The Summer Season brings us many joys. Of those joys, the humble tomato is one of them. The tomato is a versatile fruit and can be found in many of our favorite foods and condiments. For this recipe, I was inspired by one of my favorite salads, the Caprese, which is just a simple combination of sliced, ripe tomatoes, sliced fresh mozzarella, and pesto. I then baked that awesome combination in a French pastry dough that I infused with herbs and cheese. The combination of flavors is extravagant. I could eat this for any meal of the day. Besides being very flavorful and filling, it is also very light. Try yours today!

Prep Time: 30 Minutes

Wait time: 40 Minutes

Bake Time: 1 hour                                               


            For the galette

1 ½ cups all-purpose flour

¼ cup fresh basil, chopped

¼ cup fresh oregano, chopped

¼ teaspoon salt

1 stick of unsalted butter, cold and cut into small pieces

2 tbsps red wine vinegar

3 tbsps cold water

1 large tomato or 2-3 Roma tomatoes, sliced into ¼ inch slices

1 cup of pesto (see ingredients and instructions below on preparing pesto)

1 16oz package of sliced mozzarella, or a 1 pound mozzarella ball sliced into ¼ inch slices

1 egg yolk

3 tbsp milk or heavy cream

1 cup grated parmesan or manchego cheese

            For the Pesto

2 cups fresh basil leaves (no stems)

2 tablespoons pine nuts, walnuts, or hazelnuts, toasted

4 large cloves garlic

½ cup extra-virgin olive oil

½ cup freshly grated parmesan cheese


To make the pesto

  • Before working on the pesto, begin work on the galette pastry. See below
  • Add all the ingredients together into the food processor and process until it forms a smooth paste.

To make the galette

  • In a food processor, add the flour, herbs, salt, parmesan or manchego cheese, and butter, and pulse for 5 seconds to blend it
  • Mix the cold water and vinegar in a glass. Slowly add the water, little by little, and pulse until the pastry starts to come together. When you touch it, you should be able to press and mold it. It should have the texture of wet sand
  • Transfer it to your work surface and roll it into a ball and flatten it into a disc. Plastic wrap it and refrigerate it until it is chilled. While the dough is chilling, prepare the pesto
  • Once chilled, sprinkle some flour on your work surface and roll out the dough to a 14 inch oval. Make sure you work quickly so that the dough remains cool. Preheat the oven to 375 degrees
  • Spread and smooth out the pesto across the surface of the dough, leaving a little more than an inch for the crust
  • Layer the tomato and fresh mozzarella by placing alternate slices on the pesto. Drizzle more pesto on top
  • Fold the crust part of the dough up and over sort of forming a tucked wall. Mix the yolks and the milk or heavy cream to make an egg wash. Using a brush, spread the egg wash across the outside. Add in the middle rack of the oven and bake for about an hour or until the pastry has browned and crisp
  • Let cool before serving. Garnish with some more chopped, fresh basil
  • Enjoy!





Nothing like crisp crabcakes in the summertime. I love them so much, and the best thing is there is so many ways to eat them: plain; as a sandwich; as a taco; the possibilities are endless. I decided to have them with some homemade slaw and eat them as is. Instead of frying them, I baked them which, not only made them crispier, but also “lighter” as they were not greasy and that allowed me to eat more of them. Try yours today!

Prep Time: 10 Minutes

Cook Time 20 Minutes

Wait Time: 1 hour and a half

Serves: 4


For the Crabcakes

2 pounds lump crab meat, rinsed and drained

2 large eggs

1 ½ cups panko breadcrumbs

½ cup mayonnaise

2 tablespoons mustard

1 ½ teaspoons smoked cayenne

1 ½ teaspoons paprika

1 teaspoon red pepper flakes


Black pepper

½ cup of chopped scallions

¼ cup of chopped parsley

For the Remoulade

1 cup mayonnaise

3 tablespoons sriracha

2 tablespoons mustard

1 tablespoon pickle juice

¼ cup of chopped pickles

1 teaspoon paprika

1 teaspoon cayenne


  • In a large bowl, add all the ingredients for the crab cakes, and carefully and slowly mix using your hands, but do not overwork


  • Cover and let it cool for an hour to an hour and a half
  • Once they have cooled down, preheat the oven to 350 degrees and begin shaping the patties. You do not want to get them too thick. An inch to an inch and a half should be thick enough


  • Line a baking tray with parchment paper and drizzle a little bit of olive oil on it
  • Place the crabcakes on the tray and bake about 8-10 minutes on each side. When the one side has finished cooking, flip the cakes onto the other


  • While the crabcakes are baking, prepare the remoulade by adding all the ingredients in a small bowl and mixing them
  • Once the crabcakes are ready, serve as is with a lemon wedge, or you can make a nice fat sandwich
  • Enjoy!



Chicken and Waffles

Chicken and WafflesChicken and Waffles3

Crispy Chicken! Hot, fluffy waffles! This meal is a delicious dream. Who would have thought that chicken and waffles together would be a tasty combination? This can be eaten for breakfast, lunch, or dinner and it is super simple to make for something that packs so much flavor. Try it today!

Prep Time: 4 and a half hours (half an hour if you don’t want the chicken to marinade for 4)

Cook Time: 25 minutes


For the Chicken

4 bone-in, skin-on thighs

4 bone-in, skin-on drumsticks

1 quart heavy cream

3 sprigs of rosemary

Sea Salt

Black pepper

Garlic powder

Smoked paprika


2 cups all-purpose flour

Canola Oil for frying

For the Waffles

2 cups all -purpose flour

2 large eggs, separate eggs and yolk

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon sugar

1 ¾ cups milk

1/3 cup vegetable oil


For the Chicken

  • In a large metal bowl, add the heavy cream, rosemary, 1 teaspoon of garlic powder, 1 tablespoon of sea salt, 1 tablespoon of black pepper, teaspoon of cayenne, and 1 teaspoon of the smoked paprika. This is the marinade for the chicken
  • Add the chicken to the marinade and let marinate for half an hour to 4 hours depending on how much time you want to wait to prep dinner
  • In a separate metal bowl, add the flour, 1 teaspoon of garlic powder, 1 tablespoon of sea salt, 1 tablespoon of black pepper, teaspoon of cayenne, and 1 teaspoon of the smoked paprika. This will be the coating for the chicken
  • After the chicken has marinated, take out from the fridge and get ready to coat
  • Before coating, start heating up the oil
  • Using tongs, or your hands, transfer the chicken into the bowl with the flour and spice and cover both sides evenly
  • Once oil has heated up to 375 degrees, transfer the chicken to fry it
  • You are going to fry each side at a time until it browns, about 7 to 10 minutes each side. If side begins to brown quickly, turn down the heat slightly
  • Once chicken has cooked, transfer to a cooling rack and let cool
  • Begin preparation of the waffles

For the Wafffles

  • Heat the waffle iron
  • In a small bowl, whip the egg whites until fluffy and stiff
  • Mix the yolks, milk, and oil in a separate bowl
  • Mix the flour, salt, sugar, and baking powder in a separate large bowl
  • Add the wet ingredients to the dry ingredients and mix
  • Fold in the egg whites to the mixture and stir
  • Using an ice cream scooper, add a scoop of the mixture to the waffle iron until it cooks
  • Serve with the chicken and enjoy!

For the Sriracha Maple-Honey Drizzle

  • In a small bowl mix well a ½ cup of sriracha with a 1/3 cup honey and 1/3 cup maple syrup
  • Drizzle over chicken and waffles!

Margherita Pizza

Margherita Pizza 2

Margherita Pizza

The Margherita pizza is a traditional Neapolitan pizza originating from Naples, Italy. This is a widely popular type of pizza and it is so simple to make, using only the simplest and freshest ingredients. Best part about this pizza is feeling satisfied but not overstuffed after eating it.

Prep Time: 15 Minutes

Cook Time: 20 Minutes

*Use prior dough recipe*


1 16oz can of peeled Roma tomatoes

1 tablespoon of salt

1 tablespoon of black pepper

2 cloves of garlic, minced

1 tablespoon of oregano

1 teaspoon of sugar

1 teaspoon of oil

1 cup of fresh mozzarella

1 cup of chopped, fresh basil

5 cloves of garlic

½ cup of olive oil


For the sauce

  • Blend the tomatoes into sauce
  • Add the salt, pepper, garlic, oregano, sugar, oil, and half a cup of fresh basil into the sauce
  • Stir the ingredients

For the garlic oil

  • Combine the half cup of olive oil and the garlic cloves in a small saucepan and let it simmer over a low heat for 10 minutes
  • We will be using this oil to brush on the pizza as well as add some on top

For the pizza

  • Preheat oven to 450 degrees
  • Take dough and place into a baking tray
  • From the middle of the dough stretch it out slowly towards the edges of the tray, in a square shape, to the desired size
    • Be careful not to stretch it out too much that it causes holes in the dough
  • With a ladle, take sauce and spread from the middle of the dough out towards the crust in a spiral motion
  • Cut the fresh mozzarella and place them in a 3X3 formation so that when we cut the pizza it will be in 9 pieces.
  • Place in oven for 15 minutes
  • Take out, take the remaining half cup of fresh basil and sprinkle it across the pizza.
  • Drizzle the garlic oil over the pizza, cut into 9 pieces, serve, and enjoy.