Recipe Binder with Food Collage

Most of my most fabulous recipes only have a handful of ingredients. That’s because a great recipe, the one you will make over and over all the rest of your life doesn’t have to be complicated to be good. In fact if it is you won’t make it again and again. When it’s simple enough that you can memorize it as easily as the words to your favorite song, you’re on the right track.

Great recipes rely on the perfect combination of the highest quality ingredients like super fresh local produce. Spend extra for the Parmesan that’s been aged a little longer—your taste buds will thank you. Buy spices in bulk from a food co-op or health food store so they’re fresh too.

Consider the source: Ask friends and relatives to share a favorite recipe. You only need a little repertoire to get you started.

Multi-Prep: Make at least 2 meals at once that use similar ingredients. As you build your repertoire this gets easier. Classic example: most everything uses sauteed onions or veggies. You only have to clean the skillet once if you multi-prep!

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Once you’ve made a recipe and you know its a keeper, reduce it to the least amount of words. Think: Cheat Sheet — this keeps you in the flow so your cooking experience feels more like an art project than a science experiment.

When I teach others how to cook Italian they learn the top 3 sauces which also happen to be the colors of the Italian flag. Here is my cheat sheet for Marinara, Alfredo and Pesto.

Bueno Appetito!


In a blender or food processor, or even with a morter and pestal, combine the following:

3 c. packed basil leaves

3 cloves of garlic

1/3 cup each:

Nuts (pine or walnut)

Olive Oil


Season with S & P to taste


Minced Garlic and Olive Oil      (sauté just until translucent)

Add Salt and Pepper—as in Red Pepper Flakes

Cook together for a few minutes

Add tomatoes—either fresh or Organic canned, diced

Cook long and slow

Add fresh Basil if you like

Serve over pasta and top with really good Parmesan


MELT One stick of butter (1/2 c.)

ADD One cup of cream

ADD Two cups of Parmesan slowly, a little at a time, allowing it to melt

SEASON with white pepper and the tiniest hint of nutmeg, ideally fresh grated (this is truly the secret ingredient that will make your sauce extraordinary in just the right amount so taste it, taste it, taste it until it’s just right!)

Inspire Yourself!