One of my favorite recipes growing up was breakfast potatoes, ie; hash browns. Growing up in an area where it was common to cook Pennsylvania Dutch food, I can only imagine that these delicious hash browns were doused in butter during the cooking process. This is my rendition of one of my favorite childhood breakfast foods.



  • 2 small Idaho potatoes

  • 2-3 tbsp extra virgin olive oil / ghee / or miyokos vegan butter/ or combination of two.

  • 1/8 tsp garlic granules

  • 1/8-1/4 tsp salt

  • 1/8 tsp pepper

  • 1 tbsp parsley (optional)

  • Dash - 1/8 tsp smoked paprika

  • Dash - 1/4 tsp za'atar (optional)

  • 1 small onion (optional)


  1. Combine water & diced potatoes into a pot on high. Bring to a boil & cook until potatoes are fork tender, but not entirely cooked. (About 15-20 minutes depending how small you cut the potatoes)

  2. Once fork tender, remove and drain throughly. Heat a pan (preferably a cast iron pan) until oil or ghee is hot/melted & add your potatoes. If adding onions, let the onions caramelize prior to adding the potatoes as they will take longer to cook. Add garlic granules, salt, pepper & smoked paprika to the mix & combine.

  3. Be sure to let the potatoes get color on them by allowing the potatoes to cook prior to tossing them. This will help them achieve a crispy hashbrown flavor.

  4. Plate & taste!



  1. Prep the potatoes in the same manner as above however do not cook them. If you would like to par-cook them you can however you’ll need to make sure they are quite raw to freeze well enough.

  2. Make room in your freezer for a flat baking sheet that can be placed flat in the space.

  3. Once the potato's excess water has been removed add parchment paper to a baking sheet and place the potatoes on it.

  4. Be sure to not let the potatoes touch so that they can freeze as solid pieces instead of one large clump. Freeze the potatoes for at least 45 minutes to 1 hour. (If you are freezing a great deal of potatoes be sure to freeze them in batches and then reserve in either a container or a plastic bag.) We recommend a container to reduce waste.

  5. These can then be used in the morning with the same sautéing preparation as mentioned above.

  6. Keep in the freezer for up to a few months. Typically commercially frozen potatoes last for 10-12 months and even after this timeline they are usually safe to eat!

Cheers to saving time on meal prep!




We LOVE roasted veggies! However, I've never been one for roasted carrots. I'm more of a roasted sweet potato kind of girl due to the sweetness that the potato provides. Carrots at times, can become bitter with cooking which means it is necessary to balance these flavors when roasting. Typically, bitterness is balanced with sweetness.

For this recipe, I used carrots that were previously peeled & cut by the team over at Hungry Harvest which ended up being absolutely delicious, nutritious, & in the process, fought food waste! Don't forget to use the code "cookcollab" to receive $5.00 off your first order with Hungry Harvest & give yourself a pat on the back for helping to influence the way our industry progresses.




ROASTED CARROTS / or sweet potatoes



  • 1 lb cut carrots
  • 1/2 tsp za'atar
  • 1 tbsp extra virgin olive oil
  • 1/8 tsp allspice
  • 1/2 tsp smoked paprika
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 tsp dijon mustard
  • dash of cardamom (optional)


  1. Set the oven to 415.
  2. On a sheet pan combine all of the ingredients & toss fully by using your hands to mix in the ingredients.
  3. Roast the carrots in the oven at 415 degrees for 25 minutes.
  4. While the carrots are cooking, prepare your garlic tahini chimmichurri vinaigrette or yogurt sauce.

**Sweet potatoes can be used as well.**




(or yogurt sauce)


  • 1 tbsp roasted garlic (see recipe below)
  • 1 large bunch cilantro
  • 1/2 bunch cur leaf parsley
  • 1/4 cup sherry vin
  • 1 heaping tbsp tahini
  • 1-2 tbsp maple syrup
  • 1/3 cup olive oil OR 1 cup greek yogurt


  1. Using a food processor, combine all of your ingredients except your oil if choosing to make a vinaigrette. Pulse until well combined and reserve in the fridge for 1-2 weeks.
  2. If making the yogurt sauce remove the sherry vin prior to combining and substitute with salt or lemon if desired.
  3. Top the roasted carrots with the sauce & enjoy. They both taste great on a salad.



Garlic is one of the most powerful ingredients for antifungal, anti-inflammatory, & a protector against common colds to list just a few. Most of us have a grandmother who boasts about the benefits of specific ingredients, but to be quite frank, garlic most certainly is, a beneficial food.

It's one of my favorite flavor enhancers to add to dishes, yet I find that most clients & friends don't seem to know the trick on bumping up the flavor with this beneficial ingredient that's SO easy to create, reserve, & continue to enjoy for weeks to come. 


At the start of the week or on Sundays I like to roast a pound (yes an entire pound) with a quality extra virgin olive oil to use for the remainder of the week. I use the roasted garlic in weekly recipes, dressings, dips, & sauces which really packs the flavor into these dishes.

To create roasted garlic simply follow the recipe below.


  • 1 pound of peeled garlic
  • 1/2 cup extra virgin olive oil


  1. Add the peeled garlic to a pan that allows you to cover it. I like to use a small metal baking dish that was given to me by my mom that has a metal lid as it's the perfect size to allow the garlic pieces to roast tightly packed with one another. You can also use a glass baking dish with a lid to roast the garlic.
  2. Once you have added the garlic, check to make sure there are no impurities such as any garlic that contains mold, or any that still has the husk on it. Remove any impurities and add 1/2 extra virgin olive oil to the mixture and stir until well combined.
  3. Cook the garlic at 350 for 45 minutes and remove from the oven to stir. Add back to the oven and cook (still covered) for another 35-45 minutes depending on the temperature integrity of your oven. 
  4. Let the garlic cool and reserve in the fridge. You can either leave the garlic whole or puree the garlic in a food processor. I prefer to leave the garlic whole and make sure it is tightly packed with enough olive oil to cover it to ensure a longer shelf life in the fridge.
  5. Keep the finished product in your fridge for up to 1 month or until you get through it! I assure you it will not stay for any longer! To ensure that your garlic is safe to eat, check for any mold growth before using. This is what will occur almost always if it becomes unsafe to eat. Olive oil will help to preserve it so make sure the garlic is tightly packed in the jar with olive oil covering the top.

Enjoy & head over to Hungry Harvest with my code "cookcollab" to order your first box!

If you want to try this recipe, use the share link below to share it with your friends and family!

To health and happiness,

Chef Dee