4 Tbs. butter, softened 1/3 c. crumbled Veldhuizen Bosque Blue cheese 1/4 c. toasted wanuts, chopped baguette slices Combine butter, blue cheese, and walnuts, mashing with a fork to combine thoroughly. Spread onto baguette slices and toast in oven at Read on!
1 small butternut squash, quartered, seeds removed 1-2 apples 1 to 2 tablespoons olive oil or vegetable oil Salt and freshly ground black pepper 1 1/2 cups apple cider or juice 1 cups chicken broth or water, more as needed Read on!
1 head butter lettuce, washed, dried, and torn into bite-sized pieces 1 grapefruit, or two oranges, or 4 tangerines, cut into sections, membrane and pith removed 1 chicken breast, grilled and cut into strips 1/4 c. kalamata olives, cut in Read on!
Word on Food Pastry crust 1 cup light brown sugar 5 Tbs organic cornstarch 3/4 cup milk 2 Tbs butter 1/4 tsp vanilla extract 2 eggs, separated 1/2 cup sugar 1/2 tsp cream of tartar Line an 8-inch tart or Read on!
Pesto * 2 cups (packed) fresh Italian parsley leaves (from 2 bunches) * 1/4 cup extra-virgin olive oil * 2 tablespoons pine nuts, toasted * 2 tablespoons fresh lemon juice * 2 tablespoons water Read on!
1 spaghetti squash 3/4 tsp salt 1/2 tsp pepper 5 Tbs butter 15 fresh sage leaves 1/2 c walnut halves, roughly chopped 1 Tbs grated parmesan Preheat oven to 400. Place squash on cutting board. Using a large, very sharp Read on!
1 small cucumber, peeled, seeded and diced 2 gala apples, diced 1/2 small red onion, diced 1 hot pepper, minced 1/4 c cilantro, chopped juice of 3 limes pinch of salt to taste Combine all ingredients and let sit Read on!
* 5 tablespoons extra-virgin olive oil, divided * 3 garlic cloves, thinly sliced * 1/4 teaspoon dried crushed red pepper * 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about Read on!
4 large or 6 medium red, gold or yellow sweet peppers (like Marconi!) 6 ears white corn shucked 1 tablespoon extra-virgin olive oil 1 cup chopped onion 2 garlic cloves, minced 2 cups sliced mushrooms 1/2 pound cherry tomatoes Read on!