Ingredients:

8 oz feta cheese, crumbled

3 tablespoons honey, plus more for drizzling

1/4 cup Greek yogurt

2 tablespoons olive oil, plus more for the olives

1 cup mixed olives

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

Zest of 1 lemon

Fresh thyme or oregano, for garnish

Crusty bread or crackers, for serving

Directions:

In a food processor, combine the feta cheese, 3 tablespoons of honey, Greek yogurt, and 2 tablespoons of olive oil. Blend until smooth and creamy.

Transfer the whipped feta to a serving bowl and drizzle with a little more honey.

Preheat the oven to 400°F (200°C).

In a bowl, toss the olives with minced garlic, dried oregano, dried thyme, and enough olive oil to coat. Spread on a baking sheet and roast for 15-20 minutes, or until fragrant.

Add the roasted olives and lemon zest to the serving bowl with the whipped feta. Garnish with fresh thyme or oregano.

Serve with crusty bread or crackers.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 180 kcal per serving | Servings: 6 servings

Ingredients

3 cups all-purpose flour, plus more for kneading

1 ½ teaspoon salt or 2 teaspoon sea salt

1 teaspoon active dry yeast

1 ½ cups sharp cheddar cheese, shredded

2 jalapeños, seeds removed and diced

1 ½ cups warm water (105°F to 110°F)

Instructions

In a large bowl, mix together the flour, salt, yeast, cheese and jalapeños until mixed. Pour the warm water and use a spoon to stir until the dough forms a ball. The mixture will be wet and sticky to the touch.

Cover the bowl with plastic wrap and set aside in a warm place for 8-18 hours, until the dough rises and flattens at the top with bubbles. (The longer the better).

Heat the oven to 450°F. Once the oven is preheated, place a 2.75 quart Dutch oven with the cover on in the oven for 30 minutes.

Punch the dough down and flour a sheet of parchment paper. Transfer the dough to the parchment and with your hands floured, shape the dough in a ball. Sprinkle the top of the dough lightly with flour. Place some plastic wrap on top and let rest for 30 minutes.

Remove the Dutch oven from the oven. Remove the plastic wrap and transfer the dough with the parchment wrap beneath it. Cover the Dutch oven and bake for 45 minutes. Remove the cover and bake for another 10-15 minutes until the dough is golden brown on top. Cool slightly before serving.

Notes

Want to try this with whole wheat flour? You can absolutely make up to half of the total flour whole wheat if you want. Add an additional 2 teaspoons water per cup of whole wheat flour to prevent the dough from being too dry.

Use freshly grated cheese as it just tastes better.

Do not skip using the parchment paper when transferring the dough as it is quite sticky.

Heating the Dutch oven ahead of time is important in creating the rustic texture of the bread.

You know the bread is done when it reaches around 209 to 210°F inside. Yes you can just insert a thermometer to confirm.

Ingredients

3 cups all-purpose flour

3 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary, or more, to taste

1 ¼ teaspoons kosher salt

¾ teaspoon freshly ground black pepper

½ teaspoon instant yeast

1 ½ cups water, at room temperature

2 tablespoons cornmeal

Instructions

In a large bowl, combine flour, garlic, rosemary, salt, pepper and yeast.

Using a wooden spoon or your hand, add water and mix until a wet, sticky dough forms, about 30 seconds.

Cover bowl tightly with plastic wrap and let stand at room temperature until surface is dotted with bubbles, about 18 to 24 hours.

Lightly oil a 10-inch cast iron skillet or coat with nonstick spray; sprinkle with cornmeal.

Working on a lightly floured surface, gently shape dough into a round.

Place dough into the prepared skillet. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size and does not readily spring back when poked with a finger, about 2 hours.

Preheat oven to 450 degrees F. Place into oven and bake until golden brown, about 30-40 minutes.

Ingredients

For the Dough:

1 and 1/2 cups warm water (between 110-115 degrees F)

1 package Rapid Rise yeast

1 and 1/2 tablespoons sugar

1 and 3/4 teaspoons salt

2 tablespoons fresh rosemary, chopped

4 and 1/4 cups all-purpose flour

6 tablespoons unsalted butter, very soft

Cooking Liquid:

10 cups water

3/4 cup baking soda

Fillings:

1 cup mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

Egg wash:

1 egg, beaten

1 tablespoon water

Toppings:

2 tablespoons melted butter (optional)

1/4 cup parmesan cheese, grated

1/2 tablespoon fresh rosemary

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

Pinch of salt

Instructions

For the Dough:

Combine water, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 10 minutes, or until mixture begins to foam.

Add the rosemary, flour and butter and knead on medium-speed for 12 minutes.

Cover dough with a warm damp cloth and place in a warm area of your house to rise for an hour, or until dough has doubled in size.

Assembly and Cooking:

Combine the shredded mozzarella cheese and parmesan in a small bowl. Place the bowl in the freezer until needed.

Preheat oven to 425 degrees (F). Line two large baking sheets with parchment paper; set aside.

Add water and baking soda to a large pot or dutch oven; bring to a boil.

In the meantime…

Divide dough into 8 equal rounds.

Roll each round out into a 16″ rope.

Roll each rope out so it’s 4 inches wide.

Remove cheese from freezer. Add 2 tablespoons of cheese filling evenly along the rope.

Tightly roll the dough back into rope, jelly roll style, pinching the edges together.

Make a U shape with each rope of dough, holding the ends.

Cross the ends over each other, pinching ends onto the bottom of the dough.

Place pretzels – one at a time – into the boiling cooking liquid. Cook for 30 seconds each. Remove pretzels with a slotted spoon, allowing any excess water to drip back into the pot before transferring to prepared baking sheet.

Once all pretzels have been boiled, brush the tops of each with egg wash.

Place pan in the oven and bake for 16-18 minutes.

Allow pretzels to cool on the baking sheet for 5 minutes before touching.

Ingredients

2 sheets of puff pastry (square shaped sheets)

2 tablespoons of honey

100 grams of blue cheese, crumbled

100 grams of grated Parmesan cheese

50 grams of walnuts, chopped

6-8 sprigs of fresh thyme leaves

1 tablespoon of milk

Sea salt and cracked pepper

Method

1. Pre-heat oven to 180C (350F). Note, we use a gas oven that runs quite hot – you can increase to 200C (390F) in an electric non fan forced oven.

2. Drizzle 1 tablespoon of honey on each sheet of puff pastry.

3. Divide walnuts, blue cheese and Parmesan cheese and scatter over each sheet of puff pastry. Top with fresh thyme leaves and season with sea salt and cracked pepper.

4. Roll up each sheet of pastry and cut in half lengthways (you may need to tuck the pastry in after cutting to keep filling in).

5. On a sheet of baking paper carefully twist each length of pastry and make a round coil shape. Brush with milk and bake in oven for about 25-30 mins until pastry is puffed and golden and cooked through.

6. Remove from oven, scatter extra thyme leaves on top and serve warm. Enjoy!

Ingredients:

2 skinless boneless chicken breasts, thinly sliced

2 Tablespoons teriyaki sauce

1 Tablespoon sesame oil

1 Tablespoon low sodium soy sauce

2 teaspoons fresh garlic, minced

1 teaspoon fresh ginger, minced

A bag of coleslaw mix

1/4 cup green onions, diced

1 Tablespoon sesame oil (for slaw)

1 Tablespoon rice vinegar

1 Tablespoon low sodium soy sauce (for slaw)

1 Tablespoon honey (for slaw)

16 wonton wrappers

Sweet chili sauce, for topping

Sesame seeds, for garnish

Chopped cilantro, for garnish

Directions:

Marinate chicken slices in teriyaki sauce, sesame oil, soy sauce, garlic, and ginger for 1 hour in the refrigerator.

Preheat oven to 375°F. Create wonton taco shells by draping wonton wrappers over an inverted muffin tin, baking for 7-9 minutes until crispy.

Sauté marinated chicken in a skillet until cooked through.

Mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey to create the Asian slaw.

Assemble tacos by filling each wonton shell with chicken, topping with slaw, drizzling with sweet chili sauce, and garnishing with sesame seeds and cilantro.

Prep Time: 1 hour 20 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes

Kcal: 378 kcal | Servings: 4 servings

Ingredients:

Favorite veggies, chopped (suggestions: bell peppers, broccoli, carrots)

1 can coconut milk

2 tablespoons red curry paste

1/3 cup natural peanut butter

1 tablespoon soy sauce

1 tablespoon maple syrup or honey

Juice of 1 lime

1 tablespoon coconut oil

Salt to taste

Cooked rice, for serving

Fresh cilantro, for garnish

Chopped peanuts, for garnish

Directions:

In a large skillet, heat the coconut oil over medium heat.

Add your choice of chopped veggies and sauté until they start to soften.

Stir in the red curry paste and cook for another minute until fragrant.

Pour in the coconut milk, peanut butter, soy sauce, and maple syrup or honey. Stir until well combined and the peanut butter has melted into the sauce.

Bring the curry to a simmer and let cook for 10-15 minutes, or until the veggies are tender and the sauce has thickened slightly.

Remove from heat and stir in the lime juice. Season with salt to taste.

Serve the curry over cooked rice, garnished with fresh cilantro and chopped peanuts.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 300 kcal (approx. per serving, without rice) | Servings: 4 serving

Ingredients:

2 skinless boneless chicken breasts, thinly sliced

2 Tablespoons teriyaki sauce

1 Tablespoon sesame oil

1 Tablespoon low sodium soy sauce

2 teaspoons fresh garlic, minced

1 teaspoon fresh ginger, minced

A bag of coleslaw mix

1/4 cup green onions, diced

1 Tablespoon sesame oil (for slaw)

1 Tablespoon rice vinegar

1 Tablespoon low sodium soy sauce (for slaw)

1 Tablespoon honey (for slaw)

16 wonton wrappers

Sweet chili sauce, for topping

Sesame seeds, for garnish

Chopped cilantro, for garnish

Directions:

Marinate chicken slices in teriyaki sauce, sesame oil, soy sauce, garlic, and ginger for 1 hour in the refrigerator.

Preheat oven to 375°F. Create wonton taco shells by draping wonton wrappers over an inverted muffin tin, baking for 7-9 minutes until crispy.

Sauté marinated chicken in a skillet until cooked through.

Mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey to create the Asian slaw.

Assemble tacos by filling each wonton shell with chicken, topping with slaw, drizzling with sweet chili sauce, and garnishing with sesame seeds and cilantro.

Prep Time: 1 hour 20 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes

Kcal: 378 kcal | Servings: 4 servings

Ingredients:

Tuna, 2 x 5-oz cans, drained
Onion, medium size, chopped
Celery, 1/2 a stalk, chopped
Garlic (1 clove), minced
Parsley, 1 tablespoon, chopped
Mayonnaise, 3-4 tablespoons
Extra Virgin Olive Oil, 3 tablespoons, divided
Mozzarella, 1/3 cup, shredded
Bread, sliced (A panini is a great option too!)
Butter, softened
Salt and Pepper to taste

Directions:

Prepare the Tuna Mixture: Drain water from tuna and place it in a medium bowl. Add chopped onion, celery, minced garlic, and parsley to the tuna. Incorporate mayonnaise, olive oil (for a lighter version, you may omit olive oil), and mozzarella cheese. Mix all ingredients until well combined. Season with salt and pepper to taste.

Cook the Sandwich: Heat a non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Butter one side of a slice of bread and place it buttered side down in the hot skillet. Keep the temperature consistent and cook slowly to avoid burning.

Assemble the Sandwich: Spoon about 2 tablespoons of the tuna mixture onto the bread in the skillet as it browns. Butter another slice of bread and place it on top of the tuna mixture, non-buttered side down.

Grill to Perfection: Check if the bottom slice of bread is toasted to a golden brown. If so, flip the sandwich over and grill the other side until golden brown and crispy. Serve hot and enjoy!

Serving Suggestions:

Serves four. Adjust the amount based on your crowd size and appetite levels.
Notes:

The combination of butter and olive oil in the skillet helps to achieve a perfectly toasted exterior without burning, while adding a rich flavor to the sandwich.
Feel free to customize your tuna melt with different types of bread, such as English muffins, tomatoes, or avocado for a lower-carb option.
Consider making an open-faced tuna melt for a lighter version.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Servings: 4

Ingredients:

1 tablespoon olive oil
3 tablespoons butter, divided
2 small zucchini, cut into thin, half-moon slices
Salt and pepper, to taste
1 small yellow onion, finely diced
1 pound small button mushrooms, cleaned and patted dry
3 to 4 cloves garlic, minced
2 teaspoons fresh chopped herbs (thyme and oregano are great in this dish), or 1 teaspoon dried herbs
¼ cup vegetable broth
Chopped fresh parsley, for garnish
Grated parmesan, for garnish

Directions:

Heat olive oil and ½ tablespoon butter in a large skillet over medium-high heat.
Add zucchini slices, season with salt and pepper, and cook for 3 to 4 minutes, or until fork-tender. Remove from skillet and set aside.
Wipe the skillet if necessary, return to burner, and add remaining butter. Melt over medium-high heat.
Stir in onions and cook for 2 minutes, or until just softened.
Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.
Stir in garlic and herbs; cook for 20 seconds.
Return zucchini to the skillet, mix with mushrooms, and cook for 1 minute, or until heated through.
Pour in vegetable broth and cook for 2 minutes. Adjust salt and pepper to taste.
Remove from heat, sprinkle with parsley and parmesan, and serve.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 161 kcal | Servings: 4 servings