Featured Recipes

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Spring Chick Pea Salad

1 bunch asparagus, trimmed

1 bunch radishes, cut into ½ dice

2 10oz cans chick peas, drained and rinsed

2 cups fresh peas cooked, or frozen (thawed)

2 Tbsp diced red onion

10 oz manchego, roughly shredded


1 large garlic clove

1 tsp Dijon mustard

Zest of 1 lemon

Juice of 1 large lemon

¾ tsp oregano

½ tsp curry powder

1 Tbsp honey

1/3- ½ cup olive oil

Salt and Pepper


Preheat oven to 400 degrees. Place asparagus and radishes on baking tray and drizzle with olive oil,salt, and pepper. Roast for 10-15 minutes, or until just tender.  While vegetables are roasting make thedressing by combining all ingredients in a food processor and blending untilwell combined.

Dice roasted asparagus into 1-inch pieces and toss in alarge bowl with roasted radishes, chick peas, peas, diced onion, and dressing.Coat well, season generously with salt and pepper, and finish with shreddedcheese.

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Valley Shepherd Goat Cheese, Bacon, & Rosemary Tart

1 prepared pie crust (see below)

2 ½ cups heavy cream

3 large eggs

6 slices thick-cut bacon

2 valley shepherd goat cheese logs, sliced ½ inch rounds

1 tsp chopped fresh rosemary

Salt and Pepper


Preheat oven to 400 degrees. Roll out pie crust and press up the sides into 11 inch tart pan. Place in refrigerator for at least 30 minutes.

In a large skillet on med-high heat cook bacon until crispy on each side. Drain well and set aside.

Meanwhile, in a large bowl whisk together eggs and heavy cream until well incorporated. Mix in chopped rosemary, and season well with salt and fresh cracked pepper.

Distribute bacon evenly on the bottom of the prepared crust, and pour egg mixture over. Top with goat cheese rounds. Place in oven on bottom rack for approximately 20 minutes, or until golden brown and center is just set.


1 cup all-purpose flour

1 stick (1/2cup) unsalted butter

Pinch salt

3 Tbsp cold water

Pulse together flour, butter, and salt in a food processor until coarse – pea-sized approximately. Add water one tablespoon at a time, pulsing for just 15 seconds after each addition. Gather dough and shape into a round disk, wrap in plastic and store in fridge for 2 hours. Roll out onto a floured surface when ready to use.

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Pumpkin Vanilla Bean Cheesecake with Gingersnap Crust

Gingersnap Crust

8 oz gingersnap cookies

¼ cup chopped pecans

3 Tbsp butter, melted

1 Tbsp granulated sugar

Pinch of salt


3 (8oz) packages of cream cheese, softened

1 (15oz) can pumpkin puree

¼ cup heavy cream

3 large eggs

1 ½ cup granulated sugar

1 tsp vanilla beanpaste (or vanilla extract)

1 tsp ground cinnamon

½ tsp ground nutmeg

¼ tsp ground cloves

¼ tsp ground ginger

Vanilla Bean Whipped Cream

1 cup heavy cream

¼ cup granulated sugar

1 tsp vanilla beanpaste (or vanilla extract)


For the crust: In afood processor, pulse together the cookies and pecans until ground fine. Add butter, sugar and salt, and mix until combined. Transfer into a 10-inch spring form pan pressing down firmly. Chill for at least 30 minutes.

For the filling: Preheat oven to 350 degrees.

Beat cream cheese for 1-2 minutes or until soft. Add pumpkin puree and heavy cream, and mix well until combined. Add eggs one at a time, stopping to scrape the sides of the bowl as needed. Reduce speed to low and add in sugar, vanilla, cinnamon,nutmeg, cloves, and ginger. Mix well until smooth and all ingredients are incorporated.

Pour filling into thepan with prepared crust. Place into the oven on the middle rack and bake for approximately 50-60 minutes. The center should jiggle slightly. Turn the oven off, open the door very slightly, and let the cheesecake sit for 15 minutes.  Remove from oven and allow to cool before refrigerating. Chill for at least 3-4 hours.

For the whipped cream: Place heavy cream, sugar, and vanilla in the bowl. Using an electric mixer, whisk until stiff peaks form. Store in refrigerator until ready to use.

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