Hummus Platter

Is there anything better than a beautiful party platter?


In a Cusinart

  • 1 ½  Cups Cooked chickpeas
  • 2 tablespoons Tahini
  • 2 small cloves Garlic
  • 3 tablespoons Olive Oil
  • Juice of half Lemon
  • Pinch Salt

A  small squeeze of  fresh Orange Juice-( ¼ of an orange)

Whirl all ingredients in Cusinart.

Create the perfect bed for your hummus ,tune into your creative self and go for it!

 Season to Taste with salt. Chill. Drizzle with olive oil and sprinkle with Paprika to serve.



Pumpkin Creamcheese Pie

This is now my only Pumpkin Pie recipe . As soon as the seasons show change ,Im in the pantry indulging in all things pumpkin.This recipe delivers!



Partially bake your favorite pie shell .

Pre made is good and that is what I prefer to use most of the time . But if you’d like to make your own, here  is the recipe for a 

Homemade Short Crust Pie Shell.

Preheat oven to 180c/350f

Short Crust

1 stick COLD BUTTER cut into 1/2” pieces

3-4 tablespoons of COLD WATER

1 1/4 cups Flour ¼ teaspoon Salt

In a food processor blend flour, and salt.

Add butter and pulse 10 times until mixture resembles wet crumbs.

Add 1tablespoon water at a time until mixture starts come together. (You may not need all the cold water, just add a teaspoon at a time until the mixture is not too dry and not too wet.) If the butter starts to warm put mixture in the refrigerator for 15 minutes before continuing.

Turn mixture onto floured board and knead 4 or 5 times. (If too dry return it to the processor and add one teaspoon of COLD water at a time until the consistency comes together.)

Flatten dough into a 6” round, and wrap in plastic. Chill for 20-30 minutes.

On floured surface using a rolling pin, rolling away from yourself and then back. Rotate dough with¼ turns -rolling and turning -rolling and turning until you have a 15” round.

Transfer dough to the pie plate by folding it over the rolling pin and unrolling it onto pie plate.

Fit the dough into plate and trim and notch the edges.

Perforate the bottom with a fork and chill the shell for 20 minutes before baking.

Bake until almost golden brown about 20 minutes. The shell will finish baking with the filling.

While shell is baking prepare the filling :


1     8oz package of Cream Cheese-room temp

1 cup Brown Sugar

1 can  pumpkin

1 egg

2 egg yolks

¼ teaspoon Salt

¼ cup butter-melted

1 cup  half and half

½  heaping teaspoon of Cinnamon

¼ teaspoon ginger (fresh grated ginger is a nice thing if you have it on hand)

In a Kitchen aid with the paddle attachment or with a hand mixer- 

Cream the cream cheese and sugar.

Add the pumpkin and blend well.

Add eggs and yolks, butter, cinnamon and ginger.

Slowly mix in half and half.

Mix until smooth.

Pour into pre-baked  pie shell.

Place in oven and bake for 50-55 minutes or until the mixture is set and doesn’t wiggle in the middle when you gently move the pan.

Cool completely and serve with a dollop of whipped cream on top.

Heritage Muffins

With the high protein grains and spelt flour in this recipe you can be assured your eating very healthy even if it feels like your not!


Preheat oven 425*f/218*c

2/3 cup Spelt Flour+ 2 tablespoons

2 tablespoons Brown Sugar

2  1/2 teaspoons Baking Powder

1/4 teaspoon Sea Salt

1 egg- beaten

3/4 cup Oat Milk- avaliable at Whole Foods (if not, any milk is fine)

3 teaspoons melted butter

1  1/2 cups Heritage Flakes -Available at Whole Foods

Orange Marmalade 

Almond pieces-optional

Mix together Spelt flour, brown sugar, baking powder and salt. In a separate bowl combine egg and oat milk. Add egg mixture to flour mixture. Add butter and blend well. Fold in Heritage Flakes.

Fill greased muffin tins half way with mix. 

Spoon a half teaspoon marmalade into center of each and top with another spoonful of mix. Sprinkle with Almonds

Bake for 15 min.

delicious !! 

Peach Crumble

Not that into making a pie shell? This recipe is much easier to make and even more tasty than a fruit pie. The sugar- butter combination bakes into the perfectly crunchy delight.


8×8 baking dish

Preheat oven to 375*f / 190*C


Fruit Filling

In a large bowl combine:


6-8 -Peaches-peeled and cut into large slices or chunks

4 teaspoons Corn Starch

½ cup Sugar

½ teaspoon Sea Salt

1 tablespoon Juice-Fresh Orange

¼  teaspoon Orange Zest

Pour into your buttered baking dish.


Crumble Topping


In a large bowl combine

1 cup Flour

¼ cup Oats

6 tablespoons Butter –room temp-cut up

¼ cup Brown Sugar

Combine with your hands or with a kitchen aide mixer.

With your hands pinch mixture together until you get different size clumps and crumbs.

Sprinkle evenly over the top of Peaches.

Refrigerate for 20 minutes.

Bake for 35 minutes.

Cover loosely with foil to avoid over browning and bake for another 20 minutes.


Set aside to cool. Serve slightly warm or cool.


Crumbles are great alongside Ice Cream.




Cottage Cheese, Berries, and Olive Oil

The unusual magical pairing of cottage cheese , olive oil , sea salt and fresh cracked pepper is just perfection.

Pesto Pasta

Ever surprised by dinner guests? This dinner was a full on rally. I fleeced my basil plant but it turned out amazing !!



1 big bunch Basil – cleaned and stalks removed

¼ cup Parmesan Cheese- grated

1 clove Garlic

Big Pinch Sea Salt

Big Pinch Black Pepper

¼ cup Olive Oil

¼ cup Olive Oil

1 small orange cut in half



1 lb box spaghetti



Blitz Basil, Garlic,Cheese, salt ,Pepper and ¼ cup olive oil in a Food Processor or a blender.

Pouring slowly add the remaining half of the olive oil until you get a nice think consistency. Try to achieve a Pesto that is not too oily and not too dry.

Season to taste using salt, pepper, and cheese. If Pesto tastes too bitter add a little more cheese or my trick is to use an orange , squeeze half an orange , the juice balances the bitterness.

Taste again and season more if needed.


NOTE: If your making the Pesto in advance it will stay fresh in the refrigerator for up to 1 week . To maintain its bright green color, make sure the pesto has a thin layer of olive oil on top. Bring to room temperature before using.


Boil Water .

When water starts to boil add plenty of salt.

Add pasta and cook until al dente.

Drain (reserve a little pasta water and set aside. )

Toss pasta and pesto together .(if mixture seems too thick pour a little of the reserved pasta water in to loosen it up.)


Serve Hot



Roasted Lemon Chicken

Succulent and Effortless




Preheat oven to 400*


7 Chicken Thighs with skin on  or whole chicken cut up with skin on


Olive oil lemon mixture:

in a measuring cup:


1/4 cup olive oil

1/4 cup fresh lemon juice (4 lemons)

1 clove garlic-chopped or 1 teaspoon powdered garlic

2 tablespoons parsley fresh

pinch of salt

pinch of pepper

whisk to combine.

Set aside



Pour a little olive oil in the bottom of baking pan.


Place chicken skin up in baking pan. Brush tops with olive oil .

Bake in oven until brown- about 30 minutes.

whisk olive oil mixture

Remove chicken from oven and carefully pour olive oil &lemon mixture evenly over the browned chicken.

Replace chicken back into oven.

Lower oven temperature to 325*

Bake for 20 more minutes, basting every 10 minutes.



Serve with rice spooning lemon mixture from pan over the chicken and the rice.