Bluehouse Stuffed Salmon with Wild Rice, Leeks, and Cranberry
Bluehouse Stuffed Salmon with Wild Rice, Leeks, and Cranberry 1 cup wild rice 2 ¼ cups chicken stock 1 tablespoon butter 1 tablespoon olive oil + more for the top of your fish ¼ teaspoon red chili flakes 2 garlic cloves, minced 2 large leeks, green ends removed (keep those for homemade stock) and white […]
Autumn Tuna Toasts with Sage Roasted Squash, Caramelized Onions, & Whipped Lemon Maple Ricotta
Autumn Tuna Toasts with Sage Roasted Squash, Caramelized Onions, & Whipped Lemon Maple Ricotta Makes 4 – 6 servings Sage Roasted Squash 1 small butternut squash, peeled and cubed 1 bunch of fresh sage leaves Olive oil Sea salt and freshly cracked black pepper Caramelized Onions 2 large Spanish onions, peeled and thinly sliced 1 […]
Steak & Burrata Crostinis with DeLallo Italian Tomato Bruschetta
Steak & Burrata Crostinis with DeLallo Italian Tomato Bruschetta Makes 4 – 6 servings Prep Time; 10 minutes Active Time; 30 minutes (plus steak warming & resting time) You’ll need; 1 X large 1 ½-inch thick sirloin steak 1 large baguette, sliced Olive oil 2 balls of burrata Handful of fresh basil 1 jar of […]
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