Autumn Harvest Salad

Autumn Harvest Salad

Delicious Autumnal Flavors!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 25 minutes

Ingredients 

3 cups butternut squash, cubed

4+ servings field greens

2 cups cucumbers, diced

1/2 cup dried cranberries

1/2 cup almond slices

1/2 cup dried pumpkin seeds

1/2 cup sunflower seeds

1 cup feta cheese, diced

2 cups fresh blackberries 

1/2 cup red onion, sliced thin

1 cup cook quinoa 

olive oil

salt

pepper

 

1 cup favorite Vinaigrette  

Cooking Tools

Sheet pan

Large salad bowl

Directions

Preheat oven to 400 degrees F.  Place diced butternut squash on sheet pan and drizzle with olive oil and coat squash, salt & pepper, bake for 25 minutes. Cook quinoa according to box directions. Cool both the squash and quinoa before adding to the salad.  Mix all the salad ingredients in a large salad bowl and toss with your favorite vinaigrette, serve immediately.

Serves 4

Apple Tart

Apple Tart

Fall Is Just Around The Corner, Perfect Timing For This Delicious Dessert!

Difficulty: Easy

Prep time: 30 minutes

Cooking Time: 25 minutes

Ingredients

2 apples, peeled & cubed

2 packages of puff pastry dough

3/4 cup Stonewall Kitchen Cinnamon Apple Jelly

1 tsp apple pie spice

1 tsp vanilla extract 

2 tbsp regular Apple Jelly

juice of 1/2 lemon

2 tbsp pearl sugar (for topping)

1 Tbsp heaping cornstarch

1 egg, whisked

Cooking Tools

Sheet pan, lined with Silpat or parchment paper

Large mixing bowl

Pastry brush

Directions

Preheat oven to 400 Degrees F.  In a mixing bowl, mix together; apples, cinnamon apple jelly, spice, vanilla, cornstarch, lemon juice and toss until well mixed. On a lined sheet pan, prepare puff pastry dough ( shown below) spread apple jelly down the center of the dough and then add apple mixture in the center and fold the sides of dough over the filling., Brush top and sides of the dough with the whisked egg and sprinkle with pearl sugar. Bake in oven for 25 minutes. Remove from oven and let it come to room temperature before slicing.

Serves 6

 

Ricotta & Pear Bruschetta

Ricotta & Pear Bruschetta

A Rustic Appetizer Or A Simple Light Lunch!

Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 15 minutes

Ingredients

Ciabatta Bread, sliced 3 inch slices

2 pears, sliced thin

2 cups fresh Ricotta cheese

1 wedge of Robiola cheese

3 garlic cloves, pressed or minced

2 tbsp of agave or honey

minced parsley

butter

olive oil

salt

pepper

Cooking Tools

Food processor 

Cast iron pan

Directions

In the food processor, add in Ricotta cheese,  Robiola, garlic, 1 tbsp. olive oil, salt & pepper to taste. Pulse until completely smooth, set aside cheese mixture. In the cast iron pan, saute pear slices on medium heat in some butter, agave or honey and olive oil until slightly tender but not falling apart. Remove pears from pan and cool. In the same cast iron pan, no need to clean out pan, add in more butter and olive oil to completely coat bottom of pan on medium heat. Add Ciabatta bread, cut side down and toast until golden brown as it absorbs all the butter and olive oil. Set aside to cool until ready to make the bruschettas. Spread cheese mixture on a toasted slice of Ciabatta, top with some pears and minced parsley. If you want to make a sandwich, add the top half.

Serves 4

Dutch Oven Bread

 Dutch Oven Bread

No Knead Bread!

Difficulty: Easy

Prep Time: 2 hour 

Cooking Time: 50 minutes

Ingredients

3 cups AP flour + dusting

1 1/2 cup warm water

1 packet of active dry yeast ( 2 tsp)

1 tsp salt

Cooking Tools

Round Dutch Oven with lid

Large mixing bowl

Plastic wrap

Parchment paper (optional)

 

Directions

In a mixing bowl, add; warm water, yeast, flour & salt and mix with hand or wooden spoon.  If the dough is very wet, just add a small amount of flour but it will be stretchy and sticky.  Place plastic wrap over the bowl and set in a warm place for about an hour. Lift plastic and pull one side of the dough and fold onto itself, do this 3 additional times doing quarter turns. ( This allows for air pockets in the dough).  Place plastic on and let rise for additional 20 minutes and repeat the fold overs, do this additional 3 times. Preheat oven to 450 degrees with the empty Dutch Oven with lid for at least 30 minutes. Remove Dutch oven and dust inside of the Dutch Oven with flour and carefully place the the ball shaped dough into the Dutch oven and cut an X on top and dust once agin with flour on top.  Place the lid back on top and return to the oven and bake for 30 minutes, then remove the lid and bake for an additional 20-25 minutes. ( If you decide to line the Dutch Oven with parchment paper, place bread on parchment paper before lowering into the Dutch Oven. Remove bread from Dutch oven and let cool slightly before slicing.

Yields: 1 loaf

Burrata With Caramelized Donut Peaches

Burrata With Caramelized Donut Peaches

Makes For A Perfect Summer Appetizer!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 10 minutes

Ingredients

2 Burrata

5-7 Donut peaches, ripe, not mushy 

1/4 cup sugar

1 tsp apple cider vinegar 

minced parsley, garnish

olive oil for drizzle

Focaccia Bread 

Cooking Tools

Frying pan 

Directions

Cut peaches into cubes and place on heated pan and saute until some juices run out.  Sprinkle in the sugar, vinegar and continue to saute until sugar melts and starts to caramelized, remove from heat and cool.  Place cut open Burrata on a serving dish and place cooled peaches over Burrata.  Garnish with minced parsley, drizzle with olive oil and serve with Focaccia bread.

Serves 4 

Mango Sago

Mango Sago

A Delicious Cantonese Dessert, Originating From A Renowned Hong Kong Restaurant, Lei Garden.

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 10 minutes

Ingredients

4 ripe mangoes, diced

2 cups cooked tapioca , rinsed

1 can coconut milk

1 can sweetened condensed milk 

1 cup coconut jelly cubes (optional)

Cooking Tools

Small pot

Medium mixing bowl 

Directions

Cook Tapioca in boiling water, according to box directions, drain & rinse.  In a mixing bowl, add coconut milk and sweetened condensed milk and whisk un til smooth.  Add in the rest of the ingredients and mix. Place in the refrigerator for a few hours to chill.

Serves 6

 

 

Taleggio & Pistachio Flatbread

Taleggio & Pistachio Flatbread

Great For a Light Dinner Or A Snack!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: 10-12 minutes

Ingredients

4 Stonefire Naan flatbread, small or large

1 large wedge of Taleggio cheese, (rind removed) pulled chunks

1/2 cup thinly sliced red onion

1/2 cup crushed pistachios 

1 tsp fresh lemon zest

1 tsp minced parsley

olive oil for drizzle

Tools

Cast iron pan or sheet pan 

Directions

Preheat oven 350 degrees F. Grease bottom of pan with a little olive oil and place flatbread on pan. Place cheese equally amongst the bread, add the onions, pistachio, lemon zest and parsley on top of the cheese. Drizzle with some olive oil and bake in the oven for 10-12 minutes, Remove and serve hot/warm. Cook's Notes: the cheese and pistachio are already salty so no need to add salt, but you can adjust your seasoning to suit your taste.

Serves 2