Lemon & Herb Pasta Salad

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Lemon & Herb Pasta Salad Recipe

With Spring on the Horizon, You Might Be Craving Something Fresh & Bright…

Look no further than this tangy and herby pasta salad recipe. Pack it in your picnic basket or enjoy it after a day of spring cleaning. Either way, it’s sure to hit the spot. 

Ingredients for Pasta Salad & Dressing:

1 16oz bag fusilli pasta

1 cup frozen peas

4 large stalks celery (equal to 2 cups cut)

½ red onion

1 cup mayonnaise (you can use vegan mayo to make this recipe 100% vegan)

Juice from 2 lemons

3 tbsp fresh cut parsley

2 tbsp fresh dill 

2 tsp salt (or to taste)

2 cloves minced garlic

½ tsp ground black pepper (or to taste)

1 tsp lemon zest

Pasta Salad Assembly Instructions:

Some hours before you make your pasta salad, remove your frozen peas from the refrigerator to thaw. Drain away any excess water before you begin. 

Bring a large pot of water to a boil and cook your fusilli pasta according to the package instructions. 

While your noodles are cooking, cut your vegetables. 

Dice your celery and red onion. Toss in a large mixing bowl and set aside. 

Add your thawed peas to the bowl as well. 

Mince your garlic cloves if you’re not using pre-minced and add them to the bowl. 

Finely chop your parsley and dill. Add them to the bowl. 

Squeeze the juice from 2 lemons into your mixing bowl with the other ingredients. 

Zest one lemon’s worth of zest into the bowl. Toss your salt and pepper in as well. 

Add your mayonnaise into the bowl and stir until everything is well combined. Tast and adjust seasonings as needed. 

Your pasta should be done cooking by now, or sometime before you’ve finished prepping your vegetables and herbs. Remove it from heat and drain off the excess liquid. 

Add your pasta to the mixing bowl and mix well until everything is combined and the pasta is coated in mayonnaise. 

Allow it to cool in the refrigerator for at least 3 hours. 

Serve and enjoy. Keeps for up to a week if covered in the refrigerator. 

 

Gluten Free Banana Pudding

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Beloved by many, banana pudding is a delightfully rich and creamy dessert with a fruity bite and a vanilla wafer crunch.

Thanks to the wonderful innovations that gluten-free baking companies have brought us, we present to you a gluten-free version of this classic dessert; and it’s just as delicious as the original. Enjoy it with friends and watch it disappear before your very eyes. 

Ingredients:

3 cups milk (whole is best, but use whatever you prefer)

1 cup sugar

1 ½ Tbsp cornstarch

¼ tsp salt

3 eggs, room temperature

1 tsp vanilla extract

1 tbsp unsalted butter

1 box Kinnikinnick™ vanilla wafer cookies

3 ripe bananas 

For the topping:

1 ½ cups heavy whipping cream 

1 tbsp sugar

½ tbsp cornstarch

8 reserved vanilla wafers

Instructions:

On your stovetop, create a double boiler. You can do this by using a large pot and a heat-safe bowl that fits on top of the pot without falling inside of it. For the amount of banana pudding this recipe makes, I recommend using a soup pot and a very large heat-safe mixing bowl. Simply fill the pot with water, filled low enough that it wouldn’t touch the bowl. Bring the water to a boil and set the bowl on top to begin. 

Leave your water boiling on medium-high heat. 

Add your milk, sugar, salt, and cornstarch to your bowl. Whisk well to combine. 

While the pudding is heating up, prepare your eggs. Crack them into a bowl and whisk them well, until scrambled completely. 

Add about a tablespoon of egg to the pudding mixture. Whisk until it’s completely combined and you no longer see streaks of egg. Repeat this process until you’ve run out of eggs, adding a little bit more egg each time.

Stir frequently while you assemble your other ingredients. You know your pudding is ready when it becomes thick and resists the whisk slightly, but still stirs. It will create small “ribbons” when whisked, but should not be so thick that it’s difficult to whisk. This will take about 10 -15 minutes. 

You can use any kind of dish that holds up to 2 quarts of food to assemble your banana pudding. I recommend a 11 inch by 7-inch pan, since the length of the pan will allow you to spread out the ingredients in an even layer. 

First, set down a layer of vanilla wafers on the bottom of your pan. Make sure you set about 8 cookies for your topping. 

Next, peel your bananas and cut them into thin slices. Arrange them in an even layer on top of your vanilla wafers. 

Your pudding should be thick and ready by this time. 

Remove the pudding from the double boiler and whisk in your vanilla and butter. Whisk until everything is well combined. 

Pour your pudding into your prepared pan in an even layer, covering all the ingredients well. Feel free to go over it with a spatula to smooth it out. 

Set the pan in the refrigerator for at least 3 hours to allow everything to cool and set.

Before serving, make whipped cream to go on top. Add your heavy cream to a mixing bowl along with the sugar and cornstarch. Whip with a hand mixer until stiff peaks form.

Spread the whipped cream in an even layer on top of the pudding. 

Crush your reserved vanilla wafers and sprinkle them on top.

Serve immediately and enjoy this banana pudding with good company. 

Vegan Tres Leches Cake

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Vegan Tres Leches Cake

Craving tres leches cake, but you’re vegan or dairy free? We gave this classic dessert a vegan makeover just for you! It’s rich and creamy, with a moist yellow cake and a pop of fresh strawberries on top. Serve yourself a slice or enjoy it straight out of the pan; it’s just that good. 

Ingredients for the cake:

1 ¾ cups cake flour or all-purpose flour

1 cup sugar

1 tsp baking soda

½ tsp salt

1 cup canned coconut milk (full fat, unsweetened)

2 tsp vanilla extract

⅓ cup neutral oil (ex: canola)

1 tbsp vinegar (apple cider vinegar or distilled white vinegar)

 

Ingredients for the cake soak:

¼ cup canned coconut milk (full fat, unsweetened)

1 can evaporated coconut milk (12.2 oz)

1.can sweetened condensed coconut milk (11.25 oz)

 

For decoration:

1 cup coconut cream

1 tbsp sugar

Strawberries

 

Instructions:

Preheat your oven to 350°F.

Prepare a 9in x 13in baking dish with vegan butter or by spraying it with a vegan non-stick spray. Set aside.

In a large mixing bowl, add your sugar, baking soda, salt and flour. Whisk together until well combined. 

Before you go any further, make sure your canned coconut milk hasn’t separated. If it has, you can shake it vigorously until the cream re-combines or heat it on the stovetop. If you use the stovetop, make sure it’s cooled to room temperature before you add it to the dry ingredients. Additionally, you won’t use all of the coconut milk in the cake. After you’ve made the cake soak, you can put what’s left over in a sealed container to use for another recipe. 

Add your coconut milk, vanilla, oil and vinegar to your dry ingredients. Make sure to add the vinegar last. Whisk together until just combined. 

Pour it into your prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean and it’s slightly golden on top and on the edges. 

Set it out to cool while you prepare the other ingredients. 

In a large mixing bowl, add your evaporated coconut milk, coconut milk, and sweetened condensed coconut milk. Mix until well combined. Set aside until your cake has almost completely cooled. 

When your cake is ready, pour the coconut mixture into the pan a little bit at a time. Wait a few minutes between pours to allow the cake to soak up a little bit. Once you get to the end of the mixture, your cake will look swamped in liquid. This is normal, and it will absorb nearly all of it once it’s had time to sit. 

Set your cake in the refrigerator overnight, or at least 8 hours.

In the morning or shortly before serving, you can make the toppings. 

Add your coconut cream to a bowl with your sugar. Whisk it on high with a hand mixer until the sugar is incorporated and the cream is fluffy. Spoon it onto your cake in an even layer. 

Wash and dry your strawberries. Cut the tops off. Slice them lengthwise and put them on the cake, face up, in any pattern you’d like. 

Serve in generous slices and enjoy.

Miso Blood Orange Scallops

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Treat yourself and a special someone to delectable sautéed scallops in an orange-miso sauce.

Ingredients

  • 1 teaspoon blood orange zest
  • 6 tablespoons blood orange juice (one large blood orange)
  • 3 tablespoons white miso
  • 2 tablespoons mirin (Japanese white cooking wine), or apple juice
  • 12 ounces sea scallops, trimmed
  • 1/2 teaspoon paprika
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 2 large scallions, whites minced, green tops sliced at an angle, separated
  • 1/4 cup walnut pieces, toasted and chopped

Preparation

  1. In a cup, whisk the zest, juice, miso and mirin and reserve. Pat the scallops dry with paper towels and sprinkle the tops with half of the paprika. Have a plate ready to hold the cooked scallops.
  2. Place a large cast iron or stainless steel skillet over medium high heat and heat for about one minute, until it is hot. Add the olive oil and butter and swirl to coat the pan. Place the scallops in the pan paprika side down and sear 2 to 3 at a time, undisturbed, until the bottom edges look browned and are starting to crack. Sprinkle the un-seared tops of the scallops with remaining paprika, turn and cook for 2 to 3 minutes, until firm when pressed with a fingertip. Transfer to a plate and cover loosely with a pot lid to keep warm.
  3. Reduce heat to medium and add the white parts of the scallions, stirring for a minute. Stir in the miso-orange sauce and bring to a boil for 1 to 2 minutes, until the sauce is slightly thickened.
  4. To serve, place scallops on a plate, drizzle with sauce and top with toasted walnuts and scallion greens.

Serving Suggestion

The miso-orange sauce for this dish is delectable, so make sure you serve with a bed of rice, noodles, or some crusty bread to soak it all up. Add a side salad or steamed broccoli for a finishing touch.

Nutritional Information

570 calories, 23 g. fat, 55 mg. cholesterol, 1720 mg. sodium, 22 g. carbohydrate, 3 g. fiber, 28 g. protein

Chocolate Mousse

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Valentine’s Day Dessert – Chocolate Mousse

This fluffy and rich dessert is perfect for a Valentine’s Day treat that feels fancier than your average chocolate. It comes together easily with a hand mixer and a little patience, with no complicated baking process. Pair it with a dry red wine to compliment the chocolate and enjoy it with someone special.

Ingredients for the Mousse:

8 oz semi-sweet chocolate

6 T butter (unsalted)

6 eggs 

¼ cup and 3 T granulated sugar, divided

1 T vanilla extract

Ingredients for the Whipped Cream:

1 cup heavy cream

3 T granulated sugar

Instructions:

To begin making your chocolate mousse, start by melting the chocolate using a double boiler. If you don’t have a double boiler, you can make one using a large pot and a heat-safe bowl that fits on top of the pot without falling inside of it. 

Take the large pot and fill it up halfway with water. Bring the water to a boil and place the heat-safe bowl over the pot.

Add your chocolate, vanilla extract, and butter to the bowl. I recommend chopping the butter up before adding it in, as it melts more evenly. 

Bring the heat down to medium-high and make sure to stir often to prevent it from burning at the bottom of the bowl. The chocolate will melt and once melted, you can reduce the heat to low and stir occasionally to keep it from solidifying again. Leave the chocolate on the stovetop this way while you work on preparing the other ingredients. 

Now it’s time to separate your egg yolks from your egg whites. First, have two large mixing bowls at the ready. You will put your egg yolks in one bowl, and your egg whites in the other bowl. 

I recommend breaking your eggs very gently, so as to not pierce the yolk. After it’s broken, hold the egg over your egg white bowl and pour it into your hand very gingerly. Allow the egg whites to fall from the spaces between your fingers and down into the bowl. Pass the egg yolk between your hands very gently until all the white has fallen into the bowl. Then gently set the remaining yolk into your egg yolk bowl. Repeat this process for all 6 eggs. 

Add ¼ a cup of sugar to your egg yolks and use an electric mixer to beat them until fluffy and creamy. This should take about 5 minutes of continuous beating at medium speed. Set aside.

Add 3 tablespoons of sugar to your egg whites and beat with an electric mixer until medium-stiff peaks. This should take about 3-4 minutes of continuous beating at high speed. Set aside. 

Fold your egg yolks into your chocolate mixture a little bit at a time until there are no streaks of yolk visible. 

Very gently, fold your egg whites into the chocolate mixture. I recommend using a figure 8 motion to help mix, gently scraping down the sides of the bowl as you go. Use very little force when mixing, to help keep your egg whites nice and fluffy. Fold and mix until you see almost no streaks of white in your chocolate mousse. It’s ok if you see a little streaking, as you’d rather have it 90% incorporated than lose most its fluffiness by over-mixing. 

Once you’re done mixing, transfer your mousse into ramekins. You could use eight 6 oz ramekins, or six 12 oz ramekins. If you don’t have any ramekins, you can also use spare cups or mugs of any size until you run out of mousse. 

Put your chocolate mousses in the refrigerator, covered, for at least 4 hours or overnight.

Before serving, make some whipped cream to go on top of your mousses. 

Add your heavy cream and 3 tablespoons of sugar to a large mixing bowl. 

Mix with an electric mixer on high speed until it’s fluffy and hold its shape. This takes about 6 minutes.

Spoon the whipped cream on top of your mousse and enjoy, with an optional side of dry red wine to compliment the chocolate. 

 

Try out this Chocolate Mousse recipe and let us know what you think.

Beef Burgundy

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Valentine’s Day Beef Burgundy

Staying in for Valentine’s Day? Impress your date with an extravagant meal, paired with wine and a lovely chocolate dessert. While this dish has all the trappings of a premium dining experience, it’s easy to prepare and less expensive than a 5-star French bistro. Your favorite dry red pairs wonderfully with this dish, and better yet, you can use the same wine in the stew. Set the table and put on some mood lighting as you enjoy this curated meal from the comfort of your home. 

Ingredients:

1 ½ lbs. of stew beef or beef chuck

1 ½ tsp salt (plus more to taste)

½ tsp pepper (plus more to taste)

2 T all-purpose flour

1 onion

2 carrots

8 oz cremini mushrooms

1.5 lbs. little gold potatoes

2 cloves garlic, minced

1 tsp tomato paste

2 T extra virgin olive oil

1 cup dry red wine

4 cups beef broth

2 large bay leaves

 

Instructions:

If you’re using beef chuck, roughly chop it into chunks.
In a large bowl, add your beef and 1 ½ tsp salad and ½ tsp pepper. Mix until coated and set aside. 

Chop your onions. Peel and chop your carrots. Set aside. 

Mince your garlic if you’re not using pre-minced. Set aside. 

Wash and chop your mushrooms. Set aside. 

In a large soup pot on medium heat, add your mushrooms, onions, carrots, and 1 tablespoon of olive oil. Sauté for 10 minutes, stirring occasionally. 

Add your garlic to the pot and sauté until fragrant. 

Pour in your dry red wine and let it come to a boil.
Add your tomato paste, bay leaves, beef broth, a pinch of pepper, and a pinch of salt if desired. Bring everything to a boil. Allow it to keep boiling while you prepare your potatoes. 

Wash your potatoes and cut them in half. Carefully add them to the pot. I recommend lowering them a few at a time using a ladle. Allow it to keep boiling on medium heat. 

Remove your beef from the bowl and transfer it into a pan with 1 tablespoon of olive oil. Sear the beef on both sides using medium-high heat. 

Once seared, add only the beef to the pot, leaving the grease and fat in the pan. 

Add your flour to the pan and whisk until all the fat has been absorbed. Add it to the pot. 

Simmer the beef stew on medium-low or low for 2 hours, stirring occasionally to ensure nothing is sticking to the bottom of the pot.

Serve and enjoy with a glass of dry red wine. 

 

Let us know what you think of this Beef Burgundy Recipe!

Citrus Salad

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Elevate your winter palate with our Citrus Salad! Bursting with peak-season citrus this vitamin C-packed delight is a zesty celebration of seasonal freshness. Don’t miss out on the invigorating flavors—try our recipe and treat your taste buds to a burst of winter goodness!

Ingredients:

3-4 different citrus fruits – we recommend grapefruit, blood oranges, navel oranges, and/or cara cara oranges

1 ripe avocado – thinly sliced

2 T of your favorite nuts – pistachios or pine nuts work well (add more if you like more crunch)

1/4 cup of a soft cheese – goat cheese or sheep cheese works well

2 shallots – thinly slices

Fresh herbs like mint or basil

For the dressing:

1/2 cup olive oil

3 T fresh squeezed lemon or lime juice

1 T dijon mustard

1 T local honey

Minced garlic (measure with your heart)

Salt & Pepper

Instructions: 

Cut away the peel and pith from all the citrus, then slice the flesh into ½-inch-thick rounds or chunks.

Thinly slice your avocado.

Make the dressing by whisking together all the ingredients.

Assemble the salad on a plate by layering the citrus, shallots, and avocado. Then top with the cheese crumbled, nuts, and fresh herbs. Drizzle with a few spoonfuls of the dressing and sprinkle with salt. Serve immediately.

Enjoy!

 

 

Meal Prep Chicken Souvlaki

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Is your New Year’s resolution to save a few dollars on lunch and bring your own? This recipe for an easily prep-able and pack-able lunch that’s filling and delicious. It’s easy to make, even if you aren’t the most skilled cook, without skimping on flavor. We hope you enjoy your homemade lunch!

 

Ingredients for the chicken:

Around 1 ½  lbs. chicken breasts

3 T olive oil

Juice from 1 large lemon (or 2 small lemons)

1 clove garlic, minced

2 T dried oregano

Salt and pepper to taste

 

Ingredients for the sides:

2 cups dry long grain rice (white or brown)

1-2 cucumbers

1 red onion

3 tomatoes 

Feta cheese

 

Ingredients for the Greek vinaigrette:

¼ cup extra-virgin olive oil

3 T red wine vinegar

1 clove garlic, minced

½ tsp dried oregano

¼ tsp Dijon mustard

¼ tsp salt

A pinch of ground black pepper

 

Instructions:

Cut your chicken breast into chunks. Put them in a large bowl and set aside. 

Mince your clove of garlic, if you’re not using pre-minced. Add it to the bowl.
Cut your lemon in half and remove the seeds. Juice it directly into the bowl. 

Add your olive oil, friend oregano, salt, and pepper. Stir everything to combine.

Cover your bowl and set it in the refrigerator while you work on your rice, vegetables, and dressing. 

Prepare your rice according to the instructions on the package. 

While your rice is cooking, you can make your dressing and chop the vegetables. 

Mince another clove of garlic if you’re not using pre-minced. Add it to a container of your choice with a sealable lid. 

Add your olive oil, red wine vinegar, dried oregano, Dijon mustard, salt, and pepper to the container. Seal the lid on tight and shake until everything is well combined. Put it in the refrigerator. 

Peel and chop your cucumber. Chop your red onion and tomatoes. Set them in a sealable container and put them in the refrigerator.

Remove your marinating chicken from the refrigerator and pour everything into a pan on medium-high heat.

Cook the chicken in the pan until it’s fully cooked and has some color on both sides. 

Put it in a sealable container and set it aside to cool down for a few minutes before putting it in the refrigerator. 

The night before or the morning of, pack yourself a lovely lunch! Put some rice and chicken in a container along with your veggies, plus a sprinkling of feta cheese if you desire. Pack a little container of your dressing to put on top later. If you want a hot lunch, I recommend packing the veggies in a separate little container, so you can heat up your chicken and rice. Throw in some utensils and a drink, and you’re set for lunch. 

Sage Bird Ciderworks Old Fashioned

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Our friends at Sage Bird really knew what they were doing with this one! Step into the cozy embrace of winter with a delightful twist on the classic Old Fashioned cocktail. This recipe transforms a timeless favorite by incorporating Long Night, a winter pommeau that adds a rich and fortifying essence to the drink.  Elevate your winter evenings with this sophisticated and warming libation that pays homage to tradition while introducing a delightful seasonal variation.

Ingredients:
4 oz Long Night
2 shakes of Angostura bitters
1 Cocktail cherry on a skewer
1 Orange peel 1 long rind peel on a skewer

Instructions:
Add 4 oz of Long Night to a cocktail glass
2 dashes (2 bottle shakes) of bitters to the Long Night
Fill glass with ice
Using the peeler, get a long vertical slice of orange rind about an inch wide and 2-3 inches long. Rim the glass.
Add the orange rind and cherry to a skewer.
Add skewer to cocktail and serve!

Sage Bird Ciderworks Golden Hour Cocktail

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As the sun begins its descent, usher in the enchanting Golden Hour with a refreshing elixir that effortlessly marries sophistication and simplicity. The preparation is a breeze – a gentle stir to marry the elements, a lemon round delicately run along the glass’s edge, and a final flourish as it joins the elixir. With each sip, immerse yourself in the warmth of the Golden Hour, a cocktail that captures the magic of twilight in every effervescent note.

Ingredients:
3 oz of Tonic
3 oz of Long Light
5-7 drops of Fennel extract or Fennel Simple Syrup
Lemon round for garnish

Mixing Instructions: 
Get your favorite cocktail glass and add 3oz tonic, 3oz Long Light, and fennel extract or simple syrup.

Stir!

Run the lemon round around the edge of the glass and add to drink

Serve!