SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown, DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. BEST EVER EGGPLANT PARM Preheat the oven to 350 degrees and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9×13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese. SHEET PAN IRISH NACHOS Instructions. Preheat the oven to 425 degrees, then line a sheet pan with parchment paper to prevent sticking. Slice the potatoes about ¼ – ½ inch thick, then toss them with the oil and plenty of salt and pepper, then arrange them in an even layer on the pan. Bake for 20 minutes, toss them around, then bake for another 15-20 minutes until SPIEDINI ALLA SICILIANA Preheat the oven to 425 degrees. Once all the spiedini are made, spoon any extra sauce, onion, or breadcrumb mixture into any holes in the pan. Use it all up to help keep the spiedini moist, and not to waste any. If you don’t have any mixture left, you can mix together a little sauce and breadcrumbs. SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown, DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. BEST EVER EGGPLANT PARM Preheat the oven to 350 degrees and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9×13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese. SHEET PAN IRISH NACHOS Instructions. Preheat the oven to 425 degrees, then line a sheet pan with parchment paper to prevent sticking. Slice the potatoes about ¼ – ½ inch thick, then toss them with the oil and plenty of salt and pepper, then arrange them in an even layer on the pan. Bake for 20 minutes, toss them around, then bake for another 15-20 minutes until SPIEDINI ALLA SICILIANA Preheat the oven to 425 degrees. Once all the spiedini are made, spoon any extra sauce, onion, or breadcrumb mixture into any holes in the pan. Use it all up to help keep the spiedini moist, and not to waste any. If you don’t have any mixture left, you can mix together a little sauce and breadcrumbs. THE ART OF THE SMOOTHIE BOWL Well, for a few reasons. Most of you know that a few years ago I opened up a little smoothie shop here in Brigantine called Soulberri.In the process of developing recipes, I fell in love with smoothie bowls because of their texture: a thick, ice cream or sorbet-like blend with a myriad of different toppings. OATMEAL DUTCH BABY PANCAKE If using vegan butter or cooking spray, add it to the pan before pouring in the batter. Lower the oven temperature to 425 degrees, then bake for 15-20 minutes until it’s puffed up, no longer jiggly and browned around the edges. Very important – keep the oven closed the entire time it bakes. TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy.

BUTTER POACHED FISH

Instructions. Preheat the oven to 350 degrees. Pour white wine into a large sauté pan with high sides and place over medium-low heat. Add the butter, garlic, and thyme, then swirl the pan around and allow the butter to slowly melt. Add the vegetables, then gently toss to coat

with butter.

SICILIAN BAKED SALMON Sicilian Baked Salmon is an easy and elegant recipe that’s perfect for entertaining! Tender, meaty fillets of wild Alaskan salmon are coated with a flavorful breadcrumb crust and baked until golden brown on the outside and succulent and juicy on the inside. This post is sponsored by Wild For Salmon.All Opinions are 100% my own. ASPARAGUS + GOAT CHEESE QUICHE Pour the filling into the pan and lay the asparagus spears evenly down over top, and press down on them gently. Crumble the goat cheese over the top, being sure it’s evenly distributed throughout. Bake the tart for about 30 minutes or until the crust is lightly BLUEBERRY PEACH CROSTATA Preheat the oven to 425 degrees. Add the blueberries to the bowl along with the salt, sugar, cinnamon and flour, then mix to combine. Roll out the dough to about a 12″ circle and transfer to a parchment lined baking sheet. Pour the fruit mixture into the center leaving a SMOKED BARRAMUNDI WITH SPRING VEGETABLE SALAD Instructions. Place the barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate

for 4 hours.

20 MINUTE SPICY CARROT SOUP WITH YOGURT + SESAME Instructions. Add the carrots, brown sugar, habanero peppers, salt, butter and water to a medium pot over medium-high heat. Cover and bring up to a boil, then reduce to a simmer and cook until the carrots are completely tender, about 10-15 minutes. Use CRANBERRY MEYER LEMON PIE WITH GINGERSNAP CRUST Make the Crust: Preheat oven to 350° F. Add gingersnap cookie crumbs, butter, brown sugar and salt to a food processor. Pulse until the crumbs are moistened, then transfer to a deep 9-inch pie dish. Use a measuring cup to press the crust firmly into the bottom and up the

sides of the dish.

SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown, DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. BEST EVER EGGPLANT PARM Preheat the oven to 350 degrees and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9×13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese. SHEET PAN IRISH NACHOS Instructions. Preheat the oven to 425 degrees, then line a sheet pan with parchment paper to prevent sticking. Slice the potatoes about ¼ – ½ inch thick, then toss them with the oil and plenty of salt and pepper, then arrange them in an even layer on the pan. Bake for 20 minutes, toss them around, then bake for another 15-20 minutes until SPIEDINI ALLA SICILIANA Preheat the oven to 425 degrees. Once all the spiedini are made, spoon any extra sauce, onion, or breadcrumb mixture into any holes in the pan. Use it all up to help keep the spiedini moist, and not to waste any. If you don’t have any mixture left, you can mix together a little sauce and breadcrumbs. SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown, DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. BEST EVER EGGPLANT PARM Preheat the oven to 350 degrees and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9×13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese. SHEET PAN IRISH NACHOS Instructions. Preheat the oven to 425 degrees, then line a sheet pan with parchment paper to prevent sticking. Slice the potatoes about ¼ – ½ inch thick, then toss them with the oil and plenty of salt and pepper, then arrange them in an even layer on the pan. Bake for 20 minutes, toss them around, then bake for another 15-20 minutes until SPIEDINI ALLA SICILIANA Preheat the oven to 425 degrees. Once all the spiedini are made, spoon any extra sauce, onion, or breadcrumb mixture into any holes in the pan. Use it all up to help keep the spiedini moist, and not to waste any. If you don’t have any mixture left, you can mix together a little sauce and breadcrumbs. THE ART OF THE SMOOTHIE BOWL Well, for a few reasons. Most of you know that a few years ago I opened up a little smoothie shop here in Brigantine called Soulberri.In the process of developing recipes, I fell in love with smoothie bowls because of their texture: a thick, ice cream or sorbet-like blend with a myriad of different toppings. OATMEAL DUTCH BABY PANCAKE If using vegan butter or cooking spray, add it to the pan before pouring in the batter. Lower the oven temperature to 425 degrees, then bake for 15-20 minutes until it’s puffed up, no longer jiggly and browned around the edges. Very important – keep the oven closed the entire time it bakes. TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. SICILIAN BAKED SALMON Sicilian Baked Salmon is an easy and elegant recipe that’s perfect for entertaining! Tender, meaty fillets of wild Alaskan salmon are coated with a flavorful breadcrumb crust and baked until golden brown on the outside and succulent and juicy on the inside. This post is sponsored by Wild For Salmon.All Opinions are 100% my own.

BUTTER POACHED FISH

Instructions. Preheat the oven to 350 degrees. Pour white wine into a large sauté pan with high sides and place over medium-low heat. Add the butter, garlic, and thyme, then swirl the pan around and allow the butter to slowly melt. Add the vegetables, then gently toss to coat

with butter.

ASPARAGUS + GOAT CHEESE QUICHE Pour the filling into the pan and lay the asparagus spears evenly down over top, and press down on them gently. Crumble the goat cheese over the top, being sure it’s evenly distributed throughout. Bake the tart for about 30 minutes or until the crust is lightly BLUEBERRY PEACH CROSTATA Preheat the oven to 425 degrees. Add the blueberries to the bowl along with the salt, sugar, cinnamon and flour, then mix to combine. Roll out the dough to about a 12″ circle and transfer to a parchment lined baking sheet. Pour the fruit mixture into the center leaving a SMOKED BARRAMUNDI WITH SPRING VEGETABLE SALAD Instructions. Place the barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate

for 4 hours.

20 MINUTE SPICY CARROT SOUP WITH YOGURT + SESAME Instructions. Add the carrots, brown sugar, habanero peppers, salt, butter and water to a medium pot over medium-high heat. Cover and bring up to a boil, then reduce to a simmer and cook until the carrots are completely tender, about 10-15 minutes. Use CRANBERRY MEYER LEMON PIE WITH GINGERSNAP CRUST Make the Crust: Preheat oven to 350° F. Add gingersnap cookie crumbs, butter, brown sugar and salt to a food processor. Pulse until the crumbs are moistened, then transfer to a deep 9-inch pie dish. Use a measuring cup to press the crust firmly into the bottom and up the

sides of the dish.

SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown, DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. BEST EVER EGGPLANT PARM Preheat the oven to 350 degrees and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9×13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese. SHEET PAN IRISH NACHOS Instructions. Preheat the oven to 425 degrees, then line a sheet pan with parchment paper to prevent sticking. Slice the potatoes about ¼ – ½ inch thick, then toss them with the oil and plenty of salt and pepper, then arrange them in an even layer on the pan. Bake for 20 minutes, toss them around, then bake for another 15-20 minutes until SPIEDINI ALLA SICILIANA Preheat the oven to 425 degrees. Once all the spiedini are made, spoon any extra sauce, onion, or breadcrumb mixture into any holes in the pan. Use it all up to help keep the spiedini moist, and not to waste any. If you don’t have any mixture left, you can mix together a little sauce and breadcrumbs. SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown, DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. BEST EVER EGGPLANT PARM Preheat the oven to 350 degrees and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9×13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese. SHEET PAN IRISH NACHOS Instructions. Preheat the oven to 425 degrees, then line a sheet pan with parchment paper to prevent sticking. Slice the potatoes about ¼ – ½ inch thick, then toss them with the oil and plenty of salt and pepper, then arrange them in an even layer on the pan. Bake for 20 minutes, toss them around, then bake for another 15-20 minutes until SPIEDINI ALLA SICILIANA Preheat the oven to 425 degrees. Once all the spiedini are made, spoon any extra sauce, onion, or breadcrumb mixture into any holes in the pan. Use it all up to help keep the spiedini moist, and not to waste any. If you don’t have any mixture left, you can mix together a little sauce and breadcrumbs. THE ART OF THE SMOOTHIE BOWL Well, for a few reasons. Most of you know that a few years ago I opened up a little smoothie shop here in Brigantine called Soulberri.In the process of developing recipes, I fell in love with smoothie bowls because of their texture: a thick, ice cream or sorbet-like blend with a myriad of different toppings. OATMEAL DUTCH BABY PANCAKE If using vegan butter or cooking spray, add it to the pan before pouring in the batter. Lower the oven temperature to 425 degrees, then bake for 15-20 minutes until it’s puffed up, no longer jiggly and browned around the edges. Very important – keep the oven closed the entire time it bakes. TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. SICILIAN BAKED SALMON Sicilian Baked Salmon is an easy and elegant recipe that’s perfect for entertaining! Tender, meaty fillets of wild Alaskan salmon are coated with a flavorful breadcrumb crust and baked until golden brown on the outside and succulent and juicy on the inside. This post is sponsored by Wild For Salmon.All Opinions are 100% my own.

BUTTER POACHED FISH

Instructions. Preheat the oven to 350 degrees. Pour white wine into a large sauté pan with high sides and place over medium-low heat. Add the butter, garlic, and thyme, then swirl the pan around and allow the butter to slowly melt. Add the vegetables, then gently toss to coat

with butter.

ASPARAGUS + GOAT CHEESE QUICHE Pour the filling into the pan and lay the asparagus spears evenly down over top, and press down on them gently. Crumble the goat cheese over the top, being sure it’s evenly distributed throughout. Bake the tart for about 30 minutes or until the crust is lightly BLUEBERRY PEACH CROSTATA Preheat the oven to 425 degrees. Add the blueberries to the bowl along with the salt, sugar, cinnamon and flour, then mix to combine. Roll out the dough to about a 12″ circle and transfer to a parchment lined baking sheet. Pour the fruit mixture into the center leaving a SMOKED BARRAMUNDI WITH SPRING VEGETABLE SALAD Instructions. Place the barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate

for 4 hours.

20 MINUTE SPICY CARROT SOUP WITH YOGURT + SESAME Instructions. Add the carrots, brown sugar, habanero peppers, salt, butter and water to a medium pot over medium-high heat. Cover and bring up to a boil, then reduce to a simmer and cook until the carrots are completely tender, about 10-15 minutes. Use CRANBERRY MEYER LEMON PIE WITH GINGERSNAP CRUST Make the Crust: Preheat oven to 350° F. Add gingersnap cookie crumbs, butter, brown sugar and salt to a food processor. Pulse until the crumbs are moistened, then transfer to a deep 9-inch pie dish. Use a measuring cup to press the crust firmly into the bottom and up the

sides of the dish.

SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

RECIPE INDEX

Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings.

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown, BEST EVER EGGPLANT PARM Preheat the oven to 350 degrees and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9×13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese. DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. SMOKED BARRAMUNDI WITH SPRING VEGETABLE SALAD Instructions. Place the barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate

for 4 hours.

SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

RECIPE INDEX

Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings.

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown, BEST EVER EGGPLANT PARM Preheat the oven to 350 degrees and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9×13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese. DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. SMOKED BARRAMUNDI WITH SPRING VEGETABLE SALAD Instructions. Place the barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate

for 4 hours.

RECIPE INDEX

Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley THE ART OF THE SMOOTHIE BOWL Well, for a few reasons. Most of you know that a few years ago I opened up a little smoothie shop here in Brigantine called Soulberri.In the process of developing recipes, I fell in love with smoothie bowls because of their texture: a thick, ice cream or sorbet-like blend with a myriad of different toppings. OATMEAL DUTCH BABY PANCAKE If using vegan butter or cooking spray, add it to the pan before pouring in the batter. Lower the oven temperature to 425 degrees, then bake for 15-20 minutes until it’s puffed up, no longer jiggly and browned around the edges. Very important – keep the oven closed the entire time it bakes. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. ASPARAGUS + GOAT CHEESE QUICHE Pour the filling into the pan and lay the asparagus spears evenly down over top, and press down on them gently. Crumble the goat cheese over the top, being sure it’s evenly distributed throughout. Bake the tart for about 30 minutes or until the crust is lightly PASTA WITH SHAVED ASPARAGUS + RAMP PESTO When the water is boiling, add a generous amount of salt, along with the pasta, and cook until very al dente. Drop the asparagus into the pasta water, gently stir and count to ten. Reserve a cup or two of the pasta water, then drain. Transfer the pasta and asparagus to a serving bowl and toss with the pesto, thinning out with a bit of pasta 4 INGREDIENT FLOURLESS CHOCOLATE SOUFFLÉ CAKES Instructions. Preheat the oven to 350 degrees and butter 4 4-inch ramekins, then place them on a sheet pan. Gently melt the butter and chocolate, either over a double boiler or in the microwave, in intervals, at half power. Let cool slightly. Whisk together the egg

yolks and 3

RICOTTA CHEESECAKE WITH PLUMS Pour batter over the crust and smooth out the top. Carefully fan out the plums and arrange them in a pretty pattern on top. Sprinkle with remaining tablespoon of lemon juice. Combine remaining tablespoon of sugar and cinnamon in a small bowl, then sprinkle over the cake. Bake

at

SMOKED BARRAMUNDI WITH SPRING VEGETABLE SALAD Instructions. Place the barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate

for 4 hours.

BLUEBERRY PEACH CROSTATA Preheat the oven to 425 degrees. Add the blueberries to the bowl along with the salt, sugar, cinnamon and flour, then mix to combine. Roll out the dough to about a 12″ circle and transfer to a parchment lined baking sheet. Pour the fruit mixture into the center leaving a SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings. UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown,

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

COCONUT RICE AND BEANS Add the Scotch Bonnet pepper and rice, then stir until every grain of rice is coated in the oil and seasonings. Add the black beans, coconut milk and water, then season with salt and pepper. Stir to combine. Bring the mixture up to a boil, then cover and turn DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. SPIEDINI ALLA SICILIANA Preheat the oven to 425 degrees. Once all the spiedini are made, spoon any extra sauce, onion, or breadcrumb mixture into any holes in the pan. Use it all up to help keep the spiedini moist, and not to waste any. If you don’t have any mixture left, you can mix together a little sauce and breadcrumbs. SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings. UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown,

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

COCONUT RICE AND BEANS Add the Scotch Bonnet pepper and rice, then stir until every grain of rice is coated in the oil and seasonings. Add the black beans, coconut milk and water, then season with salt and pepper. Stir to combine. Bring the mixture up to a boil, then cover and turn DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. SPIEDINI ALLA SICILIANA Preheat the oven to 425 degrees. Once all the spiedini are made, spoon any extra sauce, onion, or breadcrumb mixture into any holes in the pan. Use it all up to help keep the spiedini moist, and not to waste any. If you don’t have any mixture left, you can mix together a little sauce and breadcrumbs. BEST EVER EGGPLANT PARM Preheat the oven to 350 degrees and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9×13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese. TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. TURKEY SATAY WITH SPICY PEANUT SAUCE Slice the turkey into thin strips, then add to a plastic zip-top bag along with the paste. Seal the bag, then use your hands to squish the turkey around to mix together and fully coat with all the ingredients. Refrigerate for at least 4 hours or overnight. Make the spicy peanut sauce by whisking together the peanut butter, sriracha, water, soy SICILIAN BAKED SALMON Sicilian Baked Salmon is an easy and elegant recipe that’s perfect for entertaining! Tender, meaty fillets of wild Alaskan salmon are coated with a flavorful breadcrumb crust and baked until golden brown on the outside and succulent and juicy on the inside. This post is sponsored by Wild For Salmon.All Opinions are 100% my own. OATMEAL DUTCH BABY PANCAKE If using vegan butter or cooking spray, add it to the pan before pouring in the batter. Lower the oven temperature to 425 degrees, then bake for 15-20 minutes until it’s puffed up, no longer jiggly and browned around the edges. Very important – keep the oven closed the entire time it bakes.

GROUND CHERRY TORTE

Sift in the flour, baking powder and salt, then mix until just combined. Spread the batter into the pan and smooth the top. Combine the husk cherries,1 tablespoon sugar, lemon juice and cinnamon in a small bowl, then pour over top. Use the back of a spoon or ASPARAGUS + GOAT CHEESE QUICHE Pour the filling into the pan and lay the asparagus spears evenly down over top, and press down on them gently. Crumble the goat cheese over the top, being sure it’s evenly distributed throughout. Bake the tart for about 30 minutes or until the crust is lightly BLUEBERRY PEACH CROSTATA Preheat the oven to 425 degrees. Add the blueberries to the bowl along with the salt, sugar, cinnamon and flour, then mix to combine. Roll out the dough to about a 12″ circle and transfer to a parchment lined baking sheet. Pour the fruit mixture into the center leaving a

TURKEY MOUSSAKA

Instructions. Preheat the oven to 425 degrees and line two sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt and pepper, then bake until golden brown, about

20-25 minutes.

PERUVIAN GRILLED CHICKEN WITH SPICY GREEN SAUCE, SWEET Home » Chicken + Poultry » Peruvian Grilled Chicken with Spicy Green Sauce, Sweet Potato Wedges + Avocado Cucumber Salad. Peruvian Grilled Chicken with Spicy Green Sauce, Sweet Potato Wedges + Avocado Cucumber Salad. Published: Jun 13, 2019 · Modified: Feb 19, 2021 by Coley · This post may contain affiliate links. SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings. UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown,

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. THE ART OF THE SMOOTHIE BOWL Every single recipe in this book is either vegan or vegan-adaptable (I had to put optional bacon on a bowl – I just couldn’t help myself) and gluten free, so it’s great for special diets or anyone looking to add a new healthy routine into their life. The Art of the Smoothie Bowl will officially be released on April 9th, 2019! COCONUT RICE AND BEANS Add the Scotch Bonnet pepper and rice, then stir until every grain of rice is coated in the oil and seasonings. Add the black beans, coconut milk and water, then season with salt and pepper. Stir to combine. Bring the mixture up to a boil, then cover and turn TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings. UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown,

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

COCONUT RICE AND BEANS Add the Scotch Bonnet pepper and rice, then stir until every grain of rice is coated in the oil and seasonings. Add the black beans, coconut milk and water, then season with salt and pepper. Stir to combine. Bring the mixture up to a boil, then cover and turn DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. SPIEDINI ALLA SICILIANA Preheat the oven to 425 degrees. Once all the spiedini are made, spoon any extra sauce, onion, or breadcrumb mixture into any holes in the pan. Use it all up to help keep the spiedini moist, and not to waste any. If you don’t have any mixture left, you can mix together a little sauce and breadcrumbs. SPIEDINI ALLA SICILIANA Preheat the oven to 425 degrees. Once all the spiedini are made, spoon any extra sauce, onion, or breadcrumb mixture into any holes in the pan. Use it all up to help keep the spiedini moist, and not to waste any. If you don’t have any mixture left, you can mix together a little sauce and breadcrumbs. BEST EVER EGGPLANT PARM Preheat the oven to 350 degrees and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9×13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese. TURKEY SATAY WITH SPICY PEANUT SAUCE Slice the turkey into thin strips, then add to a plastic zip-top bag along with the paste. Seal the bag, then use your hands to squish the turkey around to mix together and fully coat with all the ingredients. Refrigerate for at least 4 hours or overnight. Make the spicy peanut sauce by whisking together the peanut butter, sriracha, water, soy

GROUND CHERRY TORTE

Sift in the flour, baking powder and salt, then mix until just combined. Spread the batter into the pan and smooth the top. Combine the husk cherries,1 tablespoon sugar, lemon juice and cinnamon in a small bowl, then pour over top. Use the back of a spoon or OATMEAL DUTCH BABY PANCAKE If using vegan butter or cooking spray, add it to the pan before pouring in the batter. Lower the oven temperature to 425 degrees, then bake for 15-20 minutes until it’s puffed up, no longer jiggly and browned around the edges. Very important – keep the oven closed the entire time it bakes. ASPARAGUS + GOAT CHEESE QUICHE Pour the filling into the pan and lay the asparagus spears evenly down over top, and press down on them gently. Crumble the goat cheese over the top, being sure it’s evenly distributed throughout. Bake the tart for about 30 minutes or until the crust is lightly BLUEBERRY PEACH CROSTATA Preheat the oven to 425 degrees. Add the blueberries to the bowl along with the salt, sugar, cinnamon and flour, then mix to combine. Roll out the dough to about a 12″ circle and transfer to a parchment lined baking sheet. Pour the fruit mixture into the center leaving a SMOKED BARRAMUNDI WITH SPRING VEGETABLE SALAD Instructions. Place the barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate

for 4 hours.

TURKEY MOUSSAKA

Instructions. Preheat the oven to 425 degrees and line two sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt and pepper, then bake until golden brown, about

20-25 minutes.

PERUVIAN GRILLED CHICKEN WITH SPICY GREEN SAUCE, SWEET Home » Chicken + Poultry » Peruvian Grilled Chicken with Spicy Green Sauce, Sweet Potato Wedges + Avocado Cucumber Salad. Peruvian Grilled Chicken with Spicy Green Sauce, Sweet Potato Wedges + Avocado Cucumber Salad. Published: Jun 13, 2019 · Modified: Feb 19, 2021 by Coley · This post may contain affiliate links. SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings. UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown,

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. THE ART OF THE SMOOTHIE BOWL Every single recipe in this book is either vegan or vegan-adaptable (I had to put optional bacon on a bowl – I just couldn’t help myself) and gluten free, so it’s great for special diets or anyone looking to add a new healthy routine into their life. The Art of the Smoothie Bowl will officially be released on April 9th, 2019! COCONUT RICE AND BEANS Add the Scotch Bonnet pepper and rice, then stir until every grain of rice is coated in the oil and seasonings. Add the black beans, coconut milk and water, then season with salt and pepper. Stir to combine. Bring the mixture up to a boil, then cover and turn TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings. UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown,

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. THE ART OF THE SMOOTHIE BOWL Every single recipe in this book is either vegan or vegan-adaptable (I had to put optional bacon on a bowl – I just couldn’t help myself) and gluten free, so it’s great for special diets or anyone looking to add a new healthy routine into their life. The Art of the Smoothie Bowl will officially be released on April 9th, 2019! COCONUT RICE AND BEANS Add the Scotch Bonnet pepper and rice, then stir until every grain of rice is coated in the oil and seasonings. Add the black beans, coconut milk and water, then season with salt and pepper. Stir to combine. Bring the mixture up to a boil, then cover and turn TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. SPIEDINI ALLA SICILIANA Preheat the oven to 425 degrees. Once all the spiedini are made, spoon any extra sauce, onion, or breadcrumb mixture into any holes in the pan. Use it all up to help keep the spiedini moist, and not to waste any. If you don’t have any mixture left, you can mix together a little sauce and breadcrumbs. BEST EVER EGGPLANT PARM Preheat the oven to 350 degrees and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9×13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese. TURKEY SATAY WITH SPICY PEANUT SAUCE Slice the turkey into thin strips, then add to a plastic zip-top bag along with the paste. Seal the bag, then use your hands to squish the turkey around to mix together and fully coat with all the ingredients. Refrigerate for at least 4 hours or overnight. Make the spicy peanut sauce by whisking together the peanut butter, sriracha, water, soy

GROUND CHERRY TORTE

Sift in the flour, baking powder and salt, then mix until just combined. Spread the batter into the pan and smooth the top. Combine the husk cherries,1 tablespoon sugar, lemon juice and cinnamon in a small bowl, then pour over top. Use the back of a spoon or OATMEAL DUTCH BABY PANCAKE If using vegan butter or cooking spray, add it to the pan before pouring in the batter. Lower the oven temperature to 425 degrees, then bake for 15-20 minutes until it’s puffed up, no longer jiggly and browned around the edges. Very important – keep the oven closed the entire time it bakes. ASPARAGUS + GOAT CHEESE QUICHE Pour the filling into the pan and lay the asparagus spears evenly down over top, and press down on them gently. Crumble the goat cheese over the top, being sure it’s evenly distributed throughout. Bake the tart for about 30 minutes or until the crust is lightly BLUEBERRY PEACH CROSTATA Preheat the oven to 425 degrees. Add the blueberries to the bowl along with the salt, sugar, cinnamon and flour, then mix to combine. Roll out the dough to about a 12″ circle and transfer to a parchment lined baking sheet. Pour the fruit mixture into the center leaving a SMOKED BARRAMUNDI WITH SPRING VEGETABLE SALAD Instructions. Place the barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate

for 4 hours.

TURKEY MOUSSAKA

Instructions. Preheat the oven to 425 degrees and line two sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt and pepper, then bake until golden brown, about

20-25 minutes.

PERUVIAN GRILLED CHICKEN WITH SPICY GREEN SAUCE, SWEET Home » Chicken + Poultry » Peruvian Grilled Chicken with Spicy Green Sauce, Sweet Potato Wedges + Avocado Cucumber Salad. Peruvian Grilled Chicken with Spicy Green Sauce, Sweet Potato Wedges + Avocado Cucumber Salad. Published: Jun 13, 2019 · Modified: Feb 19, 2021 by Coley · This post may contain affiliate links. SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings. UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown,

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. THE ART OF THE SMOOTHIE BOWL Every single recipe in this book is either vegan or vegan-adaptable (I had to put optional bacon on a bowl – I just couldn’t help myself) and gluten free, so it’s great for special diets or anyone looking to add a new healthy routine into their life. The Art of the Smoothie Bowl will officially be released on April 9th, 2019! COCONUT RICE AND BEANS Add the Scotch Bonnet pepper and rice, then stir until every grain of rice is coated in the oil and seasonings. Add the black beans, coconut milk and water, then season with salt and pepper. Stir to combine. Bring the mixture up to a boil, then cover and turn TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings. UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown,

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. THE ART OF THE SMOOTHIE BOWL Every single recipe in this book is either vegan or vegan-adaptable (I had to put optional bacon on a bowl – I just couldn’t help myself) and gluten free, so it’s great for special diets or anyone looking to add a new healthy routine into their life. The Art of the Smoothie Bowl will officially be released on April 9th, 2019! COCONUT RICE AND BEANS Add the Scotch Bonnet pepper and rice, then stir until every grain of rice is coated in the oil and seasonings. Add the black beans, coconut milk and water, then season with salt and pepper. Stir to combine. Bring the mixture up to a boil, then cover and turn TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. SPIEDINI ALLA SICILIANA Preheat the oven to 425 degrees. Once all the spiedini are made, spoon any extra sauce, onion, or breadcrumb mixture into any holes in the pan. Use it all up to help keep the spiedini moist, and not to waste any. If you don’t have any mixture left, you can mix together a little sauce and breadcrumbs. BEST EVER EGGPLANT PARM Preheat the oven to 350 degrees and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9×13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese. TURKEY SATAY WITH SPICY PEANUT SAUCE Slice the turkey into thin strips, then add to a plastic zip-top bag along with the paste. Seal the bag, then use your hands to squish the turkey around to mix together and fully coat with all the ingredients. Refrigerate for at least 4 hours or overnight. Make the spicy peanut sauce by whisking together the peanut butter, sriracha, water, soy

GROUND CHERRY TORTE

Sift in the flour, baking powder and salt, then mix until just combined. Spread the batter into the pan and smooth the top. Combine the husk cherries,1 tablespoon sugar, lemon juice and cinnamon in a small bowl, then pour over top. Use the back of a spoon or OATMEAL DUTCH BABY PANCAKE If using vegan butter or cooking spray, add it to the pan before pouring in the batter. Lower the oven temperature to 425 degrees, then bake for 15-20 minutes until it’s puffed up, no longer jiggly and browned around the edges. Very important – keep the oven closed the entire time it bakes. ASPARAGUS + GOAT CHEESE QUICHE Pour the filling into the pan and lay the asparagus spears evenly down over top, and press down on them gently. Crumble the goat cheese over the top, being sure it’s evenly distributed throughout. Bake the tart for about 30 minutes or until the crust is lightly BLUEBERRY PEACH CROSTATA Preheat the oven to 425 degrees. Add the blueberries to the bowl along with the salt, sugar, cinnamon and flour, then mix to combine. Roll out the dough to about a 12″ circle and transfer to a parchment lined baking sheet. Pour the fruit mixture into the center leaving a SMOKED BARRAMUNDI WITH SPRING VEGETABLE SALAD Instructions. Place the barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate

for 4 hours.

TURKEY MOUSSAKA

Instructions. Preheat the oven to 425 degrees and line two sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt and pepper, then bake until golden brown, about

20-25 minutes.

PERUVIAN GRILLED CHICKEN WITH SPICY GREEN SAUCE, SWEET Home » Chicken + Poultry » Peruvian Grilled Chicken with Spicy Green Sauce, Sweet Potato Wedges + Avocado Cucumber Salad. Peruvian Grilled Chicken with Spicy Green Sauce, Sweet Potato Wedges + Avocado Cucumber Salad. Published: Jun 13, 2019 · Modified: Feb 19, 2021 by Coley · This post may contain affiliate links. SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings. UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown,

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. THE ART OF THE SMOOTHIE BOWL Every single recipe in this book is either vegan or vegan-adaptable (I had to put optional bacon on a bowl – I just couldn’t help myself) and gluten free, so it’s great for special diets or anyone looking to add a new healthy routine into their life. The Art of the Smoothie Bowl will officially be released on April 9th, 2019! COCONUT RICE AND BEANS Add the Scotch Bonnet pepper and rice, then stir until every grain of rice is coated in the oil and seasonings. Add the black beans, coconut milk and water, then season with salt and pepper. Stir to combine. Bring the mixture up to a boil, then cover and turn TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings. UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown,

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. THE ART OF THE SMOOTHIE BOWL Every single recipe in this book is either vegan or vegan-adaptable (I had to put optional bacon on a bowl – I just couldn’t help myself) and gluten free, so it’s great for special diets or anyone looking to add a new healthy routine into their life. The Art of the Smoothie Bowl will officially be released on April 9th, 2019! COCONUT RICE AND BEANS Add the Scotch Bonnet pepper and rice, then stir until every grain of rice is coated in the oil and seasonings. Add the black beans, coconut milk and water, then season with salt and pepper. Stir to combine. Bring the mixture up to a boil, then cover and turn TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. SPIEDINI ALLA SICILIANA Preheat the oven to 425 degrees. Once all the spiedini are made, spoon any extra sauce, onion, or breadcrumb mixture into any holes in the pan. Use it all up to help keep the spiedini moist, and not to waste any. If you don’t have any mixture left, you can mix together a little sauce and breadcrumbs. BEST EVER EGGPLANT PARM Preheat the oven to 350 degrees and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9×13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese. TURKEY SATAY WITH SPICY PEANUT SAUCE Slice the turkey into thin strips, then add to a plastic zip-top bag along with the paste. Seal the bag, then use your hands to squish the turkey around to mix together and fully coat with all the ingredients. Refrigerate for at least 4 hours or overnight. Make the spicy peanut sauce by whisking together the peanut butter, sriracha, water, soy

GROUND CHERRY TORTE

Sift in the flour, baking powder and salt, then mix until just combined. Spread the batter into the pan and smooth the top. Combine the husk cherries,1 tablespoon sugar, lemon juice and cinnamon in a small bowl, then pour over top. Use the back of a spoon or OATMEAL DUTCH BABY PANCAKE If using vegan butter or cooking spray, add it to the pan before pouring in the batter. Lower the oven temperature to 425 degrees, then bake for 15-20 minutes until it’s puffed up, no longer jiggly and browned around the edges. Very important – keep the oven closed the entire time it bakes. ASPARAGUS + GOAT CHEESE QUICHE Pour the filling into the pan and lay the asparagus spears evenly down over top, and press down on them gently. Crumble the goat cheese over the top, being sure it’s evenly distributed throughout. Bake the tart for about 30 minutes or until the crust is lightly BLUEBERRY PEACH CROSTATA Preheat the oven to 425 degrees. Add the blueberries to the bowl along with the salt, sugar, cinnamon and flour, then mix to combine. Roll out the dough to about a 12″ circle and transfer to a parchment lined baking sheet. Pour the fruit mixture into the center leaving a SMOKED BARRAMUNDI WITH SPRING VEGETABLE SALAD Instructions. Place the barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate

for 4 hours.

TURKEY MOUSSAKA

Instructions. Preheat the oven to 425 degrees and line two sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt and pepper, then bake until golden brown, about

20-25 minutes.

PERUVIAN GRILLED CHICKEN WITH SPICY GREEN SAUCE, SWEET Home » Chicken + Poultry » Peruvian Grilled Chicken with Spicy Green Sauce, Sweet Potato Wedges + Avocado Cucumber Salad. Peruvian Grilled Chicken with Spicy Green Sauce, Sweet Potato Wedges + Avocado Cucumber Salad. Published: Jun 13, 2019 · Modified: Feb 19, 2021 by Coley · This post may contain affiliate links. SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

RECIPE INDEX

Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings.

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown, DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. BEST EVER EGGPLANT PARM Preheat the oven to 350 degrees and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9×13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese. TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. SMOKED BARRAMUNDI WITH SPRING VEGETABLE SALAD Instructions. Place the barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate

for 4 hours.

SEASONAL RECIPES MADE WITH HIGH-QUALITY Spanish Gigante Bean Salad. Fried Artichoke, Kale + Asparagus Salad with Pickled Celery + Creamy Parmesan Dressing. Summer Kale + Blueberry Salad. Detox (ish) Kale Salad. Brussels Sprout, Kale + Apple Salad with Sharp Cheddar, Bacon + Pecans. Heirloom

RECIPE INDEX

Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley

ABOUT | COLEY COOKS

About. Hey there! I’m Nicole Gaffney, or Coley as I’m known to friends and family. I’m a professionally trained chef, author, recipe developer and tv personality. You might recognize me as being a regular guest on QVC, host of The Chef’s Kitchen (a syndicated cooking show) or as the second runner up on season 10 of Food Network

Star.

ROASTED CAULIFLOWER WITH BREADCRUMBS, CAPERS, ALMONDS Preheat the oven to 425 degrees. Toss the cauliflower with 2 tablespoons olive oil, salt, and pepper, then spread out onto a parchment lined sheet pan. Bake for about 20 minutes, or until the cauliflower is browned on the outside and just barely tender inside. While the cauliflower is roasting, prepare the toppings.

FLOUNDER MEUNIÈRE

Repeat with the remaining fish. Pour out the oil, wipe out the pan and lower the heat to medium. Add in the butter and let it cook until it starts to turn golden brown and smells nutty, about 4 minutes. Toss in the thyme sprig (if using) and stand back because it will spit and

spatter.

UNBREADED EGGPLANT PARM Instructions. Preheat the oven to 425 degrees and line 3 sheet pans with parchment paper. Brush the eggplant slices lightly with olive oil on both sides, then lay them out in an even layer on the sheet pans. Sprinkle with salt, then bake until golden brown, DIJON HERB CRUSTED RACK OF LAMB Instructions. Preheat the oven to 350 degrees F. Trim the majority of the fat cap off the top of the lamb, then season on both sides with salt and pepper. Heat vegetable oil in a large skillet over high heat, then sear the lamb until browned on all sides. BEST EVER EGGPLANT PARM Preheat the oven to 350 degrees and set aside 1 ½ cups each of mozzarella and provolone. Pour just enough sauce to coat the bottom of a 9×13 inch casserole dish. Place a single, even layer of eggplant over the sauce, then top with a sprinkling of each cheese. TURKISH COFFEE FLOURLESS CHOCOLATE CAKE Instructions. Preheat the oven to 350 degrees and butter the bottom of a 9-inch springform pan. Melt the butter and chocolate over a double boiler, then remove from the heat. Whisk together the egg yolks and ½ cup sugar until light and frothy. SMOKED BARRAMUNDI WITH SPRING VEGETABLE SALAD Instructions. Place the barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt have fully dissolved. Pour the mixture over the fish, cover and refrigerate

for 4 hours.

RECIPE INDEX

Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley THE ART OF THE SMOOTHIE BOWL Well, for a few reasons. Most of you know that a few years ago I opened up a little smoothie shop here in Brigantine called Soulberri.In the process of developing recipes, I fell in love with smoothie bowls because of their texture: a thick, ice cream or sorbet-like blend with a myriad of different toppings. SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another 30 minutes. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. PASTA WITH SHAVED ASPARAGUS + RAMP PESTO When the water is boiling, add a generous amount of salt, along with the pasta, and cook until very al dente. Drop the asparagus into the pasta water, gently stir and count to ten. Reserve a cup or two of the pasta water, then drain. Transfer the pasta and asparagus to a serving bowl and toss with the pesto, thinning out with a bit of pasta HEIRLOOM TOMATO SALAD WITH BLUE CHEESE AND FRIED SHALLOTS Remove fried shallots with a spider or slotted spoon, then place on paper towels to drain. Whisk together minced shallots, honey, sherry vinegar, salt, and pepper in a small bowl. Slowly whisk in olive oil until emulsified. Arrange tomatoes on a large platter, sprinkle with ASPARAGUS + GOAT CHEESE QUICHE Pour the filling into the pan and lay the asparagus spears evenly down over top, and press down on them gently. Crumble the goat cheese over the top, being sure it’s evenly distributed throughout. Bake the tart for about 30 minutes or until the crust is lightly CELERY ROOT + PARSNIP GRATIN Grease the bottom of a gratin dish, pie plate, or other small-medium baking dish. Place down one even layer of celery root, then sprinkle with a generous amount of salt and pepper, then top with a layer of parsnip. Sprinkle the parsnip layer with more salt and pepper, along with a tiny bit of nutmeg and a sprinkle of gruyere. RICOTTA CHEESECAKE WITH PLUMS Pour batter over the crust and smooth out the top. Carefully fan out the plums and arrange them in a pretty pattern on top. Sprinkle with remaining tablespoon of lemon juice. Combine remaining tablespoon of sugar and cinnamon in a small bowl, then sprinkle over the cake. Bake

at

4 INGREDIENT FLOURLESS CHOCOLATE SOUFFLÉ CAKES Instructions. Preheat the oven to 350 degrees and butter 4 4-inch ramekins, then place them on a sheet pan. Gently melt the butter and chocolate, either over a double boiler or in the microwave, in intervals, at half power. Let cool slightly. Whisk together the egg

yolks and 3

MEYER LEMON MARMALADE COLEY COOKS MEYER LEMON MARMALADE Reduce the heat to a simmer and cook for about 20 minutes, until the lemons break down and the liquid reduces quite a bit. It should be thick and syrupy. Allow the mixture to cool. Remove the lemon seeds and cardamom pods, then transfer the marmalade to a jar (or jars). Cover and keep refrigerated for up to 1 month. * Skip to primary navigation * Skip to main content * Skip to primary sidebar

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