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…
Read MoreManicotti ((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…
Read MoreWild 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…
Read MoreRack 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…
Read MoreHomemade 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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