Archive for December 2016

Zucchini Bites

Zucchini Bites are great as an appetizer or snack Ingredients: 1-2 zucchini’s, sliced (amount will depend on how thick you slice your zucchini’s and how many people you’re serving) 1/4 C prepared pesto or homemade pesto 1/4 C sheep or goat feta Pomegranate seeds/aerials Olive oil Celtic Sea salt Fresh ground pepper Watch recipe Video…

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Manicotti ((Gluten Free))

Baked Manicotti (Gluten Free) Ingredients: 1 box Jovial gluten free manicotti 1 15 oz Container of ricotta OR 2 containers of Kite Hill Vegan Ricotta 1 C Mozzarella cheese, grated ½ C Pecorino Romano grated cheese 1 Eggs 4 C Spinach (1 medium box triple washed) 1 Heaping cup shiitake mushrooms, diced ( 4 medium…

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Wild Mushroom Heirloom Tomato Spaghetti Squash Casserole

Wild Mushroom, Heirloom Tomato, Spaghetti Squash Casserole Ingredients: 1 medium spaghetti squash, cooked (recipe follows) Olive Oil Heirloom tomato sauce (recipe follows) or your favorite homemade or bottled sauce Wild mushrooms, (recipe follows) 1 small diced zucchini (optional) ¼ – ½ C Pecorino Romano grated cheese 1/4 C Sheep or goat feta, crumbled 1/2 C…

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Rack of Lamb

Rack of Lamb 1 ½ teaspoons kosher salt 1 ½ teaspoons fresh ground peppercorns 2 tablespoon olive oil 2 racks of lamb, “frenched” Method: Place the lamb on a roasting or baking sheet pan with the rib bones curving down. Coat the top and bottom of the rack with olive oil. Evenly rub the salt…

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Homemade Peppermint Bark

Homemade Peppermint Bark Ingredients: 2-3 good-quality semisweet chocolate bars, chopped into ½-inch pieces 1 ½ teaspoons peppermint oil or extract, we love Young Living essential oils 2-3 good-quality white chocolate bards, chopped into ½-inch pieces 3 candy canes or 12 round hard peppermint candies, crushed Watch Recipe Video Here! Method: Line a 9-by-13-inch baking dish…

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