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Recipe: Grilled Brie with Tomatoes and Basil

Recipe: Grilled Brie with Tomatoes and Basil

Ingredients

2 wedges brie cheese, or 1 large round
1 pt grape tomatoes, quartered or 1 pound ripe tomatoes diced
¼ cup extra virgin olive oil
2 cloves garlic, minced
1 tbsp balsamic vinegar
¾ tsp salt and more to taste
½ tsp freshly ground black pepper
¼ cup chopped basil ribbons, chiffonade
1 loaf sliced rustic baguette or pita chips
balsamic glaze and shaved parmesan for topping

Directions

Tomato Basil Salad

Combine the tomatoes, olive oil, garlic, balsamic vinegar, salt pepper and basil in a large bowl.

Grilled Brie

Line a 10 inch cast iron skillet or griddle with foil (this makes for an easier clean up.) Place the brie in the center of the skillet. Grill over a campfire or hot grill for 15-20 minutes or until the brie softens and bubbles.

Baked Brie

This is easy to make in your kitchen too! Simply preheat oven to 375˚F with the rack in the middle.

Line a 10 inch cast iron skillet or griddle with foil (this makes for an easier clean up.) Place the brie in the center of the skillet. Bake for 10-15 minutes or until the brie softens and bubbles.

Serving

Top the melted brie with the tomato basil mixture. Top with a drizzle of balsamic glaze and shaved parmesan. Serve with baguette.

Recipe: Creamy Chipotle Sauce

Recipe: Creamy Chipotle Sauce

Ingredients

¼ cup full fat mayonnaise
½ cup full fat sour cream
4 chipotle peppers in adobo sauce
2 tbsp freshly squeezed lemon juice
¼ tsp garlic powder
¼ tsp onion powder
salt and pepper to taste

Directions

Blend all ingredients in a food processor or blender until well combined and smooth. Season with salt and pepper to taste.

Sauce will last up to one week stored in an airtight container in the refrigerator.

Recipe: Sheet Pan Roasted Veggies with Feta

Recipe: Sheet Pan Roasted Veggies with Feta

Ingredients

2 broccoli crowns, sliced into florets
1 pt cherry or grape tomatoes, halved
½ red onion, sliced
½ zucchini, sliced into half moons
½ lemon, cut into slices
1 8 ounce block of feta cheese
6 mini bell peppers, sliced in half
¼ cup olive oil
sea salt, pepper and dried oregano

Directions

Pre heat oven to 400˚ Fahrenheit.

Slice all the veggies, lemon and feta. Place on an unlined sheet pan in a single layer.

Bake for 30 minutes. Serve with quinoa, rice or pasta.

Recipe: Quick Spaghetti with Fresh Tomato Sauce

Recipe: Quick Spaghetti with Fresh Tomato Sauce

Ingredients

1 ½ lbs ripe tomatoes
¼ cup extra virgin olive oil
1 tbsp fresh lemon juice
½ tsp salt
¼ tsp sugar
freshly ground black pepper to taste
2 cloves garlic, minced
½ lb whole wheat spaghetti
¼ cup chopped fresh basil, plus more for topping
freshly grated parmesan for serving

Directions

While the pasta is cooking. Roughly chop 2/3 of the tomatoes. Over a large bowl, grate the rest of the tomatoes using the large holes of a box grater.

Combine the chopped and grated tomatoes, olive oil, lemon juice, salt, sugar, garlic and pepper in the large bowl. Let rest 10 minutes for the flavors to combine.

Cook the pasta according to package directions. Drain reserving 1/4 cup cooking liquid. Immediately place the pasta back into the pasta pot.

Add the tomato sauce into the pasta with the 1/4 cup reserved cooking liquid. Cook over medium heat until hot and the cooking liquid is absorbed. Mix in the 1/4 cup chopped basil during the last minute.

Serve immediately with more basil and parmesan cheese.

Recipe: Sun-Dried Tomato Pasta Salad

Recipe: Sun-Dried Tomato Pasta Salad

Ingredients

12 oz Cavatappi, macaroni or bow tie pastacook to package directions, rinse in cold water when done
1 (8.4 oz) pitted Kalamata olives, chopped
1 (8 oz) jar sun-dried tomatoes in oil, no need to drain the oil
1 cup chopped red onion
1 yellow or red bell pepper, chopped
2 cups baby spinach
2 tbsp freshly chopped basil
2 tbsp freshly chopped Italian parsley
5 oz shaved parmesan cheese
Champagne Vinaigrette
cup extra virgin olive oil
¼ cup Champagne vinegar
1 tbsp freshly squeezed lemon juice
1 tsp dried oregano
½ tsp ground black pepper
1 pinch granulated sugar
salt and pepper to taste

Directions

Cook pasta to package directions. Drain and toss with cold water. Set aside.

Whisk together the vinaigrette ingredients.

Toss everything together in a very large serving bowl. Season to taste with salt and pepper. Serve at room temperature or chilled.

Recipe: Vegetarian Enchiladas

Recipe: Vegetarian Enchiladas

Ingredients

2 tbsp olive oil
1 cup chopped red onion
2 cloves garlic, chopped
1 crown of broccoli, chopped into small pieces
1 yellow or orange bell pepper, chopped into small pieces
½ tsp smoked paprika
1 lime, juiced
5 cups baby spinach
1 (15 ounce) can black or pinto beans, drained and rinsed
2 cups mexican blend shredded cheese, divided into 1/2 and 1 1/2
½ tsp salt
freshly ground black pepper
8″ whole wheat tortillas
freshly chopped cilantro for garnish

Directions

Make the enchilada sauce.

Preheat the oven to 400˚ Fahrenheit with the rack in the middle. Spray a 9X13″ casserole dish with olive oil.

In a 12 inch skillet, heat the olive oil over medium heat. Once it’s hot add the chopped onion. Cook until fragrant about 5 minutes. Add the garlic, salt and pepper. Cook 2 minutes. Add the broccoli, cook 5 minutes or until the broccoli is bright green. Mix in the bell pepper, smoked paprika and lime juice. Mix in the baby spinach, allow it to wilt about 2 minutes. Mix in beans. Cook another 2 minutes. Mix in 1/2 cup of the shredded cheese.

Assemble the enchiladas. Pour 1/4 cup enchilada sauce into the casserole dish and spread it around. Top each tortilla with some of the veggie mixture. Lay it down the center of the tortilla and roll the sides up over it. Place each stuffed tortilla with the seam side down into the casserole dish until you have used up all the veggies. You will end up with 8 or 9 enchiladas.

Top with the remainder of the enchilada sauce. Pour the sauce down the middle of the enchiladas keeping the edges bare. Top with the remainder of the cheese. Bake for 20 minutes. Sprinkle with freshly chopped cilantro and serve immediately.

Recipe: The Best Red Enchilada Sauce

Recipe: The Best Red Enchilada Sauce

Ingredients

2 tbsp canola or vegetable oil
2 tbsp all-purpose flour
4 tbsp red chili powder
½ tsp garlic powder
½ tsp ground cumin
½ tsp Kosher salt
¼ tsp ground black pepper
2 tbsp tomato paste
2 cups vegetable broth
1 tsp apple cider vinegar
a few pinches ground red pepper to taste if you want this spicy

Directions

Be sure to have all of the ingredients measured out and near the stove. This sauce comes together very quickly.
Heat the oil in a small saucepan over medium heat. Add the flour and whisk together for a few seconds. Whisk in the chili powder, garlic powder, cumin, salt and pepper. Whisk in the tomato paste. The mixture will darken a bit, cook a minute until fragrant.

Gradually add in the stock, whisking the entire time. Increase the heat to medium-high, bring the sauce to a boil and then to a simmer. Mix in the vinegar. Cook 5-7 minutes. Whisk often to remove lumps and to make a smooth sauce. Sauce will appear thin at first and will thicken as it cooks. Add ground red pepper now to taste if you want a spicy sauce. Test the thickness with a spoon. It will continue to thicken as it cools.

Transfer the sauce to a heat proof container to cool or use immediately for enchiladas. Enchilada sauce can be refrigerated and used within 5 days or you can freeze it for up to 3 months.

Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

¾ fl oz whole wheat pastry flour
¾ cup unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
½ cup packed light or dark brown sugar
2 large eggs, at room temperature
1 cup creamy peanut butter
2 tsp pure vanilla extract
2 cups old fashioned rolled oats
2 cups mixed chocolate, peanut butter & white chocolate chips

Directions

Brown Butter

Bring the butter to a boil in a saucepan over medium high heat. Swirl the pan a few times. The butter will bubble then foam. Once the foam subsides, swirl the pan and you will see brown flecks. The butter will have a nutty, toasty aroma. Remove the pan from the heat and transfer to a heat proof container. Let cool to room temperature.

Make the Cookie Dough

In a large bowl, whisk together both flours, the baking powder, baking soda, salt and cinnamon.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter on medium speed with the granulated and brown sugar until smooth, about 2 minutes. Add the eggs, peanut butter and vanilla. Beat on medium high speed until well combined, about 1 minute. Scrape down the sides of the bowl and the paddle as needed.

Add the flour mixture to mixer bowl, beat on low until combined. Mix in the oats. Mix in the chocolate chip medley.

Transfer the dough to a clean work surface covered in plastic wrap. Divide the dough into two portions and pat them into disks. Wrap each separately in the plastic wrap. Cool the dough in the fridge for at least 30 minutes up to 4 days. This dough will become very firm if chilled over 1 hour. Remove from the fridge 30 minutes before using it.

Preheat the oven to 350˚ Fahrenheit with the racks in the middle. Line two baking sheets with parchment or silicone liners. Place 2 tablespoon portions of dough 3 inches apart on the baking sheets. Bake for 12-14 minutes or until slightly golden brown on top.

Let the cookies cool a few minutes on the baking sheets then transfer to cooling racks.

Recipe: Fresh Raspberry Margaritas

Recipe: Fresh Raspberry Margaritas

Ingredients

¼ cup fresh raspberries
2 tbsp fresh lime juice
4 fl oz (1/2 cup) reposado or añejo tequila
1 ½ fl oz (3 tbsp) simple syrup (or add to taste)
ice
coarse or Kosher salt for rimming the glass
Simple Syrup
½ cup granulated white or light brown sugar
½ cup water

Directions

Make the simple syrup. Bring the water and sugar to a boil. Boil for 3 minutes making sure all the sugar has melted. Set aside to cool.

Using a wedge of lime, rub the rim of rocks or margarita glasses with the lime. Dip the edge of the glass into the salt. Fill 1/2 way with ice.

Muddle the raspberries with the lime juice in a cocktail shaker.

Add the tequila and simple syrup. Fill with ice. Shake until well combined. Strain into the prepared glasses. Garnish with lime wedges and more fresh raspberries.

Recipe: Very Veggie Lasagna

Recipe: Very Veggie Lasagna

Ingredients

1 lb brown rice lasagna pasta
1 (10 oz) package frozen, chopped spinach
1 (16 oz) container 4% milkfat cottage cheese
1 (15 oz) container ricotta cheese (non fat or whole milk)
2 tbsp olive oil
½ yellow onion, diced
2 cloves garlic, minced
1 yellow zucchini, sliced into 1/2 inch pieces
1 green zucchini, sliced into 1/2 inch pieces
1 bell pepper (any color)
25 oz whole white mushrooms, sliced
1 32 oz jar your favorite tomato sauce
Kosher salt & pepper
1 chopped fresh Italian parsley, divided
2 cups shredded mozzarela and cheddar cheese

Directions

Cook pasta to package directions. Drain then rinse in cold water.

Thaw the spinach in the microwave. Squeeze out excess water and place in a large bowl. Mix with the ricotta and cottage cheese. Season with some salt and pepper.

Add olive oil to a large skillet. Sauté the onions and garlic over medium heat for 3 minutes. Add the zucchini and bell peppers. Cook for 3 minutes. Add the mushrooms, cook for 5 minutes or until the veggies soften. Mix the veggies as they cook. Season with a pinch of salt and pepper.

Stir the tomato sauce into the skillet and 1/4 cup parsley. Bring to a boil then simmer for 10 minutes.

Preheat the oven to 375˚ Fahrenheit with the rack in the middle.

Start with a thin layer of sauce in a 9X13 inch casserole baking dish. Add a layer of cooked lasagna noodles. On top of the pasta add a layer of the ricotta/cottage cheese mixture, then a layer of sauce and the noodles again. Continue layering finishing with a layer of the pasta then finally the sauce. Sprinkle the mozzarella and cheddar cheese over the sauce.

Bake the lasagna for 35 minutes then broil on low for 5 minutes, or until cheese is golden brown. Top with 1/4 cup chopped parsley. Serve while hot.

Recipe: Homemade Blueberry Pop Tarts

Recipe: Homemade Blueberry Pop Tarts

Ingredients

Pastry Dough
3 ¼ cups AP unbleached flour
1 tbsp baking powder
¼ tsp Kosher salt
¼ cup granulated sugar
8 oz unsalted butter
½ cup corn syrup
Fruit Filling
850 g fresh, frozen, chunks, sliced fruit
cup (75 g) light brown sugar or granulated sugar
¼ tsp ground cinnamon or ginger
1 pinch Kosher salt
2 tbsp (25 g) cornstarch
Egg Wash
1 large egg
2 tsp water
Glaze / Royal Icing
1 ¾ cups powdered sugar
34 tbsp milk
tsp Kosher salt
1 tsp any extract flavor (vanilla, lemon, orange, etc)
of color if desired

Directions

In a mixer fitted with a paddle attachment, add the sifted dry ingredients. Add the butter and mix until it combines with the dry ingredients. Add the corn syrup and mix until a ball is formed. Let the dough rest for 2 hours in a cool place.

Make the filling while the dough rests. In a saucepot, bring the fruit to a boil. Combine the dry ingredients. Once the fruit has released its juices and has come to a boil, add the dry ingredients. While whisking, bring the mixture to a boil and hold at a boil for 3 minutes. Let cool.

Roll the dough onto a floured surface until it is 3 mm thick. Cut the rolled dough in half. Cut one half of the dough into the 3 x 5 inch rectangles. Cut the second half of the dough into 3¼ inch x 5¼ inch rectangles – these slightly larger rectangles will be the top of the pop tarts. Pre-heat oven to 350 degrees.

Place the bottom pop tart dough rectangles on a parchment or Silpat lined baking sheet. With a pastry brush, paint the egg wash around the outside edge of the dough. Put the cooled pop tart filling inside of the egg wash rectangle. Add the larger rectangle dough on top of the filling. On one side of the rectangle, press the two pieces of the dough together, fastening them with a fork. Brush the top of the pop tart with egg wash.

Combine the egg and water with a fork or a whisk.

Bake until a light golden brown 15-20 minutes. Let cool. Using a spoon, knife, brush, palette knife or hands, spread or dip the cooled pop tart. Let dry and enjoy.

One-Pot Creamy Broccoli Pasta

One-Pot Creamy Broccoli Pasta

Ingredients

12 oz spaghetti or linguinie
½ cup chopped red onion
3 cloves garlic, chopped
1 tbsp olive oil
1 tbsp fresh lemon juice
2 cups bite sized pieces broccoli florets
2 cups vegetable broth
1 ¼ cups whole milk
1 cup shredded cheddar cheese
Kosher salt to taste
ground black pepper to taste
Toppings
chopped fresh Italian parsley
sliced green onion

Directions

Heat the oil over medium heat in a 12 inch cast iron cast iron skillet.

Sauté the onion for 5 minutes, until soft and fragrant. Add the garlic. Cook 2 minutes. Mix in the lemon juice.

Add the broth, milk and broccoli. Bring to a boil. Add the pasta making sure it’s all submerged in the cooking liquid.

Cover the skillet and simmer the pasta for 8 minutes. Remove the lid, stir and continue to cook 8-10 minutes or until the pasta is done to your liking. Mix in the cheddar cheese in the last two minutes of cooking. Season with salt and pepper to taste.

Top with parsley and green onion. Serve immediately.