Sweet Potato Toast with Whipped Ricotta and Kumquats

All aboard, because we are jumping on the sweet potato toast train! It’s a nice change of pace from regular toast, has a little sweetness, and (slightly surprisingly) cooks up perfectly in your toaster. I’ll admit, the first time I made sweet potato toast I had my doubts, but now I’m converted into a believer of the vitamin-packed, gluten-free twist on toast! It really is a nice change from the typical toasted bread, and the topping variations are endless.  I started with some gorgeous purple sweet potatoes. They’re white on the outside but the inside boasts this beautiful purple hue.…

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Banana Peanut Butter and Oats Smoothie Recipe

Life is busy, so when I can make a quick breakfast that’s loaded with protein and flavor, I chalk that up as a big win in my house.  I’m a chef so I don’t mind cooking in the morning, but I’d much prefer to toss some delicious ingredients into a blender to make a tasty smoothie every morning.  It’s less stressful, it’s quick, and it always tastes great. I’m also always looking to make new flavor combinations when making smoothies because let me tell you, those kale smoothies I make can get old after a few weeks.  Lately, I’ve been…

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Mixed Berries with Vanilla Crème Anglaise and Whipped Cream

It’s the season for barbecues, picnics, cookouts, and outdoor get-togethers – and I have the perfect dessert to impress your guests! This one is particularly patriotic, with gorgeous mixed berries (I used blueberries, raspberries, blackberries, and strawberries), whipped cream, and a vanilla crème anglaise. You can make it ahead of time, so when it comes time to serve, you just assemble and sit back as your friends ooh and ahh over the sweet treat. The star of this dessert is the crème anglaise – a sweet, custard-like sauce that gets spooned over the mixed berries. It sounds fancy and intimidating,…

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Pan Seared Scallops with White Wine and Herb Butter Sauce

I don’t cook with scallops too often, but every time I do I am amazed at just how good they are and why I need to eat them more often.  They are honestly like the eating a sea steak haha.  They are so meaty and so flavorful, and respond so well when seared golden brown and coated in herbs and butter.  It’s as if the scallop was only meant to be drenched in white wine, herbs and butter.  Sure it’s a little more on the classic side, but once you take your first bite you’ll know exactly why it is…

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Berry Crisp Recipe with Homemade Caramel and No Churn Ice Cream

There are few desserts I enjoy more than crisp and cobbler recipes, so in the spirit of summer and fresh berries, I thought I would create a Berry Crisp Recipe with Homemade Caramel and No Church Ice Cream.  I like crisp and cobbler recipes because they’re just so easy to make and so incredibly versatile.  For instance, the same base of this recipe, this crisp portion, would go great with whatever fruit is in season.  I often make the same recipe, but I use apples or pears during the winter months to take advantage of the seasonal fruit.  While the…

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How to Make a Classic Ratatouille Recipe

One of my first experiences while working as a line cook at the age of 15 at one of my favorite restaurants in St. Louis was making risotto and ratatouille.  They were the staple side items that we often served up to accompany main entrees on the menu.  I remember everything from prepping the zucchini, squash and eggplant to the sautéing of the vegetables and then finishing it off with herbs and cheese and sending it out the door to dining room guests.  I’ll forever cherish those foundational moments of my culinary journey. While my first restaurant experience opened the…

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Farro Dolmades Recipe with Whipped Feta Cheese and Olives

Need a fun appetizer for your next get-together? This’ll wow your guests. Dolmades are a classic appetizer in Greece, served piping hot in gigantic piles for guests to grab. Here in the U.S., they can be a little ho-hum. They’re often packed tightly in little deli containers and taste overwhelmingly of mint. I took these in a different direction, adding lots of fresh flavors while keeping the basic recipe somewhat intact. First on the list is farro! Farro is nutty, a little chewy (in a good way), and adds some great texture and flavor to these little two-bite appetizers. It’s…

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Carrot Jam Crostini with Burrata and Crispy Prosciutto

I love to keep my friends guessing. “What’s in this? This is delicious,” they say as they chug a bright green smoothie. My face forms into a smile as I have them guess the secret ingredient that made it so brightly colored (spinach). I can’t wait for my friends to dig into this one: carrot jam. The flecks of bright orange carrot make it reminiscent of salmon roe (tobiko for all of you sushi fans). But its taste is sweet and citrusy, with a slight hint of earthy carrot flavor. Now I might have you guessing, too, because you’re thinking,…

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