Balsamic Vinaigrette

What you'll need:

  • 3 tbsp. Balsamic Vinegar

  • 2 tbsp. Lemon Juice

  • 2 tbsp. Dijon Mustard

  • 2 Garlic Cloves

  • 1/2 c. Extra Virgin Olive Oil

  • Agave Nectar (or Honey)

  • Salt & Pepper

What to do:

  • Combine all ingredients and mix with an immersion blender... taste as you go.

  • Too tangy? Add a little more Agave Nectar.

  • Too sweet? Add a drop more vinegar.

  • Enjoy over your favorite salad.

Mushroom Bourguignon

What you'll need:

  • 2- 4 tbsp. Olive Oil

  • 2 lbs. Portobello Mushrooms, cleaned and sliced thick

  • 3 tbsp. Butter, divided

  • 3 Carrots, sliced

  • 2 Parsnips, sliced

  • 1 Vidalia Onion, sliced

  • 4 cloves Garlic, minced

  • 2 tbsp. Tomato Paste

  • 1 tsp. Dried Thyme

  • 1/2 tsp. Salt

  • 1/4 tsp. Pepper

  • 1 c. Red Wine

  • 3 c. Vegetable Stock

  • 2 Bay Leaves

  • 2 tbsp. All Purpose Flour

  • Egg Noodles or Pasta for Serving

What to do:

  • Heat 2 tbsp. Olive Oil in a Dutch Oven over medium-high heat. Once hot, add the Mushrooms in a single layer and brown (about 2 minutes). Turn and allow to cook, about 2- 3 minutes more. Remove Mushrooms with tongs and repeat as needed to cook all Mushrooms.

  • Add 2 tbsp. Butter to the Dutch Oven, add Carrots, Parsnips, Onion and Garlic. Allow to cook, stirring occasionally, until parsnips begin to brown.

  • Add the Tomato Paste, Thyme, Salt and Pepper; Cook 2- 3 minutes.

  • Add the Red Wine and simmer to reduce the Wine by half.

  • Return all Mushrooms to the Dutch Oven. Pour in Vegetable Stock and add Bay Leaves.

  • Bring to a boil, then lower to a simmer for 20- 25 minutes.

  • Prepare the roux while the dish is cooking.... Melt the remaining 1 tbsp. of Butter in a small bowl. Stir in the Flour, one tablespoon at a time. Stir vigorously to get rid of any lumps. Add 1- 2 tablespoons of the stew liquid to slightly thin out the roux and ensure the Flour is dissolving.

  • Add Roux to Stew (when the 20-25 minutes are up) and stir. Simmer for another 10- 15 minutes.

  • Serve hot over Egg Noodles or Pasta.

Cabbage Soup

What you'll need:

  • 1 bunch Celery

  • 3 Carrots

  • 1 Orange or Yellow Bell Pepper

  • 2 tbsp. Olive Oil

  • 2 Vidalia Onions, chopped

  • 2 cloves Garlic, minced

  • 2 tbsp. Low-Sodium Soy Sauce

  • 1/2 tsp. Garlic Powder

  • 1/2 tsp. Onion Powder

  • 1 tsp. Salt

  • 1/2 tsp. Pepper

  • Half Head of Cabbage, sliced

  • 28 oz. Can Crushed Tomatoes

  • 4 c. Low-Sodium Chicken Stock

What to do:

  • In a food processor with the grater blade... grate the Celery, Carrots and Pepper. Set aside.

  • In a large soup pot, heat the Olive Oil over medium-high heat. Add the onions and cook until browning begins, about 5 minutes.

  • Add the grated Celery, Carrots and Pepper, and the Garlic. Stir and cook about 5 minutes.

  • Add the Soy Sauce, Garlic Powder, Onion Powder, Salt and Pepper; stir to combine.

  • Add the shredded Cabbage and stir for about 2 minutes.

  • Add the Crushed Tomatoes, Chicken Stock and 1 cup of Water.

  • Bring to a boil. Then Simmer for 40 minutes.

Marscapone Cheesecake

What you'll need:

  • 2 sleeves crackers (such as Ritz)

  • Melted Butter

  • 4 oz. Blue Cheese crumbles

  • 16 oz. Cream Cheese, softened

  • 8 oz. Marscapone Cheese

  • 3 Large Eggs

  • 1/2 c. Basil Pesto

  • Sun-dried Tomatoes

What to do:

  • Mash up the crackers and toss in the melted butter. Press mixture into the bottom of a 9" springform pan to make a crust.

  • In the bowl of a stand mixer, combine the cheeses and eggs and mix until well combined.

  • Spread half of the cheese mixture over the cracker crust.

  • Add a layer of Basil Pesto.

  • Add the remaining cheese mixture.

  • Decorate the top with Sun-dried tomatoes.

  • Bake for 60 minutes at 350 degrees.

  • Let cool partially in pan.

  • Release pan and serve warm.


Serve at parties with at least 10 guests. Goes great with crusty breads, pita chips, crackers, carrot sticks, etc. Everyone will love you.