Thursday, December 12, 2019

Dijon Herb Roasted Potatoes


With Christmas right around the corner, it's time to get your holiday menu in order. Potatoes are always a client favorite and these crispy mustard and herb potatoes are no exception. These go well with beef tenderloin, roasted whole chicken or pork tenderloin. 

If you have vegetarian/vegan guests or those with a gluten allergy, this is a great side dish to provide because it is naturally gluten and dairy free without sacrificing any flavor.




1. Preheat oven to 425. Coat a large baking sheet with cooking spray.
2. In a large bowl, combine mustard, olive oil, garlic, rosemary, thyme, shallot, salt, pepper and crushed red pepper. Add potatoes and toss gently to coat.




3. Place the potatoes flesh-side down on the baking sheet and roast for 20 minutes. Stir and roast again for 10 minutes longer.



4. Place the potatoes in a serving bowl and finish with lemon zest and juice. Garnish with parsley. Drizzle with a small amount of olive oil and serve.



Dijon Herb Roasted Potatoes
Serves 8

All you need:
1/4 cup dijon mustard
2 tablespoons olive oil (plus more for drizzling)
3 garlic cloves, minced
1 tablespoon chopped rosemary leaves
1 teaspoon fresh thyme leaves
1 large shallot, finely diced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch crushed red pepper flakes
2 pounds medium-sized Yukon gold potatoes, halved
Zest and juice of 1 lemon
1 tablespoon chopped flat-leaf parsley

All you do:
1. Preheat oven to 425. Coat a large baking sheet with cooking spray.
2. In a large bowl, combine mustard, olive oil, garlic, rosemary, thyme, shallot, salt, pepper and crushed red pepper. Add potatoes and toss gently to coat.
3. Place the potatoes flesh-side down on the baking sheet and roast for 20 minutes. Stir and roast again for 10 minutes longer.
4. Place the potatoes in a serving bowl and finish with lemon zest and juice. Garnish with parsley. Drizzle with a small amount of olive oil and serve.

Sunday, December 1, 2019

Italian Sausage and Roasted Veggie Baked Penne


I feel like I'm still waking up from my Thanksgiving nap. While I love the holidays and all the great food that goes along with it, after a few days of leftovers I'm always ready for something different. During the busy holiday season, it's super nice to have make-ahead meals like casseroles and soups ready in the fridge for simple and wholesome dinners in a snap. This baked pasta is one of my client's favorites because it reheats well, is filling and has fantastic flavor.

Serve this with a side salad or fresh-cut fruit and dinner is served!





1. Preheat oven to 425. Place veggies on a baking sheet and drizzle with 1 tablespoon of olive oil; toss to coat. Season with salt and pepper. Roast for 25 minutes.


2. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add sausage and cook until browned. Add white wine and cook until the wine has reduced by half. Add tomatoes and crush lightly with a potato masher to bring out the juices.



3. Combine the cooked pasta and roasted veggies with the sausage mixture and toss gently to coat the pasta. Add grated parmesan and stir again.


4. Transfer the pasta to a 13x9 baking dish and top with shaved Parmesan. Turn the oven temperature down to 375 degrees and bake the pasta for 10 minutes.


5. Once out of the oven, garnish the pasta with oregano and fresh basil.



Italian Sausage and Roasted Veggie Baked Penne
Serves 8

All you need:
1 sweet onion, chopped
1 pint cherry tomatoes
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
1 zucchini, diced
2 tablespoons olive oil, divided
12 oz. ground sweet Italian sausage (hot or mild)
1/2 cup white wine
1 (28 oz.) can whole peeled San Marzano tomatoes, with juice
1/4 cup chopped sundried tomatoes
1 pound penne pasta, cooked and drained
1/2 cup grated Parmesan cheese
1 cup shaved Parmesan cheese
Dried oregano and fresh chopped basil, for garnish

All you do:
1. Preheat oven to 425. Place veggies on a baking sheet and drizzle with 1 tablespoon of olive oil; toss to coat. Season with salt and pepper. Roast for 25 minutes.
2. Meanwhile, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add sausage and cook until browned. Add white wine and cook until the wine has reduced by half. Add tomatoes and crush lightly with a potato masher to bring out the juices.
3. Combine the cooked pasta and roasted veggies with the sausage mixture and toss gently to coat the pasta. Add grated parmesan and stir again.
4. Transfer the pasta to a 13x9 baking dish and top with shaved Parmesan. Turn the oven temperature down to 375 degrees and bake the pasta for 10 minutes.
5. Once out of the oven, garnish the pasta with oregano and fresh basil.

Monday, November 25, 2019

Quick Focaccia with Goat Cheese, Fig Jam and Prosciutto


The holidays are officially here this week! Having some simple and quick appetizer recipes on-hand is helpful when you have a hungry crowd arrive at your door. This focaccia is so delicious and is the perfect balance of sweet and salty. The focaccia recipe itself (without the toppings) would also be a nice addition to your salad or soup course.

Serve this with a crisp, dry white wine or sparkling rose.




1. Preheat oven to 400.
2. Sift flour and salt in a mixing bowl.

3. Stir in olive oil and milk until mix until a dough forms. Knead the dough gently on a floured work surface for 2 minutes.



4. Drizzle a large baking sheet with olive oil and place dough on top. Spread out the dough into a rectangle (about 1/2-inch thick) and poke holes all over the top with your fingers. Drizzle the dough with a little more olive oil and sprinkle with sea salt. Bake for 20 minutes.


5. Once out of the oven, sprinkle the warm bread with goat cheese. Top evenly with fig jam and prosciutto. Garnish with fresh thyme, then transfer to a serving board and cut into squares.





Quick Focaccia with Goat Cheese, Fig Jam and Prosciutto 
Serves 8 (as an appetizer)

All you need:
2 cups self-rising flour
1 teaspoon salt
5 tablespoons olive oil (plus more for drizzling)
3/4 cup milk
Coarse sea salt, for sprinkling on top

4 oz. plain goat cheese
4 tablespoons fig spread
2 oz. thinly sliced prosciutto
1 teaspoon fresh thyme leaves, for garnish

All you do:
1. Preheat oven to 400.
2. Sift flour and salt in a mixing bowl.
3. Stir in olive oil and milk until mix until a dough forms. Knead the dough gently on a floured work surface for 2 minutes.
4. Drizzle a large baking sheet with olive oil and place dough on top. Spread out the dough into a rectangle (about 1/2-inch thick) and poke holes all over the top with your fingers. Drizzle the dough with a little more olive oil and sprinkle with sea salt. Bake for 20 minutes.
5. Once out of the oven, sprinkle the warm bread with goat cheese. Top evenly with fig jam and prosciutto. Garnish with fresh thyme, then transfer to a serving board and cut into squares.

Sunday, November 17, 2019

Toasted Nut and Dried Fruit Couscous


I can't believe Thanksgiving is next week! I always enjoy coming up with fun side dishes for the holiday because they really make the whole meal. Couscous is one of those grains I normally keep on-hand in my pantry because it cooks so quickly and I love it's fluffy texture. When I was developing this recipe I went through my pantry to see what dried fruits and nuts I had and these ones compliment one another very well. Feel free to swap in dried cherries, dried currants or shelled pistachios.



1. Melt the butter in a large saucepan over medium heat. Add onion and cook for 2 minutes, stirring occasionally.


2. Add turkey (or chicken) stock, salt and pepper and bring to a boil. Add couscous and stir to combine. Remove pan from heat, cover and let sit for 5 minutes, or until all the liquid is absorbed.


3. Add chopped almonds, pine nuts, cranberries and raisins and stir to combine. Add lemon and orange zest and stir again.


4. Transfer to a serving dish and serve warm.



Toasted Nut and Dried Fruit Couscous
Serves 8

All you need:
4 tablespoons butter
1 small onion, finely chopped
3 cups turkey stock (or chicken stock)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups couscous
1/4 cup toasted salted almonds, chopped (I used marcona almonds)
1/4 cup toasted pine nuts
1/4 cup dried cranberries
1/4 cup golden raisins
Zest of 1 lemon
Zest of 1 orange

All you do:
1. Melt the butter in a large saucepan over medium heat. Add onion and cook for 2 minutes, stirring occasionally.
2. Add turkey (or chicken) stock, salt and pepper and bring to a boil. Add couscous and stir to combine. Remove pan from heat, cover and let sit for 5 minutes, or until all the liquid is absorbed.
3. Add chopped almonds, pine nuts, cranberries and raisins and stir to combine. Add lemon and orange zest and stir again.
4. Transfer to a serving dish and serve warm.

Thursday, November 14, 2019

Roasted Root Veggie and Apple Soup with Chicken Sausage


Oh warmth, how I need you. Soups are just what the doctor ordered with all this snowy weather. This soup is so tasty and celebrates all kinds of fall flavors. The combination of sweet, caramelized roasted root veggies, pan-fried chicken sausage and apple cider broth is a perfect balance of sweet and salty.

Serve this soup with crusty bread or cornbread muffins for dipping.



1. Preheat oven to 425. Place diced carrots and parsnips on a baking sheet and drizzle with 1 tablespoon olive oil; season lightly with salt and pepper. Roast for 20 minutes, stirring halfway through.


2. Meanwhile, heat the remaining tablespoon of olive oil in a Dutch oven or large saucepan over medium-high heat. Add diced chicken sausage and cook until browned, stirring occasionally. Transfer to a bowl.





3. In the same pan, add the apple, onion and celery. Season with salt and pepper. Cook for 3 minutes, or until lightly softened.


4. Add browned sausage and roasted veggies to the pan and stir to combine. Add chicken stock and apple cider and bring soup to a simmer; simmer for 5 minutes longer. Finish with cannellini beans.








Roasted Root Veggie and Apple Soup with Chicken Sausage
Serves 6

All you need:
2 large carrots, diced small
3 small parsnips (or 1 large), peeled and diced small
2 tablespoons olive oil, divided
4 chicken apple sausages, diced small
1 apple, diced small
1 small onion, diced
2 celery stalks, sliced
3 cups chicken stock
1 cup apple cider
1 (15 oz.) can cannellini beans, drained and rinsed
Salt and freshly ground black pepper

All you do:
1. Preheat oven to 425. Place diced carrots and parsnips on a baking sheet and drizzle with 1 tablespoon olive oil; season lightly with salt and pepper. Roast for 20 minutes, stirring halfway through.
2. Meanwhile, heat the remaining tablespoon of olive oil in a Dutch oven or large saucepan over medium-high heat. Add diced chicken sausage and cook until browned, stirring occasionally. Transfer to a bowl.
3. In the same pan, add the apple, onion and celery. Season with salt and pepper. Cook for 3 minutes, or until lightly softened.
4. Add browned sausage and roasted veggies to the pan and stir to combine. Add chicken stock and apple cider and bring soup to a simmer; simmer for 5 minutes longer. Finish with cannellini beans.