Three Easy Recipes To Entertain

Charcuterie Board

The holidays (again) are just around the corner! Seasons are changing, weather is shifting (sort of, I’m in LA :p) and we are gearing up for spring and summer. I’ve rounded up three easy recipes to entertain a party for Easter! I love the holidays surrounding spring time because it’s just a great transition to new themes of recipes and ingredients in season. These three recipes are easy, fast, simple and can all be purchased at the Whole Foods Market 365 in Santa Monica, CA! This time on my shopping trip, I spent time in their cheese + charcuterie section a long with their amazing pastas and ready made pesto sauces. Read more for the full recipes for the most perf Easter recipes!

Cheese & Charcuterie Board

You can mix and match whatever you’d like for this. We used the below but there are SO many ways you can switch it up. Pick whichever kind of meats you prefer and cheese you like and it will make the most amazing personalized board. Generally, charcuterie and cheese boards are made up of one soft cheese and one hard cheese, with fruit, nuts and cured meats. Go crazy! Whole Foods Market 365 has a huge selection of this so you seriously can’t go wrong!

Directions:

All you really need to do is prep your ingredients and place them on your platter. You can use a cheese board, a cutting board or even a plate. I like to place on the cheese first, then the meats, and then the little toppings like cornichons and nuts.

TIP! you can definitely make this ahead of time and store covered in your freezer. It’s a great party favorite and you really can’t go wrong.

What you’ll need:

  • cornichons
  • goat Milk/Brie Cheese Wheel
  • gouda
  • djon mustard
  • parmesan crackers
  • raisin crackers
  • 2-3 mandarins
  • Prosciutto
  • Macadamia nuts
  • blackberries
  • calabrese
  • red pepper
  • basil for garnish
  • you can also serve some toasted baguette as well
Charcuterie Board

Pesto Pasta with Spicy Miso Mushrooms

Directions:

Boil a pot of water for the fettuccine, once boiling, place pasta in for about 1-2 minutes until al dente.

Place in a pan with the pesto sauce, a little bit of olive oil and water if needed.While thats getting ready, make your miso mushrooms for the topping. Heat olive oil in a pan and add your mushrooms first. Let them sweat and add salt and pepper and let them sauté for 10 minutes.

After that, add sliced garlic, miso paste, Sriracha chili sauce/oil of your choice, sesame oil, soy sauce and let that caramelize a bit for another 15 minutes.

At this point, your pasta with the pesto should be ready. Time to plate! Add your pesto fettuccine and top with the spicy miso mushrooms.

Tip! Serve and cook in one skillet so its less mess (+ great presentation!) and you can serve “family” style so everyone can get their own serving.

Ingredients:

To make the mushrooms:

  • 1 lb assortment of mushrooms 7 cloves sliced garlic
  • 3 mushroom boxes
  • 1 tsp garlic miso paste
  • 1/2 T tsp chile oil
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • 1/2 T soy sauce
  • 1 tsp sriracha
  • garnish: lemon, cilantro last salt and pepper to taste

 

 

 

 

Pesto Pasta

Mix n’ Match Salmon + Zucchini Toasts

Directions:

Start to grill your salmon with paprika, Chile flakes, garlic powder, salt and pepper about 4-5 minutes on each side until seared and cooked through. Set aside and sprinkle on 1 lemon zest and 1 lemon juice.

While thats grilling, shave your zucchinis and mash 2 avocados and toast your bread of choice.

Time to assemble! Take your toasted bread and add on your mashed avocado, ribboned zucchini, the cooked and flakey salmon and top with sesame seeds. Make this vegan by removing the salmon and serving it with just avocado and zucchini.

Ingredients:

  • 1 tsp paprika
  • 1 tsp chile flakes
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 1 lemon juice
  • 1 lemon zest
  • 2-3 zucchinis (shaved with a peeler)
  • 2 avocados (mashed)
  • Bread of your choice (we used whole wheat sliced bread) It would also work really well with crostini as little appetizer bites.
  • 2-3 filets of Scottish salmon

 

 

Keep up with me on Instagram @lindseyeatsla!

Salmon Toasts

Butternut Squash “Mac N’ Cheese” Stuffed Shells

Butternut Squash Stuffed Shells

This Butternut Squash “cheese” stuffed shells recipe is the perfect alternative to a cheesy mac’ n cheese or stuffed pasta shells sauce. Not to mention it’s SO easy! We cooked up these stuffed shells that are filled with roasted butternut squash, sautéed spinach, sage and mixed with Calfia Unsweetened Almondmilk and nutritional yeast. Read on the full recipe and lotsa pics!

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Directions:

  1. Start by making your roasted butternut squash. Cook the cubes in a 400 degree oven until cooked through and tender. Add salt and pepper to taste. (keep your oven on for when it’s time to put in the pasta).

  2. Place your squash blender with 1/2 cup soaked cashews (just put them in water overnight), my 5 spice, nutritional yeast, cayenne and olive oil. Blend until a thick paste/sauce forms. This will be for your stuffing.

  3. Split the paste into half and leave the other 1/2 in the blender and add an 8oz can of tomato sauce or tomato sauce of your choice, the other 1/2 raw cashews and 1/4th cup of almondmilk until a sauce forms, this will be the mac n cheese sauce. Set aside both the paste for stuffing and the sauce.

  4. Start to sauté your spinach. All you have to do is heat a pan with 1 tsp olive oil and add in spinach until it wilts. Optional to add in sage to fry it up as well. Once done, mix this with the butternut squash paste for the stuffing.

  5. While the spinach is sautéing, boil your pasta according to the package instructions, drain. You want them al dente.

  6. Get a baking dish and place your butternut squash sauce on the bottom layer of the dish. Then, gently place the shells in your pan or baking dish and start to stuff them with your paste mixed with the sage and spinach. Top with more sauce and place in the oven just so everything is the same temperate and the flavors can combine, for about 10-15 minutes.

  7. Top with either pine nuts or cashews, spinach and sage. Serve along side extra sauce if someone wants more! Enjoy!

Ingredients:

  • 1/4th cup Califia Unsweetened Almondmilk
  • 3-4 cups cubed butternut squash
  • 1/2 cup soaked cashews (in water overnight, allows for easy and smooth blending and sauce)
  • 8oz can tomato sauce
  • 1/2 cup raw cashews (this is optional! if you want to use all soaked, you can) Lindsey's 5 spice: 1 tsp pepper, 1 tsp salt, 1 tsp paprika, 1 tsp chile flakes, 1 tsp garlic powder
  • 1/2 cup nutritional yeast
  • 1 tsp cayenne
  • 2-3 tsp good olive oil
  • 1 box of large pasta shells
  • 2 cups spinach
  • sage for garnish
Butternut Squash Stuffed Shells

Lamb Coconut Curry with Pickled Red Onions

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Hello perfect, tender, juicy, spicy delicious lamb coconut curry! Take it up a notch by making your own (easy!) homemade curry paste and tons of toppings like pickled red onions, mint, lime wedges and more. We used lamb loin chops from American Lamb and put both egg noodles and served along side white rice just for more options with serving. Now.. let’s get into it! Full recipe below!

Ingredients:

  • 2 cups coconut milk 
  • 1 package of egg noodles 
  • 4 American Lamb Loin Chops 
  • 1 tsp fish sauce 
  • 4 tsp sugar 
  • 2 tsp salt 
  • 1 tsp pepper 
  • 3-4 cups of water 

Curry Paste:

  • 1/3 cup shallots
  • 1/3 cup fresh garlic
  • 1/3 cup ginger 
  • 1/2 tsp paprika 
  • 1/8th tsp dried lemongrass 
  • 1 tsp salt 
  • 3-4 fresh coriander seeds 
  • 1/2 tsp cumin 
  • 8-10 dried chiles of choice 
  • 3 tsp oil

Garnishes (optional): cilantro, pickled red onion, jalapeño, lime wedges, mint, pickled red onions, Chile flakes

Pickled Red Onions:

  • 1-2 red onions, thinly sliced 
  • 1/2 cup Rice Wine Vinegar
  • 1/2 cup Vinegar
  • 1/2 cup Water
  • 1 tsp peppercorns
  • 1 tsp salt
  • 1 tsp sugar 
  • 2-3 chiles
  • 1/2 beet chopped (for color and slight flavor)

Directions: 

  1. Make your curry paste first by slicing shallots, garlic, ginger and seeded and slicing your dried chiles. Place in a pan (without oil) and just char for about 10-15 minutes. 
  2. Place in a blender with paprika, lemongrass, salt, coriander, cumin and oil. Mix until a paste is formed. Add water if needed. Set aside. 
  3. Make your pickled red onions by slicing red onions and adding in your vinegars, water, pepper, salt, sugar chiles and a beet for color. Set in your fridge for 1-2 hours or keep overnight. 
  4. Once your onions and curry paste are ready, get the curry ready. Get 4 American Lamb Loin Chops and sear them in a big pot. Once seared and crusted, add in 2 cups of coconut milk and bring to a boil. Once bubbling, about 10-15 minutes, add in sugar, pepper salt and fish sauce. Let simmer for 1-2 minutes and add in your water and the curry paste. You can add as spicy as you’d like it, but we added about 1/3rd cup. 
  5. Let your curry simmer and reduce a bit and let lamb cook through and get tender about 20-30 minutes. If it gets too thick, you can always add water. 
  6. Once the lamb is tender, take it out and use a knife or fingers to tear apart and cube the lamb loin chops. Place the cubes back in the curry and stir for another 2-3 minutes. 
  7. When your curry is just about done, make your egg noodles according to the package instructions and start to spoon your curry in a bowl, add your noodles and garnish. 
  8. We added fresh mint, cilantro, pickled red onions, jalapeño, lime wedges and chili flakes but you can add whatever you’d prefer! Serve along some jasmine rice + enjoy!   
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Game Changer: At Home Pork Bulgogi with Bacon Cheese Fondue

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KBBQ is one of my restaurant staples, there is nothing better than heading to Korean barbecue, eating banchan and ordering up (one of my favorites) bulgogi. Bulgogi is a thinly sliced marinaded meat with pears, garlic, ginger and soy sauce. I love getting this and what’s awesome is you can totally make this @ home. I paired the FARMER JOHN® Pork Tenderloin w a All-Natural Bacon Cheese Fondue. 

Some, not all, Korean BBQ spots, also serve some of their meats with cheese, where you watch it melt with your cooked meat to dip in like fondue. I notched it up by adding some FARMER JOHN® All-Natural Bacon. Although not as traditional, the smells in the air of your kitchen, and taste once it’s ready, will make you truly feel like you just stepped into your favorite KBBQ spot. 

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FARMER JOHN® Pork Tenderloin Bulgogi

  • 1 pear grated
  • 5-6 cloves of garlic grated 
  • 1 tsp ginger grated
  • 1/4 cup soy sauce
  • 1 tsp red pepper flakes
  • 2 tsp sesame oil
  • 1 tsp sesame seeds 
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp oil 
  • FARMER JOHN® Pork Tenderloin

Directions:

  1. Slice Farmer John Pork Tenderloin in thin strips, prepping it for your bulgogi marinade.
  2. Prepare your marinade items: 1 pear grated, 5-6 cloves of garlic grated, 1 tsp ginger grated, 1/4 cup soy sauce, 1 tsp red pepper flakes, 2 tsp sesame oil, 1 tsp sesame seeds, 1 tsp salt, 1 tsp pepper, 1 tsp oil. Add meat and set aside to marinate until rest of ingredients are ready.
  3. Once you have everything ready, get a pan hot with oil and start to grill your marinaded bulgogi. You can do this over a BBQ flame or you can use a pan on your stove, both work fine. 
  4. Grill about 6-7 minutes on each side, until charred and cooked through.

FARMER JOHN® All-Natural Bacon Cheese Fondue

  • 3-4 tsp of FARMER JOHN® All-Natural Bacon (1/2 for inside the fondue, 1/2 for garnish) 
  • 1 cup Gruyere Cheese (shredded)
  • 1 cup Swiss Cheese (shredded) or you can use Emmentaler or Cheddar
  • 2 garlic cloves 
  • 1 T white wine 
  • 1 tsp dijon vinegar 
  • 1 tsp flour 

Directions:

  1. Cube and crisp bacon. 
  2. Shred cheeses and get a pan hot with white wine, dijon and 2 garlic cloves. 
  3. Coat shredded cheese in flour and slowly add in melted cheese in batches. Keep mixing until a creamy fondue sauce forms, add in bacon and mix before it’s completely finished. Keep on low heat until ready to eat.
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Other: (if you want to make your bulgogi and fondue in a bowl!)

Radish & Zucchini Salad

  • 2 thinly sliced watermelon radish 
  • 2 thinly sliced zucchini 
  • 1 tsp sesame oil
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • some greens of your choice 
  • and 1 cup of sushi rice (cooked according to package instructions)

Directions:

  1. Once your bulgogi is marinating and your fondue is melting, you can start to prep your rice and salad. 
  2. Slice your veggies for your salad and prep your rice according to the package instructions. Slice watermelon radish, zucchini and mix with sesame oil, olive oil, salt, pepper and garlic. 
  3. Create your bowl! Place your greens, your rice, bulgogi and the salad. Place a side bowl for the fondue topped with bacon. Enjoy!

and there you have it! at home KBBQ! 

*this blog post is sponsored by The Bacon PartyFarmer John

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Charcuterie + Cheese Board ft. Marinated Olives

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There is legit nothing better than a big cheese and charcuterie board, right? This is my take on a Mediterranean/Antipasto board with all types of goodies including prosciutto wrapped bread sticks, flatbread, salami, mint and marinated manzanilla olives (the ones I used are from Spain!) with mozzarella, garlic and rosemary. All you need is a big board and to organize all your ingredients and then start to assemble. It's the best just for dinner for 2 (or 1, guilty!!), a bigger dinner party or a holiday party, get together. Who's bringin' the wine? 

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Full Items + Recipes for the Marinated Olives:

  • crackers
  • proscuitto 
  • breadsticks
  • almonds 
  • mint
  • charcuterie meats 
  • pita or flatbread
  • grapes 
  • tomatoes
  • feta cheese (cubed. chopped 1 tsp rosemary, mint, pepper, 1/2 tsp oil + mixed!) 
  • hummus

For The Olives: 

  • 1/4 cup olive oil
  • 3 sprigs rosemary 
  • 1 tsp salt
  • 1 tsp pepper
  • 1/6 cup mozzarella 
  • 8 cloves garlic 
  • 1 tsp red pepper flakes 
  • 1/6th cup Manzanilla Olives

Directions:

  • Assemble all your ingredients. Cube and make your feta cheese mixture.
  • Mix and stir your marinaded olives. You can save this overnight or wait till it's marinaded 30-1hr. 
  • Serve + enjoy! 

#haveanoliveday #ilovespain #healthylifestyle

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Cauliflower Crust Pizza

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Looking for an alternative to the OG pizza? Look no further, this cauliflower crust pizza is healthier than pizza dough, made of entirely cheese and cauliflower. Cheese is optional, if you'd like to make a vegan or raw pizza, it's possible, but the cheese does give a lot of flavor to this. It is an easy healthy alternative to pizza that will satisfy your craving. 

In this recipe, I used Fourth Creek Foods sweet red pepper relish in the tomato sauce, it gave a sweet and nice kick to the sauce. This sauce came in my Hatchery box and if you'd like to try out your first tasting box for 50% off, use the code LINDSEYEATS and click here to purchase.

[recipe title="Cauliflower Crust Pizza" servings="2" time="40 minutes" difficulty="Medium”]

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Cauliflower mixture:

  • 1/2 head of cauliflower
  • 3 cloves of garlic
  • salt/pepper to taste
  • 1/2 cup of shredded cheese
  • 1 egg

-put these ingredients in a blender (except the egg, mix that in after)

-then place in the microwave for 8 minutes, fluff with a fork, and set aside, then make your sauce and prep your toppings

Sauce:

  • 4 cloves of garlic
  • 2 tomatoes
  • 1/2 small onion
  • 1/2 jalapeno
  • 1 tsp sweet red pepper relish
  • 1/2 lemon
  • salt, pepper, garlic, paprika and dry basil to taste

-Put all these ingredients in the blender till formed into a sauce

Toppings:

  • Zucchini
  • 1/2 red onion
  • 1 tomato

-preheat oven to 350 degrees and form the pizza shape with the cauliflower mixture, put in the oven for about 10-15 minutes

-take out and then put your sauce and then your toppings (really put any toppings you like) on the pizza and put it back in the oven until the cheese is melted and the crust is cooked the way you like! Enjoy!

*Inspired by Blogilates

[/recipe]

Messhall Kitchen

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Messhall Kitchen, located in Los Feliz, has a large menu with fantastic choices, especially their cocktail program, which changes themes monthly. This month's theme is Harry Potter. All the juice is squeezed in house, achieving that super fresh taste, and the combinations work perfectly, giving off an interesting take on Harry Potter. Staples include the fried chicken sandwich and oysters. Take a look at the pictorial essay of Messhall Kitchen below.

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Fried Chicken Sandwich with hot honey aioli, red onions, lettuce and pickles

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Oysters (dozen)

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Hot Wings Tokyo Style

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Banana Cream Pie

Now for the cocktails....

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Polyjuice Potion

151 rum, persimmon syrup, grapefruit, lemon, sherry float

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Felix Felicis

Ford's gin, Lichi Li liquer, agave, lemon

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Amortentia

El dorado rum, creme de cacao, creme de menthe, angostrura, cream, egg white

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Draught of Living Death

scotch, cio ciaro, yellow chartreuse, meyer lemon bitters

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Pepperup Potion

Corralejo Reposado tequilla, cynar, peppercorn syrup, mint

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Messhall Old Fashioned

Four roses bourbon, sugar, bitters

Prosciutto Bites with Sriracha Butter

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With the New Year coming up, this appetizer is perfect for a party and super simple to make. The saltiness from the prosciutto and the brie go together with the spiciness from the Sriracha butter and then pair with a perfect crunch bite from the cracker!

The Sriracha used to make the the butter is from Hatchery , as well as the Laguna Salt smoked salt topping. Hatchery  sends monthly boxes with tasting ingredients and by using the code LINDSEYEATS, you can get your first tasting box for $10. Recipe below! 

[recipe title="Prosciutto Bites with Sriracha Butter" servings="N/A" time="15mins" difficulty="Easy"]

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Crackers (any kind you like) Brie Cheese Smoked Salt Sriracha Butter (softened, room temp) Salt Pepper Garlic Prosciutto

Mix the softened butter with the Sriracha and put some salt, pepper and garlic and mix around.

Assemble by placing the Sriracha butter and then a slice of brie cheese topped with the prosciutto and then sprinkle with the smoked salt.

[/recipe]

Doma Kitchen

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A sweet spot located in Manhattan Beach, Doma Kitchen is bringing amazing flavors filled with local and fresh ingredients.

I had a remarkable experience enjoying the beautiful decor and delicious Doma Kitchen staple dishes. The owner, Angie, is friendly and really passionate about food and her culture. The menu contains all different types of cuisine but has a strong emphasis on European & Central Asian dishes, some from her background in Ukraine. When food tastes good, even more than good, one can notice it's due to the amount of passion and love put into the meal and this shine through here at Doma Kitchen.

We tasted traditional dishes with a healthy and unique twist. Starting with Borscht, then Housemade Chicken Dumplings in Broth, Braised Rice "Plov" with veggies & herbs, Uzbeck style, and ended with tea and Pumpkin cake, marshmallow whipped cream & caramelized apples (gluten free!). Continue reading for photos and a full run down of the dishes.

We started off with some black and hibiscus iced tea served in cute mason jars. While waiting for Angie to arrive, I took a look at the menu. Serving happy hour from 3-6 on Monday-Friday with $1 off beer and wine as well as many discounted appetizers and sides. The menu is diverse and contains many Californian dishes like wraps, tartines, sandwiches and french fries and then some other dishes that are very cultural, these are the dishes we tried.

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First off was the Borscht. This is a Ukrainian style soup with beets, cabbage and local natural grass fed lamb, fresh dill, bavarian rye bread and a side of sour cream. Everything we tried was phenomenal, but this was by far my favorite dish. Doma Kitchen took on this Borscht and transformed it into a healthier dish. Normally, it is much heavier but this was light and with the grass fed lamb, it brought a strong and tender flavor. The flavor of the soup was sweet and savory, bringing pieces of cabbage and tender, tasty lamb. This dish is extremely light, yet filling, and the flavors just sing in unison. What you do is put some sour cream in the soup with some bread. They ship their Rye Bread from Germany, it is extremely fresh and delicious. When you have this soup with the sour cream, it brings it to another level. I cannot wait to come back here and get this soup again.

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Next was the dumpling soup. These are Siberian style housemade dumplings, local cage-free chicken, chicken broth, fresh dill and of course - a side of sour cream. The dumpling dough was made in-house and this shows through with the bite. It is velvety, soft, and extremely fresh. The dill gives the chicken inside and the broth a hearty flavor. I am a fan of chicken dumplings and these were some of the best I've had. The flavors of all the chicken with the chicken broth was fantastic. All the local and cage free, grass fed meat and poultry is a strong way to be healthy and to feel lighter when having a meal.

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After the soup, we tried Braised Rice "Plov" with veggies & herbs. It had veggies like Garbonzo Beans and a sauce as well as tomatoes and onions. There were also raisins in the rice dish and I am normally not a huge fan of raisins in rice, but this worked perfectly together. The turmeric and spice blend in the rice worked perfect and all the flavors acted with one another, making this a pretty awesome rice dish.

A seasonal dessert was up next, Pumpkin cake, marshmallow whipped cream & caramelized apples (gluten free!). The fact that this dessert dish is gluten free really brings a smile to my face. Although I am not gluten, some people are allergic or that is their choice to not eat gluten and at restaurants especially, there are not a lot of gluten dessert options, and if they do have it, it's not very tasty. However, this was a great taste of marshmallow whipped cream with the cinnamon caramelized apples presented on a tree tray in a mason jar.

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Overall, this was an amazing spot. I enjoyed everything and every bite. The freshness was strong and the flavors all worked together. I left feeling full, and a good full. Not a full after a hamburger and french fries, this was the full we need to be. From a filling yet light and locally, free ranged and fresh lunch. Be sure to check out Doma Kitchen, maybe I'll see you there next time! Planning my next visit already.

Marinated Tofu & Vegetable Spring Rolls

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Spring Rolls sometimes have a bad "wrap". However, this Tofu Spring Roll recipe is flavorful and delicious! The tofu has a special marinade and is then grilled on the fire featuring Salsaology's Ancho Chile & Tamarind Sauce from my Hatchery Box! This is a fast and easy recipe as well that is light and full of color and flavor!

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Continue reading for the recipe...

Tofu:

  • 1 Block Tofu cut long, soak first with a paper towel
  • 3 T Ancho Chile & Tamarind Sauce
  • 1 T Soy Sauce
  • 1 Tsp Rice Vinegar
  • 2 Tsp Sesame Seeds
  • 1 T Olive Oil
  • Salt, Pepper, Garlic < Sprinkle desired, but not a lot of salt
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Vegetables:

  • 2 Persian Cucumbers (cut thin)
  • 1 Handful of Shredded Carrots
  • 1 Red Onion (thinly sliced)
  • 1/2 Lemon Juice

Dipping Sauce: 

  • 1 1/2 Soy Sauce
  • 1 1/2 Ponzu
  • 1 1/2 Rice Vinegar
  • 1 T Siracha
  • 1/2 Tsp Sugar
  • 1 T Water
  • Salt, pepper, Garlic

Mix all the tofu components together and marinade for 20 minutes - 2 hrs.

Meanwhile, cut your cucumbers and onions and set aside, sprinkle on some salt, pepper and garlic as well as 1/2 lemon for extra flavor.

Grill tofu on the fire until it is crunchy on the outside and add all components together for the sauce.

Assembly your tofu and veggies and seal shut with rice paper/spring roll wrappers!

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Blueberry & Lavender Honey Lemonade

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In this month's Hatchery box, I received something special, Lavender Honey! I am a sucker for anything flowery tasting so this was PERFECT for me! I decided it would go extremely well with a lemonade, and then also wanted to add blueberry for extra flavor and color. This lemonade is perfect for the end of summer, especially since today in Los Angeles, it was HOT out.

Hatchery is a monthly subscription tasting from $20.00 that delivers taste testing ingredients. You can also buy separately so when you taste something you LOVE, you can buy it bigger! It is truly an amazing company and I am so thankful I'm part of the Hatchery Family! All the products that I've tasted so far have me crawling back wanting more and makes my juices flow with endless recipes for you guys! If you haven't checked out Hatchery, click HERE!

or: hatchery.co!

Click read more to view the full recipe and BENEFITS (yes, benefits! This recipe is great for your systems especially for flus, colds or energy!) for this lemonade as well as an unboxing and description in what is in this month's box of ingredients.

Blueberry Lavender Honey Lemonade

Makes about 4-6 cups

What you'll need:

  • 5 Cups Water
  • Juice of 2 Lemons
  • 2 T Honey Lavender (or to taste, at the end I drizzled a little more in)
  • Pink Himalayan SEA salt (any other type of sea salt is fine)
  • 1/4 Cup Sugar
  • 1/2 Cup Blueberries

How:

  • In a pot on medium heat, simmer the blueberries, 1 cup of water and 1/4 of sugar until it boils and the sugar is dissolved
  • Bring the heat to low and add in the 2 T of lavender honey
  • Let sit for a couple of minutes, turn off the fire and add in a little less than 1/2 tsp of sea salt
  • Allow the syrup mixture to sit for about 10-20 minutes
  • Meanwhile, in a pitcher, juice your 2 lemons and add 4 cups of water, stir
  • Strain the blueberry honey mixture into the pitcher and place in the fridge until cooled
  • You can add more water to dilute it depending on how sour/sweet you want your lemonade
  • Save some blueberries and lemon slices for garnish, and pour some ice cubes in a glass and pour!
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Benefits:

  • Lavender Honey is rich in Tyrosine. Tyrosine is used to make neurotransmitters and these can help prevent brain conditions. The Lavender Honey from New Kirk Honey is raw, unfiltered so it still contains all of its original enzymes and nutrients. Benefits of honey in general give you energy, helps with allergies, helps memory, helps with sleep and more! Just to name a few!
  • Blueberries are antioxidants. They can also help prevent aging, may lower blood pressure and heart disease and give a great dose vitamin C.
  • Lemon relieves anxiety, cleans blood, weight loss and helps digestion.
  • If you wanted you can substitute the sugar for more honey to make this even healthier.

Now onto the items in this month's HATCHERY BOX! 

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Yai's Thai Medium Thai Salsa http://www.yaisthai.com/

Salsaology Ancho Chile & Tamarind Sauce http://salsa-ology.com/

Newkirk Honey Lavender Honey http://www.newkirkhoney.com/

Greenpoint Trading Co. Jerk Seasoning http://www.greenpointtrading.co/

Sir Kensington's Classic Ketchup http://sirkensingtons.com/

And of course, hatchery.co to sign up for monthly subscriptions!

Fried Egg with a Bacon Jam, Caramelized Onion & Tomato Confit

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Ship and Dip is bringing new types of condiments to the game, for example, Bacon Jam. Smokey yet sweet, this condiment pairs perfectly with anything, like burgers, on top of fries, in sauces, sandwiches, plain! but it also works well with a fried egg. This recipe brings out the Bacon Jam flavor by incorporated a caramelized onion and tomato confit with the bacon jam. The acidity of the lemon juice and the feta cheese pair perfectly with the perfect Bacon Jam by Our Sassy Pantry. Recipe below :)

1 Red Onion

1 Tomato

1 T EVOO

1 Egg

Salt, Pepper, Garlic

2 T Bacon Jam

1/2 of Small Lemon Juice

Scoop of Butter

  • Heat 1T olive oil in a pan and add the onions, diced small, leave in pan until browned

  • Pinch salt and pepper then add in the tomatoes, also diced small then pinch salt, pepper and garlic this time

  • Add the 1T of Bacon Jam and juice of 1/2 lemon and allow to sit and caramelize

  • Transfer to a bowl and get started on the egg: heat the same pan or a new pan and melt a scoop of butter in a pan and then crack the egg

  • Let it cook through and get crunchy on the sides

  • Pour over the mixture and add some cilantro and feta cheese!

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Also featured in the box:

Tomato Soup with Sweet & Tangy Mustard Croutons

IMG_5747 A simple and delicious approach to tomato soup without any milk or cream. Topped with a unique garnish, challah sweet and tangy mustard croutons. The sweet and tangy mustard is from East Shore Foods and pairs so well with the challah bread! Read more for the recipe! 

Tomato Soup:

Prep cutting time: 30 minutes

Cook time: 1 hour

  • 4 cups veggie stock
  • 3 carrots
  • 1 1/2 yellow onion
  • 4-6 cloves of garlic
  • 2 large potatoes
  • bunch of lemon basil
  • bunch of dill
  • salt, pepper, garlic powder and sugar (to taste)
  • splash of red wine (about 1 t)
  • splash of balsamic (about 1 t)
  1. Start cutting and prepping your vegetables, cut them in cubes and make the cuts as consistent as possible for same cooking time
  2. Put garlic and onions first and sweat them out, add a pinch of salt, pepper and garlic
  3. Add the cut potatoes and carrots
  4. Then tomatoes, chiffonade basil and add the dill
  5. Add in the splash of wine and balsamic and mix, pinch of salt and pepper, sugar
  6. Allow to sweat and simmer with the water it's in (wine and balsamic and juices from veggies)
  7. When it starts to simmer, add in the 4 cups of stock and when it starts to boil and your carrots and potatoes are soft, take your blender/hand blender and blend through
  8. Once it is all blended, add more salt/pepper/garlic/sugar
  9. The starch from the potatoes makes the soup creamy so milk and cream doesn't need to be added, at this point you can add in milk or cream if you want your soup more creamy but the consistency after the blending should be smooth and creamy
  10. Let sit and garnish with the croutons and lemon basil (recipe will be below)

Sweet & Tangy Challah Croutons 

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Serves about 1 cup, 8 minutes in the oven

  • 2 sliced pieces of challah bread
  • 3 tsp olive oil
  • 1/2 tsp of salt, pepper, garlic
  • 2 tsp East Shore Foods sweet and tangy mustard
  1. Slice your challah and mix in a bowl with the olive oil, mustard, salt, pepper and garlic
  2. Lay out on a sheet with parchment paper and cook in the oven for about 8 minutes or until the croutons are crispy (depends on oven), I used a mini oven that did not allow me to set a specific temp before so I just did it for 8 minutes but you can preheat your oven to 300-350 and you should be set!
  3. Serve on top of your tomato soup and you're good to go!

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