THE HARVEST TABLE

What a perfect month November is to appreciate and savor the bountiful harvest of Autumn fresh produce while mindfully giving thanks for the good life in a great land.

Despite all that's going on in the world today, dining together with precious friends is truly a comfort, and to that we say "thank you".

Warm Charred Brussels Sprouts with Ricotta and Bacon

Leek and Sweet Potato Soup

Endive & Pear Salad

Turkey Stuffed Acorn Squash

Orange-scented Green Beans with Toasted Almonds

Healthy Pumpkin Custard Cups

Recipes

Warm Charred Brussels Sprouts with Ricotta and Bacon

Leek and Potato Soup

Endive and Pear Salad

Turkey Stuffed Acorn Squash

3 acorn squash

3 tbsp olive oil

1 lb lean turkey sausage

1 medium yellow onion, chopped

1 cup of diced celery
1 cup of diced sweet peppers

1 honey crisp apple, diced

1 cup of wild rice, cooked according to package instruction

2 cups of rye bread, diced and dried

2 cups chicken stock

1 tbsp chopped fresh sage

1 cup panko bread crumbs

1 cup grated parmesan

salt & pepper to taste

  1. Preheat oven to 400F.

  2. Halve acorn squash and scrape off seeds.  

  3. Brush inside with 1 tbsp of olive oil and sprinkle with salt and pepper.

  4. Line a cookie sheet with foil and place squash halves brushed side down.  

  5. Roast in oven for 30 minutes.

  6. On a large non-stick skillet, heat 1 tbsp of olive oil on medium high.

  7. Brown turkey sausage evenly, then remove from skillet.

  8. Add to skillet onion, celery, sweet peppers and diced apple. Cook until onion is translucent.

  9. Add dried rye bread and chicken stock, cook until liquid is absorbed.

10. Add cooked wild rice and chopped sage.

11. Season with salt and pepper to taste.

12. Mix remaining olive oil with panko bread crumbs and grated parmesan.

13. Fill squash halves with stuffing and top with panko & parmesan mix.

14. Broil on high for 2 minutes or until golden brown.  Serve while still hot.

Orange-scented Green Beans

Healthy Pumpkin Custard Cups

1 can pumpkin puree

4 room temperature large beaten eggs

1 tbsp maple syrup
1 tbsp coconut sugar

1 tbsp rum

1/2 tsp salt

2 tsp pumpkin spice

Home made or store bough whipped cream for topping

Nutmeg for sprinkling 

1. Preheat oven to 350F.

2. Spray muffin pan with baking spray.

3. In a large bowl, mix pumpkin puree, beaten egg, maple syrup, sugar, rum and spices.

4. Pour into muffin pan and bake for 45 minutes or until inserted toothpick in center 

    comes out clean. Set aside to cool.

6. Serve cold topped with whipped cream and sprinkled with nutmeg.

TICKLED PINK

We may be entering pumpkin season, but October is still Breast Cancer Awareness month.

In honor of those who are courageously fighting this  terrible disease as well as those who sadly lost the battle, we're serving up a "pink" menu, with high hopes and prayers that a cure is found soon.

The Pink Lady Cocktail

Roasted Beet Hummus with Carrots and Cucumbers

Melon Wrapped in Prosciutto

Couscous Salad with Red Cabbage and Chickpeas

Salmon Florentine

Strawberry Mousse

Recipes

The Pink Lady Cocktail

Melon Wrapped in Prosciutto

Roasted Beet Hummus

Couscous Salad with Red Cabbage and Chickpeas

Salmon Florentine

Strawberry Mousse
1 lb fresh strawberries, rinsed, dried and hulled
3 tbsp pure maple syrup
1 pkg cream cheese
1 tsp vanilla
1 tub light whipped cream (made with real cream)

1. Slice and set aside 4 strawberries for garnish.
2. In a blender or food processor, puree the rest of strawberries with maple syrup until smooth.
3. Add cream cheese and vanilla and continue blending until smooth.
4. Pour into a large bowl and mix in whipped cream.
5. Distribute evenly to 6 mini dessert glasses, cover and refrigerate at least 1 hour before serving.
6. Garnish with sliced strawberries and serve.

PALEO PALS

Of all the numerous "healthy" diets out there, we're very interested in trying out the Paleo diet.
If you wonder what that's all about, here's the technical definition:

          "a diet based on the types of foods presumed to have been eaten by early humans, consisting chiefly of meat, fish, vegetables, and fruit, and excluding dairy or grain products and processed food."

So how did we do?  Quite well I must say, as our "test" kitchen could attest.  We did include a mojito because Paleo or not, we girls got to have our weekend cocktail.  We know that diet fads do come and go, but as we take our summer break we sure hope that the habit of healthy eating (with a few splurges here and there - see: mojito) stays with us for good.

Watermelon Blueberry Mojito

Oven  Baked Zucchini Fritters with 

Garlic Dill Sriracha Yogurt Dip (okay, maybe this isn't strictly paleo 

but Greek yogurt is healthy)

Cucumber & Carrot Salad

Skirt Steaks with Fresh Mango Salsa

Sweet Potato and Rutabaga Mash

Paleo Chocolate Avocado Mousse

Recipes

Watermelon Blueberry Mojito

Oven Baked Zucchini Fitters 

Garlic Dill Sriracha Yogurt Dip

1 cup plain Greek Yogurt

1 tsp dried dill

1 tsp garlic powder

1 tsp dijon mustard

1 tsp (or more) Sriracha

1 tsp chopped chives for garnish

salt & pepper to taste

Mix all ingredients and garnish with chives before serving.

Cucumber and Carrot Salad

Skirt Steaks with Fresh Mango Salsa

Sweet Potato and Rutabaga Mash

Chocolate Avocado Mousse

2 large avocados, pitted

2 ripe bananas

2 tbsp pure cocoa powder

1 tsp pure maple syrup

1 cup sugar-free coconut milk

optional: whipped cream & shaved dark chocolate for garnish

1. In a blender, mix all ingredients until well incorporated.

2. Refrigerate until ready to serve.

3. Optional: top with whipped cream and garnish with shaved dark chocolate

CAJUN FUN

As we explore menu ideas, this seems to be a good time to expand our culinary scope to include some Cajun recipes.
We couldn't have been more thrilled with the results!
What a delightful experience this turns out to be, even if only to give us a small taste of New Orleans. Who knew Cajun could be so fun?

Cajun Lemonade

Louisiana Crab Dip

Cajun Shrimp and Corn Salad with Lime Chili Dressing

Easy Cajun Jambalaya

Broccoli with Cajun Garlic Butter

Skinny Baked Beignets

Recipes

Cajun Lemonade

Louisiana Crab Dip

Cajun Shrimp and Corn Salad with Lime Chili Dressing

Easy Cajun Jambalaya

Broccoli with Cajun Garlic Butter

Skinny Baked Beignets

SPRING LOADED

Here in the Valley of the Sun, spring is our most wonderful time of the year.

It's when all-day patio dining begins to spring up all over town. 

We're taking advantage of in-season fresh produce to craft our lunch menu.

Let's start with a refreshing Pink Grapefruit Cocktail to accompany some Sweet Onion Tart and Roasted Baby Artichokes with Lemon Aioli. Then for a change, add some sardines to a colorful Spring Salad dressed with Tarragon Vinaigrette. 

For the main course, we're serving Skillet Balsamic Chicken over Swiss Chard with a side of Radishes in Brown Butter and Lemon.  And finally, a healthy dessert in Kiwi-Pineapple Parfait.

We think that light & springy can certainly taste divine.

Pink Grapefruit Cocktail

Sweet Onion Tart

Roasted Baby Artichokes with Lemon Aioli

Spring Salad with Tarragon Vinaigrette

Skillet Balsamic Chicken over Swiss Chard

Radishes in Brown Butter and Lemon

Kiwi-Pineapple Parfait

Recipes

Pink Grapefruit Cocktail

Sweet Onion Tart (substitute vidalia with sweet onion)

Roasted Baby Artichokes with Lemon Aioli

Spring Salad with Tarragon Vinaigrette

Skillet Balsamic Chicken over Swiss Chard

8 bone-in chicken thighs

2 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 tbsp tomato paste

1 tbsp dijon mustard

2 sprigs of fresh thyme

1 bunch Swiss chard, chopped (separate stems from leaves)

1 medium onion, chopped

salt and pepper to taste

1. Season chicken with salt and pepper.

2. In a bowl, whisk together olive oil, vinegar, tomato paste, dijon mustard, thyme and salt and pepper.

3. Pour over chicken and let sit for 30 minutes.

4. On a large non-stick skillet, cook chicken skin down over medium high heat, about 10 minutes each sides or until chicken is cooked.

5. Remove chicken to a platter and set aside.

6. Drain half of grease from pan, then add onion & Swiss chard stems and cook until onion becomes translucent.

7.  Add Swiss chard leaves and season with salt and pepper.

8. Once Swiss chard is cooked, place chicken thighs back on top and serve immediately.

Radishes in Brown Butter and Lemon

Kiwi-Pinapple Parfait

HEART TO HEART

The blessing of having a significant other is enormous, maybe more so on Valentine's Day.

But consider yourself also fortunate and blessed if you have a friend that sticks closer than a brother or sister, one who fills your heart with joy. For the ladies in my life whose big hearts have brought me tremendous joy and encouragement, here's a day of "hearts" designed just for you.
From my heart to yours and with deep gratitude, please know how special you are to me.

Raspberry Champagne

Tray of Hearts: 

Calymirna Figs, Parmigiano Reggiano Cheese, Fresh Sliced Strawberries and Mint Chocolates

Cara Cara and Blood Orange Ricotta Salad 

Garlic Cheese Puff Pastry Twisted Hearts

Italian Wedding Soup

Creme-Filled Olive Oil Caketinis

Recipes

Cara Cara and Blood Orange Ricotta Salad

Italian Wedding Soup

1 lb sweet Italian sausage, casing removed

1 large onion, chopped

4 garlic cloves, minced

1 egg

1 cup grated parmesan

1 cup panko bread crumbs

bunch of parsley, chopped

1/4 tsp nutmeg

1 tbsp olive oil

2 carrots, diced

1 celery stalk, diced

4 small sweet peppers, diced

2 cups of fresh baby spinach

1/4 cup Pinot Noir or any lighter kind of red wine

1 tbsp orange juice

8 cups chicken stock

salt & pepper to taste

1. In a large bowl, combine sausage, half of chopped onion, half of minced garlic, egg, bread crumbs, parmesan, 3/4 of the chopped parsley, nutmeg and 1/2 tsp pepper.

2. Form into small meatballs. To make heart-shaped meatballs, pad tightly onto cookie sheet lined with wax paper and use heart cookie cutter.

3. On a large non-stick skillet, brown meatballs on medium high heat. Set aside and reserve drippings.

4. Transfer drippings to a large pot, add olive oil.

5. Cook remaining onion, carrots, celery and sweet peppers until onion starts to become translucent.

6. Add garlic and cook another minute.

7. Deglaze with red wine, then add chicken stock and bring to a boil.

8. Drop meatballs one by one, until fully cook, season with salt and pepper to taste.

9. Add spinach and lower to heat to simmer.  Serve hot, garnished with remaining parsley.

Garlic Cheese Puff Pastry Twisted Hearts

1 pkg puff pastry, thawed

2 tbsp olive oil

1 tbsp garlic powder

1 cup grated mozzarella

1 cup grated parmigiano reggiano

1 tbsp melted butter

1, Preheat oven to 400F.

2. On a cool surface, spread 1 sheet of puff pastry and brushed with olive oil.

3. Sprinkle with 1/2 garlic powder, then layer grated mozzarella and parmesan.

4. Drizzle with remaining olive oil and sprinkle with remaining garlic powder.

5. Place another sheet of puff pastry and press down all around.

6. Cut into 1" wide strips.

7. Press together edges of strips, then twist into a heart shape.

8. Brush with melted butter and bake in 400F oven for 20 minutes.

9. Serve immediately.

Olive Oil Caketinis

To make the cake, use the recipe found here:

http://www.chowhound.com/recipes/olive-oil-cake-10760

1. Instead of using a cake pan, use muffin pan and fill batter to the top of each mold.

2. When done baking, cool pan on a rack.

3. Remove from pan.

4. Slice off the top portion, fill bottom part with a layer of whipped cream, then replace back top portion.

5. Draw a heart on parchment paper and cut around it, then place paper on top of each cake and sift powdered sugar to form a white heart,

SLOWING DOWN

Seems like every beginning of a new year we vow to be more balanced in our approach to life. Slowing down. Working less. Vacationing more. Spending time in meaningful moments. 

When it comes to cooking and food preparation, today's all about the slow-cooker which comes in handy as it allows us to just throw in all ingredients and walk away to do other things, like going on a brisk winter walk or getting a much needed massage.  Then four hours later we sit down for a dinner featuring a menu of slow-cooked dishes.  But not before a cocktail of Gin and Tonic (of course).

Raise your glass for a balanced 2016!

Gin & Tonic

Slow-cooker Garlic Herbed Mushrooms

Slow-cooked Blue Cheese & Parmesan Chicken Wings

Slow-cooker Pinto Beans, Tomato & Onion Salad

Slow-cooker Vegetable Soup

 Slow-cooker Baked Oatmeal Bars 

served with Blueberry Vanilla Ice Cream

Recipes

Gin & Tonic

Slow-cooker Garlic Herbed Mushrooms

Slow-cooked Blue Cheese Parmesan Chicken Wings

1 lb chicken wings

1 cup store-bought light chunky blue cheese dressing

juice of 1 lemon

1 tbsp spicy brown mustard

2 garlic cloves, finely minced

1 tbsp grated parmesan 

1 tbsp finely chopped dill

salt and pepper to taste

Sliced scallion for garnish

1. Combine all ingredients except chicken wings in a bowl and mix well, season with salt and pepper to taste.

2. Place chicken wings in a slow-cooker and pour dressing mixture over wings.

3. Cook on high for 3.5 hours.

4. Garnish with sliced scallions before serving.

Slow-cooker Pinto Beans, Tomato & Onion Salad

Slow-cooker Vegetable Soup

Crockpot-Baked Oatmeal Bars