Cinzia’s Grilled Eggplant + Goat Cheese Salad


-3 tbs. olive oil

-3 tbs. balsamic vinegar

-6-7 japanese eggplant

-1/2 cup toasted pine nuts

-1/3 cup basil

-3 oz. goat cheese

-2 tbs. mint, chopped

1/2 tsp. salt + pepper

Posted in Uncategorized | Leave a comment

rosemary potato chips in the oven

Prep Time: 5 min

Cook Time: 17-20 min


-small bowl of extra virgin olive oil (for brushing potato)

-1 russet potato

-1 tsp. fresh rosemanry



Preheat your oven to 375 F.

First, brush 2 baking sheets lightly with your olive oil. A mandoline works best here or any other hand held machine that slices to cut the potatoes (after you peel them) into 1/8 inch thick slices). Arrange the slices on the 2 sheets in 1 flat layer. Brush the slices lightly with the oil and bake the slices until golden, or about 17-20 minutes.

Transfer to paper towel to absorb oil. Sprinkle with salt and pepper and rosemary while they are still hot and slightly oily.

Chef’s Tip: Our tip is to check the slices often because depending on your oven, they can brown at different temperatures.

Posted in Uncategorized | Leave a comment

Wild Mushroom Risotto

Prep Time: 5 minutes
Cook Time: 20-25 minutes


-2 ounces dried porcinis

-1 qt. mushroom broth/veggie stock

-1 tbs. butter

-1 tbs. Extra Virgin Olive Oil

-1 cup arborio rice

-1 shallot

-1/2 cup dry sherry

-4-5 sprigs of thyme

-1/2 cup grated parmigiano-reggiano

-freshly ground salt and pepper


Place the mushrooms and stock in a saucepan and bring to a boil. Reduce heat and simmer.

In a large pan, heat the butter and oil over medium heat. Finely chop shallots and saute in pan for about 2 minutes. Add rice and saute about another 2 minutes or so. Add the sherry and cooked until the liquid is completely absorbed. Add a few ladles of the hot stock into the rice and slightly reduce the heat. Then, simmer and stir until liquid is again absorbed.

Remove the mushrooms and reserve the liquid that they were in for later. Chop the mushrooms into desired chunks and add them to the rice mixture. Continue to add ladles of stock into the rice. Try adding half the amount at a time. Keep stirring every time you add broth and remove from the heat when the rice is cooked to desired texture (usually risotto is served al dente).

Lastly, add the thyme (finely chopped) and the cheese and stir in until combine. Season with salt and pepper.

Chef’s Tip:

Risotto should take about 20-25 minutes and should be nice and creamy. Risotto is best served straight from the hot pan with crusty bread.

Posted in Uncategorized | Leave a comment

Lentil Walnut Veggie Burgers


-1/2 cup dried lentils (about 1 cup cooked lentils)

-1/2 cup raw walnuts

-1/2 cup oats

-1 carrot, peeled

-1/3  cup cooked spinach

-Dash cinnamon

-Dash paprika

-1 tsp. salt

-Dash black pepper

-Olive oil to drizzle (about 1/4 cup)


Add all ingredients to food processor, except olive oil. Drizzle oil in as needed for food processor to run. Process until smooth. Form into patties and cook over medium high heat on greased skillet until heated through and browned a bit.

Serve on a bun with lettuce and tomato, or over a bed of greens. Or, you can just spread some homemade pesto on top and enjoy!

Quick ‘n Easy Homemade Pesto (If you wish)


-2 cups of Basil

-¼ cup pine nuts

-1/3 cup Extra Virgin Olive Oil

-2 garlic cloves

-salt and pepper


Pulse until incorporated, then add one more 1/3 cup EVOO to the

mixture until mixed and smooth. Then, place into a large serving bowl

and mix in about ¼ cup Parmigiano-Reggiano. Then you are good to go!

Posted in Uncategorized | Leave a comment

Dutch Baby Pancake


3 tablespoons butter, melted and divided
2 3/8 ounces all purpose flour, approximately 1/2 cup
1/2 cup sugar
1/2 teaspoon kosher salt
1/2 cup whole milk, room temperature
2 large eggs room temperature
2 teaspoons vanilla extract
lemon wedges


Preheat oven 375 degrees F.
Place 2 tablespoons of the melted butter into a 10 inch cast iron skillet and place in the oven. Set the remaining tablespoon of melted butter aside to cool slightly.
Wait 10 minutes before assembling the other ingredients.
Place the flour, sugar, salt, milk, eggs and remaining tablespoon melted butter into the bowl of a food processor or blender and process for 30-45 seconds.
Carefully pour the batter into the preheated skillet. Bake on the middle rack of the oven for 30-35 minutes or until edges are puffed and brown.
Sprinkle with powdered sugar or apples sliced and sautéed in butter with a squeeze of lemon and 1/4 teaspoon cinnamon. (Pictured)

Posted in Uncategorized | Leave a comment

Lex’s Skinny Peanut Butter + Roasted Almond Oatmeal Balls


1/4 cup peanut butter

1/4 cup honey

1/4 cup coconut oil

1 tsp. vanilla

2 cups rolled oats

1/4-1/3 cup raw almonds, whole or roasted almonds


1/4 cup mini milk or mini dark chocolate chips


*In a saucepan, heat the peanut butter, the coconut oil, and the honey on medium low until melted together fully and creamy. When fully melted, add the vanilla.

*Pour the mixture over your oats in a separate large bowl. Stir with a wooden spoon or spatula until thoroughly coated. Once coated, add your finely chopped roasted almonds.
—-> If you are using raw almonds, heat up a small skillet on medium high heat. Put your almonds in a dry pan and let sit until heated up. Once heated, keep shaking your pan to make the almonds evenly roast. Once they have an optimal char (and are not “raw” tasting) remove them from the pan and let cool for about 30 seconds. Then finally chop and add to oat mixture.

*Let cool for about 20-30 minutes. If you are using chocolate chips, this is where you will fold them into the oat mixture. Then using an ice cream scooper, scoop out small balls onto wax paper and put them into the refrigerator until hardened (usually 2-3 hours for a good firm ball). Should yield around 15-20 balls depending on how large you decide to make them.

Enjoy! No baking, no fuss and good for you too!

Posted in Uncategorized | Leave a comment

Orange Almond and Olive Oil Muffins

  • 1 cup sugar
  • 4 large eggs, at room temperature
  • 1/2 cup fresh orange juice, at room temperature
  • 1/4 cup virgin olive oil
  • 1/4 cup plain whole milk Greek yogurt, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 large orange, zested
  • 1 cup almond flour
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup sliced almonds, toasted (set aside 1/4 cup for topping) Cook’s Note
  • Powdered sugar, for dusting

Cook’s Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Line an 18 muffin cup pan with paper liners. Set aside.

Using a hand mixer on medium speed, in a medium bowl, beat the sugar and eggs together until pale and thick, about 2 minutes. Beat in the orange juice, olive oil, yogurt, vanilla extract, almond extract, and orange zest.

In a separate bowl, whisk together the flours, baking powder, and salt.

In batches, stir the dry ingredients into the wet ingredients until just blended. Stir in the almonds. Fill the cups with batter, 1/3 of the way full. Bake until golden on top and a tester inserted into the center of the muffins comes out with moist crumbs attached, about 20 minutes. Place on a wire rack and cool for 20 minutes. Dust with powdered sugar (or toasted slivered almonds) and serve.

**If you love blueberries like I do….add 1/2 fresh blueberries to the batter at the last minute….and lightly fold in.

Posted in Uncategorized | Leave a comment