Enjoy these exclusive recipes from our Taste Buds Across the country as we travel from state to state
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Burk's Blackout Banana Bread
Kalamata brought Al over to Michael's pad one morning and ate an entire loaf. Kalamata recommends 1 to 2 slices MAX!
4-5 ripe bananas (no less!)
1/3 cup of unsalted, softened butter
1 cup of sugar
2 large eggs
1 1/4 cup of flour
2 teaspoons of vanilla (or Princess Cake & Cookie Flavor)
1/2 cup of cocao powder
1/2 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon cinnamon
Fistful of chocolate chips (I love a combo of dark + milk)
Pinch of salt
1. Preheat the oven to 350F degrees. Go find a 9x5 inch loaf pan and rub a butter stick along the inside.
2. In a bowl whisk together the melted butter and sugar, then the eggs and vanilla.
3. Mash the bananas and stir them into the mixture.
4. Fold in the flour, cocoa, baking soda, baking powder, cinnamon, and salt. Then dump in the choco-chips.
5. Pour the beautiful batter into the pan.
6. Bake for 50-55 minutes until an inserted toothpick comes out clean (minus any melted chocolate chips).
7. If you can contain yourself, allow the bread to cool before removing from the pan and cutting into slices.
8. Share it with people - your family, your co-workers. Make someone's day.
Kalamata loves dipping sliced cucumbers and pita bread in this creamy, carrot-based hummus for her afternoon snack. Make a big batch for the whole family, cut up your favorite veggies and dig in!
2 lbs of carrots, peeled + chopped
2.5 teaspoons cooked garlic
3 tablespoons Greek gogurt
2 teaspoons cumin, toasted
1.5 tablespoons lemon juice
2 teaspoons tahini paste
1 teaspoon sriracha
Evoo (to right consistency)
Kosher salt (to taste)
1. Roast carrots at 350 degrees until tender.
2. Puree, adding hot water as needed.
3. Add garlic, yogurt, cumin, lemon juice, tahini and sriracha. Fold thoroughly.
4. Slowly whisk in evoo and season to taste with salt.
Baked Falafel & Dill Yogurt
This is one of Al Dente's favorites! He loves to wrap the Falafel in a pita to make a sandwich, adding lots of extra toppings like tomatoes and cucumbers.
1 ½ cup canned chickpeas, rinsed, drained
½ cup parsley leaves
½ cup white onion, chopped
¼ cup green pepper, chopped
3 cloves garlic
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon baking powder
2 teaspoon tahini (this is a sesame puree that can be found at your international grocery store)
2 teaspoon lemon juice
2 Tablespoon olive oil
1 cup Greek yogurt
2 teaspoon lemon juice
2 tsp chopped dill
For the Falafel:
Preheat oven to 375. Put all of the ingredients for the falafel, except for the olive oil, in a food processor. Slowly drizzle in olive oil, don’t over process the mixture, it should be nice and clumpy, about a total of 1 minute. Refrigerate mix for 30 min.
Take a medium baking sheet and add a little olive oil to it. Arrange the falafel balls with at least one inch space between each. Pat them down so that they form little patties. Bake them for 15 minutes. Flip them over and turn the tray, and bake for an extra 8 minutes. They’re ready once they’re golden brown!
For the Dill Yogurt:
While the falafel is baking, take all of the ingredients for the dill yogurt and place them in a bowl. Whisk until it comes together. Refrigerate until the falafel is ready to be served.
You can enjoy the falafel as a healthy snack to dip in the dill yogurt, on top of a salad, or wrap in a pita or tortilla to make a sandwich! Add your favorite toppings like chopped lettuce, tomatoes and cucumbers.