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08/27/2026

Greek style beef and lamb pita kebabs


Kebab skewers
Lavash bread
Tzatziki sauce
Sumac onions and tomatoes
Feta cheese

Meatball kebabs:
1/2 lb ground beef
1/2 lb ground lamb
1/2 yellow onion, grated on the large box grater
3 cloves garlic, minced
2 tsp ground cumin
1 1/2 tsp smoked paprika
1 egg
1/2 cup plain breadcrumbs
1/4 crumbled Greek feta
2 tablespoons chopped fresh parsley
1 1/4 tsp kosher salt
3/4 tsp fresh pepper

1. Gently combine ingredients and form onto metal skewers. Should form about 6. Set up on sheet pan. Cool on 375 until just cooked through (15-20) and then finish under a broiler to get it browned and a little crispy.

Tzatziki Sauce:
1 1/2 cups whole milk Greek yogurt
2 cloves garlic, finely grated
1 good sized or 2 small mini cucumbers grated and pressed to remove excess moisture
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
2 tsp lemon juice and 1 tsp zest
1/2 tsp salt
Drizzle olive oil

1. Mix and gently fold to combine. Let set up covered in fridge to allow flavors to develop for several hours if possible.

Tomato & Onion Salad:
1 1/4 cup assorted mini heirlooms, sliced
1 red onion, sliced into half moons
2 tsp ground sumac
2 tsp lemon juice
2 tbsp olive oil
Salt and pepper
Fresh chopped parsley

08/23/2026

Shrimp and Crab Alfredo Pasta


14 oz pasta
1 lb fresh, wild-caught shrimp
1 cup Dungeness crab, picked over
4 oz pancetta, cubed
3 cloves garlic, minced
1/4 - 1/2 tsp red pepper flakes
1 1/4 cups heavy cream
2 tbsp cream cheese
1 1/4 cup smoked mozzarella, shredded
1 cup Parmesan cheese, finely grated
2 tablespoons unsalted butter
Olive oil
Salt &Pepper

Garnish: chopped parsley & Salt smoked salt

1. Remove shells, clean shrimp, rinse and pat dry. Season with salt and pepper and drizzle with olive oil. Cook on medium in hot skillet until just pink on each side and remove to a dish.
2. In a tiny bit of oil crisp pancetta and set aside.
3. Cook pasta in salted water to al dente and reserve 1/2 cup cooking liquid. Drain and set aside
4. Preheat oven to 350. Add butter and a little more oil to the pan, cook garlic on medium for 30 seconds. Reduce heat. Add in cream cheese and cream and begin stirring to combine. Season with a little bit of salt and pepper and remove from heat.Begin adding the mozzarella a little at a time and then the Parmesan. It should melt with just stirring. Add in the reserved pasta water and then the pasta. Coat well. Top with shrimp, crab and pancetta and a little more Parmesan. Squeeze of lemon juice.
5. Bake until warmed through and top with parsley and smoked salt. Serve warm with garlic bread.

08/21/2026

Steak Sandwich with Roasted Red Pepper Feta spread and crispy shallots

Marinated steak
1 baguette
Roasted red pepper spread
Herb tomatoes
Provolone cheese
Crispy shallots

Roasted Pepper Spread:
1 cup jarred roasted bell peppers Market 🫒
2 tsp chopped Calabrian peppers
3.5 oz barrel aged feta
1/2 cup grated Parmesan
1 tsp lemon juice
1 clove garlic
1/2 tsp salt
2-3 tablespoons olive oil

1. Combine all ingredients in a small food processor. Pulse until somewhat smooth and refrigerate or set aside.

Marinated steak:
1 1/2 lb grass fed sirloin or favorite cut
2 tbsp US Dijon mustard
3 tablespoons good balsamic vinegar
3 cloves garlic, crushed
1/2 tsp kosher salt
3/4 tsp fresh cracked pepper

1. Pat steaks dry and season generously with salt and pepper on both sides. Rub mustard onto both sides, add balsamic and crushed garlic. Marinate for several hours optimally.
2. Remove from fridge at least 30 minutes prior to cooking. Shake off and wipe off some of the marinade. Cook on grill or hot skillet and finish in 450 degrees oven. Let rest and thinly slice against the grain.

Herb Tomatoes:
3 medium dry farmed or heirloom tomatoes
1 tbsp chopped basil
1 tbsp chopped cilantro
1 tbsp chopped parsley
1 clove garlic, minced
Drizzle balsamic
Drizzle olive oil
Salt and pepper

1. Slice tomatoes and top with garlic and herbs. Gently rub in olive oil and balsamic, season, and set aside.

Crispy shallots:
3-4 whole shallot bulbs, peeled and sliced evenly
Avocado or canola oil for frying
Salt

1. Heat a small to medium sauce pan with enough oil to just cover the shallots cooked in batches. About a cup or a cup and a half. When oil reaches about 275 add some of the shallots and cook, stirring as needed, until they are golden brown but not dark brown. Too high a temp and will burn. Drain onto paper towels and salt. Continue until all are fried.

Assemble:
1. Slice baguette, butter and grill until golden brown. Top each slice with roasted pepper spread, then steak, then provolone.
2. Broil until bubbly. Finish with herb tomatoes and crispy onions.

08/16/2026

5 star egg bites! Roasted tomato, spinach, bacon & Gruyere cheese with leftover croissants. Breakfast on the go.


Slow Roasted Tomatoes:
2 cups cherry tomatoes
1 tsp dried Italian seasoning
Drizzle, olive oil
Salt or kosher salt
Pepper

1. Preheat oven to 275 and line a baking sheet with parchment.
2. Slice tomatoes in half, spread in even layer on pan. Sprinkle lightly with salt, pepper, seasoning and olive oil. Bake for 1 to 1/2 hrs until moisture is mostly gone. Cool. Can be done ahead.

Egg Bites:
3 croissants (day or 2 old)
4 slices bacon, cooked to crisp
1/2 cup spinach, chopped
6 eggs and 2 egg yolks
2 tablespoons heavy cream
1/2 cup Parmesan cheese
1 heaping cup Gruyere, shredded (divided)
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 tablespoons unsalted butter for dollop on top

Buttered muffin tin

1. Preheat oven to 350. Combine eggs, egg yolks, cream, Italian seasoning, salt, pepper, Parmesan, and half cup of Gruyere and whisk.
2. Cut each croissant into 4 pieces and press into pan. Fill with egg mixture. Top with spinach, bacon, roasted tomatoes and remaining Gruyere. Add a few dollops of butter and bake.
3. Let rest in pan for 7-10 minutes before removing and serve warm or room temp with balsamic reduction and basil.

08/14/2026

Grilled Chicken Pita with Cowboy Ranch Sauce.

1.5 lbs skinless, boneless chicken thighs
1 - 4 oz tube gochujang paste
2-3 tablespoons soy sauce
1/2 cup honey
1-2 tablespoons rice vinegar
1 tablespoon sesame oil
3 cloves garlic, finely chopped
1 tablespoon grated ginger
Avocado or neutral oil for cooking
Pita bread (lightly oiled and grilled)
Butter lettuce
Cherry tomatoes
Sliced red onions or pickled onions
Scallions
Cowboy ranch

Cowboy Ranch Sauce:
(makes extra)
3/4 cup mayonnaise
3/4 cup sour cream or Greek Yogurt
3 tablespoons buttermilk
2 tsp Dijon mustard
2 tsp Worcestershire sauce
3/4 tsp onion powder
1 tsp garlic powder
3/4 tsp smoke paprika
1/5 tsp cayenne pepper
1/2 tsp dried dill
1/2 tsp salt
Fresh pepper
2 tsp lemon juice
1-2 tablespoons hot honey

1. Whisk well to combine and refrigerate for several hours.

08/06/2026

Blackened Fish Tacos with Roasted Jalapeno-garlic slaw and mango salsa



1 lb fresh fish, patted dry
Roasted jalapeno coleslaw
Peach-Mango salsa
Corn tortillas
Sour cream (garnish)
Cilantro (garnish)
Fresh lime wedges

Roasted Jalapeno Sauce:

2-3 jalapeños (3 is spicy)
4 large cloves garlic, skin on
Drizzle olive oil
1/2 cup mayo
1/4 cup Greek yogurt (full fat)
1 tsp salt
1/4 cup scallions
Squeeze of lime juice
1. Roast peppers and whole garlic cloves on 375 turning as needed to cook evenly and blister on both sides. 20-25 minutes
2. Cool. Peel skin off peppers and remove skin and seeds. Combine in food processor with peeled roasted garlic and remaining ingredients.

Blackening Seasoning:
1 1/2 tsp smoked paprika
1 1/2 tsp granulated garlic
1 tsp onion powder
3/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 tsp dried thyme
1 tsp dried oregano
1 tsp kosher salt

Peach Mango Salsa:
1 peach
1 honey mango
1 medium avocado
1/2 cup scallions
Lime juice to taste
Drizzle olive oil
Salt to taste

1. Peel and chop fruit to even sized pieces and gently toss with remaining ingredients.

Masa tortillas:
1 cup heirloom Masa
1 cup warm water
1 tsp salt
Tortilla press

1. Combine flour with salt and slowly add in the warm water, mixing with a wooden spoon and then combining into a dough ball with your hands until it comes together. Add more water if too dry and more flour if too sticky. Let rest for 10 minutes.
2. Form into golf ball sized pieces and place between Saran Wrap in tortilla press. It may take a few tries to get it right. Set aside and cook in a hot pan with scant amount of oil before serving.

Fish:
Pat dry and season both sides fish. Drizzle small amount of oil onto the fish and a little in the pan. Avocado oil works well. Sear both sides and finish in 350 degree oven until flakey.

Coleslaw:
1 1/2 cups chopped or shredded green cabbage
1 1/2 cups chopped or shredded purple cabbage
A few tablespoons roasted jalapeno sauce

07/31/2026

Lobster & Poblano Corn Chowder with crispy potatoes. Up your chowder game with this crowd favorite

2 lbs lobster tails
2 sticks butter
1 clove garlic
Lemon juice

1. Remove lobster mean from shells, season with salt and pepper, and gently poach in melted butter with one clove of garlic until just cooked through. Baste with butter and turn as needed to cook evenly.
2. Let cool, chop into large pieces and squeeze with lemon

Roasted Potatoes:
1 lb baby gold potatoes
Avocado oil
3/4 tsp garlic powder
S&P
Grated Parmesan

1. Par boil potatoes until fork tender but not mushy.
2. Preheat oven to 425. Quarter potatoes and toss in oil. Season with garlic powder, salt and pepper. Roast for 35-40 minutes turning potatoes to evenly cook. Once crispy top with Parmesan and bake for 10-15 more minutes.

Chowder:
3 slices bacon
2 tablespoons unsalted butter
1 medium yellow onion, finely diced
1 poblano pepper, finely diced
1/2 fresh red bell pepper, finely chopped
3 cloves garlic, minced
2 1/2 cup fresh corn
1/2 cup dry white wine
1 1/2 tsp Old Bay seasoning
1/4 tsp cayenne pepper
S&P
Chcken stock
Heavy cream
Parsley
1. Sauté bacon until crispy and remove from pot. Add butter then sautee onions, poblano, and bell peppers. Add in garlic and spices and season with salt and pepper.
2.Add in corn and sautee for a few minutes. Add wine and cook off.
3. Add enough chicken stock to cover the mixture and some heavy cream. Add back in the lobster.
4. Serve warm with roasted potatoes on top and cheesy bread.

07/21/2026

Perfecting the summer smash burger! Two thumbs up from my toughest critics. Official review: ‘better than In&Out mom’ Here’s the breakdown👇

Makes 4:

Brioche Dinner Rolls or slider buns

1 lb Wyagu ground beef rolled into 8 even pieces and seasoned really well with kosher salt and cracked pepper

8 slices American style cheese

Grated yellow onion squeezed to release liquids

Crispy bacon (1-2 pieces per burger)

Pickles

Calabrian chili pepper aioli:
Mayo
Lemon juice
Chopped Calabrian chili peppers

Method:
Let formed meat come up to temp for a few minutes before cooking. Add to a hot skillet and flatten with a protein press. Pretty thin for extra crispy. Top with thin layer grated onion. Flip once first side is crusty. Cook on second side and top with cheese. Cover pan briefly to melt.

Serve on toasted bun with aioli, two patties, bacon, pickles and more sauce.

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