Best EVER Bruschetta submitted by Rachael Garbowski
1/2 baguette or crusty long loaf bread, sliced (12 pieces)
3 large cloves garlic finely chopped
Extra-virgin olive oil, for drizzling
3 tomatoes (Roma tomatoes suggested, but any kind will do!)
20 fresh basil leaves
Coarse salt
1. Preheat broiler to high, (if you prefer you can also grill the bread or toast it in the toaster).
2. Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it!
3. Rub toasts with garlic and drizzle with oil.
4. Chop the tomatoes and place in a small bowl.
5. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes.
6. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat.
7. Pile tomato basil mixture on top of toasts and garnish with more olive oil and basil leaves if desired.
Moroccan Carrot Salad submitted by Manik Nakra
1 LB Carrots
1 Bunch Flat Leaf Parsley
5 Cloves Garlic
1 1/2 Tablespoons Olive Oil
Juice of one whole lemon
1 Teaspoon Cumin
1/2 Teaspoon Cayenne Pepper
Salt and Pepper
Slice up carrots to 1/2 inch slices.
Boil 6 cups water, add a teaspoon of salt.
Blanch carrots (toss carrots in boiling water for about 45 seconds to one minute)
Drain carrots and pour really freaking cold water on them to stop cooking process. Drain again.
Chop parsley
To make salad dressing, chop garlic and combine lemon juice, garlic, olive oil, cumin, cayenne pepper in a bowl and whisk it all together so its blended. Add salt and pepper to taste.
All salad dressing ingredients can be adjusted to taste. Want more spicy, add more cayenne. Want more lemon-y add more lemon, etc.
Place carrots on a platter or large bowl, sprinkle parsley on top. Drizzle dressing over it and toss it all together.
Can be served room temp or cold (make in advance and keep covered in fridge but add dressing right before serving)
Veggie Fritters with Herbed Yogurt
submitted by Jackie Klusmeyer
Utensils: Knife, Cutting Board, Grater, Fine Strainer/Coffee Filter for pressing of vegetables, Fork/Whisk
3 cups Brussel Sprouts, shaved
1/2 Cup Red Onion, small dice or Green Onion, thin chop
4 Eggs
2 Teaspoons Salt
1 Teaspoon Lemon Zest or 1 Tablespoon of Lemon Juice (1/2 Lemon)
6 Medium Zucchini, Yellow Squash, or Carrots (abo 4 Cups) finely grated and pressed to remove water
2 Clove Garlic, crushed or grated
1 Cup Panko Bread Crumbs
Seasoning to taste: Cayenne, Crushed Red Pepper, Yellow Curry, Italian Seasoning, Paprika, Dill, Mustard Powder, Old Bay
Salt to taste
2 Tablespoons Oil, for each batch of frying
1. Prepare greens and onions, set aside.
2. In a bowl, whisk eggs with salt, lemon zest/juice, grated veg and garlic. Toss greens into egg mixture.
3. In clean, dry bowl mix panko with desired seasonings, salt to taste. Toss into veggie/egg mixture, evenly coat.
4. Refrigerate batter for 30 mins to set.
5. Heat skillet on Med-Hi with oil, while the oil heats, ball out 2 tablespoons of fritter batter and flatten into thicken disc. Once oil begins to smoke, comfortably fill pan with fritters, no crowding.
6. Fry 2/3 mins or until browned, repeat on other side.
7. Remove evenly browned fritter onto a towel to absorb excess oil. Wipe out pan and repeat.
Seasoned Yogurt with Fresh Herbs for Fritters
1 Cup Greek Yogurt
1 Teaspoon Salt
1/2 Cup Fresh Herbs; Parsley / Cilantro / Mint / Dill / Basil / Tarragon / Marjoram, finely chopped
King George Sandwiches submitted by Teresa Johnson
Ingredients for two chicken George sandwiches:
1 Chicken breast (Free range, Antibiotic and hormone free)
2 Medium slices of pineapple (Fresh cut)
2 Slices of Swiss cheese (Antibiotic and hormone free. Pastured raised)
2 Slices of bacon (Antibiotic and hormone free. Humanly raised)
4 Toasted sourdough bread slices (Unbleached)
*N3 optional topping(s): Organic mustard, jalapenos, mushroom, organic baby kale and spinach.
Heat grill, oven or cast iron. Grill bacon. Grill pineapple. Set aside. Slice chicken breast in half. Grill both sides of chicken. A minute or so before chicken is fully cooked place on top Swiss cheese, grilled pineapple, and bacon. Leave on grill for another minute. Remove, set on toasted sourdough. Buen provecho. Bon appetit. Itadakimasu 
This recipe is also delicious on croissant, Hawaiian rolls and other fresh breads
WHIPPED SWEET POTATOES the following entries submitted by Shaleiah Fox
4 pounds sweet potatoes (about 7 medium)
4 tablespoons unsalted butter, melted
1/4 cup pure maple syrup
Coarse salt and ground pepper
1. Preheat oven to 400 degrees.
2. Prick sweet potatoes all over with a fork. Place on a rimmed baking
3. Bake until very tender when pierced with a knife, 1 hour.
4. When cool enough to handle, halve sweet potatoes.
5. With a spoon, scoop out flesh (discard skins); transfer to a food processor.
6. Add butter and syrup; process until smooth. Season with salt and pepper. Serve warm.
SWEET POTATO BISCUITS
1 3/4 cups all-purpose flour, plus more for kneading and shaping
2 tablespoons light-brown sugar
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons chilled unsalted butter, cut into pieces, plus 1/2 Tablespoon melted butter and more for pan
3/4 cup Whipped Sweet-Potato, chilled
1/3 cup buttermilk
Make the dough:
1. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda.
2. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse meal, with some pea-sized lumps of butter remaining.
3. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into flour mixture until combined (do not overmix).
Shape the biscuits:
1. Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, 5 or 6 times. (If dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a disk, and pat to an even 1-inch thickness.
2. With a floured 2-inch biscuit cutter, cut out biscuits as close together as possible. Gather together scraps, and repeat to cut out more biscuits (do not reuse scraps more than once).
Bake the biscuits:
1. Preheat oven to 425 degrees, with rack on lower shelf.
2. Butter an 8-inch cake pan. Arrange biscuits snugly in pan (to help them stay upright).
3. Brush with melted butter. Bake until golden, rotating once, 20 to 24 minutes.
SWEET POTATO PANCAKES
3 tablespoons unsalted butter, plus more for the pan
2 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 cups 1/2 cup milk
2 tablespoons packed brown sugar
1 cup whipped sweet potato
1. Either in the microwave or on the stovetop, melt the 3 tablespoons of butter, then set aside to cool.
2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the eggs, buttermilk, milk, and sugar, mixing until completely combined. Stir in the mashed sweet potato. Pour in the melted butter and mix until fully incorporated. Fold in the dry ingredients, mixing until just combined. Don’t overmix the batter; it will be lumpy, and that’s okay. Let the batter rest for 5 minutes.
4. Heat a large skillet over medium heat and add a pat of butter — just enough to coat the surface. Once hot, use a 1/4-cup measure to pour batter into the skillet. Cook until the undersides are golden, the edges look to be set, and bubbles form and burst on the surface of the pancake, 2 to 3 minutes. Flip and cook the other side until golden-brown, about another 2 minutes. Repeat with the remaining pancakes.
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