CAULIFLOWER PIZZA CRUST

Ingredients 2 pounds cauliflower florets 1 egg, lightly beaten ½ cup DE PATRICIA melted goat cream cheese 2 teaspoons dried oregano 1 teaspoon dried basil ½ teaspoon sea salt Steps Preheat the oven to 400ºF and line a baking sheet with parchment paper. In a large food processor fitted with an “S” blade, pulse the cauliflower florets several times, until a rice like consistency is achieved. […]

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BOLDER MUSHROOMS

Ingredients SMOKING MIXTURE: ½ cup dry rice ½ cup brown sugar ½ cup ALMA English breakfast 2 TBS crushed black peppercorns 1 TBS whole coriander seeds 4 slices fresh ginger root 4 cinnamon sticks 1 bay leaf 1 tsp whole cloves MUSHROOMS: ½ pound (8 oz) LC boletus 4 large cloves of garlic finely chopped Reduced sodium […]

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GREEN TEA POACHED SALMON

Ingredients  4 bags ALMA green chai 2 half-pound salmon steaks 2 cups boiling water 5 cloves minced garlic 1 tsp. ground ginger 1 tsp. sesame oil 1 tbsp. KNOLIVE extra virgin olive oil 1 tsp. salt/pepper 1/2 lemon Steps Steep tea in water for 2-4 minutes, remove bags and add garlic, ginger and sesame oil […]

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CHAMOMILE BREAKFAST QUINOA

Ingredients 2 cups water 1 cup quinoa, rinsed 2 ALMA chamomile tea bags Optional Toss-ins: honey, chopped nuts, dried fruit, cinnamon Steps Bring the water to a boil. Add the quinoa and chamomile tea bags. Nestle the tea bags into the quinoa so they are covered with water. Reduce heat to a low simmer, cover, […]

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GRILL CHICKEN WITH SPICY PEACH GLAZE

Ingredients 2 cups LORUSSO peach jam 3 tablespoons olive oil, plus more for brushing 2 tablespoons soy sauce 1 tablespoon Dijon mustard 1 tablespoon finely chopped garlic 1 small jalapeno, finely chopped Salt and freshly ground pepper 8 frenched chicken breasts 4 ripe peaches, cut in half and pitted Steps Combine the peach jam, olive […]

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PEACH JAM PIE

Ingredients  95 g of butter at room temperature 65 g of raw cane sugar 1 egg yolk 150 g of stone ground spelt flour 1 pinch of salt Zest of 1 organic lemon 330 g of LORUSSO peach jam Steps Rub butter and sugar together, then add the egg yolk. Add the flour, previously sifted […]

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RATATOUILLE WITH FRIED EGGS

Ingredients 1/2 cup KNOLIVE extra virgin olive oil, divided 1 LC ratatouille 1 egg Crusty bread, to serve alongside Steps Heat 1/4 cup olive oil in a large skillet over medium high heat until shimmering. Add the ratatouille and heat it until your taste. Season to taste with salt and pepper and remove from heat. Heat […]

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PUMPKIN CREAM PIE

Ingredients Crust 2 1/2 cups Honey cereal 3 tablespoons firmly packed brown sugar 1/3 cup butter, melted Filling 1 package (8 oz) gluten-free cream cheese, softened ½ cup granulated sugar 1 cup LC cream of pumpkin 1 ½ teaspoons ground cinnamon ½ teaspoon ground ginger 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1 teaspoon gluten-free vanilla […]

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OCTOPUS WITH CHORIZO AND POTATOES

Ingredients 1 onion, coarsely chopped 3 bay leaves 1 3/4 pounds RAMON PEÑA octopus tentacles 3/4 pound potatoes, peeled and cut into 1/2-inch dice Salt Freshly ground pepper 3 tablespoons KNOLIVE extra-virgin olive oil, plus more for drizzling 2 teaspoons chopped thyme 5 ounces cured chorizo JOSELITO, cut into 1/2-inch dice Steps   Bring a large […]

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PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE

Ingredients 2 tablespoons finely diced shallots 1 scallion (white part only), thinly sliced 1 1/2 teaspoons aged sherry vinegar  13.75 ounces; 16 peppers LC Piquillo peppers, drained 3 ounces DE PATRICIA melted goat cream cheese Olive oil cooking spray 1 teaspoon chopped fresh parsley 1/2 teaspoon chopped fresh thyme Steps Whisk shallots, scallion and vinegar […]

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