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    This pizza is perfect for a family night-in. Naan bread coated with an olive oil/herb mixture and then topped with chicken, artichokes, sun-dried tomatoes and two kinds of cheese. Picky eaters? You can easily make your own personal pizzas using Naan bread as a crust, then add your favorite pizza sauce and toppings. Naan is an oven-baked flatbread that is used in cuisines of Central and South Asia. Ingredients ½ C. olive oil 3 garlic cloves, minced ¼ C. fresh parsley, minced ½ tsp. dried oregano ¼ tsp. red pepper flakes 2 pieces Naan bread ½ C. grated Parmesan cheese, divided 1 C. cooked chicken, shredded or cubed 8 oz. jar sun-dried tomatoes 14 oz. can artichoke hearts, chopped 2 C. shredded Italian cheese blend cheese 2 C. fresh arugula Instructions 1. Preheat oven to 425 degrees. 2. In a small bowl mix

    This Tabbouleh has a fresh twist on a vegetarian favorite. Made with a variety of vegetables, cauliflower in place of the bulgur wheat and then tossed in a herb-lemon juice dressing it will leave you wanting more! Traditionally, tabbouleh is a vegetarian dish made with tomatoes, parsley, mint, onion and bulgur which is then seasoned with a mixture of olive oil, lemon juice and salt. Ingredients 1 lb. cauliflower, finely chopped ½ lb. zucchini, shredded ½ lb. tomatoes, diced 1 cucumber, diced 1 bunch parsley, minced ¼ C. mint, minced 3 green onions, thinly sliced ⅓ C. fresh lemon juice 3 garlic cloves, minced 1 tsp. salt ½ tsp. ground black pepper ½ tsp. dried oregano ½ C. olive oil Instructions 1. In batches, pulse the chopped cauliflower in a food processor until it resembles rice, then pour into a large bowl. 2.

    Four cheese tortellini tossed with chicken, fresh mozzarella, tomatoes and a balsamic dressing and then topped with fresh torn basil leaves. Ingredients 1/3 C. balsamic vinegar 2 cloves garlic, minced 1/2 tsp. dried thyme 1 Tbsp. Dijon mustard 1 tsp. salt 1/2 tsp. ground black pepper 1/2 C. olive oil 1 rotisserie chicken, meat removed and shredded 16 oz. package 4 cheese tortellini pasta, cooked 8 oz. fresh mozzarella, diced 1 1/2 lb. Heirloom tomatoes, diced 1/2 C. fresh torn basil Instructions 1. In a large bowl, whisk together the balsamic vinegar, garlic, thyme, Dijon mustard, salt and pepper. 2. Slowly drizzle in the olive oil, while whisking constantly, until all the oil is incorporated. 3. Add the shredded chicken, tortellini, mozzarella and tomatoes. 4. Carefully toss ingredients with the dressing until well coated. 5. Refrigerate for at least one hour. 6.

    Grilling season is upon us! Spice up your next get-together with these Jalapeño Bacon Cheddar Sliders topped with a zesty garlic aioli sauce. Turn the heat up even more by leaving the jalapeño seeds in the mixture and by using chipotle cheddar cheese in place of plain cheddar. Ingredients 6 cloves garlic, divided 1/3 C. mayonnaise 1 Tbsp. lemon juice 2 Tbsp. water 2 large jalapeños w/ or w/o seeds 1 small onion, chopped 1 ½ lb. lean ground beef 1 C. shredded cheddar cheese 4 pieces of bacon, cooked & crumbled ½ tsp. ground cumin ½ tsp. salt 8 dinner rolls 2 C. shredded lettuce Tomato slices Instructions 1. To make the garlic aioli add 3 cloves of minced garlic, mayonnaise and lemon juice and mix until well combined; cover and refrigerate until use. 2. Place the water, jalapeños, onion and

    Naan bread topped with a homemade cheese sauce, bratwurst, onions, sauerkraut and fresh parsley. This recipe is completely versatile and can be served for lunch, dinner or as an appetizer. Ingredients 3 Tbsp. butter 3 Tbsp. flour ½ C. whole milk ¼ tsp. ground black pepper 2 Tbsp. stone ground mustard ¾ C. shredded cheddar cheese, divided 2 pieces Naan Bread 1 small onion, thinly sliced ½ C. sauerkraut 2 cooked bratwurst, thinly sliced 1 C. shredded mozzarella cheese Fresh minced parsley Instructions 1. Preheat oven 425 degrees. 2. In a small sauce pan, melt the butter over medium heat. 3. Whisk in the flour and cook for an additional 2 minutes. 4. Whisk in the milk, pepper, mustard and 1/4 cup cheddar cheese. 5. Continue whisking until the cheese is melted; remove from heat. 6. Spread the cheese sauce over the

    Sweet watermelon drizzled with savory balsamic vinegar and then dipped in a cool mint mascarpone cream makes this dish the perfect accompaniment to your summer meal. To make this dish even more colorful, use yellow and red watermelon pieces. Ingredients 8 oz. mascarpone cheese ½ C. heavy whipping cream 1/4 C. powdered sugar 2 Tbsp. fresh mint, minced 6 C. watermelon, cubed Balsamic vinegar Instructions 1. In a medium bowl; mix together the mascarpone cheese, heavy cream, powdered sugar, and mint using an electric mixer on high speed. 2. Place the bowl in the center of a decorative platter and surround with watermelon pieces. 3. Drizzle balsamic vinegar over the watermelon pieces and serve.          

    Warm weather means its grilling season! This simple bison burger is the perfect combination of spicy and savory. Can be cooked in a skillet or on a hot grill. Ingredients 1 pound ground buffalo 1 teaspoon ground chipotle powder 1 teaspoon salt 1/2 teaspoon oregano 1/2 teaspoon cumin 1 tablespoon olive oil 8 ounces pepper jack cheese, sliced 2 ripe avocados, sliced 1/2 pound fresh garden salsa Hamburger buns (optional) Instructions 1. In a large bowl, mix together the ground buffalo, chipotle powder, salt, oregano and cumin using your hands. 2. Form mixture into 4 patties and grill or cook in a skillet,. If using a skillet heat up the olive oil over medium-high heat. 3. Place patties on the grill or in a skillet and cook for 5 minutes on each side (internal temperature of 160 degrees Fahrenheit). 4. Place sliced

    These Tarragon Kabobs will be the perfect accompaniment to your Memorial Day weekend menu. This recipe is completely customization, simply add as many fruits, veggies or protein choices as you would like and marinade. Ingredients 1/4 cup soy sauce 1/4 cup rice vinegar 2 tablespoons maple syrup 1/4 cup + 2 tablespoons olive oil 2 tablespoons tarragon leaves 6 cloves garlic, crushed 1 teaspoon red pepper flakes 1 red onion, quartered and layers separated 18 small whole mushrooms, rinsed 18 small cherry tomatoes 3 bell peppers, cored and cut into chunks 3 small zucchinis, ends trimmed and cut into chunks 4 - 6 chicken breasts, cut into chunks 2 - 3 sirloin steaks, cut into chunks 12 - 18 pieces of shrimp 1 fresh pineapple, cut into chunks 6 pieces of thick pastured bacon, cut into six pieces 2 ears of

    Try these grilled broccoli and cheese shish kabobs for your next outdoor meal. Fresh broccoli, with warm baked cheese and some red pepper flakes for extra heat. Serve as an appetizer or a vegetarian main dish. Ingredients ¼ C. + 2 Tbsp. olive oil 3 garlic cloves, minced ¼ - ½ tsp. salt ¼ - ½ tsp. crushed red pepper flakes *optional 1 lb. broccoli florets 2 (7 oz.) packages baked cheese, cut into ½-inch cubes Damp wooden skewers* Instructions 1. Preheat grill to 350 degrees. 2. In a large bowl, mix together the olive oil, garlic, salt and red pepper flakes. 3. Add the broccoli and cheese to the bowl and toss to coat. Let sit for 10 minutes. 4. Thread a piece of baked cheese onto the prepared skewers followed by a broccoli floret and repeat pattern until skewer is

    This parfait is the perfect way to pack your breakfast with nutrition! Wheat berries are high in fiber, full of B vitamins and protein! Switch it up by adding your favorite Greek yogurt, seasonal berries, or nuts and you’ll think it’s dessert. Ingredients 1 cup cooked wheat berries 1 cup plain or honey Greek yogurt ½ cup fresh strawberries, diced ½ cup fresh blueberries ½ cup fresh cherries ¼ cup sliced almonds Instructions 1. Put 1/2 cup of the wheat berries into a bowl or jar. 2. Add 1/2 cup Greek yogurt on top of the wheat berries. 3. Add some fresh strawberries, blueberries, cherries and sliced almonds. 4. Repeat with remaining ingredients.