Blog Archives

Carrot Tart with Feta and Honey

5/15/2023

Comments

SERVINGS: 6-8
DIETARY: None
DIFFICULTY: Kinda Easy
PREP/COOK TIME: 20 min/35 min

Carrot Tart

10 layers phyllo dough
6 carrots, sliced length-wise, preferably multi-colored
1 1/2 c. ricotta cheese
1/2 c. feta cheese
4 sprigs fresh thyme, leaves removed
3 tbsp. honey
3 tbsp. olive oil
salt and pepper

Preheat oven to 375 F.
Begin by lining an 8x11 pan with foil. Place the phyllo dough on the foil so the layers are even throughout the pan.
Carefully spread the ricotta cheese on top and avoid tearing the phyllo (either freeze the phyllo or mix 1 tbsp. of heavy cream with the ricotta to make it more spreadable).
Line the carrot slices on the cheese and ensure the are spaced evenly apart and the whole tart is relatively covered.
Drizzle the olive oil over the carrots and add the thyme leaves. Sprinkle with salt and pepper then add the feta evenly on top over the carrots.
Place in the oven for about 35 minutes or until the carrots are tender and the dough is crispy along the edges and cooked through.
Drizzle the honey on top and enjoy!

Comments

Banana Oat Pancakes

5/15/2023

Comments

SERVINGS: 2-4
DIETARY: Gluten-Free
DIFFICULTY: Very Easy
PREP/COOK TIME: 10 min/15 min

Banana Oat Pancakes

2 ripe bananas
2 eggs
1/2 c. unsweetened almond milk, vanilla
1 tsp. vanilla extract
1 1/2 c. oats
2 tsp. baking powder
1/2 tsp. ground cinnamon
1 tbsp. coconut oil
pinch of salt

Add all of the ingredients to a blender and blend on high until completely smooth for about 1 minute. Place the batter in the fridge for about 10 minutes.
Lightly coat a pan with the coconut oil over medium heat. Once pan is hot, add 1/3 cup of the batter to the pan for each pancake and cook for 2-4 minutes until pancakes slightly puff up and you see bubbles in the middle and edges.
Flip cakes and cook until golden brown on underside. Cook for an additional 2 minutes then remove from pan and place on a plate.
Wipe the pan, place more coconut oil, and repeat the process until the batter is gone.
Garnish with syrup, chopped bananas, and granola.

Comments

Potatoes Au Gratin

5/9/2023

Comments

SERVINGS: 8
DIETARY: Gluten-Free
DIFFICULTY: Not Too Hard
PREP/COOK TIME: 45 min/45 min

Potatoes Au Gratin

4 russet potatoes, sliced thin
4 yellow potatoes, sliced thin
1 1/2 c. Gruyere cheese, grated
1/2 c. Parmesan cheese, grated
16 oz. heavy cream
1 tbsp. black peppercorns
1/2 yellow onion
3 cloves garlic
2 bay leaves
1 tbsp. mustard seeds
1 sprig thyme
salt and pepper

Preheat oven to 400 F.
Place a pot of the heavy cream on the stove on medium heat. Add the peppercorns, yellow onion, garlic, bay leaves, mustard seeds, and thyme to the pot. Simmer for about 30 minutes.
In a deep baking dish, place a layer of potatoes (both russet and yellow). Add a pinch of salt and pepper.
Add a layer of Gruyere and Parmesan on top of the potatoes. Continue this pattern until ingredients are all used or it reaches the top of the dish (with 1/2" in. of room).
Strain the cream mixture and pour the strained mixture into the potatoes. Top with remaining cheese.
Place in the oven for about 45 minutes or until the potatoes are tender and cheese is brown.
Remove from the oven and let cool for about 20 minutes before serving.

Comments

Pistachio and Honey Lamb Pops with Pea Purée

5/3/2023

Comments

SERVINGS: 4
DIETARY: Dairy-Free
DIFFICULTY: Not Too Hard
PREP/COOK TIME: 20 min/30 min

Lamb Pops

1 rack of lamb (around 2 lbs. and preferably frenched)
1 tbsp. ground mustard
2 tbsp. coconut oil
salt and pepper

Crust

1/2 c. pistachios, shelled and chopped coarsely
2 tbsp. honey
2 tbsp. Dijon mustard
3 cloves garlic, minced finely

Pea Puree

10 oz. English peas
1 lemon, juiced
1/4 c. olive oil
salt and pepper

Preheat oven to 400 F.
Season lamb on all sides with ground mustard, salt, and pepper.
Place a pan on the stove on medium heat and melt the coconut oil. Once hot sear all sides of the lamb until golden brown, typically 2 min each side.
Remove from pan and cool. Mix all ingredients of the pistachio crust into a bowl until combined.
Massage the crust uniformly over the fat cap of the lamb. Place the lamb on a sheet tray and place in the oven for about 30 min or until the internal temperature of the meat is 135 F for medium rare.
While the lamb is cooking, place a pot of water on the stove on high heat. Once the water begins to lightly boil add the English peas. Cook the peas for about 8 minutes or until tender. Strain the peas then add the peas to a bowl of iced water to cool.
Once cool, add the peas to a blender with the lemon juice, olive oil, salt, and pepper. Blend until completely smooth and no chunks. Cool in the fridge while the lambs cooks or for about 20 minutes.
Remove the lamb from the oven and rest for about 10-20 min.
Cut the lamb into double chops and place the desired serving on a plate with the pea puree for dipping.

Comments

Foglie d'Ulivo with Spring Salsa Verde

5/2/2023

Comments

SERVINGS: 6
DIETARY: None
DIFFICULTY: Easy
PREP/COOK TIME: 15 min/30 min

Salsa Verde

1 bunch fresh flat-leaf parsley
1 bunch fresh mint
1 handful fresh basil
2 garlic cloves, peeled
3 ounces Kalamata olives, pitted
4 anchovy filets
1 small chili (jalepenos and serranos work great), seeded and chopped
1 tbsp. capers, drained
1/2 c. olive oil
salt and pepper
1/4 c. parmesan cheese, grated
1/4 c. pasta water

Pasta

1 box or package of Foglie d'Ulvio pasta (about 24-32 oz. and you can really use any shape of pasta)
handful of salt

Garnish

1 tbsp. olive oil
fresh basil
lemon zest

Combine all of the salsa verde ingredients in a food processor and pulse until smooth. Drizzle more olive oil if needed to create a paste that is pourable yet lightly coarse. Set aside.
Place a large pot of water on the stove and add enough salt to make it taste like ocean water. Turn on high heat.
Once the water starts to heavily boil, add the pasta and stir so the pasta does not stick to each other. Boil for about 14-18 minutes or until the pasta is al dente. Remove from the heat, save a 1/4 c. of pasta water, and strain the pasta.
Add the strained pasta to a large bowl and pour the salsa verde over the pasta. Mix until uniform and combined.
Add the pasta water and parmesan cheese and mix until evenly distributed.
Once creamy, pour a serving on a plate and garnish with basil, olive oil, and lemon zest.

Comments

recipes

Carrot Tart with Feta and Honey

Banana Oat Pancakes

Potatoes Au Gratin

Pistachio and Honey Lamb Pops with Pea Purée

Foglie d'Ulivo with Spring Salsa Verde

Archives

Recipe Collections