4 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
4 large tomatoes, diced
1/4 c.thinly sliced basil
2 tbsp. balsamic vinegar 
1 tsp. kosher salt
1 Pinch of crushed red pepper flakes
1  large baguette, sliced ¼” thick on the bias
Extra-virgin olive oil, for brushing
2  cloves garlic, halved
1. Make marinated tomatoes: Preheat oven to 400°. In a medium skillet over medium-low heat, heat oil. Add garlic and cook until lightly golden, 2 to 4 minutes, then remove from heat and let cool.

2. In a large bowl, toss together tomatoes, basil, vinegar, salt, and red pepper flakes. Add garlic and oil and toss to combine. Let marinate for 30 minutes.

3. Meanwhile, toast bread: Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10 to 15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.

4. Spoon tomatoes on top of bread just before serving.



1 1/2 lbs fresh peaches, peeled and roughly chopped
1 cup fresh lemon juice
1/2 cup local honey (more to taste)
6 cups filtered water

1. To a high powered blender add the peaches, lemon juice, honey and 2 cups of water. Blend on high until smooth (about 2 minutes)

2. Pour into a large jug and add in the remaining water. Stir to combine and taste for sweetness – add more honey if needed

3. Serve over ice and enjoy

Watermelon Smoothie


2 Cups of Watermelon
1 cup of water
1 tbs. honey or sugar
A few mint or basil leaves to taste

Peach Banana Smoothie

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1 cup of Orange Juice
½ cup of frozen Peaches
½ Banana
¼ cup of fat-free vanilla yogurt

Blackberry Banana Bliss Smoothie

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1 Cup of frozen Blackberries
½ Frozen Banana (slightly thawed)
½ Cup of Milk
A few drops of Vanilla
Add some Honey to taste

Parmesan Zucchini


1 lb. zucchini quartered and cut into sticks
2 tablespoons olive oil
1/2 cup breadcrumbs
1/3 cup grated parmesan cheese
1 teaspoon Italian seasoning
salt and pepper to taste
cooking spray

1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray.

2. Place the zucchini in a bowl. Add the olive oil and toss to coat.

3. Add the breadcrumbs, salt, pepper and parmesan cheese and toss until zucchini is coated.

4. Arrange the zucchini spears in a single layer on the sheet pan.

5. Bake for 10-15 minutes or until browned and zucchini is tender. Serve immediately with marinara sauce if desired.

Mexican Corn Salad


6 ears corn
Kosher salt
1/2 c. mayonnaise
1/4 c. cotija cheese, plus more for garnish
Juice of 2 limes
2 tbsp. chopped fresh cilantro, plus more for garnish
1 tbsp. chili powder, plus more for garnish

1. Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2″ water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry.

2. In a serving bowl, toss corn with mayonnaise, cotija cheese, lime juice, cilantro, and chili powder. Season generously with salt.

3. Top with more cotija, cilantro, and a sprinkle of chili powder.

Tomato Salsa (Pico de Gallo)


3 tablespoons onion (finely chopped)
2 small cloves garlic (minced)
3 large ripe tomatoes (peeled, seeds removed and chopped)
2 Chile peppers (hot or mild, chopped)
2 to 3 tablespoons cilantro (chopped)
1 1/2 to 2 tablespoons lime juice
Salt (to taste)
Add freshly ground black pepper (to taste)

1. Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard the water. Allow the chopped onion and garlic to fully cool.

2. Combine onions and garlic with chopped tomatoes, peppers, cilantro, and lime juice. Add salt and freshly ground black pepper, to taste.

3. Refrigerate for at least 2 hours to blend the flavors.

4. Serve as a dip or a condiment with Mexican style dishes. It can be refrigerated for up to 5 to 7 days.

Baked Zucchini


2 medium zucchini, about 8 oz. each, sliced 1/4 inch thick
1 tbsp. olive oil, extra virgin
1 tbsp. red wine vinegar
1 tsp dried parsley
1 tsp dried basil
1/2 tsp garlic powder
Kosher salt
Freshly ground black pepper

1. Preheat grill on medium-high. In a large bowl, toss zucchini with oil, red wine vinegar, parsley, basil, and garlic powder. Season with 1/4 teaspoon salt and black pepper, to taste.
2. Once grill is hot, carefully use tongs to rub an oiled paper towel over grates to clean.
3. Using tongs, place zucchini on grill. Cover and cook, 2 to 3 minutes. Flip and continue cooking on high, covered, 2 to 3 minutes more
4. When zucchini is tender, remove from heat, taste for salt and adjust as needed and eat right away.