Note: I was sent a Flying Fish Can Variety Pack in order to write this post. Opinions are mine alone.
There are some recipes that almost instantly become a go-to comfort food. One of those recipes for me is arroz con pollo. It has a ton of flavor, an assortment of different vegetables, and is wonderfully filling. Plus, it can be made ahead of time and reheated. What more could you ask for?
My husband has recently taken a liking to quinoa, so I thought making a quinoa version of arroz con pollo, or Quinoa con Pollo, would be an awesome spin. Flying Fish’s Can Variety Pack features five different beers including their OnShore Lager. One sip, and I knew it would be the perfect ingredient in (and accompaniment to) my quinoa spin!
If you follow me on Instagram, you have probably seen a couple of posts / stories about the variety pack. The outdoor themed variety pack truly has something for everyone, including two IPAs (Hopfish and Outside IPA), a Pale Ale (XPA), a Session Sour (Salt and Sea), and a Lager (Onshore Lager). The Hopfish is awesome with spicy food, and the outside IPA has been my go-to when I’m relaxing in my hammock, or hanging out with friends on my roof deck. The XPA is Flying Fish’s original beer, and continues to be a staple for a reason; it goes great with everything! The Salt and Sea was the perfect complement to our friend’s crab feast and barbecue. And the Onshore Lager has a crisp, clean finish making it perfect for both cooking with and drinking.
So let me show off that lager!
Ingredients:
2 tablespoons unsalted butter (or olive oil to make dairy free)
6 boneless skinless chicken thighs (about 2 lbs)
1 medium onion, chopped
6 garlic cloves, minced
2 bell peppers, sliced
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried parsley
1 teaspoon sweet paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 1/2 cups chicken broth
1 (12 oz) can lager (I used Flying Fish Onshore Lager)
3 tablespoons Worcestershire sauce (omit to make gluten free)
Note: I was sent a copy of Slow Cooked Paleo by Bailey Fischer. Opinions are mine alone.
On weekends, I do my best to prepare some meals for the week. Typically, that means dinners, but every now and then I’ll bake muffins to have for breakfast. My husband is much more of a “savory” than a “sweet” breakfast eater, so he was thrilled when I was saw this recipe for Slow Cooker Paleo Frittata Jars in Bailey Fischer’s Slow Cooker Paleo Cookbook.
This cookbook is filled with awesome and easy slow cooker meals that are also Paleo, taking out much of the effort of maintaining a paleo diet. Some other delicious recipes include Coconut-Lime Poached Halibut, Simmering Hawaiian Fajitas, and Pumpkin-Maple Pudding.
The concept of these jars is brilliant and can easily be adapted to include whatever you want (perfect opportunity for a “fridge cleaning” breakfast).
Ingredients:
2 2/3 cups thawed hash browns (~2/3 cup per jar)
1 1/3 cups diced butternut squash (~1/3 cup per jar)
1 1/3 cups diced green bell peppers (~1/3 cup per jar)
12 eggs
1/2 cup dairy-free milk (I used unsweetened almond milk)
Note: I was sent samples of Divine Chocolate’s cocoa powder in order to write this post for #Choctoberfest. Opinions are mine alone.
I love baking, especially when it helps me prepare for a busy week ahead while also relieving some of my stress. I do a lot of my food prep for the week during the weekends. When I can, I like to make something for breakfast that is easy to bring to work during the week. One of my favorite make ahead breakfasts is this Cranberry Pistachio Zucchini Bread, so when I received samples from Divine Chocolate, I thought it would be a great opportunity to make a chocolate version for #Choctoberfest. (For more information about #Choctoberfest and details about the giveaway, see my post here.)
Divine Chocolate’s baking like consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. To make this Vegan Chocolate Zucchini Bread, I used Divine Chocolate’s Cocoa Powder. The unsweetened cocoa powder is made with the finest fair trade cocoa, in compliance with fair trade standards. Plus, the packaging is gorgeous!
I wanted to highlight vegan baking in this recipe as well, which isn’t nearly as difficult as it seems. This tasty bread is make without butter or eggs, but includes ingredients that are really easy to come by.
Note: I was sent a case of Imperial Sugar for #Choctoberfest in order to write this post. Opinions are mine alone.
When I first signed up for this year’s #Choctoberfest, I knew I wanted to share this recipe! (for more information on #Choctoberfest, plus the chance to enter our giveaway, check out my post here.)
I haven’t made a brownie recipe in a while, but wanted to make something special for this event. If you aren’t familiar with dulce de leche, its a caramel-like sauce that is made by slowly heating sweetened condensed milk until is is light brown and wonderfully sweet.
I used Imperial Sugar, one of the sponsors of #Choctoberfest, in the brownie batter part of this recipe. I wanted to remind you that they are currently hosting their annual Scary Scramble, featuring delicious fall-inspired recipes using Imperial Sugar’s high-quality sweeteners. Imperial Sugar has been a kitchen staple for over 175 years!
Ok. Back to the recipe. Dulce de leche and chocolate are a match made in heaven. These brownies are sure to become a favorite of yours!
Ingredients:
1/2 cup (1 stick) unsalted butter, plus more to grease the pan
1 cup sugar (I used sugar from our sponsor Imperial Sugar)
I’m so excited for the recipes I’m going to share with you this week; today is the first day of a week long event celebrating all things chocolate! Plus, there’s a pretty amazing giveaway too!
#Choctoberfest is an annual recipe-sharing event. I’m joining other food bloggers from around the world to create delicious chocolate recipes. This year, over 70 bloggers are joining together for a week full of chocolate cakes, pies, cookies, puddings, tarts, candies, and more. You can follow along by searching for the hashtag #Choctoberfest on Instagram, Pinterest, Facebook, and Twitter. Or, simply follow any of the participating bloggers listed below.We also have some awesome sponsors, who make #Choctoberfest possible every year. Our sponsors have banded together to put together a delicious prize pack worth over $400! Here’s what you get if you win! (Scroll down to enter.)
Candy Gift Pack from blog host Triple Chocolate Kitchen, which includes 180-pack of Lindt LINDOR Chocolate Truffles (dark, milk, and white). Triple Chocolate Kitchen organizes #Choctoberfest, as well as posting chocolate recipes throughout the year.
Chocolate and Cocoa Gift Pack from Divine Chocolate, which includes a variety of high-quality fair trade chocolate bars, cocoa powder, and Divine Chocolate swag. Divine Chocolate’s baking line consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. Their chocolate products are made with 100% cocoa butter and are non-GMO and Vegan Society Certified.
$100 Nordic Ware Gift Card and 40 Pounds of Granulated Sugar from Imperial Sugar. They are currently hosting their annual Scary Scramble, featuring delicious fall-inspired recipes using Imperial Sugar’s high-quality sweeteners. Imperial Sugar has been a kitchen staple for over 175 years!
Collagen Fuel™ Drink Mix Gift Pack from Primal Kitchen. The ingredients in these drink mixes help support hair, skin, and nails. Their chocolate version has organic, fair-trade cocoa and coconut milk powders, with no wheat, soy, or dairy ingredients.
Cracker Gift Pack from Mary’s Gone Crackers. The lucky winner will get to try a variety of crackers, many of which pair well with chocolate (check their recipe page for ideas!). Mary’s products are vegan, cruelty-free, and organic.
Fig Spread Gift Pack from Dalmatia Spreads. With flavors like sour cherry, plum, blackberry, and orange, you’ll find that several of Dalmatia’s fig-based spreads work well in chocolate recipes. Use as a filling for crépes, serve warm over ice cream, or spread onto toast. They even have a fig cocoa spread that uses fair trade cocoa.
Alkaline Water Pack from Perfect Hydration. Wash down all those delicious chocolate desserts with Perfect Hydration water. This 9.5+ pH alkaline water helps to effectively restore and rebalance the body to optimum pH levels. This water goes through a 9-stage filtration process, has no added sodium, chlorine, or fluoride, and is packaged in recyclable BPA-free bottles.
Kitchen Conversions Chart and Etsy Gift Card from Moonflower Mountain. Winner chooses the colors for this flower-adorned conversion chart, which makes it easy to double any recipe or convert from cups to tablespoons.
This is a prize pack worth over $400! Open worldwide, except where prohibited. Must be 18+ to enter (21+ in some locations). One lucky winner will be drawn randomly on October 20, 2019 and contacted via email. See terms and conditions for more details.
NOTE: I was sent Carthage Co.‘s Dadasi Dinner Plate in order to write this post with a recipe for Marinated Swordfish. Opinions are mine alone.
Unsurprisingly, I have quite the affinity for dishware. I especially love plates, bowls, and platters that are matte (they present and photograph beautifully!) No matter how pretty dishware is, I still need it to work for my lifestyle, so I look for options that are microwave and dishwasher safe as well.
I was recently introduced to Carthage Co., which offers exquisite, ethically-sourced pottery made by Tunisian artisans, including plates, glasses, pitchers and serving-ware. The best part? This artisan stoneware is both attractive and affordable, plus its dishwasher and microwave safe! Named after the ancient city of Carthage that once served as a connecting point of Mediterranean trade, the Carthage Co. mission is to provide a valuable point of connection that starts in Tunisia and ends at your dinner table. The company works to honor and empower Tunisian artisans and create jobs in the U.S., partnering with local manufacturers that employ and empower their communities with dignity and equity.
source: Cathage Co.
I immediately gravitated toward their Dadasi collection, which is even more beautiful in person. I personally love the basalt color, it really make the food served on it pop!
I wanted to show off my snazzy new plate with a recipe that’s really become a staple in my household: Marinated Swordfish, served over rice with sautéed baby bok choy. I’m not going to pretend it’s the prettiest recipe, but it sure looks nice on the Dadasi plate, doesn’t it? It’s amazing what a difference a good looking plate can make to the presentation of a meal!
This recipe requires very little hands-on time, but you do need to allot some time for the swordfish to marinate.
Ingredients:
1/4 cup low sodium soy sauce (or coconut aminos/tamari to make gluten free)
Note: I received a bottle of Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract in order to write this post. All opinions are mine alone. #BetterYourBake
How is it already nearly October? Every fall, time seems to speed up and the months for the rest of the year just fly by! With so much happening in the fall, it makes sense that it feels like things are in fast forward. But it’s important to take the time to step back and do something you enjoy amid all the chaos.
Nielsen-Massey was nice enough to remind me of that, and sent me a bottle of their Madagascar Bourbon Pure Vanilla Extract to do what I love: bake! Recent studies have shown that creative activities, such as baking, help people feel more relaxed and happier in their everyday lives.
But in order to benefit from the mindful nature of baking, basic techniques must first be mastered. To help learn some new baking tricks, Nielsen-Massey has developed “Better Your Bake,” which delivers technique-based videos, tips and tools to help home bakers learn and master the basics of baking with the help of Nielsen-Massey products.
I was asked to show off my newest learned skill after watching some of Nielsen-Massey’s videos: how to temper chocolate. It takes some effort, but it’s easier than an initially thought!
Tempering chocolate is typically used for special occasions and results in a smooth, glossy chocolate coating that dries shiny and has a crisp snap
The process involves divvying and melting a portion of the chocolate, stirring in the reserved chocolate and heating the whole batch to the required temperature
Tempered chocolate is great for cake pops, fruit, candy molds and more
So, what could be better than chocolate covered bacon? This recipe, from Nielsen-Massey’s website, originally developed by Pastry Chef Jessica Ellington, is for Maple Bacon Cupcakes, topped with a maple buttercream frosting, crumbled bacon, and a half slice of chocolate dipped bacon. And yes, they are every bit as delicious as you are imagining!
Nielsen-Massey has a bunch of videos that are helpful for this recipe, so I’ve linked to them throughout the post.
Ingredients:
Maple Bacon Cupcakes
8 slices of bacon, cooked and crispy
8 tablespoons unsalted butter (1 stick), room temperature
Note: I was sent OXO’s 8-Piece POP Container Baking Set in order to write this post. Opinions are mine alone.
Have you picked up on my love of S’mores yet? 🙂 As a city girl, I don’t get the opportunity to enjoy an actual s’mores over an open fire very often, so I love creating the same flavors at home in baked goods and other treats. So you know I jumped on the opportunity to make a batch of Marc Murphy’s Smores Cookies to support Cookies for Kids’ Cancer.
Every year, OXO makes a commitment to donate up to $100,000 to Cookies for Kids’ Cancer, donating $100 for every blog post (like this one). In order to help me make this post, OXO sent over their new 8-Piece POP Container Baking Set.
source: https://www.cookiesforkidscancer.org/
I have been using POP Containers for years, and couldn’t wait to use the new and improved versions! As always, the POP containers are a must-have to keep your pantry organized. The clear containers are airtight, stackable, space-efficient, and the new versions are completely dishwasher safe! I use POP containers for everything from my baking supplies to grains, lentils, dried beans… you name it! The 8 piece baking set includes two 0.4 qt containers (great for baking powder, chocolate chips, coconut flakes, etc.), one 1.1 qt container (perfect for brown sugar), and two 4.4 qt containers (sized to fit 5 lb bags of flour and sugar), along with some other baking-centric goodies: two 1/2 cup scoops that secure to the underside of the lids and a brown sugar terracotta saver that keeps brown sugar soft and clump-free. Besides now being completely dishwasher safe, another upgrade is the handy fill line, so you don’t overfill your POP containers.
source: oxo.com
I couldn’t wait to fill up my new POP containers. I used the 4.4 quart containers for flour and sugar (I clearly need to add sugar to my grocery list!), and added the 1/2 cup measuring scoops to the containers. I filled the 1.1 quarter container with light brown sugar, and, after soaking the Brown Sugar Saver in water for 15 minutes, secured it to the underside of the lid.
Lastly, I filled the 0.4 quart containers with baking soda (hooray! no more worrying about the potency of my open baking soda!) and my graham cracker crumbs.
I adjusted the original recipe just a bit, so visit this link if you’d like to see the original.
Philly a is a food town. I joke that when people come to visit, all I want to do is show off our restaurants and bars (although our museums, parks, and history are not too shabby either.) I love all of the different food events that happen in Philly as well – festivals, “weeks,” and of course, competitions. The region’s largest food competition is nearly here – the Philly Burger Brawl.
Philly Burger Brawl, now in it’s 9th year, is switching things up a bit this year with a new date in the fall and an all new, even larger, location at the Navy Yard. This year, over 60 Philadelphia region restaurants will fire up the grills and battle for Burger Brawl presented by Jim Beam. The grills come out and the gloves come off on Sunday, September 15, 2019, with VIP gates opening at 1:00pm and general admission opening at 2:00pm. Attendees are invited to enjoy all-you-can-eat samples of the very best burger in Philadelphia and then vote for their favorite. Food critics, writers and celebrity judges will also name one winning burger, “Judge’s Choice.”
source: phillyburgerbrawl.com
Tickets are on sale now at phillyburgerbrawl.com for $45 for advance general admission (or $50 at the door) which includes samples and one free cocktail. VIP tickets are also on sale for $100 with perks like early entry, a VIP lounge and unlimited drinks. Children under 10 are free, no ticket required. Children must be accompanied by an adult. Twenty-one with identification to drink. Parking is free. Event is rain or shine.
source: phillyburgerbrawl.com
This event is one of my favorites because of its philanthropic side – all proceeds go to The Fund for the School District of Philadelphia to support hardware needs to implement math and reading literacy programs in underserved elementary schools. Specifically, event proceeds support hardware needs to implement math and reading literacy programs in underserved elementary schools. Past proceeds have helped fund the purchase of Chromebooks and associated equipment in many Philadelphia Schools. The hardware has enabled schools to implement curriculum plans where the hardware requirements were otherwise unfunded.
Here’s a list of all attendees:
Bainbridge Street Barrel House
Barbuzzo
Bernie’s University City
Black Cat Tavern
Brick & Brew
Brickwall Tavern
BurgerFi
Chic-a-delphia
Craftsman Row
Culture on the Circle
Del Frisco’s Steak House
Elevation Burger
Flannel
Frankie and Jimmy D’s
Greenhouse, New Hope
Hanks Place
Hard Rock Café
Harper’s Garden
Hip City Veg & Bombon Bar
JT Brewskis Pub
Lucky’s Last Chance
m2o Burger
Milk Boy
Misconduct Tavern
Moonshine Philly
New Wave Cafe
Outlaw’s Burger Barn & Creamery
Pineville Tavern
PJ Clarke’s
Profeta Farms
Prohibition Tap Room
Ripplewood Whiskey & Craft
Rouge
Sabrina’s Cafe
Second District Brewing
Shrimpy’s BBQ
Steam Pub
Stove and Tap
Taproom on 19th
The Bercy
The Common
The Red Owl Tavern
Three Monkey’s Café
Tradesman PHL
Tredici Enoteca
Twenty Manning
Twisted Tail
Village Whiskey
Vintage Wine Bar & Bistro
Yards Brewing Company
So how did the Philly Burger Brawl come to be? In 2011, Maggie and Rob Wasserman created a culinary competition on the playground of The William M Meredith Elementary School. They invited several of their restauranteur friends to duke-it-out with their best burger – The Philadelphia Burger Brawl was born! The Burger Brawl team partnered with The Fund for the Philadelphia School District to provide financial management and direction. Together they engaged leadership in the Philadelphia School District to help identify literacy programs that required funds to be launched. Since 2011, the Philadelphia Burger Brawl has raised over $283,000.00 (and counting!) to fuel much-needed programs.
source: phillyburgerbrawl.com
To highlight the event, I wanted to share a take on my personal vote for best burger in Philly. My favorite burger I’ve ever had in Philly was about two years ago. Yes. It was that good that I still think about this burger ALL the time. One of my favorite bars, Watkins Drinkery, has a rotating seasonal menu that always includes awesome burgers (and other food. Seriously, their menu rocks). But their Fall 2017 menu had the BEST burger – “signature beef blend, shaved pumpkin, whipped bleu, pistachio, brioche.” So this little burger is my ode to that fantastic-ly awesome burger.
Ingredients:
1/2 sugar pumpkin or squash of your choice (I used 1/2 Kabocha Squash, a couple of Delicata Squash would be great too)
4 oz whipped cream cheese
4 oz blue cheese
1 1/2 pounds ground beef (I used a blend of 80% lean and Wagyu ground beef)
Note: I was sent a copy of The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker for review. Opinions are mine alone.
I’ve mentioned many times before how much I love my multi-cooker. I tend to use it a lot on weekends to help prep meals for the week, but it’s also a life saver on weeknights — you can get a delicious meal that tastes like it’s been cooking all day on the table in 45 minutes or less!
So when I heard about a new cookbook that is going to be published soon (September 24, 2019 to be exact) that has a ton of awesome multi-cooker recipes, I was excited to check it out.
The Big Book of Instant Pot Recipes: 240 Must-Try Dishes for Your Multi-Function Cooker (paid link) by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains, and Stefanie Bundalo contains 240 recipes for every occasion that the authors have adapted for the Instant Pot, and the vast majority of these recipes take less than 45 minutes, making home-cooking and family meal time simple, fast, and delicious for readers of all levels of cooking experience.
Divided into eight thorough chapters, Breakfast, Lunch, Soups and Stews, Pastas, Mains, Sides, Desserts, and Condiments and Sauces, The Big Book of Instant Pot® Recipes offers readers a plethora of healthy dishes that will take less than 45 minutes to prepare and are great for every occasion. Moreover, nearly all the dishes are either vegan, gluten-free, dairy-free, or paleo-friendly, accommodating all dietary needs.
I think most people know how great pressure cookers can be for tough cuts of meat, so I wanted to try one of the meatless options in the cookbook. This Pressure Cooker Mushroom Bourguignon is a simplified (and meatless) version of a French classic — typically a beef stew braised in red wine / beef broth.
Ingredients (serves 4):
2 tablespoons olive oil
2 tablespoons unsalted butter (or margarine to make dairy free)
1 (8 oz) container sliced mushrooms
1 (8 oz) container whole mushrooms, cut in half
1 (4 oz) container gourmet mushroom blend
1 medium yellow onion, chopped
2 medium carrots, peeled and sliced into rounds
1 celery rib, chopped (or kept in larger pieces if you intend to remove)
salt and pepper, to taste
1/2 teaspoon dried thyme
2 cloves garlic, grated
1 tablespoon balsamic vinegar
1 cup dry red wine
1 cup water
3/4 cup beef or vegetable stock, divided
1 oz dried mushrooms
1 tablespoon cornstarch
2 tablespoons tomato paste
cooked egg noodles (optional, substitute mashed potatoes for gluten free)
One of my favorite cookbooks right now is Run Fast. Cook Fast. Eat Slow by Shalane Flanagan and Elyse Kopecky. If you haven’t heard of it, be sure to check it out. It’s filled with awesome recipes geared toward athletes, so I reference it all the time to make quick meals for my runner husband on weeknights.
A favorite recipe of ours from the cookbook is Pesto Pasta with Sardines, which got me thinking about anchovies, and how awesome they would be incorporated into classic pesto for an added boost of omega-3s, vitamin A, protein, iron, and a whole bunch more (those little guys really pack a nutritional punch!)
This pesto is freezable so it’s perfect as a make ahead condiment for super busy nights. It’s also super quick to make!
Ingredients (makes 1 pint):
1 cup extra-virgin olive oil, plus more for storing
Before I share the recipe for these absolutely amazing Tahini Millionaire Bars, I first wanted to describe what a traditional Millionaire Bar is. Millionaire Bars, or Millionaire Shortbread, are layered bars consisting of shortbread, caramel, and chocolate.
I love making millionaire bars as a make ahead dessert for parties.
Recently, I was experimenting with the concept of millionaire bars, but wanted to try to incorporate a new flavor into the mix – tahini!
Tahini is made from ground sesame seeds and has a consistency a bit thinner than peanut butter. The nutty flavor works great with chocolate and caramel!
This recipe for Tahini Millionaire Bars also uses almond flour to bring out even more nuttiness, so these bars are also gluten free!
I mentioned in a previous post that I had the opportunity to try a box of Misfits Market, a Philadelphia-based company that rescues produce from regional farms and distributes it throughout the Northeast. (Check out my last post to learn more about them!)
The box came with an assortment of fruits and vegetables: Mushrooms, Pears, Artichokes, Mango, Lettuce, Bell Peppers, Butternut Squash, Spinach, Corn and Cucumbers. I highlighted the artichokes in my recipe for Baked Stuffed Artichokes, so today I want to share a simple recipe using fresh mango.
I absolutely love mangos, and there is nothing quite like a perfectly ripe mango. They are delicious just on their own, but this recipe for Mango Peach Lassi is a simple make ahead recipe that you can enjoy for breakfast on the go!
If you’re looking for some guidance on how to cut a mango, this tutorial from Real Simple is super helpful!
Chicken Riggies is a pasta dish native to Utica, NY consisting of chicken, peppers, and rigatoni in a spicy tomato-cream sauce. So why exactly is a Philadelphia-based blog posting a version of Smoked Chicken Riggies?
I had my first taste of this dish while visiting Utica earlier this year and loved how comforting the dish is!
A few months prior, I also had the opportunity to try some dishes from Cry Baby Pasta, an Italian restaurant that recently opened in Queen Village. Since then, I’ve been back for dinner as well, the food it awesome!
Source: Drew Callaghan
The restaurant, owed by restaurateurs Bridget Foy and Paul Rodriguez, offers a casual and warm atmosphere with a menu focusing on Italian fare prepared by husband-and-wife team chefs David Gilberg and Carla Concalves. (Gilberg and Concalves’ previous restaurant Koo Zee Doo was one of my absolute favorite restaurants in Philadelphia!)
Source: Society Hill Farms
The menu’s Italian fare is a mixture of traditional Italian dishes along with influences from Gilberg’s upbringing in Rochester, NY. Favorite items of mine include the meatballs with tomato and smoked ricotta, Bainbridge greens (Gilberg’s twist on Utica greens), the grilled sardine brochette, and, of course, the Rigatoni with vodka sauce, pancetta, smoked chicken and cherry peppers– an elevated version of Chicken Riggies.
Source: Kory Aversa
My version, Smoked Chicken Riggies, is an at-home version of Cry Baby Pasta’s dish. Chicken Riggies (especially when using smoked chicken sausage and pancetta) has a ton of flavor and comes together in no time, perfect for weeknight meals!
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
