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

 

 

 

Coming Home to You Birthday Luncheon

Coming Home to You Birthday Luncheon

Dee this one is for you.

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Asparagus with parsley and shaved parmesan

I love my friends. I am even so grateful that God put some incredible women in my life. I have women that have been in my life for over 3 decades. They have celebrated life with me and some of my most tragic times. These ladies have loved me unconditionally. They understand me and allow me to just be Lisa, without depends. I am so grateful for that more than anything.

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We all wrote a blessing on this card for her.

Yesterday I was able to throw a birthday brunch for one of those beautiful souls, Dee Armstead. I met Dee when we both were going through a very hard time in our lives, we both had lost our moms and we were there for each other. We kept each other afloat. She loves me for me, she builds me up and never tears me down. This is 14 year friendship and I can honestly say these words about her.

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Dee is the fabulous one in the linen pants

Dee is a big giver. When I asked her what she wanted to do for her birthday and she said, Lisa I want to do something that will inspire and empower women. This is her gift, Dee inspires others, so I want this to be really special. So, I decided to do one of my Coming Home to You workshop brunches. I filled the whole entire brunch and exercises with positive affirmations, deep breathing technique , meditation and a lifestyle behavioral coaching exercise. The ladies were very inspired and the best part, my Dee was happy and pleased with the outcome.

God is amazing in how he works. There were many components in planning such a brunch, because it is not just about beautiful table settings and food, but helping people move passed the things that get in the way of connecting again themselves and what is next in there lives.

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Follow your Dreams

Dee trust me, she never once asked me, what I was planning. This is how you now it is God, she closed it out with a speech of gratitude and gave each of her guest, a beautiful frame with the most inspiring words that went along side the workshop’s entire message. “Allow ALL life to move though you, let go of fear and embrace love.”

One of the best things I got a chance to teach my granddaughter how to Set the Table with Love. She pressed napkins, linens, we made floral arrangements, and made the prettiest table settings. We had a blast.

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Coming Home to You Birthday Luncheon Homemade Floral Arrangement adds a special touch.

Thanks Dee for being one of my dearest friends and allowing your light to ignite my light within. Love you.

The menu was vegetarian. I wanted to share recipes with everyone that was simple, easy, delicious and healthy . The chai muffins were gluten free and one of my favorite recipes, we served the muffins with a simple ginger and cardamom butter.

The menu included:

Blueberry and Lemon scones with lemon sugar

Chai Muffins made by my bestie, Kristina Millsaps

Frittata Muffins with cheddar cheese and parmesan

Roasted Asparagus with parsley and parmesan

Roasted Potatoes with herbs and parmesan

Strawberry Basil Rosé Lemonade punch

Chocolate Oolong Tea

Coffee

Guests Favorite:

I want to share with you one of the recipes that was one the favorites. I will share the other recipes, including that incredible punch later this week. Enjoy this one.

Roasted Asparagus 

Ingredients:

1 pound asparagus

A bunch of parsley leaves

Fine sea salt, ground black pepper

Extra virgin olive oil

Parmesan shavings

Instructions:

Preheat the oven to 400.

Trim away the bottom third of each asparagus stalk.

Put the asparagus on a cookie sheet with parchment paper, top with parsley. Season with salt and pepper and drizzle with olive oil. Roast until slightly tender, about 10 -15 minutes. Just before serving, add shaved parmesan.

 

 

 

Mother’s Day Breakfast ~ Mini Frittatas

I am so excited about Mother’s Day! I hope you are thinking of ways to encourage the beautiful Mother’s in your life that has birth you physically, spiritually and both. I have a few recipes today I want to share with you that will make this Mother’s Day very special. It’s not too late and these recipes are super simple and Yum Yum approved. Enjoy them and make sure to Set the Table with Love. Happy Mother’s Day. 🙂

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Italian Cheese Frittatas

Five Cheese Italian Muffin Frittatas

Ingredients:

2 1/2 tbsp. of olive oil ( 1 tbsp for greasing the
pan and the remainder for sautéing vegetables)

1 medium onion diced, medium

1 medium red bell pepper, diced
the same size as the onions

1 garlic clove, diced, small

8 large eggs

1 tsp of sea salt

1/2 tsp. of black pepper

1 tbsp. of Italian dried seasoning

4 ounces Sargento Five cheese blend,or your favorite blend

12 cherry tomatoes, sliced in half, to top frittatas

1 ounce of parmesan cheese to

garnish frittatas

Directions:

1. Preheat the oven to 350. Grease a 12 cup muffin pan with olive
oil, set aside.
2. Heat olive oil in a saute’ pan. Add diced onions, peppers, and
garlic. Cook until onions are transparent, not caramelized.
3.Whisk eggs, salt, black pepper, basil together in a bowl. Mix
cooked ( make sure they are cooled, are you will have scrambled eggs) vegetables and cheese into egg mixture. Spoon about 1/4
cup mixture into each muffin cup. You want the mixture to go
about halfway up the muffin pan cups.
4. Add 2 sliced cherry tomatoes on top of each frittata.
5. Bake in the preheated oven until frittatas are set in the middle
and lightly browned, about 20 minutes.
6. Once cooked you can garnish each one with parmesan cheese.
~ If you have an issue with diary, you can leave the cheese out or
use your favorite vegan blend.

Since this is Mother’s Day add some, fruit, a card and her favorite flower and your golden.

 

 

 

 

Super Bowl Smash Potato Bites

Super Bowl is tomorrow and I have to make something, yummy, easy and delicious! I don’t know about you, but for me the best thing about Super Bowl Sunday, is the food. My mind starts to race, what will I make this year? LOL :).

Bingo!!  Smash Potatoes!! Crazy, super simple as well. Bake some baby potatoes, use a potato masher, smash them and add your favorite toppings. Done and Done.

I hope you enjoy this recipe any time of the year.

SET THE TABLE WITH LOVE.

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Smash Potatoes with Jalapeño cheese, red bell peppers, and cilantro

Smash Potatoes

Ingredients

24 ounces Dutch yellow baby potatoes

2 tablespoons olive oil

1 cup red bell peppers, diced

1/2 cup or more of your favorite cheese, shredded

Kosher salt and freshly ground black pepper, to taste

Parsley for garnish

Instructions

Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Top with olive oil.
Place into oven and bake for 18-20 minutes, or until golden brown and crisp. Remove from oven.  Using tongs, add the potatoes onto a nice heat proof serving platter. Add salt and pepper, to taste. Add the cheese, red bell peppers and parsley to each potato. DON’T GET ALL FANCY , IT’S SUPER BOWL AND THEY ARE SMASHED POTATOES! 🙂 🙂 🙂
Serve immediately.

 

 

 

Green Apple and White Cheddar Gratin ~ The Lighter Flare

I love french inspired food, using the familiar and making it your own.  The beauty of living in the melted pot, is we get to learn from each other and infuse our cultures. The brilliance of doing this,  we create new experiences and new traditions for our families.

This french inspired gratin dish is for my vegetarians out there. You can easy make it vegan, by using olive oil, non dairy cream and vegan meltable cheese.

My memories of this dish, is my mom’s super cheesy version of her own take of potato gratin.  It almost reminded me of her macaroni and cheese, It was one of my favorite dishes. She would make it in the Fall, as soon as the weather got a little nippy. I thought about her today and with the weather changing, I decided to make a gratin in honor of her. However, I like to take dishes that are familiar and put my own signature on them. I made mines with crispy green apples, onions, garlic and white cheddar cheese. I seasoned the apples with nutmeg, cinnamon, sea salt and black pepper. I think my southern mama, would have approved and told me, I should have went heavier on the cinnamon, the butter and of course the cream. LOL. 🙂  The recipe is a little tart, sweet and cheesy.  It is not your typical heavy, creamy potato gratin, but  I believe it will become one of your favorite alternatives. Bon a petit!

Enjoy and Set the Table with Love. 

Green Apple and White Cheddar Gratin
Green Apple and White Cheddar Gratin

Ingredients:

3 tbsp unsalted butter,  a little extra for the mini dutch oven

1/2 cup onions, thinly sliced

1 garlic clove, thinly sliced

3 med. green apples, slice with a madoline or knife, thin round slices

1/4 tsp grated nutmeg

1/2 tsp cinnamon

A few thyme leaves and dried fennels ( optional)

Fine sea salt and black pepper

1/2 cup heavy cream, if vegan, canned coconut milk will work

1/4 cup bread crumbs, gluten free bread crumbs for those with gluten allergies

3/4 cup grated white cheddar cheese

Few  fresh thyme leaves, for garnish

Directions: 

Preheat the oven to 375. Butter the mini dutch oven, ramekin or small baking dish.

In a large saute pan, heat 2 tbsp of the butter over medium heat. Add the chopped onions and garlic. Cook until soft and translucent. Add green apples slices. Do not use the top or the bottom part of the apple slices, just he ones that are not covered with the peel. Add the seasonings and the fennel. Stir gently to incorporate all the flavors. Cook for about 3-4 minutes.

Transfer half of the mixture into the baking dish. Add half of the grated white cheddar cheese and add the rest of the mixture. Pour the cream over top. Sprinkle the bread crumbs, thyme leaves,  and cheese on top. Dot the remaining 1 tbsp butter on top.

Bake until golden brown and bubbly, 15-20 minutes. Serve immediately, add the fresh thyme leaves on top as garnish.

My Favorite New Low Carb Snack ~ Vegetarian Parmesan Chips

Okay! I am on kinda of a diet!! Yes!! Don’t laugh at me, but I need to lose 6 stubborn lbs before my birthday in May. I know.  I know. Girl what are you complaining about! Hey, when you get over in your 40’s, it can be a little difficult. So I am watching my Carbs. Closer a girl get’s to 50 the Carbs are not being very nice to me. However, I love to eat potatoes and maybe it’s the Irish blood in me, but potatoes are my best friend. We have hung out during some very trying times in my life. They have come to me in many forms. They know just what a girl needs.  For example, they show up as Potato Chips, she happens to be my favorite. Also, Garlic Parmesan Mashed Potatoes, Sweet Potato Pie, Baked Cajun potatoes,etc., etc. You get the point.

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Well, after my workout I was craving something crunchy. No chips to be found in the house. The key to success, do not load your house up with foods you are trying to avoid.  So I made these vegetarian Parmesan Chips. I used an awesome cheese brand, Belgioioso Cheese. They make a vegetarian form of parmesan. Yay! Me! and 0 Carbs. Yay! Me! Again.

Okay here’s the recipe. Enjoy. I paired this snack with an apple and drizzle of honey. But if you are doing 0 carbs just stick to the chips. 🙂

Ingredients:

1 1/2 tbsp shredded  Belgioiso Parmesan cheese per crisp

1 tbsp Tuscan or Italian Seasonings

Directions:

Depending on the size of your cookie sheet, grate enough Parmesan cheese to cover a cookie sheet with crisps, leaving an inch between each crisp.

Cover a cookie sheet with parchment paper, and spread out the cheese gently in flat round shapes. I used the back of a spoon. Add a dash of seasonings in the middle of each crisp.

Pre-heat your oven to 350 F, and when it’s warm, place the sheet in the middle of the oven for 5-10 minutes. Check regularly, and remove your crisps from the oven when they just start to get golden. Allow to cool off for just a few seconds and carefully remove from the parchment paper. The pan and crisp can still be hot, so be CAREFUL  AND  DO NOT FORGET TO ENJOY! 🙂

Homemade Flatbread, Roti, Tortilla? Hmm.. You decide

Other day my family wanted to eat cajun flatbread pizza. It is really yummy. It’s basically sautéed onions, cajun sausage, spicy barbecue sauce and sharp cheddar cheese. Unfortunately, we did not have any flat bread. My hubby was about

to go and run out to the store and buy some, when I yelled, Stop!!! As though he was committing a crime. I will make the flatbread from scratch in my Super “Mama” Hero voice. LOL

Very easy! The funny thing is when I posted it on Facebook my friend from India asked me, “Is that Roti.” NO! It is Flat bread. My friend who is spanish asked me, “Is that Tortilla?” NO! It is flatbread. But hey it can be whatever you like.

Here is the recipe. This is a no yeast flatbread.

Enjoy! Remember to Set the Table with Love.

Italian Herb infused Flat bread

  • 1 3/4 cup  organic all-purpose flour
  • 3/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 cup vegetable shortening
  • 3 cloves, crushed garlic, Finely crushed
  • 1/2 tbsp Italian herb blend ( I used a blend with a grinder, to get bigger chunks of herbs) optional
  • 1/2 cup hot water

See those bubbles.

Preparation:

Sift the flour, salt, and baking powder to a mixing bowl. Add the shortening and garlic, and work into the flour with a pastry cutter until the mixture resembles coarse crumbs.Pour in the hot water and stir with a fork to combine. Pour mixture on a lightly floured surface and knead with your hands for about 3 minutes to form a smooth, soft dough. * Tip ~ If the flour get’s sticky add more flour to the dough, just a little at a time, until it is not sticky anymore. Put it back into the bowl, cover with a towel and let rest 20 minutes.Divide the dough into 6 balls, and roll between your palms of our hand until you have a soft smooth ball. With a rolling pin, roll out each ball of dough into a thin circle about 1/8-inch thick.

Preheat a dry cast iron or non-stick pan over medium-high heat.  Place the flatbread in the hot pan and cook for one minute, or until small air bubbles appear. Flip over and cook for another minute. Flip again for about another minute. During this last flip you will notice the bread puffing up,  this is what you want to see. You also want small charred spots to form on the bread as well.

Remove immediately from the hot pan onto a platter. You are ready to enjoy your flatbread, roti, tortilla? But never the less, Enjoy. They can be kept warm in the oven if you are not serving them all at once.

On this flat bread I added some olive oil, butter lettuce, walnuts and shaved parmiagiana reggiano and cracked black pepper and a dash of salt.  Of course my men folk added the spicy cajun ingredients. I also use this recipe to make wraps and tacos.
 
 
 

Polenta with butternut squash veggie ragout

All day my son and I have been spending time cooking some creative dishes. He is out of school for Spring break so we get to have some fun in the kitchen. I love trying new things, so today I mixed butternut squash into my polenta recipe. It tasted delicious!  I also made an organic ragout. I hope you enjoy this recipe.

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Polenta with butternut squash with a veggie ragout

You will need:

Polenta:

1 1/2 cups of yellow corn grits

4 cups of water

1/2 cup of organic butternut squash ( frozen)

1/2  cup of 5 Italian Blend shredded cheese

Dash of black pepper, salt and garlic powder

Ragout

1 tbs of  olive oil

2 small zucchinis ( diced)

1 half of a med onion( chopped roughly)

1 med tomato (  deseeded and chopped size of the onions)

1/2 cup of smoked sundried tomatoes ( have that bacon taste)

2 garlic cloves ( chopped finely)

1/2 cup of dried porcini mushrooms

1/2  tsp of dried fennel seed

1/2 tsp of italian seasonings

1/2 tsp of sea salt

1/2 tsp of garlic powder

Dash of black pepper to taste. I like it a little spicy. 🙂

1/2 cup of water to keep ragout wet until veggies are tender ( I add water as needed, this is optional the tomatoes should give you enough water)

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Ragout

Sauté  onions and zucchini until transparent.

Add the the raw tomatoes and the garlic and sauté for 5 minutes.

Add all  your spices and stir all the veggies.

Bring everything to a boil. Cover and simmer for 20 minutes.

About 5 minutes before the dish is done add the mushrooms and sundried tomatoes to rehydrate. Continue to cook.

Serve on top of the Polenta

Polenta

Bring water to a boil. Add Butternut Squash. Allow to cook for 10 minutes remove the squash and mash most of it up in a bowl. Leave some pieces whole it makes the polenta look pretty. Add squash back to water. Bring the water back to a boil. Reduce to a simmer. Pour in polenta steadily, stirring constantly. Continue to stir until polenta is thickened.  Add the cheese, black pepper, garlic and sea salt.  Stir throughly. It should come away from sides of the pan, and be able to support a spoon. Cooking time 20 to 30 minutes.

To plate with LOVE:

Put polenta in a nice plate or bowl.
Add the Ragout and top with some of the 5 italian cheese blend or some parmesan. Sprinkle some parsley flakes for garnish and drizzle with a little olive oil.

Oh yes one last thing. Set the table with LOVE.

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