Hummus

Deliciously simple, this hummus recipe will have you giving up the store bought variety in a heartbeat.  Wonderful for snacks or appetizers, this recipe will always come in handy.

Hummus

2 cans of garbanzo beans (15.5 oz each)

1 whole bulb (head) of garlic

1/4 cup tahini

1/2 cup fresh lemon juice

1 tsp salt
Extra Virgin Olive Oil

Preheat oven to 400 degrees.  Slice the top off the head of garlic exposing the top of each clove.  Drizzle with olive oil and wrap in aluminum foil.  Place on baking sheet and roast for 45 minutes.

Drain the garbanzo beans but reserve the liquid.  In a food processor add the beans, tahini, garlic, lemon juice and salt.  Process until smooth.  Add small amounts of the garbanzo bean liquid to the hummus until it is soupy but not runny.  Taste and adjust seasoning.  It will thicken slightly when refrigerated.  Refrigerate until serving.

Spinach and Kumato Tomato Salad with Burratta Cheese and Truffle Honey Pistachio Dressing

If you do not like truffles simply swap out a more main stream/plain honey such as an Acai Honey or Clover Honey.  This will still give you the bit of sweetness just not the truffle flavor, which in the case of this recipe the truffle comes off as a mild accent that deepens the flavors of the nuts and honey yet does not overpower the dish or seem heavy as many times can be the case with truffle.  Splurge, experiment, and let your taste buds go wild as this could be the one dish that makes you a truffle enthusiast after all.  Bonus, simple, delicious, and great for an accompaniment for any dish whether as a side or appetizer!

Spinach and Kumato Tomato Salad with Burratta Cheese and Truffle Honey Pistachio Dressing

Note:  We used two unusual ingredients.  One, the Kumato tomato.  It is a sweeter small varietal that is similar to the "tomato on the vine" that you find in almost any grocer only a much deeper color and brilliant flavor.  You can substitute any tomato that is your favorite, heirloom or otherwise.  Also, truffle honey can be found in many specialty or gourmet stores or online but a simple clear honey (non-crystalized) will work nicely as well.

1 8 oz bag of baby spinach, washed and dried

4-6 small tomatoes, cut into wedges approximately one inch thick
1 small bag shelled pistachios (approximately 2oz)
1 Tbsp Truffled Honey (or Acai Honey)
1 tsp water
8 oz burratta cheese
1/4 cup olive oil
truffle oil, to taste (optional)
juice from 1/2 orange (blood orange works great here but any sweet orange will be good)
salt and pepper to taste
reduced balsamic (optional - another great addition is a truffle balsamic available in some specialty stores)

In a small bowl combine the pistachios, honey, and water mixing well.

In another bowl whisk together olive oil and orange juice then toss with the spinach.

Pile dressed lettuce onto plates.  Place tomatoes on top of lettuce to create a "ring" for the cheese.  Split the burratta cheese, removing any tougher outer layer of "skin" and place on center of lettuce and tomatoes.  Top the burratta with the pistachio mixture.  Drizzle with truffle oil and/or reduced balsamic if desired. 

Banana Muffins with Pecan Crumble Topping

If you ever have bananas that are too ripe to eat, this is the perfect way to use them so they do not go to waste.  Quick and simple to whip up for a fun breakfast treat or a simple snack, everyone will love these muffins when you make them.

Banana Muffins with Pecan Crumble Topping

For the muffins:

3 bananas (preferably slightly overripe), mashed

1 egg

1/3 cup unsalted butter, melted

3/4 cup sugar (preferably superfine/baker's sugar)

1 1/2 cup all purpose flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

For the topping:

1/3 cup brown sugar, firmly packed

1/8 tsp ground cinnamon

2 Tbsp butter

2 Tbsp all purpose flour

1/4 cup chopped pecans (optional)

Preheat oven to 375 degrees.

Line muffin tin with 10 muffin cups (muffin papers) or lightly spray with baking oil spray.

In a bowl combine 1 1/2 cup flour, baking soda, baking powder and salt.  

In a separate bowl mash the bananas and add the butter.  Stir in the sugar and egg once the butter has cooled slightly so as not to scramble the egg.

Poor the banana mixture into the flour mix and stir until well moistened and all lumps disappear.  Poor the mixture into prepared muffin cups.

In a small bowl combine brown sugar, cinnamon, and 2 Tbsp flour.  using 2 knives or a pastry cutter, cut in the 2 Tbsp butter until mixture is crumbly like coarse cornmeal.  Scoop on top of banana mixture in each muffin cup.  Top each with chopped pecans if desired.  Place in oven and bake for approximately 18-20 minutes until a wooden toothpick inserted in the center of muffins comes out clean.  Remove from oven and allow to cool 3-5 minutes in tin then remove to wire rack to cool.

Grilled Shrimp Over Cheddar Grits with Pancetta and Shiitake Mushrooms

 

A fun combination which combines a great light and healthy grilled shrimp with some comfort food items for fall - the grits and pancetta.  Flavorful, easy and quick this meal will take less than 45 minutes from preparation to plating and everyone will enjoy the wonder aroma and flavors that each part adds to a beautiful meal.

Grilled Shrimp Over Cheddar Grits with 

Pancetta and Shiitake Mushrooms

For the Cheddar Grits

2 cups whole milk
2 cups water
1 cup cornmeal (fine ground is best)
2 Tablespoons chopped chives (optional)
1/4 cup butter, chopped
1/2 lb white cheddar cheese, grated *

Combine the whole milk and water in a sauce pan and bring to a boil.  Slowly add the cornmeal in a steady stream and reduce to a simmer while whisking the cornmeal into the liquid.  Cover but continue to whisk and mix up the grits so they so not clump every 3-5 minutes.  Cook approximately 20-25 minutes until slightly thickened.  Add cheddar cheese until melted and incorporated then stir in the butter.  Add chives if using.  Serve immediately.

*You can use a sharp yellow cheddar cheese if you are not able to find a white cheddar. 

For the Shrimp

6-8 colossal shrimp (about 3-4 per person or about 3/4 pound total for two people)
1/3 cup extra virgin olive oil
1/4 - 1/2 tsp paprika (smoked paprika preferred for this one)
1/4 tsp cayenne pepper (use more if you like a spicier kick)
1/2 lemon juiced
1-2 garlic cloves, minced (or dried granulated garlic, approximately 1tsp)
salt and pepper

Combine all ingredients in large zip lock bag.  Add shrimp and marinate 30 minutes or maximum of 1 hour.  Grill shrimp on outdoor grill or grill pan on medium-high heat for approximately 3-4 minutes per side until opaque.  Remove and serve immediately.

Pancetta and Mushroom Confit

3 slices of pancetta, sliced about 1/4 inch thick then cut into cubes
6-8 oz shiitake mushrooms, sliced into strips

In a nonstick pan cook the pancetta until starting to brown.  Add the mushroom strip and cook approximately 2 minutes longer until mushroom have softened but still maintain their firmness.

Spoon the grits onto a plate.  Arrange cooked shrimp in the center and sprinkle with pancetta and mushrooms.  Serve immediately.

Braised Brussel Sprouts with Garlic and Pine Nuts

A delicious, simple and quick side dish, this is absolutely delicious.  A great colorful complement to your family dinner or holiday gatherings.  The optional addition of a few celery leaves or a 3 inch piece of celery helps eliminate any bitter flavor from the brussel sprouts.

Braised Brussel Sprouts with Garlic and Pine Nuts

1 lb brussel sprouts

3/4 cup chicken stock

1 3-inch piece of celery (or a piece of the inner heart of the celery with leaves), optional

1/2 tsp salt

1 2oz package (approximately 1/4 cup) pine nuts

2 Tbsp extra virgin olive oil

2-3 cloves garlic minced

Wash brussel sprouts and trim hard ends off then divide in half, top to tail.  Place in a shallow pot so there is enough room for the brussel sprouts to lay in one even layer.  Add chicken stock and sprinkle with salt.  Add celery if using.  Cover with lid loosely.  Bring to boil then reduce heat to low, cover and simmer approximately 6-8 minutes until soft when pierced with a knife.  Most if not all the liquid should have evaporated.  

While the brussel sprouts are cooking, in a small nonstick pan over medium-high heat toast the pine nuts until well browned.  Stir constantly to keep from burning.  These will color fairly quick.  Remove from pan to cool slightly, set aside.

In the same pan used for the pine nuts, add 2 Tbsp olive oil and saute garlic about 1 minute until softened and pungent garlic smell disappates.  Remove from heat.  

Place brussel sprouts in a serving bowl (or you can serve directly from the pot if you are plating in the kitchen), pour the garlic and olive oil over the brussel sprouts and toss with or top with the pine nuts.  Serve immediately.

Caramelized Shaved Brussel Sprouts

This puts a whole new twist on the famed brussel sprout.  Whether or not you are a brussel sprout fan you will LOVE these once you taste them.  The cooking process takes away the bitterness that the sprouts are known for while the caramelization process adds to the savory flavor and aroma of the dish.  Optional pancetta makes a great complement as a garnish or mixed in but is purely optional to whatever suits your taste.

Caramelized Shaved Brussel Sprouts

1 medium Vidalia onion, or other sweet varietal, finely chopped (or 3-4 shallots chopped)

2 lbs brussel sprouts, finely chopped

2-3 cloves garlic, minced

3-4 Tbsp olive oil

2-3 slices pancetta, sliced approximately 1/4-1/2 inch thick (optional)

If using the pancetta, dice into cubes.  In a non-stick pan over medium to medium-high heat, cook the pancetta until fat is rendered and pancetta sears.  Remove from heat and drain on paper towel.  Set aside.

In a large saute pan, add 3-4 Tbsp olive oil over medium-high heat.  Add onion (or shallots) and cook approximately 5 minutes until translucent.  Continue to sweat the onions over medium heat while you add the garlic.  Cook, stirring, for approximately 30 seconds more then add the brussel sprouts.  Saute, stirring for about 3-5 minutes then turn the heat on your stove to the lowest setting.  Cover the sprouts with wax paper and cover the pan with a lid.

NOTE:  FROM HERE ON COOKING TIMES WILL VARY BASED ON YOUR STOVE.  IT IS BEST TO DO THIS BY LOOK RATHER THAN EXACT TIMING.  SOME BASIC TIMING HAS BEEN INCLUDED TO HELP GUIDE YOU.

Approximately 10-15 minutes into cooking, remove the lid and paper and check the brussel sprout mixture.  They should start to show signs of caramelizing on the side of pan and those at the bottom.  Be careful not to burn them.  Stir them around then replace the paper and lid and continue to cook, checking periodically and stirring.  The closer the dish comes to finishing the less time between stirring and checking to keep from burning.  In the end you will have a nicely browned and caramelized concoction as pictured above.  At this point it easily reheats on the stovetop.   If using pancetta, no need to reheat.  You may mix it into the brussel sprout mixture at this point or sprinkle over the top as a garnish.  Serve warm.

Sausage, Apple and Cranberry Stuffing

Let's be honest.  The best thing about Thanksgiving is the side dishes.  And the one side dish that reigns supreme is stuffing.  We always make sure to leave some special room on our plates for this delectable side dish.  The sweetness of the apples and cranberries play nicely with the traditional savory flavors of the stuffing.  The Italian sausage adds a nice boost of flavor.   This stuffing is sure to be a hit this holiday season.

Sausage, Apple and Cranberry Stuffing

Ingredients:
8 cups (about 1 loaf) white bread, diced into cubes
1 pound mild or sweet Italian sausage, removed from casing
1 cup celery, diced
1 sweet onion, diced
2 Granny Smith apples, peeled, cored and diced
2 cloves garlic, minced
1 bay leaf
4 tsp. poultry seasoning
2 tsp. fresh sage, minced
1-2 cups chicken stock
1 cup dried cranberries (Craisins)
1/3 cup chopped Italian parsley
3 eggs
1/2 cup milk
salt and pepper to taste

1.  Preheat oven to 350 degrees.  Dice bread into cubes and divide evenly onto two baking sheets.  Bake until slightly dry, about 10-15 minutes.  Let cool completely.  Transfer into a large mixing bowl

2.  Sauté sausage in a heavy, large skillet over medium-high heat.  Using a wooden spoon crumble sausage coarsely.  Cook for about 10 minutes or until sausage is cooked thoroughly and starts to brown.  Using a slotted spoon, transfer sausage to a bowl reserving drippings in skillet.  Add a tablespoon of butter to skillet.  Add celery, onions, apples, and garlic to skillet and sauté until they start to soften (about 8-12 minutes).  Add poultry seasoning and bay leaf and stir until well combined.  Add dried cranberries and sage and stir until well combined.  Add sausage to mixture and continue to cook for about 5 minutes.  Remove bay leaf.  Mix in 1-2 cups of breadcrumbs into skillet.  Combine skillet mixture with the rest of the breadcrumbs in a large mixing bowl.  Add parsley.

3. Beat eggs and milk together.  Pour eggs and milk mixture over stuffing and toss until well combined.  Ladle chicken stock over stuffing a little at a time (you may not need to use all of the chicken stock).  Your stuffing should be moist but not mushy.  (Up until this point you can make the stuffing 24 hours in advance.  Just store in refrigerator in a sealed container.  Take out of refrigerator 30 minutes-1 hour before baking.)

4.  Once ready to bake, preheat oven to 375 degrees.  Put stuffing in a 2 quart - 3 quart baking dish.  Put about 6 slices of butter on top of stuffing.  Bake uncovered for 45 minutes or until top has become nicely browned and stuffing is heated through.

Sweet Potato Souffle

This is a wonderful and simple way to make sweet potatoes (or yams) light and fluffy with a lot of delicious flavor that will have everyone coming back for more.  The topping give a nice crispy finish without making the dish too sweet.  

Sweet Potato Souffle

4 Lbs yams (or sweet potato), peeled, cubed, and boiled until tender then whip them up

½ tsp salt

¼ tsp cinnamon

¼ tsp  nutmeg

½ - 1 cup butter

4 eggs

2 tsp vanilla

½ -1 cup sugar

Whip together above ingredients with an electric hand mixer.  Be sure to whip all ingredients except for eggs before adding the eggs to a mixture that is slightly cooled (room temperature or warm but bot hot to touch or eggs may scramble.  Place in casserole dish and top with following topping.

Topping:

¾ cup soft butter

¾ cup brown sugar

3 TBSP flour

½ cup chopped pecans

1 tsp cinnamon

Crumble and mix topping together and sprinkle on top of yams.  Bake for 40-45 minutes at 350 degrees until topping is light brown.

Rustic Potatoes au Gratin

There is nothing better as the weather is starting to cool off than some creamy and cheesy potatoes au gratin.  This is a very easy recipe and one to keep in mind as the holidays are upon us.  These potatoes are sure to become a beloved side dish at your dinner table.

Rustic Potatoes au Gratin

Ingredients:

4 whole Russet Potatoes

1 large onion, diced

2 TBSP butter, softened

1 1/2 cups Heavy Cream

1/2 cup whole milk

2 (heaping) TBSP flour

3-4 cloves Garlic, finely minced

1 tsp. salt

Freshly ground pepper, to taste

1 1/2 cup sharp or mild cheddar cheese, grated (we like to combine a mixture of yellow and white cheddar cheese)

Preheat oven to 400 degrees

1.  Scrub and clean potatoes.  We are going to include the peels in this dish so there is no need to peel the potatoes.

2.  In a saute pan, combine diced onion with about 3 TBSP butter and sauté on medium to low heat until onions are a nice golden brown and caramelized (should take about 20 minutes).  Set aside and let cool.

3.  In a medium bowl, whisk heavy cream, whole milk, flour, garlic, salt and pepper until well combined and the mixture starts to thicken a little.

4.  Smear softened butter all over the bottom and sides of a baking dish (we usually use a 2.5 quart Corningware oval casserole baking dish).

5.  Slice potatoes (not too thin but not too thick), then cut the slices into fourths (if you would like smaller pieces slice into sixths).  Place 1/3 of the potatoes in the bottom of the baking dish.  Sprinkle 1/3 of caramelized onions over potatoes.  Pour 1/3 of the cream mixture over the potatoes and onions. (You can also sprinkle a little bit of cheese between the first two layers but make sure not to sprinkle cheese over the top layer until done baking). Repeat this two more times, ending with the cream mixture.  Cover with foil and bake in the oven for 30 minutes.  Remove the foil and continue baking for 30-40 minutes, or until the potatoes are a nice golden brown and cream mixture is bubbling.  Add grated cheese to the top of potatoes and bake for 5 minutes or until the cheese is melted and bubbly. 

6.  Allow potatoes to stand for a few minutes before serving.  

Pumpkin Cake with The Ultimate Whipped Cream Cheese Frosting

Long ago I was inspired from an ancient Betty Crocker recipe for pumpkin bars.  I developed this cake, as when making pumpkin risotto I always had leftover pumpkin.  The result was a fluffy moist cake with the light and delicious flavor of pumpkin and the best part is your house smells wonderful while it is baking and the resulting cake is even better than it smells!  The cream cheese frosting is a TRUE cream cheese frosting, not very sweet, but the flavors blend perfectly so you may enjoy every bite.

Pumpkin Cake with 

The Ultimate Whipped Cream Cheese Frosting

For the cake:

2 cups all purpose flour

2 tsp baking powder

2 tsp baking soda

1 tsp salt

2 tsp ground cinnamon

4 eggs, beaten

1/2 the contents of a 15-oz can of pumpkin (approximately)

1 cup vegetable oil

1 1/2 cup superfine sugar (regular sugar will work fine as well)

chopped walnuts for garnish (optional)

BVC's The Ultimate Whipped Cream Cheese Frosting (recipe also follows below on this recipe)

Preheat oven to 350 degrees.

In a 9x13 inch pyrex baking dish spray with Baking spray or lightly coat with cooking oil.

In on bowl combine flour, baking powder, baking soda, salt, and cinnamon.

In a separate larger bowl beat the four eggs and whisk in the pumpkin and vegetable oil then whisk in the sugar 1/2 cup at a time.  Once these ingredients are combined, slowly whisk into the egg mixture the dry ingredients until well combined.  Pour into the baking dish and bake for approximately 25-35 minutes until a wooden toothpick comes out clean.

Allow to cool before frosting.

For The Ultimate Cream Cheese Frosting:

2 x 8 oz packages cream cheese, softened
1/2 cup (1 stick) butter, softened
2 tsp vanilla extract
2 1/2 cups confectioners sugar, sifted

Cream together the cream cheese and butter until fluffy.  Add vanilla and beat in.  Slowly add in the sugar and continue beating until well combined and soft.  Spread over cooled cake.  Top with walnuts if desired.

The Ultimate Whipped Cream Cheese Frosting

The beauty of this frosting is that it is mild in sweetness balancing nicely to truly appreciate the simplicity of a soft and buttery cream cheese topping.  No single ingredient over powers the others; they work in perfect harmony to make the ultimate cream cheese frosting.  If you want a stiffer or sweeter frosting simply add more sugar, but it is absolutely perfect the way it is.  

The Ultimate Whipped Cream Cheese Frosting

2 x 8 oz packages cream cheese, softened
1/2 cup (1 stick) butter, softened
2 tsp vanilla extract
2 1/2 cups confectioners sugar, sifted

Cream together the cream cheese and butter until fluffy.  Add vanilla and beat in.  Slowly add in the sugar and continue beating until well combined and soft.  Spread over cooled cake.

Pumpkin Soup

The title of this soup does not do it justice.  It not just your typical pumpkin soup it is AMAZING pumpkin soup and super easy to make.  Elegant, delicious, and simple.

Pumpkin Soup

1 onion, chopped
2 1/2 cups butternut squash, chopped
3 Tbsp olive vegetable or canola oil
1 tsp cinnamon
3/4 tsp nutmeg
6 cups chicken broth
44 oz canned pumpkin puree*
1/4 cup Maple Syrup (Grade A preferred)
1 Tbsp grated ginger**
1/2 - 1 cup heavy cream, or more to taste - start with less and add more
salt and pepper to taste
Pumpkin seeds, optional
Sour Cream, optional

Heat oil and butter over medium heat in a large pot or dutch oven.  Saute onions and butternut squash until the onions and squash have softened but not browned, approximately 7-10 minutes.  Lower the heat and add the pumpkin puree and stir to combine.  Add in the chicken broth, maple syrup, cinnamon, nutmeg, and ginger.  Stir together then raise heat to high and bring to a boil.  Reduce to simmer for approximately 30 minutes, uncovered, stirring occasionally.

When the soup has finished simmering and the squash is fully softened, using an immersion blender blend until smooth.  You can also achieve the smooth texture by using a traditional blender and blending it in batches, but as the soup is very hot, remove the hole cover from the top of the lid and cover the hole and the lid with a towel to allow the steam to escape and the top will not blow off.  Return the blended soup to pot.  Season with salt and pepper and add cream.  Garnish with pumpkin seeds if desired.  Serve with a dollop of sour cream in each individual serving bowl if desired.  Serve hot.

*If you are using a brand such as Libby's that is full of color and flavor 44 oz is sufficient although you can add a bit more if you have any leftover from one of our other pumpkin recipes.  If you are using an organic brand such as Farmer's Market, they tend to have less flavor so add an additional 15 oz can to the soup.  Keep in mind the organic brands also tend to be much lighter in color.

**Grating ginger fresh is always the best option but can be a pain.  Some specialty stores, I know Gelson's Market in California, carries a brand by Christopher Ranch in the produce section.  It is the closest and awesome substitute to fresh ginger that I cannot tell the difference.  They also have organic options as well as other items such as crushed garlic, basil, etc.  They are small jars and need to be refrigerated

Sweet Potato "Sliders"

 

A delicious twist on your traditional sweet potato side dish and they are easy to make for a small family meal or a large group.  Perfect for your holiday tables or as a fun and festive addition to your dinners at this time of year.

Sweet Potato "Sliders"

1 large sweet potato, cut on the round in 1/2 inch slices
1/4 tsp finely chopped walnuts, per round
1/8 tsp light brown sugar, per round
1 Tbsp butter
salt and pepper
1 Tbsp olive oil

Preheat oven to 400. 

Line a baking sheet with non-stick foil.

Brush front and back of each sweet potato with olive oil and place on baking sheet.  Salt and pepper each round.  Place a small mound of nuts on top of each round along with brown sugar then dot with small bits of butter.  Cover baking sheet with foil and bake for approximately 40 minutes then remove foil and broil until browned.

Salmon Stuffed with Spinach and Marscarpone and a Panko Crust

 One of the great things about this recipe is it leaves you ready to make a nice accompany sauce for a the salmon or to put over pasta simply by dicing a shallot and garlic and sauteing; add some white wine, chicken stock and reduce; a bit of tomato paste then finish with your leftover marscarpone cheese and a bit of parmesan and you have a wonderful side sauce.  The fish is amazing on it's own and very simple with a big "wow factor".  A great end to the day for dinner.

 Salmon Stuffed with Spinach and Marscarpone 

and a Panko Crust

3/4 lb salmon fillet, thick center cut, boneless and skinless - you will slice this in half and create a "pocket" by slicing into the fattest part of the center piece on each, and slice through approximately 3/4 of the the way to leave the fillet intact on the on long edge as well as the sides

9 oz bag of spinach
4 oz marscarpone cheese, softened to room temperature
4 oz cream cheese, softened to room temperature (you can substitute and extra 4 oz of marscarpone in place of the cream cheese)
2 Tbsp chopped red onion (or 2 Tbsp freeze dried red onion from Lighthouse)
4 Tbsp butter, melted
1 cup panko
1 Tbsp dried Italian seasoning
4 Tbsp parmesan cheese

Bring a pot of water to boil and add the spinach until wilted, approximately 2 minutes.  Drain well and set aside until cool then wring out as much water as possible and chop finely.

In a mixing bowl, combine the chopped spinach with the marscarpone, cream cheese and red onion.  Fill this into the pockets that were sliced into the salmon steaks.  You can do this a few hours ahead of time and keep refrigerated.

Melt the butter and combine with the panko, Italian seasoning, and parmesan.

Place the stuffed salmon on non-stick aluminum foil on a baking sheet.  Press the panko mixture on top firmly.  Bake in preheated oven at 425 degrees for about 10-12 minutes until golden brown on top and salmon has cooked through.

Grilled Ginger Honey Baby Bok Choy

Delicious on its own it pair great with the BVC Broiled Ginger Honey Salmon.  The sweet of the ginger and honey complements the bitter of the vegetable while grilling gives a nice char and crisp texture to the dish.  A fantastic way to introduce a new variety of green into your meals.

Grilled Ginger Honey Baby Bok Choy

1 recipe* of marinade from BVC Broiled Ginger Honey Glazed Salmon
2 baby bok choy, sliced in half lengthwise

After boiling the marinade for approximately 5 minutes, baste the bok choy with some of the marinade.  On a preheated grill pan sprayed with high-heat grill spray, grill the bok choy, cut side down, until browned, approximately 5-7 minutes, then flip to finish cooking another 3-5 minutes.

Serve with additional scallions if desired.

*If making this side dish separate from the BVC Broiled Ginger Honey Salmon you may want to cut the marinade recipe for the marinade in half.

Broiled Ginger Honey Glazed Salmon

Nice and fresh and wonderful anytime of year, this salmon dish is fresh yet hearty and better yet it is quick and delicious!  For those who cannot use soy, use the soy substitute, such as Coconut Secret Coconut Aminos, to add the flavor.  Pairs wonderfully with the BVC Grilled Ginger Honey Baby Bok Choy as a simple side dish

Broiled Ginger Honey Glazed Salmon

1/2 cup olive oil
1/4 cup sesame oil
2 Tbsp rice vinegar
2 Tbsp low sodium soy sauce (can use soy substitute, ie Bragg Liquid Aminos if there is an allergy)
1 Tbsp fresh grated ginger
2-3 garlic cloves, minced
2 Tbsp toasted sesame seeds
2 Tbsp minced scallions
1/2 lime, juiced
1/4 cup honey
1 lb skinless boneless salmon
micro asian greens (or any micro green) - found in many specialty markets or some produce sections*
Grilled Ginger Honey Baby Bok Choy

Mix above ingredients and marinate salmon approximately 30 minutes.

Preheat oven to 425.  Bake salmon for approximately 10-15 minutes until cooked through.  Meanwhile, boil down the marinade until syrupy, stirring occasionally, and serve over the salmon with diced green onion and micro greens, if desired.

*Micro greens can sometimes be difficult to find.  They have a variety from micro asian green, micro arugula, micro broccoli, micro kale, micro basil, mixro mixed greens... the list goes on and on.  The only one I would NOT use with this is the micro basil.

Apple and Grape Salad with a Caramel Yogurt Dressing

Use what is in season.  This is a fantastic recipe for fall as apples are so plentiful, as are pears.  The combination gives a healthy treat that satisfies your sweet tooth.  Farmers cheese, better yet a hard Farm Fresh Cheese with mild flavor, or grilled chicken would add some nice protein to complete the salad as a full meal while the recipe below is a great side salad or appetizer to a fall dinner.  The caramel dressing is a nice complement to the spiciness of the arugula.

Apple and Grape Salad with a Caramel Yogurt Dressing

1 Tbsp honey (acai honey was used in this recipe)
2 tsp white wine vinegar
6 oz caramel yogurt (Liberte brand used in this recipe)*
3 cups baby arugula (you can mix in other greens as well, such as baby spinach or a "spring mix" but keep them of a more delicate variety)
1 gala or red delicious apple, sliced
1 cup red grapes (moscatto grapes used in this recipe)
1/2 lemon, juiced
1/2 cup raw walnuts
1 Tbsp caramel topping (Smuckers was used in this recipe)*

Plate the arugula.  Chop apples and toss with lemon juice.  Place apples, walnuts, and sliced grapes on top of arugula.

In a blender or Cusinart blend the yogurt, vinegar, honey and caramel topping until smooth and well blended.  Drizzle over the salad and salt and pepper per taste.

*The caramel yogurt can sometimes be hard to find.  You can easily substitute a plain or vanilla yogurt but then increase the caramel topping to achieve the right flavor for your taste.

Pesto Chicken Pasta Bake

A phenomenal twist on the classic pesto pasta dish.  You will be sneaking an extra spoonful before you know it.  The panko adds an extra crunch with a fluffy light finish that complements the pesto, tomatoes, and spinach.

Pesto Chicken Pasta Bake

Ingredients

6-7 cups basil leaves, stems removed
5 garlic cloves
6 oz pine nuts
2 x 15 oz jars Alfredo sauce (combination of Classico and Newman's Own brands work well for this, or you can make your own - approximately 4 cups worth)
1 pound chicken breast
28 oz can diced tomatoes
1 pound box Rigatoni pasta
6 oz bag baby spinach (use 9 oz bag if you like lots of spinach)
2/3 cup grated mozzarella (optional)
1 cup fine grated Parmesan cheese, divided
1/2 cup heavy cream
1/2 cup Panko breadcrumbs (regular breadcrumbs may be substituted)
1/4 cup (1/2 stick) unsalted butter (or use olive oil to substitute)

In a large pot, bring water to boil.  Add chicken breasts and boil for approximately 20 minutes.  Remove breasts when cooked without draining the water.  When cool to touch chop chicken into 1 inch cubes.

Salt the water after removing the chicken and add the pasta to the boiling water.  Cook pasta approximately 10 minutes (2-4 minutes less than package instructions) then fully drain.

Meanwhile, in a Cuisinart or blender add basil, garlic, pine nuts, and Alfredo sauce and blend until smooth. 

Drain the tomatoes and set aside in large mixing bowl.  Add spinach and chicken cubes and toss.  Add the warm, drained pasta to the mixture and toss.  The spinach will begin to wilt slightly.  Add the basil Alfredo sauce and mix in 1/2 cup Parmesan cheese and the heavy cream.  Salt and pepper to taste.  Mix in 2/3 cup mozzarella cheese if using

Scoop the pasta mixture into a pyrex baking dish or aluminum pan.

Mix 1/2 cup Panko breadcrumbs with 1/2 cup Parmesan cheese.  Sprinkle over top of pasta mixture and dot with butter or sprinkle with oil.  Bake at 350 degrees approximately 30 minutes until warmed through.  Brown the topping under the broiler for 1-2 minutes after.  Serve warm.

Italian Sausage Christmas Soup

Italian Sausage Soup

A surprisingly rustic yet elegant dish.  Hearty for winter and delicious.  Packed with veggies and healthy.  I often use turkey Italian sausage to keep it a bit leaner but it still packs the full punch of flavor given all the wonderful ingredients.  Serve with a crusty Italian bread and you have a dinner that will have everyone in the family wanting more.

2lbs Sausage ( 1 lb mild/ 1 lb spicy or stick with the mild for both if you prefer )

2 large cans crushed tomatoes, drained

6 Carrots Peeled and diced finely

6 Tablespoons FRESH basil, chiffonade ( very important)

5-6 Zucchini’s sliced and chopped finely

2 Tablespoons minced oregano ( fresh or dried)

2 Bell Peppers cleaned and chopped finely( no seeds)

Salt and Pepper to taste

2 Medium Onions- finely chopped

1 cup Orzo,  uncooked ( rice shaped pasta )- NOTE- Cook this separately- then add to avoid sticking to pot

10 cloves of fresh garlic minced

1 ½ cups grated Parmesan Cheese or more

2 cups of Red Wine or more- to taste

2 49oz cans of Chicken Broth

1 can Diced Tomatoes ( Optional but I always throw one large 28oz can drained)

Directions-

In a large soup pot, add chicken broth, crushed tomatoes, diced tomatoes, oregano, salt, pepper, and basil on low heat. 

In skillet pan add sausages with casings removed, and with spatula or wooden spoon, mash sausage meat until it looks like its all ground together. Turn on heat, and brown, until meat is no longer pink. You do not want big chunks, so keep mashing it into small pieces. Drain fat from meat and add to soup pot. 

Using remaining fat ( very little) add onions and garlic, cook, stirring until softened, not browned.  Add to soup pot. 

Add to soup pot the rest of the chopped vegetables, and wine. Bring soup to a slow boil Add ½ of the Parmesan cheese, and reserve the rest for topping the soup when finished. Cook for about 40 minutes. 

Cook Orzo per directions on package in a separate pot then add to soup at serving.

Serve and sprinkle parmesan cheese.

The BVC Candy Apple Martini

The BVC Candy Apple Martini is a wickedly delicious cocktail for the fall.  

The BVC Candy Apple Martini

Ingredients

1 1/2 oz Smirnoff Green Apple Vodka

1/2 oz Smirnoff Kissed Caramel Vodka

3 oz cranberry juice

1.  Fill a martini glass with ice and water and let chill while making cocktail.  

2.  Fill a shaker with ice.  Add ingredients to shaker and shake vigorously for 30 seconds.  Pour out ice and water from martini glass.  Strain vodka and cranberry mixture into martini glass.

Skillet Chicken with Apples and Onions

A wonderful fall dish combining the sweet flavor of apples with the savory spices of chicken.  Unique and delicious for a great meal at the end of a day.

Skillet Chicken With Apples and Onions

Ingredients

2 boneless chicken breasts, with skin (you can also use chicken thighs or a combination of chicken breasts and thighs)

1 medium onion, diced

1 granny smith apple, peeled and cored and diced into 1/4 inch cubes

4 TBSP unsalted butter, softened

1/4 tsp thyme

1/4 tsp sage

1/4 tsp onion powder

1/4 tsp lemon zest

1/8 tsp rosemary 

1 garlic clove, chopped

salt and pepper

2 TBSP Canola Oil

1/2 cup chicken broth, heated (heat in microwave for 1 minute)

**Ingredient Note: for the thyme, sage, and rosemary it is ok to use dried herbs.

1.  Preheat oven to 475 degrees.

2.  Combine butter, thyme, sage, onion powder, lemon zest, rosemary, and garlic.  Pat chicken breasts dry with a paper towel.  Using your fingers lightly lift up skin from chicken and spread some of the herbed butter underneath the skin.  Lightly spread more of the herbed butter on top of the chicken/ skin.  Salt and pepper both sides of the chicken.

3.  Heat oil in a cast iron skillet over high heat until hot and barely smoking.  Gently lay chicken breasts, skin side down, in cast iron skillet.  Cook over high heat for 2 minutes.  Reduce heat to low-medium and cook for an addition 7 minutes skin side down.  Flip chicken over.  Add diced onions and apples to skillet.  Cook for 1 minute.  Add chicken broth to skillet.  Move skillet to oven and cook for an additional 13-15 minutes.

4.  Remove skillet from oven.  Transfer chicken to plate or cutting board and let rest for 5 minutes.  Cook apples and onions in skillet over low heat for 3-5 minutes and let reduce.  (If you want more of a sauce add one packet of Swanson Chicken Flavor Boost packets to the apple and onions while they reduce).

Pumpkin Gnudi (with Brown Butter Sage Sauce)

Let's get Gnudi!  Gnudi are little dumplings of love.  They are very similar to Gnocchi but where Gnocchi uses potatoes, Gnudi uses Ricotta Cheese for their base giving them a lighter feel.  For the autumn season we have given a twist to gnudi by adding pumpkin.  Usually gnudi calls for very little flour but because the Ricotta and Pumpkin Puree are both wetter ingredients these gnudi call for a little extra flour.  They still come out super light and with the combination of the sage browned butter, this is the perfect comfort dish for an fall day.

Pumpkin Gnudi
(with Brown Butter Sage Sauce)

Ingredients:

2 cups whole milk Ricotta cheese**

1 cup pumpkin puree

2 large eggs

1 cup flour (may need extra)

1 cup Parmesan Cheese, finely grated  

1/4 tsp. nutmeg

4 tsp unsalted butter

4 sage leaves, chopped

salt and pepper 

**Ingredient Note:  To try to get some of the moisture out of the Ricotta, a few hours before you are ready to prep (or the morning of) place the Ricotta in a cheese cloth and sit it in a colander that is in a bowl.  This allows the Ricotta to drain a little and you may not need to use as much flour.

1.  Fill a pot full of water and slat and bring to a boil.

2.  In a large mixing bowl combine Ricotta cheese, Pumpkin Puree, eggs, flour, Parmesan, and nutmeg (be careful as to how much nutmeg you use.  If you are using fresh nutmeg, just a few grates will be sufficient).  You want the consistency of the dough to be firm.  If your dough is still not firm after 1 adding 1 cup of flour, keep adding 1/4 cup at a time until the dough holds nicely together.  (A good test to see if your dough is ready, take a small spoonful of dough and add it to the boiling water. If it stays together than you are good to go.  If it falls apart then you know you need to add a little more flour)

3.  Fill a pastry bag with the dough (you will probably have enough to refill the pastry bag a couple of times).  Cut the end of the pastry bag about 2 inches from the tip (you can make the cut smaller or larger all depending on what size you want your dumpling to be).  Hold the pastry bag over the pot of water.  Squeeze the dough about 1/2 -1 inch out of the bag and cut with a pair of cooking scissors.  Keep cutting dough into the water until you have about 20 or so pieces or however many your pot can hold without cramming them together (be careful when doing this as the dough dropping into the water can cause it to splash.)  Once the dough rises to the top of the water (takes about 1 minute), they are done and can scooped out with a slotted spoon and added to the browned butter sauce.

4.  For the brown butter sage sauce:  add butter to a sauté pan.  Let the butter melt.  Once you see the butter start to turn brown around the edges of the pan, swirl the melted butter around the pan.  Add chopped sage leaves, salt and pepper and sauté for a minute to let the butter be infused with the sage.   Once the gnudi are done, carefully add them to the brown butter and toss in butter (I personally like to let the gnudi get a little brown on one side.)  Plate and shave some Parmesan on top.

Sage and Lemon Meatballs Braised in Beer Broth with a Light Parmesan Sauce

Thinking a little outside the box this time I was trying to come up with something to do with ground beef for our "Prince Spaghetti Wednesday Dinner" since I had the meat already in my refrigerator, but I wanted something new and fresh and more summary than just plain old meatballs since we have been having crazy hot weather on the west coast or a hearty meaty pasta dish that we will be exploring in plenty during the upcoming "-ber" months.  This hit the spot.  Still a wonderful dish for those colder winter days when you just want a change from the same-old pasta and meatball dish.  The lemon adds a nice summery sweet and fresh flavor and the sage is subtle but gives a light aroma that is not the heavy standard Italian spice mix kind of blend.  Combined with a lemony Parmesan sauce that is not a thick or heavy as a traditional alfredo, but complements the pasta and meatball flavors perfectly.

Sage and Lemon Meatballs Braised in Beer Broth with a Light Parmesan Sauce

1 lb ground sirloin
1 Tbsp dried minced onion
1/4 tsp garlic salt
1/4 cup Parmesan cheese, grated fine
1/4 cup breadcrumbs
2 Tbsp dried sage or 1 Tbsp fresh finely chopped sage
zest of 1 large lemon
1 wheat beer (Blue Moon Honey Wheat preferred)
1/2 cup chicken stock

1 box pasta of choice (short pasta works best, rigatoni used here)
1/4 cup butter
1/2 cup heavy whipping cream
1/2 cup Parmesan cheese, grated plus additional for garnish
juice from 1/2 lemon
salt and pepper, to taste
fresh basil (optional)


Combine sirloin, onion, garlic, 1/4 cup Parmesan, breadcrumbs, sage, lemon zest and form into balls.  Place in nonstick pan and pour in beer and chicken stock.  Liquid should cover a little over 1/2 the height of the meatballs.  Be sure to leave enough room in the pan so the meatballs do not touch one another.  Simmer for approximately 30 minutes, "flipping" the meatballs about 1/2 way through, until liquid has evaporated and meatballs are cooked through and slightly browned.

Cook pasta per directions on package and drain.

Meanwhile, in a pan with meatballs melt butter.  Add cream and 1/2 cup loosely grated Parmesan cheese and stir until well warmed through.  Add lemon juice (optional), salt and pepper.  Toss with pasta.  Top with additional Parmesan and fresh sage or basil.

The BVC Bailey's Kiss Coffee

We love this coffee drink.  It is like a warm hug on a crisp fall day.  The Bailey's and Caramel vodka blend nicely with the rich aroma of the coffee.  The Disaronno (or Frangelico) whipped cream melts into the coffee infusing the drink with it's flavors.


The BVC Bailey's Kiss Coffee

Ingredients:

For the drink:

Coffee

1 oz Bailey's Irish Cream

1/2 oz Smirnoff Kissed Caramel vodka

For the whipped cream:

1 cup heavy whipping cream

1 TBSP sugar

2 TBSP Disaronno Originale (or Frangelico)

1 oz cube of semi-sweet chocolate, shaved (for garnish)

1.  To make the whipped cream you can either use an electric handheld beater or a Kitchen Aid (with whisk attachment).  Pour 1 cup heavy cream into mixing bowl and beat on high speed until cream starts to thicken (about 2 minutes).  Add sugar and Disaronno and keep whipping for another minute until the whipped cream becomes nice and firm.

2.  Pour Bailey's and Vodka in the bottom of a coffee cup.  Fill cup a little over 3/4 full of coffee leaving room for whipped cream (you can use instant or brew your favorite coffee.  If you use instant, add 1 heaping teaspoon to coffee cup with Bailey's and Vodka and then fill with hot water and stir).  Spoon whipped cream on top of coffee.  Using a fine grater, grate semi-sweet chocolate over whipped cream.

Caramel Apple Crumble

Nothing screams like fall to us than a caramel apple.  We took these flavors and put them into one of our favorite desserts, the apple crumble.  The caramel not only adds that extra flavor but it also helps serves as a barrier between the apples and streusel topping. The apples stay tender and the topping stays crisp.  Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

Caramel Apple Crumble

Ingredients:

For the topping:

1 1/3 cups all purpose flour

2/3 cup light brown sugar

2/3 cup butter

For the filling:

2 lbs Granny Smith Apples

1 TBSP lemon juice

2 TBSP flour

1/4 cup granulated sugar

1/2 tsp cinnamon

Dash salt

For the Caramel Sauce:

1 cup light brown sugar

1/2 cup heavy whipping cream (or half-and-half)

4 TBSP unsalted butter

1 TBSP vanilla extract

Dash salt

Preheat oven to 400 degrees

1.  To make the topping:  in a medium sized mixing bowl combing flour and brown sugar.  Using a pastry cutter (or 2 knives), cut butter into flour and sugar until you get the consistency of course cornmeal (you can also combine flour, brown sugar, and butter in a Cuisine Art and pulse until you get the consistency of course cornmeal).  Refrigerate topping until use.

2.  For the filling:  Peel and core apples.  Slice apples thinly.  In a large mixing bowl, combine apple slices, lemon juice, flour, sugar, cinnamon, and salt.  Toss lightly until well combine.  Spread apple mixture into a 2 quart glass pyrex dish.  

3.  To make the caramel sauce:  in a saucepan over medium-low mix the brown sugar, heavy cream, butter, vanilla and salt.  Whisk gently while cooking.  The sauce will start to boil.  Continue cooking (and whisking) for another 5-7 minutes or until it starts to thicken.  Remove from heat and immediately pour over apple mixture.  

4.  Take topping out of fridge and gently sprinkle over apples and caramel.  Bake 40-45 minutes until apples are tender and top has browned nicely.  

Macadamia Nut Crusted Sea Bass with Beurre Blanc Sauce

Another fabulous dish that you can do many variations on.  Depending on the time of year I "mix up" the beurre blanc sauce with some fruit by adding blood orange, or lemon, or passion fruit at the end of boiling down the liquid just prior to adding the butter.  Sometimes I just make the basic beurre blanc and sprinkle some fresh chives on top as the basic recipe is fantastic.  I usually use A LOT more wine than listed below, up to one full bottle, but use at least the quantity listed and you cannot go wrong.

Macadamia Nut Crusted Sea Bass with Beurre Blanc

2 x 6 oz sea bass (or halibut) 

3-4 shallots, finely diced

1 cup white wine
1/4 cup heavy cream

1/2 cup butter (1 stick), cut into slices and kept chilled until needed (the colder the better - I often will chop the butter then put it in the freezer until needed), plus 3 Tbsp butter divided
1/4 cup bread crumbs
1 cup macadamia nuts, finely chopped
1 egg, beaten
fresh chives (optional), chopped
1/2 lemon, juiced*
1+ Tbsp olive oil or canola oil

In a saucepan, melt 1 Tbsp butter and saute shallots until translucent (about 3-5 minutes).  Add wine and reduce until most of the liquid has evaporated (approximately 1/4 cup remaining).  Poor the sauce through a fine mesh sieve and strain into another saucepan.  Over low heat add in the heavy cream and reduce by half.  Add butter, one piece at a time until each slowly melts in.  Add salt and pepper and additional lemon (or other citrus/fruit) and keep warm.  Do not allow sauce to boil at this point.

Preheat oven to broil.

Clean fish and pat dry.  Salt and pepper the fish fillets.  Over medium high heat, melt 1 Tbsp butter and 1 Tbsp oil.  Saute fillets until lightly browned and just cooked through (depending on the thickness of the fish 3-5 minutes should do well).  Remove from pan and place on a baking tray that has been lined with non-stick foil.  Allow to cool slightly (3-5 minutes) while preparing the next step.

Combine the bread crumbs and the nuts with 1 Tbsp melted butter.  Brush the top of each cooked fish with egg and then pack on top a decent layer of the nut mixture, pressing firmly into place.  Some will fall off and that is ok.  Place in oven for 2-3 minutes under the broiler until golden brown on top.  Keep a close eye on them as they may brown quick depending on your oven.  Serve immediately with sauce over the top and chopped fresh chives if using.

*As with the lemon juice, use the same quantity of any citrus you decide to use to flavor the sauce but then omit the lemon from the recipe as it will be too acidic.  Play with the flavors and decide what you like the best - that is the best part of cooking!

Roasted Broccoli

Roasted Broccoli is one of our favorite side dishes.  After you make this recipe you will only want to eat broccoli this way.  It is a great healthy dish that children and adults both enjoy.  This is a wonderful family dish or an elegant side for a dinner party.

Roasted Broccoli

Ingredients:

1 1/2 lbs broccoli rinsed, and trimmed

2 TBSP olive oil

2-3 garlic cloves, chopped

1 tsp onion powder

salt and pepper

1 TBSP lemon juice

1/4 cup finely grated Parmesan 

Preheat oven to 450 degrees

1.  Trim your broccoli into about bite sized florets (you can also use the stems and cut them into round pieces).  Place broccoli in mixing bowl and toss with olive oil, garlic, onion powder, and salt and pepper.  Line a baking sheet with aluminum foil and spread broccoli out evenly.  Bake in oven for about 13-15 minutes or until tips of florets brown and the broccoli is crisp-tender.  

2.  Remove broccoli from oven and immediately sprinkle with lemon juice and Permesan.

Yields about 4 servings

Sea Bass with a Warm Almond, Tomato, and Basil Salsa

 

An all time favorite, this tomato mixture goes great by itself as a side with chicken or fish.  Here we chose to use it as a topping over a seared sea bass, but any thicker meaty white fish (Halibut) would work just as well.  With summer coming to a close and cooler weather ahead, this makes the summertime refreshing favorite of a caprese salad transition to the cooler days while maintaining the freshness and fond memories of summer.

Sea Bass with a Warm Almond, Tomato, and Basil Salsa

1/2 cup all purpose flour
1 lb sea bass cut into two fillets
1 Tbsp butter
1 Tbsp olive oil
salt and pepper

9-12 oz strawberry tomatoes (or other smaller tomatoes), roughly chopped
1 clove garlic, minced (optional)
2 1/2 oz slivered almonds
2 Tbsp olive oil
1/2 lemon, juiced
1/4 cup fresh basil, chiffonade

Reduced balsamic (optional)

In a nonstick pan, heat 2 Tbsp olive oil over medium heat.  Saute garlic, approximately 30 seconds, until strong garlic smell subsides.  Add almonds and saute 1 minute.  Add tomatoes and saute a few minutes until softened.  Add basil and lemon juice and set aside.

Dredge sea bass in flour and season with salt and pepper.  Heat 1 Tbsp olive oil and 1 Tbsp butter in saute pan over high heat.  Add sea bass fillets and lower heat to medium-high.  Cook until well seared on each side, approximately 3-5 minutes depending on thickness of fish.

Serve immediately with warm tomato mixture topping the sea bass and a drizzle of reduced balsamic vinegar if using.  Enjoy.

Chopped Roasted Vegetable Salad with Broiled Salmon

This is a great dish as it can be made well ahead of time and served cold (or room temperature) or fresh out of the oven and warm.  Makes a great summer dish that transfers easily to the cooler seasons as well.  In the recipe below I chose lemon as the citrus flavor to add, but use your favorite whether it me lemon, lime, grapefruit, or orange as that will make it special and slightly different every time.

Chopped Roasted Vegetable Salad with Broiled Salmon

Serves 2 as dinner

2 salmon fillets (approximately 6-8 oz each), boneless and skinless 

2 small zucchini, quartered and chopped roughly into 1/2 inch thick slices

2 small yellow squash, quartered and chopped roughly into 1/2 inch thick slices

3 roma tomatoes, quartered and each quarter cut in half 

2-3 cloves garlic, crushed

6 Tbsp olive oil, separated

2 Tbsp walnut oil, separated

1 bunch dandelion greens*

3 oz (1/2 bag) spinach (optional)

juice from one lemon (or again substitute your favorite citrus fruit)

2 Tbsp BVC Tickled Pink Pickled Onions, or to taste

2 Tbsp Farmers Cheese (optional)

Marconi Almonds (optional) or candied nuts (optional)**

1 small loaf (2 slices needed) rustic style bread

Slice bread into 1 inch thick slices and toast until crisp and browned either in toaster oven or in preheated oven at 425.  Slice into cubes to create "croutons".  You can butter the bread before toasting but is not necessary for this dish.  Set aside to cool.

Preheat oven to 425 degrees.  

For the veggies:  Toss zucchini, squash, garlic, and tomatoes with 4 Tbsp olive oil and place on baking sheet lined with non-stick foil.  Roast in oven approximately 20-30 minutes until veggies have softened and slightly browned.  Remove from oven and allow to cool (I like to let them drain in a colander) while you cook the salmon.  If serving cold you can place them in the refrigerator once slightly cooled.  If serving warm set aside and keep warm.

For the salmon:  Lightly spray or dab salmon fillets with a bit of olive oil.  Salt and pepper the fillets.  Place on baking sheet lined with non-stick foil and bake in oven at 425 for approximately 10-20 minutes depending of the thickness of the fillets.  Remove and set aside (keep in warm area on tray if serving salad warm.  Place in refrigerator and chill if serving cold).

Roughly tear up salad greens and toss with 2-4 Tbsp extra virgin olive oil.  Create nest of greens on plate.  Top with roasted veggies then place cooked salmon fillets on each salad.  Top with a sprinkling of Farmer's Cheese, croutons, and BVC Tickled Pink Pickled Onions.  Drizzle walnut oil over each salad and squeeze fresh lemon (or other citrus) juice over the fish and salad.  Salt and pepper to taste.

*If dandelion greens are not available, something similar such as arugula or baby kale could be substituted.  Dandelion greens have a slightly "spicier" flavor which adds a nice crunch and burst of flavor.  Alternately use baby greens, spinach (already in the mix mentioned above) or your other favorite salad base green.

** BVC Kahlua Glazed Nuts can go nicely in summer.  In winter refer to the upcoming recipe for BVC Spiced Nuts or look for them on our holiday sale site to add to your dishes or gifts for family and friends.