• 1 package (20oz) frozen or refrigerated three-cheese tortellini
  • 4 ounces cream cheese
  • 3 cloves chopped garlic
  • 1 cup milk
  • 6 tablespoons parmesan cheese
  • 1 bag (6oz) baby spinach leaves
  • 1 cup cherry tomatoes (quartered)
  • Directions

  • Prepare tortellini according to directions.
  • While tortellini cooks, melt cream cheese and garlic together in a large saucepan on low heat.
  • Gradually add milk to cream cheese mixture, whisking gently.
  • Stir in 4 tablespoons Parmesan cheese.
  • Add spinach, stirring to coat.
  • Drain pasta and add to spinach mixture in skillet.
  • Sprinkle with tomatoes and remaining Parmesan.
  • Serve and Enjoy!
  • Three cheese risotto


  • 1 litre organic chicken or vegetable stock , hot
  • 1 tablespoon olive oil
  • 2 medium onions , peeled and finely chopped
  • 2 cloves garlic , peeled and finely chopped
  • 3 sticks celery , trimmed and finely chopped
  • 400 g risotto rice
  • 2 glasses dry white wine
  • sea salt
  • freshly ground black pepper
  • 75 g Appenzeller or Gruyere cheese , roughly chopped
  • 75 g Taleggio cheese , roughly chopped
  • 1 knob butter
  • 40 g Parmesan cheese , freshly grated
  • Directions:

  • 1- Heat the stock in a pan over a moderate heat. Heat the olive oil in a pan. Add the onions, garlic and celery, and fry gently for about 5 minutes until softened. Add the rice to the pan and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring - any alcohol flavours will evaporate.
  • 2- Once the wine has been absorbed by the rice, add your first ladle of hot stock and a good pinch of salt and pepper. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Add the stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape - this takes about 15 minutes. Stir in the Appenzeller and Taleggio. Remove the pan from the heat and season to taste, then beat in the butter and Parmesan. Place a lid on the pan and leave to rest for 2 to 3 minutes - your risotto will get nice and oozy. Enjoy!
  • Triple Deviled Egg Recipe


  • 4 hard boiled eggs, peeled, chilled and cut in half
  • 2 tablespoons Japanese mayonnaise
  • 1 tablespoon tobiko (small fish eggs)
  • salt and pepper to taste
  • sriracha (optional)
  • 1 tablespoon ikura (big fish eggs)
  • seaweed strips for garnish
  • Directions:

    Remove the yolks from the egg halves into a small bowl. Mash the yolks with a fork until fine and crumbly. Mix with the mayonnaise and tobiko. Taste and season with salt, pepper and sriracha (if using). Fill the egg halves with the yolk mixture and top each egg half with some ikura and seaweed strips. Enjoy immediately.

    Cheddar Cheese Risotto


  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 2 scallions, chopped, plus more for garnish
  • 1 and 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 1/2 teaspoon Dijon mustard
  • 4 cups hot vegetable stock
  • 1 cup cheddar cheese, shredded
  • Instructions:

  • 1. In a deep sauté pan over medium-low heat, melt the butter and oil.
  • 2. Add the scallions and cook, stirring frequently until softened, about 2-5 minutes or so.
  • 3. Add the rice and cook for one minute.
  • 4. Increase the heat to medium-high, and add the white wine and mustard, stirring until completely absorbed.
  • 5. Stirring constantly, add the hot vegetable stock, one cup at a time, adding each cup after the previous is completely absorbed.  Cook the rice until it is al dente (mine took about 20 minutes of old-fashioned stirring)
  • 6. Add the cheese and stir gently until completely melted.
  • 7. Divide the risotto evenly among your serving bowls and top with scallions, if desired.