2-4 Boneless Chicken Breasts 4-8 slices prosciutto 1-2 cup bold red wine (if you wouldn’t drink it, don’t cook with it) 1 cup mozzarella balls (the kind in water) 2 Tbsp kerrygold butter 2 garlic cloves 1/2 cup sliced red onion 1 teaspoon dried rosemary 2 garlic cloves 4 Tbsp sun-dried tomato (1Tbsp each breast) […]
Continue Reading1 lb cherry tomatoes 1/8 cup olive oil 2 garlic cloves 1/2 teaspoon salt Slice tomatoes in half and mix all ingredients in a bowl. For authentic place on baking sheet and cover with cheese cloth, be sure to live space between the tomatoes and the cheese cloth to allow air flow and keep moisture […]
Continue Reading1 large or 3 medium persimmon’s, skin and seeds removed 2 tbsp water 2 tbsp olive oil 1 tbsp apple cider vinegar 2 small garlic clove 1 teaspoon coconut sugar 1/4 teaspoon salt, pepper Place skinned persimmon is food processor, blend and add the remaining ingredients. Serve over mixed greens.
Continue Reading1/3 cup sour cherry jam 2 tbsp lemon juice pinch salt 3 tbsp diced fresno pepper Sauté fresno pepper in small pan on medium heat, once thoroughly heated and becoming soft. Add lemon juice, quickly reduce heat to simmer and add cherry jam. Salt to taste. Serve over grilled chicken or with soft cheeses.
Continue Reading3 ounces Coeur de la Creme Cranberry Orange (Baetje Farms) 2 tbsp lemon juice pinch salt fresh ground pepper Combine all ingredients in small bowl, stir until texture is a thin paste. Serve over crackers or with savory dishes.
Continue ReadingButternut Squash Fritter w/ Cranberry Citrus Chèvre 1 butternut squash, peeled and shredded 1/3 cup rice flour 3 cloves garlic, minced 1/8 cup fine diced red onion 2 large eggs, beaten 1/2 teaspoon dried thyme 1 red fresno pepper 3 scallions fine sliced Kosher salt and freshly ground black pepper, to taste 1/4 cup coconut […]
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