A friend of mine introduced us to this dip from Bristol Farms, and we have been addicted ever since. I asked an employee in the deli for the recipe, and he told me about the mix and the other ingredients they use. Super easy! Finding …
Month: March 2020
I know that Overnight Oats should be simple, but I wanted a recipe that worked in small jars and was easy to prepare before going to bed. This recipe can be adapted to ingredients you have on hand, and topped with your favorite things. You can make it as healthy as you want by adding ingredients like flaxseed, wheat bran, chia seeds. They up the nutrition and add fiber that keep you full.
1 cup old-fashioned oats
1/2 cup plain Greek yogurt
1 1/4 cups milk (use any milk you like: almond, coconut regular dairy)
Pinch of kosher salt
1-2 Tablespoons light agave or maple syrup (optional)
1 Tablespoon flaxseeds (optional)
1 Tablespoon wheat bran (optional)
1 teaspoon chia seeds (optional)
Toppings – banana, almonds, cinnamon, berries (be creative)
Combine oats, yogurt, salt, milk and either flaxseeds, bran or quinoa, and then syrup. Stir together the ingredients and then cover and chill overnight.
When ready to eat, you can mix in more milk if desired to loosen it up. Now add toppings of your choice.
You can let the oats come to room temperature, or eat them cold out of the fridge.
Note: Overnight oats can be assembled 4 days ahead. Keep Chilled.
Recipe Adapted from: Bon Appétit-January 2017
1 large Ciabatta loaf
1 stick of butter, melted
1/8 cup extra virgin olive oil
2 Tbsp. onion, minced
3 cloves garlic, grated
1-2 Tbsp. Edmond Fallot Dijon Mustard (It really is the best)
1 Tbsp. poppy seeds
2 Tbsp. curly parsley, chopped (plus extra for garnish)
6 oz. Italian blend cheese, grated
Mix the melted butter, olive oil, onion, garlic, Dijon, poppy seeds and parsley in a bowl.
Cut the bread diagonally, in both directions, making an X pattern across the bread. Do not cut all the way through the bottom of the loaf.
Spoon The mixture into the cross sections of the bread, doing your best to evenly distribute throughout the loaf.
Next, evenly distribute the grated cheese by stuffing into the cross sections of the bread, again doing your best to evenly distribute throughout the loaf.
Place the entire loaf on your Wolf Convection Oven baking sheet. (I line the sheet with parchment paper to make cleaning easier).
Place in the Convection Steam Oven on the middle rack. Select “Auto Steam Bake” for 20-25 minutes, until golden brown and the top layer of cheese begins to bubble.
Serve on a large platter, allowing everyone to pull apart the delicious bread.