Sweet Potato and Chorizo Hash

Mexican street food meets diner classic in this sweet potato and chorizo hash. Highly recommend serving it with fried eggs and flour tortillas! It makes for the perfect new breakfast you must try!

Sweet Potato and Chorizo Hash

Mexican street food meets diner classic in this sweet potato and chorizo hash. Highly recommend serving it with fried eggs and flour tortillas! It makes for the perfect new breakfast you must try!

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients


1 Pound Of Sweet Potatoes Small Dice
1 Cup Of Crumbled Chorizo
2 Shallots Sliced
1 Teaspoon Salt
1 Cup Of Cooking Oil Plus One Tablespoon
1 Tablespoon Minced Pickled Jalapeños (They Come In Cans)

Directions


  1. Frying the sweet potatoes: Heat up a large pan with oil. Once you start seeing large bubbles break the surface add your sweet potatoes. Lower the heat if they look like they’re getting too brown. You can also make them in your air fryer if you wish to do so. Once they are fork tender, transfer to a plate lined with a paper towel and sprinkle liberally with salt.
  2. In a separate pan, add another Tablespoon of oil, and cook your shallots on medium heat. Add your chorizo and brown it.
  3. Once the chorizo is fully cooked, mix in your sweet potatoes and pickled jalapeños. Serve with fried eggs!

Soft Boiled Eggs with Chive Aioli, Bacon, and Tomato

Inspired by the BLT sandwich, these soft-boiled eggs are much easier to make than deviled eggs and a great snack for entertaining guests.

soft boiled eggs

Inspired by the BLT sandwich, these soft-boiled eggs are much easier to make than deviled eggs and a great snack for entertaining guests. 

  • Servings: 3
  • Difficulty: Easy
  • Print

Ingredients


5 Eggs
2 Tablespoons Chopped Chives
2 Tablespoons Mayo
1 Teaspoon Lemon Juice
2 Plum Tomatoes Diced
1 Strip Of Bacon Cooked And Small Diced
1 Teaspoon Aleppo Or Smoked Paprika
½ Ground Black Pepper
½ Teaspoon Salt

Directions


  1. Bring a pot of water to a boil. Slowly and carefully place the eggs in the boiling water. After 5 min, remove the eggs and run under cool water. Remove the shell and cut into quarters.
  2. Make the chive aioli by mixing 1 Tablespoon chopped chives, lemon juice, mayo, salt and black pepper.
  3. Schmear the chive mayo on a plate and place the quartered eggs on top. Add a piece of bacon on top of each egg. Scatter the diced tomatoes and remaining chopped chives. Garnish with more black pepper and Aleppo.

Yellow Beet & Orange Salad

Beets and oranges love each other and this simple salad proves it. Paired with the tangy goat cheese, it’s a match made in heaven!

Yellow Beet Salad

Beets and oranges love each other and this simple salad proves it. Paired with the tangy goat cheese, it’s a match made in heaven!

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

4 Yellow Beets

2 Oranges, Peeled And Sliced

2 Teaspoon Goat Cheese

1 Tablespoon Olive Oil

½ Teaspoon Calabrian Chilies

1 Teaspoon Chopped Chives

Directions

1.     Place in a large sauce pot, add cold water, put in a splash of vinegar, and bring to a boil. Take off the heat, run under cold water, peel and slice into ¼ inch slices.

2.      Spread the beet slices on a plate and layer the orange slices on top. Sprinkle the goat cheese sporadically.

3.     In a small bowl whisk the chives, Calabrian chilies and olive oil in a bowl. Drizzle over the salad.

Crispy Shishitos With Calabrian Chili Aioli

Shishitos become even more delicious when you fry them in a batter. Serve them with this addictive aioli, which will quickly become your new favorite sauce. These are spicy, so temper that heat by serving them with a semi-dry Riesling from Germany.

Shishitos become even more delicious when you fry them in a batter. Serve them with this addictive aioli, which will quickly become your new favorite sauce. These are spicy, so temper that heat by serving them with a semi-dry Riesling from Germany.

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

8 Ounces Shishitos 

1.5 Cup of Flour 

1 Cup of Semolina

1.5 Cups of Water 

.5 Cup of Lemon Soda 

Grapeseed Oil

2 Tablespoon mayo

1 Tablespoon Grated Parmesan  

1  Teaspoon Calabrian Chilies or Harissa 

1 Tablespoon Sliced Chives 

½ Tablespoon Lemon Juice 

Salt and Pepper 

Directions

  1. In a large bowl, mix the flour, semolina, 1.5 cups of water, and lemon soda until you get a thin batter. Add the shishitos and mix until every shishito is covered in the batter. Using tongs, remove the shishitos from the batter and transfer to a plate. 
  2. In a Dutch oven, heat up the oil to 365 degrees. Carefully add the shishitos to the hot oil, being careful not to over crowd the Dutch oven, and make sure not to get too close when they hit the oil. The oil may splatter. Once golden brown and puffed up, remove. Transfer the shishitos to a lined paper plate and shower them with salt.
  3. In a small mixing bowl, whisk the mayo, Calabrian chilies, lemon juice, parmesan, chives, and salt.
  4. Transfer the shistos to a plate with the sauce in the middle for dipping. Garnish with sliced lemons and more grated parmesan.

Caramelized Leek Dip

Expect a clean serving bowl in no time after you put this delicious caramelized leek dip on the table! It’s best served with baguette toast or any crackers of your choice!

Expect a clean serving bowl in no time after you put this delicious caramelized leek dip on the table!  It’s best served with baguette toast or any crackers of your choice!

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

3 Tablespoons Olive Oil

3 Leeks, Cleaned and Sliced Into ¼-Inch Half-Moons

2 Garlic Cloves, Minced

¼ Cup Vegetable Broth or White Wine

1 Cup Whole-Milk Yogurt

½ Lemon, Juiced

2 Tablespoons Minced Fresh Chives

Directions

  1. In a large skillet, heat the oil over medium-high heat. Add the leeks and cook for 5 minutes. Reduce the heat to low, add the garlic and a pinch of salt, and cook for 10 minutes, stirring regularly.
  2. Add the broth or wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Continue to cook for 10-15 minutes, until the leeks are melted and caramelized. Remove from the pan and let cool.
  3. Add the yogurt and lemon juice and stir to combine. Garnish with chives and serve.

Balsamic Grilled Mushrooms with Parmesan

Mushrooms anyone? With Balsamic, Honey and Garlic glazed over these beautiful Mushroom skewers, it leaves them tasting absolutely phenomenal! Grate as much or Parmesan as much desired and serve!

Mushrooms anyone? With Balsamic, Honey and Garlic glazed over these beautiful Mushroom skewers, it leaves them tasting absolutely phenomenal! Grate as much or Parmesan as much desired and serve!

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

4 Oyster Mushrooms

1 Pound Baby Bella Mushrooms

2 Tablespoons Balsamic Vinegar

1 Tablespoon Olive Oil

1 Teaspoon Honey

½ Teaspoon Salt

1 Garlic Clove, Minced

¼ Cup Mixed Fresh Herbs, such as Basil, Chives,
Oregano and Parsley

¼ Cup Grated Parmesan

Directions

  1. If using wooden skewers, soak them in water for 30 minutes.
  2. Preheat the grill to medium-high heat.
  3. If the oyster mushrooms are especially large, break them in half. Skewer all of the Mushrooms.
  4. In a small bowl, whisk together the balsamic, oil, honey, salt and garlic.
  5. Brush the mushrooms with the sauce on all sides. Grill for 10 minutes, turning every 3 minutes or so to cook evenly.
  6. Remove from the skewers and sprinkle with fresh herbs and parmesan.

 

 

Roasted Broccoli Cheddar Quiche

For all you Quiche Lovers, this savory and scrumptious delight is perfect for breakfast or lunch. A great alternative to those same old same old breakfast choices. Switch out the cheddar with some other delectable cheeses to add some more variety. Enjoy! A Rich and Savory meal that is versatile and great for any occasion! The Roasted Broccoli Quiche is a Beautiful dish to bring to any table.

For all you Quiche Lovers, this savory and scrumptious delight is perfect for breakfast or lunch. A great alternative to those same old same old breakfast choices. Switch out the cheddar with some other delectable cheeses to add some more variety. Enjoy! A Rich and Savory meal that is versatile and great for any occasion! The Roasted Broccoli Quiche is a Beautiful dish to bring to any table.

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

Crust (optional, can replace with store-bought Pie Crust)

1¼ Cups All-Purpose Flour

1 Stick Unsalted Butter, Cold, Cut into Small Pieces

½ Teaspoon Kosher Salt

2-4 Tablespoons Ice Water

 

Quiche Filling                             

2 Cups Small Broccoli Florets 

1 Tablespoon Olive Oil

5 Eggs

¾ Cup Milk

¼ Teaspoon Cayenne Pepper

1 Garlic Clove, Minced or Grated

1 Tablespoon Chives

¾ Cup Grated Cheddar Cheese

Salt and Pepper To Taste

Directions

  1. Preheat the oven to 375°F. 
  2. To make the crust, pulse the flour and salt in a food processor. Add the butter and pulse several times to break it down. Add water, 1 tablespoon at a time, mixing just until the dough comes together, about 30 seconds. 
  3. Transfer the dough to a lightly floured work surface and form into a disc, handling it as little as possible. Cover in plastic wrap and put in the freezer for 20 minutes or the fridge for an hour. 
  4. Meanwhile, add the broccoli to a sheet pan, toss with the olive oil and a pinch of salt, and roast for 13 minutes, until tender and crisp. 
  5. Remove the chilled dough from the freezer/fridge and roll it into a circle at least an inch larger than a 9-inch pie plate. Fold the circle in half and quickly transfer it to the pie plate. Press it into the plate and trim off any excess dough. 
  6. Dock the crust by poking it with a fork all over. If you have pie weights, place them on a piece of parchment paper on top of the crust. Place the pie plate on a baking sheet and bake the crust for 10-15 minutes, until it is set but not colored. 
  7. In a bowl, whisk together the eggs, milk, cayenne, garlic, ½ teaspoon salt, and pepper. Fold in the broccoli, cheddar, and chives. 
  8. Pour the quiche filling into the crust and bake for 20 minutes, until the center is firm.

Herby Sauce

Looking at what to do with all those wonderful herbs? Why not blend them up to a wonderful fresh tasting herb sauce you can accent your steaks and poultry with. Plus try it on some awesome Cauliflower steaks!

Looking to see what to do with all those wonderful herbs? Why not blend them up to a wonderful fresh tasting herb sauce you can accent your steaks and poultry with. Plus try it on some awesome Cauliflower steaks!

  • Servings: Multiple
  • Difficulty: easy
  • Print

Ingredients

2 Cups Mixed Herbs (Basil, Oregano, Cilantro, Parsley, Tarragon, Chives)

1 Garlic Clove

2-4 Tablespoons Olive Oil

1 Lemon, Juiced

Salt and Pepper, to Taste

Directions

  1. Place all of the ingredients in a blender or food processor and blend until smooth. Add more olive oil as necessary to reach the desired consistency.
  2. Taste and adjust the seasoning with salt and pepper.

Caramelized Onion Tart with Thyme and Chives

This one is definitely a talker. If not, it’s definitely a conversation starter. Add the fact that it is super yummy and you got yourself a dinner club original!

This one is definitely a talker. If not, it’s definitely a conversation starter. Add the fact that it is super yummy and you got yourself a dinner club original!

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

2 Tablespoons Olive Oil

2 Large Onions, Sliced Thinly

1 Garlic Clove, Minced

½ Teaspoon Kosher Salt

4 Sprigs Fresh Thyme, Leaves Plucked from the Stems,
or ¼ Teaspoon Dried Thyme

½ Cup Whole Milk Ricotta

¾ Teaspoon Kosher Salt, to Taste, Divided

1 Sheet Frozen Puff Pastry, Defrosted

2 Tablespoon Chopped Fresh Chives

Directions

  1. Preheat the oven to 400°F. 
  2. Lay the puff pastry out on lightly floured parchment paper. Roll the pastry sheet into a large rectangle and transfer to a baking sheet. Fold in a ½ inch border of pastry all the way around and use a fork to seal the edges closed. Dock the pastry by pricking it all over with the tines of the fork, avoiding the folded border. Bake for 15 minutes, until golden and puffy. Reduce the oven to 350°F.
  3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onions and ½ teaspoon salt, reduce heat to medium-low, and cook until softened. Add the garlic, and cook, stirring occasionally, until caramelized, about 15-20 minutes.
  4. When the pastry is finished, spread the ricotta over it, avoiding the border. Sprinkle with ¼ teaspoon salt to season. Spread the caramelized onions over the ricotta in a single layer. Bake until warmed through, 5 to 7 minutes. Garnish with fresh chives.