Skillet Chicken
With
Butternut Squash
Ingredients:
6 tablespoons butter separated
1 and 1/2 tablespoons fresh thyme + some additional sprigs**
1 teaspoon dried oregano
1 teaspoon minced garlic
1/2 teaspoon paprika
1 pound cubed butternut squash*
4 ounces french green beans
1 pound boneless skinless chicken breasts
1/4 cup white flour
Seasoned salt and pepper
1 teaspoon poultry seasoning
Freshly grated Parmesan cheese
Directions:
-
Heat a large skillet on medium heat. Add 3 tablespoons of butter, allow it to melt, and whisk it very frequently. It should melt, foam up a bit, and then start to smell nutty and delicious while darkening in color. (Browned butter very quickly turns to burnt butter so watch this carefully! If it does burn, dump it out and start with a new 3 tablespoons.)
-
Once the butter is browned, remove the skillet completely from the stovetop onto a heating pad on the counter.
-
Whisking constantly add in the fresh thyme (just pull off the leaves to equal 1 full tablespoon), oregano, garlic, paprika, and about 1/2 teaspoon salt + 1/4 teaspoon pepper. It will foam up. Whisk until completely combined and then add in all the squash. Stir until the squash is well coated in the butter.
-
Return the skillet with the squash to the stovetop and resume it at medium-high heat.
-
Spread the squash pieces out in an even layer and let cook, without stirring, so that they brown a bit on one side for about 4-5 minutes. Add in the green beans, a few extra springs of thyme, and then stir and spread the pieces out again. Let cook without stirring another 4-5 minutes.
-
Cover the pan and reduce the heat to low. Let the veggies cook for 7-15 minutes depending on the desired tenderness and size of squash (Mine is always done around 8 minutes). The squash should be fork tender and beans should be crisp tender.
-
Meanwhile, in a small bowl, toss together the flour, poultry seasoning (do not omit), and a generous amount of salt and pepper.
-
Slice 2 large breasts (that equal a pound) into half making 4 large and completely equal chicken pieces.
-
Dredge the pieces to use up the flour mixture.
-
In another large (12 inch) skillet, melt 2 tablespoons butter on medium-high heat.
-
When melted, add in the four breasts in an even layer.
-
(If the chicken browns too quickly, reduce heat.) Cook, turning as needed, (I cook 3-5 minutes on one side and then flip and cook for another 3-4 minutes on the other) until chicken is browned on both sides, is no longer pink in the center, and the juices run clear. (165 degrees F for a meat thermometer.)
-
Top the cooked veggies with the cooked meat.
-
Melt the last 1 tablespoon of butter in the microwave and stir it with some remaining thyme (~1 teaspoon) pour on top of the chicken and generously top the chicken and veggies with freshly grated Parmesan cheese.
-
Serve and Enjoy.
​
​
Caramel
Apples
Ingredients:
4 lollipop or wooden craft sticks
4 Apples stems removed
11 ounce package of caramels unwrapped
2 tablespoons heavy cream can also use water
1 1/2 cups chocolate chips or candy melts white, dark or milk chocolate, or a combination
1 cup assorted toppings such as chopped nuts and candies
Directions:
-
Scrub each apple. Dry each apple.
-
Line tray or baking sheet with wax paper. Insert 1 stick into stem end of each apple.
-
Microwave caramels and cream in large, microwave-safe bowl for 1 minute; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth.
-
Dip each apple in melted caramel; scrape excess caramel from bottoms.
-
Place each apple on the baking sheet. Chill until set, about 30 minutes.
-
Heat the chocolate or candy melts in the microwave in 30 second increments until melted, stir until smooth.
-
Dip each apple halfway into the chocolate, letting excess chocolate drip off. Roll each apple into selected toppings.
-
Chill until apples are completely set, then serve, or store in the refrigerator covered for up to one week.
Pumpkin Pie
Cookies
Ingredients:
1 cup pumpkin puree
1 block of puff pastry (500 g, 1 lb)
2 tsp mascarpone
2 tbsp brown sugar
1/2 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves
Directions:
-
Pre-heat the oven at 180 degrees Celsius (360 Fahrenheit).
-
Mix the pumpkin puree with the mascarpone and the spices.
-
Roll the puff pastry, and use pumpkin cookie cutters or a sharp knife to cut out pumpkin shapes, half of them being just the shape of a pumpkin, and the other half the shape of a carved pumpkin.
-
Spread about half a teapoon of the pumpkin mixture on the bottom pumpkin shape, then top it with the carved pumpkin shape, and press gently on the edges to seal.
-
Repeat with the rest of the puff pastry and pumpkin mixuture.
-
Bake in the oven for about 20-25 minutes or until golden.
Roasted Pumpkin
Seeds
Ingredients:
4 cups pumpkin seeds
1 tbsp olive oil
2 tsp smoked paprika
2 tsp chili powder
1 tsp ground sea salt
1/2 tsp ground black pepper
Directions:
-
Preheat the oven to 385° and line a baking sheet with parchment paper
-
Put enough water to cover the seeds in a pot and bring to a boil. Salt the water.
-
Scoop the pumpkin seeds out of the pumpkin. Some of the seeds may cling to the pumpkin, try to remove the seeds. Any of the seeds that won't separate from the pumpkin can be put in the boiling water with the pumpkin. This will help them separate.
-
Add the pumpkin seeds to the boiling water for 1 minute and drain in a colander.
-
Rinse the seeds in the colander. Remove any excess pumpkin flesh. Spread the seeds on a rimmed baking sheet and pat them dry.
-
Put the seeds in a large bowl and add the oil and spices. Stir well to evenly coat.
-
Spread the seeds out evenly on the baking sheet and bake for 5 minutes. Shake the pan to spread the seeds out. Bake for 5 minutes and shake again. Continue the process until the seeds are a light brown. This takes approximately 15 minutes.
-
Let the seeds cool.
-
Enjoy!
Maple Walnut Fudge
Ingredients:
1 (14oz.) can Sweetened Condensed Milk
3 Cups White Baking Chips
1/4 Cup Butter
1/4 Teaspoon Salt
1 Teaspoon Maple Flavored Extract
1 1/2 Cup Chopped Walnuts
Directions:
-
Line 8 x 8 inch baking pan with foil extending foil over edges of pan.
-
Combine sweetened condensed milk, baking chips, butter, and salt in medium microwave safe bowl. Microwave on high 2 minutes or until smooth.
-
Stir in 1 1/4 cups walnuts and maple extract until evenly
blended. Pour into prepared pan. Sprinkle evenly with remaining 1/4 cup walnuts. -
Chill 1 hour or until set.
-
Remove fudge from pan by lifting edges of foil. Remove foil. Cut into small Squares.
-
Enjoy.
Pumpkin-Cream Cheese Pie
Directions:
-
Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
-
In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
-
Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
-
.Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.
-
Serve and Enjoy.
Ingredients:
1 refrigerated pie crust
1 cup sugar
3 tablespoons Gold Medal™ all-purpose flour
1 package (8 oz) plus 1 package (3 oz) cream cheese, softened
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 tablespoon milk
Ingredients:
1 head cauliflower, cored and separated into florets
1/2 cup water
1/2 teaspoon salt
2 ounces fresh Mozzarella cheese
1/2 ounce finely grated Parmesan cheese
1 large egg
1 pinch cayenne pepper, or to taste
Cauliflower Pizza
Crust
Directions:
-
Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
-
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
-
Puree cauliflower in a food processor until finely ground.
-
Cook ground cauliflower, water, and salt together in a skillet over medium-high heat until fragrant and most of the water evaporates, 5 to 6 minutes. Cool completely.
-
Transfer cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. You should have about 1 1/2 cups cauliflower pulp.
-
Stir cauliflower, Mozzarella cheese, Parmesan cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick.
-
Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and turn crust over before topping.
-
Top with favorite Toppings bake till cheese is melted.
-
Serve and Enjoy
Cherry Pie
Ingredients:
one prepared double pie crust or your favorite recipe
5 to 6 cups sour cherries, packed in water or individually quick frozen
3/4 cup sugar
3/4 teaspoon cinnamon, optional
1/4 cup quick-cooking tapioca or 1/2 cup Pie Filling Enhancer
1 teaspoon almond extract
1/2 teaspoon salt
2 tablespoons butter, optional
Directions:
-
Divide the dough into two pieces, making one chunk slightly larger. Roll the larger piece of dough into a 13" circle. Transfer the circle to a 9" pie pan.
-
Drain the cans of cherries, reserving 2/3 cup of water from one of them. Place the cherries and reserved liquid in a large mixing bowl.
-
Combine the sugar, cinnamon (if using), and tapioca or Pie Filling Enhancer. Stir this into the cherries until everything is evenly combined.
-
Stir in the almond extract and salt. If you're using tapioca, let the filling sit for 20 minutes before using it to fill the pie shell.
-
Spoon the filling into the pastry-lined pan, and dot with butter, if desired.
-
Roll out the second crust and place it on top of the filling. Cut a design (two cherries? a hatchet?) into the top to vent steam, and squeeze/seal the top and bottom crusts together, fluting with your fingers or a fork. You may also choose to make a woven lattice crust.
-
Place the pie on a parchment-lined (to catch any spills) baking sheet, and bake in a preheated 425°F oven for 40 to 45 minutes, until the crust is golden brown and the fruit is bubbling.
-
Remove the pie from the oven, and cool it on a rack before slicing, so the filling can set.
Blackberry Pecan Cinnamon Rolls
Ingredients:
Dough
-
1/2 Cup milk
-
1 1/4 Teaspoons active dry yeast
-
1/4 Cup plus 1 teaspoon granulated sugar
-
4 Tablespoons unsalted butter, melted and cooled
-
3 Cups all-purpose flour, plus more if needed
-
2 large eggs, at room temperature
Filling
-
2 Packages (6 ounces or 1 1/3 cups each) Driscoll's Blackberries
-
3 Tablespoons granulated sugar
-
1 1/2 Teaspoons ground cinnamon
-
1 Tsp. grated lemon zest
-
1/2 Cup toasted pecans, chopped
Glaze
-
1 Cup confectioners' sugar
-
3 Tablespoons cream cheese, at room temperature
-
1 Tbsp. milk
Directions:
-
Heat milk to 110°F to 115°F. Place in bowl of an electric mixer fitted with paddle attachment. Add yeast and 1 teaspoon sugar and let stand 5 to 6 minutes until foamy. Add remaining sugar, butter and eggs and beat until blended, about 1 minute. Change to dough hook attachment and add 3 cups flour. Beat on low speed 5 minutes or until dough is soft and pulls away from sides of bowl, scraping down sides of bowl and adding more flour if necessary.
-
Turn dough out onto lightly floured surface and knead 1 to 2 minutes or until smooth. Place in oiled bowl and cover. Let rise until doubled, about 1 hour.
-
Meanwhile, in a small bowl, toss together blackberries, sugar, lemon zest and cinnamons. Let sit 5 minutes. Mash with potato masher.
-
Line 9-inch cake pan with 2 long pieces of parchment paper leaving 4 to 5 inch overhang. Turn dough out onto lightly floured surface and roll to 16 by 10-inch rectangle. Spread blackberry mixture over dough within 1/2 inch of edges. Top with pecans. Roll up into log using long side of dough. Cut crosswise into 8 equal pieces and arrange in cake pan with 1 in center. Cover and let rise 1 hour or until about 1 1/2 times larger.
-
Preheat oven to 375°F. Bake 25 to 30 minutes or until deep golden brown. Meanwhile, whisk together confectioners' sugar, cream cheese and milk until smooth. Drizzle over warm buns. Let cool about 15 minutes before serving.
Banana Blueberry
Bread
Ingredients:
-
2 cups all purpose flour + 1 tablespoon to coat the blueberries
-
3/4 teaspoon baking soda
-
1/2 teaspoon kosher salt
-
1 cup granulated sugar
-
1/4 cup butter softened
-
1 cup mashed ripe bananas
-
2 eggs
-
1/3 cup vanilla or plain yogurt
-
1 teaspoon vanilla extract
-
1 1/2 cups fresh blueberries plus more for the top of the bread )
-
Cooking spray
Directions:
-
Preheat oven to 350 degrees F.
-
In a medium bowl, combine the 2cups of flour, baking soda, and salt.
-
Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until mixture is fluffy and well blended (about 1 minute).
-
Add mashed banana, eggs, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
-
Place the blueberries in a bowl with 1 tablespoon of flour and toss to coat.
-
Gently fold blueberries into the batter. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Press additional blueberries into the top of the batter for decoration.
-
Bake for 60-70 minutes or until a wooden pick inserted in center comes out clean. Cool the bread 10 minutes in pan on a wire rack; remove the bread from pan.
Beefsteak Tomato Tart
Ingredients:
Pie Crust
-
1 1/4 cups
-
All-Purpose Flour
-
8 Tbsp
-
Cold Unsalted Butter, cubed
-
1/2 tsp
-
Salt
-
1 tsp
-
Granulated Sugar
-
5 Tbsp
-
Non-Fat Milk
Filling
-
0.5 lb
-
Beefsteak Tomato
-
sliced 1/4 inch thick
-
3 Tbsp
-
Olive Oil
-
1
-
Small Onion, thinly sliced, peeled
-
1/2 cup
-
Heavy Cream
-
2 tsp
-
Fresh Thyme Leaves
-
2 cloves
-
Garlic, minced
-
1 tsp
-
Kosher Salt
-
1/2 tsp
-
Freshly Ground Black Pepper
-
1 cup
-
Gruyère Cheese, grated
-
to taste
-
Fresh Basil
-
as garnish
Directions:
- Add the All-Purpose Flour (1 1/4 cup), Salt (1/2 teaspoon), and Granulated Sugar (1 teaspoon) to a food processor. Add the Unsalted Butter (8 tablespoon) and pulse until the butter is distributed into pea-sized pieces.
-
Add the Non-Fat Milk (5 tablespoon) one tablespoon at a time, pulsing as you go, until the mix forms a rustic ball.
-
On a lightly floured surface, shape dough into a 5-inch disk. Wrap in plastic and refrigerate for 1 hour.
-
Preheat oven to 400 degrees F (200 degrees C).
- On a floured board, allow dough to sit, unwrapped, until just pliable, about 15 minutes.
-
With a floured rolling pin, roll dough into a large circle, moving it a quarter turn with every roll to make sure it's not sticking underneath. In the end, dough should be 1/4-inch thick.
-
Ease dough round into a 9-inch tart pan with a removable bottom. Press tightly into the sides of the pan; the dough should exceed the edge by 1/2 inch. Using the rolling pin, cut excess dough against the tart pan to create a perfectly even edge. Chill 30 minutes before cooking.
-
With the tines of a fork, poke holes throughout the bottom of the crust.
-
Cover with foil and top with pie weights or uncooked beans or rice. Bake 15-20 minutes, or until edge of crust is light golden.
-
Remove crust from oven and carefully remove weights and foil. Return to oven to bake 5-10 minutes more. Cool on rack. Keep oven on at 400 degrees F (200 degrees C).
-
Add Olive Oil (2 tablespoon) to a saute pan and heat to medium-low heat.
-
Add the Onion (1) cook, tossing around every few minutes. Once the onions become translucent, reduce the heat to low. Cook 20-25 minutes until caramelized. Season the onions with Kosher Salt (1 teaspoon) and Freshly Ground Black Pepper (1/2 teaspoon). Set aside until needed.
-
Add the remaining Olive Oil (1 tablespoon) to a separate small saute pan. Cook the Garlic (2 clove) and Fresh Thyme Leaves (2 teaspoon) until fragrant, about 30 seconds.
-
Add the Heavy Cream (1/2 cup). Increase the heat until mixture is reduced by half. Stir in Gruyère Cheese (3/4 cup).
-
Pour reduced liquid into prepared pie shell.
-
Top with onions and Beefsteak Tomato (0.5 pound), then sprinkle with remaining Gruyère Cheese (1/4 cup). Cook until tart is hot and cheese is melted, 10-15 minutes.
-
Place under the broiler for 5 minutes before serving.
-
Garnish with Fresh Basil (to taste).
Indian Tomato Chutney
Ingredients:
-
8 tomatoes
-
2 tablespoons vegetable oil
-
2 green chili's, seeds removed, finely chopped
-
1 teaspoon cumin
-
1 teaspoon mustard powder
-
1/2 teaspoon turmeric
-
1 teaspoon mild chili powder
-
2 garlic cloves, finely chopped or grated
-
1/4 teaspoon salt
-
1/2 teaspoon granulated sugar
-
1 bay leaf
-
Fresh cilantro , chopped
Directions:
-
Bring a pan of water to a low simmer.
-
Score an X with a knife on the bottom of the tomatoes.
-
Add the tomatoes to the water and heat on a low simmer for 5 minutes until you see the peel start to remove. Drain the tomatoes and allow to cool until you can handle, then peel the skins. Chop the tomatoes, set aside.
-
To a sauté pan add the oil over medium heat. Add the cumin, mustard powder, turmeric, chili powder, chilis and garlic. Cook for 1 minute.
-
Stir in the tomatoes, salt, sugar and bay leaf. Cover and simmer for 10 minutes. Remove the lid and simmer for 5 more minutes until thickened. Serve garnished with cilantro.
Carrot Energy Bites
Ingredients:
-
1 1/2 cups medjool dates (pits removed)
-
1/2 cup shredded carrots
-
3/4 cup walnuts
-
1 tbsp chia seeds
-
1/3 cup shredded unsweetened coconut
-
1 tsp cinnamon
-
1/4 tsp nutmeg
-
pinch of salt
-
1 tsp vanilla extract
-
extra 1/2 cup shredded coconut for rolling
Directions:
-
Add all the ingredients to a food processor and pulse until combined.
-
Scoop out some dough using a spoon and roll into balls.
-
Roll each ball into the shredded coconut to coat.
-
Place in the fridge to firm up for at least one hour
Old Fashion Goulash
Directions:
-
In a Dutch oven, sauté the ground beef over medium-high heat, until no pink remains. Break up meat while sautéing; spoon off any grease.
-
Add the onions to the pot and sauté until they are tender about 5 minutes. Add 2 cups water and one cup beef broth, along with the tomato sauce, tomatoes, garlic, bay leaves, Worcestershire sauce and seasonings. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.
-
Add the elbow macaroni, stir well, return the lid to the pot and simmer until pasta is al dente, about 4-5 minutes. Pasta will cook a bit more when you remove from heat. IMPORTANT: be careful not to cook your pasta too long, mushy goulash is not good!
-
Remove from heat, remove the bay leaves. Serve warm and top with shredded cheddar cheese.
Ingredients:
-
2 pounds lean ground beef
-
2 large yellow onions, chopped
-
4 cloves garlic, chopped
-
2 cups water
-
1 cup beef broth
-
Two 15-ounce cans tomato sauce
-
Two 15-ounce cans diced tomatoes
-
1 tablespoon Italian seasoning
-
1 tablespoon oregano
-
3 bay leaves
-
2 tablespoons Worcestershire sauce
-
½ teaspoon salt
-
½ teaspoon garlic powder
-
½ teaspoon pepper
-
2 cups elbow macaroni, uncooked
-
1 cup shredded cheddar cheese
Blueberry, Feta, Onion,
Naan Pizza
Ingredients:
-
2 naan flatbreads see notes below
-
1 teaspoon olive oil
-
1 cup thinly sliced red onion
-
kosher salt
-
pinch red pepper flakes
-
2 tablespoons honey
-
1/2 cup ricotta cheese
-
1/2 cup feta cheese
-
1 cup blueberries
-
micro arugula or regular baby arugula
Directions:
-
Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the naan/flatbread on the baking sheet and lightly spray or brush with water. Set aside.
-
Heat the olive oil in a medium pan over medium low heat. Add the onion and season with a pinch of salt to taste and red pepper flakes. Cook the onions until it is wilted, about 3-5 minutes and stir in the honey, letting the onions caramelize. Remove from heat.
-
While the onions cook, stir the ricotta and feta cheese in a small bowl. Spread the ricotta mixture over the naan/flatbread, and top with the honey caramelized onions. Sprinkle the blueberries on top.
-
Place the naan pizzas into the oven and bake for about 10 minutes, or until the blueberries are just about ready to burst, the cheese has softened, and the naan is toasted. Remove from oven, sprinkle with arugula and enjoy immediately.
Spaghetti Squash Spaghettie
Ingredients:
-
1 medium spaghetti squash (about 2 pounds)
-
Kosher salt
-
3 tablespoons extra-virgin olive oil, plus more for brushing
-
2 stalks celery, chopped
-
1 medium carrot, roughly chopped
-
1 medium onion, roughly chopped
-
6 cloves garlic
-
1 cup fresh parsley leaves
-
1 pound ground beef
-
1 pound ground pork
-
2 large eggs
-
1 cup Italian-style breadcrumbs
-
1 cup plus 3 tablespoons grated parmesan cheese
-
2 28-ounce cans tomato puree
-
2 large sprigs basil
-
1 teaspoon dried oregano
Directions:
-
Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.
-
Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.
-
Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.
-
Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan.
-
This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month.
Fresno Chili Sausage & Peppers Sandwich
Ingredients:
-
5 Tbsp. ENZO Organic Extra Virgin Olive Oil - Medium
-
2 lb. sweet Italian sausage (about 8 links)
-
4 Bell peppers (red and/or Yellow)
-
3 small onions, slice
-
â…“ Cup water
-
1 Tbsp. tomato paste
-
1 Tbsp. Worcestershire sauce
-
1 Tbsp. minced fresh oregano or 1 tsp. dried
-
2 garlic cloves, minced
-
4 (8-inch) Italian sub rolls, split lengthwise
Directions:
​Step 1
Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add oil and heat until just smoking. Cook sausages until browned on both sides, about 5 minutes, flipping sausages halfway through cooking.
Step 2
Distribute bell peppers and onion around sausages. Add â…“ cup water, cover, and cook until sausages register 160ËšF to 165ËšF and vegetables are softened, 7 to 9 minutes, flipping sausages halfway through cooking.
Step 3
Transfer sausages to cutting board, tent with aluminum foil, and let rest while finishing vegetables. Increase heat to medium-high and cook without stirring until liquid has evaporated and vegetables are lightly browned, 5 to 7 minutes. Stir in tomato paste, Worcestershire, oregano, and garlic and cook until fragrant, about 1 minute. Halve sausages crosswise and serve with rolls and pepper-onion mixture.
Cauliflower
Potato Salad
Ingredients:
-
1 head cauliflower chopped into ½ inch pieces
-
1 tablespoon olive oil
-
Salt and pepper to taste
Dressing
-
¼ cup avocado mayonnaise
-
2 tablespoon Dijon mustard
-
2 tablespoon dill pickle juice
-
¼ cup celery finely chopped
-
¼ cup red onions finely chopped
-
¼ cup dill pickle finely chopped
-
2 hard-boiled eggs diced
-
Dill for garnish
-
Dash paprika
Directions:
​Step 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
​Step 2
Toss the cauliflower with salt, pepper and olive oil and spread evenly on the prepared baking sheet.
​Step 3
Bake in the preheated oven for 15-20 minutes until the cauliflower is fork tender. Set aside to cool.
​Step 4
In a large bowl, make the dressing by whisking the mayonnaise, mustard and dill pickle juice.
​Step 5
Add the chopped celery, red onions, pickles, cauliflower and eggs, and season with salt and pepper. Toss gently to combine evenly.
​Step 6
Garnish with chives and sprinkle with paprika.
Sticky
Sesame Cauliflower
Ingredients:
-
1 small head cauliflower, chopped (6 1/2 cups florets)
-
1/3 cup low-sodium soy sauce
-
1/4 cup pure maple syrup, honey, or agave
-
1/4 cup rice vinegar
-
1 tbsp minced garlic
-
1 ½ tsp toasted sesame oil
-
½ tsp powdered ginger
-
1 1/2 tbsp cornstarch or arrowroot
-
1/4 cup water
-
sesame seeds and scallions, for garnish
Directions:
​Step 1
Preheat your oven to 450 F.
Step 2
Grease a baking pan or line with parchment.
Step 3
Cut cauliflower into florets, then slice so one side of each floret is flat.
Step 4
Arrange in a single layer in the greased pan.
Step 5
Bake 10 minutes on the center rack. Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.
Step 6
While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils.
Step 7
Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick.
Step 8
You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge. Flip cauliflower florets and bake 10 additional minutes.
Step 9
If desired, you can now move the pan to the top rack and broil 1-2 minutes.
Step 10
Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.
Ingredients:
-
3 Tbsp apple cider vinegar
-
3 Tbsp white miso
-
2 Tbsp pure maple syrup
-
1 Tbsp spicy brown mustard
-
1 clove garlic, finely grated
-
1/3 cup olive oil, plus more for cabbage
-
1 1/2 lb honeynut or red kuri squash (about 2 honeynut or 1 red kuri) trimmed, halved, seeded and sliced length-wise into 1/2-inch wedges
-
1/2 napa cabbage, trimmed and halved through the center into 2 large wedges
-
Kosher salt
-
Freshly ground black pepper
-
1 5-oz. head radicchio, trimmed, leaves torn into bite-size pieces
-
Roasted salted pepitas, for topping (optional)
-
Fresh mint leaves, for topping (optional)
Directions:
-
Whisk vinegar, miso, syrup, mustard, and garlic in a small bowl. Add oil in a slow stream, whisking until emulsified.
-
Preheat grill or a grill pan to medium (350°F to 400°F). Toss squash with 2 tablespoons dressing in a large bowl. Place cabbage on a baking sheet. Brush both sides with dressing and lightly drizzle with oil. Season squash and cabbage generously with salt and pepper.
-
Place cabbage and squash on grill in an even layer, flat edges down. Grill, covered, for 8 minutes, turning cabbage over once so all sides are charred at edges. Transfer cabbage to a cutting board. Turn squash and continue grilling, covered, until charred and fork-tender, about 8 minutes.
-
Coarsely chop cabbage into large pieces, discarding core. Place in a large bowl or on a platter along with radicchio leaves and 2 tablespoons dressing. Toss well and season with salt and pepper. Arrange grilled squash wedges on top of greens. Just before serving, lightly drizzle with remaining dressing and top with pepitas and mint, if using.
Grilled
Honeynut Squash
Salad
Caramelized
Red Onion Chutney
Ingredients:
-
8 Red Onions (sliced)
-
100 grams of Caster Sugar
-
100 milliliters of Red Wine Vinegar
-
100 milliliters of Red Wine
-
add dash of Grenadine Syrup
Directions:
-
Place the onions and sugar in a saucepan, cover and cook over medium heat until soft, about 10 mins.
-
Pour in the red wine vinegar and red wine, then simmer uncovered until the liquid has reduced and the mixture is sticky, about 10 mins more.
-
Add the grenadine syrup and mix well.
-
Leave to cool
-
then transfer to a sterilized jar and seal.
Carrot Tart
With Ricotta and Feta
Ingredients:
-
Flour, for rolling out dough
-
1(14-ounce) package frozen puff pastry, thawed
-
1pound multicolored carrots, scrubbed and sliced lengthwise into ¼-inch-thick pieces
-
1tablespoon extra-virgin olive oil, plus more for serving
-
Kosher salt (such as Diamond Crystal) and black pepper
-
8ounces ricotta
-
4ounces feta, crumbled
-
1garlic clove, grated
-
Chopped fresh parsley, chervil or chives, for garnish
Directions:
-
Heat oven to 425 degrees.
-
On a lightly floured surface, roll puff pastry into a 10-by-14-inch rectangle.
-
Using a paring knife, lightly score a border around the perimeter of the puff pastry about a ¼ inch away from the edges.
-
Place puff pastry on a parchment-lined baking sheet and prick the pastry inside the border using a fork to prevent puffing in the center.
-
Bake on top rack until puff pastry is lightly golden, about 20 minutes.
-
Remove from the oven and let cool slightly.
-
Meanwhile, toss carrots with 1 tablespoon oil, season generously with salt and pepper,
-
Spread into a single layer on a baking sheet.
-
Roast carrots on the bottom rack (underneath the puff pastry) until the edges are golden brown and carrots are still crisp-tender, 15 to 20 minutes.
-
While puff pastry and carrots are in the oven, blend ricotta, feta and garlic in a food processor until smooth.
-
Season with salt and pepper.
-
Spread the cheese mixture onto the puff pastry up to the border and arrange the carrots in a single layer on top.
-
Bake until the carrots are tender and the edges of the cheese mixture are golden brown, 15 to 20 minutes.
-
Drizzle with olive oil and sprinkle with herbs before serving.
-
Enjoy
Nectarine Salsa
Ingredients:
-
3 nectarines, chopped
-
1 medium tomato, chopped
-
1 red bell pepper, chopped
-
½ small red onion, minced
-
1 jalapeño, minced
-
1 lime, juiced
-
2 Tbsp (2 g) fresh cilantro, coarsely ripped
-
2 Tbsp (4 g) fresh mint leaves, thinly sliced
-
1 pinch salt, to taste
-
1 pinch ground black pepper, to taste
Directions:
-
Add all of the ingredients to a medium bowl.
-
Stir to combine,
-
Enjoy!