Acorn Squash Soup


  • 2 acorn squash (peeled, seeded and cut into large cubes)

  • 1 onion (diced)

  • 2 carrots (sliced)

  • chili flakes (to taste)

  • 1/2 teaspoon freshly grated nutmeg

  • 2 cloves garlic (minced)

  • 5 cups water (plus more if needed)

  • creme fraiche (to serve)

  • chives (minced, to serve)

  • salt and freshly ground black pepper (to taste)

  • extra-virgin olive oil


  1. In a large heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Add the squash, onion, carrot, chili flakes, nutmeg, and season with a generous pinch of salt. Cook for 15 minutes or until the vegetables have broken down a bit and are soft. 

  2. Add the garlic and cook for one minute longer. Add the water and bring to a boil and then reduce to a simmer. Cook for 15 to 20 minutes more. 

  3. Blend the soup until smooth and creamy. Adjust seasoning. 

  4. Serve with a drizzle of good olive oil, a dollop of creme fraiche and a sprinkle of chives.

Lemon & Dill Chicken


  • 4 boneless, skinless chicken breasts, (1-1¼ pounds)

  • Salt & freshly ground pepper, to taste

  • 3 teaspoons extra-virgin olive oil, or canola oil, divided

  • ¼ cup finely chopped onion

  • 3 cloves garlic, minced

  • 1 cup reduced-sodium chicken broth

  • 2 teaspoons flour

  • 2 tablespoons chopped fresh dill, divided

  • 1 tablespoon lemon juice


  1. Season chicken breasts on both sides with salt and pepper. Heat 1½ teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.

  2. Reduce heat to medium. Add the remaining 1½ teaspoons oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 1 tablespoon dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.

  3. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon chopped fresh dill.

Bavarian Radish Salad in Vinaigrette


  • 1 cup black radishes thinly sliced

  • 1 bunch dill chopped

  • 1 small size onion chopped

  • 6 tbsp white wine vinegar

  • 3 tbsp oil

  • 1/2 tsp sugar

  • salt and pepper to taste


  1. Clean and rinse radishes; slice thinly. Mix radishes with 1 teaspoon of salt and set aside.

  2. Mix together the chopped onions, dill, vinegar, oil, salt, pepper and sugar to make a vinaigrette, making sure the sugar is completely dissolved. 

  3. Drain the radishes and mix together with the vinaigrette. Season to taste with salt and pepper. Decorate with the chopped dill. 

  4. Serve with an original Bavarian pretzel and Oktoberfest beer.

Korean Melon & Prosciutto Salad


  • 1 Korean melon, peeled, cubed

  • 1 red onion, small, halved, sliced thinly

  • 1 small pickling, Persian, or English cucumber (no wax), halved lengthwise, sliced thin crosswise

  • 1 bunch basil, de-stemmed, leaves chopped small

  • 1 medium lime, juiced

  • 1 package prosciutto, cut in bite-sized pieces

  • balsamic vinegar

  • cracked black pepper & kosher salt

  • Optional: shishito peppers, de-stemmed, minced


  1. Toss the melon, onion, cucumber, basil, and shishito peppers (if using) in a large bowl.

  2. Juice lime over the bowl. Toss lightly. Season to taste with pepper and salt.

  3. Fold in prosciutto. Cover and chill for 15 minutes or more.

  4. Remove from the refrigerator and toss again.

  5. Plate individually. Drizzle balsamic vinegar over salad in a light stream.

Thai Basil Chicken


  • 2-3 tablespoons vegetable oil

  • 1 teaspoon sriracha sauce

  • 1 teaspoons crushed red pepper

  • 1 medium onion chopped

  • 4 cloves garlic sliced (about 3 tablespoons)

  • 1 pounds skinless boneless chicken breasts, cut into bite-size pieces

  • 2 teaspoon brown sugar

  • 1 tablespoons fish sauce or more adjust to taste

  • 1 tablespoons soy sauce (tamari for gluten free)

  • 3/4 cup fresh thai basil leaves about 10 or more leaves


  1. If you are serving with rice start cooking the rice before you start making the chicken

  2. Heat oil in a wok or saucepan swirl to coat pan and then add onions, garlic, sriracha sauce and pepper flakes sauté until fragrant. About 2 to 3 minutes. Be careful not to let it burn

  3. Add chicken, cook until chicken is longer pink and it is slightly brown.

  4. Then add soy sauce, sugar and fish sauce- continue cooking until the sauce thickens and the chicken is fully cooked.

  5. Finally stir in the thai basil leaves. Turn off the heat once the leaves are wilted.

  6. Transfer to a serving plate and serve with rice.