Search Results

Ingredients: · 1# ground beef or lamb · 1 small onion, grated · 3 garlic cloves, minced · 2 T. parsley, chopped · 3 T. cilantro, chopped · 1 T. ras el hanout · Salt and pepper -- · 3 T. oil · 1 onion, diced · 1 green bell, diced or sliced · 1 chili, finely chopped (seeded is up to you) · 6 garlic cloves, minced · 14 oz. can crushed tomatoes · ¼ C. water · 1 tsp. cumin · 1 tsp. smoked paprika · 2 T. parsley, chopped · 2 T. cilantro, chopped · Salt and pepper as needed · Sugar, as needed for balancing Preparation 1. To make the meatballs, combine the beef/lamb, grated onion, garlic, parsley, cilantro, ras el hanout, and salt and pepper. Combine well but do not overwork. Set aside. 2. In a tagine, or large saute pan, add the 3 T. oil and heat over medium heat. When hot, add the onion, bell pepper, and chile. Season with salt and pepper and let saute and caramelize until the vegetables begin to soften. At this point, add the garlic and cook another 1 minute. 3. Next add the crushed tomatoes, water, cumin, smoked paprika, and some salt and pepper. Let this mixture cook down and reduce slightly into a smooth but thickened tomato sauce. 4. Meanwhile, make small, quarter sized meatballs, roll them quickly and set them aside on a sheet tray or baking sheet or large plate. Feel free to use a small scoop. 5. When the tomato sauce is made, give it a taste for salt, pepper, and sugar balance. If it all checks out, add the meatballs and place the lid on the tagine and let the meatballs cook in the tagine about 5 minutes. Remove the lid to the tagine and add the parsley and cilantro. Check again for salt, pepper, sugar balance.

Ingredients: · 2 T. oil · 1 ½ # beef, cubed · Pinch of saffron · Salt and pepper · 1 ½ tsp. ginger, minced · 2 T. butter · 2 granny smith apples, chopped · ¼ C. honey (1 T. + 3 T) · 1 small onion, cut in half and then sliced · 1-2 T. harissa paste · 1 ¼ C. beef stock or water · 3 T. cilantro leaves, torn · 1 tsp. cinnamon · ¾ C. prunes, whole · ¾ C. apricots, sliced in half · 1 ½ tsp. sesame seeds Preparation: 1. Mix together the oil, beef, saffron, salt and pepper, and ginger in a bowl. 2. In a saute pan, melt the 2 T. butter. When melted, add the apples the 1 T. honey, and salt and pepper. Cook until the apples just begin to soften. Set aside. 3. In a tagine, heat a couple tablespoons of oil and brown the beef. When the beef is brown, add the onions, season and caramelize. When the onions are caramelized, add the harissa paste and toast for about 1 minute. Stir into the beef/onions. 4. Add the stock/water and the cilantro and place the lid on the tagine and let simmer gently for about 20 minutes. 5. Remove the lid and add the apples, 3 T. honey and cinnamon to the tagine and reduce until the sauce has thickened. When the sauce has thickened, add the prunes and apricots and stir in. Place the lid back on and set on the lowest heat setting for 5 minutes to let all of the flavors infuse. Garnish with sesame seeds. Serve with couscous.

Ingredients: For the pastry: · 1 1/3 cup all-purpose flour · 4 ounces (1 stick) butter, cold and cut into small cubes · Pinch Salt · ¼ cup ice water, less or more if needed For the filling: · 3 eggs · 3/4 cup milk · ¼ cup chopped veggies of choice (red peppers, mushrooms, broccoli, etc) · ¼ cup chopped ham or bacon · 1 tablespoon butter · 3 ounces cheese, grated · Salt & Pepper to taste Instructions: 1. Toss salt into flour, then add butter cubes and toss gently to coat in flour. This will keep the butter from sticking and keep it from melting. 2. With your hands or a pastry cutter, start to break up the butter. If using hands, use your thumb and forefinger to push butter cubes flat, into flakes. Is using pastry cutter, cut butter down into large crumbs. You should still be able to see the butter – DO NOT cut it down so far that it looks like sand. 3. Add the water 1 tablespoon at a time, quickly working it in. You want to only use just enough water to get your dough to hold together. Too much water can make your pastry shrink and/or make it tough, so be careful at this step. 4. Once your dough holds together, flatten it into a disk then chill in the refrigerator for 20 minutes. Preheat oven to 375°F. 5. Heat butter in a small skillet over medium-high heat. Add veggies and ham, season with pepper and saute until they have released their moisture. Set aside to cool slightly. 6. Make filling by whisking together eggs and milk, then salt and pepper. 7. Roll out pie crust to 1/8” thickness. With a 2 ½” round cutter, cut pastry into rounds. Place them into muffin tin cups. 8. Evenly divide veggies, ham and cheese into muffin cups. Then fill ¾ of the way with egg mixure. 9. Bake 20-30 minutes or until set. Let cool slightly and serve!

Ingredients: · 2 cups celery, diced · 2 small onions, diced · 1 ¼ cups roasted peeled chestnuts, chopped · ½ cup unsalted butter · 8 ounces dry bread cubes · 1 tablespoon Gather OCC Chicken Seasoning (or poultry seasoning) · 1 egg · 1 ½ cups turkey broth · Salt & Pepper, to taste Instructions: 1. Preheat oven to 375ºF. Grease or butter a large baking dish. 2. Add bread cubes to a large bowl. 3. In a measuring cup, whisk together the turkey stock and the egg. 4. In a large skillet or saute pan over medium heat, melt butter and saute celery, onions and chestnuts until veggies are softened. Stir in the seasoning. 5. Add veggies to the bowl with the bread cubes and toss. Then slowly add the stock mixture, stirring as you go to soften all of the bread cubes. 6. Place uncooked stuffing into baking dish and cover with foil. 7. Bake 30 minutes, then remove foil. 8. Bake another 15-20 minutes until lightly browned on top.

Ingredients: For the chicken: · 1 ½ # chicken breasts/thighs, cut into strips · 1/3 C. sweet soy sauce · 3 T. mirin · 2 T. cooking sherry · 2 garlic cloves, minced · 1 tsp. ginger, minced · 1 tsp. togarashi For the sauce: · ½ cup unsweetened pineapple juice · ¼ cup soy sauce · ¼ cup light brown sugar, lightly packed · 2 T. homemade chicken stock or low-sodium store-bought broth · 1-inch piece ginger root , peeled and finely grated · 2 garlic cloves, minced · 1 teaspoon chili sauce Instructions: 1. Cut the chicken into strips, set aside. 2. In a bowl, combine the sweet soy sauce, mirin, sherry, garlic, ginger, and Togarashi. Mix well and add the chicken. Let sit for 1-2 hours. 3. Make the sauce by combining the pineapple juice, soy sauce, brown sugar, chicken stock, ginger, garlic, and chili sauce. Serve on the side of the cooked yakitori skewers. 4. Remove the chicken from the marinade and skewer into 8 equal skewers. Cook as desired – Pan seared, roasted, or grilled.

Ingredients: · 4 tablespoons dry ranch · 1 cup mayo, sour cream, greek yogurt · 1/3 cup buttermilk Method: 1. Mix together and store in airtight container in the refrigerator.

Ingredients: 1 Gallon Apple cider ½ Bag fresh cranberries 1 orange, quartered 2 cinnamon sticks Instructions: Add all ingredients to a large pot. Simmer on low heat until hot and serve!

Ingredients: For the Apple Vinaigrette: · 2 tablespoons apple cider vinegar · 6 tablespoons extra virgin olive oil · 2 tablespoons honey · 1 teaspoon whole grain mustard · 1 teaspoon fresh thyme, chopped · Salt & Pepper to taste For the Vegan Parm: · 1/2 cup raw pine nuts · 2 tbsp raw sesame seeds · 2 tsp lemon zest · 1 tbsp nutritional yeast · salt pepper For the Salad: · 1 apple, cored, halved and sliced thin (approximately 1/8th-inch thick) · 2 fennel bulbs, sliced very thin (I used a mandoline) · 8 ounces greens · ½ cup pecans, toasted Method: 1. Whisk dressing ingredients together and set aside. 2. For the pine nut “parm”, in a food processor or dry ingredient-friendly blender pitcher, combine the pine nuts, sesame seeds, lemon zest, nutritional yeast, salt, and pepper. Blend/Pulse until you have a crumbly mixture. Check it for seasoning and adjust if necessary. Set aside. 3. Toss apple and fennel with ¼ of the dressing. Place greens on base of platter, topped with fennel-apple mixture, topped with pecans. Re-dress if desired. Enjoy!

Ingredients: For The Crust: · 4 oz unsalted butter, cut into small pieces · 8 oz, all-purpose flour · 3 oz, ice cold water, more or less as needed · Pinch salt For The Filling & Decorating: · 2 apples, peeled and sliced · 1 teaspoon ginger, grated · ¼ cup packed brown sugar · 1 teaspoon cinnamon · ½ teaspoon allspice · ¼ teaspoon cloves · ¼ teaspoon cardamom · 1 tablespoon cornstarch · 1 teaspoon vanilla extract · 1 tablespoon orange juice · 1 egg, lightly beaten · Decorating Sugar Crystals For The Stabilized Whipped Cream: · 1 cup cream · 1 tablespoon powdered sugar · ½ teaspoon vanilla or vanilla paste · ¼ teaspoon cream of tartar For The Caramel: · 1 cup sugar · 1 stick of butter, cut into small pieces · 1 cup heavy whipping cream Instructions: For the Crust: 1. In a medium bowl, mix together salt and flour. Add butter and either using your hands or a pastry cutter, cut butter into flour. I prefer to use my hands and “flake” the butter. Add water in 2 tablespoon increments and mix with a fork until dough just comes together. Shape into a disc and refrigerate for 20 minutes. Tips: Be careful not to overwork the dough or add too much water – both make for tough crust and can cause shrinkage. For The Spice Mixture: 1. In a large bowl, mix together the ginger, brown sugar, spices, cornstarch, vanilla and orange juice. Combine well. Toss the apples in the spice mixture and set aside. For The Assembly: 1. Preheat oven to 375 degrees. 2. Remove the dough from the refrigerator and roll out the dough out so it is approximately a 12” circle. Gently transfer the dough to a baking sheet or cast iron pan, and then make a two to three circles of apple slices in the bottom, leaving 1 ½” gap to the edge of the pan. 3. Now, gently fold the crust, folding in the edges every inch or two (or do the fold & flip!). When the edges are all folded in, brush beaten egg around the top and sides of the crust, using a pastry brush, and then sprinkle deco sugar (your own desired amount) on top of the crust. 4. Bake for 25-30 minutes, or until the crust has browned. Remove from the oven and place on a cooling rack. Tip: Be sure to place on a rack so that the bottom doesn’t get soggy during cooling. For The Whipped Cream: 1. Add cream to a bowl or stand mixer bowl. Whip to soft peaks, then add sugar, vanilla and cream of tartar. Whip to stiff peaks, then remove and refrigerate until ready to use. This whipped cream should hold for up to 3 days. For The Caramel: 1. Add sugar to pan. As sugar melts, begin to stir gently with whisk. As soon as sugar is melted, add butter pieces as you continue to whisk. 2. Once all the butter is added and the bubbling has settled down, take it off the heat and slowly add the heavy whipping cream, continuing to whisk until fully incorporated. Set aside to cool.

Ingredients: · 2 tablespoons oil of choice · 2 lbs squash peeled, and cut into large pieces · 2 apples, peeled and diced · 1 onion, diced · 2 cloves garlic · 2 cups vegetable or chicken stock · 4 sprigs fresh thyme · 1/4 teaspoon grated nutmeg · 1 cup whole milk · 1/2 cup cream · Salt & Pepper, as you go · Optional: Fried Sage Leaves to serve (see below) Instructions: 1. Preheat pressure cooker on saute setting and add oil. Saute squash until just starting to pick up color. Remove. Add apples, garlic and onion and saute until softened. 2. Add squash back to the pot, along with stock, thyme and nutmeg. Cook on high pressure for 10 minutes. Let pressure naturally release. 3. While waiting for soup make sage leaves (if using). Add ½” of oil to a small pan. Add sage leaves and cook until crispy. Remove to a paper towel lined plate. 4. Open and let cool just slightly. Remove thyme stems. 5. Add milk and cream. Using an immersion blender or blender, puree until smooth. If needed, place pressure cooker on saute or saute low setting to reheat or reduce. 6. Top with fried sage leaves and enjoy!

Ingredients: For the Filling: · 3 cups dates, diced · ¼ cup sugar · 1 ½ cups water For the bars: · ¾ cup butter · 1 cup packed brown sugar · 1 ¾ cup flour · ½ teaspoon baking soda · 1 teaspoon salt · 1 ½ cups oats Method: 1. Prepare date filling by combining all ingredients in a medium saucepan and cooking over low heat until thickened. Let cool. 2. Preheat oven to 400 degrees. Grease a 9x13 baking pan. 3. In a bowl, whisk together flour, baking soda, salt and oats. 4. Cream together butter and brown sugar until fluffy. Slowly add in dry ingredients until combined. 5. Press half the mixture into the bottom of the pan. Fill with date mixture and spread evenly. Top with remaining crumb mixture and pat lightly. 6. Bake for 20-30 minutes or until golden brown. Cool, cut and enjoy!

Ingredients · 1 ¼ cup butter · 2 cups sugar · 2 eggs · 2 teaspoons vanilla · 2 cups flour · ¾ cup unsweetened cocoa powder · 1 teaspoon baking soda · 1/8 teaspoon salt · 1 cup chopped walnuts Method: 1. Preheat oven to 350 degrees. 2. In a bowl, whisk together flour, cocoa powder, baking soda and salt. 3. Cream together butter and sugar until fluffy. Add eggs one at a time. Add vanilla. 4. Slowly add in dry ingredients. 5. Stir in walnuts. 6. Drop rounded teaspoons on greased cookie sheets and bake for 8-10 minutes. 7. Enjoy!