Recipes2018-03-07T21:30:59+00:00

Appetizers

Egg Mushroom Frittata

Egg & Mushroom Frittata

Egg and Mushroom Frittata Ingredients: 12 large eggs ½ cup cream 1/4 teaspoon freshly ground black pepper 1/2 teaspoon salt, divided 1 tablespoon extra-virgin olive oil, divided 1 (8-ounce) package sliced mushrooms 3/4 cup chopped green onions 1/3 cup chopped fresh basil 1/2 cup finely grated fresh pecorino Romano cheese Grated Lemon zest 2 teaspoons lemon juice 2 cups baby ...
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Healthy Protein-Rich Bread

[Total: 2    Average: 5/5]

Healthy Protein-Rich Bread

Ingredients:

  • 1 ½ cups rolled oats

  • 1 cup sunflower seeds

  • ½ cup flax seeds

  • 4 Tbsp psyllium seed husks (3 Tbsp. if using psyllium husk powder)

  • 2 Tbsp chia seeds

  • ½ cup almonds or hazelnuts

  • 1 Tbsp maple syrup (for sugar-free diets, use a pinch of stevia)

  • 3 Tbsp melted coconut oil or ghee

  • 1 ½ cups water

  • 1 tsp fine grain sea salt (add ½ tsp. if using coarse salt)

Instructions:

In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.

Preheat oven to 350°F / 175°C.

Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Mango Salsa

[Total: 1    Average: 5/5]

MangoSalsaRecipe by: Paul Pyle

Ingredients

  • 1/2 cup miced white onion
  • 2 mangos cubed
  • 1 jalepeno seeded and minced(don’t use the seeds unless you like things hot)
  • 2-3 cloves garlic minced
  • Juice and zest of 1 lime
  • 1/2 bunch chopped cilantro
  • 1/2 half of a sweet red pepper chopped

Instructions

Mix all ingredients together and serve with chips or atop grilled chicken, or grilled fish.

Emeril’s Hummus

[Total: 1    Average: 4/5]
  • 2 cups canned chickpeas
  • Juice of one lemon
  • 2 Tbsp tahini paste
  • 1 Tbsp garlic
  • 1/4 cup olive oil
  • Salt
  • Freshly ground black pepper
  • Drizzle of olive oil
  • 1 cup kalamata olives, pitted
  • Fresh pita bread

Instructions

In a food processor, fitted with a metal blade, combine the chickpeas, lemon juice, tahini paste, and garlic. Process until smooth. With the machine running, add the olive oil, a little at a time.

Season with salt and pepper then spoon the hummus in the center of a large platter. Drizzle the hummus with olive oil and arrange the black olives and fresh pita bread or freshly cut veggies.

Look up fresh pita bread and tzatziki on Emeril Live.

Betty Teller’s Sister Marge’s Guacamole

[Total: 1    Average: 4/5]
  • 2-3 ripe avocados
  • 1 bunch scallions, chopped
  • 20 sweet cherry tomatoes, cut in half
  • 1 small jalapeno, finely chopped, or a few dashes of hot sauce
  • Fresh lime or lemon juice, to taste (2 or more limes) (I throw in the zest, too)
  • 1 bunch fresh cilantro, finely chopped
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt

Directions

With a fork, mash the avocado in a bowl until it is fairly smooth.

Stir in the remaining ingredients, tasting to correct the seasonings. Don’t hesitate to add more lime juice,cumin and salt, or a dash or more of hot sauce.

To make fresh chips, cut fresh corn tortillas into wedges and fry in 2 cups of hot oil until crisp, then drain. Serve warm.

Soups & Salads

Feast it Forward, Harrissa Course, Lemon Chicken & Cucumber Salad

Harrissa Coarse, Lemon Chicken & Cucumber Salad

[Total: 1    Average: 5/5]

Recipe by: Mandy Goodman

Ingredients


  • 1/4 Cup Canola Oil
  • 1/4 Cup Olive Oil, reserve 2 Tbsp
  • 2 Tbsp Worcestershire Sauce
  • 1 lb Chicken Breasts or Tenderloins
  • 2 Lemons
  • Salt
  • Pepper
  • 2 Tbsp White Wine Vinegar
  • 1 Cucumber
  • 1/4 Cup Sliced Red Onion
  • 1/8 Tsp Sugar
  • 3 Tbsp Chopped Chives

Instructions

Combine oils, worcestershire, Harissa Coarse spice, and seasoning in a bowl. Add juice of half a lemon. Add the chicken and slices of the remaining half of lemon to the marinade. Let sit and refrigerate from 1­-4 hours.

In a separate bowl, add the reserved olive oil and 1 Tbsp lemon juice, 2 Tbsp vinegar, and sugar. Cut cucumber lengthwise in half and then into small slices. Add to mix along with the onion and chives. Add salt and pepper to taste. Stir mixture and refrigerate.

When the chicken is finished marinating, preheat oven to 375 degrees. Place chicken into a rimmed baking dish to size, along with the juices from the marinade. Bake for 10­-20 minutes (depending on your oven), and take out to flip half way through.

During the last remaining minutes of baking time, add additional slices of half of a lemon to the chicken.

Serve with chilled cucumber salad.

Feast it Forward Japanese 7 Spice Noodles

[Total: 2    Average: 3.5/5]
  • 2 tbs Olive Oil
  • 1 tsp sesame oil
  • 1 tsp Honey
  • 1 tsp soy sauce
  • Red chili pepper flakes to taste
  • 1 yellow onion
  • 1 carrot
  • 1 tbs cilantro
  • 1 cup greens
  • whole grain noodles
  • your choice of protein: tofu, shrimp or chicken

Instructions

Mix the Japanese 7 Spice blend, olive oil, sesame oil, honey, soy sauce and red chili pepper flakes together in a heated skillet. Cook for 3­5 minutes on low heat. Strain out the chili pepper flakes. Toss in green onions, carrots, cilantro, and greens and saute until the greens wilt. Add in cooked, whole grain noodles and a protein, like tofu, shrimp, or chicken, and stir everything up. Sprinkle sesame seeds on top and serve warm or cold.

Feast it Forward, Japanese 7 spice chicken pho soup

Feast it Forward Japanese Seven Spice Chicken Pho Soup

[Total: 1    Average: 4/5]


Directly from our Feast it Forward kitchen, check out this tasty FEAST using our Japanese Seven Spice!

Ingredients

  • 1 – 10 oz. pack Chinese Noodle
  • Rotisserie Chicken (and its juices)
  • ¼ Cup Chicken Broth
  • 3 tsp Feast it Forward Japanese Seven Spice
  • ½ Small Red Onion
  • 4 Cloves Garlic
  • 2 tsp Chili Oil
  • 2 – 32 oz. cans Chicken Broth
  • 4 Cups Water
  • 3 tsp Chicken Bouillon
  • 3 tsp Fish Sauce
  • 1 tsp Black Sesame Seeds
  • 2 tsp Sesame Oil
  • 2 Small Bok Choy Stalks

Soup Salad Toppings

  • 1 Scallion bunch
  • ½ Cup Bean Sprouts
  • Large handful of Mint
  • Large handful of Baby Kale
  • Feast it Forward Japanese Seven Spice (add to your liking)
  • Lime Wedges

Instructions

Boil water in large pot with dash of Olive Oil. When comes to rolling boil, add Chinese Noodles, reduce heat to simmer and cook until al dente. Strain noodles and set aside.

Pick full Rotisserie Chicken, discarding bones and skin. Place in bowl with its own juices, add a ¼ cup of Chicken Broth and 2 T. Feast it Forward Japanese Seven Spice. Set aside.

On medium heat in same large pot noodles were cooked in, add Chili Oil, Red Onion and Garlic. Sautee until translucent. Add both cans of Chicken Broth, Fish Sauce, Black Sesame Seeds, and Sesame Oil. Bring to simmer. Add Chicken and its juices to simmering soup. Heat for 25 minutes, incorporating all flavors and juices.

While simmering, chop Scallion, and add to bowl with Bean Sprouts, plucked Mint and Baby Kale. Set aside for soup salad topping.

Chop Bok Choy stalks in bite size chunks, discarding bottom bulb while keeping white stalk and leafy greens. Add Bok Choy to simmering soup. Cook until your desired softness or crispness. As individual portions, add noodles to large bowl with finished soup. Add mixed “Soup Salad Topping” and sprinkle of Feast it Forward Japanese Seven Spice and Lime Wedges.

Boston Lettuce with Blue Cheese Snow

Boston Lettuce with Blue Cheese Snow Ingredients: A head of Boston lettuce, cut in quarters 4 Tbs Heavy cream Dash of Salt Dash of Pepper Red wine vinegar Frozen piece of blue cheese Microplane or rasp grater Instructions: Whisk together heavy cream, salt, and pepper. Add a dash of Red wine vinegar whisk. Pull leaves of lettuce apart and add ...
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Sides

Healthy Protein-Rich Bread

Healthy Protein-Rich Bread Ingredients: 1 ½ cups rolled oats 1 cup sunflower seeds ½ cup flax seeds 4 Tbsp psyllium seed husks (3 Tbsp. if using psyllium husk powder) 2 Tbsp chia seeds ½ cup almonds or hazelnuts 1 Tbsp maple syrup (for sugar-free diets, use a pinch of stevia) 3 Tbsp melted coconut oil or ghee 1 ½ cups ...
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Spinach, Macadamia Nuts, and Raisins

[Total: 2    Average: 2/5]

Spinach, Macadamia Nuts, and Raisins

Ingredients:

  • 2 Tablespoons good olive oil

  • ½ cup macadamia nut pieces

  • 1 pound small spinach leaves or larger spinach leaves with big stems removed, washed but still damps

  • ¼ cup raisins

  • ½ teaspoons salt

  • ½ teaspoon freshly ground black pepper

Instructions:

Heat the oil in a large skillet over high heat. Add nuts and saute for 1 to 2 minutes to brown the nuts lightly.  Add the damp spinach, pressing it down into the pan, and sprinkle the raisins, salt and pepper on top. Cover and cook for about 2 minutes. The spinach will start to wilt. Stir with tongs so the nutes do not burn underneath and the raisins, salt, and pepper are distributed throughout.

After the spinach has wilted, cook, uncovered, about 1 minute longer to cook away most of the remaining moisture. Serve.

Herb De Provence Mixed Vegetables

[Total: 1    Average: 4/5]

Recipe by: Leisa Bennette

Ingredients

Instructions

Cut yellow squash, zucchini squash, mushrooms of choice, purple onions, and red bell peppers into 2 inch pieces. In a frying pan drizzle olive oil over veggies and season with Feast it Forwards Herbs De Provence Salt. Stir and squeeze half a lemon to taste on top.

Herb De Provence Salt Roasted Potatoes

[Total: 2    Average: 3.5/5]


Recipe by: Cecilia Kay

Ingredients

Instructions

Pre­heat oven to 375ºF

Place cut potatoes on baking sheet and drizzle olive oil over them. Season with salt and pepper and Herb De Provence Salt. With your hands, mix them all together and make sure all the potatoes are covered. Bake for 30 minutes then turn the potatoes. Return to oven and bake for about 15­-20 minutes more.

Chipotle & Honey Brussels Sprouts

[Total: 2    Average: 3/5]


Recipe by: Mel Parrish

Ingredients

  • Brussels Sprouts
  • 1 Yellow Onion
  • 1 tsp Olive Oil
  • 1 tsp Dijon Mustard
  • Agave
  • Feast it Forward Chipotle & Honey Rub

Instructions

Wash and halve brussels sprouts. Toss with diced onion, olive oil, dijon mustard, agave, and Chipotle & Honey Rub. Bake at 400ºF for 20-30 minutes, until they begin to crisp.

Entrees

Roasted Split Chicken with Mustard Crust

[Total: 1    Average: 5/5]

Roasted Split Chicken with Mustard Crust

Ingredients:

  • 2 tablespoons chopped garlic

  • 2 tablespoons Dijon mustard

  • 2 tablespoons dry white wine

  • 1 tablespoon soy sauce

  • 2 tablespoons olive oil

  • 1 teaspoon Tabasco hot pepper sauce

  • 1 teaspoon herbes de Provence

  • 1/2 teaspoon salt

  • 1 chicken (about 3 1/2 pounds)

  • Fluffy Mashed Potatoes

Instructions:

For the crust: 

Mix all the ingredients in a small bowl.

For the Chicken:

Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)

Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.

Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. If you like, mound some Fluffy Mashed Potatoes on each of four warm dinner plates and place 2 pieces of chicken on each plate. Pour some juice on the mashed potatoes and chicken and serve.

Potato Wrapped Cannelloni of Beef Brasato with Truffled Verdure

[Total: 2    Average: 3/5]

truffle1 In 2012, Chef Suzette Gresham of Michelin star Acquerello in San  Francisco, joined the Napa Truffle Festival for its second year of  the Truffles & Wine Dinner at La Toque and its first year of Winery Truffle  Lunches. Her user-friendly approach to food preparation made the  cooking demonstration at Robert Mondavi Winery as fun as it was  thrilling (complete with tips on how to use knives). For the demo and the  lunch she prepared this extraordinary truffle cannelloni dish, which serves as an excellent main course.

Suzette Gresham, Acquerello’s co-owner and Executive Chef, has had a profound impact on the culinary world over truffle2the course of her over 35 years in the kitchen—a career honored by numerous awards and accolades. She was the first female apprentice to be on the US Culinary Olympic team, returning as an individual competitor four years later to take home the bronze medal. She holds the coveted Antonin Carême award, and was the first Junior Member of the ACF, later being voted to the Board of Directors for three terms. Acquerello has held a spot every year on Michael Bauer’s Top 100 Bay Area Restaurant List since its inception 19 years ago, and has received a Michelin star every year since 2007. In 2014 it was awarded a second star, making Gresham the third woman in the US to hold that title. While these prestigious achievements are a source of pride, they are not the driving force behind her career. Food, above all else, is what keeps her in the kitchen!

“I am a purist at heart. I adore food and nothing brings me greater joy than sharing my passion for Italian cuisine. Very simply, I pour my heart and soul into the dishes I create and enjoy sharing my love for food with other people.”

NEWS: Every fall, Acquerello presents a White Truffle Tasting Menu and throughout the rest of the year, they highlight black European truffles, featuring their signature dish: Ridged Pasta with Foie Gras, Black Truffles and Marsala Wine. The very BIG news is that the restaurant was awarded a second Michelin star in 2015, making Chef Suzette the third US female chef to receive this honor!

BRAISED BEEF – INGREDIENTS:

2 tbls beef fat, rendered (or olive oil)

To taste kosher salt

To taste black pepper, ground

8-10 lbs beef short ribs, boneless

1 head garlic, whole, cut in half

4 celery stalks, large chunk

2 yellow onions, large chunk

3-4 carrots, peeled, large chunk

4 sprigs fresh thyme

1 sprig fresh oregano

2 bay leaves

7oz tomato paste (preferably Italian imported)

1 quart red wine, Italian (Barolo if you’re brave enough!)

2 quarts chicken stock 2 quarts water

BRAISED BEEF – DIRECTIONS:

Heat a large heavy bottom pot, add rendered beef fat or olive oil and quickly coat the pan. Add the seasoned meat (beef short ribs with salt and pepper). Sear on all sides then remove from the pan. Add the halved head of garlic and the chopped vegetables into the same pan and begin to sauté. Add the herbs and continue sautéing, looking for a little caramelization. Add the tomato paste (if it’s an American brand, dilute with a little water to make it easier). Work this over the vegetables and continue to sauté. This is known as “rusting”. Add the red wine and cook 8-10 minutes, until alcohol has evaporated. Add chicken stock and water to just cover. Turn the heat low, cover and cook gently for 2-2 1/2 hours until the meat is tender. Never allow to boil. Preferably, if done the day before, the meat would be allowed to rest in the liquid in the refrigerator overnight.

RED WINE SYRUP – INGREDIENTS:

2 cups red wine

3/4 cup granulated sugar

RED WINE SYRUP – DIRECTIONS:

Place the red wine in a small heavy bottom pot, heat and allow to reduce by 50%. At this point, add the sugar incrementally, as you taste and check for viscosity. Return to the heat. Watching closely, cook until sugar and wine are just incorporated. Remove and cool. Check tackiness by placing small amount on a saucer in the refrigerator for 5 mins, then putting a bead between two fingers to see how it acts when you pull your fingers apart. A thin line should be made that holds together briefly. If not, return to the stove and gently reduce further. Hold.

RED WINE SYRUP – INGREDIENTS:

prepared braised beef

1 bunch Italian flat leaf parsley, chopped

RED WINE SYRUP – DIRECTIONS:

Return the braised beef and vegetables to the stove. Gently reheat. Separate the meat and hold aside. With a large slotted spoon, remove the vegetable solids, drain and hold aside. Pour remaining liquid through a large holed strainer. You should have approximately 2 qts of liquid. In a pot, reduce the liquid by about 75%. Set aside (a percentage of this will be used in the filling). While still warm, pulse meat with 50% of the cooked vegetables until there are no large chunks and the meat is fairly smooth. Transfer to a large stainless steel bowl and drizzle a small amount of the wine syrup and the reduced braising liquid over the pulsed meat. Mix well, season with salt and ground black pepper, add chopped parsley and then season fully. Avoid making it too sweet.

SAUCE – INGREDIENTS:

2 tbls beef fat, rendered (or olive oil)

3 lbs. beef, scrap or stew meat

1 head garlic, skin on, cut in half

5 ribs celery, rough dice

2 each yellow onions, peeled, rough dice

3 each carrots, peeled, rough dice

1 spears rosemary

1/2 bunch thyme

7 oz tomato paste (preferably Italian imported)

8 oz. red wine 3 qts. beef or chicken stock

1 Tbsp. black peppercorns

1 Yukon Gold potato, peeled and cubed (optional)

SAUCE – DIRECTIONS:

Heat a heavy bottom pan to medium and add the beef fat or olive oil. Render and sear beef until slightly caramelized. Pour off any excess fat and add the half heads of garlic. Allow to color. Add vegetables and sauté, then add the herbs and tomato paste and let “rust” for 15 minutes, but do not scorch. Deglaze with red wine. Cook down for about 5 minutes then deglaze with stock. Add peppercorns and cook for 45-60 mins at a slow simmer. If the sauce needs thickening, add the cubed potato during the simmering (this will give the sauce body and a silky finish). When it looks like there is not enough liquid left and the meat is poking up, pull off the heat. At this point, you can leave to steep overnight, or strain through a heavy metal china cap. Push through to get every drop of liquid. Strain again through finer strainer and return to a pot. Reduce further for about 20 minutes, until sauce will just nape or coat the back of a spoon. Cover and set aside.

CANNELLONI ASSEMBLY – INGREDIENTS:

3-4 each Yukon Gold baker sized potatoes, peeled

1 pot water

To taste kosher salt

1 pastry bag 1 egg, mixed with pinch of salt and drop of water

1 can spray grease, “Vegelene”

6 deli squares of waxed paper, 6”x 6”

CANNELLONI ASSEMBLY – DIRECTIONS:

On a meat slicer or mandolin, thinly slice the potatoes (1/16th”) into a bucket of water. You will need 5 slices per person. Bring the pot of water to boil and then season with salt. Drop the sliced potatoes into the water for 13 seconds. Remove and immediately plunge into ice water. Meanwhile, load your beef filling into a disposable pastry bag. Cut the tip the size of a pencil’s diameter. Set aside. Remove your first 5 slices of potato from the water. Pat dry and line up lengthwise on a cutting board. Don’t trim yet, but cut one straight leading edge where the first roll inward begins. The filling should line right along this edge (think small burrito).

From the pastry bag, squeeze out a pencil’s thickness of the meat filling horizontally on the potato slice. Do all 5. Before rolling them, crack the egg into a small bowl, and add a drop of water and a pinch of salt. Mix well. Paint the shortest edge with the egg. It is what will be used to help seal the cannelloni shut. Roll the beef filling in the potato wrapper for 1 1/2 revolutions. Trim here if needed. Avoid making it double, as they will not cook correctly. Paint the seam where the cannelloni will need to sit. Now, trim each side with a sharp knife and push the stuffing a little with your finger so that the sides look perpendicular and full. You should have a little cigarillo about 2 inches long. Spray grease the wax paper square with Vegelene and place all 5 rolls on it. Sit them on their seams all facing the same direction. Spray another paper square and cover the rolls with it. Wrap and refrigerate until ready to heat in the oven. When ready to serve, heat in oven for about 5 minutes at a medium high heat. Be careful to not overcook them – they will explode, or pop their filling out the ends!

GARNISH – INGREDIENTS:

4 tbls tiny brunoise of Mirepoix

1 tbls extra virgin olive oil

1/4 tbls truffle oil

To taste kosher salt

To taste black pepper, ground

1 tbls parsley, Italian flat leaf, chopped

6 pinches fines herb mix

1 oz fresh black truffle, tuber melanosporum

1 truffle slicer

GARNISH – DIRECTIONS:

Do a tiny, fine dice of equal parts: Celery, onion and carrot. This is called “Mirepoix”. Cook quickly in olive oil in a small frying pan. Do not allow to color. Remove to a container. Allow to cool, slightly. Add the oils. Season and add chopped parsley. Stir. Set aside.

TO SERVE!!

Finally! Gently heat plates. Set the cannellonis on their papers in their tray in the oven for 5 minutes. Warm the sauce. Remove the rolls from the oven and place on plate in a row with equal spacing between them. With a spoon, nape sauce over each roll and finish with a broader flourish around the plate. Quickly, drizzle the mirepoix, or truffle trail as we call it, right through the middle, in a straight line over all 5 rolls. Pull a fluff of fines herbs in the same direction. Pass one more drizzle of truffle trail around the outside of the rolls. Lastly, shave 5 small slices of fresh truffle over the cannelloni. Arrange abstractly. Serve – yeah!!

BBQ TrueNorth Salmon

[Total: 2    Average: 4.5/5]

Ingredients:

salmon recipe

1/4 C. Feast it Forward™ Harissa Course

2 T. Brown Sugar

2 – 3 Cloves of Garlic

1 T.

Fresh Truffles, finely chopped

1/4 C. Flat Leaf Parsley, roughly chopped

1/4 C.

Grapeseed Oil

4 T. Tito’s Vodka

Juice of 2 Fresh Lemons

Zest of 1 Lemon

1 Full Filet of

Salmon (de-boned)

(to taste) Feast it Forward™ Herbs De Provence Salt

Directions:

Mix Feast it Forward Harissa Spice Course along with chopped items: Garlic, Truffles, and Parsley, place in bowl. Add Brown Sugar, mix well. Add Vodka, Grapeseed Oil, Lemon Juice and Lemon Zest until cohesive blend.

Pat fish dry. Place on foil, ready for grilling. Take marinade mixture and pour over entire filet. Grind Feast it Forward Herbs De Provence Salt and add directly on top of marinade atop fish and add to taste preference. Close up foil over salmon, leaving slight opening for steam to escape. Grill on BBQ LOW and SLOW around 300 degrees.

** A great side accompaniment is tater tots! Take remaining juices from salmon marinade after fully cooked, anond mid evenly with Mayonaise for a great dip!

 

Wine Country Rub Meatballs with Herb De Provence Pasta

[Total: 1    Average: 5/5]
  • 1 lb Ground Beef
  • 1 lb Spicy Italian Sausage
  • 1 lb Sweet Italian Sausage
  • 1/2 Cup Parmesan Cheese
  • 1/2 Cup Asiago Cheese
  • 1 Loaf Seasonal Bread (Whatever you prefer)
  • 1 Egg
  • 1 Cup Whole Milk
  • 3 lbs Roma (plum) Tomatoes
  • 4 Cloves Garlic, crushed
  • 1/4 Cup Olive Oil
  • 4 Tbs Olive Oil
  • 1/2 Cup Red Wine
  • Salt and Pepper to taste
  • 1 Tbs Oregano
  • 1 Tbs Rosemary
  • 1 Bunch Basil
  • 1 Tsp Thyme
  • 1 Yellow Onion
  • 1 28 oz Can Crushed Tomatoes
  • 1 lb pasta (your choice)

Instructions

Meatballs

In a large mixing bowl pull apart the inside of the bread loaf and soak in milk for 20 minutes.

In a separate mixing bowl combine ground beef, sweet sausage and hot sausage. Add 1/2cup of Parmigiano Reggiano and 1/2 cup Asiago Cheese. Mix well. Add 1 egg to meat mixture.

Squeeze the excess milk out of the bread, discarding the milk. Crumble the bread into the meat mixture insuring to break apart any large chunks of bread. Don’t overwork or the meatballs will be tough.

Shape into baseball size meatballs. Place in Oven for 20 minutes at 375 degrees.

Sauce

In large pot add 2 tbs Extra Virgin Olive Oil. Heat on Medium high. Add Roma Tomatoes and be sure to slit each end of the tomatoes with cross slits. Cover and cook for 10 minutes, stirring occasionally.

In a saucepan place olive oil, onions and garlic. Cook over medium heat until translucent and soft…about 10 minutes. Combine onions and garlic with tomatoes, Add Oregano, Rosemary, Basil, Thyme, Wine and crushed tomatoes. Cover and simmer on low for 20 minutes.

Pasta

In large pot add one gallon of water and 2 tbs of salt. Allow water to come to a rolling boil before adding pasta. Add 1 tbs of Olive oil to pasta and stir immediately. Cook pasta for 7 minutes.

Strain immediately and add 2 tps of olive oil to pasta to keep from sticking.

Add meatballs to sauce in increments to allow all the meatballs to soak for 10 minutes in sauce.

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Feast it Forward, Baked Chicken

Chipotle Honey Rub Chicken

Recipe by: Christine Mahoney Ingredients 2 tbs Chipotle and Honey Rub 2 tbs Extra Virgin Olive Oil 2 Boneless Chicken Breast Reduced­-fat Pam Directions Preheat oven to 350 degrees. Lightly spray one cooking sheet or tray with reduced fat Pam. Put 2 tablespoons of Extra Virgin or Virgin Olive Oil (whichever you prefer) and 2 tablespoons of the Chipotle and Honey ...
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Desserts

Strawberry Mango Smoothie

Mango-Coconut Beautifying Smoothie

Mango-Coconut Beautifying Smoothie Ingredients: 1 bottle Harmless Harvest Coconut Water 1/2 cup raspberries (frozen or fresh) 1/2 cup mango (fresh or frozen) 1 tablespoon whole flaxseeds 1 tablespoon Chia Seeds 1 tablespoon Sun Portion Tacos (for skin health) 1 tablespoon ...
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Healthy Protein-Rich Bread

[Total: 2    Average: 5/5]

Healthy Protein-Rich Bread

Ingredients:

  • 1 ½ cups rolled oats

  • 1 cup sunflower seeds

  • ½ cup flax seeds

  • 4 Tbsp psyllium seed husks (3 Tbsp. if using psyllium husk powder)

  • 2 Tbsp chia seeds

  • ½ cup almonds or hazelnuts

  • 1 Tbsp maple syrup (for sugar-free diets, use a pinch of stevia)

  • 3 Tbsp melted coconut oil or ghee

  • 1 ½ cups water

  • 1 tsp fine grain sea salt (add ½ tsp. if using coarse salt)

Instructions:

In a flexible, silicon loaf pan combine all dry ingredients, stirring well. Whisk maple syrup, oil and water together in a measuring cup. Add this to the dry ingredients and mix very well until everything is completely soaked and dough becomes very thick (if the dough is too thick to stir, add one or two teaspoons of water until the dough is manageable). Smooth out the top with the back of a spoon. Let sit out on the counter for at least 2 hours, or all day or overnight. To ensure the dough is ready, it should retain its shape even when you pull the sides of the loaf pan away from it it.

Preheat oven to 350°F / 175°C.

Place loaf pan in the oven on the middle rack, and bake for 20 minutes. Remove bread from loaf pan, place it upside down directly on the rack and bake for another 30-40 minutes. Bread is done when it sounds hollow when tapped. Let cool completely before slicing (difficult, but important).

Store bread in a tightly sealed container for up to five days. Freezes well too – slice before freezing for quick and easy toast!

Mini Savory Cheesecakes on Arugula or Butterhead Lettuce

[Total: 2    Average: 4.5/5]

Mini Savory Cheesecakes on Arugula or Butterhead Lettuce

Ingredients:

  • For Mini Cheesecakes:

  • 2 teaspoons unsalted butter, softened

  • 1 slice bread, processed in a food processor to make 1/2 cup bread crumbs

  • 1 cup (one 8-ounce container) whipped cream cheese

  • 2 large eggs

  • 1/4 cup sour cream

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons minced fresh parsley

  • 1/4 cup crumbled blue cheese, like Stilton or Roquefort

  • For Salad:

  • 3 cups arugula or butterhead lettuce (Bibb or Boston leaves), or another tender, crunchy lettuce

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon red wine vinegar

  • Dash of salt and freshly ground pepper

Instructions:

For the mini cheesecakes: 

Preheat the oven to 350 degrees. Generously coat four small (3/4-cup) soufflé molds with the butter. Divide the bread crumbs among the molds and coat the bottoms and sides heavily with the crumbs, pressing them onto the buttered dish so they stick.

Put the cream cheese in a medium bowl and add the eggs, sour cream, salt, pepper, and 1 tablespoon of the parsley. Mix well with a whisk and divide among the soufflé molds. Sprinkle the crumbled blue cheese on top of the cream cheese mixture in the molds. Top with the remaining 1 tablespoon parsley.

Arrange the molds on a baking sheet and bake for about 20 minutes. The cheesecakes will still be slightly wet and soft in the center. Let cool for 10 minutes before unmolding.

For Salad:

Meanwhile, toss the lettuce leaves with the oil, vinegar, and salt and pepper. Arrange on four plates.

Invert each cooled mini cheesecake into one of your hands to unmold it, then turn it over so it is right side up and place it in the center of one of the plates on top of the lettuce. Serve immediately.

Skillet Apple Charlotte

[Total: 1    Average: 5/5]

Skillet Apple Charlotte

Ingredients:

  • 3 Granny Smith Apples (about 1 ½ pounds total)

  • 3 Tablespoons unsalted butter

  • 2 Tablespoons maple syrup

  • 1 Tablespoon honey

  • 4 slices white bread

  • 1 teaspoon sugar

  • 3 Tablespoons apricot preserves

  • About ½ cup sour cream or Greek yogurt (optional)

Instructions:

Preheat the oven to 400 degrees. Peel, core, and sut each apple into 6 wedges. Put the wedges in a small (7 to 8 inch) nonstick skillet and add 2 tablespoons of the butter, the maple syrup, and the honey. Bring to a boil over high heat, Cover, reduce the heat to low, and cook for about 5 minutes, or until the apples are just tender. Uncover and cook over high heat for 4 to 5 minutes, or until the liquid is completely gone, then continue cooking for another 2 minutes or so to glaze and caramelize the apples.

Trim the crust from the bread slices and arrange them, touching, in a square on a cutting board. Trim the corners to create a rough disk that will fit into the skillet and cover the apples. BUtter the bread on one side with the remaining 1 tablespoon butter and arrange the slices butter side up on top of the apples. Sprinkle on the sugar and place the pan in the oven. Bake for about 15 minutes, or until the  bread is nicely browned on top.

At serving time, if necessary, reheat the dessert on top of the stove to help loosen the apples and unmold the charlotte onto a serving platter. If the apricot preserves are firm, heat them for 30 seconds in a microwave oven to soften. Pour and spread them on top of the apples, Serve the dessert in wedges as is or with a couple of tablespoons of sour cream or Greek yogurt, if you like.

Salute Santé! Grapeseed Oil Pumpkin Bread

[Total: 1    Average: 5/5]

TEST.

Recipe by: Katie Hamilton Shaffer

Salute SantéGrapeseed Oil has long been the secret of gourmet chefs who love its light and nutty, yet neutral flavor. It has the unique ability to enhance dishes, but not overpower them allowing for highlighting ingredients to shine through. This easy recipe for your favorite seasonal bread is great for breakfast or dessert. If you’re a pumpkin lover but a novice baker, this easy how-to is just for you! Extremely light and fluffy, you won’t feel guilty enjoying this heart healthy version. #nomnomnom

Ingredients

WET

DRY

  • 2 1/2 cups Bisquick
  • 1 cup brown Sugar
  • 2 Tbs cinnamon
  • 1 Tbs pumpkin spice
  • 1 Tbs vanilla extract
  • 3/4 cup raisins (IF DESIRED)

grapeoil

Instructions

Preheat oven to 350 degrees

Mix all wet and dry ingredients in separate bowls. Slowly fold dry into wet ingredients, allowing to mix thoroughly with no lumps. Grease bread pan and add granulated sugar, shaking and angling pan until sugar covers over greased area.

Bake at 350F for 50-60 minutes. Cool slightly before cutting. Enjoy!

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Drinks

Vodka Collins

[Total: 0    Average: 0/5]

“Drinks With A Twist” takes you beyond the bottle as mixologists and tastemakers offer boozy tips for their version of modern and hip tasty drinks…a unique twist to your favorite classics! This episode we met up with Christopher Long of Libations Unlimited mixing it up in our live studio, creating a crisp and refreshing take on your Collins classic. Tito’s Vodka always wins…

Vodka Collins with Cucumber Mint and Lemon Verbena

Ingredients:

  • 1.5 ounce Vodka

  • .75 ounce fresh lemon juice

  • 0.5 ounce Verbena and Melon Zest Syrup

  • 3 Dashes of Cucumber Bitters

  • 1 oz Soda Water

  • Ice

  • 3 to 5 slapped mint leaves

Instructions:

In a cocktail shaker add vodka, fresh lemon juice, verbena and melon zest syrup, 3 dashes of Cucumber Bitters, soda water and ice, then shake. Add slapped mint leaves, pour in glass and garnish.

Bourbon Mule

[Total: 0    Average: 0/5]

“Drinks With A Twist” takes you beyond the bottle as mixologists and tastemakers offer boozy tips for their version of modern and hip tasty drinks…a unique twist to your favorite classics! This episode we met up with Christopher Long of Libations Unlimited mixing it up in his tricked out roaming bar, for his twisted version on something every libation lover seems to appreciate …a Mule! A Blackberry Bourbon Mule that is. What’s that? You’ll have to watch. Grab your Stolzle glass and mix it up.

Bourbon Mule

Ingredients:

  • 3 or 4 large Blackberries

  • ½ ounce Lime juice

  • ½ ounce ginger infused Agave Nectar

  • 1.5 ounce bourbon

  • Ice

  • 1 ounce Ginger Beer

Instructions:

Muddle 3 or 4 large Blackberries in shaker.  Add Lime juice, ginger infused Agave Nectar, 1.5 oz bourbon to the shaker. Add ice and shake. Add Ginger Beer and pour into glass and garnish with any flower.

Strawberry Mango Smoothie

Mango-Coconut Beautifying Smoothie

[Total: 0    Average: 0/5]

Mango-Coconut Beautifying Smoothie

Ingredients:

  • 1/2 cup raspberries (frozen or fresh)

  • 1/2 cup mango (fresh or frozen)

  • 1 tablespoon whole flaxseeds

  • 1 tablespoon Chia Seeds

  • 1 tablespoon Sun Portion Tacos (for skin health)

  • 1 tablespoon shredded coconut + extra for garnish

Instructions:

Beautifying Smoothie

by Laney Crowell

Add all the ingredients to your blender. Blend on high until the flax seeds have broken down. Pour into your favorite glasses and sprinkle shredded coconut on top.

Drinks With A Twist: Caipirinha

[Total: 1    Average: 5/5]

Master Mixologist Christopher Long with Libations Unlimited took us down another tasty road sharing a unique cool cocktail any libation lover will be fanatic about. We’re looking forward to making a batch for our end of the Summer Season FEAST!

DWT

Caipirinha – INGREDIENTS:

1.5 oz – Shots of Rum

6 – Chunks of Lime (Chunks = sliced into wedges and cut in half)

Approx 1/4 drop – Cocktail Bitters (your call on preferred aromatics, but citrus influence is suggested)

1 Tablespoon – Raw Turbinado Sugar

Dash – Nigella Seeds (dry roasted flower seed, typically used as a spice in Indian & Middle Eastern cuisine)

DIRECTIONS:

Grab your cocktail shaker! Pour small handful of of Nigella Seeds and muddle up to crush and bring out aromatics. Add lime chunks and turbinado sugar…give another strong muddle! Add cocktail bitters. Add rum and ice. Shake, shake, shake it up! Garnish, serve and enjoy!

 

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Garden Cocktail

“Drinks With A Twist” takes you beyond the bottle as mixologists and tastemakers offer boozy tips for their version of modern and hip tasty drinks…a unique twist to your favorite classics! This episode we met up with Christopher Long of Libations Unlimited mixing it up in his tricked out roaming bar, for a funky version of a Seasonal Garden Cocktail…with ...
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Contributing Chefs

Chef Rick Moonen
Chef Rick Moonen
Claudia Sansone
Claudia Sansone
Chris Kollar
Chris Kollar
John McConnell
John McConnell

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