The three ingredients I recommend to every first time client.

Whenever I first work with a client in their kitchen, they often want to know, “Do I have the right stuff?” I take a quick glance around their cupboards, pantry and counter space. More often than not, they have plenty of pots, pans, baking sheets, and appliances. Their pantry is filled with spices (that have likely been sitting unused).

Before we meet, the number one question I ask is: Do you have salt, pepper, and olive oil?

That’s it. I love to cook with a variety of spices and flavors, but an amazing meal can consistently be created with fresh ingredients, salt, pepper and olive oil

These three ingredients are the foundation of almost every meal for me. Roasting? Salt, pepper, and olive oil. Sauteeing? Salt, pepper, and olive oil. Pan-searing? Salt, pepper, and olive oil.


Check out the three recipes below that I use to make a simple, healthful and delicious dinner. They’ve got our superstar staples and will take less than 30 minutes to make.


Roasted Carrots & Fingerling Potatoes

1 bunch of carrots

1 lb of fingerling potatoes

Salt, pepper and olive oil

Preheat oven to 400 degrees. Chop fingerling potatoes in half. Roughly chop carrots approximately the same size as potatoes. In a flat baking sheet or roasting pan, toss in olive oil (you can use your hands here to make sure it’s fully coated), season with salt and pepper. Make sure everything is in one single layer. Slide into oven on top rack and cook for 30 minutes, until soft when pierced with a fork. Watch my roasting video here.



Sautéed Kale

1 bunch of kale

Salt, pepper, and olive oil


Roughly chop kale. In a saute pan, drizzle olive oil and bring to medium heat. Place kale in pan, season with salt and pepper. Use tongs to toss and cook for 6-7 minutes, until kale is wilted. Watch my sautéing video here.



Pan-seared Chicken Breast

2 bone-in, skin on chicken breasts

Salt, pepper, and olive oil


Preheat oven to 400 degrees. In a cast iron skillet or frying pan, drizzle olive oil and bring to medium-high heat on stovetop. Season chicken breasts with salt and pepper on both sides. Place chicken skin-side down in skillet. Let cook for 5 minutes without touching it. Use tongs to turn over and cook for another 5 minutes skin-side up. Then slide skillet (or pan) into oven below or next to roasted veggies. Cook for another 20 minutes in the oven. Watch my pan-searing video here.

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