Slow Roasted Almonds

Ingredients: 1 lb. fresh, whole almonds (about 3 1/2 cups) 1/4 c. plus 1 Tbs. Garlic Olive Oil 2 tsp. Himalayan Fine Sea Salt (or to taste) 1/4 c. fresh rosemary leaves, plus 1 Tbs. as an   optional garnish Preparation:  Preheat an oven to 300°F.   Line a rimmed baking sheet with parchment paper. In a     […]

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Maple Glazed Walnuts

1 cup shelled walnuts 1 tablespoon salted butter 1/2 cup smoked maple syrup Combine ingredients in a small cast iron pan over stovetop medium heat. Reduce liquid while stirring frequently till nuts are coated and begin to stick to pan. Remove from heat and let cool. Add these to a salad of Boston lettuce, red onion […]

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Roasted Cauliflower

Ingredients: • 1 head cauliflower • 1/2 tsp. Sel Gris Sea Salt • 1/4 c. Tuscan Herb Olive Oil • 1/2 c. finely grated Parmigiano-Reggiano • 1/4 tsp. dried red pepper flakes Preparation: Preheat oven to 375 degrees. Spread cauliflower florets on baking sheet. Drizzle with olive oil. Sprinkle red pepper flakes, salt, pepper and half […]

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Ricotta Pumpkin Soup

Ingredients: • 1 small pumpkin or large winter squash • Nocellara EVOO • Kosher salt and freshly ground pepper • 2 sprigs thyme 4 cloves garlic • 1 c. ricotta cheese • 2 c. apple cider • 2 c. water • Pickled apples • Roasted pumpkin seeds Preparation: Preheat oven to 350 degrees. Split the pumpkin […]

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Quinoa Salad with Cranberry Balsamic

Ingredients: • 1 c. quinoa (uncooked) • 1 c. dried cranberries • 1/2 c. smoked almonds • 1/4 c. basil, chopped • 1/4 c. Cranberry Balsamic Vinegar • 1/2 c. crumbled goat cheese Preparation: Cook quinoa according to box directions. Cool 10 minutes. Add cranberries, almonds, basil and toss. Add cranberry balsamic. Top with goat cheese […]

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Pumpkin & Lentil Soup

Ingredients: • 3 c. pumpkin puree, canned • 2 Tbs. Colline Salernitane EVOO • 1 c. red lentils • 1 medium onion, diced • 3 garlic cloves, minced • Sel Gris Sea Salt and pepper, to taste • 1 tsp. cumin • 1 tsp. ground coriander • 1 tsp ground ginger • 1/4 tsp. cayenne […]

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