Honey Mustard Slaw

Sweet, tangy, and even diet friendly.

•1 Medium head cabbage (or any combination), shredded or chopped
•2 Tbsp. yellow mustard
•2 Tbsp. dijon mustard
•3 Tbsp. honey
•3 Tbsp. vegetable oil
•1 Tsp. poppy seeds
•½ Tsp. freshly ground black pepper

Combine the mustards, honey, oil, poppy seeds, and pepper in a container with a tight fitting lid. Shake the ingredients vigorously until thoroughly combined, and chill for at least 24 hours. When ready to serve, toss the cabbage with the dressing.

Parmesan Baked Herb Fries

Can fries be considered healthy?


Prep Time: 10 Minutes
Total Time: 50 Minutes

•4 Medium-large idaho potatoes, cut into thick fries
•2 Tbsp. vegetable or olive oil
•1 Tsp. italian herb seasoning
•½ Tsp. onion powder
•½ Tsp. garlic powder
•Pinch of kosher salt or freshly ground sea salt
•Pinch of freshly ground black pepper
•2 Tbsp. freshly grated parmesan cheese (must be finely grated right before preparing)

Combine the oil, seasonings, and cheese in a bowl, then toss with the fries. Mix them around with your hands or a big spoon, and make sure that every fry is coated. Lay the fries out in an even layer on a baking sheet lined with foil and a cooling rack. Bake at 425° for about 40 minutes, or until they are all golden brown. I like to sprinkle over a little more parmesan right after they come out of the oven, and serve.

Garlic & Herb Crescent Rolls

For those nights when homemade bread just isn't an option.


Yield: 8 Rolls
Prep Time: 5 Minutes
Total Time: 18 Minutes

•1 Can refrigerated crescent roll dough
•3 Tbsp. melted butter or margarine
•1 Large clove of garlic, freshly grated
•1 Tsp. dried basil
•½ Tsp. dried rosemary
•½ Tsp. dried oregano
•Small pinch of red pepper flakes or crushed red pepper

Combine the butter and herbs, and brush over each triangle of crescent dough. Roll up the crescents, brush tops with remaining butter mixture, and bake at 375° for 10-12 minutes. I like to serve with marinara sauce.

Strawberry Spinach Salad

A summertime favorite.

Prep Time: 15 Minutes

•½ Cup slivered almonds
•Juice of 2 lemons
•1 Tbsp. poppy seeds
•1/3 Cup onion, chopped
•Pinch of sea salt or kosher salt
•1 Tbsp. dijon mustard
•1-2 Tbsp. granulated sugar (optional)
•Vegetable oil
•8 Cups fresh spinach, cleaned and trimmed
•1 Lb. fresh strawberries, cleaned, trimmed, and sliced

Prepare your almonds by toasting them in a dry pan. Keep an eye on them, because they will burn very easily. Set aside to cool. In a blender, combine the lemon juice, poppy seeds, onion, salt, mustard, and optional sugar (I don't use any sugar, but most people will prefer the sweetened taste...you can taste it first, and add the sugar if you think you'll like it). Pulse until there are no more chunks of onion. With the blender on, slowly pour in oil until the dressing is at your desired consistency. Now just toss the spinach, sliced strawberries, almonds, and dressing, and serve.

Sauteed Green Beans & Heirloom Tomatoes

An ’Oh So Yummy’ way to get your veggies!

Prep Time: 10 Minutes
Total Time: 15 Minutes

•1 Lb. fresh green beans, ends cut off
•4 Tbsp. butter or margarine
•2 cloves of freshly grated garlic
•1 Tsp. fresh ground sea salt
•½ Tsp. fresh ground black peppercorns
•1 Tbsp. fresh chopped basil
•1½ Cups halved cherry heirloom tomatoes

Steam green beans. Meanwhile, over medium-high heat add butter and garlic to sauté pan. Cook until the garlic is just barely brown. Add the steamed green beans to the pan and toss. Add salt and pepper. Remove from heat and add tomatoes and basil.