Seasonal Recipes

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Shiitake Mushroom and Caramelized Onion Quinoa with Crumbled Goat Cheese

1 cup quinoa, cooked to package instructions

1 lb shiitake mushrooms, sliced

1 Tbsp olive oil

3 Tbsp white wine

2 garlic cloves, minced

½ tsp chopped thyme

Salt and pepper

2 ounces crumbled goat cheese

1 small sweet onion, diced

1 Tbsp butter

1 tsp sugar

In a large pan heat olive oil to medium-high. Add mushroomsand brown on each side, being careful not to crowd the pan (you may have to dothis in multiple batches).  Return allmushrooms to pan and add white wine and thyme. Cook until wine is almostevaporated, then add garlic. Cook 1-2 minutes longer. Add mushrooms to quinoawith caramelized onions, salt, and pepper. Top with crumbled goat cheese.

For the caramelizedonions:

Heat butter in a large pan over med-low heat. Add onions, sugar,and a pinch of salt. Cook stirring often and adjusting heat as needed. Ifonions begin to brown too soon add a splash of water and turn heat down. It’simportant to maintain the proper temperature for caramelization. It should takeabout 30-45 minutes. Once onions are soft and deep brown, remove from heat andadd to quinoa.

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Hasselback Sweet Potatoes with Brie & Maple

4 large sweet potatoes

2 Tbsp olive oil

¼ cup maple syrup

¼ cup chopped pecans, toasted

1 16 oz brie wheel, cut into1/8- inch rectangles


Preheat oven to 400 degrees.

Slice 1/8-inch slices acrossthe potato, being careful not to go all the way to the bottom. Place sweetpotatoes on a foil-lined baking tray, and brush liberally with olive oil.Season with salt and pepper.

Roast potatoes or 45 minutesto 1 hour or until tender. Once potatoes are cooked, remove from oven and carefullyplace brie in between the potato slices. Drizzle with half of the maple syrupand return to the oven for approximately 5 minutes or until brie begins tomelt. Remove from oven, drizzle with remaining maple, top with toasted pecans,and serve immediately.

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Roasted Carrots with Burrata, Pomegranate, & Hazelnuts

1 lb carrots, peeled

1 Tbsp olive oil, plus more

8 oz burrata cheese

¼ cup pomegranate seeds

¼ cup toasted hazelnuts

1 tsp Dijon

2 tsp honey

1 Tbsp lemon juice

3 Tbsp olive oil

Salt and fresh cracked pepper


Preheat oven to 400 degrees. Place carrots in single layer on foil-lined baking tray. Drizzle witholive oil, salt, and pepper. Roast 20-30 minutes, turning halfway through. Oncetender, remove from oven and transfer to platter. .

Whisk together Dijon, honey, and lemon juice. Slowly pour inolive oil and whisk vigorously until incorporated. Season well with salt andpepper. Pour over carrots, top with burrata cheese, pomegranate seeds, andhazelnuts. Serve with toasted bread.

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Brussels Sprouts Au Gratin with Horseradish & Parmesan cheese

(Serves 10)

2 lb Brussels sprouts

2 cup heavy cream

2 Tbsp horseradish (from jar)

1 1/2 cups freshly grated parmigiana reggiano cheese, divided into two 1 cup and ½ cup

kosher salt and fresh pepper

1/2 cup breadcrumbs

2 Tbsp butter, melted


Preheat oven to 375 degrees.

Trim the ends off the Brussels sprouts, if needed. Bring a large pot of water to a boil. Add the Brussels sprouts and boil until soft, yet still have a slight bite -- approximately 7 minutes.  Drain Brussels sprouts and rinse briefly in cold water.

Chop the Brussels sprouts roughly and transfer to a buttered 2-quart baking dish.

In a small bowl combine the heavy cream, horseradish, 1 cup parmesan, plenty of salt, and pepper to taste. Pour cream mixture evenly over the Brussels sprouts. 

In another small bowl add the breadcrumbs, 1/2 cup parmesan and butter.  Mix with a fork until all the breadcrumbs are moistened. Crumble evenly over the Brussels sprouts. Bake for approximately 20 minutes, or until the topping browns and cream is thick and bubbly.

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