2chefs

I’m kinda obsessed with this new butter vase 😆 I’m actually loving this whole food decor fad it’s super fun for us chefs.

Have you ever heard of or tried a lemon cucumber? They are so good! These ones were locally grown here in Texas and we picked them up at let us know in the comments if you’ve tried them or how you use them in your recipes.
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Have you ever heard of or tried a lemon cucumber? They are so good! These ones were locally grown here in Texas and we picked them up at

One of my current fave salads, blueberries, blackberries, hazelnuts (why do blueberries and hazelnuts go sooo good together?) Persian cucumbers, lemon pepper chicken (optional), fresh mint, mixed greens, arugula, and the star of the show the blueberry vanilla goat cheese from this salad is incredible. You could pair it with a simple lemon vinaigrette or our blueberry one from past recipes. Y’all gotta try this!
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Did y’all know we teach in person and online cooking classes?! Just over here prepping for a pasta class for a birthday party. This is our most popular class, who doesn’t love handmade pasta.
If you want to make the recipe you can click the link in our bio to head on over to our YouTube channel to watch the instructional video.
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There’s nothing more beautiful and “holiday looking” then beets and rosemary😉 we roasted these for a salad today with a little olive oil, salt, rosemary, red wine vinegar, and water. I cook them in a Pyrex covered with foil until just almost done then remove the foil and finish cooking gif s bit more so it’s like a combo steam/roast method, it makes them incredible!
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Craving this shaved Brussel sprouts salad this week, it’s got medjool dates, Texas pecans, pecorino cheese, and an apple cider and maple vinaigrette. This would also be great topped with crispy bacon if that’s your thang!
This would be amazing on your thanksgiving table!
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When you buy too much summer produce and can’t eat it fast enough make a gallette!! Throw that fruit in a pie dough and fold up the edges and bake on a parchment lined sheet tray with raised edges 400° for 40-45 minutes or 375° for 50-55 minutes. For the filling I just use whatever fruit I have cut up toss with a couple tablespoons of sugar (your choice coconut, brown, or white) and a tablespoon of arrowroot powder and then dump into he center of the pie dough and then fold up the edges and bake, its sooooo easy!!!
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This is one of my favorite no cook salads for summer it’s literally just putting stuff on a platter or plate and serving. You really only need to make the vinaigrette. If you do t know how to make easy homemade vinaigrette dressings we have a free lesson in the link in our bio!
•radicchio, prosciutto, seasonal melon (cantaloupe), fresh mozzarella, mint, vinaigrette: lemon, champagne vinegar, salt, pepper, honey, and olive oil.
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