caprese salad

This salad is synonymous with summer! You can enjoy it year-round, but it is spectacular during the summer months when the fresh tomatoes and basil are at their peak.

  • 3 heirloom tomatoes
  • 2 large, fresh mozzerella balls
  • 8-10 basil leaves
  • olive oil
  • sea salt
  • balsamic vinegar (optional)

Slice the tomatoes and mozzerella. Layer the tomato, mozzerella, basil and arrange on a plate. Drizzle with oilive oil (and balsamic if you wish) and sprinkle with sea salt. Enjoy!

roasted cauliflower


Roasting cauliflower brings out a nutty flavor that’s absolutely delicious! We’ve turned many people into cauliflower eaters with this recipe (including my Mom who swore that she hated cauliflower…and now she loves it)!

  • 1 head of cauliflower, cut into small florets
  • olive oil
  • salt, pepper, herbs (chives, thyme, oregano, parsley are all good options)

Drizzle the cauliflower with olive oil and sprinkle with salt and pepper. Toss together. Preheat oven to 400 degrees and roast for 25-30 min. (or until golden brown) turning every 10 min. Sprinkle with herbs and serve.

pulled chicken with green chiles

  • 2.5 lb. chicken breasts  
  • 1/2 of a yellow onion, diced
  • 2 cloves of garlic, minced
  • 1/2 T. chili powder
  • 1/2 T. cumin
  • 1 1/4 t. kosher salt
  • 1 (4 oz) can diced green chiles
  • 1 can diced tomatoes
  • 1 cup chicken broth

Put everything in the crock pot and set it on low for at least 6 hours (can be more). After several hours, use a  fork to break up the chicken until shredded and add more salt/seasoning/spice to taste.  

Serve in a variety of ways: eat in burritos, serve over rice, layer it on nachos—just add cheese, avocado, tomatoes, etc.! It makes a ton as is easy to freeze the leftovers.







  • 1/2 pound pizza dough per calzone
  • mozzarella cheese, shredded
  • pizza sauce (we use one can tomato sauce with italian herbs & parmesan cheese added to taste)
  • ricotta cheese
  • your favorite pizza toppings (pepperoni, bell peppers, olives, sauteed mushrooms & spinach, etc…)


  1. preheat oven to 350°f.
  2. roll pizza dough out to 10-12″ diameter circle.
  3. in one half of the dough circle, leaving room along the edge, add a handful of mozzarella cheese, a large spoon of ricotta, a spoon of pizza sauce, and top with your other ingredients.
  4. fold dough over and pinch edge shut (calzone should be a semi-circular pouch of deliciousness now).
  5. bake on cookie sheet for 12-15 minutes, or until crust is golden brown.
  6. enjoy!

thai lettuce cups






  1. bibb or butter lettuce
  2. ground pork
  3. water chestnuts (1 can)
  4. soy sauce
  5. onion (1/2 medium)
  6. toppings: grated carrots, cilantro, thinly sliced peppers, jalepenos, avocado, sour cream, siracha


  1. separate the lettuce-making sure to preserve the cups. wash and dry well
  2. heat olive oil in a pan and saute the onion
  3. add pork to the onion once softened and cook until browned
  4. add water chestnuts and combine
  5. add soy sauce to desired saltiness
  6. serve with all toppings for build-your-own cups
  7. enjoy


  1. this can be done with any meat, seafood or veggie (stir fried veggies/chopped tofu would be great). we have also done grilled shrimp–grilling and then chopping the shrimp and tossing with fresh onion and tomatoes–a delicious summertime dish
  2. add any toppings you like
  3. we make a mixture of sour cream and siracha and dip the cups in–yum!

fried mush

who doesn’t love eating something called mush?  this is a fleckenstein family tradition and great on a cold winter morning.




  • 1-1/4 cup cornmeal
  • 3-1/2 cups water


  1. in a medium sauce pan, bring 2-1/2 cups water to a boil.
  2. in a small mixing bowl, combine remaining 1 cup water and cornmeal.
  3. add cornmeal mixture to boiling water, and reduce heat to low.
  4. cook until mixture thickens, approximately 3-5 minutes.
  5. transfer “mush” into a loaf pan and refrigerate for at least one hour.
  6. when ready to cook, remove mush from loaf pan and cut into 1/2″ slices.
  7. fry slices in lightly greased skillet for 4-5 minutes per side, or until lightly browned.

suggested servings

  • fried mush & maple syrup
  • fried mush with applesauce for dipping

banana muffins

a fleckenstein family recipe that was a favorite to wake up to.  a great way to use up bananas that are just a little too ripe to eat.  this recipes make 18-20 medium sized muffins.




  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 large ripe bananas, mashed
  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup buttermilk (or 1 cup milk + 1 T vinegar or lemon juice)
  • 1 tsp vanilla extract


  1. pre-heat oven to 400°f.  grease muffin tins or use liner cups.
  2. in a mixer, beat together butter and sugar on medium until light and fluffy.
  3. add eggs 1 at a time, beating mixture well after each egg.
  4. add bananas, beating until smooth.
  5. in a small bowl mix flour, salt, baking soda, baking powder.
  6. adding flour mixture and buttermilk alternately into the egg mixture, stirring after each addition until dry ingredients are just moistened – be careful not to over-mix batter.
  7. add vanilla and stir in.
  8. spoon batter into prepared muffin tin(s), filling cups 2/3 full.
  9. bake until lightly golden, approximately 15-18 minutes.
  10. transfer to wire rack to cool.
  11. enjoy!



jim’s fall-off-the-bone new york carolina ribs


  • 2 racks baby back pork ribs
  • spice rub
  • 1+ cup apple cider vinegar
  • 1+ cans beer
  • barbecue sauce


  1. pre-heat oven to 225°f
  2. cover ribs with spice rub and place in deep baking pan
  3. add 1 cup apple cider vinegar and 1 can beer to pan
  4. cook uncovered for 2-1/2 hours
  5. seal pan with foil and cook for 4 hours
  6. discard any remaining liquid in pan and cover ribs with barbecue sauce
  7. re-seal pan and refrigerate overnight
  8. preheat oven to 225°f
  9. add a little beer and apple cider vinegar to bottom of pan and re-seal pan
  10. cook until ribs are tender, approximately 1-2 hours
  11. preheat grill
  12. finish ribs on grill, with additional barbecue sauce
  13. enjoy

roasted pork tenderloin & cauliflower hash


  • 2 pork tenderloins, 3/4 lb. each
  • 1/3 cup flat leaf parsley, finely chopped
  • 1 T rosemary, minced
  • 1 T sage, minced
  • 1 apple, peeled, cored & cut into 1/4″ dice
  • 1/2 onion, finely chopped
  • 2 cups cauliflower florets
  • 3 cups potatoes, peeled & cut into 1/4″ dice
  • 1/4 lb. bacon, cut into 1/4″ dice
  • salt
  • pepper
  • 2 T olive oil


  1. pat pork tenderloins dry.  season with salt and pepper, and coat with herb mixture.
  2. pre-heat oven to 400°f.
  3. heat 1 T oil in an ovenproof skillet over moderate heat.  add seasoned tenderloins and brown for 4 minutes per side.
  4. place skillet in oven and roast pork until thermometer inserted in thickest part of tenderloin reads 145-150°f, approximately 12-15 minutes.  when done, transfer pork to cutting board, and let rest for 10 minutes.
  5. steam potatoes and cauliflower until tender. drain and cool.
  6. heat 1 T oil in skillet, add bacon, and cook over moderate heat until crispy, approximately 5 minutes.
  7. add onion to skillet and cook until browned, stirring occasionally, approximately 10 minutes.
  8. add apple to skillet and cook until apple softens, approximately 2 minutes.
  9. add potato and cauiflower to skillet and cook until browned, approximately 6-8 minutes.
  10. season hash with salt & pepper to taste.
  11. slice pork into 1/2″ thick medallions and serve over cauliflower hash.
  12. enjoy.

salmon club sandwich


  • salmon (about 3 oz. per sandwich)
  • bacon (1-2 pieces per sandwich)
  • sprouts
  • ciabatta bread
  • vinaigrette


  1. rub the salmon with olive oil and sprinkle with pepper and sea salt.
  2. heat a pan or grill and sear the salmon, skin side up, for a couple of minutes. flip the salmon and cook, skin side down, until cooked through.
  3. cook bacon
  4. break up salmon with a fork.
  5. assemble sandwiches by placing salmon, bacon, sprouts on the bread and drizzling with vinaigrette or any other spreads you would like
  6. enjoy!


  • add avocado, tarragon mustard (this is a delicious spread that we’ve used on this sandwich-yum!), add herbs or lemon to the salmon before cooking, tomatoes or other vegetables would also be delicious