• 3 tablespoons sherry vinegar
• ½ teaspoon granulated sugar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon canola oil
• ¼ teaspoon kosher salt, plus more for seasoning
• 2 cups arugula leaves
• 1 generous pint fresh strawberries, washed, dried and split lengthwise
• Sprinkle poppy seeds

Mix the first ingredients in a bowl and whisk till the sugar is mixed in well. Add the Arugula and toss by hand. Add the strawberries and toss a little. Place on a platter and sprinkle the seeds on top. 

If you want add some cheese like gorgonzola or change the seeds to walnuts or pine nuts.

Add some grilled chicken, pancetta or mini crab cakes, or even a nice skirt steak to this to make a heavier salad. It will taste great!

• ½ small loaf whole wheat bread
• 3 tablespoons chilli oil
• 2 eggs
• 4 ounces mixed salad leaves
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, (crushed)
• 1 and ½ tablespoons balsamic vinegar
• 2 ounces Parmesan Cheese, (shaved)
• ground black pepper

Carefully cut the crust off from the bread loaf and discard. Cut the bread into slices and then into one inch cubes. 

Heat the chili oil in a large frying pan. Add the bread cubes and cook for about 5 minutes, tosses it occasionally, until they are crisp and golden on all sides.

Meanwhile, bring a pan of water to boil. Break each egg into a small bowl and carefully slide it into the water, one at a time. 

Divid the salad leaves between two plates, Remove the croutons from the pan and arrange them over the salad leaves. Wipe the pan clean with a paper towel. Then heat the olive oil in the pan then add the garlic and vinegar. Cook over high heat for 1 minute. Pour the warm dressing over the salads.

Place a poached egg on each salad. Top with a small amount of the cheese shavings, and ground pepper.

• 2 eggs
• 1 and ½-2 cups parmesan cheese, (grated)
• 4 slices pumpernickle bread, (buttered)
• 2-4 halved tomatoes, (optional)
• ground black pepper
• fresh parsley, (for garnish)
• 2 tablespoons mustard, (can use whole grain or dijon)

Preheat the oven at 450 degrees.

whisk the eggs lightly and stir in the grated cheese, mustard and pepper.

Put the buttered bread slices face down in a shallow baking dish. Divide the cheese mixture among the sloces of bread, spreading it out evenly.

Bake for about 12 minutes or until it is nice and golden. If using the tomatoes this would be the time to place them in with the bread slices just for a short time. Serve immediately, and garnish with the parsley.

• ¼ cup light-brown sugar
• 2 cups all purpose flour
• 1 cup whole wheat flour
• ½ cup milk
• 2 large eggs, (slightly beaten)
• ½ cup dark molasses
• 2 teaspoons ground ginger

Preheat the oven to 350 degrees. Grease an 8 or 9 inch square baking pan. 

In a large bowl, combine the oil and brown sugar mixture. In another bowl sift the flours together, then add the brown sugar mixture until well blended.

Add the milk, eggs and molasses and stir to blend. Fold in the ginger. Pour into the pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean. 

Dust with some confectioner's sugar and top with some whipped cream

• 2 lbs fresh crab meat
• 1 tablespoon butter
• 1 lb seeded and peeled tomatoes
• 3 small onions, (diced)
• 8 eggs

Boil the crab in salted water then crack, remove and break up the meat. Place the butter in a frying pan and add the diced onions. Saute the onions until they turn yellow and a little transparent. Add the tomatoes, peel and seeded. Cook the mixture in a few minutes and add the crab meat. Beat the eggs and add them to the crab. Cook slowly until the eggs set and are done to the desired stage.
Sprinkle with  little parsley and cracked pepper before serving.

• 3 tablespoons butter
• 2 firm pears , (ripe, cored and cut into thin sliced wedges)
• ¼ cup orange juice
• 6 eggs
• ½ cup milk
• ¼ teaspoon ground cinnamon
• ¼ teaspoon sugar
• pinch ground nutmeg
• 8 slices raisin bread

Melt 1 tablespoon of butter in a large pan over medium-high heat. Add the pears and cook, stirring, until just softened, about 3 minutes. Pour the orange juice, raise the heat to high, and cook, stirring, until the liquid reduces to a glaze and the pears are soft, (about 4 minutes). Remove the pairs and their sauce from the pan and keep warm while you make the french toast. Wipe the pan clean and set aside. 

In a large shallow bowl, beat the eggs, milk, cinnamon, nutmeg and sugar. Place 4 slices of the bread in the egg mixture and let soak for about 2 minutes. Turning once.

In the same pan over medium-high heat, melt 1 table spoon of the butter. Working with 4 slices at a time, transfer the soaked bread to the pan and cook, turning once, until golden brown. Repeat with the last 4 slices. 

Serves 4

1 cup part-skim ricotta
2 large eggs
2 large egg whites
1/2 cup all-purpose flour
1 tablespoon vegetable oil
1 teaspoon finely grated lemon zest
1/4 teaspoon salt
2 tablespoons mild honey, such as clover, sage or star thistle 

In a blender, mix the ricotta, eggs, egg whites, flour, oil, lemon zest, salt and 2 teaspoons of the honey until smooth.

Meanwhile, heat a nonstick griddle over moderately low heat. Working in batches, pour 2 rounded tablespoons of the batter onto the griddle for each pancake, allowing enough room for them to spread slightly. Cook the pancakes until the bottoms are golden, the tops are slightly set and small bubbles appear, 2 to 3 minutes. Flip the pancakes and cook until golden, about 1 minute longer. Transfer the pancakes to plates, drizzle with the remaining 4 teaspoons of honey and serve.

                  4 large tomatoes, cored and diced
                  1/4 cup coarsely chopped mint, plus 3 dozen mint leaves, for garnish
                  Kosher salt and freshly ground pepper
                  1 cup chopped flat-leaf parsley
                  3 scallions, thinly sliced
                  3 garlic cloves, minced
                  1/2 teaspoon ground cumin
                  2 large eggs, lightly beaten
                  1/4 cup extra-virgin olive oil

Set a strainer over a bowl. In a medium bowl, toss the diced tomatoes with 2 tablespoons of the chopped mint and season with salt and pepper. Scrape the tomatoes into the strainer and let drain.

Meanwhile, in another bowl, toss the chopped parsley with the scallions, garlic, cumin and the remaining 2 tablespoons of the chopped mint. Stir in the eggs and season with salt and pepper.

In a large cast-iron skillet, heat 2 tablespoons of the olive oil. Pour in half of the egg mixture and tilt the pan to spread it into a thin pancake. Cook over moderately high heat, turning once, until browned and crisp, about 4 minutes. Transfer the frittata to paper towels to drain. Repeat with the remaining 2 tablespoons of olive oil and egg. Cut the frittatas into wedges. Spoon the drained tomatoes alongside, garnish with the mint leaves and serve.

                  2 cups spelt flour
                  1 tablespoon baking powder
                  1/2 teaspoon salt
                  1/3 cup canola oil
                  1/3 cup agave nectar
                  1 tablespoon pure vanilla extract
                  1/3 cup hot water
                  1 cup fresh raspberries

Preheat the oven to 375°. Line a baking sheet with parchment paper. In a bowl, whisk the spelt with the baking powder and salt. Stir in the oil, agave nectar and vanilla. Stir in the hot water, then the raspberries.

Scoop 12 mounds of batter 1/3 cup each onto the prepared baking sheet and lightly brush the tops with oil. Bake the scones for 20 minutes, or until golden. Let the baking sheet cool completely on top of a rack.

This sandwich is great when you add some grilled chicken to make it a heartier dish with some fried or baked yucca fries.

• 12 slices bacon
• 2 teaspoons bown mustard
• 2-3 tablespoons syrup, (can substitute with honey or brown sugar)
• 6 slices a course country bread, (of course can always be substituted with reagular white or wheat sliced bread) make sure which ever of the bread you use that it is at least lightly toasted or grilled
• 1 large ripened tomato red or yellow
• 1 cup shaved gruyere cheese
• 3 eggs
• 6 slices avocado
• fresh spinach leaves

Mix the syrup and mustard together. Brush the mixture on both sides of the bacon and bake in the oven at 350 degrees for about half an hour. 

Make the eggs over medium to over hard. Over easy tends to be a little sloppy but if you don't mind why should anyone else. 

Put the slices of bread in the broiler on a cookie sheet. When it gets to the golden color desired, turn over and put the cheese on 3 of the slices, and again until it gets golden then take out and let cool off a little. Put mayonnaise on the slices of bread slices that don't have cheese. Layer then with tomato slices, spinach, egg, avocado slices and can never forget the bacon. Top it with your cheese sliced bread and slice in half. Enjoy!

Strawberry Syrup
1/2 cup corn syrup
1/2 cup water
1/2 cup sugar
1/4 teaspoon strawberry extract
Combine all of the ingredients together except for the strawberry extract. Boil it in a saucepan while stirring occassionally. When it boils, take it off the heat and stir in the strawberry extract.

Pancakes
1 1/2 cups buttermilk                                     1/4 teaspoon salt                         non-stick cooking spray
1 3/4 cups all-purpose flour                          1 teaspoon baking powder
1 egg                                                            1 teaspoon baking soda
1/4 cup cooking oil                                        1 cup chopped walnuts
1 1/2 tablespoons sugar                               1 banana
1/2 tablespoon of banana extract                  club soda                                

whipped cream for topping

Combine the buttermilk, 1 1/2 cups of the flour, egg, sugar, banana extract salt baking powder and baking soda together in a large bowl and blend until smooth with a mixer. Heat a griddle over medium heat and use the non-stick cooking spray. Once the griddle is hot enough pour about a 1/4 cup of the batter. Sprinkle about a teaspoon of the walnuts in the middle of the pancake immediately so the batter surrounds the nuts and are cooked in the pancake. Cook the pancakes until golden brown on each side. 

While you are making the pancakes have a small frying pan with some cookig oil in it. Peel the banana and cut in half then slice into half length strips. Take a small bowl and the rest of the flour mix with the club soda to make a batter. Wait till the oil is very hot, but make sure the oil does not burn. Place the banana slices in the batter then in the frying pan. Cook on each side for about a minute or two, till golden brown on each side, and place on top of the pancakes. Top with some whipped cream and sprinkle with some crushed walnuts. Last but not least drizzle a little syrup on it. Need I say more.

2 lb. of yuca flour
2 egg yolks
2 teaspoons baking powder
2 1/2 cups of grated cheese (provolone, muenster, or native "queso de freir")
1/2 cup milk

Mix all of the ingredients together and shape into small rolls. Bake at 400 degrees F. until a pale golden.

makes about 15 rolls