The combination of apples and cinnamon baking together is one of Fall’s greatest fragrance.
Perfect to get you in the mood for fall or as a way to stay warm on a crisp fall day. We think it’s
best served with a side of vanilla ice cream or gelato.
Getting the most we can out of the remaining vegetable season with our abundance of basil and eggplant. Sliced thin and grilled, we added our eggplant to this delicious blender-made basil pesto sauce and pasta.
A sweet summer corn cheese grit casserole goes perfect with buttery sous vide salmon with crispy-seared skin. We topped the dish off with a tangy caper, baby cherry tomato and fresh corn sauce.
Our shaved ice treat is made with all-natural fresh fruit syrups and is perfect for cooling off during the hot Labor Day weekend. We used seasonal favorites – strawberry and blue-raspberry, giving this treat a patriotic vibe. Don’t have an ice shaver? Try our blender version below.
For the chocolate lovers, these white chocolate Banana Blondies have a flavor kick with both white and dark chocolate. Layered in is a mix of caramel, dark chocolate chips then topped with a smooth layer of dark chocolate ganache. Try them served in a pool of caramel!
It can never be too hot for gooey cheese, grilled eggplant, and tomatoes. This easy recipe uses a
handful of ingredients, takes minutes to make, and delivers big on flavor. Grilled baby eggplant
halves are topped with fresh mozzarella, grilled cherry tomatoes, and fresh oregano. Serve as a
side dish or make it a meatless meal.