Description
These light, creamy and nutty egg cups are flavored with vegetables and bacon bits. Since they can be prepared ahead, they’re an easy start to your day.
Ingredients
- 1 cup liquid egg whites
- 3/4 cup lowfat cottage cheese
- 3/4 cup shredded Cheddar cheese (preferably sharp)
- 1 tablespoon flour
- 1/4 teaspoon garlic salt
- 1/3 cup California walnuts, chopped
- 1/4 cup minced red bell pepper
- 1/4 cup thinly sliced or chopped green onions
- 1/4 cup real bacon bits
- Freshly ground pepper to taste
Instructions
- Preheat oven to 350°F and place a shallow rectangular baking dish 3/4 full with hot water in preheating oven. Coat 6 small canning jars liberally with nonstick cooking spray.
- Puree egg whites, cottage cheese, Cheddar, flour and garlic salt in a small blender. Stir in walnuts, bell pepper, green onion and
bacon bits, then spoon equal amounts into prepared jars. - Place jars in water and cook for 30 minutes or until eggs are set in the center. Serve immediately or let cool and remove from jars.
Eggs may be prepared several days ahead and stored in a covered container in the refrigerator.
Description
This fresh, lemony whole grain pasta dish is loaded with protein and roasted vegetables.
Ingredients
- 3/4 pound bite-size cauliflower (1/2 medium head)
- 2 tablespoons extra virgin olive oil
- 3/4 cup julienne slices red onion
- 2 teaspoons dried tarragon
- 3/4 cup California walnuts, coarsely broken
- 4 oz. whole grain pasta
- 3 tablespoons lemon juice
- 3 tablespoons drained capers
- 3/4 teaspoon garlic salt
- Freshly ground pepper
- 2 cups lightly packed baby arugula
- 2 (4.5-oz.) cans StarKist Selects Solid Yellowfin Tuna in Extra Virgin Olive Oil
- 3 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 450°F. Toss cauliflower with olive oil and place on a foil- lined baking sheet; roast for 10 minutes. Stir in onion and tarragon and roast for 5 minutes more. Stir in walnuts and roast for 5 minutes more or until cauliflower is lightly browned and walnuts are toasted.
- While vegetables are roasting, cook pasta according to package directions. Drain well, then place back in pan. Stir in lemon juice, capers, garlic salt and pepper. Add arugula and tuna and toss lightly to mix.
- Transfer to 6 bowls and sprinkle with Parmesan.
Description
Recipe by Carol Kicinski.
Ingredients
- 2 Racks of lamb, 8 bone each, trimmed and frenched
- Kosher salt and black pepper
- 3 tablespoons Olive oil, use divided
- ½ cup Shelled, roasted, salted pistachios
- 3 cups Mint leaves, loosely packed
- 3 cloves Garlic, minced
- Zest and juice of 1 lemon
Instructions
- Preheat oven to 450° F. Heat an oven proof skillet large enough to hold both racks of lamb until hot over medium-high heat. If you do not have a skillet large enough for both racks then place a roasting pan in the oven to heat up as the oven does.
- Season the lamb generously with salt and pepper on both sides. Heat one tablespoon of oil in the pan and sear the lamb on all sides for about 2 minutes per side. Let the lamb cool a little.
- Put the pistachios in the bowl of a food processor and pulse a few times to grind them. Add the remaining 2 tablespoons of olive oil, the mint, garlic, zest and juice of lemon. Process until it turns into a paste. Spread the paste on the meat-side of the lamb racks pressing down firmly. Place the lamb racks back into the skillet (or roasting pan) bone-side down. Roast for 20 minutes for medium rare, 25 minutes for medium. Cover the lamb with foil and let sit for 10 minutes before cutting the lamb into chops, use a sharp, thin knife to carve.
Description
Recipe by Chef Ethan Stowell.
Ingredients
FOR PISTACHIO AND BASIL PESTO:
- 2 cups Fresh basil leaves, tightly packed
- 1 cup Pistachios, shelled, toasted
- 4 Garlic cloves, peeled
- 1 cup Extra virgin olive oil
- ½ cup Freshly grated Parmigiano-Reggiano
- Salt and pepper
FOR POTATO GNOCCHI:
- 2 pounds Russet potatoes, washed
- 4 Large egg yolks
- 2 cups Unbleached flour
- 2 tablespoons Salt
- Extra virgin olive oil
Instructions
- Preheat oven to 350°F.
FOR PISTACHIO AND BASIL PESTO:
- Place basil, pistachios and garlic cloves in a food processor; pulse until a rough puree.
- Add extra virgin olive oil and continue to pulse until oil, basil and pistachios have all combined into a smooth puree. Transfer sauce to a large work bowl; fold in cheese and season to taste with salt and pepper. Set aside.
FOR POTATO GNOCCHI:
- Brush each potato lightly with extra virgin olive oil.
- Wrap each potato in aluminum foil and bake in oven until tender, for about one hour.
- When potatoes are cool enough to handle, peel and pass them through a food mill or potato ricer which yields about 3 cups of sieved potatoes. On a clean work surface, mound sieved potatoes with a well in the middle. In the well place egg yolks, 2 cups of flour and salt.
- Mix all the ingredients together and make sure to dust work surface with additional flour as needed to avoid sticking.
- Once potato dough has come together, knead until smooth and even, with no visible bits of egg or flour. Keeping work surface and dough lightly floured, cut dough into 4 even pieces.
- With hands, roll each piece into a rope until diameter is about ½ inch thick.
- With a knife, cut down the rope to form ½ inch by ½ inch squares.
- Dust gnocchi with flour and continue until all dough has been formed into gnocchi.
- Discard any irregular shaped gnocchi, as it will not cook evenly.
- Place gnocchi on a lightly floured sheet pan until ready to cook and serve.
- Bring a large pot of water to a soft boil. Drop gnocchi into the water, work in batches if necessary, and cook until all gnocchi float to the surface of the water, about 1-2 minutes.
- Remove gnocchi from water and place in a large mixing bowl. Toss with pistachio and basil pesto sauce to taste, season with salt and pepper and serve while hot with freshly grated Parmigiano-Reggiano on the side.
Description
This snack board is loaded with the best that Oregon state has to offer. The rich cheeses, roasted hazelnuts, juicy berries, and sweet honeys pair well with local chardonnay.
Ingredients
- 8 ounces Tillamook Medium White Cheddar, sliced
- 7 ounces Tillamook Aged Sharp Cheddar, sliced
- 7 ounces Tillamook Smoked Black Pepper White Cheddar, sliced
- 1 jar Bee Local Willamette Valley raw honey
- 1 jar Bee Local Portland Farmland raw honey
- 2 to 3 cups roasted whole hazelnuts
- 1 to 2 cups fresh blackberries
- 1 to 2 cups fresh raspberries
- Sliced baguette for serving
- Crackers for serving
Instructions
- Arrange the cheeses on a large round wood cheese board or a serving tray.
- Place the jars of honey on the board and then fill in the remaining spaces with hazelnuts and berries.
- Finish the board with sliced baguette and your favorite crackers.
*Pair with: The Eyrie Vineyards Chardonnay Estate
Description
Prepare for this snack mix to disappear fast! Crunchy hazelnuts, cereal, and pretzels are coated in a sweet and spicy mix of honey and habanero salt for an addictive treat to share. It pairs perfectly with crisp and refreshing Rogue Honey Kolsch.
Ingredients
- 3 cups corn Chex cereal
- 2 cups whole raw hazelnuts
- 1 cup mini pretzel twists
- 3 tablespoons unsalted butter, melted
- 3 tablespoons Glory Bee raw honey
- 2 teaspoons Jacobsen Salt Habanero Salt, or to taste
Instructions
- Preheat the oven to 250 degrees F and spray a large rimmed baking sheet with non-stick cooking spray.
- Add the cereal, hazelnuts, and pretzels to a large bowl. Whisk together the melted butter, honey, and 1 teaspoon of salt in a small bowl. Pour over snack mix and stir gently to coat all ingredients.
- Transfer the mix to the prepared baking sheet and spread into a single layer. Bake for 15 minutes, then carefully stir and spread back into a single layer. Continue to bake for a total of 45 minutes, stirring every 15 minutes. Watch it carefully the last 10 minutes to ensure it doesn’t brown too quickly.
- Sprinkle the hot snack mix with ½ teaspoon more of the salt. Once cool enough to taste, season with more salt if desired. Let cool for 5 minutes, or until cool enough to handle. Break into pieces and store in an airtight container for up to 3 days.
