Sous Vide Lamb

Sous Vide Lamb

Ingredient list:


2 Frenched rack of lamb

1 tbsp minced garlic

2 tbsp extra virgin olive oil

2 tsp sea salt

2 tsp black pepper

2 tsp Herbs de Provence

Mint Chimichurri:

1 C basil chopped finely

1/4 C mint chopped finely

1 shallot minced

1 tsp minced garlic

1/2 C extra virgin olive oil

1/4 C red wine vinegar

1 tsp sea salt

1 tsp black pepper

Pinch of red pepper flakes



Combine all ingredients

Mix well

Refrigerate for at least 1 hour


Rub garlic and olive oil into lamb

Sprinkle both sides with salt, pepper + Herbs de Provence

Vacuum seal lamb or place in zip lock bag

Using a Sous Vide cook at 133 degrees F for 2 hours

Remove lamb from bag, pat dry

Sear in a greased pan over medium high heat 1 minute per side

Lest rest for 3-4 minutes before slicing between bones

Top with Chimichurri and enjoy!


My tomatoes are just turning red and I am getting so excited! Fresh tomatoes from the garden are probably my favorite food. This recipe mixes fresh with canned, but you could use all fresh if you have them. I love using better than bullion paste in the place of salt and always have it on hand, it adds such a great flavor. I do not love garlic, if you do double the amount. I know that everyone has a favorite salsa recipe so here is mine.

Ingredient list:

5-6 large tomatoes

1 jalapeño

1 14.5 oz can of fire roasted tomatoes

1 6 oz can of canned green chilies

2 Tbsp vegetable better than bullion

1 tbsp minced garlic

1 white onion chopped roughly

3 limes (juice)

1 bunch cilantro chopped roughly


Roast tomatoes and jalapeño in a large pan over medium high heat, or in oven at 425 for 10-15 minutes turning frequently

Let cool, combine with all other ingredients in blender until smooth


Painted succulents

Lately I’ve been having so much fun spray painting some of my hens and chicks. Succulents are so amazing, they continue to grow even painted. They will eventually grow the paint out and you may need to touch up the re-growth but it will not kill the plant. I have been using Krylon in matte colors, their glitter spray I love too! I use oil based paints so water doesn’t wash it away. Next I need to master master making containers for all these babies.

Ahi Tuna Tacos

Ingredient list:

Ahi tuna (you can substitute pre cooked tuna)

Canola oil

Sea salt

Black pepper


Basil (I used purple)


Jalapeño sliced thinly

Pomegranate seeds

Hot sauce (I used a lime jalapeño)


Heat a medium pan over medium high heat

Drizzle both sides of tuna with canola oil and season with salt and pepper

Sear for about 60 seconds each side until browned (this will be rare, cook longer per side if you like it cooked through )

Let rest for 5 min

In a hot pan warm tortillas

Then top tortillas with tuna, lime juice, cilantro, basil, pomegranate, jalapeño and hot sauce


Smashed Potatoes

Ingredient list:

1/4 C red wine vinegar

2 tbsp stoneground mustard

1/4 C olive oil

10-12 small red potatoes

Olive oil (I just used spray )

Sea salt + pepper

2 C cooked peas

Mexican crema (or sour cream)

Cilantro chopped roughly

Rosemary, sage or basil chopped roughly

Cotija cheese


Heat oven to 425

Boil potatoes until soft about 12 minutes

Transfer cooked potatoes to a lined cooking sheet

Use a bowl or cup to flatten/smash them

Spray with olive oil

Sprinkle with sea salt + pepper

Bake for 15-20 minutes until browning

While those are baking whisk together vinegar, mustard and oil

Set aside

Place cooked peas in large bowl

Add potatoes

Pour in dressing and mix together

Top with sea salt, crema, cotija cheese and cilantro/herbs


Thyme, raspberry + rhubarb muffins

Ingredient list:

3 C chopped rhubarb

1 1/2 C flour + additional for dusting

1 C honey flavored yogurt

3/4 C sugar

3 large eggs

1 tsp vanilla

1/2 C canola oil

2 tsp baking powder

1/2 tsp sea salt

1 tbsp chopped thyme

1 pint raspberries


Prepare and line a muffin pan

Preheat oven to 350

Place rhubarb in a bowl and dust with flour, set aside

In a large bowl combine yogurt, sugar, eggs, vanilla and oil

Slowly stir in flour

Add baking powder and stir until combined

Add salt

Fold in raspberries, rhubarb and thyme

Divide evenly into muffin pan

Bake for approximately 25 minutes

Let cool for 1 hour up to a day


Shortbread Parfait

Serves 6

Ingredient list:

1 package of shortbread cookies, I used lemon flavor

1 carton a raspberries

1 carton of blueberries

1 carton of blackberries

1 lemon

1/4 C honey

5 basil leaves chopped thinly

2 cups heavy whipping cream

1 tbsp vanilla

1 tsp almond extract

3 tbsp honey


Crumble the cookies in the bottom of a cup

Add some of berries

Set that aside, combine rest of the berries, honey, basil and lemon.

Let that sit and start whipping the cream with honey, almond extract and vanilla

Next add a layer of whipping cream

Now berries

Now more whipped cream

Then top with a few cookie crumbles and I had some pineapple mint from my garden I used to garnish with.


Watermelon Radish Salad

Ingredient list


2 watermelon radishes sliced thinly with a mandolin

1 pear sliced thinly

1 nectarine cut into small slivers

1 fennel bulb cut thinly

2 cucumbers cut into matchsticks

1 tbsp fresh thyme chopped finely


1/4 C champagne vinegar

1 tbsp honey

1 tbsp dried shallots

1 tsp mustard

Salt and pepper to taste

1/3 C extra virgin olive oil


Combine all salad ingredients and set aside

Combine all ingredients for dressing minus the olive oil in a food processor, gradually poor in olive oil

Combine dressing and salad, enjoy!

This is a salad that will get better with time, so great the next day.

Shaved carrot + cucumber salad

What you’ll need:

2 tbsp honey

2 tbsp rice wine vinegar

1 tsp ginger

2 carrots shaved

1 English cucumber chopped into small pieces

1/2 C cilantro chopped roughly

Sea salt + pepper to taste


In a small bowl combine honey, rice wine vinegar and ginger, set aside

Shave carrots into ribbons, put in large bowl

Add cut cucumbers

Add honey sauce

Combine thoroughly

Let marinade for 1 hour if possible

Add cilantro + salt + pepper


Yaki Soba Noodles with Salmon

I love making soup when it’s cold outside. I have been making a lot of noodle soups lately and I really enjoyed this one. You can find the yaki soba noodles in the refrigerated section of the grocery store. I always keep a few packages of these on hand, so great for weekday dinners.

What you’ll need:

2 Filets of skinless salmon

2 packages of yaki soba noodles (teriyaki flavor)

2 C water

1 tbsp soy sauce

Sugar snap peas

Asparagus cut into 1/2′ pieces

Sprouts (if wanted for garnish)


Cook noodles according to the package

Place in pot

Add seasoning

Add soy sauce

Bring to a boil

Add Salmon

Reduce to simmer

Simmer, covered for 10 minutes until salmon is cooked through

Add snap peas

Add asparagus

Top with sprouts if wanted