Corn and Apple Hash

You could describe my cooking style as inventive, but I really have to be. When trying to cook seasonal fresh produce, it can be a challenge to make a balanced meal. I usually find a few things, throw them in a skillet and hope for the best. As I always tell Dev, come take a photo of this. It is either going to be really good or really bad! 

Most fruits and veggies are pretty easy to work with, and a lot of them can go together with a simple sauce or seasoning with no trouble. Corn is in season (and on sale)! My favorite way to eat corn is straight off the grill, but on this rainy day, I had to settle for pan fried. 

For a sweet and savory addition to any southern meal, you will need. 


  • 1 ear of corn
  • 1 apple
  • 1 onion

Yep. That's all. I didn't add any seasoning!

Apple and corn hash .jpg


  1. Strip the corn off of the cob (raw). 
  2. Dice an apple into small cubes. 
  3. Slice or dice your onion to whatever size fits your fancy!
  4. Sautee these three until the onion and apple are soft and the corn is a little charred. 

Enjoy! If you must add seasoning, I recommend a little black pepper and garlic or Tony's Creole seasoning if you want a little crawfish boil style.  I paired this with some roasted broccoli and baby bella mushrooms. The green you see in the photo is arugula, my bitter friend. It has a very unique taste, when added in small quantities to pizza or a salad, it is delicious! I like to use it as a base for my bun-less burgers and a topping for pretty much anything! 

10 Minute Balsamic Shiitake and Apple Kale

I've gone crazy the last few weeks, putting apples in to caramelize with my onions and garlic. Man, it is so good! The apples add a touch of sweetness to any dish, along with vitamins of course! I even added them to my sloppy joes! If you are up for a delicious adventure, grab these 6 ingredients and make yourself some dinner! 



  • 1 head of kale
  • 1 apple, sliced thin (I had Gala on hand)
  • 1 onion, sliced
  • 1 small package of whole shiitake mushrooms, cut in half
  • 1 tbsp of balsamic vinegar
  • 3 cloves of minced garlic or 1 tbsp of garlic seasoning
Shiitake Mushroom Kale Sautee .jpeg


  1. Begin by stripping the leaves off of the kale stems, washing, and spinning them to dry. 
  2. Slice onions, apples, mushrooms, and garlic.
  3. Quickly steam your kale with a bit of water or veggie broth and put it on your plate. 
  4. Sautee onions, apples, and garlic until tender. Put these with your kale. 
  5. Sautee mushrooms with balsamic vinegar until tender, about 2 minutes. 
  6. Throw it all together and enjoy! 

Sloppy Tempeh Joes

If you are like me, sometimes you just crave barbecue. Next time you need an easy meal, but want a sweet BBQ flavor, try out these Sloppy Tempeh Joes! This recipe feeds two or three people, depending on how high you pile your sandwiches. 


  • 1 package of tempeh
  • BBQ sauce of choice, I use Sweet Baby Ray's 
  • 1 onion
  • 1 bell pepper
  • Minced garlic or garlic seasoning of choice
  • Bread or buns (I have recently been buying from Bloomfield Farms, which is free of the top seven allergens as well as vegan and delicious! I am fortunate to live a mile from their farm.)


  1. Dice the onion and bell pepper and sautee until slightly soft, about 3 minutes on medium high heat. 
  2. Chop tempeh into small chunks and sautee with the onions and peppers until golden brown, another 3-5 minutes. 
  3. Add BBQ sauce and garlic. 
  4. Sautee for an additional minute. 
  5. Serve these on the bread or bun of your choice.

Portobello Steak Potatoes

I discovered this week that it is possible to "bake" potatoes in my new Instant Pot in only 20 minutes, a modern miracle! I love baked potatoes, but I rarely take the time to make them because it is such a time consuming endeavor. Now that I can make them in the Instant Pot, I will make them more often. Even if you don't have an Instant Pot, you can make baked potatoes the traditional way. 

My mom used to take leftover fajitas from a Mexican restaurant or leftover steak with onions and peppers and pile it on top of a baked potato, loaded with sour cream and cheese. Yum! Her recipe inspired me to make a version of my own. 


  • 1 potato per person
  • 1 portobello mushroom per person
  • 1 large onion
  • optional: 1 bell pepper
  • 1 tbsp of steak seasoning
  • 2 tsp of garlic seasoning
  • 1 tsp of pepper
  • 1 tbsp of soy sauce
  • optional: Cashewgurt (yogurt made from cashews) or a creamy topping of your choice
  • salt and pepper to taste 
Portobello Steak Potato .jpeg


  1. Bake your potatoes, possibly days in advance if you need to. 
  2. When your potatoes are ready to eat, slice the mushrooms, onions, and peppers into strips and sautee with the seasonings. Don't add the mushrooms until the onions and peppers are soft, or they will overcook. 
  3. Add a large scoop to the top of an open and fluffed potato. 
  4. Top with Cashewgurt and enjoy! 

Crispy Tofu Bowl

An easy way to make a yummy dish is to make your own sauce with whatever ingredients you might have on hand. Most people have soy sauce, some type of garlic seasoning, vinegar, something spicy, and a citrus fruit. Throw it all together and you have something really delicious. Learning how to cook tofu has been an interesting challenge, but I continue to find better and better ways to incorporate this protein into my diet. As always, tofu must be pressed to remove as much liquid as possible before cooking, which takes time. I recommend doing this a day in advance if you need to throw dinner together quickly after work (like me). 


  • 1 package of extra firm tofu
  • 2 tbsp of soy sauce
  • 2 cups of jasmine rice, dry
  • 2 cups of broccoli 
  • 1 tbsp of white vinegar
  • 1 tsp of garlic seasoning or minced garlic
  • 1/4 tsp of cayenne pepper
  • 1/2 tsp of red pepper flakes
  • 1 tsp of orange zest 
  • 1 tsp of freshly ground pepper


Crispy tofu bowl.jpg


  1. Press your tofu. I put mine between two folded layers of paper towels, but you could do it with a hand towel as well. I set it on a plate with something heavy on top, like a skillet or plate with a jar of peanut butter or pickles. 
  2. Cut your tofu into 1/2 inch thick shapes. I like the triangles, but squares are cool, too. 
  3. Put all of the tofu on a cookie sheet and bake in the oven for 20 minutes at 450 degrees. Then, broil until the top of the tofu is golden brown, about 5 minutes. 
  4. While the tofu is in the oven, cook your rice. 
  5. When the tofu is ten minutes from completion, put your broccoli in the oven on another cookie sheet. 
  6. Make your sauce. Combine soy sauce, vinegar, and spices in a small bowl or measuring cup. 
  7. When everything is done, put it all together and add your delicious sauce and enjoy with a fork or be adventurous and use chopsticks!