Tuscan White Bean Spread

Prep Time:
5 Min

Cook Time:
5 Min

Yields:
3 Cups

Ingredients

2 cans white kidney beans (cannelini) drained

2-3 cloves garlic, minced

2 tsp. lemon zest

1 tsp. fresh rosemary, chopped

1/2 tsp. crushed red pepper

3/4 cup grated Cabot Clothbound or Seriously Sharp Cheddar (optional)

sea salt and ground pepper to taste

1/4 cup extra virgin olive oil

Directions

1. Zest lemons, taking care only to use the bright yellow skin. Avoid the white layer underneath, which is bitter. Mince garlic and rosemary.
2. Put beans, cheddar, zest, garlic, rosemary, and red pepper in the bowl of a food processor and pulse, slowly adding olive oil until thoroughly mixed and not quite creamy. Taste and add salt and pepper as needed.

The spread can be served immediately or kept for several days in the refrigerator. Serve at room temperature to bring out all the flavors.

BLT Soup

Prep Time:
60 Min

Cook Time:
30 Min

Yields:
8 Servings

Ingredients

• 1 cup 50% Reduced Fat Sharp Cheddar
• 5 slices applewood smoked bacon
• 3 cans plum tomatoes, 28 oz.
• 2 medium onions, sliced thin
• 2 fennel bulbs, sliced thin
• 1 cup shredded carrots
• 4 garlic cloves, minced
• 1 bag of baby spinach
• 1/2 cup fresh basil, chopped
• 1 cup white wine
• 1 cup chicken (or vegetable) stock
• sea salt and pepper to taste

Directions

1. Preheat oven to 350º.
2. Drain tomatoes through a strainer. Reserve juice.
3. Roast tomatoes in single layer for 25 minutes.
4. In large saucepan, cook bacon until crisp, drain on paper towels, crumble into bits and set aside. Discard all but 2 tablespoons of bacon fat. Season onions, fennel and carrots with sea salt and cook over low heat in bacon drippings. Cover and cook for 15 minutes, stirring occasionally until veggies are soft.
5. Remove cover, add garlic and cook uncovered 5 more minutes over medium heat, stirring occasionally to prevent sticking.
6. Add white wine and stir, deglazing flavors from bottom of pan.
7. Add roasted tomatoes, spinach, chicken (or veggie) stock and reserved tomato juice, bring to a boil. Reduce heat to simmer and cook for 30 minutes.
8. Remove soup from heat and stir in basil leaves. Cool soup for 30 minutes.
9. Puree soup in small batches in blender or food processor
10. Correct seasoning with salt and pepper.
11. Heat soup in stockpot. Serve piping hot in bowls and garnish with shredded Cheddar and bacon bits.

Grilled Romaine with Cheddar Dressing

Prep Time:
10 Min

Cook Time:
5 Min

Yields:
4 Servings

Ingredients

Dressing

•  2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic or red-wine vinegar
• 1 tablespoon lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1 large or 2 small cloves garlic, minced
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 4 ounces extra sharp cheddar cheese, grated (about 1 cup)
• 2 green onions, finely chopped
• 1 teaspoon salt, preferably sea or kosher
• Freshly ground black pepper to taste

Salad

• 2 medium heads Romaine lettuce.
• Olive Oil

Directions

Dressing

1. In bowl, combine oil, vinegar, lemon juice, mustard and garlic. Whisk together vigorously.
2. Fold in sour cream and mayonnaise; whisk again until thoroughly blended.
3. Stir in cheese and green onions. Stir in salt and season with pepper.

Salad

1.  Cut two medium heads in half, drizzled them with olive oil and cook them for about three minutes on each side.
2.  

Roasted Beet & New Potato Salad

Prep Time:
20 Min

Cook Time:
60 Min

Yields:
8 – 10 Servings

Ingredients

• 3 large red beets
• 1 head garlic
• 2 lbs small new red potatoes, unpeeled and cut in half
• 3 stalks celery diced
• 2 cups green beans, cut in half and blanched
• Extra virgin olive oil
• Salt and pepper

For Garlic Mustard Vinaigrette

• 2 rounded teaspoons Dijon mustard
• 2 tablespoons of red wine vinegar
• 1/3 cup extra virgin olive oil
• roasted garlic

Directions

1. Preheat oven to 400º.
2. Cut off the top of the garlic head, exposing all cloves. Wash and top the beets. Place in small roasting pan and generously drizzle garlic and beets with olive oil, dust with salt and pepper. Cover roasting pan and cook until beets can be easily pierced with a knife, about 45 minutes to an hour, depending on size. Check after half an hour, as the garlic may be ready before the beets.
3. In separate roasting pan, generously drizzle potatoes with olive oil. Dust with salt and pepper. Roast next to beets and garlic, tossing once or twice to brown evenly. Potatoes are ready when they can be pierced with a knife, about 30 – 45 minutes.
4. When beets are cooked, let cool, then peel and chop into bite sized pieces.
5. In a large bowl combine room temperature potatoes, beets and green beans with celery.

For Vinaigrette

1. Combine mustard and vinegar in a bowl. Squeeze the soft roasted garlic cloves from the skin and combine with mustard and vinegar. Whisk the olive oil into the mixture until combined.
2. Dress the potato salad with the vinaigrette and serve at room temperature.

Wavy Rancheros Pie

Prep Time: 30 Min | Cook Time: 45 Min | Yields: 4 Servings

Ingredients

• 36″ flour tortillas, 1 cut in half
• 6 eggs
• 1/2 cup milk (I used skim)
• 1 1/2 cup shredded cheddar cheese (I used Cabot 50% Reduced Fat Jalepeno Cheddar)
• 1/2 4.5 oz can chopped green chiles
• 1/8 tsp ground cumin
• 1/8 tsp ground red pepper
• salt and pepper to taste

Directions

First, make the Adobo Salsa, which you can do ahead of time, up to 24 hours before you are going to serve it.

1. Preheat over to 350º.
2. Arrange tortillas in a 10″ deep dish pie plate as pictured.
3. In a large bowl beat eggs and milk together, adding chiles and spices.
4. Sprinkle 1/3 of the cheese on the tortillas.Pour half the egg mixture over the cheese. Add 1/3 more cheese, then the remainder of the egg mixture.  Top with the rest of the cheese.
5. Cook for 30 – 45 minutes, until the tortilla crust is browned and the egg mixture is golden and set.
6. Let stand for 10 minutes — it will deflate a bit — before serving. Heat the Adobo Salsa, cut pie slices and top with the warm sauce.

This dish is the delightful spawn of a French quiche and the classic Mexican breakfast favorite. It’s so delicious, with the creamy egg and cheese filling, the light tortilla crust, and the heat and flavor of the salsa. The best thing about it is that it tastes even better if you make it the night before and let it sit in the refrigerator for 8 to 12 hours before cooking. That makes it a perfect brunch dish. Make it ahead of time and enjoy the party yourself. In addition to the heated salsa, you can garnish the Rancheroos with cool sour cream or guacamole.

Cheddar Cookies

Prep Time:
10 Min

Cook Time:
15 Min

Yields:
12 Crackers

Ingredients

• 1/2 cup butter – room temperature
• 1 cup all purpose flour
• 2cups sharp cheddar cheese – shredded
• 1/4 tsp. cayenne pepper
• 1/2 tsp. salt

Directions

1. Preheat oven to 400º.
2. Mix cayenne pepper and salt with flour.
3. Cream butter and add to flour mixture.
4. Add cheese and, with clean hands, mix to form dough.
5. Roll dough into balls (grape-sized for cocktail cookies, larger for soups and salads) and flatten.
6. Place on a non-stick cookie sheet and cook for 15 minutes or until golden. Cookies will be bitter if overcooked.

You can use any kind of cheddar you prefer. For this batch I used half Cabot Clothbound and half Cabot 50% Reduced Fat Jalapeno Cheddar for a little extra kick. Let you imagination be your guide.

Potatoes Danforth

Prep Time:
15 Min

Cook Time:
45 Min

Yields:
8 Servings

Ingredients

• 4 oz diced pancetta or 5 strips thick cut bacon
• 1 medium onion – diced
• 1 32. oz bag frozen shredded potatoes – thawed
• 2 cups Cabot Seriously Sharp Cheddar – shredded
• 1/2 cup sour cream
• 1 1/2 cup milk
• 3 eggs
• 1 tbls dried mustard
• Salt and pepper to taste

For Horseradish Garlic Sour Cream

• 1 large head garlic
• 1 tbl olive oil
• 2 tbls horseradish from a jar
• 8 oz sour cream

Directions

1. Preheat oven to 350º.
2. Cook pancetta or bacon until crisp and drain.
3. Remove all but 1 tablespoon of of pancetta or bacon grease and cook diced onion until translucent.
4. Grease a 9 x 13 baking dish and spread half the shredded potatoes.
5. Spread diced pancetta or crumbled bacon and diced onions evenly over potatoes.
6. Spread one cup of cheese over this mixture.
7. Add remaining potatoes.
8. Mix eggs, sour cream, mustard, salt, pepper, and milk thoroughly and pour over the potato mixture.
9. Top with remaining shredded cheese and bake for 30 – 45 minutes or until golden brown.
10. Serve with Horseradish Sour Cream. (Recipe below.)

1. Preheat oven or toaster oven to 350º.
2. Cut the top off the garlic head, exposing all cloves.
3. Place on a square of aluminum foil and drizzle with olive oil.
4. Wrap the garlic head in the foil and roast for about an hour.
5. Remove from oven and let cool.
6. Squeeze the soft, roasted cloves into a mixing bowl and mash with a fork.
7. Add sour cream and horseradish and mix all ingredients thoroughly.
8. Serve with Potatoes Danforth.

Cauliflower Mash

Prep Time:
10 Min

Cook Time:
10 Min

Yields:
4-6 Servings

Ingredients

• 1 head cauliflower, cut into smallish pieces
• 1 tbl butter, softened
• 1 tbl plain Greek yogurt (I used Cabot)
• 1 tbl chicken broth
• 1 cup grated Cheddar cheese (I used Cabot Horseradish Cheddar)
• 3 cloves roasted garlic (optional)

Directions

1. Cut the cauliflower into smallish pieces.
2. In a microwave safe bowl, combine butter, yogurt, and broth (you can also use milk or half & half) and add cut up cauliflower.
3. Microwave on high for about 4-5 minutes.
4. Stir the cauliflower, so it is coated with the liquid.
5. Return to microwave and cook on high for 4-5 more minutes until cauliflower is easily pierced with a fork.
6. Place grated cheese and garlic in the bowl of a food processor, then add cooked cauliflower.
7. Add salt and pepper to taste and pulse until the mixture is the consistency of mashed potatoes. Serve hot.
8. Refrigerate leftovers (haha, like there will be any). Reheat in microwave.

Brunch Strata

Prep Time:
30 Min

Cook Time:
45 Min

Yields:
6- 8 Servings

Ingredients

•  8 slices thick cut bacon
• 1 large onion, chopped
• 3-4 fresh basil leaves, chopped
• 4 tablespoons butter softened
• 3-4 whole grain English muffins (or any bread you have on hand)
• 1 (8.5-ounce) can artichoke hearts, drained and quartered
• 8 ounces grated sharp cheese (I use Cabot Seriously Sharp)
• 1 dozen large eggs
• 1 cup plain Greek yogurt (I use Cabot)
• ½ tsp dried mustard
• Salt and pepper to taste

Directions

1. Cook bacon until crisp. Drain and set aside. Use about 1 tablespoon of bacon fat to cook the chopped onion until golden.
2. Spread butter evenly over both sides of the English muffins. Arrange in even layer over bottom of 9-by-13-inch baking dish, cutting to fit if necessary. Top with artichokes, basil, crumbled bacon and onions. Then spread the grated cheese over the bacon and vegetables
3. In large bowl, whisk eggs until well combined. Whisk in yogurt, mustard, salt and pepper. Pour mixture evenly over ingredients in baking dish.
4. Cover and refrigerate until you are ready to cook. You can do this up to 24 hours ahead of time.
5. Cook at 350º until top is golden brown and eggs are set, about 45 minutes. Serve hot.

Perfect Roast Chicken

Prep Time: 20
Min

Cook Time: 60 Min

Yields: 4 – 6
Servings

Ingredients

• 1 roasting chicken, rinsed and patted dry
• 2 lemons
• 1 head, garlic
• 1 shallot, chopped
• 1 cup white wine
• 1 cup chicken broth
• fresh oregano
• fresh rosemary
• Fresh tyme

Directions

1. Preheat oven to 425º.
2. Cut lemons in half and place one half into the cavity of the chicken. Slice the remaining into ¼” rounds and make a platform for the chicken. Rest sprigs of herbs on the slices and place the chicken on the bed of lemons and herbs.
3. Put chopped shallot and three or four cloves of garlic into the cavity along with the lemon half. Insert the rest of the garlic cloves under the chicken skin, both top and bottom.
4. Douse the chicken with wine and chicken broth, then salt and pepper liberally. If the neck and gizzards came with the bird, place them around the chicken. Be sure to salt and pepper them, too.
5. Place the roasting pan in the center of the oven and cook until the juices run clear and the leg twists easily at the joint, about 1 to 1 ½ hours depending on the size of the bird. You can baste the chicken during the cooking and add more broth if necessary.
6.  

Slow Cooker Vegetarian Chili

Prep Time:
20 Min

Cook Time:
4-6 Hrs

Yields:
10 – 12 Servings

Ingredients

For Chili Seasoning Mix:

• 4 Tbls Chili powder
• 2 Tbls Chipotle Chili powder
• 1 Tbls dried cumin
• 1 tsp dried oregano
• 1 tsp dried cilantro
• 1 tsp garlic flakes
• 1 tsp onion flakes
• 1 tsp red pepper flakes (more or less depending on the heat desired)
• 1 tsp salt
• 1 tsp pepper

Mix all together and store in an airtight jar. I often double or triple the recipe to have on hand for chili and tacos. The seasoning will keep for 3 – 6 months.

For Chili:

• 3 – 5 Tbl Chili Seasoning Mix (see above)
• 1 Tbl olive oil
• 1 large can (28 oz) diced tomatoes
• 1 can (8 oz tomato) or vegetable juice (I use V-8)
• 1 cup (more or less) vegetable broth, adjust for thickness of chili desired
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) dark red kidney beans, drained and rinsed
• 1 can 4 oz chopped green chili peppers, drained and rinsed
• 1 bag (16 oz) frozen corn
• 1 large onion, chopped
• 6 cloves garlic, minced
• 2 jalapeno peppers, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 8 oz. mushrooms, sliced
• 1 bag baby spinach, chopped
• 1 zucchini or yellow squash, chopped

Keep in mind that amounts are approximate and you can adapt and substitute depending on your veggie preferences. 

Directions

1. In the Ninja Cooker I was able to heat the olive oil on the highest setting, adding the chopped onions, pepper, and garlic to sauté until soft and onions translucent. If you are using a regular slow cooker, you can sauté the veggies on the stovetop.
2. I then turned the setting to low and added the rest of the ingredients along with 4 tablespoons of the chili seasoning (you can use more or less, depending on the depth of heat and flavor you desire). Stir together and cover, cooking low and slow for 4 – 6 hours.

Besties Bakery Whoopie Pies

Prep Time:
30 Min

Cook Time:
10-12 Min

Yields:
33 Mini-Pies

Ingredients

For Whoopie Pie Dough:

• 2/3 cup shortening
• 1 ¼ cup sugar
• 2 eggs
• 2 ½ cup flour
• ½ cup cocoa
• 1 ¼ tsp. baking soda
• ¼ tsp. cream of tarter
• ½ tsp. salt
• 1 cup milk
• 1 ½ tsp. vanilla

For Whoopie Pie Filling:

• 2 lbs confectioners sugar
• 2 tsp. vanilla
• 1 cup Marshmallow Fluff (Marshmallow Cream doesn’t work as well)
• 1 cup shortening
• ¼ tsp. salt
• ½ cup milk

Directions

1. Preheat oven to 350ºF.
2. Whisk together flour, cocoa, baking soda, cream of tartar and salt in a bowl until combined. Stir together milk and vanilla in a small bowl.
3. Beat together shortening and sugar in a large bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld.
4. Add egg, beating until combined well.
5. Reduce speed to low and alternately mix in flour mixture and milk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth. Do not over mix.
6. For mini-pies use a small (1 inch) scoop of batter about 1 inch apart onto 2 large baking sheets covered with parchment paper. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes.
7. Transfer with a metal spatula to a rack to cool completely.

For Filling:

1. Beat ingredients together with electric mixer at medium speed until smooth, about 3 minutes. Taste halfway through, adding more vanilla if necessary.

*Recipe courtesy of Carolyn Kingston

Chicken Soup

Prep Time: 10 min

Cook Time: 4+ hrs

Yields: ~ 2 Quarts

Ingredients

• 1 large yellow onion, coarsely chopped
• 4 large carrots, chopped
• 5 stalks of celery, chopped
• 3 large parsnips, chopped
• 4-5 cloves garlic, chopped
• 1 cup white wine
• roasted chicken carcass
• fresh rosemary
• fresh oregano
• fresh thyme
• salt and pepper

Directions

There is no magic to making chicken soup. You throw the above ingredients into a stockpot, cover them with water and cook them low and slow – many hours of simmering makes for great soup. I tend to collect chicken bones in the freezer so that I have a lot to go into each batch. I have no shame at collecting bones from plates at the end of a meal and using them in the next batch of soup.

This stock is always in my freezer. It heals the sick and calms the anxious. It is the basis of many great sauces and stews or is a perfect meal on the fly with veggies or left over meat.

Bacon Cheddar Deviled Eggs

Prep Time: 20 Min | Cook Time: 20 Min | Yields: 24 Eggs

Ingredients

• 12 eggs
• 1/3 cup mayonnaise
• 2 tablespoons Cabot Plain Greek Yogurt
• one small clove garlic, minced fine (optional)
• 4 slices thick cut bacon
• 4 tablespoons finely shredded Cheddar cheese (I used Cabot Seriously Sharp)
• 1 tablespoon mustard

Directions

1. Place eggs in a saucepan, cover with cold water and let stand for 15 minutes. Bring water to a boil and immediately remove from heat. Remove from heat, cover and let eggs stand in hot water for 10 – 12 minutes. Rinse eggs in cold water to cool more quickly.
2. While eggs are cooling, cook bacon over medium-high heat until brown and crisp. Crumble and set aside.
3. In a small bowl mix mayonnaise, Greek yogurt, mustard and garlic until well combined.
4. Peel eggs and cut in half lengthwise. Scoop yolks into a small bowl. Mash egg yolks with mayonnaise mixture then add crumbled bacon and cheese. Fill egg white halves with the yolk mixture and refrigerate until serving.

Vegan Caesar Salad

Prep Time: 1o Min | Cook Time: 2 Min | Yields: Approx. 2 cups

Ingredients:

• 8 ounces silken tofu
• ¼ cup canola oil or extra virgin olive oil
• 1-2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 tablespoon nutritional yeast
• ¼ cup raw cashews
• 1 tablespoon capers
• 1 teaspoon Dijon mustard
• Pinch of cayenne
• Salt and pepper to taste

Directions:

1. Place all the ingredients into a food processor or blender and process until very smooth. Refrigerate for an hour before serving. Will keep in refrigerator for three to four days.
2. This is a perfect dressing for a classic Caesar presentation – crisp Romaine lettuce and homemade garlic croutons. It also makes a tasty dip for crudite or a topping for grilled veggies.