Ingredients7 fresh figs1 round Brie cheese1/4 cup honey for drizzleFrench bread slices, toasted
Cooking ToolsSmall cast iron pan
Directions
Preheat oven to 350 degrees F. Place unwrapped Brie round in small cast iron pan. Place whole figs on top. Bake in oven for 15 minutes. Remove from oven and drizzle with honey. Serve with some French bread slices.
Serves 4
Ingredients1/2 lb. zucchini noodles1/2 lb. yellow squash noodles1/4 lb. carrot noodles1/2 cup olive oil1/4 cup apple cider vinegar1/4 cup honeysaltpepper
Cooking ToolsMedium mixing bowl
Directions
Whisk together; oil, vinegar & honey. Toss in zucchini, squash and carrots, coat evenly. Salt and pepper to taste.
Serves 4
Ingredients
1 box dry Fettuccine pasta
1 lb. medium shrimp, deveined, tail on
1 1/2 cups heavy cream
1 (7oz.)can Chipotle in Adobo sauce
1 green pepper, sliced thin
1 onion, sliced thin
2 cloves garlic, minced
3 tbsp butter
2 tbsp olive oil
1/4 cup Parmesan cheese
1/8 tsp ground nutmeg
salt
pepper
Cooking ToolsLarge pot1 large skillet1 medium skillet
Directions
Boil pasta in boiling salted water according to directions. In a medium skillet, add; olive oil on medium heat and saute green peppers, garlic and onions. In a large pan, add butter, cream and cook to thicken on low heat. As the sauce thickens, add in nutmeg, chipotle, shrimp and the cooked vegetables. Simmer to cook shrimp ( 3 minutes) then toss in cooked & drained pasta. Season with salt and pepper to taste. Toss in Parmesan cheese at the end of cooking. Garnish with minced parsley.
Serves 4
Ingredients4 large buns4 boneless, skinless chicken breast (thin)1/2 cup olive oil, dividedjuice of 1 lime2 garlic cloves, minced1 tbsp Fajita seasoning mix1 green pepper, sliced1 red pepper, sliced1 onion, slicetomato slices3 cups field greens, spinach or lettuce2 cups shredded Mexican blend cheesesaltpepper
Cooking ToolsMixing bowlOutdoor grillLarge skillet/frying pan
Directions
In a mixing bowl, whisk 1/4 cup olive oil, lime juice, garlic, Fajita seasoning mix. Place chicken breast into the marinade and toss and coat evenly. Place in refrigerator for at least 1-2 hours. Cook peppers and onion in the rest of the olive oil in a skillet until tender, salt & pepper to taste. Grill chicken on grill until done, the last minute add shredded cheese on top of grilled chicken to melt. Make sandwiches and add sliced tomatoes, sauteed peppers & onions then field greens.
Ingredients
Stonefire Artisan Flatbread https://www.stonefire.com/
4 eggs, whisked
4 bacon strips, cooked & chopped
1 cup smoked Gouda, shredded
1 tbsp Ricotta cheese
2 tbsp onions, sliced thin
1 tsp parsley, minced
olive oil for drizzle
salt
pepper
Cooking ToolsSmall mixing bowlSheet pan
Directions
Preheat oven 350 Degrees F. Hollow out the center of the flatbread, leaving the bottom layer of the flatbread intact. Leave a 1 inch border so the filling does not run out. Whisk eggs in a mixing bowl, add; 1/2 cup of Gouda, Ricotta, chopped bacon, salt& pepper. Pour egg mixture in the center and spread to fill hollowed out areas. Top the egg mixture the rest of the Gouda, onions and minced parsley. Drizzle some olive oil on top of flatbread including the edges. Bake in oven for 25 minutes.
Serves 2
Ingredients
4 Chilean Sea Bass Filet, skinless & boneless
2 gold potatoes, sliced thin
8 Campari tomatoes, halved
1 shallot, sliced thin
1 garlic clove, minced
1 1/2 cups mixed medley olives, pitted & diced
2 tsp capers, minced
8 pickled Peppadew peppers, diced
2 tbsp parsley, chopped
zest of 1 lemon
juice of half lemon
1/2 stick butter, melted
olive oil
salt
pepper
Cooking ToolsOutdoor grillMandolin slicerSmall mixing bowl
Directions
Preheat grill on high, then reduce to medium high. Make foil boats and drizzle bottom with some olive oil, set aside. In a mixing bowl, add; olives, peppers, shallots, garlic, capers, parsley, lemon zest, lemon juice and drizzle about 1 tbsp of olive oil and toss. Slice potatoes thin on a Mandolin. Layer potatoes at the bottom of foil boat, salt& pepper potatoes. Lay fish on top of potatoes and drizzle with some melted butter on each fish, lightly salt & pepper fish. Place halved tomatoes around each fish. Spoon olive mixture equally on top of each filet of fish. Place on preheated grills and shut lid and cook for approximately 20-25 minutes, depending on thickness.
Serves 4
Ingredients1 ripe mango, peeled & diced1 cup heavy cream1/2 cup whole milk1 packet of gelatin powder1/2 cup sugar1/4 tsp vanilla extractwhip cream
Cooking ToolsSmall saucepanSmall mixing bowlBlender
Directions
Heat heavy cream, sugar in a saucepan to a simmer not a boil. Whisk cold milk and gelatin powder in a mixing bowl until dissolved. Whisk in hot cream into the milk and gelatin mixture and whisk. Place fresh diced mango, vanilla extract and cream mixture into the blender and puree smooth. Pour into dessert glasses and place in refrigerator for a few hours to firm and chill. Serve with whip cream.
Serves 2
Seared Scallops With A Walnut Parsley Pistou Served With Roasted Tomatoes! Difficulty: Easy Prep Time: 30 minutes Cooking Time: 20 minut...
