Millet and Red Quinoa Balls

I love this dish, because it is one that brings beautiful memories of me sitting in my friend’s garden, enjoying a nice glass of Pinot Noir, along side her olive tree, with yummy crusty bread on the side, lots of laughs and a few tears. One of my favorite memories, is just watching the hummingbirds flying around and allowing ourselves to just be in the present moment.

This recipe is a wonderful alternative for a “Meatless Monday”, it can also be a great vegan recipe, just omit the parmesan cheese. The flavor is in the red bell peppers, garlic, onions, basil and fennel. This is one you will want to make with your family over and over and again.  If you have balls left over, please freeze them, they do great in the freezer.

I hope you enjoy it just as much as we do and maybe it will be bring fond memories for you, when you Set the Table with Love for those special people in your life.  Enjoy! 🙂

 

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Millet and Red Quinoa Balls in a Simple Marinara Sauce

Millet and Red Quiona Balls

Ingredients

1 cup of Millet
1/2 cup of Red quinoa
4 cups of water
2 tbsp olive oil
2 garlic cloves ( minced)
1/2 cup onions diced
1/2 cup of red bell peppers, diced
1 cup of parmesan cheese, if vegan omit the cheese or use a vegan cheese instead
1 tbsp dried basil
1/2 tbsp fennel seeds
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp granulated garlic powder

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Millet and Red Quinoa Balls in a Simple Marinara Sauce

1. In large deep sauce pan add the 4 cups of water. Allow it to come to boil. Add millet and red quinoa. Add the salt, pepper and garlic powder. Turn down the heat to medium low simmer, cook for 20-25 minutes. Stirring occasionally. You want a nice fluffy mash potato like texture. This makes the balls easy to roll up.
2. Add 1 tbsp of the olive oil to a sauté’ pan and sauté’ the garlic, onions and red bell peppers, cook for about 1-2 minutes. Add a pinch of salt and pepper to season the veggies. Add the sauté’ vegetables to the mixture along with the dried basil, fennel seeds and the cup of parmesan cheese. Taste and season with the black pepper and sea salt, as needed.
3. Stir completely, incorporating all the ingredients. Wet your hands
slightly and roll the mixture into medium balls. You can put the balls in the fridge to harden for about 30 minutes. This will help the balls to hold together when you are browning them in the sauté pan.
4.Once the balls are firm, add the remaining olive oil in a sauté’ pan and sauté’ each ball until golden brown on each side on medium heat. Add goat cheese, basil and lemon zest for garnish, if you desire.
Makes 20-25 small millet and red quinoa balls

 

Simple Marinara Sauce

Ingredients

2 tbsp. olive oil
3 cloves garlic, minced
1 (28 oz.)can crushed tomatoes
1 (8 oz.) can tomato sauce
1 tbsp tomato puree
2 1/2 tbsp dried oregano
2 1/2 tbsp dried basil
1/2 tsp of sea salt
2 tsp. organic cane sugar
1/2 tsp of red pepper flakes
1 bay leaves
Directions:
Heat oil in a large saucepan over medium heat. Saute garlic until tender.
Stir in crushed tomatoes, tomato sauce, tomato puree, basil, oregano,sea salt (or to taste), organic cane sugar, red pepper flakes. Reduce heat to low and simmer for at least 40 minutes.
Serve the Millet and Red Quiona Balls on top of the Marinara Sauce.
Use pieces of basil as garnish with a little lemon zest.

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Guacamole Stuffed Zucchini Cups

This week I am sharing recipes from my cookbook, Set the Table with Love. I hope you enjoy these recipes and share them with your family and friends. I had so much fun doing this shoot with my friends and eating all the yummy food afterwards. Photography credit: ROB POLANCO. Art Design by: KEEGAN LEIBA. Love you guys!

Who doesn’t love good recipe for guacamole, well I have one for you. It’s simple and refreshing, because it’s stuffed in these zucchini cups. I love using this recipe for when I having a small dinner party or just for a nice afternoon snack.  A lot of my wellness clients are looking for ways to incorporate more veggies into their diet and this is a great way to do. I hope you enjoy this recipe and remember before the plates, glasses, silverware and candles, Set the Table with Love. 🙂

Stuffed Zucchini Cups

4 zucchini

2 tbsp. cilantro finely chopped, and enough leaves to garnish to top of the cups

1 tbsp. fresh lime or lemon juice

1/2 red onion, minced (about 1/2 cup)

2 ripe avocados

1/2 – 3/4 cups red bell pepper, diced

1/2 tsp. of sea salt and a dash of black pepper, to taste

1. Cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak the guacamole.

2. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion and cilantro. Stir in salt and black pepper. Fill each cup with guacamole. Top with red bell peppers and cilantro.

 

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Raw Carrot Cake bites for Easter. How to use up your carrot pulp from juicing.

Tuesday is my day to get refueled from the weekend and a super busy Monday.  Mondays are one of my busiest times of the week, very rejuvenating but I am moving from one thing to the next.

I have an early morning Life coaching and Reiki session and right after, I teach my yoga class and then I am off to do B’Tyli Natural Skin Therapies work, plus other things that my Creative Marketing Director, Kristina Millsaps has on the agenda. So, let me tell you when Tuesday rolls around I am ready to go and set in my yoga teacher’s studio and her peaceful presence, for 1 hour and 30 minutes and receive my healing and bliss. Tuesdays, also calls for a little work.  I really don’t consider this a work day, because I get to make raw food and let out some creative energy.  I love making raw foods for my clients,  because it sends healing to them and I always make enough for leftovers for me. 🙂

Today was all about the carrots. I juiced carrots for a yummy raw carrot and ginger soup, this juice also was used to make a raw carrot and ginger dressing for a beautiful cruciferous salad.  Cruciferous salad?

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Raw Carrot Cake Balls for Easter

Cruciferous vegetables have risen in popularity recently due to their apparent cancer-fighting properties. This large group of plants is diverse, each providing strong, unique flavors. It is named after the Latin word for crucifix because the blossoms of these plants resemble a cross.

Cruciferous vegetables include:

  • arugula
  • bok choy
  • broccoli
  • Brussels sprouts
  • cabbage
  • cauliflower
  • kale
  • radish
  • turnips

Cruciferous vegetables are low-calorie, and rich in folate, vitamins C, E, and K, and fiber. Fiber is an important nutrient to incorporate if weight loss is the goal, as it helps keep you fuller longer.

Cruciferous vegetables are also good sources of phytonutrients, which are plant-based compounds that may help lower inflammation and reduce the risk of developing cancer. SOURCE : HEALTH LINE CRUCIFEROUS VEGETABLES BENEFITS

But, hmm… what to do with the all the carrot pulp. I decided to make these yummy Raw Carrot Cake bites. I shaped them like Easter eggs, because I thought these would be so pretty on the table at Easter. Raw vegan or not, you will love these little bites. They are very versatile, you can use your favorite nut, add your favorite spices, like cinnamon, nutmeg, and pinch of clove. Also raisins or dates will work just find in this recipe.  I did not use nuts for this recipe. I love nuts, but sometimes we can have a love hate relationship and today my body said, NO NUTS! 🙂 

I hope you enjoy this recipe and maybe add it on your table for Easter or any day of the week. Happy Easter Everyone! Enjoy setting your table with love.

INGREDIENTS
  • 1 cup gluten free rolled oats
  • 1/2 cup sunflower seeds
  • 1/2 shredded unsweetened coconut, set aside 2 tbsp for garnish
  • 3/4 cup dried raisins
  • 1/2 cup carrot pulp
  • 1 tsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼  cup water or more if needed
INSTRUCTIONS
  1. Blend oats, sunflower seeds, 1/2 cup coconut  in vitamix (food processor should work too) until you get a fine consistency like flour.
  2. Add in dried raisins, pulse a few times to break them up then add carrots pulp, maple syrup, vanilla and spices.
  3. Slowly add in water. You looking for a consistency of nice slightly wet cookie dough
  4. Roll dough into balls, like the shape of Easter eggs and cover in shredded coconut if you want.
  5.  Enjoy!
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RAW Carrot Cake Balls for Easter

 

Need a little something sweet~ Gluten Free French Sable Cookies

I love dessert. I will talk about healthy eating forever, but I will never skip on dessert. A healthy lifestyle has a little dessert included, well at least that is what I believe and preach. Life is all about balance. We all  need a little sweetness in our lives and honey these cookies will deliver just that. First off they are gluten free, so they are great for people with gluten allergies. They are small and just perfect with a cup of hot ginger tea. I love making these cookies and sharing with my granddaughter, can you say, TEA PARTY! Bottom line they are so yummy, that’s really all you need to know, right?

So, stay on your healthy path. Eat clean food, drink clean water and make your desserts from scratch with good high quality ingredients. Enjoy them at least once a week or so and get out enjoy nature. It’s all in Divine order.

As always, Remember to Set the Table with Love. 🙂

Gluten Free Sable Cookies
Gluten Free French Sable Cookies

Gluten Free French Sable Vanilla cookies
Ingredients:
2 soft, plump vanilla beans
1/3 cup organic cane sugar
8 oz. (1 cup) unsalted organic butter
1/2 tsp. fine sea salt
1-1/3 oz. (1/3 cup) organic confectioners’
sugar, sifted
2 large organic egg yolks
2 cups of gluten free flour blend ( Pillsbury Gluten Free Flour Blend)
My favorite gluten free cookie blend
2 cups white rice flour
1 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca flour
1 teaspoon xanthan gum

Directions:

1. Cut the vanilla beans in half lengthwise and scrape the seed pulp into a small bowl;
add the sugar. Using your fingers, rub them together until blended.
2. In a large bowl with a hand mixer, mix the butter on low speed until smooth and
creamy, mix in the salt. Add the vanilla sugar and the confectioners’ sugar and mix until smooth, about 1 minute. Scrape down the bowl as needed. Add 1 egg yolk and mix for 1 minute. Still on low speed, mix in the flour just until blended; the dough will be soft.
3. Sprinkle a little gluten free flour onto the counter. Turn the dough out onto the counter and knead it gently a few times. Divide it in half and shape each half into a 9-inch log. Be
gentle with the dough and work with it, gluten free dough needs a little more care.
Wrap the logs in plastic wrap and refrigerate for at least 3 hours.
4. Position oven racks in the top and bottom thirds of the oven and heat the oven to
350°F. Line two baking sheets with parchment paper.
5. Sprinkle about 1/2 cup sanding sugar onto a piece of waxed paper. Combine the
remaining egg yolk with a splash of water in a small bowl and whisk with a fork.
6. Brush each log with the egg wash and roll it in the sanding sugar until evenly coated.
Trim the ends of the logs if they’re ragged. Using a knife, cut the dough into 1/2-inchthick rounds. Put them on the baking sheets, leaving about 2-inches between rounds.
7. Bake the cookies, rotating and swapping the baking sheets’ positions halfway
through, until the cookies are brown around the edges and golden on the bottom, 18 to
22 minutes. Let cool on the sheets for 5 minutes; then carefully transfer to a cooling
rack and allow to cool completely before serving. Sable’ cookies need to be eaten cool, so
cooling with allow them to set, so you can enjoy to perfection.

 

 

Farm to Williams Sonoma’s Table Cooking Demo Recipes

What a fun day?!  I so enjoy coming out and cooking for the customers and staff of Williams Sonoma in the Forum. The staff is like family! I have been demoing and educating the customers about eating and supporting local farmers for the past 6 months and it has been a beautiful partnership.  So many times we do not eat in season, we eat the same things week after week. I am so very grateful for the support of such an icon, like Williams Sonoma, to be able to showcase local farmers and share with their customers, creative and healthy ways to eat local.  Today we used my favorite local farm, Fry Farm in Bethlehem Ga, early spring produce, red kitten kale, baby chantenay carrots, nobel spinach and baby cress.

I wanted to put up a couple of the customer’s favorite recipes, before hitting the sack. I hope my readers will enjoy these simple and delicious farm to table recipes as well, just as we all did today.

Until next time remember to Set the Table with Love and Eat Local. 🙂

SET THE TABLE WITH LOVE

FARM TO TABLE EARLY SPRING MENU

White Asparagus, Red Spinach and Pancetta Tart topped with Baby Cress

  • 1 sheet frozen puff pastry, thawed and rolled out
  • ¼ – ½ cup pancetta, crisped and cooled
  • 1 cup shaved white asparagus, cutting off the spearheads and chopping them finely to add to each tart.
  • 3/4 cup gruyere, or more based on your preference
  • 1/2 cup grated parmesan, plus more for topping (optional)
  • 1 tsp fresh thyme
  • ¼ cup milk
  • 1/4 teaspoon nutmeg
  • salt and pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 large shallot, minced
  • 1 clove garlic, minced
  • 2 cups red spinach, chopped
  • baby cress, as garnished
  • extra virgin olive, sea salt and a lemon juice to dress the baby cress, optional.

DIRECTIONS:

Preheat oven to 350 degrees and line a baking sheet with parchment paper or silicone-baking sheet. In a saucepan on medium heat, cook the pancetta, until crispy, set aside to cool.

Combine the shaved white asparagus, crispy pancetta, gruyere, parmesan, milk, thyme, nutmeg, salt and pepper in a medium bowl. Set aside.

Place the olive oil in a small skillet over medium heat.

Once hot, add the shallots and garlic and sauté for about 1 minute. Add the spinach and cook until wilted. Remove from heat and transfer to the bowl with the cheese mixture.

Stir together until well combined.

On a floured surface roll out the puff pasty and using the smallest cookie cutter cut out several circles, as many as you can with each pastry sheet. Place the cut pieces into a lightly mini muffin pan, mold the pastry to make a small cup in the muffin pan. Use a fork to prick holes in the bottom, so the pastry doesn’t puff up. If the pastry puffs up after your blind baking, just gently press the middle down, before adding the filling.

Blind bake the tarts in the oven for 5-7 minutes. Remove from the oven gently push down the middle of the tarts, if has puffed up a lot. Leave whilst to add the filling.

Spoon in a little mixture into each tart.

Brush each puff pastry with the remaining beaten egg and top with a sprinkling of extra parmesan and gruyere, if desired.

Bake in the oven for about 10-15 minutes, until golden brown around the edges.

Remove from oven, let cool a few minutes before serving.

Gently toss the baby cress in the olive oil, lemon and sea salt. Add to the top of each tart.

 

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White Asparagus Red Spinach Pancetta and Gruyere Tart

                               

GRILLED SMOKY AND SWEET MAPLE BABY CHANTENY CARROTS, MAPLE SYRUP

INGREDIENTS

  • 1 bushel of baby chantney carrots
  • 1 and ½ tablespoons oil
  • Sea salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons chipotle seasoning
  • 2 – 3 teaspoons butter
  • 2 – 3 teaspoons pure maple syrup
  • Fresh chopped mint

INSTRUCTIONS

  • Preheat the oven to 375. Line a large, rimmed baking sheet with aluminium foil (for easy clean-up) and set aside.
  • Wash the baby carrots and drain well, chop off tops.
  • Tip the carrots onto the lined baking sheet (don’t crowd them, you want them to roast, not steam). Drizzle with the oil. Sprinkle with the sea salt and smoked paprika, chipotle seasoning, then toss the carrots gently to coat them with the seasoned oil.
  • Roast in the oven for 30-40 mins or until almost done.
  • In a saucepan on medium heat, melt the butter, and maple syrup, sea salt, and one juice of a medium blood orange, and reduce heat, until sauce has thicken. Add roasted carrots into the  saucepan and toss, until the carrots are completely covered.

Serve immediately, sprinkled with chopped mint

 

 

 

Pear and Beet Salad 5 under 30

I am so excited about cooking and sharing on Fox 5 Good Day Atlanta, how you can stay Fit and Fabulous for 2017, using 5 main ingredients under 30 minutes.

This salad was inspired by that simple challenge. We can do it and we can do it deliciously, with hardly no effort at all, using some of my easy recipes. It just takes some preparing and a bit of creativity. I love this salad, because it has over 26 grams of protein, that is vegetarian and about 15 grams of carbs. I love those numbers.

I hope you tune in to Fox 5 Good Day Atlanta Thursday Feburary 9th at 9:00 am, but until then, enjoy this salad. Oh yeah! Do not forget to always Set the Table with Love.

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Pear and Beet Salad Fit and Fabulous

Pear and Beet Salad

Ingredients:

4 small roasted or marinated beets, (I used Love Beets, already peeled and marinated or roasted for you and they are organic and delicious.)

1 bosc pear

2 cups of your favorite greens, chopped, ( I used romaine lettuce.)

2 tbsp of your favorite cheese, ( I used parmesan, vegetarian.)

1/2 cup roasted pumpkin seeds

Directions:

Add the lettuce to a salad bowl. Place the beets around in different places around lettuce, add the pears on top of the lettuce, sprinkle the cheese and the pumpkin seeds. You may have pumpkin seeds left over, eat them as a snack later.

Add a pinch of sea salt, cracked black pepper. Drizzle a little balsamic glaze and olive oil. Salad done.

You can also use nuts, instead of seeds. You can also add other veggies, like sautéed zucchini and yellow squash.

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Pear and Beet Salad Fit and Fabulous

 

 

 

Harissa Roasted Chickpea salad with acorn squash, mint and pumpkin seeds

This recipe is so delicious and full of exotic flavors, well at least I think so. LOL.

This salad will fill you up and give you tons of plant based vegan protein. You do not have to be a vegan to enjoy this salad. It’s important to incorporate more plant based foods in our diets, because it will help you look and feel better and it will give you tons of energy. I maybe help drop a few unwanted pounds. Who doesn’t want more energy and a few pounds out the way?  Me, me, me!!

I got something for you, in this simple to make salad. I hope you enjoy the flavors and how you feel later. Harissa maybe a new ingredient you are trying, so let me break it down for you.

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Roasted Harissa Chickpea Salad with acorn squash, mint, pumpkin seeds and micro greens

Harissa is a North African hot chili pepper paste, the main ingredients of which are roasted red peppers, Baklouti pepper, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, saffron, rose or caraway as well as some vegetable or olive oil for preservation.

This Harissa I used in this recipe is a powder form that I got form my local William Sonoma.

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Roasted Harissa Chickpea Salad with acorn squash, mint, pumpkin seeds and micro greens

For Chickpeas

1 can organic chickpeas, rinsed and drained

Preheat oven to 450 degrees F (230 degrees C).
Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, harissa seasoning or cayenne pepper. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Set aside to cool.

For the Lentils

1 cup dry lentils

3 cups of  vegetable broth

salt and pepper to taste

Cook on a stovetop, using 3 cups of  vegetable broth to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size. Bring to a boil, cover tightly, reduce heat and simmer until they are tender. For whole lentils, cook time is typically 15-20 minutes. Drain and set aside.

Vegetables

1 small acorn squash, chopped in to 1 inch slices

1 1/2 tbsp olive oil

1 small red bell pepper, cut in slices, save a couple of slices to chop up to top the salad

1/4 cup  poblano peppers, chopped

1 cup red cabbages, sliced thinly

1/4 cup red onions, diced

6-8  mint leaves, small to medium

1 cup micro greens, or baby arugula

1/2 cup pumpkin seeds

Directions:

After the legumes are cooked and cooled, turn the stove on medium high heat, place a large saucepan on the stove. Add your oil allow to heat up, then add the acorn squash, red bell peppers and poblano peppers to the  pan. Season with salt and black pepper.  Cook for 4-5 minutes or  until the squash is golden brown, but not mushy. Remove from the heat and set aside.

To assemble:

In a salad bowl add the roasted chickpeas and lentils, gently toast together. Add the cooked vegetables and the raw cabbages, mint, red onions and the chopped raw red bell pepper. Top with micro greens and pumpkins. Squeeze some lemon juice and drizzle olive oil over top the salad with a pinch of sea salt and gently toss, incorporating all the ingredients.

Enjoy. This makes a large salad for 4-6 or a great meal for lunch and dinner for 2.

 

 

 

 

 

Mediterranean Kale, Chard and White Bean Salad with Artichokes and Gluten Free Toast with Olive Tapenade

There is nothing like a beautifully delicious salad, but sometimes it’s really hard to eat salad during the winter. So I opt out to making warm salads. Yes, salads can be warm, you still get your greens and veggies but sautéed a bit. Here is one of my favorite salads. I love mediterranean ingredients, like artichokes and kalamata olives. This salad includes them both, but with a little twist. The great thing about salad, you can throw in all your favorite ingredients. Instead of just putting the olives in this salad I made an olive tapenade and spreader it on gluten free toast is a great alternative. In a later post, I will show you how to pump up your olive tapenade with plant based protein. But, until then enjoy this recipe. Always remember to Set the Table with Love.

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Mediterranean Kale, Chard and White Bean Salad with Artichokes and Gluten Free Toast with Olive Tapenade

Ingredients:

1 can white beans, rinsed and drained

1/2 cup red onions, diced and extra tablespoon for garnish

1/2 cup red bell peppers, diced

2 garlic cloves, peeled and diced

2 tablespoons olive oil, in a sauce pan, to sauté veggies

1 tablespoons garlic herb seasonings

1 teaspoon garlic powder

salt and pepper to taste

2 bunches of kale, rinsed, dried with a paper towel, leaves roughly chopped

1 bunch of chard, rinsed, dried with a paper towel, leaves roughly chopped

1/2 cup artichoke hearts, marinated

Directions:

Add 1 tablespoon of oil to a sauté pan, on medium heat and then add the diced onions and peppers. Sauté until soft. Add diced garlic and sauté for 1-2 minutes. Add beans and stir. Add the spices and stir gently, to keep the beans in tack. Cook for another 5 minutes. Set aside once cooked. Add the remaining oil into the pan on medium heat. Add the kale and chard, sauté for 2 minutes, you are just welting the leaves. Remove for heat and set aside

Olive Tapenade Ingredients:

1 cup pitted black olives

6 small capers

1 garlic clove

3 tablespoons olive oil

Directions:

Mince the garlic clove. Place olives, minced garlic, capers and olive oil in blender. Blend until you reach a smooth spread. Add to the gluten free toast. To Assemble: Add the kale, chard, in a salad bowl, top with beans and gently toss, place artichoke hearts sparingly throughout the salad. Garnish with diced red peppers, season with sea salt, cracked black pepper and a drizzle of good extra virgin olive oil.

Roasted Purple potatoes on top of lemons with thyme and mediterranean sea salt

Who says that vegan food cannot be beautiful and elegant? Well you haven’t tried my roasted purple potatoes with lemon and thyme. This makes an excellent side dish or main course with a side salad. The recipe is super easy.

Roasted Purple potatoes with lemon and thyme
Roasted Purple potatoes with lemon and thyme

All you would need to do is preheat your oven at 35o. Roasting time 1 hour or until potatoes are tender.  
You will need:

4 petite purple potatoes, sliced, read below how to slice the potatoes or you can skip this step.

1 medium lemon, sliced into circles about 1/2 inch thick

2 sprigs thyme 

olive oil

Mediterranean course sea salt

DIRECTIONS:

Using a sharp kitchen knife, carefully start making a series of vertical cuts width-wise through the potato, making sure not to cut all the way through – cuts should only be 3/4 of the way through the potato. 

Next, slice lemons into circles about a half inch thick. Place the lemons on parchment paper on a cookie sheet  and add the potatoes on top of the lemons, drizzle the lemons and the potatoes with olive oil generously, season with the Mediterranean Sea salt and top with thyme sprigs. 

Roast for 1 hour or until potatoes are tender. Once cooked, remove from oven. Set aside to cool a bit.  Transfer everything onto a plate and drizzle with olive oil and a little lemon juice.

Roasted Purple potatoes with lemon and thyme
  

Cooking today with William Sonoma ~ Gluten Free Holiday Treats ~ Sneak Peak

It is always a pleasure to come out and share my passion for delicious, healthy eating with William Sonoma’s staff and customers. Today I am cooking up some yummy, decadent and   gluten free holiday appetizers and my gluten free brownie bites with a twist. I will be using William Sonoma’s famous Original Peppermint Bark as a topping for these rich and luscious brownies. I will also be making tuscan white beans stuffed in a roasted campari tomato and yummy zucchini bites stuffed with gruyere and parmesan cheese.

I am so excited to share some of my families favorite holiday treats today with William Sonoma’s customers, as they shop for wonderful gifts for their love ones. So stop by and find some great gifts for your family and have a brownie on me. Here’s a sneak peak of today’s menu.  

Zucchini Bites

INGREDIENTS

2 cups zucchini, grated

1 egg

1/4 cup yellow onion, diced,finely 

1/2 cup cheese gruyere

1/2 cup parmesan 

1/2 cup gluten free  bread crumbs – I used Italian style

Salt and Pepper, to taste. 

DIRECTIONS:

Preheat oven to 375F. Spray a mini-muffin tin with non-stick spray, set aside. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach.  In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper. 4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.  

  • Gluten Free Brownies with Chocolate Ganache these will be topped with William Sonoma Original Peppermint Bark

1/2 cup Ghirardelli Semi-Sweet Chocolate Baking Chips 

4 ounces Ghirardelli Semi-Sweet Chocolate Baking Bar 

1/2 cup (1 stick) unsalted butter, cut into pieces

1 cup firmly packed light or dark brown sugar 

1 teaspoon pure vanilla extract

2 large eggs 1 egg yolk

3/4 cup plus 2 tablespoons gluten free-purpose flour. I love Bob Mills Gluten free baking flour or Pillsbury Gluten-free baking powder. 

1/4 teaspoon baking powder

3/8 teaspoon salt

DIRECTIONS
Preheat the oven to 350°F. Butter and flour an 8-inch square baking pan. Chop the 4 ounces of semi sweet chocolate bars into 1″ pieces. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 chopped chocolate and butter, stirring occasionally until smooth. Remove the pan from the heat and let cool to room temperature. Stir the brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well. In a bowl, sift together flour, baking powder, and salt. Slowly fold the flour mixture into the chocolate mixture, mixing well until blended. Stir in the chocolate chips and pour the batter into the prepared pan. Bake for 30 -35  minutes, until a tester comes out clean. Remove from the oven and cool for at least 10 minutes before cutting into 2-inch squares.

This recipe is gluten free, gluten-free flour can take a little more time to bake. It usually takes about 33 minutes on these. 

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  • Campari Stuffed with Tuscan White Beans with a balsamic glaze

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