Berry + Honey Crostini

I could eat crostini all day. Blue cheese, honey and berries? You can’t go wrong. This is my go to appitizer for any gathering. I love being able to use local honey too.

What you’ll need:

Crostini (I purchase mine at my local Harmon’s)

Blue cheese

Fig spread

Blueberries

Raspberries

Honey

Method:

Line crostinis on a plate

Spoon a small amoutn of fig spread on each crostini

Place blue cheese

Fruit

And finish with honey

Enjoy!

My Favorite Mashed Potatoes

I have never seen anyone with a love for mashed potatoes quite like my dad. You have to purposely put the bowl of them farthest away from him on Thanksgiving day or there won’t be any left. One of my favorite memories is having dinner at Cracker Barrel one night, my dad of course ordered mashed potatoes. He inhaled them and left not trace, when our server stopped by just a moment later she said ” oh my, they forgot your potatoes, I’ll bring some out right away”.

I love food that reminds me of my childhood. Here is one of my favorite recipes to make.

What you’ll need:

10 golden or red potatoes cleaned

1 tbsp sea salt

2 tbsp better than bullion vegetable base

1/4 C unsweetened almond milk

1 sprig of fresh rosemary or 1 tsp dried rosemary chopped finely

1 tsp ground black pepper

Method:

Bring salted water to a boil

Add potatoes

Boil 8-10 minutes until potatoes are soft

Drain water

Using potato masher, mash potatoes to preferred consistancy (I like mine with with a few chunk left in)

With a large wooden spoon stir in bullion, milk, and pepper

Stir in rosemary and top with a few pieces to serve

Enjoy!

Mushroom burgers

Ingredient list:

4 Portobello mushroom caps cleaned

1 tsp garlic

1 C breadcrumbs

1 egg

4 buns

4 eggs for frying

Condiments of your choice: we used mustard, onions, tomatoes, pickles, cheese and lettuce

Method:

Steam  the mushroom caps in a large bowl filled with water and the caps, cook in microwave for 4-5 minutes until soft

Remove and chop finely, place in large bowl

Then add in the breadcrumbs, egg and garlic

Form into 4 patties and cover with plastic wrap if possible until they’re ready to be cooked.

Cook until golden brown on each side about 3-4 minutes .

If you want to add cheese, do that now

Compile your burger and enjoy!

Dark Cherry Oatmeal

I am not usually a huge fan of oatmeal but add dark cherries and maple syrup and now I am. This is such an easy thing to make and it’s so filling. Exchange dark cherries for any fruit you have on hand and you could use agave if you don’t like maple syrup. I hope you enjoy!


Ingredient list:

2 C water

1/4 tsp salt

1 C rolled oats

1/3 C almond milk

2 tbsp maple syrup

1/2 C dark cherries (I used frozen)

I topped mine with blueberries

Method:

Bring water with salt to a boil

Reduce heat to medium

Add oats

Cook for 10 minutes

Add fruit

Add milk

Add syrup

Cook an additional 5 minutes

Enjoy!

Windowsill Succulents

There are not many things in this world I love more than plants. I love looking for them, planting them and finding just the right home for them. Succulents are great because they are so easy to care for. Just give them a lot of light and little bit of water and they will thrive. The main reason I lose some from time to time is overwatering. You want to make sure if your pot doesn’t have drainage holes that you use rocks in the bottom so it can still drain. I also use a potting soil made for succulents. (I found mine at Home Depot). Before watering, which I do every 7-10 days, check the soil and make sure it’s not still wet from the last watering. I can’t wait to see these new babies grow!

Easy tomato tart


What you’ll need:

1 pre-made pie crust ( I usedPillsbury)

Olive oil

Sea salt

Oregano ( I used fresh but dried would be good also)

1 medium zucchini sliced thinly

1 C mushrooms sliced

2 C spinach roughly chopped

3-4 vine ripened tomatoes sliced

1 C shredded mozerella cheese

Red pepper flakes

Balsamic reduction (you can find this right by the regular balsamic vinegar in any grocery store) optional

Method:

Pre-heat oven to 375 degrees F

Spray non stick spray in the bottom of a glass baking dish (I used an 8″ square)

Roll the pie crust out and place it in bottom of pan, roll the edges down if needed and press in with thumb to secure them

Brush pie crust with olive oil and then sprinkle with sea salt and oregano

Spread zucchini slices out evenly

Add mushrooms

Add spinach

Sprinkle 1/2 cheese over vegetables

Place tomato slices

Top with remaining cheese

Sprinkle sea salt, oregano and red pepper flakes

Bake for 45 minutes covered, remove cover and bake until cheese is turning golden brown and bubbling

Remove from oven and let cool 5 minutes

Enjoy!

Rosemary creamed spinach + onions

Anything creamed reminds me of my grandma. She use to make the best creamed potatoes with peas. So needless to say I loved this recipe! It would be a great addition to any holiday spread this year. They are amazing on there own or would make a great accompaniment to a fish or meat main dish. This will become a regular dinner item at my home. 


Ingredient list:

8 cups water

3 tablespoons coarse sea salt, divided

2 bags (10 ounces each) pearl onions peeled

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk or unsweetened flax seed milk

1 tsp dried coriander

2 tsp ground sage

3 tbsp fresh rosemary chopped roughly 

2 C spinach 

Method:

Place onions and water in a medium sauce pan 

Bring to a boil and cook onions until soft, about 8-10 minutes

Drain onions and set aside

Melt butter in a small saucepan over medium heat

 Add flour, and whisk until mixture bubbles 

Slowly whisk in milk 

Raise heat to medium-high, and bring to a boil, whisking frequently

Stir in remaining salt, coriander, sage and rosemary

Add spinach and cook until spinach has softened

Enjoy!

Stuffed Acorn Squash


Ingredient list:

2 acorn squash halved and seeds scraped out

1/2 C sour cream

1/4 C pomegranate seeds

2 tbsp fresh chives

4 C spinach roughly chopped

1 tsp sea salt

1 tsp black pepper

4 tbsp bread crumbs

Method:

Pre heat oven to 425

Place halved squash in a shallow baking dish with 1/4″ water

Bake until soft, 45-60 minutes until soft

(Alternatively you could cook flesh side down in microwave for 10-12 minutes per 2 pieces)

Remove from oven and let cool enough to handle 

Scrape out as much flesh as you can, place in a large bowl

Using a potato masher or fork mash until smooth

Add sour cream, pomegranate seeds, chives and combine until smooth again

Stir in spinach

Season with salt + pepper

Spoon mixture back into hollowed out squash halves

Sprinkle 1 tbsp of breadcrumbs per squash half 

Drain water out of baking dish and place halves back into dish

Bake for 20-30 minutes until heated through 

Enjoy!

Alternative stuffing ideas:

Tomatoes, red onion, cilantro + jalapeño 

Wild rice, mushroom + garlic

Quinoa, zucchini, mozeralla 

Apple Bread

Ingredient list:

2 Fuji apples cores and chopped finely

1/4 C brown sugar

1 tsp cinnamon

2/3 C white sugar

1/2 unsalted butter softened

2 eggs

1 tsp vanilla

1 tbsp honey

1 1/2 C flour

1 1/2 tsp baking soda

1/2 C flax seed milk (or any kind of milk)

Method:

Heat oven to 350

Spray non stick spray in a loaf pan

Using a mixer combine the butter and white sugar

Add eggs, vanilla, flour, milk and baking soda

In a separate bowl combine brown sugar and cinnamon

In the loaf pan put 1/2 of the batter

Top with half of the apples and press down into the batter

Sprinkle brown sugar mixture

Place the rest of the batter and repeat this process (push apples in and sprinkle with brown sugar)

Bake for 50 minutes at 350

Enjoy!!