StepIntotheSeason withbonCOOK
A SIMPLE GOURMET COLLECTION FOR FALL
BY CINDY JUNCAJ
& Welcome
Welcome to Your bon COOK Fall Kitchen Companion!
bon COOK thoughtfully created this guide to be your trusted companion in the kitchen whether you ’ re just starting your cooking journey or you ’ re a seasoned home chef looking to simplify and elevate your everyday meals.
Inside, you’ll discover the essence of the simple gourmet: recipes that celebrate seasonal ingredients, clever shortcuts using bon COOK tools, and flavorful results that feel effortless. From prep to plating, our kitchen solutions are designed to save time, reduce stress, and bring joy back to cooking.
You’ll find helpful tips, ingredient insights, and personal stories that connect each dish to the heart of bon COOK. Think of this guide as your go-to kitchen sidekick ready to inspire your creativity, guide your prep, and boost your confidence with every recipe.
So grab your favorite bon COOK mold, tie on your apron, and turn the page. Let’s cook up something beautiful together.
Let each recipe be a moment of connection, creativity, and the bon COOK way..
Cindy Juncaj Founder, bon COOK
Hi my friend!
This little space was created with love, a sprinkle of knowledge, and a big dash of real-life kitchen experience. No fancy chef hats needed here just a genuine passion for good food and simple, nourishing habits.
Spiced cream cheese rolled in tender pumpkin cake
Creamy cheesecake meets spiced pumpkin with herb infused shortbread crust. A rich, no-bake roll layered with Nutella, cream cheese, and crunchy hazelnuts. A celebration of fall’s bounty with apples and spices
Buttery crumble layered with tender, spiced apples Classic pie with warm spices and silky sweet potato filling
Squash Risotto
Creamy Arborio rice blended with golden roasted squash
Butternut Squash & Rice Bowl
Cozy vegetarian dish with squash and ricee
SECTION1
COZY BREAKFASTS
Belgian Waffles
Loaf Banana Bread
Double-Apple Walnut Bread
Lemon Cream Cheese
Blueberry Muffins
Belgian Waffles
Belgian Waffles
These waffles bring a little French café magic right into your kitchen. Light, crisp, and golden, they’re topped with sweet peaches, Chantilly cream, and a drizzle of honeycinnamon syrup Cindy loves how they turn an ordinary morning into something worth celebrating
INGREDIENTS
Waffles:
1 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon fine sea salt
1/2 teaspoon active dry yeast
1/2 cup whole milk
1/2 cup sparkling mineral water
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract
1 large egg yolk
2 large egg whites
Pinch of cream of tartar
Toppings:
1 jar halved or sliced peaches
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract or vanilla paste
Ground cinnamon, for sprinkling
Peach Honey Cinnamon Syrup:
1 cup peach juice (from the jar of peaches)
2 tablespoons honey
1 tablespoon ground cinnamon
Zest of 1/2 lemon
bonTIPS
Chill bowl + whisk before whipping cream for the fluffiest Chantilly.
DIRECTIONS
1.Combine flour, sugar, salt, yeast. Warm milk + water; whisk in butter and vanilla. Mix into dry ingredients until smooth. Cover 3 hrs or overnight
2 Preheat oven 425°F Stir in egg yolk Beat egg whites with cream of tartar until soft peaks; fold into batter
3 Pour batter into Waffle Tray on Perforated Sheet Cover with BonMAT + second sheet Bake 15–17 min until golden
4 Whip cream to soft peaks, add sugar + vanilla, whip to stiff peaks
5.Boil peach juice with honey, cinnamon, lemon zest until slightly thickened. Cool.
6.Serve: Top waffles with peaches, Chantilly cream, drizzle syrup, sprinkle cinnamon.
Pumpkin twist: Stir in 2/3 cup pumpkin puree + 1/2 tsp pumpkin spice to the batter.
Nutritional Benefits
Eggs provide protein and choline, while whole grains add fiber for lasting energy
bon COOK Products
FORTEEZ Waffle Tray Perforated Baking Sheet Medium bonMAT
Mini Whisk Pastry Bag with Tip
Banana Bread Loaf
Banana Bread Loaf
This recipe brings Cindy back to Saturday mornings with her kids, when the kitchen filled with the smell of ripe bananas and warm spices It’s a classic with a twist moist, flavorful, and comforting every time A favorite at Cooking Boutique Pop-ins, this loaf has a way of turning simple moments into lasting family traditions
INGREDIENTS
1½ cups flour
1 tsp baking soda ½ tsp salt
½ tsp cinnamon ½ cup butter, softened ¾ cup sugar
2 eggs
3 ripe bananas, mashed ½ cup chopped walnuts (optional)
bonTIPS
Add chocolate chips or swirl in nut butter for variation.
DIRECTIONS
1.Preheat oven to 350°F.
2.Cream butter and sugar. Add eggs and bananas.
3 Mix dry ingredients and combine Fold in walnuts
4 Pour into mold and bake 50–55 min
Nutritional Benefits
Bananas are rich in potassium and natural sweetness; walnuts add healthy fats and protein
bon COOK Products
FORTEEZ Classic Loaf Mold
Perforated Baking Sheet
Double-Apple Walnut Bread
Double-Apple Walnut Bread
Inspired by orchard visits and cozy mornings, this moist bread is perfect for gifting or brunch Cindy loves pairing it with French Pantry jam and warm tea
INGREDIENTS
1½ cups flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ cup applesauce
½ cup oil
2 eggs
½ cup brown sugar
1 cup diced apple
½ cup chopped walnuts
bonTIPS
Wrap slices individually for grab-andgo snacks or lunchbox treats
DIRECTIONS
1.Preheat oven to 350°F.
2.Mix dry ingredients in one bowl.
3.In another, whisk applesauce, oil, eggs, and sugar
4 Combine wet and dry, fold in apples and walnuts
5 Pour into Loaf Mold and bake 50–55 min
Nutritional Benefits
Apples provide fiber and antioxidants; walnuts offer omega-3s and healthy fats.
bon COOK Products
FORTEEZ Classic Loaf Mold
Perforated Baking Sheet
Lemon Creamcheese Blueberry Muffins
Lemon Creamcheese Blueberry Muffins
Bright, tangy, and bursting with blueberries, these muffins are a bon COOK favorite for mornings when you want something simple yet special Cindy loves how the cream cheese keeps them extra moist while the lemon zest adds just the right touch of sunshine
INGREDIENTS
4 ounces of cream cheese at room temperature
4 tablespoons of unsalted butter at room temperature
one tablespoon of lemon juice and one tablespoon of lemon zest
2 tablespoons of vanilla
2 eggs at room temperature
1/2 cup of whole milk at room temperature
two cups of all-purpose flour
1 cup of sugar
1 1/2 teaspoons baking powder
1 half teaspoon baking soda
1 pint of fresh blueberries
bonTIPS
Use fresh lemon zest: It brightens the flavor and balances the richness of the cream cheese and sweetness of the blueberries.
Freeze for later: These muffins freeze beautifully Let them cool completely, wrap individually, and freeze To enjoy, thaw at room temperature or warm briefly in the oven
Make it lighter: Swap half the cream cheese with Greek yogurt for a tangy twist and added protein
DIRECTIONS
1.Preheat oven to 350°F. Place Flower Tray on Medium Perforated Baking Sheet.
2.Beat cream cheese and butter until smooth, then add lemon juice, zest, vanilla, milk, and eggs
3 In another bowl, whisk flour, sugar, baking powder, baking soda, and salt
4 Gradually add dry mix to the cream cheese mixture until combined; fold in blueberries
5 Scoop batter into Flower Mold, pressing gently so the design fills
6 Bake 30 minutes until lightly browned
7.Cool, unmold, and serve with fresh berries or Chantilly cream.
Nutritional Benefits
Blueberries are packed with antioxidants and vitamin C; lemon adds brightness and immune support, while cream cheese provides calcium and protein for a satisfying treat.
bon COOK Products
FORTEEZ Flower Tray Medium Perforated Baking Sheet Mini Whisk
SECTION2
SEASONAL SWEETS
Pumpkin Roll
Pumpkin Layered Cheesecake
Chocolate Hazelnut Roll
Apple Cake
Fresh Apple Crumble Bars
Sweet Potato Pie
Pumpkin Roll
Pumpkin Roll
This Pumpkin Roll is a show-stopper every Fall. The tender spiced cake and creamy filling are rolled into swirls that look as good as they taste Cindy loves making this for holiday gatherings because it’s festive, make-ahead friendly, and always sparks a little “ wow ” when sliced at the table
INGREDIENTS
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin
1 cup walnuts or pecans, chopped
1 8oz package cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
Powdered sugar, optional
bonTIPS
Roll it warm: Rolling the cake in the Bonmat while it’s still warm prevents cracks when you fill and re-roll it later Make ahead: This dessert tastes even better the next day Refrigerate overnight or freeze (well-wrapped) for up to 1 month
bon COOK Products
Fleximat
Perforated Baking Sheet
Medium Bonmat
DIRECTIONS
Cake Instructions
1.Preheat oven to 375°F. Place Fleximat on Perforated Baking Sheet
2 Mix flour, baking powder, baking soda, cinnamon, cloves, and salt
3 Beat eggs and sugar until thick; add pumpkin Stir in dry mix and spread on Fleximat
4 Sprinkle with nuts if desired Bake 13–15 minutes until cake springs back
5 Unmold onto Bonmat, dust with powdered sugar, and roll up with Bonmat. Cool on rack.
Filling Instructions
1.Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
2.Unroll cake, spread filling, and re-roll.
3 Wrap in plastic and refrigerate 1 hour Dust with powdered sugar before serving
Nutritional Benefits
Pumpkin is rich in fiber, vitamin A, and beta-carotene for eye and immune health.
Walnuts add healthy fats and protein,
bon COOK Products
Pumpkin LayeredCheesecake
Pumpkin LayeredCheesecake
This Pumpkin Layered Cheesecake with Rosemary-Infused Shortbread Crust is Cindy’s fresh take on a fall favorite The rosemary crust adds a buttery, herbal note, while the pumpkin spice layer brings warmth and comfort perfect for gatherings
INGREDIENTS
Rosemary-Infused Shortbread Crust
1 cup (2 sticks) unsalted butter
1½ teaspoons fresh rosemary, finely chopped
½ cup powdered sugar
1½ cups all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract (optional)
Pumpkin Cheesecake Filling
4 packages (8 oz each) cream cheese, softened
1½ cups granulated sugar
4 eggs
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
bonTIPS
Sprinkle pumpkin pie spice and crushed candied pecans over whipped cream
bon COOK Products
FORTEEZ Large Round Mold Perforated Baking Sheet
Mini Whisk Beechwood Rolling Pin
Eco-Chop
DIRECTIONS
Rosemary-Infused Shortbread Crust
1.Melt butter with rosemary, steep, strain, and cool
2 Preheat oven to 300°F Place Large Round Mold on Perforated Baking Sheet
3 Cream butter and powdered sugar
4 Whisk flour and salt with Mini Whisk
5 Mix flour into butter mixture with vanilla
6 Press into mold using Beechwood Rolling Pin upright
7 Pre-bake 15–18 minutes Cool slightly
Pumpkin Cheesecake Filling
1.Preheat oven to 300 degrees, place Large Round Mold on Perforated Baking Sheet
2.Beat cream cheese and sugar.
3.Add eggs one at a time.
4 Spoon half over crust and smooth with Offset Spatula
5 Mix pumpkin and spice with Mini Whisk
6 Spoon and smooth pumpkin layer
7 Bake & Chill
a Bake at 300°F for 60–70 minutes
b Cool in oven 1 hour
c Refrigerate for 3+ hours
8.Garnish
a.Fresh whipped cream
b.Pumpkin pie spice and cinnamon/ cinnamon Stick
c.Optional: Candied pecans or French Pantry Balsamic drizzle
Nutritional Benefits
Pumpkin is high in fiber and betacarotene.
Offset Spatula
Chocolate Hazelnut Roll
Chocolate Hazelnut Roll
This Chocolate Hazelnut Roll is a true showpiece for fall gatherings With its rich layers of Nutella, cream cheese, and crunchy hazelnuts, it’s indulgent yet surprisingly simple to prepare Cindy loves serving it because it looks elegant on the table, slices beautifully, and always earns rave reviews without keeping you stuck in the kitchen
INGREDIENTS
The Base
1 and ¼ cups chocolate biscuits
4 tablespoons of melted butter
1 tablespoon Dutch cocoa powder
2 tablespoons granulated sugar
½ cup skim milk
The Filling
1 and ½ cups of whipped cream cheese
4 tablespoons of confectionary sugar
2 tablespoons of chopped hazelnuts
½ cup Nutella hazelnut spread
Toppings:
Remaining cream cheese filling
Remaining Nutella
Remaining hazelnuts
bonTIPS
Chill your rolling pin for a few minutes before flattening the dough it prevents sticking and keeps the chocolate base firm
Nutritional Benefits
Hazelnuts provide heart-healthy fats and vitamin E, while cream cheese offers calcium and protein
DIRECTIONS
Base:
1.Melt butter in short intervals, stir in cocoa with Mini Whisk
2 Grind biscuits in Eco Chop, mix with butter, then add milk
3 Form into a ball, cover, and chill for 30 mins
Filling:
1 Beat cream cheese with sugar
2 Roll dough into a rectangle on Fleximat with Rolling Pin.
3.Spread Nutella, then cream cheese, leaving edges clear.
4.Sprinkle half the hazelnuts.
5.Roll tightly with Fleximat, wrap in plastic, and chill 4 hrs or overnight.
Toppings:
1 Mix remaining cream cheese and Nutella
2 Pipe over roll with Pastry Bag
3 Top with remaining hazelnuts
bon COOK Products
FORTEEZ Fleximat
Mini Offset Spatula Eco-Chop
Mini Whisk Beechwood Rolling Pin Pastry Bag & Tips Set Perforated Baking Sheet
Apple Cake
Apple Cake
This cake is a celebration of Fall’s bounty. Cindy created it for her bon COOK Happy Hour, pairing it with French Aperitif cocktails and seasonal spices
INGREDIENTS
2 cups flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp allspice
½ cup oil
½ cup applesauce
2 eggs
1 cup sugar
1½ cups diced apples
bonTIPS
Glaze with maple syrup or dust with powdered sugar
DIRECTIONS
1.Preheat oven to 350°F.
2.Mix dry ingredients. In another bowl, whisk oil, applesauce, eggs, and sugar.
3 Combine and fold in apples
4 Pour into mold and bake 45–50 min Cool before slicing
Nutritional Benefits
Cinnamon, nutmeg, and allspice provide natural antioxidants that support wellness and add warmth to every bite
bon COOK Products
FORTEEZ Classic Loaf Mold
FORTEEZ Large Round Mold
Perforated Baking Sheet
Fresh Apple Crumble Bars
Fresh Apple Crumble Bars
Inspired by crisp autumn days, these bars capture the warmth of apple pie in an easy, shareable treat With buttery crumble layers and tender apples, bon COOK loves serving them at gatherings where every bite feels like a little taste of fall
INGREDIENTS
Ingredients – Crust & Crumble:
2 cups flour
1 cup oats
¾ cup brown sugar
1 tsp cinnamon
1 cup cold butter, cubed
Ingredients – Filling:
3 apples, peeled and diced
2 tbsp lemon juice
2 tbsp sugar
1 tbsp cornstarch
bonTIPS
Drizzle with caramel or serve with vanilla ice cream
DIRECTIONS
1.Preheat oven to 350°F.
2.Mix crust ingredients until crumbly. Press half into mold.
3 Toss apples with lemon, sugar, and cornstarch Spread over crust
4 Top with remaining crumble
5 Bake 40–45 min until golden Cool and slice
Nutritional Benefits
Apples offer fiber and antioxidants; oats support heart health and digestion
bon COOK Products
FORTEEZ Rectangular Mold
Perforated Baking Sheet
Sweet Potato Pie
Sweet Potato Pie
This pie is a true taste of Southern comfort with a French twist. bon COOK loves how the natural sweetness of roasted sweet potatoes blends with warm spices to create a pie that feels like home
INGREDIENTS
Filling:
2 cups mashed sweet potatoes
½ cup brown sugar
2 eggs
½ cup evaporated milk
1 tsp cinnamon
½ tsp nutmeg
½ tsp French Pantry Herbes de Provence
1 tsp vanilla extract
Crust:
Rosemary-Infused Shortbread Crust
1 cup (2 sticks) unsalted butter
1½ teaspoons fresh rosemary, finely chopped
½ cup powdered sugar
1½ cups all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract (optional)
bonTIPS
Serve with whipped cream and a sprinkle of cinnamon
DIRECTIONS
Rosemary-Infused Shortbread Crust
1.Melt butter with rosemary, steep, strain, and cool
2 Preheat oven to 300°F Place FORTEEZ
Fluted Tart Mold on Perforated Baking Sheet
3 Cream butter and powdered sugar
4 Whisk flour and salt with Mini Whisk, then mix into butter mixture with vanilla
5 Press into mold using Beechwood Rolling Pin
6.Pre-bake 15–18 minutes. Cool slightly.
Sweet Potato Filling:
1.Increase oven temperature to 350°F.
2.Blend sweet potato filling ingredients until smooth.
3.Pour filling into pre-baked crust.
4 Bake 45–50 minutes until set
5 Cool before slicing
Nutritional Benefits
Sweet potatoes are rich in betacarotene, fiber, and vitamin A. Spices support digestion and immunity.
bon COOK Products
FORTEEZ
Fluted Tart Mold
Perforated Baking Sheet
FRENCH PANTRY
Herbs de Provence Olive Oil
SECTION3 SAVORY COMFORTS
One Pan Chicken Bake
One Pan Chicken Bake
This dish reminds Cindy of cozy weeknight dinners when she wanted something hearty yet simple Roasting chicken and root vegetables together in one pan creates layers of flavor with very little fuss, making it a go-to comfort meal
INGREDIENTS
4 bone-in, skin-on chicken thighs
3 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 sweet potato, cubed
1 red onion, sliced
2 tbsp French Pantry Garlic Oil
1 tsp French Pantry Sel Gris
1 tsp dried thyme
½ tsp black pepper
bonTIPS
For a lighter version, swap chicken thighs with boneless breasts and adjust cooking time
Toss any leftover roasted veggies into a salad or grain bowl for the next day
DIRECTIONS
1.Preheat oven to 400°F.
2.Toss vegetables with Garlic Oil, Sel Gris, thyme, and pepper. Spread in FORTEEZ
Rectangular Mold
3 Nestle chicken thighs on top, skin side up
4 Roast for 45–50 minutes until chicken is golden and cooked through
5 Serve directly from the mold for a rustic presentation
Nutritional Benefits
Chicken delivers lean protein, while roasted vegetables add fiber and vitamins
bon COOK Products
FORTEEZ
Rectangular Mold
Perforated Baking Sheet
FRENCH PANTRY Roasted Garlic Oil
FRENCH PANTRY
Sel Gris
Apple-Glazed Pork Tenderloin
Apple-Glazed Pork Tenderloin
This sweet and savory dish is a Fall favorite in Cindy’s home. The apple glaze brings warmth and depth, perfect for entertaining
INGREDIENTS
1 pork tenderloin
2 apples, peeled and sliced
¼ cup apple cider
2 tbsp French Pantry Tomato Mustard
1 tbsp honey
1 tbsp French Pantry Garlic Oil
Salt & pepper to taste
bonTIPS
Use a meat thermometer pork is best at 145°F with a slight blush of pink Swap apples with pears for a fun seasonal twist. Reduce extra glaze in the pan to drizzle over roasted veggies or rice.
DIRECTIONS
1.Preheat oven to 400°F.
2.Sear pork in Garlic Oil until browned.
3.Mix cider, mustard, honey.
4 Place pork and apples in mold, pour glaze over
5 Roast 25–30 min until cooked through Rest before slicing
Nutritional Benefits
Apples offer fiber and antioxidants; lean pork provides protein and iron
bon COOK Products
FORTEEZ
Rectangular
FRENCH PANTRY
Tomato Herb Mustard
Perforated Baking Sheet
FRENCH PANTRY
Roasted Garlic Oil
Herb-Infused Squash Soup
Herb-Infused Squash Soup
This fall favorite brings together roasted squash, savory turkey, and garden vegetables simmered with French Pantry herbs Rustic and nourishing, it’s the kind of simple comfort that warms both the kitchen and the table on crisp autumn evenings
INGREDIENTS
1 large spaghetti squash, halved and seeded
2 tbsp each FRENCH PANTRY
Tuscan Oil (divided) & Roasted
Garlic & Chive Herb Blend
1 lb ground turkey
2 tbsp FRENCH PANTRY Chicken
Herb Blend
1 yellow onion, diced
2 sweet potatoes, diced
3 celery ribs, diced
1 zucchini, diced
2 carrots, diced
1 red bell pepper & 1 yellow bell pepper, diced
2 parsnips, diced
4 garden tomatoes, chopped (or 1 can fire-roasted diced tomatoes, 15 oz)
2 tbsp butter or ghee
2 tbsp FRENCH PANTRY
Rosemary Basil Thyme Herb Blend
6 cups water or chicken stock
FRENCH PANTRY Sel Gris Salt & Tellicherry Pepper, to taste
Red pepper flakes, to taste
bonTIPS
Cool soup completely, portion into FORTEEZ 6 Loaf Tray, and freeze Unmold, store in sealed containers up to 3 months, then thaw overnight and reheat with a splash of stock if needed
DIRECTIONS
1.Roast squash cut side down on bonMAT at 400°F with oil, Roasted Garlic & Chive, salt, and pepper, Leave in oven for 30–40 minutes
2 Cook turkey with Chicken Herb Blend, salt, and pepper in pot with remaining oil; set aside
3 Sauté onion, sweet potato, celery, zucchini, carrots, peppers, and parsnips 10 minutes; season
4 Add butter, herbs, and red pepper; cook 1 minute
5.Return turkey, add tomatoes and stock; boil, then simmer 30 minutes. Season with Sel Gris Salt and Tellicherry Pepper.
6.Scrape squash into strands; add to bowls with soup.
Nutritional Benefits
Squash provides antioxidants and vitamins, while turkey and vegetables add protein and fiber.
bon COOK Products
Perforated Baking Sheet
FORTEEZ Large bonMAT
Eco-Chop Tuscan Oil
Chicken Herb Blend Rosemary, Basil Thyme Herb Blend
Roasted Garlic & Chive Herb Blend
SECTION4 SIDES & STARTERS
Mini Tartlets: Sweet & Savory
Mini Tartlets: Sweet & Savory
These little tartlets are Cindy’s entertaining secret. Whether filled with sweet applecinnamon or savory squash and goat cheese, they always look elegant on a platter and disappear fast at gatherings
INGREDIENTS
Sweet Filling – Apple & Cinnamon:
2 apples, peeled and diced
1 tbsp butter
1 tbsp brown sugar
½ tsp cinnamon
Savory Filling – Butternut & Goat
Cheese:
1 cup roasted butternut squash, mashed
2 oz goat cheese
Salt & pepper to taste
bonTIPS
Make the tart shells ahead and store in an airtight container for quick filling later.
Try other fillings like mushrooms with Gruyère or berries with cream cheese. Garnish each tartlet with a fresh herb or fruit slice for a polished look
DIRECTIONS
1.Preheat oven to 375°F.
2.Prepare tartlet dough or use pre-made pastry. Cut and press into Mini Muffin Tray.
3 For sweet: sauté apples with butter, sugar, and cinnamon until soft
4 For savory: mix squash with goat cheese, season
5 Fill tartlets and bake 15–18 minutes until golden Optional add: Sausage and onions
Nutritional Benefits
Savory fillings add protein and minerals; sweet versions provide fruitbased antioxidants.
bon COOK Products
Perforated Baking Sheet
FORTEEZ Mini Muffin Tray
Leek & Butter Bean Dip
Leek & Butter Bean Dip
Inspired by Provence, this creamy dip is one Cindy loves to serve at happy hours and Popins The sweet leeks and hearty beans blend into a flavorful spread that pairs beautifully with veggies, crostini, or crackers
INGREDIENTS
2 leeks, cleaned and sliced
1 tbsp French Pantry Garlic Oil
1 can butter beans, drained
1 cup baby spinach
½ cup crème fraîche or Greek yogurt
Salt & pepper to taste
Optional: ¼ tsp herbes de Provence
bonTIPS
For a lighter version, swap crème
fraîche with Greek yogurt
Drizzle with French Pantry Garlic Oil before serving for a rich finish
Serve warm for comfort or chilled as a refreshing dip
DIRECTIONS
1.Sauté leeks in Garlic Oil until soft. Add spinach and cook until wilted.
2.Blend with butter beans, crème fraîche, and seasoning until smooth
3 Pour into Large Round Mold and bake at 350°F for 20–25 minutes
4 Serve warm with crostini or fresh veggies
Nutritional Benefits
Butter beans are high in plant-based protein and fiber, while leeks provide antioxidants and vitamin K
bon COOK Products
Perforated Baking Sheet
FORTEEZ Large Round Mold
FRENCH PANTRY Roasted Garlic Oil
FRENCH PANTRY
Herbs de Provence Herb Blend
Stuffed Acorn Squash
Stuffed Acorn Squash
Cindy created this dish to celebrate seasonal abundance. It’s a beautiful centerpiece for any Fall table hearty, colorful, and nourishing
INGREDIENTS
2 acorn squash, halved and seeded
1 cup cooked quinoa or wild rice
½ cup chopped kale
¼ cup dried cranberries
¼ cup chopped pecans
2 tbsp French Pantry Garlic Oil Salt & pepper to taste
bonTIPS
Roast the squash cut-side down first for the best caramelization
Swap quinoa with wild rice for a heartier filling.
Top with crumbled feta or goat cheese just before serving for a creamy contrast.
DIRECTIONS
1.Preheat oven to 375°F.
2.Brush squash halves with Garlic Oil, season, and roast cut-side down for 30 min.
3 Mix quinoa, kale, cranberries, pecans, and seasoning
4 Fill squash halves and bake another 15 min
Nutritional Benefits
Acorn squash is rich in vitamin C and fiber; quinoa adds protein and essential amino acids.
bon COOK Products
Large bonMAT Perforated Baking Sheet
FORTEEZ Medium Round Mold
FRENCH PANTRY Roasted Garlic Oil
VEGETARIAN FAVORITES
Squash Risotto
Curried Butternut Squash & Rice
Squash Risotto
Squash Risotto
This creamy risotto is Cindy’s go-to for cozy dinner parties. It’s elegant yet comforting, and the squash adds a beautiful golden hue
INGREDIENTS
1 tbsp French Pantry Garlic Oil
1 small onion, diced
1 cup Arborio rice
½ cup white wine
4 cups warm vegetable broth
1½ cups roasted butternut squash, mashed
¼ cup grated Parmesan Salt & pepper to taste
bonTIPS
Garnish with fresh sage or crispy shallots
DIRECTIONS
1.Sauté onion in Garlic Oil until soft.
2.Add rice, stir for 2 min. Pour in wine and cook until absorbed.
3 Add broth gradually, stirring constantly
4 Stir in squash and Parmesan Season and serve
Nutritional Benefits
Butternut squash is high in vitamin A and potassium; Arborio rice provides energy and texture
bon COOK Products
FORTEEZ Large Round Mold
Perforated Baking Sheet
FRENCH PANTRY
Roasted Garlic Oil
Butternut Squash & Rice Bowl
Butternut Squash & Rice Bowl
This Butternut Squash & Rice Bowl is cozy, colorful, and full of flavor. Sweet squash and warm curry spices come together with fluffy rice for a comforting one-bowl meal Cindy loves serving it for simple weeknight dinners or casual gatherings
INGREDIENTS
1 tbsp French Pantry Garlic Oil
1 red onion, diced
2 cups cubed butternut squash
1 tbsp curry powder
1 cup basmati rice
2½ cups vegetable broth
Salt & pepper to taste
Optional: chopped cilantro
bonTIPS
Add chickpeas or spinach for extra protein and color
bonMOOD
Occasion: Weeknight Dinner
Mood: Hearty, rustic
Cooking Style: One-pan roast
DIRECTIONS
1. Sauté onion and squash in Garlic Oil for 2 min. Add rice and saute until rice begins to pop.
2 Move to the Round mold, add curry powder, and broth stir and place in oven
3 Bake at 375 for 20–25 min until rice is tender
4 Fluff and garnish with cilantro
Nutritional Benefits
Butternut squash is high in vitamin A; curry spices support digestion and immunity.
bon COOK Products
Rectangular Mold
FORTEEZ
About Protein
Protein is an essential nutrient that helps build and repair muscles, supports your immune system, and keeps you feeling full longer.
You'll find it in both animal products (like meat, fish, eggs, and dairy) and plant-based foods (such as beans, lentils, tofu, and nuts). Everyone needs protein daily, with needs varying by age, activity, and lifestyle.
Including enough protein in your meals helps create balanced, nourishing dishes.
About Carbohydrates
arbohydrates are the body’s in source of energy. They fuel our brain, muscles, and every cell in your body.
arbs are found in foods like fruits, vegetables, grains, legumes, and even dairy.
Choosing whole, unprocessed sources like oats, brown rice, quinoa, and sweet potatoes helps maintain stable energy upports digestive ealth. als include healthy de protein and fat.
Carbohydrates
Functions
Carbohydrates are the body’s primary source of energy. They fuel your brain, muscles, and organs, especially during physical activity. Carbs also help regulate blood sugar levels and support gut health when rich in fiber.
Types
Simple Carbohydrates: Quick energy sources found in sugar, honey, fruit juices. They digest fast and can cause spikes in blood sugar. Complex Carbohydrates: Found in whole grains, legumes, and vegetables. They digest more slowly, providing long-lasting energy and fiber.
Sources
45–65% of your total daily calories should come from carbohydrates For a 2,000-calorie diet, this equals about 225–325 grams per day
Common Measuring Mistakes to Avoid:
Scooping flour with the cup: This packs it in and gives too much. Always spoon it into the cup and level it.
Not leveling off dry ingredients: A heaping tablespoon isn’t accurate.
Using the wrong measuring tool: A liquid measuring cup for sugar can cause under-measuring.
Guessing small amounts: Use spoons, not your eyes.
My Resources
Measurement Conversion Chart
Quickly convert ingredients between metric and US systems with this handy chart no more guessing!
Oven Temperature Guide
A simple reference table to understand common baking temperatures and adjust your oven correctly
Flavor Pairing Guide Nutrition Basics Cheat Sheet
The OG know how list for pairing with a fruit, herbs, spices, balsamics, nuts, or spirits.
A beginner-friendly overview of essential nutrients and their roles in a balanced diet.
You don’t have to be a Master Chef to feel like one!
bon Tips
Taste as you go: Always taste your food at different stages of cooking. Adjust seasoning gradually it’s easier to add more than to fix too much salt or spice.
Prep before you start: Measure and chop all your ingredients before you begin cooking (this is called mise en place). It keeps the process smooth and helps avoid mistakes.
Vegan Substitutions
Vegan Substitute How to Use
Mix, rest 5 min to gel
Egg (1)
1 tbsp flaxseed + 3 tbsp water
1/4 cup applesauce
1/4 mashed banana
Butter
Plant-based butter
Coconut oil / vegetable oil
Milk Almond, soy, oat, or coconut milk
Honey
Maple syrup
Agave or date syrup
Works well in cakes & muffins
Adds moisture & sweetness
Use 1:1 in any recipe 1:1 swap; coconut oil adds slight flavor
Use 1:1 in baking & cooking
1:1 swap 1:1 swap
Chicken Firm tofu, tempeh, jackfruit, seitan Marinate and cook as you would chicken
Beef
Ricotta cheese
Ice cream
Lentils, crumbled tempeh, textured vegetable protein (TVP), or seitan
Use in sauces, tacos, stews
Blended tofu + lemon juice + nutritional yeast Use in lasagna, stuffed pasta, or desserts
Coconut, almond, or cashew-based vegan ice cream
Buy or make at home
About Fats
Fats are essential for your body’s health—they support brain function, hormone production, and help absorb fat-soluble vitamins (A, D, E, K).
Healthy fats like those from olive oil, nuts, seeds, avocado, and fatty fish provide energy and promote heart health.
Including the right types and amounts of fat in your diet can improve overall well-being and keep you satisfied longer.
Top 5 Spices
Fennel
Crisp texture and sweet, anise-like flavor, fennel adds brightness to salads, roasts, and seafood dishes: a culinary multitasker and a digestive powerhouse.
Coriander
Earthy and warm, cumin brings depth to dishes from chili to curry. Use whole seeds for toasting or ground for easy blending.
Turmeric
Known for its golden hue and subtle bitterness, turmeric shines in rice, soups, and marinades. Plus, it’s loved for its health benefits.
Cinnamon
Sweet and fragrant, cinnamon works in both desserts and savory dishes. Add it to baked goods, oatmeal, tagines, or even spice rubs.
Ginger
Zesty and warming, ginger adds bold flavor and natural wellness to every dish. A bon COOK favorite for its digestive benefits and versatility.
EAT IN COLOR
Fruits and vegetables are packed with essential vitamins, minerals, antioxidants, and fiber that support your immune system, digestion, and overall health.
Eating a variety of colors ensures you get a wide range of nutrients.
Aim to fill half your plate with fruits and veggies every day for better energy, clearer skin, and a stronger body.
Top 5 Meals
Sweet and savory dishes both have their place in a balanced, satisfying diet. Savory meals often provide protein and healthy fats to keep you full, while sweet dishes offer natural energy and comfort. Combining both in your daily meals helps you enjoy variety, satisfy different taste cravings, and support overall nutrition.
Savory Meal Sweet Meal
Roasted chicken with herbs
Vegetable stir-fry with tofu
Lentil or vegetable soup
Roasted potatoes with garlic blend
Pasta with tomato-basil sauce
Fresh fruit salad
Baked apples with cinnamon
Banana pancakes
Granola snack bars and berries
Dark chocolate with almonds
Tip: Pair sweet and savory ideas in the same meal (e.g. fruit with salads, honey on roasted veggies) for extra flavor harmony! If you’d like, I can style this table with icons, color highlights, or recipe links for each meal just let me know!
Do & Don’t: Marinating
Marinating is a great way to add flavor and tenderness to your dishes, but not everything benefits from it The right ingredients soak up marinades beautifully, while others can turn mushy or lose their texture
DO DON’T
Tofu & tempeh – Absorb marinades well; press tofu first for best results.
Leafy greens – Marinades will make them soggy and unappealing.
Seitan & plant-based meats –Hold flavor and stay firm.
Soft fruits (like berries) –They’ll break down and become mushy.
Mushrooms – Soak up flavor; marinate briefly (15–30 min).
Delicate mushrooms (like enoki) –Too fragile for marinades; better added fresh.
Chicken & beef – Marinades can tenderize and enhance flavor (30 min–12 hrs).
Pasta or grains – Marinate sauces after cooking rather than soaking uncooked
Vegetables like zucchini, eggplant, bell peppers –Marinate 15–30 min for grilling.
Egg-based dishes (e.g. scrambled egg) – Won’t benefit from marinating; season during cooking instead.
Fish (if using) – Short marinades (15–30 min) to avoid breaking down the flesh
Marinating Time Chart
Ingredient
Chicken (whole)
Chicken (breasts)
Beef (steak, cubes)
Pork (chops, tenderloin)
Lamb (chops or leg)
Fish (fillets)
Shellfish (shrimp, scallops)
Tofu
Tempeh
Vegetables (zucchini, peppers, eggplant)
Mushrooms
Suggested Time Notes
4 to 12 hours
30 min to 2 hours
Longer marinating helps flavor penetrate deeply
Delicate texture – avoid over-marinating in acidic bases.
1 to 24 hours
1 to 8 hours
2 to 12 hours
15 to 30 minutes
Tougher cuts benefit from longer times.
Ideal with savory or sweet glazes
Herbs and yogurt-based marinades work well
Acidic marinades can "cook" fish – keep it short.
15 to 30 minutes
30 minutes to overnight
30 minutes to 4 hours
30 min to 2 hours
15 to 30 minutes
Quick to absorb flavor –marinate briefly.
Press tofu before marinating to absorb better.
Dense texture benefits from longer time.
Coat evenly and don’t overdo acidic components.
Absorb flavor quickly due to porous texture.
Tips to Marinate
Use the Right Container
Always marinate in glass, ceramic, or food-safe plastic Metal can react with acidic ingredients (like lemon or vinegar) and alter the flavor
Don’t Overdo It
More time doesn’t always mean better flavor Overmarinating especially with acidic bases can make meat mushy or tough Stick to recommended marinating times.
Pat Dry Before Cooking
After marinating, gently pat meat or vegetables dry with paper towels This helps achieve a nice sear or crisp texture when cooking
Keep It Cold
Always marinate in the refrigerator, never at room temperature This keeps food safe and prevents bacterial growth
Balance Your Flavors
A good marinade has 3 parts: acid (like vinegar or lemon), oil, and flavor (herbs, garlic, spices) Balancing these gives depth and tenderness
Never Reuse Marinade
Do not reuse marinades that have touched raw meat unless you boil them first Otherwise, they can spread harmful bacteria
APPLE
FRUITS
Apricot, blackberry, cherry, cranberry, currant, date, lemon, lychee, mango, orange, pear, pineapple, plum, pomegranate, pumpkin, raisin, rhubarb, quince
HERBS & SPICES
Allspice, bay leaf, black pepper, cardamom, cinnamon, cloves, coriander, cumin, curry powder, ginger, mint, nutmeg, poppy seed, rosemary, sage, star anise, tarragon, thyme
NUTS
Almond, chestnut, hazelnut, peanut, pecan, pine nut, pistachio, walnut
SPIRITS & BALSAMICS
Flavor Pairing Chart
Applejack, Armagnac, bourbon, brandy, Calvados, Cognac, Cointreau, Kirsch, Madeira, rum, sherry, vermouth, vodka, and wine Traditional Barrel Aged, Traditional White, Pomegranate
MISCELLANEOUS
Apple cider, apple juice, bacon, butter, butterscotch, caramel, cheese, custard, honey, lavender, maple syrup, matcha, molasses, oats, olive oil, vanilla, yogurt
MIS Balsa coffe
AVOCADO
FRUITS
Cucumber, grapefruit, lemon, lime, mango, orange, tomato
HERBS & SPICES
Basil, black pepper, cilantro, cumin, parsley, tarragon, white pepper
NUTS
Pine nut, walnut
SPIRITS & BALSAMICS
Tequila. Traditional Barrel Aged
MISCELLANEOUS
Bacon, balsamic vinegar, butter, garlic, olive oil, salt, yogurt
Tmascarpone, oats, ricott yogurt
BANANA
FRUITS
Apricot, blackberry, blue guava, lime, mango, oran pineapple, pomegranate
HERBS & SPICES
Allspice, black pepper, cardamom, cinnamon, cloves, ginger, macadamia, nutmeg
NUTS
Almond, cashew, hazelnut, macadamia, peanut, pecan, pistachio, walnut
SPIRITS & BALSAMICS
Armagnac, banana liqueur, brandy, Calvados, Cognac, Kirsch, Madeira, and rum Strawberry
MISCELLANEOUS
Butter, butterscotch, caramel, chocolate, coffee, crème fraîche, custard, honey, malt, maple syrup, matcha, molasses, oats, vanilla, white chocolate, white vinegar, yogurt
Flavor Pairing Chart
BLACKBERRY
FRUITS
Apple, apricot, banana, blueberry, lemon, lime, mango, melon, nectarine, orange, peach, plum, raspberry, strawberry, watermelon
HERBS & SPICES
Cinnamon, cloves, ginger, mint, nutmeg
NUTS
Almond, hazelnut, peanut, pecan
SPIRITS
Brandy, champagne, Cointreau, Grand Marnier, Kirsch, orange liqueur, vodka, wine
BALSAMICS
Blackberry, Traditional Barrel Aged
MISCELLANEOUS
Butter, caramel, chocolate, crème fraîche, custard, goat cheese, honey, lavender, mascarpone, oats, ricotta, salt, vanilla, white chocolate, yogurt
BLUEBERRY
FRUITS
Apple, apricot, banana, blackberry, fig, lemon, lime, mango, melon, nectarine, orange, peach, pear, pineapple, raspberry, rhubarb, strawberry, watermelon
HERBS & SPICES
Allspice, black pepper, cardamom, cinnamon, cloves, ginger, lavender, mint, nutmeg, sage
NUTS
Almond, hazelnut, peanut, pecan, pine nut, walnut
SPIRITS
Cognac, Kirsch, orange liqueur, port, rum, triple sec
BALSAMICS
Blueberry
MISCELLANEOUS
Butter, crème fraîchee, custard, honey, lavender, maple syrup, mascarpone, matcha, molasses, oats, ricotta, vanilla, white chocolate, yogurt
BLACK CURRANT
FRUITS
Blueberry, blackberry, cherry, coconut, fig, grape, lemon, lime, orange, passion fruit, pear, pineapple, pomegranate, raspberry, redcurrant, strawberry
HERBS & SPICES
Ginger, mint, rosemary, thyme
NUTS
Pistachio
SPIRITS
Brandy, crème de cassis, gin, rum, tequila, vodka, whiskey
BALSAMICS
Blackberry, Traditional Barrel Aged
MISCELLANEOUS
Chocolate, lavender, maple syrup, honey, rose water, vanilla, yogurt
CANTALOUPE
FRUITS
Grapefruit, lemon, lime, melon, raspberry
HERBS & SPICES
Basil, black pepper, cilantro, ginger, mint, star anise, tarragon, white pepper
NUTS
Pine nut, walnut
SPIRITS
Port, wine
BALSAMICS
Traditional Barrel Aged, Traditional White, Pomegranate
MISCELLANEOUS
Yogurt
Flavor Pairing Chart
CHERRY
FRUITS
Apricot, coconut, fig, lemon, lime, melon, nectarine, orange, peach, plum, quince, raspberry, redcurrants
HERBS & SPICES
Allspice, black pepper, cinnamon, cloves, coriander, ginger, sage, thyme
NUTS
Almond, hazelnut, pecan, pistachio, walnut
SPIRITS
Amaretto, Armagnac, bourbon, brandy, cassis, Cognac, Grand Marnier, Kirsch, port, rum, vermouth, vodka, wine
BALSAMICS
Traditional Barrel Aged, Traditional White, Pomegranate
MISCELLANEOUS
COCONUT
FRUITS
Apricot, banana, blackberry, cherry, cucumber, date, fig, grapefruit, guava, kiwi, kumquat, lemon, lime, lychee, mango, orange, papaya, passion fruit, pineapple
HERBS & SPICES
Allspice, basil, black pepper, cardamom, chili powder, cilantro, cinnamon, cloves, coriander, cumin, ginger, Kaffir leaf, lemongrass, mint, nutmeg, turmeric
NUTS
Almond, brazil nut, cashew, macadamia, peanut, pistachio
SPIRITS
Rum, tequila, vodka
MISCELLANEOUS
Balsamic vinegar, butter, caramel, cheese, chocolate, coffee, ccrème fraîche, custard, honey, lavender, mascarpone, oats, ricotta, vanilla, white chocolate, yogurt
CRANBERRY
FRUITS
Apple, apricot, blackcurrant, lemon, lime, orange, peach, pear, pumpkin, raisin, quince, redcurrant, tangerine
HERBS & SPICES
Allspice, cinnamon, cloves, ginger, nutmeg, star anise, thyme
NUTS
Almond, hazelnut, pecan, pistachio, walnut, hazelnut, peanut, pecan, pine nut, walnut
SPIRITS
Cognac, Grand Marnier, vodka, white wine
BALSAMICS
Strawberry
MISCELLANEOUS
Chocolate, goat cheese, honey, maple syrup, oats, salt, vanilla, white chocolate
Caramel, chocolate, crème fraîche, custard, green tea, honey, maple syrup, mascarpone, oats, rose water, salt, vanilla, white chocolate, yogurt
CUCUMBER
FRUITS
Coconut, lemon, lime, melon, pineapple, pomegranate, tomato
HERBS & SPICES
Allspice, basil, black pepper, cayenne, cilantro, cumin, dill, mint, oregano, parsley, tarragon, thyme, white pepper
NUTS
Peanut
SPIRITS
Gin, sake, vodka, white wine
BALSAMICS
Traditional White
MISCELLANEOUS
Balsamic vinegar, blue cheese, butter, crème fraîche, feta, olive oil, salt, yogurt
DATES
FRUITS
Flavor Pairing Chart
DRAGON FRUIT
FRUITS
Apple, apricot, banana, coconut, fig, lemon, lime, orange, prune, quince, raisin, redcurrant
HERBS & SPICES
Black pepper, cinnamon, ginger, rosemary, thyme
NUTS
Almond, cashew, hazelnut, macadamia, pecan, pistachio, walnut
SPIRITS
Armagnac, brandy, red wine, rum
BALSAMICS
Traditional Barrel Aged, Traditional White, Pomegranate
MISCELLANEOUS
Bacon, butter, caramel, cheese, chocolate, coffee, crème fraîche, honey, maple syrup, mascarpone, oats, orange blossom water, ricotta, vanilla, white chocolate
FIG
FRUITS
Apple, cherry, date, grape, lime, mango, orange, pear, raspberry
HERBS & SPICES
Black pepper, cilantro, cinnamon, cloves, ginger, mint, rosemary, star anise, thyme
NUTS
Almond, hazelnut, macadamia, pecan, pine nut, pistachio, walnut
SPIRITS
Cognac, Kirsch, raspberry liqueur, port, red wine, rum
BALSAMICS
Traditional Barrel Aged
MISCELLANEOUS
Bacon, balsamic vinegar, butter, caramel, cheese, chocolate, coffee, ccrème fraîche, honey, lavender, maple syrup, mascarpone, olive oil, vanilla, white chocolate
Banana, cherry, coconut, cucumber, guava, kiwi, lemon, lime, lychee, mango, orange, pineapple, pomegranate, strawberry
HERBS & SPICES
Cilantro, cinnamon, mint, thyme
NUTS
Almond, macadamia
SPIRITS
Orange liqueur, rum, tequila, vodka
BALSAMICS
Strawberry, Traditional Barrel Aged, Traditional White, Pomegranate
MISCELLANEOUS
Vanilla, yogurt
GRAPES
FRUITS
Apple, lemon, pear, raspberry, strawberry
HERBS & SPICES
Cayenne, cumin, ginger, mint, paprika, rosemary
NUTS
Almond, hazelnut, peanut, pecan, pistachio, walnut
SPIRITS
Brandy, Cognac, red wine, rum, white wine
BALSAMICS
Traditional Barrel Aged
MISCELLANEOUS
Cheese, chocolate, honey, olive oil, salt, white chocolate, yogurt
Flavor Pairing Chart
GRAPEFRUIT
FRUITS
Avocado, banana, coconut, lemon, lime, melon, orange, papaya, pineapple, pomegranate, raspberry, strawberry, tomato
HERBS & SPICES
Basil, ginger, mint, poppy seed, rosemary, star anise, tarragon, thyme
NUTS
Cashew, hazelnut, macadamia, pecan, walnut
SPIRITS
Campari, champagne, gin, Grand Marnier, port, rum, tequila, vodka
BALSAMICS
Strawberry, Traditional Barrel Aged, Traditional White, Pomegranate
MISCELLANEOUS
Butter, caramel, crème fraîche, grenadine, honey, olive oil, vanilla, yogurt
HONEYDEW
FRUITS
Blackberry, cantaloupe, fig, grapefruit, lemon, lime, nectarine, peach, strawberry
HERBS & SPICES
JACKFRUIT
FRUITS
Avocado, banana, coconut, cucumber, lemon, lime, pineapple, tomato
Basil, black pepper, cardamom, coriander, cumin, ginger, mint, red pepper flake, tarragon, white pepper
NUTS
Almond, peanut, pecan, pine nut, pistachio
SPIRITS
Champagne, wine
BALSAMICS
Traditional Barrel Aged, Traditional White, Pomegranate
MISCELLANEOUS
Coconut milk, honey, ricotta, salt, yogurt
Basil, cilantro, cinnamon, cloves, cumin, coriander, ginger, mint, nutmeg, paprika, rosemary
NUTS
Hazelnut HERBS & SPICES
SPIRITS
Gin, vodka
BALSAMICS
Any Flavor
MISCELLANEOUS
Olive oil, honey
KIWI
FRUITS
Flavor Pairing Chart
KUMQUAT
FRUITS
Apple, banana, cherry, coconut, grapefruit, lemon, lime, lychee, mango, orange, papaya, passion fruit, pineapple, strawberry
HERBS & SPICES
Basil, coriander, mint, rosemary
NUTS
Almond, cashew, hazelnut, macadamia, pistachio, walnut
SPIRITS
Champagne, Kirsch, rum
BALSAMICS
Traditional Barrel Aged, Traditional White, Pomegranate
MISCELLANEOUS
Chocolate, custard, honey, white chocolate
LEMON
FRUITS
Apple, apricot, banana, blackberry, blueberry, cherry, coconut, cranberry, date, elderberry, fig, gooseberry, grape, grapefruit, guava, kiwi, lime, mango, melon, nectarine, orange, papaya, passion fruit, peach, pear, plum, prune, quince, raisin, raspberry, rhubarb, tangerine
HERBS & SPICES
Basil, bay leaf, black pepper, cardamom, cayenne, cinnamon, ginger, mint, oregano, parsley, poppy seed, rosemary, sage, tarragon, thyme
NUTS
Almond, cashew, chestnut, hazelnut, macadamia, pecan, pine nut, pistachio, walnut
SPIRITS
Gin, orange liqueur, rum, sake, scotch, tequila, vodka, whiskey
BALSAMICS
Strawberry, Traditional Barrel Aged, Traditional White, Pomegranate
MISCELLANEOUS
Butter, caramel, chocolate, coffee, crème fraîche, custard, goat cheese, honey, lavender, maple syrup, mascarpone, oats, olive oil, ricotta, rose, salt, vanilla, white chocolate, yogurt
Coconut, cranberry, date, lemon, lime, mango, orange, papaya, persimmon, pineapple, pomegranate, pumpkin, quince, strawberry
HERBS & SPICES
Cayenne, cinnamon, ginger, mace, mint, nutmeg, poppy seed
NUTS
Hazelnut, macadamia, pecan, pistachio, walnut
SPIRITS
Brandy, rum, white wine
MISCELLANEOUS
Caramel, chocolate, custard, honey, olive oil, salt, vanilla, white chocolate
LIME
FRUITS
Apple, apricot, avocado, banana, blueberry, cherry, coconut, date, fig, gooseberry, grapefruit, guava, honeydew, kiwi, lemon, mango, melon, orange, papaya, passion fruit, plum, raspberry, strawberry, tomato
HERBS & SPICES
Basil, cilantro, ginger, mint, rosemary, tarragon
NUTS
Hazelnut, macadamia, peanut, pecan
SPIRITS
Gin, rum, sake, scotch, tequila, vodka
BALSAMICS
Traditional Barrel Aged, Traditional White, Pomegranate
MISCELLANEOUS
Butter, caramel, coconut milk, ccrème fraîche, green tea, honey, maple syrup, mascarpone, salt, vanilla, white chocolate, yogurt
Flavor Pairing Chart
LYCHEE
FRUITS
Blackberry, coconut, honeydew, kiwi, lemon, lime, mango, melon, orange, passion fruit, pear, pineapple, plum, raspberry, strawberry, tangerine
HERBS & SPICES
Cilantro, cinnamon, ginger
NUTS
Almond, pecan
SPIRITS
Rum, sake, vodka, wine
BALSAMICS
Any Flavor
MISCELLANEOUS
Honey, rose, yogurt
ORANGE
FRUITS
Apple, apricot, avocado, banana, blackberry, blueberry, cherry, coconut, cranberry, date, fig, grape, grapefruit, guava, grapefruit, kumquat, lemon, lime, mango, melon, nectarine, papaya, passion fruit, peach, pear, persimmon, pineapple, plum, pomegranate, prune, pumpkin, quince, raisin, raspberry, rhubarb, strawberry, tomato
HERBS & SPICES
Basil, black pepper, cardamom, cilantro, cinnamon, cloves, cumin, ginger, mint, nutmeg, paprika, parsley, poppy seed, rosemary, saffron, sage, star anise, tarragon, thyme
NUTS
Almond, chestnut, hazelnut, macadamia, pecan, pine nut, pistachio, walnut
SPIRITS
Almond liqueur, Amaretto, Armagnac, brandy, Cognac, Kirsch, orange liqueur, port, red wine, rum, scotch, tequila, vodka, whiskey, white wine
BALSAMICS
MANGO
FRUITS
Apple, avocado, banana, blackberry, blueberry, coconut, grapefruit, kiwi, kumquat, lemon, lime, orange, papaya, passion fruit, pineapple, pomegranate, raspberry, strawberry
HERBS & SPICES
Basil, cayenne, cilantro, cinnamon, cloves, curry powder, ginger, mint, nutmeg, star anise, white pepper
NUTS
Almond cashew macadamia pistachio
SPIR
Ama m, sake
Traditional Barrel Aged BAL Tradi
MIS
MISCELLANEOUS
Caramel, chocolate, coffee, custard, goat cheese, grenadine, honey, lavender, maple syrup, mascarpone, matcha, molasses, oats, olive oil, ricotta, salt, vanilla, white chocolate, yogurt
NECTARINE
FRUITS
HERBS & SPICES
ey,
Apricot, blackberry, blueberry, cherry, cranberry, fig, lemon, orange, peach, plum, raspberry, strawberry
Allspice, black pepper, cinnamon, ginger, mint, nutmeg
NUTS
Almond, hazelnut, pecan, pistachio
SPIRITS
Brandy, champagne, Kirsch, orange liqueur, peach liqueur, red wine, white wine
BALSAMICS
Traditional Barrel Aged, Traditional White, Pomegranate
MISCELLANEOUS
Butter, caramel, chocolate, custard, honey, maple syrup, mascarpone, oats, vanilla, yogurt
PAPAYA
FRUITS
Flavor Pairing Chart
PASSION FRUIT
FRUITS
Banana, coconut, grapefruit, kiwi, kumquat, lime, mango, melon, nectarine, orange, passion fruit, peach, pineapple, raspberry, strawberry
NUTS
Cashew, macadamia, peanut HERBS & SPICES
Black pepper, cilantro, cinnamon, ginger, mint
SPIRITS
Port, rum, tequila
Traditional Barrel Aged, Traditional White
MISCELLANEOUS
Caramel, honey, salt, vanilla, white chocolate, yogurt BALSAMICS
PEACH
FRUITS
Apple, apricot, blackberry, blueberry, cherry, coconut, fig, lemon, lime, nectarine, orange, papaya, passion fruit, pineapple, plum, raisin, raspberry, redcurrant, strawberry
HERBS & SPICES
Allspice, basil, bay leaf, black pepper, cinnamon, cloves, ginger, mace, mint, nutmeg, saffron, star anise, tarragon, thyme, white pepper
NUTS
Almond, hazelnut, macadamia, pecan, pistachio, walnut
SPIRITS & BALSAMIC
Bourbon, brandy, Calvados, Cassis, champagne, cognac, Cointreau, Grand Marnier, Kirsch, Madeira, peach liqueur, port, red wine, rum, Vin Santo, whiskey, and white wine Strawberry
MISCELLANEOUS
Balsamic vinegar, butter, caramel, chocolate, crème fraîche, custard, grenadine, honey, lavender, maple syrup, mascarpone, molasses, oats, olive oil, salt, vanilla, white chocolate, yogurt
Banana, coconut, guava, kiwi, lemon, lime, mango, orange, papaya, peach, pear, pineapple, strawberry
HERBS & SPICES
Cilantro, ginger
NUTS
Almond, cashew, macadamia
SPIRITS
Champagne, Cointreau, ice wine, rum, tequila, wine
BALSAMICS
Traditional Barrel Aged, Traditional White, Pomegranate
MISCELLANEOUS
Caramel, chocolate, custard, vanilla, white chocolate, yogurt
PEAR
FRUITS
Apple, apricot, blackberry, blueberry, cherry, cranberry, date, fig, grape, lemon, orange, passion fruit, persimmon, prune, quince, raisin, raspberry, rhubarb, strawberry
HERBS & SPICES
Allspice, basil, black pepper, cardamom, cinnamon, cloves, ginger, mace, mint, nutmeg, parsley, rosemary, sage, star anise, white pepper
NUTS
Almond, chestnut, hazelnut, macadamia, peanut, pecan, pine nut, pistachio, walnut
SPIRITS
Almond liqueur, bourbon, brandy, Calvados, crème de cassis, champagne, Grand Marnier, Kirsch, pear brandy, port, red wine, rum, whiskey, white wine
BALSAMICS
Traditional Barrel Aged, Traditional White, Pomegranate
MISCELLANEOUS
Balsamic vinegar, butter, butterscotch, caramel, cheese, chocolate, crème fraîche, honey, maple syrup, mascarpone, matcha, oats, olive oil, praline, salt, toffee, vanilla, white chocolate
Flavor Pairing Chart
PERSIMMON
FRUITS
Apple, avocado, grape, kiwi, kumquat, orange, pear, pomegranate, raisin
HERBS & SPICES
Black pepper, cinnamon, cloves, ginger, mace, nutmeg
NUTS
Almond, cashew, hazelnut, pecan, walnut
SPIRITS
Bourbon, brandy, Cognac, Kirsch, orange liqueur, rum, sweet wine
MISCELLANEOUS
Caramel, cheese, coffee, custard, honey, maple syrup, oats, olive oil, salt, vanilla, white chocolate, yogurt
PINEAPPLE
FRUITS
Apricot, avocado, banana, coconut, grapefruit, guava, kiwi, kumquat, lemon, lime, mango, orange, papaya, passion fruit, pomegranate, raspberry, strawberry
HERBS & SPICES
Allspice, basil, black pepper, cardamom, cayenne, cilantro, cinnamon, cloves, ginger, mint, rosemary, saffron, star anise
NUTS
Cashew, macadamia, pistachio, walnut
SPIRITS
Brandy, Cognac, Cointreau, Grand Marnier, Kirsch, orange liqueur, rum, sweet wine, vodka
BALSAMICS
Traditional Barrel Aged
MISCELLANEOUS
Bu oil,
PLUM
FRUITS
Apricot, cherry, lemon, nectarine, orange, peach, raisin, raspberry, strawberry
HERBS & SPICES
Allspice, almond, bay leaf, black pepper, cardamom, cinnamon, cloves, coriander, ginger, mace, mint, nutmeg, sage, thyme
NUTS
Almond, chestnut, hazelnut, pecan, walnut
SPIRITS
Almond liqueur, brandy, gin, Kirsch, orange liqueur, port, rum, whiskey, red wine, white wine
BALSAMICS
Pomegranate
MISCELLANEOUS
Balsamic vinegar, butter, caramel, crème fraîche, custard, honey, lavender, maple syrup, mascarpone, oats, olive oil, vanilla, white chocolate, yogurt
POMEGRANATE
FRUITS
Apple, avocado, banana, coconut, cucumber, grapefruit, kumquat, lemon, lime, mango, orange
HERBS & SPICES
Allspice, cardamom, cinnamon, cloves, coriander, cumin, ginger, mint, nutmeg, parsley, sesame seed, turmeric
NUTS
Almond, hazelnut, pine nut, walnut
SPIRITS
Port, red wine, tequila, vodka, white wine
BALSAMICS
Pomegranate
MISCELLANEOUS
Balsamic vinegar, honey, olive oil, white chocolate
Flavor Pairing Chart
PUMPKIN
FRUITS
Apple, coconut, cranberry, kumquat, lemon, lime, orange, raisin
HERBS & SPICES
Allspice, bay leaf, black pepper, cayenne, cilantro, cinnamon, cloves, cumin, ginger, mace, mint, nutmeg, rosemary, sage, thyme, white pepper
NUTS
Hazelnut, pecan, pine nut, walnut
SPIRITS
Brandy, Cognac, orange liqueur, rum, white wine
MISCELLANEOUS
Balsamic vinegar, butter, caramel, cheese, crème fraîche, custard, honey, maple syrup, mascarpone, molasses, oats, olive oil, salt, vanilla, white chocolate, yogurt
RED CURRANT
FRUITS
Banana, blackcurrant, blueberry, cherry, cranberry, cucumber, fig, gooseberry, lemon, lime, mango, pineapple, plum, raspberry, strawberry, tomato
HERBS & SPICES
Cilantro, mint, rosemary
NUTS
Almond, hazelnut
SPIRITS
Gin, rum, tequila, vodka
BALSAMICS
Any Flavor
MISCELLANEOUS
Honey, mascarpone, oats, olive oil, yogurt
BALSAMICS
Raspberry
tachio, walnut mom, cinnamon, cloves, red wine, whiskey, white , fig, kumquat, lemon, , , , ard, goat cheese, honey, maple syrup, mascarpone, ricotta, vanilla, yogurt
RASPBERRY
FRUITS
Apricot, blackberry, blueberry, fig, grapefruit, grape, lemon, lime, mango, melon, nectarine, orange, peach, pear, pineapple, plum, quince, redcurrant, rhubarb, strawberry
HERBS & SPICES
Cinnamon, cloves, ginger, mint, nutmeg, star anise, thyme
NUTS
Almond, hazelnut, macadamia, peanut, pecan, pine nut, pistachio, walnut
SPIRITS
Brandy, champagne, Cognac, Cointreau, Framboise, Grand Marnier, Kirsch, orange liqueur, red wine, rum, tequila, vodka
BALSAMICS
Raspberry, Traditional Barrel Aged, Traditional White, Pomegranate
MISCELLANEOUS
Balsamic vinegar, caramel, chocolate, crème fraîche, custard, goat cheese, honey, lavender, maple syrup, mascarpone, molasses, oats, ricotta, rose, salt, vanilla, white chocolate, yogurt
Flavor Pairing Chart
STRAWBERRY
FRUITS
Apple, apricot, banana, blackberry, blueberry, boysenberry, gooseberry, grape, grapefruit, guava, kumquat, lemon, lime, mango, melon, orange, papaya, passion fruit, peach, pineapple, plum, pomegranate, raspberry, rhubarb
HERBS & SPICES
Basil, black pepper, cardamom, cinnamon, cloves, coriander, ginger, mint, nutmeg, poppy seed, rosemary
NUTS
Almond, hazelnut, peanut, pecan, pine nut, pistachio, walnut
SPIRITS & BALSAMICS
Amaretto, brandy, champagne, Cognac, Cointreau, curaćao, elderflower liqueur, Framboise, Grand Marnier, Kirsch, port, red wine, rosé, rum, sake, sherry, and white wine Strawberry, Traditional Barrel Aged, Traditional White, Pomegranate
MISCELLANEOUS
TOMATO
FRUITS
Avocado, coconut, cucumber, lemon, lime, mango, melon, orange, pineapple, raspberry, strawberry, watermelon
HERBS & SPICES
Allspice, basil, bay leaf, black pepper, cayenne, cilantro, cinnamon, cumin, dill, ginger, mint, paprika, parsley, red pepper flake, rosemary, saffron, sage, tarragon, thyme, white pepper
NUTS
Almond, hazelnut, peanut
SPIRITS
Madeira, port, red wine, vodka, white wine
BALSAMICS
Traditional Barrel Aged
MISCELLANEOUS
Balsamic vinegar, butter, cheese, goat cheese, honey, lavender, olive oil, ricotta, salt, yogurt
Balsamic vinegar, caramel, chocolate, cheese, crème fraîchee, custard, honey, lavender, maple syrup, mascarpone, matcha, oats, ricotta, vanilla, white chocolate, yogurt
WATERMELON
FRUITS
Blackberry, blueberry, cucumber, lemon, lime, melon, orange, pomegranate, raspberry, tomato
YUZU
FRUITS
Apricot, grapefruit, lemon, mango, orange
HERBS & SPICES
RHUBARB
FRUITS
NUTS
Pistachio HERBS & SPICES
SPIRITS
BALSAMICS
Basil, black pepper, cilantro, cinnamon, mint, parsley, white pepper
Black pepper, ginger, sesame seed
NUTS
Almond, pine nut
SPIRITS
Gin, rum, tequila, vodka
BALSAMICS
l i t bl d
Traditional Barrel Aged
Tequila MISCELLANEOUS
Balsamic vinegar, feta cheese, honey, matcha, olive oil, salt, vanilla
Strawberry, Traditional Barrel Aged, Traditional White, Pomegranate
MISCELLANEOUS
Caramel, green tea, olive oil
fraîche, custard, grenadine, honey, lavender, maple syrup, mascarpone, oats, salt, vanilla, white chocolate, yogurt
Healthy Food Chart
SALT, SUGAR, PROCESSED SNACKS
OLIVE OIL, AVOCADO, NUTS, SEEDS, PLANT-BASED FATS
LEAN MEAT, FISH, EGGS, DAIRY OR PLANT PROTEINS
WHOLE GRAINS, STARCHY VEG (GOOD ENERGY SOURCES)
FRUITS & VEGETABLES — EAT IN COLOR EVERY DAY
Eating according to the healthy food pyramid helps you build balanced, nutritious meals Focus on plenty of fruits, vegetables, and whole grains as your foundation
Add moderate portions of proteins and healthy fats, and enjoy sweets or salty snacks only in small amounts. This approach supports long-term health, energy, and well-being.
Types of Flour
Flour Type Description
All-Purpose Flour
Medium protein (10–12%), versatile
Bread Flour High protein (12–14%)
Cake Flour
Pastry Flour
Whole Wheat Flour
Rye Flour
Spelt Flour
Gluten-Free Flour Blend
Almond Flour
Coconut Flour
Best for Notes
Cakes, cookies, breads, sauces
Yeast breads, pizza dough
Low protein (7–9%), very fine Light cakes, cupcakes
Medium-low protein (8–9%) Pies, tarts, biscuits
Made from whole grain, higher fiber Breads, muffins
Low gluten, earthy flavor Rye breads, crackers
Ancient grain, slightly nutty Breads, pancakes
Mix of rice, potato, tapioca, etc.
Ground almonds, no gluten
High fiber, very absorbent
Semolina Flour Coarse, high protein
GF baking
GF cakes, cookies
GF baking
Pasta, gnocchi
A pantry staple; can be used in most recipes
Creates chewy texture and good rise
Makes tender, soft crumb
Gives flaky, tender texture
Denser than white flour; often mixed with AP flour
Often combined with bread flour for better rise
Easier to digest; lower gluten strength
Use blends designed for baking; not 1:1 swap for wheat
Adds moisture, nutty flavor; combine with other flours
Needs lots of liquid; use in small amounts
Traditional flour for Italian pasta
Conversion Tables
(All-Purpose, sifted)
Oven Temperature
Weekly Meal Plan
Whatareyoucravingthisweek?
MEAL PLAN
Organizeyourmealsandcravingstospecificdays.
GROCERY
LIST
Writedownitemsyouneedtobuybasedon yourmealplan.
MAKE AHEAD Isthereanythingyouwant toprepareinadvance?
Need recipe inspiration? Schedule a free cooking class today!
BREAKFAST LUNCH
BREAKFAST LUNCH
DINNER
BREAKFAST LUNCH
DINNER
BREAKFAST LUNCH
DINNER
BREAKFAST LUNCH
DINNER GROCERY LIST SNACKS
DINNER
BREAKFAST LUNCH
DINNER
BREAKFAST LUNCH
DINNER
Mon
Meal Planner
Tue
Wed
Thu Fri Sat
Sun Waffles and fruit Chopped salad Granola Snack Bar
Bordeaux Pork Tenderloin
Recipe Testing
Name of Recipe Rating
Ingredients:
Recipe Card
Name of Recipe
Directions:
Prep Time: Cook Time:
Serves:
Difficulty:
How to Shop with Us?
Cooking is more fun when you have the right tools in hand. We’ve made it simple for you to shop our bonCOOK favorites right from this cookbook.
Here’s how it works:
1. See it in the recipe
Throughout this book, you’ll notice photos of the tools we used.
2. Click the product
Each photo is linked directly to our website so you can shop with ease.
3. Use your one-time code
Enter the code at checkout to receive 20% off any regularly priced item(s).
Sale items are excluded Code valid for one-time use per customer through 10/31/2025.
4. Start cooking
Your order will be shipped directly to your door.
�� Where to begin?
We recommend starting with our Taste the Trend Collection it’s the perfect set to get you going, and it’s on sale this month! This bundle has everything you need to cook along with us in class or to create recipes at home with confidence. Click on the images on the right to order!
Where to begin?
We recommend starting with our Taste the Trend Collection it’s the perfect set to get you going, and it’s on sale this month! This bundle has everything you need to cook along with us in class or to create recipes at home with confidence. Click on the images below to order!
TASTE THRE TREND COLLECTION MEAL
VIRTUAL COOKING CLASS SERIES
SEPTEMBER & OCTOBER CLASSES
D& ST R16
OCTOBER7
BAKE-ALONG NIGHT SEPTEMBER23 COZY COMFORTS SEPTEMBER30 TART& TOASTY
THANK YOU!
We truly appreciate you taking the time to explore this guide. Whether you're here to learn, get inspired, or improve your daily routine — we ’ re honored to be part of your journey
This resource was created with care to help make your life in the kitchen easier, smarter, and more enjoyable.
If you found it helpful, feel free to share it with a friend, or tag us on social media we love seeing our community in action!
Stay curious, stay creative, and most of all enjoy every bite.
Cindy @theboncook