Crispy Potatoes with Goat Cheese Aioli

I often find myself trying to think of fun innovative sides I can pair with protein. Lots of times when I open the refrigerator I see a handful of things on the brink of expiration. That is what inspired me for this side dish.

On my Sunday shopping, I grabbed a bag of potatoes, knowing that I could do something with them. They are so versatile; you can make some for dinner, and use for rest for hash browns on the weekend for breakfast! I had leftover goat cheese from my “Not so Basic Turkey Burger” recipe as well as a variety of herbs I knew had to be used within a day or so.

Also, no one can argue that the best accompaniment to lots of good side dishes is an excellent dipping sauce! Please enjoy.

Crispy Potatoes with Goat Cheese Aioli



  • 1/2 bag of small Yellow Potatoes
  • 1 handful of chopped Parsley
  • 2 sprigs of Rosemary
  • 1 1/2 tspn of Paprika
  • few cloves of Garlic
  • 1 quarter of sliced Red Onion
  • 1 tbsp of Garlic Salt
  • 2 tbsp of EVOO

Make it:

  • Quarter all the potatoes and slice the red onion
  • Toss together the onion potatoes, olive oil, herbs, garlic and spice mix
  • Pan fry for about 30 mins or until tender (no need to add additional oil)
  • Garnish with fresh chopped parsley

Goat Cheese Aioli


  • 4 tbsp of Goat Cheese
  • 2 tbsp of Just Mayo
  • 1/2 Lemon
  • 6 leave of chopped Sage
  • 2 tspn of Cayenne Pepper
  • 1 tbsp of Garlic Salt
  • Salt and pepper to taste

Make it:

  • Whisk together all ingredients until smooth; garnish with extra Sage Leaves

Bye Bye Basic Turkey Burgers

Finding creative ways to add flare and flavor to your everyday Turkey Burgers can be daunting. But simple flavorful ingredients can not only add flavor but enhance nutrients and bring textures to what we once called, the boring and just plain basic turkey burger. #byebasicburgers

I serve these on Toasty Wheat Buns and my Cannellini Bean Hash


Goat Cheese Turkey Burger with Spicy Chunky Avocado Mayo


  • 1lb ground turkey
  • 3 tbs of goat cheese
  • 1 handful of chopped parsley
  • 2 pinches of chopped sage
  • half of a jalapeno (optional)
  • few cloves of garlic
  • 1 egg
  • 1/4 cup of cous cous

Make it:

  • Combine ground turkey, egg, herbs, jalapeno, garlic – mix with hands
  • Add goat cheese and combine
  • Use the cous cous as your binder, add more or less depending on preference.
  • Pan fry until cooked through and spread a little extra goat cheese on top

Spicy Chunky Avocado Mayo


  • 1 Avocado
  • 1/2 Lemon
  • 1/2 Jalapeno with seeds
  • 1 1/2 tsps of Paprika
  • 1 table spoon of Just Mayo
  • Salt and pepper to taste

Make it:

  • Blend all ingredients together. I leave it chunky for a texture contrast

Market Salad with Brussels Sprout Chips

Healthy and fast weekday meals are hard to come by. Especially if you are interested or looking for some variety, because as we all know cooking the same recipes gets old!

Tonight i’d like to share with you what I call the ‘The Market Salad’ with ‘Brussels Sprout Chips’. What makes this a market salad is that all the ingredients are sourced from the Farmers Market. The great news is that Farmers Markets are in lots of cities everywhere!

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Market Salad:


  • 1 Handful of arugula
  • 1 Handful of spinach
  • 1/2 Cucumber (local / organic)
  • 1/2 Tomato (local / organic)

Make it:

  • Dice cucumber in rounds, then julienne
  • Dice tomato
  • Mix all ingredients together and toss in market salad dressing (recipe below)

Market Salad Dressing:


  • 1 Tablespoon of Extra Virgin Olive Oil (EVOO)
  • 3 Tablespoons of fresh squeezed lemon juice (chefs recommendation – use a citrus press, like this to avoid seeds)
  • 1 Tablespoon of red wine vinegar

*whisk all ingridents together until blended

Market Salad

Brussels Sprout Chips


  • 1 Tablespoon of Extra Virgin Olive Oil (EVOO)
  • 2 Teaspoons of salt
  • 1 Dozen brussels sprouts

Make it: 

  • Trim the ends off each brussels sprout
  • Peel each leaf off the sprout (chefs recommendation – once the leaves stop easily coming off, cut the end off the brussels sprout again, this will make it easier to peel off more leaves)
  • Toss the brussels sprout leaves in the olive oil and salt (add pepper if preferred)
  • Cover sheet pan with foil and lay the leaves out so they are evenly spaced
  • Bake for 10 mins at 375 degrees on the top oven rack
  • Leaves should look brown with some green

Brussel Chips