• Shakshuka

    Recipe from Amanda Arafat and Honeycomb Kitchen.


    • 2 TBSP olive oil
    • 1 onion, diced
    • 1 tsp. salt, plus more to taste
    • 4 garlic cloves, minced
    • 1 tsp. cumin
    • 1 tsp. smoked paprika
    • 1/2 tsp. chili flakes
    • 1/4 tsp. cayenne
    • 2 tsp. tomato paste
    • 1 large red bell pepper, diced
    • 4 medium-large tomatoes, diced
    • 4-5 eggs
    • 1/4 block feta, crumbled
    • Parsley, roughly chopped
    • Mint, roughly chopped


    1. In a large skillet heat 1 TBSP olive oil over medium-high heat. Once hot, add the diced onion and salt and saute for 2-3 minutes. Next add garlic and saute for 2 more minutes.
    2. Add cumin through tomato paste and saute for 2 minutes; then add the remaining 1 TBSP olive oil.
    3. Next, add the diced bell pepper and saute for 2 minutes, stirring to combine with the garlic and onion; then add the diced tomatoes and raise the heat to medium-high. Stir the tomatoes occasionally until the mix reaches a vigorous simmer, and at that point cover the pan and lower the heat to medium. Simmer for 15 minutes, stirring occasionally to prevent scorching and periodically using a wooden spoon to crush the tomatoes, creating a saucier texture.
    4. After 15 minutes, remove the skillet from the heat and uncover. Using the back of a wooden spoon, smash the tomatoes for 1-2 minutes to improve the texture of the sauce. Return the skillet to medium heat, uncovered, and simmer for 5 minutes.
    5. After simmering, remove the skillet from the heat and create 4-5 divots of the surface of the sauce, making sure they are large enough for an egg to nestle into. Working with one egg at a time, crack the eggs first into a cup and then use the cup to gently drop the eggs into the divots. Cover the skillet, and return to medium heat and cook for 5 minutes, just until the egg whites are set. Remove from heat.
    6. Garnish with feta, parsley, and chopped mint.


  • Banana Chocolate Muffins

    Recipe adapted from Dessert for Two.


    • 2 very ripe bananas
    • 1/4 c. sugar
    • 2 TBSP canola oil
    • 1 large egg
    • 1/2 tsp. vanilla extract
    • 1/2 c. all-purpose flour
    • 1/4 c. Dutch-process cocoa powder
    • 1 tsp. baking soda
    • 1/4 tsp. salt
    • 1/4 c. mini chocolate chips


    1. Preheat the oven to 350, and spray 6 count muffin pan with cooking spray.
    2. In a large bowl, mash the banana very well with a fork until it’s smooth. Mash it very well until it’s almost liquid, not lumpy.
    3. Next, whisk in the sugar, oil, egg and vanilla extract. Whisk very well until combined.
    4. In the same bowl, sprinkle the flour, cocoa powder, baking soda, and salt on top. Using a spatula, stir until well combined.
    5. Finally, stir in the chocolate chips, saving a few for the top of the muffins.
    6. Divide the batter between the muffin cups evenly, and sprinkle chocolate chips on top of each muffin.
    7. Bake for 16-18 minutes, or until the muffins are done. They’re done when they spring back when pressed gently on the top. Err on the side of “less done” in the center because they will continue to cook after removing from oven.
    8. Remove from oven and let cool in the pan for about 10 minutes, and then move the muffins to a cooling rack, and let cool completely before serving.

    Banana Chocolate Muffins:

  • Kung Pao Spaghetti with Tofu

    Adapted from The Foodie Diaries.


    • 1/2 lb. spaghetti
    • 1 block extra firm Tofu, pressed and cubed
    • 1 TBSP cornstarch
    • Salt to taste
    • 2 TBSP avocado oil
    • Onion, large chunks
    • Red pepper, large chunks
    • 6 garlic cloves, minced
    • 1 TBSP ginger paste
    • 1 TBSP sesame seeds
    • 1/2 – 1 tsp. crushed red pepper or gochugaru, to taste
    • 1/2 c. soy sauce
    • 1/4 c. rice wine vinegar
    • 2 TBSP chili paste
    • 3 TBSP brown sugar
    • 1 TBSP cornstarch mixed with 5 TBSP water
    • 1/4 c. crushed peanuts
    • 1 bunch of green onions, sliced


    1. Spaghetti: Cook spaghetti according to package and set aside.
    2. Tofu: Press tofu for at least 30 minutes; then cube the tofu and place in a bowl and toss with 1 TBSP cornstarch and salt to taste.
    3. Veggies: Chop onion, red pepper, and garlic and set aside.
    4. Sauce: Combine soy sauce through brown sugar in a small bowl and set aside.
    5. Prepare Tofu: In a skillet, heat the oil over medium heat; then add the tofu and let the tofu crisp for a few minutes, undisturbed; then flip the tofu so it gets all nice and crispy and golden. Once crisp and golden, remove tofu to a paper towel lined cutting board and set aside.
    6. Prepare Kung Pao Spaghetti: In the same skillet used for the tofu, add additional oil, if needed, over medium low heat; then add the onion and red peppers and saute for 2 minutes. Add the garlic, ginger paste, sesame seeds, and crushed red pepper and saute for 1 minute until the garlic is fragrant; then add the sauce and cornstarch mixed with water and let it simmer to thicken.
    7. Remove from heat and add the spaghetti and toss to coat; then add the tofu and toss. Serve topped with crushed peanuts and green onions.

    Kung Pao Spaghetti with Tofu:

  • Chicken Wontons in Spicy Chili Sauce

    Recipe adapted from Pinch of Yum.


    • 2 TBSP sesame oil, divided
    • 14 oz. shiitake mushrooms, sliced or 8 oz. spinach
    • 1 garlic clove, grated
    • one 12-oz. bag frozen chicken wontons
    • 2 c. chicken broth
    • 1/2 c. teriyaki sauce
    • 1–2 TBSP chili crisp
    • Toppings: sliced green onions and sesame seeds


    1. Heat 1 TBSP sesame oil in a large nonstick skillet over medium heat. Add mushrooms or spinach; sauté until softened. Add garlic for the last minute or two of sautéing. 
    2. Add the frozen wontons, chicken broth, and teriyaki sauce. Simmer for 5 minutes, with a lid on, until the wontons are heated through.
    3. Finish with remaining 1 TBSP sesame oil, chili crisp, and top with green onions and sesame seeds. 

    Chicken Wontons in Spicy Chili Sauce:

  • Orzo Puttanesca

    Recipe from Chef Tom Walton.


    • 2 TBSP olive oil
    • 1 onion, diced
    • 2 garlic cloves, minced
    • 1/2 tsp. chili flakes
    • 1/2 tsp. oregano
    • Salt, to taste
    • 10 oz. grape/cherry tomatoes
    • 2 TBSP capers in brine
    • 1/3 c. Kalamata olives, sliced
    • 1 c. dried orzo
    • 1 14 oz. can garbanzo beans, drained and rinsed
    • 2 1/4 c. chicken broth
    • 6 oz. roasted red peppers, sliced
    • 1/2 c. parsley, chopped
    • 3/4 c. crumbled feta


    1. Heat a large skillet with a lid over medium heat, then add the olive oil, onion, garlic, chili flakes, oregano, and salt and cook stirring for 3 minutes to soften the onion; then add the tomatoes, capers, olives, orzo, and garbanzo beans and cook stirring for 2 more minutes.
    2. Add the chicken broth, stir, and bring to a simmer; then turn the heat down to low and cook, stirring, often for 3-4 minutes.
    3. After 3-4 minutes, add the red peppers and place the lid on the skillet and simmer for 15 minutes or until creamy and the orzo has soaked up all the liquid and softened.
    4. Top with parsley and feta.

    Orzo Puttanesca:

  • Eggplant and Tomato Pasta Sauce

    Recipe adapted from The Genetic Chef.


    • 1/2 c. olive oil
    • 1 eggplant about 1 – 1 ½ lbs. unpeeled, cut into 1-inch chunks
    • 4-6 garlic cloves, minced
    • Crushed red pepper, optional to taste
    • 2 lbs. plum tomatoes chopped about 8-10 (or 28 oz. crushed tomatoes or whole tomatoes)
    • 2 tsp. dried oregano
    • Salt, to taste
    • Pepper, to taste
    • Sugar, to taste
    • Fresh basil, chiffonade
    • Serve over pasta with parmesan cheese, Kalamata olives, capers, and/or burrata


    1. In a large skillet, over medium high heat, heat the olive oil and add the eggplant. Sprinkle with some salt and pepper, and toss to coat.
    2. Sauté until the eggplant gets a little color and softens just a bit. This should take at least 5 minutes. Give them a stir here and there, then cover and let them stew for about 5 minutes.
    3. Uncover and stir. You’ll notice the eggplant released some of the oil it had absorbed. Add the garlic (and crushed red pepper if using) and stir until fragrant. Then add the tomatoes, oregano, and some salt and pepper to your taste.
    4. Stir and let cook uncovered for about 5 minutes or so to allow the tomatoes to break down a bit. The tomatoes should have “melted” and created a sauce.
    5. Taste and adjust seasoning and add fresh basil.
    6. Serve sauce over pasta with parmesan cheese, Kalamata olives, capers, and/or burrata.

    Eggplant and Tomato Pasta Sauce:

  • Jalapeno Ranch Dressing

    Recipe from The Modern Proper.


    • 2 TBSP lime juice
    • 1 tsp. onion powder
    • 1 tsp. garlic powder
    • 1/2 tsp. salt
    • 1/2 c. mayonnaise
    • 1/2 c. sour cream
    • 1/4 c. cilantro
    • 1/2 c. pickled jalapeños, drained


    1. Place all ingredients in the blender and blend until incorporated.

    Jalapeno Ranch Dressing:

  • Puppy Chow


    • 6-7 c. Crispix cereal
    • 2 c. chocolate chips
    • 1/4 c. peanut butter
    • 1 c. powdered sugar, plus extra for dusting after chilling


    1. In a large bowl with lid add the cereal.
    2. In a separate microwavable bowl, add chocolate chips and microwave for 2 minutes.
    3. After 2 minutes, stir until smooth and then add the peanut butter and microwave for 1 minute, and then stir to combine.
    4. Pour chocolate peanut butter mixture over cereal. Use a spatula and stir to coat; then add 1 c. powdered sugar. Secure lid on bowl and shake until thoroughly coated.
    5. Place bowl in refrigerator for at least 1 hour, and then you can add additional powdered sugar and place lid and shake until coated. Store in refrigerator for ultimate crunch.

    Puppy Chow:

  • Balsamic Apple Farro Salad – Harvest Salad

    Salad Ingredients:

    • Salad greens
    • Farro, cooked according to package
    • Red onion, sliced
    • Apple, sliced
    • Dried cranberries
    • Pecans, toasted
    • Feta cheese

    Creamy Balsamic Dressing Ingredients:

    • 3/4 c. mayo
    • 4 TBSP balsamic vinegar
    • 1/2 tsp. Dijon mustard
    • 1/4 tsp. garlic powder
    • 1 1/2 TBSP brown sugar
    • 1 tsp. Italian seasoning
    • Salt and pepper to taste
    • Water to thin, if necessary


    1. Salad: Add salad ingredients to large serving bowl. Top with dressing.
    2. Dressing: Add ingredients to a bowl and whisk together. Taste and adjust as needed. If too thick, add water to thin. Makes enough for 1-2 large salads or 4-6 smaller salads. I usually double.

    Balsamic Apple Farro Salad: