Schiacciata (Tuscan Flat Bread)

Prep Time: 1 hour, 40 minutes / Cook Time: 30  minutes / Servings: 6-8


  • 3 1/2 cups bread flour

  • 5 1/2 tsp. dry active yeast

  • 1 1/3 cups warm water

  • 1/2 cup extra virgin olive oil, plus more for drizzling at the end

  • 2 tbsp. kosher salt, plus more for sprinkling at the end



  1. In the bowl of a stand mixer fitted with the dough hook, dissolve the yeast in the water for about 5 minutes.

  2. Add the flour and mix on low speed for about 5-7 minutes, until the dough comes away from the bowl and forms a ball. Spray a mixing bowl with cooking spray and transfer the dough to the mixing bowl. 

  3. Cover the dough with a towel and allow it to rise for about one hour.

  4. Generously coat a cookie sheet with about 1/4 cup of the olive oil. Transfer the dough to the cookie sheet and spread the dough out on the cookie sheet, until it is about 1/2" thick.  Poke holes in the dough with your fingertips.  Drizzle the rest of the olive oil on top of the dough.

  5. Allow the dough to rise a second time for about another 30 minutes, until it has almost doubled in size.  

  6. Bake for 30 minutes at 350 degrees.  Turn off the oven and allow the bread to rest for another 10 minutes before removing it from the oven.

  7. Remove from the heat and drizzle with additional olive oil and another sprinkle of salt.  

  8. Allow the bread to cool, cut into sections and slice in half horizontally.  Stuff with Italian salami, prosciutto and cheeses to make delicious sandwiches!

Chicken and Hummus Pasta Salad

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 6


  • 16 oz. rotini or penne pasta

  • 2 10oz. cans of light chicken breast in water

  • 1/2 cup hummus dip

  • 1/2 red bell pepper, chopped

  • 1 cup frozen, mixed veggies, thawed and drained 

         (I used green beans, corn, peas, carrots)

  • 1 tsp. garlic powder

  • salt and pepper to taste



  1. Bring a large pot of salted water to a boil.  Add the pasta and boil on high heat for 7-10 minutes, until the pasta is soft (corn flour pasta takes a little longer, so see package directions for the gluten-free pasta you're using).  Remove from the heat, drain the water and set aside.

  2. In a large mixing bowl combine chicken (smash it with a fork to separate), hummus, red bell pepper, mixed veggies and garlic powder.  

  3. Add the pasta, stir until combined, season with salt and pepper, stir until all ingredients are mixed and serve.

Italian Chicken Pitas

Prep Time: 10 minutes / Cook Time:15 minutes / Servings: 4 Pitas


  • 2 large chicken breasts, chopped

  • 1 orange bell pepper, chopped

  • 2 scallions, chopped 

  • 1 tbsp. Sicilian Spice blend (or 1 tbsp. Italian Seasoning and 1/2 tsp. red chili flake)

  • 1 cup white rice, cooked

  • 2 tbsp. olive oil

  • 1 Roma tomato, chopped

  • 5 fresh basil leaves, chopped

  • 1/2 cup shredded Parmesan cheese 

  • 2 Pita bread rounds, cut in half

  • 1/2 cup warm marinara sauce or ranch dressing (for dipping)


  1. In a large skillet, heat 2 tbsp. olive oil on medium heat.  Add chicken, bell pepper and scallions.  Season with spices and salt and pepper.  Stir until combined and cook on medium heat for 7-10 minutes until veggies are soft and chicken is browned and cooked through.

  2. Stir in rice and cheese and cook until cheese is melted and stringy, about 1 minute.  Remove from heat, stir in fresh tomato and basil until combined.  

  3. Stuff mixture into four open pita halves.  Serve with warm marinara and/or ranch dressing.

King Kamehameha Kahlua Pork Sandwich with Saucy Mama Tropical Chutney

Prep Time: 15 minutes / Cook Time: 45 minutes / Servings: 4 huge, saucy sandwiches

For the Kahlua Pork:

  • 2 lbs. pork tenderloin

  • 2 tbsp. olive oil

  • 1 tbsp. sea salt 

  • 1 tbsp. liquid smoke (mesquite flavor)

  • 32 oz. low-sodium chicken broth 

Make the Kailua Pork: Heat olive oil in the bottom of a pressure cooker on high heat.  Add the meat and sear for 2-3 minutes on each side, until well browned.  Add the chicken broth and deglaze the bottom of the pressure cooker with a wooden spoon. Add the liquid smoke and sea salt. Stir until all ingredients are combined and chicken broth comes to a boil. Cover and lock the top of the pressure cooker.  Lower the heat to medium when steam begins to whistle and shoot out the top of the pressure cooker.  Continue to cook on medium heat for 30 minutes.  Prepare the chutney while the pork is cooking (see recipe below). Remove from heat, release the steam and allow the top to cool for a minute before removing it.  Shred the meat with a fork and set aside, keeping it warm until ready to serve.

For the Saucy Mama Tropical Chutney:


  • 2 large mangos, peeled, seeded and chopped

  • 1/2 large red bell pepper, seeded and chopped

  • 3 scallions, chopped

  • 1/4 cup macadamia nut pieces

  • 1/4 cup orange juice

  • 1/4 tsp. allspice

  • 1 tsp. fresh grated ginger root

  • 2 tbsp. fresh cilantro, chopped

  • 2 tbsp. Saucy Mama Orange Habanero Wing Sauce


  1. Make the chutney: In a medium saucepan, combine the mangos, red bell pepper, scallions and orange juice. Season with the allspice and grated ginger.  Stir until combined and bring to a boil. Add the Saucy Mama Orange Habanero Wing Sauce. Stir well and lower heat to medium. Allow the sauce to reduce and simmer, about 10 minutes, stirring occasionally. Stir in the Macadamia nuts and fresh cilantro just before serving. 

To Build the Sandwich:​


  • 16 slices of Hawaiian Sweet Bread 

  • 1 cup pre-made coleslaw 

  • Saucy Mama Tropical Chutney

  • Kahlua Pork

  • Saucy Mama Orange Habanero Wing Sauce

  • 1/4 cup fresh cilantro leaves 


  1. Place two slices of Hawaiian sweet bread in the center of a serving plate. Place about 1/2 cup of shredded Kahlua Pork on top of the bread. Spoon about 1/4 cup of the Spicy Mama Tropical Chutney on top of the pork.  Place another slice of bread on top of the chutney. Spoon about 1/4 cup of the coleslaw on top of the second slice of bread. Place another slice of bread on top of the coleslaw. Place about 1/4 cup of the shredded Kahlua Pork on top of the last slice of bread. Drizzle about a teaspoon of Saucy Mama Orange Habanero Wing Sauce on top of the meat. Spoon about 2 tbsp. of Saucy Mama Tropical Chutney on top of the meat and sauce. Garnish with a few fresh cilantro leaves. Finish the plate by drizzling an extra bit of the Saucy Mama Orange Habanero Wing Sauce on the plate in front of the sandwich.​ Repeat to make three more've got lots left!

Southwest Quinoa Lettuce Wraps

Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 8 wraps


  • 1 head of leaf or Bib lettuce 

  • 2 cups of cooked red or white quinoa

         (prepared according to package directions)

  • 1 medium tomato, finely chopped

  • 1/2 cup canned black beans, drained and rinsed

  • 1/2 cup yellow or white corn kernels

  • 1/4 cup finely chopped red onion

  • 1/4 cup roasted red pepper, finely chopped  

  • 2 tbsp. finely chopped fresh cilantro

  • 1/2 tsp. each salt and pepper

  • 1/2 tsp. garlic powder

  • 1 tbsp. ground cumin 

  • 1 tsp. paprika

  • 1 tsp. chili powder

  • 1/2 cup shredded Mexican cheese



  1. Prepare and cook the quinoa according to package directions.

  2. Combine all ingredients (except for lettuce) in a large mixing bowl and stir until well combined. 

  3. Wash and separate the lettuce leaves.  Arrange them on a large serving dish.  

  4. Fill each lettuce leaf with about 1/4 cup of the quinoa mixture.  Serve immediately. 

Pasta Primavera with Herbs de Provence

Prep Time 15 minutes / Cook Time: 20 minutes / Servings: 4


  • 8 oz. Rotini pasta

  • 2 tbsp. olive oil 

  • 1 large carrot, sliced

  • 2 small zucchini, julienned

  • 10-12 stalks pencil asparagus, 

         ends trimmed and cut in half

  • 1 cup frozen English peas

  • 1/2 red bell pepper, julienned

  • 1/2 yellow bell pepper, julienned

  • 1 cup grape tomatoes

  • 1/4 cup finely chopped fresh basil 

  • 1/4 cup shredded fresh Parmesan cheese

  • 1 tsp. herbs de provence

         (more or less to your taste)

  • 1/2 tsp. garlic powder

  • salt and pepper to taste



  1. Bring a large pot of salted water to a boil.  Add the noodles and stir.  Boil for about 7 minutes until the noodles are soft.  Drain and set aside.

  2. Heat the olive oil in a large skillet or wok on medium heat.  Add the carrots and bell peppers.  Stir and cook on medium heat for 2-3 minutes.  Add the zucchini, asparagus and peas.  Season with herbs de provence, garlic powder and salt & pepper to taste.  Cook for another 4-5 minutes.  

  3. Stir the pasta back in and add the grape tomatoes.  Stir until combined.  Adjust seasoning if necessary.  

  4. To Serve:  Place the desired amount on a serving plate.  Top with fresh basil and a dusting of Parmesan cheese.

The Florencian Grilled Cheese Sandwich

Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 2 sandwiches


  • 1 Pane Toscano Loaf (Italian Artisan Bread), sliced into 1” thick slices

  • 6 oz. thinly sliced Prosciutto

  • 1 cup grated Fontina cheese

  • 1 cup grated Asiago cheese

  • 1 cup baby arugula leaves

  • 8 oz. Marscapone cheese

  • 2 garlic cloves, minced or pressed

  • 1 tbsp. chopped, fresh rosemary

  • 1/4 tsp. each salt and pepper, plus a pinch of salt

  • 1 tbsp. olive oil

  • 1/2 cup chopped, sweet yellow onion

  • ¼ cup Balsamic Vinegar

  • 2 tbsp. brown sugar

  • ½ cup dried figs, chopped

  • 1 tbsp. chopped fresh thyme leaves

  • 1/2 cup water

  • non-stick cooking spray


  1.  Make the Herb Marscapone Spread:  In a large mixing bowl, combine the marscapone cheese, 2 cloves of minced garlic and chopped rosemary.  Season with 1/4 tsp. each salt and pepper.  Stir until all ingredients are combined.  Set aside.

  2. Make the Balsamic Fig Reduction:  Heat a large skillet to medium heat.  Add the olive oil and onions.  Stir until combined and cook on medium heat for 2-3 minutes.  Add the Balsamic vinegar, dried figs, brown sugar, fresh thyme and a pinch of salt.  Stir to combine and cook for another 2-3 minutes.  Add the water, stir to combine and bring the entire mixture to a boil. Reduce the heat to a simmer, and allow the mixture to reduce, about 10 minutes.  Remove from heat and set aside.

  3. In a large mixing bowl, combine the grated Asiago and Fontina.  Toss with your hands to combine and set aside.

  4.  Heat a grill pan to medium-low heat.  Spray with non-stick cooking spray.  

  5. Coat 2 slices of the bread with the Herb Marscapone Spread on both sides.  Cut each of the bread slices in half and place them into  the heated grill pan.  This will make one complete sandwich.  Grill for 2-3 minutes on one side, pressing down slightly with a spatula.  Turn the slices over and continue to build the grilled cheese while grilling the other side.

  6. Sprinkle one cup of the combined cheeses onto two of the four pieces of bread in the pan.  Top the cheese with half of the prosciutto (about 2 slices per side), and about 3 tbsp. of the Balsamic Fig Reduction. Cover with a loose lid until the cheese melts smoothly.

  7. Remove the sandwich from the grill pan with a spatula.  Place the bottom layers (cheese layers) on a serving dish.  Top the bottom layers with about 1/2 cup of baby arugula leaves.  Place the remaining slices of bread on top of the arugula leaves and serve immediately.

  8. Repeat steps 4-7 with the remaining ingredients to create a second sandwich.  Recipe makes two sandwiches.​

Chicken Teriyaki Spinach Wrap

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings:  4 wraps


  • 1 lb. boneless, skinless chicken breast tenders, cubed

  • 3 cups small broccoli florets

  • 3 large carrots, peeled and cut on a bias (1/4" slices)

  • 3 cups white rice (any variety), cooked

  • 4 large spinach tortilla wraps (I use Mission)

  • 1 tsp. each salt and pepper

  • 1 tsp. garlic powder

  • 1/2 cup Mr. Yoshida's Sweet Teriyaki Marinade & Cooking Sauce

  • non-stickcooking spray 



  1. Spray a large skillet with cooking spray and heat on medium heat.  Add the chicken and carrots. Season with salt, pepper and garlic powder.  Continue to cook on medium heat for about 5-7 minutes until the chicken is almost cooked through and the carrots are soft. Add the broccoli and teriyaki sauce and continue to cook for another 2-3 minutes until the chicken is cooked through completely and the broccoli is just a bit tender.

  2. Heat the tortilla wraps on a gas burner or in the microwave for 30 seconds.  Lay them out flat and spread about 3/4 cup of the cooked white rice in the center of the tortilla.  Flatten it out so that it reaches about 2" from the sides.  

  3. Add 1/4 of the chicken and veggie mixture to the center of each tortilla.

  4. Roll the ends of the tortilla in first and then wrap the sides around, just like a burrito.  Cut in half with a very sharp knife and serve.

Tuna and Edamame Macaroni Salad

Prep Time: 5 minutes / Cook Time: 10 minutes / Servings: 4-6


  • 8 oz. elbow macaroni elbows

  • 1 can white albacore tuna

  • 1/2 cup shelled edamame

  • 1/2 yellow bell pepper, chopped

  • 2 scallions, chopped

  • 3 tbsp. low-fat mayonnaise

  • 1/2 tsp. garlic powder

  • salt and pepper 



  1. Bring a large pot with heavily salted water to a boil.  Add the macaroni, stir and boil until soft, about 7 minutes.  Drain, rinse with cold water in a strainer and set aside.

  2. Open and drain the tuna.  Transfer it to a large mixing/serving bowl.  Break the tuna apart with a fork and stir in the mayonnaise.  Add the chopped bell pepper, scallions and edamame. Stir until combined.  

  3. Add the macaroni and season with the garlic powder, salt and pepper.  Stir again until well combined.  Serve immediately or refrigerate until ready to serve.

Mediterranean Goat Cheese, Portobello and Veggie Pita

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4


  • 4 pita bread pockets 

  • 5 oz. garlic and herb goat cheese, softened 

  • 10 oz. sliced Baby Bella Mushrooms 

  • 1 carrot, shredded

  • 1 zucchini, shredded 

  • 1 cup chopped broccoli florets 

  • 1/2 cup chopped sun dried tomatoes 

  • 1 red bell pepper, roughly chopped 

  • 1/2 tsp. Italian or Mediterranean seasoning

  • 1/2 tsp. garlic powder 

  • olive oil cooking spray 

  • salt and pepper to taste



  1. Heat a large skillet on medium heat and spray with olive oil cooking spray.  Add the bell peppers, sun dried tomatoes and mushrooms. Cook on medium heat for 2-3 minutes.

  2. Stir in zucchini, broccoli and carrots.  Season with Italian or Mediterranean seasoning, garlic powder and salt & pepper to taste.  Stir until combined and continue to cook on medium heat for 3-4 minutes, until veggies are soft.

  3. Heat the pitas in the microwave for about 30 seconds.  Cut in half and open the pockets with a butter knife.  

  4. Spread some of the softened goat cheese on both sides of the inside of the pita pockets.  Spoon the veggie mixture into the pita pockets and serve.

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