Note: I received a box of produce from Misfits Market in order to write this post. Opinions are mine alone.
I really like stuffed artichokes, but the idea of making them has always kind of intimidated me. I finally got up the courage to try them out when I received a box from Misfits Market with four lovely artichokes inside.
If you’ve never heard of Misfits Market, it was born from a mission to bring delicious, fresh, and affordable misfit produce to people everywhere and reduce food waste at a scale that creates positive and lasting impact.
Every box of Misfits produce benefits farmers, helps prevent food waste, and ultimately helps save the environment. Misfits is Philadelphia and New Jersey based but is rapidly expanding. The company rescues produce from regional farms and distributes it throughout the Northeast in three business days or less.
Misfits Market has two sizes of boxes: the Mischief and the Madness with a variety of fruits and veggies in each one. You can learn more about them here.
You’ll see more posts from me showing how I used my box, but let’s get back to the artichokes! My mother-in-law makes a batch of stuffed artichokes around Christmas and I am always amazed with the amount of work they can take! So this version for Baked Stuffed Artichokes is a bit of a cheat. Cutting them in half and baking them takes some of the “stuffing” work out, but not all of it.
Ingredients:
4 artichokes
3 lemons, juiced
4 tablespoons (1/2 stick) unsalted butter
1 large shallot, minced
3 garlic cloves, minced
1/4 cup dry white wine
2 cups Italian breadcrumbs
1 tablespoon fresh parsley, chopped, plus more to taste
I love a good dip. It’s one of my favorite snack to bring to a party — it travels well and are always a hit! As a somewhat recent owner of COSORI 6 Qt Electrical Pressure Cooker and I had yet to use it for beans, so I needed to change that! In case you didn’t know, you can use an electric pressure cooker (or multi-cooker) to cook dried beans relatively quickly, without needing to soak them overnight or boil them for an hour.
This Pressure Cooker Black Bean Dip can be made in about 1 hour, and is creamy and flavorful, and comes topped with all the fixins!
Ingredients:
Seasoning blend:
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
Other ingredients:
1 1/2 cups uncooked black beans, rinsed
1 red onion, chopped and divided
3 garlic cloves, minced
1 (14.5 oz) can diced tomatoes, drained
2 cups vegetable broth or water
1 tablespoon olive oil
seasoning blend (above), or 1 1/2 tablespoons taco seasoning
the zest and juice of 1 lime
1/4 teaspoon hot sauce
For serving:
bell peppers, finely chopped (I used mini sweet peppers for more color)
I know that most of us are probably partied out. But it can never hurt to have some really great (and easy) party appetizer recipes on hand, like these Baked Cranberry Almond Brie Bites, right?
This recipe for Baked Cranberry Almond Brie Bites is a bite-sized version of baked brie wrapped in puff pastry; some versions of baked brie are stuffed with jam and nuts. This mini version uses mini phyllo cups stuffed with brie and cranberry sauce, then is topped with toasted almonds and fresh thyme. Mini phyllo cups (paid link) are typically available in the dessert frozen section of the supermarket.
My goodness, 2018 was a quick year. I cannot believe it’s the end of December! I wanted to post a recipe that would be welcome at any New Year’s Eve party, and with the help of a pressure cooker, can be made in no time with little effort!
This recipe for Pressure Cooker Spinach Artichoke Dip takes just 20 minutes to make – you dump most of the ingredients in (including the frozen spinach, no need to defrost!) and let it do its thing.
It can also easily be doubled to serve a large crowd; just make sure your multi-cooker is large enough to hold it all!
Ingredients (serves 8):
1 (10 oz) box frozen chopped spinach
1 (14 oz) can artichoke hearts, drained and chopped
1 small yellow onion, finely chopped
4 garlic cloves, minced
1 (8 oz) block cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup chicken or vegetable broth
1 (8 oz) container parmesan cheese
1 (8 oz) bag shredded low moisture mozzarella cheese
I’m not sure what took me so long, but I’ve just started using Hungry Harvest. Hungry Harvest rescues produce that would normally go to waste, packages them up in different box options, and delivers it to your doorstep. Each box is customizable, so if you don’t like something in it, you can opt for another product through their website before delivery. There are also add-ons, like eggs, crushed tomatoes, or other fruits/vegetables.
To be honest, I don’t really see an issue with any of the produce I received. Apparently, reasons include that the produce is too big, too small, has some discoloring, are oddly shaped, or there were just too many in the crop. For example, the carrots I used for this post were “randomly sized and have some curve to them.” They still taste the same to me!
Anyways, I am loving having veggies delivered to my house and am experimenting with some new sides to add to my rotation. These carrots are inspired by a dish at a local Italian restaurant in South Philly: Ristorante Pesto. After ordering, they bring out a nice bruschetta plate as well as these awesome balsamic marinated carrots that I couldn’t get enough of! They serve theirs cold as an appetizer, but the below recipe for Balsamic Honey Roasted Carrots can be served either hot or cold.
Note: This is not a sponsored post, but if you’d like to try Hungry Harvest, feel free to use my referral link to sign up. You’ll receive $5 off your first order. I will also receive a credit when you receive your first delivery.
Have you ever purchased an ingredient at the supermarket that you have no clue how you’re going to end up using it? Months ago, I purchased a tube of prepared polenta and honestly just forgot I even had it. During a recent cleaning of my “pantry” (also known as a cabinet that holds dry goods), I came across it again and decided it was time to find a use for it! So now, I present you Grilled Caprese Polenta Rounds!
Prepared, or tubed, polenta is firm and can be sliced into rounds which makes it perfect for grilling. I figured it would make a great summery appetizer, topped with melted mozzarella, fresh tomatoes, and a balsamic reduction!
Ingredients:
1/2 cup balsamic vinegar
1 (16 oz) tube prepared polenta, sliced into 16 rounds
1 tablespoon olive oil, plus more for drizzling
1 (8 oz) container cherry tomatoes
1/4 cup fresh basil leaves, cut into chiffonade (directions below)
Now that grilling season is in full swing, I am grilling anything and everything I can, and yes, that includes Grilled Clams in Lemon Butter Sauce!
This recipe for grilled clams is SO easy, and can be made completely on your grill (just make sure you have a cast iron or other grill-safe pot for the sauce, if not, you can make it on your stovetop).
It’s an awesome appetizer to share with friends, just don’t forget the crusty bready for dipping!
Ingredients:
3 dozen clams
2 sticks salted butter (1 cup)
the juice and zest of 1 lemon
2 garlic cloves, finely minced or pressed through a garlic press
Note: I was sent a box of Vidalia onions to make this post. Opinions are mine alone.
When I first received a box of Vidalia onions, I knew I had to make French Onion Soup. The sweetness of the onions, especially after caramelizing, is perfect for this recipe.
French Onion Soup is a favorite of mine. Who doesn’t love comforting soup with a bunch of bread and cheese goodness on top?
My version below is adapted from a recipe I found on Food Network.
Note: I was sent a copy of The Freds at Barneys New York Cookbook for review. All opinions are mine alone.
The Freds at Barneys New York Cookbook is the definitive cookbook by the celebrated chef and managing director (Mark Strausman) of Freds at Barneys New York, one of New York’s most beloved restaurants with locations in Los Angeles and Chicago.
Barneys New York, with its flagship store on Madison Avenue, is a world-famous cutting-edge fashion destination, and a true New York phenomenon. And since 1996, Barneys’ restaurant Freds at Barneys New York–named after found Barneys Pressman’s son Fred–has been offering in food what Barneys offers in fashion: a luxury destination that provides a level of personal service second to none, where the food keeps their celebrity clientele coming back for more.
In The Freds at Barneys Cookbook, Strausman invites you into the kitchen of this restaurant institution and teaches you how to bring a piece of New York chic into your own home. The cookbook is filled with awesome recipes from the restaurant, such as Belgian Fries or Estelle’s Chicken Soup, Mark’s Madison Avenue Salad or Chicken Paillard, Traditional Bolognese (or Vegan!) or Cheese Fondue Scrambled Eggs, and commemorates all of the delicious recipes Freds has served over the years at the Madison Avenue, Chelsea, Beverly Hills, and Chicago locations.
This recipe for sauteed hen of the woods mushrooms caught my eye. I love mushrooms, especially hen of the woods mushrooms. Also known as maitake mushrooms, these mushrooms have a feathery texture but pack some hearty flavor.
Note: I was sent a bottle of Chabé® Sambal Chili. All opinions are mine alone.
We are big fans of spicy foods in my house. So whenever I am given the opportunity to try a new hot sauce or paste, I always jump at the chance.
Since the moment this little bottle of Chabé® Sambal Chili entered my home, my husband has basically put it on everything. Sambal is a hot sauce or paste made with chili peppers found in Southeast Asian cooking. Chabé® Sambal Chili’s secret formula uses fresh chilies, garlic and a unique artisan technique that adds an explosion of heat and flavor to just about anything you add it to. It’s fairly thick and is incredibly flavorful, so a little bit goes a long way. What I really like about this sambal is that it has a balanced heat — you get the hit of spiciness up front, but it has a hint of sweetness toward the end.
The story of Chabé® Sambal Chili begins in the late 1900’s in the lush islands of Indonesia. The founder’s late grandfather developed one of the earliest recipes for sweet soy, a flavorful base ingredient that was once only available to the locals & chefs in Southeast Asia. Passionate about introducing more sauces that boast indigenous ingredients of Java and share a rich culture with the world, the founder launched a 50-year-old family recipe of Chabé® Sambal Chili. A flavor-rich, savory & sweet blend of fiery Cayenne and Bird’s Eye chili peppers, harvested from the tropical, mountain-side farms of Indonesia, combines with fresh garlic and tropical spices.
source: https://www.chabechili.com
This Spicy Cucumber Salad really shows off the flavors of Chabé® Sambal Chili, and would be awesome as a side at a barbecue. It’s also great as a snack!
Ingredients (makes 4 servings, multiply as needed):
8 mini seedless cucumbers
1/2 cup chopped scallions, plus more for garnish
2 tablespoons chopped cilantro, plus more for garnish
To make, cut the cucumbers in half lengthwise and then chop crosswise into bite-sized pieces.
Add to a medium-sized mixing bowl along with the scallions, cilantro, and chopped peanuts. Toss to combine.
In a separate bowl, mix together the Sambal Chili, toasted sesame oil, white wine vinegar, salt, and garlic cloves.
Pour the mixture over the cucumber mixture, tossing to combine.
Cover and let stand for 30 minutes. Add to a serving bowl and top with more chopped scallions, cilantro and peanuts. Add a pinch of red pepper flakes on top, and serve.
I really love spicy cucumbers. The crunch of the cucumbers with the spicy dressing is just so satisfying!
The Sambal Chili is the start of this dish. It complements the freshness of the cucumbers nicely. The peanuts add another layer of crunch and flavor as well.
You can make this ahead of time, just keep in mind the longer it sits the more time the sauce has to soak into the cucumbers.
This Sambal Chili clearly has a permanent home in my fridge. You can pick up your own bottle on the Chabé® Sambal Chili website.
Note: I was sent a Labell Board to write this post. Opinions are mine alone.
Cutting boards are a staple of any kitchen. They (of course) are used to cut, chop, mince, and dice vegetables, fruits, and protein for meals, but I love to also use them for presentation. There are some cutting boards, like this one from Planches Labell, that need to be shown off!
Labell boards are made from premium Canadian recovered/recycled hardwoods and are produced with the highest production standards. With the new abilities in wood manufacturing Planches Labell has the capacity to take this raw material, otherwise disposed of, and turn it into culinary works of art. Offerings include Rustic Tree-Cut Serving Platters, Paddle Boards, Utility Boards and Butcher Blocks.
To show off this beauty, I decided to make a White Bean-Tahini Dip inspired by a recipe I found on Food Network. This dip is very similar to hummus but uses cannellini beans instead of chickpeas. The added spices of cumin, za’atar, chile powder and garlic powder really amp up the flavor! (Za’atar, specifically the blend I used, is a combination of sumac, thyme, sesame, and salt.)
Ingredients:
Toasted Pita Chips:
2 teaspoons ground cumin
2 teaspoons za’atar
1 teaspoon chile powder
1 teaspoon garlic powder
4 pitas
2 tablespoons olive oil
White-Bean Tahini Dip:
1 (15 oz) can cannellini beans, drained with liquid reserved
Note: I was sent a box of various Bob’s Red Mill products to make the below recipe. Opinions are mine alone.
Lentils are one of those foods that I wish I had experimented with earlier in my cooking. They are easy to cook, really tasty, and packed with nutritional goodness. Just one serving (1/4 cup) of red lentils has 14g of fiber and 13g of protein. Red lentils in particular are great for soups and stews because they cook really quickly and break down when heated, making for a nice thickened base.
This Lemony Red Lentil Soup is adapted from a New York Times Cooking recipe. I mostly kept to the original recipe, but increased the spice and lemon and added in another carrot.
The half chunky half smooth soup is super comforting and makes for a really satisfying lunch or dinner.
My friend and I made this during our cooking day and froze it for future meals.
Ingredients:
3tablespoons olive oil, plus more for drizzling
1large onion, chopped
4 garlic cloves, minced
1tablespoon tomato paste
1teaspoon ground cumin
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/4 teaspoon ground chile powder, plus more for garnish
1quart chicken broth (or vegetable broth to make vegetarian)
Note: This post is sponsored by Moyer Beef. All opinions are mine alone.
This past weekend, we had my parents over for dinner. I had a hankering for Lamb Kofta, which is a dish of ground lamb with spices formed into meatballs and grilled.
My dad isn’t exactly the most adventurous eater, and doesn’t like lamb, so I instead decided to adapt the spices added to kofta into a marinade for beef kebabs. Kofta can be made with any ground meat, but I had some beautiful Moyer Beef’s Rib Kebab meat on hand, so kebabs it is!
Kofta can be made with quite a range of spices, so this recipe is very adaptable. This version uses fresh parsley as well as dried spices to add a different dimension of flavor. I also served it with some tzatziki for dipping.
Ingredients:
Tzatziki (omit to make dairy free):
1 cup plain low-fat Greek yogurt
1/2 cucumber, seeded, finely diced
1 garlic clove, minced
the zest of one lemon
the juice of one lemon
1 tablespoon olive oil
2 tablespoons fresh dill, chopped
2 teaspoons salt
1 teaspoon ground black pepper
Kebab:
4 cloves of garlic, roughly chopped
1/4 cup chopped yellow onion
1/4 cup chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground black pepper
1/4 cup olive oil
2 lbs kebab meat (I used Moyer Beef’s Rib Kebab meat)
Excuse the lack of posts, my husband and I went to Montreal and Quebec City last week, so no cooking for me! Both Montreal and Quebec City are pretty amazing food cities, and I definitely made to eat my way through both. (And yes, we somehow managed to have poutine four times!)
Needless to say, when we returned to Philly, we both were looking to eat a bit… lighter.
This recipe adapted from Cooking Light for Shaved Cucumber Greek Salad is a simple but different take on a traditional Greek salad. It looks fancier than it really is, the only special tool needed is a veggie peeler.
Ingredients:
2 cucumbers
1 large heirloom tomato, cut into wedges
2/3 cup pitted Castelvetrano olives
1/2 cup sliced green onions
1/3 cup feta cheese, crumbled (I suggest using French feta)
We were recently heading to a friends house for dinner and were asked to bring a salad.
I didn’t necessarily want to bring a traditional lettuce-based salad, so I went in search of something that made the most of what’s in season at the moment, like this Peach and Tomato Salad.
