Deviled Eggs

Yield: 12 deviled eggs


  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • Black pepper
  • Smoked paprika (for the garnish)


  1. Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
  2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
  3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve. If you are not serving immediately, keep chilled

Creamy Tomato Soup (Vegan)

Yield: 8 servings


  • 2 tablespoons olive oil
  • 1 medium onion, chopped coarsely
  • 3 cloves of garlic, chopped
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt
  • Black pepper
  • 1 pound of potatoes (Ideally waxy, such as Yukon gold. This amount is about 2-4 average-sized potatoes)
  • 1 cup sun-dried tomato (not packed in oil, just plain, sun-dried tomatoes)
  • 6 cups water or vegetable broth
  • 1, 28-oz can of crushed tomatoes
  • Juice of 1/2 a lemon


  1. Chop onions and garlic. Peel your potatoes and cut them into approximately 1-inch cubes.
  2. Preheat a large soup pot over medium heat. Sauté (cook) the onions in the olive oil until the onions are translucent- approximately 6 minutes
  3. Add the garlic, herbs, salt, and pepper. Sauté for 1 more minute, until the garlic is fragrant.
  4. Add the potatoes and sun-dried tomatoes. Pour in the water. Cover and bring to a boil.
  5. Once the soup is boiling, lower the heat to medium, cover, and let simmer for about 20 minutes, until the potatoes are tender and the sun-dried tomatoes are soft.
  6. Add the crushed tomatoes and heat through. If you have an immersion blender, puree the soup until very smooth. If you do not, transfer into a food processor once cooled, process, and reheat in the pot. Add lemon juice if desired.

For citation, click here

Garbanzo and Potato Curry


  • 4 potatoes, peeled and cubed
  • 2 tbsp vegetable oil (I prefer coconut)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 4 tsp curry powder
  • 2 tsp garam masala, or similar
  • 1, 1 inch, piece of fresh ginger, peeled and minced
  • 2 tsp salt
  • 14.5 oz can of diced tomatoes
  • 15 oz of canned garbanzo beans (chickpeas), rinsed and drained
  • 1 cup of frozen peas
  • 14 oz of canned coconut milk

(Most ingredients can be found at local Asian markets or ordered online, but most spices can be substituted for commonly found alternatives)


  1. Prepare ingredients as instructed above
  2. Place the potatoes into a large pot or frying pan and cover with salted water
  3. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes
  4. Drain and allow to steam dry for a couple of minutes
  5. Heat the vegetable oil in a large skillet over medium heat
  6. Stir in the onion and garlic, cook and stir until the onion has softened and turned translucent (about 5 minutes)
  7. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt
  8. Cook for 2 minutes and then add the remaining ingredients
  9. Bring the mixture to a simmer for 5 to 10 minutes and then serve

(Original recipe from allrecipes found on citations page)


Lemon Greek Potatoes


  • 6 medium potatoes
  • 1/2 cup fresh lemon juice (approx. 2 1/2 lemons)
  • 1/3 cup vegetable oil
  • 1 tbsp olive oil
  • 2 tsp black pepper
  • 1 1/2 tsp dried oregano
  • 2 garlic cloves
  • 3 cups hot water
  • Chopped fresh parsley (to taste)


  1. Preheat your oven to 475° F
  2. Cut potatoes into cubes or wedges and chop garlic and parsley.
  3. Toss together the potatoes, lemon juice, oils, spices, and garlic in a baking pan, approximately 8 x 12 inches in dimension.
  4. Add the water and bake uncovered for about 45 to 60 minutes, stirring every twenty minutes and adding extra water if sticking occurs or previous water disappears
  5. Be cautious not to burn potatoes in the last twenty minutes of cooking. Allow for the evaporation of the water
  6. Garnish with fresh parsley if desired and serve

Mac N’ Cheese Sauce

Makes approximately 2 servings


  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 cup milk (any kind)
  • Nutmeg, to taste
  • Cheese- any kind, to taste (I choose to use about a cup of cheddar)


  1. Melt butter in a medium saucepan. Once melted, add the flour to create a roux and let cook until the mixture begins to turn golden.
  2. Once golden, add the cup of milk and whisk together until there are no clumps of roux left. Add nutmeg, if desire, and allow the milk to heat until lightly boiling.
  3. Add in the desired amount of cheese and mix until incorporated. The sauce should be thick, but note that it will thicken as it cools down or extra cheese is added

To serve, simply mix with your pasta of choice and enjoy! If you would like to make a vegan version, simply use a plant-based milk of your choice (I like almond milk for this recipe) and a vegan cheese substitute.

Green Goddess Dressing

Serves 2-3 cups


  • ½ cup mayonnaise
  • 1 cup Greek yogurt
  • 1 oz. (weighed) fresh basil leaves, finely chopped (if you do not have this much available, add a little more pesto)
  • 2 tablespoons shallot, minced
  • 2 tablespoons basil pesto
  • ¼ cup white wine vinegar
  • 1 tablespoon  agave syrup
  • 1 teaspoon dijon mustard
  •  pinch of kosher salt & coarse black pepper


  1. Prepare the basil and shallots as outlined in ingredients. For ease and efficiency, you can also place these 2 ingredients in a blender with the white wine vinegar to make a liquid
  2. Measure and combine the ingredients in a mixing bowl and mix with a wire whisk until thoroughly combined.
  3. Transfer to an airtight container and refrigerate. I find that it keeps for about one week. 


-This is an adaptation of the recipe used by Paner and I find it’s directly comparable 

Simple French Loaf


  • 1 1/2 cups warm water (not hot, but about the temperature of a nice bath)
  • 1 tbsp honey (3/4 if using pure honey. Feel free to substitute in sugar if you do not eat honey)
  • 1 1/2 tsp salt
  • 1 tbsp Active Dry Yeast
  • 3 1/2+ cups all-purpose flour


  1. Mix together the water, honey, salt, and yeast. Let sit for 5-10 minutes until bubbles form on the surface
  2. Add flour and incorporate until no longer sticky. If you are going to add in garlic powder, add it to the flour and mix before incorporating. Incorporate fresh ingredients or extras (olives, minced onion, etc.) after incorporating the flour. Make sure the dough “bounces back” if poked.
  3. Allow the dough to rest for 20-40 minutes
  4. Form the dough into a load. Allow to bake for approximately 20 minutes, until the bottom is solid when knocked on [Note: if adding a wet mix-in, such as olives, the baking time may increase]

Basic Pie Crust


  • 2 cups flour
  • Pinch of salt
  • 10 tbsp of butter (chilled and cubed)
  • 2 large egg yolks
  • 4 tbsp ice water


*note: all ingredients should be kept as cold as possible during this process! The colder the butter stays, the flakier the crust!*

  1. Mix the egg yolks and ice water, leave chilling until butter/flour mixture is ready
  2. Place flour into bowl. Drop butter in 1 cube at a time, leaving remaining butter on a cold surface or in a cold location.
  3. Using the tips of your fingers on one hand, pinch butter into flour, while keeping your other hand on a cool surface, such as an ice pack. Alternate hands as you go to keep the butter at an optimal temperature
  4. Add approximately 3/4 of the egg mixture into the mixed butter and flour
  5. Work dough together, adding more egg mixture if needed. Once a ball can be formed in your fist, the dough is ready
  6. Form a disc with the dough and wrap in cling-wrap or plastic.
  7. Chill for at least 20 minutes. The dough can remain in the fridge for up to 4 days and in the freezer for up to 3 months.