Greetings my Ghastly Ghouls aka Foodie!

Halloween approaches and Dr. Van Hugen has taken over to provide the recipe for a dish that is equally as disturbing as it is delicious, enter Squid Ink pasta with Shrimp and cherry tomatoes.

For this dish you will need:

1 pound of shrimp (peeled and deveined of course)

6 cloves of garlic

10 oz of cherry tomatoes

½ teaspoon of red pepper flakes

2 tablespoons of your favorite tomato sauce

½ cup of chopped basil leaves

4 tablespoons butter

2 lemons zested and juiced

⅓ cup of White wine

Kosher salt and freshly ground black pepper to taste.

Happy Halloween Foodie! Stay Safe

KP

Chilean sea bass is my favorite fish, it's a bit on the pricey side, but well worth it. Treat yourself or yourself and your family to something special because in today’s episode we are going to recreate my Miso Glazed Chilean sea bass. For this recipe you will need the following ingredients:

½ cup of white miso

¼ cup mirin or low sodium soy sauce

1 tbsp cup of rice vinegar

1 tbsp of water (if I had sake I would just omit the rice vinegar and water and just add ¼ cup of sake, but I don’t and this worked well for me)

3 tbsp sugar

1 lemon to zest and slice

2 Chilean sea bass fillet or another sea bass each about 6 oz in size.

Hey Foodie,

We're continuing to keep it Vegan with this delicious recipe, Spicy Thai Stir-Fry with peaches.  I don't know about you but Peaches this season have been so juicy and delectable.  This recipe was a challenge, I wanted to mesh together with the savor flavorings in Stir-Fry with the candied flavor of Peaches to create the best sweet and savor combo EVER! This dish serves two and cooks up in 20 minutes. Here's what you will need:

3/4 Cups of Jasmine Rice or Basmati Rice

1 1/4 cup of Vegetable Stock

1/4 cup of unsalted cashew

1 zucchini

1 summer squash

2 mini sweet peppers or one bell pepper (yellow or Orange)

1 Large Peach (but if your peaches are on the smaller side use two peaches)

3 cloves of garlic

2 Red Pepper Flakes

2 tablespoons of Tamari

2 tablespoons of Agave

1 tablespoon of Worcestershire (Vegan option)

2 tablespoons of hemp seeds

** Salt and Pepper to Taste

We're still on our Vegan kick and boy do I have a delicious recipe for you!! 

Full disclosure- I discovered this recipe online but I added took some ingredients away to make it my own and I encourage you to explore as much as you can with different flavors. We are cooking with White Miso Paste, which is a new flavor on the show. It's super tasty and really sets our dish off! 

I hope you enjoy this dish as much as I did. Check your voter registration and stay safe! 

Here’s what you need:

1/2 cup cashews

2 lemon

2 garlic cloves

1 scallion

1/4 cup pumpkin seeds

3 tbsp nutritional yeast

1/2 tsp Thai chile

2 cups of broccoli florets

8 oz Banza rotini

1 tbsp white miso paste

-Khiry 

When it is hot like it is outside I don’t want to fire up my stove! Nothing is better on a hot day than ice-cold water and a refreshing summer salad.  This salad plays on the salty and sweet flavor combination (which is probably my favorite combo).

This salad is a hit every time I make it and I hope you and your family enjoy it too.  This salad should yield two servings BUT depending on how big your hands are; you might have leftovers!

You will need:

3 handfuls of Baby Arugula

1/4 cup of quartered grape tomatoes

2 Golden delicious apples peeled and diced into one-inch cubes

1 small red onion diced

2 cups of really good parmesan cheese (More for garnish)

Balsamic Vinegar glaze for the dressing

Optional: Protein of your choice; I’ve roasted salmon, shrimp, and chicken and put it into this salad.

Carbonara is a creamy, pepper flaked staple, only its never made with cream ever and is probably just as American as Italian. While nobody is sure how Carbonara came to be, the combination of bacon, eggs, and pasta is glorious. Let’s get in the kitchen and learn more about Carbonara and make some for ourselves.

For this recipe, you will need the following ingredients

About 3 tablespoons olive oil

1/3 pound pancetta or bacon, small dice

5 to 6 cloves garlic, chopped

1/2 cup EsOkay white wine

7 large egg yolks

Salt and pepper

1 pound Bucatini pasta (linguine or spaghetti is also fine)

Grated Pecorino Romano and Parmesan cheese

1/2 cup flat-leaf parsley, finely chopped