Recipes
Garden Goddess Body Oil
An all-over body oil made with sweet almond oil, frankincense, and lavender essential oil.
Ingredients
Directions
- In 2 ounce bottle, add lavender to sweet almond oil. Replace cap and shake until well blended.
- To use, apply as a bath, skincare, or massage oil.
Apple Cider Vinegar Drink Recipe
This easy Apple Cider Vinegar Drink Recipe is made with apple cider vinegar and lemon juice (ACV and lemon juice), ground turmeric and a drizzle of honey. It's an easy apple cider vinegar detox drink for you to add to your daily wellness plan.
Ingredients
2 cups (16 ounces) filtered water
2 teaspoons unfiltered raw organic apple cider vinegar (I use Braggs ACV)
1-2 tablespoons lemon juice
1/4 teaspoon ground turmeric
2-3 teaspoons Raw honey (more for desired taste)
pinch of black pepper (optional)
cinnamon sticks (optional)
Directions
- Add the ingredients to a mason jar and seal the lid tightly.
- Shake to blend well.
- Sip throughout the day.
Easy Vegan Ice Cream Cake
An easy cake to whip up for any occasion!
Ingredients
1 box of vegan (and gluten free if you prefer) cake mix
Hot Fudge Sauce
One Pink Oatly Ice Cream
Whipped Cream
Vegan Sprinkles
Directions
- Bake your boxed cake and let cool completely, and let a pint of ice cream soften for about 10 minutes at room temperature.
- Using a loaf pan, either eyeball how big each cake layer needs to be or what we did was turn the pan upside down and trace the outline with a knife in the chocolate on the boxed cakes then cut two layers out that size.
- Line the loaf pan with plastic wrap. Place the first cake layer in the pan.
- Spread the softened ice cream in an even layer over the first layer of cake. Add the second layer of cake.
- Using another piece of plastic wrap push the top cake layer down slightly to compress the layers (don’t push too hard!). Wrap loaf pan completely in plastic wrap and freeze for at least 3 hours or overnight.
- To release the cake, run warm water from the tap on the outside of the loaf pan for about 30 seconds then pull up the plastic wrap to release the cake.
- Either slice then top each serving with whipped cream and sprinkles or cover cake completely with these things then slice if you plan on serving the entire cake.
30 Minute Marinara with Toasted Garlic
This 30 minute marinara gets infused with basil and toasted garlic -- a weeknight winner. Bring on the pasta!
Ingredients
2 tablespoons olive oil
4 cloves garlic, thinly sliced (about 2 tablespoons)
1/2 teaspoon crushed red pepper
1 can Muir Glen™ Organic Crushed Tomatoes with Basil
4 large sprigs basil with leaves
3/4 teaspoon fine sea salt
Directions
- In 3-quart saucepan, heat oil over medium heat. Cook garlic in oil 1 to 2 minutes or until slices are sizzling. Add crushed red pepper; cook 1 to 2 minutes longer, stirring constantly, until garlic slices are golden brown.
- Carefully stir in tomatoes, basil sprigs and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Remove basil, and stir to combine. Use immediately or cover and refrigerate up to 3 days.
- Tips
- Slicing the garlic allows it to toast in the hot oil without burning.
- Serve this marinara with pasta or over fish or chicken.
Pesto Egg Breakfast Sandwich
This healthy pesto breakfast sandwich is the perfect make ahead breakfast option for busy mornings!
Ingredients
6 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
4 Sprouted Fit for Life English Muffins
4 tablespoons pesto(can use homemade or store-bought)
1 slice cheese of your choice
Fresh tomato slices optional
Bacon is optional
Directions
- Preheat oven to 350 degrees F. Line an 8×8 inch baking dish with parchment paper or spray well with cooking spray.
- Cook egg to your liking. (scrambled, over-easy, sunny side-up)
- Place each egg on the four English muffin halves and spread one tablespoon of pesto evenly over top of each egg. Top with your choice of cheese and cook bacon. Top with other English muffin half and bake immediately or place in fridge or freezer for later use.
- If serving right away, place in oven at 350 degrees F for 5-10 minutes or until cheese has melted and English muffin is slightly crispy. If freezing for later, do not heat the breakfast sandwiches. Instead, wrap them in parchment or wax paper and place them in a resealable freezer bag. Freeze for up to 1 month.
Valentine's Day Chocolate Soufflé
Chocolate soufflé is only as good as the chocolate you use.
Ingredients
4 Tablespoons (1/4 cup; 56g) unsalted butter, cut into 4 Tablespoon size pieces
4 ounce semi-sweet chocolate, coarsely chopped*
3 large eggs, separated*
1 teaspoon pure vanilla extract
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3 Tablespoons (38g) granulated sugar
- Prepping The Ramekins
1 Tablespoon (14g) unsalted butter, extra soft (the softer it is, the easier it is to spread)
4 teaspoons (16g) granulated sugar
Directions
- For the batter: Melt the 4 Tablespoons of butter and the chopped chocolate together in a double boiler or in a large heatproof bowl in the microwave. Microwave in 20 second increments, stirring after each until completely melted and combined. Slightly cool for 3-5 minutes.
- Whisk egg yolks, vanilla extract, and salt into chocolate mixture. Set aside.
- In a completely clean residue-free medium glass or metal mixing bowl, using a handheld mixer or stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar together on high speed until soft peaks form, about 2 minutes. With the mixer running on high speed, slowly add the sugar in 3 additions about 1 Tablespoon at a time, beating for 5 seconds before adding the next Tablespoon. After all 3 Tablespoons of sugar have been added, beat until stiff glossy peaks form, about 2 more minutes. Do not over-beat.
- Slowly and gently fold the egg whites into the chocolate mixture. It’s best to do this in 3 separate additions, combining each addition completely before folding in more.
- Refrigerate the batter for 5-10 minutes as you preheat the oven and prepare the ramekins. (No need to cover the batter unless you are refrigerating it for longer than 1 hour. Can be made up to 2 days in advance, see make ahead instructions below.)
- Adjust the oven rack to the lower third position and preheat to 400°F (204°C).
- Prepare the ramekins
- Brush four 6-ounce oven-safe straight sided ramekins with a generous coating of the softened butter. Sprinkle in the granulated sugar, then shake/rotate each to ensure every spot of the ramekin has a sugar coating. Place ramekins on a baking sheet. Discard excess sugar.
- Spoon batter evenly into ramekins. Using a knife or icing spatula, smooth down the surface. Run a knife, icing spatula, or your thumb around the rim at the top, creating a “channel” between the batter and the rim of your pan. Feel free to wipe the edges clean with a towel, though I don’t always do that and don’t notice a difference in appearance or rise.
- Bake: Place baking sheet with ramekins on top in the oven. Immediately reduce oven temperature to 375°F (191°C). Bake for 13-14 minutes or until the edges are set and the center just barely jiggles when you give the pan a light tap. Avoid opening/closing the oven too much.
- Remove from the oven and serve immediately plain or with optional toppings. Soufflés begin to fall within minutes. You’ll still have that sponge-like texture underneath a crackly top, though it settles into a denser texture as time passes. Cover and store leftovers in the refrigerator for up to 3 days.
Easy Meatless Baked Ziti
Looking for an easy dinner that’s wholesome, hearty, and sure to be a hit! Try this recipe for meatless baked ziti! It’s cheesy, satisfying, and only takes about 20 minutes in the kitchen to assemble!
Ingredients
1 pound ziti pasta
1 tablespoon Olive oil
8 ounces fresh mushrooms, finely chopped
4 cups fresh spinach, finely chopped
2 cups cottage cheese
12 ounces shredded mozzarella cheese
1 egg, beaten
1 24 ounce jar spaghetti sauce (3 cups)
¼ cup shredded Parmesan cheese Organic Valley
Directions
- Cook the pasta according to package directions in salted water until al dente. Drain immediately and shake off excess water.
1 pound ziti pasta - Heat olive oil in a skillet and cook the mushrooms until tender. Add the spinach and cook just until it’s wilted. Transfer to a fine mesh strainer and drain the veggies.
1 tablespoon olive oil,8 ounces fresh mushrooms,4 cups fresh spinach
Place the cottage cheese in a food processor and pulse until a texture similar to ricotta cheese. - 2 cups cottage cheese
Combine blended cottage cheese with half mozzarella cheese, egg, and one cup of sauce in a large bowl. Mix well.
12 ounces shredded mozzarella - cheese,1 egg,1 24 ounce jar spaghetti sauce (3 cups),2 cups cottage cheese
Add the hot pasta and toss to combine. - Transfer the pasta mixture to a sprayed 9 x 13 baking dish. Top with remaining spaghetti sauce, mozzarella cheese, and parmesan.
- 12 ounces shredded mozzarella cheese,¼ cup shredded Parmesan cheese,1 24 ounce jar spaghetti sauce (3 cups)
- Bake in 350° F oven for 30 minutes or until bubbly. Remove from oven and let it stand for 10-15 minutes before serving.
Spud Puppies Breakfast Casserole
This easy breakfast casserole features all your favorite comfort foods for a filling start to your day! It’s the perfect dish to serve large families - both kids and adults love them!
Ingredients
1 package pasture-raised, uncured bacon
1 large white onion, diced
8 large eggs
3/4 cup organic whole milk (such as A2 milk)
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 cups organic shredded cheddar cheese
1 (16 ounce) package Spud Puppies
1 green onion, chopped
Red pepper flakes (optional), to taste
Directions
- Preheat the oven to 350°F and spray a 9-inch square baking dish with avocado oil spray. Set aside.
- In a large pan, cook the bacon until crispy over medium-high heat. Blot with paper towels, crumble, and set aside. Add the onions to the same pan and sauté until translucent, about 2-3 minutes.
- In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder. Pour the mixture evenly over the prepared baking dish.
- Transfer the cooked onions and 2/3 of the crumbled bacon evenly on top of the egg mixture, then top with 1 cup shredded cheese.
- Arrange the frozen tater tots in a single layer on top of the casserole mixture, then bake for 40 minutes.
- Remove the casserole from the oven and sprinkle the remaining cheese and bacon on top. Bake for another 5-10 minutes, until the cheese has melted and the eggs are set.
- Sprinkle the cooked casserole with green onions and red pepper flakes. Cut into squares and enjoy immediately.
One Pot Wine Infused Bucatini with Sausage and Fire Roasted Tomatoes
Wine. Check. Spicy Sausage. Check. One Pot? Heck, yes! We made a White-Wine and Muir Glen Fire Roasted Tomato infused Bucatini that is perfect for a weeknight dinner or your next dinner party. Buon Appetito!
Ingredients
2 tablespoons olive oil, divided
4 spicy Italian Style Pork Sausages (about 14 ounces total) (casings removed and discarded)
1 large shallot, sliced
4 garlic cloves, minced
1 tablespoon smoked paprika
Pinch cayenne pepper
Pinch red pepper flakes
Salt and freshly ground black pepper, to taste
2 cups dry white wine (or replace with chicken stock)
14.5 ounce can Muir Glen Organic Fire Roasted Diced Tomatoes
2 1/2 cups water
1 tablespoon unsalted butter
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
Directions
- In a large pot or dutch oven (that can fit your bucatini lengthwise) heat 1 tablespoon of olive oil over medium heat. Add sausage and cook until browned, about 8 minutes. Remove sausage from the pot with a slotted spoon and set aside.
- Add the remaining olive oil to the same pot and add shallot, let cook over low heat for about 3 minutes, or until it starts to soften. Add garlic and cook one minute more. When garlic is fragrant and golden brown add the smoked paprika, cayenne pepper and red pepper flakes. Season with salt and pepper to taste and let cook 1 minute more.
- Once the spices are fragrant, deglaze the pan with the wine, scraping any brown bits from the bottom of the pan. Bring the wine to a simmer and cook until it has reduced by half, about 3 minutes.
- Add the Muir Glen Organic Fire Roasted Diced Tomatoes and water and bring to a simmer. Add the bucatini and cook covered over medium heat for about 10 minutes, stirring the pasta every minute or so. After 10 minutes, check the doneness of the pasta. If it is still firm, add ½ cup more water and cook until the noodles are al dente.
- When the pasta is cooked to your liking, remove it from the heat and stir in the reserved sausage, butter, Parmesan cheese and chopped parsley. Season to taste with salt and pepper and enjoy!
Bitchin' Sauce Buddha Bowl
This vegan buddha bowl is filled with spicy and crispy roasted chickpeas, sweet potatoes, and topped with Bitchin' sauce original dressing!
Ingredients
- For the bowls
1 cup Cooked Brown Rice
1 cup Red Cabbage chopped
1 cup Baby Spinach
1 Avocado sliced
- For the roasted sweet potato
1 large Sweet Potato cut into chunks
1 teaspoon Olive Oil
1 teaspoon Salt
- For the chickpeas
1 can Chickpeas drained
1 1/2 tablespoons Sriracha
2 teaspoons Maple Syrup
1/2 teaspoon Paprika
1/2 teaspoon Garlic Powder
1/2 teaspoon Salt
- For the sauce
1 container Bitchin' Sauce Original
Directions
- Preheat oven to 180C/350F. Coat sweet potato in 1 tsp oil and season with salt and pepper. Place on baking tray and pop into the oven to roast for 35 minutes, turning once halfway through the cooking time.
- Whilst sweet potato is cooking, prepare chickpeas. In a bowl, combine chickpeas, sriracha, maple syrup, paprika, garlic powder, salt and pepper. Mix to combine. Heat a saucepan and transfer chickpea mixture into saucepan to cook for 5-10 minutes. Make sure to keep the chickpeas moving so they don't burn. Cook until chickpeas are slightly sticky and no longer watery. Keep aside.
- In a clean saucepan, wilt spinach slightly and season. Transfer to a bowl and repeat the wilting and seasoning process with the cabbage.
- Once sweet potato is cooked through, prepare your Buddha Bowl by placing your rice in the bottom of a bowl and then topping with the sweet potato, chickpeas, spinach, red cabbage and avocado.
- Drizzle Original Bitchin' Sauce over the buddha bowl.
Butter cookies! These aren't your grandma's sewing tin butter cookies, oh my. This recipe is melt-in-your-mouth heaven!
Ingredients
1 cup unsalted butter room temperature
½ cup granulated sugar
¼ teaspoon salt
1 large egg room temperature
1 teaspoon real vanilla extract
½ teaspoon almond extract
2 cups all purpose flour
Directions
- Using an electric hand mixer, or a stand mixer with the paddle attachment, cream together the butter, sugar and salt until light and fluffy (2 - 4 minutes).
- Reduce the speed of the mixer to low, and slowly add in the flour, scraping down the sides as necessary. The dough should be on the thicker side.
- Add in the egg, vanilla and almond extracts and continue to beat until well mixed.
- Spoon the dough into a piping bag fitted with a star tip, and pipe 2 inch wide rosettes on a lined cookie sheet, about 2 inches apart from each other.
- Refrigerate the piped cookie dough for about 20 to 30 minutes.
Alternatively, roll into a log, wrap, chill, then slice. - Bake the cookies for 12 to 15 minutes at 350° F, until lightly browned on the bottoms and edges.
Bigoli con Le Sarde – Bigoli Pasta with Sardines
Ingredients
1/2 cup extra virgin olive oil
Two 4 3/8 ounce tins sardines packed in oil, bones and head removed, minced
1 medium red onion, sliced
1 pound bigoli, bucatini, spaghetti, spaghettoni, fettuccine, or penne
Kosher salt and freshly ground pepper
1/4 cup bread crumbs
Directions
- Heat the olive oil in a saute pan. Add the sardines and onion and cook until onions are soft. Before the onions brown, add the wine to stop the cooking and remove from heat.
- Bring a large pot of water to boil, and add a generous amount of salt. Add the bucatini and cook until al dente. Reserve 1 cup cooking liquid, then drain the pasta.
- Add bucatini to the sardine sauce and mix, adding a bit of the reserved cooking water as needed to loosen the sauce. Toss with bread crumbs and serve immediately.
Lundberg Rustic Wild Blend
Ingredients
1 yellow onion, ½” diced
2 cloves garlic, minced (Pantry Friendly: 1 tsp. garlic powder)
2 tbsp extra virgin olive oil
1 tsp kosher salt, divided
1 3⁄4 cups vegetable stock
1⁄2 lb mushrooms, sliced
1⁄2 bunch of kale, de-ribbed and cut into ½ “ ribbons
2 tbsp soy sauce or Tamari (gf)
1⁄3 cups rice vinegar
Directions
- Sauté onion and garlic in oil, season with ½ tsp. salt, until translucent (about 5 min.)
- Add mushrooms and remaining salt until browned (5 more min.)
- Add Wild Blend® and sauté for 1 minute. Add broth and bring to a boil. Cover with a tight-fitting lid, reduce heat to maintain a low simmer, and cook for 45 minutes.
- While still hot, add kale until wilted, season with soy sauce and rice vinegar. Serve warm.
Creamy Celery Soup (Vegan)
Celery Soup – Delicate and flavorful, this vegan soup recipe is incredibly simple, healthy, and easy to make from scratch using celery, potato, leek, fresh dill, and parsley. It’s deliciously creamy without the cream!
Ingredients
1/4 cup vegan butter or Regular if not vegan
1 large head of celery (about 5 – 6 cups), thinly sliced with leaves
1 medium onion or leek, diced
4 cloves garlic, minced
1 lb. potatoes (waxy white or Yukon gold), diced into 1/4 – 1/2 inch cubes
4 cups vegetable broth or water (or combo)
1/4 cup fresh dill, chopped
1/2 cup parsley, chopped
pinch of red pepper flakes
mineral salt & pepper to taste
Directions
- Saute: Heat butter/oil/water over medium heat, add the celery, leek/onion, potatoes, garlic, and generous pinch of salt, saute for 8 – 10 minutes stirring frequently.
Simmer: Add the liquids, bring to a boil, reduce heat to medium low and cook at a gentle boil for 10 minutes, or until potatoes are just fork tender. - Add herbs: Remove from heat, add the dill and parsley, give a good stir. Enjoy as is or continue to next step.
- Puree: Puree the soup using an immersion blender or transfer the soup to a blender and blend until creamy.
- Serve warm or chilled topped with a few chopped celery leaves and parsley. Great with drizzle of Vegan Cream!
Soup pairs well with homemade Artisan Bread or Vegan Naan,or a slice of toasted Dave’s Killer Bread with vegan butter. For gluten free, try this chickpea flour Flatbread, it’s not as bready but it’s still delicious!
Serves 4 – about 1 1/2 cups per serving.
Store: Leftovers will keep for 5 – 6 days in the refrigerator, stored covered. For longer storage, this soup can be stored in the freezer for 2 months in freezer safe containers or baggies.
Candied Yams with Marshmallows
Candied Sweet Potatoes are a traditional side for holidays like Thanksgiving or Christmas with butter (or margarine), brown sugar, cinnamon and marshmallows.
Ingredients
1 bag diced sweet potatoes
1/2 cup unsalted butter , melted
3/4 cup brown sugar , packed
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon ginger
2 cups mini marshmallows
Directions
- Preheat oven to 375 degrees.
- Toss the sweet potatoes, butter, brown sugar, salt, cinnamon, nutmeg and ginger together in a large bowl.
- Add the mixture to a 9x13 baking dish and cover with foil pan.
- Cook for 30 minutes
- Uncover and stir sweet potatoes gently.
- Cook an additional 20 minutes uncovered.
- Top with marshmallows and broil for up to 30 seconds, 6-8 inches from the top broiler.
Homemade Gravy
Some might argue that the gravy is the most important thing on the table, because somehow it ends up on everything on your plate. The simple recipe will help you to make the best homemade gravy from simple ingredients!
Ingredients
4 tablespoons butter
4 tablespoons flour
1 Cup Drippings
kosher salt to taste
black pepper to taste
Additional flavor agents: fresh herbs, seasonings, vinegar, Worcestershire, etc.
Directions
- Melt butter in a medium-sized sauce pan. Add flour and whisk constantly until mixture is golden caramel color and smells fragrant (3-5 minutes).
- Slowly whisk in dripping, while whisking, until mixture is smooth. Bring to a simmer and cook until thickened and bubbly, 5 minutes or longer.
- Taste, and then season with salt and pepper to taste, and add any other flavorings like fresh herbs, or vinegar. A small splash of Worcestershire is recommended (1-2 teaspoons should do it).
Organic Roasted Sweet Potatoes
Learn how to roast sweet potatoes - irresistably crispy, sweet, caramelized, and tender - with this easy oven roasted sweet potatoes recipe!
Ingredients
24 oz Organic Sweet potatoes (cut into 1-inch cubes; peeling not required)
3 tbsp Olive oil (plus more for greasing the baking dish)
1 tbsp Cadia Maple Syrup (optional; brown sugar or honey)
4 cloves Garlic (minced)
1/2 tsp Cinnamon
1/2 tsp Sea Salt
1/4 tsp Black Pepper
Directions
- If you have time, soak the potatoes in cold water for at least 30 minutes or overnight in the fridge. Drain and pat dry. You can skip the soaking step, but it makes the sweet potatoes more crispy.
- Preheat the oven to 425 degrees F (218 degrees C). Lightly grease a baking dish with olive oil.
- Arrange the sweet potato cubes in an even layer in the baking dish. Add olive oil, maple syrup, minced garlic, cinnamon, salt, and pepper. Stir to evenly coat the sweet potatoes.
- Roast sweet potatoes in the oven for about 40 minutes, stirring gently halfway through, until the potatoes are fork-tender and lightly browned.
- If using optional toppings: Place pats of butter over the roasted sweet potatoes while they are still hot and let it melt. Sprinkle with fresh parsley and thyme. Stir to coat.
Butternut Squash and Leek Soup
This upgraded butternut squash soup is made with leeks, sour cream, and bacon for a savory take on a classic fall recipe.
Ingredients
4 1/2 pounds butternut squash, halved lengthwise
5 tablespoons unsalted butter
4 large leeks, white and tender green parts, coarsely chopped
7 fresh thyme sprigs or 1 teaspoon dried
5 cups chicken stock or unsalted canned broth
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 cup sour cream
About 3 tablespoons chopped chives
8 slices of bacon, fried crisp and crumbled
Directions
- Preheat the oven to 350°F. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.
- Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the thyme sprigs.
- Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.
- To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chives and a sprinkling of the bacon.
Goat Stew
Goat stew is a hearty, flavorful dish enjoyed in many cultures around the world. The meat is slow-cooked to tender perfection, absorbing a blend of spices and herbs that create a rich, savory broth. This stew pairs well with rice, flatbread, or root vegetables, making it a comforting, satisfying meal for any occasion. Whether you’re trying a traditional recipe or adding your own twist, goat stew is a delicious way to experience global flavors!
Ingredients
- Marinade
2 lbs goat or lamb
1/2 scotch bonnet pepper, seeds removed
1/2 tsp oregano
1/2 tsp allspice
1 tsp paprika
1/8 tsp cinnamon
1 tsp salt
8 sprigs thyme
1 stalk rosemary
1 tbsp garlic
Combine all ingredients and all to marinate for at least 4 hours, preferably overnight.
- Sauce
1 medium onion diced
4 plum tomatoes diced
1 bay leaf
1/2 cup tomato sauce
2 tbsp sugar
3 cups water
2 tbsp chopped cilantro
1 tbsp canola oil
Directions
- In a large pot over medium heat, add oil.
- When oil is hot add onions and meat and cook until browned.
- Next add tomatoes and cook for 10 minutes.
- Add bay leaf, tomato sauce, sugar, water then bring to boil.
- Cover then turn heat to a medium to low setting. Cook until tender.
- Once meat has reached desired tenderness, remove from heat and add chopped cilantro.
- Serve over rice.
Peanut Butter Overnight Oats (5 Ingredients!)
When your busy, this overnight oats recipe makes it easier to stay healthy with this 5 ingredients recipe!
Ingredients
- Oats
1/2 cup unsweetened plain almond milk (or sub other dairy-free milks, such as coconut, soy, or hemp!)
3/4 Tbsp chia seeds
2 Tbsp natural salted peanut butter or almond butter (creamy or crunchy // or sub other nut or seed butter)
1 Tbsp maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)
1/2 cup gluten-free rolled oats (rolled oats are best, vs. steel cut or quick cooking)
- TOPPINGS optional
Sliced banana, strawberries, or raspberries
Flaxseed meal or additional chia seeds, granola
Directions
- To a mason jar or small bowl with a lid, add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn’t need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).
- Add oats and stir a few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
- Cover securely with a lid or seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak.
- The next day, open and enjoy as is or garnish with desired toppings (see options above). See more flavor/topping suggestions in the blog post above!
OPTIONAL: You can also heat your oats in the microwave for 45-60 seconds (just ensure there’s enough room at the top of your jar to allow for expansion and prevent overflow), or transfer oats to a saucepan and heat over medium heat until warmed through. Add more liquid as needed if oats get too thick/dry. - Overnight oats will keep in the refrigerator for 2-3 days, though best within the first 12-24 hours in our experience. Not freezer friendly.
Easy Healthy Make-Ahead Breakfast Sandwiches
This plant-based bagel breakfast sandwiches help make busy weekday mornings better! And you can make them with non-plant based ingredients.
Lean on this easy, healthy make-ahead healthy breakfast sandwich recipe to make your mornings simpler—and faster! Ready from frozen in under 5 minutes, these time-saving, heat-and-eat plant-based bagel breakfast sandwiches are the perfect grab-and-go breakfast for busy weekday mornings.
Ingredients
4 Silver Hills Sprouted Bakery Organic Everything Bagels , toasted if desired
1 4-portion package (227g) JUST Egg Folded plant eggs
8 – 12 strips vegan bacon , cooked
8 slices vegan cheese (we used Earth Island Dairy-free Pepper Jack slices (Follow Your Heart in the US, but use your family’s favourite))
1 bunch spinach , blanched, squeezed and chopped (or frozen chopped spinach (see tip)
3 – 4 Tbsp vegan mayo
1 ripe avocado , mashed (optional)
Directions
- Bring a medium sized pot of water to boil, wash spinach and remove any large stems and blemished leaves. Toss spinach into boiling water, when water returns to a full boil, set timer for 2 minutes. Meanwhile, fill a large bowl with freezing cold water and ice.
- After 2 minutes of boiling the spinach, remove from heat and drain spinach (or use a slotted spoon or spider to transfer) and immediately plunge spinach into the ice water. Let spinach cool for 2 minutes, remove from water, and squeeze out as much water as possible using your hands (or the back of a spoon and a strainer). Chop spinach and set aside. (See tip below to use frozen spinach and skip this step!)
- To prepare four make-and-freeze bagel breakfast sandwiches:
- Heat a frying pan over medium-high heat. Spray or pour vegetable oil to lightly coat the pan and add vegan bacon strips (we’ve used LightLife Smart Bacon or PlantBase BacUN, but use your favourite). Cook for 2 to 3 minutes per side, or until crisp.
- Slice open and toast Silver Hills Bakery Sprouted Everything Bagels to your preference.
- Spread both sides of each toasted bagel with vegan mayo. To each bottom half, add 2 to 3 slices of cooked vegan bacon, followed by 1 slice of vegan cheese, 1 JUST Egg Folded plant egg, a second slice of vegan cheese, and a portion of blanched (or frozen chopped) spinach. Close the breakfast sandwich with the top half of the bagel.
- Optional: Add some healthy fats! Skip the mayo on one half of each sandwich and spread with mashed avocado. (Avocado does freeze but in this sandwich, the avocado is best mashed and spread—not sliced.)
Coconut Cauliflower Curry with Chili Tarka
Ingredients
- Cauliflower Curry:
2 tbsp neutral oil
4 tbsp chopped onion
3 cups small cauliflower florets
Salt to season the cauliflower
- Tarka:
2 tbsp ghee or neutral oil
½ tsp mustard seeds, optional
½ tsp cumin seeds
½ tsp red chili flakes
5-6 curry leaves, optional
Naan, flaky parotta or steamed rice for serving
Directions
- Heat the oil in an 8 inch skillet over medium high heat. Add the onions, cook for 3-4 minutes. Add the cauliflower florets, a pinch of salt and sauté until lightly browned, 2 minutes.
- Pour in the Maya Kaimal Coconut Curry sauce. Simmer, partially covered for 5-6 minutes, until the cauliflower is tender.
- While the cauliflower is simmering, in a small pan, make the tarka by heating the oil on high heat. Quickly add the seeds and chili flakes, let them sizzle for 10 seconds. Carefully add the curry leaves and cover for 30 seconds. The leaves will splutter so be careful while opening the lid.
- Ladle the cauliflower curry into your favorite bowl and drizzle with the hot tarka. Serve with steaming hot rice, parotta or naan.
Canned Artichoke Hearts with Parmesan Breadcrumb Topping
Ingredients
3 (15 oz) cans artichoke hearts in water - drained and halved
1 lemon - juiced
2 tablespoon butter - or olive oil
5 cloved garlic - minced
6 anchovy fillets - (optional)
⅔ cup Italian style bread crumbs
¼ cup flat leaf parsley - chopped
½ cup Parmesan - fresh, shredded
Freshly grated black pepper
Directions
- Preheat oven to 400 degrees F.
- Drain artichoke hearts well, squeezing them of any excess water. Arrange the artichokes, cut side up, in a baking dish (the tart pan was perfect).
Squeeze the juice of one lemon over the artichoke hearts. - Meanwhile, in a medium size skillet melt the butter over medium-high heat. Add the anchovies and garlic, breaking up the anchovy fillets with a spoon. Continue to cook until anchovies have dissolved in the butter.
- Add the breadcrumbs to the skillet and mix well with the anchovy-garlic mixture. Toast the bread crumbs until golden brown, stirring continuously.
- Remove from heat and stir in parsley, Parmesan cheese, and fresh pepper. Carefully pour the breadcrumb mixture over the artichoke hearts and bake at 400 degrees for 15-20 minutes.
- Best served warm.
Fresh Vietnamese Noodle Bowl
Taking a spin on the Vietnamese chicken and noodle dish, Bun Ga Nuong, we present a comforting paleo version showcasing Kevin’s Lemongrass Chicken. Sliced carrots, cucumber, Thai chili, and cilantro join the flavorful chicken to adorn the bowl of angel hair Miracle Noodles. This recipe will be sure to please your palate and give you a taste of something new.
Ingredients
1 package Angel Hair Miracle Noodle
1 large cucumber, thinly sliced into rounds
1 large carrots, shredded
¼ cup of cilantro
2 Thai chili peppers thinly sliced into rounds
1 lime, cut into wedges
Directions
- Wash and cut cucumber, carrots, cilantro and chili peppers.
Many stores sell pre-shredded carrots to save time! - Open package of Miracle Noodles and follow the instructions on the package.
Make sure to drain the Miracle Noodles fully for the best taste. You can enjoy them cold or heat them up in a skillet or the microwave if you prefer. - Sautee Kevin’s Lemongrass Chicken Entrée according to package directions.
- Assemble by filling half a bowl or plate with Miracle Noodles. Add chicken, carrots and cucumbers to your liking. Have some extra sauce in the pan? Don’t let it go to waste! Pour it over the plated chicken for maximum flavor.
- Garnish with cilantro and lime wedges and Thai chili.
Chicken Pesto Bakes Meal Prep
5 Glass Bowls 4 cup capacity
1 Sheet Pan
Ingredients
10 tablespoons rice, uncooked (Basmati)
25 ounces boneless skinless chicken breast, diced
5 tablespoons pesto, Classico
5 tablespoons plain nonfat Greek yogurt
1 & 1/4 cups chicken broth
10 ounces cherry tomatoes
1 & 1/4 cup mozzarella cheese
Salt and pepper to taste
Directions
- Preheat the oven to 350 degrees and arrange 5 oven safe containers on a cookie sheet.
- To each container add 2 tablespoons rice, 5 ounces chicken, 1 tablespoon of both pesto and yogurt, and 1/4 cup of broth. Stir well.
- Top each with 2 ounces of tomatoes and 1/4 cup of the cheese.
- Bake in the oven for about 40 minutes, or until the chicken reaches 165 degrees and the rice is cooked.
- Let cool before covering with lids and placing in the refrigerator. Reheat in the microwave for 2-3 minutes.
Linguine with Creamy Tomato Sauce
Ingredients
14 ounces linguine
3 tbsp olive oil
2 shallots finely chopped
4 garlic cloves minced
1 basil tomato sauce
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
1 tbsp lemon juice
¾ cup heavy cream
1 ounce grated Parmesan
2 tbsp chopped parsley
Directions
- Bring a large pot of generously salted water to a boil.
- Finely chop the shallots, parsley, and mince the garlic.
- Add linguine to the boiling water and cook until al dente. Scoop up 1 cup cooking water, then drain.
- In the meantime, heat oil in a large skillet over medium-low. Add shallots and garlic, cook until soft and fragrant, about 3 minutes. Add tomato basil sauce. Add salt, black pepper and thyme.
- Add ½ cup cooking water, stir until smooth. Pour in cream and bring to a simmer. Then stir in Parmesan.
- Add parsley and linguine, toss to combine. If needed, add more pasta cooking water. Finish off with black pepper. Serve immediately.
Spinach and Mushroom Pasta
Ingredients
16 ounces Montebello Penne pasta
16 ounces white mushrooms
4 Tablespoons unsalted butter
½ cup shallot
¼ teaspoon red pepper flakes
4 cloves garlic, minced
½ teaspoon Italian herb blend
¼ cup dry white wine, or additional stock
1 ¼ cups vegetable stock
⅓ cup half and half, or heavy cream
¼ cup grated parmesan cheese
3 cups baby spinach leaves, roughly chopped
Fresh parsley, for garnish
Directions
- Fill a large stock pot with salted water and heat over high heat to bring to a boil for the pasta. Once the water boils, cook the pasta 1-2 minutes less than al dente. Drain, but do not rinse. In the meantime, continue on with the sauce
- In a large skillet over medium heat, add sliced mushrooms in an even layer. Let them be until the water begins to release, then stir occasionally. Cook for 8-10 minutes until most of the water has evaporated and they are about halved in size
- Add the butter to the skillet to melt. Add finely diced shallot along with ¼ teaspoon fine sea salt and red pepper flakes. Satue for 3-4 minutes. Add the minced garlic and Italian seasoning, cooking for an additional minute
- 4 Tablespoons unsalted butter, ½ cup shallot, ¼ teaspoon red pepper flakes, 4 cloves garlic, ½ teaspoon Italian herb blend
- Deglaze the skillet with dry white wine (or vegetable stock). Simmer for 2-3 mins Then add the remaining vegetable stock and bring to a simmer simmer; you may need to increase the heat. Simmer for 6-8 minutes until the sauce has reduced. Be sure to taste test and add additional salt as needed. By this time, the pasta should be drained or about ready
- ¼ cup dry white wine, 1 ¼ cups vegetable stock
- Stir the half and half and parmesan cheese into the sauce. Add the spinach and begin to wilt in. Toss in the pasta until coated, cooking in the sauce for 1-2 minutes until the pasta is to al dente
- ⅓ cup half and half, ¼ cup grated parmesan cheese, 3 cups baby spinach leaves
Serve immediately with fresh parsley and parmesan
Red Wine Cherry Tomato & Chevre Crostini
Ingredients
2 cups Cherry Tomatoes (~one pint)
a few pinches of Salt & Pepper
1 tsp Oregano
1 tsp Basil
1 tbsp Extra Virgin Olive Oil
2 tsps Balsamic Vinegar
1/3 cup Dry Red Wine (ex: Cabernet Sauvignon, Merlot)
10 oz. French Baguette
1/2 tsp Crushed or Minced Garlic
4 oz. Chevre, at room temperature
Fresh basil to garnish (optional)
Directions
- Preheat oven to 450F.
On cutting board slice cherry tomatoes in half, then transfer to large mixing bowl.
While tomatoes roast, slice baguette. Next, combine butter and garlic in small dish and - Generously season with salt, pepper, oregano, and basil, tossing well. Next add in EVOO, balsamic vinegar, and red wine, again tossing well. Transfer tomatoes to oven-safe baking dish, then roast for 25 – 30 minutes until just begin to char/blister.
- stir well until mixed. Evenly spread a thin layer of butter onto each slice, then toast in the oven for ~5 minutes until golden. This can be done either simultaneously with the tomatoes (tomatoes on the middle oven rack, bread on the top) or after the tomatoes are finished cooking – Whatever is easiest for you!
- When ready, layer toasted baguette with an ample schmear of goat cheese, then top with cherry tomatoes. Garnish with basil as desired, then immediately plate and serve.
This Linguine with Tomatoes Basil and Brie
Ingredients
5 large ripe tomatoes
16 ounces brie, torn into small pieces
1 cup fresh basil leaves, cut into thin strips
3 cloves garlic, finely minced
1/2 cup extra- virgin olive oil
several pinches crushed red pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
24 ounces linguine
Directions
- Combine all ingredients (except pasta) in a serving bowl large enough to hold the cooked pasta and sauce. Stir gently to combine. Set aside at room temperature for at least two hours.
- Cook linguine in salted water until al dente. Drain and add to the tomato mixture. Toss gently to distribute sauce. Serve immediately.
Cucumber Avocado Watermelon Salad
Ingredients
2 1/2 cups uniformly cubed watermelon
1 ripe avocado
1 small english cucumber, thinly sliced with a mandoline
1 ripe avocado, scooped into small balls with a melon baller
3/4 teaspoon kosher salt
juice of one lime
3 tablespoons extra virgin olive oil
2 tablespoons freshly chopped basil
freshly ground black pepper
1 to 2 tablespoons chili crisp (optional)*
Directions
- Prepare watermelon, cucumber, and avocado and place in a large bowl. Stir in 3/4 teaspoon kosher salt. Squeeze lime over the top and gently stir. (The lime will keep the avocado bright and green, in addition to adding flavor.)
- Then add olive oil, basil, pepper (and chili crisp if using). Gently stir and pour onto on a large plate.
- Finish with a few cracks of black pepper and torn pieces of basil to garnish! (Taste for salt and add more if needed.)
LENTIL SALAD
This lentil salad is crisp, fresh, and light with diced cucumber, red onion, dates, fresh herbs, and a bright lemon vinaigrette. Bonus — it's durable enough to last in your fridge for the week.
Ingredients
1 cup lentils
4 cups water
1 bay leaf
1 large cucumber, finely diced
½ red onion, finely diced
1 cup Medjool dates, finely diced
1 small bunch flat leaf parsley
1 recipe Lemon Vinaigrette
Directions
- Cook the lentils. In a medium saucepan, add the lentils, water, and bay leaf. Bring the water to a boil, then reduce heat to very low, cover the pot, and simmer for 16 to 20 minutes. The lentils should be soft but not at all mushy.
- Assemble the salad. Drain the lentils, and chill them in the fridge for a few minutes. Then, add the diced cucumber, red onion, dates, and parsley.
- Add the dressing. Drizzle the lemon vinaigrette on top and toss it all together.
Sausage Hash Brown Casserole
Ingredients
1 Bag Cascadian Organic Hash Browns
12 oz bulk pork sausage
7 eggs
3/4 cup milk
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
3 stalks green onion diced approx 1/2 cup, divided
10 oz can diced tomatoes drained well
3 cups finely shredded Mexican style cheese
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13 x 9 inch baking dish with cooking spray.
- In a medium skillet over medium heat, crumble and brown sausage until fully cooked. Drain.
- Place the hash brown potatoes in the bottom of the baking dish evenly, pressing down gently. Top with half of the shredded cheese.
- In medium bowl, whisk eggs, milk, garlic powder, onion powder, salt and pepper.
Pour over hash browns and cheese. - Top with diced tomatoes , sausage and green onion. (Set aside 2 tablespoons green onion for garnish, if desired.)
- Cover with aluminum foil.
- Bake in the preheated oven for 50 minutes to 1 hour, or until egg is fully set.
- Remove cover and top with remaining cheese.
- Cook additional 5 to 10 minutes or until cheese is melted and bubbly.
Let stand for 5 minutes. - Top with remaining green onion if desired before serving.
PORK CHOPS AND APPLESAUCE
Pan-fried pork chops served with a delicious Gravenstein applesauce is so delicious that it's no wonder it's a classic American homestyle dinner.
Ingredients
1 teaspoon Garlic Powder
1 teaspoon Dried Sage
1 teaspoon Dried Thyme
½ teaspoon Onion Powder
½ teaspoon Dry Ground Mustard
½ teaspoon Paprika
½ teaspoon Ground Cinnamon
1 teaspoon Salt
½ teaspoon Black Pepper3
2 tablespoon Avocado Oil
1 ½ cups Gravenstein Applesauce
Directions
- In a small bowl combine all of the spices.
1 teaspoon Garlic Powder,1 teaspoon Dried Sage,1 teaspoon Dried Thyme,½ teaspoon Onion Powder,½ teaspoon Dry Ground Mustard,½ teaspoon Paprika,½ teaspoon Ground Cinnamon,1 teaspoon Salt,½ teaspoon Black Pepper - Pat the pork chops dry then season them all over with the seasoning blend.
6 Boneless Pork Chops - Heat the oil in a large skillet over medium-high heat. Carefully add the pork chops to the skillet. 2 tablespoon Avocado Oil
- Cook the pork chops for 3-4 minutes per side, or until they have reached a minimum internal temperature of 145° F.
- Remove the pork chops from the skillet and allow them to rest for about 5 minutes. While the pork is resting, warm the applesauce in a small saucepan over medium-low heat or for about 45-60 seconds in the microwave.
1 ½ cups Gravenstein Applesauce - Serve the pork chops with the applesauce and enjoy!
Creamy Dilled Red Potato Salad
Be sure to cook your red potatoes until they are easily pierced with a fork and the skin begins to pull away from the potato. This will ensure the potatoes are soft enough to smash, adding to the creaminess of the salad.
Ingredients
3 pound small red potatoes
1 teaspoon kosher salt
2 tablespoons white vinegar
½ cup red onion , chopped
½ cup light Sir Kensington's mayonnaise
½ cup light sour cream or Greek yogurt
1 teaspoon garlic salt
½ teaspoon freshly ground black pepper
¼ cup chopped dill fresh dil , divided
Directions
- Place the potatoes in a large pot of salted water and boil them for 20 to 30 minutes, or until they easily slide off the tines of a fork and the skins begin to break away from the white potato if cut.
- Drain the potatoes, then cut into halves and then into quarters and place in a large bowl Use a large whisk, fork or potato masher to gently smash the potatoes into irregular chunks, but not too fine. Drizzle the warm potatoes with the vinegar.
- Mix the mayonnaise with the sour cream or Greek yogurt in a small bowl with the garlic salt, freshly ground black pepper and half of the fresh chopped dill. Add the sauce to the potato mixture with the chopped onions and the remaining dill, and stir gently to combine. Cover and refrigerate for 2-4 hours or overnight
HAM AND CHEESE BRUSCHETTA
Ingredients
1 loaf favorite bread
2 Tablespoons – 1/4 cup olive oil
2–4 garlic cloves, sliced in half
3/4 lb ham, chopped
6 oz. Shredded Mozzarella
2–3 large tomatoes, finely chopped
1 Tablespoon chopped fresh herbs (parsley, basil, oregano, etc.)
salt, ground black pepper, to taste
Directions
- Preheat the oven to 450 degrees Fahrenheit. Slice the bread on the bias or into circles.
- Place the sliced bread onto a rimmed baking sheet and bake it into the preheated oven for about 5 minutes until the bread is slightly golden.
- Cut up the ham separately. Cut the tomatoes and the fresh herbs and combine them in a medium bowl along with 2 Tablespoons of olive oil, season with salt and pepper to taste. Grate the cheese.
- When the bread is toasted, slice the garlic cloves in half and rub the garlic over the surface of each slice of bread.
- Place the chopped ham on top of the bread, then with the tomato mixture and lastly with the grated cheese.
- Put the sandwiches in the oven and cook for another 5-10 minutes, until the cheese is melted.
- Serve warm.
Fig Cracker Appetizer
This appetizer can be enjoyed with figs or any other seasonal or available fruit, fresh or dried.
Ingredients
5 oz. goat cheese
¼ Cup greek yogurt
4 fresh figs or other fruit
honey
Sea Salt
Mary's Gone Crackers
Directions
- Combine goat cheese and yogurt in bowl. Set aside.
- Cut figs in sixths from stem to bottom to create wedge.
- Just before serving, top crackers with cheese and fruit slice. Drizzle with honey and sprinkle with salt.
Shaksuka
Shakshuka is an easy, healthy meal in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.
Ingredients
2 tablespoons olive oil
1 medium onion diced
3 cloves garlic minced
1 red bell pepper diced
2 tablespoons tomato paste
2 teaspoons paprika
1 teaspoon cumin
1/4 teaspoon red pepper flakes
Salt & pepper to taste
4 cups ripe tomatoes diced (or sub 28 oz. canned diced tomatoes)
6 Vital Farms Eggs
Parsley chopped,
Feta cheese crumbled
Bread for serving
Directions
- Heat a large-rimmed skillet over medium heat. Add the olive oil and onion and sauté until just translucent, about 2 minutes. Add the garlic and red bell pepper. Sauté for 4-5 minutes, stirring frequently, until softened and fragrant.
- Add the tomato paste, paprika, cumin, red pepper flakes, salt, and pepper Cook for 1 minute, until fragrant.
- Add the tomatoes and stir to combine. Bring to a simmer, cover, and cook for 20-25 minutes, stirring occasionally, until the tomatoes are well broken down, and the bell pepper is softened.
- Use the back of a spoon to make four wells in the tomato mixture, then gently crack an egg into each well. Sprinkle the eggs with salt and cover.
- Cook for 4-6 minutes until whites are set. For a firm yolk, cook for 8 minutes.
- Turn off the heat, sprinkle parsley and feta. Serve warm with toasted bread.
NEAPOLITAN STYLE LASAGNA
Recipe by Dena Fenza. Crafted with love and premium ingredients like our 100% Organic Extra Virgin Olive Oil, Whole Peeled tomatoes, and our Durum Semolina Lasagne. Meatballs and sausage elevate the flavor, making every bite a delight!
Ingredients
- FOR THE SAUCE
½ cup Extra Virgin Olive Oil
1 ½ pounds sausage, out of the casing
15 whole garlic coves
⅛ teaspoons red pepper flakes
3 (28 oz) Whole peeled tomatoes, pureed using a hand blender
2 ¼ teaspoons salt
1 teaspoon black pepper
1 Pecorino Romano End
15 fresh basil leaves, chopped
- FOR THE MEATBALLS
½ pound ground pork
¼ pound ground beef
¼ cup plus 2 tablespoons grated Pecorino Romano
¼ cup breadcrumbs
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
3 garlic cloves, grated
3 tablespoons fresh parsley, chopped
½ cup EVOO
- FOR THE FILLING
4 cups Ricotta
¼ cup chopped Parsley
1 ½ cups grated Pecorino Romano
2 eggs, beaten
12 ounces mozzarella, cut into tiny cubes
1 ¾ pounds (about 2 boxes) Bionaturae Durum Semolina Lasagne
- FOR THE TOPPING
½ cup grated Pecorino Romano
6 ounces mozzarella, cut into tiny cubes
Instructions
- For the sauce: In a large pot, heat the olive oil. Add in the sausage and cook. Be sure to break it apart using the side of your wooden spoon. Once the sausage is cooked, remove it from the pot using a slotted spoon and drain on a piece of paper towel.
- Next, add in the garlic and red pepper flakes and cook on a low flame until the garlic is fork tender, adding a little olive oil if necessary.
- Add the sausage back to the pot.
- Puree the whole peeled tomatoes and add to the pot. Season with salt, pepper, and the Pecorino Romano cheese end. Bring to a simmer and add in the basil. Let this simmer while you prepare the other items (at least 40 minutes on low).
- For the meatballs: in a large bowl, combine the pork, beef, Pecorino, breadcrumbs, egg, salt, pepper, grated garlic, and fresh parsley. Roll into mini meatballs about the size of a half teaspoon.
- In a frying pan, heat a half cup of olive oil. Fry the meatballs in batches.
- Boil the lasagna. Drain when al dente. Separate the pieces of lasagna so they do not stick together. Cook in batches, if necessary.
- In the meantime, make the filling. Combine the ricotta, parsley, grated Pecorino and eggs
- Preheat the oven to 375°. In a large lasagna pan, (we used a 15" x 10" pan) begin to layer the lasagna.
- First, spread sauce on the bottom of the pan. Then add a single layer of the lasagna noodles, then sauce, the mozzarella, ricotta mixture, and mini meatballs. Continue to layer in this manner until all the ingredients are finished. Top the lasagna with some more sauce, grated Pecorino, and mozzarella.
- Cover with aluminum foil and get it in the oven to bake for 45 minutes. Remove the foil and cook for another 20 minutes until bubbling. Remove from the oven and let it settle for at least 10 minutes. Cut and serve.
Cucumber Salad
This Asian cucumber salad features crunchy cucumber springs tossed in a sesame soy dressing. It's fun, easy, and absolutely delicious!
Ingredients
5 pcs cucumbers
3 tsp granulated white sugar
2 tsp sesame seeds
1 tsp garlic, crushed
2 to 3 tbsp green onion, chopped
1 ½ tbsp soy sauce
3 tsp rice vinegar
3 tsp Chinese chili oil
1 tsp sesame oil
3 tsp salt
Directions
- Gather all the ingredients for the Asian cucumber salad.
- Mix sugar, sesame seeds, crushed garlic, and chopped green onion in a bowl.
- Stir in the soy sauce, rice vinegar, chili oil, and sesame oil. Set aside.
- Cut both ends of each cucumber. Place the cucumber between a pair of chopsticks to hold it in place and prevent the knife from slicing all the way through.
To achieve the spiral shape, make diagonal cuts down the length of the cucumber. Then, flip it over with the smooth side facing you and create perpendicular cuts. Repeat on all the cucumbers. - Place the cucumber spirals in a bowl and sprinkle them with salt. Massage the salt onto the cucumbers and let them sit for 8 to 10 minutes.
- Rinse the cucumbers with cold water.
- Pour the Asian marinade over the cucumbers and mix until evenly coated. Enjoy!
Apple, Bacon, and Cheese grilled sandwich
A grilled cheese is my go-to comfort food. Who can resist a good cheesy melty sandwich?
My favorite way to cook a grilled cheese sandwich is with some caramelized bacon and granny smith apples. If you haven’t tried this combination before you are missing out! It’s savory, sweet, and and a little tart from the apples.
Ingredients
2 pieces of sourdough bread
3 slices of bacon
3-4 slices of sharp cheddar cheese
4 thin slices of granny smith apples
Brown Sugar
Butter
Mayo
Directions
- Preheat your oven to 400 Degrees. Lay bacon out on a cookie sheet and sprinkle with brown sugar.
- Cook in the oven until desired crispiness is achieved. About 10 minutes or less.
- Butter outsides of bread and spread on some mayo.
- Layer cheese, bacon and apple slices.
- Cook sandwich in a frying pan or grill pan over low/med heat so that the cheese can melt without burning the outsides.
Creamed spinach gratin with crispy onions
This Creamed Spinach Gratin with Crispy Onions is anything but your standard, boring dish of creamed spinach. It’s cheesy and topped with an amazing crunchy crust of panko and crispy fried onions! Make this as a side dish for your holiday dinner and it just might steal the show. It’s so darn good and the tastiest way to get in your greens!
Ingredients
2 tablespoons unsalted butter
1 large yellow onion, thinly sliced
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon freshly grated nutmeg
2 tablespoons all-purpose flour
3/4 cup heavy cream
1 3/4 cups milk (2% or whole works best)
1/2 cup grated parmesan cheese
1/2 cup grated gruyere cheese
3 (10-oz) packages of frozen spinach, defrosted and squeezed dry
Salt and pepper, to taste
- FOR THE TOPPING:
1/2 cup grated gruyere cheese
1 tablespoon unsalted butter, melted
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon garlic salt
1 cup panko breadcrumbs
1/2 teaspoon kosher salt
1 cup store-bought crispy fried onions
For the Spinach
- Preheat the oven to 425°F.
- Melt the butter in a large Dutch oven or pot over medium heat.
- Add the onion and cook for 5 minutes, or until it is beginning to soften.
- Stir in the garlic, red pepper flakes, and nutmeg and cook for another 5 minutes.
- Sprinkle the flour over the onion mixture and stir to combine. Cook for 1 minute to get rid of any raw flour taste.
- Slowly stream in the heavy cream and milk, whisking the entire time to incorporate. Bring to just below a simmer, stirring frequently, and cook for 2-3 minutes or until the milk and cream have thickened.
- Stir in the parmesan and gruyere cheeses until they are melted.
- Make sure your spinach is completely defrosted and squeezed dry of excess water. Add the spinach to the cream sauce and stir just to combine. Season with salt and pepper, to taste.
- Carefully transfer the mixture to a buttered baking dish.
- FOR THE TOPPING:
- Sprinkle the gruyere cheese over the top of the creamed spinach in the dish.
- In a bowl, combine the melted butter, olive oil, garlic powder, panko breadcrumbs, and salt. Toss to combine or until the breadcrumbs are evenly coated in the butter.
- Sprinkle the panko all over the top of the gruyere cheese. Sprinkle the crispy onions over top of the panko.
- To Bake
- Transfer the pan to the oven and bake for 15-20 minutes or until the top is golden and crisp and the edges are bubbly.
- Allow to cool slightly before serving.
Classic Baguettes
These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust. While it's a challenge to make "real" baguettes at home, this version is probably as close to an artisan bakery version as you're going to find. The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast. It's the baker's technique that turns an average baguette into an all-star. Don't expect perfection the first time out, but the more you practice your baguette-baking techniques, the better the baguette you'll make.
Ingredients
1/2 cup (113g) water, cool
1/16 teaspoon (a pinch) active dry yeast or instant yeast*
1 cup (120g) King Arthur Unbleached All-Purpose Flour*
*Substitute 1 tablespoon (25g) healthy sourdough starter (fed or unfed) for the yeast, if desired.
Directions
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine the starter ingredients.
- To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.
- To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl.
- Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.
- Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces.
- Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 15 minutes; or for up to 1 hour, if that works better with your schedule.
- Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand.
- Turn the dough around 180° and repeat: fold, then flatten. Repeat this whole process again; the dough should have started to elongate itself.
- With the seam side down, cup your fingers and gently roll the dough into a 16" log. Your goal is a 15" baguette, so 16" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end.
- Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy ("marshmallow-y" is the term we use in our baking school). The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).
- Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. If you're using a baking stone, place it on a middle rack. Start to heat 1 1/2 cups water to boiling.
- If your baguettes have risen in a dish towel or couche, gently roll them (seam-side up) onto a transfer peel and then roll back over onto a piece of parchment, seam-side down. If you don't have a transfer peel, roll the baguettes onto a piece of parchment (seam-side down) and then place the parchment on a baking sheet.
- Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette.
- Load the baguettes into the oven. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone. Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust.
- Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown. Remove them from the oven and cool them on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool completely in the oven, until both baguettes and oven are at room temperature.
- Storage information: Store any leftover baguettes in a paper bag overnight; freeze for longer storage. Thaw and reheat just before serving.
LOW CARB FRIED CABBAGE WITH KIELBASA
Low Carb and Gluten Free Fried Cabbage with Kielbasa. Deliciously satisfying -Quick and Easy weeknight dinner on a budget! What could be more perfect?
Ingredients
6 tbsp butter, divided (olive oil, ghee or coconut oil)
1 cup onion, diced (about 4 oz)
4 cloves garlic, minced
2 tbsp red wine vinegar (get it here)
14 oz kielbasa, thinly sliced on a bias
large head green cabbage, cored and sliced
1 tsp paprika
sea salt and pepper, to taste
¼ cup Italian flat leaf parsley, rough chopped
1 tsp crushed red pepper flakes, optional
Directions
- In a large skillet over medium heat, melt 3 tablespoon of butter. Add the onion and garlic to the pan. Sauté until onion is translucent and garlic is fragrant.
- Add red wine vinegar to the pan and mix in with onions and garlic.
- Add sliced kielbasa to the pan and sauté until slightly browned.
- Add remaining butter, cabbage, paprika, salt and pepper. Toss to mix all ingredients together and coat the cabbage with butter and seasonings.
- Saute until cabbage is wilted and slightly browned.
- Top with fresh parsley and crushed red pepper flakes before serving.
Potato and Chickpea Soup with Garam Masala
As we’re caught in the tug of war between winter and spring, it’s nice to have a light but nourishing hot soup ready for dinner. This soup is tangy and brothy, has a savory and warming spice profile, and tons of vegetables to fill you up! All that and ready in under an hour! As with most soups, this is even better the next day. Seems like a lot of ingredients, but once you get the spices measured out the rest goes pretty fast. Serve with crusty bread or over your favorite grain with a dollop of Bellwether Farms sheep yogurt.
Ingredients
¼ cup olive oil
½ large yellow onion, chopped
1 large carrot, sliced in quarter moons
3 T minced ginger
1 T garam masala
2 t turmeric
2 t coriander
1 t cumin
½ t cinnamon
2 t salt
14 oz can Muir Glen fire roasted diced tomatoes
1 quart Bonafide chicken bone broth
2 small Yukon Gold potatoes, cut in ½ inch cubes
2 large garlic cloves, minced
13 oz jar Jovial chickpeas
12 oz package Cascadian Farms riced cauliflower
10 oz package Woodstock cut spinach
Juice of 1 lime
¼ cup chopped cilantro (optional)
Directions
- In a soup pot, sauté the onion, carrot, ginger, and spices in the olive oil for 10 minutes over medium heat. Be careful not to burn the spices
- Add the canned tomatoes, chicken broth, potatoes, and garlic to the pot and simmer until potatoes are al dente.
- Add the chickpeas, cauliflower, and spinach. Bring to a boil and simmer another 5-10 minutes, until all veggies are tender, and flavors have come together.
- Stir in lime juice and cilantro and serve hot!
Citrus Galette
This fresh and citrusy Galette is the perfect bright and colorful treat to bring along to your next get together!
Ingredients
1 1/2 cups of Simple Mills Organic All Purpose Baking Mix
1 tbs coconut sugar
1/2 tsp salt
8 tbs unsalted butter, chilled and cubed
5-6 tbs ice cold water
1 mandarin orange, grapefruit and blood orange
1 egg
1 tsp water
2 tbs coconut sugar
Honey to garnish
Chopped pistachios to garnish
- Ricotta Filling
1 c of ricotta cheese
1 egg
CHILL until ready to use
Directions
- PLACE the Organic All Purpose Baking Mix, sugar and salt into the bowl of a food processor and pulse to combine
- ADD the chilled and cubed butter slowly
- PULSE until it looks like coarse meal
- ADD the ice cold water, 1 tablespoon at a time, pulsing until the dough comes together into a ball
- REMOVE the dough from the food processor and press together. Be careful not to overknead
- WRAP the dough in plastic wrap and refrigerate for 1 to 2 hours or overnight
- CUT the peel off from the flesh of the citrus and slice each one into thin rounds. Set aside until ready to use
- PREHEAT the oven to 350 F and prepare a sheet pan with parchment paper.
- BRING dough back to room temperature once ready to bake
- ROLL dough into a 12-inch round disc
- SPREAD a thin layer of Ricotta Filling to cover the dough, leaving a 3-inch perimeter to save room for folding the edges over
- LAYER the citrus fruit over the filling and fold the edges over
- WHISK together the egg and water in a small bowl
- BRUSH the dough with egg wash
- SPRINKLE the entire galette with coconut sugar for added sweetness (optional)
- MOVE galette to a sheet pan and bake 35-45 minutes or until the dough has become a light golden color
- COOL for 5 minutes
- DRIZZLE the honey all over and sprinkle with chopped pistachios as desired
Kevin's Cilantro Lime Chicken Skewers
Mouthwatering, absolutely delightful, and perfectly charred. These grilled cilantro lime chicken skewers are great.
Ingredients
1 Package of Kevin's Natural Foods Cilantro Lime Chicken
10 oz Cherry Tomatoes
10 oz Small Mushroom Caps
3 Skewers
1 tbsp avocado oil
Directions
- Drain Kevin’s sous-vide chicken pack. Break the chicken into pieces large enough to skewer. Pat chicken dry with a paper towel.
- Skewer chicken while alternating chicken, tomatoes, then mushrooms.
If you're using a wooden skewer, soak them in water for 30 minutes prior to using them. - Heat the skillet on high for one minute. Add 1 tablespoon of avocado oil. Add skewers and saute for 2 minutes.
- In the same pan used for cooking, baste or brush skewers with Kevin’s Cilantro Lime Sauce.
- Brown on the pan until chicken and veggies are browned.
Recipe Tip: Reserve half the Cilantro Lime sauce to pour over the skewers when done. - Serve over brown rice or Kevin’s Cauliflower Rice for a low-carb alternative.
Crispy Roasted Sunchokes
Roasting sunchokes to crispy perfection is easy to do and requires very little hands-on time! Sunchokes have a lovely, delicate and sweet flavor for a root vegetable and taste great when roasted.
Ingredients
1 pound sunchokes (Jerusalem artichokes), scrubbed
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
¼ teaspoon ground black pepper
optional topping - squeeze of fresh lemon juice, a drizzle of honey, fresh herbs
Directions
- Preheat oven to 400 degrees F.
- Thinly slice the sunchokes into ¼ strips. They are all different shapes, so cut them into strips or coins.
- Toss the sunchokes with olive oil, thyme, salt, and pepper.
- Lay the sunchokes flat on a parchment-lined baking sheet and bake in the oven for 30 to 35 minutes or until crispy. Halfway through cooking, toss them so they cook evenly.
- Remove from the oven and serve as is or with optional toppings.
Hearty Winter Soup
Add a dollop of pesto to brighten up this simple soup!
Ingredients
3 tbsp olive oil
1 onion chopped
3 carrots chopped
1 small sweet potato peeled and chopped
2 sticks celery chopped
2 large potatoes chopped
2 cloves garlic minced
1/2 tbsp dried thyme or 1 tbsp fresh thyme
400 g cannellini beans canned
400 g canned tomatoes
600 ml vegetable stock or chicken stock
250 g green cabbage chopped
150 g fresh spinach
Salt and pepper to taste
Directions
- Heat the oil in a large saucepan and cook the onion, carrots and celery, parsnip and both types of potatoes (don’t bother to peel these as the skins add flavour and vitamins) for 10-15 minutes, stirring frequently. Add the garlic and thyme and cook for a further 2 minutes.
- Drain and rinse the cannellini beans and add these along with the tomatoes and stock.
- Bring to the boil and simmer for 20 minutes. Add the cabbage and spinach and season well with salt and pepper. Cook for a further 5 minutes.
- Serve with a spoonful of pistou and a sprinkling of freshly grated parmesan cheese and some crusty bread on the side.
Kale Salad with Goat Cheese, Cranberries and Orange
Healthy should always taste as good as this Kale Salad! It’s packed with creamy goat cheese, juicy orange, chewy cranberries and crunchy pepitas, and it’s tossed in a tangy citrus dressing. It’s refreshing and delicious, and may be made entirely in advance! Recipe courtesy of Flavorthemoments.com
FOR THE DRESSING:
2 tablespoons fresh orange juice
1½ tablespoons white balsamic vinegar
1 tablespoon maple syrup
1½ teaspoons dijon mustard
1 teaspoon fresh lemon juice
¼ cup extra virgin olive oil
salt and pepper to taste
- For the salad
1 bunch lacinto kale tough stems removed and leaves chopped or torn (about 8 cups)
1 large navel orange (or 4 clementines) peeled, then sliced widthwise and cut into triangles
2 green onions both white and green parts, sliced
3 ounces crumbled goat cheese
1/3 cup dried cranberries
1/3 cup toasted pepitas*
Directions
- Place the orange juice, vinegar, maple syrup, dijon, and lemon juice in a small bowl and whisk till combined. Whisk in the extra virgin olive oil, and salt and pepper, to taste.
- Place all ingredients in a large bowl. Add the desired amount of dressing and toss to coat. Serve and enjoy!
Parmesan Avocado Dip
Avocado sizes will vary, which will result in different thicknesses of the dip/dressing. Just play it by eat and to taste with adding a little bit of water at a time until you get the consistency you want for how you want to eat it. Enjoy!
Ingredients
1/2 cup (120 ml) oil
1/2 cup (120 ml) water
1 cup (225 g) mayonnaise
1 medium (1 medium) avocado , peeled, seeded and cut into chunks
Zest of 1 lime
2 tablespoons (30 ml) fresh lime juice
1 cup (120 ml) chopped cilantro
2 cloves (2 cloves) garlic , minced
1 teaspoon (5 ml) black pepper
1/2 teaspoon (2.5 ml) kosher or sea salt , or to taste
3/4 cup (75 g) freshly grated parmesan
1 teaspoon (5 ml) sugar
1/2 teaspoon (2.5 ml) chili flakes
Directions
- Combine all the ingredients in a blender (oil, water, mayonnaise, avocado, lime zest, lime juice, cilantro, garlic, black pepper, salt, parmesan, sugar, and chili flakes) until everything is smooth.
- Adjust to your preferred consistency if needed by adding a little bit of water at a time.
- If you're serving as a dip, add some chips and veggies to the side for dipping. Or toss it into your favorite salad greens and all your favorite salad toppings for an awesome salad.
Apple Herb Stuffing
4
servings30
minutes40
minutes300
kcalA delicious and easy stuffing recipe to whip up throughout all of the colder months. It will especially shine next to the star of the Thanksgiving table- your Organic Prairie Turkey!
Ingredients
6 cups torn chunks French, sourdough or country loaf, torn into bits
5 tablespoons unsalted butter
1 large Spanish or sweet onion, chopped small
1 large or 2 small stalks celery, diced small
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon table salt, plus more to taste
Freshly ground black pepper
1 large or 2 small firm, tart tart apples, such as Granny Smith, peeled, cored and diced small
1/4 cup roughly chopped flat-leaf parsley
3 sage leaves, minced
1/2 to 1 cup cup turkey, chicken or vegetable stock or broth
1 large egg
Directions
- Position rack in center of oven and preheat to 350°F. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.
- Generously butter a 2-quart baking dish (a 9×5-inch loaf, 8- or 9-inch square dish, etc.) with 1 tablespoon butter. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.
- Place bread in large mixing bowl. Scrape contents of skillet on top. Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan. If mixture looks a little dry, pour remaining 1/2 cup broth over it. [This is a good place to pause, if needed. Nothing bad comes of the stuffing absorbing the liquids for longer.] Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed.
Our Favorite Turkey Brine
A traditional water-based brine is a mixture of water, salt, sugar and aromatics — like herbs, spices and citrus peel — that infuses turkey with moisture, seasoning and flavor.
Ingredients
1 fresh turkey
3 cups apple cider
2 cups packed brown sugar
2 gallons cold water
3/4 cup kosher salt
Peel of 3 large oranges, cut into large strips
4 rosemary sprigs, leaves stripped
3 tablespoons tricolor peppercorns
5 bay leaves
5 cloves garlic, minced
Directions
- Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange peel and rosemary in a large pot. Stir until the salt and sugar dissolve. Bring to a boil, then cover and turn off the heat. Allow to cool completely before placing in the fridge to chill.
- Place the turkey in the chilled brine solution and refrigerate for 16 to 24 hours. (You may add more cold water if you need more liquid for the size of turkey you have.)
- When you're ready to roast, remove the turkey from the brine and submerge it in a pot or sink of fresh, cold water. Allow to sit in the clean water for 15 to 20 minutes to remove excess salt from the outside. Discard the brine.
- Remove the turkey from the water and rinse again, then pat dry. Cook according to your normal roasting method.
Recipe Video
Honey Pear Crostini With Melted Brie
Make this easy-to-prepare dish special with the once-a-year treat of local Orcas Pears. Grown locally at Midnights Farm, this is the perfect way to showcase their sweetness, coupled with creamy cheese and the slight crunch of a fresh baguette or bread.
Ingredients
2 large Orcas pears (or other)
1 tbsp honey
1 tbsp balsamic vinegar
1/4 stick of unsalted butter
1 loaf of fresh bread. We love Barn Owl bakery.
4 oz brie cheese
2 oz. crumbled bleu cheese (optional)
Directions (Roasted Pears)
- Preheat oven to 375 degrees and add cast iron pan
- Halve and core the fruit carefully, but leave the peel on.
- Melt the butter in the pan.
- Place the pears with the cut side facing down in the hot pan and roast 20 minutes. Add in your bread at this time too.
- After 20 minutes, flip in the pan, drizzle with balsamic vinegar, and roast for additional 5 minutes.
- Remove the pan from the oven, drizzle each half with honey, and let rest for a few minutes.
- Assembling
- Cut bread. Make even 1" slices.
- Remove skin from pear and slice thin
- Add pear to bread and top with brie and honey (to taste)
Appeltaart (Dutch Apple Tart)
8
servings25
minutes1
hourkcal
Ingredients
- Crust
2 cups all-purpose flour
2 large eggs, beaten, divided
¾ cup butter, softened
⅓ cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon
- Filling
2 pounds tart Washington apples - peeled, cored, and sliced
½ cup sultanas or raisins
¼ cup white sugar
1 tablespoon ground cinnamon
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan.
- Combine flour, butter, 1 1/2 eggs, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.
- Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle; press over the bottom and up the sides of the prepared pan.
- Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over dough in the cake pan.
- Roll out remaining dough into a circle; cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart; trim excess dough with a knife.
- Brush remaining beaten egg over dough
- Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.
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