1 Premade Single Pie Crust
2 Tbsp Olive Oil
16 oz Pancetta - Diced
1/2 c Diced Onion
2 Garlic Cloves - Crushed
1 c Shredded Kale
1/2 c Chicken Stock
1 Tbsp Fresh Chopped Thyme
1/4 tsp Ground Nutmeg
5 Eggs
1/2 c Heavy Cream
1/2 c Milk
1 c Grated Italian Cheese Blend
 Kosher Salt
Fresh Ground Pepper

Pre-heat oven to 375 degrees.  Roll out the pie crust into a 9 inch pie pan.  Line the crust with aluminum foil.  Fill the lined crust with pie weights or dried beans.  Bake the crust for 10 minutes.  Set aside.

In a medium skillet heat 1 Tbsp of olive oil.  Add the pancetta and cook until it is crispy, about 6 minutes.  Transfer the pancetta to a paper towel lined plate.  Leaving the pancetta drippings in the pan add the remaining olive oil, onion and garlic to the skillet.  Saute for about 5 minutes over medium heat.  Add the kale and lightly toss it to coat it in the oil.  Saute for another 2 - 3 minutes.  Add the pancetta, chicken stock, thyme, nutmeg a pinch of salt and a few grinds of pepper.  Simmer the mixture until the stock has almost completely reduced, about 8 minutes.  Turn off heat and set aside.

In a large bowl whisk the eggs until a small amount of foam develops.  Add the heavy cream, milk, pinch of salt and a few grind of pepper to the eggs.  Whisk until all ingredients are combined.

Remove the foil and pie weights from the pie crust.  Add the kale and pancetta mixture to the bottom of the crust.  Cover the mixture with 3/4 c grated Italian cheese blend.  Add the egg mixture to the pie crust and top with the remaining cheese Bake for 25 - 30 minutes, or until the center is set and the top is golden brown.  

Let cool 10 minutes before serving.

Serves 6.

In a small bowl combine the ground pepper, salt, garlic powder and onion powder. Remove the strip steak from the refrigerator and coat both sides with the pepper mixture. Bring the steak up to room temperature. 

In a cast iron skillet heat 2 Tbsp of the olive oil; getting the skillet and olive oil really hot. Add the steak to the skillet. Sear the first side of the steak for about 6 minutes. Flip the steak and sear on the other side about 5 minutes. This should give you a steak that is done to medium temperature, depending on thickness. Adjust the cooking time if you prefer your steak a bit more rare or a bit more well done. Remove the steak from the skillet to a plate and cover with foil.

Turn the heat down on the skillet. Add the remaining olive oil, shallot and garlic.Saute for about a 2 minutes. Remove the skillet from the heat and add the brandy. Return to the heat and let the brandy simmer about a minute or so while you give the skillet a good stir to pick up all the yummy bits stuck to it. Add the beef stock and let it simmer another 2 minutes. Add the heavy cream and simmer another 2 - 3 minutes. Turn off the heat and taste to see if additional seasoning is needed. Add additional salt and pepper if needed. Stir in the chives.

Thinly slice the steak against the grain and top it with the brandy cream sauce when serving. Serve with some roasted potatoes and your favorite green veggie on the side.

​Serves 2

18 oz Mushroom Ravioli
2 Tbsp Olive Oil
1 Tbsp Butter
2 c Sliced Cremini Mushrooms
16 oz Artichoke Hearts - Quarted
2 Tbsp Finely Diced Shallot
2 Cloves Garlic - Crushed
1 c White Wine
1 c Vegetable Stock
1/2 c Heavy Cream
1 tsp Corn Starch
1 Tbsp Water
1 Tbsp Chopped Fresh Thyme
1 Tbsp Chopped Fresh Basil
Kosher Salt
Fresh Ground Pepper

In a medium-large skillet melt the butter with 1 Tbsp olive oil. Add the sliced mushrooms and stir to coat them in the olive oil and butter. Sauté for 4 minutes. Add a pinch of salt and let sauté another 4 minutes. Transfer the mushrooms to a bowl. Add the artichoke hearts to the skillet. Saute the artichoke hearts about 8 minutes, stirring occasionally. Transfer the artichoke hearts to the bowl with the mushrooms. Add the remaining olive oil to the skillet. Add the shallot and garlic. Saute 3 - 4 minutes. Add a pinch of salt and a few grinds of pepper. Add the white wine and stir. Bring to a simmer and cook for 3 - 4 minutes. Add the vegetable stock and cook for another 5- 8 minutes. Return the mushrooms and artichoke hearts to the skillet and add the heavy cream and cook an additional 2 - 3 minutes. a small bowl combine the cornstarch and COLD water. Stir to remove any lumps. Add to the sauce and stir to combine everything.  Let the sauce simmer an additional 4 minutes. 

While the sauce is cooking bring a large pot of water to a boil and cook the raviolis per the package directions. Drain the raviolis. Add the thyme and basil to the sauce and then add the raviolis. Stir to coat the raviolis in the sauce. Remove from heat and serve. When serving top with a sprinkle of parmesan cheese.

4 Thinly Sliced Pieces of Sourdough Bread
1 Large Avocado - Really Ripe
4 Slices Roasted Turkey
4 Thick Slices Bacon
4 Eggs 
Kosher Salt
Fresh Ground Black Pepper
Optional: Sliced Tomatoes


In a medium-large skillet cook the bacon over medium heat.  You will want the bacon crispy, so about 4 minutes per side.  Remove the bacon to a paper towel lined plate and set aside. It will get a bit crispier as it sits.

Peel and seed the avocado.  Dice the avocado and place in a bowl.  Add a pinch of salt and few grinds of pepper.  With a fork mash the avocado until it becomes a chunky paste.  Set aside.

Slice the sourdough bread into about 1/2 inch thick pieces.  Lightly toast the bread.  Set aside.

Drain the bacon fat from the skillet leaving about 1 - 2 Tbsp of bacon fat to fry your eggs in.  With the skillet over medium heat, gently crack the eggs and add them in, keeping each egg separate.  Season each egg with a tiny pinch of salt and a touch of pepper.  For over-medium eggs cook on one side approximately 2 - 3 minutes.  You will want the whites to not be completely set.  Gentle flip the eggs and cook for another minute or 2 more.  Remove the eggs from the skillet.

While the eggs are cooking start assembling the rest of the toast.  Spread a quarter of the avocado mash on each piece of bread.  If you are using tomato slices add about 2 slices on top of the avocado. Then add a slice of turkey. Cut each piece of bacon into 2 pieces and place 2 pieces on top of the turkey.  Top each piece of toast with a fried egg and serve.

Serves 2 hungry people or 4 people who aren't so hungry

1 Tbsp Olive Oil
4 oz Pancetta - Diced
1 c Cremini Mushrooms - Sliced
1/2 Onion - Sliced in Half Moons
1 Tbsp Dried Thyme
2 Cloves Garlic - Crushed
1/2 c Dry Sherry
4 Eggs
1 c Milk
3/4 c Flour
3/4 c Shredded Italian Cheese Blend
Kosher Salt
Ground Black Pepper
Non-Stick Cooking Spray

Pre-heat oven to 400 degrees.  While oven is pre-heat place a 9 inch pie pan in it to pre-heat as well.  Leave the pie pan in the oven until you are ready to assemble all the ingredients in it.

In a skillet heat the olive oil until hot.  Add the pancetta and cook over medium high heat.  Let the pancetta cook until is becomes nice and crispy.  Remove the pancetta from the skillet with a slotted spoon to a plate lined with a paper towel.

Return the skillet to the heat with the leftover olive oil and pancetta fat.  If the pancetta did not render enough fat, add some more olive oil.  You will want about 2 Tbsp of oil/fat in the skillet.  Add the sliced mushrooms and stir to coat in the oil.  Let the mushrooms cook over medium heat about  7 minutes, stirring occasionally.  Once the mushrooms have developed some color, add the onion, a good pinch of salt, a few grinds of black pepper and the thyme.  Let that all cook for another 7 - 10 minutes.  Add the crushed garlic and let it cook for about 2 minutes.  Add the pancetta back to the skillet and then add the sherry to the skillet.  Using a wooden spoon or spatula scrap all the yummy bits off the bottom of the skillet.  Let the sherry reduce to a nice syrup, about 5 minutes or so.  Turn off the heat.


Meanwhile, in a large bowl whisk the eggs until they are light and frothy.  Whisk in the milk.  Slowly add in the flour, a very large pinch of salt and a few grinds of pepper.  Whisk until there are now flour lumps.  Whisk in the cheese.

Remove the pie pan from the oven.  Spray the pan with non-stick cooking spray.  Pour about half the egg mixture into the pan.  Evenly add the pancetta and mushroom mixture to the pan and then top with the rest of the egg mixture.  Promptly return the pie pan to the oven.  Bake for 35 minutes, or until the mixture has puffed up about an inch over the pan and is golden brown.

Slice and serve while it is still warm and steamy. 

Serves 4

2 Thick Cut Center Boneless Pork Chops
4 Tbsp (1/4 c) Olive Oil - Divided
Juice of One Lemon - Approx. 1 Tbsp
Zest of One Lemon - Approx. 1 tsp
2 Tbsp White Balsamic Vinegar
2 Cloves Garlic - Crushed
1 Tbsp Fresh Chopped Thyme
1/4 c Finely Grated Parmesan Cheese
Kosher Salt
Fresh Ground Black Pepper
1 Tbsp Fresh Chopped Flat Leaf Parsley

In a zip lock bag combine 3 Tbsp olive oil, lemon juice and zest, white balsamic vinegar, crushed garlic, chopped thyme, a good pinch of salt and a few grinds of black pepper.  Add the pork chops.  Massage the lemon balsamic marinade into the pork chops making sure they are completely coated.  Refrigerate for at least 2 hours, flipping the bag half way through.

Pre-heat the broiler to med-high heat.  Remove the pork chops from the refrigerator and let them come to room temperate for about 15 minutes. 

In a large cast iron skillet, or stainless steal skillet heat the remaining 1 Tbsp olive oil over medium heat.  Once the olive oil is hot add the pork chops to the skillet, reserving the marinade.  Let the chops cook for 5 - 7 minutes.  Flip the chops and spoon about 1 Tbsp of the reserved marinade over each of the chops.  Let the pork chops cook for another 4 - 5 minutes.

Top the pork chops with the parmesan cheese.  Place the pork chops under the broiler for 2 - 3 minutes or until the parmesan cheese is bubbly and slightly golden brown.  Remove from the broiler and sprinkle with the chopped parsley and serve.


Serves 2

1 Tbsp Vegetable Oil
1/2 lb Ground Turkey
1 Small Onion - Diced
2 Cloves Garlic - Crushed
1 Jalapeno - Seeded and Very Finely Diced
1 Tbsp Chili Powder
1 Tbsp Smoked Paprika
1/2 tsp Red Pepper Flake
1 c Tequila
1 Tbsp Tomato Paste
2 c Beef or Chicken Stock
Kosher Salt
1 15.5 oz can Black Beans - Drained and Rinsed
1 10.5 oz can Corn Kernels - Drained
3 Soft Taco Size Flour Tortilla
1 c Shredded Colby Jack Cheese
Non-stick Cooking Spray

Pre-heat oven to 350 degrees.  Spray a pie pan with non-stick cooking spray and set aside.

In a large skillet heat the vegetable oil.  Add the ground turkey and break it up using a wooden spoon or spatula.  Season the meat with half of the chili powder and smoked paprika and a good pinch of kosher salt.  Let the ground turkey cook for about 5 minutes, or until it become slightly golden brown.  Give the ground turkey a good stir and add the onion, garlic and jalapeno.  Let the turkey mixture cook for another 3 - 4 minutes and then add the rest of the chili powder, smoked paprika, red pepper flake, another pinch of kosher salt and tomato paste.  Stir to combine it all and break up the tomato paste.  Let it cook for 2 minutes.  Turn off the heat and add the tequila and turn the heat back on.  Let the tequila reduce by half and then add the beef or chicken stock  Stir to combine it all and bring the mixture to a simmer.  Let it simmer for 15 minutes.

Once the turkey mixture has reduced to a nice thick sauce add the drained and rinsed black beans and drained corn.  Stir to combine it all.  Let it barely simmer for 5 minutes, then remove from heat.

In the pie pan place the first tortilla in the bottom of the pan.  Smooth half the turkey mixture onto the tortilla and top with 1/3 c cheese.  Top the turkey and cheese with another tortilla.  Smooth the rest of the turkey mixture onto the tortilla and top with 1/3 c cheese.  Place the last tortilla on top of the pie and cover with the last 1/3 c cheese. 

Bake in the oven for 15 - 20 minutes or until the cheese is completely melted and bubbly.  Let the pie rest for approximately 5 minutes before serve.

I like to serve the pie with a salad of shredded napa cabbage, fresh pico de gallo, avocado and a dollop of sour cream.  To me, it makes it taste more like a taco.

/2 c Red Wine Vinegar
1 Tbsp Dijon Mustard
2 Tbsp Italian Seasoning
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 c Olive Oil (approximate)
4 Boneless Skinless Chicken Breast (about 1 1/2 lbs total)
Kosher Salt
Fresh Ground Black Pepper
Non-Stick Cooking Spray

In a bowl combine with a whisk the red wine vinegar, dijon mustard, italian seasoning, garlic powder, onion powder, a good pinch of salt or two and a few grinds of pepper.  While whisking slowly add the olive oil.  You will know that you have added enough olive oil when the marinade has become thick and combined.  Place the chicken in a large zip lock bag and add the marinade.  Move the chicken around in the bag to make sure that all pieces are coated.  Place the chicken in the fridge for at least 2 hours, but best if overnight. 

Remove the chicken from the fridge about a half hour before you plan on grilling it.  Spray an indoor or outdoor grill with non-stick cooking spray.  Pre-heat the grill.  Once the grill is super hot, add the chicken.  Grill the chicken for about 10 minutes or so per side.  Remove the chicken to a plate and cover with foil.  Let the chicken rest for at least 5 minutes.

Serve with your favorite side dish.  Risotto is one of my favorite sides for this. 

Serves 4.

2 Tbsp Olive Oil
1 lb Lamb Stew Meat
2 Tbsp Flour
1 tsp Paprika
1/2 Medium Onion - Diced
2 Cloves Garlic Crushed
1 Tbsp Tomato Paste
½ c Irish Whiskey
1 c Beef Stock
2 c Chicken Stock
1 lb Baby Red Potatoes
1 1/2 c Frozen Mixed Veggies
1 tsp Fresh Sage - Chopped
1 tsp Fresh Thyme - Chopped
1 Tbsp Fresh Flat Leaf Parsley - Chopped
Kosher Salt
Black Pepper

Trim the lamb stew meat removing most of the fat and cutting to bit size pieces. In a bowl combine the flour, paprika and a good pinch of salt and pepper. Stir to combine. Add the lamb and toss to coat.

In a large skillet heat the olive oil until hot. Add the flour coated lamb to the skillet. Let it cook for about 5 minutes without stirring creating a nice sear on one side. Give the lamb a flip and sear another side for about 3 minutes. Add the onion and garlic and sauté for 2 – 3 minutes.  Add the tomato paste and give everything a stir so the tomato paste melts into the mixture. Add any of the remaining flour mixture to the skillet. Stir the mixture so the flour becomes absorbed. Add the whiskey to the skillet. Let the liquid reduce by half (it will be fast due to the flour and tomato paste). Add the beef and chicken stock. Bring up to a simmer. Reduce heat to low and cover. Let cook for an hour or so.

Cut the potatoes into quarters. Finely chop the sage and thyme. Add the potatoes, the frozen veggies and herbs to the meat mixture. Cover skillet and cook on low heat for another 30 minutes.

With a spoon check to see if the potatoes are cooked. If the sauce for the stew is a bit thin let it cook at medium with the lid off, or add a slurry of flour and water if it is really thin to thicken it up. Taste the stew and add salt and pepper if needed. Stir in the chopped parsley and serve.

1 Recipe of Roasted Garlic Marinara Sauce
15 - 20 Large Shells
15 oz. Ricotta Cheese
1 Small Shallot - Grated
2 Cloves Garlic - Crushed
1 1/2 c Frozen Spinach
1 15 oz can Quartered Artichoke Hearts - Drained
2 c Grated Mozzarella Cheese - Divided
3/4 c Grated Parmesan Cheese - Divided
1/8 tsp Fresh Grated Nutmeg
1 Egg
Kosher Salt
Fresh Ground Pepper

Pre-heat oven to 375 degrees.

Bring a large pot of water to a boil.  Add a couple big pinches of salt to the water (make it taste like the sea) and stir to dissolve it.  Add the shells and bring the water back up to hard simmer.  Par cook the shells so that they are just before al dente, 5 - 8 minutes.  Drain and set aside until they are cool enough to handle.

If the roasted garlic marinara sauce is cold, bring it up to a bowl and let it simmer on low covered for about 10 minutes.  Turm off heat and set aside.

Put the frozen spinach in a microwave safe bowl.  Heat on high for about 2 minutes, or until it has thawed out.  Let it cool a bit.  When is it cool, put the spinach in a towel and squeeze out the excess water.  Set it aside.

In a large bowl combine the ricotta cheese, grated shallot, crushed garlic and spinach.  Roughly chop the artichoke hearts and add it to the mixture.  Add 1 c mozzarella cheese, 1/2 c parmesan cheese, the nutmeg, a pinch of salt and a fresh grinds of pepper.  Stir to combine it all.  Give the mixture a taste and adjust the seasoning levels.  Add the egg and stir to combine it all.

Spray a 13 x 9 casserole dish with non-stick spray.  Put a thick layer of the roasted garlic marinara sauce at the bottom of the dish.  Fill each shell with 1 - 2 Tbsp of the ricotta mixture and place in the dish.  Once all the shells have been filled top them with additional sauce (depending on how many shells you fill you might have sauce and/or ricotta mixture leftover).  Top the shells and sauce with the remaining cheese. 

Place the cassarole dish in the oven, uncovered, and bake for 25 - 30 minutes, or when the cheese is completely melted and golden brown in spots.  Let the shells sit for at least 10 minutes before serving.