RAINBOW SPRING ROLLS

RAINBOW SPRING ROLLS

7-8 rice spring roll papers 1 medium beet (skin removed and finely grated) 1/2 yellow and red pepper (seeded // thinly sliced) 1 cup carrots (grated or thinly cut) 1 ripe mango (sliced/ grated) 1 large bunch mint leaves 1 large bunch cilantro (cut from stems) 8 ounces...
STUFFED MUSHROOM CAPS FLORENTINE

STUFFED MUSHROOM CAPS FLORENTINE

6 medium portobello mushroom caps 1 lb. bulk Italian sausage 1 medium onion, diced 4 cups fresh baby spinach leaves 1 cup panko bread crumbs (1/2 cup reserved for topping) 1 1/2 cups shredded mozzarella cheese 1/2 cup freshly grated Parmesan 1/4 cup garlic infused...
MARINATED ARTICHOKE HEARTS ON TOAST

MARINATED ARTICHOKE HEARTS ON TOAST

Making Artichokes 2 cups unseasoned artichoke hearts – fresh (cooked) or canned in water ⅓ cup Tuscan Herb Infused Olive Oil 1 teaspoon Kosher salt ½ teaspoon fresh oregano ½ teaspoon red chile pepper flakes crushed 2 tablespoons freshly-squeezed lemon juice...
Rachel’s Summer Crostini

Rachel’s Summer Crostini

Ingredients: Bakery Baguette cut into 8, 1inch thick slices. 2 large heirloom tomatoes cut in half and diced 1/3 cup Super Fresh Aus Hojiblanca or Chilean Favolosa EVOO 1 tbsp Aged Traditional Balsamic Vinegar Or Elderberrry Balsamic Vinegar 1/3 cup fresh basil thinly...
MUSHROOM FLAT BREAD PIZZA

MUSHROOM FLAT BREAD PIZZA

Flat Bread Dough 2 1/2 cups of AP unbleached flour 1 cup warm water 2 tablespoons Wild Mushroom & Sage Olive Oil 2 teaspoons active dry yeast 1 teaspoon salt 1 teaspoon granulated sugar Mushroom Topping 1 large shallot, thinly sliced 2 tablespoons Wild Mushroom...