Ingredients:
1 Acorn or Butternut squash Olive oil Herbes de Provence
Instructions: Cut squash in half and scrape out seeds. Coat cut surfaces with olive oil. Sprinkle with Herbes de Provence.
This is a favorite recipe of ours that we’ve modified over the years, and encourage you to do, as well. Almost any salsa and hot sauce combination will work — based on your personal flavor and heat preferences. You may also want to double the amount of chili powder for more depth of flavor. This […]
04.02.2015Serves 4-6
Ingredients:
1 1/2 – 2 cups cooked corn kernels (we start from frozen)
1/4 cup mayonnaise (we recommend Baconnaise)
1/4 cup diced cherry tomatoes
2 teaspoons lime juice
2 teaspoons Brian’s Chili Powder (medium heat)…
Ingredients:
½ cup Extra Virgin Olive Oil
¼ cup Vinegar (balsamic, wine, tomato or cider)
1 teaspoon Herbs or herb blend (Italian, Herbes de Provence, French Sunshine, Greek, Basil, Thyme…)
Garlic granules (if desired)
Salt and pepper to taste
Instructions: Boil whole potatoes (45 minutes for large russet). Place in a bowl of cold water to cool. Cut potatoes into quarters or eights, depending on the size — you want the potatoes to be slightly larger than bite-size. Place potato wedges in a bowl and toss with olive oil and seasonings (we recommend Salt-Free […]
04.02.2015Serves 4-6
Ingredients:
1 cup Long grain white rice
2 cups water (or use chicken broth/stock for concentrated flavor)
Dash of salt (do not add salt if using chicken broth/stock)
Saigon Cinnamon
3 Green Cardamom Pods
Pinch of Saffron threads
Serves 4
Ingredients:
4 Yukon Gold or Red Skin potatoes
2 Tablespoons Herbes de Provence
2 Tablespoons olive oil
¼ teaspoon Garlic Granules
Salt & pepper to taste
This is a great fall and winter holiday recipe, and very easy to make.
Ingredients:
1 gallon Apple Cider
1/8 tsp. Ground Nutmeg
3 6″ Cinnamon Sticks or 4 5″ Sticks
1/8 tsp. Saigon Cinnamon
1 Orange
1/2 tsp. Whole Cloves
2 cups Spiced Rum (optional)