Goat Cheese Stuffed Apricots


Holiday parties are beginning to happen left and right - it’s the best and busiest time of year! These stuffed apricots are packed with holiday flavor and are guaranteed to be the highlight of your party or dinner hors d'oeuvre list. PRO TIP: These make a great little snack for when the chaos dies down a little too!


  • Dried apricots

  • 4 oz goat cheese

  • 1 tbsp of honey

  • Chiffonade fresh basil

  • Pinch of black pepper

  • Salt (optional)


Blanch the dried apricots in boiling water until soft and puffed up. Peel open the apricots to create a space for the goat cheese mixture. Mix all other ingredients together and fill a large ziplock bag with the mixture. Cut a hole in the corner and pipe the cheese mixture in the apricots. Plate with fresh basil and serve at room temperature. Happy Holidays!

Simon's Seasonal Sides & Treats

We know that the holidays can be stressful at times and that planning a delicious meal is not always easy. Have no fear! Simon is here to help you during this holiday season! He has created a menu full of delicious appetizers, savory meats, sides and sweets from you all to choose from that feed 10-15 people. These dishes will have you running back for seconds in no time! Order below.

SHPC Xmas Menu-3.jpg

Whole30 Pork Chops with Plum and Thyme Sauce


Whole30 dishes can be simple and adventurous all at the same time! Pork chops always pair perfectly with a sweet addition, so instead of going the traditional route with apples, I chose to use plums. This sweet and savory dish is light yet satisfying and perfect for your holiday table.


  • 8 Pork Chops

  • 2 Tbsp Ghee

  • 6 plums

  • Handful of fresh thyme sprigs

  • 1/2 Cup Balsamic Vinegar

  • 1/4 Cup Water

  • Salt and Pepper to Taste


Chop plums and add to a sauce pan with thyme, balsamic vinegar, water, salt and pepper. Place over medium heat and let simmer until sauce thickens. Add to blender and blend on high until smooth. Sprinkle pork chops with salt and pepper. Add ghee to a hot cast iron and sear for 3 minutes on each side. Place into a 400 degree oven for 8 minutes to finish cooking through. Smother pork chops in plum sauce and top with fresh time for garnish.

Thanksgiving Butternut and Ricotta Toast Appetizer


If your family is anything like mine, they are HUNGRY and waiting for Thanksgiving dinner just isn’t going to happen without snacks and appetizers. That’s where this Butternut Squash and Ricotta Toast comes in. All the flavors of fall are combined and spread perfectly on top of a crispy slice of sourdough - I couldn’t love anything more!


  • 1 butternut cut in thin strips

  • 1 tub ricotta (16 oz)

  • ½ oz fresh sage

  • Salt and pepper to taste

  • 1 bag of fresh Kale

  • Balsamic Vinegar

  • Olive Oil


Slice butternut squash into long, thin strips, toss in olive oil, salt and pepper and roast at 425 degrees for 20 minutes. Toss kale in olive oil, balsamic, salt and pepper and roast until crispy - 425 degrees for 8 minutes. As your veggies roast, roughly chop the fresh sage and mix into the ricotta. Add salt and pepper to taste to the ricotta mixture. Lightly drizzle olive oil on sourdough slices and toast in the oven until slightly toasted. Finally, spread ricotta mixture on toast, top with a layer of butternut squash strips and add a handful of the crispy kale. Repeat this process for each slice of toast. So simple that you could put the kiddos to work in the kitchen to help with this recipe! Enjoy and Happy Thanksgiving!

"Clean Out Your Fridge" Chicken Pot Pie


If you’re like me, you like to clean out your refrigerator before and after a big holiday meal. This recipe is here to save the day. I will warn you : this is NOT Whole30 Approved but it is delicious! I promise the whole family will love it, and no one will know that you were simply just trying to clean out the fridge and the pantry!


  • 2 medium onions

  • 1 container of Simon Hall Private Chef grilled chicken (or you can use your leftover Thanksgiving turkey)

  • 3 carrots

  • 4 stalks of celery

  • 12 oz bag of frozen peas

  • 1 tbsp dry tarragon (you can use Rosemary if you don’t have tarragon)

  • 1/c cup of flour

  • 1 bottle of heavy cream (16 oz)

  • 2 cups chicken stock

  • 1 stick of butter

  • 1 tube of canned biscuits


Chop carrots into 1 inch pieces and boil until soft. Melt 1 stick of butter into a pot and stir in the onion, celery and tarragon until onions are translucent. Stir in half cup of flour to onion and celery pot. Add chicken stock to the onion, celery and flour mixture. Pour heavy cream into the mixture and stir. Shred chicken or turkey, add chicken/turkey and the rest of the ingredients into the mixture and stir together. Move mixture to baking pan. Add canned biscuits (not baked) to the top and bake all together in oven at 375 until biscuits are golden brown.

Chef Simon Update, Whole30 Meal Prep Orders Unavailable Week of 10/14

We regret to inform you that Whole30 meal prep orders will be unavailable this week (10/14-10/20) as Chef Simon is experiencing health complications at this time.

Last week Chef Simon was rushed to the emergency room due to severe pain. Chef Simon was diagnosed with a blood infection and had surgery late last week. He is still in recovery and may or may not undergo another surgical procedure to help fight the blood infection.

“I ask for your thoughts and prayers at this time for both my family and I. I’m confident I’ll make a speedy recovery and will be back in the kitchen whipping up some delicious Whole30 meal prep and posting my weird dad selfies on Instagram again soon.”

Visitors are welcome to UT Hospital in Knoxville, TN. Chef Simon is expected to remain under hospital care until Tuesday (10/16) or Wednesday (10/17) of this week.

We apologize for any inconvenience this temporary hiatus in meal prep services may cause and appreciate your patience during this time.

You're Invited - Knoxville Whole30 Slow Cooker Cookbook Signing

cook loft-15.jpg

Calling all Whole30 lovers! Whole30 founder Melissa Hartwig has released her newest cookbook, The Whole30 Slow Cooker. The cookbook features various recipes that help you maintain your Whole30 lifestyle while using your crock pot or your Instant Pot.

I am so excited to announce that several of my recipes are featured in the cookbook and I want you to help me celebrate!


Please join me to celebrate the cookbook at The Whole30 Slow Cooker signing. Held at the 221 (below the Cook Loft) in downtown Knoxville, there will be mocktails, beer, wine and Whole30 hors d’oeuvres.

The signing is to take place on November 1 and is free to join for snacks and drinks. This is also a BYOB event (Bring Your Own Book) so feel free to pre-order yours here.

If you would rather have a book waiting for you at the event, I will also be selling a limited amount of tickets for $20 that will include a book just for you. You may purchase those here.

Even if you choose not to purchase a book, please come hangout and enjoy an evening with an awesome Whole30 community. I would love to meet each and every one of you!

I am thrilled to get my hands on Melissa’s new cookbook and try all the other amazing recipes. As always, thank you all for your support and I can’t wait to see you all at the signing!

Vidalia Onion Quiche with Potato Crust

Screen Shot 2018-09-23 at 3.09.05 PM.png

I may have an obsession with brunch. Guys, this Potato Crusted Quiche is going to change the Whole30 brunch game. I love breakfast in bed more than anything and this recipe makes that possible. It can be made ahead of time and simply warmed up the next morning to impress brunch guests or to eat all by yourself cozied up in all the blankets and pillows on a Sunday morning. Whole30 brunch is possible and it is DELICIOUS!



For the Crust...

• 2 lbs shredded potatoes (freezer section)

•2 eggs

•Salt & pepper to taste


Whisk eggs and mix together with shredded potatoes and salt and pepper. Pat into 12 in skillet. Making sure the thickness is even throughout the pan. Bake on 375 for 45 minutes or until edges begin to turn golden brown.

For the Quiche...


•3 vidalia onions

•8 eggs

•½ c chives, finely diced

•1 tbsp water

•Salt and pepper to taste


Slice onions and sautéed in your cast iron skillet until brown and caramelized. Add onions to the baked crust. Whisk eggs, water, chives, salt and pepper together and pour into crust over the onions. Bake at 375 degrees for 10 minutes until eggs are set and the top is golden. Serve with tomato slices and fresh fruit salad.


Sharing brunch with friends and family makes Sundays so special. Please share your Whole30 quiche with me by tagging me @simonhallprivatechef! Enjoy!