Truffled Garlic Mashed Potatoes
(Serves 8)

Ingredients:

• 2 Lbs russet potatoes, peeled, cut into 1-inch pieces
• 1 Cup half and half cream
• 1/2 to 1/3 Cup butter, room temperature
• 3 cloves garlic, crushed
• 1 Tbsp white truffle oil
• Course kosher salt and freshly ground black pepper to​ taste
• 1 Tsp chopped black truffle (optional)*

Instructions:

• Simmer potatoes in large pot of boiling salted water (enough cold water to cover by at least 2 inches) about 20 to 30 minutes or until tender when pierced with a fork; remove from heat and drain.
• Return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat.
• Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
• Mash potatoes with a potato masher or ricer (do not use​ your electric mixer) until there are no lumps.
• Add garlic half and half; blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body).
• Add butter and truffle oil. Season to taste with salt and pepper. Stir in chopped truffles, if desired.
• Transfer to a serving bowl and serve.​

Chef’s Note: You can substitute all dairy ingredients with plant-based products to make this recipe into a completely vegan dish.

Baked Chicken Wings (serves 6-8)

Ingredients:

• 24 chicken wings (about 4 pounds)
• ½ cup hot sauce
• 1 teaspoon garlic salt
• ¾ tsp onion salt
• ½ tsp pepper
• ¼ tsp cayenne pepper
• ¼ tsp jalapeño powder
• ½ tsp smoked paprika
• 4 tbsp olive oil
• Blue cheese dressing – store bought is fine (I prefer ranch)
• Fresh Parsley

Instructions:

• In a large pot, fill ¾ with water. Place chicken wings, seasoning, ¼ cup of hot sauce and boil for 30 – 35 minutes.
  
• When cooked thoroughly, drain and place wings in a baking pan. Mix olive oil with the remainder of the hot sauce and drizzle evenly over wings.
  
• Heat oven to 450 degrees F. Bake 15 minutes, turn over and bake for an additional 15 minutes.
  
• Place wings on serving platter. Place dressing in dipping dish, serve with celery and/or carrot sticks. Sprinkle fresh parsley for garnish.

​

Protein Lover Personal Omelette (serves 1)

Ingredients:

• ​2 eggs - 1 whole and 1 white
• ​2 strips of bacon
• 4-6 slices of salami
• 1-2 slices of black forest ham
• 2 tbsp reduced fat feta cheese
• 1 each - baby yellow, red, & orange bell pepper
• 2 tbsp fresh salsa
• Salt and pepper to taste
• Avocado
• Scallions

Instructions:

1. ​Chop meats and peppers into small pieces.
2. In a bowl mix eggs together with desired amount of salt & pepper and set aside.
3. Heat pan on medium-high heat (nonstick pan preferably), once hot, spray pan with olive oil spray and add the meats and peppers to sauté for 1-2 minute.
4. Add salsa and mix well. Add eggs, stir everything together and let sit 1-2 minutes.
5. Add feta cheese, flip, lower heat to medium-low and let sit for 1-2 minutes. Turn off heat, let sit for 1 minute.
6. Place omelet on a plate, top with avocado and scallions to your liking.

Savory Oats With Fried Egg (serves 2)

Ingredients:

• ​​2 tsp oil (avocado or EVOO)
• 2-3 garlic cloves, minced (or the amount that your heart desires)
• 1 cup gluten-free steel cut oats
• 2 cups stock (you can use water)
• 1/4 cup of shredded/grated cheese of preference
• 1-2 tbs sliced green onions
• 2 eggs
• Everything bagel seasoning
• Paprika
• Salt and pepper

​Instructions: ​

1. ​​Take 1tsp of oil in a pan over medium-high heat and sauté garlic for 15-20 seconds. Ad stock and bring to a boil. Stir in oats, lower heat to medium and cook for about 2-3 mins stirring occasionally to desired consistency {you can change consistency by adding broth if necessary}. Stir in cheese, remove pan from heat and set aside.
2. In a separate pan (preferably non-stick) heat up the remaining oil and fry the eggs (preferably one by one) seasoning w salt & pepper.
3. Divide the oats into bowls. Sprinkle with everything bagel seasoning. Top with fried egg, sprinkle with paprika and garnish with desired amounts of green onions.

Note: you can sprinkle some red pepper flakes for a spicy kick.

Chilean Sea Bass Ceviche
(Serves 6)


Ingredients:

• 1lb Chilean Sea Bass Fillet
• 6oz Diced Tomatoes
• 4oz Diced Red Onions
• 2-3oz Chopped Cilantro
• 2oz Finely Diced Green Peppers
• 1/2 cup Extra Virgin Olive Oil
• 1qt Lime Juice
• 1 Diced Hass avocado
• Salt & Pepper to Taste

Instructions:

• Cut Sea Bass into small pieces and combine with the lime juice (diluted with 1 cup of water) to marinate for 2 hrs.
• In a non-reactive metal bowl mix all the solid ingredients except the avocado. Add oil, salt and pepper to taste and set aside.
• Drain the fish leaving 15% of the juice.
• Fold the fish and remaining juice in with the rest of the ingredients with a rubber spatula gently and carefully not to brake the fish in pieces.
• Chill for another half hour, dice avocado and gently mix in with the other ingredients.

Serve with tortilla or plantain chips.