The Gourmand Blog

This recipe is easy and fun to prepare, and they make great, warm hors d'oeuvres for holiday parties!

PUMPKIN-STUFFED PEPPER HORS D'OEUVRES
Ingredients:equivalent of two small sugar pumpkins1 bag small peppers1 cup shredded sharp cheddar1/4 bag of fresh spinach or baby kale1 tbsp coconut oil1/2 onion (peeled and chopped)2 garlic cloves (peeled and chopped)salt and pepper to tasteDirections:Preheat oven to 400ºFCut sugar pumpkins in half, fill large, oven-safe dish with 1/2 inch of water and place pumpkins face-down in the dish Cook for 45 min or until tops of pumpkins are browned, remove dish from oven and place pumpkins on a cooling rack or cutting board to cool (out of the hot water)CHange oven temperature to 350ºFHeat coconut oil in nonstick skillet and sautée chopped onion and garlicUse an ice cream scoop or large spoon to scoop pumpkin from the pumpkin skins and place the pumpkin meat into a large bowladd onion/garlic mixture, spinach/kale, cheese, salt and pepper (to taste…

This recipe makes the perfect summer brunch entrée for a small group of family and friends — easy prep and great to prepare together!
BUTTERMILK BRIOCHE FRENCH TOAST
Ingredients:1 1/2 Organic Valley buttermilk4 large eggs2 tbsp white sugar1 tbsp brown sugar1/4 tsp salt4 tbsp unsalted butterAs many slices of Trader Joe's Sliced French Brioche needed to use up mixture (we bought two loaves)Directions:Preheat oven to 200ºF (this is for keeping cooked pieces warm)Mix buttermilk, eggs, salt and sugarPour into cookie sheet, then place a layer of brioche to soak up the mixture — flip occasionally until bread absorbs without disintegrating (probably about 10–15 min)Heat 2 tbsp butter in nonstick skillet and use slotted spatula to transfer brioche to the skillet; cook until golden brown (approx. 3 min total), then transfer to baking pan in over to keep warmRepeat steps 1–4 until all the mixture is used up, or until you run out of bread BUTTERMILK SYRUPIngredients:3/4 cup Organic Valley butter…

Æbelskivers (pronounced able-skeevers) are originally from Denmark, and are often referred to as puff pancakes. I've been making them for special holidays and any other time my kids talk me into making them. Fill them with jams or fresh fruit or even chocolate!
Prep your panYou'll need a pan specific to making æbelskivers (here's one from Williams-Sonoma). I use coconut oil to grease the pan. You can use about a teaspoon per well, this way they won't stick. Add batter and fillings Add 2 tablespoons of batter to each well. If you are adding any fillings to your æbelskivers, put the filling on top of the 2 tablespoons of batter and top with an additional 1 tablespoon of batter. I sometimes put chocolate chips inside and that is very popular with my family. Cook and flip Cook your æbelskivers in the pan until they begin to bubble in the center and are lightly browned on the bottom, approximately 3 minutes. Use two wooden skewers or chopsticks to flip the æbelskiver. Slide…

While visiting our fave food and health influencer Maddie Castellano in Hawaii for the holidays, we learned of Kahuku Farms phenomenal Liliko'i Butter and were inspired to make this simple recipe! Not only does KF sell organic products made straight from their harvests, but they also have the best farm-to-table dishes around — if you're ever in Oahu it's an absolute must.
(serves 2–3)

For the pitaya bowl:
2 pouches frozen pitaya
1.5 cup frozen mangoes
1 banana (frozen works great as well)
3/4 cup soy milk (more or less, depending on desired smoothie bowl consistency)
For the toppings:
1 sliced banana
1/2 cup granola (with almonds)
Kahuku Farms liliko'i butter, to taste — order online today!
Honey, to taste

Directions: 1. In a heavy-duty blender or food processor, combine pitaya, banana, mangoes and soy milk and blend until smooth. If the consistency is too thick, add in milk a little at a time. 2. Slice a banana, then pour smoothie into bowl(s) and sprinkle granola on top. Place sli…

This is on par with any Nacho Cheese you've ever had — kids love it, too!

1 1/2 C. raw cashews
1 cup water
1/2-3/4 C. drained jalapeños (I use mezata pickled tamed jalapeño peppers)
3 cloves fresh garlic
1 red bell pepper
1 T. arrowroot powder
2 T onion powder
salt to taste

blend in blender add more or less jalapeños to taste

Warm up in small saucepan
Serve with chips