Print Mashed Potatoes with Reverie Servings 6 Ingredients 8 large potatoes , peeled and cut into chunks – Russets or Yukon Golds 3 Bay leaves 1 C unsalted butter , cut into chunks 8 ounces Reverie cheese , grated ½ C heavy cream salt and pepper ¼ C chopped fresh chives Instructions Boil the potatoes […]
Print Waldorf Salad with Cranberries and Reverie Makes 6- 8 servings Ingredients 4 large, crisp apples, cubed ½ C chopped toasted pecans ½ C finely chopped celery ¼ C mayonnaise mixed with 1 T maple syrup ¼ C chopped fresh cranberries mixed with 1 T maple syrup ¼ C Reverie, cubed Instructions In a […]
Print Roasted Broccoli Gratin w/Bayley Hazen Blue Makes 4 servings Ingredients 1 ½ to 2 pounds broccoli, trimmed and the stems cut into 1/8 inch rounds 3 T olive oil 2 cloves of garlic, smashed 1 cup crumbled Bayley Hazen Blue ½ cup bread crumbs, fresh Instructions Pre-heat oven to 425° Put the broccoli in […]
Print New York Times Classic Wedge Salad w/Bayley Hazen Blue Makes 4 servings Ingredients 6 ounces of thick cut bacon, cut into ½ inch pieces 2 T all-purpose flour ½ cup cider vinegar 1 T granulated sugar 1 T Dijon mustard salt and cracked black pepper, to taste 1 large head iceberg lettuce, cut […]
Print Bayley Hazen Blue, Pear and Walnut Crumble Serves 6 to 8 Ingredients 6 large pears, peeled cored and thinly sliced 2 T port or sweet sherry 1 T fresh lemon juice ¼ cup cane sugar ½ cup plus 1 tablespoon flour ½ cup chopped toasted pecans or walnuts ¼ cup light brown sugar pinch […]
Ashley says this is a great juice for the winter season, and easily frozen for a refreshing pop for your kiddos. Print Ashley’s Winter Citrus Juice Prep Time 5 minutes Ingredients 2 Oranges 1 Grapefruit 2 Nectarine 1 Lime Instructions Juice!
1/4 purple sweet potato 2 Apples 3 Carrots 2 Oranges 1 Inch Ginger
6-8 Red Cabbage Leaves 1 Inch Ginger 1 Apple 2 Pears 2 Celery Stalks