Ingredients

5 medium Yukon gold potatoes, boiled and chopped
½ cup caramelized onions
1-2 roasted jalapeños, stems removed (whole), chopped
2 teaspoons salt (more to taste)
3 teaspoons Tabasco
½ cup cheddar cheese, grated
Herbs for garnish

Directions

In a well oiled hot cast iron skillet smash the potatoes with a potato masher, cooking and searing to get some brown color. After a few minutes add the caramelized onion and jalapeños and mix and continue to sear. Season with salt and Tabasco and continue to cook and mix. Reduce the heat to low and add the cheddar, mix gently and allow cheddar to melt in. Garnish with herbs of choice!

Ingredients

Pizza Dough
Pizza Sauce
Toppings
Fresh Mozzarella, sliced thin

Directions

Pre-heat oven to 400°F. Roll out the pizza dough into 3 round pies. Place the dough on baking sheet lines with parchment paper. Spoon a bit of sauce on each pie and add the desired toppings. Place a few slices of the mozzarella over the pies. Place in the pre-heated oven for about 20 minutes or until the crust is golden brown the mozzarella is a little melted.

Ingredients

Pizza Dough
Pizza Sauce
2 cups calamata olives, chopped and pitted
Marinated mini mozzarella balls

Directions

Pre-heat oven to 400°F. Roll out the pizza dough into 10 equal round pies. Place the dough on baking sheet lines with parchment paper. Spoon a bit of sauce on each pie and a few calamata olives. Place a few of the marinated mozzarella balls on top and drizzle a little of the oil on top as well. Place in the pre-heated oven for about 15 minutes or until the crust is golden brown the mozzarella is a little melted.

Ingredients

3 medium roasted beets, chopped large
1 cup farro, cooked
1 cup baby arugula or wild arugula leaves
1 medium roasted red onion, chopped
1 tablespoon fresh mint, chopped fine
¹/₂ cup orange juice
¹/₄ extra virgin olive oil
3 tablespoons champagne vinegar
1 teaspoon salt
1 teaspoon black pepper
³/₄ cup goast cheese, crumbled

Directions

In a large bowl or in a bowl plate mix togehter the beets, farro, baby arugula and roasted onions. In another bowl whisk together the mint, orange  juice, olive oil and vinegar, season with salt and pepper and toss over farro salad and mix well. Crumble the goat cheese atop and serve!

For the filling:

8 oz cream cheese, softened
¹/₄ cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
¹/₄ teaspoon salt
2 teaspoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
2 tablespoons all purpose flour
1 cup crushed blueberries

For the glaze:

1¹/₄ cups confectioners’ sugar
2 tablespoons fresh lemon juice
Quick puff pastry
2 boxes quick puff pastry

Directions

Make the filling: In a bowl beat together the cream cheese, the sugar, the yolk, the vanilla, the salt, the zests, and the flour until the mixture is smooth and chill the filling, covered, for at least 1 hour and up to 24 hours.
Unroll 1 defrosted box of puff pastry onto a lightly floured work surface. Cut into even squares. Each square will be cut at the corners. Add a tablespoon of filling and 1 teaspoon blueberries to enter. Cross the left side of each slit made onto the top of the filling, overlapping dough. Continue around until pastry resembles a pin-wheel. Brush with egg wash.
Bake at 350° for 25-30 minutes, or until they are crisp and golden. Keep an eye on pastry as extra filling may change baking time.
Make the glaze while the Danish pastries are baking: In a bowl whisk together the confectioners’ sugar, sifted, and enough of the lemon juice to make a thick but pourable glaze.
Transfer the Danish pastries to a rack and drizzle some of the glaze over each pastry. The Danish pastriies may be cooled to room temperature, wrapped in plastic wrap and foil, and frozen for 1 month. Transfer the Danish pastries to a baking sheet and bake them in the middle of a preheated 400°F oven for 5 minutes, or until they are heated through.

Recipe Property of Shawona Jones.

Ingredients

1 sheet puff pastry, rolled out on a baking sheet and cold
3 tablespoons butter
2 cups red onion, sliced
1 cup apples, sliced
1 cup brie
2 tablespoons fresh thyme leaves
Salt/pepper

Directions

Preheat oven to 375°F. Meanwhile, in a large sauté pan over medium heat, and butter. Cook red onions and apples until caramelized, about 15-20 minutes. Remove from heat, and add the brie and the herbs and mix together gently. Season with salt and pepper. Spoon mixture over puff pastry and spread evenly and bake in oven for 10-12 minutes or until golden brown. Serve warm.

Ingredients

1 cup farro or barley, rinsed and drained
2 tablespoons olive oil
1 large shallot, minced
2 oz. dried porcini mushrooms, or other dried mushrooms, such as shitake or morels
1 cup hot water
¼ cup white wine
1 cup mushrooms, vegetable or chicken stock
Salt and freshly ground black pepper to taste
½ cup freshly grated Parmesan cheese (or other hard cheese such as Asiago, Manchego or Pecorino)
2 tablespoons chopped fresh herbs, such as parsley, dill, tarragon, chives, oregano and/or sage

Directions

Soak dried mushrooms in hot water for 20 minutes. Drain, reserving liquid. Heat a heavy-bottomed pot over medium heat. When hot, add olive oil, then add minced shallots. Sauté until translucent. Add drained farro and cook until a toasty fragrance emerges. Add wine and let cook for a minute, stirring often. Add reserved mushrooms and stir. Slowly add reserved mushrooms soaking liquid, being careful not to disturd the sediment. Add stock. Bring to a boil, then reduce to a simmer. Cover with a lid, placed slightly ajar. Cook, stirring occasionally, for 30 to 40 minutes.

After 30 minutes, check farro for tenderness. (If not tender, continue to simmer, checking at 10-minute intervals until tender, adding more water if grains seem dry). Taste for seasoning. Add freshly ground pepper and grated cheese, stirring until incorporated. Taste again; add salt only if necessary. Add herbs and stir to mix. Serve immediately.

Recipe by Emily Casey

Ingredients

1 large portabella mushroom, stem removed
2 eggs, beaten
3 cherry tomatoes, sliced
2 green onions, sliced thin
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh tarragon, chopped fine
Salt/pepper
2 tablespoons half and half
2 tablespoons gruyere cheese, grated
1 tablespoon parmesan cheese, grated

Directions

Pre-heat oven to 400°F. Gently scoop out the inside of the portabella mushroom using a spoon so it resembles a bowl. Reserve the scoop mixture for another dish. Mix eggs, tomatoes, green onions, fresh herbs, salt and pepper, cream and cheese. Place the portabella mushroom bowl side up on a baking sheet. Pour the egg mixture inside the scooped portabella, filling to the rim. Place in the oven and bake about 25-30 minutes.

Ingredients

1 tablespoon canola oil
1 tablespoon avocado oil
1 white onion, chopped fine
2 zucchinis, chopped fine
1 portabella mushroom, chopped fine
1 red bell pepper, chopped fine
1 jalapeño, chopped fine
Juice and zest of 1 lime
1 tablespoon cumin
Salt
Tortillas, soft or hard, for serving
Monterey Jack cheese (optional)
Avocado (optional)

Directions

In a large sauté pan, over medium heat, add canola oil and avocado oil. Sauté onion until translucent, 5 minutes. Add zucchini, peppers and jalapeño and cook, about 3-4 minutes more. Add the portabellas and cook another few minutes (3-4). Add lime juice, zest, cumin and season with salt. Serve with tortillas. Garnish with cheese and avocado.

Ingredients

2 large globe eggplants, sliced thin, long ways
Salt & pepper
Olive oil
3 medium tomatoes, roasted and chopped small
3 cloves garlic, roasted and chopped small
1 medium yellow onion, roasted and chopped small
1 small zucchini, roasted and chopped small
2 teaspoons lemon zest
2 tablespoons lemon juice
¼ cup fresh mint leaves, chopped fine
1 cup fresh ricotta

Directions

Lay the eggplant down on a large baking sheet and season with salt. Set aside. Pre-heat oven to 425°F. On another baking sheet place the tomatoes, garlic, onions and zucchini, making sure they are in large pieces and drizzle with olive oil and sprinkle with salt. Place in the oven and roast for about 10 minutes or until charred slightly. Set aside and allow to cool. In the meantime grill the eggplant on a hot grill for about 3 minutes per side or until browned and grilled nicely. Chop all the roasted vegetables and toss in a bowl and toss together with lemon zest, juice and fresh herbs. Spoon a dollop or two of the ricotta on the grilled eggplant and spoon some of the roasted salsa on top. Roll up the eggplant and drizzle some of the juice from the roasted salsa over the top.