Recipe serves ~4
Ingredients:
Directions:
Please note these directions are for ONE type of chocolate only. To make your own chocolate trio flight, repeat for each type of chocolate.
Melt 1/4 cup of desired chocolate with 1/4 cup of heavy whipping cream over low heat. Stir until smooth. Pour the three separate chocolate fondues into small bowls, then enjoy with cut fruit, cookies, cake, ice cream, and more!
]]>Ingredients:
Instructions:
Step 1: Preheat the oven to 400 degrees F.
Step 2: In a large bowl, combine the heavy cream and milk.
Step 3: Peel and slice the potatoes. Using a mandolin is recommended, but not essential! Slice thinly for best results.
Step 4: Layer half of the potatoes into the bottom of a buttered casserole dish. Top with shaved parmesan, then add the remaining potatoes.
Step 4: In a saucepan, bring the heavy whipping cream, milk, garlic, salt, black pepper, and a dash of nutmeg to a boil. It should only reduce by about 1/4 the quantity.
Step 5: Pour cream and milk mixture over the potatoes, then cover the dish tightly with aluminum foil. Bake for 1 hour. Remove the foil and bake for 30 minutes more, until the potatoes are tender, bubbling, and brown on top.
Step 6: While the potatoes finish baking, fry the pancetta until crispy. Slice the brie. Sprinkle the pancetta over the freshly baked potatoes, and layer the brie on top to soften. Serve while warm - enjoy!
]]>
Tip: We recommend serving this dish with your favorite roasted vegetables or side salad. If desired, prepare alongside these instructions!
Directions:
a large saucepan, heat 3 tablespoons of the olive oil. Add the pancetta and cook over moderate heat until the fat has been rendered, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 7 minutes.
Step 2:
Add the beans, thyme sprigs, garlic cloves, and chicken stock and bring to a boil. Simmer over low heat, stirring and skimming occasionally, for 15 minutes.
Step 3:
Preheat the oven to 350°. Transfer the beans to a large, deep baking dish. Nestle the duck legs and garlic sausage into the beans. Bake for about 40 minutes, until the cassoulet is bubbling and all of the meats are hot. Remove from the oven and let rest for 15 minutes. Shred the duck meat from the bone to serve. Enjoy with crusty bread and roasted vegetables.
Recipe inspired by
Prep Time: 10 minutes
Cook Time: 5 minutes (each)
Makes: 4 sandwiches
In a skillet, over medium heat, add oil. Once hot, add the meat and cook just until heated.
Image and recipe from https://natashaskitchen.com/reuben-sandwich/
Enjoy!
Image from https://www.stuff.co.nz/life-style/food-wine/71686339/recipe-merguez-and-chickpea-tagine
]]>Ingredients:
Directions:
Step 2: Reduce the heat to moderate. Add the onion, carrot, celery, garlic, and thyme to the pot and cook, stirring occasionally, until the vegetables soften, about 10 minutes.
Step 4: Add the tomatoes, the bean puree, the remaining 8 cups water, the salt, and the pepper to the pot. Bring to a boil, skimming any foam that rises to the surface. Stir in the sausage*, the remaining 2 cups beans, and the spinach. Simmer until the spinach wilts, about 3 minutes. Serve the soup topped with shaved Parmesan and enjoy with crusty bread.
*If using fresh pasta, we recommend cutting the fusili noodles in half, then add in at this step.
]]>Adjust oven rack to center position and preheat oven to 350°F. Line a baking sheet with heavy duty aluminum foil.
Recipe and image from https://www.seriouseats.com/recipes/2012/11/roasted-brussels-sprouts-bacon-pecans-maple-balsamic-recipe.html
]]>
Recipe and photos from https://www.williams-sonoma.com/recipe/sourdough-stuffing-with-sausage-and-gruyere.html
]]>Thanks to https://cafedelites.com/butter-chicken/ for the recipe and images!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 servings
Grate, shred, or finely dice the cheese, and dredge with flour. (You can do this in advance and refrigerate the cheese in a tightly closed plastic bag.) Cut bread into 1 inch cubes. Each cube should have crust on one side.
Recipe adapted from https://cafedelites.com/beef-bean-jalapeno-chili/, image from https://www.saltandlavender.com/crockpot-beef-chili/
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves: 8 servings
Recipe and images from https://www.cookingclassy.com/meatball-recipe/
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Serves: 10 servings
Recipe and images from https://www.foodnetwork.com/recipes/food-network-kitchen/spinach-and-artichoke-quiche-5631258
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 4 servings
Ingredients:
Steps:
Recipe and images from Grand Central Bakery and Cafe.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Prepare puff pastry
Defrost puff pastry overnight in the refrigerator or on the counter for about 1 ½ hours. Unroll sheet, cut a 12-by-16 inch rectangle and transfer to parchment-lined baking sheet. Refrigerate. Return remaining pastry to freezer for future use.
Prepare filling
Halve and core pears. Place flat side on cutting board and use a chef’s knife to cut slices between 1/8 and 1/4 inch. Combine sugars and spices and set aside (if using almond filling, omit spices).
Create border
Use a paring knife to trace a smaller rectangle on the puff pastry, leaving a 1-inch border. Be careful not to cut all the way through the dough. The 1-inch border will puff up and be the edge of the tart. Use a fork to dock, or poke small holes in, the center rectangle.
Shingle fruit and top with sugar
Preheat oven to 400 degrees.
Spread optional almond filling (see recipe below) on pastry inside the border.
Shingle pears, laying slices as close together as possible. Alternate directions of the slices, keeping the wide end at the outside of the tart without covering the border. Sprinkle sugar mixture over fruit and chill for 20 minutes or overnight (if chilling overnight, pears will release some of their juices. You can use a pastry brush to brush juices on the pastry border for a pretty, golden effect.).
Bake
Bake tart in preheated oven for 15-20 minutes. Reduce heat to 325 degrees and continue baking for 15-20 minutes or until crust is deep golden brown and pears are tender. Serve warm or at room temperature with lightly sweetened whipped cream or vanilla ice cream.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4 servings
Serves: 6-8 servings
Ingredients:
Instructions:
1. In a large bowl, whisk together eggs, heavy cream, milk, ricotta cheese, vanilla extract, almond extract, salt, and brown sugar.
2. Spray a deep baking dish with nonstick cooking spray, and fill with sliced bread. Place so bread is upright in the pan. Take about 3/4 of the strawberries and push between the slices of bread.
3. Pour the egg mixture over the bread evenly, pushing down the slices of bread to ensure they soak in the liquid.
4. Cover and refrigerate for at least 6 hours, or overnight.
5. In the morning, preheat oven to 350 degrees F. When oven is ready, bake for 45-50 minutes, or until golden brown.
6. Top with remaining strawberries and dust with powder sugar.
7. Dig in, and don't forget the whipped cream!
]]>
Ingredients:
Roasted Vegetables
Quinoa
Dressing (or you can use whatever pre-made dressing you have on hand!)
Other Mix-ins
Instructions
1. To prepare the roasted vegetables, preheat the oven to 400 degress F and line a baking sheet with parchment paper (or lightly grease if no parchment paper).
2. Add the carrots and potatoes and drizzle with half the maple syrup, half the olive oil, salt, pepper, and rosemary. Toss to coat the vegetables, then bake for 12 minutes.
3. While the veggies are in the oven, prepare the quinoa. Heat a saucepan over medium-heat and add quinoa to lightly sauté. Cook for 2-3 minutes, stirring frequently to not burn, then add water and salt. Bring to a boil, then reduce heat to a simmer. Allow to cook for about 18 minutes until liquid is absorbed and quinoa is fluffy. Once done, tilt the lid to allow steam to escape and remove from heat. Set aside.
4. At the 12 minute mark, take the veggies out of the oven to add the halved brussel sprouts. Top with the remaining maple syrup and olive oil, add a pinch of salt and pepper, and toss to coat. Return the sheet pan to the oven and cook for another 10-12 minutes.
5. While the veggies are back in the oven, prepare the dressing by whisking together tahini, lemon juice, and maple syrup. Add warm water 2 Tbsp at a time while mixing if you find the texture too thick. The final product should be thick but pourable. Adjust the flavor as needed, adding more maple syrup for more sweetness or lemon juice for acidity. Add salt and pepper if you'd like.
6. Now for the fun part: assembly! Place quinoa into a serving bowl, and top with roasted vegetables and other mix-ins you have on hand. Top with a generous drizzle of the dressing and enjoy!
]]>
Ingredients:
1 lb spaetzle noodles
1 cup caramelized onions
3 Tbsp unsalted butter
2 Tbsp chopped chives
2 Tbsp chopped flat-leaf parsley
1/4 cup Panko breadcrumbs, toasted in 1/2 Tbsp butter
Salt and black pepper to taste
Instructions:
1. Bring a large pot of water to boil with a pinch of salt. When boiling add the spaetzle noodles and cook for 5-8 minutes, or until soft. Drain the spaetzle and set aside.
2. In a large nonstick skillet, melt butter and cook until light golden brown, about 3 minutes. Add the cooked spaetzle and toss in the browned butter. Cook until heated through. Fold in the caramalized onions and herbs, add salt and pepper to taste.
3. Serve hot with a sprinkling of toast breadcrumbs.
**If you want to make this dish even more decadent, add 3/4 cups German Emmental or Jarlsberg and 1/4 cup heavy cream after you add the cooked spaetzle to the butter. Stir to combine, and let melt. Continue recipe as above to finish.
]]>For the Marinade:
For the Noodles:
For the Stir-Fry Sauce:
Assemble:
1. Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around; then add the garlic, ginger, marinated tofu, mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes. When pan becomes dry, add a little more stock, 1 to 2 tablespoons at a time.
2. Add pepper and stir-fry another 1 to 2 minutes. Add the reserved noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Keep the heat turned up. Stir-fry in this way until the sauce is well distributed throughout the noodles (1 to 2 minutes).1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
2. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.
3. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.
4. Add the coconut milk, water, kale, potatoes, and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots, potatoes, and kale have softened to your liking, about 10 minutes, stirring occasionally. Add tofu and continue cooking for about 5 minutes, until tofu is hot.
5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.
Tacos:
3 Tbsp. extra virgin olive oil
Juice of 1 lime
2 tsp chili powder
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1.5 lbs rockfish
1/2 Tbsp vegetable oil
Kosher salt
Black pepper
8 tortillas
1 avocado, diced
Slaw:
1 lb purple cabbage, thinly sliced
1/2 tsp salt, more to taste
1/4 cup sliced red onion
1/2 cup chopped cilantro (packed)
1/4-1/2 of a jalapeno, finely chopped
1/4 cup lime juice, adjust to taste
2 Tbsp olive oil
1. In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne. Add cod, tossing until evenly coated. Let marinate 15 minutes.
2. Meanwhile, make slaw: In a large bowl, add the shredded cabbage, and toss with salt. Add the onions, cilantro, jalapeno, lime juice, olive oil, and toss well.
3. In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
4. Assemble tacos: Serve fish over grilled tortillas with cabbage slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
1/4 c. low-sodium soy sauce
2 tsp. rice vinegar
2 tsp. sesame oil
1 tsp. freshly grated ginger
Pinch of crushed red pepper flakes
2 green onions, thinly sliced, plus more for garnish
1 tsp. toasted sesame seeds, plus more for garnish
1 lb. sushi-grade ahi tuna, cut into bite-size pieces
Serving
Cooked white or brown rice
Sliced avocado
Sliced cucumber
Edamame
Shredded carrots
Sliced radish
1. In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, red pepper flakes, green onions, and sesame seeds. Add tuna and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
2. To serve, add rice to the bottom of four bowls. Top with tuna and toppings of your choice. Garnish with green onions and sesame seeds before serving.
1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken with salt and pepper then add to the skillet. Sear outside until a nice golden crust forms.
3. Remove chicken from pan, add in bell peppers and saute for 3-5 minutes until tender, remove from pan.
4. Add sauce ingredients to pan, and bring to a simmer, add chicken back in, and cook on medium-low heat, letting sauce reduce while chicken cooks through.
5. Add peppers and pineapple to pan, and cook a few minutes more, until sauce is thick, sticky, and glossy, and peppers are tender.
6. Serve over cooked white rice.
]]>
1. Preheat oven to 425°. Whisk ricotta and cream in a small bowl; season with salt and pepper.
2. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring occasionally, until soft and starting to brown, about 5 minutes. Add sausage and cook until browned.
3. Lightly roll out pastry on parchment paper just to smooth out creases. Transfer on paper to a baking sheet. Lightly score a 1" border around pastry. Brush with egg; bake until golden and slightly puffed, 10–15 minutes.
4. Remove from oven and spread ricotta mixture over pastry, staying within border. Scatter the onion and sausage mixture, and the raw sliced zucchini on the up. Bake until zucchini is soft, onion is starting to caramelize, and pastry is golden brown and baked through, 20–25 minutes. Let cool.
5. While the tart is the oven, make the balsamic glaze. To a pan add balsamic glaze, maple syrup and pinch of salt and pepper.
6. Bring the mixture to a boil and keep stirring till it thickens. This will take 3-4 minutes, be careful not to cook it too much else it will thicken a lot and you won’t be able to pour it over. You will know it’s done when it coats the back of your spoon. Remove pan from heat at this point.
7. Once the tart is done, take it out of the oven. Sprinkle fresh basil and crumbled feta cheese all over.
8. Drizzle the prepared balsamic glaze on top. Serve immediately and enjoy!
]]>Chicken Marinade:
- 2 tablespoons Olive Oil
- 3 tablespoons paella seasoning
- pinch of Salt
- 2 pounds Chicken, chopped
Rice Preparation:
- 2 tablespoons Olive Oil
- 3 cloves Garlic, raw
- 1 teaspoon dried red pepper flakes
- 2 teaspoons paella seasoning
- 2 cups Bomba Paella Rice
- ½ bunch Italian flat leaf parsley
- 1 quart Chicken Stock
- 2 teaspoon lemon zest
Meat:
- 2 tablespoons Olive Oil
- 1 Onion, chopped
- 1 cup Piquillo Peppers, chopped
- 1 bag frozen green peas (14 oz)
- 1 pound Chorizo sausage
- 1 pound Shrimp, fresh, raw, medium (31-35)
1. In a medium bowl, mix together 2 tablespoons olive oil, paella seasoning, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in paella seasoning, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in piquillo pepper, peas, and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture. Enjoy!