Our Recipes

Blueberry Crisp



3 cups blueberries (fresh or frozen)
1/3 cup sugar
1 1/2 teaspoons cornstarch
1 tablespoon lemon juice


1/2 cup flour (all-purpose)
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup sugar
1/4 cup rolled oats (regular not minute)




Preheat oven to 375°F.  Spray 4 – 4 oz baking dishes with cooking spray.  Set on a cooking sheet to capture any overflow.  Set aside.

Combine filling ingredients in a medium bowl.  If using frozen berries increase cornstarch to 2 teaspoons.  Divide filling mixture into the prepared pans.

In food processor combine all the topping ingredients except the oatmeal.  Place topping mixture in a small bowl and stir in the oatmeal.  Divide equally on top of blueberry filling.

Bake for 15-20 minutes until filling is bubbly and topping is golden brown.  If using frozen berries the baking time will be longer.

Chocolate Chip Cookies
plate with chocolate chip cookies on it Ingredients:
  • 2 ¼  cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 3/4 cup white sugar
  • 3/4 cup light brown sugar, packed
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups Ghiradelli 60% Cacao Bittersweet Chocolate Chips
  • 1 cup pecans, chopped



  1. Preheat oven to 375ºF.  Line baking sheets with parchment paper or leave ungreased.
  2. Combine flour, baking soda and salt.  Mix well.
  3. In a large mixing bowl beat the butter, white sugar and brown sugar with an electric mixer on medium speed until creamy.  Add eggs, one at a time, and beat until thoroughly mixed into batter.  Stir in vanilla.
  4. Add the flour mixture in thirds, beat until just mixed in after each addition.
  5. Stir in the bittersweet chocolate chips and pecans.
  6. Drop by rounded tablespoon onto prepared baking sheets.
  7. Bake for 9–11 or until golden brown.  Cool on baking sheets for 5 minutes then transfer to a wire rack to cool completely.


Asparagus and Vegetable Frittata
  • 1 tablespoon vegetable oil
  • ½ cup onions, diced
  • 1 pound asparagus
  • 1 ½ cups corn, canned & drained or frozen & thawed
  • 4 cups kale, chopped
  • 2 tablespoons water
  • 1 cup Parmesan cheese, shredded (not grated)
  • 1 tablespoon garlic/herb blend (or your favorite herb blend)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 12 large eggs
  • 2 large egg whites (save the yolks for your Homemade Hollandaise sauce)
  1. Preheat oven to 350°F. Spray two 9-inch glass pie plate with cooking spray.
  2. In a 12-inch skillet heat 1 tablespoon oil over medium heat. Add onions and sauté
    until translucent, about 5 minutes.
  3. Trim woody ends from asparagus and slice into ¼ inch pieces. You should have about two
    cups of sliced asparagus. Add to onions in pan and sauté for a few minutes until al
    dente. Add corn and stir.
  4. Remove vegetables from pan and put into an 8 cup measuring cup (you can use a large
    bowl but I prefer to use a large measuring cup as it makes it easier to pour into the
    pie pans).
  5. Wash kale carefully. Remove leaves from stems (discard stems). Coarsely chop kale and add to sauté pan. Add two tablespoons water. Over medium heat wilt kale, approximately 5 minutes. Make sure all the water has evaporated off. Add kale to the vegetable mixture.
  6. Stir in cheese and seasonings.
  7. In a separate bowl combine the eggs and egg whites. Beat until thoroughly mixed. Add to vegetables. Pour into prepared pie pans.
  8. Bake for 35-40 minutes until lightly browned and center is firm.
  9. Serve with Hollandaise sauce, crispy bacon and tomato & arugula salad.
  10. Not serving 12 people? This recipe works very well when reduced by half to serve 6.



Bacon & Broccoli Frittata - Oven Baked
broccoli, eggs, cheese Ingredients:
  • 1 cup broccoli florets
  • 1/4 cup water
  • 2 slices bacon, cut into small pieces
  • 1/2 cup chopped onion
  • 2 large eggs
  • 2 large egg whites
  • 2/3 cup 2% fat cottage cheese
  • 1/3 cup mixed blend shredded cheeses
  • 6 tablespoons shredded Parmesan cheese


  1. Preheat oven to 350 degrees Fahrenheit. Spray four shallow 8 oz. casseroles with cooking spray.
  2. In a small saucepan combine broccoli and water. Cook over medium heat until broccoli is crisp tender. Drain and divide between the two prepared casseroles.
  3. In medium saucepan cook bacon over medium heat until light brown. Add onion and cook until onion is just tender. Drain off bacon fat and divide between the two prepared casseroles.
  4. Combine eggs, egg whites, cottage cheese and mixed blend cheese. Divide between the two prepared casseroles.
  5. Bake for 20-25 minutes until puffed and golden brown on top.
  6. While casseroles are baking prepare Parmesan Crisps. Line a baking sheet with parchment paper. Sprinkle 1 1/2 tablespoons of the Parmesan cheese into a 5-inch circle on the prepared pan. Repeat with remaining cheese. Bake in oven with casseroles for 10-15 minutes, until golden brown. Remove and let cool while casseroles finish cooking.
  7. Top casseroles with the Parmesan crisps before serving.