Apple Cabbage Salad

 Based on the recipe found here.


1/2 small head of red cabbage, thinly sliced

1 large head romaine lettuce, chopped

2 medium gala apples

2 medium carrots, peeled into short ribbons

2 cups finely chopped cauliflower

1/2 c. thinly sliced green onions

3 Tbsp. olive oil

1-1/2 Tbsp. mayonnaise

1-1/2 tsp. brown sugar

1/2 tsp. Dijon mustard

3 Tbsp. apple cider vinegar



1/2 c. pepitas, roasted

Combine vegetables in a large bowl. In separate bowl, combine dressing ingredients. Add dressing to vegetables and combine well. Add pepitas.

(I feel the dressing is lacking in thickness and quantity for the amount of veggies in the salad for those that are used to a thicker dressing)

Short Rib Chili

 Based on the recipe found here.


1 Tbsp. olive oil

1-1/2 lbs beef short ribs

1 onion, diced

1 red bell pepper, diced

5 cloves garlic, minced

1 jalapeño, seeds removed, minced

2 Tbsp. chili powder

1 Tbsp. cumin

2-3 chipotle peppers in adobo, seeds removed, minced

2 tsp. Worcestershire sauce

1 tsp. cocoa powder

1 tsp. sugar

2 (15-oz) cans kidney beans, drained and rinsed

1 (15-oz) can hot chili beans, with liquid

3 (15-oz) cans fire roasted diced tomatoes



1 Tbsp. apple cider vinegar

Heat olive oil in Dutch oven on medium-heat heat. Season ribs with salt and pepper. Sear all sides of the ribs, in batches if necessary. Remove ribs and set aside. 

Reduce heat to medium and without wiping out the pot, sauté onion and red pepper for 5 minutes. Add garlic and jalapeño. Saute for another minute. Add chili powder, cumin, Worcestershire sauce, cocoa powder and sugar. Stir until fragrant.

Add beans and tomatoes. Sprinkle salt and pepper to taste. Mix well.

Nestle ribs into chili and bring to a simmer. Turn temperature down to maintain simmer for 4-5 hours until ribs are tender and falling off the bone. 

Remove ribs and separate meat from bones and fat. Some fat may have rendered in the pot but should be floating on the surface. Use paper towels to drain excess fat. Add meat back in and add apple cider vinegar. Taste and add salt and pepper as needed.

Serve with your favorite chili toppings.


Greek Salad

1 serving

1 head romaine lettuce, chopped

1 medium cucumber, peeled, cut lengthwise, sliced

1 medium tomato, cut in wedges

5 kalamata olives, pitted, sliced

Combine lettuce, cucumber, tomato, and olives in large bowl; mix well. You can add 3 oz. Grilled chicken breast and 1 Tbsp toasted pine nuts for a meal. Toss with 1 serving of Greek Dressing.

Greek Dressing

8 servings; 2 Tbsp per serving

1/2 c. EVOO

1/4 c. red wine vinegar

1 Tbsp. balsamic vinegar

1/4 c. lemon juice

2 tsp. dried oregano

1 clove garlic, crushed

1 tsp. Dijon mustard

1/2 tsp. Himalayan salt

2 Tbsp. parsley, chopped

Combine all ingredients in a pint jar and shake.


Soft Dinner Rolls

Based on recipe found here.


2 c. warm milk
2 Tbsp. yeast
1/4 c. sugar
2 tsp. salt
6 Tbsp. butter, softened
2 eggs
6 c. flour

Combine the milk, sugar and yeast in the bowl of a stand mixer. Let sit for 5 minutes or until the mixture begins to foam. Add in the salt, butter, eggs, and 5 1/2 cups of flour. Mix with the dough hook on low speed until well combined. Add the remaining half cup of flour. Change to medium speed and knead until the dough begins to pull away from the side of the bowl, approximately 4 to 5 minutes. The dough mixture should be slightly sticky and soft.

Transfer the dough to a lightly oiled mixing bowl. Cover with a towel and let rise 60 minutes, or until doubled in size.

Spray baking sheets. Punch down the dough and form into 35 rolls. Place into prepared pans, making seven rows of five in the pan. Cover and let rise 1 hour.

Preheat oven to 375 degrees. Bake the rolls for 15-18 minutes, until lightly browned on top and cooked through.

*Note: To freeze unbaked rolls, follow the recipe up through shaping the rolls. Place the rolls immediately into the freezer. Once frozen, transfer them to a freezer bag until you're ready to use them. To bake, place frozen rolls in a greased pan, cover and let thaw and rise, about 5 hours depending on the warmth of your kitchen. Bake as instructed above.

Herbed Butter

Based on the recipe here.


1/2 c. butter, softened
1 Tbsp. rosemary
1 garlic clove, minced
1 tsp. fresh lemon juice

Combine all ingredients together in a food processor. Store in air tight container in fridge.

Brown Bread Rolls

Based on recipe found here.


2-1/4 tsp. yeast
1-1/4 c. warm water
1 Tbsp. sugar
2-1/2 c. bread flour
1-1/2 c. whole wheat flour
1-1/2 Tbsp. cocoa powder
1 tsp. salt
1/4 c. honey
2 Tbsp. molasses
1 tsp. espresso powder
1/4 c. cornmeal
1/4 c. rolled oats

Combine yeast, water and sugar in mixer bowl. Let sit for five minutes to activate yeast. Meanwhile, in a separate bowl, sift together the bread flour, whole wheat flour, cocoa powder and salt. Set aside.

Add the honey, molasses and espresso powder to the yeast mixture. Stir to combine and then add the sifted dry ingredients.. Mix for a couple of minutes to incorporate. Once fully mixed, knead dough until it pulls away from the sides of the bowl and is smooth, 8-10 minutes. Dough should be slightly tacky but not sticky.

Put dough in an oiled bowl and cover to sit and rise for 90 minutes, until double. Prep a baking sheet by lining it with parchment paper.

Spread a bit of cornmeal out on a piece of parchment paper. Turn out the dough onto a lightly floured surface and divide it into four equal portions. Roll each into a smooth log, about 12 inches long, and press the bottom of each loaf into cornmeal to lightly coat the bottom. Transfer loaves to a parchment-lined baking sheet about 4 inches apart. Gently brush the loaves with water and sprinkle lightly with rolled oats. Cover and let rise until double, about 60-90 minutes.

Preheat the oven to 350°. Uncover the loaves and bake for 25 to 35 minutes. Remove and let cool for at least 20 minutes prior to slicing.