Category Archives: Sunday Bites

After our snowy trip to Sundance I’ve been craving a taste of summer. It’s clementine season so I picked some up from the market and made some clementine fizzes while planning our new tropical adventure.

Ingredients :

3 clementines

1 teaspoon honey

1 bottle dry white wine

1 bottle sparkling water

Makes 4

Directions :

Put a drop of honey and juice a half a clementine in each glass. Mix well until honey dissolves. Add  white wine, about 6 oz per glass, and top with sparkling water. Garnish with a clementine slice. Enjoy while pretending you’re on a sunny beach.

SUNDAY BITES_BUTTERNUT SQUASH-2 Whenever I get sick, my favorite thing to do is to try out new recipes.  I haven’t been feeling well the past few days. I’ve been dying to try my hand at homemade cheese and figured this would be a great opportunity. I decided to first try my hand at making ricotta cheese for a roasted butternut squash bruschetta recipe. The cheese was super easy to make and the bruschetta is perfect for any holiday gathering.

Ingredients:

1/2  of a butternut squash

1 tbsp extra-virgin olive oil

1 fresh baguette

1 cup homemade ricotta cheese

1/2 white onion

 1/3 cup chopped fresh sage

1 tbsp fresh Italian parsley

1 tbsp raw honey

Salt & pepper

Makes 8 bruschetta slices.

Ingredients for homemade ricotta:

4 cups whole milk

2 cups heavy cream

1 tbsp salt

3 tbsp nice white wine vinegar

Directions:

Start by preheating your oven to 400°F. Cut the ends off of the squash and peel. Cut the squash into small cubes and place on a parchment lined baking sheet. Toss with extra-virgin olive oil, honey, and fresh sage. Sprinkle with salt and pepper to taste. Roast the squash for 30-40 minutes or until tender. Set aside to cool.  While the squash is baking, caramelize your onions by sautéing in olive oil until golden brown.  Assemble by topping each bread slice with ricotta cheese, caramelized onions, butternut squash, sprinkle with finely chopped parsley. Serve and Enjoy.

Directions for ricotta cheese:

First dampen the cheesecloth. Use it to line a sieve and place over a large bowl. Combine the heavy cream, whole milk and a 1 tbsp of salt. Bring to a boil, stirring occasionally. As soon as the milk mixture comes to a boil, remove from heat, stir in the white wine vinegar. Let sit for 1 minute, the cheese will begin to curdle. Drain over the cheesecloth pouring out excess liquid from the bottom bowl as needed. Let sit for 20-25 minutes. Once it has reached a desired consistency (the longer it sits the thicker it gets), wrap in plastic and put it in the fridge until you’re ready to use it. It will hold in the fridge for up to 4 days.

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SUNDAY BITES_BOURBON CREAM-1One of my closest’s friend has been spending  a lot of time at our house lately. She’s going through a tough time with her family.  We’ve offered her our home whenever she needs a distraction from the stress. She’s not a big drinker but loves Bourbon and cream soda. The other day she came over for dinner so I decided to make her something special. I made her this cocktail using her two favorite drinks. She loved it and I loved seeing her smile.

Ingredients:

2 oz. Bourbon

Fresh Mint

1 Orange

3 oz. Cream Soda

3 oz. sparkling water

Serves 1

Directions:

Muddle a few sprigs of fresh mint and a slice of orange in a tumbler. Add ice and pour in bourbon. Stir and strain into a glass over cubes of ice. Add cream soda and top with sparkling water. I ended up putting more soda water in mine but my friend preferred hers on the sweeter side. Garnish with an orange wedge and fresh mint.

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SUNDAY BITES QUINOA-3One of my new favorite recipes is this quinoa salad with an herb trio dressing, sun-dried tomatoes, and spinach. It’s light, healthy and super easy to make. Enjoy and happy Sunday.

Ingredients:

2 cups cooked quinoa

1/2 cup packed sun-dried tomatoes

 1 cup chopped basil

1/2 cup chopped mint

1/2 cup chopped parsley

1 garlic clove

1/3 cup olive oil

1/3 cup fresh lime juice

1 cup baby spinach

Directions:

Using a food processor blend the 3 herbs, olive oil, lime juice, and garlic until smooth. Season with salt and pepper. Drain excess oil out of your sun-dried tomatoes by letting them sit in a small strainer over a bowl. Roughly chop the spinach into long ribbons. Combine quinoa, sun-dried tomatoes and spinach in a large bowl and add the desired amount of herb dressing. Garnish with fresh basil and serve cold.

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SUNDAY BITES AVOCADOS-1This Sunday I wanted to share a super easy recipe for a healthy snack I have been making all summer. These are avocado cups with grated cauliflower rice and tomatoes with red pepper. They’re technically raw and vegan but you can just ignore that part. Happy Sunday!

Ingredients:

2 avocados

Half a head of cauliflower

1 small red pepper

Handfull of cherry tomatoes

Green onion

Salt and pepper

Makes 4 avocado cups

Directions:

Start by grating the cauliflower. Mix with finely chopped red pepper and green onion. Season with salt and pepper to taste. Cut avocados in half and scrape out a little bit of avo to make room for the filling. Fill each cup with the cauliflower mixture. Top with two small slices of cherry tomato and garnish with a few small slices of green onion. Serve and enjoy any time you’re in the mood for a quick healthy snack.

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