Rosemary Roasted Carrots and Rutabaga Puree
Preheat oven to 400 degrees. Drizzle 2 TBS olive oil with the carrots. Toss with rosemary and place on a prepared baking sheet and roast in the oven for 20-25 minutes (or until carrots are lightly browned and tender) Toss carrots halfway through cooking.
Bring a large pot of water to a boil. Add chopped rutabaga and garlic. Cook until fork tender. About 10 minutes. Drain.
With a potato masher or food processor mash the rutabaga with the garlic, 1/4 cup almond milk (or milk of choice), 2 TBS olive oil. Season to taste with salt, pepper, and crushed red pepper flakes.
Serve with rosemary roasted carrots and enjoy!
Kennebunkport Lobster Grilled Cheese
Curried Cauliflower with Chickpeas
Sun-dried Tomato Polenta Bites
Yields 24-30 bites
1. Prepare polenta bites: Lightly oil 13x9-inch baking pan. Bring first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove herbs and garlic. Whisk in cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to 1/2-inch thick layer- don’t worry about making it perfect- just spread it out as even as you can. Let it cool completely. When the polenta is cool, use a 1 to a 1 1/2-inch round cutter to cut out 24 to 30 polenta rounds (as many as you can).
2. Prepare pesto: Place basil, pistachios and cheese in a mini processor Blend to create a coarse puree. Add olive oil and blend until pesto is smooth. Season with salt and pepper.
3. Pour about 1/3 cup olive oil into a large nonstick skillet to coat the bottom; heat over medium-high heat. Saute polenta rounds until they are lightly browned, about 1 minute on each side; transfer to paper towels to drain.
4. Assemble: Top each polenta round with a small amount of pesto, a chunk of goat cheese and sundried tomato. Add a few chopped pistachios too, if you’d like. Finish them with a sprinkle of sea salt.
Prepare the polenta rounds as described in step 1 up to two days ahead; cover and chill. Prepare the pesto up to 1 day ahead; cover and chill. For a quick & easy sub- use store bought pesto in place of the homemade. Fry the polenta rounds up to 4 hours ahead. Let stand at room temperature, then re-warm in 375 degree oven for 5 minutes before adding toppings and serving.
Roasted Pecorino with Honey & Nuts
Preheat the oven to 350ºF (180ºC). Spread the walnuts in a single layer in a pie pan or small rimmed baking sheet. Toast, stirring occasionally, until the nuts are fragrant and lightly browned, about 10 minutes. Remove from the oven and set aside.
Meanwhile, cut the cheese into slices 1/4 inch (6 mm.) thick and arrange overlapping in a small baking dish. Bake until the cheese melts and starts to turn golden, about 10 minutes.
Remove the baking dish from the oven, scatter the walnuts over the top of the pecorino, and drizzle with the honey. Serve warm. Serves 6.
Recipe from Williams-Sonoma Cheese, by Georgeanne Brennan
Butternut Squash Quesadillas
Roast butternut squash at 400 degrees for 40 minutes, until you can pierce easily with a fork.
Caramelize the garlic and onion in a saute pan. Let both cool, then add to blender or food processor.
Add salt, pepper, garlic powder, and heavy cream. Pulse until smooth with a few chunks. Heat up tortillas on greased, cast iron skillet or fry pan. Add bleu cheese, let melt slightly, then spoon the butternut squash mixture onto the tortilla. Add more bleu cheese, then top with another tortilla shell. Cook for about 3 minutes on each side.
Butternut Squash Baked Risotto
Preheat oven to 400 degrees.
In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes.
Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.
California Avocado Breakfast Casserole
Yields 12 slices
Lightly spray with cooking spray a 9×13 glass cake pan. Press crescent rolls on bottom and up sides of pan.
Layer bacon, hash browns, California avocado, and tomatoes on top of crescent roll dough.
In a separate bowl, beat the eggs and milk together. Pour egg and milk mixture over the top of other ingredients in the 9×13 pan.
Sprinkle cheddar cheese over the top. Bake in 350 degree oven for 30-35 minutes. Remove from oven and sprinkle Kosher salt and cracked black pepper over to taste. Serve and enjoy!
Cook the pasta in a large pot of salted water al dente according to package instructions.
Meanwhile, add the shrimp to a small bowl and toss with the blackening powder until covered. Heat olive oil in a large saute pan over medium heat. Add in the shrimp, and saute for 5 minutes, turning occasionally, until the shrimp are cooked through and pink and no longer translucent. Turn off the heat, and transfer shrimp to a separate plate and set aside.
When the pasta is al dente, reserve 1/2 cup of the pasta water then drain the pasta. Return the pasta either to the stockpot where it was cooked, or to the saute pan (with the stove heat turned off). Add the pesto to the pasta, and toss until evenly coated, adding in a bit of the reserved pasta water if needed to thin the pasta. Then stir in the shrimp and pine nuts, and serve immediately sprinkled with some extra Parmesan cheese.
Fill a separate medium saucepan or stockpot with water, and bring to a boil over high heat. Add the asparagus spears and cook for 2-3 minutes, until the spears are bright green and barely tender. Remove the asparagus with a slotted spoon and transfer to a bowl filled with ice water to stop the cooking.
Add the asparagus, spinach, garlic, Parmesan, pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment. Process until combined. Then, with the motor running, drizzle in the olive oil until it is incorporated. As mentioned above, if the pesto seems too thick, add in a bit of pasta water to thin it out.
Cucumber Noodles with Asparagus and Ginger Scallion Sesame Sauces
Easy Sweet Potatoes + Egg
Yields 1 entree sized serving or 2 side servings
Julienne your sweet potato [or use the large holes on a grater]. Heat a 9-10-inch skillet that is oven safe over medium and add your coconut oil. Once hot place the sweet potato in the pan and stir frequently until done to your liking. About 8-12 minutes.
Set your oven to broil on high. Spread the sweet potato evenly around the pan and create 3 small wells for the eggs. Crack eggs one at a time and pour into each well. Let cook for about 2-3 minutes until the white just starts to solidify and turn opaque. Sprinkle with cheese and place under the broiler, watching closely, until eggs are cooked to your liking.
Sprinkle with salt and pepper, hold the pan at an angle over a plate, and slide out of the pan with a large metal spatula. Serve immediately.
Nourish Kitchen’s Grandma Bebe’s Coconut Macaroons
Preheat oven to 350 F. Mix ingredients in a large bowl. Lightly grease two baking sheets or cover with parchment paper. Spoon mixture and make into compact small balls with your hands.Place balls on baking sheets. Bake 12-15 minutes until golden, rotating baking sheets halfway through. Transfer macaroons to a cooling rack. For some extra indulgence, dip macaroon bottoms in melted dark chocolate or lightly drizzle over top.
Butterscotch Bread Pudding
Yields 8-10 servings
Preheat oven to 350 degrees. Grease a 9x13 baking dish.
Tear the bread into bite-sized pieces and add it to a large bowl.
To a blender, add the milk, eggs, vanilla, brown sugar, melted butter, and salt. Whirl until smooth and well-combined. Pour the custard mixture over the bread and stir gently to make sure all the bread is coated. Add 1/2 cup of the butterscotch chips and stir gently. Pour the mixture into the prepared 9x13 dish. Sprinkle the remaining chips over top of the bread pudding. Bake 1 hour, until golden brown and puffed up (it should jiggle when you touch it in the center).
Slice while warm into squares and serve with whipped cream on top. Leftovers should be covered and refrigerated.
Parker & Otis’ Pimento Cheese (and Grilled Cheese Sandwiches)Serves 12 as a dip, or 6 as a sandwiches
Pimento Cheese Dip
Mix ingredients in large bowl. Season with salt and pepper to taste. Can be made 3 days ahead. Cover; chill. Transfer dip to serving bowl. Surround with crackers, baguette slices, and vegetables. Alternately, make sandwiches (below).
Grilled Pimento Cheese Sandwiches with Tomato & Bacon
Heat oven to 350 degrees F. Spread pimento cheese on 6 of the slices of sourdough. Top the cheese for each sandwich with 2 slices of bacon, 1 slice of tomato, then a second slice of bread. Toast each sandwich in a large skillet over low heat till golden brown on both sides, flipping as needed. Transfer sandwiches to a baking sheet in the oven to finish warming through and melt the cheese. Serve hot.
Cheesy Chicken and Wild Rice Casserole
Yields 8-10 servings
Top with 1 1/2 Cups shredded cheddar cheese
Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted.
Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.