Badger Flame Beet and Radish Salad with Vinaigrette
Thinly sliced beets, radishes, and carrots with a sweet and tangy dressing, making for a crisp, flavorful salad that’s perfect for any meal.
Blistered Shishito Peppers
Simple and packed with flavor, this appetizer is sure to be a hit at the dinner table! Original Recipe By Cookie+Kate
Roasted Carrot Spread
This flavorful Roasted Carrot Spread is perfect as an appetizer, or as a side.
Escarole Salad with Fennel and Radishes and a Dijon Mustard
Make this delicious salad as a an accompaniment to a meal, or enjoy on its own. Either way, you’ll love every bite.
Holiday Butter Board
Entertain in style during the holidays by setting out this attractive butter board adorned with edible flowers and served with crusty, warm bread.
Rosemary Apple Cider
Kick your traditional apple cider recipe up a notch by adding fresh rosemary and cloves for additional holiday spice!
Herbed Cheese Puff Pastry Straws
1. Preheat oven to 220 degrees F
2. Wash and dry all citrus and herbs
3. Pour 2 cups of salt into a large mixing bowl.
4. Remove herb leaves from stems. Finely chop 3 Tbls of rosemary and 1 Tbls of thyme. Pour herbs into salt bowl.
5. Zest fragrant peel of six oranges/lemons into small, thin strips or a fine zest, making sure to avoid the white, bitter, albedo layer underneath.
6. Juice two of the citrus fruits into another bowl, removing seeds. Add juice and zest to the salt and herb bowl. Stir to incorporate.
7. Spread the mixture evenly onto a large, rimmed baking sheet. Bake for 30 minutes (stirring salt mixture halfway through) or until the salt is no longer wet. Break apart clumps with a fork.
8. Store the finished salt in an airtight container in your pantry. For best flavor, consume within 3 months.
Rosemary, Thyme, and Citrus Herb Salt
Move over regular salt! This citrus and herb infused salt adds unbeatable flavor to your favorite dishes. Original Recipe by The Rising Spoon
Honeynut Squash Tart with Fried Sage, Pepitas and Gruyere Cheese
Gourmet fall comfort food starts here using squash, sage and gruyere cheese combined into a light and flaky puff pastry. Serves 6-8