Hearty Navy Bean Soup

1 lb cooked navy bean 

1 large shallot, chopped 

1 large bay leaf 

2 large garlic cloves, minced 

1 cup chopped ham (optional) 

3 cups chicken broth 

2 cups vegetable broth 

Extra Virgin olive oil 

Sea salt and black pepper

Cover the bottom of a large dutch oven or soup pot with olive oil.When hot,saute shallot, garlic, bay leaf, ham (optional), and beans on medium heat for 10 minutes to cook the shallot and garlic. Lower heat to low, add broth. Let the soup simmer for about 1 1/2 hours.

Remove bay leaf, Season to taste with sea salt and black pepper. Puree half the soup in a blender and stir back into the soup. Serve hot with drizzles of extra virgin olive oil and crusty bread.

Smoked Paprika Garlic Lamb

Lamb:

1 lb grass fed lamb, cut into large chunks 

2 tablespoons tomato paste 

2 tablespoons smoked paprika 

6 large garlic cloves, crushed

1/2 cup fresh parsley, chopped 

1 large lemon, juice 

3 tablespoons extra virgin olive oil 

Sea salt and black pepper to taste

Combine the first 6 ingredients. Season to taste with sea salt and black pepper.Add 3 tablespoons of extra virgin olive oil to a large deep sided skillet on high heat. When hot, arrange lamb chunks in a single layer and cook for 2 minutes on the first side. Turn them over and cook a further 2 minutes.

Serve them hot on a bed of sauteed eggplants.

Sauteed Eggplant:

2 large eggplants, cut into large chunks 

3 tablespoons extra virgin olive 

Sea salt and black pepper to taste

Add olive oil to a large pan. When hot saute eggplants, turning them over occasionally until they are done (about 3 to 4 minutes). Season to your taste with sea salt and black pepper.

French Toast with Candied Bacon, Fresh Fruit, and Maple Syrup

4 thick slices of multigrain artisan bread

2 large room temperature eggs

1 cup Greek yogurt

4 strips smoked bacon, cut into small bits

Pure Maple Syrup

2 ripe bananas, remove skin, cut diagonally

4 large strawberries, slice

Sea salt and black pepper to taste

Powdered sugar (optional)

Heat a large flat skillet on medium to high heat. When hot, add chopped bacon with a tablespoon of pure maple syrup. Saute until the bacon is caramelized and crispy (about 3 to 4 minutes). Remove from the skillet. Set aside. Add a knob of pure salted butter to the hot skillet. Whisk eggs and yogurt in a large bowl and dip bread making sure to get a thick coating. Put in the hot skillet immediately. Cook for one minute on the first side, flip over for another minute on the second side or until crispy and golden brown. Season with sea salt and black pepper.

Cut a piece of french toast diagonally and arrange on a serving plate (refer to picture). Add banana slices, followed by strawberry slices and bacon bits. Drizzle pure maple syrup over the top. Serve warm with powdered sugar sprinkled on top (optional).

Gluten Free Creamy Blue Cheese Sweet Potato Lasagna

1 box gluten-free lasagna sheets

1 cup Italian cheese blend

1 large baked white sweet potato, skin off

1 cup blue cheese crumbles

1/4 cup mascarpone cheese

1/4 cup extra virgin olive oil

Sea salt and black pepper

Preheat oven to 400 F

Blend sweet potato, blue cheese crumbles, mascarpone cheese, and olive oil until smooth. Season to taste with sea salt and black pepper. Divide mixture in half. Set one half aside.

Boil lasagna noodles according to instructions on the box.  Drain noodles and separate them apart until they are cool enough to handle (this will prevent them sticking together).

Divide one half of the filling evenly amongst lasagna sheets. Roll up to enclose filling. Repeat with remaining ingredients.

On a large baking dish, arrange rolls in a single layer. Spread the other half of the filling over the top. Sprinkle with Italian cheese blend. Bake for 30 minutes to 50 minutes or until golden brown.

Lemon Shrimp Scampi

2 pounds medium size shrimp, deveined and peeled
1 packet spaghetti

1/2 cup freshly grated parmesan cheese

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 medium size garlic glove, minced

1 small shallot, finely diced

3 tablespoons parsley, chopped

1 1/2 lemons, juiced

Salt and black pepper

In a large mixing bowl, add shrimp, half the garlic, one tablespoon of parsley, and half the lemon juice. Toss well to combine. Season with salt and black pepper. Set aside.

Bring a pot of water to a rolling boil on medium high heat. Season generously with salt. Add spaghetti and cook until cooked (about 8 minutes - don't over cook!). Drain and put back in the pot. Drizzle about one tablespoon of extra virgin olive oil and add one tablespoon of butter. Add half the parmesan cheese and one tablespoon of parsley, toss to combine. Season to taste with salt and black pepper. Keep warm.

In a large deep sided pan on medium to high heat, add a tablespoon of butter and a tablespoon of olive oil. When pan is hot, add shallots and saute until soft. Turn heat to high and add shrimp and garlic. Toss quickly for about 2 to 3 minutes or until shrimp is cooked and pink in color. Add lemon juice and toss to combine.

In a large serving bowl, combine and toss spaghetti and shrimp. Serve hot and sprinkle with parsley and freshly grated parmesan cheese.

Roasted Garlic Mac 'n Cheese (gluten-free)

1/2 packet penne pasta

1 cup grated aged cheddar cheese

1/2 cup grated parmesan cheese

1/2 grated gruyere cheese

2 cups whipping cream

4 large roasted garlic, chopped

3 tablespoons capers

Preheat oven to 350 F

Cook pasta according to instructions on the package. Drain and add to the rest of the ingredients. Divide equally amongst 8 ramekins. Place in a water bath and bake at for 25 minutes or until set and the top crispy.