Notes & Info

Pomegranate Wreath Salad

2 ripe avocados spritz of lemon juice 1 bag of baby spinach 2 pomegranates candied walnuts or pecans Raspberry Vinaigrette Slice 2 avocados into sections. Create a ring around your serving dish using the avocados. Next, pile the spinach leaves in the center of the dish. In the very center, place the pomegranate seeds. Sprinkle […]

Chocolate Cream Pie

7/8 cup sugar 4 Tbsp cornstarch 1/3 tsp salt 3 cups whole milk 6 egg yolks 3 tbsp butter 1 tbsp + 3/4 tsp vanilla 3 ounces unsweetened baking chocolate Note: requires 1 pre-baked single crust pie crust, 10″ deep-dish Cut butter into small pieces and set aside with chopped chocolate. Heat 2 1/2 cups […]

Beet and Sweet Potato Hash

3 oz. ground chorizo, or vegan sausage, or 1 oz. bacon 1 large beet, cubed to ½” cubes ½ sweet potato, cubed to ½” cubes 4 cups fresh kale, torn into small pieces salt & pepper parmesan, for topping In a large skillet over medium-high heat, cook the chorizo. Break it apart with your spatula […]

Ellen’s Jam Bars

1 cup butter, soft or melted 1 1/4 cups brown sugar 1 3/4 cups flour 1/2 tsp baking soda 1 3/4 cups oatmeal 1 tsp cinnamon 1/2 tsp nutmeg 10 ounces jam Mix all ingredients except the jam until blended. Press half the mixture into a greased 9×13 baking pan. Spread the bottom layer with […]

Tomatillo-Pepper Scramble

olive oil 2 – 3 green onions, chopped 1 Jimmy Nardello pepper, seeded and chopped 4 tomatillos, chopped into 1/2″ dice 3 eggs salt and pepper 1/4 tsp cumin Saute’ the onions, pepper, and tomatillos in olive oil until tomatillos are translucent but still firm. Add the eggs and seasonings, scramble until eggs are set.