Total Time: 15 mins

Prep: 15 mins

Yield: 8-10 Servings

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INGREDIENTS: 

• 2 bunches of curley-leaf parsley, washed and dried (enough to make 1 cup loosely-packed)
• 1 head of garlic, pealed and minced
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 teaspoon white or red wine vinegar

DIRECTIONS: 

Use Italian parsley if available, and wash it well. Most importantly, be sure it is completely dry before you start chopping it. If possible wash and dry it a few hours before you use it and then wrap it in a towel to absorb the last few drops of water. If the stems are thin and subtle, don’t worry to much about including them. If the stems are thick and tough, you’ll want to pluck the leaves. Chop the parsley as finely as possible.

Since the garlic is raw, you want it as fresh as possible.

Old garlic will be yellow and sticky, often with a green shoot growing out, and it will smell strongly and slightly acrid. Fresh garlic will be white, plump, and while its scent will be unmistakably garlicky, it will still smell fresh. If you only have older garlic, remove the green stem and blanch it for a few minutes in boiling water to remove some of the acrid taste.

Chop the garlic as finely as possible then combine all the ingredients into a mixing bowl. Chopped parsley, minced garlic, salt, pepper, red pepper flakes. Pour the olive oil and mix all the ingredients. After your olive oil has coated your mix, pour in the lemon juice and vinegar and mix again.

Based on how thick you prefer your Chimichurri to be, you can keep adding more olive oil. If you find that it’s too dry, add more olive oil bringing it closer to a dipping sauce. Mix again and serve as a topping to steaks, fish, chicken or even over crackers. You can store your Chimichurri in the fridge for up to 2 weeks.

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  Total Time: 1 Hour

Prep: 10 mins

Cook: 45 mins

Yield: 24 Servings

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INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• pinch of salt
• 1 large egg, beaten
• 1/2 teaspoon vanilla extract
• 3/4 cup melted butter, plus more for greasing the pan
• 1/2 cup sugar
• 3 very ripe bananas, peeled and mashed with a fork
• 1/2 cup chocolate chips
• 1/2 cup walnuts

DIRECTIONS: 

Preheat the oven to 350 degrees F. Grease inside of muffin tin.

In a bowl mash the  bananas with a fork until smooth (small clumps are ok). Melt butter on low heat. Once butter is melted pour it gradually over the mashed bananas and mix until incorporated. Beat egg in a separate bowl and then add to bananas and butter mixture. Sprinkle in salt and vanilla extract. With a rubber spatula mix in the flour and sugar, stirring gently. Fold in the walnuts and chocolate chips and stir until they are all throughout your batter. Scoop batter into your muffin tin (about 1 tablespoon for each muffin).

Bake for 40 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool the muffins in the pan on a rack for 5 minutes. Turn the muffins out of the tin and let cool completely on the rack.

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Total Time: 10 mins

Prep: 10 mins

Yield: 4-6 Servings

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INGREDIENTS: 

• 1/2 cup black olives, pitted
• 1/2 cup green Spanish olives, pitted
• 1 tablespoon capers
• 1/4 cup roasted red peppers
• 1/2 cup extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes

DIRECTIONS:

Start off by chopping both types of olives, and red roasted peppers super fine. In a bowl mix all your ingredients of chopped olives, red roasted peppers, capers, oregano, basil, pepper flakes and olive oil together. Mix well and serve as a spread or dip.

This is great over a simple toasted French baguette or you can even use this spread in your sandwiches and wraps for extra flavor.

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Total Time: 1 Hour 40 Mins

Prep: 40 mins

Cook: 1 hour

Yield: 8-10 Servings

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INGREDIENTS: 

• 1 lb. lean ground meat
• 1 jar pickled grape leaves
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 medium onion, grated
• 1 (8-ounce) can tomato sauce
• 2 garlic cloves, minced
• 1/2 cup white rice
• 1 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• 1 tablespoon turmeric
• 2 cups chicken broth, unsalted
• 1/4 cup lemon juice

DIRECTIONS: 

Begin by making your stuffing. In a large bowl combine your finely grated onion, chopped parsley and dill, rice, minced garlic, meat, salt, pepper, turmeric, and tomato sauce. Using your hands massage all the ingredients together until you have everything evenly distributed throughout your meat.

Set up your work station so that you have your pot (deep enough to stack 2-3 layers of grape leaves in) that you will be laying your grape leaves in to cook next to your board where you will be assembling each roll.

First layer the bottom of your pot with two layers of flat grape leaves. This serves as a protection for your bottom layer of rolls and keeps them from burning.

Begin making each roll by placing one leaf (shiny side down) on your board. Have the bottom where the stem would be facing closest to you. Scoop one teaspoon of your meat mixture onto the bottom portion of your leaf in the shape of a rectangle. You will roll this as if your were rolling a mini burrito. Start with taking both bottom ends and bringing them over the meat mixture. Then take in both the right and left sides by folding them over the top and then continue to roll all the way to the top.

Stack your rolls evenly and tightly throughout your pot. This will keep them secure and avoids them from floating around in the pot during the cooking process or unraveling. Once they are all stacked up and around place a plate (ceramic works best since they can handle the heat) faced down on top of all your rolls. This again keeps them from floating around or unraveling. AFTER you have the plate secured on top and in the pot, pour in the lemon juice and chicken broth. Cover with lid and cook on medium-low for one hour. Try not to lift that lid at anytime as it will cause all the heat and steam needed to escape. You can test one after an hour and if you feel the leaf is still a little tough then let it cook for another 30 mins.

You can enjoy these little grape leaf wraps with some homemade Tzatziki on the side.

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Total Time: 20

Prep: 10 mins

Cook: 10 mins

Yield: 3-4 Servings

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INGREDIENTS: 

• 4 eggs
• 3 garlic cloves, minced
• 1 tablespoon butter
• 1/2 medium brown onion, chopped
• 1 green bell pepper, chopped
• 1/2 cup sweet chilies, chopped
• 2 tomatoes, sliced
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper

DIRECTIONS: 

In a large sauté pan or skillet, over medium-high heat, add butter and sauté the onions until they are golden brown (this will give it a nice nutty rich flavor). Once onions are browned add in your bell peppers, chilies, salt, pepper, cayenne and garlic. Sauté all your vegetables for 3-4 minutes then top with sliced tomatoes and let it cook for another 2 minutes.

Once veggies are cooked through, crack your eggs over the top and place a lid over your pan. This will allow the tops of your eggs to also cook with the steam circulating throughout the pan. Leave lid on for 2-3 minutes or until your whites are no longer translucent. Serve with toast or hash browns or simply alone.

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Total Time: 15 mins

Prep: 15 mins

Yield: 2 Servings

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INGREDIENTS: 

• Lavash Bread or Tortilla
• 2 eggs, hard boiled
• 1 tablespoon Pesto
• 1/4 cup fresh dill
• 1/4 cup feta cheese, crumbled
• 1/4 cup walnuts

DIRECTIONS:

Start off with warming your tortilla for 10 seconds in the microwave or over a hot skillet (this will allow for less chance of tearing when folding into a wrap).

Layer your ingredients as shown, roll up and enjoy for an easy, lite, and healthy breakfast wrap. 

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Total Time: 15 mins

Prep: 15 mins

Yield: 2-4 Servings

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INGREDIENTS:

• 1 cup chicken, shredded
• 1/4 cup celery, chopped fine
• 1/4 cup red onion, chopped fine
• 1/4 cup mayo
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon hot buffalo sauce
• 1/4 cup fresh spinach
• 1 avocado
• Lavash bread or tortilla

DIRECTIONS:

Start with making your chicken salad mix by placing the chicken, celery, onion, pepper, garlic powder, mayo and buffalo sauce in a bowl. Mix all the items until they are well incorporated into one another. You can make your chicken salad the day before and store it in the fridge for when you’re ready to make your wraps.

When working with mayo, or any food that contains dairy, make sure you always have it refrigerated.

If you’re making your wrap with tortilla instead of the Lavash bread, start off with warming your tortilla for 10 seconds in the microwave or over a hot skillet (this will allow for less chance of tearing when folding into a wrap).

Layer your ingredients by laying out the fresh spinach first and then your other wet ingredients (this will secure your bread from any juices from the veggies that may make your bread soggy or tear).

Top it off with your chicken salad mixture, and sliced avocado. You can be as creative with this as you want, including any other items like tomatoes, cucumbers, sprouts, pickles, etc. Once you have all your ingredients layered in, begin to wrap your tortilla like a burrito.

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Total Time: 45 Mins

Prep: 20 mins

Cook: 25 mins

Yield: 16 Servings

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INGREDIENTS: 

• 1 pack Filo Dough (8, 5×5 sheets)
• 1 tablespoon of olive oil
• 1 lb. lean ground beef or turkey
• pinch of salt
• 1 teaspoon black pepper
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/4 cup parsley, finely chopped
• 1/4 cup carrots, grated
• 1/2 cup feta cheese, crumbled
• 1/4 cup water
• 1 egg, beaten

DIRECTIONS: 

In a large sauté pan, over medium-high heat, add 1 tablespoon olive oil and sauté the onions until they are golden brown (this will give it a nice nutty rich flavor). Once onions are browned add in your meat and being to brown breaking it up with a wooden spoon. Once meat is browned add in your carrots, parsley, garlic, salt, and pepper. Sauté all together for 2 minutes then add in the tomato paste and stir in evenly. Add 1/4 cup of water to break up the paste a little. Set meat mixture aside and let it cool. You can even make this the day before and store in the fridge until you’re ready to make your empanadas. For making the empanadas, take your filo dough and make sure it’s at room temperature.

The harder (colder) your dough is the more likely it will crack when attempting to fold. Letting it come to room temperature will allow the dough to soften and be pliable.

Place your 5×5 filo dough square flat and cut diagonally across making two triangles out of one sheet. Begin to apply a tablespoon of your meat mixture to the corners (as shown in photos). Top it with the feta cheese and then begin to fold one corner over to the other making a triangle (do not fold if you see that your dough is still hard and cracking. Wait until it softens then continue with the fold). Once you have your triangle shaped empanadas, begin to seal the edges by pressing down the back of a fork across the edges of the triangle. You can even make these and freeze them a week ahead in a tightly sealed container. Preheat the oven to 350 degrees F and lightly grease a baking dish. Place empanadas 1/2 inch apart from one another on your baking dish (as they will expand when baking). Whisk your egg in a bowl and brush across the top of each empanada (this will allow the tops to become a nice golden color in the oven. Bake in the oven for 20-25 mins checking when they have fully puffed up and become lightly browned. Remove from oven and let cool for 10 mins before serving. They can be enjoyed hot or even at room temperature. Either way they’re delicious!

NOTE: They make great appetizers so if you’re planning a dinner party you can make these a week ahead and store in your freezer. Take them out and let them come to room temperature before baking.

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 Total Time: 45 Mins

Prep: 20 mins

Cook: 25 mins

Yield: 40 Servings

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INGREDIENTS: 

• 1 pack Filo Dough (8, 5×5 sheets)
• 1 tablespoon of olive oil
• 1/2 teaspoon black pepper
• pinch of salt
• 2 cups steamed spinach, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 cup feta cheese, crumbled

DIRECTIONS:

In a large sauté pan, over medium-high heat, add 1 tablespoon olive oil and sauté the onions until they are golden brown (this will give it a nice nutty rich flavor). Once onions are browned add in your steamed spinach, garlic, salt, and pepper. Sauté all together for 2-3 minutes. Set spinach mixture aside and let it cool. You can even make this the day before and store in the fridge until you’re ready to make your rolls.

For making the rolls, take your filo dough and make sure it’s at room temperature.

The harder (colder) your dough is the more likely it will crack when attempting to roll. Letting it come to room temperature will allow the dough to soften and be pliable.

Place your 5×5 filo dough square flat and apply a thin layer of the spinach mixture on top and all across. Top it with the feta cheese and then begin to roll it up like a scroll. Once you have your long rolls place them in a container or dish and place in the freezer for 10 mins (this will make it easier to cut). As the dough hardens when it’s cold it keeps it from sticking to your knife while cutting. You can even make these rolls and freeze them a week ahead in a tightly sealed container.

Preheat the oven to 350 degrees F and lightly grease a baking dish. Take your rolls out of the freezer and cut each into 5 pieces (this will give you 40 bites total). Place rolls 1/2 inch apart from one another on your baking dish (as they will expand when baking), with spinach filling face up. Bake in the oven for 20-25 mins checking when they have fully puffed up and become lightly browned. Remove from oven and let cool for 10 mins before serving. They can be enjoyed hot or even at room temperature. Either way they’re delicious!

NOTE: They make great appetizers so if you’re planning a dinner party you can make these a week ahead and store in your freezer. Take them out and cut them the day of the party and bake fresh.

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Total Time: 40 Mins

Prep: 10 mins

Cook: 30 mins

Yield: 4-6 Servings

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INGREDIENTS: 

• 2 lbs. lean ground turkey
• 1 tablespoon of olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon dried oregano
• 1/2 teaspoon red pepper flakes (or more if you like it spicy)
• 6 large zucchinis
• 1 medium onion
• 1 (8-ounce) jar tomato sauce
• 1/2 cup red wine
• 3 garlic cloves, minced
• 1/2 cup Parmesan cheese, grated

DIRECTIONS: 

In a large sauté pan, over medium-high heat, add 1 tablespoon olive oil and sauté the onions until they are golden brown (this will give it a nice nutty rich flavor to your sauce). Once onions are browned add in your meat and let it brown, breaking up meat with a wooden spoon. Add in the oregano, salt, pepper, red pepper flakes, and minced garlic and sauté for less than a minute (you never want to brown your garlic for it will become bitter). Once meat is browned pour in your tomato sauce and red wine. Cover and simmer for 15 minutes, stirring occasionally. You can always serve your Turkey Bolognese a top the old-fashioned spaghetti or you can go completely gluten-free and make Zoodles (Zucchini Noodles). You do not need to peel the zucchini. Using a spiralizer shred your zucchini noodles and blanche them in hot water for 60 seconds then drain. Serve your Zoodles topped with your Turkey Bolognese sauce and shredded Parmesan cheese.

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