Here are the delicious recipes Jet prepared today.

Try these at home!
Posted on Nov 23, 2022 | 09:00am

Work Time: 20 minutes
Cook Time: 15 minutes

1 Bunch large asparagus spears
½ pound prosciutto, thinly sliced
1 16 oz package phyllo pastry
½ cup salted butter, melted
¼ cup crumbled goat cheese
Freshly ground black pepper Instructions

Preheat the oven to 400 degrees. Trim or snap off the woody bottoms off the asparagus spears. Wrap each asparagus spear with whole piece of prosciutto. Open the package of filo dough. Cut the sheets in half and reserve.

Brush a half sheet of filo with butter and place the Brush lightly with butter. Lay an asparagus spear on the pastry. Sprinkle with a little goat cheese, then a pinch each of salt black pepper.

Roll up the asparagus and seal the edge with a tiny bit of water and place on a sheet pan. Repeat until all the asparagus are done and laid out. Give one final butter brush to all the wrapped spears.

You can hold them in the fridge for up to two days if you don’t want to cook them immediately. Bake in a 400 degree oven for 10-12 minutes or until golden brown. Serve warm! These also reheat well an air fryer.


Pumpkin hummus is a fantastic spread for pita and breads. But making pumpkin crostini takes it to another level. I serve this during the holidays and use it as a base for sliced steak or chicken.

Pumpkin Hummus 1/4 cup pumpkin pack
1 15 oz (450 g) can garbanzo beans with the liquid from the can
2 tablespoons (30 ml) of fresh lemon juice
2 cloves (10 g) garlic, roughly chopped
1 ½ teaspoons (5 g) kosher salt
1/3 cup (72 g) sesame tahini (stir from bottom before measuring)
¼ teaspoon (0.6 g) ground cumin
¼ cup Extra Virgin Olive Oil Ice water as needed

To assemble crostini:

1 Baguette, bias sliced cut into nine
1 inch ovals Olive oil
Salt and Pepper as needed
10 sage leaves ¼ cup butter
6 oz Goat Cheese
1 garlic clove, peeled ½ cup pomegranate

Balsamic glaze:

In a food processor combine the pumpkin, garbanzos with the liquid from the can, lemon juice, garlic, tahini, salt and the cumin. Process until combined.

With the processor running, add the olive oil a little at a time, until sauce is smooth but still thick. Occasionally scrape down the sides so everything is processed.

If it looks like a paste with oil floating in it, add a tablespoon or two of the ice water to help it emulsify. Taste and don’t be afraid to add more salt, lemon juice and/or cumin to your preference. Reserve.

Place the butter in small shallow frying pan and turn the heat to medium. Once the butter melts, place the sage leaves in the pan and fry until golden brown, about 5 minutes. Remove from heat and reserve.

Heat an oven to 375 degrees. Cover a baking sheet with foil and place the crostini on the sheet. Drizzle each with a little olive oil, salt and pepper.

Bake for about 3 minutes until toasted but soft on the inside. Pull the crostini from the oven and carefully rub each piece with the garlic clove. Top each crostini with about a tablespoon of pumpkin hummus and a sage leaf.

Crumble some goat cheese on each, a few pomegranate seeds then a drizzle of balsamic glaze.


1.4 lb small pee wee potatoes
(12 - 14) = 1 tbsp salt (for boiling)
30g / 2 tbsp unsalted butter, melted 1 tbsp olive oil 3/4 tsp salt (for sprinkling)
1/4 tsp black pepper
9 oz Mexican Chorizo Sausage
1 Cup Sour Cream
½ Cup Chives minced


Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes. It's ok if the skin splits.

Alternatively, steam or microwave them. Preheat oven to 400°F. Drain the potatoes and let them dry in the colander for 5 minutes or so. Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece.


Drizzle with butter, then olive oil. Sprinkle with salt and pepper.


Bake for 45 minutes (small potatoes) to 55 minutes (medium) or until deep golden and crispy. D

o not flip! While cooking potatoes, cook the chorizo in a skillet over high heat. Empty the tube into the skillet. Flatten meat mixture out with a spatula.

Let this cook a few minutes, then break up meat & stir to allow it to brown slightly. Once the potatoes are done, pull them from the oven. Place on platters and top each potato with about 2 teaspoons of cooked Chorizo, a dollop of sour cream and chives