Strawberry Semifreddo with Black Sesame

Posted on: 05/31/2018

Strawberry Semifreddo with Black Sesame
Prep time
Cook time
Total time
You don???t need an ice-cream maker to serve cool, creamy scoops. All you need is a bowl to make semifreddo happen.
Recipe type: Dessert
Cuisine: Spanish
Serves: 8 servings
  • 1 pound strawberries, hulled, quartered
  • ??? cup sugar
  • 1 tablespoon white wine vinegar
  • 3 tablespoons black sesame seeds
  • 2 cups heavy cream
  • Pinch of kosher salt
  • ??? cup sweetened condensed milk
  • ?? cup plain whole-milk Greek yogurt
  1. Cook strawberries and sugar in a medium pot over medium heat, stirring occasionally, until
  2. strawberries have broken down into a thick, chunky jam (they should not be syrupy), 10???15
  3. minutes. Stir in vinegar; let cool.
  4. Meanwhile, toast black sesame seeds in a dry small skillet over medium heat until fragrant,
  5. about 2 minutes. Let cool.
  6. Whip cream and salt until cream holds a medium-stiff peak. Gently whisk in sweetened
  7. condensed milk and yogurt until completely blended. Gently fold in half of strawberry jam, just
  8. enough to create streaks, then gently fold in remaining jam (mixture should look marbled with
  9. pockets of jam).
  10. Transfer to a medium bowl or loaf pan and freeze until firm, at least 4 hours and up to 3 days.
  11. Serve semifreddo topped with toasted sesame seeds.


Roasted Brussels Sprouts on Stalk with Dried Cranberry Garnish!

Posted on: 11/08/2017

Roasted Brussels Sprouts on Stalk!
Gone are the days of boiled, soggy, overcooked sprouts. Roasting is the key to making flavorful sprouts.
  • 1 Brussels sprout stalk
  • ¾ cup maple syrup
  • ¼ cup olive oil
  • Freshly ground pepper and sea salt, to taste
  • Garnish- Fresh pomegranate seeds or dried cranberries.
  • 1 Fresh Pomegranate or
  • 4 Cups Dried Cranberries (see below for How to Dry Fresh Cranberries)
  • ¼ Cup Maple Syrup
  1. Preheat oven to 400 degrees F.
  2. Trim the stalk down to the fullest, best looking 18" part, if necessary. Trim sprouts off one side of stalk to make a flat bottom. Also trim off any discolored or blemished leaves.
  3. Whisk maple syrup and olive oil together.
  4. Place stalk on a roasting pan and pour maple syrup over; season to taste with salt & pepper. Roast for 30 min or until sprouts are fork tender and caramelize to a golden color.
  5. Let cool for 5 minutes then pour garnish over Brussels Sprouts and serve.
  6. Garnish -4 cups fresh cranberries, sliced in half
  7. ?? cup maple syrup
  8. Cut your cranberries in half, then toss with the maple syrup.
  9. Spread the cranberries out on your dehydrator sheets, then dehydrate at 115 degrees for 8-10 hours.
  10. If you don't have a dehydrator, spread the cranberries on a parchment-lined baking sheet and dry at your oven's lowest temperature until dry. This may take anywhere from 2-4 hours.


Spicy Pumpkin Bread!

Posted on: 11/02/2017

Spicy Pumpkin Bread!
Delicious severed warm, toasted or cold. Breakfast, lunch, dinner or desert- anytime is a great time for this seasonal bread!
  • 3 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 cups cooked solid pack pumpkin (see below-how to cook pumpkin
  • 3 cups all purpose flour
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup coarsely chopped walnuts (optional)
  1. Preheat oven to 350??F. Butter and flour two 9x5x3-inch loaf pans.
  2. Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin.
  3. In another large bowl sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder. Stir into pumpkin mixture in 2 additions.
  4. Mix in walnuts, if desired.
  5. Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes. Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely.
  6. How to cook pumpkin: Preheat oven to 300 degrees F (150 degrees C).
  7. Wash Pumpkin to remove any dirt.
  8. Cut pumpkin into small manageable pieces and cut off pith and seeds.
  9. Place cut pumpkin skin side up in a large roasting pan. Add ¼ inch of water and bake uncovered for 1 hour or until tender. ...
  10. When cooled, cut away skin and mash or puree.


Fall Pomegranate Sangria

Posted on: 10/25/2017

Fall Pomegranate Sangria
This pomegranate sangria is perfectly sweet with just the right fruit and wine combination. It is everything a pitcher cocktail should be, and more.
Recipe type: Drinks
Cuisine: Spanish
  • 1 bottle semisweet white wine
  • 1½ cup pomegranate juice
  • ¾ cup orange liqueur, such as Grand Marnier
  • 2 oranges, 1 juiced and 1 thinly sliced into rounds
  • ½ cup pomegranate seeds
  • 10-12 mint leaves, plus more for garnish
  • 1 bottle sparkling Moscato
  • Ice
  1. In a large pitcher, mix together the white wine, pomegranate juice, orange liqueur, and freshly squeezed orange juice.
  2. Then, add the pomegranate seeds, orange slices, and mint.
  3. Keep in the refrigerator until ready to serve.
  4. When ready to serve, add the sparkling Moscato.
  5. Fill glasses with ice.
  6. Pour sangria and fruit into glasses, and serve.
  7. Decorate glasses with extra mint leaves.


Roasted Fingerling Potatoes with Rosemary and Sea Salt!

Posted on: 10/18/2017

Roasted Fingerling Potatoes with Rosemary and Sea Salt!
Most fingerling potatoes are small enough to cook whole or halved, providing more crispy skin surface for the coarse sea salt and slightly blackened fresh Rosemary to adhere to!
Recipe type: Side Dish
  • 2 pounds Fingerling Potatoes
  • ¼ cup Extra Virgin Olive Oil
  • 2 tps Coarse Sea Salt (less if you are cutting back on salt)
  • 6 sprigs Fresh Rosemary
  1. Wash potatoes and cut in half lengthwise if they are thick.
  2. Dry potatoes and place in a 9" x 13" baking dish.
  3. Drizzle Olive Oil over potatoes- stir so that all surfaces and oiled.
  4. Strip Rosemary leaves from stems and sprinkle over potatoes.
  5. Roast at 450 for 20 minutes turning turning twice. Potato should fall off fork when stabbed.
  6. Be sure to spoon up and serve all the blackened Rosemary... the flavor is wonderful!


Bacon Butternut Squash Pasta

Posted on: 10/11/2017

Bacon Butternut Squash Pasta
This fettuccine with Fontina cheese sauce and roasted butternut squash is serious competition for Alfredo.
Recipe type: Main
Cuisine: Italian
  • 1 lb. cubed butternut squash
  • 3 tbsp. extra-virgin olive oil, divided
  • kosher salt
  • Freshly ground black pepper
  • 12 oz. fettuccine
  • 4 slices bacon, chopped into 1" pieces
  • 6 sage leaves
  • 2 cloves garlic, minced
  • ⅓ c. chicken broth
  • ⅔ c. heavy cream
  • ¼ c. freshly grated Parmesan, plus more for serving
  • 9 oz. shredded fontina
  1. Preheat oven to 400??.
  2. Spread butternut squash in a single layer on a large baking sheet. Toss with 2 tablespoons olive oil until evenly coated and season with salt and pepper. Bake until tender, 28 to 30 minutes.
  3. In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain, reserving ½ cup pasta water, and return to pot.
  4. Meanwhile, fry bacon in a large skillet over medium heat until crispy. Drain bacon but reserve bacon fat in the pan. Add sage to the pan and fry until crispy, about 1 minute per side. Turn off heat and wipe skillet clean.
  5. Add remaining tablespoon olive oil. Stir in garlic and cook until fragrant, about 1 minute. Pour in chicken broth and heavy cream and bring to a simmer, then stir in Parmesan and cooked fettuccine. Add fontina and toss until cheese is melted and sauce coats the pasta. Stir in pasta water to loosen sauce if needed. Add butternut squash and bacon and toss to combine. Season with salt and pepper.
  6. Top each serving with a piece of sage and more Parmesan (if desired).


Homemade Honeycrisp Apple Crisp

Posted on: 10/04/2017

Homemade Honeycrisp Apple Crisp
Super easy, super delicious- this is one you'll make over and over again!
Recipe type: Ali of Home and Plate
  • 4 large honeycrisp apples, peeled and sliced into cubes
  • 1 teaspoon cinnamon
  • ½ cup water
  • 1 cup sugar
  • ¾ cup flour
  • ½ cup old-fashioned oats
  • ½ cup butter, melted
  1. Peel, core and chop the honeycrisp apples into 1-inch cubes. Place the apples, cinnamon and water in a bowl and toss. Then place the apples into a prepared 11 x 2 inch pan.
  2. In a small bowl combine the sugar, flour, oats and melted butter and mix until crumbly and well blended. Sprinkle the mixture evenly over the apples.
  3. Place the pan in a preheated 350?? oven and bake for 45 minutes until the crust is golden brown.



Butternut Squash-Apple Soup w/Bacon!

Posted on: 09/27/2017

Butternut Squash-Apple Soup with Bacon
Everything you love about fall in one sweet and savory soup!
Recipe type: Side Dish
Cuisine: American
  • 3 tbsp. extra-virgin olive oil
  • 1 small yellow or white onion, diced
  • 2 cloves garlic, minced
  • 1 small butternut squash, peeled, seeded, and chopped
  • 2 apples, peeled, cored, and chopped
  • 1½ tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ½ tsp. ground coriander
  • ½ tsp. fresh ginger
  • ½ tsp. curry
  • ¼ tsp. cumin
  • ¼ tsp. cloves
  • kosher salt
  • Freshly ground black pepper
  • 1 qt. vegetable stock
  • 6 fresh thyme sprigs
  • 4 slices thick-cut bacon, crumbled
  • Sour cream (or Greek yogurt) for garnish
  • Freshly chopped parsley, for garnish
  1. In a large, heavy-bottomed pot over medium-high heat, heat oil. Add onion, garlic, butternut squash, and apple and cook until beginning to soften, 8 minutes, stirring occasionally. Stir in cinnamon, nutmeg, coriander, ginger, curry, cumin, and cloves and cook for another minute, then season with salt and pepper.
  2. Add in vegetable stock and thyme springs. Bring to a boil, then reduce heat and simmer, partially covered, 20 minutes. Remove thyme sprigs.
  3. While soup is simmering, cook bacon in a skillet over medium heat until crisp and brown, 6 minutes. Move to a paper towel-lined plate.
  4. If you have an immersion blender, puree soup in pot until smooth. Otherwise, puree soup in a blender, working in batches, until smooth. (NOTE: When pureeing hot liquids in a blender, make sure to put a folded towel over lid and hold firmly down while blending.) Season with salt and pepper.
  5. Serve soup in bowls, garnished with a dollop of sour cream (or yogurt), bacon, and parsley.


Posted on: 09/21/2017

Stuffed Winter Squash
Easy to make, and oh so delicious Stuffed Winter Squash!
Recipe type: Main
Cuisine: American
  • 2 acorn, delicata, dumpling, or carnival squash, cut in half through the stem and seeded
  • 2 teaspoons olive oil, plus more for rubbing the squash and oiling the dish
  • ¾ teaspoon kosher salt
  • 6 ounces chorizo or sweet sausage, crumbled or cut into small pieces
  • 1 cup chopped leeks (1 small leek)
  • 1 cup chopped apple (1 to 2 apples)
  • Freshly ground pepper
  • 2 cups sliced tender greens (spinach, tatsoi, kale, Swiss chard), cut into ribbons
  • 4 fresh sage leaves, coarsely chopped
  • 2 cups cooked millet, rice, or quinoa
  • ½ cup grated Cheddar cheese
  1. Preheat the oven to 375?? F. Rub the flesh of each squash half with olive oil, and oil an ovenproof dish or baking sheet. Sprinkle the whole baking dish with ½ teaspoon of the salt. Lay the squash flesh side down in the dish and bake until it is very tender when pricked with a fork, 30 to 40 minutes. Remove the squash from the oven and raise the oven temperature to 425??F.
  2. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the chorizo and fry until browned. Remove from the pan and set aside. Add the leeks to the hot oil and cook until soft, about 3 minutes. Add the apple, remaining ¼ teaspoon salt, and pepper, and cook for another minute. Add the greens, sage, cooked grains, and reserved chorizo. Cook for another minute, stirring to combine, and remove from heat. Taste, and adjust the salt and pepper if needed.
  3. Turn the cooked squash over in the baking dish so it is flesh side up. (Be careful, as steam will escape when you turn it.) Scoop the filling into the cavity of each squash half, piling it into a mountain so that it holds as much as possible. Sprinkle with cheese and bake until the cheese melts, about 10 minutes.


Corn and Roasted Red Pepper Salad

Posted on: 09/11/2017

Corn and Roasted Red Pepper Salad
The perfect summer dish, especially when our fresh corn is in season!
Cuisine: American
  • For the salad part-
  • 2 cups grilled or roasted corn kernels
  • ½ cup chopped roasted red peppers;.
  • 1 medium shallot, thinly sliced
  • 1 cup chopped cilantro
  • Sea salt and freshly ground black pepper
  • For the dressing-
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey
  • Freshly squeezed juice of ½ lime
  1. For the dressing: Add the oil, vinegar, honey and lime juice to a deep bowl. Whisk to combine.
  2. For the salad: Add the corn, peppers, shallot and cilantro to the bowl. Stir with a spoon until well mixed. Season with salt and pepper. Let sit at room temperature for 10 minutes before serving so the flavors can marinate. May be made up to 1 day in advance and stored in a covered container in the fridge until ready to serve.
  3. Serves 4