Roasted Pumpkin Bisque is a thick vegetarian soup made by roasting real pumpkin along with Greek Woodland Honey with Sage, Eleon Greek EVOO, and Ras el Hanout for an added warm Moroccan flavor. Cooked with apple juice and vegetable stock, this Fall soup recipe is perfect for Thanksgiving dinner. Gluten-free, dairy-free, and paleo friendly.
Archives for September 2017
Apricot Cheesecake Muffins are moist and light with a crunchy sweet crumble topping. You will love these for breakfast or anytime snack. L’Epicurien Apricot Preserve’s delicious flavor and small fruit pieces make the muffin a hit.
Like most (some?) people, we’re obsessed with everything and anything pumpkin! So we’re sharing our most popular sweet pumpkin spice recipes just in time for pumpkin season. Next week will be more savory pumpkin dishes. Dessert comes first, right? Enjoy!
Fresh Stuffed Squash Blossoms are filled with creamy burrata and Kalamata Olive & Oregano Spread. The olive spread is from Greece made with Mediterranean ingredients like kalamata olives, oregano, and vinegar. The squash blossoms in their raw state look beautiful on your table with the vibrant orange-yellow color of these edible flowers. This recipe is so easy, how could it not be one of our ‘easy 1-2-3 recipes’?
Our favorite Easy Savory Pumpkin Recipes including appetizer, main course and side dish recipes that will help you celebrate the season and all its festivities!
Spicy Tuna Poke Bowl is an easy and healthy recipe to make at home for a light meal. This Hawaiian raw fish salad is traditionally serves as an appetizer, but can definitely be a full meal. Ahi tuna, rehydrated dry seaweed, scallions, pickled cucumber & jalapeno, a citrusy ponzu sauce, micro arugula, avocado, spicy mayo, and topped with sesame seed. All that on a bed of sushi rice, and topped with Sriracha Mayo.