Cranberry Pear and Sage Stuffed Mushrooms

Liza MacLeod

Ingredients:

Directions:

  1. Preheat oven to 450 F. 
  2. Remove the stems from the mushroom and put the mushroom caps on a baking sheet drizzled with the Wild Mushroom and Sage Olive Oil. 
  3. Chop the mushroom stems. Mix with the sausage, portobello, egg, 1/4 cup of bread crumbs, parsley, seasoning, balsamic, olive oil, salt and pepper. 
  4. Add the filling to each mushroom cap.
  5. Mix the Parmesan cheese with the breadcrumbs and sprinkle over each mushroom cap. 
  6. Bake for 20-30 minutes until the tops of the stuffed mushrooms are golden brown. Serve immediately. Enjoy!

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Apple Walnut Trail Mix

Liza MacLeod

Ingredients:

Directions:

  1. Preheat oven to 300 F and line a baking sheet with parchment paper. 
  2. Place all ingredients in a bowl and mix well. 
  3. Pour on the baking sheet and spread into an even layer. 
  4. Bake for 25 minutes until the nuts are golden brown. 
  5. Remove from oven and allow the trail mix to completely cool before serving. Enjoy!

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Stuffed Apricots

Liza MacLeod

Your next cocktail party is waiting for these delicious stuffed apricots. They are easy to make and a fun app, especially for the gluten free crowd.  

Ingredients:

Directions:

  1. Spread about a teaspoon worth of ricotta cheese onto each dried apricot.
  2. Sprinkle a few pomegranate seeds on top of each one.
  3. Chill the apricots in the fridge, covered, before serving.
  4. Mix together the honey and balsamic.
  5. When you are ready to serve, drizzle honey and Balsamic over each one.

If you’d prefer, you can use pecans instead of pomegranate seeds or do a combination! 

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Bagel Please!

Tracey Wilkinson

Ingredients:

    • 8 oz. Whipped Cream Cheese
    • 3 oz. Capers (for garnish)
    • 4 oz. Smoked Salmon
    • Sprigs of Fresh Dill (for garnish)
    • 1 teaspoon Sicilian Lemon Balsamic
    • 1 teaspoon of Herbes de Provence EVOO

Instructions:

  • Stir the cream cheese, balsamic and oil together in a small bowl until well combined
  • Spread on a toasted bagel
  • Garnish with Salmon, Capers and Dill

Enjoy!

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Black Mission Fig and Garlic Bruschetta

Liza MacLeod

Ingredients

  • 4-5 large tomatoes (or 5-6 plum tomatos)
  • 2 Tablespoons  Garlic Olive Oil
  • 1 Tablespoon  Black Mission Fig Balsamic
  • 1/4 cup basil
  • 1/4 cup parmesan cheese
  • Salt and pepper for seasoning

Directions:

  1. Dice the tomatoes and finely chop the basil. 
  2. Toss all ingredients together in a serving bowl. Mix until the tomatoes are covered with the balsamic and oil. 
  3. Serve over crostini's or with a fresh baguette. Enjoy!

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Persian Lime Guacamole

Liza MacLeod

Ingredients:

  • 2 large ripe avocados
  • 1 small plum tomato
  • 1 small red onion
  • 1 bunch cilantro
  • 2 Tbsp lime juice
  • 2 Tbsp  Persian Lime Olive Oil
  • A pinch of  Himalayan Sea salt

Directions:

  1. Mash the avocados in a medium sized bowl. Dice and rinse the tomato to get rid of all the seeds, dice the onion, coarsely chop the cilantro, and add them all to the avocado.
  2. Pour in the lime juice and olive oil and mix together. Add sea salt to taste
  3. This will keep in the fridge in an airtight container for up to 2 days.

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Simple Cranberry & Brie Croissants

Liza MacLeod

This recipe is perfect if you are having a brunch and can't think of what else to make that will really WOW your guests! Or if you just love a simple yet elegant breakfast!

Ingredients:

  • 6 croissants 
  • 1 jar of Cranberry Compote 
  • 1 block of Brie 

Directions:

Preheat oven to 350 F.

Place croissants on a cookie sheet. Spread the cranberry compote on the top of the croissant. Place two slices of brie on top. 

Bake for 5-10 minutes or until the cheese is melted. Serve immediately and enjoy!

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No Fuss Appetizer!

Tracey Wilkinson
Ingredients:
  • 1 Jar Bella Cucina Tomato Jam
  • 1 teaspoon Worcestershire sauce
  • 1/2 tablespoon lemon juice
  • 1 teaspoon horseradish (adjust to taste)
  • Lemon for Garnish
Directions:
  • Combine all ingredients in a small bowl and adjust to your taste. 
  • Cut the lemon in sections and place them in a decorative bowl or individual glasses for fun.

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Smoked Salmon with Rosemary and Lemon

Tracey Wilkinson

This hit the spot this morning:

Ingredients:

  • 8 ounces cream cheese
  • 1/2 lemon (or use a drizzle of Sicilian Lemon Balsamic Vinegar)
  • Himalayan  Sea Salt (to taste)
  • freshly ground black pepper (to taste)
  • 1/2 loaf whole wheat sandwich bread (8 slices)
  • 1 baguette (sliced 1 inch thick)
  • 8 ounces smoked salmon
  • 1/4 cup Rosemary Extra Virgin Olive Oils
  • 1 tablespoon Medium/large Capers
  • Fresh Rosemary (garnish)

Directions:

  • Preheat oven to 350 degrees. Arrange baguette slices in a single layer on a rimmed baking sheet.
  • Brush the slices evenly with olive oil. Bake until lightly toasted, about 15 minutes.
  • Slice the lemon into 1/4 inch pieces
  • once baguette slices are done, let them cool
  • To assemble, start with a dollop of cream cheese on each baguette, add lemon & salmon slices, capers, salt pepper and rosemary.
  • Serve and Enjoy!

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Game Day Stuffed Mushrooms

Liza MacLeod

This recipe is simple, delicious, and perfect for game days!

Ingredients:

  • 18 whole mushrooms
  • 1 tablespoons  Garlic Olive Oil
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon onion powder
  • Garnish with Basil or Parsley (optional)

Directions:

  1. Preheat oven to 350 F.
  2. Take stems out of mushrooms, chop about 1/4 of them.
  3. Heat oil over medium heat and add chopped mushroom stems. Stir and heat until most of the moisture is gone. Then add cream cheese, parmesan cheese, pepper, cayenne pepper, and onion powder. Stir until smooth. 
  4. Fill each mushroom cap with a spoonful of filling and place on a cookie sheet.
  5. Bake for 20 minutes.
  6. Add Garnish Enjoy!

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