• 1 lb Pasta, any kind is fine. You can also try an already lemon flavored pasta too
  • 1/3 or 2/3 Cup Olive Oil ( I tend to use less)
  • 1/2 Cup Fresh Lemon juice
  • 3/4 Cup Fresh grated Parm
  • 1/2 tsp Salt ( or more for your taste)
  • 1/3 Cup fresh Basil
  • 1 TBS Lemon Zest
  • 1/2 tsp ground pepper

Whisk Lemon juice, Parm, Olive oil, salt and pepper to a good blend. Set aside

Boil pasta per instructions, save 1 cup of liquid.

Combine Pasta and Sauce together, season to taste and add a sprinkling of Parm


450 Oven

  • 2 Pounds Fingerling Potatoes any size and or variety-cleaned and dry
  • 3 TBS Vegetable oil
  • Herbs– Sage/thyme–basil/oregano–garlic/dried chili 2 teaspoons fresh of each I would choose 2 of choice Chopped with salt
  • 1/2 tsp Salt
  • 13×9 pan or fitted to how many potatoes you use. they need to be in a layer and tight fitted in pan

Fit potatoes in pan add vegetable oil, shake and cover with foil. Oven for 15 minutes so they sort of steam

Remove cover when done, shake and put back uncovered in oven for 20 more minutes. Shake a bit after 10 min

pour into bowl with all the oil. Add salt/herb mixture


  • 1 Pound Pasta of choice
  • 1 Head garlic
  • 1/2 Cup Olive Oil
  • 1 Cup Parsley firmly packed finely chopped
  • 1/2 tsp Red pepper flakes
  • Black pepper to taste
  • 1 cup grated parm cheese (vegan if preferred)

Cut top off garlic head top with a tsp olive oil and salt and pepper seal in foil and roast in a 400 oven for 45 minutes.

Boil Pasta per package directions and save 1 cup of pasta water

Add 1 cup of olive oil to large pan and heat. Add baked garlic and smoosh it all into the oil. (squeeze baked garlic out of head ,its easy to do with your fingers)

Add red pepper, black pepper

Add pasta to pan and toss to coat and let simmer. Add 1/2 cup pasta water.

Add parsley and parm cheese and if needed add more pasta water

Hurry up and EAT


  • 1/2 Cup Sour Cream
  • 1/2 Cup Mayo
  • 1/4 tsp lemon juice
  • 1/4 tsp Salt
  • 1/4 tsp Paprika
  • 1/8 Cup Parsley
  • 1 1/2 TBL Minced onion
  • 1/4 tsp Garlic powder
  • 1/8 tsp Curry powder
  • 1/8 tsp Worcestershire sauce

Mix all ingredients together so its well blended. Serve immediately or cool in Fridge first

All dairy can be replaced with vegan options, Worcestershire too!


  • 1 Cup raw Cashews
  • 2 tsp Smoked Paprika
  • 2 tsp liquid smoke
  • 2 tsp soy sauce
  • 1 tsp Maple Syrup

OVEN: 325

Chop or process Cashews into small pieces. Mix all remaining ingredients together, and spread onto a baking sheet
with parchment paper. Bake for 5 minutes, take out of oven to stir, return to oven for another 5 minutes. (total 10-12 minutes)


  • 2 Cups 00 Flour (or all purpose)
  • 1 1/2 Tablespoon Baking Powder
  • 1 1/4-1/2 Cups Heavy Cream (save a bit for brushing tops)
  • 1/2 Teaspoon Salt

OVEN 400

Mix all ingredients together. Put out on floured surface and knead and fold briefly until combined. Pat down to about 3/4 inch thick. I use a 2 1/2 inch round cutter. Coat tops with remaining cream.

Bake for 15 min


  • 6 TBS Butter
  • 3 pounds Sweet Potatoes cut into chunks (quartered)
  • 1/3 Cup BOURBON
  • 1 Cup Dark Brown Sugar
  • 1/2 Cup Apple Cider
  • Pinch or two of SALT

OVEN 375
Butter Large Roasting Pan (A good TABLESPOON of Butter)

Peel Potatoes and cut into chunks and place into a large saucepan and cover with cold water. Or Leave unpeeled and peel when cooled. Bring to a boil, reduce heat simmer 10 minutes or so. You want potatoes cooked through but still a bit firm. When cool cut into inch pieces.
Add Potatoes in a single layer to pan.
Grab a small saucepan and melt remaining butter, and brown sugar over low heat.
Whisk in apple cider and bourbon and salt, cook for 1 minute. Drizzle over potatoes and toss to coat. Roast for about 40 minutes with stirring every 12 minutes until syrupy.

HERB CHEESE DIP with tomato

  • 1 garlic herb Borshian cheese pack
  • 1 cracked pepper Borshian cheese pack
  • 1 pint Cherry Tomatoes quartered
  • handful of Fresh Basil

Set oven to 350

Using an ovenproof (glass) pie pan or tart pan, layer tomatoes in bottom of pan. Mix cheeses with 1 or 2 tsp of milk of choice until creamy smooth. Add cheeses on top of tomatoes and top with sprinkled basil leaves. BAKE for 20 minutes and serve with bread or crackers


3/4 Cup plain Yogurt
3/4 Cup Sour Cream
1 tsp Vinegar
2 tsp Olive Oil
4 Clove Garlic minced
1 tsp dry Dill or 1 TBS Fresh
1 Seedless Cucumber dried and grated
salt and pepper to taste

Mix all ingredients in a bowl and chill. YUMYUM have with some pita bread.