When I think of autumn recipes, visions of oven roasted vegetables and herb infused sauces come to mind. The chilly weather lends itself to some super comforting dishes full of seasonal goodness. One of my favorite flavors is that of truffle oil. It gives everything from vegetable to pizza and pasta a mouthwatering savory aroma and flavor. In today’s recipe there will be truffle flavor throughout. From the oven roasted cauliflower and artichokes to the goat cheese and mushroom cream sauce they will be tossed in. Be sure to purchase a truffle oil made with real truffle mushrooms or an olive oil that is infused with truffle oil. Many companies cut corners by using an artificial truffle flavoring, and although it is less expensive, nothing beats the real thing.
This roasted vegetables with truffle cream sauce recipe is perfect for transitioning to fall cooking and a crowd pleasing dish for autumn entertaining.
Roasted Vegetables with Truffle Cream Sauce
- 1 head of cauliflower, cut into florets
- 1 14 oz can artichoke hearts, drained quartered
- 1 tbsp olive oil
- 1 tsp white truffle oil
- Sea salt and black pepper to taste
- 1/4 cup sliced almonds
- 4 basil leaves, chopped
- FOR TRUFFLE CREAM SAUCE
- 4 oz goat cheese
- 2/3 cup unsweetened almond milk
- 8 oz button mushrooms, sliced
- 1 tbsp olive oil
- 1 tsp white truffle oil
- 1 tsp dried oregano
- 1 tsp garlic, minced
- Sea salt and black pepper to taste
- Begin by preheating oven to 425 degrees. Line a baking sheet with parchment paper. Dry artichoke hearts with a paper towel to remove excess liquid. In a large bowl, combine cauliflower florets, artichoke hearts, olive oil, white truffle oil and season with salt and pepper. Stir.
- Pour into baking sheet and bake for 40 minutes or until vegetables are lightly browned.
- While vegetables roast, prepare truffle sauce by combining olive oil, garlic, oregano and mushrooms over medium heat in a large pan. Cover and cook 10 minutes stirring occasionally.
- Add goat cheese, almond milk and truffle oil. Stir until goat cheese is melted and sauce is thickened. Season with salt and pepper. Simmer on low heat.
- Once vegetables are roasted, add them to the pan with cream sauce. Stir to coat.
- Pour into a large serving bowl. Garnish with sliced almonds and basil.
Pizza is hands down one of my favorite foods to eat. I always try to make my homemade pizza full of wholesome ingredients and piled high with veggies. This way I can calm my craving with the satisfaction of knowing I am getting an abundance of nutrients.
I was especially excited when Better Bean Co. asked me to create a special recipe using their beans. I knew pizza would be the perfect pairing for their beans. Better Bean Co. makes a variety of beans that are small batch, packed in BPA free containers, low in sodium and best of all, family owned. I opted for the Cuban style beans to spread over my pizza. I really like the flavors of Better Bean Co. beans because they add a touch of seasoning while letting the other flavors in the dish shine. Better Bean Co.’s beans can be added to tacos, nachos, soups or whatever your heart desires. Check out their website for more great recipes and to locate a store near you.
This meatless Mexican style veggie pizza gets topped with fresh ingredients like avocado, tomato, onion and cilantro. I used a shredded Chihuahua cheese–the kind you find in quesadillas, but mozzarella works just as well. Forget the takeout and make this uber healthy vegetable based pizza tonight!
Mexican Style Pizza Featuring Better Bean Co.
- 1 pizza crust of your choice
- 1/2 cup ranchero salsa
- 14 oz. Better Bean Co. Cuban black beans
- 1 cup shredded chihuahua cheese
- 1/2 cup avocado, diced
- 1/2 cup Roma tomato, diced
- 1/3 cup red onion, finely chopped
- 1 jalapeño, thinly sliced
- 1 handful of cilantro, chopped
- Preheat oven to 450 degrees. Spread ranchero salsa on pizza crust.
- Top with Better Bean Co. Cuban black beans. Spread with a spoon. Sprinkle cheese. Place in oven. Bake 12-14 minutes, until pizza crust is crispy and cheese is bubbly.
- Top with avocado, tomato, red onion, jalapeño and cilantro. Slice and enjoy!
This recipe was sponsored by Better Bean Co. I was compensated in beans in exchange for this post
I wanted to make a dessert recipe that screamed “Summer!” without a ton of sugar and processed ingredients. I love all things coconut and lime pairs very well, adding a juicy burst of flavor.
Instead of traditional flour, I used a combination of coconut and tapioca flours. Coconut flour is great for baking gluten free dishes with a nice coconut aroma and tapioca starch keeps the cupcake batter light while remaining allergy-friendly. I really enjoy desserts with a cream cheese based icing. It helps cut through the richness of a dessert and doesn’t add heaps of unnecessary sugar. Instead of buying store bought cupcakes, try this crowd pleasing cupcake recipe full of summertime goodness.
Coconut Lime Cupcakes with Cream Cheese Frosting
- 1 cup coconut flour
- 1 cup tapioca starch
- 1 tbsp baking powder
- 2 eggs
- 1/3 c coconut oil, melted
- 1.5 cups unsweetened almond milk
- 1/2 cup cane sugar
- 1 cup unsweetened shredded Coconut
- 1/3 cup lime juice
- 2 tbsp lime zest
- FOR FROSTING
- 8 oz cream cheese
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
- 1 tbsp milk
- Preheat oven to 350 and line a muffin tin with paper liners. Cream together sugar and eggs using a hand mixer. Add coconut oil and milk, beat once more.
- Slowly add coconut flour, tapioca starch and baking powder.
- Add lime juice, lime zest and coconut. Stir. Use a 1/4 cup measuring scoop to add cupcake batter to muffin tin. Bake 30 minutes.
- In the meantime, beat cream cheese, vanilla extract and powdered sugar. Add milk and beat once more. Pour frosting into a piping bag. Refrigerate.
- Allow cupcakes to cool 20 minutes. Frost and refrigerate until serving.
Although the meat is generally the star of the show when it comes to grilling, I believe the side dishes play a very important supporting role. If you aren’t a big meat eater, like me, you look forward to sides that are satisfying. Today I am going to share 4 simple side dishes to accompany your entrees this Fourth of July and all summer long. These dishes require minimal prep work and look gorgeous on any tablescape.
First up, a chilled watermelon, feta and mint salad. This one is so simple it doesn’t require an actual recipe. Simple cube your watermelon, top with half a cup of feta cheese and a few chopped mint leaves. Beautiful and refreshing.
Grilled vegetables and fruit take on a sweet and savory flavor when grilled. No need for a lot of extra seasoning and fluff. Use grilled pineapple to top burgers, fish or chicken for a fresh burst of fruity flavor that compliments meat so well. Or take your hot grilled pineapple and serve them à la mode with a scoop of ice cream.
Grilled Pineapple, Carrots and Baby Bell Peppers
- 1 bunch carrots, if using large carrots, slice thin and uniform for fast grilling
- 1 pineapple, sliced into 1/2 inch slices, center removed
- 4 cups baby bell peppers
- 3 tbsp olive oil
- sea salt and pepper to taste
- *PRO TIP: Remove the center of the pineapple rind by pressing a metal shot class around the rind.
- Skewer baby bell peppers onto a wood or metal skewer.
- Drizzle olive oil over bell peppers and rub onto carrots.
- Season with salt and pepper
- Place carrots on grill preheated to 400 degrees. Allow to cook ten minutes. Add bell pepper skewers and pineapple slices directly on grill. At this point you can rotate the carrots. Cook bell pepper and pineapple 5 minutes.
- Flip bell peppers and continue to cook 5 minutes.
- Serve hot.
Summer is in full swing and the Fourth of July is in just a few days. The Fourth of July is one of my favorite times of the year to celebrate with loved ones and create memories. In my house, the barbecue is a constant cooking tool all summer long, but particularly on the Fourth of July. I grill fresh fruit to kebobs and everything in between. There is just something so nostalgic to me about a table full of grilled seasonal staples. I am going to be sharing a number of delicious, simple and healthy dishes you can make to share with your friends and family this weekend and the rest of summer.
No good barbecue starts without a cocktail– so first up, the Grapefruit and St. Germain Paloma. This cocktail has all the flavor of a great margarita, but with a touch of elderberry from the St. Germain liqueur. It adds that certain something to any cocktail that makes it memorable. It also happens to be a gorgeous cocktail, perfect for summertime sipping.
Grapefruit and St. Germain Paloma
- 1.5 oz tequila
- 1 oz St. Germain Liqueur
- 3 oz grapefruit juice
- Splash of club soda
- Sea salt or sugar for rim
- Sprig of fresh mint
- Lime wedge
- Rim cocktail glass with a lime wedge and gently press into sea salt. You can pour salt on a small saucer or plate for easy rimming.
- Fill cocktail glass with ice. Combine tequila, St. Germain Liquor and grapefruit juice. Stir.
- Top with soda and a Sprig of mint. Garnish with lime.
Sometimes a rich piece of dark chocolate is all it takes to satisfy the craving for something sweet. In today’s recipe for superfood dark chocolate and fruit bark we are going to up the ante with a dose of chia seeds and fresh fruit to add a heap of health boosting antioxidants and omega 3’s to the chocolate.
I didn’t realize how truly easy it is to make homemade chocolate bark until now. All you do is choose your add ons and melt some chocolate. let it set in the refrigerator and you have a beautiful dessert in under an hour.
Superfood Dark Chocolate and Fruit Bark
- 24 oz dark chocolate chips
- 1/3 c cherries, pitted and chopped
- 1/3 c blackberries, halved
- 1/3 c raspberries, halved
- 1 tbsp chia seeds
- 1 tbsp unsalted sunflower kernels
- 1/4 tsp sea salt
- Line a 9x13 baking sheet with wax paper.
- In a microwave safe bowl, melt chocolate chips working in 30 second increments until melted stirring occasionally.
- Pour chocolate chips into pan and spread to edges.
- Top with cherries, raspberries, blackberries, chia seeds, sunflower kernels and sea salt. Gently press into chocolate. Refrigerate 30 minutes or until solid. Use a butter knife to break into pieces.
- Store in airtight container in refrigerator.