•          1/4 cup extra-virgin olive oil
•          1/4 cup red wine vinegar
•          1 tablespoon of fresh lemon juice
•          1 teaspoon of Dijon mustard
•          1/2 teaspoon of Worcestershire
•          1/4 teaspoon of sugar
•          1 clove garlic, minced
•          Salt & pepper

Salad Ingredients:

•          1/2 head romaine lettuce, chopped
•          2 ounces of blue cheese, crumbled
•          6 strips of veggie bac’n, cooked and chopped
•          2 hard-boiled eggs, peeled and cut into 1/2-inch cubes
•          1 large tomatoes, seeded, and cut into 1/2-inch cubes
•          1 avocado, peeled, pitted, and cut into 1/2-inch cubes

To make the dressing, combine the oil, vinegar, lemon juice, mustard, Worcestershire, sugar, and garlic in a blender. Season with salt and pepper, and set aside.

To make the salad, arrange the ingredients neatly on top of the lettuce in rows either on a large platter or bowl.

To serve, drizzle the salad with the dressing and season with salt and pepper.

•          2 cups of flour
•          1 tablespoon of ground ginger
•          2 teaspoon of baking soda
•          1/4 teaspoon of salt
•          1 teaspoon of ground cinnamon
•          1/2 teaspoon of unsweetened cocoa
•          1/2 teaspoon of freshly ground black pepper
•          1 cup of granulated sugar
•          2/3 cup of vegetable oil
•          1 egg
•          1/4 cup of molasses
•          1/2 teaspoon of grated fresh ginger

Instructions:

Preheat oven to 350 degrees F and line a baking sheet with parchment paper (this will help with the mess, since cookies will be stickier than most)

In a large bowl, whisk together flour, ground ginger, baking soda, salt, cinnamon, cocoa, and pepper.

In another large bowl, beat together sugar and vegetable oil till smooth. Next, beat in one egg, grated fresh ginger, and molasses until smooth. Mix in the dry mixture until well combined.

Take two small spoons and shape dough into 1-inch balls, and place on baking sheet. You can sprinkle sugar on top if like a sweeter cookie.

Bake for 7-8 minutes, and let cool for 5 minutes on cookie sheet, before removing to a wire rack.

•          4 tablespoons of cocoa powder
•          3/4 cups of sugar
•          5 tablespoons of flour
•          1/4 teaspoon of salt
•          1 1/2 cups of milk
•          1/2 teaspoon of vanilla
•          2 egg yolks, beaten slightly
•          1 tablespoon of butter

Graham Cracker Pie Crust Ingredients:

•          1 1/2 cups crushed graham crackers
•          1/4 cup of sugar
•          1/3 cup butter, melted

Instructions:

Mix your sugar, flour, salt, cocoa, eggs and milk (all except vanilla and butter) with a whisk in a large bowl. Transfer to a large saucepan and cook on medium until it bubbles and thickens (about ten minutes). Remove from heat and stir in your vanilla and butter.

Mix the crushed graham crackers, sugar and melted butter in another bowl. Press mixture the bottom and up the sides of an ungreased 9-inch pie plate. You can either refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.

Once everything is cooled, pour the chocolate custard into the baked pie shell and place in the freezer in an air-tight container. Or if you like it a little more pudding-like, you can keep in the fridge. Both ways will last up to a week, but I don’t think the pie will last that long. Top your pie with whipped cream, cool whip, or even ice cream.

The first time around I cooked the egg a little too much making it more of a over-medium style, which I think was fine, but I prefer it to be a little more gooey in texture. The best part of this recipe is you can add anything you want for toppings – bacon (or in our case, fake bac’n), chives, green onions, shredded cheese, sour cream, salsa and more.

Ingredients:

•          Avocado
•          2 Eggs
•          Salt/pepper
•          Topping Options: Shredded Cheddar Cheese, Sour Cream, Salsa, Bac’n Bits

Instructions:

Preheat oven to 400 degrees F. Slice avocado in half, take out pit. Place the avocado slices on a baking pan. Crack one egg into each avocado slice (*don’t worry if egg drips out a bit). Sprinkle whatever you want on top – cheese, bac’n bits, etc. Place in oven and cook till your eggs [are done how you] desire. Around 10-15 minutes for soft-medium, 15-20 for medium. Top with sour cream, salsa or green onions.

•          Large flour tortillas
•          Grated cheddar cheese
•          Olive oil
•          Chopped onions
•          Chopped green peppers
•          Avocado – smashed into guacamole

Instructions:

Heat a large cast iron frying pan to medium high heat. Add a small amount of oil and spread it around the bottom of the pan. Cook your onions and peppers for five-seven minutes, and then remove and place in separate bowl. Next, take one large flour tortilla and place it in the same pan.

Spread your avocado mixture on the bottom of the tortilla. Next, take a handful of grated cheese and sprinkle over the top of the tortilla. Then, add cooked onions and peppers (and anything else you may like, just don’t overload it).

Reduce the heat to medium-low and add second tortilla on top and press down to secure. Let cook for five or so minutes until you can tell cheese is melting. Check that bottom tortilla is crispy by using a spatula to lift up. The tortilla is slightly browned and crispy, flip over carefully. Once other side is crispy, remove from pan and cut into four wedges.

Serve with salsa and sour cream.

•          Russet potatoes
•          Olive oil
•          Kosher salt
•          Freshly ground pepper
•          Veggie bac’n bits
•          Shredded cheddar cheese
•          Sour cream
•          2 green onions, thinly sliced, including the greens of the onions

Instructions:

Scrub the potatoes clean, then rub with olive oil and bake in the oven on 400 degrees F. for an hour. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin. Increase the heat of the oven to 450°F. Brush or rub oil or canola oil all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan and cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.

Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and bac’n bits. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.

•          ½ Package of  Trader Joe’s Green Beans (8 ounces)
•          1 cup of flour
•          1 egg
•          1/2 cup of skim or almond milk
•          3 cups of Panko bread crumbs
•          2 teaspoons of garlic powder
•          2 teaspoons of paprika
•          2 teaspoons of salt
•          2 teaspoons of pepper

For Aioli Dipping Sauce:

•          2 tablespoons of olive oil
•          ¼ cup of basil leaves or 3-4 frozen basil tablets
•          ½ teaspoons of lemon juice
•          1 medium garlic clove, pressed
•          1/2 cup of mayonnaise

Instructions:

Preheat oven to 350 degrees F. Fill a large pan with water and bring to a boil. Blanch the beans for 5 minutes and immediately remove them and drain in a colander. Rinse with cold water to stop cooking.

Gather three medium-sized bowls. In the first bowl, combine the flour, garlic powder, paprika, salt and pepper. In the second bowl, combine the egg and milk, whisking to combine. In the third bowl, place the Panko.

Pat the beans dry and dredge in the flour mixture, then into the milk/egg mixture, and finally into the Panko to coat. Arrange the beans in a single layer on a baking sheet lined with aluminum foil which has been sprayed with non-stick spray.

Bake beans for 18-25 minutes, or until golden brown.

While baking, put all your aioli ingredients into a blender and mix together.  Refrigerate until served.