Category: Recipes

Lemon Curd with a Rosemary infused Chocolate crust

Rosemary Infused Chocolate Crust Butter – 12 TBSPRosemary sprigs – 4Graham crackers – 15 whole crackersUnsweetened cocoa powder (regular or dark) – 2 TBSPRaw sugar – 3 TBSP Lemon Filling Whole organic eggs – 4Egg yolks – 4Raw sugar – 1 ½ cupFreshly squeezed… Continue Reading “Lemon Curd with a Rosemary infused Chocolate crust”

Vegan Chili Verde Dip

This recipe is so fantastic! We roasted the tomatillos to make the best verde sauce separate from the chili and then blended together because WHY NOT!! 4 garlic cloves1 jalapeño3 tomatillosolive oil for pan1/2 large red onion1 Tbsp oregano1 Tbsp ground cumin1 tsp chili… Continue Reading “Vegan Chili Verde Dip”

Vanilla Bean Strawberry Waffles

Who can resist a heavenly sweet strawberry waffle! This one is amped up with vanilla bean, a simple strawberry topping and whipped cream! 1 1/2 cups whole milk1 vanilla bean1 case of strawberries, stemmed and sliced7 Tbsp sugar, divided3 large eggs, separated1/2 cup butter,… Continue Reading “Vanilla Bean Strawberry Waffles”

White Fish Ceviche

14 oz can chickpeas, drained and rinsedolive oil for drizzleSalt and Pepper2 sweet potatoes 14 oz very fresh Cod, or skinless firm white fish1 red onion, thinly slicedjuice of 3 limes1/2 tsp salt1 red chili, thinly slicedhandful of cilantro leaves, juliennedfreshly ground black pepper… Continue Reading “White Fish Ceviche”

Cranberry Curd with Ginger Crumb Crust

Crust 5 ounces gingersnaps 1 c. walnuts 3 Tbsp brown sugar 4 Tbsp butter melted Filling 12 oz bag of fresh cranberries 1 1/2 cups sugar, divided 3 eggs 2 egg yolks pinch of salt 1/2 c. fresh lemon juice 4 Tbsp (1/2 stick)… Continue Reading “Cranberry Curd with Ginger Crumb Crust”

Roasted Carrots with Candied Pecans & Goat Cheese

1 lb carrots, peeled1/4 c. brown sugar2 Tbsp unsalted butter, cut into patsSalt and Pepper1/4 tsp cinnamon2 ounces goat cheese, crumbledFew fresh thyme leaves to garnish Candied Pecans:1 Tbsp butter1 Tbsp maple syrup1 Tbsp brown sugar1/2 c. pecan halvesPinch of sea salt Preheat oven… Continue Reading “Roasted Carrots with Candied Pecans & Goat Cheese”

Peas & Pancetta

1 Tbsp olive oil2 1/2 ounces pancetta, 1/4-inch cut, then diced1 shallot, sliced1 10 oz bag frozen sweet peasSalt and pepperFew fresh mint leaves, julienned Heat the olive oil in a medium sauté pan, add the pancetta and shallot, and cook over medium heat… Continue Reading “Peas & Pancetta”

Barbacoa

3 lbs chuck roast Salt & Pepper 2 Tbsp vegetable oil 1 1/4 cups beef broth, divided 3 – 4 chipotle chilies in adobo 6 garlic cloves 1 1/2 Tbsp ground cumin 1 Tbsp dried oregano 1/4 tsp ground cloves 3 bay leaves 1/4… Continue Reading “Barbacoa”

Raviolis with Artichoke Hearts, Sun-dried Tomatoes, Capers and Asparagus tips

The way I’m going to write this recipe is a little different than usual because it’s a bunch of ingredients that you can add more or less of depending on what you like the most! I love all these ingredients so I added equal… Continue Reading “Raviolis with Artichoke Hearts, Sun-dried Tomatoes, Capers and Asparagus tips”

Thai Peanut Ramen with Chicken

4 cups low sodium chicken broth 1 can (14 ounce) coconut milk 1/4 c. low sodium soy sauce 2 Tbsp fish sauce 2 Tbsp honey 1/3 c. creamy peanut butter 1/4 c. Thai red curry paste 3/4 lb. boneless, skinless chicken breasts 8 ounces… Continue Reading “Thai Peanut Ramen with Chicken”