Recipe Book

  • Quinoa Stuffed Peppers

    -2 large green bell peppers
    -1/2 pound ground sirloin
    -1 cup chopped onion
    -1/2 cup finely chopped carrot
    -1 clove garlic, finely minced
    -1 cup cooked quinoa
    -1 14-oz can diced tomatoes
    -1/4 teaspoon salt
    -1/4 teaspoon ground black pepper
    -2 tablespoons finely chopped fresh basil
    -1/2 cup grated fresh parmesan cheese

    What to do: 
    1. Preheat the oven to 350 degrees Fahrenheit.
    2. Slice the green bell peppers in half vertically, and remove the pulp and seeds from the inside.
    3. Bring a large pot of salted water to a boil and add the bell peppers.
    4. Boil for 5 minutes, then remove the peppers from the water and set aside.
    5. Heat a large skillet over medium-high heat, and add the hamburger.
    6. Break up the hamburger with a fork, and cook until the hamburger is no longer pink.
    7. Remove the hamburger, and set aside.
    8. Add the onion, carrot, and garlic to the pan, and cook for 4-5 minutes, until veggies are tender.
    9. Return the hamburger to the pan, and add the cooked quinoa, tomatoes, salt and pepper.
    10. Continue cooking for 3-4 minutes, until heated through.
    11. Remove from the heat, and add the fresh basil.
    12. Place the green pepper halves on a baking dish, and fill each cavity with about 3/4 cup of the quinoa mixture.
    13. Bake for 15 minutes.
    14. Set the oven to the broil setting.
    15. Sprinkle the parmesan cheese evenly over the stuffed peppers, and broil for 2 minutes, until lightly browned.

    CCF Kale Salad

    Need help getting after those veggies from the CCF share? Give this veggie dense salad a go!

    -1 Cup Vates Kale
    -1/3 Cup Sliced Cherry and Grape Tomatoes
    -1/3 Cup Sliced Cosmic Purple Carrots
    -1/4 Cup Dried Craisins
    -2 Tablespoons Italian House Dressing

    What to do:
    1. Gather ingredients and toss in a big bowl. Enjoy as a side salad or as a nutrient rich meal!


    Beets are not only delicious and a beautiful color, but they are also incredibly nutritious and can help fuel your toughest workouts. Believe it or not, consuming beets can boost your blood flow to necessary muscle groups and they have anti inflammatory properties which allow muscles to recover quicker after a sweat sesh. Whether you’re consuming beets for their taste or their nutritional benefits, this “Rockin' Beet Smoothie” will ROCK your world! Give it a whirl and let us what you think.

    Rockin' Beet Smoothie 
    Serves 1 


    -1/2 Cup Beets, washed and chopped
    -1/3 Cup Almond Milk
    -1 tablespoon Lemon Juice
    -1/3 Cup Blueberries
    -1/2 Cup Nonfat Greek Yogurt
    -1 banana


    -1 tablespoon Chia Seeds, 1/2 Cup Kale, 1 tablespoon Honey, 2 teaspoons Cinnamon, Ice

    How to make it:

    1. Combine all of these ingredients in a blender.

    2. Sip and enjoy!! YUM.


    Need a quick meal, but still want to get your greens in? Look no further than this tasty twist on your classic pasta recipe! Shareholders are encouraged to try this delightful recipe this week with the farm fresh Arugula. Mmm mmm good!

    What you need: 

    -2 Cups Arugula, chopped
    -5.5 OZ Goat Cheese 
    -1 Cup Cherry Tomatoes, chopped
    -1/4 Cup Olive Oil
    -2 tsp Garlic, minced 
    -1/2 tsp Ground Black Pepper 
    -1/2 tsp Sea Salt 
    -8 OZ Penne Pasta

    What to do:

    1. Boil water and cook pasta to desired softness. Add in the Olive Oil and Salt for added flavor.

    2. Crumble goat cheese into medium bowl. Add in Arugula, Cherry Tomatoes, Olive Oil, Salt, Garlic and Pepper. 

    3. Drain the pasta and allow to cool for a few minutes. Mix everything together in the bowl and enjoy! 


    CCF Fresh Omelette 
    Serves 1 

    What you need: 

    -3 eggs (preferably CCF Fresh Eggies!) 
    -1/4 Cup Water
    -1/3 Cup Olive Oil
    -Favorite veggies (1/4 Cup CCF onions, 1/4 cup chopped CCF Bell Peppers, 1/3 Cup CCF Kale, 1/4 Cup Mushrooms, 1/4 Cup CCF chopped Matt’s Wild Cherry Tomatoes. You can also throw in some sliced CCF garlic scapes)!!
    -1/3 Cup Favorite Cheese (optional) 
    -Toppings: maybe Sriracha, Hot Sauce, Sour Kraut, Salsa, Guac, More cheese  

    What to do: 

    1. Crack eggs in a bowl and whisk with water until mixture is light yellow in color. 
    2. Coat pan in Olive Oil and turn on Medium heat. 
    3. Add in egg water mixture and allow to cook until the edges solidify. 
    4. Add in veggies and fold omelette in half. 
    5. Allow to cook until the egg turns darker in color. Top with cheese.
    6. Remove omelette from stove top and gently place on a plate.
    7. Allow to cool and add desired toppings, yummmmm!

    What's your favorite kind of omelette???  Let us know because we want to hear it!

    Its time to TURNIP because it's almost July 4th! That means you need something to do with your farm fresh turnips from this week's share. Don't worry, we've got this one covered for you! :)

    What you need:

    -1.5 lb Turnips, chopped
    -1/4 Cup Olive Oil
    -2 tsp Salt
    *optional: EXTRA spice- Onion Powder, Rosemary, Garlic etc.
    *optional: 1 lb Sweet Potatoes and/or Russet Potatoes, chopped

    How to make:

    1. Heat oven to 425 degrees Fahrenheit.

    2. Mix all ingredients and spices together in a deep ceramic dish. Make sure the Turnips and Potatoes are thoroughly coated in the Olive Oil. Cover dish with foil and place in oven.

    3. Cook for 30 minutes and then stir veggies. Add more oil and seasoning if needed. If turnips and potatoes aren't slightly golden allow them to cook for another 10-20 minutes.

    4. Once done allow veggies to cool and enjoy plain, with Ketchup or with Hot Sauce! Mmmmm!


    This recipe is perfect for those extra veggies, grains, and sauces you have leftover from dinner. You can literally put anything in a Mason Jar and shake it up to your desired mixture!

    This is what I used..


    -1/2 Cup Quinoa (leftover)
         OR: Brown rice or Farro

    -1/4 Cup Corn
         OR: Bell Peppers, Onions or Scallions

    -1/3 Cup Roasted Veggies (leftover)
         OR: Roasted sweet potatoes or Russet Potatoes

    -1/2 Cup Spinach
         OR: Arugula, Kale or Sprouts

    -Handful of chopped tomatoes

    -1/3 Cup salsa
         OR: Salad dressing or Olive Oil + Vinegar

    -Sriracha (optional)


    1. Gather all of your desired ingredients for your rainbow salad.

    2. Put salsa and/or salad dressing in a separate air-tight container.

    3. Layer ingredients in jar (like a rainbow).

    4. When ready to eat shake up the jar and add in the dressing and/or salsa. Tasty tasty!


    This smoothie will fill your day with energy and spunk! These fresh ingredients are awesome if you hate worrying about getting in your fruit and veggie servings during the day. Enjoy!


    -1/2 Cup Plain Greek Yogurt
    -1/4 Cup Almond Milk
    -1/2 Cup Kale (farm fresh..a.k.a in your share)
    -1 banana
    -1/3 Cup Blueberries
    -2 ice cubes
    -2 tsp Ground Cinnamon 
    -Anything else you like to put in your smoothie :)


    1. Chop Banana and break-up Kale.

    2. Put everything in a blender and combine until smooth!

    3. Enjoy by topping with your favorite granola or coconut flakes! YUMMYYYY


    Believe it or not, uncooked ramen is a tasty (inexpensive) snack! This dish brings this crunchy snack food to a healthier option: greens and veggies! There are not exact measurements in this recipe as it depends on the serving size and your ingredients preferences. This is what how we usually enjoy this flavorful combo..

    What you need: 

    -1 packet dried Ramen, crumbled 
    -Scallions, chopped 
    -Mixed Greens 
    -Almonds, chopped 
    -Dried Cranberries 
    -Sesame Seeds 


    -Soy Sauce

    What to do: 
    1. In a pan, sauté the Almonds and the crumbled Ramen with your choice of oil. This won't take very long so cook until these are just barely golden brown. 

    2. Mix all non-liquid ingredients together in a large bowl. 

    3. Make dressing of choice and massage onto the greens in the large bowl. 

    4. Serve immediately or pack for the perfect work day lunch! YUM!!

    Everything-but-the-kitchen-sink Muffins!

    These muffins are filled with healthy fats, super foods and sweet honey! You can make these with anything in your kitchen (like we did) and can customize them to contain your favorite foods.

    What you need:

    -2 cups of your favorite flour (whole wheat, almond flour, coconut flour, white flour, teff flour etc.)
    -1 1/2 cups rolled oats
    -2 tsp ground Cinnamon
    -1 tsp baking soda
    -1/2 tsp sea salt
    -1/2 cup of your fav nuts (almonds, cashews, peanuts, walnuts etc.)
    -1/2 cup of your fav dried fruit (dried cranberries, dried pineapple, dried blueberries etc.)
    -3 eggs
    -1 cup grated carrots
    -1 cup grated zucchini
    -1/2 cup of your fav sweetener (agave syrup, maple syrup, honey etc.)
    -6 tbsp melted butter
    -optional: 1/2 Cup extra additions (chocolate chips, coconut flakes, goji berries etc.)

    What to do:

    1. Either line 12 muffin cups with cupcake liners or spray with non-stick cooking spray. Meanwhile, preheat oven to 350 degrees Fahrenheit.

    2. Combine flour, oats, Cinnamon, baking soda, sea salt, nuts dried fruit and any "extra additions" in a large mixing bowl.

    3. In another large mixing bowl, mix eggs, carrots, zucchini, sweetener and melted butter together, thoroughly.

    4. Combine wet and dry ingredients and pour mixture evenly into muffin tins. Put muffin tins into oven for about 25-30 minutes.

    5. Allow muffins to cool before enjoying! Cut a muffin in half and add butter to each half. Either grill in a pan on the stove or microwave for a sweet and salty taste! MMmMmmm!!!

    Source: Run Fast. Cook Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky


    Ever get sick of ordering the same old greasy cheese pizza from your local pizza joint? This Quinoa Crust Pizza is a healthier alternative to your usual oily 'za and BONUS, it won't make you fall into a food-induced coma afterwards! This pizza is totally customizable, but this is how we made it:

    What you need

    -1 1/2 Cups cooked Quinoa
    -1 egg
    -1 tsp dried oregano
    -1 tsp baking powder
    -1/4 tsp fine sea salt

    -sautéed onions and bell peppers
    -cooked beef
    -cheddar cheese
    -tomato sauce


    1. Sauté veggies and cook the meat and allow them to cool.

    2. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper or spray with not-stick cooking spray.

    3. Place quinoa into 2 equal-sized piles on baking sheet. Spread crust so that it is an 8-inch circle and approximately 1/4 inch thick.

    4. Bake crusts in oven for around 25 minutes. Crusts should look golden brown and solidified in their centers.

    5. Add toppings to crusts and bake for another 10-15 minutes.

    6. Allow pizza to cool and eat immediately! Yummmmy!!!!

    The Best Granola YOU HAVE EVER TASTED!

    Have a lot of odds and ends of nuts, seeds, dried fruit, oats laying around the kitchen? Well don't fret because we've got you covered with this incredible granola recipe!

    What you need:

    -3 Cups Rolled Oats
    -1/2 Cup Nuts (your choice!)
    -1/2 Cup coconut flakes
    -1 Tsp Cinnamon
    -1/2 Tsp Cardamom OR Ginger
    -1/2 Tsp Sea Salt
    -1/3 Cup Honey OR Maple Syrup
    -1/3 Cup Olive Oil
    -1 Tsp Vanilla

    What to do: 

    1. While preheating the oven to 275 degrees Fahrenheit, either line a baking sheet with Parchment Paper or spray sheet with cooking spray.

    2. Mix together the oats, nuts, coconut, cinnamon, cardamom and salt in a bowl.

    3. Stir in the oil, honey and vanilla and combine thoroughly.

    4. Spread this mixture onto the baking sheet and allow to bake for 40 minutes. Make sure to check-in on the granola mixture and give it a stir after about 20 minutes of baking.

    5. Allow the granola to cool before serving or packaging. Place granola in an air tight container and enjoy with yogurt, on ice cream or by itself! Yum!!

    Source: Run Fast. Cook Fast. Eat Slow. by Shalane Flanagan and Elyse Kopecky

    No-Bake Key Lime Tarts 

    Hello! These tarts are not only refreshing for an early summer day, but are also vegan and contain healthy fats that your body needs!

    Here is what you need:

    For the crust-
    1/2 Cup Rolled Oats
    1 Cup dates (pitted)
    1/4 Cup Sesame Seeds (or Chia Seeds)
    2 tbsp coconut oil, melted in microwave
    1/2 tsp salt

    For the filling-
    2 small ripe Avocados
    1/3 Cup Lime or Key Lime juice
    1/4 Cup Maple Syrup
    3 tbsp coconut oil, melted in microwave
    1/2 tsp vanilla
    1/8 tsp fine sea salt

    How to make:

    1. Either line a muffin tin with muffin cups or spray with nonstick cooking spray.

    2. For the crust.. Finely grind up the oats and dates in a food processor or blender. Add in sesame seeds (or Chia Seeds), coconut oil and salt. Combine all of these ingredients thoroughly.

    3. Divide the oat crust evenly among the muffin cups/sprayed tin. Push crust into the tin molds with your fingers and shape the crust to the bottom of the tin.

    4. For the filling.. Rinse out your food processor/blender and add in avocado, lime juice, oil, vanilla and salt. Pour filling evenly into crusts and put muffin tin in the freezer for about 1 hour to harden.

    5. Move tarts to an airtight container and place in the freezer until ready to be served. Enjoy!

    Source: Run Fast. Cook Fast. East Slow. by Shalane Flanagan and Elyse Kopecky


    What you need:

    1/2 Cup Coconut Oil ~room temperature~
    1/2 Cup Tahini
    1/2 White Sugar
    1/3 Cup Brown Sugar
    1/4 Cup Almond Milk (or other type of milk!)
    1 tsp Vanilla extract
    1 1/4 Cup All purpose flour
    2 tbsp Cornstarch
    1 tsp salt
    1/2 tsp Baking Powder
    1/2 tsp Baking Soda
    1 3/4 Dark Chocolate ~chopped~
        *Note: I made these from scratch and mixed Milk Chocolate Chips, Semi-Sweet Chocolate Chips and Cacao Nibs. This mix made a sweeter cookie and created a bumpier texture.
    Flaked Sea Salt


    1. Beat coconut oil, tahini and both types of sugar in an electric mixer until texture looks like frosting. Mix in the milk and vanilla.

    2. In another bowl whisk together the dry ingredients (flour, cornstarch, salt, baking powder, and baking soda). Carefully add this dry mixture to the creamed oil mixture in the electric mixer until just combined. Add in chocolate chips.

    3. Preheat the oven to 350 degrees. Place cookie dough in the fridge for about 30 minutes. While you're waiting, prepare two cookie sheets with either parchment paper or oil.

    4. Scoop and roll cookie dough into small balls. *The size of these cookies is up to you, but I made small cookies that were about 1 tablespoon large each. Place balled cookies about 3" apart.

    5. Allow cookies to bake for about 12-15 minutes, until bottom is slightly golden brown.

    6. Once done, remove the cookies from the oven and garnish with a pinch of sea salt. Let cookies cool for about 10 minutes on baking tray and enjoy!



    While we like to think that April and May will bring warm weather..unfortunately they sometimes don't. With a chill still in the air comfort food is necessary. The best comfort food hands down is SPAGHETTI AND MEATBALLS!

    This post contains both a vegetarian "meatball" and a classic meatball (with a healthy twist!). Enjoy!

    Sweet Potato and Chickpea 'Meatballs

    Yields: about 20 'meatballs'

    -1 can/14.5 OZ chickpeas (rinsed)
    -1 Cup mashed sweet potatoes (cooked and mashed)
    -1/2 Cup rolled oats
    -1/2 Cup yellow onion (diced)
    -1/2 Cup parsley (minced)
    -2 eggs (beaten)
    -1 tsp. cumin
    -3/4 tsp. sea salt
    -1/4 tsp. ground black pepper
    -1/4-1/2 Cup coconut oil/or other type of oil (vegetable, olive, etc.)
    -1 lemon or lime (in wedges)


    1. Place the chickpeas in a large bowl and use a fork to smash them thoroughly. Add in the sweet potato, oats, onion, parsley, eggs, cumin, salt and pepper and stir everything together. Allow the mixture to sit for about 20 minutes in the fridge to set.

    2. Heat up a skillet over medium-heat. Thoroughly coat the skillet with the oil. Scoop batter into this skillet and press down with a spatula. Repeat this process until all of the batter is used up.

    3. Allow 'meatballs' to cook sufficiently until golden brown on both sides (approx. 2-3 min each side.). Once cooked, move 'meatballs' to paper towel.

    4. Garnish cakes with lemon or lime wedges. Enjoy!

    Turkey Meatballs 

    Yields: 4 servings


    -1 tbsp. olive oil
    -1/2 Cup Parmesan Cheese (grated)
    -1/3 Cup almond flour or oat flour
    -1/4 Cup parsley (finely chopped)
    -1/2 tsp. garlic powder
    -1/2 tsp. sea salt
    -1/4 tsp. black pepper
    -1 lb. ground turkey meat
    -1 whole egg


    1. Preheat oven to 400 degrees Fahrenheit. Use parchment paper to line baking sheet. Sprinkle olive oil across paper.

    2. Mix cheese, flour, parsley, garlic powder, salt and pepper in a bowl. Mix in the turkey and egg with your hands. Allow mixture to sit for about 20 minutes.

    3. Use a ice cream scoop or spoon to roll meat into balls and place them on the prepared baking sheet.

    4. Bake meatballs in the center of the oven for about 20 minutes. After, remove them from oven, flip them onto their opposite side and let them cook until golden brown. Cut into meatballs to check for pinkness.

    5. Once done eat up!

    Prepare either the Sweet Potato Chickpea 'Meatballs' or the Turkey Meatballs with our Zucchini Noodles and Scape Pesto (both recipes found earlier in the CCF blog!). This completes a delicious, healthy alternative to your favorite pasta dish!!

    Source: Run Fast. Cook Fast. Eat Slow. 
    By: Shalane Flanagan and Elyse Kopecky 


    While all of these recipes may not be the healthiest, they are DELICIOUS! This guide offers an appetizer dish, a salad, a soup, a main course, and of course a delightful dessert. This menu is perfect for a New Years party, a meal for family, or a great way to treat yourself this holiday season!


    What you need: 

    -12 Oz bag of frozen shelled edamame 
    -3 Whole-Wheat pocket pitas (cut into 8 triangles each) 
    -3 garlic cloves 
    -3 tbsp tahini 
    -3 tbsp lemon juice 
    -2 tbsp olive oil 
    -3/4 tsp salt 
    -1/2 tsp ground cumin 
    -1/4 tsp black pepper 
    -2 large red bell peppers, cored, seeded and cut into 24 strips 


    1. Preheat oven to 450 degrees Fahrenheit. 

    2. Bring edamame to a boil in a medium saucepan with enough water to cover. Allow to cook, while stirring occasionally for approximately 3 minutes. Drain these in a colander and run under cold water. 

    3. Bake pita triangles on a baking sheet until golden (approximately 3-5 minutes). 

    4. Pulse edamame, garlic, tahini, juice, oil, salt, cumin, and pepper in a food processor until mixture is the consistency of guacamole. 

    5. Add 1 tbsp of water at a time, minding the consistency. Don't allow this mixture to become too thick. 

    6. Cover and refrigerate until serving time! Enjoy with toasted pita and/or peppers for dunkin!!

    Source: Epicurious 

    This looks like green slime, but it tastes great!


    What you need: 

    -2 handfuls of cherry tomatoes (chopped in half)
    -4 C kale 
    -5 radishes (finely chopped)
    -1/4 C crumbled Blue Cheese (optional)


    1. Wash and chop all veggies as stated above.

    2. Mix everything in a salad bowl. 

    3. Enjoy with store bought salad dressing or by mixing olive oil, vinegar and rosemary together. Yum!

    Fresh Rabbit Food!


    What you need: 

    -1 1/4 lbs white mushrooms (1 lb. finely chopped and 1/4 lb. thinly sliced)
    -1 tbsp lemon juice 
    -4 1/2 C chicken stock 
    -1 lb shiitake mushrooms (remove stems and chop caps finely)
    -2 large garlic cloves (minced) 
    -2 tsp vegetable oil 
    -salt and ground pepper 
    -1/4 C creme fraiche 
    -1 1/2 tsp ground coriander 
    -chopped chervil or parsley (for topping) 


    1. Toss the chopped white mushrooms with the lemon juice in a bowl. 

    2. Combine chicken stock with the chopped white and shiitake mushrooms and garlic. Bring mixture to a boil and allow to simmer over medium low heat until the mushrooms are tender. Takes about 10 minutes. 

    3. Heat the oil in a medium nonstick skillet. Add in the sliced white mushrooms and cook over medium high heat. Continually stir mixture until golden brown and tender (approx. 4 minutes). Season this with salt and pepper. 

    4. Gradually puree small amounts of the soup in a blender or food processor until very smooth. 

    5. Whisk the creme fruit in the saucepan. Allow to simmer for 2 minutes. Add in coriander and season with salt and pepper. Ladle the soup into bowls. Garnish soup with the sautéed mushrooms and chervil. Serve warm!

    Source: FOOD & WINE

    A very steamy mushroom soup!


    What you need: 

    -7-pound semi-boneless leg of lamb (remove: aitchbone, trim: fat 1/4 inch thick and tie: lamb)
    -4 cloves of garlic
    -1 tbsp sea salt
    -2 tbsp chopped rosemary
    -1/2 tsp pepper
    -1/4 C dry red wine OR beef broth


    1. Pat lamb dry and use a small knife to cut into the lamb's fat. 

    2. Use a mortar and pestle to pound garlic to a paste with sea salt. Stir in rosemary and pepper with the mashed meat. Place lamb on a lightly oiled roasting pan and rub paste all over lamb. Let sit at room temperature for half an hour. 

    3. Preheat oven to 350 degrees. 

    4.  Roast lamb until an instant-read thermometer inserted 2 inches into the thickest part of the meat reads 130 degrees F (about 1 1/2 hrs or 1 3/4 hrs). Move the meat to a fitting board and allow to stand for 15 to 25 minutes.

    5. Pour wine into pan and deglaze by boiling over moderately high heat, stirring and scraping up brown chunks. 

    6. Season pan juices with salt and pepper to serve with lamb. Allow to cool and serve immediately! YUM. 

    Source: Epicurious 
    Lots o lamb!


    What you need: 

    -1 C semisweet chocolate chips or chopped chocolate 
    -1/2 C unsalted butter 
    -3/4 C granulated sugar 
    -1/4 tsp salt 
    -1 tsp vanilla extract 
    -3 large eggs (slightly beaten) 
    -1/2 C Cocoa powder 


    Chocolate Cake: 

    1. Heat oven to 375 degrees Fahrenheit. Grease an 8-inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray with nonstick cooking spray. Place aside. 

    2. Put the chocolate and butter in a big microwave-safe bowl. Heat the butter until it melts and the chocolate chips are soft a squishy (approximately 1 minute). Stir until chocolate is melted and mixture looks smooth. If needed, add 10 seconds to further melt mixture. 

    3. Add in the sugar, salt and vanilla extract and mix together. 

    4. Add in the eggs and combine mixture until smooth. Add in the cocoa powder and combine, but do not over mix. 

    5. Pour the entire mixture into the greased pan and bake for 25 minutes (until the cake has a thin crust on the top and the center register 200 Fahrenheit on an instant-read thermometer. 

    6. Allow the cake to cool on a wire rack for about 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down and onto a serving plate. Allow to fully cool. 

    Chocolate Ganache:

    7. While the cake cools, prepare the chocolate ganache topping. Combine the chocolate and cream in a microwave-safe bowl. Heat the chocolate and cream until until the chocolate has fully melted (begin with 30 seconds to make sure the chocolate doesn't burn. Add 10 seconds time increments.) 

    8. Spread the chocolate ganache glaze evenly over the cooled cake. All the glaze to set up for a few hours before cutting and serving. 

    9. Serve with powdered sugar, raspberries and maybe some whipped cream and/or ice cream. Go all in! 

    The most chocolatey cake you'll ever taste!

    Source: Two Peas & Their Pod


    A nice twist on a Christmas classic. If you like mint and chocolate together, you'll love these!


    1 cup all-purpose flour
    1/3 cup unsweetened cocoa powder
    2 teaspoons instant espresso powder
    1 teaspoon baking powder
    1/2 teaspoon fine salt
    1/4 teaspoon baking soda
    4 ounces bittersweet chocolate, chopped
    1 stick (8 tablespoons) unsalted butter, cut into pieces
    1 cup packed light brown sugar
    3 large eggs
    1 cup confectioners' sugar

    1. Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
    2. Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
    3. Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
    4. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
    5. Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
    6. Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days."
    7. Source: 


         These cookies are a healthy alternative to your average, store bought chocolate chip cookies! They contain tasty zucchini, oats and applesauce (in replace of butter or shortening)!! These cookies are not only nutritious, but they also fill you up. YUM!

    Yields 80 cookies.


    -4.5 cups flour
    -2 tsp. baking soda
    -2 tsp. salt
    -1 cup butter
    -3/4 cup brown sugar
    -1 tsp. water
    -2 tsp. vanilla
    -4 eggs
    -2 cups grated zucchini (or yellow squash)
    -12 oz. Chocolate Chips
    -1 1/2 cups oatmeal


    1. Preheat oven to 375 degrees.

    2. Sift flour, baking soda and salt, set aside. In a separate bowl, stir butter and sugars until creamy. Add water, vanilla and eggs. Mix in flour, then add zucchini, *applesauce, chocolate chips and oatmeal.

    3. Bake at 375 degrees for 10-12 minutes. Allow to cool and enjoy with

    *(Add 1/2 cup applesauce as well. The zucchini and applesauce replace 1 cup of butter/shortening and can make the cookies more moist. Sugar is cut in half, but can be adjusted as you like.)


    Yields 6 servings 

    -2 tablespoon butter
    -1 medium onion (chopped)
    -1 butternut squash, 2 lb (peeled, seeded and cubed)
    -2 cups chicken broth
    -1/2 teaspoon dried marjoram leaves
    -1/4 teaspoon black pepper
    -1/8 teaspoon ground red pepper
    -8 oz package of cream cheese (cubed)
    -favorite spices and/or extra water/broth to taste*

    1. Melt butter over medium heat in a saucepan. Add onion and stir until tender.

    2. Add all other ingredients to the saucepan, EXCEPT for the cream cheese. Allow mixture to boil and then reduce heat. Cover and allow to simmer for 12 to 15 minutes, until the squash becomes soft and squishy.

    3. Add 1/3 of the squash mixture to a blender or food processor and combine with 1/3 of cream cheese. Allow mixture to blend at a high speed, while continually wiping down the sides of blending implement.

    4. Do step 3 two more times so as to fully combine the rest of the cream cheese and squash mixture. Once done, heat mixture over medium heat and stir with whisk, but not to the point of boiling. Add an extra spices or liquid to the soup.

    5. Voila! Enjoy with whole grain bread or in your favorite mug!


    Fall is a great time for root vegetables! Have them as a side to a meal or as an appetizer. This recipe can be a very yummy snack or a sneaky addition to a meal!


    -4 medium beets, skin should be removed
    -5 tbsp cream cheese
    -1 lemon, juiced
    -1-2 tbsp balsamic vinegar
    -1/4 tsp sea salt
    -1/4 tsp black pepper


    1. Steam beets for about 25 minutes, or until soft and squishy. Take off heat and allow to cool down.

    2. Puree beets and other ingredients well. Season to taste.

    3. Serve with bread/crackers/carrots/cucumber slices etc! Yum yum!!


    In preparation for fall its time to start planning cozy comfort food for those cool, autumn evenings! This soup contains multiple vegetables and uses chicken as a great source of protein. Enjoy with friends by a fire or by yourself with a warm blanket and movie!!

    What you need: 

    2 32-ounce containers low-sodium chicken broth 
    2 medium parsnips, peeled and chopped 
    2 medium carrots, peeled and chopped 

    2 stalks celery, thinly sliced 
    1 medium turnip, peeled and chopped (1 1/2 cups) 
    1/2 teaspoon Kosher salt 
    1/2-pound rotisserie chicken 
    1/2 cup frozen peas 

    4 scallions, sliced 
    1 Whole grain baguette (optional) 

    What to do: 

    1. Heat oil in a large saucepan or Dutch oven over medium heat. Add the onion, garlic, and ginger and cook, stirring for about 1 to 2 minutes.

    2. Add the broth. Mix in the parsnips, carrots, celery, turnip, and ½ teaspoons salt. Bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 to 20 minutes.

    3. Using a fork or your fingers, shred the chicken meat, discarding the skin and bones.

    4. Add the chicken, peas, and scallions to the saucepan and cook until heated through, 3 to 4 minutes. Serve as a side or as a meal with baguette. 


    Everything-But-the-Kitchen-Sink Salad 

    In this salad I really found myself grabbing anything in my fridge that looked colorful and appetizing: be it leftovers, dips or veggies! Salads like these are so easy to customize to your palate and favorite flavor combinations. You can jazz up salads with your favorite spices and sauces. This is what I put in mine.. 

    • Base 
      • CCF Kale 
    • Added Veggies 
      • 1 medium CCF Cucumber (chopped) 
      • 1 whole CCF Yellow Carrots (chopped)
      •  1/3 of an Avocado ((healthy fats))
    • Leftovers 
      •  1/2 Cup of Beet, Quinoa, Pine nut and Goat Cheese salad 
      • 1/4 Cup of Turnip, Cucumber and Onion Vinegar Salad 
    • Sauces/Dips
      • Olive Tapenade Hummus ((healthy fats))
      • Apple Cider Vinegar ((gut health and taste)) 

    How to make it:

    Pick your favorite bowl. Grab all of your ingredients and mix them together. Enjoy with good company! 



    2 Cups Watermelon, chopped 

    1 Cup Cucumbers, chopped 

    5 tbs Balsamic Vineagar 

    1/2 Cup Feta Crumbles 

    1 pinch of Sea Salt 


    1. Mix everything up in a big bowl! 

    2. Enjoy immediately or chill in refrigerator! Yum yum! 


    "Breakfast is the most important meal of the day" -Says almost everyone and anyone! 

    Well, it is true. Eating breakfast has been shown to help replenish glycogen stores that have been depleted during sleep. In addition, eating a balanced breakfast helps you think clearer and have better focus during your day. In addition, studies show that when you eat breakfast you will be more likely to make healthier eating decisions for the rest of the day, because your blood sugar levels are more stable. These are just three of the many benefits of eating a healthy breakfast!

    Today's recipe is something that I have quite often for breakfast when I'm really hungry in the morning. There isn't really any special recipe for my "Perfect Savory Breakfast Bowl" because I usually use whatever veggies, grains, protein and spices I have laying around my house.

    But here's my exemple breakfast bowl... 

    Essentially odds and ends in a bowl! Yum!!

    What you need: 

    -2 fried eggs (cook them your favorite way) 
    -1/4 cup chopped green peppers 
    -1/4 cook quinoa, cooked 
    -1/3 of an avocado (healthy fats!) 
    -2 tbs. Scape Pesto (try out our pesto recipe!!) 
    -handful of Cherry Tomatoes, sliced in half 
    -Any herbs to season (I used Chili Red Pepper Flakes and Sea Salt)


    1. Cook the eggs in a pan. I used Olive Oil to grease the pan, but use what you want.

    2. Mix the pesto with the Quinoa and microwave/Heat up in a bowl. 

    3. Chop veggies and gather the rest of the ingredients. 

    4. Set everything on the bed of warm quinoa and add seasoning. Sriracha is also very tasty on the top of these bowls! 

    5. Enjoy with water and lemon and coffee! Tasty!! 

    This breakfast bowl will fuel your morning with its great balance of protein, fats and carbohydrates. Get ready for a full, happy belly!! 

    "Garden-Stuffed Yellow Squash" 


    -6 medium yellow summer squash 
    -1/2 cup green bell pepper (diced) 
    -1 cup onion (finely chopped) 
    -1 cup tomatoes (chopped and seeded) 
    -1/2 cup sharp cheddar cheese (shredded) 
    -1/2 cup Italian bread crumbs 
    -4 slices bacon (cooked) 
    -pinch of table salt 
    -2/3 teaspoon kosher salt 
    -ground black pepper (to taste) 


    "Cover squash with water and bring to a boil. Reduce heat, cover and simmer until squash are tender (about 8 minutes). Drain squash and cool slightly. Trim stems and cut squash in half lengthwise. Remove pulp, then chop it into small pieces. Keep squash shells. 
    Preheat oven to 400 degrees. Melt butter in a skillet over medium heat, and saute bell pepper and onion in butter until soft. In a separate pan, saute squash pulp (about 1 cup) until soft. Combine squash pulp with onions, peppers, tomatoes, cheese, bread crumbs, bacon and seasoned salt. 
    Place hollowed squash shells in a baking dish, and sprinkle the inside of each with kosher salt and pepper. Spoon squash mixture into each shell. Top with additional bread crumbs and drizzle top with melted butter. Bake for 20 to 25 minutes until top is golden. Yum!"

    Zoodles!!! Yum! 

    What the heck are "zoodles"? We are so glad that you asked! Zoodles are zucchini noodles or thin strips of zucchini that are cooked in a way similar to noodled pasta.. Zoodles are easy to make and are a healthy alternative to real pasta and noodles. So, lets get to it!!

    Ingredients:  -Zucchini (as many as you'd like, just remember that the zoodles will shrivel up while you are cooking them)
    -1/3 cup olive oil (per zucchini)
    -salt and pepper to taste
    -pinch of turmeric spice
    -pesto (check out our "Scape Pesto" recipe)
    -cherry tomatos (up to you)

    What to do:
    1. Skin the zucchini(s) with a peeler, knife or spiralizer.
    2. Put these peelings and olive oil in a pan over medium to low heat. Stir the peelings around the entire pan to coat with oil.
    3. Allow to cook for about 10 minutes or until the zucchini peelings have decreased to half of their original size. Stir occasionally.
    4. Add in desired amount of salt, pepper and turmeric. Add in pesto and and cook for about 3 minutes.
    5. Transfer to a bowl or plate and mix in cherry tomatoes.
    6. Let cool for about 5 minutes! Enjoy on its own or add it to a meal!!

    Aunt Louise's Chocolate Zucchini Bread 

    This old family recipe will make you love zucchini! This rich, sweet bread is not only filled with chocolatey-goodness, but it’s also jam packed with zucchini. Zucchini is low in calories, high in fiber, and contains many necessary vitamins and minerals that you body craves.


    • 1 cup oil (or for a healthier alternative use 1/2 cup applesauce and 1/2 cup oil)
    • 2 cups sugar 
    • 1 cup nuts, chopped **
    • 3 eggs
    • 1/2 cup cocoa 
    • 2 cups zucchini 
    • 3 tsp. cinnamon 
    • 1/4 tsp. baking powder 
    • 2 tsp. vanilla 
    • 3 cups flour 
    • 1 tsp. salt 
    • 1 tsp. baking soda 
          ** - optional ingredient 


    1. Beat oil, eggs, sugar and vanilla together. 

    2. Add remaining ingredients. 

    3. Grab 2 loaf pans on 3 smaller loaf pans. Do not grease them but put folded paper towels in the bottom of each pan. 


    Grab 2 cupcake tins. Grease these with pam, oil or butter. 

    4. Pour mixture into pans and bake at 350 degrees for 1 hour. Allow to cool for 5 minutes before serving! 

    Eat this bread in moderation and enjoy for breakfast, as an afternoon pick me up, or for dessert with vanilla ice cream! 

    Basil Lemonade


    -4 cups fresh basil leaves, packed, plus 6 basil sprigs for garnish 
    -3/4 cup sugar 
    -6 cups of water 
    -1 cup fresh-squeezed lemon juice (approx. 6 lemons) 

    1. Combine basil leaves, sugar, 2 cups of water in a saucepan. Bring to a boil while stirring mixture to allow sugar to dissolve and basil leaves to wilt. Allow to sit for 5 minutes. 

    2. Strain mixture and let cool.
    3. Put 2 cups of basil syrup into big pitcher. Mix in lemon juice and 4 cups of water. Put lemonade in the fridge and let chill. 
    4. Add in some ice and basil sprigs. Enjoy!! 

    Carrot Green Chimichurri!

    Source: Love and Lemons blog by: Jeanine Donofrio 

    Serves: about 1 cup


    1 cup carrot greens (finely chopped) 
    2 teaspoons dried oregano 
    ¼ teaspoon cumin 
    1 teaspoon ground sweet paprika 
    ½ teaspoon crushed red pepper flakes 
    1 garlic clove (minced) 
    1 teaspoon salt 
    pepper to taste 
    ¼ cup white wine vinegar 
    ¼ cup olive oil 


    Wash and dry your carrot greens well. 
    Roast carrots in a 450 degree oven for 10-15 minutes (or until tender but not mushy). 
    Mince your carrot greens and mix them with all of the dried spices and minced garlic. Stir in the vinegar and olive oil. Taste and adjust seasonings. **(try it with a carrot or a piece of bread rather than by the spoonful) 
    Pair with roasted veggies, toasted bread, or over grilled fish or meat.


    Serves 4

    -6-7 whole eggs
    -1/2-1 cup of Parmesan cheese/or any type of cheese (grated)
    -1/2 white onion chopped
    -1 garlic minced
    -2 tablespoons chopped parsley (finely chopped)
    -2 tablespoons chopped basil (finely chopped)
    -your favorite herbs! (to taste)
    -1 bunch of chard (without stems)
    -1 bunch of beet greens (without stems)
    -4-5 tablespoons olive oil
    -2 tablespoons Cooking Wine
    -2 tablespoons of Mirin
    -4 tablespoons pine nuts (or walnuts)
    -Salt and Pepper (to taste)

    1. Crack eggs in a bowl and mix with cheese. Add in all herbs.
    2. Sautee garlic and onions with 1 tablespoons olive oil in a medium pan. Allow this to soften.
    3. Add in the chard and beet greens and wait for them to wilt in the pan.
    4. Add 1 cup of water, Cooking Wine and Mirin. Cover with lid. Cook for 3-4 minutes.
    5. Drain the remaining liquid out of the sautéed vegetables. Let vegetables to cool for about 10 minutes.
    6. Coat the sides of a 12-inch skillet with 3-4 tablespoons of olive oil. Turn burner on low and let pan  heat up.
    7. Merge the vegetables and egg mixture into one bowl. After the pan has heat add in this large mixture. Stir mixture, cook until eggs are set.
    8. Preheat broiler. Sprinkle pine nuts on top.
    9. Place frittata in oven. Watch frittata to make sure that it doesn't burn. Allow frittata to cook until it is a uniform golden brown color on its surface.
    10. Cut frittata into 8ths. Enjoy for breakfast or dinner!

    Inspiration: Vegetarian Cooking for Everyone by Deborah Madison ("Chard and Onion Omelet (Trouchia)")

    Warm Lentil Salad With Eggs 

    from: Martha Stewart's Living (Jan/Feb 2018)

    This recipe is packed with protein, veggies and healthy fats. Its the perfect side or entree for a well balanced meal! 

    What you need: 

    3 tablespoons fresh lemon juice 

    1 tablespoon Dijon mustard 

    Salt and pepper (to taste) 

    1/3 cup Olive Oil 

    1 1/3 cups Lentils 

    3 tablespoons unsalted butter 

    1 cup medium carrots (peeled and diced)

    1 cup celery (diced) 

    2 cups medium onions (diced) 

    1 1/4 cups swiss chard (diced and stems removed) 

    4 oz fresh goat cheese (crumbled) 

    1/3 cup roasted almonds (coarsely chopped) 

    1 cup packed flat-leaf parsley leaves 

    Poached eggs (you decide the number!) 

    What to do: 

    1. Whisk the lemon juice, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 

    2. While continuing to whisk the mixture, slowly add in the oil. Stop whisking when the mixture is emulsified. 

    3. Fill a saucepan with water so that the water line is 2 inches above the lentils. Add in 1 1/2 teaspoons of salt. Bring to a boil and then turn heat to medium-low and allow to cook for about 20 minutes. Once complete, drain and move to a big serving bowl. 

    4. Melt butter and add in carrots, celery, onion and chard stems. Season with remaining salt, stir occasionally for a few minutes and allow to simmer for 6-8 minutes. 

    5. Add in Chard leaves to the mixture and allow them to wilt. Combine the mixture with the cooked lentils.

    6. Drizzzzzle with dressing and add in goat cheese, almonds and parsley. Serve warm with eggs on top. Enjoy!

    Beet Hummus
    • 1 large beet, chopped into smallish pieces
    • 1 can drained garbanzo beans (I use cannellini or great northern)
    • 1/2 cup extra virgin olive
    • 1/4 cup slivered almonds (and/or walnuts - I enjoy these) - I like to toast these as they give a nuttier flavor to the hummus)
    • 5 garlic cloves, peeled (or use 2-3 if you’re part vampire)
    • 1 1/2 Tablespoons red wine vinegar
    • sea salt to taste
    • Any other seasonings to taste.

    • Place all ingredients in food processor.  Pulse to desired consistency. 
    • Let mixture sit a bit for flavor melding.  Optionally chill.  Serve with pita chips, etc.  Yum!
     This is a tasty family recipe and never fails to disappoint! Try it this weekend!!

    Kung Pao Snow Peas //Wednesday July 11, 2018//
     {{from the Food Network Kitchen}} 

    Makes 4 servings in just 15 minutes! 


    1. Heat up wok or large skillet over high heat and add the oil. 
    2. Add the onions and cook until just wilted, approx. 30 seconds. 
    3. Add the snow peas and stir-fry until nearly crisp-tender, approx. 2 more minutes. 
    4. Add the sauce and coat all the contents, approx. 1 minute.
    Transfer to a platter or large bowl, sprinkle with the nuts and enjoy!!! Yum!


    Garlic-Scape Pesto (Saturday July 7, 2018!!)

    If you're a big garlic fan you'll love this flavorful sauce! 

    What you need:
      • 10 large garlic scapes
      • 1/3 cup unsalted pistachios
      • 1/3 cup finely grated Parmigiano-Reggiano
      • Kosher salt and black pepper
      • 1/3 cup extra-virgin olive oil
    How to make it:
    1. Blend the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until the mixture is very finely chopped until the texture is smooth and clump-free. 

    2. Continue to let these ingredients blend and slowly pour in the oil. Allow the mixture to combine thoroughly. 

    3. Add salt and pepper to taste in the pesto. Serve immediately, store in the fridge (for up to a week) or freeze. 

    ***Scape pesto is great with whole wheat pasta, on sandwiches, with scrambled eggs and on salads. 


    Beet Smoothie {Tuesday, July 3, '18}
    Serves 1 

    This weeks share features some red juicy beets! Why not have them a nontraditional way.. like in a fruity smoothie!!


    - 1/2 large beet or 1 whole small beet

    - 1/4 cup frozen blueberries
    - 1/2 banana (optional)
    - 1/3 cup Greek yogurt (flavor of choice)
    - 1/3 cup Cranberry juice 


    1. Chop beet into small pieces. 

    2. Put the beet, blueberries, banana, yogurt and Cranberry juice in a blender. Blend to desired consistency. Enjoy!!! 

    Beets are full of vitamins and minerals that your body needs. They also increase stamina and increases blood flow to the brain. Beets are also a good source of fiber that aid digestion. Oh and they taste good!!! 

    Green Gazpacho Recipe

    from Bon Appetit

    **Yields 6 cups of amazing goodness!**

    What you need: 

    2 big English hothouse cucumbers, chopped
  • 2 Garlic cloves, smashed
  • 2 cups coarsely chopped Arugula
  • 2 cups coarsely chopped mixed tender herbs (such as basil, parsley, cilantro, and/or mint)
  • 3 tablespoons (or more) Red Wine Vinegar
  • Kosher Salt
  • ¾ cup (or more) Olive Oil


    • 1. Blend cucumbers, garlic, and ½ cup water in a blender until texture is smooth. 
      2. Add arugula, herbs, vinegar, and a large pinch of salt and purée. Scrape down the sides of the blender as necessary, until well combined and smooth. 
      3. Keep the motor on and slowly add in oil; blend until the mixture is pale green and looks creamy, similar to a salad dressing (add in more oil and/or water for desired consistency.) 
      4. Taste and season gazpacho with more salt and vinegar as desired—you want it to be borderline too salty and acidic at room temperature. Move gazpacho to an airtight container; cover and chill until very cold, about 4–12 hours.
      **To serve, add any final touches to the Gazpacho and pour into chilled glasses. Enjoy!!

      Source: Bon Appetit 

Sautéed Swiss Chard with Parmesan Cheese Recipe

2 TBS butter
2 TBS olive oil
1/2 small red onion
1 bunch Swiss Chard
1/2 cup dry white wine
1 TBS fresh lemon juice
2 TBS freshly grated Parmesan cheese
salt and pepper to taste

1. Melt butter and olive oil together in large skillet over medium heat. 
2. Stir in garlic and onion, and cook for 30 seconds until fragrant. 
3. Add the chad stems and the white wine. 
4. Simmer 5 minutes, stir in the chard leaves and cook until wilted. 
5. Add lemon juice and parm cheese and serve!

Sautéed Swiss Chard with Parmesan Cheese from via Julie Milner!

Delicious Strawberry Rhubarb Crisp!

1 apple, peeled and cored
2 pounds fresh rhubarb, diced into 1-inch piece
2 pints strawberries, quartered
1 1/4 cups sugar
1/4 flour
1 teaspoon ground cinnamon
pinch ground cloves
Juice and zest from of 1/2 a lemon

12 tablespoons butter, cut into 1/2-inch chunks
1 1/2 cups brown sugar, packed
1 1/3 cups flour
1 cup rolled oats or chopped nuts
1/2 teaspoon salt
1 teaspoon grated nutmeg
2 teaspoons ground cinnamon (optional)

1. Use electric mixer to whip up butter.

2.Add in other topping ingredients and mix until the texture is grainy and well combined.

1. Preheat the oven to 375 degrees Fahrenheit.

2. Dice apples and mix in a bowl with other filling ingredients.

3. Fill 2-quart gratin dish with filling. Cover with the prepared topping.

4. Sprinkle top of crisp with lemon zest.

5. Put the dish on a sheet pan to catch any excess fruit juice during the baking process.

6. All the dish to bake until the juices are bubbling and the topping has turned brown, around 1 hour and 10 minutes.

7. Let cool and enjoy with a scoop of honey greek yogurt or vanilla ice cream!

Source: Vegetarian Cooking for Everyone by Deborah Madison (pages 689-690)

Smoked Salmon Caesar Salad

Serves 4

6 cloves garlic, mashed and minced
1 tablespoon Dijon mustard
1 tablespoon vinegar
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise
1/2 cup olive oil
Lemon juice, for seasoning
Minced anchovy fillets, optional

The rest!:
1/2 Cup chopped Smoked Salmon
2 Cups Mixed Greens
1/3 Cup Grated Parmesan Cheese


1. Combine the garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly.
2. Add the mayonnaise and blend together to form a thick base. In a slow stream add the olive oil through the hole in lid.
3. Scrape the dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add some anchovy to the dressing to create a deeper, saltier taste.
4. Grab a large bowl and mix the prepared dressing, smoked salmon, mixed greens, and grated Parmesan with salad tongs.
5. Enjoy with friends or family or all by yourself!! Yum!



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