Vegetarian Chili

Cut up onions into large chucks (about 2-inch pieces).
Saute onions on MEDIUM in a large pot.
Add remainder of ingredients.
Let simmer on LOW for 1/2 hour.

Simple Turkey Burgers

Put turkey meat in a bowl.

Add 1 tbsp olive oil and dash of salt and pepper to mixture.

Add bell pepper and green onions.

Roll turkey into small balls (about 1 1/2 inch diameter).

Prepare a saucepan with 1 tbsp extra virgin olive oil and a dash of salt.

Add turkey meatballs.

Cook on HIGH for 5 minutes each side.

Add ginger patties.

Serve patties over a pasta or in a chili.

Roasted Vegetables

Rinse and chop all vegetables into 2-inch thick wedges.

Mix vegetables in bowl with extra virgin olive oil and a pinch of salt.

Line a sheet pan with the vegetables.

Roast in oven at 450° until lightly browned (about 40 minutes).

Chicken Stock (Mom’s Penicillin)

Rinse all vegetables.

Chop onions, celery and carrots into large chunks.

Prepare a large pot with 3-4 tbsp olive oil on HIGH.

Add all ingredients into pot.

Saute vegetables on MEDIUM until brown.

Chop chicken into large chunks (keep the bone). Add chicken to pot.

Fill pot with water so the ingredients are submerged below 2 inches of water.

Cover pot with a lid, leaving about 1 inch of pot uncovered.

Stir regularly for 2 hours.

Take off heat

Roast Chicken / Turkey

Rub 3 tbsp extra virgin olive oil on the outside of the bird. Tip: put the extra virgin olive oil on like a thin layer of sunscreen.

Sprinkle herbs, such as thyme sage, Herbs de Provence, cumin and basil (cumin and sage are in traditional turkey recipes).

Saute onions in butter and extra virgin olive oil until onions are translucent. Add coarsely chopped root vegetables such as carrots, potatoes, yams, sweet potatoes, parnsips and rutabaga. Cook on HIGH.

Roasted Beets and Rutabaga

Rinse all vegetables.

Cut into 2-inch cubes.

Laddle vegetables into a glass baking dish. Drizzle extra virgin olive oil over vegetables. Add sea salt.

Place the baking dish in the over for 40-45 minutes at 375-400° F.

Lentil Dish

Scrub the celery, carrots and onions.

Chop onions into 1/2-inch cubes, celery and carrots into 1/4-inch cubes.

Heat pan on HIGH. Drizzle 1 tsp extra virgin olive oil to coat the pan.

Add onions. Keep them moving in the pan.

Once the onions become translucent, add carrots and celery.

Sweat the vegetables by letting the vegetables cook uncovered so the moisture in the pan can evaporate. Stir occasionally.

Baked Salmon

Preheat over to 375° F.

Remove salmon and let sit for 30 minutes at room temperature.

Rub extra virgin olive oil on both sides of the fish. Add salt to fish.

Spinkle both sides of the fish with rosemary.

Add a thin layer of water to a cooking sheet so that the water just covers the sheet.

Transfer the fish to the cooking sheet.

Bake for 20 minutes.

Kale Dish

Saute onions, carrots and kale stalks.

Add lemon, if desired.

Sweat vegetables on MEDIUM until brown.

Add kale. Let simmer on LOW for about 10 minutes.

Stir ingredients and serve.

Sweet Potato French Fries

Tired of your ordinary, copycat french fries? Try this delicious and simple recipe for the best fries you have ever had. You’ll never go back to ordinary again.

Spring Herb Chicken with Snap Peas

Whisk broth, mustard, salt, pepper and 2 teaspoons flour in a small bowl until smooth.

Sprinkle both sides of the chicken with the remaining 1 tablespoon flour. Heat oil in a large nonstick skillet over medium-high heat. Cook the chicken in two batches, adjusting heat as necessary to prevent burning, until golden, about 2 minutes per side. Transfer the chicken to a plate; tent with foil to keep warm.

Salsa Verde

Place all ingredients in a blender of food processor and pulse until mixed thoroughly.

Pesto Chicken with Spaghetti

puree. Add 1-1/2 bunches of basil and pound until it is coarsely chopped. Mix in the grated Parmesan cheese. Add 1/3 cup of pine nuts and smash to break them up.

Slowly mix in 1/4 cup of olive oil. Season the pesto to taste with salt and pepper. Set it aside.

Grilled Halibut (or Mahi Mahi)

What you will need: 1 lb of fish extra virgin olive oil pinch of salt cooking spray Instructions: Preheat Grill or griddle to medium-high and spray with cooking spray (from distance if using open flame). Rub fish with olive oil and salt. Place fish on grill or griddle for 3:30 – 4 minutes. If using […]

Grilled Cedar Salmon

Salmon with the extra boost of cedar grilling. Select your favorite herbs for a personal touch.