There are a few things that make this recipe exceptional, and first are the spiced pecans. We eat these sweet, crunchy, spicy pecans by the handful and love sprinkling them over salads and sides, especially during the holiday! Next is that sweet, sticky honey-baked acorn. The sweetness of the acorn is so spot on with the ricotta and nuts its perfection in every bite. Because the rest of the ingredients are simple it's important to use good quality ingredients. Enjoy!
1 large acorn squash
3 Tbsp good quality olive oil, divided
2 Tbsp honey, divided
3/4 cup fresh ricotta
4-6 mint leaves, roughly chopped
Flaky sea salt
½ cup Spiced Pecans, see recipe below
Crusty bread for serving
Preheat oven to 400 degrees. Cut the squash in half and scrape out the seeds with a spoon. Carefully slice the squash into half-moons and place in a large bowl, leaving the skin on. Toss the squash with 1 Tbsp olive oil and 1 Tbsp honey. Season with salt and pepper.
Lay the squash pieces on a foil-lined baking sheet. Bake for approximately 20 minutes or until the squash is golden and tender.
Meanwhile on a serving platter, spread ricotta evenly across. Drizzle with 1-2 Tbsp olive oil, 2 Tbsp honey, and spiced pecans. Season well with salt.
When squash are finished arrange on top of the ricotta and garnish with mint leaves. Serve with crusty bread and additional honey if desired.
1 Tbsp water
1 egg white
3 cups pecan halves
1/2 cup white sugar
1 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
¼ tsp cloves
1/2 tsp kosher salt
pinch of cayenne
Preheat oven to 350 degrees.
Whisk together water and egg whites in large bowl. Add pecans and toss to moisten.
In a separate bowl combine sugar with the rest of the ingredients. Pour sugar-spice mixture over the nuts and toss to coat completely.
Line baking tray with silicone baking mats (or foil if you do not have silicone mats). Spread nuts across tray in a single layer.
Bake 15 minutes, flip nuts halfway through, and bake another 10-15 (be careful not to burn!).
Chimichurri, just as fun to eat as it is to say! There are very few condiments as deliciously versatile as chimichurri. It adds such a freshness to your plate, and goes well with just about every type of protein (hello juicy ribeye!). We also love adding it to our grain salads and roasted vegetables. Have some fun it! We know you're going to love it as much as we do!
1 cup fresh flat-leaf parsley leaves, packed
1 cup fresh cilantro leaves, packed
2 Tbsp fresh oregano leaves or 1 tsp dried
1 small shallot roughly chopped, (about 1 Tbsp)
3 large garlic cloves
3 Tbsp red wine vinegar
2 Tbsp lemon or lime juice
1/4 tsp cumin seed
pinch red pepper flakes
1/2 cup olive oil, or more as needed
salt and pepper
Combine parsley, cilantro, oregano, shallot, garlic, vinegar, lemon or lime juice, cumin seed, red pepper flakes, and 1/2 cup olive oil in a food processor or blender. Season with a generous pinch of salt and fresh cracked pepper. Pulse 2 to 3 times, scrapping down the sides as needed. Repeat pulsing until a thick sauce forms. Be careful not to puree the sauce as you want to leave a slight texture to the herbs. Add extra oil 1 Tbsp at a time, if needed. Taste, and adjust seasoning as desired.
Serve over steak, poultry, seafood, grains, tacos, or roasted vegetables!
We are both so obsessed with this recipe! Some of our favorite things in one big bowl - perfectly sweet roasted carrots, hearty lentils, creamy goat cheese, and the orange vinaigrette just puts it over the top. Always a hit on the table and in the stomach!
2 Lbs carrots, trimmed and cut into 2-inch pieces
2 tsp honey
1 Tbsp olive oil
Salt and pepper
1 (14oz) can lentils
¼ cup Pecans, roughly chopped
2 Tbsp dried Cranberries
1 Tbsp chopped fresh Parsley
2 oz crumbled Goat cheese
1 Tbsp minced shallot
1 clove garlic, minced
Zest of 1 orange
2 Tbsp orange juice
1 Tbsp Sherry vinegar
1 tsp honey
1 tsp Dijon mustard
2 Tbsp olive oil
salt and pepper
Preheat oven to 400 degrees. Mix honey and olive oil in a medium bowl. Add carrots and toss well to coat completely. Set bowl aside to use again. Season carrots well with salt and pepper and transfer to a foil-lined baking tray. Spread carrots out evenly on tray and roast in oven for 15-20 minutes (or until tender and golden), stirring occasionally to ensure even cooking on all sides.
Meanwhile prepare the vinaigrette. In the same medium bowl add shallot, garlic, zest of orange, orange juice, sherry vinegar, honey, and Dijon. Whisk together then slowing add oil to incorporate. Season with salt and pepper.
Add drained lentils, pecans, cranberries, and parsley to the vinaigrette, and toss well to combine.
Once carrots are finished cooking allow to cool slightly then add to the lentils. Finish with crumbled goat cheese, and additional salt and pepper, if needed.
Not your mama's frittata! Loaded with flavor and packed with feel-good vegetables - we LOVE this sweet potato version of a simple classic. The curry compliments the sweet potato and kale so well, and it couldn't be any easier to throw together. We could eat this everyday for breakfast (or lunch, or dinner!).
1 medium sweet potato
2 Tbsp olive oil
Salt and pepper
½ cup diced onion
½ cup diced red pepper
1 cup chopped kale
2 garlic cloves
1 tsp grated ginger, or 2 tsp pre-grated from tube
¼ tsp cumin seed
1 tsp curry powder
6 Large eggs
¼ cup half and half
2 tsp cilantro
¼ cup crumbled feta cheese
Preheat oven to 400 degrees. Peel and slice sweet potato into ½ inch cubes. Spread out on a lined baking tray and drizzle with 1 Tbsp olive oil. Season with salt and pepper and toss gently with the spoon. Roast in oven for 15 minutes or until sweet potato is golden brown and tender.
While the sweet potato is cooking heat 1 Tbsp olive oil in a 9-inch cast iron or oven-proof skillet over medium. Add onions and red peppers. Cook for 3-4 minutes or until onions become translucent. Add chopped kale and cook an additional 2 minutes to wilt. Add garlic, ginger, cumin seeds, and curry. Cook 1 minute longer or until garlic becomes fragrant.
Meanwhile, in a large bowl whisk together eggs and half and half. Season with salt and pepper. Gently pour egg mixture into the skillet over the cooked onion mixture, and do not disturb or stir. Top with roasted sweet potato, cilantro, and feta cheese.
Place in oven and cook for 15-20 minutes, or until eggs are just set in the center. Carefully remove skillet from the oven (it will be hot!), and allow to cool a few minutes before slicing.
We are officially obsessed with these little pockets of buttery, cheesy, biscuits laced with sweet caramelized onions. Everyone in our families go crazy for these scones! Perfect for a weekend cookout, but equally satisfying for a breakfast-for-dinner meal through the week. Or just for breakfast. Or a snack. And a snack? Ok, all of the above.
2 1/2 cups all-purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1 Tbsp corse or kosher salt
1/4 tsp baking soda
1/2 cup (1 stick) very cold unsalted butter, cut into small pieces
4 oz gruyere cheese, cut into small cubes
leaves from 1 thyme sprig
1/2 cup heavy cream, plus 2 Tbsp
caramelized onions, recipe below
2 small sweet onions
2 Tbsp butter
pinch of kosher salt
Trim the tip and root from the onions, cut in half and remove the skins. Slice the onion from root to stem into a thin slice. In a large skillet over medium heat, melt 1 tablespoon butter. Add the onions, and a generous pinch of salt, and reduce heat to low. Continue to cook the onions on low, stirring occasionally, until they’re deep brown. This will take about 30-40 minutes. You don't want the onions to get too dark too quick, so splash a spoonful of water into the pan to prevent burning, if they begin to get dark brown. You want a deep golden brown color at the end. Times vary depending on the pan and stove you're using, but real caramelized onions typically take at least 30 minutes and most of the time up to 45 minutes.
For the scones:
Place flour, baking powder, sugar, salt, and baking soda in the bowl of a food processor and pulse to combine. Add butter into flour mixture and pulse, about 5 or 6 times, or until butter becomes the size of peas.
Add the cheese, thyme, and buttermilk and pulse just until the mixture combines. Add caramelized onions and give one or two additional pulses. Mixture should be a little shaggy, but will come together when you press with your fingers. Add 1 Tbsp buttermilk at a time if mixture is too dry.
Turn mixture over onto a sheet pan lined with parchment paper or a silicone mat. Pat dough into 1 inch thick rectangle, and transfer to the freezer. Allow to chill for at least 30 minutes. Cut the dough lengthwise into 1 inch strips, then 1 inch crosswise to create squares. Cut each shape diagonally to make triangles. Pull triangles apart just slightly and place tray back into freezer. Chill for at least 30 minutes or until ready to bake.
Preheat oven to 400 degrees.
Place baking tray in middle or top rack of oven. Bake for 12-15 minutes or until golden brown. Serve warm slathered with butter, if desired!
We know Easter will be a little different this year, but that won't keep us from doing what we do best - celebrating with a table full of our favorite comfort foods. Of course not to exclude the most satisfying comfort food of all - Mac and Cheese! This year we're taking it to the next level
with the addition of @hatfieldmeats sweet Italian sausage, and whoa - this
gets us excited! We teamed up with @hatfieldmeats and @thefeedfeed to bring
you a ridiculously creamy recipe, so rich and flavorful with the sausage -
the whole family is going to love it. And the best part of all? Hatfield is
committed to sustaining American family farms. No hormones or steroids are
ever added, and the animals are raised without growth promotants. We can't
wait for you to try this one!
Prep Time: 15 minutes
Cook Time: 25 minutes
1 lb medium shells, cooked al dente
1 lb Hatfield Sweet Italian Sausage
4 Tbsp unsalted butter
4 Tbsp flour
4 cups whole milk
16 oz fontina, shredded
8 oz sharp provolone, shredded
1/2 cup grated parmesan cheese, plus more for serving
Kosher salt and pepper, to taste
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and set aside. Meanwhile, add Hatfield Sweet Italian Sausage to a large pan and cook over medium-high heat until golden brown, about 5-7 minutes.
Prepare the sauce by melting butter over med-low in a large saucepan. Whisk in flour and cook for 2-3 minutes. Slowly add milk while whisking continuously until the mixture is completely smooth. Bring milk mixture to a simmer, stirring occasionally until the sauce begins to thicken (careful not to boil sauce), about 7-10 minutes. Remove from heat and slowly whisk in the cheeses, one handful at a time. Whisk in the grated parmesan, and season with kosher salt and pepper.
Stir in the cooked Hatfield Sweet Italian Sausage, sprinkle with more grated parmesan, and serve immediately.
This salad is what quinoa dreams are made of. So many beautiful flavors, textures...and of course COLORS! It's the perfect accompaniment to a sushi party, weeknight dinner, or luncheon with the ladies.
1 cup quinoa
2 cups coconut milk
4-5 large mint leaves, torn
1/3 cup cashews, roughly chopped
1 ripe mango, pitted and sliced
1 ripe avocado, pitted and sliced
2 scallions, green and white parts chopped
Sesame seeds to garnish
For the dressing:
2 Tbsp lemongrass paste or minced lemongrass from stalk
2 Tbsp fresh squeezed lime
2 Tbsp olive oil
2 tsp freshly grated ginger
1 large garlic clove, minced
1 Tbsp honey
Kosher salt, to taste
Rinse the quinoa under cold water for about 30 seconds. In a medium pot, add rinsed quinoa, coconut milk, and a generous pinch of salt. Bring to a boil, then cover and simmer for 15 minutes, until quinoa is cooked and has absorbed most of the liquid. Remove from heat and transfer to a large bowl. Allow to cool.
Meanwhile prepare the dressing. Remove the outer layer of lemongrass and trim off the tough ends. Crush the salt with the back of your knife to release flavor, then roughly chop it. Place lemongrass, lime, olive oil, ginger, garlic, and honey in a small blender and combine until smooth. Taste, and add another squeeze of lime, if needed. Season well with salt.
Once quinoa has slightly cooled, toss with mint and cashews. Transfer to a serving bowl, drizzle with dressing. Top with mango, avocado, and scallions. Serve with additional mint sprigs and lime wedge, if desired.
Super simple brown rice noodles (we used pad Thai noodles, but you can use any type you'd like) tossed with a salty, sweet, and slightly spicy peanut sauce. So much flavor and so so delicious! These make for a perfect party side dish, but we love these noodles so much we often make whip them up for an easy weeknight dinner with chicken or sautéed vegetables.
8 oz brown rice noodles
1 handful cilantro, chopped
1/4 cup peanuts, roughly chopped
For the sauce:
1/4 cup peanut butter
1/4 cup soy sauce
1 large garlic clove, minced
1 Tbsp + 1 tsp honey
1 Tbsp fresh grated ginger
1 Tbsp fresh squeezed lime juice
1 - 2 tsp sriracha
1 tsp sesame oil
1-2 Tbsp water
In a large bowl whisk together peanut butter, soy sauce, garlic, honey, ginger, lime juice, sriracha, and sesame oil. The mixture will be slightly clumpy at first. Add water one tablespoon at a time until the mixture becomes smooth and creamy. Set aside.
Cook noodles according to package directions. Once noodles are al dente, remove and toss with sauce immediately. Top with chopped cilantro and peanuts. Serve immediately.
Is it weird that we both have serious beet cravings? Like, we need them in our diet almost as badly as we need chocolate. *Almost.* We can't be alone?
Thankfully this salad is easy to put together because it's on our crave list, and frankly we could eat it every week. Super fresh and incrediby simple ingredients come together to create a bold flavors. We hope you love it as much as we do!
3-4 medium beets
1 blood orange
1 ripe, but tender avocado
2 oz goat or feta (in the brine), crumbled
2 Tbsp toasted walnuts (candied walnuts are great too)
6-8 mint leaves, torn
kosher salt and pepper
olive oil to finish
1 Tbsp apple cider vinegar
1 Tbsp lemon juice, plus 1/2 tsp lemon zest
1 tsp dijon
2 tsp honey
1/4 cup extra virgin olive oil
kosher salt and pepper
For the salad:
Preheat oven to 400 degrees. Wash beets and individually wrap in foil. Roast beets until tender when pierced with a knife, about 45 minutes.
Meanwhile peel orange, discarding all white pith and skins. Slice orange segments and set aside. Peel and pit avocado. Slice in half lengthwise, and then slice against the width into about 10 slices. Set aside.
Once beets are cool enough to handle, peel skins off using a paper towel. Slice into ¼ inch slices.
Arrange beets on a plate and season with salt and pepper. Drizzle dressing over top and repeat with oranges and avocado. Top with feta or goat cheese, walnuts, and mint. Finish by spooning leftover dressing over all ingredients.
For the dressing:
Combine all ingredients into a glass jar and shake well until combined. Season with salt and pepper to taste.
Confession: this is a saucy pasta. We like our noodles with extra sauce and lots of flavor! Grab a crusty baguette to soak up all the goodness left in the bowl - no better way to indulge.
The sauce comes together so easily using jarred marinara, so it's perfect for a quick weeknight dinner - plus, it's super kid-friendly. Win-win!
1/2 lb short pasta (we used Campanelle)
3 Tbsp butter
2 large garlic cloves, minced
24 oz jarred marinara
1/2 cup freshly grated parmesan, plus more for serving
1/2 cup heavy cream
8 fresh basil leaves, torn
6oz burrata cheese
Kosher salt and pepper
Optional: bread for scraping up the extra sauce
Cook pasta according to package instructions and reserve 1 cup of cooking liquid.
Meanwhile melt butter in a large pot over medium low heat. Add minced garlic and cook for 1 minute or until the garlic becomes fragrant. Add the marinara sauce. Continue to cook for about 7-10 minutes. Once sauce is hot turn heat off and whisk in parmesan cheese. Stir in heavy cream. Season with salt and pepper. If the sauce is too thick add a couple spoonfuls of the reserved cooking liquid from pasta.
Stir in the pasta, serve in bowls and top with burrata cheese and torn basil. Season the burrata with additional salt and pepper.