Gnocchi with brussels sprouts and brown butter

1 pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)

2 cups spinach or another green, chopped
1 lemon
4 tablespoons extra-virgin olive oil
salt and black pepper
½ teaspoon red-pepper flakes
24 oz gnocchi (I used two bags of Trader Joe's cauliflower gnocchi)
3 tablespoons unsalted butter
1 teaspoon honey
freshly grated Parmesan, for serving (optional)


Trim and quarter the Brussels sprouts. Zest lemon.

In a large skillet, heat 3 tablespoons olive oil over medium-high heat. Add the brussels sprouts, season with ½ teaspoon salt and 1/4 tsp pepper, then arrange the brussels sprouts in an even layer.  Cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes. Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 5 minutes. Scatter the lemon zest over the top let cook for 2-3 more minutes. Transfer to a medium bowl.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, with a little extra water in the pan. Once they are fully cooked/defrosted but not yet browned, add the butter and honey, a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty-smelling, and foaming, 1 to 2 minutes. Mix in the Brussels sprouts until warmed through, and squeeze juice of 1/2 lemon over the recipe and mix. Serve with grated Parmesan.

Corn, tomato, and greens salad

1 bag pickle salad kit (or another salad kit)

romaine, chopped or torn

cherry or grape tomatoes, halved

cucumber, chopped

roasted corn (if using frozen, heat to room temperature)

red onion, thinly sliced

feta cheese

Mix ingrediens and top with salad kit dressing or another creamy dressing.

Roasted butternut squash

1 butternut squash
avocado oil
maple syrup



Poke holes in squash and microwave for 2-3 minutes. Peel squash with a peeler, and cut into large bite-sized pieces. Drizzle on avocado oil and maple syrup to taste, then roast at 400 degrees until golden brown.

Braised cabbage

1 pack (3.25oz) of Trader Joe's fully cooked bacon, chopped
1 large head of green cabbage (about 3 lbs), outer layer discarded, washed and chopped into large bite-sized pieces
1 large red pepper, diced
1 large green pepper, diced

1 large yellow onion, diced
3 garlic cloves, minced

1 tablespoon onion powder
1 tablespoon garlic powder
1.5 tsp salt
1/2 tsp ground black pepper
1/4 tsp red pepper flakes


In a large pot over medium heat, brown the bacon. Add the cabbage, bell peppers, onion, and garlic (it may not fit at first, but it will cook down). Cook for about 10 mins.

Sprinkle in the onion and garlic powders, salt, black pepper, and red pepper flakes. Cook everything for another 5 mins or so.

Collards with bacon

1 pack (3.25oz) of Trader Joe's fully cooked bacon, chopped
1 onion, diced
1 tsp garlic, minced
2 cups chicken bone broth
3 bunches of collards, washed, destemmed, and chopped
1/2 tsp salt or seasoning salt
1/4 tsp black pepper
1/4 tsp crushed red pepper
1 tablespoon white vinegar

In a stockpot over medium heat, brown the bacon. Add the chopped onion and cook until softened. Add garlic and then collards. Pour in the chicken broth and simmer for 10-20 mins. Add salt, red and black pepper, and vinegar near the end of cooking.

Small batch blueberry jam

2 cups frozen wild blueberries
3 tablespoons white sugar
1 tablespoon lemon juice


Simmer all ingredients on medium-low in an uncovered saucepan for about 20-25 mins until thickened to your liking. Smash blueberries with a potato masher partway through cooking. Fits perfectly in a half-pint jar.

Lamb meatballs

2 lbs ground lamb

2 yellow onions, very finely chopped

4 garlic cloves, minced

zest of 2 lemons

1 cup fresh parsley, chopped

4 tsp cumin

2 tsp dried oregano

1/4 tsp cayenne pepper

3/4 tsp black pepper

2 tsp salt

1. Preheat the oven to 425 degrees F. Line three baking sheets with foil.

2. Add the lamb, onion, garlic, lemon zest, parsley, cumin, oregano, cayenne, and salt and pepper to a bowl and mix. Roll the meat into 2 tablespoon-sized balls (will make 10-12 meatballs), placing them on three prepared baking sheets. Transfer to the oven and bake for 20 minutes or until the meatballs are crisp or cooked through on the inside.