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Strawberry Dutch baby 


  • Makes about 3-4 servings

  • 3 eggs

  • 3/4 cup (95g) flour

  • 1/4 tsp (1g) salt

  • 1 tbsp (15g) sugar

  • 1 tsp (5g) vanilla extract

  • 3/4 cup (180ml) milk

  • 2 tbsp (28g) butter

  • Fresh strawberries, cut into slices

  • powdered sugar for serving

  • maple syrup, optional



  1. Preheat oven to 425F (220C) and place a 9-10 inch (23-25cm) iron cast skillet into the oven for at least 8 minutes.

  2. In a bowl whisk eggs with sugar and salt. Add flour and stir until well combined. Add milk and vanilla extract.

  3. Add butter in the hot pan and return to oven for 1 minute, until butter is completely melted.

  4. Remove the pan from the oven and pour batter into the hot skillet.

  5. Return the pan to the oven and bake for 15-17 minutes. The dutch baby will puff up around the edges and will get a golden brown color.  It will deflate slightly after removing from the oven.

  6. Top with strawberry slices and dust with powdered sugar.

  7. Cut into wedges and serve immediately.

Pasta with Tomato & Garlic Shrimp


  • 8 ounces fettuccine

  • 1 pound medium shrimp, peeled and deveined

  • Kosher salt and freshly ground black pepper, to taste

  • 5 table olive oil, divided

  • 4 cloves garlic, minced

  • 1 medium-size tomato

  • fresh basil & parsley

  • 1/2 teaspoon crushed red pepper flakes

  • 2 cups baby arugula

  • 1/4 cup freshly grated Parmesan

  • 2 tablespoons chopped fresh parsley leaves



  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

  • Season shrimp with salt and pepper, to taste; set aside.

  • Add 2 tablespoons olive oil in a large skillet over medium high heat. Add garlic, tomato and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.

  • Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

  • Add remaining 3  tablespoons olive oil in the skillet. Stir in pasta, fresh basi,  and Parmesan saute about 2 minutes. Stir in shrimp.

  • Serve immediately, garnished with parsley, if desired.


Quinoa Salad


1 Cup Quinoa (cooked in vegetable broth)

½ Black beans canned, drained & rinsed 

½ Cup Corn Canned 

1 Medium Tomato

¼ Cup Shredded Coconut (optional)

Salt & Pepper to taste 


Mixed greens

Fresh Basil

Fresh Mint 

Fresh Basil


1 tbsp Olive Oil 


In a medium bowl add quinoa, black beans, corn, tomato and mix

Season with salt & pepper 

Mix arugula, mix greens, basil, mint and parsley in a separate bowl add squeeze of lime, sea salt and olive oil

Place salad in serving bowl and top with quinoa mix, served with slice of lime. 

Jackfruit Seed braised in white wine & garlic


2 cups jackfruit seeds boiled & peeled & chopped

2 clove garlic minced

3 tbsp. olive oil 

¼ cup white wine

2 tbsp butter (optional)


lime or lemon


steamed rice or quinoa for serving 

Boil 1-quart water, add a pic of salt

add raw jackfruit seeds and boil for 20 minutes.

Drain seeds add cold water to cool.

Use a small knife to remove the outer skin from the seed.  Chop seeds in bite sizes.

Using a saucepan on medium flame add olive oil, minced garlic, saute.

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