Sweet Potato Bowl


  • 1 large sweet potato
  • Blueberries
  • Strawberries
  • Granola of your choice
  • Pumpkin pie spice
  • Topping of your choice :: honey, almond butter or peanut butter


Preheat oven to 425 degrees. Using a knife, pierce the potato several times throughout. Once the oven is preheated, place sweet potato directly on the oven rack. Place a cookie sheet on the rack below potato to catch drippings. Bake for 1-1.5 hours, depending on size. Remove the potato out the oven and place on a plate to cool. Rinse fruit off with water. Cut strawberries in halves. Cut the potato in half and sprinkle pumpkin pie spice inside potato. Then add granola and fruit throughout the potato. Drizzle topping of your choice on top of everything and enjoy!



Black Eyed Pea Salad


  • 2 cans organic black-eyed peas 
  • 1/2 small red onion
  • 1 small red pepper, diced 
  • 1 small green pepper, diced 
  • 1/2 organic cucumber,chopped
  • 2 green onions (or scallions), chopped 
  • 1/4 cup parsley, chopped
  • Salt and pepper to taste 
  • 3-4 celery stalks, chopped 
  • 1 jalapeno, diced (optional)
  • 2 garlic cloves, optional 

Ingredients for dressing 

  • 2 tablespoons fresh lemon juice 
  • 4 tablespoons extra virgin olive oil

Directions for dressing

  • Whisk ingredients until well combined 

Bring small pot of water to a boil and add black eyed peas. Boil for 3-5 minutes, but do not allow to get mushy. Remove from heat. Rinse black eyed peas with cold water. Set aside. Chop produce and add to large bowl. Add rinsed black eyed peas, dressing and toss until well combined. Refrigerate for an hour or until chilled. 

Oven Fried Chicken


  • 1 pack of all natural, antibiotic-free chicken wings
  • 1/2 cup gluten free flour 
  • 2 tsp kosher salt (less, depending on your salt intake)
  • 1-2 teaspoons chipotle powder, optional (for a little kick)
  • 1 teaspoon smoked paprika 
  • 1 teaspoon seasoning salt 
  • 1/2 teaspoon ground black pepper

Preheat oven to 425. Clean chicken thoroughly. Pat chicken completely dry or you will have backed chicken. Take seasonings and place in Ziploc bag. Shake well to combine. Place chicken in Ziploc bag and shake until covered.Place chicken on oven safe pan, lined with non-stick foil. DO NOT ADD OIL OF ANY KIND.Cook chicken at 425 for 25 minutes on each side, for a total of 50 minutes. 

Turkey and Sweet Potato Hash


  • 6 tablespoons olive oil, divided
  • 1 lb of ground turkey
  • 1 tsp sage
  • 1 tsp thyme
  • 1 tsp paprika
  • 1 tsp poultry seasoning
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp salt and pepper or to taste
  • 2 large sweet potatoes, peeled and cubed into 1-inch cubes
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, chopped
  • 4 Fried or Sunny side Eggs (cooked to preference)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup green onions chopped

Directions                                                                                                                                         In a large frying pan add oil and turkey on medium heat.  Add all the spices. Cook turkey sausage until done (absence of any pink)  Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels.

Add the red onions, bell peppers, green onions and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Fry egg or cook eggs to preference. Top eggs over hash. Sprinkle with kosher salt and fresh black pepper. Finish with green onions. Serves about 4-6

This recipe is courtesy of Chef Angel Gandy of Ennoble Events and Catering.

PB&J Bars

Jam Ingredients


  •  2 Cups Blueberries
  • 1/3 Cup Sugar
  • Zest and Juice of 1 Lemon

In a small saucepan, combine blueberries, sugar, lemon zest and juice. Cook over medium heat until blueberries are soft and have created a sauce. Let cool.

Bar Ingredients

  • 2 sticks unsalted butter, at room temperature
  • 1 ½ cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • 2 cups (18 ounces) creamy peanut butter
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoons kosher salt
  • 1 ½ cups (18 ounces) fresh jam
  • 2/3 cups salted peanuts, coarsely chopped

Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 35 - 40 minutes, until golden brown. Cool and cut into squares.


Chipotle Grilled Sweet Potatoes

•    3 large sweet potatoes, roasted in oven until soft and cut into wedges
•    1 stick of unsalted butter, softened
•    1 small chipotle pepper from canned chipotle peppers in adobo sauce, minced
•    1 Tbsp. honey
•    Zest from 1 lime
•    1 Tbsp. Scallions, minced
•    1 tsp. Garlic, minced
•    salt and pepper to taste

Mix all ingredients except sweet potatoes in a food processor until well combined. Taste and adjust seasoning as necessary. Preheat the grill to medium high heat. Generously season sweet potatoes with olive oil and salt. Place Sweet Potatoes on oiled grill. Grilled each side for 1-2 minutes or until grill marks are achieved. Remove from grill and brush with chipotle butter.


Grilled Chicken Lettuce Cups with Fire Roasted Pepper Relish

Chicken Marinade
•    6 tablespoons olive oil
•    2 tablespoons white wine vinegar
•    2 tablespoons chopped fresh parsley
•    1 tablespoon fresh lemon juice
•    2 garlic cloves, chopped
•    1 Tbsp. fresh basil, torn
•    1/4 teaspoon dried crushed red pepper
•    1 tsp. fresh oregano

Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. Place chicken in a zip-top bag with marinade and seal, trying to squeeze out as much air as possible. Let marinate refrigerated for at least 1 hour, up to overnight

Relish Ingredients
•    1 Each: Red, Yellow, Orange Pepper
•    2 Jalapeno Peppers
•    1 Tbsp. brown mustard seeds
•    1 tsp. Whole Black Peppercorns
•    2 Cloves Garlic
•    2 Sprigs Fresh Dill
•    1 1/4 Cups Cider Vinegar
•    3/4 Cup Water
•    1/4 Cup Sugar
•    2 Tbsp. Kosher Salt
•    1 Bay Leaf

Roast peppers over an open flame or in a very hot oven until skin turns black. Place in a metal bowl and cover with plastic wrap. Let peppers sit for 10 minutes, then rub skin off with paper towel and dice. Place in a mason jar with peppercorns, mustard seeds, garlic, dill, and bay leaf. In a medium pot, heat vinegar, water, sugar, and salt until sugar and salt have dissolved. Pour over ingredients in mason jar. Cool in refrigerator and enjoy! Preheat a grill to medium heat. Toss the baguette with oil and season with salt and pepper. Place the bread on the grill and cook until grill marks form. Transfer the bread to a platter, top with smoked mozzarella and the fire roasted pepper relish.

•    4 Chicken Thighs
•    1 Head Living Lettuce
•    4 oz. Goat Cheese
•    1 Recipe Pepper Relish

Heat grill to a high temperature. Oil grill grates and chicken. Place chicken on grill and grill until marks are achieved. Rotate 45° and grill until marks are achieved. Flip chicken and repeat process on the second side. If chicken is not cooked through, place on a sheet pan lined with a rack and bake in a 350° oven until chicken reaches 165° as measured by a probe thermometer. After chicken has rested for 5 minutes, slice and serve on a piece of lettuce with a spoonful of relish and 2 Tbsp. crumbled goat cheese.


Orange Ginger Broccoli Salad

Ingredients for Salad
•    1 Head Broccoli, cut into very small florets
•    1 Carrot, cut into matchstick-sized pieces
•    1 Can Mandarin Oranges
•    3 Scallions, 2 Cut thinly on the bias
•    ½ Cup Slivered Almonds
•    1 Red Bell Pepper, cut into matchstick-sized pieces
•    ½ Cup Dried Cranberries

Directions for Salad
Fill a large pot ¾ full with water, salt the water and bring to a boil. Fill a bowl with ice water ¾ full. Drop the broccoli and carrots in the boiling water 1-2 minutes until just slightly tender and then quickly drain and submerge in the ice water to stop the cooking process. In large bowl, combine all salad ingredients and toss with dressing.
Ingredients for Dressing
•    1 Orange, zest and 2 Tbsp. Juice
•    2 tsp. Grated Fresh Ginger
•    1 Clove garlic
•    1 Tbsp. Whole Grain Mustard
•    1 Tbsp. Honey
•    1 Scallion, rough chop
•    ¼ Cup Canola Oil
•    Salt and Fresh Ground Pepper to taste

Directions for Dressing
Place all ingredients except oil in a blender, process until smooth. With blender running, slowly drizzle in oil until dressing is thick. Season with salt and pepper. Taste and adjust seasoning if necessary.


Summer Gazpacho

•    1 Cucumber, peeled, seeded, and diced
•    1 Rib Celery, diced
•    1/2 Small Red Onion, diced
•    2-3 Cloves Garlic
•    2 Scallions
•    1/4 Cup Flat-Leaf Italian Parsley, rough chop
•    2 Heirloom Tomatoes, small dice
•    1 ½ Cups Watermelon, small dice
•    3-4 Cups Vegetable Juice (such as 365 Very Veggie)
•    1 Lemon, zest and juice
•    1/4 Cup Red Wine Vinegar
•    1/4 Cup Olive Oil
•    1 Tbsp. Honey
•    Salt and Fresh Pepper to taste
•    1 Avocado, diced

Chop cucumber finely in a food processor. Place in a glass or non-reactive bowl. Chop celery, onion, garlic, scallions, and parsley in food processor. Add to bowl with cucumber. Add tomatoes, watermelon, vegetable juice, lemon juice and zest, vinegar, oil, and honey. Stir well and season with salt and pepper. Top with avocado.


Strawberry Basil Lemonade


•  1 gallon of water
•  the juice of 4 lemons
•  2 cups of strawberries muddled
•  6 basil leaves
•  cane sugar to taste

Directions                                                                                                                                    Warm half of the water and add sugar. Stir well and add in the remainder of ingredients. Chill, serve and enjoy. Serves 12.