Author Archives: marukareecer

Mozzarella, Prosciutto, Arugula Toast Ingredients and Directions Melt the butter and olive oil in a pan and toast the bread. Pile on arugula and add a pinch of salt. Tear the prosciutto into bite sized pieces and layer onto the arugula. Tear the mozzarella balls in half and add on top. Sprinkle with salt andContinue reading “Brunch Game Strong – Episode 8”

Ingredients Directions Slice the onions into half circles. In a large soup pot melt the butter andolive oil together. Add the onions and turn the heat to between low and medium.Stirring often (every 3-5 minutes), let the onions caramelize. Does this takeforever? Yes. Is it worth it? Yes. Meanwhile, slice the flank steak into strips,Continue reading “Caramelized Onion and Steak Soup”

Ingredients Directions On a large platter spread the arugula into an even layer and sprinkle with salt and pepper. Slice the avocados in half, remove the seed, and peel the skin off. Slice into even sections and, using the back of your knife, press gently to fan out. Use a spatula to transfer each fannedContinue reading “Avocado Salad”

Ingredients Directions Slice thin rounds from the smaller end of the butternut squash. No need to peel the skin off, it’s edible! On an oiled and foiled baking sheet, place them evenly and sprinkle with salt. Bake at 350 for 20-30 minutes, flipping once. The timing will heavily depend on how thin or thick theContinue reading “Butternut Squash Canapes”

Ingredients Directions In a large soup pot brown the sausage. Chop the onion, carrots, and celery and add to the pot when the sausage is mostly browned. Let the vegetables cook and soften for about five minutes. Dice two cloves of garlic and add to the pot, then pour over the crushed tomatoes and stirContinue reading “Cannellini Bean and Sausage Soup”

Ingredients Directions Peel the skin from the butternut squash, cut in half, and scoop out the interior. Slice into half-moons as thinly as possible. Also, combine the ricotta, cottage cheese, half the parmesan, and the garlic salt. In a casserole dish pour the stock of your choice in the bottom. I used no boil noodles,Continue reading “Prosciutto and Squash Lasagna”

Ingredients Directions In a large skillet, brown the pancetta. Set aside but leave the drippings. Chop the carrots and onions and add to the pan. Cook for 5 minutes, then add the leeks. Season with Nature’s Seasons and cook for 8-10 minutes. Turn off heat, then add the cooked chicken and pancetta to the vegetableContinue reading “Chicken and Vegetable Cobbler”

Ingredients Directions Peel the honey nut squash, trim ends off, cut in half, and scoop out strings and seeds. Using two chopsticks or skewers, cut them Hasselback. (You can’t do it without a guide…stop trying.) Drizzle with olive or avocado oil and sprinkle with Nature’s Seasons. Bake at 350 degrees for 20 minutes. Meanwhile, combineContinue reading “Honey Nut Squash and Stuffing”

TAC Salad & Poached Eggs Ingredients and Directions Slice the avocado and cherry tomatoes into bite sized pieces. Combine with corn and salt to taste. (TAC = tomatoes, avocado, corn and it goes with everything!) Poach the eggs in water and vinegar. Plate with TAC salad, drizzle with chili crisp, and salt to taste. SavoryContinue reading “Brunch Game Strong – Episode 7”

Ingredients Directions Brown the sausage in a large soup pot. While the sausage is browning, peel the sweet potatoes. Chop all potatoes into bite sized pieces and dice the onion. When the sausage is mostly browned, add the potatoes and onions and let them begin to soften. After a few stirs, add five cups ofContinue reading “Sweet Potato and Corn Chowder”