Seasonal Recipes

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Kaleberry Salad (serves 2)

1/2 bunch kale, stems removed, washed, dried and chopped

½ cup blueberries or strawberries, rinsed

¼ cup crumbled feta cheese

2-3 TB chopped nuts (pecans, walnuts, almonds)

1 mini cucumber, rinsed and diced

1-2 TB EVOO

Dressing

1/4 cup EVOO

1 TB vinegar (any type: balsamic, red)

1-2 TB Honey

1/4 tsp salt


INSTRUCTIONS

Place chopped kale in large bowl. Pour a little olive oil in your hands and work your way through the kale until they darken in color and soften.  Combine with berries, nuts, and cucumber.  Top with cheese.

For the dressing, add all ingredients to a mason jar and shake well. Drizzle as desired over your salad. Enjoy!

Leftover dressing can be kept tightly sealed in the fridge for several days.

SPINACH AND ASPARAGUS FRITTATA

3 TB UNSALTED BUTTER

1 CUP CHOPPED ASPARAGUS, THIN, ENDS TRIMMED, CUT DIAGONALLY

1 CUP FRESH SPINACH, CHOPPED, RINSED AND DRAINED

1/2 CUP PORTA BELLA MUSHROOMS
¾ CUP HEAVY WHIPPING CREAM
6 EGGS, SCRAMBLED
2 TB FRESH PARSLEY, MINSED
SALT AND PEPPER FOR TASTE
CHOPPED SCALLIONS, FOR GARNISH

INSTRUCTIONS

Heat butter on a 10-inch cast iron or oven proof skillet. Add spinach and mushrooms, stirring

occasionally until soften. Add asparagus and stir for 3-4 minutes.

In one bowl, beat eggs and add seasonings. Pour the egg mixture into the pan and cook until
almost set, but still runny on top, about 4 to 5 minutes. Add fresh parsley and place in 350
degree oven to finish baking 10-15 minutes or until golden brown at top.
Garnished with chopped scallions. Serve immediately.

Recipe by Dannika Stevenson
Sip.Savor.Soul., LLC

STUFFED CHICKEN BREAST WITH SMOKED GOUDA AND ASPARAGUS

1 PKG OF 4-5 CHICKEN BREASTS, SKINLESS & BONELESS
1 BUNCHED ASPARAGUS, RINSED AND ENDS TRIMMED

2 LEMONS, HALVED
1 PKG OF SMOKED GOUDA SLICES
4 TB UNSALTED BUTTER
SEA SALT FOR TASTE
CRACKED BLACK PEPPER FOR TASTE

1-2 TSP PAPRIKA, GRANULATED GARLIC AND ONION POWDER

2 TSP PARSLEY, MINSED FOR GARNISH

INSTRUCTIONS
Pre Heat Oven 375

Cut the thick side of each chicken downwardly in the shape of a butterfly and lay on sheet pan.

Squeeze half lemon and season inside with salt and pepper.

Add one slice of gouda cheese and three asparagus spears to each chicken breast. Fold
chicken breast over and close with a few toothpicks diagonally. Season chicken on both sides.
In a large sauté pan on medium heat, add olive oil and 2 TB of butter. Sear chicken 5-7
minutes on one side and add 2 TB butter and flip over. Sear other side for same time.
Transfer pan to oven and cook for 20-25 minutes until cooked thoroughly. With a meat
thermometer, chicken should reach 165 degrees for doneness.

Remove toothpicks. Baste chicken with sauce from pan. Garnished with Parsley. Serve with side favorites.

Dannika Stevenson Sip.Savor.Soul. LLC

ZUCCHINI BREAD

3 eggs

1 c. vegetable oil

2 c. sugar

2 c. zucchini, grated and drained

1 t. vanilla

3 ½ c. all purpose flour

½ t. salt

2 t. baking soda

½ t. nutmeg

½ t. cinnamon

1 c. walnuts or chocolate chips, optional

Preheat oven to 350. Grease and flour 2 loaf pans.

Mix eggs, oil, sugar and vanilla. Stir in zucchini.

Mix together flour, salt and baking soda, nutmeg and cinnamon then add to zucchini mixture.

Pour into prepared loaf pans and bake for 45-50 minutes or until a knife inserted in the center comes out clean