Ingredients

• 2 cups of cherry tomatoes
• 1 cup of arugula
• 1 cup of baby spinach
• 1/3 cup of cubed feta
• 3 tablespoons of pine nuts
• handful of torn basil (optional)
• salt and pepper
• olive oil
• lemon juice

Instructions

1. Heat BBQ and place tomatoes in a heat safe grilling pan. Season with salt and pepper and drizzle with olive oil. Roast in BBQ until skins start blistering, about 10 minutes. Take off heat.
2. In the meantime, arrange arugula an spinach on a platter, top with tomatoes, sprinkle with feta, pine nuts and basil. Season with salt and pepper, drizzle with a little more oil and a good squeeze of lemon juice. Serve immediately.

Ingredients

• Yukon gold potatoes, sliced very thin with mandolin or food processor
• Melted butter
• Salt and Pepper

Instructions

1. Preheat oven to 400 F.
2. Take a non-stick cake pan and brush it with melted butter. Arrange sliced potatoes in one single layer, brush with butter, salt and pepper. Repeat with 2-3 more layers depending on how many potatoes you have, but make sure not to go too thick. If you need a lot more potatoes add them to a second pan. Finish off with melted butter, salt and pepper.
3. Bake in oven until cooked through (poke fork to see if they are tender), 30-40 minutes.
4. Remove from oven and tip onto serving plate. Slice servings like a tart.

Notes

Ingredients

• Version 1:
• 1 teaspoon Dijon mustard
• 1 tablespoon Mayonnaise
• 2 tablespoons Canola or Sunflower oil
• 1 tablespoon White wine vinegar
• 1 teaspoon dried mixed herbs such as Italian or Provencal
• Salt and pepper to taste
• Version 2:
• 1 teaspoon Dijon mustard
• 1 tablespoon Mayonnaise
• 2 tablespoons Olive oil
• 1 tablespoon Balsamic Vinegar
• 1 teaspoon Dried Italian herbs
• Salt and pepper to taste

Instructions

1. Combine all ingredients at the bottom of the salad bowl and stir vigorously until well combined. Add a splash of water if you want a thinner dressing. Alternatively, double or quadruple the recipe, add all components in a mason jar, tighten lid and shake vigorously until well combined. Use part of it for your salad and keep rest in fridge for future use. Keeps a couple of days.
2. Dressing 1 has a tart taste due to the white wine vinegar, Dressing 2 is a bit sweet and silkier due to the balsamic vinegar and the olive oil.

Notes

Ingredients

• 1 brie
• Toasted walnuts (optional)
• Cranberry sauce (optional)
• Honey
• salt and pepper

Instructions

1. Set oven to broil. While oven is heating up, toast walnuts in a dry frying pan for a few minutes. Set aside.
2. Unpack room-temperature brie and place on a piece of parchment paper on a rimmed cookie sheet. Place cheese in oven for a few minutes until cheese softens but doesn't collapse. This depends on the size cheese you use and can happen very quickly. Remove from oven and carefully transfer brie to a platter with a large spatula. Sprinkle with pepper and serve immediately.
3. Serve with crackers or baguette and serve nuts, honey and cranberry sauce along with it.

Ingredients

• Pan drippings from Turkey (optional)
• 1 to 2 cups low-sodium chicken broth
• 1 cup dry white wine
• 1/3 cup all-purpose flour
• 1 tablespoon cider vinegar
• salt and pepper to taste

Instructions

1. Add stock to saucepan. Whisk together wine and flour until evenly combined. Pour into sauce pan and add salt and pepper.
2. Turn to medium heat whisking constantly until thickened, about 10 minutes. If gravy is too thin, whisk in a tiny bit more flour until well combined and heat until thickened. Stir in vinegar. Adjust salt and pepper if needed. Serve immediately.

Notes

Ingredients

• 2 teaspoons vegetable oil
• 1 medium yellow onion, sliced
• 1 pound of mushrooms
• 1 teaspoon minced garlic
• 3 teaspoons Emeril's Original Essence or Creole Seasoning
• 1 1/2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup lager beer
• 5 large eggs
• 3 cups heavy cream
• 1/4 cup molasses
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon minced fresh thyme
• 3/4 cup freshly grated Gouda cheese
• 3/4 cup freshly grated white cheddar cheese
• 3/4 pound stale white bread, cut into 1-inch cubes (about 10 cups). I used crusty white bread.
• 1 teaspoon unsalted butter
• 1 tablespoon fine dried breadcrumbs

Instructions

1. Heat oil in a large deep skillet over high heat. Add onions and cook, stirring, until golden brown and tender, about 5 minutes. Add mushrooms, garlic, 1 1/2 teaspoons Essence, 1 teaspoon salt, and 3/4 teaspoon pepper. Cook, stirring, until mushrooms are tender and have given off any liquid, 3 to 5 minutes. Add beer to deglaze pan and cook, stirring, until mixture is almost dry, 1 to 2 minutes. Remove from heat and let cool.
2. In a large bowl, whisk together eggs, cream, molasses, Worcestershire sauce, thyme, remaining 1 1/2 teaspoons Essence, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper until well combined. Add onion-mushroom mixture and cheeses; stir to combine. Add bread cubes and let stand until liquid is absorbed, about 2 hours.
3. Preheat oven to 350 degrees.
4. Butter a 9-by-13-inch baking dish; add bread crumbs, shaking baking dish to coat. Pour egg mixture into baking dish and cover with parchment paper-lined aluminum foil. Transfer to oven and bake for 1 hour. Uncover and continue baking until pudding rises, is firm in the center and golden brown, 20 to 30 minutes more. Let cool slightly before serving.

Notes

Ingredients

• 1 tablespoon of vegetable oil
• 1/2 yellow onion, chopped
• 1 clove of garlic, minced
• 1 large cauliflower, greens removed and cut into florets
• 1 medium potato, cubed (pealed if you wish)
• 4-6 cups of chicken stock or vegetable stock
• Salt and pepper
• Chopped pecans
• Olive Oil
• Small sage leaves, or chopped larger sage leaves

Instructions

1. In a large stockpot, heat vegetable oil on medium heat. Add onion and garlic until onion is soft, 1-2 minutes. Don't brown the onion or garlic.
2. Add cubed potato and cauliflower and stir briefly with oil and onions. Add stock until vegetables are covered with liquid. Bring to a boil. Turn down heat to medium and cover. Let simmer 20 minutes until cauliflower and potatoes are soft and break apart when squished with a spoon.
3. Tun off heat and let cool slightly. With an immersion blender or a mixer, blend until soup is a creamy consistency. Add more stock if you like your soup more liquid. If using a mixer, blend in batches and watch out for the hot liquid and steam. Season with salt and pepper to your liking.
4. While soup is simmering, toast chopped pecans in a dry frying pan, about 2 minutes. Set aside.
5. Serve soup in bowls, sprinkle with toasted pecans, sage and drizzle with olive oil.

Ingredients

• 1.5 cup cooked and cooled quinoa (I used white and black quinoa)
• 4 small cucumbers, chopped
• 2 celery ribs, chopped
• 1 orange bell pepper, chopped
• 1 granny smith apple, cored and chopped
• 1 cup red or green grapes, halved
• 1/2 cup chopped pecans
• 1/4 cup chopped basil
• 1/4 cup chopped mint
• 1 garlic clove, minced
• juice of 1 lemon
• 3 tablespoons plain yogurt
• 1 tablespoon of honey
• salt and pepper
• 1/2 teaspoon smoked chili powder

Instructions

1. In a large bowl, combine quinoa with veggies, apples, grapes,pecans and herbs. Toss to combine,
2. In a small bowl, combine garlic, lemon juice, yogurt, honey and a couple pinches of salt, pepper and chili.
3. Toss everything together and taste for seasonings, adding more salt if needed.

Notes

Ingredients

• 1 teaspoon of red Thai curry paste
• 1-2 teaspoons of fresh ginger
• 1 tablespoon of plain yogurt
• 1 teaspoon of finely chopped cilantro (optional)

Instructions

1. Peel your hard boiled eggs and cut them in half with a sharp knife.
2. Carefully scoop out the yolks and add them to a bowl. Add the curry paste, ginger, yogurt and cilantro and combine well until smooth. Make sure that the consistency is the thickness of frosting - add a little more yogurt if needed. Fill mixture into a piping bag fitted with a very large tip. Carefully fill each egg half.

Ingredients

• 1 teaspoon of finely chopped capers
• 4-5 cherry tomatoes
• 1/4 teaspoon of roasted garlic powder
• salt and pepper

Instructions

1. Peel your hard boiled eggs and cut them in half with a sharp knife.
2. Carefully scoop out the yolks and add them to a bowl.
3. In a small food processor or blender, combine egg yolks, chopped capers, cherry tomatoes, garlic powder and blend until smooth. Season with salt and pepper.
4. Carefully fill each egg half with a spoon.

Notes