Recipes

• Mix organic or raw honey with crushed garlic into a jar
• Prepare chicken breast to your liking (Grilled, Pan Seared or Baked)
• Coat Honey Garlic mixture on top of chicken and place in the oven for 15-20 mins
• Let cool for 5 mins and enjoy

• In a medium saucepan over medium heat, add olive oil and butter.  
• When butter is melted, add onion and garlic, saute until softened.  
• Add washed rice and turmeric. Stir until combined. Add chicken broth and bay leaf, cover pan. Increase heat and bring to a boil.  
• Reduce heat, allow to simmer for 15-20 minutes, or until liquid is absorbed.  

• Thoroughly wash all vegetable under running water
• Cut sweet potato and into cubes and place on a sheet pan.
• Toss with Olive Oil, add chopped green onions, oregano and thyme.
• Bake in the oven for 30-40 mins @ 350 degrees.
• Let cool for 5 mins and enjoy!

• If using fresh spinach, wash thoroughly before cooking
• If using frozen spinach, thaw a few hours before cooking. Squeeze excess water with a cheesecloth or by hand.
• Add Olive Oil to your pan, add spinach, salt, pepper, garlic powder (optional)
• Saute for 3-5 mins until wilted and enjoy!

Donut:

3 Tbs. (41g) unsalted butter, melted
1 tsp. canola oil
1/4 cup (50g) granulated sugar
2 Tbs. (25g) light brown sugar, packed
1 large egg, room temperature
1 tsp. vanilla extract
1/4 cup (60g) sour cream, room temperature
1/4 coconut milk, room temperature (or whole milk)
1 cup plus 2 Tbs. (140g) all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
Scant 1/2 tsp. salt
Dash of nutmeg

Topping:

1/2 cup prepared dulce de leche
1 cup unsweetened shredded coconut, toasted
Dash of salt
2oz. semisweet chocolate, melted

1. Preheat the oven to 350° F. Spray 8 cavities of a 12-cavity donut pan with nonstick cooking spray.
2. Place the melted butter, canola oil, brown sugar, granulated sugar, egg, vanilla extract, sour cream, and milk in a large mixing bowl, and whisk until smooth.
3. Add the flour, baking powder, baking soda, salt, and nutmeg to the bowl. Continue whisking until the mixture is combined into a medium-thick batter.
4. Divide the batter evenly between the 8 greased donut cavities, filling them approximately 3/4 full, using either a piping bag or spoon. Transfer the pan to the middle rack of the preheated oven.
5. Bake the donuts for 10–11 minutes, until a toothpick inserted in the center comes out clean. Remove the baking pan from the oven.
6. While the donuts cool, prepare the topping. Place the dulce de leche, toasted coconut, and salt in a mixing bowl. Fold with a rubber spatula until thoroughly combined.
7. Once the donuts have cooled in the pan for 15–20 minutes, carefully release them using the tip of a butter knife. Spoon and equal amount of coconut topping over each donut, using the back of the spoon to even it. Drizzle a generous amount of melted chocolate over each donut.
8. Refrigerate the donuts for 20 minutes to set the topping, then enjoy!

From The Easy Baked Donut Cookbook by Sara Mellas.

1 (16 oz) jar salsa verde
1/4 cup loosely packed cilantro
1/2 red bell pepper
1/2 green or yellow bell pepper
1/2 red onion
1 1/2 Tbs. olive oil, divided
1/2 tsp. cumin
1/2 tsp. coriander
1 cup black beans, drained and rinsed
6 eggs
salt and pepper
6 oz (1 1/2 cups) shredded Mexican blend cheese, divided
12 6" corn or wheat tortillas

Diced avocado, tomatoes, and sour cream for serving

Instructions

1. Preheat the oven to 350° F.
2. Spoon about 1/2 cup of salsa verde into the bottom of a 9×13” casserole dish. Set aside.
3. Finely mince the cilantro and set aside. Finely dice the peppers and onion.
4. Set a large skillet over medium high heat and pour in 1 Tbs. of olive oil. Once the oil is shimmering, add the peppers and onion. Cook the vegetables for 8-10 minutes, stirring frequently, until the vegetables are softened and slightly browned. Add the black beans, cumin, coriander, and salt and pepper, to taste. Cook, continuing to stir, for 1–2 minutes longer.
5. Remove the skillet from the heat. Transfer the black bean and vegetable mixture to a large mixing bowl.
6. Crack the eggs into a separate mixing bowl and beat until smooth.
7. Return the skillet to the stovetop and reduce the heat to medium-low. Add the remaining olive oil. Once the oil is shimmering, pour the eggs into the skillet. Cook for 2-3 minutes, folding the eggs with a rubber spatula, until they are softly scrambled. Season with about 1/2 teaspoon of salt, and black pepper, to taste.
8. Transfer the eggs to the bowl with the black bean mixture. Add a 1/2 cup of the shredded cheese and half the minced cilantro. Mix with a rubber spatula to combine.
9. Place one tortilla on a dinner plate. Spoon about 1/4 cup of the black bean and egg mixture into the center of the tortilla. Using clean hands, tightly roll the enchilada and place seam-side down into the sauced casserole dish. Repeat with the remaining tortillas.
10. Once all the tortillas are rolled and arranged in the casserole dish, pour the remaining salsa verde evenly over the enchiladas. Sprinkle the remaining cup of shredded cheese over the top.
11. Transfer the casserole dish to the middle rack of the preheated oven.
12. Bake the enchiladas for 22–25 minutes, until the edges are bubbling and the cheese is melted and slightly golden brown.
13. Remove the enchiladas from the oven. Sprinkle with the remaining minced cilantro. Serve with diced avocado, tomatoes, and sour cream, if desired.

Makes 12 enchiladas, 6 servings.

See more recipes from Sara Mellas.

2 Tbs. butter 1/2 medium onion, finely diced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
1 cup sliced mushrooms
2 cloves garlic, minced
2 sprigs thyme, stems discarded (or 1 tsp. dried)
1 tsp. minced fresh dill (or 1/2 tsp. dried)
1 tsp. minced fresh rosemary leaves (or 1/2 tsp. dried and crushed)
3/4 tsp. salt
1/2 tsp. black pepper
3 3/4 cups chicken broth
12 oz. uncooked fusili*
1 lb. cooked chicken or turkey, cubed or shredded (about 3 cups)
1/3 cup sour cream or plain yogurt
1 Tbs. minced fresh parsley 

Instructions

1. Set a large pot over medium-high heat and add the butter. When the butter has melted, add the diced onion, carrots, celery, and mushrooms. Cook for 6–7 minutes, stirring frequently, until the vegetables are softened and the mushrooms have shrunken. Add the minced garlic, thyme, dill, rosemary, salt, and black pepper. Continue cooking for a minute longer, until fragrant.
2. Stream the chicken broth into the pot. Add the noodles and stir to submerge them. Place a lid on the pot and bring the mixture to a boil. Once boiling, reduce the heat to medium so the liquid simmers vigorously.
3. Cook for 10–12 minutes, until the pasta is tender and has absorbed nearly all the broth. Stir in the cooked chicken, sour cream, and fresh parsley. Continue cooking for 1–2 minutes longer, until the pasta is heated through.
4. Adjust the salt and pepper to taste, and serve.

Makes 6 servings.

*Any short-cut pasta may be used. Gluten-free and whole wheat noodles are great options, but white pasta also works.

See more recipes from Sara Mellas.

3 cups (270 g) all-purpose flour
1 Tbs. baking powder
1/2 tsp. salt
1/4 cup (57 g) salted butter, cold
1/4 cup honey
1 (12 oz.) bottle or can of beer (lager or ale)

Instructions

1. Preheat the oven to 350° F. Spray a loaf pan with nonstick cooking spray.
2. Place the flour, baking powder, and salt in a large mixing bowl. Mix with a rubber spatula to combine.
3. Using the coarse side of a box grater or hand grater, grate the butter directly into the bowl of flour. Gently mix with a rubber spatula to distribute.
4. Drizzle the honey into the bowl and pour in the beer. Fold the mixture until it comes together into a very sticky dough. It will look somewhat lumpy.
5. Transfer the dough into the loaf pan and even out the top. Transfer the pan to the middle rack of the preheated oven.
6. Bake the bread for 40–45 minutes, until it is golden brown and sounds hollow when tapped.
7. Remove the pan from the oven. Allow the bread to cool for at least 30 minutes before releasing it from the pan. Cool an additional 30 minutes at room temperature before slicing and serving.

Makes one standard loaf, 12–16 slices.