Recipe Archive



  • 1 (2-lb) pumpkin, able to stand up and with few blemishes
  • 2 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 cup croutons, divided
  • 1 cup grated Swiss cheese
  • 1/2 cup grated mozzarella cheese
  • 1 1/2 cups cream
  • 1 teaspoon salt
  • 1 teaspoon garlic pepper

Preheat oven to 350 degrees. Cut 2 inches off the top of the pumpkin; set aside. Remove all the pumkin seeds. Combine the oil and garlic and then rub the mixture throughout the pumpkin and on the inside of the lid, leaving all the garlic inside the pumpkin. Place on a baking sheet. 

Place one third of croutons in bottom of pumpkin. Combine cheeses and sprinkle 1/3 cup over croutons. Repeat layers 2 more times. Mix cream, salt and garlic pepper together and then pour into pumpkin very slowly. Let settle if all doesn't fit and then add rest of cream mixture. Put the top on the pumpkin and bake 1 1/2 to 2 hours. Stir after 1 hour, scraping the pumpkin, if cooked, into the cheese mixture. Cook longer if pumpkin is not soft. Be careful not to puncture. 

Remove from oven and stir pumpkin again. Let rest 10 minutes. With a spatula, carefully move to serving plate. Serve with crackers. Makes 20 appetizers.

Note: This recipe can be adapted and used with any size pumpkin. 


3 pounds of tender, young, yellow squash (the smaller the better), sliced
1 stick of butter, melted
3 eggs, slightly beaten
2 tablespoons flour
3 tablespoons sugar
3⁄4 cup chopped onion
1 - (12 ounce) can of evaporated milk
3 teaspoons of salt
1 teaspoon pepper

Thinly slice squash and boil for 5 minutes, until tender. Drain well. Mix with rest of ingredients and pour into an ungreased 9 X 13 pan. Bake at 350 ĚŠ degrees for 40 minutes until lightly brown - it may jiggle a little in the middle but will set up as cools. This is a great side dish year round!


1/4 cup oil
1 red onion, chopped
1/2 green pepper, diced
1/2 red pepper, diced
1 garlic clove, minced
2 Tablespoons paprika 
1/2 teaspoon cayenne
1/2 teaspoon salt
2 cans black beans, with juice
1 cup chopped tomato in puree
1/3 teaspoon cumin
1/2 teaspoon oregano
(Optional: 2 fresh jalapeno peppers, chopped very small)
Sour cream

Saute first 8 ingredients in oil until onions are translucent. Add black beans and tomato. Add cumin and oregano. Cook slowly for an hour. If too thick, add water for desired consistency. Garnish with sour cream and cilantro.

Serves 6


1 pound blue cheese
1 jar old English cheese
16 ounces cream cheese
1 tablespoon worchestershire sauce
1 medium onion, chopped finely
1 cup walnut pieces, toasted
1 cup parsley, chopped, and divided

Blend cheeses in stand mixer until incorporated. Add onion and Worcestershire and mix well. Add half the parsley and nuts. Form into a ball - it will be sticky. Chill several hours. Before serving, roll in remaining parsley. I make 2 smaller balls when serving at party, so you can refresh the cheese platter easily. Another option is to roll one in parsley and one in walnuts in case you have guests who have nut allergies. Let sit out 30 minutes before serving. Serve with crackers and grapes. It last several days in the refrigerator and can be frozen.   


3 cups brussles sprouts, ends trimmed, cut in half
1 1/2 pound butternut squash, peeled, seeded and cubed (4 cups)
5 Tablespoons olive oil (divided)
3 Tablespoons maple syrup
1 cup pecans*
1 cup Craisens
1/2 teaspoon ground cinnnamon
Salt to taste

Preheat oven to 400 degrees

Mix brussel sprouts with 2-3 Tablespoons of olive oil and place on a baking sheet. 

In a medium bowl, mix cubed butternut squash, 1 Tablespoon olive oil, 3 Tablespoons maple syrup, and cinnamon. Toss well. Place on a separate baking sheet.

Bake both brussel sprouts and squash in oven for 15-25 minutes, stirring and turning after 10 minutes or so. Bake until both vegetables are softened. (Note: Brussels sprouts may be done before squash).

Place roasted brussel sprouts and butternut squash in large bowl. Add pecans and Craisens. Toss to combine. Salt to taste. Serve warm. 

Serves 6-8

*Toasting pecans for 10 minutes in oven (or 2-4 minutes in microwave) with a little butter brings out the nuttiness and adds great flavor. 



  • 2 sticks (1/2 pound) unsalted butter, melted
  • 1/2 cup firmly packed brown sugar
  • 1 1/2 cups flower
  • 1/2 cup oat flour
  • 5 Tbsp cornstarch
  • 1 1/4 cup pecans, rough chopped, some left whole

Set the oven to 325 degrees.

Lightly spray a 9x9 square baking dish.

Whisk the melted butter with the sugar in a large mixing bowl. Make sure to work out any lumps in the sugar.

Blend in the extract, and then stir in the flours, cornstarch, and nuts. Stir just until everything is combined and the nuts are evenly distributed. Don't over mix the dough.

Pat the dough into the pan with your hands, nudging it out so it fills the pan and is all even. You don't want a mound of dough in the middle, you want to flatten it out from side to side, evenly. If you like, you can sink a few extra pecan halves into the top of the dough for a pretty look. 

Bake for about 25 minutes. The top will still look pale, but the dough will be just beginning to turn golden around the edges.

Cool on a rack for about 25 minutes before cutting into squares.



  • 1 bag shredded carrots
  • 5 to 6 green onions
  • 1 can garbanzo beans


  • 1/2 cup olive oil
  • Juice of 3 lemons
  • 2 teaspoons cumin
  • 1 Tablespoon honey

Fry garbanzo beans in 1 Tablespoon olive oil. Place on a paper towel to remove excess oil and dust garbanzo beans with cumin and salt. Add dressing and mix until coated. 


2 cups crushed pineapple, with juice
2 cups flour
2 teaspoons baking soda
2 cups sugar
2 eggs
2 cups shredded carrots
1 cup chopped pecans
1 teaspoon salt

1  8-ounce package cream cheese, room temperature
1 stick butter, melted
2 cups powdered sugar
1 teaspoon vanilla extract
Mix all the cake ingredients together in an electric mixer until combined. Pour batter into a greased 9 x 13-inch glass pan. Bake at 350 degrees for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.

For the frosting, beat all the ingredients together until smooth. Frost cake while still warm. Makes 12 servings. 


1/4 pound sliced onions
1/4 pound sliced carrots
1/2 package (5-6 stalks) celery, chopped including leaves
1 pound cooked chicken, cut up (or whole rotisserie chicken taken off the bone)
2 tablespoons dried oregano
2 tablespoons dried basil
2 teaspoons black pepper
2 teaspoons celery salt
2 teaspoons garlic salt
3 quarts water
4 to 5 chicken bouillon cubes
1 pound noodles 

Boil water, add bouillon cubes and stir until dissolved. Add the rest of ingredients except noodles. Simmer for 30 minutes. Bring to a boil, add noodles and cook until soft. Serve and enjoy!



  • 1 package unflavored gelatin 
  • 1/4 cup cold water
  • 2 cups boiling water
  • 2 packages sugar-free gelatin (raspberry, strawberry or cranberry)
  • 1 (12-ounce) package cranberries, coarsely chopped in a food processor
  • 2 apples, chopped with peel
  • 2 oranges, peeled and chopped
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped celery
  • Juice of 1 lemon

Mix unflavored gelatin with cold water to dissolve; set aside. Add 2 cups boiling water to flavored gelatin. Stir until gelatin is dissolved and then add the softened unflavored gelatin.

Place cranberries, apples, oranges, pineapple, celery, and lemon juice in a big bowl and pour gelatin mixture over top; stir until combined. Pour into a 9 x 13-inch glass dish, making sure the gelatin covers all the fruit. Chill until firm. Makes 8 to 12 servings. 

Note: This recipe is listed in the Ivy cookbook on page 154.


1 stick of butter
1 bunch green onions (6), diced with green tops
1/2 cup flour
4 cups chicken broth
1 1/2 cup cream
1 1/2 cup white wine
2 cups drained artichokes, coarsely chopped
1 1/2 pounds cooked chicken (rotisserie works fine) rather finely chopped
1/4 to 1/2 teaspoon cayenne pepper (according to your taste buds)

Saute onions in butter and slowly add flour, stirring constantly until well blended and turning a little golden. Gradually stir in the liquids and cook until mixture thickens. Add the artichokes, chicken and cayenne pepper. Reheat to temp, adjust salt and pepper to taste, and serve.


1 cup of butter
2 cups of sugar
3 eggs
2 teaspoons vanilla
4 cups of flour
2 teaspoons of baking powder

Cream butter and sugar for 3 or 4 minutes until light. Add eggs and vanilla and beat until fluffy. Mix flour and baking powder together and then add to mixture. Mix well, wrap in saran wrap and chill in refrigerator until dough is firm or overnight. Roll out and cut with cookie cutters. Bake at 325 degrees for 8 to 10 minutes. Watch carefully. Makes about 100, 2 to 3 inch cookies.


3 cups flour
1/4 cup sugar
1/2 teaspoon salt
1 1/2 cups butter, cut up and cold
1 1/2 tablespoons ice water

1 - 8 ounce can or package of pure almond paste
1/3 cup sugar
1 egg
1 tablespoon pure almond extract

1 egg                                             
1 tablespoon cream


For the dough, sift the dry ingredients into a stand mixer. Add butter and process until small pea size granules form. Slowly add the ice water until dough holds together. Divide dough into 3 equal size balls. Wrap in plastic wrap and refrigerate for 30 minutes.

For the filling, beat all four ingredients with mixer until smooth. Refrigerate in bowl.

When ready, lightly flour work surface and roll out dough. Roll each ball into a 12 inch long rectangular strip and spread each with one-third of the filling down the center and up close to each end. Fold over the two sides toward center and pinch closed and close the ends. Smooth out the top using the egg mixed with cream to seal. Transfer the three logs to a greased jellyroll pan; chill 20 minutes. Preheat oven to 375°. Prick logs with a fork just on the surface. Sprinkle with sugar or raw cane sugar. Turn oven down to 350° and bake for 30 minutes or until golden. Cool in pan and then cut to serve. Freezes great.


2 ¾ cups semisweet chocolate chips
2 cups butter (4 sticks)
1 cup sugar
1 cup half-and-half or cream
1 tablespoon vanilla extract
½ teaspoon salt
8 large eggs

1 cup chocolate chips
2 tablespoons butter
3 tablespoons milk
2 tablespoons light corn syrup

Preheat oven to 350 degrees. Grease 9 inch spring form pan and line with wax or parchment paper. In heavy 3-quart saucepan over low heat, add chocolate chips, butter, sugar, half-and-half or cream, vanilla and salt, stirring frequently until chocolate melts and mixture is smooth. In large bowl, with wire whisk or fork, beat eggs slightly; slowly add warm chocolate mixture into the eggs until well blended. Pour batter into spring form pan so that it spreads evenly. Bake for 45 minutes until toothpick inserted in cake 2 inches from edge comes out clean. Cool cake completely on wire rack. When cool, slide knife around sides, wrap and refrigerate until well chilled, at least 6 hours or overnight. To prepare Chocolate Glaze, melt butter and chocolate chips in microwave for 30 seconds, stir, microwave for 20 more seconds and stir until smooth. Beat in milk and corn syrup. Remove cake from pan and place on serving plate. Spread with warm glaze. Top with whipped cream if desired. Refrigerate if not serving right away as well as any leftovers.



  • 1 medium cucumber, diced
  • 1 medium onion, diced
  • 1 medium green pepper, diced
  • 1/2 stalk (bunch) celery, diced
  • 8 medium or 6 large tomatoes, diced
  • 4 large cloves garlic, minced
  • 1 cup cilantro, chopped


  • 1 1/2 cup tomto sauce with basil
  • 1/4 cup red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/4 cup Italian dressing
  • 3 teaspoons pepper sauce
  • 2 teaspoons salt
  • Juice of 1 1/2 lemons

Mix all ingredients together until well combined. Chill for 24 hours before serving.


1 cup butter
1 cup sugar
1 cup brown sugar
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs
1 cup raw oatmeal
1 cup rice krispies
1 cup shredded coconut
2 cups pecans
2 teaspoons vanilla

Cream together butter, and both sugars. Mix flour, baking powder and baking soda together and then add to sugar mixture. Add eggs and vanilla to mixture and then stir in oatmeal, rice krispies, coconut and pecans. Make long rolls and wrap in wax paper. Chill at least an hour. Slice half dollar size thin and bake at 350 degrees for 7 to 10 minutes. Good thing it makes 200 cookies, because they will disappear (and I don’t even like coconut).



  • 1 cup butter (reserve 2 Tablespoons)
  • 1 cup powdered sugar
  • 1 1/4 cup flour
  • 1/3 cup cocoa

Cream together. Spread into bottom of sprayed 9" x 13" pan. Bake at 325 degrees for 10 minutes.

In a saucepan on stove or in microwave, heat the following ingredients until thickened:

1 can sweetened condensed milk 

2 Tablespoons of the remaining butter

Stir in: 2 teaspoons of vanilla

Pour over crust. Bake until bubbly (watch carefully). Top with 1 1/2 cups milk chocolate chips. Let stand a minute or two until melted, then spread with a knife. Sprinkle with 1/2 cup toasted pecans.


The Ivy Buddha Bowl is always a work in progress in terms of what we include when we serve it.  It is so wholesome and good for you,that it is a bonus when it's delicious as well. You can serve it with or without GRILLED CHICKEN and surround it with our locally sourced (think Triple Creek Farms) SPRING GREENS, fried GARBANZO BEANS, ISRAELI COUSCOUS, marinated RED ONIONS, diced CUCUMBERS, fresh CHERRY TOMATOES, KALAMATA OLIVES, and FETA CHEESE. What really sets The Ivy's apart from others?  Our Housemade TAHINI DRESSING. 


  • 6 Tablespoons olive oil
  • 1 can garbanzo beans, rinsed and drained
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon cayenne pepper

Heat oil in large skillet on medium high. Carefully add beans and fry stirring often until bean sare golden and some crispy. With a slotted spoon, place on paper towel line plate. (Delicious as a snack, or add to salads. Healthy, healthy!)


  • 1/3 cup tahini
  • 1 medium lemon, juiced
  • 1-2 tablespoons maple syrup
  • 1 pinch of salt
  • 1 clove garlic, minced
  • Water to thin - between 3-6 tablespoons


4 leeks, white and green parts, cleaned well and sliced thinly
1 stick of butter
2 quarts of chicken stock
4 medium potatoes, peeled and coarsely chopped
12 medium carrots, peeled and coarsely chopped
3 tablespoons fresh marjoram, chopped, or 2 teaspoons dried marjoram
2 cups of whipping or heavy cream

Saute leeks in butter in a large pot over medium heat until wilted, stirring constantly. Add chicken stock, raise heat and bring to a boil. Add potatoes and carrots, reduce heat and simmer, cooking until vegetables are tender. Remove pot from heat and cool slightly. Puree mixture in blender (or use an immersion blender) adding cream and marjoram as batches are pureed. Reheat soup for serving. Serves 12. 



  • 1 Yellow Cake Mix
  • 2/3 cup vegetable oil
  • 1/2 cup sugar
  • 4 eggs, slightly beaten
  • 1 (9 ounce) can mandarin oranges, with juice


  • 1 small box instant vanilla pudding
  • 1 cup crushed pineapple, with juice
  • 1 (12 ounce) container frozen whipped topping, thawed

Mix all the cake ingredients together in an electric mixer and beat 2 minutes on high speed. Pour batter into greased 9 x 13-inch pan or two 9-in-round cake pans that have been greased and lined with parchment paper. Bake at 350 degrees for 25 or 30 minutes; set aside to cool completely.

For the frosting, mix the pudding and crushed pineapple together in an electric mixer and beat for 2 minutes on medium-high speed. Fold whipped topping into mixture, stirring very carefully. Spread over cooled cake, or frost middle and top of layers. Garnish with mandarin orange segments. Makes 12-15 servings. 


1 LARGE bunch kale
1 teaspoon sea salt
1/3 cup glazed walnuts - see recipe below (or sunflower seeds)
1/4 cup diced red onion
1/3 cup craisins (or currants)
3/4 cup dice apple (1/2 an apple)
1/4 cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup fresh, baby mozzarella balls (or fresh mozzarella cubed or gorgonzola cheese, crumbled)

Be sure to choose a large bunch of kale (or two small ones) or the salad will be overly salty and over-dressed. By large, I mean 16-20 leaves that are at least 12 inches long. De-stem kale by pulling leaf away from the stem. Wash leaves, Spin or pat dry. Stack leaves, rollup and cut into thin ribbons (chiffonade).Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 whole minutes. The volume of the kale should redue by about 1/3. 

For glazed walnuts, take 2 cups chopped walnuts and boil in water for 1 minute, then drain. Stir with 1/2 cup sugar, or a little more if needed. Spray a baking pan with non-stick spray, spread out the walnuts and bake in oven at 325 degrees for 5 minutes. Stir, then put back in oven for 3 to 4 more minutes. Let cool, break up walnuts.

Put kale in a fresh bowl and discard any leftover liquid. Stir onion, craisins, apple and glazed walnuts into kale. Dress with olive oil and vinegar and toss. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese.

Preparation time: 15 minutes. Makes 6 servings. Note: This recipe comes from Jennifer Adler M.S., C.N. 


10 eggs
½ cup sour cream
½ cup cream
2 teaspoons hot sauce
1 teaspoon salt
2 tablespoons butter
2 tablespoons olive oil
½ cup red onion diced
1 cup unpeeled potato, diced
1 teaspoon garlic pepper or lemon pepper

Preheat oven to 375 degrees. 

Scramble eggs with sour cream, whipping cream, salt, and hot sauce. Set aside

In an oven proof skillet, sauté onions with olive oil and butter. When soft, add potatoes, and fry until soft. For the meat frittata, add 7 slices of crumbled cooked bacon and 1 ½ cups crumbled cooked sausage. For Vegetable Frittata, add 2 to 3 cups of cubed vegetables (yellow squash, zucchini, sweet potatoes, spinach, kale, butternut squash, mushroom, peppers, etc!) Stir and mix well adding additional seasonings (your preference). Top the mixture with ½ cup Parmesan cheese and let cook about a minute on top of the stove and then place in oven for 25 to 35 minutes until eggs are set.

Delicious - no matter what you have on hand to throw in - easy to combine vegetables and meat as well.  Do note:  If you are using hard veggies like turnips, sweet potatoes, kohlrabi, or butternut squash, add them with the potatoes so they are partially cooked before going in the oven.


Cream 2 cups sugar with 4 eggs, then add the following 4 ingredients:

3/4 cup cocoa
1 teaspoon vanilla
1 teaspoon salt
2 tablespoons kahlua or other coffee liqueur

Separately, melt 1 cup butter, then stir in 2 tablespoons instant coffee granules until dissolved. Add to first mixture and blend well. Then add 1 cup flour to entire mixture. Pour into a 9" X 13" greased baking dish and bake at 350 degrees for 20 -23 minutes. Cool

For the frosting: dissolve 2 tablespoons instant coffee granules into 1 tablespoon hot water. Add 1 stick softened butter, 1/4 teaspoon salt, 2 tablespoons Kahlua. Beat in 3 cups powdered sugar until smooth and spreadable. If too thick, just add a little milk or water to make it spreadable. Frost cake and EAT.



  • 12 Ciabatta rolls
  • 1 recipe olive oil vinaigrette recipe dressing
  • Spinach
  • 1/2 pound Jack cheese (provolone), sliced
  • 1/2 pound Swiss cheese, sliced 
  • 1/2 pound ham, sliced
  • 1/2 pound corned beef, sliced
  • 12 slices salami
  • 1 cup sliced red onion
  • 4 large tomatoes, sliced thin
  • 1 recipe olive salad

Brush each half of Ciabatta roll with olive oil vinaigrette to thoroughly saturate the bread.

Cover bottom with spinach, then layer the provolone, Swiss, salami, corned beef and ham, in that order. Top these with the onions and tomatoes. Spread the olive spread over the inside of the top of the muffuletta. Place the top crust on the sandwich, push down firmly and wrap the sandwich in plastic wrap and set aside overnight (or 2!) with a weight on top. It really gets better with time. To serve, unwrap and cut in half.



Ingredients for 4 open faced sandwiches:

  • 1/2 small carrot peeled and quartered 
  • 2 ounces Monterey Jack cheese cut into 6 pieces
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 1 tablespoon brown sugar
  • 1/4 teaspoon pepper
  • 1/2 Granny Smith apple, pealed and cut into chunks
  • 1/2 ripe avocado, cut into 1/2 inch cubes
  • 2 tablespoons roasted sunflower seeds
  • Turkey, 2 slices for each sandwich, or as much as you want!
  • Foccacia or whole wheat bread, lightly toasted 

Process the carrot to a fine chop in a food processor with the steel knife. Add the jack cheese and also process. Add mayonnaise, brown sugar, salt and pepper. Process to mix well. Add apple chunks and process with three or four quick on-off pulses only. Spoon into a bowl and stir in avocado cubes. On the toasted bread, place the turkey slices and spoon 1/4 of the avocado mixture onto each sandwich and spread evenly. Broil until puffed and lightly browned. Sprinkle each with sunflower seeds and serve hot. Delicious!


2 pkgs Ramen noodles (set aside seasoning for another use)
1/2 cup slivered almonds
1/4 cup butter
Melt butter. Scrunch up noodles and mix with almonds. Toss with butter. Bake at 350 degrees for 10 minutes, stirring after 5 minutes.

1 head of cabbage, shredded
6 green onions, white and green parts sliced
1 cup diced radishes
Mix the cabbage, green onions and radishes together in a large bowl.

1/4 cup apple cider vinegar
1/2 cup oil
1/2 cup sugar
1 tablespoon soy sauce

Heat the above 4 dressing ingredients on stove, stirring constantly, until sugar is dissolved. Let cool for 10 minutes. Pour over cabbage mixture. Top with almond/Ramen noodle mixture when ready to serve.



  • 2 sticks butter
  • 2 ¾ cups sugar
  • 12 egg yolks, room temperature
  • 3 cups flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract

Cream butter and sugar together until the consistency of whipped cream. Add egg yolks one at a time, mixing well. Sift together flour, salt and baking soda. Add buttermilk and flour mixture to batter alternately, stirring after each addition; stir in vanilla. Divide batter between two greased and floured loaf pans. Bake at 350 degrees for 70 minutes, or until a toothpick inserted in the center comes out clean. Freezes great! Makes 8 slices per loaf.



  • 1 package dry yeast
  • 1/4 cup warm water
  • 2 1/4 cups flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 cup butter
  • 1/4 cup evaporated milk
  • 1 egg
  • 1/4 cup Craisins


  • 1/4 cup butter, softened
  • 1/2 cup light brown sugar


  • 2 tablespoons butter
  • 1 cup sifted powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons evaporated milk
  • 1/2 cup toasted pecans for garnish (optional)

Soften yeast in warm water. Mix flour, sugar and salt in a mixing bowl with paddle attachment. Mix in butter until particles are fine. Add evaporated milk, eggs, Craisins and yeast to butter and flour mixture. Mix well on low speed. Cover and chill in refrigerator at least 3 hours or overnight. 

Make the filling when ready to roll out the dough. Cream butter and brown sugar until thoroughly combined. Divide dough into 3 equal parts. On a floured surface, roll one part into a 6 x 12-inch rectangle. Spread with one-third of the filling. Roll-up starting with the longer side. Seal by pinching dough together. Form roll into a crescent shape and place on a cookie sheet lined with foil or parchment paper. Make 1/2-inch cuts along the outside edge of crescent, about 1 inch apart. Repeat with remaining portions of dough. Let crescents rise in a warm place until light, about 45 minutes. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Frost with icing while hot. 

To make icing, brown butter in a small iron skillet. Add powdered sugar and vanilla. Stir in evaporated milk until it is of spreading consistency, adding more evaporated milk if necessary. Spread icing on tea cakes while still warm. Sprinkle with pecans if desired. Serve slightly warm, cut into small pieces. Freezes great! Makes 8 to 10 servings.


2 1/2 cups water
1 teaspoon coarse salt
1 cup brown or red quinoa, well rinsed (We also use 2 packages of the individual Minute Rice Multi Grain as substitute)
2 cups red and green seedless grapes cut into halves
2 stalks celery, thinly sliced (about 3/4 cup)
1/2 cup chopped toasted walnuts
3 radishes, thinly sliced
3 green onion, thinly sliced (white and green parts)
2 tablespoon chopped fresh dill, or 2 teaspoons dried dill

1 garlic clove, minced
1 teaspoon coarse salt
2 teaspoons curry powder
3 tablespoons white wine vinegar
1/3 cup olive oil
1/4 teaspoon ground pepper  

Bring water and salt to a boil in medium saucepan and stir in quinoa. Reduce heat, cover and simmer until quinoa is very tender, about 12 to 14 minutes. Drain any excess liquid and put in bowl with the next 5 ingredients. Mix the vinaigrette ingredients together and pour over quinoa salad. Have a couple of servings as it is way too healthy.


1 cup of quinoa
1 cup diced celery
1 apple (we use Granny Smith), peeled, cored, and diced
4 green onions, thinly sliced
1 cup dried cranberries (Craisins)
1 cup pecans (toasted)

3 tablespoons salad oil
2 tablespoons cider vinegar
2 teaspoons worcestershire sauce
1 teaspoon dijon mustard
1 teaspoon dried sage (1 tablespoon if you have fresh)
½ teaspoon dried thyme (2 teaspoons if using fresh thyme)
1 teaspoon salt
½ teaspoon coarsely ground black pepper

Bring 2 cups water to a boil and stir in 1 cup quinoa; cover, and simmer for 10-15 minutes until water is absorbed. While quinoa is cooking, mix dressing ingredients and set aside. Cool quinoa slightly. Place in a large bowl and add next 5 ingredients (celery, apple, green onions, etc). Toss with dressing. Salad can be served at room temperature or cold. Serves 6 to 8.


1/2 pound red onion, sliced and sauteed in 2-3 Tablespoons butter
1 pound rainbow chard, leaves chiffonade, stems cut on bias
3 Tablespoons olive oil
1 Tablespoon fresh grate ginger (1 tsp if using dried)
2 Tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon pepper
Saute onions and chard stems until tender and caramelized, about 15 minutes.  Set aside.
Heat oil in large pan. Saute greens with salt, pepper and ginger for 3 or 4 minutes and then add maple syrup. Combine caramelized onions and stems.  
You can add beet greens as well if you have some on hand, but discard stems.
Serves from 1 to 6 depending on serving good! 



  • 4 cups of cauliflower florets
  • 2 Tablespoons olive oil
  • 1/2 teaspoon salt   
  • 1 teaspoon dried thyme
  • 4 Tablespoons butter   
  • 2 leeks, white and light green parts, thinly sliced. Rinse in cold water. 
  • 1 teaspoon garlic pepper (or fresh garlic)
  • 8 cups chicken broth (or vegetable broth)
  • 2 cups cream

Preheat oven to 425 degrees. Toss the cauliflower with the olive oil and put on a cookie sheet. Sprinkle with salt and thyme. Bake in oven until cauliflower begins to turn brown, stirring once during baking. May take 15 or 20 minutes.

While the cauliflower is roasting, melt 4 Tablespoons of butter in soup pan and saute the leeks for 5 or 6 mintues and then add fresh garlic (if using) and saute another minute. Add the broth and garlic pepper (if not using fresh garlic) and bring to a boil, reduce to a simmer and set aside until cauliflower is ready. Blend (or use immersion blender) the broth/onion mixture and cauliflower just a bit or you could save some of the whole cauliflower and add it back in after done blending (I like to have some of the cauliflower chunks in the soup). Once blended, add 2 cups of cream and reheat to serving temperature. 


3 pounds eggplant, halved length-wise
5 medium tomatoes, halved and cored
2 tablespoons olive oil, plus more for vegetables
1 head garlic,about 1/4 inch cut off top to expose cloves
1 medium onion, chopped
3 tablespoons tomato paste
2 cans low sodium chicken broth ( or 3 1/2 cups homemade chicken or vegetable broth)
1/2 teaspoon freshly ground pepper

Heat oven to 425 degrees. In a rimmed baking sheet, liberally brush eggplant and tomatoes with olive oil; arrange eggplant cut side down and tomatoes cut side up.  Brush cut side of garlic head with olive oil and wrap in foil.  Roast vegetables and garlic until vegetables are tender and browning in spots, about 45 minutes.  Let stand until eggplant is cool enough to handle, about 20 minutes. peel.

Meanwhile, in a large pot, heat oil over medium low heat.  Add onion and cook until softened 10 to 12 minutes.  Stir in tomato paste and cook 2 minutes.  Add eggplant and tomatoes.  Squeeze roasted garlic from skins into vegetables; stir to combine.  Stir in broth and pepper; bring to a simmer and cook 5 minutes.  Puree using an immersion blender or a food processor.  Season with salt and pepper to personal preference.  This makes about 10 cups. Delicious and so healthy ~ 75 calories per cup.


You do not have to clean gills. Rub or brush mushroom caps generously with olive oil. Place on a greased baking sheet gill side up. Sprinkle with balsamic vinegar and coarse salt. Bake 400 degrees for 10 to 15 minutes.

2 cups water
1 cup walnut pieces
3 tablespoons white sugar
Boil water and add walnuts and cook 1 minute. Strain the walnuts. Combine walnuts and sugar in a bowl and stir to coat the walnuts. Place walnuts on a cookie sheet. Bake at 325 degree oven for 8 to 10 minutes. Let cool and break apart. (Delish also in salads)

4 Tablespoons butter
2 cloves garlic, finely chopped
3 ounces bleu cheese
3 tablespoons mascarpone cheese
12-14 ounce fresh baby spinach

Sauté butter and garlic in skillet over medium heat 2 or 3 minutes, until garlic is soft. Add 2/3 of spinach and with prongs, toss to coat spinach. Do not totally wilt spinach. Add mascarpone cheese and stir until melted, adding rest of spinach and cooking 1 more minute. Spinach should still have some body. To prepare, divide spinach evenly between portabellas. Top with bleu cheese and walnuts and broil 1 to 2 minutes until cheese is warmed. Serve immediately.


4 to 6 cups fresh strawberries, hulled
2 cups sugar
2 cups buttermilk

Puree strawberries and sugar in food processor. Add buttermilk and blend well. Pour mixture into 9" x 12" baking dish and freeze 1 hour (center will still be mushy). Transfer mixture to processor and whip. Return to freezer for at least 4 more hours. (Serves 6)



3 Squash (6 servings)

Cut squash in half and clean out the seeds. Place upside down in dish with a little water and bake at 350 degrees for about 40 minutes or until soft. While squash are baking, in a small saucepan, add 1 apple, chopped coarsely with skin on, 3/4 cup brown sugar, 1/2 cup walnuts, 1/2 cup Craisins, 1 teaspoon cinnamon and 1/4 stick of butter. Cook over low heat until butter and brown sugar are melted. When ready to serve fluff up the squash with a teaspoon or so of butter, and then divide the apple mixture between the 6 squash. Serve immediately. Delish!



1/4 cup olive oil
2 Tablespoons butter
6 Tablespoons flour
10 cups chicken stock/water
8 cups corn
2 onions (medium dice)
4 potatoes (small dice)
1 cup red peppers (small dice)
1 cup green peppers (small dice) 
2 cups Half & Half

Brown onions in olive oil and butter. Mix in the flour and then add the chicken stock. Add 4 cups of corn and the potatoes. Cook until potatoes are tender. Puree mixture. Add the red and green peppers. Add Half & Half. Add the remaining 4 cups of corn. Heat to serving. Garnish with tomato and basil if desired. 



1 cup couscous - cooked per directions, cooled
2 beets diced - tossed with olive oil, salt and thyme, roasted until soft, cooled.
2 stems of kale, de-stemmed and coarsely chopped
1/2 cup feta, crumbled

    1/2 cup olive oil
    1 1/2 Tablespoons red wine vinegar
    1/2 lemon, juiced
    1/4 teaspoon sugar
    1/4 teaspoon each oregano, salt and pepper

Add dressing to beets and couscous mixture and mix gently. Add feta and kale. Garnish with 2 or 3 mandarin orange segments.



  • 3 eggs 
  • 1 1/2 cup sugar
  • 1 cup oil
  • 2 cups cooked beets, unsalted - send through blender
  • 4 ounces melted chocolate
  • 1 teaspoon vanilla
  • 1 3/4 cup flour
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Whip eggs and sugar until creamy. Add oil, beets, chocolate and vanilla. Add dry ingredients slowly (flour, baking soda and salt). Grease and flour an angel food or bundt cake pan (or spray with Pam cooking spray). Pour batter into cake pan and bake at 350 degrees for 50-60 minutes. Test with toothpick. Cool for 10 minutes and remove from pan. Frost with Philadelphia Cream Cheese Frosting. This cake becomes more moist each day. 



  • 1/2 cup vegetable oil 
  • 1/2 cup olive oil
  • 1/2 cup white balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons minced green onions
  • 1/2 teaspoon salt 
  • 1/2 teaspoon sugar 
  • 1/4 teaspoon coarse black pepper
  • 2 pounds cooked, peeled medium shrimp (24-28 count)
  • 2 (15 ounce) cans, marinated artichoke hearts, drained and cut in half

Process the dressing ingredients together in a food processor or blender to make a dressing. Marinate shrimp and artichokes in dressing for at least 6 hours or overnight in refrigerator. Use a slotted spoon to remove shrimp and artichokes when ready to serve, and serve with toothpicks. The leftover dressing is also great served over lettuce.

Makes 36 appetizers. 


16 ounce mixed pasta shapes
1/2 onion, thinly chopped 
4 strips bacon, cut up
2 cups cream
3/4 cup parmesan cheese
12 ounces blue cheese
1/4 teaspoon garlic pepper
2 cups mozzarella 

Sauté bacon bits and onion until cooked and caramelized. Cook pasta as per package directions. Mix bacon with cream, parmesan cheese, blue cheese and garlic pepper. Add drained pasta. Pour bacon mixture into a greased, 9" x 13" baking dish. Cook at 350 degrees, covered, for 20 minutes. Uncover and sprinkle the mozzella cheese on top and bake, uncovered, for 5 to 10 minutes until golden and bubbly. Serve and be comforted!


4 baking potatoes
1 onion, chopped
1 stick butter
1/8 teaspoon cayenne pepper
2 teaspoons kosher coarse salt
1/4 teaspoon pepper
1 cup grated cheddar cheese
1/3 cup instant potato flakes
1/2 to 3/4 cup heavy cream

Scrub potatoes, dry, and then pierce with a fork. Bake at 425 degrees for 45 minutes to 1 hour, or until tender. Cook onion in butter on low heat until clear and tender, about 20 to 25 minutes. Halve potatoes lengthwise. Scoop out the pulp, leaving shells intact. Mash the potatoes; add seasonings, onion mixture, cheese and potato flakes. Beat in enough of the heavy cream for a fluffy consistency; fill shells. May freeze potatoes at this point. Bake at 400 degrees for 20 to 25 minutes, or until golden on tops. To serve from frozen state, let thaw 30 minutes before baking. Makes 6 to 8 servings.


6 cups broth (vegetable or chicken)
1 can stewed whole plum tomatoes (28 ounces)
3 cups (1 to 2 inch cubed) butternut squash
1 sliced onion
2 carrots, peeled and cut in coins
4 cloves of garlic, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

1/2 cup ditalini pasta
8 ounces Swiss Chard, sliced, after removing tough stems
1 can white northern beans or cannelli beans
1 can red kidney beans
1/2 teaspoon red pepper flakes
1/2 cup Parmesan cheese (optional)

Add first nine ingredients to stock pot. Bring to a boil and then reduce and simmer 1 hour. Add pasta, Swiss chard, both beans, and red pepper flakes. Simmer 30 more minutes. Adjust seasonings. Garnish with grated parmesan cheese, if desired, and serve.


1 stick butter, divided
1 cup breadcrumbs
1 teaspoon salt
3 cups diced sweet onions

1 tablespoon flour
2 cups finely grated swiss cheese
1 teaspoon salt
1/4 teaspoon cayenne pepper

1 cup scalded milk
3 eggs, well beaten

Melt half the butter and mix with breadcrumbs and salt. Place in a well greased 8-inch pie pan and press into bottom and up sides. Sautee onions in remaining butter slowly, stirring constantly until onions are clear and tender. Remove from heat. Drain onions and pour over crust. Combine flour, cheese, salt and cayenne pepper. Scald milk, add eggs and stir. Add milk mixture to cheese mixture. Carefully pour batter over onions. Bake at 350 degrees for approximately 30 minutes or until golden brown. Makes 6 to 8 servings. 


4 Tablespoons butter
1 Tablespoon brown sugar
4 Tablespoons olive oil
3 cups diced onion
4 cloves garlic, finely chopped
2 teaspoons coriander seed
1 teaspoon cayenne
8 cups vegetable or chicken broth
4 cups water
1 cup peanut butter
5 pounds sweet potatoes, coarsely chopped
1 batch Swiss chard

Melt butter and olive oil in large Dutch oven over medium high heat. Add onion, sugar and 2 teaspoons salt. Cook stirring frequently, until onion softens, 5-7 minutes. Stir in garlic, coriander, and cayenne and cook until fragrant about 1 minute. 

Add broth, water, sweet potatoes and peanut butter. Bring to boil over high heat. Turn heat to low and cook, partly covered, until sweet potatoes are easily pierced with knife, 25-30 minutes.

Work in batches, and puree soup in blender or food processor (or immersion blender) until smooth. Return to soup pot and add coarsely chopped Swiss chard and reheat over medium low heat. Season with salt and pepper to taste. May garnish with cilantro.