If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

Makes 4 servings

INSTRUCTIONS

In a medium to large size mixing bowl, add the strawberries, aged balsamic, sugar, pinch of salt and basil. Toss together, let macerate and set aside.

Preheat a nonstick or cast iron griddle over medium-low to medium heat.

Whisk up the custard: eggs, half & half, parmesan and nutmeg.

Warm the honey in a small pot over low heat.

Brush the griddle with the melted butter. Soak and turn the bread in the custard and place on the griddle. Cook in two batches slowly, until one side is golden brown. Turn and cook on the other side until golden and cooked through. Remove from griddle and cut toast corner to corner. Line up triangles of toast down the center of the plate and drizzle with warm honey. Top with macerated berries.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

Makes 2-3 servings

INSTRUCTIONS

For the Tomatillo Pico de Gallo:

Place onion, jalapeno and garlic in a medium size mixing bowl and generously salt. Add the lime juice and stir to combine. Let sit for at least a few minutes. Add the tomatillos, cilantro, cumin and hot sauce, if using, and set aside.

For the Greek Yogurt ‘Crema’:

Place avocado, lime juice, cumin, Greek yogurt, salt and pepper in the bowl of a food processor or blender and puree to combine until smooth. Set aside until ready to use.

For the Migas:

If using a cast iron or stainless skillet, place over high heat and char the corn tortillas on both sides. Set aside until cool enough to handle and cut into strips.

Turn on stove, if using, and individually char the tortillas on both sides over the flame.

Place a large nonstick skillet over medium high heat, add chorizo. Cook, while breaking up with the back of a wooden spoon, until brown, crumbly and cooked through.

Add a few spoonfuls of the tomatillo pico de gallo to the chorizo and cook for a few minutes. Using your spoon or spatula, make a well in the middle of the mixture and add the eggs to the middle of the pan. Gently stir as they start to scramble in the pan.

Once the eggs are almost cooked, add the charred and chopped tortillas to the pan and gently fold in the mixture.

Add the cheese and top with a lid or gently cover with foil to help the cheese melt.

To plate, place a portion of the egg mixture on a plate and top with some of the raw tomatillo pico de gallo mixture, scallion, pickled jalapenos and a dollop of the avocado Greek yogurt.

COOK’S NOTE: (Rach explains) Place the tomatoes in a deli lid and top with a second deli lid. Use a very sharp knife to halve the tomatoes through the middle, vertically, while holding top lid down with the palm of your hand. Repeat and halve all tomatoes.

If you’re cooking along with us at home, find the ingredient and preparation list below, or listen and enjoy for your next meal inspiration.

Serves 4-6

INSTRUCTIONS

Place a large pot of water on the stove and bring to a boil. If you are using pici, it will take about 20 minutes to cook at a rolling boil.

Heat a large saucepot or deep skillet over low heat with EVOO, 3 turns of the pan. Melt the butter into the oil, add garlic and stir for about 2 minutes. If using, add the chili pepper half to the garlic and then add tomatoes to the pan. Season with salt, stir and cover the pan to cook, about 25-30 minutes, to collapse tomatoes. Once the tomatoes are broken down, after about 15 minutes, add the torn basil.

Salt the pasta water liberally and cook 1 minute less than package directions. Toward the end of cooking, reserve about 1 cup of starchy cooking water, drain pasta and add to the pot of sauce. [Alternatively, strain pasta and add back to the pot it was cooked in. Pour the pot of sauce over and add some of the starchy cooking water.] Add a couple of handfuls of cheese while tossing pasta with tongs to emulsify. Transfer the pasta to serving bowls and top with additional toppings of choice.

Serve with green salad dressed with lemon and EVOO. For more of a meal, serve with sliced steak with rosemary.

*COOK’S NOTE: Mix hot honey ingredients before starting recipe.

If you’re cooking along with us at home, find the ingredient and preparation list below, or listen and enjoy for your next meal inspiration.

Makes 3 Burgers (depending on the size you form the patties, Rach explains).

INSTRUCTIONS

Preheat oven to 375°F  and line medium baking sheet with parchment paper.

Arrange pepperoni on parchment and bake to crisp, but not brown, about 5-7 minutes. Remove from oven and transfer the pepperoni to a paper towel-lined plate. Discard the parchment, keep the tray out and switch oven to broil.

Place beef in mixing bowl and season with salt and pepper.  Add garlic and parsley to beef.

In a small bowl, combine sun-dried tomato paste with anchovy paste and hot water, then add mixture to beef. Mix well to combine and score meat into 3 even portions, Form wide patties, not too thick, and thinner at center than edges for even cooking.

Preheat large cast iron skillet, griddle pan or outdoor grill to medium high heat.

Drizzle olive oil or vegetable oil into pan and add patties. If your patties are very thin, cook 4-6 minutes, turning occasionally. If thicker, cook 7-8 minutes, turning occasionally. Melt cheese over the patties in the last minute or so, covering with a lid or piece of foil. Transfer patties to a plate so they don’t overcook while you toast your buns.

Char the split rolls under broiler to toast and darken edges. Don’t take your eye off of them. Assemble burgers: bun bottom, drizzle of good quality EVOO, cheeseburger patty, pepperoni, torn basil, Sweet Heat Honey and bun top. Serve with garlic pickle spears along side