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
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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!

Red Lettuce Salad

Red leaf lettuce is given a new flavor in this hearty salad. Homemade Dijon vinaigrette brings all the ingredients together for a delicious and filling salad.

Red lettuce salad

Red leaf lettuce is given a new flavor in this hearty salad. Homemade Dijon vinaigrette brings all the ingredients together for a delicious and filling salad. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients


Salad
1 Head Red Lettuce, Leaves Separated And Washed
8 Red Potatoes, Steamed, Cooled, And Halved
¼ Cup Thinly Sliced Red Onion
¼ Cup Pitted Black Olives
2 Roasted Red Peppers, Sliced Thinly
½ Cup Cherry Tomatoes
Fresh Basil, For Garnish
Dressing
1 Shallot, Diced
1 Teaspoon Dijon Mustard
2 Tablespoons Cider Vinegar
4 Tablespoons Olive Oil
½ Teaspoon Kosher Salt
¼ Teaspoon Black Pepper

Directions


  1. In a large bowl or serving platter, assemble the lettuce, potatoes onion, olives, roasted red pepper, cherry tomatoes, and basil.
  2. In a small bowl or jar, whisk together the shallot, mustard, vinegar, olive oil, salt, and pepper. Taste and adjust seasoning.
  3. Dress and toss the salad. Serve immediately.

Chili-Blistered Green Beans

Chili-blistered green beans are such an amazing side dish! You can serve these delicious beans with just about anything. They’re full of mouthwatering flavor and have a refreshing crunch.

Chili-blistered green beans are such an amazing side dish! You can serve these delicious beans with just about anything. They’re full of mouthwatering flavor and have a refreshing crunch. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Garlic Cloves, Minced

1 Tablespoon Minced Ginger

1-3 Teaspoons Chili Garlic Sauce, To Taste

1 Tablespoon Soy Sauce

1 Tablespoon Rice Vinegar

1 Teaspoon Honey

1 Tablespoon Canola Oil

1 Pound Green Beans, Trimmed

5 Dried Chili Peppers

2 Scallions, Minced

2 Tablespoons White Sesame Seeds

Directions

  1. In a small bowl, whisk together the garlic, ginger, chili-garlic sauce, soy sauce, rice vinegar, and honey.
  2. In a large skillet or wok, heat the oil over medium-high heat. Add the green beans and cook, stirring for 3-5 minutes, until you see blisters. Add the dried chili peppers and toast for 1 minute. 
  3. Add sauce mixture and cook for 1-2 more minute, until the liquid is evaporated and the beans are crisp-tender.
  4. Sprinkle with scallions and sesame seeds to serve. 

Smoked Trout Dip

This dip is inspired by a smoked fish dip that is popular in Miami and found at most dive bars. The smokey flavor satisfies a craving you never knew you had! This dip it great to serve on crackers or chips and it’s perfect for anytime your night calls for an appetizer.

This dip is inspired by a smoked fish dip that is popular in Miami and found at most dive bars. The smokey flavor satisfies a craving you never knew you had! This dip it great to serve on crackers or chips and it’s perfect for anytime your night calls for an appetizer.

  • Servings: 6
  • Difficulty: Easy
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Ingredients

Lemon Zest 

1 Shallot Chopped

1 Teaspoon Tarragon 

1 Tablespoon Dill 

1 Teaspoon Salt

1 Teaspoon Pepper 

1/2 Lemon Juice 

2 Tablespoons Mayo 

1.5 Tablespoons Pickled Jalapenos 

4 oz Cream Cheese 

2 Tablespoons Creme Fraiche 

2 Fillets Of Smoked Trout 

Directions

1.    Separate the skin from the trout meat, picking through the meat to discard any bones. Flake the trout meat and place in a bowl. 

2.     Add the flaked trout to a food processor along with the cream cheese, mayo, lemon juice, lemon zest, creme fraiche, dill, tarragon, shallot, salt and pepper. You can also do this by hand by whisking everything together. If you do this by hand, make sure to leave your cream cheese at room temp. Puree everything together until it has a smooth consistency much like a spread. 

3.     Transfer to a bowl for serving and serve with crackers or potato chips.

Grapefruit Salad with Butter Lettuce

The perfect salad in just minutes! Crunchy bits of almond pair well with juicy red grapefruit and silky butter lettuce. A light vinaigrette dressing ties it all together. You can add cheese and meat to the salad, such as feta and bacon bits to build flavor!

The perfect salad in just minutes! Crunchy bits of almond pair well with juicy red grapefruit and silky butter lettuce. A light vinaigrette dressing ties it all together. You can add cheese and meat to the salad, such as feta and bacon bits to build flavor! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Shallot, Minced

¼ Cup Olive Oil

2 Tablespoons Fresh Grapefruit Juice Or Red Wine Vinegar

½ Teaspoon Salt, To Taste

Black Pepper, To Taste

1 Red Grapefruit

2 Heads Butter Lettuce, Leaves Separated

1 Avocado, Sliced Thinly

¼ Cup Slivered Almonds

Directions

  1. In a jar, combine the shallot, olive oil, red wine vinegar, salt, and pepper. Shake or whisk until emulsified, then season to taste. 
  2. With a paring knife, remove the peel and pith from the grapefruit. Slice into rounds. 
  3. In a serving bowl, layer the lettuce, grapefruit, avocado, and almonds. Drizzle with the dressing and toss to combine. 

Chicory Salad with Satsumas

A wonderful salad full of the best greens and citrus winter has to offer! Sweet satsumas mandarin oranges complement the bitter taste of the Radicchio and pair so well together for a refreshing winter salad!

A wonderful salad full of the best greens and citrus winter has to offer! Sweet satsumas mandarin oranges complement the bitter taste of the Radicchio and pair so well together for a refreshing winter salad!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

¼ Cup Olive Oil

2 Tablespoons Apple Cider Vinegar

1 Shallot, Minced

½ Teaspoon Kosher Salt, To Taste

Black Pepper To Taste

2 Heads Radicchio, Leaves Separated

2 Heads Endive, Leaves Separated 

3 Satsumas, Peeled And Sectioned

¼ Cup Toasted Pistachios

Optional garnish: Fresh Mint, Basil, Dill, etc. 

Directions

  1. In a jar, combine the olive oil, vinegar, shallot, salt, and pepper. Shake well to emulsify and season to taste. 
  2. In a large serving bowl, combine the radicchio, endive, satsumas, and pistachios. Drizzle with dressing and toss to coat. Garnish with fresh herbs. 

Celery-Apple Salad with Pomegranates

This festive crunchy, colorful salad is great to prepare for holiday’s and gatherings. Not only does it add a pop of color to the table, but it also brings happiness to your guests after they’ve had a delicious meal!

This festive crunchy, colorful salad is great to prepare for holiday’s and gatherings. Not only does it add a pop of color to the table, but it also brings happiness to your guests after they’ve had a delicious meal!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Garlic Clove, Minced

1 Shallot, Minced

1 Teaspoon Dijon Mustard

3 Tablespoons Cider Vinegar

¼ Cup Extra-Virgin Olive Oil

½ Teaspoon Salt To Taste

Pepper To Taste

1 Bunch Celery, Sliced Thinly On The Bias

1 Red Apple, Sliced Thinly

¼ Cup Pumpkin Seeds

½ Cup Shaved Parmesan Or Pecorino

½ Cup Pomegranate Arils

Fresh Mint, Minced

Directions

  1. In a jar or small bowl, combine the garlic, shallot, mustard, vinegar, olive oil, salt, and pepper. Whisk or shake to emulsify and season to taste. 
  2. In a serving bowl or on a platter, toss the celery and apple with the salad dressing to coat. Top with pumpkin seeds, cheese, pomegranate, and mint. 

Spaghetti Squash Fritters

These delectable fritters are great for an appetizer, a small pick me up snack or to pair with breakfast or dinner! Be sure to make extra, we are sure everyone will love them!

These delectable fritters are great for an appetizer, a small pick me up snack or to pair with breakfast or dinner! Be sure to make extra, we are sure everyone will love them!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

½ Spaghetti Squash

1 Shallot, Sliced Thinly

½ Cup All-Purpose Flour

½ Cup Grated Parmesan

2 Garlic Cloves, Minced

1 Egg, Beaten

1 Teaspoon Kosher Salt

½ Teaspoon Pepper

2 Tablespoons Olive Oil

 

Directions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Scoop out the spaghetti squash seeds. Sprinkle the flesh generously with salt and pepper and place cut side down on the prepared baking sheet. Roast for 40-50 minutes, until the squash is fork-tender. 
  3. Scrape the cooked squash into a strainer. Place a heavy bowl on top to press out as much liquid as possible and let it drain for 10 minutes. 
  4. Transfer the cooked squash to a mixing bowl, along with the shallot, flour, parmesan, garlic, egg, salt, and pepper. Combine until just mixed. The mixture will be wet. 
  5. Heat the olive oil in a large skillet over medium-high heat. Shape the squash mixture into patties about 2 inches in diameter and gently place in the skillet. Cook for 3-4 minutes per side, until golden brown and cooked through.

Spicy Miso Shiitake Mushroom Noodles

These noodles are packed with umami flavor, thanks to the shiitake mushrooms, soy sauce, and miso. They are great hot, but even better chilled!

These noodles are packed with umami flavor, thanks to the shiitake mushrooms, soy sauce, and miso. They are great hot, but even better chilled!

  • Servings: 2
  • Difficulty: Medium
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Ingredients

½ Sliced Shiitake Mushrooms 

1 Shallot Diced 

1 Tablespoon Soy Sauce 

1 Teaspoon Maple Syrup 

1 Teaspoon Grated Ginger 

2 Tablespoons Oil 

1 Teaspoon Apple Cider Vinegar

1 Package of Rice Noodles 

1 teaspoon of Chili Oil 

 

Directions

1. Bring a large pot of water to a boil and cook the noodles according to the instructions. Drain and reserve. 

2. Cook the shiitakes in a large saute pan on high heat with grapeseed oil. Once shrooms start to soften, turn down the heat to medium and add the shallots and garlic and saute for a few min. 

3. Make a dressing by combining miso, maple syrup, apple cider vin, and soy sauce in a large mixing bowl. 

4. Add the mushroom mixture while it’s hot, to the bowl with the dressing in it. Give everything a good stir, letting the mushrooms drink in the sauce. Add the noodles and mix everything again. Transfer back to the saute pan to let the noodles crisp up for a few minutes, and drizzle the chili oil. Best enjoyed cold.

Spaghetti Squash Shrimp Scampi

This recipe is absolutely delicious! Because we used squash instead of pasta, it makes this recipe a very low carb meal. Not only is it high in vitamins and minerals, but it’s a great way to give your seafood a fall taste!

This recipe is absolutely delicious! Because we used squash instead of pasta, it makes this recipe a very low carb meal. Not only is it high in vitamins and minerals, but it’s a great way to give your seafood a fall taste!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Small Spaghetti Squash

3 Tablespoons Unsalted Butter, Divided

1 Pound Large Shrimp, Peeled and Deveined

2 Garlic Cloves, Minced

1 Tablespoon Capers, Drained

1 Shallot, Minced

1 Teaspoon Red Pepper Flakes

½ Lemon, Juiced

Fresh Basil, For Serving

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. Cut the squash in half and scoop out the seeds. Sprinkle generously with salt and pepper and place cut side down on the prepared baking sheet. Roast for 40-50 minutes, until the squash is fork-tender.

3. Cool slightly, then scrape the squash out into a bowl.

4. Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and sprinkle with salt and pepper. Cook until the shrimp is pink and curled into a C shape. Remove the shrimp from the skillet.

5. Add the remaining 1 tablespoon butter to the skillet. When melted, add the garlic, capers, shallot, and red pepper flakes and cook until fragrant and the shallot is softened, about 2-3 minutes. Add the lemon juice and stir to combine.

6. Add the squash and shrimp to the skillet and cook, stirring, until just warmed through. Turn off the heat and garnish with basil to serve.