Ingredients

• 10 Mushrooms medium size (either White or Cremini)
• 1/4 Cup Gluten Free Bread Crumbs (or regular if G.F. is not required)
• 1/4 Cup Parmesean Cheese
• 1/8 Cup Sun Dried Tomatoes (chopped)
• 2 Cloves Garlic (chopped)
• 2 TBSP Olive Oil (if your Sun Dried Tomatoes are in oil, use that oil)
• 1/4 tsp red pepper flakes
• 5-6 grinds of fresh pepper

Instructions

1. Preheat oven to 400° F
2. Remove the stems from the mushrooms to hollow out the mushroom caps (chop the stems for the filling)
3. Combine the chopped mushroom stems with the rest of the filling ingredients and mix will.   Set aside.
4. Baste the top of the mushroom caps with oil and place upside down on a baking sheet (either a stone pan or parchment lined baking sheet).
5. Fill each mushroom cap with the filling mixture, mounding it up.
6. Bake for 20 minutes.

Ingredients

• 1/4 cup mayonnaise
• 1 clove garlic smashed and chopped
• 1 Tbsp Lemon Juice
• 3 -4 grinds of sea salt
• 4 -5 grinds of pepper
• 1 tsp of olive oil (for topping)

Instructions

1. Mix all ingredients except the olive oil to combine well.
2. Refridgerate for 3 -4 hours prior to serving.
3. Makes about 1/2 cup.
4. Can be stored in an air tight container in the fridge for 2 -3 days.

Ingredients

• 2 – 3 Zucchini shredded (enough to make 2 cups packed)
• 3/4 Cups G.F. Bread Crumbs (if GF is not needed I’d use panko)
• 1 Cup Cheddar Cheese (grated)
• 2 Eggs
• 2 Cloves of Garlic (minced)
• 1/2 Tbsp Italian Seasoning
• 1/2 Tsp Onion Powder
• Salt and Pepper to taste.

Instructions

1. Preheat oven to 400° F.
2. Grate the Zucchini and place in cheesecloth or a kitchen towel (j-clothes work great) and squeeze as much liquid out as you can.   You should end up with about 2 cups of packed Zucchini.
3. Place in a large bowl.
4. Add all the other ingredients and mix to combine.
5. Using about 1 large Tbsp of the mixture form into bit size pieces and place on a baking stone or parchment lined baking sheet.
6. Serve with a Garlic aioli (or keep it simple and cheat – use the store bought one).

Ingredients

• 4 Chicken Breasts (skinless / boneless).  I like to cut them in half for ease of cooking and serving.
• 1/4 cup Balsamic Vinegar
• 3 Tbsp Lemon Juice
• 2 Tbsp Dijon Mustard
• 2 Tbsp Brown Sugar (packed)
• 3 Cloves Garlic (minced)
• 1/2 Tsp Dried Thyme
• 1/2 Tsp Dried Oregano
• 1/4 Tsp Dried Rosemary
• 5-6 Grinds of Black Pepper
• 2 Tbsp Fresh Parsley Leaves (chopped) for Serving

Instructions

1. In a medium sized bowl whisk the Balsamic, Lemon Juice, Dijon, Brown Sugar, Garlic, Thyme, Oregano, Rosemary, Salt & Pepper.   Reserve 1/4 cup for basting.
2. Add the Chicken and the Balsamic marinade to a large Ziploc bag and massage to combine and cover.    Marinate overnight (minimum 1 hour)
3. Place the Chicken on a preheated BBQ on high heat.   Flip after 5-6 minutes and continue to cook.  12-15 minutes in total.   Internal temperature should be 165°F.
4. Garnish with parsley and serve.

Ingredients

• 2 Baking Potatoes (I like to use Russett)
• 2 Tbsp Vegetable Oil
• 1/3 Cup Bacon Bits (3 Pieces of Bacon Cooked)
• 1/4 Red Pepper (diced)
• 1/4 Green Pepper (diced)
• 4 Green Onions (sliced & separated white parts / green parts)
• 2 Cloves of Garlic
• 1/2 Cup Sharp Cheese (Monteray Jack, Tex Mex etc.)
• 2-3 grinds of Salt
• 5-6 grinds of Pepper
• 1/2 Cup of sour cream for serving.

Instructions

1. Preheat oven to 400° F.
2. Wash the potatoes and allow them to dry.   Stab each potato 3-4 times with a fork.
3. Rub Potatoes with Vegetable Oil to coat and place directly on middle rack of oven.
4. Bake for 50 minutes.
5. Remove the potatoes, let cool for 10 -15 minutes, then cut into quarters.   Scoop out most of the flesh of the potatoes into the bowl and save.  (Home fries for Breakfast!)
6. Brush the inside of the potato skin with oil and place skins back in the oven for 10 minutes @ 400°.
7. While baking again, sauté the bacon bits, white part of green onions, peppers and garlic.   Sauté until they are el-denté.
8. Spoon this mixture into the potato skins, top with cheeses and green parts of onions.
9. Bake for 10-15 minutes cheese should be melted and starting to brown.
10. Serve with Sour Cream.

Ingredients

• 6 Chicken Breasts (skinless / boneless)
• 1/2 Cup Olive Oil
• 3 Bay Leaves (crushed)
• 2 Tbsp Fresh Rosemary (Chopped)
• 2 Cloves Garlic (crushed)
• 5-6 Grinds of Salt
• 7-8 Grinds of Pepper
• 2 Tsp Hot Pepper Sauce (Franks)

Instructions

1. In a small bowl, combine all the ingredients except for the chicken.
2. Cut the Chicken Breasts in half.
3. Put the Chicken Breasts in a Zip Loc bag and pour the marinade over the chicken.   Ensure the chicken is well covered.
4. Refrigerate for minimus of 3 hours (overnight is best).
5. BBQ the Chicken on Medium heat
6. Serve with Tzatiki and Grilled Lemon.

Ingredients

• 6 Small to Medium sized Plums
• 1 Package Boursin Cheese (I like the fig and balsamic )
• 1 Tbsp Honey
• 2 Tbsp Spiced Pecans Chopped slightly (see note)
• Balsamic Glaze for garnishing

Instructions

1. In a small bowl, combine the Boursin, Honey and mix together with a fork.
2. Cut each plum in half, remove the pit and a bit of the fruit to make a well to hold the cheese.
3. Spoon 1 Tbsp (or more) into each plum well.
4. Top with the chopped Pecans.
5. Drizzle with Balsamic Glaze

Ingredients

• 2 Medium Apples (any type)
• 1 tsp Cinnamon

Instructions

1. Pre-heat oven to 225° F
2. Line a couple of baking sheets with parchment paper.
3. Wash and dry the apples (leaving the skin on).
4. Slice apples horizontally about 1/8 inch thick (using a shape knife or a Mandolin).
5. Place the apple slices in a large bowl along with the cinnamon and mix well to coat the apple slices.
6. Lay flat on a baking sheet, not overlapping any slices.
7. Bake for 1 hour, remove from oven, flip the slices and continue baking for the remaining hour.
8. When the 2 hours are complete, turn the oven off and leave the apples in the oven for at least another hour.
9. Place on a metal cooling rack to cool and dry.

Ingredients

• 2 Large Zucchini
• 1/2 Cup Corn Starch (for G.F. purposes – you can substitute flour)
• 1 Cup Milk
• 2 Eggs (beaten)
• 1 Cup Bread Crumbs (I use G.F.)
• 1/2 Tsp Garlic Powder
• 1/2 Tsp Onion Powder
• 5-6 Grinds of Black Pepper
• 1/2 Tsp Italian Herbs
• 3-4 Grinds of Sea Salt
• Vegetable Oil (for frying)

Instructions

1. Cut the Zucchini into uniform pieces (about 1/4 inch thick)
2. Remove the seeded portion of the Zucchini and soak the Zucchini in a bowl of cold water (for about 10 minutes)
3. Set up a a 3 station breading station – first bowl corn starch, second bowl Egg and Milk wash, third bowl bread Crumbs including the garlic, onion powder, pepper and herbs.
4. Heat Vegetable Oil in a large deep frying pan (about 1/4 inch deep oil).   Or you can use an Air Fryer (I prefer this method).
5. Remove the Zucchini from the water, shake off excess water (don’t dry).   Dip in Corn Starch, then Egg/Milk wash, then Bread Crumb mixture.
6. Fry in small batches until golden  brown, remove and place on a paper towel lined baking sheet to soak up excess oil.
7. Season with Sea Salt
8. Season with a Garlic Dip.

Ingredients

• 1/2 Cup Frozen Chopped Spinach
• 1 Cup Artichoke Hearts (drained and chopped)
• 1/4 Cup Whipped Cream Cheese
• 1/8 Cup Sour Cream
• 1/8 Cup Mayonnaise
• 1 Garlic Clove (minced)
• 1/3 Cup Grated Parmesan Cheese
• 1/4 Cup Grated Mozzarella Cheese
• 5 -6 Grinds Black Pepper
• Tortilla (scoops), Pita Chips or Sliced French Bread

Instructions

1. Preheat oven to 350° F
2. Drain the thawed spinach to remove excess moisture.
3. Combine the Spinach, Artichokes, Garlic, Cream Cheese, Sour Cream and Cheeses.
4. Season with Salt and Pepper to taste.
5. Transfer the mixture into an oven-safe baking dish.
6. Bake for 20 minutes – should be heated through and slightly golden on top.
7. Serve with Tortilla, Pita or French Stick.