1 dozen eggs in cardboard container

  1. Preheat oven to 350 F.

  2. Double wrap container of eggs in foil.

  3. Bake 1 hour, then reduce heat to 225 and bake at least 4 hours or overnight. 

Butternut squash:

1 medium butternut squash, peeled, seeded and sliced in half moons
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon sugar

  1. Preheat oven to 400 F.

  2. Place squash slices on baking sheet. Coat with oil and dust with salt and sugar.

  3. Bake 15- 20 minutes until golden.


4 eggplants, washed and dried
Kosher salt
8 tablespoons avocado oil or almond oil
Granulated garlic powder
Slice eggplant in 1/4-inch thick rounds.

  1. Place tiny pinch of salt on each piece of eggplant.

  2. Drain in colander at least 1 hour.

  3. Preheat oven to 400.

  4. Grease baking sheet with oil, then place eggplant slices in one layer, making sure not to overlap.

  5. Sprinkle with garlic powder, then drizzle with a little more oil.

  6. Bake 15-20 minutes till golden brown. 


1 pint (10 ounces) heirloom cherry tomatoes, halved
2 Roma tomatoes, diced
3 Persian cucumbers, diced
1 red pepper, seeded and diced
1 purple onion, finely chopped
1 bunch Italian parsley, finely chopped
2 lemons, juiced
4 tablespoons olive oil

  1. Kosher salt and pepper to taste

  2. Combine first six ingredients in serving bowl. 

  3. Dress with lemon, olive oil, salt and pepper 10-15 minutes before serving. 

Serves 12.

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