Ingredients 4 small Yukon gold potatoes, or as needed, quartered For the Pastry Dough: 1/2 cup water 1/4 cup butter kosher salt to taste 1/2 cup flour 2 large eggs 1 pinch cayenne pepper 1 pinch freshly grated nutmeg Instructions Place potatoes into a large pot and cover with salted water; bring to a boil. … Read more
Ingredients 3 avocados – peeled, pitted, and mashed 1 lime, juiced 1 teaspoon salt 1/2 cup diced onion 3 tablespoons chopped fresh cilantro 2 roma (plum) tomatoes, diced 1 teaspoon minced garlic 1 pinch ground cayenne pepper (optional) Instructions In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, … Read more
Ingredients CRUNCHY PECAN OAT TOPPING 3/4 cup rolled oats 1/2 cup pecan halves 1/2 teaspoon fresh minced rosemary (unbelievably good!) 1/4 teaspoon salt 2 tablespoons maple syrup SWEET POTATO FILLING 3 pounds roasted sweet potatoes , peeled 1/2 cup milk of choice (I use almond milk) 2 teaspoons vanilla extract 1 teaspoon ground ginger 1/4 teaspoon salt EXTRA TOPPINGS 1/2 cup dried cranberries (look for juice-sweetened, if possible) 1/4 cup pecan halves , for topping Instructions Preheat the oven to 350ºF. In a large … Read more
Ingredients 1 small onion sliced 1 tablespoon butter 1 tablespoon olive oil 1/2 teaspoon Italian seasoning 2 lbs squash yellow squash and zucchini salt & pepper to taste 1/4 cup grated parmesan cheese 1/4 cup cheddar cheese 1/3 cup seasoned bread crumbs 2 tablespoons butter Instructions Preheat oven to 350°F. Slice squash/zucchini into 1/4″ slices. Cook onion in butter and oil until tender. Add squash, Italian seasoning, salt, and pepper. Cook 5-6 minutes or … Read more
Ingredients 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons ground turmeric 1 teaspoon cayenne pepper 2 large russet potatoes, peeled salt to taste 2 tablespoons butter 1 tablespoon olive oil 1/2 cup sliced green onions 1/4 cup diced hot chile peppers 1/4 cup chopped cilantro Instructions Combine cumin, coriander, turmeric, and cayenne together … Read more