Bacon Fig & Gorgonzola Burger


Michael and I went to a restaurant in town called Eureka’s for lunch one day and that is what inspired this recipe.  Eureka’s specialized in gourmet burgers and is absolutely delicious. I ordered their Fig Marmalade Burger (which I’m still not sure why the fig spread is called a “marmalade.” I thought marmalades were made of citrus fruit with a peel…) and loved the sweet fig and bacon combination. I revised it a bit by doing gorgonzola instead of goat cheese so there was more of a “bite” to it. I’ve now made it 4 or 5 times and twice for dinner parties. Its easy, delicious and definitely a crowd pleaser.  Hope you enjoy!

Ingredients: Serves 4

4 hamburger patties

4 hamburger bun

1 cup crumbled gorgonzola

fig jam

8 strips of bacon cooked crisp



Grill burger patties on a outdoor grill until you’ve reached desired doneness. Spread fig jam on both the top and bottom of the bun. Layer in the burger, gorgonzola, bacon and arugula. Serve and enjoy!

Grilled Sausage, Corn and Arugula Salad


I love nothing more than a four ingredient recipe. This salad is hearty, delicious and randomly healthy. Isn’t it awesome when you realize you’re eating healthy accidentally? That’s pretty much how I cook all the time. I think of something that is going to be flavorful, satisfying and make me feel good afterward. Lo and behold its usually healthy! Its because the “feel good afterward” part usually only happens when you’re nice to your body and fill it with good stuff. Well, you might be asking, I see a sausage in the above photo. Its actually a chicken sausage that is around 160 calories. Not to0 bad. And if you don’t go crazy with the dressing it ends up being a 300 – 350 calorie meal. I don’t usually go on and on about calories because it tends to take the fun out of things. But if you are trying to watch your weight just remember that how you feel after you eat is a good indicator of health. Enjoy!


1 package (4 links) of chicken sausage (I get the Chicken Sausage Chardonnay from Trader Joes)

1 bag arugula

4 ears of corn (husk on)

1 bottle greek feta dressing (from Trader Joe’s) or any dressing you like


Heat your gas grill to medium high heat. Place corn (husk on) directly onto grill. After 10 minutes or so flip them over. Add sausages to grill and cook on both sides until they get nice grill marks. Turn off grill and remove corn and sausages.

Remove the husks from the corn and cut it off the cobb. Slice sausages. Take arugula and place it in a salad bowl (or you can make individual plates). Top with corn and sausage. Drizzle your dressing over the top. If you like, crack some black pepper over the salad. Serve and enjoy.

Artichoke and Arugula Quiche


I’m the kind of person that usually has some leftover pie dough in my freezer and it comes in very handy when I want to make a quick quiche. My policy is to make a bigger batch of pie dough anytime I need it because then I have some for later. This recipe is so flippin’ easy and is muy delicioso. Its great for breakfast, brunch or a baby shower. (What is it with quiches and baby showers? I swear that apart from making them at home thats the only time I see them.) I like this recipe because its sort of like a spinach artichoke idea but with arugula instead. So its a little more peppery and exciting. Try it out and enjoy!


Artichoke & Arugula Quiche


3/4 cup shredded quattro formaggi (parmesan, fontina. pr0volone, asiago, mozzarella)

¾ cup milk

4 eggs 3 egg whites

1 tbs butter

1 can artichoke hearts drained and cut in quarters

1 large clove garlic minced

1 cup chopped arugula

1 tsp salt

1/8 tsp black pepper

1 pie dough recipe (See below. Makes two pie crusts)

Roll out 1/2 the dough on floured surface to make a 12-inch round. (Freeze the other half). Transfer to 9-inch-diameter glass pie pan. Pierce crust all over with fork.

Position rack in center of oven and preheat to 400°F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack. Reduce temperature to 375°F.

Whisk together eggs, egg whites, milk, cheese, salt & pepper. Set aside

Heat saute pan to medium heat and melt butter. Add minced garlic and cook 1 minute until garlic is fragrant but not browned. Add artichokes and cook until combined. Turn off heat and add arugula. Combine just until arugula is lightly wilted.

Put artichoke mixture in the pie crust. Pour egg mixture on top. Bake for 30-35 minutes until top is golden brown. Let cook for 10 minutes. Serve.

Pie Dough

2 3/4 Cups Flour

½ Tbs Salt

4 Tbs cold unsalted butter cut into pieces

1 Cup Shortening

½ Cup Water

Mix the flour and salt together in a large bowl. Add the butter and using your fingers cut in into the flour until the mixture looks like coarse crumbs. Break up the shortening an add it in little bits and cut it into mixture with your hands. Continue working the mixture until it has small clumps and curds. Switch to a wooden spoon and add the ice water, stirring to incorporate it. Turn the dough out onto a floured work surface and fold it over on its self a few times. Wrap dough in plastic and refrigerate for at least 2 hours or for as long as 5 days.