sunday table recipes A COLLECTION OF FAMILY FAVORITES FOR EASY COOKING

MARIMAR LÓPEZ

SUNDAY TABLE RECIPES Copyright 2022 by Marimar López. All rights reserved. No part of the book may

be used for reproduction in any manner whatsoever without

written permission except in the case of brief quotations

embodied in critical articles and reviews.

FIRST EDITION.

Designed by Marimar López Photography by Marimar López Printed by Extreme Graphics

To: "mama". The one that

teaches us that food is the

utmost expression of love. That

love enters our home through

the kitchen. To gather, to serve, and to fill

our souls with a warm plate of

food is always her solution to the

highs and lows and every

moment in between.

Contents INTRODUCTION........................................................................................................................................1 HOW TO READ THIS BOOK ......................................................................................................................3 A WELL STOCKED PANTRY...................................................................................................................5-6 SUNDAY MORNINGS...........................................................................................................................7-24 MODERN ENTERTAINING BITES......................................................................................................25-40 DINNER FAMILY HEIRLOOMS..........................................................................................................41-56 EVERYDAY LEADING SIDES...............................................................................................................57-66 THE JOY OF DESSERT.......................................................................................................................67-78 CHARCUTERIE BOARD 101 ................................................................................................................78-79



introduction | 1

Introduction My favorite place to exist is at the table surrounded by laughter and good energy. The joy of cooking on Sundays allows for a moment to sit and pause, to gather, before a new week unfolds. Throughout this book you will read some of my most memorable food memories. From meals that belonged to weeknight moments in my childhood, to specific instances shared while traveling with my forever high school love. Each member of my family inspires me too cook and get creative in the kitchen including my two kids whom you will see mentioned throughout the book, Lucia (Lu) and Gonzalo (Gonza). My purpose with this book is to inspire you to create special food memories and find happiness in the kitchen. You are encouraged to experiment with every recipe found on these pages, I hope they light up your home and bring you the sense of togetherness that only materializes around the table. Conversation starters and special surprises excite me the most when creating dishes. I usually find my muse to write down ingredients and ideas when I’m heading to bed, when the house feels still and rested from an ordinary beautiful day of family life. I plan whole menus with a clear vision of the table setting and how pretty the food and the tablescape are going to look together when everything is set. I’m driven by what feels special at that moment in life, the season around me, and I always, always come back to old comforting "classics". That is my style of cooking, tons of nostalgia and the fresh newness of the present season of life. Every single recipe in this book is special and all of them are worth sharing. I feel so much joy in helping feed the people I love, setting the table and sitting down together. I hope these familiar flavors will excite you to make your own food memories. Buen provecho! xoxo Marimar

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How to read this book & Learn about the Author Something I have become uniquely aware of in the last few years is that being mindful and intentional about choosing ingredients is essential to have ease in the kitchen. You will see ingredients repeated in each of the chapters of this book. This will allow you to shop with intention and use up all your provisions. I included a list of pantry essentials divided in two categories: must have seasonings and basic ingredients.. This will facilitate the meal planning process and allow you to prepare my recipes any day of the week.

You will also read repeated names through the book. My kids, Lucía and Gonzalo are frequently mentioned as Lu/Luchi and

Gon/Gonza. They are my most

demanding dinner guests. And I wouldn't change that for anything. Guiding them to develop a sense of love for the kitchen and an urge for sitting at the table as a family, is everything for me and my husband, the Luis you will also read along these pages repeatedly. He, as our kids, has tasted every dish with an unspoken understanding that if its not good, silence is the answer.

The last group of repated names is that of my family. They have undoubtedly given me the best culinary school I could have ever dreamed of. It is one filled with recipes, ideas, love and so much laughter. A little bit of competition is always added keeping things interesting and challenging for a group of food lovers. Allowing us to keep growing as cooks, parents and culinary story tellers.

A Well Stocked Pantry |5

A Well Stocked Pantry These are the seasonings to have on hand at all times. Verify what you currently have in your pantry and start with a few extras. You do not need to buy everything at the same time. Edit and begin to stock your pantry as you cook and test new recipes. Some items, such as kosher salt and black pepper are great to buy in bulk and transfer to salt and pepper grinders as they are used often. MUST HAVE SEASONINGS

kosher & sea salt

oregano

black pepper

chilli powder

red pepper flakes

nutmeg

paprika

onion powder

garlic powder

everything seasoning

chives

adobo

cumin

turmeric

cinnamon

dried mustard

A Well Stocked Pantry |6

A Well Stocked Pantry Pantry staples for everyday cooking. With these ingredients you will always have something on hand to create a great meal.

BASIC INGREDIENTS

extra virgin

olive oil

nuts

avocado oil

pure vanilla extract

red wine

vinegar

pure almond extract

balsamic

vinegar

rice / quinoa

tomato puree/ sauce/ paste

pasta

breadcrumbs

nut butters

coconut aminos

chicken stock or broth

baking soda

chipotles in adobo

cornstarch

chickpeas/ beans

all- purpuse

flour

oatmeal

baking powder

chia seeds

SUNDAY MORNINGS ARE MY JOY

CHAPTER 1

SUNDAY

MORNINGS

a

b

c

d

e

f

Sunday Table recipes |10

Lemon Mascarpone Croissant French Toast Back in the 90’s my family and I would travel to St. Thomas USVI, during the summer months for a good

beach family vacation. We would always visit this small restaurant where they served the most amazing

French toasts. The owners were French, and they made the humblest of dishes “pain perdu” spectacular.

They gave it a special twist by stuffing the bread with cream cheese and caramelized bananas. Un-stuffed French toast is a thing of the past for me. In this recipe, the cheese offsets the excess sweetness that usually characterizes this dish. I have made many versions, changing them up through the seasons with

pumpkin, spices, berries, etc. but this one is my favorite. It's bright, tangy, sweet, crunchy, warm, all the good

things in one bursting bite. Ingredients: 8 slices brioche bread 4 eggs 1 ½ cups half and half or whole

milk 1 tablespoon of lemon zest ½ cup sugar plus one tablespoon 1 teaspoon pure vanilla extract ½ teaspoon almond extract 1/8 teaspoon kosher salt For the whipped mascarpone 8 ounces mascarpone 1/2 tablespoon lemon juice 1/2 teaspoon pure vanilla extract ¼ teaspoon pure almond extract For the topping Slivered almonds Pure Maple Syrup

1. Slightly toast brioche bread. Assemble in cast iron pan or oven safe dish. 2. In a large bowl whisk the eggs, then add the milk and the rest of the custard ingredients (except 1 tablespoon of sugar which will be used later). 3. Pour the custard over the bread, pushing the bread down a bit so that every piece is coated. 4. Sprinkle the top with the remaining sugar. 5. Bake at 375* for 45-50 minutes or until a knife comes out clean from the center. 6. Whip the mascarpone until light and airy with the lemon juice, pure vanilla extract and almond extract 7. Toast the almonds 3-4 minutes in a skillet. 8. Top the French toast with the whipped mascarpone, toasted almonds, and a little

(or a lot!) of maple syrup.

Sunday Table recipes |12

Engagement Omelette The first breakfast I made for Luis was this omelette. If it was for him, a bowl of cereal was all he needed every

morning. Until ... Enter the one and only: me. I brought breakfast to life with this omelette cooked to

perfection and loaded with big flavors. It was love at first breakfast. I remember when we were newlyweds and spent many weekends at my parent’s beach apartment. Saturdays

were omelette day, and he would cook this recipe for me. Yes! He can cook! And so can you. Make this recipe,

it will get you the ring, solidify your marriage, and give you all the good energy. It is the living testament that

through a thoughtful dish, made with ease, food is the utmost demonstration of love. 2 large eggs 1 tablespoon of milk 1-2 tablespoons chopped onion 4 grape tomatoes 2 slices of low sodium ham ¼ cup of cheddar cheese Butter Salt and pepper to taste

1. Whip the eggs and milk until froth. Season with salt and pepper. 2. In a skillet melt the butter. Add the chopped onions cook until translucent. 3. Add the tomatoes and ham. Cook well until ham is a bit caramelized. 4. Add the egg mixture and lower the heat to medium low. Move around the pan to

cover. As it starts to cook lift the edges with a spatula to mix in the uncooked eggs. 5. When egg is almost completely set add the cheese and fold once. Cover the pan

with a lid and let the cheese melt for a few minutes in low heat. 6. Serve with your favorite piece of toast.

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Gluten Free Corn Bread with Honey Butter My mom is the ultimate comfort food Queen. She is also the most caring person in the planet, who still spoils

us rotten to this date. Scenario one, my brother in his forties still asks her for a fried meat “pastelillo” on a

random weekday morning. Growing up, she would fry, butter, do anything to make us happy at breakfast and go to school with a full

belly and happy heart. My favorites were, the cinnamon rolls, cheese danishes, and Sara Lee corn muffins.

She would dab the corn muffins with butter. Well, more like smother them with melty butta'. They were a

tad sweet, salty and gooey with the slab of butter melting slightly in the warm muffin. I can still taste them.

This recipe is actually a better for you version my dad baked and oh boy it is a good one! A modern take on

pure nostalgia for me. 1 cup corneal 1 cup almond flour 1/2 teaspoon salt 2 teaspoons baking powder 2 eggs 3/4 cups almond milk 1/4 cup sour cream

1. Preheat the oven to 350 degrees. 2. Start by sifting the cornmeal, baking powder, sugar and salt and mix everything

together in a large bowl. You can use a mixer with a paddle attachment or a hand

mixer. Add eggs at room temperature one at a time. Followed by the almond milk. 3. Fold in the sour cream last until incorporated, Do not overmix the batter at this

point. 4. Pour the mixture into the greased loaf pan and bake for 35-40 minutes. 5. In a separate bowl, beat the room temperature butter, maple syrup and salt. 6. Serve with the maple butter.

variations & fun ideas SAVORY: Make a fun savory variation by adding green onions and cheddar cheese. CROUTONS:Cut the corn bread and add a pinch of salt, drizzle with extra virgin olive oil and toast. Add to your favorite salad. SPICY HONEY: After baking and while still warm, drizzle with hot honey. You can use your local honey and add some red pepper flakes or pink peppercorns.

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BROWN BUTTER BANANA NUT BREAD

WITH GRANOLA STREUSEL Cake for breakfast is my definition of pure morning bliss. I created this recipe with the thought of a morning

cake. After a birthday bash, I look forward to leftover birthday cake with a cup of coffee. So I created this twist

of my dad’s banana nut bread, a classic on Sundays, and added a streusel topping that reminds me a bit of

coffee cake. I could eat this every single day for breakfast it’s that good! One of my favorites from this book for

sure. 1 stick of butter ¾ cups brown sugar 3 ripe bananas 2 eggs ½ cup of oat milk 1 teaspoon pure vanilla extract ½ teaspoon pure almond extract 2 cups of cake flour 1 teaspoon baking soda ½ teaspoon kosher salt ½ teaspoon cinnamon For the streusel topping: ¾ cup of oats ½ cup of slivered almonds ½ cup chopped almonds (you

can also use walnuts) ½ teaspoon of salt ¼ teaspoon cinnamon ¼ cup brown sugar 6 tablespoons cold butter cut into

cubes

1. Preheat oven 350 degrees. 2. In a small saucepan melt the butter until it begins to brown. 3. Meanwhile mash the ripe bananas in a large bowl. 4. Then add the eggs, beat until incorporated. Add the sugar, vanilla and almond

extract. Mix well. Add the melted brown butter after it has cooled. 5. In a separate bowl, sift the flour and rest of dry ingredients. Begin incorporating the flour mixture and milk alternative to the wet ingredients. 6. For the streusel topping, mix all the ingredients and add the cold butter cut into

cubes. Slowly incorporate the butter into the mixture with your hands leaving bits of butter in the mixture. 7. Place the bread mixture into a baking dish and top with the streusel. Bake for 4550 minutes.

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CINNAMON AND CANDIED PECAN

PANCAKE PUFFS My kids could eat pancakes every single day of the week. We all love them and so I have found ways to make

them feel new and convenient. These puffs are a meal planning star! You can bake them on Sunday and store

in an airtight container to serve for breakfast during the busy week. Lu and Gon love chocolate chips on their

pacakes so for them that is always the number one choice. But, I personally love the smell of warm

cinnamon, it transports me to the holiday season. Plus candied nuts are one of my favorite things to whip up.

The smell of caramelized pecans in the kitchen makes want to slow down and enjoy every bite. You can make

these pancakes in their regular form ( I usually make them around Christmas time) and create a ton of

variations of flavors. 2 cups of your favorite pancake

mix 1 teaspoon of cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon baking powder 1 cup chopped pecans 1 tablespoon brown sugar 2 tablespoons pure maple syrup pinch of salt

1. Preheat oven to 350 degrees. 2. Start by making you favorite pancake mix. Measure two cups of prepared pancake mix and add the cinnamon, nutmeg and baking powder. Mix well and pure into a greased mini cupcake pan. 3. Place the chopped pecans into a skillet. Add the sugar, maple syrup and salt. Cook at medium low heat. You know when they are done when they look a bit darker

and smell like caramel. Remove from the heat immediately to prevent from

burning. 4. Add about a third of a teaspoon or so to each mini puff. 5. Bake for 15-20 minutes until golden and puffy.

variations & fun ideas CHOCOLATE CHIP PUFFS

APPLE AND WALNUT PUFFS

BLUEBERRY & LEMON ZEST PUFFS

PUMPKIN SPICE PUFFS

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TRIPLE BERRY COMPOTE This is a good one to have for when you are hosting. Perfect for breakfast, brunch or even a lunch gathering, it

brightness up any simple recipe. It can be served alongside pancakes, french toast, pound cake, muffins and

specially to fill crepes. This is my brother in law's recipe. Funny enough he is actually a bbq pit master but, his

crepes I think are one of his star dishes. The addition of rum to this compote gives it that special depth of

flavor you can't get from anything else. Tip: Make extra simple syrup to use for a signature cocktail or to pour

over a "spongy cake". 2 cups Strawberries 1 pint Raspberries 1 pint Blackberries 1 cup Water 3 tablespoons Lemon juice 1 teaspoon Lemon zest 1/4 cup rum 1/2 cup sugar

1. First, make the simple syrup. You will use the water, lemon juice, lemon zest, rum and sugar for this. Boil for 10-12 minutes and that’s it! 2. Cut the strawberries in half and leave the raspberries and black berries whole.

You want different sizes for better texture. 3. Mix the simple syrup and extra lemon zest with the berries. Let sit in the fridge

for at least and hour and serve with your favorite pancakes, waffles, French toast or as a dessert with some whipped cream.

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MY FAVORITE SMOOTHIE This is my go-to weekday breakfast. I love the nutty flavor, creamy texture but most of all, the way it makes me

feel. It is packed with essential nutrients and feel-good ingredients like spinach, oats and chia seeds. My dad

has always been a shake or smoothie for lunch kinda guy. He would add ALL the seeds (my mom calls them his

“bird food”). Chia, hemp, flaxseed; nutty, peanut butter; local, delicious honey; the balanced sweetness of ripe

bananas; that’s the kind of smoothie I grew up watching my dad create. Through him I have learned that

balancing my food intake is easier when I create a habit of starting the day on a good note. It is ingrained in me

that the best smoothies are nutrient dense and fulfilling. 1 banana (frozen is best to

substitute using ice) 1 cup papaya 1 tablespoon peanut butter 1 teaspoon of local honey 1 cup fresh spinach 1 teaspoon chia seeds 1 teaspoon rolled oats 1 teaspoon flaxseed 2 cups almond milk or other nut

milk scoop of plant-based protein

powder

1. Place everything in a blender and blend until smooth. I prefer to use frozen

bananas instead of ice for a frothier result. To prep, simply cut a few bananas in

rounds and store in the freezer to use as needed.

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ULTIMATE BREAKFAST SANDWICH Back in late September of 2017 my sister and nephews arrived in Virginia and spent three months with us after

Hurricane Maria hit Puerto Rico. We cramped up in our two-bedroom apartment and it was glorious. Lu had

just turned two, the boys and my niece were still little then and my mom who was visiting stayed for an extra

month. As you can imagine, making breakfast for the gang in a small galley kitchen was epic. Somehow

everyone always got their favorites. That included my siters’ English muffin breakfast sammie. Luis was

obsessed with this sandwich and is still his favorite to date! It’s all in the cooking technique. A three-step

process worth the extra effort. 1 English muffin 2 slices low sodium deli ham 1 slice of cheddar cheese 1 egg 1 tablespoon of butter divided in

half Everything seasoning

1. Heat the skillet and add half a tablespoon of butter. After the butter has melted,

add the ham and heat through until it has a bit of caramelization. Remove from

the skillet and set aside. 2. Fry the egg and flip for an over easy moment. We like our eggs runny so remove

from the skillet after 2-3 minutes. Season with salt and pepper. 3. Add the rest of the butter to the skillet. Build the sandwich with the English

muffins, cheddar cheese, ham, fried egg and Everything Seasoning. Place in skillet and cook on one side until golden and crispy. Carefully flip and do the same on the other side pushing slightly so that the egg yolk doesn’t burst. 4. When the cheese is melty, remove from the skillet and enjoy.

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HASHBROWN WAFFLES This recipe is an ode to my best friend and Lu’s godfather. He is, as I am, a hash brown fanatic. A devotee, a

connoisseur, a daring fellow who orders not one, but two hash browns. I will never forget sitting at a

McDonald’s in Boston’s Logan airport after a weekend visiting our friends in college, when he ordered the two

hash browns. I am telling you, that changed my life. No shame in our extra hash brown game! This one is for

you my friend. Let us eat all the potatoes we like! . 2 cups frozen hash brown

potatoes 1 egg 2 teaspoons of salt 1/4 cup parmesan cheese

1. Let the frozen potatoes defrost before using, you can thaw in the fridge the night

before. After they are thawed, place in paper towels and squeeze out all the extra

moisture. This allows the potatoes to crisp. 2. Mix in the egg, salt and parmesan cheese. 3. Spray a waffle maker with non- stick spray and place about ½ cup of the potato

mixture. Cook until golden and crispy 4-6 minutes. 4. Enjoy as many as you please!

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SWEET POTATO & GOAT CHEESE QUICHE A Sunday Table classic. I prepped this quiche in individual portions for weekend gatherings while I was

catering for a bit specifically during the fall. When Thanksgiving is near, I find so much inspiration in the

seasonal colors and flavors which translates into my food. These were definitively a favorite for my

costumers. My must loved combination of flavors: sweet, cheesy, salty and fall inspired. You can add pancetta

for an extra something savory! 4 eggs plus one egg white 1 ½ cups half and half 1 tablespoon cream cheese 1 teaspoon salt and ½ a

teaspoon divided ½ cup crumbled goat cheese 1 medium sweet potato 3 tablespoons pure maple syrup 1 roll pastry crust

1. Preheat oven 400 degrees. 2. In a large bowl beat the eggs and the egg white until completely incorporated and a bit frothy. 3. Add the half and half and the cream cheese at room temperature and incorporate well. Season with 1 teaspoon of salt. 4. Cut the sweet potato in half inch cubes and place on a sheet pan in one layer.

Season with remaining ½ teaspoon of salt and the maple syrup. Mix well and roast for 20 minutes. 5. Meanwhile unroll the store-bought pastry crust (you can make your one if you

prefer). Place in a buttered dish. 6. Begin with placing the sweet potatoes at the bottom of the pastry crust followed by the crumbled goat cheese. Distribute evenly. 7. Slowly pour the egg mixture on top of everything. 8. Place the quiche on top of a sheet pan in case it overflows in the oven. Bake for 45 minutes covered and uncover for a golden top 15-20 more minutes.

SPONTANEOUS CELEBRATIONS ARE THE ABSOLUTE BEST

CHAPTER 2

MODERN

ENTERTAINING

BITES

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SWEET AND STICKY SNACK MIX Snack mixes are a big thing in our house. Lu and Gon love their cheerios, raisins, chocolate chips and goldfish

snack mix. I found myself wanting something similar, but with elevated flavors. So, I made this combination

that has all the sweet and salty moments, the crunchy and the nutty. They are perfect to add in your

cheeseboard or snack board. Pour a glass of crisp white wine and it is golden hour.

3 cups of cheddar popcorn

(regular salted popcorn works

too) 2 dark chocolate bars ¾ cup dried cranberries 1 cup sesame sticks or pretzels 1 cup roasted almonds 1 cup cashews 1 tablespoon maple syrup ½ teaspoon salt

1. Place the almonds in a skillet with the maple syrup and salt for 3-4 minutes until fragrant. Let cool. 2. Chop the chocolate bar in 1- inch squares and mix all the ingredients together. 3. Store in glass containers to enjoy as a snack, add to any cheese board or for

gifting.

sunday table recipes| 28

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HOME-MADE PLATANUTRES It’s not a party without “platanutres” at my parents’ house. My mom takes a shoe box and places paper towel

all around it to store them after frying. When everyone arrives to the celebration, the “platanutres” stay in the

shoe box, no fancy plating, it’s a tradition that we cherish and laugh about every single time. “Platanutres” are green plantains, diced into small rounds and fried to perfection. They are savory, crunchy

and our favorite chip. I included this recipe in the book because knowing the tips on how to cook them is

important to get them just right. They are a fun party favor as well. I always have them at Lu and Gonza’s

birthday parties packaged in individual party bags as a quick snack for kids and parents alike. 4 green plantains Avocado oil for frying Salt

1. Start with slicing the skin of the plantains slightly with a paring knife. Remove

the plantain skin using the knife. Then grab a slicer and in the half moon side

begin slicing the plantains careful not to cut yourself. 2. Meanwhile heat a pot with avocado oil to 350 degrees. It should be filled to half so that the plantains have space to fry. 3. Fry in batches and make sure you separate the slices so that they don’t stick all

together. This is key to having individual rounds of friend deliciousness. 4. Fry until golden and place in paper towel to soak the extra oil. Sprinkle with salt

immediately after frying. Store in an airtight container lined with paper towel to

keep crispy if not eating immediately.

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PICO DE GALLO AND REFRITOS These two go together like rice and beans, peas and carrots, summer and a tan. My sister has been making this

“pico” recipe since forever and it brings a punch of lemony, slightly spicy flavor to any taco Tuesday or summer weekend get together. We have passed on the recipe to a few friends and has become their instant signature

appetizer to bring to a party. We take it to the beach in an airtight container and Gonza picks out all the

tomatoes for a refreshing snack with a side of sandy fingers. Along with the “pico”, the refritos are the essential side dish for fajita night. They have this umami flavor that

is hard to beat! It’s one of those side dishes that steals the spotlight from the main course. Careful, you will chow down a whole bag of tortilla chips with this one! PICO DE GALLO 1 large purple onion finely

chopped 4 vine ripe tomatoes 1 jalapeno pepper seeds

removed (if you like the extra

heat you can leave some of the

seeds) 1 block queso blanco 2 hass avocados 2 tablespoons fresh cilantro ¼ cup fresh lemon juice 2 tablespoons extra virgin olive

oil 1 tablespoon hot sauce such as

“cholula” Salt and freshly ground black

pepper to taste REFRITO 2 cans pinto beans ½ onion finely chopped 1 tablespoon tomato 1 tablespoon sweet bell pepper 1 tablespoon fresh cilantro 1 clove of garlic 1 teaspoon Worcestershire sauce ¼ cup of water Queso blanco or Cotija cheese

for topping

PICO DE GALLO 1. Dice the onion and tomatoes in 1-inch pieces. Add the lemon juice, olive oil,

cilantro, salt and pepper and mix everything together. 2. Dice the avocados and cheese into small cubes. Add to the mix and gently fold all the ingredients. Add the hot sauce and season with more salt as needed. 3. Let sit for at least 20 minutes for all the flavors to blend together. REFRITO 1. Finely chop all the veggies and cilantro. Sauté beginning with the onion, until

completely softened, you don’t want any crunch. It should be like a sofrito, a base for all the flavors. 2. Add the Worcestershire sauce and a dash of hot sauce if you like such as

“Cholulua”. 3. Last rinse the beans and add to the sofrito with ¼ cup of water and boil on

medium high for 10 minutes. Mash for a chunkier texture or blend if you preferer a creamier texture. Add queso blanco and cilantro as garnish.

variations & fun ideas MELTY DIP : Convert the refritos into a warm dip by adding shreded Monterrey cheese, some chorizo and broiling for a few minutes TAQUITOS:

Wrap the refritos in corn tortillas with cheese and pique (hot sauce) for perfect taquitos. Stick them in the air fryer until crispy. Top with Pico de Gallo.

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TOAST BOARD I absolutely love a good toasty moment. Avocado toast has become a cult, sort of a generational staple (says the

millennial in me). On one Memorial Day weekend, my brother, a gen x-er, brought the simplest of bites to a

whole new level. He made a mash up of “pan con tomate” topped with avocado. It was savory deliciousness.

The creamy avo in a base of the salty slightly sweet summer tomato and an undertone of garlic from brushing

the warm toast with it. So good! I decided to include a board moment in this book with three different toasts so you can make a meal out of it.

My sister and I spent a whole morning coming up with the best flavor combos for this board. I am so obsessed

with what we came up with. You have a perfect trifecta of flavors: fresh avo toasty; creamy brie and jam

moment; and the meatier one with sopressata and a pink peppercorn butter. It’s a great conversation starter,

so fun to share with friends and looks amazing as a center piece on your table. For the avocado "pan con

tomate" toast: 2 hass avocados 3 vine ripe tomatoes Salt, Pepper and Lemon juice 1 clove of garlic For the Brie and Jam 6 slices of brie cheese 2 tablespoons of mango jam Flacky sea salt For the Sopressata 9 slices sopressata 4 slices of manchego cheese 2 tablespoons of butter 1/2 teaspoon of crushed pink

peppercorns 1/2 a clove of garlic 1 teaspoon lemon juice green onions

Avocado "Pan con Tomate" Toast: 1. To make the Avocado "pan con tomate" start by slicing the avocados into thin

wedges. Chop the tomatoes and mix with the lemon juice, salt and pepper to taste. 2. To assemble, brush a warm piece of bread with half a clove of garlic. Then top

with the sliced avocado and finish with the tomato mixture. Brie and Jam Toast: 1. Slather a piece of bread with the jam and top with thinly sliced pieces of brie.

Toast for a few minutes just until the brie begins to melt. Finish with a sprinkle of flaky sea salt. Sopressata and Manchego Toast: 1. First, toast the bread. 2. To make the butter mix the crushed pink peppercorns, crushed garlic and lemon juice. Slather the butter onto the toast then top with the manchego cheese. 3. Fold the sopressata into little triangles and place on top of the cheese. Finish with a few pieces of green onion.

Big loaf of crusty bread (baguette

or a sourdough loaf works great)

Make it a fun kids lunch PIZZA TOAST :

Add some marinara, cheese and their favorite toppings.

SANDWICH TOAST : Make it an opened face sandwich with melty cheese, ham, turkey or veggies.

DESSERT TOAST : Slather some Nutella, peanut butter or cream cheese and top with their favorite fruit.

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BURRATA, CHERRY TOMATOES & BASIL I absolutely love burrata. I add it to pastas, toast or make a quick appetizer like this one. Funny story, Luis and

I were heading to a concert one weekend and I really wanted to eat something before we left. This burrata

turned out so delicious that when we came back home I made another one, which Luis was extra thankful for

because a few days later we got Covid and our taste buds went with the wind. This was the last flavor packed,

perfect bite right before the no taste zone came to be for almost a month! Will forever remember to appreciate

every bursting, flavor packed bite after that! 1 piece of fresh burrata 6 cherry tomatoes tomatoes 2 tablespoons extra virginolive oil 1 tablespoons red wine vinegar 2 teaspoons of "Trader Joe's"

italaian sofrito fresh basil for topping

1. Dice the onion and tomatoes in 1-inch pieces. Add the lemon juice, olive oil,

cilantro, salt and pepper and mix everything together. 2. Dice the avocados and cheese into small cubes. Add to the mix and gently fold all the ingredients. Add the hot sauce and season with more salt as needed. 3. Let sit for at least 20 minutes for all the flavors to blend together.

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BRIE, FIG & PROSCIUTTO PASTRY ROUNDS This is a Sunday Table classic. I made dozens of these when I first moved back to Puerto Rico in late 2020. It

was pandemic therapy for me. Cooking for others gave me a tremendous sense of purpose and an

overwhelming feeling of joy. To finally see friends, family, friends of friends, in person, new acquaintances I

had met during the pandemic on social media and have all of them enjoy my food… was a joyous transition for me. 1 package pastry dough

(you can use store- bought

or make your own) 8 oz brie 1 cup of fig jam ½ cup all-purpose flour 1 egg ½ cup of water Sea salt

1. Start with rolling out the pastry dough with a few dashes of all-purpose flour so

that the dough doesn’t stick to the rolling pin. 2. Flatten it out to about ¼ of an inch. Then using a round cookie cutter, start cutting rounds of dough. 3. Place a square of brie in one round and a teaspoon of fig jam. Top with another

round and crimp the edges with your fingers or with a fork. 4. Place in the fridge for at least an hour or overnight. 5. When ready to bake, in a bowl beat the egg and water to create an egg wash. Use

this to brush every pastry round and finish with a hint of sea salt. 6. Bake at 400 degrees for 18-20 minutes until golden.

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CARAMELIZED ONION DIP We host a lot during NFL season. Football Sundays are a big thing in our family from my Green Bay Packer

Cheesehead husband; my brother in law the ex football player, pewee coach, college football player and

Steelers fan; to our large screen projector, smoker and grill going, its a big production. I usually stay in the

kitchen making all the appetizers and chatting away. This onion dip is a delicious home made version of a

jared classic. Its creamy with a hint of sweet from the onions and perfectly pairs with crispy potato chips. It's

a game day winner every time . 3 white onions 1/2 cup white wine 1 bay leaf 3/4 cup sour cream 4 tablespoons cream cheese 2 tablespoons chives 1/2 tablespoon Worcestershire

sauce Salt & Pepper

1. Sauté the onions in butter on medium heat until they start to caramelize. At this

point lower the heat to medium low, add 1 teaspoon of salt and continue to cook

until browned and soft. 2. Meanwhile mix the mayo, softened cream cheese, chives, salt and pepper. 3. Chop the onion mixture and fold in with the rest of the ingredients. If you want a smoother finish you can place in the food processor .

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GARLIC BUTTER PORTOBELLO

BRUSCHETTA & WHIPPED MASCARPONE An entertaining beauty to have on your recipe repertoire. This one is for the wine lovers. I feel like it pairs so

well with a relaxing night of sitting back and chatting with a smooth glass of red vino. I though a twist on a

traditional tomato bruschetta would be a fun and necessary addition for this chapter. This recipe will make

you want to call your besties, put some good music on and share a joyous moment together.

8 oz baby portobello mushrooms 3 cloves of garlic 6 tablespoons butter 2 teaspoons parsley 3 tablespoons panko 1 teaspoon paprika Salt and Pepper For the mascarpone 4 oz mascarpone 1/2 teaspoon salt 1/4 teaspoon pepper 1 teaspoon rosemary

1. Start by cleaning the baby portobellos with a damp cloth or paper towel. Then cut the mushrooms into bite sized cubes. 2. Use a garlic press to crush garlic (if you do not have one, finely chop them and

smash with the flat part of the knife). Melt the the butter in a medium skillet and mix in the garlic. 3. Cook until the garlic is fragrant. Add the mushrooms. Sauté until tender. 4. Add the parsley and season with salt and pepper. 5. For the panko topping, mix the panko with paprika and some salt and pepper.

Toast in a skillet until browned. 6. Whip the mascarpone with a hand mixer or a mixer fitted with a whisk

attachment. Mix in the salt, pepper and fresh rosemary. 7. Assemble the bruschetta beggining with a smear of the mascarpone, followed by the mushrooms and sprinkled with the panko topping. Serve alongside some

crostini or crackers.

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SUNDAY TABLE EMPANADAS I included this recipe so you can master the classic “picadillo”. It is such a useful recipe for empanadas, rice

bowls, pastelon, burritos… It is a staple in the Puerto Rican household. These empanadas are a simple snack or lunch on the go that never disappoints. We take these to the beach

and eat them at room temperature. The addition of a sprinkle of sugar right on top of the flaky crust is a must for an unexpected sweet and salty bite!

12 empanada disks for baking

(you can find them on the

refrigerated aisle) 2 cups of the cooked picadillo 1 ½ cups gouda cheese 1 egg splash of water 2 tablespoons of sugar Picadillo 2 pounds lean ground beef

seasoned with: 2 teaspoons garlic powder Salt and pepper 2 tablespoons of "sofrito" made

with 1 small onion, 2 cloves of

garlic, 3 tablespoons cilantro, 3

leaves of "recao", 3 "aji dulces" 2 teaspoon cumin 1 bay leaf 4 oz tomato sauce 1/2 cup dry white wine 5-6 olives 1jarred sweet bell pepper 2 tablespoons raisins (optional)

1. Start by seasoning the meat. Add some evoo (extra virgin oil) to a deep skillet or

medium pot. Now the sofrito goes in with the cumin. 2. Now brown the meat. Add the wine and reduce for a few minutes before adding the tomato sauce. 3. Finish by adding the olives, sweet red bell pepper (jarred) and the raisins. Let

everything simmer for 20 minutes. 4. Once the "picadillo" is cooked and cooled, start assembling the empanadas. 5. Add about a tablespoon of "picadillo" and a piece of gouda cheese. 6. Seal the empanada and brush with the egg wash. Sprinkle with a bit of sugar. 7. Refrigerate at least 30 minutes before baking. 8. Bake 400 degrees for 12-15 minutes until golden.

A THOUGHTFUL DISH, MADE WITH EASE, SETS THE TABLE

CHAPTER3

DINNER FAMILY

HEIRLOOMS

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CHICKEN POT PIE This one speaks for itself. “Pollo guisado” is the one dish that my mom makes that has no comparison, it is

the crowned king of all dishes in our family. When I was homesick, she would send it frozen next day and

ready to warm our hearts. She wrote down the recipe for me a few times but the only way of truly learning

how to make it was by watching her repeatedly in the kitchen. She put a little bit of this and added a little bit

of that. Still, there’s something that just happens in her kitchen that makes it all that more delicious when

she makes it. One day she had some leftovers and surprised everyone with her version of a pot pie. We were MINDBLOWN.

To take such a classic and basic dish and just make it burst with “criollo” flavor, it was epic. This is from my

family’s vault of top recipes, so make it with love, with excitement, and for those you love the most.

1 package pastry dough (you can

use store- bought or make your

own) 3 cups of pollo guisado shredded 1 cup of the pollo guisado veggies

chopped (potatoes, carrots, onion

and raisins as well) ¾ cups sour cream 1 ½ cups shredded cheddar

cheese Pollo Guisado 2 large in bone chicken breasts or

1 large chicken breast and 3

chicken thighs Season with garlic powder,

"adobo", cumin, salt and pepper Extra virgin olive oil 2 tablespoons butter 1 large onion 1 green bell pepper 4 oz tomato sauce 2 cups dry white wine 1 cup chicken broth 2 bay leaves 1/2 cup raisins 3 garlic cloves 2 tablespoons cilantro 1 tablespoons "recao" 3 medium potatoes 2 carrots 2 tablesspons olives with 1

teasoons of the liquid

1. To cook the chicken start by adding the extra virgin olive oil and melting the

butter in a large pot. 2. Season the chicken and on medium high heat, sear each side until golden. Lower the heat to medium. 3. Add the wine and let reduce for a minute or two. 4. Add the onions, garlic, bell pepper, cilantro and "recao". Mix everything well and let cook for a few minutes. 5. Now add the chicken stock, raisins, olives, carrots and potatoes. Simmer on

medium -low heat for 35 minutes until chicken is fully cooked thru. 6. Roll out the pastry dough a bit to make it fit a 10-inch round baking dish. Grease

the baking dish and place on sheet of the pastry dough in the bottom. Crimp the

edge. 7. In a large pot add the shredded chicken and veggies and heat through. Add the

sour cream and cheese. Mix everything together and let simmer together for 10

minutes. Remove from the heat. 8. When the chicken mixture is at room temperature, add it to the baking dish with the pastry dough in the bottom. Top with the other sheet of pastry dough and seal the edges. 9. With a sharp knife, make three slits on the center of the pastry dough in order for some of the steam to come out. 10. Bake for 40 minutes until golden.

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SALMON "A LA FREDDY" Another one from the family vault, this is dad’s signature salmon recipe. It is literally one of the only salmon

dishes I truly enjoy. Luis loves salmon and this one, I have made plenty of times because he truly enjoys it (I

know it because he opens his eyes big and eats it in the blink of an eye then asks if there’s extra for lunch).

This is a perfect weeknight meal as it is made with pantry staples and comes together quickly. The crispy

breadcrumb topping is my favorite part (carb lady over here). Carbs aside, it is a well-rounded dish that

never fails.

2 pieces of sockeye or wild caught

salmon ½ cup panko breadcrumbs 2 tablespoons of butter melted 1/2 red bell pepper 1 garlic clove 1 tablespoon chopped onion 1 teaspoon cilantro or parsley 1 tablespoon dijon mustard juice of one lemon Salt and Pepper Extra Virgin Olive Oil

1. Preheat the oven to 375 degrees. Place the salmon in a baking dish and season

with salt and pepper. 2. Finely chop the onion, garlic, bell pepper and herbs. Place in a mixing bowl and

add the panko. Mix in the melted butter to create a paste like consistency. 3. Brush 1/2 a tablespoon of dijon mustard in each salmon filet then top with the

panko mixture. Drizzle with extra virgin olive oil and the juice of a lemon. Bake in the oven for 20-25 minutes depending on the thickness of the salmon.

variations & fun ideas ON THE GRILL : Place the fish filet on a cedar plank and grill for a fun cookout. CROQUETES :

Use leftover fish to make delicious croquettes. Shred the fish with a fork and mix well with a bechamel sauce. Add breadcrumbs and pan fry until golden.

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GINGER BEEF LETTUCE WRAPS A good Asian beef moment was essential for this book. I really enjoy the umami flavor of this recipe. It has a

little bit of heat, a little bit of sweet, and a lot of savory. These lettuce wraps are a "better than take out"

version of the ones we enjoy at our favorite Asian restaurants. Through the years I have learned that re-

creating theses recipes at home was much better because I can control the ingredients especially the amount

of sodium that goes in. Ground beef is often found in Puertorrican recipes. This is a fun twist to that grocery

staple a lot of us have on repeat. 1 package lean ground beef 3 teaspoons garlic powder 1 teaspoon of salt 1/2 teaspoon black pepper 1 medium onion 4 green onions 2 cloves of garlic 2 teaspoons fresh ginger ¾ cup coconut aminos 1 teaspoon rice vinegar 1 tablespoons hoisin sauce 2 teaspoons honey 2-3 teaspoons red pepper flakes

(depending on your heat

preference) Thinly sliced carrots, purple

cabagge and cilantro for topping

1. Start by seasoning the beef with garlic powder, salt and pepper. 2. Sauté the onions first until translucent then add the garlic. 3. Add the beef to the skillet in medium high heat and cook through making sure to break down the beach with the spoon. 4. Meanwhile, in a mixing bowl combine the ginger, coconut aminos, rice vinegar,

hoisin sauce, honey and red pepper flakes. Whisk everything together and pour

over the beef. 5. Add the green onions and sautee for a few minutes. I like to keep some longer and others chopped up small. Let everything mingle and cook for 5 minutes. 6. Serve over lettuce. Garnish with carrots, purple cabbage and cilantro for some

crunch and a pop of color.

variations & fun ideas CHICKEN LETTUCE WRAPS : Swap the beef for ground chicken or chicken thighs DUMPLINGS :

Use the filling to make steamed or pan fried dumplings.

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EASY WEEKNIGHT TACO BOWLS Taco night growing up was a whole event. The table had zero breathing room with all the toppings and

deliciousness my parents made. I have continued the tradition and both Lu and Gon look forward to their

crunchy tacos on a weekly basis. They absolutely look forward to Taco Tuesdays with hard-shell tacos but both Luis and I love a good taco bowl. This chicken taco recipe is a rendition of the one my mom makes at

with new fresh ingredients and served in bowl form. Bowls are so fun to make with some crunchy veggie

instances, creamy cheese and the star of the show, the taco chicken. This is such versatile recipe that its worth to make a big batch and have plenty of leftovers for quesadillas,

nachos, empanadass, salads, you name it. Don’t forget the addition of the pico and refritos on page 29 are

essential to serve along these taco bowls.

4 cups shredded chicken 1 teaspoon garlic powder 1/2 teaspoon cumin 1/2 teaspoon chili powder 1 pint cherry or grape tomatoes 2 tablespoons tomato sauce Juice of one lemon about 2

tablespoons 1 tablespoon cilantro 1 large onion 3 cloves of garlic 1 red bell pepper 1 cup chicken stock 3 tablespoons sour cream 1/2 cup shredded Monterrey jack

cheese For Serving Rice or quinoa Fresh Corn Lettuce Cilantro Cheddar cheese

1. Season the shredded chicken with garlic powder, cumin and chilli powder (salt

and pepper if needed). 2. Cook the onion until tender then add the garlic and bell peppers. 3. Add the tomatoes mix everything well and let cook for about 3 minutes. 4. Add in the chicken. 5. Add the tomato sauce, chicken stock and lemon juice. Let simmer for 20 minutes. 6. Off the heat add in the sour cream and cheese. 7. Serve in a bowl over rice or quinoa and top with fresh corn, lettuce, cheddar

cheese and fresh cilantro.

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SUNDAY TABLE LASAGNA This lasagna is another signature Sunday Table dish. I have been cooking this recipe for years, it is my take

on a classic lasagna recipe with the ingredients I appreciate and use the most when cooking Italian inspired

dishes. This is a great dish to serve straight from the oven to your table and makes for the best Sunday meal.

Lasagna is also perfect for a big crowd and it travels really well. I remember in our twenties we would rent

beach houses with our friends, and lasagna was always on the menu. Even when we took a ferry to Culebra

(small island off the coast of Puerto Rico), we packed the frozen lasagnas my mom made for the whole gang. I

think those fed us for the whole weekend! That's what it is all about, food memories that make us smile and

remember the good old days when mom's lasagna made us gather after a day at the beach. 1 package lasagna noodles 2 tablespoons extra virgin olive oil 1 ½ pounds lean ground beef (you

can substitute for ground chicken) 2 teaspoons garlic powder 2 teaspoons salt 1 teaspoon black pepper 3 cups tomato puree ¼ cup tomato paste 1.2 cup of red wine ½ cup of basil 2 tablespoons parsley 1 large onion 3 cloves of garlic 1 teaspoon sugar 8 oz mascarpone 1 cup grated fontina cheese 1 cup freshly grated parmesan

cheese

1. Preheat the oven to 375 degrees. 2. Boil the lasagna noodles in salted water until softened for about 7 minutes. You

don’t want them completely cooked or they will fall apart when rolling! 3. Meanwhile begin making the sauce. Add the onion finely diced and when

translucent, add the garlic. Stir together and cook until fragrant. Follow with the

tomato paste and cook for two more minutes. 4. Add the beef seasoned with the garlic powder, salt and pepper. When the beef is

browned and a bit caramelized, scrape and add the wine. Let simmer for 3 minutes or until the wine has reduced by half. 5. Now add the tomato puree, basil, parsley and sugar. Season with salt and pepper to taste. Let simmer for 30 minutes. 6. Turn of the heat and let cool a bit before assembling the lasagna rolls. 7. Begin with one lasagna noodle at a time lengthwise. Step one, add about ¾ cup of the sauce spreading thought but leaving a small edge. Step two, add 2 tablespoons of the cheese mixture. Last step, carefully roll the noodles and place in a greased

baking dish.

variations & fun ideas LASAGNA ROLLS : make individual lasanga rolls for easy entertaining. Boil lasagna noodles till "al

dente". Place cheeses, followed by sauce and roll. Finish with sauce and cheese on top.

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SUNDAY TABLE RISOTTO My favorite dish to prepare. I fell in love with risotto while traveling in Italy during one of those happy

incidents in life. We missed our train to Florence and stayed in Milan for a night. The hotel concierge

recommended a small restaurant nearby where I tasted the simplest of dishes, risotto alla parmigiana, made

to perfection. Al dente, creamy and so flavorful. It was prepared with the most basic ingredients just the best

ones. The picture I choose for this recipe is of that memorable dish back in 2011. Also, my mom loves to make risotto because she had a similar experience at a restaurant and started testing

recipes, finding all the little tricks on how to make the best risotto. We found these three things are key:

quality ingredients, adding a piece of parmesan rind and not rushing the process. Remember that arborio rice is very starchy which creates the creamy consistency that defines this dish. Lastly, when I say quality

ingredients, do not skimp on the wine, find a good one that you would enjoy drinking. Here’s my ode to

risotto. 2 cups arborio rice 1 cup of dry white wine (such as

pinot grigio) 7 cups of chicken stock 1 bay leaf 2-3 basil leaves 4 tablespoons of truffle butter 4 oz mascarpone 1 cup freshly grated parmesan Piece of parmesan rind 4 slices of prosciutto

1. First, warm the chicken stock in a saucepan with the bay leaf and basil. 2. In a separate large skillet, melt 2 tablespoons of butter and olive oil. Add the

onions. When translucent you can add the wine and let simmer down a bit.

Sprinkle a bit of salt to begin seasoning. 3. Next add the rice. Coat the rice completely and let toast in the skillet for 2-3

minutes. Now begin adding the warm stock. Add two ladles or so until it is just

covered and gently stir in forward and backward movements. When the liquid is

almost all evaporated add more stock. At this point you can add the parmesan rind and ½ a cup of parmesan. 4. Continue adding stock until the rice is about double its size. Take a small spoon

and taste for an "al dente" bite. It should have a slight bite to it, that’s when it is al dente. Add the rest of the parmesan, 2 tablespoons of butter and the mascarpone. 5. For the prosciutto, cut into pieces and crisp in a skillet. 6. Serve the risotto and top with the crispy prosciutto, fresh basil and parmesan.

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HALIBUT WITH WINE EN PAPILLOTE This one is for the fine cook in the family. My older brother who would have won a shelf full of James Beard Awards if

there was one for best home chef. He’s style of cooking is ingredient focused, straightforward, clean and technique rich.

Those are the qualities I look for in a menu when choosing a restaurant. The focused and intentional ingredients used to create this dish make it a special one, a good one for celebrations. He came up with the idea for a Mediterranean themed dinner at my parent’s beach apartment and cooked it in a good old Weber

charcoal grill. It’s a special one my friends that you can also master!

4 halibut filets 3 vine ripe tomatoes 1/2 a red bell pepper 1/2 orange or yellow bell pepper 1 onion 2 lemons 1/2 cup flat leaf parsley Salt and pepper for the wine vinaigrette 1/4 cup dry white wine juice of half a lemon 1/2 cup extra virgin olive oil Salt and pepper to taste Parchment Paper

1. Season the fish with salt and pepper. 2. Chop all the veggies and slice the lemons. 3. Make the vinaigrette by whisking all the ingredients. Season with salt and pepper. 4. Cut the parchment paper into rectangular pieces about three times the size of one fish filet. 5. Place a pice of fish on the center of the parchment and top with a few pieces of bell pepper, tomato, onions, parsley and a slice of lemon.Drizzle a tablespoon or so of

the vinaigrette on top. 6. Close the parchment at the top by crimping the paper. 7. Place on a hot grill in indirect heat. Cook until the fish is fork tender.

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SUNDAY TABLE PASTA This is the pasta dish that checks all the marks: it comes together in under 30 minutes; the little ones enjoy it, and it can be served for a weeknight dinner or for a Sunday gathering. I come back to this recipe repeatedly because it just works. It’s

creamy without being way to heavy, the pancetta gives it that salty moment that I just love, the tomatoes bring a fresh

burst of flavor, plus there is no big, complicated sauce to make. You can use any type of pasta that you like, I personally

prefer small rigatoni or penne pasta because the creamy sauce finds its way through the holes of the pasta, and you get the perfect bite.

1 package of pasta (rigatoni or

penne are my fave for this one) 1 shallot 4 oz pancetta 1.2 cup white wine ½ cup of fresh parmesan plus

more for serving 1 cup cherry tomatoes 8 oz mascarpone cheese 1 cup reserved pasta water Salt and pepper to taste

1. Start with crisping the pancetta. Remove the pancetta from the skillet when

crispy but leave the fat that it rendered. This will be your first layer of flavor. 2. Add the shallots and cook for 2 minutes until softened . Add the wine and let

reduce by half. 3. Now mix in the tomatoes with a bit of salt and pepper. Let those tomatoes cook

until they begin to burst. This releases their natural sweetness. 4. Add the pancetta and cooked pasta, do not rinse the pasta. Reserve 1 cup of pasta

water. 5. Now add the mascarpone and parmesan cheese. Mix everything together and add pasta water as needed to create a light but creamy sauce. 6. Serve with fresh parmesan cheese.

variations & fun ideas A LA VODKA :

Turn this recipe into a creamy "a la vodka" by switching the wine with vodka and adding 3 tablespoons of tomato paste (pasta pictured here)

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STUFFED PEPPERS This is my version of an old school meal turned fun again. For some reason, this is one of the first recipes I made when Luis and I just got married. I tested it a million times and changed up some of the fillings until I got the perfect flavor combo. At that time I had just discovered quinoa and would make it in different ways, that was until I got pregnant and just ate all

the rice! These peppers always remind me of that season in life . It is one of my true and tried special dishes that makes an ordinary weeknight meal into a very special moment .

For the chicken: - 1 package ground chicken - 1 large onion - 4 garlic cloves - 1/4 cup of bell peppers (you can

use the tops) - 1/4 cup fresh cilantro - 4-5 tablesppons chipotle adobo

sauce - 2 tablespoons tomato sauce - 2 teaspoons of cumin -2 teaspoons garlic powder -salt and pepper For the Quinoa: -1 cup of quinoa -2 cups chicken stock -1 bay leave -4 bell peppers -1 cup black beans (half a can)

1. Preheat the oven to 375*. 2. Cut the tops of the bell peppers and slice lengthwise in half. 3. Place bell peppers in a baking dish and fill with about two cups of hot water.

Bake for 20 minutes. 4. In the meantime, season the chicken with the cumin, garlic powder, salt and

pepper. 5. Add the onion chopped to a large skillet. Cook until translucent before adding the garlic and bell pepper.. Add the ground chicken and make sure to break it apart

really well. 6. Le t the chicken cook until you see some caramelization and browed bits. 7. Now add the tomato sauce and chipotle sauce. Add the cilantro and let simmer for 15 minutes. 8. Cook the quinoa on a sauce pan with the lid on for about 20 minutes until it has

doubled in size. Fluff with a fork. 9. To assemble, mis the chicken mixture and the quinoa in a large bowl. Add the

black beans. 10. Fill the peppers with the chicken mixture and top with Monterrey jack or cheddar cheese. 11. Bake for 25 minutes and broil for an additional 3-4 minutes to brown the cheese,.

SIDE DISHES ARE LIKE GOOD COMPANY, A MEAL IS

JUST BETTER WITH THEM

CHAPTER 4

EVERYDAY

LEADING SIDES

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POTATOES AU GRATIN I have this memory of ordinary weeknight dinners at home that felt like a holiday. The house smelled like it was time to

gather and celebrate a special occasion. But it was simply my dad making his cheesy potatoes au gratin and mom roasting her classic braised chicken. The table was set with a linen tablecloth and the flowers my dad would bring, just because.

These are the moments “in between” that we end up cherishing the most. This recipe is an elevated version of that special dish with white wine and melty fontina cheese. It will make your home

smell like the holidays. Make it on a weeknight or prep ahead for a special gathering, it’s pure comfort food.

4 yukon gold potatoes 3 tablespoons of butter (divided) ½ cup white wine 2 shallots 1 tablespoon of rosemary 3 cups of half and half ½ teaspoon of nutmeg 1 1/2 teaspoons of salt 1 teaspoon black pepper 1 cup fontina cheese ½ cup pecorino Evoo for drizzling on top before

baking

1. Preheat the oven at 400 degrees. 2. Slice the potatoes with a mandolin (if you don’t have on slice carefully about half an inch thick). I like the rustic look without peeling them. 3. In a large skillet, heat 2 tablespoons of butter (reserve 1 tbsp for later). Add the

shallot finely chopped. When translucent, add the rosemary and wine. Let it

reduce for about 2 minutes. 4. Add the half and half, nutmeg, salt and pepper. Add the sliced potatoes and let

simmer for about 10 minutes so that the potatoes soften a bit. 5. Pour the mixture into a greased baking dish and drizzle with olive oil. 6. Bake covered for 45- 50 minutes. Uncover, add the remaining tablespoon of butter and broil for 8 minutes or until browned and bubbly. 7. Let sit for 10 minutes before serving.

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CORNBREAD PANZANELLA The best salad I’ve ever had was a panzanella in Florence, Italy. We went on a tour of the vineyards outside the city and had lunch in the cellar of one of the wineries. The fresh ingredients from the adjacent farm, the smell of the barrels of wine

surrounding us, the friendliness of the vineyard owners… made this humble dish one of a kind. I added a picture of the clay pots they used to store wine in the vineyard so you can see and and somehow share that food memory with me. If there is one thing that’s true in the kitchen, is that the better the ingredients, the better the results. This is a simple recipe that’s

great to make ahead for a day you are grilling or setting the table for a little luncheon. 5 vine ripe tomatoes ½ cup of fresh basil (julienned) 2 tablespoons of fresh parsley 1 cup good extra virgin olive oil ¼ cup of red wine or champagne

vinegar 3 cups for toasted corn bread (you

can use a crusty bread instead)

1. Make sure your cornbread is lighlty toasted and feels a bit dry. This will allow it

to absorb the dressing. 2. Chop the tomatoes in big pieces and add to a large mixing bowl. Add the rest of the ingredients except the cornbread. Mix everything well. 3. Fold in the cornbread. Then let sit for at least an hour before enjoying.

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"HABICHUELAS BLANCAS" (WHITE BEANS) This is a grandmas recipe. I say that because it makes your kitchen smell like nostalgia and a grandma hug. My mom has the best recipe for stewed white beans. She still can’t believe that at two years old Gonza was obsessed with white beans. Traditionally we eat red beans and rice, that’s our basic, Puertorrican rice and beans moment. But not for Gonza. He

learned to eat them at daycare and really, really loves them! So now, we have them on repeat at home and you will too

after trying this recipe.

1 can white beans 2 tablespoons extra virign olive oil 2 tablespoons sofrito 2 garlic cloves 1 tablespoon cilantro 1 teaspoon cumin 2 teaspoons tomato sauce 1 cup cubed pumpkin

1. Start by rinsing the beans to remove excess salt. 2. In a saucepan heat the extra virgin olive oil. Add the sofrito, garlic, cilantro and

cumin. Let cook for 3-4 minutes then add the beans. 3. Add a cup of water and stir un the tomato sauce and pumpkin. 4. Let everything simmer on medium about 20 minutes until pumpkin is cooked

thru. Serve over rice. .

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QUINOA STIR-FRY Quinoa is the one ingredient I go back to when I want to feel my best. I incoporate it in my diet and have made it in

so many ways. This is my favorite way to pack it with all the flavor. It has a punch of freshness with lime juice that

makes it come alive, great crunch from the peanuts and packed with all the colorful veggies. Best of all, it comes

together quickly. You can serve together with the beef lettuce wraps recipe shared on the :dinners chapter" or as a

main dish with a fried egg on top. Add some sriracha hot sauce at the end if you like the heat!

1 cup quinoa 2 cups of veggie or chicken stock 1 small onion 2 cloves of garlic 1/2 red bell pepper 1/2 yellow or orange bell pepper 1 cup zucchini 1 head of bok choy 1 cup grape tomatoes 2 tablespoons chopped roasted

peanuts 3.4 cup coconut aminos or low

sodium soy sauce 1 teaspoon rice vinegar 1 teaspoon fresh grated ginger 2 teaspoons red pepper flakes 1 tablespoon brown sugar 2-3 chopped green onions for

topping Shaved carrot ribbons Fresh cilantro Sriracha

1. Start by cooking the quinoa in the veggie or chicken stock. After simmering for

about 15 minutes and all the liquid has been absorbed, fluff the quinoa with a fork. Set aside. 2. In a large skillet, begin by cooking the onions until translucent. Add the garlic and bell peppers. Cook until softened. In the meantime, add the aminos or soy sauce,

rice vinegar, ginger, red pepper flakes and brown sugar to a small bowl. Whisk

everything until combined. 3. When the veggies have softened add the zucchini, tomatoes and sauce. You add the zucchini at this moment because you want it to maintain a bit of its crisp and

color. Cook for two minutes and add the quinoa. 4. Peal a few carrot pieces, they will look like pretty ribbons. Finish by toping with

the peanuts, green onions, ribbons of carrot and fresh cilantro.

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BALSAMIC GRILLED VEGGIES WITH

BURRATA AND PESTO These veggies are one of my go to side dishes when grilling. So easy to prep and they taste amazing with the soft

burrata and lemony pesto. You can make them with your favorite veggies such as bell peppers, eggplant, zucchini,

squash, portobello mushrooms, scallions, tomatoes, so many options. Burrata has become a huge go to ingredient in my kitchen as of late. It has gained popularity in the recent years and here is one way of making it shine it is

simplest form alongside some veggies. 2 bell peppers 1 zuchini 1 small eggplant 2 portobello mushrooms 1/4 cup extra virgin olive oil 2 tablespoons balsamic vinegar Juice of half a lemon Salt and Pepper 2 rounds of burrata Good extra virgin olive oil for

drizzling

1. Start by rinsing all the veggies. Slice them in similar sizes. I usually do long about 2 inch pieces this way they don not fall in between the grill rack. 2. Make the dressing In a large bowl. Add the oil, vinegar, lemon juice, salt and

pepper and whisk. 3. Now add all the veggies and let marinade for 30 minutes in the refrigerator. 4. Grill the veggies until charred and softened. Transfer to a large platter. 5. Top with burrata, drizzle with your favorite pesto sauce and a bit of extra virgin

olive oil. Finish with a hint of salt and pepper.

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MEDITERRANEAN ORZO I wanted to make a salad that could be enjoyed at room temperature, beach front, no fuss. I made this orzo moment

the weekend we did the Mediterranean themed dinner to serve alongside the fish en papillote my brother made. It

turned out citrusy and refreshing, a perfect paring for any meal. It is also perfect for meal planning. You can make it on a Sunday evening and enjoy it throughout the week.

2 cups orzo 3 cups veggie or chicken stock 1 bay leaf 2 cups grape tomatoes 1/4 cup fresh parsley 8 oz cubed feta cheese half a large red onion kalamata olives (optional) 1 cup extra virgin olive oil juice of one lemon 1 tablespoon dijon mustard salt and pepper

1. Start by cooking the orzo in the veggie or chicken stock with the bay leaf. 2. While the orzo cooks, being by prepping the dressing. In a large bowl, add whick

together the olive oil, lemon juice, dijon, salt and pepper. 3. Slice the tomatoes in half lengthwise and chop the onion to small cubes. Slice the feta cheese into cubes, chop the parsley and add everything to the large bowl with the dressing. 4. Fold in the cooked orzo after it has cooled a bit. Serve at room temperature.

variations & fun ideas MAIN DISH :

Add some grilled chicken or shrimp for some protein and make it a main dish.

MEAL PLAN:

Store in mason jars for a quick on the go salad.

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GARLIC BREAD This book could not leave my hands without the best side dish and my guilty pleasure: garlic bread. I love a bread

moment. An indulgent bread basket; a crusty garlic bread to go along a baked pasta dish; a perfect dipping partner to a warm soup; yes, I love bread. This is my dad's true and tried recipe. It's so good and the best part is that you can

make it ahead. Wrap the bread in foil paper and freeze until ready to use or make the garlic mixture and refrigerate for up to two days. 1 baguette 2 garlic cloves 8 ounces butter ( 1 stick) 1/4 cup extra virgin olive oil 1/2 teaspoon salt 1/4 cup parmesan cheese

1. Preheat the oven to 375 degrees. 2. Slice the baguette lengthwise. 3. In a mixing bowl, melt the butter then mix crushed garlic cloves, olive oil, salt and parmesan cheese (make sure it is freshly grated). 4. Wrap the baguette in foil paper and bake for 20 minutes.

variations & fun ideas CHEESY BREAD :

Add some melty fontina, cheddar or mozzarella cheese to make this garlic bread

extra cheesy.

PESTO PIZZA BREAD : Add a few tablespoons of pesto and mozzarella cheese to make it into a pizza garlic bread moment

THE SWEET WRAP UP TO A GOOD MEAL IS MY

SECRET TO A JOYFUL HEART

CHAPTER 5

THE JOY OF

DESSERT



" This cupcake recipe was my sign to find joy and follow my instincts,

it led me to this moment, sharing this book of recipes with you "

s u n d a y t a b l e r e c i p e s| 7 0

VANILLA BEAN CUPCAKES WITH SIMPLE

BUTTERCREAM The one baked recipe you need to master. You will come back to this recipe over and over again. These

cupcakes are my pride and joy. The most tested, baked, sold, and shared recipe of all. They put me through

law school literally. I would bake dozens of cupcakes during finals realizing that my heart was in the kitchen

and not in the court room. This recipe was my sign to find joy and follow my instincts, it led me to this

moment, sharing this book of recipes with you.

2 sticks of butter 1 cup of sugar 4 eggs ¾ cups of sour cream 1 teaspoon pure vanilla extract 1 pod vanilla bean 3 cups of cake flour 1 teaspoon baking powder For the buttercream 2 sticks of butter ¾ cup of whole milk 1 teaspoon pure vanilla extract 3 cups powdered sugar Pinch of salt

1. Preheat the oven to 350 degrees. 2. Start with the butter at room temperature. Beat the butter with the sugar until

fluffy. 3. Add the eggs one by one. Followed by the sour cream, vanilla and vanilla bean. 4. After everything is well incorporated add the flour ½ a cup at a time. Do not

overmix. 5. Line a cupcake mold with paper cupcake cups and fill about 3/4 . An ice cream

scoop works well. 6. Bake for 18- 20 minutes. After removing from the oven let sit for 2 minutes and

transfer cupcakes to a cooling rack. 7. Let cupcakes cool completely before frosting. 8. For the buttercream beat the butter at room temperature until it changes color.

Add the milk, vanilla and pinch of salt. 9. Add the powdered sugar gradually. You might need a bit more for better

consistency. 10. Use a piping bag for a fun swirl.

Baking Tips: For the best results use quality ingredients. It really makes all the difference in simple recipes

like this one. Local farm fresh eggs, good quality butter and pure vanilla extract are the secret to the best tasting cupcakes. Both the butter and the eggs should be at room temperature. Break the eggs in a separate bowl to make sure you do not get a bad egg or any of the shell in the batter. To open the vanilla bean pod, use a small paring knife, cut throw the middle and then scrape out all the vanilla bean paste.

s u n d a y t a b l e r e c i p e s| 7 1

RASPBERRY BUNDT CAKE WITH LIME

CREAM CHEESE FROSTING A recipe for a delisious bundt cake had to be part of this dessert chapter. We are big on bundt cakes in my

family. Mom and I have baked hundreds of christmas bundt cakes for the holidays since I was in law

school. Bundt cakes are easy to decorate and I love that they feel very festive and can accessories a table

beautifully. This raspberry bundt cake came to life during mother's day weekend with my niece. I have to

add, we share our birthdays and so many mannerisms and personality straights that it is proof that genes

run in families in unbelievable ways. Back to the cake, that weekend we felt like baking and grabbed some

fresh raspberries from the fridge and some local key limes. We had a seamless flow in the kitchen that

doesn't happen often. The best memories are always in the kitchen for me and even more so when baking.

This is the perfect summer cake, its a bit tart slightly sweet and fluffy as can be.

2 sticks of butter 1/2 cup of sugar 1/2 cup of brown sugar plus 2

tablespoons 4 eggs ¾ cups of sour cream 2 teaspoons pure vanilla extract 2 1/2 cups unbleached all purpose

flour 2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup fresh raspberries 1 tablespoon lime juice For the frosting 1/2 a stick of butter 8 oz cream cheese 1 teaspoon pure vanilla extract 2-3 cups powdered sugar 1 tablespoon lime zest 2 tablespoons lime juice Pinch of salt

1. Preheat the oven to 350 degrees. 2. Start with the butter at room temperature. Beat the butter with both sugars. 3. Add the eggs, the sour cream, lime juice and vanilla extract. Beat everything until combined. 4. After everything is well incorporated add the flour ½ a cup at a time. Do not

overmix. 5. Add a teaspoon of flour to the raspberries which will help keep them from falling to the bottom of the bundt pan. 6. Grease a bundt pan. Spread half the batter evenly and top with half the

raspberries. Then add the other half of the batter and raspberries. 7. Finish with 2 tablespoons of brown sugar sprinkled evenly throughout the top of

the cake. 8. Bake for 50- 55 minutes. Run a knife around the cake. Then, with a wire rack or

large plate turn the bundt pan upside down carefully. Lift and you should get all

the cake without any problem out of the pan. 9. Allow the cake to cool before frosting. 10. For the frosting, beat the butter and cream cheese at room temperature. Add the

vanilla extract, lime juice and lime zest and beat to combine. Add a pinch of salt

and sugar gradually. You might need a bit more for better consistency. 11. Frost the cake and top with more raspberries.

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PEACH CRUMBLE (GLUTEN FREE) This is a special recipe. It combines two of my favorite family desserts: Mom’s upside-down peach cake

and dad’s apple crumble. It’s a recipe that resembles summer freshness but at the same time warm and

cozy to enjoy any time of the year. When mom bakes the upside down cake, we all want the corner piece

because it gets caramelized and taste so amazing. With this crumble topping, you can get that delicious

caramelization in every bite. Enjoy with melty vanilla bean ice cream on top, you will thank me later.

4 fresh peaches 4 tablespoons of butter 1/2 cup of brown sugar 3 tablespoons of rum 1 teaspoon pure vanilla extract 1 teaspoon cinnamon 1 teaspoon baking soda For the crumb topping 1 stick of butter 1/2 cup almond flour 3 tablespoons rolled oats 3 tablespoons brown sugar plus 1

tablespoon for the end 2 tablespoons melted butter Pinch of salt

1. Preheat the oven to 325 degrees. 2. Slice the peaches into thin wedges. Melt the butter in a large skillet. Add the sugar and give it a minute to caramelize. Now add the rum and let reduce. 3. Add the vanilla, cinnamon and peaches. Cook in medium low heat until peaches

are softened and a bit caramelized. 4. Mix in the baking soda to thicken the sauce. 5. In a large bowl combine all the ingredients for the crumb topping excpet for the

butter. 6. Make sure the butter is cold and cut into small cubes. Using your hands,

incorporate the cold butter to the other ingredients. 7. Transfer the peach mixture to a greased baking dish and top with the crumb

topping. Sprinkle with a bit of brown sugar and melted butter to give ti a nice

sweet crust. 8. Bake for 25 minutes until the crust is golden. Serve with vanilla bean ice cream or whipped cream.

variations & fun ideas: APPLE CRUMBLE: Use apples instead of peaches for a magical fall dessert.

BERRY CRUMBLE: A berry summer dessert with a mix of strawberries, black berries and raspberries .

s u n d a y t a b l e r e c i p e s| 7 5

LU'S SPRINKLES AND M&M ICE CREAM

SANDWICHES Lu’s favorite dessert. It is also a staple in my family since forever to make ice cream sandwiches even as a

birthday cake. Pile them up, stick a candle on the top of the tower and you have a celebration. It quickly

became a thing in our family. They are a fun conversation piece because nobody expects to be served an ice

cream sandwich after dinner, it’s always a playful and happy surprise. Plus there are tons of variations of

cookies and ice cream to make it your own.

12 chocolate chip cookies Vanilla or Chocolate ice cream M&M's Sprinkles

1. Bake the cookies from scratch with your favorite recipe or buy some ready to

bake. 2. In a large plate spread the sprinkles and m&m's in one layer all mixed. 3. When the cookies are cooled turn face up and add a scoop of ice cream in one half. Sandwich with another cookie and roll in m&m and sprinkles mixture. 4. Wrap in parchment paper and freeze.

variations & fun ideas: SNICKERDOODLE COOKIES

& DULCE DE LECHE GELATO

SUGAR COOKIES &

COFFEE ICE CREAM

OATMEAL COOKIES &

STRAWBERRY ICE CREAM

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PERSONAL KEY LIME PIES Key lime pie is special. It feels like a lot of care and love goes into this dessert, yet it is simple enough that

any home cook can make it magical. Not too sweet, not too tart, it is a refreshing burst of lemony

sweetness. I gathered this recipe from old family favorites in my grandmas handwriting, my sister in laws'

idea of a sweeter non graham cracker crust, tested quite a bit until I made it just how I love it. You can

do a traditional pie or serve it in individual ramekins like I did here. I just love the idea of having your

own personal pie to blissfully dig into.

For the crust 1 package Pepperidge Farms'

Bordeaux Caramelized Crisp

Cookies 4 oz melted butter 3 teaspoons of sugar For the filling 3 eggs separated 14 oz can condensed milk 1/2 cup fresh lime juice 2 teaspoons of sugar

For the Meringue 3 egg whites 1 teaspoon cream of tartar 1/2 cup of sugar 1/2 teaspoon lime zest

1. Preheat the oven to 350 degrees. 2. Begin by making the crust. Place all the cookies in a large bag and crush them or place in the food processor. Add the melted butter and pinch of salt. 3. Place the cookie mixture in buttered baking dishes making sure it is tightly

packed. Bake for 15 minutes until slightly golden. 4. Meanwhile separate the eggs. Place the yolks in mixing bowl to use for the filling. 5. The egg whites will be used for the meringue topping. Make sure to place the egg whites in a dry mixing bowl (a bit of water or oil will prevent them from rising). 6. Add the condensed milk, key lime juice and salt to the egg yolks. Mix everythiung together until incorporated. 7. To make the meringue, beat the egg whites until soft peaks form. Add the sugar

and cream of tartar. Continue beating until you have stiff, cloudy peaks. 8. Pour the filling into the baked cookie crusts and top with the merengue. 9. Bake 15 minutes just until de merengue is golden. Refrigerate for a few hours

before serving.

s u n d a y t a b l e r e c i p e s| 7 3

DULCE DE LECHE CHEESCAKE BITES This is an ode to my sister in law. The first time I was introduced to "dulce de leche" was a at a restaurant

where she ordered the most amazing "alfajores". I was mind blown! She is an effertless entertainer and

always comes up with the best bite sized desserts to make it easy for party goers to grab a bite and serve

themselves. These cheesecake bites are one of those go to sweet instances that are always on her cake

stands. I made this recipe with mascarpone because I find it is less sweet than cream cheese and pairs

better with the extra sweetness of dulce de leche. The sprinkle of flaky salt at the end makes all the flavors

pop. Also, these travel really well and are great to make ahead! For the crust 1 package Pepperidge Farms'

Bordeaux Caramelized Crisp

Cookies 6 oz melted butter Pinch of salt For the cheesecake bites 1 stick of butter 8 oz mascarpone 1 cup of sugar 2 eggs 1 teaspoon pure vanilla extract 3 tablespoons dulce de leche Flaky sea salt

1. Preheat the oven to 350 degrees. 2. Prepare the crust by placing all the cookies in a bag and crushing them with a

rolling pin or with hands. Mix with the butter and pinch of salt. 3. Place a packed tablespoon or so of the mixture in a greased mini cupcake pan. 4. For the cheesecake filling, make sure to use softened butter and mascarpone.

Beat together with the egg, sugar and vanilla. 5. Lastly, fold in the dulce de leche. 6. Place filling on top of the cookie crusts. 7. Bake for 10 minutes and cool. Refrigerate for a few hours before enjoying .

s u n d a y t a b l e r e c i p e s| 7 8

HAZELNUT & ALMOND BUTTER PASTRY

CLOUDS The simplest but fluffiest, melt in your mouth bite sized dessert. The dreamiest combination of crunchy

hazelnuts and creamy almond butter wrapped into a warm pastry puff and dusted with all the powdered

sugar. It is amazing with coffee and an excellent party dessert to serve on a pretty platter.

1/2 cup hazelnut spread 1/2 cup almond butter 1/2 teaspoon vanilla extract Pinch of salt 1 roll pastry dough 1 egg water Powdered sugar (optional)

1. Preheat the oven to 350 degrees. 2. Mix all the ingredients until well combined. 3. Roll out the pastry dough and cut rounds with a small cookie cutter. 4. Place a teaspoon or two of the mixture on top of one round and seal with another round on top. Brush with egg wash. 5. Bake for 15 to 18 minutes until golden. 6. Roll in powdered sugar while still warm (optional).

CHAPTER 6

CHARCUTERIE

BOARD

charcuterie board 101 Charcuterie boards are a classic entrtretaining staple. They have gained vast popularity and are

made as beautiful creations to host with and even decorate your table. You can create them with seasonal flavors and even a seasonal color palette. Charcuterie boards are a great conversation

piece and there is always something for everyone. Here are four basics steps to follow when

creating your board. Also remember to have fun and get creative!

STEP 1

|

CHEESES

Choose a variety of cheeses to build your board. From a hard cheese, to a creamier one and a blue cheese. These are some options from each category: Hard cheeses: cheddar, gouda, parmesan, pecorino romano Soft/ Semi Soft cheeses: brie, gruyere,, edam, camembert, goat cheese Blue cheeses:: gorgonzola, blue cheese mixes

STEP 2

|

MEATS

A salty moment is a must to balance out the board. Here are just a few examples: Meats: prosciutto, genoa salami, capocollo, soppressata, Spanish chorizo, serrano ham

STEP 3  |

CRACKERS AND BREAD

There are infinite options to use as servers or acompinements for your board. The best plan is to have a variety of them in different shapes, sizes and crunch levels. Here are some ideas: Salty crackers, "everything" crackers, crunchy bread sticks, toasted bread

STEP 4  | FRUITS,SPREADS AND NUTS Last but not least are the fruits, nuts and sweet jams. These are a most to add color and texture to your board. For the fruit, you can use fresh fruit, dried or a mix of both. For the nuts I like to roast them and make a sweet and slightly spicy mix. Lastly, your spreads can include anything from a simple jam to a delicious bruschetta Here are some of my favorites: Fruits: grapes, apples, dried apricots, banana chips, oranges, strawberries, raspberries, blueberries Nuts: roasted peanuts, walnuts, pecans, almonds, cashews, pine nuts, pistachios, hazelnuts Spreads: Fig jam, apricot jam, mango chutney, tomato bruschetta

A LAST NOTE TO MY

HUSBAND AND EDITOR:

THANK YOU FOR

PUSHING ME TO

COMPLETE THIS

PROJECT AND FOR

TASTING EVERY SINGLE RECIPE INCLUDING THE

COOKING MISHAPS!

Recipe Notes

Grocery List

Recipe Notes

Grocery List

Recipe Notes

Grocery List

Recipe Notes

Grocery List