Cubano Sandwich

Cubano Sandwich

Cubano Sandwich

We tried this sandwich when we lived in Miami we fell in love with it. Something about the dill pickles and the mustard and the buttered bread that gives it an addicting and comforting bite. You will need a cast iron skillet or a panini press. this is a great lunch sandwich the kids will love!


1 baguette (get a good one like La Brea)

1/4 Roast Pork (leftover if you have any)

1/4 lb Honey Ham

Dill Pickles about 4

2 tablespoons of White Mojo

3 tablespoons of Yellow Mustard

3 tablespoons of butter

6 slices of Swiss Cheese


In a small bowl mix the White Mojo with the Yellow Mustard

Spread it on the bread

Add Cheese, then meats pickles last. Cheese has to be the closest to the bread so it can melt beautifully.

Heat a cast iron skillet and smear the outside of the bread with butter. Place the bread on the cast iron and press down or pannini press and cook until the cheese melts and the bread is nice and brown.


Meatballs with Apples

Kids Favorite!


This is one of my kids favorite dinner, its meatballs made a different way, and I even sneaked in some carrots and kale.  I hope your kids love this one too!!

Meatballs and Apples                                 


1 lb of ground beef or Bison beef, or ground pork. (you can combine 1/2 lb of beef and 1/2 lb of pork)

2 cups of chicken stock

1/2 a cup of grated carrots

1/4 cup of super fine chopped Kale

1/2 cup of Parmesano Reggiano

1/2 cup of breadcrumbs

3 eggs

2 tablespoons of White Mojo Sauce

Sauce and apples:

2 cups of chicken stock

1 tablespoon of brown sugar

1 tablespoon of White Mojo Sauce

1 cinnamon stick

1 apple of your choice but gala and granny smith work great (cut into cubes)

Salt to taste



In a bowl mix parmesan cheese, chopped kale, carrots, 3 eggs, breadcrumbs,  White Mojo Sauce and salt to taste.  Add ground meat and mix well, form the meatballs with a small ice cream scoop or a tablespoon measure so they are all the same size.  Shape them and refrigerate for 1/2 hour.

Heat a large sauté pan add the 3 tablespoons of olive oil and cook meatballs for about 5 min on each side,  then remove them from the pan and set aside. 

Add chicken stock and cinnamon stick, brown sugar and let it simmer for about 5 minutes.  Add apples and cook for about 6-8 minutes, add meatballs and simmer for 10 minutes at low-medium heat.   Garnish with fresh parsley.


Healthy Spinach Patties


1 1/2 lbs of baby spinach chopped small
3 eggs beaten
1/2 cup of parmesan cheese

1 tablespoon of White Mojo Sauce
1-2 tablespoons of All purpose flour or almond flour
Salt to taste (Kosher)
1/4 cup cup of canola oil (depends of how big your pan is)
Cream cheese or sour cream to garnish (optional)


Mix chopped spinach with flour and Parmesan cheese.  In a separate bowl mixthe eggs and white mojo sauce well, add the eggs to the spinach and mix well.  

In a heat a non-stick pan and then add 1/4 cup of canola oil.  

Drop spoonful's into the pan and flatten slightly add 4-5 and cook for about 5 min on each side.  Once done place on a paper towel lined plate and add a triangle shape of cream cheese.


 Lemon Thyme Pork Chops

Lemon Thyme Pork Chops



Pork Chops with Lemon Thyme Sauce



4-5 Pork Chops Bone in

3 tablespoons of White Mojo

2 tablespoons of Vinegar

3 springs of Thyme

1 cup of White wine

Lemon Zest and the juice of 1/2 lemon about 1 tablespoon

2 tablespoons of chopped Parsley for Garnish


Pat dry Pork Chops

Season with Salt and Pepper and sprinkle with the vinager

Preheat a stainless steal skillet and add the oil

Brown each pork chop in batches, then set aside

Add 1 cup of white wine to deglaze and pick up all the brown bits for 3 min

Add the White Mojo and whisk well

Add the thyme, lemon Juice and lemon Zest

Place the Pork Chops back in and cook in low heat for 5 min

Sprinkle with parsley to garnish.



Fava Bean Soup with Pancetta                                             




1lb of Fava Beans (Frozen)

3 tablespoons of olive oil

½ jar of White Mojo

6 oz of Pancetta chopped

1 potato diced

4 cups of Chicken or Veggie

½ jar of White Mojo

3 slices of sourdough bread

3 cloves of minced garlic.



In a soup pot add 3 tablespoons of olive oil and saute the pancetta on medium low until crisp for about 5-6 min.  Set aside in a  plate lined with paper towels

Add minced garlic and cook for 1-2 min set a side. To be tossed with the croutons

Add 1/2 jar of White Mojo and more 1 tablespoon of olive oil if needed

Cook for 2 minutes

Add the Chicken or Veggie stock and add the potato and fava beans and cook for 10 min until tender

Season with salt and pepper

Blend soup or use immersion blender until smooth


Cut bread into 1/4 " cubes, drizzle with olive oil and bake at 400F in a sheet pan for about 6 min

In a bowl add bread while hot and toss with minced (previously saute garlic)

Garnish soup with Pancetta and Croutons!