What’s old is new again – what with the uber popularity of kale, brussel sprouts and rutabagas.  In years past Mom could not bribe the kids to eat these veggies. But these days being green… is good!

A good example of an old but new veggie is the gorgeous Lacinato Kale, so beloved in Italy in slow cooked soups, now often branded at the grocery store as Dinosaur Kale – the kids will love it.

Also new on the veggie hipster list are vegetable mash ups. Kalettes (KALE-etts) which is a cross between Brussel sprouts and Kale. Or Broccolini which is a hybrid of broccoli and gai lan (Chinese broccoli).

And the gorgeous Romanesco aka broccoflower: a lime green vegetable that takes the best of broccoli and cauliflower, and marries them together in a blissful union.

Eating in color is more important than ever these days and so many veggies are going back to their roots with small farmers growing awesome heirloom varieties that are also so vibrant in color, like purple kohlrabi and hot pink centered watermelon radishes!

And with spring on its way our local markets will be brimming with amazing veggies in no time. Don’t have time to get to your local market  – check out Barn2Door. This UN-Grocery online store gives you 24/7 access and a direct line of communication between the grower and access to an ever changing fresh sheet of local products. You can message the farmers directly! How cool is that? I also love local Salmonberry Goods, a wonderful organic farm delivery service that always tucks in something unusual into their weekly produce bags, such as that awesome purple daikon or giant celery roots! So get your veggie on and try something new. –Kathy

Farro with Lacinato Kale, Wild Mushrooms & Goat Cheese
Makes 4 to 6 servings

1/2 cup whole farro grain
2 quarts water
1 – 2 tablespoons olive oil
2 cups sliced wild mushrooms (or substitute oyster, shitake or cremini)
4 cloves garlic, sliced paper thin
pinch red chili flakes
1 large bunch Lacinato Kale** or other hearty green, torn
1/4 cup chicken or veggie broth
Dish D’Lish French Seasoning Salt or salt and pepper to taste
1/2 lemon
2 to 3 ounces fresh goat cheese (chevre), or shaved/grated aged hard cheese

To cook the farro: In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes, or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)

Heat oil in a large sauté pan over high heat. Sauté mushrooms until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in kale. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or grated nice aged cheese.

**Also often called dinosaur or black kale.

Recipe and Photo © Kathy Casey Food Studios.

After a busy winter day there is nothing better than coming home to a delicious, ready-to-eat meal.

When gloomy weather has you feeling a little down, a warm and hearty meal can be so comforting. You can do all the prep in the morning – simply “Set it and forget it!”

Slow cookers are wonderful way to utilize tougher cuts of big-flavored meat. Think juicy brisket, flavorful chili, spicy chicken thighs, or a delicious lamb curry.

And crock pots aren’t just for entrees either. I also love to slow cook up a batch of overnight oats with brown sugar, orange zest, and dried fruits. Top it with some Greek yogurt, or coconut milk. Perfect to start off a lazy Sunday morning slipper day!

And the best part about these cozy meals? They make incredible leftovers!  So turn on your crock pot and let deliciousness simmer away! –Kathy

Slow-Cooker Citrus Maple Oatmeal
Be sure to use steel cut oats for this preparation. Serve with some fun toppings, like fresh blueberries or sliced bananas—and brown sugar for those who like their oats a touch sweeter.

Makes enough for 6 servings

3 Sunkist® Cara Cara Oranges, juiced
1 1/2 cups water
2 cups milk
1/2 cup maple syrup
1 1/2 cups steel-cut oats
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

In a large mixing bowl, whisk together orange juice, water, milk, maple syrup, cinnamon and salt. Generously spray inside of a 3-4 quart slow-cooker with nonstick cooking spray. Add oats and then pour in liquid mixture; stir. Set cooker to low heat and cook for 7-8 hours.

Recipe and Photo by Kathy Casey Food Studios for Sunkist.

As you walk the isle of the grocery store these days, there are rows and rows of juices. So, what is the big deal about all this juicy juice? Well it is an easy and d’lish way to get your recommended fruits and vegetables, and not to mention all the vitamins.

So what to do? Got the bucks to buy a bottle? Ok, great.  Or should you buy a home juicer? If you love juice and juicing then yes, go for it; it’s worth the splurge.

What you juice can have a lot of amazing health benefits. Here’s a favorite blend of mine:

We’ll start with beets. In addition to being sweet and oh-so-pretty, they are high in antioxidants and have anti-inflammatory benefits.

Next, I add a little celery for its touch of natural salt, bright flavor, and it’s a natural diuretic.

Then we bring it home with a slice of fresh ginger, apple and a touch of lemon juice. Yum!

Oh and did I mention that this is fantastic as a mixer for a cocktail too! Yes that’s right, the juicing trend is moving into Happy Hour. I have included one of my favorite juice blends below that incorporates hydrating coconut water – excellent as a little juice shot! –Kathy

Beet It
Makes about  2 1/2 cups juice – depending on the juiciness of your produce (about 4 servings)

1 – 2 medium beets
1 large green apple
1 pear
1 cup fresh strawberries, stems removed
3 Tbsp fresh-squeezed lemon juice
1-inch chunk fresh ginger
1/2 cup coconut water

Juice the beet, apple pear and strawberries. Then add the lemon juice and coconut water.

Chill and enjoy!

Recipe and Photo © Kathy Casey Food Studios.

Here in the Northwest, we are lucky to have so many varieties of scrumptious pears! Red Bartlett’s, Bosc, Seckel, Concorde…each one different and oh-so-delicious!

Pears are known to be sweet and juicy, but did you know they can shine in savory dishes too? I love to cut them into thick wedges and toss with a little olive oil, balsamic, and seasoning. Then roast on a sheet pan in a HOT oven until they are golden delicious. The smoky, sweet flavor pairs perfectly with roast chicken or in my Roasted Pear Crostini with Gorgonzola for an easy appetizer.

But my favorite way to use roasted pears is in my Endive Salad with Roasted Pears, Hazelnuts, Blue Cheese & D’Lish Cranberry Vinaigrette! It’s always a crowd pleaser at my dinner table.

I also love to use them in a quick and easy fresh relish. Simply mix together diced pears, shallot, a touch of honey and a splash of red wine vinegar. Toss it with fresh mint and just like that- you have an amazing addition to curry dishes or grilled lamb.

Grilled pears are also tasty as a base to a sophisticated sundae- topped with a scoop of vanilla ice cream, a drizzle of salted caramel, red wine syrup and some toasted hazelnuts. Yum- that’s my kind of dessert!

So next time you’re at the grocery store, grab some pears and get creative in your kitchen!
–Kathy

Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne

Roasted Pear Crostini with Gorgonzola
These are extra-delicious topped with chopped toasted nuts, such as hazelnuts or walnuts. Balsamic glaze can be purchased at gourmet and well-stocked grocery stores.

Makes 24

Pears
2 firm red Bartlett or other red-skinned pears
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 teaspoon minced fresh thyme

24 pieces Herbed Crostini (recipe follows)
1 cup (4 ounces) crumbled gorgonzola cheese or thinly sliced Cambozola
2 tablespoons balsamic glaze

For garnishing
Tiny sprigs of fresh thyme

Preheat an oven to 450 degrees F.

To roast the pears: Quarter the pears lengthwise, then core. Cut each quarter lengthwise into 6 slices (you should have 24 slices, total). In a medium bowl, whisk together the oil, vinegar, salt, and thyme. Add the pears and toss to coat.

Spray a rimmed baking sheet with cooking spray. Lay out the pears, not touching, on the baking sheet. Roast for 12 to 15 minutes, or until golden and starting to caramelize on the edges. Pears can be cooled, covered, and refrigerated for up to 3 days before serving.

When ready to serve, lay out the crostini on a baking sheet and top each piece with about 1 heaping teaspoon of gorgonzola or a slice of Cambozola, then a slice of pear. Bake until just warmed, about 4 minutes.

Drizzle each piece with about 1/4 teaspoon balsamic glaze, then garnish with thyme.

Herbed Crostini
Crostini are the must-have party basic. Use as a base for assorted toppers, such as creamy cheeses, tapenade, or spreads.

Makes 32 to 40 pieces

1/3 cup olive oil
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
Pinch of cayenne pepper
1 teaspoon minced fresh garlic
1 long, skinny French baguette, cut into 1/4-inch diagonal slices
Kosher salt for sprinkling

Preheat an oven to 400 degrees F.

In a small bowl, mix the oil, dried herbs, cayenne, and garlic. Lightly brush the baguette slices with the herb oil or, in a large bowl, drizzle the bread with the oil and toss well. Lay out the bread in a single layer on baking sheets, sprinkle with salt, and bake for about 8 to 10 minutes, until just crispy.

Crostini can be made in advance, cooled thoroughly, and stored in airtight containers for up to 3 days. If necessary, recrisp them in a hot oven for a couple of minutes.

Recipe from Kathy Casey Sips & Apps, Chronicle Books – www.liquidkitchen.com

Endive Salad with Roasted Pears, Hazelnuts, Blue Cheese & D’Lish Cranberry Vinaigrette
Makes 4 to 6 servings

Pears
2 unpeeled ripe but firm pears
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 head baby frisée
2 heads Belgian endive
1 small head radicchio, sliced (about 2 cups)
4 cups baby arugula
D’Lish Cranberry Vinaigrette (recipe follows)
1/2 cup crumbled blue cheese
1/3 cup dried cranberries
1/2 cup hazelnuts, toasted, skinned, and coarsely chopped

To roast the pears, preheat an oven to 500°F. Cut the pears into eighths lengthwise. Core, then cut crosswise into 1-inch pieces. Whisk the remaining ingredients in a large bowl, then gently toss the pears in the mixture.

Spread the pears on a rimmed baking sheet lightly sprayed with vegetable-oil cooking spray and roast for 7 to 10 minutes, or until lightly caramelized. You can make the pears up to 1 day in advance. If you do, cool them thoroughly before refrigerating, then bring to room temperature about 1 hour before serving.

To finish the salad, cut the root end and about 1 inch of the top off the frisée. Rinse the frisée thoroughly, separate the head into leaves, and spin dry. Cut the stem ends off the endive, halve the heads lengthwise, then cut lengthwise into thin strips. Toss the frisée and endive in a large, deep bowl with the remaining greens and about 1/2 cup of the vinaigrette.

Divide the greens among large dinner plates. Top each salad with pears, cheese, cranberries, and hazelnuts, dividing evenly. Pass additional dressing.

D’Lish Cranberry Vinaigrette
Makes 1 1/2 cups

2/3 cup fresh or frozen cranberries
1/4 cup sugar
1/2 cup white wine vinegar or distilled white vinegar
1 teaspoon Dijon mustard
1/4 cup orange juice
3/4 cup vegetable oil or very light olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine the cranberries, sugar, and vinegar in a small nonreactive saucepan and cook over medium heat until the cranberries pop, about 4 to 5 minutes. Remove from the heat and let cool.
Purée the mixture in a blender, then blend in the mustard and orange juice. With the machine running, gradually drizzle in the oil. The dressing should become smooth and emulsified. Blend in the salt and pepper. Refrigerate until needed.

Chef’s Note: If you are having a big dinner party during the holidays, the entire recipe can easily be doubled. And, if you are tight on time, you can substitute sliced fresh pears or apples for the roasted pears.

Recipe from Kathy Casey’s Northwest Table Cookbook

Often tossed up with the obligatory broccoli and carrot medley, cauliflower is coming into its own!

It can be boiled, steamed, roasted, pickled, or eaten raw! Although tasty topped with a cheese sauce, there are lots of healthy and amazingly d’lish ways to cook up a head of cauliflower. Take for instance the ever popular cauliflower rice and gluten free friendly cauliflower pizza crust.

Oven-roasting gives cauliflower a nice sweetness and a little bit of a nutty flavor. Quick and easy like in my recipe for Lemony Roasted Cauliflower with Pesto.

Another great preparation is “Cauliflower Steaks.” Cut a couple inch-thick slices across the middle of the head and grill until tender. You can cut up the rest of the florets, cook in milk with spices like red curry, ginger and garlic, then process in a blender to make a tasty puree to serve with your “cauliflower steaks!” Try my recipe for Grilled Cauliflower Steaks with Red Curry Puree, its healthy and delicious.

And one of my most favorite phrases is the cauliflower inspired “my little chou chou” (“my little cauliflower”) – a French term of endearment. –Kathy

Lemony Roasted Cauliflower with Pesto
Photo by Kathy Casey Food Studios®.

Lemony Roasted Cauliflower with Pesto
Great served as a side dish or as a component of a power bowl. Delicious hot or cold!

Serves: 4 – 6
Prep Time: 5 minutes
Roast Time: 12 – 15 minutes

1 Sunkist® Lemon
1 large head cauliflower
1 tablespoon olive oil
Salt and pepper to taste
1/3 – 1/2 cup purchased basil pesto

Garnish: lemon wedges

Preheat oven to 400°F.

Juice and zest the lemon and set aside.

Cut the core out of the cauliflower, and then break or cut into medium size florets, place in a large bowl and drizzle with the lemon juice and olive oil. Toss to coat well and season with salt and pepper.

Lay out cauliflower in a single layer, on a non-stick baking sheet pan (reserve the bowl).

Roast for about 12- 15 minutes or until just tender.

Meanwhile whisk the lemon zest and the pesto together in the reserved bowl.

Remove the cauliflower from the baking pan with a spatula and add it to the pesto bowl. Toss gently. Serve immediately with lemon wedges for squeezing.

Grilled Cauliflower Steaks with Red Curry Puree
Makes 3 entrée servings or 6 as a side dish

1 large head cauliflower 1 Tbsp. olive oil for grill
kosher salt and pepper to taste
——————————————
1/2 teaspoon olive oil
2 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger
1/2 teaspoon Thai red curry paste 1 cup non-fat milk
1/2 teaspoon kosher salt
1 tablespoon fresh lime juice kosher salt and pepper for cauliflower

Garnish: fresh chopped mint and cilantro, lime wedges and sliced cucumber if desired

Heat oven to 375 degrees.

Cut 3 large 1-inch steaks out of the center of the cauliflower. Cut each one in half. Set aside.

Cut remaining cauliflower into florets to produce about 3 cups.

In a medium saucepan, heat the 1/2 tsp olive oil over medium heat. Add the garlic and ginger and sauté until just tender but not browned. Stir in the curry paste and then add the milk, salt, lime juice, and the 3 cups of florets. Increase heat to medium high, cover tightly and simmer cauliflower until cooked tender – about 10–12 minutes.

Remove from heat and carefully transfer the cauliflower and liquid to a blender or food processor. Cover the lid with a towel and process until smooth. Taste for seasoning and keep warm.

Meanwhile heat a grill pan over medium-high heat. Brush cauliflower steaks lightly with olive oil.

Place cauliflower steaks in pre-heated pan, season with salt and pepper and cook on each side until nicely grill marked (about 5 min on each side) and then move pan to the oven and continue cooking steaks until just tender (about 7-10 minutes). Or you can cook the cauliflower on an outdoor grill all the way, with the lid down to assist with cooking.

To serve, spoon some of the cauliflower puree on plates. Top with grilled cauliflower, and garnish with chopped herbs, lime wedges for squeezing and cucumber if desired.

Recipes by Kathy Casey Food Studios®

There is nothing better than sweet, succulent corn. Boiled, steamed, grilled or even raw, corn is the perfect addition to any meal.

Want to grill your corn? Let it soak for in water for 30 minutes. Peel back the husks, tying them to make a fun handle. Then remove all the silk. The extra water helps the corn steam a bit on the grill before charring. Fun tip: you can also do this with beer!

Sweet summer corn sometimes needs nothing. Maybe a little sea salt. But if you like it more indulgent, a smear of delicious honey butter can be downright delicious!

Or go Mexican-style like in my Grilled Street Corn and spread a little mayo on it when it’s hot off the grill. Sprinkle chili salt, and roll in cotija cheese. Serve with fresh lime wedges and chopped cilantro.

Not a fan of eating corn right off the cob? No problem! Simply use a knife to cut down each side of the cob – the kernels will fall right off. There’s even a handy gadget you can get to do this. Perfect for mixing into freshly made salsa or in my Summer Corn, Roasted Pepper, and Arugula Salad with Goat Cheese Crostini recipe!

So go enjoy one of the best tastes of summer before it’s gone! -Kathy

Grilled Street Corn
Appetizer-size, these make for a great starter. You can also make this recipe with whole ears of corn to serve as a side. Serve with an assortment of hot sauces on the side to spice things up!

Makes: 12 – 16 pieces

4 ears of fresh corn
1 lime
3/4 teaspoon ancho chili powder (substitute with 1/4 teaspoon cayenne pepper or use a combination of both)
1/3 cup mayonnaise
2 teaspoons minced fresh garlic
1/2 cup crumbled cotija cheese
1/4 cup finely chopped fresh cilantro
12 – 16 short sturdy wooden picks

Pre-heat a grill on medium-high heat. Soak skewers in water.

Husk the corn then using a serrated knife, cut each ear into 3 – 4 pieces depending on size. Meanwhile zest the lime into a small bowl, then cut the lime in wedges and set aside. Whisk in the chili powder, mayonnaise, and garlic. In a separate bowl, mix together the cheese and cilantro.

Grill corn, turning as needed until lightly charred and cooked through, about 5 – 6 minutes depending on your grill. Remove from the grill and insert a wooden pick into each piece of corn. Spread each piece of corn with some of the mayo mixture to lightly coat – then roll in the cheese mixture, placing finished corn on a platter as you go. Squeeze the reserved lime over the corn and serve immediately.

Recipe © Kathy Casey Food Studios®

Summer Corn, Roasted Pepper, and Arugula Salad with Goat Cheese Crostini
Makes 6 servings

3 mixed colorful bell peppers
3 ears fresh corn, husked
2 tsp. Dijon mustard
2 cloves garlic, minced
3 Tbsp. balsamic vinegar
2 tsp. fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 tsp. kosher salt
Freshly ground black pepper to taste
1/4 cup chopped fresh basil
12 thin slices (1/4-inch) of French bread baguette, lightly toasted
6 ounces soft chevre goat cheese
4 to 6 cups tightly packed, washed and torn arugula or baby arugula

Roast peppers over a hot grill or coals or under the broiler, turning often until skin is totally blistered. Peel, seed and thinly slice peppers. Set aside.

Grill corn, turning when each side is marked and lightly roasted. Cut corn from cob, and add to peppers.

In a large bowl, whisk mustard, garlic, vinegar and lemon juice together. Slowly whisk in oil. Season with salt and pepper, and toss in basil, roasted peppers, and corn. Set aside.

Meanwhile, spread toasted French bread slices with goat cheese, and place under a broiler for one minute or pop into a hot, 400-degree oven until cheese is warm.

Add arugula to roasted pepper mixture. Toss well. Divide among individual salad plates and garnish with the warm goat cheese crostini.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Who doesn’t love homemade pickles? I certainly do! But sometimes the idea of making them seems intimidating, but I’m here to set the record straight. Pickling your summer garden veggies is fast, easy, and so much fun.

Fresh pickles in the making in a vintage crockpot with fresh fennel seeds and garlic chive blossoms.

Photo Credit: Kathy Casey Food Studios®

All you need is my Refrigerated Quick Pickle recipe! First clean a quart-sized jar, then pack it full with a mixture of vegetables. Think baby cucumbers, carrots, peppers, and cauliflower – garlic, chili pods, and some fresh flowering dill too if you have it. The ideas are endless so have fun with it!

Next boil up a sweet and tart vinegar brine and quickly pour into the veggie-packed jar. Screw on the lid, and cool to room temperature for about an 45 minutes – then pop in the refrigerator! In just two days you’ll have delicious pickled vegetables to bring to a picnic or enjoy at a backyard BBQ.

And pickling isn’t just for veggies – for something a little different, try one of my favorites –pickled peaches! Awesome to serve with your favorite cheeses, charcuterie platter, or grilled meats.

All these tangy delights will keep for a month in the refrigerator, so get picking and start pickling! -Kathy

Refrigerated Quick Pickles
Makes about 4 quarts
The following is a mixture of veggies that I like to use, but feel free to switch it up with what’s fresh from your garden or the market.

Vegetable Mixture:
7 cups (about 2 lb.) 3/4″-sliced pickling cucumbers
2 1/2 cups (3/4 lb.) 1/2″-thick-slant-cut carrots
2 medium jalapeño peppers, cut in half, or 1 large, quartered
1 1/2 cups (6 oz wt.) 1 1/2″ chunks yellow or white onion
1 1/2 cups (6 oz wt.) 1 1/2″ chunks red onion
2 cups (8 oz wt) 1″ chunks red bell peppers (substitute some hot peppers or some of your other favorite summer peppers if desired)
2 cups (3/4 lb.) 1/2″- to 3/4″-sliced yellow zucchini or yellow squash

Pickling Brine:
2 cups white distilled white vinegar
2 cups cider vinegar
1 3/4 cups water
1 3/4 cups sugar
2 Tbsp. pickling spice
3 Tbsp. kosher salt
1/4 tsp. crushed red pepper flakes

Place all vegetables in a large bowl and toss together to mix colors. Divide vegetables among four clean, regular mouth 1-quart canning jars, packing vegetables in tight. Set jars on a dish towel in a draft-free place in the kitchen.

Place the pickling brine ingredients in a non-aluminum sauce pan over high heat. Bring to a rolling boil and then immediately ladle pickling brine into filled jars, filling to 1/2″ from the top and being sure to cover the vegetables and distribute spices evenly. Immediately cover jar with lid and tighten. Let cool to room temperature, then refrigerate. Let pickle for at least 2 days before eating. Pickles will last refrigerated up to 1 month.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Okay, I know that for holiday dinners it’s hard to break away from the tried and true accompaniments – the infamous green bean casserole topped with crispy fried onions, marshmallow-y brown sugar yams, and sage-y stuffing. I’m not saying to forget making your faves, but just suggesting that this year, maybe try something new!

Take for example, my Maple Scalloped Sweet Potatoes with Sage: sliced sweet potatoes, drizzled with maple syrup, cream, a touch of fresh sage, and topped with a few bread crumbs for texture. Baked till bubbly good (recipe follows).

All the goodies for whipping up a batch of Angostura Savory Island Relish

Forget the traditional store-bought cranberry sauce this year and go fresh! Whip up an inspired Savory Island Relish recipe combining; fresh cranberries, pecans, pineapple, orange, a touch of honey, AND a few big dashes of Angostura Aromatic Bitters! That’s right – a touch of bitters adds a great layer of flavor!

Ready to process … be sure to leave some texture.

Just whiz it up in your food processor and voila – a tasty condiment to your holiday ham or turkey! #Yum #CookingWithBitters #QuickAndEasyEntertaining

The Relish is ready!

So get out of your side dish rut, and try something new for your next holiday get-together. –Kathy

Angostura Savory Island Relish
Switch things up at your next holiday dinner and serve this island inspired fresh cranberry sauce made with fresh pineapple, toasty pecans and tangy cranberries – spiced with the aromatic flavors of Angostura bitters. Great with turkey, ham, roast chicken or even in a baked yam! For a spiced version add a dash of cinnamon, or allspice.

Makes about 3 cups

2 Tbsp. ANGOSTORA® Aromatic Bitters
2 cups fresh cranberries (or frozen cranberries, defrosted)
1 orange, rinsed, ends cut off, and cut into chunks with rind
1 1/2 cup diced fresh pineapple
1 Tbsp. minced fresh ginger
1/2 cup pecan pieces, lightly toasted
1/3 – 1/2 cup sugar depending on how sweet you like it (or substitute 1/4 cup honey)
1/4 tsp. chili flakes (optional)
Pinch of salt

Combine all ingredients in a food processor and pulse the mixture, (scraping down the sides often), until the mixture is chopped fine but still has some nice texture. Place the relish into a jar and store refrigerated for up to 1 week.

Recipe by Kathy Casey Food Studios® for ANGOSTURA – www.KathyCasey.com

Maple Scalloped Sweet Potatoes with Sage
Serves about 10 – 12.

8 cups peeled and thinly sliced (1/4 inch) sweet potatoes (about 2 1/2 – 3 pounds)

Maple Cream
3 cups cream
1/2 cup real maple syrup
1/4 tsp. ground nutmeg
2 tsp. minced fresh thyme
1 1/2 tsp. finely chopped fresh sage leaves
1 1/2 tsp. salt
1/4 tsp. ground black pepper

Topping
1/2 cup dry breadcrumbs
3 Tbsp. high-quality grated parmesan cheese
2 tsp. minced fresh thyme
1 Tbsp. minced fresh parsley
2 tsp. finely chopped fresh sage leaves

fresh sage leaves for garnish

Preheat oven to 350 degrees.

Spray a 3-quart casserole with pan spray or lightly butter it. Then arrange sliced sweet potatoes in an even layer. In a large bowl whisk together the maple cream ingredients until well combined. Pour the maple cream over sweet potatoes and push them down a bit to be sure they are coated in liquid.

In a small bowl combine topping ingredients and set aside.
Bake casserole for 35 minutes and then sprinkle with topping and bake another 25 – 35 minutes or until topping is browned, potatoes are tender and liquid is thickened.

Garnish with a sprinkle of fresh sage leaves.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com