Ingredients

• 1.5 pounds boneless, skinless chicken breasts
• 1 cup diced onion
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 tablespoon Italian seasoning
• salt, to taste
• pepper, to taste
• 1 cup tortellini (fresh or frozen)
• 1 cup fresh spinach
• fresh basil for garnish

Instructions

1. Place the chicken breasts at the bottom of the Crock Pot.
2. Add diced onion and minced garlic on top.
3. Pour in chicken broth and diced tomatoes, stirring slightly.
4. Season with Italian seasoning, salt, and pepper.
5. Cover and cook on low for 6 hours until chicken is tender.
6. Remove chicken, shred with forks, and return it to the soup.
7. Stir in heavy cream and Parmesan cheese.
8. Add tortellini and spinach and cook on high for 30 minutes.
9. Serve hot and garnish with fresh basil.

Ingredients

• 1 sheet puff pastry, thawed if frozen
• 1 to 2 beefsteak tomatoes, thinly sliced
• kosher salt and pepper
• ⅓ cup pesto, plus more for drizzling
• 6 ounces fresh mozzarella, pulled apart into pieces
• 1 egg + 1 teaspoon water, beaten together for egg wash
• balsamic glaze, for drizzling
• fresh basil, for topping
• parmesan cheese, for sprinkling

Instructions

1. Preheat the oven to 425°F. Place the puff pastry sheet on parchment paper on a baking sheet and poke it all over with a fork.
2. Slice the tomatoes and place them on a paper towel. Sprinkle with salt and let sit for 5 minutes. Pat dry.
3. Spread pesto on the puff pastry, leaving a 1-inch border.
4. Top with tomato slices and mozzarella pieces.
5. Brush pastry edges with egg wash.
6. Bake for 20–25 minutes until puff pastry is golden and crisp.
7. Remove from oven and drizzle with more pesto and balsamic glaze.
8. Top with fresh basil and parmesan. Slice and serve.

Ingredients

• 1 Tablespoon olive oil
• 3 Tablespoons salted butter
• 4 cloves garlic minced
• ¼ cup finely diced white onion
• 1 ½ cups medium grain rice
• 1 bag (10 ounces) frozen corn (no need to thaw first)
• 3 cups boiling water
• 1 Tablespoon chicken bouillon
• chopped parsley for garnish (optional)
• sliced green onion (optional)

Instructions

1. In a large (12-inch) skillet, add the oil and melt the butter over medium-low heat. Add the garlic and onion; sauté for about 30 seconds.
2. Add the rice to the skillet and fry until golden, about 5 minutes.
3. Pour in the corn and mix to combine. Raise the heat to medium.
4. Carefully pour in the boiling water and the chicken bouillon. Stir again.
5. Bring the mixture to a boil. Once it comes to a boil, reduce the heat to low.
6. Cover the skillet with a lid and allow rice to cook covered for 15 minutes.
7. Once time is up, turn the heat off. Keep the lid on for another 5 minutes.
8. Remove the lid and fluff rice with a fork. Serve warm and enjoy!

Ingredients

• 2 eggs, hard-boiled
• 2 lbs new potatoes, scrubbed and halved
• 1 tbsp salt
• 1 lb green beans, trimmed and cut into thirds
• 12 dry-cured black olives
• 4–5 sprigs parsley, chopped
• 4–5 sprigs chives, chopped

Dijon Vinaigrette

• ⅓ cup extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp white wine vinegar
• 2 garlic cloves, minced
• 2 tsp Dijon mustard
• 1 tbsp chopped capers
• 1 tbsp chopped black olives
• ½ tsp salt
• ½ tsp black pepper

Instructions

1. Add eggs to a saucepan and cover with water. Bring to a boil, cook 1 minute, then remove from heat and cover for 10 minutes. Cool, peel, and quarter.
2. Place potatoes in salted water and simmer for 12 minutes.
3. Add green beans and cook 2–3 minutes more until tender.
4. Drain and transfer vegetables to ice water.
5. Combine dressing ingredients in a jar and shake well.
6. Toss herbs with half the dressing.
7. Add potatoes, beans, and olives and toss gently.
8. Top with egg quarters and drizzle remaining vinaigrette.

Ingredients

• 1 inch fresh ginger (peeled and minced)
• salt and black pepper
• 1 tbsp soy sauce or tamari
• 4 cups vegetable broth or chicken broth
• 2 cups chopped bok choy
• 3 garlic cloves (minced)
• protein of choice (tofu, chicken, or shrimp, optional)
• 1 tbsp sesame oil (toasted sesame oil preferred)
• 1 medium onion

For Garnish

• 2 green onions (thinly sliced)

Instructions

1. Prepare all ingredients before cooking. Peel and mince the ginger, mince the garlic, dice the onion, chop the bok choy, and slice the green onions. If adding protein such as tofu, chicken, or shrimp, cut it into small bite-sized pieces.
2. Warm the sesame oil in a large pot over medium heat. Add the diced onion and cook for about 3–4 minutes until soft and translucent. Stir in the minced garlic and ginger and cook for another minute to release their aroma.
3. Pour the vegetable or chicken broth into the pot and bring it to a gentle boil. If using a protein, add it now. Once boiling, stir in the chopped bok choy. Lower the heat and allow the soup to simmer for 5–7 minutes until the bok choy becomes tender but remains bright green.
4. Mix in the soy sauce and season with salt and black pepper according to taste. Adjust the flavors if needed.
5. Remove the soup from the heat and ladle it into bowls. Garnish with freshly sliced green onions before serving.

Ingredients

Blondies Base

• 1 cup Unsalted Butter substitute with dairy-free butter for vegan option
• 1 cup Light Brown Sugar for best results, stick with this ingredient
• 2 large Eggs use flax eggs as a vegan alternative
• 1 teaspoon Vanilla Extract fresh vanilla bean can elevate the flavor
• 1 teaspoon Almond Extract extra vanilla can substitute
• 1 cup All-Purpose Flour opt for gluten-free flour blend if needed
• 1 teaspoon Baking Powder check for freshness
• ½ teaspoon Salt optional but recommended for flavor

Frangipane Filling

• 1 cup Almond Flour ground almonds can work as substitutes
• ½ cup Granulated Sugar consider brown sugar for richer taste
• 1 large Additional Egg flax egg works for egg-free versions

Topping

• ½ cup Sliced Almonds toasting enhances flavor

Equipment

• 8×8-inch baking pan
• Mixing Bowl
• Whisk
• Knife

Method

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Melt the unsalted butter over low heat and let it cool slightly, then whisk with light brown sugar until smooth.
3. Incorporate the eggs one at a time, whisking well, then mix in the vanilla and almond extracts.
4. Combine flour, baking powder, and salt in a separate bowl, then fold into the wet ingredients until just combined.
5. Prepare the frangipane by beating almond flour and granulated sugar with an additional egg until smooth.
6. Spread the blondie batter in the pan, dollop with frangipane, and swirl together.
7. Sprinkle sliced almonds on top and bake for 30-35 minutes until golden brown.
8. Allow to cool completely, dust with powdered sugar, slice, and serve.

Ingredients

• 2 cups crisp cauliflower florets
• 1 cup sliced carrots (coins)
• 1 cup sliced cucumbers (about 1/4-inch thick)
• 1 red bell pepper, sliced
• 1 cup fresh green beans, trimmed

Flavor Boosters

• 3 cloves garlic, minced
• 2 tsp mustard seeds
• 1 tsp whole black peppercorns
• 1/2 tsp red pepper flakes (optional)

Brine Base

• 2 cups white vinegar (5% acidity)
• 2 cups water
• 2 tbsp kosher or pickling salt
• 1 tbsp sugar

Instructions

1. Prep vegetables: Wash and cut all vegetables into uniform, bite-sized pieces. Slice carrots into coins, break cauliflower into small florets, slice cucumbers about 1/4-inch thick, and trim green beans.
2. Make brine: In a medium saucepan, combine vinegar, water, salt, sugar, minced garlic, mustard seeds, black peppercorns, and optional red pepper flakes. Bring to a rolling boil over medium-high heat, stirring until salt and sugar dissolve.
3. Pour over veggies: Place all vegetables in a large heat-proof bowl. Carefully pour hot brine over them, pressing gently so everything is fully submerged. Let cool at room temperature for about 1 hour.
4. Jar and cover: Pack vegetables tightly into clean glass jars. Ladle in brine to fully cover. If short on liquid, top off with a 50/50 mix of vinegar and water. Seal with lids.
5. Chill: Refrigerate for at least 24 hours before eating (best after 3–5 days). Keep refrigerated and enjoy within 2–3 weeks for peak crunch.

Notes

Flex it: Swap in radishes, onions, or asparagus. Add dill, coriander seeds, or bay leaves to personalize the flavor. Always keep vegetables fully submerged for best texture and safety.