News & Recipes

Oil-less Dressing and Hummus Wraps

By Chef Mayra

Vegan quick lunch or dinner wraps made with fresh ingredients having pesto sauce and hummus as the spread and yaca cheese sprinkle on top of it.

Simple, delicious and creamy sauce known as hummus made with garbanzo beans, also known as chickpeas, tahini, lemon juice, roasted pepper, olive oil, and salt. A very popular Middle Eastern dip that is used as an appetizer and served with pita bread.

Creamy, aromatic, spicy and oil free vegan dressing made with fresh herbs and almond having roasted pepper and nutritional yeast  is sure a delicious spread on pita bread  salad or any type of sandwich.

Number of servings (yield): 2
Prep time and Cooking time (duration): 5 minutes

Ingredients for Hummus:

  • 1 Avocado
  • Fresh cilantro
  • 1cup chick peas
  • 1lime
  • ½ lemon
  • Leek
  • Roasted pepper
  • Salt
  • Olive oil
  • Tahini sauce
  • Cucumber
  • Chipotle mix
  • Whole wheat Pita Bread

Getting Ready to Make Hummus:

Get out these items and utensils: Knife for chopping, food processor
Get from your pantry: Olive oil, salt, chipotle mix
Get from your refrigerator: Avacado, cilantro, chick peas, lime, lemon, roasted pepper, tahini sauce, cucumber


  1. Put chick peas cilantro in the food processor
  2. Squeeze lemon and lime add 3-4 small pieces of leek
  3. Add roasted pepper
  4. Sprinkle salt and turn on the food processor
  5. While everything is blending pour 3 table spoons of olive oil
  6. Pour ½ cup of tahini and mix everything well in the food processor to make fine paste
  7. When everything mix thoroughly into fine paste shift it into the bowl and keep it in the refrigerator for prolonged usage

To serve:

  1. Spread  3 table spoons of hummus on the serving plate
  2. Place pita bread around hummus
  3. Make thin slices of cucumber and put it on the top of hummus and around pita bread
  4. Sprinkle 1/4 teaspoon of chipotle mix on it


Ingredients for Wraps:

  • 1 Avocado
  • Fresh cilantro
  • 1 onion
  • Hummus
  • Pesto sauce
  • Roasted tofu
  • Cilantro
  • Parsley
  • Yaca cheese
  • Green bell pepper
  • Tomato
  • Baby Spinach

Getting Ready to Make Wraps:

Get out these items and utensils: Knife for chopping, cutting board
Get from your pantry: onion
Get from your refrigerator: Fresh cilantro, roasted tofu, green bell pepper, hummus, tomato, yaca cheese, pesto sauce, baby spinach

Pre-Prepare the following:

  • Make thing slices of onion, tomato and green bell pepper
  • Finely chop roasted bell pepper
  • Make thin slices of avacado


Take the tortillas and heat in the stove

Make tortilla hummus wraps:

  1. Spread hummus on the tortillas
  2. Put finely chopped parsley tomato, baby spinach, green bell pepper, onion, avocado
  3. Sprinkle yaca cheese on it
  4. Wrap it and serve

Make tortilla pesto wraps:

  1. Spread pesto sauce on the tortillas
  2. Put finely chopped parsley tomato, baby spinach, green bell pepper, onion, avocado and roasted tofu
  3. Sprinkle yaca cheese on it
  4. Put the cilantro on it
  5. Wrap it and serve


Ingredients for Oil free dressing:

  • 1 Cup almond
  • 1 lemon
  • 1/2 teaspoon cayenne pepper
  • 2 Garlic cloves
  • 1 Teaspoon garlic powder
  • 1 Teaspoon dried onion
  • 2 Teaspoon nutritional yeast
  • 1 Teaspoon chipotle mix
  • 1 sprig  fresh dill
  • 1 sprig of fresh parsley
  • 2 dates
  • 1 Sprig of tarragon
  • 1 Cup baby spinach
  • 1 Table spoon of roasted pepper
  • 1 Leek
  • 1 Tomato
  • 1 Anaheim
  • 1 teaspoon amino Braggs
  • 1 Table spoon chick peas
  • 2 cup distilled water
  • 2 table spoon arrow root
  • Essential oil

Getting Ready to make Oil free dressing:

Get out these items and utensils: Knife for chopping, Blender
Get from your pantry: chipotle mix, arrow root, amino Braggs, almond, cayenne pepper, garlic powder, dried onion, dates, distilled water, essential oil, chipotle mix, nutritional yeast
Get from your refrigerator: chick peas, Anaheim, Tomato, Leek, baby spinach, tarragon, parsley, dill, and lemon

Pre-prepare the following:

  • Soak almond in sufficient water overnight
  • peel and mince garlic


  1. Put the almonds on the blender and turn it on
  2. Stop the blender for a while and add lemon juice, cayenne pepper, garlic, garlic powder, chipotle mix, nutritional yeast, amino Braggs, dill, parsley, date, tarragon and turn the blender on
  3. Pour 1 drop of essential oil
  4. Mix everything thoroughly
  5. Heat water in a pan and add arrow root in it and keep stirring it for 2 minutes and add it to the sauce and mix properly

To serve:

  1. In a bowl put baby spinach chopped roasted pepper
  2. Add sliced tomato
  3. Add finely sliced anaheim
  4. Add leek and pour sauce on top of it and mix everything in the bowl thoroughly
  5. Sprinkle some chickpeas on it

Original recipe and video at

Bacon Wrapped Dates

By Chef John Simmons

Summary: Delicious Bacon Wrapped Dates are sweet, salty and hot; quick to make as finger food for party.

Prep time and Cooking time (duration): 20 minutes
Number of servings (yield): 1

Ingredients for Bacon Wrapped Dates

  • Thickly sliced bacon
  • 8 dates
  • 8 smoked almond
  • 1/2 bottle of red wine
  • 1 teaspoon of sugar
  • Pinch of black pepper
  • Regular blue cheese
  • Chili oil
  • Olive oil

Getting Ready

Get out these items and utensils: Knife for chopping,  2 frying pan, tooth pick
Get from your pantry:  Olive oil, Sugar, Chili oil, Dates, Wine
Get from your refrigerator: Bacon, Blue cheese

Pre-prepare the following:

  • Remove the pits from the dates.
  • Place smoked almond in place of pits.
  • Wrap dates with bacon slice and insert tooth pick.


  1. Heat oil in the pan.
  2. Lay the dates wrapped in bacon in the frying pan and fry them till it gets crunchy.

Prepare the syrup sauce

  1. Heats the pan and pour wine in it.
  2. Sprinkle sugar in it.
  3. Sprinkle a pinch of grounded black pepper.
  4. Reduce the wine till it gets little thick like syrup. Typically cook for 4 minutes or so.

To serve:

  1. Lay the fried bacon wrapped dates in the plate.
  2. Pour syrup sauce on it.
  3. Sprinkle blue cheese on it.
  4. Splash some chili oil on it.
  5. Serve hot.

Original Recipe and Video at

Steak and Shrimp Summer Salad

By Chef Dominic Tedesco

Summary: Chefs Bob Fromage and Dominic Tedesco make a crisp summer salad topped with grilled skirt steak and shrimp.

Cooking time (duration): 15 minutes
Number of servings (yield): 4


  • ½ Cup Rice Wine Vinegar
  • 16oz Low-Carb Pasta
  • 2 Tbsp. Salad Oil
  • 2 Tbsp. Soy Sauce
  • 1 Tbsp. Sesame Oil
  • 1 Tbsp. Garlic
  • 1 Tsp. ground Ginger
  • 1 Tsp. Chopped Ginger
  • 1 Tsp. Hoison Sauce
  • 1 Tbsp. Sriracha
  • ¼ Cup Green Onion
  • Skirt Steak
  • 8oz. Large Shrimp
  • 2 Large Portabella Mushrooms
  • 1 Large Red Pepper
  • 1 Large Green Pepper
  • 2 small Zucchini
  • 6 Asparagus Stalks
  • 2 Yellow Squash
  • 2 Heirloom Tomatoes
  • 1 Cucumber
  • 1 Small pineapple
  • 12oz Romaine Lettuce
  • 1/4 Cup Parmesan Cheese


  1. In large mixing bowl combine; rice wine vinegar, salad oil, soy sauce, sesame oil, garlic, ground ginger, lemon grass, sriracha, chopped ginger, and hoison sauce.
  2. Whisk ingredients until well mixed
  3. Place skirt steak in ziploc bag, and add marinade into bag
  4. Add shrimp to another ziploc bag, adding marinade as well.
  5. Place both bags into refrigerator and let sit
  6. Prepare vegetables; slice vegetables into large pieces and prepare to grill
  7. Place vegetables in large baking pan
  8. Drizzle with balsamic vinegar and olive oil
  9. Season vegetables with fresh oregano and salt. Place in refrigerator and let marinade for an hour
  10. Remove steak and shrimp from refrigerator, place skirt steak and vegetables directly on grill
  11. Prepare boiling water in pot with pinch of salt, add in pasta

Prepare Salad:

  1. Chop up Romaine Lettuce, and place in salad bowl.
  2. Slice heirloom tomatoes, chop cucumber, and dice fresh pineapple.
  3. Add to salad bowl and toss well
  4. Remove Vegetables from grill
  5. Remove skirt steak from grill after Medium Rare to Medium is reached
  6. Take some of each grilled vegetables, chop into cubes and add to saute pan
  7. Add olive oil to pan, with a pinch of salt.
  8. Add pasta to vegetables in saute pan, mix well. Sprinkle with Parmesan cheese.
  9. Slice steak into 1/2″ thick pieces, and place on top of salad
  10. Place shrimp on grill and cook evenly on both sides
  11. Place shrimp around sides of salad

To Serve:

  1. Place pasta and vegetables in large serving bowl. Garnish with parmesan cheese
  2. Place grilled vegetables on rectangular serving plate, garnish with light drizzle of olive oil
  3. Place salad in large serving bowl, top with sliced skirt steak and shrimp.

Original recipe and video at

Banana Pudding

by Chef Thomas Trevethan and Chef Luciano Pelligrini

This Banana Pudding is the luscious and creamy desert topped with cinnamon ice cream and dry caramel sauce having aromatic flavors of cinnamon and vanilla.

Number of servings (yield): 4
Prep time and Cooking time (duration): 20 minutes

Ingredients for Banana Pudding

  • 2 Bananas
  • 1 Tbsp. Cinnamon
  • 1 Tbsp. Oil
  • 1/2 Cup Sugar
  • 1/2 Cup Flour
  • 1/2 Cup Milk
  • 1 Vanilla Bean
  • 1/2 Cup Sugar Substitute
  • 1/4 Cup Cream
  • 2 Tbsp. Butter
  • Cinnamon ice cream

Getting Ready

Get out these items and utensils: Knife, 1 sauce pan, baking sheet, pastry bag
Get from your pantry: cinnamon .oil, sugar, vanilla bean, sugar substitute
Get from your refrigerator:  butter, cream, milk, bananas

Pre-prepare the following:

  • Pre-heated oven 300 degrees


Prepare Banana Pudding:

  1. Peel bananas and place in mixing bowl with sugar.
  2. Blend in standing mixer
  3. Mix in the remaining dry ingredients and oil, and continue to mix on medium speed
  4. Place pudding mixture into a plastic pastry bag and squeeze into silicone mini cupcake mould on a baking sheet.
  5. Put water in bottom of baking sheet, so silicone mould is resting in a water bath.
  6. Place puddings into pre-heated oven 300 degrees for 20-25 minutes

Prepare Dry Caramel:

  1. Split vanilla bean open and scrap. Add vanilla bean to hot pan with sugar
  2. Caramelize sugar until a nice amber color, add in cream and butter to deglaze pan
  3. Stir constantly to prevent burning. Once well mixed, remove from heat and set aside

To serve:

  1. In serving bowl, place banana pudding in center of plate.
  2. Drizzle with dry caramel sauce
  3. Top with cinnamon ice cream
  4. Garnish with cinnamon stick

Original repice and video at

Sugar-Free Molten Chocolate Cake

by Chef Thomas Trevethan and Chef Luciano Pelligrini

Sugar free molten chocolate cake is made with sugar free chocolate and garnished with raspberry sauce, blue berries topped with whipped cream is sure an excellent healthy desert.

Number of servings (yield): 4
Prep time and Cooking time (duration): 20 minutes

Ingredients for Sugar- Free Molten Chocolate Cake:

  • ½ Cup Sugar-Free Chocolate
  • 4 Tbsp. Butter
  • 3 Eggs
  • 1/4 Cup Artificial Sweetener
  • 1 Cup Raspberry Puree
  • 2oz Gelatin
  • ¼ Cup Blueberries
  • Strawberries
  • Chocolate swirl
  • Whipped cream

Getting Ready:

Get out these items and utensils: Knife, 1 sauce pan, baking sheet, ring mold
Get from your pantry: sugar free chocolate, sugar substitute
Get from your refrigerator:  Gelatin, raspberry puree, butter, Eggs, whipped cream

Pre-prepare the following:

  • Pre-heated oven 300 degrees
  • Slice strawberries into quarters, and blueberries in half. Place them in small bowl
  • Soak gelatin in water


Prepare raspberry sauce:

  1. Pour raspberry sauce into the pan on medium heat
  2. Add gelatin in it and stir for 3 minutes
  3. Pour raspberry 1/2 raspberry sauce into berries, and mix well. Set aside

Prepare Sugar- free molten chocolate cake:

  1. Melt chocolate in microwave in small mixing bowl. Mix in softened butter to chocolate.
  2. Mix in whole eggs to chocolate, and stir in sugar substitute
  3. Once mixed, place in plastic piping bag, and squeeze mixture into ring moulds
  4. Place moulds into freezer until completely frozen.
  5. Once frozen, place in pre-heated oven 300 degrees for 10-15 minutes.

To serve:

  1. On rectangular plate, place molten cake round on one end of plate.
  2. Place seasonal berries on other end of plate, top with light whipping cream
  3. Garnish with chocolate pieces or shapes

Original repice and video at

Meatballs – Secret Family Recipe

By Chef Jimmy Maddin & Chef Luciano Pellegrini

Summary: Delicious and quick to make secret family recipe for meatballs made with beef and Italian sausage just like Grandma used to make with homemade fresh tomato sauce served on the bed of rotelle pasta garnished with fresh herbs and cheese.

Prep time and Cooking time (duration): 25 minutes
Number of servings (yield): 5

Ingredients for Meatballs:

  • 2 lbs Ground beef
  • 1 lb Italian Sausage (filled with cheese and parsley)
  • 1 big onion
  • 5 cloves of garlic
  • 3 table spoons Romano cheese
  • 2 Tablespoon of parmesan cheese
  • 11/2 table spoon Italian bread crumbs
  • 7 roma tomatoes
  • 1 egg
  • Olive oil
  • Salt
  • Pepper
  • Fresh oregano
  • Fresh Basil

Getting Ready:

Get out these items and utensils: Knife for chopping, 2 frying pan, 2 sauce pans, tong, serving plate
Get from pantry: Olive oil, Italian bread crumbs, salt, pepper, garlic, onion
Get from refrigerator: Ground beef, Italian Sausage, Romano cheese, parmesan cheese, roma tomatoes, egg, fresh thyme, and fresh basil

Pre-prepare the following:

  • Grate both type of cheese in a separate bowl
  • Boil the water and add salt in it
  • Boil Water in another sauce pan without salt


Prepare tomato sauce:

  1. Put tomatoes in the boiling water without salt
  2. Peel skin of the tomatoes
  3. Put fry pan on medium heat, add olive oil
  4. Add finely sliced onion and finely chopped garlic and sauté.
  5. Add tomatoes and stir.
  6. Sprinkle salt and freshly grounded pepper into mixture. Simmer for 10 minutes, stirring occasionally.

Prepare meatballs:

  1. In mixing bowl, add beef and Italian sausage
  2. Add 1 clove diced garlic to bowl
  3. Break eggs into bowl with mixture
  4. Add grated 1 tablespoon Parmesan and 1 ½ tablespoon romano cheese to mixture
  5. Add bread crumbs
  6. Knead ingredients in bowl until they are evenly distributed
  7. Heat the oil in the frying pan
  8. Make small meatballs and place in the frying pan
  9. Fry meatballs until they turn  brown
  10. While the meatballs are frying add pasta into the water with salt in it and cook for 6 minutes
  11. Once meatballs were cooked add them into the pan with sauce and cover the pan. Cook for 7 minutes
  12. Add roughly chopped oregano and basil into the pan and stir
  13. When pasta gets cooked pour 2 tablespoons of olive oil

To Serve:

  1. On serving plate, place pasta add meatballs dipped in tomato sauce
  2. Pour tomato sauce on the meatballs thoroughly
  3. Sprinkle grated parmesan cheese and romano cheese
  4. Drizzle olive oil on it.

Recipe originally published at