Ginger Pear Bread

1cup pealed, cored and chopped pears (or 1 small can)

1/2 cup white sugar

1/2 tsp ground ginger

1/4 tsp ground cloves

1/3 cup oil

1 tsp vanilla

2 eggs

1 cup flour

1 tsp baking soda

1/4 tsp baking powder

1/2 tsp salt

1/2 cup chocolate chips

1. Toss chopped pears, with sugar, ginger and cloves in large bowl.  Set aside and let the sugar dissolve in the pear juices (if using canned pears, drain the juice before chopping them and discard).

2. Preheat over to 325.  Grease a 8x4 inch loaf pan.

3. Stir vegetable oil, vanilla extract, and eggs into the pears.  In separate bowl, combine flour, baking soda, baking powder and salt.  Add flour mixture to the pear mixture and stir gently to combine.  Add chocolate chips.  Pour the batter into the prepared loaf pan.

4. Bake in the over until golden brown and toothpick comes out clean, about 40 minutes.

For 9x5 loaf pans.

*Double entire recipe and increase oven temp to 350.

Recipe: Heather

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Overnight Oats 1

Peanut Butter and Banana
1/2 cup Unsweetened vanilla Almond milk (or whatever you use at home)
1/2 cup old fashioned oats (quick oats not recommended but OK) 1 tsp chia seeds
1/4 tsp vanilla
1/2 tsp cinnamon
2 TBSP creamy peanut butter
1/2 banana, chopped into cubes
1/2 TBSP honey


Place milk, oats, chia seeds, vanilla and cinnamon in pint size mason jar.  Mix together.
Place peanut butter in jar, then top with banana.  These do not get mixed in.  Drizzle bananas with honey.
Place in fridge overnight (or for a few hours if you don’t have time).
Take out of fridge, mix it up and enjoy!
*optional – sprinkle with a few almond slivers before eating.

Strawberry and Banana
1/2 cup Unsweetened vanilla Almond milk (or whatever you use at home)
1/2 cup old fashioned oats (quick oats not recommended but OK)
1 tsp chia seeds
1 tsp vanilla
1/2 banana, chopped into cubes
3 strawberries, diced
1/2 TBSP honey

Place milk, oats, chia seeds, and vanilla and place in pint size mason jar.  Mix together.
Place bananas and strawberries in jar  These do not get mixed in.  Drizzle fruit with honey.
Place in fridge overnight (or for a few hours if you don’t have time).
Take out of fridge, mix it up and enjoy!
         *optional – sprinkle with a few almond slivers before eating.
         * Strawberries can be replaced with blueberries as well

Recipe:  Heather

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Overnight Oats 2

Apple Cinnamon

1/2 cup Unsweetened vanilla Almond milk (or whatever you use at home)

1/2 cup old fashioned oats (quick oats not recommended but OK)

1 tsp chia seeds

1/2 tsp vanilla

1/4 tsp cinnamon

1/8 tsp nutmeg

1 apple, diced

1 TBSP honey

Place milk, oats, chia seeds, vanilla, nutmeg and cinnamon in pint size mason jar.  Mix together.

Place apples on top.  These do not get mixed in.  Drizzle apples with honey.

Place in fridge overnight (or for a few hours if you don’t have time).

Take out of fridge, mix it up and enjoy!

*optional – sprinkle with a few almond slivers or walnuts before eating.

Peaches and Cream

1/2 cup Unsweetened vanilla Almond milk (or whatever you use at home)

1/2 cup old fashioned oats (quick oats not recommended but OK) 

1 TBSP heavy cream (optional)

1 tsp chia seeds

1 tsp flax seeds

1/2 tsp cinnamon

1/2 cup chopped peaches (fresh or canned)

1 TBSP honey

Chopped Walnuts (optional)

Place milk, cream, oats, chia seeds, flax seeds, and cinnamon and place in pint size mason jar.  Mix together.

Place apples in jar  These do not get mixed in.  Drizzle fruit with honey.

Place in fridge overnight (or for a few hours if you don’t have time).

Take out of fridge, mix it up and enjoy!

         *optional – sprinkle with walnuts

Recipe: Heather

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Sheet Pan Honey Apricot Chicken

4 boneless, skinless chicken breasts

1/4 cup freshly squeezed orange juice

1/4 cup apricot preserves

1 TBSP honey

1 TBSP minced garlic

1 TBSP soy sauce (can substitute with tamari or coconut aminos for a gluten-free option)

1/2 tsp salt, or more to taste

1/4 tsp pepper

1 lb. asparagus (about 1 bunch), woody ends removed

1/2 bag baby carrots

Instructions

1.Preheat oven 400. Line a baking sheet with foil and coat with non-stick cooking spray.

2.Place chicken breasts in the center of the prepared baking sheet. Place carrots along the outer ends of the baking sheet.  Season chicken and carrots with salt and pepper.

3.In a small bowl, whisk together orange juice, apricot preserves, honey, garlic, soy sauce, salt and pepper. Brush about 1/2 of the apricot dressing over the chicken and carrots, reserving remaining for later.

4.Bake for about 20 minutes, or until chicken is almost cooked through.

5.Remove pan from the oven and switch oven setting to BROIL.

6.Place asparagus on the tray around the chicken. Baste chicken, carrots and asparagus with remaining apricot dressing.

7.Place tray under the broiler and cook for an additional 6 minutes, or until asparagus is tender and chicken is crispy.

Recipe: Heather

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Chicken Caprese w/balsamic glaze

4 boneless, skinless chicken breasts 
4 slices FRESH mozzarella cheese
4 slices tomato
4 large basil leaves

Balsamic Glaze
1 tablespoon butter
2 garlic cloves, finely minced 
1/4 cup red onion, finely minced
1/3 cup of balsamic vinegar
1 tablespoon course mustard
1 tablespoon honey

Prepare chicken on the grill. 
As chicken is cooking, in small frying pan, add butter, onions and garlic.  Saute until translucent, about 2 minutes.  
Add in balsamic vinegar, mustard, and honey.  Using a whisk, stir everything together.  
Reduce head to medium low and let simmer 3-5 minutes stirring entire time.  Set aside. 
Once chicken is cooked through top with slice of mozzarella cheese, basil leaf, and then tomato slice.  Leave on grill until cheese just starts to melt.
Remove from grill.  
Drizzle with balsamic reduction and serve warm.

*we like to serve this garlic mashed red potatoes (homemade or pkg)

Recipe: Heather

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Caramelized Spicy Green Beans

 1 lb. fresh green beans

2 TBSP light brown sugar

1 TBSP soy sauce

1/2 tsp. dried crushed red pepper

1 medium-size red bell pepper, sliced

1/2 medium-size sweet onion, sliced

1 tsp. peanut oil or olive oil

3/4 tsp. seasoned salt

Cook fresh beans in boiling salted water to cover 1 minute; drain. 

Plunge green beans into ice water to stop the cooking process; drain well, pressing between paper towels. 

Stir together brown sugar, soy sauce, and dried crushed red pepper. 

Sauté bell pepper, onion, and green beans in hot peanut oil in a large skillet over high heat 3 to 5 minutes or until beans look blistered. Sprinkle with seasoned salt. 

Remove from heat; add soy sauce mixture to green bean mixture, and stir to coat.

Recipe: Robin

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I Love You Focaccia Bread

2 3/4 cups lukewarm water

1 1/2 tablespoon granulated yeast

1 tablespoon sea salt

2 tablespoons sugar

1/4  cup extra virgin olive oil

6 1/2 cups unbleached all-purpose flour

sea salt

finely chopped fresh rosemary

1. Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.
2. Mix in the flour using a large wooden spoon or sturdy large whisk until all flour is incorporated.
3. Cover (not airtight), and allow to rest at room temperature until dough rises and begins to collapse (or flatten on top), approximately 1 1/2 to 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 4-5 days.
5. Prepare 9x13 inch pan by greasing well with about 1 tablespoon of extra virgin olive oil. Preheat oven to 450˚F.
6. Pull about a 1/4 of the dough and pat into the oiled 9x13 pan. Allow to rise until doubled in size, then press all over with your finger to dimple.  
7. Brush dough with olive oil and sprinkle with fresh rosemary and sea salt. Bake at 450˚F for approximately 15-20 minutes or until golden. 
8. Removed from oven and allow to cool on a cooling rack. Slice into squares or strips.

**Optional:  Serve with extra virgin olive oil for dipping.

Alison’s Revisions:  We like this sprinkled with sea salt, Peppercorn season mix (that I gave you with your bread buckets) and Parmesan. 

*pizza cutter works great to cut into strips 

     **best when eaten fresh

Recipe: Alison

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Creamy Tortellini Soup

1 pound ground Italian sausage, browned

4 cups beef broth

1 brown onion, chopped

2 large carrots, chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 TBSP Italian seasoning

2 tsp. beef bouillon powder

1/2 tsp. salt

1/4 cup cornstarch mixed and dissolved in ¼ cup water

4 1/2 cups (36 oz) cream or half and half

1 (12 oz) packet three cheese tortellini (I used dried not fresh)

5 cups fresh baby spinach

1 cup milk

Instructions:

1. Place the browned sausage, onion, carrots, celery, garlic, Italian seasoning, beef bouillon powder, salt, and broth in a 6-quart slow cooker. Cover and cook on high for 4 hours or low for 7 hours.
2. Uncover and skim any fat that is sitting on the top of the soup with a spoon; discard. Stir in the cornstarch mixture with the half and half or cream. Add the tortellini and mix well. Cover again and cook on HIGH heat setting for another 45 minutes until the soup has thickened, and the tortellini is soft and cooked through.
3. Add in the spinach, pressing the leaves down to completely submerse into the liquid. Cover again for a further 5-10 minutes until the leaves have wilted.
4. Pour in milk in ⅓ cup increments, as needed, to reach your desired thickness and consistency (I needed 1 cup); taste test and season with extra salt ONLY if needed, and pepper to suit your tastes.

Serve with crusty warmed bread

**This can also be made on the stove top.

Recipe: Alison

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