POMEGRANATE AND APPLE SALAD

In a small bowl, combine grated fresh ginger, soy sauce, hot honey, and garlic powder. 

Cube a peeled green apple and gather your pomegranate seeds. 

Toss your washed lettuce with the apples, pomegranate, and ginger dressing.

• • Brassica blend
  • Pomegranate seeds
  • Green apple
  • Ginger
  • Soy sauce
  • Hot honey
  • Garlic powder

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TANGY PEACH SALAD

Slice a red onion and place in a jar with lemon juice and salt, let sit. 

In the meantime, cube peaches and wash your lettuce. 

Toss the lettuce with peaches, blueberries, walnuts, crumbled goat cheese, salt, pepper, and balsamic vinegar. 

Add the red onions and lemon juice.

• • Brassica blend
  • Peaches
  • Blueberries
  • Walnuts
  • Goat cheese
  • Red onion
  • Olive oil
  • Balsamic vinegar
  • Salt
  • Pepper
  • Lemon juice

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FIG PANCAKES

Make pancake batter according to package instructions or by mixing the listed ingredients below in a large bowl until smooth. 

In a separate bowl, smash a peeled fig and then beat it into the pancake batter. 

Preheat a griddle on low-medium heat, add butter, and cook pancakes normally. 

Top the pancakes with additional figs and your favorite maple syrup.

• • Ripe figs
  • Maple syrup
  • Butter
  • Your favorite pancake mix or:
  • • 1 1⁄2 cups of flour
    • 2 tsps of baking soda
    • 2 tsps of sugar
    • Cinnamon, nutmeg, salt
    • 1 cup of milk (any kind)
    • 1 egg or egg substitute
    • 3 tbsps of neutral oil

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CARAMELIZED FIG ICE CREAM

Slice your figs in half. 

In a pan, melt butter on low-medium heat. Add in brown sugar and cinnamon, and let them come together in the butter.

Place the figs in the saucepan insides down and increase the heat. Let them cook for two minutes undisturbed before flipping them. 

Continue this process until the figs are browned (caramelized). 

Serve warm over a scoop of your favorite vanilla ice cream.

• • Figs
  • Soft brown sugar
  • Cinnamon
  • Butter
  • Vanilla ice cream

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FIG & PROSCIUTTO PIZZA

Feel free to use your favorite store bought dough or pizza dough variation. 

If electing to make your pizza dough from scratch, begin by activating the yeast. Add yeast and sugar to 1 cup of warm water and let it rest for ten minutes or until frothy. 

In the meantime, measure out your flour. Add the yeast mixture to the flour along with salt and a drop of olive oil. Need the dough until smooth and let rest for 1-2 hours. 

Roll out the dough, massage it with olive oil, sprinkle salt across it, and add a layer of mozzarella cheese. 

Flash bake for 15 minutes at 400F. Then remove it and add split figs and prosciutto. 

Place it back in the oven to finish cooking. Once fully cooked, add greens and a drizzle of balsamic vinegar.

• • Figs
  • Prosciutto
  • Microgreens or arugula
  • Mozzarella
  • Olive oil
  • Salt
  • Balsamic vinegar
  • 2 cups of flour
  • 1 cup of warm water
  • 1 packet of dry yeast
  • 1 teaspoon of sugar

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KALE, BASIL, AND MINT PESTO PASTA

Using either a mortar and pestle or a food processor, grind down or blend together kale, basil, mint, garlic, olive oil, parmigiano, salt, and nuts until you have a smooth paste. 

Boil water and cook your pasta of choice. 

In a bowl add the pesto, additional olive oil, hot pasta, and a small amount of pasta water. 

Toss and serve.

• •   Fresh basil
  •   Fresh mint
  •   Garlic
  •   Olive oil
  •   Grated parmigiano reggiano cheese
  •   Coarse salt
  •   Pine nuts or walnuts
  •   Pasta

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SAUTÉED KALE

In a pan, heat olive oil and add minced garlic, salt, and red chili flakes. 

Sauté until the garlic is aromatic and then add the kale. 

Cook until the kale has softened.

• •   Kale
  •   Olive oil
  •   Minced garlic
  •   Salt
  •   Red Chili Flakes

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CRUNCHY KALE SALAD

On a sheet pan, add diced sweet potatoes, halved brussels sprouts, and chickpeas. 

Coat them in olive oil and add salt, pepper, garlic, and hot honey. 

Roast until crispy. In a large bowl, add in kale and massage with olive oil for a softer texture. 

Add the roasted sweet potatoes, brussels sprouts, and chickpeas. 

Toss with additional olive oil, balsamic vinegar, and shaved almonds.

• •   Kale
  •   Sweet potatoes
  •   Chickpeas
  •   Brussels sprouts
  •   Minced garlic
  •   Hot honey (or honey and cayenne pepper)
  •   Olive oil
  •   Balsamic vinegar
  •   Salt
  •   Black or white pepper
  •   Shaved almonds

CREAMY TUSCAN KALE SOUP

In a large pot, heat butter and olive oil. 

Add diced onions, minced garlic, thyme, basil, salt, and pepper. 

If using real sausage, add it in and cook until brown. 

Then add vegetable broth and potatoes, bring to a boil. 

Keep cooking until potatoes are soft. 

Add a splash of cream, and lastly, add in torn raw kale.

• •   Kale
  •   Potatoes
  •   Onion
  •   Garlic
  •   Thyme
  •   Basil
  •   Salt
  •   Pepper
  •   Olive Oil
  •   Butter
  •   Italian sausage
  •   Cream
  •   Vegetable broth

ONE POT HUNGARIAN OYSTER MUSHROOM SOUP

In a large pot, melt the butter and add paprika, cayenne pepper, salt, fresh dill and parsley. 

Add and sauté diced onions, minced garlic, and sliced oyster mushrooms. 

Add greek yogurt and continue sautéing until combined. 

Add vegetable broth and bring to a boil. 

Before serving, add a touch of cream, and optionally garnish with a couple broiled mushrooms.

• •   Oyster mushrooms sliced
  •   Butter
  •   Onions
  •   Garlic
  •   Paprika
  •   Cayenne pepper
  •   Vegetable broth
  •   Cream or coconut milk
  •   Greek yogurt or vegan equivalent
  •   Dill
  •   Parsley
  •   Salt
  •   Oyster mushroom broiled crispy as garnish (optional)

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FRIED OYSTER MUSHROOM TWO WAYS

Mix seasoned flour, I like cayenne pepper, garlic powder, and paprika in mine, with carbonated water or beer to create a thick batter. 

In a small pot, heat enough oil to cover the mushrooms. Once hot, add in batter dipped mushrooms and fry until golden brown. 

Sprinkle some salt atop and serve as is, or with your favorite dipping sauce.

○   Oyster mushrooms chopped into bite size pieces 

○   Seasoned flour

​○   Carbonated water (unflavored) or beer

​○   Oil (vegetable or peanut is best for frying)

​​○   Salt

Alternatively, beat an egg with salt and pepper to taste. Dip a mushroom slice in the egg and then cover with bread crumbs. 

Fry in shallow oil until golden brown, flipping halfway through. 

Serve as is, or add them to your favorite salad or sandwich for an extra crunch.

○   Oyster mushrooms, sliced

○   Egg or vegan egg substitute ○ Salt & pepper

○   Italian bread crumb blend

○   Salt

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SAUTÉED MUSHROOMS

Mince a few cloves of garlic and heat a pan on low with olive oil. 

Add your garlic, herbs, chili flakes, lemon juice, and salt; let them cook until the garlic becomes aromatic. 

Add in the mushrooms and sauté. 

About halfway through cooking them add in the butter and continue sautéing until caramelized. 

Serve as aside or atop steak, chicken, or potatoes.

• •   Oyster mushrooms, sliced
  •   Lions mane mushrooms, sliced
  •   Garlic
  •   Olive oil
  •   Butter
  •   Red chili flakes
  •   Thyme
  •   Parsley
  •   Lemon juice
  •   Salt

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EAST COAST BREAKFAST SANDWICH

Clean and prep your oyster mushroom and marinate it for a few minutes in soy sauce and liquid smoke. 

Toast your bagel and cook your eggs however you like them, I prefer them pan fried with a broken yolk. 

If adding cheese, place it on your egg and let it soften. 

Remove the egg and place it on your bagel. 

In the same pan, cook your oyster mushroom until browned and a bit crisp, then remove and add atop your egg. 

Add salt, pepper, and condiments to taste

• •   Oyster mushrooms
  •   Everything bagel or favorite bread
  •   Eggs or vegan egg substitute (pan fried, broken yolk, not scrambled)
  •   Soy sauce
  •   Liquid smoke (optional)
  •   Cheese (optional)
  •   Salt
  •   Black pepper
  •   Ketchup (or preferred condiment)

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LIONS MANE GYROS

In a sauce pan, heat olive oil and sauté lions mane mushrooms until softened and browned. 

In the meantime, make a quick tzatziki sauce by adding lemon juice, dill, salt, and diced cucumbers to greek yogurt. 

Spread a thin layer of your favorite hummus on a pita, add tzatziki sauce, sautéed mushrooms, diced tomatoes, and sliced red onion.

• •   Lions mane mushrooms, diced
  •   Olive oil
  •   Salt
  •   Pepper
  •   Pita bread
  •   Greek yogurt
  •   Dill
  •   Lemon juice
  •   Cucumbers
  •   Tomatoes
  •   Red onion
  •   Hummus

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LIONS MANE MUSHROOM PASTA

In a sauce pan, heat olive oil and sauté minced garlic, parsley, red chili flakes, oregano, basil, and salt until the mushrooms are softened and browned. 

In the meantime, bring water to a boil and cook your pasta of choice (long pasta is best). 

Add butter to the sauce pan, let it melt and coat the mushrooms, then add cooked pasta and a little pasta water. 

Serve with grated parmigiano on top.

• •   Lions mane mushrooms, diced
  •   Minced garlic
  •   Olive oil
  •   Butter
  •   Red chili flakes
  •   Parsley
  •   Oregano
  •   Basil
  •   Salt
  •   Pasta
  •   Parmigiano Reggiano cheese

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LEMON DRESSING LIONS MANE MUSHROOMS

In a bowl, mix together lemon juice, olive oil, parsley, minced garlic, salt, and red chili flakes. 

Add sliced lions mane mushrooms and toss. 

Let it sit for about twenty minutes and then add parmigiano shavings before serving.




• •  Lions mane mushrooms, sliced
  •   Olive oil
  •   Lemon juice
  •   Parsley
  •   Minced garlic
  •   Salt
  •   Red chili flakes
  •   Shavings of parmigiano reggiano cheese

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