Greek Cucumber Salad

 Ingredients (4 servings)

• 2 large cucumbers (Persian or English cucumbers are best), sliced into half-moons
• 1 pint cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 green bell pepper, chopped (optional but traditional in horiatiki salad)
• ½ cup Kalamata olives, pitted
• ½ cup feta cheese, crumbled (or dairy-free feta if needed)
• 2-3 Tbsp fresh parsley or oregano, chopped

Dressing

• 3 Tbsp extra virgin olive oil
• 1 Tbsp red wine vinegar (or lemon juice)
• 1 garlic clove, minced
• ½ tsp dried oregano
• Salt & black pepper, to taste

Instructions

1. Prepare veggies: Place cucumbers, tomatoes, onion, bell pepper, and olives in a large bowl.
2. Make dressing: Whisk together olive oil, vinegar, garlic, oregano, salt, and pepper.
3. Combine: Pour dressing over vegetables, toss gently.
4. Top: Add feta and herbs right before serving.

Sourdough Naan

 Ingredients (8 pieces)

• 1 cup (240 g) sourdough starter (active or discard, unfed is fine)
• ½ cup (120 g) plain dairy-free yogurt (or Greek yogurt if not dairy-free)
• 2 Tbsp olive oil (or melted butter/ghee)
• 2 cups (250 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Optional: garlic butter or olive oil + herbs for brushing

Instructions

1. Mix the dough: In a bowl, combine starter, yogurt, and oil. Add flour, baking powder, baking soda, and salt. Mix until it comes together.
2. Knead: Knead lightly for 2-3 minutes until smooth (it will be soft and slightly sticky). Add a sprinkle of flour if needed.
3. Rest: Cover and let rest at room temp 2-3 hours (if using discard) or 1 hour (if using active starter). For extra flavor, you can refrigerate overnight.
4. Shape: Divide into 8 balls. Roll each into an oval or round, about ¼-inch thick.
5. Cook: Heat a cast-iron skillet or heavy pan over medium-high. Cook each naan for 1-2 minutes per side, until puffed and golden brown spots form.
6. Finish: Brush with melted garlic butter, olive oil, or ghee. Sprinkle with cilantro if you like.

Creamy Wild Rice Soup

🌾 Creamy Wild Rice Soup

(Skip roux and milk for a non-creamy soup)

Ingredients (4–6 servings):

• 1 cup uncooked wild rice (rinsed)
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups vegetable broth (or chicken broth if preferred)
• 1 tsp dried thyme
• 1 tsp dried rosemary (or 1 sprig fresh)
• 1 bay leaf
• 1 cup mushrooms, sliced (optional but recommended)
• 1 cup diced cooked chicken (optional, for non-vegetarian version)
• 1 cup coconut milk, oat milk, or heavy cream (for creaminess)
• 2 tbsp olive oil or butter
• 2 tbsp flour (or gluten-free flour) for thickening
• Salt & pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sauté veggies – In a large pot, heat olive oil or butter. Add onion, carrots, celery, and mushrooms. Cook about 5–7 minutes, until softened. Stir in garlic and cook 1 more minute.
2. Add rice & broth – Stir in wild rice, thyme, rosemary, bay leaf, and broth. Bring to a boil, then reduce to low. Simmer 45–50 minutes, until rice is tender.
3. Make a roux (for creaminess) – In a small pan, melt 2 tbsp butter or heat oil. Stir in flour to form a paste, cook 1–2 minutes. Slowly whisk in 1 cup of soup liquid until smooth. Return this mixture to the pot.
4. Finish the soup – Stir in coconut milk/oat milk (or cream) and cooked chicken (if using). Simmer 5–10 minutes more. Adjust salt & pepper.
5. Serve – Remove bay leaf, garnish with parsley, and enjoy warm with crusty bread.

Flourless Peanut Butter Banana Muffins

 Bake 15 minutes at 325°

Spray mini muffin pan

2 ripe bananas mashed

1 cup creamy peanut butter

½ Cup maple syrup

1 egg

1 tsp baking soda

Cinnamon ½ tsp to 1 tsp

Pinch of salt ¼ tsp

Chocolate chips - measure with your heart

Sourdough Discard Crackers

 

• ¾ cup (200 g) discarded sourdough starter (stirred down)
• 2 tablespoons (28 g) butter (melted)
• ¼ teaspoon (1 g) fine sea salt
• 2 teaspoons dried herbs (Herbs de Provence)
• ¼ teaspoon (1 g) salt for sprinkling on

• Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool.
• Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.
• Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20

Tres Leche (from Scratch)

 

Cake:

• ▢ 1 cup all-purpose flour
• ▢ 1 1/2 teaspoons baking powder
• ▢ 1/4 teaspoon salt
• ▢ 5 large eggs , separated
• ▢ 1 cup granulated sugar , divided
• ▢ 1/3 cup whole milk
• ▢ 1 teaspoon vanilla extract
• (Add lime shavings for Tyson)

Milk Mixture:

• ▢ 12 ounce can evaporated milk
• ▢ 14 ounce can sweetened condensed milk
• ▢ 1/4 cup whole milk

Whipped Topping:

• ▢ 1 pint heavy whipping cream
• ▢ 3 Tablespoons powdered sugar
• ▢ 1/2 teaspoon vanilla extract
• ▢ ground cinnamon , for topping

Instructions

 

• Preheat oven to 350 degrees F. 
• In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
• Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).
• Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined. 
• Pour batter into un-greased pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely.
• Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. Once the cake has cooled use a fork to poke holes all over the top of the cake. 
• Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. Refrigerate the cake for at least 1 hour or overnight, to allow it to soak up the milk.
• In the meantime, whip the heavy cream, sugar and vanilla until stiff peaks. Smooth over the top of the cake. Sprinkle cinnamon on top. Serve with fresh sliced strawberries, if desired. Enjoy!

Notes

Store Tres Leches Cake in the refrigerator, covered, for 3-5 days.

Make Ahead Instructions: You can make Tres leches cake 1-2 days in advance. In fact, I love to make this cake the night before so that the cake has a lot of time to soak up the milk mixture. 

Blueberry Baked Oatmeal

 

DRY

• ▢ 2 ½ cups gluten free quick oats can also use rolled oats
• ▢ ⅓ cup vanilla protein powder
• ▢ 1 teaspoons baking powder
• ▢ ½ teaspoons salt
• ▢ 1 ½ teaspoons cinnamon
• ▢ ¼ cup chopped nuts of choice I used sliced almonds

WET

• ▢ 1 large banana mashed
• ▢ 2 cups milk of choice I used almond
• ▢ 2 eggs see notes for vegan options
• ▢ 3 tablespoons honey or maple syrup
• ▢ 2 teaspoons vanilla extract
• ▢ 3 tablespoons nut butter I used almond
• ▢ 1 ½ cups blueberries plus more for topping*

• Preheat the oven to 350 degrees Fahrenheit. 
• In a large mixing bowl, mash the banana with a fork. 
• Add in the remaining wet ingredients, aside from the blueberries.
• Whisk to combine. 
• Add in the dry ingredients.
• Add 1/2 cup of blueberries to the bottom of a 9×9 (or similar) baking dish. Add the remaining 1 cup to the bowl with the oat mixture and stir to combine. 
• Transfer the mixture to the baking dish and carefully stir to ensure the blueberries are mixed evenly throughout. Top with a few additional blueberries, chopped nuts or sliced bananas if desired.
  Add to the oven, uncovered, for 28-35 minutes or until golden brown around the edges and the center doesn't look too wet.
  If you want the center to be more cakey, leave it in the oven for longer, but if you like a more creamy consistency, take it out closer to 25-28 minutes.
  Remove from the oven and serve warm with additional maple syrup, yogurt or just as is!