Ingredients:
10 oz. bittersweet dark chocolate, chopped
1 cup of pomegranate seeds
Directions:
Line a baking sheet with wax paper. Melt chocolate in a double boiler or the microwave. Careful to stir it as it melts and not to overheat it so it clumps. Once chocolate is melted, stir in 1/2 cup of pomegranate seeds and combine. Pour the chocolate onto the baking pan and smooth out. Top with remaining pomegranate seeds, careful to gently press them down into the chocolate. Place in refrigerator for about 30 minutes until it has hardened. Break into pieces using a knife or your hands when serving. Store it in a ziplock bag or airtight container in the refrigerator.
*Tips&Tricks: Season with sea salt, ginger or a dash of cayenne pepper for a kick of flavor! You can top the chocolate with different ingredients such as crushed pretzels, chopped up candy and chocolate bars, or drizzle caramel on it before placing it in the fridge. You can also use white chocolate with the pomegranate seeds for a nice contrast!
Dill Sauce:
1/2 cup light mayonnaise
2 cubes dill
1/2 tsp pepper
1/4 tsp salt
1 tablespoon lemon juice
Directions:
Place salmon, skin side down, on a baking sheet covered with parchment paper. Drizzle olive oil over salmon. Season with spices, making sure to rub it in. Place in oven on 450′ for about 12 minutes, until salmon is cooked through and flakes easily. Prepare dill sauce by combining ingredients. Serve over salmon or on the side.
Ingredients:
1 pint of grape tomatoes
1 tablespoon olive oil
1 tsp. fresh rosemary
1/4 tsp. salt
1/4 tsp. black pepper
3 cloves of garlic, diced
Directions:
Wash and clean tomatoes. Cut them in half, lengthwise then place them on a baking sheet lined with parchment paper. Drizzle olive oil on top and season with rosemary, salt, pepper and garlic. Mix well so all the tomatoes are coated. Roast them cut side up, on 400′ for 25-30 minutes until lightly browned and caramelized.
Ingredients:
2 lb. cooked gnocchi
1 small onion, diced
3 cloves of garlic, diced
1 tablespoon olive oil
1 1/2 cups crushed tomatoes
1 1/2 cups of milk (soy, almond, cows, or heavy cream)
1/4 tsp. salt
1/4 tsp. black pepper
Directions:
Saute onions and garlic until tender. Add crushed tomatoes and bring to a boil. Stir in milk and season with salt and pepper. Mix well then add the cooked gnocchi, stirring to combine with sauce. Serve with chopped parsley and grated parmesan.
Ingredients:
3 whole roasted red peppers (from a jar)
8 oz. pasta (I used Trader Joes lemon pepper pappardelle)
1 onion, diced
2 cloves of garlic, diced
1 tsp. salt
1/2 tsp. montreal steak seasoning
1/2 cup of milk or heavy cream
Freshly chopped parsley & grated parmesan for serving
Directions:
Cook pasta until al dente. Meanwhile, saute onion and garlic until tender. Place roasted peppers in a blender and pulse until smooth. Add onions and garlic to the blender and combine well. Pour milk (or heavy cream) into the blender and mix together. Season with spices and serve over pasta with grated parmesan and freshly chopped parsley.
Ingredients:
1 lb. boneless skinless chicken breast
1 cup corn flake crumbs
2 tablespoons chopped lemon basil
1/2 tsp. Montreal Steak Seasoning
1/2 tsp. Salt
3/4 cup mayo
1 tsp. Dijon mustard
Directions:
Combine corn flake crumbs, salt, pepper and lemon basil in a shallow dish. Combine mayo and mustard in a large bowl. Coat chicken with mayo mixture then dip in the crumb mixture so it’s coated on both sides. Place on lightly greased baking sheet and cook in oven on 350 for 25 – 30 minutes.
