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!
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!
Ingredient list:
1/2 C olive oil
1 clove garlic
1 tbs ginger
1 tbs at vinegar
1/4 C honey
2 tbs miso
2 tbsp soy sauce
Dash of Cayenne pepper
1/4 C water
Dash turmeric (optional)
Method:
Combine all ingredients in blender
Store in the refrigerator for up to 2 weeks
Enjoy!
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!
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!
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!
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!
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!
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
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!!
Kacey Tess 