Baked by Melissa

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10/11/2026

1 teaspoon Dijon mustard
⅓ cup olive oil
Juice of 3 lemons
2 tablespoons rice vinegar
2 garlic cloves
¼ cup tahini 
½ teaspoon salt
Black pepper
1 tablespoon caper juice
1 tablespoon capers
¼ cup nutritional yeast
Blend with immersion blender 
Chop cucumber, pour a little dressing over it
Add the mustard, olive oil, lemon juice, rice vinegar, garlic, tahini, salt, black pepper, caper juice, capers, and nutritional yeast to a jar and blend with an immersion blender until smooth. (Comment BLENDER and I’ll share my favorite!)
Chop a cucumber and add it a bowl. Pour a little of the dressing over it and mix to combine.

10/10/2026

4 cups bone broth
1/3 cup white miso paste
1/2 teaspoon salt, plus more to taste
Black pepper
1/2 teaspoon turmeric
1 teaspoon toasted sesame oil
3 tablespoons corn starch 
3 large eggs
Add the bone broth to a medium saucepan over medium heat. 
Let cook for a few minutes, then stir in the miso paste, using a whisk to break it up. Season with salt, a few turns of black pepper, and turmeric, stirring to combine. Drizzle in the sesame oil. 
While the broth continues to heat, make the slurry by whisking together the corn starch with ⅓ cup fresh water. 
Once the broth starts to bubble on the sides, slowly pour in the slurry, whisking constantly so it doesn’t clump. Cook for a few more minutes over medium heat to thicken. 
Whisk the eggs well in a small bowl. I like to get them completely whisked together. 
Once the soup has thickened, lower the heat. Pour in a little bit of the egg, get the pot a quick stir, then repeat with the rest of the egg a little at a time, stirring after each addition. 
Taste the soup and adjust seasonings to taste. Serve immediately.

10/08/2026

For the mayo 
1 egg
1 tablespoon Dijon mustard
1 tablespoon red w**e vinegar
½ teaspoon salt
2 heads roasted garlic (roasted in aluminum foil at 400F for 45 minutes)
¼ cup avocado oil
For the tuna salad
2 celery stalks, finely chopped
2 cans tuna, drained
Break up the tuna with a fork
Lemon cheek
Add the celery, lemon juice, and roasted garlic aioli
Make the roasted garlic mayo. Add the raw egg, Dijon, red w**e vinegar, salt, and roasted garlic to a narrow jar wide enough to fit an immersion blender. Blend with the immersion blender, slowly pouring in the avocado oil as you go. Continue blending until the mayo emuslifies and becomes a pale yellow. (It will be a bit thinner than store-bought, but it should thicken slightly.
Add the celery and tuna to a bowl and break up the tuna with a fork. Stir in a tablespoon or two of aioli and stir to combine. Keep adding aioli until it reaches the right consistency. Squeeze the lemon cheek into the tuna and stir again. Taste and add salt if needed. Eat on a chip (or however you want).

10/07/2026

For the mayo 
1 egg
1 tablespoon Dijon mustard
1 tablespoon red w**e vinegar
½ teaspoon salt
2 heads roasted garlic (roasted in aluminum foil at 400F for 45 minutes)
¼ cup avocado oil
For the onions 
1 yellow onion, finely chopped
1 teaspoon avocado oil
¼ teaspoon salt
Black pepper
For the egg salad
9 hard-boiled eggs
¼ teaspoon salt
Black pepper
3 tablespoons roasted garlic mayo 
Make the roasted garlic mayo. Add the raw egg, Dijon, red w**e vinegar, salt, and roasted garlic to a narrow jar wide enough to fit an immersion blender. Blend with the immersion blender, slowly pouring in the avocado oil as you go. Continue blending until the mayo emuslifies and becomes a pale yellow. (It will be a bit thinner than store-bought, but it should thicken slightly.
Now make the onions. Heat a small frying pan over medium heat and add the oil. 
Finely chop the onion and add it to the pan. Season with ¼ teaspoon salt and a few turns of black pepper. Stir occasionally, lowering the heat so they don’t burn. Once you notice brown bits forming on the onions, deglaze the pan with ¼ cup of liquid (water or bone broth). Repeat as needed. 
Cook the onions for 30-40 minutes, until they’re a deep caramel color. 
Peel the eggs and grate them with the wide holes of a box grater. Add them to a bowl, then add the onions, ¼ teaspoon salt, a few turns black pepper, and 3 tablespoons of the roasted garlic mayo. 
Mix together well and adjust seasonings as needed.

10/06/2026

Prime Day deals linked in bio!

10/05/2026

1 carrot, peeled
2 mini cucumbers
Small handful tomatoes, chopped into small pieces
3 tablespoons Castelvetrano olives
Miso vinaigrette

Peel the carrot and cucumbers into ribbons and chop the tomatoes and olives. Add all of it to a large bowl.
Top with miso vinaigrette (comment MISO for the recipe) and serve.

10/05/2026

Introducing our October Mini of the Month, Midnight Munchies.

10/04/2026

4 artichokes, tops trimmed off and stems peeled
4 garlic cloves, peeled and smashed
4 cups bone broth
Peel off any rough looking exterior leaves on the artichokes. Cut the tops and bottoms of the stems off the artichokes and peel the remaining stem. 
Place a large pot on the stove and add the garlic, artichokes, bone broth, and salt. Turn the artichokes to get them covered in broth, then stand them up top-side down. 
Turn the stove to medium heat and cover the pot, until the broth simmers. Lower the heat slightly and cook the artichokes, covered, for around 45 minutes. Pull a leaf off the artichoke with tongs to check if it’s done; the flesh should easily come off the inside of the leaf. If it’s still tough, continue to steam for a few more minutes.
Once the leaves are cooked, remove the pot from heat and let sit, covered, until you’re ready to serve.

10/03/2026

Ingredients:
2 chicken breasts, skin-on
2 chicken breasts, skin-off
½ teaspoon salt
Avocado oil spray 
3 cups chicken broth
Preheat the oven to 300°F. 
Season the chicken with salt. Heat a large pot over medium heat and spray with avocado oil, then add the chicken to the pot.
Sear for 2-3 minutes, then pour in the broth. Cover, with the heat on medium, cooking until the broth comes to a low simmer. 
Transfer the pot to the oven and cook for 40 minutes, until the chicken is cooked through (it should read 165°F if you have a thermometer). Remove from the oven and let cool with the lid still on.
Set the chicken breasts in a large bowl and remove the skin. Add ¼ cup of broth from the pot and shred the meat with two forks or your hands, adding more broth as needed so it stays juicy. Stir the shredded chicken and continue adding broth so it doesn’t dry out. Adjust seasonings to taste and serve.

Address

1 Garden State Plaza
Paramus, NJ
07652

Opening Hours

Monday 10am - 9:30pm
Tuesday 10am - 9:30pm
Wednesday 10am - 9:30pm
Thursday 10am - 9:30pm
Friday 10am - 9:30pm
Saturday 10am - 9:30pm

Telephone

+12128420220

Website

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