French Mushroom Toasts


4 thick slices of French Bread (toasted)
1 basket of white mushrooms (rough chop)
1 basket of brown mushrooms (rough chop)
1 pack of oyster mushrooms (rough chop)
1 Tbsp olive oil
1 Tbsp butter
2 tsp Garden Lemon Citrus
1 tsp Deep Roasted Garlic
Black Truffle Cheese (for sprinkling)


  • Heat oil & butter in a large skillet over medium high heat.
  • Toss all mushrooms in & stir fry for 3 minutes.
  • Toss in the Garden Lemon Citrus & Deep Roasted Garlic & cook for 3 more minutes.
  • Turn off heat & leave mushrooms in skillet.
  • Toast the bread and top each slice with the mushroom mixture, spread evenly & pack down.
  • Sprinkle Black Truffle Cheese generously onto the mushroom toasts.
  • Garnish with lemon wedges & chopped parsley.

Delicious with fresh green veggie juice.

Potato Pancakes

1 lb new potatoes (peeling optional)
1/2 of an onion (medium size, grated)
2 eggs
1 tsp Thai Chorizo
1 tsp The Works
1/4 tsp baking powder
1 Tbsp all purpose flour
1/2 cup olive oil
2 Green Apples
1 Tbsp Cinnamon Sugar


  • Wash (& peel if desired) potato and grate coarsely.
  • Peel onion and grate finely, mix into grated potato.
  • Beat eggs ’til milky consistency, add baking powder, flour, & spices, mix well and fold in potato/onion.
  • Heat 1/4 cup of olive oil in a 10” skillet ’til 380 degree (medium high)
  • Drop heaping tablespoonfuls of potato mixture into hot oil, & spread it thin.
  • Flip over when bottom is golden color, & cook until both sides are golden & crispy.
  • Use the remaining 1/4 cup of olive oil as needed for next batch of pancakes, etc.
  • Top the potato pancakes w/ extra Thai Chorizo or The Works to desired intensity level.
  • Garnish with apple slices sprinkled with Cinnamon Sugar.

Yields 10-12 pancakes.

Garden Veggie Omelet

1/4 chopped onion
1 zucchini diced
1 tomato diced
1 bell pepper diced
6 mushrooms sliced
2 tsp Apple Curry
1 tsp The Works
3 eggs beaten with 2 Tbsp of milk
1/4 cup shredded cheddar cheese
1 Tbsp butter


  • Put all of the veggies & spices in the skillet with butter over medium high heat.
  • Sauté until tender & heated through.
  • Pour the egg mixture into the skillet & allow it to cook evenly.
  • Turn heat down to medium, add cheese to center, and flip omelet over in half.
  • Continue cooking ’tillEggs done in center.
  • Garnish with tomato slices (with dashes of Black Truffle Cheese).
  • Serve with deli meats or smoked salmon as classic European breakfast.