Butternut Squash Soup with Apple and Smoked Cheddar:


2 tablespoons ghee
1 medium onion, halved and thinly sliced
3/4 cup apple cider
One 1 3/4-pound butternut squash—peeled, seeded and cut into 1-inch dice (5 1/4 cups)
4 1/2 cups chicken stock
1/2 cup heavy cream
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 McIntosh apple, cut into 1/2-inch dice
1/3 cup coarsely shredded smoked cheddar cheese (2 ounces)
One-inch pieces of chives or thinly sliced sage leaves, for garnish

  • In a large saucepan, heat the ghee. Add the onion and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the apple cider and cook until syrupy, about 3 minutes. Add the butternut squash and chicken stock and bring to a boil. Cover and simmer until the squash is very tender, about 40 minutes.
  • In a blender, puree the soup in batches. Return the soup to the saucepan and stir in the cream. Season with salt and pepper and keep warm.
  • Heat a medium skillet. Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges, about 2 minutes. Remove the skillet from the heat. Season lightly with salt and pepper.
  • Ladle the soup into warmed bowls; garnish with the smoked cheddar, sautéed apples and chives; serve.

Oatmeal with Sauteed Mushrooms, Onion, and Thyme:

2 cups water (1 cup water if using old-fashioned oats)
1 cup steel-cut oatmeal (or rolled old-fashioned oats)
2 tablespoons Rooted Whey protein powder

2 tablespoons italian ghee, plus additional to taste
1/2 medium onion, finely sliced
2 cloves garlic, minced
6 to 8 ounces crimini mushrooms, sliced
3 to 5 sprigs fresh thyme
1/2 cup finely grated smoked gouda or cheese of your choose… sage is actually my favorite
Flaky sea salt to taste
Cracked black pepper to taste
2 to 3 sprigs fresh thyme leaves, for garnish

  • Bring water to a boil in a pot. Pour in oatmeal and Rooted whey protein powder, reduce heat to a simmer, and cover. Cook for 25 to 30 minutes, until oats have reached desired tenderness.
  • Meanwhile place ghee into a saucepan over medium heat and bring to a simmer. Add onion and garlic and saute for 3 to 5 minutes. Add mushrooms and thyme sprigs and saute until mushrooms turn golden brown, about 5 to 7 minutes. (If liquid dries too soon, add more ghee or butter) Remove thyme sprigs.
  • When oatmeal finishes cooking, remove from heat and fold in cheese of your choose. Scoop into pan with vegetables and mix thoroughly. Transfer to serving bowls and add olive oil, salt, and pepper to taste. Garnish with fresh thyme leaves.

A Buttery Pie Crust:


  • 2 cups cold flour
  • 1 cup unsalted frozen butter (cut into small pieces)
  • 1 teaspoon salt

Pulse in food processor until resembles course corn meal.  

  • 1/4 cup ice cold water
  • 1/4 cup vodka (alcohol forms less gluten)
  • 1 teaspoon lemon juice

Slowly add to flour mixture, pulsing till dough just comes together, makes sure the dough holds shape.  Forms two balls to be rolled out or refrigerated.  On lightly floured surface use hands to slightly flatten then roll dough from center to edges into a 12 inch circle and about 1/8 inch thick

Accredits: Mom

Traditional Shortbread Cookies:


  • 2 cups flour
  • 1 cups butter, softened (1 sticks of Spring Hill 8oz.)
  • 1/2 cup sugar

Preheat oven to 350 degrees F. Prepare two large baking sheets lined with parchment paper or a Silpat.

In a large bowl, cream together butter and sugar. Add flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough). Form dough into a cohesive ball with your hands.

Roll dough 1/4-inch thick on a surface dusted with flour or powdered sugar* with a well-dusted rolling pin. Cut into rounds and place on prepared baking sheets. Repeat as necessary.

Bake for 16-18 minutes, or until cookies are pale golden brown. Let cool on baking sheets.

*makes about 15-18 cookies
Accredits: Grandma

Apple Cheddar Galette:


  • 3 apples, peeled/cored/sliced
  • 3 tablespoons all purpose flour
  • 2 tablespoons maple syrup
  • 1 teaspoon apple pie spice
  • 1/2 teaspoon lemon zest
  • 1/3 cup + 2 tablespoons shredded sharp cheddar cheese, divided
  • 1 pie crust
  • 1 tablespoon heavy cream


  • Preheat oven to 350 degrees.
  • In a large bowl add sliced apples, flour, maple syrup, apple pie spice, lemon zest and 1/3 cup cheese. Stir to combine and set aside.
  • Roll out one pie dough on parchment paper to create a 9 inch circle. Put parchment paper and dough onto a baking sheet.
  • Add apple mixture to the middle of the pie dough, making sure to leave 2-3 inches around the edges.
  • Fold up the edges around the apple mixture. I like to fold a little piece over the piece before it, like a pleat.
  • Brush the edges of the pie crust with a little heavy cream and bake for 45 – 60 minutes until the edges are golden brown and apples are soft. Halfway through baking sprinkle on top the remaining 2 tablespoons cheddar cheese.
  • Let the cooked galette cool for at least 15 minutes before cutting. This will help set up the apple juices.

*cook time: 55 minutes
*total time: 85 minutes
*makes 4-6 servings

Accredits: Inspired from Nutmeg Nanny 


Apple Pie Buttermilk Biscuits:


  • For the Apples:

-1 Fuji or other baking apple of choice, peeled, cored and sliced very thin
-2 tablespoons unsalted butter
-1 teaspoon ground cinnamon
-2 tablespoons packed brown sugar

  • For the Biscuits:

-2 cups King Arthur Unbleached Self-Rising Flour, or your own self-rising flour mixture
-1/4 cup cold Spring Hill unsalted butter, cut into small cubes
-2 tablespoons granulated sugar
-2/3 to 3/4 cup cold buttermilk

  • For the Topping:

-1 large egg, beaten
-2 tablespoons granulated sugar
-1/2 teaspoon ground cinnamon

    1. Place a rack in the center of the oven and preheat to 425°F. Line a baking sheet with parchment paper and set aside.
    2. Prepare the apples: Melt butter in a medium skillet over medium heat. Add the apples, cinnamon and brown sugar. Toss the apples until the sugar is melted and the mixture on the apples is warm and glossy. The apples will be coated but won’t be cooked through. Remove from the heat and set aside to cool.
    3. Prepare the biscuit dough: Place flour in a medium bowl. I used a baking dish with a nice flat bottom and wide top so I could get my hands in easily. Add the cold butter cubes and use your fingers to quickly break the butter down into the flour until some of the butter bits are oat-sized and others pea-sized. Stir in the granulated sugar.
    4. Create a well in the center of the flour mixture and pour in 2/3 cup buttermilk. Stir the mixture together until it is well moistened and holds together if you gently gather it together into a ball. Add the remaining buttermilk as needed. If you’re using your own homemade self-rising flour, you’ll want to add the full 3/4 cup of buttermilk.
    5. Lightly dust a work surface with all-purpose flour. Gently gather the dough into a ball and transfer it to the floured surface. Pat it into a small rectangle.
    6. Assemble: Use a rolling pin to gently roll the dough into a rectangle 1/2-inch thick, about 7-inches x 10-inches. Arrange the cooled apples in a single layer over one half of the rolled-out biscuit dough. Fold the empty side of the dough over the apples and gently seal in the apples by pressing the edges of the dough together. You can use your hands to pat the dough into a 6-inch x 8-inch rectangle and smooth the edges.
    7. Use a sharp knife to slice the dough into 12 squares. Use a spatula to place each biscuit onto the prepared baking sheet, about 2-inches apart.
    8. In a small bowl, whisk together sugar for topping, cinnamon and salt.
    9. Brush each biscuit top with beaten egg and sprinkle generously with the cinnamon sugar mixture.
    10. Bake for 12 to 14 minutes until the biscuits are risen and golden brown. Remove from the oven and serve warm, or cool completely before storing in an airtight container. Biscuits are best enjoyed within two days of baking.

*cook time: 12–14 minutes
*total time: 30–40 minutes
*makes 12 biscuits
Accredits: Sourced from

Sally’s Simple Summer Zucchini Cakes:

  • 4 cups grated zucchini washed, trimmed, and grated
  • 1 tablespoon sea salt
  • eggs lightly beaten
  • 1 small onion finely chopped
  • 2 cups whole grain bread crumbs
  • sea salt and pepper
  • 14 teaspoon cayenne pepper
  • 12 cup parmesan cheese
  • 4-6 tablespoons ghee
  1. Salt the grated zucchini and let it drain out some of the moisture in a colander or strainer, for at least a half hour. After that, you’ll need to rinse it and squeeze it dry with a tea towel.
  2. Mix the zucchini in with everything else! Except the ghee, which you’ll use for sautéing.
  3. Heat the ghee in a skillet, spoonful of batter into hot ghee and fry them up!

Accredits: Inspired from my kitchen bible Nourishing Traditions by Sally Fallon


Turn UP the BEAT: Roasted Beets, Goat Cheese w/ Summer Greens:

  • 3 large golden beets oven roasted (1hour/425) and chilled
  • 3 large red beets oven roasted (1hour/425) and chilled
  • 3 teaspoons fresh thyme leaves
  • 3 spring onion finely chopped
  • 4 cups arugula or any other summer green (may favorite is Suzy’s Farms micro greens
  • 4 oz goat white cheddar with peppercorn
  • ¼ cup chopped red walnuts (Terra Bella)
  • 2 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon aged balsamic vinegar
  • sea salt and pepper to taste. 


  1. After roasted beets cool cut them into 1/2-inch dice and put in separate bowls.
  2. Toss the arugula (salad greens) with olive oil, balsamic, lemon juice and thyme.
  3. Crumble the goat cheese, spring onions and walnuts in.
  4. Add the beets and toss again.

Accredits: This is my go to entertaining salad… thanks mom (who is the best party planner I know)


RAW, Vegan Chocolate Avocado Pudding 

  • 2 large avocados
  • ½ cup raw honey or maple syrup
  • ½ cup organic cocoa powder
  • 3 tablespoons coconut oil (if you have coconut butter that works well too)
  • 1/2 teaspoon balsamic 
  • 1/2 teaspoon nama shoya (organic and fermented soy sauce is best)
  • 1/4 teaspoon salt
  1. Blend all ingredients in a food processor.
  2. Enjoy as is, or freeze overnight!
Accredits: The lovely and talent Laura Miller… RAW. VEGAN. NOT GROSS. 
Yes… I do enjoy vegan food and Laura is my go to gal to learn from.  A fellow Nor Cal food enthusiast who is sure to enliven you!  Check out her food photos… she is literally a work of fruit art. 🙂

Little Italy style Chicken Meatballs 

  • 1 lbs dark ground chicken meat
  • 1 tablespoon parmesan or pecorino cheese
  • ½ cup fresh parsley
  • 1 small onion or shallot finely diced
  • 1 egg 
  • pinch of salt and pepper
  • pinch of fresh thyme or italian seasoning
  • 1 – 2 cups of panache pantry gourmet bread crumbs
  • 1-2 oz Italian herbed ghee
  1. Mix well with hands all ingredients except the bread crumbs and ghee
  2. Shape into one-inch meatballs
  3. one by one, dredge the meatballs in the bread crumbs
  4. heat the ghee in a large skillet
  5. Cook the meatballs in the hot ghee, turning as necessary, until nicely browned all over, about 10-15 minutes
  6. Serve hot as an appetizer or over spaghetti squash pasta.
Accredits: my husband
*cook time: 10-15 minutes
*total time: 30 minutes
*serves 8