Roasted Tomato and Poblano Bisque

Serves 4-6


9 6×6 tomatoes, ripe tomatoes

3 Poblanos halved

1 Onion, spanish, medium dice

2 Carrot, medium dice

2 Celery, medium dice

5 cloves of garlic, smashed rough chop

5 qts water

1 tbsp olive oil

3 cups cooked brown jasmine rice

Himalayan Salt and cracked black pepper



  1. Place the tomatoes whole on a sheet pan drizzle with oil
  2. Slice poblanos in half and seed, place on the same pan as the tomatoes
  3. Roast in the oven at 350 degree for 40 minutes
  4. Heat two gallon stock pot and sweat the mire poix and garlic
  5. Remove the tomato and poblanos from the oven, the skins on the tomatoes should have blistered and the poblanos should be tender with caramelized
  6. Add to the stockpot and cover with five quarts of water, bring to a boil and reduce to a simmer for 20 minutes.
  7. Ladle the soup into blender and puree smooth
  8. Season with salt and pepper
  9. Serve with warm brown rice, mixed in.

Baked Halibut, Peanut Crust, Blood Orange Vinaigrette

Servings: 4


1.5# Alaskan Halibut Filet, fresh skin off (portioned into 4 filets)

1/4 cup Peanuts, unsalted and roasted, coarse chop

1 Tbsp Basil, chiffonade

1 Tbsp Cilantro, chiffonade

1/8 Tsp Red Chili powder

1/8 Tsp Onion powder

1/8 Tsp Garlic powder

1 Blood Orange

5 Tbsp Extra Virgin Olive Oil

1/2 Tsp Raw Honey

Himalayan salt/Fresh black pepper


  1. Pre heat oven to 400 degrees
  2. Mix the red chili, onion and garlic powders
  3. Toss 1 Tbsp olive oil on the halibut filets and season with the rub evenly, reserve
  4. Mix the peanuts, basil, cilantro, 1 tsp of oil with salt and black pepper
  5. Juice the blood orange and include the pulp
  6. Whisk 4 Tbsp of olive oil and raw honey until incorporated, season with black pepper, reserve
  7. Place the halibut on a baking sheet and season with salt
  8. Bake for 15 minutes
  9. Add the peanut mixture and bake for 5 more minutes

*May finish with a quick broil to brown the peanut mixture to desire color

*Blood orange vinaigrette can be serve room temperature or brought to a quick simmer

Vegan Black Bean Burger

Serves: 2-4


15oz Canned or boxed black beans

1/2 cup of cooked Quinoa (2:1 water to quinoa ration)

2Tbsp Rolled oats

2Tbsp Pumpkin seeds, raw

1Tbsp Coconut oil

1Tbsp Golden flax meal

1Tbsp Olive Oil, extra virgin

1/4Tsp Garlic powder

1/4Tsp Onion powder

1/4Tsp Cumin

1/4Tsp Chili powder

1/4Tsp Red Wine Vinegar

Himalayan Salt and Cracked pepper, TT



  1. Pre-heat oven to 350 degrees.
  2. Rinse and drain the black beans and place in a medium mixing bowl.
  3. Add the flax meal, garlic powder, onion powder, cumin, chili powder, vinegar, olive oil oat and pumpkin seeds to the black beans.
  4. Using your hands, smash the beans and ingredients into a paste, season with salt and pepper.
  5. Add the quinoa and fold until ingredients incorporate.
  6. Form into patties, use a dab of coconut oil on your hands to help shape and keep ingredients off your fingers.
  7. Heat medium sauté pan with coconut oil
  8. Cook the patties for two minutes, flip and bake for 10 minutes.
  9. Serve with an array of appropriate condiments.

Provencal Style Mahi Mahi with Pistachios

Serves 4

4 6 oz Mahi Mahi filet, skin off, blood line removed (dark red part)

1/4 Cup Pistachio, no shell, chopped

1 Tbsp Garlic, minced into paste

1 Lemon, juiced

1 Tbsp MCT  oil or coconut oil (liquid)

1 Tsp Rosemary, fresh rough chopped


Broiling Directions:

  1. Turn the broiler on high
  2. Toss the garlic, rosemary and mct oil, allow to marinate at least 20 minutes
  3. Now add the lemon juice and allow to marinate for 5 more minutes.
  4. Place fish skin side up in a broiler safe dish
  5. Place under broiler 6 inches and cook for 4 minutes
  6. Broil for 4 more minutes
  7. Sprinkle pistachios on fish and broil for 1 more minute
  8. Season with salt and pepper



Asparagus and Farro salad

Serves: 4-6

1 Cup Farro, dry

1 Bunch, Asparagus

1/4 Red onion, shaved

1 Cup, Red chard leaves,  chiffonade

1/2 Cup Pine nuts,toasted

1 Yellow bell pepper, small diced

2 Lemon, juiced

1 Tbsp Olive Oi

1/4 Tsp, Turmeric powder

10 Basil leaves, chiffonade

1/2 Cup Shaved Parmesan *optional*


  1. Place 1 cup Farro 1/4 tsp turmeric in a sauce pan with three cups of wayer and bring to a boil. reduce to low boil and cook for 15 minutes. Turn off heat lets stand covered for 5 minutes
  2. Trim and discard the stems of the asparagus. Cut the tips off and slice the body on the bias.
  3. Bring a pot of salted water to a boil and blanch the asparagus (cook for 1 minute) then immediately shock in ice bath.
  4. Drain the asparagus and toss together all the ingredients season with salt and pepper and enjoy.
  5. Parmesan can be served on the side or tossed in.  I find if you are to hold the salad in the fridge for an extended period of time, it is best save the parmesan and to toss the  in prior to service.