For the biggest food holiday of the year, we tend to find ourselves cooking for a crowd. Because of that, we’re totally feeling the pressure! Limited time, limited space, and a desire to impress our family and friends has led to us relying on the tried and true “safe” classics. The down side is that this can maybe be a bit boring. In this class, Chef Kyle will guide you through a Thanksgiving menu for …
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Wild Mushroom and Sage Rice
Ingredients: 1 c Jasmine rice (cooked according to directions) Wild Mushroom and Sage oil Fresh Baby Bella mushrooms, washed and chopped Preparation: Prepare rice according to directions using 1T Wild Mushroom & Sage oil instead of butter in water. ( Add a little salt to water ) Saute mushrooms in Wild Mushroom & Sage oil and 1T butter until tender. Pour mushrooms into prepared rice, using spatula to scrape pan of all ingredients. Can be refrigerated (after …
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Vanilla Lime Watermelon Salad
Ingredients 1 cup yellow flesh watermelon, cubed and seeded 1 cup red flesh watermelon, cubed and seeded 2 tsp vanilla balsamic vinegar 2 tsp Persian lime infused olive oil salt and fresh cracked pepper to taste Instructions · Put watermelon in a bowl. Combine the oil and vinegar together. Drizzle over top of the fruit. Season with salt and pepper. Eat! · I like this served room …
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Tomatoes & Chevre
INGREDIENTS 1/2 cup Oli+Ve Garlic EVOO 2 lbs cherry tomatoes 4 oz. soft, mild chevre (Montrachet) cheese (cut into 1/2” pieces) 1/2 c fresh basil, slivered 1 loaf focaccia bread (or French bread), heated DIRECTIONS Preheat oven to 400 Wash and stem tomatoes and cut them in half (put unwrapped bread into oven) Place tomatoes in a shallow baking dish, pour olive oil over all and toss lightly. Bake 10 minutes Sprinkle chunks of cheese …
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