1. Place potatoes in a pot of water. Bring to a boil and let cook for about 20 minutes or until tender

2. Preheat oven to 425.

3. Place potatoes, one at a time on baking sheet. Press down with a large fork or a potato masher.

4. Once all the potatoes are "smashed", brush each with olive oil.

5. Season with salt and pepper and your choice of other herbs/spices.

6. Sprinkle with a small amount of parmesan cheese.

7. Bake at 425 for about 20-25 minutes until potatoes are crispy.

1. In a large pot or dutch oven over medium heat, heat olive oil. Add onion and cook until soft, about 6 minutes. Stir in zucchini, water and bouillon cube. Season with salt and pepper

2. Reduce heat to low and cover pot. Cook 4 hours, stirring often, until the zucchini is falling apart (it will be mushy, and that's good!)

3. What the sauce is almost ready, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain. Season sauce with salt and pepper, then stir in lemon juice, Parmesan and red pepper flakes. Serve immediately.

1. Mix sugar, cinnamon and salt together.

2. Place in shallow dish, such as a pie plate

3. Coat each spear with sugar mixture

4. Grill on high for 3 minutes per side.

5. Let cook 5-7 minutes, serve warm.

1. In a large glass bowl, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover and marinate 8 hours or overnight.

2. Grill chicken until juices run clear or internal temperature reaches 165°

Crust

1. Mix flour, baking powder, yeast and salt in a large bowl.
2. Add Greek yogurt and stir well
3. Add water -start with 1/2 cup, add more if needed – only add a tablespoon at a time!
4. Knead in the bowl for about 30 seconds.
5. Cover and let dough rise in a warm place for at least an hour, but the longer the better – I let mine go a few hours until it doubles in size ** see below how I create a warm place!
6. Roll out dough onto your desired pizza pan.
7. Bake at 400 for 6-8 minutes.

Assembly

1. Spread fig jam evenly onto par baked crust

2. Top with mozzarella.

3. Break apart prosciutto and place on top of mozzarella

4. Sprinkle with Gorgonzola cheese

5. Bake an additional 12 minutes, until cheese is melty and crust is golden.

6. Top with microgreens and balsamic glaze. Let rest 3-5 minutes, slice into 8 pieces and serve.

1. Grill watermelon, covered, on a greased grill rack over medium-high direct heat until seared, about 5-6 minutes per side. Remove from heat; transfer to platter; chill for about an hour

2. To serve, top chilled watermelon with tomatoes, arugula, blueberries and feta. Drizzle with olive oil, season with salt and pepper. Drizzle with balsamic glaze.

Crust

1. Heat oven to 400.
2. In a bowl, mix self rising flour and greek yogurt to form a dough. Knead a few times. On a piece of wax paper or parchment paper sprayed with non stick spray, roll out 1/2 the dough to fit in the bottom of a 9 inch pie plate. Spray the pie plate with non stick spray. Carefully, using the parchment paper as a guide lay the dough in the pan and fit to sides.

3. Bake for 20 minutes or until golden brown

Filling

1. Whisk the eggs, milk, half and half, salt and pepper together in a medium bowl until frothy and combined; set aside

2. Sprinkle 1/2 the cheese over the baked pie crust. Top with the ham, then sprinkle with the remaining cheese. Pour the egg mixture into the crust

3. Bake until the edges are set but the center still jiggles just a little, 30 to 40 minutes. Cool for at least 20 minutes. Serve warm, at room temperature or cold.

CAKE

1. In a large mixing bowl or bowl of a stand mixer, sift together sifted flour, sugar, baking powder and salt

2. Add butter, eggs, milk and vanilla

3. Beat 8-10 minutes (don't cheat!) until smooth.

4. Pour batter into a well greased tube pan (not bundt pan) or 9 inch round pans. Tube pan is my favorite.

5. Bake at 350 for 45 minutes to an hour – testing for doneness with a toothpick .

6. Cool cake 10-15 minutes, remove from pan, cool completely. Frost as desired.

CHOCOLATE BUTTERCREAM FROSTING

1. NOTE: I halve this recipe when frosting a cake that I baked in a tube pan!

2. Using a stand mixer or electric hand mixer, mix butter on medium until light and creamy – about 4-5 minutes.

3. Turn off mixer and add powdered sugar and cocoa powder.

4. Mix on low until it starts to combine, about 1 minute. It will look crumbly – just keep mixing.

5. Once it has started to come together, turn speed to medium and add milk or heavy cream. You can add up to 1/4 cup depending on how soft you like your frosting. Beat for another 3 minutes until light and fluffy.

1. In a shallow bowl, beat egg, water, 1/2 tsp salt and the pepper. Set aside 2 Tbsp. bread crumbs. Place remaining crumbs in a large shallow dish. Dip the chicken into egg mixture, then place in crumbs and turn to coat.

2. In a large skillet, cook the chicken in 2 Tbsp oil until golden brown, 2-3 minutes on each side; remove and set aside. In the same skillet, sauté zucchini in remaining oil until crisp tender; drain. Transfer to a greased 13×9 baking dish.

3. Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup of mozzarella cheese, basil and the remaining salt. Top with chicken. Cover and bake at 400° until a thermometer reads 170° about 25 minutes. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, about 10 minutes.

Crepes

1. Mix all ingredients together. Let batter sit for 30 minutes. Prepare filling while waiting for batter to sit
2. To make crepes, with burner on medium heat, pour about 1/4 cup into a small (8 inch) pan that has been sprayed with cooking spray.
3. Move the batter around to cover the bottom. When the bottom is golden brown, and the edges begin to curl, flip over. Cook until golden on that side. Remove from pan and keep moist by covering with a damp paper towel. Repeat for 10 crepes. **You will need to turn the burner down as you cook more, they cook very fast in a hot pan**

Filling

1. Beat eggs

2. Cook until desired doneness – add any optional add ins, season with salt and pepper

Hollandaise Sauce

1. Make Hollandaise sauce by putting 1 egg yolk in a blender, blend. Slowly, in a steady stream, add the melted butter. Add the lemon juice. Let process for about 30 seconds.

Assembly

1. Add 1/10 of egg mixture to each crepe

2. Sprinkle with cheese

3. Roll up

4. Top each crepe with 1 tsp hollandaise sauce

5. ***It's great to have help with this dish as all the components need to be timed to be done at the same time!***