother.
  3. Nip out any big eyes with a sharp paring knife and discard.
  4. Blue potatoes tend to be on the smaller side, so I just whack each potato into quarters.
  5. Put your potato wedges in a large bowl. Toss in the chopped herbs.
  6. Give them a good drink of olive oil. A quarter of a cup is usually good for about a pound of wedges.
  7. Add the garlic and some kosher salt and freshly cracked black pepper.
  8. Toss to coat well.
  9. Spread them out on your prepared pan.
  10. Pop them into your preheated 350-degree oven. Roast for about an hour, stirring them once about halfway through.
  11. They’re done when they’re crisp and brown on the edges.
  12. Serve hot or at room temp. To reheat, pop them in a 250-degree oven for about 15 minutes, or until warm throughout. Enjoy!



For the fruit base

6 cups  apples, peeled, cored and thinly sliced

4 cups pears peeled, cored and thinly sliced

2 tablespoons freshly squeezed lemon juice

3/4 cup granulated sugar

1/4 cup light brown sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon


1 ¼ cup old fashioned oats

1 cup all-purpose flour

½ teaspoon ground cinnamon

1 cup light brown sugar, lightly packed

1/2 cup butter, melted and cooled

1 teaspoon pure vanilla extract


1. Preheat oven to 350 degrees F. Butter a 9×13 inch baking dish.

2. Prepare the fruit base: In a large mixing bowl, combine apple, pears and lemon juice; toss to coat. In a medium bowl mix granulated sugar, brown sugar, flour and cinnamon. Sprinkle sugar mixture over apples and pears tossing to coat. Pour apple pear mixture into prepared pan, spread into an even layer.

3. Prepare the topping: In a large bowl, combine the oats, flour, cinnamon, and brown sugar. Mix butter and vanilla together and pour over oat mixture; stir to combine. Crumble mixture evenly over the apples and pears.

4. Bake in preheated oven for 40-45 minutes or until the crumble topping it golden brown.

Serve warm. If desired, top with vanilla ice cream, caramel sauce, or whipped cream.



  • Salt
  • 1 pound spaghetti
  • 1/3 cup extra virgin olive oil
  • 3 heads green garlic (or 4 cloves regular garlic), thinly sliced
  • 1 tablespoon chopped parsley
  • small pinch of red pepper flakes


Bring a large pot of salted water to boil and add the spaghetti. Cook until al dente, reserving 1 cup of pasta cooking water before draining.

Meanwhile, heat the olive oil in a large (3-quart) saucepan over medium heat until shimming. Add the garlic, parsley, red pepper flakes, and 1/4 cup of water. Cover and sweat, stirring occasionally, until soft, adding more water if necessary to keep the garlic from caramelizing too much.

Add the cooked pasta to the garlic mixture and toss well to combine. Add some pasta cooking water if necessary to bring the dish to a creamy consistency. Serve with more olive oil and the minced tops of the green garlic, if desired.


  • 1.5 cups sliced red onion
  • 1 clove garlic
  • 3 Tbsp white sugar
  • 1.5 Tbsp salt
  • 1/2 tsp peppercorns
  • 1 cup white vinegar


  1. Thinly slice the red onion and peel the garlic. Place the onion and garlic in a large glass or ceramic bowl.
  2. Add the sugar, salt, and peppercorns to a small sauce pot. Add the vinegar and stir until the sugar and salt are dissolved. Place a lid on the pot and bring the mixture up to a boil over medium-high heat.
  3. Once boiling, pour the vinegar over the sliced onion and garlic*. Press the onion down so all the pieces are submerged, then let the mixture cool to room temperature.
  4. Once cool, use the onions immediately or transfer the onions and all the brine to a lidded non-reactive container (glass, ceramic, or plastic) for storage in the refrigerator. The onions can be stored in the refrigerator for 3-4 weeks.


For the roasted radishes:
1 cup thinly-sliced French Breakfast or Red radishes, or other radish variety
2 teaspoons olive oil
1/4 teaspoon sea salt

For the ricotta:
1/4 cup + 2 tablespoons fresh whole milk ricotta
2 teaspoons minced fresh chives
1 teaspoon minced fresh thyme
1 teaspoon minced fresh flat leaf parsley, plus extra for topping

For the eggs:
4 large or extra-large eggs
2 tablespoons whole milk
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon butter

To make the radishes, preheat the oven to 400°F. Toss the radishes with the olive oil and salt. Spread in a thin layer in a roasting dish and bake until soft and tender, 10 to 12 minutes (any longer and you may end up with radish chips).

In a small bowl, combine the ricotta with the minced herbs.

To make the omelet, whisk together the eggs, milk, salt, and pepper. Heat 1/2 tablespoon of butter in an 8-inch non-stick skillet over medium-low heat. Pour in half the egg mixture and cook for 1 to 2 minutes, allowing the bottom to set slightly. Run a spatula under the edges, lifting up and tilting the pan to allow uncooked eggs to run under the cooked part. Continue to do this until the majority of the egg is set. Carefully flip the omelet and remove from heat.

Spread half the ricotta mixture over half of the omelet and sprinkle with half of the radishes. Fold the omelet over over the filling and sprinkle with a few more roasted radish slices and minced parsley.

Repeat to make the second omelet. Serve both omelets immediately.



  1. In a large bowl, whisk together vinegar and oil; season with salt and pepper.
  2.  Tear lettuce into bite-size pieces and add to bowl along with radishes and carrots. Toss; season with salt and pepper.
  3.  Divide salad equally among four plates and top each with sprouts. Serve immediately.

4ounces (1/2 cup) unsalted butter
1/2 cup packed brown sugar
1/2 cup white sugar
2 large eggs
4 1/2 ounces (1 cup) all-purpose flour (See Recipe Notes)
2 1/4 ounces (1/2 cup) whole wheat flour (See Recipe Notes)
1 teaspoon baking soda
1 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
4 ounces (1/2 cup) crème fraîche
3 tablespoons apple brandy, such as Apple Jack or Calvados
1 teaspoon vanilla bean paste or pure vanilla extract
3 apples, peeled, cored and diced
1/2 cup chopped, toasted pecans

Preheat the oven to 350°F. Grease a loaf pan with butter or cooking spray.

Place the butter in a medium skillet and melt over medium heat. Continue cooking, swirling occasionally to prevent burning, until the butter is bubbling and golden brown with a nutty aroma. Combine the butter in a large mixing bowl with the sugar, brown sugar, and eggs. Whisk to combine.

Add the flours, baking soda, salt, and cinnamon, and stir with a wooden spoon until just combined. Follow with the crème fraîche, apple brandy, vanilla, apples, and pecans; the batter will be very thick.

Transfer the batter to the prepared loaf pan and smooth the top. Bake loaf for 1 hour. Allow to cool for 20 to 30 minutes before removing from loaf pan.

  • 1 12-ounce can chickpeas, rinsed, drained, divided
  • 5 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon (or more) fresh lemon juice
  • 2 teaspoons dried mint
  • 1 teaspoon red wine vinegar
  • 5 ounces arugula (about 7 cups)
  • 1/4 cup fresh mint leaves
  • 1/4 cup thinly sliced red onion
  • 3 ounces feta cheese, crumbled


  • Preheat oven to 400°. Place half of chickpeas on a rimmed baking sheet, drizzle with 2 Tbsp. oil, and toss to coat. Season with salt and pepper. Roast until chickpeas are golden brown and crispy, 20–23 minutes. Let cool; set aside.

  • Whisk remaining 3 Tbsp. oil, 1 Tbsp. lemon juice, dried mint, and vinegar in a small bowl. Season vinaigrette with salt, pepper, and more lemon juice, if desired.

  • Combine remaining chickpeas, arugula, fresh mint, and onion in a large bowl. Drizzle vinaigrette over and season with salt and pepper; gently toss to coat. Divide salad among plates or bowls. Garnish with reserved roasted chickpeas and feta.