Brown Butter Chocolate Chip Banana Muffins

Brown Butter Banana Chocolate Chip Muffins

These Brown Butter Chocolate Chip Banana Muffins are the perfect balance of nutty, sweet, and chocolatey goodness! Made with browned butter, ripe bananas, and a touch of Greek yogurt for extra moisture, they’re fluffy, rich, and impossible to resist. 

Ingredients:

• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, browned and cooled
• 1/2 cup white granulated sugar
• 1/2 cup brown sugar
• 1 egg, at room temperature
• 1/4 cup plain Greek yogurt
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla paste
• 3/4 cup semi-sweet chocolate chips, plus more for topping
• 6 jumbo-sized muffin tins (or standard, but baking time may vary)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease or line your jumbo muffin tins with cupcake liners.
2. Brown the butter: In a small saucepan, melt the butter over medium heat, stirring occasionally. Once it starts to foam and turn golden brown with a nutty aroma (about 5 minutes), remove from heat and let it cool for 10 minutes.
3. Mix the wet ingredients: In a large bowl, combine the mashed bananas, cooled brown butter, white sugar, brown sugar, egg, Greek yogurt, and vanilla paste. Whisk until everything is well combined.
4. Mix the dry ingredients: In a separate bowl, sift together the flour, baking soda, baking powder, and salt.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix, or the muffins might get dense.
6. Fold in chocolate chips: Gently fold in the 3/4 cup of chocolate chips, saving some extra to sprinkle on top.
7. Fill muffin tins: Scoop the batter into your prepared muffin tins, filling them about 3/4 full. Top with additional chocolate chips for that extra indulgence.
8. Bake: Bake the muffins at 375°F (190°C) for 25–26 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Tips:

• Sprinkle extra chocolate chips on top before baking for that bakery-style look.
• Browned butter adds a rich, nutty flavor that elevates these muffins to the next level!

Enjoy these perfectly baked, rich, and chocolatey banana muffins! Perfect for any time of day—let me know how they turn out!

Let’s Talk Ingredients: The Stars of These Muffins!

When it comes to baking, it’s the little details that really bring a recipe to life. In these Brown Butter Banana Chocolate Chip Muffins, a few key ingredients make all the difference, turning a simple muffin into something crave-worthy. Let’s break down the magic behind some of these stars:

1. Bananas

Ah, the humble banana. We all know them as a breakfast staple or a quick snack, but when they get a little too ripe, that’s when the magic happens. Those brown-speckled bananas? They’re pure gold in the world of baking. Overripe bananas bring natural sweetness, moisture, and that signature banana flavor that turns muffins from ordinary to irresistible. Plus, they’re packed with potassium, so let’s just call these muffins a tasty way to sneak in some health benefits!

2. Brown Butter

Now, let’s talk about the game-changer: brown butter. If you’ve never browned butter before, get ready for a flavor upgrade. By cooking the butter until the milk solids toast, you unlock this deep, nutty aroma that adds a rich, caramel-like flavor to your muffins. It’s like giving your classic muffin recipe a gourmet twist—no extra effort required, but your taste buds will definitely notice the difference.

3. Greek Yogurt

Next up, we’ve got Greek yogurt. You might think it’s just for parfaits or smoothies, but in baking, it’s the ultimate secret weapon for keeping things moist. Greek yogurt not only adds creaminess to the batter, but it also lends a slight tang that balances out the sweetness. Plus, it adds a sneaky bit of protein, so you can totally tell yourself these muffins are a power breakfast.

4. Vanilla Paste

Now, you could use vanilla extract, but we’re stepping it up a notch with vanilla paste. This ingredient is like vanilla on steroids (in the best way possible). Vanilla paste is packed with those lovely little seeds that give a more intense, pure vanilla flavor. Every bite of your muffin will have that aromatic, warm vanilla vibe. It’s subtle, but trust me, it makes a difference.

5. Chocolate Chips

And, of course, who could forget chocolate chips? Semi-sweet is my go-to because it gives you that perfect balance of richness without overpowering the banana. The melted chocolate running through the muffins creates these little pockets of indulgence that make you want to go back for seconds (or thirds… no judgment here). Pro tip: sprinkle a few extra on top before baking for that bakery-style muffin top!

Apple Pastry Donuts

Apple Pastry Donuts with Vanilla Ice cream and Caramel

These Apple Pastry Donuts are super easy to make and taste like fall in every bite! Wrapped in buttery puff pastry and sprinkled with cinnamon sugar, they’re perfect for a cozy afternoon snack or dessert. It’s like enjoying an apple pie without all the work of making one. Trust me, you’ll want to make these on repeat!

Crispy Apple Pastry Donuts with Caramel Drizzle & Vanilla Dream

These apple pastry donuts are the perfect fall indulgence—crispy, sweet, and spiced just right. Honeycrisp apples get wrapped in flaky puff pastry and baked to golden perfection. Drizzle with caramel, scoop some vanilla ice cream on the side, and you’ve got dessert heaven on a plate!

Extra Tips for a Next-Level Treat:

Apple Choice: Honeycrisp apples are the go-to here for their perfect balance of sweet and tart, but you can swap in Fuji or Pink Lady for a slightly different flavor.

Puff Pastry Hack: If you’re short on time, store-bought puff pastry is your best friend! But if you’re feeling ambitious, you can totally make your own.

Mix It Up: Want to make it extra fancy? Add a pinch of nutmeg or cloves to the cinnamon sugar mix for an extra layer of flavor.

Garnish: Dust the finished donuts with powdered sugar, or go big with whipped cream for that over-the-top café vibe.

Perfect Pairing: Serve these with hot spiced apple cider or a warm chai latte. You’re welcome!

INGREDIENTS

• 2 large Honeycrisp apples
• 1 puff pastry sheet, thawed
• 5 tablespoons sugar
• 2 tablespoons ground cinnamon
• 1 egg, lightly beaten

Optional for serving:

• Caramel sauce
• Vanilla ice cream

INSTRUCTIONS

1. Preheat the Oven: Crank it up to 400°F. Get that pastry nice and crispy.
2. Prep the Puff Pastry: Make sure it’s fully thawed if frozen. Follow the package instructions, but typically, it only takes about 30 minutes at room temp.
3. Slice Those Apples: Cut your apples into ¼-inch thick rounds. You should get 8-10 slices. Use a small cookie cutter (or even a bottle cap!) to core them out for that donut shape.
4. Cinnamon-Sugar Magic: Mix the sugar and cinnamon in a shallow dish. Dunk each apple slice into the mixture until fully coated. It’s like giving your apples a sweet, spiced spa day.
5. Wrap It Up: On a floured surface, roll out the puff pastry and slice it into thin strips. Wrap each apple slice with 2-3 strips of puff pastry until you have a cute little apple “donut.”
6. Egg Wash Shine: Brush the beaten egg over the pastry-wrapped apples, then sprinkle some extra cinnamon-sugar on top because we’re extra like that.
7. Bake to Perfection: Pop those bad boys in the oven for 15-20 minutes. Check around 15 minutes to make sure they’re not burning. They’re ready when golden and crisp.
8. Time to Serve: Plate your warm apple pastry donuts with a drizzle of caramel sauce and a generous scoop of vanilla ice cream on the side. Insta-worthy and absolutely delicious.

Personal Tip: You might want to double the batch—these disappear fast!

Lavender Mint Mojito Mocktail

This refreshing Lavender Mint Mojito Mocktail combines the delicate floral notes of lavender with the bright zing of fresh lime and mint. It’s an elegant, alcohol-free twist on the classic mojito, perfect for warm afternoons or special occasions. For an extra touch of magic, use butterfly pea flowers to create a stunning color-changing effect when the lime juice hits. It’s a fun way to add a little drama to your drink presentation!

Ingredients:

For the Lavender Simple Syrup:

• 1 cup water
• 1 cup granulated sugar
• 2 tbsp dried lavender
• 1 tbsp butterfly pea flowers (optional for color)

For the Mocktail:

• Fresh mint leaves
• 1 lime, quartered
• Ice
• Sparkling water
• 2-3 tbsp lavender simple syrup (to taste)

Instructions:

Lavender Simple Syrup:

1. Prepare the syrup: In a small saucepan, combine 1 cup of water, 1 cup of sugar, 2 tablespoons of dried lavender, and 1 tablespoon of butterfly pea flowers (if using). Heat the mixture over medium heat, stirring occasionally, until the sugar is fully dissolved.
2. Simmer: Once the sugar has dissolved, let the mixture simmer for 1 minute to ensure the lavender releases its flavor.
3. Steep: Remove the saucepan from the heat and allow the mixture to steep for about 30 minutes. This will give the syrup time to absorb the floral essence of the lavender and the optional color from the butterfly pea flowers.
4. Strain and store: Strain the syrup through a fine mesh sieve to remove the lavender and flowers. Let the syrup cool completely before using. Store any leftover syrup in an airtight container in the refrigerator for up to two weeks.

Tip: This lavender syrup can be used in other beverages, teas, or even drizzled over desserts for a floral twist.

Lavender Mint Mojito Mocktail:

1. Muddle the mint and lime: In a glass, add a handful of fresh mint leaves and a lime quarter. Use a muddler or the back of a spoon to gently crush the mint and lime, releasing their flavors and juices.
2. Add syrup and ice: Pour in 2-3 tablespoons of your lavender syrup, depending on how sweet and floral you want the mocktail. Then, add ice to the glass.
3. Top with sparkling water: Fill the glass with sparkling water, stirring gently to combine all the ingredients.
4. Garnish and serve: Garnish with extra mint leaves or a lime slice. Serve immediately and enjoy!

Bonus Color Trick:

To create an enchanting color-changing effect, you can incorporate butterfly pea flowers. After steeping 1 tablespoon of butterfly pea flowers in 1 cup of hot water and letting it cool, add a splash of this vibrant blue liquid to your mocktail. When you squeeze in lime juice, the acidity will magically shift the color from blue to a mesmerizing shade of purple!

Tips and Notes:

• Make Ahead: You can prepare the lavender simple syrup in advance and keep it refrigerated for up to two weeks. This way, it’s ready whenever you’re craving a quick mocktail or need a syrup for another recipe.
• Customization: Adjust the lavender syrup to your preference. If you prefer a sweeter drink, feel free to add an extra tablespoon. For a more herbal flavor, muddle more mint in the glass.
• Butterfly Pea Flowers: While optional, butterfly pea flowers add a stunning visual element to this drink. They can be found at specialty tea shops or online and are completely natural. The color-changing trick works because of the pH shift when lime juice is added—turning the blue tea into purple.
• Serving Suggestions: This mocktail pairs beautifully with light, summery appetizers like cucumber sandwiches, a fresh fruit platter, or a charcuterie board. It’s also a crowd-pleaser at baby showers, brunches, or picnics.

Mini Creole Chicken Pot Pies

Get ready to dig into these Mini Creole Chicken Pot Pies – a bold, flavorful twist on a classic comfort food! Imagine tender chicken, veggies, and Creole spices wrapped in flaky, buttery puff pastry, with a cheesy golden top that’ll have everyone reaching for more. They’re fun to make and even better to eat. Let’s go!

Mini Creole Chicken Pot Pies

Ingredients:

• 1.5 cups frozen peas & carrots, cooked and drained
• 1 cup diced rotisserie chicken (great for adding extra flavor with less effort)
• 1 can cream of chicken soup
• 1 tbsp fresh thyme, chopped (plus extra for garnish)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp Creole seasoning @floraandmana
• Salt & pepper to taste
• 2 packages puff pastry sheets, thawed
• 1 beaten egg (for egg wash)
• 1/2 cup grated cheese (cheddar, or mix it up with your favorite blend)

Instructions:

1. Preheat & Prep:
Set your oven to 375°F (190°C). In a large bowl, mix the cooked peas and carrots, diced rotisserie chicken, and cream of chicken soup until well blended. Add in the garlic powder, onion powder, fresh thyme, Creole seasoning, and a pinch of salt and pepper. Taste the mixture and adjust the seasoning if you like – the Creole seasoning should give it a nice kick, but if you want more heat, toss in a bit of cayenne or extra black pepper!

Tip: Using rotisserie chicken saves tons of time, but if you have leftover grilled or baked chicken, go ahead and use that. Even shredded turkey would work well here.

2. Get the Muffin Tin Ready:
Lightly grease a 12-cup muffin tin. Roll out your thawed puff pastry sheets on a floured surface, then cut into 12 squares, making sure they’re big enough to line the cups. Gently press each square into the muffin cups, covering the bottom and sides.

Tip: If your puff pastry feels sticky or tough to work with, pop it in the fridge for 5 minutes. Cold puff pastry is easier to handle, and it bakes up puffier and flakier. You could also use a biscuit cutter to make perfect circles if you want a round top!

3. Assemble the Pies:
Spoon your chicken-veggie mixture evenly into each puff pastry-lined cup, filling them about three-quarters of the way. Roll out any leftover puff pastry and cut out 12 smaller squares or rounds for the tops. Place a piece of pastry over each filled cup and pinch the edges to seal the pies. Be sure to cut a small slit in the top to let steam escape during baking.

Tip: Don’t overfill the pies – leaving a little room ensures the filling stays put and doesn’t bubble over.

4. Egg Wash & Bake:
Whisk your beaten egg with a splash of water, and brush it over the tops of each pie. This helps the puff pastry turn golden brown and gives it that beautiful glossy finish. Sprinkle grated cheese generously over each pie. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.

Tip: Keep an eye on them in the last few minutes – you want that perfect golden color without burning the pastry. If the tops start browning too quickly, loosely cover with foil.

5. Garnish & Serve:
Let the pies cool in the muffin tin for about 5 minutes before carefully removing them. Garnish with a little extra fresh thyme to add a pop of color and flavor. Serve them warm and enjoy that incredible combination of flaky pastry, cheesy goodness, and savory Creole-spiced filling.

Tip: These mini pot pies freeze beautifully! Just pop any leftovers (if you have any) in the freezer, and when you’re ready for a quick meal, reheat in the oven until warmed through.

Pro Tips for Success:

• Cheese swap: While cheddar is classic, smoked gouda or Monterey Jack would add a rich, smoky flavor that takes these pies to the next level.
• Make it ahead: You can prepare the filling in advance and store it in the fridge for up to two days. Then just assemble and bake when you’re ready.
• Creole seasoning: If you don’t have Creole seasoning, you can make your own with paprika, cayenne, garlic powder, onion powder, thyme, and oregano.

One Pan Seared Salmon with Cherry Tomatoes

Easy low carb one pan, minimal effort, and max flavor!  Seared salmon with burst cherry tomatoes, fresh herbs, and a zesty finish. Perfect for a quick weeknight dinner or impressing guests!

One Pan Seared Salmon with Cherry Tomatoes

Ingredients:

• 3 salmon fillets
• 2 tbsp  Extra Virgin Olive Oil @Pompeian 
• ½ pint yellow cherry tomatoes
• ½ pint red cherry tomatoes
• ½ cup red onions, sliced
• 2 garlic cloves, sliced
• 2 tsp smoked paprika
• 1 sprig thyme, plus extra for garnish
• Zest of ½ lemon
• Juice of 1 lemon
• Salt & pepper, to taste
• Optional: Sliced jalapeno

Instructions:

1. Cook Salmon: Season salmon with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear salmon, skin-side up, 3-4 minutes per side. Set aside and cover.
2. Make Sauce: Add remaining olive oil to the same skillet. Cook cherry tomatoes until they burst and char, about 10 minutes. Stir in onions, garlic, lemon zest, thyme, paprika, salt, and pepper.
3. Finish: Return salmon to the skillet. Spoon sauce over and simmer for 5-6 minutes. Squeeze lemon juice on top and garnish with thyme.

Rasta Pasta

Rasta Pasta with Jerk Salmon: A Caribbean Delight for Your Dinner Table

Are you ready to transport your taste buds to the Caribbean? Our Rasta Pasta recipe, featuring salmon, bell peppers, and a rich, creamy sauce seasoned with Jamaican Jerk Joy, is a perfect way to spice up your dinner routine. Whether it’s a cozy night in or a festive gathering with friends, this dish brings a burst of Caribbean flavors to your table.

The Heart of the Dish: Jerk Seasoning

Jamaican Jerk seasoning is the star of this dish, offering a unique blend of spices that include allspice, cinnamon, ginger, and nutmeg, along with a spicy kick from Scotch bonnet peppers. This seasoning creates a perfect harmony of heat and sweet, pivotal to the dish’s character.

Extra Tips for an Enhanced Caribbean Experience

1. Salmon Selection: Opt for fresh, high-quality salmon for the best flavor and texture.
2. Pasta Alternatives: While fettuccine is recommended, feel free to experiment with other types of pasta like penne or spaghetti for different textures.
3. Customize the Heat: Adjust the amount of jerk seasoning to suit your spice preference.
4. Sauce Consistency: For a thicker sauce, let it simmer for a few extra minutes. For a thinner sauce, add a little more broth.
5. Fresh Herbs: Use fresh thyme and cilantro for a more vibrant flavor profile.
6. Pair with a Drink: Complement this dish with a refreshing tropical beverage like a coconut water or a fruity Caribbean mocktail.

INGREDIENTS

• 4 salmon filets (4-6 ounces each)
• 6 tbsp extra virgin olive oil, divided
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 1/2 cup red onions, sliced
• 3 sprigs thyme, divided
• 6 garlic cloves, minced
• 1 inch ginger, grated
• 1 can diced tomatoes
• 1 can coconut milk
• 1/2 cup chicken or veggie broth
• 5-8 ounces shredded Parmesan cheese
• 16 oz fettuccine pasta (or noodles of choice)
• Kosher salt, to taste
• Ground black pepper
• 2 tbsp of sun-dried tomatoes
• 1 tbsp mild wet Jamaican jerk seasoning
• 2 tbsp dry Jamaican jerk seasoning, divided
• 2 tsp curry powder, divided
• 2 tsp paprika, divided
• Optional garnishes: cilantro, grated Parmesan, lime

INSTRUCTIONS

1. Season salmon filets generously on both sides with salt, pepper, 1 tbsp of dry jerk seasoning, and thyme. Set aside.
2. In a skillet, heat 2 tbsp of olive oil over medium-high heat. Cook salmon for 3-5 minutes on each side, depending on thickness. Remove from heat and set aside.
3. Cook fettuccine noodles according to package instructions. Drain and set aside.
4. In a large pot, heat 1 tbsp of olive oil. Sauté garlic, ginger, red onions, and bell peppers for 5-7 minutes or until tender.
5. Stir in diced tomatoes, coconut milk, and chicken broth. Let it simmer for 10 minutes, stirring occasionally.
6. Season the sauce with remaining dry and wet jerk seasoning, sun-dried tomatoes, curry powder, paprika, and salt and pepper to taste. Stir in half of the thyme.
7. Mix in the shredded Parmesan cheese, cooking for 5-7 minutes more. Adjust seasoning as needed.
8. Add cooked noodles to the sauce. Cook together for another 7-10 minutes, stirring occasionally.
9. Plate the pasta and top with cooked salmon. Garnish with cilantro, additional Parmesan, and a squeeze of lime, if desired.

Jalapeño Cheddar Farina Bread with Honey Butter

INGREDIENTS

• â…” cup unbleached all-purpose flour
• â…” cup whole wheat flour
• 2/3 cup farina ( cream of wheat)
• 1 1/4 tsp kosher salt
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 cup white cane sugar
• 1/3 cup light brown sugar
• 1/2 cup unsalted browned butter, melted
• 2 large eggs
• 1 cup buttermilk
• 3 tbsp heavy cream
• 1 1/4 cups sharp cheddar, shredded
• 2 jalapeños, diced and seeds removed

HONEY BUTTER

• 1/2 cup unsalted butter, melted
• 3 tbsp honey
• flaky sea salt on top

INSTRUCTIONS

Preheat the oven to 375°F. Line a baking pan or grease a skillet. Start with brown butter, and cook over medium heat until butter starts to brown ( 5 mins ). Don’t cook too long or it will burn. Set aside and let cool. Have all ingredients prepared and measured out. Mix both flours, farina, salt, baking powder, baking soda, and both sugars in a large bowl. Add in eggs, buttermilk, heavy cream, and browned butter to the same bowl and mix until well incorporated. Using a spatula, mix in cheese and jalapeño. Transfer to a baking pan, add a few slices of jalapeño on top, and sprinkle on some shredded cheese. Bake for 25-28 mins, depending on pan size. Check the center with a toothpick. While baking, whip together butter and honey for spread. After baking, allow to cook in the pan for 15 mins. Brush on honey butter and sprinkle flaky sea salt! Enjoy!

Thai Basil Chicken

Thai Basil Chicken, also known as Pad Krapow Gai, is a classic dish that offers a taste of the vibrant and aromatic flavors of Southeast Asia. This recipe features ground chicken, fragrant Thai basil leaves, and a perfect blend of savory and spicy ingredients. It’s a quick and easy dish that’s perfect for a weeknight dinner or when you’re craving something exotic and flavorful.

The Essence of Thai Basil

Thai basil, with its unique anise-like flavor, is the heart of this dish. It brings a distinct aroma and taste that sets this recipe apart from other stir-fries. Whether you use holy basil or Grapow, the freshness and vibrancy of the basil are key to achieving the authentic taste of this beloved Thai dish.

Extra Tips for an Authentic Thai Experience

1. Chicken Alternatives: If you prefer, you can use tofu as alternatives to chicken.
2. Adjust the Heat: Modify the number of Thai chilies based on your spice tolerance.
3. Vegetarian Adaptations: For a vegetarian version, replace the chicken with firm tofu and ensure all sauces are vegetarian-friendly.
4. Fresh Ingredients: Use fresh Thai basil leaves for the best flavor. If unavailable, Italian basil can be used as a substitute, though the flavor will differ slightly.
5. Serving Suggestions: Serve over steamed jasmine rice with a side of spicy garlic green beans and a fried egg for a complete meal.
6. Flavor Enhancements: For added depth, a squeeze of lime juice before serving can brighten up the flavors.

INGREDIENTS

• Chicken breast, 1.5 lbs (grounded or minced)
• Vegetarian oyster sauce, 2 tbsp
• Non-soy soy sauce, Tamari, or coconut aminos, 2 tbsp
• Cooking oil, 3-4 tbsp
• Garlic, minced, 12 cloves
• Thai chilies, minced, 5-6
• Large onion, thinly sliced, 1
• Fish sauce, 1 ½ tbsp
• Brown sugar, 1 tbsp
• Large red bell pepper, thinly sliced, 1
• Thai basil leaves (holy basil or Grapow), 2 cups
• Black pepper, ½ tsp
• White pepper, 1 tsp

INSTRUCTIONS

1. In a mixing bowl, blend the ground chicken with vegetarian oyster sauce and non-soy sauce. Set aside.
2. Prepare the Thai basil leaves by washing and removing stems. Tear or chop roughly.
3. Heat a wok over high heat. Add oil, minced chilies, and garlic, frying for about 2 minutes.
4. Introduce the seasoned chicken. Break it into small pieces and cook until it’s no longer pink (about 5 minutes).
5. Add sliced onions, brown sugar, and fish sauce. Cook for 3 minutes or until onions are tender.
6. Stir in the red pepper slices, Thai basil leaves, black pepper, and white pepper. Cook for an additional minute.
7. Take the wok off the heat.

For serving: Enjoy over jasmine rice, a side of spicy garlic green beans, and a fried egg.

Tropical Layered Smoothie

INGREDIENTS

• 1 cup of ripe mango, cut into cubes (preferably frozen for a thicker consistency)
• 1 medium-sized ripe banana (also frozen for added creaminess)
• ½ cup of frozen blueberries (for a vibrant color and rich taste)
• ½ cup of refreshing coconut water (for a tropical twist)
• ½ cup of creamy Greek yogurt or Coconut yogurt for vegan option (adds protein and smooth texture)
• 1 teaspoon of honey (for natural sweetness)
• ¼ teaspoon of vanilla extract (for a hint of aromatic flavor)

INSTRUCTIONS

1. Begin by combining the mango, banana, coconut water, Greek or coconut yogurt, honey, and vanilla extract in a blender. Blend these ingredients until they achieve a smooth and creamy consistency.
2. Next, pour half of this vibrant, yellow-hued mixture into a separate container. Keep it aside for the final assembly.
3. Now, add the frozen blueberries to the remaining half in the blender. Blend again until the mixture turns into a rich, deep blue smoothie, celebrating the essence of the blueberries.
4. To assemble, gently pour the banana-mango smoothie over the blueberry layer in a glass, creating a visually stunning two-layer effect.
5. Finally, garnish the top with fresh, bite-sized mango pieces. This not only adds a delightful texture but also enhances the tropical appeal.
6. Your Tropical Layered Smoothie Delight is ready! Savor this refreshing and nutritious drink, perfect for a sunny day or whenever you need a tropical escape. Enjoy!

Mini Creole Chicken Pot Pie

INGREDIENTS

• 1.5 cups of frozen peas and carrots, cooked and drained
• 1 cup diced cooked chicken (using rotisserie chicken for a deeper flavor)
• 1 can cream of chicken soup
• 1 tbsp fresh thyme, finely chopped, plus extra for garnish
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp Creole seasoning
• Salt and pepper, to taste
• 2 packages puff pastry sheets, thawed
• 1 beaten egg (for egg wash)
• 1/2 cup grated cheese (for topping)

INSTRUCTIONS

1. Preparation:
   
   • Preheat the oven to 375°F (190°C).
   • In a bowl, mix the cooked peas and carrots, diced chicken, and Cream of Chicken Soup.
   • Add garlic powder, onion powder, thyme, Creole seasoning, salt, and pepper. Stir until evenly combined.
2. Prepare Muffin Tin:
   
   • Lightly grease 12 cups of a muffin tin.
   • Roll out the puff pastry and cut into 12 squares. Press each square into a muffin cup, ensuring full coverage of each cup.
3. Assemble Pot Pies:
   
   • Evenly distribute the chicken mixture into each pastry-lined cup, filling them three-quarters full.
   • Cut out 12 pastry tops using a round cutter (or squares) and place them over each cup, pressing the edges to create a seal. Make a small slit on the top of each pie to vent.
4. Egg Wash and Bake:
   
   • Prepare the egg wash by whisking the beaten egg with a bit of water.
   • Brush each pastry top with the egg wash for a glossy finish.
   • Sprinkle grated cheddar cheese generously on top of each pie.
   • Bake for 20-25 minutes, or until the pastry puffs up and turns a beautiful golden brown.
5. Serve:
   
   • Let the pies cool in the tin for about 5-7 minutes.
   • Carefully remove them and place on a serving dish.
   • Garnish each pie with a sprig of fresh thyme.
   • Serve warm and enjoy the rich, Creole-inspired flavors.

Wiz Red Velvet Cake

CAKE

• 1/2 cup freshly brewed hot coffee
• 1/4 cup unsweetened cocoa powder
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tap fine sea salt
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 cup buttermilk, at room temperature
• 2 tsp high-quality vanilla paste
• 3 tsp natural red food coloring gel (optional; for a pinker hue, substitute with beet coloring)
• 1 tsp white vinegar

Frosting

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 tsp high-quality vanilla paste
• 1/2 tsp fine sea salt
• 2 cups powdered sugar, sifted

Cake

1. Preheat oven to 325°F . Line and grease three 8-inch cake pans.
2. Mix cocoa powder with hot coffee; set aside.
3. Sift flour, baking powder, baking soda, and salt.
4. In a large bowl, whisk sugar, oil, and butter. Add eggs and yolk, mixing after each.
5. Mix in buttermilk, vanilla paste, food coloring, vinegar, and coffee mixture.
6. Fold dry ingredients into wet in three parts.
7. Divide batter into pans, tap to remove air bubbles.
8. Bake 25-30 minutes until a tester comes out clean.
9. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool fully.

Frosting

1. Beat cream cheese and butter in a large bowl until smooth and creamy. Add vanilla paste, then gradually beat in sifted
2. powdered sugar until fluffy (about 3 minutes). Adjust thickness with milk or extra powdered sugar as needed.

Assembly

1. Level cooled cakes if needed. Start with the first layer on your cake stand.
2. Apply frosting on top, then add the next layer. Repeat with all layers.
3. Frost the outside to your preference and decorate.

Upside Down Zucchini and Yellow Squash Pastry

INGREDIENTS

• Puff pastry, homemade or store-bought, cut into rectangles
• 1 tbsp of olive oil
• 1 small zucchini, sliced in circles
• 1 yellow squash, sliced in circles
• 1 tbsp of balsamic glaze syrup
• 1 tsp hot honey mild
• A handful of fresh basil
• 1 thinly sliced garlic clove
• Garlic of Eden seasoning
• Kosher salt to taste
• Freshly grated mozzarella cheese
• Egg wash

INSTRUCTIONS

• Preheat the oven to 400°F (204°C)
• Spices
• Hot Honey

Crispy & Soft Accordion Potatoes

INGREDIENTS

• 4 to 6 Large Red Potatoes (lower starch content)
• For Garlic Herb Butter:
• 1/4 cup Melted Butter (dairy or vegan)
• 4 Cloves of Minced Garlic
• 1 tsp All-Purposeful Seasoning Blend
• 2 tsp Creole Kick Carnival Seasoning
• Sea Salt, to taste
• Optional Garnish: Flaky Sea Salt, 2 tbsp Fresh Parsley Flakes

INSTRUCTIONS

1. Begin by preheating your oven to 400°F (200°C).
2. Thoroughly wash the potatoes.
3. Trim the ends off each potato, then cut them lengthwise into rectangles about 1/2 to 3/4 inches thick. This size ensures a soft interior and crispy exterior.
4. Sandwich a potato slice between two chopsticks and slice vertically along its length. Flip over and repeat the process diagonally. -( the chopsticks will help. Make sure U don’t cut all the way through.)
5. Immerse the sliced potatoes in cold water to prevent browning and to minimize starch.
6. Skewering is optional – slide the skewer through each potato, stretching it gently from the base to the middle.
7. Arrange the potatoes on a parchment-lined baking sheet and generously apply the garlic-herb butter mixture.
8. Bake for 30-40 minutes, turning them over halfway through. They should have golden centers and crispy edges when done.
9. Allow the potatoes to cool for about 5 minutes before serving.

ADDITIONAL TIPS

• For extra crispiness, aim for thinner slices (between 1/4 and 3/8 inches).
• When skewering the potatoes, make sure to thread with caution. This ensures the potatoes remain intact and are properly prepared for cooking
• Flip the potatoes gently to keep their shape intact.
• To revive leftovers, reheat them in the oven for the best texture and flavor.

Classic Bruschetta

INGREDIENTS

• 1 baguette, cut in half lengthwise
• 2 tsp minced fresh garlic
• 2 tbsp balsamic vinegar
• 3 tbsp extra-virgin olive oil, plus more for brushing @flordelajara_oliveoil
• 2 1/2 cups finely chopped cherry or grape tomatoes
• 1/3 cup thinly sliced fresh basil leaves
• 1/4 tsp salt, or to taste
• 1 tsp freshly ground black pepper
• 1 tsp all-purpose seasoning @floraandmana
• 1/4 cup grated Parmesan cheese for garnish
• 1-2 tsp balsamic glaze for drizzling garnish (optional)

INSTRUCTIONS

1. In a medium mixing bowl, combine tomatoes, garlic, basil, balsamic vinegar, 3 tbsp olive oil, 1/4 cup, salt, all-purpose seasoning, and black pepper. Stir everything together until well mixed.
2. Let the mixture sit at room temperature for 15-30 minutes. This allows the flavors to meld and intensify, creating a more robust taste.
3. Preheat your oven to 400°F (200°C).
4. Slice the baguette into individual serving pieces.
5. Brush one side of the baguette with olive oil. This adds flavor and crispness to the bread.
6. Place the baguette slices in the oven and toast for about 5 minutes. Then, switch to broil for the last minute to achieve a golden-brown crust. Keep a close eye on it to avoid burning.
7. Spoon the tomato mixture generously onto each slice.
8. Garnish with Parmesan cheese. This adds a lovely, salty depth to each bite.
9. Drizzle a small amount of balsamic glaze over each piece. This not only adds a sweet and tangy flavor but also makes the bruschetta visually appealing.
10. Serve Immediately

Mint Chocolate Cookies

INGREDIENTS

• 1 cup butter, room temperature
• 1/2 cup dark brown sugar
• 1/2 cup cane sugar
• 1 large egg
• 2 tsp vanilla paste
• 1 & 3/4 cups (250g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2/3 cup cocoa powder
• 2 tsp espresso powder
• 1 tsp flaky sea salt, plus extra for topping
• 16 whole mint chocolate candies
• 1/4 cup chopped mint chocolate candies
• 1/4 cup mint chocolate candies, melted for drizzling

INSTRUCTIONS

1. Preheat your oven to 350 degrees Fahrenheit (convection setting).
2. In a stand mixer or using a hand mixer, beat the butter for 3-5 minutes until it turns off-white and fluffy.
3. Blend in both the brown and cane sugars until the mixture becomes light and airy, about 2 minutes.
4. Gently mix in the egg, ensuring it’s fully incorporated. Stir in the vanilla paste.
5. Gradually add the flour, baking soda, baking powder, espresso powder, cocoa powder, and salt to the mixture. Blend on a low setting if using a mixer, or gently fold in with a spatula if mixing by hand, until a cohesive dough forms.
6. Scoop the dough into portions. Press a whole mint chocolate candy into the center of each, slightly flattening the cookies. Sprinkle additional chopped mint chocolate pieces and a pinch of flaky sea salt on top for an extra burst of flavor.
7. Bake the cookies for 9-11 minutes. They should be set but still soft.
8. For a professional finish, immediately after baking, use a circular cutter or cup to gently swirl around each cookie, creating perfectly round edges. Allow the cookies to cool on the tray for 10 minutes before transferring them to a wire rack.
9. Drizzle the melted mint chocolate over the cookies for a lusciously decorative touch.

Sweet and Sour Chicken

INGREDIENTS

• Chicken:
  – 2 chicken breasts, cut into bite-sized pieces
  – 1 egg
  – 3 tbsp soy sauce (no soy @oceanshalo preferred )
  – 1/2 tsp black pepper
  – 2 tbsp rice vinegar
  – 1/4 cup flour (for wet batter)
  – 4 cloves garlic, minced
  – 1 tsp ginger, minced
• Vegetables:
  – 1 red bell pepper, chopped
  – 1 green bell pepper, chopped
  – 1/2 red onion, chopped
  – 1/2 cup pineapple, chunked
• Sweet and Sour Sauce:
  – 3 tbsp ketchup
  – 2.5 tbsp rice vinegar
  – 1/2 cup pineapple juice
  – 3 tbsp soy sauce
  – 2 tbsp vegetarian oyster sauce
  – 2 tbsp brown sugar
  – 1 tbsp tomato paste
  – 1 tbsp cornstarch
  – 1 tsp ginger, minced
  – 4 cloves garlic, minced
• Dry Batter:
  – 1/4 cup flour
  – 1/2 cup cornstarch
  – Salt and pepper, to taste
• Garnish:
  – Sesame seeds
  – Chopped green onions

INSTRUCTIONS

1. Marinate chicken with soy sauce, garlic, black pepper, rice vinegar, and egg. Ensure all pieces are well-coated.
2. In a bowl, mix together all sweet and sour sauce ingredients. Set aside.
3. Add 1/4 cup flour to the chicken, aiming for a thick, slightly runny consistency. Adjust flour as needed.
4. Prepare the dry batter by mixing flour, cornstarch, salt, and pepper. Set aside.
5. Coat the marinated chicken in the dry batter.
6. Heat oil in a pan over medium-high heat. Fry the chicken until golden brown, about 2-3 minutes per side. For extra crispiness, remove the chicken, increase heat, and re-fry for 1-2 minutes.
7. In a separate pan, sauté bell peppers and onion in oil over medium-high heat for 2 minutes. Add pineapple and cook until vegetables are lightly charred.
8. Pour in the sweet and sour sauce, simmering for 2-3 minutes until it thickens. Adjust consistency with pineapple juice if needed.
9. Add the crispy chicken to the sauce, and sauté on high heat for 1 minute.
10. Garnish with toasted sesame seeds and chopped green onions.

Lasagna Stew

INGREDIENTS

• 2 Tbsp olive oil, divided
• 1 large yellow onion, diced
• 6-8 garlic cloves, minced
• 1 each: Red, Yellow, and Green bell pepper, diced small
• 1 zucchini, diced small
• 1 cup diced tomatoes
• 4 cups low-sodium vegetable broth (plus more if needed)
• 8 oz tomato sauce
• 2 Tbsp tomato paste
• 1 ½ Tbsp sundried tomato paste
• 1 tsp dried basil
• ½ tsp dried oregano
• 1 tsp dried parsley
• 2 tsp Garlic of Eden seasoning
• ½ tsp crushed chili pepper flakes (adjust to taste)
• Salt and freshly ground black pepper, to taste
• 25 pieces Mafalde noodles, broken into thirds (6 oz)
• 1 1/4 cups fresh mozzarella cheese, diced or shredded
• 1/2 cup finely shredded Parmesan cheese
• 8 oz whole milk ricotta cheese
• 3 Tbsp chopped fresh cilantro
• 3 Tbsp chopped fresh parsley (plus extra for garnish)

INSTRUCTIONS

1. Heat a large pot over medium-high heat. Add olive oil, followed by the onions and garlic. Sauté for 2 minutes.
2. Mix in bell peppers, zucchini, and the dry seasonings (basil, oregano, parsley, Garlic of Eden seasoning, chili flakes, salt, and pepper). Cook for 7 minutes.
3. Add vegetable broth, diced tomatoes, tomato sauce, tomato paste, and sundried tomato paste. Stir well. Taste and adjust seasoning as desired.
4. Bring to a gentle boil. Add broken Mafalde noodles, cover the pot, and simmer for about 20 minutes. Stir occasionally to prevent sticking and check noodle tenderness. Adjust seasoning if necessary.
5. Once noodles are cooked, stir in fresh cilantro and parsley.
6. To serve, ladle stew into bowls. Top each with a dollop of ricotta, a sprinkle of Parmesan and mozzarella, and a garnish of fresh herbs.

Chunk’n Crunch Cookies

INGREDIENTS

• 1 ½ cups bittersweet chocolate (60% cacao), ½-inch chop
• ½ cup milk chocolate, ½-inch chop
• ¼ cup toffee chips
• ½ cup crushed mini pretzels
• 1 tsp sea salt flakes
• ¾ cup cane sugar
• ¾ cup packed light brown sugar
• 1 cup sifted unbleached bread flour
• 1 cup sifted unbleached all-purpose flour
• 1 tsp baking soda
• ½ tsp kosher
• 2 large eggs, room temp
• 1 tsp vanilla paste
• ½ tsp vanilla extract
• 2 sticks unsalted butter, room temp

INSTRUCTIONS

1. Preheat the oven to 350°F. Prepare ingredients at room temperature.
2. Cream butter and sugars until fluffy (10-12 mins).
3. Add vanilla and eggs, mix well.
4. Combine flours, chocolates, toffee, pretzels, baking soda, and salt in a bowl.
5. Fold dry mix into butter mixture. Mix briefly, then by hand.
6. Chill dough for 4 hours.
7. Let dough warm to room temp (1 hr). Scoop onto a lined baking sheet, 2-3 inches apart.
8. Top each cookie with sea salt, chocolate, and pretzels.
9. Bake for 14-16 mins.
10. Cool 5 mins on sheet, then transfer to rack.

Banana Coffee Cake Muffins

INGREDIENTS

• Crumble Topping:
  • ½ cup cold unsalted butter (8 tbsp ) cubed
  • 1 cup all-purpose flour (add more by the tbsp if needed)
  • ½ cup packed dark brown sugar
  • ½ cup cane sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cardamom
• Cake:
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cardamom
  • 1 tsp salt
  • 3 really ripe bananas, peeled and mashed
  • ½ cup unsalted butter, softened
  • ½ cup cane sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
• Glaze (optional):
  • ¼ cup powdered sugar
  • 1 to 2 tsp milk

INSTRUCTIONS

1. Preheat & Prep: Heat oven to 350°F (175°C). Grease or line a muffin tin.
2. Crumble Topping: In a bowl, mix cold butter, flour, brown sugar, granulated sugar, cinnamon, nutmeg, and cardamom until crumbly.
3. Dry Mix: Whisk flour, baking powder, cinnamon, nutmeg, cardamom, and salt in a large bowl.
4. Cream Butter & Sugar: Cream softened butter and sugar. Add eggs, vanilla, and bananas.
5. Combine Mixtures: Alternately fold in dry ingredients and buttermilk into banana mixture.
6. Assemble: Spoon 1 tbsp batter into each cup, add crumble, another tbsp batter, and top with crumble.
7. Bake: Bake 28-30 minutes. Check with a toothpick for doneness.
8. Glaze (Optional): Whisk powdered sugar and milk. Drizzle over cooled muffins.

Korean Fried Cauliflower

INGREDIENTS

• 1 head of cauliflower, cut into 1-inch pieces
• Batter:
  – ½ cup rice flour
  – ½ cup unbleached all-purpose flour
  – 1 tbsp cornstarch
  – ½ tsp kosher salt
  – ½ tsp black pepper
  – ½ tsp dried chili flakes
  – 1 tsp sugar
  – 1 tsp smoked paprika
  – 1 tsp garlic granules
  – ¾ cup milk or water (start with ½ cup and add more as needed)
• Sauce:
  – 5 garlic cloves, minced
  – 1 tbsp ginger, minced
  – 1 tbsp olive oil
  – 3 tbsp soy sauce alternative
  – 3 tbsp honey or maple syrup
  – 1 tsp tomato paste
  – 2 tbsp chili garlic sauce
  – 3 tbsp brown sugar
  – 2 tbsp rice vinegar
• Garnish:
  – Sesame seeds
  – Chives or green onions
• Frying:
  – Oil for deep frying

INSTRUCTIONS

1. Prepare the batter by combining all the batter ingredients in a bowl. Add the cauliflower pieces and toss until well coated.
2. Heat the oil to 350°F and fry the cauliflower for about 3-4 minutes or until lightly golden. Drain on a napkin to remove excess oil.
3. For extra crispiness, increase oil temperature to 380°F and double fry the cauliflower for 2 minutes. Drain and set aside.
4. To make the sauce, heat olive oil in a pan. Add garlic and ginger, cooking for 1-2 minutes. Then add the remaining sauce ingredients and cook until the sauce thickens.
5. Toss the fried cauliflower in the sauce.
6. Garnish with sesame seeds and fresh chives or green onions. Enjoy your Korean fried cauliflower bites!

Wheat Rolls

INGREDIENTS

• 2 tbsp active dry yeast
• 1/2 cup warm water
• 1/2 tbsp sugar (for yeast activation)
• 1/2 cup salted butter, melted (plus extra for greasing)
• 1/4 cup honey
• 3 eggs
• 1 cup milk, slightly warm
• 2.5 cups whole wheat flour ( +2 tbsp more if needed, add little at time )
• 2.5 cups soft wheat flour
• 1.5 tsp salt
• 1/4 cup cane sugar

INSTRUCTIONS

1. Activate the Yeast: In a small bowl, dissolve the yeast in 1/2 cup warm water, adding 1/2 teaspoon sugar. Wait for about 5 minutes, or until the mixture becomes frothy.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together whole wheat flour, soft wheat flour, salt, and the remaining cane sugar.
3. Combine Wet Ingredients: In a separate bowl, blend the warm milk, melted butter, and honey.
4. Prepare the Dough: Gradually add the wet ingredients and the eggs (one at a time) to the dry ingredients. Stir in the activated yeast. Mix until a dough forms.
5. Knead the Dough: Knead on a floured surface or use a stand mixer with a dough hook. Continue until the dough is smooth and elastic, about 3 minutes.
6. First Rise: Transfer the dough to a greased bowl. Cover with a cloth and let it rise in a warm place until it doubles in size, approximately 1 hour.
7. Shape the Rolls: Punch down the dough and divide it into 24 pieces. Shape each piece into a ball and place on a parchment-lined baking tray.
8. Second Rise: Cover the rolls and allow them to rise again for another hour.
9. Egg Wash: (Optional) Brush the rolls with an egg wash for a glossy finish.
10. Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-23 minutes, or until golden brown.
11. Butter Glaze: Immediately after baking, brush the tops of the rolls with melted butter.
12. Cool and Serve: Let the rolls cool on a wire rack. Serve warm.

Honey Glazed Carrots with a Citrus Twist

INGREDIENTS

• 6 large carrots, peeled and cut diagonally
• ¼ cup butter
• ¼ cup brown sugar
• 3 tbsp honey
• 1 tsp cinnamon
• ½ tsp salt, or to taste
• ¼ tsp nutmeg
• â…› tsp clove
• Juice from ½ an orange
• 1 tsp vanilla paste or extract

GARNISH

• Zest of 1 orange
• 1 sprig of fresh thyme
• A sprinkle of fresh Italian parsley

INSTRUCTIONS

• Preheat Oven: Set your oven to 400°F (200°C).
• Prepare the Carrots: In a skillet, melt butter over medium heat. Add the carrots, brown sugar, cinnamon, nutmeg, clove, and salt. Cook for 4-5 minutes, stirring frequently, until the carrots are well-coated with the butter and spice mixture.
• Bake the Carrots: Transfer the carrots to a baking sheet lined with parchment paper, spreading them out evenly. Place in the preheated oven and bake for 20 minutes, or until tender and lightly caramelized.
• Make the Glaze: While the carrots are baking, return the skillet to the stove. Add the reserved glaze from the skillet and cook over medium heat for 5-7 minutes, until it begins to thicken. Stir in the orange juice, honey, and vanilla extract.
• Combine: Once the carrots are done, add them back to the skillet with the glaze. Cook for an additional 3-4 minutes, gently tossing the carrots to ensure they are thoroughly coated in the glaze.
• Garnish and Serve: Plate the glazed carrots and garnish with orange zest, fresh thyme, and a sprinkle of Italian parsley. Serve warm and enjoy!

Chocolate Chip Marble Muffins

INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups sugar
• 1/2 cup Real California Milk unsalted butter, melted & cooled
• 1/2 cup Real California Milk sour cream
• 1/2 cup Real California Milk cream cheese, softened
• 2 lg eggs, room temp
• 1/4 cup Real California Milk whole milk
• 1 tsp vanilla extract
• 1/4 cup unsweetened cocoa powder
• 2 tbsp hot water
• 1/4 cup mini chocolate chips

INSTRUCTIONS

1. Preheat oven to 375°F & prepare a 12-cup muffin tin with liners.
2. Whisk flour, baking powder, baking soda, & salt in a large bowl; set aside.
3. In another large bowl, beat together the melted Real California Milk butter, sugar, & Real California Milk cream cheese until smooth. This mixture should be notably lighter.
4. Add eggs one at a time, beating well.
5. Stir in the Real California Milk sour cream, Real California Milk whole milk, & vanilla extract until the mixture is smooth.
6. Mix wet and dry ingredients just until combined; avoid overmixing.
7. Split batter; add cocoa and hot water to half, stirring until smooth.
8. Mix mini chocolate chips into plain batter.
9. Fill muffin cups with layers of both batters; swirl for a marble effect.
10. Bake 20-25 mins until clean toothpick test.
11. Cool 5 mins in pan, then on wire rack.

Roasted Garlic Parmesan Brussel Sprouts with Balsamic Glaze

INGREDIENTS

• 1 lb Brussels sprouts
• 3-4 tbsp olive oil
• 8 cloves garlic, minced
• 3/4 tsp salt ( to taste )
• 1 tsp All purposeful seasoning
• ½ tsp smoked paprika
• 1/4 tsp garlic granules
• ½ cup shredded Parmesan cheese
• Balsamic glaze, for drizzling

INSTRUCTIONS

1. Preheat the Oven with a Cookie Sheet: Place a cookie sheet in the oven and then preheat to 400°F (205°C). This step ensures the pan gets extremely hot, creating a perfect searing surface for the sprouts.
2. Prepare the Brussels Sprouts: Wash the Brussels sprouts thoroughly, then pat them dry. This is important to ensure they roast rather than steam. Slice them in half to expose more surface area for a better roast.
3. Seasoning: Toss the halved Brussels sprouts in a bowl with olive oil to coat them well. Add the minced garlic, salt, pepper, smoked paprika, and garlic granules, mixing to distribute the flavors evenly.
4. Roasting: Carefully remove the hot cookie sheet from the oven and lightly grease it with olive oil. Arrange the Brussels sprouts on the sheet, cut side down, for a direct sear. This will provide a beautifully caramelized and crispy exterior. Roast in the oven for about 15 minutes, then check for a good char. Flip them over and roast for another 10 minutes to achieve a similar char on the other side.
5. Final Touches: After roasting, remove the sprouts from the oven. Sprinkle with shredded Parmesan cheese while they are hot, and finish with a drizzle of balsamic glaze for a sweet and tangy contrast.
6. Knife
   -Serve and Enjoy
7. Tips:
   -Start by preheating your pan. Place a cookie sheet in the oven and set it to 400 degrees for that sear.
   -Opt for fresh Brussels sprouts; frozen won’t cut it.
   -Ensure your sprouts are fully dry
   -Trim, halve, and season your sprouts with oil, salt, and pepper. Place them cut side down on the hot pan.

Chocolate Brownie

INGREDIENTS

• 1 1/4 cups browned unsalted butter
• 8 oz good-quality semisweet chocolate, chopped
• 3/4 cup cocoa powder (divided)
• 1 tbsp espresso powder
• 1 1/4 cups cane sugar
• 1/2 cup packed dark brown sugar
• 2 tsp vanilla bean paste
• 1 tsp kosher salt
• 6 large eggs
• 1 cup all-purpose flour
• 1/2 cup milk chocolate chips
• Flaky sea salt (for sprinkling)
• Salted Caramel (recipe below)
• Optional: Vanilla ice cream or whipped cream

INSTRUCTIONS

1. Preheat oven to 350°F (180°C). Grease a 9×13-inch dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
2. Combine chopped chocolate, 1/4 cup of cocoa powder, and espresso powder in a heatproof measuring cup or medium bowl.
3. Heat butter in a small saucepan over medium heat until it simmers. Pour the hot butter over the chocolate mixture and whisk until smooth. Set aside.
4. In a large bowl, beat granulated sugar, brown sugar, vanilla bean paste, salt, and eggs until fluffy (about 10 minutes).
5. Pour the slightly cooled chocolate and butter mixture into the sugar mixture and blend until smooth.
6. Sift in flour and remaining 1/2 cup of cocoa powder, add chocolate chips, and fold until combined.
7. Pour batter into the prepared pan and bake for about 18 minutes or until lightly puffed on top.
8. Remove the pan, drop it lightly on a flat surface 1-2 times to deflate the brownies slightly, and sprinkle with flaky sea salt.
9. Return the pan to the oven and bake for an additional 18-20 minutes or until a wooden skewer inserted into the center comes out fudgy but the edges are cooked through.
10. Allow the brownies to cool completely in the pan on a cooling rack. Use parchment paper to lift them out, drizzle with caramel, and cut into 24 bars.
11. Optional: Serve with vanilla ice cream or whipped cream. Enjoy

Oat Milk Latte

INGREDIENTS

• 1/4 cup Oats
• 1/2 inch Fresh Turmeric, chopped
• 1/2 inch Fresh Ginger, chopped
• 1/8 tsp Cardamom Seeds
• 1/4 tsp Cinnamon Powder
• 1/8 tsp Ground Clove
• 1/4 tsp Freshly Cracked Black Pepper
• 2 tbsp Coconut Oil
• 2-3 Dates
• Optional: Honey or Maple Syrup for extra sweetness

INSTRUCTIONS

1. Blend the Base: Combine oats, turmeric, ginger, cardamom seeds, and dates in your Milky Plant’s blending compartment, ensuring not to exceed the maximum fill line. Fill the water tank as required.
2. Activate the Milky Plant: Start the blending process and wait a few minutes for your Milky Plant to create the oat milk base.
3. Infuse the Spices: Pour the freshly made oat milk into a small saucepan over low heat. Stir in coconut oil, cinnamon, clove, and black pepper. Whisk thoroughly until everything is well incorporated.
4. Simmer to Perfection: Bring the mixture to a gentle simmer, avoiding boiling. Simmer for 2-3 minutes, whisking occasionally, until the mixture is smooth and heated through.
5. Sweeten to Taste: If desired, add honey or maple syrup for added sweetness. Adjust the sweetness to your preference.
6. Froth for Finish: For a café-style touch, use an electric frother to give your Golden Latte a creamy, frothy top.

Serve this homemade Golden Oat Milk as a delightful, warming beverage, embodying the spirit of Diwali in every sip. Enjoy the harmonious blend of oats, spices, and sweetness in the comfort of your home.

Gulab Jamun

INGREDIENTS

• 1 Can Sweetened Condensed Milk
• 1 1/2 Cups All-Purpose Flour
• 1/2 tsp Baking Powder
• 1 tsp Cardamom Powder
• 1/2 tsp Ground Nutmeg
• 1 tbsp Ghee

SYRUP INGREDIENTS

• 2 Cups Cane Sugar
• 1 1/2 Cups Water
• 4-5 Cardamom Pods
• 1 tsp Rose Water
• Juice of Half a Lemon

INSTRUCTIONS

1. Prepare the Syrup: In a pot, combine all syrup ingredients. Simmer for 15-20 minutes, stirring occasionally. Set aside to cool.
2. Make the Dough: Blend condensed milk with cardamom, nutmeg, ghee, and baking powder. Gradually sift in flour until the mixture forms a dough. After incorporating 1 cup of flour, knead by hand. Add remaining flour gradually and knead until a sticky dough ball forms. Clean your hands and lightly grease them with ghee.
3. Shape the Gulab Jamun: Form the dough into small cylinders and place them on parchment paper. Cover with a cloth to prevent drying.
4. Fry the Gulab Jamun: Heat oil on medium-low to avoid burning. Test fry one piece to ensure proper cooking. Fry the rest in small batches, allowing them to expand and brown evenly. Stir frequently.
5. Soak in Syrup: Immerse the fried Gulab Jamun in syrup for 1-2 minutes.
6. Serve: Drain and place on a wire rack to dry.

Garlic and Honey Cough Syrup

INGREDIENTS

1. 1 cup of raw honey
2. 1 head of garlic, separated into cloves and peeled
3. Sterilize the Jar: Before starting, ensure your jar is sterilized to prevent any unwanted bacteria during the fermentation process. Boil the jar and its lid for 10 minutes and then allowing them to dry completely.
4. Take a fork and gently pierce each garlic clove a few times. This helps to release the garlic juices and promotes the infusion process.
5. Place the peeled and pierced garlic cloves into the sterilized jar.
6. Pour the honey over the garlic cloves until they are completely covered.
7. Once the garlic is covered in honey, seal the jar tightly with its lid.
8. Let the jar sit at room temperature in a dark place. The garlic will ferment over time, about four weeks.
9. Gases may build up due to fermentation, to release this pressure, you need to “burp†the jar. Simply unscrew the lid slightly to let the gases escape, then reseal it. Do this daily. Also when burping, turn the jar over allowing the honey to cover the garlic.
10. After four weeks, the garlic honey syrup is ready to be used. It will have a more mellow flavor as the garlic infuses into the honey.

HOW TO USE

• At the first sign of a cough, cold, or sore throat, take one teaspoon of the syrup every few hours.
• If you’re dealing with an active cough or throat irritation, you can also eat a whole honey-infused garlic clove for extra relief.
• If you have a sensitive stomach, it’s best to consume a little food before taking the garlic cloves.
• The garlic and honey syrup can be stored at room temperature or in the fridge. If kept at room temperature, burp the jar once a week for the first month to ensure safety.
• This syrup should not be given to children under 12 months.
• Always consult with a healthcare provider before using natural remedies, especially if you are pregnant, nursing, or taking other medications.

Three Sisters Stew

INGREDIENTS

• 3 tbsp extra-virgin olive oil
• 1 cup diced butternut squash
• 2 tsp chili powder
• 5 cloves garlic, minced
• 2 cups onions, finely chopped
• 5 cups water
• 1 green bell pepper, diced
• 1 jalapeño pepper, seeded and diced
• 1.5 tbsp vegetable stock concentrate
• 1 can (14.5 oz) fire-roasted tomatoes, diced
• 1 cup fresh corn kernels
• 1 1/2 cups cooked navy beans ( if using can make sure low sodium)
• 1/2 tsp ground black pepper
• 1/2 tsp dried Mexican oregano
• 2 sprigs fresh thyme
• 1.5 tsp all-purposeful seasoning
• 1/2 tsp salt
• Flat-leaf parsley and/or microgreens, for garnish

INSTRUCTIONS

1. In a large pot, warm the olive oil over medium heat. Sauté the onions until translucent, about 5 minutes.
2. Stir in the garlic, green bell pepper, and jalapeño, cooking for an additional 2 minutes until fragrant.
3. Add the corn, navy beans, and butternut squash to the pot, stirring to combine.
4. Sprinkle in the chili powder, black pepper, dried oregano, thyme, salt and all-purposeful seasoning. Pour in the vegetable stock and water, mixing well.
5. Bring the stew to a simmer, then reduce the heat to low. Allow it to cook uncovered for 30-40 minutes, or until the squash is tender and flavors have melded.
6. Adjust the seasoning to taste if necessary.
7. Ladle the stew into bowls and garnish with flat-leaf parsley and microgreens.
8. Serve hot, accompanied by rice or bread, or savor it on its own for a comforting meal.

Salted Caramel Chocolate Apple Bark

INGREDIENTS

• 1 cup sugar
• ¼ cup cold water
• ¾ cup heavy cream, room temperature
• 2 tbsp unsalted butter
• 1 tsp kosher salt

APPLE BARK INGREDIENTS

• 10 oz Ghirardelli chocolate melts
• Flaky sea salt, for sprinkling (optional)
• Dark Ghirardelli chocolate for drizzling
• 2 cups salted pretzels, broken
• 1 granny smith apple, cored and cut into ½-inch cubes

INSTRUCTIONS

1. Salted Caramel: In a medium saucepan, combine sugar and water. Cook on medium-high heat without stirring until the mixture turns amber, approximately 13–15 minutes. Remove from heat and carefully stir in the heavy cream until smooth. Incorporate the butter and salt. Allow to cool for about 1 hour.
2. Apple Bark: Line a 9 x 13-inch baking sheet with parchment paper. In a double boiler, melt the Ghirardelli chocolate melts, ensuring the water does not touch the bowl. Reserve ½ cup of the melted chocolate and spread the remainder evenly on the prepared baking sheet.
3. Evenly distribute the broken pretzels over the chocolate. Drizzle with 1/2 cup of the cooled salted caramel. Arrange the apple cubes on top.
4. Drizzle the reserved melted chocolate and additional dark chocolate over the apple cubes. Sprinkle with flaky sea salt.
5. Refrigerate for 2 hours or until set. Once firm, cut or break into desired pieces. Store in the refrigerator and consume within 24 hours for optimal freshness.

Spiced Apple Turnover

TURNOVERS

• 1 Tbsp butter
• 2 cups cored, peeled, and diced apples (3-4)
• ¼ cup brown sugar
• 1 tbsp lemon juice
• ½ tsp cinnamon
• ¼ tsp of cardamom
• â…› tsp of salt
• 1 tsp cornstarch
• 1 tsp vanilla
• 2 sheets frozen puff pastry thawed ( Or home made puff pastry )
• 1 large egg
• 1 tsp water

GLAZE

• ¾ cup powdered sugar
• 1 tbsp milk
• 1 tsp vanilla

Preheat the oven to 400F. Line 2 baking sheets with parchment paper. In a skillet over medium heat, melt butter and cook apples for a few mins, stirring frequently. Add brown sugar, lemon juice, cinnamon, cardamom, and salt. Cook until the apples are softened and syrupy, about 5 min. Reduce heat to low. Sprinkle in cornstarch and stir until juice thickens, about 1 min. Remove from heat, add vanilla. Transfer to a bowl, let cool for 15 mins, then refrigerate until chilled, about 30 min. Roll out puff pastry sheets on a floured surface into 12-inch squares. Cut each sheet into 4 squares. In a small bowl, beat egg and water. Brush the edges of each square with egg wash. Place a few tablespoons of filling in each square. Fold one point of pastry over filling to the opposite point, creating a triangle. Crimp edges with a fork, brush top with egg wash, cut small slits, and sprinkle with sugar. Bake for 18-20 min or until the pastry is golden and puffed. Let cool for 15 min. In a small bowl, combine powdered sugar, vanilla and milk, whisk until smooth. Thin with more water if needed. Drizzle over warm turnovers and enjoy!

Citrus Herb Fire Sauce

INGREDIENTS

• 2 bunches cilantro (with stems), washed
• 1 bunch flat leaf parsley, washed
• 2 serrano peppers, with seeds
• 2 jalapeño peppers, with seeds
• 6 garlic cloves
• 2 tbsp rice vinegar
• 1.5 tbsp dijon mustard
• 1.5 tbsp spicy mustard
• Juice of 2 limes
• Juice of 1 lemon
• Juice of 1 orange
• 3/4 cups olive oil
• 2 tbsp honey
• 1/2 tbsp salt (adjust to taste)
• 1/2 tbsp All-Purposeful

INSTRUCTIONS

1. In a food processor, combine all the ingredients, except for the olive oil.
2. While blending, slowly drizzle in the olive oil to emulsify the mixture. Continue blending until smooth and well combined.
3. Taste the sauce. Adjust with additional peppers for more heat, or add more salt and pepper as needed.
4. Transfer the sauce to an airtight container and store in the refrigerator. It remains fresh for 2-3 weeks.

Taste gets even better after a few hours or next day!

HOW TO USE IT

• Tacos & Burritos: Drizzle over or mix in with fillings for an extra kick.
• Grilled Meats: Use it as a marinade for chicken, beef, or fish, or simply drizzle over cooked meats.
• Roasted Vegetables: Enhance the flavors of roasted veggies, especially root vegetables.
• Eggs: Spice up scrambled eggs, omelets, or egg bakes.
• Pasta: Mix with freshly cooked pasta for a herby and spicy twist.
• Flatbreads & Pizzas: Use as a base sauce or drizzle over before serving.
• Dips: Mix with yogurt or sour cream for a creamier dipping sauce for chips or veggie

Spicy Creole Chicken Skewers with Honey Glaze

MARINADE

• 2-3 tbsp olive oil
• 6 garlic cloves, minced
• 2 tsp creole kick carnival seasoning blend
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• Juice of 1 lime

GLAZE

• 4 tbsp honey
• 2 garlic cloves, minced
• 1 tsp creole kick seasoning blend
• 2 tbsp butter
• 2 tbsp cilantro, roughly chopped

• Optional garnish
• Lime
• Fresh chilies

INSTRUCTIONS

1. In a small bowl, whisk together all the marinade ingredients until well combined.
2. Place the chicken pieces in a bowl. Pour the marinade over the chicken, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 1 hour, up to a day.
3. If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during cooking. Alternatively, you can use metal skewers.
4. Preheat your air fryer or oven to 400°F (200°C).
5. Thread the marinated chicken pieces onto the skewers.
6. Place the skewers in the air fryer or oven. Cook for 20-25 minutes, flipping halfway through. Ensure that the chicken is fully cooked by slicing the largest piece and checking for no pink in the middle.
7. In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté until fragrant. Stir in the creole kick seasoning. Turn down heat and add honey, warming the mixture for about 1 minute. Turn off the heat and stir in the chopped cilantro.
8. Brush the glaze generously over the cooked chicken skewers.

Serve and enjoy your spicy creole chicken skewers with honey glaze!

Fresh Pasta Recipe

INGREDIENTS

• 2 cups all-purpose flour, more for kneading
• 1/2 cup warm water, more if needed
• 2 tbsp oil, preferably olive
• 1 tsp salt for cooking water

INSTRUCTIONS

1. Dough Prep:
   – In a large bowl, mix flour, water, and oil with hands to form a rough dough.
   – Knead in the bowl until dough is smooth and not sticky, about 2 mins. Add water or flour as needed, 1/2 tsp or 1 tsp at a time, respectively.
   – Cover with a damp towel or plastic wrap; rest at room temp for at least 15 mins.
2. Cooking Pasta:
   – Bring a medium pot of water to simmer, add 1 tsp salt.
   – Oil a pair of kitchen shears, snip 1/2†pieces of dough into water, ensuring they don’t stick. Dust with flour if needed.
   – Cook until most pasta floats, 5-6 mins. Drain and transfer to a bowl. Serve immediately for best taste.
3. Make-Ahead:
   – Dough can be made 1 day ahead. Wrap and chill. Use at room temp

Raspberry Galette with vanilla ice cream

INGREDIENTS

• 1/2 cup + 2 tsp. flour (extra for rolling)
• 6 tsp. sugar
• 1/8 tsp. salt
• 2 tbsp. cold, diced salted butter
• 1/4 tsp. white vinegar
• 2-3 tbsp. cold water
• 6 oz. fresh raspberries
• Lemon zest (1 lemon)
• 1 tsp. lemon juice
• 1 beaten egg yolk
• Coarse sugar (topping)
• Apricot jam (glaze)
• Vanilla ice cream for serving

INSTRUCTIONS

1. Mix 1/2 cup flour, 2 tsp. sugar, salt. Blend in diced butter until pea-sized.
2. Stir vinegar with 2 tbsp. water. Add to dough, mixing until shaggy. Add more water if dry.
3. Form dough into a disk; chill 30 mins.
4. Preheat oven to 375°F. Prep pan with parchment.
5. Toss raspberries with 2 tsp. flour, 4 tsp. sugar, lemon zest, and juice.
6. Roll dough into an 8-inch circle on floured surface; transfer to pan.
7. Add berries in the center, leaving a 2-inch border. Fold edges over berries.
8. Brush crust with egg, sprinkle with sugar.
9. Bake 35-40 mins until golden.
10. Cool, then glaze berries with warmed jam.
11. Serve with vanilla ice cream.

TIPS

• Ensure butter is cold for a flakier crust.
• Chill the dough to make rolling easier.
• Don’t overwork the dough; it leads to a tough crust.
• Letting the galette cool helps it set and makes slicing neater.
• Vanilla ice cream complements the galette’s tartness.

Imperial Dipping Sauce

INGREDIENTS

• 1/2 cup rice vinegar
• 1/2 cup soy sauce ( no soy )
• 2 tbsp chili crisp @flybyjing
• 1 to 2 scallions (green onions), finely sliced
• 3 tbsp fresh cilantro, finely chopped
• 2 tsp ginger, grated or finely minced
• 3 cloves garlic, minced
• 3 tbsp sesame oil
• 1 tsp sesame seeds

INSTRUCTIONS

1. Using a microplane or fine grater, mince the garlic and ginger. Finely slice the scallions and chop the cilantro.
2. In a mixing bowl, combine the minced garlic, ginger, scallions, and cilantro. Pour in the rice vinegar and soy sauce for an umami-rich foundation. Add the chili crisp for a kick.
3. Heat the sesame oil until it’s warm but not smoking. Carefully drizzle it into the bowl, the mixture will start to sizzles.
4. Stir the sauce, and let the sauce rest for a few minutes.
5. Sprinkle in the sesame seeds aesthetic and textural contrast.
6. And thats it! This sauce can go with so many dishes, from savory dumplings to crisp egg rolls, charred veggies, and noodles.

CHEF’S NOTES

• Sesame-Free Adaptation: Easily omit the sesame oil and seeds for those with sensitivities without compromising the sauce
• Storage Solutions: store this sauce in a sealed container in the refrigerator for up to a week.
• Culinary Intuition: Feel free to adjust the measurements. Desire more heat? Add extra chili crisp. Crave additional zest? Increase the rice vinegar.

Brazilian Cheese Bread

INGREDIENTS

• 1 cup milk
• 2 tbsp butter
• 2 tbsp neutral oil
• 3 cups tapioca flour
• 1 tsp salt
• 2 beaten eggs
• 1.5 cups of grated cheese ( 3/4 of Parmesan and 3/4 of mozzarella)

INSTRUCTIONS

1. Preheat oven to 400ºF.
2. Heat milk, butter, and oil to a boil in a pot.
3. Combine tapioca flour and salt in a mixer bowl.
4. Add hot milk to flour, mix until smooth. The dough will be sticky.
5. When cool, add eggs one by one, then cheese. ( Optional: Chill if too soft.)
6. Line sheets with parchment. Scoop tablespoon-sized dough balls, an inch apart.

Sprinkle a little bit of Parmesan before baking on each piece.
Bake 20 minutes until golden and puffed.

Roasted Garlic Herb Butter

INGREDIENTS

• 1 qt heavy whipping cream
• 2 bulbs of roasted garlic
• 2 tsp Garlic of Eden seasoning blend
• 1 tsp sea salt
• 2 tbsp fresh chives, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh basil, finely chopped

INSTRUCTIONS

1. In a stand mixer, pour in the heavy whipping cream. Begin by whisking on medium speed for about 3 minutes until the cream starts to thicken.
2. Once the cream has thickened, ramp up the speed to high. Continue whisking for about 20 more minutes until the mixture separates into butter and buttermilk. To avoid splatters, consider covering the mixer bowl with a lid or cloth.
3. Rinse the butter under cold water Form the butter into a ball, allowing any remaining buttermilk to drain. (You can save the buttermilk)
4. Add in the roasted garlic, Garlic of Eden seasoning blend, sea salt, chives, parsley, and basil. Optional you can transfer the butter to a food processor for blend well. Pulse until all the ingredients are well incorporated into the butter.
5. The butter is now ready to use. It will stay fresh for 2-3 weeks.

EXPERT TIPS

1. Add heat: Consider introducing some warmth with a dash of hot sauce or red pepper flakes.
2. Add Zing: A splash of lemon zest or juice can introduce a refreshing flavor note.
3. Experiment with Herbs: Don’t be limited to just these herbs; explore others to find your perfect blend!
4. Steak: Top grilled steaks with a dollop for added richness.
5. Veggie: Mix with roasted or steamed vegetables for an added flavor.
6. Bread: Spread on bread or rolls before toasting for a twist.
7. Pasta: Blend with cooked pasta and a sprinkle of cheese.
8. Potato: Add to mashed potatoes or baked potatoes for a richer, aromatic experience.

Pumpkin Spice

INGREDIENTS

• 4 tbsp ground cinnamon
• 2 tbsp ground ginger
• 2 tsp ground nutmeg
• 1 tsp ground allspice
• 1 tsp ground cloves

INSTRUCTIONS

1. Mix Ingredients:
2. In a small bowl, combine the ground cinnamon, ground ginger, ground nutmeg, ground allspice, and ground cloves.
3. Store Properly:
4. Mix the spices together until well combined.
5. Store the pumpkin spice blend in an airtight container, away from heat and light to maintain freshness.

This spice blend can be used in various recipes such as pumpkin pies, lattes, cookies, cakes, and of course, pumpkin cinnamon rolls!

Pumpkin Crumb Donuts

INGREDIENTS

• 1¾ cups all-purpose flour
• 2 tsp pumpkin spice
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 1 1/2 cup pumpkin purée
• ½ cup granulated sugar
• ½ cup firmly packed light brown sugar
• ¼ cup vegetable oil
• 1 large egg
• 2 tsp vanilla extract

SPICE CRUMBLE

• 1/4 cup salted butter, melted
• 1/3 cup brown sugar
• 1/2 cup and 1 tbsp all-purpose flour
• 1/4 tsp pumpkin spice
• A pinch of kosher salt

GLAZE

• 1 cup powdered sugar
• 1 tbsp milk
• ½ tsp vanilla extract

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C). Grease two 6-well donut pans with butter or use oil and flour
2. Crumble: In a bowl, mix together melted butter, brown sugar, flour, pumpkin spice, and kosher salt. Once combined, spread the mixture on a parchment-lined tray and set aside.
3. Pumpkin Donut Batter:
   
   • In a large mixing bowl, sift together flour, pumpkin pie spice, baking powder, baking soda, and salt.
   • In another bowl, whisk together pumpkin purée, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract.
   • Gradually add the wet ingredients to the dry ingredients, folding gently until just combined. The batter will be thick.
   • Transfer the batter to a piping bag or a zip-top bag with one corner snipped. Evenly pipe the dough into the prepared donut pans, filling them about halfway or up to 2/3 full.
   • Sprinkle the spice crumble on top of each donut.
4. Bake in the preheated oven for about 12 minutes or until a toothpick inserted into a donut comes out clean. Once done, let the donuts cool in the pans for about 5 minutes, then transfer to a wire rack.
5. While the donuts are cooling, whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth. Drizzle or dip the cooled donuts into the glaze as desired.

Roasted Thai Butternut Squash Soup

Ingredients:

• 2 tbsp coconut oil (or olive oil)
• 1 onion, diced
• 4-5 garlic cloves, minced
• 1-inch piece of fresh ginger, minced
• 1 stalk lemongrass, bruised (just give it a good smash to release the flavor)
• 1 red bell pepper, halved
• 3 tbsp Thai red curry paste
• 3.5 lb butternut squash, peeled and cubed (or cut in half if you’re roasting whole)
• 1 tsp curry powder
• Sea salt, to taste
• 2 1/2 cups low-sodium vegetable broth
• 1 can full-fat coconut milk (reserve 1/4 cup for drizzling)
• 1 tbsp fish sauce (swap for vegan fish sauce to keep it fully plant-based)
• Optional Garnishes: fresh cilantro, thinly sliced red chili, crispy shallots, lime wedges

Instructions:

1. Roast to Richness:
   Preheat your oven to 425°F (220°C). Toss the cubed squash and bell pepper in a drizzle of oil, curry powder, and a sprinkle of salt. Spread on a baking sheet and roast for 25-30 minutes, until everything’s caramelized and soft with a bit of char. Don’t skip this—it adds major flavor.
2. Build the Base:
   While the veggies roast, heat the remaining oil in a large pot over medium heat. Sauté the onion, garlic, ginger, and lemongrass for 2-3 minutes until fragrant and soft. Hit it with the curry paste, letting it cook for another 2-3 minutes to wake up those spices.
3. Bring It All Together:
   Add your roasted squash and bell pepper to the pot, stirring briefly to coat in that aromatic mixture. Pour in most of the coconut milk (save that 1/4 cup for later), the vegetable broth, and fish sauce. Let everything simmer together for 8-10 minutes, so those flavors can mingle.
4. Blend & Finish:
   Fish out the lemongrass (it’s done its job) and blend the soup until smooth. I’d recommend using an immersion blender for minimal cleanup, but a standard blender works too—just do it in batches. Taste, and adjust with more salt or curry paste if needed.
5. Serve it Up:
   Ladle the soup into bowls, drizzle with that reserved coconut milk for a little flair, and go wild with garnishes. Fresh cilantro, a few crispy shallots for crunch, and a squeeze of lime will set this dish off. Serve with some roti or your favorite crusty bread to complete the meal.

Crispy Masala Okra

INGREDIENTS

• 1.5 cups okra
• 2 tbsp corn starch
• 2 tbsp rice flour
• 1 tsp garam masala
• 2 tsp curry powder
• 4 cloves of garlic, minced
• 2-3 tbsp of olive oil
• Salt to taste (about 1/2 tsp)
• 1 tsp chili powder

GARNISH

• Fresh chilies
• Lemon wedges
• Flaky sea salt
• Chopped cilantro

INSTRUCTIONS

1. Wash the okra thoroughly and pat them dry using a kitchen towel. It’s vital they are entirely dry for a crispy finish.
2. Trim the ends of the okra and slice them lengthwise into slender strips.
3. In a mixing bowl, combine corn starch, rice flour, garam masala, curry powder, minced garlic, chili powder, and salt.
4. Add the sliced okra to the bowl and toss to ensure an even coat with the dry mixture.
5. Drizzle with olive oil and mix gently until the okra is well-coated.
6. Preheat your air fryer to 350°F for about 5 minutes.
7. Lightly oil the air fryer basket to prevent sticking.
8. Arrange the okra pieces in a single layer in the air fryer basket. Fry in batches if necessary to avoid overcrowding.
9. Air fry for 14-18 minutes at 350°F, shaking the basket or turning the okra halfway for uniform cooking. The okra should turn crispy and golden-brown.
10. Once done, transfer the crispy okra to a serving dish.
11. Garnish with fresh chilies, a squeeze of lemon, a sprinkle of flaky sea salt, and a sprinkle of chopped cilantro.

If frying Heat 3/4 inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚. 
Add the okra to the skillet and fry until golden brown all over, 2 to 3 minutes. Use a slotted spoon or spider to transfer the okra to a paper towel-lined plate

Mediterranean Chicken Meatballs

To see more recipes and behind-the-scenes, follow along on Instagram and Youtube! pinning away so stop by and see what’s up.

INGREDIENTS

• 1 pound ground chicken (You can easily grind chicken in a food processor!)
• 3 tbsp parsley, chopped
• 3 tbsp cilantro, chopped
• 4 garlic cloves, minced
• 1 tsp chili flakes
• 1 tsp cumin
• 2 tsp Garlic f Eden @floraandmana
• 1 tsp salt
• 1 tsp smoked paprika
• 2-3 tbsp olive oil ( if not using herb cubes )
• 1 egg
• 1/4 cup feta cheese, crumbled
• 1/2 cup panko bread crumbs

INSTRUCTIONS

1. In a large mixing bowl, combine ground chicken, parsley, cilantro, minced garlic, chili flakes, cumin, Garlic of Eden, salt, smoked paprika, egg, feta cheese, and panko bread crumbs.
   – Mix until all ingredients are well combined.
2. With clean hands, take a small amount of the chicken mixture and roll it into meatballs, about 1-1.5 inches in diameter. Set aside on a plate.
3. Cooking:
   Baking:
   – Preheat your oven to 400°F (205°C).
   – Place the meatballs on a baking sheet lined with parchment paper or a silicone baking mat. Drizzle or brush them with olive oil.
   – Bake in the preheated oven for 15-20 minutes, or until they are golden brown and cooked through.
   Air-frying:
   – Preheat your air fryer to 375°F (190°C).
   – Place the meatballs in the air fryer basket, ensuring they are not touching.
   – Cook for 10-15 minutes, shaking the basket halfway through, until they are golden brown and fully cooked.
4. Serving:
   – Serve the Mediterranean chicken meatballs hot, in a bowl, atop a salad, or enjoy them just as they are for a high protein snack.

Shishito Peppers with Garlic Cilantro Aioli

INGREDIENTS

• Fresh Shishito Peppers – (7 ounces)
• 2 tbsp Olive oil
• 2 cloves of Garlic, minced
• Salt, to taste
• 1 Lemon (for juice & zest)
• Grated Parmesan cheese – as per your preference

GARLIC CILANTRO AIOLI DIP

• 1/2 cup Mayonnaise
• 2 cloves Garlic, minced
• 2 tbsp fresh Cilantro, finely chopped
• 1 tbsp Lemon juice
• Salt and pepper, to taste

INSTRUCTIONS

1. Prep: Wash and pat dry the Shishito peppers. Make sure they’re completely dry to avoid oil splatter while cooking.
2. Cook the Peppers:
   • Heat a cast iron pan over medium-high heat.
   • Add the oil and let it heat up.
   • Toss in the Shishito peppers. Let them cook undisturbed for about 3 minutes or until they start to char.
   • Flip the peppers and char them on the other side for another 3 minutes.
3. Season:
   • Add the minced garlic to the pan and sauté briefly.
   • Sprinkle a pinch of salt over the peppers.
   • Squeeze the juice of half a lemon over the peppers and stir.
   • Grate some lemon zest over the top.
   • Finish with a generous sprinkle of grated Parmesan cheese. Toss everything together until the peppers are well-coated.
4. Prepare the Aioli Dip:
   • In a mixing bowl, combine mayonnaise, minced garlic, finely chopped cilantro, and lemon juice.
   • Season with salt and pepper, and mix until smooth.
5. Serve:
   • Plate the Shishito peppers and serve them with the garlic cilantro aioli dip on the side.
6. Note:
   • The playful twist to this dish is that 1 out of 10 Shishito peppers is naturally spicy. It’s a fun dish to share with friends, never knowing which pepper offers that fiery kick! Enjoy!

Vegan Pineapple & Strawberry Gummy Bears

INGREDIENTS

• Strawberry Gummy Bears:
  • 1 cup fresh strawberries
  • 1/3 cup fruit juice
  • 1 tbsp organic cane sugar or sweetener of choice
  • 1 tsp agar-agar powder
• Pineapple Gummy Bears:
  • 1 cup fresh pineapple chunks
  • 1/3 cup fruit juice
  • 1 tbsp organic cane sugar or sweetener of choice
  • 1 tsp agar-agar powder

INSTRUCTIONS

1. Prep: Clean silicone molds and place on a fridge-friendly tray.
2. Blend & Sieve: Puree strawberries and pineapple separately; sieve into separate saucepans.
3. Cook & Mix: For each fruit: Add sugar and simmer puree for 8-10 minutes. Add juice and agar-agar paste (mixed with water). Cook on medium for 4-5 minutes.
4. Fill & Set: Use a dropper to fill molds; or pour little at a time and use spatula to smooth out, refrigerate for 30 minutes.
5. Note: The texture of these are slightly different the the ones that use gelatin however they are just as good.
6. Agar-agar powder: Ensure to use agar powder; agar flakes will not work. And you will not taste the seaweed.
7. Storage: Store in an airtight container in the fridge for up to 4 days.
8. Adjust sweetness if needed. Different sweeteners may vary in consistency.

Fish Chowder

INGREDIENTS

• 2 lbs firm white fish fillet (e.g. Snapper), diced into ½ inch cubes
• 2 tbsp butter
• 1 large red onion, finely diced
• 6-8 cloves garlic, minced
• 3 stalks celery, finely diced
• 3 small red potatoes, finely diced
• 2 carrots, diced
• 1 cup sweet corn
• 2 tsp smoked paprika
• ½ tsp cayenne (adjust to taste)
• 1 ½ tsp black pepper
• 1 bay leaf
• ½ tsp kosher salt (adjust to taste)
• 6 cups stock (vegetable or chicken)
• 1 cup heavy cream (divided)

ROUX INGREDIENTS

• 2 tbsp butter
• ¼ cup flour

GARNISH

• Crackers or bread
• Fresh thyme leaves
• Micro watercress
• Green onions or chives

INSTRUCTIONS

1. Ensure all vegetables are diced uniformly. Be cautious with salt addition initially, as the stock contains salt.
2. In a large stockpot, melt butter over medium heat. Sauté spices, onions, garlic, and celery until tender.
3. Incorporate salt, bay leaf, stock, potatoes, and carrots; let it simmer for about 12 minutes or until the vegetables are tender.
4. In a separate saucepan, melt butter over medium heat for the roux. Whisk in flour until smooth, followed by ½ cup of heavy cream, stirring continually until it’s thick and smooth.
5. Gradually add the roux to the vegetable mixture, whisking continuously. Taste and adjust salt and spices as needed and remove the bay leaf.
6. Introduce fish and corn to the pot and let it simmer for an additional 10 minutes. Pour in the remaining heavy cream. If the chowder is too thick, add up to 1/2 a cup more stock and cook for an additional minute before removing it from the heat.
7. Serve your delightful chowder adorned with a sprinkle of fresh thyme, chives, crackers, and fresh micro watercress.

Crispy Smashed Broccoli

What makes this broccoli dish stand out? It’s all about texture and layers of flavor. We start by steaming the broccoli until tender, then smashing it to create the perfect surface area for crisping under the broiler. The seasoning mix of olive oil, butter, garlic, smoked paprika, and black pepper adds a savory kick, while a generous sprinkle of Parmesan takes things to another level. And don’t forget that optional balsamic glaze drizzle at the end—it adds a sweet and tangy finish that balances all the savory notes beautifully.

Let’s break down how to make this easy and delicious dish. 

Why You’ll Love This Recipe

This Crispy Smashed Broccoli is so versatile—it works as a side for your favorite main dish or as a snack on its own. Plus, it’s a fun twist on your usual roasted or steamed broccoli, with the added bonus of melty Parmesan and the crunch factor we all crave.

Serve it up for dinner, at a party, or even as a healthy snack alternative for the family. The garlic aioli and balsamic glaze add an extra layer of indulgence, but even without them, this broccoli recipe is packed with flavor. It’s also a great way to switch things up if you’re trying to get more veggies into your diet.

INGREDIENTS

• Ingredients:
• 8 cups bite-sized broccoli florets (about 1 lb)
• 2 tbsp olive oil
• 2 tbsp melted butter
• 3 garlic cloves, minced
• ½ tsp salt (or to taste)
• ½ tsp ground black pepper
• ½ tsp smoked paprika
• ½ tsp garlic granules
• ½ cup shredded Parmesan cheese
• Balsamic glaze, for drizzling (optional)

Instructions:

1. Prep your oven: Start by positioning your oven rack about 6 inches from the broiler and preheating the broiler to high. This ensures your broccoli will get that golden, crispy finish in just minutes.
2. Steam the broccoli: Next, steam or boil your broccoli florets until just tender—this usually takes around 3-4 minutes. You want them soft but still firm enough to hold up when smashed. Be careful not to overcook!
3. Smash time! Spread the steamed broccoli on a large, lined baking sheet. Use a Mason jar, sturdy glass, or potato masher to gently flatten each floret. This step helps create those crispy edges we all love.
4. Season it up: In a small bowl, whisk together the olive oil, melted butter, minced garlic, salt, pepper, smoked paprika, and garlic granules. Drizzle this flavorful mixture all over the smashed broccoli. The garlic butter combo infuses every bite with mouthwatering flavor.
5. Parmesan love: Now it’s time to sprinkle shredded Parmesan evenly over the florets—about 1 tsp per piece of broccoli. The cheese will melt and form a deliciously crispy layer on top.
6. Broil to perfection: Slide the baking sheet under the broiler for 3-4 minutes. Keep a close eye on it—once the cheese starts to bubble and the broccoli turns golden and crispy, it’s done!
7. Drizzle & serve: For an extra layer of flavor, drizzle your crispy broccoli with balsamic glaze before serving. The sweet tang of the glaze pairs perfectly with the smoky, cheesy broccoli.

Optional Garlic Aioli Sauce

Make up a quick garlic aioli to serve on the side for dipping! It adds a creamy, garlicky element that complements the crispy broccoli beautifully.

Ingredients:

• ½ cup mayo
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp garlic seasoning (or a pinch of garlic powder)
• 2 garlic cloves, minced
• ½ tsp salt (to taste)

Instructions: In a small bowl, whisk all the ingredients together until smooth. Adjust salt to taste, and you’re ready to dip away!

Blackened Berbere Salmon

INGREDIENTS

• Berbere Spice Mix: Paprika 3 tbsp, Red Pepper Flakes 1 tbsp, Cumin 2 tsp, Coriander, Cardamom, Turmeric, Salt, Fenugreek, Black Pepper 1 tsp each, Cloves, Allspice, Ginger, Cinnamon 1/2 tsp each.
• East African Lentils: Green Lentils 1 cup, Broth 3 cups, Onions 2 ½ cups, Garlic 8 cloves, Ginger 1½ tbsp, Carrot, Tomato 1 cup each, Tomato Paste 1 tbsp, Berbere Spice Mix 3 tbsp, Salt 1 tsp, Olive Oil 4 tbsp.
• Salmon: Salmon 1 lb, Berbere Spice Mix 2 tbsp, Olive Oil, Salt ½ tsp.
• Garnish: Italian Parsley, Cilantro, Lemon Slices, Coral Tuile.

INSTRUCTIONS

1. Spice Mix: Combine spice ingredients in a spice blender, mix ; set aside.
2. Lentils: Sauté onions, carrots, garlic, ginger in oil (5 mins). Add 3 tbsp spice mix, sauté (2 mins). Add broth, lentils, tomatoes, salt, paste; boil, simmer (30 mins). Uncover if needed.
3. Salmon: Coat salmon in oil, spice mix; cook on medium-high skillet (4-5 )mins each side depending on thickness of salmon.
4. Serve: Place salmon on lentils; garnish.

Butter Chicken

MARINADE

• 5-6 Chicken thighs (or mixed vegetables/paneer for veggie option), bite-sized
• 1 cup Plain full-fat yogurt
• 6 cloves Garlic
• Juice of 1 lemon
• 1 1/2 inch Ginger minced
• 2 Green chillies
• 1 tsp each: Garam masala, Turmeric, Ground cumin, Red chilli powder, Salt

CURRY

• 3 tbsp Ghee
• 1 Large onion, sliced
• 1 Star anise
• 5-6 Curry leaves
• 1 Cinnamon stick
• 6 Cloves
• ½ tsp Cumin seeds
• 6 cloves Garlic
• 1-inch Ginger, minced
• 1 tsp each: Ground cumin, Garam masala, Ground coriander
• 2 tbsp Tomato paste
• 1 can diced tomatoes
• 2 tsp Red chilli powder
• 1½ tsp Salt, or to taste
• 1 cup Heavy cream
• Cilantro and cream, for garnish (optional)

METHOD

1. Coat chicken/veggie/paneer in marinade. Marinate for at least 30 minutes, longer is better. Preheat oven to 400 degrees, place on a wire rack over sheet pan so the water can drip, bake for (20 mins), broil last 4 -5 mins to get char.
2. In a pan, heat ghee; add cumin seeds, cinnamon, cloves, curry leaves, star anise. Sizzle till aromatic.
3. Add onions; cook 4-5 mins, add ginger, garlic, spices, tomato paste; cook for 2-3 mins
4. Add tomatoes; simmer on low (20-30 mins). Remove cinnamon stick and star anise , blend for a creamy texture.
5. Add charred protein/veggie, and cream; cook (10 mins).
6. Taste, adjust seasoning. Garnish with cilantro and cream. Serve with rice and naan.

Zucchini Fritters with Garlic Basil Aioli Sauce

INGREDIENTS

• 2 zucchinis grated
• 1 tsp salt (for draining zucchini)
• 2 lg eggs
• ¼ cup of red onions, chopped
• ¼ cup red bell pepper, chopped
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 cup grated Parmesan cheese
• 1/4 cup jack cheese, grated
• 2 tsp of G.O.A.T Seasoning
• 2 tsp Garlic of Eden Seasoning
• 3 garlic cloves, minced
• 1/4 cup fresh basil, finely chopped
• 1/2 tsp salt ( to taste)
• 1 cup panko breadcrumbs
• Olive oil (for frying)

SAUCE INGREDIENTS

• 1/2 cup mayonnaise
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp of Garlic of Eden Seasoning
• 2 garlic cloves, minced
• 1/2 tsp salt ( to taste )
• 1/3 cup fresh basil, finely chopped

INSTRUCTIONS

1. Place the grated zucchini in a colander over a bowl. Sprinkle with 1 tsp of salt and toss. Let it sit for about 10 minutes. Squeeze out as much liquid as possible using a clean cloth or cheesecloth.
2. In a large bowl, combine drained zucchini, beaten eggs, red onions, red bell pepper, flour, baking powder, both cheeses, seasoning, minced garlic, basil, olive oil, and season with salt and pepper. Mix until well combined.
3. Scoop out portions of the zucchini mixture and form into small patties. Dip each patty in panko breadcrumbs, pressing lightly to ensure they adhere.
4. Heat olive oil in a large skillet over medium heat. Pan fry the zucchini patties, not overcrowding the pan, for 3-4 minutes on each side or until golden brown and crispy. Drain on paper towels.
5. Sauce: In a bowl, whisk together mayonnaise, olive oil, lemon juice, seasoning, minced garlic, and salt. Once smooth, fold in the chopped basil. Adjust seasoning if needed.
6. Plate the hot fritters and serve with a side of the garlic basil aioli sauce.

Agua Fresca

INGREDIENTS

• 4 cucumbers, ends trimmed, peeled and coarsely chopped
• 7-8 limes (adjust to taste)
• A handful of mint leaves
• 1 cup sugar (adjust to taste)
• Approximately 6 cups of water
• Ice cubes

INSTRUCTIONS

1. Preparation: Roll each lime on the countertop with your palm, pressing down lightly to loosen the juices. Cut the limes in half and squeeze the juice out.
2. Blend: In a large blender, combine the chopped cucumbers, freshly squeezed lime juice, mint leaves, sugar, and 6 cups of water. Blend until the mixture is smooth and the sugar is dissolved.
3. Chill: Pour the blended mixture into a large pitcher and place it in the refrigerator for at least an hour. This allows the flavors to meld together.
4. Serve: Once chilled, fill glasses with ice cubes. Pour the Aqua Fresca over the ice in each glass. Garnish with a slice of cucumber, a lime wedge, and a sprig of mint for added flair.

Masala Chai

INGREDIENTS

• 2 cups water
• 2-3 tsp loose leaf black tea
• 3 green cardamom pods, crushed
• 2 cloves
• 1 cinnamon stick
• 1 tsp dried rose petals
• 1 tsp fennel seeds
• 1 star anise
• 1 inch ginger, smashed
• 1 cup milk of choice
• 1/2 tsp vanilla paste
• 2 tsp brown sugar
• Fresh whipped cream, for topping ( use non dairy for vegan option)
• Freshly grated nutmeg, for garnish

INSTRUCTIONS

1. In a saucepan, combine water, black tea, and all the spices.
2. Bring the mixture to a boil.
3. Stir in the milk and bring to a boil once more.
4. Remove from heat and add vanilla paste and brown sugar, stirring until dissolved.
5. Pour into cups, top with fresh whipped cream, and garnish with freshly grated nutmeg.
6. Enjoy!

Roasted Veggie & Salmon Pasta

INGREDIENTS

1. Salmon:
   
   • 1 lb salmon cubes
   • 2 tsp of Creole Carnival kick
   • 1/2 tsp garlic powder
   • 1/2 tsp onion powder
   • 1/2 tsp black pepper
   • 1/2 tsp salt
   • 1 tbsp olive oil
2. Sauce:
   
   • 1 1/2 cups heavy cream
   • 1/2 cup of pasta water to thin out
   • 1/2 cup parmesan cheese, grated
   • 2 tbsp butter
   • 3-4 cloves of garlic minced
   • 1 tsp of Creole Carnival kick
   • 1/2 tsp smoked paprika
   • 1/4 tsp black pepper
   • 1/4 tsp salt (adjust to taste)
3. Roasted Veggies:
   
   • 1/3 red bell pepper, sliced
   • 1/3 yellow bell pepper, sliced
   • 1 broccoli crown, chopped
   • 1 tsp of Creole Carnival kick
   • 1 tbsp olive oil
4. Pasta:
   
   • Use pasta of choice.
   • I’m using Mafaldine

INSTRUCTIONS

1. Preheat the oven to 400°F (205°C). In a mixing bowl, toss the sliced peppers and chopped broccoli in olive oil and lightly season. Spread them on a baking sheet and roast for 15-20 minutes, or until they are charred. Bring it to a broil the last 2 mins.
2. Season with seasoning mix and next In a skillet over medium-high heat, add olive oil and the salmon cubes. Cook for 4 mins a side or until they are golden brown and cooked through. Transfer to a plate.
3. In the same skillet, melt the butter and stir in the minced garlic. Pour in the heavy cream and add seasoning. Don’t add too much salt because the parmesan cheese is salty. Add 1/2 cup of pasta water. Allow the mixture to simmer on low heat. Once it’s heated through, add grated parmesan cheese and stir until smooth and creamy.
4. Add the roasted veggies, and noodles back into the skillet, mix with the sauce.
5. Plate your veggies and pasta. Add your salmon cubes on top and add more parmesan if you like. Make sure to serve immediately, to avoid the pasta socking up all the sauce.

Rosemary Garlic Confit

Rosemary Garlic Confit

INGREDIENTS

• 2 garlic bulbs, peeled
• 3-4 rosemary sprigs
• Olive oil (enough to cover garlic)
• 1/2 tsp salt

INSTRUCTIONS

1. Preheat oven to 400°F (205°C).
2. In a baking dish, place garlic and rosemary.
3. Cover with olive oil and sprinkle with salt.
4. Bake 20 minutes until garlic is tender but not browned.
5. Cool. Store in a container in the fridge up to two weeks.

Focaccia

INGREDIENTS

• Bread Flour: 4 cups (500g)
• Water: 1 3/4 cups (warm ) (420g)
• Instant rapid Yeast: 1 ½ teaspoons
• Honey: 1 teaspoon ( Vegan: maple syrup or sugar)
• Extra Virgin Olive Oil: 1 Tablespoon
• Fine Sea Salt: 2 teaspoons

INSTRUCTIONS

1. Mix, Fold & First Proof
   Combine warm water, yeast, honey, olive oil, and salt in a bowl. Add flour, mix until no dry spots. Cover and rest 15 minutes.
2. Stretch and fold dough. Repeat around, forming a ball. Rest 15 minutes and fold again.
3. After second fold, wet hands and place dough smooth side up in bowl.
4. Cover and proof 1.5 hours.
5. Tray Prep & Second Proof
   Oil a 9†x 13†tray and line with parchment. Spread 2-3 tbsp olive oil on paper.
6. Tip dough onto tray.
7. Fold dough in thirds, flip so smooth side is up.
8. Cover
9. Proof 1.5 hours.
10. Dimple, Top & Bake
    Preheat oven to 220C/430F.
11. Drizzle dough with garlic oil oil. Dimple with fingers without popping bubbles.
12. Add salt, garlic, rosemary, tomatoes, or other toppings.
13. Bake 18-22 minutes at 220C/430F on the lowest rack until golden brown. Adjust time based on oven.
14. Cool in pan briefly, then on rack for crispiness.
15. Optionally drizzle with more oil post-baking.
16. Wait 15-20 minutes before cutting.

Crispy Stuffed Mini Potato Bites

INGREDIENTS

• 1 lb baby red skin potatoes
• 1 Tbsp olive oil
• 3-4 Tbsp butter, melted
• 3-4 Tbsp heavy cream
• Salt, to taste ( don’t over salt)
• 1 1/2 tsp Creole Kick Carnival seasoning
• 2 cloves garlic, minced
• 1/2 cup grated Colby Jack cheese
• 3 slices cooked turkey bacon, minced (reserve some for garnish)
• 1/4 cup chives, sliced (reserve some for garnish)
• 1/2 cup sour cream

INSTRUCTIONS

1. Preheat your oven to 375°.
2. Place potatoes on a sheet pan. Pierce each one with a fork, add 1 tbsp of olive oil and bake for 30 minutes.
3. Once cooled slightly, slice potatoes in half. Carefully scoop out the insides, making sure quarter-inch wall remains.
4. In a bowl, combine the insides of the potato with melted butter and heavy cream. Mash until smooth.
5. Stir in the Colby Jack cheese, minced turkey bacon (remember to reserve some for garnish), chives, garlic, and Creole Kick Carnival seasoning. Mix well.
6. Deep fry or air fry the potato skins for 5 minutes or until crispy.
7. Transfer fried skins to a rack or paper towels to drain excess oil. lightly season.
8. Stuff each crispy potato skin with the potato mixture.
9. Place the stuffed skins back in the 375° oven for 8-10 minutes.
10. Once out and slightly cooled, top with sour cream, reserved chives, and turkey bacon.
11. Serve warm and enjoy!

Dragon Fruit & Lychee Layered Mocktail

INGREDIENTS

• Dragon Fruit
• Frozen Lychee (seed removed)
• 1/4 cup Coconut Cream
• Juice of 1 Lime
• 2-3 tbsp Sweetener of choice (e.g., honey, agave syrup, stevia)
• 2 cups of Ice

INSTRUCTIONS

1. In a blender, combine the 2 cups of ice, frozen lychee, coconut cream, and lime juice.
2. Add your chosen sweetener, starting with 2 tablespoons and adjusting according to taste preference.
3. Blend until the mixture is smooth.
4. Pour half of the lychee blend into a separate container.
5. To the remaining mixture in the blender, add pieces of dragon fruit and blend until smooth, achieving a vibrant color change.
6. In a beautiful glass, layer the lychee blend first, followed by the dragon fruit blend.
7. Garnish with slices or small pieces of lychee and dragon fruit.

Spiral Cucumber Salad

INGREDIENTS

• For the Spirals:
  • Using two chopsticks as a guide, cut 6 mini or Persian cucumbers vertically on one side and diagonally at a 45° angle on the other.
  • Sprinkle with 2 tsp salt to draw out moisture.
• For the Zesty Dressing:
  • 1 tbsp soy sauce (or no-soy alternative)
  • 2 cloves garlic, minced
  • 1 tsp minced ginger
  • 1 tbsp rice or white vinegar
  • 1 tbsp spicy chili, crisp in oil
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
• Garnish:
  • 1 tsp sesame seeds
  • 2 tbsp jalapeño flakes (adjust to taste)

INSTRUCTIONS

1. After the cucumbers have released their moisture, rinse well to remove salt.
2. Toss the cucumber spirals in the dressing.
3. Garnish with sesame seeds, jalapeño flakes, and chives.
4. Serve immediately and enjoy this refreshing spiral delight! 🌶ï¸ðŸ¥—🥢

Creamy Tomato & Coconut Vegan Soup

INGREDIENTS

• 3 Tbsp avocado oil
• Half a medium onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp turmeric powder
• 4 diced tomatoes
• 28 oz can of whole peeled tomatoes
• 1/2 tsp pink salt
• 1/4 tsp pepper
• 1 tsp fresh parsley, chopped (keep some for garnish)
• 2 Tbsp maple syrup
• 1 cup vegetable stock
• 1 can coconut milk
• 1 Tbsp dried soffritto seasoning

INSTRUCTIONS

1. In a pot, heat avocado oil. Once hot, sauté onions and celery for about 4 mins or until soft.
2. Stir in garlic, oregano, and turmeric, cooking for about 1 minute or until aromatic.
3. Add diced and canned tomatoes. Mix and cook for 5 mins.
4. Incorporate maple syrup, vegetable stock, salt, pepper, and parsley. Stir well.
5. Bring the mixture to a boil, then reduce the heat and simmer for 40 mins.
6. Blend the soup using a hand blender until smooth, and then stir in the coconut milk.
7. Serve hot, sprinkled with dried soffritto seasoning and garnished with parsley.

Mango Boba Slush

INGREDIENTS

• 1 cup mangos (frozen or fresh)
• 1/2 cup ice
• 3/4 cup mango juice
• 3 tbsp condensed milk (for a vegan option, substitute with coconut condensed milk)
• 1/3 cup boba pearls

INSTRUCTIONS

1. In a blender, combine mangos, ice, mango juice, and condensed milk. Blend until smooth.
2. Prepare boba pearls according to package instructions. Optionally, sweeten to taste.
3. Place cooked boba pearls at the bottom of a glass.
4. Pour the mango slush over the boba.
5. Serve with a wide straw and enjoy!

Smoked Salmon Salad

INGREDIENTS

• For the Salad
  • 2 cups mixed greens (such as a spring mix)
  • 1/2 medium ripe avocado, pit removed and diced into 1-inch cubes
  • 1/4 cup cherry tomatoes, halved
  • 1 small Persian cucumber, sliced
  • 2 oz smoked salmon, thinly sliced
  • Pickled onions
  • 1/4 cup microgreens
• For the Dijon Honey Vinaigrette
  • 1/8 cup lemon juice
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1/8 cup olive oil
  • 1 tablespoon minced fresh dill
  • 1 clove minced garlic
  • Additional fresh dill for garnishing (optional)

INSTRUCTIONS

1. Prepare the Salad:
   • In a large salad bowl, toss together the mixed greens, diced avocado, halved cherry tomatoes, and sliced Persian cucumber.
   • Layer the smoked salmon over the top of the mixed ingredients.
   • Sprinkle with pickled onions and microgreens.
2. Make the Dijon Honey Vinaigrette:
   • In a small mixing bowl, whisk together lemon juice, honey, Dijon mustard, and minced garlic.
   • Gradually whisk in the olive oil until the mixture is emulsified.
   • Stir in the minced fresh dill.
3. Dress and Serve:
   • Drizzle the vinaigrette over the salad.
   • Toss gently to combine, ensuring all ingredients are well coated.
   • Optionally, garnish with additional fresh dill before serving.

Enjoy your refreshing Avocado Smoked Salmon Salad with a delightful Dijon Honey Vinaigrette!

Fruit Shaved Ice

INGREDIENTS

• 2 cups frozen fruit of choice
• Sweetened condensed milk, for topping (optional)
• Mochi pieces, for topping (optional)

INSTRUCTIONS

1. If using a microblade: Carefully shave the frozen fruit by running the microblade across the surface until you have enough shaved ice. This method may take a bit more time and care to avoid injury, but can yield a finer, fluffier texture.
If using a food processor: Attach the shredding blade to the food processor. With the food processor running, add the frozen fruit and push it down with the tamper.
2. Serve the shaved ice immediately.
3. Optionally, top with a drizzle of sweetened condensed milk and/or sprinkle with mochi pieces.

Salmon Bowl

INGREDIENTS

• For the Salmon:
  • 1–2 lbs. fresh salmon
  • 2 tablespoons brown sugar
  • 2 tablespoons Creole Kick Carnival
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt (adjust if using a larger fillet)
  • 2 tablespoons olive oil
• For the Avocado Cucmber Salsa:
  • 2 Persian cucumbers, diced
  • 1 avocado, diced
  • 1/4 cup minced cilantro
  • 1/4 cup minced red onion
  • 1/2 jalapeño, minced (optional; adjust to taste)
  • 1 teaspoon honey
  • 2 tablespoons lime juice + 1 teaspoon lime zest
  • Salt to taste
  • 1 tsp of Creole Kick Carnival
• For Serving:
  • 1 1/2 cups cooked rice

INSTRUCTIONS

1. Avocado-Cucumber Salsa: In a mixing bowl, combine all salsa ingredients. Taste and adjust the seasoning if necessary. Set aside.
2. Rice: Begin cooking your rice according to its package instructions.
3. Preheat the oven to 475°F and line a baking sheet with parchment paper.
4. Salmon: In a separate bowl, combine the spices with olive oil to form a smooth paste. Place the salmon, skin side down, on the prepared baking sheet. Generously spread the paste over the salmon. Bake for 6-12 minutes, depending on the thickness of your fillet and your preferred level of doneness.
5. Assemble the Bowl: Layer cooked rice at the bottom, flake off some baked salmon on top, and generously spoon over the Avocado-Cucumber Salsa. Add some lime and enjoy!

Ghee

INGREDIENTS

• 1 lb (approximately 4 cups) unsalted butter

INSTRUCTIONS

1. Preparation: Place a heavy-bottomed pot on the stove. This ensures even heat distribution, preventing the butter from burning.
2. Melting: Add the unsalted butter to the pot and begin melting it slowly over medium heat. The butter will start to simmer gently.
3. Separation Phase: As the butter continues to simmer, you’ll notice milk solids starting to separate from the water. These solids will drift to the bottom, while some will float on the surface. The butterfat will remain clear and golden in between.
4. Browning Phase: After the separation is noticeable, reduce the heat to low and allow the butter to simmer further. Keep a close watch during this phase; the goal is to get the milk solids to achieve a slight browning without burning them. This gives ghee its unique nutty profile.
5. Straining: Once the milk solids have browned slightly and the clear golden butterfat is evident, remove the pot from the heat. Use a fine mesh strainer or cheesecloth placed over a glass jar or bowl to strain the liquid, separating the clear ghee from the milk solids.
6. Storing: Pour the strained ghee into a clean, dry jar and seal tightly. Allow it to cool to room temperature. Once cooled, it will solidify slightly, attaining a creamy consistency.

Tandoori Chicken with Coconut Cilantro Rice

INGREDIENTS

• For the Rice:
  • 1 cup basmati rice
  • 1/4 red onion, thinly sliced
  • 2 tbsp virgin coconut oil
  • 1 cup coconut milk
  • 1/2 cup water
  • 1/2 tsp salt
  • Fresh cilantro, chopped
• For the Chicken:
  • 3 chicken leg quarters
  • 1/2 cup Greek yogurt
  • 2 tbsp each: lemon juice, minced garlic, grated ginger
  • 2 tsp oil,
  • 3 tbsp Tandoori Heaven
  • 1 tbsp paprika
  • 1 tsp kosher salt
  • 1½ tsp garam masala
• Chutney:
  • 1 diced Persian cucumber
  • 1/2 diced red onion
  • Chopped cilantro
  • 1/2 lemon’s juice
  • Chopped cherry tomatoes
  • Salt to taste
  • 1 Thai chili pepper
• Garnish:
  • Chilies, cilantro, lime slices

INSTRUCTIONS

1. Rice: In a saucepan, sauté onions in coconut oil until golden. Add rice, toasting for 2-5 minutes. Pour in coconut milk, water, and salt. Bring to boil, reduce heat, cover, and simmer for 15-18 minutes. Turn off heat and let sit covered for 5 mins* Fluff with fork, Stir in cilantro before serving.
2. Chicken: Mix yogurt, lemon, garlic, ginger, oil, spices, and salt for the marinade. Slit chicken, marinate for 12 hours. Preheat grill, shake off excess marinade, and grill chicken, turning as needed for 35 minutes or until internal temperature reads 165°F.
3. Chutney: Combine all ingredients in a bowl.
4. Serve: Serve chicken on rice, with chutney on the side. Garnish and enjoy!

Luscious Low-Sugar Strawberry Jam

INGREDIENTS

• 12 Cups Strawberries (approximately 4 lbs.)
• 4 Cups sugar
• 1 package of low-sugar pectin

INSTRUCTIONS

1. Halve and core the strawberries.
2. In a large bowl, combine strawberries, sugar, and pectin. Use a potato masher to gently crush the berries to release their juices.
3. Transfer the berry mixture to a pot and bring to a boil.
4. Let it simmer at a rolling boil for 10 minutes.
5. Incorporate the remaining sugar and maintain a rolling boil for an additional 2 minutes.
6. Turn off the heat. Either can for longer shelf life or transfer to jars and refrigerate. ( Highly suggest to Can for this amount )

Storage:
If you decide not to can the jam and only refrigerate it, it will typically last for up to 3 weeks. Always use a clean utensil when scooping out the jam to prevent contamination and ensure its longevity.

(Highly suggest to Can for this amount)
Given the quantity produced by this recipe, it’s advisable to use canning methods for preservation if you don’t plan on consuming it quickly.

Mediterranean Bread Dip

INGREDIENTS

• Olive oil
• Balsamic glaze
• 1-2 garlic cloves, finely chopped
• 2 tbsp Sundried tomatoes, chopped
• 1 tbsp Kalamata olives, chopped
• Marinated artichoke hearts, chopped
• Fresh basil, chopped
• 1/2 tsp harissa paste
• Chilli flakes, to taste
• Freshly shredded parmesan, to taste
• Flaky salt and freshly ground black pepper, to taste
• Sourdough bread, for serving

INSTRUCTIONS

1. In a mixing bowl, combine olive oil, balsamic glaze, garlic, sundried tomatoes, olives, artichoke hearts, basil, harissa paste, chili flakes, parmesan, salt, and pepper. Mix until well incorporated.
2. Allow the mixture to sit for 30 minutes, letting the flavors meld.
3. Serve with slices of sourdough bread, and top with additional parmesan shavings if desired. Enjoy!


Muffin Cup Liners

INGREDIENTS

• Muffins:
  • 2 cups + 1 tbsp all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sugar
  • 8 tbsp unsalted butter, melted and cooled
  • 2 eggs
  • 2 tsp vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups fresh or frozen blueberries
• Crumble Topping:
  • 1/2 cup all-purpose flour
  • 1/3 cup sugar
  • 3 tbsp brown sugar
  • A pinch of freshly grated lemon zest
  • A pinch of salt
  • 4 tbsp unsalted butter, melted and cooled
• Additional toppings (optional):
  • 1/4 cup of blueberries coated in flour
  • 1 tsp turbinado sugar
  • 1/2 tsp flaky salt

INSTRUCTIONS

• For the Crumble Topping:
  • In a bowl, combine flour, granulated sugar, brown sugar, lemon zest, and salt.
  • Add melted butter and mix until pea-sized crumbles form. Set aside.
• For the Muffins:
  • Preheat oven to 425°F and line a muffin tin with liners.
  • In a bowl, mix together flour, baking powder, and salt. Set aside.
  • In a larger bowl, combine sugar, melted butter, eggs, vanilla extract, and milk. Mix well.
  • Gently fold the dry ingredients into the wet mixture without overmixing.
  • In a separate bowl, coat blueberries with 1 tbsp of flour, then fold them into the batter.
  • Using a scoop, divide the batter evenly among muffin cups. Add toppings, a few blueberries on top, lightly sprinkle turbinado sugar and flaky salt
  • Top each muffin generously with crumble mixture.
  • Bake at 425°F for 15 minutes, then reduce heat to 375°F (without opening the oven) and bake for about 10 more minutes or until golden.
  • Let muffins cool in the tin for 10 minutes before transferring to a cooling rack.

Sunflower Butter

INGREDIENTS

• 4 cups unsalted sunflower seeds
• 5-9 tsp avocado oil
• 3 tbsp honey (or maple syrup for vegan option)
• 1/4 tsp sea salt (adjust to preference)

INSTRUCTIONS

1. Heat oven to 350°F. Evenly spread seeds on a tray and toast until golden, about 15-20 mins. Stir halfway through.
2. Let seeds cool. Combine with honey and salt in a food processor.
3. Gradually drizzle in avocado oil while blending. Process until smooth, approximately 20 mins.
4. Transfer to an airtight container. Refrigerate for up to a month. If oil separates, mix well before use.

Peach pastry

INGREDIENTS

• 3-4 firm yet ripe peaches
• Puff pastry sheets – enough for 6-8 tarts
• 1/2 cup of brown sugar or Honey
• 1 teaspoon of ground cinnamon
• 1 egg (for the egg wash)
• 1/4 cup granulated sugar for finishing
• Vanilla ice cream, for serving
• Garnish with mint

INSTRUCTIONS

• Preparation: Initiate by preheating the oven to 425°F. Line a baking tray meticulously with parchment paper or a silicone baking mat.
• Peach Handling: Proceed by uniformly slicing the peaches into well-defined thin wedges.
• Pastry Preparation: Roll out the puff pastry sheets to the desired thickness and trim them into precise 5-inch squares.
• Sugaring the Base: Evenly distribute 1-2 tsp of brown sugar or lightly drizzle honey onto the parchment paper.
• Arrangement: Delicately arrange 5 peach slices on the sweetened base, and season with a measured sprinkle of cinnamon.
• Pastry Placement: Overlay a puff pastry square atop the peaches, ensuring the edges adhere securely against the parchment paper.
• Egg Wash: In a separate bowl, whisk the egg thoroughly. Subsequently, apply a refined brush of this egg wash over the pastry, then garnish with a modest sprinkle of turbinado sugar.
• Baking Procedure: Transfer the tray to the preheated oven and allow the tarts to bake for an approximate duration of 15-20 minutes, or until they achieve a golden-brown hue.
• Serving Recommendations: Upon removal and brief cooling, dust the tarts with a fine layer of powdered sugar. They’re ideally served slightly warm, complemented by a scoop of premium vanilla ice cream. Garnishing with fresh mint and a touch of cinnamon.

Chicken Shawarma Wrap

INGREDIENTS

• 2 lbs of boneless, skinless chicken thighs (cut in bite sized pieces)
• 6 cloves garlic chopped
• 6 whole wheat pita breads

Marinate

• 3 tbsp olive oil
• 1/4 cup apple cider vinegar
• 1 lemon juiced
• 2 tbsp tomato paste
• 2 tsp garlic powder
• 1 tsp onion
• 1 ½ tsp cumin
• 1 tsp allspice
• 1 tbsp smoked paprika
• 1/2 tsp clove
• 1/4 tsp cayenne pepper
• 1 tsp turmeric
• 1 tsp cardamom
• 1 Tbsp sugar
• 1.5 tsp kosher salt

Toppings

• 1 tomato sliced
• Pickled turnips
• Red onions or sumac onions
• Pickled cucumber
• Green leaf lettuce
• Garlic sauce ( Toum )
• Garlic hot sauce on side

INSTRUCTIONS

Marinate chicken in spice mixture for 1-2 hours in the refrigerator. When ready to cook, heat up olive oil in a pan and add garlic, cook 1-2 mins. Add marinated chicken and cook for about 15-20 mins till the sauce has thickened and darkened up. Now, all you have to do is assemble the shawarma with the fixing of your choice! Enjoy with a side of hot sauce and garlic sauce.

Peach Cobbler Cookie

INGREDIENTS

• Peach Filling
  • 3 peaches
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla paste
  • 1 tsp corn starch + 2 tsp water
  • 1/2 lemon, juiced
• Cookie Dough
  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups (3 sticks) softened unsalted butter
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla paste
• Dough Rolling Mix
  • 1/2 cup turbinado sugar
  • 2 tsp cinnamon
• Cinnamon Streusel
  • 1/2 cup melted salted butter
  • 2/3 cup brown sugar
  • 1 cup + 2 tbsp all-purpose flour
  • 1/2 tsp cinnamon
  • Pinch of salt
• Caramel Sauce
  • 1 cup brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup milk
  • 1 tsp vanilla paste
• Flaky salt for topping

INSTRUCTIONS

• Caramel Sauce: In a saucepan, combine sugar and water. Cook on medium until sugar dissolves (3-4 min). Cook until it’s amber (8-12 min). Mix in butter, then gradually whisk in cream. Remove from heat; whisk in vanilla and salt. Let cool for 10 min. Transfer to a jar.
• Streusel: Combine melted butter, brown sugar, flour, cinnamon, and salt. Spread on a parchment-lined tray. Bake at 350°F for 8 min. Let cool.
• Cookies: Preheat oven to 375°F. Line baking sheets with parchment. Combine flour, baking powder, and salt. Cream butter and sugar until fluffy. Add eggs and vanilla. Mix in flour mixture. Form 1-inch balls, coat in turbinado sugar and cinnamon , press to 1/3-inch thick. Bake 9-11 minutes. Cool on sheets.
• Peach Filling: In a saucepan, combine peaches, sugar, lemon juice, and cinnamon. Cook for 6 min. Mix cornstarch and water, stir into peaches. Cook 1 min, remove from heat, and add vanilla. Chill.
• Assembly: Fill cookies with peach filling, top with streusel, drizzle caramel, and sprinkle flaky salt.

Roasted Jerk Cauliflower

INGREDIENTS

• 1 large cauliflower, cut into bite-sized florets
• 1 1/2 tbsp Flora and Mana’s Jamaican jerk joy seasoning
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• ¼ cup Olive oil
• For the spicy sweet glaze:
  • Herb oil cubes (optional )
  • 2 tbsp butter
  • 3 tbsp honey
  • 3 cloves of garlic minced
  • 1 ½ tsp of Flora and Mana’s Jamaican jerk joy seasoning
  • 1 habanero pepper, finely sliced (adjust based on heat preference)
  • Juice of ½ lemon
  • Few sprigs of fresh thyme
  • Hot honey (Taste of Sora)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)
• Jerk Mayo
  • 3 tbsp of mayo
  • Juice of 1/2 lemon
  • 1-2 tsp of wet or dry jerk seasoning
  • 1 tsp of smoked paprika

INSTRUCTIONS

• Preheat: Oven to 450°F
• Prep: Cut cauliflower into bite-sized pieces, rinse, and pat dry.
• Season: Mix cauliflower with Jamaican jerk joy, garlic, paprika, and olive oil.
• Roast: On a non-crowded baking sheet, bake for 25 minutes, flipping halfway.
• Glaze: On medium, heat herb oil (or infused oil), butter, garlic, honey, jerk seasoning, and habanero. Add lemon juice and thyme. Simmer 3-4 mins.
• Combine: Toss roasted cauliflower in glaze.
• Serve: Drizzle hot honey, garnish with cilantro, and add lime wedges.

Peach Fruit roll-ups

INGREDIENTS

• 3 cups ripe peaches, chopped
• Sweetener of choice (I prefer honey) – Optional
• Juice of half a lemon

INSTRUCTIONS

• Preparation: Preheat your oven to 150°F or its lowest setting. Line an 11 x 17-inch baking sheet with a silicone baking mat.
• Blend: Combine peaches, your chosen sweetener, and lemon juice in a blender or food processor. Process until you have a smooth purée.
• Spread: Pour the peach mixture onto your prepared baking sheet, spreading it evenly until about 1/8-inch thick. A helpful tip: tap the baking sheet on your countertop a few times to ensure an even spread.
• Bake: Place the baking sheet in your oven for 6-8 hours. You’ll know it’s done when the mixture is set and no longer tacky in the center.
• Cool & Cut: Once baked, allow it to cool to room temperature. Carefully peel the fruit leather from the silicone mat. Use a pizza cutter, knife, or scissors to cut it into your desired shapes – squares or strips.
• Roll & Store: If you want roll-ups, wrap your strips in parchment paper. Store your delicious peach fruit leather in an airtight container.

BENEFITS

1. All-Natural: Free from artificial additives.
2. Digestive Boost: Fruits’ fibers aid digestion.
3. Energizing: Quick energy from natural sugars.
4. Rich in Vitamins: Preserves vital nutrients, like vitamin C.
5. Zero Waste: Use up fruits nearing spoilage.
6. Nutrient-Dense: Packed with fruit’s inherent vitamins and sugars.
7. Portable: Ideal for on-the-go snacking.
8. Kid-Friendly Fun: An engaging, educational activity.

Orange Chicken

INGREDIENTS

• Sauce:
  • 1 tbsp. cornstarch
  • 2 tbsp. rice wine
  • 1/4 cup orange juice
  • 1 tsp. sesame oil
  • 3 tbsp. soy substitute
  • 10 tbsp. sugar
  • 10 tbsp. vinegar
  • Zest of one orange
• Chicken:
  • 2 lbs. chicken thighs, boneless, cut into 1†pieces
  • 1 egg
  • 1 1/2 tsp. salt
  • 1 tsp. pepper
  • 2 tbsp. oil (divided)
• Coating:
  • 1/2 cup cornstarch
  • 1/4 cup flour
• Finish:
  • 1 1/2 tbsp. ginger, minced
  • 2 garlic cloves, minced
  • 1/2 tsp. red pepper flakes
• Garnish:
  • Sesame seeds (toasted)
  • Green onions (chopped)
  • Red pepper flakes

INSTRUCTIONS

1. Sauce: Mix all sauce ingredients in a bowl until well combined.
2. Chicken Prep: In a bowl, whisk egg, salt, pepper, and 1 tbsp. oil. In another, mix cornstarch and flour.
3. Frying: Heat oil in a wok to 375ºF. Dip chicken in egg mix, coat in flour mix, fry until golden (3-4 min). Transfer to a rack.
4. Flavor Infusion: In a pan with 1 tbsp oil, sauté ginger, garlic, and pepper flakes for 10s. Add sauce and boil.
5. Combine: Turn off heat, mix chicken into sauce.
6. Serve: Garnish and enjoy over rice.

Chicken and Rice

INGREDIENTS

• 1½ cups uncooked rice
• 5 chicken thighs
• 1 tsp of Garlic of Eden
• 1 tsp of Creole Carnival Kick
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 3 tablespoons olive oil
• 1 cup onion, chopped
• 1 bell pepper, chopped
• 4-5 cloves garlic, minced
• 1 tbsp butter
• 3 cups low sodium chicken stock
• Salt & pepper to taste
• ½ cup jalapenos, cilantro, & red pepper flakes to garnish

INSTRUCTIONS

1. Start by marinating the chicken thighs with Garlic of Eden, Creole Carnival Kick, smoked paprika, garlic powder, salt, pepper, and 2 tbsp of olive oil. Make sure the chicken is well-coated, then let it rest in the fridge for 1 hour.
2. Heat the remaining olive oil in a large pan over medium heat. Add the marinated chicken thighs, skin-side down, and cook until a nice crust forms. Flip the thighs and continue cooking until browned on the other side. Remove the chicken from the pan and set it aside. You can blot any excess oil.
3. In the same pan, add the veggies with the butter. Sauté these until they soften and start to release their flavors, about 5-6 minutes.
4. Next, add the uncooked rice to the pan with the veggies, stirring occasionally until it turns golden brown.
5. Scrape off pan residues to prevent burning and enhance flavor.
6. Pour in chicken stock, submerge all rice, and return browned chicken to pan.
7. Cover the pan, reduce the heat to low, and let the dish simmer for about 20 minutes, or until the chicken is fully cooked and the rice is tender.
8. Fluff rice, garnish with jalapenos, cilantro, and red pepper flakes, adjusting seasoning as desired.

Lemon Curd Tart

INGREDIENTS

• Tart Shells:
  
  • 1 and 2/3 cups Flour
  • 1/2 cup Powdered Sugar
  • Pinch of Salt
  • 1/2 cup Cold Unsalted Butter
  • 1 Room-Temp Egg
• Lemon Curd:
  
  • 4 Egg Yolks
  • 1/2 cup Granulated Sugar
  • 1/2 cup Lemon Juice
  • 5 tbsp Room-Temp Unsalted Butter
  • Zest of 1 Lemon (Optional)
• Toppings:
  
  • Fresh Blueberries
  • Powdered Sugar
• Apricot glaze

INSTRUCTIONS

• Shells:
  
  • In a food processor, blend flour, sugar, and salt. Add butter to create a crumbly mixture.
  • Add whisked egg and blend until dough forms. Roll to 1/6 inch thickness, refrigerate for 1 hour.
  • Cut dough into disks slightly larger than muffin pan holes, press into pan, refrigerate for 2 hours.
  • Preheat oven to 325°F, prick pastries, freeze briefly.
  • Bake for 20-25 mins or until golden brown
  • set aside and let cool
• Curd:
  
  • Mix sugar and lemon zest to a crumble texture, then add egg yolks and combine.
  • Heat up lemon juice to a simmer and add gradually to the egg mixture, stirring well.
  • Put the mixture back on the stove and cook until thick.
  • Remove from heat, add butter, and whisk until melted. Strain if needed
• Assembly:
  
  • Pour warm curd into the tartlet shells, tap to remove bubbles, refrigerate for 2-3 hours.
  • Top with fresh blueberries and dust with powdered sugar. Finish with an apricot glaze.

18 mini tarts. Adjust tart size and lemon curd based on preference. Lemon curd can be made up to 3 days in advance.

Shakshuka with feta

INGREDIENTS

• 2-3 tbsp extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 red bell pepper, seeded and diced
• ¼ tsp sea salt, adjust to taste
• Freshly ground black pepper
• 4 medium garlic cloves, minced
• 1 1/2 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp ground cumin
• 1 can of crushed tomatoes
• 1-2 tbsp harissa paste
• 1 diced tomato
• 3 to 5 eggs
• â…“ cup crumbled feta cheese
• ¼ cup fresh parsley leaves
• ¼ cup fresh cilantro leaves
• 1 diced avocado
• Optional: Microgreens for garnish
• Toasted bread, for serving

INSTRUCTIONS

• Begin by heating the olive oil in a 12-inch lidded stainless steel or cast-iron skillet over medium heat.
• Introduce the onion, red pepper, salt, and black pepper to the skillet. Cook these ingredients until the onion becomes translucent, approximately 6 to 8 minutes.
• Lower the heat to medium-low, then incorporate the garlic, paprika, chili powder and cumin. Stir this mixture, allowing it to cook for about 30 seconds.
• Add both crushed and fresh tomatoes, and harissa paste. Allow the mixture to simmer for approximately 15 minutes until it attains a thick consistency. Adjust seasoning with salt and pepper if necessary.
• Using the back of a spoon, create 3 to 5 indentations in the sauce and carefully break an egg into each. Cover the skillet and allow the eggs to cook until they reach your desired doneness, about 5 to 8 minutes.
• Finish the dish by topping it with the feta cheese, parsley, cilantro avocado, and optional microgreens.
• Serve with toasted bread on the side.

• Please note: Harissa paste can be procured from the store or made at home, depending on your preference.

Ginger Lemon Wellness Shot

INGREDIENTS

• ¼ cup of ginger root, washed and roughly chopped
• Juice from 2-3 lemons
• 1/2 cup of coconut water
• 2 tsp of honey
• A pinch or two of cayenne pepper

INSTRUCTIONS

• Begin by thoroughly washing and chopping your ginger root. There’s no need to peel it, the blender will do the hard work.
• Squeeze the juice from 2-3 lemons until you have about 1/2 cup.
• Place the chopped ginger, fresh lemon juice, coconut water, honey, and a dash of cayenne into your high-powered blender.
• Process until the mixture is silky smooth, usually around 1-2 minutes.
• Strain through a fine-mesh strainer, applying pressure to the solids to squeeze all of it out.
• Fill them in small airtight jars, you should get about 3-4 shots from this recipe.
• Enjoy the health-boosting benefits of ginger, lemon, and a touch of cayenne!

TIPS

• Slightly roll the lemon before juicing to get the maximum amount of juice.
• The shot is best consumed immediately for optimal health benefits. However, if you have leftovers, store them in an airtight container in the refrigerator and consume within 5-7 days.
• Feel free to adjust the amount of honey based on your personal taste preference.

Banana Smoothie

INGREDIENTS

• 1 cup milk (your preference)
• 1 cup frozen pineapple chunks
• 1 banana
• 1 tbsp fresh turmeric (or 1 tsp ground turmeric)
• 1 tsp fresh ginger (or 1/3 tsp ground ginger)
• 2 tbsp of sea moss
• 1-2 tsp of honey

Incorporate all the listed ingredients into a blender. Process for about 60 seconds on high speed or until it transforms into a luscious, creamy smoothie.

French Toast

INGREDIENTS

• 8 (1/2-inch slices of a robust bread, such as brioche)
• 1 cup of milk
• 2 large eggs
• 1/2 tsp of ground cinnamon
• 1/4 tsp of freshly ground nutmeg
• 1 tsp of vanilla extract
• 1/4 tsp of kosher salt
• 3 Tbsp of butter
• 4 peaches, peeled and sliced
• 1/2 cup of brown sugar
• Freshly grated nutmeg
• 1/2 tsp of cinnamon
• 1 Juice of one lime

Additional Topping:

• fresh raspberries
• powdered sugar
• whipped cream
• maple syrup

For the Cinnamon crumble:

• 1/2 cup of salted butter, melted
• 2/3 cup of brown sugar
• One cup and two tbsp of all-purpose flour
• 1/2 tsp of cinnamon
• A pinch of kosher salt

INSTRUCTIONS

• Prep the Cinnamon Crumble: Melt butter, mix with brown sugar, flour, cinnamon, salt. Spread on a parchment-lined tray, bake at 350° F for 8 min.
• Caramelize peaches: Melt 1 tbsp butter in a pan. Add 2 tbsp brown sugar, sliced peaches, grated nutmeg, and 1/2 tsp cinnamon. Cook until softened. Squeeze fresh lime, cook 30 sec, then remove from heat.
• In a shallow dish, whisk milk, eggs, cinnamon, nutmeg, vanilla extract, and salt.
• Dip bread slices in the mixture for 10 sec/side. Place on a baking sheet for additional soak.
• In a non-stick pan, melt 2 tbsp butter on medium-high heat. Cook 2-3 soaked bread slices for 6 min/side until golden-brown. Repeat with remaining slices. Keep warm on a covered platter.
• Serve: Top each toast with caramelized peaches, Cinnamon Crumble, powdered sugar, whipped cream, raspberries, and a drizzle of maple syrup.

TIPS

1. For bigger batches, preheat oven to 300°F; keep cooked toast warm on a heated baking sheet.
2. Maintain medium-high heat for perfect golden crust and well-cooked interior. Avoid overheating or underheating.

Pineapple Bowl

To prepare the pineapple bowls, you will need:

• One ripe pineapple
• A sharp paring knife
• A spoon for scooping out the fruit
• Your choice of filling for the pineapple bowls

INSTRUCTIONS

• Begin by selecting a ripe pineapple. Look for one with a sweet aroma and firm skin.
• Wash the pineapple thoroughly to remove any dirt or residue from the skin.
• Place the pineapple on a cutting board, and using a sharp paring knife, carefully cut it in half lengthwise. Take your time to ensure an even cut.
• After cutting the pineapple in half, you have the option to keep the crown (pineapple stem) attached or slice it off.
• Using the paring knife, cut along the perimeter of each pineapple half. Angle the knife slightly towards the center while doing so, creating a V-shaped trough.
• Once the perimeter is cut, slice the center of the pineapple to create several smaller sections.
• With the sections in place, use a spoon to scoop out the fruit from both pineapple halves. Gently remove the pineapple chunks and transfer them to a bowl. Be careful not to damage the pineapple boat’s edges while scooping.
• Now, your pineapple boats are ready to be filled with your choice of dish. You can get creative with various fruit salads, grilled vegetables, or even savory rice preparations.
• Alternatively, if you plan to use the pineapple bowls later, cover the bowl containing the pineapple chunks and store it in the refrigerator for up to two days. This will keep the fruit fresh until you’re ready to use it.

Enjoy your delicious and beautiful pineapple bowls with your desired filling!

Chocolate Strawberry Yogurt Clusters

INGREDIENTS

• 1 cup of diced strawberries
• 1/2 cup of creamy plain Greek yogurt
• 1 tsp of vanilla extract
• 1 tbsp of honey
• 1 cup of semisweet chocolate chips
• 1 tsp of coconut oil
• Flaky sea salt

INSTRUCTIONS

• Begin by laying down parchment paper on a large baking sheet to prevent the clusters from sticking.
• In a bowl, toss the diced strawberries and add the Greek yogurt, vanilla extract, and honey. Stir it all together until the berries are perfectly coated in the creamy yogurt.
• Scoop the strawberry-yogurt mix onto the parchment-lined baking sheet, forming 8 clusters of about 2 tablespoons each. Make sure to leave enough space between them.
• Freeze the clusters for 30-45 minutes, just enough without turning them rock solid.
• Melt chocolate using a double boiler: Place a heatproof bowl over a saucepan with simmering water (without touching the water). Add chocolate chips and coconut oil, stir until smooth. Prevent scorching for a velvety texture.

Now comes the fun part: dipping the clusters!

• Take the frozen clusters out of the freezer and get ready to dip them in the melted chocolate. Use a big spoon to coat each cluster generously with the chocolate, making sure they are beautifully coated. Repeat this process until all the clusters are finished.
• As a final touch, sprinkle some flaky sea salt on the clusters.
• Give the clusters a few minutes the chocolate will harden, and thats it!

Quick & Easy Pickled Red Onions

INGREDIENTS

• Red onions
• 1 cup of water
• 1 cup of red wine vinegar
• 1 cup of apple cider vinegar
• 2 teaspoons of kosher salt
• 2 tablespoons of sugar
• Garlic and peppercorns (to taste)

INSTRUCTIONS

• Prep Your Onions:
  Slice your red onions super thin. Separate the slices and transfer them to a jar. Pack ‘em in tight.
• Prepare the Brine:
  In a pot, add water, red wine vinegar or apple cider vinegar, kosher salt, and sugar.
• Bring to Boil:
  Heat the mixture on the stove, stirring until the sugar dissolves.
• Spice it up:
  Add garlic and pepper cords to the boiling mixture.
• Marry the Onions and Brine:
  Carefully pour the hot brine over the onions in the jar.
• Cool and Store:
  Allow the mixture to cool. Once cooled, seal the jar and pop it in the fridge.
• Rest and Ready:
  Let the onions pickle for about an hour. Then, they’re ready to enjoy!
• Serving Suggestions:
  These quick and easy pickled red onions are an explosion of flavors on sandwiches, salads, tacos, or as a garnish. Or, enjoy and savor them straight from the jar!
  
  Quick Tips for Your Pickle Party
  1. Shelf Life: Got leftovers? No worries. These flavor-packed pickled onions stay fresh in your fridge for two weeks.
  2. Thin Slices: Go paper-thin on those onion slices. They’ll soak up the brine faster, giving you a speedy, flavor-packed pickle.
  3. Mix It Up: Get creative! Swap red wine vinegar for apple cider, toss in some chili flakes or mustard seeds, and find your perfect flavor blend.

Chicken Tortilla Soup

INGREDIENTS

• 3 Tbsp olive oil
• 1 large onion chopped
• 7 garlic cloves, minced
• 1 green bell pepper diced
• 1 jalapeño pepper diced, ( remove seeds for less heat )
• 1 ½ Tbsp of tomato paste
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ dried oregano powder
• 1 tsp garlic granules
• 1 lb skinless chicken breasts (2 pieces)
• 20 oz petite diced tomato
• 32 oz chicken broth
• 16 oz water (if needed)
• 14 oz black beans drained and rinsed
• 1 cup of corn,
• 1/2 cup cilantro, chopped
• 1 lime, juiced
• 1 tsp salt or to taste
• ( For more heat add ¼ tsp of cayenne pepper)

GARNISH

• Lime
• Cilantro
• Mexican crema
• Cotija cheese
• Corn tortilla strips – Fried
• Avocado

To make the tortilla strips, cut into thin strips and fry in hot oil for a few minutes until lightly brown. Allow to drain on a paper towel and sprinkle with salt. Set aside until your soup is ready.
In a large pot, heat up olive oil and add garlic, onions, jalapeño and green bell pepper. Sauté until they are tender, about 3 minutes. Add spices, salt and tomato paste and cook for 2 minutes. Add tomatoes, and chicken broth. Bring to a boil and add chicken breast. You may slice the chicken breast in half, lengthwise so it may cook faster. Bring temperature to medium and cover. Cook for 20 minutes. Once chicken is cooked, remove, and shred with 2 forks. Add chicken back in the pot with black beans. Check if water has cooked down and add more if needed. Cook for another 5 minutes. Add corn, cilantro and lime juice and cook for 3 minutes and remove pot off the heat. Taste for salt and seasoning.
Garnish each bowl for toppings and enjoy!

Honey Creole Salmon

INGREDIENTS

• 1 Sockeye salmon fillet
• 3-4 tbsp of butter
• 2 tbsp of honey
• 4 cloves of garlic, minced
• 2 tbsp of fresh cilantro, chopped
• 4 tbsp (1/4 cup) of lime juice
• 1 1/2 tbsp of Creole Kick Carnival seasoning
• Salt to taste

GARNISH

• Fresh limes
• Fresh slices of jalapeños
• chopped cilantro

INSTRUCTIONS

1. After washing your salmon with lemon or lime.
2. Pat the salmon fillets dry with a paper towel, and lightly season with a little salt.
3. In a large skillet over medium heat, melt the butter.
4. Stir in the honey until well combined with the melted butter.
5. Add the minced garlic and Creole kick seasoning to the pan, sauté for about 1 minute, until the garlic becomes fragrant.
6. Place the salmon fillets in the pan, making sure to coat them with the honey-butter-garlic mixture.
7. Squeeze the lime juice over the salmon fillets.
8. Cook the salmon for approximately 4 minutes on each side, making sure to occasionally spoon the honey-butter-garlic mixture over the fillets as they cook. Adjust the cooking time as needed depending on the thickness of your salmon fillets and how well done you prefer your salmon.
9. Once the salmon is cooked to your liking, remove from heat.
10. Garnish the salmon fillets with the chopped fresh cilantro, limes and jalapeños before serving.

Enjoy your delicious Honey Creole Salmon!

Note: Be mindful not to overcook the salmon. It should be flaky and slightly pink in the middle. You may also add the Cilantro and Jalapeños on the last 2 mins of cooking.

Zucchini and Yellow Squash Pastry

INGREDIENTS

• Puff pastry, homemade or store-bought, cut into rectangles
• 1 tbsp of olive oil
• 1 small zucchini, sliced in circles
• 1 yellow squash, sliced in circles
• 1 tbsp of balsamic glaze syrup
• 1 tbsp hot honey
• A handful of fresh basil
• 1 thinly sliced garlic clove
• Garlic of Eden seasoning
• Kosher salt to taste
• Freshly grated mozzarella cheese
• Egg wash

INSTRUCTIONS

• Preheat the oven to 400°F (204°C).
• Cut zucchini and yellow squash into thin circular slices.
• Line a baking sheet with parchment paper.
• Drizzle olive oil, balsamic glaze, and hot honey onto the parchment paper. Add the thinly sliced garlic cloves.
• Arrange the zucchini and yellow squash slices on top of the oil and glaze mixture. Press them gently so they adhere.
• Season the vegetable slices with Garlic of Eden seasoning and a sprinkle of kosher salt.
• Evenly sprinkle 2 tablespoons of the freshly grated mozzarella cheese over the vegetables.
• Cut the puff pastry into 6 rectangles. Place each puff pastry rectangle on top of the seasoned vegetables, pressing firmly around the zucchini and squash and on the top of the pastry.
• Apply a layer of egg wash over the puff pastry.
• Bake in the preheated oven for 15-20 minutes, or until the puff pastry is golden brown.
• Remove the baking sheet from the oven and let it cool for 10 minutes. Then, carefully flip each tart over.
• Garnish with fresh basil and a drizzle of balsamic glaze before serving. Enjoy your upside-down zucchini and yellow squash pastry.

Roasted Tomato Garlic Bruschetta

INGREDIENTS

• 1-pint cherry tomatoes
• 6 cloves garlic
• 4 tablespoons olive oil
• 3 sprigs of thyme
• Salt and pepper
• 1 baguette
• Fresh mozzarella cheese

FRESH BRUSCHETTA

• 1 cup Heirloom mini tomatoes
• 1 garlic clove grated
• Fresh basil leaves finely chopped
• 2 tbsp olive oil
• 1 tsp red wine vinegar
• ½ tsp of red chili flakes
• Salt and pepper to taste

GARNISH

• Balsamic glaze
• Fresh thyme and fresh basil

INSTRUCTIONS

• Preheat oven to 400°F.
• In a bowl, mix cherry tomatoes, garlic, olive oil, thyme, salt, and pepper. Place mixture in a dutch oven or on a baking sheet and roast for 15-20 minutes, or until tomatoes are soft and caramelizing.
• Slice the baguette into 1/2-inch slices, drizzle with olive oil, and place on a separate baking sheet. Toast in the oven for 5-7 minutes, or until lightly browned.
• Remove both the bread and tomatoes from the oven.
• For the fresh bruschetta mixture, dice the tomatoes and mix all ingredients together. Let stand at room temperature for at least 1 hour.
• To assemble the bruschetta, top the bread with garlic cloves, mash, and spread with a fork. Add mozzarella and roasted tomato mixture, then a spoonful of fresh bruschetta mixture on top. Garnish with fresh basil, fresh thyme and balsamic glaze. Serve immediately.
• Enjoy!

Creole Corn Ribs

INGREDIENTS

Creole Kick Corn Ribs Ingredients:

• 4 ears of fresh corn, shucked
• 4 tablespoons of extra-virgin olive oil
• 1 lime, cut in half
• 1 tablespoon of Creole Kick seasoning
• 3 cloves of garlic, minced

Creole Mayo Sauce Ingredients:

• ¼ cup of mayonnaise
• ¼ cup of sour cream
• 1 tablespoon of freshly squeezed lime juice
• 2 cloves of garlic, minced
• 1 tablespoon of Creole Kick Carnival seasoning

Garlic butter:

• 2 tbsp melted butter
• 2 cloves of minced garlic

First off, let’s get that Creole Mayo Sauce sorted. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, minced garlic, and Creole Kick Carnival seasoning until it’s smooth.. Cover it up and let it chill in the fridge until you’re ready. You can even make this sauce a day in advance.

Now, for the Corn Ribs. Turn on your oven to 400ºF (200ºC). Lay a dish towel under your cutting board to keep it steady – safety first, after all. Hold each corn cob securely on its end and use a sharp knife to split it into 4 equal “ribsâ€. It may take a little muscle, but just do it carefully.

Line your baking sheet with the ribs and prepare your seasoning mixture. Combine your olive oil, Creole Kick seasoning, and minced garlic, then brush this mixture generously over the corn ribs, making sure every kernel gets some love.

Place in the oven or on a grill and let those corn ribs until they’re tender and showing off some charred edges, which should take around 25 to 30 minutes.

When they’re done, arrange your corn ribs on a serving platter. Brushed him with garlic, butter. Give them a fresh squeeze of lime, and if you like , sprinkle some parmesan, jalapenos, and fresh cilantro on top. Serve up these beauties with your chilled Creole mayo sauce, and watch your ask you for more because they will be gone so fast! . Enjoy!

Get your Creole Kick Carnaval seasoning

Lavender Lemonade

INGREDIENTS

• 1 cup fresh lemon juice (about 6 lemons)
• 1 cup granulated sugar
• 2 tablespoons dried lavender flowers
• 5 cups cold water
• 2 tablespoons dried pea flowers (optional, for color)
• Ice for serving

Single serving:

• Juice from 1 large lemon (about 3 tablespoons)
• 3 tablespoons granulated sugar
• 1/2 teaspoon dried lavender flowers
• 1 cup cold water
• 1/2 teaspoon dried pea flowers (optional, for color)
• Ice for serving

INSTRUCTIONS

1. Prepare the Lavender Syrup: In a small saucepan, combine the sugar, 1 cup of water, and the lavender flowers. Bring to a simmer over medium heat, stirring until the sugar has dissolved. Remove from heat and allow to cool, then strain to remove the lavender flowers. You now have homemade lavender syrup!
2. Prepare the Pea Flower Tea (optional, for color): Steep the dried pea flowers in 1 cup of hot water for 5-10 minutes, then strain. The water should now be a deep blue.
3. Assemble the Lemonade: In a large pitcher, combine the fresh lemon juice and the remaining 4 cups of cold water. Add the lavender syrup, and stir well. If using, slowly pour in the pea flower tea until you achieve the desired color.
4. Serve: Pour the lemonade over ice in tall glasses. Garnish with a sprig of fresh lavender or a slice of lemon, if desired. Enjoy!

Egg Drop Soup

INGREDIENTS

• 3 eggs
• 2 tablespoons of water
• Cornstarch slurry ( 3 tbsp cornstarch mixed with 1/3 cup water until smooth)
• 1/4 cup diced carrots into small cubes
• 3 green onions Green onions, tops sliced into thin strips and the rest chopped
• 4 cups of chicken broth (homemade or store-bought)
• 1/8 tsp Salt, to taste
• 1/4 tsp White pepper, to taste
• 1/2 tsp turmeric
• 1/8 tsp sugar
• 1 tsp Sesame seed oil

INSTRUCTIONS

• Begin by cracking open three eggs into a bowl. Add two tablespoons of water and whisk until smooth.
• In a separate bowl, prepare a cornstarch slurry by mixing cornstarch with a little water until smooth.
• Dice some carrots into small cubes.
• For the green onions, slice the tops into slender strips and place them in ice water to curl. Chop the remaining parts for the soup.
• In a pot, bring four cups of chicken broth to a boil. Season with salt, white pepper, sugar, and a dash of turmeric.
• Add the diced carrots to the broth and let cook for about 3- 4 mins.
• While stirring the broth, gradually add in the cornstarch slurry to avoid clumping.
• Slowly pour the whisked eggs into the hot broth to create soft, delicate ribbons of egg.
• Finish with a drizzle of sesame seed oil and the chopped green onions.
• Serve hot, garnished with the curled green onion strips.

Enjoy this quick, delicious, and comforting Egg Drop Soup that’s sure to warm your heart and fill your stomach!

Rosemary Pesto Crown Bread with Apricot Glaze

INGREDIENTS

• 1 ½ + 2 tbsp unbleached flour
• 2 tbsp unbleached flour for dusting
• 1 tsp kosher salt
• 1 ½ tsp fast-acting yeast
• 1 ½ tbsp fresh rosemary
• ¼ cup of unsalted butter
• 4 ½ oz of warm milk
• 1 large egg

Filling:

• ¾ cup pesto
• 2 tbsp of cream cheese

Topping:

• 3 tbsp apricot jam ( I’m using a homemade jam)
• Fresh rosemary chopped

( Nut-Free) Pesto ingredients:

• 2 cups fresh basil
• 3 garlic cloves
• ½ cup freshly grated parmesan cheese
• ¼ cup olive oil
• ¼ tsp kosher salt
• â…› tsp black pepper

INSTRUCTIONS

• Pesto: Place all ingredients in a food processor and pulse until blended. Set aside.
• Dough: In a large bowl mix, flour, salt, yeast, rosemary, and butter. Rub together till flour like a crumble texture. Add egg and warm milk. Bring the dough together and knead for 10 mins on a floured surface. Place the dough back in a bowl and allow it to rest for 90 mins. Once the dough has rested, roll the dough out 12x10in. Spread pesto filling and add dollops of cream cheese all over. Start to roll tightly until you have a long log. Cut the log down the middle, leaving 2 inches on top. Start to braid one piece over the next until you have a long braid. Place the braid on a lined baking sheet in a circular shape. Pinch ends together so they don’t open. Allow it to rest for 30 mins.
• Preheat the oven to 415°F. Once the crown has doubled in size, bake for 25 mins. When ready, remove and allow to cool. Brush warmed apricot jam over as a glaze and sprinkle fresh rosemary. That’s it! Enjoy

Banana Bread

INGREDIENTS

• 1.5 cups of flour
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 3/4 cup unsalted butter, at room temperature
• 1 cup packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 3-6 bananas, the more ripe, the better
• 1 cup chocolate chips
• 1 tsp cinnamon (or to taste)
• Additional brown sugar and sliced banana for topping ( optional )

INSTRUCTIONS

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. 1n a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a large bowl, use an electric mixer to cream the butter and brown sugar together until light and fluffy.
4. Add the eggs to the butter mixture, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mash the bananas with a fork or a potato masher until smooth. Add the mashed bananas into the butter mixture and stir until well combined.
6. Gradually add the dry ingredients into the banana mixture. Stir until just combined. Do not overmix.
7. Fold in the chocolate chips.
8. Pour the batter into the prepared loaf pan. Sprinkle the top with additional brown sugar and place a sliced banana on top.
9. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover with aluminum foil.
10. Remove from the oven and let the banana bread cool in the pan for 10 minutes. Then remove from the pan and let it cool completely on a wire rack before slicing and serving. Enjoy!

Cilantro Mint Tomato Salsa

INGREDIENTS

• 6 Small Roma Tomatoes cut into halves
• 1 Large White Onion cut into rounds
• 1-2 Jalapenos sliced down middle
• 2 Garlic Cloves
• ¼ cup of Rice vinegar
• ¼ cup of Chopped Fresh Cilantro
• 3 tbsp packed Chopped Fresh Mint
• 1 tbsp Kosher Salt
• 2 Limes Juiced

INSTRUCTIONS

Cut up all the vegetables and roast under the broiler skin side up, on the top rack for 10 -12 minutes. The Vegetables should be soft and a bit charred. In the food processor combine the roasted veggies and all the juices from the pan with the vinegar, cilantro, mint, lime juice, and salt, and pulse until the mixture is almost but not entirely smooth. Taste and adjust any seasonings. Refrigerate for about 2 hours before serving. Enjoy with some fresh homemade chips

Cucumber Avocado Salad with Honey Creole Vinaigrette

INGREDIENTS

• 1 large avocado, cubed
• 1 lb Persian cucumbers, chopped
• ¼ red onion, thinly sliced
• 3 tbsp fresh cilantro, chopped

Honey Creole Vinaigrette:

• 1 tbsp apple cider vinegar
• 1 garlic clove, minced
• 1 lime, juiced
• Salt, to taste
• 1 tbsp honey
• 3 tbsp olive oil
• 1 tsp Creole Kick Carnival Spice Blend

INSTRUCTIONS

• Roughly chop the cucumbers into 1-inch pieces. Transfer to a bowl and season with 1 teaspoon of salt, tossing to combine. Set aside for 30 minutes. Drain the cucumbers through a fine-mesh strainer, discarding the salty water.
• In a large bowl, combine the drained cucumbers, chopped avocado, sliced red onion, and cilantro.
• For the vinaigrette, add apple cider vinegar, minced garlic, lime juice, salt, honey, olive oil, and Creole Kick Carnival Spice Blend to a food processor or blender. Process until smooth and well-combined.
• Pour the vinaigrette over the salad and gently toss to combine, ensuring all ingredients are evenly coated.
• Serve immediately, or refrigerate for 30 minutes to let the flavors meld together. Enjoy with pan-fried salmon or your choice of protein for a complete and nourishing meal.

Garlic Parmesan Potatoes

INGREDIENTS

• 1 lb red mini potatoes, washed and halved
• 1 tsp sea salt for boiling potatoes

Parmesan Mix:

• ¾ cup freshly shredded parmesan cheese
• 4-5 cloves fresh minced garlic
• 2 tbsp melted butter
• ½ cup chopped cilantro
• 2 tsp Garlic of Eden seasoning
• 1 tsp smoked paprika
• ½ tsp sea salt, or to taste
• 3-4 tbsp olive oil
• ½ lemon, juiced

Sauce:

• ½ avocado
• ¼ cup chopped cilantro
• 2 tbsp sour cream
• ½ lemon, juiced
• 1 garlic clove
• Sea salt and black pepper, to taste
• 1.5 tbsp Garlic of Eden seasoning
• 2 tbsp olive oil

Garnish:

• ¼ cup fresh chopped cilantro
• Lemon slices
• Red chili flakes

INSTRUCTIONS

1. Begin by parboiling the potatoes in a pot of water with 1 tsp of sea salt for 5-6 minutes, or until fork-tender.
2. While the potatoes are boiling, prepare the Parmesan mix. In a small bowl, combine the Parmesan, minced garlic, melted butter, chopped cilantro, Garlic of Eden seasoning, smoked paprika, olive oil, and ½ tsp of salt. Mix until well combined.
3. Preheat your oven to broil. Drain the potatoes and toss them in the Parmesan mix.
4. Grease a baking sheet with olive oil and arrange the potatoes face-down. Broil for 5-6 minutes or until the edges begin to brown. Flip the potatoes and broil for another 5-6 minutes.
5. Garnish the roasted potatoes with fresh cilantro, lemon slices, and red chili flakes.
6. For the Sauce: Combine all sauce ingredients in a food processor and blend until smooth. Adjust salt and pepper as needed.
7. Serve the sauce alongside the roasted garlic Parmesan potatoes for a flavor-packed experience.

Taco Cups

INGREDIENTS

• 2 tsp olive oil
• 1 lbs ground turkey or meat of choice
• ( vegetarian option: 2 cups of cooked black beans,1 orange bell pepper, and ½ onions more)
• ½ of medium onion diced
• 5 minced garlic cloves
• 1 tbsp + 1 tsp Cancun Taco Fest seasoning
• 2 tbsp of tomato paste
• ½ cup petite diced tomatoes
• ½ cup water
• ½ tsp dried oregano
• ½ tsp black pepper
• 1/2 tsp salt (to taste)
• 1 tsp of dry chili flakes
• Oil to brush on pan
• 24 wonton wrappers
• 1 1/4 cups shredded cheese

Toppings

• Mexican crema
• sliced green onions
• diced fresh tomatoes
• Salsa
• Olives
• Diced Jalapeno
• Cilantro chopped

INSTRUCTIONS

1. Preheat your oven to 400F. Heat up olive oil in a large pan over med-high heat. Toss in onions and garlic and cook for 2 minutes, then add your choice of ground meat or veggies. Break up the meat with a spatula while stirring constantly. Add in diced tomatoes, tomato paste, Cancun Taco Fest seasoning, black pepper, oregano, dried chili flakes, water, and a pinch of salt to taste. Cook the meat for about 6-7 minutes or until it’s cooked through.
2. Next, take a 12 cup muffin tin and lightly brush it down with oil. Take wonton wrappers and place one in the bottom of each cup. Add a Tbsp of the meat mixture into each cup, and add 1 tsp of cheese. Then, add another wonton wrapper on top of the cheese layer, and repeat the process with the remaining meat and cheese until all the muffin cups are filled up. Each tin will have 2 layers.
3. Bake for around 10-15 minutes, or until the edges are crispy and the cheese is melted. Once they’re ready, take ‘em out, lightly brush the edges with light oil and top each taco cup with a dollop of Mexican crema and your desired toppings. And that’s it! Enjoy!

Salmon Wrap

INGREDIENTS

• 1 lbs of salmon
• 1/2 Lemon (to wash)
• 1 tbsp All purpose seasoning
• ½ tsp of garlic powder
• ½ tsp of onion powder
• 1 tbsp Jamaican Jerk Joy seasoning
• 1/2 tsp Black pepper
• 1 tbsp smoked Paprika
• 1 tsp Dried Thyme
• 1 tsp Dried parsley
• 1 tsp Chili flakes
• 1/4 tsp of salt
• 1 Egg
• 1/2 cup flour
• 1/2 cup Cornstarch
• 1 cup oil (for frying)
• Mango salsa
• 1 cup Cucumber
• 1/4 Red onion
• 1/2 cup Sweet bell pepper pepper
• ½ cup mango
• ¼ of scotch bonnet pepper ( to taste )
• 3 tbsp cilantro
• 1/2 Lime
• Salt to taste
• 1 tsp Olive oil
• 1/2 tsp Dry Jamaican Jerk Joy seasoning
• Glaze
• 2 tbsp Butter
• 3 cloves minced Garlic
• 1/2 tsp Thyme
• 1 tsp Wet jerk seasoning or 2 Tsp Dry Jamaican Jerk Joy
• 1/2 cup Honey
• 1/2 Lemon
• ½ Scotch bonnet (add to your taste )
• 1 tsp Parsley
• Jerk Mayo
• 2 tbsp of mayo
• 1-2 tsp of wet or dry jerk seasoning
• Spinach Tortilla wrap
• Spring mix salad
• Avocado

INSTRUCTIONS

• Preparing the mango salsa. Chop the ingredients, mix in a bowl, and refrigerate.
• Wash & pat dry the salmon. Coat it with the seasoning mixture, cover, & marinate in the refrigerator for 1-2 hours.
• When ready to cook, mix cornstarch & flour in a bowl. Coat the salmon in egg, then with the flour mixture one at a time. Let it rest on a rack for 10 minutes.
• Make the honey glaze by heating butter & adding garlic, thyme, & jerk seasoning. Add honey & lemon & allow the mixture to thicken. Add parsley & scotch bonnet pepper, then set the glaze aside.
• Fry the salmon in 350F oil for about 3 minutes per side. Remove the excess oil with a paper towel, coat the salmon with the honey glaze. Wrap the salmon in a warm tortilla with spring mix salad, mango salsa, salmon tender, avocado, & Jerk Mayo. Grill the wrap for 2 minutes per side, & serve with additional Jerk Mayo & mango salsa on the side.

Chocolate Cupcakes

INGREDIENTS

• 5 oz bittersweet baking chocolate, finely chopped
• 1/3 cup Dutch-process cocoa
• 1 tsp instant espresso powder
• 1/2 cup boiling water
• 3/4 cup all-purpose flour (sifted )
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 tsp fine salt
• 1/2 tsp baking soda
• 1/2 cup sour cream, ( room temp)
• 1/4 cup vegetable oil
• 2 lrg eggs +1 egg yolk, at room temp
• 2 tsp white vinegar
• 2 tsp vanilla extract
• Chocolate or vanilla buttercream
• Sprinkles
• Cute little fondant bear

INSTRUCTIONS

Melt chocolate, cocoa, and espresso in a heatproof bowl with hot water and gently whisk until smooth and set aside. Preheat the oven to 350°F, line the cupcake pan. Whisk flour, sugar, salt, and baking soda in another bowl. Next in another bowl mix sour cream, oil, eggs, egg yolk, vinegar, and vanilla into chocolate mixture. Mix flour with chocolate mixture in until smooth, avoiding over-mixing. Divide the batter and fill the cupcake cups about ¾ way full. Bake for 16-18 mins. Use a toothpick to check if it is cooked in the center. Allow cupcakes to fully cool down before frosting. Frost with your favorite chocolate or vanilla buttercream. I’m using a rich chocolate buttercream. Let me know if you want the recipe 🙂

BBQ chicken sliders

INGREDIENTS

• 12 dinner rolls or Hawaiian sweet rolls
• 3 cups shredded cooked chicken
• ½ cup barbecue sauce
• ½ pickled red onion, thinly sliced
• 3 tbsp of gorgonzola cheese
• 6 slices provolone or pepper jack cheese
• ½ cup fresh cilantro, finely chopped ( divided )
• 2 tablespoons butter
• 1 clove of garlic
• Sesame seeds and mini pickles for garnish

INSTRUCTIONS

• Preheat your oven to 350°F and get ready to make some delicious sliders! Begin by slicing the rolls in half lengthwise. Next, place the bottom halves in a 9 x 13-inch (23 x 33 cm) rimmed baking dish.
• In a separate bowl, mix together shredded chicken and bbq sauce, along with ¼ cup of cilantro. Spread this mixture evenly over the rolls in the baking dish, then add a layer of pickled red onion, followed by gorgonzola and Pepper Jack or provolone cheese. Top the dish off with the remaining half of the rolls.
• Brush the tops of the rolls with melted butter, garlic, and an additional ¼ cup of cilantro. Sprinkle a light dusting of salt over the tops as well. Bake the sliders, covered, for 10 minutes, then uncover and continue baking for an additional 3-4 minutes, until the bread is golden brown.
• Once finished, slice the sliders into individual portions. Garnish with sesame seeds and top with mini pickles. Serve and enjoy!

Buffalo Sauce

INGREDIENTS

• 1 cup Frank’s hot sauce ( or hot sauce of choice)
• 1/2 cup (1 stick) butter ( optional to use vegan butter)
• 1 tsp garlic powder
• 2 tsp Worcestershire
• 2 tsp apple cider vinegar
• 1/2 tsp cayenne
• ½ tsp smoked paprika
• ½ tsp onion powder
• 2 tsp water + 2 tsp cornstarch
• Salt and pepper to taste

INSTRUCTIONS

• Combine 2 teaspoons of water and cornstarch in a mixing bowl to form a mixture.
• In a saucepan, heat hot sauce, garlic powder, onion powder, smoked paprika, Worcestershire sauce, vinegar, cayenne, and salt and pepper over medium-low heat. Incorporate the cornstarch mixture and stir to combine.
• Once the sauce begins to simmer, remove from heat and add 1 tablespoon of butter. Whisk until fully incorporated. Repeat the process with another tablespoon of butter until the entire stick has been incorporated into the sauce.
• At this stage, the sauce should be rich and creamy. For additional thickness and creaminess, blend the sauce in a high-speed blender for 20 seconds. Thats it!