recipes

Mix pre-cooked chicken breast(shredded), chopped chickpeas, diced sundried tomatoes, chopped fresh basil, minced garlic, a little dijon and some mayo.  Spread on bread and top with some spinach with a little drizzle of basil oil and squeeze of lemon.

A toasted homemade bagel stacked with smoked cream cheese, silky smoked salmon, tangy pickled red onions, briny capers, and fresh dill for the perfect balance of rich, bright, and savory flavors.

Start with a freshly toasted pretzel roll(COMING SOON!) with a schmear of pimiento cheese.  Top with a homemade crispy fried chicken tender and then throw on some dill pickles and BOOM.

Thick slice of sourdough sandwich loaf - nice and soft.  An upgraded wonder bread, if you will.  Fry up some pork roll, or bologna - whatever makes your taste buds sing.  Top it with a fried egg and some homemade pimiento cheese spread or straight up cream cheese.  You're welcome.

Drizzle of olive oil, schmear of pizza sauce(add some anchovies to jarred sauce to give it an umami boost - don't worry, they'll melt into the sauce when you warm it up), freshly shredded low-moisture whole milk mozzarella and turkey pepperoni slices.  All the taste without all of the grease.

Use your favorite creamy red sauce to coat al-dente penne pasta.  Jarred vodka sauce would work in a pinch. Spread a thin layer of sauce before adding the pasta.  Top with freshly pulled burrata. Next you'll need high quality chicken cutlets (I know someone, wink-wink!) - slice and scatter.  Another thin drizzle of sauce.  Bake until cheese is melted then top with fresh chiffonade of basil.  If you want to be even extra, brush the crust with some olive oil and dust lightly with garlic salt.

Brush crust with olive oil.  Top with pickled red onions, heirloom tomato slices, finely diced peaches, crispy bacon, sliced jalapenos and freshly shredded low-moisture whole milk mozzarella.  Bake until cheese is melted and bubbly.  Sprinkle with fresh chopped cilantro.

Sourdough bread is the perfect vessel for some leftover chopped veggies.  Start with a nice slice of toast and top with some cottage cheese.  Next you'll grab a bunch of green veggies.  I like to use massaged kale, green onions, asparagus, broccoli, romaine or iceberg for crunch and some shaved brussell sprouts.  Chop, chop, chop. Mix that with a healthy drizzle of your favorite green goddess dressing and top with toasted sunflower seeds.

Toast or grill that slice!  While that's cooling, cook up some onions in olive oil until soft and then add fresh thyme and apple slices until browned.  Top toast with slices of brie and apple, onion mixture.  Bake for 3-4 minutes to melt cheese and serve topped with arugula, toasted walnuts and a drizzle of honey.

Add your favorite herbs and spices to some ricotta and do a quick whip.  Spread that on your toast, add a fried egg and a drizzle of chili crisp.  Top with some fried basil.  Instead of ricotta, you can sub plain greek yogurt with lemon zest/juice and herbs for a bit more protein and additional health benefits.

Cube day-old bread, toss with olive oil, salt, pepper, and herbs (rosemary, garlic, thyme). Bake at 375°F for 15–20 minutes, turning once, until golden and crisp.

Sweet - Whisk together eggs, milk or cream, sugar, vanilla, and a pinch of cinnamon. Pour over cubed bread, fold in fruit of choice or chocolate chips, and bake at 350°F for 45–50 minutes until puffed and golden.

Savory - Use the same method as sweet, but sub milk for broth and sugar for cheese. Add sautéed vegetables, herbs, and cooked sausage or bacon for a hearty brunch bake.

Tear or cube stale bread and bake at 300°F until dry but not browned. Pulse in a food processor with garlic powder, Italian herbs, and a pinch of salt. Store in an airtight jar.