Kale and Pear Salad with Feta

By | 2018-11-29T14:51:30+00:00 November 29th, 2018|Recipes|

Ingredients 1 Bunch of Kale 2 pears diced 100g Feta Cheese ¼ Pine nuts Ariston Extra Virgin Olive oil and Ariston Traditional Balsamic   Directions Wash and finely chop Kale.  Add pears and toss with crumbled Feta and roasted pine nuts.  Drizzle Ariston Extra Virgin Olive oil and Ariston Traditional Balsamic [Source: Ariston Recipes]

Raspberry Gimlet with Lavender and Rosemary

By | 2018-11-21T14:29:05+00:00 November 21st, 2018|Recipes|

Ingredients Makes 1 drink 2 oz gin or vodka 1 oz raspberry shrub soda water 4 to 5 fresh raspberries sprig of fresh rosemary lavender blossom Directions 1. Fill a wide rocks glass with ice. 2. Add the gin or vodka and the shrub, and stir to mix. 3. Top with a splash of soda [...]

Chef Phil’s Sherry BBQ Mahi-Mahi

By | 2018-11-14T17:25:15+00:00 November 14th, 2018|Recipes|

Ingredients 6-ounce mahi mahi filet 1 Tablespoon unsalted butter 1 Tablespoon extra virgin olive oil 4 Tablespoons cream sherry 3 Tablespoons Chef Phil’s Datil Pepper BBQ Sauce Fresh lime juice Instructions Sear filet of mahi on both sides in a preheated pan with 1 tablespoon of unsalted butter and 1 tablespoon of extra virgin olive [...]

Orange Maple Cranberry Sauce

By | 2018-11-07T20:57:21+00:00 November 7th, 2018|Recipes|

Ingredients: 3 cups fresh or frozen cranberries 1/3 cup pure maple syrup + more if needed 1 tablespoon orange zest 1/2 cup fresh orange juice 1/2 cup water Cinnamon stick Instructions: Rinse the cranberries. Discard any mushy or underripe berries and stems. Place a medium-sized saucepan over medium heat and add the cranberries, 1/3 cup [...]

Thai Curry with Kabocha Squash

By | 2018-10-31T23:29:04+00:00 October 31st, 2018|Recipes|

Ingredients 1 tablespoon vegetable oil 1 medium yellow onion, medium dice 1 1/2 teaspoons kosher salt, plus more for seasoning 2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips 4 medium garlic cloves, finely chopped 1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece) 3 tablespoons [...]

Sauteed Japanese Turnips

By | 2018-10-18T14:50:39+00:00 October 17th, 2018|Recipes|

Ingredients Kosher salt 1 1/2 pounds Japanese (Hakurei) baby turnips, with green tops 3 tablespoons extra-virgin olive oil, plus more for drizzling Freshly ground black pepper Directions Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to [...]

Fresh Cranberry Sauce

By | 2018-10-11T14:57:43+00:00 October 10th, 2018|Recipes|

Ingredients One 12-ounce bag of fresh cranberries (organic is best) ½ cup honey or maple syrup ½ cup water Zest of 1 medium orange, preferably organic (about 1 teaspoon) Optional add-ins: ½ teaspoon ground cinnamon and/or ¼ cup fresh orange juice Instructions First, rinse the cranberries well and drain off excess water. Pick through the [...]

Brown Sugar Delicata Squash

By | 2018-09-26T19:42:52+00:00 September 26th, 2018|Recipes|

Ingredients 2-3 lbs delicata squash (about 2 average sized squash) 2 tablespoons olive oil 2 tablespoons maple syrup 2 tablespoons brown sugar salt and pepper to taste 1/4 teaspoon ground cinnamon or more to taste cooking spray Instructions Preheat the oven to 400 degrees. Halve the delicata squash lengthwise and remove the seeds. Cut the [...]

Carnival Squash with Apples and Thyme

By | 2018-09-20T13:51:01+00:00 September 19th, 2018|Recipes|

Ingredients 2 carnival or acorn squash 2 tablespoons melted butter 4 sprigs fresh thyme 4 small apples 2 large, tart ¼ teaspoon cinnamon 2 tablespoons brown sugar Instructions Heat the oven to 375°. Cut the squash in half and scoop out the seeds. Place on a cookie sheet and brush with a little of the [...]

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