SEEDY BUSINESS

It's interesting the kind of ideas that gets triggered while one walks along the bulk bins section of a local farmer's market style grocery store.  In this case, the idea of incorporating various seeds to a menu. We are all in agreement that the result is better than that of a 4-star restaurant dining, proving once again that a carefully crafted home-cooked meal is so worth the effort. And though it might well be seedy, this is one good healthy business to conduct.

Pomegranate Mojito

Paper Thins Sesame Seed Bunnies

Sunflower Waldorf Salad with Yogurt Dressing

Porketta Roast

Sauteed Broccoli with Cumin and Mustard Seeds

Berry Chia Seeds Yogurt Parfait

Recipe Links

Pomegranate Mojito

Paper Thin Sesame Seed Bunnies

Sunflower Waldorf Salad with Yogurt Dressing

Porketta Roast

Sauteed Broccoli with Cumin and Mustard Seeds

Berry Chia Seeds Yogurt Parfait

A TOAST TO LOVE

Our annual celebration of love - sisterly friendship love in this case, is again upon us.

It's a great reminder to never take any great relationship for granted, instead to always cherish those we love and hold dear in our hearts, and to be eternally grateful for any moment spent in their presence.  To all that we raise a glass and shout "Amen"!

Kir Royale

Breakfast Granola Cup

Mini Tomato and Shrimp Toasts

Avocado and Grapefruit Salad with Toasted Walnuts

Scrambled Eggs with Mushrooms and Toasted Pepitas

Toasted Almond Cake

Recipes

Kir Royale

1 chilled bottle of champagne of sparkling wine

6 tsp Creme de Cassis liqueur

Pour 1 tsp of Creme de Cassis into each champagne glass and top with champagne.

Breakfast Granola Cups

Mini Tomato and Shrimp Toasts

12 slices of sourdough baguette, toasted

Pesto sauce (homemade or a very good store bought)

Medium size cooked shrimp

1 large heirloom tomato, halved then thinly sliced

Fresh parsley leaves

Cracked pepper

1. Spread pesto on toasted baguette.

2. Layer the following on each baguette toast: tomato slice, parsley leaves, cooked shrimp.

3. Sprinkle with cracked pepper before serving.

Avocado and Grapefruit Salad

2 pink grapefruits

2 avocados

Juice of 1 lime

1/2 cup olive oil

1 tbsp Dijon mustard

1 tbsp salt

1 tsp pepper

1/2 cup toasted walnuts

1. Whisk together olive oil, lime juice, mustard, salt and pepper.

2. Peel off grapefruit and remove all the white pith, then cut between the membranes to release the grapefruit segments.

3. Slice avocados and dip each slice in vinaigrette.

4. Toss grapefruit, avocados and vinaigrette in salad bowl, top with toasted walnuts and serve immediately.

Scrambled Eggs with Mushrooms and Toasted Pepitas

12 large eggs, room temperature

1 cup shredded gruyere cheese

1 cup diced baby portobello mushrooms

1 shallot, finely chopped

1 tbsp olive oil

1 tbsp chopped chives

1 tbsp toasted pepitas, seasoned with salt.

1. On a large skillet, heat oil on medium.

2. Sautee shallots and mushrooms until shallots become clear,

3.Whisk eggs then pour into skillet.

4. Add cheese into eggs then slowly push eggs around with a spatula until eggs are cooked while still creamy, remove from heat.

5. Add toasted and seasoned pepitas and mixed into scrambled eggs.

6. Sprinkle with chives before serving.

Toasted Almond Cake

SIMPLE SKILLETS

After taking a holiday break in December,
we're back four weeks into 2017 with a menu high on protein and low of sugar (or so we tell ourselves).

O, how good it is for sisters to dwell together in harmony while sharing excellent food and precious life moments.

Here's to a new year of blessings!

Cocktail: Toby Toddy

Appetizer: Honey Garlic Shrimp Skillet

Salad: Shaved Cauliflower Salad

Entree: Balsamic Skillet Chicken

Side: Skillet Roasted Carrots

Dessert: Quick and Easy Skillet Fried Apples

Recipes

Toby's Toddy

Honey Garlic Shrimp Skillet

Shaved Cauliflower Salad

Balsamic Skillet Chicken

8 pieces of boneless and skinless chicken breast

1 bulb of garlic, skinned and finely chopped

1 lb baby portobello mushroom

2 tbsp olive oil

1/3 cup balsamic vinegar

1 tbsp sherry cooking wine

3/4 cup chicken broth

1 tsp thyme

2 tbsp butter

1 tbsp tomato paste

1/4 cup grated parmesan cheese

salt & pepper 

1. Season both sides of chicken with salt and pepper.

2. On a large skillet, heat oil to medium high and brown chicken on both sides.

3. Add balsamic vinegar, sherry cooking wine, thyme  and chicken broth.

4. Lower heat, cover and cook another 10 minutes or until chicken is tenderly cooked.

5. Remove chicken from skillet.

6. Thicken mushroom sauce by adding butter, tomato paste and parmesan cheese, .Season with salt and pepper to taste.

7. Add chicken back on top of sauce before serving.

Skillet Roasted Carrots

Quick and Easy Skillet Fried Apples

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.