by Jerry Gabbard | Oct 20, 2018 | Newsletters, Recipe
Nothing says fall quite like soup, and we’re having a love affair with squash soup. This one is so healthy and so delicious! Ingredients 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered Unsalted butter, melted, for brushing 1 tablespoon kosher...
by Jerry Gabbard | Sep 1, 2018 | Newsletters, Recipe
It’s September and that can only mean one thing: Apple Crisp! Need we say more? Ingredients Apple Filling: 5 large Granny Smith apples – peeled, cored, and thinly sliced 1/2 cup white sugar 1 tablespoon all-purpose flour 1/2 teaspoon ground cinnamon 1 tablespoon...
by Jerry Gabbard | Aug 1, 2018 | Newsletters, Recipe
We love this recipe for school lunches and work, too. If you don’t want the pasta, simply take it out and make it into a sandwich! So versatile. Ingredients 2 cups fusilli (spiral) pasta 1 1/2 cups cubed cooked chicken 6 tablespoons chopped onion 1/4 cup dried...
by Jerry Gabbard | Jul 9, 2018 | Newsletters, Recipe
Yield: 4 servings Ingredients: 1 cedar plank (6 by 14 inches) 2 salmon fillets (1 1/2 pounds total) Salt and freshly ground black pepper 6 tablespoons Dijon mustard 6 tablespoons brown sugar Directions: Soak cedar plank in salted water for 2 hours, then drain. Remove...
by Jerry Gabbard | May 29, 2018 | Newsletters, Recipe
Yield: 2 dozen Ingredients: 24 cherry tomatoes (preferably heirloom) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/4 teaspoon red pepper flakes Kosher salt 2 ounces feta cheese, cut into 24 small cubes (about 1/2 cup) 1 tablespoon black olive paste...
by Jerry Gabbard | May 1, 2018 | Newsletters, Recipe
Ingredients: For the Salsa 1 small shallot 1 jalapeno pepper, quartered and seeded 2 garlic cloves, peeled 1 tomato, seeded and chopped 1 avocado, peeled, seeded and cut into chunks 3/4 teaspoon salt 1 tablespoon fresh lime juice, from half a lime 1/4 cup loosely...
