Dipping Oil for Bread


1 tsp. crushed red pepper
1 tsp. ground black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. parsley flakes
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. kosher salt
1/4 – 1/2 cup extra virgin olive oil


Combine all ingredients, except oil, on a shallow bowl or plate.

Pour olive oil over.

Zucchini Feta Fritters


1/2 Zucchini
1/2 cup basil
1/3 cup feta
1 egg
1/2 lemon zest
1 tsp coconut flour
olive oil


Grate the zucchini, salt, and drain for 10 minutes.

Squeeze the excess water out of the zucchini and pat dry with a paper towel.

Roughly chop the basil and mix with the zucchini, feta, lemon zest, salt, pepper, and cumin.

In a separate bowl, whisk together the egg and slowly add the flour.

Pour over the zucchini mix and combine.

Heat up so olive oil in a pan, and scoop the mixture onto the pan. Cook for a couple of minutes each side, until browned.

Chicken Biryani


2 Tbsp olive oil
5 bone-in, skin-on chicken thighs (about 2 lbs)
1 onion, chopped
4 cloves garlic, chopped
1 tsp smoked paprika
1 cup basmati rice
½ cup white wine
1 plum tomato, chopped
1 ¼ cups chicken broth
1 cup frozen petite green peas
Kosher salt and freshly ground black pepper
Chopped cilantro or parsley, for garnish


Heat oven to 350ºF.

Heat olive oil in a large high-sided skillet over medium-high heat. Pat chicken dry and season on both sides with salt and pepper. Once oil is hot, brown the chicken for 4 minutes on each side. Remove the chicken from the pan to a plate.

Add onion and garlic to the pan and sauté until tender, about 3-4 minutes. Season with salt and pepper. Sprinkle in smoked paprika and stir to toast. Add rice and sauté for 1 minute, then stir in the wine and scrape up any browned bits on the bottom of the pan. Add tomatoes and chicken stock and bring to a simmer.

Nestle chicken into the rice and pour in any drippings left over on the plate. Cover with lid and place in the oven for 40 minutes. Remove lid, sprinkle in peas, and continue baking for 5 more minutes, until all the liquid is absorbed.

Garnish with chopped parsley before serving.

Skillet Apple Biscuits



3 medium Granny Smith apples, peeled and large diced
1 tsp lemon juice
3 Tbsp butter
¼ cup heavy cream
1 Tbsp flour
½ cup light brown sugar + 2 Tbsp reserved
1 tsp cinnamon
¼ tsp salt
12 large biscuits (I used canned but not flaky layers)


⅔ cup powdered sugar
¼ cup heavy cream


Preheat oven to 350°

Grease a large (10″) cast iron skillet with butter, set aside.

Put diced apples into a medium sauce pan and sprinkle with lemon juice, stirring to coat. Add in 3 Tbsp butter and heavy cream. Set aside.

In a bowl whisk together flour, ½ cup light brown sugar, cinnamon and ¼ tsp salt. Add this to apples and stir to coat. Heat mixture over medium low heat until apples soften and a thick sauce is created, stirring frequently, about 7 minutes. Remove from heat.

Place biscuits in pan, completely covering bottom and overlapping slightly, if need be.

Pour apple mixture evenly o top of biscuits and sprinkle with reserved 2 Tbsp pf light brown sugar.

Bake for 30-35 minutes until biscuits are golden brown.


Mix powdered sugar and heavy cream in a small bowl until smooth and drizzle on top of biscuits.
Serve warm.