Ingredients1 1/2 pounds fresh beets8 oz. Chevre (fresh goat cheese)6 cups baby arugula or mixed greens1 cup whole pecans, toasted1/4 cup + 2 tablespoons Drizzle Cranberry Pear White Balsamic 1 tablespoon good quality grainy mustard fresh ground pepper to taste1/3 cup + 2 tablespoons Drizzle extra virgin olive oilDirections Preheat the oven to 400. Trim the beets and wrap in one foil packet drizzled with a tablespoon of water. Roast for 1 hour or until tender when pierced through with a knife. Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels. Warning: This will dye your hands bright red.Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of Cranberry-Pear White Balsamic...
4 cups fresh cauliflower in small pieces - florets only 3 cups lightly salted water or chicken stock 1/3 cup creme fraiche 1/4 cup + 2 tablespoons Drizzle Butter Olive Oil 1/3 + 2 tablespoons cup Pecorino Romano, grated 2 tablespoons fresh chives, finely minced or snipped 2 teaspoons sea salt fresh ground pepper to taste Place the florets and water or chicken stock to a simmer in a medium pot. Place the still hot, drained florets in a large bowl with the creme fraiche, Butter Olive Oil, Pecorino, salt, and pepper. With an immersion blender (stick blender), processes the ingredients until just pureed or to desired consistency. To finish, sprinkle with additional grated Pecorino, a Drizzle of Butter Olive...
5 large egg yolks 2/3 cup + 2 Tbs. granulated sugar 16 oz. mascarpone - softened 1 cup heavy whipping cream 1/4 cup sweet Marsala wine 3/4 cup strong brewed coffee or espresso 24 lady fingers 3 tablespoons rum 3 tablespoons Drizzle Strawberry Balsamic 1/3 cup ground chocolate fresh strawberries Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume. Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer. Set aside and allow to cool for 10 minutes....
2 cups white whole wheat flour 2 cups ground whole grain corn meal 1 tablespoon baking powder 1 teaspoon salt 1 cup whole milk 2 large eggs 1/2 cup whole milk yogurt 1/2 cup honey 1/2 cup Drizzle Whole Fruit Lemon Olive Oil fresh grated zest from one lemon 2 cups fresh or frozen blueberries Preheat the oven to 400 degrees. Grease or line muffin cups or miniature loaf pans. In a large bowl, mix together the dry ingredients. In a separate bowl mix the wet ingredients and lemon zest. In three separate additions, add the wet ingredients to the dry, scraping down the bowl. Gently fold in the berries. Fill the muffin cups or loaf pans half...
3 cups roasted Yukon gold potatoes, small dice
8 slices of bacon, cooked, chopped
1 cup caramelized onions
1/8 cup Drizzle Tuscan Herb Olive Oil
3tbsp. parmesan cheese
8 eggs whites, beaten
4 whole eggs, beaten
Green Onions
Kosher Salt
Fresh Cracked Black Pepper
1. Spray mini muffin pans (or desired size pan) with cooking spray.
2. Add a little of caramelized onion into each well.
3. In a bowl mix bacon, parmesan cheese, Tuscan Herb Olive Oil, egg whites and whole eggs salt and black pepper mix until combined. Fill each well ¾ full of mixture.
Bake for 7-10 minutes at 350 degrees, top with green onions.
