- Heat the olive oil in a medium saucepan over medium high heat until it shimmers.
- Add the onions, bell pepper, carrots and salt and cook until the onions are translucent, five to seven minutes.
- Add the garlic and cardamom and cook 1 to 2 minutes more or until the garlic is fragrant. Do not brown.
- Add the vegetable broth, coconut milk and chickpeas and bring to a simmer.
- Decrease the heat to low and continue to cook until the carrots are tender, about 10 minutes.
- Add the Florida Orange Juice, remove from heat, and stir. Taste and adjust seasoning as desired.
- Serve garnished with cilantro as desired.
4 thin sliced chicken breasts (about 1.25 lbs.)
3 tbsp. tapioca starch
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
3 tbsp. butter
2 tsp. fresh thyme leaves
1.25 cups chicken broth
1/4 cup capers, rinsed and drained
1 tbsp. lemon juice
1/2 lemon, sliced into half moons
- In a dish or shallow bowl, toss the chicken breasts in 2.5 tbsp. tapioca starch, the salt, black pepper and garlic powder.
- Heat the butter in a stainless or cast iron skillet over medium-high heat. Once the butter is melted and bubbling, add the chicken breasts.
- Brown the chicken breasts for about 3-4 minutes on each side, or until cooked through.
- Remove the chicken breasts from the pan and set them aside. Lower the temperature of the heat to medium heat and add the broth to the pan.
- Use a whisk to bring up any browned bits off the bottom of the pan. Scoop out a few tablespoons of liquid and mix it with the remaining tapioca starch to create a slurry.
- As the liquid in the pan begins to bubble, add the fresh thyme and mustard. Allow the mixture to simmer until it starts to thicken slightly, then add the slurry to the pan.
- Whisk until the mixture reaches the thickness of your liking, then add the capers and lemon juice.
- Season with salt and pepper to taste. Place the cooked chicken back into the pan and coat the chicken in the sauce.
- Add the lemon slices to the pan and top with more fresh thyme. Serve with your favorite side dish.
1 salmon filet
1-2 tbsp. olive oil
4 oz. Montchevre original crumbled goat cheese
8 oz. angel hair pasta
1/4 cup mini heirloom tomatoes, diced
1/4 cup balsamic vinegar
2 tbsp. honey
1/2 blood orange, juiced
Salt, to taste
Pepper, to taste
- Prepare pasta according to the package.
- Prepare the salmon by drizzling 1 tsp olive oil on the filet and seasoning with Salt and pepper. in a frying pan or skillet over medium heat, drizzle 1 tsp olive Oil and sear each side of the fish for 3-4 minutes depending or until charred.
- Once the pasta is finished cooking, drain the water and return the pasta to The pot. drizzle 1 tbsp. olive oil and season with salt. stir to combine.
- In a small pot over medium-low heat, combine balsamic vinegar, honey, & juice from 1/2 blood orange. Bring to a simmer.
- Assemble your bowl. First add pasta, next top with tomatoes & goat cheese. Top with salmon and pour the sauce over the fish & pasta.
- Garnish with fresh basil & more goat cheese.
1 package of smoked apple bacon, unopened.
medium size red onion.
fresh bunch of asparagus.
1 package of al dente egg pappardelle pasta.
Chive and Italian parsley
- Cook pasta according to instructions.
- Cook bacon in a frying pan.
- While stirring the bacon, cut one inch slanted pieces of asparagus, quarter & dice the red onion,
and dice the shallot.
- In a large fry pan, pour in a few TBS of olive oil with the shallots & cook on high briefly. Stir in the onions & asparagus.
- Cut a few bacon slices into large pieces and add to pan, along with salt & pepper. Stir and cover with the heat on low (ish).
- Drain the pasta and put in a bowl. Stir in a teeny bit of truffle oil to separate the big pasta noodles.
- Add the cooked “sauce” from the fry pan. Snip in big snips of the chive and parsley and cut in a few more slices of bacon.
- Add a handful of pine nuts & fresh parmesan.
- Mix it all together!
3 cups All-Purpose Flour
1 ½ tsp Baking Powder
¾ tsp Baking Soda
¼ tsp Kosher Salt
1 Tbsp Ground Ginger
1 ¾ tsp Ground Cinnamon
¼ tsp Ground Cloves
¾ cup Brown Sugar
6 Tbsp Unsalted Butter softened
1/3 cup Runamok Holiday Spice Infused Maple Syrup
1/3 cup Honey
2 tsp Vanilla Extract
Maple Royal Icing Ingredients:
4 cups confectioner’s sugar
3 egg whites
1 tsp vanilla extract
2 tsp Runamok Festivus Maple Syrup
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
- In a bowl of a stand mixer with the paddle attachment, beat softened butter, brown sugar, and egg until well blended. Add maple syrup, honey, and vanilla. Gradually spoon in dry ingredients, continuing on medium-high until blended and smooth. Wrap dough plastic and refrigerate for 2-3 hrs.
- Preheat oven to 375 F and line two cookie sheets with parchment paper. Sprinkle rolling surface and rolling pin with flour. Roll dough out to ¼-inch thickness. Cut out cookies using a 3.5-inch snowflake cookie cutter. Space cookies 1 ½-inches apart on cookie sheet. Bake 8-10 minutes until edges start to brown. Place pan on a rack to cool for 10min before removing cookies.
- Royal Icing-In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites on medium-high until soft peaks form.
Add vanilla and maple syrup, then mix in 1 cup of powdered sugar at a time while continuing on medium-high speed, scraping the sides of the bowl halfway through to incorporate all sugar stuck on the bottom and sides. Whip on high for 4-5 minutes until thick and glossy. Transfer icing to a piping bag with the desired tip. Pipe a thin layer of royal icing in a creative snowflake design or around the edges of the cookies. Use a toothpick to move icing and cover bare spots. Let decorated cookies dry before eating or stacking.