Category: Red

Seared Polenta with Slow Roasted Tomatoes & Pesto

Seared Polenta with Slow Roasted Tomatoes & Pesto

Seared cornmeal polenta medallions with slow roasted heirloom cherry tomatoes, homemade arugula pesto, and crème fraîche. Pairs wonderfully with a Pinot Noir. 

Ingredients

1 pound cherry tomatoes
1 tablespoon olive oil
¾ teaspoon sea salt
1 18-ounce polenta tube
2 tablespoons of butter
½ cup baby arugula, stems removed
¼ cup fresh Parmesan cheese
¼ cup olive oil
Pinch of salt to taste
2 tablespoons crème fraîche
1 teaspoon milk

Directions

Preheat oven to 250 degrees F.

Add 1 pound tomatoes to a quarter-sized baking sheet with 1 tablespoon olive oil. Top with ¾ teaspoon sea salt. Shake the pan back and forth to roll tomatoes to coat.

Roast tomatoes for 2 hours, stirring a few times. Tomates can be made up to a few days in advance.

Melt 2 tablespoons butter in a 10” cast iron skillet over a medium heat.

Cut an 18-ounce tube of polenta into 1-inch medallions. Add medallions to the skillet and cover with a splatter guard. Sear polenta on each side for about 10 minutes, until crispy and dark brown around the edges.

While the polenta is searing, make the arugula pesto. Puree ½ cup arugula, ¼ cup Parmesan , and ¼ cup olive oil until thin, adding more oil if needed. Add a pinch of salt or more to taste. Careful not to over salt. Let stand and taste before adding more.

Thin out 2 tablespoons of crème fraîche with 1 teaspoon of milk.

When polenta is seared, turn off heat and add tomatoes to skillet, and remove from heat. Drizzle with creme fraiche and pesto and serve.

Seared Polenta with Slow Roasted Tomatoes & Pesto

Easy Maraschino Cherries Recipe

Easy & Quick Maraschino Cherries

How to make homemade maraschino cherries that are quick, easy, and tasty. Also free from food dyes and preservatives. This recipe is a must for cocktail lovers.

Ingredients

6 ounces cherries, pitted
1 cup maraschino liqueur

Directions

Add 6 ounces of pitted cherries to a 12 ounce mason jar. The jar should be thoroughly cleaned and the cherries should fit comfortably. Don’t pack ’em in.

Fresh cherries will keep up to 10 days in the fridge and 6 months if frozen. Removing the stems and pits is suggested before freezing but not required.

Bring the maraschino liquid to a simmer and then turn off the heat. Pour the maraschino liquid into the jar with the cherries. Stir and let cool and refrigerate.

The maraschino cherries should keep for up to 6 months if not longer. Check them regularly for signs of mold. The cherries are great in cocktails or on sundaes. That cherry-infused liqueur is great in a cocktail, so don’t toss it! Mix it in.

Enjoy!

Easy Maraschino Cherries Recipe

Easy Homemade Cherry Pie Filling Recipe

Easy Homemade Cherry Pie Filling

How to make your own cherry pie filling using fresh or frozen sour cherries. It’s quick, easy, and takes just three ingredients!

Ingredients

1 cup sugar
¼ cup cornstarch
4 cups sour cherries, pitted

Directions

In a small mixing bowl, whisk together 1 cup sugar and ¼ cup cornstarch. Set aside.

Best to store opened packages of cornstarch in a cool, dry place. Stored properly, it will keep indefinitely. Same for sugar.

Add 4 cups cherries to a saucepan over medium-low heat and cover the pan. Cook cherries until they begin to release their juice and come to a low simmer, about 10 minutes. Stir often and do not let them burn.

Pour sugar mixture into the cherries and juice, mixing as you add it. Bring the mixture back to a simmer and cook until the filling begins to thicken. About 2 minutes or up to 5 minutes for a thicker cherry pie filling.

Fresh cherries will keep for up to 10 days in the fridge and 6 months in the freezer. Removing the stems and pits is ideal before freezing but not required.

Let cool and use as pie filling. This is also great over ice cream. The pie filling will keep in the fridge in an airtight container for about 3 days or in the freezer for about 4 months.

Enjoy!

Easy Homemade Cherry Pie Filling Recipe

Easy Cherry Lemonade

Easy Cherry Lemonade

Refreshing as it is easy to make, this cherry infused lemonade is the perfect beverage for those warmer days and a wonderful way to celebrate fresh cherry season!

Ingredients

1 lb fresh cherries, pitted & smashed
1 cup sugar
1 cup fresh lemon juice
12 cups filtered water
Slices of lemon

Directions

Add 1 pound fresh cherries to a gallon-sized pitcher that are pitted, smashed, and juicy.

Fresh cherries will keep for about 10 days in the refrigerator and up to 6 months in the freezer. You may want to destem and pit them when freezing but not necessary.

Add 1 cup of sugar, 1 cup fresh lemon juice, and 12 cups of filtered water. Filtered is optional but does improve the taste.

To get the most juice out of a lemon, microwave it for about 20 seconds. It will not only be easier to squeeze, it will yield more. Excess juice can be frozen for up to 3 months.

Place the pitcher in the fridge for 2 hours. During this time the sugar will dissolve.

Stir just before serving and serve over ice with slices of lemon. The cherry lemonade will keep for about 10 days in the fridge. If you aren’t going to drink it in time, turn it into popsicles!

Enjoy!

Easy Cherry Lemonade Recipe

Bell Pepper Nachos with 1-Minute Cheese Sauce

Bell Pepper Nachos with 1-Minute Cheese Sauce

All the nachos with none the carbs! This keto, gluten-free, low-carb take on nachos is vegetarian friendly and super easy to make with a quick and easy foolproof cheese sauce.

Ingredients

1-Minute Cheese Sauce
½ cup half and half
2 ounces cream cheese
1 cup shredded cheddar cheese
¼ teaspoon cayenne pepper
Salt to taste
Mushroom Taco Meat
1 tablespoon oil
8 ounces mushrooms, chopped
1 tablespoon taco seasoning
Bell Pepper Nachos
3 bell peppers
Mushroom Taco Meat
¼ cup shredded cheddar cheese
1-Minute Cheese Sauce
4 ounces guacamole
4 ounces pico de gallo salsa
2 ounces sour cream
1 tablespoon chopped cilantro

Directions

1-Minute Cheese Sauce

Warm ½ cup half and half over a medium-low heat in a medium saucepan. Add 2 ounces cream cheese and whisk until incorporated.

Turn heat to low, and add a fourth of the 1 cup cheddar cheese. Mix to combine, then add another fourth, repeating until all ingredients are combined.

Mix in the ¼ teaspoon cayenne pepper.

Mushroom Taco Meat

Warm 1 tablespoon oil in a medium saute pan.

Add 8 ounces chopped mushrooms and turn heat to medium. Once mushrooms begin to sweat, add in 1 tablespoon taco seasoning. Stir until the shrooms are fully coated. Cook until mushrooms have reduced by over half.

Bell Pepper Nachos

Preheat oven to 400 degrees F.

Take 3 bell peppers (I recommend sweet ones like reds, yellows, and oranges), and slice them down the side lengthwise to create “chips.”

Place the peppers on a quarter-sized baking sheet, with the inside of the pepper facing up, to form cups.

Divide the Mushroom Taco Meat between the bell pepper chips. Do the same with the ¼ cup shredded cheese.

Place baking sheet in the preheated oven and bake for 10 minutes.

Remove baking sheet from oven. Top the peppers off with the 1-Minute Cheese Sauce, 4 ounces of guacamole, 4 ounces of pico de gallo salsa, and 2 ounces of sour cream.

Finish off with 1 tablespoon of chopped cilantro and enjoy!

Bell Pepper Nachos with 1-Minute Cheese Sauce

Baked Feta with Tomato, Olives, Garlic

Baked Feta with Tomato, Olives, Garlic

This indulgent appetizer recipe has warm gooey baked feta swimming in fire roasted tomatoes, green olives, chickpeas, and more. Serve it up with some crusty bread!

Ingredients

2 cups diced tomatoes, fire roasted
2 (8-ounce) feta chunks
½ pound heirloom cherry tomatoes
½ red onion, sliced
3 cloves garlic
¼ cup chickpeas
½ cup California Grown green olives
½ lemon, sliced
1 tablespoon chopped parsley (optional)

Directions

Preheat oven to 400 degrees F.

Add 2 cups of the fire roasted tomatoes to a cast iron braiser. You can also do this on a sheet pan.

Make 2 wells in the tomatoes and place each 8-ounce feta slab in a well such that it is evenly spaced from the sides and with some space between each slab.

Add in the ½ pound cherry tomatoes, ¼ sliced onion, 3 cloves of garlic, ¼ cup chickpeas, ½ cup California Grown green olives, and ½ lemon, sliced.

Cover and bake for 20 minutes. Uncover and broil on high for at least 5 minutes, or until the feta is browns on the top and charred around the edges.

Top off with 1 tablespoon chopped parsley.

Enjoy with crusty bread or flatbread.

Baked Feta with Tomato, Olives, Garlic

Strawberry Avocado Toast

Strawberry Avocado Toast

Classic avocado toast gets a cheese and fruit upgrade with fresh strawberries and creamy goat cheese plus chia seeds and a drizzle of balsamic. Pairs wonderfully with a bubbly rosé.

Ingredients

2 slices of bread
2 ounces goat cheese
1 small avocado
2 strawberries, sliced
teaspoon chia seeds
1 teaspoon balsamic glaze

Directions

Toast the 2 pieces of bread.

Divide the 2 ounces of goat cheese and spread it over both pieces of toast. Mash the 1 avocado and divide it between both pieces of toast.

How to slice strawberries: You can easily and evenly slice up strawberries by using an egg slicer.

Top of the pieces of toast with the 2 sliced strawberries, ⅛ teaspoon of chia seeds, and 1 teaspoon of of balsamic glaze drizzled over the top.

Enjoy!

Strawberry Avocado Toast

Huevos Rancheros Breakfast Tostada

Huevos Rancheros Breakfast Tostada

Rethink the tostada! This huevos rancheros inspired tostada is the perfect breakfast for Mexican food lovers. Spicy, savory, and tangy, it goes great with a Sparkling Rose!

Ingredients

2 corn tortillas
1 tablespoon oil
½ cup enchilada sauce
2 eggs
½ cup black beans
½ avocado, sliced
½ cup shredded lettuce
2 ounces Cotija cheese
1 tablespoon sour cream
1 teaspoon chopped cilantro
Salt & pepper to taste

Directions

Preheat oven to 450 degrees F.

Add 2 corn tortillas to a quarter-sized baking sheet. Take 1 tablespoons of oil and fully brush each side of the tortillas. Salt them to taste.

Place them in the oven and bake for 10 minutes, until they are crispy.

While the tortillas are baking, add ½ cup of enchilada sauce to a nonstick skillet over medium heat. Add 2 eggs to the enchilada sauce and cook until the whites are fully set.

How to test eggs for freshness: Unsure if your eggs are still fresh to eat. Simply drop them in a glass of water. If they sink, they are good to go.

Divide the ½ cup of black beans between the 2 crispy taco shells. Add an egg on top of the beans and divide sauce between the shells. Divide the ½ of avocado, ½ cup chopped lettuce, 2 ounces Cotija cheese, 1 tablespoon sour cream, and 1 tablespoon chopped cilantro between the tortillas.

How to ripen an avocado: Quickly ripen avocados by storing them in a closed paper bag with an apple or a banana. They should be ready to eat within a day.

Salt and pepper to taste. Enjoy!

Huevos Rancheros Breakfast Tostada

Cherry Tomato Hummus Toast with Pesto

Cherry Tomato Hummus Toast with Pesto

Crusty bread toasted to perfection with beet hummus and seared tomatoes and topped off with fresh pesto and crème fraîche. Pair this tasty toast with a nice Syrah.

Ingredients

1 cup heirloom cherry tomatoes
1 tablespoon olive oil
2 thick slices bread
2 tablespoons pesto
2 tablespoons crème fraîche
1 tablespoon chopped parsley

Directions

Add 1 cup of cherry tomatoes to a cast iron skillet along with 1 tablespoon olive oil. Cook tomatoes over a medium heat for about 5 minutes with very little stirring, until charred. You want the tomatoes to have a nice sear on them. They will pop, squirt, and release juices while cooking.

How to store cherry tomatoes: Tomatoes are best stored at room temperature. They can keep up to 10 days this way. If you must refrigerate them, enjoy them within 3 days.

Toast the 2 slices of bread. I prefer a hearty, nut and seed packed bread for this recipe but any will do.

How to freeze bread: My hack makes freezing and enjoying bread a slice at a time super easy. Lay it flat, double wrap it and put it in the freezer. Pull off slices as needed.

Divide ⅓ cup of hummus and spread it over the 2 slices of toast. Top off the hummus with the seared cherry tomatoes. Drizzle 2 tablespoons of pesto over the tomatoes and follow up with 2 tablespoons of crème fraîche.

Finish the toast with 1 tablespoon of chopped parsley.

Ever wondered what the real difference was between flat parsley (Italian parsley) and curly parsley? Curly is mostly for garnish where Italian parsley is more for cooking like tabbouleh or parsley tea.

Enjoy!

Cherry Tomato Hummus Toast with Pesto

Spinach & Egg Breakfast Burrito (Vegan) Video - pink

Spinach & Egg Breakfast Burrito (Vegan)

This vegan breakfast burrito is packed with tater tots, scrambled “eggs” and topped off with ranchero sauce and sour cream. Plus food storage tips on spinach and cilantro.

Ingredients

1 large tortilla
½ cup tater tots, cooked per instructions
½ cup sautéed spinach
½ cup vegan egg, scrambled
½ avocado, sliced
½ cup ranchero sauce
2 tablespoons vegan sour cream
1 tablespoon chopped cilantro

Directions

Preheat oven to 250 degrees F. To prevent the cooked ingredients from getting cold as you prepare them, place the tater tots, sautéed spinach, and scrambled eggs on a quarter-sized baking sheet in the oven. Place the ranchero sauce in an oven safe bowl or cup and also place it on the baking sheet.

Warm the tortilla. You can do this over the flames of a gas burner or by microwaving wrapped in a damp paper towel for about 20 seconds.

Lay the tortilla down on a flat surface and add ½ cup tater tots, ½ cup sautéed spinach, ½ cup vegan scrambled eggs (I used Just Egg), and ½ of an avocado cut into slices.

How to Store Spinach : Greens should be stored in a firm, airtight container, that is lined with paper towels on the sides and the bottom. Stored this way, fresh spinach can keep for weeks.

Fold up the ends of the tortilla, and in the same motion, take the side of the tortilla closest to you and roll it over the top of the ingredients. In the same motion of rolling the tortilla over the top of the ingredients, tuck it under those ingredients when the edge of the tortilla that was once closest to you touches the inside of the tortilla. Continue rolling, holding the sides in, until the burrito is completely rolled.

How to Freeze Tortillas: Generally, you should store unopened tortillas the same way they were stored in the store. Once opened, place them in the fridge. They’ll last a few months longer if you freeze them. Place a divider between the tortillas, press out all the air in the original packaging or whatever you are freezing them in. You can thaw them in the fridge or microwave.

Pour ½ cup of the ranchero sauce over the burrito. BTW, you can use enchilada sauce instead of ranchero sauce.

Top with 2 tablespoons of vegan sour cream and 1 tablespoons of chopped cilantro.

How to Store Cilantro: Store any leftover cilantro like a cut flower. Trim the stems, place them in a couple inches of water (the stems, not the leaves), and change the water as needed. It will last for weeks this way.

Enjoy!

Spinach & Egg Breakfast Burrito (Vegan) Final

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