Lemon Thyme Escarole Salad

This salad is a must to try this season! It’s loaded with tons of delicious flavors and textures that complement each other so perfectly in every bite!

Lemon Thyme Escarole Salad

This salad is a must to try this season! It’s loaded with tons of delicious flavors and textures that complement each other so perfectly in every bite!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

4-1/2 Cups Escarole, Chopped

1/2 Cup Celery, Thinly Sliced

1/2 Cup Carrots, Shaved

1 Cup Cannellini Beans

1/4 Cup Dried Cranberries

2 Tablespoons Sliced Almonds, toasted

2 Tablespoons Feta Cheese

For The Dressing:

1 Tablespoon Extra Virgin Olive Oil

2 Tablespoon Lemon Juice

1/2 Teaspoon Honey

3/4 Teaspoon Fresh Thyme Or 1/4 Teaspoon Dried Thyme

Pinch Of Salt

Pinch Of Black Pepper

Directions

1.     Rough chop the escarole into bite size pieces. Wash and peel carrot; with a clean vegetable peeler continue peeling carrot to make ribbons. Drain cannelloni beans. Toast almonds in small skillet over medium heat with 2 sprays of olive oil. Watch carefully so nuts don’t scorch. 

2.     In a large serving bowl or on a serving platter, layer the first 7 ingredients as listed. Set aside. 

3.     In a small jar, add the oil, lemon juice, honey, thyme, salt and pepper. Place lid on jar tightly and shake dressing to incorporate. Drizzle over salad and serve immediately.

Peperonata

This Peperonata is a delicious dish made of meltingly tender bell peppers and onions cooked down with lots of olive oil and a bit of sherry vinegar and honey. This is wonderful mixed into pastas or on a crostini.

paperonata

This Peperonata is a delicious dish made of meltingly tender bell peppers and onions cooked down with lots of olive oil and a bit of sherry vinegar and honey.

  • Servings: 6
  • Difficulty: Easy
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Ingredients


4 Bell Peppers Sliced (A Mix Of Yellow, Red, And Orange)
1 Small Yellow Onion Sliced
2 Garlic Cloves Minced
1 Tablespoon Golden Raisins
½ Tablespoon Tomato Paste
2 Tablespoons olive oil
1 Teaspoon Sherry Vinegar
1 Sprig Of Thyme
1 Teaspoon Honey
1 Teaspoon salt

To make the crostini’s:

1 Cup Of Peperonata
½ Cup Of Mascarpone
1 Small Baguette Cut Into Slices
Basil For Garnish


Directions


  1. In a large sauté pan add 1 tablespoon of olive oil and turn the heat to medium high. Add the sliced onions and garlic, and cook for 4-5 min or until softened. Add the bell peppers and cook for another 10 min, then add the tomato paste making sure to stir it around, letting it caramelize. Lower the heat to medium now.
  2. By now some brown bits should have developed at the bottom of the pan. Deglaze with the sherry vinegar by scraping at them and incorporating them with the peppers and onions. Add a tbsp more of olive oil, letting the peppers and onions cook at a low heat.
  3. When the peppers start to get very tender, stir in the honey and let them cook for a few more minutes. Turn off the heat.
  4. To prepare the crostini, slice the baguette and toast in a bit of olive oil until brown on both sides. Shmear one side with the mascarpone cheese and garnish with basil.

Butternut & Quinoa Soup

Comfort in a bowl! Delicious butternut is complemented alongside quinoa, flavorful herbs and veggies to create a wonderful hearty soup! This soup is packed with healthy benefits and is great for a cold winter’s day!

Comfort in a bowl! Delicious butternut is complemented alongside quinoa, flavorful herbs and veggies to create a wonderful hearty soup! This soup is packed with healthy benefits and is great for a cold winter’s day!

Sweet and Savory Sweet Potato Casserole

A delicious sweet and savory side to serve with any meal! Creamy sweet potato with nodes of cinnamon, nutmeg and thyme is topped with brown sugar tossed hazelnut and walnuts to add the perfect amount of crunch!

A delicious sweet and savory side to serve with any meal! Creamy sweet potato with nodes of cinnamon, nutmeg and thyme is topped with brown sugar tossed hazelnut and walnuts to add the perfect amount of crunch!

  • Servings: 6
  • Difficulty: Easy
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Ingredients

2 Pounds Sweet Potatoes, Peeled And Cut Into ½-Inch Pieces (About 4 Medium Potatoes)

2 Tablespoons Unsalted Butter, Room Temperature

¼ Cup Whole Milk

¼ Cup Brown Sugar

2 Eggs, Beaten

½ Teaspoon Cinnamon

¼ Teaspoon Nutmeg

1 Teaspoon Kosher Salt

1 Tablespoon Fresh Thyme Leaves

Topping

½ Cup All-Purpose Flour 

¼ Cup Brown Sugar

½ Cup Chopped Walnuts Or Pecans

¼ Cup Chopped Hazelnuts

4 Tablespoons Unsalted Butter, Melted 

1 Tablespoon Fresh Thyme Leaves

½ Teaspoon Kosher Salt

Directions

  1. Preheat the oven to 350°F. Grease a casserole or baking dish with nonstick spray. 
  2. Place the sweet potatoes in a large pot and cover with cold water by at least an inch. Bring to a boil, reduce the simmer, cover loosely and cook until the potatoes are very tender, about 15 minutes. Drain and transfer the potatoes to a large bowl. 
  3. Add the butter to the potatoes and mash with a potato masher, hand mixer, or immersion blender until smooth. Add the milk, brown sugar, eggs, cinnamon, nutmeg, salt, and thyme and mix well. 
  4. Transfer to the prepared baking dish. 
  5. Make the topping: In a medium bowl, combine the flour, brown sugar, nuts, melted butter, thyme, and salt. Sprinkle over the casserole and gently press in with the back of a spoon. 
  6. Bake until golden, about 25 minutes. 

Slow-Cooker Bone Broth

The cure to almost everything. This bone broth is ideal for winter! The benefits of bone broth are endless and it’s a great base for soups, stews and gravies! Plus, you’ll love the savory aroma it leaves throughout your home.

TThe cure to almost everything. This bone broth is ideal for winter! The benefits of bone broth are endless and it’s a great base for soups, stews and gravies! Plus, you’ll love the savory aroma it leaves throughout your home.

  • Servings: Varies
  • Difficulty: Easy
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Ingredients

2 Pounds Beef Marrow Bones

2 Large Or 3 Small Onions, Peeled and Halved

3 Large Carrots, Peeled and Chopped Into 3-Inch Pieces 

3 Large Celery Stalks, Chopped Into 3-Inch Pieces

2 Inches Fresh Ginger, Peeled

4 Garlic Cloves, Peeled

Fresh Thyme, Parsley Stems, And Bay Leaves

Directions

  1. Place all of the ingredients in a large slow cooker. Cover with water and cook on low for 12-18 hours. 
  2. Strain the broth through a fine-mesh strainer and discard solids. 
  3. Chill the broth overnight and remove solidified fat in the morning. 
  4. Season with salt and pepper and enjoy the broth as-is, or use to make soups, sauces, and other dishes.