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Chef E's Quarantine Recipes

Hi there!

Anyone else playing pantry stock bingo to stretch grocery trips/deliveries? I’ve assembled three recipes that make good use of long-lasting ingredients you may have already stocked up on OR can add to your next grocery trip (or delivery).


If you have frozen spinach 

Baked Eggs

Baked eggs are a great way to use frozen spinach or any leftover cooked vegetables you may have. This highly-adaptable recipe comes from Epicurious.

What You’ll Need
  • ¼ cup of either leftover cooked vegetables OR frozen chopped spinach (that has been thawed & drained).
  • Eggs
  • Butter
  • 1 tablespoon heavy cream or coconut cream
  • Salt & pepper
Get Cookin’
  1.  Preheat oven to 375 and butter small ramekins (about 4oz in size 0 can be deep or shallow)
  2. Add about ¼ cup of either leftover cooked vegetables OR frozen chopped spinach (that has been thawed & drained).
  3. Crack an egg into each ramekin
  4. Pour 1 tablespoon of organic heavy cream over each egg and sprinkle with salt & pepper to taste – you can also use coconut cream here if avoiding dairy
  5. Bake for 8-10 minutes (depending on how done you like your egg) on a rimmed baking sheet in the middle of the preheated oven
  6. Enjoy as-is or with chopped fresh herbs on top

Dr. B says eggs are chock full of nutrients. They contain Vitamin A, Vitamin B12, and Vitamin D… all important for proper function of the immune system. So, get cracking!

If you have canned beans 

Cowboy Beans

This is a stand-by for me and great way to jazz up canned beans. It’s a riff on Quick Cowboy  Beans from Rick Bayless’s Mexican Everyday.

What You’ll Need
  • 4 thick slices bacon, cut into small pieces – you can leave this out for a plant-based dish
  • 1 medium shallot, finely chopped
  • 1 15-ounce can diced tomatoes in juice (preferably fire-roasted)
  • 2 15-ounce cans pinto beans, drained
  • 1 or 2 canned pickled jalapeño slices, more to taste
  • Salt
  • 1/2 cup chopped cilantro
Get Cookin’
  1.  In a large (4-quart) saucepan, cook bacon over medium heat until crisp, about 4 minutes. Add shallot and stir for a minute, then add the tomatoes with their juice. Cook, stirring, for 3 to 4 minutes. Add beans and simmer over medium-low heat for about 15 minutes.
  2. While beans simmer, chop chilies into small pieces and add to beans.
  3. Taste beans and season with salt if necessary. Ladle into small bowls, sprinkle with cilantro and serve.

According to Dr. B, beans are more than the musical fruit! They are an excellent source of amino acids, fiber as well as minerals such as magnesium to calm us.

If you have carrots

    Carrot salad

    Quick and classic salad that keeps for days in the fridge from David Lebovitz.

    What You’ll Need
    • Juice of 2 lemons
    • 2-3 tablespoons of olive oil

    • Teaspoon of honey
    • Salt & freshly ground pepper
    • 7 large carrots (peeled and grated)
    • ½ bunch of parsley (coarsely chopped)
    Get Cookin’
    Mix first 4 ingredients in a large bowl for the dressing. Add carrots and parsley and mix well.

    Carrots contain the antioxidants beta carotene that protects our bodies from free radical damage. AND as a bonus, bodies convert beta carotene to Vitamin A which is essential for glowing skin and a fierce immune system, per our very own Dr. B.

    We hope you are staying safe and healthy. AND, that you are feeding yourself well – good food & good thoughts.

    With love (and collagen),