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PORTFOLIO GRAPHIC DESIGN | SOCIAL MEDIA | CONTENT CREATION SOCIAL MEDIA STORY DESIGN SOCIAL MEDIA POST DESIGN brand identity through collateral design product design | Asset Design gifs WEBSITE DEVELOPMENT LYME LASER CENTERS BITES & BASHES BAR BIJOUX

KEEPING THINGS SALTY Creamy, spicy, healthy green pasta with fresh green ingredients! Spicy green pasta Active Time: 15 Minutes Start to Eat: 1 Hour Serves: 4 Up Up Perfectly spiced weeknight-ready wings SPICY DRY RUB WINGS Active Time: 15 Minutes Start to Eat: 1 Hour Makes: 40 Wings Versatile, moist pork meatballs bursting with asian flavors Up Asian pork meatballs Active Time: 20 Minutes Start to Eat: 35 Minutes Makes: 35 Meatballs If you like chili, you will LOVE this gumbo. It has tons of flavor and is packed with veggies and proteins. Active Time: 45 minutes Start to Eat: 1 Hour and 45 Minutes Serves: 6-8 Up Chicken and chorizo gumbo Like Dip 'N Dots but pasta! Packed with flavor and veggies, this is a perfect summer, weeknight meal. Active Time: 10 minutes Start to Eat: 45 Minutes Serves: 6 Up COUSCOUS SALAD A perfectly spicy, flavorful, and easy-to-make buffalo chicken pizza. Up BUFFALO CHICKEN PIZZA Active Time: 25 Minutes Start to Eat: 35 Minutes Serves: 4 at 2 slices a person Pretty pink beet-pickled eggs for a sweet, salty bite Active Time: 25 minutes Start to Eat: 24 Hours Makes: 8 Eggs and 3 Beets Up PINK PICKLED EGGS Easy, hearty turkey chili with bold flavors and full bellies Up EASY TURKEY CHILI Active Time: 30 Minutes Start to Eat: 1 Hour and 15 Minutes Serves: 6-8 Tangy, delicious pork belly pizza topped with sesame seeds and scallions Active Time: 30minutes Start to Eat: 40 Minutes Serves: 4 at 2 slices a person Up SWEET AND SPICY PORK BELLY PIZZA Creamy, cheesy, crunchy caesar salad with an upgrade...pasta! Up CHICKEN cAESAR PASTA SALAD Active Time: 10 Minutes Start to Eat: 30 Minutes Serves: 4-6 The perfect topper for tacos and burritos or dip for fresh veggies Active Time: 5 minutes Start to Eat: 5 Minutes Makes: 1 Cup of Spread Up AVOCADO SPREAD Vinegar-based purple potato salad is a bright lemon, mustard vinaigrette Up German-style potato salad Active Time: 15 Minutes Start to Eat: 30 Minutes Serves: 4-5 Love a good Marg? This takes it up a notch! Refreshing, spicy, and smoky. Active Time: 5 minutes Start to Eat: 5 Minutes Makes: 1 Drink Up EL CAMINO

COUSCOUS SALAD Active Time: 10 Minutes Start to Eat: 45 Minutes Serves: 6 INTRODUCTION What is couscous, do you ask? It's like Dip 'N Dots but pasta! This is a great summer recipe! Flavorful, light, and crazy easy to make, this recipe is perfect for weekday lunches or as a side for dinner. The textures make it so every bite is different and the flavors are a perfect blend of sweet, savory, and tart. Plus, this is a very forgiving recipe so you can change it up if are missing ingredients! ​ Adapted from Bon Appetit's Couscous Salad with Dates and Almonds going coo coo for couscous INGREDIENTS Couscous: 1.5 cups pearl couscous (Israeli couscous works too!) 1 3/4 cups water 1/2 teaspoon salt ​ Dressing: ​ 1/4 cup extra-virgin olive oil 1 tablespoon lemon zest (zest from 1 large lemon) 3 tablespoons fresh lemon juice 3/4 teaspoon cinnamon 3/4 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon pepper ​ Salad: ​ 1/2 large red pepper, diced 1 can chickpeas (garbanzo beans, 15-ounce can) 1/3 cup golden raisins (or craisins) 1/2 cup of slivered almonds 1/2 cup cilantro, finely chopped 1/2 cup scallions, diced INSTRUCTIONS Bring the water and salt to a boil in a medium saucepan then add your couscous. Turn down your heat to a simmer and cook (stirring occasionally so it doesn't stick to the bottom) for about 3-4 minutes. Take the pan off of the heat, cover, and let stand for 10 more minutes. Uncover, fluff with a fork then set aside to cool completely. I like to transfer it to a container and cool it in the fridge. While the couscous cools, you can prep the rest of the ingredients! In a large bowl combine all of the dressing ingredients and whisk until combined. Next, add all of your salad ingredients as well as the cooled couscous to the bowl with the dressing. Mix well! If it seems a bit dry, you can add more olive oil and lemon juice to your liking. You can serve it now or refrigerate it until you're ready to eat! This lasts up to 5 days in the fridge and is perfect for lunches! BON APPETIT! BACK TO SALTY

Cannoli Muffins Active Time: 15 minutes Start to Eat: 1 Hour Makes: 6 Jumbo Muffins (or 12 regular) INTRODUCTION Cannoli meet Muffin, Muffin meet Cannoli. Last weekend I wanted to bake something for breakfast but I was really craving a cannoli so I thought to combine them and oh boy am I happy I did. ​ The ricotta gives the muffin a wonderfully fluffy and moist texture. The demerara sugar gives it that sweet crunch on the top and then the ricotta glaze and mini chocolate chips give it that classic cannoli look and flavor. ​ The only bad part? You have to wait for them to cool before eating them all. Holy cannoli INGREDIENTS MUFFIN:​ 1 3/4 cups all-purpose flour (220g) 2 teaspoons baking powder 2 teaspoons cornstarch 1/2 tsp salt 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 scant cup of granulated sugar (190g) 1 1/2 teaspoons vanilla extract 1 large egg, room temperature 1 large egg white, room temperature 1/2 cup whole ricotta (135g), room temperature 2 tablespoons milk, room temperature 1 cup mini chocolate chips 1/4 cup demerara sugar (or coarse sugar) for topping ​ RICOTTA GLAZE: 1/3 cup whole ricotta (95g) 2 tablespoons salted butter (28g) 1 cup powdered sugar, sifted Dash of vanilla extract pinch of salt 1/4 cup mini chocolate chips ​ INSTRUCTIONS In a small bowl, combine flour, baking powder, cornstarch and salt. Set aside. In a large mixing bowl with whisk, combine melted butter and oil. Stir in sugar (it will look like wet sand). Next, add the vanilla, egg, and egg white and mix until well combined and smooth. Add in ricotta and whole milk and whisk until well combined. Fold in dry ingredients until almost combined. Add chocolate chips and continue folding until just combined. Next, cover the bowl with a clean, dry kitchen towel and let the batter sit for 15-20 minutes. Preheat oven to 425 degrees. Fill a 6-muffin tin with batter all the way to the top, sprinkle each muffin with the demerara sugar. Bake for 8 minutes then reduce oven temperature to 350 degrees and continue baking for another 15-17 minutes. Do not open oven door when lowering temp. The muffins will be slightly golden on the tops when they are done. While they bake, you can make the ricotta glaze! In a small bowl, whisk all ingredients until well combined, except for the chocolate chips. Although it will be hard, wait until the muffins have completely cooled in order for the glaze to settle on them correctly and for the muffins to have the ideal texture. The when you are ready to eat, dollop on the glaze, sprinkle with mini chocolate chips and enjoy! ​ *If using a regular 12-muffin tin, your muffins will only need about 8-9 minutes on the 350 heat. BON APPETIT! BACK TO SWEETS

ESPRESSO BROWN BUTTER BLONDIES Active Time: 15 minutes Start to Eat: 1 hour Makes: 16 blondies INTRODUCTION Ever had the brown sugar shaken espresso at Starbucks? Think of that in dessert form! ​ This is a soft, chewy, decadent blondie with big bold espresso flavor balanced with the nuttiness of the brown butter and the sweetness from the granulated and brown sugars. ​ You might not need that second cup of coffee! These are packed with espresso powder and real espresso to give you that extra boost of energy. ​ Adapted and Modified from Curly Girl Kitchen Espresso yourself INGREDIENTS 1 cup (2 sticks / 227g)) of unsalted butter 1 1/3 (290g) cups granulated sugar 1 tablespoon vanilla 2 large eggs, room temperature 2 tablespoons espresso powder 2 1/2 cups (300g) of flour (spooned and leveled) 1 1/4 teaspoon baking powder 1/2 teaspoon salt ​ 2 tablespoons espresso, hot and fresh and extra strong! 1/4 cup plus 2 tablespoons (82g) packed brown sugar 1/4 cup (30g) all-purpose flour INSTRUCTIONS Preheat your oven to 350 degrees. Now, let's brown that butter! In a small saucepan, heat the butter over medium heat, stirring occasionally until the butter begins to foam and you start to see little brown specks. Cook for another minute then take butter off the heat and allow to cool for 1-2 minutes. In a large mixing bowl with whisk, combine the slightly cooled brown butter and granulated sugar (it will look like wet sand). Next, add the vanilla and eggs and mix until well combined and smooth. In a separate bowl, mix the flour, baking powder, salt, and espresso powder together. Then add that flour mixture to the butter mixture and using a spatula fold it in gently until combined. Prepare your 8x8 brownie pan with parchment paper hanging over the edge for easy removal. Then pour your batter into the pan. Next, mix your hot espresso, brown sugar, and flour together until combined and smooth. Pour this over your blondie batter and using a knife or chopstick (that's what I use) gently swirl it into the blondie batter then level the top. Bake for 23-26 minutes or until the edges are set but the blondies themselves may seem underdone and undercooked. This is fine! Do not overbake these or they will end up dry and cakey instead of that heavenly chewy, gooey blondie that you want! Set the pan on a cooling rack, and cool completely in the pan before removing and cutting into squares. BON APPETIT! BACK TO SWEETS

Chicken and Chorizo GUMBO Active Time: 45 Minutes Start to Eat: 1 Hour and 45 Minutes Serves: 6-8 INTRODUCTION My mom made the BEST gumbo growing up, it was always a favorite. So when I moved away, I asked her for the recipe and started making it myself. The more I made it, the more I tweaked it to make it my own. This gumbo has a dark rich roux flavor filled with juicy chicken and spicy chorizo. It's packed with so much protein and flavor, you will only need a small bowl for dinner! Side note, doing this for the first time, the roux is a bit intimidating, you want to get it as dark as possible without burning it - it's tough! MUMBO GUMBO My mom made the BEST gumbo growing up, it was always a favorite. So when I moved away, I asked her for the recipe and started making it myself. The more I made it, the more I tweaked it to make it my own. This gumbo has a dark rich roux flavor filled with juicy chicken and spicy chorizo. It's packed with so much protein and flavor, you will only need a small bowl for dinner! Side note, doing this for the first time, the roux is a bit intimidating, you want to get it as dark as possible without burning it - it's tough! It used to take me 40 minutes just to do the roux because I was too nervous to burn it or curdle it, also I lived in an apartment with a really bad ventilation system and didn't want to set off the fire alarms. But the more I did it, the better I got and now I can make the roux in under 10 minutes. So don't be shy in turning up that heat, and although I hate to waste anything, it is just flour and oil so don't feel bad if you have to ditch it and start over. You got this! INGREDIENTS Gumbo: ​ 1 large yellow onion, chopped 1 large red bell pepper, chopped ¾ cup or 2 stalks celery, chopped 2 large jalapenos, finely chopped (add more for extra spice!) 4 large garlic cloves, finely chopped ½ cup all-purpose flour ½ teaspoon garlic powder ½ teaspoon cayenne powder 1 ½ teaspoon salt ½ teaspoon pepper 1-quart chicken stock/broth ½ cup vegetable oil 1 link andouille sausage, sliced 1 link chorizo, sliced 2 cups jasmine rice (or rice of your choice) ​ Chicken: ​ 2 pounds of boneless, skinless chicken thighs 1 teaspoon garlic powder ½ teaspoon cayenne powder ½ teaspoon salt ½ teaspoon pepper 2 tablespoons olive oil INSTRUCTIONS In a medium-sized bowl, combine onion, red pepper, celery, jalapenos, and garlic, set aside. In a small bowl, add flour, garlic powder, cayenne, salt, and pepper, set aside. Add broth/stock to a saucepan and heat on low - proceed to the following steps. Cut chicken thighs into 1-inch cubes, season with garlic powder, cayenne powder, salt, and pepper. Heat a large pot with 2 tablespoons of olive oil, add chicken, cook chicken until meat is cooked through - but do not overcook! Take out chicken and set aside, and drain the liquid from the pan. Add ½ cup of vegetable oil to the skillet, heat on high scraping the pan to loosen any chicken particles. Gradually add in ½ cup of seasoned flour. Cook, whisking constantly until the roux is a dark red-brown. * see note below Once the roux gets to the desired color, turn off the heat and add the vegetable mixture, whisking constantly. Turn the heat back on to low and cook vegetables until soft (about 3 more minutes) stirring constantly and scraping the pan. Add the heated broth/stock 1 cup at a time to the roux mixture, incorporating each scoop entirely before adding the next. Once all stock has been added, return to a boil then reduce heat to a simmer. Add sausage and chorizo. Simmer uncovered for about 45 minutes, stirring occasionally. Meanwhile, cook the jasmine rice so it’s ready when the gumbo is! Cook rice according to the package directions. Finally, add in the chicken and season with salt and pepper, adjust seasonings as desired. Cook for 10 more minutes. The amount is up to you but I usually keep to a 4:1 ratio of gumbo to rice. BON APPETIT! *if it looks like it’s separating (getting chunky), turn down the heat until it pulls back together and gradually turn up the heat again. The roux gets easier the more you do it but the first time might take you up to 45 minutes to get the right color so be ready to switch hands for a break! Ideally, the roux should take 15-20 or fewer minutes to make! BON APPETIT! BACK TO SALTY

THE EL CAMINO Active Time: 5 Minutes Start to Drink: 5 Minutes Serves: 1 INTRODUCTION Love a good margarita? Me too! This takes it up a notch. With jalapenos (or serrano if you really love spice) for a kick and cucumber and basil to cool it down and brighten it up, this is a perfectly refreshing but zesty cocktail. ​ Why did I call it the El Camino? First, I LOVE Breaking Bad, and honestly, I think this is the perfect cocktail to enjoy while watching the best drama show ever made. It's refreshingly original, fun, and captivating but puts in a punch. Second, it's made using Bryan Cranston and Aaron Paul's amazing mezcal, Dos Hombres. It doesn't get any better. YEAH, SCIENCE bitch! INGREDIENTS Muddle: 1 cucumber slice, diced 2 jalapeno (or serrano for extra heat) slices, diced 3 large basil leaves ​ Drink: 1.5 ounces blanco tequila 1.5 ounces Dos Hombres mezcal 2 ounces lime juice 1 ounce Cointreau 1/2 ounce simple syrup ​ Rim: Coarse salt Lime zest Tajin ​ Garnish: 1 Slice jalapeno 1 slice of lime (for rim) INSTRUCTIONS In your shaker, muddle the cucumber, jalapeno, and basil. Fill your shaker with ice. Add in all drink ingredients and shake for about 10 seconds or until the shaker gets cold and frosty. Mix together the rim ingredients, however much of each is up to you, or you can use sugar instead of salt or tajin if you want to balance out the spice. Using a lime slice or rind, rub the rim of the glass to make the rim mixture stick. Rim your cocktail glass and add ice. Strain the cocktail into the prepared glass. Garnish with all, some or none of the garnishes - up to you! Then enjoy...b*tch. BON APPETIT! BACK TO SALTY

Buffalo Chicken Pizza Active Time: 25 Minutes Start to Eat: 35 Minutes Serves: 4 at 2 slices a person (because who just eats one slice?!) INTRODUCTION I mean who doesn’t like buffalo chicken pizza?! This is loaded with the favorites, buffalo sauce, onion, jalapeno, celery, salty and spicy chicken, and cheese! Store-bought pizza dough - I prefer the Trader Joe's pizza dough but I’ve also used the Whole Foods ones and that one is good too. Whole Foods is a bit breadier and Trader Joe's gives a bit more of a thin-crust texture which I love! ​ Buffalo is my guilty pleasure meal so I try to come up with quick and unique ways to mix it up! SLICE, SLICE, BABY INGREDIENTS Chicken:​ ​ 3 boneless, skinless chicken thighs, cut into 1-inch pieces 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 1 teaspoon cayenne ½ teaspoon paprika 1 teaspoon garlic powder 2 tablespoons buffalo sauce ​ Crust: ​ 3 tablespoons butter ½ teaspoon oregano ½ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon pepper ​ Pizza: ​ ¾ cup of pasta or pizza sauce 1 jalapeno, thinly sliced ½ yellow onion, thinly sliced 3 garlic cloves, thinly sliced 1 ½ cups grated cheese ½ cup celery, sliced 3/4 cup buffalo sauce INSTRUCTIONS Make sure the pizza dough is out of the fridge - if it’s too cold it will break when you try to stretch it. I would recommend leaving it out at room temperature for around 30 minutes. Preheat the oven to 475°F. Heat olive oil in a skillet, add the chicken to the hot pan. Add all of the seasonings except for the buffalo sauce, cook until chicken is almost entirely cooked through, add buffalo sauce, mix. Keep the pan on extra-low, keeping the chicken warm while you prepare the rest. On a lightly floured surface, roll out the dough into a circle (should end up being roughly 16 inches in diameter), transfer to a pizza tray or what you plan on cooking the pizza on, then curl the edges in to create a crust. Heat the 3 tbsp. butter in the microwave until melted. Add oregano, garlic powder, salt, and pepper and mix. Using a pastry brush spread this mixture all over the crust edges. Spread the pasta sauce and about 1/4 of the buffalo sauce over the dough, making sure to push to the edges. Sprinkle ½ cup of the cheese over the sauce. Add the jalapeno, onion, and garlic, making sure to evenly place them all over the pizza. Add the chicken, making sure not to include any of the excess liquid from the pan. Add the rest of the cheese. *This is where you can add the celery if you want it cooked, I like the crispy fresh celery taste so I add it on the cooked pizza or in the middle of cooking the pizza. Drizzle the buffalo sauce on the pizza. Put the pizza in the oven and cook for roughly 12-14 minutes until the edges are browned and the pizza is bubbling. Remove from the oven, and place pizza on a cutting board. Allow to cool for a few minutes then cut into 8 slices. ​ Note: Feel free to add blue cheese or ranch but not until you are ready to eat so that it doesn't get the pizza too heavy or soggy. (I recommend blue cheese crumble instead of sauce!) ​ **Step-by-step pictures below if you need the guidance! BON APPETIT! BACK TO SALTY STEP 1 Cook your chicken STEP 2 Prepare your veggies! STEP 6 Bake your pizza, add the celery, slice and enjoy! STEP 1 Cook your chicken 1/6