Appetizers

Spinach Artichoke
Flatbread

8 oz. cream cheese, softened

1/2 cup of finely chopped artichoke hearts
1/2 of cup finely chopped spinach
2 cups of shredded mozzarella
2 cups of freshly grated Parmesan
2 garlic cloves, minced
1/2 tsp. of red peppers flakes
1/2 of kosher salt
1/2 of Freshly ground black pepper
1 Crescent dough

1 egg, beaten
1 tbsp. Of Chopped parsley

1 large bowl
1 mixing spoon
1 chef knife
measuring cups & measuring spoons
1 medium baking sheet
1 parchment paper
1 serving plate

Step 1
Preheat oven to 350° and line a medium
baking sheet with parchment paper.
In a large bowl, combine the 8 ounces of
cream cheese, 1/2 cup of finely chopped
artichoke, 1/2 cup of finely chopped
spinach, cheeses, garlic and red pepper
flakes. Season with 1/2 teaspoon of
kosher salt and white pepper and fold
until smooth.

Step 2
Remove crescent dough from packaging flat
on baking sheet. Spread all cream cheese
mixture on dough, leaving a 1/2” crust.
Brush crust with egg wash and bake until
crust is golden and cheese is melted and
bubbly, about 30 minutes. Garnish with
more parmesan and parsley, place on
serving plate, slice with chef knife
and serve.
Chicken Pot Pie Bites

For the pastry shells:

• All-purpose flour, as needed
• 2 (14- to 16-ounce) packages all-butter puff pastry, thawed in the refrigerator if frozen
• 1 large egg
• 1 tablespoon water
For the chicken pot pie filling:
• 1 (1-pound) bone-in chicken breast
• 2 teaspoons olive oil
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons unsalted butter
• 1/3 cup finely chopped celery (from about 1 medium stalk)
• 1/3 cup finely chopped shallot (from about 1 medium shallot)
• 1/4 cup finely chopped carrot (from about 1 small carrot)
• 3 tablespoons Cognac or dry sherry
• 3/4 cup heavy cream
• 1/2 cup chicken stock or low-sodium chicken broth
• 1/4 teaspoon ground sage
• 1 1/2 teaspoons cornstarch
• 1 1/2 teaspoons water
• 1/3 cup frozen petite peas, thawed
• 1 tablespoon coarsely chopped fresh Italian parsley leaves

1. Heat the oven to 400°F and arrange a rack in the middle. Meanwhile, line 2 baking sheets
with parchment paper and lightly dust them with flour. Unfold 1 pastry sheet, lay it flat
on one of the baking sheets, and place it in the freezer for 15 minutes. Leave the other
puff-pastry package in the refrigerator and set the other baking sheet aside.

2. Remove the pastry from the freezer and slide it onto a work surface on the parchment.
Line the baking sheet with a fresh sheet of parchment and set it aside. Unfold the second
 sheet of pastry, lay it flat on the remaining floured baking sheet, and place it in the
freezer for 15 minutes.
3. Meanwhile, use a fluted 1-3/4-inch round cutter to cut 35 circles out of the first sheet of
pastry, pushing straight down through the pastry without twisting. Remove the scraps and
transfer the circles to the baking sheet with fresh parchment, leaving 1/4 inch of space
between each; set aside at room temperature.

4. Whisk together the egg and water in a small bowl until combined; set aside.

5. Remove the second pastry sheet from the freezer and slide it onto the work surface on the
parchment. Using the 1-3/4-inch cutter, cut 35 circles, pushing straight down without
twisting. Using a fluted 1-1/4-inch round cutter, cut out smaller concentric circles from
the centers (if the pastry becomes too soft, return it to the freezer until firm). Remove the
smaller centers and the outer scraps to reveal the puff-pastry rings. You should now have
35 larger circles and 35 rings. Place the baking sheet in the freezer until the pastry is firm,
about 5 minutes.

6. Use a pastry brush to lightly brush each of the larger circles with the egg wash, working 5
pieces at a time. Place the rings on top of the larger circles, lining up the edges and
pressing lightly to make them adhere. Discard the remaining egg wash.

7. Bake until browned and puffed, about 20 to 25 minutes. Using the handle of a wide
wooden spoon, punch down the centers of the pastry shells. Leave the oven on. (If you’re
making the pastry shells in advance, store them in an airtight container at room
temperature.)

For the chicken pot pie filling:

1. Rub the chicken breast on both sides with the olive oil and season generously on both
sides with salt and pepper. Place on a baking sheet and cook until an instant-read
thermometer inserted in the center registers 165°F, about 30 to 35 minutes.

2. Remove from the baking sheet to a cutting board and let rest until cool enough to handle,
about 20 minutes. When the chicken is ready, remove the meat from the bone, discarding
the skin, cartilage, and fat. Cut the meat into 1/4-inch cubes and set aside (you’ll need 1
cup).

3. Melt the butter over medium heat in a large frying pan until foaming. Add the celery,
shallot, and carrot and season generously with salt and pepper. Cook, stirring
occasionally, until the vegetables have almost softened, about 5 minutes.
4. Remove the pan from the heat and carefully add the Cognac or sherry. Increase the heat
to medium high, return the pan to the stove, and cook until the alcohol has almost
evaporated, about 2 minutes.
 5. Reduce the heat to medium. Add the cream, stock or broth, and sage, stir to combine, and
simmer, adjusting the heat as necessary, until the vegetables are tender, about 4 minutes.
Meanwhile, place the cornstarch and water in a small bowl and stir to combine.

6. Add the cornstarch mixture to the pan. Bring to a simmer, whisking occasionally, until
thickened, about 2 minutes. Remove from the heat and stir in the peas, parsley, and
reserved chicken until coated and warmed through. Taste and season with salt and pepper
as needed.

7. When ready to serve, spoon the hot filling into the pastry shells and serve immediately.

Salads
Josii Salad With Tangy Apple Dressing

1 cup of romaine lettuce chopped

1 1/2 cups of tomatoes diced
1/2 cup of carrots julienne
1/2 cup of yellow onion sliced
1 cup of pepper jack cheese small diced
1/4 cup of dried cranberries
2 eggs
1 cup of green apples chopped
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
1 teaspoon of lemon Juice
1 teaspoon of white pepper
1 teaspoon of white salt
1 teaspoon of cayenne pepper
1 teaspoon of chilly pepper flakes
2 cups of water
2 tablespoons of white vinegar
1 large pot
1 Large Bowl
1 medium bowl
1 whisk

Step 1
In the Large bowl pour in the olive oil, balsamic vinegar,
lemon juice, 1 teaspoon of white pepper, 1 teaspoon of
white salt, 1 teaspoon of cayenne pepper, 1 teaspoon of
chilly pepper flakes, and mix with whisk.
Step 2
In the large pot pour in the 2 cups of water, the 2
tablespoons of of white vinegar, bring to a boil. While
waiting for the water to boil, crack the two eggs into
a medium bowl. Cook one egg at a time, swirl the egg
and cook for 2 minutes. Remove from water

Step 3
Pour in the 1 pound of romaine lettuce,1/2 cups of tomatoes
diced, 1/2 cup of carrots julienne, 1/2 cup of yellow onion
sliced, 1 cup of pepper jack cheese small diced, and mix.

Step 4
Mix in 1/4 cup of dried cranberries, 1 cup of green apple,
mix again, place the two poached eggs on top and your done!

Brielle Kale Salad

1 cup of kale chopped

1 cup of red cabbage chopped
1/4 cup of carrots julienne
1/3 cup of yellow peppers sliced
1/3 cup of orange peppers sliced
1/3 cup of red peppers sliced
1 cup of Parmesan cheese
1 skinless chicken breast
2 egg yolks
1 whole mango diced
½ Lime
1 cup of olive oil
1 tablespoon of white salt
2 teaspoon white pepper
1 teaspoon of brown sugar
1 tablespoon of lemon juice
1 tablespoon of honey
1 tablespoon of olive oil
1 large bowl
1 chef knife
1 whisk
1 Salad spoon
1 Grill

Step 1
In the large bowl pour in the 2 egg yokes,
1 cup of olive oil, ½ cup of balsamic vinegar,
1 tablespoon of honey, and mix together.
Step 2
Pour in the 1 cup of chopped kale, the 1 cup of
chopped red cabbage, the 1/4 cup of carrots
julienne, the 1/3 cup of yellow peppers sliced, the
1/3 cup of orange peppers sliced, the 1/3 cup of red
peppers sliced, and the 1 cup of Parmesan cheese.

Step 3
Pound chicken to 1/2 thickness for perfectly
cooking. In a large ziploc bag pour in the 1
tablespoon of olive oil, 1 tablespoon of lemon
juice, 1 teaspoon of brown sugar, 1 teaspoon of
white pepper, and 1 teaspoon of salt. Let it
marinade for 30 minutes. Place on the grill and
cook for 6 minutes on each side.

Step 4
Pour in ½ of white salt, ½ of black pepper,
and 1 whole mango diced. Mix together well,
and squeeze in the lime. Mix together well,
sliced the grilled chicken breast and
place in on top of the salad, and enjoy!

Entrees
Classic Fish & Chips

For the Fish:

• 2 ounces/55 g all-purpose flour (divided)

• 2 ounces/55 g cornstarch
• 1 teaspoon baking powder
• Sea salt, to taste
• Black pepper, to taste
• 1/3 cup beer (dark beer)
• 1/3 cup sparkling water
• 4 (7-ounce) haddock fillets (sustainable Icelandic cod is a great alternative)

For the Chips:

• 2 pounds potatoes (peeled)

• 1 quart/1 L vegetable oil (or lard for frying)

Instructions
 1. In a large bowl, mix all but 2 tablespoons of the flour (set aside) with the cornstarch and
baking powder. Season lightly with a tiny pinch of salt and pepper.
2. Using a fork to whisk continuously, add the beer and the sparkling water to the flour
mixture and continue mixing until you have a thick, smooth batter. Place the batter in the
fridge to rest for between 30 minutes and an hour.
3. Meanwhile, cut the potatoes into 1/2-inch slices, then slice these into 1/2-inch-wide
chips. Place the potatoes into a colander and rinse under cold running water.
4. Place the washed potatoes into a pan of cold water. Bring to a gentle boil and simmer for
3 to 4 minutes.
5. Drain carefully through a colander then dry with kitchen paper. Keep in the fridge
covered with kitchen paper until needed.
6. Meanwhile, lay the haddock fillets on a sheet of kitchen paper and pat dry. Season lightly
with a little sea salt.
7. Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Cook the potatoes a few
handfuls at a time in the fat for about 2 minutes. Do not brown them. Once the chips are
slightly cooked, remove them from the fat and drain. Keep to one side. They have
transformed from potatoes to chips.
8. Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss
each haddock fillet in the flour and shake off any excess.
9. Dip into the batter, coating the entire fillet.
10. Check that the oil temperature is still 350 F. Carefully lower each fillet into the hot oil.
Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the fillets
from time to time with a large slotted spoon.
11. Once cooked, remove the fillets from the hot oil and drain on kitchen paper. Sprinkle
with salt. Cover with greaseproof paper and keep hot
12. Heat the oil to 400 F then cook the chips until golden and crisp, or about 5 minutes.
Remove from the oil and drain. Season with salt.
13. Serve immediately with the hot fish accompanied by your favorite condiment.

Baked Salmon With Asparagus and

Baby Red Roasted Potatoes

INGREDIENTS

• 4 salmon fillets
• 1 pound asparagus ends trimmed
• 2 pounds baby red or gold potatoes, quartered
• 3 tablespoons olive oil
• salt and pepper to taste
• 2 teaspoons Italian herb blend see note
• 1 teaspoon garlic powder
• 2 tablespoons butter melted
• 2 tablespoons honey
• 1 teaspoon dijon mustard
• 1/2 teaspoon Italian herb blend
• 1/2 lemon, thinly sliced

INSTRUCTIONS

1. Preheat oven to 400 degrees. Toss potatoes with 2 tablespoons olive oil, salt and pepper to
taste, garlic powder, and 2 teaspoons Italian herb blend. Arrange on a large sheet pan and
bake in preheated oven for 10 minutes.
2. Arrange salmon fillets and asparagus on the sheet pan. Whisk together melted butter, honey,
dijon mustard, and 1/2 teaspoon remaining Italian herb blend. Brush onto salmon fillets.
3. Drizzle asparagus with remaining 1 tablespoon olive oil, season with salt and pepper to taste
and place lemon slices between the asparagus spears.
4. Bake for 15 minutes until asparagus and potatoes are fork-tender and salmon is cooked
through. Serve immediately.

BBQ Meatloaf With Green Bean

& Garlic Mashed Potatoes

Ingredients

Meatloaf

• 1/2 cup onion

• 1 egg
• 1/2 cup oats
• 1 lb ground turkey

BBQ Seasoning

• 1 tbsp smoked paprika

• 3/4 tsp celery seed
• 1 t sp garlic powder
• 1 tsp dry mustard
• salt to taste
• pepper to taste

Easy BBQ Sauce

• 1 cup tomato sauce Low Sodium

• 1 tbsp Worcestershire Sauce
 • 2 tbsp brown sugar

Sides

• 2 cups mini potatoes

• 1 1/2 cups carrots
• 1 pound green beans raw

Instructions

1. Combine paprika, celery seed, garlic powder, dry mustard, and salt and pepper. Remove
1.5 tablespoons of the seasoning and set aside
2. Combine tomato sauce, Worcestershire sauce, brown sugar, and the rest of the BBQ
seasoning into a small bowl.
3. Mix ground turkey, onions, oats, egg, salt and pepper, and the 1.5 tablespoons of BBQ
seasoning that you set aside in a large bowl. Add 1/2 cup of BBQ sauce to the meatloaf
mixture. The rest will be added to the top of the meatloaf.
4. Add 1 1/2 cups water to the Instant Pot and place trivet on the bottom of the pot.
5. Place potatoes on the trivet.
6. Make a “bowl” for the meatloaf with aluminum foil. Be sure to spray the foil with oil so
the meatloaf doesn't stick.
7. Make a "bowl" for the carrots like you did for the meatloaf and place it next to the
meatloaf.
8. Close and lock the lid and turn the valve to sealing. Select Pressure Cook and set the cook
time for 15 minutes.
9. Make a large “bowl” for the green beans with aluminum foil. This can be big–the size of
the pot.
10. Once cooking is complete, quick release the pressure and remove the lid.
11. Remove the lid and add the green beans to the top of the pot (on top of the meatloaf and
carrots). Add the lid and set pressure cook time to 1 minute.
12. When cook time is finished, quick release the pressure and carefully remove green beans,
meatloaf, carrots, and potatoes from the pot.
13. And, Enjoy!

Desserts
Apricot Coffee Cake

2/3 cup of unsalted butter

9 egg whites
1 1/2 cups of all-purpose flour
1 1/2 cups of confectioners' sugar
3 cups (330 grams) almond flour
1/2 of teaspoon salt
1 teaspoon of baking powder
4-5 apricots, halved and pitted
3 tablespoons of granulated
sugar, for sprinkling

1 mixing bowl
1 parchment paper
1 9 x 13 inch baking pan
1 bowl of ice water
1 mixing spoon

Step 1
Preheat your oven to 350 degrees F. Line a
9" x 13" pan with parchment and grease the
parchment and sides.Beat your egg whites until
foamy. Add the confectioners' sugar and beat
for another minute.

Step 2
Add the flour, almond flour, baking powder,
melted butter, and salt and gently fold all the
ingredients together, taking care not to
deflate the batter too much.

Step 3
Pour the batter into your prepared pan and
smooth the top. Place your apricots in cold water,
bring to a boil, remove from heat and place in ice
water. Remove from ice water and sprinkle
liberally with sugar.
Step 4
Bake for 40-45 minutes, or until the fruit is soft
and the edges of the cake are golden brown.
Remove from the oven and let cool before
slicing.

Strawberry Shortcakes

Ingredients

Strawberries + Whipped Cream

• 6–7 cups quartered strawberries

• 1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) heavy cream

Biscuits

• 3 cups (375g) all-purpose flour, plus extra for hands and work surface*
• 1/4 cup (50g) granulated sugar
• 2 Tablespoons aluminum free baking powder (yes, Tablespoons)
• 1 teaspoon salt
• 3/4 cup (180g) unsalted butter, cold and cubed
• 1 cup (240ml) cold buttermilk*
• 2 Tablespoons (30ml) heavy cream or buttermilk
• coarse sugar, for sprinkling

1. Start with the strawberries: Stir the strawberries and 1/4 cup (50g) granulated sugar
together in a large bowl. Cover and set in the refrigerator until ready to use. This time
allows the strawberries to release their delicious juices.
2. Make the biscuits: Preheat oven to 425°F (218°C). Mix the flour, granulated sugar,
baking powder, and salt together in a large bowl or in a large food processor. Whisk
or pulse until combined. Add the cubed butter and cut into the dry ingredients with a
pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs
form. If you used a food processor, pour the mixture into a large bowl.
3. Pour buttermilk on top. Fold everything together with a large spoon or rubber spatula
until it begins to come together. Do not overwork the dough. The dough will be
shaggy and crumbly with some wet spots. Pour the dough and any dough crumbles
onto a floured work surface and gently bring together with generously floured hands.
Using floured hands or a floured rolling pin, flatten into a 1/2 inch thick rectangle as
 best you can. Cut into 2.75 or 3-inch circles with a biscuit cutter. (Tip: Do not twist
the biscuit cutter when pressing down into the dough– this seals off the edges of the
biscuit which prevents them from fully rising.) Re-roll any scraps until you have 10-
12 biscuits. Note that I skipped re-rolling when photographing these steps, so you
only see 9 in the picture above.

4. Arrange in a 10-inch cast iron skillet (see note) or close together on a parchment
paper or silicone baking mat lined baking sheet. Make sure the biscuits are touching.

5. Brush the tops with 2 Tablespoons heavy cream or buttermilk and sprinkle with
coarse sugar. Bake for 15-18 minutes or until biscuits are golden brown on top.
Remove from the oven and allow to cool for 10 minutes before assembling.

6. Make the whipped cream: Using a hand mixer or a stand mixer fitted with a
whisk attachment, beat the heavy cream, 2 Tablespoons granulated sugar, and vanilla
on medium-high speed until soft-medium peaks form, about 3 minutes.
7. Slice the biscuits in half and layer with strawberries and whipped cream. Serve
immediately.