When it comes to weeknight dinners for my full-time private chef client, I pretty much have full rein with the menu. I’m constantly pulling inspiration from the environment, the seasons, and the weather. There was a big summer thunderstorm in the forecast and something cozy felt right for dinner. My goal with every meal is that no one walks away from the table feeling heavy. I’m always looking for ways to bring freshness and brightness into a dish, even when it leans more comforting.

When I started building the filling for the peppers, I went heavy on the fresh herbs (shocking, I know)…lots of parsley and torn basil. It’s that balance of cozy and fresh that makes these work for an end-of-summer dinner and also very much a transitional recipe into the cooler weather (I won’t say f*ll just yet).

The Cooking Method

There are two ways to make stuffed peppers: you can stuff them with a raw filling and let everything cook together in the oven, or you can cook the filling on the stovetop first and finish the stuffed peppers in the oven. I’ve made them both ways and the jury is still out on which I like better…but I think this version may have a slight edge for me.

When you bake the filling from raw, the meat binds together as it cooks giving you more of a meatball or meatloaf-like texture. Cooking the filling on the stovetop first keeps everything looser and you get distinct pieces of beef, rice, tomatoes and herbs in every bite rather than one formed filling.

There’s no right or wrong way. That’s one of the things I love most about cooking. Two recipes can use almost the exact same ingredients and still give you completely different results depending on the technique. There are so many ways to make something your own. So, let’s get into this version.

Herby Stuffed Peppers

Makes 12 pepper halves

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This is a salad I’ve making for my client’s meal prep week after week. It’s fresh, herby and packed with veggies. It keeps really well in the fridge and can be paired with any protein - chicken, shrimp, steak, salmon.

Go Heavy on the Herbs

I’m a big believer in treating fresh herbs like an ingredient, not just a garnish. Parsley and dill add so much freshness and flavor to this salad, but they also bring a little nutritional boost. Fresh herbs are packed with vitamins and are natural antioxidants. I use 1 bunch of parsley and dill in this salad. It seems like a lot, but once you chop it down and mix it into the salad, it’s the perfect amount.

Mediterranean Quinoa Salad

Ingredients

• 1 cup dry quinoa, cooked according to package instructions

• 1 (15-ounce) can chickpeas, rinsed, drained & dried

• 1 bunch scallions, green parts only, thinly sliced

• 1 green bell pepper, diced

• 1/2 small white onion, finely diced

• Fresh parsley & dill, roughly chopped as much as you can handle!

• Feta cheese, optional

For the Lemon Garlic Vinaigrette

• Juice of 1/2 lemon

• 1/3 cup extra virgin olive oil

• 1 teaspoon honey

• 1 garlic clove, finely grated*

• Salt & freshly cracked black pepper, to taste

*If you’re not a fan of the punch of raw garlic, skip it entirely or use just 1/4 to 1/2 of a clove

Instructions

1. Cook quinoa according to package instructions. Once cooked, fluff with a fork and set aside to cool.

2. For the vinaigrette, add the lemon juice, olive oil, honey and grated garlic to a small bowl or jar. Whisk or shake until well combined. Season with salt and freshly cracked black pepper to taste.

3. In a large bowl, combine the cooled quinoa, chickpeas, scallions, green pepper, white onion, parsley and dill.Pour the vinaigrette over the salad and toss until everything is evenly coated. Taste and adjust with more salt, pepper or lemon as needed. If using feta, crumble it over the top of the salad.

Chef’s Tip: Use more herbs than you think you need! The herbs are a major part of the salad here, not just a garnish. I typically use a whole bunch of each.

That’s all for now…catch you next time, and come hungry.

xx,
Nicole aka The Food Dragon

This may be my favorite dessert that I make. It’s one of those that looks fancy but secretly comes together in under 20 minutes (plus a few hours in the fridge) and is so incredibly indulgent, but not too sweet. You can top it with fresh whipped cream, chocolate shavings, some berries and it looks so impressive. I’ve also done this with flakey salt and olive oil which is equally delicious. Bonus - it also happens to be gluten free, refined sugar free and can be made dairy free!

A Note on Ingredient Subs

I have tested this recipe with a few ingredient swaps and it’s pretty foul proof:

• Dark Chocolate - if you are not a dark chocolate fan, you can absolutely sub for milk chocolate

• Whole Milk - I have used 2% milk, nut milk and coconut milk to make this dairy free. All work great here.

• Cream of Tartar - Cream of tartar acts as a stabilizer for whipped egg whites and helps them from deflating. It adds both volume and strength. That being said, if you do not have this on hand you can still make the mousse. I have made it many times without. You just want to make sure you’re not overmixing the batter and deflating the egg whites and also giving it plenty of time to set in the fridge.

Freezing

This recipe freezes incredibly well. I often double the batch and freeze individual cups on a baking sheet for a quick dinner party dessert. You can pull them out that morning or a couple of hours before serving and defrost them in the fridge. The consistency is perfect and as good as the freshly made.

Setting the Mousse

I typically make this the day before serving but have also made it morning of and served it that night at dinner. Don’t rush the setting process and give it at least 8 hours for the best consistency.

Chocolate Mousse

Ingredients

Serves 6-8

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This granola has become a repeat request on my client’s weekly meal prep menu. Now this is for a few reasons. Yes, it’s delicious but it’s also so much more intentional than what you’ll find in the grocery store.

Let’s Talk About Intentional Ingredients

I’m very big on this and I’m someone who gets annoyed by nutrition labels when I see some of the ingredients added into food that quite frankly has no business being there. I want every ingredient to serve a purpose, whether that’s flavor, texture, nutrition or ideally all three. When I’m developing a recipe, it’s about creating food that tastes really good but also leaves you feeling satisfied and fueled. That balance is always the goal for me. I never want someone to walk away from something I made feeling heavy or weighed down.

This granola is a perfect example. The nuts and seeds bring healthy fats, some protein and crunch, quinoa adds another layer of texture and fiber and the cacao nibs give that chocolatey flavor without added processed or added sugar. The organic maple syrup adds just enough sweetness but I beg you, please do not use the processed stuff!!! Look for maple syrup labeled “pure organic.” Quality is important!

Recipe

Ingredients

• 4 cups organic old fashioned rolled oats

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A summer meal that is fresh and perfect for a quick weeknight dinner. The creamy balsamic marinade does double duty. It flavors the chicken and becomes the dressing for the fresh tomato bruschetta on top. Reserve any leftovers and use it as salad dressing - this is my favorite one I make. As I'm writing this, I'm realizing I should do a dressing and marinade series. They're surprisingly easy to make, take maybe five extra minutes, and instantly elevate your cooking at home.

If you’re a visual learner, here’s how I made this dinner for my client. I switch up the sides, depending on what looks best at the market that day. I’ve been loving this over a cauliflower puree with just about any green veg.

Balsamic Chicken Bruschetta

Ingredients

For the Chicken

• 4-6 thin-sliced chicken cutlets

• 1 garlic clove

• ⅓ cup balsamic vinegar

• ¾ cup olive oil

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• ½ teaspoon kosher salt

• ½ teaspoon black pepper

• 2 tablespoons water, plus more as needed

For the Bruschetta

• 1 large beefsteak tomato* (or 2–3 vine-ripe tomatoes), diced small

• 1 shallot, finely diced

• 1 tablespoon capers

• 1/2 garlic clove, grated

• Handful of fresh basil, torn

• ¼ cup reserved creamy balsamic marinade

• Flakey salt and fresh cracked black pepper, to taste

*Any assortment and variety of tomato works here. Use what you have and what's in season.

Instructions

1. Make the Marinade: Add the garlic, balsamic vinegar, olive oil, dijon, honey, salt, pepper, and water to a personal blender. Blend until smooth and creamy. If it’s too thick, add another tablespoon or two of water until it reaches a pourable consistency. If you do not have a personal blender, add all the ingredients to a jar and shake aggressively to emulsify. Reserve 1/4 cup of the marinade for the bruschetta before adding the chicken.

2. Marinate the Chicken: Coat the chicken in the marinade. You don’t need it swimming, just enough to evenly coat each piece. Save extra dressing for salads throughout the week. Marinate for at least 30 minutes, though a few hours is even better.

3. Make the Bruschetta: Combine the diced tomatoes, shallot, capers, grated garlic, basil, and the reserved creamy balsamic. I always grate the garlic instead of mincing it because it almost melts into the mixture, giving you garlic flavor in every bite without any harsh chunks. Gently toss everything together until the tomatoes are evenly coated. Season with salt and pepper to taste.

4. Grill the Chicken: Preheat your grill over medium-high heat. Grill the chicken, about 5 minutes a side, until it reaches an internal temperature of 165°F, flipping only once. Don’t force the flip!! If the chicken is sticking to the grates, it isn’t ready yet. Once a proper crust forms, it will naturally release from the grill. Transfer to a plate and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute.

5. Top each chicken breast generously with the tomato bruschetta and more basil. I love serving this with grilled summer squash and a silky cauliflower purée, but roasted potatoes, grilled asparagus, corn, or a simple arugula salad would all be delicious alongside it. The flavors pair beautifully with just about any favorite summer side.

That’s all for now…catch you next time, and come hungry.

xx,

Nicole aka The Food Dragon

I am salad obsessed and always looking for new ways to make vegetables exciting. This crunchy rainbow carrot slaw has become one of my favorites because it’s fresh, colorful, and unique. I’ve served it in individual cups at private chef dinners and make it regularly for client meal prep because it holds up beautifully in the fridge. It’s delicious on its own, but I especially love pairing it with grilled chicken or shrimp for a complete meal.

Chef’s Note: Shred Your Carrots

For this salad, I highly recommend shredding the carrots yourself using the large holes of a box grater. It only takes a few extra minutes, but the texture is noticeably better than store-bought shredded carrots. They’re more tender and really soak up the dressing.

I also love using rainbow carrots for the mix of colors which you won’t get from the pre-shredded bags. That said, if you’re short on time or making this for quick meal prep, a bag of shredded carrots works just fine.

Rainbow Carrot Slaw with Cucumbers, Chickpeas & a Honey Lime Vinaigrette

Ingredients

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If you’ve been following along, you probably know about my Brown Butter Banana Cookies, BBBCs for short. One of the first recipes I ever wrote down, and still one that I come back to constantly. My clients request these weekly and it’s safe to say I’ve perfected them.

There is nothing cooler than seeing you all make these at home. I’ve gotten a few questions about why your cookies may not look exactly like mine, so I’ve updated the recipe with some additional chef tips and explanations for the why behind each step. My goal is to help you understand what’s happening, so you get consistent results every time. Don’t worry if you’ve bookmarked the original recipe. I’ve added these notes there too, so you won’t miss out on the tips.

Softened & Cooled Butter

This recipe calls for both softened butter and cooled brown butter, and the temperature of each actually does matter. Baking is all about how ingredients come together, and temperature plays a huge role. Room-temperature ingredients, especially butter and eggs, blend together much more easily, creating a smooth, evenly mixed dough. When ingredients are too hot or too cold, they don’t fully incorporate, which can affect everything from texture to how your cookies spread and bake.

One of the biggest reasons these cookies spread too much in the oven is using brown butter that hasn’t cooled enough. Even if you chill the dough afterward, hot butter will not properly emulsify with the other ingredients. Instead, it separates, leaving excess fat that melts almost immediately in the oven and turns your cookies into flat puddles.

The fastest way to cool the browed butter is to transfer it out of the hot skillet. Leaving it in the pan will continue cooking it and keep it hot much longer. I like to pour it into a separate bowl and either pop it in the fridge or set the bowl on top of an ice pack to speed things up. Brown the butter first, then go fold a load of laundry or unload the dishwasher while it cools.

For softened butter, simply leave it on the counter overnight. Butter is perfectly safe at room temperature for a day, especially since it’s low in moisture and you’re baking it immediately afterward.

A Note on Flour

I cook for gluten-free clients all the time and at almost every dinner party there’s at least one guest who needs a gluten-free option. When that’s the case, I use Bob’s Red Mill Paleo Baking Flour. It works really well for these cookies and doesn’t jeopardize the texture or flavor.

I always thought I had an issue with gluten. About a year and a half ago, I spent four months in Italy attending a culinary program and realized I had absolutely no issues eating the flour there. Since then, I’ve switched all of my baking to Italian flour…cakes, cookies, focaccia, sourdough, fresh pasta...you name it, I’m using Italian flour.

For these cookies specifically, I actually prefer a 00 Italian baking flour if you don’t need them to be gluten-free. The cookies bake up beautifully with a soft interior and slight crispy exterior. You can find 00 flour at most grocery stores these days. It’s also much more affordable than gluten-free flour, so unless you’re baking for someone with a gluten sensitivity or celiac disease, I’d recommend going the Italian flour route.

Coconut Sugar

This recipes calls for coconut sugar and I would not swap this for regular refined sugar. It dramatically changes the flavor of the cookies. Coconut sugar is an unrefined sugar, meaning it hasn’t been heavily processed. I use coconut sugar in almost everything I bake for a few reasons:

• It has a deep, almost caramel/molasses flavor, which I personally love

• It’s less processed, which fits my “whole ingredient” approach

• It doesn’t spike blood sugar quite as aggressively as white sugar (though it is still sugar)

Recipe

Brown Butter Banana Cookies

Ingredients:
Makes 18-20 cookies

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This salad sort of randomly came together last year for a private chef dinner. It was one of those “we trust you” nights for the menu and I had an abundance of peaches, basil and zucchini from the farmers market. My peaches were not quite ripe yet, so I thought “ok, I’ll grill them to soften them up.” Roasted zucchini is one of my all time favorite things in summer. You can grill or roast it for this. I usually have the oven going for some sort of prep, but if you’re anti-oven in the summer (totally fair) then throw the sliced zucchini on the grill with the peaches.

Every Salad Needs Crunch

The key to a well-balanced salad is contrast. Crunchy lettuce + soft cooked vegetables. Sweet fruit + salty crunch. Hard + soft textures. I’m big on the crunch component in a salad and I had some candied pecans leftover from another recipe I made. My brain immediately went to a sweet + salty crunch moment here. Hence the crispy prosciutto.

Grilled Peach Salad with Crispy Prosciutto, Candied Pecans & Basil Vinaigrette

Serves 4-6 people

Ingredients

For the Salad

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This pasta is light, fresh, and packed with vegetables, but still satisfying enough to eat as a full meal. I usually prep a batch of grilled chicken alongside it for easy lunches throughout the week, and it holds up beautifully in the fridge for several days.

Roasted Summer Veg Pasta Salad

Ingredients

For the pasta salad

• 1lb pasta (I love a fun shape like radiatori or mafaldine for this)

• 1 zucchini, diced

• 1 yellow squash, diced

• 1 red onion, diced

• 1 pint cherry tomatoes

• Fresh herbs of your choice (I use thyme, oregano, basil)

• 5oz arugula

• Salt and pepper to taste

Basil Vinaigrette - more on this recipe here

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I have this tendency to become completely hyperfixated on a meal when it really hits the spot. Once that happens, it’s the only thing I want to eat for the next five days...or until I create something new to obsess over. So meet my current hyperfixation snack: a simple sourdough tomato mozzarella toast. With garden basil in every bite, of course.

The tomatoes in the garden are absolutely flourishing! We are picking buckets of them every day, so they must be put to good use. There’s something about the creamy mozzarella paired with the sweet, juicy acidity of peak summer tomatoes that just works. I firmly believe the best summer recipes are the simplest ones, where great seasonal ingredients get to do all the talking. This toast is exactly that.

Tomato Mozzarella Toast

Ingredients

• Sourdough, toasted & drizzled with good olive oil

• Summer tomatoes, sliced

• Fresh mozzarella, sliced

• Fresh basil & chives, if you have them!

• Flaky salt & freshly cracked black pepper

Instructions

1. Toast the sourdough until golden, then drizzle generously with good olive oil.

2. Layer with fresh mozzarella, sliced tomatoes, then finish with plenty of torn basil, chopped chives, flaky salt, and freshly cracked black pepper.

That’s all for now…catch you next time, and come hungry.

xx,
Nicole aka The Food Dragon

A summer pasta that transforms one of the season’s best garden vegetables, zucchini, into a silky, pesto-inspired sauce. Unlike traditional pesto, this version is completely nut-free, making it one of my favorite recipes to serve at client dinners where nut allergies are common. You still get all the bright, herby flavor of pesto without the nuts.

The inspiration for this came from spaghetti alla Nerano, the classic Italian pasta made with fried zucchini. I love finding ways to use vegetables in a pasta sauce and decided to try combining those flavors. Rather than frying the zucchini, I roast it, which brings out its natural sweetness and creates a deeper, more caramelized flavor that I actually prefer.

From there, I add the more classic pesto ingredients - fresh basil, parmesan, olive oil, and lemon juice. I leave garlic out because I find raw garlic can easily overpower the more delicate flavors here, but if you’re a garlic lover, feel free to blend in a clove.

Major Chef Tip: Do Not Heat Your Pesto

Do you ever wonder why your pesto at home doesn’t look like the pesto in a restuaraunt? It’s likely because you’re heating the sauce. Pesto should never be cooked over direct heat. Heating basil causes it to oxidize, turning the sauce brown and sometimes causing it to separate. Instead, mix your sauce with hot pasta in a bowl off the heat. The residual heat from the freshly cooked pasta is all you need to warm the sauce while keeping that vibrant green color.

Zucchini Pesto Pasta

Ingredients

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Dessert is one thing I’m incredibly particular about because, truthfully, I’m not much of a sweets person. So if I’m going to have dessert it’s going to be something I really love. Cake has never been my favorite, with one exception: a really good olive oil cake. I feel in love with olive oil cake when I spent 3 months in Italy at a culinary program. The richness of the olive oil paired with the bright citrus creates the perfect summer dessert. It’s light yet still feels indulgent, which to me is the sign of a well-balanced dessert.

Grams vs. Cups

I almost always bake by weight using grams because it’s the most accurate method. Different flours have different densities, so one cup of all-purpose flour doesn’t weigh the same as one cup of finer baking flour. Baking in grams removes the guesswork and produces more consistent results. That said, I know most home cooks prefer measuring cups, so I’ve included both gram measurements and standard U.S. cup measurements. Use whichever method you’re most comfortable with!

Type of Pan

I have made this cake in a few different pans. I’ve used a square baking dish, springform pan and a push pan with a loose bottom. The push pan is my favorite for this. You push the bottom disc straight up from underneath to release the cake.

Lemon Olive Oil Cake

Ingredients

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There was lettuce in the garden that needed to be harvested and wild lobster meat defrosted in the fridge. It was shaping up to be the perfect summer night, so naturally my brain decided there was only one thing to make: a lobster cobb.

The crisp garden lettuce, crunchy vegetables, creamy lemon vinaigrette, and delicate yet decadent lobster really are the perfect combination. It feels elevated enough for a dinner party but is easy enough to throw together on a weeknight when summer ingredients are at their best. This is the kind of dish that reminds me why I love cooking seasonally.

Lobster Cobb with Creamy Lemon Vinaigrette

Ingredients

For the Salad

• 1 lb cooked lobster meat*, drained and roughly chopped (I like to leave some larger chunks)*

• A mix of red leaf & green leaf lettuce, torn (butter lettuce or romaine work great)

• 4 hard-boiled eggs, quartered

• 1 bunch scallions, thinly sliced on the diagonal

• 1 pint cherry tomatoes, halved

• ⅓ cup cooked bacon, chopped

• 1 avocado, diced

• Fresh basil, torn

• Fresh chives, finely chopped

• Flaky salt & freshly cracked black pepper

*You can usually find cooked & frozen lobster in their freezer section of a fish market. It’s a great alternative to cooking your own.

For the Creamy Lemon Vinaigrette

• Juice of ½ lemon

• ¼ cup extra virgin olive oil

• 1 teaspoon honey

• 1 tablespoon mayonnaise (I use an avocado oil-based mayo)

• Salt and freshly cracked black pepper, to taste

Instructions

1. Cook the eggs: Bring a pot of water to a boil. Carefully lower the eggs into the boiling water and cook for 8 minutes. Immediately transfer them to an ice bath and let cool completely. Peel and quarter the eggs.

2. Cook the bacon: Arrange the bacon on a parchment-lined baking sheet and bake at 400°F for 15–20 minutes, or until crisp. Transfer to a paper towel-lined plate to cool, then chop into bite-sized pieces.

3. Make the dressing: In a small bowl or jar, combine the lemon juice, olive oil, honey, mayonnaise, salt and fresh black pepper. Whisk or shake until smooth and creamy. Taste and adjust with more lemon, honey or salt as needed.

4. Prep the salad: Halve the tomatoes, slice the scallions, chop the herbs, quarter the eggs and cube the avocado. I like to keep the lobster separate and plate this over the top.

5. Assemble: In a small bowl, gently toss the lobster with a few spoonfuls of the lemon vinaigrette and set aside. In a large serving bowl or on a platter, toss the lettuce with just enough dressing to lightly coat. Arrange the eggs, tomatoes, bacon, avocado, scallions, basil, and chives over the lettuce, then finish by spooning the dressed lobster over the top.

6. Drizzle with a little extra lemon vinaigrette, if desired. Sprinkle with flaky salt, freshly cracked black pepper before serving.

Chef’s Tip: I like to dress only the lettuce & lobster to keep everything in tact and really fresh. The dressing is meant to lightly coat the ingredients, not weigh them down.

That’s all for now…catch you next time, and come hungry.

xx,
Nicole aka The Food Dragon

In July 2024, just two years ago, I started my own private chef business. I had an idea, I knew I had the skill set, and I was deeply passionate about it. I’ve always felt called to be in the culinary space, so I decided to take a leap of faith.

Now, to be fair, I didn’t go into this blindly. I knew I could cook, I knew I could put out multi-course meals, but I did not have any formal restaurant training or schooling. I was primarily self-taught. I tell you this, because there are so many different paths into this industry. Sometimes it’s growing up in the restaurant business, sometimes it’s going to a top culinary school, and sometimes it’s just a girl with a big dream who grew up glued to the food network and in the kitchen with her mom and grandma.

That being said, I’ve learned an incredible amount over the past two years, and honestly, I still learn something new every single day.

So What Does a Typical Week Actually Look Like?

Summer is my busy season. During the week, I’m a private chef for a family, handling both meal prep and on-site dinners. These meals are more like elevated weeknight dinners…think well-cooked proteins, seasonal salads, fresh vegetables, and a healthy dessert a few nights a week. They’re approachable meals with a chef’s touch.

On the weekends, I cook larger private dinners and events. These are the more elaborate meals you usually see me posting: multiple appetizers, several mains, and always a dessert. These dinners range from 6-20 guests, depending on the event and who’s visiting my clients that weekend.

When my schedule allows, I’ll also take on one-off events. I just catered a tea party-themed bridal shower, which was so much fun. The recap video is coming very soon on that!

Oh...and I still have a full-time corporate job. I mentioned that briefly in a video last week, and a lot of people were wondering how I make it all work. The truth? I work...a lot. Pretty much every waking hour of the day.

My consulting job is generally 9-5, although there’s flexibility depending on the day. As soon as I wrap up there, I head straight to my clients’ home for dinner service and meal prep, usually from around 5:30–8:30pm, sometimes later, depending on the menu. Most of my menu planning, grocery shopping, recipe testing, content editing, and admin work happens early in the morning before work, late at night, or on the 1-2 days each week that I’m not physically cooking for clients.

I won’t pretend it’s easy, although Instagram sometimes portrays a highlight reel. It’s definitely a grind and I have moments where I’m completely overwhelmed. But I’m incredibly grateful that I get to build The Food Dragon while continuing my corporate career. For now, this balance is allowing me to grow something I’m really proud of and I’m excited to see where it takes me.

What Do I Eat?

Everyone wants to know what I eat as a private chef. My time is extremely limited and I spend most of it planning meals and cooking for my clients, not myself.

Good food isn’t something I’m willing to compromise on. Recently, I have been loving Blue Apron’s 15-minute meals. They get delivered to my doorstep when I choose, are minimal effort, require no planning and the result is a meal that still feels homemade, high quality, and nourishing. If you have a busy summer like me, definitely check them out here. You can use my code DRAGON for 50% off your first two orders + free shipping.

That’s all for now…catch you next time, and come hungry.

xx,

Nicole aka The Food Dragon

When I was at culinary school in Italy, we made a red wine poached pear for one of our assignments. It was so simple but bursting with flavor and the technique stuck with me. Last summer, I tested this same technique with a summer peach…because what’s better than stone fruit season?! For summer, it felt more organic to use a rosé wine for my poaching liquid. My clients freaked out over this dessert and requested it again this summer.

It’s quite simple and can be made ahead of time, which is why I love it for private chef dinners. I typically try to make desserts that can be made earlier in the day, that way when it comes time for dinner service, I’m focused on the apps & main course, and dessert is really just assembly and plating.

Rosé Poached Peaches with Honey Vanilla Syrup & Praline Nuts

Ingredients

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If there is one thing you learn from me this summer…it is this: make your nachos on the grill. It’s a simple swap that completely changes the end result and actually makes a lot of sense. The chips pick up just the right amount of smoky flavor, the cheese gets perfectly melty, and everything comes together in one pan, without ever turning on the oven.

Let me set the stage here: It’s July 4th weekend, everyone just rolled off the beach at 6:30pm, they’re starving and we need an appetizer…fast. I knew I wanted to make nachos at some point that weekend, so I already had all the fixings. What I didn’t have was the patience to wait for the oven to preheat. Enter: grill nachos.

Last year, while I was on a camping trip (yes, camping...I know, shocking), I made nachos in a cast iron skillet over the campfire and they were so unbelievably satisfying, to the point where I think about them pretty regularly. I very quickly realized I could recreate that same smoky flavor on the grill, without heating up the oven and kitchen in the middle of the summer.

I layered everything into a large cast iron skillet: tortilla chips, shredded cheddar, black beans, jalapeños, and scallions. I repeated those layers roughly three times. Do not skip the layering!! It’s the secret to making sure every chip, even the ones at the bottom, is the perfect bite with cheese and toppings.

We Need to Talk About Shredded Cheese

I have a small rant. If you’re buying pre-shredded cheese, choose a good one. Look for a thick-cut, organic or grass-fed option if you can. It melts so much better.

Most pre-shredded cheeses are coated with anti-caking agents to keep the shreds from sticking together. Those same ingredients also prevent the cheese from melting down smoothly. For the best results, I either grate a block of cheese myself or use the thick-cut shredded cheddar from the brand Organic Valley. It gives you that perfectly gooey cheese pull that is a non-negotiable for nachos.

Grill Nachos

Ingredients

• Tortilla chips (my favorites are Siete or MASA)

• 1 can of black beans, drained & patted dry on paper towel

• 1-2 jalapeños, sliced

• 1 bunch scallions, sliced

• 2-3 cups shredded cheddar cheese

• Optional toppings: pico de gallo, cubed avocado, cilantro, sour cream

Instructions

1. Preheat your grill to medium heat (about 375–400°F).

2. Layer the nachos in a large cast iron skillet. Start with a layer of tortilla chips, followed by shredded cheddar, black beans, jalapeños, and scallions. Repeat this 2–3 more times, finishing with a generous layer of cheese on top. Layering is the secret to making sure every chip gets cheese and toppings. You can also add a cooked meat to this step if you’d like. Grilled chicken, shredded pork or sliced steak would all be great.

3. Place the skillet directly on the grill grates. Close the lid and cook for 6-10 minutes, or until the cheese is completely melted and bubbly. Keep an eye on them, the timing will vary depending on your grill.

4. Top with pico de gallo, diced avocado, a dollop of sour cream, or any of your favorite nacho toppings.

5. Serve immediately while the cheese is hot, melty, and the chips are still crisp.

That’s all for now…catch you next time, and come hungry.

xx,

Nicole aka The Food Dragon

The ultimate ode to summer produce - sweet summer corn, juicy tomatoes, crisp green beans, and fresh herbs all tossed in a zippy lemon vinaigrette. It’s crunchy, colorful, and basically what your weekend cookout was begging for. Bonus points if you throw in a peach. Trust. Make it ahead and dress it right before eating to keep everything crisp. You can add grilled shrimp or chicken to turn it into a full meal.

If you’re a visual learner like me, here’s a video on how this one comes to life.

Farmers Market Succotash Salad

Ingredients

• 6-7 ears fresh corn (Jersey corn if you know what’s good)

• 1 pint cherry tomatoes, halved

• 1lb green beans, trimmed

• 1 bunch scallions, thinly sliced

• 1 handful fresh basil, torn

• 2 tbsp chopped chives (or sub parsley or cilantro)

• Optional: 1–2 ripe peaches, sliced

For the Lemon Vinaigrette

• Juice of 1 lemon

• ½ cup extra virgin olive oil

• 1 tsp honey

• Salt & black pepper, to taste

Instructions

1. Boil the corn in salted water until just tender (4-5 minutes). Let cool, then cut kernels off the cob

2. Blanch green beans in boiling water for 2-3 minutes until bright green and crisp-tender. Immediately transfer to an ice bath. Once cooled, drain and chop into 1-inch pieces

3. In a large bowl, combine corn, green beans, tomatoes, scallions, and any optional fruit like peaches

4. Add in basil, chives, and any other fresh herbs you’re using

5. In a small bowl, whisk together all ingredients for the lemon vinaigrette until emulsified. You can also blend this in a personal size blender. This is my favorite way to make dressings!

6. Toss the salad with dressing just before serving. Taste and adjust salt as needed. Serve cold or room temp.

That’s all for now…catch you next time, and come hungry.

xx,

Nicole aka The Food Dragon

Herbs, eggs & prosciutto have always gone together in my head…especially for breakfast…especially when they are combined into a taco. The prosciutto’s natural saltiness and depth of flavor are intensified as it turns into a delectable, crunchy element that adds a satisfying contrast to the other ingredients. I sprinkle any herbs I have right into my eggs while they’re frying - scallions, chives, and cilantro are my favorite but anything goes. Herbs are non-negotiable in pretty much everything I make, but especially an egg taco, you need the zing. Cooking the tortilla in the hot sauce really does something special to every bite and the final masterpiece is a breakfast taco that truly smacks.

Prosciutto Breakfast Taco

Ingredients

• 2 tortillas (I use grain free from the brands Coyotas or Siete)

• 2 eggs

• 2-4 slices of prosciutto

• 2 slices sharp cheddar cheese

• 1/2 avocado, sliced

• Herbs (I use whatever I have on hand – scallions, chives, cilantro are my favorites for this)

• Jalapeño, sliced

• Hot sauce

• Salt & fresh black pepper

Instructions

1. Spray your pan with cooking spray or use a little butter. Pan fry the prosciutto, flipping occasionally until it’s crispy on both sides. Remove from pan and set aside.

2. Over medium heat, add a few splashes of hot sauce to the pan and drop your tortilla in. Flip it over coating both sides in the sauce. Crack your eggs directly onto the tortillas, top with herbs, salt and pepper.

3. Cover the pan with a lid, 2-3 minutes, until the egg whites are cooked and yolk is still runny. Add your cheese and prosciutto. Transfer to a plate and top with avocado, jalapeño and more hot sauce - all optional but all so delish!

I hope you make this one!

That’s all for now…catch you next time, and come hungry.

xx,

Nicole aka The Food Dragon

Classic Hummus

Homemade hummus is far superior to store bought and this batch takes all of 5 minutes to make. It’s as simple as throwing all the ingredients in a blender or food processor.

Ingredients

• 1 can chickpeas drained and rinsed

• 1 clove garlic

• 1 lemon juice

• 1/4 cup tahini

• 2 tablespoons extra virgin olive oil, plus more for serving

• 1/2 teaspoon cumin

• 1/2 teaspoon paprika, plus more for serving

• 1/4 teaspoon salt

• 1/4 cup ice water, 2-3 ice cubes included

How to Make

1. Combine all ingredients in a food processor or blender. Blend until smooth, adding addition water until desired consistency is reached.

2. Store in refrigerator or serve immediately with additional olive oil and paprika.

Herby Tzatziki

This one hits all the points for me. It’s creamy, bright, and loaded with fresh herbs and flavor. Made with Greek yogurt, it’s naturally high in protein and an easy way to add something fresh and satisfying to any meal or snack time.

Ingredients

• 1 cup full fat greek yogurt

• 1/2 cup cucumber, finely grated with liquid squeezed out

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• 1/2 teaspoon white wine or champagne vinegar

• 1/2 teaspoon salt

• 1/4 cup dill, finely chopped

• 2 tablespoons mint, finely chopped

• Optional garnish: mint, dill, drizzle of olive oil

How to Make

1. Start by grating the cucumber into a kitchen towel placed over a bowl. Squeeze the water out of the grated cucumber. There will be more water than you think!

2. In a medium size bowl, combine the yogurt, grated cucumber, lemon juice, vinegar, salt, dill and mint.

3. Refrigerate until ready to use. To serve, spread your tzatziki onto a plate and garnish with more herbs and olive oil. Serve with crudité or crusty bread.

I hope you make this one!

That’s all for now…catch you next time, and come hungry.

xx,
Nicole aka The Food Dragon

This pasta dish is light, fresh and bursting with flavor from the wine stewed tomatoes, with just the right level of spice from the red pepper flakes. Sundried tomatoes are one of my favorite ingredients to cook with and the combination with fresh tomatoes and basil makes this dish a wonderful thing.

Sundried Tomato Pasta

Ingredients

• 6 oz capellini or spaghetti, about half a box (regular or gf)

• 1/4 cup olive oil

• 1 pint cherry tomatoes, halved

• 6 cloves garlic, finely chopped

• 1 shallot, chopped

• 1/2 cup white wine

• 1/2 teaspoon crushed red pepper flakes

• 1/3 cup sundried tomatoes, chopped

• 1/4 cup parmesan cheese, freshly grated

• 1 tablespoon of butter

• Salt & freshly ground black pepper

• Fresh basil

Instructions

1. Bring a large pot of water to a boil. Salt the water and add the pasta. Boil for 8-10 minutes or until al dente. Preserve some pasta water and drain.

2. Meanwhile, finely chop garlic and shallots. Place a large skillet over medium heat and add olive oil. Once heated, add your garlic, shallots and red pepper flakes. Let this come to a simmer, stirring occasionally, about 5-7 minutes.

3. Add in tomatoes stirring to coat them in the oil. Season with salt and freshly ground black pepper. Pour in white wine. Simmer until the tomatoes start to burst and meld into the sauce, about 10 minutes.

4. Add in chopped sundried tomatoes. Stir to combine. Add in pasta, 1/4 cup pasta water and butter. Gently toss together, adding more pasta as needed. Remove from heat and add freshly grated parmesan cheese and lots of fresh basil. Gently toss together and serve with more fresh parmesan, basil and a drizzle of olive oil.

I hope you make this one!

That’s all for now…catch you next time, and come hungry.

xx,

Nicole aka The Food Dragon