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Thin and Crispy Pizza Dough

Yields 4 10” rounds


This is a wet dough that makes a light, crisp crust.  Under-working the dough will give you the best crust, over working it will give you a tough and dry crust.  Can be frozen.


  • ¼ cup Whole Wheat Flour       
  • 3 ½ cups AP Flour       
  • 2 tsp (1/4 oz) Fresh Yeast           
  • 2 tsp Salt               
  • 2 tsp Sugar               
  • 2 tsp Olive Oil           
  • 1 2/3 cup Lukewarm Water       


  1. Place the whole-wheat flour, AP Flour, yeast, salt and sugar in a mixer fitted with a dough hook.  
  2. While the mixer is running, gradually add the oil and the water.  
  3. Knead on low speed until the dough is firm and smooth, about 10 minutes. (Dough can be wrapped and placed into the freezer at this point.)
  4. Divide the dough into four balls.
  5. Flour the surface of two sheet pans placing two balls on each, covering with a damp towel. Let them rise in a warm spot until they have doubled in bulk, about 2 hours.
  6. Roll out the dough on a floured surface.   Press down in the center with the tips of your fingers, spreading the dough with your hands.  
  7. When the dough has doubled in width, use a floured rolling pin and roll out until it is very thin, like flatbread. (The outer border should be a little thicker than the inner circle.)
  8. Pick the dough up with a spatula or the back of a knife so to transfer it to a paddle that has a generous amount of cornmeal on it. (Don’t worry that the dough is not round, you are looking for an oval or a rectangular shape.  If you get a hole, simply pinch the edges back together.)
  9. Heat oven to 400.  Add pizza stone.
  10. Once the dough is on the paddle, add your favorite toppings and slide it onto the pizza stone.  
  11. After 7-10 minutes, lift and check the underside of the pizza.  It should be golden brown and crispy and the toppings should appear cooked.
  12. Remove with the paddle to a cutting board.  Allow for it to cool for 2-3 minutes and then cut.



Sweet and Spicy Marinade for Swordfish, Tuna or Halibut

Yields  1 ½ Cups


  • ½ cup tamari
  • 3-4 limes (zested & juiced)
  • ¼ cup vegetable stock (low sodium)
  • 5 Tbsp ginger (minced)
  • 4 Tbsp garlic (minced)
  • ¼ cup honey
  • 1 tsp red pepper flakes
  • ½ jalapeno pepper (minced)
  • 10-12 sprigs of fresh cilantro (chopped)


  1. Mix all the ingredients together, add the fish for 30 minutes.  
  2. If placing on the grill, spray the fish with pan spray, as well as the grill, and cook for 4-5 minutes on each side.  (If your steaks are more than an inch thick, consider moving the steak to the oven to finish or onto a foil plate and baste with more marinade.)

Dijon Mustard Vinaigrette for Tuna

Yields  1 Cup


  • 3 Tbsp sherry vinegar              
  • 2 Tbsp Dijon mustard              
  • 2 tsp honey                   
  • ¼ cup, chopped cilantro               
  • 2 Tbsp parsley (3 sprigs chopped)
  • 4 cloves garlic (minced)
  • 1/2 tsp sweet paprika              
  • 1 tsp cumin                   
  • ½ tsp coriander               
  • salt & ground black pepper  to taste   


  1. Remove tuna from the refrigerator and season with salt on both sides.  
  2. Combine all the ingredients in bowl with a whisk.  Once you have adjusted the marinade to your taste, add the tuna steaks and marinate for 2-4 hours.
  3. For Grilled Tuna:
  4. Preheat grill to medium, turn to low just before placing the tuna on the grill. Spray both sides of marinated fish liberally, as well as the grill.
  5. Grill the fish (without moving) until grill marks form (approx 1 min) and bottom surface is opaque, about 1 ½ minutes.
  6. Carefully flip, cooking until grill marks form on second side.
  • For Rare: 1 ½ minutes  (opaque with a translucent red center)
  • For Medium Rare: 3 minutes  (opaque with a reddish pink center)
  • For Baked Tuna: Preheat oven to 350 and place the marinated tuna in a sprayed casserole dish.  Place in oven for 10-15 minutes.

Curried Cauliflower Soup

Yields  4 Servings


Curry powder conspires here with the cauliflower to produce a full-flavored blended soup that's creamy on the palate without including any actual cream. Perfect for the dairy-free crowd!


  • 1 medium onion (chopped)
  • 3-4 garlic cloves (minced)
  • 1 cauliflower head (broken into florets)
  • 3-4 tsp yellow curry
  • 2-3 cups of vegetable, almond or coconut milk
  • pinch of kosher salt


  1. Saute onion and garlic in a large casserole and cook, stirring occasionally, until soft (about 10 min.)
  2. Add cauliflower, curry powder and vegetable stock, cover and simmer on low until cauliflower is very tender (about 40 min.)
  3. Taste and adjust seasoning with more curry powder if you like.
  4. Working in batches, carefully purée in a blender until smooth.

* If you find the texture to be grainy, work the puree through a double meshed strainer.

Baja Style Grilled Fish Tacos

Note: Halibut, Swordfish or Red Snapper can be substituted in for the Mahi-Mahi.


  • ½ head shredded Napa cabbage           
  • 1-2 shredded carrots               
  • ¼ cup chopped cilantro           
  • 1 sliced thin scallions           
  • pinch salt                

DIRECTIONS (Part 1): Toss cabbage, carrots, half of the cilantro, scallion and salt in a bowl,  set aside for serving.   

  • 1-3 tsp minced Chipotle Chile           
  • ¼ cup  Rice Vinegar           
  • 1 Lime, zested and juiced       
  • 1-2 TB    Honey                       
  • 1-2 cloves minced Garlic                

DIRECTIONS (Part 2): In a separate bowl, combine remaining cilantro, chipotle, lime zest, juice, honey and garlic. Season with salt and pepper to taste and set aside.

  • 2 tsp Chili Powder           
  • ½ tsp Coriander       
  • ¼ tsp Cumin               
  • 4 (6 oz) fillets Mahi-Mahi           
  • 12 (6 inch) Corn Tortillas          


Turn the grill to medium heat.  Combine chili powder, coriander, and cumin, sprinkle over the fish reserving at room temperature until the grill is ready.  Spray the grill with pan spray before placing the seasoned fish on the grill.  Spray the fish before placing on the grill.  

Combine the cabbage mixture with the reserved chipotle mixture.   Season to taste.

Grill the fish until it turns opaque and flakes apart when gently prodded with a paring knife, about 5- 8 minutes.  Transfer fish to a platter and allow to rest for 5 minutes before placing inside a warmed tortilla. ** Place tortillas on the grill in a single layer and heat until warmed.

Layer each tortilla with some of the cabbage mixture. Top with a piece of fish and enjoy.




Frittatas, aka the crustless quiche!  These are quick to make and the ultimate grab n’ go starter kick-off for your hectic work day.  Hide them if need be, everyone will love them and you for making them!


  • 1 cup Applegate Virgina baked ham, chopped 
  • 1 cup Cheddar or Mozzarella cheese, shredded
  • 2 cups Broccoli florets  (or veggie of choice)
  • 12 eggs


  1. Pre-heat oven to 350  degrees
  2. Spray muffin tins with non-stick spray (or line with papers)**recipe will make 6 large frittatas
  3. Sprinkle ham, cheese and veggies into tins
  4. Whisk eggs with 2 TB of water or milk and pour over ham, cheese and veggies
  5. Bake 15-20 minutes (depending on tin size)
  6. Remove from oven and allow to cool (to ease popping them out)
  7. Once cooled, serve and enjoy!
  8. Store left-overs in air-tight container and re-heat right before eating

*Will last 3-4 days

Seared Raw Tuna with Avocado Cream Sauce



1-2 High Quality (sushi grade) Tuna, cut into elongated rectangles


  • Sprinkle tuna steaks with kosher salt and ground pepper, allowing them to sit for 5 minutes.
  • Heat grape seed or canola oil in a cast iron skillet over high heat until very hot. Place steaks in the pan, and sear for about 30 seconds on each side.  Rotate steak onto each side for 30 seconds. 
  • Remove from the pan, allow to rest and slice on the bias.

**Can also be marinated and seared on the grill in the same fashion



  • 2 ripe avocados               
  • 1 Tbsp. of crème fraîche **Plain yogurt optional
  • 1 lemon, juiced and zested
  • ¼ jalapeno pepper (fresh), seeded and finely diced
  • 1 Tbsp. minced fresh, peeled ginger
  • Pinch of cayenne pepper
  • Salt and pepper to taste


  • Halve the avocados and remove the pits.  Carefully peel and chop the flesh coarsely.
  • Transfer to the bowl of a food processor fitted with a metal blade or a high powered blender.
  • Add the Crème fraîche, lemon zest, and half of the juice. You may not need all of it.  Process until smooth.   **if it is too bitter or sharp, add a touch of honey to balance it out.
  • Add in the jalapeno, ginger and cayenne pepper.  Blend together for 1 minute and season to taste with salt and pepper. 
  • Scrape the cream into a bowl, covering with plastic and refrigerate for no longer than 3 to 4 hours before serving.

**Can also be served with the Cucumber & Melon Salad, as pictured.


Gingered Carrot Chicken Salad


  • 2 cups broccoli florets, steamed
  • 2-3 carrots, shredded
  • 1-2 chicken breast, cooked and shredded
  • 1/4-1/2 bottle of Cindy's carrot ginger dressing
  • 1/4 head thinly sliced red cabbage
  • 2-3 cups spinach leaves
  • 1.5 scallions, sliced


  • Pan sear chicken in a skillet on both sides, 5 minutes each.
  • Finish cooking the chicken at 350 degrees in the oven for 15-20 minutes of until internal temperature is 165 degrees.
  • Remove from oven and cool. Shred chicken by pulling it apart once it has cooled or slice chicken into thin slices on the bias.
  • Steam broccoli lightly and shock in an ice bath.
  • In a large bowl add sliced chicken, broccoli, cabbage, carrots, spinach and scallions. 
  • Add dressing to bowl and fold in gently.


New York Times Veggie Burgers


  • 1 can black beans, rinsed and drained                
  • 1 can tomatoes with mild chilies, drained            
  • 1 clove garlic minced or pressed                          
  • 1 tsp garlic powder                                                  
  • 1 tsp onion powder (optional)                                
  • 2 green onions, chopped                                          
  • 1 cup carrots, chopped
  • 1 cup parsley or cilantro
  • 1-2 cups brown rice, cooked
  • 8 whole grain buns
  • (Optional) veggie toppings and condiments


  • Preheat oven to 450. Process the first seven ingredients using a blender or food processor.
  • Remove 3/4 of the contents into a bowl. Add 1 Cup of rice to the blender and mix.
  • When a thick paste forms, add the rest of the ingredients. (Blend more rice if needed.)
  • Sauté the burgers on medium heat for 5 min each side, until both sides are browned.
  • Bake in the oven to eliminate a gummy texture.
  • Toast the buns and top with your favorite condiments.


Salmon with Cashew Ginger Dressing & Red Cabbage Slaw


  • 1 cup cashew butter                        
  • 2-3 Tbsp tamari                                  
  • 1-2 lemon, juiced                            
  • 2-3 Tbsp honey                                    
  • 1/2 cup fresh ginger                        
  • 4-5 garlic cloves
  • 1/4-1/2 cup water
  • 1/2 head red cabbage 
  • 1 red pepper
  • 2 carrots
  • 6 oz salmon filet


  • Put cashew butter in a blender. Add remaining dressing ingredients, and blend .
  • Combine shredded cabbage, julienne red peppers and shredded carrots in a bowl. 
  • Add 1/4 to 1/2 of the cashew ginger dressing and thoroughly mix it.
  • Preheat oven to 400 degrees.
  • Heat sauté pan with pan spray and lay fillet in it. Allow to cook on one side, turn and cook on the other side until golden brown. Place in the oven for 7-10 min or until you can flake with a fork.