Cook barley to package directions.
At the last 10 minutes of cook time mix in the frozen vegetables. Add some more water if needed.
Mix in the pesto before serving.
Pre heat oven to 425˚F with the rack in the middle. Line a 18×13″ sheet pan with tin foil. Slice all the vegetables making them fairly uniform in size so they cook evenly.
Place the gnocchi, chopped shallots, garlic and vegetables onto the sheet pan. Toss with the olive oil, lemon juice & pepper. Spread the mixture in a single layer on the pan, this will ensure it all cooks evenly. Roast for 25-30 minutes, tossing half way through cooking time. Gnocchi should be golden and starting to crisp, most of the tomatoes have burst, and shallot is golden.
While the gnocchi is cooking. Place the butter in a small, light colored skillet over medium heat (slicing it will make it melt more evenly) Bring to a boil, mixing frequently, the butter will froth then the bubbles will subside. Continue cooking and stirring, brown flecks will appear. Another prompt to stop cooking is a delicious nutty aroma. If the butter turns black it has cooked too long. Be sure to watch (and smell) carefully. Immediately transfer the brown butter to a glass bowl or pitcher so it stops cooking. Be sure the brown flecks transfer over as these add the wonderful flavor you are looking for.
Drizzle the brown butter over the roasted gnocchi & vegetables. Toss again before serving. Add more salt and pepper to taste. Top plates with fresh basil.
Refrigerate & store in an airtight container if you happen to have any leftovers.
Combine the tomatoes, olive oil, garlic, balsamic vinegar, salt pepper and basil in a large bowl.
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.
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.
Top the melted brie with the tomato basil mixture. Top with a drizzle of balsamic glaze and shaved parmesan. Serve with baguette.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
