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LeBon Kitchen

Nicole LeBon

Nicole LeBon is an experienced marketing professional with a Bachelor of Arts focused on Public Relations and Advertising...

Nicole LeBon is an experienced marketing professional with a Bachelor of Arts focused on Public Relations and Advertising...

Apr 12 9 minutes read

LeBon Kitchen

Quick & easy recipes to make at home.

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Eggplant Dip

Ingredients • 1 large eggplant • 1 bulb of garlic • Olive Oil • Parsley or Chives • Kalamata Olives •1 Lemon • Pita or Bread

Recipe • Preheat oven to 400 degrees • Cut eggplant in 1/2 length wise. Place facedown on a baking sheet and drizzle with olive oil • Take the bulb of garlic and cut off the top. Place garlic in foil and drizzle with olive oil. Wrap the bulb of garlic in foil and place it on the same baking sheet with the eggplant. • Bake eggplant and garlic for 25-30 mins. Once cool enough to touch, scrape the eggplant out of the skin into a medium sized bowl. Discard the skin.  • Next, squeeze the roasted garlic out of the bulb into the same bowl as the eggplant.  • Whisk the eggplant and garlic together with 1 tbsp of olive oil, 1 tsp of salt and the juice from 1 lemon • Garnish with parsley or chives and Kalamata olives.  • Serve with warm pita or bread.

Nicole's Famous Bolognese

Ingredients • 5 carrots, peeled. • 3-4 stalks of celery • 5 cloves of garlic • 1 medium yellow onion • 1 bunch of broccolini • 1.5 lbs. ground beef • 1.5 lbs. ground pork • 1 tbsp nutmeg   • 1 cup of red wine • 1 cup of milk • (2) 28oz cans of fire roasted tomatoes • 3oz of tomato paste • Garnish with parmesan cheese and parsley.  • Use noodles of choice: we like spaghetti.

Recipe • Chop carrots, onion, celery & broccolini. • In a large pot heat 2-3 tbsp of olive oil and butter, add mirepoix (carrots, onion & celery), sauté  for 3-5 minutes (until the onions are translucent). • add garlic and broccolini, sauté for 2-3 minutes. • Remove veggies from pot and set aside. • In original pot, on medium heat add 1-2 tbsp of olive oil and sauté ground beef, season with salt and pepper. • Remove cooked beef and set aside. • Next, add ground pork, season with salt and pepper. • Once fully cooked and brown bits start to form in the bottom of the pot. • Add ground beef and veggies back into pot, make sure the heat is still on medium. • Add in red wine to deglaze the pot, let simmer for 2-3 minutes.     • Add in both cans of tomatoes, stir well. • Then add all of the tomato paste, stir again.         • Once combined, add in 1 tbsp of nutmeg and (1) cup milk.• Let simmer for 3-4 hours • Using an emersion blender, blend sauce until all vegetables and meat are broken down into a smooth sauce. • A regular blender will work too, but you will need to blend it in small batches. Do not overfill the blender and be careful with hot liquids. • Once ready to serve, garnish with parsley and parmesan cheese. • PRO TIP: This makes a very large batch, it serves about 10-12 people.. One serving of sauce is about 1-1 1/2 cups. Once the sauce cools, you can put it into a freezer safe container. It will last for up to 3 months in the freezer.

Learn how to make Bolognese 

Nicole's favorite recipe to make for her family & friends. 

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Roasted Tomato & Garlic Ricotta Dip  

Ingredients • Olive oil • 1 carton of cherry tomatoes, 2 cloves of garlic • (1) 15oz container of Ricotta cheese • 1 bunch of green onions • baguette or vegetables for dipping

Recipe • Preheat oven to 400 degrees. • Wash and dry cherry tomatoes toss in EVOO, 2 cloves minced garlic and salt/pepper. • Roast 20 mins or until golden brown. • In a separate mixing bowl combine 1 container of ricotta and chopped green onions, EVOO & salt/pepper. • Once cool, top ricotta mixture with tomatoes. •Serve with toasted baguette or veggies. • PRO TIP: make a day ahead to save time in the kitchen.

Chimichurri Vegetables  

Dinner For 4

Roasted Lemon & Rosemary Chicken

Dinner for 4


Coconut Brownies 

Dinner For 4

Roasted Lemon & Rosemary Chicken   

Brine • chicken broth • salt and pepper • rosemary • 1 bulb of garlic • Brine full chicken for 24-48 hours before roasting.

Ingredients • 1 whole chicken • 1 package of rosemary • 1 bulb of garlic • 6 tbsp of butter (softened) • 1 lemon • 1 Russet potato

Recipe • Preheat oven to 375 degrees • Place brined chicken on a roasting rack, season with salt and pepper • Mix 6 tbsp. of softened butter with 4-5 stems of rosemary, 5 cloves of minced garlic, the juice of 1 lemon. • Coat the outside of the bird with butter mixture and top with lemon slices. • Roast until internal temperature reaches 165 degrees (about an hour and 10 mins). • The cooking time will depend on the size of the chicken. • During the last 30 minutes, add the sliced Russet potato under the roasting rack to catch the chicken drippings. PRO TIP: If you have a poultry injector, inject the butter mixture into the meat for extra flavor!

Coconut Brownies  

Ingredients • 1/2 cup of Coconut oil • 1 cup of white sugar • 2 eggs • 1/2 tsp of vanilla • 1/2 cup of all purpose flour • 1/2 cup of unsweetened cocoa powder • 1 tsp baking powder • pinch of salt

Recipe • Pre heat oven to 350 degrees. • Melt 1/2 cup of coconut oil & mix with 1 cup of white sugar. • Let come to room temperature. • Add 2 eggs (add one in at a time) and which in with 1/2 tsp of vanilla. • Add 1/2 cup of all purpose flour (mix in slowly). • Add 1/2 a cup of unsweetened cocoa powder, 1 tsp of baking powder and a pinch of salt. • Line small baking pan with greased parchment (I used coconut oil). • Bake for 20-25 minutes.    • Test with a toothpick to see if they are done. Insert toothpick in the center of the browines. If it comes out clean, then they are done. • PRO TIP: Once cooled, use a small glass to make the brownies into circular bites.

Chimichurri Veggies    

Vegetables • 1 small bunch of carrots (peeled) , 1 small red onion, 1 zucchini squash, 1 bulb of garlic. 

Instructions • Pre heat oven to 400 degrees. • Line a baking sheet with parchment paper • Place peeled carrots, sliced red onion and sliced zucchini squash  on baking sheet. Drizzle with olive oil and salt and pepper. • Cut off the tip of the entire garlic bulb, drizzle with olive oil and wrap in foil. • Bake veggies for 20-25 minutes, until nicely roasted. Top with chimichurri and pair with a dijon dipping sauce. 

Chimichurri Recipe 

Ingredients • 1 bunch of parsley • 1 bunch of cilantro • 1/2 cup of olive oil • salt & pepper to taste • 1/2 tbsp red chili flakes • the juice of 1 lemon

Instructions • In a food processor combine all ingredients until fully incorporated into a sauce.

Dijon Dipping Sauce Recipe 

Ingredients • 1 cup of greek yogurt • 5 tbsp Dijon mustard •  1 Lemon •  1 tbsp Olive Oil • 2 cloves of minced garlic • salt & pepper 

Instructions • In a small bowl combine 1 cup of greek yogurt with 5 tbsp of dijon mustard. • Add the juice of lemon into the mixture and stir. • Next add minced garlic, salt and pepper and stir • drizzle 1 tbsp of olive oil, stir and chill until ready to serve. • Garnish with parsley.

Breakfast Frittata  

Coming Soon!

Pepperoni Pizza  

Coming Soon!

Cashew Creme Cauliflower

Coming Soon!

Black Bean Chili  

Ingredients • 1 medium white onion • 3 cloves of garlic •.1 shallot • 1 1/2 lbs. of ground beef • 1 red bell pepper • 1 package of mushrooms • 1 can of black beans • 1 can of diced green chilis • (1) 28oz can of fire roasted tomatoes • 1 cup of beef broth • Garnish with cheese, onion, radish, avocado & cilantro.

Recipe • In a medium pot sauté onions, garlic and shallots until translucent. • Add 1 package of ground beef to pot, season with salt, pepper, cayenne and cumin. • Cook until beef is golden brown. • Add diced red bell pepper and mushroom cook until soft. • Add one can of black beans, one can of green chili’s, one can of fire roasted tomatoes & 1 cup of beef broth.  • Simmer 15-20 mins. • Top with cheese, onion, radish, avocado & cilantro.

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