Garbanzo/Spinach Patties


Prep Time:  10 min
Cook Time: 10 min
Total Time: 20 min


1 T chia seeds
1 T water, warm
2 clove garlic
4 T olive oil
1.5 c baby spinach, frozen
2 oz sundried tomato
3 T lemon juice
1 t lemon zest
1 t ras el hanout (see below)
1 can garbanzo beans (15.5oz), drained
1/4 c panko
1/4 c flour, whole wheat
6 slices muenster cheese
3 sandwich rounds, whole wheat (Natures Own)
1 small tomato, 6 slices


Place chia seeds in warm water and set aside.
Sauté garlic in 1 T of olive oil in large skillet until soft and light golden in color.
Reserve garlic and tip the pan to coat with oil
Pulse spinach and sundried tomatoes until fine.
Add garlic, 1/2 beans, 3 T olive oil, lemon juice, lemon zest, ras el hanout and puree.
Add rest of beans, panko, flour, chia seeds and pulse until combined, but large pieces of bean remain.
Form 6 patties from bean mixture.
Brown 1 side in oiled skillet over medium high heat (3-5 min.)
After turning patties, place cheese on top and brown other side (3-5 min.)
Combine 1 T Worcestershire sauce, 2 T mustard, 3 T mayo.
Spread mayo sauce on 6 slices of sandwich rounds.
Place 1 patty on each round and top with tomato slice.
Sprinkle with a little finishing salt and a couple of grinds of pepper.

Serve with yogurt drizzled with honey and sliced strawberry drizzled with Mugolio Pine Syrup.

ras el hanout

1 t cumin
1 t ginger, ground
1 t blk pepper
1/2 t cinnamon
1/2 t coriander
1/2 t cayenne
1/2 t allspice
1/4 t clove
1/2 t fennel
1 t turmeric
1/2 t nutmeg

Grind all until fine.


Curry of Chicken Thigh


Prep Time:  15 min
Cook Time: 30 min
Total Time: 45 min


1/2 T cumin, whole
2 T coriander
2 black cardamom pods, husks removed
2 green cardamom pods, husks removed
1/2 t salt
1/8 t cinnamon
1/2 t turmeric
1 clove
1 T pink peppercorns
2 t moroccan poivron rouge
2 longpeppers
1/2 t nutmeg, fresh grated
6 mace, blades
4 inch ginger, grated on microplane
4 cloves garlic
2 T red palm oil
2 yellow onions, diced
18 Chicken thighs, boneless skinless
3 med sweet potatoes, 1/4 inch cubes
2 c chicken stock
1/2 c cream
1 t rosewater
1 t pandan extract


Toast cumin and coriander in small pan over med-hi heat until fragrant.
Grind cumin, coriander, cardamoms, salt, cinnamon, turmeric, clove, pink peppercorns, moroccan poivron rouge, longpepper, nutmeg and mace to fine powder.
Mash ginger and garlic to paste in mortar then grind in spice mixture.
In a large pot or wok, sauté onion in palm oil until translucent.
Add spice paste and stir to coat onions.
Add chicken and sear on all sides (3 to 5 min)
Add sweet potato and stock.
Simmer until chicken is cooked (20 min)
Stir in cream and remove from heat.
Stir in rosewater and pandan extract.
Serve with rice.

Green Mango Chutney

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Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min


1 large red onion, diced
3 T poppy seed oil
1 t cumin
1 t fenugreek
1 t nigella seed
1 t yellow mustard seed
1 t fennel seed
1/2 t white pepper
1/8 tsp pasilla chili powder
1/8 tsp guajillo chili powder
1/8 tsp habanero chili powder
2 inch piece of ginger, grated with microplane
1 red bell pepper, diced
4 large unripe mangos, 1/4 inch dice
8 oz pineapple juice
2 oz hibiscus vinegar
2 oz apple rice wine vinegar
1/2 C yellow raisins


Saute onion in poppy seed oil until translucent.
Grind cumin, fenugreek, nigella, mustard seed and white pepper to fine powder.
Add and spice powder, dried peppers and ginger to onion and stir to coat.
Add bell pepper and saute for 2 minutes.
Add mango, juice and vinegars then simmer for 30 minutes.
Remove from heat and stir in raisins.

Langoustine & Pork Risotto

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Prep Time: 10 min
Cook Time: 35 min
Total Time: 45 min

4 C vegetable stock
1 T olive oil
1 small onion, diced
½ C white wine
6 dried shitake mushrooms, diced
Blk pepper
½ t basil
½ t oregano
¼ t sage
1T herbs de provence
1 C baby lima beans
1 C langoustine tails, precooked
2 T butter
2 T apple balsamic vinegar
1 boneless pork chop, butterflied
¼ cup asiago, grated
¼ c parmigiano reggiano cheese, grated
1 small granny smith apple, cored and diced
1 t truffle oil
Simmer vegetable stock in a small sauce pan.
Heat olive oil in a large sauce pot and sauté onion until translucent.
Add garlic and rice.
Stir to coat rice.
Add Blk pepper, basil, oregano, sage, herbs de provence
Add wine and mushrooms.
When almost dry add 1 cup of warm stock.
When liquid is absorbed, add 1 cup of warm stock.
While the second cup of stock is being absorbed, simmer lima beans in warm stock until cooked through (about 5 min)
Remove with a slotted spoon and set aside.
Refresh 1 C langoustine tails in simmering stock until warmed through.
Remove with a slotted spoon and combine with beans.
Dress the beans & langoustine with 1 T butter and
Heat 1 T butter over med-hi heat in a small frying pan.
Sear pork on both sides.
Cool a bit then dice.
When second cup of stock has been absorbed add the remaining stock to rice.
Once all of the liquid has been absorbed and rice is cooked through, add the cheeses and a few grates of nutmeg.
Add the apple and pork.
Remove from the heat and fold in beans and langoustine.
Dress with truffle oil and serve it forth.