Thanksgiving Butter Board

Thanksgiving Butter Board

I love Thanksgiving! It is my favorite holiday. I love the traditions of what we cook just once a year. But, appetizers are always the wild card. They change yearly based on what is in style for the year. This butter board is so much fun and so delicious. Enjoy!!

Total Time:

20 minutes

Serves:

8

Ingredients

  • 1 lb. butter
  • 3 Tbsp. honey
  • 4-6 dollops of fig preserves or jam
  • A handful of chopped Marcona Almonds
  • 1/4 c. pomegranate seeds
  • A large sprinkle of sea salt flakes
  • 6-8 sage leaves
  • 1-2 Tbsp. diced small rosemary and thyme leaves
  • Edible flowers chopped

On the side for the scooping:

  • Sliced pears
  • Sliced radishes preferably watermelon radishes
  • Sea salt crackers
  • Fresh whole wheat bread sliced thick and toasted

Directions

  • Bring the butter to room temperature. Using an offset spatula, spread the butter evenly and thickly over the board. Using the nose of the spatula make divots in a row and then divot in between each divot on the next row alternating all the way down the board you are using.
  • Next add the fig Jam into the divots in about every 5 butter divots unevenly throughout the board. Drizzle on the honey. Sprinkle the almonds and pomegranate seeds evenly over the butter. Next sprinkle generously with sea salt
  • In the Autumn I use sage leaves, but in the summer, you could use basil or mint. Sprinkle the diced rosemary and thyme. Finish with edible flowers.
  • Place all your dipping crackers and fruit and veggies on the side for your enjoyment!
  • Enjoy!

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I love Autumn, and one of my favorite parts of this time of year is the hearty warming, comfort foods that you begin to cook that are in season. LIKE POTATOES!!!! This recipe is non-complicated and your loved ones will keep asking over and over again for you to make it. Consider adding extra garlic if that is what your family likes. Mine does!!!! Enjoy!!

Total Time:

35 minutes

Serves:

5

Ingredients

  • 4 Yukon Gold Potatoes sliced in half
  • 4 Tbsp. melted butter
  • 1/3 c. grated Parmesan cheese
  • ½ tsp. smoked paprika
  • ½ tsp. onion powder
  • ½ tsp. ground pepper
  • 1 tsp. kosher salt
  • 1 tsp. fresh minced rosemary
  • 2 cl. minced garlic
  • 2 tsp. chopped chives

Directions

  • Preheat oven to 425°
  • Clean your potatoes well and then dry. Slice your potatoes in half width wise. Next score the flat side of the potatoes in a waffle like pattern.
  • Combine all ingredients except the chives in a mixing bowl. Stir making it all into a paste. Spoon about a Tablespoon of the paste onto the flat side of the potato and smooth evenly. Place flat side down into a baking dish keeping that tucked together nice and tightly.
  • Bake for 25 minutes or so. And then eat the deliciousness.
  • Remember: “Spread Love Like Butter” Enjoy!

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I love comfort food during the fall. It is great for when the trick or treaters come home. They are cold and ready for a great warming meal. This is a one skillet meal, so it is a simpler recipe for the cook at home to pull together while multi-tasking between homework, or trick or treaters at the door, or football and whatever else comes about during a cool autumn night. Enjoy!

Total Time:

35 minutes

Serves:

7

Ingredients

  • 1 Tbsp. olive oil
  • 1 diced sweet onion
  • 3 Tbsp. tomato paste
  • 3 cl. garlic minced.
  • 1 lbs. 8/20 ground meat.
  • 1 Tbsp. Nanny Bubby’s Taco Seasoning*
  • 1 c. beef stock
  • 8 oz. elbow macaroni cooked
  • 6 oz. shredded sharp Cheddar cheese.
  • Kosher salt and pepper to taste.
  • Sour cream green onions, and avocado for garnish.

Directions

  • In a large, heated cast iron skillet add the olive oil. As soon as it shimmers, add the onion and brown. This should take about 5-7 minutes.
  • Add the tomato paste and cook until it caramelizes and brown bits begin to form at the bottom of the pan.
  • Add the garlic and sauté with the onion and paste for about 30 seconds. If the garlic begins to burn add a tablespoon of the beef broth to slow down the cooking.
  • Add the meat to the skillet. Stirring frequently while breaking up the ground meat with a wooden spoon or spatula, brown the meat about 7-9 minutes.
  • Add Nanny Bubby’s Taco Seasoning* to the meat and combine evenly coating the meat well.
  • Add the beef stock and bring to a boil and then let simmer for about 5-10 minutes until the sauce thickens.
  • Combine the elbow macaroni into the sauce and combine well.
  • Sprinkle the top heavily with the cheddar cheese and garnish with sour cream, green onions, and avocado.
  • Serve right out of the skillet along with traditional taco shells, jicama taco shells, or Cheese Keto taco shells.
  • Enjoy!

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Total Time:

45 minutes

Serves:

7

Ingredients

For the Filling

  • 1 c. ricotta
  • 1/2 anchovy fillet
  • 1 tsp. dried and crumbled oregano
  • 1 tsp. grated lemon zest
  • 1 tsp. Kosher salt
  • 1/2 tsp. Freshly ground black pepper

For the zucchini Blossoms

  • Blood Orange Olive oil for frying
  • 1 1/4 c. all-purpose flour
  • 1 tsp. kosher salt
  • 12 oz. chilled club soda or perrier
  • Zucchini blossoms stamens removed; about 12-16
  • Sea Salt

Directions

  • To fill about 16, combine ricotta, oregano, and lemon zest in a bowl. Season with kosher salt and freshly ground black pepper. Using a spoon, fill each blossom with about 1 tbs. ricotta mixture.
  • In a large pot, heat about 2'' oil over medium heat until a deep-fry thermometer reads 360°-375°.
  • Combine flour and salt in a medium bowl, then whisk in club soda until almost smooth (some small lumps are welcome-don't overwhisk or you'll deflate the batter).
  • One by one, dredge the blossoms in batter, shaking of the excess; gently lay them in the oil, without crowding the pan.
  • Cook, flipping once with a slotted spoon, until golden brown, 2-3 minutes total.
  • Transfer to paper towels to drain.
  • Sprinkle with sea salt and devour while hot.

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Total Time:

Serves:

Ingredients

  • 1 cabbage sliced quartered and then sliced thin
  • 2 Tbsp. Himalayan Pink Salt or Kosher Salt
  • 1 outer leaf of cabbage cut round the size of the top of a lid

Directions

  • Chop or shred cabbage. Place in a large ceramic or glass bowl and sprinkle with salt. Combine well with your hands until all the cabbage has been coated with the salt.
  • Let the mixture sit for about 1/2 hour. This allows the salt to pull the juices out of the cabbage.
  • After 1/2 hour or so (you can let it sit for hours), massage the cabbage with clean hands. Massage until the juice begins to drip down to the bottom of the bowl (about 5 minutes).
  • Pack the wilted cabbage down into your canning jars.
  • Tightly pack it in as well as you can. Make sure There is space between the top of the cabbage and the rim of the jar.
  • Cut one of the outer leaves of the cabbage in a circle about the size of the lid. Using one of the clean, outer leaves of the cabbage, lay it on top and press the cabbage below the surface of the water.
  • You might need to weight it with a clean rock or buy a fermenting weight.
  • Screw your lid on tightly keep in a cool dark place for 2-5 weeks.

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Total Time:

30 minutes

Serves:

6

Ingredients

  • 1.25 lbs. Green Brussels Sprousts trimmed and halved
  • 1.25 lbs. Purple Brussels Sprousts trimmed and halved
  • 3 Tbs. Olive oil
  • 1/4 C. Butter 1/2 stick
  • 2 Tbs. Yellow Mustard Seed
  • 1/4 C. coarse grained French Mustard
  • 1/2 Tsp. Salt and fresh Ground pepper
  • 3/4 C. dried cranberries

Directions

  • Pre heat oven to 375 degrees.
  • Toss Brussels Sprouts with Olive Oil and Salt And Pepper.
  • Roast in the oven on a cookie sheet for about 25 minutes or until the outer leaves begin to brown.
  • Just before serving melt the butter in a small saucepan until the butter begins to lightly brown.
  • Blend in the mustard and mustard seed and pour over the Brussels sprouts.
  • Toss gently with salt and pepper and the cranberries and be sure the sprouts are covered well with the butter/mustard mixture

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Total Time:

40 minutes

Serves:

8

Ingredients

  • 2 1/2 lbs. bag frozen kernel corn
  • 1 c. whipping cream
  • 1 c. whole milk
  • 1 tsp. salt
  • 2 Tbsp. Sugar
  • Dash cayenne pepper
  • 2 oz. melted butter
  • 1 ½ oz flour

Directions

  • Combine all ingredients except (butter & flour) bring all to boil.
  • Simmer 5 minutes.
  • Blend butter with flour and make a roux, add to corn, mix well, remove from heat.
  • Put finished corn in a heatproof casserole, sprinkle with Parmesan cheese, and place under broiler until evenly browned.
  • If making ahead: after refrigerating the day ahead, bake at 350 ° for 20-25 minutes until bubbling and then add the parmesan cheese and broil till browned.

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I love stone fruit in the summer, especially nectarines. I rarely reach for peaches over nectarines, but this recipe would not be as good without a peach to accompany it. It looks like summer, smells like summer and tastes like summer! Enjoy!!

Total Time:

25 minutes

Serves:

7

Ingredients

  • 4 peaches cut in half lengthwise and pitted
  • 2-3 squirt avocado oil spray
  • 2 Tbsp. Blood Orange Olive oil
  • 1 qt. Vanilla flavored Greek yogurt
  • ¼ c. local honey
  • ½ c. granola homemade or store bought
  • ½ c. chopped pistachio nuts.
  • 8 to 10 fresh mint leaves

Directions

  • Using a sharp knife, slice the peaches in half lengthwise. Twist the peach to remove the first half from the pit. Use a grapefruit spoon to wedge the stone pit out of the second half.
  • Heat a griddle to about 425° and grease with avocado oil spray. While it is heating brush the blood orange olive oil onto the meat side of the peaches. Place meat side down onto the griddle and cook for approximately 4-5 minutes until the golden brown grill marks are evident on the meat.
  • Transfer the peaches to a lovely serving plate and then dollop the vanilla flavored yogurt into the hole of each peach half. Drizzle the honey onto the yogurt and even onto the plate for décor. Sprinkle with the granola and add a fresh mint leaf to the top of each peach and chopped mint sprinkled over the plate. It will be beautiful!
  • Enjoy!

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Total Time:

15 minutes

Serves:

5

Ingredients

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  • 1 Green Onion chopped
  • 5 stems Cilantro chopped
  • 1 Tbsp. Lemon or Lime Juice

Directions

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I had only seen black garlic in a specialty grocery store a few times. Because of it’s darkish nature I assumed that would mean it was spicier or had MORE of a potent garlic taste. It seemed scary so I stayed away from it. Come to find out, black garlic is sweeter and has more of a molasses flavor when you first bite into it finishing with a strong citrus or slight vinegar taste. It doesn’t give you bad breath after eating and is delicious when eaten raw!!! It is my new favorite thing. When paired with more exotic recipes it opens up a whole new avenue for one’s palette! Enjoy!!

Total Time:

40 minutes

Serves:

6

Ingredients

  • 1 large flat bread
  • 4 Tbsp. olive oil separated
  • 2 Tbsp. unsalted butter
  • 3 sweet onions sliced and then cut in half
  • 5 cloves black garlic diced
  • 4 oz. fig jelly
  • 1 oz. fresh orange juice
  • 3 oz. goat cheese at room temperature
  • 5-7 fresh figs sliced in half lengthwise
  • 2 c. fresh baby arugula tossed lightly in olive oil
  • 2 tsp. orange zest about 1 orange
  • Salt and pepper to taste

Directions

  • Preheat oven to 375°
  • Brush the flatbread both front and back with 2 Tbsp. olive oil and place on a sheet pan covered in parchment. In a hot sauté pan add the remaining olive oil and butter.
  • Turn the heat to medium and begin to cook the onions until caramelized. Once the onions are caramelized to your desire add the diced black garlic and cook for no more than one minute.
  • Add the orange juice to the fig jelly and stir till mixed well. Add the fig jelly mixture to the cooled onions and garlic.
  • Spread the onion mixture on the flatbread leaving about ¼ of an inch on all sides. Add small dollops of goat cheese evenly onto the flatbread and then add the figs between the dollops.
  • Place into the oven for about 15-20 minutes depending on your oven until the cheese begins to melt.
  • Add the arugula to the top of the flat bread and dust with the orange zest for beautiful color and taste.
  • Enjoy!

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Serves:

6-8

Total Time:

30 minutes
To Make

Ingredients:

  • 2 bunches of French radishes

  • 2 Tbsp. olive oil

  • 1 tsp. kosher salt

  • ½ tsp. fresh ground black pepper

      Directions:

      Pre heat oven to 375 degrees. 

      Wash the radishes and leaves and then trim the leaves to about ½ to 1 inch long.

      Slice the radishes in half, length wise.  Place the radishes in a pot with a steamer basket and steam till just tender.

      Place on a sheet pan covered in parchment paper flat side up and then drizzle or brush olive oil on the top and sprinkle with the salt and pepper.

      Let the radishes roast about 20 minutes.  And……here is where your instincts and intuition come into play.  Soon you will begin to smell the radishes roasting and then your eyes will tell you when they are caramelized to your liking.  When you see that they are done.  Enjoy!

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      When I first started to cook, there were somethings that just seemed like total extravaganzas that I would never learn and really had no desire to learn. So, the idea of making my own homemade ricotta cheese never, and I mean NEVER occurred to me. Then I saw a chef demonstrate how easy it was and I was sold. The truth is, when I serve my own homemade ricotta cheese as an appetizer, I WOW my guests whether they are family or friends. Frankly, you can serve the most simple and unimpressive meal but if you start by saying, “I hope you enjoy this homemade ricotta cheese that I whipped up about 2 hours ago,” whoever “they” are, “they” won’t be able to stop talking about what a fabulous cook you are. Enjoy!!!

      Total Time:

      45 minutes

      Serves:

      7

      Ingredients

      • 4 c. whole milk
      • 2 c. heavy cream
      • 1 tsp. Kosher salt
      • 3 Tbsp. White wine vinegar
      • For the roasted tomatoes:
      • 3 c. cherry tomato medley
      • ¼ c. EVOO extra virgin olive oil
      • 2 tsp. kosher salt
      • 1 tsp. ground pepper
      • ¼ c. Basil Chiffonade

      Directions

      • Dampen 2 layers of cheesecloth with water and line a large sieve with the cheesecloth.
      • Set the sieve over a deep bowl.
      • Pour the milk and cream into an enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
      • Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta remaining in the sieve to a bowl. Use immediately and eat warm or place in the refrigerator in a sealed container for up to 5 days.
      • For the Roasted Tomatoes:
      • Preheat oven to 400°
      • Drizzle the tomatoes with the olive oil, salt and pepper, and toss until well coated. Cover a sheet pan with parchment paper and lay the tomatoes out on the parchment and then place into the oven for 10-12 minutes.
      • Place the ricotta in the center of a platter and spoon the roasted tomatoes over the top and around the sides. Sprinkle with coarse French sea salt and the basil and ENJOY!!

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      Pinkglow® Pineapple Carpaccio

      By Tasha Ann Powell I love learning about a new fruit that has only been on the planet in development for five years. And, it has only been on the market for 2 years at the writing of this recipe in January of 2022. I am talking about the Pinkglow ® pineapple grown in Costa Rica by Delmonte and distributed in America by Melissa’s Produce. This hybrid pineapple is so sweet and smooth. This recipe was taught to me by Tasha Ann Powell, a very talented food blogger and “Pitcher and Powell” food tour operator in Morocco, Provence and Italy. It makes a beautiful presentation and an even more delicious dessert! The edible gold just brings it to a whole new level. Enjoy!

      Total Time:

      30 minutes

      Serves:

      6

      Ingredients

      • 1 medium PinkGlow® pineapple or yellow pineapple very thinly sliced (use meat slicer or mandolin)
      • 1 tsp. ground cardamon
      • 1 tsp. ground cinnamon
      • ½ tsp. chili flakes
      • 1 inch piece of ginger peeled and grated with a Microplane®
      • Juice from half of a lime
      • 8 mint leaves finely shredded for garnish
      • ¼ c. pomegranate seeds for garnish
      • Edible gold

      For the Simple Syrup

      • 4 oz. water
      • ½ c. sugar

      Directions

      • Slice the pineapple paper thin on a meat slicer or on a mandolin. Place the pineapple slices in a clockwise fashion on the surface of the plate. Combine the cardamon, cinnamon, chili flakes, ginger and lime juice in a bowl using a whisk. Combine into the simple syrup and drizzle over the pineapple. Garnish plate with the mint and raspberries.

      For the Simple Syrup

      • Combine the water and sugar in a sauce pan and simmer until the sugar is liquified and part of the water.
      • Enjoy!

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      Notes

      TIP: The edible gold can be found at www.easyleafproducts.com

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      I love this recipe!!!  It’s just Brussels Sprouts, but served on the stalk just puts smiles on people faces and it makes it so festive.  These stalks are usually only available between Thanksgiving and right before Christmas.  What makes these so delicious is that the stalk raises the sprouts themselves up off the roasting pan and the hot air from the oven can penetrate the over and under of the sprouts and the turn out extra crispy and golden and soft.  Enjoy!

      Serves:

      8

      Total Time:

      45 minutes

      To Make

      Ingredients:

      • 1 large stalk of Brussels Sprouts
      • Avocado oil spray

      • Kosher Salt and pepper to taste

      For the dipping sauce:

      • 1/3 cup mayonnaise or substitute Greek Yogurt
      • 3 Tbsp. Dijon mustard
      • 2 Tbsp. lemon juice
      • 1 Tbsp. White balsamic of your choice
      • ½ tsp. liquid stevia
      • Healthy pinch of salt

      Directions:

      Pre heat oven to 375 degrees. 

      Spray the stalk and all the sprouts over and under with the avocado spray.  Salt and pepper generously.  Place in the oven for 25-35 minutes till sprouts are browned, crispy and yet able to pull of the stalk easily with a fork.

       For the dipping sauce:

       Combine all ingredients and whisk together.  Place in the refrigerator for about 30 minutes before serving for optimum taste.

       Enjoy!

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      Donnie’s Amazing Mac ‘N Cheese

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      Thanksgiving sides always seem to find a place on our tables when they represent something special to a family. Whether it is a dish that represents our past and the ancestor’s original country of origin, or a side dish that was made by someone we love who is no longer with us. These sides fill our stomachs but most importantly they warm our hearts. This Mac ‘n Cheese recipe was Don Hamrick’s mothers favorite signature dish. Each time he makes it, the aromas, the visual of the dish, and the making of it brings her back, close to the family, and she lives on in their memories through this dish. Enjoy.

      Total Time:

      1 hour

      Serves:

      8

      Ingredients

      • 1 lb. Penne Pasta
      • 2 ¼ c. milk you can use 2% if you prefer
      • 8 Tbsp. flour
      • 6 Tbsp. unsalted butter
      • 4 oz. mascarpone
      • 4 oz. parmesan
      • 8 oz. shredded sharp white cheddar
      • 8 oz. shredded sharp yellow cheddar for top
      • 2 tsp. Kosher salt
      • 1 Tbsp. black pepper
      • 1 tsp. nutmeg

      Directions

      • Preheat oven to 350°.
      • Prepare pasta to directions on the box.
      • In separate 2 qt. pan melt butter on medium heat. Stir in flour and whisk constantly to blend with melted butter. When flour is completely included, slowly stir in the milk while whisking all the time. Make sure there are no clumps & everything is becoming silky smooth.
      • After milk is totally incorporated add the mascarpone, parmesan & white cheddar while stirring to maintain consistency. Reduce heat to low. Add black pepper & nutmeg. Stir for 2 more minutes then turn off heat.
      • Add drained pasta & stir to coat completely.
      • Empty pasta into 9 X 12 dish.
      • Use ½ of sharp cheddar to cover top & bake at 350° for 25 minutes.
      • When hot & bubbly pull out & cover the top with the remaining cheddar cheese then top broil for 2-3 minutes until it looks just right to you. Watch it closely as broil happens quickly!
      • Cool & enjoy!

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      Serves:

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      • 3 Tbsp. of avocado oil

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      There are times I have thought that the flavored oils I buy from Temecula Olive Oil Company are for just finishing a recipe not actually roasting from the start. Yesterday I did over an hour interview with Thom Curry the owner and General Manager of TOOC and learned that roasting or deep frying with the flavored oils is a great way to begin any recipe. Joila!!! Below we begin again with his recommendation.

      Total Time:

      45 minutes

      Serves:

      4

      Ingredients

      • 1 head purple cauliflower
      • 1 bunch heirloom carrots
      • 2 small bunches broccoli
      • 1 ½ Tbs. TOOC fresh jalapeno
      • 1 ½ Tbs. TOOC fresh lime olive oil
      • 1 Tbs. TOOC vanilla and fig balsamic vinegar
      • 1 tsp. Kosher salt
      • ½ tsp. black pepper

      Directions

      • Heat the oven to 375°
      • Line a sheet pan with parchment paper.
      • Clean and chop vegetables into bite size pieces and place on sheet pan.
      • Drizzle vegetables with olive oils and vinegar, toss to coat, and then sprinkle with salt and pepper.
      • Roast for 25 minutes. Halfway through cooking, turn pan and toss vegetables.
      • Finish with a pinch of sea salt and some reserved fresh lime olive oil.

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      Mascarpone & Lemon, Thyme Gnocchi with Thyme Butter Sauce

      Mascarpone & Lemon, Thyme Gnocchi with Thyme Butter Sauce

      Gnocchi looks daunting, but it isn’t. The first time I made it myself I was shocked at how easy it was and how fun it was. When I coached a client through the process, she giggled with joy at how easy it was and how she could wow her guests by making homemade gnocchi. My memory…..we had a great time together working through this recipe and the satisfaction of conquering this recipe will live on in memory and smiles forever! Enjoy!

      Total Time:

      45 minutes

      Serves:

      8

      Ingredients

      • 1 c. 8 ounces mascarpone cheese, at room temperature
      • 1 c. 4 ounces grated Parmesan
      • 1 tsp. Kosher Salt
      • 1/4 tsp. ground nutmeg
      • Zest of 2 large lemons
      • 1 large egg at room temperature
      • 1 large egg yolk at room temperature
      • 3/4 c. all-purpose flour plus extra for forming the gnocchi
      • 1 Tbs thyme leaves
      • 3 Tbs. butter
      • For the Sauce:
      • 1/2 c. unsalted butter
      • 1 tsp. kosher salt
      • 2 tsp. fresh thyme leaves
      • 1 Tbs. tarragon
      • 1 tsp. lemon zest
      • 1/4 c. shaved Pecorino Romano cheese

      Directions

      • Combine the mascarpone cheese, Parmesan, salt, nutmeg, lemon zest, thyme, egg and egg yolk in a bowl.
      • Beat together using a hand mixer on medium speed until light and fluffy, about 1 minute.
      • Gradually beat in the flour until the mixture forms a soft dough.
      • Sprinkle a pie pan or rimmed baking sheet with flour.
      • Drop 1-teaspoon-size pieces of dough into the pie pan using 2 small spoons.
      • Shake the pan gently to cover the dough with flour.
      • Gently roll the pieces of dough into oval shapes.
      • For the Sauce:
      • Meanwhile, cook the butter and salt in a heavy medium skillet until it begins to brown, about 1 minutes. Add the gnocchi and brown each side of the Gnocchi for about 2 minutes per side on medium heat. Remove gnocchi to a plate.
      • Remove the skillet from the heat and stir in the chopped thyme, tarragon, and lemon zest. And toss gently. Add back in the gnocchi. You can serve it right out of the skillet, and it is amazing. Sprinkle with Pecorino Romano and extra Thyme and serve.

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      Fresh Mozzarella-Strawberry Caprese Salad

      Fresh Mozzarella-Strawberry Caprese Salad

      Total Time:

      30 minutes

      Serves:

      9

      Ingredients

      Honey-Balsamic Vinaigrette

      • 2 1/2 Tbsp. balsamic vinegar
      • 1 1/2 Tbsp´. honey
      • 1/4 c. olive oil
      • Salt and pepper to taste

      Salad

      • 2 bags 5 ounces each fresh baby spinach (about 10 cups)
      • 1 c. fresh basil leaves coarsely chopped
      • 1 lb. fresh strawberries hulled and quartered (3 cups)
      • 1 pint cherry tomatoes quartered
      • 2 containers (8 ounces each) Crave Brothers Farmstead Classics Fresh Mozzarella cheese – Ciliegine (cherry-sized balls), drained and each ball cut in half
      • 1 package (16 ounces) Crave Brothers Farmstead Classics Fresh Mozzarella cheese – Log
      • Fresh basil leaves

      Directions

      Vinaigrette

      • Whisk balsamic vinegar and honey in a small bowl. Slowly whisk in olive oil. Season with salt and pepper to taste.

      Salad

      • Combine spinach and basil in a large bowl; toss with half of the vinaigrette.
      • Place half of the spinach mixture in a serving bowl. Top with half of the strawberries, tomatoes and fresh mozzarella ciliegine.
      • Drizzle with half of the remaining vinaigrette.
      • Repeat layers, starting with the spinach mixture.
      • Cut fresh mozzarella log lengthwise into 1/4-inch slices.
      • Cut slices with a bunny-shaped cookie cutter, about 2 inches.
      • Garnish salad with bunnies and basil.

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      Spring Asparagus-Parmesan Tart

      Spring Asparagus-Parmesan Tart

      Total Time:

      1 hour 10 minutes

      Serves:

      8

      Ingredients

      • 3 oz. Sartori SarVecchio® Parmesan cheese divided
      • 2 Tbsp. butter cubed
      • 1 large sweet onion halved and thinly sliced
      • 1/4 tsp. each salt and pepper
      • 1/3 c. heavy whipping cream
      • 1 sheet frozen puff pastry thawed
      • 1/2 lb. fresh asparagus spears trimmed and blanched
      • 8 cherry tomatoes halved
      • 2 tsp. lemon zest

      Directions

      • Heat oven to 425°F.
      • Shred 1/4 c parmesan. Finely shred remaining parmesan.
      • Melt butter in a heavy, large skillet over medium heat. Add onion, salt and pepper; cook for 10 minutes, stirring frequently.
      • Reduce heat to medium-low. Cook for 20-25 minutes longer or until onion is golden brown, stirring occasionally.
      • Gradually stir in cream. Bring just to a boil; cook and stir until cream is reduced and thickened. Remove from the heat.
      • Stir in shredded parmesan until melted; set aside.
      • Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.
      • Unfold pastry on a lightly floured surface; roll out pastry to a 15 x 10-inch rectangle.
      • Place pastry in prepared pan. Score a 1/2-inch border on edges of pastry with sharp knife. Prick pastry with a fork.
      • Spoon reserved onion mixture to edges of scored pastry. Arrange asparagus and tomatoes on top.
      • Bake for 18-20 minutes or until pastry is golden brown.
      • Sprinkle with finely shredded parmesan. Cool on a wire rack for 10 minutes.
      • Sprinkle with lemon zest just before cutting. Serve warm or at room temperature.

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      Wellness Drink

      Wellness Drink

      A warm wellness drink to help you weather the cold and flu season!

      Total Time:

      Serves:

      Ingredients

      • 1 Tbsp. fresh grated turmeric packed or 1/2 tsp ground, though fresh is best
      • 1 Tbsp. fresh grated ginger packed or 1/2 tsp ground, though fresh is best
      • 1 whole lemon juiced 3 Tbsp or 45 ml juice plus leftover rind
      • 1-2 tbs. raw honey
      • 1 pinch. cayenne pepper optional or cracked black pepper
      • 3 c. filtered water
      • To a small saucepan add turmeric, ginger, lemon juice and leftover lemon rind, honey, cayenne (optional), and filtered water.

      Directions

      • Bring to a simmer (not a boil) over medium to medium-high heat (5 minutes). Then turn off heat. Set a small strainer over mug and pour, should be 2 portions. If the tonic is too potent for you, dilute with more hot/warm water. Store (strained) leftovers in the refrigerator up to 2-3 days.
      • Reheat on the stovetop until just warm.

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      When I was young the only time we ever ate Brussels Sprouts is on Thanksgiving.  Frankly, I never liked them.  Yet, every Thanksgiving when I became an adult, I had to have them our table.  I still did not like them.  Then, one day, I read this recipe and fell in love with it. When I switched our Thanksgiving table to this Brussels sprout recipe everyone fell in love with it. 

      Tip:  this can be made the day ahead or hours earlier and reheated in the microwave or in an oven covered before serving.

      Serves:

      6 – 8

      Total Time:

      30 minutes

      To Prepare

      Ingredients:

      • 1.25 Lbs. of Green Brussels Sprouts (trimmed and halved)
      • 1.25 Lbs. of Purple Brussels Sprouts (trimmed and halved)
      • 3 Tbs. Olive oil
      • 1/4 C. Butter (1/2 stick)
      • 2 Tbs. Yellow Mustard Seed
      • 1/4 C. coarse grained French Mustard
      • 1/2 tsp. salt and fresh ground pepper
      • 3/4 C. dried cranberries

      Directions:

      Pre heat oven to 375 degrees

      Toss Brussel Sprouts with Olive Oil and Salt and Pepper. Roast in the oven on a cookie sheet for about 25 minutes or until the outer leaves begin to brown.

      Just before serving melt the butter in a small saucepan until the butter begins to lightly brown. Blend in the mustard and mustard seed and pour over the Brussel sprouts.  Toss gently with salt and pepper and the cranberries and be sure the sprouts are covered well with the butter/mustard mixture.

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      Sautéed Rainbow Chard

      Sautéed Rainbow Chard

      One of the very first vegetables I seeded and planted was Rainbow Chard. I had never cooked or eaten this vegetable before, but it sure is pretty and I was very successful in growing it. Hence, I surely needed to figure out how to cook it. When I first harvested it, I had only about 4-5 leaves and when I cooked them, they began to wilt and soften. They cooked down to about a half dollar size amount of vegetables. That same wilt and that “far less than you started with experience” happens with spinach too, and I hate that. So, I set out to solve it. Through my experiments I found that chard and/or spinach does not wilt away so quickly if you cook it with another heartier vegetable. It is much easier to control that way. The cauliflower gives it substance and something to cling to. I add extra pepper during seasoning. It just gives this a remarkable flavor. Enjoy!

      Total Time:

      40 minutes

      Serves:

      5

      Ingredients

      • 2 lbs. Rainbow Chard & Stems
      • 2 Sweet onions
      • 2 Cloves of garlic
      • 1-16 Oz. Package of riced cauliflower
      • 2 Tbs. Butter
      • 2 Tbs. Olive oil
      • Salt and extra pepper to taste

      Directions

      • On a medium heat, add the butter and olive oil to a large sauté pan. Starting with the onions, slice in thin rounds and then cut the rounds in half.
      • Sauté until golden brown and caramelized about 5-7 minutes.
      • Mince the garlic and add to the onions. Sauté for about 1 minute before it turns brown.
      • Add the cauliflower and stir the cauliflower until it softens and looks a bit transparent.
      • Chop off the stem of the chard right at the base of the leaf.
      • Taking about 5 leaves at a time stack them on top of each other and then roll them like a cigar.
      • Chiffonade the chard by slicing in ¼ inch slices across the rolled chard.
      • Slice the stems of the chard in thin slices the way you would celery.
      • Add the chard stems to the pan and cook until soft.
      • Add the chiffonade chard and cook until hot and slightly wilted. Serve immediately.

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      Dry Fermenting Cabbage And Wet Fermenting Vegetables

      I first discovered fermenting from my gardening mentor @organizerBrenda. I am a fan of Dr. Zach Bush, as well, and heard him talking incessantly about how healthy fermented fruits and vegetables are. Then I began doing research on our ancestry food chain wondering what our human ancestors ate during the dead of winter. What I discovered is that they fermented fruits and veggies during the harvest of the fall and ate them all winter. What is surprising is how unbelievably easy it is. BTW, fermented vegetables are the easiest way to heal your gut. No probiotics needed if you are eating fermented. 1-2 servings a day and you are enriching your gut lining and getting good and healthy. During the Covid lockdown, we were really cautious about eating lots of sauerkraut, (no one was hoarding sauerkraut, so it was plentiful to purchase) to keep our immune system and guts strong and healthy.

      Total Time:

      45 minutes

      Serves:

      3

      Ingredients

      Dry Fermenting

      • 1 cabbage sliced quartered and then sliced thin
      • 2 Tbsp. Himalayan Pink Salt or Kosher Salt
      • 1 outer leaf of cabbage cut round the size of the top of a lid

      Wet Fermenting Vegetables

      • 2 c. filtered water
      • 2 Tbsp. Himalayan Pink Sea Salt or Kosher Salt

      Directions

      Dry Fermenting

      • Chop or shred cabbage. Place in a large ceramic or glass bowl and sprinkle with salt. Combine well with your hands until all the cabbage has been coated with the salt.
      • Let the mixture sit for about 1/2 hour. This allows the salt to pull the juices out of the cabbage.
      • After 1/2 hour or so (you can let it sit for hours), massage the cabbage with clean hands. Massage until the juice begins to drip down to the bottom of the bowl (about 5 minutes).
      • Pack the wilted cabbage down into your canning jars. Tightly pack it in as well as you can. Make sure There is space between the top of the cabbage and the rim of the jar.
      • Cut one of the outer leaves of the cabbage in a circle about the size of the lid. Using one of the clean, outer leaves of the cabbage, lay it on top and press the cabbage below the surface of the water. You might need to weight it with a clean rock or buy a fermenting weight.
      • Screw your lid on tightly keep in a cool dark place for 2-5 weeks.
      • Tip: It is normal to see bubbles, white scum, or foam on top during the fermentation. You shouldn’t see any actual mold, though. If you do, scrape it off the top, and make sure all the rest of the cabbage is fully submerged. All cabbage below the brine level should still be fine.

      Wet Fermenting Vegetables

      • Use any Vegetables of your choice. Some ideas are: carrots, garlic, cauliflower, lemons, radishes, just be creative.
      • Fill your jar tightly with all of our veggies and herbs. Pour the salted water over the top of the veggies and fill the jar to the top. Place your lid on tightly and store in a cool dark place for 10 – 14 days. It is normal for the water to get cloudy and for it to bubble. If it gets moldy, air has gotten inside. Once opened, place in the refrigerator.

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      Collard greens can be very tough and bitter. I discovered the process of cooking them for 30 minutes, letting them cool covered for 20 minutes and then simmering them again for 30 minutes before serving. This way you can make them ahead. I made this discovery when pre-cooking them for a live TV show and when they were re-heated and cooked they were more delicious than any other time I had prepared them. Sometimes accidental discoveries are the best discoveries. Enjoy!

      Total Time:

      2 hours

      Serves:

      6

      Ingredients

      • 1 Tbsp. Olive oil
      • 1 Tbsp. Butter
      • 2 large shallots chopped
      • 3 scallions chopped, white and green parts
      • 1 tsp. red pepper flakes
      • 1 clove garlic
      • 1.5 Lbs. collard greens chopped
      • 1 ½ c. vegetable stock
      • 9 cherry tomatoes halved
      • Kosher salt and freshly ground pepper to taste

      Directions

      • In a large skillet with a top, add the oil and butter and heat over medium heat.
      • Sauté the shallots and scallions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute.
      • Add the vegetable stock, cover and bring to a simmer until the greens are tender, about 30 minutes.
      • Cover and cook for about 20 minutes at least, and then simmer again for another 30 minutes.
      • Add the tomatoes and season with salt and freshly ground black pepper.

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      Total Time:

      20 minutes

      Serves:

      5

      Ingredients

      • 2 c. organic breadcrumbs
      • 4 Tbsp. freshly grated parmesan cheese
      • 1 tsp. smoked paprika
      • 4 tsp. Italian seasoning or Herbs de Provence
      • 1 tsp. salt
      • ½ tsp. pepper
      • 4 c. small cut veggies cauliflower, broccoli, zucchini, eggplant
      • 1 bottle organic olive oil spray

      Directions

      • Spray baking sheet.
      • Combine the breadcrumbs, cheese, paprika, salt and pepper in a baking dish for ease of breading.
      • Place the veggies of your choice into a mixing bowl and spray with the olive oil then roll each piece into the breadcrumb mixture and then place onto a baking sheet. (Or you can place the breadcrumb mixture into a bag and put the veggies into the mixture and shake till covered.)
      • Place on a baking sheet spaced apart so they roast not steam.
      • Bake 10 to 20 mins until they are tender and golden brown. Enjoy!

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      I am always looking for things that are delicious and different to bring a smile to the faces of my guests and family. I had heard of Jicama fries but was not successful finding a recipe for them. Most of them called for the fries to be deep fried, and that sort of defeated the idea for me of a healthy alternative to French Fries. So, let the experimenting begin! I found that smoked paprika is the key to this recipe’s great taste. Your guests will never know they are eating jicama unless they suddenly ask (and they might). The jicama is so much sweeter than potato fries. It takes a moment but watch your family and guests’ eyes sparkle when you tell them what they are eating.

      Total Time:

      20 minutes

      Serves:

      7

      Ingredients

      • 2 large whole jicamas or 2 to 3 packages of pre-sliced jicama from the market
      • 3-4 Tbsp. of EVOO or olive oil spray so as to cover all of the jicama
      • 1-2 Tbsp. of smoked paprika
      • 1 ½ Tbsp. Kosher salt

      Directions

      • Pre-heat oven to 425 degrees
      • Skin the Jicama and then slice it in half lengthwise.
      • Place the flat side of the jicama on the cutting board and proceed to slice cross-wise creating about ½ to ¾ inch slices.
      • Then, cut the slices that may be up to 2 inches wide into ½ to ¾ inch long slices to look like French fries. If you are using pre-packed cut jicama sticks (so much easier) start here.
      • Place the jicama sticks on a cookie sheet spray or sprinkle generously with the EVOO.
      • Sprinkle the fries with the smoked paprika and begin to toss with your hands until all of the fries are covered well on all sides with the paprika. The paprika allows the fries to look browned like real French fries and sweet potato fries and gives them a very smoky taste.
      • Sprinkle generously with Kosher salt and toss again.
      • Place them into the oven for 20-30 minutes until they are sizzling and browned and ready to devour.

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      Nanny Bubby’s Challah

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      I love tradition. So many of us are only two generations removed from our ancestors who crossed the pond to come to America. Many of us were raised with deep traditions that have taken a back seat to our fast-paced American lives. For me, I was raised with the traditions of Eastern European Jews. Our Thanksgiving table had things on that table that I, to this day, do not know how to pronounce or where to find it. As our families secularized and the old traditions seemed not to be as important as they once were, I still cling to wanting to share with my grandchildren who I am and how I grew up when I was their age. My full identity was that I was a Jew. I want to pass down what that means to me to my grandchildren, and this is what one of my most trusted rabbis told me: “Marla, if you do nothing else, every week make challah with your grandchildren and light Shabbat candles.” This recipe is so easy and helps me keep our traditions alive. Since my granddaughter, my little “Doll Face”, was two years old, we have been making challah together. It’s a good thing she can’t remember that when we started it was as hard and heavy as a hockey puck, LOL! But it’s been perfected now. Remember when you bake bread it never turns out exactly the same each week. It takes on the essence of you in that moment. If you are being distracted, if you are happy and joyful, if you are angry or feeling stressed your bread reflects back to you where you have been in the present moment while making it. Baking bread is like yoga or anything that brings you into the now. Just watch. Enjoy!

      Total Time:

      3 hours 15 minutes

      Serves:

      10

      Ingredients

      • 2 tsp. sugar
      • 2 tsp. rapid rise yeast
      • 2/3 c. warm water
      • 4 ½ c. bread flour
      • 2 large eggs
      • 1/3 c. sugar
      • 1/3 c. canola oil
      • 1 tsp. Kosher salt
      • ¾ c. warm water
      • 1 egg for egg wash prior to baking

      Directions

      • Combine the sugar, yeast and warm water and spin gently with a fork. Let sit for about 5 minutes till the yeast gives you about a one inch foamy top or more.
      • Put flour in mixer, make a well, and add the eggs, sugar, oil salt, water and yeast mixture. Mix on low just until ingredients are incorporated (about 30 seconds).
      • Change mixer to dough hook and knead for about five minutes. Add more flour if needed. Place dough in an oiled bowl and cover with a towel.
      • Place the bowl of dough in a warm dark place, which for me is my oven set at 125 degrees. Let dough rise for 1 ½ to 2 hours.
      • Punch the dough down. Braid the dough into one big or two small loaves.
      • Place braids on greased (or Silpat) baking sheet, cover and let rise for another 30 mins to 1 hour.
      • Pre heat oven to 325 degrees.
      • Brush tops of loaves with egg wash (one egg + one Tbsp. water).
      • Sprinkle with poppy or sesame seeds, or coarse salt, or Trader Joe’s Everything but the bagel seasoning if desired.
      • Bake one large loaf at convection at 325 degrees for 35 mins, or two small loaves at convection at 325 degrees for 30 mins.
      • For High Holy Days, I add one cup raisins and instead of braiding place in a circle on a baking sheet or into a spring form pan. Enjoy!

      Video

      Notes

      TIP: The “rule of thumb” for conventional ovens when translating from convection oven times and temps: the oven should be 25 degrees warmer than convection recipes and cook for 10 minutes longer.

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