Easter brunch is always a little bit tricky. Attending a morning service and having a worthy breakfast spread ready to go right when you get home, is nearly impossible. Well, maybe if you’re the Easter Bunny. Assuming you are not the Easter Bunny, and that you don’t want to miss out on the egg hunts and…
Natural Easter Egg Dye
This year, instead of picking up the conventional box of egg dying tablets, we sourced three all natural brands that use fruit and vegetable extracts. We were happy to replace the toxic color additives like Red No. 3 and Yellow No. 5 with natural ingredients like radish, cabbage, and sweet potato. Dying eggs the natural…
Curried Carrot Soup
What do you do when you have 10 pounds of carrots? Experiment with carrot soup, of course. We loved using coconut milk instead of a heavy cream for this soup . The rich sweet coconut flavor plays so well with the curry, while the cilantro and lime add acidity to brighten and balance the soup….
Wild Rice and Mushroom Soup
The lure of comfort food is a force to be reckoned with. Certain dishes evoke nostalgia for not just the food itself but perhaps for a specific person or a special time in our childhood. Like many of you, recipes our mothers made when we were children hold very strong nostalgia…
Dark Chocolate Pots de Crème
High quality chocolate is the key to great tasting pots de crème. We prefer the 3.5 ounce Lindt Excellence 70% cocoa smooth dark bar. Splurging on high quality chocolate will make a noticeable difference in taste and texture, ensuring that your custard is glossy and not grainy. We always keep King Arthur Flour’s Espresso Powder…
Kale Salad with Pomegranate Molasses Dressing and Ricotta Cheese
This salad has become a holiday favorite on the Meadow. We love to decorate with seasonal flora and fauna and if a few pomegranates go missing from a mantle display or decorative bowl, no one will be the wiser. Kale has such a fibrous texture that we find it to be more agreeable to our…
Sheet Pan Chicken with Moroccan Spices and Roasted Cauliflower
The sheet pan is without a doubt our kitchen’s blue ribbon workhorse. The ability to make a complete meal in one pan, all at the same time, with minimum preparation and very little cleanup is a WIN! One of the distinctive features of Moroccan cuisine is the marrying of sweet and savory flavors. This richly…
Panettone Breakfast Bread Pudding
Panettone is a moist, light, Italian oven baked bread that only shows up in stores around the Christmas Holiday. It comes lightly sweetened with delicate turkish raisins and orange peel, so no extra sugar is needed. If you can’t find Panettone, you can use Brioche or Challah bread. In this case, add 2 teaspoons of…
Green Beans with Bacon and Shallots
This is a great side for almost any main course and makes great leftovers. This recipe is ideal because you can cook the green beans ahead of time and finish them minutes before your main course is done. Cooling the beans under water will help them to keep their beautiful green color and stop them…
Pomegranate Molasses
When pomegranates are in season, we like to make our juice for this recipe with fresh pomegranates to avoid any preservatives or added sugar. If they are not in season, you can substitute a high quality, unsweetened pomegranate juice. This molasses will last in your refrigerator for up to 6 months and can be…