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Happy Mother’s Day to my mother (mommy 😉), the kindest most loving human I know. You taught me what it means to love unconditionally. Thank you for all the years of support and love you’ve given my family and I. We all love you so very much. ❤️❤️❤️❤️ @orlandinav

This sappy Reel has to do with the fact that my eldest is going to be a senior next year and the this damn statistic has got me super emotional. “By age 18, approximately 90% of the time you’ll ever spend with your child together has already passed.” HAPPY MOTHER’S DAY and to all the moms with little take lots of video. #mothersday #happymothersday❤️ #motherhood

This PANZANELLA TOMATO will be your go-to appetizer or lunch all summer long! It’s elegant, delicious, and so easy to make! 🍅🍅🍅🍅 Makes 4 4 large ripe tomatoes ¼ cup olive oil + plus more for plating 1 tbsp red wine vinegar 1 small garlic glove (optional) ½ tsp salt ¼ tsp pepper 2 tbsp chopped parsley ¼ red onion, diced 4 cups of cubed ciabatta or sourdough Remove the stem from each tomato, then use a tablespoon to remove the flesh from each tomato carefully. Be sure not to break through the tomato skin, Add 1½ cups of tomato flesh, olive oil, red wine vinegar, garlic, salt, and pepper to a blender. Blend until smooth and creamy. To a large bowl, add the tomato vinaigrette, chopped parsley, and red onion. Mix well. Add the bread, toss to coat, and let sit for at least 10 minutes. Next, fill the tomatoes with the soaked bread, pressing down as you fill. To plate, drizzle a bit of olive oil into each bowl. Next, add the stuffed tomato, garnish with a drizzle of olive oil and a basil sprig.

For my protein girlies! A better dip option! This high protein dip is so satisfying and delicious. High Protein Dip: 16 ounces of low-fat cottage cheese ½ cup of low-fat Greek yogurt ½ lemon juiced 1 tbsp olive oil ½ tsp salt Topping: 4 pitted dates ¼ cup walnuts 1 tbsp fresh parsley, chopped 1 tbsp honey Pinch flaky sea salt 1 ounce of feta, crumbled 1 tbsp olive oil Zest of one orange Add all the dip ingredients to a blender and blend until creamy and smooth. Pour the dip into a serving bowl. Add dates, walnuts, parsley, honey, salt, and feta to a bowl and toss. Top the dip with the toppings and garnish with 1 tbsp olive oil and orange zest. #highproteinmeals #higproteinrecipe

Recipe Below. I guarantee my version doesn’t hold a candle to Jean Georges, but it will do for now. If you don’t follow @jeremyjacobowitz , you should....he finds the best eateries around the world and always gives an honest review. I’m just waiting for him to accept my application to be his PA 😉 French Onion Croissants Ingredients: 2 tbsp butter 5 sweet yellow onions, thinly sliced 1 tsp salt 1 tbsp fresh thyme 6 croissants, cut in ½ 12 eggs (optional) 8 ounces of gruyere cheese, grated Parsley for garnish Preheat the oven to 400°F Melt the butter over medium heat. Once the butter is melted, add the sliced onions, salt, and thyme. Cook the onions low and slow, stirring often, until they have caramelized and turned a deep golden brown. Create a well in all the croissant halves and place them into the cupcake tin as shown. Fill each croissant half with one egg, some of the caramelized onions, and top with enough cheese to cover the onions. Bake for 15-20 minutes, depending on how you like your eggs. #brunch #mothersdaybrunch

Comment “Mother” and I will send you a link OR head to ByEreka.com and use code “Mother”. All redesigned wrap aprons are 25% off now til Mother’s Day!

Goodbye April! Hello May 😍

Comment “Dress” and I’ll send you a link to my must-have @ramybrook dresses! I’ll be wearing these all Spring & Summer long!

In honor of the Kentucky Derby! Full recipe below. 👗 by @ramybrook Serves 10-12 Ingredients 16 ounces of bourbon 8 ounce mint simple syrup (see recipe below) ⅓ cup fresh mint leaves + more for garnish 12 ounces of mint soda water Fill your vessel with ice, add all the ingredients, and mix well. Serve with mint garnish! Simple Syrup Ingredients: ½ cup sugar ½ cup water 4 sprigs of mint Add sugar and water to a small saucepan. Bring the sugar-water mixture to a low simmer. Stir until the sugar completely dissolves and the liquid is clear, then remove from the heat and add the mint. Let it sit for 1 hour, then remove the leaves and store your mint simple syrup in the fridge until you’re ready to use it. #batchcocktails #tgif #cocktails #mintjulep

#ImpossiblePartner This vegetarian @impossible_foods STEAK, PEPPER, ONION & CHEESE STUFFED GARLIC BREAD will make you realize that eating more plant-based meals doesn’t mean giving up steak-just giving up the stuff you don’t want! Impossible® Steak Bites From Plants is a juicy, flavorful option that works well in sandwiches, steak rice bowls, and stir-fries! #impossiblefoods #cookimpossible #vegetarianrecipes #vegetarian Makes 2 Stuffed Breads Ingredients: 6 tbsp butter, softened 1 tsp salt ¼ cup grated Parmigiano Reggiano 1 tsp garlic powder 1½ tbsp olive oil 1 bag Impossible® Steak Bites From Plants 1 large yellow onion, sliced thin 1 large red bell pepper, sliced thin 1 large green bell pepper, sliced thin 2, 14-inch loaves of sourdough bread, tops removed 12 provolone slices 2 tbsp jarred Calabrian chili pepper -Preheat oven to 350F -To make the garlic butter, add 4 tbsp butter, ½ tsp salt, ¼ cup grated Parmigiano Reggiano, and 1 tsp garlic powder to a small bowl. Use the back of a fork to mash the garlic butter together and set aside. -To a large non-stick pan, add olive oil and the Impossible® Steak Bites From Plants. Cook the steak bites over medium heat for 11 minutes or until the bites have an internal temperature of 160F. Remove the bites from the pan and set aside.  -To the same pan, add 1 tbsp of butter. Once the butter has melted, add the onions, peppers, and ½ tsp salt. Let the onion and peppers cook for about 8 minutes over medium heat then add back the Impossible® Steak Bites toss and remove from heat.  -Use a serrated knife to cut just the top off of each loaf of bread. Remove most of the bread’s soft center, but be careful not to break through the bottom.  -Divide the garlic butter and spread the mixture onto the base of each loaf as shown. -Add the following to each loaf: 3 provolone slices, ½ the steak-pepper-onion mixture, followed by 3 more provolone slices. Bake in the oven for 12 minutes. -Remove from the oven, top with Calabrian chili pepper, slice, and enjoy!

Another 30-minute, one-pan dinner for my fellow DINNER BURNOUTS. This SHRIMP & TOMATO GRATIN is incredibly easy to make and cooks for just 30 minutes. Serves 6 Ingredients: 3 pints cherry tomatoes, halved ½ onion sliced thin 4 garlic cloves minced or grated ½ fennel bulb sliced thin ½ cup basil ¾ tsp salt ½ tsp paprika ½ tsp Calabrian chili flakes or dried Aleppo 2 tbsp olive oil 1½ lbs deveined and de-shelled shrimp Breadcrumb Ingredients: 1 cup panko breadcrumbs ½ cup sliced toasted almonds 3 tbsp fresh parsley 2 tsp dried oregano ½ tsp salt 3 tbsp olive oil ½ tsp garlic powder -Preheat the oven to 400°F -Add the first 9 ingredients to a 13x9 baking dish and mix well -Bake in the oven for 15 minutes -While the veggies cook, add all the breadcrumb ingredients to a medium-sized bowl and mix well. -Mix in the shrimp, top with the breadcrumb mix, and bake for another 15 minutes -Serve over microwaved brown rice. #30minutemeal #easyrecipe #quickdinner #cookingvideo

LEFTOVER VEGGIE SALAD....cause veggies are expensive and soooo damn good for you! Serves 4-6 Ingredients 3 zucchini sliced thin 6 asparagus stalks sliced thin 3 celery ribs sliced thin ¼ red onion sliced thin 1 cup fresh mint ½ cup toasted almonds ⅓ cup dates, chopped 1, 16-ounce container of low-fat cottage cheese Add the first seven ingredients to a bowl and top with dressing (recipe below). Spread cottage cheese onto a serving tray and top with salad. Mint Dressing: ¼ cup olive oil ¼ cup fresh mint Juice from ½ lemon 2 tbs honey ½ tsp mustard Juice of one orange ½ tsp salt Add all ingredients to a blender and blend until smooth. #nowaste #vegetarian

VEGETARIAN ZUCCHINI PESTO PARM, for my eggplant haters and lovers! Serves 6 Ingredients 4 zucchini sliced thin lengthwise ⅔ cup grated Parmigiano Reggiano ¾ cups of pesto (store-bought or homemade) 1 cup ricotta ⅓ cup panko bread crumbs ⅓ cup pistachios, finely chopped 1 tbsp honey 2 tbsp olive oil 2 tbsp fresh parsley, chopped ½ tsp salt 10 ounces fresh mozzarella torn into small pieces -Preheat oven to 450°F -Place the sliced zucchini on parchment-lined baking sheets and top each slice with a few teaspoons of grated Parmigiano Reggiano. Roast for 15-20 minutes or until the zucchini slices are golden brown. -Lower the heat to 375°F -Add ½ cup pesto and 1 cup ricotta to a bowl and mix well. -Add panko, pistachio, honey, olive oil, parsley, and salt to a bowl and mix well. -Tear the fresh mozzarella into small pieces -Grab a 9 by 9 baking dish and add ¼ of the pesto to the bottom of the dish. -Layer the ingredients in this order: zucchini, pesto-ricotta mixture, fresh mozzarella. -Finish with fresh mozzarella and pistachio crumble -Bake for 25 to 30 minutes or until the mozzarella has melted and the pistachio crumble is golden brown. Homemade Pesto Ingredients: 3 garlic cloves, ½ cup pignoli nuts 4 cups basil ½ tsp salt ½ cup grated pecorino Romano zest of one lemon juice of ½ lemon ¾ cup olive oil To a blender, add all the ingredients, except the olive oil. Begin blending, adding the olive oil as you blend. #vegeterian #easyrecipe #vegetariandinner #lowcarb #meatlessmonday

We can’t stop talking about @ggabe.borges incredible 5 course dinner @thelineupdinner on Thursday. Such a beautiful progression of perfectly executed seasonal dishes…I took down the red snapper and potatoes before I could snap a picture, but I have literally never tasted potatoes that good! Gather a group and grab tix to the next event on May 8 at www.LineupDinner.com. The 5 course meal includes wine pairings! For those who don’t know, The Lineup Dinner Series founded by @elenabesser allows up-and-coming chefs to take center stage with curated, multi-course menus + wine pairings.

“Tiramisu” hack...this one is NOT NONNA APPROVED. SAVE this recipe for when you need a last-minute dinner party dessert! Dress by @ramybrook 😍 MAKES 4 Ingredients: 3 egg yolks ¼ cup + 1 tbsp sugar 8 ounces of mascarpone ¾ cup heavy whipping cream chilled 1 box of Entenmann’s chocolate icing cake 1 cup coffee, liquor or espresso coffee Cocoa powder Use a standing mixer or a hand mixer to whip the egg yolks and the sugar until they are a pale yellow color. Add the mascarpone and whip for 2 minutes more, then add the heavy cream and whip until thick. Store in the refrigerator. Press the coupe glasses into the cake as shown. Using the back of a spoon, push down on the sponge cake to create a well in the center. Pour the coffee liquor or espresso into the well. Top with mascarpone cream and cocoa powder.

SAVE my high-protein BANANA BREAD PUDDING YOGURT BARK for those days with you need a high-protein snack that satisfies your sweet tooth. 6 servings Ingredients: 32 ounces of 2% Greek Yogurt 1½ bananas 2 scoops vanilla protein powder 15 Nilla wafers ¼ cup dark chocolate chips, melted -Add yogurt, ½ banana, and vanilla to a blender. Blend until creamy and smooth. -Spread the yogurt mixture onto a 12 by 9 baking tray lined with parchment paper or silicone. -Top the yogurt with banana, Nilla wafers and dark chocolate, as shown. #highproteinsnack #highproteinmeals #highprotein

SAVE my ONE-PAN CHICKEN & PESTO DINNER! Full recipe in caption below. For the busy folks who don’t have the time for excessive dinner prep and clean-up. Ingredients: 1 tbsp butter 1 tbsp olive oil 8 bone-in, skin-on chicken thighs seasoned with salt and pepper 3 ½ cups of chicken broth ½ lemon 1 ½ cups pearl couscous or orzo ⅓ cup pesto 8 ounces of fresh spinach -Preheat oven to 400°F -Add 1 tbsp butter and 1 tbsp olive oil to a large skillet and cook over medium-high heat. Once the butter begins to foam, place the chicken in the pan, skin side down. -Let the chicken cook for approximately 6 minutes or until the skin is a deep golden brown, then flip and place on the middle rack of your preheated oven for 20 minutes. -Remove the chicken and return the skillet to the stove. Add chicken broth, lemon juice, and raise the heat to high to bring to a boil. -Once the broth is boiling, add the couscous. Cook the couscous for 8 minutes, stirring frequently to prevent the couscous from sticking to the bottom of the pan -Reduce to a simmer and mix in salt, pesto, and spinach. -Add back the chicken to get it nice and warm, then turn off the heat and serve #onepanmeal #easydinner #quickdinner #chickendinner