Delicious Food for All Seasons

SPRING

Asparagus and Goat Cheese Tart

Prep Time: 15 minutes
Total Time: 40 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 320
• Fat: 22g
• Carbohydrates: 21g
• Protein: 10g

Ingredients:

• 1 sheet of puff pastry, thawed
• 1 bunch of asparagus spears (about 12-16 spears), trimmed
• 4 ounces of goat cheese
• 2 eggs
• ½ cup of heavy cream
• 1 teaspoon of lemon zest
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Roll out the puff pastry on a lightly floured surface to fit the baking sheet.
4. Transfer the puff pastry to the prepared baking sheet.
5. Spread the goat cheese evenly over the puff pastry.
6. Arrange the blanched asparagus spears on top of the goat cheese.
7. Whisk eggs, heavy cream, lemon zest, salt and pepper.
8. Pour the egg mixture evenly over the asparagus.
9. Bake in the oven for 20-25 minutes or until the pastry is golden brown and the filling is set.
10. Allow the tart to cool slightly before slicing and serving.

Spring Pea and Mint Risotto

Prep Time: 10 minutes
Total Time: 30 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 410
• Fat: 15g
• Carbohydrates: 52g
• Protein: 11g

Ingredients:

• 1 cup of Arborio rice
• 4 cups of chicken or vegetable broth
• 1 cup of fresh peas
• ¼ cup of mint leaves, chopped
• ½ cup of parmesan cheese, grated
• ½ cup of white wine
• 2 shallots, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• Salt and pepper to taste

Directions:

1. Heat olive oil over medium heat.
2. Add shallots, garlic and sauté until translucent.
3. Add the Arborio rice to the pan and stir to coat it with the oil.
4. Cook until translucent around the edges (2 minutes).
5. Deglaze the pan with white wine, stirring constantly until the wine is absorbed.
6. Gradually add chicken or vegetable broth, 1 cup at a time, stirring frequently the rice to absorb the liquid before adding more.
7. Continue cooking and stirring until the rice is tender and creamy (18-20 minutes).
8. Stir in fresh peas and chopped mint leaves during the last 5 minutes of cooking.
9. Remove the pan from heat and stir in butter and parmesan cheese until melted and creamy.
10. Season with salt and pepper to taste.

Strawberry Spinach Salad

Prep Time: 10 minutes
Total Time: 10 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 180
• Fat: 12g
• Carbohydrates: 14g
• Protein: 6g

Ingredients:

• 6 cups of baby spinach
• 1 pint of fresh strawberries, sliced
• 4 ounces of goat cheese, crumbled
• ½ cup of walnuts, chopped
• Balsamic glaze

Directions:

1. Combine the baby spinach, sliced strawberries, crumbled goat cheese and chopped walnuts.
2. Toss the ingredients until evenly distributed.
3. Drizzle the salad with balsamic glaze just before serving.

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Spring Vegetable Frittata

Prep Time: 15 minutes
Total Time: 40 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 220
• Fat: 13g
• Carbohydrates: 10g
• Protein: 16g

Ingredients:

• 8 eggs
• 1 cup of asparagus, chopped
• 1 cup of peas
• 1 cup of cherry tomatoes, halved
• ½ cup of feta cheese, crumbled
• 2 spring onions, sliced
• 2 tablespoons of fresh dill, chopped
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Grease a 10-inch oven-safe skillet with cooking spray or olive oil.
3. Whisk the eggs until well beaten.
4. Add the chopped asparagus, peas, halved cherry tomatoes, crumbled feta cheese, sliced spring onions, chopped dill, salt and pepper to the beaten eggs.
5. Mix until all ingredients are evenly distributed.
6. Pour the egg and vegetable mixture into the greased skillet, spreading it out evenly.
7. Bake in the oven for 20-25 minutes or until the frittata is set and the edges are lightly golden brown.
8. Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving.

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Stuffed Chicken Breast

Prep Time: 15 minutes
Total Time: 40 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 280
• Fat: 12g
• Carbohydrates: 4g
• Protein: 38g

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups of fresh spinach, wilted
• 1 cup of ricotta cheese
• 2 cloves of garlic, minced
• 1 teaspoon of lemon zest
• ¼ teaspoon of nutmeg, grated
• Salt and pepper to taste

Directions:

1. Preheat the oven to 375°F (190°C).
2. Butterfly each chicken breast by slicing horizontally through the middle, but not all the way, to create a pocket.
3. Combine the wilted spinach, ricotta cheese, minced garlic, lemon zest, grated nutmeg, salt and pepper. Mix well.
4. Stuff each chicken breast with the spinach and ricotta mixture, dividing it evenly among the breasts.
5. Close the chicken breasts and secure them with toothpicks if necessary.
6. Season the stuffed chicken breasts with additional salt and pepper if desired.
7. Place the stuffed chicken breasts in a greased baking dish.
8. Bake in the oven for 25-30 minutes or until the chicken is cooked and no longer pink in the center.
9. Remove from the oven and let the chicken rest for a few minutes before serving.

SUMMER Sizzle: 

Watermelon and Feta Salad

Prep Time: 15 minutes
Total Time: 15 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 190
• Fat: 12g
• Carbohydrates: 18g
• Protein: 6g

Ingredients:

• 4 cups of watermelon cubes
• 1 cup of feta cheese, crumbled
• ½ cup of fresh mint leaves, chopped
• 4 cups of mixed greens
• ½ small red onion, thinly sliced
• 2 tablespoons of olive oil
• 2 tablespoons of balsamic vinegar
• 1 tablespoon of honey
• Salt and pepper to taste

Directions:

1. Arrange the watermelon cubes, crumbled feta cheese, mixed greens and thinly sliced red onion on a large serving platter.
2. Whisk the olive oil, balsamic vinegar, honey, chopped mint leaves, salt and pepper to make the dressing.
3. Drizzle the dressing over the salad just before serving.

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Grilled Peach and Halloumi Skewers

Prep Time: 15 minutes
Total Time: 10 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 280
• Fat: 20g
• Carbohydrates: 17g
• Protein: 12g

Ingredients:

• 4 fresh peaches, pitted and cut into cubes
• 8 ounces of halloumi cheese, cut into cubes
• 1 cup of cherry tomatoes
• ½ cup of fresh basil leaves
• 2 tablespoons of olive oil
• Balsamic glaze, for serving
• Salt and pepper to taste

Directions:

1. Preheat the grill to medium-high heat.
2. Thread the peach cubes, halloumi cheese cubes, cherry tomatoes and basil leaves onto skewers, alternating the ingredients.
3. Drizzle the skewers with olive oil and season with salt and pepper.
4. Place the skewers on the grill and cook for 3-4 minutes per side or until the peaches are caramelized and the halloumi is golden brown.
5. Remove the skewers from the grill and transfer them to a serving platter.
6. Serve the grilled peach and halloumi skewers with balsamic glaze drizzled over the top.

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Grilled Pineapple and Shrimp Skewers

Prep Time: 20 minutes
Total Time: 10 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 220
• Fat: 3g
• Carbohydrates: 25g
• Protein: 25g

Ingredients:

• 1 pound of fresh pineapple, peeled, cored and cut into chunks
• 1 pound of large shrimp, peeled and deveined
• 2 bell peppers, cut into chunks
• 1 large red onion, cut into chunks
• Juice of 1 lime
• 2 tablespoons of chopped cilantro
• Salt and pepper to taste

Directions:

1. Preheat the grill to medium-high heat.
2. Thread the pineapple chunks, shrimp, bell pepper chunks and red onion chunks onto skewers, alternating the ingredients.
3. Place the skewers on the preheated grill and cook for 3-4 minutes per side or until the shrimp are pink-cooked and the pineapple is caramelized.
4. Remove the skewers from the grill and transfer them to a serving platter.
5. Drizzle the skewers with lime juice and sprinkle with chopped cilantro.
6. Season with salt and pepper to taste.

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Caprese Stuffed Avocados

Prep Time: 15 minutes
Total Time: 15 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 300
• Fat: 24g
• Carbohydrates: 15g
• Protein: 7g

Ingredients:

• 4 ripe avocados
• 1 cup of cherry tomatoes, halved
• 1 cup of fresh mozzarella balls (mini size)
• ½ cup of basil leaves, torn
• Balsamic glaze
• Salt and pepper to taste

Directions:

1. Cut the avocados in half lengthwise and remove the pits.
2. Use a spoon to carefully scoop out some of the avocado flesh from each half to create a larger cavity for the stuffing.
3. Fill each avocado half with halved cherry tomatoes, fresh mozzarella balls and torn basil leaves, dividing the ingredients evenly among the avocado halves.
4. Drizzle balsamic glaze over the stuffed avocados.
5. Season with salt and pepper to taste.

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Grilled Corn and Black Bean Salad

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 220
• Fat: 6g
• Carbohydrates: 37g
• Protein: 9g

Ingredients:

• 4 ears of corn, grilled and kernels removed
• 1 can (15 ounces) of black beans, drained and rinsed
• 1 cup of sherry tomatoes, halved
• 1 small red onion, finely diced
• ¼ cup of fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons of olive oil
• 1 teaspoon of ground cumin
• Salt and pepper to taste

Directions:

1. If not already grilled, grill the corn until lightly charred, then remove the kernels from the cobs.
2. Combine the grilled corn kernels, black beans, halved cherry tomatoes, diced red onion and chopped cilantro.
3. In another bowl, whisk the lime juice, olive oil, ground cumin, salt and pepper to make the dressing.
4. Pour the dressing over the salad and toss until well combined.
5. Adjust seasoning with additional salt and pepper if needed.
6. Serve the salad immediately or refrigerate until ready to serve.

AUTUMN: Comforts with a Twist

Butternut Squash and Sage Risotto

Prep Time: 15 minutes
Total Time: 45 minutes (including roasting time for butternut squash)

Nutrition Facts (per serving, serves 4):

• Calories: 380
• Fat: 14g
• Carbohydrates: 52g
• Protein: 9g

Ingredients:

• 1 cup of Arborio rice
• 4 cups of chicken or vegetable broth
• 2 cups of butternut squash, diced into small cubes
• ¼ cup of fresh sage leaves
• ½ cup of parmesan cheese, grated
• ½ cup of white wine
• 2 shallots, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced butternut squash cubes with olive oil, salt and pepper, then spread them in a single layer on a baking sheet.
3. Roast in the oven for 20-25 minutes or until tender and lightly caramelized.
4. In a large saucepan, heat olive oil over medium heat.
5. Add shallots and garlic and sauté until translucent.
6. Add Arborio rice to the pan and cook, stirring frequently, until translucent around the edges, about 2 minutes.
7. Deglaze the pan with white wine, stirring constantly until the wine is absorbed.
8. Gradually add chicken or vegetable broth, 1 cup at a time, stirring frequently the rice to absorb the liquid before adding more.
9. Continue cooking and stirring until the rice is tender and creamy, (18-20 minutes).
10. Stir in the roasted butternut squash cubes, fried sage leaves (optional), butter and parmesan cheese until creamy.
11. Season with salt and pepper to taste.

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Stuffed Pork Chops

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 380
• Fat: 21g
• Carbohydrates: 7g
• Protein: 39g

Ingredients:

• 4 thick-cut pork chops
• 1 apple, thinly sliced
• 4 slices of bacon, cooked and crumbled
• 4 slices of gouda cheese
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Directions:

1. Preheat a large skillet over medium-high heat.
2. Using a sharp knife, cut a pocket into the side of each pork chop, being careful not to cut all the way.
3. Stuff each pork chop pocket with sliced apples, cooked bacon pieces and a slice of gouda cheese.
4. Season the stuffed pork chops with dried thyme, salt and pepper on both sides.
5. Place the stuffed pork chops in the preheated skillet and cook for 4-5 minutes on each side or until golden brown and cooked, reaching an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
6. Remove the pork chops from the skillet and let them rest for a few minutes before serving.

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Pumpkin Sage Pasta

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 480
• Fat: 25g
• Carbohydrates: 49g
• Protein: 14g

Ingredients:

• 8 ounces of fettuccine pasta
• 1 cup of pumpkin puree
• 1 cup of heavy cream
• ½ cup of grated parmesan cheese
• 2 tablespoons of fresh sage leaves, chopped
• 2 cloves of garlic, minced
• ¼ teaspoon of ground nutmeg
• Salt and pepper to taste

Directions:

1. Cook the fettuccine pasta according to the package instructions until al dente.
2. Drain and set aside.
3. Combine the pumpkin puree, heavy cream, grated parmesan cheese, minced garlic, chopped fresh sage leaves, ground nutmeg, salt and pepper.
4. Cook the sauce over medium heat, stirring occasionally, until heated and the cheese is melted (5-7 minutes).
5. Add the cooked fettuccine pasta to the saucepan with the pumpkin alfredo sauce.
6. Toss the pasta in the sauce until well coated.
7. Serve the pumpkin Sage Alfredo pasta immediately, garnished with additional parmesan cheese and fresh sage leaves if desired.

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Butternut Squash and Cranberry Quinoa Salad

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 320
• Fat: 15g
• Carbohydrates: 45g
• Protein: 7g

Ingredients:

• 2 cups of cooked quinoa
• 2 cups of roasted butternut squash cubes
• ½ cup of dried cranberries
• ½ cup of chopped pecans
• 2 cups of arugula
• ¼ cup of balsamic vinaigrette

Directions:

1. Combine the cooked quinoa, roasted butternut squash cubes, dried cranberries, chopped pecans and arugula.
2. Drizzle the balsamic vinaigrette over the salad and toss until well combined.
3. Serve the salad immediately or refrigerate until ready to serve.

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Brussels Sprouts with Bacon and Pecans

Prep Time: 10 minutes
Total Time: 30 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 250
• Fat: 18g
• Carbohydrates: 16g
• Protein: 7g

Ingredients:

• 1 pound of brussels sprouts, halved
• 4 slices of bacon, chopped
• ½ cup of pecans, chopped
• 2 tablespoons of maple syrup
• 1 tablespoon of balsamic vinegar
• 2 tablespoons of olive oil
• Salt and pepper to taste

Directions:

1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. In a large mixing bowl, toss the halved brussels sprouts with the chopped bacon pieces, chopped pecans, maple syrup, balsamic vinegar, olive oil, salt and pepper until well coated.
4. Spread the brussels sprouts mixture in a single layer on the prepared baking sheet.
5. Roast in the oven for 20-25 minutes until the brussels sprouts are caramelized and crispy, stirring halfway through the cooking time.
6. Remove from the oven and let cool slightly before serving.

WINTER  Warmers:

Beef and Beer Stew

Prep Time: 20 minutes
Total Time: 2 hours 30 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 600
• Fat: 28g
• Carbohydrates: 45g
• Protein: 38g

Ingredients:

• 1 pound of stewing beef, cut into cubes
• 1 can (12 ounces) of beer (any variety you like)
• 2 cups of beef broth
• 2 carrots, sliced
• 1 onion, chopped
• 2 stalks celery, chopped
• 2 potatoes, peeled and diced
• 1 teaspoon of dried thyme
• 1 cup of all-purpose flour
• 2 teaspoons of baking powder
• ½ cup of grated cheddar cheese
• ¼ cup of melted butter
• ½ cup of milk
• Salt and pepper to taste

Directions:

1. In a large pot or oven, brown the stewing beef over medium-high heat until well browned on all sides.
2. Add the chopped onions, sliced carrots, chopped celery and diced potatoes to the pot with the beef.
3. Pour in the beer and beef broth and add the dried thyme.
4. Bring the mixture to a boil, then reduce the heat to low, cover and simmer for 1.5 to 2 hours or until the beef is tender.
5. In a mixing bowl, combine the flour, baking powder, grated cheddar cheese, melted butter and milk to make the dumpling mixture.
6. Once the beef is tender, drop spoonfuls of the dumpling mixture evenly over the stew.
7. Cover the pot and continue to simmer for 15-20 minutes or until the dumplings are cooked and fluffy.
8. Season the stew with salt and pepper to taste before serving.

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Beef and Mushroom Stout Stew

Prep Time: 20 minutes
Total Time: 2 hours 30 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 320
• Fat: 14g
• Carbohydrates: 18g
• Protein: 26g

Ingredients:

• 1 pound of stewing beef, cut into cubes
• 1 bottle (12 ounces) of stout beer
• 2 cups of beef broth
• 8 ounces of mushrooms, sliced
• 2 carrots, sliced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 teaspoon of dried thyme
• 2 tablespoons of all-purpose flour
• 2 tablespoons of butter
• Salt and pepper to taste

Directions:

1. Brown the stewing beef over medium-high heat until well browned on all sides.
2. Add the chopped onions, sliced carrots, minced garlic and sliced mushrooms to the pot with the beef.
3. Pour the stout beer and beef broth and add the dried thyme.
4. Bring the mixture to a boil, then reduce the heat to low, cover and simmer for 1.5 to 2 hours or until the beef is tender.
5. In a small saucepan, melt the butter over medium heat.
6. Add the flour and cook, stirring constantly, for 1-2 minutes to make a roux.
7. Gradually whisk in some hot liquid from the stew until smooth to temper the roux.
8. Pour the roux mixture back into the stew pot, stirring well to combine.
9. Simmer for 0-15 minutes or until the stew has thickened.
10. Season the stew with salt and pepper to taste before serving.

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Cauliflower and Chickpea Tacos

Prep Time: 10 minutes
Total Time: 35 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 380
• Fat: 12g
• Carbohydrates: 55g
• Protein: 15g

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 can (15 ounces) of chickpeas, drained and rinsed
• 2 tablespoons of taco seasoning
• Juice of 1 lime
• ¼ cup of chopped cilantro
• 8 small tortillas
• 1 avocado, sliced
• 1 cup of salsa
• ½ cup of yogurt

Directions:

• Preheat the oven to 400°F (200°C).
• Line a baking sheet with parchment paper.
• In a large mixing bowl, toss the cauliflower florets and chickpeas with taco seasoning and lime juice until evenly coated.
• Spread the seasoned cauliflower florets and chickpeas in a single layer on the prepared baking sheet.
• Roast in the oven for 20-25 minutes or until the cauliflower is caramelized and the chickpeas are crispy, stirring halfway through the cooking time.
• Warm the tortillas according to package instructions.
• To assemble the tacos, divide the roasted cauliflower and chickpeas among the warm tortillas.
• Top each taco with sliced avocado, salsa, yogurt and chopped cilantro.
• Serve immediately.

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Mushroom Risotto

Prep Time: 10 minutes
Total Time: 35 minutes

Nutrition Facts (per serving, serves 4):

• Calories: 380
• Fat: 18g
• Carbohydrates: 45g
• Protein: 9g

Ingredients:

• 1 cup of Arborio rice
• 4 cups of chicken or vegetable broth
• 8 ounces of mixed wild mushrooms (such as shiitake, oyster and cremini), sliced
• 2 shallots, finely chopped
• 2 cloves of garlic, minced
• ½ cup of white wine
• ½ cup of grated parmesan cheese
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 1 teaspoon of fresh thyme leaves
• Salt and pepper to taste

Directions:

1. Heat the chicken or vegetable broth over low heat and keep it warm.
2. Heat the olive oil over medium heat.
3. Add the chopped shallots and minced garlic and sauté until softened about 2-3 minutes.
4. Add the Arborio rice to the skillet and cook, stirring constantly, until the rice is translucent around the edges (2 -3 minutes).
5. Deglaze the skillet with white wine, stirring constantly, until the wine is absorbed.
6. Gradually add the warm chicken or vegetable broth to the skillet, about 1 cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and cooked for 20-25 minutes.
7. In a separate skillet, melt the butter over medium heat.
8. Add the sliced wild mushrooms and fresh thyme leaves and sauté until the mushrooms are tender and golden brown, 5-7 minutes.
9. Once the risotto is cooked, stir in the sautéed wild mushrooms, grated parmesan cheese and additional butter (if desired) until well combined and creamy.
10. Season the risotto with salt and pepper to taste.
11. Serve hot, garnished with additional grated parmesan cheese and fresh thyme leaves.

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Orange and Cranberry Bread Pudding

Prep Time: 20 minutes
Total Time: 1 hour 5 minutes

Nutrition Facts (per serving, serves 8):

• Calories: 320
• Fat: 7g
• Carbohydrates: 55g
• Protein: 9g

Ingredients:

• 6 cups of cubed bread (such as French or challah)
• 4 eggs
• 2 cups of milk
• Zest of 1 orange
• 1 cup of dried cranberries
• 1 teaspoon of cinnamon
• ½ teaspoon of nutmeg
• ¼ teaspoon of cloves
• ½ cup of brown sugar
• 1 teaspoon of vanilla extract
• 2 tablespoons of orange liqueur (optional)

Directions:

1. Preheat the oven to 350°F (175°C).
2. Grease a 9×13-inch baking dish.
3. Whisk the eggs, milk, orange zest, cinnamon, nutmeg, cloves, brown sugar and vanilla extract until well combined.
4. Add the cubed bread to the egg mixture and gently stir until all the bread cubes are evenly coated.
5. Let the mixture soak for 15-20 minutes, stirring occasionally.
6. Stir in the dried cranberries until evenly distributed throughout the bread mixture.
7. Pour the bread pudding mixture into the prepared baking dish, spreading it out evenly.
8. Bake in the oven for 35-40 minutes or until the bread pudding is set and golden brown on top.
9. Remove the bread pudding from the oven and let it cool slightly.
10. If using, drizzle the orange liqueur over the top of the bread pudding before serving.