Pan-Seared Chilean Sea Bass and Asparagus Mint Purée

Celebrate the first signs of spring with asparagus and mint! 4 servings Ingredients Fish: 4 6oz filets of Chilean sea bass, skin removed 2 tablespoons grapeseed oil Salt and pepper to taste Purée: 2 tablespoons extra virgin olive oil 1 onion, finely chopped 1 garlic clove, finely minced 2 large bunches asparagus, thinly sliced 1 … Continued

St. Patty’s day recipe- Twice baked potatoes with broccoli

St Patty’s Day; A chance to sneak in some extra green veggies! 2 Russet Potatoes 1 cup broccoli florets 1 cup spinach leaves 1 T minced chives, plus more for topping 2T water 1/2 cup 2% greek yogurt, plus more for topping 1 cup shredded cheddar cheese, divided in half 1 cup diced corned beef, divided in … Continued

Chef Cassies Scrumptious Carrot Cake

Decadent carrot cake is the perfect finish to a spring celebration! Ingredients 1½ cup peeled, cooked, pureed carrots + ½ cup shredded carrots 2 cups all-purpose flour 2 cups sugar 2 teaspoons baking soda 2 heaping teaspoons cinnamon Dash of nutmeg 1 cup corn oil 3 eggs, lightly beaten 2 teaspoons vanilla extract 1 cup … Continued

Sausage and Rosemary Strata

Make-ahead brunch recipes are life savers.  Add this simple and delicious strata to your Easter entertaining plan! 1 lb sausage, removed from casing 1 lb rosemary bread* 8oz cheddar cheese- shredded 12 eggs 2 cups milk 1 tsp salt 1 tsp pepper *if you can’t find rosemary bread, add 1 T minced fresh rosemary to … Continued

Spring Vegetable Farro Salad

Farro, one of our favorite whole grains, makes a hearty salad that stores well and is great for a quick lunch. ‘Quick pickled’ red onions add a tangy crunch and beautiful contrast to the bright greens of spring vegetables! 1 cup dried farro 1 cup pea shoots 1/2 red onion, sliced very thin red wine vinegar; 1/2 … Continued