COLLAGEN PRODUCTS ARE BACK IN STOCK! SHOP BELOW
␡December 03, 2018
This month's menu was designed out of a desire for cozy yet fresh. We are in the middle of the holidays, and sometimes a hearty (yet completely allergen free!) soup is what we need paired with a refreshing salad.
Serves: 6 adults
Prep Time: 20 minutes
Cook Time: 30-50 minutes
To make this meal come together as seamlessly as quick as possible, follow the guidelines below.
Step 1: Prep the ingredients for the soup and begin sauteing the cauliflower.
Step 2: Preheat oven to 400 degrees F.
Step 3: Mix up biscuit dough and honey roasted pecans and bake.
Step 4: Continue cooking soup, adding the broth, blending it, and adding remaining ingredients.
Step 5: Mix up dressing and throw salad together. Top with cooled pecans.
Prep Time: 10 minutes
Cook Time: 30 minutes
Wash and chop cauliflower into florets. Heat dutch oven over medium heat and add garlic and 3 T olive oil, stirring for 1 minute or until fragrant. Add cauliflower. Reduce heat to med-low and cover for 10 minutes.
Bring heat back up to medium and deglaze dutch oven with white cooking wine. To do this, simply add cooking wine to pot and "scrape" bottom of pan. This greatly enhances flavor.
Add chicken broth and heat to boiling. Simmer for 5-10 minutes over medium-low heat. In a blender, add 1 cup cooked cauliflower florets (from soup pot) as well as 1 cup of liquid (from soup pot). Add remaining 3 T olive oil and blend until emulsified, about 1 minute. Return to soup along with chopped ham and broccoli. Continue simmering until broccoli is tender, about 8-10 minutes. Taste, and adjust salt accordingly.
Serve and enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Preheat oven to 400 degrees F.
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Add 8 tablespoons butter and mix into flour with pastry blender. Add fresh thyme, garlic, and cheddar cheese and mix together. Add buttermilk and mix until dough becomes sticky.
On a baking stone or greased pan, spread biscuit dough into a rectangle with your hands until approximately 1 1/2 inches thick. With a pizza cutter or large knife, gently cut biscuits into 15-20 squares.
Bake for 20 minutes, or until edges turn golden on top. Melt remaining 4 T butter and mix in 1/2 tsp. garlic powder. Spread evenly on top of warm biscuits. Serve directly from warm baking stone.
Prep Time: 15 minutes
Bake Time: 10 minutes
Honey Roasted Pecans
Simple Vinaigrette
Assemble salad by placing greens into serving bowl. Add pomegranate seeds, apples, and cucumber pieces.
For the honey roasted pecans, combine ingredients together in small bowl to coat pecans. Spread out on parchment paper lined baking sheet and bake for 10 minutes or until browned- be careful not to burn! Let cool. Sprinkle atop salad.
For the simple vinaigrette, blend all ingredients together by hand or with hand blender.
Prep Time: 5 minutes
Bake Time: 20-25 minutes
Topping:
Preheat oven to 400 degrees F.
In a skillet, over medium heat, place blueberries and apples. Add arrowroot powder and mix to coat. Add remaining ingredients and gently mix together. In a small bowl, combine topping ingredient. When mixing in chilled butter, use a pastry blender until mixture is evenly chunky. Spread on top of fruit and bake for 20-25 minutes. Serve warm with ice cream or simply by itself.