Coconut Flour Cupcakes with Coconut Sugar Frosting
Desserts / Gourmet Entertaining / Journal / Organic / Party Foods

Coconut Flour Cupcakes with Coconut Sugar Frosting

Makes 24 Cupcakes  What You Need: 1½ cups BetterBody Foods Organic Coconut Flour 1½ tsp. Rumford Baking Powder ½ tsp. Morton Table Salt 1⅓ cups BetterBody Foods Organic Coconut Oil, melted 1½ cups Honey Tree Agave Nectar 8 Pete & Gerry’s Organic Eggs, beaten slightly, or egg substitute 2 Tbsp. Blue Diamond Plain Almond Milk 1 Tbsp. … Continue reading

10-Minute Cheese Plate
Cooking Club / Gourmet Entertaining / Holiday Desserts / Holiday Entertaining / in-Club Products / Journal / Party Foods / Quick Tips

10-Minute Cheese Plate

Creating a great cheese display is easy and doesn’t take any special training or expertise. Just remember these simple guidelines: 1. Contrast textures and flavors. Our cheese plate combines two complementary soft cheeses — light, tangy Chevrine Goat Cheese and thick, buttery Joan of Arc Brie — with sharp, crumbly Wellsley Farms® 3-Year Cheddar and mild, nutty … Continue reading

Leftover Lamb Hash
Breakfast / Cooking Club / Journal / Lamb

Leftover Lamb Hash

Makes 4 to 6 Servings Prep Time: 15 Minutes   |   Total Time: 15 Minutes What You Need: 2 – 3 Tbsp. Wesson Vegetable Oil 1 Wellsley Farms Organic Yellow Onion, chopped 2 cups leftover Roasted Spring Vegetables, potatoes and carrots ONLY, coarsely chopped ½ lb. leftover Spring-Green Stuffed Leg of American Lamb, coarsely chopped (about 2 cups) … Continue reading

Roasted Spring Vegetable & Herbed Rice Frittata
Breakfast / Cooking Club / Gourmet Entertaining / Journal / Meatless

Roasted Spring Vegetable & Herbed Rice Frittata

Makes 6 Servings Prep Time: 15 minutes   |    Total Time: 15 minutes What You Need:  4 Pete & Gerry’s Organic Eggs ½ cup Half & Half 1 cup leftover Herbed Rice 2 cups leftover Roasted Spring Vegetables ½ cup grated BelGioioso Parmesan 2 Tbsp. Wesson Vegetable Oil Make It: Whisk together eggs and half and half … Continue reading