This perfectly pink smoothie packs a protein punch thanks to cottage cheese. With the same creamy consistency as a yogurt smoothie, subbing in cottage cheese adds more protein without sacrificing texture.
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Read MoreStart to finish: 7 minutes
Impresses: 2
Ingredients
For the cocktail:
2 ounces spiced rum
2 ounces lavender honey syrup
1 egg white
2 ounces heavy cream
ice for cocktail shaker and serving
For the lavender honey syrup:
¼ cup water
¼ cup honey
½ tablespoon dried lavender
Method
Heat water and honey in a small saucepan over medium-high heat. Allow honey to fully dissolve and add culinary lavender. Bring to a gentle simmer, then remove from heat and allow to cool.
Strain syrup through a fine mesh strainer to remove lavender. Store chilled in a mason jar or other airtight container until needed.
To craft your cocktail, add ice to a cocktail shaker. Pour in spiced rum, lavender honey syrup and egg white. Add heavy cream last.
Cover and shake vigorously for at least 30 seconds.
Pour over ice into two lowball glasses or small tumblers. Garnish with additional lavender if desired and serve immediately.
Notes:
Culinary lavender can be sourced from local culinary centers, or spice/tea shops or ordered online.
Follow food safety practices when handling raw eggs. Use fresh, unbroken eggs, and carefully wash and dry your hands before separating egg whites. Avoid cross-contamination by disposing of shells immediately and washing hands again after separating egg whites.
Start to finish: 5 minutes
Impresses: 1
Ingredients
½ cup whole milk
½ cup unsweetened, crushed pineapple
¼ cup pineapple juice
1½ tablespoons simple syrup
2 ounces tequila
10 large ice cubes
fresh pineapple (optional)
maraschino cherries (optional)
Method
Add all ingredients to a high-speed blender and blend until smooth.
Adjust consistency by adding additional ice for a thicker slush.
Transfer to a tumbler or pint glass. Garnish with a fresh pineapple wedge and cherries.
Notes:
For a non-alcoholic version, omit the tequila and replace with additional pineapple juice or milk.
Create a basic simple syrup using 1/2 cup water and 1/2 cup sugar. Heat in a small saucepan over high heat, allowing sugar to fully dissolve. Simmer 5 to 10 minutes or until mixture starts to thicken, then remove from heat and allow to cool. Transfer to an airtight container and store in the refrigerator until needed.
Try experimenting with infused simple syrups.
Start to finish: 20 minutes
Impresses: 4
Ingredients
For the graham cracker crumble:
2 sleeves graham crackers
2 tablespoons butter, melted
1 tablespoon maple syrup
Pinch of salt
For the Key lime mousse:
1 large avocado
3 Key limes, juiced
1 Key lime, zested
4 ounces vanilla Greek yogurt
Pinch of salt
Maple syrup (optional, if you prefer more sweetness)
For assembly:
8 ounces coconut-flavored yogurt
1/4 cup toasted coconut flakes
Lime zest, for garnish
Method
For the graham cracker crumble:
Pulse graham crackers in a food processor until fully crumbled. Add melted butter, maple syrup and salt. Pulse again until combined.
Transfer to a bowl until ready to assemble.
For the Key lime mousse:
Wipe the bowl of the food processor to remove any remaining graham cracker crumbs. Add avocado, Key lime juice, Key lime zest, Greek yogurt, salt and maple syrup (if using). Pulse until blended smooth.
To assemble:
Line the bottom of each parfait dish with graham cracker crumble. Reserve a small amount for topping, if desired. Lightly press to pack the crust, and then alternate layers of Key lime mousse and coconut-flavored yogurt. Garnish with toasted coconut flakes, lime zest and remaining graham cracker crumble (if using) and serve.
Start to finish: Active: 30 minutes | Inactive: 2 hours
Impresses: 4
Ingredients
For the homemade lemon curd:
2 teaspoons fine lemon zest
¾ cup lemon juice
2 large eggs
2 egg yolks
¾ cup white granulated sugar
Pinch of salt
1 stick unsalted butter, cut into 1-tablespoon slices
For the yogurt whipped cream:
¾ cup heavy whipping cream
2 tablespoons sugar
½ teaspoon vanilla extract
4 ounces Greek yogurt
For assembly:
6 ounces fresh raspberries, washed and dried
1 cup prepared granola, plus ¼ cup for garnish (or 8–12 vanilla wafer cookies, crumbled)
Fresh mint (optional)
Method
For the homemade lemon curd:
Add lemon zest, lemon juice, eggs, egg yolks, sugar and salt in a heavy-bottomed saucepan. Whisk together, then slowly warm over very low heat. Once ingredients are combined, add the butter 1 tablespoon at a time, allowing it to fully melt before adding more. Continuously stir to avoid curdling the eggs. Cook 10 minutes, or until the mixture thickens and coats the back of a spoon. Carefully strain through a fine mesh strainer to remove the zest. Then, allow to cool and store in the refrigerator until ready to assemble.
For the yogurt whipped cream:
Whip heavy cream with an electric mixer. As it starts to thicken and form peaks, add sugar and then vanilla extract. Once the whipped cream is full and thick, fold in Greek yogurt. Avoid overmixing to prevent the air from being knocked out of the whipped cream.
To assemble:
Line parfait dishes with a layer of fresh raspberries. Add a layer of yogurt whipped cream and then a thin layer of lemon curd. Separate with a layer of granola. Repeat until the parfait jars are full. Garnish with remaining raspberries, granola and fresh mint. Serve immediately.
Notes: Use the remaining homemade lemon curd as a spread for toast, pancakes, pastries, biscuits or cookies. It will keep in the refrigerator 1–2 weeks.
Start to finish: 15 minutes
Impresses: 4 for entree salads with a protein; 6-8 for side salads
Ingredients
For the sweet greens dressing:
1 tablespoon warm honey
½ cup yogurt
1 tablespoon apple cider vinegar
½ tablespoon lemon juice
Pinch of kosher salt
For the salad:
4 cups arugula
4 cups spinach
1 cup purple cabbage, thinly sliced or shredded
1 large pear
¾ cup Gorgonzola cheese crumbles
¾ cup chopped pecans
Black pepper, to taste
Method
For the sweet greens dressing:
Warm honey in a mug of hot (not boiling) water to soften for easier mixing. Add all ingredients to a small mixing bowl. Whisk together until smooth, and then set aside while you prepare the salad.
For the salad:
Wash the spinach and arugula if not using prewashed. Dry thoroughly to remove moisture, mix evenly with the purple cabbage and divide onto your serving plates or bowl. Wash and dry the pear, then remove the stem and slice into thin pieces, avoiding the seeds. Distribute evenly over the salads. Top with Gorgonzola cheese crumbles and pecans. Dress salads with the prepared dressing and garnish with cracked black pepper (optional). Serve immediately. Store leftovers, undressed, for 2–3 days.
Start to finish: 15-25 minutes
Impresses: 4 for entree salads with a protein; 6-8 for side salads
Ingredients
For the creamy peppercorn dressing:
½ cup buttermilk
1/4 cup sour cream
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
½ teaspoon Worcestershire sauce
½ teaspoon coarse sea salt
¾ tablespoon coarsely cracked pepper
For the salad:
3 cups fresh kale, roughly chopped
1 tablespoon olive oil
½ teaspoon coarse sea salt
1 pound fresh Brussels sprouts, destemmed
1 cup chopped walnuts
1 cup dried cranberries
¾ cup grated or shaved Parmesan cheese
Method
For the creamy peppercorn dressing:
Add all ingredients to a mixing bowl. Whisk together until smooth. Cover and refrigerate while you prepare the salad.
For the salad:
Strip the kale from the stems and roughly chop. Add to a mixing bowl with olive oil and sea salt. Massage the kale in a grinding motion until the texture softens and the color becomes vibrant, deep green. Shred or thinly slice Brussels sprouts and add to the mixing bowl. The thinner, the better, as larger pieces may be more difficult to enjoy uncooked. Add walnuts, cranberries and Parmesan cheese. Toss to combine, and then add the prepared dressing. Mix until well-combined, and garnish with additional cracked pepper or cheese, if desired. Serve immediately.
Notes: If you are able, prep the dressing ahead of time and chill in the refrigerator to allow flavors to intensify.
Start to finish: 15 minutes
Impresses: 4
Ingredients
4 cups baby lettuce mix (or spring mix)
1 large carrot, peeled
1 medium grapefruit
1 orange
8 ounces burrata cheese ideally as four 2-ounce portions
Olive oil
Balsamic glaze
Salt and pepper, to taste
Method
Arrange baby lettuce mix onto serving plates or bowls. Use a peeler to grate the carrot, evenly distributing between the 4 servings. If creating longer pieces, arrange in an artistic presentation if desired (as pictured). To prepare the citrus, use a sharp knife to remove the top (stem) and bottom of the fruit. Place flat on your cutting board and run the knife between the rind and pith, and the fruit, following the shape of the fruit. Take care not to cut away too much of the flesh. Rotate the fruit, keeping the flat side down, and continue peeling until the entire rind has been removed. Turn the fruit on its side, and then cut into thin slices. Arrange citrus segments onto the salads.
Place a ball of burrata onto each plate, and then drizzle with olive oil and balsamic glaze. Season with
salt and pepper, to taste. To serve, use a fork to break open the ball of burrata and enjoy the contents with each bite.
Notes: Add these optional additions: avocado, fresh basil, lightly toasted or grilled sourdough bread.
Start to finish: 1 hour 15 minutes
Makes: 4
Ingredients
4 medium or large sweet potatoes, washed and dried
1 can chipotle chilis in adobo sauce
2½ tablespoons brown sugar, unpacked
Juice of 1 medium lime, about 2 tablespoons
1 cup cooked chicken, shredded
1 cup canned black beans, drained and rinsed
½ cup red onion, diced and divided
¼ cup fresh cilantro, chopped
1 cup sour cream (full fat preferred)
Method
Heat oven to 425 F. Place sweet potatoes on a lined baking sheet and bake on the middle rack for 40–45 minutes, or until soft enough to easily pierce with a fork. Remove from oven and allow to cool. Reduce oven temperature to 350 F.
As potatoes are baking, prepare the sauce by finely chopping 1–2 of the chipotle chilis according to your taste preference. Reserve the remaining adobo sauce in the can and add to a small mixing bowl. Stir in brown sugar and lime juice. Set aside.
Prepare the stuffing by shredding the chicken and adding to a large mixing bowl. Add black beans, red onion and adobo sauce mixture. Fold together until the chicken is fully coated and all ingredients are well-combined.
Once the sweet potatoes are done baking, allow to cool slightly before slicing lengthwise to open. Use a fork to roughly scrape the inside of the sweet potatoes, and then add in the smoky chipotle chicken mixture. Return to oven for 5–10 minutes, or until the chicken and beans are heated through.
Remove from oven, amd then top with chopped cilantro, additional black beans, additional red onion and sour cream. Squeeze a lime wedge over the stuffed sweet potatoes just before serving.
Notes: Sweet potatoes are less starchy and higher in moisture than russet or Idaho potatoes. This means you may need to shorten your baking time or prepare for a softer texture when stuffing the filling. If your potato skins break apart, don’t fret. Remove the sweet potato from the skin and convert the recipe to a bowl for serving.
Start to finish: 1 hour 20 minutes
Makes: 4
Ingredients
4 large Idaho or russet potatoes, washed and dried
½ pound lean ground beef (85/15 or 90/10)
½ tablespoon steak seasoning or seasoning blend (salt, black pepper, garlic powder, onion powder)
4 large strips thick cut bacon
4 tablespoons salted butter
1 cup finely shredded sharp cheddar, plus extra for garnish
Salt and pepper, to taste
⅓ cup tomatoes, diced
5–6 scallions, sliced
Optional toppings: diced onions, barbecue sauce, extra cheese or extra bacon
Method
Heat oven to 425 F. Place potatoes on the middle rack and bake for 50 minutes, or until soft enough to easily pierce with a fork. Remove from oven and allow to cool. Adjust oven temperature to 350 F.
While the potatoes are baking, prepare the filling by browning the ground beef in a large skillet over medium-high heat. Season with your favorite grilling blend, or use a combination of salt, black pepper, garlic powder and onion powder. Brown until no pink remains, and then drain in a fine mesh colander, if needed. Set aside.
Cook bacon in the same skillet until crispy. Remove from skillet and pat dry. Allow to cool slightly before roughly chopping.
Once potatoes are cool enough to handle, slice off the top and scoop out the middle into a mixing bowl. Add butter and cheddar, plus salt and pepper (to taste); and then, roughly mash to combine. Spoon the potato mixture back into the potato skins.
Top with additional cheddar, seasoned ground beef and chopped bacon. Bake for another 10 minutes at 350 F. Remove from oven and garnish with diced tomatoes and scallions. Serve immediately.
Notes: When scooping out the baked potatoes, leave a thin layer against the skin to provide structure. This will prevent your potatoes from collapsing or breaking apart when you stuff them again.
Start to finish: 1 hour 20 minutes
Impresses: 4
Ingredients
4 large Idaho or russet potatoes, washed and dried
4 ounces cream cheese
6 large strips thick cut bacon
2–3 jalapeño peppers, deseeded and finely chopped
2 garlic cloves, minced
Salt and pepper, to taste
½ cup white cheddar, shredded, plus extra for garnish
Method
Heat oven to 425 F. Place potatoes on the middle rack and bake for 50 minutes, or until soft enough to easily pierce with a fork. Remove from oven and allow to cool. Adjust oven temperature to 350 F.
While potatoes are baking, set the cream cheese out to soften. Cook bacon to a crispy texture in a large skillet, and then allow to cool. Reserve 4 slices of cooked bacon for garnish. Finely chop the remaining 2 slices.
As the potatoes cool, add softened cream cheese, chopped bacon, chopped jalapeños, minced garlic, salt and pepper to a mixing bowl. Fold together until well combined.
Once potatoes are cool enough to handle, slice off the top and scoop out the middle into the same mixing bowl. Add shredded white cheddar, and then fold together until well-combined. Spoon the potato mixture back into the potato skins.
Top with remaining bacon and additional chopped jalapeños, if desired. Bake for another 10 minutes at 350 F. Remove from oven and serve with any additional toppings or garnishes.
Notes: Avoid stinging eyes, nose and skin by handling the fresh jalapeños with disposable gloves. Or, use a plastic produce bag over your hand to provide a barrier.
INGREDIENTS
⅓ cup plain Greek yogurt
2 teaspoons red curry paste
2 tablespoons ranch dressing
3 cups cooked chicken breasts, shredded or roughly chopped
½ cup roasted and salted peanuts,roughly chopped
⅓ cup dried apricots, chopped
2 large green onions, thinly sliced
¼ cup fresh cilantro, chopped
1 teaspoon red pepper flakes
5–6 cups fresh leafy greens, for serving
1 cup shredded or matchstick carrots, for serving
1 lime, sliced into wedges, for garnish
METHOD
In a small bowl, combine Greek yogurt, curry paste and ranch dressing. Set aside.
Prep the remaining ingredients. In a large mixing bowl, add cooked chicken, peanuts, apricots, green onions, cilantro, red pepper flakes and curried yogurt mixture. Fold together until evenly combined. Garnish with additional cilantro, green onions or peanuts, if desired.
To serve, divide the leafy greens into 4 large salad bowls. Add ¼ cup carrots to each bowl; and then, top with the chicken salad. Garnish with a squeeze of lime juice and enjoy.
Notes: If starting with uncooked chicken, season chicken breasts with salt and pepper; and then, roast or bake at 425 F for 15–18 minutes, or until chicken is fully cooked (165 F in the thickest part of the breast).
Start to finish: Active: 30 minutes
Impresses: 6
Ingredients
For the salad:
2½ cups water (to yield 2 cups cooked)
1 cup uncooked freekeh
½ tablespoon olive oil
1 cup sweet corn kernels (fresh, frozen or canned)
3 medium zucchinis, cut in half and sliced into half moons
1½ cups cherry tomatoes, halved
¼ cup red onion, finely diced
¼–⅓ cup fresh basil, thinly sliced
8 ounces fresh mozzarella pearls
Salt and pepper, to taste
For the dressing:
2 tablespoons olive oil
2 teaspoons balsamic vinegar
2 cloves garlic, minced
1 tablespoon lemon zest
2 teaspoons lemon juice
Method
Heat the water in a pot over high heat. Once boiling, add uncooked freekeh. Reduce heat to a simmer and cook, uncovered, for 8–10 minutes, or until all the liquid is absorbed. Remove from heat and fluff with a fork. Set aside until ready to serve.
Meanwhile, heat olive oil in a large skillet. Add corn and allow to roast over medium-high heat for 4–5 minutes, or until the edges become browned and toasted. Add zucchini; and then, cook 2–3 minutes longer until the zucchini develops roasted edges. Remove from heat.
To make the dressing, combine ingredients in a small bowl and whisk until blended. Set aside.
To mix the salad, add cooked freekeh to a large mixing bowl. Add roasted corn and zucchini, cherry tomatoes, onion, basil, mozzarella pearls and prepared dressing. Gently fold together to combine. Then, garnish with additional mozzarella or basil, if desired. Season with salt and pepper. Serve immediately.
Notes: Err on the side of undercooking the zucchini, especially if you slice it very thinly or plan to enjoy this recipe as leftovers. This recipe can also be served chilled, if desired. Eat within 2 days for best results.
