SWEET + SAVORY BREAKFAST MUFFINS

These muffins are the perfect breakfast for all ages--from babies to husbands!  

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Sweet: 

2 cups rolled oats

1/2 cup shredded coconut  

1 banana, mashed  

1 teaspoon baking powder  

1/4 teaspoon cinnamon

1/2 cup almond milk

2 eggs  

1 tablespoon honey  

3/4 cup blueberries

 

Preheat oven to 350 F. 

In a large bowl, store all ingredients except blueberries together until evenly combined. Fold in blueberries. Evenly distribute mixture among 12 non-stick (or greased) muffin tins. Bake for 30 minutes. 

 

Savory: 

12 eggs

1/2 cup almond milk

1/2 cup quartered cherry tomatoes  

1/2 cup chopped spinach  

1/2 cup shredded cheddar cheese  

1 garlic clove, grated (about 1/4 teaspoon) 

1/2 teaspoon salt

1/4 teaspoon pepper  

 

Preheat oven to 350 F. 

In a large bowl, whisk all ingredients together until evenly combined. Evenly distribute mixture among 12 non-stick (or greased) muffin tins. Bake for 20 minutes.

 

**Note: We like to mix the savory muffins right after the sweet ones go into the oven then add them after 10 minutes so they can be taken out at the same time! 

 

BROWN SUGAR COOKIES + PEPPERMINT CREAM CHEESE ICING

There is nothing better than the smell of evergreen and cookies in the oven. We love to spend our Sunday's in December baking holiday treats! 

 

 for the cookies:

1 stick unsalted butter, softened

1/2 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 teaspoon baking powder

1 1/2 cups flour

Preheat oven to 325 F. 

Mix all ingredients together using a standing or hand mixer on medium speed until the dough begins to form a ball. Using your hands, roll the dough into a ball, cover with plastic wrap, and chill for 2 hours. Remove from refrigerator, bring to room temperature, and roll until 1/4-inch thickness using a rolling pin. Cut out cookies using cookie cutters and place on parchment paper-lined baking sheet.  Bake for 10 to 12 minutes, depending on size of cookie. 

 for the icing:

1 cup cream cheese

2 cups powdered sugar

2 tablespoons water

1/4 teaspoon peppermint extract

Mix all ingredients together using a standing or hand mixer on medium speed until evenly combined. Chill until ready to use. 

assembly:

Allow cookies to cool. Dip top-side of cookies in icing and let excess drip off. Finish with crumbled peppermint pieces if desired.  

 

 

FALL REDFISH TACOS (WITH REFRIED LENTILS + CARROT SLAW)

Just because it's Autumn doesn't mean we have to stop making Fish Tacos! The refried lentils and carrot slaw add the perfect cool-weather touch to this perennial favorite. 

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FALL REDFISH TACOS

for the carrot slaw: 

3 cups shredded carrots
2 tablespoons chopped cilantro
1 jalapeño, halved, seeded, and sliced thin
1/4 teaspoon grated ginger
1/2 teaspoon grated garlic
1 tablespoon fish sauce
2 tablespoons lime juice
1 teaspoon honey
3 tablespoons olive oil
1/4 teaspoon salt

In a medium-sized bowl, toss all ingredients together until evenly combined. Refrigerate for at least 30 minutes before serving. 

for the refried lentils:

1 cup dry green lentils, rinsed
2 1/2 cups chicken stock
2 tablespoons unsalted butter
1 cup chopped red onion
1/4 teaspoon grated garlic
1 tablespoon chopped fresh oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon coriandor
1/4 teaspoon cumin
1/2 teaspoon salt
2 tablespoons olive oil

In a medium-sized stockpot, bring lentils and chicken stock to a boil. Reduce heat and simmer, uncovered, for 25 minutes, stirring occasionally. Set aside until needed. 

In a medium-sized skillet, melt butter over medium heat. Add onion, garlic, oregano, cayenne, coriander, cumin, and salt. Cook, stirring often, until onions are translucent and softened, approximately 6 to 8 minutes. Add lentils and olive oil and cook, mashing slightly with a potato masher, until evenly combined, about 3 minutes. Set aside until needed. 

for the red fish: 

4 6-ounce red fish filets (or other white fish)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper
2 tablespoons olive oil

Preheat broiler to high heat. In a small bowl, combined salt, black pepper, crushed red pepper, and olive oil. Evenly coated both sides of the filets. Place on a baking sheet and broil for approximately 8 minutes, or until cooked through.

assembly: 

Evenly distribute lentils, fish, and carrot slaw among corn tortillas. Finish with a dollop of sour cream if desired. 

 

GREEN MACHINE SALAD

Massaging the citrus truffle vinaigrette into the kale is the secret to this healthy and incredibly flavorful dish.  

 

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GREEN MACHINE SALAD  

 

1/4 cup olive oil

3 teaspoons truffle oil

2 tablespoons soy sauce

6 tablespoons fresh-squeezed orange juice

1/4 teaspoon salt

2 teaspoons sesame seeds

1 pound curly kale, chopped

1 Granny Smith apple, seeded and chopped

2 tablespoons finely chopped green onions, white part only

1 avocado, pitted, peeled, and diced 

 

In a small bowl, whisk olive oil, truffle oil, soy sauce, orange juice, salt, and sesame seeds together. In a large salad bowl, massage the vinaigrette into the kale using your hands until the leaves have completely soaked up the vinaigrette, about 1 to 2 minutes. Toss in apple, green onion, and avocado until evenly combined. 

Baked Shrimp with Thai Peanut Dipping Sauce PLUS Glory Kitchen's Mumbai Nut and Spice Blend

From Thailand to Mumbai! We didn't think the Baked Shrimp with Thai Peanut Dipping Sauce from our book could get any better. That is, until we added Glory Kitchen's insanely delicious Mumbai Nut and Spice Blend! The fennel and mustard seeds especially complement the creamy peanut flavors. 

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for the shrimp: 

1 garlic clove, grated 

2 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

1 pound peeled and de-veined jumbo shrimp

1 tablespoon chopped cilantro 

1 teaspoon Mumbai Nut and Spice Blend

 

Preheat oven to 375 F. In a medium-sized bowl, combine garlic, olive oil, salt, and crushed red pepper. Fold in shrimp then transfer to a baking dish and bake for 10 minutes or until pink and cooked through. Let cool, then sprinkle with cilantro and Mumbai Nut and Spice Blend.  

 

for the peanut dipping sauce: 

1 cup peanuts

2 garlic cloves  

1/4 cup soy sauce

1 tablespoon ginger

2 tablespoons fish sauce

2 teaspoons brown rice vinegar 

1 tablespoon Sriracha hot chili sauce

1/4 cup water

1 tablespoon honey 

 

Blend all ingredients in food processor until smooth. 

 

assembly: 

Transfer shrimp to a serving dish and serve along side peanut dipping sauce. 

 

 

FROZEN GRAPE + YOGURT POPS

Grapes are in season, but the temperatures are still warm--enter these frozen treats! We love them for breakfast or a mid afternoon snack.   

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1 cup Greek yogurt  

1 teaspoon honey  

1/4 teaspoon vanilla extract  

1 1/2 cups red grapes  

1 teaspoon black chia seeds  

In a small bowl, combine yogurt, honey, and vanilla. Fold in grapes until evenly coated. Distribute grapes among wooden skewers then place on a baking sheet lined with parchment paper. Sprinkle with chia seeds and freeze for 1 hour. 

ENERGY BARS

These bars get us going when we need it the most--usually on Monday mornings! 

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1/2 cup dried oats

1/4 cup ground flax seed

1/4 cup dark chocolate chips

1/4 cup coconut flakes

1/4 cup almond butter

1/2 tablespoon chia seed

1/2 tablespoon vanilla extract 

2 tablespoons honey 

 

Mix all ingredients together in a large bowl and refrigerate for at least 1 hour. Roll into desired shape--bars or balls--and store in an air tight container in refrigerator (using parchment paper to separate) until ready to serve. 

SHRIMP + CORN + SPINACH + TOMATO CHOWDER

The thermometer read below 90 degrees so we felt inspired to make soup--you have to try this! 

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1 pound peeled and de-veined jumbo shrimp

1/4 cup unsalted butter

2 tablespoons flour

1 small yellow onion, chopped 

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon cayenne pepper

4 garlic cloves, grated 

3 ears corn, kernels cut off 

1 cup cherry tomatoes 

1 cup white wine 

2 cups chicken stock 

1 cup chopped spinach leaves

Green onions, for garnish

 

Season shrimp with salt and pepper. In a medium-sized sauté pan over medium heat, cook shrimp until pink on both sides, approximately 5 to 7 minutes. Transfer to chopping board and cut into bite-size pieces. Set aside until needed.

In a large stockpot or Dutch oven, melt butter over medium-low heat. Add flour and stir until combined. Add onion, salt, black pepper, and cayenne pepper and cook until onions are softening, about 5 minutes. Add garlic, corn, and tomatoes and cook until tomatoes are starting to burst and garlic is fragrant, about 5 minutes. Add wine to deglaze the pan and cook, scraping the bottom of the pan, until wine has evaporated, about 5 minutes. Add shrimp and chicken stock and bring to a boil. Reduce heat, add spinach, and simmer until thickened, approximately 20 minutes. 

Garnish with green onions to serve.   

 

STUFFED HATCH CHILE PEPPERS

Hatch peppers scream Summer, but be careful, because they can be as hot as the temps outside. 

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6 large hatch chiles (about 1 pound)

1 tablespoon olive oil

3/4 cup long grain brown rice

1/2 cup chopped red onion

1/3 cup chopped pineapple

1 clove of garlic, grated (about 1/4 teaspoon)

1/4 cup chopped cashews 

1/4 teaspoon salt

1/2 cup beer 

3 cups chicken stock

2 tablespoons unsalted butter

1 tablespoon flour

1/4 cup crumbled goat cheese

1/4 cup water

 

Preheat oven to a high broil. Open chiles by slicing lengthwise and remove seeds, then rinse chiles in cold water. Place chiles on a rimmed baking sheet and broil for 5 minutes until blistering. Remove from oven and set aside until needed.  

In a large deep sauté pan, heat olive oil over medium heat. Add rice and cook, stirring often, until toasted and popping, about 5 minutes. Add onion, pineapple, garlic, cashews, and salt. Cook for approximately 2 minutes until softened. Add beer and cook until evaporated, about 5 minutes. Add chicken stock and cook uncovered for 40 minutes, stirring occasionally, until evaporated and rice is cooked al dente.

Reduce heat of oven to 350 F. Evenly distribute rice mixture among broiled chiles. Bake for 10 minutes. 

Meanwhile, in a small saucier pan, melt butter and flour over low heat, stirring constantly. Add goat cheese and stir until melted. Add water and stir until combined. Remove from heat. 

Increase oven heat to a high broil. Place one large dollop of the goat cheese bechamel on top of each chile. Return to oven and broil for 5 minutes or until cheese is browning. 

FIG + PROSCIUTTO BITES

Summer is coming to an end, but we are still loving these bite size apps!  

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8 fresh figs, halved

4 ounces goat cheese

1/4 pound thinly sliced prosciutto, sliced lengthwise  

2 tablespoons honey

 

Preheat oven to 400 F. Stuff each fig with 1/2 teaspoon of goat cheese and wrap in prosciutto, then transfer to baking sheet. Repeat this process 15 more times. Bake for 10 minutes until prosciutto is golden brown. Remove from oven and drizzle with honey immediately. Serve warm. 

GRILLED PINEAPPLE WEDGES

These pineapple wedges are the perfect appetizer for a Fiesta or a summer BBQ! 

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GRILLED PINEAPPLE WEDGES

1 pineapple, cut into 1/2-inch wedges 
2 tablespoons olive oil 
1 teaspoon New Mexico red chile powder 
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 lime
1/2 cup crumbled cotija cheese
1/4 cup chopped cilantro

Preheat outdoor grill over medium heat. Toss pineapple wedges in olive oil, chile, salt, and cayenne pepper. Grill the pineapple wedges, uncovered, for 5 minutes per side, squeezing lime over wedges after flipping. Add large pinch of cotija cheese to each wedge and grill, covered, for 5 minutes longer until melted.  Garnish with chopped cilantro. 

WATERMELON SNOWBALLS

This watermelon syrup can be used on so many things--from snowballs to margaritas, and greek yogurt to a salad vinaigrette! 

WATERMELON SYRUP

1 pound watermelon, cut into 1-inch cubes
1 tablespoon honey
1 tablespoon cane sugar
1 tablespoon chopped mint
1 tablespoon lime juice 

In a small stockpot over medium heat, add all ingredients and cook for 30 minutes, stirring often. Transfer mixture to a food processor and puree until smooth. Pour mixture through a fine mesh colander back into pot and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes longer or until mixture has thickened. Allow to cool before using. 

POLENTA BOWL: ITALIAN SAUSAGE + SPINACH + TOMATOES + EGG + FETA

Need an easy and quick weeknight dinner that won't break the bank? This recipe has got you covered on all fronts! 

POLENTA BOWL: ITALIAN SAUSAGE + SPINACH + TOMATOES + EGG + FETA

for the polenta: 

1 cup dry polenta
3 cups chicken stock
2 tablespoons half and half
1 tablespoon butter

In small stockpot, bring chicken stock to a boil over high heat. Add polenta, reduce heat, and simmer for 20 minutes, stirring frequently. Add half and half and butter and mix until melted. Remove from heat and set aside. 

for the sausage mixture: 

2 tablespoons olive oil
1 pound ground italian sausage
2 small garlic cloves, grated
1 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon tomato paste 
1.5 cups cherry tomatoes
1.5 cups fresh spinach leaves, packed tightly
salt, if needed

In a large skillet, heat olive oil over medium-high heat. Add italian sausage and cook until browned, about 8 to 10 minutes. Reduce heat to medium. Add garlic, lemon zest, and lemon juice, and cook until fragrant, approximately 3 to 5 minutes. Stir in tomato paste, then add tomatoes. Cook until bursting, mashing with the end of a wooden spoon, approximately 10 minutes. Add spinach leaves and stir until wilted and evenly combined. Remove from heat and set aside. Salt if needed. 

for the egg: 

2 eggs
1 tablespoon butter
1/4 teaspoon crushed red chili flakes

In a small skillet, melt butter over medium heat. Crack eggs directly into pan and cook until whites are opaque, approximately 5 to 7 minutes. Sprinkle with red chili flakes. 

assembly: 

Divide polenta evenly among 2 bowls, then top with sausage mixture and egg. Finish with crumbled feta. 

PEA + MINT "HUMMUS"

Sunny spring evenings call for outdoor entertaining and this minty pea "hummus" is the perfect starter (and so easy to make!). 

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MINTY PEA "HUMMUS" 

16 ounces frozen peas
1/4 cup water
1 1/2 teaspoons salt, divided 
2 garlic cloves
1/4 cup fresh mint leaves, tightly packed
2 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon salt

In a small stockpot, boil water and 1/2 teaspoon salt over high heat. Add peas and cook uncovered, stirring occasionally, for 5 minutes. Drain. Transfer peas to food processor and add remainder of ingredients. Puree until smooth. Serve with crackers, pita chips, or crudités. 

Cheers, 
Five Seasons 


 

GRILLED MEXICAN STREET CORN

Temperatures are rising and fresh corn is getting sweeter by the day. Spring is in full swing and we couldn't be happier. We found this pink corn at our local Whole Foods and decided to take it to the grill for one of our favorite corn recipes. 

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GRILLED MEXICAN STREET CORN  

4 cobs of corn, broken in half
6 tablespoons unsalted butter
2 small garlic cloves, grated
1/4 teaspoon chipotle powder
3/4 teaspoon salt
2 tablespoons lime juice 
1/4 cup grated cotija cheese
1/8 cup chopped cilantro 

Bring 2 quarts of salted water to a boil. Boil corn for 8 minutes until almost soft.

Meanwhile, melt butter over medium-low heat in a small saucier pan. Add garlic, chipotle, salt, and lime juice. Remove corn from boiling water, pat dry, and brush with melted butter mixture. Grill corn over medium-high heat for 2 to 3 minutes per side, until slightly charred. Brush corn in melted butter mixture, then roll in cotija cheese, and top with chopped cilantro. 

Cheers, 
Five Seasons

 

ROASTED CARROTS + MACADAMIA CREAM

You won't even miss the dairy in this Macadamia nut cream! 

ROASTED CARROTS + MACADAMIA CREAM 

1 bunch small carrots
1/2 cup Macadamia nuts
2 tablespoons mint
1 clove garlic
1/2 teaspoon salt
1 tablespoon lemon juice
1/2 teaspoon honey
4 tablespoons water 

Preheat oven to 400 F degrees. Toss carrots in olive oil and pinch of salt and pepper. Roast for 15 minutes. Meanwhile, blend remaining ingredients in food processor. Drizzle carrots with "cream" when complete. 

Cheers, 
Five Seasons

CUCUMBER + AVOCADO SALAD

Spring is right around the corner and we are getting ready with this refreshing and flavorful salad! Serve with baked salmon for a healthy mid-week meal. 

 

CUCUMBER + AVOCADO SALAD

For the salad: 

2 cucumbers, thinly sliced (approximately 4 cups)
1 cup sunflower sprouts 
1 avocado, cubed
1/2 red onion, thinly sliced (approximately 1/2 cup)

For the dressing: 

1/2 jalapeño, seeded and thinly sliced 
2 teaspoons honey
4 tablespoons brown rice vinegar
4 teaspoons soy sauce
3/4 teaspoon toasted sesame oil 
1/4 teaspoon grated ginger
1/4 teaspoon grated garlic 
1 teaspoon sesame seeds 
1/4 teaspoon salt 
 

Combine dressing ingredients. If jalapeños are extra hot, let steep for 10 minutes and discard (if mild, the jalapeños can remain in the salad)--this may vary depending on your palate! 

Toss dressing with remaining ingredients and serve. 

Cheers, 
Five Seasons

 

The Green Manalishi Smoothie

'Cause you're the Green Manalishi with the two-pronged crown. --Peter Green and Fleetwood Mac

Just like the Green Manalishi, this smoothie packs a two-pronged crown of health and flavor. 

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 The Green Manalishi Smoothie

12 ice cubes

1/2 cup almond milk

1/4 cup Greek yogurt (we prefer Fage)

1 tablespoon wheatgrass 

2 tablespoons chia seeds

1 ripe banana 

1/3 cup chopped mango 

1/4 cup chopped pineapple

1/4 cup fresh spinach  

1 or 2 teaspoons honey, to taste 

 

Blend ingredients over high speed.  

 

Cheers, 

Five Seasons