- 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.
- 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.
- 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.
- Heat a large frying pan over medium heat then add a little oil and a little of the butter.
- 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.
- Stack the slices onto warm plates and top with the orange segments then pour over the sauce.
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
- In a large skillet over medium heat, add the wine and let it reduce by half.
- Squeeze in half a pouch of the Herby Chimichurri and whisk for 30 seconds.
- Add in the reserved pasta water along with the juice and zest of the lemon to create a sauce.
- Add the cooked pasta and broccoli florets and toss until it is evenly coated with the sauce.
- Garnish with chili flakes and serve immediately.
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
6 Tbsp Blake Hill’s Naked Peach Jam
- Slice raw tenderloin as thinly as possible.
- Mix together hoisin sauce, 3 tablespoons rice vinegar and Naked Peach Jam.
- Transfer pork to a bowl, add half of marinade, mix until well combined (optional: marinate in refrigerator overnight).
- In a separate bowl, toss carrots and radishes with remaining vinegar and salt and let sit at room temperature to pickle.
- 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.
- Optional: toast baguette until golden brown in oven.
- Spread mayonnaise on baguette, add pork to bottom baguette slice, top pork with remaining marinade, then place pickled veggies and cilantro on pork.
- Place the top baguette slice on the sandwich and enjoy!
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
- Combine dressing ingredients, season with salt and pepper, and refrigerate until ready to serve.
- Arrange greens on a large platter, top with peaches, avocado, and radishes and gently toss. Drizzle with dressing or serve on the side.
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
- In a medium mixing bowl, crack the egg and whisk well. Add milk, melted butter and maple syrup, whisking well.
- Add flour, baking powder salt. Stir to combine. Fold in granola and blueberries.
- On a large griddle, warm the additional butter or oil over medium heat.
- Scoop the pancakes onto the griddle using a ¼ cup scoop.
- When the tops of the pancakes start to bubble (about 5 minutes) flip them and cook another 3-5 minutes.
- Serve with butter and additional maple syrup.