Blood Orange French Toast 6 slices St Pierre sliced Brioche Loaf 2 eggs ½ milk 1 tbsp caster sugar 1 tbsp oil 1 tsp butter 3 blood oranges 2 tbsp honey 1.5 can sparkling blood orange drink/soda ½ tsp good quality vanilla extract ½ tsp corn flour, mixed with 2 tsp cold water  
  1. Whisk the eggs, milk, vanilla and sugar in a bowl or jug then pour into a wide shallow bowl that is large enough to dip the brioche slices into. Set aside.
  2. Squeeze the juice from one of the oranges into a bowl. Cut the skin off the other 2 oranges with a knife on a chopping board, then carefully cut out the segments.
  3. Pour the blood orange drink into a small saucepan and simmer for a few minutes until reduced by about half. Stir in the squeezed orange juice and add the honey. Pour in the corn flour and water mixture and keep stirring over a medium heat until thickened and glossy. Keep warm.
  4. Heat a large frying pan over medium heat then add a little oil and a little of the butter.
  5. Dip a slice of brioche into the egg mixture so both sides are coated then allow the excess to run off. Place in the pan & repeat with another one or two slices, depending how many will fit in your frying pan. Fry for a couple of minutes then turn and cook the other side until golden. Lift out and keep warm. Add a little more oil and butter to the pan and repeat with the other slices.
  6. Stack the slices onto warm plates and top with the orange segments then pour over the sauce.

Spring Orecchiette with Chimichurri

1 lb Orecchiette, cooked as per package instructions (reserve ½ cup pasta cooking water)

½ cup white wine

Haven’s Kitchen Herby Chimichurri

1 lemon, juiced and zested

1 small head broccoli, cut into florets and blanched

1 pinch chili flakes


  1. In a large skillet over medium heat, add the wine and let it reduce by half.
  2. Squeeze in half a pouch of the Herby Chimichurri and whisk for 30 seconds.
  3. Add in the reserved pasta water along with the juice and zest of the lemon to create a sauce.
  4. Add the cooked pasta and broccoli florets and toss until it is evenly coated with the sauce.
  5. Garnish with chili flakes and serve immediately.


Naked Peach Banh Mi

Grab your favorite baguette for a Blake Hill twist on a Vietnamese staple. This Bánh mì is bursting with  savory ingredients and our Naked Peach Spread adds the perfect touch of sweetness with no sugar added! Make a big batch for making the best lunch sandwiches and salads all week long, the pickled radish and carrot will get better as the week goes on!

Serving Size: 4 sandwiches


1 lb pork tenderloin

6 Tbsp hoisin sauce

6 Tbsp rice wine vinegar, divided

1 medium carrot, thinly sliced

1 medium radish, thinly sliced

1 tsp Kosher salt

2 Tbsp olive oil

Fresh baguette, sliced in half lengthwise


Fresh cilantro

6 Tbsp Blake Hill’s Naked Peach Jam


  1. Slice raw tenderloin as thinly as possible.


  1. Mix together hoisin sauce, 3 tablespoons rice vinegar and Naked Peach Jam.


  1. Transfer pork to a bowl, add half of marinade, mix until well combined (optional: marinate in refrigerator overnight).


  1. In a separate bowl, toss carrots and radishes with remaining vinegar and salt and let sit at room temperature to pickle.


  1. In a large, cast-iron skillet, heat oil on medium high and add marinated pork. Cook without stirring for 4 minutes, then stir and continue to cook until done.


  1. Optional: toast baguette until golden brown in oven.


  1. Spread mayonnaise on baguette, add pork to bottom baguette slice, top pork with remaining marinade, then place pickled veggies and cilantro on pork.


  1. Place the top baguette slice on the sandwich and enjoy!



Peach & Avocado Salad with Creamy Tarragon Dressing


½ cup plain yogurt

2 tablespoons light mayonnaise

2 tablespoons white balsamic vinegar

1 tablespoon olive oil

2 teaspoons Dijon mustard

2 tablespoons fresh tarragon, finely chopped

1 green onion, minced, about 2 tablespoons


5 ounces mixed greens

2 peaches, sliced

1 avocado, peeled and sliced into ½” slices

1 bunch radishes, thinly sliced


  1. Combine dressing ingredients, season with salt and pepper, and refrigerate until ready to serve.
  2. Arrange greens on a large platter, top with peaches, avocado, and radishes and gently toss. Drizzle with dressing or serve on the side.


Gluten-Free Granola Blueberry Pancakes

1 Egg

1 cup Milk

2 Tbsp Melted Butter

1 Tbsp Maple Syrup

1 cup Gluten Free 1-to-1 Baking Flour

2 tsp Baking Powder

½ tsp Salt

½ cup Lemon Blueberry Homestyle Granola

½ cup fresh or frozen Blueberries

Butter or Oil of choice, for cooking

Butter and Maple Syrup, for serving


  1. In a medium mixing bowl, crack the egg and whisk well. Add milk, melted butter and maple syrup, whisking well.
  2. Add flour, baking powder salt. Stir to combine. Fold in granola and blueberries.
  3. On a large griddle, warm the additional butter or oil over medium heat.
  4. Scoop the pancakes onto the griddle using a ¼ cup scoop.
  5. When the tops of the pancakes start to bubble (about 5 minutes) flip them and cook another 3-5 minutes.
  6. Serve with butter and additional maple syrup.