5 Easy Meals That Transported Us Straight Back to Italy

It's hard to fathom the idea that it's been more than a year and a half since our family was hiking Cinque Terre and baking bread with the De Blasi family in Tuscany. Not a month goes by that we aren't reminiscing about our donkey trek or devising a plan to get back to its iconic rolling hills. Until then, we'll have to soothe our Italy desires by the warm hearth of Italian-inspired cuisine.

Everyone knows that making a traditional Italian marinara sauce takes hours and hours to perfect, but when you're strapped for time and want to give your family taste without compromising on quality, try Bertolli Riserva Marinara pasta sauce. I love this sauce for so many reasons, and top on that list is, compared to most other jarred pasta sauces, Bertolli Riserva is very low in sugar, with only four grams of sugar per serving.

This sauce is made with artisanal ingredients like extra-virgin olive oil, freshly crushed garlic, vine-ripened, freshly crushed tomatoes, and imported Parmigiano-Reggiano. And at $5.99 a jar you can create exciting dishes to entertain a gathering of any size with even the most discerning of palettes without breaking the bank.

Buon appetito!

Mussels Marinara

Ingredients

• 3 tablespoons unsalted butter
• 1/2 large brown onion
• 1 tablespoon minced garlic
• 2 tablespoons parsley
• 1 teaspoon thyme
• 4 pounds live mussels (about 4 dozen), well scrubbed, rinsed, and de-bearded
• 2 cups dry white wine
• 1 cup Bertolli Risvera Marinara pasta sauce
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley leaves

Remember that an open mussel that closes when pressed is good; if the mussel stays open after being pressed, it is bad and should be discarded. In a deeppot, melt the butter over medium-high heat. Add the onions and garlic, and cook, stirring, until the onions are soft, about 1 minute. Add the wine, Bertolli Risvera Marinara pasta sauce, thyme, parsley, pepper, and salt and bring to a boil. Add the mussels, cover and cook, shaking the pan occasionally, until the mussels are opened, 5 to 6 minutes. Remove from the heat and discard any mussels that have not opened. Transfer the mussels and their liquid to a large, deep serving bowl and devour with fresh French bread.

Minestrone Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium red onion, chopped
• 2 medium carrots, peeled and diced
• 1 large celery stalk, diced
• 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
• Coarse salt and ground pepper
• 1 jar Bertolli Riserva Marinara pasta sauce
• 1 medium potato, peeled and diced
• 1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 3 garlic clove, minced
• 1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
• 3/4 cup grated Parmesan, for serving

In a large pot, heat oil over medium. Add onion, garlic, carrots, celery, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes. Add Bertolli Riserva Marinara pasta sauce; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans. Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper. Serve sprinkled with basil and Parmesan.

Italian Meatloaf

Ingredients

• 1 tablespoon good olive oil
• 3 cups chopped brown onions
• 1 tablespoon ground mustard
• 1 tablespoon oregano
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons Worcestershire sauce
• 1 cup Bertolli Riserva Marinara pasta sauce
• 2 pounds ground chuck (81 percent lean)
• 1 cup dry Italian bread crumbs
• 2 extra-large eggs, beaten

Preheat the oven to 325 degrees F. Heat the olive oil in a medium saute pan. Add the onions, garlic, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce and Bertolli Riserva Marinara pasta sauce. Allow to cool slightly. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf in a baking dish. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. Serve hot.

Vodka Penne

Ingredients

• Kosher salt
• 12 ounces whole-wheat penne
• 1 jar Bertolli Riserva Marinara pasta sauce
• 2 tablespoon unsalted butter
• 1/2 brown onion, chopped
• 2 cloves garlic, minced
• 1 cup vodka
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons fresh basil leaves, chopped

Bring a large pot of salted water to a boil. Add the penne and cook as the label directs. Reserve 1/4 cup starchy cooking water, then drain the pasta. Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, Bertolli Riserva Marinara pasta sauce and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 10 minutes. Stir in the heavy cream and simmer on very low heat until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil. Add the pasta to the sauce and toss to combine, adding some of the reserved cooking water to loosen, if needed. Season with salt. Serve topped with more Parmesan and basil.

Eggplant Rolls with Ricotta

Ingredients

• 6 small Japanese eggplants (about 1 3/4 pounds), cut lengthwise into 1/4 inch thick slices
• Salt and pepper
• 4 large eggs
• 3/4 cup store-bought pesto
• 2 1/2 cups bread crumbs
• 6 tablespoons extra-virgin olive oil
• 3/4 cup ricotta cheese
• 1/3 cup grated pecorino-romano cheese
• 1 cup Bertolli Riserva Marinara pasta sauce

Preheat the oven to 350 degrees Season the eggplant with salt and pepper. In a wide, shallow bowl, whisk together the eggs and 4 tablespoons pesto. Pour the bread crumbs onto a large plate. Dip each eggplant slice into the egg mixture, then coat with the bread crumbs. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Working in batches, cook the eggplant until golden, 2 minutes on each side, using the remaining 4 tablespoons olive oil. Transfer the eggplant to a paper-towel-lined baking sheet. In a small bowl, combine the ricotta and 3 tablespoons pecorino-romano; season with salt and pepper. Spread 1 tablespoon of the remaining pesto on each eggplant slice and top with about 2 tablespoons of the cheese mixture. Roll up each slice. Bake until the eggplant is tender when pierced with a toothpick, about 10 minutes. Meanwhile, in a small saucepan, bring the Bertolli Riserva Marinara pasta sauce to a simmer. Serve the roll-ups with the sauce and remaining pecorino. If you liked these recipes, check out 150 MORE ways you can bring Tuscany to the table!

[Food Series] Cut Calories and Cool Down This Summer with 3 Delicious Yoghurty Recipes

Yogurt is a staple in our family's diet. It is consumed on a weekly basis and in the hot Los Angeles summer months, we eat it daily. We don't need a fancy yoghurt recipe to jazz it up, plain and simple, we love yoghurt how ever its served up!

Over a decade ago, we discovered Mountain High Yoghurt and have been loyal fans ever since. Not only is it rich and creamy, it is one of those brands still making yogurt the traditional European way; mixing milk and cultures together. It is simply yoghurt with none of the fillers, gelatin or any of that other silly stuff, made from cows that are happy and hormone free.

The benefits of yoghurt are multi-faceted, full of nutrients and half the calories of other similar foods, it can be easily substituted for high fat foods like sour cream and mayonnaise without sacrificing flavor. In addition to being full of protein and high in important minerals like magnesium and potassium, yoghurt is loaded with friendly bacteria called probiotics.

Mountain High Yoghurt contains numerous strains of probiotics including L. bulgaricus and S. thermophilus, which are live and active starter cultures that turn milk into yoghurt; and L. acidophilus, B. bifidus, and L. casei, which are live and active probiotic cultures.

• L. acidophilus, B. bifidus, and L. casei serve numerous functions in digestion, metabolism (the breakdown and synthesis of energy and vital nutrients), and immunity. Healthy levels of these probiotic cultures can:      
• stimulate the immune system to resist illness, including infection from the common cold and influenza viruses, as well as more serious pathogens     
• discourage the growth of harmful bacteria and other pathogens     
• aid digestion by increasing enzyme levels     
• increase absorption of calcium and other nutrients     
• help break down lactose (milk sugar)     
• reduce/avoid the onset of or speed recovery from diarrhea

So, now that you know a little bit more than you ever thought you'd know about yoghurt, let's get to it! I am serving up a few deliciously easy ways for your family to cut down on calories and cool down this summer. Enjoy!

Cold Cucumber and Yogurt Soup (Cacık)

Ingredients: 

6 Cups of Whole Plain Mountain High Yogurt 

2 Cloves of Garlic 

4 Persian Cucumbers 

1 Cup of Water  

Into a large bowl, grate the peeled cucumbers and use a zester or microplane to add the garlic. Dump the Mountain High Yoghurt and water into the large bowl with the cucumber and garlic and blend until it is smooth. I usually use a fork because it easily breaks up all of the lumps, but doesn't aerate the yogurt. Chill and serve! That's it, literally!  

In our house, we usually prefer it on the thicker side, but feel free to add more water, in very small increments, to get it to the consistency that works for you. This dish is also delicious with finely chopped mint or dill, a drizzle of olive oil or served as a side dish with any yummy protein!

Summer Yoghurt Pasta

Ingredients

1LB Whole Grain Pasta

2 cups Whole Plain Mountain High Yoghurt

1 teaspoon Herbes de Provence

1/2 cup sliced Mediterranean Olives

Boil the whole grain pasta according to the instructions listed on its packaging. Drain pasta and place it into a large mixing bowl while still hot. Add the Mountain High Yoghurt, Herbes de Provence and Mediterranean olives and mix. Serve warm.

Healthy and Delicious Oatmeal Banana Bread

Ingredients 

2 1/2 cups of Organic Whole Oats 

2 very ripe Bananas 

1/2 cup Honey 

1 cup Whole Plain Mountain High Yoghurt 

2 Eggs 

1/2 cup applesauce 

1/2 teaspoon Nutmeg 

1/2 teaspoon Cinnamon 

1/2 teaspoon Vanilla Extract 

1/2 teaspoon Baking Soda 

1 teaspoon Baking Powder  

Preheat the oven to 425 degrees. Throw the oats in to a food processor until they become a fine, powdery consistency. Into the oatmeal flour, incorporate the other dry ingredients; nutmeg, cinnamon, baking soda and baking powder. Slowly begin to blend in the wet ingredients, starting with the applesauce, then add the 2 eggs, Mountain High Yoghurt, bananas, vanilla extract and lastly the honey. Scrape the sides of the processor to ensure there aren't clumps of the dry mixture stuck and all of the banana is pureed throughout. Spray two bread pans with non-stick cooking spray and evenly divide the batter between the two pans. Bake loaves for 20-25 minutes or until a toothpick comes out clean.

Now here's your chance to become a loyal Mountain High Yoghurt loving family just like ours! Subscribe to the Mountain High Yoghurt monthly newsletter and download a coupon to save $1.00 when you buy 2 tubs!

We want to hear from you! Try our recipes and let us know what your family thought!

[Food Series] Roasted Leeks & Carrots

Sometimes I fall in to a rut when it comes to cooking. Chicken and rice, Fish and Broccoli, Pork and ... er, um, rice? As a work-at-home mom, it can be challenging to keep dinner time new and exciting. Sometimes, all it takes is a thick slice instead of a fine dice or slow roasting in lieu of sauteing and out of nowhere you have an exciting and delicious, new dish! That's precisely how this dish came into existence! So incredibly simple, bursting with nutrients and mouth-watering flavor. Enjoy!

Ingredients
6 Carrots
4 Leeks
8 Garlic Cloves
4 tablespoons of Olive Oil

Preheat the oven to 350 degrees. Peel and quarter the carrots, legnthwise. Remove the tough, fiberous outer laters of the leeks, then slice them on the diagonal, about 3 inches thick. Peel the garlic, leaving them whole. Toss everything in the olive oil and bake for about an hour. That's IT! Enjoy!

[Food Series] Watermelon Burrata Salad with Dijon Vinaigrette

Summer is in full swing here in Los Angeles and our fridge has been stocked with a never-ending supply of watermelon for going on 3 weeks now! Not that eating it off the rind ever gets old, but it's so fun to experiment and come up with different presentations. Here's a great way to spruce up a watermelon! A simple summer salad that's elegant enough to serve for company. Enjoy!

Ingredients

1/4 of a baby Watermelon

1 ball Burrata Cheese

2 baby Tri-colored Bell Peppers

3 cups Baby Arugula

2 tablespoons Whole Grain Mustard

1/4 cup Olive Oil

2 tablespoons Rice Wine Vinegar

This summer salad is SO simple! Cut the watermelon off of the rind and cut it into large chunks. Slice the bell peppers and halve the ball of burrata cheese. On a platter, pile on the arugula, then arrange the watermelon, bell peppers and burrata cheese on top of the bed of arugula. In a measuring cup, add the rice wine vinegar, whole grain mustard and olive oil and whisk until it has emulsified, then drizzle the dijon vinaigrette over the entire salad. Serve and enjoy!

[Food Series] Ginger Leek Risotto with Rosemary Prime Strip Steak

The first time I had risotto, my husband and I were traveling in the south of France, of all places. I was wearing a yummy chocolate-colored sweater that I had purchased the week before, as we made our way, small shop window to small shop window, through the winding cobblestone streets of Paris. For most of my adult life, I have been intimidated by risotto, for no apparent reason, until one day last year when I was standing in my mom's kitchen watching her make it and I said, "that's it?!" "Yes," she replied and now I always have arborio rice stocked in my pantry. Enjoy!

Ingredients
1 1/2 cups of Arborio Rice
2 Leeks
1/2 cup chopped Brown Onion
1 inch piece fresh grated Ginger
1 clove of Garlic
1 tablespoon Lemon Zest
Juice of 1 Lemon
1 tablespoon fresh Rosemary
1 cup Dry White Wine
2 1/4 cups Chicken Stock
2 1/4 cups Beef Stock
1/2 cup grated Goat Milk Gouda
1/2 cup grated Sharp Cheddar
2 tablespoons Olive Oil
2 6oz Prime New York Strip Steaks
Salt & Pepper to taste

In a medium size sauce pan, combine your white wine, chicken stock and beef stock and set it on the back burner on low heat to keep it warm. Slice your leeks, finely dice your onions and grate the garlic and ginger, then toss them in a deep pan (or a dutch oven with the lid on) on medium-high heat with 2 tablespoons of olive oil and saute them for about 5 minutes. Add to the pot the arborio rice and saute for another 5 minutes until the edges of the rice are translucent. Then, add just enough of the warm wine and stock mixture to cover the rice and reduce the heat of the risotto to low. Make sure to stir your risotto frequently and each time the wine and stock mixture has absorbed fully into the rice add more just to cover the top of the rice. Repeat this process until the wine and stock mixture is gone! This usually takes about 45 minutes. You can use this time to grate your cheese, zest and juice the lemon and preheat your broiler. To prepare your strip steaks, sprinkle them lightly with salt and pepper and freshly chopped rosemary. Place the steaks in the broiler and cook for 5 minutes (our steaks were about an inch and a half thick) on each side for a perfect medium rare. When all of your wine and stock has been absorbed into the risotto toss in your gouda and cheddar cheeses, lemon juice and lemon zest and simmer for just a minute, then serve and enjoy!

[Food Series] Baked Golden Beet Chips

I'm on a beet kick! Golden beets to be specific! I know, I know...beets are one of those foods that you either love or you hate. Well, luckily, everyone in our family loves them and I am always experimenting with exciting and different preparations. This week, I made three separate beets, three different ways. So. Much. Fun! (Yeah, I geek out on that kinda stuff.) So, here is a really easy way to make beet chips. Throw them in your backpack and hit the trail with a delicious, nutrition-packed snack.

Ingredients
3 large Golden Beets
1 teaspoon Sea Salt

Preheat the oven to 300 degrees. Remove the beet greens and bottom stem area from the beets. With a vegetable peeler, peel the skin of the beets. Using a mandoline or vegetable slicer, thinly slice the beets making sure they are all of an equal thickness, which will enable the chips to cook evenly. On an aluminum foil-lined sheet pan, place the slices out, ensuring uniform spacing between each. If they touch or overlap, they will stick together. Bake for approximately 25-30 minutes, then take them out of the oven and allow them to cool for about 5 minutes before trying to remove them from the pan. Repeat this baking process until all of the slices are done. Happy, healthy crunching!

[Food Series] Perfectly Crispy Kale

Meet our newest obsession: Crispy Kale Chips! On a scale of one to ten, our kale consumption generally hovers around a seven. Not too bad. But, a few weeks ago I was experimenting with roasting kale, aka making kale chips, and now we're downright obsessed. I say, hey, if you're gonna have an obsession, it might as well be crispy kale! Enjoy!

Ingredients
1 bundle Kale
1 teaspoon Olive Oil
a dash of Sea Salt

Wash and dry the kale. Making sure it's dry is the key to getting it crispy! Preheat the oven to 400 degrees. Pull or cut the leafy part of the kale from its hard spine. Break the tender leaves in to bite size pieces and place on a sheet pan lined with aluminum foil. Pour a teaspoon of olive oil in to the palm of your clean hand and work the olive oil gently through the leaves with your fingers until all of the kale is lightly coated, then sparingly dust with sea salt. Spread the kale out so that it is just one thin even layer, not piled on top of each other and put it in the oven for about 10 minutes. Keep a close eye on it because it goes from crispy to burnt very quickly! If you leave it out overnight, uncovered it will be even more crispy, perfect for a healthy morning snack! Enjoy!

[Food Series] Ultimate MommyHiker.com Make-Ahead Camping Meal Guide

In honor of the fact that we will be in Big Sur in T-minus TWO days, for our first family camping trip of 2014 season, I have carefully and lovingly compiled 15 healthy, delicious and nutritious Make-Ahead Camping Recipes that the whole family can enjoy! Happy Camping!

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Please use the Circle Navigation Bar to Browse the Recipe Guide!

[Food Series] Orange Cilantro Yellowfin Tuna Salad

While most of the country is praying for spring, here in Los Angeles, we are going through a heat wave coupled with the violently dry Santa Ana winds which have been gusting up to 100 mph. The wildfire season has officially started and it's being exacerbated by the fact that we're in a drought. All of this to say, it certainly feels like summer here! So, in an attempt to beat the heat and welcome this weather with open arms, we decided to fire up the grill and what was born was a delicious and simple summer salad! Enjoy!

Ingredients

3 Yellowfin Tuna Steaks

2 Green Onions

A plethora of fresh Spinach

1 cup Grape Tomatoes

2 Oranges

A handful Cilantro

Dressing

1/4 cup fresh-squeezed Orange Juice

1 tablespoon Sesame Oil

1 tablespoon Rice Vinegar

Salt & Pepper

Fire up the grill and allow it to get hot. Meanwhile, lightly coat the Yellowfin Tuna steaks with a drizzle of sesame oil, salt and pepper. Chop the green onions, grape tomatoes, cilantro and peel and slice one of the oranges. In a measuring cup, combine the dressing ingredients with a whisk. Place the tuna steaks on the grill for 5 minutes, then flip and cook for another 5 minutes. In a large serving bowl, pile up a huge helping of fresh spinach, sprinkle the green onions, grape tomatoes, orange slices and cilantro, then toss it lightly with the dressing. Arrange the tuna steaks atop the salad and dig in! I served this with my favorite summertime side dish, Cacık, a cold yogurt and cucumber soup! Enjoy!

[Food Series] Easy Peasy Split Pea Soup

Split pea soup is kind of like an ancient tradition in my family. I grew up on it and so folklore dictates, my family, too will grow up on it. Luckily, it's one of my family's favorite soups. Not only is it so incredibly easy to make, it's also deeeee-licious and packed with tons of nutrition! Enjoy!

Ingredients
1 pound bag of dried Green Split Peas
1 large Spanish Onion
1 cup of chopped Ham
2 Bay Leaves
2 tablespoons of Ground Thyme
Salt & Pepper to taste

Chop the ham and onion. Throw all of your ingredients into a deep soup pot. Fill the pot to about 2 inches below the top. Bring it to a boil, then turn the burner down to medium heat. Simmer, stirring occasionally, for about an hour, or until the peas are cooked to a mushy consistency. For a heartier soup, throw in a few chopped potatoes or even serve over rice! Enjoy!

[Food Series] Dutch Oven Dover Sole

Last Christmas, my mom gave me the best present ever. A dutch oven! And since that fateful day, I've been dutifully trying to put it to good use. I'm a huge fan of braises and stews, especially seafood stews like ciopinno, so when my hubby came home with some fresh Denver Sole, I knew exactly what to do! I grabbed my dutch oven and started stewing! Enjoy!

Ingredients
3 fillets of fresh Denver Sole
1 medium Spanish Onion
1 cup Grape Tomatoes
2 Lemons
2 tablespoons fresh Rosemary
2 tablespoons Olive Oil
Salt & Pepper

Heat the olive oil in the dutch oven over medium heat. Add the thinly sliced onions to the pot and saute for 15 minutes on low heat with the lid on tight. Add the fish, grape tomatoes (halved), juice of 2 lemons, freshly chopped rosemary, salt and pepper and put the dutch oven lid on snugly. Stew for about 30 minutes. One pot! One incredibly easy, nutritious and delicious meal! We served it with rice and crispy kale! Enjoy!

[Food Series] Cranberry Orange Oatmeal Cookies

Sometimes our 3 year old's sweet tooth starts screaming for a bite of something yummy and when it comes, she definitely let's me know about it, in very clear terms. We don't keep sweets in our house, no refined sugary substances here, so when the sweet beast reared its curly-tressed head recently, I went digging in the pantry to see what I could come up with! Dried cranberries and some fresh orange zest and we were in business! Enjoy!

1 1/2 cups oats
1 cup flour
1 cup Dried Cranberries
Zest of 1 Large Orange
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 stick of Butter (melted)
1/4 cup brown sugar
1/8 teaspoon salt

1/4 cup Olive Oil
1/4 cup half & half
1/4 cup water

Preheat the oven to 325 degrees. In a food processor, pulverize the oats, then mix in the other dry ingredients; flour, baking powder, baking soda, cinnamon and salt. Slowly add to the processor all of your wet ingredients; orange zest, cranberries, olive oil, half and half, water, butter and brown sugar. Line a cookie sheet with tin foil and scoop teaspoon-size dollops of cookie dough onto the tray, making sure to leave at least an inch and a half in between. These cookies spread! Bake for 15 minutes, then allow them to cool. Enjoy!

[Food Series] Wilted Kale, Mandarin and Walnuts

My love affair with kale started a decade ago on a trip to a dusty, u-pick organic farm with a bunch of friends and I haven’t looked back since. As you can imagine, 10 years of going steady with a leafy green begs for reinvention, excitement and an injection of spontaneity! I absolutely love cooking compositions, meals made up in the spur of the moment, improvised from ingredients that are staring you in the face saying, “Pick me! Pick me!” And that is how this nutritious and mouth-watering dish came to be.

I love it mostly because of its versatility and simplicity. It’s a light lunch, a side dish or, toss in some protein and a handful of steamed lentils and it’s a hearty, well-rounded family dinner.

Ingredients

2 bunches of Organic Kale

2 small Mandarins

¼ cup Raw Organic Walnuts

1 tablespoon Olive Oil

1 tablespoon of Water

Salt and Pepper to taste

Begin by cleaning and destemming the kale leaves. Peel the mandarin, separate it into sections and thinly slice each section. Roughly chop the walnuts into bite-sized pieces. In a frying pan, heat a tablespoon of olive oil on medium heat, then add the kale to the pan. Into the kale add a dash of salt and pepper and sauté for 3 minutes on medium heat. Add a splash of water, quickly place a tight-fitting lid on the pan and allow the kale to simmer for 2 minutes. Turn off the stove’s burner and add in the mandarins and walnuts and toss to warm the added ingredients. Serve this up piping hot and enjoy!

[Food Series] Roasted Balsamic Beets with Goat Cheese

I know, beets aren't for everyone. Most people I know either love them or hate them. Luckily, for my family, we all fall in to the LOVE them category! In the last few weeks, we've received a ton of fresh beets in our CSA delivery and I've been experimenting and re-imagining some of my favorite recipes. This one is so incredibly easy and delicious, it's almost a crime! Enjoy!

Ingredients

3 lbs Golden and Red Beets

2 tablespoons Olive Oil

1 tablespoon Balsamic Vinegar

2 ounces Goat Cheese

To roast the beets, preheat the oven to 400 degrees. Remove beet tops (the stalks and greens) and wrap the beets in aluminum foil. Place the beets in the oven for about an hour, making sure rotate them every 20 minutes. If they are really large beets, they might need more roasting time. I generally do the 'squeeze' test. If you squeeze them (with an oven mitt!) and they depress, they are ready! When the beets are done, take them out and set them on the counter and allow them to cool. When the beets are cooled, easily remove the skin with your hands or by gently rubbing them with a paper towel. Slice the beets a 1/4 inch in thickness, sprinkle a few dollops of goat cheese on top and drizzle with balsamic vinegar and olive oil. Enjoy!

[Food Series] Herbed Goat Cheese and Pepper Bulgur

I had never heard of bulgur until I met my husband 17 years ago, but once I tried it, I was a fan! Bulgur is a really light and fluffy whole wheat grain that is naturally high in fiber and low in fat. It's the grain that you'll find in a traditional tabbouleh recipe and it's a staple in our pantry. Ready in 15 minutes, this dish is definitely a quick, healthy and delicious mid-week family meal that won't break the bank! Enjoy!

Ingredients

9oz of Bulgur

2 tablespoons of Olive Oil

2 tablespoons of Butter

1 large Shallot

1 tablespoon of Herbs de Provence

1 Orange Bell Pepper

1 Yellow Bell Pepper

3oz Herbed Goat Cheese

Salt & Pepper

Start the bulgur to cook in a deep pot, following the directions on the package. Meanwhile, thinly slice the shallots and in a heated pan with the olive oil and butter, saute them on a low heat for 5 minutes. Thinly slice the bell peppers and then add them and the herbs de Provence to the shallots. Once the bulgur is ready, drop the goat cheese into the bulgur in tiny dollops, then pour in the shallot and bell pepper mixture. Add salt and pepper to taste and stir until the goat cheese is fully melted and incorporated. Serve and enjoy!

[Food Series] Double Ginger Lemon Cupcakes with Cocoa Glaze

After a relaxing day of picnicking, our almost three year old decided she wanted cupcakes. Let me preface this by stating that I am not a baker. I dabble, but we don't do a lot of sweets in our house in general, so I racked my brain to come up with something comprised of ingredients we already had at home. This is one of my favorite ways to cook anything! I call them my improvised kitchen compositions and they are my babies. Enjoy!

Ingredients

Cupcake
1 1/2 cups Flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 tablespoon Ground Ginger
1 1/2 ripe Bananas
1/2 cup Brown Sugar
1/4 cup Maple Syrup
2 Eggs
1 tablespoon Vanilla Extract
1/2 cup Half & Half
Zest of 2 Lemons
Juice of 1 Lemon

Cocoa Glaze
2 tablespoons Cocoa Powder
Juice of 1/2 Lemon
2 tablespoons Honey

In a mixing bowl combine the flour, ground ginger, baking powder and baking soda. In another bowl mix the brown sugar, maple syrup, eggs, vanilla extract, half & half, lemon zest and lemon juice. Mash the banana and put it in with the other wet ingredients, then slowly blend your wet and dry ingredients together. Preheat the oven to 350 degrees. Carefully pour your cupcake batter into a non stick cupcake pan making sure to only fill each each about three quarters of the way. Bake for about 18-20 minutes. Try the toothpick trick, stick a toothpick through the center of a cupcake, if it comes out clean, they are done! To make the Cocoa Glaze, simply wisk the cocoa powder, lemon juice and honey completely , then drizzle on top of the cooled cupcakes. Enjoy!

[Food Series] Raw Avocado and Rosemary Pasta Sauce

We don't do much pasta in our house, but lately, I've been in a dinner rut, so when my hubby came home from the grocery with brown rice pasta, my creative juices starting flowing. Since we were gonna load up on carbs, I wanted to keep the sauce as light and wholesome as possible and that is how this sauce was created. It literally took 2 minutes to make. I roasted some cauliflower for an extra dose of veg and both hubby and toddler devoured it! Enjoy!

Ingredients

2 Ripe Avocados

2 Lemons

1 teaspoon Fresh Rosemary

15 Grape Tomatoes

1/3 cup Miso Soup (optional)

Salt Pepper

In a mixing bowl place the meat of two avocados with the juice of two lemons, 1 teaspoon of finely chopped fresh rosemary, a large handful of chopped grape tomatoes, a pinch of salt and some pepper. I also added a dash of fresh miso (I just happened to already have some in the fridge) which thinned out the sauce and made it easier to thoroughly coat the pasta. Cook your pasta, then toss. It's that easy! For a heartier meal, roast up some cauliflower and throw it on top! Enjoy!

[Food Series] Rustic Thyme and Brie Apple Tart

Last minute full-blown dinner parties always bring out my creative side, so when our friends called us over for what was sure to be a seven course meal, I knew I had to represent with a beautiful desert. I made a mad dash across town from the studio, ran into the house and quickly scoured my fridge to come up with this quirky rustic dish. Voila! Enjoy!

Ingredients
4 Granny Smith Apples
1/2 cup of Brown Sugar
1 stick of Butter
1 teaspoon Cinnamon
8 sheets of Phyllo
1 teaspoon fresh Thyme
3 oz Brie

Begin by softening the butter. Peel, quarter, core, then cut the apples into very thin slices. In a large pot, on low-medium heat, add the sugar and half of the butter and allow it to caramelize, then add the apples, cinnamon and a dash of sea salt. Simmer for about 15 minutes until the juice from the apples has reduced almost all the way. In a small mixing bowl, mix the other half of the warm, melted butter and a tablespoon of brown sugar. Preheat the oven to 400 degrees. Place the first layer of phyllo into a baking dish and brush it with the butter and brown sugar mixture. Repeat this process with the remaining seven sheets of phyllo, then slowly spoon the apple mixture into the center of the phyllo leaving about an inch and a half around the perimeter. Fold the edges in, then brush the top of the folded phyllo with the remaining butter and sugar mixture. Pop it into the oven for 20 minutes or until the top edges of the phyllo are golden brown. Enjoy!

[Food Series] Ginger Butternut Squash Soup

Our family just recently started receiving our produce through a community supported agriculture (CSA) delivery service. Everything is locally grown, seasonal, organic and delivered to our doorstep. When I open my front door, once a week, and our box of goodies is sitting there, it's almost like I won the lottery and can't wait to open it up to see what we've won! This week was a ton of butternut squash, so I decided to make soup! This is a seriously healthy, nutritious and hearty meal, perfect for a cozy, winter family dinner. Enjoy!

Ingredients
2 lbs Butternut Squash
1 tablespoon ground Ginger
3 Bay Leaves
1/8 teaspoon Nutmeg
1/4 teaspoon cinnamon
1 15oz can of low sodium organic garbanzo beans
4 cups water
Pepper
1 tablespoon Pine Nuts
1 Avocado

This recipe is seriously easy!! First peel and remove the seeds from the butternut squash, then cut into one inch cubes. Throw everything (except for the pine nuts and avocado) into a soup pot, bring to a boil, reduce heat to medium, cover and let it simmer. Preheat the oven to 450 degrees. Spread out the pine nuts on a lined baking sheet and toast them in the oven for about 3 minutes, making sure to watch them closely so they don't scorch. Thinly slice the avocado. When the butternut squash is easily mashable with a fork (approximately 20-30 minutes), use a hand held immersion blender to puree the soup, directly in the pot. Ladle the soup into bowls, top with avocado slices and pine nuts and devour! I served this up with leeks in olive oil. Heavenly.

[Food Series] Mom's King Cake - A Treasured New Orleans Tradition

If you haven't figured it out yet, I'm from New Orleans and as most Crescent City natives are, I am extremely proud of my hometown! Tradition runs deep in my family and I strive to pass it down to our daughter along with my husband's family traditions. And so, it is with pleasure that I introduce her (and you) to the King Cake!

Ingredients
16 oz of Sour Cream
1/3 cup Sugar
1/4 cup Butter
1 teaspoon Salt
2 envelopes (1/4 oz/each) Active Dry Yeast
1/2 cup warm Water (100° to 110°)
1 tablespoon Sugar
2 large Eggs, lightly beaten
6 to 6 1/2 cups bread flour*
1/3 cup Butter, softened
1/2 cup Sugar
1 1/2 teaspoons Ground Cinnamon

Start by cooking the first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set that aside, and allow the mixture to cool to between 100° and 110°. Next, stir together the yeast, 1/2 cup warm water and 1 tablespoon sugar in a measuring cup; let it stand 5 minutes. Beat the sour cream mixture, yeast mixture, eggs and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 1/2 cups) until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in bulk. Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Spread 1/3 cup softened butter evenly on each rectangle, leaving a 1-inch border. Stir together 1/2 cup sugar and cinnamon, and sprinkle evenly over butter on each rectangle. Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll. Cover and let rise in a warm place (85°), free from drafts, 20 to 30 minutes or until doubled in bulk. Bake at 375° for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely. 

Optional Cream Cheese-Filled King Cake: Prepare each 22- x 12-inch dough rectangle as directed. Omit 1/3 cup softened butter and 1 1/2 teaspoons ground cinnamon. Increase 1/2 cup sugar to 3/4 cup sugar. Beat 3/4 cup sugar; 2 (8-ounce) packages cream cheese, softened; 1 large egg; and 2 teaspoons vanilla extract at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders. Proceed with recipe as directed. Enjoy with a little Dixieland Jazz or When the Saints Go Marching In!