Cauliflower and Gouda Soufflé

INGREDIENTS  

• 1 cup shredded aged Gouda cheese
• ¼ cup all-purpose flour
• Sea salt and freshly ground black pepper
• pinch of cayenne pepper
• ¼ t. freshly grated nutmeg
• 4 eggs
• 1 cup cottage cheese
• ½ lb. cauliflower florets

DIRECTIONS  

1. Preheat an oven to 350°F. 
2. Spray four 1-cup ramekins with cooking spray and place them on a rimmed baking sheet.
3.  In a steamer basket set over simmering water on the stove top, steam the cauliflower until just tender, 10 minutes. (Alternatively, place the cauliflower in a microwave-safe bowl with ¼ cup water. Cover and microwave on high until tender, about 3½ minutes.) Drain the cauliflower and chop it into ¼-inch pieces.
4.  In a large bowl, whisk together the cottage cheese, eggs, nutmeg and cayenne with ¼ tsp. each salt and pepper. Gently fold in the chopped cauliflower. Sprinkle the flour on top and, using a rubber spatula, fold it in. Stir in half of the cheese. Divide the mixture among the prepared ramekins and sprinkle the remaining cheese on top. Bake until puffed and golden brown, 35 to 40 minutes. Serve warm. Serves 4.

Recipe Author: Williams-Sonoma

Pumpkin Muffins

INGREDIENTS  

• ⅓ cup melted coconut oil
• ½ cup maple syrup or honey
• 2 eggs, at room temperature
• 1 cup pumpkin purée
• ¼ cup milk of choice
• 1 t. baking soda
• 1 t. vanilla extract
• ½ t. salt
• ½ t. cinnamon, plus more for sprinkling on top
• ½ t. ground ginger
• ¼ t. nutmeg
• ¼ t. allspice or cloves
• ¾ cup oat flour + 1 cup wheat flour
• ⅓ cup old-fashioned oats, plus more for sprinkling on top

DIRECTIONS  

1. Preheat oven to 325°F. 
2. Grease ten cups of your muffin tin with non-stick cooking spray.
3. In a large bowl, beat the oil and maple syrup with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
4. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
5. Divide the batter evenly between the ten muffin cups.
6. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean.
7. Place the muffin tin on a cooling rack.

Recipe Author: EatFitFuel
Recipe Image: Sweet Happy Life

Cauliflower Parmesan

INGREDIENTS  

• ½ cup all-purpose flour
• 4 large eggs, lightly beaten
• 3 cups panko or plain unseasoned bread crumbs
• Kosher salt, as needed
• Black pepper, as needed
• 1 medium head cauliflower, trimmed and cut into 2-inch florets
• ½ cup olive oil, for frying (more as needed)
• 5 cups tomato sauce
• 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
• ½ pound fresh mozzarella, torn into bite-size pieces

DIRECTIONS  

1. Heat the oven to 400°F. Place flour, eggs and panko into three wide, shallow bowls. Season each generously with salt and pepper. Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.
2. Fill a large skillet with ½-inch oil. Place over medium-high heat. When oil is hot, fry cauliflower in batches, turning halfway through, until golden brown. Transfer fried cauliflower pieces to a paper towel-lined plate.
3. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan. Sprinkle one-third of the Parmesan over sauce. Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.
4. Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 40 minutes. Let cool a few minutes before serving.

Recipe Author: NY Times Cooking

Pasta with Cauliflower, Tomato, and Parmesan

INGREDIENTS   

• ½ cup freshly grated Parmesan cheese
• ¼ cup chopped Italian parsley
• 15-oz can of whole tomatoes, chopped, or diced tomatoes, including juice
• ½ lb. small elbow macaroni
• 3 T. tomato paste
• Salt and freshly ground black pepper
• ½ t. of crushed red pepper flakes (more or less to taste)
• 5 cloves of garlic, minced
• 1 large head of cauliflower, core removed and discarded, florets coarsely chopped
• 2 T. anchovies packed in oil, minced (about 6 anchovies)
• 1 onion, chopped (about 1½ cups)
• 6 T. olive oil, divided
• 1 cup breadcrumbs 

DIRECTIONS   

1. Sauté onions with garlic and anchovies: Heat 2 T. olive oil in the skillet on medium low heat. Add the onions, garlic, and anchovies.
2. Crush the anchovies with the back of a spoon so that they smear well over the onions. Cook for 5 minutes, until the onions are soft. Remove the onions from the pan and set aside.
3. While you are cooking the onions, cook the pasta.
4. Sauté cauliflower florets: Heat 4 T. olive oil in the skillet on medium high heat. Add the cauliflower, stir infrequently, allowing the cauliflower edges to brown. Cook until the cauliflower florets are lightly browned, 3-5 minutes.
5. Add red pepper flakes to the pan, and salt and pepper to taste. Add tomato paste, tomatoes, onion mixture: Dissolve tomato paste in ½ cup of water. Lower the heat to low. Add the tomato paste, tomatoes, onion, garlic, and anchovies, stir to combine well.
6. Add the cooked pasta to the cauliflower mixture.
7. Stir in about half of the parsley, breadcrumbs, and Parmesan (leave the rest for garnish on top).

Recipe Author: Simply Recipes

"Boursin" Garlic and Herb Cheese

INGREDIENTS  

• 1 (8-oz.) package reduced fat cream cheese, at room temperature
• ½ cup (4-oz.) unsalted butter, at room temperature
• 1 medium clove of garlic, finely grated on a micro plane
• ¼ t. dried oregano
• ¼ t. dried thyme
• ¼ t. dried basil
• ¼ t. dried dill
• 1 T. finely chopped fresh flat-leaf parsley
• Kosher salt to taste

DIRECTIONS  

1. In a medium bowl, cream together the cream cheese and butter. 
2. Add the garlic and herbs and mix until thoroughly combined.  Season to taste with kosher salt. 
3. Transfer to a small crock or airtight container.  Refrigerate for several hours, preferably overnight to allow the flavors to develop. 

Recipe Author: The Galley Gourmet

Grilled Salmon with Avocado and Pumkpin Seeds

INGREDIENTS   

• drizzle of olive oil
• salmon fillet, skin on
• 2 T. pumpkin seeds
• 1 avocado, peeled, de-stoned and roughly chopped
• ¼ red onion, finely chopped
• 2 tsp sesame oil
• 1 T. chopped coriander
• ⅓ cup, drained
• handful of watercress, to serve
• juice of 1 lime

DIRECTIONS  

1. Preheat your grill and drizzle a little olive oil over the skin side of the salmon, place on the grill and cook for 6 minutes on the skin side, before carefully flipping and grilling for a further 4 minutes.
2. Using the back of a fork, break up the avocado in a bowl. Add the onion, sesame oil and coriander.  Slide your salmon onto a plate, removing the skin as you go. Pile up the guacamole, slice and scatter over the feta, and finish with a sprinkling of toasted pumpkin seeds, a pile of watercress and a squeeze of lime juice, if desired.

Recipe Author: Joe Wick

Dan Dan Noodles

INGREDIENTS   

• 12 oz. noodles
• 3 T. olive oil
• ¾ lb. ground chicken
• 2 T. ginger, chopped
• 1 large garlic clove, chopped
• ¾ cup chicken stock
• 2 T. rice wine vinegar
• 1 T. peanut butter
• 2 T. soy sauce
• 3 T. tahini
• 2 T. Sirach sauce
• 1 t. honey
• ½ cup chopped peanuts
• 1 bunch scallions, chopped
• 1 cup each of shredded carrots and cucumbers

DIRECTIONS  

1. Cook noodles according to package. Drain well and set aside.
2. In a large skillet, heat oil and add chicken until slightly cooked.
3. Add ginger and garlic and cook until browned.
4. Combine chicken stock, vinegar, peanut butter, soy sauce, tahini, Sirach and honey.  Add to browned chicken and cook for 10 minutes.
5. Transfer noodles to a bowl and top with chicken mixture, shredded carrots and cucumbers, peanuts and scallions.

Recipe Image: cdkitchen

Chocolate Chip Cookie Lava Cakes

INGREDIENTS

For the Molten Chocolate:  

• 4 oz. chocolate (dark chocolate is preferable), chopped/chocolate chips
• ⅓ cup heavy cream

For the Cookie dough:  

• ½ cup unsalted butter, softened
• 2 T. granulated sugar
• ¾ cup brown sugar
• 1 egg
• 1 t. vanilla extract
• ¾ t. baking soda
• ½ t. salt
• ¼ t. instant espresso powder (optional)
• 1¾ cup all-purpose flour
• 4 oz. chocolate, chopped/chocolate chips

DIRECTIONS  

1. Prepare the molten chocolate;
   Bring the heavy cream to a boil in a saucepan or in the microwave. Pour the hot cream over the chopped chocolate and let it sit for 30 seconds. Then, stir till smooth. Place in the refrigerator for a minimum of 2 hours.
2. Prepare the cookie dough;
   Cream together the butter and sugars. Add in the egg, and continue to beat. Add the baking soda, salt, vanilla and instant espresso. Gradually add in the flour, making sure to scrape the bottom of the bowl to make sure everything is combined.
3. Fold in the chocolate chips and chill the dough for 30 minutes.
4. Preheat the oven to 350°F, butter 8 ramekins and dust with flour.
5. Divide the chocolate ganache mixture into 8 portions on parchment paper.
6. Scoop ¼ cup sized mounds of the cookie dough and divide into two parts.
7. Flatten one of the parts with your fingertips and place one of the ganache balls on top. Cover with the other cookie dough part and roll into a ball, making sure the ganache is completely covered in cookie dough.
8. Place each round into a ramekin/muffin cup.
9. Bake for 15-17 minutes or until the tops are golden but the lava cakes are still soft to touch and very slightly jiggly in the center.

Recipe Author: Tastemade Video

Pull-Apart Pizza Bread

INGREDIENTS  

• 1 cup of Mozzarella Cheese
• ½ cup of Cheddar Cheese
• ⅓ cup of Parmesan Cheese
• 1 T. of fresh minced garlic
• 2 T. of olive oil
• 1½ T. of Italian seasoning
• 1 package Pillsbury pizza dough

DIRECTIONS  

1. Pre-heat the oven to 350°F.
2. Grease a Bundt pan.  
3. Roll out pizza dough and cut it into about 1″ squares.
4. Roll the pieces into little balls and place in a bowl.
5. Add all ingredients, except cheddar cheese and toss.
6. Put mixture in Bundt pan and sprinkle cheddar cheese on top.
7. Bake for 30 minutes or until top is crispy.
8. Serve with Mariana sauce.

Recipe Image: Serve Up With Love

Baked Scallops with Cream Sauce

INGREDIENTS  

• ½ cup panko breadcrumbs
• 1 T. butter, melted
• Kosher salt
• 2 T. finely grated Parmesan cheese
• 2 t. chopped fresh thyme
• 2 cloves garlic, minced
• 1 T. lemon zest
• Freshly ground black pepper
• ½ cup heavy cream
• 2 cups (16 oz.) bay scallops

DIRECTIONS  

1. In a small bowl, combine the breadcrumbs, butter, a pinch of salt and the Parmesan. In another small bowl, combine the thyme, garlic, lemon zest, a hefty pinch of black pepper and the cream.
2. Divide the bay scallops between 2 individual gratin dishes. Pour half of the cream mixture over each dish of scallops, then sprinkle each evenly with the breadcrumbs. At this point, the scallops can be wrapped and refrigerated for up to 24 hours or baked immediately.
3. When ready to bake, heat the oven to 400 degrees. Place the gratin dishes on a baking sheet. Bake for 8 to 10 minutes, or until the cream is bubbling all over and the crumbs are browned.

Recipe Author: Daily Herald

Lemon-Caper Parmesan Bites

INGREDIENTS  

• 12 small red potatoes, halved
• 2 t. olive oil
• ½ cup light sour cream
• 2 T. minced fresh chives, divided
• 2 T. butter, melted
• 2 T. finely chopped drained capers
• 1½ t. lemon juice
• ½ t. kosher salt
• ½ t. freshly ground black pepper
• 2 T grated Parmesan cheese

DIRECTIONS  

1. Preheat oven to 450°F.
2. Combine potatoes and oil; toss to coat. Arrange potatoes, cut sides down, in a single layer on a parchment paper–lined baking sheet. Bake at 450°F for 20 minutes. Turn potatoes; bake 10 minutes. Remove and cool 20 minutes.
3. Preheat broiler to high.
4. Using a paring knife, carefully cut a circle in the cut side of potatoes. Using a melon baller or small spoon, remove pulp from potato, leaving a thin shell. Combine pulp, sour cream, 1 T. chives, and next 5 ingredients (through pepper). Evenly fill potato shells with filling; sprinkle with cheese and remaining chives.
5. Broil potatoes for 2 minutes or until cheese is lightly browned.

Recipe Author: Cooking Light

Hash Brown Quiche

INGREDIENTS   

• 2 T. extra-virgin olive oil
• One (16 oz.) package frozen shredded hash browns, thawed, excess water squeezed out
• Kosher salt and freshly ground black pepper
• 6 large eggs, lightly beaten
• ¾ cup half-and-half
• 1½ cups red and yellow cherry tomatoes, halved
• ½ cup fresh basil leaves, chopped
• 4 oz. part-skim mozzarella, shredded 

DIRECTIONS   

1. Preheat the oven to 450°F. 
2. Spray a 9½-inch deep-dish glass pie dish.
3. Toss the hash browns with oil, salt and pepper in a medium bowl to mix well.
4. Gently press the hash browns into the prepared pie dish to form a crust, and spray with cooking spray. Bake the crust until it begins to look dry, about 10 minutes. Lower the oven temperature to 400°F, and bake until golden brown, 20 minutes more; set aside.
5. Lower the oven temperature to 350°F.
6. Beat the eggs and half-and-half in a bowl. Place the tomatoes and basil on the crust, pour the egg mixture over them and top with the mozzarella.
7. Bake until the center is firm and the quiche no longer jiggles, 35 to 40 minutes.

Recipe Author: Food Network

Orange/Lime Salad Dressing

INGREDIENTS  

• 1½ oranges, juiced  
  
• ¼ lime, juiced 
  
• ¼ cup chopped green onions  
• 2 T. balsamic vinegar  
• 1 clove garlic  
• 1 T. honey  
• ¼ cup olive oil  
• salt and pepper to taste
  

DIRECTIONS  

1. Add all of the ingredients and blend until smooth.

Pasta with Tuna and Arugula

INGREDIENTS  

• 12 oz. linguine
• ½ cup extra virgin olive oil
• 4 cloves garlic, smashed
• ½ t. red pepper flakes
• 2 (6 oz.) cans tuna, drained
• ¼ cup fresh lemon juice
• 9 oz. baby arugula
• Salt and pepper to taste

DIRECTIONS  

1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving ½ cup cooking liquid. Return pasta to pot.
2. Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and crushed red pepper. Sauté 30 seconds. Add tuna; stir to heat through.
3. Add tuna mixture, lemon juice and arugula to pasta. Toss over low heat just until arugula wilts, about 2 minutes. Add reserved pasta cooking liquid to moisten. Season to taste with salt and pepper and serve.

Recipe Image: What Did You Eat?

Shrimps à la Marseillaise

INGREDIENTS   

• ½ lb. fettuccine
• ¼ cup minced red onion
• 2 cloves of garlic, minced
• 6 large shrimp
• 1 T. of olive oil
• ⅓ cup of white wine
• 1 T. of tomato paste
• 1 t. of smoked paprika
• 2 sprigs of thyme
• 1 T. of butter
• 2 T. of sour cream
• salt and pepper to season
• chopped parsley and extra virgin olive oil 

DIRECTIONS   

1. Cook the pasta in salted water and set aside.
2. Cook over low heat onions and garlic in a pan with oil.
3. Increase the heat and sear the shrimp.
4. Add in the white wine. Cook it down and add the tomato paste and paprika. Season with salt and pepper.
5. Take out the shrimp and thyme. Finish the sauce with butter and sour cream.
6. Transfer the cooked pasta into the pan. Toss together.
7. Plate the pasta with the shrimp, parsley, extra virgin olive oil, salt and pepper.

Recipe Author: Tastemade

Dill Pickle Dip

INGREDIENTS   

• 1 (8 oz.) package cream cheese, softened
• ⅓ cup diced red onion
• ¼ cup pickle juice
• 2 t. finely chopped garlic
• 1 t. Old Bay seasoning
• 1 t. coarse ground pepper
• 2 cups diced pickles 

DIRECTIONS  

1. In a large bowl add cream cheese, red onion, pickle juice, garlic, Old Bay seasoning and pepper. Combine with a hand mixer.
2. Add pickles and continue mixing until fully combined. Refrigerate at least 3 hours and up to three days before serving.

Recipe Author: Noble Pig

Crispy Parmesan Chickpeas

INGREDIENTS     

• 1 can of chickpeas, drained and dried
• 2 T. olive oil
• 2 T. Parmesan cheese
• ½ t. garlic powder
• ½ t. oregano
• ½ t. salt
• ¼ t. black pepper 

DIRECTIONS   

1. Drain and rinse your chickpeas.
2. Pat dry with paper towels.
3. Heat olive oil in a skillet over medium-high heat.
4. Add chickpeas and pan fry for about 10-15 minutes stirring occasionally.
5. When they are done they should be brown and crispy on the outside. Cooking times may vary with ovens and pans.
6. Remove from pan and place on paper towels to dry even more.
7. Toss the spices and cheese with the chickpeas to coat.

Recipe Author: Take Two Tapas

Nut and Seed Bars

INGREDIENTS   

• ¼ cup honey
• ⅛ cup coconut oil
• ⅛ cup peanut butter
• ½ t. vanilla
• 1 cup oats
• ½ cup almonds
• ¼ cup sesame seeds + ¼ cup
• ¼ cup pumpkin seeds
• ⅛ cup ground flaxseed
• ⅛ cup chia seeds 

DIRECTIONS  

1. Heat honey, coconut oil and peanut butter is a saucepan. When it starts to bubble add the vanilla.
2. Remove from heat and add the remaining ingredients.
   Line an 8x8 glass pan with parchment paper. Sprinkle additional sesame seeds on bottom.
   Flatten mixture and sprinkle remaining sesame seeds on top. Cool in refrigerator.

Recipe Image: Media Cache