Grilled Fruit Pizza



  • 3/4 cup ricotta cheese
  • 1 Tbsp honey
  • 1 tsp fresh rosemary finely minced
  • 1 1/2 tsp fresh basil finely minced
  • Pinch of salt
  • 1 store-bought flatbreador plain naan
  • Variety of sliced fresh fruits (such as orangespeaches, watermelon, strawberries, mangoes and kiwi)
  • 1/4 cup fresh blueberries
  • Drizzle of honey
  • Fresh basil and mint to garnish



  2. Add ricotta ingredients (ricotta, honey, herbs and salt) to a mixing bowl and use a hand mixer to cream together until well incorporated and fluffy (about 1 minute), and set aside.


  4. Preheat grill over MED heat and oil grill grates. Alternatively, preheat an indoor grill pan over MED heat and brush lightly with vegetable oil.

  5. Place flatbread on the grill for about 1 minute per side, or until charred grill marks are present. Remove from grill.

  6. Add sliced fresh fruit and grill for about 1-3 minutes (check on them after 1 minute - more delicate fruits won't take long). Remove to a plate.

  7. Spread grilled flatbread with whipped honey herb ricotta and top with grilled fruit.

  8. Drizzle with honey and sprinkle with fresh basil and mint to garnish.

Roasted Eggplant Caprese Salad


  • 1 eggplant, sliced into 1/2-inch rounds
  • Salt
  • 3 large or steak tomatoes, sliced into 1/2-inch rounds
  • Extra virgin olive oil
  • 20 basil leaves, more for the dressing
  • 16 Oz. fresh mozzarella cheese, sliced
  • Basil Vinaigrette (optional)
  • 1 small garlic clove, chopped
  • 1 cup packed basil leaves
  • 1/4 cup extra virgin olive oil
  • 1/2 tbsp lime juice
  • Pinch crushed red pepper
  • Salt and pepper


  1. Preheat the oven to 425 degrees F.
  2. Spread the eggplant slices on a large tray and sprinkle generously with salt. Leave for 30 minutes; the eggplant will “sweat out” it’s bitterness. When ready, pat the eggplant dry.
  3. Place the eggplant slices and the tomato slices on a large baking sheet. Drizzle with olive oil. Roast in the 425 F degree heated-oven for 10-15 minutes. Remove from the oven, but leave the oven on for step # 5.
  4. When the eggplant and tomatoes are cool enough to handle, bring a small baking dish (about 6″x 9″) and begin to assemble the Caprese salad. Arrange the eggplant, tomato, cheese and basil in the baking dish forming a tight row. Repeat the pattern (as you see in the tutorial picture below) until you fill the baking dish side-to-side.
  5. If you like, place the baking dish in the oven to heat for 7-10 minutes (just until the cheese melts slightly).
  6. While the Caprese salad warms up, make the basil vinaigrette. In a small food processor, blend the chopped garlic with the basil leaves, olive oil, lime juice and spices.
  7. When ready, remove the roasted eggplant Caprese salad from the oven and spoon some of the basil vinaigrette on top. Place the extra basil vinaigrette in a bowl to serve next to the salad. Slice a loaf of crusty bread to serve along. Enjoy!

Baked Parmesan Zucchini Fries


Prep time

5 mins

Cook time

22 mins

Total time

27 mins

Serves: 4 servings


  • 2 medium zucchini
  • ½ cup all purpose flour (optional)
  • 2 eggs, lightly beaten
  • ½ cup Panko bread crumbs
  • ¼ cup grated Parmesan cheese
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp Italian seasoning


  1. Preheat the oven to 425F.
  2. Line a baking sheet with foil and spray with cooking spray.
  3. Combine bread crumbs, Parmesan cheese, salt, pepper, paprika, garlic powder and Italian seasoning in a small bowl.
  4. Cut off the ends of the zucchini. Cut the zucchini in half and then cut into ½-inch wide stripes or wedges.
  5. Coat the zucchini with flour, if desired. This step is optional.
  6. Dip the zucchini strips into the beaten egg and shake off excess.
  7. Dredge zucchini in the bread crumb mixture and place on the prepared baking sheet.
  8. Repeat for all zucchini fries. Spray the top of the zucchini with cooking spray.
  9. Bake zucchini fries for 22 to 25 minutes, or until golden brown and crisp. Turn over halfway through.

Cantaloupe & Berry Salad


  • 1/2 cantaloupe, scooped with melon baller
  • 1 cup strawberries, thinly sliced
  • 1 cup blueberries
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon lime zest
  • 2 teaspoons chopped mint leaves


  1. In a large bowl, combine cantaloupe, strawberries, blueberries, lime juice and zest and mint; set aside in the refrigerator for at least 30 minutes.


Strawberry Cake with Strawberry Sauce

Skill Level: Easy

Serving: 9" Cake (6 to 8 slices)


Strawberry Cake Ingredients:

  • 2 large eggs
  • 1 cup (210 grams) granulated sugar
  • 1 cup (8 oz) sour cream
  • ½ cup light olive oil or vegetable oil
  • 1 tsp vanilla extract
  • 2 cups (260 grams) all-purpose flour (*measured correctly)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 12 oz (340 grams) strawberries, hulled
  • Powdered sugar to dust the top, optional

Strawberry Sauce Ingredients:

  • 16 oz (450 grams) strawberries, hulled and halved
  • ¼ cup (50 grams) granulated sugar



  1. Butter a 9-inch springform pan and line the bottom with parchment paper. Preheat oven to 375˚F.
  2. Prepare 12 oz of strawberries for the cake: dice 6 oz of strawberries and slice the second 6 oz into halves.

How to Make Easy Strawberry Cake:

  1. In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick.
  2. Add 1 cup sour cream, ½ cup oil, 1 tsp vanilla and beat on low speed until well combined.
  3. In a small bowl, whisk together: 2 cups flour, 2 tsp baking powder and ¼ tsp salt until well incorporated. With the mixer on med/low speed, add flour mixture to the batter ⅓ at a time, letting the flour incorporate with each addition and continue mixing just until well combined.
  4. Pour half of the batter into prepared pan. Top with 6 oz of diced strawberries then spread remaining batter over the top. Cover the surface with 6 oz of halved strawberries, cut-side-down, pressing them down just slightly into the batter. Bake at 375˚F for 45-55 minutes (mine was perfect at 50 min), or until a toothpick inserted into center comes out clean without wet cake batter. Let cake rest in pan 15-20 min then remove ring and cool to room temp or until just lightly warm.
  5. While the cake is baking, make the strawberry sauce: In a blender or food processor, combine 16 oz strawberries and ¼ cup sugar (or add sugar to taste) and blend until pureed.
  6. Allow cake to rest in the pan for 15 to 20 minutes then run a thin spatula around edges to loosen from pan. Cool until just warm or at room temperature. To serve, dust with powdered sugar if desired and drizzle individual slices generously with strawberry syrup.

Blueberry Crisp

Blueberry Crisp

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 6


  • 1/2 cup cold unsalted butter, cut into pieces
  • 6 cups fresh blueberries
  • 3/4 cup all-purpose flour
  • 3/4 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cup rolled oats
  • Vanilla ice cream, for serving (optional)


  1. Preheat oven to 375 degrees.
  2. Butter a 9x13 inch baking dish and set aside.
  3. Combine the flour, sugar, and cinnamon in a bowl.
  4. Blend in the butter with a pastry cutter or your fingers until the mixture is crumbly.
  5. Place the blueberries in the prepared baking dish and sprinkle the crumb mixture over them.
  6. Bake 30 to 35 minutes.
  7. Serve with vanilla ice cream, if desired.

Southern Style Green Beans & Potatoes

Southern Style Green Beans & Potatoes

2 pounds fresh green beans

8 slices bacon

1 onion, diced

3-4 large red potatoes, peeled

4 cups chicken broth

3 tablespoons butter

1 teaspoon salt

1 teaspoon pepper


Wash and trim beans then cut into 2-inch pieces; set aside.


Cut bacon into 1/2-inch pieces then sauté over medium heat in a large skillet until browned. Add onion and beans then continue to sauté until onion is translucent. Remove from heat.


Cut potatoes into large cubes and add to a large pot or Dutch oven. Add chicken broth, butter, salt, pepper and bean mixture (with pan drippings) to the pot then bring to a boil. Once boiling, cover then reduce heat to medium-low and cook for 30-45 minutes, stirring occasionally. Let rest 10 minutes before serving.

Southern Fried Corn



Southern Fried Corn makes a simple, classic southern side dish. Made of corn, milk, butter, and bacon, this fried corn recipe is one you'll love.

Serves: 4


  • 4 strips bacon, cut into bite-sized pieces
  • 4 ears corn, cleaned
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon sugar
  • ¾ cup milk
  • 1 tablespoon butter


  1. Fry bacon pieces until browned.
  2. Cut corn off of ears into the frying pan.
  3. Scrape milk from corn cob into the frying pan.
  4. Add in all ingredients except butter.
  5. Cook over low to medium heat, stirring often for about 20 minutes.
  6. Add in butter and cook another minute.
  7. Serve warm.

Watermelon Salsa


15 Minutes




12 Servings


  • 1/2 whole Small Seedless Watermelon, Diced
  • 1/2 whole Red Onion, Diced
  • 1 whole Red Bell Pepper, Seeded And Diced
  • 1 whole Green Bell Pepper, Seeded And Finely Diced
  • 1 whole Yellow Bell Pepper, Seeded And Finely Diced
  • 2 whole Jalapeños, Seeded And Finely Diced
  • 1 whole Bunch Cilantro, Chopped
  • 2 whole Juice Of 1 To 2 Limes
  • 1/2 teaspoon Salt


Throw all the ingredients into a large bowl and toss it together. Taste with a chip and adjust ingredients as needed.

Serve with chips or on top of grilled chicken or fish...or as a side salad!

Garden Vegetable Pie


  • 1 (9-inch) prebaked deep dish pie shell
  • 3 tomatoes , peeled and sliced 
  • 1 small zucchini , sliced into rings
  • 1 small yellow squash , sliced into rings
  • 1/2 cup sliced sweet or red onion
  • 10 fresh basil leaves , chopped
  • 1 cup grated mozzarella
  • 1 cup grated cheddar
  • 3/4 cup mayonnaise (or half mayo, half Greek yogurt)
  • 2 Tbsp fresh grated Parmesan Cheese
  • Salt and pepper


  1. Preheat oven to 350 degrees F.

  2. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want wet (juicy) tomatoes or your pie will turn out soggy).

  3. Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel. 

  4. Layer the tomato slices, zucchini, squash, and onion on the bottom of the pie shell. Sprinkle basil on top. Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and sprinkle parmesan cheese on top. Bake for about 30 minutes or until lightly browned. Allow to cool for at least 10 minutes.

  5. To serve, cut into slices and serve warm.

Creamy Tomato, Cucumber & Onion Salad


  • 3 medium tomatoes
  • 2 medium cucumbers
  • ½ medium onion
  • 1 large garlic clove
  • 3 Tbsp mayo
  • 2 Tbsp sour cream
  • ⅛ tsp pepper
  • Salt to taste


  1. Cut 3 tomatoes into 1" pieces, cut 2 cucumbers in half and slice and thinly slice ½ of the onion. Combine all of the prepared vegetables in a medium bowl.
  2. In a small bowl, combine 3 Tbsp of mayo, 2 Tbsp of sour cream, 1 pressed garlic clove and pepper. Mix well.
  3. Mix the dressing into the vegetables. Add salt to taste just before serving.

Peach Pie


  • Pastry for a 9-10 inch double crust pie
  • ¾ - 1 cup sugar depending on sweetness of the peaches
  • 4 tablespoons flour
  • ½ teaspoon cinnamon or nutmeg
  • dash salt
  • 1 teaspoon vanilla
  • 6 cups peeled sliced fresh peaches
  • 2 tablespoons butter
  • egg wash made with 1 egg yolk and 2 tablespoons water
  • sanding sugar


  1. Line pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches, mix lightly. Fill shell. Dot with butter.
  2. Add top crust; crimp edges. Brush with egg wash and sprinkle with sanding sugar.
  3. Bake in a 400 degree oven for 45-50 minutes or until juices are bubbling and the crust is nicely browned.
  4. Serve warm with a big scoop of vanilla ice cream.

Homemade Kentucky Blackberry Cobbler


  • 2 1/2 c blackberries, washed
  • 1 c sugar
  • 1 c flour
  • 2 t baking powder
  • 1/2 t salt
  • 1 c milk
  • 1/2 c unsalted butter, melted


Stir together just the berries and sugar in a large bowl and let it sit out for 25-30 minutes. Preheat oven to 375º. Stir together the flour, baking powder, salt, and milk with a wooden spoon. Next, stir in the melted butter and hand-mix it until the ingredients are well incorporated and you have few clumps.  Pour batter into medium baking dish and smooth it out. You can choose to line it with parchment paper or not, but don’t grease the pan.  Finally, pour the macerated blackberries on top with all the sugar included and evenly distribute it over the batter.

Bake for 45 minutes to an hour, depending on how golden you prefer it to be. Let it cool for  5 minutes so it will hold its shape.