Avocado Hummus with Pistachio Salsa Verde

Avocado Hummus with Pistachio Salsa Verde
Avocado Hummus
  1. 4 garlic cloves
  2. ½ cup canola oil
  3. 2 tablespoons Dijon mustard
  4. juice of 2 lemons
  5. salt
  6. 2 cups drained cooked or canned chickpeas
  7. 5 tablespoons tahini
  8. ½ cup ice
  9. 1 cup olive oil
  10. 3 ripe avocados
Pistachio Salsa Verde
  1. 2/3 cup shelled raw pistachios
  2. zest of 3 lemons
  3. juice of 1 lemon
  4. 3 ½ tablespoons thinly sliced chives
  5. 2 ½ tablespoons chopped parsley
  6. 3 ½ tablespoons extra virgin olive oil
  7. salt
  8. Black sesame seeds for garnish (optional)
  9. Flatbread or crackers
  1. In a small pot, combine the garlic and canola oil. Simmer gently over medium heat until tender, about 10 min. Transfer to a food processor and add the mustard and half the lemon juice. Season with salt and pulse until smooth. Scrape down the sides of the bowl with a spatula and add the chickpeas. With the machine running, slowly drizzle in the tahini, then add the ice and ½ c of the olive oil, scraping sides when necessary. Season with salt and then transfer the humus to a bowl and set aside.
  2. Without cleaning the processor, halve, seed and scoop the avocado flesh directly into the machine with the remaining lemon juice. Puree, slowly add remaining ½ c olive oil. Scrape sides and season with salt. Gently fold into chickpea puree.
  3. Preheat the oven to 350. Spread the pistachios in an even layer on rimmed baking sheet and toast for 3-5 min, until fragrant and lightly browned. Give them a shake every minute or so they don’t burn. Transfer to a cutting board and coarsely chop while warm. Combine the still warm nuts in a bowl with the lemon zest, lemon juice, chives, parsley, and olive oil. Season with salt.
  4. To assemble: Top the avocado hummus with spoonfuls of the pistachio salsa, a drizzle of oil and a sprinkle of salt and or sesame seeds.
  1. Source: Farmshop
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

White Bean Flatbread with Prosciutto and Cheese

White Bean Flatbread with Prosciutto and Cheese
  1. 4 Pocketless Pitas
  2. 2 tablespoons Olive Oil, plus more for drizzling
  3. 1 15-ounce can cannellini beans, drained and rinsed
  4. 1 teaspoon crushed red pepper
  5. 1 teaspoon chopped rosemary
  6. 2 ounces chopped slice prosciutto
  7. ¼ cup chopped salted roasted almonds
  8. 6 ounces shredded Fontina cheese
  1. Preheat a large skillet. Preheat broiler with rack 6 inches from heat.
  2. Brush both sides of pitas with 2 tablespoons oil. Cook in skillet over high heat until browned, 3 minutes.
  3. In a bowl mash the beans with the red pepper, rosemary and prosciutto and spread on pitas. Top with the almonds and cheese and transfer the skillet to the broiler.
  4. Broil for 2 minutes until cheese is melted and pitas are golden. Drizzle with oil, cut into wedges and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Three Cheese Spinach Pesto Flatbread

Three Cheese Spinach Pesto Flatbread
  1. 5 ounces fresh spinach, chopped
  2. 1 tablespoon butter
  3. 1 clove garlic smashed and minced
  4. 1 teaspoon Salt Sisters, Tuscan Farmhouse Blend
  5. salt and pepper, to taste
  6. 1 naan flatbread
  7. 1-2 teaspoons prepared pesto
  8. 2 ounces mozzarella cheese grated
  9. 1/4 cup freshly grated parmesan cheese
  10. 2 tablespoons feta cheese, crumbled
  11. 1/8 teaspoon crushed red pepper flakes for topping
  1. Pre-heat oven to 350 degrees F.
  2. Heat a deep pan to medium-heat with 1 tablespoon of butter. Add garlic and spinach and sauté until wilted, about 5 minutes. Add Tuscan Farm Blend, salt and pepper to taste. Remove from heat and allow to cool slightly.
  3. Spread Pesto on flatbread. Top with mozzarella cheese. Drop spinach mixture onto your flatbread and spread it around and top with feta and Parmesan cheeses.
  4. Bake on a foil or parchment lined baking sheet at 350 for 12 min. Change oven setting to broil for an additional minute or two, until golden and bubbly. Top with red pepper flakes.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Everything Bagel Smoked Salmon Cheese Ball

Everything Bagel Smoked Salmon Cheese Ball
  1. 2 heaping tablespoons Marcel’s Everything Bagel Blend
  2. 1/8 cup red onion, small dice
  3. ¼ pound Smoked salmon in small chunks
  4. 1 cup cream cheese, room temperature
  1. Combine cream cheese, onion, and salmon in a mixing bowl and fold together.
  2. Form into a ball (or 2 balls) and place in the refrigerator to firm up.
  3. Roll ball in Marcel’s Everything Bagel Blend until it is coated completely.
  4. Chill until ready to serve. Can be frozen BEFORE rolling in Marcel’s Everything Bagel Blend. Then thaw and roll in blend.
  5. Serve with bagel chips, rye toasts, sliced tomato, red onion, and cucumber.
Other uses for Marcel’s Everything Bagel Blend
  1. Hummus
  2. Avocado toast
  3. tuna and egg salad
  4. dips
  5. roast meat, chicken, fish
  6. potatoes
  7. nuts, pumpkin seeds
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Quiche Stuffed Mushrooms

Quiche Stuffed Mushrooms
  1. 2 pounds fresh mushrooms, about 24 large
  2. 4 strips bacon
  3. 6 tablespoons butter
  4. 2 tablespoons minced onion
  5. 2 eggs
  6. 1 cup heavy cream
  7. 1/2 cup shredded Swiss cheese
  8. 1/2 teaspoon salt
  9. Sprinkle of cracked pepper
  1. Rinse, pat dry and remove stems from mushrooms. Chop stems (makes about 1 1/2 cups). Set aside.
  2. In a large skillet, sauté bacon until crisp; drain on paper towel; crumble and set aside. Pour bacon fat from skillet. In same skillet, melt butter. Use about 4 tablespoons of the butter to brush the outside of the mushroom caps; place caps in a large, shallow baking pan. To remaining butter in skillet, add onion; sauté 2 minutes. Add reserved mushroom stems; sauté 2 minutes longer. Remove from heat.
  3. In a bowl lightly beat eggs; stir in cheese, cream, salt and pepper. Stir in reserved bacon and the mushroom mixture. Spoon enough filling into each mushroom cap to come to the top. Bake in a preheated oven at 350 degrees for 30 minutes or until filling is set.
  4. The only trick to these is to make sure the onion and mushrooms are minced exceptionally small and to use the fancy shredded Swiss cheese.
  1. From cooks.com
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Melon Caprese Skewers with Basil Vinaigrette


Melon Caprese Skewers with Basil Vinaigrette
  1. 1/2 cup Basil Vinaigrette (recipe below)
  2. 1 small cantaloupe, scooped into balls
  3. 1 small honeydew, scooped into balls
  4. 1 small seedless watermelon, scooped into balls
  5. 20 fresh water-packed mozzarella balls, drained
  6. 10 thin slices prosciutto, cut in half lengthwise, gathered into ruffle
  7. Basil leaves
  8. Small wooden skewers
  9. Maldon sea salt
  10. Freshly cracked black pepper
Basil Vinaigrette
  1. 1 shallot, roughly chopped
  2. 2 cup tightly packed basil leaves, stems removed (about 4 ounces)
  3. 1 glove garlic
  4. 1/2 teaspoon red pepper flakes
  5. 1/2 cup olive oil
  6. 2 tablespoons red wine vinegar
  7. 1 teaspoon salt
  1. Thread an assortment of the ingredients on the skewer - melon ball, basil leaf, mozzarella ball, ruffled prosciutto, etc.
  2. Arrange skewers on platter. Drizzle with Basil Vinaigrette and sprinkle with Maldon sea salt and cracked pepper.
Basil Vinaigrette
  1. Combine all ingredients in a high-powered blender and blend for 60 seconds until very smooth. Adjust salt and pepper as needed. Will keep refrigerated for up to 3 days.
Adapted from What’s Gaby Cooking
Adapted from What’s Gaby Cooking
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Parmesan Galette with Two Fillings


Parmesan Galette with Two Fillings
Serves 6
For the pastry
  1. 1 1/4 cups all-purpose flour
  2. 1/4 teaspoon salt
  3. 8 tablespoons (1 stick) unsalted butter, cut into pieces
  4. 1/4 cup sour cream or plain yogurt
  5. 2 teaspoons fresh lemon juice
  6. 1/4 cup ice water
Artichoke Spinach Filling
  1. 15 ounces artichoke hearts - drained
  2. 5 ounces fresh spinach (add this to the onions after they’ve been caramelized)
  3. 1/2 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1/4 cup Parmesan
Butternut Squash Filling
  1. 1 small butternut squash (about one pound cut into ½” cubes)
  2. 2 tablespoons olive oil
  3. ¾ cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
  4. 1 ½ teaspoons chopped fresh sage leaves
  1. Make pastry: In the bowl of a food processor, combine the flour and salt and mix. Add the butter and mix until it resembles coarse meal. In a small bowl, whisk together the sour cream, lemon juice and water and add. Pulse until it is combined. Cover with plastic wrap and refrigerate for 1 hour.
Caramelize onions
  1. Melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
Assemble galette
  1. On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread onions/spinach mixture and fontina over dough, then layer artichokes and Parmesan over the dough, leaving a 1 1/2-inch border. (For the Butternut Squash filling, toss squash pieces with olive oil and a half-teaspoon of the salt and roast for 30 minutes at 375 or until pieces are tender, turning it midway. Set aside to cool slightly.) Then mix with onions, cheese and herbs. Fold the border over the filling, pleating the edge to make it fit. The center will be open.
  2. Bake at 400 degrees until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Tofu and Cashew Lettuce Cups

Tofu and Cashew Lettuce Cups
Serves 4
  1. 2 tablespoons Canola oil
  2. 14 ounce package firm tofu: drained and cut into 1-inch squares
  3. 2 cloves garlic, minced
  4. 1 tablespoon grated ginger
  5. 1 bunch scallions, trimmed and sliced
  6. 1/2 cup shredded carrots
  7. 1 8-ounce can sliced water chestnuts; drained and chopped
  8. 1/3 cup roasted unsalted cashews; chopped
  9. 2 cups cooked brown rice
  10. 1 small head of Bibb lettuce, leaves separated
  1. 1/4 cup soy sauce
  2. 1/4 cup honey
  3. 1 tablespoon Asian chili sauce
  4. Combine ingredients in a small bowl and set aside
  1. Heat oil in a large skillet or wok over medium-high heat. Cook garlic and ginger until golden and fragrant, one minute. Add tofu, stirring occasionally until browning begins, about three minutes. Add the scallions and carrots and cook for one minute. Stir in water chestnuts and soy mixture. Cook until heated through, about 3 minutes (if needed, thicken with 2 t. cornstarch dissolved in two tablespoons of cool water). Remove from heat and add cashews.
  2. Divide rice and tofu mixture among individual lettuce leaves.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

A Trio of Deviled Eggs

Trio of Deviled Eggs
Devilish Deviled Eggs
  1. 4 hard boiled eggs
  2. 3 tablespoons mayonnaise
  3. 1 teaspoon horseradish mustard (Braswell’s Select)
  4. salt and pepper to taste
Dilly Deviled Eggs
  1. 4 hard boiled eggs
  2. 3 tablespoons mayonnaise
  3. 1 teaspoon champagne dill mustard (Braswell’s select)
  4. Salt and pepper to taste
  5. Garnish: sprig of dill
Deviled Bacon and Eggs
  1. 4 hard boiled eggs
  2. 2 tablespoons mayonnaise
  3. 1 tablespoon Terrapin Ridge Farms Hot Pepper Bacon Jam
  4. Salt and pepper to taste
  5. Garnish: a dollop of the hot pepper bacon jam
  1. Peel the eggs and slice them in half lengthwise. Remove the yolks and mash them with the mayonnaise and mustard. Salt and pepper to taste and blend until creamy. Stuff equal amounts into the hollow of each egg. Sprinkle with paprika or garnish with herb.
  2. For the Dilly Deviled Eggs: follow recipe above and substitute the horseradish mustard for the champagne dill mustard.
  3. For the Deviled Bacon and Eggs: follow recipe above and substitute Hot Pepper Bacon Jam for mustard.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Roasted Grape and Olive Crostini

Roasted Grape and Olive Crostini
Yields 12
  1. 2 tablespoons olive oil
  2. 1 cup grapes, seedless
  3. 1 cup olives, pitted
  4. 1 ½ teaspoon finely chopped fresh rosemary
  5. Salt
  6. Red pepper flakes, to taste
  7. About 12 baguette slices, toasted
  8. ¾ cup ricotta
  1. Heat the oven to 400 degrees F. Combine olive oil, grapes, olives, 1 tsp. rosemary, salt and red pepper flakes in a baking dish. Roast until grapes are wilted and leaking juices, about 35-55 minutes, rolling ingredients around a few times during roasting.
  2. Slather toast with ricotta, and then heap each with grapes, olives and their pan juices.
  3. Finish with remaining rosemary.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/