Crispy Garlic Potatoes

Coming Soon…….;.

Lemon & Herb Halibut

Coming Soon…….

Shakshuka

Imagine dipping into this gooey Shakshuka goodness on a slow, cozy Saturday morning. We love this "one-pan-wonder" for a savory, spicy, and satisfying meal with the family-- really, it's great for anytime, not just breakfast! Enjoy with some sourdough toast, warm pita bread, or on its own!

Ingredients:

6 Eggs
1 Red Pepper Diced
2-3 Medium Sized Tomatoes Diced
1 Medium Sized Onion, sliced thin
2-3 Large garlic cloves, Minced
Juice of half a lemon
1/2 Cup of Feta Cheese (feel free to add more or less)
2 Tbsp Cilantro Chopped
2 tsp Paprika
1 tsp Cumin
1/4-1/2 tsp Cayenne (optional - season to preferred heat level)
Salt to taste
Pepper

Directions:
Heat your cast iron pan on medium to medium high heat. Sautee sliced onions and red peppers until translucent or slightly browning. Add garlic, Salt, pepper and other spices, cook additional 1-2 minutes. Deglaze with juice of lemon. Add tomatoes and let it all stew together and cook down. If it cooks down too quickly, you can add a quarter cup of water. Once its cooked down and seasoned to your liking, crack your eggs into your stew, cook for 3-4 minutes on the stovetop and then place skillet into a 375 Degree oven until eggs whites are set and yolks are still runny. Once removed from the oven, sprinkle a generous amount of feta and cilantro on top. Feeds 2-4!

Homemade Pita Bread

Homemade pita bread is one of life's most comforting delights. It's also remarkably easy to make at home and, believe me when I say that it doesn't even compare to the store-bought stuff. Good luck keeping these warm, fluffy pita breads around for any period of time! I tend to lose them as they come off the griddle but, if you can keep them from being immediately devoured, they make wonderful wraps or you can tear pieces off and mop up any number of delicious dips or sauces. Try these with our Spicy Shakshuka or some creamy hummus!

Ingredients:

3 1/4 cups All Purpose Flour
1 1/3 cups Water (lukewarm)
1 1/2 tsp Active Dry Yeast
3/4 tsp Kosher Salt
1 Tbsp Olive Oil

Directions:
In a bowl, mix yeast into warm water and set to side while the yeast activates (5-10 minutes, or until bubbly).
Add salt followed by flour and mix well until it starts to form a ball of dough. Turn dough out onto a floured surface and knead dough for 5-10 minutes, or until your dough is well mixed and smooth. Drizzle olive oil into a clean bowl and place the kneaded dough in the bowl, rolling the dough in the oil so it's fully coated and. then cover bowl with cling wrap or a damp tea towel. Let the dough rest or "proof" in a warm place for an hour or until it's doubled in size.

Once dough has fully proofed, heat a heavy bottomed skillet (I like to use a cast iron griddle) to a medium-high heat. turn dough out onto a floured surface and cut into six equal pieces. Gently pull and stretch each piece of dough into a pita shape-- You can roll the dough if you prefer. Place pita dough into dry skillet or griddle and cook for 2-3 minutes on each side, allowing pita to color up to a nice golden brown. Repeat this step until all pita's are cooked and enjoy!

Hannah’s Famous Garlic Dip

Okay, so it might not be completely famous, but everywhere and anytime I serve this dip, everyone loves it. Will it give you insane garlic breath? Yes. Is it worth it? Yes— especially because it takes all of 5 minutes (at most) to put it together. That’s a small investment for HUGE payoff. You can eat it with so many things, the options are endless!

Ingredients:

1 1/2 cups plain yogurt (greek or regular)
1/4 cup extra virgin olive oil
1-2 large cloves of garlic
Juice of one lemon
pinch of salt (to taste)

Directions:
In a bowl combine yogurt, olive oil, lemon juice and salt. Then, using a microplane, grate garlic into mixture. Combine well and serve alongside meats, breads, or veggies! You can either serve it right away or make it a couple hours ahead of time so the flavor can develop a bit longer.

Spiced Carrot Cake

We firmly believe that carrot cake is the most underrated cake out there. I (Hannah Heugel) actually had carrot cake cupcakes at my wedding— that’s how much I adore this dessert. Our recipe has a warm, heavily spiced cake, lots of carrots and an airy brown butter cream cheese frosting that is somehow rich and light at the same time. Your family will thank you and you'll probably be the designated carrot-cake-baker from now on. Enjoy!

Ingredients:

2 cups white sugar

1 ¼ cups vegetable oil

4 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

2 Tablespoons ground cinnamon

1/2 teaspoons ground clove

1 1/2 teaspoons ground ginger

1 teaspoon salt

3 cups grated carrots

Directions:

Preheat oven to 375 degrees F.

Grease and flour two 8" cake pans and set aside. In small mixing bowl, combine flour, baking soda, baking powder, spices, and salt. In a separate bowl, combine all wet ingredients except carrots and mix well. Add dry ingredients and mix well, then add carrots and mix until evenly combined. Pour equal amounts of batter into each cake pan and bake for 35-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Let cakes cool in the pans for 30 minutes and then remove from pans.

Let cakes cool completely before frosting.

This cake is best served with our “Light as Air” Brown Butter Cream Cheese Frosting! Check out our recipe on the next page!

“Light as Air” Brown Butter Cream Cheese Frosting

This frosting unreal. I really don’t know how else to say it. It’s light, fluffy, rich, tangy, and downright delicious. We prefer to pair it with our Spiced Carrot Cake, but it truly can grace any cake you like. It’s worth all of the effort and will probably win you a medal of some sort. Have we hyped this frosting enough yet? Try it and see why we love it so much!

Ingredients:

1 stick of unsalted butter

1 stick of salted butter

2 8 oz. packages of cream cheese (room temperature)

1 1/2 cups heavy whipping cream

1 teaspoon vanilla

4 cups powdered sugar

Directions:

In saucepan, melt the butter and let it cook until the milk solids in the butter start to get toasty brown. Be careful not to let the butter burn, it's a fine line between nicely toasted and burned, so watch it closely! Once browned, pour butter into a glass bowl and stick it in the fridge until its just solidified but not overly hard. When your butter is almost set up, wisk heavy whipping cream in a bowl until stiff peaks form. Scrape set butter into separate mixing bowl, making sure to get all the yummy brown bits. Add cream cheese and vanilla and with a hand mixer or in your stand mixer, beat until light and fluffy. Slowly start to add powdered sugar one cup at a time while mixer runs on low speed. Once powdered sugar is fully incorporated, remove mixer attachments, take 1/2 of stiff whipped cream and fold into frosting, once this is combined, add the rest of the whipped cream and continue to gently fold it into the frosting until thoroughly mixed. From here, you're ready to frost your cake!

With the dairy elements in the frosting, you'll want to keep this frosted cake refrigerator until 1-2 hours before serving.

Lemon-Berry French Toast Bake

Tart berries, lemony custard, and buttery brioche beckon you into a beautiful day with this Lemon-Berry French Toast bake. It’s perfect for holidays or just makes an ordinary weekend morning feel a bit more special. Just know this will become a total family favorite!

Ingredients:

About 1 1/2 large loaves of brioche bread
5 whole eggs
4 egg yolks
1/2 stick butter
2 cups whole milk
1 teaspoon vanilla
1 teaspoon lemon zest
3/4 cups sugar
1 1/2 cups any mix of berries you like

Directions:
In saucepan, warm milk, butter and vanilla until butter is fully melted but do not let it boil. Let it cool slightly.

In mixing bowl, thoroughly whisk together eggs, egg yolks, and sugar . While steadily whisking, slowly drizzle warm milk mixture in until fully combined-- this is your custard mixture. Set to the side. Preheat oven to 375 F.

Either cut or tear brioche into your 9x13 baking dish and add fruit however you like. Pour custard mixture evenly over the bread and berries and let set for 10-15 minutes so the bread can soak up all of the mixture. Once the custard is well absorbed, place your French Toast Bake into the preheated oven for 25-30 minutes or until custard is fully cooked/set in the center of the dish. If reheating the next morning, wait to add the glaze until just before serving (Reheat in 300 degree oven for 20-25 minutes or until warmed through).

Lemon Glaze:
Juice of 1 lemon
1 cup of powdered sugar

In small bowl, combine lemon juice and powdered sugar. Mix well and drizzle over Lemon-Berry French Toast Bake before serving.