Ingredients:
1 cup rolled oats
1 cup quinoa flakes
3/4 cup sliced blanched almonds
3/4 cup raw walnuts, chopped
3/4 cup raw pecans, chopped
1/4 cup melted coconut oil
1/3-1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup dried cherries
Method:
Preheat the oven to 300 degrees F
To a large bowl add the oats, quinoa, almonds, walnuts, and pecans. Stir to combine. In a different bowl add the oil, sugar, cinnamon, vanilla and 1/3 cup warm water. Stir until add the sugar is dissolved. Pour the liquid mixture over the oat mixture and toss to coat evenly. Add the oat mixture in a thin layer to a cookie chest and bake on the top half of the oven for 25 minutes. Stir and bake for another 25 minutes. Stir again, increase the oven temperature to 350 and bake an additional 25-30 until granola is golden brown and crunchy. Add the dried cherries, stir and cool completely before storing or serving. Once cool the granola can be stored in zipper bags for up to 2 weeks.
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Ingredients:
1/2 cup extra-virgin olive oil
the juice and zest of 1 orange
1 clove of garlic, peeled
1 sprig of rosemary, stem removed or 1/2 teaspoon ground rosemary
1/2 - 1 teaspoons chili flakes (optional)
1/2 teaspoon salt
1 16 ounce jar of mixed olives in water with pits
Method:
In a heavy bottom sauce pan combine the olive oil, the orange juice and zest, the garlic clove, the rosemary, the chili flakes, and the salt and bring to a simmer over medium heat. Cook for 1-2 minutes to allow the spices and herbs to soften. Set aside. Drain the olives and add them to the warm olive oil mixture. Allow to sit for at least 15 minutes to soak up the flavors. Serve immediately or store covered in the refrigerator for up to a week.
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Ingredients:
8 ounces cream cheese, room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
1/4 cup sour cream
1/2 teaspoon finely grated lemon peel
1 tablespoon green onion
1/4 teaspoon coarse kosher salt
1 teaspoon black sesame seeds
Large pinch of cayenne pepper
1 cup chopped artichoke hearts
1 cup panko (Japanese breadcrumbs)
1/4 cup melted coconut oil
pan spray
tartar sauce for garnish
Special equipment: 2 mini muffin pans
Method:
In a stand mixer beat cream cheese till smooth. Add 1/4 cup Parmesan and egg; beat. Add the sour cream,the lemon zest, the green onion, the salt, the sesame seeds, and the cayenne pepper. Fold in the artichokes. Cool for 30 minutes.
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Ingredients:
3 cups all-purpose flour, plus more for dusting
1 tablespoons baking powder
1/2 teaspoon baking soda
2 tablespoon sugar
1 1/2 teaspoons salt
8 tablespoons cold butter, cut into cubes
3/4 cups small diced green apple
3/4 cups smoked cheddar, grated
1/4 cup chopped chives
1 1/4- 1/2 cups whole fat buttermilk
Special equipment: a 3-inch biscuit cutter
Method:
Preheat the oven to 450 degrees F.
Combine Add flour, baking powder, baking soda, the sugar, and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Add the green apples, the cheese and the onions, stir to combine. Make a well in the center and pour in 1 1/4 cups of buttermilk. Stir until just combined. If the dough looks dry add the remaining buttermilk.
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Ingredients:
3 cups water
2 medium pink lady apples, medium diced
1-1/2 cups old-fashioned oats
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/3 cup honey
1/2 cup toasted walnuts,
2 bananas, coined
1/2 cup raisins, plumped in warm water
2 tablespoons granulated sugar
1/2 cup heavy cream
Method:
In a large sauce pan over medium heat, bring water to a boil. Add the apples, the oats, the salt, the pumpkin pie spice, and the vanilla. Continue to cook, stirring regularly for 5 minutes.
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Ingredients:
1 pint cherry tomatoes
1 small sweet onion, julienned
1/3 cup diced candied ginger
zest and juice of 1 lemon
1 teaspoon cumin
2 teaspoons sugar (optional, if the tomatoes aren’t very sweet)
Method:
To a medium enameled cast iron sauce pot, add the tomatoes, the onion, the ginger, the lemon zest and juice, the cumin, and the sugar. Stir and cook over medium heat. At first it will seem a tad dry, but as the tomatoes cook they will burst and release their juices. The mixture will then get very wet looking. Continue cooking, stirring every couple minutes to prevent scorching, until the liquid has reduced by 2/3, the onions are tender, and the remaining liquid is thick enough to coat the back of a spoon. Remove from the heat, cool and store in a glass jar in the refrigerator for up to 1 month.
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Ingredients:
For the grits
1 cup stone ground grits
3 cups mushroom or no-chicken stock
3-4 tablespoons refined coconut oil
2 cups of unsweetened plain cashew milk
4 ounces of goat cheese (optional)
salt
pepper
For the sweet potatoes
2-3 tablespoons refined coconut oil
1 large sweet onion julienned
2 medium sweet potato, med. diced
1 14 ounce can black eyed peas
1 teaspoon ancho chili powder
zest and juice of 1 lime
3 green onion, greens sliced
salt
pepper
Method:
In a large dutch oven over medium high heat bring the stock, coconut oil and 1 cup of nut milk to a boil. Stir in the grits, cover and reduce the temp to medium low. Cook until tender, about 20-25 minutes. When the grits are tender and thick enough to hold the shape of the steam bubbles as they pop, turn off the heat and store in the remaining milk and goat cheese. Season with salt and pepper.
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Ingredients:
3 pounds pitted tart cherries*
1 package (1-3/4 ounces) powdered fruit pectin
1 tablespoon coconut oil
3 cups sugar
3 tablespoon bourbon
Method:
Add the cherries to a food processor and pulse a couple times to break up the cherries.
Add the cherries to a large dutch oven; stir in pectin and the coconut oil. Stirring constantly, bring to a boil over medium heat, about 15-20 minutes. Add the sugar and the bourbon and again bring to a boil. Once it boils for the second time, cook for an additional 2 minutes.
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Ingredients:
12 small red potatoes, ends removed and cut in half
4 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon pepper
8 ounces meatless beef crumbles
1/2 cup prepared BBQ sauce
3 green onions chopped
Method:
Preheat oven to 425
Using a melon baller, scoop out the center of each of the potato halves, (make sure not to scoop all the way through to the bottom) and place in a large bowl. Add two tablespoons of vegetable oil, the salt and the pepper and toss to coat. Arrange the potatoes around the perimeter of two cookie sheets with the melon balled side on the pan. Bake until tender, about 20 minutes depending on the size of the potatoes. Cool for 5 minutes and use a spatula to flip the cups over.
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Ingredients:
1 cup whole milk
8 tablespoons unsalted butter
1 teaspoon kosher salt
1 cup all-purpose flour
1/4 cup almond flour
5 large eggs
1 cup grated gruyere cheese
2 teaspoon freshly ground black pepper
2 teaspoon fresh thyme, minced
aged gouda or gruyere cheese, shredded or grated for sprinkling
Method:
Preheat oven to 350 degrees F.
To a sauce pan add the whole milk, the butter, and the salt and bring to a boil over medium heat. Add flour, and the almond flour and stir until the dough pulls away and is smooth. Transfer to stand mixer fitted with a paddle attachment. Add 1 egg at a time, making sure the egg is fully incorporated before adding the next egg. Add cheese, the pepper, and the thyme and mix until just combined.
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