End of fall eats were pure bliss! Check out some new recipes.
Cherry Tomato, Cremini Mushroom and Goat Cheese Pesto Bow Ties
We had some friends over for dinner and decided to use one of our cherished jars of pesto (made fresh by Eric in the summer).
I added a bit of cream to the pesto, some cherry tomatoes, sautéed cremini mushrooms and goat cheese and voila!
Tilapia with a Tomato, Basil, Red Onion Salsa with Asparagus and Sautéed Mushroom Wild Rice
Perfect meal to leave you feeling full, but full of health benefits!
Marinated Rabbit with Green Beans and Wild Rice
Omg. This was the first time making rabbit and WOW. Rabbit is similar to chicken for cooking, but definitely needs about 20-30 minutes more of cooking. The consistency once cooked is that of chicken drumsticks (juicy and easy to tear off). I served this with spatlese, which was nice, but it can also be served with a red.
Dijon Chicken Legs with Parmesan and Garlic Rice
This sauce recipe is so easy, and so delicious. I used a dijon, garlic, pepper, salt, and herbs de provences rub and cooked them in the oven for an hour and voila- perfection.
Pork Souvlaki Pitas with Greek Potatoes and Feta, Black Olive and Cucumber Rice Topped with Traditional Tzatiki
We fond this marinated pork souvlaki at the grocery store and will never go with any other place. Th
**Fall Warm Up Soup**
All you need is yellow potato, sweet potato, carrots, chicken broth and a little white wine! This soup is perfect with a baguette for lunch on a chilly fall day.
And For Dessert…
Raspberry Chocolate Tarts!
Another Pinterest favourite that in all honesty, takes a lot of effort an time. You need butter, raspberries, a lot of chocolate, some powdered sugar, and aluminum tins for shaping. The puree is made of raspberries and butter. The chocolate (first round of it) is used to spread around the tins to form the chocolate cup- then placed in the fridge for 1 hour. The rest of the chocolate is mixed with the raspberry puree, then poured into the chilled chocolate cups. The tarts are placed back in the fridge for 1 hour and are ready to eat. Top with fresh raspberries and powdered sugar.